Pub Date : 2026-01-16DOI: 10.1016/j.foodres.2026.118443
Jinjing Wang , Xinyue Gu , Glen Fox , Feiyun Zheng , Chunfeng Liu , Chengtuo Niu , Qi Li
Recently, non-Saccharomyces yeasts have been used in beer brewing to enhance the flavor complexity and highlight the unique flavor. Wickerhamomyces anomalus M3 with high β-glucosidase activity and Pichia kluyveri B21 with β-lyase activities, screened from fermented grains of Baijiu, were used in beer brewing process. Both strains could tolerate the beer brewing environment. Due to its β-glucosidase activity, M3 significantly increased terpenes levels in beer. In final beer, the levels of linalool, nerol and geraniol were increased to 170.44 μg/L, 3.77 μg/L and 4.70 μg/L, respectively. Furthermore, 7.75 μg/L of β-citronellol was newly generated, collectively enhancing the beer's floral aroma profile. The β-lyase activity of B21 facilitated production of volatile thiols including 4-mercapto-4-methylpentan-2-one (4.61 ng/L), 3-mercaptohexan-1-ol (270.52 ng/L), and 3-mercaptohexyl acetate (9.75 ng/L), contributing tropical fruit aromas of beer. Applying non-Saccharomyces yeasts in beer fermentation improved the conversion of hop/wort precursors into esters, terpenes, and volatile thiols, markedly improving floral and tropical fruit aromas and overall beer flavor quality.
{"title":"Non-Saccharomyces yeasts from fermented grains of Baijiu for low alcholic beer brewing and their impacts on beer flavor","authors":"Jinjing Wang , Xinyue Gu , Glen Fox , Feiyun Zheng , Chunfeng Liu , Chengtuo Niu , Qi Li","doi":"10.1016/j.foodres.2026.118443","DOIUrl":"10.1016/j.foodres.2026.118443","url":null,"abstract":"<div><div>Recently, non-<em>Saccharomyces</em> yeasts have been used in beer brewing to enhance the flavor complexity and highlight the unique flavor. <em>Wickerhamomyces anomalus</em> M3 with high β-glucosidase activity and <em>Pichia kluyveri</em> B21 with β-lyase activities, screened from fermented grains of <em>Baijiu</em>, were used in beer brewing process. Both strains could tolerate the beer brewing environment. Due to its β-glucosidase activity, M3 significantly increased terpenes levels in beer. In final beer, the levels of linalool, nerol and geraniol were increased to 170.44 μg/L, 3.77 μg/L and 4.70 μg/L, respectively. Furthermore, 7.75 μg/L of β-citronellol was newly generated, collectively enhancing the beer's floral aroma profile. The β-lyase activity of B21 facilitated production of volatile thiols including 4-mercapto-4-methylpentan-2-one (4.61 ng/L), 3-mercaptohexan-1-ol (270.52 ng/L), and 3-mercaptohexyl acetate (9.75 ng/L), contributing tropical fruit aromas of beer. Applying non-<em>Saccharomyces</em> yeasts in beer fermentation improved the conversion of hop/wort precursors into esters, terpenes, and volatile thiols, markedly improving floral and tropical fruit aromas and overall beer flavor quality.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118443"},"PeriodicalIF":8.0,"publicationDate":"2026-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146025704","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 : 2026-01-16DOI: 10.1016/j.foodres.2026.118449
Yuchuan He , Jiangbo Zhang , Xiangdong Sun , Yuchen Fang , Anni Fu , Xue Han , Juanjuan Zhang
Previous epidemiological evidence has indicated that mushroom intake may reduce sarcopenia risk in older adults, though this is unconfirmed by laboratory studies. Here, we examined whether lentinan (LNT), a mushroom polysaccharide, influences C2C12 myoblast differentiation and attenuates age-related muscle atrophy in aged mice. In vitro, LNT significantly enhanced C2C12 differentiation, increasing myotube diameter and myogenic differentiation 1 (MyoD1)/myogenin expression. In vivo, LNT treatment enhanced grip strength and exercise endurance in naturally aging mice while also slowing muscle mass and cross-sectional area loss. Transmission electron microscopy analysis revealed that low and medium doses of LNT significantly increased mitochondrial abundance and improved mitochondrial morphology in both differentiated C2C12 and skeletal muscle tissues. Furthermore, the expression intensities of crucial proteins participating in mitochondrial biogenesis (PGC-1α, Nrf2, and TFAM) were significantly upregulated in cell samples. These results indicate that LNT may mitigate sarcopenia through activating the PGC-1α/Nrf2/TFAM and promoting mitochondrial biogenesis.
{"title":"Lentinan mitigates age-related sarcopenia through the promotion of mitochondrial biogenesis","authors":"Yuchuan He , Jiangbo Zhang , Xiangdong Sun , Yuchen Fang , Anni Fu , Xue Han , Juanjuan Zhang","doi":"10.1016/j.foodres.2026.118449","DOIUrl":"10.1016/j.foodres.2026.118449","url":null,"abstract":"<div><div>Previous epidemiological evidence has indicated that mushroom intake may reduce sarcopenia risk in older adults, though this is unconfirmed by laboratory studies. Here, we examined whether lentinan (LNT), a mushroom polysaccharide, influences C2C12 myoblast differentiation and attenuates age-related muscle atrophy in aged mice. <em>In vitro</em>, LNT significantly enhanced C2C12 differentiation, increasing myotube diameter and myogenic differentiation 1 (MyoD1)/myogenin expression. <em>In vivo</em>, LNT treatment enhanced grip strength and exercise endurance in naturally aging mice while also slowing muscle mass and cross-sectional area loss. Transmission electron microscopy analysis revealed that low and medium doses of LNT significantly increased mitochondrial abundance and improved mitochondrial morphology in both differentiated C2C12 and skeletal muscle tissues. Furthermore, the expression intensities of crucial proteins participating in mitochondrial biogenesis (PGC-1α, Nrf2, and TFAM) were significantly upregulated in cell samples. These results indicate that LNT may mitigate sarcopenia through activating the PGC-1α/Nrf2/TFAM and promoting mitochondrial biogenesis.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"228 ","pages":"Article 118449"},"PeriodicalIF":8.0,"publicationDate":"2026-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146024067","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 : 2026-01-16DOI: 10.1016/j.foodres.2026.118407
Xiaodi Yang , Lei Zhao , Lifeng Li , Minmin Ai , Kai Wang , Zhuoyan Hu , Zhenlin Xu , Xuwei Liu
Deep eutectic solvents (DES) have emerged as green and designable solvents for extracting natural active substances. Recent studies have systematically investigated the key factors governing extraction efficiency, including DES structure, process parameters, and solvent properties. These investigations have established DES as a viable alternative to conventional organic solvents in natural substances extraction. This review examines the application of DES in extracting some major classes of bioactive compounds,e.g., phenolic compounds, polysaccharides, proteins and alkaloids. The analysis focuses on: characterization of DES and factors affecting extraction, synergistic extraction techniques and industrial potential beyond extraction. The high efficiency of DES in extracting active components are also explored. DES-extracted compounds (e.g., anthocyanins and proteins) exhibit enhanced stability due to H-bonding. Polyol/acidic DES systems offer a reliable method of safeguarding thermosensitive components. Combined with green methodologies, DES extraction enhances efficiency and reduces energy consumption. Additionally, DES have been demonstrated to enhance mechanical and barrier properties of films, the DES-based microextraction technique detects food contaminants and it is extensively employed in the domain of biorefining. Nevertheless, DES are still many challenges to be addressed, including the lack of clarity surrounding microscopic interaction mechanisms, difficulties in solvent recovery, and so on. Future research should focus on mechanistic exploration, system optimization, and expanding green applications.
{"title":"Recent advances in extraction and food applications of natural bioactives using deep eutectic solvents","authors":"Xiaodi Yang , Lei Zhao , Lifeng Li , Minmin Ai , Kai Wang , Zhuoyan Hu , Zhenlin Xu , Xuwei Liu","doi":"10.1016/j.foodres.2026.118407","DOIUrl":"10.1016/j.foodres.2026.118407","url":null,"abstract":"<div><div>Deep eutectic solvents (DES) have emerged as green and designable solvents for extracting natural active substances. Recent studies have systematically investigated the key factors governing extraction efficiency, including DES structure, process parameters, and solvent properties. These investigations have established DES as a viable alternative to conventional organic solvents in natural substances extraction. This review examines the application of DES in extracting some major classes of bioactive compounds,e.g., phenolic compounds, polysaccharides, proteins and alkaloids. The analysis focuses on: characterization of DES and factors affecting extraction, synergistic extraction techniques and industrial potential beyond extraction. The high efficiency of DES in extracting active components are also explored. DES-extracted compounds (e.g., anthocyanins and proteins) exhibit enhanced stability due to H-bonding. Polyol/acidic DES systems offer a reliable method of safeguarding thermosensitive components. Combined with green methodologies, DES extraction enhances efficiency and reduces energy consumption. Additionally, DES have been demonstrated to enhance mechanical and barrier properties of films, the DES-based microextraction technique detects food contaminants and it is extensively employed in the domain of biorefining. Nevertheless, DES are still many challenges to be addressed, including the lack of clarity surrounding microscopic interaction mechanisms, difficulties in solvent recovery, and so on. Future research should focus on mechanistic exploration, system optimization, and expanding green applications.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118407"},"PeriodicalIF":8.0,"publicationDate":"2026-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075429","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 sensitivity of Bifidobacterium bifidum (B. bifidum) to freeze-drying limits its commercialization. To unravel the mechanistic basis of this sensitivity, this study compared the freeze-drying-resistant Bifidobacterium longum FJND2M2 with the susceptible B. bifidum CCFM16. For this purpose, a comparative analysis of the cell structure and composition characteristics of the two strains was conducted. The results showed that there were no significant differences in cell size, exopolysaccharides content and cell wall thickness. In contrast, FJND2M2 exhibited two key advantageous traits: a higher content of unsaturated fatty acids in the cell membrane and significantly elevated intracellular glutamic acid accumulation. Based on these findings, targeted structural regulation was performed on B. bifidum CCFM16. The addition of Tween 80 or sodium oleate increased membrane unsaturation and freeze-drying survival rate. Additionally, exogenous glutamic acid supplementation enhanced the freeze-drying survival rate of CCFM16 (up to 48.83 ± 2.04%), which was mediated by the upregulation of the gluABCD gene cluster that promotes intracellular glutamic acid accumulation. Proteomic analysis further revealed that the upregulation of ion transport and DNA repair pathways was associated with the enhanced freeze-drying tolerance. This study has achieved a key shift from passive mechanism clarification to active target engineering, providing a reasonable framework for enhancing the industrial robustness of sensitive probiotics.
{"title":"The unsaturated fatty acid of the cell membrane and the accumulation of intracellular glutamic acid as key determinants of freeze-drying tolerance in Bifidobacterium bifidum","authors":"Shuyu Guo , Wenrui Zhou , Bingyong Mao , Xin Tang , Qiuxiang Zhang , Jianxin Zhao , Wei Chen , Shumao Cui","doi":"10.1016/j.foodres.2026.118444","DOIUrl":"10.1016/j.foodres.2026.118444","url":null,"abstract":"<div><div>The sensitivity of <em>Bifidobacterium bifidum</em> (<em>B. bifidum</em>) to freeze-drying limits its commercialization. To unravel the mechanistic basis of this sensitivity, this study compared the freeze-drying-resistant <em>Bifidobacterium longum</em> FJND2M2 with the susceptible <em>B. bifidum</em> CCFM16. For this purpose, a comparative analysis of the cell structure and composition characteristics of the two strains was conducted. The results showed that there were no significant differences in cell size, exopolysaccharides content and cell wall thickness. In contrast, FJND2M2 exhibited two key advantageous traits: a higher content of unsaturated fatty acids in the cell membrane and significantly elevated intracellular glutamic acid accumulation. Based on these findings, targeted structural regulation was performed on <em>B. bifidum</em> CCFM16. The addition of Tween 80 or sodium oleate increased membrane unsaturation and freeze-drying survival rate. Additionally, exogenous glutamic acid supplementation enhanced the freeze-drying survival rate of CCFM16 (up to 48.83 ± 2.04%), which was mediated by the upregulation of the <em>gluABCD</em> gene cluster that promotes intracellular glutamic acid accumulation. Proteomic analysis further revealed that the upregulation of ion transport and DNA repair pathways was associated with the enhanced freeze-drying tolerance. This study has achieved a key shift from passive mechanism clarification to active target engineering, providing a reasonable framework for enhancing the industrial robustness of sensitive probiotics.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"228 ","pages":"Article 118444"},"PeriodicalIF":8.0,"publicationDate":"2026-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146024064","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 : 2026-01-16DOI: 10.1016/j.foodres.2026.118372
Jing Wang , Hui-Min David Wang , Yang Qu , Ting Lin , Changyan Zhou , Zijie Lin , Yangtai Liu , Zhuosi Li , Qingli Dong , Yujuan Suo
Listeria monocytogenes thrives in diverse and often hostile environments by forming biofilms that act as protective physical barriers. While plasmids have been implicated in enhancing biofilm formation, the underlying regulatory mechanisms remain largely unexplored. In this study, representative wild-type L. monocytogenes strains and their plasmid-cured counterparts were selected from 33 food-derived isolates based on biofilm reduction rates. Their biofilm-forming ability was assessed under various food-relevant stress conditions, followed by comprehensive multi-omics analyses. Phenotypic differences in key regulatory pathways between wild-type and plasmid-cured strains were further validated to systematically elucidate the molecular mechanisms of plasmid-mediated biofilm regulation. The results identified three key plasmid-regulated pathways: (i) Flagellar assembly and exoprotein biosynthesis, which are regulated via two-component systems (TCS), are evidenced by the reduced initial aggregation capacity and extracellular protein content in plasmid-cured strains. (ii) Carbohydrate metabolism, particularly the modulation of fructose/mannose metabolism and d-glucose synthesis through the phosphotransferase system (PTS), was experimentally confirmed that this significantly reduces EPS content in plasmid-cured strains. (iii) Amino acid metabolism, specifically involving glycine, serine, and threonine pathways, was also affected; however, amino acid supplementation failed to restore biofilm formation to wild-type levels, suggesting a more complex regulatory interaction. Collectively, these findings provide the first systematic dissection of plasmid-mediated biofilm regulation in L. monocytogenes, linking mobile genetic elements to coordinated control of motility, metabolic reprogramming, and matrix production. This study deepens our understanding of L. monocytogenes biofilm physiology and offers a scientific foundation for developing targeted strategies to disrupt biofilms in food-related environments.
{"title":"Plasmid-mediated modulation of Listeria monocytogenes biofilm formation via TCS/PTS signaling: Implications for food contamination control","authors":"Jing Wang , Hui-Min David Wang , Yang Qu , Ting Lin , Changyan Zhou , Zijie Lin , Yangtai Liu , Zhuosi Li , Qingli Dong , Yujuan Suo","doi":"10.1016/j.foodres.2026.118372","DOIUrl":"10.1016/j.foodres.2026.118372","url":null,"abstract":"<div><div><em>Listeria monocytogenes</em> thrives in diverse and often hostile environments by forming biofilms that act as protective physical barriers. While plasmids have been implicated in enhancing biofilm formation, the underlying regulatory mechanisms remain largely unexplored. In this study, representative wild-type L. <em>monocytogenes</em> strains and their plasmid-cured counterparts were selected from 33 food-derived isolates based on biofilm reduction rates. Their biofilm-forming ability was assessed under various food-relevant stress conditions, followed by comprehensive multi-omics analyses. Phenotypic differences in key regulatory pathways between wild-type and plasmid-cured strains were further validated to systematically elucidate the molecular mechanisms of plasmid-mediated biofilm regulation. The results identified three key plasmid-regulated pathways: (i) Flagellar assembly and exoprotein biosynthesis, which are regulated via two-component systems (TCS), are evidenced by the reduced initial aggregation capacity and extracellular protein content in plasmid-cured strains. (ii) Carbohydrate metabolism, particularly the modulation of fructose/mannose metabolism and <span>d</span>-glucose synthesis through the phosphotransferase system (PTS), was experimentally confirmed that this significantly reduces EPS content in plasmid-cured strains. (iii) Amino acid metabolism, specifically involving glycine, serine, and threonine pathways, was also affected; however, amino acid supplementation failed to restore biofilm formation to wild-type levels, suggesting a more complex regulatory interaction. Collectively, these findings provide the first systematic dissection of plasmid-mediated biofilm regulation in <em>L</em>. <em>monocytogenes</em>, linking mobile genetic elements to coordinated control of motility, metabolic reprogramming, and matrix production. This study deepens our understanding of L. <em>monocytogenes</em> biofilm physiology and offers a scientific foundation for developing targeted strategies to disrupt biofilms in food-related environments.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"228 ","pages":"Article 118372"},"PeriodicalIF":8.0,"publicationDate":"2026-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146023929","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 : 2026-01-16DOI: 10.1016/j.foodres.2026.118440
Hongyu Jiang, Wang Li, Haonan Gong, Enhao Yao, Chaofan Ji, Xinping Lin, Beiwei Zhu, Sufang Zhang
This study aimed to investigate the dynamic changes in the flavor profile and microbial community of snakehead (Channa argus) treated with an edible coating during refrigerated storage at 4 °C. E-nose sensor data revealed that the raw samples exuded offensive odors with high levels of nitrogen oxides, methane, sulfur-containing compounds and terpenes after storage. Furthermore, the signals from gas chromatography–ion mobility spectrometry (GC-IMS) demonstrated that volatile organic compounds (VOCs) characterized by pungent odors, such as 1-octen-3-ol, served as spoilage markers. The edible coating containing gallic acid (GA) effectively suppressed the increase in the total viable count of fish samples. Specifically, GA limited the generation of spoilage markers by inhibiting the growth of specific spoilage organisms identified through microbial diversity analysis, including Shewanella, Acinetobacter, Psychrobacter. This inhibition likely resulted from GA's impact on bacterial membrane permeability and membrane potential. These findings demonstrated that GA–based edible coatings effectively suppressed spoilage bacteria and the formation of off-flavor compounds, offering valuable insights for preservation strategies in aquatic products.
{"title":"Dynamic changes in volatile organic compounds and microbial community of snakehead segments coated with a gallic acid–embedded edible film","authors":"Hongyu Jiang, Wang Li, Haonan Gong, Enhao Yao, Chaofan Ji, Xinping Lin, Beiwei Zhu, Sufang Zhang","doi":"10.1016/j.foodres.2026.118440","DOIUrl":"10.1016/j.foodres.2026.118440","url":null,"abstract":"<div><div>This study aimed to investigate the dynamic changes in the flavor profile and microbial community of snakehead (<em>Channa argus</em>) treated with an edible coating during refrigerated storage at 4 °C. <em>E</em>-nose sensor data revealed that the raw samples exuded offensive odors with high levels of nitrogen oxides, methane, sulfur-containing compounds and terpenes after storage. Furthermore, the signals from gas chromatography–ion mobility spectrometry (GC-IMS) demonstrated that volatile organic compounds (VOCs) characterized by pungent odors, such as 1-octen-3-ol, served as spoilage markers. The edible coating containing gallic acid (GA) effectively suppressed the increase in the total viable count of fish samples. Specifically, GA limited the generation of spoilage markers by inhibiting the growth of specific spoilage organisms identified through microbial diversity analysis, including <em>Shewanella</em>, <em>Acinetobacter</em>, <em>Psychrobacter</em>. This inhibition likely resulted from GA's impact on bacterial membrane permeability and membrane potential. These findings demonstrated that GA–based edible coatings effectively suppressed spoilage bacteria and the formation of off-flavor compounds, offering valuable insights for preservation strategies in aquatic products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118440"},"PeriodicalIF":8.0,"publicationDate":"2026-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075646","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 : 2026-01-16DOI: 10.1016/j.foodres.2026.118371
Xiaolei Li , Wanxin Wang , Yujia Li , Fumin Ma , Cuicui Duan , Dan Li
Aronia melanocarpa, renowned as the “king of anthocyanins”, exhibits pronounced acidity, astringency, and amygdalin-derived bitterness in its berries, severely restricting its food applications. Currently, fermentation of A. melanocarpa is limited by a lack of suitable lactic acid bacteria (LABs), resulting in insufficient aroma and not delicious taste in the fermentation products. To address these, we isolated 139 LABs from fermented vegetables and screened three optimal strains of L. plantarum through acclimatization in Aronia juice and sensory evaluation. Using HS-SPME-GC–MS and GC-IMS, 143 volatile organic compounds (VOCs) were detected, among which 51 key aroma-active compounds with odor activity values (OAVs) >1 were identified. Thirty differential VOCs were screened via OPLS-DA with variable importance in projection (VIP) >1. Ten characteristic key aroma-active compounds were confirmed with the random forest algorithm. 1-butanol-3-methyl acetate, which has a fruity and sweet flavor, was a prominent marker aroma produced during fermentation. Fermentate 8–2 had the highest scores in sweet, sour, fruity, rose, whiskey and fatty. 244 non-volatile metabolites were detected by UHPLC-Q-TOF/MS, of which 50 differential metabolites were identified as markers to distinguish variations of black chokeberry fermentates. Pathway enrichment analyses revealed that phenylalanine, tyrosine, and tryptophan biosynthesis and linoleic acid metabolism, play pivotal roles in regulating volatile flavor compound formation. Syringin was first identified in black chokeberry and its LAB-fermented juices. Fermentation greatly improved the flavor and taste of the chokeberry juice. These findings provide critical theoretical support and practical guidance for the commercial production and processing of aronia and its fermentates.
{"title":"Deciphering flavor profile and metabolic pathways in black chokeberry co-fermented by Lactiplantibacillus plantarum and Hansenula sp. via integrated volatilomics and metabolomics","authors":"Xiaolei Li , Wanxin Wang , Yujia Li , Fumin Ma , Cuicui Duan , Dan Li","doi":"10.1016/j.foodres.2026.118371","DOIUrl":"10.1016/j.foodres.2026.118371","url":null,"abstract":"<div><div><em>Aronia melanocarpa</em>, renowned as the “king of anthocyanins”, exhibits pronounced acidity, astringency, and amygdalin-derived bitterness in its berries, severely restricting its food applications. Currently, fermentation of <em>A. melanocarpa</em> is limited by a lack of suitable lactic acid bacteria (LABs), resulting in insufficient aroma and not delicious taste in the fermentation products. To address these, we isolated 139 LABs from fermented vegetables and screened three optimal strains of <em>L. plantarum</em> through acclimatization in Aronia juice and sensory evaluation. Using HS-SPME-GC–MS and GC-IMS, 143 volatile organic compounds (VOCs) were detected, among which 51 key aroma-active compounds with odor activity values (OAVs) >1 were identified. Thirty differential VOCs were screened via OPLS-DA with variable importance in projection (VIP) >1. Ten characteristic key aroma-active compounds were confirmed with the random forest algorithm. 1-butanol-3-methyl acetate, which has a fruity and sweet flavor, was a prominent marker aroma produced during fermentation. Fermentate 8–2 had the highest scores in sweet, sour, fruity, rose, whiskey and fatty. 244 non-volatile metabolites were detected by UHPLC-Q-TOF/MS, of which 50 differential metabolites were identified as markers to distinguish variations of black chokeberry fermentates. Pathway enrichment analyses revealed that phenylalanine, tyrosine, and tryptophan biosynthesis and linoleic acid metabolism, play pivotal roles in regulating volatile flavor compound formation. Syringin was first identified in black chokeberry and its LAB-fermented juices. Fermentation greatly improved the flavor and taste of the chokeberry juice. These findings provide critical theoretical support and practical guidance for the commercial production and processing of aronia and its fermentates.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118371"},"PeriodicalIF":8.0,"publicationDate":"2026-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146025579","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 : 2026-01-15DOI: 10.1016/j.foodres.2026.118439
Yongqi Yao , Wen Zhang , Lijun Tan , Haoran Li , Yumeng Li , Baocai Xu
Foodborne spoilage bacteria are the key factor causing food deterioration, seriously restricting the shelf life of food and threatening consumer safety. In this study, we investigated the synergistic bactericidal effect of curcumin-mediated photodynamic inactivation technology (Cur-PDI) combined with eugenol (Eug) on two typical f foodborne spoilage bacteria Leuconostoc mesenteroides and Carnobacterium maltaromaticum, and further evaluated its application in bacon preservation. The results indicated that under the combined treatment conditions (20 μΜ Cur, 25 μg/mL Eug, 20 min of light exposure), the viable bacterial counts of two bacteria decreased significantly by 7.11 log CFU/mL and 7.12 log CFU/mL compared with the blank control. As both Cur and Eug are lipophilic, the combination exhibited a stronger bactericidal effect in a lipid system than the water-soluble photosensitizer erythrosine (ERY). Mechanistic studies revealed that, compared with PDI alone, the combined treatment more significantly disrupted bacterial membrane integrity, induced higher levels of reactive oxygen species (ROS), and severely interfered with antioxidant defense and energy metabolism. In the bacon preservation experiment, the combined treatment effectively reduced the initial colony count of the product and continuously inhibited the growth of microorganisms during storage for 25 days. This study systematically clarified the synergistic antibacterial mechanism of Cur-PDI and Eug, and verified its potential in the preservation of bacon, providing a theoretical basis for the development of natural and efficient preservation strategies for foods rich in fat.
{"title":"A lipophilicity-based strategy: Curcumin-mediated photodynamic inactivation combined with eugenol for enhanced bacon preservation","authors":"Yongqi Yao , Wen Zhang , Lijun Tan , Haoran Li , Yumeng Li , Baocai Xu","doi":"10.1016/j.foodres.2026.118439","DOIUrl":"10.1016/j.foodres.2026.118439","url":null,"abstract":"<div><div>Foodborne spoilage bacteria are the key factor causing food deterioration, seriously restricting the shelf life of food and threatening consumer safety. In this study, we investigated the synergistic bactericidal effect of curcumin-mediated photodynamic inactivation technology (Cur-PDI) combined with eugenol (Eug) on two typical f foodborne spoilage bacteria <em>Leuconostoc mesenteroides</em> and <em>Carnobacterium maltaromaticum</em>, and further evaluated its application in bacon preservation. The results indicated that under the combined treatment conditions (20 μΜ Cur, 25 μg/mL Eug, 20 min of light exposure), the viable bacterial counts of two bacteria decreased significantly by 7.11 log CFU/mL and 7.12 log CFU/mL compared with the blank control. As both Cur and Eug are lipophilic, the combination exhibited a stronger bactericidal effect in a lipid system than the water-soluble photosensitizer erythrosine (ERY). Mechanistic studies revealed that, compared with PDI alone, the combined treatment more significantly disrupted bacterial membrane integrity, induced higher levels of reactive oxygen species (ROS), and severely interfered with antioxidant defense and energy metabolism. In the bacon preservation experiment, the combined treatment effectively reduced the initial colony count of the product and continuously inhibited the growth of microorganisms during storage for 25 days. This study systematically clarified the synergistic antibacterial mechanism of Cur-PDI and Eug, and verified its potential in the preservation of bacon, providing a theoretical basis for the development of natural and efficient preservation strategies for foods rich in fat.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118439"},"PeriodicalIF":8.0,"publicationDate":"2026-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146025706","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}
Understanding how food behaves during oral processing requires going beyond its chemical composition to integrate rheological and tribological determinants that shape texture, mouthfeel, and ultimately flavor perception. This review examines how viscosity, microstructure, and flow properties govern aroma release and taste perception across liquid, semi-liquid, solid, and emulsion-based foods, while oral tribology elucidates lubrication regimes that drive sensations such as creaminess, smoothness, or astringency during mastication and bolus formation. Particular emphasis is placed on the interplay with saliva, whose proteins and physicochemical properties critically modulate lubrication and sensory dynamics. By combining rheological and tribological approaches termed “rheo-tribology” with sensory analysis, this work highlights integrated mechanisms of flavor release, from controlled diffusion in viscous matrices to tribological transitions at oral surfaces. Formulation strategies using hydrocolloids, proteins, fat replacers, and emulsifiers are detailed, showing how textural engineering can tailor perception and consumer acceptance, particularly in plant-based or reformulated products. Overall, the integration of rheology and tribology provides a comprehensive, physiologically relevant model of oral processing, offering predictive power for designing sensory-optimized foods that balance nutrition, functionality, and pleasure while addressing current challenges in health-driven reformulation and sustainable food innovation.
{"title":"Food formulation: rheological and tribological determinants of oral processing and flavor perception","authors":"Fabrice Neiers , Derya Alkan , Atefeh Amiri-Rigi , Elsa Brandão , Ines Ellouze , Anastasios Grigoriadis , Monica Nabil Gayed Ibrahim , Hatice Kalkan Yıldırım , İbrahim Ender Künili , Mariam Muradova , Azza Silotry Naik , Adamantini Paraskevopoulou , Foteini Pavli , Özge Cemali , Paola Piombino , Alessandra Rinaldi , Mathieu Schwartz , Song Miao , Chi Zhang , Susana Soares , Nagihan Bostanci","doi":"10.1016/j.foodres.2026.118377","DOIUrl":"10.1016/j.foodres.2026.118377","url":null,"abstract":"<div><div>Understanding how food behaves during oral processing requires going beyond its chemical composition to integrate rheological and tribological determinants that shape texture, mouthfeel, and ultimately flavor perception. This review examines how viscosity, microstructure, and flow properties govern aroma release and taste perception across liquid, semi-liquid, solid, and emulsion-based foods, while oral tribology elucidates lubrication regimes that drive sensations such as creaminess, smoothness, or astringency during mastication and bolus formation. Particular emphasis is placed on the interplay with saliva, whose proteins and physicochemical properties critically modulate lubrication and sensory dynamics. By combining rheological and tribological approaches termed “rheo-tribology” with sensory analysis, this work highlights integrated mechanisms of flavor release, from controlled diffusion in viscous matrices to tribological transitions at oral surfaces. Formulation strategies using hydrocolloids, proteins, fat replacers, and emulsifiers are detailed, showing how textural engineering can tailor perception and consumer acceptance, particularly in plant-based or reformulated products. Overall, the integration of rheology and tribology provides a comprehensive, physiologically relevant model of oral processing, offering predictive power for designing sensory-optimized foods that balance nutrition, functionality, and pleasure while addressing current challenges in health-driven reformulation and sustainable food innovation.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"228 ","pages":"Article 118377"},"PeriodicalIF":8.0,"publicationDate":"2026-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146023937","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 : 2026-01-15DOI: 10.1016/j.foodres.2026.118435
Shikun Suo , Yanli Wang , Lihui Du , Maolin Tu , Kuo Dang , Jingyi Chen , Yi Lin , Yali Dang , Qingqing Li
Calcium deficiency is a common health issue that can lead to metabolic bone diseases. Chelated calcium with bone protein and peptide improves bone mineral density (BMD), but chicken sternum cartilage protein (CSCP) as a calcium chelator, its bone health effects, and its chelation mechanism remain unelucidated. This study prepared and characterized CSCP-chelated calcium (CSCP-Ca) and evaluated its effects on BMD in MC3T3-E1 cells and low-calcium-fed rats. Molecular docking and molecular dynamics simulations revealed the possible chelation mechanism. Results showed CSCP-Ca2+ reached a maximum chelation rate of 76.91 ± 0.53 % at 40 min. Zeta potential and particle size distribution analysis indicated Ca2+ interacted with CSCP's surface negative charges, improving dispersion and reducing agglomeration. In vitro, compared with the control group, CSCP-Ca2+ increased ALP activity, OCN, Col-I content, and promoted mineralized nodules (P < 0.05). In vivo, CSCP-Ca2+ improved the skeletal structure of low-calcium-fed rats, reduced the apparent calcium absorption rate (55.84 ± 0.30 %, P < 0.05), and increased BMD (0.31 ± 0.04 g/cm3, P < 0.05). It also enhanced gut microbial α-diversity, altered β-diversity, and dose-dependently increased Bifidobacterium, Roseburia, and Faecalibacterium and decreased Helicobacter, Desulfovibrio, and Escherichia-Shigella, promoting short-chain fatty acids. Molecular docking and molecular dynamics simulations showed Ca2+ formed a stable structure with CSCP's undenatured type II collagen, and the binding sites were PRO14 and GLU13. This study confirms CSCP-Ca2+’s positive effects on bone and supports its development as a novel calcium supplement.
{"title":"Chicken sternum cartilage protein-chelated calcium: enhance bone density in vivo and in vitro, with insights into chelation mechanism","authors":"Shikun Suo , Yanli Wang , Lihui Du , Maolin Tu , Kuo Dang , Jingyi Chen , Yi Lin , Yali Dang , Qingqing Li","doi":"10.1016/j.foodres.2026.118435","DOIUrl":"10.1016/j.foodres.2026.118435","url":null,"abstract":"<div><div>Calcium deficiency is a common health issue that can lead to metabolic bone diseases. Chelated calcium with bone protein and peptide improves bone mineral density (BMD), but chicken sternum cartilage protein (CSCP) as a calcium chelator, its bone health effects, and its chelation mechanism remain unelucidated. This study prepared and characterized CSCP-chelated calcium (CSCP-Ca) and evaluated its effects on BMD in MC3T3-E1 cells and low-calcium-fed rats. Molecular docking and molecular dynamics simulations revealed the possible chelation mechanism. Results showed CSCP-Ca<sup>2+</sup> reached a maximum chelation rate of 76.91 ± 0.53 % at 40 min. Zeta potential and particle size distribution analysis indicated Ca<sup>2+</sup> interacted with CSCP's surface negative charges, improving dispersion and reducing agglomeration. In vitro, compared with the control group, CSCP-Ca<sup>2+</sup> increased ALP activity, OCN, Col-I content, and promoted mineralized nodules (<em>P</em> < 0.05). In vivo, CSCP-Ca<sup>2+</sup> improved the skeletal structure of low-calcium-fed rats, reduced the apparent calcium absorption rate (55.84 ± 0.30 %, <em>P</em> < 0.05), and increased BMD (0.31 ± 0.04 g/cm<sup>3</sup>, <em>P</em> < 0.05). It also enhanced gut microbial α-diversity, altered β-diversity, and dose-dependently increased <em>Bifidobacterium</em>, <em>Roseburia</em>, and <em>Faecalibacterium</em> and decreased <em>Helicobacter</em>, <em>Desulfovibrio</em>, and <em>Escherichia-Shigella</em>, promoting short-chain fatty acids. Molecular docking and molecular dynamics simulations showed Ca<sup>2+</sup> formed a stable structure with CSCP's undenatured type II collagen, and the binding sites were PRO14 and GLU13. This study confirms CSCP-Ca<sup>2+</sup>’s positive effects on bone and supports its development as a novel calcium supplement.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"228 ","pages":"Article 118435"},"PeriodicalIF":8.0,"publicationDate":"2026-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146024002","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}
扫码关注我们
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号