Journal of Food Science最新文献

{"title":"Wet-Heating-Induced Maillard Conjugation Combined With Rosemary Extract Co-Encapsulation Improves the Stability of Complex-Coacervated Citronella Oil Microcapsules.","authors":"Liqing Qiu, Haifang Mao, Congle Wang, Honghui Cao, Benu Adhikari, Liwei Fu, Jie Chen","doi":"10.1111/1750-3841.71426","DOIUrl":"10.1111/1750-3841.71426","url":null,"abstract":"<p><p>A combined treatment integrating black bean protein isolate-gum Arabic (BBPI-GA) wet-heating conjugation and rosemary extract co-encapsulation was employed to improve the physicochemical characteristics and stability of citronella oil microcapsules. Changes in color, turbidity, molecular weight, and protein secondary structure confirmed the formation of BBPI-GA conjugates, with an optimal heating time of 1 h. Wet-heating conjugation increased the encapsulation efficiency (EE) of citronella oil from 91.97% (non-conjugated control) to 97.62% and produced microcapsules with a denser morphology and smaller particle size (34.26 µm). In contrast, additional incorporation of rosemary extract had negligible effects on EE (97.67%), morphology, and particle size (34.84 µm). In addition, the combined treatment remarkably elevated the thermal, storage, and oxidative stability of the encapsulated citronella oil and helped maintain its antibacterial activity and antioxidant capacity over time. Experimental results indicate that the integration of wet-heating conjugation and antioxidant co-encapsulation serves as an effective strategy for enhancing the stability and functional performance of citronella oil microcapsules.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71426"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13529926/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148862925","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":"Technical Criteria for Delimiting the Picanha Beef Cut: A Preliminary Study.","authors":"Isabela Benfica de Barros, Jonatã Henrique Rezende-de-Souza, Dyana Carla Lima Hargreaves Noguera, Gabriel Barão Arias Blanco, Cíntia Rizoli, Sílvio Roberto Consonni, Sérgio Bertelli Pflanzer","doi":"10.1111/1750-3841.71424","DOIUrl":"10.1111/1750-3841.71424","url":null,"abstract":"<p><p>The Picanha, obtained from the Biceps femoris muscle, is highly valued worldwide. No official standard precisely defines this cut, leading slaughterhouses to rely on subjective criteria such as weight, length, or the location of the \"third vein\". Thus, this study aimed to characterize variations along the entire length of the Biceps femoris muscle to identify the location of the separation of Picanha. Four Biceps femoris muscles were sectioned into 12 consecutive steaks (2.5 cm each) along the proximal-distal axis and subjected to physicochemical and histological analyses. Between steaks 6 and 7, the average weight of the cut (∼1.5 kg) was consistent with empirical industry standards, and the \"third vein\" was identified at steak 6, reinforcing its practical relevance. A decrease in pH was observed along the proximal-distal axis (5.79 to 5.62; P < 0.05). Total fat decreased toward the distal region (P < 0.01), whereas total moisture and collagen content increased (P < 0.05 and P < 0.001, respectively). Sarcomere length exhibited linear and quadratic effects (P < 0.001 and P < 0.05, respectively), with greater values in proximal steaks and progressive shortening toward distal regions. Similarly, Warner-Bratzler shear force showed a quadratic increase (P < 0.01), with steaks 1-6 classified as tender (≤ 4.4 kg) and steaks 7-12 as non-tender. Histological evaluation confirmed structural differences consistent with these findings. Overall, the transition in physicochemical and structural traits occurred around steaks 6-7, corresponding to the location of the \"third vein.\" These results support its use as a practical and biologically meaningful anatomical reference for delimiting the Picanha cut. PRACTICAL APPLICATIONS: The anatomical delimitation of the Biceps femoris muscle was evaluated under controlled experimental conditions using steaks of standardized thickness, which may differ from commercial fabrication practices. The results consistently identified physicochemical and structural transitions around the \"third vein\", supporting its use as a practical anatomical reference for standardizing the Picanha (sirloin cap or rump cap) and Coxão Duro (outside round or bottom round) cuts in the meat industry and gastronomy.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71424"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13544472/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148890466","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":"Stoichiometric Regulation of Gallic Acid-Copper Nanozymes for Optimized Coordination Structure, Peroxidase-Like Activity, and Antibacterial Performance.","authors":"Lili Liu, Shuhang Ju, Yuhan Duan, Xinshuai Zhang, Weiwei Cheng, Yue Ding, Li Hu","doi":"10.1111/1750-3841.71436","DOIUrl":"10.1111/1750-3841.71436","url":null,"abstract":"<p><p>Gallic acid (GA)-copper nanozymes were prepared at GA:Cu²⁺ stoichiometric ratios ranging from 1:1 to 5:1 to elucidate how stoichiometry governs coordination assembly, colloidal stability, electronic structure, peroxidase-like catalysis, and antibacterial activity. Among all formulations, the 2:1 sample exhibited the smallest hydrodynamic diameter (95.65 ± 4.20 nm), the lowest polydispersity index (0.19 ± 0.01), and the most negative zeta potential (-27.7 ± 2.80 mV), indicating superior dispersion stability. Morphological and XRD analyses revealed a relatively uniform, weakly aggregated, and predominantly amorphous metal-phenolic network. FT-IR, 2D-COS, UV-Vis, and XPS collectively confirmed Cu─O coordination and stoichiometry-dependent modulation of the local electronic environment; the appearance of a new absorption band near 320 nm was attributed to ligand-to-metal charge transfer. The 2:1 nanozyme also showed the highest peroxidase-like activity, with Km values of 0.034 mM for TMB and 4.39 mM for H₂O₂. EPR analysis verified ·OH generation during H₂O₂ activation. DFT, BCP, and IGMH analyses further demonstrated that the optimal 2:1 configuration adopted the most stable coordination mode, with the lowest bond energy (-69.8834 kcal/mol) and a HOMO-LUMO gap of 5.7082 eV. In antibacterial assays, the optimized nanozyme exhibited concentration-dependent killing against both Escherichia coli and Staphylococcus aureus, which was markedly enhanced in the presence of H₂O₂. These results establish a stoichiometry-guided structure-performance relationship for GA-Cu nanozymes and demonstrate that stoichiometric regulation is an important design parameter for optimizing their coordination structure, colloidal stability, and catalytic activity. Overall, the optimized GA-Cu_2:1 formulation provides a rational basis for further development and evaluation of metal-phenolic catalytic antibacterial materials for potential food-safety applications. PRACTICAL APPLICATIONS: Utilizes naturally abundant gallic acid and copper ions as sustainable, low-cost raw materials for nanozyme construction. Stoichiometric regulation (GA:Cu² = 2:1) achieves an optimal coordination structure, colloidal stability, and peroxidase-like activity, enabling enhanced ROS-mediated antibacterial efficacy. Offers a biocompatible, catalytic antibacterial system for active food packaging or antimicrobial coatings to extend the shelf life of chilled meat and other perishable foods.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71436"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13544596/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148890478","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":"Biogenic Silver Nanoparticles Mediated by Phytoconstituents of the Edible Spice Pimpinella anisum: Characterization and In Vitro, In Vivo, and In Silico Biological Evaluation.","authors":"Ibtissam Laib, Anis Ben Ali, Soundes Guedda, Nardjes Guedda, Naglaa A Abd-Elkarim, Yousef Benaissa, Nariman Essmat, Elhafnaoui Lanez, Mohamed F Abouelenein, Ahmed I Osman, Alaa Mahfouz, Ahmed K Rashwan","doi":"10.1111/1750-3841.71388","DOIUrl":"10.1111/1750-3841.71388","url":null,"abstract":"<p><p>This study evaluated the aqueous extract of Pimpinella anisum seeds (AE-PAS) and its green-synthesized silver nanoparticles (PA-AgNPs) using integrated in vitro, in vivo, and in silico approaches. LC-MS analysis identified 26 phytoconstituents, mainly sinapic acid (15.78%), hispidulin (15.35%), caffeic acid (11.09%), and rutin (8.86%). Total phenolic and flavonoid contents were 45.2 ± 2.1 mg GAE/g DE and 28.7 ± 1.5 mg QE/g DE, respectively. UV-Vis spectroscopy, scanning electron microscopy (SEM), Fourier-transform infrared (FTIR) spectroscopy, and X-ray diffraction (XRD) supported nanoparticle formation, indicating dry-state particle or agglomerate features of approximately 60-90 nm, a surface plasmon resonance (SPR) peak at 421 nm, 50.81% crystallinity, and a crystallite-domain size of 22.57 ± 1.2 nm. AE-PAS showed measurable antioxidant and albumin-denaturation-inhibitory responses (DPPH IC₅₀ = 130.63 ± 1.3 µg/mL; albumin-denaturation IC₅₀ = 721.79 ± 1.7 µg/mL). PA-AgNPs produced measurable inhibition zones in agar well diffusion screening, but antibacterial potency could not be established because MIC and MBC were not determined. The PA-AgNP DPPH result lacked a nanoparticle-only blank and should be regarded as an apparent assay-specific estimate. Hemolysis was concentration dependent, increasing from 5.20% at 50 µg/mL to 29.93% at 100 µg/mL. In behavioral models, PA-AgNPs (0.1 mg/kg) produced measurable antidepressant-like and analgesic responses; these findings represent preliminary behavioral evidence rather than confirmed efficacy. Molecular docking predicted favorable binding scores (-8.0 to -9.6 kcal/mol) for selected extract phytochemicals against MAO-A/B, COX-1/2, and TNF-α but did not establish target inhibition or a biological mechanism. Overall, the findings are preliminary and require comprehensive physicochemical characterization, appropriate silver-ion and material controls, quantitative antimicrobial testing, pharmacokinetic and mechanistic validation, and expanded safety assessment before biomedical translation.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71388"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13529928/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148862896","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":"Structural, Techno-Functional, Digestibility, and Prebiotic Characteristics of Spray-Dried Starch-Stearic Acid Complexes From Sorghum and Corn.","authors":"Remal Mansoor, Faiza Shaikh, Tahira Mohsin Ali, Ghulam Mustafa, Natasha Abbas Butt, Uroosa Ejaz, Marium Shaikh, Maria Ahsan, Muhammad Waqar, Madiha Ajaz","doi":"10.1111/1750-3841.71427","DOIUrl":"10.1111/1750-3841.71427","url":null,"abstract":"<p><p>The present study developed a novel resistant starch (RS-5) using a pilot-scale jacketed tank where sorghum/corn starches were separately complexed with stearic acid (SA) at 1%, 3%, and 5% levels during the gelatinization stage. The complexes containing starch slurry were spray-dried to obtain RS-5 in powdered form. These spray-dried starches were analyzed for long-range X-ray diffraction (XRD) and short-range Fourier transform infrared spectroscopy molecular order, along with determination of thermal, rheological, and digestibility properties and in vitro prebiotic potential. Complexation with 5% SA led to the highest RS content in both corn (63.76%) and sorghum (67.87%) starches. The increase in RS content correlated with the increase in complexation index and XRD percent crystallinity, while the 2θ peaks at 13° and 20° further confirmed the formation of V-type complexes in all RS5 samples. The V-type starch-SA complexation was found to reduce retrogradation enthalpies measured through a differential scanning calorimeter after 14 days of cold storage. Higher thermal stability in terms of higher decomposition temperatures was specifically observed for spray-dried corn starch-SA complexes. The corn and sorghum starches complexed with 1%-3% SA showed a higher in vitro prebiotic activity score (0.01-0.19) after 80 h. PRACTICAL APPLICATIONS: The spray drying results in a less dense powder with a very fine particle size between 25 and 37 µm, which may allow easy blending in wheat flours. Spray-dried starches complexed with SA resulted in higher RS content and reduced GI (glycemic index), making it lucrative for utilization in medium- to low-GI pasta, breads, and breakfast cereals with an improved sensory profile as compared to conventional dietary fibers.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71427"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13544507/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148890452","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 Taguchi Approach Applied to Spray Drying of Araticum Juice Using Whey Protein-Maltodextrin Mixtures and Assessment of In Vitro Gastrointestinal Release and Bioaccessibility.","authors":"Jhenifer Cristina Carvalho Santos, Amanda Aparecida de Lima Santos, Gabriela Fonsêca Leal, Matheus de Souza Cruz, Marcelo Angelo Cirillo, Cassiano Rodrigues de Oliveira, Letícia Fernandes de Oliveira, Jefferson Luiz Gomes Corrêa","doi":"10.1111/1750-3841.71421","DOIUrl":"10.1111/1750-3841.71421","url":null,"abstract":"<p><p>Spray drying is widely employed to produce stable fruit powders and may facilitate the utilization of highly perishable raw materials rich in bioactive compounds. However, processing conditions, carrier selection, and feed preparation are critical factors governing powder quality, bioactive compound stability, and gastrointestinal release. This study evaluated the spray drying of araticum (Annona crassiflora), a native fruit of the Brazilian Cerrado, using maltodextrin and whey protein concentrate (WPC) as carrier materials. A Taguchi L9 design was applied to assess inlet air temperature (100, 125, and 150°C), maltodextrin concentration (15%, 30%, and 45%) and WPC concentration (0.5%, 5%, and 10%), while mechanical mixing or probe ultrasonication was included as a noise factor. The powders were characterized for technological properties, color, bioactive compound contents, antioxidant responses, in vitro gastrointestinal release, and bioaccessibility. All powders exhibited low moisture content (3.99% to 6.87%) and water activity (0.160 to 0.214), and high solubility (71.52%-82.18%). T5, produced at 125°C with 30% maltodextrin, and 10% WPC, exhibited the highest powder recovery (30.75%), total phenolic content (1925.94 mg GAE/100 g), total carotenoid content (64.78 mg/100 g) and ascorbic acid content (7.09 g/100 g). The highest ABTS radical scavenging activity was observed for T3 (96.16%). Following in vitro digestion, T5 exhibited high bioaccessibility of total phenolic compounds (95.65%), the ABTS response (88.55%) and ascorbic acid (95.98%). These findings indicate that combining Taguchi-based process evaluation, robustness to feed preparation, and maltodextrin-WPC carriers is an effective strategy for producing araticum juice powders with technological stability and potential application as functional food ingredients.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71421"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13544595/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148890457","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":"Postprandial Blood Glucose Lowering Effect of Urtica cannabina L. and Its Chemical Profiling via UPLC-Triple-TOF MS/MS.","authors":"Zhen Li, Nina Yang, Mingting Xu, Luya Wang, Liying Liu, Xiaohui Zhao, Huilan Yue","doi":"10.1111/1750-3841.71417","DOIUrl":"10.1111/1750-3841.71417","url":null,"abstract":"<p><p>Reducing postprandial blood glucose (PBG) constitutes a core objective in the clinical management of diabetes mellitus. Urtica cannabina L., a traditional medicinal and edible homologous plant, is widely distributed in China; however, research on its pharmacological activity and chemical composition remains relatively scarce. In the present study, the PBG-lowering potential of U. cannabina L. was confirmed both in vitro and in vivo, and its chemical constituents were preliminarily identified by UPLC-triple-TOF-MS/MS for the first time. Notably, acarbose (8 mg/kg), a clinically approved first-line α-glucosidase inhibitor, and UCE20 (20% ethanol extract of U. cannabina L.) at 10 mg/kg both significantly reduced PBG levels. Furthermore, UPLC-triple-TOF MS/MS analysis combined with correlation analysis has preliminarily indicated that hydroxycinnamoyl quinates and flavonoid C-glycosides may serve as the primary bioactive components responsible for the PBG-lowering effect. These findings suggested U. cannabina L. holds potential as a medicinal ingredient or health food to assist in the regulation of PBG levels.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71417"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148890491","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":"Structural Basis and Molecular Mechanism of Yeast Biosorption: for Food Safety and Nutrition.","authors":"Zeting Chen, Jiemei Shen, Xingyi Yang, Zhibin Liu, Jinzhi Han, Li Ni, Wangxin Liu","doi":"10.1111/1750-3841.71420","DOIUrl":"10.1111/1750-3841.71420","url":null,"abstract":"<p><p>Yeast is widely used in food processing, yet its unique cellular structure and the resulting potential for biosorption remains underutilized. A literature search was performed in databases including PubMed and ScienceDirect using a combination of relevant keywords, including yeast biosorption, food contaminants, bioactive compounds, and biosorption enhancement. The search was specifically focused on studies pertaining to food or food-related systems. This narrative review elucidates that rapid, passive surface biosorption mediated by the yeast cell membrane (primarily the mannan layer) conforms to pseudo-second-order kinetics and the Langmuir/Freundlich isotherm, while active, energy-driven intracellular accumulation dominates at trace levels. For food safety, optimized yeast-mediated processes achieve 70%-90% removal of heavy metals (Pb²⁺, Hg²⁺, Cd²⁺, Cu²⁺) and mycotoxins (patulin, ochratoxin A) in complex matrices, significantly reducing their in vivo bioavailability. In addition, yeast can serve as a protective carrier for sensitive bioactive substances, improving their gastrointestinal stability and bioavailability (e.g., the bioavailability of tea polyphenols increased from 12.2% to 73.2%). Biosorption is further upgraded via surface-display genetic engineering, alkaline pretreatments (improving polyphenol loading by 93.2%), and physical intensification (ultrasonic treatment or vacuum perfusion, etc.). Ultimately, transitioning to industrial food applications requires characterization of complex yeast-matrix interactions and the strategic utilization of active metabolic networks in viable yeast platforms.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71420"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13527768/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148862910","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":"Potential Use of Hazelnut Beverage in Water Kefir Fermentation: Effects of Sugar Addition on Physicochemical, Microbiological, Rheological, Bioactive, Volatile, and Allergenic Properties.","authors":"Latife Betul Gul, Abdullah Akgun, Osman Gul","doi":"10.1111/1750-3841.71432","DOIUrl":"10.1111/1750-3841.71432","url":null,"abstract":"<p><p>This study investigated the potential of hazelnut beverage, obtained from hazelnut cake through high-pressure homogenization (100 MPa), for use in water kefir production. The effects of different sugar concentrations (2.5%, 5%, and 7.5%) on product properties and hazelnut allergenicity were also examined. Sugar addition significantly stimulated microbial growth, resulting in significant increases in Lactobacilli, Lactococci, acetic acid bacteria, and yeast counts compared to the control sample. At the end of fermentation, the pH values of all samples (4.32-4.54) were found to be below the food safety critical limit of pH 4.6. The best water-holding capacity and physical stability were observed in the sample containing 5% sugar. Rheological analyses showed that the samples exhibited pseudoplastic behavior and that sugar addition increased viscosity. The addition of sugar contributed to an increase in the total phenolic content (11.26-15.15 mg GAE/100 mL) and antioxidant activity (DPPH: 16.77%-22.69%; ABTS: 42.68%-46.79%) at the end of fermentation. In the volatile aroma profile evaluation, 47 volatile compounds were tentatively identified based on mass spectral library matching, and increasing sugar concentration resulted in higher relative abundances of ethanol (6.72%-15.51%) and acetic acid (6.29%-13.88%). Allergen levels decreased from 16.6 µg/mL to 8.42-12.97 µg/mL with the addition of sugar. In conclusion, hazelnut cake, a byproduct with low added value, has been transformed into a new, functional, plant-based, low allergenic, and consumer-approved functional beverage. The developed hazelnut-based water kefir offers a significant alternative for individuals with milk protein allergy, lactose intolerance, and vegan/vegetarian consumers. PRACTICAL APPLICATIONS: Hazelnut cake is a low-value by-product from cold-pressed hazelnut oil production. It can be transformed into a better functional beverage using water kefir fermentation. The hazelnut-based water kefir offers a sustainable and eco-friendly way to make use of food industry by-products. It also meets the growing demand for plant-based fermented drinks. Fermentation enhances the beverage's bioactive properties and lowers hazelnut allergen levels, increasing its potential for creating products with better functionality. In addition, the product serves as a great option for vegan and vegetarian consumers, as well as for those with lactose intolerance or milk protein allergies. The findings of this study may aid in creating new non-dairy fermented drinks and help diversify sustainable food products in the beverage industry. Using 5% sugar supplementation could be particularly beneficial for industrial uses because of its positive effects on physical stability, water-holding capacity, and overall product quality.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71432"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13527763/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148862922","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 Study on the Mixed Fermentation Process of Germinated Quinoa and Lycium barbarum, and Changes in Metabolites and Microbial Community Before and After Fermentation.","authors":"Hong Wang, Jie Li, Wei Wei, Ying Ye","doi":"10.1111/1750-3841.71399","DOIUrl":"10.1111/1750-3841.71399","url":null,"abstract":"<p><p>Plant-based fermented beverages are increasingly valued for their nutritional and potential health benefits. Co-fermenting nutrient-dense grains with medicinal herbs offers a promising strategy for novel functional drinks. This study investigated the mixed-culture fermentation of germinated quinoa and wolfberry with composite lactic acid bacteria. The synergistic evolution of microbiota and metabolites was elucidated via 16S rRNA sequencing and untargeted metabolomics. Fermentation was carried out at 31°C for 48 h with a wolfberry-to-quinoa ratio of 1:3 (m/m) and 0.05% inoculum. Fermentation drastically restructured the microbial community, where Firmicutes became dominant, and the relative abundance of Lactiplantibacillus reached 82.99%, effectively suppressing potential spoilage organisms. Metabolomic analysis revealed the directional enrichment of functional metabolites, including indole-3-lactic acid, dihydroferulic acid, and acetic acid. Correlation analysis verified that the proliferation of Lactiplantibacillus promoted the accumulation of these beneficial metabolites. Overall, selective proliferation of Lactiplantibacillus concurrently improved microbial safety and functional attributes by orchestrating a synergistic microbiota-metabolism conversion.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71399"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13527171/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148862936","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}