Food Science and Biotechnology最新文献

The presence of off-odors can influence the overall taste of drinking water, with earthy-musty odors often being perceived as indicator of stale or poor-quality water. Recently, earthy-musty off-odor from drinking water was reported in some part of South Korea. The earthy-musty off-odor compound was identified as 2-methoxy-3,5-dimethylpyrazine (2-MDMP) through simultaneous steam distillation and solvent extraction-gas chromatography-mass spectrometry (SDE-GC–MS) and GC–olfactometry (GC-O). For quantitative analysis of 2-MDMP in drinking water, headspace-solid phase microextraction-GC–MS (HS–SPME–GC–MS) method was optimized in terms of salt concentration, absorption temperature, and absorption time. Validation of the method confirmed its reliability, with linearity (R² = 0.9998) at working range of 2.5–500 ng/mL, limit of detection (0.83 ng/mL), and limit of quantification (2.5 ng/mL). The method also demonstrated that precision and accuracy were satisfactory. Using validated HS–SPME–GC–MS, the concentration of 2-MDMP in drinking water exhibiting earthy-musty off-odor was quantified to 77.2 ng/mL.

The current work aimed to investigate the effects of fermentation of Lactobacillus casei, Lactobacillus acidophilus, and Lactobacillus plantarum on the physicochemical, electronic sensory evaluation, and flavour characteristics of heat-sterilized tomato juice (HTJ). The results indicated that LAB fermentation significantly decreased the pH, sucrose, and glucose, and lactic acid was increased. E-nose and tongue analyses revealed that the response to organic sulfides, terpenoids, and sourness increased after LAB fermentation HS–SPME–GC–MS and OAV revealed that heat-sterilization resulted a significant loss of aroma compounds (38.50%) Additionally, dimethyl sulfide (OAV 3.48) contributing to undesirable odors were observed. Fermentation increased some preexisting key aroma compounds (2,4-nonadienal and 3-methyl-1-butanol) and accumulated new compounds (β-phytolone and geraniol alcohol). Moreover, fermentation resulted in OAVs < 1 for dimethyl sulfide, indicating that fermentation could weaken the off-flavour produced during heat-sterilization. Thus, fermentation provided a promising alternative for improving the off-flavour and contributed to enriching the aroma profile of tomato juice.

This study was performed to evaluate the effects of added ingredients such as modified starch (MS), xanthan gum (XG), sugar, (SU), salt (SA), and vinegar (VIN) on the water mobility and physicochemical properties of model tomato ketchup and to investigate the correlation between the obtained variables and serum separation. The type and concentration of ingredients added to the tomato paste (TP) had significant effects on experimental variables, including the serum separation rate, water mobility, and viscosity. Serum separation was most severe in SU and VIN- added samples and minimal in MS and XG- added samples. Principal component analysis exhibited that several physical variables (T2 relaxation time, flow behavior properties, storage and loss modulus) were related to serum separation. The causes of these separation events may vary depending on the specific properties of the added ingredients.

The production process of Penicillium camemberti, a filamentous fungus of dairy interest, involves transition from a solid to a liquid medium, allowing acquisition of a sufficient quantity of spores for transfer to a bioreactor. This step is hardly referenced whereas its impact on growth can be substantial. The aim of this study was to define the best condition for spore production on solid medium that maximizes the quality of produced spores for the transition to liquid medium. A relationship between pre-culture time on a solid medium and future ability to germinate in a liquid medium was demonstrated. Spores tend to lose their ability to germinate with time. This behavior was less notable on a new solid medium. Washing the spores has not been shown to be beneficial for maximizing germination. Finally, a population effect was also observed with a total inhibition of germination at high spore concentration in liquid medium.

Thrombosis is a leading cause of cardiovascular diseases, driven by platelet aggregation, endothelial activation, and vascular occlusion. While Allium cepa L. (onion) is known for its health benefits, the antithrombotic potential of its peel remains underexplored. This study investigates the effects of Allium cepa L. peel extract (APE) in a rat model of collagen and epinephrine (CE)-induced thrombosis. High-performance liquid chromatography confirmed that APE contains high levels of quercetin, a flavonoid with known vascular protective properties. Animal experiments showed that APE significantly prolonged prothrombin time (PT) and activated partial thromboplastin time (aPTT), indicating decreased hypercoagulability. Furthermore, APE suppressed genetic expression of key adhesion molecules (ICAM-1, VCAM-1, P-selectin, and E-selectin) in aortic tissue, suggesting reduced endothelial activation. Histological analysis also demonstrated a decrease in pulmonary vascular occlusion. These results suggest that APE may help prevent thrombosis by regulating coagulation and protecting endothelial function, supporting its potential as a natural antithrombotic agent.

This study investigated the anti-periodontitis effects of MENP (mixed extracts from multiple natural plants with a certain percentage). Lipopolysaccharide from Porphyromonas gingivalis (LPS-PG) was used to stimulate Raw 264.7 and human gingival fibroblast-1 cells. The lower molars of rats were li-gated and injected with LPS-PG to induce periodontitis. The induced periodontitis increased nitric oxide production and pro-inflammatory cytokine levels. The levels of matrix metallopro-teinases-3, -8, and -9, the enzymes for protein degradation in the extracellular matrix, and tissue inhibitor of metalloproteinase-1, an inhibitory factor, increased. MENP exhibited an effective inhibitory activity. Histological analysis using micro-CT and H&E staining revealed gingival recession and alveolar bone loss. The likelihood of recovery from these conditions is positively correlated with MENP concentration. In addition, inflammatory cell infiltration due to the induced periodontitis was remarkably reduced. These findings suggest that MENP efficiently protects periodontal tissue from damage by inhibiting inflammatory responses.

The microbial and physicochemical changes of hawthorn sticks in four packaging, including the traditional metallic twist tie packaging with biaxially oriented polypropylene and cast polypropylene, and vacuum packaging (VP), deoxygenated packaging (DP), and plastic packaging (PP) with polyamide/polyethylene (PA/PE) composite film, were compared during the storage at controlled temperature and relative humidity. After 60 days of storage, the control group showed an unacceptable increase in molds (0.65 log CFU/g) and maximum physicochemical losses (25% of moisture content and 72.23% of vitamin C). The DP and VP with PA/PE showed maximal microbial reduction (APC and yeast Ca. 3 log CFU/g, and no change in molds) and minimal physicochemical loss (12.5% of moisture content, and 29% of Vc). Principal component analysis indicated that the principal components consisted of four indexes including APC, yeasts, molds, and protein content, and all packaging with PA/PE exhibited better preservation effects than the control. In summary, the VP with PA/PE effectively reduces microbial levels and physicochemical index losses of hawthorn sticks during storage, and is preferred for better sustainability and low impact on the environment.

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This study evaluated the oxidative stability of deep-fat fried noodles and frying oils when antioxidants were added either to the dough or to the frying oil. Hydrophilic and hydrophobic antioxidants, including α-tocopherol, ascorbyl palmitate, trolox, and ascorbic acid, were tested over 100 continuous frying cycles. Trolox showed the highest antioxidant activity when added to frying oil, while ascorbyl palmitate was more effective when added to dough. Ascorbic acid consistently exhibited low antioxidant performance regardless of application site and showed prooxidant effects, particularly when applied to frying oil. During storage at 60 °C, fried noodles containing ascorbyl palmitate in dough and trolox in oil showed the highest oxidative stability, while those containing ascorbic acid were more susceptible to lipid oxidation. These results suggest that antioxidant efficacy is influenced by both compound polarity and application site, as well as by their thermal stability, migration behavior, and interactions with the food matrix.

The combination of Curcuma longa extract and its active compounds, curcumin and bisdemethoxycurcumin, as photosensitizers with ultraviolet A (UVA) light has potential in alleviating psoriasis. This study evaluated their therapeutic effects on psoriasis-like lesions induced via imiquimod application in BALB/c mice. Treatments with Curcuma longa extract, curcumin, or bisdemethoxycurcumin combined with UVA (TUVA, CUVA, and BUVA, respectively) were administered. All treatments improved abnormal transepidermal water loss and subcutaneous hydration in the dorsal skin. TUVA and CUVA significantly reduced ear thickness and epithelial thickness in both the ear and dorsal skin. All treatments restored the expression of filaggrin, loricrin, and keratin 1, while downregulating interleukin-1 β, tumor necrosis factor-α, interferon-γ, and IL-23p19. These findings suggest that Curcuma longa extract, curcumin, or bisdemethoxycurcumin combined with UVA treatment may serve as potential alternatives to conventional antipsoriatic therapies such as psoralen plus ultraviolet A therapy.

Bacteriophages offer a promising solution for controlling multidrug-resistant Salmonella in food matrices. This study analyzed the genomic, proteomic, and functional characteristics of four bacteriophages (STP-1, STP-2, STP-3, and STP-4) targeting Salmonella Typhimurium. Genomic analysis revealed lysis-related genes, including holin, endolysin, and RZ-like spanins, with no genes linked to human toxicity or antibiotic resistance. Unique genomic features, such as viral integrase family 4 and/or tRNA genes, suggest functional and evolutionary diversity. Proteomic and phylogenetic analyses classified the phages within the Guernseyvirinae, Casjensviridae, and Ackermannviridae families. Cytotoxicity tests showed no significant differences at high phage concentrations than control cells (> 10 log PFU/mL, P > 0.05). A phage cocktail targeting S. Typhimurium strains applied to milk (MOI 1,000) reduced bacterial counts by 2.11 log CFU/mL after 7 days, greater than same phage cocktails on chicken breast in a previous study. These findings demonstrate the superior efficacy of multi-strain phage cocktails as versatile biocontrol agents, particularly in milk.