Foods最新文献

{"title":"The Aroma of Non-Fermented and Fermented Dry-Cured Meat Products: Savory and Toasted Odors.","authors":"Lei Li, Carmela Belloch, Mónica Flores","doi":"10.3390/foods14050881","DOIUrl":"10.3390/foods14050881","url":null,"abstract":"<p><p>Volatile chemicals containing nitrogen and sulfur as key odors in dry-cured meat products have extremely low odor thresholds. These compounds play an important part in the overall uniqueness and characteristic flavor of dry-cured meat products, contributing to savory and toasted aroma sensations, respectively. In this review, we define the different volatiles and aroma compounds related to the flavor of dry-cured meat products. Moreover, the main differences regarding volatiles, aromas, and flavor profiles from non-fermented and fermented dry-cured meat products are summarized. Comparisons using the same volatile extraction techniques revealed that dry loins contained the most sulfur- and nitrogen-containing compounds, while complex flavor and aroma compounds in fermented sausages were greatly impacted by the fermentation process. The screening and quantification of savory and toasted odors showed that methionol, dimethyl sulfide, and 2-methyl-3-(methylthio)furan were mainly reported in non-fermented products, whereas pyrazines were mainly detected in fermented meat products. Finally, the different mechanisms in the generation of savory and toasted aromas, including chemical reactions and biochemical reactions by microorganisms (bacteria, yeast, and molds), are discussed. These discussions will help to better understand the complex flavor of dry-cured meat products.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 5","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11899295/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143614429","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":"The Theory and Practice of Sensory Evaluation of Vinegar: A Case of Italian Traditional Balsamic Vinegar.","authors":"Fusheng Chen, Yanqin Ma, Giuseppe Corradini, Paolo Giudici","doi":"10.3390/foods14050893","DOIUrl":"10.3390/foods14050893","url":null,"abstract":"<p><p>Sensory analysis is a very powerful and useful tool that is used for a variety of foods. But for vinegar, the relevant sensory evaluation system is not satisfactory since there are still some issues, such as the tendency for score conservatism, descriptor redundancy, sensory fatigue and other cognitive issues. In this review, the theory of the sensory evaluation of vinegar is first introduced, and then the application of sensory evaluation is summarized for vinegar, especially for Italian Traditional Balsamic Vinegar. By improving the scoring system and enhancing the tasting conditions, the reliability of vinegar sensory evaluation can be further increased and provide a solid support for vinegar quality control and market promotion.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 5","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11898535/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143614470","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":"Optimizing 3D Food Printing of Surimi via Regression Analysis: Physical Properties and Additive Formulations.","authors":"Jong Bong Lee, Na Young Yoon, Yeon Joo Bae, Ga Yeon Kwon, Suk Kyung Sohn, Hyo Rim Lee, Hyeong Jun Kim, Min Jae Kim, Ha Eun Park, Kil Bo Shim","doi":"10.3390/foods14050889","DOIUrl":"10.3390/foods14050889","url":null,"abstract":"<p><p>This study aimed to optimize the three-dimensional (3D) printing parameters for surimi-based inks and investigate the effects of additives (starch, salt, and water) on the rheological and textural properties of surimi paste, aiming to develop a universal formulation applicable across three fish species: Alaska pollock, golden threadfin bream, and hairtail. By analyzing the hardness, adhesiveness, storage modulus (G'), and complex viscosity of the surimi inks, a formula was developed to identify the range of physical properties required for stable and precise 3D printing. The parameter windows to build a 3D structure with a 45° slope were as follows: hardness, 150-415 g/cm², and adhesion, -300 to -115 g. Mixing surimi with additives such as water, salt, and starch to obtain the desired physical properties facilitated the printing of 3D surimi samples using a 3D food printer.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 5","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11899386/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143614264","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 Mechanisms of Anaphylaxis in Wheat Allergy: Utility of Rodent Models.","authors":"Tamil Selvan Arul Arasan, Rick Jorgensen, Chris Van Antwerp, Perry K W Ng, Venu Gangur","doi":"10.3390/foods14050883","DOIUrl":"10.3390/foods14050883","url":null,"abstract":"<p><p>Wheat is a staple and nutritious food that is consumed globally. However, it is identified as a major allergenic food because of its capacity to trigger life-threatening systemic anaphylaxis. The specific mechanisms that underlie this systemic anaphylaxis in wheat allergy are incompletely understood. As a result, several rodent models have been developed to study anaphylaxis in wheat allergies. In this paper, we have conducted a comprehensive review of wheat-induced anaphylaxis using Google Scholar and PubMed databases with relevant keywords. The following objectives were addressed: (1) to determine the complexity of wheat-induced anaphylaxis; (2) to summarize the role of genetic susceptibility in wheat anaphylaxis; (3) to identify the environmental factors involved in the development of wheat anaphylaxis; (4) to map the current status of mechanisms involved in wheat anaphylaxis; (5) to identify the approaches, strengths, and limitations of rodent models of wheat anaphylaxis; and (6) to identify challenges and opportunities in this area of science. Our findings provide a comprehensive updated critical resource for the future research agenda in wheat allergy-associated anaphylaxis, particularly using rodent models as attractive pre-clinical tools.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 5","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11899146/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143614057","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":"Quality and Consumer Acceptance of Chia Seed as an Egg Substitute in Brownies.","authors":"Laura Vu, Julie Kim, Moonkyu Margaret Choi, Jamie Kubota, Xi Feng","doi":"10.3390/foods14050882","DOIUrl":"10.3390/foods14050882","url":null,"abstract":"<p><p>Chia seeds have emerged as a promising natural substitute for eggs in various baked products due to their unique gelling properties and ability to bind ingredients. Their gelling abilities closely mimic the moisture-retention functions of eggs in baked goods. The growing interest in plant-based alternatives creates a larger market for more sustainable foods. However, negative sensory attributes are found in baked goods with high chia seed content. The objective of this research was to explore the acceptance of chia gel as an egg replacer in brownies by documenting changes in product quality and chia functionality as an egg substitute. Brownies were made using Ghirardelli brownie mix, with two applied treatments containing chia gel, replacing 50 and 100 percent eggs (<i>w</i>/<i>w</i>). A sensory evaluation was performed with 120 participants to document their levels of acceptance of five attributes with a five-point hedonic scale: appearance, color, texture, consumer overall opinion, and purchase willingness. There were no significant differences between the 50% (<i>w</i>/<i>w</i>) substitution and control (<i>p</i> > 0.05). A 100% (<i>w</i>/<i>w</i>) substitution showed low acceptance for each attribute except aroma (<i>p</i> < 0.05). Flavor and taste were found to be leading determinants of overall opinion and purchase willingness (<i>p</i> < 0.05). These results highlighted the potential for chia seeds to be a viable alternative when replacing up to half of the egg content in brownies, while still maintaining sensory quality and satisfaction. Future research will explore the rheological properties of chia seed gels and their interaction with macro-/micro molecules in different food systems.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 5","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11898502/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143614121","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":"Synergistic Neuroprotection Through Epigenetic Modulation by Combined Curcumin-Enriched Turmeric Extract and L-Ascorbic Acid in Oxidative Stress-Induced SH-SY5Y Cell Damage.","authors":"Jurairat Khongrum, Nootchanat Mairuae, Tongjit Thanchomnang, Man Zhang, Gang Bai, Nut Palachai","doi":"10.3390/foods14050892","DOIUrl":"10.3390/foods14050892","url":null,"abstract":"<p><p>Epigenetic modulation plays a crucial role in neuroprotection by regulating cellular responses to stress, inflammation, and oxidative damage, particularly in neurodegenerative diseases. Recognizing the therapeutic potential of epigenetic regulators, this study investigated the synergistic neuroprotective effects of curcumin-enriched turmeric extract combined with L-ascorbic acid, focusing on its modulation of epigenetic pathways in oxidative stress-induced neuronal damage. SH-SY5Y neuronal cells were treated with the combination at 20 and 40 µg/mL, and subsequently exposed to 200 µM hydrogen peroxide (H₂O₂) to induce oxidative stress. Cell viability was assessed using the MTT assay, while neuroprotective mechanisms were evaluated by analyzing the markers of epigenetic modulation, oxidative stress, inflammation, and apoptosis. The combination significantly enhanced cell viability, upregulated sirtuin-1 (SIRT1), and reduced DNA methyltransferase 1 (DNMT1) expression, indicating effective epigenetic modulation. Enhanced antioxidant defenses were observed, as evidenced by increased activities of superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-Px), along with decreased malondialdehyde (MDA) and reactive oxygen species (ROS) levels, alleviating oxidative stress. Additionally, it suppressed nuclear factor kappa B (NF-κB) activity and its downstream mediator interleukin-6 (IL-6), thereby mitigating inflammation. The treatment also increased anti-apoptotic Bcl-2 expression while reducing pro-apoptotic markers, including caspase-3 and caspase-9, suggesting inhibition of the intrinsic apoptotic pathway. These findings highlight the novel neuroprotective effects of this combination, demonstrating its ability to modulate epigenetic pathways while reducing oxidative stress, suppressing inflammation, and preventing undesired apoptosis. Its multifaceted neuroprotective properties make it a promising functional ingredient in functional foods for neurodegenerative disease intervention. However, further investigations, including animal studies and clinical trials, are essential to evaluate its safety and therapeutic potential.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 5","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11898916/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143614424","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 Vacuum Microwave Drying of Tilapia Fillets Using Response Surface Analysis.","authors":"Jianwen Ruan, Guang Xue, Yan Liu, Biao Ye, Min Li, Qing Xu","doi":"10.3390/foods14050873","DOIUrl":"10.3390/foods14050873","url":null,"abstract":"<p><p>This study looked at how vacuum microwave drying (VMD) affects the quality of tilapia fillets (<i>Oreochromis</i> spp.). It focused on the impact of fillet thickness, microwave power, and vacuum pressure on key quality parameters, such as water activity (Aw), texture, rehydration rate, and whiteness. A series of experiments were conducted with varying fillet thickness (3-7 mm), microwave power (132-396 W), and vacuum pressure (0.03-0.07 MPa) using a Box-Behnken design to optimize drying conditions. The findings revealed that fillets with a thickness of 3 mm had the lowest Aw and the highest hardness, while 7 mm thick fillets had the best rehydration rate, elasticity, and whiteness. Additionally, increasing microwave power caused a gradual decrease in Aw and whiteness, while elasticity, hardness, and the rehydration rate initially increased and then decreased. As vacuum pressure increased, Aw decreased, and both whiteness and elasticity improved. The optimal drying conditions for tilapia fillets were identified as 7 mm thickness, 330 W microwave power, and 0.06 MPa vacuum pressure. Under these conditions, the dried fillets achieved a comprehensive quality score of 93.94. The regression model developed for optimization showed strong predictive performance, with a minimal deviation of only 1.45% from the experimental results, indicating its reliability for predicting drying effects.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 5","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11899009/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143614277","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":"Hemp Seed-Based Foods and Processing By-Products Are Sustainable Rich Sources of Nutrients and Plant Metabolites Supporting Dietary Biodiversity, Health, and Nutritional Needs.","authors":"Ricardo Ramos-Sanchez, Nicholas J Hayward, Donna Henderson, Gary J Duncan, Wendy R Russell, Sylvia H Duncan, Madalina Neacsu","doi":"10.3390/foods14050875","DOIUrl":"10.3390/foods14050875","url":null,"abstract":"<p><p>Processing hemp seeds into foods generates several by-products that are rich in nutrients and bioactive phytochemicals. This paper presents a thorough plant metabolite analysis and a comprehensive assessment of the nutrient content of 14 hemp seed-based foods and by-products and evaluates their feasibility to deliver dietary needs and daily recommendations. The protein-85-product was the hemp food and hemp fudge the hemp by-product with the highest content of protein, 93.01 ± 0.18% and 37.66 ± 0.37%, respectively. Hemp seed-hull flour had the richest insoluble non-starch polysaccharide content (39.80 ± 0.07%). Linoleic acid was the most abundant fatty acid across all the hemp seed-based samples (ranging from 53.80 ± 2.02% in the protein-85-product to 69.53 ± 0.45% in the hemp cream). The omega-6 to omega-3 fatty acid ratio varied from 3:1 to 4:1 across all hemp seed-based samples. The majority of hemp seed-based samples were rich sources of potassium, magnesium, and phosphorus. Gentisic acid, p-coumaric acid, and syringaresinol were the most abundant plant metabolites measured and found mainly in bound form. Hemp seed by-products are valuable sources of nutrients capable of meeting dietary needs and, therefore, should be re-valorized into developing healthy food formulations to deliver a truly zero-waste hemp food production.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 5","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11899665/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143614244","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":"Quality Response of Two Mini Chinese Cabbage Cultivars to Different Calcium Levels.","authors":"Jiaojiao Yang, Jizhong Ma, Wenbin Zhang, Xueqin Gao, Xuehua Wang, Wenxu Chen, Mohammed Mujitaba Dawuda, Wenlin Li, Linli Hu","doi":"10.3390/foods14050872","DOIUrl":"10.3390/foods14050872","url":null,"abstract":"<p><p>This study investigated the effects of different calcium levels on the nutritional quality and stress resistance of mini Chinese cabbage, focusing on the 'QYH' calcium-sensitive cultivar and the 'HN' calcium-tolerant cultivar. Plants were treated with five calcium levels (0, 2, 4, 6, and 8 mmol/L) to analyze the incidence of tip-burn, tissue calcium content, mineral accumulation, amino acid composition, and phenolic and flavonoid compound contents. The results showed that appropriate calcium levels significantly reduced tip-burn incidence. Specifically, 'QYH' exhibited no tip-burn symptoms at 6 mmol/L calcium, while 'HN' was tip-burn free at 4 mmol/L. Appropriate calcium levels also significantly increased the contents of soluble sugars, proteins, and ascorbic acid while reducing nitrate levels in both cultivars. For example, the soluble sugar content in 'QYH' increased by 119.05% under the 6 mmol/L calcium treatment. Similarly, 'HN' showed significant increases in soluble sugars, proteins, and ascorbic acid at 4 mmol/L. Amino acid and phenolic compound levels peaked at 6 mmol/L calcium in 'QYH', with rutin content in 'QYH' increasing by 181.58%. In 'HN' these compounds peaked at 4 mmol/L. Additionally, high calcium levels did not antagonize key minerals but reduced manganese accumulation. These findings highlight calcium's critical role in enhancing the nutritional quality of mini Chinese cabbage and provide a scientific basis for optimizing calcium fertilizer application for both 'QYH' and 'HN' cultivars.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 5","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11899012/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143614130","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":"Dynamics Changes in Physicochemical Properties, Antioxidant Activity, and Non-Volatile Metabolites During Bulang Pickled Tea Fermentation.","authors":"Jinping Zhou, Laifeng Chen, Fan Zhang, Hooiling Foo, Zhenhui Cao, Qiuye Lin","doi":"10.3390/foods14050878","DOIUrl":"10.3390/foods14050878","url":null,"abstract":"<p><p>The present study investigated the dynamics changes in physicochemical properties and non-volatile metabolites during Bulang pickled tea fermentation. A combination of artificial sensory evaluation, chemical-physical analysis, ultra performance liquid chromatography coupled with quadrupole/time-of-flight mass spectrometry (UPLC-QTOF-MS), and multivariate statistical analysis were employed to examine the differences among four fermentation stages of Bulang pickled tea. The bitterness, astringency, sweetness after taste, sourness and fermentation taste tended to increase with fermentation. The highest lactic acid bacteria, aerobic bacteria, total titratable acidity, total soluble sugar, total polyphenols, and total flavonoids were recorded at the second month of fermentation, while fungi, total free amino acids, total antioxidant capacity and hydroxyl free radical scavenging capacity increased with fermentation. Mantel test demonstrated significant associations between lactic acid bacteria /fungal communities and taste characteristics. UPLC-QTOF-MS analysis led to the identification of 35 differential non-volatile metabolites, predominantly comprising heterocyclic compounds, organic acids with their derivatives, and flavonoids. Nine non-volatile metabolites are related to antioxidant activity, and morin, malvidin and 7-methylxanthine exhibit relatively strong antioxidant activity. This study provides comprehensive insights into the non-volatile metabolites and antioxidant function of Bulang pickled tea.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 5","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11898713/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143613577","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}