Tangerine leaves were valorized as a source of natural antioxidants for protecting soybean oil against lipid oxidation. Initial Soxhlet extracts obtained using hexane (HexS), ethyl acetate (EtOAc-S), and ethanol (EtOH-S) showed that the Hex-S extract provided the highest oxidative stability, highlighting the relevance of nonpolar compounds in delaying lipid oxidation. To develop a more sustainable alternative to hexane extraction, supercritical CO2 (SC-CO2) extraction was optimized using a central composite design, assessing the effects of pressure (100, 200, and 300 bar) and temperature (40, 50, and 60 °C) on the extract's antioxidant performance. The optimal SC-CO2 extract, obtained at 273 bar and 37 °C, extended the induction period of soybean oil oxidation to 5.2 h, outperforming both the Hex-S extract (4.4 h) and the control sample (3.8 h), and resulted in a lower p-anisidine value (13.36). These activities may be attributed to extracted bioactive compounds, such as linalool, thymol, and tangeretin.
{"title":"The impact of supercritical CO₂ conditions on extracting antioxidant compounds from tangerine leaves (Citrus reticulata) for enhancing oxidative stability in soybean oil","authors":"Camilo Rodríguez-García , Monique Martins Strieder , Gloria Domínguez-Rodríguez , Michael Ernesto Moreno Caballero , Liliam Palomeque , Alejandro Cifuentes , Fabián Parada-Alfonso , Elena Ibáñez","doi":"10.1016/j.ifset.2026.104449","DOIUrl":"10.1016/j.ifset.2026.104449","url":null,"abstract":"<div><div>Tangerine leaves were valorized as a source of natural antioxidants for protecting soybean oil against lipid oxidation. Initial Soxhlet extracts obtained using hexane (Hex<img>S), ethyl acetate (EtOAc-S), and ethanol (EtOH-S) showed that the Hex-S extract provided the highest oxidative stability, highlighting the relevance of nonpolar compounds in delaying lipid oxidation. To develop a more sustainable alternative to hexane extraction, supercritical CO<sub>2</sub> (SC-CO<sub>2</sub>) extraction was optimized using a central composite design, assessing the effects of pressure (100, 200, and 300 bar) and temperature (40, 50, and 60 °C) on the extract's antioxidant performance. The optimal SC-CO<sub>2</sub> extract, obtained at 273 bar and 37 °C, extended the induction period of soybean oil oxidation to 5.2 h, outperforming both the Hex-S extract (4.4 h) and the control sample (3.8 h), and resulted in a lower p-anisidine value (13.36). These activities may be attributed to extracted bioactive compounds, such as linalool, thymol, and tangeretin.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"109 ","pages":"Article 104449"},"PeriodicalIF":6.8,"publicationDate":"2026-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145923274","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-07DOI: 10.1016/j.ifset.2026.104448
Maomao Ma , Jiayi Song , Yunzhu Xiao , Jingxin Liu , Zhangli Hu , Bin Zeng
Antimicrobial peptides (AMPs) derived from milk exhibit considerable promise for applications in food preservation; however, their practical utility is often constrained by insufficient antimicrobial efficacy. To overcome this limitation, rational structural modification emerges as a viable approach to enhance AMP activity. In the present study, a novel AMP, designated N1-5W6L-LKKFA, was engineered from a buffalo colostrum whey-derived peptide N1 through terminal modifications and amino acid substitutions. These alterations increased the peptide's cationic charge and α-helical content, thereby markedly improving its antibacterial efficacy against foodborne pathogens, especially Escherichia coli O157:H7, with a minimum inhibitory concentration (MIC) of 16 μM, while maintaining low hemolytic activity and cytotoxicity. Mechanistic analyses demonstrated that N1-5W6L-LKKFA disrupted the membrane integrity of E. coli O157:H7, causing increased permeability of both the outer and inner membranes, depolarization of the membrane potential, and the release of intracellular substances. Moreover, N1-5W6L-LKKFA promoted excessive intracellular reactive oxygen species (ROS) accumulation, exhibited DNA-binding capacity, and facilitated the degradation of cellular proteins. Integrated transcriptomic and metabolomic analyses revealed that N1-5W6L-LKKFA interfered with essential biological pathways in E. coli O157:H7, including membrane transport, nucleotide metabolism, two-component systems, and bacterial chemotaxis. Additionally, this peptide effectively suppressed the growth of E. coli O157:H7 in whole milk. Collectively, these results suggested that N1-5W6L-LKKFA exerts multi-target inhibitory effects, positioning it as a promising bio-preservative candidate for the dairy industry.
{"title":"Multi-target action of novel antimicrobial peptide N1-5W6L-LKKFA against Escherichia coli O157:H7: Membrane disruption, ROS accumulation, DNA binding, cellular interference, and its application in milk","authors":"Maomao Ma , Jiayi Song , Yunzhu Xiao , Jingxin Liu , Zhangli Hu , Bin Zeng","doi":"10.1016/j.ifset.2026.104448","DOIUrl":"10.1016/j.ifset.2026.104448","url":null,"abstract":"<div><div>Antimicrobial peptides (AMPs) derived from milk exhibit considerable promise for applications in food preservation; however, their practical utility is often constrained by insufficient antimicrobial efficacy. To overcome this limitation, rational structural modification emerges as a viable approach to enhance AMP activity. In the present study, a novel AMP, designated N1-5W6L-LKKFA, was engineered from a buffalo colostrum whey-derived peptide N1 through terminal modifications and amino acid substitutions. These alterations increased the peptide's cationic charge and α-helical content, thereby markedly improving its antibacterial efficacy against foodborne pathogens, especially <em>Escherichia coli</em> O157:H7, with a minimum inhibitory concentration (MIC) of 16 μM, while maintaining low hemolytic activity and cytotoxicity. Mechanistic analyses demonstrated that N1-5W6L-LKKFA disrupted the membrane integrity of <em>E. coli</em> O157:H7, causing increased permeability of both the outer and inner membranes, depolarization of the membrane potential, and the release of intracellular substances. Moreover, N1-5W6L-LKKFA promoted excessive intracellular reactive oxygen species (ROS) accumulation, exhibited DNA-binding capacity, and facilitated the degradation of cellular proteins. Integrated transcriptomic and metabolomic analyses revealed that N1-5W6L-LKKFA interfered with essential biological pathways in <em>E. coli</em> O157:H7, including membrane transport, nucleotide metabolism, two-component systems, and bacterial chemotaxis. Additionally, this peptide effectively suppressed the growth of <em>E. coli</em> O157:H7 in whole milk. Collectively, these results suggested that N1-5W6L-LKKFA exerts multi-target inhibitory effects, positioning it as a promising bio-preservative candidate for the dairy industry.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"109 ","pages":"Article 104448"},"PeriodicalIF":6.8,"publicationDate":"2026-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145974160","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-06DOI: 10.1016/j.ifset.2026.104447
Shiqi Li , Xingnan Wang , Junjun Wang , Zhouli Wang
To enhance the colorimetric and antibacterial performance of polysaccharide-based packaging, a novel pigment-emulsion system was innovatively designed by incorporating high-stability Pickering emulsions and mixed natural dyes for freshness preservation and real-time monitoring. Specifically, anthocyanin (Ant) and curcumin (Cur) were incorporated konjac glucomannan (Kgm) matrix to expanded pH response range. Then, optimized gelatin (Gel)-cellulose nanocrystals (CNC) complexes (G-CNC7) (pH = 7) were prepared through pH-induced electrostatic interactions through eco-friendly process. Subsequently, thyme essential oil (TEO) Pickering emulsion (GCTEO) was successfully prepared and added to construct high-stability pigment/emulsion film-forming system. The antibacterial and indicative film (Kgm-Ant/Cur-GCTEO) was fabricated. The results showed that GCTEO Pickering emulsion, loaded with TEO, synergized with the inherent functional properties of Ant/Cur, effectively enhanced antibacterial and antioxidant activities. This was verified in the preservation of yellow cherry tomatoes, extending their shelf life quality and freshness. The bactericidal rates of Kgm-Ant/Cur-GCTEO against S. aureus and E. coli reached 97.32 % and 78.36 %, respectively. Furthermore, the pigment-emulsion system improved the stability and rapid responsiveness of the color indicator, expanding its pH response range for effective monitoring of yogurt and seafood freshness throughout various acid-base environments. Moreover, composite films exhibited excellent mechanical properties, light and water vapor/oxygen barrier performance, thermal stability, and enhanced hydrophobicity. This study innovatively developed a stable Pickering emulsion system combined with dual natural pigments, which represents an innovative strategy for preservation and freshness maintenance.
为了提高多糖基包装的比色性能和抗菌性能，采用高稳定性皮克林乳剂和混合天然染料，创新设计了一种新型的色素-乳液体系，用于保鲜和实时监测。在魔芋葡甘露聚糖（Kgm）基质中加入花青素（Ant）和姜黄素（Cur），扩大pH响应范围。然后，通过生态友好的工艺，通过pH诱导静电相互作用制备了优化后的明胶(Gel)-纤维素纳米晶体（CNC）配合物（G-CNC7） （pH = 7）。随后，成功制备了百里香精油皮克林乳液（GCTEO），并加入其中构建了高稳定性的颜料/乳液成膜体系。制备了抗菌指示膜（Kgm-Ant/ cu - gcteo）。结果表明，负载TEO的GCTEO Pickering乳剂与Ant/Cur固有的功能特性协同作用，有效增强了其抗菌和抗氧化活性。这在保存黄色圣女果中得到了证实，延长了它们的保质期、质量和新鲜度。Kgm-Ant/Cur-GCTEO对金黄色葡萄球菌和大肠杆菌的抑菌率分别为97.32%和78.36%。此外，颜料-乳液体系提高了颜色指示剂的稳定性和快速响应性，扩大了其pH响应范围，可在各种酸碱环境下有效监测酸奶和海鲜的新鲜度。此外，复合膜具有优异的力学性能、光和水汽/氧阻隔性能、热稳定性和增强的疏水性。本研究创新性地开发了一种结合双天然色素的稳定皮克林乳液体系，代表了一种创新的保鲜策略。
{"title":"Dual-functional smart konjac glucomannan-based packaging incorporating gelatin-cellulose nanocrystal-stabilized emulsions and synergistic anthocyanin-curcumin dyes","authors":"Shiqi Li , Xingnan Wang , Junjun Wang , Zhouli Wang","doi":"10.1016/j.ifset.2026.104447","DOIUrl":"10.1016/j.ifset.2026.104447","url":null,"abstract":"<div><div>To enhance the colorimetric and antibacterial performance of polysaccharide-based packaging, a novel pigment-emulsion system was innovatively designed by incorporating high-stability Pickering emulsions and mixed natural dyes for freshness preservation and real-time monitoring. Specifically, anthocyanin (Ant) and curcumin (Cur) were incorporated konjac glucomannan (Kgm) matrix to expanded pH response range. Then, optimized gelatin (Gel)-cellulose nanocrystals (CNC) complexes (G-CNC7) (pH = 7) were prepared through pH-induced electrostatic interactions through eco-friendly process. Subsequently, thyme essential oil (TEO) Pickering emulsion (GCTEO) was successfully prepared and added to construct high-stability pigment/emulsion film-forming system. The antibacterial and indicative film (Kgm-Ant/Cur-GCTEO) was fabricated. The results showed that GCTEO Pickering emulsion, loaded with TEO, synergized with the inherent functional properties of Ant/Cur, effectively enhanced antibacterial and antioxidant activities. This was verified in the preservation of yellow cherry tomatoes, extending their shelf life quality and freshness. The bactericidal rates of Kgm-Ant/Cur-GCTEO against <em>S. aureus</em> and <em>E. coli</em> reached 97.32 % and 78.36 %, respectively. Furthermore, the pigment-emulsion system improved the stability and rapid responsiveness of the color indicator, expanding its pH response range for effective monitoring of yogurt and seafood freshness throughout various acid-base environments. Moreover, composite films exhibited excellent mechanical properties, light and water vapor/oxygen barrier performance, thermal stability, and enhanced hydrophobicity. This study innovatively developed a stable Pickering emulsion system combined with dual natural pigments, which represents an innovative strategy for preservation and freshness maintenance.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"109 ","pages":"Article 104447"},"PeriodicalIF":6.8,"publicationDate":"2026-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145923271","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}
The beany flavor in soy protein isolate (SPI) limits its food applications. The effects of different dry heating treatment temperatures (80, 100, 120 and 140 °C) on the physicochemical properties and structure of SPI were investigated, as well as their relationship with beany flavor were investigated. Results showed that increasing temperature elevated particle size, zeta potential absolute value, and carbonyl content, while decreasing solubility. Spectroscopic analysis showed that with increase of dry heating temperature, the content of α-helix and β-sheet decreased while the content of β-turn and random coil increased, the structure became more disordered, the fluorescence quenching increased, and the degree of SPI oxidation intensified. When the dry heating temperature was 80 °C and 100 °C, the free sulfhydryl group content of SPI decreased, the disulfide bond content increased, the protein microstructure did not change significantly, and the essential amino acid content increased and beany flavor was suppressed. At 120 °C and 140 °C, the structure of SPI was severely damaged, and the levels of free sulfhydryl groups, disulfide bonds, essential amino acids, and beany flavor showed opposite trends. Therefore, dry heating treatment at 100 °C maximized amino acid retention and most effectively reduced the beany flavor. Hexanal, (E)-2-hexenal and 1-octen-3-ol were screened by VIP and OAV as the key beany flavor of SPI. In addition, a strong correlation was found between the three key beany flavor and the structure of the protein. This study provides an effective method and theoretical basis for mitigating beany flavor in vegetable proteins.
{"title":"Structural modulation of soy protein isolate and correlation with beany flavor: Effect of dry heating temperature","authors":"Yuwen Liu, Siyu Wu, Hanyu Song, Liangzhou Jiang, Shizhang Yan, Baokun Qi","doi":"10.1016/j.ifset.2026.104446","DOIUrl":"10.1016/j.ifset.2026.104446","url":null,"abstract":"<div><div>The beany flavor in soy protein isolate (SPI) limits its food applications. The effects of different dry heating treatment temperatures (80, 100, 120 and 140 °C) on the physicochemical properties and structure of SPI were investigated, as well as their relationship with beany flavor were investigated. Results showed that increasing temperature elevated particle size, zeta potential absolute value, and carbonyl content, while decreasing solubility. Spectroscopic analysis showed that with increase of dry heating temperature, the content of <em>α</em>-helix and <em>β</em>-sheet decreased while the content of <em>β</em>-turn and random coil increased, the structure became more disordered, the fluorescence quenching increased, and the degree of SPI oxidation intensified. When the dry heating temperature was 80 °C and 100 °C, the free sulfhydryl group content of SPI decreased, the disulfide bond content increased, the protein microstructure did not change significantly, and the essential amino acid content increased and beany flavor was suppressed. At 120 °C and 140 °C, the structure of SPI was severely damaged, and the levels of free sulfhydryl groups, disulfide bonds, essential amino acids, and beany flavor showed opposite trends. Therefore, dry heating treatment at 100 °C maximized amino acid retention and most effectively reduced the beany flavor. Hexanal, (E)-2-hexenal and 1-octen-3-ol were screened by VIP and OAV as the key beany flavor of SPI. In addition, a strong correlation was found between the three key beany flavor and the structure of the protein. This study provides an effective method and theoretical basis for mitigating beany flavor in vegetable proteins.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"109 ","pages":"Article 104446"},"PeriodicalIF":6.8,"publicationDate":"2026-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145923278","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-05DOI: 10.1016/j.ifset.2026.104445
Yixuan Liu , Noelia Pallarés , Emilia Ferrer , Pedro V. Martínez-Culebras , Patricia Roig , Juan Manuel Castagnini , Houda Berrada , Francisco J. Barba
This study aimed to develop an integrated process for the valorization of defatted spirulina (Arthrospira platensis) by combining supercritical carbon dioxide (SC-CO2) extraction with targeted lactic acid bacteria (LAB) fermentation. Specifically, SC-CO2 (25.0 MPa, 50.0 °C, 16.0 mL/min, and 60.0 min) was used to defat Spirulina to obtain the protein-rich substrate as SC-CO2 defatted spirulina (SC-D-Sp) for the production of bioactive peptides (BPs), which will be fermented with 5 % Lactiplantibacillus plantarum (LP) and 5 % Lactiplantibacillus casei (LC). A significant microbial growth (up to 2029.3 × 106 CFU) and metabolic activity were observed after LAB fermentation. The fermentation solids and supernatants were separated after fermentation, and the protein (using the DUMAS method), bioactive peptides (analyzed by LC-MS/MS TOF), minerals (measured by ICP-MS), and total antioxidant capacity (TAC) were evaluated. Most of the protein remained in the fermentation solids, regardless of whether the LAB strain was used. Nevertheless, LAB fermentation significantly (P < 0.05) enhanced the production of antioxidant bioactive peptides such as EL, GA, and KP, as well as the enhancement in TAC of the fermented supernatants. In parallel, higher levels of Mg and K were found in the fermented supernatants, while Fe and Zn remained in the fermented solids. In this study, the LAB fermentation in SC-D-Sp could enhance the recovery of valuable high-value-added compounds, including the increasing performances in antioxidant peptides and minerals. The LAB fermentation in SC-D-Sp poses the possibility of future application in developing novel functional ingredients and sustainable marine resources.
{"title":"Selective release of antioxidant peptides and minerals from fermented SC-CO2-defatted Spirulina","authors":"Yixuan Liu , Noelia Pallarés , Emilia Ferrer , Pedro V. Martínez-Culebras , Patricia Roig , Juan Manuel Castagnini , Houda Berrada , Francisco J. Barba","doi":"10.1016/j.ifset.2026.104445","DOIUrl":"10.1016/j.ifset.2026.104445","url":null,"abstract":"<div><div>This study aimed to develop an integrated process for the valorization of defatted <em>spirulina</em> (<em>Arthrospira platensis</em>) by combining supercritical carbon dioxide (SC-CO<sub>2</sub>) extraction with targeted lactic acid bacteria (LAB) fermentation. Specifically, SC-CO<sub>2</sub> (25.0 MPa, 50.0 °C, 16.0 mL/min, and 60.0 min) was used to defat <em>Spirulina</em> to obtain the protein-rich substrate as SC-CO<sub>2</sub> defatted <em>spirulina</em> (SC-D-<em>Sp</em>) for the production of bioactive peptides (BPs), which will be fermented with 5 % <em>Lactiplantibacillus plantarum</em> (LP) and 5 % <em>Lactiplantibacillus casei</em> (LC). A significant microbial growth (up to 2029.3 × 10<sup>6</sup> CFU) and metabolic activity were observed after LAB fermentation. The fermentation solids and supernatants were separated after fermentation, and the protein (using the DUMAS method), bioactive peptides (analyzed by LC-MS/MS TOF), minerals (measured by ICP-MS), and total antioxidant capacity (TAC) were evaluated. Most of the protein remained in the fermentation solids, regardless of whether the LAB strain was used. Nevertheless, LAB fermentation significantly (<em>P</em> < 0.05) enhanced the production of antioxidant bioactive peptides such as EL, GA, and KP, as well as the enhancement in TAC of the fermented supernatants. In parallel, higher levels of Mg and K were found in the fermented supernatants, while Fe and Zn remained in the fermented solids. In this study, the LAB fermentation in SC-D-<em>Sp</em> could enhance the recovery of valuable high-value-added compounds, including the increasing performances in antioxidant peptides and minerals. The LAB fermentation in SC-D-<em>Sp</em> poses the possibility of future application in developing novel functional ingredients and sustainable marine resources.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"109 ","pages":"Article 104445"},"PeriodicalIF":6.8,"publicationDate":"2026-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145923273","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-03DOI: 10.1016/j.ifset.2026.104434
Giuseppe Perri , Federico Rametta , Michela Verni , Chiara Demarinis , Giuseppe Natrella , Lorenzo Ciraldo , Simona Carbone , Michele Faccia , Carlo Giuseppe Rizzello , Erica Pontonio
Direct incorporation of cricket powder (CP) into foods is limited by poor protein solubility, microbial safety concerns, biogenic amine formation, and off-flavors. To address these challenges, this study developed a bioprocess combining enzymatic hydrolysis with fermentation by Leuconostoc pseudomesenteroides in the presence of sucrose, promoting in situ dextran production and improving the safety, nutritional value, and metabolomic profile of CP for breadmaking. Three strategies were evaluated: (i) fermentation with starter and sucrose (sdf-CP), (ii) enzymatic pretreatment followed by fermentation (Eh-sdf-CP), and (iii) simultaneous starter–enzyme addition at reduced dosages (El-sdf-CP), alongside controls containing only starter or sucrose (sf-df). Fermentation ensured rapid acidification and microbial safety, while sdf-CP and El-sdf-CP accumulated up to 1.68 g/100 g of dextran, accompanied by significant increases in free amino acids and peptides. Biogenic amines remained negligible, and the volatile profile was enriched with desirable compounds such as 3-ethyl-2,5-dimethylpyrazine and ethyl butanoate. When applied to breadmaking, bio-processed CP increased protein content and reduced predicted glycemic index (pGI 87.8–88.7 vs. 93.1). Experimental breads showed volumes comparable to controls, reduced staling, and improved sensory quality, with diminished bitterness and insect-like notes alongside enhanced sweetness and roasted aroma. Overall, the integration of enzymatic hydrolysis and fermentation with in situ dextran production offers a promising strategy to improve the functionality and consumer acceptance of cricket powder in Western diets.
直接将蟋蟀粉（CP）掺入食品中受到蛋白质溶解度差、微生物安全问题、生物胺形成和异味的限制。为了解决这些挑战，本研究开发了一种生物工艺，将酶解与假大肠杆菌在蔗糖存在下的发酵结合起来，促进原位葡聚糖的生产，提高CP在面包制作中的安全性、营养价值和代谢组学特征。评估了三种策略：(i)用发酵剂和蔗糖发酵（sdf-CP）， （ii）酶预处理后发酵（Eh-sdf-CP），以及（iii）同时添加减少剂量的发酵剂酶（El-sdf-CP），同时只含有发酵剂或蔗糖（sf-df）。发酵确保了快速酸化和微生物安全性，而sdf-CP和El-sdf-CP累积高达1.68 g/100 g葡聚糖，同时游离氨基酸和肽显著增加。生物胺仍然可以忽略不计，挥发性谱富含理想的化合物，如3-乙基-2,5-二甲基吡嗪和丁酸乙酯。当应用于面包制作时，生物加工CP增加了蛋白质含量，降低了预测血糖指数（pGI 87.8-88.7 vs. 93.1）。实验面包的体积与对照组相当，变质程度降低，感官质量提高，苦味和昆虫味减少，甜味和烘烤香气增强。总的来说，将酶解和发酵与原位葡聚糖生产相结合，为改善西方饮食中蟋蟀粉的功能和消费者接受度提供了一个有希望的策略。
{"title":"Synergistic application of proteases and in situ dextran production via fermentation with Leuconostoc pseudomesenteroides to improve the metabolomic, safety, and technological profile of Acheta domesticus powder for food applications","authors":"Giuseppe Perri , Federico Rametta , Michela Verni , Chiara Demarinis , Giuseppe Natrella , Lorenzo Ciraldo , Simona Carbone , Michele Faccia , Carlo Giuseppe Rizzello , Erica Pontonio","doi":"10.1016/j.ifset.2026.104434","DOIUrl":"10.1016/j.ifset.2026.104434","url":null,"abstract":"<div><div>Direct incorporation of cricket powder (CP) into foods is limited by poor protein solubility, microbial safety concerns, biogenic amine formation, and off-flavors. To address these challenges, this study developed a bioprocess combining enzymatic hydrolysis with fermentation by <em>Leuconostoc pseudomesenteroides</em> in the presence of sucrose, promoting in situ dextran production and improving the safety, nutritional value, and metabolomic profile of CP for breadmaking. Three strategies were evaluated: (i) fermentation with starter and sucrose (sdf-CP), (ii) enzymatic pretreatment followed by fermentation (Eh-sdf-CP), and (iii) simultaneous starter–enzyme addition at reduced dosages (El-sdf-CP), alongside controls containing only starter or sucrose (sf-df). Fermentation ensured rapid acidification and microbial safety, while sdf-CP and El-sdf-CP accumulated up to 1.68 g/100 g of dextran, accompanied by significant increases in free amino acids and peptides. Biogenic amines remained negligible, and the volatile profile was enriched with desirable compounds such as 3-ethyl-2,5-dimethylpyrazine and ethyl butanoate. When applied to breadmaking, bio-processed CP increased protein content and reduced predicted glycemic index (pGI 87.8–88.7 vs. 93.1). Experimental breads showed volumes comparable to controls, reduced staling, and improved sensory quality, with diminished bitterness and insect-like notes alongside enhanced sweetness and roasted aroma. Overall, the integration of enzymatic hydrolysis and fermentation with in situ dextran production offers a promising strategy to improve the functionality and consumer acceptance of cricket powder in Western diets.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"109 ","pages":"Article 104434"},"PeriodicalIF":6.8,"publicationDate":"2026-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145923277","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 : 2025-12-31DOI: 10.1016/j.ifset.2025.104431
Jingkui Shi , Wenxin Xie , Ke Zhang , Xinchao Tian , Zikai Zhao , Lixia Liu , Shuna Li , Qingqing Li
During fresh-cut processing, potato tubers are highly susceptible to enzymatic browning, leading to quality deterioration and substantial product loss. Meanwhile, consumer demand has increasingly shifted toward biologically derived browning inhibitors as safer alternatives to synthetic compounds. Here, we aim to identify an effective biologically derived inhibitor of enzymatic browning. In this study, curcumin pretreatment significantly suppressed enzymatic browning in fresh-cut potato strips, reducing the browning degree by 34.7 % compared with the control at 48 h. The transcriptomic analyses indicated that this inhibitory effect is associated with salicylic acid (SA) signaling and the regulation of polyphenol oxidase (PPO) activity. Curcumin pretreatment markedly increased SA content by 37.9 % at 0 h and decreased PPO activity by 11.3 % at 7 h relative to the control, thereby enhancing resistance to browning. Notably, inhibition of SA biosynthesis largely abolished the curcumin-induced suppression of PPO activity and browning, confirming the central role of SA signaling. Additionally, curcumin significantly enhanced the antioxidant capacity of fresh-cut potatoes, as evidenced by a 67.3 % increase in DPPH radical scavenging rate at 48 h, and maintained membrane integrity, which was supported by transmission electron microscopy (TEM) observations. All values were compared with the control and determined to be statistically significant based on analysis of variance (ANOVA) followed by multiple comparison tests (p < 0.05). Collectively, this study identifies curcumin as a novel biologically derived anti-browning agent and elucidates its underlying regulatory mechanism, providing mechanistic insights that may facilitate the development of additional biologically derived anti-browning agents.
{"title":"Curcumin inhibits enzymatic browning in fresh-cut potatoes through regulating membrane stability and SA signaling","authors":"Jingkui Shi , Wenxin Xie , Ke Zhang , Xinchao Tian , Zikai Zhao , Lixia Liu , Shuna Li , Qingqing Li","doi":"10.1016/j.ifset.2025.104431","DOIUrl":"10.1016/j.ifset.2025.104431","url":null,"abstract":"<div><div>During fresh-cut processing, potato tubers are highly susceptible to enzymatic browning, leading to quality deterioration and substantial product loss. Meanwhile, consumer demand has increasingly shifted toward biologically derived browning inhibitors as safer alternatives to synthetic compounds. Here, we aim to identify an effective biologically derived inhibitor of enzymatic browning. In this study, curcumin pretreatment significantly suppressed enzymatic browning in fresh-cut potato strips, reducing the browning degree by 34.7 % compared with the control at 48 h. The transcriptomic analyses indicated that this inhibitory effect is associated with salicylic acid (SA) signaling and the regulation of polyphenol oxidase (PPO) activity. Curcumin pretreatment markedly increased SA content by 37.9 % at 0 h and decreased PPO activity by 11.3 % at 7 h relative to the control, thereby enhancing resistance to browning. Notably, inhibition of SA biosynthesis largely abolished the curcumin-induced suppression of PPO activity and browning, confirming the central role of SA signaling. Additionally, curcumin significantly enhanced the antioxidant capacity of fresh-cut potatoes, as evidenced by a 67.3 % increase in DPPH radical scavenging rate at 48 h, and maintained membrane integrity, which was supported by transmission electron microscopy (TEM) observations. All values were compared with the control and determined to be statistically significant based on analysis of variance (ANOVA) followed by multiple comparison tests (<em>p</em> < 0.05). Collectively, this study identifies curcumin as a novel biologically derived anti-browning agent and elucidates its underlying regulatory mechanism, providing mechanistic insights that may facilitate the development of additional biologically derived anti-browning agents.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"109 ","pages":"Article 104431"},"PeriodicalIF":6.8,"publicationDate":"2025-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145883279","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}
Ultrasonic emulsification frequently serves to prepare nanoemulsions containing active ingredients, including Vitamin E (VE), which can be degraded by reactive oxygen species (ROS) generated during conventional ultrasonication. To address this issue, VE nanoemulsions were continuously prepared using a novel temperature-controlled ultrasonic tube-in-tube reactor (USTIT). Effects of formulation and process parameters on physical and chemical stability were systematically investigated. The mixing surfactant of Span-80/Tween-80 produced smaller, more stable, and uniform droplets (135 nm), remaining stable for 100 days. As the aqueous-to-oil (A/O) ratio increased, the droplet sizes decreased significantly, and the VE retention increased. With antioxidant Ascorbyl Palmitate (AP), the VE half-life reached 862 days at an A/O ratio of 15/1, significantly enhancing VE stability at room temperature. Moreover, VE degradation kinetics changed from first-order to second-order, leading to more persistent protection of VE by AP. In addition, lower ultrasonic power, higher flow rate, and higher temperature significantly reduced ROS yield and VE degradation. Based on the accelerating degradation kinetics of VE during a 60°C holding period, VE nanoemulsions with AP, prepared at 45 W of ultrasonic power, 3 mL/min of flow rate, and at 50°C, exhibited a long VE half-life of 205 h due to uniform ultrasonic energy distribution, and controllable residence time and temperature. In contrast, the VE half-life only reached 92.6 h by a conventional ultrasonic probe and 170.1 h by an ultrasonic bath. Therefore, the USTIT process provides a foundation for the continuous, stable preparation of high-value lipid-soluble bioactive nanoemulsions.
{"title":"Continuous preparation of vitamin E nanoemulsions via a novel ultrasonic tube-in-tube reactor: Critical factors impacting physical and chemical stability","authors":"Jingjing Li , Zehong Fang , Xueqing Huang , Yuhang Cai , Boxin Jiang , Giancarlo Cravotto , Zhengya Dong , Zhilin Wu","doi":"10.1016/j.ifset.2025.104432","DOIUrl":"10.1016/j.ifset.2025.104432","url":null,"abstract":"<div><div>Ultrasonic emulsification frequently serves to prepare nanoemulsions containing active ingredients, including Vitamin E (VE), which can be degraded by reactive oxygen species (ROS) generated during conventional ultrasonication. To address this issue, VE nanoemulsions were continuously prepared using a novel temperature-controlled ultrasonic tube-in-tube reactor (USTIT). Effects of formulation and process parameters on physical and chemical stability were systematically investigated. The mixing surfactant of Span-80/Tween-80 produced smaller, more stable, and uniform droplets (135 nm), remaining stable for 100 days. As the aqueous-to-oil (A/O) ratio increased, the droplet sizes decreased significantly, and the VE retention increased. With antioxidant Ascorbyl Palmitate (AP), the VE half-life reached 862 days at an A/O ratio of 15/1, significantly enhancing VE stability at room temperature. Moreover, VE degradation kinetics changed from first-order to second-order, leading to more persistent protection of VE by AP. In addition, lower ultrasonic power, higher flow rate, and higher temperature significantly reduced ROS yield and VE degradation. Based on the accelerating degradation kinetics of VE during a 60°C holding period, VE nanoemulsions with AP, prepared at 45 W of ultrasonic power, 3 mL/min of flow rate, and at 50°C, exhibited a long VE half-life of 205 h due to uniform ultrasonic energy distribution, and controllable residence time and temperature. In contrast, the VE half-life only reached 92.6 h by a conventional ultrasonic probe and 170.1 h by an ultrasonic bath. Therefore, the USTIT process provides a foundation for the continuous, stable preparation of high-value lipid-soluble bioactive nanoemulsions.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"109 ","pages":"Article 104432"},"PeriodicalIF":6.8,"publicationDate":"2025-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145923276","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}
The rising restrictions on antibiotic use in poultry production due to antimicrobial resistance concerns demand for an effective, sustainable alternatives to maintain bird health and product quality. This study evaluated the encapsulated Lactococcus strain L25_4(C/A)2, isolated from the deep ocean water off Taiwan's eastern coast at a depth of 312 m, for its robustness and probiotic potential in broiler chickens. Broilers fed with 1 × 109 CFU/g of encapsulated L25_4 exhibited significantly improved metabolic efficiency, demonstrated by a 15 % reduction in relative heart weight and 12 % reduction in liver weight (p < 0.05), alongside a stabilized gut microbiota after lipopolysaccharide (LPS) immune challenge. Immune modulation included a 35 % decrease in pro-inflammatory cytokines IL-1β and TNF-α and a 40 % increase in anti-inflammatory IL-10 (p < 0.01), contributing to reduced tissue damage and oxidative stress. Post-mortem analyses revealed sustained breast meat redness (a*) values 20 % higher and a 30 % reduction in lipid oxidation during 10-day refrigerated storage (p < 0.05). Furthermore, complementary post-harvest application of a cell-free supernatant (CFS) based hydrogel coating was demonstrated, which drastically restricted microbial growth compared to the control groups, resulting in a microbial inhibition of over 5.5 log CFU/g and maintained the lowest total plate count (TPC) throughout the 15-day storage period. This multi-functional L25_4(C/A)2 system promoted gut homeostasis, enhanced systemic resilience, and improved meat preservation, offering a promising antibiotic-free strategy to optimize poultry production efficiency and product quality in line with growing consumer and regulatory demands.
{"title":"Encapsulated deep-sea Lactococcus L25_4 promotes broiler metabolic efficiency, immune modulation, and meat quality preservation","authors":"Hsi-Wen Hung , Abhishek Negi , Jiunn-Wang Liao , Bor-Ling Shih , Tsung-Yu Lee , Zhi-Hong Wen , Jyh-Yih Chen","doi":"10.1016/j.ifset.2025.104429","DOIUrl":"10.1016/j.ifset.2025.104429","url":null,"abstract":"<div><div>The rising restrictions on antibiotic use in poultry production due to antimicrobial resistance concerns demand for an effective, sustainable alternatives to maintain bird health and product quality. This study evaluated the encapsulated <em>Lactococcus</em> strain L25_4(C/A)<sub>2</sub>, isolated from the deep ocean water off Taiwan's eastern coast at a depth of 312 m, for its robustness and probiotic potential in broiler chickens. Broilers fed with 1 × 10<sup>9</sup> CFU/g of encapsulated L25_4 exhibited significantly improved metabolic efficiency, demonstrated by a 15 % reduction in relative heart weight and 12 % reduction in liver weight (<em>p</em> < 0.05), alongside a stabilized gut microbiota after lipopolysaccharide (LPS) immune challenge. Immune modulation included a 35 % decrease in pro-inflammatory cytokines IL-1β and TNF-α and a 40 % increase in anti-inflammatory IL-10 (<em>p</em> < 0.01), contributing to reduced tissue damage and oxidative stress. Post-mortem analyses revealed sustained breast meat redness (a*) values 20 % higher and a 30 % reduction in lipid oxidation during 10-day refrigerated storage (<em>p</em> < 0.05). Furthermore, complementary post-harvest application of a cell-free supernatant (CFS) based hydrogel coating was demonstrated, which drastically restricted microbial growth compared to the control groups, resulting in a microbial inhibition of over 5.5 log CFU/g and maintained the lowest total plate count (TPC) throughout the 15-day storage period. This multi-functional L25_4(C/A)<sub>2</sub> system promoted gut homeostasis, enhanced systemic resilience, and improved meat preservation, offering a promising antibiotic-free strategy to optimize poultry production efficiency and product quality in line with growing consumer and regulatory demands.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"109 ","pages":"Article 104429"},"PeriodicalIF":6.8,"publicationDate":"2025-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145883385","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}
Defatting is a crucial pretreatment step in extracting plant proteins from food industry by-products. This study investigated the effects of several defatting methods (EtOH (ET), hexane (HX), supercritical fluid CO₂ (SCO2), and high intensity ultrasound (HIUS) combined with EtOH) on the recovery, structure, functional and colloidal properties of coconut albumin and globulin. The total protein extraction recovery increased from 36.4 % in the non-defatted group (ND) to up to 39.2 % (p < 0.05) after defatting, mainly driven by the higher globulin recovery (24.9 % in ND to 28.4 % with HIUS, p < 0.05), whereas albumin recovery remained statistically unchanged (11.0 % – 11.9 %, p > 0.05) and was slightly reduced under HIUS (10.8 %, p < 0.05). Defatting had minor effects on secondary and tertiary structures but markedly enhanced protein surface hydrophobicity. Globulin showed increased exposure of hydrophobic groups (204 arbitrary units (a.u.) in ND versus 222–274 a.u. in treated groups, p < 0.05). In albumin, HIUS further amplified this effect compared with EtOH (58 versus 66 a.u., p < 0.05), improving emulsifying capacity. Solvent polarity was directly correlated with protein colloidal and functional properties (|R| > 0.7). Defatting reduced globulin solubility (90 % in ND versus 76–90 % in treated groups, p < 0.05), due to increased surface hydrophobicity. EtOH enhanced the emulsifying properties of albumin compared with ND (22.9 versus 26.8 m2/g, p < 0.05). In globulin, however, HIUS promoted intermolecular disulfide bond formation, leading to aggregation and reduced flexibility, which slightly decreased emulsifying performance. In contrast, SCO₂ caused minimal functional changes, comparable to hexane and closest to ND (p > 0.05). Overall, SCO2 and EtOH combined or not with emerging technologies present a more environmentally friendly and promising alternative to conventional hexane-based defatting.
脱脂是从食品工业副产品中提取植物蛋白的关键预处理步骤。本研究研究了几种脱脂方法（EtOH （ET）、己烷（HX）、超临界流体CO2 （SCO2）和高强度超声（HIUS）联合EtOH）对椰子白蛋白和球蛋白的回收率、结构、功能和胶体性质的影响。脱脂后总蛋白提取率从未脱脂组（ND）的36.4%提高到39.2% (p < 0.05)，主要是由于较高的球蛋白回收率（ND组为24.9%，HIUS组为28.4%,p < 0.05），而白蛋白回收率保持统计学不变（11.0% - 11.9%,p < 0.05）， HIUS组略有降低（10.8%,p < 0.05）。脱脂对二级和三级结构的影响较小，但显著增强了蛋白质表面的疏水性。球蛋白显示疏水组暴露量增加（ND为204任意单位（a.u），而治疗组为222-274 a.u, p < 0.05）。在白蛋白中，与EtOH相比，HIUS进一步放大了这种作用（58 a.u. vs 66 a.u., p < 0.05），提高了乳化能力。溶剂极性与蛋白质胶体和功能性质直接相关（|R| > 0.7）。脱脂降低了球蛋白的溶解度（ND组为90%，对照组为76 - 90%，p < 0.05），这是由于表面疏水性增加。与ND相比，EtOH增强了白蛋白的乳化性能（22.9对26.8 m2/g, p < 0.05）。然而，在球蛋白中，HIUS促进了分子间二硫键的形成，导致聚集和柔韧性降低，这略微降低了乳化性能。相比之下，SCO 2引起的功能变化最小，与己烷相当，最接近ND （p > 0.05）。总的来说，SCO2和EtOH是否与新兴技术相结合，都是一种更环保、更有前景的替代方案，可以替代传统的基于己烷的脱脂。
{"title":"Defatting coconut protein: Influence of solvent polarity and emerging technologies on structural and colloidal properties","authors":"Yuyang Sun , Lucas Sales Queiroz , Aberham Hailu Feyissa , Heidi Olander Petersen , Adane Tilahun Getachew , Shuntang Guo , Federico Casanova","doi":"10.1016/j.ifset.2025.104430","DOIUrl":"10.1016/j.ifset.2025.104430","url":null,"abstract":"<div><div>Defatting is a crucial pretreatment step in extracting plant proteins from food industry by-products. This study investigated the effects of several defatting methods (EtOH (ET), hexane (HX), supercritical fluid CO₂ (SCO<sub>2</sub>), and high intensity ultrasound (HIUS) combined with EtOH) on the recovery, structure, functional and colloidal properties of coconut albumin and globulin. The total protein extraction recovery increased from 36.4 % in the non-defatted group (ND) to up to 39.2 % (<em>p</em> < 0.05) after defatting, mainly driven by the higher globulin recovery (24.9 % in ND to 28.4 % with HIUS, <em>p</em> < 0.05), whereas albumin recovery remained statistically unchanged (11.0 % – 11.9 %, <em>p</em> > 0.05) and was slightly reduced under HIUS (10.8 %, <em>p</em> < 0.05). Defatting had minor effects on secondary and tertiary structures but markedly enhanced protein surface hydrophobicity. Globulin showed increased exposure of hydrophobic groups (204 arbitrary units (a.u.) in ND <em>versus</em> 222–274 a.u. in treated groups, <em>p</em> < 0.05). In albumin, HIUS further amplified this effect compared with EtOH (58 <em>versus</em> 66 a.u., <em>p</em> < 0.05), improving emulsifying capacity. Solvent polarity was directly correlated with protein colloidal and functional properties (|R| > 0.7). Defatting reduced globulin solubility (90 % in ND <em>versus</em> 76–90 % in treated groups, <em>p</em> < 0.05), due to increased surface hydrophobicity. EtOH enhanced the emulsifying properties of albumin compared with ND (22.9 <em>versus</em> 26.8 m<sup>2</sup>/g, <em>p</em> < 0.05). In globulin, however, HIUS promoted intermolecular disulfide bond formation, leading to aggregation and reduced flexibility, which slightly decreased emulsifying performance. In contrast, SCO₂ caused minimal functional changes, comparable to hexane and closest to ND (<em>p</em> > 0.05). Overall, SCO<sub>2</sub> and EtOH combined or not with emerging technologies present a more environmentally friendly and promising alternative to conventional hexane-based defatting.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"109 ","pages":"Article 104430"},"PeriodicalIF":6.8,"publicationDate":"2025-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145923272","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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