Food Bioscience最新文献

{"title":"A user-friendly sugar stevia: Role in diabetes-associated health adversities","authors":"Sanjay ,&nbsp;Hae-Jeung Lee","doi":"10.1016/j.fbio.2025.107121","DOIUrl":"10.1016/j.fbio.2025.107121","url":null,"abstract":"<div><div>Diabetes mellitus, “the actual sugar rollercoaster”, is emerging as a global threat affecting over half a billion individuals globally. Living with diabetes is like walking the sugar tightrope, with one misstep in medication or diet, resulting in blood sugar levels swinging dangerously out of control. It is a primary health challenge acting as a catalyst for several fatal secondary complications such as neurodegeneration, obesity, liver, cardiac, and renal injury, along with sexual dysfunction and metabolic syndrome, thus making its management crucial for overall well-being. Stevia, present in the perennial shrub <em>Stevia rebaudiana</em>, is a potentially bioactive “not too sweet, bio-sweetener”, actively being utilized and researched owing to its ability to sweeten beverages and food products without elevating blood glucose levels, instead, reducing the blood glucose and cholesterol levels, and managing blood pressure. In addition, it has also been reported to possess anticarcinogenic, antioxidant, antihypertensive, anti-inflammatory, antimicrobial, and antitumor activities, thus justifying the title “user-friendly sugar”. However, a comprehensive review of the potential bioactivities of stevia against diabetes-associated fatal health adversities is yet to be reported. The recent collective efforts to explore the true potential of stevia have been successful enough to report its ability to modulate oxidative stress, inflammation, apoptosis, autophagy, adipogenesis, glucose uptake, and insulin resistance using various <em>in vitro</em> and <em>in vivo</em> models. This review provides an in-depth journey of the “unhidden, yet unreviewed” magic of stevia against the prominently increasing diabetes-associated risks.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107121"},"PeriodicalIF":4.8,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144470418","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":"Phenolic cyanidin-3-O-glucoside: purification and evaluation against allura-red AC-induced inflammation, oxidative stress, and organ damage in rats","authors":"Faiza I.A. Abdella ,&nbsp;Tahani Y.A. Alanazia ,&nbsp;Maha Awjan Alreshidi ,&nbsp;Hessah Difallah A Al-Enazy ,&nbsp;Hissah Khashman Alshammari ,&nbsp;Noureddine Alouche ,&nbsp;Khaled Hamden","doi":"10.1016/j.fbio.2025.107122","DOIUrl":"10.1016/j.fbio.2025.107122","url":null,"abstract":"<div><div>Allura Red AC (ARAC), a synthetic red colorant widely used in candies, beverages, snacks, baked goods, and ice cream, is known for its long-term side effects, including immune dysregulation, inflammation, oxidative stress, and impairment of vital functions. In this study, we assessed the protective effects of the natural pigment cyanidin-3-O-glucoside (C3G) against ARAC-induced damage. <em>In vitro</em>, C3G showed dose-dependent inhibition of phospholipase A2 (PLA2), prostaglandin synthase (PGS), and elastase (ELA), with up to 93 % inhibition at 400 μg/mL and IC50s of 92–158 μg/mL. It also inhibited albumin denaturation (IC50: 175 μg/mL) more effectively than diclofenac (IC50: 372 μg/mL). Additionally, C3G stabilized sickle erythrocyte membranes (90 % at 400 μg/mL; IC50: 77 μg/mL) better than indomethacin (IC50: 115 μg/mL). In rats with ARAC-induced blood inflammation, C3G administration effectively prevented blood dysfunction by modulating hematological indices and significantly suppressing key inflammatory enzymes PLA2, ELA, and myeloperoxidase (MPO) by 62, 60, and 67 %, respectively. C3G also significantly reduces oxidative stress markers, such as hydrogen peroxide (H₂O₂), thiobarbituric acid reactive substances (TBARS), and total oxidant status (TOS), while enhancing total antioxidant status (TAS). C3G protected hepatic and renal tissues by reducing MPO activity, TBARS, and PLA2 levels, alongside lowering serum markers of organ damage (AST, ALT, ALP, LDH, creatinine, and urea) in ARAC-treated rats. Histological analysis confirmed that C3G safeguards liver and kidney tissues from ARAC-induced abnormalities, including damage to glomerular capillaries, wrinkled basement membranes, and distorted proximal tubules. Conclusions, C3G is a promising natural alternative to harmful synthetic food colorants, with strong anti-inflammatory, antioxidant, and organ-protective effects.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107122"},"PeriodicalIF":4.8,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144335926","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":"Unravelling the physicochemical and antioxidant profiles of guava genotypes across developmental stages and seasonality","authors":"M.R. Chandana ,&nbsp;Amit Kumar Goswami ,&nbsp;Virendra Singh Rana ,&nbsp;Chavlesh Kumar ,&nbsp;Sanjay Kumar Singh ,&nbsp;Suneha Goswami ,&nbsp;Deepak Singh Bisht ,&nbsp;Viswanathan Chinnusamy ,&nbsp;Gyan Prakash Mishra ,&nbsp;Jigni Mishra ,&nbsp;Jadhav Parth Janardhan ,&nbsp;M.K. Sushravya","doi":"10.1016/j.fbio.2025.107097","DOIUrl":"10.1016/j.fbio.2025.107097","url":null,"abstract":"<div><div>Guava is a highly nutritious pantropical fruit valued for its rich medicinal and economic significance. Despite its economic and nutritional importance, limited studies exist on the influence of pulp colour and seasonal variations on the physicochemical and antioxidant profiles of guava fruits. Addressing this gap, the present study evaluated 31 guava genotypes with red/pink and white pulp color at 70, 96 and 110 days after anthesis across rainy and winter seasons to identify superior genotypes for breeding and commercial purposes. Key findings revealed that physicochemical parameters were peaked at the ripe stage, particularly in winter. Fruit shape ranged from rounded to broadly round and conical, while pulp and peel color transitioned with maturity. At ripe stage of winter season fruit traits like weight (237.08g), length (74.5 mm) and width (71.62 mm) increased progressively, with genotype GH-2016-1B exhibiting the highest values. Regarding antioxidant profiles, hybrid Pusa Aarushi showed the highest levels of ascorbic acid (155.36 mg/100g of FW), total phenolic content (292.50 mg GAE/100 g FW), total antioxidant activity (10.17 μM TE/g FW), total carotenoids (0.88 mg/g) and lycopene content (30.11 μg/g) at the ripe stage during the winter. Concurrently, hybrid Pusa Pratiksha excelled in phenolic (233.50 mg GAE/100 g FW) and protein content (48.28 mg/mL), while GH-2016-8F (7.84 %) recorded the highest total sugar levels, showcasing significant seasonal influences. Besides these results, correlation and principal component analysis also underscores the influence of seasonal factors with developmental stages on guava quality, offering valuable insights for breeding programs and harvesting time to maximize nutritional and functional benefits.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107097"},"PeriodicalIF":4.8,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144510723","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":"Onion skin (Allium cepa L.) of three landrace varieties produced in Uruguay: minerals and fatty acids composition, phytochemical compounds, in vitro antioxidant and anti-inflammatory properties","authors":"Nandy Espino ,&nbsp;Giovanni Galietta ,&nbsp;Ana Vodanovich ,&nbsp;Cecilia Carballo ,&nbsp;Maria Cristina Cabrera ,&nbsp;Ali Saadoun","doi":"10.1016/j.fbio.2025.107112","DOIUrl":"10.1016/j.fbio.2025.107112","url":null,"abstract":"<div><div>The onion skin powder (OSP) of three Uruguayan varieties, namely Arber (yellow), Pantanoso (yellow) and Naqué (red) were studied regarding chemical composition, phenolic content, antioxidant capacity and anti-inflammatory activity. The samples were obtained from local producers, were collected after drying in the field and passed through a crusher to obtain OSP. Dietary fiber ranging 69.76–71.57 g/100 g dry matter (DM), and mineral content, particularly Calcium (19.4–22.5 g/kg DM), Mg (1.2–1.7 g/kg DM) and potassium (K; 3.6–8.6 g/kg DM), make these three OSP important sources of these nutrients for human and animal health. The Naqué variety was particularly rich in K, magnesium and protein content, while Arber and Pantanoso had more copper. The three varieties proved to be a source of phenolic compounds, with Arber variety showing the higher content of total polyphenols (72.90 mg GAE/g DM) and flavonoids (29.50 mg QE/g DM), among which the quercetin content was the most represented (11.38 mg/g DM). The antioxidant potential of OSP was determined by DPPH and ABTS assay, the three varieties shows a high percentage of inhibition, ranging from 75.31 to 87.46 and 84.74–90.99 % inhibition, respectively. The anti-inflammatory activity was determined as a function of the percentage of inhibition of protein denaturation, which ranged from 59.88 to 77.33 %. The results of the present investigation show interesting compounds and properties of OSP of the varieties studied and could help Uruguayan onion producers to value and promote the use of their by-products as a potential food supplement.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107112"},"PeriodicalIF":4.8,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144335825","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":"Molecular mechanism by which luteolin inhibits toll-like receptor 4 activation: Multi-spectroscopic analysis and molecular simulation","authors":"Siting Wei ,&nbsp;Youdan Ning ,&nbsp;Deming Gong ,&nbsp;Peng Zhang ,&nbsp;Guowen Zhang ,&nbsp;Xing Hu","doi":"10.1016/j.fbio.2025.107108","DOIUrl":"10.1016/j.fbio.2025.107108","url":null,"abstract":"<div><div>Excessive inflammatory response is an important cause of various diseases. Toll-like receptor 4 (TLR4), a central innate immune receptor, represents a promising target for treating inflammatory diseases. Therefore, the search for natural inhibitors of TLR4 is essential for the prevention and treatment of inflammatory diseases. Luteolin (Lut), a dietary flavonoid with significant anti-inflammatory effects, is a highly promising functional food ingredient. Through integrated spectroscopic characterization and computational simulations, the molecular interaction dynamics between Lut and TLR4 were elucidated in this work. It was found that Lut exhibited concentration-dependent TLR4 fluorescence quenching through static quenching, forming a stable complex spontaneously, speculating that it may bind to the amino acid residues Arg264, Tyr292, Asp294 and Thr319 in TLR4 mainly through electrostatic and hydrogen-bonding interactions. Lut decreased the content of α-helix of TLR4, increased the content of random coil, and decreased its protein compactness and structural instability, thereby inhibiting TLR4 activation. The binding constant between the mutant protein and Lut was significantly decreased by alanine mutagenesis, confirming that Arg264 and Tyr292 are critical residues for the interaction between Lut and TLR4. These findings revealed the molecular mechanism by which Lut regulated the conformational changes of TLR4 and inhibited its activation, providing an important theoretical foundation for exploiting Lut as a natural TLR4-targeted therapeutic agent.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107108"},"PeriodicalIF":4.8,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144510768","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 antibacterial activities of nisin with tea polyphenol, and rhamnolipid against Bacillus cereus and the applications in pasteurized milk and cooked rice","authors":"Mingxin Huang,&nbsp;Fuzhe Li,&nbsp;Weixuan He,&nbsp;Qingping Zhong","doi":"10.1016/j.fbio.2025.107110","DOIUrl":"10.1016/j.fbio.2025.107110","url":null,"abstract":"<div><div><em>Bacillus cereus</em>, a well-known foodborne pathogen, frequently contaminates a wide range of food products, thereby posing a significant threat to food safety. The aim of this study was to investigate the combined antimicrobial effects of nisin (NS), tea polyphenol (TP) and rhamnolipid (RL) against <em>B. cereus</em>. The minimum inhibitory concentrations of NS, RL, and TP against <em>B. cereus</em> were determined to be 2 mg/mL, 2 mg/mL, and 0.25 mg/mL, respectively. The checkerboard tests demonstrated that the binary combinations of NS and RL (NS-RL), as well as NS and TP (NS-TP), exhibited synergistic effects, with fractional inhibitory concentration indices (FICIs) of 0.5. In contrast, the combination of TP and RL (TP-RL) showed an additive effect (FICI = 0.75). The results of the antibacterial mechanism studies indicated that NS-TP synergistically induced cell membrane damage and promoted the efflux of intracellular substances from <em>B. cereus</em>. Additionally, TP-RL also facilitated the leakage of intracellular components. Meanwhile, the analysis of intracellular reactive oxygen species (ROS) levels revealed that NS-RL synergistically enhanced the accumulation of intracellular ROS. Furthermore, in the context of pasteurized whole milk and cooked rice, the addition of 0.13 mg/mL of TP and 1 mg/mL of RL significantly enhanced the antimicrobial activity of 1 mg/mL NS. This study provides valuable scientific insights for the application of these natural antimicrobials in food preservation, which is conducive to enhancing food safety and extending the shelf-life of food products.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107110"},"PeriodicalIF":4.8,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144322322","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":"Cow’s milk protein allergy: Biochemical and immunological aspects and biotechnological strategies for hypoallergenic dairy production","authors":"Rafaela Ansiliero ,&nbsp;Leandra Oliveira Xavier Albiero ,&nbsp;Eduarda Degani Araújo ,&nbsp;Aniela Pinto Kempka","doi":"10.1016/j.fbio.2025.107095","DOIUrl":"10.1016/j.fbio.2025.107095","url":null,"abstract":"<div><div>Cow's milk protein allergy primarily affects children and represents a significant challenge for food safety. This study provides a comprehensive review of the biochemical and immunological aspects of milk proteins involved in CMPA and explores biotechnological strategies for developing hypoallergenic dairy products. The structural characteristics of caseins and whey proteins, their interaction with the immune system, and their role in allergic reactions are analyzed. Additionally, biotechnological approaches, including enzymatic hydrolysis, bacterial fermentation, and genetic editing, were evaluated as methods to reduce the antigenicity of milk proteins while preserving their nutritional value. Bioinformatics tools have also been applied for enzyme selection and the prediction of allergenic epitope reduction. The findings indicate that enzymatic hydrolysis and fermentation significantly decrease milk protein antigenicity, enhancing safety for allergic individuals. Furthermore, genetic editing of cattle has enabled the production of β-lactoglobulin-free milk, reducing its immunoreactivity. Despite these advances, challenges remain, such as consumer acceptance of genetically modified products and the need for regulatory frameworks. Additionally, ensuring the economic accessibility of hypoallergenic dairy products is crucial for reaching vulnerable populations. The integration of biotechnology, food science, and a deeper understanding of the biochemical and immunological properties of milk proteins is essential for developing innovative solutions to mitigate cow's milk protein allergy, promoting food safety and a better quality of life for affected individuals.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107095"},"PeriodicalIF":4.8,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144481529","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":"Dynamic interplay between core functional microbial succession and flavor metabolite formation in naturally fermented sufu: A multi-omics perspective","authors":"Chen Chen ,&nbsp;Jiaming Li ,&nbsp;Zahoor Ahmed ,&nbsp;Changyue Deng ,&nbsp;Feng Wang ,&nbsp;Jingwei Hu ,&nbsp;Yibin Zhou","doi":"10.1016/j.fbio.2025.107094","DOIUrl":"10.1016/j.fbio.2025.107094","url":null,"abstract":"<div><div>Sufu, a traditional Chinese fermented soybean product, has a diverse flavor profile influenced by fermentation methods and starter cultures. This study aimed to elucidate the dynamic interplay among microbial communities, quality, and flavor formation in naturally fermented sufu using multi-omics approaches. Through the characterization of flavor substances, a total of 78 volatile flavor compounds and 23 free amino acids (FAAs) were identified. Among them, 9 volatile flavor compounds (phenylethyl alcohol, odor activity value (OAV) = 3.11; 1-octen-3-ol, OAV = 34.83; ethyl valerate, OAV = 1.97; ethyl isobutyrate, OAV = 3.87; ethyl hexanoate, OAV = 1.17; phenylacetaldehyde, OAV = 3.90; 3-octanone, OAV = 3.84; 2-methoxy-4-vinylphenol, OAV = 2.94; and 2-pentylfuran, OAV = 21.15) and 11 FAAs (glutamic acid, alanine, glycine, proline, histidine, leucine, methionine, phenylalanine, tyrosine, valine, and isoleucine) were determined as key flavor substances in sufu. Additionally, three bioactive FAAs (Citrulline, Ornithine, and γ-Aminobutyric Acid) were identified. Metagenomic analysis revealed <em>Actinomucor</em>, <em>Enterobacter</em>, and <em>Tetragenococcus</em> as core functional microbiota, showing significant positive correlations (P &lt; 0.05) with these key flavor compounds. These microbial genera played pivotal roles in quality development, as evidenced by their association with peak enzyme activities (protease: 34.35 U/g; esterase: 20.08 U/g at 14 d), which drove texture softening (hardness reduction from 1840.71 to 543.13 g) and FAA accumulation (glutamic acid reached 3076.39 mg/100 g). The study establishes a microbial-enzyme-flavor network where protease initiates precursor release, esterase determines complexity, and lipase modulates specificity. The results provide scientific evidence for enhancing sufu fermentation to boost quality and flavor.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107094"},"PeriodicalIF":4.8,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144322323","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":"Therapeutic potential and molecular mechanisms of natural compounds for managing hyperuricemia","authors":"Furong Xue,&nbsp;Jiaxing Li,&nbsp;Wei Chen,&nbsp;Chengtao Wang","doi":"10.1016/j.fbio.2025.107081","DOIUrl":"10.1016/j.fbio.2025.107081","url":null,"abstract":"<div><div>Hyperuricemia (HUA), marked by elevated serum uric acid (SUA) levels, is a prevalent metabolic disorder associated with gout and chronic conditions such as cardiovascular diseases and malignancies. Synthetic drugs, including xanthine oxidase inhibitors and uricosuric agents, effectively lower SUA but often lead to side effects such as gastrointestinal distress, allergic reactions, and renal toxicity. In contrast, natural substances like flavonoids and polyphenols have demonstrated the ability to reduce UA levels and alleviate inflammation with fewer adverse effects, driving interest in their therapeutic potential. This review comprehensively explores HUA treatment strategies, examining the mechanisms, efficacy, and safety of synthetic drugs and natural substances. Recent advancements in pharmacological therapies, including novel drug delivery systems, are highlighted alongside bioactive compounds from plants, fungi, and marine organisms. In addition, this review innovatively summarizes recent studies on the synergistic effects between traditional drugs and natural substances within novel therapeutic frameworks, confirming that such synergism can reduce drug toxicity while maintaining targeted blood uric acid control. This discovery has opened new avenues for optimizing existing treatment protocols, providing fresh directions for enhancing therapeutic efficacy and minimizing adverse effects. It particularly highlights how pharmaceutical technologies such as metal complexation can address the low bioavailability issues of natural products. This integrative perspective underscores the importance of combining modern pharmacological advancements with natural substances, paving the way for the development of safer and more effective treatments for HUA.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107081"},"PeriodicalIF":4.8,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144366546","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":"Insight into quality features of bread from optimized wheat-chickpea dough: from macroscopic to molecular properties","authors":"Ottavia Parenti ,&nbsp;Miriam Chiodetti ,&nbsp;Lorenzo Guerrini ,&nbsp;Alessandra Marti ,&nbsp;Eleonora Carini","doi":"10.1016/j.fbio.2025.107019","DOIUrl":"10.1016/j.fbio.2025.107019","url":null,"abstract":"<div><div>Chickpea flour represents a valuable raw material to enrich wheat flour bread; however, its incorporation negatively affects breadmaking performance. The kneading conditions of wheat flour bread enriched with chickpea flour were optimized to obtain acceptable bread specific volume according to the literature (3.1 cm³ g⁻¹). Two optimized kneading conditions were selected: i) Minimizing kneading time (A) and, ii) Minimizing water amount (B). Then, the effect of (i) Chickpea flour incorporation (0, 10, 20, 30 % w/w flour), and (ii) Kneading conditions (A, B) was investigated on bread macroscopic and molecular properties. Multivariate analyses allowed to identify the response variables mostly affected by independent variables, and ANOVA was performed on these parameters.</div><div>All chickpea enriched samples showed acceptable bread specific volume, and the same crumb porosity as the wheat flour bread. Crumb texture similar to the control sample was obtained up to 20 % chickpea flour substitution, and with kneading condition A. ¹H NMR results revealed significant differences as a function of chickpea flour substitution level, and kneading condition A had molecular profile more similar to the control sample.</div><div>The kneading conditions showed a critical role in optimizing the quality of composite bread, and the minimization of kneading time (A) produced the best results. The optimization of processing parameters should be further investigated to increase the use of alternative flours and improve the process control.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107019"},"PeriodicalIF":4.8,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144338410","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}