Food Science and Biotechnology最新文献

Changes in the shape and composition of kimchi cabbage cells due to brine and seasoning penetration were observed by serial block-face (SBF)-scanning electron microscopy (SEM) imaging and energy dispersive X-ray spectroscopy (EDS). Raw kimchi cabbage (RKC), unfermented kimchi (UKC), and fermented kimchi (FKC) were prepared as samples. Given the osmotic pressure caused by salt, the cell sizes of UKC and FKC were reduced compared to those of RKC and transformed into a thin and elongated rectangular shape. The volume rendering protocol of the SBF-SEM equipped with an ultramicrotome successfully provided a 3D representation of the kimchi cabbage tissue shape. EDS analysis revealed that the lowest C concentrations and the highest Na and Cl concentrations were found in the cell walls of FKC. This study expands the application of SBF-SEM and EDS to acquire basic data on internal changes and material transfer within kimchi cabbage during kimchi manufacturing.

Since the first cultivated meat prototype in 2013, significant advancements have been made, yet cultivated meat still differs from conventional meat, particularly in nutritional and flavor profiles. In this study, cell-cultivated pork was developed using 3D-cultured pig muscle stem cells (MuSCs) on hydrogel scaffolds over a 44-day period and analyzed for muscle maturity and nutritional characteristics. qPCR analysis showed muscle fiber maturation with a shift from type I to type II fibers during long-term culture. Genes related to muscle structure, including MYH and TNNI isoforms, were increasingly expressed between days 9 and 16. Although cultivated pork differed significantly in total and free amino acids and nucleotide-related compounds compared to conventional pork, its total amino acid composition per protein content was comparable, if not superior. This study provides key insights into the structure, composition, and development of cultivated pork, guiding future improvements to more closely mimic traditional pork.

This review examines analytical methodology for food flavor analysis. Traditionally, flavor chemistry research has relied on sensory-guided chromatography techniques to identify individual compounds responsible for aroma or taste activity. Among the over 12,000 volatile compounds identified in foods, hundreds have been linked to aroma characteristics, and many taste-active compounds have also been discovered. However analytical methods based on singular compound evaluation are not without limitation and can overlook drivers of flavor perception by ignoring potential stimuli (i.e. antagonists, modulators), interactions among stimuli, and sub-threshold activity. More recently, chemical profiling methods coupled with multivariate analysis, termed flavoromics, have led to advances in flavor research. Utilization of flavoromic methods provides additional opportunities to define chemical stimuli that influence flavor profiles and qualities of food, as well as their contributions to complex perceptions, such as consumer acceptance.

To reduce the fetal bovine serum (FBS) and enhance the DF-1 proliferation, three plant peptones and three yeast extracts were incorporated into culture medium. The concentration of FBS in the medium varied from 0 to 10%, and the enhanced cell viability was evaluated within the predetermined range for supplementation. In each specific concentration range, the viability was enhanced by the supplementation compared to the control group. In particular, the medium containing 6.25 mg/mL wheat peptone and 1.25% FBS demonstrated a significant increase in viability. This beneficial effect can be attributed to the incorporation of suitable free amino acids (FAAs), peptides, carbohydrates (excluding free sugars), or trace elements through supplementation. Regarding FAAs, the enhanced cell proliferation by glutamate, glutamine, alanine, and non-essential FAAs was contingent upon the specific type of supplementation. The proliferation was suppressed by serine, histidine, threonine, arginine, tyrosine, valine, methionine, phenylalanine, isoleucine, leucine, essential FAAs, and particularly lysine.

The application of essential oils in the biomedical and food industries has sparked considerable interest, owing to their innate biological activities, multifaceted functional properties, and potential health benefits. Besides, their volatile nature and sensitivity to environmental factors pose challenges to their stability and efficacy in industrial applications. Recent literature indicates that encapsulation within natural biopolymers is an effective strategy for enhancing the functionality and application potential of essential oils. Thus, this review discusses the common proteins and polysaccharides utilized for encapsulation, the techniques employed for encapsulating essential oils, and the biological properties of essential oils encapsulated in protein-polysaccharide biopolymers, along with their applications in the biomedical and food industries. In general, this review provides valuable insights for researchers, underscoring the importance of these research domains in further enhancing the functional properties and industrial applications of encapsulated essential oils.

In this study, we quantified quercetin content in onion peel extract (OPE) and investigated the effects of OPE and the equivalent amount of quercetin on lipid disorder induced by high fat diet (HDF). OPE reduced triglyceride (TG) level in oral lipid tolerance test. OPE administration improved lipid profile by lowering the level of total cholesterol (T-Chol) and LDL and by improving HDL/T-Chol ratio in HFD-fed rats. OPE also regulated hepatic expression of sterol regulatory element-binding protein 1 (SREBP-1), fatty acid synthase (FAS), peroxisome proliferator-activated receptor α (PPARα), and carnitine palmitoyltransferase-1A (CPT1A). More importantly, quercetin at the same concentration with OPE exerted similar efficacies in lipid profiles and expression of SREBP-1, FAS, PPARα, and CPT1A. Taken together, OPE possessing the key functional constituent quercetin inhibited lipid absorption and lowered serum levels of TG, cholesterol, and LDL by regulation of de novo lipogenesis and fatty acid β-oxidation, contributing to dyslipidemia improvement.

The Real-time Fermentation Quantification Sensor (RFQS) was developed to quantitatively assess fermentation by detecting airlock bubbles created by fermentation gas pressure. The Convolutional Neural Network-based Fermentation Measurement Model was integrated into the RFQS to analyze and classify these bubble images, enabling continuous fermentation monitoring and real-time fermentation degree measurement. Validation experiments revealed that varying the quantities of dry yeast and glucose significantly impacted fermentation duration and degree. Upon fermentation completion, the total degree was calculated using real-time data. These results confirmed that AI-based image processing technology can effectively serve as a quantitative measurement tool in the fermentation food industry.

Obesity due to excessive fat accumulation, affects health and quality of life and increases the risk of diseases such as type 2 diabetes and cardiovascular conditions. Traditional causes, such as calorie excess and sedentary behavior, do not fully explain the obesity epidemic, leading to the hypothesis that endocrine-disrupting chemicals or obesogens contribute to obesity. The obesogenic mechanisms of representative obesogenic substances, such as bisphenols, have been discussed, mainly focusing on their interactions with estrogen receptors. Based on several studies showing that obesogens induce obesity by mimicking glucocorticoids, this review focused on the role of the glucocorticoid receptor pathway. In addition, the anti-obesogenic bioactive substances that have been studied to this date along with their inhibitory mechanisms were discussed.

Intrinsically active rhamnolipids functionalized liposomes (rhamnosomes) as a carrier for cinnamaldehyde were developed to enhance the antibacterial activity against foodborne Salmonella isolates. Stable rhamnosomes were optimized with an excellent encapsulation efficiency of 85 ± 1%. SEM revealed slightly rough surface morphology and the mean diameter was slightly increased after the incorporation of cinnamaldehyde in rhamnosomes from 77 to 137 ± 2 nm. However, negative zeta-potential values were reduced from -18.2 ± 4 mV to − 13.4 ± 2 mV for cinnamaldehyde-loaded rhamnosomes. FTIR analyses revealed chemical interactions between rhamnolipids and phospholipids, which facilitated the development of rhamnosomes. Cinnamaldehyde-loaded rhamnosomes exhibited higher anti-Salmonella activity as compared to free cinnamaldehyde and void-rhamnosomes, and 75–80% reduction in biomass was observed due to their enhanced binding with the bacterial membrane in the antibiofilm assays. Antimicrobial results revealed that cinnamaldehyde-loaded rhamnosomes inhibited bacterial growth, displayed adequate biocompatibility and stability while providing an innovative strategy to control foodborne-resistant pathogens.

Mass spectrometry-based lipidomics, developed through rapid advancements in instruments and techniques, provides comprehensive analyses of individual lipidomes in diverse biological systems. This contribution summarizes the limitations of classical methods for measuring lipid oxidation in foods and presents current novel technologies for evaluating lipid oxidation. Notably, this study introduces the mass spectrometry-based lipidomics approach and its utility in assessing lipid oxidation through various analytical modes, supported by numerous examples. This overview offers significant insights into the use of mass spectrometry-based lipidomics for measuring lipid oxidation in foods, proposing lipidomics analysis as a promising method to address the limitations of classical approaches.