Journal of Food Science最新文献

{"title":"Evaluation of In Vitro Simulated Digestion and Fermentation Characteristics of Fermented Quinoa and Oat","authors":"Qi Wang,&nbsp;Runze Xue,&nbsp;Wenjun Qin,&nbsp;Jin Cai","doi":"10.1111/1750-3841.70287","DOIUrl":"https://doi.org/10.1111/1750-3841.70287","url":null,"abstract":"<div>\u0000 \u0000 <p>In this study, the nutritional value of fermented quinoa (FQ) and fermented oat (FO) was evaluated by using <i>Lactiplantibacillus plantarum</i>, <i>Lactobacillus delbrueckii</i> subsp. <i>lactis</i>, and <i>L. delbrueckii</i> subsp. <i>bulgaricus</i> in liquid fermentation, and the characteristics in simulated digestion and fermentation were studied. The results revealed that the contents of protein, β-glucan, and total amino acids in FQ increased by 4.09%, 28.20%, and 9.30%, respectively, whereas those in FO increased by 5.27%, 16.07%, and 11.37%, respectively. The fat, carbohydrate, and phytic acid contents in FQ decreased by 48.17%, 12.12%, and 61.59%, respectively, whereas those in FO decreased by 32.17%, 7.08%, and 53.64%, respectively. After simulated digestion, compared with those of the unfermented samples, the hydroxyl radical scavenging ability, iron ion reducing ability and 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic) acid (ABTS) scavenging ability of the FQ increased by 50.29%, 20.34%, and 27.57%, respectively, whereas those of the FO increased by 58.90%, 15.63%, and 12.07%, respectively. After simulated fermentation, compared with those of the unfermented samples, the total short-chain fatty acid contents of FQ and FO significantly increased (<i>p</i> &lt; 0.05). Moreover, the relative abundance of <i>Megamonas</i> in FQ significantly increased (<i>p</i> &lt; 0.01), that of <i>Streptococcus</i> in FQ was significantly decreased (<i>p</i> &lt; 0.01), and those of <i>Lactococcus</i> and <i>Phascolarctobacterium</i> in FO significantly increased (<i>p</i> &lt; 0.01). These findings demonstrated that fermentation enhanced the nutritional value of quinoa and oats, providing a reference for the development of fermented grain-based food.</p>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144148482","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":"Rinsing Pretreatment With Hydrogen Peroxide Prior to Vacuum Packaging Delays Quality Deterioration and Inhibits Microbial Spoilage of Fresh Chilled Pork During Cold Storage","authors":"Ziting Zhang,&nbsp;Xuejin Li,&nbsp;Weiwei Jiang,&nbsp;Xu Ding,&nbsp;Wenhan Li,&nbsp;Ze Miao,&nbsp;Mengjiao Yang,&nbsp;Rui Zhang,&nbsp;Yao Tang,&nbsp;Yuqian Jiang","doi":"10.1111/1750-3841.70290","DOIUrl":"https://doi.org/10.1111/1750-3841.70290","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>To maintain sensory qualities and ensure microbial safety, freshly slaughtered and chilled pork was pretreated with 5% hydrogen peroxide (H₂O₂) solution for 1 min before vacuum packaging (VP) using polyethylene bags. During storage of 14 days at 4°C, sensory attributes including color, appearance, overall sensory score, pH, and volatile compounds, were assessed. Results demonstrated that H₂O₂ pretreatment or VP alone could effectively maintain the color, appearance, and overall quality of fresh chilled pork. The combination of H₂O₂ pretreatment and VP package resulted in lower pH value of 6.31 ± 0.01 and a reduced total viable count (TVC) of 6.13 ± 0.06 log CFU g⁻¹ on Day 14 compared with the single treatment and the control. Furthermore, the H₂O₂ + VP treatment significantly preserved the surface color, thiobarbituric acid reactive substances (TBARS) level, and total volatile basic nitrogen (TVB-N). Specifically, the lightness <i>L*</i> value observed from the combined treatment was still at 91.08% of the starting value (Day 0) after 8 days of storage. After 14 days of storage, pork samples in the combined treatment group showed the least quality loss, with TBARS of 0.50 mg kg⁻¹ and TVB-N of 14.50 ± 0.20 mg 100g⁻¹, respectively. Overall, a combination of H₂O₂ + VP extended the shelf-life of chilled pork to 14 days, while that of the control was only 6 days. Therefore, integrating H₂O₂ pretreatment with vacuum packaging proved to be an efficient, practical, and promising method to preserve fresh chilled pork.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144148597","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":"Fabrication of Nanomaterial-Immobilized Lipase Enables Robust Enzymatic Interesterification: Lipid Characteristics and Underlying Catalytic Mechanism","authors":"Pengfei Zhou,&nbsp;Hui Fang,&nbsp;Zhihao Zhao,&nbsp;Guang Liu,&nbsp;Jiarui Zeng,&nbsp;Yuanyuan Deng,&nbsp;Mingwei Zhang","doi":"10.1111/1750-3841.70302","DOIUrl":"https://doi.org/10.1111/1750-3841.70302","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <p>The precise regulation of enzyme conformation through the immobilization of enzymes on carriers using sewing techniques represents a key focus in the site-specific chemically modification engineering. Lipase-mediated enzymatic interesterification (EIE) is of considerable significance in lipid chemistry, having demonstrated substantial potential in the modification of lipids. In this study, we developed an innovative nanomaterial Fe₃O₄-SiO₂-APTES for site-specific immobilization of <i>Thermomyces lanuginosus</i> lipase (TLL), achieving an immobilization yield of 51.98% and an enzyme loading capacity of 123.18 mg/g. The specific activity of the enzyme was 1034.09 U/g following lyophilization, representing increases of 2.6-fold compared to free TLL. The as-prepared biocatalyst TLL@Fe₃O₄-SiO₂-APTES exhibited enhanced catalytic activity, remarkable tolerance to organic solvents, substrate selectivity, and recyclability over multiple cycles. Rice bran oils (RBO) and palm stearin (PS) were employed as substrates for EIE, yielding oils with better performance of solid fat content (SFC), crystallization rate, and thermodynamic properties compared to those of physical blending oils. Additionally, we investigated the catalytic mechanism of EIE using molecular docking analysis. The present study provides a theoretical foundation for the application of immobilized lipase as biocatalysts in food industrial settings.</p>\u0000 \u0000 <p><b>Practical Application</b>: TLL@Fe₃O₄-SiO₂-APTES, modified at specific sites using nanomaterials, not only enhances the catalytic efficiency of the enzyme but also facilitates its reuse across multiple batches. This fixed enzyme could effectively catalyze the transesterification between PS and RBO, resulting in high-quality of oils specifically designed for baking foods. The findings in this study provide valuable guidance for the green processing of oils and fats.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144148306","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 Microencapsulated and Free Form Presumptive Probiotics in Fermented Black Carrot Juice (Shalgam) Production","authors":"Ilkin Sengun,&nbsp;Perihan Kendirci,&nbsp;Aysegul Kirmizigul Peker,&nbsp;Gulden Kilic,&nbsp;Berna Ozturk","doi":"10.1111/1750-3841.70297","DOIUrl":"https://doi.org/10.1111/1750-3841.70297","url":null,"abstract":"<p>There is no standardized production or regulation for making fermented black carrot juice (shalgam). This study was conducted to address the lack of standardized method and commercially available starter cultures for shalgam production. The present study investigated the use of shalgam-derived presumptive probiotics (<i>Lacticaseibacillus paracasei</i> NL1, <i>Pediococcus acidilactici</i> AL9, and <i>Pichia kudriavzevii</i> NM3) as starter cultures in the production of shalgam to improve its usefulness by transforming it into a high value-added product and enriching its presumptive probiotic content. In this context, free and microencapsulated presumptive probiotics were incorporated into the juice prior to the fermentation. The pH value, total acidity, and lactic acid bacteria and yeast counts of the samples were evaluated during fermentation. The use of presumptive probiotic cultures in the free form reduced the fermentation period from 8 to 6 days. Shalgam comprising the free (7.35−8.32 log CFU/mL) and microencapsulated (6.97−8.34 log CFU/g) probiotics maintained the desired cell counts during storage at 4°C for 90 days. Microencapsulation exerted a protective effect on the strains. At the end of storage, the highest phenolic contents were observed in the samples containing <i>L. paracasei</i> NL1 in the free (3415.75 mg GAE/L) or microencapsulated (3598.00 mg GAE/L) form, whereas the samples containing AL9 and NL1 free cells demonstrated the highest 1,1-diphenyl-2-picrylhydrazyl radical values of 78.30% and 77.81%, respectively. Consequently, the strains demonstrate considerable potential for application in the production of shalgam possessing probiotic properties by improving the bioactivity and sensory properties of the product.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70297","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144148347","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":"Application Progress of Carbon Quantum Dot Composites in Fluorescent Detection of Food Safety","authors":"Rongdi Li,&nbsp;Jiahui Yue,&nbsp;Fengmei Zhu,&nbsp;Jiefang Zhou,&nbsp;Xiaojing Liu","doi":"10.1111/1750-3841.70299","DOIUrl":"https://doi.org/10.1111/1750-3841.70299","url":null,"abstract":"<p>Carbon quantum dots (CQDs) have emerged as promising nanomaterials due to their unique optical properties, excellent biocompatibility, and cost-effectiveness. This review highlights recent advances in CQD-based composite materials and their applications in fluorescence detection, particularly in food safety. Combining CQDs with diverse materials enhances their fluorescence performance, stability, and selectivity, enabling the sensitive detection of various food contaminants. CQD composites offer significant improvements over conventional methods, including lower detection limits, faster response times, and broader applicability. Key areas of focus include the detection of pesticide residues, veterinary drug residues, heavy metal ions, and pathogenic bacteria in complex food matrices. Advanced doping and hybridization strategies, such as heteroatom incorporation, further optimize their optical and chemical properties. These innovations address critical challenges in food safety monitoring, paving the way for more effective and accessible detection technologies. Future developments in CQD composites are expected to expand their applications, ensuring enhanced food quality and public health protection.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70299","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144148450","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":"Non-Covalent Interaction of Coconut Protein and Quercetin: Mechanism, Antioxidant, Bioaccessibility","authors":"Xin Yin,&nbsp;Haili Zhou,&nbsp;Jiaxin Lin,&nbsp;Siyun Huang,&nbsp;Fei Peng,&nbsp;Tao Xiong","doi":"10.1111/1750-3841.70288","DOIUrl":"https://doi.org/10.1111/1750-3841.70288","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>Understanding protein-polyphenol interactions is crucial for developing plant-based protein products. This study investigates the binding mechanisms and bioactivities of non-covalent complexes between quercetin (Que) and coconut protein (CP), aiming to explore the potential of polyphenols in modifying CP and expanding its applications in functional foods. Increased Que concentrations decreased CP fluorescence with a blue shift, indicating static quenching. Negative thermodynamic values (Δ<i>G</i>, Δ<i>H</i>, Δ<i>S</i>) and molecular docking suggest van der Waals forces and hydrogen bonding drive the interaction. Fourier transform infrared (FTIR) and circular dichroism (CD) spectroscopy showed Que binding altered CP's secondary structure, reducing random coils while increasing β-sheet and β-turn content. Particle size and <i>ζ</i>-potential showed that Que reduced electrostatic repulsion between particles, leading to particle aggregation. Furthermore, the complexes have shown enhanced antioxidant properties and bioaccessibility. These results position CP as an effective delivery vehicle for polyphenols, with the dual advantages of enhanced bioaccessibility.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>This research establishes a theoretical and empirical basis for optimizing phenolic-modified coconut protein's applications in food science. This will offer a foundation for further studies on protein-polyphenol interactions to improve protein functional properties, along with exploring the use of plant protein-polyphenol complexes in delivering active ingredients.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144148516","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 Microencapsulated and Free Form Presumptive Probiotics in Fermented Black Carrot Juice (Shalgam) Production","authors":"Ilkin Sengun,&nbsp;Perihan Kendirci,&nbsp;Aysegul Kirmizigul Peker,&nbsp;Gulden Kilic,&nbsp;Berna Ozturk","doi":"10.1111/1750-3841.70297","DOIUrl":"https://doi.org/10.1111/1750-3841.70297","url":null,"abstract":"<p>There is no standardized production or regulation for making fermented black carrot juice (shalgam). This study was conducted to address the lack of standardized method and commercially available starter cultures for shalgam production. The present study investigated the use of shalgam-derived presumptive probiotics (<i>Lacticaseibacillus paracasei</i> NL1, <i>Pediococcus acidilactici</i> AL9, and <i>Pichia kudriavzevii</i> NM3) as starter cultures in the production of shalgam to improve its usefulness by transforming it into a high value-added product and enriching its presumptive probiotic content. In this context, free and microencapsulated presumptive probiotics were incorporated into the juice prior to the fermentation. The pH value, total acidity, and lactic acid bacteria and yeast counts of the samples were evaluated during fermentation. The use of presumptive probiotic cultures in the free form reduced the fermentation period from 8 to 6 days. Shalgam comprising the free (7.35−8.32 log CFU/mL) and microencapsulated (6.97−8.34 log CFU/g) probiotics maintained the desired cell counts during storage at 4°C for 90 days. Microencapsulation exerted a protective effect on the strains. At the end of storage, the highest phenolic contents were observed in the samples containing <i>L. paracasei</i> NL1 in the free (3415.75 mg GAE/L) or microencapsulated (3598.00 mg GAE/L) form, whereas the samples containing AL9 and NL1 free cells demonstrated the highest 1,1-diphenyl-2-picrylhydrazyl radical values of 78.30% and 77.81%, respectively. Consequently, the strains demonstrate considerable potential for application in the production of shalgam possessing probiotic properties by improving the bioactivity and sensory properties of the product.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70297","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144148447","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":"Non-Covalent Interaction of Coconut Protein and Quercetin: Mechanism, Antioxidant, Bioaccessibility","authors":"Xin Yin,&nbsp;Haili Zhou,&nbsp;Jiaxin Lin,&nbsp;Siyun Huang,&nbsp;Fei Peng,&nbsp;Tao Xiong","doi":"10.1111/1750-3841.70288","DOIUrl":"https://doi.org/10.1111/1750-3841.70288","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>Understanding protein-polyphenol interactions is crucial for developing plant-based protein products. This study investigates the binding mechanisms and bioactivities of non-covalent complexes between quercetin (Que) and coconut protein (CP), aiming to explore the potential of polyphenols in modifying CP and expanding its applications in functional foods. Increased Que concentrations decreased CP fluorescence with a blue shift, indicating static quenching. Negative thermodynamic values (Δ<i>G</i>, Δ<i>H</i>, Δ<i>S</i>) and molecular docking suggest van der Waals forces and hydrogen bonding drive the interaction. Fourier transform infrared (FTIR) and circular dichroism (CD) spectroscopy showed Que binding altered CP's secondary structure, reducing random coils while increasing β-sheet and β-turn content. Particle size and <i>ζ</i>-potential showed that Que reduced electrostatic repulsion between particles, leading to particle aggregation. Furthermore, the complexes have shown enhanced antioxidant properties and bioaccessibility. These results position CP as an effective delivery vehicle for polyphenols, with the dual advantages of enhanced bioaccessibility.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>This research establishes a theoretical and empirical basis for optimizing phenolic-modified coconut protein's applications in food science. This will offer a foundation for further studies on protein-polyphenol interactions to improve protein functional properties, along with exploring the use of plant protein-polyphenol complexes in delivering active ingredients.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144148523","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":"Non-Destructive Testing Based on Hyperspectral Imaging for Determination of Available Silicon and Moisture Contents in Ginseng Soils of Different Origins","authors":"Hui Xu,&nbsp;Jing Ran,&nbsp;Meixin Chen,&nbsp;Bowen Sui,&nbsp;XueYuan Bai","doi":"10.1111/1750-3841.70285","DOIUrl":"https://doi.org/10.1111/1750-3841.70285","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>Soil-available silicon (SAS) and soil moisture (SM) contents are critical parameters for crop growth; however, traditional detection methods are time-consuming and inefficient. This study aimed to develop a non-destructive testing method using hyperspectral imaging (HSI) technology for the rapid and real-time detection of SAS and SM in ginseng soils of various origins. Twenty-two batches of soil samples and 51 batches of ginseng samples were collected, and spectral data in the visible near-infrared (VNIR) and shortwave infrared (SWIR) ranges were acquired simultaneously using an HSI system. To reduce data redundancy, principal component analysis for variable dimensionality reduction and a genetic algorithm (GA) involving iterative and voting methods were employed to process spectral data. The results showed that for SAS, the raw ELM performed best (SWIR <i>R</i>_v² = 0.88, RMSE = 28.19), while BP-GA3 peaked after GA (SWIR Rv² = 0.93, RMSE = 15.47). For SM, the raw BP (SWIR <i>R</i>_v² = 0.89, RMSE = 3.16), BP-GA3 achieved the highest GA result (SWIR Rv² = 0.94, RMSE = 1.80). PCA consistently underperforms (lowest SAS PCA-ELM SWIR <i>R</i>_v² = 0.41). Combined PCA and SAM analysis revealed distinct ginseng classification by origin, with RF achieving 77.78% (test) and 100% (train) accuracy for soil in SWIR, while BP model yielded 73.33% (test) and 80.56% (train) accuracy for ginseng in VNIR, demonstrating effective differentiation. This study provides theoretical support and a practical basis for the non-destructive testing of ginseng soil from the three provinces of Northeast China based on hyperspectral imaging; however, further expansion of the studied research samples is required to verify the generalization ability of the developed model.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144148348","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":"Synergistic Effects of Zinc Fortification and Ultrasonic Treatment on Bioactive Compounds, Antioxidant Activity, and Metabolomic Profiles of Germinated Black Rice","authors":"Yiqing He,&nbsp;Haiwen Sun,&nbsp;Jiacheng Li,&nbsp;Tosin Michael Olajide,&nbsp;Bingyao Han,&nbsp;Minxin Yang,&nbsp;Xianyan Liao,&nbsp;Junyi Huang","doi":"10.1111/1750-3841.70294","DOIUrl":"https://doi.org/10.1111/1750-3841.70294","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>Fortified germination is regarded as a straightforward and potent approach to boost the nutritional value and bioactive compounds of cereal seeds, and it is also used for cereal micronutrient fortification. Zinc (Zn) and ultrasound treatments have been applied in the fortified germination of cereals. This paper primarily investigated the synergistic effects of Zn fortification at varying concentrations and ultrasonic treatment on germinated black rice and its associated metabolomic profile. The results indicated that Zn fortification coupled with ultrasonic treatment increased Zn content, total flavonoid content, total polyphenol content, and antioxidant properties of germinated black rice. Untargeted metabolomics analysis of germinated black rice without Zn fortification or ultrasound treatment (GBR), ultrasound-treated germinated black rice (UGBR), 150 mg/L Zn-treated germinated black rice (GBR-Zn150), and combined 150 mg/L Zn and ultrasound-treated germinated black rice (UGBR-Zn150) revealed 307 metabolites. The differential metabolites (DMs) analysis demonstrated that UGBR-Zn150 exhibited the most metabolic changes. A notable upregulation of DMs in the phenylpropanoids and polyketides (PPs) was observed. Among these metabolites, gossypetin, taxifoliol, datiscin, and irigenol exhibited a significant positive correlation with antioxidant ability (<i>p</i> &lt; 0.05). The Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis revealed four significantly enriched metabolic pathways, which contributed to increased phenolic compounds and gamma-aminobutyric acid (GABA), thereby enhancing its nutritional value and antioxidant properties. These results suggest that Zn fortification combined with ultrasonic treatment may serve as a promising approach for improving the nutritional fortified profile of germinated seeds.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>The synergistic treatment of germination with Zn fortification and ultrasound is an effective approach to enhance the Zn content, nutritional quality, and functional properties of black rice. This method promotes the potential application of germinated black rice in functional foods and provides a novel strategy for addressing Zn deficiency issues.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144148344","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}