Journal of Food Science最新文献

{"title":"Fabrication of SA/CMC composite membrane embedded with ascorbic acid and cross-linked through propylene glycol: The study on the preservation effects on fresh-cut eggplants","authors":"Lanlan Wei,&nbsp;Yanyan Yang,&nbsp;Shuaijie Zhu,&nbsp;Li Jia","doi":"10.1111/1750-3841.70101","DOIUrl":"https://doi.org/10.1111/1750-3841.70101","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>In this study, sodium alginate/sodium hydroxymethyl cellulose (SA/CMC)-based biodegradable membranes cross-linked with propylene glycol (PG) and incorporated with ascorbic acid (AA) were synthesized. The color, morphology, water vapor permeability (WVP), and antioxidant capacity of every kind of membrane were investigated. The morphological characterization affirmed that the resultant blend membranes exhibited a well-organized homogeneous structure without cracks. Moreover, the antioxidant capacity increased with increasing concentration of AA in the obtained membranes. The increase in the concentration of AA affected the WVP of the blended membranes. The weight loss rate, total soluble solid, total phenol, and MDA content of the SA/CMC/PG/1.0% (v/w) AA experimental groups were 15 ± 0.02%, 4.891 ± 0.04%, 0.59 ± 0.05 mg g⁻¹, and 0.174 µmol g⁻¹, respectively. Hence, the release and DPPH radical scavenging assay of incorporating AA in SA/CMC/PG membrane showed that the obtained SA/CMC/PG membrane with 1.0% AA can release AA slowly and have strong antioxidant activity. Thus, 1.0% AA incorporated into SA/CMC/PG membrane was an effective method to establish an active and environmentally friendly food packing material.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>We established sodium alginate/sodium hydroxymethyl cellulose (SA/CMC)-based biodegradable membranes incorporated with ascorbic acid (AA) and cross-linked with propylene glycol (PG). After being characterized, the SA, SA/CMC, SA/CMC/PG, 0.2% (v/w) AA/SA/CMC/PG, and 1.0% (v/w) AA/SA/CMC/PG membrane were applied to preserve the fresh-cut eggplants. Though the determination of the total soluble solid, total phenol content, and malondialdehyde content in purple eggplant during the 8 days of storage, the result shows that the obtained sodium alginate/sodium hydroxymethyl cellulose/propylene glycol/1% (v/w) AA composite membranes have a potential application in active food packaging.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143564921","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":"In vitro screening of synbiotics composed of Lactobacillus and oligosaccharides and evaluating the potential anti-allergic ability","authors":"Jing Bai,&nbsp;Yuanyuan Ni,&nbsp;Qian Zeng,&nbsp;Zhihua Wu,&nbsp;Xin Li,&nbsp;Ping Tong,&nbsp;Hongbing Chen,&nbsp;Anshu Yang,&nbsp;Xiaoyu Cheng","doi":"10.1111/1750-3841.70080","DOIUrl":"https://doi.org/10.1111/1750-3841.70080","url":null,"abstract":"<p>Studies have demonstrated that the supplementation of oligosaccharides and <i>Lactobacillus</i> has the potential to alleviate food allergies. In this study, the gastrointestinal tolerance and adhesion properties of three anti-allergic <i>Lactobacillus</i> strains were evaluated in vitro. Subsequently, five oligosaccharides were incubated with each selected <i>Lactobacillus</i> strain to determine which combination could significantly promote <i>Lactobacillus</i> proliferation. The ability of <i>Lactobacillus</i>–oligosaccharide combinations to intervene allergic responses was assessed using a bone marrow-derived dendritic cells (BMDCs) and splenocytes co-culture model. The results indicated that <i>Lactiplantibacillus plantarum</i> (Lp) exhibited significant resistance to acidic conditions, bile salts, pepsin and trypsin, as well as excellent hydrophobicity, auto-aggregation, antioxidant properties, and Caco-2 cells adhesion. Moreover, Lp co-cultured with fructo-oligosaccharide (FOS) produced higher levels of short-chain fatty acids. Furthermore, Lp-FOS suppressed the expression of surface markers CD40 and CD86 on BMDCs. Additionally, the DCs-splenocytes co-culture model revealed that Lp-FOS upregulated the percentage of Th1 and Tregs, downregulated the percentage of Th2 and Th17 cells, and suppressed the release of pro-inflammatory cytokines. Overall, this study highlights the potential anti-allergic functions of the synbiotic combination of Lp-FOS, which will provide theoretical basis for intervention of allergy by Lp-FOS as dietary supplement.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143565231","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":"Deterministic and probabilistic health risk assessment of α-chaconine and α-solanine in potato products consumed in Korea","authors":"Songyi Han,&nbsp;Sujin Oh,&nbsp;Sukyeong Jang,&nbsp;Jian Lee,&nbsp;Byung Hee Kim","doi":"10.1111/1750-3841.70117","DOIUrl":"https://doi.org/10.1111/1750-3841.70117","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>This study aimed to assess the health risks of α-chaconine and α-solanine, glycoalkaloids (GAs) commonly found in potatoes, in the Korean population using both deterministic and probabilistic approaches. A total of 146 potato samples, including raw and processed varieties, were analyzed for these GAs using a validated high-performance liquid chromatography–photodiode array method. GAs were detected in 63.0% of samples, with concentrations ranging from 2.29 to 172.19 mg kg⁻¹. Deterministic risk assessments, based on daily dietary exposure estimates, indicated that the 1–2-year-old age group had the highest exposure to these compounds. Although the margin of exposure (MOE) values for most age groups exceeded 10, indicating low health risk, the MOE values for the 1–2-year-old group fell below 10 in certain scenarios, such as the 95th percentile extreme exposure, raising potential safety concerns. Probabilistic risk assessment using Monte Carlo simulations provided a more refined evaluation by accounting for variability in consumption patterns. This study underscores the importance of using both approaches for a thorough risk assessment, particularly in vulnerable populations such as young children. Further research on GA levels in processed potatoes is recommended to better understand exposure and mitigate risks.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>This research helps ensure the safety of potato products by evaluating the health risks of GAs found in potatoes. The findings highlight the need to monitor GA levels and could guide food safety regulations and industry practices to protect vulnerable groups, such as young children, from potential risks.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143564685","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":"Exploring pequi (Caryocar brasiliense Camb.) mesocarp flour of Brazilian Cerrado biome to produce gluten-free antioxidant biscuits","authors":"Viviane Patrícia Romani,&nbsp;Daniel Emanuel Cabral de Oliveira,&nbsp;Juliana Aparecida Célia,&nbsp;Adrielle Borges de Almeida,&nbsp;Marcos Antônio Almeida Rocha,&nbsp;Danihanne Borges e Silva,&nbsp;Osvaldo Resende","doi":"10.1111/1750-3841.70070","DOIUrl":"https://doi.org/10.1111/1750-3841.70070","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>The peels of pequi (<i>Caryocar brasiliense</i> Camb.), native to the Brazilian Cerrado, represent ∼80% of the mass of the whole fruit. Despite their high quantities of dietary fiber and bioactive compounds, they are generally discarded as waste. The impact of substituting rice flour with pequi mesocarp flour (PMF) in different concentrations in biscuit characteristics was determined. Pequi mesocarp was converted into flour through drying and milling, and used in quantities of 10%, 20%, and 30% in biscuit formulations. Biscuits were evaluated by their composition, physical parameters, microstructure, and antioxidant capacity. PMF was responsible for increasing protein and ash contents in biscuits. Besides that, higher concentrations of PMF resulted in a darker color of biscuits, higher spread ratio and firmness, and lower weight loss and specific volume. Such effects were attributed to the water and oil-holding capacity because of dietary fibers present in pequi mesocarp. All biscuits produced with PMF showed antioxidant capacity, it increased with higher substitutions. Even though using PMF resulted in darker and firmer biscuits, the results indicate that PMF has the potential to produce functional gluten-free bakery products.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>Pequi peels have a rich composition representing an opportunity to improve the nutritional attributes of bakery products. The pequi mesocarp biscuits produced are gluten-free and contain antioxidants, promoting consumers' health. Producing biscuits with pequi mesocarp is advantageous to offer the population a nutritive alternative biscuit, while adding value to pequi peels, strengthening the local economy, and decreasing environmental pollution.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143564690","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, characterization, and biological activity in vitro of polysaccharides from discarded young fig fruits based on various extraction methods","authors":"Yue Peng,&nbsp;Qinqiu Zhang,&nbsp;Lin Ye,&nbsp;Dingtao Wu,&nbsp;Shang Lin,&nbsp;Fan Li,&nbsp;Yi Xu,&nbsp;Jiahao Yu,&nbsp;Jiajun Lv,&nbsp;Wen Qin","doi":"10.1111/1750-3841.70096","DOIUrl":"https://doi.org/10.1111/1750-3841.70096","url":null,"abstract":"<p>Discarded young fig fruits (DYFFs) are rich in polyphenols, polysaccharides, and other active substances, and fig polysaccharides (FPs) extracted from DYFFs using different methods vary in structure, processing characteristics, and biological activities, which are of great research value. The polysaccharides extracted from DYFFs using different extraction methods were used to compare the structures, processing characteristics, and biological activities of FPs, and to research the conformational relationships. The yield of MDP (6.45% ± 0.03%) prepared by microwave-assisted deep eutectic solvent extraction was nearly double that of HWP (2.59% ± 0.01%) prepared by hot water extraction. The FPs extracted by different methods were free of other impurities, with molecular weights (<i>M</i>_w) ranging from 16.78 to 102.20 kDa, and were mainly composed of xylose, arabinose, glucose, galactose, and glucuronide. MDP exhibited significantly higher processing characteristics (water-holding capacity = 5.17 ± 0.50g/g; oil-holding capacity = 3.88 ± 0.54), antioxidant capacity (ABTS radical scavenging rates [10.41 ± 0.06 mg/g]; ferric-reducing antioxidant powers [51.73 ± 1.23 mg/g]; the reducing powers [37.35 ± 0.11 mg/g]), and hypoglycemic activity compared to other polysaccharides, whose inhibitory effect on α-amylase of MDP (IC₅₀ = 1.48 mg/mL) was higher than 10 times that of HWP. FP structures affect processing characteristics and biological activities. MDP has a higher extraction rate, better processing characteristics and biological activities, and MDP has a better potential to be developed as a natural antioxidant and α-amylase inhibitor.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143564955","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 “Electrospun gelatin/tea polyphenol@pullulan nanofibers for fast-dissolving antibacterial and antioxidant applications”","authors":"","doi":"10.1111/1750-3841.70113","DOIUrl":"https://doi.org/10.1111/1750-3841.70113","url":null,"abstract":"<p>Zhou, J., Wang, W., Yang, X., Yu, D.-G., &amp; Liu, P. (2024). Electrospun gelatin/tea polyphenol@pullulan nanofibers for fast-dissolving antibacterial and antioxidant applications. <i>Journal of Food Science, 89</i>, 7803–7818. https://doi.org/10.1111/1750-3841.17425</p><p>In Figure 8a, an incorrect image was erroneously used for 12 h in group F1. The corrected figure appears below.</p><p>We apologize for this error.</p><p></p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70113","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143564924","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":"Consumer perception of meal replacement beverages: A comparison between younger adults and older adults","authors":"Rachael Moss,&nbsp;Mackenzie Gorman,&nbsp;Allison Stright,&nbsp;Emily Dolan,&nbsp;Matthew Code,&nbsp;Matthew B. McSweeney","doi":"10.1111/1750-3841.70104","DOIUrl":"https://doi.org/10.1111/1750-3841.70104","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>Meal replacement beverages (MRBs) are consumed by a wide variety of consumers for different reasons. This study evaluated how younger adults (<i>n</i> = 62; aged 18–35) and older adults (<i>n</i> = 63; aged 65 or older) perceive MRBs. The participants started by identifying how they define MRBs. Then, the participants evaluated the sensory properties of five different chocolate-flavored MRBs using hedonic scales and the check-all-that-apply (CATA) method. Participants also identified which factors were important when consuming and purchasing MRBs. The participants highlighted that MRBs should be filling (high satiety) and have nutritional benefits. Both groups of consumers separated the MRBs based on their ingredients (plant-based or dairy-based) and liked MRBs that were sweet, chocolatey, creamy, and salty. The older adults’ liking decreased due to the perception of astringency, while younger adults’ liking decreased due to bitterness and off-flavors. The older adults also placed greater importance on fiber content, diabetic friendly, satiety, and calcium content than the younger adults, while the younger adults were interested in plant-based and vegan MRBs more so than the older adults. Overall, the sensory perception and hedonic liking were similar between the two groups, but their consumption factors differed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>Understanding consumption, as well as younger and older adults’ sensory perception of MRBs, should allow the food industry to create new varieties of MRBs that are well-liked by consumers of different ages. Furthermore, this study identified how consumers currently conceptualize MRBs and why they consume or are interested in MRBs.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70104","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143564954","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":"Effects and decontamination mechanism of ultrasonic combined bubbling-assisted peroxyacetic acid washing on lotus root","authors":"Chenhui Hua,&nbsp;Yuqing Wang,&nbsp;Xingyu Fan,&nbsp;Ao Zhang,&nbsp;Li Chen,&nbsp;Lei Zhang,&nbsp;Haile Ma,&nbsp;Weiqiao Lv,&nbsp;Cunshan Zhou","doi":"10.1111/1750-3841.70083","DOIUrl":"https://doi.org/10.1111/1750-3841.70083","url":null,"abstract":"<p>In order to address the issue of the lotus root's challenging washing process and the remnant of contaminants such as sludge and microorganisms during washing, this study evaluates the effect of an innovative washing method of ultrasonic combined bubbling-assisted low-concentration peroxyacetic acid (PAA) on the washing of lotus root. Single/multifrequency ultrasound, PAA concentration, washing time, and process combination sequence of soaking, ultrasound, and bubbling were explored. Moreover, the effects on the physicochemical quality of lotus root and the decontamination mechanism under this washing method were analyzed. The results showed that soaking before both ultrasonic and bubbling washing was effective in reducing surface microorganisms. Decontamination with 0.04% PAA can effectively sterilize more than 90% of all bacteria. Combination of bubbling, low concentration of PAA soaking, and ultrasonic washing of lotus root was the most effective (sterilizing and decontaminating). The ultrasonic treatment increased the total phenolic content (TPC) of lotus root by 16.4% and antioxidant activity (DPPH, FRAP) by 13.5% and 28.7%, whereas PAA was detrimental to the retention of TPC and antioxidant active compounds in lotus root. Furthermore, the combination of ultrasound and PAA produced greater damage to bacterial cell membranes and better bactericidal effects.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143564656","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":"Editorial board changes","authors":"","doi":"10.1111/1750-3841.70130","DOIUrl":"https://doi.org/10.1111/1750-3841.70130","url":null,"abstract":"&lt;p&gt;As I have noted in the past, 2024 and now the start to 2025 have seen impressive increases in the number of manuscript submissions. Last year, we saw a record number of submissions, topping 3000 for the first time ever (final count, 3005), an increase of 55% over 2023. This year to date, our numbers have increased even further, with more than 500 new manuscripts already by mid-February. In February, we received 10 new manuscripts per day, an astonishing number. Our average in 2024 was eight submissions per day, suggesting we are on track for another record year of submissions.&lt;/p&gt;&lt;p&gt;To keep up with this increase, we have brought on new editors at all levels, adding a total of 10 new people, with several more moving up the ranks. This gave us the opportunity to shore up specific needs on our board while also addressing the call for greater global diversification. My March and April editorials from last year summarize the process by which we select new members. This year followed that script perfectly.&lt;/p&gt;&lt;p&gt;We added one new Scientific Editor (SE), Dr. Nagendra Shah, to assist with manuscripts in the areas of Food Chemistry and Health and Nutrition. Dr. Shah has been an Associate Editor (AE) since 2010. He recently retired from Hong Kong University and now resides in Australia, adding to our international presence. His addition brings us to a total of 12 SEs, plus myself (I handle quite a few Concise Reviews each year as SE).&lt;/p&gt;&lt;p&gt;To the AE list, we have added numerous people recently. In September of 2024, we added five new AEs to help with the rapid increase in submissions. These people were promoted from the Editorial Board (EB) members-at-large based on our areas of need and their performance as an EB member. We promoted two new AEs this past January from the Editorial Board group, again to shore up expertise areas of need. These additions bring us up to 40 AEs.&lt;/p&gt;&lt;p&gt;First preference for internal promotion from the EB to the AE role is given to those who are recommended by an SE or AE to recognize their contributions at the EB level. We solicit these candidates from SEs specifically when they claim a need for more AEs to cover the workload in their topic. We also evaluate past performance as EB members and/or reviewers. AEs rate the quality and timeliness of each review that is submitted, helping us identity candidates who continually submit outstanding reviews within a reasonable time frame.&lt;/p&gt;&lt;p&gt;As we move EB members up to the AE role, we then have openings for that group. This year, we added 10 new members-at-large to the EB role. Identifying and inviting these people is quite a challenge every year since we have well over 100 names for consideration, and we generally appoint only a few new people.&lt;/p&gt;&lt;p&gt;The people we include for consideration were nominated to the EB in a variety of ways. We have a web link where anyone can self-nominate. Our SEs and AEs may recommend potential candidates. Further, we scour the reviewer database for p","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70130","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143564686","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":"Effects of shaking and fermentation processing technologies on polyphenols and volatile compounds in black tea","authors":"Yaru Zheng,&nbsp;Jintao Wang,&nbsp;Chen Yang,&nbsp;Siyu Li,&nbsp;Yongdan Hu,&nbsp;Shaomei Wang,&nbsp;Dabing Ren,&nbsp;Lunzhao Yi","doi":"10.1111/1750-3841.70009","DOIUrl":"https://doi.org/10.1111/1750-3841.70009","url":null,"abstract":"<p>To investigate the effects of different processing techniques on polyphenols and volatile compounds (VOCs) of black tea (BT), gas chromatography-mass spectrometry and liquid chromatography-mass spectrometry were used to analyze BT samples with different processing techniques, including fermentation degree, shaking times, and drying temperature. In this study, a total of 220 polyphenols were annotated by database, and 38 polyphenols were annotated by mass spectrometry molecular network. A total of 43 VOCs were annotated by a database combined with a retention index. Multivariate statistical analysis was then used to conclude that the degree of fermentation had the greatest effect on polyphenols, followed by shaking times and drying. A total of 15 VOCs were identified as key compounds for the aroma of BT including linalool, linalool oxides phenylacetaldehyde, and so on by calculating the relative odor activity values. In addition, it was found that the drying temperature and the degree of fermentation can significantly affect changes in the content of aroma compounds. In conclusion, this study helps us to better comprehend the changes in the phenolic and aroma compounds of BT during processing and provides a basis for improving processing technology of BT quality.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143564737","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}