Current Research in Food Science最新文献

{"title":"Enhancing water solubility of phytosterols through Co-amorphization with food-grade coformers","authors":"Yuxin Li ,&nbsp;Yingting Luo ,&nbsp;Xuening Song ,&nbsp;Yuzhuo Wang ,&nbsp;Simiao Liu ,&nbsp;Fazheng Ren ,&nbsp;Lingyan Kong ,&nbsp;Hao Zhang","doi":"10.1016/j.crfs.2025.100984","DOIUrl":"10.1016/j.crfs.2025.100984","url":null,"abstract":"<div><div>Phytosterols (PS) offer significant health benefits in human diet, but its poor solubility limits its effectiveness and application. This study explored enhancing PS solubility by testing thirteen food-grade coformers, three preparation methods and proportions screening to obtain the optimal formulation. Nicotinamide (Nic) was identified as the most effective coformer. A 20:1 (w/w) PS-Nic co-amorphous (CM) mixture, prepared via freeze-drying, achieved a solubility of 1536.4 μg/mL, significantly higher than pure PS. X-ray diffraction and differential scanning calorimetry confirmed the amorphous state of the mixture. Fourier-transform infrared, Raman, and ¹H NMR spectroscopies, along with molecular dynamics simulations, revealed strong intermolecular interactions between PS and Nic. The PS-Nic CM demonstrated up to 60% <em>in vitro</em> dissolution and release within 2 h and maintained stable after storage at 4 °C for 6 months and under accelerated conditions equivalent to 10 months at room temperature. In sum, the crystal structure of PS was altered, and formed a co-amorphous system by using Nic as the optimal ligand via lyophilization to increase solubility. These findings suggest that the PS-Nic CM system has potential applications in functional foods, offering a feasible strategy to enhance the bioavailability of PS.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100984"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095836","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":"Optimization of the germination time of proso and foxtail millets to enhance the bioactive properties, antioxidant activity, and enzymatic power and reduce antinutritional factor","authors":"Roman Karki,&nbsp;Pravin Ojha,&nbsp;Sushma Maharjan,&nbsp;Utshah Manandhar,&nbsp;Sophi Maharjan","doi":"10.1016/j.crfs.2025.100987","DOIUrl":"10.1016/j.crfs.2025.100987","url":null,"abstract":"<div><div>The germination of millets is a traditional yet underutilized method to enhance their nutritional and functional attributes. This study investigates the impact of germination time on the bioactive, enzymatic, and antinutritional properties of proso millet (<em>Chino Dude</em>) and foxtail millet (<em>Kaguno Red</em> and <em>Kaguno White</em>) varieties. Germination was conducted over five days (0–5 days), and changes in total phenolic and flavonoid content, tannin content, antioxidant activity, diastatic power, α-amylase activity, reducing sugars, and trypsin inhibition activity were measured. A two-way ANOVA revealed significant effects (<em>p</em> &lt; 0.05) of varietal differences and germination time on these properties. Total phenolic and flavonoid content and antioxidant activity increased significantly (<em>p</em> &lt; 0.05) unit day 3 of germination after which it decreased until day 5. Tannin content and trypsin inhibitor decreased significantly (<em>p</em> &lt; 0.05) from day 1 to day 5 of germination, whereas diastatic power and α-amylase increased (<em>p</em> &lt; 0.05) with an increase in germination time. The optimal germination time was determined to be 3.46 days using multiple regression models to maximize bioactive compounds and enzymatic activity while minimizing antinutritional factors. Moreover, <em>Kaguno Red</em> exhibited the highest bioactive levels, while <em>Kaguno White</em> had the lowest trypsin inhibition activity, indicating varietal-specific differences in analyzed parameters. This study highlights the potential of tailored germination strategies to enhance the nutritional and functional profiles of millets, providing actionable insights for functional food development in regions reliant on millet as a staple crop.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100987"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143528731","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":"Diversity of dietary protein patterns across Europe – Impact on nutritional quality and environmental sustainability","authors":"Merel C. Daas ,&nbsp;Pieter van 't Veer ,&nbsp;Elisabeth H.M. Temme ,&nbsp;Anneleen Kuijsten ,&nbsp;Mirjana Gurinović ,&nbsp;Sander Biesbroek","doi":"10.1016/j.crfs.2025.101019","DOIUrl":"10.1016/j.crfs.2025.101019","url":null,"abstract":"<div><div>Transitioning from animal-based to plant-rich diets could potentially improve both human and planetary health, but a thorough understanding of the protein component in the diet is essential. This research aimed to identify dietary protein patterns in the European adult population and evaluate differences in nutritional quality and environmental sustainability. Individual-level food consumption data were obtained from 25 European countries (40,101 participants, 18–64 years), available from the EFSA Comprehensive European Food Consumption Database. We applied statistical clustering to classify individuals according to their consumption of 24 protein source food groups. The patterns were evaluated for nutrient requirements, the Nutrient Rich Diet (NRD) 15.3 score, greenhouse gas emissions (GHGE) and land use (LU). Six patterns emerged: <em>Common</em> (42.2%), <em>Fast-food</em> (19.5%), <em>Traditional</em> (14.8%), <em>Health-conscious</em> (12.0%), <em>Milk-rich</em> (9.8%) and <em>Plant-forward</em> (1.6%), with country-specific variations. Most patterns obtained 64–69% of their protein intake from animal products, except for the <em>Plant-forward</em> pattern (52%). The <em>Plant-forward</em> pattern achieved the highest NRD15.3 (+11%), and lowest GHGE (−20%) and LU (−25%) compared to the population average and was most commonly consumed in Austria, Finland, Spain, Portugal and Belgium (4.1–4.5%). The <em>Health-conscious</em> pattern also scored high in nutritional quality (NRD15.3: +9%), whereas the <em>Traditional</em> pattern showed higher environmental impacts (GHGE: +5%, LU: +7%). These findings highlight the diversity of dietary protein patterns across Europe, each with unique nutritional profiles and varying environmental impacts. The <em>Plant-forward</em> pattern provides a promising example for healthier, more sustainable diets, but tailored approaches that consider the cultural and demographic contexts of individual countries are needed to optimize health and environmental outcomes for all patterns.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101019"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143601115","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":"Genistein alleviates colitis by suppressing inflammation and modulating colonic Marvinbryantia formatexigens abundance and metabolites","authors":"Yang He,&nbsp;Xiaoli Qin,&nbsp;Chaoyong Liao,&nbsp;Rafaela Lameira Souza Lima,&nbsp;Qihang Hou,&nbsp;Jiaqi Lei,&nbsp;Yujiao Lai,&nbsp;Qiuyu Jiang,&nbsp;Bo Wang,&nbsp;Bingkun Zhang","doi":"10.1016/j.crfs.2025.101016","DOIUrl":"10.1016/j.crfs.2025.101016","url":null,"abstract":"<div><div>As an active ingredient of leguminous plants, genistein is extremely important for alleviating various human diseases. However, the regulatory effect of genistein on intestinal microbiota in alleviating enteritis is still unclear. In this study, the effect of genistein in alleviating dextran sodium sulfate (DSS)-induced colitis and the potential microbial metabolic regulation mechanism were explored. First, the effect of genistein on DSS-induced colitis was studied in mice. Then antibiotics were used to inhibit intestinal bacteria to verify that intestinal microorganisms play an important role in alleviating colitis of genistein. Finally, mice were administrated with live differential bacterium to confirm that genistein can regulate intestinal microorganisms to treat colitis. The results indicated that genistein alleviated DSS-induced colonic inflammation by inhibiting the Nuclear factor kappa-B and Cyclooxygenase-2/Prostaglandin E2 pathway. Genistein alleviated DSS-induced intestinal injury and decreased Mucin 2 secretion. Supplementation with genistein attenuated the DSS-induced decrease in the alpha diversity of gut bacteria. Genistein increased the abundance of <em>Lachnospiraceae</em> and <em>Marvinbryantia formatexigens</em>, increased the concentration of short chain fatty acids in colitis. After antibiotics depleted the intestinal bacteria, genistein lost the effect of relieving colitis, indicating that genistein must relieve colitis through the intestinal bacteria. Mice fed with living <em>Marvinbryantia formatexigens</em> increased short-chain fatty acids and relieved colitis. The present study demonstrates that genistein alleviated colonic inflammation by regulating intestinal bacterium of <em>Marvinbryantia formatexigens</em> and increasing short-chain fatty acid production.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101016"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143681394","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":"Tasting through the lens of the mind: The impact of personality and mental health on wine sensory and psychoactive effects","authors":"Marco Tommasi,&nbsp;Simone Arnò,&nbsp;Chiara di Marcantonio,&nbsp;Laura Picconi,&nbsp;Maria Rita Sergi,&nbsp;Aristide Saggino","doi":"10.1016/j.crfs.2025.101033","DOIUrl":"10.1016/j.crfs.2025.101033","url":null,"abstract":"<div><div>Wine is not only a widely consumed beverage but also a sensory and psychoactive experience influenced by individual characteristics. This study aims to investigate the extent to which personality traits and mental health conditions affect the perception of taste and the psychoactive effects of organic and traditional wine. Specifically, we examine whether differences in wine perception and effects can be attributed to the wine's production method or to individual psychological traits. A total of 133 regular wine consumers participated in a double-blind study, consuming both organic and traditional wine in separate sessions. They rated taste characteristics (intensity, duration, and pleasantness) and the stimulant and sedative effects of each wine. Additionally, personality traits (Big Five and Dark Triad) and mental health conditions (happiness, anxiety, and depression) were assessed to explore their impact on wine perception and effects. Results showed no significant differences in taste intensity or pleasantness between organic and traditional wine, with only a weak difference in taste duration, where traditional wine had a slightly longer-lasting flavor. However, differences emerged in wine effects: organic wine induced a higher stimulant effect, while traditional wine produced stronger sedative effects. Personality traits and mental health played a key role in shaping these effects. Machiavellianism and happiness were associated with increased stimulation for both wine types, while narcissism predicted higher stimulant effects only for organic wine. In contrast, sedative effects were linked to higher levels of narcissism and depression, with extraversion reducing sedative responses in traditional wine. These findings suggest that wine perception is not solely determined by its chemical composition but is shaped by individual psychological factors. This research highlights the importance of considering personality and mental health in understanding consumer experiences, offering insights for both the wine industry and psychological research on alcohol-related behaviors.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101033"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704067","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Subpopulation-specific gene expression in Lachancea thermotolerans uncovers distinct metabolic adaptations to wine fermentation","authors":"Javier Vicente ,&nbsp;Santiago Benito ,&nbsp;Domingo Marquina ,&nbsp;Antonio Santos","doi":"10.1016/j.crfs.2024.100954","DOIUrl":"10.1016/j.crfs.2024.100954","url":null,"abstract":"<div><div>Gene expression is the first step in translating genetic information into quantifiable traits. This study analysed gene expression in 23 strains across six subpopulations of <em>Lachancea thermotolerans</em>, shaped by anthropization, under winemaking conditions to understand the impact of adaptation on transcriptomic profiles and fermentative performance, particularly regarding lactic acid production. Understanding the gene expression differences linked to lactic acid production could allow a more rational address of biological acidification while optimizing yeast-specific nutritional requirements during fermentation. By sequencing mRNA during exponential growth and fermentation in synthetic grape must, we identified unique expression patterns linked to the strains originated from wine-related environments. Global expression analysis revealed that anthropized subpopulations, particularly Europe/Domestic-2 and Europe-Mix, exhibited distinct gene expression profiles related to fermentation processes such as glycolysis and pyruvate metabolism. These processes were differentially expressed, along with other important biological processes during fermentation, such as nitrogen and fatty acid metabolism. This study highlights that anthropization has driven metabolic specialization in <em>L. thermotolerans</em>, enhancing traits like lactic acid production, which is a trait of interest in modern winemaking. Correlation analysis further linked lactic acid dehydrogenase genes with key metabolic pathways, indicating adaptive gene expression regulation. Additionally, differences in other metabolites of oenological interest as glycerol or aroma compounds production are highlighted. Here, we provide insights into the evolutionary processes shaping the transcriptomic diversity of <em>L. thermotolerans</em>, emphasizing the impact of winemaking environments on driving specific metabolic adaptations, including lactic acid production.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100954"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11699796/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142930810","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Use of compound specific isotope analysis approach to monitor the aging process of Italian balsamic vinegars","authors":"Lisa Lancellotti ,&nbsp;Veronica D'Eusanio ,&nbsp;Lorenzo Morelli ,&nbsp;Eleonora Truzzi ,&nbsp;Andrea Marchetti ,&nbsp;Lorenzo Tassi","doi":"10.1016/j.crfs.2024.100953","DOIUrl":"10.1016/j.crfs.2024.100953","url":null,"abstract":"<div><div>Stable isotope analysis has become a valuable tool for studying food chain processes and verifying the authenticity and geographical origin of typical products. The analysis is particularly important for those foods with geographical indications, such as Aceto Balsamico Tradizionale di Modena labelled with the protected designation of origin mark (ABTM PDO) and Aceto Balsamico di Modena with the protected geographical indication (ABM PGI). Understanding how the aging process affects the isotopic composition of specific compounds in ABTM is important for distinguishing between traditional and non-traditional products, as well as for verifying their authenticity. Previous studies have explored isotopic variations in balsamic vinegars, but challenges remain in fully understanding how aging influences isotopic ratios and fractionation phenomena particularly for individual compounds such as glucose, fructose, and acetic acid. This study investigated the impact of aging on the isotopic ratios in Italian balsamic vinegar, focusing on δ¹⁸O of water and δ¹³C of glucose, fructose, and acetic acid. Bulk variables such as water content, density, total acidity, refractive index, and glucose and fructose concentration were also evaluated. The findings revealed that δ¹⁸O values of water progressively increased with aging inside the casks’ series for ABTM, allowing a clear differentiation between traditional and non-traditional balsamic vinegars. In contrast, the δ¹³C values of glucose, fructose, and acetic acid were also influenced by the conditions of production and origins of the starting raw materials. Further research is needed to better understand the effects of the individual factors that influence the δ¹³C values for enhancing the ability to authenticate and differentiate balsamic vinegar products.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100953"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11699735/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142930826","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dietary patterns and cardiovascular diseases among Chinese high-risk population aged 35 years and older: A 6-year cohort study","authors":"Shanshan Chen ,&nbsp;Shiyun Hu ,&nbsp;Sijie Shen ,&nbsp;Jialin Zhang ,&nbsp;Xiaohui Xu ,&nbsp;Ming Yu ,&nbsp;Yu Xia ,&nbsp;Qiang Cai ,&nbsp;Wei Yu ,&nbsp;Anni Lu ,&nbsp;Ziqi Mia Li ,&nbsp;Rasika Gunarathne ,&nbsp;Jun Lu","doi":"10.1016/j.crfs.2024.100960","DOIUrl":"10.1016/j.crfs.2024.100960","url":null,"abstract":"<div><div>This study aims to investigate the dietary patterns of Chinese individuals aged 35 years and older who are at high risk of cardiovascular disease (CVD) and to explore the correlation between these dietary patterns and the risk of CVD. A total of 28,747 high-risk participants in China PEACE in Zhejiang Province from 2014 to 2019 were included in the analysis Dietary data were obtained using the Food Frequency Questionnaire, and dietary patterns were extracted through factor analysis. Cox regression was used to examine the relationship between the dietary patterns and CVD risk in the high-risk groups. Four dietary patterns were identified. The “Bean, egg, milk and pickle” dietary pattern was associated with an increased risk of CVD (HR = 1.29; 95% confidence interval (CI):1.09, 1.54; p＜0.05), after adjusting for confounders. In contrast, the “Seafood and animal meat”, “Wheat and coarse cereals”, and “Rice and vegetable” dietary patterns did not show a significant impact on CVD risk. These findings provide valuable insights for dietary guidance in high-risk groups and have significant implications for the prevention and management of CVD.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100960"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11729030/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142977909","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":"Efficacy of Larimichthys crocea TASOR protein-derived peptide FAM286 against Staphylococcus aureus","authors":"Ritian Jin,&nbsp;Guanglei Wei,&nbsp;Rong Lin,&nbsp;Wenfeng Lin,&nbsp;Jude Juventus Aweya,&nbsp;Duo Liang,&nbsp;Wuyin Weng,&nbsp;Shen Yang","doi":"10.1016/j.crfs.2025.100998","DOIUrl":"10.1016/j.crfs.2025.100998","url":null,"abstract":"<div><div><em>Staphylococcus aureus</em> (<em>S. aureus</em>) is a major foodborne pathogen, could lead cause of intestinal infections in humans. Antimicrobial peptides, as emerging antimicrobial agents, are gradually replacing traditional agents due to their highly effective and safe antimicrobial activity. In this study, a novel peptide, designated as FAM286, was identified from TASOR protein of <em>Larimichthys crocea</em>, which had a strong antimicrobial activity against <em>S. aureus</em> with a minimum bactericidal concentration (MBC) of 3.9 μg/mL and completed bacteria killing by treatment for 1.5 h. The FAM286 could increase the permeability and disrupt the integrity of cell membranes. The cell showed aggregation phenomenon and entered the apoptosis stage. In addition, the non-bactericidal concentration of FAM286 could effectively inhibit the formation of biofilm and remove mature biofilm. Molecular docking experiments further verified the binding sites of FAM286 to <em>S. aureus</em> biofilm proteins SarA, AgrA, and Hld. FAM286 could also bind the bacterial DNA in an embedded manner, disrupting the structure of DNA and leading to the death of bacteria. This study comprehensively evaluated the antimicrobial mechanism of the FAM286 against <em>S. aureus</em> and provided a theoretical basis for the prevention and control of <em>S. aureus</em>.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100998"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143349533","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":"Utilizing kombucha culture for coffee fermentation and biochemical characteristic analysis","authors":"Hayeong Kim ,&nbsp;Jihyeon Jeon ,&nbsp;Jiyeon Lee ,&nbsp;Chaeri Song ,&nbsp;Boncheol Gu ,&nbsp;Nahyun Mariah Kim ,&nbsp;Tae-hui Yang ,&nbsp;Sejin Oh ,&nbsp;Soochul Park ,&nbsp;Kunal Pal ,&nbsp;Ghahyun Jeffrey Kim ,&nbsp;Doman Kim","doi":"10.1016/j.crfs.2025.100996","DOIUrl":"10.1016/j.crfs.2025.100996","url":null,"abstract":"<div><div>Coffee, an important global commodity, is grown on 10.2 million hectares in over 80 countries. Arabica coffee (<em>Coffea arabica</em>) is popular worldwide due to its superior flavour. As consumer interest in coffee flavour and quality continues to grow, this study aims to enhance the bioactive compounds, functionality, and sensory properties of Arabica coffee (<em>Coffea arabica</em>) by fermentation with black tea kombucha (K-coffee) and coffee kombucha (CK-coffee). Coffee showed a decrease in pH and an increase in titratable acidity during fermentation. The total phenolic and flavonoid content increased 1.77- and 1.95-fold in K-coffee and 2.07- and 2.60-fold in CK-coffee, respectively, after 24 h of fermentation compared to the coffee control, in which the kombucha broth was not inoculated, with an increased in trigonelline, chlorogenic acid and caffeic acid content. The caffeine content in CK-coffee increased 1.33-fold after 12 h of fermentation and remained relatively stable in K-coffee up to 24 h of fermentation compared to the coffee control. The antioxidant activity and inhibitory effect against α-glucosidase of fermented coffee increased to 2.24- and 2.40-fold after 24 h of fermentation, respectively, compared to the coffee control. Sensory evaluation highlighted noticeable differences in flavour among unfermented coffee, K-coffee, and CK-coffee with changes in volatile aroma compounds. These results support the feasibility of kombucha fermentation as a novel approach to develop specialty coffees with enhanced flavour and nutritional profiles.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100996"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143378933","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}