Journal of the Science of Food and Agriculture最新文献

{"title":"Understanding natural variation in milk lipids: why parity and lactation stage matter for nutritional value.","authors":"Rodrigo Muiño Otero, Elena Niceas Martínez Díez, Patricia Regal, Joaquín Hernández, Cristina Castillo, Jose Luis Benedito, Jose María Viana","doi":"10.1002/jsfa.71200","DOIUrl":"https://doi.org/10.1002/jsfa.71200","url":null,"abstract":"<p><strong>Background: </strong>Bovine milk is a major dietary source of lipids whose fatty acid (FA) profile shapes its nutritional and technological quality, yet its natural variation is commonly described using fixed days-in-milk windows that ignore individual peak-yield timing and parity-specific metabolism. We used routine milk-recording data and Fourier transform mid-infrared spectroscopy (FT-MIR) to characterize parity- and stage-dependent dynamics in milk composition, defining lactation stages relative to each cow's model-based peak yield.</p><p><strong>Results: </strong>A total of 10 209 test-day records from 677 Holstein cows (160 primiparous; 517 multiparous) from a commercial herd in Galicia (Spain) were analyzed for milk components, FA groups and individual FAs, β-hydroxybutyrate (BHB) and udder-health traits using linear mixed models. Multiparous cows had higher milk fat, BHB and somatic cell count and higher concentrations of most FA fractions, whereas primiparous cows had higher lactose, protein and urea (P < 0.05); peak-referenced stage effects were larger and more coherent in multiparous cows. Disaggregating multiparous cows by lactation number revealed consistent gradients with advancing parity (declining de novo synthesized FAs and rising BHB and somatic cell count) superimposed on, but not overturning, the primiparous-multiparous contrast.</p><p><strong>Conclusion: </strong>Parity structure and peak-referenced lactation staging are practical, FT-MIR-measurable determinants of raw-milk fat quality; accounting for them supports more precise milk characterization and stage- and parity-informed standardization of dairy products for human nutrition. © 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":""},"PeriodicalIF":4.0,"publicationDate":"2026-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149287525","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":"Exogenous 6-benzylaminopurine application delays leaf yellowing in pak choi (Brassica rapa subsp. chinensis) during storage by regulating endogenous N⁶-benzyladenine metabolism and chlorophyll catabolism.","authors":"Liuli Song, Wenhui Hu, Jingyi Tang, Rui Li, Mingqian Zhang, Mengru Cao, Ruxue Liu, Ting Ke, Shuihe Wang, Haibo Luo","doi":"10.1002/jsfa.71182","DOIUrl":"https://doi.org/10.1002/jsfa.71182","url":null,"abstract":"<p><strong>Background: </strong>Postharvest yellowing of pak choi is a critical issue affecting its commercial quality. This study investigated the mechanism by which 6-benzylaminopurine (6-BA), a synthetic form of the cytokinin benzyladenine (BA), regulates endogenous cytokinin (CK) metabolism and the signal transduction involved in the yellowing of pak choi during storage at 20 °C.</p><p><strong>Results: </strong>Treatment with 6-BA inhibited the expression of the key chlorophyll catabolic genes BcCLH1 and BcSGR1, retarded chlorophyll breakdown, and eventually mitigated leaf yellowing. The treatment also maintained a high level of BA (the predominant CK in pak choi), enhanced the activity of cytokinin oxidase/dehydrogenase (CKX) and increased the transcript abundance of the associated genes BcCKX3/6/7, and upregulated the expression of the N-glycosylation-related UDP glycosyltransferase (UGT) genes BcUGT75D1/76C2/89A2. These changes accelerated BA degradation and inactivation, contributing to the maintenance of BA homeostasis. This relationship was also associated with the maintenance of greater expression of genes involved in CK transport (BcPUP1/5/9/13 and BcENT3) and signal transduction (BcAHK2/4, BcAHP3, and type A and B Arabidopsis response regulators (ARRs) BcARR4/6/7/9/15 and BcARR11/12/14/18, respectively) in 6-BA-treated pak choi.</p><p><strong>Conclusion: </strong>These findings suggest that the protective effects of 6-BA treatment against chlorophyll degradation may be attributed to elevated BA levels, enhanced signal transduction capacity, accelerated BA degradation and inactivation, and feedback regulation between type A and B BcARRs. The findings identify a candidate regulatory pathway and key regulatory genes involved in the CK-mediated delay of pak choi leaf yellowing. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":4.0,"publicationDate":"2026-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149287547","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":"Influence of processing methods on the tocopherol homologues, stigmasterol and volatile chemical profiles of coconut oils.","authors":"Shunmugiah Veluchamy Ramesh, Raveena Natakkakath Kaliyathan, Erepadickal Purushothaman Ashamol, Kodoth Sharanya, Musuvadi Ramarathinam Manikantan, Murali Gopal","doi":"10.1002/jsfa.71193","DOIUrl":"https://doi.org/10.1002/jsfa.71193","url":null,"abstract":"<p><strong>Background: </strong>Processing can substantially influence the chemical composition and quality characteristics of coconut oils. The present study investigated the influence of different processing methods on tocopherol homologues, stigmasterol, and volatile/semi-volatile chemical profiles of coconut oils.</p><p><strong>Results: </strong>Virgin coconut oils produced by hot processing (VCO-Hot), natural fermentation (VCO-Fer), and expeller extraction from dehydrated coconut gratings (VCO-EDG), along with copra oil, were comparatively evaluated. δ-, β + γ-, and α-tocopherols and stigmasterol were quantified by high-performance liquid chromatography with photodiode array detection (HPLC-DAD), while volatile and semi-volatile constituents were characterized by direct gas chromatography-mass spectrometry (GC-MS). Significant differences (P < 0.05) were observed among the processing methods. VCO-Hot showed the highest concentrations of δ-tocopherol (0.53 ± 0.05 mg 100 mL^-1), α-tocopherol (0.13 ± 0.03 mg 100 mL^-1), and stigmasterol (33.25 ± 0.77 mg 100 mL^-1), whereas VCO-EDG showed the lowest concentrations, with β + γ-tocopherol not detected. Distinct processing-dependent chemical profiles were observed. Copra oil was characterized by oxidation-related ketones and hydrocarbon derivatives, VCO-EDG by lactone-rich compounds, VCO-Fer by fatty acid ester derivatives, and VCO-Hot by a diverse profile dominated by 3-undecanone, together with lactones and terpenes.</p><p><strong>Conclusion: </strong>Processing method significantly influenced the concentrations of measured lipid-soluble compounds and the volatile/semi-volatile chemical profiles of coconut oils. Among the oils evaluated, VCO-Hot exhibited the highest concentrations of the measured tocopherols and stigmasterol and a diverse volatile profile. These findings provide additional compositional insights into processing-related differences in coconut oils and may support the selection and optimization of processing methods. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":4.0,"publicationDate":"2026-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149269276","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":"Engineering access tunnel dynamics of Candida antarctica lipase B enhances esterification of multiple bulky substrates.","authors":"Wenjun Cheng, Wenya Chong, Binbin Nian, Xingjiang Li, Xing Sun","doi":"10.1002/jsfa.71204","DOIUrl":"https://doi.org/10.1002/jsfa.71204","url":null,"abstract":"<p><strong>Background: </strong>Lipase-catalyzed esterification in organic and solvent-rich systems offers a sustainable route for producing high-value esters, but conversion is often limited by accumulation of water generated during esterification and the steric demands of bulky substrates.</p><p><strong>Results: </strong>Here, molecular dynamics (MD)-guided access-tunnel engineering was combined with a copper-soap high-throughput colorimetric assay to improve Candida antarctica lipase B (CALB)-catalyzed esterification. The previously reported thermostable variant M1 (L147S/T244P/S250P/T256D/N292D) was used as template to obtain an improvement of both activity and thermostability. M4 (L147S/T244P/S250P/T256D/N292D/L140W/L144F/I285F/V286L) was the best-performing variant and showed more than 4.5-fold higher volume-normalized apparent activity than wild-type (WT) in bulky-substrate esterifications, including phytosteryl oleate, glucose laurate, sucrose laurate, and α-tocopheryl succinate synthesis. Because succinic-anhydride acylation does not generate stoichiometric water, α-tocopheryl succinate synthesis was used only as a bulky-substrate-access probe. Structural and MD analyses indicated that substitutions near Trp140/Phe144 increased lid-region flexibility and remodeled the tunnel microenvironment, consistent with a putative relay-style water-transport model involving active-site Ser105 and tunnel-entrance Trp140. Immobilized M4@AOMR further achieved 98.6% conversion in preparative sucrose stearate synthesis.</p><p><strong>Conclusion: </strong>These results show that coordinated regulation of tunnel dynamics, interactions with reaction-generated water, and immobilized-enzyme performance is a potential strategy for ester synthesis; however, the steric and water-transport contributions were not quantitatively separated. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":4.0,"publicationDate":"2026-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149269564","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":"Chemical functionality of food additives in sensory design, product stability and food safety: a critical review of mechanisms, evidence and clean-label innovation.","authors":"Mahima Samanth, Shobhitha Shetty, Mangalpady Shivaprasad Shetty, Javad Sharifi-Rad, Moses Peter Adoga, Christian Nelson, Daniela Calina, Alice Njolke Mafe","doi":"10.1002/jsfa.71176","DOIUrl":"https://doi.org/10.1002/jsfa.71176","url":null,"abstract":"<p><p>Food additives are essential to food processing, contributing to preservation, sensory quality, structural stability and product acceptability. Demand for natural and clean-label products, together with safety scrutiny, has increased the need to understand how additive chemistry determines technological and sensory performance. This review critically examines the chemical functionality of food additives in relation to food-matrix interactions, sensory perception, product stability, food safety and clean-label innovation. The evidence shows that food additives act through antimicrobial, antioxidant, chelating, rheological, emulsifying and sensory mechanisms that influence food stability and consumer-perceived quality. Organic acids inhibit microorganisms through acidification and metabolic disruption, whereas antioxidants and chelating agents reduce oxidative deterioration. Hydrocolloids modify rheology, water binding, gel formation and mouthfeel, whereas emulsifiers enhance interfacial and structural stability. Glutamates and nucleotide enhancers, including inosinate and guanylate, modulate umami perception through taste-receptor interactions, linking molecular functionality with sensory response. Colourants influence visual perception and consumer expectations, although their stability is influenced by food-matrix conditions. Across these applications, additive efficacy depends on the concentration, matrix composition, processing conditions and interactions among ingredients. Natural and clean-label additives offer promising alternatives to synthetic ingredients, but their technological performance may be constrained by compositional variability, stability, standardization, cost, sensory effects and regulatory requirements. Safety evaluation remains dependent on dose, exposure, susceptible populations and regulatory thresholds. Future research should prioritize matrix-specific additive design, standardization of natural and bio-derived ingredients, mechanistic sensory studies, sustainable production, predictive safety assessment, and AI-assisted formulation to develop additives that are technologically effective, safe, sustainable and acceptable to consumers. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":4.0,"publicationDate":"2026-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149269626","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":"The deep entrenchment of animal-source foods.","authors":"Jessica Fanzo","doi":"10.1002/jsfa.71202","DOIUrl":"https://doi.org/10.1002/jsfa.71202","url":null,"abstract":"<p><p>Animal-source foods remain deeply entrenched within nutrition, livelihoods, and environmental debates. Effective policy depends on moving beyond calls for universal expansion or contraction, and instead addressing the specific trade-offs between nutrition, environmental sustainability, and social justice and equity. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":4.0,"publicationDate":"2026-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149269514","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":"Impact of inulin molecular weight on physiochemical and techno-functional properties of Chlorella protein isolate and hydrolysed peptides' Maillard conjugates.","authors":"Rabaila Riaz, Mecit Halil Oztop, Muhammad Bilal Khan Niazi, Hussnain Ahmed Janjua","doi":"10.1002/jsfa.71177","DOIUrl":"https://doi.org/10.1002/jsfa.71177","url":null,"abstract":"<p><strong>Background: </strong>With the rise of alternative proteins, microalgae are on the verge of commercialization to meet global demand for protein-rich foods. The functionality of alternative protein becomes crucial for protein-fortified product development. Modification via Maillard-type glycation can be employed to improve functional properties. Maillard reaction is a scalable, fast and simple method for enhancing functionality.</p><p><strong>Results: </strong>The findings indicated that glycation had altered the surface morphology and increased particle size. With varying molecular weight of inulin higher solubility was observed, particularly for sample CHP 1:1L at pH 4.0, which demonstrated highest increase in solubility compared to the native protein, overall, solubility remained moderate. Moreover, high-molecular-weight inulin has positively affected emulsification stability for glycoconjugates of both Chlorella protein isolate and hydrolysates, H-CHP 1:1H demonstrated most stability at pH 5.0 with an emulsification stability index (ESI) of 2203 min (1.5 days). Notably, the antioxidant capacity of both CHP and H-CHP conjugates was high, with CHP 1:1M showing a Trolox equivalent of 0.33 mg mL^-1 mg^-1 (a 450% increase) and H-CHP 1:1L showing 0.61 mg mL^-1 mg^-1 (a 308% increase), respectively.</p><p><strong>Conclusion: </strong>The results obtained from this study expand understanding of glycoconjugates' structure and function behaviour, promising its utility as functional ingredients. The enhanced emulsification stability, water/oil holding and antioxidant ability of these conjugates promises its application in structured matrices, emulsion and fat containing formulations. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":4.0,"publicationDate":"2026-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149269569","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":"Exploring the associations between food insecurity, eco-anxiety, sustainable and healthy eating behaviors, and life satisfaction among nutrition and dietetics students in Türkiye.","authors":"Sedat Arslan, Feride Ayyildiz, Hatice Merve Bayram, Ayça Aydin, Gamze Yurtdaş Depboylu, Merve Seyda Karacil Ermumcu, Kübra Esin, Büşra Atabilen Pınar, Hüsna Kaya Kaçar, Ezgi Bellikci Koyu, Ahmet Murat Günal, Tuba Yalçin, Hatice Bölükbaşi, Gamze Akbulut","doi":"10.1002/jsfa.71152","DOIUrl":"https://doi.org/10.1002/jsfa.71152","url":null,"abstract":"<p><strong>Background: </strong>Food insecurity may intersect with sustainable eating, eco-anxiety, and subjective well-being, but evidence among dietitians is limited. This cross-sectional study examined these associations among 2027 nutrition and dietetics students recruited through multicenter departmental networks in Türkiye. Participants completed the Sustainable and Healthy Eating Behaviors Scale, Adult Food Security Survey Module, Ecological Anxiety Scale, and Contentment with Life Assessment Scale. Group comparisons, Spearman correlations, and sequential multivariable linear regression were used.</p><p><strong>Results: </strong>Overall, 1381 students (68.1%) were food secure and 646 (31.9%) were food insecure. Compared with food-secure students, food-insecure students had lower sustainable and healthy eating behavior scores [3.93 (3.11-4.53) vs. 4.09 (3.48-4.74); |r_rb| = 0.132], higher ecological anxiety [16.50 (13.00-22.00) vs. 13.00 (8.00-17.00); |r_rb| = 0.321], and lower life contentment [19.00 (16.00-22.00) vs. 22.00 (19.00-26.00); |r_rb| = 0.422] (all P < 0.001). In fully adjusted models, higher food insecurity scores were associated with lower sustainable and healthy eating scores (beta = -0.073, P = 0.002), higher ecological anxiety (beta = 0.279, P < 0.001), and lower life contentment (beta = -0.305, P < 0.001); adjusted R-squared values were 0.040, 0.093, and 0.128, respectively.</p><p><strong>Conclusion: </strong>Food insecurity was associated with less favorable sustainable and healthy eating behaviors, greater eco-anxiety, and lower life contentment among nutrition and dietetics students. Effect sizes ranged from small to moderate, and the cross-sectional design does not permit causal inference. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":4.0,"publicationDate":"2026-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149269590","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":"Simultaneous screening and quantitation of 101 alkaloids in food matrices by dSPE-UHPLC-HRMS.","authors":"Shurui Zhong, Yun Li, Boyang Zhao, Erlun Luo, Liang Zhang, Yegang Du, Yanjie Zheng, Jincai Li","doi":"10.1002/jsfa.71180","DOIUrl":"https://doi.org/10.1002/jsfa.71180","url":null,"abstract":"<p><strong>Background: </strong>Alkaloids, widely distributed in agricultural crops and food systems, exhibit dual roles: beneficial bioactivities (e.g. berberine) and potential toxicity (e.g. pyrrolizidine alkaloids). Current analytical approaches generally target limited compound categories, lacking comprehensive detection capabilities for structurally diverse alkaloids in agricultural commodities and processed foods. Thus, this study develops a dispersive solid-phase extraction (dSPE) coupled with ultrahigh-performance liquid chromatography-high-resolution mass spectrometry (UHPLC-HRMS) method for the simultaneous screening and quantitation of 101 alkaloids across 12 categories in complex food matrices.</p><p><strong>Results: </strong>A comprehensive alkaloid database was established, including compound names, precursor ions, product ions, and retention times. The method employed methanol extraction, dSPE purification with 100 mg of ethylenediamine-N-propylsilyl, 50 mg of octadecylsilyl, and 30 mg of anhydrous MgSO₄, and reconstitution in 50% methanol containing 0.1% formic acid after nitrogen evaporation. The approach showed good applicability to complex matrices, with screening detection limits of 2-10 μg kg^-1 and quantification limits of 4-20 μg kg^-1. Satisfactory recoveries (51.02-119.48%) and excellent precision (relative standard deviations <20%) were achieved at low, medium, and high spiked levels. Analysis of 121 market samples revealed alkaloid presence in >25% of specimens, including cytotoxic l-abrine and hepatotoxic lycopsamine. Novel evidence of food contamination and adulteration was revealed, including tea alkaloids in aged dried tangerine peel (Chenpi) and medicinal plant alkaloids in Sichuan pepper.</p><p><strong>Conclusion: </strong>The established dSPE-UHPLC-HRMS approach is reliable and practical. It can serve as a powerful tool for food regulatory monitoring, food adulteration detection, and public dietary risk assessment. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":4.0,"publicationDate":"2026-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149269545","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":"Porcine in vitro degradation characteristics of heat pretreated and multi-enzyme predigested maize whole stillage.","authors":"Kevin S Jerez-Bogota, Knud E Bach Knudsen, William Gibbons, Tofuko A Woyengo","doi":"10.1002/jsfa.71170","DOIUrl":"https://doi.org/10.1002/jsfa.71170","url":null,"abstract":"<p><strong>Background: </strong>This study investigated effects of predigesting untreated and heat-pretreated (at 70 psi and 160 °C for 20 min) maize whole stillage (WS) with multi-enzyme products on porcine in vitro digestibility and fermentation characteristics. Untreated WS and heat-pretreated WS were undigested or predigested (at 55 °C for 12 h) with three multi-enzyme products (MTE1, MTE2 and MTE3) in a 2 × 4 arrangement. The MTE1 supplied xylanase, cellulase, β-glucanase and protease; MTE2 supplied xylanase, α-galactosidase and cellulase; and MTE3 supplied xylanase, β-glucanase and mannanase.</p><p><strong>Results: </strong>The in vitro digestibility (IVD) of dry matter (IVD-DM) and IVD of non-starch polysaccharides (IVD-NSP) for untreated WS were 0.734 and 0.350, respectively. Fermentation gas production for untreated WS was 192 mL g^-1 DM. Heat-pretreatment increased (P < 0.05) IVD-DM, IVD-NSP and fermentation gas production for WS by 8.13%, 13.8% and 9.69%, respectively. Multi-enzyme predigestion improved (P < 0.05) IVD-DM, IVD-NSP and fermentation gas production for WS by 10.3%, 51.5% and 7.34%, respectively. The IVD-DM and fermentation gas production for untreated WS was unaffected by multi-enzyme type; however, these two response criteria for the heat-pretreated WS were greater (P < 0.05) for MTE2 than for MTE1 or MTE3.</p><p><strong>Conclusion: </strong>The digestibility and fermentation of WS were improved by heat-pretreatment and multi-enzyme predigestion. The combination of heat-pretreatment and MTE2 predigestion was the most effective in improving digestibility and fermentation of WS. © 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":""},"PeriodicalIF":4.0,"publicationDate":"2026-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149269466","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}