Journal of Food Science最新文献

{"title":"Characterization and Identification of Potential Antioxidant, Antidiabetic, and Antihypertensive Peptides From Hydrolysates of Tenebrio molitor Flour and Its Protein Concentrate","authors":"Francielle Miranda de Matos,&nbsp;Ruann Janser Soares de Castro","doi":"10.1111/1750-3841.70595","DOIUrl":"10.1111/1750-3841.70595","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Insects are recognized as a potential alternative source of proteins and have been studied in recent years as a substrate for enzymatic hydrolysis to obtain bioactive peptides. This study aimed to evaluate the production of hydrolysates with antioxidant, antidiabetic, and antihypertensive properties from mealworm (<i>Tenebrio molitor</i>) flour and its protein concentrate. The proteases flavourzyme, alcalase, and neutrase were used for hydrolysis, according to an experimental design of mixtures. The highest antioxidant properties for the mealworm flour were found in the control test, where the substrate remained non-hydrolyzed. The mealworm protein concentrate hydrolysates treated with Flavourzyme exhibited the highest values for ABTS and DPPH radical scavenging activities. The hydrolysis of mealworm flour and its protein concentrate increased their inhibitory activities against α-amylase, α-glucosidase, and angiotensin-converting enzyme. A significant (<i>p</i> &lt; 0.05) and positive correlation was observed between the profiles of protein solubilization (<i>R</i>² &gt; 0.96), free amino groups (<i>R</i>² &gt; 0.94), and antioxidant properties (<i>R</i>² &gt; 0.87) of the hydrolysates obtained from integral flour and of its protein concentrate, indicating that the enzyme action was maintained, despite the differences in substrate composition. The results showed that, in terms of the process, protein concentration is not essential for the production of hydrolysates with bioactive properties. The proteomic analysis identified 38 peptides in the &lt; 3 kDa fraction of the mealworm concentrate protein hydrolyzed with Flavourzyme. These sequences were composed of fractions characterized as bioactive, and in silico analysis predicts some potential bioactive peptides, such as the sequence LPAIL.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 10","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12481645/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145190481","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":"Lipidomics-Guided Ultrasound-Assisted Ethanol Extraction of Avocado Pulp and Evaluation of Bioactive Properties","authors":"Bruna B. Neves,&nbsp;Rita Pais,&nbsp;Joana Batista,&nbsp;Marisa Pinho,&nbsp;Tatiana Maurício,&nbsp;Stefano Bonciarelli,&nbsp;Laura Goracci,&nbsp;Bruno Neves,&nbsp;Pedro Domingues,&nbsp;M. Rosário Domingues,&nbsp;Tânia Melo","doi":"10.1111/1750-3841.70550","DOIUrl":"10.1111/1750-3841.70550","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Avocados are a valuable source of lipids with potential applications in food, nutraceutical, and cosmetic products, all requiring food-grade and environmentally friendly extraction methods. Though often enjoyed fresh, avocado pulp is also processed for oil. However, conventional extraction techniques can compromise pulp lipid composition, triggering the need for alternative methods that preserve pulp lipid integrity and meet industrial sustainability standards. Ultrasound probe-assisted extraction using ethanol, a green solvent, could be a sustainable alternative to extract lipids from avocado pulp. In the present study, lipid profiles from <i>Hass</i> Portuguese avocado pulp were characterized using C18 reversed-phase HPLC-MS/MS, and their biological activities were evaluated. Folch-like extraction was employed as a benchmark for comparison. Untargeted lipidomics profiling revealed over 100 lipid species across polar and neutral classes, with triacylglycerides enriched in essential polyunsaturated fatty acids. Ultrasound-assisted ethanol extraction achieved ≈70% lipid purity and yielded a lipid composition comparable to that of the conventional method. Notably, green pulp extract exhibited significant bioactivity, including moderate antioxidant activity and powerful anti-inflammatory effects, inhibiting COX-2 and reducing nitric oxide levels at low concentrations. These findings support the use of ultrasound-assisted ethanol extraction as an efficient and sustainable strategy for obtaining bioactive compounds from avocado pulp, reinforcing its potential incorporation into high-value or even new formulations.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>This study shows an eco-friendly method to extract healthy lipids from <i>Hass</i> avocado pulp using ultrasound-assisted ethanol extraction technique. This method is greener than traditional ones and produces extracts with antioxidant and anti-inflammatory benefits. These natural extracts can be used food, cosmetic, and nutraceutical or supplement industries as natural ingredients applications.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 10","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12481646/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145190517","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":"Characterization of Volatile Organic Compounds in Citrus-Flavored Sesame, Palm, and Coconut Oils Using Gas Chromatography–Mass Spectrometry and Multivariate Analysis","authors":"Azzahra Mutiara Ayu,&nbsp;Aldia Katherinatama,&nbsp;Yonathan Asikin,&nbsp;Moena Oe,&nbsp;Kensaku Takara,&nbsp;Gemala Anjani,&nbsp;Diana Nur Afifah,&nbsp;Ninik Rustanti,&nbsp;Fitriyono Ayustaningwarno","doi":"10.1111/1750-3841.70587","DOIUrl":"10.1111/1750-3841.70587","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>The incorporation of citrus-based flavoring agents into vegetable oils has gained increasing attention because of their potential to enhance both the sensory and functional qualities. In this study, the aroma profiles of sesame, palm, and coconut oils flavored with three tropical citrus species, Kaffir lime (<i>Citrus hystrix</i>), Key lime (<i>Citrus aurantifolia</i>), and Nasnaran (<i>Citrus amblycarpa</i>), were investigated. Citrus-flavored vegetable oils were prepared by blending various concentrations of fresh citrus slices (60%, 100%, and 140% w/v) with oils. Volatile organic compounds of the citrus-flavored oils were analyzed using headspace gas chromatography–mass spectrometry. Monoterpene hydrocarbons, particularly limonene, β-pinene, and β-thujene, dominated the profiles (95.91%–99.88%), with Kaffir lime and Nasnaran contributing richer and more complex aroma profiles compared to Key lime. Coconut oil yielded the highest proportion of monoterpene hydrocarbons (ca. 99%), with minimal levels of other volatiles, which may be related to its medium-chain saturated fatty acid content. In contrast, the other oils displayed greater chemical diversity, including esters, ketones, and pyrazines. Multivariate evaluations, such as hierarchical clustering and principal component analysis, demonstrated that the citrus type was the primary driver of volatile differentiation, surpassing the oil matrix and citrus concentration effects. Additionally, partial least squares–discriminant analysis highlighted ocimenes as key volatile markers responsible for volatile discrimination across oil types (VIP = 1.57–2.17). These findings underscore the importance of selecting appropriate citrus varieties and concentrations to differentiate volatile profiles of citrus-flavored vegetable oils, provide novel insights into potent aroma–matrix interactions, and support the development of customized, naturally flavored oils for culinary and functional applications.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>Edible oils, such as sesame, palm, and coconut, can be utilized to extract volatile organic compounds from citrus fruits, resulting in citrus-flavored vegetable oils with distinctive aroma profiles. The outcomes of this research can benefit both food producers and consumers looking for flavor-enhanced, locally sourced vegetable oils.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 10","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145190567","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":"Dry-Aged Beef: A Global Review of Meat Quality Traits, Microbiome Dynamics, Safety, and Sustainable Strategies","authors":"Ana J. Ribeiro,&nbsp;Filipe Silva,&nbsp;Paula Teixeira,&nbsp;Cristina M. Saraiva","doi":"10.1111/1750-3841.70589","DOIUrl":"10.1111/1750-3841.70589","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Dry-aged beef is valued for its tenderness, complex aroma, and concentrated flavor. However, variability in aging protocols and limited understanding of underlying biological and technological processes can compromise consistent quality and safety. This review examines factors influencing meat characteristics, including genetics, breed, sex, age, diet, intramuscular fat deposition, antioxidant reserves, and endogenous enzyme pools. Postmortem biochemical pathways, such as proteolysis, lipid oxidation, and nucleotide degradation, are discussed in relation to flavor and texture development. The dynamics of surface microbiota are analyzed, highlighting the succession from psychrotrophic spoilage bacteria to molds and yeasts, which collectively form an enzymatic crust that contributes umami and nutty notes while providing antimicrobial barriers. Regulatory frameworks in major markets are reviewed, alongside valorization strategies that convert crust trimmings into umami-rich powders, bioactive peptides, starter cultures, or industrial enzymes. Despite advances, critical knowledge gaps remain, including the functional roles of minor crust taxa, the efficacy of defined starter cultures or bacteriophage blends, and standardized methods for texture and flavor measurement. By focusing on these biochemical and microbiological mechanisms and their applications, this review provides a roadmap for transforming dry aging into a reproducible, safe, and high-quality process in modern meat science.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 10","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12485299/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145197638","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":"Comparative Evaluation of Ultrasonic, High Pressure, and Pulsed Electric Field Processing on the Extraction and Storage Stability of Betalains From Red Beet By-Products","authors":"Nushrat Yeasmen,&nbsp;Md. Hafizur Rahman Bhuiyan,&nbsp;Yvan Gariepy,&nbsp;Ali R. Taherian,&nbsp;Marie-Josée Dumont,&nbsp;Hosahalli Ramaswamy,&nbsp;Valérie Orsat","doi":"10.1111/1750-3841.70572","DOIUrl":"10.1111/1750-3841.70572","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>This study explores the potential of red beet peel (RBP) and red beet stalk (RBS), often underutilized by-products, as rich sources of natural pigments and bioactive compounds. Three non-thermal green extraction methods, namely, high-pressure processing, ultrasound, and pulsed electric field treatment, were evaluated for their efficiency in extracting betalains, total phenolics, flavonoids, and antioxidant activity (AOX). Among these, sonication at 300 W for 10 min proved most effective for both RBP and RBS, yielding the highest concentrations of bioactives. Crucially, this work goes beyond conventional yield assessments by addressing the post-extraction storage stability of these compounds over 120 days under refrigeration. Kinetic modeling revealed that betalains and phenolics degraded following first-order kinetics, whereas AOX increased over time and followed a zero-order model. Sonicated samples demonstrated superior pigment stability, with betaxanthins more stable than betacyanins. This study highlights the importance of integrating degradation kinetics with extraction optimization and offers a novel perspective on the valorization of red beet by-products. The findings are particularly relevant for food and nutraceutical industries seeking to develop shelf-stable, functional plant-based ingredients.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 10","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12478985/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145190498","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":"A Lactococcus lactis Starter Culture Reduces the Bloater Defect in Cucumber Fermentations Brined With Low Salt","authors":"Benjamin Blouin,&nbsp;Christian Pagan-Medina,&nbsp;Ilenys M. Pérez-Díaz","doi":"10.1111/1750-3841.70490","DOIUrl":"10.1111/1750-3841.70490","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>The cucumber intrinsic <i>Enterobacter</i> and <i>Leuconostoc</i> generate sufficient carbon dioxide (CO₂) in early fermentation, particularly those brined without sodium chloride, to induce bloater defects prior to the onset of <i>Lactiplantibacillus pentosus</i>. Because of the <i>Lactococcus lactis</i> short doubling time, it is proposed as a starter culture for cucumber fermentation brined with 342 mM (2%) sodium chloride to prevent bloater defects. A screening of putative decarboxylases (27) in the cucumber fermentation bacteriome identified substantially more of such enzymes in <i>Enterobacteriaceae</i> (24 or 89%) relative to lactic acid bacteria (10 or 37%). Co-inoculation of <i>Lc. lactis</i> and <i>Leuconostoc</i> or <i>Enterobacter</i> in Cucumber Juice Medium (CJM) resulted in reduced formation of acetic acid and ethanol. The <i>Enterobacter</i> population suffered a 4.7 log of CFU/ml of CJM reduction by 22 h when co-inoculated with <i>Lc. lactis</i>. A reduction in CO₂ production and bloater index, from 32.1 ± 9.5 to 2.9 ± 0.9, was observed in the fermentation of pasteurized cucumbers co-inoculated with <i>Lc. lactis</i> and <i>Enterobacter cancerogenus</i> or <i>Leuconostoc lactis</i>. However, the bloater index increased in such fermentations when <i>Leuconostoc fallax</i> and <i>Lc. lactis</i> were co-inoculated. Fresh cucumber fermentations brined with 342 mM sodium chloride and inoculated with <i>Lc. lactis</i>, but not in combination with <i>Lp. pentosus</i>, resulted in reduced bloater defects. It is concluded that, a mixed starter culture of <i>Lc. lactis</i> with a lactic acid bacterium, other than <i>Lp. pentosus</i> may be useful in preventing bloater defects in cucumber fermentation brined with reduced salt.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>Prevention of bloater defects in commercial cucumber fermentation brined with reduced salt can reduce economic losses for processors and manufacturers. Bloater defects can affect up to 60% of a fermentation vessel. The control of such defects in cucumber fermentations using a <i>Lc. lactis</i> starter culture reduces but does not prevent bloater defects.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 10","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145190525","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":"Extraction of Valuable Bioactive Compounds From Aronia (Aronia melanocarpa) Fruit and Their Use in the Production of Fast-Dissolving Oral Strips","authors":"Ceren Evrim Mataraci,&nbsp;Seher Kumcuoglu","doi":"10.1111/1750-3841.70561","DOIUrl":"10.1111/1750-3841.70561","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Aronia fruit (<i>Aronia melanocarpa</i>), known for its exceptionally rich bioactive profile and potent antioxidant properties, was used to develop fast-dissolving oral strips. This study optimized the ultrasound-assisted extraction (UAE) of these compounds by evaluating solid-to-solvent (1:20, 1:30, 1:40 g/mL) and extraction times (15, 30, and 45 min). A face-centered central composite design (FCCD) identified the optimal conditions as a 1:30 g/mL solid-to-solvent ratio combined with an extraction time of 17.27 min. Twelve strip formulations were prepared using aronia extract, pullulan, glycerol, and lemon juice, which served as a solvent, acidulant, and potential source of synergistic bioactives. Six successful formulations were characterized (F2, F4, F6, F8, F10, and F12), revealing that higher aronia extract content increased their total phenolic and anthocyanin content and antioxidant activity. The selected formulations exhibited surface pH values ranging from 6.53 to 6.78, thicknesses of 0.522 to 0.821 mm, and disintegration times of 10.25 to 25.55 s. Mechanical properties included tensile strengths ranging from 4.07 to 10.89 MPa and elongation at break values from 32.08% to 50.53%. Scanning electron microscopy revealed a smooth, homogeneous surface, indicating uniform component distribution. This study demonstrates a viable method for creating a novel functional food product that effectively delivers health-promoting compounds in a convenient oral strip format.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>This research demonstrates a novel method for producing fast-dissolving oral strips enriched with bioactive compounds from aronia fruit. These strips could be developed as functional food products or dietary supplements, offering a convenient way to deliver antioxidants to consumers, especially those with dysphagia (difficulty with swallowing), like children and the elderly. The findings provide a pathway for the food industry to create high-value, innovative products from agricultural sources like aronia. Commercialization would require packaging the strips in individual, moisture-proof sachets to ensure stability. Future work should prioritize shelf-life studies and sensory analysis to optimize consumer acceptance.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 10","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145184325","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":"Assessment of More Sustainable Packaging Solutions for Sliced Cooked Ham and Mortadella: A Study on Physicochemical Properties and Microbial Quality","authors":"Giulia Leni,&nbsp;Cansu Ekin Bonacina,&nbsp;Laura Principato,&nbsp;Roberta Galli,&nbsp;Carlo Negrini,&nbsp;Giuliano Dallolio,&nbsp;Andrea Bassani,&nbsp;Giorgia Spigno","doi":"10.1111/1750-3841.70574","DOIUrl":"10.1111/1750-3841.70574","url":null,"abstract":"<p>The growing demand for alternative food packaging materials has gained significant attention, driven by both European and global policies aimed at promoting a more sustainable food system. In the present work, more sustainable packaging materials were compared to a conventional system (tray in PET/EVOH/PE with lid in PET/EVOH/PE) to preserve pre-cut cooked ham and mortadella packaged under a modified atmosphere during storage. The alternative systems included a tray in PET/R-PET/PET with a BOPET lid (System 2) or a lid in PET-AlOx/PET (System 3) and a tray in BIOPET/R-PET/PET with a BIOPET lid (System 4). The results revealed that the packaging systems, storage time (performed at 4°C), and light/dark conditions significantly affected the physicochemical properties and microbiological stability of both processed meat products. In particular, cooked ham stored in System 1 exhibited the best color retention, with <i>a*</i> and <i>b*</i> color coordinates slightly degrading over time. Mortadella samples, on the contrary, appeared less affected by discoloration phenomena, with System 2 under light conditions performing the worst in preserving the product. <i>a</i>_w and pH decreased in cooked ham and mortadella packaged in all systems throughout the storage period, with light exposure accelerating these changes. Finally, microbiological analysis demonstrated that alternative System 2 performed similarly to conventional System 1 in controlling microbial growth during product storage. The results highlight the importance of thoroughly exploring the effects of more sustainable packaging materials to maintain product quality, particularly in terms of color, <i>a</i>_w, and pH.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 10","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12477298/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145184335","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":"Impregnation of Vitamin D3 in Saccharomyces pastorianus Cells by Vacuum-Assisted Biosorption: High Efficiency and Speed Compared to Conventional Method","authors":"Tatielly de Jesus Costa,&nbsp;Marcelo Thomazini,&nbsp;Julia Cristina José,&nbsp;Ramon Peres Brexó,&nbsp;Milena Martelli Tosi,&nbsp;Paulo José do Amaral Sobral,&nbsp;Carmen Sílvia Favaro-Trindade","doi":"10.1111/1750-3841.70576","DOIUrl":"10.1111/1750-3841.70576","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Vitamin D₃ (cholecalciferol) deficiency is a major public health challenge worldwide. The development of reliable methods for its protection and distribution is essential for effective supplementation. In this study, vacuum-assisted biosorption followed by spray drying was investigated to determine the encapsulation of vitamin D₃ in brewer yeast cells. The size of the particles produced ranged from 20.04 µm (plasmolyzed cells) to 37.40 µm (intact cells), with plasmolyzed cells exhibiting higher electronegativity (zeta potential: −19.8 to −20.0 mV). Morphological analysis using scanning electron microscopy and confocal microscopy revealed greater shrinkage of the plasmolyzed cells. Stability tests over 60 days revealed a 31.2% retention of vitamin D₃ in intact cells and 20.6% in plasmolyzed cells. The plasmolysis process improved the efficiency of impregnation by about 42%. This method shows potential for stabilizing and protecting vitamin D₃ in yeast-based delivery systems, which is a promising approach for sustainable food fortification.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 10","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12477306/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145184358","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":"Multi-Protein Meat Analogues Prepared by High Moisture Extrusion: The Effect of Protein Interaction on Their Structure and Quality","authors":"Zhouliang Sun,&nbsp;Wanhui Zhang,&nbsp;Mengyuan Sun,&nbsp;Dan Li,&nbsp;Chengfu Chang,&nbsp;Yang Gao,&nbsp;Qiuping Yang,&nbsp;Yang Li,&nbsp;Huanyu Zheng","doi":"10.1111/1750-3841.70583","DOIUrl":"https://doi.org/10.1111/1750-3841.70583","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Hemp protein (HP), a plant-based protein with high nutritional value, shows promising potential for application in the production of meat analogues (MA). However, the formation mechanism of MA fiber structure produced by different proportions of HP and soy protein isolate (SPI) and its impact on the quality of MA remains unclear. In this study, MA with different HP/SPI ratios was prepared by high moisture extrusion (HME), and its texture and structure were evaluated. The results revealed that an appropriate amount of HP improve the textural properties of MA, promote the formation of fiber structure, and significantly improve its oil holding capacity (OHC). Compared with no addition of HP, the degree of texturization of MA with 40% HP was increased by 21.1%, and the OHC with 60% HP was increased by 79.9%. Furthermore, the addition of 40% HP promoted the formation of hydrogen bonds and disulfide bonds in the proteins in the cooling and extrusion zones, thereby forming MA with better fiber structure. The secondary structure also showed that the addition of HP formed more ordered structures (α-helix and β-sheet) of protein in the cooling and extrusion zone, which played an important role in maintaining the fiber structure of MA.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 10","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145146833","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}