Current Research in Food Science最新文献

{"title":"A comparative study between the performance of thymol-nanoemulsion and thymol-loaded nanostructured lipid carriers on the textural, microbial, and sensory characteristics of sausage","authors":"Sedigheh Amiri ,&nbsp;Somayeh Sepahvand ,&nbsp;Mohsen Radi ,&nbsp;Elahe Abedi","doi":"10.1016/j.crfs.2024.100704","DOIUrl":"10.1016/j.crfs.2024.100704","url":null,"abstract":"<div><p>The objective of this research was to compare the function of thymol-loaded nanostructured lipid carriers (NLC) and a thymol-nanoemulsion (NE) with nitrite (120 mg/kg) on quality parameters of sausage. The droplet size of the NLC and NE was 140 and 86.39 nm with encapsulation efficiency of 97 and 94%, respectively. The results on sausage showed that all samples containing NLC and NE exhibited the lowest increase in peroxide value, total volatile base-nitrogen, and TBA with the highest inhibitory effect on the growth of <em>E. coli</em>, <em>C. perfringens</em>, lactic acid bacteria, psychrophilic bacteria, mold and yeast, and total viable counts as well as good texture and sensory attributes with the best results in the NLC + nitrite and NE + nitrite samples. The L<em>*</em> and <em>a*</em> values were relatively higher in the samples treated with nitrite, NLC + nitrite, and NE + nitrite after 4-week storage. This increase in redness was associated with the maintenance of oxymyoglobin levels and a decrease in metmyoglobin production. The results of this study indicated that the combined use of NLC/NE (particularly NE) with 60 mg/kg nitrite significantly improved the oxidative and color stability, and delayed the spoilage and off-flavor in sausage.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000303/pdfft?md5=6c221cde43a3e9a5778ddf32ca6fc22d&pid=1-s2.0-S2665927124000303-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139966165","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":null,"pages":null},"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":"Enhancing consumer sensory science approach through augmented virtuality","authors":"","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":null,"pages":null},"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":"Advances in development of long-term embryonic stem cell-like cultures from a marine fish, Sciaenops ocellatus","authors":"","doi":"10.1016/j.crfs.2024.100841","DOIUrl":"10.1016/j.crfs.2024.100841","url":null,"abstract":"<div><p>The overall goal of our research was to develop an embryonic stem cell line from red drum, <em>Sciaenops ocellatus</em>. These experiments were conducted to support future production of cell-based cultivated seafood products as a means towards meeting the growing global demand for sustainable seafood. Our hypothesis was that characteristics of embryonic stem cells, such as high proliferation and pluripotency, would facilitate development of a continuous cell line that could eventually be directed toward a muscle cell phenotype. We isolated embryonic stem cells from fertilized red drum eggs at the blastomere stage. These cells were seeded into culture wells at 50,000 cells/well. We tested various media, supplements, growth factors, and plate coatings to achieve growth of red drum embryonic cells. Cells at isolation reacted positively with the stem cell markers, OCT4, Nanog, and Sox2. Our cells had a fibroblast-like appearance and were maintained in culture for more than 43 days before senescence. Over time, most of the cultures showed extensive differentiation or died. The establishment of <em>in vitro</em> cultures of embryonic stem cell-like cells derived from red drum embryos represents progress towards developing cultured seafood products from marine fish.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124001679/pdfft?md5=17b99c57f28fc575edb5edd0589534fa&pid=1-s2.0-S2665927124001679-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142241554","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":"Energy insufficiency induced by high purine diet: Catalysts for renal impairment in hyperuricemia nephropathy rat model","authors":"","doi":"10.1016/j.crfs.2024.100864","DOIUrl":"10.1016/j.crfs.2024.100864","url":null,"abstract":"<div><div>A high purine diet emerges as a significant risk factor for hyperuricemia, and this diet may potentiate hyperuricemia nephropathy. Despite this, the mechanistic underpinnings of kidney damage precipitated by a high purine diet warrant further research. In the current investigation, a hyperuricemia nephropathy rat model was developed through induction via a high purine diet. Subsequently, metabolomic and proteomic analyses were employed to explore the metabolic characteristics of the kidney and shed light on the corresponding mechanistic pathway. Finally, fluorescence imaging and ¹⁸F-fluorodeoxyglucose positron emission tomography computed tomography (¹⁸F-FDG-PET/CT) were utilized to validate the overarching energy metabolism state. The results revealed extensive damage to the kidneys of hyperuricemia nephropathy rats following eight weeks of induction via a high purine diet. We used metabolomic to found that acyl carnitines and L-carnitine reduced in high purine diet group, indicated abnormal fatty acid metabolism. Irregularities were discerned in metabolites and enzymes associated with fatty acid β-oxidation, glycolysis, and oxidative phosphorylation within the kidneys of hyperuricemia nephropathy rats by proteomic and co-expression network analysis. The application of fluorescence imaging and ¹⁸F-FDG-PET/CT substantiated the inhibition of fatty acid β-oxidation and glycolysis within the kidneys of hyperuricemia nephropathy rats. On the contrary, a compensatory enhancement in the function of oxidative phosphorylation was observed. Given that the primary energy supply for renal function was derived from the metabolic pathway of fatty acids β-oxidation, any disruption within this pathway could contribute to a deficit in the energy provision to the kidneys. Such an energy insufficiency potentially laid the groundwork for eventual renal impairment. In addition, inhibition of the peroxisome proliferator-activated receptors signaling pathway was noted in the present findings, which could further exacerbate the impediment in the β-oxidation function. In conclusion, it was discerned that a deficiency in energy supply plays a critical role in the kidney injury in hyperuricemia nephropathy rats, thereby endorsing paying more attention to renal energy supply in the therapy of hyperuricemia nephropathy.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142320050","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":"Modeling of cooking and phase change of egg white using computational fluid dynamics","authors":"","doi":"10.1016/j.crfs.2024.100872","DOIUrl":"10.1016/j.crfs.2024.100872","url":null,"abstract":"<div><div>This study proposes simulating the cooking of eggs by modeling fluid egg products as phase-change materials (PCMs) within a computational fluid dynamics (CFD) model. A simplified physical prototype was built to conduct experiments to tune a simpler version of the mathematical model. The information was later used to build a complete mathematical model of a real egg that was compared with experimental data. Phase transition temperature ranges, and the energy required to initialize the transition were specified. Heat transfer coefficients were estimated for both models. Experiments for thermal processing and phase change were conducted at temperatures between 90 and 100 °C. The real egg model was validated with experimental data reported elsewhere. The simulations assess the time required to cook an egg (800–1200 s), demonstrating a homogeneous increase in temperature and phase transition. However, potential overestimation in simulations was observed, likely due to differences in quantifying techniques and non-uniform cooking processes.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142420470","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":"Legumes as an alternative protein source in plant-based foods: Applications, challenges, and strategies","authors":"","doi":"10.1016/j.crfs.2024.100876","DOIUrl":"10.1016/j.crfs.2024.100876","url":null,"abstract":"<div><div>Since animal proteins may pose a threat to the global environment and human health, the development of alternative proteins has become an inevitable trend in the future. Legumes are considered to be one of the most promising sources of sustainable alternative animal proteins. Legume proteins are considered to exhibit excellent processing properties, including emulsification, gelation, and foaming, which have led to their widespread use in the food industry. Moreover, legume proteins are not only taken as substitutes for meat proteins, they also play an essential role in novel plant-based foods (meat, dairy, fermented food, and fat). However, there are few comprehensive overview studies on the application of legume proteins in plant-based foods. Therefore, this review provides a general overview of the main sources, functional properties, and applications in plant-based foods of legume proteins. In addition, challenges to the application of legume proteins in plant-based foods and specific strategies to address these challenges are presented. The review may provide some references for the further application of legume proteins in novel plant-based foods.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142420524","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":"Elucidating the influence of volatile compounds on aroma profiles across peach (Prunus persica L.) cultivars and offspring exhibiting diverse flesh colors","authors":"","doi":"10.1016/j.crfs.2024.100901","DOIUrl":"10.1016/j.crfs.2024.100901","url":null,"abstract":"<div><div>Yellow- and white-fleshed peach fruits are favored for their diverse flesh colors. While carotenoid accumulation primarily dictates flesh color differences, the influence of volatile compounds on their aromas remains largely unexplored. Here, multiple analytical methods including odor importance assessment, hierarchical clustering, and aroma characterization analysis were employed to investigate volatile compositions and aroma characteristics of the two types of peach, as well as the offspring with identical parentage. Dihydro-<em>β</em>-ionone was the sole volatile exhibiting content and odor importance disparities between the two types of peach, and in descendant cultivars such volatiles encompassed theaspirane additionally. Respectively 16 and 30 important volatiles were identified in the two peach types and in the offspring cultivars, and subsequently overview of their aroma characteristics was obtained from a graphical perspective. The two peach types and offspring cultivars all revealed prevalent floral, fruity and caramel notes, whereas the higher odor activity values and especially the woody odors in the white-fleshed cultivars, as well as the differential balance degrees of the main odor directions defined the distinct aromas. By delving into the pivotal differences in odor directions and aroma profiles between the two types of peach, this research elucidates the aroma distinctions rooted in flesh color variations and paves the way for uncovering aroma formation mechanisms in fruits with varied flesh colors.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142572521","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":"Extraction-depended and thermally-modulated physical and chemical properties of powders produced from cranberry pomace extracts","authors":"Jessica Brzezowska,&nbsp;Aleksandra Hendrysiak,&nbsp;Aneta Wojdyło,&nbsp;Anna Michalska-Ciechanowska","doi":"10.1016/j.crfs.2023.100664","DOIUrl":"10.1016/j.crfs.2023.100664","url":null,"abstract":"<div><p>Recovering bioactives from botanical by-products in the form of powders has been attempted through a number of multidirectional approaches. Yet understanding the processing of such plant formulations requires dedicated research owing to the manifold factors shaping the quality of powders. Therefore, the study aimed at production of cranberry powders from pomace extracts and to evaluate how different solvent type, carriers and drying techniques modulate their physico-chemical properties. Freeze- and vacuum drying significantly differentiated samples in terms of physical properties, while the extraction solvent and carrier type had substantial impact on chemical ones. For carrier-added products pomace extraction with acidified 50% ethanol resulted in the highest content of identified phenolics in powders (up to 5.87 g · 100 g⁻¹ dry matter), while 30% acetone in the lowest (on average, 3.94 g · 100 g⁻¹ dry matter). Acetone extraction strengthened the formation of hydroxymethyl-<em>L</em>-furfural that was higher when compared to acidified 50% ethanol, while trace amounts were reported for non-acidified counterpart. Similar observation was made in the case of flavan-3-ols. Addition of carriers during powders production led to the lower hydroxymethyl-<em>L</em>-furfural formation even down to 74% with regard to carrier-free samples. The study confirmed feasibility of managing cranberry pomace into high-value powders in extraction-depended and thermally-modulated quality matter.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927123002320/pdfft?md5=1b68c426a62e22c761c4b32edf1a9ef5&pid=1-s2.0-S2665927123002320-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139019052","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":"Characterizations of emulsion gel formed with the mixture of whey and soy protein and its protein digestion under in vitro gastric conditions","authors":"Yu Cheng ,&nbsp;Aiqian Ye ,&nbsp;Harjinder Singh","doi":"10.1016/j.crfs.2023.100674","DOIUrl":"https://doi.org/10.1016/j.crfs.2023.100674","url":null,"abstract":"<div><p>Partially replacing animal proteins with plant proteins to develop new products has much attention. To get knowledge of their application in emulsion gels, heat-induced composite protein emulsion gels were fabricated using the mixtures of whey protein isolate (WPI) and soy protein isolate (SPI) with the final total protein concentration of 10% (w/w). The water holding capacity (WHC), mechanical and rheological properties and microstructure of mixed protein emulsion gels prepared at different WPI to SPI ratios (100:0, 90:10, 70:30, 50:50, 30:70, 10:90, 0:100, w/w) were investigated. The ratios of WPI to SPI showed little effect on the WHC of the mixed protein emulsion gels (p &gt; 0.05). Increasing the ratio of SPI decreased the hardness and storage modulus (G′) of mixed protein emulsion gels, whereas the porosity of mixed protein emulsion gels in the microstructure increased, as shown by CLSM. Both β-lactoglobulin and α-lactalbumin from WPI and 7 S and 11 S from SPI participated in forming the gel matrix of mixed protein emulsion gels. More protein aggregates existed as the gel matrix filler at the high soy protein levels. Interestingly, the G′ of mixed protein emulsion gels at the WPI to SPI ratio of 50:50 was higher than the sum of G′ of individual WPI and SPI emulsion gels. The whey protein network predominated the gel matrix, while soy protein predominated in the active filling effect. When subjected to an in vitro dynamic gastric digestion model, soy protein in the gels (WPI:SPI = 50:50) degraded faster than whey protein during gastric digestion. This study provided new information on the characteristics of composite protein emulsion gel fabricated with the WPI and SPI mixture.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927123002423/pdfft?md5=cb81de14b61481f9dddb0851874c8c4a&pid=1-s2.0-S2665927123002423-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139107096","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}