NPJ Science of Food最新文献_第2页

Controlled preparation of fish oil powders via complex coacervation and genipin crosslinking. 用复合凝聚法和吉尼平交联法制备鱼油粉末。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-05-19 DOI: 10.1038/s41538-025-00448-1

Lijia Chen, Wenjie Zhang, Qiqi Bian, Xichang Wang, Jian Zhong

{"title":"Controlled preparation of fish oil powders via complex coacervation and genipin crosslinking.","authors":"Lijia Chen, Wenjie Zhang, Qiqi Bian, Xichang Wang, Jian Zhong","doi":"10.1038/s41538-025-00448-1","DOIUrl":"10.1038/s41538-025-00448-1","url":null,"abstract":"The application of fish oil is limited by its unpleasant fishy flavour, sensitivity to environments (e.g., oxygen, light, and heat), and poor water solubility. The complex coacervation-based encapsulation of fish oil in powders is a promising method to improve the behavior of fish oil in food science and engineering. Controlled preparation of fish oil powders has become an important topic in improving their properties. Herein, the fish oil-encapsulated powders were controlled prepared by combining a fish gelatin (FG)-alginate complex coacervation method with an intra-particulate genipin-crosslinking method. The genipin crosslinking did not affect the particle morphologies, moisture contents, and fish oil encapsulation ability. However, it did affect other physicochemical properties, fish oil oxidation ability, and in vitro digestion behaviors. Especially, the genipin-to-FG mass ratio of 1.0% induced the lowest water activity (0.45 ± 0.01), highest tapped density (0.107 ± 0.007 g/cm3), highest Carr indexes (58% ± 2%), highest Hausner ratios (2.43 ± 0.13), lowest peak value (636.0 ± 10.0 μm) of the powder sizes, and lowest peroxide peak value (442 ± 3 mmol/kg oil). This work provided useful information to understand the relationship between genipin modification and the properties of the fish oil-encapsulated powders.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"80"},"PeriodicalIF":6.3,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12089318/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144102305","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}

引用次数: 0

Abrogating the adenine methylation ability of Lacticaseibacillus paracasei improves its freeze-drying and storage resistance. 去除副干酪乳杆菌的腺嘌呤甲基化能力可提高其抗冻干性和储存性。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-05-19 DOI: 10.1038/s41538-025-00409-8

Hui Qiao, Mingkun You, Jiaming Yan, Meng Zhang, Kwok Lai-Yu, Wenyi Zhang

{"title":"Abrogating the adenine methylation ability of Lacticaseibacillus paracasei improves its freeze-drying and storage resistance.","authors":"Hui Qiao, Mingkun You, Jiaming Yan, Meng Zhang, Kwok Lai-Yu, Wenyi Zhang","doi":"10.1038/s41538-025-00409-8","DOIUrl":"10.1038/s41538-025-00409-8","url":null,"abstract":"Freeze-drying is a widely adopted method for the long-term storage of starter cultures in the food industry but can cause cell instability and a decline in post-storage viability. We used an unmethylated Lacticaseibacillus paracasei Zhang mutant lacking adenine-specific DNA-methyltransferase. This mutant was subjected to freeze-drying and stored at 30 °C for two distinct durations (30 and 60 days), Our analysis revealed the unmethylated mutant outperformed the wild-type in cell viability and survival following freeze-drying and post-freeze-drying storage. And significant metabolic pathway differences between the stored mutant and wild-type bacteria. These differences were evident in the phosphotransferase system, carbohydrate, and amino acid metabolism, and fatty acid biosynthesis, and were consistent across transcriptomic, proteomic, and metabolomic analyses. This is achieved by modulating key metabolic pathways within the bacteria. This study contributes to the limited literature on the role of bacterial adenine methylation in industrial strain application and starter culture storage.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"78"},"PeriodicalIF":6.3,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12089573/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144102304","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}

引用次数: 0

Occurrence and risk assessment of hydroxymethylfurfural in Iranian traditional breads using green chemistry. 伊朗传统面包中羟甲基糠醛的含量及风险评估。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-05-17 DOI: 10.1038/s41538-025-00446-3

Hamed Sahebi, Adel Mirza Alizadeh, Fataneh Hashempour-Baltork, Hossein Rastegar, Majid Aminzare, Mehran Mohseni

{"title":"Occurrence and risk assessment of hydroxymethylfurfural in Iranian traditional breads using green chemistry.","authors":"Hamed Sahebi, Adel Mirza Alizadeh, Fataneh Hashempour-Baltork, Hossein Rastegar, Majid Aminzare, Mehran Mohseni","doi":"10.1038/s41538-025-00446-3","DOIUrl":"10.1038/s41538-025-00446-3","url":null,"abstract":"This study investigated the formation of 5-hydroxymethylfurfural (5-HMF) in types of traditional Iranian bread. The objective was to identify the most effective extraction method for measuring 5-HMF, using green extraction techniques coupled with HPLC. The highest and lowest mean concentration of 5-HMF was detected in Sangak and Taftoon samples as 74.32 and 15.46 mg/kg, respectively. The chronic daily intake exposure to 5-HMF in traditional breads with non-carcinogenic effects in children, adolescents, and adults who consumed Sangak bread, was higher than others. Target hazard quotient values for all age groups were below 1, indicating low immediate non-carcinogenic risk. Uncertainty analysis of exposure indicated that all age groups consuming breads (especially Sangak) can be exposed to carcinogenic risks. Overall, while the risk of cancer from bread consumption is serious for adults (Sangak) and children (Barbari and Sangak), the study emphasizes the caution regarding Sangak consumption in all age groups.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"76"},"PeriodicalIF":6.3,"publicationDate":"2025-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12084364/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144086636","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}

引用次数: 0

Mining of characteristic microbes and qualities in pickled and salted chili peppers through integrated analysis. 通过综合分析挖掘腌制辣椒的特征微生物和品质。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-05-17 DOI: 10.1038/s41538-025-00442-7

Jiayue Xu, Zhiyuan Zeng, Xiaolei Zheng, Zejun Chu, Sijia Peng, Dong Yang, Siwei Wu, Liang Zhao, Xiaojun Liao

{"title":"Mining of characteristic microbes and qualities in pickled and salted chili peppers through integrated analysis.","authors":"Jiayue Xu, Zhiyuan Zeng, Xiaolei Zheng, Zejun Chu, Sijia Peng, Dong Yang, Siwei Wu, Liang Zhao, Xiaojun Liao","doi":"10.1038/s41538-025-00442-7","DOIUrl":"10.1038/s41538-025-00442-7","url":null,"abstract":"Fermentation techniques produce distinct microbes and qualities of various fermented chili peppers. However, comparative studies on chili peppers fermented using different techniques are limited. This study investigated the characteristic microbes and qualities of pickled and salted chili peppers through targeted and non-targeted analysis. The results revealed that Lactiplantibacillus and Weissella were the dominant microbes in pickled and salted chili peppers respectively. Additionally, pickled chilli peppers contained 6 key unique volatiles, with geraniol and β-myrcene showing significant positive correlation with Lactiplantibacillus. In contrast, salted chilli peppers contained 3 key unique volatiles, with no significant correlation with Weissella. Naringenin, trans-ferulic acid, and DL-p-hydroxyphenyllactic acid in pickled chili peppers exhibited significant positive correlation with Lactiplantibacillus. The weak correlation between Weissella and qualities in salted chili peppers may result from the inhibition of high-salt environment. This study provides insights for inoculated fermentation strategies to preserve microbial diversity and distinct flavors in different fermented chili peppers.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"77"},"PeriodicalIF":6.3,"publicationDate":"2025-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12085669/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144094414","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}

引用次数: 0

Improving stability of frying oils and food quality with addition of dried olive mill wastewater. 加入干橄榄厂废水提高煎炸油的稳定性和食品质量。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-05-16 DOI: 10.1038/s41538-025-00430-x

Rokaya H Jeba, Hanaa M Hemada, Abdel Aziz Nadir, Mohamed E Mansour

引用次数: 0

Rapid detection of honey adulteration using machine learning on gas sensor data. 基于气体传感器数据的机器学习快速检测蜂蜜掺假。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-05-15 DOI: 10.1038/s41538-025-00440-9

Mehmet Milli, Nursel Söylemez Milli, İsmail Hakkı Parlak

{"title":"Rapid detection of honey adulteration using machine learning on gas sensor data.","authors":"Mehmet Milli, Nursel Söylemez Milli, İsmail Hakkı Parlak","doi":"10.1038/s41538-025-00440-9","DOIUrl":"https://doi.org/10.1038/s41538-025-00440-9","url":null,"abstract":"Honey has long been an essential component of human nutrition, valued for its health benefits and economic significance. However, honey adulteration poses a significant challenge, whether by adding sweeteners or mixing high-value single-flower honey with lower-quality multi-flower varieties. Traditional detection methods, such as melissopalynological analysis and chromatography, are often time-consuming and costly. This study proposes an artificial intelligence-based approach using the BME688 gas sensor to detect honey adulteration rapidly and accurately. The sensor captures the gas composition of honey mixtures, creating a unique digital fingerprint that can be analysed using machine learning techniques. Experimental results demonstrate that the proposed method can detect adulteration with high precision, distinguishing honey mixtures with up to 5% resolution. The findings suggest that this approach can provide a reliable, efficient, and scalable solution for honey quality control, reducing dependence on expert analysis and expensive laboratory procedures.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"74"},"PeriodicalIF":6.3,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12078584/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144079218","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}

引用次数: 0

Proper NADES treatment improved Zanthoxylum bungeanum essential oil yield and boosted α-terpineol antibacterial efficacy. 适当的NADES处理可以提高花椒精油的产率，并提高α-松油醇的抗菌效果。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-05-14 DOI: 10.1038/s41538-025-00437-4

Yadong Zhu, Chen Zhang, Jing Liu, Zhide Xue, Bolin Zhang, Hongfei Zhao

引用次数: 0

Mealworm hydrolysate ameliorates dexamethasone-induced muscle atrophy via sirtuin 1-mediated signaling and Akt pathway. 粉虫水解物通过sirtuin 1介导的信号通路和Akt通路改善地塞米松诱导的肌肉萎缩。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-05-13 DOI: 10.1038/s41538-025-00432-9

Sung-Min Kim, Jong-Yeon Kim, Eun-Min Jun, Varun Jaiswal, Eun-Jung Park, Hae-Jeung Lee

{"title":"Mealworm hydrolysate ameliorates dexamethasone-induced muscle atrophy via sirtuin 1-mediated signaling and Akt pathway.","authors":"Sung-Min Kim, Jong-Yeon Kim, Eun-Min Jun, Varun Jaiswal, Eun-Jung Park, Hae-Jeung Lee","doi":"10.1038/s41538-025-00432-9","DOIUrl":"10.1038/s41538-025-00432-9","url":null,"abstract":"Loss of skeletal muscle mass and strength can result from various factors, including malnutrition, glucocorticoid usage, and diseases. The mealworm (Tenebrio molitor larvae) is an edible insect gaining popularity as an alternative protein-rich diet. Mealworms are expected to help alleviate muscle atrophy based on their rich, high-quality protein and peptide content, but it remains unclear whether mealworms ameliorate muscle loss. This study aimed to investigate the potential of mealworm hydrolysate (MH) in mitigating dexamethasone (DEX)-induced muscle atrophy and to elucidate the underlying mechanisms. MH ameliorates muscle atrophy by activating sirtuin 1 (SIRT1) and Akt, reducing muscle-specific RING finger protein-1 and atrogin-1 expression, and inhibiting apoptosis in DEX-treated C2C12 cells. Additionally, MH significantly increased the muscle mass, grip strength, and muscle fiber cross-sectional area by activating SIRT1 and Akt in DEX-treated rats. These findings suggest that MH has the potential in alleviating dexamethasone-induced muscle atrophy.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"72"},"PeriodicalIF":6.3,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12075696/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144038431","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}

引用次数: 0

Chemical and sensory properties of South Tyrol red wines from disease-resistant and Vitis vinifera cultivars. 抗病葡萄品种南蒂罗尔红葡萄酒的化学和感官特性。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-05-09 DOI: 10.1038/s41538-025-00412-z

Gavin Duley, Adriana Teresa Ceci, Edoardo Longo, Aakriti Darnal, Beatriz Martín-García, Emanuele Boselli

引用次数: 0

Perspective on the new Africa Food Safety Agency. 对新成立的非洲食品安全局的看法。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-05-09 DOI: 10.1038/s41538-025-00427-6

Amare Ayalew, Winta Sintayehu, Wezi Chunga-Sambo, Janet Edeme

引用次数: 0