ACS food science & technology最新文献

IF 2.6 Q2 FOOD SCIENCE & TECHNOLOGY

ACS food science & technology

Pub Date : 2024-09-20 DOI: 10.1021/acsfoodscitech.4c0064510.1021/acsfoodscitech.4c00645

Maria Jose Torres*,

引用次数: 0

Ochratoxin A and Defense Mechanisms of Tomatoes against Penicillium verrucosum and Aspergillus ochraceus 赭曲霉毒素 A 与番茄对疣青霉和赭曲霉的防御机制

Q2 FOOD SCIENCE & TECHNOLOGY

ACS food science & technology

Pub Date : 2024-09-18 DOI: 10.1021/acsfoodscitech.4c00419

Marcy Heli Paiva Rodrigues, Anelise Christ Ribeiro, Verônica Simões de Borba, Maristela Barnes Rodrigues Cerqueira, Larine Kupski, Eliana Badiale Furlong

This study aimed to fill the knowledge gap about the occurrence of ochratoxin A (OTA) in tomatoes, classifying them based on their defense mechanisms by cluster analysis (CA) and assessing their susceptibility to toxigenic effects of Penicillium verrucosum and Aspergillus ochraceus. Samples of Khaki, Cherry, Italian, and Long-Life tomatoes were collected and had their phenolic acid and amino acid profiles determined by HPLC-PDA and HPLC-FL, respectively. Enzymatic activities of peroxidase (PO), polyphenoloxidase (PPO), catalase (CAT), and phenylalanine ammonia lyase (PAL) were also determined. OTA levels were below the quantification limit (2.2 ng g^–1) in every sample. Their dissimilarity was determined by the CA of the defense mechanism components. The tomato varieties were classified into three subgroups: Italian, Khaki, and Long-Life and Cherry. They had similar soluble phenolic contents whose extracts were inhibited at around 50% growth of P. verrucosum and A. ochraceus. Although they did not have any fungistatic effect, the minimal inhibitory concentration was low (0.2 ng mL^–1). Absence of OTA in samples and antifungal activity of phenolic extracts suggested that these tomato varieties had efficient strategies against damage caused by these toxigenic fungal species.

这项研究旨在填补有关番茄中赭曲霉毒素 A（OTA）发生情况的知识空白，通过聚类分析（CA）根据番茄的防御机制对番茄进行分类，并评估番茄对疣青霉和赭曲霉毒素的易感性。收集了卡其番茄、樱桃番茄、意大利番茄和长寿番茄的样品，并分别通过 HPLC-PDA 和 HPLC-FL 对其酚酸和氨基酸谱进行了测定。还测定了过氧化物酶（PO）、多酚氧化酶（PPO）、过氧化氢酶（CAT）和苯丙氨酸氨裂解酶（PAL）的酶活性。每个样本中的 OTA 水平都低于定量限（2.2 纳克/克-1）。它们之间的差异是由防御机制成分的 CA 确定的。番茄品种被分为三个亚组：意大利番茄、卡其番茄、长寿番茄和樱桃番茄。它们的可溶性酚含量相似，其提取物对 P. verrucosum 和 A. ochraceus 的生长抑制率约为 50%。虽然它们没有任何抑菌作用，但最小抑菌浓度很低（0.2 纳克毫升-1）。样品中不存在 OTA 以及酚类提取物的抗真菌活性表明，这些番茄品种对这些致毒真菌造成的损害具有有效的抵抗策略。

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引用次数: 0

Polycyclic Aromatic Hydrocarbon Contamination in Yogurt: Levels, Compositions, and Risks 酸奶中的多环芳烃污染：含量、成分和风险

Q2 FOOD SCIENCE & TECHNOLOGY

ACS food science & technology

Pub Date : 2024-09-17 DOI: 10.1021/acsfoodscitech.4c00501

Yuxing Ge, Shimin Wu, Jianqiang Lan

Consumers are at risk of exposure to carcinogenic and toxic polycyclic aromatic hydrocarbons (PAHs) through dairy consumption. This study analyzed 39 yogurt samples for PAH24 using GC–QqQ-MS following quick, easy, cheap, effective, rugged, and safe pretreatment. Benzo[a]pyrene (BaP) levels, cumulative PAH concentrations, and toxic equivalents (TEQs) ranged from not quantified to 1.30, 12.30 to 216.75, and 0.02 to 8.50 μg/kg, respectively. Among three types of yogurts, baked yogurt showed the highest concentration and TEQ due to the Maillard reaction. The mean PAH concentration and TEQ were 109% and 395% higher in full-fat yogurt compared with low-fat yogurt, respectively. According to the maximum daily intake derived from the incremental lifetime cancer risk model, further reduction of PAH levels in yogurt is essential for enhanced safety. This study recommends improving the Maillard processing to control PAH levels and establishing regulations for PAHs in yogurt based on TEQ levels.

消费者有可能通过食用乳制品接触到致癌和有毒的多环芳烃 (PAHs)。本研究采用 GC-QqQ-MS 对 39 份酸奶样品进行了快速、简便、廉价、有效、耐用和安全的预处理，以分析 PAH24。苯并[a]芘 (BaP) 含量、累积多环芳烃浓度和毒性当量 (TEQ) 分别介于未定量至 1.30、12.30 至 216.75 和 0.02 至 8.50 微克/千克之间。在三种酸奶中，烤酸奶由于发生了马氏反应，其多环芳烃浓度和毒性当量最高。与低脂酸奶相比，全脂酸奶的多环芳烃平均浓度和毒性当量分别高出 109% 和 395%。根据增量终生癌症风险模型得出的每日最大摄入量，要提高安全性，必须进一步降低酸奶中的多环芳烃含量。本研究建议改进 Maillard 加工工艺以控制 PAH 水平，并根据 TEQ 水平制定酸奶中 PAH 的法规。

引用次数: 0

Impact of Freeze-Dried Cocoa Sweating on Wheat Sourdough Bread Quality 冻干可可发汗对小麦酸面包质量的影响

Q2 FOOD SCIENCE & TECHNOLOGY

ACS food science & technology

Pub Date : 2024-09-17 DOI: 10.1021/acsfoodscitech.4c00475

María Cirila Cortéz-Guerrero, María Fernanda Rosales-Medina, Rodrigo Caroca-Cáceres, María A. Peña-González, L. Mateo Cordero-Clavijo, Marco A. Lazo-Vélez

In the cocoa industry, cocoa sweating from bean fermentation is a significant waste byproduct with few reported alternative uses. In this work, five-day fermentation cocoa sweating (FS) was collected, freeze-dried, and incorporated into wheat bread production. The organic acids and sugars found in FS were citric acid (13 g/kg), acetic acid (10.2 g/kg), lactic acid (0.06 g/kg), and sucrose (4.7 g/kg), glucose (5.9 g/kg), and fructose (4.5 g/kg), respectively. Microbiologically, FS contained lactic acid bacteria (LAB; 5.1 log CFU/g), yeast (2.4 log CFU/g), and no coliforms detected. The bread produced with FS (BFS) had water absorption (64.75%), mixing time (3 min), and breadmaking features comparable to those of the control wheat bread (BWF). However, BFS had significantly lower bread volumes. The organic acids found in BFS (citric acid, 200 mg/kg; acetic acid, 670 mg/kg; lactic acid, 3460 mg/kg) were comparable to those in BWF. Despite its browner crumb color, BFS demonstrated superior flavor, aroma, and overall sensory acceptability. Therefore, the FS is a potential ingredient in breadmaking.

在可可产业中，可可豆发酵产生的可可发汗物是一种重要的副产品废物，很少有报道称可用于其他用途。在这项工作中，对发酵五天的可可发汗物（FS）进行了收集、冷冻干燥，并将其用于小麦面包的生产。可可发汗物中的有机酸和糖分别为柠檬酸（13 克/千克）、醋酸（10.2 克/千克）、乳酸（0.06 克/千克）以及蔗糖（4.7 克/千克）、葡萄糖（5.9 克/千克）和果糖（4.5 克/千克）。微生物方面，FS 含有乳酸菌（LAB；5.1 log CFU/g）、酵母（2.4 log CFU/g），未检测到大肠菌群。用 FS 制作的面包（BFS）的吸水率（64.75%）、搅拌时间（3 分钟）和面包制作特性与对照小麦面包（BWF）相当。但是，BFS 的面包体积明显较小。BFS 中的有机酸（柠檬酸，200 毫克/千克；乙酸，670 毫克/千克；乳酸，3460 毫克/千克）与 BWF 中的有机酸含量相当。尽管 BFS 的面包屑颜色较褐，但其风味、香气和整体感官接受度均优于 BWF。因此，FS 是一种潜在的面包配料。

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引用次数: 0

Enhancing a Vegan Snack Bar: Edible Coating Infused with Lentil Protein and Pomegranate Peel 提高素食小吃店的档次：注入扁豆蛋白和石榴皮的可食用涂层

Q2 FOOD SCIENCE & TECHNOLOGY

ACS food science & technology

Pub Date : 2024-09-16 DOI: 10.1021/acsfoodscitech.4c00451

Hande Atik, Menşure Elvan, Şebnem Harsa

This study aimed to coat a snack bar with an edible film made from pomegranate peel and lentil protein. The bars with edible film coating were stored at 25 °C and 35% relative humidity (normal conditions) and at 35 °C and 70% relative humidity (climate conditions). Snack bars containing dried figs and strawberries were coated using the dipping method. The physicochemical profile, microbial safety, and sensory properties of the bars were examined. The film thickness was 0.06 mm, the degree of swelling was 4.53%, and the tensile strength was 7.60 MPa. The combination of the pomegranate peel and lentil protein formed a continuous film network. The coating resulted in an increase in the phenolic and protein contents of the bars and also lowered their water activity. However, color differences were observed in the bars under the climate conditions. The edible film coating maintained the nutritional value and quality of the snack bars throughout storage.

本研究旨在为零食棒涂上一层由石榴皮和扁豆蛋白制成的可食用薄膜。涂有可食用薄膜的零食棒分别在 25 °C、35% 相对湿度（正常条件）和 35 °C、70% 相对湿度（气候条件）下储存。含有无花果干和草莓干的零食棒采用浸渍法涂覆。对小吃棒的理化特性、微生物安全性和感官特性进行了检测。薄膜厚度为 0.06 毫米，膨胀度为 4.53%，拉伸强度为 7.60 兆帕。石榴皮和扁豆蛋白的组合形成了一个连续的薄膜网络。涂层增加了棒状食品的酚和蛋白质含量，也降低了其水活性。不过，在气候条件下，巧克力棒的颜色出现了差异。在整个储存过程中，可食用薄膜涂层保持了零食棒的营养价值和质量。

引用次数: 0

Hydrolysates from Sorghum Crude Kafirin Extract Exhibit Ice Recrystallization Inhibition Activity 高粱粗卡菲林提取物的水解物具有冰重结晶抑制活性

IF 2.6 Q2 FOOD SCIENCE & TECHNOLOGY

ACS food science & technology

Pub Date : 2024-09-05 DOI: 10.1021/acsfoodscitech.4c0031210.1021/acsfoodscitech.4c00312

Avery Ollis, Tong Wang, Hari B. Krishnan and Vermont P. Dia*,

Ice recrystallization can damage the microstructure of food products, and one potential solution is the use of molecules with demonstrated ice recrystallization inhibition (IRI) activity. The objective was to determine the IRI activity of sorghum kafirin hydrolysates as affected by succinylation and the dispersing medium. The IRI activity of the sorghum kafirin hydrolysates was analyzed by the splat assay in phosphate-buffered saline (PBS) and 10 mM NaCl. At 2% concentration, sorghum kafirin hydrolyzed by bromelain for 1 h resulted in 55% reduction in ice crystal size in 10 mM NaCl, while this was not observed when the dispersing medium is PBS. Succinylation at 0.25:1 molar ratio (succinic anhydride: amine group of the peptides) yielded modified hydrolysates that were slightly more IRI active in PBS, but the difference was not significant. The data showed the potential application of sorghum kafirin hydrolysates to act as antifreeze molecules to preserve the quality of frozen materials.

冰重结晶会破坏食品的微观结构，一种潜在的解决方案是使用具有冰重结晶抑制（IRI）活性的分子。本研究旨在确定高粱卡非林水解物的 IRI 活性受琥珀酰化和分散介质的影响。在磷酸盐缓冲盐水（PBS）和 10 毫摩尔氯化钠中，通过溅射试验分析了高粱卡菲林水解物的 IRI 活性。浓度为 2% 的高粱卡非林经菠萝蛋白酶水解 1 小时后，在 10 mM NaCl 溶液中的冰晶大小减少了 55%，而在 PBS 分散介质中则没有观察到这种现象。以 0.25:1 的摩尔比（琥珀酸酐：肽的胺基）进行琥珀酰化，得到的改性水解物在 PBS 中的 IRI 活性略高，但差异不显著。这些数据表明，高粱卡菲林水解物有可能用作防冻分子，以保持冷冻材料的质量。

引用次数: 0

Developing a Sustainable and Scalable Defatting Protocol for Nannochloropsis oceanica: Isolating High-Quality Protein and Lipid Fractions 开发可持续、可扩展的拟南芥脱脂方案：分离高质量蛋白质和脂质馏分

IF 2.6 Q2 FOOD SCIENCE & TECHNOLOGY

ACS food science & technology

Pub Date : 2024-09-05 DOI: 10.1021/acsfoodscitech.4c0014810.1021/acsfoodscitech.4c00148

Sergei Belyakov, Michael Voigtmann, Khin Yin Win*, Carolyn Lee, Daryl Lee, Maria N. Antipina, Rong Ying Megan Teo, Leng Wei Khoo, Yoganathan Kanagasundaram, Coleen Toledo Busran, Aaron Thong, Nurhidayah Basri, Choy Eng Nge and Skye R. Thomas-Hall*,

The current research focuses on developing and optimizing the defatting protocols that lead to sustainable and industrially scalable isolation of two main components ofNannochloropsis oceanicamicroalga, i.e., lipid content and defatted biomass comprising primarily of proteins and polysaccharides. We introduce a simplified extraction protocol that includes treating the microalga powder with ethyl alcohol heated slightly below boiling point (∼70 °C) for a short time (1 h). Multiple runs (EP1-EP10) were performed during the defatting process optimization, followed by extensive characterization of the obtained isolates. The comparison of the properties between the products of EP3-EP10 runs and the commercial defatted biomass sample shows that several isolates have characteristic properties that are equal to or exceed those of the commercial sample, which creates the opportunity for further development of the defatted biomass isolates ofNannochloropsis oceanicaas a reliable alternative protein source.

目前的研究重点是开发和优化脱脂方案，从而以可持续和可工业化的方式分离拟南芥海洋微藻的两种主要成分，即脂质含量和主要由蛋白质和多糖组成的脱脂生物质。我们介绍了一种简化的提取方案，包括用略低于沸点（∼70 °C）的乙醇短时间（1 小时）处理微藻粉末。在脱脂过程优化期间进行了多次运行（EP1-EP10），随后对获得的分离物进行了广泛的表征。通过比较 EP3-EP10 运行产物与商业脱脂生物质样品之间的特性，发现一些分离物的特性等于或超过商业样品，这为进一步开发海洋拟南芥脱脂生物质分离物作为可靠的替代蛋白质来源创造了机会。

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引用次数: 0

Hydrolysates from Sorghum Crude Kafirin Extract Exhibit Ice Recrystallization Inhibition Activity 高粱粗卡菲林提取物的水解物具有冰重结晶抑制活性

Q2 FOOD SCIENCE & TECHNOLOGY

ACS food science & technology

Pub Date : 2024-09-05 DOI: 10.1021/acsfoodscitech.4c00312

Avery Ollis, Tong Wang, Hari B. Krishnan, Vermont P. Dia

Ice recrystallization can damage the microstructure of food products, and one potential solution is the use of molecules with demonstrated ice recrystallization inhibition (IRI) activity. The objective was to determine the IRI activity of sorghum kafirin hydrolysates as affected by succinylation and the dispersing medium. The IRI activity of the sorghum kafirin hydrolysates was analyzed by the splat assay in phosphate-buffered saline (PBS) and 10 mM NaCl. At 2% concentration, sorghum kafirin hydrolyzed by bromelain for 1 h resulted in 55% reduction in ice crystal size in 10 mM NaCl, while this was not observed when the dispersing medium is PBS. Succinylation at 0.25:1 molar ratio (succinic anhydride: amine group of the peptides) yielded modified hydrolysates that were slightly more IRI active in PBS, but the difference was not significant. The data showed the potential application of sorghum kafirin hydrolysates to act as antifreeze molecules to preserve the quality of frozen materials.

冰重结晶会破坏食品的微观结构，一种潜在的解决方案是使用具有冰重结晶抑制（IRI）活性的分子。本研究旨在确定高粱卡非林水解物的 IRI 活性受琥珀酰化和分散介质的影响。在磷酸盐缓冲盐水（PBS）和 10 毫摩尔氯化钠中，通过溅射试验分析了高粱卡菲林水解物的 IRI 活性。浓度为 2% 的高粱卡非林经菠萝蛋白酶水解 1 小时后，在 10 mM NaCl 溶液中的冰晶大小减少了 55%，而在 PBS 分散介质中则没有观察到这种现象。以 0.25:1 的摩尔比（琥珀酸酐：肽的胺基）进行琥珀酰化，得到的改性水解物在 PBS 中的 IRI 活性略高，但差异不显著。这些数据表明，高粱卡菲林水解物有可能用作防冻分子，以保持冷冻材料的质量。

引用次数: 0

Developing a Sustainable and Scalable Defatting Protocol for Nannochloropsis oceanica: Isolating High-Quality Protein and Lipid Fractions 开发可持续、可扩展的拟南芥脱脂方案：分离高质量蛋白质和脂质馏分

Q2 FOOD SCIENCE & TECHNOLOGY

ACS food science & technology

Pub Date : 2024-09-05 DOI: 10.1021/acsfoodscitech.4c00148

Sergei Belyakov, Michael Voigtmann, Khin Yin Win, Carolyn Lee, Daryl Lee, Maria N. Antipina, Rong Ying Megan Teo, Leng Wei Khoo, Yoganathan Kanagasundaram, Coleen Toledo Busran, Aaron Thong, Nurhidayah Basri, Choy Eng Nge, Skye R. Thomas-Hall

The current research focuses on developing and optimizing the defatting protocols that lead to sustainable and industrially scalable isolation of two main components ofNannochloropsis oceanicamicroalga, i.e., lipid content and defatted biomass comprising primarily of proteins and polysaccharides. We introduce a simplified extraction protocol that includes treating the microalga powder with ethyl alcohol heated slightly below boiling point (∼70 °C) for a short time (1 h). Multiple runs (EP1-EP10) were performed during the defatting process optimization, followed by extensive characterization of the obtained isolates. The comparison of the properties between the products of EP3-EP10 runs and the commercial defatted biomass sample shows that several isolates have characteristic properties that are equal to or exceed those of the commercial sample, which creates the opportunity for further development of the defatted biomass isolates ofNannochloropsis oceanicaas a reliable alternative protein source.

目前的研究重点是开发和优化脱脂方案，从而以可持续和可工业化的方式分离拟南芥海洋微藻的两种主要成分，即脂质含量和主要由蛋白质和多糖组成的脱脂生物质。我们介绍了一种简化的提取方案，包括用略低于沸点（∼70 °C）的乙醇短时间（1 小时）处理微藻粉末。在脱脂过程优化期间进行了多次运行（EP1-EP10），随后对获得的分离物进行了广泛的表征。通过比较 EP3-EP10 运行产物与商业脱脂生物质样品之间的特性，发现一些分离物的特性等于或超过商业样品，这为进一步开发海洋拟南芥脱脂生物质分离物作为可靠的替代蛋白质来源创造了机会。

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引用次数: 0

The Oral Microbiota–Brain Axis: A New Paradigm to Understand Flavor Perception and Food Preferences? 口腔微生物群-大脑轴：了解风味感知和食物偏好的新范式？

IF 2.6 Q2 FOOD SCIENCE & TECHNOLOGY

ACS food science & technology

Pub Date : 2024-09-04 DOI: 10.1021/acsfoodscitech.4c0059410.1021/acsfoodscitech.4c00594

Carolina Muñoz González*, and , Paula Calvo López-Dávalos,

引用次数: 0