NPJ Science of Food最新文献

{"title":"Dynamic changes in quality and flavor compounds of pork tendons during puffing process","authors":"Xiao-qing Miao, Jia-bo Huang, Ya Li, Xiu-ping Dong, Na Sun, Peng-fei Jiang","doi":"10.1038/s41538-024-00325-3","DOIUrl":"10.1038/s41538-024-00325-3","url":null,"abstract":"To improve the portability of dried pork tendons for consumption, this study investigated the effects of different puffing temperatures (190 °C - 250 °C) and times (1-7 min) on the quality and flavor of pork tendons. As the temperature and time increased, the expansion ratio of pork tendons exhibited a gradual increase. The microstructure of the puffed pork tendons exhibited a uniform porous structure at 230 °C and 250 °C for 6 min. However, further puffing treatment destroyed the spatial structure. GC-IMS identified 68 volatile organic compounds (VOCs), and a total of 16 key VOCs including 2-trans-4-trans-decadienal were screened by GC-MS. Nonanal, 1-octen-3-ol, 2-amylfuran and 2-ethylfuran proved to have a significant effect on the flavor of the puffed pork tendon. The combined puffing performance and flavor analysis revealed that puffing at 230 °C for 6 min was the preferred parameter for puffed pork tendons.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-11"},"PeriodicalIF":6.3,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00325-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142522457","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Combining NIR spectroscopy with chemometrics for discriminating naturally ripened banana and calcium carbide ripened banana","authors":"John‑Lewis Zinia Zaukuu, Sheila Mensah, Eric Tetteh Mensah, Florence Akomanin-Mensah, Solomon Wiredu, Zoltan Kovacs","doi":"10.1038/s41538-024-00327-1","DOIUrl":"10.1038/s41538-024-00327-1","url":null,"abstract":"Calcium carbide is prohibited as a fruit ripening agent in many countries due to its harmful effects. Current methods for detecting calcium carbide in fruit involve time-consuming and destructive chemical analysis techniques, necessitating the need for non-destructive and rapid detection techniques. This study combined near infrared (NIR) spectroscopy with chemometrics to detect two banana varieties ripened with calcium carbide in different forms when they are peeled or unpeeled. Sixteen linear discriminant analysis (LDA) models were developed with high average classification accuracies for classifying banana based on the mode used to ripen banana, type of carbide treatment and the duration of soaking banana in carbide solution. Banana colour was predicted with partial least squared regression (PLSR) models with R2CV > 0.74, RMSECV and <5.4 and RPD close to 3. NIR coupled with chemometrics has good potential as a technique for detecting carbide ripened banana even if the banana is peeled or not.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-14"},"PeriodicalIF":6.3,"publicationDate":"2024-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11513051/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142516509","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 precipitate structure of copper-based antibacterial and antiviral agents enhances their longevity for kitchen use","authors":"Takashi Nishimura, Masami Hashimoto, Kageto Yamada, Ryuji Iwata, Kazuhiro Tateda","doi":"10.1038/s41538-024-00324-4","DOIUrl":"10.1038/s41538-024-00324-4","url":null,"abstract":"The transmission of bacteria through cooking surfaces, the handles of hot plates, and cookware that is not cleaned frequently can pose a problem. In this study, a copper ion-based mixed solution (CBMS) containing only inorganic ions with controlled acidity was assessed as a new antibacterial and antiviral agent. We analysed the structure of the precipitates, and various deposits measuring a few micrometres were observed on the substrates. We have defined these deposits as strongly bonded scaly copper dispersion (SBSCD) structures. The antibacterial copper component of the liquid agent changed over time after application; this mechanism appears to be responsible for the maintenance of antibacterial performance. CBMS demonstrates high safety for the human body and can be applied to stainless steel materials used in kitchens and tables. It exhibits a sustained antibacterial effect over time, and its antibacterial properties can be continuously maintained.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-12"},"PeriodicalIF":6.3,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11502883/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142516511","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancing composition and functionality of jelly candies through apple and beetroot pomace flour addition","authors":"Stanislava Gorjanović, Snežana Zlatanović, Jovanka Laličić-Petronijević, Margarita Dodevska, Darko Micić, Milica Stevanović, Ferenc Pastor","doi":"10.1038/s41538-024-00323-5","DOIUrl":"10.1038/s41538-024-00323-5","url":null,"abstract":"The functionalization of food products with agri-industial residues is of great interest. Apple and beetroot pomace flour, abundant in dietary fiber and antioxidants, were incorporated into jelly candies using agar, pectin, or gelatin. Three functional formulations were devised for each flour type at the pilot scale, resulting in jelly candies with desirable sensory properties and texture. The high content of total polyphenolics, flavonoids, betacyanins, and betaxantines was determined upon in vitro digestion. The influence of different matrices on these bioactives, crucial for exerting antioxidant activity, was evaluated using DPPH and FRAP assays on both fresh and nine-month stored jelly candies, showcasing good bioavailability and retention. Enrichment with APF and BPF also led to reduced postprandial glucose levels, glycemic index, and load determined in vivo. These findings affirm that compositionally optimized innovative formulations of jelly candies facilitate the efficient delivery of compounds with anti-obesity effect from upcycled raw materials.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-11"},"PeriodicalIF":6.3,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11511959/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142504889","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"An integrated proteomics and metabolomics analysis of methylglyoxal-induced neurotoxicity in a human neuroblastoma cell line","authors":"Haomiao Wang, Sjef Boeren, Wouter Bakker, Ivonne M. C. M. Rietjens, Edoardo Saccenti, Liang Zheng","doi":"10.1038/s41538-024-00328-0","DOIUrl":"10.1038/s41538-024-00328-0","url":null,"abstract":"This study aimed to highlight the molecular and biochemical changes induced by methylglyoxal (MGO) exposure in SH-SY5Y human neuroblastoma cells, and to explore how these changes contribute to its neurotoxicity, utilizing an integrated proteomics and metabolomics approach. Using label-free quantitative nanoLC-MS/MS proteomics and targeted LC-TQ-MS/MS-based metabolomics, the results revealed that MGO exposure, particularly at cytotoxic levels, significantly altered the proteome and metabolome of SH-SY5Y cells. Analysis of proteomics data showed significant alterations in cellular functions including protein synthesis, cellular structural integrity, mitochondrial function, and oxidative stress responses. Analysis of metabolomics and integration of metabolomics and proteomics data highlighted significant changes in key metabolic pathways including arginine biosynthesis, glutathione metabolism, cysteine and methionine metabolism, and the tricarboxylic acid cycle. These results suggest that MGO exposure induced both toxic effects and adaptive responses in cells. MGO exposure led to increased endoplasmic reticulum stress, disruptions in cellular adhesion and extracellular matrix integrity, mitochondrial dysfunction, and amino acid metabolism disruption, contributing to cellular toxicity. Conversely, cells exhibited adaptive responses by upregulating protein synthesis, activating the Nrf2 pathway, and reprogramming metabolism to counteract dicarbonyl stress and maintain energy levels. Furthermore, a set of key proteins and metabolites associated with these changes were shown to exhibit a significant concentration-dependent decrease or increase in their expression levels with increasing MGO concentrations, suggesting their potential as biomarkers for MGO exposure. Taken together, these findings provide insight into the molecular mechanisms underlying MGO-induced neurotoxicity and potential targets for therapeutic intervention.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-16"},"PeriodicalIF":6.3,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11502746/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142504888","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Fluorinated compounds in paper and paperboard based food packaging materials","authors":"Susana Guzman-Puyol","doi":"10.1038/s41538-024-00326-2","DOIUrl":"10.1038/s41538-024-00326-2","url":null,"abstract":"Paper- and paperboard-based materials are alternatives to petroleum-based plastics in food packaging but unsuitable for their poor moisture and oil resistance. In this sense, fluorinated compounds improve water and grease repellency, though their use is controversial. This Perspective discusses main techniques to combine fluorinated compounds with paper and paperboard, including water and oil contact angles and grease resistance values, and summarizes main legal aspects in Europe and the United States.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-7"},"PeriodicalIF":6.3,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11500382/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142516510","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Exploring consumer acceptability of leafy greens in earth and space immersive environments using biometrics","authors":"Claudia Gonzalez Viejo, Natalie Harris, Eden Tongson, Sigfredo Fuentes","doi":"10.1038/s41538-024-00314-6","DOIUrl":"10.1038/s41538-024-00314-6","url":null,"abstract":"Novel research on food perception is required for long-term space exploration. There is limited research on food/beverage sensory analysis in space and space-simulated conditions, with many studies presenting biases in sensory and statistical methods. This study used univariate and multivariate analysis on data from pick-and-eat leafy greens to assess self-reported and biometric consumer sensory analysis in simulated microgravity using reclining chairs and space-immersive environments. According to ANOVA (p < 0.05), there were significant differences between interaction room × position for head movements; besides, there were non-significant differences in the interaction samples × environment. On the other hand, there were significant differences in the sample×position interaction for all liking attributes. Results from multivariate analysis showed effects on self-reported, physiological, and emotional responses of samples in space-related positions and environments related to sensory perception changes. Non-invasive biometrics could offer a powerful tool for developing digital twins to assess genetically modified plants and plant-based food/beverages for long-term space exploration.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-10"},"PeriodicalIF":6.3,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11464502/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142392179","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Use of physiologically based kinetic modeling to predict neurotoxicity and genotoxicity of methylglyoxal in humans","authors":"Liang Zheng, Xiyu Li, Frances Widjaja, Chen Liu, Ivonne M. C. M. Rietjens","doi":"10.1038/s41538-024-00322-6","DOIUrl":"10.1038/s41538-024-00322-6","url":null,"abstract":"This study aimed to evaluate human neurotoxicity and genotoxicity risks from dietary and endogenous methylglyoxal (MGO), utilizing physiologically based kinetic (PBK) modeling-facilitated reverse dosimetry as a new approach methodology (NAM) to extrapolate in vitro toxicity data to in vivo dose-response predictions. A human PBK model was defined based on a newly developed and evaluated mouse model enabling the translation of in vitro toxicity data for MGO from human stem cell-derived neurons and WM-266-4 melanoma cells into quantitative human in vivo toxicity data and subsequent risk assessment by the margin of exposure (MOE) approach. The results show that the MOEs resulting from daily dietary intake did not raise a concern for endpoints for neurotoxicity including mitochondrial function, cytotoxicity, and apoptosis, while those for DNA adduct formation could not exclude a concern over genotoxicity. Endogenous MGO formation, especially under diabetic conditions, resulted in MOEs that raised concern not only for genotoxicity but also for some of the neurotoxicity endpoints evaluated. Thus, the results also point to the importance of taking the endogenous levels into account in the risk assessment of MGO.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-12"},"PeriodicalIF":6.3,"publicationDate":"2024-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00322-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142378143","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Comprehensive analysis of PFAS presence from environment to plate","authors":"Maria-Eleni Dimitrakopoulou, Manos Karvounis, George Marinos, Zacharoula Theodorakopoulou, Eleni Aloizou, George Petsangourakis, Mihalis Papakonstantinou, Giannis Stoitsis","doi":"10.1038/s41538-024-00319-1","DOIUrl":"10.1038/s41538-024-00319-1","url":null,"abstract":"Per- and polyfluoroalkyl substances (PFAS) pose an emerging environmental risk impacting food products and ecosystems. This study analyzes over 150,000 entries from food safety authorities and scientific publications from 2017 onwards. Our findings show that fish & seafood, and biota have the highest PFAS concentrations due to environmental contamination and bioaccumulation. Surface water samples also frequently contain PFAS, raising concerns about long-term ecological and human health effects. Comprehensive strategies are essential to mitigate these risks.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-10"},"PeriodicalIF":6.3,"publicationDate":"2024-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00319-1.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142378141","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Lactiplantibacillus plantarum 299V-fermented soy whey improved the safety and shelf life of Pacific oysters (Magallana gigas)","authors":"Lipin Chen, Qian Hua, Mei Zhen Michelle Ten, Zhaojie Li, Changhu Xue, Dan Li","doi":"10.1038/s41538-024-00317-3","DOIUrl":"10.1038/s41538-024-00317-3","url":null,"abstract":"This study developed a postbiotic fermentation solution for fresh oyster preservation with the use of food waste soy whey. Lactiplantibacillus plantarum 299V was able to proliferate in soy whey within 24 h without any supplementation. Pacific oysters (Magallana gigas) were immersed in the postbiotic fermentation solution and stored at 4 °C for 12 days. Pathogenic bacteria Vibrio parahaemolyticus and Salmonella enterica introduced by bioaccumulation were suppressed to levels below the detection limit (<2 log CFU/g) within 4 days. The spoilage-related microbial parameters and chemical parameters were maintained at low levels across the 12 days. Sensory evaluation revealed that the product had a positive effect on most of the participants (>60%). Overall, the postbiotic fermentation solution reported in this study enhanced the shelf life and safety of oysters in a sustainable way and could also be recognized as an innovative probiotic vehicle with potential implications for human health promotion.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-10"},"PeriodicalIF":6.3,"publicationDate":"2024-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00317-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142377219","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}