Journal of Food Science最新文献

Mulberry (Morus alba L.) is nutritious and pharmacologically valuable but highly perishable. To extend its shelf life, mulberries are often processed into beverages, vinegars, wines, and dried products. Among these, mulberry wine offers exceptional added value through microbial fermentation. Fruit wine fermentation typically involves two critical stages-alcoholic fermentation and malolactic fermentation (MLF)-which jointly determine product quality. However, initiating and controlling MLF remains technically challenging. To address this, co-fermentation of yeast and lactic acid bacteria has been proposed, though studies have mainly focused on flavor and aroma, with limited insight into its effects on color and anthocyanin stability. Here, a simulated anthocyanin system using purified mulberry pigments was established, and untargeted metabolomics were applied to elucidate how co-fermentation influences color retention. During single Saccharomyces cerevisiae fermentation, degradation rates of cyanidin-3-O-glucoside (C3G) and cyanidin-3-O-rutinoside (C3R) reached 98.72% and 48.59%, respectively. In contrast, co-fermentation with Lactobacillus plantarum significantly improved retention of C3G (5.08% vs. 1.30%) and C3R (57.15% vs. 51.41%) (p < 0.01). Colorimetric analysis revealed that co-fermentation significantly preserved wine color, characterized by higher a* (redness/greenness), C* (chroma), color density, and absorbance at pH 1.0, alongside lower ΔE (total color difference) values. Pearson correlation indicated that a* changes were primarily governed by anthocyanin concentration. Metabolomic profiling further revealed that yeasts degraded C3G and C3R more rapidly than lactic acid bacteria. The enhanced color stability under co-fermentation was likely linked to anthocyanin-mediated regulation of amino acid metabolism, particularly the upregulation of DL-norvaline, L-isoleucine, and L-phenylalanine, which played pivotal roles in maintaining anthocyanin stability.

A rapid and sensitive surface-enhanced Raman spectroscopy (SERS) method combined with partial least squares (PLS) and linear regression models were developed for detecting etomidate in aquatic products. This study compared the performance of three nanoparticle substrates: silver nanoparticles (AgNPs), gold nanoparticles (AuNPs), and gold-core silver-shell nanoparticles (Au@AgNPs), with Au@AgNPs showing the highest enhancement factor (EF) of 2231, a limit of detection (LOD) of 0.1 ng/mL, and a limit of quantification (LOQ) of 0.5 ng/mL. The optimal substrate was identified as Au@AgNPs. Furthermore, the binding conditions for etomidate were optimized. The PLS model was constructed using seven latent variables (LVs), used first derivative (FD) + straight-line subtraction (SLS) preprocessing, and a spectral region of 955-1710 cm^-1, with R² _C of 0.9831 and R² _P of 0.9517. The SERS method was validated in real samples, showing high accuracy and sensitivity, and a lower detection limit than HPLC. This method is valuable for ensuring seafood safety.

Synsepalum dulcificum, commonly known as the miracle fruit, is a tropical plant noted for its unique biological activities. In this study, the anti-influenza constituents from S. dulcificum leaves were identified via neuraminidase (NA) inhibition profiling. The ethanol extract was fractionated by polarity. The ethyl acetate (EA) fraction, which showed the most potent inhibition of bacterial NA (NAC) (IC₅₀ = 1.16 ± 0.18 µg/mL), was subjected to high-resolution bioactivity profiling. A total of 172 sub-fractions were assessed for NAC inhibitory activity. Active compounds were isolated based on their activity and identified using UPLC-MS/MS and NMR techniques. The inhibitory effects on both bacterial and viral neuraminidases (H3N2, H5N1 wild-type/mutant), as well as anti-H1N1 activity, were evaluated. Molecular docking and dynamics studies were conducted to elucidate the binding mechanisms. Twelve compounds outperformed Oseltamivir against NAC, with galloylated flavonoid glycosides exhibiting high potency (IC₅₀ < 10 µM). Notably, all compounds demonstrated efficacy against both wild-type and Oseltamivir-resistant (H274Y mutant) viral neuraminidases. Galloyl-substituted flavonoid glycosides were identified as the principal active constituents. Although the isolated compounds exhibited only moderate inhibition of the H1N1 strain, the EA fraction showed stronger antiviral potency, with an EC₅₀ of 248.3 ± 35.55 µg/mL. Molecular dynamics simulations confirmed stable binding of the active scaffolds to NA. Therefore, this study provides a chemical and molecular mechanistic basis for considering S. dulcificum leaves as a potential edible resource worthy of further investigation for its anti-influenza virus neuraminidase activity.

Levan is a naturally occurring fructose-based homopolysaccharide produced by diverse microbial and plant sources, with microbial levan offering greater economic feasibility and industrial relevance. It is synthesized predominantly by bacteria such as Zymomonas mobilis, Erwinia herbicola, and Bacillus subtilis and has also been reported in select fungi and yeasts; however, yeast-based levan production remains comparatively limited in terms of strain diversity, productivity, and industrial-scale implementation. Growing interest in antimicrobial packaging, driven by its ability to enhance safety and extend the shelf life of perishable foods, has positioned levan as a promising bio-based material. Its distinctive structural features and antibacterial mechanisms enable effective inhibition of spoilage and pathogenic microorganisms. This review explores microbial levan extraction, purification, and characterization, along with its integration into films, coatings, and nanocomposites for active antimicrobial packaging applications. By highlighting levan's functional contributions, comparative advantages, and application-specific performance, this work demonstrates its potential as a sustainable biopolymer for food packaging.

Non-biological haze in beer severely impacts product stability and consumer acceptance, yet conventional control strategies targeting protein-polyphenol interactions fail to resolve sporadic batch-specific turbidity, indicating unrecognized haze-forming factors. To identify these factors, this study focused on a haze-prone beer batch and investigated its potential turbidity-causing components. Through membrane filtration, centrifugation, and purification (protease hydrolysis, ethanol precipitation), combined with compositional analysis, enzymatic hydrolysis, spectral techniques, high-performance gel filtration chromatography, and simulated beer system validation, the core haze-forming substance was identified as the limit dextrin with a molecular weight of 1-2 kDa, featuring α-glycosidic bonds as the main chains. Further mechanism analysis revealed that this dextrin does not induce turbidity independently; instead, it forms composite colloidal particles with polyphenols via hydrogen bonds or undergoes oxidative cross-linking/aggregation under free radical action to cause haze. This study uncovers a novel haze-causing factor in beer, elucidates its structural characteristics and haze-forming mechanism, and provides targeted technical references for optimizing beer production processes and improving product stability. PRACTICAL APPLICATIONS: This study identifies a novel haze-causing factor (the limit dextrin with a molecular weight of 1-2 kDa) and its mechanism, providing targeted guidance for optimizing beer production (e.g., polyphenol control) to improve product stability.

This study examines hydroxytyrosol (HXT), a natural antioxidant, as a partial substitute for curing agents in fermented dry-cured organic sausages. Increasing health concerns regarding nitrates/nitrites, along with EU efforts to reduce their use, highlight the need for alternatives. The effects of partially replacing potassium nitrate or sodium nitrite with HXT were evaluated in terms of physicochemical, microbiological, and sensory properties. Five treatments were produced: C1 (80 mg/kg KNO₃), HXT100 (40 mg/kg KNO₃ + 100 mg/kg HXT), HXT300 (40 mg/kg KNO₃ + 300 mg/kg HXT), C2 (80 mg/kg NaNO₂), and HXT200 (40 mg/kg KNO₂ + 200 mg/kg HXT). HXT significantly reduced weight loss and lipid oxidation and accelerated the pH drop during early fermentation, potentially enhancing beneficial microbial activity. Proximate composition (moisture, fat, protein, ash) and water activity were unaffected. Sausages containing HXT appeared whiter and brighter (higher L* values). Residual nitrite declined markedly during fermentation across all treatments. HXT100 and HXT300 showed higher Listeria monocytogenes counts than the full-dose control, raising microbial safety concerns. Consumer sensory evaluations (n = 204) favored traditional formulations (C1 and C2) for taste, texture, and overall quality. Interestingly, when informed about the use of natural ingredients, younger and health-conscious consumers rated all samples more positively. These findings suggest that HXT can serve as a clean-label antioxidant in cured meats; however, using it as a complete replacement for nitrates/nitrites may compromise safety. A balanced approach is recommended for developing future organic meat products. PRACTICAL APPLICATIONS: This study demonstrates that hydroxytyrosol (HXT), a natural antioxidant derived from olives, can partially replace nitrates or nitrites in organic fermented dry-cured sausages. However, complete replacement may compromise food safety. These findings may support the development of cleaner label products with fewer additives and greater health appeal. Nonetheless, consumer sensory evaluations favored traditional formulations in terms of taste, texture, and overall quality.

Aquatic products are highly susceptible to quality deterioration during short-term distribution prior to consumption. In practice, expanded polystyrene (EPS) boxes combined with cold-chain conditions are widely used to maintain product quality; however, the high cost and inherent limitations of conventional cold-chain systems restrict their application in short-term distribution. In this study, the preservation performance of large yellow croaker (Pseudosciaena crocea) under four short-term distribution preservation systems was evaluated by integrating muscle quality parameters, freshness indicators, microbial safety, and flavor characteristics. The results clarified the upper limits of preservation time under different preservation systems. Compared with the EPS-only preservation system, incorporation of the vacuum packaging-ice pack (VI) strategy significantly extended the preservation time at both 30°C and 4°C, indicating its potential as a cost-effective alternative to conventional cold-chain distribution. Flavor analyses further showed that although the VI strategy extended the preservation limit to 72 h at 30°C, its ability to maintain flavor quality was limited, as reflected by the accumulation of bitter amino acids and the presence of off-flavor volatiles such as E-2-hexenal, 2-nonanone, and trimethylamine. In contrast, the 4°C-VI system exhibited the best overall performance, achieving both prolonged preservation time and superior flavor quality. Overall, this study provides a practical framework for selecting economical and effective short-term distribution strategies for high-value marine fish. PRACTICAL APPLICATIONS: This study offers actionable guidance for optimizing the short-term distribution of fresh large yellow croaker using standard expanded polystyrene (EPS) boxes. The results demonstrate that integrating vacuum packaging with ice packs effectively extends product usability and maintains acceptable quality during short-distance transport, providing a reliable solution even where full cold-chain infrastructure is unavailable. These findings equip seafood producers and distributors with a scientifically grounded framework for selecting cost-effective preservation strategies tailored to real-world distribution scenarios.

Accumulating evidences have demonstrated that urolithin A (UroA) exerted a wide range of bioactivities, including antioxidant, anti-inflammatory, and mitochondrial function-enhancing effects, thereby highlighting its potential as a therapeutic agent for various diseases. Preclinical studies have shown that UroA induced mitophagy both in vitro and in vivo, preventing age-associated mitochondrial dysfunction and improving lifespan and muscle function as well as enhancing exercise capacity. However, its clinical application is limited by poor oral bioavailability and considerable interindividual variability in microbial conversion, as pharmacokinetic studies indicated low plasma exposure under standard administration. Moreover, approximately 10% of individuals are classified as urolithin nonproducers, independent of age, posing an additional challenge for clinical translation. To overcome those limitations, formulation strategies such as nanoparticles and liposomes have been developed, resulting in several-fold increases in systemic bioavailability compared with unformulated UroA. This review would provide a comprehensive overview of recent advances in the metabolism of UroA, current approaches to improve its bioavailability, safety evaluations, and elucidated the underlying mechanisms of its bioactivities. Furthermore, recent progresses in chemical and biotechnological synthesis strategies of UroA are also summarized. These insights will provide a scientific foundation for further utilization of UroA for human health.

Highland barley starch (HBS) holds food industry potential but is limited by its native properties. This study investigated how germination (0-5 days) modifies HBS. Results showed germination reduced the total starch content by 31.17%, protein by 26.19%, and molecular weight but increased surface holes. While the average particle size reduced from 18.39 µm to 17.29 µm. The proportion of amylose relative to total starch increased from 49.55% to 60.39%, whereas the relative proportion of amylopectin decreased from 50.45% to 39.61%. Germination did not change the crystalline pattern of HBS, but the relative crystallinity first increased from 20.05% (0 day) to 23.43% (1 days) and then decreased to 16.80% (5 days), which was consistent with the trend of gelatinization enthalpy (ΔH) that first rose from 7.78 J/g to 11.08 J/g and then dropped to 7.94 J/g. The peak viscosity (PV), trough viscosity (TV), final viscosity (FV), and setback value (SB) of HBS all decreased significantly: PV decreased from 1876 cP to 972 cP, TV from 1382 cP to 218 cP, FV from 1956 cP to 390 cP, and SB from 574 cP to 172 cP after 5 days of germination, while the breakdown value (BD) increased from 494 cP to 754 cP. Functional properties including water solubility index (WSI), swelling power (SP), and oil absorption capacity (OAC) improved markedly. These findings demonstrate germination effectively tailors HBS structure and functionality, providing a green modification strategy for enhanced food applications.

This study aimed to evaluate the consumer acceptance test, purchase intention, and physicochemical and technological properties of cooked plant-based burgers formulated with sorghum and cowpea protein isolate, compared with a commercial burger (CO). Five formulations were tested: F1 (tannin-free sorghum, 19% protein), F2 (tannin-rich sorghum, 19%), F3 (tannin-free sorghum, 24%), F4 (tannin-rich sorghum, 24%), and CO (commercial hamburger made from soy). No differences were observed between sample F1 and the CO regarding color preference, flavor, texture, and overall impression. Sample F2 was selected for further analysis due to its equivalent protein content and the presence of tannins in its composition, as well as exhibiting aroma, flavor, and overall impression similar to CO. Following sensory screening, only the two most accepted formulations were selected for physicochemical and technological characterization. F1 and F2 showed excellent sources of protein, dietary fiber, iron, and zinc. F2 presented the highest tannins, p-coumaric and ferulic acids, 7-methoxyapigeninidin, and antioxidant capacity, with lower pH and higher mechanical resistance. Burgers formulated with sorghum and cowpea protein isolate proved to be promising for the development of meat analogues, with the presence of anthocyanins and phenolic acids contributing to the improvement of nutritional, technological, and sensory properties. PRACTICAL APPLICATIONS: Sorghum and cowpea protein isolates are sustainable alternatives for meat analogues. Tannin-rich sorghum burgers showed higher phenolics, anthocyanins, and antioxidant capacity. Sorghum-based burgers provided high protein, fiber, iron, and zinc contents.