Food research international (Ottawa, Ont.)最新文献

Cultivated meat, the process of generating meat in vitro without sacrificing animals, is a promising alternative to the traditional practice of livestock agriculture. However, the success of this field depends on finding sustainable and economical replacements for animal-derived and expensive fetal bovine serum (FBS) that is typically used in cell culture processes. Here, we outline an effective screening process to vet the suitability of microbial lysates to support the growth of immortalized bovine satellite cells (iBSCs) and mackerel (Mack1) cells. We show that easily producible, low-cost whole-cell lysates from Vibrio natriegens can be used to create serum-free media for the long-term growth of iBSCs. The optimized medium, named "VN40" (basal B8 media containing Vibrio natriegens lysate proteins at 40 µg/mL), outperforms previously established serum-free media while maintaining cell phenotype and myogenicity. Overall, this study shows a novel approach to producing serum-free media for cultivated meat production using microbially-derived lysates.

Solar and indoor withering in the manufacturing process of semi-fermented oolong tea are crucial for aroma formation. While the processes have been established through accumulated experience, the underlying mechanisms remain largely unknown. This study identified pairs of gene and volatile organic compound (VOC) that were significantly correlated and up-regulated during solar withering and the first shaking, including lipoxygenase 8 (LOX8) with 3-hexenyl iso-butyrate, terpene synthase 2 (TPS2) with β-ocimene and linalool, as well as tryptophan synthase β-subunit 2 (TSB2) with indole. Besides, two β-glucosidases (β-GH), β-GH1_1 and β-GH3_1, were up-regulated by more than 30-fold in these stages. When comparing the three manufacturing procedures, indole, nerolidol, β-ocimene, benzyl nitrile, and jasmine lactone, were largely accumulated only in the normal process, where both solar withering and shaking were included. These findings provide insights into the regulation of VOC accumulation under stresses during withering, and highlight the importance of specific manufacturing processes in the formation of oolong tea characteristic aroma.

Bio-based and/or biodegradable polymers are being developed and applied as a sustainable and innovative alternative to conventional petroleum-based materials for food packaging applications. From the chemical standpoint, bio-based and/or biodegradable polymers present a complex chemical composition that includes additives, monomers, and other starting substances, but also, oligomers, impurities, degradation products, etc. All these compounds may migrate into the food and can be a hazard to the consumers' health. Thus, identifying potential migrants is crucial to assess the safety of these materials. The analytical methods applied to investigate migrants in bio-based and/or biodegradable polymers are reviewed and commented on. Mostly, gas chromatography or liquid chromatography coupled to mass spectrometry and specifically high-resolution mass spectrometry are the techniques of choice. In addition, a summary of recently published migration studies of chemicals from bio-based and/or biodegradable polymers into food simulants and food is provided. Moreover, current approaches to risk assessment of packaging materials are presented and illustrated with examples. Therefore, this review aims to highlight the chemical safety issues raised by biopolymers for food contact applications, that are often overlooked.

β-Casomorphins (BCMs), food-associated peptides resulting from the proteolytic cleavage of β-casein (β-CN), have been widely investigated for their opioid-like activity. This research aimed to identify the presence of BCM7, BCM6, and BCM5 in different bovine milk-deriving blue cheese types and to describe the intricate mechanisms behind their formation, focusing on their origin from cheese with β-CN A1 and A2 variants. Using nanoLC-ESI-Q-Orbitrap-MS/MS and advanced computational tools, we explored the peptidomes of Bleu d'Auvergne, Gorgonzola, Stilton, and Bergader blue cheeses from milk containing both β-CN A1 and A2 variants. This integrated approach ascertained the occurrence of BCM7 in all cheese samples, although at different concentrations. Evidence demonstrated that all cheeses containing β-CN A1 and A2 variants exhibited proteolysis, resulting in a pronounced BCM7 release because of the concerted activity of multiple Penicillium roqueforti exopeptidases. This study provides insights into the processes underpinning the formation of BCM7, BCM6 and BCM5 in various blue cheese types, identifying putative molecular determinants that might govern the proteolytic release of BCMs from both β-CN A1 and A2 variants as well as the complex interplay between mold peptidases and cheese polypeptide substrates.

The aim of this study was to isolate strains with excellent fermentation performance from pickles, thus enhancing the quality of rapid, low-salt fermented mustard leaves (Brassica juncea var. multiceps) through process optimization and inoculation fermentation. A high-throughput screening method for acid-producing strains was developed, significantly improving screening efficiency. Lactiplantibacillus plantarum CS8 and Saccharomyces cerevisiae CX1, were selected for their superior fermentation performance and used in subsequent fermentation. Four fermentation methods (spontaneous fermentation, optimized spontaneous fermentation, co-fermentation, and two-phase fermentation) were compared for fermenting fresh mustard leaves at 30 °C for 5 days. Compared to spontaneous fermentation, the other methods resulted in lower pH, higher acid production, and reduced nitrite content, thereby enhancing food safety. Significant variations in metabolites (volatiles, organic acids, and free amino acids) were observed among the groups, with the two-phase fermentation method showing the most favorable changes. Sensory evaluation and microbial community analysis further indicated that the two-phase fermentation achieved higher scores for flavor, taste and overall acceptability, while also shortening the fermentation period and improving both flavor and safety. Therefore, inoculation with these two strains using the two-phase fermentation method can efficiently produce high-quality pickle products in a short time. This research contributes to the industrial production of fermented vegetables, enhancing both pickle quality and economic benefits.

Perchlorate was reported to be taken up by tea (Camellia sinensis L.) plants and mainly stored in leaves. However, the change of contents in perchlorate in fresh tea leaf-made tea and tea infusion remains unclear. Here, we revealed the transfer of perchlorate during green/black tea processing and brewing using UPLC-MS/MS and established a corresponding dietary risk assessment method. The processing factors based on the dry-weight contents of perchlorate during green and black tea processing were in the range of 0.96-1.17. The content of perchlorate was stable throughout tea processing. Perchlorate in made tea was prone to leaching into infusions with an average leaching rate of 74.1 ± 12.6 %. Moreover, risk assessment was developed based on the above processing factor, leaching rate and risk quotient (RQ) method, which contributes to estimating the impact of perchlorate in fresh tea leaves on human dietary exposure via tea drinking.

'Ming guan'(MG), an elite albino cultivar deriving from the progeny of the traditional albino cultivar 'Bai jiguan', is a promising candidate for white tea production due to its favorable amino acid to phenol ratio. In this study, a comprehensive metabolomics analysis using ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) and headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GC-MS) were conducted to reveal the dynamic changes of non-volatile and volatile organic compounds (VOCs) throughout the withering processing of MG white tea. Meanwhile, multivariate statistical analyses were applied to screen for the characteristic components in the flavor and aroma of MG white tea. A total of 625 non-volatile metabolites and 118 VOCs were determined, of which 90 non-volatile metabolites (VIP ≥ 1, FC ≥ 2 or ≤ 0.5) were identified as key flavor components significantly changed throughout the withering process. The relative odor activity value (ROAV) analysis highlighted 22 VOCs (ROAV ≥ 1) with substantial effect on aroma formation, of which geraniol, (E)-2-hexenal, 4-methoxy-benzaldehyde and guaiacol emerging as the most key aroma constituents of MG white tea, endowing MG white tea with fruity and floral odor notes. This study offered a comprehensive investigation into metabolite changes in MG white tea, contributing valuable insights for the innovation of new white tea products utilizing albino tea plant mutants.

Iceberg lettuce is one of the most consumed leafy vegetables, which is often treated by different pesticides against pests and diseases. The aim of this study was to describe the fate of 25 pesticides (16 fungicides, 7 insecticides and 2 herbicides) based on quantitative analysis of the parent compounds and targeted screening of their (bio)transformation products. Mathematical models describing a decrease in pesticide residue levels were proposed for 24 pesticides using a first-order kinetic equation. These models provide the data needed to predict consumer exposure associated with the consumption of conventionally grown iceberg lettuce. At harvest, concentrations of most pesticides were dropped under the established EU maximum residue levels, except for flonicamid, fluazifop and pyriproxyfen. A total of 113 pesticide metabolites and degradation products were detected and tentatively identified in extracts prepared by an optimized extraction procedure, i.e., the acidified QuEChERS method. Several products of reactions such as hydrolysis, dealkylation, dehalogenation and/or oxidation-reduction, originated either from various physicochemical processes, or within Phase I pesticide metabolism were detected. Additionally, numerous conjugates with hexose, malonic acid or acetic acid formed during PhaseII of pesticide metabolism were found. In this way, a deeper understanding of specific pesticide degradation mechanisms is facilitated. In addition, it is easier to track the history of pesticide treatment.