Food Bioscience最新文献_第5页

Assessment of in vitro digestion properties and prebiotic potential of chayote (Sechium edule) pectin 佛手瓜果胶体外消化特性及益生元潜力评估

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-05-07 DOI: 10.1016/j.fbio.2025.106781

Qing Guo , Xiaoxue Wang , Chun Yang , Jie Yu , Qiang Cui , Xiaoyan Hou , Guanghui Shen , Man Zhou , Hong Liu , Anjun Chen , Zhiqing Zhang

{"title":"Assessment of in vitro digestion properties and prebiotic potential of chayote (Sechium edule) pectin","authors":"Qing Guo , Xiaoxue Wang , Chun Yang , Jie Yu , Qiang Cui , Xiaoyan Hou , Guanghui Shen , Man Zhou , Hong Liu , Anjun Chen , Zhiqing Zhang","doi":"10.1016/j.fbio.2025.106781","DOIUrl":"10.1016/j.fbio.2025.106781","url":null,"abstract":"<div><div>The present study sought to explore the digestion and fermentation properties of chayote pectin (CP) and its impact on human gut microbiota through simulated digestion and fecal fermentation. Results revealed that the digestibility of CP in saliva, saliva-gastric liquid, and saliva-gastrointestinal digestion was 1.33 %, 4.61 %, and 11.98 %, respectively. Significant changes in the physicochemical properties of CP were observed during the simulated digestion process, such as total uronic acid, total protein, total phenols, reducing sugar, and molecular weight (<em>Mw</em>). The reducing sugar increased from 1.27 × 10<sup>−2</sup> mg/mL to 140.16 × 10<sup>−2</sup> mg/mL, and the <em>Mw</em> decreased from 4.00 × 10<sup>5</sup> Da to 3.64 × 10<sup>5</sup> Da. The <em>Mw</em> was reduced, which was primarily due to aggregate disruption during saliva digestion. However, during saliva-gastric and saliva-gastrointestinal digestions, the <em>Mw</em> was reduced due to aggregate disruption and glycosidic bond cleavage. The results indicate that CP was partially degraded during <em>in vitro</em> digestion. In addition, CP retained its antioxidant activity, binding capacity, and prebiotic activity during digestion. Additionally, the relative abundance of <em>Bacteroides</em>, <em>Klebsiella</em>, and <em>Bifidobacterium</em> exhibited a substantial increase, suggesting that the saliva-gastrointestinal digested sample of CP (CP-I) could alter the composition and abundance of human gut microbiota. Moreover, CP-I could promote the production of SCFAs during fermentation for 48 h. Especially, acetic acid increased from 44.45 to 1029.53 μg/mL. The results indicate that CP-I was utilized by human gut microbiota. Overall, the results can provide valuable scientific basis for CP as a functional food ingredient in the future.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106781"},"PeriodicalIF":4.8,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143948861","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}

引用次数: 0

Hydrolysis of flavanones from orange peel and evaluation of anticancer potential using naringinase immobilized on corn cob powder 柚皮苷酶固定化玉米芯粉对柑桔皮黄酮的水解及抗癌潜力评价

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-05-07 DOI: 10.1016/j.fbio.2025.106752

Kevin Esteban Garzón-Alonso , Maryli Jessenia Bohorquez-Peña , Brandon Vargas-Suaza , Julio Cesar Rendón-Londoño , Mónica Mesa , Yuly Nataly Franco-Tobón , Julián Paul Martínez-Galán

{"title":"Hydrolysis of flavanones from orange peel and evaluation of anticancer potential using naringinase immobilized on corn cob powder","authors":"Kevin Esteban Garzón-Alonso , Maryli Jessenia Bohorquez-Peña , Brandon Vargas-Suaza , Julio Cesar Rendón-Londoño , Mónica Mesa , Yuly Nataly Franco-Tobón , Julián Paul Martínez-Galán","doi":"10.1016/j.fbio.2025.106752","DOIUrl":"10.1016/j.fbio.2025.106752","url":null,"abstract":"<div><div>The management of waste from global orange production represents an environmental and economic challenge. In this study, the extraction of flavanones from orange peel albedo was optimized as a sustainable and economical alternative to purified substrates. The extracts obtained, rich in naringin, narirutin, hesperidin, neohesperidin and rutin, were enzymatically hydrolyzed by the naringinase complex, whose <em>α-L</em>-rhamnosidase and <em>β-D</em>-glucosidase activities transformed these compounds into prunin and naringenin. Their effect was evaluated in cell viability assays in the SW480 line, identifying compounds with potential biological activity in colon cancer prevention. Purification of naringinase increased its affinity for <em>α-L</em>-rhamnosidase activity, while its immobilization in corn cob powder allowed improving its reusability and stability, retaining up to 75 % of its initial activity after 10 consecutive cycles. By using whole extracts without purification, this study proposes a more viable and scalable approach for the valorization of citrus waste for biological purposes.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106752"},"PeriodicalIF":4.8,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143948955","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}

引用次数: 0

The priority effect of microbial community on the initiation of Chinese rice wine fermentation and flavor formation 微生物群落对中国黄酒发酵起始和风味形成的优先效应

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-05-07 DOI: 10.1016/j.fbio.2025.106771

Xinlei Huang , Di Hu , Wei Zhang , Jixun Cai , Haixia Zhou , Xi Ye , Yi Luo , Liming Wu , Xiaole Xia

{"title":"The priority effect of microbial community on the initiation of Chinese rice wine fermentation and flavor formation","authors":"Xinlei Huang , Di Hu , Wei Zhang , Jixun Cai , Haixia Zhou , Xi Ye , Yi Luo , Liming Wu , Xiaole Xia","doi":"10.1016/j.fbio.2025.106771","DOIUrl":"10.1016/j.fbio.2025.106771","url":null,"abstract":"<div><div>The fermentation and flavor development in Huangjiu (Chinese rice wine) are driven by the ecological succession of various microorganisms, including lactic acid bacteria and <em>Saccharomyces cerevisiae</em>. Here, isolated in-situ microorganisms from Huangjiu fermentation environments to explore the priority effects of bacterial community on the initiation of fermentation and the formation of flavors. Employing an experimental strategy that involved constructing synthetic communities, the result show that specific bacterial combinations exerted positive priority effects on the initiation of fermentation and the production of flavor compounds. A meta-analysis of public Huangjiu datasets revealed that bacterial community assembly fluctuate the most during the pre-fermentation stage. In-situ and co-culture experiments indicated that the spatial structure of solid-liquid mixing and the ability to hydrolyze peptides were crucial for stable microbial colonization at the pre-fermentation stage, leading to the degradation of over 44 % of fermentation substrates. Moreover, more than 80 % of the observed interactions among bacterial community members were non-competitive during this phase. The study found that synthetic communities of <em>L. plantarum</em> and <em>L. fermentum</em> boosted <em>S. cerevisiae</em> biomass by over 30 % by promoting free amino acid accumulation. The community not only enhanced the characteristic flavor compounds of Huangjiu but also diminished the levels of harmful endogenous substances. Interestingly, only 12 % synthetic communities (25 combination, up to 5 members) exhibited positive priority effects, underscoring the specificity of community assembly functions. The work findings emphasize the critical role of microbial priority effects in initiating Huangjiu fermentation.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106771"},"PeriodicalIF":4.8,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144072305","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}

引用次数: 0

Alfalfa as a nutritional and functional food resource: Applications and health benefits 苜蓿作为一种营养和功能性食品资源：应用和健康益处

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-05-06 DOI: 10.1016/j.fbio.2025.106762

Samir Tlahig , Walid Elfalleh

{"title":"Alfalfa as a nutritional and functional food resource: Applications and health benefits","authors":"Samir Tlahig , Walid Elfalleh","doi":"10.1016/j.fbio.2025.106762","DOIUrl":"10.1016/j.fbio.2025.106762","url":null,"abstract":"<div><div>Alfalfa (<em>Medicago sativa</em>) is increasingly recognized as a versatile and nutrient-dense resource in modern food systems, offering a wide array of health benefits and applications. This review explores the nutritional and functional potential of alfalfa, focusing on its macronutrients (proteins, fibers, amino acids), micronutrients (vitamins A, C, K, and minerals such as calcium and magnesium), and bioactive compounds (saponins, flavonoids, and antioxidants). The applications of alfalfa span from sprouts, extracts, and powders to its incorporation in processed foods like energy bars, protein shakes, and dietary supplements. Innovative germination and extraction technologies have further enhanced its usability, bioactivity, and shelf life. Alfalfa's health benefits, including its antioxidants, anti-inflammatory, cholesterol-lowering, and blood sugar-regulating properties, are highlighted alongside its potential to combat chronic diseases and oxidative stress. The review also identifies challenges, such as improving consumer acceptance and addressing sensory limitations, while spotlighting opportunities in personalized and functional nutrition markets. Emerging research areas, including optimizing agronomic practices, validating health claims through clinical studies, and assessing sustainability metrics, are discussed. This review distinguishes itself from prior studies by providing a comparative analysis of existing literature, identifying research gaps in bioavailability, processing innovations, and regulatory frameworks, and offering forward-looking perspectives on alfalfa's integration into sustainable and health-driven food systems.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106762"},"PeriodicalIF":4.8,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143931538","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}

引用次数: 0

Melanogenic activity of fish scale-derived peptides FTGML from grass carp:An integrated study of molecular docking, network pharmacology and animal experiments 草鱼鱼鳞源肽FTGML的致黑活性：分子对接、网络药理学和动物实验的综合研究

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-04-30 DOI: 10.1016/j.fbio.2025.106614

Zi-Zi Hu , Ting-Ting Wu , Wei-Liang Deng , Chun-Yan Peng , Shu Wang , Hao-Sheng Luo , Xiao-Mei Sha , Zong-Cai Tu

{"title":"Melanogenic activity of fish scale-derived peptides FTGML from grass carp:An integrated study of molecular docking, network pharmacology and animal experiments","authors":"Zi-Zi Hu , Ting-Ting Wu , Wei-Liang Deng , Chun-Yan Peng , Shu Wang , Hao-Sheng Luo , Xiao-Mei Sha , Zong-Cai Tu","doi":"10.1016/j.fbio.2025.106614","DOIUrl":"10.1016/j.fbio.2025.106614","url":null,"abstract":"<div><div>Tyrosinase activity directly determines the amount of melanin synthesis, therefore the search for safe, naturally-derived tyrosinase inhibitors is a challenge for the whitening industries. The grass carp scale-derived peptides FTGML with strong tyrosinase inhibitory activity was obtained in the former study. Within this research, exploring and modeling the interaction mechanism of FTGML with tyrosinase, FTGML exhibited a lower binding energy (−7.2 kcal/mol) than kojic acid, whereas the stable interactions of ligands with proteins within molecular dynamics simulations provided backing for these results. Network pharmacology revealed that the potential targets of FTGML to inhibit melanin deposition were MMP9/GSK3B/MAPK1, etc., and by regulating signaling pathways including PI3K-AKT. In addition, ADMET demonstrated that FTGML remained bioactive, non-toxic, non-harmful and non-sensitizing to the skin after oral administration, and could be used for oral administration and direct application to the skin. Moreover, FTGML increased skin water content, decreased tyrosinase activity in skin and serum, and reduced melanin deposition in mouse skin, which further verified that FTGML could promote skin whitening and repair after UV damage. Collectively, FTGML is expected to be used in the whitening industry as a novel, safe and naturally sourced tyrosinase inhibitor.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106614"},"PeriodicalIF":4.8,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143941413","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}

引用次数: 0

Sustainable microbial fermentation of plant Proteins: Potential, biological resources, fermentation mechanisms, applications and challenges in food industry 植物蛋白的可持续微生物发酵：潜力、生物资源、发酵机制、在食品工业中的应用和挑战

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-04-29 DOI: 10.1016/j.fbio.2025.106727

Maosi Fan, Xuelian He, Yating Cao, Kalekristos Yohannes Woldemariam, Min Cai, Zhengkai Wang, Yushan Jiao, Wensheng Tang, Xiaoming Wei, Yingli Liu, Jing Wang

{"title":"Sustainable microbial fermentation of plant Proteins: Potential, biological resources, fermentation mechanisms, applications and challenges in food industry","authors":"Maosi Fan, Xuelian He, Yating Cao, Kalekristos Yohannes Woldemariam, Min Cai, Zhengkai Wang, Yushan Jiao, Wensheng Tang, Xiaoming Wei, Yingli Liu, Jing Wang","doi":"10.1016/j.fbio.2025.106727","DOIUrl":"10.1016/j.fbio.2025.106727","url":null,"abstract":"<div><div>The increasing global population and the need for sustainable development strategies are driving the demand for alternative food protein resources. Plant proteins may be key in reducing human dependence on animal proteins. For plant-based foods, microbial fermentation improves bioavailability and removes undesirable compounds. During fermentation, the production and release of metabolites and complex enzyme systems contribute to the diversity of hydrolysates. This critical review clarifies the intrinsic relationship between microbial diversity, bioactive peptides and flavor regulation by constructing a visual map of the \"fermented plant protein\" cluster, sorts out plant protein resources and bacterial metabolic characteristics, explains the fermentation mechanism through the integration of multi-omics technologies, summarizes the challenges of fermented plant protein strain synergy and metabolic regulation, nutritional optimization and safety challenges, production and processing challenges, structure-activity relationship and dynamic interaction, etc., and provides a clear direction for improvement for subsequent research. By optimizing resource conversion efficiency, reducing environmental carbon footprint, and improving protein nutritional functional properties, plant protein fermentation technology not only promotes the green transformation of food production, but also provides innovative solutions to alleviate the structural imbalance of the global protein supply chain, and contributes to the sustainable development of the food security system.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106727"},"PeriodicalIF":4.8,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143904324","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}

引用次数: 0

Improving calcium Bioavailability: Strategies, challenges, and future perspectives 提高钙的生物利用度：策略、挑战和未来展望

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-04-28 DOI: 10.1016/j.fbio.2025.106718

Jorge Alejandro Barbosa-Nuñez , Hugo Espinosa-Andrews , José Nabor Haro-González , Sara Elisa Herrera-Rodríguez , Eristeo García-Márquez

{"title":"Improving calcium Bioavailability: Strategies, challenges, and future perspectives","authors":"Jorge Alejandro Barbosa-Nuñez , Hugo Espinosa-Andrews , José Nabor Haro-González , Sara Elisa Herrera-Rodríguez , Eristeo García-Márquez","doi":"10.1016/j.fbio.2025.106718","DOIUrl":"10.1016/j.fbio.2025.106718","url":null,"abstract":"<div><h3>Background</h3><div>Calcium is the most abundant mineral in the human body, being essential for the modulation of several physiological functions. The body primarily acquires calcium through dietary sources. Although many foods, such as dairy products, green leafy vegetables, and grains, are rich in calcium, its bioavailability is often limited due to chelation by compounds presents in these foods, including proteins, phytates, and oxalates. To overcome this limitation, various strategies have been developed, such as calcium encapsulation, structural modification of calcium salts, and the exploration of alternative calcium sources.</div></div><div><h3>Scope and approach</h3><div>This review highlights the factors influencing calcium absorption, commonly consumed calcium-rich foods, and recent strategies to improve calcium bioavailability.</div></div><div><h3>Key findings and conclusions</h3><div>Global statistics indicate that calcium deficiency has become a significant health concern. Current dietary trends—often lacking an emphasis on calcium-rich foods—combined with the low bioavailability of calcium in many food sources are the primary contributors to this issue. To address the problem, three main strategies have been explored: (1) modifying the structure of calcium salts, primarily by reducing their particle size to micro and nanoscale levels. (2) utilizing alternative calcium sources, such as bones from marine organisms; and (3) encapsulating calcium to isolate or complex it, thereby minimizing interactions with antinutritional factors. However, evidence regarding the effectiveness of these strategies remains limited, underscoring the need for further research.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106718"},"PeriodicalIF":4.8,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143902010","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}

引用次数: 0

Anti-inflammatory effect of food bioactives in inflammatory bowel disease: Role of the gut microbiome 食物生物活性物在炎症性肠病中的抗炎作用：肠道微生物组的作用

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-04-27 DOI: 10.1016/j.fbio.2025.106710

Yawei Zhang , Lufan Zhang , Yang Dong , Yunwei Yang , Mengxing Li , Qian Chen , Dan Wang , Yuzheng Wu , Tao Wang

{"title":"Anti-inflammatory effect of food bioactives in inflammatory bowel disease: Role of the gut microbiome","authors":"Yawei Zhang , Lufan Zhang , Yang Dong , Yunwei Yang , Mengxing Li , Qian Chen , Dan Wang , Yuzheng Wu , Tao Wang","doi":"10.1016/j.fbio.2025.106710","DOIUrl":"10.1016/j.fbio.2025.106710","url":null,"abstract":"<div><div>Inflammatory bowel disease (IBD) is a chronic inflammatory condition characterized by recurrent inflammation of the gastrointestinal tract. Its pathogenesis is multifactorial, but accumulating evidence has highlighted that the homeostasis of the microbiome plays a remarkable role in the development and treatment of IBD. The commensal microbiome supports the development of the mucosal immune system as well as the proper function of the intestinal epithelial barrier. However, the pathogenic microbiome leads to inflammation and intestinal epithelial barrier dysfunction, resulting in disease development. Natural food bioactives, including polyphenols, polysaccharides, terpenoids, glycosides, etc., provide a protective benefit for IBD by exerting immunomodulatory effects and barrier repair function by altering gut microbiota. Therefore, in this review, we focused on the anti-inflammatory mechanisms and intestinal barrier repair mechanisms of natural food bioactives behind the action of the gut microbiota. The improved understanding of the properties of food bioactives in regulating gut microbiota will facilitate their application in improving nutritional strategies and management of IBD.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106710"},"PeriodicalIF":4.8,"publicationDate":"2025-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143896081","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}

引用次数: 0

Harnessing microalgae: Pioneering strategies for cost-effective EPA synthesis 利用微藻：具有成本效益的EPA合成的开创性策略

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-04-24 DOI: 10.1016/j.fbio.2025.106687

Yi-Ting Shen , Zi-Xu Zhang , Xin Qi , Hong-Xuan Wu , Yan-Cheng Lin , Wang Ma , Guang Yang , Xiao-Man Sun

{"title":"Harnessing microalgae: Pioneering strategies for cost-effective EPA synthesis","authors":"Yi-Ting Shen , Zi-Xu Zhang , Xin Qi , Hong-Xuan Wu , Yan-Cheng Lin , Wang Ma , Guang Yang , Xiao-Man Sun","doi":"10.1016/j.fbio.2025.106687","DOIUrl":"10.1016/j.fbio.2025.106687","url":null,"abstract":"<div><div>Eicosapentaenoic acid (EPA), an essential omega-3 polyunsaturated fatty acid, can promote human health, including cardiovascular protection and anti-inflammatory effects. Traditional EPA sources, such as fish oil, face challenges including overfishing, environmental contamination, and ethical concerns. Microalgae, as the primary producers of EPA in marine ecosystems, offer a sustainable and scalable alternative. However, microalgae-based EPA production faces challenges such as high costs and low efficiency. This review explores innovative strategies to reduce costs and improve production efficiency in microalgae-based EPA production, highlighting strategies to significantly enhance EPA yields through screening of high-yielding strains, biotechnology strategies, fermentation innovations, and downstream processing. Emerging technologies like CRISPR-Cas9 enable precise genetic modifications, while artificial intelligence (AI) accelerates enzyme optimization and predictive modeling of cultivation parameters. Multi-omics integration provides insights into genotype-phenotype relationships, guiding strain design. Automation and real-time monitoring driven by internet-of-things enhance scalability and reduce operational costs. The comprehensive utilization of microalgae by-products is also emphasized, enhancing economic efficiency and sustainability. The integration of advanced biotechnological and engineering tools promises to revolutionize EPA production.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106687"},"PeriodicalIF":4.8,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143877459","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}

引用次数: 0

Exploring the essential oil of Aroeira (Schinus terebinthifolius Raddi): chemical composition, biological potentials, and future directions 山菖蒲精油的化学成分、生物学潜力及未来研究方向

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-04-23 DOI: 10.1016/j.fbio.2025.106670

Julia Lisboa Bernardi, Janaiza Alves Ferreira, Bruna Maria Saorin Puton, Sabrina Duarte Camargo, Alexander Junges, Rogério Luis Cansian, Natalia Paroul

{"title":"Exploring the essential oil of Aroeira (Schinus terebinthifolius Raddi): chemical composition, biological potentials, and future directions","authors":"Julia Lisboa Bernardi, Janaiza Alves Ferreira, Bruna Maria Saorin Puton, Sabrina Duarte Camargo, Alexander Junges, Rogério Luis Cansian, Natalia Paroul","doi":"10.1016/j.fbio.2025.106670","DOIUrl":"10.1016/j.fbio.2025.106670","url":null,"abstract":"<div><div>Environmental concerns and the growing demand for natural products are driving research and increasing the search for new active ingredients extracted from native flora. Among these natural substances, essential oils (EO), composed of monoterpenes and sesquiterpenes, represent a promising alternative. Aroeira (<em>Schinus terebinthifolius</em> Raddi) is a native Brazilian plant renowned for its diverse compounds and biological activities. This study aimed to compile and synthesize information regarding the chemical composition of its EO, while reviewing its biological properties and toxicological aspects. The EO of Aroeira typically exhibits a complex chemical profile, with major compounds including α-pinene (8 %–44.9 %), β-pinene (15.1 %), β-myrcene (41 %), D-germacrene (4.7 %–25.0 %), and β-caryophyllene (13.8 %–35.2 %). Although widely used in traditional medicine, Aroeira may cause allergic reactions in sensitive individuals. Nevertheless, some studies have classified its derivatives as having low toxicity in assays employing rodent models. Moreover, the EO extracted from the its leaves and fruits have demonstrated antifungal, antibacterial, insecticidal, and larvicidal bioactivities, thereby emphasizing the need for further research on its application in microbial inhibition and insect control. In the food industry, Aroeira is incorporated into a variety of products—including breaded chicken, cheeses, and probiotic yogurts, as well as jams and sausages—highlighting its versatility as a natural additive. Its potential applications in agriculture, food preservation, and medicine drive the development of innovative and effective bio-solutions for more natural pest and contamination control.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106670"},"PeriodicalIF":4.8,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143873681","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}

引用次数: 0