Pub Date : 2026-01-20DOI: 10.1016/j.foodres.2026.118453
Yue Sun , Le Yan , Cheng Li , Chenghai Li , Tongtong Liu , Jinli Zhang
Solid-state fermentation (SSF) is considered one of the most effective biotransformation strategies for enhancing the bioactivity of polysaccharides. In this study, the wheat aleurone layer was fermented using Agrocybe aegerita, and the resulting polysaccharides exhibited significantly enhanced antioxidant activity. Among them, the polysaccharide fraction designated as FALP-1, which showed the strongest antioxidant activity, was selected for structural characterization and further evaluation of its antioxidant effects using an H₂O₂-injured HepG2 cell model. FALP-1, with a molecular weight of 6.39 kDa, consisted of fucose, arabinose, galactose, glucose, xylose, and mannose in a molar ratio of 1.00:38.72:6.38:4.04:75.21:5.04. Structural analyses indicated that FALP-1 is a moderately branched arabinoxylan. Antioxidant evaluations demonstrated that FALP-1 enhanced cell viability and alleviated mitochondrial membrane depolarization. Within a concentration range of 25–400 μg/mL, FALP-1 significantly decreased reactive oxygen species (ROS) and malondialdehyde (MDA) levels in a dose-dependent manner, while increasing the activities of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), and catalase (CAT). Collectively, these findings suggest that FALP-1 is a structurally distinctive polysaccharide with potent antioxidant activity and provide new insights into the high-value utilization of wheat processing by-products.
{"title":"Structural characterization and antioxidant activity evaluation of a polysaccharide obtained from the wheat aleurone layer fermented by Agrocybe aegerita","authors":"Yue Sun , Le Yan , Cheng Li , Chenghai Li , Tongtong Liu , Jinli Zhang","doi":"10.1016/j.foodres.2026.118453","DOIUrl":"10.1016/j.foodres.2026.118453","url":null,"abstract":"<div><div>Solid-state fermentation (SSF) is considered one of the most effective biotransformation strategies for enhancing the bioactivity of polysaccharides. In this study, the wheat aleurone layer was fermented using <em>Agrocybe aegerita</em>, and the resulting polysaccharides exhibited significantly enhanced antioxidant activity. Among them, the polysaccharide fraction designated as FALP-1, which showed the strongest antioxidant activity, was selected for structural characterization and further evaluation of its antioxidant effects using an H₂O₂-injured HepG2 cell model. FALP-1, with a molecular weight of 6.39 kDa, consisted of fucose, arabinose, galactose, glucose, xylose, and mannose in a molar ratio of 1.00:38.72:6.38:4.04:75.21:5.04. Structural analyses indicated that FALP-1 is a moderately branched arabinoxylan. Antioxidant evaluations demonstrated that FALP-1 enhanced cell viability and alleviated mitochondrial membrane depolarization. Within a concentration range of 25–400 μg/mL, FALP-1 significantly decreased reactive oxygen species (ROS) and malondialdehyde (MDA) levels in a dose-dependent manner, while increasing the activities of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), and catalase (CAT). Collectively, these findings suggest that FALP-1 is a structurally distinctive polysaccharide with potent antioxidant activity and provide new insights into the high-value utilization of wheat processing by-products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118453"},"PeriodicalIF":8.0,"publicationDate":"2026-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146025596","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 : 2026-01-20DOI: 10.1016/j.foodres.2026.118437
Jinshan Xi , Xujiao Li , Li Shao , Yinchi Liang , Hossam Salah Mahmoud Ali , Fengyun Zhao , Shuhua Zhu , Kun Yu
Micro-nano bubbles (MNBs) technology has been widely applied in agriculture, but combining it with ethylene gas remains underexplored. In this study, ‘Flame’ seedless grapevines were treated with micro-nano ethylene bubbles water (C2H4-MNBs) and ethylene gas (EG), with distilled water serving as the control (CK). At 4, 7, 10, and 13 days, C2H4-MNBs significantly improved fruit coloration, anthocyanin content, and significantly elevated the activities of phenylalanine ammonia-lyase (PAL) and chalcone synthase (CHS). Moreover, endogenous ethylene and ABA levels were significantly upregulated at 4 days post-treatment. At 10 days, soluble solids, anthocyanin content, endogenous ethylene production, and ABA accumulation in the C2H4-MNBs treatment were all significantly higher than those in the EG treatment. Transcriptomic analysis revealed that several key genes involved in anthocyanin, ethylene and abscisic acid (ABA) metabolism were upregulated under C2H4-MNBs treatment. This study investigated the regulatory mechanism of C2H4-MNBs on grape coloration at the metabolic and transcriptional levels, demonstrating superior efficacy compared to ethylene gas.
{"title":"Micro-nano ethylene bubbles water promotes anthocyanin accumulation in grapes by regulating endogenous ethylene and synergistic abscisic acid","authors":"Jinshan Xi , Xujiao Li , Li Shao , Yinchi Liang , Hossam Salah Mahmoud Ali , Fengyun Zhao , Shuhua Zhu , Kun Yu","doi":"10.1016/j.foodres.2026.118437","DOIUrl":"10.1016/j.foodres.2026.118437","url":null,"abstract":"<div><div>Micro-nano bubbles (MNBs) technology has been widely applied in agriculture, but combining it with ethylene gas remains underexplored. In this study, ‘Flame’ seedless grapevines were treated with micro-nano ethylene bubbles water (C<sub>2</sub>H<sub>4</sub>-MNBs) and ethylene gas (EG), with distilled water serving as the control (CK). At 4, 7, 10, and 13 days, C<sub>2</sub>H<sub>4</sub>-MNBs significantly improved fruit coloration, anthocyanin content, and significantly elevated the activities of phenylalanine ammonia-lyase (PAL) and chalcone synthase (CHS). Moreover, endogenous ethylene and ABA levels were significantly upregulated at 4 days post-treatment. At 10 days, soluble solids, anthocyanin content, endogenous ethylene production, and ABA accumulation in the C<sub>2</sub>H<sub>4</sub>-MNBs treatment were all significantly higher than those in the EG treatment. Transcriptomic analysis revealed that several key genes involved in anthocyanin, ethylene and abscisic acid (ABA) metabolism were upregulated under C<sub>2</sub>H<sub>4</sub>-MNBs treatment. This study investigated the regulatory mechanism of C<sub>2</sub>H<sub>4</sub>-MNBs on grape coloration at the metabolic and transcriptional levels, demonstrating superior efficacy compared to ethylene gas.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118437"},"PeriodicalIF":8.0,"publicationDate":"2026-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075683","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 : 2026-01-20DOI: 10.1016/j.foodres.2026.118458
Xin Meng , Yijun Wang , Lianyao Cai , Huan Sun , Yiran Song , Wei Tao , Ying Gao , Chaohong Fu , Yong-quan Xu
Black tea, due to its distinctive flavor, is the most popular type of tea worldwide. Tea producers and scientists devote themselves to the development of novel black tea with better and special flavors. In this study, cherry blossoms and tannase were added to black tea during processing, and their effects on the aroma and taste of black tea were evaluated by analyzing the sensory quality, contents of non-volatile and volatile components, and the antioxidant capacity. Combined with molecular sensory science, the characteristic aroma compounds of cherry blossom black tea were further validated. The results indicate that incorporating cherry blossoms and tannase during the fermentation stage of black tea effectively improved the aroma profile, the taste of the tea infusion, and its antioxidant capacity. This study established the aroma wheel of cherry blossom black tea for the first time and systematically characterized its characteristic aroma compounds, laying foundation for the development and production of cherry blossom black tea.
{"title":"Improving the flavor of black tea with treatment of cherry blossom and tannase: based on molecular sensory science and chemometrics","authors":"Xin Meng , Yijun Wang , Lianyao Cai , Huan Sun , Yiran Song , Wei Tao , Ying Gao , Chaohong Fu , Yong-quan Xu","doi":"10.1016/j.foodres.2026.118458","DOIUrl":"10.1016/j.foodres.2026.118458","url":null,"abstract":"<div><div>Black tea, due to its distinctive flavor, is the most popular type of tea worldwide. Tea producers and scientists devote themselves to the development of novel black tea with better and special flavors. In this study, cherry blossoms and tannase were added to black tea during processing, and their effects on the aroma and taste of black tea were evaluated by analyzing the sensory quality, contents of non-volatile and volatile components, and the antioxidant capacity. Combined with molecular sensory science, the characteristic aroma compounds of cherry blossom black tea were further validated. The results indicate that incorporating cherry blossoms and tannase during the fermentation stage of black tea effectively improved the aroma profile, the taste of the tea infusion, and its antioxidant capacity. This study established the aroma wheel of cherry blossom black tea for the first time and systematically characterized its characteristic aroma compounds, laying foundation for the development and production of cherry blossom black tea.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118458"},"PeriodicalIF":8.0,"publicationDate":"2026-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075694","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 : 2026-01-20DOI: 10.1016/j.foodres.2026.118463
Kunshan Yao , Yexin Xu , Jun Sun , Bing Zhou , Bing Zhang , Xiaojiao Du , Yibo Zhang
The quality degradation of frozen meat during storage is mainly attributed to oxidative reactions in lipids and proteins. This study aimed to evaluate lipid and protein oxidation in frozen-thawed chicken meat by employing hyperspectral imaging (HSI). During ten freeze-thaw (F-T) cycles, the thiobarbituric acid reactive substances (TBARS) content in chicken meat increased from 0.0910 to 0.5120 mg/kg, and the carbonyl content increased from 1.0560 to 3.9550 nmol/mg. Correlation analysis result indicated a strong correlation (r = 0.982) between TBARS and carbonyl content. To address the inefficiency of conventional methods that require training separate models for each indicator, a novel multi-task deep learning framework integrating gramian angular difference fields (GADF) with multi-task convolutional neural network (MTCNN) was proposed to achieve end-to-end simultaneous prediction of TBARS and carbonyl content in a computer vision processing paradigm. The developed GADF-MTCNN model demonstrated superior predictive performance for correlated tasks, significantly outperforming the compared single-output deep learning models, with prediction results of R2p = 0.9458, RMSEP = 0.0296 mg/kg, and RPD = 4.3030 for TBARS, and R2p = 0.9545, RMSEP = 0.1905 nmol/mg, and RPD = 4.7014 for carbonyl content. Moreover, lipid and protein oxidation were simultaneously visualized in a pixel-wise manner by transferring the established GADF-MTCNN model to hyperspectral images, which contributes to the management of storage and sales. The results indicated the combination of HSI and GADF-MTCNN has great potential for evaluating lipid and protein oxidation in frozen-thawed chicken meat.
{"title":"Simultaneous detection and visualization of lipid and protein oxidation in frozen-thawed chicken meat using hyperspectral imaging","authors":"Kunshan Yao , Yexin Xu , Jun Sun , Bing Zhou , Bing Zhang , Xiaojiao Du , Yibo Zhang","doi":"10.1016/j.foodres.2026.118463","DOIUrl":"10.1016/j.foodres.2026.118463","url":null,"abstract":"<div><div>The quality degradation of frozen meat during storage is mainly attributed to oxidative reactions in lipids and proteins. This study aimed to evaluate lipid and protein oxidation in frozen-thawed chicken meat by employing hyperspectral imaging (HSI). During ten freeze-thaw (F-T) cycles, the thiobarbituric acid reactive substances (TBARS) content in chicken meat increased from 0.0910 to 0.5120 mg/kg, and the carbonyl content increased from 1.0560 to 3.9550 nmol/mg. Correlation analysis result indicated a strong correlation (<em>r</em> = 0.982) between TBARS and carbonyl content. To address the inefficiency of conventional methods that require training separate models for each indicator, a novel multi-task deep learning framework integrating gramian angular difference fields (GADF) with multi-task convolutional neural network (MTCNN) was proposed to achieve end-to-end simultaneous prediction of TBARS and carbonyl content in a computer vision processing paradigm. The developed GADF-MTCNN model demonstrated superior predictive performance for correlated tasks, significantly outperforming the compared single-output deep learning models, with prediction results of R<sup>2</sup><sub>p</sub> = 0.9458, RMSEP = 0.0296 mg/kg, and RPD = 4.3030 for TBARS, and R<sup>2</sup><sub>p</sub> = 0.9545, RMSEP = 0.1905 nmol/mg, and RPD = 4.7014 for carbonyl content. Moreover, lipid and protein oxidation were simultaneously visualized in a pixel-wise manner by transferring the established GADF-MTCNN model to hyperspectral images, which contributes to the management of storage and sales. The results indicated the combination of HSI and GADF-MTCNN has great potential for evaluating lipid and protein oxidation in frozen-thawed chicken meat.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118463"},"PeriodicalIF":8.0,"publicationDate":"2026-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146025548","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 : 2026-01-20DOI: 10.1016/j.foodres.2026.118467
Caner Caliskan , Laura Nyhan , Ever Hernández-Olivas , Siyi Feng , Emanuele Zannini , Nesli Sozer , André Brodkorb , Elke K. Arendt
The growing global population and climate crisis demand expanding non-animal protein options. Single-cell protein biomass, referred to as “Solein”, is produced by the hydrogen-oxidising bacterium Xanthobacter sp. SoF1 and is a promising, sustainable source of protein and dietary fibre, especially when created using renewable energy. This study investigates Solein protein powder (SPP) for its composition and techno-functional properties, comparing it to pea protein isolate (PPI). SPP had a lower fat content and higher dietary fibre, while matching the protein content of PPI. SPP met all indispensable amino acid requirements for adults over the age of three, as outlined by the FAO in 2013.
A milk alternative resembling semi-skimmed cow's milk was produced from SPP and PPI. These emulsions were fermented with a commercial starter culture containing Streptococcus thermophilus. The fermentation process was monitored by tracking pH, total titratable acidity, and microbial growth. The resulting yoghurt alternative (YA) underwent textural and rheological analysis. Solein protein powder yoghurt alternative (SPP-YA) exhibited faster acidification, greater microbial growth, improved water retention, and a texture similar to dairy yoghurt.
Static in vitro digestion revealed moderate protein digestibility of the non-fermented SPP emulsion (63.8–67.5%), based on total amino acids, free amino groups, and total nitrogen, with an in vitro Digestible Indispensable Amino Acid Score (DIAAS) of (51.0 ± 6.1%). Fermentation slightly reduced digestibility (57.8–59.6%) and DIAAS (48.3 ± 1.4%), with isoleucine as the limiting amino acid. This work provides the first insight into the structural and nutritional performance of hydrogen-oxidising bacterial protein in non-dairy YA.
不断增长的全球人口和气候危机需要扩大非动物蛋白的选择。单细胞蛋白质生物质，被称为“Solein”，是由氧化氢细菌黄杆菌sp. SoF1产生的，是一种有前途的、可持续的蛋白质和膳食纤维来源，特别是当使用可再生能源产生时。研究了大豆蛋白粉（Solein protein powder， SPP）的组成和技术功能特性，并与豌豆分离蛋白（pea protein isolate， PPI）进行了比较。SPP的脂肪含量较低，膳食纤维含量较高，蛋白质含量与PPI相当。根据粮农组织2013年的概述，SPP满足三岁以上成年人所需的所有必需氨基酸。用SPP和PPI生产了一种类似半脱脂牛奶的牛奶替代品。这些乳剂是用含有嗜热链球菌的商业发酵剂发酵的。通过跟踪pH、总可滴定酸度和微生物生长来监测发酵过程。所得到的酸奶替代品（YA）进行了结构和流变学分析。Solein蛋白粉酸奶替代品（SPP-YA）表现出更快的酸化，更大的微生物生长，更好的保水性和类似于乳制品酸奶的质地。体外静态消化试验表明，以总氨基酸、游离氨基和总氮为指标，非发酵SPP乳状液的蛋白质消化率为63.8 ~ 67.5%，体外可消化必需氨基酸评分（DIAAS）为（51.0±6.1%）。发酵略微降低消化率（57.8 ~ 59.6%）和DIAAS(48.3±1.4%)，以异亮氨酸为限制氨基酸。这项工作首次深入了解了非乳制品YA中氧化氢细菌蛋白的结构和营养性能。
{"title":"Techno-functional and nutritional evaluation of Solein single-cell protein and its application in non-dairy yoghurt alternatives","authors":"Caner Caliskan , Laura Nyhan , Ever Hernández-Olivas , Siyi Feng , Emanuele Zannini , Nesli Sozer , André Brodkorb , Elke K. Arendt","doi":"10.1016/j.foodres.2026.118467","DOIUrl":"10.1016/j.foodres.2026.118467","url":null,"abstract":"<div><div>The growing global population and climate crisis demand expanding non-animal protein options. Single-cell protein biomass, referred to as “Solein”, is produced by the hydrogen-oxidising bacterium <em>Xanthobacter sp. SoF1</em> and is a promising, sustainable source of protein and dietary fibre, especially when created using renewable energy. This study investigates Solein protein powder (SPP) for its composition and techno-functional properties, comparing it to pea protein isolate (PPI). SPP had a lower fat content and higher dietary fibre, while matching the protein content of PPI. SPP met all indispensable amino acid requirements for adults over the age of three, as outlined by the FAO in 2013.</div><div>A milk alternative resembling semi-skimmed cow's milk was produced from SPP and PPI. These emulsions were fermented with a commercial starter culture containing <em>Streptococcus thermophilus</em>. The fermentation process was monitored by tracking pH, total titratable acidity, and microbial growth. The resulting yoghurt alternative (YA) underwent textural and rheological analysis. Solein protein powder yoghurt alternative (SPP-YA) exhibited faster acidification, greater microbial growth, improved water retention, and a texture similar to dairy yoghurt.</div><div>Static <em>in vitro</em> digestion revealed moderate protein digestibility of the non-fermented SPP emulsion (63.8–67.5%), based on total amino acids, free amino groups, and total nitrogen, with an <em>in vitro</em> Digestible Indispensable Amino Acid Score (DIAAS) of (51.0 ± 6.1%). Fermentation slightly reduced digestibility (57.8–59.6%) and DIAAS (48.3 ± 1.4%), with isoleucine as the limiting amino acid. This work provides the first insight into the structural and nutritional performance of hydrogen-oxidising bacterial protein in non-dairy YA.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118467"},"PeriodicalIF":8.0,"publicationDate":"2026-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146025701","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 : 2026-01-20DOI: 10.1016/j.foodres.2026.118481
Xuan Yao , Qianying Ding , Xiaoli Liu , Yumeng Shan , Jiaxuan Ma , Xiaohui Lv , Zhijun Xia , Gan Hu , Yongguo Jin
Constructing natural protein hydrogels with controllable structures and high stability remains a major challenge in sustainable material development. In this study, egg white protein (EWP) was used as a model to develop a succinylation-assisted cyclic mineralization strategy, in which regulated protein-ion coordination reinforced the hydrogel network. Succinylation markedly increased surface charge density and ion-binding capacity, enabling controlled in situ calcium phosphate deposition during alternating Ca2+/HPO42− immersion cycles. As mineralization progressed, the inorganic content increased from 26.71% to 57.96%, and the Ca/P ratio rose from 0.5 to 1.61. Under moderate mineralization conditions, the hydrogels exhibited a denser microstructure with significantly enhanced gel strength and hardness, accompanied by reduced swelling. Spectroscopic and microscopic analyses revealed mineralized domains rich in amorphous calcium phosphate or poorly crystalline apatite. Molecular docking and molecular dynamics simulations indicated that succinylation increased protein conformational flexibility, thereby strengthening Ca2+/HPO42− coordination. Notably, the optimized hydrogels showed good cytocompatibility and significantly upregulated osteogenic marker gene expression in MC3T3-E1 preosteoblast cells. This strategy provides an effective route for regulating structure-property relationships in egg white protein hydrogels.
{"title":"Mechanically robust egg white protein hydrogels enabled by succinylation-assisted cyclic mineralization","authors":"Xuan Yao , Qianying Ding , Xiaoli Liu , Yumeng Shan , Jiaxuan Ma , Xiaohui Lv , Zhijun Xia , Gan Hu , Yongguo Jin","doi":"10.1016/j.foodres.2026.118481","DOIUrl":"10.1016/j.foodres.2026.118481","url":null,"abstract":"<div><div>Constructing natural protein hydrogels with controllable structures and high stability remains a major challenge in sustainable material development. In this study, egg white protein (EWP) was used as a model to develop a succinylation-assisted cyclic mineralization strategy, in which regulated protein-ion coordination reinforced the hydrogel network. Succinylation markedly increased surface charge density and ion-binding capacity, enabling controlled in situ calcium phosphate deposition during alternating Ca<sup>2+</sup>/HPO<sub>4</sub><sup>2−</sup> immersion cycles. As mineralization progressed, the inorganic content increased from 26.71% to 57.96%, and the Ca/P ratio rose from 0.5 to 1.61. Under moderate mineralization conditions, the hydrogels exhibited a denser microstructure with significantly enhanced gel strength and hardness, accompanied by reduced swelling. Spectroscopic and microscopic analyses revealed mineralized domains rich in amorphous calcium phosphate or poorly crystalline apatite. Molecular docking and molecular dynamics simulations indicated that succinylation increased protein conformational flexibility, thereby strengthening Ca<sup>2+</sup>/HPO<sub>4</sub><sup>2−</sup> coordination. Notably, the optimized hydrogels showed good cytocompatibility and significantly upregulated osteogenic marker gene expression in MC3T3-E1 preosteoblast cells. This strategy provides an effective route for regulating structure-property relationships in egg white protein hydrogels.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118481"},"PeriodicalIF":8.0,"publicationDate":"2026-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146025703","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 : 2026-01-19DOI: 10.1016/j.foodres.2026.118479
Hesham A. Ismail , Wafaa M. Salama , Arwa M. Ali , Wael F. Elkot , Tawfiq Alsulami , Suleiman A. Althawab , Basim M. Alohali , Ammar Al-Farga , Rezk A. Awad
Bioactive compounds from plant-derived foods are commonly present in fruits, vegetables, herbs, spices, and whole grains. These include flavonoids, phenolic acids, carotenoids, and terpenes, which are known for their health-promoting effects and their influence on the structural and rheological properties of food products. Tiger Milk, Nabq, Bambosa, and Mokhed fruits are rich sources of nutrients and bioactive compounds, including total phenolics, flavonoids, and antioxidants. The total phenolic content was 77.10, 173.70, 246.80, and 85.20 mg GAE/g, while the total flavonoid content was 13.40, 32.68, 30.92, and 24.30 mg QE/g for Tiger Milk, Nabq, Bambosa, and Mokhed, respectively. This study investigates the mechanistic influence of bioactive-rich fruit pulps (Nabq, Bambosia, and Mokhed) on the structural, physicochemical, and rheological behavior of a plant-based frozen food matrix formulated from tiger nut milk. Unlike conventional formulation studies, the work focuses on how the phenolic and flavonoid constituents of the incorporated fruit pulps modulate the molecular interactions within the tiger nut matrix and subsequently alter its functional performance during freezing. Increasing pulp concentration resulted in progressive enhancement of antioxidant capacity, total phenolic and fiber content, which was associated with measurable shifts in acidity, freezing point depression, density-related parameters, and color development. Rheological analysis revealed substantial reinforcement of the shear-stress response, suggesting bioactive-driven modifications to viscosity-related structure formation. The incorporation of fruit pulps also influenced sensory-perceived texture and structural integrity, reflecting their functional role in matrix stabilization. These findings shed light on how plant-derived bioactive compounds modulate the physicochemical architecture of frozen food systems, offering a deeper understanding relevant to the design of functional plant-based desserts.
{"title":"Bioactive-driven modulation of structural, rheological, and functional properties in tiger nut–based frozen food matrices enriched with selected fruit pulps","authors":"Hesham A. Ismail , Wafaa M. Salama , Arwa M. Ali , Wael F. Elkot , Tawfiq Alsulami , Suleiman A. Althawab , Basim M. Alohali , Ammar Al-Farga , Rezk A. Awad","doi":"10.1016/j.foodres.2026.118479","DOIUrl":"10.1016/j.foodres.2026.118479","url":null,"abstract":"<div><div>Bioactive compounds from plant-derived foods are commonly present in fruits, vegetables, herbs, spices, and whole grains. These include flavonoids, phenolic acids, carotenoids, and terpenes, which are known for their health-promoting effects and their influence on the structural and rheological properties of food products. Tiger Milk, Nabq, Bambosa, and Mokhed fruits are rich sources of nutrients and bioactive compounds, including total phenolics, flavonoids, and antioxidants. The total phenolic content was 77.10, 173.70, 246.80, and 85.20 mg GAE/g, while the total flavonoid content was 13.40, 32.68, 30.92, and 24.30 mg QE/g for Tiger Milk, Nabq, Bambosa, and Mokhed, respectively. This study investigates the mechanistic influence of bioactive-rich fruit pulps (Nabq, Bambosia, and Mokhed) on the structural, physicochemical, and rheological behavior of a plant-based frozen food matrix formulated from tiger nut milk. Unlike conventional formulation studies, the work focuses on how the phenolic and flavonoid constituents of the incorporated fruit pulps modulate the molecular interactions within the tiger nut matrix and subsequently alter its functional performance during freezing. Increasing pulp concentration resulted in progressive enhancement of antioxidant capacity, total phenolic and fiber content, which was associated with measurable shifts in acidity, freezing point depression, density-related parameters, and color development. Rheological analysis revealed substantial reinforcement of the shear-stress response, suggesting bioactive-driven modifications to viscosity-related structure formation. The incorporation of fruit pulps also influenced sensory-perceived texture and structural integrity, reflecting their functional role in matrix stabilization. These findings shed light on how plant-derived bioactive compounds modulate the physicochemical architecture of frozen food systems, offering a deeper understanding relevant to the design of functional plant-based desserts.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118479"},"PeriodicalIF":8.0,"publicationDate":"2026-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146025578","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 : 2026-01-19DOI: 10.1016/j.foodres.2026.118466
Kaili Wang , Xu Zhao , Tong Zhang , Sijia Yang , Sufang Duan , Aili Li , Lu Li
Food allergy (FA) is characterized by an imbalance in T helper cell responses, specifically a dysregulation of the Th17 and Treg cells. While bovine milk exosomes (BMEs) are known to possess immunomodulatory properties, their role in modulating Th17/Treg balance in FA remains unclear. This study aimed to investigate whether BMEs could alleviate FA by restoring Th17/Treg balance and to identify the key miRNA mediators involved, particularly focusing on the STAT signaling pathway. An OVA-sensitized mouse model of FA was established. Mice were treated with varying doses of BMEs. Symptoms, immune parameters, cytokine levels, and relevant signaling pathways were assessed. High-throughput sequencing and bioinformatics were used to identify miRNA candidates. Functional validation was performed using gain- and loss-of-function experiments in splenic lymphocytes. The results showed that BMEs administration significantly alleviated FA symptoms in a dose-dependent manner, restored Th17/Treg balance, and suppressed STAT3/p-STAT3/RORγt activation. High-throughput sequencing revealed miR-320a as a key BME-derived miRNA that targets the STAT pathway. Functional experiments demonstrated that miR-320a overexpression in OVA-sensitized lymphocytes significantly reduced specific antibody production, promoted Treg cell differentiation, and downregulated the STAT3/p-STAT3/RORγt pathway. Conversely, miR-320a knockdown yielded opposing effects, exacerbating the allergic response. BMEs alleviate FA by delivering miR-320a, which targets the STAT3/RORγt axis and corrects Th17/Treg imbalance. These findings reveal a novel cross-species regulatory mechanism of BMEs and support their potential as a natural intervention strategy for FA.
{"title":"Exosome-mediated cross-species miRNA regulation: Bovine Milk-derived miR-320a attenuates ovalbumin-induced food allergy by suppressing STAT3","authors":"Kaili Wang , Xu Zhao , Tong Zhang , Sijia Yang , Sufang Duan , Aili Li , Lu Li","doi":"10.1016/j.foodres.2026.118466","DOIUrl":"10.1016/j.foodres.2026.118466","url":null,"abstract":"<div><div>Food allergy (FA) is characterized by an imbalance in T helper cell responses, specifically a dysregulation of the Th17 and Treg cells. While bovine milk exosomes (BMEs) are known to possess immunomodulatory properties, their role in modulating Th17/Treg balance in FA remains unclear. This study aimed to investigate whether BMEs could alleviate FA by restoring Th17/Treg balance and to identify the key miRNA mediators involved, particularly focusing on the STAT signaling pathway. An OVA-sensitized mouse model of FA was established. Mice were treated with varying doses of BMEs. Symptoms, immune parameters, cytokine levels, and relevant signaling pathways were assessed. High-throughput sequencing and bioinformatics were used to identify miRNA candidates. Functional validation was performed using gain- and loss-of-function experiments in splenic lymphocytes. The results showed that BMEs administration significantly alleviated FA symptoms in a dose-dependent manner, restored Th17/Treg balance, and suppressed STAT3/p-STAT3/RORγt activation. High-throughput sequencing revealed miR-320a as a key BME-derived miRNA that targets the STAT pathway. Functional experiments demonstrated that miR-320a overexpression in OVA-sensitized lymphocytes significantly reduced specific antibody production, promoted Treg cell differentiation, and downregulated the STAT3/p-STAT3/RORγt pathway. Conversely, miR-320a knockdown yielded opposing effects, exacerbating the allergic response. BMEs alleviate FA by delivering miR-320a, which targets the STAT3/RORγt axis and corrects Th17/Treg imbalance. These findings reveal a novel cross-species regulatory mechanism of BMEs and support their potential as a natural intervention strategy for FA.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118466"},"PeriodicalIF":8.0,"publicationDate":"2026-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146025644","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 : 2026-01-19DOI: 10.1016/j.foodres.2026.118414
Feng Guo , Lijie Zhu , Kun Zhuang , Shangyuan Sang , Lei Chen , Qian Shen , Qi Zhang , Xianhui Chang , Wenping Ding , Xiuying Liu
Contamination of foodstuffs with harmful substances poses a significant food safety challenge. Deep eutectic solvents (DESs), being biodegradable and environmentally friendly, hold considerable potential for removing such contaminants from grain. In this study, water was introduced as a third component to form novel ternary deep eutectic water-based solvents (DEWSs). These were combined with soyasaponin to enhance the system's surfactant properties and improve removal efficiency. The research primarily investigated the removal efficacy, optimal conditions, and mechanisms of 12 DEWSs for the removal of harmful elements in grain. Experimental results indicate that the presence of water and specific concentrations of soyasaponin significantly enhanced the removal efficiency of three DESs (choline chloride + urea (DEU), choline chloride + citric acid (DEC), and choline chloride + xylitol (DEXY)) for harmful elements. Among these, DEWXY3 (DEXY:H₂O = 1:1) and DEWC2 (DEC:H₂O = 7:3) demonstrated optimal removal efficiencies for arsenic and cadmium, respectively, achieving 71.59% and 97.51%. Both the molecular interactions between DEWSs and As/Cd and the interfacial modulation provided by soyasaponin acted synergistically to promote the removal of As and Cd. This system significantly enhanced the removal of As and Cd while preserving the primary composition and structural integrity of brown rice flour, providing novel insights and technical references for food safety remediation.
{"title":"Study on the method and mechanism of As and Cd removal from brown rice flour using a deep eutectic solvent-soyasaponin system","authors":"Feng Guo , Lijie Zhu , Kun Zhuang , Shangyuan Sang , Lei Chen , Qian Shen , Qi Zhang , Xianhui Chang , Wenping Ding , Xiuying Liu","doi":"10.1016/j.foodres.2026.118414","DOIUrl":"10.1016/j.foodres.2026.118414","url":null,"abstract":"<div><div>Contamination of foodstuffs with harmful substances poses a significant food safety challenge. Deep eutectic solvents (DESs), being biodegradable and environmentally friendly, hold considerable potential for removing such contaminants from grain. In this study, water was introduced as a third component to form novel ternary deep eutectic water-based solvents (DEWSs). These were combined with soyasaponin to enhance the system's surfactant properties and improve removal efficiency. The research primarily investigated the removal efficacy, optimal conditions, and mechanisms of 12 DEWSs for the removal of harmful elements in grain. Experimental results indicate that the presence of water and specific concentrations of soyasaponin significantly enhanced the removal efficiency of three DESs (choline chloride + urea (DEU), choline chloride + citric acid (DEC), and choline chloride + xylitol (DEXY)) for harmful elements. Among these, DEWXY<sub>3</sub> (DEXY:H₂O = 1:1) and DEWC<sub>2</sub> (DEC:H₂O = 7:3) demonstrated optimal removal efficiencies for arsenic and cadmium, respectively, achieving 71.59% and 97.51%. Both the molecular interactions between DEWSs and As/Cd and the interfacial modulation provided by soyasaponin acted synergistically to promote the removal of As and Cd. This system significantly enhanced the removal of As and Cd while preserving the primary composition and structural integrity of brown rice flour, providing novel insights and technical references for food safety remediation.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118414"},"PeriodicalIF":8.0,"publicationDate":"2026-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146025641","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 : 2026-01-19DOI: 10.1016/j.foodres.2026.118465
Lijuan Lu , Yuxin Cheng
The long-time fermentation of Baijiu triggered the abundant polyphenols retained in distiller’s grains, but the inadequate research towards functional regulation limited the high-value utilization. This research focused on the impact of sauce-flavor distiller’s grains (SFDGs) polyphenols on fecal microbiota structure, biotransformation, and the regulatory mechanism of IEC-6 cell barrier function. The results showed that direct ultrasonic-assisted extraction maximized the yield of SFDGs polyphenols (6.13 ± 0.06 mg GAE/g). The SFDGs polyphenols significantly promoted the production of total short chain fatty acids (SCFAs) (85.81 ± 3.16 - 296.79 ± 63.79 mM). Daidzin, glycitein, genistein, biochanin A, and epicatechin were identified as key compounds for antioxidant activity and modulating fecal microbiota structure. These polyphenols interacted with the fecal microbiota, were converted into metabolites such as 3-hydroxyphenylacetic acid, altering microbiota gene functional pathways. The polyphenols (mainly glycitein) improved IEC-6 barrier damage caused by lipopolysaccharide (LPS) through activating the IL-6-SC-Occludin molecular signaling pathway. This study provides a scientific basis for efficiently utilizing distiller’s grains.
{"title":"Polyphenols from sauce-flavor distiller’s grains: Improving the fecal microbial structure and intestinal barrier function","authors":"Lijuan Lu , Yuxin Cheng","doi":"10.1016/j.foodres.2026.118465","DOIUrl":"10.1016/j.foodres.2026.118465","url":null,"abstract":"<div><div>The long-time fermentation of Baijiu triggered the abundant polyphenols retained in distiller’s grains, but the inadequate research towards functional regulation limited the high-value utilization. This research focused on the impact of sauce-flavor distiller’s grains (SFDGs) polyphenols on fecal microbiota structure, biotransformation, and the regulatory mechanism of IEC-6 cell barrier function. The results showed that direct ultrasonic-assisted extraction maximized the yield of SFDGs polyphenols (6.13 ± 0.06 mg GAE/g). The SFDGs polyphenols significantly promoted the production of total short chain fatty acids (SCFAs) (85.81 ± 3.16 - 296.79 ± 63.79 mM). Daidzin, glycitein, genistein, biochanin A, and epicatechin were identified as key compounds for antioxidant activity and modulating fecal microbiota structure. These polyphenols interacted with the fecal microbiota, were converted into metabolites such as 3-hydroxyphenylacetic acid, altering microbiota gene functional pathways. The polyphenols (mainly glycitein) improved IEC-6 barrier damage caused by lipopolysaccharide (LPS) through activating the IL-6-SC-Occludin molecular signaling pathway. This study provides a scientific basis for efficiently utilizing distiller’s grains.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118465"},"PeriodicalIF":8.0,"publicationDate":"2026-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075728","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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