Journal of the Science of Food and Agriculture最新文献

{"title":"Effects of the trehalose and star anise extract on the water retention of pork meatballs and the functional structure of myofibrillar protein.","authors":"Nan Li, Muhan Zhang, Pengpeng Li, Chong Sun, Weimin Xu, Jiaolong Li, Daoying Wang","doi":"10.1002/jsfa.14241","DOIUrl":"https://doi.org/10.1002/jsfa.14241","url":null,"abstract":"<p><strong>Background: </strong>Pork meatballs undergo oxidation and water loss during processing. The present study examined how trehalose (TH) at 20 g kg^-1, star anise extract (SAE) at 0.9 g kg^-1, and their combined effects influence water retention, oxidative stability and the functionality of myofibrillar proteins (MP) in pork meatballs.</p><p><strong>Results: </strong>The addition of TH and SAE significantly reduced cooking loss and improved water retention (P < 0.05). This is evidenced by the reduced relaxation time and smoother texture of T₂. The stability against oxidation improved as a result of a decrease in thiobarbituric acid reactive substances and a rise in the concentration of thiol groups. Additionally, the blend diminished the intensity of MP fluorescence, encouraged the development of β-sheets and bolstered the properties of MP, such as its hydrophobic characteristics and gel strength.</p><p><strong>Conclusion: </strong>Incorporating TH and SAE delayed the oxidation of the meatball, facilitated the moderate unfolding of MP, reinforced the stable development of the protein network structure and ultimately enhanced the capacity for water retention. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143719957","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":"Antibacterial properties of Moringa oleifera, Cynara scolymus and Allium fistulosum leaf extracts: molecular docking insights into quercetin's mechanism of action.","authors":"Slimen Selmi, Wael Taamalli, Mariem Mhimdi, Manel Hraoui, Mourad Jridi, Hichem Sebai","doi":"10.1002/jsfa.14235","DOIUrl":"https://doi.org/10.1002/jsfa.14235","url":null,"abstract":"<p><strong>Background: </strong>This study investigates the antioxidant and antibacterial activities of leaf extracts from Moringa oleifera, Cynara scolymus and Allium fistulosum, and explores the role of quercetin, a bioactive compound found in these plants. Antioxidant efficacy was evaluated through DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) radical scavenging assays and reducing power tests, confirming the potent antioxidant potential of these extracts.</p><p><strong>Results: </strong>Antibacterial activity was assessed against various Gram-positive and Gram-negative bacteria using disc diffusion and broth microdilution methods. M. oleifera extract showed significant inhibition zones against Bacillus cereus and Escherichia coli, while extracts from C. scolymus and A. fistulosum demonstrated moderate antibacterial activity across all strains. To understand the molecular basis of these bioactivities, molecular docking studies were performed to evaluate the interactions of quercetin with bacterial proteins 1JIJ, 2XCT and 5BNR, involved in essential bacterial metabolic pathways, cell wall synthesis and DNA replication. The results revealed that quercetin effectively binds to these target proteins, potentially disrupting their function and contributing to the observed antibacterial effects. The findings suggest that the antibacterial activities of the leaf extracts may be partly due to quercetin and its capacity to interfere with key bacterial processes.</p><p><strong>Conclusion: </strong>This study provides a mechanistic understanding of the bioactivities of these leaf extracts, highlighting their potential as natural sources of antioxidant and antibacterial agents. Further research is recommended to isolate and quantify quercetin and other active compounds to fully elucidate their roles in these bioactivities. © 2025 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":""},"PeriodicalIF":3.3,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143719976","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":"Magnetic beads-based ligand fishing for rapid screening of dietary α-glucosidase inhibitory ligands from the rhizome of Alpinia officinarum Hance combined with molecular docking.","authors":"Bing-Rui Liu, Wen-Xiang Hu, Hai-Jie Li, Jian-Kun Yan, Xi-Tong Zhang, Chu Chu, Yan-Shu Zhang","doi":"10.1002/jsfa.14223","DOIUrl":"https://doi.org/10.1002/jsfa.14223","url":null,"abstract":"<p><strong>Background: </strong>The rhizome of Alpinia officinarum Hance, considered as a medicinal and edible plant, is gathering increasing attention as a natural source for exploring dietary α-glucosidase inhibitors. Magnetic beads-based ligand fishing has shown great promise for accelerating identification of bioactive constituents from complex plant extracts. However, immobilization efficiency and stability when using different aldehyde-activated magnetic beads is still unclear. Moreover, non-specific binding hampers characterization of inhibitory ligands.</p><p><strong>Results: </strong>Immobilized enzymes on 3-carbon linker length (AG_NTC-3MB) and 21-carbon linker length (AG_NTC-21MB) supports were synthesized, respectively. The highest immobilization efficiency of 91.13 ± 0.40% was observed when the mass ratio of MBs-C21 to α-glucosidase was 10:1. The catalytic activity of AG_NTC-21MB was four- to eight-fold higher than that of AG_NTC-3MB. Additionally, after 56 days, the catalytic activity of AG_NTC-21MB retained 73.4-90.3% activity - more stable than AG_NTC-3MB (18.2-32.2%). In a proof-of-concept study, AG_NTC-21MB-based ligand fishing led to the identification of 12 ligands. Among them, two flavonoids - kaempferol (1), galangin (6) - and three diarylheptanoids - 7-(4-hydroxyphenyl)-1-phenyl-4-hepten-3-one (9), 7-(4-hydroxy-3-methoxyphenyl)-1-henylhept-4-en-3-one (11), and 1,7-diphenyl-4-hepten-3-one (15) - exhibited significant α-glucosidase inhibitory activity, with IC₅₀ values in the range of 23.6 ± 0.7 to 146.2 ± 3.8 μmol L^-1, and showing a mixed-type behavior with K_i values ranging from 42.6 ± 2.0 to 786.0 ± 13.9 μmol L^-1. Molecular docking showed compounds 6, 9, 11, and 15 bind with α-glucosidase by H-bonds, electrostatic and hydrophobic interactions.</p><p><strong>Conclusion: </strong>Aldehyde-activated magnetic beads with 21-carbon linker length and AG_NTC-21MB are superior to AG_NTC-3MB in terms of immobilized efficiency, enzymatic activity, and stability. AG_NTC-21MB-based ligand fishing combined with high-performance liquid chromatography-quadrupole time-of-flight-mass spectrometry and molecular docking constitute an effective and robust bioanalytical technology platform for analyzing antidiabetic composition in A. officinarum. Flavonoids and diarylheptanoids are responsible for the α-glucosidase inhibitory effect of the methanolic A. officinarum extract. The pharmacological and chemical profiles support further research with the aim of developing A. officinarum into functional food for prevention and management of type 2 diabetes and related complications. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143719961","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":"Facile generation of quadruple-phase disperse system using effervescent oleogel.","authors":"Chengyue Lei, Jiaqi Yu, Wenhui Hao, Shangju Yang, Ying Xu, Xun Sun, Xu Li","doi":"10.1002/jsfa.14238","DOIUrl":"https://doi.org/10.1002/jsfa.14238","url":null,"abstract":"<p><strong>Background: </strong>The quadruple-phase disperse system (QPDS) comprises gas, solid particles, water and non-aqueous (oil) phases. QPDS has been widely applied in various fields and aligns with current trends towards healthier dietary choices. However, the limited stability and inconvenient preparation of QPDS restrict its applications. In response to the challenges, this study focuses on creating QPDS by effervescent oleogel.</p><p><strong>Results: </strong>Initially, in order to enable the incorporation of the oil phase into the effervescent system and stable the system, a novel effervescent system, namely effervescent oleogel, was innovatively developed. The optimal effervescent oleogel formed a QPDS upon water exposure, characterized by its microstructure, droplet size/distribution, foaming properties and stability. This confirms that the QPDS is an emulsion foam containing solid particles with the Pickering effect playing a crucial role in stabilization. And higher effervescent agent content leads to larger bubbles, smaller oil droplets, higher foaming ability, yet reduced QPDS stability. Effervescent oleogels remained stable for 64 days with QPDS showing comparable mechanical properties to those prepared by fresh effervescent oleogels. The QPDS enhanced viscosity and adhesion properties making it more suitable for Chinese hotpot dips.</p><p><strong>Conclusion: </strong>This study innovatively employs the effervescence method to prepare QPDS. The primary advantage of this method lies in its ability to replace the traditional mechanical foaming process for the preparation of QPDS, thereby simplifying the fabrication of foam systems. This approach offers insights into food foam preparation and stability. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143710438","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":"Effect of preharvest boron spraying on the firmness and microstructure of winter-harvested frozen broccoli among maturity types.","authors":"Chotika Viriyarattanasak, Yuji Takemura, Tomoko Hashimoto, Kanako Hase, Yasumasa Ando, Namiko Nishida, Megumu Takahashi, Manato Ohishi, Masahiko Harata, Yuki Takayama, Masafumi Hidaka","doi":"10.1002/jsfa.14249","DOIUrl":"https://doi.org/10.1002/jsfa.14249","url":null,"abstract":"<p><strong>Background: </strong>Softening of winter-harvested frozen broccoli is a challenge. Application of boron (B) can improve fruit texture, but its effects on processed vegetables remain unexplored. This study is the first to investigate the impact of preharvest B spraying [0 (unsprayed), 195, 390, and 585 mg B L^-1] on the firmness and microstructure of frozen broccoli, utilizing different cultivars harvested during the winter season.</p><p><strong>Result: </strong>In the unsprayed group, 'Pixel' florets exhibited the highest firmness, followed by 'Ohayo', 'Konnichiwa', and 'Kombanwa', depending on the extent of low-temperature exposure before harvest. Application of B did not enhance the firmness of 'Pixel' or 'Ohayo' florets after freeze-thawing, despite reducing water-soluble pectin levels. Conversely, spraying with 585 mg B L^-1 improved the firmness of freeze-thawed 'Konnichiwa' and 'Kombanwa' florets exposed to temperatures < 0 °C before harvesting by improving cell wall integrity via increased sodium carbonate (Na₂CO₃)-soluble or chelator-soluble pectin. Synchrotron X-ray computed tomography analyses suggested the frozen state has a more ordered cell structure, whereas scanning electron microscopy revealed less cellular structure damage in the thawed state for 'Konnichiwa' florets sprayed with 585 mg B L^-1 compared with unsprayed florets. Nevertheless, freeze-thawed 'Konnichiwa' and 'Kombanwa' florets sprayed with 585 mg B L^-1 were considerably less firm than unsprayed 'Pixel' or 'Ohayo' florets.</p><p><strong>Conclusion: </strong>Preharvest B spraying enhances the firmness of freeze-thawed broccoli grown at low temperatures by increasing cell wall rigidity and minimizing cell structure damage. Nonetheless, B application cannot fully overcome the consequences of exposure to low temperatures before harvest. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143710435","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":"Manganese-regulated accumulation of carotenoids and abscisic acid in sweet potato through multi-omics analysis.","authors":"Chen Dong, Yangcang Gong, Linjie Song, Zongyou He, Yu Zhang, Lipeng Zhang, Wei Wang, Xiaoshen Zhang, Yaping Wang, Zongyan Chu, Penglong Zhang, Yanguo Feng, Caisheng Xiao, Jinggong Guo","doi":"10.1002/jsfa.14237","DOIUrl":"https://doi.org/10.1002/jsfa.14237","url":null,"abstract":"<p><strong>Background: </strong>Sweet potato (Ipomoea batatas (L.) Lam.) with high yield and diverse nutrients, is the third most important food crop in the world. Manganese (Mn) is an essential cofactor that plays a critical role in the development and maturation of the crop. However, the molecular mechanism underlying the sweet potato response to Mn remains unclear.</p><p><strong>Results: </strong>In this study, Mn treatment increased the depth of yellow color in sweet potato, augmented sugar and carotenoid accumulation in storage roots, accompanied with a decline in plant hormones. Especially, Mn-treated storage roots displayed more than a 200% increase in β-carotene content compared to the control, while the abscisic acid (ABA) content was reduced by at least 50%. An integrated metabolomic and transcriptomic analysis suggested that Mn application regulated transcriptional and metabolic profiles of carotenoid biosynthesis, soluble sugar, carbon fixation in photosynthetic organisms and biosynthesis of amino acids. Further study revealed that Mn treatment stimulated β-carotene accumulation in storage roots by up-regulation of the transcripts of GGPPS, ZIDS, LCYB and OR, along with down-regulation of CCD1 and CCD4. Moreover, Mn application reduced ABA content through preventing the expression of NCED1.</p><p><strong>Conclusion: </strong>Our results indicated that Mn, emerging as an agrochemical candidate, will meet agricultural challenges by not only enriching the flesh coloration but also augmenting the nutritional value of sweet potatoes. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143700910","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":"Effects of freezing processes on the structure and flavor of frozen tofu.","authors":"Haixia Yan, Yanxu Zhang, Yunfeng Jiang, Ling Liu, Yixiao Shen, Jiarong Cao","doi":"10.1002/jsfa.14245","DOIUrl":"https://doi.org/10.1002/jsfa.14245","url":null,"abstract":"<p><strong>Background: </strong>Frozen tofu with a porous and elastic structure and a unique taste is formed by steaming, soaking and freezing fresh tofu. At present, no unified standard exists for the manufacture of frozen tofu. Hence, this study aimed to investigate the effects of conventional freezing processes (fresh tofu was frozen at -10 °C or -20 °C for 8 days and then ripened at -4 °C for 2 days after steaming and soaking) on tofu by examining the changes in the structure and volatile substances of frozen tofu.</p><p><strong>Results: </strong>During the 10-day storage, the color change was more significant in the water-soaked groups than in the salt-soaked groups, especially after steaming treatment. During frozen storage for 4-8 days, the pH decreased 10.9% in the water-soaked groups and 3.8% in the salt-soaked groups. The protein denaturation was more obvious in the salt-soaked groups especially in synergistic steaming, resulting in a 48.2% and 32.0% increase in carbonyl content. In addition, ten volatiles were considered as flavor markers in frozen tofu, of which ethyl formate was a key special substance produced after tofu freezing.</p><p><strong>Conclusion: </strong>Steaming was very important for the oxidation of tofu protein, it reconstructed the protein structure and redistributed water molecules and salt ions, which made the reformed peptide chain more stable. Furthermore, water soaking was more conducive to lipid oxidation and increased the content of the main flavoring substances compared with salt soaking. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143700902","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":"Enhancing nutrient uptake efficiency in Zea mays: the role of plant growth-promoting bacteria in modifying root characteristics and mobilizing soil nutrients.","authors":"Yingying Cheng, Xiaojun Shi, Mathiyazhagan Narayanan, Zhenlun Li, Yujia Li, Ying Ma","doi":"10.1002/jsfa.14233","DOIUrl":"https://doi.org/10.1002/jsfa.14233","url":null,"abstract":"<p><strong>Background: </strong>The use of plant growth-promoting bacteria (PGPB) is a promising approach to improving crop nutrient management. This study used multiple biological nutrient indicators to identify efficient PGPB strains and to investigate their impacts on soil nutrient dynamics, crop growth, and nutrient uptake during the critical growth stages of Zea mays.</p><p><strong>Results: </strong>Two high-performing PGPB strains were selected based on their phosphate solubilization and growth-promotion potential. Pot experiments revealed that these strains enhanced soil nutrient characteristics significantly, including soil organic matter, alkaline-hydrolyzable N, and available K, thereby improving nutrient availability. In Z. mays, these strains increased total root length, root diameter, and number of root tips markedly, expanding the root system's nutrient absorption capacity. Without phosphorus (P) fertilizer, nitrogen uptake efficiency (NUE) and potassium uptake efficiency (KUE) increased by up to 34% and 25.43%, respectively, compared to the control. With P fertilizer, the maximum increases were 65.37% and 33.33%. In the absence of P fertilizer, combined inoculation enhanced nutrient uptake efficiency more than single inoculation (T1, T2), with NUE increasing by 14.04% and 10.29%, and KUE by 9.61% and 7.35%, respectively.</p><p><strong>Conclusion: </strong>Both single and combined PGPB inoculations effectively enhanced Z. mays root architecture and activated essential soil nutrients, highlighting their potential in a sustainable approach to improve nutrient management and crop productivity. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143700907","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":"Pseudovitamin B₁₂ producing Loigolactobacillus coryniformis enhances soy milk fermentation by Lactobacillus delbrueckii subsp. bulgaricus.","authors":"Harutoshi Tsuda, Kunihisa Iwai, Natsuki Hayashizaki","doi":"10.1002/jsfa.14239","DOIUrl":"https://doi.org/10.1002/jsfa.14239","url":null,"abstract":"<p><strong>Background: </strong>Fermenting soy milk with lactic acid bacteria is challenging. Generally, carbohydrates are added to enhance the acid production in soy milk. However, the yoghurt starter Lactobacillus delbrueckii subsp. bulgaricus did not succeed in fermenting soy milk supplemented with carbohydrates. If this yoghurt starter could be used with soy milk, it is expected that it would produce a yoghurt-like flavour, making soy yoghurt more appealing. In this study, we aimed to ferment soy milk using Lb. delbrueckii subsp. bulgaricus and pseudovitamin B₁₂-producing lactic acid bacteria.</p><p><strong>Results: </strong>Loigolactobacillus coryniformis SAB01 was found to produce corrinoid in soy milk, with the highest production being observed at 20 °C. The produced corrinoid was identified as pseudovitamin B₁₂ using ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry. Another bacterial strain, Lb. delbrueckii subsp. bulgaricus NBRC 13953, was examined for its ability to produce lactic acid in soy milk. Compared with soy milk supplemented with glucose or cyanocobalamin alone, the highest lactic acid production was observed in soy milk supplemented with both glucose and cyanocobalamin. These findings indicate that the combined addition of glucose and cyanocobalamin enhances lactic acid production by strain NBRC 13953 in soy milk. We accordingly examined lactic acid production in soy milk inoculated with strains SAB01 and NBRC 13953, and found that a substantial quantity of lactic acid was produced when glucose was added to soy milk.</p><p><strong>Conclusions: </strong>Our findings in this study indicate that the growth of Lb. delbrueckii subsp. bulgaricus NBRC 13953 was promoted by the pseudovitamin B₁₂ produced by Loigolactobacillus coryniformis SAB01, thereby suggesting a novel symbiotic relationship between these two lactic acid bacteria in soy milk. © 2025 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":""},"PeriodicalIF":3.3,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143692670","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":"Assessing the impact of biosurfactants extracted from corn steep liquor at pilot scale on water suspensibility of metallic biocides.","authors":"Benita Pérez-Cid, Xanel Vecino, Alejandro López-Prieto, José Manuel Cruz, Ana Belén Moldes","doi":"10.1002/jsfa.14234","DOIUrl":"https://doi.org/10.1002/jsfa.14234","url":null,"abstract":"<p><strong>Background: </strong>Corn steep liquor (CSL) is a rich source of bioactive compounds, particularly biosurfactants. In this work, two biosurfactant extracts were produced successfully at a pilot scale using CSL. One was more hydrophobic and was obtained through liquid-liquid extraction with ethyl acetate (BS-ACT). The other was more hydrophilic, obtained through solid-liquid extraction with phosphate buffer saline (PBS) (BS-PBS).</p><p><strong>Results: </strong>The biosurfactant extracts (BS-ACT and BS-PBS) were included in biocide formulations to assess their impact on enhancing the suspensibility and solubility of different metallic active substances. The BS-PBS extract exhibited superior properties in suspending biocides in comparison with BS-ACT, despite BS-ACT demonstrating a higher solubility capacity. Moreover, in comparison with chemical surfactants, BS-ACT displayed significantly greater ability to solubilize biocides in water, whereas BS-PBS showed suspensibility results that were comparable with synthetic surfactants.</p><p><strong>Conclusion: </strong>Biosurfactant extracts derived from CSL act as coadjutants in metallic biocide formulations, enhancing their dissolution or suspension in water and providing a sustainable alternative to chemical surfactants. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143692569","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}