Journal of Food Science最新文献

{"title":"The effects of post-harvest pretreatments and drying methods on in vitro bioaccessibility of phenolics and carotenoids in tomato (Solanum lycopersicum) cultivars","authors":"Nokuthula Abegale Nzimande,&nbsp;Sephora Mutombo Mianda,&nbsp;Faith Seke,&nbsp;Dharini Sivakumar","doi":"10.1111/1750-3841.70001","DOIUrl":"https://doi.org/10.1111/1750-3841.70001","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>Two pretreatments (ultrasound sonication [US] and microwave [MW]) and drying techniques (hot air [HA] and freeze-drying [FD]) were used to assess the in vitro bioaccessibility of phenols, carotenoids, and antioxidant activity in three tomato cultivars (Zzx171, Zzx162, and Zzx65). The metabolome-chemometric analysis showed that tomato cultivars dried by FD and HA differed in metabolites. HA samples contained methoxytyrosine and aconitane-type diterpenoids. US-HA enhanced total phenol content bioaccessibility by 64.72%–74.25% in three tomato cultivars after digestion (intestinal phase). US-HA increased the protocatechuic acid levels in all three tomato cultivars in the intestinal phase, but by 55.23% in Zzx65 compared to the undigested samples. Despite all adopted postharvest pretreatments and drying, US-HA retained chlorogenic acid, 4-<i>O</i>-caffeinyliquinic acid, and rutin better, due to microstructure changes in the intestinal phase, and Zzx65 treated with US-HA retained the most. In undigested samples, US-FD improved total carotenoids, lycopene, and β-carotene retention, but the inaccessibility was reduced significantly during in vitro digestion. Cultivar × postharvest treatment affected all phenolic compounds, carotenoids, and antioxidant activities in the intestinal phase. US-HA had improved antioxidant power (FRAP) and 3-ethylbenzothiazoline-6-sulfonic acid (ABTS) scavenging activity in the intestinal phase.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>Tomatoes are an important part of the human diet. Their high perishability reduces their nutritional and microbiological quality. The lack of cold storage infrastructure in developing countries contributes to food waste. Convective hot air drying is suitable for recycling fresh market waste products as supplement powders. The ultrasound pretreatment protects bioactive compounds in tomato fruit and is non-thermal. There are several limitations, including equipment cost, energy efficiency, and integration with commercial systems, which limit ultrasound-assisted drying's scalability. The integration of US-HA treatment (ultrasound-assisted hot air drying) could reduce food waste and contribute to the sustainable development goals in agricultural industries.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70001","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143404555","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":"Highly specific immunoassays for hazardous phenacetin in herbal teas enabled by low electronegativity-induced coating antigen","authors":"Maner Chen,&nbsp;Wei Lai,&nbsp;Jianhao Lin,&nbsp;Zhiwei Liu,&nbsp;Yi Lei,&nbsp;Yu Wang,&nbsp;Chenglong Wang,&nbsp;Xiaoqin Yu,&nbsp;Qiuhua Mo,&nbsp;Bingzhi Wang,&nbsp;Hongtao Lei,&nbsp;Tian Guan","doi":"10.1111/1750-3841.70043","DOIUrl":"https://doi.org/10.1111/1750-3841.70043","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>Phenacetin is often illegally adulterated into herbal teas for enhanced analgesic and anti-inflammatory properties, posing great threats to consumers’ health. However, few rapid tests are available to monitor the banned phenacetin. Though one phenacetin immunoassay has been reported already, its unmet selectivity limits the wider application in rapid screening. Herein, a highly specific and sensitive phenacetin antibody was induced by long spacer arms-based immunogens coupling with low-electronegativity coating antigen. Furthermore, a precise indirect competitive enzyme-linked immunosorbent assay (ic-ELISA) and a field practical colloidal gold immunochromatographic assay (AuNPs-LFIA) were developed for phenacetin detection in Guangdong herbal teas. This work exhibits low detection limits (8.80 ng/mL for ic-ELISA, 2.19 ng/mL for AuNPs-LFIA) and reasonable recoveries (102.8%–111.1% and 91.68%–111.91%). It is noteworthy that both of the developed ic-ELISA and AuNPs-LFIA have high accuracy and practicability in blind herbal tea analysis, which was validated by the authorized liquid chromatography–mass spectrometry/mass spectrometry method. The proposed ic-ELISA and AuNPs-LFIA could be promising approaches in monitoring Guangdong herbal teas with potential illegally adulterated phenacetin.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>Rapid and accurate monitoring of illicitly added drugs of phenacetin in herbal teas is necessary and important for consumers and regulatory agencies.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143404556","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":"Cold atmospheric plasma treatment induces oxidative stress and alters microbial community profile in the leaves of sweet basil (Ocimum basilicum var. Kiera) plant","authors":"Andrea R. Gilbert-Eckman,&nbsp;Mairui Gao,&nbsp;Ryan A. Blaustein,&nbsp;Rohan V. Tikekar","doi":"10.1111/1750-3841.70066","DOIUrl":"https://doi.org/10.1111/1750-3841.70066","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>The oxidative species generated by cold atmospheric plasma (CAP) treatment can impact the plant stress response system. We hypothesized that this response is not limited to the site of CAP application and it is transmitted through the plant. The resulting stress response can influence the plant microbiome on the intact plant. These hypotheses were tested by the application of CAP to live sweet basil (<i>Ocimum basilicum</i> var. Kiera). A single upper leaf of the plant underwent a 60 s CAP treatment at three different wattage intensity levels. Reactive oxygen species (ROS) generation in directly treated leaves and leaves in the vicinity of the treatment site (i.e., one, two, or three nodes away) was measured using the fluorescein degradation assay (ex/em: 485/525). Leaves directly exposed to CAP showed a marked increase in ROS production. Interestingly, basil leaves not directly treated by CAP also showed a significant (<i>p</i> &lt; 0.05) increase in ROS generation compared to untreated control, extending to the two nearest nodes from the treatment site in all plants tested. The leaf microbiomes were evaluated using 16S rRNA gene sequencing. CAP appeared to drive restructuring of the leaf microbiota profiles, despite maintaining a similar α-diversity. CAP treatment intensity led to significant differences (<i>p</i> &lt; 0.05) in the relative abundances of a variety of dominant bacterial families (e.g., Psuedomonadaceae and Streptomycetaceae) and phyla, and the effects on certain taxa were dependent on leaf distance from the treatment site. CAP's ability to restructure plant microbiota may have applications to improve produce microbial safety and shelf-life.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>Cold atmospheric plasma induces a stress response in a living plant beyond the site of application. This response includes an increase in the production of reactive oxygen species that can trigger pathways to enhance the production of phytochemicals. CAP treatment also alters the microbial community profile, possibly through plant stress response. Results from this study can be useful in developing CAP treatment of intact plant for improved growth, production of health-benefiting phytochemicals, and managing its microbiota.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70066","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143404524","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":"Aromatic and sensorial profiles of Guichang kiwi wine fermented by indigenous Saccharomyces cerevisiae strains","authors":"Tongwei Guan,&nbsp;Xuemei Gui,&nbsp;Yao Wu,&nbsp;Shouqin Wang,&nbsp;Lei Tian,&nbsp;Qingru Liu,&nbsp;Yijiao Wu","doi":"10.1111/1750-3841.70067","DOIUrl":"https://doi.org/10.1111/1750-3841.70067","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>The indigenous <i>Saccharomyces cerevisiae</i> (<i>S. cerevisiae</i>) serves as an essential tool for enhancing the sensory and aromatic profiles of fruit wines from specific regions. This study aims to investigate the effects of inoculating indigenous <i>S. cerevisiae</i> strains Sc1, Sc2, and a commercial strain Sy on the physicochemical properties, organic acids, sensory properties, and volatile compounds of Guichang kiwi wines (Sc1 wine, Sc2 wine, Sy wine) compared to unfermented kiwi juice. Compared to Sy wine, the ethanol concentration in Sc1 and Sc2 wines significantly increased, while the total organic acids content decreased, and the sensory properties of alcohol, fruity, and typicality were notably enhanced. Sc1 wine demonstrated the least reduction in vitamin C (V_C) concentration and the lowest total organic acids concentration. Additionally, Sc1 wine surpassed Sc2 wine in terms of scores for alcohol, mouth-feel, acidity, floral, fruity, and typicality. A total of 47 volatile compounds were identified in both the juice and wines using the two-dimensional gas chromatography–mass spectrometry (GC × GC–MS) technique. A strong correlation was observed between 16 odor-active compounds and six sensory attributes, while nine aroma-active compounds (VIP &gt; 1) were identified as the crucial differential compounds responsible for the aromatic characteristics of the juice and wines. Fermentation with Sc1 led to increased production of alcohols, ethyl esters, phenylethyl alcohol, and isoamyl acetate, which significantly enhanced floral and fruity flavors. This study provides evidence that fermentation with the indigenous <i>S. cerevisiae</i> strain Sc1 contributes to improving sensory attributes and enhancing aroma quality in Guichang kiwi wine.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>As kiwi wine continues to gain widespread popularity among consumers, there is an increasing preference for the use of indigenous yeast strains in the fermentation process. This study demonstrates that, compared to the indigenous <i>S. cerevisiae</i> strain Sc2 and the commercial strain Sy, the indigenous sourced <i>S. cerevisiae</i> strain Sc1 produced fermented wine with the lowest total organic acids content. Furthermore, it exhibits a greater diversity and concentration of volatile compounds, along with a more pronounced floral and fruity aroma. These findings suggest its potential to enhance both the sensory attributes and aroma quality of Guichang kiwi wine.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143404520","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":"Role of sulfatase LPMS from Lactiplantibacillus plantarum dy-1 in releasing bound phenolic acids of barley bran dietary fiber","authors":"Juan Bai,&nbsp;Beibei Pan,&nbsp;Wei Luo,&nbsp;Zihan Yang,&nbsp;Lin Zhu,&nbsp;Zhangchen Cheng,&nbsp;Yansheng Zhao,&nbsp;Jiayan Zhang,&nbsp;Ying Zhu,&nbsp;Xiang Xiao","doi":"10.1111/1750-3841.70062","DOIUrl":"https://doi.org/10.1111/1750-3841.70062","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>Latic acid fermentation is an effective way to release the bound phenolic acids from grains dietary fiber to improve the biological effects in vivo. Previous analysis of whole genome sequencing and comparative proteomics has revealed that a sulfatase named LPMS in <i>Lactiplantibacillus plantarum</i> dy-1 (<i>L. plantarum</i> dy-1) was the potential key enzyme in promoting the release of bound phenol from barley bran dietary fiber. In this present study, we utilized gene editing technology to modify dy-1 to verify the key role of LPMS in releasing the bond phenolic acids during dy-1 fermentation. Results showed that <i>lpms</i> knockout and overexpression strains (dy-1-∆LPMS and dy-1-OELPMS) were successfully constructed, evidenced by the <i>lpms</i> gene level and sequencing. <i>lpms</i> editing delayed the exponential period of dy-1 growth but had little effect on the stable period. Fermented barley bran dietary fiber (FBDF) by dy-1, dy-1-∆LPMS, and dy-1-OELPMS demonstrated lower molecular weight, rougher surface morphology, looser microstructure, and decreased crystallinity, among which dy-1-∆LPMS showed the least influence. Confocal laser scanning microscope results illustrated that the colocalization between bound phenolic acids and dietary fibers was more apparent under dy-1-ΔLPMS fermentation. Furthermore, knockout of <i>lpms</i> significantly declined the release of bond phenolic acids, especially for the hydroxybenzoic acid derivatives, resulting in the lower antioxidant capacities (<i>p</i> &lt; 0.05). In all, we confirmed that the sulfatase LPMS in <i>L. plantarum</i> dy-1 played great part in releasing the bond phenolic acids from barley bran dietary fiber, therefore improving the bioactivity of released phenolic acids.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>This study confirmed the sulfatase LPMS in <i>L. plantarum</i> dy-1 played key role in releasing the bond phenolic acids during fermentation of barley bran dietary fiber. In the future, heterologously expressed LPMSs have great potential applications in the brewing and feed industries, among others, which could increase the nutritional and commercial value of byproducts.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379887","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 dynamic flavor changes of volatile and non-volatile fractions analysis of black qingke (Hordeum vulgare L. var. nudum Hook. f.) during steaming process","authors":"Junyi Wang,&nbsp;Ruifang Wang,&nbsp;Yan Gao,&nbsp;Jing Wang,&nbsp;Lina Qiao,&nbsp;Huijuan Li,&nbsp;Guohua Zhao,&nbsp;Ning Zhang,&nbsp;Hitao Chen,&nbsp;Jie Sun,&nbsp;Shuqi Wang","doi":"10.1111/1750-3841.17660","DOIUrl":"https://doi.org/10.1111/1750-3841.17660","url":null,"abstract":"<p>Qingke (<i>Hordeum vulgare</i> L. var. <i>nudum</i> Hook. f.) is a cereal of Gramineae, and it is an indispensable food crop for people in the Qinghai—Tibetan Plateau of China. This work focused on the dynamic changes of volatile and non-volatile fractions of qingke (Heilaoya), that is, black qingke, during steaming, and the flavor variations were discussed combined with their correlation. According to the results of sensory analysis, it revealed that the rice and sweet aroma of black qingke increased with the extension of steaming time and reached the maximum at 60 min, whereas the grassy aroma decreased. Besides, a total of 43 aroma fractions were identified by gas chromatography–olfactometry–mass spectrometry, with the largest quantity showing up at 60 min. In addition, the overall flavor of black qingke became more abundant after steaming for 40–60 min. Furthermore, combined with the changes of the non-volatile substances, it was inferred that Maillard and Strecker reactions occurred between reducing sugars and amino acids, and the fractions, such as 2-acetylthiazole, 2-methylpyrazine, 2-pentylfuran, and furfural, were generated. These components mainly presented notes of baked, rice, and grain. In addition, the fatty acids undergo oxidative degradation to generate hexanal and (<i>E,E</i>)-2,4-decadienal. These results can provide a theoretical basis for the flavor quality control and industrial production of qingke.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379885","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":"Nova fails to appreciate the value of plant-based meat and dairy alternatives in the diet","authors":"Mark Messina,&nbsp;Virgina Messina","doi":"10.1111/1750-3841.70039","DOIUrl":"https://doi.org/10.1111/1750-3841.70039","url":null,"abstract":"<p>Processed foods play an important role in achieving both food and nutrition security. However, in recent years, there has been increased concern about the health effects of food processing, in large part because of the emergence of the Nova food classification system. Nova classifies all foods into one of four groups purportedly based entirely on the extent to which they have been processed. Recommendations to limit intake of ultra-processed foods (UPF) (group 4) are based primarily on observational studies showing that their intake is associated with a range of adverse outcomes. Nearly all plant milks and the entire new generation of plant-based meat alternatives (PBMAs), which are made using concentrated sources of plant protein, are classified as UPFs. This classification may deter the public from consuming and health professionals from recommending these products even though they represent a convenient way to increase plant protein intake in high-income countries, which is recommended by health authorities. However, although total UPF intake is associated with adverse health outcomes, this is not the case for many subcategories of UPFs. Furthermore, in many instances, clinical research shows that PBMAs and plant milks have beneficial effects relative to their animal-based counterparts (Group 1). Collectively, the evidence leads to two conclusions. First, PBMAs represent a viable approach for lowering the dietary animal to plant protein ratio. Second, Nova paints with too broad a brush and is insufficiently nuanced to serve as a public guide for food purchasing decisions and may distract consumers from focusing on the importance of nutrient content.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70039","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379884","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A novel complex of pectin-crosslinked β-cyclodextrin: Effectively reducing cholesterol content in hotpot beef tallow","authors":"Yihan Wang,&nbsp;Kai Wang,&nbsp;Xiaofeng Xiang,&nbsp;Shuming Zhang,&nbsp;Jie Huang,&nbsp;Chunhong Tang,&nbsp;Qiang Wang","doi":"10.1111/1750-3841.70056","DOIUrl":"https://doi.org/10.1111/1750-3841.70056","url":null,"abstract":"<p>The high cholesterol content of beef tallow is one of the potential risks affecting the nutritional value and safety of beef tallow hotpot. In this study, a novel pectin-crosslinked β-cyclodextrin (β-CD) complex was successfully prepared by the cross-linking method to reduce the cholesterol content in beef tallow. When 3% (by mass of beef tallow) of the pectin-crosslinked β-CD \u0000complex was added, the removal rate of cholesterol in beef tallow reached 73.43%, which was significantly higher than that of the currently known materials, including β-CD. Moreover, the indexes such as fatty acid composition, chromaticity, and aroma components of beef tallow before and after cholesterol removal were measured. The results showed that the fatty acid composition and chromaticity value of beef tallow treated with the pectin-crosslinked β-CD complex did not change significantly, but the contents of aromatic components, aldehydes, ketones, and alcohol flavor compounds in beef tallow increased significantly. Through characterization experiments, it was confirmed that compared with β-CD, the pectin-crosslinked β-CD complex required a higher temperature to reach the maximum thermal decomposition rate, indicating that its structure had higher thermal stability and could effectively remove cholesterol under high-temperature conditions. In addition, after the nematode toxicity experiment, there was still a survival rate of 97.97%, indicating that the pectin-crosslinked β-CD complex could effectively reduce the cholesterol content in beef tallow without toxicity. These results suggest that the pectin-crosslinked β-CD complex has great potential as an adsorbent for removing cholesterol from animal fats and oils in the food industry.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379954","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":"Conformational, physiochemical, and functional properties of quinoa protein isolate influenced by thermal treatment","authors":"Jiaojiao Chang,&nbsp;Yong Zhao,&nbsp;Jingwen Xu","doi":"10.1111/1750-3841.70051","DOIUrl":"https://doi.org/10.1111/1750-3841.70051","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>This study investigated the effect of various thermal treatments, including atmospheric boiling (AB), high-pressure boiling (HPB), and baking (B), on the conformational, physicochemical, and functional properties of quinoa protein isolate (QPI), as well as its in vitro digestibility. Thermal treatment resulted in QPI denaturation, unfolding, and more exposure of hydrophobic groups, which was reflected as the reduced content of α-helix and increased contents of β-sheet and β-turn. The reduced content of free sulfhydryl (SH) groups and total SH groups in thermally treated QPI also indicated that thermal treatment promoted QPI denaturation and unfolding. The functionalities of QPI, such as solubility, oil-holding capacity, emulsification index, emulsion stability, and gel strength, were improved by thermal treatment, wherein HPB-QPI &gt; AB-QPI &gt; B-QPI &gt; control QPI. Thermal treatment improved in vitro digestibility of QPI and the contents of essential amino acids and hydrophobic amino acids compared to those of control QPI. HPB-QPI showed the highest digestibility in vitro up to 88.26%, and the highest content of essential amino acids and hydrophobic amino acids up to 497.17 mg/g and 344.45 mg/g, respectively. This study provided new insights into the conformational behaviors and functionalities of QPI through thermal processing for benefiting their applications in the food industry.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>Through thermal treatment, the functional properties of quinoa protein were significantly enhanced, leading to improvements in plant-based beverages, emulsified foods, and baked goods, thereby expanding its range of applications in the food industry.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379886","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":"Characterization of pecan, hickory, and walnut phospholipids and the comparable effects of pecan phospholipids with soy phospholipids on scopolamine-induced dementia in mice","authors":"Xiaodong Jia,&nbsp;Xingzeng Zhao,&nbsp;Wenyue Tan,&nbsp;Ziyan Wang,&nbsp;Jianke Du,&nbsp;Zhongren Guo,&nbsp;Tao Wang,&nbsp;Mengyang Xu,&nbsp;Chenghang Liu","doi":"10.1111/1750-3841.70055","DOIUrl":"https://doi.org/10.1111/1750-3841.70055","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>Nuts are famous and popular for their ability to nourish the brain. The effects of nuts differ depending on their phospholipid compositions, but unfortunately, studies on phospholipids in nuts are lacking. Therefore, the phospholipid compositions of pecan, hickory, and walnut, which are all from the Juglandaceae family, were analyzed and compared for the first time in this study. A total of 91 phospholipids from 10 classes were identified, while phosphatidylcholine (PC), phosphatidylethanolamine (PE), and phosphatidic acid are the major classes of phospholipids in these nuts. The substituted fatty acid chains were mainly polyunsaturated fatty acids, followed by saturated fatty acids and monounsaturated fatty acids in PCs, PEs, and all the phospholipids in the three types of nuts. Given that pecans have the highest total phospholipid content, PC content, PE content, and phosphatidylserine (PS) content of among the three nuts, and considering that PC, PE, and PS have been reported to enhance memory, pecans were chosen for further pharmacological analysis. Relatively high-purity (56.1%) pecan phospholipid extract (51.6 g) was obtained from pecan kernels (70 kg) to obtain more accurate biological activity results. The biological activity of pecan phospholipids was evaluated by behavioral tests, including the step-through test, the step-down test, and the Morris water maze test. A total of 210 mice were divided into seven groups and intragastrically administered pecan phospholipids (120, 60, and 30 mg kg⁻¹), while soy phospholipids (400 and 200 mg kg⁻¹) were used as positive controls. The results indicated that pecan phospholipids possess learning- and memory-enhancing abilities comparable to those of soy phospholipids.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>The phospholipid compositions of pecan, hickory, and walnut were analyzed and compared for the first time in this study, providing guidance for the future utilization of the valuable oils from these nuts. The findings of this study lay the groundwork for the future utilization of phospholipids from these types of nuts.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379953","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}