Pub Date : 2026-01-26DOI: 10.1016/j.foodres.2026.118507
Xiangqi Zhou , Qin Zhang , Yan Zhang , Tian Lan , Jing Wang , Xiaonan Sui
This research aimed to study the enhancement of the mannose/galactose (M/G) ratio of galactomannan (GM) on the rheological properties and structure of heat-induced gels of soy protein isolate (SPI) under neutral pH conditions. The rheological results showed that the addition of GMs reduced the initial gelation temperature (Tgel) of SPI gels by up to 30.59% (SPI-LBG). Multidimensional rheology revealed that gel properties of SPI gels were significantly enhanced, exhibiting a positive correlation with the M/G ratio of added GM. Based on scanning electron microscopy images, the incorporation of GM promotes the formation of a compact layered microstructure in SPI gels, thereby enhancing yield stress, thixotropy, and structural recovery capacity (LBG > TG > GG > FG). This work provides an analytical framework for protein-polysaccharide gels and a practical strategy for utilizing galactomannans to improve traditional heat-induced protein gel-based foods under neutral conditions.
{"title":"Influence of different galactomannans on the rheological properties and structure of soy protein gel","authors":"Xiangqi Zhou , Qin Zhang , Yan Zhang , Tian Lan , Jing Wang , Xiaonan Sui","doi":"10.1016/j.foodres.2026.118507","DOIUrl":"10.1016/j.foodres.2026.118507","url":null,"abstract":"<div><div>This research aimed to study the enhancement of the mannose/galactose (M/G) ratio of galactomannan (GM) on the rheological properties and structure of heat-induced gels of soy protein isolate (SPI) under neutral pH conditions. The rheological results showed that the addition of GMs reduced the initial gelation temperature (T<sub>gel</sub>) of SPI gels by up to 30.59% (SPI-LBG). Multidimensional rheology revealed that gel properties of SPI gels were significantly enhanced, exhibiting a positive correlation with the M/G ratio of added GM. Based on scanning electron microscopy images, the incorporation of GM promotes the formation of a compact layered microstructure in SPI gels, thereby enhancing yield stress, thixotropy, and structural recovery capacity (LBG > TG > GG > FG). This work provides an analytical framework for protein-polysaccharide gels and a practical strategy for utilizing galactomannans to improve traditional heat-induced protein gel-based foods under neutral conditions.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118507"},"PeriodicalIF":8.0,"publicationDate":"2026-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075649","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 : 2026-01-26DOI: 10.1016/j.foodres.2026.118504
Fei-Yue Chen , Li-Fen Zhang , Hong-Yan Pan , Xia Huang , Pei Yi , Zhi Jin , Peng-Hui Zhu , Jin Tan
Chinese five-spice powder is a cornerstone of Chinese cuisine, yet its commercial formulations frequently deviate from traditional recipes, leading to quality-fraud issues that necessitate rapid, non-destructive control methods. This study pioneers the application of front-face synchronous fluorescence spectroscopy (FFSFS) combined with partial least squares regression (PLSR) for simultaneous quantification of all five constituents: star anise, Sichuan pepper, fennel seed, cinnamon stick, and clove bud. One hundred lab-made calibration samples and twenty external validation samples were prepared across typical formulation ranges. FFSFS spectra (λex = 250–600 nm, Δλ = 30–200 nm) were acquired using front-face geometry to mitigate scattering effects. Variable importance in projection (VIP) scores identified 2188 key variables, with highest scores mapping to flavonoid emissions (λex = 450–600 nm, Δλ = 80–180 nm) and secondary clusters linked to protein tryptophan and phenylpropanoid markers. Principal component analysis (PCA) achieved clear species discrimination based on these fluorophore signatures. The mass fraction (wt%) of all five target constituents was simultaneously quantified by PLS2 which yielded component-specific accuracy: star anise and Sichuan pepper were predicted with high fidelity (R2p = 0.830 and 0.825; RPD = 2.1), while fennel seed, cinnamon, and clove showed moderate predictability due to matrix interference and weak fluorescence. VIP analysis elucidated the chemical origins of these performance differences, linking model robustness to fluorophore abundance and stability. This FFSFS-PLSR framework provides the first rapid, non-targeted fingerprinting method for five-spice powder quantification, offering a powerful quality control tool with clear pathways for enhanced performance.
{"title":"Front-face synchronous fluorescence spectroscopy coupled with PLSR for rapid quantitative analysis of Chinese five-spice powder composition","authors":"Fei-Yue Chen , Li-Fen Zhang , Hong-Yan Pan , Xia Huang , Pei Yi , Zhi Jin , Peng-Hui Zhu , Jin Tan","doi":"10.1016/j.foodres.2026.118504","DOIUrl":"10.1016/j.foodres.2026.118504","url":null,"abstract":"<div><div>Chinese five-spice powder is a cornerstone of Chinese cuisine, yet its commercial formulations frequently deviate from traditional recipes, leading to quality-fraud issues that necessitate rapid, non-destructive control methods. This study pioneers the application of front-face synchronous fluorescence spectroscopy (FFSFS) combined with partial least squares regression (PLSR) for simultaneous quantification of all five constituents: star anise, Sichuan pepper, fennel seed, cinnamon stick, and clove bud. One hundred lab-made calibration samples and twenty external validation samples were prepared across typical formulation ranges. FFSFS spectra (λ<sub>ex</sub> = 250–600 nm, Δλ = 30–200 nm) were acquired using front-face geometry to mitigate scattering effects. Variable importance in projection (VIP) scores identified 2188 key variables, with highest scores mapping to flavonoid emissions (λ<sub>ex</sub> = 450–600 nm, Δλ = 80–180 nm) and secondary clusters linked to protein tryptophan and phenylpropanoid markers. Principal component analysis (PCA) achieved clear species discrimination based on these fluorophore signatures. The mass fraction (wt%) of all five target constituents was simultaneously quantified by PLS2 which yielded component-specific accuracy: star anise and Sichuan pepper were predicted with high fidelity (<em>R</em><sup>2</sup><sub>p</sub> = 0.830 and 0.825; RPD = 2.1), while fennel seed, cinnamon, and clove showed moderate predictability due to matrix interference and weak fluorescence. VIP analysis elucidated the chemical origins of these performance differences, linking model robustness to fluorophore abundance and stability. This FFSFS-PLSR framework provides the first rapid, non-targeted fingerprinting method for five-spice powder quantification, offering a powerful quality control tool with clear pathways for enhanced performance.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118504"},"PeriodicalIF":8.0,"publicationDate":"2026-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075772","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 : 2026-01-26DOI: 10.1016/j.foodres.2026.118514
Cheng Wu , Xiuting Li , Bo Wan , Feng Hu , Jianfeng Hu , Hu Lu , Xi Chen , Weiwei Li , Diqiang Wang , Baoguo Sun
Sauce-aroma Baijiu, a traditional Chinese solid-state fermented liquor, owes its unique quality to the synergistic metabolism of core microbiota (bacteria, yeasts, molds) during stacking and cellar fermentation. However, previous studies have predominantly focused on high-temperature Daqu, leaving the core microbiota in fermented grains insufficiently characterized, particularly regarding their succession dynamics, functional attributes, and targeted regulatory approaches. Additionally, the complex interspecific interactions and environmental adaptation mechanisms of core microbiota remain unclear. This review systematically summarizes the identification, isolation approaches, and functional characterization of core microbial taxa (e.g., Bacillus spp., Lactobacillus spp., Saccharomyces spp., Pichia spp.) and their spatiotemporal distribution patterns. Core microbiota employ multi-level molecular strategies, including enhanced tricarboxylic acid (TCA) cycle activity, suppressed pentose phosphate pathway, and upregulated heat shock protein expression etc., to withstand thermal, acidic, and ethanol stresses. They drive enzyme production and flavor compound biosynthesis during multi-round fermentation, where intricate interspecific interactions and environmental forces collectively shape the unique chemical profile of sauce-aroma Baijiu. Furthermore, targeted regulatory strategies are proposed, with functional strain supplementation and synthetic consortia proven effective for improving base Baijiu quality. This study provides a theoretical and practical foundation for harnessing microbial resources, optimizing brewing processes, and promoting the standardization, digitization, and intelligent production of sauce-aroma Baijiu.
{"title":"Decoding the core microbiota during liquor fermentation of sauce-aroma baijiu: Advances in the characteristics of core microbial communities and their regulatory strategies","authors":"Cheng Wu , Xiuting Li , Bo Wan , Feng Hu , Jianfeng Hu , Hu Lu , Xi Chen , Weiwei Li , Diqiang Wang , Baoguo Sun","doi":"10.1016/j.foodres.2026.118514","DOIUrl":"10.1016/j.foodres.2026.118514","url":null,"abstract":"<div><div>Sauce-aroma <em>Baijiu</em>, a traditional Chinese solid-state fermented liquor, owes its unique quality to the synergistic metabolism of core microbiota (bacteria, yeasts, molds) during stacking and cellar fermentation. However, previous studies have predominantly focused on high-temperature <em>Daqu</em>, leaving the core microbiota in fermented grains insufficiently characterized, particularly regarding their succession dynamics, functional attributes, and targeted regulatory approaches. Additionally, the complex interspecific interactions and environmental adaptation mechanisms of core microbiota remain unclear. This review systematically summarizes the identification, isolation approaches, and functional characterization of core microbial taxa (e.g., <em>Bacillus</em> spp., <em>Lactobacillus</em> spp., <em>Saccharomyces</em> spp., <em>Pichia</em> spp.) and their spatiotemporal distribution patterns. Core microbiota employ multi-level molecular strategies, including enhanced tricarboxylic acid (TCA) cycle activity, suppressed pentose phosphate pathway, and upregulated heat shock protein expression etc., to withstand thermal, acidic, and ethanol stresses. They drive enzyme production and flavor compound biosynthesis during multi-round fermentation, where intricate interspecific interactions and environmental forces collectively shape the unique chemical profile of sauce-aroma <em>Baijiu</em>. Furthermore, targeted regulatory strategies are proposed, with functional strain supplementation and synthetic consortia proven effective for improving base <em>Baijiu</em> quality. This study provides a theoretical and practical foundation for harnessing microbial resources, optimizing brewing processes, and promoting the standardization, digitization, and intelligent production of sauce-aroma <em>Baijiu</em>.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118514"},"PeriodicalIF":8.0,"publicationDate":"2026-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075785","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 : 2026-01-26DOI: 10.1016/j.foodres.2026.118343
Jingkai Zhang , Hongru Chen , Tianning Zhang , Yunhan Zhang , Yiyan Liu , Dongjie Huang , Zongyu Zhang , Rili Hao , Ziang Guo , Jing Yang , Dapeng Li , Yang Jiang
Silk fibroin (SF), a biopolymer derived from Bombyx mori, offers excellent biocompatibility, biodegradability and mechanical tunability, making it ideal for applications such as food structure formation, controlled release and active ingredient encapsulation. However, native SF hydrogels exhibit slow gelation under physiological conditions, limiting practical use. Cold plasma (CP) treatment effectively enhanced the surface hydrophobicity and charge density of SF by inducing partial protein unfolding and promoting aggregation through oxidative cross-linking. This led to a conformational shift from α-helix to β-sheet, strengthening intermolecular interactions. Compared with SF, CSF-8 (treated with CP for 8 min) formed a more compact and stronger three-dimensional structure. This enhancement significantly improved its water retention capacity and gel strength. The water retention capacity increased by 25.3%. The compressive stress at 50% strain rose from 15.2 kPa to 39.2 kPa. The gel hardness increased from 12.5 N to 34 N. The gelation time of CSF-8 was reduced by 81.2%, indicating that prolonged exposure promoted faster hydrogel formation. This study highlights CP as a green, tailoring SF structure and gelation via non-chemical strategies provides promising avenues for hydrogel design in functional foods, including structure building, controlled release and active ingredient encapsulation.
{"title":"Insights into conformational and hydrogel performance of silk fibroin treated by cold plasma","authors":"Jingkai Zhang , Hongru Chen , Tianning Zhang , Yunhan Zhang , Yiyan Liu , Dongjie Huang , Zongyu Zhang , Rili Hao , Ziang Guo , Jing Yang , Dapeng Li , Yang Jiang","doi":"10.1016/j.foodres.2026.118343","DOIUrl":"10.1016/j.foodres.2026.118343","url":null,"abstract":"<div><div>Silk fibroin (SF), a biopolymer derived from <em>Bombyx mori</em>, offers excellent biocompatibility, biodegradability and mechanical tunability, making it ideal for applications such as food structure formation, controlled release and active ingredient encapsulation. However, native SF hydrogels exhibit slow gelation under physiological conditions, limiting practical use. Cold plasma (CP) treatment effectively enhanced the surface hydrophobicity and charge density of SF by inducing partial protein unfolding and promoting aggregation through oxidative cross-linking. This led to a conformational shift from α-helix to β-sheet, strengthening intermolecular interactions. Compared with SF, CSF-8 (treated with CP for 8 min) formed a more compact and stronger three-dimensional structure. This enhancement significantly improved its water retention capacity and gel strength. The water retention capacity increased by 25.3%. The compressive stress at 50% strain rose from 15.2 kPa to 39.2 kPa. The gel hardness increased from 12.5 N to 34 N. The gelation time of CSF-8 was reduced by 81.2%, indicating that prolonged exposure promoted faster hydrogel formation. This study highlights CP as a green, tailoring SF structure and gelation via non-chemical strategies provides promising avenues for hydrogel design in functional foods, including structure building, controlled release and active ingredient encapsulation.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118343"},"PeriodicalIF":8.0,"publicationDate":"2026-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146102190","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 : 2026-01-26DOI: 10.1016/j.foodres.2026.118516
Peibo Zheng , Jing Xie , Weiqing Lan
Slurry ice, a mixture of water and small spherical ice crystals, exhibits excellent fluidity and thermal conductivity, effectively extending the shelf life of aquatic products. This paper introduced various preparation methods and examined their effects on the physicochemical properties of slurry ice. Then, it analyzed key properties such as flow characteristics, which were influenced by ice crystal concentration and flow velocity. Subsequently, the mechanism underlying slurry ice preservation technology was elucidated. Furthermore, the potential applications of integrating slurry ice with other preservation technologies were emphasized. Additionally, the paper discusses the potential of slurry ice in cold chain logistics, emphasizing its benefits in maintaining aquatic products tissue structure and minimizing moisture loss. Despite its advantages, the practical application of slurry ice faces challenges, such as high requirements for equipment, complicated operation and high costs. Future research should optimize preparation processes and explore synergies with other technologies to promote broader adoption in aquatic products preservation.
{"title":"An effective way to preserve aquatic products: slurry ice and its properties","authors":"Peibo Zheng , Jing Xie , Weiqing Lan","doi":"10.1016/j.foodres.2026.118516","DOIUrl":"10.1016/j.foodres.2026.118516","url":null,"abstract":"<div><div>Slurry ice, a mixture of water and small spherical ice crystals, exhibits excellent fluidity and thermal conductivity, effectively extending the shelf life of aquatic products. This paper introduced various preparation methods and examined their effects on the physicochemical properties of slurry ice. Then, it analyzed key properties such as flow characteristics, which were influenced by ice crystal concentration and flow velocity. Subsequently, the mechanism underlying slurry ice preservation technology was elucidated. Furthermore, the potential applications of integrating slurry ice with other preservation technologies were emphasized. Additionally, the paper discusses the potential of slurry ice in cold chain logistics, emphasizing its benefits in maintaining aquatic products tissue structure and minimizing moisture loss. Despite its advantages, the practical application of slurry ice faces challenges, such as high requirements for equipment, complicated operation and high costs. Future research should optimize preparation processes and explore synergies with other technologies to promote broader adoption in aquatic products preservation.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118516"},"PeriodicalIF":8.0,"publicationDate":"2026-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075787","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 : 2026-01-26DOI: 10.1016/j.foodres.2026.118517
Rongrong Xue, Luyao Jia, Mingkui Wei, Handong Li, Jian Sun, Tao Zhao, Hong Ji
Obesity is a global health crisis, and Iipid droplets (LDs) – mitochondria (MT) interactions in adipocytes play a crucial role in alleviating obesity and its comorbidities. While docosahexaenoic acid (DHA) is known to reduce lipid accumulation in adipose tissue, the role of LDs–MT interactions in this process remains unclear. Therefore, this study aimed to elucidate the functional role and underlying molecular mechanisms of LDs–MT interactions in DHA-mediated inhibition of lipid accumulation in adipocytes. Our results show that DHA enhances lipolysis, mitochondrial β-oxidation, and strengthens LDs–MT interactions. Proteomic analysis identified Acyl-CoA Synthetase Long-Chain Family Member 4 (ACSL4), a mitochondrial protein, as a key factor in this process. Inhibiting ACSL4 reduced DHA-induced LDs–MT coupling and fatty acid transfer. Furthermore, we found that Peroxisome proliferator-activated receptor α (PPARα) regulates the transcription of ACSL4. Suppressing PPARα disrupts ACSL4 localization to LDs, impairing LDs–MT interactions and reducing fatty acid transport, lipolysis, and β-oxidation. Overall, DHA promotes PPARα-dependent transcription of ACSL4, enhancing LDs–MT interactions. These findings provide new insights into the role of DHA in regulating lipid metabolism and suggest new avenues for potential therapeutic strategies to address obesity.
{"title":"Docosahexaenoic acid (DHA) enhances lipid utilization in adipocytes through PPARα-ACSL4 axis-promoted lipid droplets-mitochondrial coupling in grass carp (Ctenopharyngodon idellus)","authors":"Rongrong Xue, Luyao Jia, Mingkui Wei, Handong Li, Jian Sun, Tao Zhao, Hong Ji","doi":"10.1016/j.foodres.2026.118517","DOIUrl":"10.1016/j.foodres.2026.118517","url":null,"abstract":"<div><div>Obesity is a global health crisis, and Iipid droplets (LDs) – mitochondria (MT) interactions in adipocytes play a crucial role in alleviating obesity and its comorbidities. While docosahexaenoic acid (DHA) is known to reduce lipid accumulation in adipose tissue, the role of LDs–MT interactions in this process remains unclear. Therefore, this study aimed to elucidate the functional role and underlying molecular mechanisms of LDs–MT interactions in DHA-mediated inhibition of lipid accumulation in adipocytes. Our results show that DHA enhances lipolysis, mitochondrial β-oxidation, and strengthens LDs–MT interactions. Proteomic analysis identified Acyl-CoA Synthetase Long-Chain Family Member 4 (ACSL4), a mitochondrial protein, as a key factor in this process. Inhibiting ACSL4 reduced DHA-induced LDs–MT coupling and fatty acid transfer. Furthermore, we found that Peroxisome proliferator-activated receptor α (PPARα) regulates the transcription of ACSL4. Suppressing PPARα disrupts ACSL4 localization to LDs, impairing LDs–MT interactions and reducing fatty acid transport, lipolysis, and β-oxidation. Overall, DHA promotes PPARα-dependent transcription of ACSL4, enhancing LDs–MT interactions. These findings provide new insights into the role of DHA in regulating lipid metabolism and suggest new avenues for potential therapeutic strategies to address obesity.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118517"},"PeriodicalIF":8.0,"publicationDate":"2026-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075732","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study investigated the impact of varying curdlan gum (CG)/xanthan gum (XG) ratios (10:0, 7:3, 5:5, 3:7, 0:10) on the properties of shrimp myofibrillar protein (MP) gels. A CG:XG ratio of 5:5 significantly enhanced gel texture and water holding capacity, yielding maximum hardness (99 g higher than control) and the strongest gel network while this optimal ratio also promoted water immobilization, shifting free water to more fixed states. FTIR indicated hydrogen bond formation between CG-XG and MPs, facilitated by their helical structures. Rheology confirmed viscoelastic solid behavior, with elevated storage (G') and loss (G") moduli peaking at 5:5. CG-XG addition improved thermal stability while microstructural analysis (AFM, Cryo-SEM) revealed the 5:5 gel possessed the densest, most uniform network with minimal voids. Overall, CG-XG (5:5) showed effective enhancement of MP gel quality, providing a theoretical foundation for their rational use in shrimp products and innovative applications of compound polysaccharides.
{"title":"Synergistic curdlan gum/xanthan gum system improves shrimp myofibrillar protein gel properties via enhanced network structure, texture and water holding capacity","authors":"Shuling Zhou, Xuening Yu, Menghan Wang, Xiaoyang Liu, Dayong Zhou","doi":"10.1016/j.foodres.2026.118520","DOIUrl":"10.1016/j.foodres.2026.118520","url":null,"abstract":"<div><div>This study investigated the impact of varying curdlan gum (CG)/xanthan gum (XG) ratios (10:0, 7:3, 5:5, 3:7, 0:10) on the properties of shrimp myofibrillar protein (MP) gels. A CG:XG ratio of 5:5 significantly enhanced gel texture and water holding capacity, yielding maximum hardness (99 g higher than control) and the strongest gel network while this optimal ratio also promoted water immobilization, shifting free water to more fixed states. FTIR indicated hydrogen bond formation between CG-XG and MPs, facilitated by their helical structures. Rheology confirmed viscoelastic solid behavior, with elevated storage (G') and loss (G\") moduli peaking at 5:5. CG-XG addition improved thermal stability while microstructural analysis (AFM, Cryo-SEM) revealed the 5:5 gel possessed the densest, most uniform network with minimal voids. Overall, CG-XG (5:5) showed effective enhancement of MP gel quality, providing a theoretical foundation for their rational use in shrimp products and innovative applications of compound polysaccharides.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118520"},"PeriodicalIF":8.0,"publicationDate":"2026-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075430","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 : 2026-01-26DOI: 10.1016/j.foodres.2026.118523
Zhen Jia , Emma Grace Holliday , Elizabeth Catherine Tang , Haley Brynn Russo , Thomas R. Rootes , Yaguang Luo , Hengyong Yu , Dayang Wang , Boce Zhang
Detection of sub-lethally injured pathogens is critical for improving food safety, particularly given regulatory recommendations that microbiological method validation include 50–80% injured cells. In food matrices like low moisture foods (LMFs), injured cells can resuscitate and proliferate under favorable conditions, posing significant risks to public health. Furthermore, these cells may retain or even enhance virulence, underscoring the need for timely and accurate detection. This study developed a machine learning-driven nanoparticle-enhanced paper chromogenic array sensor (ML-NP-PCA) approach for detecting and differentiating injured and normal Salmonella in peanut butter (a type of high-fat LMFs) with background microflora (BK). Gold NP, silica NP, and zeolite NP were evaluated for enhancing PCA's performance. Among them, silica NP-PCA showed robust capability for identifying injured and normal Salmonella across a wide concentration range (∼1–6 log CFU/mL) in phosphate-buffered saline and was integrated in the ML-NP-PCA approach development. Results indicated that the ML-NP-PCA approach could accurately and continuously detect and distinguish between injured and normal Salmonella in peanut butter, even in the presence of BK, during a 48-h storage period at room temperature, with an accuracy of over 90%. Both injured and normal Salmonella could be detected as early as 1 h at ∼3–4 log CFU/g, with 92.0 ± 0.9% accuracy. These findings demonstrate the potential of the ML-NP-PCA approach as a non-destructive, enrichment-free, and rapid tool for continuous monitoring of injured Salmonella in foods. This approach also supports regulatory-aligned microbial testing and enhances food safety surveillance across the food supply chain.
{"title":"Machine learning–driven nanoparticle–enhanced paper chromogenic array sensor approach for detecting sub-lethally injured Salmonella in low moisture food","authors":"Zhen Jia , Emma Grace Holliday , Elizabeth Catherine Tang , Haley Brynn Russo , Thomas R. Rootes , Yaguang Luo , Hengyong Yu , Dayang Wang , Boce Zhang","doi":"10.1016/j.foodres.2026.118523","DOIUrl":"10.1016/j.foodres.2026.118523","url":null,"abstract":"<div><div>Detection of sub-lethally injured pathogens is critical for improving food safety, particularly given regulatory recommendations that microbiological method validation include 50–80% injured cells. In food matrices like low moisture foods (LMFs), injured cells can resuscitate and proliferate under favorable conditions, posing significant risks to public health. Furthermore, these cells may retain or even enhance virulence, underscoring the need for timely and accurate detection. This study developed a machine learning-driven nanoparticle-enhanced paper chromogenic array sensor (ML-NP-PCA) approach for detecting and differentiating injured and normal <em>Salmonella</em> in peanut butter (a type of high-fat LMFs) with background microflora (BK). Gold NP, silica NP, and zeolite NP were evaluated for enhancing PCA's performance. Among them, silica NP-PCA showed robust capability for identifying injured and normal <em>Salmonella</em> across a wide concentration range (∼1–6 log CFU/mL) in phosphate-buffered saline and was integrated in the ML-NP-PCA approach development. Results indicated that the ML-NP-PCA approach could accurately and continuously detect and distinguish between injured and normal <em>Salmonella</em> in peanut butter, even in the presence of BK, during a 48-h storage period at room temperature, with an accuracy of over 90%. Both injured and normal <em>Salmonella</em> could be detected as early as 1 h at ∼3–4 log CFU/g, with 92.0 ± 0.9% accuracy. These findings demonstrate the potential of the ML-NP-PCA approach as a non-destructive, enrichment-free, and rapid tool for continuous monitoring of injured <em>Salmonella</em> in foods. This approach also supports regulatory-aligned microbial testing and enhances food safety surveillance across the food supply chain.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118523"},"PeriodicalIF":8.0,"publicationDate":"2026-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075648","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 : 2026-01-25DOI: 10.1016/j.foodres.2026.118495
Nan Zhang , Yong jian Yu , Ke Wang , Yuan yuan Zhu , Yu qin Wang , Dong Han , Xue zhi Wu , Yun song Yang , Shuai wei Dou , Shi yuan Lin
The closed solid-state vinegar brewing system aims to reduce the interference of complex external factors to the traditional solid-state brewing system by providing a stable and controllable fermentation environment. However, the formation and metabolic regulation mechanism of flavor substances in its unique environment are not yet clear. This study systematically analyzed the metabolomics data in the process of closed solid-state vinegar, and identified a variety of flavor metabolites. Combined with the analysis of Odor Activity Value (OAV) and physicochemical indicators, it was found that coconut aldehyde showed the highest OAV value in the later stage of fermentation, giving vinegar a typical almond aroma; at the same time, temperature and total acid content were confirmed to be the main drivers affecting the dynamics of flavor metabolism. Factor. Through the analysis of metabolite enrichment, it is shown that the closed solid-state vinegar system is significantly enriched in amino acid metabolism and nucleotide metabolism pathways, and the metabolic mechanism of flavored substances in the fermentation process is deeply revealed with the help of network diagrams. Macrotranscriptome analysis further clarifies the activity and regulatory mechanism of relevant metabolic pathways from the level of gene expression. Through multi-group integration strategies, this study systematically analyzes the basis for the flavor formation of the closed solid-state vinegar fermentation system, which provides a theoretical basis and new ideas for optimizing the fermentation process control and improving the sensory quality of the product.
{"title":"Unveiling the flavor evolution and metabolic mechanism in closed solid-state fermentation of vinegar: a multimodal omics integration","authors":"Nan Zhang , Yong jian Yu , Ke Wang , Yuan yuan Zhu , Yu qin Wang , Dong Han , Xue zhi Wu , Yun song Yang , Shuai wei Dou , Shi yuan Lin","doi":"10.1016/j.foodres.2026.118495","DOIUrl":"10.1016/j.foodres.2026.118495","url":null,"abstract":"<div><div>The closed solid-state vinegar brewing system aims to reduce the interference of complex external factors to the traditional solid-state brewing system by providing a stable and controllable fermentation environment. However, the formation and metabolic regulation mechanism of flavor substances in its unique environment are not yet clear. This study systematically analyzed the metabolomics data in the process of closed solid<strong>-state</strong> vinegar, and identified a variety of flavor metabolites. Combined with the analysis of Odor Activity Value (OAV) and physicochemical indicators, it was found that coconut aldehyde showed the highest OAV value in the later stage of fermentation, giving vinegar a typical almond aroma; at the same time, temperature and total acid content were confirmed to be the main drivers affecting the dynamics of flavor metabolism. Factor. Through the analysis of metabolite enrichment, it is shown that the closed solid<strong>-</strong>state vinegar system is significantly enriched in amino acid metabolism and nucleotide metabolism pathways, and the metabolic mechanism of flavored substances in the fermentation process is deeply revealed with the help of network diagrams. Macrotranscriptome analysis further clarifies the activity and regulatory mechanism of relevant metabolic pathways from the level of gene expression. Through multi-group integration strategies, this study systematically analyzes the basis for the flavor formation of the closed solid<strong>-state</strong> vinegar fermentation system, which provides a theoretical basis and new ideas for optimizing the fermentation process control and improving the sensory quality of the product.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118495"},"PeriodicalIF":8.0,"publicationDate":"2026-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075788","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 : 2026-01-25DOI: 10.1016/j.foodres.2026.118502
Yiqin Chen, Xinyu Liu, Wan Zhu, Zi Wang, Jiaxin Wu, Zixin Ni, Hongjing Pan, Danqiu Li, Yuefei Wang, Jihong Zhou
Roasting is a pivotal step in Longjing tea processing that shapes its sensory quality, yet the molecular basis of the characteristic roasted aroma remains underexplored. In this study, we systematically investigated the impact of roasting durations (10–30 min) and temperatures (210–230 °C) on the sensory attributes, biochemical composition, and volatile organic compounds (VOCs) of Longjing tea, while elucidating aroma perception through molecular docking. Sensory evaluation revealed enhanced “roasted” and “burnt” notes, alongside increased astringency and bitterness, with intensified roasting treatment. These sensory shifts coincided with substantial degradation of umami-related free amino acids and soluble sugars, as well as oxidation and epimerization of catechins. Using headspace solid-phase microextraction-gas chromatography–mass spectrometry (HS-SPME-GC–MS/MS), we identified 1286 VOCs. Heterocyclic compounds, particularly pyrazines, were markedly enriched and closely correlated with the roasted aroma. Relative odor activity value (ROAV) analysis pinpointed 27 key aroma-active compounds, including 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2,3,5-trimethyl-6-ethylpyrazine, 2-methoxy-3,5-dimethylpyrazine, and 2,6-diethylpyrazine. Molecular docking simulations further demonstrated that pyrazines bind stably to olfactory receptors OR1A1 and OR1D2, primarily through cooperative hydrophobic, hydrogen-bonding, and π–π stacking interactions. These findings elucidate the molecular basis of the roasted aroma in Longjing tea and provide scientific guidance for optimizing the roasting process.
{"title":"Roasting-induced transformations in Longjing tea: Sensory, chemical, and molecular insights into roasted aroma profiles","authors":"Yiqin Chen, Xinyu Liu, Wan Zhu, Zi Wang, Jiaxin Wu, Zixin Ni, Hongjing Pan, Danqiu Li, Yuefei Wang, Jihong Zhou","doi":"10.1016/j.foodres.2026.118502","DOIUrl":"10.1016/j.foodres.2026.118502","url":null,"abstract":"<div><div>Roasting is a pivotal step in Longjing tea processing that shapes its sensory quality, yet the molecular basis of the characteristic roasted aroma remains underexplored. In this study, we systematically investigated the impact of roasting durations (10–30 min) and temperatures (210–230 °C) on the sensory attributes, biochemical composition, and volatile organic compounds (VOCs) of Longjing tea, while elucidating aroma perception through molecular docking. Sensory evaluation revealed enhanced “roasted” and “burnt” notes, alongside increased astringency and bitterness, with intensified roasting treatment. These sensory shifts coincided with substantial degradation of umami-related free amino acids and soluble sugars, as well as oxidation and epimerization of catechins. Using headspace solid-phase microextraction-gas chromatography–mass spectrometry (HS-SPME-GC–MS/MS), we identified 1286 VOCs. Heterocyclic compounds, particularly pyrazines, were markedly enriched and closely correlated with the roasted aroma. Relative odor activity value (ROAV) analysis pinpointed 27 key aroma-active compounds, including 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2,3,5-trimethyl-6-ethylpyrazine, 2-methoxy-3,5-dimethylpyrazine, and 2,6-diethylpyrazine. Molecular docking simulations further demonstrated that pyrazines bind stably to olfactory receptors OR1A1 and OR1D2, primarily through cooperative hydrophobic, hydrogen-bonding, and π–π stacking interactions. These findings elucidate the molecular basis of the roasted aroma in Longjing tea and provide scientific guidance for optimizing the roasting process.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118502"},"PeriodicalIF":8.0,"publicationDate":"2026-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075434","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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