Journal of the Science of Food and Agriculture最新文献_第9页

Bovine collagen peptides and peptide-calcium complexes inhibit RANKL-induced osteoclast differentiation in RAW 264.7 macrophages. 牛胶原肽和肽钙复合物抑制rankl诱导的RAW 264.7巨噬细胞的破骨细胞分化。

IF 3.3 2区农林科学

Journal of the Science of Food and Agriculture Pub Date : 2025-05-01 DOI: 10.1002/jsfa.14308

Yuanyi Liu, Yue Zhu, Yixin Zhao, Jin Wang, Yiying Yu, Jin Zhu, Guofeng Jin

{"title":"Bovine collagen peptides and peptide-calcium complexes inhibit RANKL-induced osteoclast differentiation in RAW 264.7 macrophages.","authors":"Yuanyi Liu, Yue Zhu, Yixin Zhao, Jin Wang, Yiying Yu, Jin Zhu, Guofeng Jin","doi":"10.1002/jsfa.14308","DOIUrl":"https://doi.org/10.1002/jsfa.14308","url":null,"abstract":"Background: This study aims to prepare collagen peptides from bovine bone meal using a combination of heat pretreatment and enzymatic digestion, and to chelate them with calcium chloride to form peptide-calcium chelates. The effects of both on the proliferation and differentiation of osteoclasts were investigated using cellular experiments (RAW 264.7 cells).Results: Both bovine collagen peptides and their calcium chelates (BPs, HBPs, BPs-Ca, and HBPs-Ca) can significantly inhibit the RANKL-induced differentiation of RAW 264.7 cells into osteoclasts. The preheating treatment before enzymatic hydrolysis of bone materials has an improving effect on the inhibition of RAW 264.7 differentiation into osteoblasts by collagen peptides and their peptide calcium chelates. HBP and HBPs-Ca could significantly activate the NF-κB signaling pathway, among which HBPs-Ca was the most effective, which could significantly downregulate the mRNA expression of genes related to osteoclast differentiation, such as AP-1, c-Fos, TRAP, and NFATc1. Additionally, the expression of NF-κB p65, c-Fos, IKK and IκBα were also significantly inhibited after treatment with HBPs-Ca, with IKK being the most significantly downregulated, with an 8.2-fold reduction compared to the control group.Conclusion: HBPs and HBPs-Ca demonstrated stronger activity in inhibiting osteoclast formation compared to BPs and BPs-Ca. This enhanced activity is likely due to structural changes in the peptides caused by heat treatment, which increase their antioxidant properties and antagonistic effects on RANKL. These findings indicate that bovine collagen peptides and their calcium chelates can inhibit the formation of osteoclasts by activating the NF-κB pathway, thereby influencing bone metabolism and providing a theoretical basis for the treatment of osteoporosis. © 2025 Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143979004","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}

引用次数: 0

Pre-storage treatments of shredded white radish with Lactiplantibacillus plantarum 299v and inulin: untargeted metabolomics, enzymatic browning, antioxidant capacity, nutritional value and microbiological quality. 植物乳杆菌299v和菊粉对白萝卜丝的贮藏前处理：非靶向代谢组学、酶促褐变、抗氧化能力、营养价值和微生物品质

IF 3.3 2区农林科学

Journal of the Science of Food and Agriculture Pub Date : 2025-05-01 DOI: 10.1002/jsfa.14329

Małgorzata Sierocka, Jan Bedrníček, František Lorenc, Eva Petrášková, Magdalena Sozoniuk, Monika Kordowska-Wiater, Jakub Murat, Michał Świeca

{"title":"Pre-storage treatments of shredded white radish with Lactiplantibacillus plantarum 299v and inulin: untargeted metabolomics, enzymatic browning, antioxidant capacity, nutritional value and microbiological quality.","authors":"Małgorzata Sierocka, Jan Bedrníček, František Lorenc, Eva Petrášková, Magdalena Sozoniuk, Monika Kordowska-Wiater, Jakub Murat, Michał Świeca","doi":"10.1002/jsfa.14329","DOIUrl":"https://doi.org/10.1002/jsfa.14329","url":null,"abstract":"Background: The specific structure of low-processed foods places unique demands on technological processes. The study examines an alternative protocol to preserve the quality of shredded radish during cold storage - applying pre-storage treatments with the probiotic Lactiplantibacillus plantarum (SP) alone or in combination with the prebiotic inulin (SPI).Results: Shredded radish samples were soaked in the functional solutions and, after cold storage, were further tested in terms of colour changes, microbiological quality, nutritional value and antioxidant properties. The treatments not only improve microbiological safety and enhance colour stability but also maintain nutritional value without any adverse effects. The SPI-treated samples showed a 56% reduction in coliforms compared to the control and were rich in probiotics (6.74 log10CFU g-1). Both treatments reduced browning, which was especially visible in the SPI samples (40%). Compared to fresh samples, the application of SPI significantly increased the levels of glucoraphenin (2.19-fold), glucobrassicin (2.48-fold), gluconapoleiferin 1 and 2 isomers (2.97- and 2.17-fold) and oxodihydroxyoctadecenoic acid (29-fold). These changes were reflected in the improved antioxidant properties, including reducing, antiradical and lipid-protecting capacities. Treatments slightly decreased starch and protein content but without any negative impact on digestibility.Conclusion: The results confirm that the pre-storage treatments described may be an alternative to traditional preservation methods and are practical tools for extending the shelf life and overall quality of shredded radish. © 2025 Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144017387","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}

引用次数: 0

Identification of volatile flavor substances in four key muscle portions of five Tibetan sheep breeds. 5个藏羊品种4个主要肌肉部位挥发性风味物质的鉴定。

IF 3.3 2区农林科学

Journal of the Science of Food and Agriculture Pub Date : 2025-05-01 DOI: 10.1002/jsfa.14319

Yuqian Xu, Qingfeng Yang, Xiaochun Zheng, Huiguo Yang, Martine Schroyen, Dequan Zhang, Chengli Hou

{"title":"Identification of volatile flavor substances in four key muscle portions of five Tibetan sheep breeds.","authors":"Yuqian Xu, Qingfeng Yang, Xiaochun Zheng, Huiguo Yang, Martine Schroyen, Dequan Zhang, Chengli Hou","doi":"10.1002/jsfa.14319","DOIUrl":"https://doi.org/10.1002/jsfa.14319","url":null,"abstract":"Backgroud: To clarify the variations in flavor characteristics among various Tibetan sheep breeds (Gangba, Huoerba, Sewa, Duoma and Awang) across different mutton portions (M. longissimus thoracis et lumborum, topside, thick flank and shoulder fillet), HS-SPME-GC-MS and HS-GC-IMS were performed with multivariate statistical analysis to characterize the volatile organic compounds (VOCs) in Tibetan sheep mutton.Results: The results identified 89 and 75 VOCs using HS-SPME-GC-MS and HS-GC-IMS, respectively, with aldehydes, ketones and alcohols as the primary compound classes. The main flavor characteristic substances were 1-octen-3-ol, 3-hydroxy-2-butanone, 2,3-pentanedione, acetone, octanal, 2-pentylfuran, nonanal, hexanal, 1-hexanol, 2-butanone, 1-pentanol, heptanal, 2-pentanone, 1-penten-3-ol and benzaldehyde, contributing notes of fruity, floral, grassy, caramel, baking and creamy aromas. The contributing compounds of odor activity value > 1 were successfully determined, enabling the characterization of Tibetan sheep mutton flavor profiles. Fingerprints were applied to distinguish common and unique VOCs across different mutton portions from the studied breeds. Samples were effectively categorized by principal component analysis and partial least squares discriminant analysis (PLS-DA) according to their aroma characteristics, and a stable model (variable importance in projection (VIP)) was established through PLS-DA, highlighting hexanal, 1-hexanol, 2-butanone, 1-pentanol, heptanal, 1-octen-3-ol, 3-hydroxy-2-butanone, 2-pentanone, octanal, ethanol, acetone, 1-penten-3-ol, 2,3-pentanedione and acetic acid with VIP > 1.Conclusion: The findings reveal the VOC profiles of various mutton portions of Tibetan sheep breeds, offering insights for product development and enhancing the understanding of flavor in Tibetan sheep meat products. © 2025 Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144020511","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}

引用次数: 0

Directional control of the formation rate, and structural and mechanical properties of yuba films via disulfide bond- or ionic interaction-mediated soy protein aggregation. 通过二硫键或离子相互作用介导的大豆蛋白聚集对豆巴膜形成速率、结构和力学性能的定向控制。

IF 3.3 2区农林科学

Journal of the Science of Food and Agriculture Pub Date : 2025-04-30 DOI: 10.1002/jsfa.14300

Wen-Qiang Cai, Xiao-Han Zheng, Bo-Wen Zou, Xiao-Kang Na, Chao Ren, Xian-Bing Xu, Ming Du, Bei-Wei Zhu, Chao Wu

{"title":"Directional control of the formation rate, and structural and mechanical properties of yuba films via disulfide bond- or ionic interaction-mediated soy protein aggregation.","authors":"Wen-Qiang Cai, Xiao-Han Zheng, Bo-Wen Zou, Xiao-Kang Na, Chao Ren, Xian-Bing Xu, Ming Du, Bei-Wei Zhu, Chao Wu","doi":"10.1002/jsfa.14300","DOIUrl":"https://doi.org/10.1002/jsfa.14300","url":null,"abstract":"Background: Yuba is a worldwide popular soybean product, but its development is currently challenged by the time-consuming fabrication process.Results: In this study, we proposed a simple yet effective strategy to enhance the formation rate and tensile strength of yuba films by introducing calcium ions and sodium metabisulfite (SM). Results show that calcium ion increased the density and continuity of the yuba films, while SM led to the formation of larger protein particles. Moreover, dynamic light scattering indicated that the size of the largest protein particles increased from 112.8 to 408.6 nm as the concentration of SM rose from 0 to 20 mmol L-1. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis results revealed a strong correlation between the formation of large protein particles and the release of basic polypeptides from glycinin (11S) during SM treatment. Furthermore, the blue shift of the maximum emission wavelengths of fluorescence intensity suggested that the exposed hydrophobic residues of the basic polypeptides became trapped inside the protein particles upon heating.Conclusion: The results demonstrated that the structure and functional properties of protein particles significantly impacted the formation rate and tensile strength of yuba films. These findings offer valuable and fundamental insights for the advancement of industrial production of yuba films. © 2025 Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143989733","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}

引用次数: 0

Nutraceutical benefits of seaweeds and their phytocompounds: a functional approach to disease prevention and management. 海藻及其植物化合物的营养价值：疾病预防和管理的功能性方法。

IF 3.3 2区农林科学

Journal of the Science of Food and Agriculture Pub Date : 2025-04-30 DOI: 10.1002/jsfa.14287

Ivan Kahwa, Timothy Omara, Innocent Ayesiga, Kamal Shah, Gael Noel Neh Neba Ambe, Zehbanaz Javidbhai Panwala, Rachel Mbabazi, Shabnoor Iqbal, Christine Kyarimpa, Christine Betty Nagawa, Nagendra Singh Chauhan

{"title":"Nutraceutical benefits of seaweeds and their phytocompounds: a functional approach to disease prevention and management.","authors":"Ivan Kahwa, Timothy Omara, Innocent Ayesiga, Kamal Shah, Gael Noel Neh Neba Ambe, Zehbanaz Javidbhai Panwala, Rachel Mbabazi, Shabnoor Iqbal, Christine Kyarimpa, Christine Betty Nagawa, Nagendra Singh Chauhan","doi":"10.1002/jsfa.14287","DOIUrl":"https://doi.org/10.1002/jsfa.14287","url":null,"abstract":"Seaweeds (SWD), macroalgae or sea vegetables are a diverse group of over 9000 macroscopic and multicellular marine algae taxonomically classified (based on morphology and pigmentation) as green, brown and red algae. With microalgae, SWD represents one of the most researched oceanic resources turned to as treasure troves of bioactive compounds with ethnomedicinal, pharmaceutical, cosmeceutical and dietetic end-uses for millennia. This review compiles the nutraceutical uses of SWD and their bioactive compounds in nutrition and traditional management of diseases, offering future perspectives on using this group of organisms to improve human life. The review reveals that the nutraceutical application of SWD as nutrient-dense marine foods for treating diseases may be correlated with their inherent biosynthesis and possession of minerals, vitamins, dietary fibres and bioactive compounds. Compounds of algal origin have been validated and found to elicit antimicrobial, anti-inflammatory, free radical scavenging (antioxidant), antiproliferative and antidiabetic activities, among others. © 2025 Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144000141","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}

引用次数: 0

Metabolomics and network pharmacology reveal the anti-inflammatory core substances and mechanisms of a new cultivar of high-polyphenol lettuce. 代谢组学和网络药理学揭示了高多酚莴苣新品种抗炎核心物质及其作用机制。

IF 3.3 2区农林科学

Journal of the Science of Food and Agriculture Pub Date : 2025-04-29 DOI: 10.1002/jsfa.14270

Qianshan Lu, Wenxuan Tian, Yanzhe Cheng, Zitian Chen, Yu Cao, Haiying Zhao, Zhou Tong, Yaning Chang, Yingjun Zhou

{"title":"Metabolomics and network pharmacology reveal the anti-inflammatory core substances and mechanisms of a new cultivar of high-polyphenol lettuce.","authors":"Qianshan Lu, Wenxuan Tian, Yanzhe Cheng, Zitian Chen, Yu Cao, Haiying Zhao, Zhou Tong, Yaning Chang, Yingjun Zhou","doi":"10.1002/jsfa.14270","DOIUrl":"https://doi.org/10.1002/jsfa.14270","url":null,"abstract":"Background: Diet plays a significant role in mitigating inflammation, with lettuce and its polyphenols showing potential for improving inflammatory conditions. However, research on the material basis and mechanisms of action remains unclear.Results: This study investigated the primary components and anti-inflammatory effects of the new lettuce cultivar Binfen-1, which is rich in polyphenols and may offer enhanced health benefits. There were 65 metabolites with significant changes in Binfen-1 by metabolomics, comprising mainly polyphenols. Meanwhile, the high-polyphenol lettuce extract (HPLE) from Binfen-1 demonstrated superior antioxidant and anti-inflammatory effects in vitro. Moreover, HPLE showed a significant improvement in mice with dextran sodium sulfate-induced ulcerative colitis. By integrating network pharmacology with high-performance liquid chromatographic quantitative results, isoquercitrin and chlorogenic acid were identified as the core active substances in HPLE, and the PI3K-Akt, MAPK, and JAK-STAT pathways were the key anti-inflammatory pathways for HPLE, supported by mRNA validation and molecular docking predictions.Conclusion: The core anti-inflammatory substances in HPLE were isoquercitrin and chlorogenic acid, with the key anti-inflammatory pathways being the PI3K-Akt, MAPK, and JAK-STAT pathways. These findings substantially propel the understanding of the therapeutic potential of lettuce in the treatment of inflammatory diseases. © 2025 Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144024539","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}

引用次数: 0

Impacts of future climate change and management practices to yield, eco-efficiency and global warming potential for rice-wheat rotation system. 未来气候变化和管理措施对水稻-小麦轮作系统产量、生态效率和全球变暖潜力的影响

IF 3.3 2区农林科学

Journal of the Science of Food and Agriculture Pub Date : 2025-04-29 DOI: 10.1002/jsfa.14322

Huizi Bai, Dengpan Xiao, De Li Liu, Fulu Tao, Fengshan Liu, Jianzhao Tang

{"title":"Impacts of future climate change and management practices to yield, eco-efficiency and global warming potential for rice-wheat rotation system.","authors":"Huizi Bai, Dengpan Xiao, De Li Liu, Fulu Tao, Fengshan Liu, Jianzhao Tang","doi":"10.1002/jsfa.14322","DOIUrl":"https://doi.org/10.1002/jsfa.14322","url":null,"abstract":"Background: The rice-wheat rotation system (RWRS) is a predominant cropping pattern in mid-eastern China, playing a crucial role in ensuring food security. However, its intensive water and fertilizer inputs contribute significantly to greenhouse gas (GHG) emissions. With global climate warming, RWRS confronts the dual imperative of simultaneously enhancing productivity and eco-efficiency while significantly curtailing GHG emissions.Results: Future warming climate under most global climate models (GCMs) had adverse impacts on yield, water-use efficiency (WUE), nitrogen-use efficiency (NUE) and GHG intensity (GHGI) of RWRS in the central and southern regions of mid-eastern China. Compared to traditional management (TM) with high water and nitrogen inputs, optimized water and nitrogen management (OM) - utilizing intermittent irrigation and a nitrogen application rate of 390 kg ha-1 - can significantly enhance WUE and NUE while reducing GHGI, without compromising yield. Moreover, no tillage, as a conservation tillage (CT) practice could effectively mitigate the negative impacts of future climate change. The combination of OM and CT (OM + CT) can improve yield and eco-efficiency while reducing global warming potential. For RWRS with OM + CT, GHGI decreased by 45.6-60.9% under future climate scenarios compared to TM.Conclusions: By using knowledge-based optimum management strategies, environmental risks can be reduced without sacrificing the yield of RWRS yield. This study demonstrates a useful approach with crop modelling to ensure yield for agriculture system at a lower environment cost, which can be adjusted and applied in other farming systems and regions. © 2025 Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144010852","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}

引用次数: 0

Beneficial effect of nisin supplementation at different dosages on the growth performance, diarrhea rate, immunity, and fecal microbial community of weaned piglets. 饲粮添加不同剂量乳清菌素对断奶仔猪生长性能、腹泻率、免疫力和粪便微生物群落的有益影响。

IF 3.3 2区农林科学

Journal of the Science of Food and Agriculture Pub Date : 2025-04-29 DOI: 10.1002/jsfa.14281

Xiao Xiao, Zhenglie Dai, Yaowei Sun, Xin Shu, Ruiqiang Zhang, Yanping Wu, Yu Niu, Caimei Yang

{"title":"Beneficial effect of nisin supplementation at different dosages on the growth performance, diarrhea rate, immunity, and fecal microbial community of weaned piglets.","authors":"Xiao Xiao, Zhenglie Dai, Yaowei Sun, Xin Shu, Ruiqiang Zhang, Yanping Wu, Yu Niu, Caimei Yang","doi":"10.1002/jsfa.14281","DOIUrl":"https://doi.org/10.1002/jsfa.14281","url":null,"abstract":"Background: Nisin, an antimicrobial peptide produced by Lactococcus lactis ssp. lactis, is widely used as a natural preservative for many food products. However, its effects on the growth performance and intestinal health of weaned piglets are unknown. This study aimed to investigate the protective effect of nisin on the growth performance, immune functions, short-chain fatty acids (SCFA) levels, and fecal microbiota of weaned piglets.Results: Our findings revealed that the N2 group (200 mg kg-1 nisin) showed increased average daily grain, and N1 (100 mg kg-1 nisin) and N2 groups showed reduced feed-to-weight ratio (P < 0.05). There were linear and quadratic influences on diarrhea frequency and index as nisin level increased (P < 0.05). Nisin supplementation increased the serum immunoglobulin (Ig)A, IgG and IgM at day 14 and day 28 (P < 0.05), whereas it reduced the levels of interleukin (IL)-1β, IL-6, and tumor necrosis factor α (P < 0.05). Besides, nisin supplementation markedly increased fecal acetic acid, propionic acid, and butyric acid (P < 0.05), especially in the N2 group. More importantly, nisin supplementation markedly changed the microbial diversity and composition, as indicated by reduced abundance of Clostridium_sensu_stricto_1 (P < 0.05) and increased abundance of Rikenellaceae_RC9_gut_group (P < 0.05). Spearman correlation analysis demonstrated a close relationship between serum biomarkers and fecal microbiota (P < 0.05).Conclusion: Overall, dietary supplementation of nisin enhanced the growth performance and immune status of weaned piglets, which was linked with the change in microbiota and derived SCFAs. Supplementation with 200 mg kg-1 nisin showed the best effect on piglets. © 2025 Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144000332","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}

引用次数: 0

Thermal extraction and characterization of pectin from semi-solid by-products of the olive oil industry. 橄榄油工业半固体副产物中果胶的热萃取及表征。

IF 3.3 2区农林科学

Journal of the Science of Food and Agriculture Pub Date : 2025-04-29 DOI: 10.1002/jsfa.14316

Africa Fernandez-Prior, Luna Barrera-Chamorro, Elvira Marquez-Paradas, Carol López-de-Dicastillo, Maria C Millan-Linares, Alvaro Villanueva-Lazo, Sergio Montserrat-de la Paz

{"title":"Thermal extraction and characterization of pectin from semi-solid by-products of the olive oil industry.","authors":"Africa Fernandez-Prior, Luna Barrera-Chamorro, Elvira Marquez-Paradas, Carol López-de-Dicastillo, Maria C Millan-Linares, Alvaro Villanueva-Lazo, Sergio Montserrat-de la Paz","doi":"10.1002/jsfa.14316","DOIUrl":"https://doi.org/10.1002/jsfa.14316","url":null,"abstract":"Background: The valorization of agro-industrial by-products is crucial for promoting sustainability and circular economy. Olive mill semi-solid by-products (OMSbP), also known as alperujo, contain valuable bioactive compounds, including pectin, which can be extracted and used in food applications. However, the structural properties an antioxidant potential of these pectin require further characterization to assess their potential as functional ingredients.Results: In the present study, pectin was extracted from OMSbP using a citric acid-based thermal extraction process. The yield varied depending on the olive variety and ripeness degree, with higher extraction efficiency in more mature samples (48.2 g kg-1). Structural analysis by attenuated total reflectance/Fourier transform-infrared spectroscopy confirmed a high homogalacturonan content (~500 g kg-1) and a degree of methyl esterification of approximately 60%. The monosaccharide profile indicated enrichment in arabinose, rhamnose, galactose and mannose. Antioxidant activity, assessed through DPPH (i.e. 2,2-diphenyl-1-picrylhydrazyl) radical scavenging, showed a strong correlation with mannose content (r = -0.9967). Additionally, pectin-based films demonstrated thermal stability comparable to commercial pectin used in food packaging.Conclusion: This study highlights the potential of OMSbP-derived pectin as a biofunctional ingredient with antioxidant activity and thermal stability. The extraction method ensures a sustainable approach for utilizing olive industry by-products. Future research should explore its bioavailability and application in edible films and coatings. © 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.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144006313","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}

引用次数: 0

Effects of magnetic field-assisted thawing on the physicochemical properties of blueberries. 磁场辅助解冻对蓝莓理化性质的影响。

IF 3.3 2区农林科学

Journal of the Science of Food and Agriculture Pub Date : 2025-04-29 DOI: 10.1002/jsfa.14318

Rui Nian, Ya Wang, Xuefeng Xiong, Danshi Zhu, Xuehui Cao

{"title":"Effects of magnetic field-assisted thawing on the physicochemical properties of blueberries.","authors":"Rui Nian, Ya Wang, Xuefeng Xiong, Danshi Zhu, Xuehui Cao","doi":"10.1002/jsfa.14318","DOIUrl":"https://doi.org/10.1002/jsfa.14318","url":null,"abstract":"Background: Thawing is the central step in frozen berry processing, and it directly determines the final quality of the product. Conventional thawing is slow and has a negative impact on quality. Magnetic field application has lately been used in thawing. This study aimed to explore the impact of magnetic fields on the thawing time, water distribution, physicochemical properties, and microstructure of blueberries and to compare the results with those of air thawing (AT) and water immersion thawing (WT).Results: Magnetic field-assisted air thawing (MAT) and magnetic field-assisted water immersion thawing (MWT) reduced the thawing time by 15% and 34%, respectively, while reducing drip loss by 16% and 28%, respectively. Additionally, magnetic field-assisted thawing effectively preserved essential nutrients and prevented the increase in polyphenol oxidases and peroxidases. Confocal laser scanning microscopy revealed that MWT better preserved the cellular structure of blueberries.Conclusions: Magnetic field-assisted thawing can shorten thawing times, reduce ice crystal damage to cells, and better maintain the quality of blueberries. This study proposes a new blueberry thawing method with high application prospects. © 2025 Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143999753","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}

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