Journal of the Science of Food and Agriculture最新文献

{"title":"Impact of climate-induced compositional shifts of ethanol and acidity on aroma release and perception in red wine: a case study on γ-nonalactone and massoia lactone.","authors":"Roberto Salvatore Di Fede, Elisabetta Pittari, Luigi Moio, Paola Piombino","doi":"10.1002/jsfa.70876","DOIUrl":"10.1002/jsfa.70876","url":null,"abstract":"<p><strong>Background: </strong>Climate change-driven warming is increasing wine ethanol, promoting an atypical convergence between pH and titratable acidity (TA), and favouring the accumulation of specific wine volatiles: γ-nonalactone (γ-C9) and massoia lactone (MLac). This study evaluated how ethanol and acidity modulate release and sensory impact of γ-C9 and MLac in red wine. A deodourised commercial red wine was reconstituted into nine model matrices using a 3 × 3 factorial design (12%/14%/16% v/v ethanol; pH/TA ratios 0.40/0.55/0.80) and spiked with γ-C9 and MLac. Headspace release was quantified by solid-phase micro-extraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and trained assessors performed triangle tests and rate-all-that-apply (RATA) profiling (orthonasal, retronasal, taste/mouthfeel).</p><p><strong>Results: </strong>Orthonasal perception results showed that γ-C9 was discriminated in all low pH/TA matrices, and also MLac was perceivable in high ethanol/low pH/TA matrices. These sensory results were explained by a higher release of the lactones in the headspace of wines with 16% v/v and low pH/TA; however, some sensory differences were not explained by headspace changes, suggesting matrix-dependent perceptual interactions. RATA indicated a shift from citrus/tropical notes towards sweeter/ethereal nuances with greater body as ethanol increased and/or pH/TA rose, while taste ratings showed reduced sourness and increased bitterness at high ethanol/high pH/TA.</p><p><strong>Conclusions: </strong>Overall, these results suggest that ethanol and acidity act as interactive modulators, influencing volatile organic compounds (VOCs) release, their perceptual integration, and taste balance. In this context, enological practices such as wine acidification, essential to counteract climate-induced imbalances, should be carefully evaluated for their potential ability to enhance the sensory impact of γ-C9 and MLac and overall sensory quality in red wines. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":"8679-8689"},"PeriodicalIF":4.0,"publicationDate":"2026-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13651911/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148397067","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":"Rice plant consumption of atmospheric nitrous oxide and temporal dynamics in paddy soil.","authors":"Rubab Sarfraz, Muhammad Israr Khan, Hyo Jung Lee, Song Rae Cho, Pil Joo Kim, Gil Won Kim","doi":"10.1002/jsfa.70870","DOIUrl":"10.1002/jsfa.70870","url":null,"abstract":"<p><strong>Background: </strong>Rice cultivation under submerged conditions has great potential to act as a sink rather than a source of nitric oxide (N₂O) emissions under high nitrogen (N) fertilization. The study aimed to investigate whether rice plants under paddy soil conditions have the potential to influence N₂O emissions and its temporal dynamics. We employed the closed static chambers with rice transplanted inside using ¹⁵N₂O injection and included five treatments, each with three replicates and ¹⁵N₂O injection: N0 (0 kg N ha^-1), N45 (45 kg N ha^-1), N90 (90 kg N ha^-1), N180 (180 kg N ha^-1) and WN90 (90 kg N ha^-1 without ¹⁵N₂O injection).</p><p><strong>Results: </strong>The results demonstrated that minimum N₂O concentration (10.66 ppm at 30 min) was recorded at booting stage (44 days) with the treatment N90 showing 97.88% reduction in concentration compared to the initial concentration (502.02 ppm). Negative correlation (r = -0.77, P < 0.05) between N treatments and N₂O reduction was reported, referring to decreased reduction at high N levels, whereas a positive correlation (r = 0.52, P < 0.05) between soil ¹⁵N and nosZ was observed. Without added N, nosZ gene activity was low and denitrification was limited; however, plant N₂O recovery was observed to be higher.</p><p><strong>Conclusion: </strong>Overall, our results suggest that the N90 treatment is the most effective strategy for optimizing nosZ activity and enhancing N₂O reduction at the same time as ensuring a balanced recovery of N₂O in plant tissues. This approach also facilitates the conversion of N₂O to environmentally friendly N₂, providing a sustainable strategy for rice cultivation. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":"8595-8603"},"PeriodicalIF":4.0,"publicationDate":"2026-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148430662","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Molecular mechanisms of whey protein in inhibiting oral pungency perception: insights from sensory evaluation, multispectral techniques and molecular simulations.","authors":"Junheng Jia, Yuqi Fang, Zeyao Qiao, Lulu Zhang, Hehe Li, Chao Ma","doi":"10.1002/jsfa.70892","DOIUrl":"10.1002/jsfa.70892","url":null,"abstract":"<p><strong>Background: </strong>Capsaicin (CAP) is widely valued for its ability to enhance flavor, yet its pungency can cause discomfort in sensitive individuals. Although milk is recognized as an effective remedy to inhibit this sensation, the specific functional components and underlying mechanisms remain to be fully elucidated. Because whey protein is a major bioactive constituent of milk, it is hypothesized to play a key role in this process. This study investigates the molecular mechanisms by which whey protein inhibits oral pungency perception, employing an integrated methodology. This includes sensory evaluation, molecular docking, molecular dynamics simulations, and multispectral analytical techniques.</p><p><strong>Results: </strong>Sensory evaluation revealed that skim lactose-free milk containing whey protein reduced CAP-induced pungency by up to 23.39%, demonstrating a clear dose-dependent relationship. Molecular docking and dynamics simulations indicated that CAP binds stably within the hydrophobic cavity of β-lactoglobulin, primarily through hydrogen bonding and hydrophobic interactions, with ARG-148 identified as a critical residue. The resulting CAP-β-lactoglobulin complex exhibited greater stability than the CAP-transient receptor potential vanilloid 1 (TRPV1) complex. UV-visible spectroscopy showed a redshift in the absorption peak of the protein from 274.9 nm to 275.8 nm upon CAP addition to a 97.1 g kg^-1 whey protein solution. Fluorescence spectroscopy confirmed a slight blue shift in the emission peak of whey protein upon CAP binding, indicating an increase in the hydrophobicity of the microenvironment.</p><p><strong>Conclusion: </strong>These findings demonstrate that whey protein suppresses pungency perception by competitively binding to CAP and inhibiting TRPV1-mediated signal transduction. This study provides a theoretical basis for the development of functional beverages designed to inhibit pungency. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":"8824-8832"},"PeriodicalIF":4.0,"publicationDate":"2026-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148725049","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Compound grapeseed oil oleogel as a substitute for margarine: application in cookie dough and its impact on dough properties.","authors":"Wenjing Shi, Jingya Chen, Yangyang Li, Jinling Wang, Shiling Lu, Qingling Wang","doi":"10.1002/jsfa.70889","DOIUrl":"10.1002/jsfa.70889","url":null,"abstract":"<p><strong>Background: </strong>This study aimed to investigate the feasibility of substituting margarine (MG) with three types of compound oleogels at varying substitution levels (25%, 50%, 75%, and 100%) in cookie dough. The effects on dough properties were comprehensively analyzed, and molecular docking was employed to elucidate the underlying interaction mechanisms.</p><p><strong>Results: </strong>The results demonstrated that all three oleogel-based doughs (carnauba wax-bovine bone protein-grapeseed oleogel (CBG), beeswax-bovine bone protein-grapeseed oleogel (BBG), rice bran wax-bovine bone protein-grapeseed oleogel (RBG)) exhibited higher thermogravimetric losses (83.8%, 85.4%, and 84.1%, respectively) compared to the MG dough. Fourier-transform infrared (FTIR) spectroscopy revealed that oleogel addition reduced the β-sheet content while increasing the β-turn content of gluten proteins. Furthermore, the oleogels weakened the binding affinity between the dough matrix and water molecules, leading to reduced gluten hydration. At high substitution levels (50-100%), the doughs displayed a lower protein area percentage in the gluten network (< 39.23%), reduced gluten protein junction density (< 9.66 × 10^-4), and higher lacunarity (> 9.05 × 10^-2), which collectively facilitated the formation of a looser and more open gluten network. These findings were further corroborated by molecular docking results.</p><p><strong>Conclusion: </strong>In conclusion, our findings suggest that the progressive replacement of MG with oleogel in cookies represents a viable strategy to enhance cookie crispness. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":"8802-8812"},"PeriodicalIF":4.0,"publicationDate":"2026-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148520669","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Targeted free amino acid, nucleotide, and untargeted lipidomic profiling reveal tissue-specific chemical composition and nutritional heterogeneity in Manila clam.","authors":"Zheng Zhou, Meng Dong, Yu-Ying Zhang, Xu-Hui Huang, Lei Qin","doi":"10.1002/jsfa.70871","DOIUrl":"10.1002/jsfa.70871","url":null,"abstract":"<p><strong>Background: </strong>The Manila clam is a highly nutritious and sought-after shellfish; however, a lack of detailed knowledge regarding tissue-specific chemical composition hinders precision processing and contributes to waste. This study used targeted metabolomics and untargeted lipidomics to investigate the variations in free amino acids (FAA), 5'-nucleotides, and lipid molecules in different tissues in the Manila clam.</p><p><strong>Results: </strong>Glycine, alanine, arginine, and glutamic acid were the most abundant FAAs, with higher concentrations detected in the foot, visceral mass, and siphon than in the adductor muscle and mantle. Sweet amino acids constituted 55.63% of the total FAAs, accumulating predominantly in the siphon, foot, and visceral mass. The highest accumulation of 5'-nucleotides occurred in the foot. In total, 221 lipid molecules were annotated, comprising 44 triglycerides, 40 fatty acids, 25 ceramides, and various phospholipids. Among the five tissues, the visceral mass possessed the highest levels of triglycerides, ether lysophosphatidylethanolamines, and polyunsaturated lipids. Conversely, phospholipids - including the bioactive ether phosphatidylethanolamine - were more abundant in the adductor muscle, mantle, and siphon, peaking sharply in the adductor muscle.</p><p><strong>Conclusion: </strong>Each tissue exhibits a distinct nutritional and chemical profile, indicating its potential for differentiated, high-value utilization. The foot represents a viable source for umami flavorings or muscle-based products, and the visceral mass shows promise as a raw material for functional oils. The siphon offers pathways for developing low-sugar and thermally processed products, whereas the adductor muscle could be targeted for functional foods. These compositional insights establish processing directions, but further sensory and processing studies remain essential to validate practical applications. This study provides a scientific foundation for the precision utilization of Manila clam resources. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":"8582-8594"},"PeriodicalIF":4.0,"publicationDate":"2026-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148795127","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Preparation of cryogel-templated oleogels and application in cookies.","authors":"Jiaqi Jin, Lu Zhou, Jiangyong Guo, Yanli Wang, Shiyong Ding","doi":"10.1002/jsfa.70927","DOIUrl":"10.1002/jsfa.70927","url":null,"abstract":"<p><strong>Background: </strong>Oleogels are semi-solid substances with a fat-like consistency and have arisen as a highly promising substitute for conventional saturated fats in food items. The objective of this study was to fabricate cryogels from enzyme-modified starch (EMS) and soy protein isolate (SPI) using a cryogel-templating method, followed by the preparation and characterization of novel oleogels incorporating rice (Oryza sativa) oil, designed to serve as a fat replacement in cookies. The rheological properties, stability (encompassing oxidative, thermal, and oil-retention capabilities), and prospective applications of the oleogels were comprehensively investigated.</p><p><strong>Results: </strong>Results showed that oil absorption capability of the cryogel was significantly improved after corn starch underwent hydrolysis by α-amylase. Fourier transform infrared analysis confirmed the formation of hydrogen bonds between EMS and SPI within the composite cryogel. This molecular interaction contributed to an enhanced porous structure, leading to a markedly increased oil-structuring ability. The integration of SPI considerably strengthened the oleogel's rheological behavior, thermal stability, oil-binding efficiency, and resistance to oxidation (P < 0.05).</p><p><strong>Conclusion: </strong>The oleogels could successfully substitute for up to 50% of the margarine in these formulations without significantly affecting the color, texture, or flavor of the baked cookies. In conclusion, the oleogels developed in this study displayed broad application possibilities as a practical alternative to artificial butter in baked products. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":"8870-8881"},"PeriodicalIF":4.0,"publicationDate":"2026-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148579122","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Copaiba oleoresin as a substitute for sodium lasalocid in high-concentrate diets for lambs: growth performance, ingestive behavior, and metabolic and ruminal parameters.","authors":"Jéssica Carvalho de Pantoja, Aylpy Renan Dutra Santos, Cristiane Rebouças Barbosa, Carla Giselly Souza, Tatiane Fernandes, Elaine Cristina Pacheco de Oliveira, Marcio Rodrigues de Souza, Fernando Miranda de Vargas Junior","doi":"10.1002/jsfa.70894","DOIUrl":"10.1002/jsfa.70894","url":null,"abstract":"<p><strong>Background: </strong>The indiscriminate and excessive use of ionophore additives has been associated with the emergence of multi-resistant pathogenic strains and the global spread of antibiotic resistance, raising serious public health concerns. Thus, plant biocompounds have been the focus of several studies aiming to replace ionophore additives in ruminant feeding without negatively impacting animal productivity. This study aimed to evaluate the effects of using copaiba oleoresin (CO) (Copaifera reticulata) as a substitute for sodium lasalocid (LAS) in high-concentrate diets for feedlot-finished lambs, analyzing intake, growth performance, digestibility, ingestive behavior, and metabolic and ruminal parameters.</p><p><strong>Results: </strong>Sodium lasalocid treatment resulted in higher dry matter intake than the 1 mL CO dose (CO-1.0) (P = 0.02) but did not differ significantly from the 0.5 mL CO dose (CO-0.5). Similarly, LAS resulted in higher neutral detergent fiber rumination efficiency (32.17) then CO-1.0 (24.60) (P < 0.01), but did not differ from CO-0.5 (28.23). In the LAS group, ruminal pH (6.41) was slightly lower than the values observed in CO-0.5 (6.77) and CO-1.0 (6.84). The total concentration of short-chain fatty acids and ammonia nitrogen decreased (P < 0.05) with the inclusion of CO-0.5 and CO-1.0.</p><p><strong>Conclusion: </strong>The use of copaiba oleoresin altered intake and ruminal parameters but did not affect growth performance; it therefore has the potential to be utilized in diets for feedlot-finished lambs. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":"8904-8911"},"PeriodicalIF":4.0,"publicationDate":"2026-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13651939/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148520703","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":"Sensory profiling of South Korean grape wines: a comparison of fast profiling methods and evaluation environments.","authors":"Yeonjoo Yeo, Han Sub Kwak, Seo-Jin Chung, Kaixin Xiao, Mi-Ran Kim, Jungmin Oh","doi":"10.1002/jsfa.70868","DOIUrl":"10.1002/jsfa.70868","url":null,"abstract":"<p><strong>Background: </strong>The South Korean wine market has rapidly expanded in recent years; however, the sensory characteristics of domestically produced red wines remain largely unexplored. This study aims to profile the sensory attributes of South Korean red wines and compare the performance of two rapid profiling methods - check-all-that-apply (CATA) and flash profiling (FP) - with conventional generic descriptive analysis (GDA). We also investigate the influence of different evaluation environments. Five experiments were conducted: GDA (n = 10), controlled laboratory tests (CLTs: CATA n = 52, FP n = 20), and home-use tests (HUTs: CATA n = 52, FP n = 21).</p><p><strong>Results: </strong>Five types of Korean red wines made from Korean wild grape, Muscat Bailey A grape, or Campbell Early grape varieties were evaluated. The GDA generated 31 sensory terms, 26 of which significantly differentiated the wines. CATA identified 31 and 24 significant attributes for the CLT and HUT, respectively, among 63 terms. FP derived 40 representative attributes in the CLT and 37 in the HUT.</p><p><strong>Conclusion: </strong>Overall, the CLT conditions produced more consistent sensory discrimination than the HUT conditions when compared with the GDA results. Both CATA and FP effectively distinguished between wine samples, but FP was less efficient in identifying key sensory attributes. Moreover, FP required greater researcher involvement and participant effort compared to CATA. In contrast, CATA profiling - both in CLT and HUT - proved more time-efficient and generated results highly compatible with GDA, particularly when the sensory descriptors of the target products were well established in prior research. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":"8639-8656"},"PeriodicalIF":4.0,"publicationDate":"2026-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13651932/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148447746","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":"Unraveling the flavor development mechanisms of areca-intercropped Hainan Dayezhong white tea.","authors":"Qiujing Ming, Jing Huang, Qiuru Zhang, Qiang Fang, Fang Wang, Jiayi Guo, Lei Pan, Liangyu Wu","doi":"10.1002/jsfa.70873","DOIUrl":"10.1002/jsfa.70873","url":null,"abstract":"<p><strong>Background: </strong>The impact of areca-tea intercropping on flavor formation in Hainan Dayezhong white tea was investigated in comparison with monoculture cultivation. Integrated metabolomic, transcriptomic, and electronic sensory analyses were performed on tea samples collected throughout white tea processing.</p><p><strong>Results: </strong>In total, 3299 metabolites and 64 446 transcripts were identified, with 18 non-volatile metabolites distinguished as key biomarkers. The integrated pathway analysis revealed that the shaded microenvironment created by areca palms fundamentally reshaped the metabolic and transcriptomic profiles of fresh tea shoots. Compared to monoculture, intercropping promoted the accumulation of carbohydrates (e.g., rhamnose, fructose) and amino acids, particularly theanine, while enhancing the biosynthesis of flavonoids (including catechins and flavonol glycosides) and caffeine. These compositional differences persisted during withering and drying, with key reactions such as catechin oxidation and flavonol glycoside degradation further modulating the final flavor profile.</p><p><strong>Conclusion: </strong>Intercropped Hainan Dayezhong white tea developed superior sensory qualities, characterized by pronounced sweetness and a mellower taste due to reduced bitterness and astringency. These findings confirm that intercropping Hainan Dayezhong tea with areca palms is a viable and beneficial agronomic practice, while elucidating the mechanisms that link cultivation systems to final tea quality. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":"8690-8700"},"PeriodicalIF":4.0,"publicationDate":"2026-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148391133","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Covalently crosslinked chitosan-astaxanthin nanoparticles: a stable, bioavailable oral delivery system with potentiated relief efficacy against chronic colitis.","authors":"Xinwei Gong, Huiru Li, Lu Yang, Chuqiao Zhang, Hongxia Che, Yuchao Gu, Hongyan Li","doi":"10.1002/jsfa.70895","DOIUrl":"10.1002/jsfa.70895","url":null,"abstract":"<p><strong>Background: </strong>Astaxanthin (AST) has potent antioxidant and anti-inflammatory properties; however, it is unstable and easily oxidized.</p><p><strong>Results: </strong>In this study, chitosan (CS) was employed to stabilize AST through covalent crosslinking to synthesize chitosan-astaxanthin (CS-AST) complex, and then self-assembled into chitosan-astaxanthin nanoparticles (CS-ASTNPs). CS-ASTNPs showed a smooth, spherical morphology with a particle size of 102.6 ± 1.3 nm. The hydrodynamic particle size was 141.8 ± 1.7 nm with a zeta potential of 30.5 ± 1.4 mV. The encapsulation efficiency and loading capacity of AST within CS-ASTNPs were 83.6% and 46.1%, respectively. In a chronic colitis model induced by dextran sulfate sodium (DSS), CS-ASTNPs significantly improved the symptoms in mice body weight, colon length, and disease activity index (DAI) scores caused by DSS. The colon barrier was enhanced through increasing the level of the proteins ZO-1, occludin, and MUC2. Furthermore, the overproduction of pro-inflammatory cytokines tumor necrosis factor alpha (TNF-α) and interleukin 1 beta (IL-1β), and the proteins NLRP3, ASC, Caspase-1, GSDMD, and cleaved Caspase-1 were reduced, while the anti-inflammatory cytokine interleukin 10 (IL-10) increased. The oxidative response in colon tissues was suppressed via regulating the Nrf2/HO-1 pathway. Additionally, CS-ASTNPs increased the Bacteroidetes/Firmicutes ratio and elevated the richness of beneficial bacteria norank_f__Muribaculaceae, Lactobacillus, and Akkermansiaceae. Notably, CS-ASTNPs showed significantly greater improvement than CS + AST (P < 0.05).</p><p><strong>Conclusion: </strong>In sum, CS-ASTNPs has significant potential for development as a functional food or as a drug for treating colitis. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":"8912-8926"},"PeriodicalIF":4.0,"publicationDate":"2026-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148430663","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}