Food Research International最新文献

{"title":"Biogenic amines and bacterial spoilage in Plant-Based grill sausage alternatives","authors":"Dominik Dörfel ,&nbsp;Sascha Rohn ,&nbsp;Eckard Jantzen","doi":"10.1016/j.foodres.2024.115265","DOIUrl":"10.1016/j.foodres.2024.115265","url":null,"abstract":"<div><div>Vegan and vegetarian diets are increasing in popularity. Consequently, the supply and demand of plant-based meat alternatives has increased steadily over the past few years. However, scientific research on spoilage processes for such products is still inadequate as compared to research on traditional meat products. In traditional meat products, biogenic amines are prominent spoilage markers and potential sources of food toxicity, especially for people sensitive to biogenic amines. Plant-based meat alternatives are manufactured to mimic the taste, look, texture, and nutritional value of meat, and they have a protein-rich basis. It is therefore hypothesized that biogenic amines could be markers for spoilage in such products as well. Further analysis of their presence and concentrations and comparison to conventional meat products is necessary. If biogenic amines are lower in plant-based meat alternatives, these products are possibly better suited for consumption by people with biogenic amine sensitivities. A simple and rapid extraction method, followed by HILIC-MS/MS separation and detection was therefore developed as a first step and validated for nine biogenic amines in plant-based meat alternatives. This method showed a strong linear correlation between amine concentration and detector response, high accuracy, and precision (&lt; 12 %), as well as high sensitivity, as proven by the lowest limits of quantification (i.e., the lowest concentration within the calibration model) of 1 mg/kg for all analytes, which also compares well with other methods. Subsequently, as part of a pilot spoilage study, the method was applied to one vegetarian and nine vegan grill sausage alternatives during a period of 32 days of open-package storage at refrigerator temperature. Correlations with the results of microbiological testing of the same samples, as well as with the storage time were investigated. However, the results of the correlation analysis showed that biogenic amines are not suitable as spoilage indicators for plant-based meat alternatives, as almost no increase in biogenic amines was identified during the spoilage study for all the samples investigated. Differences in the microbiota of conventional meat products versus plant-based meat alternatives, as well as possibly lower concentrations of free amino acids, are proposed as reasons for biogenic amines not being similarly prevalent, and consequently, not being suitable spoilage markers in plant-based meat alternatives. However, as spoilage of the analyzed products was evident, both via sensory assessment and appearance of mold growth, further targeted and non-targeted research on potential spoilage markers for plant-based meat alternatives is required in the future.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"197 ","pages":"Article 115265"},"PeriodicalIF":7.0,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142553882","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":"Functionality enhancement of pea protein isolate through cold plasma modification for 3D printing application","authors":"Ye Liu ,&nbsp;Jiayu Sun ,&nbsp;Zimo Wen ,&nbsp;Jian Wang ,&nbsp;M.S. Roopesh ,&nbsp;Daodong Pan ,&nbsp;Lihui Du","doi":"10.1016/j.foodres.2024.115267","DOIUrl":"10.1016/j.foodres.2024.115267","url":null,"abstract":"<div><div>Pea protein isolate (PPI) is a valued sustainable protein source, but its relatively poor functional properties limit its applications. This study reports on the effects of cold argon plasma (CP) treatment of a 15 % (w/w) PPI solution on the functionality, structure, and oxidative characteristics of PPI, as well as its application in 3D-printed plant-based meat. Results indicate that hydroxyl radicals and high-energy excited-state argon atoms are the primary active substances. A decrease in free sulfhydryl content and an increase in carbonyl content were observed in treated PPI, indicating oxidative modification. Compared to the control group, the gel strength of PPI was increased by 62.5 % and the storage modulus was significantly improved after 6 min treatment, forming a more ordered and highly cross-linked 3D gel network. Additionally, CP significantly improved the water-holding capacity, oil-holding capacity, emulsifying activity, and emulsion stability of PPI. The α-helix and random coil content in PPI decreased, while the β-sheet content increased, resulting in a more ordered secondary structure after CP treatment. Compared to untreated PPI, the consistency coefficient (K) increased from 36.00 to 47.68 Pa·sⁿ. The treated PPI exhibited higher apparent viscosity and storage modulus and demonstrated better 3D printing performance and self-supporting ability. This study demonstrates that CP can significantly enhance the functional properties of PPI, providing great potential and prospects for improving the printability of 3D printing materials and developing plant protein foods with low-allergenicity.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"197 ","pages":"Article 115267"},"PeriodicalIF":7.0,"publicationDate":"2024-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142553810","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":"Screening the carotenoid in vitro bioaccessibility of purple corn breakfast cereal consumed with milk and plant-based milk","authors":"Celso Andrade Camargo ,&nbsp;Rebeca Salvador-Reyes ,&nbsp;Carmen Sílvia Rincon Bazzani ,&nbsp;Maria Teresa Pedrosa Silva Clerici ,&nbsp;Marcella Camargo Marques ,&nbsp;Lilian Regina Barros Mariutti","doi":"10.1016/j.foodres.2024.115259","DOIUrl":"10.1016/j.foodres.2024.115259","url":null,"abstract":"<div><div>Chronic non-communicable diseases (NCD), such as cardiovascular diseases, diabetes, and cancer, dominate global mortality, besides compromising the quality of life. Unhealthy habits like sedentary lifestyles and poor diets escalate NCD risks. Conversely, the consumption of phenolic compounds and carotenoids has shown promise in reducing NCD risks. The food industry responds by adapting products to meet demands for healthier options rich in bioactive compounds. For instance, breakfast cereals made from purple and yellow corn offer carotenoids and anthocyanins and form a nutrient-balanced meal when consumed with milk or alternatives. However, bioactive compounds in food do not guarantee absorption, necessitating bioaccessibility studies. In this study, we aimed to evaluate the bioaccessibility of the major carotenoids in two breakfast cereals, one made with 100% yellow corn and the other with 50% purple corn, co-digested with whole milk, semi-skimmed milk, skimmed milk, and almond “milk”. The bioaccessibility of lutein in the breakfast cereals was evaluated using the INFOGEST 2.0 <em>in vitro</em> digestion method. Results showed that lutein bioaccessibility ranged from 9% to 29%. The bioaccessibility was lower than that observed in other food matrices, such as spinach and maize products. High fiber, low carotenoid contents, and anthocyanin presence negatively influenced the carotenoid bioaccessibility. Interestingly, the varying lipid content of milk showed no impact on lutein bioaccessibility under the examined conditions. In conclusion, the effects of lipids in a low range (0–7%) are not significant (p &gt; 0.05) compared to other matrix components. When developing new products with health and nutritional benefits, it is important to consider that while fiber can reduce the bioaccessibility of carotenoids, it remains crucial for gut health<em>.</em></div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"197 ","pages":"Article 115259"},"PeriodicalIF":7.0,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142553945","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":"Etiolated-green tea attenuates colonic barrier dysfunction and inflammation in high-fat diet-induced mice by modulating gut microbiota","authors":"Baoming Tian ,&nbsp;Yizhu Pan ,&nbsp;Xiangchun Zhang ,&nbsp;Yuanyuan Wu ,&nbsp;Xudong Luo ,&nbsp;Kai Yang","doi":"10.1016/j.foodres.2024.115192","DOIUrl":"10.1016/j.foodres.2024.115192","url":null,"abstract":"<div><div>Colonic barrier dysfunction and inflammation arising from dysbiosis gut microbiota (GM) are strongly associated with a high-fat diet (HFD). Yellow leaf green tea (YLGT), a novel variety of etiolated-green tea, improving the intestinal barrier and inflammation is related to the regulation of GM disorders. To explore the ameliorative mechanism of YLGT, mice were fed an HFD with or without YLGT at doses of 150, 300, and 450 mg kg⁻¹ for 12 weeks. YLGT rectified the GM imbalance, enriched short-chain fatty acid (SCFA)-producing bacteria and gut SCFA contents, activated G protein-coupled receptors, inhibited TLR4/NF-κB signaling pathway, strengthened the tight junction, and repaired the damaged intestinal barrier. The fecal microbiota transplantation experiment further confirmed that the GM was a key element in the anti-obesity and anti-intestinal inflammation effect of YLGT. YLGT has great promise in attenuating obesity-induced intestinal dysfunction. This research provides novel insights into the new mechanism of YLGT on HFD-induced obesity.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"197 ","pages":"Article 115192"},"PeriodicalIF":7.0,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142553946","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":"High internal phase Pickering emulsions co-loaded with astaxanthin and ferrous gluconate improve iron deficiency anemia in mice and their applications in 3D printing","authors":"Jingyi Zheng,&nbsp;Wenyun Xiong,&nbsp;Junjie Yi,&nbsp;Linyan Zhou,&nbsp;Shengbao Cai","doi":"10.1016/j.foodres.2024.115242","DOIUrl":"10.1016/j.foodres.2024.115242","url":null,"abstract":"<div><div>Iron deficiency anemia (IDA) is a prevalent and serious nutritional health issue that can be mitigated through dietary iron supplementation. However, only ferrous ions, prone to oxidation, can be absorbed in the gastrointestinal tract. In the current work, the effects of high internal phase Pickering emulsions (HIPPEs) co-loaded with astaxanthin (ASTA) and ferrous gluconate on Fe²⁺ oxidation, IDA management, and their 3D printing performance were investigated. The results demonstrated that the HIPPEs co-loaded with ASTA and ferrous gluconate effectively reduced the oxidation rate of Fe²⁺ during storage. Animal studies also revealed that HIPPE co-loaded with ASTA and ferrous gluconate had a therapeutic effect on IDA symptoms in mice. HIPPE co-loaded with ASTA and 400 mg/L ferrous gluconate demonstrated superior efficacy in restoring hemoglobin (Hb) levels, organ coefficients, and histological parameters in mice with IDA. Moreover, the evaluation of the adaptability of HIPPEs co-loaded with ASTA and ferrous gluconate for food 3D printing indicated a slight reduction in printing resolution. Overall printing performance was found to be acceptable and satisfactory. Co-loading ASTA and ferrous gluconate in HIPPEs offers an efficient way to address the oxidation challenge of ferrous ion supplementation, enabling customization and flexibility in the production of iron-fortified foods to mitigate IDA.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"197 ","pages":"Article 115242"},"PeriodicalIF":7.0,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142553943","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":"Rapid screening and identification strategy of lactic acid bacteria and yeasts based on Ramanomes technology and its application in fermented food","authors":"Shijie Liu ,&nbsp;Lijun Zhao ,&nbsp;Miaoyun Li ,&nbsp;Jong-Hoon Lee ,&nbsp;Yaodi Zhu ,&nbsp;Yanxia Liu ,&nbsp;Lingxia Sun ,&nbsp;Yangyang Ma ,&nbsp;Qiancheng Tu ,&nbsp;Gaiming Zhao ,&nbsp;Dong Liang","doi":"10.1016/j.foodres.2024.115249","DOIUrl":"10.1016/j.foodres.2024.115249","url":null,"abstract":"<div><div>There is an urgent need for quick, sensitive, thorough, and low-cost preliminary screening and rapid identification method for probiotic resource development. Here, we constructed a culture-free, accurate and sensitive “separation-enrichment-detection” rapid evaluation and identification method of probiotics in fermented food based on Ramanomes technology, and established a Ramanome reference of lactic acid bacteria and yeasts by AgNPs nanostructure array (AgNPs NSA) chips with uniform “hot spots” and high signal enhancement ability as SERS substrates. Systematic cluster analysis could clearly distinguish among different genera of lactic acid bacteria and yeast, and could indicate the affinity and difference between lactic acid bacteria of the same genus and yeast of the same genus. The recognition accuracy of convolutive neural networks was 100 %, and the recognition sensitivity was less than 10 CFU/mL. We constructed a probiotic isolation and enrichment method by velocity gradient centrifugation and density gradient differential centrifugation, and the average recoveries of lactobacilli and yeasts were greater than 98 % in the practical application, and the accuracy of the verified classification was 100 %. In conclusion, this study has established a preliminary screening strategy of “screening before cultivating” for lactic acid bacteria and yeasts, which breaks through the principle limitation of the current traditional paradigm of “cultivating before screening”. It can greatly improve the preliminary screening rate of probiotics in fermented foods, and provide a good technical support for the mining of probiotic resources from environmental or complex matrix samples.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"197 ","pages":"Article 115249"},"PeriodicalIF":7.0,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142553940","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":"Characterization of key aroma compounds in microgreens and mature plants of hydroponic fennel (Foeniculum vulgare Mill.)","authors":"Jingsi Liu ,&nbsp;Song Li ,&nbsp;Sean O’Keefe ,&nbsp;Ken Hurley ,&nbsp;Laban Rutto ,&nbsp;Renee Eriksen ,&nbsp;Yun Yin","doi":"10.1016/j.foodres.2024.115229","DOIUrl":"10.1016/j.foodres.2024.115229","url":null,"abstract":"<div><div>Fennel is a popular culinary herb known for its unique flavor. In this study, we identified key aroma-active compounds in fresh fennel (<em>Foeniculum vulgare</em> Mill.) and its microgreens. Fennel was cultivated hydroponically with soilless substrates. Upon harvesting, samples were ground with liquid nitrogen, and headspace solid phase microextraction (SPME) gas chromatography-mass-spectrometry-olfactometry (GC-MS-O) was used for volatile analysis. Thirty-two and 28 key aroma-active compounds were identified in fennel microgreens and mature leaves, respectively. Phenylpropenes, especially <em>(E)</em>-anethole, were the predominant aroma-active compound in all samples (36.3–83.4 %). Quantitation results showed that fennel microgreens contained a significantly higher amount of monoterpenes, showing an 81.4–98.1 % increase when compared to mature fennel. Principal component analysis (PCA) of identified volatiles indicated a distinctive difference in the overall aroma profile between microgreens and mature leaf. The changes in aroma contents over different growth stages revealed the underlying volatile biosynthesis discrepancy. This study provided baseline information for understanding the aroma evolution from microgreen to mature fennel herbs.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"197 ","pages":"Article 115229"},"PeriodicalIF":7.0,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142660031","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":"Revealing the synergistic antibacterial mechanisms of resveratrol (RES) and pulsed electric field (PEF) against Acetobacter sp","authors":"Debao Niu ,&nbsp;Xiaoqin Feng ,&nbsp;Ailin Zhang ,&nbsp;Kai Li ,&nbsp;Lang-Hong Wang ,&nbsp;Xin-An Zeng ,&nbsp;Shuangfei Wang","doi":"10.1016/j.foodres.2024.115237","DOIUrl":"10.1016/j.foodres.2024.115237","url":null,"abstract":"<div><div>In the wine industry, <em>Acetobacter</em> sp. is a typical spoilage microorganism responsible for increased volatile acids and wine spoilage. This study investigated the impact of combined treatment using varying concentrations of resveratrol (RES) and pulsed electric field (PEF) on the bactericidal efficacy, intracellular enzyme activities, and cellular metabolism of <em>Acetobacter</em> sp. The results from the Weibull mathematical model revealed a notable enhancement in the bactericidal effectiveness of the RES and PEF treatments with increasing RES concentration. In addition, the synergies between RES and PEF might not only resulted in the deactivation of Alcohol dehydrogenase (ADH) and Aldehyde dehydrogenase (ALDH) of <em>Acetobacter</em> sp., but also induced modifications in the secondary and tertiary structures of intracellular enzymes as evidenced by fluorescence, ultraviolet, fourier transform infrared, and circular dichroism spectra. Furthermore, metabolomics results showed that 1,910 metabolites exhibited differential expression, with 1,118 metabolites being down-regulated and 792 metabolites being up-regulated. After the synergies between RES and PEF, 17 biochemical pathways were significantly changed, mainly involving amino acid metabolism, carbohydrate metabolism, cofactor and vitamin metabolism, nucleotide metabolism, etc. These findings demonstrated that the combined treatment of RES and PEF can effectively suppress the growth of <em>Acetobacter</em> sp. and the inactivation mechanism of <em>Acetobacter</em> sp. by PEF in conjunction with RES was revealed.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"197 ","pages":"Article 115237"},"PeriodicalIF":7.0,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142660095","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":"Functional compounds of Torreya grandis nuts and their processing byproducts: Extraction process, health benefits, and food applications – A comprehensive review","authors":"Abel Wend-Soo Zongo ,&nbsp;Chengyu Jin ,&nbsp;Guijie Hao ,&nbsp;Ningxiang Yu ,&nbsp;Daniel Zogona ,&nbsp;Xiaohua Nie ,&nbsp;Yuanchao Lu ,&nbsp;Qin Ye ,&nbsp;Xianghe Meng","doi":"10.1016/j.foodres.2024.115232","DOIUrl":"10.1016/j.foodres.2024.115232","url":null,"abstract":"<div><div><em>Torreya grandis</em> (TG) nuts are highly valued for their rich content of bioactive compounds including lipids, proteins, carbohydrates, phenolic compounds, vitamins, and minerals, credited with numerous health benefits. In addition to their use in various culinary applications, such as baked goods and snacks, TG nuts are valuable source of high-quality oil rich in ω-3 and ω-6 unsaturated fatty acids, which has been shown to have anti-obesity, neuroprotective, and anti-diabetes effects. Besides, the byproducts from TG nuts processing, like the fruit aril and oil cake, are valuable sources of essential oils and proteins, respectively, with notable antioxidant, antimicrobial, and antifungal properties. Despite their nutrient profile and health promoting effects, TG nuts and their processing byproducts have received limited attention, hindering their wider use in food and medicinal applications. This review aims to bring attention to TG nuts by highlighting their nutritional and health benefits, and exploring their potential novel applications in the food sector. Research gaps were outlined to guide future research and products development. TG nuts hold great potential as functional foods and their byproducts like the aril could be repurposed for essential oil extraction, suitable for application in food flavoring and antimicrobial packaging. However, broader application of TG nuts and their byproducts in the food industry remain limited, and research regarding their nutrients profile is not comprehensive. Additionally, the bioactive compounds linked to their health benefits have not been properly identified, highlighting the need for further studies to explore their full potential.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"197 ","pages":"Article 115232"},"PeriodicalIF":7.0,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142554159","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":"Dynamic changes in dissolved oxygen concentration, microbial communities, and volatile compounds during industrial oak-barrel fermentation of Sauvignon Blanc wine","authors":"Taoxian Zhang ,&nbsp;Zusong Liao ,&nbsp;Zhaohui Li ,&nbsp;Yunqi Liu ,&nbsp;Yanlin Liu ,&nbsp;Yuyang Song ,&nbsp;Yi Qin","doi":"10.1016/j.foodres.2024.115250","DOIUrl":"10.1016/j.foodres.2024.115250","url":null,"abstract":"<div><div>Oak-barrel fermentation is used in white wine production to enhance aroma and flavor complexity. However, the dynamics of microbial communities and their impact on the formation of flavor compounds during barrel fermentation remain unclear. This study investigated the changes in dissolved oxygen concentrations, microbial communities, and volatile compounds during Sauvignon Blanc wine fermentation in various oak barrels (new and two-year-old Francois Freres and new Taransaud) and stainless-steel tanks. We found that oak barrels had higher dissolved oxygen levels than steel tanks, with new barrels exhibiting higher levels than the old ones during fermentation. The dominant bacterial genera across all the vessels during the fermentation included <em>Ralstonia</em>, <em>Pantoea</em>, <em>Gluconobacter</em>, and <em>Mesorhizobium</em>, whereas the dominant fungal genera were <em>Saccharomyces</em>, <em>Aspergillus</em>, <em>Alternaria</em>, and <em>Aureobasidium</em>. The fermentation environment altered the microbial composition as the fermentation progressed in various vessels. Compared with steel tanks, difference in microbial composition between oak barrels was less significant. The new oak barrels increased the levels of esters, alcohols, and acids in the wine, while only minor differences were observed between old barrels and steel tanks. Correlation analysis showed that <em>Ralstonia</em>, <em>Gluconobacter</em>, <em>Mesorhizobium</em>, and <em>Saccharomyces</em> were positively correlated with the production of wine volatiles. Structural equation modeling indicated the interactions between dissolved oxygen, microbial communities, and wine aromas. The impact of dissolved oxygen on fungal communities during fermentation differed significantly between new and old oak barrels, indirectly influencing aroma. Conversely, in stainless-steel tanks, dissolved oxygen weakly influenced the bacterial and fungal communities, with the influence on wine aroma primarily dependent on the fungal communities. These findings provide valuable insights for optimizing the Sauvignon Blanc wine fermentation in oak barrels.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"197 ","pages":"Article 115250"},"PeriodicalIF":7.0,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142554041","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}