Pub Date : 2024-11-15DOI: 10.1016/j.foodchem.2024.142081
Binbin Zhang, Shi Li, Wentao Zhang, Youpu Cheng, Zhenjiang Liu, Ning Zhang, Jun Xu, Xiaohu Wu, Fengshou Dong, Yongquan Zheng, Xinglu Pan
Procymidone (PRM), a widely used amide-type fungicide in vegetables, poses potential health risks due to its high detection rate. This study introduces a pretreatment device and an intelligent quantification method for PRM in Chinese leek, cowpea, and celery using a lateral flow immunoassay (LFIA) integrated with a smartphone. The whole pretreatment and detection process can be achieved within 21 min. Recovery rates were 76.7 %–100.7 % with an RSD of <12.6 %, and the limit of quantification was 7.54–13.01 ng/g. Dietary risk assessment on 122 real samples from nine cities revealed that the chronic risk of PRM was all acceptable among different population group. However, the acute dietary in Chinese leek was unacceptable for children, with %ARfD of 125.20 % at 97.5th percentiles. This work developed a convenient platform for on-site and rapid PRM detection, and provided scientific basis to protect human health from hazards of PRM.
{"title":"Sensitive and portable intelligent detection platform construction and dietary risk assessment of procymidone in Chinese leek, cowpea and celery","authors":"Binbin Zhang, Shi Li, Wentao Zhang, Youpu Cheng, Zhenjiang Liu, Ning Zhang, Jun Xu, Xiaohu Wu, Fengshou Dong, Yongquan Zheng, Xinglu Pan","doi":"10.1016/j.foodchem.2024.142081","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142081","url":null,"abstract":"Procymidone (PRM), a widely used amide-type fungicide in vegetables, poses potential health risks due to its high detection rate. This study introduces a pretreatment device and an intelligent quantification method for PRM in Chinese leek, cowpea, and celery using a lateral flow immunoassay (LFIA) integrated with a smartphone. The whole pretreatment and detection process can be achieved within 21 min. Recovery rates were 76.7 %–100.7 % with an RSD of <12.6 %, and the limit of quantification was 7.54–13.01 ng/g. Dietary risk assessment on 122 real samples from nine cities revealed that the chronic risk of PRM was all acceptable among different population group. However, the acute dietary in Chinese leek was unacceptable for children, with %ARfD of 125.20 % at 97.5th percentiles. This work developed a convenient platform for on-site and rapid PRM detection, and provided scientific basis to protect human health from hazards of PRM.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"99 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142642921","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Lactic acid bacteria (LAB) fermentation can modify the antioxidant capacity of food. This study investigates the impact and mechanisms of various LAB strains (Lactobacillus plantarum NCU116, Lactobacillus acidophilus NCU402, and Lactobacillus casei NCU215) fermentation on the antioxidant properties of mango juice. LAB strains inoculation enhanced the antioxidant activity of mango juice, with metabolomics showing increased in polyphenols and decreased in vitamins and carotenoids, indicating polyphenols as the main contributors. Quantification of polyphenols (free and bound forms) revealed that fermentation decreased bound gallic acid levels while increasing free pyrogallol and 1,2,3,4,6-O-pentagalloylglucose, which mainly contributed to the rise in antioxidant capacity in mango juice. L. acidophilus NCU402 had the highest increase in 1,2,3,4,6-O-pentagalloylglucose (from 918.07 to 1750 μg/10 g), whereas L. casei NCU215 facilitated the greatest release of bound gallic acid (49.29 to 11.77 μg/10 g). Bound polyphenol release may be linked to pectin degradation, with lower galacturonic acid and increased pectinase activity.
{"title":"Metabolomics-based mechanistic insights into antioxidant enhancement in mango juice fermented by various lactic acid bacteria","authors":"Shuai Liu, Yu-Jia Peng, Wei-Wei He, Xiao-Xiao Song, Yu-Xin He, Xiao-Yi Hu, Shui-Gen Bian, Yu-Hao Li, Jun-Yi Yin, Shao-Ping Nie, Ming-Yong Xie","doi":"10.1016/j.foodchem.2024.142078","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142078","url":null,"abstract":"Lactic acid bacteria (LAB) fermentation can modify the antioxidant capacity of food. This study investigates the impact and mechanisms of various LAB strains (<em>Lactobacillus plantarum</em> NCU116, <em>Lactobacillus acidophilus</em> NCU402, and <em>Lactobacillus casei</em> NCU215) fermentation on the antioxidant properties of mango juice. LAB strains inoculation enhanced the antioxidant activity of mango juice, with metabolomics showing increased in polyphenols and decreased in vitamins and carotenoids, indicating polyphenols as the main contributors. Quantification of polyphenols (free and bound forms) revealed that fermentation decreased bound gallic acid levels while increasing free pyrogallol and 1,2,3,4,6-O-pentagalloylglucose, which mainly contributed to the rise in antioxidant capacity in mango juice. <em>L. acidophilus</em> NCU402 had the highest increase in 1,2,3,4,6-O-pentagalloylglucose (from 918.07 to 1750 μg/10 g), whereas L. <em>casei</em> NCU215 facilitated the greatest release of bound gallic acid (49.29 to 11.77 μg/10 g). Bound polyphenol release may be linked to pectin degradation, with lower galacturonic acid and increased pectinase activity.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"75 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142637757","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Emulsion-based delivery systems are extensively employed for encapsulating functional active ingredients, protecting them from degradation, and enhancing bioavailability and release efficiency. Here, a CO2-responsive surfactant synthesized from rosin displays rapid responsiveness to CO2 at room temperature, transitioning reversibly switches between active and inactive states multiple times. The dual tertiary amines on the rosin rigid structure contributes to its CO2 sensitivity. When in its active cationic form, in conjunction with silica nanoparticles, it exhibits desired Pickering emulsification performance across various oil phases. In the Pickering emulsion loaded with quercetin, the encapsulation efficiency and loading efficiency reached 80.50% and 0.69%, respectively, with stability lasting at least 30 days. The system provides robust protection for quercetin against external factors, such as UV and heat, revealing sustained release effects. This study investigated the potential of using rosin-based CO2-responsive surfactants alongside nanoparticles to design stable Pickering emulsion systems for active substance encapsulation and sustained release.
{"title":"Quercetin encapsulation and release using rapid CO<sub>2</sub>-responsive rosin-based surfactants in Pickering emulsions.","authors":"Hanwen Wang, Jiawei Wang, Hangyuan Zhang, Xinyang Wang, Xiaoping Rao","doi":"10.1016/j.foodchem.2024.140528","DOIUrl":"10.1016/j.foodchem.2024.140528","url":null,"abstract":"<p><p>Emulsion-based delivery systems are extensively employed for encapsulating functional active ingredients, protecting them from degradation, and enhancing bioavailability and release efficiency. Here, a CO<sub>2</sub>-responsive surfactant synthesized from rosin displays rapid responsiveness to CO<sub>2</sub> at room temperature, transitioning reversibly switches between active and inactive states multiple times. The dual tertiary amines on the rosin rigid structure contributes to its CO<sub>2</sub> sensitivity. When in its active cationic form, in conjunction with silica nanoparticles, it exhibits desired Pickering emulsification performance across various oil phases. In the Pickering emulsion loaded with quercetin, the encapsulation efficiency and loading efficiency reached 80.50% and 0.69%, respectively, with stability lasting at least 30 days. The system provides robust protection for quercetin against external factors, such as UV and heat, revealing sustained release effects. This study investigated the potential of using rosin-based CO<sub>2</sub>-responsive surfactants alongside nanoparticles to design stable Pickering emulsion systems for active substance encapsulation and sustained release.</p>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"458 ","pages":"140528"},"PeriodicalIF":8.5,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141756140","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-15DOI: 10.1016/j.foodchem.2024.142058
Camilla De Paolis, Andrea Zava, Maria Alessandra Paissoni, Susana Río Segade, Giulia Motta, Domen Škrab, Sofia Beria D'argentina, Lorenzo Ferrero, Simone Giacosa, Vincenzo Gerbi, Luca Rolle
Cold liquid stabulation aims to extract valuable compounds from grape lees before juice clarification. In this study, 7, 14, and 21 days of lees contact were tested on aroma-neutral ‘Arneis’ and ‘Cortese’ grape juices vs control. Basic parameters, colour, polyphenols, antioxidant capacity, and volatile organic compounds were assessed throughout winemaking. Wine sensory analysis was performed. The produced wines did not differ in terms of colour and show limited differences in polyphenols, not influencing astringency and bitterness. Variety and treatment length influenced free and glycosylated volatile organic compounds. Free terpenes increased in the 21-day treated ‘Arneis’ wine (+67 %). Lower free esters in ‘Arneis’ with 14-days of stabulation were found (−10 %). On the contrary, higher values of individual esters were found in 14 and 21-day treated ‘Cortese’ wines, but these showed lower free C6 (−12 %) and sulphur compounds (−23 % and − 24 %, respectively), and higher overall wine quality with respect to non-stabulated wine.
{"title":"Cold liquid stabulation: Impact on the phenolic, antioxidant, and aroma characteristics of wines from aroma-neutral white grape varieties","authors":"Camilla De Paolis, Andrea Zava, Maria Alessandra Paissoni, Susana Río Segade, Giulia Motta, Domen Škrab, Sofia Beria D'argentina, Lorenzo Ferrero, Simone Giacosa, Vincenzo Gerbi, Luca Rolle","doi":"10.1016/j.foodchem.2024.142058","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142058","url":null,"abstract":"Cold liquid stabulation aims to extract valuable compounds from grape lees before juice clarification. In this study, 7, 14, and 21 days of lees contact were tested on aroma-neutral ‘Arneis’ and ‘Cortese’ grape juices vs control. Basic parameters, colour, polyphenols, antioxidant capacity, and volatile organic compounds were assessed throughout winemaking. Wine sensory analysis was performed. The produced wines did not differ in terms of colour and show limited differences in polyphenols, not influencing astringency and bitterness. Variety and treatment length influenced free and glycosylated volatile organic compounds. Free terpenes increased in the 21-day treated ‘Arneis’ wine (+67 %). Lower free esters in ‘Arneis’ with 14-days of stabulation were found (−10 %). On the contrary, higher values of individual esters were found in 14 and 21-day treated ‘Cortese’ wines, but these showed lower free C6 (−12 %) and sulphur compounds (−23 % and − 24 %, respectively), and higher overall wine quality with respect to non-stabulated wine.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"29 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142642927","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-15DOI: 10.1016/j.foodchem.2024.142067
Peizi Sun, Songyi Lin, Xinran Li, Dongmei Li
Selecting the appropriate sterilization intensity is crucial for the canning of Antarctic krill (Euphausia superba). This study investigated the effects of different sterilization intensities on volatile organic compounds (VOCs) of canned krill. Using gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography–mass spectrometry (GC–MS), which identified 45 and 36 VOCs, respectively. As the sterilization intensity was increased, the flavor profile became more stabilized; however, excessive sterilization led to the generation of off-flavor compounds. Eight key flavor markers were identified at different sterilization intensities. Cluster analysis could distinguish between samples obtained from low (F = 6, 9) and high (F = 12, 15) sterilization intensities. Odor Activity Value (OAV) analysis revealed that higher sterilization intensities led to the generation of fishy, fatty, and earthy notes. The findings suggest that sterilization at F = 9 can best maintain the desired flavor characteristics. Overall, this work provides valuable insights into the optimization of the canning process of Antarctic krill.
{"title":"Effects of sterilization intensity on the flavor profile of canned Antarctic krill (Euphausia superba): Moderate vs. excessive","authors":"Peizi Sun, Songyi Lin, Xinran Li, Dongmei Li","doi":"10.1016/j.foodchem.2024.142067","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142067","url":null,"abstract":"Selecting the appropriate sterilization intensity is crucial for the canning of Antarctic krill (<em>Euphausia superba</em>). This study investigated the effects of different sterilization intensities on volatile organic compounds (VOCs) of canned krill. Using gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography–mass spectrometry (GC–MS), which identified 45 and 36 VOCs, respectively. As the sterilization intensity was increased, the flavor profile became more stabilized; however, excessive sterilization led to the generation of off-flavor compounds. Eight key flavor markers were identified at different sterilization intensities. Cluster analysis could distinguish between samples obtained from low (F = 6, 9) and high (F = 12, 15) sterilization intensities. Odor Activity Value (OAV) analysis revealed that higher sterilization intensities led to the generation of fishy, fatty, and earthy notes. The findings suggest that sterilization at F = 9 can best maintain the desired flavor characteristics. Overall, this work provides valuable insights into the optimization of the canning process of Antarctic krill.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"26 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142637762","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The effect of degree of esterification (DE) on the cryoprotective function of pectin against the frozen deterioration of gluten protein is still unclear. Here, NMR, HPSEC-MALLS, HPGPC and optical microscrope were applied to determine the structure and ice recrystallization inhibition (IRI) activity of pectin with varying DE. The effect on structure, physicochemical properties and molecular interaction of gluten supplemented with pectin were investigated. Results suggested that low-ester pectin (LEP) exhibited higher IRI activity than that of high-ester pectin (HEP), and reduced the damage of gluten during freezing storage. Moreover, SEM and low field-NMR revealed that LEP effectively helped to maintain the network structure and inhibited the water migration of gluten. Besides, molecular docking results suggested higher affinity between LEP and gluten protein than that of HEP. These results illustrated better cryoprotective effects of LEP than that of HEP through pathways including IRI activity, water migration, and possible molecular interaction.
酯化度（DE）对果胶防止谷蛋白冷冻变质的低温保护功能的影响尚不清楚。本文应用核磁共振、HPSEC-MALLS、HPGPC和光学显微镜测定了不同酯化度果胶的结构和冰再结晶抑制（IRI）活性。研究了果胶对谷蛋白结构、理化性质和分子相互作用的影响。结果表明，低酯果胶（LEP）比高酯果胶（HEP）表现出更高的 IRI 活性，并能减少谷蛋白在冷冻储存过程中的损伤。此外，扫描电子显微镜（SEM）和低场核磁共振（LMR）显示，低酯果胶有效地帮助维持了谷蛋白的网络结构，并抑制了谷蛋白的水分迁移。此外，分子对接结果表明，LEP 与谷蛋白的亲和力高于 HEP。这些结果表明，通过 IRI 活性、水迁移和可能的分子相互作用等途径，LEP 比 HEP 具有更好的低温保护作用。
{"title":"Effect of pectin with different esterification degree on the freeze-thaw stability of gluten protein: Structures, functional properties, and Cryoprotective mechanism","authors":"Wei Tang, Xinyi Lin, Longfei Ye, Jianfei He, Zhijun Wang, Jianfei Tang, Jianhua Liu, Peicheng Zhao","doi":"10.1016/j.foodchem.2024.142040","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142040","url":null,"abstract":"The effect of degree of esterification (DE) on the cryoprotective function of pectin against the frozen deterioration of gluten protein is still unclear. Here, NMR, HPSEC-MALLS, HPGPC and optical microscrope were applied to determine the structure and ice recrystallization inhibition (IRI) activity of pectin with varying DE. The effect on structure, physicochemical properties and molecular interaction of gluten supplemented with pectin were investigated. Results suggested that low-ester pectin (LEP) exhibited higher IRI activity than that of high-ester pectin (HEP), and reduced the damage of gluten during freezing storage. Moreover, SEM and low field-NMR revealed that LEP effectively helped to maintain the network structure and inhibited the water migration of gluten. Besides, molecular docking results suggested higher affinity between LEP and gluten protein than that of HEP. These results illustrated better cryoprotective effects of LEP than that of HEP through pathways including IRI activity, water migration, and possible molecular interaction.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"1 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142642923","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-15DOI: 10.1016/j.foodchem.2024.141943
Dandan Wang, Jianxia Yao, Lu Li, Yongfu Chen
The increasing demand for healthy foods has led to widespread interest in lactic acid bacteria due to their potential health benefits. We propose the hypothesis that Lacticaseibacillus paracasei (L. paracasei) can produce beneficial metabolites under specific conditions, which offers potential applications in functional foods. In this study, we analyzed the fermentation supernatants and brown fermented milk metabolites of L. paracasei to identify those with possible applications in functional foods, which have great potential. We found that L. paracasei IMAU32642 produced unique metabolites, including docosahexaenoic acid (DHA), leucyl phenylalanine, and oleic acid in its fermentation supernatant. Meanwhile, L. paracasei IMAU60048 exhibited unique application prospects in brown fermented milk, with higher yields of arachidonic acid and caprylic acid compared to other strains. This study offers a new and effective method for screening L. paracasei. The study can promote the development of functional foods and enhance their health value.
{"title":"Development of a non-targeted metabolomics-based screening method for elucidating the metabolic characteristics and potential applications of Lacticaseibacillus paracasei","authors":"Dandan Wang, Jianxia Yao, Lu Li, Yongfu Chen","doi":"10.1016/j.foodchem.2024.141943","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.141943","url":null,"abstract":"The increasing demand for healthy foods has led to widespread interest in lactic acid bacteria due to their potential health benefits. We propose the hypothesis that <em>Lacticaseibacillus paracasei</em> (<em>L. paracasei</em>) can produce beneficial metabolites under specific conditions, which offers potential applications in functional foods. In this study, we analyzed the fermentation supernatants and brown fermented milk metabolites of L. <em>paracasei</em> to identify those with possible applications in functional foods, which have great potential. We found that L. <em>paracasei</em> IMAU32642 produced unique metabolites, including docosahexaenoic acid (DHA), leucyl phenylalanine, and oleic acid in its fermentation supernatant. Meanwhile, <em>L. paracasei</em> IMAU60048 exhibited unique application prospects in brown fermented milk, with higher yields of arachidonic acid and caprylic acid compared to other strains. This study offers a new and effective method for screening L. <em>paracasei</em>. The study can promote the development of functional foods and enhance their health value.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"1 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142642924","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Two varieties of mango juices (MJs) were separately fermented with 40 strains Lactiplantibacillus plantarum. The volatile compounds and sensory characteristics of the fermented mango juices (FMJs) were analyzed by HS-SPME-GC–MS and Napping method. The results demonstrated well growth among all strains except for LC25. Strains SS6 and B15 demonstrated the strongest acid production capacity in ReNong and Ketti MJs. Seventy-five volatile compounds were identified, showcasing strain-specific differences. Fermentation significantly enhanced the complexity and intensity of aroma compounds, especially terpenes, esters and alcohols. Sensory evaluation categorized FMJs into six aroma profiles, with strains C10 and LA100 exhibiting pleasant ‘mango’ flavor in ReNong and Ketti MJs. Multivariate factor analysis revealed that esters potentially play a key role in enhancing the ‘mango’ and ‘floral’ aroma of the FMJs. This study serves as a valuable resource for Lp. plantarum strain selection and quality control in FMJ development by analyzing the acid and aroma diversity.
{"title":"Unveiling the aromatic diversity of Fermented mango juices through 40 plant-derived Lactiplantibacillus plantarum","authors":"Tianyu Ma, Chunguang Wang, Xinyue Zhang, Yuxuan Zhu, Jiani Liu, Jian Sun, Baoqing Zhu, Dongqing Ye","doi":"10.1016/j.foodchem.2024.142026","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142026","url":null,"abstract":"Two varieties of mango juices (MJs) were separately fermented with 40 strains <em>Lactiplantibacillus plantarum</em>. The volatile compounds and sensory characteristics of the fermented mango juices (FMJs) were analyzed by HS-SPME-GC–MS and Napping method. The results demonstrated well growth among all strains except for LC25. Strains SS6 and B15 demonstrated the strongest acid production capacity in ReNong and Ketti MJs. Seventy-five volatile compounds were identified, showcasing strain-specific differences. Fermentation significantly enhanced the complexity and intensity of aroma compounds, especially terpenes, esters and alcohols. Sensory evaluation categorized FMJs into six aroma profiles, with strains C10 and LA100 exhibiting pleasant ‘mango’ flavor in ReNong and Ketti MJs. Multivariate factor analysis revealed that esters potentially play a key role in enhancing the ‘mango’ and ‘floral’ aroma of the FMJs. This study serves as a valuable resource for <em>Lp. plantarum</em> strain selection and quality control in FMJ development by analyzing the acid and aroma diversity.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"98 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142637758","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-15DOI: 10.1016/j.foodchem.2024.142068
Ying Yang, Xiaotong Shi, Junze Zhang, Huining Xiao, Chengcheng Li
Following our previous discovery that Lactiplantibacillus plantarum LCC-605 secreted spherical exopolysaccharide nanoparticles (EPS-605 NPs), which may contribute to the quality, function, and stability of the fermented yoghurt. We thus prepared the fermented skim milk with strain LCC-605 (Y-605) and investigated the functions and metabolic changes of Y-605. Y-605 showed excellent antioxidant activities with DPPH, ABTS+, and hydroxyl scavenging ability of 90.6 ± 0.1 %, 96.1 ± 0.2 %, and 99.3 ± 0.4 %, respectively, and cholesterol-lowering ability up to 39.9 %. After storage for 7 days, the bacterial count reached 10.9 log CFU/mL. EPS production significantly improved the water holding capacity (71.7 ± 0.5 %), and the texture of the yoghurt. Untargeted metabolomic analysis further revealed significant metabolomic differences between skim milk and Y-605, validating the beneficial mechanism of Y-605. This study develops a novel probiotic for producing functional yoghurts and provides the basis for understanding the beneficial mechanism of Y-605.
{"title":"Molecular mechanisms underlying the beneficial effects of fermented yoghurt prepared by nano-exopolysaccharide-producing Lactiplantibacillus plantarum LCC-605 based on untargeted metabolomic analysis","authors":"Ying Yang, Xiaotong Shi, Junze Zhang, Huining Xiao, Chengcheng Li","doi":"10.1016/j.foodchem.2024.142068","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142068","url":null,"abstract":"Following our previous discovery that <em>Lactiplantibacillus plantarum</em> LCC-605 secreted spherical exopolysaccharide nanoparticles (EPS-605 NPs), which may contribute to the quality, function, and stability of the fermented yoghurt. We thus prepared the fermented skim milk with strain LCC-605 (Y-605) and investigated the functions and metabolic changes of Y-605. Y-605 showed excellent antioxidant activities with DPPH, ABTS<sup>+</sup>, and hydroxyl scavenging ability of 90.6 ± 0.1 %, 96.1 ± 0.2 %, and 99.3 ± 0.4 %, respectively, and cholesterol-lowering ability up to 39.9 %. After storage for 7 days, the bacterial count reached 10.9 log CFU/mL. EPS production significantly improved the water holding capacity (71.7 ± 0.5 %), and the texture of the yoghurt. Untargeted metabolomic analysis further revealed significant metabolomic differences between skim milk and Y-605, validating the beneficial mechanism of Y-605. This study develops a novel probiotic for producing functional yoghurts and provides the basis for understanding the beneficial mechanism of Y-605.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"1 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142642637","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-15DOI: 10.1016/j.foodchem.2024.142071
Jie Ding , Yaru Li , Limin Zhong , Xinqing Lu , Zhijie Bao , Songyi Lin
Glycinin and β-conglycinin are prominent allergens, limiting the safety of soy and soy products in a wide range of applications. The study investigated the effects of pulsed electric field (PEF) on allergenicity, conformation, and epitopes of instant soy milk powder (ISMP) and the simulated digestion products (SDP), and to preliminarily elucidate the regulatory mechanism using multispectroscopy and peptidomics. The allergenicity of SDP and ISMP treated at 20 and 30 kV/cm were reduced and conformations were altered, especially decrease or disappearance of α-helix, enhancement of random coil, and reduction of hydrogen and disulfide bonds in SDP (P < 0.05). Furthermore, their digestion-resistant linear epitopes (DRLE) were differed, such as RSQSDN, EEEEQRQQ, and SRNPIY, therein N and P might be critical amino acids affecting their allergenicity. Overall, PEF reduced the ISPM allergenicity by altering conformations, increasing sensitivities to gastrointestinal digestive enzymes, and modulating binding sites to IgE by covering or disrupting linear epitopes.
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