Journal of Food Science最新文献

{"title":"Tannic Acid-Based Multilayers Anchoring Anthocyanin-Loaded Mesoporous Silica Microcapsules: A Synergistic Hydrogel System for Ameliorating DSS-Induced Colitis.","authors":"Dongji Hu, Yihui Li, Xiaoyun He","doi":"10.1111/1750-3841.71369","DOIUrl":"10.1111/1750-3841.71369","url":null,"abstract":"<p><p>Anthocyanins (ACNs) are natural bioactive compounds with promising anti-colitis potential; however, their poor stability in the gastrointestinal tract limits effective colonic delivery. To address this challenge, this study developed a tannic acid (TA)-based multilayer hydrogel delivery system incorporating ACN-loaded microcapsules. In this system, TA participates in the formation of a mesoporous silica nanoparticles (MSN)-associated TA-Fe³ ⁺ coordination network, which is subsequently embedded within a sodium alginate (SA)/Ca² ⁺ hydrogel matrix. ACNs were first loaded into MSN, followed by the deposition of a TA-Fe³ ⁺ coating to form microcapsules with an encapsulation efficiency of 87.20%. These microcapsules were subsequently embedded in an SA hydrogel to obtain the final formulation, designated AMTS (ACNs@MSN@TA-Fe³ ⁺@SA). In vitro simulated digestion showed that AMTS reduced the premature loss of ACNs during gastrointestinal transit and maintained a relatively stable detectable ACN fraction in the digestion medium, supporting the protective role of the carrier and its potential for subsequent delivery to the simulated colonic enzymatic phase.  In vivo results showed that AMTS alleviated DSS-induced colonic injury, reduced inflammatory responses, and enhanced intestinal barrier integrity. Compared with free ACNs, AMTS produced more pronounced improvements across several evaluated indices. Collectively, these findings indicate that AMTS represents a promising oral delivery platform to support the potential colonic delivery of ACNs and enhance their protective efficacy in the DSS-induced colitis model, and may offer a practical strategy for the oral delivery of structurally labile natural bioactive compounds.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71369"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13526903/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148862939","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":"Dietary-Derived Corchorus olitorius L. Extract Suppresses KRAS-Mutant Pancreatic Cancer by Activating Ferritinophagy-Dependent Ferroptosis","authors":"Chiao-Yun Tseng,&nbsp;Hui-Hsuan Lin,&nbsp;Charng-Cherng Chyau,&nbsp;Pei-Rong Yu,&nbsp;Yu-Hsuan Liang,&nbsp;Yueching Wong,&nbsp;Jing-Hsien Chen","doi":"10.1111/1750-3841.71410","DOIUrl":"https://doi.org/10.1111/1750-3841.71410","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Pancreatic ductal adenocarcinoma (PDAC) is a highly aggressive malignancy characterized by frequent activating mutations in the Kirsten rat sarcoma viral oncogene homologue (KRAS) and limited therapeutic options. <i>Corchorus olitorius</i> L., a traditional edible plant widely consumed in Asia, possesses documented anti-inflammatory properties; however, its anticancer potential remains unclear. This study investigated whether <i>Corchorus olitorius</i> L. leaf extract (COE) induces ferroptosis in KRAS-mutant pancreatic cancer cells. The chemical composition of COE was characterized using high-performance liquid chromatography coupled with electrospray ionization tandem mass spectrometry. A total of 11 compounds were identified, among which quercetin-3-O-glucoside was the most abundant. In our study, KRAS^G12D-mutant PANC1 cells exhibited greater resistance to ferroptosis than KRAS wild-type BXPC3 cells. COE increased reactive oxygen species production and intracellular iron accumulation while suppressing antioxidant defenses, particularly in KRAS-mutant PANC1 cells. Mechanistically, COE enhanced nuclear receptor coactivator 4-mediated ferritinophagy and downregulated KRAS and glutathione peroxidase 4 expression. In PANC1 xenografts, oral administration of COE significantly inhibited tumor growth and increased iron accumulation within tumor tissues. Collectively, COE induces ferroptosis in KRAS-mutant pancreatic cancer by disrupting redox homeostasis and activating ferritinophagy. These findings support the potential of COE as a dietary-derived therapeutic strategy for KRAS-driven PDAC.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p><i>Corchorus olitorius</i> L. leaf extract (COE), a commonly consumed edible plant, may serve as a functional food with potential anticancer benefits, particularly for KRAS-mutant pancreatic cancer. By promoting cancer cell death through disruption of oxidative balance and iron metabolism, COE may represent a promising food-based therapeutic strategy.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":""},"PeriodicalIF":4.1,"publicationDate":"2026-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.71410","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148849355","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":"Dietary-Derived Corchorus olitorius L. Extract Suppresses KRAS-Mutant Pancreatic Cancer by Activating Ferritinophagy-Dependent Ferroptosis","authors":"Chiao-Yun Tseng,&nbsp;Hui-Hsuan Lin,&nbsp;Charng-Cherng Chyau,&nbsp;Pei-Rong Yu,&nbsp;Yu-Hsuan Liang,&nbsp;Yueching Wong,&nbsp;Jing-Hsien Chen","doi":"10.1111/1750-3841.71410","DOIUrl":"https://doi.org/10.1111/1750-3841.71410","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Pancreatic ductal adenocarcinoma (PDAC) is a highly aggressive malignancy characterized by frequent activating mutations in the Kirsten rat sarcoma viral oncogene homologue (KRAS) and limited therapeutic options. <i>Corchorus olitorius</i> L., a traditional edible plant widely consumed in Asia, possesses documented anti-inflammatory properties; however, its anticancer potential remains unclear. This study investigated whether <i>Corchorus olitorius</i> L. leaf extract (COE) induces ferroptosis in KRAS-mutant pancreatic cancer cells. The chemical composition of COE was characterized using high-performance liquid chromatography coupled with electrospray ionization tandem mass spectrometry. A total of 11 compounds were identified, among which quercetin-3-O-glucoside was the most abundant. In our study, KRAS^G12D-mutant PANC1 cells exhibited greater resistance to ferroptosis than KRAS wild-type BXPC3 cells. COE increased reactive oxygen species production and intracellular iron accumulation while suppressing antioxidant defenses, particularly in KRAS-mutant PANC1 cells. Mechanistically, COE enhanced nuclear receptor coactivator 4-mediated ferritinophagy and downregulated KRAS and glutathione peroxidase 4 expression. In PANC1 xenografts, oral administration of COE significantly inhibited tumor growth and increased iron accumulation within tumor tissues. Collectively, COE induces ferroptosis in KRAS-mutant pancreatic cancer by disrupting redox homeostasis and activating ferritinophagy. These findings support the potential of COE as a dietary-derived therapeutic strategy for KRAS-driven PDAC.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p><i>Corchorus olitorius</i> L. leaf extract (COE), a commonly consumed edible plant, may serve as a functional food with potential anticancer benefits, particularly for KRAS-mutant pancreatic cancer. By promoting cancer cell death through disruption of oxidative balance and iron metabolism, COE may represent a promising food-based therapeutic strategy.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":""},"PeriodicalIF":4.1,"publicationDate":"2026-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.71410","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148849375","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":"Synergistic Coagulation of Soy Milk by Glucono-δ-Lactone and Magnesium Chloride: A Model Study on the Physicochemical Factors Governing Tofu-Like Precipitate Formation","authors":"Yasuhiro Arii","doi":"10.1111/1750-3841.71348","DOIUrl":"10.1111/1750-3841.71348","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Tofu production relies on coagulants like magnesium chloride (MgCl₂) and glucono-δ-lactone (GDL), each imparting distinct textures and flavors. Understanding their synergistic effects is crucial for developing high-quality tofu that balances structural uniformity with enhanced nutritional value. In this study, we investigated the synergistic coagulation of soy milk using a mixed-coagulant system. Various concentrations of GDL (1–7 mM) and MgCl₂ (0–20 mM) were added to soy milk, and the resultant tofu-like precipitate (TLP) formation was analyzed by measuring pH changes, residual protein concentration (RPC), wet precipitate mass (<i>m</i>_wp), and urea solubility. Results showed that increasing GDL concentrations largely shifted the onset of TLP formation and the peaks of urea-soluble protein (USP) and urea-insoluble protein (UIP) toward lower MgCl₂ concentrations. A strong negative correlation was observed between GDL concentration and the midpoint concentrations for RPC and <i>m</i>_wp. Analysis of pH dynamics revealed that GDL-induced hydrogen ion (H⁺) release effectively lowered the threshold for magnesium ions (Mg²⁺) required for coagulation. This interaction suggests that both coagulants promote aggregation by reducing protein surface charges. We conclude that surface charge reduction is the primary driving factor for TLP formation in mixed systems. These findings provide a quantitative framework for optimizing tofu formulations, allowing manufacturers to control coagulation efficiency and texture more precisely.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>This research advances tofu development by combining glucono-δ-lactone (GDL) and magnesium chloride (MgCl₂) to achieve tailored texture, flavor, and nutritional value—overcoming limitations of single coagulants. The approach reduces the characteristic bitterness associated with MgCl₂ while bringing out the natural sweetness of soybeans. It also helps in the magnesium fortification of GDL tofu. It also supports processing conditions and minimizing batch-to-batch variations in industrial tofu production.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 8","pages":""},"PeriodicalIF":4.1,"publicationDate":"2026-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148710718","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":"Performance and Application of Quaternary Cellulose Nanofiber-Based Antimicrobial Preservation Systems for Hairtail","authors":"Ping Zhang,&nbsp;Ruoyun Liu,&nbsp;Jinming Du,&nbsp;Qi Liu,&nbsp;Xinyu You","doi":"10.1111/1750-3841.71325","DOIUrl":"10.1111/1750-3841.71325","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>To extend the shelf life of hairtail in a safe and effective manner, antimicrobial preservation systems were developed by incorporating a clove essential oil–tea polyphenol (ET) composite into quaternary ammonium cellulose nanofibers (Q-CNFs). The performance of films prepared from the antimicrobial preservation solutions, as well as their effects on the microbiological and physicochemical quality of hairtail during refrigerated storage, was systematically evaluated. Compared with the pure CNF film (CNF0.1), the incorporation of ET improved the compactness of the film (ET/CNF0.1), increased the tensile strength by 78.9%, and reduced the oxygen transmission rate from 3.085 to 0.914 cm³/(m²·d). A pronounced synergistic antimicrobial effect between ET and Q-CNF was observed. Preservation experiments showed that higher Q-CNF concentrations resulted in lower total viable count (TVC), total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) values, and pH during storage. On Day 6, the optimal treatment reduced TVC from 6.141 to 2.987 log(CFU/g), decreased TVB-N from 29.12 to 11.66 mg/100 g, and lowered TBA from 1.31 to 0.33 mg/100 g. The shelf life of hairtail was extended by 6 days. These results indicate that Q-CNF-based antimicrobial systems are promising candidates for active food packaging owing to their excellent oxygen barrier properties and antimicrobial activities.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>This study presents a Q-CNF-based composite antimicrobial coating for the refrigerated preservation of hairtail and similar marine fish. Composed of safe and natural ingredients, the coating effectively inhibits microbial growth and lipid oxidation, thereby extending the shelf life while maintaining product quality. This approach provides a green and sustainable preservation strategy with potential applications in marine fish cold-chain logistics.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 8","pages":""},"PeriodicalIF":4.1,"publicationDate":"2026-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148700241","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":"Valorization of Artichoke Bracts as a Simultaneous Fat and Wheat Flour Substitute in Cookies","authors":"Ceyda Dadalı,&nbsp;Yağmur Özcan","doi":"10.1111/1750-3841.71357","DOIUrl":"10.1111/1750-3841.71357","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>The valorization of food processing byproducts has become increasingly important for sustainable food production. Artichoke processing generates substantial amounts of waste, particularly in the form of bracts, which are rich in bioactive compounds and dietary fiber. This study investigated the potential of artichoke bracts as a simultaneous substitute for fat and wheat flour in cookie formulations and optimized the substitution levels using response surface methodology (RSM). The optimal formulation contained 14.26% artichoke bracts as a fat substitute and 23.74% as a wheat flour substitute. The optimized cookies exhibited significantly higher moisture content, hardness, fracturability, total phenolic content, and antioxidant activity (<i>p</i> &lt; 0.05). The total dietary fiber content also increased significantly, reaching 10.14 g/100 g, allowing the product to be classified as a high-fiber food. In contrast, baking loss, spread ratio, and color parameters (<i>L</i>*, <i>a</i>*, <i>b</i>*) decreased with increasing substitution levels. Sensory evaluation demonstrated improvements in color, texture, flavor, and overall acceptability under optimal conditions. The findings indicate that artichoke bracts can be effectively utilized as partial substitutes for fat and wheat flour, enhancing the nutritional quality of cookies while maintaining sensory properties. This approach provides a promising strategy for food waste valorization and the development of functional bakery products.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>Artichoke bracts can be used as substitutes for fat and wheat flour in cookie formulations, enabling the production of fiber-rich and antioxidant-enhanced bakery products without compromising sensory quality. This approach offers the food industry a practical solution for reducing processing waste while supporting the development of sustainable and value-added functional foods.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 8","pages":""},"PeriodicalIF":4.1,"publicationDate":"2026-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13454929/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148700347","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":"Rating Peer Reviews","authors":"Richard Hartel","doi":"10.1111/1750-3841.71349","DOIUrl":"10.1111/1750-3841.71349","url":null,"abstract":"&lt;p&gt;At &lt;i&gt;Journal of Food Science&lt;/i&gt; (&lt;i&gt;JFS&lt;/i&gt;), we take peer review seriously. For all manuscripts, we strive to get 3 good, critical (yet constructive) reviews. We use a single-anonymized approach, meaning that reviewers know who the authors are, but authors do not know who provided reviews. We have two layers of editorial assessment, Scientific Editors (SEs), who vet each manuscript, deciding if it can go into peer review or not, and Associate Editors (AEs), who solicit expert reviewers and evaluate comments to pass along a decision to the SE. AEs are asked to rate each reviewer for timeliness and quality of their comments.&lt;/p&gt;&lt;p&gt;Could we do better? Perhaps.&lt;/p&gt;&lt;p&gt;A different model of peer review is the double-anonymized system. I sometimes get invited to provide reviews for articles in other journals where the manuscript has been stripped of any indication of who did the work. This removes any potential bias reviewers might have for specific authors – they judge the work based solely on its scientific merit, not some perceived notion of quality of a lab. We have talked about going to double-anonymized, but there are potential pitfalls. For example, if the reviewer does not know who wrote the paper, they cannot decide if they have a conflict of interest or not. It is also more work for the staff since they must hide any author attributions.&lt;/p&gt;&lt;p&gt;Another variable is the number of required reviewers. Many journals require “only” two peer reviews. Asking for three is intended to provide a broader assessment of each manuscript, providing more opportunity for different opinions. This is a very good thing, especially in cases where reviewers differ in their opinions.&lt;/p&gt;&lt;p&gt;However, it also means that our AEs have a more difficult task – sometimes finding three qualified reviewers to give feedback is challenging. And it is becoming more and more difficult as our submissions keep going up (likely to exceed 4500 submissions this year). This often tracks with longer times to reach a decision as the AE is continually inviting more and more reviewers, inviting 20 or more potential reviewers to get three to agree to provide comments has become a common situation.&lt;/p&gt;&lt;p&gt;In principle, three reviews should give a broad assessment of a manuscript. Unfortunately, not all reviews are equal. Many reviews are too short or cryptic to be much value to the authors. Periodically, we get review comments that are less constructive than we desire.&lt;/p&gt;&lt;p&gt;For this reason, we ask the AEs to rate each reviewer, which should provide discrimination of good reviewers from poor. However, there are only two categories, one for quality of the review and one for its timeliness (was it within our 14-day window allotted to reviewers). Quality is rated on a three-point scale, from excellent (3) to poor (1). Further, despite continuous pleas, the percentage of reviews rated by AEs is only about 50%.&lt;/p&gt;&lt;p&gt;We continually push AEs to rate reviewers, but many ignore our pleas. Several ","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 8","pages":""},"PeriodicalIF":4.1,"publicationDate":"2026-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13455021/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148700244","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":"Parameter Optimization and Performance Validation of a Cone-Type Macadamia Nut Sheller Based on the Discrete Element Method","authors":"Chaobao Lin,&nbsp;Daigen Zhu,&nbsp;Heng Wang,&nbsp;Jiafeng Wu","doi":"10.1111/1750-3841.71343","DOIUrl":"10.1111/1750-3841.71343","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>This study investigates the shelling characteristics of macadamia nuts using the discrete element method (DEM), aiming to improve the shelling rate and whole kernel rate. First, the three principal dimensions (hilum, width, and horizontal directions) of macadamia nuts from Lincang, Yunnan, were measured using a caliper. A universal testing machine was used to measure the shelling force and contact characteristics of the nuts. An EDEM model with BondingV2 adhesive bonds was developed and validated through cylinder-lifting experiments, with a simulation error of less than 5%. Single-factor simulations were conducted to evaluate the effects of equipment parameters. Using rotational speed, pitch, taper ratio, and thread turns as factors and whole kernel rate and shelling rate as response variables, a four-factor, three-level Box–Behnken experiment was performed. The results showed that the factors affecting the whole kernel rate, in descending order, were thread turns, pitch, rotational speed, and taper ratio; for the shelling rate, the order was thread turns, rotational speed, pitch, and taper ratio. Optimization using Design-Expert indicated that, at a rotational speed of 129 r/min, a pitch of 32.8 mm, a taper ratio of 0.097, and 1.3 thread turns, the whole kernel rate reached 79% and the shelling rate reached 94.3%. Bench tests of the prototype yielded a whole kernel rate of 78% and a shelling rate of 91%, with relative errors of 1.28% and 3.63%, respectively, verifying the reliability of the simulation results.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>A macadamia nut sheller with a taper-ratioed rotating cylinder based on the discrete element method (DEM) was developed. The device includes a compression-based shelling mechanism composed of a rotating cylinder and a stationary cylinder, as well as a spacing control unit consisting of adjustable bolts for shelling operations and parameter tuning. By adjusting key parameters such as rotational speed, pitch, taper ratio (of the rotating cylinder), and the number of thread turns, the sheller enables precise control of the shelling process, accommodating the hardness and size variability of macadamia nut shells. Compared with similar shelling devices, this sheller not only achieves parameter optimization through a BondingV2-based DEM model but also demonstrates superior shelling performance.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 8","pages":""},"PeriodicalIF":4.1,"publicationDate":"2026-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148700298","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":"Food Applications, Composition, and Sustainability Trade-Offs of Bourbon Distillers’ Spent Grain: A Critical Review","authors":"Tosin Olayemi Olanrewaju,&nbsp;Rachel R. Schendel,&nbsp;Tyler J. Barzee,&nbsp;Akinbode A. Adedeji","doi":"10.1111/1750-3841.71324","DOIUrl":"10.1111/1750-3841.71324","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Bourbon distillers’ spent grain (DSG-B) is a protein- and fiber-rich coproduct generated during bourbon production that has emerging potential as an upcycled food ingredient. Unlike conventional corn distillers’ dried grains with solubles and brewer's spent grain, DSG-B arises from bourbon-specific processing conditions, including multigrain mash bills, on-grain fermentation, and variable post-distillation handling, all of which may influence its composition, functionality, and consistency. This critical review evaluates the current state of knowledge on DSG-B with emphasis on composition, functional properties, safety considerations, food applications, and selected sustainability implications relevant to food use. Available bourbon-specific studies indicate that DSG-B contains approximately 25%–34% crude protein and 29%–70% total dietary fiber on a dry basis, with insoluble fiber predominating and lysine availability likely limited by the corn-based protein matrix and thermal processing history. Among reported food applications, extrusion has the strongest bourbon-specific evidence, with particle size and inclusion level shown to significantly affect expansion, porosity, hardness, and fiber enrichment; formulations containing up to 10% DSG-B at about 300 µm have demonstrated acceptable product quality. In contrast, bakery applications remain less developed and are supported largely by older or non-bourbon-specific literature. Major gaps persist in food safety data, contaminant surveillance, sensory validation, phenolic characterization, and protein-quality assessment using methods such as the Digestible Indispensable Amino Acid Score or reactive lysine analysis. Overall, DSG-B represents a promising value-added ingredient, but broader food applications will require compositional standardization, targeted functionality studies, safety validation, and product-specific optimization.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 8","pages":""},"PeriodicalIF":4.1,"publicationDate":"2026-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.71324","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148704731","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":"Upcycling of Mixed Fruit Juice By-Products for Flour Production and Application in Plant-Based Burgers","authors":"Letícia da Cunha Espinosa,&nbsp;Tainara de Moraes Crizel,&nbsp;Paola de Souza,&nbsp;Giovanna Ribeiro Varesano,&nbsp;Aldrey Nathália Ribeiro Corrêa,&nbsp;Cecília Roratto Köhn,&nbsp;Adriano Brandelli,&nbsp;Simone Hickmann Flôres,&nbsp;Alessandro de Oliveira Rios","doi":"10.1111/1750-3841.71331","DOIUrl":"10.1111/1750-3841.71331","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Agro-industrial by-product valorization has emerged as an important strategy for developing sustainable functional ingredients aligned with circular economy principles. This study aimed to produce flour from mixed juice processing residues composed of strawberry, pineapple, and ginger and to evaluate its application in plant-based burger formulations. The mixed fruit juice residue flour exhibited high total dietary fiber content (35.76 g/100 g), predominantly insoluble fiber, along with significant levels of phenolic compounds, resulting in elevated antioxidant capacity (ORAC: 377.21 µmol TE g⁻¹) and antifungal activity, suggesting multifunctional and natural preservative properties. Plant-based burgers were formulated with 10% and 15% mixed fruit juice residue flour incorporation and evaluated for physicochemical, technological, and sensory properties. Flour addition increased ash (1.70–2.95 and 3.36 g/100 g) and total fiber contents (7.19–8.28 and 8.99 g/100 g) while maintaining moisture levels comparable to similar plant-based products. Technological analyses demonstrated suitable structural integrity, texture profile, and cooking performance, indicating that product quality was not impaired by flour incorporation. Sensory evaluation with 97 untrained panelists revealed high consumer acceptance, with five of seven attributes showing acceptance indices above 80% on a nine-point hedonic scale. Overall acceptance scores were 7.56 and 7.40 for burgers containing 10% and 15% mixed fruit juice residue flour, respectively, demonstrating that incorporation did not compromise sensory perception despite fruit-derived compounds. Overall, these results demonstrate that mixed fruit juice residues can be successfully converted into value-added functional ingredients and incorporated into plant-based meat analogs, contributing to food waste reduction, enhanced nutritional quality, and development of sustainable foods aligned with current consumer demands.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 8","pages":""},"PeriodicalIF":4.1,"publicationDate":"2026-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13447704/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148682881","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}