Innovative Food Science & Emerging Technologies最新文献_第9页

A compatibility-guided GT-SuSy cascade and two-step fed-batch strategy enable scalable and cost-effective biosynthesis of Rebaudioside M 相容性导向的GT-SuSy级联和两步进料批量策略使雷鲍迪苷M的生物合成具有可扩展性和成本效益

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-01-01 Epub Date: 2025-10-31 DOI: 10.1016/j.ifset.2025.104330

Yang Wang , Xiang Luo , Man Zhou , Xiaojie Yu , Hafida Wahia , Xiaonan Lu , Cunshan Zhou

The increasing demand for low-calorie natural sweeteners emphasizes the urgent need for highly efficient and cost-effective biosynthesis strategies, particularly for Rebaudioside M (Reb-M). Here, a compatibility-guided glycosyltransferase-sucrose synthase (GT-SuSy) cascade was developed by pairing a structure-guided UGT76G1 variant with Glycine max SuSy. UDP-glucose was effectively regenerated in situ from inexpensive sucrose and UDP, significantly reducing both production costs and environmental impact. Phylogenetic analysis, molecular docking, and enzymatic validation confirmed the optimal compatibility of SuSy with UGT76G1. Through optimization of key parameters and by overcoming substrate solubility and cofactor limitations, Reb-M productivity reached 4621 ± 50 μg/mL/h. Furthermore, an innovative two-step fed-batch strategy enabled, for the first time, complete conversion of high-concentration Reb-D to Reb-M at industrially relevant titers (26,034 ± 90 μg/mL). High-purity Reb-M (98 %) was directly obtained by recrystallization, eliminating the need for costly resin-based concentration and purification. This work demonstrates a green, scalable, and economically viable platform for food-grade Reb-M production, offering a generalizable route for the biosynthesis of high-value steviol glycosides. In addition, it offers a generalizable framework to maximize product titers in multi-enzyme cascades through enzyme compatibility, process optimization, and staged feeding, promoting efficient and sustainable biocatalysis.

对低热量天然甜味剂的需求日益增长，强调了对高效、经济的生物合成策略的迫切需要，特别是对雷鲍迪甙M （Reb-M）。在这里，通过将结构引导的UGT76G1变体与Glycine max SuSy配对，开发了一个兼容性引导的糖基转移酶-蔗糖合成酶（GT-SuSy）级联。UDP-葡萄糖是由廉价的蔗糖和UDP就地有效再生的，显著降低了生产成本和对环境的影响。系统发育分析、分子对接和酶促验证证实了SuSy与UGT76G1的最佳相容性。通过优化关键参数，克服底物溶解度和辅因子限制，Reb-M产率达到4621±50 μg/mL/h。此外，一种创新的两步补批策略首次实现了高浓度Reb-D到Reb-M在工业相关滴度（26,034±90 μg/mL）的完全转化。通过重结晶直接获得高纯度Reb-M(98%)，无需昂贵的树脂基浓缩和纯化。这项工作展示了一个绿色的、可扩展的、经济上可行的食品级Reb-M生产平台，为高价值甜菊醇糖苷的生物合成提供了一条可推广的途径。此外，它还提供了一个可推广的框架，通过酶相容性、工艺优化和分阶段投料，在多酶级联中最大化产品滴度，促进高效和可持续的生物催化。

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引用次数: 0

Photolysis of reactive species in plasma-activated water through combination treatment with ultraviolet light led to synergistic inactivation of foodborne pathogens 等离子体活化水中活性物质的光解作用通过与紫外线的联合处理导致食源性病原体的协同失活

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-01-01 Epub Date: 2025-11-06 DOI: 10.1016/j.ifset.2025.104348

Sunna Jyung , Dong-Hyun Kang

The objective of this study was to evaluate the antimicrobial efficacy of plasma-activated water (PAW) irradiated with ultraviolet-A (UV-A) and to determine the underlying mechanism. Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes suspended in PAW were exposed to UV-A irradiation, and the combined treatment effectively reduced the bacterial populations to below the detection limit (l log CFU/ml) after 16, 12, and 20 min, respectively. The UV-A irradiation significantly decreased concentrations of nitrite in PAW through photolysis, concurrently generating highly reactive hydroxyl radicals. These radicals contributed to microbial inactivation by elevating intracellular reactive oxygen species, inducing oxidative cellular damage, including membrane disruption, lipid peroxidation, enzyme inactivation, and DNA damage. Application to spinach showed that 16 min of combination treatment reduced E. coli O157:H7, S. Typhimurium, and L. monocytogenes on leaf surfaces by 4.31, 4.54, and 3.51 log CFU/g, respectively, without adversely affecting the quality. Applying UV-A to stored PAW at 25°C induced antimicrobial activity even after 3 days of storage, suggesting that delayed use after plasma generation was feasible. These results demonstrated the potential of a combination of PAW with UV-A irradiation as an effective method of washing fresh produce.

本研究的目的是评价紫外-a （UV-A）辐照等离子体活化水（PAW）的抗菌效果，并探讨其作用机制。将悬浮在PAW中的大肠杆菌O157:H7、鼠伤寒沙门菌和单核增生李斯特菌分别暴露在UV-A照射下，分别在16、12和20 min后有效地将细菌数量降至检测限（l log CFU/ml）以下。UV-A照射通过光解作用显著降低爪子中亚硝酸盐的浓度，同时产生高活性的羟基自由基。这些自由基通过提高细胞内活性氧含量，诱导细胞氧化损伤，包括膜破坏、脂质过氧化、酶失活和DNA损伤，从而导致微生物失活。对菠菜的处理表明，16分钟的联合处理使叶片表面的大肠杆菌O157:H7、鼠伤寒沙门氏菌和单核增生乳杆菌分别减少4.31、4.54和3.51 log CFU/g，而对品质没有不良影响。在25°C条件下，将UV-A应用于保存的PAW，即使在保存3天后也能诱导抗菌活性，这表明在血浆产生后延迟使用是可行的。这些结果表明，PAW与UV-A照射相结合是一种有效的清洗新鲜农产品的方法。

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引用次数: 0

Cold plasma pretreatment enhances OSA esterification efficiency in Kodo millet starch: Morphological, structural, rheological, and functional insights 冷等离子体预处理提高Kodo小米淀粉的OSA酯化效率：形态学，结构，流变学和功能的见解

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-01-01 Epub Date: 2025-11-08 DOI: 10.1016/j.ifset.2025.104358

Yograj Bist , Mohit Nagar , Yogesh Kumar , Srishti Upadhyay , D.C. Saxena , Vijay Singh Sharanagat

In this study, Kodo millet starch (KMS) was modified using multipin atmospheric cold plasma treatment at different voltages (10, 20, and 30 kV) and durations (5 and 10 min), followed by esterification with octenyl succinic anhydride (OSA). The combined modification influenced the morphological, structural, pasting, rheological, and functional properties of starch. Cold plasma prior to esterification significantly increased the degree of substitution from 0.0072 to 0.0274, whereas the amylose content decreased from 30.58 % in native starch to 14.37 % in OSA-modified cold plasma-treated starch (10 kV-5 min). Despite treatment, the granules retained their irregular and polygonal shapes but presented increased surface roughness and particle size. The zeta potential improved (−10.12 to −16.18 mV), indicating good stability. FTIR and XRD revealed minimal alterations in the functional groups and crystalline structure, although the crystallinity decreased from 29.65 % to 23.75 %. Pasting analysis showed varied viscosities and reduced pasting temperatures (86.6 to 82.3 °C). All gels exhibited non-Newtonian behavior with dominant elastic over viscous behavior. The functional properties revealed increased oil absorption (0.78 to 1.64 g/g) but reduced water absorption (1.85 to 1.32 g/g), swelling, and solubility. Syneresis analysis confirmed lower retrogradation due to reduced water expulsion. Overall, cold plasma followed by esterification improves the DS at lower OSA concentrations, making dual-modified starch suitable as an emulsifier.

在本研究中，采用多针常压冷等离子体在不同电压（10、20和30 kV）和持续时间（5和10 min）下对Kodo小米淀粉（KMS）进行改性，然后与辛烯基丁二酸酐（OSA）酯化。复合改性影响了淀粉的形态、结构、糊化、流变和功能特性。酯化前的冷等离子体显著提高了取代度，从0.0072增加到0.0274，而osa修饰的冷等离子体处理淀粉的直链淀粉含量从天然淀粉的30.58%下降到14.37% （10 kV-5 min）。尽管经过处理，颗粒仍保持不规则和多边形形状，但表面粗糙度和颗粒尺寸增加。zeta电位提高（- 10.12 ~ - 16.18 mV），稳定性良好。FTIR和XRD显示，虽然结晶度从29.65%下降到23.75%，但官能团和晶体结构的变化很小。糊化分析显示粘度变化，糊化温度降低（86.6至82.3°C）。所有凝胶都表现出非牛顿行为，弹性行为优于粘性行为。功能特性显示吸油率增加（0.78 ~ 1.64 g/g），吸水率降低（1.85 ~ 1.32 g/g），溶胀和溶解度降低。协同作用分析证实，由于排水量减少，退化程度降低。总的来说，低温等离子体之后的酯化反应改善了低OSA浓度下的DS，使双改性淀粉适合作为乳化剂。

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引用次数: 0

Degradation and detoxification of aflatoxin B1 in peanuts by novel radio frequency roasting: Improving efficiency, safety evaluation and potential mechanism 新型射频焙烧对花生黄曲霉毒素B1的降解和解毒：提高效率、安全性评价和潜在机制

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-01-01 Epub Date: 2025-11-12 DOI: 10.1016/j.ifset.2025.104363

Zekang Peng , Yue Zhang , Chao Xu , An'an Zhang , Jiale Guo , Ziping Ai , Yanhong Liu

Aflatoxin B₁ (AFB₁) contamination in peanuts poses serious food safety risks. Radio frequency (RF) heating applied as a novel alternative roasting method has been proven to effectively degrade AFB₁, while the pivotal characteristics of the degradation products remain unclear. This study investigated the strategies of RF roasting for improving the degradation efficiency of AFB₁ in peanuts, and the toxicity, structure, as well as formation mechanism of AFB₁ degradation products. The results showed that the AFB₁ degradation was significantly raised with the increases in target temperature and holding time, and the highest degradation rates of 89.86 % and 85.84 % were realized at 170 °C without holding and 150 °C for 22.5 min, respectively. Although the initial AFB₁ concentration had a negative impact on the degradation of AFB₁, the degradation rate of 64.17 % achieved at the highest concentration of 500 μg/kg was only 12.51 % lower than that at 100 μg/kg. The Ames test and the brine shrimp lethality bioassay revealed that AFB₁ lost the original genotoxicity and acute biotoxicity in peanuts after RF roasting treatment. The degradation product of AFB₁ by RF roasting was identified as C₁₆H₁₄O₅ by ultra-performance liquid chromatography-Q Exactive tandem mass spectrometry (UPLC-QE-MS/MS), and the degradation mechanism proposed was that RF roasting compelled the hydrolysis of the toxicological activity site lactone ring and further irreversible decarboxylation in AFB₁. Overall, this study provided new insights into the detoxification effect and degradation mechanism of AFB₁ by RF roasting in food and agro-products.

花生中黄曲霉毒素B1 （AFB1）污染具有严重的食品安全风险。射频（RF）加热作为一种新的替代焙烧方法已被证明可以有效地降解AFB1，但降解产物的关键特性尚不清楚。研究了RF焙烧提高花生中AFB1降解效率的策略，以及AFB1降解产物的毒性、结构和形成机制。结果表明，随着目标温度和保温时间的增加，AFB1的降解率显著提高，在170℃不保温和150℃保温22.5 min时，降解率最高，分别达到89.86%和85.84%。虽然初始AFB1浓度对AFB1的降解有负面影响，但最高浓度为500 μg/kg时，AFB1的降解率为64.17%，仅比100 μg/kg时低12.51%。Ames试验和卤虾致死性生物试验表明，经RF焙烧处理后，AFB1在花生中失去了原有的遗传毒性和急性生物毒性。采用超高效液相色谱- q质谱联用技术（uplc - q -MS/MS）鉴定了AFB1 RF焙烧降解产物为C16H14O5，提出了其降解机制为RF焙烧使AFB1毒理活性位点内酯环水解并发生不可逆脱羧。综上所述，本研究为食品和农产品中AFB1的RF焙烧解毒作用和降解机制提供了新的见解。

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引用次数: 0

Amine-responsive colorimetric sensors for salmon spoilage monitoring: From indicating film to paper-based sensor 用于鲑鱼变质监测的胺响应比色传感器：从指示薄膜到纸基传感器

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-01-01 Epub Date: 2025-10-30 DOI: 10.1016/j.ifset.2025.104324

Xin Tian , Mingqian Tan , Yiping Chen , Jingxiao Liu , Deyang Yu

Salmon is highly perishable, which can cause foodborne illness. Therefore, it is essential to monitor its freshness and ensure food safety. To achieve a more pronounced color response in the visual monitoring of the spoilage of salmon, hybrid natural pigments shikonin (SHK) and curcumin (CUR) with different mass ratios were utilized as indicators, hydroxypropyl methylcellulose and sodium alginate (HA) were used as biopolymer matrix to fabricate film-based SHK-CUR/HA colorimetric sensors by drop casting method at first. Compared to colorimetric sensors with single pigment, the SHK-CUR/HA colorimetric sensors exhibited higher total color difference (ΔE*ab) and enhanced sensitivity to trimethylamine vapors with a limit of detection of 15.04 μM and wide linear range (80–200 μM). This can be attributed to the fact that shikonin and curcumin can generate complementary colors under alkaline conditions and they can neutralize each other and create high-contrast color in the colorimetric sensors. When the mass ratio of curcumin to shikonin was 1:1, the film-based colorimetric sensor exhibited a color signal transformation from chartreuse to brownish red, yielding the largest ΔE*ab value of 30.27 ± 0.74 upon salmon spoilage. Furthermore, a paper-based colorimetric sensor with the pattern of EAN-13 barcode was further fabricated using the hybrid shikonin and curcumin. This dual-functional design not only provides an evident visual indication of salmon freshness but also enables instant commodity information retrieval via scanning with smartphones. Overall, this work underscores the potential of two kinds of colorimetric sensors based on hybrid natural pigments as intelligent food packaging for quality monitoring of aquatic foods.

鲑鱼极易腐烂，可引起食源性疾病。因此，监测其新鲜度，确保食品安全是十分必要的。为了在鲑鱼变质目视监测中获得更明显的颜色响应，以不同质量比的杂交天然色素紫草素（SHK）和姜黄素（CUR）为指示剂，以羟丙基甲基纤维素和海藻酸钠（HA）为生物聚合物基质，采用滴投法制备薄膜基SHK-CUR/HA比色传感器。与单色素比色传感器相比，SHK-CUR/HA比色传感器具有更高的总色差（ΔE*ab）和对三甲胺蒸气的灵敏度，检测限为15.04 μM，线性范围宽（80-200 μM）。这可以归因于紫草素和姜黄素在碱性条件下可以产生互补色，它们可以相互中和，在比色传感器中产生高对比度的颜色。当姜黄素与紫草素的质量比为1:1时，薄膜比色传感器的颜色信号由黄绿色转变为棕红色，在鲑鱼变质时，其ΔE*ab值最大，为30.27±0.74。在此基础上，以紫草素和姜黄素为原料，制备了具有EAN-13条形码图案的纸基比色传感器。这种双重功能的设计不仅提供了鲑鱼新鲜度的明显视觉指示，而且可以通过智能手机扫描即时检索商品信息。总之，这项工作强调了两种基于混合天然色素的比色传感器作为智能食品包装用于水产食品质量监测的潜力。

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引用次数: 0

Impact of hydrodynamic cavitation as a non-thermal processing strategy on the quality attributes and flavor properties of Huyou juice 水动力空化作为非热加工策略对胡油果汁品质属性和风味特性的影响

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-01-01 Epub Date: 2025-10-29 DOI: 10.1016/j.ifset.2025.104327

Lixia Wang , Yuan Li , Changshuai Liu , Ping Shao , Yang Lin

This study investigated hydrodynamic cavitation (HC) as a non-thermal alternative to thermal pasteurization (TP) for enhancing the quality and aroma of Huyou juice. Compared to TP treatment, HC treatment more effectively retained content of polysaccharides (over 95.57 mg/g in HP with different time vs. 85.50 mg/g in TP) while significantly reducing content of ascorbic acid. The total phenolic content in the juice significantly increased with the prolonged duration of cavitation treatment, reaching up to twice that of TP after 50 min of HC treatment. HC treatment also improved turbidity stability by decreasing particle size and increasing ζ-potential in Huyou juice. Microbial safety was comparable between treatments, with total plate count below 1 log CFU/mL and yeast and mold undetectable after 40 min of HC treatment. HC treatment inactivated pectin methyl esterase, polyphenol oxidase and peroxidase in Huyou juice. Sensory scores of HC treated Huyou juice were higher than that of TP, even without prior knowledge of those higher phenolic contents and associated beneficial health effects. GC–MS and sensory evaluations indicated that HC treatment enriched citrus-related volatile compounds (d-limonene, linalool) and increased aroma intensity (OAV > 10), whereas TP treatment led to flavor loss. These findings suggest that HC treatment is a promising non-thermal processing technology for preserving nutrients, improving stability, and enhancing flavor in juice products.

研究了水动力空化法（HC）作为热巴氏灭菌法（TP）的非热替代方法来提高虎油汁的品质和香气。与TP处理相比，HC处理更有效地保留了多糖的含量（不同时间HP超过95.57 mg/g， TP超过85.50 mg/g），同时显著降低了抗坏血酸的含量。随着空化处理时间的延长，果汁中总酚含量显著增加，HC处理50 min后达到TP的2倍。HC处理还通过减小颗粒尺寸和提高ζ电位改善了胡油汁的浊度稳定性。两种处理之间的微生物安全性相当，总平板计数低于1 log CFU/mL， HC处理40分钟后检测不到酵母和霉菌。HC处理灭活了胡油果汁中的果胶甲基酯酶、多酚氧化酶和过氧化物酶。即使事先不知道高酚含量和相关的有益健康效应，HC处理的胡油汁的感官评分也高于TP处理。GC-MS和感官评价表明，HC处理增加了柑橘相关挥发性化合物（d-柠檬烯、芳樟醇），增加了香气强度（OAV > 10），而TP处理导致风味损失。这些研究结果表明，HC处理是一种很有前途的非热处理技术，可以保存果汁产品的营养成分，提高果汁产品的稳定性和风味。

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引用次数: 0

The use of deep eutectic solvents and pulsed electric field as a pre-treatment for ultrasound-assisted extraction of bioactive compounds from tomato peel 利用深共晶溶剂和脉冲电场作为超声辅助提取番茄皮中生物活性化合物的预处理

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-01-01 Epub Date: 2025-10-29 DOI: 10.1016/j.ifset.2025.104329

Franka Markić , Manuela Panić , Višnja Stulić , Sanda Pleslić , Tomislava Vukušić Pavičić , Nadica Maltar-Strmečki

Tomato peel waste is a valuable source of bioactive compounds such as lycopene, β-carotene and polyphenols, which can be sustainably extracted using deep eutectic solvents (DES). In this study, pulsed electric field (PEF) pre-treatment combined with ultrasound-assisted extraction was applied to optimize recovery. The highest lycopene concentration (282.55 mg/mL) and antioxidant activity (50.24 %) were obtained at 6 min extraction and 2 μs pulse duration. Under the same conditions, total polyphenols reached 0.995 mg/mL, while a slightly higher value (1.025 mg/mL) with similar antioxidant activity (50.27 %) was obtained in treatment of 9 min with 0.5 μs pulse duration. The maximum β-carotene content (50.65 mg/mL) was obtained in treatment of 6 min and 2 μs pulse duration. Antioxidant activity strongly correlated with lycopene and polyphenol contents, while colour parameters were influenced by the concentration of bioactive compounds, particularly carotenoids, and by treatment duration. Increasing treatment time and pulse duration raised the specific energy input but caused partial degradation of carotenoids and polyphenols, confirming that mild PEF conditions enhance extraction efficiency while preserving compound stability. These results demonstrate the potential of DES combined with optimized PEF parameters as a sustainable approach for producing tomato-based products with improved nutritional and functional properties.

番茄皮废弃物是番茄红素、β-胡萝卜素和多酚等生物活性化合物的宝贵来源，可以用深度共晶溶剂（DES）持续提取。本研究采用脉冲电场（PEF）预处理联合超声辅助提取的方法优化回收率。提取时间为6 min，脉冲时间为2 μs时，番茄红素浓度最高（282.55 mg/mL），抗氧化活性最高（50.24%）。在相同条件下，总多酚含量达到0.995 mg/mL，而在0.5 μs脉冲时间下处理9 min，总多酚含量略高，为1.025 mg/mL，抗氧化活性为50.27%。脉冲时间为2 μs，处理6 min时β-胡萝卜素含量最高，为50.65 mg/mL。抗氧化活性与番茄红素和多酚含量密切相关，而颜色参数受生物活性化合物（尤其是类胡萝卜素）浓度和处理时间的影响。增加处理时间和脉冲持续时间会增加比能量输入，但会导致类胡萝卜素和多酚类物质的部分降解，这证实了温和的PEF条件可以提高提取效率，同时保持化合物的稳定性。这些结果表明，DES与优化的PEF参数相结合，是一种可持续生产具有改善营养和功能特性的番茄产品的方法。

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引用次数: 0

Effects of red algae on the properties of chicken gels: Appearance, gelation, texture 红藻对鸡肉凝胶性能的影响：外观、凝胶、质地

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-01-01 Epub Date: 2025-10-29 DOI: 10.1016/j.ifset.2025.104325

Langye Jiang , Christelle Turchiuli , Zhenlin Xu , Jiayi Li , Shaozong Wu

Algae, as a sustainable replacer, could be applied into meat but the influences of color and gel texture are usually questionable. Red algae could be an ideal meat replacer to form hybrid meat gel, while chicken gel of whiteness could be used to examine the potential of red algae. Thus, our study evaluates the effect of Palmaria palmata, a red algae powder (0–12.5 %), on the properties of heat-induced chicken meat gels. The results showed that Palmaria palmata powder (0–12.5 %) significantly increased the gel hardness from 94.6 ± 3.2 N to 204.2 ± 6.6 N and water-holding capacity (WHC) from 76.4 % to 97.6 % (P < 0.05), while reduced cooking loss from 21.1 % to 1.4 % (P < 0.05). Noticeably, the appearance and color qualities of meat gel were improved by Palmaria palmata, which exhibited marble-like patterns. Palmaria palmata promoted the gel matrix by hydrogen bonds and the exposure of hydrophobic groups. As for the gel microstructure observed by CLSM and SEM, the protein network became tighter and more continuous with more red algae engaged. In temperature sweep rheology, red algae significantly increased the G' of gelation, accelerating the gelation rate by a high level of red algae. Palmaria palmata, as a red particulate filler, enhanced molecular interactions of the meat gel providing optimized compactness and continuity, which especially provides an acceptable appearance (a*, max. 6.2 ± 0.1) of meat. These gel properties are level dependent on red algae.

藻类作为一种可持续的替代品，可以应用于肉类中，但其颜色和凝胶质地的影响通常值得商榷。红藻可以作为理想的肉类替代品形成杂交肉凝胶，而白度鸡凝胶可以用来检验红藻的潜力。因此，我们的研究评估了红藻粉Palmaria palmata（0 - 12.5%）对热致鸡肉凝胶性能的影响。结果表明，添加0 - 12.5%的棕榈粉可显著提高凝胶硬度，使凝胶硬度从94.6±3.2 N提高到204.2±6.6 N，保水能力从76.4%提高到97.6% (P < 0.05)，蒸煮损失从21.1%降低到1.4% （P < 0.05）。值得注意的是，棕榈叶可以改善肉凝胶的外观和颜色质量，呈现出大理石般的图案。棕榈通过氢键和疏水性基团的暴露促进凝胶基质的形成。通过CLSM和SEM观察凝胶微观结构，随着红藻的参与，蛋白质网络变得更加紧密和连续。在温度扫描流变学中，红藻显著提高了凝胶的G′，高水平的红藻加速了凝胶的速率。棕榈叶，作为一种红色颗粒填料，增强了肉凝胶的分子相互作用，提供了优化的致密性和连续性，特别是提供了一个可接受的外观(a*, max。肉的6.2±0.1)。这些凝胶性质取决于红藻的水平。

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引用次数: 0

Brewers' spent grain reborn via cellulase–xylanase hydrolysis and Lactobacillus acidophilus fermentation and their application in bread 纤维素酶-木聚糖酶水解和嗜酸乳杆菌发酵再生啤酒废粮及其在面包中的应用

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-01-01 Epub Date: 2025-11-08 DOI: 10.1016/j.ifset.2025.104352

Kexun Liu , Zhengjie Xie , Yan Huang , Huayi Suo , Guohua Zhao , Damao Wang

A two-step strategy integrating cellulase/xylanase hydrolysis (pH 4.90, 50.5 °C, 5 h) and Lactobacillus acidophilus 336,636 fermentation (48 h) is developed to enhance the valorization of lignocellulosic brewer's spent grain (BSG). This treatment yielded significant improvements: total phenolic content increased by 2.5-fold (p < 0.05), flavonoids exhibited a 2.8-fold elevation (p < 0.05), and Ferric-Reducing Antioxidant Power (FRAP) demonstrated a twofold increase compared to untreated BSG. Hydration properties were also enhanced, with water-holding capacity improving by 61 % and soluble protein content rising by 78 %. Metabolomics analysis revealed upregulated pathways for isoquinoline alkaloid biosynthesis and phenylalanine metabolism, alongside the emergence of novel bioactives such as fraxin. In bread-making trials, substituting ≤15 % BSG for wheat flour maintained equivalent texture and volume (p < 0.05) while elevating dietary fiber content by 2.94-fold (p < 0.05), protein content by 1.15-fold (p < 0.05), and antioxidant activity by 2.11-fold (p < 0.05). However, exceeding 20 % substitution disrupted gluten networks, leading to reduced volume and sensory acceptability (p < 0.05). Mechanistically, synergistic release of phenolic acids and microbial β-glucan secretion during fermentation enhanced water-binding capacity and flavor development, enabling this strategy to convert beer waste into nutrient-dense, antioxidant-enriched functional ingredients for staple foods.

采用纤维素酶/木聚糖酶水解（pH 4.90, 50.5°C, 5 h）和嗜酸乳杆菌336,636发酵（48 h）两步策略，提高木质纤维素啤酒废粮（BSG）的价值。这种处理产生了显著的改善：总酚含量增加了2.5倍（p < 0.05），类黄酮含量增加了2.8倍（p < 0.05），铁还原抗氧化能力（FRAP）与未处理的BSG相比增加了两倍。水合性能也得到了提高，保水能力提高了61%，可溶性蛋白质含量提高了78%。代谢组学分析显示，异喹啉生物碱的生物合成和苯丙氨酸的代谢途径上调，同时出现了新的生物活性物质，如fraxin。在面包制作试验中，用≤15%的BSG替代小麦粉，可使日粮纤维含量提高2.94倍（p < 0.05），蛋白质含量提高1.15倍（p < 0.05），抗氧化活性提高2.11倍（p < 0.05），质地和体积保持不变（p < 0.05）。然而，超过20%的替代会破坏谷蛋白网络，导致体积和感官可接受性降低（p < 0.05）。从机制上讲，发酵过程中酚酸的协同释放和微生物β-葡聚糖的分泌增强了水结合能力和风味的形成，使这种策略能够将啤酒废物转化为营养丰富、富含抗氧化剂的主食功能成分。

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引用次数: 0

The impact of flavonoid-phycocyanin covalent conjugation on pigment properties and stability 类黄酮-藻蓝蛋白共价偶联对色素性质及稳定性的影响

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-01-01 Epub Date: 2025-11-06 DOI: 10.1016/j.ifset.2025.104344

Hani Shkolnikov Lozober , Zoya Okun , Avi Shpigelman

Phycocyanin is a naturally derived blue pigment comprising a protein–chromophore complex; its use in foods is limited by processing-induced color loss, primarily attributed to protein denaturation that alters chromophore conformation. Covalent protein–polyphenol grafting under alkaline conditions is well established; however, to our knowledge, it has not been applied to stabilize the color of protein-bound chromophores such as phycocyanobilin. In this study, we investigated five flavonoids—quercetin, rutin, kaempferol, nicotiflorin, and naringenin—chosen to represent different capacities for quinone formation, a determinant of alkaline conjugation. We hypothesized that covalent conjugation would improve color retention relative to non-covalent complexation. Among the tested flavonoids, only quercetin and rutin formed covalent conjugates, as shown by mass balance of bound flavonoids and decreases in free thiols/amines, consistent with catechol groups enabling alkaline conjugation. Covalent conjugates of quercetin and rutin improved color retention by 46 % and 21 %, respectively, after heating (72 °C, 30 s) compared with native phycocyanin, an effect not attributable to changes in denaturation temperature. During high-pressure processing (550 MPa, 5 min), rutin and quercetin conjugates also showed better color retention in phosphate buffer (10 mM, pH 7), while all samples remained stable in a pressure-resistant buffer. Antioxidant assays (ABTS, DPPH) indicated that both covalent and non-covalent complexes enhanced radical scavenging immediately after preparation; however, free quercetin precipitated during cold storage, reducing activity, whereas quercetin conjugates retained antioxidant capacity. These findings demonstrate that alkaline covalent conjugation with catechol-containing flavonoids can enhance the processing stability of phycocyanin's blue color while preserving antioxidant functionality.

藻蓝蛋白是一种天然衍生的蓝色色素，由蛋白质-发色团复合物组成；它在食品中的使用受到加工引起的颜色损失的限制，主要是由于蛋白质变性改变了发色团的构象。共价蛋白-多酚接枝在碱性条件下已经建立；然而，据我们所知，它还没有被应用于稳定蛋白质结合的发色团，如藻蓝胆素的颜色。在这项研究中，我们研究了五种黄酮类化合物——槲皮素、芦丁、山奈酚、烟叶苷和柚皮素，选择它们来代表不同的醌形成能力，醌是碱偶联的决定因素。我们假设，相对于非共价络合，共价共轭可以改善颜色保持。在所测试的黄酮类化合物中，只有槲皮素和芦丁形成共价偶联物，这表明结合的黄酮类化合物的质量平衡和游离硫醇/胺的减少，与儿茶酚基能够碱性偶联一致。与天然藻蓝蛋白相比，槲皮素和芦丁的共价偶联物在加热（72°C, 30 s）后分别提高了46%和21%的保色率，这一效果与变性温度的变化无关。在高压处理（550 MPa, 5 min）中，芦丁和槲皮素偶联物在磷酸盐缓冲液（10 mM, pH 7）中也表现出更好的保色性，而所有样品在耐压缓冲液中保持稳定。抗氧化测定（ABTS， DPPH）表明，共价和非共价复合物在制备后立即增强自由基清除能力；然而，在冷藏过程中，游离槲皮素沉淀，降低了活性，而槲皮素偶联物保留了抗氧化能力。这些结果表明，与含儿茶酚类黄酮的碱共价偶联可以增强藻蓝蛋白蓝色加工的稳定性，同时保持其抗氧化功能。

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引用次数: 0