NPJ Science of Food最新文献_第6页

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

Assessing energy and environmental impacts of Turkish-style tea brewing: efficiency, consumption, and carbon footprint. 评估土耳其式泡茶对能源和环境的影响：效率、消耗和碳足迹。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-05-09 DOI: 10.1038/s41538-025-00405-y

Oktay Zorlu, Bedirhan Güneşdoğmuş, Sefa Sözer, Selman Akaslan, Batuhan Göçen, İlker Dikmen, Ümit Ünver

{"title":"Assessing energy and environmental impacts of Turkish-style tea brewing: efficiency, consumption, and carbon footprint.","authors":"Oktay Zorlu, Bedirhan Güneşdoğmuş, Sefa Sözer, Selman Akaslan, Batuhan Göçen, İlker Dikmen, Ümit Ünver","doi":"10.1038/s41538-025-00405-y","DOIUrl":"https://doi.org/10.1038/s41538-025-00405-y","url":null,"abstract":"Energy efficiency in food preparation is a critical yet often overlooked aspect of sustainability. Despite tea being one of the most consumed beverages worldwide, research on the energy efficiency of its brewing process-particularly at the household level-remains limited. This study addresses this gap by investigating the energy cost, efficiency, and environmental footprint of Turkish-style tea brewing, a method characterized by its unique double teapot system and prolonged steeping process. Experimental tests were conducted on a standard kitchen stove using three burner sizes and varying flame modes. Energy efficiency, analyzed using the First Law of Thermodynamics, ranged from 31% to 70%, with specific energy consumption between 0.53 and 0.93 kJ/kg. Results reveal a trade-off between energy efficiency and brewing time, highlighting the need for optimized techniques to reduce energy waste. Given the massive global tea consumption, this study provides valuable insights for future research on sustainable and energy-efficient food preparation practices.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"71"},"PeriodicalIF":6.3,"publicationDate":"2025-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12064673/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144013294","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

Impact of vitamin A on aged people's cognition and Alzheimer's disease progression in an animal model. 在动物模型中维生素A对老年人认知和阿尔茨海默病进展的影响

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-05-08 DOI: 10.1038/s41538-025-00402-1

Pengfei Li, Jingjing Xu, Yujie Guo, Xiaojun Ma, Xixiang Wang, Lu Liu, Yu Liu, Xiuwen Ren, Jiahao Li, Ying Wang, Liping Meng, Shaobo Zhou, Linhong Yuan

{"title":"Impact of vitamin A on aged people's cognition and Alzheimer's disease progression in an animal model.","authors":"Pengfei Li, Jingjing Xu, Yujie Guo, Xiaojun Ma, Xixiang Wang, Lu Liu, Yu Liu, Xiuwen Ren, Jiahao Li, Ying Wang, Liping Meng, Shaobo Zhou, Linhong Yuan","doi":"10.1038/s41538-025-00402-1","DOIUrl":"https://doi.org/10.1038/s41538-025-00402-1","url":null,"abstract":"The relation between vitamin A (VA) level and cognitive function and the underlying mechanisms have not been thoroughly investigated. Population-based cross-sectional and animal diet intervention studies were conducted to analyze the association between VA nutritional status and cognitive function and the underlying mechanisms. In the population-based study, information from 1817 adults aged 50 years and above was used for data analysis, and we found that subjects with plasma VA level greater than 0.539 μg/ml displayed a lower risk of mild cognitive impairment (MCI). In the animal experiment, VA metabolism was disrupted in Alzheimer's disease (AD) model mice, indicated by increased hepatic VA level and reduced retinol binding protein 4 (RBP4) level. AD model mice fed with low-VA diet showed worse nesting behavior, and cerebral pathologies, including increased Aβ generation, exacerbated neuroinflammation, and impaired brain glucose uptake and insulin signaling pathway. In conclusion, higher plasma VA level (≥ 0.539 μg/ml) might decrease the risk of MCI in the middle-aged and elderly individuals. Low VA nutritional status might disrupt brain glucose metabolism through regulating the insulin signaling pathway, promoting the senile plaque deposit and aggregating cerebral neuroinflammation, finally exacerbating the pathology of AD.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"67"},"PeriodicalIF":6.3,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12062344/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143991810","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

High-precision pest and disease detection in greenhouses using the novel IM-AlexNet framework. 使用新型IM-AlexNet框架的温室高精度病虫害检测。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-05-08 DOI: 10.1038/s41538-025-00426-7

Ruipeng Tang, Narendra Kumar Aridas, Mohamad Sofian Abu Talip, Jianbu Yang, Jianrui Tang

{"title":"High-precision pest and disease detection in greenhouses using the novel IM-AlexNet framework.","authors":"Ruipeng Tang, Narendra Kumar Aridas, Mohamad Sofian Abu Talip, Jianbu Yang, Jianrui Tang","doi":"10.1038/s41538-025-00426-7","DOIUrl":"https://doi.org/10.1038/s41538-025-00426-7","url":null,"abstract":"China is the largest producer of greenhouse vegetables, but the closed environment fosters high pest and disease incidence. This study proposes an improved AlexNet (IM-AlexNet) model incorporating ReLU6, batch normalization, and GoogleNet Inception-v3 to enhance pest and disease identification. Experimental results show that the IM-AlexNet model is better than the traditional model in indicators such as Precision, Recall, F1, and MAP. Specifically, its MAP value is 88.91%, which is 10.77, 8.6, and 5.14% higher than the AlexNet, CNN, and YOLO-v7 models, which shows stronger generalization capabilities under small sample conditions. It demonstrates strong generalization, reduced missed detection, and improved target recognition in complex backgrounds. This model offers a valuable tool for greenhouse vegetable growers to monitor pests and diseases intelligently, reduce pesticide use, and improve environmental sustainability. The findings provide a foundation for further research in agricultural pest management.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"68"},"PeriodicalIF":6.3,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12062251/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144022420","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

Rapid and high-throughput analysis of 5-hydroxymethylfurfural in honey by MALDI-MS with in-situ tetra (4-aminophenyl)-porphyrin derivatization. 原位四（4-氨基苯基）-卟啉衍生MALDI-MS快速高通量分析蜂蜜中5-羟甲基糠醛。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-05-07 DOI: 10.1038/s41538-025-00431-w

Zhi Sun, Fangfang Wang, Peipei Zhou, Di Chen, Lihua Zuo

{"title":"Rapid and high-throughput analysis of 5-hydroxymethylfurfural in honey by MALDI-MS with in-situ tetra (4-aminophenyl)-porphyrin derivatization.","authors":"Zhi Sun, Fangfang Wang, Peipei Zhou, Di Chen, Lihua Zuo","doi":"10.1038/s41538-025-00431-w","DOIUrl":"https://doi.org/10.1038/s41538-025-00431-w","url":null,"abstract":"5-Hydroxymethylfurfural (HMF), a product of the Maillard reaction and caramelization in honey, serves as a crucial marker of food quality and thermal processing, underscoring the importance of regulatory surveillance for consumer safety. This study introduces a method for rapid, high throughput and eco-friendly detection of HMF, using derivatization in matrix-assisted laser desorption/ionization mass spectrometry (MALDI-MS). 5,10,15,20-Tetrakis-(4-aminophenyl)-porphyrin was employed for in-situ derivatization of aldehydes after extraction by ethyl acetate, enhancing detection sensitivity by shifting low-molecular-weight aldehydes to higher regions. The calibration curves for HMF determination exhibited outstanding linearity. The detection limit reached 0.347 mg/kg with good accuracy and precision. Variations in the content of HMF in honey during heating were also assessed, revealing the increased formation of HMF under high temperature and prolonged heating. The method's proficiency was evidenced through the detection of various aldehydes. This method represents an advance in rapid analysis for food safety, aligning with green chemistry principles.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"66"},"PeriodicalIF":6.3,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12059134/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144023947","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

Enhancing sustainability in meat production through insect biorefinery. 通过昆虫生物炼制提高肉类生产的可持续性。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-05-07 DOI: 10.1038/s41538-025-00434-7

Jee Young Kim, Jonghyun Park, Dong-Jun Lee, Ye-Bin Choi, Youngjun Choi, Won-Kun Park, Bonwoo Koo, Kwanho Park, Doyeon Lee, Eilhann E Kwon

{"title":"Enhancing sustainability in meat production through insect biorefinery.","authors":"Jee Young Kim, Jonghyun Park, Dong-Jun Lee, Ye-Bin Choi, Youngjun Choi, Won-Kun Park, Bonwoo Koo, Kwanho Park, Doyeon Lee, Eilhann E Kwon","doi":"10.1038/s41538-025-00434-7","DOIUrl":"https://doi.org/10.1038/s41538-025-00434-7","url":null,"abstract":"Valuable feed crops and fossil fuel energy are used to produce animal meat. To become sustainable, meat production methods must adapt to include non-food substrates and renewable fossil-fuel alternatives. We evaluated the potential of protein livestock feed and biodiesel production through insect biorefining. The bioconversion efficiency of organic waste into black soldier fly larvae (BSFL) biomass was 32.0-35.8% after 24 d. The protein and lipid composition of BSFL changed with the cultivation time. The substrate influenced lipid content, and low lipid content led to lower lipid accumulation in the BSFL. Nevertheless, the potential productivity of proteins (42,471-48,345 kg ha-1 y-1) and lipids (41,642-64,708 kg ha-1 y-1) from BSFL cultivation with organic waste was higher than that of conventional livestock feed/biodiesel feedstocks, such as maize or soybean. In conclusion, insect biorefineries using BSFL can contribute significantly to the establishment of sustainable meat production.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"65"},"PeriodicalIF":6.3,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12058985/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143974820","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

Influence of drying time and sugar content on the sensory profile of beef jerky. 干燥时间和含糖量对牛肉干感官特性的影响。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-05-05 DOI: 10.1038/s41538-025-00433-8

Vitor Andre Silva Vidal, Rikke Harveland Ølberg, Lene Waldenstrøm, Ida-Johanne Jensen, Jørgen Lerfall

引用次数: 0

Author Correction: PPM1J regulates meat quality feature and glycerophospholipids composition in broiler by modulating protein dephosphorylation. 作者更正：PPM1J通过调节蛋白质去磷酸化调节肉鸡肉质特性和甘油磷脂组成。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-05-03 DOI: 10.1038/s41538-025-00424-9

Manting Ma, Xin Yang, Yanan Zhang, Shuang Wang, Chenglong Jin, Weiguang Xia, Wei Chen, Bolin Cai, Chuntian Zheng

引用次数: 0

Publisher Correction: Estimating energy consumption and GHG emissions in the U.S. food supply chain for net-zero. 出版商更正：估计美国食品供应链的能源消耗和温室气体排放为净零。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-05-03 DOI: 10.1038/s41538-025-00425-8

Kristina Armstrong, Wenquan Dong, Mingzhou Jin, Sachin Nimbalkar, Joe Cresko

引用次数: 0

Unravelling the key factors for the dominance of Leuconostoc starters during kimchi fermentation. 揭示Leuconostoc发酵剂在泡菜发酵过程中占优势的关键因素。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-04-25 DOI: 10.1038/s41538-025-00415-w

Jisu Lee, Min Ji Lee, Mi-Ja Jung, Yeon Bee Kim, Seong Woon Roh, Byung Hee Ryu, Che Ok Jeon, Hak-Jong Choi, Tae Woong Whon, Se Hee Lee

{"title":"Unravelling the key factors for the dominance of Leuconostoc starters during kimchi fermentation.","authors":"Jisu Lee, Min Ji Lee, Mi-Ja Jung, Yeon Bee Kim, Seong Woon Roh, Byung Hee Ryu, Che Ok Jeon, Hak-Jong Choi, Tae Woong Whon, Se Hee Lee","doi":"10.1038/s41538-025-00415-w","DOIUrl":"https://doi.org/10.1038/s41538-025-00415-w","url":null,"abstract":"Recent studies aim to prevent kimchi spoilage and enhance the sensory and nutritional qualities using lactic acid bacteria, particularly Leuconostoc species, as kimchi starters. However, the factors enabling the successful adaptation and predominance of Leuconostoc species remain unclear. This study investigates the factors that contribute to the successful adaptation of Leuconostoc starter strains WiKim32, WiKim33, WiKim0121 and CBA3628 during kimchi fermentation using a comprehensive multi-omics approach. Our findings reveal that ATP-dependent molecular chaperones, which respond to cold and acidic kimchi environments, play crucial roles in successfully adapting Leuconostoc starter strains. Moreover, genes involved in carbohydrate metabolic pathways enhance ATP production, thereby supporting chaperone activity and bacterial growth. This study highlights the practical use of Leuconostoc starter strains WiKim32, WiKim33 and WiKim0121 and identifies essential factors for their successful adaptation and predominance during kimchi fermentation.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"61"},"PeriodicalIF":6.3,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12032216/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144064234","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