Journal of Food Science最新文献

{"title":"Preparation of Palladium Nanoflowers Supported on Carbon Catalyst and Its Effect on the Electrochemical Hydrogenation of Soybean Oil","authors":"Hui Jia,&nbsp;Xinghui Wu,&nbsp;Jingqi Cui,&nbsp;Yanjie Zhao,&nbsp;Mengxue Zhu,&nbsp;Xiaohang Guo,&nbsp;Huanyu Zheng,&nbsp;Dan Li","doi":"10.1111/1750-3841.70278","DOIUrl":"https://doi.org/10.1111/1750-3841.70278","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>The efficiency of oil hydrogenation processes is significantly influenced by the morphology of the catalyst. This study aims to enhance the catalytic efficiency and longevity of palladium nanoflower (PdNFs) catalysts by developing catalysts with a high specific surface area and abundant active sites. Using an electrochemical hydrogenation system, the effects of this catalyst on trans fatty acid (TFA) content and hydrogenation selectivity in the hydrogenated oil were investigated. A controlled-morphology palladium nanoflowers supported on carbon (PdNFs/C) catalyst was synthesized via a chemical reduction process and subsequently used to electrochemically hydrogenate soybean oil. Results indicated that heating duration substantially impacts the morphology of palladium catalysts. Specifically, insufficient or excessive heating times reduce the specific surface area and crystallization degree of palladium nanoparticles (PdNPs), thereby affecting catalytic performance. The electrochemically active surface area (ECSA) of PdNFs/C, prepared with a heating time of 35 min, reached 230.75 cm² mg⁻¹, whereas the ECSA of Pt/C under the same conditions was only 225.41 cm² mg⁻¹. In addition, the ECSA loss rate of PdNFs/C was only 50% of that observed in commercial Pt/C. After three hours of hydrogenation, the iodine value of soybean oil treated with PdNFs/C catalyst decreased to 86.58 g I₂/100 g, and the TFA content increased from 1.05% in the original soybean oil to 1.15%, which is an increase of only 0.1%, while maintaining higher linoleic acid selectivity. These findings suggest that PdNFs/C has strong potential as a highly efficient catalyst for soybean oil hydrogenation applications.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>This study explores the development of safe and health-conscious catalysts for producing low trans fatty acid (TFA) hydrogenated plant oils, aiming to preserve product taste while reducing the risk of coronary heart disease, hypertension, and other related health concerns, thereby enhancing food safety. The findings provide valuable insights into the preparation of low TFA hydrogenated soybean oil through electrochemical hydrogenation technology. This research offers theoretical support for developing new catalysts and advancing electrochemical hydrogenation processes in the oil hydrogenation industry.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144148308","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":"Simplex-Centroid Design to Evaluate the Effects of Adding Cricket Flour (Gryllus assimilis) and Soy Protein to Beef Burgers","authors":"Rodrigo Silveira de Albuquerque,&nbsp;Yago Alves de Aguiar Bernardo,&nbsp;Juliana Fidélis dos Santos,&nbsp;Davi dos Santos e Santos,&nbsp;Maria Lúcia Guerra Monteiro,&nbsp;Carlos Adam Conte-Junior","doi":"10.1111/1750-3841.70284","DOIUrl":"https://doi.org/10.1111/1750-3841.70284","url":null,"abstract":"<div>\u0000 \u0000 <p>In 2050, the demand for animal-based proteins will increase by 25%, highlighting the need for novel nutrient sources due to the environmental impacts of conventional livestock. Edible insects like <i>Gryllus assimilis</i> offer a sustainable and high-quality protein alternative. Thus, this research aimed to apply the simplex-centroid mixture design (SCMD) to evaluate the effect of adding cricket flour and soy protein to beef burgers and obtain surface responses regarding texture profile, instrumental color, pH, water activity (<i>a</i>_w), lipid oxidation, cooking losses, and proximate composition. The special cubic model provided by SCMD allowed us to observe the effects of interactions of the pseudo components and establish a mathematical model. Adding cricket flour and soy protein to burgers tended to change the texture profile and instrumental color to no red-bright coloration and reduced tenderness, however, C12S0 was the best formulation due to its lower influence on these parameters. The pH values were significantly higher (<i>p</i> &lt; 0.05) in the group with the maximum addition of cricket flour (6.03 ± 0.01) than those without this ingredient (5.49 ± 0.05). Also, our findings suggest a possible synergism between the pro-oxidant and antioxidant activities of the ingredients, determining the variations in the lipid oxidation levels between treatments. There were no significant differences (<i>p</i> &gt; 0.05) between the groups regarding water activity. Our findings suggest that further studies must evaluate innovative approaches, such as emerging technologies (e.g., high-intensity ultrasound) and functional ingredients (e.g., natural dyes, such as betalains and anthocyanins) to obtain burgers with the improvement of textural parameters and color characteristics, increasing consumer acceptance.</p>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144148339","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":"Nanotechnology for Mitigating Biological Cross-Contamination in Meat Processing","authors":"Camila Cristina Vieira Velloso,&nbsp;Juliana Arriel Torres,&nbsp;Caue Ribeiro","doi":"10.1111/1750-3841.70291","DOIUrl":"https://doi.org/10.1111/1750-3841.70291","url":null,"abstract":"<p>Foodborne contamination remains a significant challenge in the meat industry, with biological cross-contamination threatening public health and product quality. Conventional preservation methods, such as chemical sanitizers, often suffer from limitations like toxic residues, volatilization, and the rise of microbial resistance. In this context, nanotechnology emerges as a transformative approach, leveraging the unique properties of nanomaterials, such as silver, zinc oxide, titanium dioxide, copper, and silica nanoparticles, carbon quantum dots, and nanocellulose, to enhance antimicrobial potency, antioxidant activity, and shelf-life extension. This review critically examines nanoencapsulation systems as a key innovation, enabling the stabilization and controlled release of bioactive compounds like essential oils (e.g., carvacrol, thymol, eugenol) and flavonoids (e.g., naringenin). These systems not only prolong antimicrobial efficacy but also preserve sensory and nutritional attributes, aligning with consumer preferences for natural, safer, and minimally processed foods. Furthermore, the integration of nanomaterials into smart packaging and surface coatings demonstrates promise in real-time contamination monitoring and pathogen suppression. However, scaling these technologies necessitates rigorous toxicological evaluations to address potential nanoparticle migration and environmental impacts. By synthesizing recent advancements, this review underscores nanotechnology's potential to redefine meat preservation paradigms while advocating for standardized regulatory frameworks to ensure safe, sustainable implementation.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70291","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144148517","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":"Rinsing Pretreatment With Hydrogen Peroxide Prior to Vacuum Packaging Delays Quality Deterioration and Inhibits Microbial Spoilage of Fresh Chilled Pork During Cold Storage","authors":"Ziting Zhang,&nbsp;Xuejin Li,&nbsp;Weiwei Jiang,&nbsp;Xu Ding,&nbsp;Wenhan Li,&nbsp;Ze Miao,&nbsp;Mengjiao Yang,&nbsp;Rui Zhang,&nbsp;Yao Tang,&nbsp;Yuqian Jiang","doi":"10.1111/1750-3841.70290","DOIUrl":"https://doi.org/10.1111/1750-3841.70290","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>To maintain sensory qualities and ensure microbial safety, freshly slaughtered and chilled pork was pretreated with 5% hydrogen peroxide (H₂O₂) solution for 1 min before vacuum packaging (VP) using polyethylene bags. During storage of 14 days at 4°C, sensory attributes including color, appearance, overall sensory score, pH, and volatile compounds, were assessed. Results demonstrated that H₂O₂ pretreatment or VP alone could effectively maintain the color, appearance, and overall quality of fresh chilled pork. The combination of H₂O₂ pretreatment and VP package resulted in lower pH value of 6.31 ± 0.01 and a reduced total viable count (TVC) of 6.13 ± 0.06 log CFU g⁻¹ on Day 14 compared with the single treatment and the control. Furthermore, the H₂O₂ + VP treatment significantly preserved the surface color, thiobarbituric acid reactive substances (TBARS) level, and total volatile basic nitrogen (TVB-N). Specifically, the lightness <i>L*</i> value observed from the combined treatment was still at 91.08% of the starting value (Day 0) after 8 days of storage. After 14 days of storage, pork samples in the combined treatment group showed the least quality loss, with TBARS of 0.50 mg kg⁻¹ and TVB-N of 14.50 ± 0.20 mg 100g⁻¹, respectively. Overall, a combination of H₂O₂ + VP extended the shelf-life of chilled pork to 14 days, while that of the control was only 6 days. Therefore, integrating H₂O₂ pretreatment with vacuum packaging proved to be an efficient, practical, and promising method to preserve fresh chilled pork.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144148558","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 Gallic Acid on the Inhibition of 2-Amino-3,8-Dimethylimi-Dazo[4,5-f]Quinoxaline in Fried Tilapia","authors":"Qifeng Liu,&nbsp;Huawei Ma,&nbsp;Chuanyan Pan,&nbsp;Min Lv,&nbsp;Xu Luo,&nbsp;Shiya Ya,&nbsp;Guangzheng Jiang,&nbsp;Ermeng Yu,&nbsp;Wenhong Li","doi":"10.1111/1750-3841.70280","DOIUrl":"https://doi.org/10.1111/1750-3841.70280","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>Tilapia produces the potentially carcinogenic toxic substance 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) when fried at high temperatures. Therefore, this study investigated the effects of different concentrations of gallic acid (GA, 0.03%, 0.06%, and 0.09%) on the formation and inhibition pathways of MeIQx in tilapia fried for 4, 6, and 8 min. The results showed that GA inhibited MeIQx formation in fried tilapia across all frying durations (65.43–83.11%). Additionally, GA increased the content of glucose and creatine, precursors of MeIQx, while decreasing the content of threonine, glycine, and creatinine. GA promoted the generation of formaldehyde and acetaldehyde while reducing glyoxal and methylglyoxal content. Principal component analysis indicated that MeIQx was associated with creatine, creatinine, glyoxal, and methylglyoxal, exhibited positive correlation with creatinine, glyoxal, and methylglyoxal, and negative correlation with creatine. GA increased creatine content and reduced the levels of creatinine, glyoxal, and methylglyoxal. In conclusion, GA may inhibit MeIQx formation in fried tilapia by inhibiting the conversion of creatine to creatinine and scavenging glyoxal and methylglyoxal.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>Gallic acid, as a natural antioxidant, can reduce the formation of the harmful substance MeIQx in fried tilapia during a high-temperature process. These findings from this study provide theoretical support and valuable insights into the impact of GA on MeIQx generation in fried tilapia, offering a promising approach for controlling MeIQx in high-temperature processes.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144148342","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 the Viability of Spray-Dried Limosilactobacillus fermentum Using Quercetin-Integrated Encapsulation: Physicochemical, Metabolic, and Transcriptomic Insights","authors":"Liping Hu,&nbsp;Siyun Huang,&nbsp;Tao Xiong,&nbsp;Fei Peng","doi":"10.1111/1750-3841.70293","DOIUrl":"https://doi.org/10.1111/1750-3841.70293","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>The application of spray drying for the production of probiotic microcapsules offers many attractive advantages, yet now there are concerns regarding probiotic survivability. This study explores the impact of quercetin (Que) in a whey protein isolate (WPI) and trehalose (TR) encapsulation matrix to improve probiotic survival during spray drying. Results showed that probiotic survival increased by 4.95-fold (<i>p</i> &lt; 0.05) with Que supplementation than the probiotics capsulated using WPI and TR. Physicochemical characteristics analysis indicated that adding Que resulted in slight changes in the moisture and water activity of probiotic microcapsules and improved the gastrointestinal digestion resistance and storage stability. The particle size of the spray-dried microcapsules varied from 9.84 to 11.17 µm. Cell membrane analysis demonstrated that the probiotics encapsulated with the WPI–Que–TR complex exhibited higher integrity and fluidity than WPI–TR-coated probiotics. Moreover, introducing Que reduced the ratio of saturated to unsaturated fatty acids and increased the pyruvate kinase activity of probiotics, contributing to the maintenance of cell activity. Transcriptomic results suggested that Que upregulated genes associated with fatty acid synthesis and energy supply while downregulating certain genes involved in amino acid biosynthesis, enabling probiotics to exist better in harsh conditions. Therefore, those results indicated that the co-microencapsulation of probiotics and hydrophobic active substance—Que—was realized, and the mechanism by which Que affects probiotic activity during spray drying has been revealed, which provides a scientific foundation for co-encapsulating probiotics with hydrophobic actives.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>In a rapidly growing market, the demand for dry probiotics has surged, highlighting the need for mass production. Spray drying, with its low energy costs and sustainable process, is a promising method for microencapsulating bacteria in protective substrates, enhancing their resistance during storage, processing, and digestion. Que can improve the survival rate of probiotics during spray drying, offering a novel approach for incorporating flavonoids in the creation of probiotic microcapsules with activity and stability.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144148343","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":"Synergistic Effects of Zinc Fortification and Ultrasonic Treatment on Bioactive Compounds, Antioxidant Activity, and Metabolomic Profiles of Germinated Black Rice","authors":"Yiqing He,&nbsp;Haiwen Sun,&nbsp;Jiacheng Li,&nbsp;Tosin Michael Olajide,&nbsp;Bingyao Han,&nbsp;Minxin Yang,&nbsp;Xianyan Liao,&nbsp;Junyi Huang","doi":"10.1111/1750-3841.70294","DOIUrl":"https://doi.org/10.1111/1750-3841.70294","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>Fortified germination is regarded as a straightforward and potent approach to boost the nutritional value and bioactive compounds of cereal seeds, and it is also used for cereal micronutrient fortification. Zinc (Zn) and ultrasound treatments have been applied in the fortified germination of cereals. This paper primarily investigated the synergistic effects of Zn fortification at varying concentrations and ultrasonic treatment on germinated black rice and its associated metabolomic profile. The results indicated that Zn fortification coupled with ultrasonic treatment increased Zn content, total flavonoid content, total polyphenol content, and antioxidant properties of germinated black rice. Untargeted metabolomics analysis of germinated black rice without Zn fortification or ultrasound treatment (GBR), ultrasound-treated germinated black rice (UGBR), 150 mg/L Zn-treated germinated black rice (GBR-Zn150), and combined 150 mg/L Zn and ultrasound-treated germinated black rice (UGBR-Zn150) revealed 307 metabolites. The differential metabolites (DMs) analysis demonstrated that UGBR-Zn150 exhibited the most metabolic changes. A notable upregulation of DMs in the phenylpropanoids and polyketides (PPs) was observed. Among these metabolites, gossypetin, taxifoliol, datiscin, and irigenol exhibited a significant positive correlation with antioxidant ability (<i>p</i> &lt; 0.05). The Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis revealed four significantly enriched metabolic pathways, which contributed to increased phenolic compounds and gamma-aminobutyric acid (GABA), thereby enhancing its nutritional value and antioxidant properties. These results suggest that Zn fortification combined with ultrasonic treatment may serve as a promising approach for improving the nutritional fortified profile of germinated seeds.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>The synergistic treatment of germination with Zn fortification and ultrasound is an effective approach to enhance the Zn content, nutritional quality, and functional properties of black rice. This method promotes the potential application of germinated black rice in functional foods and provides a novel strategy for addressing Zn deficiency issues.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144148509","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":"Pesticide Residue Detection Using Grating Spectroscope and GWO–CNN–BiLSTM Method","authors":"Yanshen Zhao,&nbsp;Huayu Fu,&nbsp;Hongcai Zhou,&nbsp;Hongfei Zhu,&nbsp;Yifan Zhao,&nbsp;Cong Wang,&nbsp;Runzhe Zhang,&nbsp;Zhongzhi Han","doi":"10.1111/1750-3841.70282","DOIUrl":"https://doi.org/10.1111/1750-3841.70282","url":null,"abstract":"<div>\u0000 \u0000 <p>Pesticide residues represent a globally significant issue due to their high toxicity and broad dissemination. Thiamethoxam (TMX), commonly applied during the cultivation of vegetables like spinach, has its principal metabolite, clothianidin, which can accumulate in crops, posing significant long-term dietary risks. To accurately detect TMX residues in spinach, this study developed a portable detection device integrating a grating spectrometer (GS) with a smartphone and introduced image processing techniques alongside deep learning detection methods. This method employs a ResNet50 model enhanced by Squeeze-and-Excitation Networks (SE) attention mechanism to extract key features, which are subsequently input into a hybrid model combining a convolutional neural network (CNN) and a bidirectional long short-term memory (BiLSTM) network, optimized using the gray wolf optimization (GWO) algorithm. The results demonstrate that the method achieves a root mean square error (RMSE) of approximately 0.220, a mean absolute error (MAE) of about 0.060, a mean bias error (MBE) of about 0.002, and a coefficient of determination (<i>R</i>²) of approximately 0.960. The <i>R</i>² increased by 0.049 compared to pre-optimization values and by 0.060 relative to the top traditional machine learning models, thereby enhancing the precision of detection. This technology promises to be a vital tool in the field of pesticide residue detection, offering robust support for ensuring food safety and public health.</p>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144148555","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":"Incorporation of Aloe Vera Gel Into Kefir: Impact on Volatile Composition, Rheological, Techno-Functional, and Microbiological Properties","authors":"İsra Yiğitvar,&nbsp;Ali Adnan Hayaloğlu","doi":"10.1111/1750-3841.70292","DOIUrl":"https://doi.org/10.1111/1750-3841.70292","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>This study aimed to produce a unique kefir enriched with Aloe vera gel (<i>Aloe barbadensis</i> Miller). Kefir samples contain 5%–15% of Aloe vera gel, except for the control sample. Physical, chemical, rheological, microbiological, and sensory properties were determined over a storage period of 21 days. The values for total solids, protein, ash, titratable acidity, pH, and syneresis were between 8.58% and 10.71%, 2.81% and 3.87%, 0.51% and 0.65%, 0.63% and 0.76%, 4.25 and 4.35, and 57.15% and 67.29%, respectively. Rheological and viscosity tests showed that the samples exhibited pseudoplastic behavior, which is typical for non-Newtonian fluids. The addition of Aloe vera gel led to a decrease in viscosity and flow properties. The values included variations in total phenolic content (101.31–333.61 mg gallic acid equivalent/L [GAE/L]), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (83.85–99.47 mg Trolox equivalent/L [TE/L]), and 2,2-diphenyl-1-picryhyldrazyl (DPPH) (473.51–615.54 mg TE/L) for the samples containing Aloe vera gel. The addition of Aloe vera gel increased the antioxidant activity (ABTS); however, the total phenolic content decreased. A total of 44 volatile compounds were identified, and the addition of Aloe vera gel resulted in higher levels of 1-hexanol, benzyl alcohol, and 2-methylpentanoic acid. The microbiological analysis results were within the prescribed limits for total aerobic mesophilic bacteria, yeasts and molds, lactobacilli, lactococci, and total coliforms. After the completion of the sensory analysis, the samples showed respectable results. Compared with single prebiotics and probiotics, a synbiotic fermented beverage made with Aloe vera gel as a substrate for lactic acid fermentation could have greater health benefits. It is therefore proposed to industrially produce this unique fermented milk product.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>Aloe vera (<i>Aloe barbadensis</i> Miller) gel-added kefir is produced in this study as a novel fermented beverage. The physical, chemical, rheological, microbiological, and sensory properties of the samples were determined during storage. The industrial production of this synbiotic fermented milk product is recommended due to its potential impact on health as a stronger probiotic.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70292","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144148556","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":"Enhancing the Viability of Spray-Dried Limosilactobacillus fermentum Using Quercetin-Integrated Encapsulation: Physicochemical, Metabolic, and Transcriptomic Insights","authors":"Liping Hu,&nbsp;Siyun Huang,&nbsp;Tao Xiong,&nbsp;Fei Peng","doi":"10.1111/1750-3841.70293","DOIUrl":"https://doi.org/10.1111/1750-3841.70293","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>The application of spray drying for the production of probiotic microcapsules offers many attractive advantages, yet now there are concerns regarding probiotic survivability. This study explores the impact of quercetin (Que) in a whey protein isolate (WPI) and trehalose (TR) encapsulation matrix to improve probiotic survival during spray drying. Results showed that probiotic survival increased by 4.95-fold (<i>p</i> &lt; 0.05) with Que supplementation than the probiotics capsulated using WPI and TR. Physicochemical characteristics analysis indicated that adding Que resulted in slight changes in the moisture and water activity of probiotic microcapsules and improved the gastrointestinal digestion resistance and storage stability. The particle size of the spray-dried microcapsules varied from 9.84 to 11.17 µm. Cell membrane analysis demonstrated that the probiotics encapsulated with the WPI–Que–TR complex exhibited higher integrity and fluidity than WPI–TR-coated probiotics. Moreover, introducing Que reduced the ratio of saturated to unsaturated fatty acids and increased the pyruvate kinase activity of probiotics, contributing to the maintenance of cell activity. Transcriptomic results suggested that Que upregulated genes associated with fatty acid synthesis and energy supply while downregulating certain genes involved in amino acid biosynthesis, enabling probiotics to exist better in harsh conditions. Therefore, those results indicated that the co-microencapsulation of probiotics and hydrophobic active substance—Que—was realized, and the mechanism by which Que affects probiotic activity during spray drying has been revealed, which provides a scientific foundation for co-encapsulating probiotics with hydrophobic actives.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>In a rapidly growing market, the demand for dry probiotics has surged, highlighting the need for mass production. Spray drying, with its low energy costs and sustainable process, is a promising method for microencapsulating bacteria in protective substrates, enhancing their resistance during storage, processing, and digestion. Que can improve the survival rate of probiotics during spray drying, offering a novel approach for incorporating flavonoids in the creation of probiotic microcapsules with activity and stability.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144148557","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}