Food Bioscience最新文献

{"title":"A systematic review of pulsed electric field treatment: Alone and in combination with esterification on starch structure and physicochemical properties","authors":"Wei Wang ,&nbsp;Dongdong Huang ,&nbsp;Tiantian Liu ,&nbsp;Aijun Hu","doi":"10.1016/j.fbio.2025.107730","DOIUrl":"10.1016/j.fbio.2025.107730","url":null,"abstract":"<div><div>Starch, as a widely used polysaccharide, has important applications in the food, pharmaceutical and textile industries. However, native starch exhibits inherent limitations, including poor solubility and low thermal stability, which restrict its application in industries such as food processing and paper manufacturing. Therefore, in order to improve the performance of starch and expand its application range, it is necessary to modify starch. Pulsed electric field (PEF) technology, as an energy-saving and green modification method, can effectively enhance the functional properties of starch, thereby broadening its application fields in various industries. Conventional starch esterification techniques are further constrained by inherent drawbacks, including high energy intensity, prolonged reaction durations, and suboptimal conversion rates, significantly impeding their scalability in continuous production systems. As a non-thermal physical activation strategy, PEF technology has emerged as a transformative approach for starch esterification, demonstrating a unique capability to enhance reaction kinetics between hydroxyl groups and acyl donors through controlled dipole alignment while maintaining substrate integrity under ambient temperatures. Therefore, this paper provides a comprehensive review of the effects of PEF (both standalone and combined with esterification modification) on starch structure, physicochemical properties, and digestibility in recent years, while also exploring its potential application prospects and proposing future research directions to address current limitations in the field.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"73 ","pages":"Article 107730"},"PeriodicalIF":5.9,"publicationDate":"2025-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145268503","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Synergistic effects of 2′-fucosyllactose and Akkermansia muciniphila in functional foods: enzymatic degradation mechanisms and therapeutic applications for gut health","authors":"Yesha Luo ,&nbsp;Ruizhi Xia ,&nbsp;Qixin Chen ,&nbsp;Jiaying Ge ,&nbsp;Yuying Shuai","doi":"10.1016/j.fbio.2025.107726","DOIUrl":"10.1016/j.fbio.2025.107726","url":null,"abstract":"<div><div><em>Akkermansia muciniphila</em> (<em>A. muciniphila</em>), a mucin-degrading bacterium and a highly regarded next-generation probiotic, performs multiple physiological functions such as maintaining gut homeostasis, regulating immunity, and modulating metabolism, and has been widely recognized as a potential therapeutic target for metabolic and inflammatory disorders. In recent years, studies have revealed that the core mechanism underlying the functional synergy between <em>A. muciniphila</em> and the host lies in its selective utilization of 2′-fucosyllactose (2′-FL), the most abundant component of human milk oligosaccharides (HMOs). Although the importance of <em>A. muciniphila</em> and 2′-FL in infant gut nutrition and metabolic health has been recognized, the molecular mechanisms of 2′-FL metabolism by <em>A. muciniphila</em> and the translational health benefits of this interaction remain understudied. To bridge these gaps, this review synthesizes current knowledge on the spatial distribution, host-microbe interactions, and functional adaptability of <em>A. muciniphila</em>. We further systematically examine the sources, biosynthetic pathways, and biological properties of 2′-FL, with a focus on the pivotal roles of glycoside hydrolases families (GHs)—including α-1,2-fucosidases from the GH29/95 family and β-galactosidases from the GH2/35 family—in 2′-FL degradation. Additionally, we explore how the resultant short-chain fatty acids (SCFAs) facilitate crosstalk between microbes and between the host and microbiota. Building on this integrated perspective of <em>A. muciniphila-</em>2′-FL interplay, we propose novel directions for designing targeted nutritional interventions and population-specific functional foods.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"73 ","pages":"Article 107726"},"PeriodicalIF":5.9,"publicationDate":"2025-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145268505","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Consanguinity of edibles and medicinals (食药同源)","authors":"Rong Wang ,&nbsp;Yong Q. Chen","doi":"10.1016/j.fbio.2025.107691","DOIUrl":"10.1016/j.fbio.2025.107691","url":null,"abstract":"<div><div>A suboptimal diet is a preventable risk factor for non-communicable diseases. Food is being used as medicine to manage illness in the United States and China. Here, we review 84 “food as medicine” or “食药同源” clinical trials. Despite the initially promising results, ingredient standardization, chrononutrition, the long-term impact of childhood malnutrition, and the integration of dietary treatment into healthcare practices remain challenging. Collective efforts should be directed toward medical food certification, clinician and dietitian training on the use of food as medicine, a mechanistic understanding of food-host interactions, and clinical demonstrations of the complex effects of medically certified foods on populations with defined indications.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"73 ","pages":"Article 107691"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217868","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Polymeric nanofibers as advanced probiotic carriers: Production strategies, functional performance, and emerging applications","authors":"Josemar Gonçalves de Oliveira Filho ,&nbsp;Mariana Buranelo Egea ,&nbsp;Wanli Zhang ,&nbsp;Ananthi Pandi ,&nbsp;Katia Sivieri ,&nbsp;Mateus Kawata Salgaço ,&nbsp;Leonardo Sentanin ,&nbsp;Anna Rafaela Cavalcante Braga ,&nbsp;Michael Jones da Silva ,&nbsp;Luiz Henrique Cappareli Mattoso","doi":"10.1016/j.fbio.2025.107684","DOIUrl":"10.1016/j.fbio.2025.107684","url":null,"abstract":"<div><div>In recent years, the incorporation of probiotics into polymeric nanofibers has emerged as a promising strategy for protecting and enabling the controlled release of these beneficial microorganisms, enhancing their stability and functional effectiveness. This review aims to provide a comprehensive overview of the incorporation of probiotics into nanofibers, emphasizing the advantages of nanofiber-based systems for encapsulation and controlled release. Our text explores the techniques for nanofiber production, the challenges in maintaining probiotic viability, and their potential applications in the food, pharmaceutical, and agricultural industries. Incorporating probiotics into nanofibers holds promising applications by enabling protection and controlled release. However, most studies remain <em>in vitro</em>, highlighting the need for <em>in vivo</em> validation. Conventional production methods, like electrospinning, face scalability challenges, making alternative techniques such as Solution Blown Spinning a viable option for industrial application. Additives such as stabilizing and bioactive compounds have been added to fiber-forming dispersions to stabilize bacteria and thus improve their survival during electrospinning and storage. Future research should optimize these approaches to enhance probiotic stability and functionality in final products.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"73 ","pages":"Article 107684"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145268504","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Hydroxycitric acid in functional foods: A multitargeted approach to preventing calcium oxalate nephrolithiasis","authors":"Xu-dong Li,&nbsp;Zi-ye Huang,&nbsp;Guang Wang,&nbsp;Yu-yun Wu,&nbsp;Pei Li,&nbsp;Bo-wei Yang,&nbsp;Xing Yang,&nbsp;Jiong-ming Li","doi":"10.1016/j.fbio.2025.107692","DOIUrl":"10.1016/j.fbio.2025.107692","url":null,"abstract":"<div><div>This review evaluates hydroxycitric acid (HCA), a compound derived from Garcinia cambogia, for its potential in preventing calcium oxalate nephrolithiasis, a common kidney stone disorder. This review aims to clarify HCA's multifaceted mechanisms and its applications in functional foods. HCA inhibits calcium oxalate crystallization by binding calcium ions and reducing crystal adhesion to renal tubular epithelial cells. HCA mitigates oxidative stress and inhibits ferroptosis, a lipid peroxidation-driven cell death, through the nuclear factor erythroid 2-related factor 2 (Nrf2) and glutathione peroxidase 4 (GPX4) pathways, thereby protecting kidney tissue. Incorporating HCA into functional foods, combined with probiotics and dietary fiber, may reduce intestinal oxalate absorption, thereby lowering the risk of stone formation. Preclinical studies demonstrate HCA's potential to inhibit calcium oxalate crystal formation and mitigate oxidative stress, providing novel insights into its synergistic Nrf2/GPX4-mediated ferroptosis inhibition and its potential in functional foods combined with probiotics and dietary fiber. However, the limited number of human clinical trials hinders its translational application, requiring rigorous clinical validation of its efficacy, optimal dosing, and long-term safety to establish HCA as a viable dietary strategy for kidney stone prevention.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"73 ","pages":"Article 107692"},"PeriodicalIF":5.9,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217945","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Distribution characteristic, synthesis mechanism and regulation measures of ethyl acetate in strong flavor Baijiu: A review","authors":"Jing Chen ,&nbsp;Jing Zhang ,&nbsp;Rong Zeng ,&nbsp;Yang Lin ,&nbsp;Yunxuan Duan ,&nbsp;Chuan Song ,&nbsp;Suyi Zhang ,&nbsp;Yong Zuo","doi":"10.1016/j.fbio.2025.107681","DOIUrl":"10.1016/j.fbio.2025.107681","url":null,"abstract":"<div><div>Esters are the most important flavor components in strong flavor Baijiu, among which ethyl acetate is one of the four main esters, and its content and proportion pose a significant influence on the style and quality of strong flavor Baijiu. The advancement of brewing technology and mechanization has inadvertently led to an increased content of ethyl acetate in some strong-flavor Baijiu producing areas, disrupting the delicate balance of flavors, resulting in an uncoordinated sensory profile. Therefore, controlling the content of ethyl acetate has become one of the key problems to be solved to ensure the high quality of strong-flavor Baijiu. In this paper, the synthetic pathway and influencing factors of ethyl acetate were reviewed. The regulation measures of ethyl acetate were summarized from the perspectives of Daqu, mud pits, fermentation technology, storage and strain breeding, providing references for the directional regulation of ethyl acetate in strong flavor Baijiu.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"73 ","pages":"Article 107681"},"PeriodicalIF":5.9,"publicationDate":"2025-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217869","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Food protein-based nanoemulsions: A comprehensive review with an emphasis on strategies to facilitate the formation and stabilization","authors":"Wen Han ,&nbsp;Wen-wen Zhu ,&nbsp;He-wei Zhang ,&nbsp;Yu-juan Gu ,&nbsp;Lei-Na Wang","doi":"10.1016/j.fbio.2025.107687","DOIUrl":"10.1016/j.fbio.2025.107687","url":null,"abstract":"<div><div>Nanoemulsions contain tiny droplets (<em>d</em> &lt; 200nm) that endow them with better characteristics than macroemulsions such as higher physical stability, high optical clarity, and increased bioavailability of lipophilic components, therefore imparting them with promising applications in a variety of food, cosmetics, and pharmaceutical fields. Accumulating evidence indicates the great potential of many food proteins for the fabrication of food-grade nanoemulsions as replacements for synthetic surfactants. However, the effectiveness of proteins in the fabrication of nanoemulsions has not reached a consensus mainly because of their inferior emulsifying capacity than surfactants that would readily lead to large droplet size, droplet flocculation, even “over-processing” during high energy homogenization. Therefore, improvement of protein emulsifying performance would be a key to facilitate the formation and stabilization of nanoemulsions. In this review, recent advances in the formation and characteristics of protein-based nanoemulsions are summarized with a focus on their advantages and limitations. More emphasis is given to potential strategies to facilitate the formation and stabilization of protein-based nanoemulsions, including protein modification, complexation with polysaccharides, glycation, and incorporation of polyols, which can be beneficial for novel applications of protein-formulated nanoemulsions in the food and drug sectors. As food-grade nanoemulsions are appealing, this review is of crucial importance for guiding the development and application of food-grade nanoemulsions using proteins as natural emulsifiers.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"73 ","pages":"Article 107687"},"PeriodicalIF":5.9,"publicationDate":"2025-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145268998","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Gut microbiota-astrocyte crosstalk: A novel pathway for oolong tea polyphenols to reverse ultra-processed foods-induced sleep deterioration","authors":"Jie Gao ,&nbsp;Youmeng Chen ,&nbsp;Yili Chen ,&nbsp;Xinrong Gong ,&nbsp;Zhicheng Zhang ,&nbsp;Xin Zhang","doi":"10.1016/j.fbio.2025.107679","DOIUrl":"10.1016/j.fbio.2025.107679","url":null,"abstract":"<div><div>In the context of accelerated economic and societal development, the consumption of ultra-processed foods (UPFs) has increased significantly, and the presence of advanced glycation end products (AGEs) further exacerbates the health risks associated with UPFs. AGEs significantly impair sleep quality through the microbiota<strong>-</strong>gut-brain axis (MGBA), particularly by disrupting gut microbiota homeostasis, affecting the synthesis and metabolism of 5-hydroxytryptamine (5-HT), and subsequently interfering with astrocyte function, leading to sleep disorders. This article systematically elaborates on the formation mechanism of AGEs in UPFs, their negative impact on gut microbiota, and the multiple pathways through which they affect sleep via the MGBA. Oolong tea polyphenols (OTP), as the main polyphenolic compounds in tea, possess significant antioxidant and anti-inflammatory properties. They can improve AGEs-induced decline in sleep quality by modulating gut microbiota structure, enhancing short-chain fatty acids (SCFAs) production, restoring intestinal barrier function, and further mediating astrocyte activation and 5-HT metabolism. This article focuses on the mechanism by which OTP alleviate sleep disorders through the MGBA, providing new perspectives for developing prevention and treatment strategies for sleep disorders.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"73 ","pages":"Article 107679"},"PeriodicalIF":5.9,"publicationDate":"2025-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217812","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Preparation of pinolenic acid-embedded Lactiplantibacillus plantarum H6 Pickering emulsions stabilized with different concentrations of sodium alginate","authors":"Shengdong Bao,&nbsp;Lidan Guo,&nbsp;Jingjing Xuan,&nbsp;Liu Yang,&nbsp;Yue Li,&nbsp;Bin Jiang,&nbsp;Dayong Ren","doi":"10.1016/j.fbio.2025.107650","DOIUrl":"10.1016/j.fbio.2025.107650","url":null,"abstract":"<div><div>This study aimed to enhance the gastrointestinal survival of the probiotic <em>Lactiplantibacillus plantarum</em> H6(<em>L.p H6</em>)by developing a protective encapsulation system based on Pickering emulsions. The efficacy of this system in alleviating obesity was subsequently evaluated in high-fat diet (HFD)-fed mice. Pickering emulsions were formulated using pea protein isolate (PP) and sodium alginate (SA) as the aqueous phase. Glucono-delta-lactone (GDL), calcium carbonate (CaCO₃), and pinolenic acid (PLA) were incorporated, followed by high-speed dispersion to produce the final emulsions. Results demonstrated that emulsions containing SA achieved an encapsulation efficiency of up to 91 %(p &lt; 0.05), highlighting their superior capacity for probiotic protection. The absolute zeta potential values of all emulsions exceeded 40 mV, indicating excellent colloidal stability. Laser confocal microscopy revealed a reduction in oil droplet size with increasing SA concentration, attributed to the enhanced aqueous phase viscosity generating stronger shear forces during homogenization. Cryo-electron microscopy (Cryo-EM) further showed that SA-containing emulsions formed a three-dimensional gel network, a spatial configuration offering enhanced protection for the encapsulated probiotics. Animal experiments demonstrated that administration of the Pickering emulsion significantly reduced body weight gain by 6.8 % compared to the high-fat diet (HFD) control group. Furthermore, the emulsion treatment improved inflammatory markers and lipid profiles in obese mice and alleviated fatty liver disease. The Pickering group effectively reduced total serum cholesterol TC (33.3 %), triglyceride TG (3.5 %), and low-density lipoprotein LDL-C (50 %) levels(p &lt; 0.01),while increasing high-density lipoprotein HDL-C (50 %) levels. This study highlights the potential of Picklin emulsion in probiotic delivery and explores the combined benefits of unsaturated fatty acids (PLA) and probiotics. Based on the results of animal model experiments and the synergistic effects observed in vivo, future research should focus on translating the PLA-probiotic synergistic effect into multi-omics-guided functional foods to achieve personalised anti-obesity interventions.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"73 ","pages":"Article 107650"},"PeriodicalIF":5.9,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217809","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quantitative assessment of oxidoreductase and catalase enzymatic activity in model systems for catalyzed degradation of glucose and hydrogen peroxide","authors":"Magdalena Cywińska-Antonik,&nbsp;Justyna Szczepańska-Stolarczyk,&nbsp;Krystian Marszałek","doi":"10.1016/j.fbio.2025.107668","DOIUrl":"10.1016/j.fbio.2025.107668","url":null,"abstract":"<div><div>The study quantitatively characterizes the process parameters that enable glucose removal via the glucose oxidase/catalase (GO/CAT) enzymatic system in acidic model solutions. Screening across a pH range of 4.0–5.5 and temperatures from 25 to 50 °C identified pH 5.5 and 40 °C as optimal for GO, with activity at pH 5.0 reduced by only 2.5 %. Under these conditions, catalase retained 86.5 % of its maximal activity. Dissolved oxygen concentration was found to be a key factor that impacts glucose conversion. Without oxygenation (initial dissolved oxygen concentration of 7.5–8.0 mg/L), 6-h reactions achieved 29.0 % glucose removal. Additional oxygenation (9.5–11.0 mg/L), using 1000 U GO with varying CAT activities (0, 1000, 3000, 4500 U), yielded glucose reductions of 2.9 %, 57.0 %, 75.9 %, and 93.4 %, respectively, from an initial glucose concentration of 27 g/L. At an oxygen concentration of 12.5–14.0 mg/L with 1000 U GO and 3000 U CAT, complete glucose oxidation was achieved within 4 h. Hydrogen peroxide exhibited concentration-dependent inhibition of GO at pH 5.5/40 °C, with relative activities of 82.6 %, 80 %, and 70.4 % at 45, 60, and 75 mmol/L H₂O₂, respectively. Thermal stability assessment revealed that GO retained 90.4 % of its activity after 6 h, whereas CAT retained 96.9 %. Pasteurization (90 °C, 10 min) fully inactivated GO and caused 84.9 % loss of CAT activity. These findings establish practical operational guidelines — GO:CAT ≥1:3 and oxygen concentration &gt;9.5 mg/L for efficient glucose depletion under slightly acidic pH conditions and elevated temperature conditions.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"73 ","pages":"Article 107668"},"PeriodicalIF":5.9,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217892","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}