Journal of Food Science最新文献

{"title":"Characterization of nutritional and volatile flavor compounds of Pleurotus eryngii under different cultivation methods","authors":"Ling Song,&nbsp;Xuebin Shao,&nbsp;Liping Zhang,&nbsp;Juan Lu,&nbsp;Yue He,&nbsp;Xing Zhou,&nbsp;Ruiping Luo,&nbsp;Yurong Liu,&nbsp;Fucong Luo,&nbsp;Chun Wu,&nbsp;Xiangqian Lv,&nbsp;Youli Gong,&nbsp;Lingchun Yang,&nbsp;Mingying Gui","doi":"10.1111/1750-3841.70120","DOIUrl":"https://doi.org/10.1111/1750-3841.70120","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p><i>Pleurotus eryngii</i> (DC.) Quél.is a nutritious mushroom. Efforts have been made by modifying cultivation conditions to increase the yield of <i>P. eryngii</i>. However, the effects of these changes on its flavor and nutritional characteristics are not well understood. This study measured the nutritional content and free amino acid (FAA) levels of <i>P. eryngii</i> cultivated using two methods: soil-covered cultivation (in which the mushroom spawn logs are covered with soil outdoors) and factory cultivation (in which the mushroom spawn logs are grown in indoor greenhouses). Volatile compounds (VCs) were also identified and quantified using solid-phase microextraction–gas chromatography–mass spectrometry, whereas partial least squares discriminant analysis and activity values were applied to evaluate aroma differences between the two cultivation methods and to identify key characteristic compounds. The results showed that the total nutritional content and FAA levels of <i>P. eryngii</i> grown using soil-covered cultivation were 10.03% and 42.57% higher, respectively, than <i>P. eryngii</i> grown under factory cultivation. A total of 334 VCs were identified, including 54 different aroma compounds. The odor activity value results indicated that 15 VCs could serve as key aroma compounds, with 1-octen-3-one, methanethiol, 3-methylthiopropanol, isovaleraldehyde, and 3-octanone contributing most to the aroma of <i>P. eryngii</i>. In conclusion, soil-covered cultivation can significantly enhance the quality of <i>P. eryngii</i>. These research findings can guide the production of high-quality <i>P. eryngii</i>.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p><i>P. eryngii</i>, known for its low fat and low calorie content, is an ideal fit for today's health-conscious diets. This study can help growers choose cultivation methods that best suit local environmental conditions and market demands. For example, if land is available and the emphasis is on flavor quality, soil-covered cultivation may be preferred. Conversely, if consistent, high, and stable yields are required throughout the year, factory cultivation is a suitable option. Furthermore, this research provides technical support and a theoretical foundation for the deep processing and industrialization of <i>P. eryngii</i>, promoting its sustainable development within the food industry.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749714","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":"Characterization of nutritional and volatile flavor compounds of Pleurotus eryngii under different cultivation methods","authors":"Ling Song,&nbsp;Xuebin Shao,&nbsp;Liping Zhang,&nbsp;Juan Lu,&nbsp;Yue He,&nbsp;Xing Zhou,&nbsp;Ruiping Luo,&nbsp;Yurong Liu,&nbsp;Fucong Luo,&nbsp;Chun Wu,&nbsp;Xiangqian Lv,&nbsp;Youli Gong,&nbsp;Lingchun Yang,&nbsp;Mingying Gui","doi":"10.1111/1750-3841.70120","DOIUrl":"https://doi.org/10.1111/1750-3841.70120","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p><i>Pleurotus eryngii</i> (DC.) Quél.is a nutritious mushroom. Efforts have been made by modifying cultivation conditions to increase the yield of <i>P. eryngii</i>. However, the effects of these changes on its flavor and nutritional characteristics are not well understood. This study measured the nutritional content and free amino acid (FAA) levels of <i>P. eryngii</i> cultivated using two methods: soil-covered cultivation (in which the mushroom spawn logs are covered with soil outdoors) and factory cultivation (in which the mushroom spawn logs are grown in indoor greenhouses). Volatile compounds (VCs) were also identified and quantified using solid-phase microextraction–gas chromatography–mass spectrometry, whereas partial least squares discriminant analysis and activity values were applied to evaluate aroma differences between the two cultivation methods and to identify key characteristic compounds. The results showed that the total nutritional content and FAA levels of <i>P. eryngii</i> grown using soil-covered cultivation were 10.03% and 42.57% higher, respectively, than <i>P. eryngii</i> grown under factory cultivation. A total of 334 VCs were identified, including 54 different aroma compounds. The odor activity value results indicated that 15 VCs could serve as key aroma compounds, with 1-octen-3-one, methanethiol, 3-methylthiopropanol, isovaleraldehyde, and 3-octanone contributing most to the aroma of <i>P. eryngii</i>. In conclusion, soil-covered cultivation can significantly enhance the quality of <i>P. eryngii</i>. These research findings can guide the production of high-quality <i>P. eryngii</i>.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p><i>P. eryngii</i>, known for its low fat and low calorie content, is an ideal fit for today's health-conscious diets. This study can help growers choose cultivation methods that best suit local environmental conditions and market demands. For example, if land is available and the emphasis is on flavor quality, soil-covered cultivation may be preferred. Conversely, if consistent, high, and stable yields are required throughout the year, factory cultivation is a suitable option. Furthermore, this research provides technical support and a theoretical foundation for the deep processing and industrialization of <i>P. eryngii</i>, promoting its sustainable development within the food industry.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749553","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":"Characterization and mechanism of formation of fibrous and worm-like β-lactoglobulin self-assemblies","authors":"Jianhua Yuan,&nbsp;Ying Wu,&nbsp;Yucong Shi,&nbsp;Lei Zhou,&nbsp;Yanjun Zhang,&nbsp;Chengmei Liu,&nbsp;Junzhen Zhong","doi":"10.1111/1750-3841.70154","DOIUrl":"https://doi.org/10.1111/1750-3841.70154","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>In this study, a series of characterizations and analyses of fibrous β-lactoglobulin self-assembly (FBS) and worm-like β-lactoglobulin self-assembly (WBS) were carried out to investigate the key factors for the formation of self-assemblies of β-lactoglobulin under two different induced conditions. Compared with natural β-lactoglobulin, FBS was always positively charged, increasing to 9.69 mV when heated for 10 h, whereas WBS was always negatively charged, decreasing to −20.73 mV when heated for 20 min. Electrostatic interactions play a crucial role in the formation of both FBS and WBS. The free sulfhydryl content decreased by 10.4% at 20 min of heating compared with that at 1 min of heating. β-Lactoglobulin converted the exposed free sulfhydryl groups to disulfide bonds when heated under neutral conditions, and disulfide bonds played a key role in the formation of WBS. The surface hydrophobicity of FBS reached its maximum at 1 h of heating, while that of WBS reached its maximum at 15 min of heating. The hydrophobic interactions played an extremely important role in the formation of the two self-assemblies. The investigation of the formation mechanism of FBS and WBS is of great significance for the preparation of β-lactoglobulin self-assembled gels.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>Probing the formation mechanism of β-lactoglobulin self-assemblies provides new methods and ideas for the preparation of β-lactoglobulin gels, which is important for improving the structure and properties of gel carriers prepared from bio-based materials.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143707438","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 effects of extraction methods on the active ingredients and antioxidant activities of Sesamum indicum L. oils","authors":"Yuanchao Lu,&nbsp;Wenlan Li,&nbsp;Ningxiang Yu,&nbsp;Xiaohua Nie,&nbsp;Qin Ye,&nbsp;Xianghe Meng","doi":"10.1111/1750-3841.70166","DOIUrl":"https://doi.org/10.1111/1750-3841.70166","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>As a premium-grade oil, <i>Sesamum indicum</i> L. oil is characterized by polyphenols and lignans. However, the influence of oil extraction methods (OEMs) on sesame oil's active ingredients and antioxidant activities lacks sufficient research. Herein, sesame oils were prepared with five OEMs, and their active ingredients and antioxidant activities were systematically investigated. The results demonstrated that the antioxidant activities of sesame oil extracts varied significantly among OEMs, and the ethanol extract of solvent extraction-ethanol (SEE) sesame oils possessed the highest inhibition rates of DPPH⁻ (2,2′-diphenyl-1-picrylhydrazyl radical; 67.07 ± 0.78%) and ABTS⁺ (2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt; 18.64 ± 1.34%), and the highest antioxidant ability to H₂O₂-induced HepG2 cells. Meanwhile, the highest total phenolic content (TPC) was found in SEE oil (152.96 ± 5.35 mg/kg). UPLC-QTOF-MS/MS illustrated that 52 ingredients were verified in sesame oils, including nine lignans, 33 phenols, and 10 non-phenols. Furthermore, high performance liquid chromatography (HPLC) presented that the content of phenol and lignan profiles varied significantly among OEMs, while the compositions remained unchanged. Besides, the correlation analysis revealed that 14 active ingredients exhibited a positive correlation with antioxidant activities. Among them, ethyl vanillate, (+)-justiciresinol, pinoresinol, kaempferol 3-O-[2-O-(trans-p-coumaroyl)-3-O-α-L-rhamnopyranosyl]-β-D-glucopyranoside (KTCRG), cistanoside F, and sesamolinol showed significant positive correlation with antioxidant activities (<i>p</i> &lt; 0.05). It was believed that KTCRG, a glycosylated kaempferol, was responsible for the high antioxidant activities of sesame oils. Our results provided a viewpoint on OEMs for the quality of sesame oils.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>In the subsequent extraction of sesame oil, specific ingredients can be more selectively retained and enriched to improve the acquisition of high-quality sesame oil and promote the quality grading of sesame oil. Meanwhile, the results of this study also have certain research value for the high-quality extraction of other vegetable oils.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143707436","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":"Internal structure, density, and mechanical properties of cranberry fruits","authors":"Chang Liu,&nbsp;Tomomi Komatsu,&nbsp;Hector Lopez-Moreno,&nbsp;Jyostna Mura,&nbsp;Juan Zalapa,&nbsp;Shinya Ikeda","doi":"10.1111/1750-3841.70153","DOIUrl":"https://doi.org/10.1111/1750-3841.70153","url":null,"abstract":"<p>Firmness is a critical quality attribute influencing the yield and overall quality of sweetened dried cranberries. This study aimed to seek correlations among the physicochemical characteristics of cranberry fruits, with a focus on internal structure, density, and mechanical properties. Micro-computed tomography imaging, the gravimetric buoyancy test, and the uniaxial compression test of six cranberry groups, which included cultivars with varying firmness levels and different postharvest storage conditions, were performed to investigate the internal structure, density, and mechanical properties of cranberry fruits, respectively. Postharvest freezing significantly affected the volume of interest, porosity, and density. A lower storage temperature resulted in a reduced volume of interest and porosity and an increased density of the Stevens cultivar. The compression force, often used as a measure of the firmness of cranberry fruits, decreased with prolonged storage at a lower temperature within the same cultivar. Additionally, both soft and firmer cultivars showed similar compression forces after freezing, suggesting stronger negative impacts of postharvest freezing on the firmness of the firmer cultivars. The stress and the apparent modulus of elasticity calculated using a conventional method appeared to be overestimated particularly at relatively small strains less than 0.05. Correlation analysis revealed that most examined properties, except density and the apparent modulus of elasticity, showed positive correlations with fruit firmness, expressed as the force at 10% strain. However, these correlations were relatively weak (i.e., correlation coefficients &lt;0.41), suggesting the importance of incorporating the evaluation of various physicochemical properties to provide a basis for understanding the mechanisms that determine cranberry firmness.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143707561","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":"Ultrasound as a novel separation technique in block freeze concentration applied to peppermint (Mentha piperita L.) infusion","authors":"Indira Pérez-Bermúdez,&nbsp;María Guerra-Valle,&nbsp;Tatiana Beldarrain-Iznaga,&nbsp;Mauricio Opazo-Navarrete,&nbsp;Patricio Orellana-Palma,&nbsp;Guillermo Petzold","doi":"10.1111/1750-3841.70157","DOIUrl":"https://doi.org/10.1111/1750-3841.70157","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>Ultrasound (US) has gained significant interest in the food industry, and its incorporation in block freeze concentration (BFC) for the separation step could be interesting due to the ability to extract and preserve bioactive compounds. This study aimed to investigate the use of the US method as a novel assisted technique in the block freeze concentration (US-BFC) process applied to peppermint infusion (<i>Mentha piperita</i> L.). Freezing procedures were performed at −20°C for 12 h, and the frozen samples were then transferred to an ultrasonic bath. Different US frequencies and durations were evaluated in the separation step. Concentration efficiency, concentration index, and solute yield were determined to identify the best conditions in terms of process parameters at three multi-stage cycles, focusing on physicochemical analysis, bioactive components, antioxidant capacity, and antibacterial assay of the concentrated phase. A frequency of 100 kHz and a duration of 3 min presented the highest efficiency (78.2%–56.0%), concentration index (4.1–38.6), and solute yield (0.4–0.1 kg concentrated solute/kg initial solutes). From cycle to cycle, US-BFC significantly increased the solutes as well as the total and individual bioactive content, confirming an increase in antioxidant capacity. Moreover, the concentrate fraction from the last cycle confirmed an antibacterial effect against <i>Staphylococcus aureus</i> and <i>Listeria monocytogenes</i>, achieving a minimum inhibitory concentration (MIC) of 29.9 and 5.5 µg/mL, respectively. The present findings signified that US-BFC can positively enhance the separation and concentration of peppermint infusion, without compromising its quality and nutritional properties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>This study shows that ultrasound can be coupled with block freeze concentration, and the combination serves an operative concentration/separation technology to increase a considerable amount of solutes without degrading the thermosensitive compounds of the concentrates. We expect that ultrasound-assisted block freeze concentration can be applied to other liquid foods, and thus, the concentrates can be used in the food, cosmetic, and/or pharmaceutical industries.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143707439","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":"Utilizing onion peel extract as photosensitizer combined with 405 nm blue light to control Salmonella Typhimurium on eggshells","authors":"Chae-Yeon Woo,&nbsp;Gi-Hyeok Lee,&nbsp;Kyung-Jik Lim,&nbsp;Jun-Won Kang","doi":"10.1111/1750-3841.70167","DOIUrl":"https://doi.org/10.1111/1750-3841.70167","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>The use of blue light within a range of 400–470 nm holds significant potential for sanitization purposes. However, due to an extended exposure duration needed for an antibacterial effect, the utilization of a photosensitizer (PS) to increase the efficacy of the treatment becomes essential. This study investigated prospective use of onion peel extract as a PS in combination with 405 nm blue light for the inactivation of <i>Salmonella</i> Typhimurium, a common foodborne pathogen on eggs. Extracts were obtained using 99% ethanol, 50% ethanol, and distilled water (DW). Their photosensitizing activities were then compared. The combination of 405 nm blue light and onion peel extract using 99% ethanol reduced bacterial populations more effectively than blue light treatment alone, while also increasing reactive oxygen species generation, cell membrane permeability, lipid peroxidation, and DNA damage levels. However, the antimicrobial effect of the 99% ethanol extract did not show a concentration dependence. Spraying DW extract on eggshell treated with 99% ethanol onion peel extract at 1 mg/mL and blue light further enhanced <i>Salmonella</i> reduction. Liquid chromatography was conducted for component separation. However, none of the separated fractions exhibited a significant antibacterial effect, suggesting that the active compounds responsible for antibacterial activity might work synergistically in the crude extract rather than individually. In contrast, the crude extract exhibited a significant antibacterial effect, suggesting that 99% ethanol-extracted onion peel can serve as a PS, particularly in its crude state without purification, and effectively inactivate <i>Salmonella</i> on eggshells.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>Antimicrobial blue light (aBL) in the range of 400–470 nm is a promising nonthermal technology with several advantages, including minimal impact on food quality and safety. This study optimized the concentration of onion peel extract to improve its effectiveness as a photosensitizer in aBL treatment against <i>Salmonella</i> Typhimurium on eggshells. These results may serve as a reference for further optimizing aBL treatments, offering a potentially sustainable and cost-effective photosensitizer for pathogen control.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70167","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143707437","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":"Optimizing production of gluten-free, sugar-reduced cupcakes: Utilizing stevia as natural sweetener and psyllium as gluten substitute","authors":"Ezgi Kalkan,&nbsp;Medeni Maskan","doi":"10.1111/1750-3841.70148","DOIUrl":"https://doi.org/10.1111/1750-3841.70148","url":null,"abstract":"<p>A comprehensive study was conducted to assess the effects of stevia (0%–1.2%), psyllium (0%–4%), and baking method (airfryer and oven) on the physical, textural, sensory, and pore characteristics of gluten-free, sugar-reduced cupcakes. The formulation was optimized using Response Surface Methodology-Central Composite Face-Centered Design (CCFD). Based on numerical optimization, the best cupcake formulation was predicted to contain 0.68% stevia and 1.82% psyllium, using the oven baking method. The optimized cupcake produced at this formulation exhibited the following characteristics: specific volume 38.75 mL/g, hardness 1710.85 gf, springiness 0.950, cohesiveness 0.638, gumminess 1119, chewiness 1042, resilience 0.350, and 44 pores. To analyze pore characteristics, the Otsu thresholding algorithm was employed, revealing a 2.5-fold increase in the number of pores in the optimized cupcake compared to the control. This study demonstrates that the combination of stevia as natural sweetener and psyllium as gluten substitute significantly enhances the quality of a low-calorie, gluten-free cupcake. Furthermore, this formulation provides a promising, clean option for consumers with chronic diseases such as celiac and diabetes.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70148","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143707505","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":"Impact of 2′-fucosyllactose on adult gut microbiota composition and metabolome based on colonic fermentation and prebiotic quantitative evaluation","authors":"Xinmiao Ren,&nbsp;Mengshi Xiao,&nbsp;Ling Zhang,&nbsp;Hang Zhang,&nbsp;Rong Li,&nbsp;Changliang Zhu,&nbsp;Dongyu Li,&nbsp;Xiaodan Fu,&nbsp;Haijin Mou","doi":"10.1111/1750-3841.70084","DOIUrl":"https://doi.org/10.1111/1750-3841.70084","url":null,"abstract":"<p>2′-Fucosyllactose (2′-FL), a predominant human milk oligosaccharide, is widely employed as a commercial infant prebiotic. Nevertheless, the benefits of 2′-FL on complex gut microbiota need further exploration. The modulation of 2′-FL on adult gut microbiota composition and metabolome, particularly short-chain fatty acids (SCFAs) and tryptophan metabolism, was investigated via colonic fermentation, single bacterial strains cultivation, and prebiotic activity scoring evaluation. The 2′-FL fermentation in a complex microbial community indicated promising effects, including an increase in <i>Bifidobacterium</i> levels and changes in metabolic levels of tryptophan, SCFAs, and vitamins. Correlation analysis of microbiota and metabolome highlighted a positive correlation between <i>Bifidobacterium</i> and metabolites derived from SCFAs and indole. Scoring formulas for bacterial growth and substrate utilization were introduced to compare the overall response of 15 bacterial strains from key genera that were identified by 16S rRNA profiling to several prebiotics. In the cultivation of single bacterial strains, 2′-FL was selectively used by <i>Bifidobacteria infantis</i> and <i>Enterococcus faecalis</i> and was not degraded by potential pathogenic strains. This selective promotion of probiotics by 2′-FL was observed according to the scoring results, as 2′-FL showed higher scores for bacterial growth and substrate utilization when compared to galacto-oligosaccharides and fucose. This study demonstrated beneficial bifidogenic effect of 2′-FL in an adult complex microbial community and the potential of scoring evaluation as a quantitative tool for measuring the prebiotic effects of different oligosaccharides.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143698746","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":"Growth responses of Aspergillus and Penicillium species under modified atmospheric conditions: An in vitro and partially baked roll study","authors":"Giverny Ganz,&nbsp;Nadine Rüegg,&nbsp;Andrea Tönz,&nbsp;Selçuk Yildirim,&nbsp;Susanne Miescher Schwenninger","doi":"10.1111/1750-3841.70138","DOIUrl":"https://doi.org/10.1111/1750-3841.70138","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>The present study focuses on the shelf-life extension of partially baked rolls using modified atmosphere packaging in combination with oxygen scavenging technology. The strategy used was to isolate and identify molds from a bakery environment and to test the effect of CO₂ on their growth. In vitro testing was performed as a preselection for mold strains that are able to grow under 80% CO₂, after which the growth on partially baked rolls was investigated. It was found that strains of <i>Penicillium</i> are more resilient to high CO₂ concentrations, compared to <i>Aspergillus</i> strains, both in vitro and on partially baked rolls. Growth of <i>P. crustosum</i> SB20 and <i>P. paneum</i> SB14; and <i>A. clavatus</i> SB03 and <i>A. oryzae</i> SB02 on partially baked rolls was delayed by 7 and 14 days, respectively, under 80% CO₂ and 20% O₂ compared to normal atmosphere. The delay in growth of <i>A. clavatus</i> SB03 could further be extended by 2–3 days, with an oxygen concentration reduced to 1%; however, a reduction to 0.5% oxygen no longer made a difference. The growth of <i>P. paneum</i> SB14 was not influenced by the reduction of oxygen. The only condition under which both strains were not able to grow within a period of 61 days was under 80% CO₂ and 20% N₂, with an oxygen absorber inside the packaging. The study demonstrated that to effectively examine the impact of modified atmosphere on the mold-free shelf-life of bakery products, it is crucial to select and conduct tests using mold species from the production environment.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>The influence of CO₂ on the growth and sporulation of mold varies depending on the tested strain and species. To analyze the effects of packaging conditions (modified atmosphere packaging or O₂ scavengers) on the mold-free shelf-life of bakery products/food products, it is essential to utilize molds that have been isolated from either the product being tested or the manufacturing environment.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143698813","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}