Journal of Food Science最新文献

{"title":"Protein-Glutaminase-Mediated Deamidation Enhances the Functional Properties of Walnut Protein Concentrate for Food Applications.","authors":"Deming Jiang, Guangming Feng, Xinyu Fan, Junjie Xiong, Wei Ouyang, Mengmeng Liu, Yi Liu, Wenxuan Cao, Zhongyi Chang, Yanning Niu, Chunjing Zou, Caifeng Jia, Hongliang Gao","doi":"10.1111/1750-3841.71090","DOIUrl":"https://doi.org/10.1111/1750-3841.71090","url":null,"abstract":"<p><p>Walnut protein concentrate (WNPC) is dominated by glutelins with compact molecular architecture and low solubility at neutral pH, which severely restrict its functional performance in food systems. This study elucidates the structural mechanisms by which protein-glutaminase (PG)-mediated deamidation remodels WNPC to overcome these intrinsic limitations. Under optimized conditions, PG selectively converted glutamine residues to glutamate, introducing additional negative charges that increased the absolute zeta potential to approximately 30 mV, reduced particle size to below 100 nm, and induced pronounced conformational rearrangements, including a decrease in α-helix content and a concomitant increase in β-sheet structures. These structural changes promoted exposure of sulfhydryl groups and enhanced molecular flexibility, collectively leading to markedly improved solubility, interfacial activity, and emulsifying stability. Model beverage experiments showed that the modified proteins could be used to prepare high-protein walnut beverages with improved physical stability. These results suggest that PG-mediated deamidation may provide a practical approach for improving the functionality of insoluble plant glutelins and expanding their use as food ingredients.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 5","pages":"e71090"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147855470","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":"Antimicrobial Fiber Film Sprayed with Low-Dose Ethyl Lauroyl Arginate for Postharvest Preservation of Strawberries.","authors":"Honglei Wang, Juanhua Li, Kezhi Chen, Guoshan He, Xiaogang Huang, Yiguang Chen, Guojian Chen, Yunyun Zhong, Zheng Cheng, Naiyu Xiao","doi":"10.1111/1750-3841.70847","DOIUrl":"https://doi.org/10.1111/1750-3841.70847","url":null,"abstract":"<p><p>Antimicrobial packaging is critical for extending shelf life and enhancing safety. Current materials often require large amounts of antimicrobial agents to achieve sufficient efficacy, leading to safety risks and cost issues. In this study, low-dose, safe, and antimicrobial-enhanced polyethylene terephthalate-ethyl lauroyl arginate (PET-LAE) composite fiber films were fabricated by spraying LAE onto electrospun PET fiber films. Systematic investigations evaluated the effects of LAE incorporation on the morphological characteristics, wettability, mechanical properties, water vapor permeability (WVP), and antimicrobial activity of fiber films, with LAE release behavior assessed in food simulants. Results showed that LAE addition improved the hydrophilicity, mechanical properties, and WVP of the fiber films while preserving their original thermal stability. Release experiments under simulated food conditions demonstrated that effective release (with a specific amount of 132.69-144.61 mg/kg, below FDA's 200 mg/kg safety limit) could be achieved by adding only 0.3 wt% LAE to the PET matrix. Notably, this minimal dosage of LAE exhibited high-efficiency antimicrobial activity; Escherichia coli and Staphylococcus aureus counts reduced by (2.13 ± 0.08) and (5.46 ± 0.01) log₁₀ CFU/mL, respectively, while Botrytis cinerea and Colletotrichum gloeosporioides counts decreased by (1.33 ± 0.04) and (0.30 ± 0.01) log₁₀ CFU/mL, respectively. Furthermore, the PET-0.3% LAE fiber film effectively maintained strawberries freshness. At room temperature, the control group's shelf life was 3 days, while that of the PET-0.3% LAE group extended to 7 days, representing a 4-day extension compared with the Control group. This work provides a useful solution and a new viewpoint on active packaging, creating new opportunities to develop antimicrobial materials with improved performance and reduced agent usage. To prevent strawberry decay and effectively extend their shelf life, a low-dose, safe, and antimicrobial-enhanced composite fiber film was successfully prepared. Spraying a low dose of LAE onto the surface of electrospun PET fiber films not only enhanced the fiber's resistance to microorganisms but also effectively maintained strawberry freshness, extending the shelf life of strawberries by 4 days at room temperature. This study provides an important reference for the development of antimicrobial functionalized preservation packaging materials and opens up a new path for active packaging technologies.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 5","pages":"e70847"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147758375","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":"Lycopene Extraction and Preparation of Its Nanoemulsion From Tomato Peel Using One Step Intensified Process Based on Microemulsion-Subcritical Water Technique.","authors":"Samira Khanjani, Hoda Jafarizadeh-Malmiri","doi":"10.1111/1750-3841.71089","DOIUrl":"https://doi.org/10.1111/1750-3841.71089","url":null,"abstract":"<p><p>Lycopene, a natural pigment with high antioxidant activity, is a main bioactive compound of the tomato processing waste. This study developed an intensified process based on lycopene extraction from tomato peel powder using microemulsion technique and its nanoemulsion (NE) preparation by subcritical water method. Four different emulsifiers, namely, Tween 20, Tween 80, saponin, and Arabic gum, were used and results indicated that using Tween 20, extracted lycopene NE with maximum lycopene content of 85.17 mg/kg, was prepared. Furthermore, saponin yielded lycopene NE with the minimum particle size (14.64 nm) and high zeta potential (-5.17 mV) values. Optimization process revealed that using a total amount of emulsifier mixture of 8.55 g, containing 53.53% saponin, resulted in lycopene NE with particle size, PDI, zeta potential, lycopene and carotenoid contents, and antioxidant activity 11 nm, 0.460, -6.47 mV, 86.19 mg/kg, 114.17 mg/kg, and 77.8%, respectively. The developed method in the present study offers a promising approach for developing functional foods enriched with lycopene.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 5","pages":"e71089"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147758445","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":"Three Successive Infusions: Scientific Insights Into a Traditional Green Tea Drinking Custom.","authors":"Xiaoying Zhang, Anas Yusuf, Man Xu, Murtala Bindawa Isah","doi":"10.1111/1750-3841.71082","DOIUrl":"10.1111/1750-3841.71082","url":null,"abstract":"<p><p>This study examines the scientific basis of a traditional multi-infusion tea-brewing practice common in Asia by evaluating compositional changes, antioxidant capacity, and sensory attributes across successive green tea infusions. Using UPLC-MS, GC-IMS, and elemental profiling, we characterized how repeated extractions alter key tea constituents. Although flavonoids, polyphenols, polysaccharides, and amino acids remained detectable across all infusions, the concentrations of major bioactive compounds including gallic acid, its esters, and L-theanine declined progressively from the first to the third infusion (GT1-GT3), corresponding with reduced in vivo radical-scavenging activity. Changes in volatile profiles and sensory evaluation further indicated noticeable shifts in flavor and taste with each infusion. Pearson correlation analysis revealed that most quantified compounds were positively associated with puckery, bitter, and acidic attributes, and negatively associated with sweetness and freshness. Variable Importance in Projection (VIP) analysis identified L-lysine, L-tyrosine, epicatechin, myricetin, theophylline, quercetin, and epigallocatechin as key contributors to sensory perception. These findings demonstrate that multiple infusions diversify flavor characteristics while modulating the bioactive profile of green tea, offering insights relevant to product development and consumer brewing practices.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 5","pages":"e71082"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13147319/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147831413","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":"Dynamic Regulation of Beany Off-Aroma Adsorption by Protein Concentration: Mechanistic Insights From Soy Protein-Hexanal Interactions.","authors":"Yang Yang, Xiao-Ning Wang, Yue Xu, Bing Wang, Ai-Yuan Ge, Guang Zhang, Xinyu Xu, Na Zhang, Chun-Min Ma","doi":"10.1111/1750-3841.71096","DOIUrl":"https://doi.org/10.1111/1750-3841.71096","url":null,"abstract":"<p><p>Interactions between proteins and flavor compounds are essential for the perception of flavor in foods and the regulation of food quality. In this work, headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), coupled with relative odor activity value (ROAV) analysis, identified hexanal as a major volatile compound with the highest ROAV, suggesting its potential as a key contributor to the beany off-flavor in soymilk. Circular dichroism, particle size, tertiary structure, and molecular docking were used to reveal the adsorption behavior of different soy protein isolate (SPI) concentrations on hexanal, the key beany flavor substance in soymilk. The results show that at an SPI-hexanal ratio of 20:2, the adsorption rate was maximal, accompanied by maximal SPI particle size, greatest degree of secondary structure extension, and exposure of hydrophobic groups. Analysis of tertiary structure dynamics revealed concentration-dependent conformational changes during adsorption. Molecular docking analysis identified three distinct binding modes: the hydrophobic cavity, the groove located between the α-helix and β-sheet, and surface-exposed sites. Of these, the hydrophobic cavity emerged as the most favorable binding mode, demonstrating the lowest binding energy at -4.5 kcal/mol. Hydrogen bonding and hydrophobic interactions significantly enhanced SPI stability post-adsorption. This work elucidate the dynamic regulatory mechanism of protein concentration on flavor adsorption, providing theoretical guidance for flavor improvement in soy products.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 5","pages":"e71096"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147808866","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":"Sensory, Physical, and Functional Properties of Part-Skim, Pasta Filata Mozzarella Made With or Without Lacticaseibacillus casei Adjunct Culture.","authors":"Katherine Rehberger, Stephanie Clark, Gülhan Ünlü, Helen Joyner, Carolyn F Ross","doi":"10.1111/1750-3841.71095","DOIUrl":"10.1111/1750-3841.71095","url":null,"abstract":"<p><p>With increasing mozzarella consumption in the United States, mozzarella innovations are of interest, particularly in functional attributes. One opportunity in mozzarella is the application of Lacticaseibacillus casei adjunct culture to increase desirable flavors and modulate functional properties such as melting. The objective of this study was to determine the influence of the adjunct culture, Lacti. casei, on the sensory, physical, and functional properties of part-skim, pasta filata mozzarella cheese. Two treatments of mozzarella were produced: a control with S. thermophilus, and a modified treatment with Streptococcus thermophilus and Lacti. casei. Samples were stored at 3.3°C and assessed at 5, 25, 50, and 75 days in cubed cold and melted preparations by a trained sensory panel (n = 10). Meltability and physical properties were assessed through instrumental measures. The inclusion of Lacti. casei adjunct modulated melting behavior in baked applications over storage time. Results showed that Lacti. casei suppressed mozzarella meltability at Day 25 (compared to the control [p ≤ 0.05]). Lacticaseibacillus casei did not influence the sensory or texture attributes of cubed cold or melted mozzarella (p ≥ 0.05). However, storage time strongly influenced yellow color, butter flavor, bitterness, adhesiveness, and cohesiveness (p ≤ 0.05). These findings suggest that Lacti. casei may be a beneficial adjunct culture for improving baked mozzarella performance over its shelf life, though it may not be desired for all cheese producers.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 5","pages":"e71095"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13155180/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147831438","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":"Covalent and Non-Covalent Interactions of Walnut Protein and Ferulic Acid: Impact on Physicochemical and Structural Characteristics.","authors":"Shufen Li, Yi Zhang, Limin Wang, Lu Xue, Yuxi Qin, Hui Zhao, Mengyan Peng, Zijian Wu","doi":"10.1111/1750-3841.71073","DOIUrl":"https://doi.org/10.1111/1750-3841.71073","url":null,"abstract":"<p><p>Walnut protein (WP) is a high-quality plant protein source, yet its limited solubility and functional properties severely restrict its application in the food industry. This study aimed to overcome these challenges by systematically comparing the impacts of covalent and non-covalent interactions with ferulic acid (FA) on the physicochemical and structural characteristics of WP. The objective was to elucidate how different interaction mechanisms and FA concentrations (0.5%-4.0%, w/v) dictate the functional performance of WP-FA complexes. Results revealed that WP-FA covalent complexes had a higher binding capacity of 157.1 µg/mL compared with their non-covalent counterparts. Solubility data showed that WP-FA covalent complexes achieved a maximum solubility increase of 93.8%, significantly higher than the 56.0% maximum enhancement for WP-FA non-covalent complexes. In addition, particle size and zeta potential analyses indicated that covalent complexes presented larger average particles (2.44 µm) and exhibited higher absolute zeta potential (-38.4 mV). Furthermore, the covalent WP-FA complex (at 2.0% FA) exhibited the highest radical scavenging rates (2,2-diphenyl-1-picrylhydrazyl [DPPH]: 73.3%; 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) [ABTS]: 89.8%), whereas the non-covalent complex required a higher concentration (4.0% FA) to achieve comparable levels (DPPH: 70.2%; ABTS: 84.5%). Multi-spectroscopic analyses confirmed that covalent binding (driven by hydrogen bonding and electrostatics, binding sites (n) = 1.62) had higher affinity than non-covalent binding (hydrophobic interactions, n = 1.21). In conclusion, covalent modification with FA represents an effective approach for enhancing WP properties. This study facilitates the targeted development of WP-based functional ingredients, such as high-performance emulsifiers, antioxidant carriers, and edible coatings designed to enhance preservation.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 5","pages":"e71073"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147831415","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":"Correction to \"'Steak Dry Aging'\": An Innovative Approach to Producing High-Yield, High-Quality Dry-Aged Beef\".","authors":"","doi":"10.1111/1750-3841.71114","DOIUrl":"https://doi.org/10.1111/1750-3841.71114","url":null,"abstract":"","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 5","pages":"e71114"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147808845","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":"Effect of Ultrasonic Pretreatment and EGCG on the Structural and Functional Properties of Rice Protein Amyloid Fibrils.","authors":"Liting Shen, Jingzhou Xiao, Boruo Yang, Xiangwen Pan, Xin Qi, Jianhua Xie","doi":"10.1111/1750-3841.71110","DOIUrl":"https://doi.org/10.1111/1750-3841.71110","url":null,"abstract":"<p><p>Rice protein has great nutritional value and is low in allergens, but their application in the food industry is restricted because they have poor functional properties. This research explored the impact of combining epigallocatechin gallate (EGCG) with ultrasonic pretreatment upon the formation of rice protein amyloid fibrils (RPAFs) and their functional properties. Results revealed that ultrasonic pretreatment primarily induced a transformation in the β-lamellar structure of rice protein, which accelerated the conversion to RPAFs. Ultrasonic-treated RPAFs combined with EGCG (UFE) exhibited the highest viscosity, superior emulsifying and foaming properties, and enhanced antioxidant capacity. Specifically, compared to native protein (P), UFE improved emulsifying activity index (EAI) from 14.3 to 27.3 m²/g and enhanced foaming capacity (FC) from 14.8% to 42.5%. Furthermore, the ABTS⁺ scavenging rate increased from 35.6% to 92.8%, and the DPPH scavenging rate elevated from 53.3% to 92.3%. These findings demonstrate that the combined treatment significantly enhances the functionality of rice protein, offering a potential strategy for its application in functional foods and high-value protein formulations.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 5","pages":"e71110"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147808902","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":"Analysis of the Quality Characteristics and Advantages of Waxy Wheat High-Temperature Daqu.","authors":"Wenhui Jiang, Haiyan Sun, Ming Hui, Yongsong You, Fanjin Meng","doi":"10.1111/1750-3841.71099","DOIUrl":"https://doi.org/10.1111/1750-3841.71099","url":null,"abstract":"<p><p>The quality of the high-temperature Daqu (HTD), an essential fermentation starter for Jiang-flavor Baijiu, is fundamentally determined by its raw materials. Waxy wheat (Triticum aestivum var. glutinosum), characterized by starch containing over 95% amylopectin, presents unique physicochemical properties for fermentation. To elucidate the mechanism from raw material to product HTD. This study systematically compared HTD produced from waxy wheat (waxy wheat HTD) and common wheat (common wheat HTD). Comprehensive analyses encompassed the physicochemical properties, microbial community succession, and volatile flavor profiles of the HTD, as well as the quality of the corresponding first-round fermentate. The results demonstrated that waxy wheat HTD developed a distinct microenvironment with significantly higher moisture content and saccharification power (129.33 mg/(g·h)). This selective milieu promoted the enrichment of key functional microbial genera, especially Saccharomycopsis and Lactobacillus, which are crucial for enhanced saccharification and lactic acid metabolism. Furthermore, multivariate analyses combined with odor activity value (OAV) assessments revealed that these material-driven physicochemical parameters directed microbial succession, ultimately shaping a superior volatile flavor profile in both the waxy wheat HTD and its resulting fermentate. Overall, our findings elucidate a complete \"raw material trait → physicochemical microenvironment → microbial community → metabolic function → product quality\" pathway, providing a scientific basis for the targeted application of waxy wheat in high-quality Baijiu production.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 5","pages":"e71099"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147855730","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}