European Food Research and Technology最新文献

The plant origin of the bee products often influences their value. Here, we investigated for the first time how the content of bee bread, a functional food with high nutritional value, differs in terms of plant and bacterial taxa in comparison with bee pollen and honey samples, using shotgun sequencing analysis. Sequencing of honey, bee pollen, and bee bread samples yielded approximately 32.74 Gbp of data. Out of a total of 268,964 abundant genes, 70,280 genes (26.13%) were assigned to a taxonomic group according to the supermajority rule. These taxonomic groups were annotated as follows: Kingdom (84.99%), phylum (75.94%), class (73.26%), order (67.21%), and family (65.11%). It was determined that honey, bee pollen, and bee bread samples consisted of large plant families Poaceae, Fabaceae and Asteraceae. This indicates that these taxa are also favored by bees for visiting, and are therefore used as food sources. These differences vary according to the environmental flora of the apiary and may be site specific. Based on these results, DNA-based next-generation sequencing techniques can be successfully used to identify the plant sources of bee products. Thus, the botanical and geographical origin of bee product samples can be more accurately, reliably and in detail identified. Furthermore, this technique can be successfully used to monitor the regional flora and food safety.

This study presents a parallel plate capacitance system operating at 15 MHz for non-destructive prediction of carrot quality during storage. Dielectric parameters such as dielectric constant (ε’), loss factor (ε’’), loss tangent (tan δ), dissipation factor (DF), and electrical parameters such as complex impedance, resistance reactance, output capacitance, voltage, current, power, signal attenuation, and phase angle values were measured for carrot samples stored over different periods. Regression models were developed to predict the soluble solid content (SSC), pH, titratable acidity (TA), electrical conductivity (EC), and flesh puncture force (F) of carrots using their electrical responses. Regarding storage times, the results showed that ε’ and ε’’ values decreased significantly, while DF values increased. The highest R² (determination of coefficient), RMSE (root mean square error), and H (mean absolute error) results were obtained using Random Forest (RF) models for SSC 0.87, 0.1125, and 0.0892, and for TA 0.88, 0.1077, and 0.0891, respectively. In the pH and EC estimation, the lowest RMSE (0.1048) was found in MLR (Multiple Linear Regression) with the R² and H values of 0.85 and 0.0867, respectively. In addition, the lowest H (0.0853) value was obtained in RF with the R² and RMSE values of 0.83 and 0.1068, respectively. RF and MLR yielded the most accurate estimation results for the internal quality parameters of stored carrots.

Infections caused by Escherichia coli (E. coli) O157:H7 represent a significant global public health challenge. Consequently, the early detection of E. coli O157:H7 is critical for ensuring food safety and safeguarding human health. This study developed real-time fluorescent and on-site visual saltatory rolling circle amplification (SRCA) assays to enable closed-tube, rapid, and highly sensitive detection of E. coli O157:H7, thereby substantially reducing the risk of false-positive results. Positive and negative samples were effectively distinguished through real-time fluorescent curve analysis or direct visual assessment by naked eye. The assays demonstrated a detection sensitivity of 3.2 fg/μL for E. coli O157:H7 genomic DNA, representing a 100-fold improvement over conventional real-time quantitative PCR (qPCR). Furthermore, the limit of detection in spiked milk samples was 6.7 CFU/mL, which was 100 times lower than that achieved by qPCR. The relative sensitivity, specificity and accuracy of the two methods were 100%, 98.28% and 98.33%, respectively. In summary, the SRCA-based real-time fluorescent and visual detection strategies developed in this study exhibit high sensitivity and specificity. Their advantages including simplicity, rapidity, and cost-effectiveness make them suitable for diverse detection scenarios. These assays thus provide a novel and efficient technical solution for the rapid identification of E. coli O157:H7, with significant implications for food safety and public health surveillance.

Food fraud along the production chain is a well-known issue that requires an effective authenticity control. For the differentiation of fresh and frozen-thawed fish, ¹H nuclear magnetic resonance (NMR) spectroscopy based methods in combination with multivariate data analysis have proven to be suitable in principle. Here, from a total of 317 samples (cod, rainbow trout, mackerel; fresh and frozen-thawed), the lipid and polar fractions of the fish flesh were analyzed, and classification models based on a principal components analysis with linear discriminant analysis (PCA-LDA) including cross-validation were generated. Additionally, data fusions were carried out. The obtained average accuracies of > 90% (94.0% based on the lipid fraction, 92.8% based on the polar fraction) and > 95% (95.6% based on a low-level data fusion, 95.5% based on a mid-level data fusion) demonstrated a promising differentiation. Further examinations confirmed that the non-targeted analysis appears to be mandatory as no marker substances were indicated in the loadings plots of the models. To evaluate whether the generated classification models are suitable to be used in a broader manner, they were applied to 13 fresh and 13 frozen-thawed samples from twelve other common edible fish species in a preliminary study. The classification model based on the low-level data fusion gave the best results (84.6% of all 26 samples correctly predicted). Thus, although these models are very suitable for analyzing cod, rainbow trout, or mackerel for a classification as fresh or frozen-thawed, they cannot generally be applied to samples of other fish species.

Graphical Abstract

To achieve rapid detection of base liquor grades in strong-aroma Baijiu and enhance the interpretability of predictive models, this study developed an evaluation framework based on near-infrared (NIR) spectroscopy. First, a 9-point second-order Savitzky–Golay convolution derivative was applied to preprocess the spectra, effectively reducing spectral noise and baseline drift, which improved prediction accuracy by 8.27%. Subsequently, the Elite Neighborhood Search and Dynamic Feature Probability-Guided Crow Search Algorithm (NNS-DFPG-CSA) was utilized reducing the original 1215-dimensional spectral features to 63 dimensions, thereby significantly lowering data redundancy and model complexity. Furthermore, Bayesian optimization (Optuna) was employed to fine-tune and establish classification models using XGBoost, Light GBM, Cat Boost, Random Forest (RF), and Extremely Randomized Trees (ERT). The highest accuracy, precision, recall, and F1-score achieved were 97.92%, 97.92%, 98.27%, and 97.63%, respectively. Model interpretation with Shapley Additive exPlanations (SHAP) revealed that spectral features around 6000 cm⁻¹ contributed most significantly across different models, primarily corresponding to hydroxyl and carbonyl compounds, manifesting in the base liquor as esters and acids. These results demonstrate that the proposed approach enables rapid, non-destructive detection of Baijiu base liquor grades while improving model interpretability, providing a valuable reference for liquor grading and the broader application of NIR spectroscopy.

Microbial single-cell proteins (SCPs) made from bacteria, yeast, and algae are gaining popularity due to the growing demand for sustainable protein substitutes worldwide. These proteins, which have an in vitro digestibility of over 85% and Protein Digestibility-Corrected Amino Acid Scores (PDCAAS) of 0.85–0.95, are of high nutritional quality and are produced by the environmentally friendly valorization of agri-food and industrial waste streams. Recent advancements in low-impact extraction and recovery techniques, including enzyme-assisted, ultrasound-assisted, ionic-liquid, and supercritical-fluid methods, have made efficient production with lower energy input and solvent use possible. SCPs produce bioactive peptides like ACE inhibitors, which have potential antioxidant and health-protective properties in addition to their nutritional advantages. Advances in sensory optimization (enzymatic debittering, volatilization control) and regulatory compliance (nucleic acid reduction < 2%, endotoxin removal) have further enhanced their acceptance as food-grade ingredients. With a focus on technological, nutritional, functional, and regulatory advancements from 2020 to 2024, this review critically compares the SCP systems of bacteria, yeast, and algae. To determine scalability and sustainability pathways within a circular bioeconomy framework, it incorporates recent developments in substrate valorization, eco-efficient extraction, and biofunctional characterization.

The recovery of polysaccharide extracts from grape pomace is of interest due to their ability to modify the technological and sensory properties of the wines. This study reports the selection of polysaccharide extracts recovered from grape pomace/marc varieties based on their composition, molecular weight and structural characteristics. The structural characteristics of the pectins (measured by proton nuclear magnetic resonance) and polysaccharide contents showed varietal differences among the extracts. Malvasía de Rioja and Turruntés extracts, which were distinguished by a higher content of non-pectic polysaccharides (231.35 and 226.53 mg/g extract, respectively) and the highest fraction of grape structural oligosaccharides (67.97 and 67.22%, respectively). Viura extracts showed the highest content of total pectic polysaccharides (486.19 mg/g extract), the highest pectic polarity (50.13% degree of esterification) and the most pronounced fraction of high molecular weight polysaccharides rich in arabinose and galactose (61.52%). The higher polarity pectin and percentage of medium molecular weight polysaccharides in the Viura extracts and the Garnacha tinta extracts, together with the high rhamnogalacturonans-II content, could give the Viura extracts a different behavior with respect to the wine tannins. The extracts with the highest polysaccharide purity were obtained from Viura, Maturana and Tempranillo tinto. The addition of the selected Turruntés and Malvasía de Rioja extracts to the wine is expected to increase the content of volatile compounds and modulate astringency. The addition of Viura extracts could prevent tannin aggregation. In future studies, the technological and sensory effects of the selected extracts will be verified when added to different wines.

The aim of this study is to investigate some probiotic properties of six LABs (three of Lactiplantibacillus plantarum LP I-2, LP I-3, LP I-5 and three of Pediococcus pentosaceus PP I-1, PP I-2, PP I -3), including antibacterial potential against Salmonella Typhimurium (ATCC 14088), Pseudomonas aeruginosa (ATCC 27853), Enterococcus faecalis (ATCC 29212), and Klebsiella pneumoniae (ATCC 700603), their tolerance to low pH, pancreatin, and bile salts, cell surface hydrophobicity, autoaggregation, as well as determining the antibiotic resistance. While LP I-2 and PP I-4 showed the highest and lowest resistance in the presence of pepsin and bile salt, respectively, PP I-1 and PP I-4 exhibited the highest and lowest resistance in the presence of pancreatin. Strains PP I-1, LP I-3, and LP I-5 formed the highest antibacterial activity against P. aeruginosa, S. Typhimurium, and E. faecalis. All strains were susceptible to amoxicillin–clavulanic acid and were resistant to kanamycin. LP I-5 (73%) and LP I-2 (33%) demonstrated the highest hydrophobicity ratio after 24 h in the presence of chloroform and n-hexane, respectively. The highest and lowest autoaggregation was observed in LP I-3 (21%) and PP I-4 (2.5%). In conclusion, LP I-2, LP I-3, and LP I-5 had desirable in vitro probiotic properties and strong inhibitory activity against the tested pathogens, and they appear to be promising candidates for probiotic bacteria to be used in the food industry.

The effect of high energy homogenization methods [high speed (HS) vs. high pressure (HP)] and emulsion composition [oil content (0–15% w/w protein basis) and methylcellulose presence vs. absence (MC; 0 vs. 1% w/w protein basis)] on the functional properties of faba bean protein isolate films was investigated. Coarse emulsions prepared using a HS homogenizer showed higher consistency coefficients (~ 2× higher) and larger droplet sizes (D_3,2 ~10× larger) relative to nanoemulsions produced using a HP homogenizer. Once cast, tensile and puncture testing indicated a plasticizing effect of oil in HS homogenized samples where films containing oil became weaker and better able to elongate upon stretching. Films produced using HP homogenization had slightly lower water vapour permeability. Films became lighter in colour as oil content increased for HP homogenization, whereas HS homogenization showed the opposite trend. HS prepared films swelled ~ 1100–1500% in water, whereas films prepared using HP disintegrated rapidly in water. Confocal microscopy of the films produced with HS emulsions showed large polydisperse droplets with some level of creaming prior to film setting while HP films showed smaller and more stable oil droplets. Overall films produced using HP homogenization tended to be stronger, showed less water vapor permeability, disintegrated readily when immersed in water and demonstrated better emulsion stability. HP homogenization shows potential to improve film appearance and may be more optimally suited to oral delivery applications whereas HS homogenization is a more rapid and economical method of film formation and still shows good tensile properties and may be better suited for packaging applications.

Olive oil composition is shaped by various factors, including agronomy, genetics, tree age, adaptation to local climate and altitude. The study analysed 105 olive oil samples from centenarian trees across eight sites in Portugal’s Côa Valley, grouped into three altitude ranges (< 150 m, 150–250 m, and 250–450 m). The study evaluated the oils’ contents in fatty acids, tocopherols, hydroxytyrosol, tyrosol, and their derivatives, total phenolics, volatile compounds, and the perceived intensities of sensory attributes. Altitude significantly affected total phenolic content (with/without acid hydrolysis) and α- and γ-tocopherol levels (P-value < 0.045, one-way ANOVA), while fatty acids, volatiles, and sensory intensities were generally less influenced. A positive correlation (R-Pearson ≥ + 0.9864) was found between altitude and total phenols, hydroxytyrosol, tyrosol, and their derivatives, and γ-tocopherol. Conversely, palmitic acid and saturated fatty acids decreased with altitude (R-Pearson ≤ − 0.9781). Sensory analysis revealed that green fruity notes declined with altitude (R-Pearson ≤ − 0.8467), while sweet banana sensation increased (R-Pearson ≥ + 0.9830). Ester content among the studied volatile compounds also rose significantly at higher altitudes (R-Pearson = + 0.9967). Linear Discriminant Analysis models successfully distinguished the geographical origin of oils from trees grown at two different altitude ranges (150–250 m and 250–450 m), using selected chemical and sensory markers. The 150–250 m model achieved 85% sensitivity in leave-one-out cross-validation, while the 250–450 m model correctly classified all samples. These results highlight altitude as a key factor in shaping the chemical and sensory profiles of olive oil from centenarian trees and its relevance for traceability and quality differentiation, and valorisation.