Food Research International最新文献_第4页

Effects of co-fermentation with different erythritol producing abilities Yarrowia lipolytica on the flavor, functionality, and sensory characteristics of Huangjiu

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

Food Research International

Pub Date : 2025-04-19 DOI: 10.1016/j.foodres.2025.116449

Shen Li , Yijin Yang , Yongjun Xia , Li Ni , Di Han , Lianzhong Ai

Different strains play crucial roles in achieving the desired diversification of Huangjiu products. Yarrowia lipolytica strains with high (F4) and low (167) erythritol production abilities were used as adjunct cultures for Huangjiu fermentation. Physicochemical properties, volatile flavor substances, functional properties, metabolite abundance, microbial community dynamics and sensory properties of Huangjiu were evaluated. This strain promoted carbohydrate consumption. The total content of free amino acids in 167 wine significantly increased, especially with respect to sweet amino acids. Y. lipolytica promoted the production of alcohols and esters. The esters in F4 wine increased by 78.2 %, especially medium-chain and long-chain fatty acid ethyl esters, while the alcohols in 167 wine increased by 43.8 %, especially phenylethanol. Based on non-targeted metabolomic analysis, metabolites related to amino acid metabolism were highly enriched in the two groups of wines supplemented with Y. lipolytica F4 is primarily involved in tryptophan and arachidonic acid metabolism and promotes the synthesis of amino acids and their derivatives. The 167 wine contained beneficial functional metabolites involved in amino acid and carbohydrate metabolism. Y. lipolytica altered the abundance of dominant bacterial genera, with F4 increasing Lactiplantibacillus by 42.1 % and 167 enhancing Weissella by 35.9 %. Sensory analysis showed that Y. lipolytica 167 wine promoted the fruit aroma while F4 highlighted cereal aroma in the resulting wine. Therefore, applying Y. lipolytica strains with different erythritol synthesis abilities as adjunct culture are expected to produce products with distinctive flavor or functionality for rice wine or other similar beverages.

在实现黄酒产品多样化的过程中，不同的菌株起着至关重要的作用。本研究采用了赤藓糖醇生产能力较高（F4）和较低（167）的脂肪分解酵母菌株作为黄酒发酵的辅助培养物。对黄酒的理化性质、挥发性风味物质、功能特性、代谢物丰度、微生物群落动态和感官特性进行了评价。该菌株促进了碳水化合物的消耗。167 酒中游离氨基酸的总含量明显增加，尤其是甜氨基酸。脂肪溶解酵母菌促进了醇和酯的产生。F4 葡萄酒中的酯类增加了 78.2%，尤其是中链和长链脂肪酸乙酯，而 167 葡萄酒中的醇类增加了 43.8%，尤其是苯乙醇。根据非靶向代谢组学分析，两组葡萄酒中与氨基酸代谢相关的代谢物都高度富集，而脂肪溶解酵母 F4 主要参与色氨酸和花生四烯酸的代谢，并促进氨基酸及其衍生物的合成。167 葡萄酒含有参与氨基酸和碳水化合物代谢的有益功能代谢物。脂肪溶解酵母菌改变了优势菌属的丰度，F4 增加了 42.1 % 的 Lactiplantibacillus，167 增加了 35.9 % 的 Weissella。感官分析表明，脂肪溶解酵母 167 能提升葡萄酒的果香，而 F4 则能突出葡萄酒中的谷物香气。因此，应用具有不同赤藓糖醇合成能力的脂肪溶解酵母菌株作为辅助培养物，有望为米酒或其他类似饮料生产出具有独特风味或功能的产品。

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引用次数: 0

Metabolomics combined with network pharmacology reveals the regional and variety heterogeneity of grape metabolites and their potential antioxidant mechanisms

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

Food Research International

Pub Date : 2025-04-19 DOI: 10.1016/j.foodres.2025.116443

Liyue Fei , Dongsheng Zhang , Yiwen Mao , Johane Johari Mkunga , Panpan Chen , Chenglong He , Chunhui Shan , Xinquan Yang , Wenchao Cai

China is one of the world's three major grape-producing regions. However, limited research has focused on the differential metabolites of cross-regional and cross-varietal grapes, and the specific metabolites responsible for their pharmacological effects. Thus, this study comparatively analyzed the antioxidant activities and metabolite compositions of grapes from different regions and varieties to explore the potential antioxidant mechanisms of flavonoid metabolites. The results revealed that the production region primarily influenced the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) of grapes, whereas variety significantly affected the ferric ion reducing antioxidant power (FRAP). Both region and variety had highly significant effects on the total phenolic content (TPC) and total flavonoid content (TFC) of grapes (P < 0.001) and showed significant effects on the 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS⁺) and grape metabolites (P < 0.05). However, variety exerted a stronger influence on metabolite composition than region (P < 0.001). Flavonoid metabolites have emerged as key antioxidants, with compounds such as kaempferol, fisetin, and 6-hydroxyluteolin playing critical roles. These metabolites primarily exert their antioxidant effects through signaling pathways, notably the PI3K-Akt pathway. Among all samples, Xinjiang's ‘Summer Black’ grapes showed the best antioxidant capacity. These findings provide insights into the biochemical basis underlying the differences grapes in China, offering a theoretical foundation for further research on the pharmacological efficacy and antioxidant mechanisms of secondary metabolites in Chinese grapes.

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引用次数: 0

Effects of lactic acid on the perception of volatile pyrazine aroma substances in Laimao Baijiu and its molecular interaction mechanisms

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

Food Research International

Pub Date : 2025-04-19 DOI: 10.1016/j.foodres.2025.116481

Zuobing Xiao , Haohua Feng , Yuanbin She , Jie Wei , Yunwei Niu

Lactic acid (LA) is commonly presented in Baijiu, but its influence on flavor is ambiguous. The volatile pyrazines and LA content in Laimao Baijiu were investigated by comprehensive two-dimensional gas chromatography–mass spectrometry (GC × GC-qMS) and ultra-performance liquid chromatography-tandem hybrid quadrupole-Orbitrap mass spectrometry (UPLC-Q-Exactive Orbitrap MS). The results demonstrated that 5 kinds of pyrazine with odor activity values ≥1 were identified as important odorants, and the content of LA was 857.72–1807.79 mg/L. Through sensory experiments, the perceptual interaction of LA with five types of pyrazines in a Baijiu matrix was evaluated. The results showed that after adding LA, the olfactory thresholds of tetramethylpyrazine (TMP) and 2,3,5-trimethylpyrazine (TP) significantly decreased, while the olfactory thresholds of 2,6-dimethylpyrazine (DP), 2-ethyl-3,5-dimethylpyrazine (EDP), and 2-ethyl-6-methylpyrazine (EM) increased. Ultraviolet spectrum analysis and molecular dynamics simulation results indicated that with the addition of LA, the intermolecular attraction related to TMP/TP decreases, while the intermolecular attraction related to DP/EDP/EM increases. LA and pyrazines were mainly affected by van der Waals interaction, electrostatic interaction and hydrophobic interaction. Theoretical calculation results further confirmed that the absolute binding energy of LA-DP, LA-EDP, and LA-EM was greater than that of LA-TMP, and LA-TP. The binding trend of DP, EDP, and EM with LA was more obvious. Overall, LA alters the intermolecular forces between pyrazine molecules, thereby changing the sensory perception of Baijiu flavor. It will provide theoretical guidance for enhancing the aroma quality of soy sauce aroma type Baijiu and promote a more in-depth study of Baijiu.

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引用次数: 0

Unravelling the bioavailability of amino acids and bioactive peptides from collagen hydrolysate in coffee in healthy volunteers

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

Food Research International

Pub Date : 2025-04-19 DOI: 10.1016/j.foodres.2025.116478

N. Virgilio , C. Schoen , B. van der Steen , A.J. Kleinnijenhuis , F.L. van Holthoon , S. Vleminckx , C.I.F. Silva , J. Prawitt

It is widely recognized that dietary polyphenols have a strong tendency to interact with proteins, specifically those rich in proline residues. So far, the impact of a matrix rich in polyphenols, like coffee, on the bioavailability of amino acids (AAs) and bioactive peptides (BAPs) from collagen hydrolysates (CH) has not been elucidated. This study aimed to compare the bioavailability of the signature AAs and BAPs from bovine CH dissolved in coffee in healthy human volunteers.

The clinical trial was carried out as randomized, cross-over design. CH were dissolved in water or coffee, respectively, and provided as single dose in a fasting state. The uptake of the CH signature AAs hydroxyproline (Hyp), glycine (Gly) and proline (Pro) and BAPs (Pro-Hyp, Hyp-Gly, Gly-Pro-Hyp) into the bloodstream was followed over a period of 360 min. Plasma concentrations were determined with UPLC-MS/MS.

The peak concentrations of the free signature AAs after intake of CH dissolved in water occurred between 60 and 120 min. Notably, there were significant variations in the increase of plasma concentrations over time of Hyp and Pro when CH was dissolved in coffee. However, when considering the uptake of BAPs, the pharmacokinetic endpoints iAUC, ΔC_max, and T_max demonstrated similarity between water and coffee.

This study emphasizes the importance of understanding how different food matrices, such as water vs. coffee, affect the absorption of bioactive compounds from dietary sources, in this case from CH. Ongoing research aims to explore the connection between food matrices, BAPs and human health with the goal of optimizing dietary interventions for promoting overall well-being.

{"title":"Unravelling the bioavailability of amino acids and bioactive peptides from collagen hydrolysate in coffee in healthy volunteers","authors":"N. Virgilio , C. Schoen , B. van der Steen , A.J. Kleinnijenhuis , F.L. van Holthoon , S. Vleminckx , C.I.F. Silva , J. Prawitt","doi":"10.1016/j.foodres.2025.116478","DOIUrl":"10.1016/j.foodres.2025.116478","url":null,"abstract":"<div><div>It is widely recognized that dietary polyphenols have a strong tendency to interact with proteins, specifically those rich in proline residues. So far, the impact of a matrix rich in polyphenols, like coffee, on the bioavailability of amino acids (AAs) and bioactive peptides (BAPs) from collagen hydrolysates (CH) has not been elucidated. This study aimed to compare the bioavailability of the signature AAs and BAPs from bovine CH dissolved in coffee in healthy human volunteers.</div><div>The clinical trial was carried out as randomized, cross-over design. CH were dissolved in water or coffee, respectively, and provided as single dose in a fasting state. The uptake of the CH signature AAs hydroxyproline (Hyp), glycine (Gly) and proline (Pro) and BAPs (Pro-Hyp, Hyp-Gly, Gly-Pro-Hyp) into the bloodstream was followed over a period of 360 min. Plasma concentrations were determined with UPLC-MS/MS.</div><div>The peak concentrations of the free signature AAs after intake of CH dissolved in water occurred between 60 and 120 min. Notably, there were significant variations in the increase of plasma concentrations over time of Hyp and Pro when CH was dissolved in coffee. However, when considering the uptake of BAPs, the pharmacokinetic endpoints iAUC, ΔC<sub>max</sub>, and T<sub>max</sub> demonstrated similarity between water and coffee.</div><div>This study emphasizes the importance of understanding how different food matrices, such as water vs. coffee, affect the absorption of bioactive compounds from dietary sources, in this case from CH. Ongoing research aims to explore the connection between food matrices, BAPs and human health with the goal of optimizing dietary interventions for promoting overall well-being.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"211 ","pages":"Article 116478"},"PeriodicalIF":7.0,"publicationDate":"2025-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143873649","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

An ex vivo model for evaluation of prebiotic activity of xylan and xylooligosaccharides

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

Food Research International

Pub Date : 2025-04-19 DOI: 10.1016/j.foodres.2025.116461

Kevser Sabanci , Sukru Gulec , Ali Oguz Buyukkileci

Ex vivo techniques can provide more physiologically significant insights into prebiotic activity and overcome some limitations of in vitro tests. In this study, an ex vivo model, formed of a large intestine of mice, was tested to assess the effects of the hydrocolloidal natural polymer, xylan (XY), and its hydrolysis product, xylooligosaccharides (XOS). XY and XOS were loaded separately into the cecum, proximal colon, and distal colon. Their utilization and short-chain fatty acid (SCFA) formation by the colonized microflora and levels of dominant phyla and key genera such as Bifidobacterium, Bacteroides, and Lactobacillus were followed. XY and XOS were metabolized in all sections, and SCFAs were released. The results suggest that the slower utilization of XY compared to XOS in the cecum can enable this polysaccharide to move towards distal parts of the large intestine and extend the sites of prebiotic activity. Unlike widely used in vitro models, the ex vivo model allowed testing the utilization pattern and effects of the prebiotics in the natural environment of the microflora and examining the intestinal sections separately.

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引用次数: 0

Prediction of multi-task physicochemical indices based on hyperspectral imaging and analysis of the relationship between physicochemical composition and sensory quality of tea

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

Food Research International

Pub Date : 2025-04-19 DOI: 10.1016/j.foodres.2025.116455

Xinna Jiang , Xingda Cao , Quancheng Liu , Fan Wang , Shuxiang Fan , Lei Yan , Yuqing Wei , Yun Chen , Guijun Yang , Bo Xu , Quan Wu , Ze Xu , Haibin Yang , Xiuming Zhai

Tea is highly valued by consumers worldwide for its distinctive flavor and rich nutritional profile. Efficient and accurate assessment of tea quality is essential for both producers and consumers. This study focuses on Yongchuan Xiuya green tea and utilizes hyperspectral imaging (HSI) technology integrated with a multi-task regression (MTR) model to simultaneously predict 12 physicochemical indices (WE, SSC, FAA, TP, CAF, EGCG, EGC, EC, ECG, GA, C, GC). To develop this model, the relationship between sensory attributes and physicochemical components was first analyzed, identifying key quality indicators. The original spectral data were preprocessed using the SNV-SG method to enhance data quality. The predictive performance of various models, including partial least squares regression (PLSR), random forest (RF), and extreme gradient boosting (XGBoost), was evaluated, with XGBoost identified as the most effective. Subsequently, the Newton-Raphson-Based Optimization (NRBO) algorithm was employed to optimize the parameters of XGBoost, forming the foundation of the MTR model. By incorporating feature enhancement and correlation analysis, the MTR model effectively predicted multiple quality indices. The model exhibited high predictive accuracy, as indicated by an average R_P² of 0.9774 and an average RMSEP of 0.1097, demonstrating its robustness and reliability in assessing tea quality.

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引用次数: 0

Improving of the drying characteristics, moisture migration and quality attributes by ultrasound pretreatment for convective dried Stropharia rugosoannulata slices

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

Food Research International

Pub Date : 2025-04-19 DOI: 10.1016/j.foodres.2025.116465

Linyan Zhong , Shujie Wu , Fengli Zhao , Zhi Zhang , Xiaochun Li , Chenbing Ai , Lei Liu , Guanghe Zhao

This study investigated how blanching, steaming or ultrasound pretreatment affected the drying characteristics, moisture migration and quality attributes of convective dried Stropharia rugosoannulata slices. The results revealed that, the convective drying process of mushroom slices, whether subjected to pretreatment or not, adhered to the Logarithmic model. All three pretreatments significantly enhanced the convective drying efficiency of mushroom slices, with blanching and steaming being more effective than ultrasound. However, convective dried mushroom slices subjected to ultrasound pretreatment exhibited superior quality, characterized by a higher retention of heat-sensitive active ingredients and improved color. The color improvement was due to ultrasound's ability to better suppress the Maillard reaction and vitamin C oxidation. Overall, ultrasound pretreatment combined with convective drying is promising for producing high-quality dried S. rugosoannulata slices.

{"title":"Improving of the drying characteristics, moisture migration and quality attributes by ultrasound pretreatment for convective dried Stropharia rugosoannulata slices","authors":"Linyan Zhong , Shujie Wu , Fengli Zhao , Zhi Zhang , Xiaochun Li , Chenbing Ai , Lei Liu , Guanghe Zhao","doi":"10.1016/j.foodres.2025.116465","DOIUrl":"10.1016/j.foodres.2025.116465","url":null,"abstract":"<div><div>This study investigated how blanching, steaming or ultrasound pretreatment affected the drying characteristics, moisture migration and quality attributes of convective dried <em>Stropharia rugosoannulata</em> slices. The results revealed that, the convective drying process of mushroom slices, whether subjected to pretreatment or not, adhered to the Logarithmic model. All three pretreatments significantly enhanced the convective drying efficiency of mushroom slices, with blanching and steaming being more effective than ultrasound. However, convective dried mushroom slices subjected to ultrasound pretreatment exhibited superior quality, characterized by a higher retention of heat-sensitive active ingredients and improved color. The color improvement was due to ultrasound's ability to better suppress the Maillard reaction and vitamin C oxidation. Overall, ultrasound pretreatment combined with convective drying is promising for producing high-quality dried <em>S. rugosoannulata</em> slices.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"211 ","pages":"Article 116465"},"PeriodicalIF":7.0,"publicationDate":"2025-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143864383","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

Caking of L-histidine monohydrochloride monohydrate crystals induced due to trace moisture sorption without desorption

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

Food Research International

Pub Date : 2025-04-19 DOI: 10.1016/j.foodres.2025.116458

Jung Won Park, Hyeongseok Han, Kyochan Kim, Min-Hoe Kim, Jun-Woo Kim

L-Histidine monohydrochloride monohydrate (HIS HCl H₂O) is a commercially produced crystalline powder used in the food, pharmaceutical, and feed industries. During the commercial distribution and storage of HIS HCl H₂O, customer complaints have arisen due to undesired caking. However, the caking mechanism and potential solutions for HIS HCl H₂O crystals have not been thoroughly investigated. In this study, we experimentally measured moisture sorption and the degree of caking at various temperatures and relative humidity (RH) conditions to investigate the caking mechanism of HIS HCl H₂O crystals. It was found that caking of HIS HCl H₂O crystals occurs at a temperature of 70 °C and a RH of 80 %, even with a moisture content of less than 0.1 %. This caking occurred without evaporative crystallization from moisture desorption. During the caking of HIS HCl H₂O crystals, fine crystals were removed, and intermediate-sized crystals grew, with increasing mean particle size from 435.7 to 475.1 μm. However, no remarkable polymorphic changes were observed. The caking was more severe for the sample with smaller crystal size. At a temperature of 70 °C and a RH of 80 %, the lump production ratio and breakable ratio of crystals smaller than 125 μm were 99.8 % and 24.9 %, respectively. However, crystals in the size range of 500–1000 μm did not show any lump formation. Based on these findings, decreasing cooling rate during crystallization process was applied as an effective strategy to prevent lump formation by increasing crystal size during the commercial manufacturing process of HIS HCl H₂O.

{"title":"Caking of L-histidine monohydrochloride monohydrate crystals induced due to trace moisture sorption without desorption","authors":"Jung Won Park, Hyeongseok Han, Kyochan Kim, Min-Hoe Kim, Jun-Woo Kim","doi":"10.1016/j.foodres.2025.116458","DOIUrl":"10.1016/j.foodres.2025.116458","url":null,"abstract":"<div><div>L-Histidine monohydrochloride monohydrate (HIS HCl H<sub>2</sub>O) is a commercially produced crystalline powder used in the food, pharmaceutical, and feed industries. During the commercial distribution and storage of HIS HCl H<sub>2</sub>O, customer complaints have arisen due to undesired caking. However, the caking mechanism and potential solutions for HIS HCl H<sub>2</sub>O crystals have not been thoroughly investigated. In this study, we experimentally measured moisture sorption and the degree of caking at various temperatures and relative humidity (RH) conditions to investigate the caking mechanism of HIS HCl H<sub>2</sub>O crystals. It was found that caking of HIS HCl H<sub>2</sub>O crystals occurs at a temperature of 70 °C and a RH of 80 %, even with a moisture content of less than 0.1 %. This caking occurred without evaporative crystallization from moisture desorption. During the caking of HIS HCl H<sub>2</sub>O crystals, fine crystals were removed, and intermediate-sized crystals grew, with increasing mean particle size from 435.7 to 475.1 μm. However, no remarkable polymorphic changes were observed. The caking was more severe for the sample with smaller crystal size. At a temperature of 70 °C and a RH of 80 %, the lump production ratio and breakable ratio of crystals smaller than 125 μm were 99.8 % and 24.9 %, respectively. However, crystals in the size range of 500–1000 μm did not show any lump formation. Based on these findings, decreasing cooling rate during crystallization process was applied as an effective strategy to prevent lump formation by increasing crystal size during the commercial manufacturing process of HIS HCl H<sub>2</sub>O.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"211 ","pages":"Article 116458"},"PeriodicalIF":7.0,"publicationDate":"2025-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143864381","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

Efficacy of photodynamic treatment with new methylene blue on planktonic cells and biofilms of Salmonella isolated from vegetal sources in Brazil 新型亚甲基蓝光动力疗法对巴西植物源沙门氏菌浮游细胞和生物膜的疗效

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

Food Research International

Pub Date : 2025-04-19 DOI: 10.1016/j.foodres.2025.116472

Felipe Pinheiro Vilela , Camila Guedes Francisco , Guilherme Thomaz Pereira Brancini , Dália dos Prazeres Rodrigues , Marta Inês Cazentini Medeiros , Gilberto Úbida Leite Braga , Juliana Pfrimer Falcão

Non-typhoid Salmonella enterica (NTS) serovars Enteritidis (S. Enteritidis), Infantis (S. Infantis), and Typhimurium (S. Typhimurium) are among the main pathogens causing foodborne diseases in humans worldwide. Considering their broad presence in several hosts, including plants, and their increasing antimicrobial resistance rates globally, methods to control spoilage and eradicate these pathogens are necessary. Antimicrobial photodynamic treatment (APDT) shows promising results for the control of foodborne pathogens, but only few studies have analyzed the potential of this method to control NTS, especially among isolates from vegetal sources. Therefore, this study evaluated the effect of APDT with new methylene blue N (NMBN) against planktonic cells and biofilms of S. Enteritidis, S. Infantis, and S. Typhimurium isolated from vegetal sources in Brazil. The eight strains were exposed to APDT with 6.25, 12.5, and 25 μM of NMBN and 4.16, 12.5, and 25 J/cm² light fluences (5, 15 and 30 min, respectively) for planktonic cells. Two S. Enteritidis and one S. Infantis strains with consistent biofilm formation on crystal-violet staining assay and confocal microscopy were selected for the anti-biofilm APDT under the same conditions. For planktonic cells, 12.5 or 25 μM NMBN with 15 and 30 min exposures fully eradicated all strains tested. For biofilms, these conditions reduced cell counts for all strains, showing that APDT is effective in controlling biofilms. In conclusion, APDT with NMBN was capable of successfully eradicating planktonic cells of S. Enteritidis, S. Infantis, and S. Typhimurium, and also reduced cell counts of S. Enteritidis and S. Infantis biofilms. These results showed the promising capacity of APDT treatment with NMBN as a method for the control and eradication of NTS in food items.

{"title":"Efficacy of photodynamic treatment with new methylene blue on planktonic cells and biofilms of Salmonella isolated from vegetal sources in Brazil","authors":"Felipe Pinheiro Vilela , Camila Guedes Francisco , Guilherme Thomaz Pereira Brancini , Dália dos Prazeres Rodrigues , Marta Inês Cazentini Medeiros , Gilberto Úbida Leite Braga , Juliana Pfrimer Falcão","doi":"10.1016/j.foodres.2025.116472","DOIUrl":"10.1016/j.foodres.2025.116472","url":null,"abstract":"<div><div>Non-typhoid <em>Salmonella enterica</em> (NTS) serovars Enteritidis (<em>S.</em> Enteritidis), Infantis (<em>S.</em> Infantis), and Typhimurium (<em>S.</em> Typhimurium) are among the main pathogens causing foodborne diseases in humans worldwide. Considering their broad presence in several hosts, including plants, and their increasing antimicrobial resistance rates globally, methods to control spoilage and eradicate these pathogens are necessary. Antimicrobial photodynamic treatment (APDT) shows promising results for the control of foodborne pathogens, but only few studies have analyzed the potential of this method to control NTS, especially among isolates from vegetal sources. Therefore, this study evaluated the effect of APDT with new methylene blue N (NMBN) against planktonic cells and biofilms of <em>S.</em> Enteritidis, <em>S.</em> Infantis, and <em>S.</em> Typhimurium isolated from vegetal sources in Brazil. The eight strains were exposed to APDT with 6.25, 12.5, and 25 μM of NMBN and 4.16, 12.5, and 25 J/cm<sup>2</sup> light fluences (5, 15 and 30 min, respectively) for planktonic cells. Two <em>S.</em> Enteritidis and one <em>S.</em> Infantis strains with consistent biofilm formation on crystal-violet staining assay and confocal microscopy were selected for the anti-biofilm APDT under the same conditions. For planktonic cells, 12.5 or 25 μM NMBN with 15 and 30 min exposures fully eradicated all strains tested. For biofilms, these conditions reduced cell counts for all strains, showing that APDT is effective in controlling biofilms. In conclusion, APDT with NMBN was capable of successfully eradicating planktonic cells of <em>S.</em> Enteritidis, <em>S.</em> Infantis, and <em>S.</em> Typhimurium, and also reduced cell counts of <em>S.</em> Enteritidis and <em>S.</em> Infantis biofilms. These results showed the promising capacity of APDT treatment with NMBN as a method for the control and eradication of NTS in food items.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"211 ","pages":"Article 116472"},"PeriodicalIF":7.0,"publicationDate":"2025-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143860661","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

A sustainable and efficient emulsifier for vegetable oil-pickering emulsion based on cellulose nanoribbons

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

Food Research International

Pub Date : 2025-04-19 DOI: 10.1016/j.foodres.2025.116479

Yang Zhao , Qingcheng Wang , Tian Liu , Peipei Wang , Igor S. Makarov , Mohammad Rizwan Khan , Jiaqi Guo , Wenyuan Zhu , Huining Xiao , Junlong Song

An emulsion stabilization technique based on molecularly thin cellulose nanoribbons (CR) is described, demonstrating superior emulsifying capability at concentrations as low as 0.05 %. The results show that CR enables the stabilization of oil-in-water emulsions that remain stable for over 60 days, even at high oil-to-water ratios. Rheological assessment reveals a shear-thinning profile and dominance of storage modulus (G') over loss modulus (G"), signifying the emulsions' viscoelastic nature and resistance to structural breakdown. In particular, emulsions containing 0.5 % CR presented exceptional centrifugal stability at 8000 rpm without oil leakage or emulsion breakage. In contrast, emulsions stabilized by cellulose nanocrystals (CNC) and nanofibrils (CNF) exhibited significantly reduced stability and viscosity. This study underscores CR's potential in creating eco-friendly, high-performance food-grade emulsions that meet the burgeoning demands for environmentally friendly and healthy foods.

{"title":"A sustainable and efficient emulsifier for vegetable oil-pickering emulsion based on cellulose nanoribbons","authors":"Yang Zhao , Qingcheng Wang , Tian Liu , Peipei Wang , Igor S. Makarov , Mohammad Rizwan Khan , Jiaqi Guo , Wenyuan Zhu , Huining Xiao , Junlong Song","doi":"10.1016/j.foodres.2025.116479","DOIUrl":"10.1016/j.foodres.2025.116479","url":null,"abstract":"<div><div>An emulsion stabilization technique based on molecularly thin cellulose nanoribbons (CR) is described, demonstrating superior emulsifying capability at concentrations as low as 0.05 %. The results show that CR enables the stabilization of oil-in-water emulsions that remain stable for over 60 days, even at high oil-to-water ratios. Rheological assessment reveals a shear-thinning profile and dominance of storage modulus (G') over loss modulus (G\"), signifying the emulsions' viscoelastic nature and resistance to structural breakdown. In particular, emulsions containing 0.5 % CR presented exceptional centrifugal stability at 8000 rpm without oil leakage or emulsion breakage. In contrast, emulsions stabilized by cellulose nanocrystals (CNC) and nanofibrils (CNF) exhibited significantly reduced stability and viscosity. This study underscores CR's potential in creating eco-friendly, high-performance food-grade emulsions that meet the burgeoning demands for environmentally friendly and healthy foods.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"211 ","pages":"Article 116479"},"PeriodicalIF":7.0,"publicationDate":"2025-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143873650","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