Current Research in Food Science最新文献

{"title":"Home-made vs industry-made: Nutrient composition and content of potentially harmful compounds of different food products.","authors":"Beatrice Pellegrini, Lin Xin Strootman, Christos Fryganas, Daniela Martini, Vincenzo Fogliano","doi":"10.1016/j.crfs.2024.100958","DOIUrl":"10.1016/j.crfs.2024.100958","url":null,"abstract":"<p><p>Many consumers perceive industrially processed foods as lower in quality and potentially harmful to health, with concerns about poor nutrition, additives, and harmful compounds formed during processing. Epidemiological studies have highlighted risks associated with \"ultra-processed foods,\" but empirical comparisons between industrial (IND) and home-made (HM) foods are scarce. This study aimed to compare nutritional values and harmful compounds in IND vs. HM versions of four common foods: plumcake, fish sticks, tomato sauce, and cereal bars. The HM foods were prepared using similar recipes to their industrial counterparts, avoiding technologies and ingredients not available at home. The analysis revealed identical nutritional compositions between the IND and HM versions. Acrylamide (AA) and Maillard reaction (MR) products, considered potentially harmful, showed comparable levels across the food pairs, though HM versions showed slightly higher levels in some cases. AA was undetectable in IND plumcake and HM cereal bars, while HM fish sticks had higher AA content than the industrial version. These findings indicate that homemade foods do not necessarily offer superior nutritional quality or lower levels of harmful compounds compared to industrial products. The classification of food products quality based on processing or industrial ingredients alone is not a reliable indicator of their healthiness.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"100958"},"PeriodicalIF":6.2,"publicationDate":"2024-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11730957/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142982741","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Non-targeted LC-MS metabolomics reveal shifts from wound-induced enzymatic browning to lignification during extended storage of fresh-cut lettuce in modified atmosphere packaging.","authors":"Fanny Widjaja, Priscille Steensma, Leevi Annala, Arto Klami, Saijaliisa Kangasjärvi, Mari Lehtonen, Kirsi S Mikkonen","doi":"10.1016/j.crfs.2024.100959","DOIUrl":"10.1016/j.crfs.2024.100959","url":null,"abstract":"<p><p>Modified Atmosphere Packaging (MAP) is a conventional method used to prolong the shelf-life of fresh-cut vegetables, including lettuce. However, MAP-stored lettuce remains perishable, and its deterioration mechanism is not fully understood. Here, we utilized non-targeted LC-MS metabolomics to evaluate the effects of cutting and extended storage time on metabolite profiles of lettuce stored in MAP. Additionally, hyperspectral imaging was used to measure perceptual changes. Our findings reveal a bipartite response to wounding. In early storage, enzymatic browning was the main response to wounding, evidenced by accumulation of caffeic acid derivatives and flavonoids, substrates for polyphenol oxidases. As storage progressed, enzymatic browning was inhibited, and a shift towards lignification became apparent, evidenced by accumulation of monolignol derivatives. These findings offer new insights into the deterioration mechanism of fresh-cut lettuce occurring in MAP.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"100959"},"PeriodicalIF":6.2,"publicationDate":"2024-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11721850/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142969886","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A pectic polysaccharide from <i>Lycium ruthenicum</i> Murray alleviates dextran sulfate sodium-induced colitis in mice.","authors":"Dai Dong, Hailiang Wang, Hongtao Bi, Yu Li, Tingting Gao, Jingyue Feng, Guoqiang Li, Shiqi Guo, Hongyan Yuan, Weihua Ni","doi":"10.1016/j.crfs.2024.100955","DOIUrl":"10.1016/j.crfs.2024.100955","url":null,"abstract":"<p><p>Inflammatory bowel disorders (IBD) can lead to severe complications like perforation, bleeding, and colon cancer, posing life-threatening risks. <i>Lycium ruthenicum</i> Murray (<i>L. ruthenicum</i> Murr.), rich in polysaccharides, has been utilized in traditional diets for thousands of years. This study explores the protective effects of the polysaccharide of <i>L. ruthenicum</i> on mice with dextran sulfate sodium (DSS)-induced colitis. In the present study, a pectic polysaccharide (LRWP-A<i>p</i>) containing arabinogalactan (AG) and homogalacturonic acid (HG) structural domains with a Mw of 4.34 kDa was obtained from <i>L. ruthenicum</i> Murr. Fruit. The gavage administration of LRWP-A<i>p</i> significantly alleviated symptoms of DSS-induced colitis in mice. In this process, LRWP-A<i>p</i> modulated the balance of Arg-1/iNOS to regulate the metabolism of arginine, and the levels of intestinal tight junction (TJ) (ZO-1, Occludin, and Claudin 1) were increased by LRWP-A<i>p</i> treatment, which promoted intestinal barrier function. In addition, LRWP-A<i>p</i> alleviated the inflammatory response while increasing the anti-inflammatory response by reducing the level of proinflammatory factors, enhancing the level of anti-inflammatory factors (IL-10) and improving the balance of Treg/Th17 cells. These effects resulted in the maintenance of intestinal immune homeostasis. Moreover, LRWP-A<i>p</i> modulated the gut microbiota composition and short-chain fatty acid (SCFA) content, which may maintain relatively favorable intestinal homeostasis. In general, LRWP-A<i>p</i> has the potential to alleviate IBD, and the use of <i>L. ruthenicum</i> Murr. As a natural functional food to improve gut health in the context of DSS-induced colitis.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"100955"},"PeriodicalIF":6.2,"publicationDate":"2024-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11728900/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142977906","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A pan-genome perspective on the evolutionary dynamics of polyphyly, virulence, and antibiotic resistance in <i>Salmonella enterica</i> serovar Mbandaka highlights emerging threats to public health and food safety posed by cloud gene families.","authors":"Nai-Peng Kan, Zhiqiu Yin, Yu-Feng Qiu, Enhui Zheng, Jianhui Chen, Jianzhong Huang, Yuhui Du","doi":"10.1016/j.crfs.2024.100957","DOIUrl":"10.1016/j.crfs.2024.100957","url":null,"abstract":"<p><p><i>Salmonella enterica</i> serovar Mbandaka, a prevalent foodborne pathogen, poses a threat to public health but remains poorly understood. We have determined the phylogenomic tree, genetic diversity, virulence, and antimicrobial resistance (AMR) profiles on a large genomic scale to elucidate the evolutionary dynamics within the Mbandaka pan-genome. The polyphyletic nature of this serovar is characterized by two distinct phylogenetic groups and inter-serovar recombination boundaries, that potentially arising from recombination events at the H2-antigen loci. The open pan-genome exhibited a flexible gene repertoire, with numerous cloud gene families involved in virulence and AMR. Extensive gene gain and loss observed at the terminal nodes of the phylogenetic tree indicate that Mbandaka individuals have undergone frequent gene turnover. The resulting changes in virulence and AMR genes potentially pose emerging threats to public health. We explored serovar conversion due to recombination of H-antigen loci, inter-serovar divergences in gene gain and loss, prophage-mediated acquisition of virulence factors, and the role of incompatibility group plasmids in acquiring resistance determinants as key molecular mechanisms driving the pathogenicity and antibiotic resistance of Mbandaka. Our work contributes to a comprehensive understanding of the complex mechanisms of pathogenesis and the ongoing evolutionary arms race with current therapeutic approaches in serovar Mbandaka.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"100957"},"PeriodicalIF":6.2,"publicationDate":"2024-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11719860/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142969883","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Subpopulation-specific gene expression in <i>Lachancea thermotolerans</i> uncovers distinct metabolic adaptations to wine fermentation.","authors":"Javier Vicente, Santiago Benito, Domingo Marquina, Antonio Santos","doi":"10.1016/j.crfs.2024.100954","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100954","url":null,"abstract":"<p><p>Gene expression is the first step in translating genetic information into quantifiable traits. This study analysed gene expression in 23 strains across six subpopulations of <i>Lachancea thermotolerans</i>, shaped by anthropization, under winemaking conditions to understand the impact of adaptation on transcriptomic profiles and fermentative performance, particularly regarding lactic acid production. Understanding the gene expression differences linked to lactic acid production could allow a more rational address of biological acidification while optimizing yeast-specific nutritional requirements during fermentation. By sequencing mRNA during exponential growth and fermentation in synthetic grape must, we identified unique expression patterns linked to the strains originated from wine-related environments. Global expression analysis revealed that anthropized subpopulations, particularly Europe/Domestic-2 and Europe-Mix, exhibited distinct gene expression profiles related to fermentation processes such as glycolysis and pyruvate metabolism. These processes were differentially expressed, along with other important biological processes during fermentation, such as nitrogen and fatty acid metabolism. This study highlights that anthropization has driven metabolic specialization in <i>L. thermotolerans</i>, enhancing traits like lactic acid production, which is a trait of interest in modern winemaking. Correlation analysis further linked lactic acid dehydrogenase genes with key metabolic pathways, indicating adaptive gene expression regulation. Additionally, differences in other metabolites of oenological interest as glycerol or aroma compounds production are highlighted. Here, we provide insights into the evolutionary processes shaping the transcriptomic diversity of <i>L. thermotolerans</i>, emphasizing the impact of winemaking environments on driving specific metabolic adaptations, including lactic acid production.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"100954"},"PeriodicalIF":6.2,"publicationDate":"2024-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11699796/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142930810","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"3D printed cacao-based formulations as nutrient carriers for immune system enhancement.","authors":"Rachel L Milliken, Aikaterini Dedeloudi, Emily Vong, Robyn Irwin, Sune K Andersen, Matthew P Wylie, Dimitrios A Lamprou","doi":"10.1016/j.crfs.2024.100949","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100949","url":null,"abstract":"<p><p>This study explores the feasibility of using raw Greek honey-infused cacao-based formulations for three-dimensional printing (3DP). It evaluates their physicochemical properties, thermal stability, and rheological behaviour. Three honey varieties, one of which was Lavender Honey (LH), were incorporated into cacao printlets to assess their impact on structural integrity and compatibility with Vitamin D3 (VitD3), a bioactive compound known for immune system enhancement. Including honey aims to improve the nutritional profile, enhance the taste, and potentially increase the bioavailability of VitD3, which is limited by its hydrophobic nature and low oral absorption. Thermal analysis showed that honey-infused cacao printlets maintain a liquid-like state under ambient conditions and exhibit stability up to the printing temperature of 38 °C. Rheological assessments demonstrated that both individually and in combination, increased honey concentrations and VitD3 incorporation enhance viscosity. These changes improve printability and structural integrity during 3DP. While raw LH demonstrated antibacterial activity, no antibacterial efficacy was observed in the LH-based printlets after incubation. LH at a 10% concentration emerged as the optimal formulation, demonstrating balanced structural properties and effective miscibility with VitD3. This study highlights how raw Greek honey produced without chemical miticides, has the potential to enhance the functionality and palatability of 3D-printed health supplements. It utilises honey's antimicrobial properties and taste benefits while promoting immune system support through VitD3 integration. The findings highlight the versatility of honey-infused cacao printlets in developing personalized health supplements and pharmaceuticals, suggesting their promising role as delivery systems in personalized medicine. Honeys widely accepted sensory qualities and its application in food products are the basis for the proposition that it enhances palatability. These attributes imply that honey could positively influence the acceptability of the product.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"100949"},"PeriodicalIF":6.2,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11699800/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142930788","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical properties of surimi made from edible insects using washing and pH shift methods.","authors":"Chae-Ryun Moon, Young-Woong Ju, Su-Hyeon Pyo, So-Won Park, Seul Lee, Mzia Benashvili, Yang-Ju Son","doi":"10.1016/j.crfs.2024.100952","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100952","url":null,"abstract":"<p><p>Edible insects, characterized by their eco-friendly nature and high nutrient value, are promising protein sources. Therefore, we aimed to assess the suitability of insects as source ingredients for surimi, a widely-used, intermediate food material. Mealworm (<i>Tenebrio molitor</i> L.) and two-spotted cricket (<i>Gryllus bimaculatus</i> L.) surimi were prepared, and their physicochemical and rheological properties were examined. Myofibrillar protein-rich fractions were obtained using the washing and pH shift methods. For the pH shift method, the myofibrillar proteins were extracted at acid (pH 2) or alkaline (pH 11) conditions, and surimi gel was prepared by heating myofibrillar protein-rich fractions. The pH shift method resulted in a higher surimi yield from edible insects than the washing method, whereas the washing method resulted in a higher surimi yield from tilapia (<i>Oreochromis niloticus</i>) and chicken breast (<i>Gallus gallus domesticus</i>). After acid treatment, lipid oxidation increased in all samples; however, edible insect surimi exhibited lower oxidation levels than tilapia and chicken breast surimi. Insect proteins, except for acid-treated mealworm proteins, successfully formed gel structures upon heating, resulting in softer gels than those obtained from tilapia and chicken breast. Consequently, the pH shift method resulted in elevated insect surimi yield, and the alkaline treatment was more appropriate for producing fine-quality edible insect surimi. Our study demonstrates the usefulness of edible insects as surimi ingredients, particularly for soft-gel food production. These findings emphasize the innovative application of edible insects in the food industry, suggesting the possibility of expanding their use as alternative protein food ingredients.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"100952"},"PeriodicalIF":6.2,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11698935/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142930805","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Unveiling microbial dynamics in terasi spontaneous fermentation: Insights into glutamate and GABA production.","authors":"Gemilang Lara Utama, Novia Rahmah Maulani Sahab, Siti Nurmilah, Vira Putri Yarlina, Edy Subroto, Roostita L Balia","doi":"10.1016/j.crfs.2024.100950","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100950","url":null,"abstract":"<p><p>Terasi, a traditional Indonesian seafood product made from shrimp, undergoes fermentation facilitated by a consortium of microorganisms, including Lactic Acid Bacteria (LAB) and yeast, which contribute to its distinctive umami flavor. This study investigates the microbial dynamics and production of key metabolites, including γ-aminobutyric acid (GABA), during terasi fermentation. Total Plate Count (TPC) and High-Performance Liquid Chromatography (HPLC) were used to monitor changes in glutamate and GABA levels, with glutamate increasing from 105.18 mg/mL on day 3-139.19 mg/mL on day 14, and GABA rising from 90.49 mg/mL to 106.98 mg/mL over the same period. Metagenomic analysis using high-throughput sequencing of bacterial 16 S rRNA identified Firmicutes, Proteobacteria, Actinobacteria, and Bacteroidota as dominant phyla. While LAB populations remained relatively stable, yeast became detectable from day 4. Notably, core bacterial genera such as <i>Vibrio, Macrococcus, Staphylococcus, Exiguobacterium, Jeotgalicoccus, Prevotella, Salinicoccus, Bacillus, Pseudarthrobacter</i>, and <i>Vagococcus</i> were highly abundant and played significant roles in GABA production, likely due to their glutamate decarboxylase activity. These findings reveal a clear correlation between microbial succession and metabolite production, offering valuable insights into the fermentation process of terasi. This study enhances the understanding of traditional food fermentation and presents opportunities to optimize beneficial compounds in terasi products.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"100950"},"PeriodicalIF":6.2,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11699049/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142930812","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Melatonin alleviated chilling injury of cold-stored passion fruit by modulating cell membrane structure via acting on antioxidant ability and membrane lipid metabolism.","authors":"Yuzhao Lin, Hongbin Chen, Yazhen Chen, Bowen Tan, Xuanjing Jiang","doi":"10.1016/j.crfs.2024.100951","DOIUrl":"10.1016/j.crfs.2024.100951","url":null,"abstract":"<p><p>Fresh passion fruit is sensitive to chilling injury (CI) during storage at improper low temperature of 5 °C, which lowers the fruit quality and limits its shelf life. The present study aimed to determine the impacts of melatonin on CI development of passion fruit in relation to antioxidant ability and membrane lipid metabolism during refrigeration. In present study, passion fruit was treated with 0.50 mmol L^-1 melatonin and distilled water (control) for 20 min, hereafter stockpiled at 5 °C. The results indicated that, in storage, melatonin-treated passion fruit showed the lower CI index and cell membrane permeability, lower superoxide anion production rate and malondialdehyde level, greater activities of catalase, superoxide dismutase and ascorbate peroxidase, higher levels of ascorbic acid and glutathione, and higher 1, 1-diphenyl-2-picrylhydrazyl radical scavenging capacity than control passion fruit. Besides, lower membrane lipid-degrading enzyme activities, lower contents of phosphatidic acid and saturated fatty acids (SFAs), higher levels of phosphatidylcholine, phosphatidylinositol and unsaturated fatty acids (USFAs), and greater ratio of USFAs to SFAs and index of USFAs were revealed in melatonin-treated passions than control passions. Thus, these results indicated that melatonin retained cell membrane structure via boosting antioxidant capacity and restricting membrane lipid degradation, accordingly increased the chilling resistance and delayed the CI development in fresh passion fruit.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"100951"},"PeriodicalIF":6.2,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11721212/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142969884","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Use of compound specific isotope analysis approach to monitor the aging process of Italian balsamic vinegars.","authors":"Lisa Lancellotti, Veronica D'Eusanio, Lorenzo Morelli, Eleonora Truzzi, Andrea Marchetti, Lorenzo Tassi","doi":"10.1016/j.crfs.2024.100953","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100953","url":null,"abstract":"<p><p>Stable isotope analysis has become a valuable tool for studying food chain processes and verifying the authenticity and geographical origin of typical products. The analysis is particularly important for those foods with geographical indications, such as Aceto Balsamico Tradizionale di Modena labelled with the protected designation of origin mark (ABTM PDO) and Aceto Balsamico di Modena with the protected geographical indication (ABM PGI). Understanding how the aging process affects the isotopic composition of specific compounds in ABTM is important for distinguishing between traditional and non-traditional products, as well as for verifying their authenticity. Previous studies have explored isotopic variations in balsamic vinegars, but challenges remain in fully understanding how aging influences isotopic ratios and fractionation phenomena particularly for individual compounds such as glucose, fructose, and acetic acid. This study investigated the impact of aging on the isotopic ratios in Italian balsamic vinegar, focusing on δ¹⁸O of water and δ¹³C of glucose, fructose, and acetic acid. Bulk variables such as water content, density, total acidity, refractive index, and glucose and fructose concentration were also evaluated. The findings revealed that δ¹⁸O values of water progressively increased with aging inside the casks' series for ABTM, allowing a clear differentiation between traditional and non-traditional balsamic vinegars. In contrast, the δ¹³C values of glucose, fructose, and acetic acid were also influenced by the conditions of production and origins of the starting raw materials. Further research is needed to better understand the effects of the individual factors that influence the δ¹³C values for enhancing the ability to authenticate and differentiate balsamic vinegar products.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"100953"},"PeriodicalIF":6.2,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11699735/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142930826","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}