Journal of Food Science最新文献

{"title":"A New Zn(II) Metal-Organic Framework as an Efficient Fluorescent Probe for Chlortetracycline in Chicken Meat and Egg Samples","authors":"Kaimin Wang,&nbsp;Na Deng,&nbsp;Shiyi Li,&nbsp;Na He,&nbsp;Lifeng Li,&nbsp;Yanqing Ye,&nbsp;Yulu Ma","doi":"10.1111/1750-3841.70343","DOIUrl":"https://doi.org/10.1111/1750-3841.70343","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>The development of new materials for detecting chlortetracycline residues has garnered increasing attention in the realm of food safety. Under solvothermal conditions, a synergistic combination of diverse ligands successfully cooperated to synthesize a highly stable and luminescent zinc metal-organic framework (<b>YMU 1</b>), which crystallizes in the triclinic crystal system <i>P</i>ī with a 4-connected grid-like <b>sql</b> network and demonstrates exceptional stability in various environments, including organic solvents, water, and different pH levels. Functioning as an innovative fluorescence sensor, <b>YMU 1</b> exhibits selective, sensitive, rapid, and reversible detection abilities for the antibiotic chlorotetracycline (CHL) in aqueous solutions through fluorescence quenching, having an exceptional minimum detection limit of 0.081 µM. Furthermore, serving as an effective fluorescence detection material, <b>YMU 1</b> displays favorable recovery rates when detecting CHL in chicken meat and egg samples. The suggested rational fluorescence detection mechanism may integrate both fluorescence resonance energy transfer and photon energy transfer.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144714941","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":"A New Zn(II) Metal-Organic Framework as an Efficient Fluorescent Probe for Chlortetracycline in Chicken Meat and Egg Samples","authors":"Kaimin Wang,&nbsp;Na Deng,&nbsp;Shiyi Li,&nbsp;Na He,&nbsp;Lifeng Li,&nbsp;Yanqing Ye,&nbsp;Yulu Ma","doi":"10.1111/1750-3841.70343","DOIUrl":"https://doi.org/10.1111/1750-3841.70343","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>The development of new materials for detecting chlortetracycline residues has garnered increasing attention in the realm of food safety. Under solvothermal conditions, a synergistic combination of diverse ligands successfully cooperated to synthesize a highly stable and luminescent zinc metal-organic framework (<b>YMU 1</b>), which crystallizes in the triclinic crystal system <i>P</i>ī with a 4-connected grid-like <b>sql</b> network and demonstrates exceptional stability in various environments, including organic solvents, water, and different pH levels. Functioning as an innovative fluorescence sensor, <b>YMU 1</b> exhibits selective, sensitive, rapid, and reversible detection abilities for the antibiotic chlorotetracycline (CHL) in aqueous solutions through fluorescence quenching, having an exceptional minimum detection limit of 0.081 µM. Furthermore, serving as an effective fluorescence detection material, <b>YMU 1</b> displays favorable recovery rates when detecting CHL in chicken meat and egg samples. The suggested rational fluorescence detection mechanism may integrate both fluorescence resonance energy transfer and photon energy transfer.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144714940","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":"Featured Cover: Cover Image, Volume 90, Issue 7","authors":"Manfred Choo-Yong Ku,&nbsp;Faith Xinying Yeo,&nbsp;Xiangning Liu,&nbsp;Shao-Quan Liu","doi":"10.1111/1750-3841.70442","DOIUrl":"https://doi.org/10.1111/1750-3841.70442","url":null,"abstract":"<p>The cover image is based on the Original Article <i>Soy Protein Hydrolysate Accentuates the Cocoa-Like Flavor Attributes of Carob-Based Dark Chocolate</i> by Shao Quan Liu et al., https://doi.org/10.1111/1750-3841.70423\u0000 \u0000 <figure>\u0000 <div><picture>\u0000 <source></source></picture><p></p>\u0000 </div>\u0000 </figure></p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70442","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144716554","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":"Featured Cover: Cover Image, Volume 90, Issue 7","authors":"Manfred Choo-Yong Ku,&nbsp;Faith Xinying Yeo,&nbsp;Xiangning Liu,&nbsp;Shao-Quan Liu","doi":"10.1111/1750-3841.70442","DOIUrl":"https://doi.org/10.1111/1750-3841.70442","url":null,"abstract":"<p>The cover image is based on the Original Article <i>Soy Protein Hydrolysate Accentuates the Cocoa-Like Flavor Attributes of Carob-Based Dark Chocolate</i> by Shao Quan Liu et al., https://doi.org/10.1111/1750-3841.70423\u0000 \u0000 <figure>\u0000 <div><picture>\u0000 <source></source></picture><p></p>\u0000 </div>\u0000 </figure></p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70442","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144716558","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":"Efficacy of probiotic supplementation in influencing cognitive function in Alzheimer's disease: A systematic review and meta-analysis","authors":"Weitong Liu,&nbsp;Jinghan Guo,&nbsp;Yuxin Dong,&nbsp;Jingxin Li,&nbsp;Yanqing Wang","doi":"10.1111/1750-3841.70037","DOIUrl":"10.1111/1750-3841.70037","url":null,"abstract":"<p>Alzheimer's disease (AD) is a progressive neurodegenerative disorder characterized by cognitive decline and behavioral changes. Emerging evidence suggests that the gut microbiota influences central nervous system function. Probiotic interventions may offer a promising therapeutic approach by modulating the gut microbiota composition and potentially improving cognitive outcomes in AD patients. This meta-analysis aimed to assess the effects of probiotic supplementation on cognitive function in AD patients by analyzing randomized controlled trials (RCTs). Following PRISMA 2020 guidelines and registered with PROSPERO (CRD42024508725), we conducted a comprehensive search across PubMed, Embase, Cochrane Library, and ClinicalTrials.gov through April 9th, 2024. Only double-blind RCTs comparing probiotic supplementation to placebo in patients aged 65 or older with clinically diagnosed AD were included. Primary outcomes were cognitive function scores from validated tools like MMSE and TYM. Our stringent inclusion criteria identified four double-blind RCTs with 251 participants aged 65 or older with clinically diagnosed AD. Statistical analysis using a random-effects model revealed significant cognitive improvement in probiotic-treated groups compared to placebo controls (Standardized Mean Difference [SMD] = 0.67; 95% CI [0.14, 1.19]; P &lt; 0.05), though substantial heterogeneity was observed (I² = 79.16%). Subgroup analyses indicated that probiotic formulation type, dosage, and baseline AD severity may influence cognitive outcomes. While these findings suggest probiotics may offer cognitive benefits for AD patients, the high heterogeneity and limited study number necessitate additional well-designed clinical trials to confirm these promising results and establish optimal treatment protocols for clinical implementation.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70037","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144695801","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":"Inulin-Driven Preservation in Frozen Chicken Nuggets: Harnessing Multi-Method Freezing and Storage","authors":"Beyzanur Bayraktar,&nbsp;Kardelen Demirci,&nbsp;Aslı Zungur-Bastıoğlu,&nbsp;Ahmet Görgüç,&nbsp;Fatih Mehmet Yılmaz","doi":"10.1111/1750-3841.70427","DOIUrl":"10.1111/1750-3841.70427","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>Frozen ready-to-cook foods, such as chicken nuggets, must maintain their quality throughout storage, from production to retail and final consumption. This study investigates the synergistic effects of inulin incorporation and different freezing methods on the physicochemical properties of chicken nuggets during six months of frozen storage. The nuggets were formulated with and without high-purity inulin extracted from Jerusalem artichoke and subjected to three distinct freezing methods: static freezing (SF), air-blast freezing (ABF), and individual quick freezing (IQF). Key quality attributes, including thaw loss, ion leakage, pH, texture, cooking loss, color, and lipid oxidation thiobarbituric acid reactive substances (TBARS) were assessed throughout the storage period. Inulin addition significantly reduced the thaw loss and cooking loss, enhancing the water-holding capacity. While lipid oxidation increased during storage, TBARS formation was diminished with inulin. Among the freezing methods, IQF helped stabilize the pH fluctuations. The inulin-added sample frozen using IQF had stable chewiness values during frozen storage. The use of inulin, along with IQF, effectively minimized ion leakage and cooking loss for the storage period. The results suggest that inulin is a promising natural cryoprotectant for enhancing the stability of frozen chicken nuggets. These findings highlight the potential of combining inulin with advanced freezing techniques to develop higher-quality, stable frozen meat products.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>Inulin enhanced the functional quality of chicken nuggets by reducing cooking loss and protecting structural integrity during frozen storage. Additionally, its use as a plant-based ingredient supports clean-label formulation while offering cryoprotective benefits, making it a valuable multifunctional additive in frozen emulsion-type meat products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144695864","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":"Selection and Characterization of Non-Saccharomyces Yeast Strains for Potential Use in Arabica and Conilon Coffee Fermentations","authors":"Pâmela Mynsen Machado Martins,&nbsp;Iaramarum de Jesus Falcão,&nbsp;Nádia Nara Batista,&nbsp;Patricia Campos Bernardes,&nbsp;Rosane Freitas Schwan","doi":"10.1111/1750-3841.70431","DOIUrl":"10.1111/1750-3841.70431","url":null,"abstract":"<p>Customized fermentation approaches are necessary due to the differences in the characteristics of <i>Coffea arabica</i> (Arabica) and <i>Coffea canephora</i> (Conilon) coffees. Therefore, this work aimed to select and characterize new non-<i>Saccharomyces</i> yeast strains with potential use as starter cultures for Arabica and Conilon coffee fermentation, using a coffee peel and pulp medium (CPM). Fifty-six yeast strains were assessed for pectinolytic activity, and 34 were selected for further evaluation in CPM. Their performance was assessed based on population growth, °Brix, pH, and production of organic acids. Seventeen strains showed significant growth in Arabica CPM and eight in Conilon CPM, ranging from 10.96% to 18.38%. Nine yeast strains showed higher organic acid production in Arabica and five in Conilon, ranging from 0.826 to 1.336 g/L. Volatile compound production was also evaluated, with 44 compounds detected in Arabica and 61 in Conilon fermentations, showing strain-dependent profiles. <i>Meyerozyma guilliermondii</i> CCMA1737, <i>Meyerozyma caribbica</i> (CCMA1993, CCMA1617, CCMA1992, CCMA1950, and CCMA1735), <i>Pichia kluyveri</i> CCMA1658, <i>Cystofilobasidium ferigula</i> CCMA1647, and <i>Hanseniaspora uvarum</i> CCMA1944 were considered the most promising candidates for fermentations with Arabica coffee. <i>Hanseniaspora uvarum</i> (CCMA1895 and CCMA1944), <i>Rhodotorula mucilaginosa</i> CCMA1663, <i>P. kluyveri</i> CCMA1652, and <i>M. caribbica</i> CCMA1950 were considered the most promising candidates for Conilon fermentation. For the first time<i>, H. uvarum</i> and <i>R. mucilaginosa</i> were selected as potential starter cultures for Conilon coffee fermentation. Future studies should evaluate the suitability of these selected yeasts as starter cultures in coffee fermentation.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70431","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144695867","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":"Optimization of the Production of Press Cake Paste From Apricot (Prunus armeniaca L.) Kernels and Prediction of Shelf-Life Kinetics of the Product","authors":"Büşra Kaya Turan,&nbsp;Hilal Kanmaz,&nbsp;Ali Adnan Hayaloğlu","doi":"10.1111/1750-3841.70416","DOIUrl":"10.1111/1750-3841.70416","url":null,"abstract":"<div>\u0000 \u0000 <p>The study comprises the production, optimization, and shelf-life assessment of a paste made from apricot kernel press cake, which is a by-product obtained during the extraction of apricot kernel oil. The product formulation was optimized using the response surface method, and physicochemical, microbiological, textural, sensory, and accelerated shelf-life tests were performed during storage at different temperatures (22°C, 35°C, and 45°C). As a result of the optimization, the software designed two different paste formulations, including A: shelled press cake paste containing 1.17 ratio of sorbet/press cake, B: shelled press cake paste containing 0.95 ratio of sorbet/press cake and control, and C: unshelled press cake paste containing 1.06 ratio of sorbet/press cake. While the protein content in the shelled paste was 30.79±0.37%, it was determined to be 27.10±0.13% in the unshelled paste. Moisture, water activity (aw), and pH decreased with increasing temperature and storage time, while the content of free fatty acids and peroxides increased. No yeasts and molds or coliform bacteria were detected in the samples. The sample with 1.17 L/kg sorbet/pressed cake received the highest score in the sensory and textural analyses. The estimation of the shelf life based on the peroxide value showed that the shelf life of pastes A, B, and C was 123.2, 125.17, and 97.92 days, respectively. These results show that the high-protein paste made from apricot kernel press cake is well accepted by consumers as an alternative product, and they also show that waste can be used to create economic added value.</p>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144695755","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":"Strategy for Sodium-Salt Substitution in Meat Gel Products: Rheological and Gel Properties of Myosin as Affected by Ion Types and Concentrations","authors":"Yanxia Liu,&nbsp;Xueyuan Bai,&nbsp;Gaiming Zhao,&nbsp;Miaoyun Li,&nbsp;Chaozhi Zhu,&nbsp;Wei Deng,&nbsp;Liping Zhang","doi":"10.1111/1750-3841.70307","DOIUrl":"10.1111/1750-3841.70307","url":null,"abstract":"<div>\u0000 \u0000 <p>In order to reduce sodium chloride intake and related health risks, the effect of NaCl and KCl solutions on the myosin processing properties was investigated at different concentration (0.4, 0.8, 1.2, 1.6, and 2.0 <span>m</span>) to explore salt substitution strategy. Myosin solubility increased while turbidity reduced with increasing NaCl and KCl solution concentrations (<i>P </i>&lt; 0.05). Compared with KCl, myosin exhibited greater solubility and lower turbidity in NaCl solutions of the same concentration. The gel hardness and water-holding capacity peaked at 1.2 <span>m</span> of NaCl or KCl (<i>P</i> &lt; 0.05). As the concentration of NaCl and KCl increases, the microstructure of myosin gels changes from loose to compact and then to rough with the denser structure appears at 1.2 <span>m</span> for NaCl and 1.6 <span>m</span> for KCl. The α-helix and β-turn changed differently with the concentration and ionic species while β-sheet and random-coil did not alter with the concentration or ionic species (<i>P</i> &gt; 0.05). The α-helix presented an overall downward trend as concentration of NaCl solutions increased while showed an opposite trend for KCl solutions. Myosin in 1.6 <span>m</span> NaCl or KCl solution could form a gel with fine porous structures and greater hardness and water-holding capacity, presenting an overall better gel characteristic than the other studied concentrations with no significant difference between the two ions. This study provides a basis for salt reduction in meat gel products.</p>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144695804","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 dielectric barrier discharge cold plasma on the thin sheet of bean curd during storage: Improve the physical properties, flavor composition, and microbial safety","authors":"Tongliang Yang,&nbsp;Zihan Qu,&nbsp;Yaqing Bian,&nbsp;Daheng Yue,&nbsp;Yifu Zhang,&nbsp;Guiyun Chen,&nbsp;Shuhong Li,&nbsp;Ye Chen","doi":"10.1111/1750-3841.70182","DOIUrl":"10.1111/1750-3841.70182","url":null,"abstract":"<p>Recent advances in soy product processing have driven the exploration of innovative methods to enhance the preservation quality of soy products. This study introduces dielectric barrier discharge cold plasma (CP) as a non-thermal processing technique to suppress the proliferation of microorganisms during the storage of thin sheet bean curd (TSBC) and to mitigate the beany odor associated with it. Flavor analysis revealed that the beany odor in TSBC treated with cold plasma decreased by 55.51%, while the non-beany aroma increased by 39.87% (<i>P</i> &lt; 0.05). Furthermore, the pH and a* color values of TSBC following CP treatment decreased from 6.01 and 1.23 to 5.88 and 0.70 (<i>P</i> &lt; 0.05), respectively. TSBC treated with cold plasma exhibited lower adhesiveness and improved sensory storage capabilities. Additionally, the initial total bacterial count in TSBC was reduced from 4.59 to 3.86 lg CFU∙g⁻¹ (<i>P</i> &lt; 0.05). The logistic bacterial growth model indicated that CP treatment significantly decreased the maximum specific growth rate, effectively inhibiting bacterial growth during storage. This study paves the way for the potential application of cold plasma methods in soy product processing, presenting opportunities to develop more appealing and commercially viable soy products.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144695802","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}