Food Research International最新文献_第2页

Combined traditional Chinese medicine and probiotics (TCMP) alleviates lipid accumulation and improves metabolism in high-fat diet mice via the microbiota-gut-liver axis

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-02-27 DOI: 10.1016/j.foodres.2025.116064

Xiayu Liu , Boyuan Guan , Ziyi Hu , Xiaoyan Hu , Shuaixing Liu , Ke Yang , Liping Zhou , Longli Yu , Jinyan Yang , Shiguo Chen , Qihe Chen , Donghong Liu , Guanchen Liu , Haibo Pan

Lipid accumulation and metabolic disorders caused by a high-fat diet (HFD) pose significant threats to human health, and place a substantial burden on individuals and society. In this study, a novel combination comprising three traditional Chinese herbs (lotus leaf, hawthorn, and leaf of Chinese holly) and a probiotic (Bifidobacterium lactis BPL-1) (TCMP) was prepared. Then, its effects on growth performance, fat accumulation, hepatic function and gut microbiota in mice fed a high-fat diet were investigated. According to the results, TCMP significantly reduced adipose tissue fat accumulation, improved hepatic lipid metabolism, and ameliorated glucose homeostasis in HFD-fed mice. Notably, TCMP not only improved the abundance and diversity of gut microbiota and increased the content of beneficial intestinal bacteria related to lipid metabolism (especially Bifidobacterium animalis), but also increased the production of short-chain fatty acids, including2-methylbutyrate, isovaleric acid and isobutyric acid. Additionally, multi-omics (transcriptome and metabolome) analysis revealed that TCMP significantly inhibited the expression of genes involved in the lipid biosynthesis process and modulated the purine and glycerophospholipid metabolism caused by a high-fat diet, thereby achieving the purpose of reducing fat accumulation and regulating lipid metabolism. Taken together, our finding demonstrates the potential of TCMP as a promising therapeutic candidate for combatting obesity and lipid metabolism disorders induced by a high-fat diet.

{"title":"Combined traditional Chinese medicine and probiotics (TCMP) alleviates lipid accumulation and improves metabolism in high-fat diet mice via the microbiota-gut-liver axis","authors":"Xiayu Liu , Boyuan Guan , Ziyi Hu , Xiaoyan Hu , Shuaixing Liu , Ke Yang , Liping Zhou , Longli Yu , Jinyan Yang , Shiguo Chen , Qihe Chen , Donghong Liu , Guanchen Liu , Haibo Pan","doi":"10.1016/j.foodres.2025.116064","DOIUrl":"10.1016/j.foodres.2025.116064","url":null,"abstract":"<div><div>Lipid accumulation and metabolic disorders caused by a high-fat diet (HFD) pose significant threats to human health, and place a substantial burden on individuals and society. In this study, a novel combination comprising three traditional Chinese herbs (lotus leaf, hawthorn, and leaf of Chinese holly) and a probiotic (<em>Bifidobacterium lactis</em> BPL-1) (TCMP) was prepared. Then, its effects on growth performance, fat accumulation, hepatic function and gut microbiota in mice fed a high-fat diet were investigated. According to the results, TCMP significantly reduced adipose tissue fat accumulation, improved hepatic lipid metabolism, and ameliorated glucose homeostasis in HFD-fed mice. Notably, TCMP not only improved the abundance and diversity of gut microbiota and increased the content of beneficial intestinal bacteria related to lipid metabolism (especially <em>Bifidobacterium animalis</em>), but also increased the production of short-chain fatty acids, including2-methylbutyrate, isovaleric acid and isobutyric acid. Additionally, multi-omics (transcriptome and metabolome) analysis revealed that TCMP significantly inhibited the expression of genes involved in the lipid biosynthesis process and modulated the purine and glycerophospholipid metabolism caused by a high-fat diet, thereby achieving the purpose of reducing fat accumulation and regulating lipid metabolism. Taken together, our finding demonstrates the potential of TCMP as a promising therapeutic candidate for combatting obesity and lipid metabolism disorders induced by a high-fat diet.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"207 ","pages":"Article 116064"},"PeriodicalIF":7.0,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143520162","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}

引用次数: 0

Blueberry leaves as a promising sustainable source of polyphenols: Chemical composition, functional activities and future application perspectives

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-02-27 DOI: 10.1016/j.foodres.2025.116110

Jiaxin Wang , Jinlong Tian , Dongnan Li , Ningxuan Gao , Jinling Deng , Xuefeng Yang , Liang Wang , Ying He , Bin Li , Li Wang

Blueberry leaves are a byproduct of blueberry cultivation, often overlooked despite their potential value. As global consumption of blueberries continues to rise, the area under cultivation expands, leading to an increased production of blueberry leaves. Blueberry leaves are a rich source of polyphenols, and in recent years, extensive research has been conducted on the composition and biological functions of these compounds. However, studies on blueberry leaves are often fragmented and lack a comprehensive overview of their potential applications. This review outlines the biosynthetic pathways of polyphenols in plants and compares the variations in polyphenol content and composition in blueberry leaves, influenced by factors such as cultivars, harvesting seasons, and extraction methods. Current research indicates that the primary constituents of blueberry leaf polyphenols (BLPs) are caffeoyl quinic acids, flavonols, and flavan-3-ols. These active compounds endow blueberry leaves with a range of functional properties, including antioxidant, anti-inflammatory, antibacterial, antiviral, antitumor, and metabolic syndrome-modulating effects. As a cost-effective and potentially beneficial by-product of agricultural production, blueberry leaves represent a promising area for further development. Therefore, this review discusses the opportunities and challenges associated with the applications of blueberry leaves, offering insights into their future processing, utilization, and potential for sustainable development.

{"title":"Blueberry leaves as a promising sustainable source of polyphenols: Chemical composition, functional activities and future application perspectives","authors":"Jiaxin Wang , Jinlong Tian , Dongnan Li , Ningxuan Gao , Jinling Deng , Xuefeng Yang , Liang Wang , Ying He , Bin Li , Li Wang","doi":"10.1016/j.foodres.2025.116110","DOIUrl":"10.1016/j.foodres.2025.116110","url":null,"abstract":"<div><div>Blueberry leaves are a byproduct of blueberry cultivation, often overlooked despite their potential value. As global consumption of blueberries continues to rise, the area under cultivation expands, leading to an increased production of blueberry leaves. Blueberry leaves are a rich source of polyphenols, and in recent years, extensive research has been conducted on the composition and biological functions of these compounds. However, studies on blueberry leaves are often fragmented and lack a comprehensive overview of their potential applications. This review outlines the biosynthetic pathways of polyphenols in plants and compares the variations in polyphenol content and composition in blueberry leaves, influenced by factors such as cultivars, harvesting seasons, and extraction methods. Current research indicates that the primary constituents of blueberry leaf polyphenols (BLPs) are caffeoyl quinic acids, flavonols, and flavan-3-ols. These active compounds endow blueberry leaves with a range of functional properties, including antioxidant, anti-inflammatory, antibacterial, antiviral, antitumor, and metabolic syndrome-modulating effects. As a cost-effective and potentially beneficial by-product of agricultural production, blueberry leaves represent a promising area for further development. Therefore, this review discusses the opportunities and challenges associated with the applications of blueberry leaves, offering insights into their future processing, utilization, and potential for sustainable development.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"207 ","pages":"Article 116110"},"PeriodicalIF":7.0,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143551577","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}

引用次数: 0

Influence of processing points on the flavor of meat balls braised with brown sauce

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-02-27 DOI: 10.1016/j.foodres.2025.116046

Xia Qu , Haonan Shi , Chao Chen , Jie Sun , Zixin Deng , Min Li , Zhenyu Wang , Dequan Zhang , Chunjiang Zhang

In this study, electronic nose, electronic tongue and solid-phase microextraction coupled with gas chromatography-olfactometry-mass spectrometry (SPME-GC-O-MS) were used to investigate the volatile flavor characteristics and the changing pattern of meat balls braised with brown sauce in prepared dishes during processing. A total of 13 volatile compounds were detected by combining the results of the OAVs and GC-O analyses using both methods. The detected volatile compounds were benzaldehyde, nonanal, (E)-2-octenal, citral, 6-methyl-5-hepten-2-one, 1-octen-3-ol, eucalyptol, linalool, ethyl acetate, eugenol, d-limonene, anethole, and estragole. Among them, 6-methyl-5-hepten-2-one showed importance in both GC-O and OAVs analyses and was the only significant volatile compounds in the processing of meat balls braised with brown sauce. The differences between the samples mainly stemmed from the different processing stages. Nonetheless, samples S5 and S6, which had similar volatile compounds, indicated that the difference between freezing and packaging resulted in a decrease in the quality of meat balls braised with brown sauce. Hence, the study could offer a theoretical foundation and technological assistance for enhancing the quality and flavor of mass-produced braised pork ball products.

{"title":"Influence of processing points on the flavor of meat balls braised with brown sauce","authors":"Xia Qu , Haonan Shi , Chao Chen , Jie Sun , Zixin Deng , Min Li , Zhenyu Wang , Dequan Zhang , Chunjiang Zhang","doi":"10.1016/j.foodres.2025.116046","DOIUrl":"10.1016/j.foodres.2025.116046","url":null,"abstract":"<div><div>In this study, electronic nose, electronic tongue and solid-phase microextraction coupled with gas chromatography-olfactometry-mass spectrometry (SPME-GC-O-MS) were used to investigate the volatile flavor characteristics and the changing pattern of meat balls braised with brown sauce in prepared dishes during processing. A total of 13 volatile compounds were detected by combining the results of the OAVs and GC-O analyses using both methods. The detected volatile compounds were benzaldehyde, nonanal, (E)-2-octenal, citral, 6-methyl-5-hepten-2-one, 1-octen-3-ol, eucalyptol, linalool, ethyl acetate, eugenol, <span>d</span>-limonene, anethole, and estragole. Among them, 6-methyl-5-hepten-2-one showed importance in both GC-O and OAVs analyses and was the only significant volatile compounds in the processing of meat balls braised with brown sauce. The differences between the samples mainly stemmed from the different processing stages. Nonetheless, samples S5 and S6, which had similar volatile compounds, indicated that the difference between freezing and packaging resulted in a decrease in the quality of meat balls braised with brown sauce. Hence, the study could offer a theoretical foundation and technological assistance for enhancing the quality and flavor of mass-produced braised pork ball products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"207 ","pages":"Article 116046"},"PeriodicalIF":7.0,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143551579","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}

引用次数: 0

Clam peptides: Preparation, flavor properties, health benefits, and safety risks

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-02-27 DOI: 10.1016/j.foodres.2025.116113

Xianliang Luo , Rongbo Pan , Liping Xu , Yafeng Zheng , Baodong Zheng

Bioactive peptides derived from food proteins have attracted attention for their potential roles in functional foods and pharmaceuticals. Clams, renowned for their protein content and essential amino acids critical to human health, represent a promising source for bioactive peptide production. Recent studies have extensively explored the preparation methods, flavor profiles, and health benefits of clam peptides (CPs). However, there is still a lack of a comprehensive review on the current status of CPs development. This review revealed that enzymatic hydrolysis is the predominant methods for CPs production, which is a potential resource for discovering umami peptides. CPs exhibit diverse bioactivities, including antioxidative, antibacterial, ACE inhibitory, immunomodulatory, and anticancer activities. However, the potential presence of heavy metals, pathogenic bacteria, and allergens in raw materials underscores the need for stringent safety evaluations. In the future, production technology, in vivo fate, health efficacy mechanisms and safety will be interesting directions for CPs research.

{"title":"Clam peptides: Preparation, flavor properties, health benefits, and safety risks","authors":"Xianliang Luo , Rongbo Pan , Liping Xu , Yafeng Zheng , Baodong Zheng","doi":"10.1016/j.foodres.2025.116113","DOIUrl":"10.1016/j.foodres.2025.116113","url":null,"abstract":"<div><div>Bioactive peptides derived from food proteins have attracted attention for their potential roles in functional foods and pharmaceuticals. Clams, renowned for their protein content and essential amino acids critical to human health, represent a promising source for bioactive peptide production. Recent studies have extensively explored the preparation methods, flavor profiles, and health benefits of clam peptides (CPs). However, there is still a lack of a comprehensive review on the current status of CPs development. This review revealed that enzymatic hydrolysis is the predominant methods for CPs production, which is a potential resource for discovering umami peptides. CPs exhibit diverse bioactivities, including antioxidative, antibacterial, ACE inhibitory, immunomodulatory, and anticancer activities. However, the potential presence of heavy metals, pathogenic bacteria, and allergens in raw materials underscores the need for stringent safety evaluations. In the future, production technology, <em>in vivo</em> fate, health efficacy mechanisms and safety will be interesting directions for CPs research.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"207 ","pages":"Article 116113"},"PeriodicalIF":7.0,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143519063","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}

引用次数: 0

Immersive virtual contexts, engagement, and emotions: How do these factors influence sensory acceptance?

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-02-27 DOI: 10.1016/j.foodres.2025.116106

Fernanda Nascimento da Silva , Luis Antonio Minim , Tarcísio Lima Filho , Ana Alice da Silva Xavier Costa , Márcia Cristina Teixeira Ribeiro Vidigal , Valéria Paula Rodrigues Minim

Although virtual reality (VR) holds great potential in sensory research, further investigations are needed to assess the impact of immersion on consumer evaluations. Previous studies have limitations, such as a small number of evaluators, inconsistent graphical quality of virtual environments, lack of comparisons with traditional laboratory settings, and insufficient data on consumer engagement during virtual assessments. To address these gaps, this study evaluated consumer engagement using a presence scale, along with acceptance and emotions evoked during the consumption of an industrial beer (American Lager). One hundred consumers assessed the beverage's acceptance and emotional response in four scenarios: three immersive virtual contexts (abstract, village, and sea) and a traditional sensory booth, used as a control for acceptance ratings. The results showed that consumption context significantly influenced the beer's acceptance. Although the beer was well accepted in all contexts, the sensory booth scored the lowest. More immersive and realistic virtual contexts evoked more positive emotions and were linked to higher beer acceptance. Additionally, machine learning models revealed that emotional responses were crucial to acceptance and influenced by the consumption context. The immersive virtual environments enabled controlled and efficient study of contextual influence. This study provides new insights into the use of VR in sensory and consumer science, highlighting its potential for industries to evaluate product acceptance in different contexts, aiding in product development and marketing strategies.

{"title":"Immersive virtual contexts, engagement, and emotions: How do these factors influence sensory acceptance?","authors":"Fernanda Nascimento da Silva , Luis Antonio Minim , Tarcísio Lima Filho , Ana Alice da Silva Xavier Costa , Márcia Cristina Teixeira Ribeiro Vidigal , Valéria Paula Rodrigues Minim","doi":"10.1016/j.foodres.2025.116106","DOIUrl":"10.1016/j.foodres.2025.116106","url":null,"abstract":"<div><div>Although virtual reality (VR) holds great potential in sensory research, further investigations are needed to assess the impact of immersion on consumer evaluations. Previous studies have limitations, such as a small number of evaluators, inconsistent graphical quality of virtual environments, lack of comparisons with traditional laboratory settings, and insufficient data on consumer engagement during virtual assessments. To address these gaps, this study evaluated consumer engagement using a presence scale, along with acceptance and emotions evoked during the consumption of an industrial beer (American Lager). One hundred consumers assessed the beverage's acceptance and emotional response in four scenarios: three immersive virtual contexts (abstract, village, and sea) and a traditional sensory booth, used as a control for acceptance ratings. The results showed that consumption context significantly influenced the beer's acceptance. Although the beer was well accepted in all contexts, the sensory booth scored the lowest. More immersive and realistic virtual contexts evoked more positive emotions and were linked to higher beer acceptance. Additionally, machine learning models revealed that emotional responses were crucial to acceptance and influenced by the consumption context. The immersive virtual environments enabled controlled and efficient study of contextual influence. This study provides new insights into the use of VR in sensory and consumer science, highlighting its potential for industries to evaluate product acceptance in different contexts, aiding in product development and marketing strategies.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"207 ","pages":"Article 116106"},"PeriodicalIF":7.0,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143528760","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}

引用次数: 0

Exploring the mechanism of fatty acids to improve 3D printing precision of cassava starch gel

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-02-27 DOI: 10.1016/j.foodres.2025.116074

Shengyang Ji , Minghao Xu , Ye Li , Yucheng Zou , Zhenjiang Zhou , Xi Zhao , Jianfu Shen , Baiyi Lu

Understanding the printability and underlying mechanisms of starch food systems is crucial for the industrial application of 3D food printing. This work investigated the effect of fatty acids with various degrees of unsaturation and chain lengths on the three-dimensional (3D) food printing precision of cassava starch (CS) gel and its mechanism. Results showed that fatty acids with shorter chain lengths and higher unsaturation levels improved printing precision. These modifications increased the average molecular size (R_h) and crystallinity of starch, with shorter fatty acid chains reducing the percentage of amylopectin chains for 6 < X ≤ 12, while higher unsaturation levels increased the proportion of amylose chains for 100 < X ≤ 1000. These changes in starch multi-scale structure contributed to a decline in the T₂₃ of the printing ink, which in turn resulted in an increase in elastic modulus (G′) of the gel system, thus eventually enhancing the self-supporting properties and improving the printing precision of the 3D printed product. This research presents valuable insights into the use of lipids in 3D printing of starchy foods.

{"title":"Exploring the mechanism of fatty acids to improve 3D printing precision of cassava starch gel","authors":"Shengyang Ji , Minghao Xu , Ye Li , Yucheng Zou , Zhenjiang Zhou , Xi Zhao , Jianfu Shen , Baiyi Lu","doi":"10.1016/j.foodres.2025.116074","DOIUrl":"10.1016/j.foodres.2025.116074","url":null,"abstract":"<div><div>Understanding the printability and underlying mechanisms of starch food systems is crucial for the industrial application of 3D food printing. This work investigated the effect of fatty acids with various degrees of unsaturation and chain lengths on the three-dimensional (3D) food printing precision of cassava starch (CS) gel and its mechanism. Results showed that fatty acids with shorter chain lengths and higher unsaturation levels improved printing precision. These modifications increased the average molecular size (<sup><img></sup><em>R</em><sub>h</sub>) and crystallinity of starch, with shorter fatty acid chains reducing the percentage of amylopectin chains for 6 < X ≤ 12, while higher unsaturation levels increased the proportion of amylose chains for 100 < X ≤ 1000. These changes in starch multi-scale structure contributed to a decline in the T<sub>23</sub> of the printing ink, which in turn resulted in an increase in elastic modulus (G′) of the gel system, thus eventually enhancing the self-supporting properties and improving the printing precision of the 3D printed product. This research presents valuable insights into the use of lipids in 3D printing of starchy foods.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"207 ","pages":"Article 116074"},"PeriodicalIF":7.0,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143551682","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}

引用次数: 0

The characterization of fucoidan‑sodium caseinate electrostatic complexes with application for pH-triggered release: Microstructure and digestive behavior

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-02-27 DOI: 10.1016/j.foodres.2025.116076

Tao Zhang , Ruowei Huang , Xiaoqi Xu , Yaoguang Chang , Changhu Xue

This study was aimed at enhancing the stability of the medium internal phase emulsion by modulating the electrostatic interaction between fucoidan (FUC) and sodium caseinate (NaCS). Firstly, the macro and microstructure of FUC-NaCS electrostatic complexes with the mass ratio of ranged from 0.01: 2 to 4: 2 were examined at pH 3.0. As the concentration of FUC increased, the complexes transformed a soluble state to phase separation and then returned to the homogeneous state, with the turbidity and particle size initially increasing and then decreasing. The zeta potential of the complexes gradually declined, and the zero-point was corresponding to the phase separation region where the ratio of FUC-NaCS was around 0.75: 2. The microstructure by TEM and SEM demonstrated that the NaCS particles were bonded to the FUC cross-linking chain network via electrostatic interaction to form self-assembling complexes. Subsequently, the simulated digestion results suggested that the FUC-NaCS complexes could delay the hydrolysis of NaCS and displayed greater stability in gastric environments. Based on the above results, the FUC-NaCS complexes were utilized to emulsify and stabilize medium chain triglycerides (MCT). The droplets of the FUC-NaCS emulsion at 4: 2 was more dispersed with a smaller diameter, and also exhibited superior stability during stomach digestion and concurrently high digestibility during intestinal digestion, making FUC-NaCS complexes a potential choice for pH-triggered release of emulsions, especially in gastrointestinal environment.

{"title":"The characterization of fucoidan‑sodium caseinate electrostatic complexes with application for pH-triggered release: Microstructure and digestive behavior","authors":"Tao Zhang , Ruowei Huang , Xiaoqi Xu , Yaoguang Chang , Changhu Xue","doi":"10.1016/j.foodres.2025.116076","DOIUrl":"10.1016/j.foodres.2025.116076","url":null,"abstract":"<div><div>This study was aimed at enhancing the stability of the medium internal phase emulsion by modulating the electrostatic interaction between fucoidan (FUC) and sodium caseinate (NaCS). Firstly, the macro and microstructure of FUC-NaCS electrostatic complexes with the mass ratio of ranged from 0.01: 2 to 4: 2 were examined at pH 3.0. As the concentration of FUC increased, the complexes transformed a soluble state to phase separation and then returned to the homogeneous state, with the turbidity and particle size initially increasing and then decreasing. The zeta potential of the complexes gradually declined, and the zero-point was corresponding to the phase separation region where the ratio of FUC-NaCS was around 0.75: 2. The microstructure by TEM and SEM demonstrated that the NaCS particles were bonded to the FUC cross-linking chain network via electrostatic interaction to form self-assembling complexes. Subsequently, the simulated digestion results suggested that the FUC-NaCS complexes could delay the hydrolysis of NaCS and displayed greater stability in gastric environments. Based on the above results, the FUC-NaCS complexes were utilized to emulsify and stabilize medium chain triglycerides (MCT). The droplets of the FUC-NaCS emulsion at 4: 2 was more dispersed with a smaller diameter, and also exhibited superior stability during stomach digestion and concurrently high digestibility during intestinal digestion, making FUC-NaCS complexes a potential choice for pH-triggered release of emulsions, especially in gastrointestinal environment.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"207 ","pages":"Article 116076"},"PeriodicalIF":7.0,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143520168","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}

引用次数: 0

Characterization of quorum quenching enzyme AiiA and its potential role in strawberry preservation

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-02-27 DOI: 10.1016/j.foodres.2025.116059

Ziwei Liang , Xi Deng , Kaiyu Guo , Xiaoyu Yin , Chengyi Zhang , Yao Yang , Pingkang Xv , Lei Liu , Yu Rao

Microbial spoilage in nutrient-rich strawberries has led to significant food waste and economic loss in the food industry. The quorum-quenching enzyme AiiA is believed to disrupt communication between cells by inactivating AHLs-based quorum sensing signals. Chitosan, a biopolymer derived from chitin, is widely used as a coating film to inhibit bacterial growth and prolong food shelf life. The present study aims to investigate the individual and combined effects of AiiA and chitosan on the preservation of strawberries. AiiA was synthesized in vitro and the reaction conditions for the degradation of AHLs signals were optimized at temperatures ranging from 20 to 60 °C and a pH of 8.0. The present study provides evidence that AiiA effectively inhibited the processes of biofilm development, production of exopolysaccharides, and extracellular protease activity in Enterobacter sp. and Pseudomonas aeruginosa (P. aeruginosa). Utilizing the bioprotective characteristics of AiiA, we implemented it in the preservation of strawberries. Our experiments show that AiiA, when used alone, improved the brightness, redness, and hardness of strawberries infected by Enterobacter sp. When combined with chitosan, AiiA had a notably beneficial effect on the sensory quality, color, hardness, and soluble solids content of strawberries that were infected with Enterobacter sp. and P. aeruginosa. Both AiiA alone and AiiA combined with chitosan treatment effectively reduced bacterial and fungal counts in strawberries infected by P. aeruginosa and inhibited bacterial growth in those strawberries infected by Enterobacter sp. Our study provides evidence that AiiA, either alone or in combination with chitosan shows potential application in preserving agricultural products.

{"title":"Characterization of quorum quenching enzyme AiiA and its potential role in strawberry preservation","authors":"Ziwei Liang , Xi Deng , Kaiyu Guo , Xiaoyu Yin , Chengyi Zhang , Yao Yang , Pingkang Xv , Lei Liu , Yu Rao","doi":"10.1016/j.foodres.2025.116059","DOIUrl":"10.1016/j.foodres.2025.116059","url":null,"abstract":"<div><div>Microbial spoilage in nutrient-rich strawberries has led to significant food waste and economic loss in the food industry. The quorum-quenching enzyme AiiA is believed to disrupt communication between cells by inactivating AHLs-based quorum sensing signals. Chitosan, a biopolymer derived from chitin, is widely used as a coating film to inhibit bacterial growth and prolong food shelf life. The present study aims to investigate the individual and combined effects of AiiA and chitosan on the preservation of strawberries. AiiA was synthesized in vitro and the reaction conditions for the degradation of AHLs signals were optimized at temperatures ranging from 20 to 60 °C and a pH of 8.0. The present study provides evidence that AiiA effectively inhibited the processes of biofilm development, production of exopolysaccharides, and extracellular protease activity in <em>Enterobacter</em> sp. and <em>Pseudomonas aeruginosa</em> (<em>P. aeruginosa</em>)<em>.</em> Utilizing the bioprotective characteristics of AiiA, we implemented it in the preservation of strawberries. Our experiments show that AiiA, when used alone, improved the brightness, redness, and hardness of strawberries infected by <em>Enterobacter</em> sp. When combined with chitosan, AiiA had a notably beneficial effect on the sensory quality, color, hardness, and soluble solids content of strawberries that were infected with <em>Enterobacter</em> sp. and <em>P. aeruginosa</em>. Both AiiA alone and AiiA combined with chitosan treatment effectively reduced bacterial and fungal counts in strawberries infected by <em>P. aeruginosa</em> and inhibited bacterial growth in those strawberries infected by <em>Enterobacter</em> sp. Our study provides evidence that AiiA, either alone or in combination with chitosan shows potential application in preserving agricultural products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"207 ","pages":"Article 116059"},"PeriodicalIF":7.0,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143551576","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}

引用次数: 0

Facile synthesis of 2-MCE capped silver shell optimized core-shell nanosensor for simultaneous detection of insecticide residues in fruit samples

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-02-27 DOI: 10.1016/j.foodres.2025.116107

Nisar Hussain , Yuzhu Li , Ning Li , Abid Hussain , Manzoor Hussain , Mengke Su , Honglin Liu

Surface-enhanced Raman scattering (SERS) is an emerging swift and nondestructive detecting method, offering a unique structural signature of analytes down to ultrasensitive levels. Herein, we present a novel SERS-based core-shell nanostructure with optimized silver shell thicknesses, capped with 2-mercaptoethylamine (2-MCE), to simultaneously detect multiple agrochemical residues in fruit samples. Compared to unmodified Au@AgNPs, the modified Au@Ag@2-MCENPs integrated with SERS exhibited improved sensitivity and stability, exhibiting a strong relationship between the SERS intensities and pesticide concentrations in the fruit samples, with LODs of 0.006 and 0.008 ppm for thiacloprid and 0.007 and 0.009 ppm for oxamyl in pear and apple fruit samples, respectively. Moreover, the method showed satisfactory recoveries ranging from 80 % to 106.5 % for thiacloprid and 81.8 % to 110.2 % for oxamyl in both fruit samples. Furthermore, this method presented rapid and simultaneous detection capabilities, significantly reducing analysis time compared to traditional methods, making it suitable for detecting other toxic chemical residues in agricultural products.

{"title":"Facile synthesis of 2-MCE capped silver shell optimized core-shell nanosensor for simultaneous detection of insecticide residues in fruit samples","authors":"Nisar Hussain , Yuzhu Li , Ning Li , Abid Hussain , Manzoor Hussain , Mengke Su , Honglin Liu","doi":"10.1016/j.foodres.2025.116107","DOIUrl":"10.1016/j.foodres.2025.116107","url":null,"abstract":"<div><div>Surface-enhanced Raman scattering (SERS) is an emerging swift and nondestructive detecting method, offering a unique structural signature of analytes down to ultrasensitive levels. Herein, we present a novel SERS-based core-shell nanostructure with optimized silver shell thicknesses, capped with 2-mercaptoethylamine (2-MCE), to simultaneously detect multiple agrochemical residues in fruit samples. Compared to unmodified Au@AgNPs, the modified Au@Ag@2-MCENPs integrated with SERS exhibited improved sensitivity and stability, exhibiting a strong relationship between the SERS intensities and pesticide concentrations in the fruit samples, with LODs of 0.006 and 0.008 ppm for thiacloprid and 0.007 and 0.009 ppm for oxamyl in pear and apple fruit samples, respectively. Moreover, the method showed satisfactory recoveries ranging from 80 % to 106.5 % for thiacloprid and 81.8 % to 110.2 % for oxamyl in both fruit samples. Furthermore, this method presented rapid and simultaneous detection capabilities, significantly reducing analysis time compared to traditional methods, making it suitable for detecting other toxic chemical residues in agricultural products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"207 ","pages":"Article 116107"},"PeriodicalIF":7.0,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143551684","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}

引用次数: 0

Eco-friendly production, separation and purification of D-tagatose and D-allulose from whey powder via one-pot whole-cells biotransformation, yeast fermentation and chromatography

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-02-27 DOI: 10.1016/j.foodres.2025.116109

Xin Wen , Huibin Lin , Guangwen Liu , Yuhang Ning , Xixian Xu , Hongtao Hu , Yilin Ren , Can Li , Chengjia Zhang , Nannan Dong , Xin Song , Jianqun Lin , Jianqiang Lin

Whey powder (WP), a dairy by-product with high biochemical oxygen demand (BOD) and chemical oxygen demand (COD), presents challenges due to its high production, low-value utilization, and environmental pollution. Based on the idea of turning waste into treasure, high-value use of WP was studied. Firstly, an engineered Bacillus subtilis co-expressing β-galactosidase (β-Gal) and L-arabinose isomerase (LAI) was constructed, which ultimately yielded 77.5 g/L D-tagatose from 500 g/L lactose. Subsequently, an engineered Escherichia coli co-expressing glucose isomerase (GI) and D-allulose 3-epimerase (DAE) was used together with above recombinant B. subtilis in a one-pot whole-cell biotransformation, and 29.11 g/L D-tagatose and 11.45 g/L D-allulose were derived from 200 g/L WP (equating to 140 g/L lactose) with yield of 0.29 g rare sugars/g lactose. In addition, the d-glucose, d-fructose and D-galactose in the reaction solution were removed by Saccharomyces cerevisiae S288C fermentation, and finally chromatography was used in separation of D-tagatose and D-allulose to obtain the purified products with 97.5 % and 95.0 % purities, respectively. This study showcases the eco-friendly production of D-tagatose and D-allulose from WP, with their separation and purification via yeast fermentation and chromatography successfully carried out for the first time.

{"title":"Eco-friendly production, separation and purification of D-tagatose and D-allulose from whey powder via one-pot whole-cells biotransformation, yeast fermentation and chromatography","authors":"Xin Wen , Huibin Lin , Guangwen Liu , Yuhang Ning , Xixian Xu , Hongtao Hu , Yilin Ren , Can Li , Chengjia Zhang , Nannan Dong , Xin Song , Jianqun Lin , Jianqiang Lin","doi":"10.1016/j.foodres.2025.116109","DOIUrl":"10.1016/j.foodres.2025.116109","url":null,"abstract":"<div><div>Whey powder (WP), a dairy by-product with high biochemical oxygen demand (BOD) and chemical oxygen demand (COD), presents challenges due to its high production, low-value utilization, and environmental pollution. Based on the idea of turning waste into treasure, high-value use of WP was studied. Firstly, an engineered <em>Bacillus subtilis</em> co-expressing β-galactosidase (β-Gal) and L-arabinose isomerase (LAI) was constructed, which ultimately yielded 77.5 g/L D-tagatose from 500 g/L lactose. Subsequently, an engineered <em>Escherichia coli</em> co-expressing glucose isomerase (GI) and D-allulose 3-epimerase (DAE) was used together with above recombinant <em>B. subtilis</em> in a one-pot whole-cell biotransformation, and 29.11 g/L D-tagatose and 11.45 g/L D-allulose were derived from 200 g/L WP (equating to 140 g/L lactose) with yield of 0.29 g rare sugars/g lactose. In addition, the <span>d</span>-glucose, <span>d</span>-fructose and D-galactose in the reaction solution were removed by <em>Saccharomyces cerevisiae</em> S288C fermentation, and finally chromatography was used in separation of D-tagatose and D-allulose to obtain the purified products with 97.5 % and 95.0 % purities, respectively. This study showcases the eco-friendly production of D-tagatose and D-allulose from WP, with their separation and purification via yeast fermentation and chromatography successfully carried out for the first time.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"207 ","pages":"Article 116109"},"PeriodicalIF":7.0,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143520232","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}

引用次数: 0