Current Research in Food Science最新文献

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Ultrasound-induced modification of pea pod protein concentrate 豆荚浓缩蛋白的超声改性研究
IF 6.2 2区 农林科学
Current Research in Food Science Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.101031
Semanur Yildiz , Gulsah Karabulut , Asli Can Karaca , Oktay Yemiş
{"title":"Ultrasound-induced modification of pea pod protein concentrate","authors":"Semanur Yildiz ,&nbsp;Gulsah Karabulut ,&nbsp;Asli Can Karaca ,&nbsp;Oktay Yemiş","doi":"10.1016/j.crfs.2025.101031","DOIUrl":"10.1016/j.crfs.2025.101031","url":null,"abstract":"<div><div>Agricultural by-products have emerged as valuable resources for the sustainable production of high-quality food ingredients. Ultrasound, a novel and environmentally friendly technology, is an effective physical method for solvent-free protein modifications. This study explores the conversion of pea pods as an agricultural by-product into value-added protein-based food ingredients with multifunctional properties enhanced by high-intensity ultrasound (US). Pea pod protein concentrate in the native form (PPPC-N) obtained by alkaline extraction/isoelectric precipitation was subjected to ultrasound-induced protein modification using response surface methodology at varying amplitude (40–80 %), time (2–20 min), and protein concentration (1–5 % w/v). The US process parameters were separately optimized based on maximum solubility, emulsification, and antioxidant activity. Protein concentrates were characterized at optimal conditions (80 % amplitude, 11 min, and 1 % protein; the desirability of 0.964) based on the maximum emulsification. The optimized PPPC by US (PPPC-US) exhibited a superior solubility performance compared to PPPC-N in the pH range of 2.0–9.0. The optimal US treatment enhanced the emulsifying attributes and foaming capacity of PPPC-N with an increase of 49 %. Moreover, oil binding capacity significantly increased while water binding capacity and foam stability decreased. Developing functional ingredients from pea pod proteins can open new possibilities in formulating innovative products.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101031"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143643306","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}
引用次数: 0
Investigating the interaction between tangeretin metabolism and amelioration of gut microbiota disorders using dextran sulfate sodium-induced colitis and antibiotic-associated diarrhea models 利用葡聚糖硫酸钠诱导的结肠炎和抗生素相关性腹泻模型研究橘子皮素代谢与肠道微生物群紊乱改善之间的相互作用
IF 6.2 2区 农林科学
Current Research in Food Science Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.101049
Jingyi Xu , Yilu Chen , Minmin Zhan , Shijun Liu , Huikun Zhang , Qianhua Wu , Jie Xiao , Yong Cao , Hang Xiao , Mingyue Song
{"title":"Investigating the interaction between tangeretin metabolism and amelioration of gut microbiota disorders using dextran sulfate sodium-induced colitis and antibiotic-associated diarrhea models","authors":"Jingyi Xu ,&nbsp;Yilu Chen ,&nbsp;Minmin Zhan ,&nbsp;Shijun Liu ,&nbsp;Huikun Zhang ,&nbsp;Qianhua Wu ,&nbsp;Jie Xiao ,&nbsp;Yong Cao ,&nbsp;Hang Xiao ,&nbsp;Mingyue Song","doi":"10.1016/j.crfs.2025.101049","DOIUrl":"10.1016/j.crfs.2025.101049","url":null,"abstract":"<div><div>Dysregulation of gut microbiota homeostasis can lead to various health issues. In this study, we investigated the effects of tangeretin (TAN) on gut microbiota homeostasis in a mouse model (C57BL/6J) of disease, specifically focusing on dextran sulfate sodium (DSS)-induced colitis and antibiotic-associated diarrhea through in vitro fermentation of intestinal bacteria. Our results demonstrated that TAN effectively improved the diversity and structure of the disordered microbiota, increasing the levels of beneficial bacteria such as <em>Lachnospiraceae</em> and <em>Bacteroidaceae</em>, while decreasing harmful bacteria such as <em>Enterococcaceae</em> and <em>Pseudomonadaceae</em>. Additionally, TAN enhanced the production of short-chain fatty acids (SCFAs) in disordered microbial communities. Moreover, the metabolism of TAN by intestinal microorganisms yielded two new metabolites, which exhibited an inverse-conjugate (deconjugate) role, leading to the production of more functional substances with high bioactivity. These findings provide a scientific basis for the potential use of TAN as a prebiotic to regulate intestinal microbiota.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101049"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143807658","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Tailor-made fermentation of sprouted wheat and barley flours and their application in bread making: A comprehensive comparison with conventional approaches in the baking industry 发芽小麦和大麦面粉的定制发酵及其在面包制作中的应用:与烘焙工业中传统方法的综合比较
IF 6.2 2区 农林科学
Current Research in Food Science Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.101053
Giuseppe Perri , Graziana Difonzo , Lorenzo Ciraldo , Federico Rametta , Gaia Gadaleta-Caldarola , Hana Ameur , Olga Nikoloudaki , Maria De Angelis , Francesco Caponio , Erica Pontonio
{"title":"Tailor-made fermentation of sprouted wheat and barley flours and their application in bread making: A comprehensive comparison with conventional approaches in the baking industry","authors":"Giuseppe Perri ,&nbsp;Graziana Difonzo ,&nbsp;Lorenzo Ciraldo ,&nbsp;Federico Rametta ,&nbsp;Gaia Gadaleta-Caldarola ,&nbsp;Hana Ameur ,&nbsp;Olga Nikoloudaki ,&nbsp;Maria De Angelis ,&nbsp;Francesco Caponio ,&nbsp;Erica Pontonio","doi":"10.1016/j.crfs.2025.101053","DOIUrl":"10.1016/j.crfs.2025.101053","url":null,"abstract":"<div><div>This study investigates the development and application of type III sourdoughs, produced by fermenting sprouted wheat and barley flours with carefully selected lactic acid bacteria (LAB). Two optimized combinations of LAB strains were used: <em>Furfurilactobacillus rossiae</em> (CR5), <em>Weissella confusa</em> T6B10, and <em>Lactiplantibacillus plantarum</em> SB88.B4 for sprouted wheat flour; and <em>Leuconostoc pseudomesenteroides</em> DSM 20193, <em>L. plantarum</em> 7A, and F<em>. rossiae</em> (CR5) for sprouted barley flours. Fermentation resulted in substantial increases in peptide content (450 % in sprouted wheat flour-based sourdough and 520 % in sprouted barley flour-based sourdough) and phenolic compounds (344 % and 261 %, respectively), along with improved antioxidant activity (100 % in wheat and 40 % in barley). Among the experimental breads, those made with sprouted barley sourdough demonstrated the highest nutritional and functional benefits, including a highest content of dietary fiber, improved <em>in vitro</em> protein digestibility (IVPD, 81.14 %), a reduced predicted glycemic index (pGI, 84.78 %), and strong angiotensin-converting enzyme (ACE) inhibitory activity (73 %). The rheological behaviour of doughs incorporating novel type III sourdoughs was comparable to those containing type II wheat sourdoughs combined with enzymatyc enanchers, indicating their suitability for baking applications. Sensory evaluations highlighted that bread made with type III sourdough from sprouted wheat flour was appreciated for its enhanced crust and crumb colour, while bread made with sprouted barley sourdough stood out for its rich bran aroma, toasted notes, and balanced acidity. This study highlights the potential of targeted fermentation of sprouted flours as a key solution to address the growing demand for health-focused and eco-friendly innovations from both consumers and producers.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101053"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143839736","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Plant tissue-based scaffolds filled with oil function as adipose tissue mimetics 以植物组织为基础的油填充支架具有模拟脂肪组织的功能
IF 6.2 2区 农林科学
Current Research in Food Science Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.101002
Elyse S. Czapalay , Yasamin Soleimanian , Jarvis A. Stobbs , Alejandro G. Marangoni
{"title":"Plant tissue-based scaffolds filled with oil function as adipose tissue mimetics","authors":"Elyse S. Czapalay ,&nbsp;Yasamin Soleimanian ,&nbsp;Jarvis A. Stobbs ,&nbsp;Alejandro G. Marangoni","doi":"10.1016/j.crfs.2025.101002","DOIUrl":"10.1016/j.crfs.2025.101002","url":null,"abstract":"<div><div>Cellulosic scaffolds filled with oil were designed to replicate animal adipose tissues. Many plants are structured as polysaccharide-based cellular solids. They maintain their integrity after drying, can serve as a scaffold for incorporating fat, and do not lose integrity upon heating, thus resembling native adipose tissue. Carrots, broccoli, and asparagus were freeze-dried and subsequently filled with peanut oil, its glycerolysis product (GP), and the oleogel of this GP. Oleogel-filled scaffolds displayed high oil binding capacity (≥95%), and an oil loss resembling that of adipose tissue. In addition, the texture of oleogel-filled asparagus and broccoli tissue closely resembled that of beef and pork adipose tissues, respectively. Plant scaffolds closely emulated the temperature-dependent rheological behavior of adipose tissue. These new materials could significantly improve the quality of plant-based meat analogues, such as burgers and sausages, by preventing the thermal softening of the material upon cooking and excessive oil loss.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101002"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143422655","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}
引用次数: 0
Bovine colostrum-derived extracellular vesicles protect against non-alcoholic steatohepatitis by modulating gut microbiota and enhancing gut barrier function 牛初乳来源的细胞外囊泡通过调节肠道微生物群和增强肠道屏障功能来预防非酒精性脂肪性肝炎
IF 6.2 2区 农林科学
Current Research in Food Science Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.101039
Daye Mun , Sangdon Ryu , Daniel Junpyo Lee , Min-Jin Kwak , Hyejin Choi , An Na Kang , Dong-Hyun Lim , Sangnam Oh , Younghoon Kim
{"title":"Bovine colostrum-derived extracellular vesicles protect against non-alcoholic steatohepatitis by modulating gut microbiota and enhancing gut barrier function","authors":"Daye Mun ,&nbsp;Sangdon Ryu ,&nbsp;Daniel Junpyo Lee ,&nbsp;Min-Jin Kwak ,&nbsp;Hyejin Choi ,&nbsp;An Na Kang ,&nbsp;Dong-Hyun Lim ,&nbsp;Sangnam Oh ,&nbsp;Younghoon Kim","doi":"10.1016/j.crfs.2025.101039","DOIUrl":"10.1016/j.crfs.2025.101039","url":null,"abstract":"<div><div>Non-alcoholic steatohepatitis (NASH), characterized by severe fatty liver-associated inflammation and hepatocellular damage, is a major precursor to cirrhosis and hepatocellular carcinoma. While the exact pathogenesis of NASH remains unclear, gut microbiota dysbiosis has been implicated as a key factor contributing to endotoxin translocation and chronic liver inflammation. Recent studies have highlighted the therapeutic potential of bovine colostrum-derived extracellular vesicles (BCEVs) in modulating gut microbiota and enhancing gut barrier function, but their effects on NASH remain largely unexplored. To investigate the potential protective effects of BCEVs against NASH, 8-wk-old mice were fed a NASH-inducing diet for 3 wks while concurrently receiving oral BCEV administration. BCEV treatment markedly ameliorated hepatic steatosis, fibrosis, and inflammation. Transcriptomic analyses demonstrated a notable reduction in lipid metabolism, bacterial response, and inflammatory pathways in the intestine, as well as reduced expression of inflammation- and fibrosis-related pathways in the liver. Gut microbiota profiling revealed an increased abundance of <em>Akkermansia</em>, accompanied by enhanced cholesterol excretion. Furthermore, BCEV treatment promoted the production of tight junction proteins and mucin in the gut, reinforcing intestinal barrier integrity. These findings suggest that BCEVs promote the proliferation of <em>Akkermansia</em>, which in turn prevents endotoxin translocation to the liver. This reduction in endotoxin leakage alleviates hepatic inflammation and fibrosis. Overall, this study highlights the therapeutic potential of BCEVs as a novel strategy for managing NASH by targeting the gut–liver axis through the modulation of gut microbiota and barrier function.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101039"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143715537","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}
引用次数: 0
Hyperspectral imaging for detection of macronutrients retained in glutinous rice under different drying conditions 高光谱成像技术检测不同干燥条件下糯米中保留的大量营养物质。
IF 6.2 2区 农林科学
Current Research in Food Science Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2024.100963
Kabiru Ayobami Jimoh , Norhashila Hashim , Rosnah Shamsudin , Hasfalina Che Man , Mahirah Jahari , Puteri Nurain Megat Ahmad Azman , Daniel I. Onwude
{"title":"Hyperspectral imaging for detection of macronutrients retained in glutinous rice under different drying conditions","authors":"Kabiru Ayobami Jimoh ,&nbsp;Norhashila Hashim ,&nbsp;Rosnah Shamsudin ,&nbsp;Hasfalina Che Man ,&nbsp;Mahirah Jahari ,&nbsp;Puteri Nurain Megat Ahmad Azman ,&nbsp;Daniel I. Onwude","doi":"10.1016/j.crfs.2024.100963","DOIUrl":"10.1016/j.crfs.2024.100963","url":null,"abstract":"<div><div>This study detected the macronutrients retained in glutinous rice (GR) under different drying conditions by innovatively applying visible-near infrared hyperspectral imaging coupled with different spectra preprocessing and effective wavelength selection techniques (EWs). Subsequently, predictive models were developed based on processed spectra for the detection of the macronutrients, which include protein content (PC), moisture content (MC), fat content (FC), and ash content (AC). The result shows the raw spectra-based model had a prediction accuracy (<span><math><mrow><msubsup><mi>R</mi><mi>p</mi><mn>2</mn></msubsup></mrow></math></span>) of 0.6493, 0.9521, 0.4594, and 0.9773 for PC, MC, FC, and AC, respectively. Applying Savitzky Golay first derivatives (SG1D) method increases the <span><math><mrow><msubsup><mi>R</mi><mi>p</mi><mn>2</mn></msubsup></mrow></math></span> value to 0.9972, 0.9970, 0.9857 and 0.9972 for PC, MC, FC, and AC, respectively. Using the variable iterative space shrinkage algorithm (VISSA) as EWs reduces the spectral bands by over 60%, and this increases the accuracy of the model (SG1D-VISSA-PLSR) to 100%. Therefore, the developed SGID-VISSA-PLSR can be used to build a smart and reliable spectral system for detecting the macronutrients in GR grains.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100963"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11732696/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143001818","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}
引用次数: 0
A pan-genome perspective on the evolutionary dynamics of polyphyly, virulence, and antibiotic resistance in Salmonella enterica serovar Mbandaka highlights emerging threats to public health and food safety posed by cloud gene families 从泛基因组的角度研究Mbandaka肠炎沙门氏菌血清型的多聚性、毒力和抗生素耐药性的进化动力学,强调了云基因家族对公共卫生和食品安全构成的新威胁。
IF 6.2 2区 农林科学
Current Research in Food Science Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2024.100957
Nai-peng Kan , Zhiqiu Yin , Yu-feng Qiu , Enhui Zheng , Jianhui Chen , Jianzhong Huang , Yuhui Du
{"title":"A pan-genome perspective on the evolutionary dynamics of polyphyly, virulence, and antibiotic resistance in Salmonella enterica serovar Mbandaka highlights emerging threats to public health and food safety posed by cloud gene families","authors":"Nai-peng Kan ,&nbsp;Zhiqiu Yin ,&nbsp;Yu-feng Qiu ,&nbsp;Enhui Zheng ,&nbsp;Jianhui Chen ,&nbsp;Jianzhong Huang ,&nbsp;Yuhui Du","doi":"10.1016/j.crfs.2024.100957","DOIUrl":"10.1016/j.crfs.2024.100957","url":null,"abstract":"<div><div><em>Salmonella enterica</em> 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.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100957"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","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}
引用次数: 0
Melatonin alleviated chilling injury of cold-stored passion fruit by modulating cell membrane structure via acting on antioxidant ability and membrane lipid metabolism 褪黑素通过影响百香果的抗氧化能力和膜脂代谢,调节百香果的细胞膜结构,减轻了百香果冷害。
IF 6.2 2区 农林科学
Current Research in Food Science Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2024.100951
Yuzhao Lin, Hongbin Chen, Yazhen Chen, Bowen Tan, Xuanjing Jiang
{"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,&nbsp;Hongbin Chen,&nbsp;Yazhen Chen,&nbsp;Bowen Tan,&nbsp;Xuanjing Jiang","doi":"10.1016/j.crfs.2024.100951","DOIUrl":"10.1016/j.crfs.2024.100951","url":null,"abstract":"<div><div>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<sup>−1</sup> 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.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100951"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","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}
引用次数: 0
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 非靶向LC-MS代谢组学揭示了鲜切生菜在改良空气包装中延长储存期间从伤口诱导的酶促褐变到木质化的转变。
IF 6.2 2区 农林科学
Current Research in Food Science Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2024.100959
Fanny Widjaja , Priscille Steensma , Leevi Annala , Arto Klami , Saijaliisa Kangasjärvi , Mari Lehtonen , Kirsi S. Mikkonen
{"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 ,&nbsp;Priscille Steensma ,&nbsp;Leevi Annala ,&nbsp;Arto Klami ,&nbsp;Saijaliisa Kangasjärvi ,&nbsp;Mari Lehtonen ,&nbsp;Kirsi S. Mikkonen","doi":"10.1016/j.crfs.2024.100959","DOIUrl":"10.1016/j.crfs.2024.100959","url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100959"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","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}
引用次数: 0
Defatted chia (Salvia hispanica L.) flour peptides: Exploring nutritional profiles, techno-functional and bio-functional properties, and future directions 脱脂鼠尾草(Salvia hispanica L.)面粉多肽:探讨营养特性、技术功能和生物功能特性及未来发展方向
IF 6.2 2区 农林科学
Current Research in Food Science Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.101035
Etty Syarmila Ibrahim Khushairay , Salma Mohamad Yusop , Mohamad Yusof Maskat , Abdul Salam Babji
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