Current Research in Food Science最新文献

{"title":"Cultured meat in the European Union: Legislative context and food safety issues","authors":"D. Lanzoni ,&nbsp;R. Rebucci ,&nbsp;G. Formici ,&nbsp;F. Cheli ,&nbsp;G. Ragone ,&nbsp;A. Baldi ,&nbsp;L. Violini ,&nbsp;T.S. Sundaram ,&nbsp;C. Giromini","doi":"10.1016/j.crfs.2024.100722","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100722","url":null,"abstract":"<div><p>The current food system, which is responsible for about one third of all global gas emissions, is considered one of the main causes of resource depletion. For this reason, scientific research is investigating new alternatives capable of feeding an ever-growing population that is set to reach 9–11 billion by 2050. Among these, cell-based meat, also called cultured meat, is one possible solution. It is part of a larger branch of science called cellular agriculture, whose goal is to produce food from individual cells rather than whole organisms, tracing their molecular profile. To date, however, cultured meat aroused conflicting opinions. For this reason, the aim of this review was to take an in-depth look at the current European legislative framework, which reflects a ‘precautionary approach' based on the assumption that these innovative foods require careful risk assessment to safeguard consumer health. In this context, the assessment of possible risks made it possible not only to identify the main critical points during each stage of the production chain (proliferation, differentiation, scaffolding, maturation and marketing), but also to identify solutions in accordance with the recommendations of the European Food Safety Authority (EFSA). Further, the main challenges related to organoleptic and nutritional properties have been reviewed.. Finally, possible future markets were studied, which would complement that of traditional meat, implementing the offer for the consumer, who is still sceptical about the acceptance of this new product. Although further investigation is needed, the growing demand for market diversification and the food security opportunities associated with food shortages, as well as justifying the commercialisation of cultured meat, would present an opportunity to position cultured meat as beneficial.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100722"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000480/pdfft?md5=72a04944c3c6cf759f4fe5d0a9e32bcd&pid=1-s2.0-S2665927124000480-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140187563","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":"Efficient biosynthesis of transglutaminase in Streptomyces mobaraensis via systematic engineering strategies","authors":"Fang Yuan ,&nbsp;Guoying Li ,&nbsp;Zilong Li ,&nbsp;Mingming Li ,&nbsp;Xiaobo Liu ,&nbsp;Haiquan Yang ,&nbsp;Xiaobin Yu","doi":"10.1016/j.crfs.2024.100756","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100756","url":null,"abstract":"<div><p>Transglutaminases (TGases) have been widely used in food, pharmaceutical, biotechnology, and other industries because of their ability to catalyze deamidation, acyl transfer, and crosslinking reactions between Ƴ-carboxamide groups of peptides or protein-bound glutamine and the Ɛ-amino group of lysine. In this study, we demonstrated an efficient systematic engineering strategy to enhance the synthesis of TGase in a recombinant <em>Streptomyces mobaraensis</em> smL2020 strain in a 1000-L fermentor. Briefly, the enzymatic properties of the TGase TG_L2020 from <em>S</em>. <em>mobaraensis</em> smL2020 and TGase TG_LD from <em>S</em>. <em>mobaraensis</em> smLD were compared to obtain the TGase TG_LD with perfected characteristics for heterologous expression in a recombinant <em>S</em>. <em>mobaraensis</em> smL2020ΔTG without the gene <em>tg</em>_{<em>L 2020</em>}. Through multiple engineering strategies, including promoter engineering, optimizing the signal peptides and recombination sites, and increasing copies of the expression cassettes, the final TG_LD activity in the recombinant <em>S. mobaraensis</em> smL2020ΔTG: (P_{<em>L2020</em>}-<em>sp</em>_{<em>L2020</em>}-<em>protg</em>_<em>LD</em>-<em>tg</em>_<em>LD</em><em>)</em>_<em>2</em> (<em>tg</em>_{<em>L2020</em>} <em>and</em> BT1) reached 56.43 U/mL and 63.18 U/mL in shake flask and 1000-L fermentor, respectively, which was the highest reported to date. With the improvement of expression level, the application scope of TG_LD in the food industry will continue to expand. Moreover, the genetic stability of the recombinant strain maintained at more than 20 generations. These findings proved the feasibility of multiple systematic engineering strategies in synthetic biology and provided an emerging solution to improve biosynthesis of industrial enzymes.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100756"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000820/pdfft?md5=273219913f3f5eb02edd26be14542d45&pid=1-s2.0-S2665927124000820-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140825138","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":"Addressing astringency of grape seed extract by covalent conjugation with lupin protein","authors":"Cristhian Rafael Lopes Francisco ,&nbsp;Siavash Soltanahmadi ,&nbsp;Tatiana Porto Santos ,&nbsp;Rosiane Lopes Cunha ,&nbsp;Anwesha Sarkar","doi":"10.1016/j.crfs.2024.100795","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100795","url":null,"abstract":"<div><p>Astringency of phenolic-rich foods is a key tactile perception responsible for acceptability/rejection of plant extracts as ingredients in formulations. Covalent conjugation of phenolic extracts with plant proteins might be a promising strategy to control astringency, but suffers from a lack of mechanistic understanding from the lubrication point of view. To shed light on this, this <em>ex vivo</em> study evaluated the effect of conjugation of a phenolic grape seed extract (GSE) with legume protein (lupin, LP) on tribological and surface adsorption performance of GSE in the absence and presence of human saliva (<em>ex vivo</em>). Tribological results confirmed GSE had an inferior lubrication capacity as compared to LP. The lubrication performance of LP-GSE dispersions was comparable to their corresponding LP dispersion (<em>p &gt; 0.05</em>) when covalently conjugated with LP (LP-GSE) with increasing LP:GSE ratio up to 1:0.04 w/w and at a specific degree of conjugation (DC: 2%). Tribological and surface adsorption measurements confirmed the tendency of GSE to interact with human saliva (<em>ex vivo</em>, n = 17 subjects), impairing the lubricity of salivary films. The covalent bonding of LP to GSE hindered GSE's interaction with human saliva, implying the potential influence of covalent conjugation on attenuating astringency. LP appeared to compete with human saliva for surface adsorption and governed the lubrication behaviour in LP-GSE dispersions. Findings from this study provide valuable knowledge to guide the rational design of sustainable, functional foods using conjugation of phenolics with plant proteins to incorporate larger proportions of health-promoting phenolics while controlling astringency, which needs validation by sensory trials.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100795"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124001217/pdfft?md5=377cb9a9881ec9500a20a7657244d3c7&pid=1-s2.0-S2665927124001217-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141480157","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":"Spatiotemporal assessment of protein and lipid oxidation in concentrated oil-in-water emulsions stabilized with legume protein isolates","authors":"Mariska Brüls-Gill ,&nbsp;Vincent J.P. Boerkamp ,&nbsp;Johannes Hohlbein ,&nbsp;John P.M. van Duynhoven","doi":"10.1016/j.crfs.2024.100817","DOIUrl":"10.1016/j.crfs.2024.100817","url":null,"abstract":"<div><p>The growing trend of substituting animal-based proteins with plant-based proteins requires more understanding of the functionality and stability of vegan mayonnaises, especially regarding their susceptibility to lipid and protein oxidation. Here, we investigate the spatial and temporal dynamics of lipid and protein oxidation in emulsions stabilized with legume ((hydrolyzed) soy, pea, and faba bean) protein isolates (hSPI, SPI, PPI, FPI). We assessed lipid oxidation globally by NMR and locally by confocal laser scanning microscopy using the oxidation-sensitive fluorescent dye BODIPY 665/676. Further, we assessed local protein oxidation by employing protein autofluorescence and the fluorescently labeled radical spin-trap CAMPO-AFDye 647. Oxidation of oil in droplets was governed by the presence of tocopherols in the oil phase and pro-oxidant transition metals that were introduced via the protein isolates. Non-stripped oil emulsions stabilized with PPI and hSPI displayed higher levels of lipid hydroperoxides as compared to emulsions prepared with SPI and FPI. We attribute this finding to higher availability of catalytically active transition metals in PPI and hSPI. For stripped oil emulsions stabilized with SPI and FPI, lipid hydroperoxide concentrations were negligible in the presence of ascorbic acid, indicating that this agent acted as antioxidant. For the emulsions prepared with PPI and hSPI, lipid hydroperoxide formation was only partly inhibited by ascorbic acid, indicating a role as prooxidant. Interestingly, we observed protein-lipid aggregates in all emulsions. The aggregates underwent fast and extensive co-oxidation, which was also modulated by transition metals and tocopherols originating from the oil phase. Our study demonstrates the potential of spatiotemporal imaging techniques to enhance our understanding of the oxidation processes in emulsions stabilized with plant proteins.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100817"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124001436/pdfft?md5=df797bd264aa36b5242b488f260b1e31&pid=1-s2.0-S2665927124001436-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141963864","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":"Enhancing consumer sensory science approach through augmented virtuality","authors":"Abdul Hannan Bin Zulkarnain ,&nbsp;Howard R. Moskowitz ,&nbsp;Zoltán Kókai ,&nbsp;Attila Gere","doi":"10.1016/j.crfs.2024.100834","DOIUrl":"10.1016/j.crfs.2024.100834","url":null,"abstract":"<div><p>Augmented Virtuality (AV) is a concept that merges components of Augmented Reality (AR) and Virtual Reality (VR), incorporating real elements into a virtual environment. This review analyses the influence of AV technology on sensory science and consumer behaviour, with the potential to improve product evaluation through sensory analysis. The objective is to develop immersive sensory environments that closely resemble real-world scenarios, offering accurate insights into consumer perceptions and preferences. Participants will be able to observe genuine food products within the virtual environment. Through the utilization of a multidisciplinary approach, the analysis explores the point at which technology and human senses intersect, revealing new and unique understandings of decision-making processes. This enhances comprehension of consumer choices and behaviour in virtual environments, providing practical uses for industries navigating the ever-changing nature of augmented virtuality. This review demonstrates that the integration of AV elements in sensory science can have a substantial influence.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100834"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124001606/pdfft?md5=2b6b3f9d60bc9e1234db7ab4b7c19f70&pid=1-s2.0-S2665927124001606-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142129987","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":"Oleosome interfacial engineering to enhance their functionality in foods","authors":"Saeed M. Ghazani ,&nbsp;Jason Hargreaves ,&nbsp;Burcu Guldiken ,&nbsp;Analucia Mata ,&nbsp;Erica Pensini ,&nbsp;Alejandro G. Marangoni","doi":"10.1016/j.crfs.2024.100682","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100682","url":null,"abstract":"<div><p>This study aimed to increase the physical stability of native sunflower oleosomes to expand their range of applications in food. The first objective was to increase the stability and functionality of oleosomes to lower pH since most food products require a pH of 5.5 or lower for microbial stability. Native sunflower oleosomes had a pI of 6.2. One particularly effective strategy for long-term stabilization, both physical and microbial, was the addition of 40% (w/w) glycerol to the oleosomes plus homogenization, which decreased the pI to 5.3 as well as decreasing oleosome size, narrowing the size distribution and increasing colloidal stability. Interfacial engineering of oleosomes by coating them with lecithin and the polysaccharides xanthan and gellan, effectively increased stability, and lowered their pI to 3.0 for lecithin and lower than 3.0 for xanthan. Coating oleosomes also caused a greater absolute value of the ζ-potential; for example, this amount was shifted to −20 mV at pH 4.0 for xanthan and to −28 mV at pH 4.0 for lecithin, which provides electrostatic stabilization. Polysaccharides also provide steric stabilization, which is superior. A significant increase in the diameter of coated oleosomes was observed with lecithin, xanthan and gellan. The oleosome sample with 40% glycerol showed high storage stability at 4 °C (over three months). The addition of glycerol also decreased the water activity of the oleosome suspension to 0.85, which could prevent microbial growth.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100682"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S266592712400008X/pdfft?md5=0df7ee1d2592b577d9fd1f445b13ff6d&pid=1-s2.0-S266592712400008X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139503940","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":"Sweet triterpenoid glycoside from Cyclocarya paliurus ameliorates obesity-induced insulin resistance through inhibiting the TLR4/NF-κB/NLRP3 inflammatory pathway","authors":"Jie Li ,&nbsp;Junyu He ,&nbsp;Haibo He ,&nbsp;Xiao Wang ,&nbsp;Shuran Zhang ,&nbsp;Yumin He ,&nbsp;Jihong Zhang ,&nbsp;Chengfu Yuan ,&nbsp;HongWu Wang ,&nbsp;Daoxiang Xu ,&nbsp;Chaowang Pan ,&nbsp;Huifan Yu ,&nbsp;Kun Zou","doi":"10.1016/j.crfs.2024.100677","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100677","url":null,"abstract":"<div><p>Our prophase studies have manifested that the sweet triterpenoid glycoside from the leaves of <em>Cyclocarya paliurus</em> (CPST) effectively improved the disorders of glucolipid metabolism <em>in vitro</em> and in patients. The current purpose was to further detect its mechanisms involved. The results demonstrated that CPST could ameliorate high-fat diet (HFD)-induced insulin resistance (IR), which was linked to reducing HFD-induced mice's body weight, serum glucose (GLUO), triglyceride (TG), total cholesterol (T-CHO) and low-density lipoprotein cholesterol (LDL-C), lowering the area under the oral glucose tolerance curve and insulin tolerance, elevating the percentage of brown adipose, high-density lipoprotein cholesterol (HDL-C), reducing fat droplets of adipocytes in interscapular brown adipose tissue (iBAT) and cross-sectional area of adipocytes. Further studies manifested that CPST obviously downregulated TLR4, MyD88, NLRP3, ASC, caspase-1, cleased-caspase-1, IL-18, IL-1β, TXNIP, and GSDMD protein expressions and p-NF-кB/NF-кB ratio in iBAT. These aforementioned findings demonstrated that CPST ameliorated HFD induced IR by regulating TLR4/NF-κB/NLRP3 signaling pathway, which in turn enhancing insulin sensitivity and glucose metabolism.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100677"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000030/pdfft?md5=22e75707fe4cca549265a5d9583c2b1f&pid=1-s2.0-S2665927124000030-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139503941","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":"Quality and staling characteristics of white bread fortified with lysozyme-hydrolyzed mealworm powder (Tenebrio molitor L.)","authors":"Su-Hyeon Pyo ,&nbsp;Chae-Ryun Moon ,&nbsp;So-Won Park ,&nbsp;Ji-yu Choi ,&nbsp;Jong-Dae Park ,&nbsp;Jung Min Sung ,&nbsp;Eun-Ji Choi ,&nbsp;Yang-Ju Son","doi":"10.1016/j.crfs.2024.100685","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100685","url":null,"abstract":"<div><p>Edible insects have a low environmental impact but are rich in nutrients and have been promoted as alternative protein sources. However, adding insect flour to bread negatively affects the overall quality, especially loaf volume and textural properties. Furthermore, relevant studies on chitin are limited. Therefore, this study examined chitin hydrolysis using lysozymes to enhance the quality characteristics in defatted mealworm (<em>Tenebrio molitor</em> L.) powder (DF-M)-supplemented bread. The chitin hydrolysis degree by lysozymes was evaluated using the 3,5-dinitrosalicylic acid assay and matrix-assisted laser desorption ionization–time-of-flight mass spectrometry. The amount of chitin oligomers increased with time, and no significant difference in the hydrolysis efficiency between water and 400 mM acetate buffer was observed. Enzymatic hydrolysis improved the DF-M water- and oil-binding and antioxidant capacities. In addition, chitin hydrolysis increased the volume and softened the texture of white bread. In particular, bread supplemented with DF-M hydrolyzed for 4 h at 10 % had the highest moisture content among the mealworm-added bread groups during storage for 5 days. Moreover, sensory evaluation showed a positive effect of chitin hydrolysis on acceptability. Our findings indicate that chitin hydrolysis can improve the quality of bread containing insect additives. In conclusion, this study provides novel insights into producing high-quality and functional bakery products from edible insects by the enzymatic hydrolysis of edible insect powders and could expand the applications of edible insects as food ingredients.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100685"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S266592712400011X/pdfft?md5=98d9b1a9d9358c0efe5d46bf3fdcc322&pid=1-s2.0-S266592712400011X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139654029","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":"Chitosan/aloe vera gel coatings infused with orange peel essential oils for fruits preservation","authors":"Wen Xia Ling Felicia ,&nbsp;Rovina Kobun ,&nbsp;Nasir Md Nur Aqilah ,&nbsp;Sylvester Mantihal ,&nbsp;Nurul Huda","doi":"10.1016/j.crfs.2024.100680","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100680","url":null,"abstract":"<div><p>Continuous fruit waste poses significant environmental and economic challenges, necessitating innovative fruit coating technologies. This research focuses on harnessing discarded orange peels to extract essential oil (OPEO), which is then integrated into a chitosan/aloe vera (CTS/AVG) matrix. The study comprehensively characterised the coating in terms of its physicochemical properties, antioxidant capacity, and antimicrobial efficacy. The investigation involved an analysis of particle size and distribution in the coating solutions, highlighting changes induced by the incorporation of orange peel essential oil (1 %, 2 % and 3 % v/w) into the chitosan/aloe vera (4:1 v/v) matrix, including particle size reduction and enhanced Brownian motion. The study quantifies a 33.21 % decrease in water vapour transmission rate and a reduction in diffusion coefficient from 9.26 × 10–11 m²/s to 6.20 × 10–11 m²/s following the addition of OPEO to CTS/AVG. Assessment of antioxidant potential employing DPPH radical scavenging assays, revealed that CTS/AVG/3 %OPEO exhibited notably superior radical scavenging activity compared to CTS/AVG, CTS/AVG/1 %OPEO, and CTS/AVG/2 %OPEO, demonstrated by its IC₅₀ value of 17.01 ± 0.45 mg/mL. The study employs the well diffusion method, demonstrating a higher susceptibility of gram-negative bacteria to the coating solutions than gram-positive counterparts. Remarkably, CTS/AVG/3 %OPEO displayed the most pronounced inhibition against <em>Escherichia coli</em>, generating an inhibitory zone diameter of 14 ± 0.8 mm. The results collectively emphasised the potential of CTS/AVG/3 %OPEO as a viable natural alternative to synthetic preservatives within the fruit industry, attributed to its exceptional antioxidant and antimicrobial properties.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100680"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000066/pdfft?md5=ea7093f97f5f235c5df0b832cdca4d8e&pid=1-s2.0-S2665927124000066-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139674842","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":"Sugar lowering in fermented apple-pear juice orchestrates a promising metabolic answer in the gut microbiome and intestinal integrity","authors":"Ali Zein Alabiden Tlais ,&nbsp;Andrea Polo ,&nbsp;Lena Granehäll ,&nbsp;Pasquale Filannino ,&nbsp;Olimpia Vincentini ,&nbsp;Francesca De Battistis ,&nbsp;Raffaella Di Cagno ,&nbsp;Marco Gobbetti","doi":"10.1016/j.crfs.2024.100833","DOIUrl":"10.1016/j.crfs.2024.100833","url":null,"abstract":"<div><p>Excessive sugar consumption in young people, who are the major consumers of sugary drinks, combined with limited physical activity, is an important determinant of obesity. Despite their natural appeal, fruit juices have a similar sugar content to that of sugary drinks and once metabolized, they may induce the same biological response. This study aimed to verify whether fermentation processes can make juice consumption healthier and whether reduced-sugar juices have a specific impact on intestinal function. We designed a tailored fermentation of apple-pear juices with lactic acid bacteria and yeasts, which resulted in a reduction of sugar content (27–66%) and caloric intake, and an increase in mannitol content. The impact of newly developed apple-pear juices on gut microbiome composition and functionality was evaluated <em>in vitro</em> using the Simulator of the Human Intestinal Microbial Ecosystem (SHIME). Promising changes were found in the gut microbiota and its metabolic responses and functionality, targeting pathways related to obesity and weight loss (lipopolysaccharide and secondary metabolite biosynthesis, polycyclic aromatic hydrocarbon degradation, and amino sugar and nucleotide sugar metabolism). Additionally, the fermented apple-pear juices positively modulated the intestinal epithelial features. While the simulation of the study simplifies the complex <em>in vivo</em> conditions, it suggests that low-sugar fermented apple-pear juices can elicit targeted responses in the gut ecosystem, contributing to healthier alternatives to traditional fruit juices.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100833"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S266592712400159X/pdfft?md5=46a2dfe9d4c47a296a66010eb6d1f6c8&pid=1-s2.0-S266592712400159X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142151321","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}