NPJ Science of Food最新文献_第3页

Enhancing phenolic extractability and antioxidant activity in dandelion leaves and roots through instant controlled pressure drop pretreatment. 通过即时可控压降预处理提高蒲公英叶和根中酚类物质的提取性和抗氧化活性。

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-04-24 DOI: 10.1038/s41538-026-00833-4

Luisa Fernanda Macías-Muñoz, Anaberta Cardador-Martínez, Carmen Téllez-Pérez, Maritza Alonzo-Macías

{"title":"Enhancing phenolic extractability and antioxidant activity in dandelion leaves and roots through instant controlled pressure drop pretreatment.","authors":"Luisa Fernanda Macías-Muñoz, Anaberta Cardador-Martínez, Carmen Téllez-Pérez, Maritza Alonzo-Macías","doi":"10.1038/s41538-026-00833-4","DOIUrl":"https://doi.org/10.1038/s41538-026-00833-4","url":null,"abstract":"The growing interest in sustainable sources of bioactive compounds has led to the exploration of underutilized edible plants such as Taraxacum officinale (Dandelion). In this study, Instant Controlled Pressure Drop (DIC) was investigated as a pretreatment to enhance the extractability of antioxidant compounds from dandelion leaves and roots, processed and analyzed separately, considering their distinct biochemical composition and potential applications. DIC treatments were applied at various steam pressures (0.1-0.4 MPa), times (5-90 s), and cycles (5), and a response surface methodology was used to optimize extraction conditions. Most favorable DIC pretreatment conditions (0.25 MPa, 20 s) resulted in a 265% increase in Total Phenolic Content (TPC) and a significant improvement in antioxidant activity (up to 44% in the DPPH assay). Multicycle DIC treatments enhanced compound availability in root tissues (0.4 MPa, 20 s, 5 cycles), resulting in an almost threefold increase in TPC. These results demonstrate the potential of DIC pretreatment as a green and efficient approach for improving phenolic extractability from wild edible plants such as dandelion, supporting their valorization as functional food ingredients.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":7.8,"publicationDate":"2026-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147777415","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Genome editing and food safety: bridging the validation gap. 基因组编辑与食品安全：弥合验证差距。

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-04-24 DOI: 10.1038/s41538-026-00843-2

Pinar Sekerci Keles, Yusuf Esen

引用次数: 0

Transforming the odor profile of perennial ryegrass protein and surplus bread crusts through solid-state fermentation. 通过固态发酵改造多年生黑麦草蛋白和剩余面包皮的气味特征。

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-04-24 DOI: 10.1038/s41538-026-00831-6

Juan F Sandoval, Jane K Parker, Joe Gallagher, Julia Rodriguez-Garcia, Kerry Whiteside, David N Bryant

{"title":"Transforming the odor profile of perennial ryegrass protein and surplus bread crusts through solid-state fermentation.","authors":"Juan F Sandoval, Jane K Parker, Joe Gallagher, Julia Rodriguez-Garcia, Kerry Whiteside, David N Bryant","doi":"10.1038/s41538-026-00831-6","DOIUrl":"https://doi.org/10.1038/s41538-026-00831-6","url":null,"abstract":"The growing demand for sustainable, high-quality protein sources is driving the development of novel foods. In this study, the underexplored combination of surplus bread crusts (BC), a major source of food waste, and perennial ryegrass (PRG), a traditional forage crop with underexploited potential for human nutrition, was used as a potential substrate in the production of protein-rich novel ingredients for human consumption. The BC substrate supplemented with crude PRG protein was fermented with Rhizopus oligosporus, Aspergillus oryzae or Neurospora intermedia for up to 72 h to enhance the nutritional and olfactory qualities biologically. After solid-state fermentation (SSF), the volatile organic compounds (VOCs) that were present were captured by solid-phase microextraction followed by gas chromatography-mass spectrometry. Over 150 compounds were identified at different stages of SSF and correlated to specific fungi or substrates via principal component analysis (PCA). These results provide an understanding of the composition of VOCs throughout fungal SSF and prove its capacity to improve the odor of forage crops for novel food production.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":7.8,"publicationDate":"2026-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147777519","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of different carbohydrates as drying aids on the properties of fish oil powders. 不同碳水化合物作为干燥助剂对鱼油粉性能的影响。

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-04-22 DOI: 10.1038/s41538-026-00857-w

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

{"title":"Effects of different carbohydrates as drying aids on the properties of fish oil powders.","authors":"Wenjie Zhang, Lijia Chen, Qiqi Bian, Zhengquan Wang, Xichang Wang, Jian Zhong","doi":"10.1038/s41538-026-00857-w","DOIUrl":"https://doi.org/10.1038/s41538-026-00857-w","url":null,"abstract":"Drying aids are important for improving the quality properties of food bioactive compounds in coacervated microcapsules. The purpose of this work was to systematically explore the effects of low molecular weight carbohydrates as drying aids on the preparation and properties of fish oil powders. Three carbohydrates (monosaccharide glucose, disaccharide sucrose and trehalose) were used as drying aids to prepare freeze-dried fish oil@gelatin-pectin@carbohydrate powders, and their effects on powder properties were studied. The carbohydrate coating enhanced oil oxidative stability and delayed the release of free fatty acid (FFA) during in vitro simulated digestion. Compared with the monosaccharide, the disaccharides resulted in lower FFA released percentages (52.2-58.5% vs. 64.4% at 2 h). However, the disaccharides led to higher color differences (1.44-2.51 vs. 1.06), larger particle sizes (D50 = 147-170 vs. 106 μm), increased bulk densities (0.09-0.11 vs. 0.08 g/cm3), higher tapped densities (0.15-0.18 vs. 0.14 g/cm3), improved loading yields (91.5-98.1% vs. 84.3%), higher loading capacities (26.3-28.6% vs. 24.2%), greater encapsulation efficiencies (98.3-98.7% vs. 97.9%), and elevated peroxide values (540-602 vs. 517 mmol/kg oil) than the monosaccharide. The results indicate that low molecular weight carbohydrates are promising drying aids for fish oil encapsulation and contribute to understanding the relationship between carbohydrate drying aids and the properties of oil powders.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":7.8,"publicationDate":"2026-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147777365","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Lactiplantibacillus plantarum-mediated modulation of volatile flavor and quality in low-salt spontaneously fermented yellow capsicum sauce. 植物乳杆菌介导的低盐自发酵黄辣椒酱挥发性风味和品质的调节。

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-04-22 DOI: 10.1038/s41538-026-00854-z

Lijuan Zhou, Dengcheng Li, Yuxin Huang, Jiamu Kang, Yuyun Lu, Lin Zhang, Shao-Quan Liu

{"title":"Lactiplantibacillus plantarum-mediated modulation of volatile flavor and quality in low-salt spontaneously fermented yellow capsicum sauce.","authors":"Lijuan Zhou, Dengcheng Li, Yuxin Huang, Jiamu Kang, Yuyun Lu, Lin Zhang, Shao-Quan Liu","doi":"10.1038/s41538-026-00854-z","DOIUrl":"https://doi.org/10.1038/s41538-026-00854-z","url":null,"abstract":"Yellow capsicum sauce (YCS) is a special fermented condiment in Hainan province, China, and its fermentation typically occurs in a high-salt environment. In this study, the effects of different salt contents (5, 10, 15, and 20%, w/w) on microbial communities and volatile flavor profiles in YCS were systematically investigated by metagenomic approach and HS-SPME-GC-MS. The results revealed that Lactiplantibacillus (54.66%) was the dominant genus in low-salt samples (SF5), while its abundance was less than 6% in higher salinity levels (SF15 and SF20). A total of 48 volatile flavor compounds (VFCs) were detected in the naturally fermented YCS, with alcohols and esters being the primary VFCs. Low-salt fermentation facilitated the accumulation of VFCs, and the total VFCs content in SF5 was the highest. Aroma compounds showed a strong correlation with Lactiplantibacillus plantarum. To further validate the findings, L. plantarum MA1 isolated from SF5 was inoculated into the low-salt YCS substrate for bioaugmented fermentation. This strain significantly increased key aroma components, such as cis-3-hexenyl isovalerate, hexyl 3-methylbutanoate, and ethyl acetate. Moreover, it significantly increased the lactic acid content while reducing the nitrite content, thereby more effectively preserving the fresh yellow color of capsicum sauce and the stability of its spiciness.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":7.8,"publicationDate":"2026-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147777389","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A multi-country citizen-science study on what makes us enjoy a cup of coffee. 这是一项多国公民科学研究，研究是什么让我们喜欢一杯咖啡。

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-04-22 DOI: 10.1038/s41538-026-00832-5

Georgiana Juravle, Delia Elena Diaconașu, Ana-Maria Andrei, Felipe Reinoso-Carvalho, Simon D'Alfonso, Valentina Goglio, Kosuke Motoki, Simone Schmidt, Ceyhun Uçuk, George Van Doorn, Fabiana Mesquita Carvalho, Charles Spence

{"title":"A multi-country citizen-science study on what makes us enjoy a cup of coffee.","authors":"Georgiana Juravle, Delia Elena Diaconașu, Ana-Maria Andrei, Felipe Reinoso-Carvalho, Simon D'Alfonso, Valentina Goglio, Kosuke Motoki, Simone Schmidt, Ceyhun Uçuk, George Van Doorn, Fabiana Mesquita Carvalho, Charles Spence","doi":"10.1038/s41538-026-00832-5","DOIUrl":"https://doi.org/10.1038/s41538-026-00832-5","url":null,"abstract":"Many coffee preferences are known, but studies that comprehensively integrate simultaneous contributions to coffee enjoyment are lacking. An online citizen-science questionnaire designed to identify those factors associated with momentary coffee liking, surveying demographics, extrinsic/intrinsic qualities, and coffee-related habits, is presented (N = 2987; 5 continents; 7 languages; 11 countries; 77 nationalities). The results indicate a higher liking for coffee consumed black, during spring, in the morning, on Wednesdays, and from ceramic cups. Higher-priced coffee is appreciated significantly more, and liking-consumption quantity appears best-optimised at 4-5 cups/day. Several key characteristics for coffee-dislike are evident: waking-up late, drinking from a cup with a lid on, at noon during autumn, with cream, and, potentially implying a possible coping mechanism for bitterness-disliking, adding sugar to coffee. These results constitute the first multi-country cross-context integration of momentary coffee liking and provide an empirical foundation for context-sensitive models linking sensory/behavioural/temporal factors in beverage preference research.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":7.8,"publicationDate":"2026-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147777440","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

An inventory of selected Nigerian fermented foods: enhancing the trajectory of sustainable development goals. 精选尼日利亚发酵食品清单：加强可持续发展目标的轨迹。

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-04-20 DOI: 10.1038/s41538-026-00844-1

Mansurat Bolanle Falana, Quadri Olaide Nurudeen, Muhammed Robiu Asinmi, Muhammad Ali Dikwa

引用次数: 0

Insights on meat hygiene quality in global trade. 全球贸易中肉类卫生质量的见解。

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-04-20 DOI: 10.1038/s41538-026-00767-x

Kudakwashe Magwedere, George Alex Thopil

{"title":"Insights on meat hygiene quality in global trade.","authors":"Kudakwashe Magwedere, George Alex Thopil","doi":"10.1038/s41538-026-00767-x","DOIUrl":"https://doi.org/10.1038/s41538-026-00767-x","url":null,"abstract":"Animal protein trade increase underscores the need for robust sanitary systems in complex global supply chains. We analysed 15,797 microbiological records of enumerated Aerobic plate counts (APC) and generic E. coli from meat consignments at South African ports of entry. Data were log10-transformed and differences by country of origin and product type were tested with one-way ANOVA followed by Tukey's post-hoc test (P < 0.05). Pearson correlations, statistical process control (SPC) charts, and process capability indices (Cp, Cpk, Cpm) were calculated relative to upper specification limits (APC: 1 × 106 CFU/g; E. coli: 1 × 103 CFU/g). Significant country-level differences in mean APC and E. coli were pronounced in poultry (p < 0.05). Moderate positive correlations between APC and E. coli were observed in poultry (r = 0.50), beef (r = 0.32), turkey (r = 0.27), and pork (r = 0.24), but non-significant in ovine meat (r = 0.06). SPC revealed upstream processes lacking statistical control, with multiple points outside ±3σ limits indicating special-cause variation. Capability was marginal (high Cp but low Cpk/Cpm) with poultry showing better Cpk than beef. APC and E. coli are effective complementary hygiene indicators, particularly for poultry and beef and SPC analysis of port-of-entry data uncovers supply-chain instabilities.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":7.8,"publicationDate":"2026-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147729405","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Identifying environmental factors associated with tetrodotoxin contamination in bivalve mollusks using eXplainable AI. 使用可解释人工智能识别与双壳类软体动物中河豚毒素污染相关的环境因素。

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-04-17 DOI: 10.1038/s41538-026-00848-x

M C Schoppema, B H M van der Velden, A Hürriyetoğlu, M D Klijnstra, E J Faassen, A Gerssen, H J van der Fels-Klerx

{"title":"Identifying environmental factors associated with tetrodotoxin contamination in bivalve mollusks using eXplainable AI.","authors":"M C Schoppema, B H M van der Velden, A Hürriyetoğlu, M D Klijnstra, E J Faassen, A Gerssen, H J van der Fels-Klerx","doi":"10.1038/s41538-026-00848-x","DOIUrl":"https://doi.org/10.1038/s41538-026-00848-x","url":null,"abstract":"Since 2012, tetrodotoxin (TTX) has been found in seafoods such as bivalve mollusks in temperate European waters. TTX contamination leads to food safety risks and economic losses, making early prediction of TTX contamination vital to the food industry and competent authorities. Recent studies have pointed to shallow habitats and water temperature as main drivers to TTX contamination in bivalve mollusks. However, the temporal relationships between abiotic factors, biotic factors, and TTX contamination remain unexplored. We have developed an explainable, deep learning-based model to predict TTX contamination in the Dutch Zeeland estuary. Inputs for the model were meteorological and hydrological features; output was the presence or absence of TTX contamination. Results showed that the time of sunrise, time of sunset, global radiation, water temperature, and chloride concentration contributed most to TTX contamination detection. Thus, the photoperiod (time of sunset/sunrise) and solar irradiance (global radiation), were identified as potential drivers for tetrodotoxin contamination in bivalve mollusks. To conclude, our explainable deep learning model identified environmental factors to be associated with TTX contamination in bivalve mollusks, supporting its suspected exogenous origin. These findings make our approach a valuable tool to mitigate marine toxin risks for food industry and competent authorities.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":7.8,"publicationDate":"2026-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147717421","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Kombucha inoculated fermentation reshapes microbial ecology and flavour metabolism in Yunnan Arabica coffee. 康普茶接种发酵重塑云南阿拉比卡咖啡的微生物生态和风味代谢。

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-04-17 DOI: 10.1038/s41538-026-00852-1

Shengjie Duan, Jinya Dong, Yuanfeng Chen, Lihui Yu, Shan Liu, Rongxian Yu, Zezhu Du, Yan Shen, Xiuli Lu, Jianyang Fu, Ruijuan Yang, Chongye Fang

{"title":"Kombucha inoculated fermentation reshapes microbial ecology and flavour metabolism in Yunnan Arabica coffee.","authors":"Shengjie Duan, Jinya Dong, Yuanfeng Chen, Lihui Yu, Shan Liu, Rongxian Yu, Zezhu Du, Yan Shen, Xiuli Lu, Jianyang Fu, Ruijuan Yang, Chongye Fang","doi":"10.1038/s41538-026-00852-1","DOIUrl":"https://doi.org/10.1038/s41538-026-00852-1","url":null,"abstract":"This study evaluates the flavor-enhancing effects of kombucha-inoculated fermentation on Coffea arabica L. and uncovers regulatory mechanisms across microbial succession, physicochemical shifts, amino acid remodeling, and volatile formation. Controlled fermentations using kombucha symbiotic consortium for 144 h was comparedwith spontaneous fermentation. At endpoint, bacterial richness in the KT group was 34% higher compared to the CK group. The KT group exhibited a significantly lower pH (4.21) than the CK group (4.95). Komagataeibacter and Zygosaccharomyces were enriched 2-6 fold, while Enterobacter and Aspergillus were suppressed. Kombucha coffee showed lower pH, titratable acidity increased by 64%, and reducing sugars decreased by 43%. Sweet-taste FAAs increased and bitter FAAs decreased, correlating with floral-fruity esters (r ≥ 0.74). Volatiles such as phenylethyl alcohol (42%), phenethyl acetate (200%), and ethyl isovalerate (89%), while off-flavor acids and smoky phenols decreased. Sensory scores improved in floral, fruity, and sweet attributes. Multi-omics linked dominant taxa to upregulated pathways (ester biosynthesis, aromatic amino acid degradation, Maillard products) and key functional genes. These results establish kombucha Inoculated Fermentation as a reproducible, mechanism-based strategy for targeted flavor optimization in speciality coffee and other high-value agricultural products.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":7.8,"publicationDate":"2026-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147717443","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0