Eucommia ulmoides leaf (EUL) was introduced as a novel fermentation substrate to replace traditional tea in kombucha. High-performance liquid chromatography, untargeted metabolomics, and high-throughput sequencing were applied to understand the potential relationships during fermentation. EUL kombucha exhibited slower sugar consumption rate and superior in vitro antioxidant activity compared with traditional kombucha. Total polyphenols, geniposidic acid, pinoresinol diglucoside, and rutin demonstrated an increasing trend, whereas total flavonoids and chlorogenic acid contents considerably decreased. Metabolite profiling revealed 211 positive and 165 negative ion components in samples fermented for 0, 4, and 8 days. Komagataeibacter and Gluconobacter were the dominant bacterial genera while Hanseniaspora, Dekkera, and Kregervanrija dominated the yeast community. The dominant microbial genera could have regulated nucleotide metabolism, pentose and glucuronic acid-related conversions, ascorbic acid and aldehyde metabolism, and flavonoid biosynthesis, leading to changes in the expression of differential metabolites of EUL kombucha. The findings support innovation in kombucha development.
{"title":"Eucommia ulmoides leaf as an alternative substrate for kombucha fermentation: the role of microbial communities in dynamics and metabolic profile.","authors":"Linfeng Wang, Erfeng Wang, Weipeng Wang, Wei Zhang, Yifan Ge, Xiaokang Cao, Hong Sabrina Tian, Xingke Li, Xianfeng Zhu","doi":"10.1016/j.foodchem.2026.148266","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148266","url":null,"abstract":"<p><p>Eucommia ulmoides leaf (EUL) was introduced as a novel fermentation substrate to replace traditional tea in kombucha. High-performance liquid chromatography, untargeted metabolomics, and high-throughput sequencing were applied to understand the potential relationships during fermentation. EUL kombucha exhibited slower sugar consumption rate and superior in vitro antioxidant activity compared with traditional kombucha. Total polyphenols, geniposidic acid, pinoresinol diglucoside, and rutin demonstrated an increasing trend, whereas total flavonoids and chlorogenic acid contents considerably decreased. Metabolite profiling revealed 211 positive and 165 negative ion components in samples fermented for 0, 4, and 8 days. Komagataeibacter and Gluconobacter were the dominant bacterial genera while Hanseniaspora, Dekkera, and Kregervanrija dominated the yeast community. The dominant microbial genera could have regulated nucleotide metabolism, pentose and glucuronic acid-related conversions, ascorbic acid and aldehyde metabolism, and flavonoid biosynthesis, leading to changes in the expression of differential metabolites of EUL kombucha. The findings support innovation in kombucha development.</p>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"507 ","pages":"148266"},"PeriodicalIF":9.8,"publicationDate":"2026-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146140543","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}
This study elucidates the thermodynamic-driven flavor transformation mechanisms in non-centrifugal sugar processed via Traditional Pan (TP) and Vacuum Evaporation (VE) systems. Dynamic analysis revealed that 73 volatiles were detected in two processing systems: VE's sealed heating process concentrates pyrazine/aldehyde compounds (such as 2-ethyl-3-methylpyrazine), imparting caramel/nutty flavors; whereas TP's shorter heating duration preserves heat-sensitive furan compounds (such as furfural), yielding fresh/fruity aromas - a conclusion validated by sensory testing. Eight characteristic biomarkers were identified through orthogonal partial least squares discriminant analysis (Orthogonal PLS-DA, OPLS-DA), enabling process differentiation. From the nutritional perspective, more minerals (Ca, Zn) are retained in VE group, while higher vitamin B3 are remained in TP group. However, the content of acrylamide exhibited strong positive correlations with pyrazines/furanones, revealing the Maillard reaction's dual role in flavor enhancement and safety risks. These findings propose a synergistic "flavor-nutrition-safety" control strategy for process optimization, supporting brown sugar industry advancement.
{"title":"Changes in composition and flavor of non-centrifugal sugar after traditional Pan and vacuum evaporation processes.","authors":"Qiuxiao Li, Zelong Wang, Haoyang Gu, Jian Ying, Shuna Zhao","doi":"10.1016/j.foodchem.2026.148250","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148250","url":null,"abstract":"<p><p>This study elucidates the thermodynamic-driven flavor transformation mechanisms in non-centrifugal sugar processed via Traditional Pan (TP) and Vacuum Evaporation (VE) systems. Dynamic analysis revealed that 73 volatiles were detected in two processing systems: VE's sealed heating process concentrates pyrazine/aldehyde compounds (such as 2-ethyl-3-methylpyrazine), imparting caramel/nutty flavors; whereas TP's shorter heating duration preserves heat-sensitive furan compounds (such as furfural), yielding fresh/fruity aromas - a conclusion validated by sensory testing. Eight characteristic biomarkers were identified through orthogonal partial least squares discriminant analysis (Orthogonal PLS-DA, OPLS-DA), enabling process differentiation. From the nutritional perspective, more minerals (Ca, Zn) are retained in VE group, while higher vitamin B<sub>3</sub> are remained in TP group. However, the content of acrylamide exhibited strong positive correlations with pyrazines/furanones, revealing the Maillard reaction's dual role in flavor enhancement and safety risks. These findings propose a synergistic \"flavor-nutrition-safety\" control strategy for process optimization, supporting brown sugar industry advancement.</p>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"507 ","pages":"148250"},"PeriodicalIF":9.8,"publicationDate":"2026-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146140575","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}
In this study, pea protein was modified by dynamic high-pressure microfluidization combined with chlorogenic acid and cellulose nanofiber incorporation to synthesize three ternary complexes for stabilizing 3D-printed high-internal-phase Pickering emulsions. DCC12 (pea protein:cellulose nanofiber:chlorogenic acid mass ratio = 1000:20:3) showed the smallest D50 size (4.7 ± 0.2 μm). Cellulose nanofibers maintain the zeta potential of DCC12 at −13.1 ± 0.2 mV; in their absence the zeta potential is reduced to −6.4 ± 0.2 mV. Besides, DCC12 showed good wettability (51.8 ± 1.6°), the highest free sulfhydryl content (1.9 ± 0.1 μmol/g), and the highest antioxidant capacity increase compared with the raw protein (DPPH/ABTS radical scavenging activity: 202.24%/66.16%). The DCC12-based gels exhibited outstanding thermal and centrifugal stabilities owing to interface layer enhancement by polyphenols. Therefore, DCC12 could be used to build gels with dense and stable networks and rheological and textural properties suggesting printability. These findings provide a strategy for the application of pea proteins in novel 3D-printed foods.
{"title":"Modifying pea protein via dynamic high-pressure microfluidization and polyphenol/polysaccharide incorporation to stabilize high internal phase Pickering emulsions for 3D printing","authors":"Leichao Dong, Guihua Sheng, Yajie Li, Tingting Guo, Yidan Ni, Haimei Bai, Qinshuo Han, Quancheng Zhou","doi":"10.1016/j.foodchem.2026.148234","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148234","url":null,"abstract":"In this study, pea protein was modified by dynamic high-pressure microfluidization combined with chlorogenic acid and cellulose nanofiber incorporation to synthesize three ternary complexes for stabilizing 3D-printed high-internal-phase Pickering emulsions. DCC12 (pea protein:cellulose nanofiber:chlorogenic acid mass ratio = 1000:20:3) showed the smallest D50 size (4.7 ± 0.2 μm). Cellulose nanofibers maintain the zeta potential of DCC12 at −13.1 ± 0.2 mV; in their absence the zeta potential is reduced to −6.4 ± 0.2 mV. Besides, DCC12 showed good wettability (51.8 ± 1.6°), the highest free sulfhydryl content (1.9 ± 0.1 μmol/g), and the highest antioxidant capacity increase compared with the raw protein (DPPH/ABTS radical scavenging activity: 202.24%/66.16%). The DCC12-based gels exhibited outstanding thermal and centrifugal stabilities owing to interface layer enhancement by polyphenols. Therefore, DCC12 could be used to build gels with dense and stable networks and rheological and textural properties suggesting printability. These findings provide a strategy for the application of pea proteins in novel 3D-printed foods.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"29 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146129453","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 : 2026-02-05DOI: 10.1016/j.foodchem.2026.148294
Ai-Mei Liao, Xiao-ge Liu, Qiao-Qiao Lai, Jia-qi Wang, Kiran Thakur, Long Pan, Yin-Chen Hou, Na Liu, Xian-ming Liu, Zhao-Jun Wei
This study aimed to develop low glycemic index (GI) noodles by incorporating probiotic-fermented modified wheat bran dietary fiber (DF), resistant starch (RS), and gluten (G), further investigate their collaborative effects on construction, molecular network, physicochemical, functional properties, and digestion of noodles in vitro and in vivo. Results indicated that optimized formula (10% DF/20% RS/10%G) significantly reduced GI by 44.2% (p < 0.05), from 88.14 (only wheat flour, WF control) to 49.19 through ternary cooperation mechanism: DF enhanced glucose capture, RS formed crystalline domains and repaired gluten network, while G reinforced the matrix via disulfide crosslinking. Compared to WF control, the novel formulation increased maximum tensile strength by 63.64% and reduced glucose AUC in vivo by 6.1%.Threshold analysis established compositional limits (DF ≤ 10%, G ≤ 10%) to prevent structural disruption. This work provides combined action of DF, RS, and G, suggesting the strategy for functional low - GI staple development.
{"title":"Unraveling the synergy of wheat-based probiotic- fermented modified dietary Fibers, resistant starch, and gluten in constructing high-quality, low Glycemic index noodles","authors":"Ai-Mei Liao, Xiao-ge Liu, Qiao-Qiao Lai, Jia-qi Wang, Kiran Thakur, Long Pan, Yin-Chen Hou, Na Liu, Xian-ming Liu, Zhao-Jun Wei","doi":"10.1016/j.foodchem.2026.148294","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148294","url":null,"abstract":"This study aimed to develop low glycemic index (GI) noodles by incorporating probiotic-fermented modified wheat bran dietary fiber (DF), resistant starch (RS), and gluten (G), further investigate their collaborative effects on construction, molecular network, physicochemical, functional properties, and digestion of noodles in vitro and in vivo. Results indicated that optimized formula (10% DF/20% RS/10%G) significantly reduced GI by 44.2% (<em>p</em> < 0.05), from 88.14 (only wheat flour, WF control) to 49.19 through ternary cooperation mechanism: DF enhanced glucose capture, RS formed crystalline domains and repaired gluten network, while G reinforced the matrix via disulfide crosslinking. Compared to WF control, the novel formulation increased maximum tensile strength by 63.64% and reduced glucose AUC in vivo by 6.1%.Threshold analysis established compositional limits (DF ≤ 10%, G ≤ 10%) to prevent structural disruption. This work provides combined action of DF, RS, and G, suggesting the strategy for functional low - GI staple development.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"74 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146129455","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 : 2026-02-05DOI: 10.1016/j.foodchem.2026.148302
Yicong Li, Natasha Logan, Awanwee Petchkongkaew, Yunhe Hong, Xiaotong Liu, Nicholas Birse, Simon Haughey, Terry F. McGrath, Di Wu, Christopher T. Elliott
The growing vulnerability of the global food supply chain highlights the need for rapid, accurate, and non-destructive authenticity testing. In this study, we developed and validated a workflow integrating Fourier-transform infrared, near-infrared, and X-ray fluorescence spectroscopy with machine learning–based data fusion for black tea authentication. A total of 532 authentic Assam, Darjeeling, Ceylon, and Keemun samples were analysed using five supervised models. A series of information-level, feature-level, and decision-level fusion strategies were developed and compared, with decision-level fusion achieving 100% F1 scores across calibration, validation, and test sets, outperforming individual and other fused methods. The workflow was further applied to 89 commercial teas, identifying a 6.74% non-compliance rate, all from online platforms. This approach eliminates the need for expensive mass spectrometry or stable isotope–based instrumentation and is well suited for accurate, cost-effective food authenticity testing in non-specialist laboratories, particularly in developing countries.
{"title":"Transforming food authenticity testing by the exploitation of a machine learning – Data fusion approach: a tea case study","authors":"Yicong Li, Natasha Logan, Awanwee Petchkongkaew, Yunhe Hong, Xiaotong Liu, Nicholas Birse, Simon Haughey, Terry F. McGrath, Di Wu, Christopher T. Elliott","doi":"10.1016/j.foodchem.2026.148302","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148302","url":null,"abstract":"The growing vulnerability of the global food supply chain highlights the need for rapid, accurate, and non-destructive authenticity testing. In this study, we developed and validated a workflow integrating Fourier-transform infrared, near-infrared, and X-ray fluorescence spectroscopy with machine learning–based data fusion for black tea authentication. A total of 532 authentic Assam, Darjeeling, Ceylon, and Keemun samples were analysed using five supervised models. A series of information-level, feature-level, and decision-level fusion strategies were developed and compared, with decision-level fusion achieving 100% F1 scores across calibration, validation, and test sets, outperforming individual and other fused methods. The workflow was further applied to 89 commercial teas, identifying a 6.74% non-compliance rate, all from online platforms. This approach eliminates the need for expensive mass spectrometry or stable isotope–based instrumentation and is well suited for accurate, cost-effective food authenticity testing in non-specialist laboratories, particularly in developing countries.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"3 1","pages":"148302"},"PeriodicalIF":8.8,"publicationDate":"2026-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146146121","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 : 2026-02-04DOI: 10.1016/j.foodchem.2026.148238
Jefferson V. Pastuña-Fasso, Melanie Ochoa-Ocampo, Thomas Garzón, Edison Gonzales, Nina Espinosa de los Monteros-Silva, Zulay Niño-Ruíz, Karel Dieguez-Santana, Noroska G.S. Mogollón
{"title":"Influence of plant age and sunlight exposure on the volatile profile and metabolomic pathways of Ilex guayusa leaves used in the traditional Amazonian beverage","authors":"Jefferson V. Pastuña-Fasso, Melanie Ochoa-Ocampo, Thomas Garzón, Edison Gonzales, Nina Espinosa de los Monteros-Silva, Zulay Niño-Ruíz, Karel Dieguez-Santana, Noroska G.S. Mogollón","doi":"10.1016/j.foodchem.2026.148238","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148238","url":null,"abstract":"","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"43 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146110744","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}
Severe wasting is treated with ready-to-use therapeutic food (RUTF), wherein the protein content primarily comes from milk and peanuts. As these ingredients are the main drivers of RUTF's cost, global initiatives seek alternatives using locally available, sustainable ingredients to reduce cost and increase coverage. To compensate for reduced/removed dairy protein, current practice is to add amino acids to meet Codex protein quality requirements. In this meta-analysis re-evaluation, we compared RUTF formulations with <50% dairy protein, with or without amino acid fortification, against standard milk–peanut RUTF for the outcome of weight gain. Growth outcomes were similar between fortified and unfortified RUTFs when compared to standard RUTF. These findings suggest that elevating protein quality scores by adding amino acids may be insufficient to ensure clinical efficacy in novel RUTF formulations. Additionally, the findings suggest that Protein Digestibility Corrected Amino Acid Score (PDCAAS) compliance alone may not guarantee clinical efficacy. Future formulation efforts should address digestibility, antinutritional factors, and increasing total protein content to achieve effective, sustainable novel RUTF formulations.
{"title":"Evaluating amino acid fortification in low-dairy ready-to-use therapeutic food formulations: Insights from a meta-analysis re-evaluation","authors":"Melkamu Berhane, Alemayehu Teklu Toni, Gerard Bryan Gonzales","doi":"10.1016/j.foodchem.2026.148316","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148316","url":null,"abstract":"Severe wasting is treated with ready-to-use therapeutic food (RUTF), wherein the protein content primarily comes from milk and peanuts. As these ingredients are the main drivers of RUTF's cost, global initiatives seek alternatives using locally available, sustainable ingredients to reduce cost and increase coverage. To compensate for reduced/removed dairy protein, current practice is to add amino acids to meet Codex protein quality requirements. In this meta-analysis re-evaluation, we compared RUTF formulations with <50% dairy protein, with or without amino acid fortification, against standard milk–peanut RUTF for the outcome of weight gain. Growth outcomes were similar between fortified and unfortified RUTFs when compared to standard RUTF. These findings suggest that elevating protein quality scores by adding amino acids may be insufficient to ensure clinical efficacy in novel RUTF formulations. Additionally, the findings suggest that Protein Digestibility Corrected Amino Acid Score (PDCAAS) compliance alone may not guarantee clinical efficacy. Future formulation efforts should address digestibility, antinutritional factors, and increasing total protein content to achieve effective, sustainable novel RUTF formulations.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"20 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146116235","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 : 2026-02-04DOI: 10.1016/j.foodchem.2026.148278
Chih-Chieh Lin, Meng-Jui Lin, Ju-Hua Chou, Pei-Yin Lin, Ting-Jang Lu
The digestibility and glycemic response of isomalto-oligosaccharides are determined by their glycosidic linkage and chain length. However, linkage-resolved profiling beyond tetrasaccharides remains limited. Herein, forty structures from disaccharides to hexasaccharides in eight commercial materials were characterized using porous graphitic carbon liquid chromatography–Orbitrap tandem mass spectrometry. Linkage profiles were dominated by α-1 → 6 and α-1 → 4, displaying a chain-length-dependent shift. Generally, α-1 → 4 linkages accounted for ~10% of total linkages in disaccharides, rising to ~80% in hexasaccharides. In one sample, α-1 → 4 linkages were 1.6-fold more abundant than α-1 → 6. With contents of 62.5–81.5%, no product met the European Food Safety Authority description for isomaltose plus trisaccharide–nonasaccharide content (≥90% dry basis). Even in products labeled “total isomalto-oligosaccharides ≥90% (dry basis),” α-1 → 6 linkages accounted for only ~50% of glycosidic linkages. This suggests the need for linkage-resolved isomalto-oligosaccharide labeling frameworks that extend beyond total content claims to more precisely reflect the digestibility and glycemic impact.
{"title":"Linkage-resolved profiling of isomalto-oligosaccharides using porous graphitic carbon liquid chromatography–orbitrap tandem mass spectrometry","authors":"Chih-Chieh Lin, Meng-Jui Lin, Ju-Hua Chou, Pei-Yin Lin, Ting-Jang Lu","doi":"10.1016/j.foodchem.2026.148278","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148278","url":null,"abstract":"The digestibility and glycemic response of isomalto-oligosaccharides are determined by their glycosidic linkage and chain length. However, linkage-resolved profiling beyond tetrasaccharides remains limited. Herein, forty structures from disaccharides to hexasaccharides in eight commercial materials were characterized using porous graphitic carbon liquid chromatography–Orbitrap tandem mass spectrometry. Linkage profiles were dominated by α-1 → 6 and α-1 → 4, displaying a chain-length-dependent shift. Generally, α-1 → 4 linkages accounted for ~10% of total linkages in disaccharides, rising to ~80% in hexasaccharides. In one sample, α-1 → 4 linkages were 1.6-fold more abundant than α-1 → 6. With contents of 62.5–81.5%, no product met the European Food Safety Authority description for isomaltose plus trisaccharide–nonasaccharide content (≥90% dry basis). Even in products labeled “total isomalto-oligosaccharides ≥90% (dry basis),” α-1 → 6 linkages accounted for only ~50% of glycosidic linkages. This suggests the need for linkage-resolved isomalto-oligosaccharide labeling frameworks that extend beyond total content claims to more precisely reflect the digestibility and glycemic impact.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"8 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146110734","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 : 2026-02-04DOI: 10.1016/j.foodchem.2026.148309
Yi Zhong, Jian Zhang, Qiyue Zhao, Sivakumar Manickam, Yue Wu, Yongbin Han, Shichang Shao, Yang Tao
This study investigated the fermentation of blueberry slurry by Lactiplantibacillus plantarum and Limosilactobacillus fermentum, focusing on three fractions: soluble components in the juice, soluble components adhered to the pomace, and insoluble components within the pomace. Soluble components including sugars, organic acids and phenolics were consistently retained on the blueberry pomace throughout fermentation. Meanwhile, lactic acid fermentation induced irregular changes in the pectin composition of the extracted blueberry cell wall materials (B-CWM) and weakened B-CWM's ability to adsorb free phenolics. After 30-min adsorption in fresh blueberry juice, the adsorption capacity of B-CWM extracted from blueberry pomace fermented by both strains for 48 h were declined by over 50%, compared to unfermented B-CWM. Moreover, significant correlations between microbial activities and pomace physicochemical properties suggest the certain influence of blueberry pomace on the lactic acid fermentation process. These findings provide new insight into how fruit pomace modulates microbial fermentation and phenolic retention.
{"title":"Fermentation of blueberry slurry by lactobacilli strains: Investigation on soluble and insoluble fractions","authors":"Yi Zhong, Jian Zhang, Qiyue Zhao, Sivakumar Manickam, Yue Wu, Yongbin Han, Shichang Shao, Yang Tao","doi":"10.1016/j.foodchem.2026.148309","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148309","url":null,"abstract":"This study investigated the fermentation of blueberry slurry by <em>Lactiplantibacillus plantarum</em> and <em>Limosilactobacillus fermentum</em>, focusing on three fractions: soluble components in the juice, soluble components adhered to the pomace, and insoluble components within the pomace. Soluble components including sugars, organic acids and phenolics were consistently retained on the blueberry pomace throughout fermentation. Meanwhile, lactic acid fermentation induced irregular changes in the pectin composition of the extracted blueberry cell wall materials (B-CWM) and weakened B-CWM's ability to adsorb free phenolics. After 30-min adsorption in fresh blueberry juice, the adsorption capacity of B-CWM extracted from blueberry pomace fermented by both strains for 48 h were declined by over 50%, compared to unfermented B-CWM. Moreover, significant correlations between microbial activities and pomace physicochemical properties suggest the certain influence of blueberry pomace on the lactic acid fermentation process. These findings provide new insight into how fruit pomace modulates microbial fermentation and phenolic retention.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"398 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146116233","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}
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