Food Research International最新文献

英文中文

Integrated analysis of characteristic volatile flavor formation mechanisms in probiotic co-fermented cheese by untargeted metabolomics and sensory predictive modeling

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

Food Research International

Pub Date : 2025-04-17 DOI: 10.1016/j.foodres.2025.116379

Xin Zhang, Yuanrong Zheng, Zhenmin Liu, Miya Su, Zhengjun Wu, Xingmin Xu

The aroma components and sensory characteristics of fresh cheese fermented with three novel probiotics (Lacticaseibacillus rhamnosus B6, Limosilactobacillus fermentum B44, and Lacticaseibacillus rhamnosus KF7) were investigated using an omics approach based on HS-SPME-GC-TOFMS. Multi-dimensional and single-dimensional predictive mathematical models were developed to analyze the relationship between sensory scores and characteristic compounds. The results demonstrated that the three probiotics significantly influenced the volatile metabolite composition and sensory properties of fresh cheese. Totally 16 key aroma compounds (OAV ≥ 1) were identified. Based on OAV and (O) PLS-DA, 4, 7, and 4 significantly upregulated key aroma compounds were detected in the B6, B44, and KF7 groups, respectively. The metabolic pathways of these key compounds were reconstructed, revealing their association with fatty acid β-oxidation, aromatic amino acid metabolism, glycolysis, and esterification. L. fermentum B44, L. rhamnosus KF7, and L. rhamnosus B6 promoted the production of favorable key volatiles, altering flavor profiles. The samples of B6, B44, and KF7 groups exhibited distinct flavor characteristics described as “milk odor”, “cheese odor”, and “lactic odor”, respectively, with the B44 sample achieving the highest overall acceptance. A natural logarithm-based partial least squares regression model was optimized, and the suitability of a nonparametric Bayesian Gaussian regression model for fitting sensory scores was confirmed. Among the identified compounds, 1-pentanol emerged as the most likely sensory score marker. This study elucidated the mechanisms underlying the formation of characteristic flavors and metabolites in probiotic fresh cheese and provided a reliable correlation model to support flavor regulation and quality control.

{"title":"Integrated analysis of characteristic volatile flavor formation mechanisms in probiotic co-fermented cheese by untargeted metabolomics and sensory predictive modeling","authors":"Xin Zhang, Yuanrong Zheng, Zhenmin Liu, Miya Su, Zhengjun Wu, Xingmin Xu","doi":"10.1016/j.foodres.2025.116379","DOIUrl":"10.1016/j.foodres.2025.116379","url":null,"abstract":"<div><div>The aroma components and sensory characteristics of fresh cheese fermented with three novel probiotics (<em>Lacticaseibacillus rhamnosus</em> B6, <em>Limosilactobacillus fermentum</em> B44, and <em>Lacticaseibacillus rhamnosus</em> KF7) were investigated using an omics approach based on HS-SPME-GC-TOFMS. Multi-dimensional and single-dimensional predictive mathematical models were developed to analyze the relationship between sensory scores and characteristic compounds. The results demonstrated that the three probiotics significantly influenced the volatile metabolite composition and sensory properties of fresh cheese. Totally 16 key aroma compounds (OAV ≥ 1) were identified. Based on OAV and (O) PLS-DA, 4, 7, and 4 significantly upregulated key aroma compounds were detected in the B6, B44, and KF7 groups, respectively. The metabolic pathways of these key compounds were reconstructed, revealing their association with fatty acid β-oxidation, aromatic amino acid metabolism, glycolysis, and esterification. <em>L. fermentum</em> B44, <em>L. rhamnosus</em> KF7, and <em>L. rhamnosus</em> B6 promoted the production of favorable key volatiles, altering flavor profiles. The samples of B6, B44, and KF7 groups exhibited distinct flavor characteristics described as “milk odor”, “cheese odor”, and “lactic odor”, respectively, with the B44 sample achieving the highest overall acceptance. A natural logarithm-based partial least squares regression model was optimized, and the suitability of a nonparametric Bayesian Gaussian regression model for fitting sensory scores was confirmed. Among the identified compounds, 1-pentanol emerged as the most likely sensory score marker. This study elucidated the mechanisms underlying the formation of characteristic flavors and metabolites in probiotic fresh cheese and provided a reliable correlation model to support flavor regulation and quality control.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"211 ","pages":"Article 116379"},"PeriodicalIF":7.0,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143864380","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

Revealing the entanglement between pectin and silver carp myofibrillar protein molecular chains: A new perspective on the effect of solubilization mode on gel properties

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

Food Research International

Pub Date : 2025-04-17 DOI: 10.1016/j.foodres.2025.116361

Han Yu , Xiyu Yu , Xin Guo , Runze Li , Hui Li , Jian Zhang

This study investigated the structural and functional properties of composite gel systems formed by myofibrillar protein (MP) and apple pectin (AP) in both powder and solution forms under various treatment conditions. The results indicated that AP powder, compared to AP solution, was more effective in facilitating the partial unfolding of MP, thereby exposing reactive sulfhydryl and hydrophobic groups. This led to tighter chain entanglements and the formation of larger particle aggregates. During the dissolution process, AP powder created more opportunities for localized interactions, acting as a “bridge” that promoted the transition of MP from a disordered aggregated state to an ordered chain structure, while enhancing inter-chain entanglements with MP and further strengthening intermolecular interactions. Furthermore, AP powder formed stronger cross-links with alkaline-pretreated MP, significantly reducing the flexibility of MP molecular chains. Rheological analysis revealed that the addition of AP powder increased the cross-linking density within the MP gel network, thereby enhancing its mechanical strength. By introducing more physical entanglements, it optimized the overall gel performance. In summary, this study provides a theoretical foundation for the development of high-performance food gel systems.

本研究调查了肌纤蛋白（MP）和苹果果胶（AP）在不同处理条件下以粉末和溶液两种形式形成的复合凝胶系统的结构和功能特性。结果表明，与苹果果胶溶液相比，苹果果胶粉能更有效地促进 MP 的部分折叠，从而暴露出活性巯基和疏水基团。这导致了更紧密的链缠结和更大颗粒聚集的形成。在溶解过程中，AP 粉末为局部相互作用创造了更多机会，起到了 "桥梁 "的作用，促进了 MP 从无序聚集状态向有序链结构的转变，同时增强了与 MP 的链间缠结，进一步加强了分子间的相互作用。此外，AP 粉末与碱处理过的 MP 形成了更强的交联，大大降低了 MP 分子链的柔韧性。流变分析表明，AP 粉末的加入增加了 MP 凝胶网络中的交联密度，从而提高了其机械强度。通过引入更多的物理缠结，优化了凝胶的整体性能。总之，本研究为开发高性能食品凝胶系统提供了理论基础。

{"title":"Revealing the entanglement between pectin and silver carp myofibrillar protein molecular chains: A new perspective on the effect of solubilization mode on gel properties","authors":"Han Yu , Xiyu Yu , Xin Guo , Runze Li , Hui Li , Jian Zhang","doi":"10.1016/j.foodres.2025.116361","DOIUrl":"10.1016/j.foodres.2025.116361","url":null,"abstract":"<div><div>This study investigated the structural and functional properties of composite gel systems formed by myofibrillar protein (MP) and apple pectin (AP) in both powder and solution forms under various treatment conditions. The results indicated that AP powder, compared to AP solution, was more effective in facilitating the partial unfolding of MP, thereby exposing reactive sulfhydryl and hydrophobic groups. This led to tighter chain entanglements and the formation of larger particle aggregates. During the dissolution process, AP powder created more opportunities for localized interactions, acting as a “bridge” that promoted the transition of MP from a disordered aggregated state to an ordered chain structure, while enhancing inter-chain entanglements with MP and further strengthening intermolecular interactions. Furthermore, AP powder formed stronger cross-links with alkaline-pretreated MP, significantly reducing the flexibility of MP molecular chains. Rheological analysis revealed that the addition of AP powder increased the cross-linking density within the MP gel network, thereby enhancing its mechanical strength. By introducing more physical entanglements, it optimized the overall gel performance. In summary, this study provides a theoretical foundation for the development of high-performance food gel systems.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"211 ","pages":"Article 116361"},"PeriodicalIF":7.0,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143860710","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

The role and molecular mechanisms of amino acids in enhancing mammary gland milk synthesis – a comprehensive review

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

Food Research International

Pub Date : 2025-04-17 DOI: 10.1016/j.foodres.2025.116355

Yuan Qi, Yanshun Xu

Breast milk, recognized as the most natural and optimal source of nutrition for infants, is indispensable for their growth and development. Accumulating evidence underscores the pivotal role of amino acids (AAs) as essential precursors in milk synthesis, supporting mammary gland functionality and milk production through the regulation of cellular metabolism and growth. This review comprehensively examines the influence of AAs on mammary epithelial cells (MECs) proliferation and the structural integrity of the blood-milk barrier (BMB). Specifically, we highlight the mechanisms by which AAs facilitate the synthesis of milk proteins and lipids, as well as their role in modulating prolactin (PRL) release within the neuroendocrine system. Furthermore, we provide an in-depth analysis of amino acid metabolism in mammary lactation, offering novel insights into how AAs enhance mammary gland lactation capacity. These findings not only advance our understanding of AAs functions in lactation but also present innovative strategies for optimizing breast milk synthesis.

引用次数: 0

Metabolic interactions between Lactococcus lactis and commercial starter cultures enhances the quality and flavor of fermented milk

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

Food Research International

Pub Date : 2025-04-17 DOI: 10.1016/j.foodres.2025.116403

Xinyu Guo , Leilei Yu , Yang Liu , Meifang Xiao , Chengcheng Zhang , Jianxin Zhao , Wei Chen , Fengwei Tian , Qixiao Zhai

This research investigated the metabolic interactions between Lactococcus lactis strains and commercial starter cultures during fermentation. Through integrated analysis of fermentation characteristics, we demonstrated that L. lactis supplementation significantly enhanced both viable bacterial counts and fermentation kinetics. The metabolomic profiling showed that the commercial starter cultures and L. lactis NGD8 co-fermentation group (CSL + NGD8) developed distinctive “complex fruit-dairy” flavor characteristics, with significantly elevated levels of bioactive metabolites, including 6-hydroxycaproic acid, hippuric acid and methylmalonic acid. Furthermore, genome-scale metabolic models (GEMs) elucidated the directional metabolite transfer mechanisms, where commercial starter cultures functioned as metabolite donors, facilitating the directed transfer of amino acids (glycine, glutamic acid, and alanine) and their precursors to L. lactis NGD8 during fermentation. This metabolic interaction was further validated by significant variations in free amino acid profiles. These findings provide novel insights into the synergistic effects of starter culture combinations and develop improved starter cultures with unique Chinese characteristics through precise regulation of strain interactions.

{"title":"Metabolic interactions between Lactococcus lactis and commercial starter cultures enhances the quality and flavor of fermented milk","authors":"Xinyu Guo , Leilei Yu , Yang Liu , Meifang Xiao , Chengcheng Zhang , Jianxin Zhao , Wei Chen , Fengwei Tian , Qixiao Zhai","doi":"10.1016/j.foodres.2025.116403","DOIUrl":"10.1016/j.foodres.2025.116403","url":null,"abstract":"<div><div>This research investigated the metabolic interactions between <em>Lactococcus lactis</em> strains and commercial starter cultures during fermentation. Through integrated analysis of fermentation characteristics, we demonstrated that <em>L. lactis</em> supplementation significantly enhanced both viable bacterial counts and fermentation kinetics. The metabolomic profiling showed that the commercial starter cultures and L. <em>lactis</em> NGD8 co-fermentation group (CSL + NGD8) developed distinctive “complex fruit-dairy” flavor characteristics, with significantly elevated levels of bioactive metabolites, including 6-hydroxycaproic acid, hippuric acid and methylmalonic acid. Furthermore, genome-scale metabolic models (GEMs) elucidated the directional metabolite transfer mechanisms, where commercial starter cultures functioned as metabolite donors, facilitating the directed transfer of amino acids (glycine, glutamic acid, and alanine) and their precursors to <em>L. lactis</em> NGD8 during fermentation. This metabolic interaction was further validated by significant variations in free amino acid profiles. These findings provide novel insights into the synergistic effects of starter culture combinations and develop improved starter cultures with unique Chinese characteristics through precise regulation of strain interactions.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"211 ","pages":"Article 116403"},"PeriodicalIF":7.0,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143860666","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

Formation of volatile compounds in mutton during air fryer roasted mutton by means of GC–MS and GC-IMS

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

Food Research International

Pub Date : 2025-04-17 DOI: 10.1016/j.foodres.2025.116404

Weiming Hua , Huan Liu , Qichao Fei , Jincheng Wu , Xiangru Wei , Matta Ebaid , Runmi Tao , Dengyong Liu , Shengmei Gai

This study aimed to explore the changes in volatile compounds in mutton during roasting in an air fryer, using solvent-assisted flavor evaporation-gas chromatography–mass spectrometry (SAFE-GC–MS) and gas chromatography-immersion mass spectrometry (GC-IMS). Significant differences in the volatile compound profiles of different samples were detected using both GC-IMS, an electronic nose and GC–MS analysis. Among them, compounds such as (E, E)-2,4-decadienal, (E)-2-heptenal, and octanal showed a gradual increase in concentration throughout the roasting process. This increase was likely attributed to the oxidation of oleic and linoleic acids. Additionally, the levels of glucose, ribose, and free amino acids gradually decreased, as these compounds were consumed during the Maillard reaction, which caused the formation of volatile compounds like 2,5-dimethylpyrazine, methylpyrazine, and 3-ethyl-2,5-dimethylpyrazine. This study provided valuable insights into the use of air fryers as a novel approach for enhancing the flavor of meat products.

{"title":"Formation of volatile compounds in mutton during air fryer roasted mutton by means of GC–MS and GC-IMS","authors":"Weiming Hua , Huan Liu , Qichao Fei , Jincheng Wu , Xiangru Wei , Matta Ebaid , Runmi Tao , Dengyong Liu , Shengmei Gai","doi":"10.1016/j.foodres.2025.116404","DOIUrl":"10.1016/j.foodres.2025.116404","url":null,"abstract":"<div><div>This study aimed to explore the changes in volatile compounds in mutton during roasting in an air fryer, using solvent-assisted flavor evaporation-gas chromatography–mass spectrometry (SAFE-GC–MS) and gas chromatography-immersion mass spectrometry (GC-IMS). Significant differences in the volatile compound profiles of different samples were detected using both GC-IMS, an electronic nose and GC–MS analysis. Among them, compounds such as (<em>E</em>, <em>E</em>)-2,4-decadienal, (<em>E</em>)-2-heptenal, and octanal showed a gradual increase in concentration throughout the roasting process. This increase was likely attributed to the oxidation of oleic and linoleic acids. Additionally, the levels of glucose, ribose, and free amino acids gradually decreased, as these compounds were consumed during the Maillard reaction, which caused the formation of volatile compounds like 2,5-dimethylpyrazine, methylpyrazine, and 3-ethyl-2,5-dimethylpyrazine. This study provided valuable insights into the use of air fryers as a novel approach for enhancing the flavor of meat products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"211 ","pages":"Article 116404"},"PeriodicalIF":7.0,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143864379","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

Deciphering the lipid composition and metabolic patterns of cashew apple: A comprehensive lipidomic analysis

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

Food Research International

Pub Date : 2025-04-17 DOI: 10.1016/j.foodres.2025.116428

Huifang Ma , Shaodong Zeng , Haijie Huang , Xiaowei Pan , Zheng Pan , Lili Liu , Yijun Liu , Jianzhi Ye

To thoroughly analysis the lipid composition and regularities of distribution in different cashew apple varieties, the fatty acid composition and lipid composition of cashew apples were separated and identified by ultra-high performance liquid chromatography-electrospray ionization quadrupole time-of-flight mass spectrometry, and the overall differences and metabolic pathways of lipids in eight cashew apples were analyzed by OPLS-DA and metabolomics. The results showed that cashew apples were composed of 17 fatty acids (oleic acid and palmitic acid, etc.) and 320 lipids in eight cashew apples, among which 190 lipid compounds with VIP value greater than 1 were screened out, and the lipid compounds in different cashew apples were quite different. The content of total fatty acids and total sterols was highest in Bra4. The difference in lipid composition between Moz3 and Gua was the largest, and 67 lipid compounds with significant differences were found, which mainly existed in nine metabolic pathways (steroid biosynthesis and linoleic acid metabolism, etc.). This study provided a scientific basis for the variety identification and functional product development of cashew apples.

{"title":"Deciphering the lipid composition and metabolic patterns of cashew apple: A comprehensive lipidomic analysis","authors":"Huifang Ma , Shaodong Zeng , Haijie Huang , Xiaowei Pan , Zheng Pan , Lili Liu , Yijun Liu , Jianzhi Ye","doi":"10.1016/j.foodres.2025.116428","DOIUrl":"10.1016/j.foodres.2025.116428","url":null,"abstract":"<div><div>To thoroughly analysis the lipid composition and regularities of distribution in different cashew apple varieties, the fatty acid composition and lipid composition of cashew apples were separated and identified by ultra-high performance liquid chromatography-electrospray ionization quadrupole time-of-flight mass spectrometry, and the overall differences and metabolic pathways of lipids in eight cashew apples were analyzed by OPLS-DA and metabolomics. The results showed that cashew apples were composed of 17 fatty acids (oleic acid and palmitic acid, etc.) and 320 lipids in eight cashew apples, among which 190 lipid compounds with VIP value greater than 1 were screened out, and the lipid compounds in different cashew apples were quite different. The content of total fatty acids and total sterols was highest in Bra4. The difference in lipid composition between Moz3 and Gua was the largest, and 67 lipid compounds with significant differences were found, which mainly existed in nine metabolic pathways (steroid biosynthesis and linoleic acid metabolism, etc.). This study provided a scientific basis for the variety identification and functional product development of cashew apples.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"211 ","pages":"Article 116428"},"PeriodicalIF":7.0,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143844666","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

Preparation, characterization and potential mechanisms of 3D-printed meat analogs based on soy protein isolate-wheat gluten protein by L-cysteine cross-linking

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

Food Research International

Pub Date : 2025-04-17 DOI: 10.1016/j.foodres.2025.116370

Zhi Cheng , Yue Qiu , Xinglan He , Ruizhi Yang , Liyan Zhao , Gaopeng Zhang , Jianyou Zhang , Yuting Ding , Fei Lyu

3D printing has promising applications for producing plant-based meat analogs (PBMA) with excellent texture and unique structure. Therefore, the potential mechanisms of L-cysteine on texture and structural properties of 3D-printed PBMA were explored in this study. Results indicated that PBMA samples containing 0–0.15 % L-cysteine exhibited higher apparent viscosity, impeding the uniform extrusion process and resulting in incomplete printed-structure. Upon the incorporation of L-cysteine, a novel protein gel-network structure was established, which significantly enhanced the hardness, chewiness, water holding capacity (WHC), and tensile properties of PBMA samples. The content of hydrogen and disulfide bonds along with L-cysteine increases, which facilitates a transition in protein secondary structure from disordered to more-ordered conformation, thereby promoting protein aggregation. Notably, when L-cysteine concentration was optimized to 0.20–0.25 %, the microstructure within PBMA exhibited a relatively regular and dense arrangement. These innovative findings provide a prospective approach to developing well-structured, nutritious meat alternatives.

{"title":"Preparation, characterization and potential mechanisms of 3D-printed meat analogs based on soy protein isolate-wheat gluten protein by L-cysteine cross-linking","authors":"Zhi Cheng , Yue Qiu , Xinglan He , Ruizhi Yang , Liyan Zhao , Gaopeng Zhang , Jianyou Zhang , Yuting Ding , Fei Lyu","doi":"10.1016/j.foodres.2025.116370","DOIUrl":"10.1016/j.foodres.2025.116370","url":null,"abstract":"<div><div>3D printing has promising applications for producing plant-based meat analogs (PBMA) with excellent texture and unique structure. Therefore, the potential mechanisms of <em>L</em>-cysteine on texture and structural properties of 3D-printed PBMA were explored in this study. Results indicated that PBMA samples containing 0–0.15 % <em>L</em>-cysteine exhibited higher apparent viscosity, impeding the uniform extrusion process and resulting in incomplete printed-structure. Upon the incorporation of <em>L</em>-cysteine, a novel protein gel-network structure was established, which significantly enhanced the hardness, chewiness, water holding capacity (WHC), and tensile properties of PBMA samples. The content of hydrogen and disulfide bonds along with <em>L</em>-cysteine increases, which facilitates a transition in protein secondary structure from disordered to more-ordered conformation, thereby promoting protein aggregation. Notably, when <em>L</em>-cysteine concentration was optimized to 0.20–0.25 %, the microstructure within PBMA exhibited a relatively regular and dense arrangement. These innovative findings provide a prospective approach to developing well-structured, nutritious meat alternatives.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"211 ","pages":"Article 116370"},"PeriodicalIF":7.0,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143860664","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

Metabolic and sensory profiling of edible seaweeds: Unraveling the biochemical basis of taste profile complexity

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

Food Research International

Pub Date : 2025-04-17 DOI: 10.1016/j.foodres.2025.116447

Xinlu Yan , Fei Chen , Qingqing Liu , Chengfeng Sun , Qianqian Yu , Rongxin Wen

Seaweeds are rich in bioactive compounds that contribute to their diverse taste profiles and nutritional benefits. Understanding the metabolic basis of their sensory attributes is essential for optimizing their use in food products. This study investigates the taste profiles and metabolic distinctions of four seaweed species (Saccharina japonica, Pyropia yezoensis, Undaria pinnatifida, and Ulva lactuca). Electronic tongue and sensory analysis revealed interspecies differences, with P. yezoensis characterized by pronounced umami and saltiness, U. pinnatifida by sweetness, and S. japonica by astringency, bitterness, and sourness. Metabolomic analysis identified 844 metabolites, uncovering distinct species-specific metabolite profiles. Amino acids, nucleotides, organic acids, and their derivatives emerged as key biomarkers, with P. yezoensis enriched in amino acid metabolism, U. lactuca emphasizing pyrimidine metabolism, and S. japonica favoring purine metabolism. Major taste-active compounds included amino acids (Asp, Glu, Thr, Ala, Cys, His, and Phe), nucleotides (5′-IMP), organic acids (tartaric acid and lactic acid), saccharides (mannitol, glucose, and fructose), and mineral ions (Na, K, and Ca) whose synergistic effects significantly enhanced taste complexity and richness. Notably, P. yezoensis demonstrated the highest synergistic umami equivalent concentration, attributed to the interplay of amino acids and nucleotides. These findings elucidate the biochemical underpinnings of seaweed taste profiles, offering a foundation for targeted improvements in seaweed-based food products by leveraging their unique sensory and biochemical attributes.

{"title":"Metabolic and sensory profiling of edible seaweeds: Unraveling the biochemical basis of taste profile complexity","authors":"Xinlu Yan , Fei Chen , Qingqing Liu , Chengfeng Sun , Qianqian Yu , Rongxin Wen","doi":"10.1016/j.foodres.2025.116447","DOIUrl":"10.1016/j.foodres.2025.116447","url":null,"abstract":"<div><div>Seaweeds are rich in bioactive compounds that contribute to their diverse taste profiles and nutritional benefits. Understanding the metabolic basis of their sensory attributes is essential for optimizing their use in food products. This study investigates the taste profiles and metabolic distinctions of four seaweed species (<em>Saccharina japonica</em>, <em>Pyropia yezoensis</em>, <em>Undaria pinnatifida</em>, and <em>Ulva lactuca</em>). Electronic tongue and sensory analysis revealed interspecies differences, with <em>P. yezoensis</em> characterized by pronounced umami and saltiness, <em>U. pinnatifida</em> by sweetness, and <em>S. japonica</em> by astringency, bitterness, and sourness. Metabolomic analysis identified 844 metabolites, uncovering distinct species-specific metabolite profiles. Amino acids, nucleotides, organic acids, and their derivatives emerged as key biomarkers, with <em>P. yezoensis</em> enriched in amino acid metabolism, <em>U. lactuca</em> emphasizing pyrimidine metabolism, and <em>S. japonica</em> favoring purine metabolism. Major taste-active compounds included amino acids (Asp, Glu, Thr, Ala, Cys, His, and Phe), nucleotides (5′-IMP), organic acids (tartaric acid and lactic acid), saccharides (mannitol, glucose, and fructose), and mineral ions (Na, K, and Ca) whose synergistic effects significantly enhanced taste complexity and richness. Notably, <em>P. yezoensis</em> demonstrated the highest synergistic umami equivalent concentration, attributed to the interplay of amino acids and nucleotides. These findings elucidate the biochemical underpinnings of seaweed taste profiles, offering a foundation for targeted improvements in seaweed-based food products by leveraging their unique sensory and biochemical attributes.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"211 ","pages":"Article 116447"},"PeriodicalIF":7.0,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143860711","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

The synergistic effects of NaOH and NaCl on the gel properties, digestive characteristics, and product quality of salted preserved egg white

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

Food Research International

Pub Date : 2025-04-17 DOI: 10.1016/j.foodres.2025.116402

Sizhen Yan , Tianfeng Han , Hui Xue , Ping Wang , Yonggang Tu , Yan Zhao

Salted preserved egg is a traditional Chinese egg product, yet research on it remains scarce. In this study, salted preserved egg was pickled using a curing solution without the addition of heavy metal compounds. The gel properties, digestive characteristics, and product quality of the salted preserved eggs were systematically examined. Specifically, the results indicated that during the curing process, the opacity and Hunter whiteness of salted preserved egg whites (SPEW) decreased, while the pH value, NaCl content, and protein digestibility increased significantly. SDS-PAGE and free sulfhydryl group analyses revealed that the proteins in SPEW underwent gradual decomposition during the pickling process, enhancing their digestibility. Overall, salted preserved eggs marinated for 12-day or 15-day marination represent more suitable choices. This study offers direct insight into the processing of heavy metal-free salted preserved eggs and establishes a foundation for investigating the gelation of proteins induced by alkali, salt, and heat synergies.

{"title":"The synergistic effects of NaOH and NaCl on the gel properties, digestive characteristics, and product quality of salted preserved egg white","authors":"Sizhen Yan , Tianfeng Han , Hui Xue , Ping Wang , Yonggang Tu , Yan Zhao","doi":"10.1016/j.foodres.2025.116402","DOIUrl":"10.1016/j.foodres.2025.116402","url":null,"abstract":"<div><div>Salted preserved egg is a traditional Chinese egg product, yet research on it remains scarce. In this study, salted preserved egg was pickled using a curing solution without the addition of heavy metal compounds. The gel properties, digestive characteristics, and product quality of the salted preserved eggs were systematically examined. Specifically, the results indicated that during the curing process, the opacity and Hunter whiteness of salted preserved egg whites (SPEW) decreased, while the pH value, NaCl content, and protein digestibility increased significantly. SDS-PAGE and free sulfhydryl group analyses revealed that the proteins in SPEW underwent gradual decomposition during the pickling process, enhancing their digestibility. Overall, salted preserved eggs marinated for 12-day or 15-day marination represent more suitable choices. This study offers direct insight into the processing of heavy metal-free salted preserved eggs and establishes a foundation for investigating the gelation of proteins induced by alkali, salt, and heat synergies.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"211 ","pages":"Article 116402"},"PeriodicalIF":7.0,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143869219","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

Evidence of synbiotic potential of oat beverage enriched with inulin and fermented by L. rhamnosus LR B in a dynamic in vitro model of human colon

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

Food Research International

Pub Date : 2025-04-17 DOI: 10.1016/j.foodres.2025.116489

G.A. Fabiano , R.P.S. Oliveira , S. Rodrigues , B.N. Santos , K. Venema , A.E.C. Antunes

Fermented dairy products are known for their efficiency in delivering and protecting probiotic microorganisms. However, there is a growing demand for diversification of the market with plant-based products. The aim of this study was to develop an oat beverage enriched with inulin and fermented with Lacticaseibacillus rhamnosus LR B and evaluate its synbiotic effects in vitro. For this purpose, the validated dynamic colon model (the TNO Intestinal Model TIM-2) was used with focus on the composition of the gut microbiota and its production of metabolites to evaluate the functionality. The fermentation kinetics, sugars, organic acids and inulin dosage in the fermented oat beverage were also evaluated. The acidification rate was 16.91 10⁻³ pH units.min⁻¹, reaching the final pH of 4.5 in 2.38 ± 0.05 h. Dosages of sucrose, glucose and lactic acid were 23.35 ± 0.45 g.L⁻¹, 21.37 ± 0.77 g.L⁻¹, 0.94 ± 0.05 g.L⁻¹, respectively. After simulated in vitro digestion, the inulin concentration was partially preserved with 20.11 ± 0.21 maltose equivalent (μg.mL⁻¹). The fermented and pre-digested oat beverage (with 7.71 ± 0.44 log CFU.mL⁻¹) was fed into TIM-2, which was previously inoculated with feces from healthy adults. The analysis identified nine bacterial taxa that were significantly modulated compared to the standard ileal effluent medium (SIEM) control. An increase in relative abundance of Lactobacillus and Catenibacterium, and reduction in Citrobacter, Escherichia-Shigella, and Klebsiella was observed. In addition, the cumulative means of short-chain fatty acids (SCFAs) increased, especially for acetate and butyrate. These findings suggest that the developed oat beverage can positively influence the gut microbiota and its activity, highlighting possible health benefits.

{"title":"Evidence of synbiotic potential of oat beverage enriched with inulin and fermented by L. rhamnosus LR B in a dynamic in vitro model of human colon","authors":"G.A. Fabiano , R.P.S. Oliveira , S. Rodrigues , B.N. Santos , K. Venema , A.E.C. Antunes","doi":"10.1016/j.foodres.2025.116489","DOIUrl":"10.1016/j.foodres.2025.116489","url":null,"abstract":"<div><div>Fermented dairy products are known for their efficiency in delivering and protecting probiotic microorganisms. However, there is a growing demand for diversification of the market with plant-based products. The aim of this study was to develop an oat beverage enriched with inulin and fermented with <em>Lacticaseibacillus rhamnosus</em> LR B and evaluate its synbiotic effects <em>in vitro</em>. For this purpose, the validated dynamic colon model (the TNO Intestinal Model TIM-2) was used with focus on the composition of the gut microbiota and its production of metabolites to evaluate the functionality. The fermentation kinetics, sugars, organic acids and inulin dosage in the fermented oat beverage were also evaluated. The acidification rate was 16.91 10<sup>−3</sup> pH units.min<sup>−1</sup>, reaching the final pH of 4.5 in 2.38 ± 0.05 h. Dosages of sucrose, glucose and lactic acid were 23.35 ± 0.45 g.L<sup>−1</sup>, 21.37 ± 0.77 g.L<sup>−1</sup>, 0.94 ± 0.05 g.L<sup>−1</sup>, respectively. After simulated <em>in vitro</em> digestion, the inulin concentration was partially preserved with 20.11 ± 0.21 maltose equivalent (μg.mL<sup>−1</sup>). The fermented and pre-digested oat beverage (with 7.71 ± 0.44 log CFU.mL<sup>−1</sup>) was fed into TIM-2, which was previously inoculated with feces from healthy adults. The analysis identified nine bacterial taxa that were significantly modulated compared to the standard ileal effluent medium (SIEM) control. An increase in relative abundance of <em>Lactobacillus</em> and <em>Catenibacterium,</em> and reduction in <em>Citrobacter</em>, <em>Escherichia-Shigella,</em> and <em>Klebsiella</em> was observed. In addition, the cumulative means of short-chain fatty acids (SCFAs) increased, especially for acetate and butyrate. These findings suggest that the developed oat beverage can positively influence the gut microbiota and its activity, highlighting possible health benefits.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"211 ","pages":"Article 116489"},"PeriodicalIF":7.0,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143854541","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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