Journal of Food Science最新文献

{"title":"Older adults and prepared meals: The influence of comfort, nostalgia, and texture preferences on acceptance.","authors":"Bryan Michael L Pepito, Julia Y Q Low, Carolyn F Ross","doi":"10.1111/1750-3841.17655","DOIUrl":"https://doi.org/10.1111/1750-3841.17655","url":null,"abstract":"<p><p>This study's objective was to develop desirable, safe, and nutritious dairy-rich breakfasts and desserts for older adults while identifying the influence of comfort, nostalgia, and texture preferences. Participants (n = 81, mean age = 71 ± 7.3 years) evaluated two breakfast meals (meat-containing, vegetarian) and two desserts (chocolate, vanilla puddings) for acceptance; they also answered inquiries concerning texture preferences and reported their feelings of comfort and nostalgia experienced during evaluation. Mean participant liking was 6.2 for the meat breakfast, 5.7 for the vegetarian breakfast, 5.8 for the chocolate pudding, and 4.3 for the vanilla dessert (along a 9-point scale). Meal liking was mediated by flavor intensity, sweetness intensity, and texture preference. Texture preference results indicated that older adults both like and are comfortable with orally handling textures typically deemed concerning for this population. Liking of the meals also increased if a higher experience of comfort was elicited during meal consumption (p < 0.05); perceived comfort decreased if there was insufficient flavor. Increased nostalgia experienced during meal consumption also increased overall liking. This study provided guidance on acceptable textures for potential product development while highlighting the importance of understanding the perception of nostalgia and comfort for older adults' meal acceptance. PRACTICAL APPLICATIONS: Focusing on older adults, this study showed that nostalgia, comfort, and texture variety are all important elements of an older adult's diet. This research is useful for product developers who can use these elements in designing and testing the acceptance and healthfulness of prepared meals by older adults.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 1","pages":"e17655"},"PeriodicalIF":3.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142997113","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":"Cytotoxic and apoptotic potentials of four native apricot varieties from Malatya, Turkey: A comprehensive evaluation.","authors":"Ünzile Keleştemur, Sevgi Balcioğlu, Burhan Ateş","doi":"10.1111/1750-3841.17595","DOIUrl":"10.1111/1750-3841.17595","url":null,"abstract":"<p><p>In recent years, the role of functional foods in addressing various health issues, including cancer, has gained significant attention. Among these, the cytotoxic and apoptotic properties of Malatya apricots hold particular interest for their potential therapeutic benefits. This study focused on exploring the effects of methanol and acetone extracts from four popular Malatya apricot varieties-Hacıhaliloğlu, Hasanbey, Kabaaşı, and Soğancı-on cancer cell lines. The extracts were derived from apricots in their raw, ripe, and dried form, which can be consumed in three ways, and were tested for their cytotoxic and apoptotic activities against MCF-7 and Caco-2 cell lines using 3-(4,5-dimethyl-2-thiazolyl)-2,5-diphenyl-2H-tetrazolium bromide, wound scratch, and acridine orange/ethidium bromide (AO/EB) staining tests. Additionally, we assessed the total phenolic and flavonoid contents of the extracts. Our findings revealed that the acetone extracts of dried and raw Kabaaşı apricots exhibited the lowest IC₅₀ values against the MCF-7 cell line over 24 and 48 h, with values of 3.9 and 0.5 mg/mL, respectively. Similarly, in the Caco-2 cell line, the dried Kabaaşı apricot extracts showed the lowest IC₅₀values of 3.59 and 1.95 mg/mL for the same time frames. In the wound scratch assay, utilizing apricot extracts at their lowest IC₅₀ values revealed significant differences in cell migration inhibition between treated and control groups. For Caco-2 cells, the control group's wound closure was around 70%, whereas apricot extract treatment resulted in 10%-30% opening after 24 h, indicating a strong antiproliferative effect. Similarly, in MCF-7 cells, the control group showed approximately 80% wound closure, in contrast to the 0%-12% opening observed in cells treated with apricot extract, further emphasizing the extracts' potent inhibitory impact on cell proliferation. Additionally, morphological evidence of cell death and apoptosis was observed in the images obtained through the AO/EB staining method, conducted to showcase the cytotoxic and apoptotic effects of the apricot extract. Apricot extracts consistently demonstrated strong cytotoxic and apoptotic effects on both Caco-2 and MCF-7 cell lines, underscoring Malatya apricots' potential as a functional food component with promising therapeutic properties against cancer.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":"e17595"},"PeriodicalIF":3.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142823512","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":"Roles of oolong tea extracts in the protection against Staphylococcus aureus infection in Caenorhabditis elegans.","authors":"Xiao Zhang, Xiaolin Meng, Yuju Liu, Ximiao Yang, Jianwen Chen, Tong Liu, Zhenlin Liao, Xiang Fang, Jie Wang","doi":"10.1111/1750-3841.17651","DOIUrl":"https://doi.org/10.1111/1750-3841.17651","url":null,"abstract":"<p><p>Oolong tea, a popular traditional Chinese tea, possesses various bioactivities, but little is known about its roles in the protection against pathogens, such as Staphylococcus aureus, in vivo. This study investigated the roles of the water-soluble oolong tea extracts (OTE) on S. aureus infection in Caenorhabditis elegans, a promising model to study the host-microbe interactions in vivo. Pretreatment with OTE (0.6% and 1.2%) and co-treatment with OTE and S. aureus extended the lifespan by 11.16%-30.37%, increased the body bends by 36.49%-101.39%, inhibited the lipid accumulation by 11.71%-35.21% and S. aureus colonization in the intestine by 5.02%-30.68%, and enhanced the mitochondrial transmembrane potential by 51.92%-74.83%, compared with the control groups where worms were fed with S. aureus. Moreover, pretreatment with OTE and co-treatment with OTE and S. aureus suppressed the production of reactive oxygen species, increased the production of glutathione and superoxide dismutases (SODs), and altered the transcripts of genes encoding SODs, glutathione-S-transferases, and antimicrobial proteins and peptides in different ways. Furthermore, pretreatment with OTE failed to extend the lifespan of the nematode mutants defective in age-1, akt-2, skn-1, or hsf-1, and co-treatment with OTE and S. aureus could not extend the lifespan of the nematode mutants defective in age-1, akt-2, sek-1, pmk-1, mpk-1, or skn-1. These findings indicated that OTE exhibited the preventive and protective effects on S. aureus infection by increasing the antioxidant properties and expression of antimicrobial proteins and peptides via insulin/IGF-1 and/or p38/ERK mitogen-activated protein kinase (MAPK) pathway and transcription factor SKN-1 and/or HSF-1, which implied OTE could be used as a potential food additive to prevent S. aureus infection. PRACTICAL APPLICATION: Staphylococcus aureus is harmful to animal and human health, such as leading to immune system disorders. This study demonstrated that oolong tea extracts could be a potential additive used in food and feeds to protect animal and human from S. aureus infection by increasing the antioxidant properties and the expression of antimicrobial proteins and peptides.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 1","pages":"e17651"},"PeriodicalIF":3.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142968727","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":"Quality deterioration mechanism of freeze-thawed sweet potato oat dough: In terms of ice crystals and protein changes.","authors":"Xinyu Wei, Xu Duan, Wenchao Liu, Guangyue Ren, Linlin Li, Weiwei Cao, Junliang Chen, Xiaofei Sun, Linlin Zhao","doi":"10.1111/1750-3841.17658","DOIUrl":"https://doi.org/10.1111/1750-3841.17658","url":null,"abstract":"<p><p>Sweet potato-oat composite dough is a nutritious, functional dough with promising market potential. This study investigates its quality changes during freeze-thaw cycles from the perspectives of ice crystals and protein alterations to provide theoretical support for its processing and production. After freeze-thaw cycles, both the storage modulus and loss modulus of the dough decrease, resulting in increased hardness, reduced resilience and chewiness, lower sensory scores, decreased specific volume, and darker color. From the perspective of ice crystals, the formation and melting of ice crystals caused significant changes in water status: strongly bound water increased then decreased, weakly bound and free water decreased then increased, and freezable water content rose significantly (p < 0.05). These changes disrupted the dough's structure, leading to pore enlargement and collapse. From the protein perspective, freeze-thaw treatment significantly reduced β-folds and α-helices, causing the protein structure to become loose and disordered, further affecting elasticity and viscosity. Results showed that after more than three freeze-thaw cycles, the dough's processing properties and product quality deteriorated, making it unsuitable for further use. PRACTICAL APPLICATION: Sweet potato oatmeal composite dough is a new type of functional composite dough, which is rich in nutrients and has a promising market prospect. This study reveals the mechanism of the influence of ice crystal formation and protein structure changes on the quality of sweet potato oat dough during freezing, which can provide a reference for the study of frozen dough of other miscellaneous grains. By exploring the changes in dough quality during freezing storage and transport, reasonable freezing storage and transport times and conditions were developed to reduce the effects of freezing and thawing on dough quality, and to ensure the taste and value of the product, thus providing consumers with better frozen pasta choices.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 1","pages":"e17658"},"PeriodicalIF":3.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142996910","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":"Causal inference of whole-grain foods' risk based on a generative adversarial network and Bayesian network.","authors":"Zhiyao Zhao, Qian Wang, Zhaoyang Wang","doi":"10.1111/1750-3841.17620","DOIUrl":"https://doi.org/10.1111/1750-3841.17620","url":null,"abstract":"<p><p>Whole-grain foods (WGFs) constitute a large part of humans' daily diet, making risk identification of WGFs important for health and safety. However, existing research on WGFs has paid more attention to revealing the effects of a single hazardous substance or various hazardous substances on food safety, neglecting the mutual influence between individual hazardous substances and between hazardous substances and basic information. Therefore, this paper proposes a causal inference of WGFs' risk based on a generative adversarial network (GAN) and Bayesian network (BN) to explore the mutual influence between hazardous substances and basic information. The experiment results show that the proposed GAN outperformed several traditional data-imputation methods, producing at least a 13.65% reduction of the root mean square error (RMSE). The classification accuracy of the BN model reached 91%. In conclusion, we distinguish the provinces, periods, food categories, and hazardous substances cause the absolute risk of WGFs and the high risk of mycotoxins and compounds (MaCs) and cadmium. PRACTICAL APPLICATION: This research can be applied to impute missing values for whole-grain foods (WGFs) sampling data, and explore the causality among hazardous substances themselves, that between hazardous substances and basic information in WGFs. Additionally, it can be applied to infer root cause of existing or potential WGFs risk (e.g., provinces, periods, food categories, and hazardous substances).</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 1","pages":"e17620"},"PeriodicalIF":3.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142996920","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":"Effectiveness of oregano essential oil vapor on shelf life extension of kai lan (Brassica oleracea var. alboglabra).","authors":"Weichen Shu, Zhuoliang Deng, Lingdai Liu, Jiaxuan Zhang, Dan Li","doi":"10.1111/1750-3841.17673","DOIUrl":"https://doi.org/10.1111/1750-3841.17673","url":null,"abstract":"<p><p>This study compared the antimicrobial activity of several essential oils (EOs) vapor against food spoilage microbiota and further investigated the potential of EO vapor in extending the shelf life of leafy green vegetables. Oregano EO vapor showed stronger antimicrobial activities than basil and clove EO vapors against common spoilage-causing microorganisms in fresh produce, including Pantoea agglomerans, Pseudomonas cichorii, Pectobacterium carotovorum, Pantoea ananatis, Pseudomonas marginalis, Alterneria bassicicola, and Botrytis cinerea. When oregano EO vapor was applied to leafy greens, phytotoxic effects were observed on butter lettuce and iceberg lettuce but not on kai lan and kale. On the contrary, the green color and total chlorophylls of kai lan were preserved by oregano EO vapor. With the use of oregano EO vapor generated by 10 µL oregano EO in a 1.8-L container, the shelf life of kai lan extended from 3 days to at least 7 days when stored at 25°C and from 5 days to at least 14 days when stored at 7°C. The antimicrobial effect was studied with the plating counting method to reflect the dose-dependent amicrobial effect of oregano EO vapor on kai lan. High-throughput 16S/18S DNA sequencing method was applied to evaluate the microbial ecological changes of kai lan under oregano EO vapor treatment. Taken together, our results suggest that oregano EO vapor could be used to extend the shelf life of kai lan. However, the dose of usage must be optimized with care, and one must realize the effectiveness might vary essentially when applying the EO vapor on other types of leafy green vegetables.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 1","pages":"e17673"},"PeriodicalIF":3.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11743022/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142997007","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":"Dry ice sublimation: A computational study with experimental validation for the effects of geometry.","authors":"Ferruh Erdogdu, Kimberly Hafner, Ozan Altin, Ozan Karatas, Ziynet Boz, Bruce A Welt","doi":"10.1111/1750-3841.17496","DOIUrl":"https://doi.org/10.1111/1750-3841.17496","url":null,"abstract":"<p><p>Dry ice is one of the world's most in-demand commodities for cold-chain distribution of temperature-sensitive products. It offers an effective cooling solution without requiring mechanical refrigeration or specialized equipment. Dry ice is commonly produced as pellets and blocks. A widely used \"rule of thumb\" suggests that dry ice sublimates about 3%-8% per day. Mass of dry ice is typically the only packaging specification and/or regulatory limitation, even though sublimation rate is highly dependent on geometry. Therefore, the purpose of this study was to develop and validate a computational model for the sublimation process and to elucidate effects of geometry and orientation on dry ice sublimation. Experiments on sublimation of dry ice blocks were carried out and used to validate a multi-physics model involving radiation and convection heat transfer, computational fluid dynamics, and changes in the geometrical features. Following model validation, effects of dry ice geometry on sublimation rates were evaluated. Volume-to-surface area ratio was found to be a significant sublimation cooling performance parameter. Results showed that for the same mass, the rate of sublimation in the form of a sphere (high volume-to-surface area ratio) was almost half that of dry ice in the form of a block (lower volume-to-surface area ratio). This finding enhances our understanding of dry ice sublimation and cooling, which promises to help to improve practical cold-chain maintenance.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 1","pages":"e17496"},"PeriodicalIF":3.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142997040","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":"Fe₃O₄@SiO₂/GO/HKUST-1 nanocomposite for quercetin extraction and preconcentration followed by its determination using HPLC.","authors":"Nikoo Alavi, Akbar Malekpour","doi":"10.1111/1750-3841.17603","DOIUrl":"https://doi.org/10.1111/1750-3841.17603","url":null,"abstract":"<p><p>Quercetin, a key flavonoid found in many fruits and vegetables, offers notable health benefits, including antioxidant, antiviral, and antitumor properties. Yet, isolating it from complex plant materials is challenging. This research aimed to develop a selective and efficient sorbent to clean up real sample matrices and pre-concentrate quercetin, enhancing its detection using high-performance liquid chromatography (HPLC). Several metal organic frameworks (MOFs) were synthesized and initially, their abilities to sorption of quercetin from aqueous and alcohol media were examined. Among them, HKUST-1 showed the best performance. To improve the efficiency of this MOF, its composite with graphene oxide (GO) was prepared (Fe₃O₄@SiO₂/GO/HKUST-1) and was employed for quercetin extraction through magnetic dispersive micro solid-phase extraction. The effect of different parameters was examined and the kinetic, thermodynamic, and isotherm of the sorption process was studied. The related results showed the system followed the pseudo-second-order kinetic model, with the Temkin and Langmuir isotherm models applicable in aqueous and methanol solutions, respectively. The method enabled rapid preconcentration and clean up within 20 min, with a 99.6% adsorption efficiency using just 5 mg of sorbent. The nanocomposite demonstrated an adsorption capacity of 29.3 mg/g and effectively extracted quercetin from red onion samples, achieving recovery rates between 75% and 98% for HPLC-diode array detector analysis. PRACTICAL APPLICATION: Quercetin is a common polyphenolic compound, which is widely found in plant materials such as onions. Owing to its medicinal effects including anti-inflammatory, anti-oxidant, anti-cancer, cardioprotective, anti-bacterial, anti-viral, and anti-allergic features, it has widespread usage in pharmacology and preparation of food preservers. In this study, Fe₃O₄@SiO₂/GO/HKUST-1 nanocomposite was synthesized for extraction and preconcentration of quercetin from an onion sample. Very low amounts of this sorbent indicated high adsorption percentage and adsorption capacity for quercetin. This method was simple, fast, cost-effective, precise, and accurate, which exhibited a potential for extraction of quercetin in a large scale.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 1","pages":"e17603"},"PeriodicalIF":3.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142997054","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":"Evaluating the antioxidant, anti-inflammatory, and neuroprotective potential of fruiting body and mycelium extracts from edible yellow morel (Morchella esculenta L. Pers.).","authors":"Rida Haider, Luisa Agnello, Shahid Masood Shah, Muhammad Sufyan, Nimra Khan, Abdul Nazir, Marcello Ciaccio, Sidra Rehman","doi":"10.1111/1750-3841.17619","DOIUrl":"10.1111/1750-3841.17619","url":null,"abstract":"<p><strong>Scope: </strong>This study aimed to assess the antioxidant, anti-inflammatory, and acetylcholinesterase activities of fruiting bodies (FB) and mycelium (M) extracts of Morchella esculenta L. collected from various regions of Pakistan. The samples included Skardu fruiting body (SKFB) and mycelia Skardu (SKM), Malam Jaba fruiting body (MJFB) and Malam Jaba mycelia (MJM), Krair Mansehra fruiting body (KMFB) and Krair Mansehra mycelia (KMM), and Thandiani fruiting body (TFB) and Thandiani mycelia (TM).</p><p><strong>Methods and results: </strong>The IC₅₀ values for free radical scavenging activity of all samples revealed that fruiting body SKFB and MJFB of M. esculenta are significantly involved in relieving oxidative stress. Bovine serum albumin conformation destruction assay showed a significantly increased anti-inflammatory activity of SKFB with an IC₅₀ value of 10.94 ± 0.098 µg/mL. The human red blood cell protection assay showed that TFB has a lower EC₅₀ value as compared to other samples. KMFB and KMM extracts of M. esculenta showed significantly higher anti-acetylcholinesterase activity compared to the standard drug, donepezil. The lower IC₅₀ value of M. esculenta extracts suggested higher efficacy for acetylcholinesterase (AChE) inhibition. Enzyme kinetics results showed that KMFB of M. esculenta is a competitive inhibitor, while KMM and Donepezil are noncompetitive AChE inhibitors. Further, molecular docking, physicochemical properties and ADMET analysis of M. esculenta constituents showed smooth drug diffusion and protection against neurodegenerative disorders.</p><p><strong>Conclusion: </strong>This study indicates that M. esculenta extracts may hold significant therapeutic potential for neurodegenerative diseases, opening a path for potential therapeutic strategies.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 1","pages":"e17619"},"PeriodicalIF":3.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143045134","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":"Investigating the effects of citric acid concentrations on acidification, rheological, and microbial properties of fermented soy protein isolate yogurts.","authors":"Rabia Farheen Shamim Basha, Julia A Fukuba, Matthew D Moore, Amanda J Kinchla","doi":"10.1111/1750-3841.17601","DOIUrl":"https://doi.org/10.1111/1750-3841.17601","url":null,"abstract":"<p><p>As consumer awareness grows regarding the environmental and health impacts of animal-based products, plant-based alternatives are gaining popularity in developed countries. Plant-based proteins, like soy protein isolate (SPI), are valued for their sustainability and ability to complement animal proteins. SPI is commonly used in plant-based yogurts due to its high-quality protein, strong gelling capacity, and support for lactic acid bacteria (LAB) growth. Typically, plant-based yogurts use citric acid (CA) as a preservative, but its effect on LAB quality and effects is not fully understood. This study examines how different CA concentrations (0%, 1%, 1.5%, 2%, and 3%) influence the physicochemical, rheological, and microbial properties of fermented SPI yogurts under various temperature conditions over time (0, 15, and 24 h at 45°C and 48 h readings at 4°C). Higher CA concentrations led to lower pH, higher total titratable acidity, a loss modulus (G″) exceeding the storage modulus (G'), and increased viscosity. LAB growth was significant at refrigeration temperatures across all samples, indicating LAB adaptation to produce more lactic acid during storage. The study highlights that fermentation duration, temperature, storage conditions, and CA concentration significantly affect the properties of plant-based yogurts. Yogurts with 1% CA exhibited the best quality attributes while maintaining a pH below 4.6 as a food safety process control. This research provides insights into the preservation, safety, and quality of plant-based yogurts. PRACTICAL APPLICATION: This research aims to help food manufacturers improve the quality and safety of plant-based yogurts by optimizing citric acid levels. By balancing acidity and probiotic content, producers can create healthier, more sustainable yogurt alternatives that appeal to environmentally conscious consumers.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 1","pages":"e17601"},"PeriodicalIF":3.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142997106","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}