Journal of Food Science最新文献

{"title":"Perlolyrine Formation and Isoflavones Hydrolysis During Miso Fermentation Affected by Tryptophan and Tryptamine.","authors":"Hsiang-Shun Chen, Po-Chang Chiu, Ya-Che Tsai, Yu-Jang Li, Ming-Yi Yen, Ya-Jing Zhan, Robin Y-Y Chiou","doi":"10.1111/1750-3841.71364","DOIUrl":"10.1111/1750-3841.71364","url":null,"abstract":"<p><p>Perlolyrine and flazin are bioactive β-carbolines belonging to naturally occurring alkaloids. In this study, perlolyrine was first isolated and identified in miso fermented at 50°C for 8 weeks. As affected by tryptophan and tryptamine-supplemented for fermentation and based on standard curves constructed by the isolated perlolyrine and flazin, perlolyrine ca. 0.83 mg/g miso was formed in both, whereas flazin ca. 3.9 mg/g miso was produced in the tryptophan-supplemented miso. As assessed and noticed spontaneously, hydrolysis of the miso isoflavones was potently inhibited by supplemented tryptamine. This inhibitory effect was also observed in hydrolysis of a soy-isoflavone isolate as a substrate by rice koji extract or almond β-glucosidase. In a model investigation, para-nitrophenyl-β-d-glucopyranoside (pNPG) was extensively hydrolyzed by β-glucosidase (in phosphate-buffered saline [PBS], pH 7.4) in the presence of tryptophan, but the reaction was inhibited by tryptamine in a dose-dependent manner. In quantification of para-nitrophenol (pNP) released from hydrolysis of pNPG at various concentrations, it shows that the electrostatic status attributed to different isoelectric points of tryptamine and tryptophan may exhibit mixed-competitive hindrance or blockage of the β-glucosidase-like activity originating from rice koji and result in varied effects on miso isoflavones hydrolysis. PRACTICAL APPLICATIONS: This study marks the first successful isolation and identification of perlolyrine and flazin-both are naturally occurring bioactive alkaloids-in miso. Miso fermentation is not only a traditional process in production of the historical fermented food but also identified as a carrier-food enriched with β-carbolines. Spectacularly, formation of these compounds could be enhanced by supplementation of tryptophan for miso fermentation.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71364"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13527885/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148862948","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":"The Impact of Brewer's Spent Grain on Noodle Quality and Composition.","authors":"Gabriely M Soncin Alfaro, Shaun J Clare, Robert S Brueggeman, Sean M Finnie, Alecia M Kiszonas","doi":"10.1111/1750-3841.71428","DOIUrl":"10.1111/1750-3841.71428","url":null,"abstract":"<p><p>Brewer's spent grain is a large, highly nutritious fraction remaining after the brewing of beer. Spent grain is usually used as animal feed, when destinations are closely available. It is also discarded in landfills, leading to economic and environmental concerns. This study explored the use of spent grain to enhance the nutritional content of fresh yellow alkaline noodles while also decreasing spent grain waste. Spent grain from a malting barley variety was produced, oven-dried, milled, and blended with wheat flour at 5%, 15%, and 25% of spent grain (w/w) to produce noodles. The impact of these test formulations on noodle quality, as well as composition, measured as total arabinoxylans and β-glucans, was investigated for both raw and cooked noodles. A commercial sample of buckwheat noodles (BW) was also tested for comparison. On average, noodles with 25% spent grain cooked 2 min faster than BW and a wheat control made without the addition of spent grain (p < 0.05). Spent grain noodles were slightly firmer, had lower cooking loss, and had lower weight increase compared to the control noodles. Portions of 100 g of cooked noodles made with 25% spent grain had 2.2 g more fiber than control noodles, measured as total arabinoxylans and β-glucans. The inclusion of 25% spent grain is a viable way to enhance noodle fiber content while maintaining noodle quality. PRACTICAL APPLICATIONS: Dried and ground spent grain can be incorporated into noodles, simultaneously improving noodle fiber content and reducing cooking time. Noodles represent a potential new market for spent grain, preventing byproduct waste.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71428"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13529912/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148862891","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":"Ultrasonication-Enhanced Physicochemical Stability and Antimicrobial Efficacy of Zein-Based Nanomaterials Loaded With Cinnamaldehyde and D-Limonene.","authors":"Aaron Dudley, Xuetong Fan, Joseph Uknalis, Tony Z Jin","doi":"10.1111/1750-3841.71423","DOIUrl":"10.1111/1750-3841.71423","url":null,"abstract":"<p><p>The objective of this work was to evaluate the effect of processing via ultrasonication on the physiochemical and antimicrobial properties of zein nanoemulsions (NE) loaded with essential oils (cinnamaldehyde [CA], D-limonene [Lim], and their combination [CO]). NE consisting of 2% zein and 1% EO were prepared using probe sonication. Nanofilms (NF) were prepared from the subsequent NE using the solvent casting technique. Zeta potential, particle size, and polydispersity index (PDI) were monitored for 30 days at 4 and 22°C. Minimum inhibitory concentrations (MICs), minimal bactericidal concentrations (MBCs), and microbial reductions were also determined. Ultrasonication effectively reduced particle size, increased storage stability, and enhanced antimicrobial efficacy. SEM imaging revealed that the nanomaterial droplets ranged from 93.98 nm to 227.95 nm in diameter and remained stable after 1 month of storage at 4 or 22°C. In-vitro results showed that NEs with CA and CO inhibited the growth of both Escherichia coli O157:H7 (EC) and Listeria monocytogenes (LM) at concentrations < 2000 ppm, whereas NEs with Lim had the least antimicrobial effect, with much higher MICs and MBCs than CA. NEs with CA exhibited bactericidal activity against EC and LM after 24 h of treatment. SEM imaging also showed that CA induced noticeable morphological changes in EC cells, indicating cell damage. Results confirm that essential oils, specifically cinnamaldehyde, can be loaded into zein-based films and may be used as antimicrobial preservatives to enhance food safety. PRACTICAL APPLICATIONS: In recent years there has been an increase in foodborne disease outbreaks associated with ready-to-eat produce. Two major bacterial pathogens responsible for these outbreaks are Listeria monocytogenes and Escherichia coli O157:H7. Several studies have shown that encapsulation of natural antimicrobials into edible nanoemulsion coatings and films can enhance their antimicrobial activity in food systems. The results of this study demonstrate that films and coatings made from zein-based polymer loaded with cinnamaldehyde, limonene, and a combination of both essential oils effectively reduced populations of these pathogens. Our results also demonstrate that these nanoemulsions may be a promising tool to enhance the safety and quality of fresh produce.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71423"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13529927/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148862884","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 Hibiscus sabdariffa Incorporation on Physicochemical Properties, Color Attributes, and Antioxidant Activity of Mead.","authors":"Luiz Antônio Teixeira Pedott, Lucas Henrique do Nascimento, Laís Thomazoni, Jamile Zeni, Eunice Valduga","doi":"10.1111/1750-3841.71439","DOIUrl":"https://doi.org/10.1111/1750-3841.71439","url":null,"abstract":"<p><p>The incorporation of botanical ingredients into mead has emerged as a promising strategy for developing fermented beverages enriched with natural bioactive compounds with improved physicochemical quality and bioactive properties. This study evaluated the fermentation performance of mead production and the effects of post-fermentation incorporation of a hydroalcoholic Hibiscus sabdariffa extract on the physicochemical characteristics, color attributes, and antioxidant activity of the final beverage. Two formulations were produced: a control mead and a hibiscus-enriched mead containing 20% (v/v) extract. Fermentation kinetics demonstrated adequate fermentative performance despite incomplete sugar utilization, resulting in beverages with moderate ethanol content (∼4.7% v/v) and residual sugar concentrations of approximately 37 g/L. The hydroalcoholic extract contained high concentrations of total phenolics (1.59 mg GAE/mL), total flavonoids (0.091 mg EQ/mL), and total anthocyanins (0.441 mg CE/mL), which contributed to an approximately 10-fold increase in antioxidant activity, increased titratable acidity, a lower pH, reduced luminosity (L*), and higher redness (a*) owing to the presence of anthocyanin pigments and naturally occurring organic acids. Overall, post-fermentation incorporation of H. sabdariffa enhanced the physicochemical, chromatic, and functional quality of mead while preserving the fermentation characteristics previously achieved, highlighting its potential as a multifunctional natural ingredient for clean-label, value-added fermented beverages. PRACTICAL APPLICATIONS: The incorporation of H. sabdariffa into mead improved physicochemical, visual, and functional properties while preserving the alcohol content and residual sugar profile established during fermentation. Hibiscus enhanced acidity, red coloration, and antioxidant activity, highlighting its potential as a natural colorant and source of bioactive compounds in clean-label fermented beverages. These results support the development of innovative, value-added mead formulations with greater functional and commercial appeal.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71439"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148890533","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":"Exploring the Effectiveness of Gamification in Food Safety Training: A Systematic Review.","authors":"Alexandria Nivelle Mekanna, Christelle Bou-Mitri","doi":"10.1111/1750-3841.71442","DOIUrl":"https://doi.org/10.1111/1750-3841.71442","url":null,"abstract":"<p><p>Conventional food safety training has long been the primary approach for educating food handlers; however, gamification has emerged as an innovative strategy to enhance food safety learning and help prevent the risk of foodborne illnesses. This study aimed to systematically evaluate the effectiveness of gamification in food safety training by synthesizing the available evidence on its impact on educational outcomes, engagement, motivation, and food safety behavior compared with conventional instructional approaches. This systematic review followed the PRISMA-P methodology to screen and retrieve peer-reviewed articles published between 2006 and 2025 from databases including Web of Science and Scopus. Among the eight identified studies, the reported interventions primarily used web-based games, simulation activities, serious games, and gamified training platforms targeting topics such as hygiene, cross-contamination prevention, cooking temperatures, microbiological risks, and HACCP principles. Most studies employed quasi-experimental or randomized controlled designs and reported positive educational outcomes, including enhanced self-efficacy, behavioral awareness, problem-solving skills, and compliance with food safety practices. The findings suggest that gamification could offer a promising approach for food safety education; however, the current data remain inconclusive because of the limited number of heterogeneous studies and the lack of high-quality evidence assessing long-term behavioral change. It is suggested that future research could benefit from developing inclusive, AI-enhanced gamified food safety training tools that provide personalized, multilingual, culturally adapted, and literacy-sensitive learning experiences while integrating adaptive feedback, real-time analytics, and immersive technologies to improve accessibility, engagement, and long-term behavioral change across diverse populations.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71442"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148890504","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":"Modulatory Effect of the Alfalfa Polysaccharide Fraction II on Cyclophosphamide-Induced Immunosuppression in Mice.","authors":"Fengwei Li, Zhiyu Yan, Na Mu, Ziheng Wang, Yueling Shang, Yongmei Lyu, Biyun Zhao, Xiaohong Yu","doi":"10.1111/1750-3841.71431","DOIUrl":"https://doi.org/10.1111/1750-3841.71431","url":null,"abstract":"<p><p>This study investigated the protective effects of alfalfa polysaccharide fraction II (APS-II) on immunosuppression induced by cyclophosphamide (CTX) in mice. APS-II was extracted using ultrasound-assisted enzymatic extraction method and purified by DEAE-52 cellulose chromatography. Its structural characteristics, including molecular weight (Mw), monosaccharide composition, and thermal stability, were analyzed. A CTX-induced immunosuppressed mouse model was established to evaluate the effects of APS-II on immune organ indices, serum cytokines, antioxidant indicators in liver and spleen tissues, and intestinal microbiota. Results showed that APS-II, with main Mw of 28.05 kDa, consisted of glucose, galactose, mannose, arabinose, glucuronic acid, and rhamnose in the molar ratio of 8.04:1.22:1.18:0.92:1:0.06. Treatment with medium and high doses of APS-II significantly restored thymus and spleen indices (p < 0.05), increased serum cytokine levels of interleukin-2 (IL-2), interleukin-1 beta (IL-1β), and interferon-gamma (IFN-γ) (p < 0.05), and ameliorated spleen and thymus histopathology. Antioxidant parameters of total antioxidant capacity (T-AOC), catalase (CAT), and glutathione (GSH) were elevated, and malondialdehyde (MDA) was reduced, reaching significance at the high dose (p < 0.05). Additionally, APS-II reshaped the gut microbiota by increasing Bacteroidota abundance and reducing the Firmicutes/Bacteroidota ratio (p < 0.05), enriching Muribaculaceae and Lactobacillus (p < 0.01), while decreasing potentially pathogenic Rikenellaceae. In conclusion, APS-II provides significant protection against CTX-induced immunosuppression and holds promise as a functional food ingredient for immune health. PRACTICAL APPLICATIONS: Alfalfa polysaccharide fraction II (APS-II) exerts a protective effect on mice with CTX-induced immunosuppression, laying the scientific foundation for its development as an immunomodulatory ingredient in functional foods and dietary supplements.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71431"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148890520","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":"Influence of Frying Batches and Oil Oxidation on Sensory Properties and Volatile Compounds of Batter-Coated Meat Strips.","authors":"Xinyue Wang, Miao Feng, Zaifei Zheng, Luyi Jin, Xiao Ma, Changming Ma, Haibo Shen, Mingcheng Zhang, Dengyong Liu","doi":"10.1111/1750-3841.71354","DOIUrl":"10.1111/1750-3841.71354","url":null,"abstract":"<p><p>Repeated frying in soybean oil affects the flavor quality of fried meat products, but the mechanisms underlying flavor evolution remain unclear. Batter-coated meat strips (BCMSs) were used to investigate flavor changes during repeated frying. Sensory characteristics were evaluated using Check-All-That-Apply (CATA) and Temporal Dominance of Sensations (TDS), combined with electronic nose, electronic tongue, GC-MS, GC-MS/MS, and physicochemical analyses of frying oil. The results showed that BCMS flavor quality followed a \"first improvement then deterioration\" trend with increasing frying cycles. Samples fried within six to 30 batches exhibited the most desirable sensory characteristics, whereas prolonged frying increased greasy, oxidized, and rancid attributes. Lipid oxidation-derived volatile compounds were closely associated with oil deterioration and negative sensory perceptions. Overall, six to 30 frying batches were identified as the optimal frying range for BCMSs, and lipid oxidation was confirmed as the primary mechanism driving flavor deterioration during repeated frying.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71354"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13534304/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148872240","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":"Visual Food Object Detection via Open-Vocabulary Learning.","authors":"Shoulong Liu, Guorui Sheng, Shaojie Zhou, Bolin Yang, Weiqing Min, Shuqiang Jiang","doi":"10.1111/1750-3841.71414","DOIUrl":"https://doi.org/10.1111/1750-3841.71414","url":null,"abstract":"<p><p>The rapid diversification of food products, frequent packaging updates, and seasonal variations pose significant challenges for vision-based food inspection and dietary monitoring in real-world food systems. To address the need for scalable and flexible food analysis, this study proposes a domain-adaptive open-vocabulary food object detection (OVFD) framework that enables the identification of both existing and previously unseen food categories without category-specific box annotations for new items. By leveraging open-vocabulary representations, the framework allows dynamic expansion of detectable food categories as new items emerge, supporting continuous adaptation to evolving products, recipes, and dietary patterns while reducing manual annotation requirements. The proposed method integrates a dynamic prompt distribution network (DPDN) to improve region-text alignment, along with a density-aware multiple instance learning (DA-MIL) strategy that uses weakly supervised image-level tags to improve generalization and suppress background-driven detections. To reduce semantic leakage, Food2K labels are filtered by normalized matching, synonym auditing, and overlap-based rules before training. The framework was evaluated on multiple benchmark food datasets under open-vocabulary settings, demonstrating consistent improvements in detection performance for both Base (seen) and Novel (unseen) food categories, with Novel-category gains also observed under AP75 (average precision at intersection-over-union = 0.75) and COCO-style AP. Repeated-run reporting, error analysis, and limited external evaluation support stability and practical plausibility. By enabling dynamic category expansion with reduced annotation overhead, the proposed approach provides an assistive localization module for downstream dietary assessment, sorting review, and quality-inspection workflows, while task-specific validation and human verification remain necessary before operational food-safety or production-line use. PRACTICAL APPLICATIONS: This study provides an OVFD approach that can be adapted to new food items with reduced category-specific box annotation. Bounding-box localization can support upstream perception for portion estimation, ingredient-level dietary logging, assisted sorting review, and quality-inspection workflows by identifying where food items are located before secondary human or automated assessment. The present evidence supports assistive use only; human verification and validation under pilot-plant or real production conditions remain necessary before operational use. The detector is therefore intended to provide spatial evidence for subsequent review, not to replace validated food-inspection, quality-assessment, or production-control procedures.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71414"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148890514","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":"Thermal and Physical Properties of Gummy Candies and Marshmallows Made With Isomaltulose and Allulose.","authors":"Josie R Sorensen, Luis J Bastarrachea","doi":"10.1111/1750-3841.71415","DOIUrl":"10.1111/1750-3841.71415","url":null,"abstract":"<p><p>Rare sugars are becoming increasingly popular as alternatives to sucrose within the confectionery industry. To effectively incorporate them into confections, it is valuable to have a firm understanding of how the rare sugars affect the physicochemical properties of confections. Gummy candies and marshmallows were made using sucrose, and then again, completely replacing the sucrose first with the rare sugar isomaltulose and next with allulose. The candies were imaged with scanning electron microscopy, showing the different crystallization behaviors within the candy matrices. Texture analysis was used to determine cohesiveness, hardness, and gumminess of the candies. Gummy candies made with isomaltulose were harder and less cohesive than those made with sucrose and allulose (hardness values of gummy candies made with Sucrose: 82.8 ± 34.0 N; Isomaltulose: 350.9 ± 40.9 N; Allulose: 26.55 ± 5.7 N). Marshmallows made with allulose were softer and less cohesive than those made with the other sugars. Moisture sorption isotherms were determined, indicating that candies made with isomaltulose remained relatively stable across the range of water activities. Comparatively, allulose had a higher affinity for water within the same storage conditions. Thermal properties were additionally studied. Candies made with allulose regularly had a lower glass transition temperature than those made with the other sugars. Results indicated that the use of isomaltulose and allulose do affect the thermal and physical properties of confections and have different suitability for use.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71415"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13527172/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148862908","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":"Soy Protein Isolate-β-Cyclodextrin Microencapsulation Boosts Stability and Intestinal Delivery of α-Linolenic Acid-Rich Structured Lipids: Oxidation, Digestion, and Molecular Docking Evaluation.","authors":"Yilai Wan, Xinyu Guo, Jiaying Li, Jia-Ning Liu, Honghong Zhang, Huixin Luo, Jiazhi Wang, Wenyu Liu, Changqing Wei","doi":"10.1111/1750-3841.71419","DOIUrl":"10.1111/1750-3841.71419","url":null,"abstract":"<p><p>The previous study found that a structured lipid rich in α-linolenic acid (ALA-SL) is prone to oxidative rancidity due to its high degree of unsaturation. To improve its oxidative stability and targeted slow-release behavior during gastrointestinal digestion, ALA-SL microcapsules (ALA-SLMs) were prepared by freeze-drying in this study. Under optimal conditions, ALA-SLMs exhibited an excellent embedding efficiency of 98.00% ± 0.46%, with an approximately spherical structure, particle size concentrated between 1 and 10 µm, and good uniformity verified by a span value of 1.92. After 60 days of storage at 4°C, 25°C, 40°C, and 60°C, the peroxide value (PV) of unencapsulated ALA-SL was 1.02-, 1.06-, 1.01-, and 1.11-fold higher than that of ALA-SLMs, respectively. In vitro simulated digestion demonstrated its characteristic intestinal sustained-release behavior, which provides preliminary in vitro evidence that may favor enhanced intestinal absorption of α-linolenic acid (ALA); however, further cellular or animal trials are required to quantitatively validate its actual in vivo bioavailability improvement. Molecular docking predicted that β-cyclodextrin (β-CD) only forms weak shallow non-covalent complexes with ALA via cavity-mouth hydrogen bonds, which offers limited molecular-level protection for unsaturated fatty acids.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71419"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13527170/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148862929","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}