European Food Research and Technology最新文献

This study aims to identify and characterize lactic acid bacteria strains (LAB) with high debittering activity from Turkish table olives, focusing on β-glucosidase activity and oleuropein degradation. A total of 353 LAB isolates were obtained from the different fermentation stages of natural and alkaline-treated olives, and screened for β-glucosidase activity through API ZYM system, while oleuropein tolerance and degradation were determined by HPLC. Of the 25 isolates exhibiting high β-glucosidase activity, 21 were identified as Lactiplantibacillus plantarum and 2 as Lactiplantibacillus pentosus based on 16 S rDNA sequencing. β-glucosidase production was investigated at the gene level by determining the presence of the bglH3 gene. PCR analysis revealed the presence of the bglH3 gene in 10 isolates. All strains tolerated and grew in oleuropein-containing media in parallel with the presence of enzymes, indicating their ability to metabolize this bitter compound. These findings suggest that certain Lactiplantibacillus strains from Turkish table olives possess enzyme activity that plays an important role in improving the debittering during fermentation, with variability in their debittering levels among different strains. Using strains with high β-glucosidase activity as starter cultures in table olive production enhances debittering efficiency, shortens fermentation periods, accelerates production, and boosts yield, while reducing labor and storage costs. Furthermore, selecting appropriate starter cultures provide a natural, safe, and eco-friendly alternative to chemical treatments like lye (NaOH), which can be costly and environmentally harmful. This approach promotes cost-effective, sustainable, and consumer-preferred olive production, delivering both ecological and economic advantages to producers and the food industry.

Phenolic compounds play a vital role in grape quality, antioxidant potential, and stress resilience; therefore, tracking their variation across developmental stages is essential for both viticultural practices and functional food production. The aim was to characterize variety-specific phenolic dynamics and antioxidant activity changes to guide optimized harvest timing and functional quality improvement. In this regard, present study evaluated the accumulation patterns of phenolic compounds and antioxidant activity across berry developmental stages from EL-27 (Eichhorn–Lorenz phenological scale) to EL-41 in two grape (Vitis vinifera L.) cultivars, ‘Kureyş’ and ‘Tahannebi’. A total of 17 phenolic compounds were quantified by high-performance liquid chromatography (HPLC-DAD), and total phenolic content (TPC) and antioxidant activity were determined by Folin–Ciocalteu, ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid), and DPPH ((1,1-diphenyl-2-picrylhydrazyl) assays. Significant differences (p < 0.001) were observed between varieties, phenological stages, and their interactions for all analyzed compounds. In general, phenolic concentrations peaked during the early stages (EL-27: K1, T1) and declined progressively through EL-31 (K2, T2), EL-33 (K3, T3), EL-35 (K4, T4), EL-36 (K5, T5), EL-38 (K6, T6), and EL-41 (K7, T7). ‘Kureyş’ consistently exhibited higher levels of gallic acid, catechin, chlorogenic acid, and caftaric acid, with chlorogenic acid decreasing by 98.8% from EL-27 to EL-41. In contrast, ‘Tahannebi’ showed lower initial concentrations but retained specific compounds like ellagic acid and p-coumaric acid longer. Multivariate analyses revealed distinct metabolic clustering. PCA explained 85% of total variance, with early-stage samples characterized by enriched antioxidant profiles. Correlation analysis indicated strong associations among TPC, antioxidant capacity (ABTS, and DPPH) assays, suggesting coordinated biosynthetic regulation. Hierarchical clustering clearly distinguished early high-phenolic samples (e.g., K1, T2) from late-stage samples (K7, T7) with reduced biochemical activity. Overall, this study highlights genotype-dependent differences in phenolic composition and antioxidant capacity during grape ripening, offering integrated insights into their physiological basis and implications for harvest optimization, nutraceutical enhancement, and breeding for functional quality.

In recent years, there has been an observed increase in health issues stemming from poor diets and inactivity. The utilization of homologous products, which offer dual nutrition and functionality, demonstrates considerable promise in the domains of prevention and treatment. Nevertheless, its potential remains largely underutilized. A significant constraint pertains to the predominance of individual technologies in the current research focus, with a paucity of systematic integration across the entire supply chain. To address this gap, the present paper undertakes a systematic review of the raw materials, followed by an elucidation of the application technologies in this field, including advanced processing technologies, analytical identification technologies and quality and safety control technologies. This paper finally explores the development challenges and potential opportunities. It also provides a cohesive knowledge framework to underpin their standardized production and industrialization, bridging the gap between academic research and practical application.

This study investigates konjac glucomannan (KGM) as a more natural substitute to methylcellulose (MC) in plant-based burger patties (PBPs). The novelty lies in the in-situ deacetylation of KGM during PBP production, allowing the use of a natural polysaccharide while achieving MC-like texture in PBPs. Model PBP formulations containing KGM (1–4%, w/w) and various salts (Ca(OH)₂, Na₂CO₃, CaCl₂) were compared to commercial MC-containing counterparts through texture analysis, microstructural imaging, sensory evaluation, and cooking loss measurements. The optimal texture was obtained with 2% KGM and 0.5% Ca(OH)₂, where KGM was highly deacetylated, which may promote interactions with other macromolecules. Microstructural analysis revealed micropores in the hardest KGM-based PBPs, resembling those in MC-containing samples, suggesting the formation of a three-dimensional network possibly contributing to improved texture. Sensory evaluation correlated strongly with instrumental texture measurements, further confirming KGM’s effectiveness. Despite differing molecular mechanisms, KGM (2%) with the addition of salts replicated the textural properties of MC (2%). These findings demonstrate that in-situ deacetylated KGM is a promising natural alternative for enhancing the texture of plant-based meat analogues, offering a natural substitute for MC without compromising quality.

The phenotypic diversity in fruit quality traits was systematically analyzed across 35 sweet cherry (Prunus avium L.) cultivars. Significant inter-cultivar differences were observed in appearance, flavor, and texture, with coefficients of variation (CVs) exceeding 30% for pedicel weight, skin color, and the contents of sorbitol and shikimic acid. Analysis of total soluble solids revealed significant negative correlations with both single fruit weight (r = − 0.71) and fruit diameter (r = − 0.61). Among textural attributes, chewiness displayed the highest CV of 70.67%, whereas hardness showed an inverse relationship with elasticity, reflecting a biological trade-off in mechanical properties. Electronic-nose (e-nose) analysis showed that skin retention boosts volatile detection; PCA of textural data separated cultivars into storage-suitable (“Summit”), premium-texture (“Victory”), and processing (“Coral Champagne”) types. Fruit skin modulated volatile compound release, with e-nose sensors (W1C, W5C, and W1W) exhibiting higher responsiveness to skin-associated volatiles. Electronic tongue (e-tongue) analysis quantified taste attributes, identifying sourness as having the highest CV at 87.3%. Cluster analysis classified cultivars into high-sweetness-umami (for example, “Tieton”), high-acidity-astringency (for example, “Bato”), and balanced (for example, “Summit”) groups. E-tongue analysis revealed three taste clusters (high-sweet, high-acid, and balanced). Our findings indicate that integration of a texture analyzer, e-tongue, and e-nose represents an efficient approach for breeding and market classification of sweet cherry cultivars.

Banana is highly susceptible to postharvest fungal infection, which leads to rapid quality deterioration and significant economic losses, thereby requiring effective preservation strategies. In this study, a chitosan-based nanoemulsion incorporating niaouli (Melaleuca quinquenervia) essential oil (MEO-CS-Nes) was formulated and evaluated for its physicochemical characteristics, antifungal activity, and preservation efficacy. Gas chromatography-mass spectrometry (GC-MS) analysis revealed α-terpineol (47.358%), eucalyptol (7.944%), and linalool (7.853%) as the primary components of niaouli essential oil. The resulting nanoemulsion demonstrated high colloidal stability with a zeta potential of 36.63 mV and small particle size (d10 = 34.75 nm). In vitro investigations showed significant antifungal activity against major postharvest pathogens, with minimum inhibitory concentrations of 62.5 ppm and 125 ppm against Colletotrichum musae BF2 and Fusarium musae BF3, respectively. In vivo studies revealed that MEO-CS-Nes coating effectively delayed banana ripening, maintained fruit firmness, and preserved physicochemical properties during 9 days of storage at 25 °C. The coating system significantly suppressed both polyphenol oxidase and peroxidase activities, indicating reduced oxidative stress and tissue deterioration. Furthermore, MEO-CS-Nes demonstrated superior efficacy compared to chitosan coating alone in preventing fungal infection and maintaining fruit quality. These findings indicate that MEO-CS-Nes is a promising natural strategy for banana preservation, reducing spoilage caused by rotting microorganisms while avoiding reliance on synthetic fungicides.

Resistant dextrin possesses high solubility, low viscosity, low sweetness, no odor, and the various physiological effects of dietary fiber, making it an ideal ingredient for the fortification of a wide range of food products without altering their sensory properties. Due to different hydrolysis sites of AM and GA, this study investigated the synergistic effect of α-amylase (AM) and glucoamylase (GA) on resistant dextrin preparation and the relationship between the molecular weight of resistant dextrin and its structural, physicochemical, and functional properties. Resistant dextrin was prepared via enzymatic hydrolysis at AM:GA ratios of 180:0, 150:30, 120:60, 90:90, 60:120, 30:150, and 0:180 U/g. X-ray diffraction and scanning electron microscopy analyses indicated that the crystal structure of starch was destroyed by the enzymes at all AM:GA ratios, and amorphous resistant dextrin was formed. The synergistic enzymatic hydrolysis of AM and GA resulted in a more efficient hydrolysis than single AM or GA enzymatic hydrolysis, effectively reducing the molecular weight of resistant dextrin. When AM:GA = 120:60 U/g, the weight-average molecular weight of the resistant dextrin reached the lowest value of 3.76 kDa. It showed higher dietary fiber content (80.1%), solubility (95.6%), swelling power (1.24 g/g), glucose adsorption capacity (4.571 mmol/g), and glucose dialysis retardation index (37.06%). These were negatively correlated with the molecular weight of resistant dextrin. Furthermore, the in vitro digestion experiment revealed that the resistant dextrin prepared at AM:GA ratio of 120:60 U/g exhibited lowest digestibility, which is ideal for preventing diabetes.

Dairy milk and human milk are not only a source of essential nutrients but also a reservoir of bioactive peptides with diverse physiological effects. These peptides are primarily generated through enzymatic hydrolysis of milk proteins, including casein and whey, during digestion, fermentation, or food processing. Accumulating evidence demonstrates that milk-derived peptides possess a broad spectrum of biological activities, including antimicrobial, immunomodulatory, antioxidant, antihypertensive, anticancer, and mineral-binding effects. Owing to these multifunctional properties, they hold significant promise in the development of functional foods and nutraceuticals. This review summarizes current knowledge on the origin, structural characteristics, mechanisms of action, and potential health applications of bioactive peptides derived from mammalian milk.

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Propolis, a resinous substance produced by bees, has garnered significant scientific interest due to its diverse biological activities, particularly its antioxidant properties. This research addresses a notable gap in the literature by providing a comprehensive overview of research trends related to the antioxidant activity of propolis, analyzing 321 articles published in 142 journals between 2015 and 2024. The study reveals a substantial and growing body of research in this area, with a notable increase in publications over the past decade. While Apis mellifera propolis remains the most frequently studied type, there is a growing interest in propolis from stingless bees. The analysis highlights the predominance of studies focusing on Brazilian, Chinese, and Turkish propolis, reflecting regional research interests and propolis availability. A wide range of methodologies are employed, with spectroscopy, chromatography, and in vitro antioxidant assays being the most prevalent. Ethanol is the most used extraction solvent, although alternative methods are being explored. Keyword analysis and thematic mapping reveal a strong emphasis on chemical characterization, particularly the identification and quantification of phenolic compounds, and their relationship to antioxidant capacity. Research priorities have clearly evolved over the past decade. Studies are now moving beyond basic characterization to focus on optimizing extraction methods and exploring novel applications. The study identifies key research gaps, including the necessity of harmonization of methodologies, more comprehensive investigations of stingless bee propolis, and increased focus on in vivo and clinical studies to translate in vitro findings into practical applications. This analysis provides valuable data for researchers, highlighting key areas for future investigation and promoting a more focused and impactful approach to propolis research.

The aim of the study was to evaluate the biological properties of the peel and pulp extracts of persimmons, with consideration of the impact of different ripening conditions (B: on-branch ripened and S: sunlight ripened). The data demonstrated that the sunlight ripened persimmon peel (S. peel) extract exhibited a higher total phenolic and flavonoid content, with 157 and 7.3 µg/mL GAE respectively. The S. peel extract exhibited the highest antioxidant activity, exhibiting 1.1578 mg/mL IC₅₀, 54.095 and 0.0262 µM Trolox equivalent (TE)/g fresh weight (FW), as determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH•) radical scavenging assay, ferric reducing antioxidant power (FRAP) and cupric reducing antioxidant capacity (CUPRAC) respectively. LC-MS/MS analysis revealed that the peel and pulp phenolic composition of persimmon ripening process different conditions changed. The activity of protocatechuic, chlorogenic, caffeic and ferulic acids identified in persimmon extracts was determined by HPLC-DAD-FRAP assay. ICP-OES analysis revealed that potassium exhibited the highest mineral content of persimmon, with values ranging from 575.680 to 2031.360 mg/kg. The S. peel extract was more inhibitory activity against bovine carbonic anhydrase (BCA) and α-glucosidase then other extracts. Moreover, the S. peel extract was found to demonstrate the highest level of antibiofilm activity, reducing the strong biofilm formation capacity of the A. baumannii isolate to negative, both qualitatively and quantitatively. The study suggests that the ripening of persimmon fruit in sunlight may increase biological activity and may be useful in the prevention and treatment of diseases associated with oxidative damage, diabetes and bacterial infections.