Journal of Food Science最新文献

{"title":"The Interaction Between Soybean Protein Isolate and EGCG and Tea Polyphenols: Effects on Protein Structure and Binding of Key Beany Flavor Substances","authors":"Tianyu Zhang,&nbsp;Lingyu Yang,&nbsp;Xiangquan Zeng,&nbsp;Wentao Zhang,&nbsp;Zhiwei Ying,&nbsp;Xinqi Liu,&nbsp;He Li","doi":"10.1111/1750-3841.70578","DOIUrl":"https://doi.org/10.1111/1750-3841.70578","url":null,"abstract":"<div>\u0000 \u0000 <p>This study investigated the effects of epigallocatechin gallate (EGCG) and tea polyphenol treatments at varying concentrations on soybean protein isolate (SPI), with particular focus on SPI's structural modifications and its subsequent interactions with characteristic beany flavor compounds. Treatment with EGCG and tea polyphenols significantly decreased SPI's adsorption capacity for characteristic beany flavor compounds (hexanal, benzaldehyde, 1-octen-3-ol, and 2-nonanone), while markedly enhancing adsorption of 2-pentylfuran. EGCG/tea polyphenol treatment improved the solubility of SPI and enhanced the fluorescence quenching effect. Additionally, as EGCG, the α-helix and β-turn structure in SPI changed to a β-sheet and random coil structure, reducing surface hydrophobicity. The molecular docking results indicate that the interactions between SPI and EGCG or tea polyphenols are primarily hydrogen bonding and hydrophobic interactions. The sensory evaluation demonstrated that EGCG and tea polyphenols effectively mitigated the unpleasant fatty flavor characteristics of SPI.</p>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 10","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145146872","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":"Probiotic-Derived Extracellular Vesicles Attenuate Sarcopenia via Muscle Regeneration","authors":"Subin Hwang,&nbsp;Kun-Ho Seo,&nbsp;Hyunsook Kim","doi":"10.1111/1750-3841.70586","DOIUrl":"https://doi.org/10.1111/1750-3841.70586","url":null,"abstract":"<div>\u0000 \u0000 <p>Postbiotic extracellular vesicles (EVs) secreted by lactic acid bacteria (LAB) have emerged as bioactive components with therapeutic potential. However, their efficacy in mitigating muscle atrophy remains unexplored. This study investigated the muscle-protective effects of postbiotic EVs derived from the probiotic <i>Lentilactobacillus kefiri</i> DH5 (DH5-EVs) in both palmitic acid (PA)-induced muscle atrophy in C2C12 cells and a hindlimb immobilization (HI) mouse model of sarcopenia. Biochemical characterization confirmed that DH5-EVs exhibited typical features of bacterial EVs, including protein bands in the 40–50 kDa range and a negative zeta potential. Proteomic analysis identified functional proteins such as GAPDH, arginine deiminase, and surface-layer protein with CBS domains, which are implicated in anti-inflammatory signaling and metabolic regulation. DH5-EVs significantly restored myotube integrity and upregulated <i>Igf-1</i> expression in PA-treated cells. In HI mice, DH5-EV administration significantly improved grip strength, increased muscle mass, elevated <i>MyoD</i> expression, and reduced <i>Atrogin-1</i> gene expression, with effects comparable to those of creatine administration. These findings suggest that DH5-derived EVs enhance muscle regeneration and function, offering a promising postbiotic strategy for muscle health. Moreover, these work provides mechanistic insights and supports the development of EV-based interventions for sarcopenia.</p>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 10","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145146613","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 Enhancement of Corn Insoluble Dietary Fiber via Combined Radiofrequency Heating and Enzymatic Hydrolysis: Fermentability and Short-Chain Fatty Acid (SCFA) Production","authors":"Victory Igwe,&nbsp;Deandrae Smith,&nbsp;Christian Mensah,&nbsp;Clay Swackhamer","doi":"10.1111/1750-3841.70548","DOIUrl":"https://doi.org/10.1111/1750-3841.70548","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>This study aims to enhance the fermentability and health benefits of corn insoluble dietary fiber (IDF) from corn gluten meal (CGM) using radiofrequency (RF) heating at 27.12 MHz and enzymatic hydrolysis (EH) with α-amylase and protease. The objectives are to characterize the structural modifications of IDF, evaluate the effects of RF heating and EH on gut microbiota composition during in vitro fermentation, and analyze short-chain fatty acid (SCFA) production to determine the fermentability and potential prebiotic effects of treated IDF using fecal microbiota from human donors. A pilot-scale RF heating system (1.5 kW, 27.12 MHz) was applied to IDF for 40, 50, and 60 min with electrode gaps of 3.81, 5.08, and 6.35 cm. Fiber substrates (RF-treated and RF + EH-treated) were anaerobically incubated at 37°C with fecal slurry from three healthy donors. DNA was extracted from fecal samples, and 16S rRNA gene sequencing was performed to analyze microbial diversity and composition. SCFAs (acetate, propionate, butyrate) were quantified using gas chromatography. Microbial analysis revealed that RF + EH treatment enriched propionate-producing bacteria, particularly Prevotellaceae, and significantly improved fermentability, as evidenced by increased SCFA production. After 6 h, treated fiber yielded 48.73 mM total SCFAs, a 68.54% increase over untreated fiber. By 24 h, total SCFA production reached 62.65 mM, a 40.78% increase compared to the control. These findings indicate that RF + EH treatment enhances IDF bioavailability, promoting gut microbiota fermentation and increasing SCFA production, thereby supporting a balanced microbiome.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 10","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70548","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145146831","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":"Microbiological and Pharmacokinetic Aspects of a Water-Soluble Quercetin 3-O-rutinoside, EubioQuercetin: A Direct Comparison With Quercetin in In Vitro and Human Clinical Studies","authors":"Naoto Yamaguchi,&nbsp;Yui Sudaka,&nbsp;Takafumi Mitsui,&nbsp;Ryohei Nakaguro,&nbsp;Misa Saito,&nbsp;Hiroaki Kida,&nbsp;Mitsunori Ono","doi":"10.1111/1750-3841.70579","DOIUrl":"https://doi.org/10.1111/1750-3841.70579","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Quercetin-3-O-rutinoside (Q3R) is a bioflavonoid characterized by the attachment of rutinose, an indigestible disaccharide, to quercetin. EubioQuercetin is a standardized Q3R formulation with improved water solubility. This study aimed to clarify the similarities and differences between EubioQuercetin, Q3R, and conventional quercetin by comparing their microbiological and pharmacokinetic properties. Fecal microbiota analyses showed that the addition of EubioQuercetin significantly increased <i>Blautia</i> and <i>[Ruminococcus] gnavus</i> groups (<i>p </i>&lt; 0.05) and significantly decreased <i>Faecalibacterium</i> and deoxycholic acid (<i>p </i>&lt; 0.05). Correlation analysis of intestinal bacteria showed a significant positive correlation between the relative abundance of <i>Fusicatenibacter</i> and Christensenellaceae R-7 group before the addition of EubioQuercetin and its fold change before and after the addition of EubioQuercetin. In a randomized, open-label, two-sequence/two-period crossover clinical trial, the eight major blood metabolites and their blood abundance ratios showed almost the same tendency between EubioQuercetin and quercetin, with or without rutinose. The pK profile of EubioQuercetin showed a 5-fold increase in <i>C</i>_max and a 4–5-fold increase in AUC_last compared with those of quercetin; the <i>T</i>_max was 2–3 times longer; the <i>t</i>_1/2 was more than 2-fold longer after 4 weeks of continuous administration. A similar trend to that observed in the in vitro human fecal microbiota assay was seen, with increased fluctuations in intestinal bacterial composition following 4 weeks of EubioQuercetin consumption. Preliminary findings indicate that the increased water solubility of EubioQuercetin promotes catabolic and metabolic reactions in intestinal bacteria, and that the tendency of intestinal bacteria to fluctuate is different from that of conventional quercetin.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 10","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145146832","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":"Techno-Functional and Structural Characteristics of Coprecipitates and Protein Mixtures: A Review","authors":"Nitzia Thalía Flores-Jiménez,&nbsp;José Armando Ulloa,&nbsp;Judith Esmeralda Urías-Silvas","doi":"10.1111/1750-3841.70569","DOIUrl":"https://doi.org/10.1111/1750-3841.70569","url":null,"abstract":"<p>Much attention has been paid to the use of plant and animal proteins due to the growing demand for nutritious ingredients with desirable techno-functional properties. Two methods to address this demand are protein coprecipitates (PoCos) and blends (PoBls) of isolates or protein concentrate. PoCos and PoBls are a way to overcome deficiencies in essential amino acid content from a single source, in addition to sensory and techno-functional characteristics. Therefore, the objective of this review was to compile and analyze recent studies related to PoCos and PoBls of animal-animal, animal-plant, and plant-vegetable origin, highlighting the methods of obtaining and the impact on the techno-functional and structural properties of the products, which could be useful for their potential application as ingredients in the food industry. According to the analysis of the recovered information, the improved nutritional and techno-functional properties of the PoCos and PoBls are due to the complementation of the amino acids and structural characteristics generated by the formation and/or combination of the different covalent and non-covalent interactions of the individual protein sources.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 10","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70569","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145146625","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":"Development, Optimization, and Application of Molecularly Imprinted Polymers-Solid Phase Extraction Procedure for the Analysis of Selected Pharmaceuticals in Vegetable Samples","authors":"S'busiso M. Nkosi,&nbsp;Njabulo J. Gumede,&nbsp;Precious N. Mahlambi","doi":"10.1111/1750-3841.70556","DOIUrl":"https://doi.org/10.1111/1750-3841.70556","url":null,"abstract":"<p>The growing presence of pharmaceutical residues in the environment has aroused worries about their possible buildup and accumulation in the food chain, particularly in edible plants. Conventional analytical methods frequently fail to selectively isolate and quantify trace amounts of these chemicals in complex plant matrices. This study introduces an optimized methodology for the analysis of pharmaceuticals in vegetables. The enhanced molecularly imprinted solid phase extraction (MISPE) approach investigates the extraction of selected pharmaceuticals, fenoprofen, naproxen, diclofenac, ibuprofen, and gemfibrozil in vegetables. The extracted compounds were identified both qualitatively and quantitatively using a high-performance liquid phase chromatographic (HPLC) system coupled with a photodiode array detector. This method was effectively implemented on vegetable samples collected from Durban, South Africa (SA), including lettuce, carrot, cucumber, and green pepper. The recovery rates varied from 45% to 103%, with relative standard deviation (%RSD) ranging from 0.9% to 13%. Fenoprofen was the most prevalent compound, exhibiting high concentrations in pepper and cucumber, with maximum concentrations of 6.44 and 4.99 mg kg⁻¹, respectively. The health index (HI) values for the vegetables ranged from 0.27 to 1.25. The pepper sample (1.25) surpassed the HI threshold value of 1, reflecting the health indicator risk associated with the consumption of peppers available within the area. The health risk assessment (HRI) values spanned from 0.00012 to 0.83 for both adults and children, suggesting no health risk associated with the consumption of these vegetables.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 10","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70556","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145146835","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":"Advancing Nutritional Strategies for Glucocorticoid-Induced Osteoporosis: Perspectives on Selenium-Enriched Egg White Protein and Gut–Bone Axis Modulation","authors":"Nathkapach Kaewpitoon Rattanapitoon,&nbsp;Phatsakul Thitimahatthanakusol,&nbsp;Thawatchai Aeksanit,&nbsp;Schawanya Kaewpitoon Rattanapitoon","doi":"10.1111/1750-3841.70584","DOIUrl":"https://doi.org/10.1111/1750-3841.70584","url":null,"abstract":"<div>\u0000 \u0000 <p>We commend Wang et al. for their pioneering demonstration that selenium-enriched egg white protein (Se-EWP) mitigates glucocorticoid-induced osteoporosis (GIOP) in mice via gut microbiota–mediated Htr1b inhibition. This work provides a mechanistic bridge between nutritional supplementation and gut–bone axis regulation. Here, we discuss translational implications for dietary selenium-enriched proteins as adjuncts in GIOP prevention, highlight avenues for clinical validation, and outline considerations for dose optimization, long-term safety, and interaction with standard osteoporosis therapeutics.</p>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 10","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145146614","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":"Sustainable Utilization of Poppy Seed Oil By-Products in Gluten-Free Cookie Production: Advancing Nutrition via Waste-Reducing Strategies","authors":"Samiye Adal,&nbsp;Yunus Çetintaş,&nbsp;Merve Balaban,&nbsp;Ümit Çalışır,&nbsp;Teslime Ekiz Ünsal","doi":"10.1111/1750-3841.70580","DOIUrl":"https://doi.org/10.1111/1750-3841.70580","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>The increasing demand for gluten-free (GF) functional foods and sustainable ingredient innovation underscores the importance of valorizing food by-products. This study investigated the use of poppy seed cake flour (PSCF), a cold-pressed oil by-product, as the primary flour in GF cookies. PSCFs derived from blue, yellow, and white poppy seeds were used to produce GF cookies at 50%, 70%, and 100% substitution levels. The nutritional composition, mineral content, amino acid and fatty acid (FA) profiles, antioxidant capacity (cupric-reducing antioxidant capacity [CUPRAC], 1,1-diphenyl-2-picryl-hydrazyl [DPPH], ferric reducing ability of plasma [FRAP], total phenolic content [TPC]), physical analysis, and hardness were all investigated. Data were statistically evaluated using analysis of variance and principal component analysis. PSCF cookies containing 100% blue PSCF had the highest protein content (34.56%), calcium (85.96 ppm), phosphorus (90.66 ppm), and antioxidant activity (0.2186 CUPRAC, 0.0860 DPPH, 0.088 FRAP mgTroloxeqv/mL). The TPC of the samples was 0.094 mg gallic acid equivalent (GAE)/mL. PSCF cookies were high in essential amino acids such as lysine (799 nmol/g) and glutamic acid (&gt;6200 nmol/g), while linoleic acid dominated the FA profile (up to 52.388 nmol/g). Higher PSCF incorporation increased hardness while maintaining acceptable spread ratios. Results demonstrated that PSCF incorporation significantly improved protein, essential amino acid (notably lysine), and mineral contents, particularly calcium, magnesium, and iron. Cookies enriched with PSCF exhibited favorable FA profiles dominated by linoleic and oleic acids, along with enhanced antioxidant activity, especially in 100% blue PSCF cookies. Hardness and darker coloration were within acceptable sensory ranges. Overall, PSCF significantly offers a sustainable, nutrient-rich flour alternative aligned with circular economy principles.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>This study highlights PSCF as a sustainable, low-cost ingredient that can be transformed from an oil-processing by-product into value-added gluten-free cookies. Its use addresses industry needs for circular economy strategies while reducing waste. PSCF-enriched cookies provide higher protein, essential amino acids, minerals, unsaturated FAs, and antioxidants, making them suitable for celiac patients, plant-based consumers, and health-conscious markets. Beyond cookies, PSCF can be extended to other gluten-free products such as breads, crackers, and snack bars. Its adoption supports clean-label innovation, cost reduction, and product differentiation for manufacturers seeking sustainable and functional solutions.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 10","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145146834","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":"Mechanism of Antifungal Effect of Lacticaseibacillus paracasei C5 Against Aspergillus flavus and Its Application in Biopreservation of Bread","authors":"Yuxin Gan,&nbsp;Aoxuan Nie,&nbsp;Jinxi Cui,&nbsp;Longkun Wu,&nbsp;Zhongli Jiang,&nbsp;Xiuhong Zhao","doi":"10.1111/1750-3841.70582","DOIUrl":"10.1111/1750-3841.70582","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>As a widely distributed mold species, <i>Aspergillus flavus</i> shortens the shelf life of food. Its capacity to synthesize aflatoxins seriously threatens food safety and human health. Given the limitations of conventional control methods and the increasing consumer preference for natural additives, microbial biocontrol agents are essential for ensuring sustainable food safety. This study investigated the antifungal mechanism and preservative efficacy of <i>Lacticaseibacillus paracasei</i> C5. Germination inhibition of <i>A. flavus</i> spores and morphological disruption of its mycelia were effectively induced by the cell-free supernatant (CFS) of <i>L. paracasei</i> C5. The CFS acts by interfering with ergosterol synthesis and compromising cell membrane integrity. Furthermore, CFS treatment augmented reactive oxygen species (ROS) levels and precipitated lipid peroxidation, compromising DNA integrity and instigating mycelial apoptosis. Transcriptomic profiling demonstrated a notable enrichment of differentially expressed genes (DEGs) in pathways pertinent to cell wall and membrane integrity, ribosomal biogenesis, and the oxidative stress response, elucidating a multi-target inhibitory mechanism of <i>L. paracasei</i> C5 against <i>A. flavus</i>. Finally, <i>L. paracasei</i> C5 showed a significant capacity to prolong the shelf life of bread. These results demonstrated the significant potential of <i>L. paracasei</i> C5 for biopreservation applications.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145136011","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":"Conventional Versus Accelerated Dry-Aged Meat: Chemical and Sensory Profiles of Longissimus lumborum Muscles From Nellore and Angus × Nellore Crossbreeds","authors":"Angélica Sousa Guimarães,&nbsp;Jéssica Sousa Guimarães,&nbsp;Lorrany Ramos do Carmo,&nbsp;Bruna Fernandes Andrade,&nbsp;Vanelle Maria da Silva,&nbsp;Alcinéia de Lemos Souza Ramos,&nbsp;Eduardo Mendes Ramos","doi":"10.1111/1750-3841.70577","DOIUrl":"10.1111/1750-3841.70577","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>The objective of this study was to compare the effects of dry aging by conventional (28 days aged; NF28d) and accelerated (frozen/thawed and 14 days aged; FT14d) processes on the sensory and chemical (fatty acids, FA; volatile organic compounds, VOC; and amino acids; AA) profiles of striploins from Nellore and crossbreed F1 Angus × Nellore (F1Angus) bulls. The FT14d Nellore FA profile was close to the profile of the F1Angus samples in both systems (FT14d and NF28d), but F1Angus meat had a higher polyunsaturated/saturated ratio than Nellore's meat (0.42 vs. 0.31).</p>\u0000 \u0000 <p>FT14d changed the VOC profile of grilled meat and exudate, being the exudate VOC most related to the sensory profile. Nellore FT14d was more related to AA glycine, alanine, and glutamic acid, and F1Angus (FT14d and NF28) with leucine and isoleucine but all three samples were related to commonly dry-aged beef VOC acetoin, 2-methylbutanal, and 3-methylbutanal. Although each aging process generated distinct sensory profiles, the genotype was the determining factor in discriminating against beef samples, particularly for the texture attributes. While acceptance scores were unaffected by the aging processes within each genotype, higher overall acceptance scores were observed for F1Angus and Nellore FT14d samples. In conclusion, the accelerated aging treatment provided F1Angus beef samples with a chemical and sensory profile like those obtained by the conventional process. Moreover, an improvement in the sensory quality of lower-marbling beef (Nellore) was observed with accelerated aging, characterizing a viable and competitive technology alternative for commercializing the meat from these animals.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>The data from this study demonstrate that accelerated dry-aging improves the flavor and texture of leaner meats, such as Nellore beef, in less time. This approach offers a cost-effective alternative for the meat industry while delivering a more flavorful and tender product to consumers.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70577","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145136055","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}