ACS food science & technology最新文献

Breadfruit (BF) is a traditional staple crop in the tropics; however, changing diets from traditional to Western have increased the prevalence of obesity in the tropics. We aimed to identify new functional nutrients in BF flour and determine its metabolic effects in an animal experiment. BF flour contained 4 times more total dietary fiber and 2.5 times more polyphenols than wheat flour (WF). Sprague–Dawley rats were divided into a high-fat diet (Control), a high-fat diet with BF flour, and a high-fat diet with WF for 12 weeks. BF flour-fed rats suppressed the accumulation of white adipose tissue by promoting the excretion of fecal lipids and increasing short-chain fatty acids in the cecum and feces. Furthermore, the gut microbial composition in BF flour-fed rats had significantly decreased Firmicutes and increased Bacteroides. This suggests that consuming BF flour instead of WF may prevent obesity by improving host energy metabolism and changing the gut environment.

Five taro (Colocasia esculenta) flour varieties (Bun-Long, Mana ‘Ulu, Moi, Kaua‘i Lehua, and Tahitian) found in Hawaii were evaluated for their total dietary fiber (TDF), resistant starch (RS), and prebiotic activity score. An in vitro batch fecal fermentation system and 16S rDNA sequencing were used to assess the effects of taro flour varieties on human fecal microbial communities and short-chain fatty acid (SCFA) production. The results revealed that Bun-Long, Moi, and Tahitian had the highest TDF content (8.10, 7.23, and 7.47 g/100 g, respectively). Taro flour shifted the ratio of Firmicutes/Bacteroidetes in a favorable direction, promoting the growth of butyrate-producing genera, such as Megamonas and Blautia. Pearson’s correlation indicated associations between TDF and RS levels with butyric acid production and prebiotic activity scores, emphasizing taro’s potential to enhance gut microbial health. Pairwise beta-diversity highlighted distinctions among taro varieties in modulating gut microbiota and SCFAs, with Bun-Long exhibiting the greatest effects.

Lactic acid fermentation of vegetable foods and byproducts constitutes a featured technology for their preservation and valorization, promoting their functional and health benefits. This study explores the probiotic and technological properties of a lactic acid bacterium strain isolated from cow milk, selected for its ability to ferment the juice and byproducts of Opuntia ficus-indica fruits. This strain was identified by genotypic characterization as Leuconostoc mesenteroides S-L8. The evaluation of its gastrointestinal environment tolerance, cell surface properties, antimicrobial activity, and safety profile showed the probiotic potential of L. mesenteroides S-L8. This strain was able to grow in and acidify both cactus pear juice and peel extract, reaching cell counts near 8 log CFU/mL, pH values <4 (ΔpH = 2), and lactic acid contents between 6.5 and 7.2 mg/mL at 24 h of growth. The cactus pear juice and peel extract fermented with strain S-L8 preserves the phenolic compound content and showed improved antioxidant capacities (increment between 63 and 75% in ABTS radical scavenging activity) of unfermented products. The results obtained showed the potential of L. mesenteroides S-L8 for their use as a starter for the fermentation of O. ficus-indica fruit juice and byproducts, contributing to the sustainable exploitation of this fruit through the production of functional fermented products and valuables metabolites.

This research aimed to develop an edible coating based on xanthan gum incorporated with grape stalk extract (GSE) with varying concentrations (5–25%) and evaluate its potential to enhance the storability of white grapes under ambient conditions. The GSE demonstrated a high phenolic content (259.81 mg GAE/g) and flavonoids (16.52 mg QE/g) as well as excellent antioxidant activity (95.73%). The edible coating incorporated with a GSE content of 25% (XG-GSE-25) demonstrated excellent phenolic and antioxidant activity. The application of edible coating on white grapes retained the quality attributes during storage at ambient conditions such as reduced weight loss (24.97%) control with minimal changes in puncture strength (∼20%), titratable acidity (∼22%), total soluble solids (∼19%), ascorbic acid content (∼17%), membrane electrolytic leakage (∼36%), respiration rate (∼2.4 mg CO₂ kg^–1 h^–1), and color attributes as compared to control up to 16 days. Further, the developed coating with high GSE concentration was effective in retaining the phenols, flavonoids, and antioxidant activity of grapes compared to that of uncoated grapes.

Ensuring consistent quality across batches and developing a quality standard for sauce-aroma baijiu (SAB, a Chinese spirit with a complex aroma) is challenging, as conventional methods lack objectivity and efficiency. In this study, a rapid, objective approach combining soft ionization by a chemical reaction with transfer-quadrupole Orbitrap high-resolution mass spectrometry (SICRIT-Q Orbitrap HRMS) was developed for SAB quality grading. This optimized ultrasonic nebulization system with a 3D-printed structure enabled fingerprint data collection in 1 min. Based on multivariate analysis, 18 key compounds were identified for grade differentiation in baijiu. Furthermore, environmental assessments with Green Analytical Procedure Index (GAPI, low environmental impact), Analytical Greenness Calculator (AGREE, score 0.75), and Blue Applicability Grade Index (BAGI, score 75.0) confirmed the eco-friendliness. Compared with conventional gas chromatography–mass spectrometry (GC-MS), this method reduced solvent use by 50% and energy consumption by 30%. This SICRIT-HRMS method could be a greener, faster alternative for baijiu quality assessment.

This study investigated the effects of drying techniques (oven and vacuum drying) and temperatures (65–150 °C) on the drying behavior, extraction efficiency, and amygdalin content of apricot kernels. Higher drying temperatures significantly reduced the drying time and increased the mass loss. Vacuum drying achieved faster drying rates. Moisture diffusion improved at elevated temperatures with significant falling rate periods. The Midilli model was the best-fit drying kinetic model. Oven drying required a lower activation energy (5.97 kJ/mol) than vacuum drying (22.64 kJ/mol). The amygdalin content in the extracts ranged from 2.2 to 4.2%, with a higher level from vacuum drying at 120 °C. The antioxidant, especially radical scavenging and anti-inflammatory, activities of the kernel extracts strongly correlated with the amygdalin content. Extracts from oven drying at 100 °C and vacuum drying at 120 °C demonstrated the highest bioactivities. Overall, vacuum drying was more effective in maintaining the amygdalin content and enhancing the bioactive properties of apricot kernel extracts.

This study evaluated the effect of active films based on chestnut shell (CS) on the shelf life of strawberries (Fragaria × ananassa Duch. cv. Camarosa). Active films were developed using polylactic acid (PLA) combined with CS powder and alginate combined with CS extract and compared with a commercial plastic film. After 14 days of refrigerated storage, no significant differences were found between strawberries stored in active and commercial films in terms of physicochemical properties, including weight loss, total phenolic compounds, antioxidant capacity (DPPH), and vitamin C content. These findings indicate that strawberries stored in active films effectively maintained their physicochemical and sensory quality. Sensory evaluation results also demonstrated good consumer acceptability for strawberries stored in active films, comparable to those stored in commercial plastic film. In conclusion, the results support the potential of active films based on chestnut shell as a viable alternative to conventional plastic packaging for strawberry preservation.

This study investigated the effect of cactus pear molasses (CPM) as a thickener, antimicrobial, and antioxidant agent on the properties of functional stirred yogurt. Yogurt samples were fortified with 5, 10, and 15% CPM (CPM5, CPM10, and CPM15 samples, respectively). Physicochemical, antioxidant, microbiological, viscosity, water holding capacity (WHC), color, microstructure, and sensory properties of yogurt samples were analyzed during storage (14 days/4 °C). CPM improved the antioxidant activity, viscosity, and WHC of yogurt samples, and the highest values were obtained with CPM15 samples (P < 0.05). CPM-yogurt samples showed increased values of color parameters a* and b*, and decreased values of L* compared to control (P < 0.05). Sensory evaluation revealed that color scores were decreased with increasing CPM amount (P < 0.05), while taste, texture, odor, and overall acceptability scores were not affected (P > 0.05) compared to the control. This study recommends the use of 10 and 15% CPM in the preparation of functional yogurt.

MagMet is a program capable of automatically processing and profiling one-dimensional (1D) ¹H NMR spectra of complex mixtures of small molecules. We have previously adapted MagMet for the automated analysis of human biofluids, including filtered serum and fecal extracts as well as beverages such as wine and beer. In this study, we have developed a new version of MagMet (MagMet-M) capable of profiling the 1D ¹H NMR spectra of commercial cow’s milk acquired at 700 MHz. This version of MagMet contains a library of 81 abundant, small molecule metabolites commonly detected in commercial cow’s milk samples. MagMet-M was optimized to accurately identify and quantify these metabolites in four types of commercial cow’s milk with varying milk fat content. The performance of the automated profiling by MagMet-M was evaluated by comparison to manual profiling using the commercial software Chenomx (version 8.3). Good agreement was observed between the two programs, with overall median and mean absolute percent error of 5 and 9%, respectively. Furthermore, automated analysis by MagMet-M is more than ten times faster than manual analysis, making MagMet-M suitable for high throughput applications. MagMet is available at https://www.magmet.ca.

This research characterized the nonvolatile and volatile flavor compounds of five representative honey peach cultivars (Chiyue, Hujingmilu, Baili, Liangfang, and Yulu) from Fenghua City using HPLC and GC-IMS, coupled with multivariate analysis. Total soluble solids (TSS), titratable acid (TA), TSS/TA ratio, pH, and total phenolic content varied significantly among cultivars. Liangfang had the highest sugar levels, contributing to its elevated sweetness. A total of 33 volatiles were identified, with ethyl acetate, hex-2-enal, and hexanal dominating. The cultivars were grouped into three clusters based on their volatile profiles. Thirteen key aroma compounds (relative odor activity value >1) were identified. Chiyue and Hujingmilu had high levels of limonene and isobutyl acetate, while Baili exhibited green notes from hex-2-enal and 2-methylbutanal. Yulu showed the highest levels of (E)-2-hexenyl acetate, ethyl hexanoate, ethyl 2-methylbutyrate, hexanal, and linalool with fruity, green, and floral aromas. This research provides insights for peach flavor analysis and breeding.