Food Science and Biotechnology最新文献

Packaging can be a major source of food contamination. To ensure the safety of the final packaging for the food industry, it is imperative to undertake a thorough assessment of potential contaminants that may come into contact with the food. This examination begins with evaluating the materials used in the production process of the packaging. To manufacture these packages for the food sector, the production units must comply with the first operating programs, develop a HACCP plan that conforms to the revised codex standards (which will take effect in 2023), and adopt IFS PACsecure (version 2, planned for 2023). The objective of this study is to assess the risks to the safety of laminated and unlaminated films utilized in the food business, in accordance with existing regulatory regulations and IFS Food Packing safety standards, within a food industry packaging manufacturing facility.

Accurate demand forecasting in the restaurant industry is critical for optimizing inventory management, minimizing food waste, and enhancing operational efficiency. This study developed an AI-based system that predicts menu-specific daily sales using historical sales and meteorological data collected from 2021 to 2023. Approximately 384 menu items were individually modeled using deep neural networks configured for multi-class classification. The system achieved strong predictive performance with a mean Pearson correlation coefficient of 0.7945. Additionally, flexible visualization options were implemented to sort predictions by expected or actual sales volumes. The results demonstrate the feasibility of AI-driven demand prediction systems and their potential to transform food service operations toward greater sustainability and efficiency.

Lycii fructus (LF) is widely used in traditional Asian medicine and as a dietary supplement due to its potential health benefits. Zeaxanthin (ZEA), a key carotenoid in LF, is crucial in supporting eye health. However, the effects of LF and ZEA on receptor activator of NF-kappaB Ligand (RANKL)-mediated osteoclast differentiation were not confirmed. This study evaluated the anti-osteoclastogenic effects of LF water extracts (LFW) and ZEA. LFW and ZEA inhibited RANKL-induced TRAP formation and F-actin rings in BMMs. LFW and ZEA suppressed mRNA and protein expression of c-Fos and NFATc1. LFW and ZEA stimulation also led to the suppression of mRNA expression for osteoclast-specific genes. In MAPK signaling pathways, LFW suppressed ERK, JNK, and p38 phosphorylation, while ZEA only inhibited the JNK pathway. Taken together, LFW and ZEA have the potential to be used as organic functional foods for the prevention and treatment of bone diseases.

Arugula (Eruca sativa) cultivation is increasing in South Korea, but its low storage stability limits commercial viability. This study examined the physicochemical and biological properties of lactic acid bacteria (LAB)-fermented E. sativa extract to enhance functionality. Total polyphenol content increased after fermentation, with FEEE and FEWE showing the highest levels at 84.09 mg GAE/g and 90.18 mg GAE/g, respectively. HPLC analysis revealed elevated bioactive compounds, particularly rutin and quercetin. The 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity of FEWE reached 90.03% (1,000 μg/mL, p < 0.05). Fermentation enhanced antioxidant enzyme activities, with FEWE exhibiting the highest superoxide dismutase (SOD) activity (104.23 unit/mg protein). Additionally, FEEE at 500 μg/mL reduced nitric oxide (NO) production by 15.0% and suppressed IL-1β, IL-6, and TNF-α levels. These findings indicate that LAB fermentation enhances E. sativa extract’s bioactivity, supporting its application in functional foods.

Accurate identification of trans-18:3 fatty acid isomers remain challenging due to the co-elution of structurally diverse cis isomers, particularly non-methylene-interrupted fatty acids (NMIFAs). GC–FID analysis of pine nut using an SP™-2560 column revealed unusually high peak areas (> 13%) in the 18:3t region. However, a peak reduction in the 18:3t region after nitric acid-induced isomerization reaction, suggested the presence of cis isomers in native pine nut. GC–MS data identified the disappearing peak as pinolenic acid (5Z,9Z,12Z-octadecatrienoic acid; Δ5, 9, 12–18:3), while FT–IR and Raman spectroscopy confirmed hardly detectable trans fatty acid content prior to isomerization. Further, comparative analysis with perilla oil, rich in α-linolenic acid, under identical conditions aided in clarifying trans isomer positions in the 18:3t region. These findings demonstrate the limitation of retention-time-based identification alone to distinguish geometric isomers within polyunsaturated fatty acid subclasses.

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Given the increasing concerns regarding the safety of sugar alcohols such as erythritol, this study quantified erythritol concentrations in commonly consumed processed foods in Korea and assessed dietary exposure by age and gender. A total of 110 products were analyzed using a validated high-performance liquid chromatography method with ultraviolet detection. The method showed linearity (R² = 0.9999), a limit of detection of 0.01 mg/kg, and recovery rates of 81.38–108.08%. Erythritol concentrations ranged from 47.50 to 81,688.95 mg/kg, with the highest level observed in ice milk mix. Estimated Daily Intake (EDI) was calculated using national dietary survey data and compared with the acceptable daily intake of 0.5 g/kg body weight/day established by the European Food Safety Authority. The mean EDI was 13.84 mg/kg body weight/day (2.77% of Acceptable Daily Intake, ADI), indicating that erythritol intake in the Korean population is within safe limits.

This study investigated the antimicrobial activity and underlying inactivation mechanisms of Quercus phillyraeoides essential oil (QP-EO) against Staphylococcus aureus. Results of the disk diffusion assay demonstrated the potent antimicrobial activity of QP-EO (zone of inhibition, 11.97–12.08 mm). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of QP-EO against S. aureus was 1.25 mg/mL, indicating its potential bactericidal properties. This similar MIC and MBC values suggests that QP-EO induces irreversible damage at specific concentrations. In addition, transmission electron microscopy revealed that QP-EO induces cell shape distortion and cell wall rupture in S. aureus, which may be caused by the small essential oil particles. QP-EO also significantly inhibited S. aureus initial biofilm formation and reduced the cell mass of preformed biofilms, suggesting its potential in controlling biofilm-associated infections. These findings highlight the efficacy of QP-EO as a natural antimicrobial and antibiofilm agent, with implications for microbial control and food safety.

In this study, we investigated the beneficial effect of solasodine, a steroidal alkaloid from Solanaceae plants, on suppressing the proliferation of gastric cancer cells by targeting Hedgehog (Hh) signaling. Solasodine inhibited the proliferation of AGS and MKN74 gastric cancer cells and regulated cell cycle (Cyclin D1 and p27) and apoptosis (Bax and Bcl-2) markers in a dose-dependent manner, consistent with the Gli1/2 inhibitor Gant61 but not the Smo inhibitor vismodegib. As an upstream regulator, solasodine inhibited Hh signaling by down-regulating Gli1 expression and blocking its nuclear localization without affecting Smo levels. Molecular docking revealed stable binding of solasodine to Gli1, with a binding affinity of −7.4 kcal/mol. Moreover, solasodine inhibited Gli1 rather than Smo expression in Hh signaling overexpressed Ptch (−/−) MEF cells. Our findings demonstrate that solasodine inhibits gastric cancer proliferation by targeting Hh/Gli1 signaling, underscoring its potential as a potent agent for prevention and/or inhibition of gastric cancer.

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.