Food Science & Nutrition最新文献

{"title":"Genetic Correlation and Mendelian Randomization Analyses Support Causal Relationships Between Instant Coffee and Age-Related Macular Degeneration","authors":"Qi Jia,&nbsp;Zhijian Zha,&nbsp;Si Li,&nbsp;Yong Zhang,&nbsp;Lan Ke,&nbsp;Siwei Liu","doi":"10.1002/fsn3.70439","DOIUrl":"https://doi.org/10.1002/fsn3.70439","url":null,"abstract":"<p>Coffee is a popular beverage, and previous cohort studies suggest it may reduce the risk of age-related macular degeneration (AMD). However, confounding factors in these studies necessitate further exploration of causal relationships using advanced methods. We obtained data on coffee consumption from genome-wide association studies (GWAS) and the latest AMD-related GWAS summary data from the Finngen consortium R11. We assessed their genetic correlation using linkage disequilibrium score regression (LDSC), explored causal associations using Mendelian randomization (MR), and identified shared genetic loci via colocalization. Our results revealed a genetic correlation between instant coffee consumption and dry AMD, with each standard deviation (SD) increase in instant coffee intake associated with a corresponding odds ratio (OR) of approximately 6.92 for dry AMD, indicating a 6.92-fold increased risk. However, colocalization analysis did not show shared genetic variants between instant coffee consumption and AMD. Instant coffee may increase the risk of AMD, and reducing its intake could help prevent dry AMD. People at high-risk for AMD should avoid instant coffee. This study aids clinicians in identifying dietary factors, particularly instant coffee consumption, as potential risks for AMD. By providing genetically based causal evidence, our findings support the development of personalized AMD prevention strategies. Clinicians can advise patients to reduce instant coffee intake based on genetic risk profiles, offering a precision approach to reduce dry AMD risk. These interventions may significantly contribute to AMD prevention and treatment.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 6","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70439","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144281447","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Marination of Beef With Unripe Grape (Koruk) Products at Different Holding Times: Quality Assessment","authors":"Gulen Yildiz Turp,&nbsp;Ilkin Yucel Sengun,&nbsp;Gulden Kilic,&nbsp;Şeyma Nur Şeker,&nbsp;Berna Ozturk,&nbsp;Aysegul Kirmizigul Peker","doi":"10.1002/fsn3.70428","DOIUrl":"https://doi.org/10.1002/fsn3.70428","url":null,"abstract":"<p>The objective of this study was to examine the effects of utilizing unripe grape (koruk) juice (UGJ) and dried unripe grape pomace (DUGP) with thyme as marinade components and applying distinct marination holding times (2, 24, 48 h) on the physical, chemical, microbiological, and sensory properties of beef. pH, total acidity, salt content, water activity, and marinade absorption values of samples were affected by the usage unripe grape products (UGP) in marinade formulations and different marination holding times. UGP demonstrated efficacy in impeding oxidation at 48 h of marinating. The most efficacious treatment in reducing the counts of total mesophilic aerobic bacteria (TMAB) and total psychrotrophic aerobic bacteria (TPAB) in samples was achieved by marination with 50% UGJ for 48 h. The counts of <i>Pseudomonas</i> spp., Enterobacteriaceae, and LAB were below the detection limits for samples marinated with 50% UGJ and 50% UGJ with thyme and salt. If the marination process was conducted for 24 h, it was observed that all marinated sample groups exhibited significantly elevated scores for color, texture, and overall acceptance when compared to the control sample (<i>p &lt;</i> 0.05). The overall acceptance scores of the samples marinated for 24 h with 25% and 50% unripe grape juice, as well as thyme and salt, were 6.6 and 6.7, respectively, on a 9-point hedonic scale. It was thus concluded that UGJ and DUGP could be recommended as natural components in beef marination for the purpose of improving quality characteristics.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 6","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70428","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144273457","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Slaughter Age on the Quality of Gannan Yak Meat: Analysis of Edible Quality, Nutritional Value, and GC × GC-ToF-MS of the Longissimus Dorsi Muscle","authors":"Xin Yu,&nbsp;Caiyun Li,&nbsp;Ziyi Zhao,&nbsp;Yubin Zhang","doi":"10.1002/fsn3.70381","DOIUrl":"https://doi.org/10.1002/fsn3.70381","url":null,"abstract":"<p>Gannan yak meat is a natural green organic food with rich nutritional value. However, the slaughter age of Gannan yak in the market is older and has lower meat quality. In this study, yaks of different slaughtering ages were selected to assess the edible quality, nutritional value, and flavor characteristics of the longissimus dorsi (LD) muscle, and the optimal slaughtering age was identified based on the results. The results showed that the shear force (6.10 kgf), water loss rate (26.89%), cooking loss (23.71%), and drip loss (1.95%) of yak meat were significantly lower when the slaughter age was 2–4 years than in the other slaughter age groups (<i>p</i> &lt; 0.05). Meanwhile, the cohesiveness (0.73%), elasticity (0.86), gumminess (61.71 mJ), monounsaturated fatty acid (0.4591 g/100 g), and polyunsaturated fatty acid contents (0.1232 g/100 g) of yak meat were significantly higher in the 2–4-year slaughter age group (<i>p</i> &lt; 0.05). Additionally, through GC × GC-ToF-MS analysis, a slaughter age of 2–4 years yielded yak meat with the highest content of key active flavor substances (e.g., 2-nonenal, (E)-, 2,3-butanedione, etc.) and corresponding relative odor activity values (<i>p</i> &lt; 0.05), making it more complex and conferring distinct flavor characteristics. In summary, meat obtained from 2 to 4-year-old Gannan yak was superior in terms of edible quality, nutritional value, and flavor characteristics and was more suitable for processing into high-quality meat products.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 6","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70381","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144273459","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Hepatic Lipidomics Unravels the Lipid-Lowering and Anti-Obesity Efficacy of Diacylglycerol Oil: Mechanistic Insights From High-Fat Diet-Induced Obese Mice","authors":"Lina Shi,&nbsp;Yiran Liu,&nbsp;Yuanyuan Yan,&nbsp;Dongsheng Bian,&nbsp;Jun Jin,&nbsp;Qingzhe Jin,&nbsp;Jiai Yan,&nbsp;Xingguo Wang","doi":"10.1002/fsn3.70395","DOIUrl":"https://doi.org/10.1002/fsn3.70395","url":null,"abstract":"<p>This study employed a multidimensional approach combining clinical and animal experiments to elucidate the lipid-modulating mechanisms of diacylglycerol (DAG). In a 12-week intervention involving obese individuals, fasting serum triglyceride levels were significantly reduced in the DAG group compared to baseline. Within-group reductions in triglycerides and low-density lipoprotein (LDL) cholesterol were more pronounced in the DAG group than in the triacylglycerol (TAG) control group (<i>p</i> &lt; 0.05). In a high-fat diet-induced obese mouse model, DAG significantly lowered serum total cholesterol, LDL levels, visceral fat weight (<i>p</i> &lt; 0.05), attenuated hepatic steatosis, and altered hepatic lipid distribution. Lipidomic profiling revealed that DAG markedly downregulated hepatic triglycerides, ceramides, and monoacylglycerols, while normalizing sterol lipid levels. Pathway analyses based on differential lipids showed that DAG affected hepatic lipid composition mainly by intervening in the glycerophospholipid metabolism pathway. Mechanistically, DAG suppressed the expression of stearoyl-CoA desaturase 1 and fatty acid synthase, while upregulating carnitine palmitoyltransferase 1, thereby enhancing hepatic lipid metabolism through dual regulation: inhibition of synthesis and promotion of catabolism and oxidation. These findings reveal DAG's structure-dependent role in restoring lipid homeostasis and provide a theoretical foundation for functional lipid-based strategies targeting metabolic disorders.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 6","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70395","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144281621","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"From Tradition to the Future: Analyzing the Factors Shaping Consumer Acceptance of Cultured Meat Using Structural Equation Modeling","authors":"Feray Gençer Bingöl,&nbsp;Duygu Ağagündüz","doi":"10.1002/fsn3.70435","DOIUrl":"https://doi.org/10.1002/fsn3.70435","url":null,"abstract":"<p>Sustainable nutrition promotes reducing meat consumption due to environmental concerns. In this context, alternative protein sources, such as cultured meat, are discussed as an option to traditional meat consumption. This cross sectional study examined expectations and concerns regarding cultured meat. Data were collected via an online questionnaire, assessing acceptance, expectations, concerns, sustainable nutrition, food neophobia, and animal welfare. A total of 504 young adults (18–40 years) participated. Among them, 61.1% had heard of cultured meat, and 33.5% were open to consuming it. Acceptance decreased with age (β: −0.026; <i>p</i> &lt; 0.001) but increased with higher education (β: 0.146; <i>p</i> &lt; 0.05). Structural equation modeling showed that expectations positively influenced acceptance (β: 0.207; <i>p</i> &lt; 0.001), whereas concerns had no direct effect. Food neophobia reduced expectations but did not directly affect acceptance. Greater awareness of sustainable nutrition (β: 0.169; <i>p</i> &lt; 0.001) and animal welfare (β: 0.154; <i>p</i> &lt; 0.05) increased concerns about cultured meat but did not impact acceptance. Strengthening consumer expectations has the potential to enhance cultured meat acceptance. However, this study contributes to previous literature by highlighting how these expectations interact with specific psychological and ethical factors such as sustainable nutrition, food neophobia, and animal welfare. The results underscore the importance of transparent information strategies that address not only concerns but also the motivational drivers influencing consumer decisions in the context of cultured meat.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 6","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70435","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144273458","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"An Aroma Precursor-Based Approach to Improving the Sensory Quality of Thermally Treated Watermelon Juice","authors":"Burcu Dundar Kirit,&nbsp;Erdal Ağçam,&nbsp;Asiye Akyildiz","doi":"10.1002/fsn3.70342","DOIUrl":"https://doi.org/10.1002/fsn3.70342","url":null,"abstract":"<p>Watermelon juice (WJ) is not widely consumed commercially in most countries due to the change in its sensory properties after thermal treatment, despite its attractive color and high lycopene content. To reveal the effect of heat on WJ, the sensory properties, aroma compounds, amino acids, fatty acids, hydroxymethyl furfural (HMF), lycopene content, and microbiological load analyses were carried out. Among them, HMF-(−0.576), leucine-(0.500), lycopene-(0.539), nonenal-(0.524), and nonadienol-(0.506) were correlated with the aroma and/or overall acceptance scores obtained during sensory evaluation. The mathematical models describing the changes in watermelon juice components as a function of thermal processing parameters were established and validated (error ≤ 8.7%). The optimum pasteurization conditions were determined to be 84°C and 1 min to obtain WJ (desirability: 0.844), which have a higher acceptability, better aroma, and sufficient microbial reduction. The concentrations of nonenal, hexanal, and 6-methyl-5-hepten-2-one, 2-decenal decreased with increasing temperature and duration of pasteurization, unlike those of dimethyl disulfide. The variations in 6-methyl-5-hepten-2-one and 2-decenal concentrations as a function of thermal treatment conditions exhibited similar trends. Leucine concentration was influenced to a greater extent by processing time compared to temperature. HMF formation in WJ was more pronounced than that of pasteurization time. Additionally, intensifying the pasteurization conditions led to an unfavorable change in all sensory attributes, contrasting with its effects on HMF and linolenic acid levels.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 6","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70342","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144273456","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects and Physiological Mechanism of Foliar Zinc-Fulvic Acid Spraying on Cadmium and Zinc Accumulation in Rice (Oryza sativa L.): Insights From Metabolomics Analysis","authors":"Yuhua Yang,&nbsp;Xianping Yang,&nbsp;Zhidong Xu,&nbsp;Qinhui Lu,&nbsp;Qinghai Zhang","doi":"10.1002/fsn3.70391","DOIUrl":"https://doi.org/10.1002/fsn3.70391","url":null,"abstract":"<p>Although zinc-fulvic acid chelate (Zn-FA) can efficiently reduce the cadmium (Cd) accumulation in rice grains, little is known about the impacts on other beneficial elements (such as zinc) levels in rice, along with the optimal concentration and underlying molecular mechanisms. The aim of this study is to investigate the effect of Zn-FA on Cd accumulation in rice and its metabolic mechanism through pot experiments. The results demonstrated that Zn-FA treatments significantly reduced Cd and increased Zn content in rice grains, with 10 g/L Zn-FA identified as the optimal concentration for spraying. Zn-FA treatment primarily reduced the translocation of Cd from stems to grains, thereby limiting Cd accumulation in the grain. Metabolomic analysis revealed that Zn-FA application significantly altered the metabolic profiles of rice leaves under Cd stress. In Yixiangyou586 (YXY586), Zn-FA involved the upregulation of flavonoids with antioxidant properties, along with associated pathways such as flavonoid biosynthesis, flavone, and flavonol biosynthesis; similarly, in Gengxiangyou703 (GXY703), Zn-FA modulated the metabolism of flavonoids. Under Zn-FA application, the reduction of Cd content and increase of Zn accumulation in rice grains are mainly related to the altered metabolism of phenolics, especially flavonoids in rice leaves. The findings of this study offer new insights into the mechanism of Zn-FA in reducing Cd content in rice, thereby providing a scientific foundation and technical support for ensuring safe crop production and promoting ecological safety.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 6","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70391","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144273246","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional Potential and Protective Effects of Colocassia esculenta Flowers Against 2,4-Dinitrophenyl Hydrazine (DNPH) Induced Anemia Wistar Strain Rats","authors":"Josée Rebecca Nombo,&nbsp;Armel Junior Mbock,&nbsp;Jules Christophe Koule Manz,&nbsp;Tene Stephano Tambo,&nbsp;Misse Jethro Roland Ngangue Ekwalla,&nbsp;Valery Jean François Nsoga,&nbsp;Mathieu Ndomou","doi":"10.1002/fsn3.70419","DOIUrl":"https://doi.org/10.1002/fsn3.70419","url":null,"abstract":"<p>This study aimed to assess the nutritional value and effect of <i>Colocasia esculenta</i> flowers on induced anemia in <i>Wistar</i> rats. Proximate composition and minerals analysis were performed using AOAC standard methods. Twenty-five rats were randomly divided into five groups. Rats in Group 1 were healthy and non-anemic. In Group 2, the rats were anemic and untreated. Anemic rats in Group 3 were given 5 mg/Kg of a reference drug (Apfer) against anemia. Rats in Groups 4 and 5 were anemic and fed with <i>C. esculenta</i> flower powder (5% substitution) harvested in Dschang and Yabassi. Anemia was induced in rats using 2,4-Dinitrophenyl hydrazine. After 23 days of treatment, some hematological and biochemical parameters as well as indicators of oxidative stress were evaluated. The results show that potassium, calcium, and phosphate were the main minerals present in <i>C. esculenta</i> flowers. Concerning proteins (21.29% ± 1.13%) and lipids content (8.99% ± 0.72%), flowers harvested in Dschang were the most nutritive. Calcium was more available in flowers harvested in Dschang. These flowers are the potential sources of carotenoids with around 2201.33 and 2535.04 mg/100 g, harvested in Dschang and Yabassi, respectively. The main metabolites identified were alkaloids, quinones, anthocyanins, triterpenes, and saponins, and this profile was not affected by the locality. <i>C. esculenta</i> flowers significantly (<i>p &lt;</i> 0.05) increased hematocrit, hemoglobin, and red blood cells in Groups 4 and 5 compared to Group 2. Supplementation of <i>C. esculenta</i> flower significantly (<i>p &lt;</i> 0.05) increased lipid profile in Groups 4 and 5 when compared to Groups 2 and 3. Also, the activity of superoxide dismutase (SOD) and catalase (CAT) significantly (<i>p</i> &lt; 0.05) increased in Groups 4 and 5 compared to Groups 2 and 3. Consumption of <i>C. esculenta</i> flowers could therefore help to prevent and fight against hemolytic anemia and oxidative stress.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 6","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70419","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144281461","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of Food Safety Practices and Microbiological Quality of Street Foods in Marrakech, Morocco","authors":"Morad Kaddouri,&nbsp;Omar Ait El Alia,&nbsp;Yassine Zine-eddine,&nbsp;Ali S. Alqahtani,&nbsp;Mohamed Bouhrim,&nbsp;Aziz Galman,&nbsp;Khalid Boutoial","doi":"10.1002/fsn3.70322","DOIUrl":"https://doi.org/10.1002/fsn3.70322","url":null,"abstract":"<p>This study investigates food safety practices and evaluates the microbiological quality of street foods marketed in Marrakech, Morocco. Data collection involved an observational checklist to systematically assess hygiene practices, environmental conditions, and the operational characteristics of street food vendors. Furthermore, microbiological analyses were conducted on 224 ready-to-eat food samples to determine their compliance with Moroccan food safety standards. The results revealed that 21% of the samples were non-compliant with these standards, with <i>Escherichia coli</i> (28%) and fecal coliforms (40%) identified as the predominant contaminants. Statistical analysis using chi-squared tests demonstrated significant associations between improved food safety practices—such as the use of gloves, hairnets, and appropriate utensil sanitation—and lower levels of microbial contamination. Additionally, environmental factors, particularly the cleanliness of vending sites, exhibited a strong correlation with elevated microbial loads. These findings highlight the pivotal role of hygienic practices and environmental conditions in mitigating foodborne risks. The study underscores the necessity for implementing robust food safety measures and reinforcing regulatory oversight within the street food sector to ensure public health protection.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 6","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70322","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144273292","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparison of Rheological, Microstructural, and Textural Properties of Set-Type Yogurts Fermented With Novel Streptococcus thermophilus Strains From Yogurts Produced Mountain Villages of Turkey With Those Produced With Commercial Cultures","authors":"Begüm Denktaş,&nbsp;Hale İnci Öztürk,&nbsp;Talha Demirci,&nbsp;Meryem Kübra Satılmış,&nbsp;Nihat Akın","doi":"10.1002/fsn3.70269","DOIUrl":"https://doi.org/10.1002/fsn3.70269","url":null,"abstract":"<p>In recent years, many consumers prefer artisanal cultures as they provide special characteristic taste and flavor compared to commercial ones. Therefore, it is important to preserve traditional cultures and use them in production to reduce dependence on commercial cultures and to develop consumer-pleasing products. This study aimed to evaluate the technological performance of <i>Streptococcus thermophilus</i> strains isolated from yogurts collected from villages in Konya province, and to assess their suitability for commercial yogurt production. Physicochemical, microbiological, textural, rheological, microstructural, and sensory properties of experimental samples were analyzed for 28 days. During the refrigerated time at 4°C<i>, S</i><i>. thermophilus</i> counts varied between 8.41 and 9.94 log CFU/g. The impact of different <i>S. thermophilus</i> isolates on textural properties was evident, with yogurt samples C, D, and B exhibiting the best performance across all textural parameters. The same situation was observed for microstructure; C, D, and E had the best microstructure images, supported by high water retention capacity and low syneresis degree. B yogurt received the highest general acceptability scores across all storage periods. The results suggested that the strains 10K1, 10K2, and 4K6 could be recommended as potential starter cultures for commercial yogurt production. Novel cultures do not always achieve the flavor and product-specific quality characteristics that consumers like. However, it is very promising that some <i>S. thermophilus</i> strains isolated in this study show better properties than commercial cultures.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 6","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70269","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144273539","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}