IF 5.1 2区农林科学

Foods Pub Date : 2025-09-15 DOI: 10.3390/foods14183206

Ossama Dimassi, Lina Jaber, Imad Toufeili, Krystel Ouaijan, Shady Hamadeh

{"title":"Techno-Economic Feasibility of Producing High-Protein Tofu from Chickpeas: Process Design and Nutrient Recovery.","authors":"Ossama Dimassi, Lina Jaber, Imad Toufeili, Krystel Ouaijan, Shady Hamadeh","doi":"10.3390/foods14183206","DOIUrl":"10.3390/foods14183206","url":null,"abstract":"This study presents a comprehensive assessment of tofu production from whole chickpeas as a plant-based protein alternative for sustainable food systems and humanitarian use. A novel process comprising soaking, wet milling, starch sedimentation, thermal coagulation, and optional drying yielded tofu with 56.2% protein (dry basis). Byproducts, including starch and okara, were also recovered and characterized. Nutrient recovery analysis, relative to seed nutrient content, showed that tofu retained most of the protein (59.1%) and fat (43.2%), okara accounted for the majority of fiber (34.5%) with residual protein (13.5%) and fat (16.7%), while the starch fraction primarily contained net carbohydrates (21.6%). Techno-economic modeling showed that fresh tofu can be produced with minimal inputs and an estimated thermal requirement of 0.798 kWh/kg, while tofu powder required 4.109 kWh/kg; both represent idealized values assuming no heat loss or system inefficiency. Theoretical energy minima were estimated under idealized assumptions, and broader environmental and food security implications are discussed as perspectives. Unlike soy, chickpeas carry a low allergenic risk, which may enhance suitability for population-wide feeding interventions. Broader implications for sustainable development goals (hunger, health, climate action) and humanitarian applications are discussed as perspectives. Chickpea tofu may represent a viable shelf-stable protein platform for local and emergency food systems.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469117/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174510","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

Impact of Milk Thistle Cake as the Natural Antioxidant Source on the Mitigation of Oxidative Effects in Goat Milk Induced by Oxidized Linseed Oil. 水飞蓟饼作为天然抗氧化剂对氧化亚麻油诱导的羊奶氧化效应的影响。

IF 5.1 2区农林科学

Foods Pub Date : 2025-09-15 DOI: 10.3390/foods14183205

Alexandra-Gabriela Oancea, Catalin Dragomir, Petru Alexandru Vlaicu, Iulia Varzaru, Mihaela Saracila, Ana Elena Cismileanu, Mihail Alexandru Gras, Mircea Catalin Rotar, Arabela Elena Untea

{"title":"Impact of Milk Thistle Cake as the Natural Antioxidant Source on the Mitigation of Oxidative Effects in Goat Milk Induced by Oxidized Linseed Oil.","authors":"Alexandra-Gabriela Oancea, Catalin Dragomir, Petru Alexandru Vlaicu, Iulia Varzaru, Mihaela Saracila, Ana Elena Cismileanu, Mihail Alexandru Gras, Mircea Catalin Rotar, Arabela Elena Untea","doi":"10.3390/foods14183205","DOIUrl":"10.3390/foods14183205","url":null,"abstract":"This study explores a novel feeding strategy in the nutrition of dairy goats, utilizing milk thistle cake supplements to mitigate milk oxidation determined by the presence of oxidized linseed oil in diets. An experimental trial involving 30 dairy goats was conducted with three groups: a control group fed a diet with 7% fresh linseed oil (CON), an experimental group fed a diet where the fresh linseed oil from the CON group was replaced with oxidized linseed oil (LOO), and an experimental group fed a diet with 7% oxidized linseed oil and 10% milk thistle cake (LOM). The milk thistle cake had a rich antioxidant composition (vitamin E, xanthophylls, and polyphenols) with potential beneficial effects on milk degradation parameters. The results showed that the LOM diet led to a decrease in milk casein content (p = 0.041) while positively influencing the concentration of iron (13.24 vs. 14.93 mg/kg). In terms of fatty acids, the results suggested that milk thistle cake can counteract the negative effects of the oxidized oil (increasing SFAs, decreasing PUFAs and MUFAs) by modulating the content and reducing its negative effects. Moreover, the LOM group positively influenced the milk antioxidant potential by increasing the levels of antioxidant compounds (vitamin E, p < 0.001; total polyphenols, p < 0.01; antioxidant capacity, p < 0.0001). Moreover, an improvement in the milk primary and secondary degradation parameters was observed, i.e., a significant decrease in the levels of conjugated dienes (p = 0.023) and p-anisidine (p < 0.0001). The study demonstrated the benefits of using milk thistle cake in goat nutrition as it helps reduce the oxidative effects induced by oxidized linseed oil on the nutritional quality of milk and its degradation.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469813/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174382","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

Simultaneous Detection of Four Foodborne Pathogens in Raw Freshwater Fish Using High-Resolution Melting Analysis. 高分辨率融化分析同时检测淡水鱼中4种食源性致病菌

IF 5.1 2区农林科学

Foods Pub Date : 2025-09-15 DOI: 10.3390/foods14183202

Shan Shan, Xiaoyu Tong, Wenyu Du, Yin Chen, Long Cheng, Fang Yan, Yujie Zhai, Kui Zhao, Haiyan Ni, Xiaomei Sha, Xiaoqing Liu, Chengwei Liu, Shuanglong Wang, Daofeng Liu

{"title":"Simultaneous Detection of Four Foodborne Pathogens in Raw Freshwater Fish Using High-Resolution Melting Analysis.","authors":"Shan Shan, Xiaoyu Tong, Wenyu Du, Yin Chen, Long Cheng, Fang Yan, Yujie Zhai, Kui Zhao, Haiyan Ni, Xiaomei Sha, Xiaoqing Liu, Chengwei Liu, Shuanglong Wang, Daofeng Liu","doi":"10.3390/foods14183202","DOIUrl":"10.3390/foods14183202","url":null,"abstract":"Many countries around the world feature raw fish in their cuisine, which is valued for its unique flavor. However, raw fish may be easily contaminated with foodborne pathogens including Listeria monocytogenes, Salmonella, Vibrio parahaemolyticus, and Staphylococcus aureus. Herein, a method was established that integrated a multiplex polymerase chain reaction (PCR) and high-resolution melting (HRM) curve assay for the simultaneous detection of these four foodborne pathogens. The target genes of the bacteria were amplified by PCR and subsequently analyzed using HRM. Differentiation was achieved based on the melting temperature (Tm) values of their respective amplicons. The detection limit of the PCR-HRM assay was 0.02-0.1 ng/µL. In addition, the Tm remained nearly constant across various concentrations of genomic DNA derived from the target bacteria. The assay demonstrated perfect specificity (8/8) and a sensitivity of 5/5 for L. monocytogenes, 2/2 for Salmonella, 3/3 for V. parahaemolyticus, and 3/3 for S. aureus. No significant interference occurred when genomic DNA from the four target bacteria was co-extracted with DNA from eight non-target strains. Furthermore, the assay offers advantages including operational simplicity, high efficiency, accurate results, reduced detection time, and lower costs, rendering it well-suited for food safety applications in the aquatic products processing industry.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469668/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174410","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 Processing Parameters on the Content of Bioactive Compounds of Prunus spinosa L. Fruit Tinctures. 加工工艺对樱果酊剂生物活性物质含量的影响。

IF 5.1 2区农林科学

Foods Pub Date : 2025-09-14 DOI: 10.3390/foods14183200

Marta Wilk, Przemysław Seruga, Paulina Nowicka

{"title":"Effect of Processing Parameters on the Content of Bioactive Compounds of Prunus spinosa L. Fruit Tinctures.","authors":"Marta Wilk, Przemysław Seruga, Paulina Nowicka","doi":"10.3390/foods14183200","DOIUrl":"10.3390/foods14183200","url":null,"abstract":"Blackthorn (Prunus spinosa L.) fruits are traditionally used to produce tinctures and are known for their high content of bioactive compounds with antioxidant, anti-inflammatory, and antimicrobial effects. As demand for functional foods increases, it is important to optimize production methods to preserve these health-promoting properties. This study investigated how various parameters influence the polyphenol content and antioxidant capacity of blackthorn tinctures. In the first stage, five ethanol concentrations (40-80% v/v) were tested, with 80% proving most effective for polyphenol extraction. In the second stage, the influence of fruit pre-treatment (blanched and pricked), sugar addition timing, and maceration duration (28-84 days) was assessed using tinctures made with 80% ethanol. Maximum total polyphenol content was recorded on day 84 in the variant with whole unprocessed fruits, and sugar added at the beginning. Phenolic acids, especially neochlorogenic acid, dominated the extracts. Anthocyanin concentrations reached their maximum during the early phase of maceration and subsequently exhibited a progressive decline over time, likely due to their inherent chemical instability under extraction conditions. Flavan-3-ols and phenolic acids remained more stable, particularly when sugar was added at the beginning. Antioxidant activity strongly correlated with polyphenol content and was highest in samples rich in polymeric procyanidins.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469134/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174654","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

Safflower Polysaccharides Alleviate TNBS-Induced Colitis by Modulating Gut Immunity. 红花多糖通过调节肠道免疫减轻tnbs诱导的结肠炎。

IF 5.1 2区农林科学

Foods Pub Date : 2025-09-14 DOI: 10.3390/foods14183199

Chao Jiang, Furong Zhu, Shabaaiti Aimaier, Liang Zhang, Md Hasan Ali, Furong Fan, Yating Lu, Mengwei Jia, Dongsen Wu, Haipeng Yin, Jianwang Wei, Shenghui Chu, Min Liu

{"title":"Safflower Polysaccharides Alleviate TNBS-Induced Colitis by Modulating Gut Immunity.","authors":"Chao Jiang, Furong Zhu, Shabaaiti Aimaier, Liang Zhang, Md Hasan Ali, Furong Fan, Yating Lu, Mengwei Jia, Dongsen Wu, Haipeng Yin, Jianwang Wei, Shenghui Chu, Min Liu","doi":"10.3390/foods14183199","DOIUrl":"10.3390/foods14183199","url":null,"abstract":"This study aims to investigate the potential immunological mechanisms by which Safflower polysaccharides (SPSs) regulate colitis. The therapeutic effect of SPSs on colitis was investigated by trinitrobenzene sulfonic acid (TNBS)-induced rats model, TNF-α-stimulated Caco-2 cells, LPS-induced THP-1 cell model, and a co-culture model of Caco-2 and THP-1. The results demonstrated that SPSs effectively ameliorated clinical symptoms, reduced the expression of pro-inflammatory factors, restored colonic pathological damage, regulated the body's immunity, and inhibited intestinal macrophage M1 polarization in vivo. In vitro, SPSs could alleviate the inflammatory response of epithelial cells, inhibit macrophage M1 polarization and regulate epithelial-immune cells interaction. Through the experimental study of siRNA-CHI3L1 and r-CHI3L1, it was found that CHI3L1 mediated the interaction between epithelial cells and immune cells. This study demonstrated that SPS can significantly improve clinical symptoms and alleviated colonic damage in TNBS-induced colitis rat models. The underlying mechanisms are associated with STAT3/NF-κB signaling and immunomodulation, where the immunoregulatory effect is based on CHI3L1-mediated epithelial-immune cell interaction mechanisms.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469953/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174451","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

Proteins from Edible Mushrooms: Nutritional Role and Contribution to Well-Being. 食用菌中的蛋白质：对健康的营养作用和贡献。

IF 5.1 2区农林科学

Foods Pub Date : 2025-09-14 DOI: 10.3390/foods14183201

Mariana Ionescu, Mirela-Nicoleta Dincă, Mariana Ferdeș, Bianca-Ștefania Zăbavă, Gigel Paraschiv, Georgiana Moiceanu

{"title":"Proteins from Edible Mushrooms: Nutritional Role and Contribution to Well-Being.","authors":"Mariana Ionescu, Mirela-Nicoleta Dincă, Mariana Ferdeș, Bianca-Ștefania Zăbavă, Gigel Paraschiv, Georgiana Moiceanu","doi":"10.3390/foods14183201","DOIUrl":"10.3390/foods14183201","url":null,"abstract":"Edible mushrooms represent great promise for the future of food and medicine due to their excellent nutritional, functional, and therapeutic properties. Macrofungi synthesize numerous bioactive compounds, among which proteins stand out for their remarkable diversity, both in terms of structure and their nutritional and functional roles. Fungi from the phylum Basidiomycota have a high protein content, characterized by a complete and balanced amino acid composition. Proteins and peptides from mushrooms have both nutritional and functional roles, with numerous health benefits, such as antimicrobial, antiviral, antioxidant, anticancer, hypotensive, angiotensin-converting enzyme (ACE) inhibition, immunomodulatory, and enzymatic activities. Functional proteins include lectins, immunomodulatory proteins, enzymes (laccase, cellulase, ribonuclease), enzyme inhibitors, ribosome-inactivating proteins, and hydrophobins. In addition to traditional cultivation, mushrooms can be grown as mycelium on solid substrates or in submerged culture, followed by protein separation and extraction. The main trends in protein biosynthesis from Basidiomycota involve both improving the properties of the producing strains and optimizing the cultivation methods in submerged culture and on solid substrates. Moreover, new techniques in the fields of genomics, proteomics, and metabolomics will enable increasingly promising results. This paper provides a systematic overview of the types and properties of proteins from edible mushrooms, with a focus on the main beneficial effects of their consumption.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12470100/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174135","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

Identification of Key Aroma-Active Compounds in Commercial Coffee Using GC-O/AEDA and OAV Analysis. GC-O/AEDA和OAV分析鉴定商业咖啡中关键香气活性物质。

IF 5.1 2区农林科学

Foods Pub Date : 2025-09-13 DOI: 10.3390/foods14183192

Xiaomei Chen, Panpan Wu, Shuwei Wang, Jie Sun, Haitao Chen

{"title":"Identification of Key Aroma-Active Compounds in Commercial Coffee Using GC-O/AEDA and OAV Analysis.","authors":"Xiaomei Chen, Panpan Wu, Shuwei Wang, Jie Sun, Haitao Chen","doi":"10.3390/foods14183192","DOIUrl":"10.3390/foods14183192","url":null,"abstract":"In this study, we systematically characterize the volatile and non-volatile flavor profiles of coffee beans. Sensory evaluation demonstrated unique aromatic profiles for each coffee, with Colombia excelling in chocolate and nutty notes, while Bench Maji exhibited pronounced fruity characteristics. Yirgacheffe had a prominent roasted aroma, and Baoshan stood out for its stronger woody and caramel notes. The analysis employed solvent-assisted flavor evaporation (SAFE), gas chromatography-mass spectrometry/olfactometry (GC-MS/O), and high-performance liquid chromatography (HPLC). A total of 85 aroma compounds were identified, with furans, ketones, and pyrazines being the predominant contributors to roasted, nutty, and caramel aromas. Key aroma-active compounds, including furfural, guaiacol, and furaneol, exhibited the highest flavor dilution (FD) factors (up to 2187) and odor activity values, highlighting their pivotal roles in coffee aroma, with 4-vinyl-2-methoxyphenol (OAV = 761 in GL) and furaneol (OAV = 250 in BS) being particularly influential. Recombination and omission experiments validated the significance of these compounds. Non-volatile analysis revealed distinct differences in organic acids and chlorogenic acid content, with Colombia samples showing higher quinic acid levels, likely due to roasting-induced degradation. These findings provide a theoretical basis for understanding coffee flavor diversity and offer insights for quality assessment and origin identification.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469716/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174466","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

Whey Valorization in Functional Jellies: A Nutritional and Technological Approach. 功能性果冻中的乳清增值：营养和技术途径。

IF 5.1 2区农林科学

Foods Pub Date : 2025-09-13 DOI: 10.3390/foods14183193

Diana Fluerasu Bălțatu, Monica Negrea, Christine Neagu, Sylvestre Dossa, Călin Jianu, Dacian Lalescu, Adina Berbecea, Liliana Cseh, Ileana Cocan, Corina Misca, Mariana Suba, Vlad Muresan, Anda Tanislav, Ersilia Alexa

{"title":"Whey Valorization in Functional Jellies: A Nutritional and Technological Approach.","authors":"Diana Fluerasu Bălțatu, Monica Negrea, Christine Neagu, Sylvestre Dossa, Călin Jianu, Dacian Lalescu, Adina Berbecea, Liliana Cseh, Ileana Cocan, Corina Misca, Mariana Suba, Vlad Muresan, Anda Tanislav, Ersilia Alexa","doi":"10.3390/foods14183193","DOIUrl":"10.3390/foods14183193","url":null,"abstract":"The purpose of this paper is to evaluate the nutritional, functional, and technological potential of whey resulting as a by-product in the dairy industry, as such or mixed with berries (blueberries, strawberries, and raspberries) to obtain healthy jellies with added value. In this regard, the following parameters were analyzed: protein content, total amino acids, total mineral substances, macro- and microelements, antioxidant capacity, and total polyphenols. Also, the storage stability, textural and color parameters, FTIR spectra, and microstructures of jellies were analyzed. The results obtained showed that the protein content ranged from 4.18% to 4.51%, with a general increase observed in the variants with added whey and berries. Regarding total mineral substances, a significant increase was noted in jellies with added whey (0.34%) and strawberries (0.35%), compared to the control (0.15%). Whey jellies presented the highest levels of K, Ca, Mg, Zn, and Fe, while samples with added fruits completed the microelement (Mn, Cu, Ni, and Cr) content. The storage stability at 4 °C and the evolution of pH and acidity confirm that the products maintain their structure, while when stored at ambient temperature an acceleration of the decrease in pH and an increase in acidity are observed after 14 days. The jellies with combined additions (whey and berries) presented the most favorable microstructure, which supports the use of synergistic functional ingredients in the development of innovative products with high nutritional and sensory value. The FTIR spectra reflect the composition of the ingredients used. Based on obtained results, it can be concluded that whey represents a versatile and sustainable resource for obtaining functional jellies, offering both nutritional benefits and favorable economic and ecological perspectives.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469814/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174591","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

Effects of Different Fertilization Patterns on the Content of Quality Indices and the Formation of Aroma Characteristics of Tea Leaves. 不同施肥方式对茶叶品质指标含量及香气特征形成的影响。

IF 5.1 2区农林科学

Foods Pub Date : 2025-09-13 DOI: 10.3390/foods14183194

Qi Zhang, Songhan Guo, Yulin Wang, Yangxin Luo, Yankun Liao, Xiaoli Jia, Bitong Zhu, Jianghua Ye, Haibin Wang

{"title":"Effects of Different Fertilization Patterns on the Content of Quality Indices and the Formation of Aroma Characteristics of Tea Leaves.","authors":"Qi Zhang, Songhan Guo, Yulin Wang, Yangxin Luo, Yankun Liao, Xiaoli Jia, Bitong Zhu, Jianghua Ye, Haibin Wang","doi":"10.3390/foods14183194","DOIUrl":"10.3390/foods14183194","url":null,"abstract":"Fertilization is a necessary measure in the cultivation and management of the tea bush, and the use of different fertilizers significantly affects the quality of tea leaves. In this study, 100% chemical fertilizer (CF), 100% organic fertilizer (OF), and 50% chemical fertilizer + 50% organic fertilizer (COF) were used to analyze the effects of different fertilizer treatments on the quality indices and volatile component compositions of tea leaves. The results showed that COF treatment significantly increased the content of water extract, tea polyphenols, theanine, free amino acids, and soluble sugar, but decreased the content of total flavonoids and caffeine, indicating that COF treatment has an advantage in improving the overall quality of tea leaves. Analysis of volatile components showed that different fertilizer treatments significantly affected the content of eleven characteristic metabolites in tea bush leaves, of which four characteristic metabolites were most abundant under CF treatment, eight under OF treatment, and only one under COF treatment. The odor characteristics and their intensity analyses showed that the 11 characteristic volatile components mainly exhibited three types of odor characteristics, such as woody, green, and floral, of which OF treatment enhanced woody and green intensities, while CF treatment enhanced floral intensity. Taken together, different fertilizer treatments could regulate the quality indices and volatile components of tea leaves, while the use of chemical fertilizers or organic fertilizers alone was conducive to enhancing the intensity of individual special odor characteristics in tea leaves. Overall, the combination of chemical fertilizers and organic fertilizers was more conducive to the improvement of tea quality. This study provides a theoretical basis for optimizing the fertilization strategy of tea bushes to improve tea quality.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469374/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174618","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

Lipidomic Analysis Reveals the Anti-Obesity and Hepatoprotective Effects of Flavonoid Mimetic Components in Adzuki Beans on High-Fat Diet-Induced Obese Mice. 脂质组学分析揭示小豆类黄酮模拟成分对高脂饮食诱导的肥胖小鼠的抗肥胖和肝保护作用。

IF 5.1 2区农林科学

Foods Pub Date : 2025-09-13 DOI: 10.3390/foods14183191

Jiayu Zhang, Xiujie Jiang, Qingpeng Xu, Weidong Li, Dongjie Zhang

{"title":"Lipidomic Analysis Reveals the Anti-Obesity and Hepatoprotective Effects of Flavonoid Mimetic Components in Adzuki Beans on High-Fat Diet-Induced Obese Mice.","authors":"Jiayu Zhang, Xiujie Jiang, Qingpeng Xu, Weidong Li, Dongjie Zhang","doi":"10.3390/foods14183191","DOIUrl":"10.3390/foods14183191","url":null,"abstract":"Obesity and overweight have increasingly posed a serious challenge to public health security. This study systematically evaluated the reversal and regulatory effects of a composite flavonoid component mimicking the composition of adzuki bean flavonoids on high-fat diet (HFD)-induced obesity, related lipid metabolism disorders, and impaired liver function, based on lipid metabolomics and an HFD-induced obese mouse model. The results demonstrated that sustained HFD intake led to significant weight gain, increased adiposity index, dyslipidemia, and altered brown adipose tissue (BAT) cell status in mice, while also exerting adverse effects on hepatic lipid deposition and the lipid metabolic profile associated with liver fibrosis. Intervention with an adzuki bean flavonoid mimic (ABFM) effectively prevented further weight gain and ameliorated abnormal expression of serum lipid and liver function-related indicators. Furthermore, we found that ABFM alleviated HFD-induced liver damage and mitigated the whitening tendency of brown adipose tissue. Lipidomics analysis revealed that ABFM intake significantly improved abnormal hepatic lipid metabolic profiles, notably downregulating the expression levels of diacylglycerol (DG) and phosphatidylglycerol (PG), while markedly ameliorating sphingolipid metabolism disorders and ceramide (Cer) levels, which are highly associated with liver fibrosis. These findings further elucidate the mechanisms by which adzuki bean flavonoid components improve diet-induced obesity and associated liver injury, providing a theoretical basis for exploring safe and effective dietary intervention strategies based on plant flavonoids.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469464/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174551","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

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