Pub Date : 2025-02-24DOI: 10.1016/j.foodres.2025.116041
Xu Yan, Qi Wu, Qixuan Pei, Sufang Zhang, Chaofan Ji, Yingxi Chen, Yiwei Dai, Beiwei Zhu, Xinping Lin
The fermentation-derived scallop skirt peptide (DDDHPGIF) with strong ferrous ion-binding capability (95.17 ± 0.30 %) was identified in our previous study. However, the structure-function relationship of the peptide prepared by fermentation was still unclear. This study elucidated the binding mechanism, digestive characteristics and transport modes of the fermentation-derived peptide. We hypothesized that the binding process involved the formation of coordination bonds between the carboxyl groups and ferrous ions, followed by self-assembly through intermolecular hydrogen bonds, resulting in a stable and uniform complex. Furthermore, DDDHPGIF and its ferrous chelate (DDDHPGIF-Fe) had excellent digestion stability, with retention rates of 95.09 % and 93.08 %, respectively. The retention rate was the highest of the available reports, showing the unique advantages of the peptide sequence. Finally, we inferred the transport mechanisms of DDDHPGIF and DDDHPGIF-Fe included active transport and endocytosis. This study provides a theoretical basis for developing ferrous chelating peptides from aquatic by-products using microbial methods.
{"title":"Binding mechanism, digestive stability, and cellular interactions of a potential organic Iron supplement: Fermented scallop skirt peptide (DDDHPGIF)-Iron complex","authors":"Xu Yan, Qi Wu, Qixuan Pei, Sufang Zhang, Chaofan Ji, Yingxi Chen, Yiwei Dai, Beiwei Zhu, Xinping Lin","doi":"10.1016/j.foodres.2025.116041","DOIUrl":"10.1016/j.foodres.2025.116041","url":null,"abstract":"<div><div>The fermentation-derived scallop skirt peptide (DDDHPGIF) with strong ferrous ion-binding capability (95.17 ± 0.30 %) was identified in our previous study. However, the structure-function relationship of the peptide prepared by fermentation was still unclear. This study elucidated the binding mechanism, digestive characteristics and transport modes of the fermentation-derived peptide. We hypothesized that the binding process involved the formation of coordination bonds between the carboxyl groups and ferrous ions, followed by self-assembly through intermolecular hydrogen bonds, resulting in a stable and uniform complex. Furthermore, DDDHPGIF and its ferrous chelate (DDDHPGIF-Fe) had excellent digestion stability, with retention rates of 95.09 % and 93.08 %, respectively. The retention rate was the highest of the available reports, showing the unique advantages of the peptide sequence. Finally, we inferred the transport mechanisms of DDDHPGIF and DDDHPGIF-Fe included active transport and endocytosis. This study provides a theoretical basis for developing ferrous chelating peptides from aquatic by-products using microbial methods.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"206 ","pages":"Article 116041"},"PeriodicalIF":7.0,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143509703","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 : 2025-02-24DOI: 10.1016/j.foodres.2025.116097
Tong Zhang , Chen Wang , Shengpeng Su , Axiang Sun , Ting Du , Jianlong Wang , Julong Liu , Wentao Zhang
Probiotic powder using a single protective method during freeze-drying is insufficient vitality because it lacks adequate protection. Here we developed a protection strategy through biointerfacial phenolic self-assembly to enhance the protection of excipients for probiotics to address existing challenges during freeze-drying. This strategy could strengthen the connections of excipients and phenolic protective layers containing hydroxyl groups with water molecules, improving the hydration layer's preservation and shielding bacteria from damage. The results indicated that, compared with origin probiotics, protected probiotics maintained higher viability at approximately 91 % and higher ATPase activity and exhibited a better survival rate in various environmental challenges after freeze-drying. The broad applicability of this protection strategy was confirmed across other LAB strains. Additionally, the protected probiotics demonstrated superior shelf life during 30 days of storage, indicating promising prospects for preparing bacterial powder via freeze-drying.
{"title":"Metal-phenolic networks enhanced the protection of excipients for probiotics during freeze-drying","authors":"Tong Zhang , Chen Wang , Shengpeng Su , Axiang Sun , Ting Du , Jianlong Wang , Julong Liu , Wentao Zhang","doi":"10.1016/j.foodres.2025.116097","DOIUrl":"10.1016/j.foodres.2025.116097","url":null,"abstract":"<div><div>Probiotic powder using a single protective method during freeze-drying is insufficient vitality because it lacks adequate protection. Here we developed a protection strategy through biointerfacial phenolic self-assembly to enhance the protection of excipients for probiotics to address existing challenges during freeze-drying. This strategy could strengthen the connections of excipients and phenolic protective layers containing hydroxyl groups with water molecules, improving the hydration layer's preservation and shielding bacteria from damage. The results indicated that, compared with origin probiotics, protected probiotics maintained higher viability at approximately 91 % and higher ATPase activity and exhibited a better survival rate in various environmental challenges after freeze-drying. The broad applicability of this protection strategy was confirmed across other LAB strains. Additionally, the protected probiotics demonstrated superior shelf life during 30 days of storage, indicating promising prospects for preparing bacterial powder via freeze-drying.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"206 ","pages":"Article 116097"},"PeriodicalIF":7.0,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143510846","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 : 2025-02-23DOI: 10.1016/j.foodres.2025.116031
Xianglin Wang , Qingyang Li , Wenzhe Li , Guolin Cai , Dianhui Wu , Guangfa Xie , Jian Lu
Purine is a major factor contributing to the development of hyperuricemia and gout, and it is found in large quantities in Huangjiu as free bases. Purine production in Huangjiu is strongly associated with microbial metabolism. However, to the best of our knowledge the microorganisms responsible for and the mechanisms of purine formation during Huangjiu fermentation are yet to be evaluated. Herein, changes in purine levels during Huangjiu fermentation were analyzed. Further, the microbes responsible for purine production were identified and their gene abundance was studied. Results revealed that adenine, guanine, hypoxanthine, and xanthine are produced during Huangjiu fermentation. The total purines content on day 0 (27.99 mg/L) was found to be considerably lower than that produced on day 24 (122.15 mg/L) during Huangjiu fermentation. Metagenomics showed that the composition of the microbial community fluctuates sharply during five fermentation periods of Huangjiu, with the microbial community richness and diversity being the most prominent on day 3. At the genus level, Klebsiella, Lactobacillus, Staphylococcus, Saccharopolyspora, and Saccharomyces were abundant during Huangjiu fermentation and were involved in purine metabolism. Relationships between the dominant microorganisms and key enzyme genes of the purine pathways were also established based on the Kyoto Encyclopedia of Genes and Genomes database. Correlation analysis showed that Lactobacillus and Saccharomyces were the main genera involved in purine formation. Saccharomyces cerevisiae, Lactobacillus paralimentarius, and Lactiplantibacillus plantarum were involved in purine formation during Huangjiu fermentation. Overall, this study improves our understanding of the purine formation mechanism during Huangjiu fermentation and provides valuable insights into the regulation of purine formation by microorganisms.
{"title":"Metagenomics unveils the roles of microbes in the metabolic network of purine formation during Huangjiu fermentation","authors":"Xianglin Wang , Qingyang Li , Wenzhe Li , Guolin Cai , Dianhui Wu , Guangfa Xie , Jian Lu","doi":"10.1016/j.foodres.2025.116031","DOIUrl":"10.1016/j.foodres.2025.116031","url":null,"abstract":"<div><div>Purine is a major factor contributing to the development of hyperuricemia and gout, and it is found in large quantities in Huangjiu as free bases. Purine production in Huangjiu is strongly associated with microbial metabolism. However, to the best of our knowledge the microorganisms responsible for and the mechanisms of purine formation during Huangjiu fermentation are yet to be evaluated. Herein, changes in purine levels during Huangjiu fermentation were analyzed. Further, the microbes responsible for purine production were identified and their gene abundance was studied. Results revealed that adenine, guanine, hypoxanthine, and xanthine are produced during Huangjiu fermentation. The total purines content on day 0 (27.99 mg/L) was found to be considerably lower than that produced on day 24 (122.15 mg/L) during Huangjiu fermentation. Metagenomics showed that the composition of the microbial community fluctuates sharply during five fermentation periods of Huangjiu, with the microbial community richness and diversity being the most prominent on day 3. At the genus level, <em>Klebsiella</em>, <em>Lactobacillus</em>, <em>Staphylococcus</em>, <em>Saccharopolyspora</em>, and <em>Saccharomyces</em> were abundant during Huangjiu fermentation and were involved in purine metabolism. Relationships between the dominant microorganisms and key enzyme genes of the purine pathways were also established based on the Kyoto Encyclopedia of Genes and Genomes database. Correlation analysis showed that <em>Lactobacillus</em> and <em>Saccharomyces</em> were the main genera involved in purine formation. <em>Saccharomyces cerevisiae</em>, <em>Lactobacillus paralimentarius</em>, and <em>Lactiplantibacillus plantarum</em> were involved in purine formation during Huangjiu fermentation. Overall, this study improves our understanding of the purine formation mechanism during Huangjiu fermentation and provides valuable insights into the regulation of purine formation by microorganisms.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"206 ","pages":"Article 116031"},"PeriodicalIF":7.0,"publicationDate":"2025-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143519822","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 : 2025-02-23DOI: 10.1016/j.foodres.2025.116040
Die Dong , Tenglong Geng , Lidan Pan , Xiaorui Liu , Chenxi Yu , Chao Yuan , Li Guo , Meng Zhao , Bo Cui
In this study, covalent octenyl succinic anhydride starch-soy protein- (−)-Epigallocatechin-3-gallate (OSAS-SP-EGCG) complexes were synthesized by H2O2/ ascorbic acid radical grafting method. Particle size, ζ-potential, Fourier transform infrared, and thermogravimetric results proved the formation of covalent OSAS-SP-EGCG complexes. The results of scanning electron microscopy and atomic force microscopy confirmed that the particles of the covalent complexes (especially 1:4 complexes) were more uniformly distributed. Compared with single OSAS, the covalent complexes exhibited excellent antioxidant capacity (>70 %). Static/dynamic contact angle, dynamic interfacial tension and quartz crystal microbalance were used to characterize the interfacial properties of the samples. Results showed that the stronger hydrophobicity of the complexes resulted in lower interfacial tension, which was stabilized at 17 mN/m after 45 min. Among the complexes, 1:4 complexes showed the most visible interfacial properties, with the initial and equilibrium surface values increasing by 12.1 % and 24.3 %, respectively. Moreover, the saturated f displacement of 1:4 complexes reached 50.45 Hz. It was indicated that better interfacial adsorption capacity of the complexes allowed them to adsorb more quickly to the oil-water interface and form thicker and denser interfacial films. This work provides a promising avenue for improving the interfacial properties of covalent polysaccharide-protein-polyphenol complexes.
{"title":"Preparation and characterization of covalent starch-protein-tea polyphenol complexes with enhanced interfacial properties","authors":"Die Dong , Tenglong Geng , Lidan Pan , Xiaorui Liu , Chenxi Yu , Chao Yuan , Li Guo , Meng Zhao , Bo Cui","doi":"10.1016/j.foodres.2025.116040","DOIUrl":"10.1016/j.foodres.2025.116040","url":null,"abstract":"<div><div>In this study, covalent octenyl succinic anhydride starch-soy protein- (−)-Epigallocatechin-3-gallate (OSAS-SP-EGCG) complexes were synthesized by H<sub>2</sub>O<sub>2</sub>/ ascorbic acid radical grafting method. Particle size, ζ-potential, Fourier transform infrared, and thermogravimetric results proved the formation of covalent OSAS-SP-EGCG complexes. The results of scanning electron microscopy and atomic force microscopy confirmed that the particles of the covalent complexes (especially 1:4 complexes) were more uniformly distributed. Compared with single OSAS, the covalent complexes exhibited excellent antioxidant capacity (>70 %). Static/dynamic contact angle, dynamic interfacial tension and quartz crystal microbalance were used to characterize the interfacial properties of the samples. Results showed that the stronger hydrophobicity of the complexes resulted in lower interfacial tension, which was stabilized at 17 mN/m after 45 min. Among the complexes, 1:4 complexes showed the most visible interfacial properties, with the initial and equilibrium surface values increasing by 12.1 % and 24.3 %, respectively. Moreover, the saturated <em>f</em> displacement of 1:4 complexes reached 50.45 Hz. It was indicated that better interfacial adsorption capacity of the complexes allowed them to adsorb more quickly to the oil-water interface and form thicker and denser interfacial films. This work provides a promising avenue for improving the interfacial properties of covalent polysaccharide-protein-polyphenol complexes.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"206 ","pages":"Article 116040"},"PeriodicalIF":7.0,"publicationDate":"2025-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143510857","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 : 2025-02-23DOI: 10.1016/j.foodres.2025.116048
Yiming Huo , Renata Ristic , Maxime Savoie , Richard Muhlack , Markus Herderich , Kerry Wilkinson
The presence of elevated concentrations of smoke-derived volatile phenols (and their glycoconjugates) in wine after grapevine exposure to wildfire smoke can give wine unpleasant smoky and ashy characters. To date, options for remediation of ‘smoke taint’ are limited, therefore, this study evaluated the potential for a commercially developed molecularly imprinted polymer (MIP) to remove smoke taint compounds from wine. A single-solute adsorption study was conducted in model wine and demonstrated adsorption of guaiacol, phenol and m-cresol by a diverse range of binding sites on the MIP surface. The adsorption capacity of the MIP towards guaiacol was estimated to be 1.2 μmol/g, with a higher capacity and affinity estimated for m-cresol (being 1.7 μmol/g). When a fixed-bed column packed with MIPs was used to treat smoke tainted Chardonnay, rosé and Cabernet Sauvignon wines the MIP column removed up to 47 % of the volatile phenols present in wine (but not volatile phenol glycoconjugates), with no detrimental effect on wine colour density and phenolic composition. Experiments evaluating column break-through and the reusability of MIPs were also performed to further establish the application potential of MIPs for remediation of smoke taint in wine.
{"title":"Adsorption properties of molecularly imprinted polymers designed for removal of smoke taint compounds from wine","authors":"Yiming Huo , Renata Ristic , Maxime Savoie , Richard Muhlack , Markus Herderich , Kerry Wilkinson","doi":"10.1016/j.foodres.2025.116048","DOIUrl":"10.1016/j.foodres.2025.116048","url":null,"abstract":"<div><div>The presence of elevated concentrations of smoke-derived volatile phenols (and their glycoconjugates) in wine after grapevine exposure to wildfire smoke can give wine unpleasant smoky and ashy characters. To date, options for remediation of ‘smoke taint’ are limited, therefore, this study evaluated the potential for a commercially developed molecularly imprinted polymer (MIP) to remove smoke taint compounds from wine. A single-solute adsorption study was conducted in model wine and demonstrated adsorption of guaiacol, phenol and <em>m</em>-cresol by a diverse range of binding sites on the MIP surface. The adsorption capacity of the MIP towards guaiacol was estimated to be 1.2 μmol/g, with a higher capacity and affinity estimated for <em>m</em>-cresol (being 1.7 μmol/g). When a fixed-bed column packed with MIPs was used to treat smoke tainted Chardonnay, rosé and Cabernet Sauvignon wines the MIP column removed up to 47 % of the volatile phenols present in wine (but not volatile phenol glycoconjugates), with no detrimental effect on wine colour density and phenolic composition. Experiments evaluating column break-through and the reusability of MIPs were also performed to further establish the application potential of MIPs for remediation of smoke taint in wine.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"206 ","pages":"Article 116048"},"PeriodicalIF":7.0,"publicationDate":"2025-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143529389","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-23DOI: 10.1016/j.foodres.2025.116047
Gentil A. Collazos-Escobar , Elisa Lincetti , Sara Spilimbergo , José M. Prats-Montalbán , José V. García-Pérez , José Benedito
Poultry meat industry requires intelligent systems for achieving non-invasive real-time detection of bone fragments. Therefore, the main aim of this study was to assess the feasibility of using ultrasound imaging and multivariate image analysis to detect bone fragments in boneless and skinless chicken breast fillets. Bone fragments of different sizes were inserted into the chicken and contact ultrasound images were acquired, following a pre-established pattern, in the control (C) and out-control (OC, with bone) samples, by scanning the breast's surface, using contact ultrasound sensors (1 MHz) working in through transmission. Energy-magnitude and energy-distribution ultrasound parameters were computed at pixel level in time (TDA) and frequency domain (FDA). Principal Component Analysis (PCA) was used in TDA and FDA parameters, and its combination (TFDA). From PCA model, the Residual Sum Squares (RSS) and Hotelling's T-square (T2) control statistics were used to classify the C and OC images projected on the PCA latent structure. Experimental results demonstrated that the presence of bone fragments within chicken breast fillets led to alterations in the energy-magnitude (avg. amplitude decrease from 81.6 % to 52.6 %, depending on the bone size) and energy-distribution ultrasound parameters (avg. variance decreased from 97.9 % to 70.6 % depending on the bone size). The RSS statistic achieved the best classification performance (accuracy of TDA, FDA and TFDA>95 %) in C and OC images. These results highlight the potential of combining contact ultrasound imaging with multivariate image analysis for the reliable and rapid detection of bone fragments in chicken breasts.
{"title":"Integrated use of ultrasound imaging and multivariate image analysis for detecting bone fragments in poultry meat","authors":"Gentil A. Collazos-Escobar , Elisa Lincetti , Sara Spilimbergo , José M. Prats-Montalbán , José V. García-Pérez , José Benedito","doi":"10.1016/j.foodres.2025.116047","DOIUrl":"10.1016/j.foodres.2025.116047","url":null,"abstract":"<div><div>Poultry meat industry requires intelligent systems for achieving non-invasive real-time detection of bone fragments. Therefore, the main aim of this study was to assess the feasibility of using ultrasound imaging and multivariate image analysis to detect bone fragments in boneless and skinless chicken breast fillets. Bone fragments of different sizes were inserted into the chicken and contact ultrasound images were acquired, following a pre-established pattern, in the control (C) and out-control (OC, with bone) samples, by scanning the breast's surface, using contact ultrasound sensors (1 MHz) working in through transmission. Energy-magnitude and energy-distribution ultrasound parameters were computed at pixel level in time (TDA) and frequency domain (FDA). Principal Component Analysis (PCA) was used in TDA and FDA parameters, and its combination (TFDA). From PCA model, the Residual Sum Squares (RSS) and Hotelling's T-square (T<sup>2</sup>) control statistics were used to classify the C and OC images projected on the PCA latent structure. Experimental results demonstrated that the presence of bone fragments within chicken breast fillets led to alterations in the energy-magnitude (avg. amplitude decrease from 81.6 % to 52.6 %, depending on the bone size) and energy-distribution ultrasound parameters (avg. variance decreased from 97.9 % to 70.6 % depending on the bone size). The RSS statistic achieved the best classification performance (accuracy of TDA, FDA and TFDA>95 %) in C and OC images. These results highlight the potential of combining contact ultrasound imaging with multivariate image analysis for the reliable and rapid detection of bone fragments in chicken breasts.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"206 ","pages":"Article 116047"},"PeriodicalIF":7.0,"publicationDate":"2025-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143510858","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 : 2025-02-23DOI: 10.1016/j.foodres.2025.116032
Vijay K. Juneja , Marangeli Osoria , Harsimran Kaur Kapoor , Priyanka Gupta , Joelle K. Salazar , Subash Shrestha , Subrata K. Bag , Abhinav Mishra
The primary contributing factor leading to Staphylococcus aureus food poisoning is that some foods are not cooked after handling or are not appropriately refrigerated during storage. A predictive model for S. aureus was developed and validated using growth kinetic data. The growth data were collected in the Tryptic Soy Broth at isothermal temperatures from 7 to 48.9 °C. Baranyi model was fitted to the growth data, and Ratkowsky's secondary model was fitted to the growth rates with respect to temperature. Both primary and secondary models fitted the growth data well, as depicted by the goodness of fit measures (high R2, low RMSE/SSE). The average h0 value was 5.06 across all growth temperatures (10 to 45 °C). The maximum growth temperature was 47.3 °C, while the minimum was 5.7 °C. Bacteria growth was estimated under dynamic temperature profiles by solving the differential form of the Baranyi model in combination with the Ratkowsky model equation for rate constants using the fourth-order Runge-Kutta method. The dynamic model was developed and validated using growth data obtained with two sinusoidal temperature profiles, 10–30 °C and 25–45 °C for 30 h and 24 h. Data for these two profiles were assessed using acceptable prediction zone analysis; >70 % of the observed growth observations were within the acceptable prediction zone (−1.0 to 0.5 log10 CFU/mL), although the model may overestimate or underestimate at some points, generally <1 log. The model will assist in estimating the growth of S. aureus in temperature abuse conditions.
{"title":"A predictive growth model of Staphylococcus aureus during temperature abuse conditions","authors":"Vijay K. Juneja , Marangeli Osoria , Harsimran Kaur Kapoor , Priyanka Gupta , Joelle K. Salazar , Subash Shrestha , Subrata K. Bag , Abhinav Mishra","doi":"10.1016/j.foodres.2025.116032","DOIUrl":"10.1016/j.foodres.2025.116032","url":null,"abstract":"<div><div>The primary contributing factor leading to <em>Staphylococcus aureus</em> food poisoning is that some foods are not cooked after handling or are not appropriately refrigerated during storage. A predictive model for <em>S. aureus</em> was developed and validated using growth kinetic data. The growth data were collected in the Tryptic Soy Broth at isothermal temperatures from 7 to 48.9 °C. Baranyi model was fitted to the growth data, and Ratkowsky's secondary model was fitted to the growth rates with respect to temperature. Both primary and secondary models fitted the growth data well, as depicted by the goodness of fit measures (high R<sup>2</sup>, low RMSE/SSE). The average h<sub>0</sub> value was 5.06 across all growth temperatures (10 to 45 °C). The maximum growth temperature was 47.3 °C, while the minimum was 5.7 °C. Bacteria growth was estimated under dynamic temperature profiles by solving the differential form of the Baranyi model in combination with the Ratkowsky model equation for rate constants using the fourth-order Runge-Kutta method. The dynamic model was developed and validated using growth data obtained with two sinusoidal temperature profiles, 10–30 °C and 25–45 °C for 30 h and 24 h. Data for these two profiles were assessed using acceptable prediction zone analysis; >70 % of the observed growth observations were within the acceptable prediction zone (−1.0 to 0.5 log<sub>10</sub> CFU/mL), although the model may overestimate or underestimate at some points, generally <1 log. The model will assist in estimating the growth of <em>S. aureus</em> in temperature abuse conditions.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"206 ","pages":"Article 116032"},"PeriodicalIF":7.0,"publicationDate":"2025-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143510861","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 : 2025-02-22DOI: 10.1016/j.foodres.2025.116030
Jiale Zheng , Zhanjun Wang , Sen Xiang , Zhongfang Tan , Guofang Wu , Jianbo Zhang , Xuan Luo , Lei Wang , Haiying Wang
Mixed starting cultures have been reported to perform better than commonly used single Lactic acid bacteria in meat fermentation. Lactobacillus curvatus SQ-425 and Staphylococcus simulans 65–4 were screened from 67 sausages collected from southwest regions in China to investigate the effects of single and combined inoculation (SF and CMF) on sausages quality, while natural fermentation (NF) was used as a control group. Inoculation of mixed cultures resulted in a continuous decrease in pH during fermentation, an increase in redness values of sausages and the highest sensory score. Inoculation of mixed starter cultures increased the richness of bacterial communities in sausages, but their diversity decreased. The diversity and richness of the fungal community were increased, and spoilage microorganisms such as Shigella and Fusarium were suppressed. The starting cultures did not obviously affect the fatty acid composition of the sausages, but significantly increased the diversity of volatiles, especially aldehydes and alcohols. The generation of unique flavor compounds such as 2-undecenal, p-methoxy benzaldehyde and 3, 5-octadien-2-ol was found in the CMF group. Metabolomics and correlation analyses showed that amino acid metabolism was significantly enhanced in the CMF group, with Aspergillus contributing significantly to amino acid production in the CMF group, in addition to Staphylococcus, Lactobacillus, and Sphingomonas being positively correlated with amino acid metabolites. It is further inferred that the production of amino acids and their derivatives is facilitated by the conversion of fumarate in the TCA cycle into the lysine biosynthetic pathway and the urea cycle.
{"title":"Effects of Lactobacillus curvatus SQ-425 and Staphylococcus simulans 65–4 as starter cultures on sensory characteristics, microbial communities and metabolites in fermented sausage","authors":"Jiale Zheng , Zhanjun Wang , Sen Xiang , Zhongfang Tan , Guofang Wu , Jianbo Zhang , Xuan Luo , Lei Wang , Haiying Wang","doi":"10.1016/j.foodres.2025.116030","DOIUrl":"10.1016/j.foodres.2025.116030","url":null,"abstract":"<div><div>Mixed starting cultures have been reported to perform better than commonly used single Lactic acid bacteria in meat fermentation. <em>Lactobacillus curvatus</em> SQ-425 and <em>Staphylococcus simulans</em> 65–4 were screened from 67 sausages collected from southwest regions in China to investigate the effects of single and combined inoculation (SF and CMF) on sausages quality, while natural fermentation (NF) was used as a control group. Inoculation of mixed cultures resulted in a continuous decrease in pH during fermentation, an increase in redness values of sausages and the highest sensory score. Inoculation of mixed starter cultures increased the richness of bacterial communities in sausages, but their diversity decreased. The diversity and richness of the fungal community were increased, and spoilage microorganisms such as <em>Shigella</em> and <em>Fusarium</em> were suppressed. The starting cultures did not obviously affect the fatty acid composition of the sausages, but significantly increased the diversity of volatiles, especially aldehydes and alcohols. The generation of unique flavor compounds such as 2-undecenal, p-methoxy benzaldehyde and 3, 5-octadien-2-ol was found in the CMF group. Metabolomics and correlation analyses showed that amino acid metabolism was significantly enhanced in the CMF group, with <em>Aspergillus</em> contributing significantly to amino acid production in the CMF group, in addition to <em>Staphylococcus</em>, <em>Lactobacillus</em>, and <em>Sphingomonas</em> being positively correlated with amino acid metabolites. It is further inferred that the production of amino acids and their derivatives is facilitated by the conversion of fumarate in the TCA cycle into the lysine biosynthetic pathway and the urea cycle.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"206 ","pages":"Article 116030"},"PeriodicalIF":7.0,"publicationDate":"2025-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143488295","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}
This study was conducted to evaluate the purification of antioxidant peptides from the rainbow trout viscera using by enzymatic hydrolysis and to measure the amino acid profile of the peptide part with more antioxidant properties. Two concentrations of alcalase were used to hydrolyse fish viscera (1 % and 2 %). The hydrolyzate was fractionated and purified with ultra-filtration membranes (<30, <10, and < 3 kDa) and RP-HPLC (Reversed-phase high-performance liquid chromatography) and evaluation for antioxidant properties by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS+) radical scavenging assays. The degree of hydrolysis was measured in hydrolyzed fish viscera. Sections of F10, F11 and F12 in the chromatogram exhibited the highest DPPH radical scavenging activity with 80.41 ± 0.21 %, 79.71 ± 0.65 % and 78.83 ± 0.81 %, respectively. The amino acid profiles of sections F11, F12, and F10 confirmed that these sections contained adequate amounts of hydrophobic amino acids, increasing their antioxidant activity. The ratio of essential amino acids to total amino acids in selected samples was 37.51 % and also essential amino acids to non-essential amino acid ratio was 0.56. According to the results, the viscera of rainbow trout is a rich source of antioxidant peptides to replace with synthetic antioxidants.
{"title":"Purification and characterization of antioxidant peptide fractions from protein hydrolysate of rainbow trout (Onchorhynchus mykiss) viscera","authors":"Elnaz Nami Khasmakhi , Eshagh Zakipour Rahimabadi , Masumeh Mehraban Sangatash","doi":"10.1016/j.foodres.2025.116027","DOIUrl":"10.1016/j.foodres.2025.116027","url":null,"abstract":"<div><div>This study was conducted to evaluate the purification of antioxidant peptides from the rainbow trout viscera using by enzymatic hydrolysis and to measure the amino acid profile of the peptide part with more antioxidant properties. Two concentrations of alcalase were used to hydrolyse fish viscera (1 % and 2 %). The hydrolyzate was fractionated and purified with ultra-filtration membranes (<30, <10, and < 3 kDa) and RP-HPLC (Reversed-phase high-performance liquid chromatography) and evaluation for antioxidant properties by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS<sup>+</sup>) radical scavenging assays. The degree of hydrolysis was measured in hydrolyzed fish viscera. Sections of F10, F11 and F12 in the chromatogram exhibited the highest DPPH radical scavenging activity with 80.41 ± 0.21 %, 79.71 ± 0.65 % and 78.83 ± 0.81 %, respectively. The amino acid profiles of sections F11, F12, and F10 confirmed that these sections contained adequate amounts of hydrophobic amino acids, increasing their antioxidant activity. The ratio of essential amino acids to total amino acids in selected samples was 37.51 % and also essential amino acids to non-essential amino acid ratio was 0.56. According to the results, the viscera of rainbow trout is a rich source of antioxidant peptides to replace with synthetic antioxidants.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"206 ","pages":"Article 116027"},"PeriodicalIF":7.0,"publicationDate":"2025-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143478852","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 : 2025-02-22DOI: 10.1016/j.foodres.2025.116024
Luis Gustavo Lima Nascimento , Raiane Rodrigues da Silva , Davide Odelli , Amandine Descamps , Xavier Trivelli , Federico Casanova , Rodolphe Marie , Evandro Martins , Antônio Fernandes de Carvalho , Guillaume Delaplace , Paulo Peres de Sá Peixoto Junior
The association of pea proteins (PP) with a more consumer-accepted product, such as milk, is considered as a strategy to improve plant protein consumption. This study investigates the physicochemical and rheological properties of mixed milk protein (MP): PP systems at different protein ratios (100:0, 80:20, 60:40, 40:60, 20:80, 0:100, MP:PP) in high-concentrated protein systems, before and after thermal treatment. The results showed that MP, represented by casein, and PP form independent networks with rheological behavior dependent on the major protein fraction involved in the mixture. However, a synergistic effect on elasticity and viscosity was observed for the 20:80 ratio, which was further accentuated by temperature and protein concentration increase. Also, the water dynamic was reduced after the thermal treatment, showing that in this ratio the casein, present in the milk proteins suspension is finely distributed within the PP network. These results bring new insights into the physical properties of composite plant/animal protein systems for the development of innovative mixed formulations.
{"title":"Impact of protein ratio and thermal treatment on the aggregation and rheological properties of high-concentrated milk and pea protein suspensions","authors":"Luis Gustavo Lima Nascimento , Raiane Rodrigues da Silva , Davide Odelli , Amandine Descamps , Xavier Trivelli , Federico Casanova , Rodolphe Marie , Evandro Martins , Antônio Fernandes de Carvalho , Guillaume Delaplace , Paulo Peres de Sá Peixoto Junior","doi":"10.1016/j.foodres.2025.116024","DOIUrl":"10.1016/j.foodres.2025.116024","url":null,"abstract":"<div><div>The association of pea proteins (PP) with a more consumer-accepted product, such as milk, is considered as a strategy to improve plant protein consumption. This study investigates the physicochemical and rheological properties of mixed milk protein (MP): PP systems at different protein ratios (100:0, 80:20, 60:40, 40:60, 20:80, 0:100, MP:PP) in high-concentrated protein systems, before and after thermal treatment. The results showed that MP, represented by casein, and PP form independent networks with rheological behavior dependent on the major protein fraction involved in the mixture. However, a synergistic effect on elasticity and viscosity was observed for the 20:80 ratio, which was further accentuated by temperature and protein concentration increase. Also, the water dynamic was reduced after the thermal treatment, showing that in this ratio the casein, present in the milk proteins suspension is finely distributed within the PP network. These results bring new insights into the physical properties of composite plant/animal protein systems for the development of innovative mixed formulations.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"206 ","pages":"Article 116024"},"PeriodicalIF":7.0,"publicationDate":"2025-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143488297","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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