Current Research in Food Science最新文献

{"title":"Design and test of steam-injected continuous scrambled egg device.","authors":"Liangyu Xue, Xiaojia Hu, Bo Qi, Yibing Yuan, Wensong Wei, Ping Yang, Xin Ai, Fangting Fu, Chunhui Zhang","doi":"10.1016/j.crfs.2024.100948","DOIUrl":"10.1016/j.crfs.2024.100948","url":null,"abstract":"<p><p>To solve the existing problems of low yield, uneven quality, and single form of industrially scrambled eggs, we have developed a continuous high-output steam scrambled egg device based on the principle of steam injected. By establishing calibration curves for egg, oil, and steam flow rates, determining the key parameters of the equipment, and simulating the heat transfer process between steam and egg by Computational Fluid Dynamics (CFD), we created the device and verified its production performance. The results show that the capacity of this device can reach 104.4 kg/h, which greatly improves production efficiency. By precisely adjusting the steam flow, this device can produce scrambled eggs in the form of blocks, thick slices, thin slices, and broken. Moreover, the differences between the scrambled eggs produced by this device and the traditional frying pan were not significant in terms of color, taste and sensory evaluation (<i>p</i> > 0.05). Most importantly, this device produces scrambled eggs with better elasticity, softer texture, and better overall uniformity of maturity to achieve consumer satisfaction. This study provides technical support for the industrialized continuous production of Chinese egg dishes.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"100948"},"PeriodicalIF":6.2,"publicationDate":"2024-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11683259/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142906651","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":"Metabolomic and biochemical insights into bioactive compounds and antioxidant properties of black oilseed testa and peeled seeds.","authors":"Habtamu Kefale, Rong Zhou, Zishu Luo, Senouwa Segla Koffi Dossou, Muez Berhe, Lei Wang, Ahmed A Abbas, Yanxin Zhang, Ting Zhou, Jun You, Linhai Wang","doi":"10.1016/j.crfs.2024.100939","DOIUrl":"10.1016/j.crfs.2024.100939","url":null,"abstract":"<p><p>Black oilseed crops are rich in diverse phenolic compounds and have excellent antioxidant activities, as reported in traditional Chinese medicine. Testa (seed coat) and peeled seeds (cotyledon, embryo, and other structures) are the seed's crucial components, contributing to the variation in phytonutrient, phenol content, bioactive component, and protective and pharmacological effects. However, comprehensive and comparative information on total phenol, flavonoid, antioxidant, and metabolic profiles in black seed testa and peeled sesame, soybean, peanut, and rapeseed seeds is rare. Here, we investigated the metabolic profiles, phenolic contents, and antioxidant activities of four black oilseed crop testas and peeled seeds. This study revealed that testa has higher total phenol, flavonoid, and antioxidant activities than peeled seeds. A total of 1847 metabolites were identified across all samples and categorized into 17 major classes: flavonoids (20.02%), phenolic acids (15.15%), lipids (11.47%), amino acids and derivatives (9.36%), alkaloids (7.47%), organic acids (5.79%), terpenoids (5.68%), lignans (5.57%), saccharides (4.27%), and nucleotides and derivatives (4.17%) among the top ten. Primary class metabolites such as amino acids, saccharides, and vitamins were higher in the peeled seeds than in the testa, signifying the role of energy reservoirs and nutritive potential. However, flavonoids, phenolic acids, coumarins, chromones, lignans, terpenoids, tannins, organic acids, and lipids were abundant in the testa. Interestingly, the diversity and content of secondary metabolites were more abundant in the testa than in the peeled seeds of each crop, explaining their potential for phenol content, bioactivity, antioxidant activity, and pharmacological potential. The bioactivity of peeled seeds and testas may be associated with the phytochemical composition and content of flavonoids, phenolic acids, terpenoids, alkaloids, lipids, terpenoids, lignans, amino acids, and saccharides. Therefore, according to our results, peeled seeds offer higher nutritional value, and the testa has medicinal and protective properties. This study provides insights into the variations in phytochemical composition, phenolic content, and antioxidant activity of testa and peeled black sesame, soybean, peanut, and rapeseed seeds for further application of oilseeds in food products and to maximize nutritional benefits.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"100939"},"PeriodicalIF":6.2,"publicationDate":"2024-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11683268/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142906653","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":"Serum markers for beef meat quality: Potential media supplement for cell-cultured meat production.","authors":"Sana Iram, Amar Akash, Chandra Sekhar Kathera, Kye Won Park, Yoon Shin Cho, Jihoe Kim","doi":"10.1016/j.crfs.2024.100943","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100943","url":null,"abstract":"<p><p>As the global population continues to grow and food demands increase, the food industry faces mounting pressure to develop innovative solutions. Cell-cultured meat involves cultivating cells from live animals through self-renewal methods or scaffolding and presents a promising alternative to traditional meat production by generating nutritionally rich biomass. However, significant research is still needed to overcome challenges such as developing serum-free media, identifying suitable additives to support cell growth, and ensuring the quality of cell-cultured meat closely resembles that of traditional meat. Meat quality, which is influenced by various sensorial factors (color, texture, and taste), tenderness, and nutritional values, is determined by the level of intramuscular fat deposition, which significantly influences both meat yield and quality. This paper offers a concise overview of serum markers used to assess beef quality and yield and potential additives currently used in culture media for cell-cultured meat production. We also proposed the potential of using serum markers as additives in the culture media to enhance production of cell-cultured meat. Overall, this review highlights the significance of cell-cultured meat production as a viable solution to address the challenges posed by increasing food demands.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"100943"},"PeriodicalIF":6.2,"publicationDate":"2024-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11696856/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142930808","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":"Modulating the aroma and taste profile of soybean using novel strains for fermentation.","authors":"Xin Hui Chin, Ryan Soh, Geraldine Chan, Pnelope Ng, Aaron Thong, Hosam Elhalis, Kanagasundaram Yoganathan, Yvonne Chow, Shao Quan Liu","doi":"10.1016/j.crfs.2024.100933","DOIUrl":"10.1016/j.crfs.2024.100933","url":null,"abstract":"<p><p>A key factor influencing consumer acceptance of soybean products is the aroma and taste profile, which can be modulated through fermentation using unique microbial strains. This study aimed to identify and characterize novel microbial strains with the potential to enhance flavour profiles including umami, while reducing undesirable flavour notes such as beany aromas. The results showed an 800% (8-fold) increase in free amino acids in samples fermented with <i>Rhizopus oryzae</i>, which correlated with an increase in umami intensity as measured using an E-tongue. Samples fermented with <i>Neurospora crassa</i> also demonstrated an increase in methionine and cysteine, sulfur-containing amino acids that are deficient in raw soybean. Fermentation additionally resulted in a significant increase in fatty acids and alterations to the fatty acid profile. Notably, samples fermented with <i>Penicillium camemberti</i>, <i>Penicillium nalgiovense</i>, <i>Penicillium chrysogenum</i>, and <i>Leuconostoc mesenteroides</i> containing omega-3 fatty acids. Lastly, fermentation introduced desirable aroma compounds, including 'smoky', 'cheesy' and 'floral' notes, enhancing the sensory appeal of certain samples. This study demonstrates the innovative use of novel microbial strains in soybean fermentation as a promising strategy to modulate the aroma and taste profile of soybean products.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"100933"},"PeriodicalIF":6.2,"publicationDate":"2024-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11683219/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142906654","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":"Yellow bean (<i>Phaseolus vulgaris</i> L.) germplasm with less dietary fiber have shorter cooking times and more bioavailable iron.","authors":"Rie Sadohara, Jason A Wiesinger, Henry J Thompson, Raymond P Glahn, Karen Cichy","doi":"10.1016/j.crfs.2024.100942","DOIUrl":"10.1016/j.crfs.2024.100942","url":null,"abstract":"<p><p>Some yellow-colored market classes of dry bean (<i>Phaseolus vulgaris</i> L.) are valued by consumers as an easy-to-digest, fast cooking alternative to darker colored red and black beans, which in comparison generally have longer cooking times and reduced iron bioavailability. There is evidence that the cooking time of yellow beans is linked to the dietary fiber content and may also contribute to nutrient digestibility and bioavailability. Therefore, 52 fast-, moderate-, and slow-cooking yellow beans with diverse iron bioavailability from five market classes (Amarillo, Canario, Green-yellow, Manteca, and Mayocoba) were selected for total dietary fiber (TDF) analysis. TDF was measured as insoluble (IDF) + soluble (SDF) + oligosaccharides (OLIGO) using method AOAC2011.25. Wide variations in the concentrations of IDF (16.0-23.1%), SDF (1.6-7.7%), OLIGO (1.5-3.4%), and TDF (20.6-31.3%) were detected among the yellow beans with various cooking times. Lower concentrations of IDF in yellow beans were associated with shorter cooking times and higher iron bioavailability. The larger sized Andean yellow beans had more SDF than Middle American. One Mayocoba breeding line from Puerto Rico, PR1146-124, had 42% less OLIGOs than average, and may be useful for breeding low-flatulence beans for consumer acceptability. Fast cooking yellow beans provide the same SDF and OLIGO concentrations as yellow beans with longer cooking times but have the added benefit of shorter cooking times (convenience) and provide more bioavailable iron after cooking.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"100942"},"PeriodicalIF":6.2,"publicationDate":"2024-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11681885/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142902675","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":"Bacterial microbiota associated with raw plant-based meat analogue products and their influences on selective enrichment for <i>Escherichia coli</i> O157:H7.","authors":"Sabrina Capitani, Liam P Brown, Catherine D Carrillo, Calvin Ho-Fung Lau","doi":"10.1016/j.crfs.2024.100944","DOIUrl":"10.1016/j.crfs.2024.100944","url":null,"abstract":"<p><p>Towards fostering a more sustainable food production system in face of the climate change challenge, alternative protein meat-substitute products that are plant-based and free of animal by-products have been gaining attractions from both food manufacturers and consumers. With these so-called plant-based meat analogues (PBMAs) becoming increasingly available at supermarkets, there is very little known about their microbial properties. In this short report, we characterized the bacterial composition of raw plant-based ground meat imitation retail products using 16S rRNA gene amplicon sequencing. Despite the observed bacterial community dissimilarity between sample brands, a total of 18 shared genera (dominated by Bacilli and Gammaproteobacteria classes) were identified as the core constituents of the bacterial microbiota of these PBMA products. Within the scope of food safety testing, to gain insights on the dynamics of the enrichment process for <i>E. coli</i> O157:H7 in accordance with the Health Canada reference method MFHPB-10, bacterial taxonomic analyses were conducted at different stages of the prescribed cultural procedures. Using both control and <i>E. coli</i> O157:H7-inoculated PBMA samples it was revealed that, independent of the presence of <i>E. coli</i> O157:H7, off-target bacteria of the <i>Clostridium sensu stricto 1</i> genus were significantly enriched from the uncultured samples. Additionally, the abundance of <i>Hafnia-Obesumbacterium</i> bacteria in the PBMA samples was also increased in the enrichment products, but only when <i>E. coli</i> O157:H7 was absent. Consistent with the spread-plating results indicating that the inoculated <i>E. coli</i> O157:H7 cells were capable of reaching a high density (>10⁸ CFU/ml) in the resultant enrichment cultures, the significant enrichment of bacterial 16S rRNA gene sequences belonging to the targeted genus of <i>Escherichia,</i> but not <i>Hafnia-Obesumbacterium</i>. This further highlights the competitive nature of the selective enrichment for <i>E. coli</i> O157:H7 against specific background bacteria associated with the PBMA products.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"100944"},"PeriodicalIF":6.2,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11664062/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142881695","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":"Pulsed electric field processing of edible insect slurries induces thermally-assisted microbial inactivation.","authors":"L J H Sweers, M Mishyna, L M Ahrné, R M Boom, V Fogliano, T Patra, C M M Lakemond, J K Keppler","doi":"10.1016/j.crfs.2024.100940","DOIUrl":"10.1016/j.crfs.2024.100940","url":null,"abstract":"<p><p>Insect-based food ingredients are emerging as sustainable protein sources, but their production requires ensuring microbial safety and inactivation of endogenous enzymes to avoid undesirable proteolysis, without compromising protein structure. While traditional thermal processing affects the protein structure, the potential of pulsed electric field (PEF) technology to inactivate microorganisms in lesser mealworm and house cricket slurries at pH 3 while simultaneously retaining the native protein structure is yet unexplored. Lesser mealworm and house cricket slurries at pH 3 were subjected to continuous and batch PEF treatments with varying intensities (0-450 kJ/kg). Microbial inactivation (aerobes, anaerobes, yeasts, and moulds), temperature changes, protein solubility, protein structure (SDS-PAGE and FTIR), and endogenous protease activity were assessed. For both insect species, high-intensity PEF (>150 kJ/kg) achieved up to 5 log microbial reduction, but increased temperatures up to 75 °C, altering protein structure. Low-intensity PEF did not affect protein conformation and protease activity, but was not effective in microbial inactivation (<1 log reduction). We conclude that while PEF can effectively inactivate microorganisms, it cannot be considered a non-thermal method for the present sample conditions due to the temperature increase at higher intensities. PEF could be well-suitable for incorporation in hurdle techniques, such as combinations with moderate heating. Future research should investigate synergistic effects of PEF, also for using alternative PEF set-ups, with other mild processing techniques for effective microbial inactivation while preserving native protein structure. Furthermore, optimal PEF intensities for enhanced protein solubility should be explored.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"100940"},"PeriodicalIF":6.2,"publicationDate":"2024-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11653145/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142863532","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":"Improving gel properties of egg white protein using coconut endosperm dietary fibers modified by ultrasound and dual enzymolysis combined with carboxymethylation or phosphate crosslinking.","authors":"Anyu Zhang, Jun Ma, Peiyao Long, Yajun Zheng, Yichan Zhang","doi":"10.1016/j.crfs.2024.100941","DOIUrl":"10.1016/j.crfs.2024.100941","url":null,"abstract":"<p><p>Coconut endosperm residue is a rich dietary fiber resource; however, its hydration properties are poor. To enhance the functionality and applications of coconut endosperm residue dietary fiber (CERDF) in the food industry, ultrasound, cellulase, and hemicellulase hydrolysis combined with carboxymethylation or phosphate crosslinking have been used. The impact of the modified CERDFs on egg white protein gel (EWPG) was also studied. Compared to unmodified CERDF, CERDF modified by ultrasound and dual enzymatic hydrolysis combined with carboxymethylation (CERDF-UDEC) or phosphate-crosslinking (CERDF-UDEPC) exhibited a larger surface area and improved water retention and expansion abilities (<i>p</i> < 0.05). Addition of CERDF, CERDF-UDEC, and CERDF-UDEPC increased the random coil content of EWPG and rendered its microstructure more granular. CERDF-UDEC and CERDF-UDEPC improved EWPG properties more effectively than unmodified CERDF. These enhancements included increased water retention, pH, hardness (from 109.87 to 222.38 g), chewiness (from 78.07 to 172.13 g), and gumminess (from 85.12 to 181.82), and a reduction in its freeze-thaw dehydration rate (from 33.66% to 16.26%) and transparency (<i>p</i> < 0.05). Adding CERDF and CERDF-UDEC (3-5 g/100 g) enhanced the gastric stability and intestinal digestibility of EWPG. Thus, CERDF modified through ultrasound and dual enzymolysis combined with carboxymethylation or crosslinking improved the gel properties of EWPG. However, further research is needed to clarify the mechanisms behind these modifications and evaluate their economic feasibility.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"100941"},"PeriodicalIF":6.2,"publicationDate":"2024-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11650264/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142846027","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":"Integrated metabolomics and transcriptomics analysis provides insights into biosynthesis and accumulation of flavonoids and glucosinolates in different radish varieties.","authors":"Da Cai, Yanjie Dong, Lei Wang, Shancang Zhao","doi":"10.1016/j.crfs.2024.100938","DOIUrl":"10.1016/j.crfs.2024.100938","url":null,"abstract":"<p><p>Radish is an important vegetable worldwide, with wide medicinal functions and health benefits. The quality of radish, strongly affected by phytochemicals like flavonoids and glucosinolates, are quite different depending on the radish varieties. However, the comprehensive accumulation profiles of secondary metabolites and their molecular regulatory mechanisms in different radish cultivars remain unclear thus far. Herein, we comprehensively analyzed the secondary metabolite and gene expression profiles of the flesh and skin of four popular radish varieties with different flesh and/or skin colors, using UPLC-MS/MS-based metabolomics and transcriptomics approach combined with RT-qPCR. The results showed that altogether 352 secondary metabolites were identified in radish, of which flavonoids and phenolic acids accounted for 60.51% of the total. The flesh and skin of each variety exhibited distinct metabolic profiles, making them unique in coloration, flavor, taste, and nutritional quality. The differential metabolites were mostly enriched in flavonoid biosynthesis, flavone and flavonol biosynthesis, phenylpropanoid biosynthesis, and glucosinolate biosynthesis pathway. Further, 19 key genes regulating the differential accumulation of flavonoids among different radish varieties were identified, such as <i>RsCHS</i>, <i>RsCCOAMT</i>, <i>RsF3H</i>, <i>RsFLS</i>, <i>RsCYP75B1</i>, <i>RsDFR</i>, and <i>RsANS</i> that were significantly upregulated in red-colored radish tissue. Also, 10 key genes affecting the differential accumulation of glucosinolates among different varieties were identified, such as <i>RsCYP83B1</i>, <i>RsSUR1</i>, and <i>RsST5a</i> that were significantly increased in the skin of green radish. Moreover, systematical biosynthetic pathways of flavonoids and glucosinolates and co-expression networks between genes and metabolites were constructed based on integrative analysis between metabolomics and transcriptomics. Our findings provide a novel insight into the mechanisms of radish quality formation, thereby providing a molecular basis for breeding and cultivation of radish with excellent nutritional quality.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"100938"},"PeriodicalIF":6.2,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11665663/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142881696","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":"Pea protein isolate-based active films for salmon preservation: The role of different essential oils in film properties, antioxidant, and antibacterial activities.","authors":"Jingjing Cheng, Nethraja Kandula, Victoria Eugenia Cortes, Hyuk Choi, Prashant Singh, Leqi Cui","doi":"10.1016/j.crfs.2024.100936","DOIUrl":"10.1016/j.crfs.2024.100936","url":null,"abstract":"<p><p>To improve the packaging properties of pea protein isolate (PPI) films, 2 wt% of essential oil (EO) from garlic, ginger, or cinnamon was individually incorporated into the films. The film properties were evaluated after the addition of EOs. The resulting PPI active films were applied to salmon to explore their efficacy in a real food system. The results indicated that the moisture content (MC), total soluble matter (TSM), water vapor permeability (WVP), water contact angle (WCA), tensile strength (TS), and elongation at break (EAB) of PPI film decreased after adding EOs, with the extent of the decrease varying based on the type of oil. SEM images revealed that the distribution of EOs within the film matrix differed: garlic EO was mainly distributed within the internal structure, while ginger and cinnamon EOs were primarily on the surface. FTIR analysis confirmed the interactions between PPI and EOs. When applied to salmon, garlic EO and ginger EO promoted lipid oxidation, whereas cinnamon EO significantly delayed it. Although PPI-based active films containing garlic or cinnamon EOs showed remarkable antibacterial activity in vitro, they did not inhibit bacterial growth in salmon. Additionally, EOs in active films may notably alter the color and sensory properties of salmon, potentially influencing consumer acceptance. Our findings demonstrated that the EO type is a key factor in influencing the properties of edible films. More importantly, the effectiveness of active films is closely related to the specific food system in which they are applied.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"100936"},"PeriodicalIF":6.2,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11652925/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142853350","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}