Journal of Future Foods最新文献

{"title":"Hypoglycemic effects of goji tea in streptozotocin-induced diabetic mice via IRS1/PI3K/Akt/AMPK pathway","authors":"Li Zhen ,&nbsp;Qian Wang ,&nbsp;Huimin Cui ,&nbsp;Yifen Wang ,&nbsp;Jianxin Cao ,&nbsp;Yaping Liu ,&nbsp;Hesham R El-Seedi ,&nbsp;Guiguang Cheng","doi":"10.1016/j.jfutfo.2025.01.005","DOIUrl":"10.1016/j.jfutfo.2025.01.005","url":null,"abstract":"<div><div>Goji (<em>Lycium barbarum</em> L.) leaves are widely processed as a healthy tea (GT) in China for their multiple biological activities. In this study, different polar segments from GT ethanolic extract were obtained using the liquid-liquid fractionation method. <em>n</em>-Butanol fraction (GN) had the highest antioxidant activity while ethyl acetate fraction (GE) showed the highest inhibitory effect on the <em>α</em>-glucosidase enzyme. The anti-diabetic effect of GE was further investigated in type 2 diabetic mellitus (T2DM) mice. The oral administration of GE (300 or 600 mg/kg) reduced fasting blood glucose levels, improved glucose tolerance ability, and ameliorated insulin resistance in T2DM mice. GE intervention could enhance the cholesterol transportation in the serum in coincidence with decreased total cholesterol, triglyceride levels, and non-esterified fatty acid. Transcriptomic, immunofluorescence and western blotting analysis revealed that GE significantly up-regulated insulin receptor substrate 1, phosphatidylinositol-3-kinase, protein kinase B, glycogen synthesis, and glucose transporter 4. AMP-activated protein kinases-mediate gluconeogenesis and glycogenolysis, such as phosphoenolpyruvate carboxy kinase1 and glucose-6-phosphatase in the liver and kidney tissues of GE groups were decreased. Thus, GE alleviated the liver, kidney, and pancreatic tissue damage. The phytoconstituents of GE were characterized, and rutin, neochlorogenic acid, and its acylated derivatives have hypoglycemic effects. Furthermore, these findings suggested that GT might be used as a promising hypoglycemic candidate.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 5","pages":"Pages 894-910"},"PeriodicalIF":7.2,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145718829","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}

{"title":"Evaluation of frying different parts of Flammulina velutipes feet based on nutrition and sense quality using grey relational analysis and entropy weight method","authors":"Yitong Qiao ,&nbsp;Zehua Wang ,&nbsp;Zhenshan Hou,&nbsp;Yunting Li,&nbsp;Yafei Wang,&nbsp;Rongrong Xia,&nbsp;Hongli Ren,&nbsp;Guang Xin","doi":"10.1016/j.jfutfo.2024.11.013","DOIUrl":"10.1016/j.jfutfo.2024.11.013","url":null,"abstract":"<div><div>In order to establish a comprehensive food quality evaluation method, 2 mathematical modeling evaluation methods were applied (grey system and entropy weight method). The experimental material was <em>Flammulina velutipes</em> feet (FVF). The by-product of <em>F. velutipes</em> was divided into 3 equal portions for frying, and the resulting fried FVF (FFVF) were evaluated. Based on the ranking of 50 people's food attribute preferences, grey relational analysis (grey system) was used for subjective evaluation. The results showed that people's preference ranking for the 3 parts was: lower &gt; middle &gt; upper. The entropy weight method was then used to verify the results based on the FFVF nutritional indexes (total sugars, protein and dietary fiber) and flavor indexes (flavor amino acids, flavor 5<em>'</em>-nucleotides and electronic tongue flavor score). The validation results were lower &gt; middle &gt; upper, which was consistent with the subjective evaluation results, suggesting the lower part of FVF was more suitable for the frying process. In conclusion, values of different parts of FFVF were rated, which provided a new processing method for the utilization of <em>F. velutipes</em> by-products. It also provided a novel means for the evaluation of processed products in food engineering.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 5","pages":"Pages 911-920"},"PeriodicalIF":7.2,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145718830","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}

{"title":"A Novel Hypoglycemic Polysaccharide DOP 3-1 Purified from Danxia Dendrobium officinale","authors":"Jingle Liu, Chuqi Qin, ShiYun Peng, Ruimin Zhong, Yong Cao, Qun Wang","doi":"10.1016/j.jfutfo.2026.08.018","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2026.08.018","url":null,"abstract":"Polysaccharides are among the primary active constituents of Danxia Dendrobium officinale ; however, the structure–activity relationship underlying their hypoglycemic effects remains unclear. For this study, polysaccharides DOP 3-1 with hypoglycemic activity were purified from Danxia Dendrobium officinale using DEAE-Sepharose Fast Flow and Sephacryl S-200 HR column chromatography. Structural analysis revealed that DOP 3-1, with a molecular weight of 144.905 kDa, is primarily composed of D-glucose and D-mannose in a ratio of 3:17, with a predicted backbone consisting of alternating →4)-β-D-Glcp-(1→ and →4)-α-D-Manp-(1→ linkages. In vitro hypoglycemic assays showed that DOP 3-1 effectively inhibited α-amylase and α-glucosidase, with IC 50 values of 2.175 mg/mL and 2.727 mg/mL, respectively. Mechanistically, DOP 3-1 alleviated insulin resistance by activating the IRS-1/PI3K/AKT pathway and inhibiting PEPCK and GSK-3β. In HepG2 cells, it increased glucose consumption and glycogen content. In zebrafish, it reduced fasting glucose levels, improved BMI and dyslipidemia, and restored glycogen synthesis via the IRS-1/PI3K/AKT pathway. Additionally, it downregulated the pro-inflammatory cytokines IL-1β, IL-6 , and TNF-α , thereby reducing inflammation and contributing to its hypoglycemic effects. Collectively, this study systematically elucidates the structure–activity relationship of DOP 3-1 and demonstrates its multi-mechanistic hypoglycemic effects, providing a scientific basis for its potential application in functional foods or therapeutics.","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566926002466/pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148861166","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Synergistic Optimization of Cutting and Storage Temperature: Leveraging Wound-Induced Biosynthesis for Synchronized Quality and Nutrient Outcomes in Fresh-Cut Broccoli","authors":"Yingshuai Jiao, Junjie Wu, Wenlong Yu, Juntao Wang, Yaxin Sang, Xianghong Wang","doi":"10.1016/j.jfutfo.2026.08.019","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2026.08.019","url":null,"abstract":"","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148861165","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Moderate electric field-assisted germination shapes brown rice starch: Structure, physicochemical properties, and digestibility","authors":"Xuejiao Zhang, Xiaoyuan Zheng, Kexin Wang, Yuxin Wen, Chong Xie, Yang Tao, Pei Wang, Yongbin Han, Dandan Li","doi":"10.1016/j.jfutfo.2026.08.011","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2026.08.011","url":null,"abstract":"This study proposes moderate electric field (MEF)-assisted germination as a clean-label strategy for tailoring brown rice (BR) starch through biologically mediated modification. MEF-assisted germination accelerates starch degradation, resulting in 12.81% lower starch content than the control at 5 d of germination. Multi-scale structural analyses revealed a stage-dependent evolution of starch architecture. At the early stage (1 d), MEF-treated starch exhibited higher crystallinity (24.64%) than the control (24.02%), indicating enhanced structural ordering. This was accompanied by enrichment of short amylopectin chains and increased short-range molecular order. In contrast, at later stages (3-5 d), MEF accelerated structural disintegration, leading to reduced crystallinity, disruption of double helices, and fragmentation of starch granules. These structural changes were closely associated with functional properties. MEF decreased water solubility and swelling power at the early stage but significantly increased them at later stages. A similar biphasic pattern was observed in digestibility: at day 1, MEF reduced rapidly digestible starch (RDS) by 3.41% while increasing slowly digestible starch (SDS) and resistant starch (RS) by 2.76% and 0.64%, respectively, whereas the opposite trend occurred at later stages. Notably, direct MEF treatment of isolated starch caused negligible structural changes, whereas the α-amylase activity increased during MEF-assisted germination, suggesting that starch modification is likely related to enzyme-mediated hydrolysis. Overall, this study classified that MEF-assisted germination could regulate starch structure and functionality via enzyme-related pathways in a stage-dependent manner, providing a potential strategy for tailoring starch properties in whole-grain systems.","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566926002399/pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148861163","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluating Chinese tea varieties through differential analysis of PPO isoenzymes and non-volatile metabolites and construction of adaptability models for black tea","authors":"Jinjie Hua, Liyue Yang, Jianqiang Ma, Xiwang Li, Ting An, Fenglan Zhang, Ming Chen, Xinxin Lv, Jiayi Zhu, Jinjin Wang, Haibo Yuan, Yongwen Jiang","doi":"10.1016/j.jfutfo.2026.08.028","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2026.08.028","url":null,"abstract":"","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148861167","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterization of Volatile Compounds in Weixian Radish Varieties using HS-GC-IMS with OPLD","authors":"Qianqian Jia,&nbsp;Yanrong Ma,&nbsp;Rui Zhang,&nbsp;Wenlu Bi,&nbsp;Deping Han,&nbsp;Sen Yang,&nbsp;Dingding Su","doi":"10.1016/j.jfutfo.2025.02.005","DOIUrl":"10.1016/j.jfutfo.2025.02.005","url":null,"abstract":"<div><div>Radish is a root vegetable with significant nutritional and economic value. However, there is limited information on the flavor and taste profiles of different radish varieties. In this study, headspace gas chromatography–ion mobility mass spectrometry was used to investigate the characteristic volatile compounds in Weixian green radish, establishing its volatile compound fingerprint. Further, its volatile compound composition was compared with those of other radish varieties. A total of 46 compounds were identified in the Weixian green radish, including 19 aldehydes, six alcohols, five esters, six ketones, three furans, three pyrazines, and four other compounds. Among different radish varieties, the Weixian radish contained the largest number of volatile compounds, followed by hybrid and green-root radish samples. Flavor differences among the different radish varieties were mainly affected by the type and content of esters, aldehydes, and ketones, among which 1-nonanal, propanal, 1-penten-3-one, and isobutyric acid methyl ester were the main differential flavor substances. This study not only reveals the differences in the flavor compounds between different radish varieties, but also provides a scientific basis for the geographical protection of varieties and market positioning of radishes in the Weixian county.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 4","pages":"Pages 668-677"},"PeriodicalIF":7.2,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145334512","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}

{"title":"Machine learning combined with sensory evaluation and multi-sensor technology to evaluate the overall quality of commercial soybean paste in China","authors":"Jinhui Jiang ,&nbsp;Shuaiqi Ji ,&nbsp;Guoyang Pan ,&nbsp;Xinyu Tao ,&nbsp;Feiyu An ,&nbsp;Qu Liu ,&nbsp;Junrui Wu ,&nbsp;Rina Wu","doi":"10.1016/j.jfutfo.2025.04.015","DOIUrl":"10.1016/j.jfutfo.2025.04.015","url":null,"abstract":"<div><div>Soybean paste has been a prominent condiment in East Asia for millennia. Nonetheless, the current methodologies for comprehensively assessing the quality of commercially available soybean paste through sensory evaluation or traditional instruments present significant challenges. In this study, contemporary detection techniques and machine learning methodologies were employed to quantitatively characterize and evaluate the overall quality of soybean paste. Sensory evaluations were conducted on 33 varieties of commercial soybean paste using three types of sensors: a colorimeter, an electronic nose (E-nose), and an electronic tongue (E-tongue) for detection purposes. Subsequently, machine learning models, including Support Vector Regression (SVR), Random Forest (RF), extreme Gradient Boosting (XGBoost), Bayesian Ridge Regression (BRR), Ridge Regression (RR), k-nearest neighbors (KNN), and Artificial Neural Network (ANN) were developed based on the sensory evaluation data to characterize and assess the overall quality of the soybean paste. The findings from both sensory evaluations and sensor detection indicated notable differences between the various soybean pastes. Soybean pastes can be distinguished using three sensors. The quantitative characterization model informed by the sensor data revealed that the SVR model exhibited the highest R² value of 0.9998 for the training set and 0.997 for the test set, which was close to the ideal value of 1. Additionally, the root mean square error (RMSE) for the test set was the lowest at 0.5359. These results suggest that SVR demonstrates superior performance in cross-validation and testing, aligning closely with human sensory perceptions, thereby establishing it as the most effective predictive model. This study underscores the potential of integrating sensor data with modern machine learning techniques to supplement traditional sensory evaluations for comprehensive characterization and assessment of soybean paste quality. The outcomes of this study offer significant insights and guidance for the advancement of the soybean paste industry and the enhancement of soybean paste quality.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 4","pages":"Pages 554-564"},"PeriodicalIF":7.2,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145334505","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}

{"title":"Insights into yeast on amino acid metabolism, volatile compound evolutions and sensory development during the processing of dry-cured ham","authors":"Danni Li ,&nbsp;Tianmeng Zhang ,&nbsp;Ying Wang ,&nbsp;Jing Zhu ,&nbsp;Chao Chen ,&nbsp;Tao Jiang ,&nbsp;Qiang Xia ,&nbsp;Yangying Sun ,&nbsp;Daodong Pan ,&nbsp;Jinxuan Cao ,&nbsp;Changyu Zhou","doi":"10.1016/j.jfutfo.2025.02.004","DOIUrl":"10.1016/j.jfutfo.2025.02.004","url":null,"abstract":"<div><div>To investigate the mechanism of yeast inoculation on aroma improvement of Jinhua ham, microbial succession, myofibrillar protein hydrolysis, enzyme activities, amino acid metabolism, volatile compound evolutions, sensory attributes and the relationship between key volatiles and sensory attributes were investigated during the processing of Jinhua ham with the inoculation of <em>R. mucilaginosa</em> AUMC 9298 (RM), <em>C. parapsilosis</em> d70a (CP) or <em>Pichia kudriavzevii XS-5</em> (PK), respectively. The inoculation of RM, CP and PK significantly increased the counts of fungal communities, and the fungal counts of the final products reached 6.33, 6.65, 7.35 and 7.55 log CFU*g⁻¹ in CK, PK, RM and CP groups, respectively; the treatment of RM showed the highest sensory scores in meaty aroma, nutty aroma and overall acceptance among these groups. The treatment of RM showed highest capability to degrade myosin and actin. The total contents (P&lt;0.01) of free amino acids increased from 2565.89 mg/100g of PK to 3141.46 mg/100g of RM and 2714.76 mg/100g of CP at the final products, and the most release of free amino acids was observed in RM among these groups. The activities of keto acid decarboxylase, aromatic and branched chain aminotransferase, and branched chain amino acid dehydrogenase in RM were significantly higher than that of CP and PK, which contributed to the metabolism of aromatic and branched chain amino acids. GC-MS and multivariate statistics demonstrated that benzaldehyde, 3-methyl butanal, 2,5-dimethyl pyrazine and 2,6-dimethyl pyrazine were responsible for the improvement of overall acceptance of Jinhua ham with RM inoculation.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 4","pages":"Pages 577-588"},"PeriodicalIF":7.2,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145334506","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}

{"title":"Correlation between Microbial Community, Physicochemical Properties and Characteristic Flavor Compounds of Yangjiang douchi","authors":"Xiaoli Jiang ,&nbsp;Huiyan Zhao ,&nbsp;Meizhen Xu ,&nbsp;Xingzhou Xia ,&nbsp;Gaofeng Feng ,&nbsp;Jianxu Chen ,&nbsp;Jinying Deng ,&nbsp;Guixian Wu ,&nbsp;Chunxia Zhou ,&nbsp;Donghui Luo","doi":"10.1016/j.jfutfo.2024.10.003","DOIUrl":"10.1016/j.jfutfo.2024.10.003","url":null,"abstract":"<div><div><em>Douchi</em> is a fermented food, which has a unique flavor after natural fermentation. However, the correlation between the microbial community and volatile flavor compounds is poorly studied. This study used miseq sequencing and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) techniques to detect the dynamic changes of microbial succession and volatile compounds during fermented <em>douchi</em> and Spearman correlation analysis. The results revealed that a total of 33 key flavor compounds were identified, among which the esters contributing to fruity and floral aromas were the main ones. The dominant strains included <em>Bacillus</em> spp., <em>Millerozyma</em> spp., and <em>Aspergillus</em> spp.. Further analysis showed that in the post-fermentation stage, various yeast species were highly positively correlated with key flavor compounds such as 2-ethyl-methylbutanoate (fruity), phenylacetaldehyde (floral). Furthermore, <em>Aspergillus</em> spp. was a positive correlation with 1-octen-3-one (mushroom). This study provides new insights into the analysis of microbial community succession and characteristic flavor of Yangjiang <em>douchi,</em> which also offers valuable guidance for quality control and the subsequent screening of potential new starter cultures.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 4","pages":"Pages 617-630"},"PeriodicalIF":7.2,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145334509","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}