Food Science of Animal Resources最新文献_第2页

Citrus peel extract-enriched gelatin edible films as natural preservatives to enhance the shelf life and quality of chicken burgers. 柑橘皮提取物富集明胶可食用膜作为天然防腐剂，提高鸡肉汉堡的保质期和质量。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-09-28 DOI: 10.1007/s44463-026-00110-8

Farhat Khalily, İlknur Uçak, Qurat Ul Ain Sajid, Muhammad Umair Asghar

{"title":"Citrus peel extract-enriched gelatin edible films as natural preservatives to enhance the shelf life and quality of chicken burgers.","authors":"Farhat Khalily, İlknur Uçak, Qurat Ul Ain Sajid, Muhammad Umair Asghar","doi":"10.1007/s44463-026-00110-8","DOIUrl":"10.1007/s44463-026-00110-8","url":null,"abstract":"This study examines the effects of edible gelatin films enriched with citrus fruit peel extracts (grapefruit, orange, and lemon) at concentrations of 1%, 2%, and 4% on the quality and shelf life of chicken burgers during frozen storage at - 18 °C, over 147 days. Significantly, the duration of shelf life was increased by inhibiting two factors, microbial and oxidation, in chicken burgers by using enriched gelatin films. On day 147, 4% grapefruit peel extract showed significantly lower peroxide value (4.50 meq O₂/kg), thiobarbituric acid value (0.74 mg MDA/kg), total volatile basic nitrogen (11.20 mg N/100 g), and pH (6.77) than the unwrapped control samples (p ≤ 0.05). Moreover, microbial analysis revealed that 4% citrus fruit peel extracts significantly inhibited the burgers' total aerobic psychrophilic count, total mesophilic bacteria, total coliform bacteria, total lactic acid bacteria, total yeast and mold count compared with the control and other groups. Grapefruit peel exhibited the highest antioxidant and phenolic content, followed by orange and lemon peels. Overall, gelatin films fortified with citrus peel extracts 4% showed improved an-tioxidant and antibacterial capabilities, indicating their potential as natural active packaging materials for meat preservation.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13619995/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149074039","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparative evaluation of the gastroprotective effects of lactic acid bacteria strains against ethanol/HCl-induced gastric injury. 乳酸菌对乙醇/盐酸致胃损伤胃保护作用的比较评价。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-09-19 DOI: 10.1007/s44463-026-00109-1

Kiyeop Kim, Minsu Pyeon, Saeyoun Shin, Jiwon Lee, Suhong Jeon, ByungWook Son, Jong Hoon Kim, Gihyun Lee, Junho H Lee, Sejong Oh

{"title":"Comparative evaluation of the gastroprotective effects of lactic acid bacteria strains against ethanol/HCl-induced gastric injury.","authors":"Kiyeop Kim, Minsu Pyeon, Saeyoun Shin, Jiwon Lee, Suhong Jeon, ByungWook Son, Jong Hoon Kim, Gihyun Lee, Junho H Lee, Sejong Oh","doi":"10.1007/s44463-026-00109-1","DOIUrl":"10.1007/s44463-026-00109-1","url":null,"abstract":"This study aimed to evaluate the comparative protective effects of lactic acid bacteria (LAB) strains against ethanol/HCl-induced gastric injury in rats and to identify strains with gastroprotective potential. Rats were orally administered three LAB strains for 14 days prior to the induction of gastric injury using 0.15 M HCl in 60% ethanol. Gastric tissues were collected for histopathological and molecular analyses. Pretreatment with the LAB strains significantly reduced the extent of mucosal damage compared with the EtOH/HCl-treated group. At the transcriptional level, ethanol/HCl exposure markedly decreased the expression of the mucus-associated gene Muc5ac and the anti-inflammatory gene Il10, while increasing the expression of pro-inflammatory genes including Tnf, Il6, and Ptgs2. In contrast, LAB administration restored Muc5ac and Il10 expression and suppressed the expression of pro-inflammatory genes. These findings were consistent with histological observations showing comparatively preserved gastric tissue architecture and less prominent inflammatory cell infiltration in LAB-treated groups. Notably, differences in protective efficacy were observed among the LAB strains, indicating strain-specific functional properties. These findings suggest that selected LAB strains are promising probiotic candidates for maintaining gastric health by preserving gastric mucosal integrity and regulating inflammatory responses.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13589724/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149008151","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Slaughter blood-derived bioactive peptides: structure-function relationships, species-specific bioactivities, gastrointestinal stability, and sustainable applications in food systems. 屠宰血源性生物活性肽：结构-功能关系、物种特异性生物活性、胃肠道稳定性和食品系统中的可持续应用。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-09-19 DOI: 10.1007/s44463-026-00107-3

Phanthipha Laosam, Yong Yue, Mahmoud Rouabhia, Saranya Suwanangul, Jukkrapong Pinyo, Sasikan Katemala, Pramote Paengkoum, Chatsirin Nakharuthai, Jaksuma Pongsetkul, Nattapol Pongsamai, Papungkorn Sangsawad

{"title":"Slaughter blood-derived bioactive peptides: structure-function relationships, species-specific bioactivities, gastrointestinal stability, and sustainable applications in food systems.","authors":"Phanthipha Laosam, Yong Yue, Mahmoud Rouabhia, Saranya Suwanangul, Jukkrapong Pinyo, Sasikan Katemala, Pramote Paengkoum, Chatsirin Nakharuthai, Jaksuma Pongsetkul, Nattapol Pongsamai, Papungkorn Sangsawad","doi":"10.1007/s44463-026-00107-3","DOIUrl":"10.1007/s44463-026-00107-3","url":null,"abstract":"This is a comprehensive review focusing on the utilization of slaughter blood proteins as sources of bioactive peptides for functional food applications. Despite significant advances in bioactive peptide research, critical knowledge gaps remain regarding species-specific variations in peptide bioactivity and the complex interplay between processing methods and functional properties. Enzymatic hydrolysis using various proteases generates peptides with diverse bioactivities, including antioxidant, anti-inflammatory, ACE-inhibitory, and DPP-IV inhibitory effects. This review uniquely integrates proteolytic mechanisms with in-depth molecular characterization across multiple animal sources, addressing the previously fragmented understanding of structure-function relationships. Notably, gastrointestinal stability is significantly enhanced by proline residues and hydrophobic amino acids, offering a novel structural insight for predicting peptide bioavailability. Hemoglobin decolorization methods enable broader food industry applications. Recent innovations in processing technologies and delivery systems position blood-derived peptides as valuable functional ingredients for sustainable food systems.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13589731/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149008095","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antioxidant activity of ultrasound-assisted extracts of elephant garlic and their effects on the quality of pork patties during refrigerated storage. 大象蒜超声提取液的抗氧化活性及其对猪肉肉饼冷藏品质的影响。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-09-10 DOI: 10.1007/s44463-026-00102-8

Jun Ho Park, Koo Bok Chin

{"title":"Antioxidant activity of ultrasound-assisted extracts of elephant garlic and their effects on the quality of pork patties during refrigerated storage.","authors":"Jun Ho Park, Koo Bok Chin","doi":"10.1007/s44463-026-00102-8","DOIUrl":"10.1007/s44463-026-00102-8","url":null,"abstract":"This study investigated the antioxidant activity of elephant-garlic (Allium ampeloprasum var. ampeloprasum) ultrasound-assisted extracts obtained with water (APW), 50% ethanol (APE50) and 100% ethanol (APE), and evaluated their effects on the physicochemical properties and microbial counts of pork patties during 14 d of refrigerated storage (4 °C). Total phenolic contents are followed APE > APE50 > APW > unextracted powder (AP) (p < 0.05). APE exhibited the highest 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and reducing power, but the lowest iron-chelating ability relative to AP. Pork patties were prepared by incorporating 0.5% AP, APW, APE50, or APE, while patties without any additive served as the control and those containing 0.1% ascorbic acid (AA) served as the reference treatment. pH and lightness (L*) values did not differ among treatments. APE50 maintained redness (a*), whereas APE reduced it (p < 0.05). During storage, patties containing AP, APW, APE50 or APE had lower thiobarbituric acid reactive substance (TBARS) and peroxide values than control, with APE showing the greatest inhibition of lipid oxidation (p < 0.05). Volatile basic nitrogen (VBN) decreased with APW, APE50 and APE, while APE50 or APE also suppressed total plate counts and Enterobacteriaceae (p < 0.05). These results indicated that APE50 and APE effectively retard lipid oxidation and microbial growth in pork patties which might be better than the typical drying powder.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13562463/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148929549","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Physiological temperature enhances proliferative capacity and protein production characteristics of chick satellite cells. 生理温度提高了鸡卫星细胞的增殖能力和产蛋白特性。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-09-09 DOI: 10.1007/s44463-026-00103-7

Dong Bin Kim, Hyo Jin Lee, Hye Won Lee, Ho Gun Jang, Sang-Hyon Oh, Jong Hyuk Kim, Seung Yun Lee

{"title":"Physiological temperature enhances proliferative capacity and protein production characteristics of chick satellite cells.","authors":"Dong Bin Kim, Hyo Jin Lee, Hye Won Lee, Ho Gun Jang, Sang-Hyon Oh, Jong Hyuk Kim, Seung Yun Lee","doi":"10.1007/s44463-026-00103-7","DOIUrl":"10.1007/s44463-026-00103-7","url":null,"abstract":"Culture temperature is a critical factor influencing cellular metabolism and protein production. This study investigated the effects of culture temperature on the proliferation, differentiation, and nutritional profile of chick satellite cells. Cells isolated from chick embryos were cultured at 37 °C and 40 °C to evaluate their bioprocessing efficiency and protein characteristics. The results demonstrated that culturing cells at 40 °C significantly enhanced cell proliferation, as evidenced by increased cell numbers and a shortened population doubling time, without inducing chronic thermal toxicity. Regarding myogenic status, immunofluorescence analysis showed no significant differences in terminal differentiation markers between the two conditions. However, transcriptional analysis revealed that 40 °C upregulated the expression of myoblast determination protein and decreased the expression of paired box-7 compared to 37 °C. Furthermore, while the total protein content showed no significant differences between the two temperatures, the amino acid composition revealed qualitative distinctions: cells cultured at 37 °C exhibited higher levels of glycine and alanine, whereas those cultured at 40 °C showed higher levels of branched-chain amino acids, such as valine, isoleucine, and lysine. These findings suggest that 40 °C is an optimal culture temperature for the efficient expansion of chick satellite cells, providing a practical strategy for producing cell-derived protein materials.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13558530/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148919107","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Monitoring of moisture content in meat emulsion using an SWIR hyperspectral imaging system. 用SWIR高光谱成像系统监测肉类乳剂中的水分含量。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-09-05 DOI: 10.1007/s44463-026-00101-9

Juntae Kim, Tae-Gyun Rho, Eun-Sung Park, Oh-Tae Kwon, Sang-Jun Lee, Mohammad Akbar Faqeerzada, Rahul Joshi, Hanim Zuhrotul Amanah, Byoung-Kwan Cho

{"title":"Monitoring of moisture content in meat emulsion using an SWIR hyperspectral imaging system.","authors":"Juntae Kim, Tae-Gyun Rho, Eun-Sung Park, Oh-Tae Kwon, Sang-Jun Lee, Mohammad Akbar Faqeerzada, Rahul Joshi, Hanim Zuhrotul Amanah, Byoung-Kwan Cho","doi":"10.1007/s44463-026-00101-9","DOIUrl":"10.1007/s44463-026-00101-9","url":null,"abstract":"The quality of meat emulsions during mixing is difficult to control because rapid, objective, and non-destructive measurement methods remain limited. This study investigated the effects of lean meat-to-fat ratio and mixing time on moisture content in meat batters using short-wave infrared (1,000-1,700 nm) hyperspectral imaging combined with chemometric modeling. Meat batters were prepared at three lean meat-to-fat ratios: Group A (6:2), Group B (5:3), and Group C (4:4), and mixed for 0, 1, 2, 5, 7, 10, and 15 min. Moisture content differed significantly among formulations, with Group A showing the highest value (63.4%), followed by Group B (57.2%) and Group C (52.4%). Mixing time also had a significant effect, with the highest moisture content observed at 0 min (61.8%) and stabilization at approximately 56-58% after 1-15 min, indicating progressive homogenization. Two-way ANOVA revealed significant main effects of lean meat-to-fat ratio and mixing time (p < 0.001), but no significant interaction. Important wavelengths were identified at 1,000-1,124, 1,190-1,230, near 1,400, and 1,600-1,700 nm, mainly related to water, fat, and protein absorptions. PLSR and Elastic Net emphasized lower water-related wavelengths, whereas RF highlighted mid- and high-wavelength regions associated with fat and protein. Among the tested models, Elastic Net with raw spectra showed the best prediction performance (R²P = 0.76, RMSEP = 2.54%), while the ensemble model also showed strong performance. In addition, hyperspectral imaging visualized moisture distribution and reduced sample heterogeneity with increased mixing time. These results suggest that SWIR hyperspectral imaging is an effective non-destructive tool for predicting moisture content and monitoring mixing uniformity in meat batters.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13546400/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148896803","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of breed differences in meat quality traits and fatty acid composition on the physical properties of cooked pork loin. 肉质性状和脂肪酸组成的品种差异对熟猪里脊肉物理特性的影响。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-09-03 DOI: 10.1007/s44463-026-00106-4

Kang-Jin Jeong, Young-Sik Park, Jeong-Uk Eom, Jin-Kyu Seo, Han-Sul Yang

{"title":"Effects of breed differences in meat quality traits and fatty acid composition on the physical properties of cooked pork loin.","authors":"Kang-Jin Jeong, Young-Sik Park, Jeong-Uk Eom, Jin-Kyu Seo, Han-Sul Yang","doi":"10.1007/s44463-026-00106-4","DOIUrl":"10.1007/s44463-026-00106-4","url":null,"abstract":"This study compared meat quality traits and fatty acid composition of loin from Landrace, Yorkshire, and Duroc and examined their associated with cooked meat texture. Ninety pigs (Landrace = 20, Yorkshire = 50, and Duroc = 20; 120 ± 10 kg) were raised on the same farm were evaluated. Proximate composition, pH, total collagen content, and cooking loss were measured. Fatty acid composition and texture profile analysis were assessed in both fresh and cooked meat. Each measurement value was calculated as LSMeans, and statistical analysis was performed using a mixed model to verify the effect of variety and to evaluate the relationship between fatty acids and cooked meat properties through regression analysis. Breed significantly affected lipid deposition patterns and fatty acid composition, with Duroc showing higher saturated fatty acid content than the other breeds (p < 0.05). Similar differences were observed after cooking, and texture parameters differed among breeds (p < 0.05). Saturated and several monounsaturated fatty acids were negatively associated with cooked meat texture in both fresh and cooked samples (R2 > 0.20). These findings indicated that breed-related fatty acid composition is functionally linked to variation in cooked meat texture and may serve as a predictive indicator of cooked meat quality.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13542006/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148886140","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimized LC-MS/MS method for simultaneous determination of multiclass veterinary anthelmintic residues in animal-derived matrices. 优化LC-MS/MS同时测定动物源性基质中多类兽用驱虫药残留的方法。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-09-01 DOI: 10.1007/s44463-026-00098-1

Ye-Bin Jang, Yeong-Ju Jo, Mi-Ok Kim, Gui-Hyun Jang, Jae-Eun Mun

{"title":"Optimized LC-MS/MS method for simultaneous determination of multiclass veterinary anthelmintic residues in animal-derived matrices.","authors":"Ye-Bin Jang, Yeong-Ju Jo, Mi-Ok Kim, Gui-Hyun Jang, Jae-Eun Mun","doi":"10.1007/s44463-026-00098-1","DOIUrl":"10.1007/s44463-026-00098-1","url":null,"abstract":"Anthelmintics are veterinary drugs used to treat or prevent diseases in livestock and fishery products. However, their residues in animal-derived foods pose potential risks to human health. In Korea, maximum residue limits (MRLs) have been established to regulate such residues; however, for certain substances, including niclosamide, a widely used anthelmintic, only qualitative analytical methods are available, limiting effective residue monitoring. This study developed a multiresidue quantitative analytical method for 18 anthelmintic compounds. Method validation was conducted in accordance with CODEX guidelines (CAC/GL-71) using six livestock products (beef, pork, chicken, eggs, milk, and porcine fat) and three fishery products (flatfish, eel, and shrimp). Sample preparation was performed using the QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) extraction method followed by dispersive solid-phase extraction (d-SPE) clean-up. Simultaneous determination of the 18 anthelmintics was performed using liquid chromatography-tandem mass spectrometry (LC-MS/MS). The matrix-matched calibration curves exhibited coefficients of determination (R²) exceeding 0.99 for all target compounds. Furthermore, recovery rates at all target concentrations satisfied CODEX performance criteria, demonstrating acceptable accuracy and precision. The developed method can enhance the efficiency of residue analysis and provide a technical basis for establishing safety management standards for livestock and fishery products.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13534393/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148873565","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Investigation of antioxidants and intrinsic factors as the cause of discoloration in vacuum-packaged beef. 真空包装牛肉变色的抗氧化剂及内在因素研究。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-08-21 DOI: 10.1007/s44463-026-00099-0

Johannes Krell, Theresa Müller, Cora Schmetzer, Alejandro Poveda-Arteaga, Jochen Weiss, Nino Terjung, Monika Gibis

{"title":"Investigation of antioxidants and intrinsic factors as the cause of discoloration in vacuum-packaged beef.","authors":"Johannes Krell, Theresa Müller, Cora Schmetzer, Alejandro Poveda-Arteaga, Jochen Weiss, Nino Terjung, Monika Gibis","doi":"10.1007/s44463-026-00099-0","DOIUrl":"10.1007/s44463-026-00099-0","url":null,"abstract":"Intrinsic factors of vacuum-packaged, discolored beef samples found in the early stages of wet aging at the slaughterhouse were measured and compared to a control group. The aim was to identify possible differences in intrinsic factors that could explain the discolorations. L*, a*, b* values, and myoglobin redox state levels were measured to characterize the extent of discoloration and the oxidation state of myoglobin. pH value, redox potential, total reducing activity, and the concentrations of lactate, α-tocopherol, β-carotene, and NAD+/NADH were analyzed to identify differences. Significant (p < 0.05) differences and correlations were observed in color values and myoglobin redox states between the control and discolored samples, e.g., a* = 11.21 (control) and 9.42 (discolored); metmyoglobin = 0.79 (control) and 1.01 (discolored). Except for directly color-related parameters, only a significant difference in lactate concentration was observed (3.90 mg/g (control) and 5.60 mg/g (discolored) without a significant change in pH [5.60 (control) and 5.61 (discolored)]. Since lactate is reported to stabilize the color of meat rather than causing discoloration, the cause of the discoloration might be attributed to a multifactorial interaction of intrinsic parameters, or extrinsic parameters during the slaughtering, deboning, cutting, and packaging process. Although the cause of the discoloration could not be identified, this study displays important data on the interactions between intrinsic parameters. Therefore, this study can be considered an exploratory investigation that lays the foundation for further research to identify the causes of discoloration.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13498539/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148790641","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Milk-derived extracellular vesicles: nutritional significance, nano-delivery potential, and emerging therapeutic applications - an updated review. 乳源性细胞外囊泡：营养意义、纳米输送潜力和新兴治疗应用——最新综述

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-08-21 DOI: 10.1007/s44463-026-00104-6

Suqin Wang, Aftab Shaukat, Mohammed Al-Rasheed, Abdul Malik Tareen, Muhammad Asif Arain, Congqiang Luo

{"title":"Milk-derived extracellular vesicles: nutritional significance, nano-delivery potential, and emerging therapeutic applications - an updated review.","authors":"Suqin Wang, Aftab Shaukat, Mohammed Al-Rasheed, Abdul Malik Tareen, Muhammad Asif Arain, Congqiang Luo","doi":"10.1007/s44463-026-00104-6","DOIUrl":"10.1007/s44463-026-00104-6","url":null,"abstract":"Milk-derived extracellular-vesicles (mEVs) have emerged as a promising natural nanocarriers for nutraceutical and therapeutic applications, owing to their rich cargo of bioactive proteins, lipids, microRNAs, and metabolites, coupled with their inherent biocompatibility and stability. Their unique ability to withstand gastrointestinal degradation and cross biological barriers, such as blood-brain-barrier, while eliciting minimal immunogenicity provide a distinct advantage over synthetic delivery systems. Furthermore, mEVs can also be engineered or enriched with functional molecules, enabling the targeted delivery of nutraceuticals, chemotherapeutic agents, anti-inflammatory compounds, and gene regulators. Growing evidence demonstrates their capacity to modulate immune functions, support gut integrity, mitigate oxidative stress, regulate inflammatory processes, and influence systemic metabolic and neurophysiological pathways. However, their translational potential, key challenges, including scale isolation, optimize cargo loading, and comprehensive functional characterization, still limit their broader application. This review summarizes the biological properties, isolation strategies, and therapeutic prospects of mEVs, emphasizing their dual role as nutrition component and precision delivery platforms. Additionally, this review enhances our understanding regarding the beneficial application of milk-EVs as a natural, nontoxic and efficient nutraceutical carrier for next-generation nutraceutical and biomedical innovations.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13498542/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148790671","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0