Food Science and Biotechnology最新文献

In this study, a sweet flavor producing endophytic fungus YN-F1 was screened and identified as Talaromyces funiculosus. The PDB broth of YN-F1 possessed strong sweet aroma together with fruity and floral flavors. The key flavor compounds were determined as 4-methyl-5,6-dihydropyran-2-one, 4-hydroxy-4-methyltetrahydro-2H-pyran-2-one, 2-phenylethanol, and 2-(4-hydroxyphenyl)ethanol. The key flavor metabolite 4-methyl-5,6-dihydropyran-2-one was further isolated and identified by NMR and MS. Sensory evaluation suggested this compound exhibited strong sweet aroma with floral flavor. 4-Methyl-5,6-dihydropyran-2-one possessed a relatively strong binding energy with TAS1R2 of − 4.9 kcal/mol, and hydrogen bond sites of THR-A-796 and ASN-A-799 could be important since the binding energy could be mainly dominated by the hydrogen bond interaction. This is the first report of flavor producing ability and characteristic flavor compounds for the endophytic fungus T. funiculosus.

Climate change-induced disruptions to agricultural systems and other socio-economic and geopolitical factors threaten food supply availability, access, and stability. The paper examines the crisis and explores the strategies, challenges, and policy implications of transforming food systems towards sustainability. It highlights the undeniable impact of climate change on agriculture, discussing how it affects crop yields and contributes to the increased frequency of extreme weather events. The paper discusses the extent and causes of food loss and waste in the supply chain, presents various technologies and initiatives to reduce it, and highlights models for efficient food distribution and surplus food redistribution. Lastly, it shifts its attention to food policy and governance, assessing the effectiveness of national and international policies in addressing food security and climate change. Conclusively, it underscores the pressing need for a holistic and sustainable approach to food systems transformation in the face of climate change.

Nanotechnology has gained recognition as the next uprising technology in numerous sectors, together with food industry and agriculture. Diminution of particle size to nanoscale range enhances the surface area, eventually surface-to-volume ratio, subsequently enhances their reactivity by several times, modifying optical, electrical, and mechanical features. Nanotechnology can also modify the aqueous solubility, thermal stability, and bioavailability in oral delivery of bioactive nutraceuticals. Recent research developed number of suitable delivery systems that provide effective site specific release of the nutraceuticals in control way for better utilization. Phospholipid, liposomes, niosome, emulsion, microemulsion/ nanoemulsions, ethosomes, SNEDDS, SLN based delivery vehicles, Nanostructured lipid carriers (NLCs) for nutraceutical delivery systems will be discussed in this review. Mainly the formulations, principle of the above carrier along with recent researches of those technologies will be discussed.

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Sodium alginate (SA) was crosslinked by calcium hydrogen phosphate and calcium carbonate (CC), of which the rate was controlled by glucono-delta-lactone to decrease the pH and induce a slow release of Ca²⁺ ions. The crosslinked SA was coated on oriented polypropylene (OPP). The coated films exhibited a low oxygen transmission rate (OTR) under 0% relative humidity (RH). The SA coating crosslinked with CC 0.07 g/g SA exhibited a lower OTR under 50% RH than the OPP/pure SA film due to the dense matrix and the exposure of hydrophobic groups. The coated film was laminated with cast polypropylene, decreasing an OTR by 0.11 cm³/m²·day (0% RH). Additionally, the pouches using the resultant multilayer films exhibited stable oxygen barrier properties against the environment which weakly simulates a boiling process. Furthermore, the pouches efficiently delayed the oxidation of grapeseed oil. Overall, the developed coatings show potential as oxygen barrier layers in food packaging.

Mangosteen peel (MP) is being studied for its prebiotic potential due to its high dietary fiber and bioactive compounds. This research evaluated MP combined with cardamom oil (CM) at 300 µl, examining its effects on probiotic growth and antibacterial activity against foodborne pathogens (Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, Staphylococcus aureus, and Clostridium perfringens). Additionally, CM-treated MP was tested to extend the shelf life of rice sausage. CM-treated MP showed significant dietary fiber (58%) and bioactive compounds, including total phenolics (18.5 mgGAE/100 g), flavonoids (50.5 mgQE/100 g), and strong antioxidant activity (IC50 of ABTS: 8.3 µg/mL, DPPH: 9.4 µg/mL). It promoted probiotic growth, lowered pH, and inhibited pathogens. The shelf life of rice sausage extended from 7 to 21 days at 4 °C. The color of the treated sausage showed the highest red–yellow after fermenting for 21 days, with maximum a* (10.49 ± 0.51) and b* (22.40 ± 0.97), compared to the control (a* ~ 3.88 ± 0.35, b* ~ 11.66 ± 1.67). It also increased lactic acid bacteria and prevented pathogen growth. These findings suggest that CM-treated MP shows promise as a prebiotic for enhancing the safety of fermented foods and could be particularly beneficial in the fermented rice sausage industry due to its low production cost. MP, produced from waste, is an inexpensive ingredient that is easy to incorporate into rice sausage production. This enhances the product’s value, provides prebiotic benefits, and boosts both marketability and consumer interest in healthy food options.

Various studies demonstrated that probiotics play important roles in maintaining the balance of microorganisms in the body. Some strains produce bile salt hydrolase enzyme (BSH), which is an indirect mechanism for lowering cholesterol. BSH-producing probiotics as a supplement might be an alternative way to help reducing cholesterol in the body. The aim of this study was to investigate the effects of different microcapsule formulations with selected vegetable powders on growth characteristics of 3 Thai probiotic strains, Lactobacillus gasseri TM1, Lacticaseibacillus rhamnosus TM7, and L. rhamnosus TM14. Probiotics were cultured in MRS broth supplemented with 5 vegetable powders. Corn powder significantly increased growth rate of probiotics from 10⁹ to 10¹² CFU/ml. Therefore, different microcapsule formulations by Maillard reaction of whey protein isolate and maltodextrin mixed with and without corn powder were studied. The results showed that probiotic microcapsules formulated with corn powder significantly effectively sustained probiotic viability under gastrointestinal and storage conditions.

The present study explored the anti-obesity effects of NET-2201 (Capsicum chinense L. cv.), a non-pungent cultivated variety of chili pepper, and its underlying molecular mechanism in high-fat-diet (HFD)-induced obese mice. Administration of 50 mg/kg NET-2201 significantly inhibited body weight (BW) gain and reduced adipose tissue weight in obese mice. NET-2201 caused improvement in the expression levels of genes associated with lipid metabolism in white adipose tissue (WAT) to near-normal levels. Furthermore, NET-2201 significantly increased peroxisome proliferator-activated receptor gamma coactivator 1-alpha (PGC-1α) and uncoupling protein 1 (UCP1) protein expressions in brown adipose tissue (BAT). Moreover, NET-2201 activated WAT browning by altering the expression levels of brown and beige adipocyte-selective genes, including UCP1, PGC-1α, and PR domain containing 16. Our results indicate that dietary NET-2201 mitigates BW gain by activating BAT and inducing WAT browning.

Chronic inflammation is persistent disease caused by unregulated activation of Nf-kb pathway and production of pro-inflammatory cytokines, induced by accumulation of reactive oxygen species above thresholds. The purpose of this study was to evaluate the anti-oxidant, anti-lipidemia, inhibition Nf-kb pathway, and reduction of pro-inflammatory cytokine activities of Ixeris dentata extract (IDE) to demonstrate its inhibitory ability against chronic inflammatory in RAW264.7. Polyphenol content, radical scavenging activity, and lipase activity inhibition of IDE were 9.2 ± 0.2 GAE mg/g dry matter, 84.7%, and 72.4%, respectively, showing high effects against anti-oxidant and lipolysis inhibitory. Furthermore, anti-inflammatory effects of IDE on LPS-induced RAW 264.7 were investigated, and expression of inflammatory genes such as Cox-2, Inos, Tnf-α, Il-6, Nf-kb, and Il-1β were decreased by 36.5%–83.4%. Studies have confirmed that IDE has excellent antioxidant, lipolysis inhibitory, and anti-inflammatory effects, and Ixeris dentata can be used as natural ingredients for food and medicine to prevent.