Food Science and Biotechnology最新文献

Natural biopolymer-stabilized Pickering emulsions are being explored as alternatives to surfactant-stabilized emulsions in food applications. This work explores the long-term stability degradation of oil-in-water (O/W) Pickering emulsions stabilized by whey protein isolate (WPI) and chitosan (CS), using optical tweezers to evaluate their potential for reduced-fat mayonnaise. The study found that for O/W emulsions prepared with a 50% water phase volume fraction, the maximum contact force of the droplets decreased from 69 to 37 pN, while the depletion force (DF) increased from 2.23 to 5.94 pN by Day 45. On Day 60, contact coalescence was observed. The application of this emulsion in mayonnaise preparation revealed that its mechanical stability and resistance to destabilization were superior to those of traditional mayonnaise. This study provides experimental references for a deeper understanding of emulsion stability mechanisms.

Pesticides are commonly used to control pests during crop production to increase productivity. In this study, we investigated the effects of washing methods on indoxacarb (pesticide) levels in Welsh onions. Welsh onions exposed to indoxacarb at a concentration threefold higher (0.3 kg a.i./ha) than the recommended rate were processed using five washing methods: running washing (RW), immersive washing (IW), RW after IW (IW-RW), RW after IW with vegetable wash (IW/VW-RW), and industrial washing (AS-IW). Among the washing methods, AS-IW showed the highest reduction rate of 70.8–81.9%. Simple water washing reduced pesticide residues, with longer times and higher frequencies resulting in greater reductions. Acute exposure assessment revealed that the percentage of acute reference dose (%ARfD) for all age and sex groups decreased from 0.59 to 0.96% before washing to 0.11–0.76% after washing, confirming reduced pesticide risk. Conclusively, washing effectively reduces pesticide residues in Welsh onions and lower pesticide-related health risks.

A comparative study of ultrasound-assisted extraction (UAE) was conducted, and for the first time, microwave-assisted extraction (MAE) was reported for the recovery of bioactive compounds from Justicia spicigera. Among the compounds identified in MAE were kaempferol and peonidin derivatives. In contrast, the extracts obtained via UAE contained cyanidin and kaempferol derivatives. These compounds were associated with the colorimetric changes observed as a function of pH. The results demonstrated that MAE achieved a higher recovery of phenolic compounds (48.93 mg GAE/g of dry extract) and total flavonoids (23.46 mg catechin/g of dry extract). Regarding antioxidant activity, MAE exhibited an IC₅₀ of 124.47 μg of dry extract/mL in the DPPH assay, with no significant differences compared to ABTS and FRAP assays when compared to UAE. This study underscores the role of both extraction technologies in the recovery of bioactive compounds from Justicia spicigera and the potential development of active and intelligent packaging.

This study examined the impact of packaging methods on the reduction of Listeria monocytogenes, Salmonella Typhimurium, and enterohemorrhagic Escherichia coli in Tteokbokki rice cakes. The 5-log reduction time and death rates of these pathogens were assessed in rice cakes treated with acidulants (0%, 0.5%, and 1%) and VERDAD N6 (0%, 0.2%, 0.4%, 0.6%, and 0.8%) at refrigerated(4 °C and 10 °C) and ambient temperatures(25 °C). Pathogen inactivation was more rapid at 25 °C across all treatments. Among packaging methods, vacuum packaging achieved the fastest pathogen reduction, followed by oxygen absorber and aerobic packaging. Regardless of packaging, L. monocytogenes exhibited the longest survival time in acidified rice cakes at 4 °C. VERDAD N6 (0.2–0.8%) did not significantly alter texture or color of rice cakes but effectively inhibited mold growth. The combination of acidulant (0.5%) and VERDAD N6 (0.2%) simplified the manufacturing process and ensured microbial safety of Tteokbokki rice cakes when used with anaerobic packaging at ambient temperature.

The aim of this study was to characterize the effects of sterilization conditions on the quality attributes of canned whelk. Thermal sterilization was performed to achieve the same target sterility (F₀ value of 32 min) under seven temperature and time conditions ranging from 116 °C for 105 min to 128 °C for 11 min. After sterilization, quality attributes including cooking loss, pH, color, and texture were assessed. The processing conditions significantly impacted the physicochemical attributes, with a prolonged processing time leading to increased cooking loss and darker muscle color. The optimum sterilization condition for canned whelk was determined to be 126 °C for 16 min. This condition could produce canned whelk with reduced cooking loss, softer texture, and brighter color, which can be considered as desirable quality characteristics. This study contributes to the optimization of sterilization process for canned whelk industry.

This study investigated the effects of polysaccharides derived from Lentinus edodes on various properties of starch. The results showed that the addition of L. edodes polysaccharides (LEPs) gradually increased the pasting temperature. The storage modulus (G′) and loss modulus (G″) increased. The percentage of bound moisture (T₂₂) decreased, while the percentage of free water (T₂₃) increased. The addition of LEPs decreased the L* (lightness) value from 77.00 to 62.50, causing the noodles to turn yellow. The addition of LEPs accelerated the rate of cooking loss rate. The relative abundance of β-turns and anomalous curls in the protein's secondary structure increased, while the distribution of β-sheets, α-helices, long-range and short-range ordered structures decreased with the addition of LEPs. The amount of resistant starch increased, while slowly digestible and rapidly digestible starch decreased. The findings of this study providing important insights into the potential applications of polysaccharides in the food industry.

Rhynchosia nulubilis (RN), a small black soybean, is traditionally used in Korean oriental medicine. In this study, RN was fermented using a novel lactic acid bacterium, Pediococcus pentosaceus AOA2016 (AOA2016), which enhanced its antioxidant properties. Fermentation significantly increased total phenolic acid and procyanidin levels. Among phenolic acids, protocatechuic acid (PCA) increased the most (11.83 mg/100 g), while gentisic acid (GA) was newly produced (1.23 mg/100 g). Fermented RN extract, along with PCA and GA, significantly improved the viability of HT22 hippocampal neuronal cells and reduced intracellular reactive oxygen species (ROS), indicating protection against glutamate-induced oxidative stress. Co-treatment with PCA and GA, at proportions reflecting their levels in fermented RN, further enhanced neuronal protection. These findings suggest that RN extract fermented by AOA2016 has potential as a functional food ingredient. The enhanced antioxidative and neuroprotective effects of fermented RN highlight its potential in preventing neuronal damage and oxidative stress-related neurodegenerative conditions.

Ostwald ripening destabilizes emulsified oils with significant water solubility, such as flavor oils, essential oils, and small triacylglycerols, by increasing oil droplet size over time. This study examined how small molecule surfactant types and oil phase composition affect Ostwald ripening rates in model oil-in-water emulsions. Emulsified n-decane was stabilized using two non-ionic surfactants with the different structures: polyoxyethylene (100) stearyl ether or poloxamer P407. The oil phase was varied by adding longer-chain alkanes (n-tetradecane, n-hexadecane, or n-octadecane) to the n-decane before homogenization. Although altering the oil phase composition did not change the oil–water interfacial tension, it significantly impacted initial droplet size and resistance to Ostwald ripening. Longer-chain alkanes reduced ripening rates due to a compositional ripening effect, with n-hexadecane being the most effective. Poloxamer-stabilized emulsions exhibited faster droplet growth than Brij-stabilized ones, due to differences in interfacial properties. These findings are crucial for inhibiting Ostwald ripening in various industrial emulsions.

The present study investigated the protective effect of mulberry vinegar (MV) on inflammatory responses and cognitive deficit induced by lipopolysaccharide (LPS) in mice models. The mice were administered MV and given intraperitoneal injection of LPS. In behavioral tests, MV ameliorated memory deficit and cognitive dysfunction. In the LPS-injected mouse brains, the generation of malondialdehyde, reactive oxygen species, nitric oxide, and pro-inflammatory cytokines was inhibited by the administration of MV. These preventive roles of MV were attributed to inactivation of NF-κB signaling pathway with downregulation of iNOS and COX-2. Moreover, MV modulated the amyloidogenic pathway by inhibiting amyloid precursor protein, beta-site APP cleaving enzyme-1, presenilin 1, and presenilin 2 and enhancing Aβ degradation-related proteins expression. The major phenolic compounds in MV were protocatechuic acid (0.13 mg/mL), rutin (0.13 mg/mL), and chlorogenic acid (0.05 mg/mL), which were increased by fermentation, confirmed by HPLC/UV analysis. Therefore, MV could ameliorate cognitive deficits through regulation of oxidative stress, inflammatory responses, and amyloidogenesis.

In our previous study, the combination of Korean Sajabal mugwort extract (SME) and green tea extract (GTE) at a 9:1 ratio showed synergistic effects on blood flow. In this study, we evaluated the antioxidant activity of the mixture of SME and GTE, and the significance of synergy was confirmed by combination index (CI) value. SME and GTE mixture exhibited synergistic antioxidant activity, compared to individual treatments, and reduced H₂O₂-induced intracellular ROS in a dose-dependent manner. In isoproterenol (ISO)-treated animal model, oral administration of SME and GTE mixtures mitigated ISO-induced oxidative stress by enhancing antioxidant enzyme activities such as glutathione peroxidase (GPx) and glutathione reductase (GR) and activating Nrf2/Keap1 signaling. The mixture of the major components, eupatilin and jaceosidin in SME and EGCG in GTE, exerted similar synergistic antioxidant activity in vitro and in vivo. In conclusion, the SME and GTE mixture possesses a significant synergistic effect on reducing oxidative stress.

Graphical abstract