Current Research in Food Science最新文献_第9页

Can cell-cultured meat from stem cells pave the way for sustainable alternative protein? 干细胞培养的肉能为可持续的替代蛋白质铺平道路吗？

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.100979

Octavio Bignardi da Silva Nunes , Tiago Willian Buranello , Fabiana de Andrade Farias , Jenyffer Rosero , Kaiana Recchia , Fabiana Fernandes Bressan

{"title":"Can cell-cultured meat from stem cells pave the way for sustainable alternative protein?","authors":"Octavio Bignardi da Silva Nunes , Tiago Willian Buranello , Fabiana de Andrade Farias , Jenyffer Rosero , Kaiana Recchia , Fabiana Fernandes Bressan","doi":"10.1016/j.crfs.2025.100979","DOIUrl":"10.1016/j.crfs.2025.100979","url":null,"abstract":"<div><div>As the global population grows, the demand for food and animal-derived products rises significantly, posing a notable challenge to the progress of society in general. Alternative protein production may adequately address such a challenge, and cell-based meat production emerges as a promising solution. This review investigates methodologies for <em>in vitro</em> myogenesis and adipogenesis from stem cells (adult, embryonic, or induced pluripotent stem cells - iPSCs) across different animal species, as well as the remaining challenges for scalability, the possibility of genetic modification, along with safety concerns regarding the commercialization of cell-cultured meat. Regarding such complexities, interdisciplinary approaches will be vital for assessing the potential of cell-cultured meat as a sustainable protein source, mimicking the sensory and nutritional attributes of conventional livestock meat whilst meeting the demands of a growing global population while mitigating environmental impacts.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100979"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143096340","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 pectic polysaccharide from Lycium ruthenicum Murray alleviates dextran sulfate sodium-induced colitis in mice 枸杞果胶多糖减轻硫酸葡聚糖钠诱导小鼠结肠炎。

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2024.100955

Dai Dong , Hailiang Wang , Hongtao Bi , Yu Li , Tingting Gao , Jingyue Feng , Guoqiang Li , Shiqi Guo , Hongyan Yuan , Weihua Ni

{"title":"A pectic polysaccharide from Lycium ruthenicum Murray alleviates dextran sulfate sodium-induced colitis in mice","authors":"Dai Dong , Hailiang Wang , Hongtao Bi , Yu Li , Tingting Gao , Jingyue Feng , Guoqiang Li , Shiqi Guo , Hongyan Yuan , Weihua Ni","doi":"10.1016/j.crfs.2024.100955","DOIUrl":"10.1016/j.crfs.2024.100955","url":null,"abstract":"<div><div>Inflammatory bowel disorders (IBD) can lead to severe complications like perforation, bleeding, and colon cancer, posing life-threatening risks. <em>Lycium ruthenicum</em> Murray (<em>L. ruthenicum</em> Murr.), rich in polysaccharides, has been utilized in traditional diets for thousands of years. This study explores the protective effects of the polysaccharide of <em>L. ruthenicum</em> on mice with dextran sulfate sodium (DSS)-induced colitis. In the present study, a pectic polysaccharide (LRWP-A<em>p</em>) containing arabinogalactan (AG) and homogalacturonic acid (HG) structural domains with a Mw of 4.34 kDa was obtained from <em>L. ruthenicum</em> Murr. Fruit. The gavage administration of LRWP-A<em>p</em> significantly alleviated symptoms of DSS-induced colitis in mice. In this process, LRWP-A<em>p</em> modulated the balance of Arg-1/iNOS to regulate the metabolism of arginine, and the levels of intestinal tight junction (TJ) (ZO-1, Occludin, and Claudin 1) were increased by LRWP-A<em>p</em> treatment, which promoted intestinal barrier function. In addition, LRWP-A<em>p</em> alleviated the inflammatory response while increasing the anti-inflammatory response by reducing the level of proinflammatory factors, enhancing the level of anti-inflammatory factors (IL-10) and improving the balance of Treg/Th17 cells. These effects resulted in the maintenance of intestinal immune homeostasis. Moreover, LRWP-A<em>p</em> modulated the gut microbiota composition and short-chain fatty acid (SCFA) content, which may maintain relatively favorable intestinal homeostasis. In general, LRWP-A<em>p</em> has the potential to alleviate IBD, and the use of <em>L. ruthenicum</em> Murr. As a natural functional food to improve gut health in the context of DSS-induced colitis.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100955"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11728900/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142977906","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-volatile and volatile metabolite analyses and objective quantitative technique reveal the effect of fixation methods on the flavor quality and metabolites of green tea 非挥发性、挥发性代谢物分析和客观定量技术揭示了固定方法对绿茶风味品质和代谢物的影响

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.101037

Xizhe Zhu , Liyue Yang , Zhiwen Ge , Wen Ouyang , Jinjin Wang , Ming Chen , Yaya Yu , Shunyin Wu , Yanhua Qin , Chunyong Huang , Guofu Zhang , Yating Zhang , Haibo Yuan , Yongwen Jiang , Jinjie Hua

{"title":"Non-volatile and volatile metabolite analyses and objective quantitative technique reveal the effect of fixation methods on the flavor quality and metabolites of green tea","authors":"Xizhe Zhu , Liyue Yang , Zhiwen Ge , Wen Ouyang , Jinjin Wang , Ming Chen , Yaya Yu , Shunyin Wu , Yanhua Qin , Chunyong Huang , Guofu Zhang , Yating Zhang , Haibo Yuan , Yongwen Jiang , Jinjie Hua","doi":"10.1016/j.crfs.2025.101037","DOIUrl":"10.1016/j.crfs.2025.101037","url":null,"abstract":"<div><div>Fixation methodology serves as the critical determinant in shaping green tea's multi-dimensional quality attributes; however, the impact of different fixation methods and the corresponding combinations on the overall metabolites and quality of in green tea remains unclear. In this study, non-volatile metabolites (NVMs) and volatile metabolites (VMs) analyses and objective quantitative techniques were used to determine the effects of electromagnetic roller-hot air coupling fixation (ROHF), electromagnetic roller-steam coupling fixation (ROSF), electromagnetic roller-hot air-steam coupling fixation (RHSF), electromagnetic single roller fixation (ROLF), and carding fixation (CDF) on the quality of green tea. Forty-four NVMs, 99 VMs, and 15 flavor objective quantitative indexes were identified, with 12 differential NVMs and 9 differential VMs statistically screened. The green tea processed via ROLF was lustrous and emerald green with a bright and clear liquor; ROSF resulted in low caffeine and flavonoid glycosides contents and an umami (UMS) taste; and RHSF was associated with high <em>trans</em>-β-ionone, hexanal and 1-octen-3-ol levels, with a floral and fresh aroma. These findings provide a precise control scheme for the customized processing of green tea, and promote the upgrading of traditional fixation process to intelligent standardization.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101037"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143681395","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

Encapsulation of menthol by cyclodextrins-comparison between experiments and molecular simulations 环糊精包封薄荷醇的实验与分子模拟比较

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.101021

Sa Xu , Fang Wei , Ximing Xu , Rui Wang , Xiujuan Xu , Wu Fan , Guobi Chai , Qidong Zhang , Qingzhao Shi

{"title":"Encapsulation of menthol by cyclodextrins-comparison between experiments and molecular simulations","authors":"Sa Xu , Fang Wei , Ximing Xu , Rui Wang , Xiujuan Xu , Wu Fan , Guobi Chai , Qidong Zhang , Qingzhao Shi","doi":"10.1016/j.crfs.2025.101021","DOIUrl":"10.1016/j.crfs.2025.101021","url":null,"abstract":"<div><div>Cyclodextrins (CDs) are a traditional wall material for encapsulating flavor ingredients. Given the substantial structural differences among flavor ingredients, experimentally deriving the selection criteria for CDs suitable for these flavor substances is a time-consuming process. However, most existing literature relies on the embedding efficiency from practical experiments to evaluate the binding effect between flavor ingredients and CDs. This article used menthol as the research subject and investigated the binding effects of three different CDs through experiments and computer simulations. The experimental results revealed that β-CD exhibited the optimal encapsulation efficiency (EE, 36.54%) on menthol, subsequently, γ-CD showed a 33.35% EE value, whereas α-CD was unable to form an inclusion complex (IC) with menthol. Conformation changes, root mean square deviation (RMSD), radius of gyration (Rg), Radial distribution function (RDF), solvent accessible surface area (SASA), and hydrogen bonds, and binding free energy were analyzed through molecular dynamics simulation and compared with the experimental results. The results indicated that the IC formed between β-CD and menthol (menthol/β-CD-IC) is the most stable, with a binding free energy (ΔGbind) of −7.27 kcal/mol. The IC formed between α-CD and menthol (menthol/α-CD-IC) is the least stable one (ΔGbind = 2.59 kcal/mol). The results revealed a high degree of consistency between the experimental outcomes and those of molecular simulation, so molecular simulation can serve as a more efficient screening method, an alternative to practical experiments, to obtain the combination ability between host-guest molecules.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101021"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143563742","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

Effect of familiarity, brand loyalty and food neophobicity on food acceptance: A case study of instant noodles with consumers in Seoul, Beijing, and Shanghai 熟悉度、品牌忠诚度和对新食物的厌恶对食物接受度的影响：以首尔、北京和上海的方便面消费者为例

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.101026

Kaixin Xiao , Seo-Jin Chung , Runrou Wong , Byunghoon Lee , Haeun Kim , Baoqing Zhu

{"title":"Effect of familiarity, brand loyalty and food neophobicity on food acceptance: A case study of instant noodles with consumers in Seoul, Beijing, and Shanghai","authors":"Kaixin Xiao , Seo-Jin Chung , Runrou Wong , Byunghoon Lee , Haeun Kim , Baoqing Zhu","doi":"10.1016/j.crfs.2025.101026","DOIUrl":"10.1016/j.crfs.2025.101026","url":null,"abstract":"<div><div>This study investigated the factors influencing the liking and disliking of regular and spicy Jjajang instant noodles among consumers in Seoul (South Korea), Beijing (China), and Shanghai (China). The research examined the roles of cultural background, regional taste preferences, brand loyalty, and food neophobia.</div><div>Four regular Jjajang instant noodles (two Korean and two Chinese brands) and two spicy Korean Jjajang noodles were tasted and evaluated by 312 consumers (Seoul = 106, Beijing = 105, Shanghai = 101) in blind condition using the 9-point hedonic scale and the Check-All-That-Apply method. The participants in Shanghai included both general instant noodle consumers and loyal consumers of a specific instant noodle brand. Additional data, including flavor familiarity and individual's food neophobicity, were collected.</div><div>Results showed a positive relationship between flavor familiarity and consumer acceptance, with significant regional variations. Flavor familiarity affected Seoul consumers significantly and preferred products that were produced by Korean companies. Beijing and Shanghai general consumers showed similar liking patterns, preferring one Chinese and one Korean products over the others. Loyal consumers of a specific brand in Shanghai preferred the product of the corresponding brand to others, even under blind conditions. Spicy samples were generally disliked due to excessive spiciness. Food neophobia influenced consumer acceptance, with consumers in some regions, such as Shanghai, showing greater openness to novel flavors.</div><div>This study reveals the critical role of cultural background and flavor familiarity in shaping consumer acceptance of instant noodles with Jjajang flavor among Chinese and Korean consumers.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101026"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143628827","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

SAPID: A Strategy to Analyze Plant Extracts Taste In Depth. Application to the complex taste of Swertia chirayita (Roxb.) H.Karst. SAPID：一种深入分析植物提取物味道的策略。獐牙菜（獐牙菜）复杂口感的研究H.Karst。

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.101043

Adriano Rutz , Pascale Deneulin , Ivano Tonutti , Benoît Bach , Jean-Luc Wolfender

{"title":"SAPID: A Strategy to Analyze Plant Extracts Taste In Depth. Application to the complex taste of Swertia chirayita (Roxb.) H.Karst.","authors":"Adriano Rutz , Pascale Deneulin , Ivano Tonutti , Benoît Bach , Jean-Luc Wolfender","doi":"10.1016/j.crfs.2025.101043","DOIUrl":"10.1016/j.crfs.2025.101043","url":null,"abstract":"<div><div>Analyzing bitterness is challenging because of the diverse range of bitter compounds, the variability in sensory perception, and its complex interaction with other tastes. To address this, we developed an untargeted approach to deconvolute the taste and molecular composition of complex plant extracts. We applied our methodology to an ethanolic extract of <em>Swertia chirayita</em> (Roxb.) H.Karst., a plant recognized for its distinctive bitterness. Chemical characterization was performed through nuclear magnetic resonance spectroscopy experiments together with untargeted liquid chromatography-high resolution tandem mass spectrometry analysis coupled to a charged aerosol detector. After clustering the fractions based on chemical similarity, we performed free sensory analysis and classical descriptive analysis on each cluster. Our results confirmed the attribution of bitterness to iridoids and highlighted the role of other important compounds in the overall taste. This method provides a systematic approach for analyzing and potentially enhancing the taste profiles of plant-based beverages.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101043"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851360","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

Trichosanthes kirilowii Maxim. Polysaccharide attenuates diabetes through the synergistic impact of lipid metabolism and modulating gut microbiota Trichosanthes kirilowii Maxim。多糖通过脂质代谢和调节肠道微生物群的协同作用减轻糖尿病

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.100977

Qiaoying Song, Kunpeng Zhang, Shuyan Li, Shaoting Weng

{"title":"Trichosanthes kirilowii Maxim. Polysaccharide attenuates diabetes through the synergistic impact of lipid metabolism and modulating gut microbiota","authors":"Qiaoying Song, Kunpeng Zhang, Shuyan Li, Shaoting Weng","doi":"10.1016/j.crfs.2025.100977","DOIUrl":"10.1016/j.crfs.2025.100977","url":null,"abstract":"<div><div>Polysaccharide, a chain of sugars bound by glycosidic bonds, have a wide range of physiological activities, including hypoglycemic activity. In present study, we established T2DM mice models to explore the effects and mechanism of <em>Trichosanthes kirilowii</em> Maxim polysaccharide (TMSP1) on high-fat diet/streptozotocin (HF-STZ) induced diabetes mice. The results showed that high-fat diet significantly increased the oral glucose tolerance test (OGTT), viscera index, oxidative stress, impaired glucose tolerance, decreased body weight, immune response and short-chain fatty acid (SCFAs) content, and disrupted the balance of intestinal flora structure. However, after 6 weeks of TMSP1 intervention decreased lipid accumulation, ameliorated gut microbiota dysbiosis by increasing SCFAs-producing bacteria and mitigated intestinal inflammation and oxidative stress. Moreover, TMSP1 significantly restored the integrity of the intestinal epithelial barrier and mucus barrier. The results of fecal microbiota transplantation confirmed that TMSP1 exerted hypoglycemic effect through regulating intestinal flora to a certain extent. Collectively, the findings revealed TMSP1 intervention inhibits hyperglycemia by improving gut microbiota disorder, lipid metabolism, and inflammation. Hence, TMSP1 may be an effective measure to ameliorate HF-STZ induced diabetes.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100977"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095837","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

Ginsenosides 20R-Rg3 and Rg5 enriched black ginseng inhibits colorectal cancer tumor growth by activating the Akt/Bax/caspase-3 pathway and modulating gut microbiota in mice 富含人参皂苷20R-Rg3和Rg5的黑参通过激活Akt/Bax/caspase-3通路和调节小鼠肠道微生物群抑制结直肠癌肿瘤生长

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.100978

Peng Yu , Weiyin Xu , Yanqi Li , Zhaoyang Xie , Simeng Shao , Jianing Liu , Ying Wang , Long Wang , Hongmei Yang

{"title":"Ginsenosides 20R-Rg3 and Rg5 enriched black ginseng inhibits colorectal cancer tumor growth by activating the Akt/Bax/caspase-3 pathway and modulating gut microbiota in mice","authors":"Peng Yu , Weiyin Xu , Yanqi Li , Zhaoyang Xie , Simeng Shao , Jianing Liu , Ying Wang , Long Wang , Hongmei Yang","doi":"10.1016/j.crfs.2025.100978","DOIUrl":"10.1016/j.crfs.2025.100978","url":null,"abstract":"<div><div>Black ginseng (BG) is of great interest for its anti-cancer property. Its detailed mechanism, however, is still lacking. This study aims to evaluate the effectiveness of ginsenosides 20R-Rg3 and Rg5 enriched BG (Rg3/Rg5-BG), innovatively prepared by low temperature steam-heating process, against colorectal cancer (CRC), and elucidate its potential molecular mechanism. Interestingly, much higher concentrations of rare ginsenosides were detected in this unique BG than those in red ginseng, especially 20R-Rg3 and Rg5, which may contribute to treatment of CRC. As expected, Rg3/Rg5-BG demonstrated a dose-dependent reduction in cancer cell viability, along with the induction of cell apoptosis and cell cycle arrest. Moreover, Rg3/Rg5-BG retarded tumor growth in the model mice, as evidenced by downregulation of anti-apoptotic Bcl-2 protein and phosphatidyl Akt, and upregulation of the apoptotic proteins Bax, caspase-8, and cleaved caspase-3, enhancing apoptosis of tumor cells. Additionally, Rg3/Rg5-BG treatment improved the gut microbiota and intervened with bacteria associated with cancer development, including increasing beneficial probiotics such as <em>Candidatus_Saccharibacteria</em> and <em>Saccharibacteria_genera_incertae_sedis</em> and decreasing pernicious bacteria (<em>Vampirovibrio</em>, <em>Clostridium_XlVb</em>, etc.). Our results manifested for the first time that Rg3/Rg5-BG exerted its anti-cancer effects: through activation of the caspase-3/Bax/Bcl-2 pathway and by altering the gut microbiome composition, thus paving the way for new therapeutic strategies that incorporate natural products in cancer treatment.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100978"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143096297","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

Meat analogues: The relationship between mechanical anisotropy, macrostructure, and microstructure 肉类类似物：力学各向异性、宏观结构和微观结构之间的关系

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.100980

Miek Schlangen , Iris van der Doef , Atze Jan van der Goot , Mathias P. Clausen , Thomas E. Kodger

{"title":"Meat analogues: The relationship between mechanical anisotropy, macrostructure, and microstructure","authors":"Miek Schlangen , Iris van der Doef , Atze Jan van der Goot , Mathias P. Clausen , Thomas E. Kodger","doi":"10.1016/j.crfs.2025.100980","DOIUrl":"10.1016/j.crfs.2025.100980","url":null,"abstract":"<div><div>Texture of meat analogues is crucial for consumer acceptance, yet it remains poorly defined, but it known that it is influenced by mechanical properties and structure at different length scales. This study describes the relationships between macrostructure, microstructure, and mechanical anisotropy in meat analogues. Two distinct meat analogue product sets are produced with shear cell technology varying in formulations and processing conditions to obtain a wide range of product structures: one based on mung bean protein-rich fractions and the other based on combinations of soy protein isolate and pectin. Mechanical properties are assessed using tensile testing, microstructure is studied using X-ray tomography and confocal laser scanning microscopy, and macrostructure is quantified using a computer vision algorithm based on segmentation and shape features. Both correlation analyses on the response parameters and parameter variance are studied to distinguish the product sets. Strong correlations are found between anisotropy-related parameters, such as fibre score in macrostructure, air anisotropy in microstructure, and the toughness anisotropy index from mechanical properties. Some correlations are found to be product-set independent, such as air bubble anisotropy and fibre score, indicating universal relationships within this study, while other correlations are product-set dependent, such as between fibre score and the anisotropy index of the Young's Modulus in the mung bean fine fraction product set. The relationship between microstructural air bubbles and macrostructure and mechanical properties is apparent in all correlation analyses. Last, univariate feature selection provided insight into which parameters are most important for selected target features.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100980"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143096300","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

Perceptual interactions of key aroma compounds in Fu brick tea: Odor threshold, sensory, and E-nose analysis 茯砖茶中主要香气化合物的感知相互作用：气味阈值、感官和电子鼻分析

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.101004

Xuexue Zheng , He Xie , Wenjie Fu , Chao Wang , Tengfei Hu , Xingchang Ou , Jian'an Huang , Zhonghua Liu , Qin Li

{"title":"Perceptual interactions of key aroma compounds in Fu brick tea: Odor threshold, sensory, and E-nose analysis","authors":"Xuexue Zheng , He Xie , Wenjie Fu , Chao Wang , Tengfei Hu , Xingchang Ou , Jian'an Huang , Zhonghua Liu , Qin Li","doi":"10.1016/j.crfs.2025.101004","DOIUrl":"10.1016/j.crfs.2025.101004","url":null,"abstract":"<div><div>While extensive research has focused on the flavor of Fu brick tea (FBT), the perceptual interactions among its aromatic components remain unclear. To address this, twenty representative aroma compounds were selected from FBT to determine their thresholds and evaluate their interactions by analyzing threshold changes before and after mixing. The results revealed discrepancies between the determined thresholds and literature values, particularly for <em>α</em>-terpineol, methyl heptenone, and geranylacetone, which demonstrated ratios of 73.54, 6.62, and 6.41, respectively. Mixtures with similar aromas or structures exhibited synergy, whereas those with differing aromas or structures displayed masking effects. Additionally, the odor compound (<em>E</em>)-nerolidol was added to the tea infusion at a concentration below its threshold level to investigate its impact on the overall aroma perception of FBT through sensory analysis and electronic nose assessments. The findings indicated that sub-threshold compounds could significantly influence the overall aroma profile of FBT.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101004"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143471653","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