Food Science & Nutrition最新文献

{"title":"Exploring the Relationship Between Gut Microbiota and Sarcopenia Based on Gut–Muscle Axis","authors":"Wei Li,&nbsp;Ren-Wang Sheng,&nbsp;Mu-Min Cao,&nbsp;Yun-Feng Rui","doi":"10.1002/fsn3.4550","DOIUrl":"https://doi.org/10.1002/fsn3.4550","url":null,"abstract":"<p>Sarcopenia, as a disease characterized by progressive decline of quality, strength, and function of muscles, has posed an increasingly significant threat to the health of middle-aged and elderly individuals in recent years. With the continuous deepening of studies, the concept of gut–muscle axis has attracted widespread attention worldwide, and the occurrence and development of sarcopenia are believed to be closely related to the composition and functional alterations of gut microbiota. In this review, combined with existing literatures and clinical reports, we have summarized the role and impacts of gut microbiota on the muscle, the relevance between gut microbiota and sarcopenia, potential mechanisms of gut microbiota in the modulation of sarcopenia, potential methods to alleviate sarcopenia by modulating gut microbiota, and relevant advances and perspectives, thus contributing to adding more novel knowledge to this research direction and providing certain reference for future related studies.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"8779-8792"},"PeriodicalIF":3.5,"publicationDate":"2024-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4550","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754182","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":"Health risk assessment of heavy metals in black tea infusion by Monte Carlo simulation","authors":"Fatemeh Esfarjani,&nbsp;Mohammad Rouzbahani,&nbsp;Seyed Ehsan Beladian Behbahan,&nbsp;Narges Shahbazpour,&nbsp;Masoumeh Moslemi,&nbsp;Abdol-Samad Abedi","doi":"10.1002/fsn3.4452","DOIUrl":"https://doi.org/10.1002/fsn3.4452","url":null,"abstract":"<p>Tea leaves and their infusion have been interested in the populations because of their therapeutic and relaxing effects. However, tea plant is prone to heavy metals' bioaccumulation. Regarding the high consumption of tea infusion, concentration of arsenic, cadmium, and lead in black tea infusion was determined by inductively coupled plasma mass spectrometry. Tea infusion was prepared by addition of 45 mL deionized water to 1 g tea leaves followed by heating at 90°C for 10 min. After analysis, carcinogenic and noncarcinogenic risks of heavy metals were investigated by Monte Carlo simulation in two age groups of children and adults younger and older than 15 years old, respectively. According to the results, Hazard Quotient (HQ) of three heavy metals in both children and adults was equal and lower than 0.01. Furthermore, incremental lifetime cancer risk (ILCR) of arsenic in Iranian black tea consumers (&lt;1.5 × 10⁻⁶) and lead in all consumers (about 2.55 × 10⁻⁷) was within the acceptable range introduced by US EPA (≤10⁻⁶). ILCR of arsenic in children and adults consuming foreign tea infusion was within the range of 10⁻⁶–10⁻⁴. Our further investigation revealed that the highest area (75%–85%) of cumulative frequency distribution for arsenic ILCR in foreign tea consumers was related to ILCR ≤10⁻⁵ which is the acceptable range determined by the World Health Organization. Therefore, there was no serious concern about the intake of heavy metals by tea infusion in Iranian children and adults.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"9632-9640"},"PeriodicalIF":3.5,"publicationDate":"2024-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4452","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754180","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":"Identification of Whey Protein-Derived Anti-Obesity Peptides Through 3T3-L1 Adipocyte Differentiation Assay","authors":"Yuma Hirose,&nbsp;Masaki Kurimoto,&nbsp;Naoki Yuda,&nbsp;Miyuki Tanaka","doi":"10.1002/fsn3.4529","DOIUrl":"https://doi.org/10.1002/fsn3.4529","url":null,"abstract":"<p>Whey proteins are a rich source of bioactive peptides. Whey protein hydrolysate (WPH) can effectively improve metabolic syndrome and reduce the risk of obesity. Bioactive peptides isolated from various food sources exhibit anti-obesity effects. However, few reports are available on the identification of anti-obesity peptides from whey protein. In this study, we aimed to identify anti-obesity peptides from whey protein. Our findings revealed that WPH suppressed the accumulation of lipid droplets in 3T3-L1 adipocytes. Anti-obesity peptides in WPH were identified using amino acid sequencing and LC–MS analysis. Then, the inhibitory effects of the synthetic peptides on adipogenesis were assessed through Oil Red O staining. Two peptides were identified as anti-adipogenic: LDQW and LKPTPEGDLEIL. Subsequently, real-time PCR analysis found that several adipogenesis-related genes, such as peroxisome proliferator-activated receptor γ, were downregulated in the treatment with these peptides. Furthermore, LDQW and LKPTPEGDLEIL decreased the mRNA expression levels of stearoyl-coenzyme A desaturase 1 and increased carnitine palmitoyl transferase 1α expression in 3T3-L1 adipocytes. These findings indicate that LDQW and LKPTPEGDLEIL have anti-obesity properties and may be beneficial for treating metabolic diseases. This study provides a reference basis for developing new techniques to prevent obesity and related diseases.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"9641-9650"},"PeriodicalIF":3.5,"publicationDate":"2024-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4529","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754181","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":"A Specific Collagen Hydrolysate Improves Postprandial Glucose Tolerance in Normoglycemic and Prediabetic Mice and in a First Proof of Concept Study in Healthy, Normoglycemic and Prediabetic Humans","authors":"Estelle Grasset,&nbsp;François Briand,&nbsp;Nicolina Virgilio,&nbsp;Christiane Schön,&nbsp;Manfred Wilhelm,&nbsp;Benoit Cudennec,&nbsp;Rozenn Ravallec,&nbsp;Hairati Aboubacar,&nbsp;Sara Vleminckx,&nbsp;Janne Prawitt,&nbsp;Thierry Sulpice,&nbsp;Elien Gevaert","doi":"10.1002/fsn3.4538","DOIUrl":"https://doi.org/10.1002/fsn3.4538","url":null,"abstract":"<p>In response to nutrients, intestinal L- and K-cells naturally secrete glucagon-like peptide 1 (GLP-1). GLP-1 regulates postprandial blood glucose by increasing insulin secretion, slowing down gastric emptying and inducing satiety. A selection of specifically developed collagen hydrolysates was screened for their ability to enhance natural GLP-1 production in vitro. The best performing hydrolysate, H80 (Nextida GC), was orally administered at different doses to lean, normoglycemic mice and overweight, prediabetic mice. Lean mice were acutely challenged 45 min before an oral glucose load. While daily supplemented for 6 weeks, prediabetic mice were acutely challenged at day 21 and 34. Oral glucose tolerance, plasma insulin and GLP-1 levels were assessed, and a gastric emptying assay performed in prediabetic mice. H80 significantly lowered the blood glucose response in lean and prediabetic mice, at a 4 g/kg dose (−25% and −36%, respectively), compared to vehicle. In chronically supplemented, prediabetic mice, acute H80 administration slowed down gastric emptying (−60%) after 21 days and increased plasma insulin (+166%) after 35 days of supplementation. H80 increased plasma active GLP-1 in lean (+217%) and prediabetic (+860%) mice. Overall, the data indicate that the specific collagen hydrolysate, H80, has significant GLP-1-mediated effects on oral glucose tolerance in lean and prediabetic mice. Furthermore, effects on postprandial glucose tolerance were evaluated in a small, human, proof of concept study. H80 reduced the postprandial glucose response at a 5 g dose in healthy, normoglycemic and prediabetic participants. Oral supplementation with H80 might thus be a promising strategy to maintain normal glucose tolerance.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"9607-9620"},"PeriodicalIF":3.5,"publicationDate":"2024-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4538","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754175","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":"Drying Strawberry Slices: A Comparative Study of Electrohydrodynamic, Hot Air, and Electrohydrodynamic-Hot Air Techniques","authors":"Ahmet Polat","doi":"10.1002/fsn3.4541","DOIUrl":"https://doi.org/10.1002/fsn3.4541","url":null,"abstract":"<p>The investigation encompassed an examination of the drying durations, modeling, and quality attributes (color, rehydration capacity, microstructural features, total soluble solid [TSS], and pH values) of strawberry slices subjected to diverse drying methodologies, namely electrohydrodynamic (EHD), EHD-hot air, and hot air processes. Furthermore, 10 distinct thin-layer drying models were applied, and their goodness-of-fit was assessed to identify the most suitable model for the drying process. This analysis encompassed applying two distinct temperatures (50°C and 55°C), and voltage levels (20 and 30 kV). The EHD method yielded the lengthiest drying durations for the strawberry samples, with hot air and EHD-hot air drying techniques subsequent in descending order of drying time. The outcomes of the modeling analyses demonstrated that the thin-layer drying behaviors of used drying methods were best described by the Midilli et al. and Wang and Singh models in terms of their goodness-of-fit. A decline in the <i>L</i>* values was noted with the elevation of temperature in the hot air drying method and with the escalation of voltage in the EHD drying. The minimum <i>a</i>* value was detected in the hot air drying method conducted at 55°C. The rehydration capacity of strawberry samples subjected to the EHD and EHD-hot air combination drying methods (except 20 kV-55°C) did not exhibit any statistically significant variation in response to different voltage settings. Although the structure of strawberry samples dried with 20 kV application was observed as smoother, cracks occurred on the product surface in other drying applications. In hot air and EHD methods, varying temperature and volt applications did not show a significant effect on TSS and pH values. As a result, it has been seen that EHD technology, which is a promising drying method used in this study, is a suitable method in terms of processing efficiency and consumer acceptability of dried strawberry products.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"9621-9631"},"PeriodicalIF":3.5,"publicationDate":"2024-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4541","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754176","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 extrusion process conditions on nutritional, anti-nutritional, physical, functional, and sensory properties of extruded snack: A review","authors":"Ibrahim Mohammed Ali,&nbsp;Sirawdink Fikreyesus Forsido,&nbsp;Chala G. Kuyu,&nbsp;Endris Hussen Ahmed,&nbsp;Kumsa Negasa Andersa,&nbsp;Kasech Tibebu Chane,&nbsp;Tolina Kebede Regasa","doi":"10.1002/fsn3.4472","DOIUrl":"https://doi.org/10.1002/fsn3.4472","url":null,"abstract":"<p>Consumers' demand for ready-to-eat extruded snack is increasing due to their convenience and time saving. Extrusion cooking is the most commonly used technology for manufacturing ready-to-eat snack products. However, improper management of extrusion parameters such as the barrel temperature, feed moisture content, pressure, and other parameters of the extruder can influence the quality of extruded snack foods. This paper aimed to review the effects of extrusion process conditions on the quality of the extruded snack. According to this review, most of the nutritional composition and anti-nutritional factors are sensitive to the extruder's high barrel temperature. High barrel temperature decreased the anti-nutritional factors of the extrudates. Low feed moisture content and high barrel temperature minimize the bulk density and hardness while increasing the extruded snack's expansion ratio and water solubility index. In contrast, low barrel temperature increased the color and appearance of the extrudates while decreasing the flavor and overall acceptability of the extrudates. In general, this review indicated that extrusion processing parameters need to be optimized to deliver nutrient-rich extruded snack with appropriate physical, functional, and sensory properties.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"8755-8761"},"PeriodicalIF":3.5,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4472","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754159","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":"The Impact of Homogenization Techniques and Conditions on Water-In-Oil Emulsions for Casein Hydrolysate–Loaded Double Emulsions: A Comparative Study","authors":"Pelin Salum,&nbsp;Çağla Ulubaş,&nbsp;Onur Güven,&nbsp;Mustafa Cam,&nbsp;Levent Yurdaer Aydemir,&nbsp;Zafer Erbay","doi":"10.1002/fsn3.4525","DOIUrl":"https://doi.org/10.1002/fsn3.4525","url":null,"abstract":"<p>This study aims to evaluate homogenization techniques and conditions for producing stable, small droplet-size water-in-oil (W/O) emulsions intended for incorporation into casein hydrolysate–loaded double emulsions. Three commonly used homogenization methods; rotor–stator, ultrasonic, and high-pressure homogenization were individually optimized utilizing response surface methodology. Instances of over-processing were observed, particularly with the rotor–stator and ultrasonic homogenizers under specific conditions. Nevertheless, optimal conditions were identified for each technique: 530 s at 17,800 rpm agitation speed for the rotor–stator homogenizer, 139 s at 39% amplitude for the ultrasonic homogenizer, and 520 s at 1475 bar for the high-pressure homogenizer. Subsequently, the W/O emulsions produced under optimal conditions and their respective W₁/O/W₂ double emulsions were compared. The rotor–stator and high-pressure homogenized W/O emulsions exhibited comparable narrow droplet-size distributions, as indicated by similar Span values. However, high-pressure homogenization failed to sufficiently minimize droplet size. Ultrasonic homogenization resulted in droplets at the 1-μm scale but yielded more polydisperse droplet-size distribution. According to TOPSIS analysis, an emulsion with a viscosity of 93.1 cP (centiPoise), a stability index of 93.8%, a D(90) of 0.67 μm (0th day), and a D(90) of 0.75 μm (30th day) produced using a rotor–stator was selected. Additionally, double emulsions containing primary emulsions prepared with the rotor–stator method demonstrated higher viscosity, narrower droplet-size distribution, and lower creaming compared to other samples. This investigation sheds light on the influence of homogenization techniques on emulsion properties, providing valuable insights for optimizing double emulsion formulations.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"9585-9599"},"PeriodicalIF":3.5,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4525","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754161","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":"Hydrolyzed milk infant formula effectively protects against milk protein allergy: Independent of whey protein source","authors":"Qinggang Xie,&nbsp;Sibo Liu,&nbsp;Dongying Cui,&nbsp;Yang Liu,&nbsp;Xiangxin Wang,&nbsp;Ting Cao,&nbsp;Xiaoxi Xu,&nbsp;Bailiang Li","doi":"10.1002/fsn3.4480","DOIUrl":"https://doi.org/10.1002/fsn3.4480","url":null,"abstract":"<p>Milk protein sensitivity is a major challenge in infant feeding, especially for infants who cannot receive adequate breastfeeding. Hydrolyzed milk protein is a mainstream way to address this difficulty. The aim of this study was to assess the effect of differences in whey protein concentrate (WPC) source and the degree of hydrolysis on blocking allergy and to analyze the possible mechanisms by which hydrolyzed infant formula (IF) blocks allergy through colony-metabolism–immunity response. First, we prepared six groups of goat's milk IF with unhydrolyzed, partially, and extensively hydrolyzed WPC, which come from cow's milk WPC and goat's milk WPC. Subsequently, we evaluated their effects on allergy. The results showed that the hydrolyzed IF improved the allergic characteristics of mice, including low levels of total immunoglobulin E (IgE), specific IgE, histamine, and mucosal mast cell protease-1 (mMCP-1). Furthermore, the hydrolyzed IF promoted the immune response of T helper 1 (Th1) and regulatory T (Treg) cells by enhancing the messenger RNA (mRNA) expression of T-box transcription factor 21 (T-bet) and forkhead box protein P3 (Foxp3), which in turn suppressed the T helper 2 (Th2) overexpressed immune response in allergy (GATA-binding protein 3 (GATA-3) and retinoic-acid-receptor-related orphan receptor gamma t (RORγt) mRNA expression, as well as interleukin 4 (IL-4) and interleukin 5 (IL-5) levels). Hydrolyzed IF promoted an increase in beneficial gut microbe <i>Lactobacillus</i> and <i>Alistipes</i>, which in turn promoted an increase in intestinal butyrate levels. The beneficial bacteria and their metabolized butyrate may have suppressed the abundance of the allergy-characterizing bacterium <i>Rikenellaceae</i>-RC9-gut-group. The final result we obtained was that for both cow's milk WPC and goat's milk WPC, at similar levels of hydrolysis, they did not bring about a significant effect on allergy symptoms. The hydrolyzed IF improved the allergic characteristics of mice, the deeper the degree of hydrolysis of WPC, the more obvious the effect of reducing allergic symptoms in model mice.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"9525-9539"},"PeriodicalIF":3.5,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4480","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754164","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 simultaneous intake of dietary fermented foods and processed meat products on the risk of colorectal cancer","authors":"Da Young Lee,&nbsp;Seung Yun Lee,&nbsp;Jae Won Jeong,&nbsp;Jae Hyeon Kim,&nbsp;Seung Hyeon Yun,&nbsp;Juhyun Lee,&nbsp;Ermie Mariano Jr.,&nbsp;Sun Jin Hur","doi":"10.1002/fsn3.4470","DOIUrl":"https://doi.org/10.1002/fsn3.4470","url":null,"abstract":"<p>This study investigated the effects of fermented food consumption on the risk of colorectal cancer (CRC) related to processed meat intake using a mouse model. Processed meat products and fermented foods were supplemented to analyze heterocyclic amines (HCA) and carcinoembryonic antigen (CEA) levels and the gut microbiota in mice. The study determined age to be a non-influential factor. While HCAs were detected in all the processed meat samples, no CRC development was observed, even when they consumed excessive amounts of these processed meats, either alone or in combination with fermented foods. <i>Bacteroides</i> and <i>Alistipes</i> were the most predominant gut microbiota. Kimchi, soybean paste, and red pepper paste showed a decreasing trend in the ratio of these bacteria associated with gut inflammation, but the results were inconclusive because this trend was inconsistent. Therefore, this study found that fermented foods did not significantly affect CRC risk indicators associated with dietary processed meat intake, regardless of age.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"9511-9524"},"PeriodicalIF":3.5,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4470","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754163","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":"Revealing the Potential of Star Anise Essential Oil: Comparative Analysis and Optimization of Innovative Extraction Methods for Enhanced Yield, Aroma Characteristics, Chemical Composition, and Biological Activities","authors":"Guangjie Zhang,&nbsp;Zheng Ma,&nbsp;Yan Piao,&nbsp;Ning Li,&nbsp;Canfeng Bian,&nbsp;Chenxi Ren,&nbsp;Mingyuan Gao,&nbsp;Weiming Yue,&nbsp;Tianzhu Guan","doi":"10.1002/fsn3.4508","DOIUrl":"https://doi.org/10.1002/fsn3.4508","url":null,"abstract":"<p>Star anise has been used for a long time in improving human health and curing diseases, owing to its unlimited components with complex chemical structures and a wide range of bioactivities. This study is aimed to investigate the influence of extraction methods (steam distillation, ethanol Soxhlet extraction, supercritical carbon dioxide extraction, subcritical n-butane extraction) on the yield, aroma properties, chemical composition, and bioactivity of star anise essential oils. Electronic nose detection revealed the essential oils from subcritical extraction exhibited the most intense aroma, while the essential oils from ethanol Soxhlet extraction had a more complex aroma profile. Fourier-transform infrared analysis showed the presence of benzene rings, carbonyl groups, C=C, and aromatic ether bonds in the essential oils extracted through different methods. The major components were heterocyclic olefins, heterocyclic oxygenates, and aromatic oxygenates, as well as certain amounts of flavonoids and polyphenols. Correlation analysis revealed the relative contents of volatile <i>trans</i>-anethole, wormwood, <span>d</span>-limonene, cineole, and <i>trans</i>-α-citronelene were strongly associated with the antibacterial activity of the essential oils. Similarly, the contents of volatile components (<span>d</span>-limonene, cineole) and non-volatile components (total flavonoids and total polyphenols) were strongly correlated with the DPPH scavenging activity of the essential oils. These results confirm the effectiveness of the ethanol Soxhlet extraction method in retaining the bioactivity of the essential oils. Finally, with a Box–Behnken central composite design of response surface and single-factor experiments, the optimal extraction conditions for the ethanol Soxhlet method were determined: ultrasonic frequency of 80 kHz, crushing particle size of 60 meshes, liquid–material ratio of 8:1 (mL:g), and ultrasonic time of 35 min. Under these conditions, the essential oil yield was 25.51% ± 0.21%. Overall, these findings highlight the significance of extraction methods in obtaining high-quality star anise essential oils with desirable aroma properties and potent bioactivities.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"9540-9554"},"PeriodicalIF":3.5,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4508","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754165","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}