Food Research International最新文献

{"title":"Influence of hydroxyl substitution on the inhibition of flavonoids in advanced glycation end-products formation in glucose-lysine-arginine Maillard reaction models","authors":"Li-Feng Li ,&nbsp;Meng-Di Wang ,&nbsp;Chen-Yang Zhang ,&nbsp;Meng-Yao Jin ,&nbsp;Hua-Lei Chen ,&nbsp;Huan Luo ,&nbsp;Tian-Yu Hou ,&nbsp;Zhi-Jun Zhang ,&nbsp;He Li","doi":"10.1016/j.foodres.2025.116068","DOIUrl":"10.1016/j.foodres.2025.116068","url":null,"abstract":"<div><div>Advanced glycation end products (AGEs) generated from the Maillard reaction (MR) during food processing in the human physiological environment, have been proven to be significantly associated with various chronic metabolic diseases. In this study, 18 flavonoids were investigated to study their effects on AGEs formation during MR within a glucose-lysine-arginine model system. Five AGEs— <em>N</em>^<em>ε</em>-carboxymethyl-lysine (CML), <em>N</em>^<em>ε</em>-carboxyethyl-lysine (CEL), pyrraline, pentosidine, and argpyrimidine—were determined by high-performance liquid chromatography-mass spectrometry, with inhibitory rates ranging between 0 % and 71.35 %. Isorhamnetin and naringenin exhibited the strongest inhibitory effect on the formation of CML and CEL, respectively, whereas myricetin exhibited the strongest inhibitory effect on pyrraline, pentosidine, and argpyrimidine formation. In addition, each flavonoid was reacted with glyoxal (GO) and methylglyoxal (MGO) to investigate their trapping activities and adducts. The results showed that the 18 flavonoids could effectively clear GO and MGO, with clearance rates of 1.03 %–71.42 % and 0.93 %–69.37 % for GO and MGO, respectively. Six flavonoids—chrysin, naringenin, apigenin, luteolin, diosmetin, and kaempferol—could form adduct products with mono-/di-MGO, with flavonoid to mono-/di-MGO adduct ratios of approximately 6:1, 2:1, 8:1, 23:1, 10:1, and 3:1, respectively. The number and site of phenolic hydroxyl groups, as well as methoxy substitution on the B-ring in flavonoids, had little effect, but phenolic hydroxyl groups at the C-3 position in the C-ring impeded adduct formation. The flavonoids lowered the degradation of glucose itself, and decreased ammonia-induced degradation and Amadori rearrangement product oxidation due to their antioxidant activities, and they trapped the reactive 1,2-di‑carbonyl species via nucleophilic addition reaction to form AGEs.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"207 ","pages":"Article 116068"},"PeriodicalIF":7.0,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143551681","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}

{"title":"In vitro simulated gastrointestinal digestion and its influence on the bioaccessibility and bioactivity of phenolic compounds from Buritirana (Mauritiella armata) pulp, shells, and seeds","authors":"Rômulo Alves Morais ,&nbsp;Gabriela Polmann ,&nbsp;Sandra Regina Salvador Ferreira ,&nbsp;Jane Mara Block","doi":"10.1016/j.foodres.2025.116036","DOIUrl":"10.1016/j.foodres.2025.116036","url":null,"abstract":"<div><div>The buritirana, a palm tree native to the Cerrado region, is known for its importance in maintaining the local biome. Moreover, the buritirana fruits are also widely used by the local communities in their diet. In this study, the phenolic profile (LC-ESI-MS/MS) and antioxidant potential (DPPH•, FRAP, CUPRAC, TRC, and ILP) of buritirana pulp, shell, and seeds were evaluated before and after simulated <em>in vitro</em> gastrointestinal digestion according to the methodology INFOGEST®. Thus, the significance of this research lies in the evaluation of the bioavailability of phenolic compounds and the antioxidant potential of buritirana fractions after simulation of <em>in vitro</em> gastrointestinal digestion, providing unprecedented data that can contribute to the full use and processing of this fruit, essential for the maintenance of the local biome. Shells showed higher amount of phenolic compounds before digestion (226.18 μg/g), followed by the pulp (152.27 μg/g), and seeds (129.03 μg/g). Ferulic acid was the main compound in buritirana pulp and shells (38.99 and 62.37 μg/g, respectively). 2.5-dihydroxybenzoic acid was the main phenolic compound in seeds (12.28 μg/g). A decrease in phenolic compounds was observed after digestion (49.93, 75.58, and 59.61 % for pulp, shells, and seeds, respectively). Higher bioaccessibility was observed for gallic acid in buritirana pulp, shells, and seeds (98.60, 98.88, and 97.91 %, respectively). On the other hand, lower bioaccessibility was found for pulp and shells during gastrointestinal digestion (10.64 % and 18.58 %, respectively). Antioxidant potential was significantly reduced between the gastric and intestinal phases. Bioaccessibility of phenolic compounds and antioxidant potential after <em>in vitro</em> simulated gastrointestinal digestion of buritirana coproducts, which have not been reported in the literature yet, indicated the potential for full use and processing of the fruit.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"206 ","pages":"Article 116036"},"PeriodicalIF":7.0,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143551790","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}

{"title":"Diversity and dynamics of microbial communities during spontaneous fermentation of different cultivars of apples from China and their relationship with the volatile components in the cider","authors":"Jingyi Zhou ,&nbsp;Xinyi Wang ,&nbsp;Yonghao Cao ,&nbsp;Yichao Cheng ,&nbsp;Wenchao Li ,&nbsp;Haibin Mu ,&nbsp;Yanying Liang ,&nbsp;Bin Tian ,&nbsp;Xixi Zhao ,&nbsp;Yuyang Song","doi":"10.1016/j.foodres.2025.116029","DOIUrl":"10.1016/j.foodres.2025.116029","url":null,"abstract":"<div><div>Microorganisms involved in spontaneous fermentation are critical in cider productivity, quality, and aroma. This study examined the composition and dynamic changes of indigenous microbial communities during spontaneous fermentation of three apple cultivars (Qin Guan, Fuji, and Qin Yue) from Shaanxi, China, and their influence on cider's volatile components. Samples were collected at three time points and analyzed using high-throughput sequencing and HS-SPME-GC–MS. A total of 2961 bacterial and 618 fungal operational taxonomic units (OTUs) were identified, distributed among 20 bacterial and 5 fungal phyla. Alpha diversity analysis and Permutation multivariate analysis of variance (PERMANOVA) demonstrated that the cultivar significantly influenced fungal diversity and microbial composition at the start of the fermentation (<em>p</em> &lt; 0.05). Moreover, the particular microbial communities inherent to the cultivar were maintained at the end of the fermentation. The characteristic fungal genera were <em>Hanseniaspora</em> in Qin Guan, <em>Rhodosporidiobolus</em> and <em>Pichia</em> in Fuji, and <em>Debaryomyces</em> in Qin Yue. A total of 43 volatile compounds were identified, among which 40 exhibited significant differences across different cultivars (<em>p</em> &lt; 0.05). The characteristic volatile flavor components of Qin Guan included Isobutyl acetate, Ethyl 3-methylbutanoate, Hexyl acetate, Ethyl 2-hydroxypropanoate, 1-Hexanol, 1-Heptanol, and 2-Methylpropanoic acid. Fuji's characteristic component was Diethyl butanedioate, while Qin Yue's was (E)-3-Hexen-1-ol. Using partial least squares regression (PLSR) and Spearman analyze the correlation between microbiota and volatile compound production, the abundances of <em>Hanseniaspora uvarum</em>, <em>Pichia kudriavzevii</em>, <em>Vishniacozyma victoriae</em>, and <em>Meyerozyma guilliermondii</em> were positively correlated with the production of esters and higher alcohols. This research demonstrated that different apple cultivars influence the microbial community composition and, in turn, impact the cider aromas during spontaneous fermentation.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"206 ","pages":"Article 116029"},"PeriodicalIF":7.0,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143519621","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}

{"title":"Characteristic flavor compounds in soy protein isolate and their correlation with sensory attributes","authors":"Jiao Xu ,&nbsp;Maomao Zeng ,&nbsp;Zhaojun Wang ,&nbsp;Qiuming Chen ,&nbsp;Fang Qin ,&nbsp;Jie Chen ,&nbsp;Zhiyong He","doi":"10.1016/j.foodres.2025.116038","DOIUrl":"10.1016/j.foodres.2025.116038","url":null,"abstract":"<div><div>A molecular sensory analysis of soy protein isolate (SPI) was conducted using headspace solid-phase microextraction and gas chromatography–mass spectrometry/olfactometry (HS-SPME-GC–MS/O), along with flavor recombination and omission experiments. Twenty-six odor-active compounds were identified, with hexanal, heptanal, octanal, nonanal, (E)-2-nonenal, (E,Z)-2,6-nonadienal, (E,E)-2,4-nonadienal, and (E,E)-2,4-decadienal as characteristic flavor compounds contributing to grain husk, grassy, raw bean, tofu, oil oxidation, and soy milk flavors. The identification of these compounds in the olfactory references, combined with descriptive sensory analysis under varying concentrations, revealed a significant correlation between sensory attributes and the composition and concentration (<em>p</em> &lt; 0.05). Grassy and raw bean were associated with all compounds; grain husk was linked to hexanal, heptanal, and (E,E)-2,4-decadienal; tofu was associated with octanal, nonanal, and (E,E)-2,4-decadienal; oil oxidation was related to hexanal, octanal, nonanal, and (E,E)-2,4-decadienal; and soy milk was correlated with hexanal, nonanal, (E,Z)-2,6-nonadienal, and (E,E)-2,4-decadienal. Flavor intensity generally increased with compound concentration. This study provides a theoretical foundation for the subsequent flavor enhancement of soy protein products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"206 ","pages":"Article 116038"},"PeriodicalIF":7.0,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143510865","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}

{"title":"Predicting oleogels properties using non-invasive spectroscopic techniques and machine learning","authors":"Ingrid A. Moraes ,&nbsp;Sylvio Barbon Junior ,&nbsp;Javier E.L. Villa ,&nbsp;Rosiane L. Cunha ,&nbsp;Douglas F. Barbin","doi":"10.1016/j.foodres.2025.116044","DOIUrl":"10.1016/j.foodres.2025.116044","url":null,"abstract":"<div><div>Oleogelators are considered food additives that require approval from regulatory authorities. Therefore, classifying these ingredients that may have characteristics (e.g., waxiness), cost and origin (e.g., animal or vegetable) is crucial to ensure consumer choice. In view of this, this study shows a non-invasive method for classification of oleogels based on several oleogelators, in addition to quantifying their concentration and their respective free fatty acid content and oil loss. To perform this quantification in a non-destructive, eco-friendly, portable, fast, and effective way, a colorimeter, a Raman spectrometer and 2 near-infrared spectroscopes with complementary ranges were used. Oleogels were prepared from sunflower and soybean oil, with different concentrations of 1 to 10 % (<em>w</em>/w) of beeswax, glycerol monostearate and ethylcellulose as oleogelators. After spectra pretreatment, Principal Component Analysis (PCA), classification and regression were performed. Random Forest (RF) models classified the samples based on which oil was utilized and the type of oleogelators with 100 % accuracy and their respective concentration with 94 % accuracy. The Partial Least Squares Regression (PLSR) for free fatty acid content and oil loss showed high performance, achieving residual predictive deviations (RPD) higher than 3 and range error ratios (RER) higher than 10 in the external validation set, indicating suitable predictive capacity and acceptability for quality control. The spectroscopic instruments, especially the colorimeter and NIR spectrometer, showed to be promising tools for monitoring these additives and predicting free fatty acid content and oil loss, ensuring the quality of these oleogels.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"207 ","pages":"Article 116044"},"PeriodicalIF":7.0,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143551574","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}

{"title":"Effects of synthetic microbial community fermentation on volatile flavor and quality characteristics of ginger pickle","authors":"Yankai Min ,&nbsp;Qing Zhang ,&nbsp;Jiali Liu ,&nbsp;Yanling Shang ,&nbsp;Yilin Hou ,&nbsp;Min Zhang ,&nbsp;Jingwen Dai ,&nbsp;Ziyu Li ,&nbsp;Wenliang Xiang ,&nbsp;Jie Tang","doi":"10.1016/j.foodres.2025.116077","DOIUrl":"10.1016/j.foodres.2025.116077","url":null,"abstract":"<div><div>This study aimed to examine the effects of synthetic microbial communities (SynComs) constructed using <em>Leuconostoc mesenteroides</em> LM187, <em>Weissella cibaria</em> WC014, and <em>Lactiplantibacillus plantarum</em> LP184 on the fermentation dynamics and flavor of ginger pickle. In comparison to single-bacterial inoculation, SynComs rapidly reduced the pH, accelerating fermentation. SynCom inoculation increased the final metabolic levels of lactic acid (1194.10 mg/kg), citric acid (95.66 mg/kg), acetic acid (75.19 mg/kg), and malic acid (69.39 mg/kg). It also promoted an increase in the contents of volatile flavor substances and types during the fermentation, particularly eucalyptol, α-terpinene, 1-hexanol, 2,4-di-tert-butylphenol, methyl geranate, and (−)-lavender acetate, imparting floral, sweet, and sour aromas to ginger pickle. Sensory evaluation demonstrated that the appearance, texture, taste, and flavor of pickle fermented with SynComs were superior to those of other pickles fermented with single lactic acid bacteria (LAB). Therefore, the SynComs constructed using <em>L. mesenteroides</em>, <em>W. cibaria</em>, and <em>L. plantarum</em> are promising inoculants for enhancing the flavor and quality of ginger fermentation.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"207 ","pages":"Article 116077"},"PeriodicalIF":7.0,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143527180","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}

{"title":"Research progress of photoelectrochemical sensors in food detection","authors":"Zhiguang Suo ,&nbsp;Tengfei Yu ,&nbsp;Yiwei Xu ,&nbsp;Wenjie Ren ,&nbsp;Yong Liu ,&nbsp;Min Wei ,&nbsp;Huali Jin ,&nbsp;Baoshan He ,&nbsp;Renyong Zhao","doi":"10.1016/j.foodres.2025.116071","DOIUrl":"10.1016/j.foodres.2025.116071","url":null,"abstract":"<div><div>Food is the basic of the people, security is the basic of the food. As the quality of life improves, food safety has emerged as a global concern, making the development of simple, rapid, and efficient food safety detection methods critically important. Photoelectrochemical (PEC) sensors are a novel class of sensors developed in recent years that integrate photoelectric technology with biosensing. Owing to their high sensitivity, simple design, low cost, and ease of miniaturization, PEC sensors have found widespread applications in food detection, bioanalysis, clinical diagnostics, and environmental protection. This paper reviews the development of PEC sensors, the basic principles of PEC sensor detection, and the electron transport pathways of semiconductor materials in PEC sensors. It focuses on how photoelectroactive materials and related signal amplification strategies can improve the detection performance of the sensors, as well as the latest research advances of PEC sensors in the detection of food toxins. Finally, the challenges and future trends of PEC sensors in food safety detection are discussed.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"206 ","pages":"Article 116071"},"PeriodicalIF":7.0,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143510844","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}

{"title":"Small intestine-residing probiotics suppress neurotoxic bile acid production via extracellular vesicle-mediated inhibition of Clostridium scindens","authors":"Wei-Leng Chin ,&nbsp;Bao-Hong Lee ,&nbsp;Qiao-Yu Hsu ,&nbsp;Chih-Yao Hou ,&nbsp;Ming-Chyi Pai ,&nbsp;Chi-Wei Lin ,&nbsp;Wei-Hsuan Hsu","doi":"10.1016/j.foodres.2025.116049","DOIUrl":"10.1016/j.foodres.2025.116049","url":null,"abstract":"<div><div>Dysbiosis in gut microbiota and abnormalities in bile acids have been linked to neurodegenerative diseases. While many studies have focused on the relationship between colonic bacteria and Alzheimer's disease (AD), this study propose that alterations in the small intestine microbiota may play a more critical role. This is because the small intestine is pivotal in recycling bile acids through enterohepatic circulation. This study uses amyloid precursor protein knock-in (APP^{<em>NL-G-F/NL-G-F</em>}) transgenic mice to investigate the association between intestinal microbiota and bile acid metabolism. The results showed that the accumulation of beta-amyloid (Aβ) leads to a significant decrease in <em>Lactobacillus johnsonii</em> and a notable increase in bacteria of the genus <em>Clostridium</em> in the small intestine, which are important microorganisms for producing toxic bile acids. Extracellular vesicles (EVs) involved in bacterial interactions and bacteria-host interactions are currently a focus of research. Treatment with L. <em>johnsonii</em>-derived EVs at concentrations of 10¹⁰ and 10¹²/mL) inhibited the growth of <em>Clostridium scindens</em> and suppressed the production of toxic secondary lithocholic acid (TLA) at non-cytotoxic concentrations (10⁸/mL). Furthermore, the removal of small RNA from L. <em>johnsonii</em>-derived EVs resulted in the loss of their ability to suppress TLA production. These results suggest that the small intestine microbiota may play a more critical role than the colonic microbiota in AD. Deterioration of small intestine microbiota led to the metabolism disruption of certain secondary bile acids, which have been reported to exacerbate AD pathology. The EVs released by L. <em>johnsonii</em>, which is abundant in the small intestine, can suppress toxic TLA and have the potential to be developed into health-promoting probiotics.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"207 ","pages":"Article 116049"},"PeriodicalIF":7.0,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143551575","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}

{"title":"Metabolite profiling and ‘dryness’-like effect analysis of ‘Chenpi’ plant tea (Citri Reticulatae Pericarpium peel) with and without steaming peocessing","authors":"Zhenwei Lan ,&nbsp;Xiaoting Zhang ,&nbsp;Xinhang Cai ,&nbsp;Weijie Pan ,&nbsp;Wangjun Li ,&nbsp;Yue Sun ,&nbsp;Shumei Wang ,&nbsp;Xingyang Xue ,&nbsp;Menghua Wu ,&nbsp;Jiang Meng","doi":"10.1016/j.foodres.2025.116089","DOIUrl":"10.1016/j.foodres.2025.116089","url":null,"abstract":"<div><div>Citri Reticulatae Pericarpium peel (‘Chenpi’ tea) is a popular food-medicine functional tea, which mainly existing unsteamed (CRP) and steamed (SCRP) products. In this study, a combination of electronic nose and GC–MS analysis showed that aged SCRP had a more intense aroma, which was attributed to the significant reduction or disappearance of components representing refreshing aroma, such as <em>β</em>-Myrcene and <span>d</span>-Limonene, while some components with thick odors like Valencene were newly formed. For the ‘dryness’-like effect, the weaker effect of SCRP relative to CRP was initially confirmed in rats, as characterized by water intake, submandibular gland index, and hemorheology, consistenting with the expression trend of aquaporin (AQP) 2, 3 and 5 mRNA. Molecular docking further revealed that the key differential components responsible for the different ‘dryness’-like effects of SCR and SCRP by affecting AQPs were Narirutin, Rutin, Calceolarioside C, Hesperidin, Melitidin and Limonin. Taken together, our findings enhance the understanding of steaming processing-induced aroma and ‘dryness’-like effect changes in ‘Chenpi’ tea and their impact on consumer experience, offering a novel perspective for optimizing ‘Chenpi’ tea products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"206 ","pages":"Article 116089"},"PeriodicalIF":7.0,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143509704","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}

{"title":"Sustainable development of a carob-based food with antioxidant and prebiotic functionality via in situ enzymatic and microbial fructo-oligosaccharide production","authors":"Sofia M. Amoedo ,&nbsp;Daniela A. Gonçalves ,&nbsp;José A. Teixeira ,&nbsp;Clarisse Nobre","doi":"10.1016/j.foodres.2025.116090","DOIUrl":"10.1016/j.foodres.2025.116090","url":null,"abstract":"<div><div>Fructo-oligosaccharides (FOS) are well-established prebiotics, while polyphenols have recently demonstrated their potential as prebiotics. Carob pulp, with its high intrinsic sucrose content and high levels of polyphenols, shows great potential to be transformed into a prebiotic food. In this study, we investigated the development of a functional food product based on carob pulp, with an emphasis on sustainability. The intrinsic sucrose content of the carob pulp extracts was <em>in situ</em> converted into the prebiotic FOS using two approaches: 1) commercial enzyme complexes, specifically, Viscozyme® L, Pectinex® Ultra SP-L, Catazyme® 25 L, and Novozym® 960; or 2) fermentation with microorganisms, namely <em>Aureobasidium pullulans</em> CCY 27.1.94 and <em>Aspergillus ibericus</em> MUM 03.49. Under optimal conditions, 86 ± 1 g/L of sucrose was extracted from carob pulp using a pulp:water ratio of 1:3 (<em>w</em>/<em>v</em>) at 46.1 °C for 132 min. The enzyme blend Novozym® 960 produced the best results yielding 0.423 ± 0.013 g_FOS/g_{initial sucrose}, with a purity of 29.6 ± 0.3 (<em>w</em>/w) after 45 min of reaction. After enriching the carob pulp extract with sucrose, the yield increased to 0.496 ± 0.005 g_FOS/g_{initial sucrose}. When using <em>A. ibericus</em> a production yield of 0.347 ± 0.003 was achieved in a carob pulp medium, and 0.454 ± 0.003 g_FOS/g_{initial sucrose} in a sucrose-enriched medium. Enrichment with aguamiel, a low-cost substrate supporting a more sustainable process, resulted in a prebiotic yield of 0.422 ± 0.007 g_FOS/g_{initial sucrose}. The carob pulp extract exhibited significant antioxidant activity, with 72.1 ± 0.2 μmol TEq/g DW by the FRAP assay and 5.35 ± 0.05 μg/mL by ABTS, along with high phenolic (8.57 ± 0.04 mg GAEq/g DW) and flavonoid (2.74 ± 0.02 mg CEq/g DW) contents. The treatment with Novozym® 960 enhanced the release of bioactive compounds, further increasing antioxidant activity. Conversely, fungal fermentation transformed or metabolized these phytochemicals, resulting in reduced antioxidant activity. The produced FOS exhibited notable resistance to the harsh conditions of gastro-intestinal digestion, with less than 10 % undergoing hydrolysis. Carob pulp and aguamiel have shown great promise as alternatives to synthetic media for producing functional foods enriched with prebiotic FOS, phenolic acids, and flavonoids. This clean-label, cost-effective process enhances the nutritional value and functionality of the final product, providing prebiotic, antioxidant, anti-inflammatory, and anti-carcinogenic benefits.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"206 ","pages":"Article 116090"},"PeriodicalIF":7.0,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143510860","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}