Applied Food Research最新文献_第6页

Antioxidant and renal protective effects of house cricket (Acheta domesticus) powder in a streptozotocin-induced diabetic nephropathy model 家蟋蟀粉在链脲佐菌素诱导的糖尿病肾病模型中的抗氧化和肾保护作用

Applied Food Research

Pub Date : 2025-12-24 DOI: 10.1016/j.afres.2025.101598

Yasuki Matano, Hiroki Kubota, Kiyo Sakagami, Nobuo Nagai, Atsushi Ogura

Background & aims

House cricket powder (HCP) is an emerging functional food ingredient rich in bioactive metabolites. We evaluated its antioxidant capacity and ability to ameliorate renal dysfunction in streptozotocin‐induced diabetic nephropathy.

Methods

Specific-pathogen-free male ICR and C57BL/6 J mice (6–8 weeks, 25–30 g) were randomised (block size = 4) and treated by oral gavage with HCP (300, 1000, 3000 mg kg⁻¹) or vehicle for 14 (or 60) days. A positive control group received astaxanthin (10 mg kg⁻¹). Total antioxidant capacity (TAC), superoxide dismutase (SOD) activity, and gene expression of Nrf2, HO-1, SOD2, CAT, and NF-κB were quantified in liver and kidney by colorimetric assays, RT-qPCR, and Western blotting. Renal function was assessed by plasma blood urea nitrogen (BUN), creatinine (CRE), and histopathology. All procedures were approved by the Institutional Animal Care and Use Committee of Nagahama Institute of Bio-Science and Technology (approval #099).

Results

HCP produced a dose-dependent increase in renal TAC (+40 % at 1000 mg kg⁻¹; P < 0.01) and SOD (+20 % at 1000 mg kg⁻¹; P < 0.05). HCP (3000 mg kg⁻¹, 60 d) down-regulated diabetic elevations in BUN (–28 %) and CRE (–24 %), and reduced the proportion of degenerated glomeruli from 46 % to 19 % (P < 0.01). Molecular analysis revealed significant up-regulation of Nrf2 (1.8-fold) and HO-1 (2.1-fold) transcripts, with concomitant suppression of NF-κBprotein.

Conclusions

HCP activates the Nrf2 antioxidant pathway and preserves renal structure and function under diabetic oxidative stress. These findings support HCP as a sustainable dietary intervention for the prevention of diabetic nephropathy.

背景目的蟋蟀粉（HCP）是一种富含生物活性代谢物的新兴功能性食品原料。我们评估了其抗氧化能力和改善链脲佐菌素诱导的糖尿病肾病肾功能障碍的能力。方法选择无特异性病原体的雄性ICR和C57BL/ 6j小鼠（6 - 8周，25-30 g），随机分组（4组），分别灌胃HCP（300、1000、3000 mg kg -毒血症）或载药14（或60）d。阳性对照组给予虾青素（10 mg kg⁻¹）。采用比色法、RT-qPCR和Western blotting检测肝脏和肾脏的总抗氧化能力（TAC）、超氧化物歧化酶（SOD）活性以及Nrf2、HO-1、SOD2、CAT和NF-κB的基因表达。采用血浆尿素氮（BUN）、肌酐（CRE）和组织病理学指标评估肾功能。所有程序均经长滨生物科学技术研究所动物护理和使用委员会批准（批准号099）。结果shcp使肾TAC （1000 mg kg毒血症+ 40%）和SOD （1000 mg kg毒血症+ 20%）呈剂量依赖性增加。HCP （3000 mg kg, 60 d）可以降低糖尿病患者BUN（- 28%）和CRE（- 24%）的升高，并将肾小球变性的比例从46%降低到19% （P < 0.01）。分子分析显示Nrf2（1.8倍）和HO-1（2.1倍）转录本显著上调，同时NF-κ b蛋白抑制。结论shcp激活Nrf2抗氧化途径，保护糖尿病氧化应激下肾脏结构和功能。这些发现支持HCP作为预防糖尿病肾病的可持续饮食干预。

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引用次数: 0

Prediction of fat-free lean percentage in pigs from four genetic lines using in vivo real-time ultrasonography applying different statistical approaches 利用体内实时超声技术应用不同的统计方法预测四种遗传系猪的无脂瘦肉率

Applied Food Research

Pub Date : 2025-12-23 DOI: 10.1016/j.afres.2025.101624

Ana Cristina Herrera Ríos , Luis G. González-Herrera , Olga L. Herrán-Ramírez , Pablo Aguirre , Oliver R. Rojas , Jose D. Escobar , Oscar D. Múnera-Bedoya

Fat-free lean percentage (FFL%) in pigs represents an important market and economic quality indicator for producers, calculated by taking several measurements throughout a pig's life, entailing high economic and management costs for modeling using predictive approaches. However, existing approaches are either outdated or not adapted to the specific production conditions in Colombia. Accordingly, the aim of this study is to estimate the FFL% in pigs from four genetic lines through a prediction equation using in vivo real-time ultrasonography and applying different statistical approaches. A total of 412 pigs were evaluated between July 2024 and January 2025 under typical management conditions in Antioquia, Colombia. All animals were monitored biweekly from nine weeks of age until slaughter. Body weights and in vivo ultrasound measurements of fat thickness and muscle depth were registered at the 10th and last ribs using a linear transducer following standardized longitudinal scanning protocols. Stepwise multiple linear, multivariate, and PCA-based multivariate regressions, generalized additive models (GAM), Legendre polynomials, and Cisneros' traditional equation were applied to predict FFL%. Models were evaluated using the coefficient of determination (R²), root mean square error (RMSE), and Akaike and Bayesian information criteria. Correlations between predicted and observed values and the coefficient of variation for predicted values were used to assess predictive performance. GAM showed the best predictive performance, indicating moderate accuracy and stability. The proposed equation (model) integrated key biometric and carcass indicators, allowing a reliable FFL% estimation in live pigs. Among the evaluated models, the generalized additive model (GAM) showed the best predictive performance for fat-free lean percentage, achieving a moderate coefficient of determination (R² = 0.59), the lowest RMSE (2.64), and the best AIC. The GAM also exhibited the strongest agreement with slaughterhouse data (r = 0.82) and the lowest coefficient of variation (6.25 %), indicating superior stability and robustness. In contrast, the traditional Cisneros equation showed poor agreement with current carcass data, high dispersion, and a negative correlation, highlighting its inadequacy for modern genetic lines. Resampling validation confirmed the robustness of the GAM, with nearly identical RMSE values between the full dataset and jackknife analysis, supporting its applicability for in vivo lean estimation under Colombian production conditions. Further validation across diverse genotypes and production systems is recommended to ensure broader applicability.

猪的无脂瘦肉率（FFL%）是生产者重要的市场和经济质量指标，通过在猪的整个生命周期中进行多次测量来计算，使用预测方法进行建模需要很高的经济和管理成本。但是，现有的办法要么过时，要么不适应哥伦比亚的具体生产条件。因此，本研究的目的是利用体内实时超声检查和应用不同的统计方法，通过预测方程来估计来自四个遗传系的猪的FFL%。在2024年7月至2025年1月期间，在哥伦比亚安蒂奥基亚的典型管理条件下，共对412头猪进行了评估。所有动物从9周龄起至屠宰前每两周监测一次。体重和体内超声测量脂肪厚度和肌肉深度在第10和最后一根肋骨使用线性换能器按照标准化纵向扫描协议进行记录。采用逐步多元线性回归、多元回归和基于pca的多元回归、广义加性模型（GAM）、Legendre多项式和Cisneros传统方程来预测FFL%。采用决定系数（R²）、均方根误差（RMSE）、赤池和贝叶斯信息准则对模型进行评价。预测值和实测值之间的相关性以及预测值的变异系数被用来评估预测性能。GAM的预测效果最好，具有中等的准确性和稳定性。所提出的方程（模型）综合了关键的生物特征和胴体指标，可以可靠地估计生猪的FFL%。其中，广义加性模型（GAM）对无脂瘦肉率的预测效果最好，决定系数适中（R²= 0.59），RMSE最低（2.64），AIC最佳。GAM与屠宰场数据的一致性最强（r = 0.82），变异系数最低（6.25%），具有较好的稳定性和稳健性。相比之下，传统的Cisneros方程与目前的胴体数据的一致性较差，分散性高，负相关，突出了其对现代遗传系的不足。重新采样验证证实了GAM的稳健性，在完整数据集和折刀分析之间具有几乎相同的RMSE值，支持其在哥伦比亚生产条件下的体内精益估计的适用性。建议对不同基因型和生产系统进行进一步验证，以确保更广泛的适用性。

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引用次数: 0

Enhancing food safety via an eco-friendly approach: Utilizing Lactobacillus plantarum Postbiotics in polycaprolactone nanofibers for the targeted removal of heavy metal contaminants from water 通过生态友好的方法提高食品安全：利用聚己内酯纳米纤维中的植物乳杆菌后生菌靶向去除水中重金属污染物

Applied Food Research

Pub Date : 2025-12-23 DOI: 10.1016/j.afres.2025.101626

Neda Zare Khajevand Komachali , Mir-Hassan Moosavy , Fardin Abdi , Hamed Hamishehkar , Ghazal Namazzadeh , Soghra Ramezani

The application of electrospun nanofibers (NFs) has emerged as a promising approach for addressing heavy metal contamination in water. Nanofibers were fabricated using an optimized polycaprolactone (PCL) polymer solution (15% w/v) and incorporated with various concentrations of postbiotics (2.5, 5 and 10%), including cell wall components and cell-free supernatants. The morphological features, surface wettability, and biological compatibility of the nanofibers were evaluated through high-resolution electron microscopy and Fourier Transform infrared (FTIR) spectroscopy. Subsequently, the capacity of these nanofibers to adsorb lead (Pb2+), cadmium (Cd2+), and mercury (Hg2+) ions from aqueous samples was quantified using inductively coupled plasma-optical emission spectroscopy (ICP-OES). FTIR results confirmed the presence of amide, carboxyl, and hydroxyl functional groups of postbiotics and showed that the loading of postbiotics into polycaprolactone nanofibers was successful. Thermal Gravimetric Analysis (TGA) showed that the presence of postbiotics increased the thermal stability of the composite nanofibers. The average diameters determined for PCL, PCL/2.5% Postbiotics, PCL/5% Postbiotics, PCL/10% Postbiotics, PCL/Cell wall, and PCL/Cell wall+Cell free supernatants (CSF) NFs were 276, 402, 413, 437, 533 and 582 nm, respectively. In addition, the contact angles measured for PCL, PCL/2.5% Postbiotics, PCL/5% Postbiotics, PCL/10% Postbiotics, PCL/Cell wall, and PCL/Cell wall+CSF NFs were 88°, 77°, 74°, 68°, 72° and 63°, respectively. Under optimal experimental parameters, including pH 6, temperature 20 °C, heavy metal concentration 100 mg/L and contact time ranging from 30 to 60 min, the removal efficiency ranged from 48 to 94%. Adsorption isotherm analysis revealed that the heavy metal uptake by PCL/cell wall+CFS nanofibers followed the Langmuir model, and kinetic studies aligned with a pseudo-second-order mechanism. Furthermore, PCL/cell wall+ CFS nanofibers sustained an uptake efficiency exceeding 75% over four consecutive cycles. Considering their excellent adsorption properties and reusability, these nanofibers show great potential as efficient adsorbents for use in drinking water treatment systems.

电纺丝纳米纤维（NFs）的应用已成为解决水中重金属污染的一种很有前途的方法。采用优化的聚己内酯（PCL）聚合物溶液（15% w/v）制备纳米纤维，并加入不同浓度的后生物制剂（2.5%，5%和10%），包括细胞壁成分和无细胞上清液。通过高分辨率电子显微镜和傅里叶变换红外光谱（FTIR）对纳米纤维的形态特征、表面润湿性和生物相容性进行了评价。随后，利用电感耦合等离子体发射光谱（ICP-OES）对这些纳米纤维吸附水中样品中的铅（Pb2+）、镉（Cd2+）和汞（Hg2+）离子的能力进行了量化。FTIR结果证实了后生物制剂的酰胺、羧基和羟基官能团的存在，并表明后生物制剂成功装载到聚己内酯纳米纤维中。热重分析（TGA）表明，后生物制剂的存在提高了复合纳米纤维的热稳定性。PCL、PCL/2.5% Postbiotics、PCL/5% Postbiotics、PCL/10% Postbiotics、PCL/细胞壁和PCL/细胞壁+细胞游离上清液（CSF）的平均直径分别为276、402、413、437、533和582 nm。PCL、PCL/2.5% Postbiotics、PCL/5% Postbiotics、PCL/10% Postbiotics、PCL/细胞壁和PCL/细胞壁+CSF NFs的接触角分别为88°、77°、74°、68°、72°和63°。在pH为6、温度为20℃、重金属浓度为100 mg/L、接触时间为30 ~ 60 min的最佳实验参数下，去除率为48% ~ 94%。吸附等温线分析表明，PCL/细胞壁+CFS纳米纤维对重金属的吸附符合Langmuir模型，动力学研究符合准二级机制。此外，PCL/细胞壁+ CFS纳米纤维在连续四个周期内的吸收效率超过75%。考虑到其优异的吸附性能和可重复使用性，这些纳米纤维作为高效吸附剂在饮用水处理系统中具有很大的潜力。

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引用次数: 0

Effect of pearl millet and cowpea pre-treatments on rheology, digestible starch, and molar mass distribution of soluble starch fragments in composite porridge 珍珠粟和豇豆预处理对复合粥流变学、可消化淀粉和可溶性淀粉碎片摩尔质量分布的影响

Applied Food Research

Pub Date : 2025-12-22 DOI: 10.1016/j.afres.2025.101625

Sunera Zulficar Nurmomade , Janicka Nilsson , Irene De Carvalho , Maria Eduardo , Santanu Basu , Roger Andersson

This study investigated the rheological behaviour, digestible starch fractions, and molar mass distribution of solubilised starch fragments in composite porridges made from soaked, germinated, and fermented pearl millet and cowpea. All formulations exhibited shear-thinning behaviour at the consumption temperature of 40 °C and demonstrated viscoelastic characteristics, balancing between solid-like (elastic) and liquid-like (viscous) properties. Composite porridges containing germinated pearl millet exhibited the lowest apparent and final viscosities, as measured by both rheometer and Rapid Visco Analyser. All composite porridges were classified as rapidly digestible starch (RDS), with 60–62 % of DM hydrolysed within the first 20 min, and minimal change observed throughout the 240 min digestion period. RDS is a desirable attribute in composite porridges, as it provides a readily available source of dietary energy to support growth and promote weight gain. Formulations containing fermented pearl millet and fermented cowpea, either together or in combination with germinated pearl millet or cowpea (FMFP, FGMFP, and FMFGP), showed higher intrinsic viscosity and greater concentrations of degraded solubilised starch fragments than those made with soaked cowpea (FMSP, FGMSP and FMSGP). These molecular characteristics are consistent with the lower viscosities and the RDS observed across samples. The findings demonstrate that simple, low-cost pre-treatments influence the molecular characteristics of solubilised starch fraction and, consequently, the functional properties of composite porridges. These modifications may contribute to the development of nutrient-dense, culturally acceptable porridge for feeding undernourished children in Mozambique and other low-income counstries facing similar challenges.

本研究考察了珍珠粟和豇豆经浸泡、发芽和发酵后制成的复合粥的流变行为、可消化淀粉组分和可溶性淀粉碎片的摩尔质量分布。在消耗温度为40°C时，所有配方都表现出剪切减薄行为，并表现出粘弹性特性，在类固体（弹性）和类液体（粘性）特性之间取得平衡。通过流变仪和快速粘度分析仪测量，含有发芽珍珠粟的复合粥表现出最低的表观粘度和最终粘度。所有复合粥都被归类为快速消化淀粉（RDS），在前20分钟内水解了60 - 62%的DM，在整个240分钟的消化期间观察到的变化最小。RDS是复合粥的理想属性，因为它提供了一种现成的膳食能量来源，以支持生长和促进体重增加。含有发酵珍珠粟和发酵豇豆的配方，无论是与发芽珍珠粟或豇豆（FMFP、FGMFP和FMFGP）一起使用还是与发芽珍珠粟或豇豆（FMFP、FGMSP和FMSGP）结合使用，都比用浸泡豇豆（FMSP、FGMSP和FMSGP）制成的配方具有更高的特性粘度和更高的降解可溶性淀粉碎片浓度。这些分子特征与在样品中观察到的较低粘度和RDS一致。研究结果表明，简单、低成本的预处理影响了可溶性淀粉部分的分子特性，从而影响了复合粥的功能特性。这些改进可能有助于开发营养丰富、文化上可接受的粥，以喂养莫桑比克和其他面临类似挑战的低收入国家的营养不良儿童。

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引用次数: 0

Effects of different concentration methods on physicochemical properties, structure, antioxidant activity and volatile organic compounds of apple juice 不同浓缩方法对苹果汁理化性质、结构、抗氧化活性及挥发性有机物的影响

Applied Food Research

Pub Date : 2025-12-22 DOI: 10.1016/j.afres.2025.101623

Tianyu Kong , Yanrui Ma , Enjuan Shi, Yixi Wang, Xueyao Lu, Xiaoxi Zhang, Gen Li, Yan Zhao, Yinfei Ma, Le Chu

Apple juice (AJ), as a kind of nutritional and functional beverage, often needs to be concentrated in processing, but the traditional concentration method is easy to damage its quality. This study systematically evaluated the effects of thermal concentration, membrane concentration and VTA-molecular distillation concentration on the quality of AJ for the first time. The results showed that VTA-molecular distillation was superior to other concentration methods in maintaining physical and chemical indexes, nutrient content, microstructure, antioxidant activity and volatile organic compounds (VOCs). Physical and chemical analysis showed that the color of VTA-molecular distillation AJ (VCAJ) was the closest to AJ, and its clarity was the highest (90.8 %), and its browning index was the lowest (0.77). Nutritional analysis showed that compared with other concentrated forms, VCAJ retained higher levels of vitamin C (86.3 %) and soluble protein (86.4 %), indicating that it had better preservation effect on heat sensitive nutrients. In addition, the particle size (46 µm) and Pdi level (0.41) of VCAJ were smaller, and the uniformity was improved. Correlation analysis showed that the high content of nutrients and uniform microstructure in VCAJ were closely related to the maintenance of antioxidant activity. In addition, GC-IMS analysis showed that 36 of the 47 volatile organic compounds in AJ were retained in VCAJ, which was helpful to maintain the flavor characteristics of fruit aroma, nut aroma and fresh aroma. This study fully confirmed that VTA-molecular distillation is a green and efficient concentration method that can maintain the sensory, nutritional quality and functionality of AJ.

苹果汁作为一种营养功能性饮料，在加工过程中经常需要进行浓缩处理，但传统的浓缩方法容易损害其品质。本研究首次系统评价了热浓度、膜浓度和vta -分子蒸馏浓度对AJ质量的影响。结果表明，vta -分子精馏在保持玉米理化指标、营养成分、微观结构、抗氧化活性和挥发性有机物（VOCs）等方面优于其他浓缩方法。理化分析表明，vta -分子蒸馏AJ （VCAJ）的颜色与AJ最接近，其清晰度最高（90.8%），褐变指数最低（0.77）。营养分析表明，与其他浓缩形式相比，VCAJ保留了较高水平的维生素C（86.3%）和可溶性蛋白质（86.4%），表明其对热敏性营养物质具有更好的保存效果。此外，VCAJ的粒径（46µm）和Pdi水平（0.41）更小，均匀性得到改善。相关分析表明，VCAJ中营养成分含量高、结构均匀与抗氧化活性的维持密切相关。此外，GC-IMS分析结果表明，在AJ中的47种挥发性有机物中，有36种残留在VCAJ中，有利于保持水果香气、坚果香气和鲜香气的风味特征。本研究充分证实了vta -分子蒸馏是一种绿色高效的浓缩方法，可以保持AJ的感官、营养品质和功能性。

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引用次数: 0

Advanced encapsulation technologies for functional foods: Enhancing stability, bioavailability, and controlled release of nutraceuticals and bioactives 功能食品的先进封装技术：提高营养品和生物活性物质的稳定性、生物利用度和控释

Applied Food Research

Pub Date : 2025-12-22 DOI: 10.1016/j.afres.2025.101622

Oluwatobi Victoria Obayomi , Great Iruoghene Edo , Adewumi Oluwasogo Dada , Mina Dokouhaki

Encapsulation technology has become a powerful tool in addressing key limitations of incorporating bioactives and nutraceuticals into functional foods. This review explores current advancements in encapsulation materials and methods that improve stability, bioavailability, and targeted delivery of health-promoting compounds. Both natural and synthetic encapsulants from traditional spray-dried systems to modern nano-encapsulation approaches are examined for their protective and release capabilities. Emphasis is placed on controlled, stimuli-responsive systems that ensure release at specific sites in the gastrointestinal tract. Applications across food categories such as dairy, beverages, snacks, and confectionery are discussed, demonstrating how encapsulation enhances product quality and consumer appeal. Key issues including safety, regulatory compliance, nanomaterial concerns, and public perception are also addressed. Overall, this work provides valuable insights for researchers and industry players developing functional foods with improved health benefits and commercial viability.

封装技术已经成为解决将生物活性和营养药品纳入功能性食品的关键限制的有力工具。本文综述了目前包封材料和方法的进展，以提高健康促进化合物的稳定性、生物利用度和靶向递送。从传统的喷雾干燥系统到现代纳米封装方法，天然和合成封装剂都被检查了它们的保护和释放能力。重点放在控制，刺激反应系统，确保释放在胃肠道的特定部位。讨论了跨食品类别的应用，如乳制品，饮料，零食和糖果，展示了封装如何提高产品质量和消费者吸引力。关键问题包括安全性、法规遵从性、纳米材料问题和公众看法也得到了解决。总的来说，这项工作为研究人员和行业参与者开发具有更好的健康益处和商业可行性的功能食品提供了有价值的见解。

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引用次数: 0

Bioactive peptides from Sacha Inchi (Plukenetia volubilis) cake: extraction techniques and their antioxidant, antihypertensive, hypoglycemic, and iron-chelating potential through in vitro and in silico analysis 核桃饼生物活性肽的提取技术及其抗氧化、降压、降血糖和铁螯合电位的体外和硅分析

Applied Food Research

Pub Date : 2025-12-21 DOI: 10.1016/j.afres.2025.101612

Rosana Chirinos , Andrés Figueroa-Merma , Thomás Valente de Oliveira , Fanny Guzmán , Ana Aguilar-Galvez , Sebastien Carpentier , Romina Pedreschi , David Campos

This study evaluated the multifunctional properties of hydrolysates from Sacha Inchi (SI) protein extracted through conventional (SICPH) and ultrasound-assisted extraction (SIUSPH). Additionally, peptides were identified via LC-MS/MS following ultrafiltration and size exclusion chromatography (SEC), with the study concluding in peptide synthesis. The functional properties of the hydrolysates and peptides were assessed using both in vitro and in silico techniques. SICPH and SIUSPH exhibited antioxidant properties, iron (Fe⁺²) chelation, antihypertensive and hypoglycemic activities. From the ultrafiltered hydrolysates and passed through SEC, a total of 8 novel SI peptides (CPNF, FLY, LMW, PCW, WPL, WMPY, DPGGW, and NWPF) were identified, with structural differences depending on the extraction method employed. The synthesized peptides exhibited distinct bioactive properties: PCW showed notable antihypertensive activity (ACE inhibitory concentration, IC₅₀ = 16 µg/mL); NWPF displayed hypoglycemic potential (DPP-IV inhibitory concentration, IC₅₀ = 0.64 mg/mL); CPNF demonstrated iron-chelating capacity (0.209 µg Fe²⁺/mg); and FLY exhibited strong antioxidant activity, with ORAC and ABTS values of 5.14 and 7.45 µmol TE/mg, respectively. In silico molecular docking studies confirmed the inhibition of ACE and DPP IV enzymes, and ADMET analysis indicated that most peptides had favorable pharmacokinetic properties with no signs of toxicity. Thus, SI protein cake represents a valuable source for producing multifunctional protein hydrolysates and biopeptides.

本研究对传统提取法（SICPH）和超声辅助提取法（SIUSPH）提取的印度树（Sacha Inchi， SI）蛋白水解产物的多功能特性进行了评价。此外，通过超滤和隔离层析（SEC）的LC-MS/MS鉴定了多肽，研究结论是多肽的合成。水解产物和多肽的功能特性使用体外和硅技术进行了评估。SICPH和SIUSPH具有抗氧化、铁（Fe+2）螯合、降压和降血糖活性。从超滤后的水解产物中，通过SEC，共鉴定出8种新的SI肽（CPNF， FLY， LMW， PCW， WPL， WMPY， DPGGW和NWPF），其结构因提取方法的不同而不同。合成的肽具有独特的生物活性：PCW具有显著的抗高血压活性（ACE抑制浓度，IC₅₀= 16µg/mL）；NWPF显示出降糖潜能（DPP-IV抑制浓度，IC₅₀= 0.64 mg/mL）；CPNF具有铁螯合能力（0.209µg Fe²+ /mg）；和FLY表现出较强的抗氧化活性，ORAC和ABTS值分别为5.14和7.45µmol TE/mg。在硅分子对接研究证实了ACE和DPP IV酶的抑制作用，ADMET分析表明大多数肽具有良好的药代动力学性质，无毒性迹象。因此，SI蛋白饼代表了生产多功能蛋白水解物和生物肽的宝贵来源。

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引用次数: 0

Multi-modal intervention strategies to reduce Salmonella in tahini: Chemical, thermal, and biofilm control approaches 减少芝麻酱沙门氏菌的多模式干预策略：化学、热和生物膜控制方法

Applied Food Research

Pub Date : 2025-12-20 DOI: 10.1016/j.afres.2025.101609

Halla Daoud, André El Khoury, Bassilio Khoury, Pamela Hindieh, Joseph Yaghi

Tahini, a low water activity (

a_{w}

) and high-fat (LW-HF) food matrix of considerable global gastronomic and nutritional significance, faces recurrent Salmonella occurrences that underscore a significant public health imperative. Despite its intrinsic matrix properties often perceived as inherently inhibitory to microbial proliferation, these incidences necessitate rigorous investigation into advanced pathogen control. This study systematically investigates multi-modal Salmonella intervention strategies spanning the entire tahini production continuum. Its objectives encompassed the quantitative assessment of the antimicrobial efficacy of diverse chemical agents for sesame seed decontamination and the characterization of Salmonella log reduction during industrial roasting under defined temperature-

a_{w}

conditions. Furthermore, the study determined the thermal inactivation kinetics of Salmonella in tahini paste across a specified temperature range and evaluated the efficacy of hydrogen peroxide for the prevention and eradication of biofilms on stainless steel and traditional stone surfaces. Our findings indicate all tested chemical treatments induced Salmonella reduction on sesame seeds in a dose- and time-dependent manner. The multi-stage roasting protocol consistently yielded significant pathogen reduction, with complete inactivation achieved concomitant with critical

a_{w}

reduction. Within the tahini matrix, Salmonella demonstrated pronounced thermal tolerance, thereby necessitating extended high-temperature exposure for significant inactivation. Furthermore, hydrogen peroxide showed notable antimicrobial activity against mature Salmonella and co-culture biofilms. This research provides crucial empirical data for establishing validated food safety protocols, especially for low water activity, high-fat foods. These advancements are pivotal for enhancing microbiological safety, mitigating public health risks, and bolstering the market integrity of such global commodities.

芝麻酱是一种低水活度（aw）和高脂肪（LW-HF）的食物基质，在全球具有重要的美食和营养意义，但它面临着沙门氏菌的反复出现，这凸显了重大的公共卫生紧迫性。尽管其固有的基质特性通常被认为是对微生物增殖的固有抑制，但这些发生率需要对先进的病原体控制进行严格的研究。本研究系统地研究了跨越整个芝麻酱生产连续体的多模态沙门氏菌干预策略。其目标包括定量评估不同化学剂对芝麻去污的抗菌效果，以及在规定的温度条件下工业焙烧过程中沙门氏菌减少的特性。此外，该研究确定了芝麻酱中沙门氏菌在特定温度范围内的热失活动力学，并评估了过氧化氢对不锈钢和传统石材表面生物膜的预防和根除效果。我们的研究结果表明，所有化学处理都能诱导沙门氏菌在芝麻上的减少，并具有剂量和时间依赖性。多阶段焙烧方案始终产生显著的病原体减少，完全失活实现了关键的aw减少。在芝麻酱基质中，沙门氏菌表现出明显的耐热性，因此需要延长高温暴露以显着失活。此外，过氧化氢对成熟沙门氏菌和共培养生物膜具有显著的抑菌活性。这项研究为建立有效的食品安全协议提供了重要的经验数据，特别是对于低水活性、高脂肪的食品。这些进展对于加强微生物安全、减轻公共卫生风险和加强此类全球商品的市场完整性至关重要。

{"title":"Multi-modal intervention strategies to reduce Salmonella in tahini: Chemical, thermal, and biofilm control approaches","authors":"Halla Daoud, André El Khoury, Bassilio Khoury, Pamela Hindieh, Joseph Yaghi","doi":"10.1016/j.afres.2025.101609","DOIUrl":"10.1016/j.afres.2025.101609","url":null,"abstract":"<div><div>Tahini, a low water activity (<span><math><msub><mi>a</mi><mi>w</mi></msub></math></span>) and high-fat (LW-HF) food matrix of considerable global gastronomic and nutritional significance, faces recurrent <em>Salmonella</em> occurrences that underscore a significant public health imperative. Despite its intrinsic matrix properties often perceived as inherently inhibitory to microbial proliferation, these incidences necessitate rigorous investigation into advanced pathogen control. This study systematically investigates multi-modal <em>Salmonella</em> intervention strategies spanning the entire tahini production continuum. Its objectives encompassed the quantitative assessment of the antimicrobial efficacy of diverse chemical agents for sesame seed decontamination and the characterization of <em>Salmonella</em> log reduction during industrial roasting under defined temperature-<span><math><mrow><msub><mi>a</mi><mi>w</mi></msub><mspace></mspace></mrow></math></span>conditions. Furthermore, the study determined the thermal inactivation kinetics of <em>Salmonella</em> in tahini paste across a specified temperature range and evaluated the efficacy of hydrogen peroxide for the prevention and eradication of biofilms on stainless steel and traditional stone surfaces. Our findings indicate all tested chemical treatments induced <em>Salmonella</em> reduction on sesame seeds in a dose- and time-dependent manner. The multi-stage roasting protocol consistently yielded significant pathogen reduction, with complete inactivation achieved concomitant with critical <span><math><msub><mi>a</mi><mi>w</mi></msub></math></span> reduction. Within the tahini matrix, <em>Salmonella</em> demonstrated pronounced thermal tolerance, thereby necessitating extended high-temperature exposure for significant inactivation. Furthermore, hydrogen peroxide showed notable antimicrobial activity against mature <em>Salmonella</em> and co-culture biofilms. This research provides crucial empirical data for establishing validated food safety protocols, especially for low water activity, high-fat foods. These advancements are pivotal for enhancing microbiological safety, mitigating public health risks, and bolstering the market integrity of such global commodities.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101609"},"PeriodicalIF":0.0,"publicationDate":"2025-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921745","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Improving the sensory properties of unfermented cocoa press cake via hydration, yeast, and bromelain treatments 通过水合作用、酵母和菠萝蛋白酶处理改善未发酵可可压榨饼的感官特性

Applied Food Research

Pub Date : 2025-12-19 DOI: 10.1016/j.afres.2025.101606

Ariza Budi Tunjung Sari , Susanne Gola , Isabell Rothkopf , Ute Schweiggert-Weisz , Andreas Schieber

Fermentation is essential for developing the characteristic flavor of high-quality cocoa powder. However, in Indonesia, cocoa beans are commonly processed without fermentation and primarily used for cocoa butter extraction. Reutilizing these beans for cocoa powder could increase their economic value, yet the resulting press cake lacks desirable sensory qualities. This study explored post-processing strategies—hydration, yeast, and bromelain treatments—to enhance the flavor of unfermented cocoa press cake. The untreated press cake showed low levels of flavor precursors and a strong bitter–astringent profile with minimal chocolate or caramel notes. Hydration treatment effectively reduced phenolic content and astringency but had little impact on aroma. Yeast treatment increased reducing sugars and introduced sweet, fruity, and floral notes, yet failed to produce cocoa-specific aromas. In contrast, bromelain treatment significantly increased amino acid concentrations and led to the development of distinct chocolate and caramel notes. Although the combinatory treatment increased both types of precursors, it also caused off-flavors such as sour and cheesy notes. Principal component analysis confirmed that the bromelain-treated sample most closely resembled the fermented cocoa press cake in its sensory profile. These findings suggest that bromelain treatment is a promising strategy for enhancing the sensory quality of unfermented cocoa press cake through targeted enrichment of aroma precursors.

发酵是形成优质可可粉特有风味的关键。然而，在印度尼西亚，可可豆通常不经发酵加工，主要用于提取可可脂。重新利用这些咖啡豆制成可可粉可以增加它们的经济价值，但最终得到的压榨蛋糕缺乏理想的感官品质。本研究探索了后处理策略——水合作用、酵母和菠萝蛋白酶处理——以增强未发酵的可可压榨饼的风味。未经处理的压榨蛋糕显示出低水平的味道前体和强烈的苦味，几乎没有巧克力或焦糖的味道。水化处理有效地降低了酚含量和涩味，但对香气影响不大。酵母处理增加了还原糖，并引入了甜味、水果味和花香，但未能产生可可特有的香气。相比之下，菠萝蛋白酶处理显著提高了氨基酸浓度，并导致巧克力和焦糖风味的发展。虽然组合处理增加了这两种类型的前体，但它也引起了酸味和奶酪味等异味。主成分分析证实，经菠萝蛋白酶处理的样品在感官特征上与发酵的可可压榨饼最接近。这些发现表明，菠萝蛋白酶处理是一种有前途的策略，可以通过有针对性地富集香气前体来提高未发酵可可压榨饼的感官质量。

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引用次数: 0

Impact of native and commercial hydrocolloids on the suspension stability and rheological properties of basil seed-based beverages 天然和商业水胶体对罗勒籽饮料悬浮稳定性和流变性能的影响

Applied Food Research

Pub Date : 2025-12-19 DOI: 10.1016/j.afres.2025.101619

Zahra Khoshdouni Farahani , Bahram Hassani , Mohammad Ali Mousavi , Abdorreza Mohammadi Nafchi

The stability and suspension of basil seed-based beverages are critical factors influencing consumer acceptance and product quality. This study examined the combined effects of native Persian gum with commercial hydrocolloids like sodium alginate and gellan gum on the physicochemical, rheological, and sensory properties of basil seed drinks. Four formulations were developed with varying concentrations of sodium alginate (0.2% and 0.35%) and Persian gum (2% and 4%), while keeping gellan gum constant at 0.05%. Key parameters including Brix, pH, acidity, suspension stability, viscosity, and sensory attributes were systematically evaluated. Results showed that samples with higher alginate and Persian gum concentrations, particularly Sample D (0.35% alginate, 0.05% gellan gum, 4% Persian gum), exhibited superior suspension stability and increased viscosity (285 cP at 10 rpm). Sample D also achieved the highest sensory acceptance score (4.2). These findings highlight that the strategic use of indigenous Persian gum in combination with commercial hydrocolloids can effectively enhance the quality and marketability of basil seed beverages, while offering potential economic benefits through reduced reliance on imported stabilizers.

罗勒籽饮料的稳定性和悬浮性是影响消费者接受度和产品质量的关键因素。本研究考察了天然波斯胶与商业水胶体（如海藻酸钠和结冷胶）对罗勒籽饮料的理化、流变学和感官特性的综合影响。以不同浓度的海藻酸钠（0.2%和0.35%）和波斯胶（2%和4%）配制了四种配方，同时保持结冷胶的浓度为0.05%。主要参数包括白度、pH、酸度、悬浮液稳定性、粘度和感官属性。结果表明，较高海藻酸盐和波斯胶浓度的样品，特别是样品D（0.35%海藻酸盐，0.05%结冷胶，4%波斯胶），具有较好的悬浮稳定性和较高的粘度（285 cP, 10 rpm）。样本D也获得了最高的感官接受得分（4.2）。这些研究结果强调，策略性地使用本土波斯胶与商业水胶体相结合，可以有效地提高罗勒籽饮料的质量和销售能力，同时通过减少对进口稳定剂的依赖，提供潜在的经济效益。

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引用次数: 0