Pub Date : 2025-11-13DOI: 10.1016/j.foodres.2025.117880
Renata Vardanega , Fernanda L. Lüdtke , Luis Loureiro , Raquel F.S. Gonçalves , Joana T. Martins , Ana C. Pinheiro , António A. Vicente
Cannabidiol (CBD), a lipophilic compound with promising health benefits, such as analgesic, anti-inflammatory and neuroprotective effects, is characterized by low oral bioavailability, which limit its therapeutic application. To address these limitations, CBD was incorporated into nanostructured lipid carriers (NLCs), either as CBD-rich extract (CBDext) or as an isolate (CBDiso). The resulting systems – NLC-CBDext and NLC-CBDiso - were subjected to in vitro digestion using the standardized INFOGEST protocol. The results demonstrated that NLCs significantly improved in vitro CBD bioaccessibility (86 ± 1 % for NLC-CBDext and 94 ± 4 % for NLC-CBDiso) during simulated digestion compared to control formulations consisting of both CBD forms dispersed in hemp seed oil (HSO), which were 77 ± 4 % and 76 ± 5 % for HSO-CBDext and HSO-CBDiso, respectively. Overall, no significant differences were found between NLC-CBDext and NLC-CBDiso, indicating that both NLC formulations are similarly effective in delivering CBD. Furthermore, cytotoxicity assessments revealed that while both forms of free CBD exhibited dose-dependent cytotoxicity against Caco-2 cells, its incorporation into NLCs maintained >80 % cellular viability. These in vitro findings demonstrate that NLCs are promising food-grade carriers for both CBD forms, but further in vivo validation is required prior to stablishing the real potential for functional foods or therapeutic applications.
{"title":"In vitro digestion and cytotoxicity study of cannabidiol-loaded nanostructured lipid carriers","authors":"Renata Vardanega , Fernanda L. Lüdtke , Luis Loureiro , Raquel F.S. Gonçalves , Joana T. Martins , Ana C. Pinheiro , António A. Vicente","doi":"10.1016/j.foodres.2025.117880","DOIUrl":"10.1016/j.foodres.2025.117880","url":null,"abstract":"<div><div>Cannabidiol (CBD), a lipophilic compound with promising health benefits, such as analgesic, anti-inflammatory and neuroprotective effects, is characterized by low oral bioavailability, which limit its therapeutic application. To address these limitations, CBD was incorporated into nanostructured lipid carriers (NLCs), either as CBD-rich extract (CBD<sub>ext</sub>) or as an isolate (CBD<sub>iso</sub>). The resulting systems – NLC-CBD<sub>ext</sub> and NLC-CBD<sub>iso</sub> - were subjected to <em>in vitro</em> digestion using the standardized INFOGEST protocol. The results demonstrated that NLCs significantly improved <em>in vitro</em> CBD bioaccessibility (86 ± 1 % for NLC-CBD<sub>ext</sub> and 94 ± 4 % for NLC-CBD<sub>iso</sub>) during simulated digestion compared to control formulations consisting of both CBD forms dispersed in hemp seed oil (HSO), which were 77 ± 4 % and 76 ± 5 % for HSO-CBD<sub>ext</sub> and HSO-CBD<sub>iso</sub>, respectively. Overall, no significant differences were found between NLC-CBD<sub>ext</sub> and NLC-CBD<sub>iso</sub>, indicating that both NLC formulations are similarly effective in delivering CBD. Furthermore, cytotoxicity assessments revealed that while both forms of free CBD exhibited dose-dependent cytotoxicity against Caco-2 cells, its incorporation into NLCs maintained >80 % cellular viability. These <em>in vitro</em> findings demonstrate that NLCs are promising food-grade carriers for both CBD forms, but further <em>in vivo</em> validation is required prior to stablishing the real potential for functional foods or therapeutic applications.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"223 ","pages":"Article 117880"},"PeriodicalIF":8.0,"publicationDate":"2025-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145570108","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 : 2025-11-13DOI: 10.1016/j.foodres.2025.117850
Ruidi He , Chengjin Liu , Xinyi Wang , Pengli Hu , Liping Yang
This study investigated the effects of different amounts of Chuzhou chrysanthemum polysaccharide (CCP) on the structural properties of extruded instant kudzu starch (ES) from the perspective of interaction. CCP increased the proportion of intermolecular hydrogen bonding in ES to 52.44 %, the cell wall structure of gel network was thickened, the pore size increased, and the interaction between CCP and ES mainly depended on the interactions between hydrogen bonds. After the addition of CCP, the residual mass of ES was increased, the thermal stability was enhanced, and the antioxidant activity was significant increased. Moreover, the interactions between ES and CCP and the physical barrier effect of CCP increased the resistant starch content in ES to 25.93 %, effectively reducing its digestibility. This study contributes to the practical application of pre-gelatinized kudzu starch combined with CCP and provides new insights into the use of bioactives as food additives to improve starch-based food properties.
{"title":"Unraveling the effects of added Chuzhou chrysanthemum polysaccharides on the structure and physicochemical properties of instant kudzu starch: An interactive perspective","authors":"Ruidi He , Chengjin Liu , Xinyi Wang , Pengli Hu , Liping Yang","doi":"10.1016/j.foodres.2025.117850","DOIUrl":"10.1016/j.foodres.2025.117850","url":null,"abstract":"<div><div>This study investigated the effects of different amounts of Chuzhou chrysanthemum polysaccharide (CCP) on the structural properties of extruded instant kudzu starch (ES) from the perspective of interaction. CCP increased the proportion of intermolecular hydrogen bonding in ES to 52.44 %, the cell wall structure of gel network was thickened, the pore size increased, and the interaction between CCP and ES mainly depended on the interactions between hydrogen bonds. After the addition of CCP, the residual mass of ES was increased, the thermal stability was enhanced, and the antioxidant activity was significant increased. Moreover, the interactions between ES and CCP and the physical barrier effect of CCP increased the resistant starch content in ES to 25.93 %, effectively reducing its digestibility. This study contributes to the practical application of pre-gelatinized kudzu starch combined with CCP and provides new insights into the use of bioactives as food additives to improve starch-based food properties.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"223 ","pages":"Article 117850"},"PeriodicalIF":8.0,"publicationDate":"2025-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145570161","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 : 2025-11-13DOI: 10.1016/j.foodres.2025.117893
Yi Liao , Lewei Ma , Yu Gao , Yukun Pei , Baokun Qi , Yang Li
Oil bodies (OBs), natural lipid-storage organelles, are typically co-extracted with storage proteins during aqueous processing, which significantly govern their stability. Different washing treatments (heating, GuHCl, urea, SDS) were used to prepare OBs with varied interfacial proteins for studying oxidation mechanisms at 40 °C/75 % RH. Physicochemical characterization revealed that GuHCl-treated OBs developed a three-peak particle size distribution and the lowest ζ-potential (−6.35 mV) after oxidation, while urea-treated OBs maintained greater colloidal stability. During the storage process, the sulfhydryl groups and intrinsic fluorescence intensity in all samples decreased, while the carbonyl content and Schiff base fluorescence intensity increased. Additionally, a strong correlation was observed between lipid and protein oxidation. SDS-PAGE confirmed endogenous Bd 30 K-mediated hydrolysis of membrane proteins in control, GuHCl, and SDS samples, compromising OB stability. In contrast, heating and urea treatments effectively removed Bd 30 K and other storage proteins, delaying protein-lipid co-oxidation. Correlation analysis showed that loose storage protein membranes provide inadequate oxidation barriers, accelerating OB degradation via particle growth and oxidation. These findings demonstrate that selective washing methods can modify OB interfacial composition by eliminating storage proteins and hydrolytic enzymes, thereby enhancing oxidative stability. This study provides a strategic approach to optimize OB extraction for improved shelf-life in food and industrial applications.
{"title":"The role of interfacial protein composition in the stability of soybean oil bodies: Elucidating the mechanism of protein-lipid co-oxidation under different extraction conditions","authors":"Yi Liao , Lewei Ma , Yu Gao , Yukun Pei , Baokun Qi , Yang Li","doi":"10.1016/j.foodres.2025.117893","DOIUrl":"10.1016/j.foodres.2025.117893","url":null,"abstract":"<div><div>Oil bodies (OBs), natural lipid-storage organelles, are typically co-extracted with storage proteins during aqueous processing, which significantly govern their stability. Different washing treatments (heating, GuHCl, urea, SDS) were used to prepare OBs with varied interfacial proteins for studying oxidation mechanisms at 40 °C/75 % RH. Physicochemical characterization revealed that GuHCl-treated OBs developed a three-peak particle size distribution and the lowest ζ-potential (−6.35 mV) after oxidation, while urea-treated OBs maintained greater colloidal stability. During the storage process, the sulfhydryl groups and intrinsic fluorescence intensity in all samples decreased, while the carbonyl content and Schiff base fluorescence intensity increased. Additionally, a strong correlation was observed between lipid and protein oxidation. SDS-PAGE confirmed endogenous Bd 30 K-mediated hydrolysis of membrane proteins in control, GuHCl, and SDS samples, compromising OB stability. In contrast, heating and urea treatments effectively removed Bd 30 K and other storage proteins, delaying protein-lipid co-oxidation. Correlation analysis showed that loose storage protein membranes provide inadequate oxidation barriers, accelerating OB degradation via particle growth and oxidation. These findings demonstrate that selective washing methods can modify OB interfacial composition by eliminating storage proteins and hydrolytic enzymes, thereby enhancing oxidative stability. This study provides a strategic approach to optimize OB extraction for improved shelf-life in food and industrial applications.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"223 ","pages":"Article 117893"},"PeriodicalIF":8.0,"publicationDate":"2025-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145577956","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 : 2025-11-13DOI: 10.1016/j.foodres.2025.117896
Yuhang Chen , Jun Jin , Xiwei Xu , Hui Zhang , Ling Zhu
Fat replacement in pastries is a long-standing challenge, as roll-in fats constitute over 30 % (by weight) of laminated dough formulations and are predominantly composed of high-melting-point triglycerides. Citric acid esters of mono- and diglycerides (CITREM) was recently demonstrated to stabilize bulk oil through self-assembly and thereby reduce saturated fat. In this study, CITREM was used as a structuring agent to investigate the effects of oil-soluble emulsifiers on its self-assembly in bulk and emulsified systems. In oleogels, amphiphilic molecules influenced the CITREM crystal growth rate and morphology. Moreover, the effects of emulsifier type and water content on the mechanical performance of CITREM-based emulsion gels were investigated in detail. At 18 wt% water, the hardness of gels ranged from 24.69 to 139.14 g. Interestingly, the aqueous phase in polyglycerol polyricinoleate (PGPR), propylene glycol fatty acid esters, or phospholipase-stabilized emulsion gels functioned as an active filler, enhancing gel strength and significantly increasing hardness and elastic modulus. And PGPR-stabilized emulsion gels with 28 wt% water exhibited a superior structural integrity compared to roll-in butter under large amplitude oscillatory shear, including enhanced shear resistance and greater viscous energy dissipation. However, excessive water (38 wt%) compromised the crosslinking density of the crystal network, leading to structural collapse during storage. The water content and emulsifier type modulated hydrogen bonding and van der Waals interactions, thereby influencing polymorphic transitions, nanocrystal packing and thermal properties of the CITREM-based emulsion gels. Molecular dynamics simulations further revealed that PGPR promoted the CITREM molecules to form an interconnected, stable three-dimensional networks. This study demonstrates the potential of W/O emulsion gels as alternatives to traditional roll-in fats, and provide a new perspective for the design of innovative food structures by regulating active fillers.
{"title":"Effect of oil-soluble emulsifiers on the self-assembly behaviors of citric acid esters in bulk and emulsified systems","authors":"Yuhang Chen , Jun Jin , Xiwei Xu , Hui Zhang , Ling Zhu","doi":"10.1016/j.foodres.2025.117896","DOIUrl":"10.1016/j.foodres.2025.117896","url":null,"abstract":"<div><div>Fat replacement in pastries is a long-standing challenge, as roll-in fats constitute over 30 % (by weight) of laminated dough formulations and are predominantly composed of high-melting-point triglycerides. Citric acid esters of mono- and diglycerides (CITREM) was recently demonstrated to stabilize bulk oil through self-assembly and thereby reduce saturated fat. In this study, CITREM was used as a structuring agent to investigate the effects of oil-soluble emulsifiers on its self-assembly in bulk and emulsified systems. In oleogels, amphiphilic molecules influenced the CITREM crystal growth rate and morphology. Moreover, the effects of emulsifier type and water content on the mechanical performance of CITREM-based emulsion gels were investigated in detail. At 18 wt% water, the hardness of gels ranged from 24.69 to 139.14 g. Interestingly, the aqueous phase in polyglycerol polyricinoleate (PGPR), propylene glycol fatty acid esters, or phospholipase-stabilized emulsion gels functioned as an active filler, enhancing gel strength and significantly increasing hardness and elastic modulus. And PGPR-stabilized emulsion gels with 28 wt% water exhibited a superior structural integrity compared to roll-in butter under large amplitude oscillatory shear, including enhanced shear resistance and greater viscous energy dissipation. However, excessive water (38 wt%) compromised the crosslinking density of the crystal network, leading to structural collapse during storage. The water content and emulsifier type modulated hydrogen bonding and van der Waals interactions, thereby influencing polymorphic transitions, nanocrystal packing and thermal properties of the CITREM-based emulsion gels. Molecular dynamics simulations further revealed that PGPR promoted the CITREM molecules to form an interconnected, stable three-dimensional networks. This study demonstrates the potential of W/O emulsion gels as alternatives to traditional roll-in fats, and provide a new perspective for the design of innovative food structures by regulating active fillers.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"223 ","pages":"Article 117896"},"PeriodicalIF":8.0,"publicationDate":"2025-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145621303","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 : 2025-11-13DOI: 10.1016/j.foodres.2025.117868
Wei Cheng , Chao Jiang , Tianquan Pan , Qingyun Zhu , Gengdian Liu , Na Li , Zaijie Wu , Xingjiang Li
The selection of raw materials plays a pivotal role in shaping the microbial ecology and metabolic functions of Daqu, a fermentation starter widely used in Baijiu production. Quinoa (Chenopodium quinoa Willd.), a pseudocereal rich in proteins, polyphenols, and bioactive compounds, has recently gained attention as a functional food ingredient. In this study, Quinoa was used to replace a certain proportion of wheat and incorporated into the making process of medium-temperature Daqu (MTD), and its effects on the physicochemical properties, microbial community dynamics, and volatile organic compound (VOC) were investigated. Compared with traditional MTD, quinoa-supplemented Daqu (L-MTD) exhibited significantly higher starch (increased by 8.4 %), reducing sugar (increased by 12.7 %), and acidity (increased by 15.3 %) levels (p < 0.05), along with enhanced esterification and fermentation power of its central part (increased by 10.2 % and 9.5 %, respectively, p < 0.05). High-throughput sequencing revealed that quinoa addition reshaped the microbial community by enriching beneficial lactic acid bacteria (e.g., Lactobacillus and Weissella) and reducing potential spoilage fungi (e.g., Aspergillus and Rhizopus). In addition, Lactobacillus and Saccharomycopsis showed strong correlations with the accumulation of esters and aromatic compounds, including ethyl lactate, phenethyl acetate, DL-(−)-pantoyl lactone, and benzyl alcohol. Redundancy analysis (RDA) indicated strong correlations between Lactobacillus and Saccharomycopsis with the accumulation of esters (such as ethyl acetate and ethyl lactate) and aromatic compounds (such as benzyl alcohol and phenethyl acetate), providing a research basis for identifying functional microbial strains in MTD and conducting subsequent micro-fermentation experiments. These findings highlight the potential of quinoa as a functional additive that modulates the microbial ecology and enhances the aroma complexity of Daqu, thereby offering a novel strategy for improving the quality and potential health value of traditional fermented products.
{"title":"Effects of quinoa addition on physicochemical properties, microbiome profiles, and volatile organic compounds in medium-temperature Daqu","authors":"Wei Cheng , Chao Jiang , Tianquan Pan , Qingyun Zhu , Gengdian Liu , Na Li , Zaijie Wu , Xingjiang Li","doi":"10.1016/j.foodres.2025.117868","DOIUrl":"10.1016/j.foodres.2025.117868","url":null,"abstract":"<div><div>The selection of raw materials plays a pivotal role in shaping the microbial ecology and metabolic functions of Daqu, a fermentation starter widely used in Baijiu production. Quinoa (<em>Chenopodium quinoa</em> Willd.), a pseudocereal rich in proteins, polyphenols, and bioactive compounds, has recently gained attention as a functional food ingredient. In this study, Quinoa was used to replace a certain proportion of wheat and incorporated into the making process of medium-temperature Daqu (MTD), and its effects on the physicochemical properties, microbial community dynamics, and volatile organic compound (VOC) were investigated. Compared with traditional MTD, quinoa-supplemented Daqu (L-MTD) exhibited significantly higher starch (increased by 8.4 %), reducing sugar (increased by 12.7 %), and acidity (increased by 15.3 %) levels (<em>p</em> < 0.05), along with enhanced esterification and fermentation power of its central part (increased by 10.2 % and 9.5 %, respectively, <em>p</em> < 0.05). High-throughput sequencing revealed that quinoa addition reshaped the microbial community by enriching beneficial lactic acid bacteria (e.g., <em>Lactobacillus</em> and <em>Weissella</em>) and reducing potential spoilage fungi (e.g., <em>Aspergillus</em> and <em>Rhizopus</em>). In addition, <em>Lactobacillus</em> and <em>Saccharomycopsis</em> showed strong correlations with the accumulation of esters and aromatic compounds, including ethyl lactate, phenethyl acetate, DL-(−)-pantoyl lactone, and benzyl alcohol. Redundancy analysis (RDA) indicated strong correlations between <em>Lactobacillus</em> and <em>Saccharomycopsis</em> with the accumulation of esters (such as ethyl acetate and ethyl lactate) and aromatic compounds (such as benzyl alcohol and phenethyl acetate), providing a research basis for identifying functional microbial strains in MTD and conducting subsequent micro-fermentation experiments. These findings highlight the potential of quinoa as a functional additive that modulates the microbial ecology and enhances the aroma complexity of Daqu, thereby offering a novel strategy for improving the quality and potential health value of traditional fermented products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"223 ","pages":"Article 117868"},"PeriodicalIF":8.0,"publicationDate":"2025-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145577901","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 : 2025-11-13DOI: 10.1016/j.foodres.2025.117839
Shuzhen Yang, Lingfang Zhang, Xue Wu, Xiaoxi Wang, Binghua Sun
Wheat starch is the main component of instant fried noodles, yet its specific contribution to their oil absorption remains unclear. This study investigated the changes in starch properties and microstructure of instant fried noodles by preparing wheat flours with different wheat starch contents through the addition of endogenous wheat starch. Results showed that the total oil content of instant fried noodles exhibited a non-monotonic trend with increasing wheat starch content. This trend was primarily driven by variations in structural oil content. Noodles with moderate wheat starch content (particularly sample IFN3 with 72.90 % starch content) exhibited lower oil content (17.71 %) and in vitro starch digestibility (88.69 %). The reduction could be attributed to the formation of V-type starch-lipid complexes (characterized by higher ΔH values) in conjunction with a decrease in total porosity to 46.30 %. These combined factors inhibited oil penetration and enhanced enzymatic resistance. Furthermore, microstructural analysis revealed that a moderate wheat starch content (70.60–72.90 %), granules filled the voids in the gluten network, forming a continuous, uniform protein matrix that provided structural support. Conversely, noodles with a high starch content of wheat flours (> 72.90 %), exhibited a looser structure. In summary, a moderate starch content (70.60 %–72.90 %) in wheat flour confers reduced oil absorption and enhanced enzymatic resistance on instant fried noodles through the formation of a denser, more uniform microstructure and a higher content of starch-lipid complexes.
{"title":"Moderate wheat starch content reduces oil absorption and in vitro starch digestibility of instant fried noodles","authors":"Shuzhen Yang, Lingfang Zhang, Xue Wu, Xiaoxi Wang, Binghua Sun","doi":"10.1016/j.foodres.2025.117839","DOIUrl":"10.1016/j.foodres.2025.117839","url":null,"abstract":"<div><div>Wheat starch is the main component of instant fried noodles, yet its specific contribution to their oil absorption remains unclear. This study investigated the changes in starch properties and microstructure of instant fried noodles by preparing wheat flours with different wheat starch contents through the addition of endogenous wheat starch. Results showed that the total oil content of instant fried noodles exhibited a non-monotonic trend with increasing wheat starch content. This trend was primarily driven by variations in structural oil content. Noodles with moderate wheat starch content (particularly sample IFN3 with 72.90 % starch content) exhibited lower oil content (17.71 %) and <em>in vitro</em> starch digestibility (88.69 %). The reduction could be attributed to the formation of V-type starch-lipid complexes (characterized by higher ΔH values) in conjunction with a decrease in total porosity to 46.30 %. These combined factors inhibited oil penetration and enhanced enzymatic resistance. Furthermore, microstructural analysis revealed that a moderate wheat starch content (70.60–72.90 %), granules filled the voids in the gluten network, forming a continuous, uniform protein matrix that provided structural support. Conversely, noodles with a high starch content of wheat flours (> 72.90 %), exhibited a looser structure. In summary, a moderate starch content (70.60 %–72.90 %) in wheat flour confers reduced oil absorption and enhanced enzymatic resistance on instant fried noodles through the formation of a denser, more uniform microstructure and a higher content of starch-lipid complexes.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"223 ","pages":"Article 117839"},"PeriodicalIF":8.0,"publicationDate":"2025-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145570152","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 : 2025-11-13DOI: 10.1016/j.foodres.2025.117852
Zhichao Yang , Xuandong Zheng , Zhiwei Sun , Xuefeng Wu , Dongdong Mu , Xingjiang Li
The summer-autumn green tea is hard for consumers to accept because of its bitter taste and low quality. This study reveals the core mechanism by which inoculation with the single fungal strain Aspergillus cristatus in naturally enhanced fermentation improves the quality of summer-autumn green teas. Multi-omics (including microbiomics through Illumina MiSeq high-throughput sequencing, non-volatile metabolomics through high-performance liquid chromatography-mass spectrometry, and volatile metabolomics through gas chromatography–mass spectrometry) and sensory analysis were used to evaluate the metabolites and quality of summer-autumn green tea before and after fermentation. The results indicated that Aspergillus rapidly dominated the microbial community during the early stages of fermentation, maintaining an absolute dominance (accounting for over 99 % of total fungi). It significantly reduces the content of bitter compounds such as flavonoids, tea polyphenols, and catechins through key metabolic pathways (e.g., flavonoid biosynthesis, flavonoid and flavanol biosynthesis, and arginine biosynthesis), while optimizing the composition of free amino acids (Increasing in fresh and sweet-tasting amino acids and decreasing in salty and bitter-tasting ones). Furthermore, Aspergillus drove a significant increase in volatile organic compounds (Geraniol, Phenylethanol, Methyl salicylate, etc) through isoprenoid synthesis and phenylalanine metabolic pathways. This shift led to a transformation in aroma profile from esters to ketones, while creating a complex fragrance characterized by floral, fruity and sweet scents. Correlation analysis further indicated that Aspergillus metabolism directly regulated the conversion of characteristic non-volatile and volatile components. This research elucidates a complete pathway through which a single fungus reshapes the metabolic profile of summer-autumn green tea via directed metabolism, providing a theoretical foundation for optimizing natural fermentation processes.
{"title":"Investigation into the dynamic process of natural inoculation-enhanced fermentation of summer-autumn green tea with aspergillus cristatus","authors":"Zhichao Yang , Xuandong Zheng , Zhiwei Sun , Xuefeng Wu , Dongdong Mu , Xingjiang Li","doi":"10.1016/j.foodres.2025.117852","DOIUrl":"10.1016/j.foodres.2025.117852","url":null,"abstract":"<div><div>The summer-autumn green tea is hard for consumers to accept because of its bitter taste and low quality. This study reveals the core mechanism by which inoculation with the single fungal strain <em>Aspergillus cristatus</em> in naturally enhanced fermentation improves the quality of summer-autumn green teas. Multi-omics (including microbiomics through Illumina MiSeq high-throughput sequencing, non-volatile metabolomics through high-performance liquid chromatography-mass spectrometry, and volatile metabolomics through gas chromatography–mass spectrometry) and sensory analysis were used to evaluate the metabolites and quality of summer-autumn green tea before and after fermentation. The results indicated that <em>Aspergillus</em> rapidly dominated the microbial community during the early stages of fermentation, maintaining an absolute dominance (accounting for over 99 % of total fungi). It significantly reduces the content of bitter compounds such as flavonoids, tea polyphenols, and catechins through key metabolic pathways (e.g., flavonoid biosynthesis, flavonoid and flavanol biosynthesis, and arginine biosynthesis), while optimizing the composition of free amino acids (Increasing in fresh and sweet-tasting amino acids and decreasing in salty and bitter-tasting ones). Furthermore, <em>Aspergillus</em> drove a significant increase in volatile organic compounds (Geraniol, Phenylethanol, Methyl salicylate, etc) through isoprenoid synthesis and phenylalanine metabolic pathways. This shift led to a transformation in aroma profile from esters to ketones, while creating a complex fragrance characterized by floral, fruity and sweet scents. Correlation analysis further indicated that <em>Aspergillus</em> metabolism directly regulated the conversion of characteristic non-volatile and volatile components. This research elucidates a complete pathway through which a single fungus reshapes the metabolic profile of summer-autumn green tea via directed metabolism, providing a theoretical foundation for optimizing natural fermentation processes.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"223 ","pages":"Article 117852"},"PeriodicalIF":8.0,"publicationDate":"2025-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145577988","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 : 2025-11-13DOI: 10.1016/j.foodres.2025.117894
Jiahui Hu , Zhihong Fan , Jinjie Wei , Xiyihe Peng , Qianqian Zhu , Rui Liu , Xinling Lou , Yuqing Xing
Oat-based foods are widely recommended for dysphagia management and glycemic control, yet the impact of roasting conditions on their health benefits remains unclear. This study compared the postprandial glycemic and insulinemic responses to oat pastes prepared from low-temperature (90–110 °C) and conventional high-temperature (160 °C) roasted oat flours, using refined rice (R) as a reference, in a randomized crossover trial involving 21 healthy young female adults. All oat pastes complied with Level 3 dysphagia safety standards as defined by the International Dysphagia Diet Standardisation Initiative (IDDSI). Results showed that low-temperature roasted oats (L0 and L40) elicited significantly lower postprandial glucose responses than high-temperature roasted oats (H30) and R did, while H30 induced comparable glycemic but higher insulinemic responses than R did. Notably, H30 exhibited impaired insulin sensitivity (higher HOMA-PP) and adverse second-meal effects, likely due to acrylamide formation (507.4 μg/kg) and reduced slowly digestible starch (SDS). In contrast, low-temperature roasting preserved β-glucan integrity, enhanced SDS and resistant starch (RS) content, and improved textural properties without detectable acrylamide. These results demonstrate that optimizing roasting temperatures can mitigate adverse metabolic effects while maintaining swallowing safety, offering critical insights for developing functional foods for elderly and dysphagic populations with specific glycemic management needs.
{"title":"Roasting oat-based paste modulates postprandial glucose and insulin sensitivity: Roles of acrylamide, texture, and starch fractions","authors":"Jiahui Hu , Zhihong Fan , Jinjie Wei , Xiyihe Peng , Qianqian Zhu , Rui Liu , Xinling Lou , Yuqing Xing","doi":"10.1016/j.foodres.2025.117894","DOIUrl":"10.1016/j.foodres.2025.117894","url":null,"abstract":"<div><div>Oat-based foods are widely recommended for dysphagia management and glycemic control, yet the impact of roasting conditions on their health benefits remains unclear. This study compared the postprandial glycemic and insulinemic responses to oat pastes prepared from low-temperature (90–110 °C) and conventional high-temperature (160 °C) roasted oat flours, using refined rice (R) as a reference, in a randomized crossover trial involving 21 healthy young female adults. All oat pastes complied with Level 3 dysphagia safety standards as defined by the International Dysphagia Diet Standardisation Initiative (IDDSI). Results showed that low-temperature roasted oats (L0 and L40) elicited significantly lower postprandial glucose responses than high-temperature roasted oats (H30) and R did, while H30 induced comparable glycemic but higher insulinemic responses than R did. Notably, H30 exhibited impaired insulin sensitivity (higher HOMA-PP) and adverse second-meal effects, likely due to acrylamide formation (507.4 μg/kg) and reduced slowly digestible starch (SDS). In contrast, low-temperature roasting preserved β-glucan integrity, enhanced SDS and resistant starch (RS) content, and improved textural properties without detectable acrylamide. These results demonstrate that optimizing roasting temperatures can mitigate adverse metabolic effects while maintaining swallowing safety, offering critical insights for developing functional foods for elderly and dysphagic populations with specific glycemic management needs.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"223 ","pages":"Article 117894"},"PeriodicalIF":8.0,"publicationDate":"2025-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145577959","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 : 2025-11-13DOI: 10.1016/j.foodres.2025.117832
Yaping Wang , Bing Yan , Haiqian Xu , Yanyan Huang , Qinglin Sheng , Lang-Hong Wang
Biogenic amines (BAs), typically arising from the fermentation of protein-rich food matrices or products with extended fermentation cycles, posing significant food safety concerns. Excessive intake or long-term accumulation may lead to health hazards. Generally, the formation of BAs in fermented foods is primarily mediated by decarboxylase activity within BAs-producing microorganisms and influenced by multiple factors including raw materials, microbial communities, and fermentation conditions. Although various physical, chemical, and plant extract-based control strategies exist, microbial strategy offers greater promise as inherently compatible solutions, which function by competitively inhibiting BAs-producing microorganisms or utilizing microbial amine oxidases (e.g., monoamine oxidase, diamine oxidase) to degrade formed BAs, often concurrently enhancing product quality. Nevertheless, challenges persist in optimizing strain efficacy, stability, and large-scale production applications. Future research should focus on integrating microbial strategies with intelligent technologies like AI-driven biosensors for dynamic regulation, developing smart delivery systems for degradation strains and leveraging synthetic biology to enhance enzyme yields. This review systematically summarizes the formation, risk, detection and control of BAs in fermented foods, with a particular focus on microbial strategies, their mechanisms, and future prospects, aiming to provide a structured reference for related research and practical applications.
{"title":"Biogenic amines in fermented foods: A comprehensive review from formation pathways, risk analysis, detection technologies to control measures","authors":"Yaping Wang , Bing Yan , Haiqian Xu , Yanyan Huang , Qinglin Sheng , Lang-Hong Wang","doi":"10.1016/j.foodres.2025.117832","DOIUrl":"10.1016/j.foodres.2025.117832","url":null,"abstract":"<div><div>Biogenic amines (BAs), typically arising from the fermentation of protein-rich food matrices or products with extended fermentation cycles, posing significant food safety concerns. Excessive intake or long-term accumulation may lead to health hazards. Generally, the formation of BAs in fermented foods is primarily mediated by decarboxylase activity within BAs-producing microorganisms and influenced by multiple factors including raw materials, microbial communities, and fermentation conditions. Although various physical, chemical, and plant extract-based control strategies exist, microbial strategy offers greater promise as inherently compatible solutions, which function by competitively inhibiting BAs-producing microorganisms or utilizing microbial amine oxidases (e.g., monoamine oxidase, diamine oxidase) to degrade formed BAs, often concurrently enhancing product quality. Nevertheless, challenges persist in optimizing strain efficacy, stability, and large-scale production applications. Future research should focus on integrating microbial strategies with intelligent technologies like AI-driven biosensors for dynamic regulation, developing smart delivery systems for degradation strains and leveraging synthetic biology to enhance enzyme yields. This review systematically summarizes the formation, risk, detection and control of BAs in fermented foods, with a particular focus on microbial strategies, their mechanisms, and future prospects, aiming to provide a structured reference for related research and practical applications.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"223 ","pages":"Article 117832"},"PeriodicalIF":8.0,"publicationDate":"2025-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145570188","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 : 2025-11-13DOI: 10.1016/j.foodres.2025.117820
Tzu-Yi Huang , Niann-Tzyy Dai , Hsiu-Jung Liao , Ly Hien Doan , Tai-Shan Cheng , Wen-Yu Hsieh , I-Hsuan Lin , Yu-Tang Huang , Chia-Ching Liaw , Hsiao-Sheng Liu , Wei-Ming Cheng , Chun-Li Su , Ching-Wei Yang , Jin-Mei Lai , Mei-Nan Tuan , Hui-Kang Liu , Chi-Ying F. Huang
Recognizing the potential of integrating dietary and therapeutic strategies for type 2 diabetes management, Dibifree was developed as a dietary phytomix formulated with food-derived anti-diabetic bioactivities. This study aimed to evaluate the add-on efficacy of Dibifree in T2D patients and to elucidate its mechanistic basis via integrated bioinformatics and functional assays. In a 7-month randomized, double-blind, placebo-controlled crossover trial, 40 adults with T2D received Dibifree (15 g/day) or placebo as add-on therapy for two 3-month sessions separated by a 1-month wash-out, with placebo recipients switched to Dibifree in the second session. Primary endpoints included fasting and postprandial glucose, HbA1c, and body weight. Mechanistic studies involved transcriptomic profiling of treated cell lines, pathway enrichment analyses, and in vitro/in vivo assays on incretin activity, glycation, adipogenesis, and immune modulation. Dibifree as an add-on therapy significantly reduced HbA1c, fasting, and postprandial glucose compared with placebo, with sustained effects after wash-out and re-challenge. Body fat percentage also decreased. Transcriptomic analysis revealed reversal of diabetic gene signatures and enrichment of cAMP/GLP-1, insulin secretion, AGE–RAGE, and IL-10 pathways. Functional assays demonstrated multiple bioactivities, including enhanced GLP-1 secretion, inhibition of DPP-4 and α-glucosidase, and improved glucose tolerance in T2D mice, as well as reduced AGE formation, suppressed adipogenesis, and promotion of M2 macrophage polarization. Dibifree, as a functional food intervention, improved glycemic control and reduced adiposity in T2D patients, with evidence supporting multi-target mechanisms relevant to metabolic and immune regulation.
{"title":"Dibifree, a dietary phytomix, improves glycemic control and adiposity via modulation of the gut–pancreas–adipose–immune axis in type 2 diabetes","authors":"Tzu-Yi Huang , Niann-Tzyy Dai , Hsiu-Jung Liao , Ly Hien Doan , Tai-Shan Cheng , Wen-Yu Hsieh , I-Hsuan Lin , Yu-Tang Huang , Chia-Ching Liaw , Hsiao-Sheng Liu , Wei-Ming Cheng , Chun-Li Su , Ching-Wei Yang , Jin-Mei Lai , Mei-Nan Tuan , Hui-Kang Liu , Chi-Ying F. Huang","doi":"10.1016/j.foodres.2025.117820","DOIUrl":"10.1016/j.foodres.2025.117820","url":null,"abstract":"<div><div>Recognizing the potential of integrating dietary and therapeutic strategies for type 2 diabetes management, Dibifree was developed as a dietary phytomix formulated with food-derived anti-diabetic bioactivities. This study aimed to evaluate the add-on efficacy of Dibifree in T2D patients and to elucidate its mechanistic basis via integrated bioinformatics and functional assays. In a 7-month randomized, double-blind, placebo-controlled crossover trial, 40 adults with T2D received Dibifree (15 g/day) or placebo as add-on therapy for two 3-month sessions separated by a 1-month wash-out, with placebo recipients switched to Dibifree in the second session. Primary endpoints included fasting and postprandial glucose, HbA1c, and body weight. Mechanistic studies involved transcriptomic profiling of treated cell lines, pathway enrichment analyses, and <em>in vitro</em><em>/</em><em>in vivo</em> assays on incretin activity, glycation, adipogenesis, and immune modulation. Dibifree as an add-on therapy significantly reduced HbA1c, fasting, and postprandial glucose compared with placebo, with sustained effects after wash-out and re-challenge. Body fat percentage also decreased. Transcriptomic analysis revealed reversal of diabetic gene signatures and enrichment of cAMP/GLP-1, insulin secretion, AGE–RAGE, and IL-10 pathways. Functional assays demonstrated multiple bioactivities, including enhanced GLP-1 secretion, inhibition of DPP-4 and α-glucosidase, and improved glucose tolerance in T2D mice, as well as reduced AGE formation, suppressed adipogenesis, and promotion of M2 macrophage polarization. Dibifree, as a functional food intervention, improved glycemic control and reduced adiposity in T2D patients, with evidence supporting multi-target mechanisms relevant to metabolic and immune regulation.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"223 ","pages":"Article 117820"},"PeriodicalIF":8.0,"publicationDate":"2025-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145577917","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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