European Food Research and Technology最新文献

The plastron of yellow pond turtles is a kind of high-value Chinese herbal medicine with abundant protein resources. Turtle plate has the potential of anti-inflammation, analgesia, enhancing immunity, nourishing yin and suppressing yang, osteoporosis and so on, and is often developed and utilized as a functional food. However, the cartilage protective activity of yellow pond turtle peptides (YPTP) in knee osteoarthritis (KOA) and the associated mechanism have not been reported. Thus, this study investigated the therapeutic potential of YPTP for KOA and HPLC-QTOF-MS identified the structure of peptides. The results revealed that YPTP exhibited significant therapeutic effects against KOA progression. It was found that COX-2 and iNOS were the primary target proteins of YPTP in KOA. Molecular docking analysis further validated the 5 different YPTP-derived peptides that interacted with COX-2 and iNOS via hydrogen bonding and hydrophobic interactions. Using an animal model, we revealed that YPTP significantly suppressed the contents of COX-2, iNOS, and MMP-3 while upregulating COL II to alleviate inflammation and minimize cartilage damage. However, reduced YPTP dose enhanced IL-1β contents in synovial membranes, which requires further exploration.

This study investigates the biochemical composition of six apricot cultivars (‘Precoce de Tyrinthe’, ‘Rubista’, ‘Domino’, ‘Flopria’, ‘Orange Ruby’, and ‘Çağatay Bey’) selected from commercial orchards in Mut district of Mersin, Turkey in 2024. Four sugars were identified: sucrose (3.925–5.864 mg/100 g), glucose (988.95–2.202 mg/100 g), xylose (79.76–222.11 mg/100 g), and fructose (446–1462 mg/100 g). Total sugar content ranged from 6.235 mg/100 g (Domino) to 9.424 mg/100 g (Çağatay Bey), with sucrose and glucose being predominant across all cultivars. Eight phenolic compounds were detected and quantified, with catechin (0.49–1.74 mg/100 g) and ellagic acid (0.61–3.62 mg/100 g) being most abundant. Significant cultivar variation was observed in phenolic profiles, with Precoce De Tyrinthe exhibiting the highest caffeic acid and catechin content, while Çağatay Bey demonstrated the highest ellagic acid concentration. These phenolic signatures provide biochemical markers for cultivar authentication and antioxidant capacity assessment. A comprehensive volatile analysis identified 53 compounds, including 12 alcohols, 11 aldehydes, 7 esters, 8 ketones, 3 acids, and 12 terpenes. Alcohols (24.28–72.89%) and aldehydes (11.55–48.55%) were the dominant volatile groups across all cultivars. Key aroma compounds included 1-hexanol (0.43–7.08%), (E)-2-hexen-1-ol (11.17–25.08%), linalool (6.36–54.86%), hexanal (3.65–18.52%), and benzaldehyde (0.54–18.46%). Cultivar-specific volatile profiles revealed distinct aroma signatures, with Flopria showing exceptionally high linalool content (54.86%) suitable for premium applications. Principal component analysis explained 94.82% of total variance across four components, enabling systematic cultivar discrimination based on integrated biochemical profiles. These comprehensive data provide quantitative biochemical fingerprints for cultivar characterization, breeding program optimization, and targeted market applications in international apricot production systems. 

The presence of opium alkaloids or pesticide residues in poppy seeds (Papaver somniferum L.) poses a potential health risk when consumed. Among the factors that could influence the levels of these substances in poppy seeds, the post-harvest cleaning plays a significant role. Thus, an analysis of 322 pesticide residues and 7 opium alkaloids in by-products of the mechanical cleaning of poppy seeds and in poppy seeds from a conventional Czech poppy production was conducted to evaluate this significance. Of the seven alkaloids tested, morphine was present in the highest concentration. Comparing the concentration of opium alkaloids determined in poppy samples, their levels were found to be approximately 100–1500 times higher in dried poppy capsules than in cleaned poppy seeds. With respect to pesticides, residues of five insecticides and nine fungicides were detected in poppy samples. In the case of pyrethroid insecticides and several triazole fungicides (difenoconazole, metconazole), post-harvest cleaning of poppy seeds appears to be highly efficient and results in residue levels in poppy seeds below the detection limit. A significant portion of the pesticide residues was present in the internal parts of the poppy seeds, as the pesticides were mostly systemic. The presence of opium alkaloids and pesticide residues on the surface of poppy seeds is due to external contamination by dust from crushed poppy seedpods. Therefore, proper post-harvest cleaning of poppy from dried poppy capsules seems to be an important tool to ensure the production of safe poppy seeds with lower contamination with alkaloids and several pesticide residues.

Food allergies are an increasing public health concern, mainly because of stable allergenic proteins in common foods like soy. This study explores two processing methods—microfluidization and enzymatic hydrolysis—that show promise for industry use to reduce food allergenicity while maintaining protein function. We examined the effect of microfluidization (137 MPa) alone for 1, 3, and 5 passes and combined with enzymatic hydrolysis using Flavourzyme^® (50 °C, 15 min, pH 7.0) on the allergenicity of soybean protein isolate (SPI). The protein profile was analyzed by SDS-PAGE, while allergenicity was measured using Western Blot and indirect ELISA with sera from soy-allergic patients. Results indicated that microfluidization alone did not significantly lower allergenicity and, under certain conditions, even increased immunoreactivity (129.9%). In contrast, enzymatic hydrolysis reduced IgE binding by up to 63.2%, though some allergenic peptides stayed intact. The combined treatment did not improve results under the tested conditions (reduction of 64.08%). This research offers new insights into soy protein processing for allergen reduction, emphasizing enzymatic hydrolysis as a promising method for creating hypoallergenic, plant-based food ingredients.

The aim of the study was to determine the recoverability, composition, and stability of oils pressed from spice seeds as novel sources of bioactive ingredients. Oils were pressed (solvent-free extraction) from five spice seeds: caraway (Carum carvi), cumin (Cuminum cyminum), lovage (Levisticum officinale), ajwain (Trachyspermum ammi) from the Apiaceae family and nigella (Nigella sativa) from the Ranunculaceae family. Liquid, gas, and supercritical fluid chromatography were used to determine triacylglycerols, fatty acids, tocopherols, tocotrienols, sterols, squalene, and carotenoids, and oxidative stability was observed during storage at 21 and 60 °C. Nigella and ajwain had the highest crude oil content and recovery by mechanical pressing. The fatty acid profiles of the Apiaceae species were dominated by petroselinic acid, the highest proportion being in ajwain (64.66%), while nigella predominantly contained linoleic acid (58.08%). Triacylglycerols were primarily made up of petroselinic acid in Apiaceae species, and of linoleic and oleic acid in nigella. Apiaceae species’ oils contained squalene in variable amounts. The sterol content ranged 247.83 (nigella) – 1056 mg 100 g^− 1 (lovage). The main carotenoid in all oils was lutein, followed by zeaxanthin, nigella seed oil was lowest in carotenoids. All oils’ tocochromanol profiles were dominated by tocotrienols (T3), especially γ-T3 in caraway and ajwain, α-T3 in cumin, and almost exclusively β-T3 in nigella (131.17, 68.42, 91.14 and 24.52 mg 100 g^− 1, respectively). While sterol and carotenoid contents were similar to conventional oils, the pressed spice seed oils were rich in less common tocotrienols.

Dietary fibres (DFs) have gained significant attention in the food industry due to their functional and nutritional benefits. They are mostly produced in powder form from sources such as fruits, vegetables, and grains. Different production methods can be used for the valorization of dietary fibre-rich food matrices, enabling the development of functional powders with extended shelf life and health-promoting properties. They are rich in soluble and insoluble fibres and their use in food formulations provides several advantages, including improved texture, increased shelf life, and enhanced nutritional value. Recent meta-analyses confirm that soluble fibres improve glycaemic control and lipid profiles, while insoluble fibres primarily contribute to bowel regularity and stool bulking. This review compiles and critically analyzes recent literature retrieved primarily from the Web of Science database (2010–2024), focusing on the sources, extraction and modification methods, powder properties, and functional applications of dietary fibre powders in food systems. Emphasis is placed on the structure–function relationships of DF powders and how different processing methods influence their techno-functional properties, bioactivity, and product quality.

Seafood mislabeling remains a persistent issue globally, despite the implementation of regulatory frameworks at both national and European levels. In Greece, crustaceans—particularly shrimp—are highly valued by consumers and widely available across retail sectors. However, common processing and marketing practices often hinder identification, and the limited public awareness of labeling regulations further contribute to misidentification. This study is the first to apply DNA barcoding to evaluate the extent of mislabeling in the crustacean market of Greece. Two mitochondrial markers, cytochrome c oxidase subunit I (COI) and 16 S ribosomal RNA (16 S), were employed to identify species from 140 samples collected across four major Greek cities. At least 20 species were identified, and 43 samples (31.38%) were found to be mislabeled. Over half of the species identified were non-native to the Mediterranean Sea, and the majority of samples (66.92%) were imported. The whiteleg shrimp (Penaeus (Litopenaeus) vannamei (Boone, 1931)) was the most frequently detected and most commonly mislabeled species, often under generic names that may suggest a local origin. These findings highlight ongoing challenges in labeling transparency and traceability while contributing to the broader understanding of seafood fraud in the region.

This study investigated the feasibility of non-destructive acrylamide quantification in whole-grain bread using combined RGB and Thermal (RGB-T) imaging techniques after the toasting process. Bread samples were toasted at different temperatures and then photographed with an RGB-T camera at successive times from 0 min to 30 min after toasting. Image processing algorithms and machine learning models, including multiple linear regression, partial least squares regression, and random forest regression, were applied to correlate color and temperature features with acrylamide concentrations. Toasting parameters exhibited a strong correlation with acrylamide concentrations, whose values ranged from 179.9 to 1332.4 µg kg^− 1. Among the models tested, the best performance was achieved using a Principal Component Regression algorithm with an R² of 0.83 and a MAPE of 9.99%, indicating high predictive accuracy based on color and thermal image features. While color analysis alone provided limited explanatory accuracy, incorporating thermal features significantly improved model performance, indicating that bread cooling curves add significant prediction power to the analysis. The results highlight the potential of contactless RGB-T imaging as a non-invasive, real-time approach for acrylamide concentration estimation in baked goods. This method offers practical applications in food quality control and safety monitoring, paving the way for the development of automated, real-time contaminant detection systems in food processing industries.

Aim was to develop and evaluate omega-3 fatty acid rich nanoemulsions using flaxseed oil (FO) as the core lipid source, stabilized with alpha-lipoic acid and SDG-lignan. Two formulations, containing 20% and 25% FO, were prepared using optimized emulsifier blends. Characterization included measurement of droplet size, zeta potential, polydispersity index, and nutritional profiling. Morphological validation was performed through transmission electron microscopy. Stability was assessed under accelerated, real-time, and refrigerated conditions along with oxidative stability and Rancimat analysis. Acute oral toxicity study (Organization for Economic Co-operation and Development guideline-425) was carried out in female Wistar rats. Erythrocyte fatty acid composition was analyzed after 30 days of supplementation. Consumer acceptability was assessed using a nine-point hedonic scale. The formulations exhibited mean droplet sizes of 99.95 ± 38.34nm (FO-A) and 134.40 ± 6.76nm (FO-C). Total omega-3 fatty acid content recorded in FO-A was 10.83 ± 1.52% and 18.53 ± 0.01% in FO-C with the omega-6 to omega-3 ratio remaining below one. Rancimat analysis demonstrated enhanced oxidative stability compared to raw flaxseed oil. Stability studies confirmed a shelf life of 60, 150, and 240 days under accelerated, real-time, and refrigerated storage conditions, respectively. Toxicological evaluation showed no mortality, adverse clinical symptoms, or organ damage based on histopathological evaluation of vital organs. Supplementation improved erythrocyte bioconversion of polyunsaturated fatty acids compared to the control group. Sensory evaluation indicated superior acceptability in milk-based matrix compared to water. The developed flaxseed oil nanoemulsions are safe, stable, and effective carriers of omega-3 fatty acids with potential applications as oral supplements or food fortification ingredients.

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The increasing interest in ancient wheats as potential alternatives to modern wheats has been driven by a heightened awareness of their possibly superior nutritional profiles and functional characteristics. The study investigated the compositions of free and bound phenolic acids, total phenolic content, total antioxidant activity, levels of phytic acid, and the fractions of soluble, insoluble, and total dietary fibre, as well as the mineral contents (Mg, Ca, K, Mn, Fe, and Zn) present in ancient wheats. The grain composition of whole flours made from wheat, emmer, einkorn, and spelt was also thoroughly assessed, including rheological properties. With the highest concentrations of ferulic and syringic acids in the free phenolic extracts, the Sünter (landrace) wheat stood out among the whole wheat flours made from ancient wheat varieties in terms of the composition of phenolic acids. In the meantime, the Köse (old) distinguished itself for its p-coumaric acid concentration, while spelt (hulled) showed the greatest ferulic acid level in the bound phenolic extracts. The Kavılca (hulled) wheat had the greatest levels of Ca, K, and Zn in all of the samples that were examined. The Siyez (hulled) of whole flour in particular showed exceptionally low farinograph values for stability, water absorption, and development time. The results of this study may offer important new information about ancient wheats that have high mineral and phenolic contents, emphasising their potential application as sources of antioxidants in the production of functional foods intended to satisfy the rising demands of consumers who are health-conscious.