European Food Research and Technology最新文献

Honey adulteration represents a significant food safety and economic concern globally, yet comprehensive data from North Macedonia remains lacking. This study evaluated 538 honey samples (391 domestic, 147 imported) collected between 2020 and 2024 for compliance with national and EU quality standards. Overall, 9.48% of samples failed at least one quality parameter, with domestic honey showing higher non-compliance (12.53%) than imported (1.4%). The primary causes of non-compliance were elevated hydroxymethylfurfural (64.7%) and reduced diastase activity (43.1%), indicating heat-related exposure. Among 16 samples failing C4 sugar analysis, 7 (43.8%) met all other regulatory requirements, suggesting sophisticated adulteration methods that evade routine testing. Statistical analysis revealed very strong associations between heat-related parameters. Temporal analysis showed declining overall non-compliance but increasing prevalence of diastase-related failures. These findings, representing the first systematic assessment of honey adulteration in North Macedonia, indicate that while basic market surveillance appears effective, current testing protocols may miss economically motivated adulteration. Implementation of routine C4 sugar analysis, particularly for samples passing conventional parameters, is essential for comprehensive fraud detection and consumer protection.

Seafood, including crustaceans, provides a high-quality animal-origin protein source with globally increasing consumption rates. However, international seafood trade is frequently confronted with issues like commercial fraud and safety risks for human health, partly due to incorrect species identification of aquatic food products. To distinguish between crustacean species through the identification of species-specific peptides, an untargeted liquid chromatography low-resolution mass spectrometry (LC-LRMS) method was developed and validated. Programmed algorithms were applied to identify marker candidates from peptide profiles. A targeted multiple reaction monitoring (MRM) method was established to verify the suitability of selected candidates as crustacean biomarkers related to the used dataset. An additional random forest model was built to determine unknown crustacean species based on an LC-LRMS raw data training set. In total, 49 out of 150 selected peptides were identified as species-specific biomarkers based on the monitored dataset and those are able to differentiate 14 crustacean species. To further evaluate specificity, additional commercial samples from several crustacean, mussel, insect and fish species were tested. De novo sequencing of LC-LRMS and comparing high-resolution mass spectrometry (HRMS) data mostly showed similar results concerning the proposed amino acid sequence and average local confidence score. Selected peptide markers were synthesized and experimentally confirmed. The random forest model exemplarily demonstrated the correct identification in an unseen test dataset based on plurality vote. The results show the feasibility of solving authenticity questions, e.g. to identify unknown crustacean species, by applying alternative procedures without using HRMS instruments, requiring a higher effort. At the same time, the results prove that certain limitations cannot be overcome using LRMS devices.

Lipids are major macromolecules and macronutrients of importance, and their digestion has been extensively studied, more so, in vitro lipolysis, to better understand and predict lipid digestion in the gastrointestinal tract (in vivo lipolysis) that is critical in product developments. In vitro lipolysis, particularly time-course releases of free fatty acids, the lipid monomers, reveals lipid digestograms, digested lipid-time profiles. Lipid digestograms are consequently modelled to obtain digestion parameters that define lipid-based foods and their potential contributions to health and nutrition. As part of an extensive review series on 21 kinetic models or modelling approaches for lipolysis, the characteristics of five models (first-order, Peleg, Carciofi [modified Michaelis-Menten], Pauolucci-Jeanjean, and Deng) with one rate of digestion were examined for monophasic lipid digestograms. Linear and non-linear regressions were used, and the monophasic digestograms were objectively classified using the Sopade Objective Procedure. Non-linear regressions were generally more appropriate with necessary and practical constraints that universalise modelling in vitro lipolysis for mechanistic analyses. Sigmoid and non-sigmoid monophasic lipid digestograms were interpolated from published studies, and the five models displayed different predictability indices (coefficient of determination, r²; sum of square of residuals, SUMSQ; and mean relative deviation modulus, MRDM) with acceptable (non-patterned residuals) and unacceptable (patterned residuals) Quantile-Quantile (Q-Q) plots. The presented computational characteristics of these five models will guide lipid researchers to choose kinetic models that best describe sigmoid and non-sigmoid monophasic lipid digestograms. Follow-up studies will examine other models in use or that can be valuable for in vitro lipolysis.

The current study focused on evaluating natural enzyme based tenderizers for the softening of Vigna mungo (VM) seeds as an alternative to sodium bicarbonate with the aim of improving cooking efficiency and nutritional quality. Hardness analysis revealed significant seed softening in samples treated with papaya leaf powder (PLP) and papain, especially at 65 °C. LC-MS analysis revealed the enzymatic breakdown of proteins in both papain and PLP treated samples by showing peptide fragments that were absent in the control and sodium bicarbonate treated samples. A significant reduction in tannin and phytic acid contents was observed after soaking and cooking in papain and PLP treated samples. Cooking time was significantly decreased in papain, PLP and sodium bicarbonate treated samples to 38.88 ± 1.00 min, 39.18 ± 0.83 min, and 40.39 ± 0.69 min, respectively (p < 0.001), compared to 49.54 ± 1.84 min for the control. In vitro protein digestibility (IVPD) was highest in the papain and PLP treatments with values of 52.88 ± 2.27% and 54.78 ± 2.73%, respectively (p < 0.001), followed by sodium bicarbonate treatment (43.22 ± 0.97%, p < 0.05) and the control (37.24 ± 2.10%). Furthermore, the cytotoxicity study using HepG2 cells indicated that PLP is nontoxic when used as a pulse tenderizer, with cell viability remaining up to 90%. The sensory evaluation scores indicated that both papain and PLP treated samples were rated as moderately liked, while the sodium bicarbonate treated sample was rated as slightly liked.

This study applies low-field nuclear magnetic resonance (LF-NMR) to compare self-dissolution and forced (vortex-assisted) dissolution behaviors of food powders, including sugars (glucose, fructose, sucrose) and complex matrices (instant coffee, apple juice, and skim milk powders). The results revealed that for sugar solutions, T_2b values decreased during self-dissolution, reflecting the formation of fewer but stronger hydrogen bonds: glucose (744–1382 ms), fructose (858–1747 ms), and sucrose (794–1406 ms). Dissolution percentages revealed glucose dissolved fastest (48–75%), followed by fructose (70–81%) and sucrose (61–79%). Forced dissolution accelerated hydration and homogenized proton mobility across all powders, while self-dissolution revealed broader T₂ distributions, indicating heterogeneous hydration and slower solubilization. In complex matrices, instant coffee exhibited T_2b ranges of 15–209 ms under self-dissolution, apple juice powder showed rapid initial hydration with stable T_2b values, and skim milk powder demonstrated time-dependent shifts in T₂ reflecting water migration between free and bound states. This non-destructive, time-resolved LF-NMR approach provides mechanistic insights into hydrogen bonding, water mobility, and solubilization kinetics that are not visually detectable, informing formulation optimization and processing strategies for food, pharmaceutical, and chemical powders.

4-Methylcatechol (4MC) is an antioxidative polyphenol found in roasted coffee and cocoa powder. Here we characterize the covalent protein-polyphenol adducts formed when 4MC is added to skim milk, as determined by amino acid site-specific LC-MS/MS analysis after enzymatic digestion of milk proteins and by detection of Cys-4MC adducts after acidic hydrolysis. Three treatments of control milk samples (without addition of 4MC) and milk samples with 0.275% (w/v) 4MC added were included: (i) unheated (1 h) (ii) heated for 4 s at 140 °C (to mimic UHT treatment) (iii) heated for 300 s at 140 °C (representing an extreme heat treatment). The yield of the Cys-4MC adduct increased with increasing heating time. Interestingly, the Cys-4MC adduct was also detected in unheated milk samples with 4MC added, while the longest heating time (300 s) resulted in a nine-fold higher concentration of Cys-4MC adduct than in unheated samples. Site-specific LC-MS/MS analysis revealed 4MC-adducts on Cys, Lys, and His residues of milk proteins, with Cys being the primary target of 4MC modification (with estimated modification levels of 10.1–100%) followed by 4MC-His (0.0–0.3% modification), and 4MC-Lys (0.0–0.1% modification).

Blends of soy proteins isolate (SPI) and insoluble dietary fiber (IDF) are promising due to their ability to produce fibrous products resembling meat texture. In this study, model blends of SPI-IDF (SPI: IDF = 90:10, based on dry mass) with varying proportions of soluble (SSPI) and insoluble SPI (ISPI) were produced through high-moisture extrusion. The rheological behaviors of the SPI-IDF blends, as well as the morphology and mechanical properties of the extrudates, were investigated. The results showed that the ISS-40 extrudate (ISPI: SSPI = 4:0) exhibited pronounced fibrous structures with superior mechanical anisotropy. This was attributed to the even distribution of numerous small-sized voids or honeycomb areas, which were deformed along the extrusion flow direction. In contrast, ISS-04 extrudate (ISPI: SSPI = 0:4) exhibited a gel-like structure with the coalescence of IDF domains. These morphological and mechanical differences were attributed to the viscoelastic properties of protein matrix, which affected the distribution of dispersed IDF domains. Thus, these insights into the interactions between the continuous and dispersed phases in SPI-IDF blends provide guidance for developing meat analogue products with desired textural properties.

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Royal jelly (RJ) is a unique bee-derived secretion recognized for its nutritional and bioactive properties; however, its chemical stability shows susceptibility to storage temperature and time. This study systematically evaluated oxidative changes in RJ stored at − 20 °C, + 4 °C, and 25 ± 2 °C for 12 months using advanced oxidation protein products (AOPPs), malondialdehyde (MDA), and 5-hydroxymethylfurfural (HMF) as representative markers of protein oxidation, lipid peroxidation, and Maillard reaction, respectively. Fresh RJ exhibited minimal deterioration, containing 29.19 µg/100 g MDA, undetectable HMF, and 0.93 µmol chloramine-T/g protein AOPPs. In contrast, sample stored at 25 ± 2 °C showed rapid and statistically significant oxidation: AOPPs, MDA, and HMF peaked at 5.57 µmol/g protein, 86.04 µg/100 g, and 5.81 mg/kg, respectively, by the 9th month (p < 0.05). Refrigerated storage (+ 4 °C) resulted in moderate increases, while frozen storage (− 20 °C) offered optimal protection, restricting levels to 2.17 µmol/g protein, 36.90 µg/100 g, and 1.36 mg/kg after 12 months (p < 0.05). These findings demonstrate a hierarchy of protection (− 20 °C > + 4 °C > 25 °C), consistent with the suppression of Maillard and lipid peroxidation pathways at low temperatures. This study represents the first application of the AOPPs assay to a food matrix and the first systematic investigation of MDA in royal jelly, while available research on HMF in RJ is limited. The findings establish the novelty and practical significance of this work and underscore the critical importance of cold-chain preservation for sustaining the bioactive potential, consumer safety, and market value of RJ.

This study aimed to investigate the molecular interactions and their effect on modulating the digestibility of pasta made from durum wheat semolina fortified with grasshopper flour at incorporation levels of 10% and 20% (w/w). The incorporation of grasshopper flour significantly increased the protein content without adversely affecting the cooking characteristics or the textural properties of the pasta. Analyses by differential scanning calorimetry and attenuated total reflectance Fourier transform infrared spectroscopy confirmed the formation of starch-protein and starch-lipid complexes in the fortified pasta. The pasting profile corroborated these interactions by reflecting their effects on rheological properties. Additionally, disulfide bond formation was observed, which contributed to greater stabilization of the protein network and reinforced the structural integrity of the matrix. These molecular arrangements had a marked impact on digestibility: starch hydrolysis decreased by up to 60%, the resistant starch fraction increased by 49%, and protein digestibility decreased by up to 75%, likely due to compact protein aggregates and starch-protein interactions that act as barriers to enzymatic hydrolysis. In conclusion, the incorporation of grasshopper flour into pasta formulations represents a promising approach for developing functional pasta foods with modulated digestibility, which could provide benefits for metabolic health, such as improved glycemic response and enhanced satiety.

Beta-carotene (βC), a key dietary carotenoid and precursor to vitamin A, faces limitations in food applications due to its low solubility, storage instability, and poor bioavailability. In the current study, βC was encapsulated in enzymatically hydrolyzed (βC@HydNaCas) and non-hydrolyzed sodium caseinate (βC@NaCas) micelles via anti-solvent precipitation, under standard conditions including pH, temperature, and humidity. The resulting βC@HydNaCas and βC@NaCas nanoparticles exhibited high encapsulation efficiencies and loading capacities. Compared to free βC and βC@NaCas, βC@HydNaCas NPs displayed improved aqueous solubility, storage stability, antioxidant activity, and bioaccessibility. Furthermore, compared to free βC, βC@HydNaCas and βC@NaCas nanoparticles achieved 12.75-fold and 9.13-fold increases in half-life at 4 ℃. Moreover, the encapsulated systems demonstrated over 2.5-fold greater stability in SGF, while exhibiting ~ 5-fold and 3-fold enhancements in bioaccessibility for βC@HydNaCas and βC@NaCas, respectively, compared to free βC in SIF. This study confirmed that βC@HydNaCas nanoparticles significantly enhance the antioxidant capability, storage stability, and bioaccessibility of βC, thereby highlighting their potential as effective delivery systems for lipophilic nutrients in food applications.