Journal of Food Science最新文献

{"title":"Impact of immobilized pectinase-alginate beads on physicochemical properties, antioxidant activity, and reusability in papaya juice processing","authors":"Noor Asmeelya Ishak,&nbsp;Noor Aziah Serri,&nbsp;Hayati Samsudin,&nbsp;Maizura Murad","doi":"10.1111/1750-3841.70177","DOIUrl":"https://doi.org/10.1111/1750-3841.70177","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>Papaya fruit, which has a medium level of pectin content, faces critical challenges in the production of papaya juice, leading to an undesirable, highly viscous texture. Conventional reliance on the use of free pectinase enzymes has addressed this issue; however, their single-use nature has limited their efficiency and has subsequently brought about an increase in processing costs. Hence, immobilized pectinase-alginate (IPA) beads with calcium chloride were developed, and the effects of their reusability on the physicochemical and antioxidant characteristics of papaya juice were analyzed. Immobilization of pectinase enzyme with sodium alginate (2%–4%) and calcium chloride (0.1–0.3 M) resulted in an immobilization yield ranging from 93.06% to 95.82%. It was found that the IPA beads maintained more than 80% relative activity even after seven subsequent cycles while demonstrating storage stability with more than 88% residual activity for up to 35 days, proving their efficiency and sustainability. In the first cycle, treatment with IPA beads significantly reduced the pectin content (51.61 mg GalAE/100 mL) and viscosity (1.15 mPa.s) of papaya juice compared to the control, which exhibited higher values of 235.00 mg GalAE/100 mL and 2.46 mPa.s, respectively. Both immobilized and free enzymes exhibit comparable results, outperforming the control, but IPA benefits by improving process efficiency through enzyme reusability. In addition, IPA could significantly maintain papaya juice's antioxidant activity over four treatment cycles. Future research is needed to focus on industrial scaling, shelf life of the IPA beads, and consumer acceptance of the papaya juice treated with immobilized enzyme.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>Papaya juice processing is challenging due to its moderate pectin content, which contributes to high viscosity, reduced yield, and increased turbidity, affecting overall juice quality. The conventional application of free pectinase in juice processing introduces further complications related to enzyme stability, cost, and recovery for reuse. Immobilizing pectinase minimizes waste via enzyme reuse, decreases juice viscosity, enhances clarity, and maintains antioxidant properties, thereby promoting process sustainability and meeting consumer preferences. The technology can be scaled and applied to a wide range of fruit juice processing industries, improving efficiency and nutritional value.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770425","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":"Effects of salt substitute and Nisin on the flavor development of salt-reduced Pixian douban (broad bean paste)","authors":"Qin Xiang,&nbsp;Xue Yuan,&nbsp;Aiping Yang,&nbsp;Songling Li,&nbsp;Wenjia Sun,&nbsp;Min Xu,&nbsp;Ping Liu","doi":"10.1111/1750-3841.70169","DOIUrl":"https://doi.org/10.1111/1750-3841.70169","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>The high salt content in Pixian douban (PXDB) poses potential health risks. Therefore, this study proposed a salt substitute combined with Nisin to partially replace salt during mold petal fermentation. The effects of different salt-reducing strategies on microbial safety, physicochemical properties, sensory characteristics, and nonvolatile and volatile flavor compounds were systematically investigated. Results showed that, compared to traditional fermentation (17% NaCl), the combination of 15% salt substitute and 0.15 g/kg Nisin (SS + Nisin) during mold petal fermentation, reducing 62.23% of NaCl, significantly inhibited microbial growth and acid production and increased 1.32-fold amino acid nitrogen. During subsequent post-fermentation with 26.91% of NaCl reduction, besides 14.77% of saltiness decrease, it enhanced the reddish-brown color (1.27-fold), umami taste (1.19-fold), sauce (1.18-fold), and mellow aromas (1.17-fold). This was attributed to the increase in umami Glu and Asp, and in various free amino acids and organic acids as precursors for aroma compound development. Meanwhile, salt-reducing fermentation produced more key aroma compounds (especially SS + Nisin), such as 4-ethylphenol, nonanal, linalool, benzaldehyde, and phenylacetaldehyde with their odor-active values over 10 after 90 days of fermentation, thereby benefitting stronger characteristic aromas. Correlation analysis revealed that increased developments of most key aroma compounds were positively correlated with tartaric, lactic, and malic acids, whereas aldehydes were strongly related to free amino acids. These results provided scientific evidence and technical support for the production of low-salt and high-umami PXDB.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>The successful application of salt substitutes combined with Nisin in PXDB salt reducing could provide a scientific basis for the industrial production of salt-reduced PXDB and other fermented seasonings with the expectation of ensuring food safety, meeting health trends, and retaining traditional flavors.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770029","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":"Bioactive peptides from fermentates of soy protein and whey protein isolates: A comparative study","authors":"Kartikkumar Ramjibhai Vadher,&nbsp;Amar A. Sakure,&nbsp;Krupali Ramanuj,&nbsp;Pooja M. Mankad,&nbsp;Anita Rawat,&nbsp;Mahendra Bishnoi,&nbsp;Kanthi Kiran Kondepudi,&nbsp;Ashish Patel,&nbsp;Preetam Sarkar,&nbsp;Subrota Hati","doi":"10.1111/1750-3841.70190","DOIUrl":"https://doi.org/10.1111/1750-3841.70190","url":null,"abstract":"<p>This study explores the antidiabetic and anti-inflammatory activities of polypeptides from fermented whey protein isolate (WPI) and soy protein isolate (SPI) using <i>Limosilactobacillus fermentum</i> (KGL4) MTCC 25515. Both fermented WPI and SPI demonstrated significant α-amylase and α-glucosidase inhibition, with SPI showing higher inhibition rates. Proteolytic activity peaked at 48 h and a 2.5% inoculation rate, with sodium dodecyl sulfate-polyacrylamide gel electrophoresis (PAGE) and two-dimensional (2D)-PAGE revealing changes in protein profiles and peptide distribution. Ultra-filtered fractions, particularly the 3 kDa permeates, exhibited strong antidiabetic effects. Furthermore, fermented WPI and SPI reduced nitric oxide production and pro-inflammatory cytokines in RAW 264.7 cells without causing cytotoxicity at 2 mg/mL concentrations. Confocal microscopy showed that fermentation led to the formation of smaller peptide structures, suggesting that KGL4-fermented WPI and SPI are promising sources of bioactive peptides with potential applications in functional foods and therapeutics.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770203","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":"The effect of conventional and ohmic heating as pasteurization methods on the mechanical and rheological properties of edible whey-based films","authors":"Elvidas Aleksandrovas,&nbsp;Agnė Vasiliauskaitė,&nbsp;Jorge M. Vieira,&nbsp;Joana T. Martins,&nbsp;Ricardo N. Pereira,&nbsp;Antonio A. Vicente,&nbsp;Vitalijs Radenkovs,&nbsp;Ida Rud,&nbsp;Mindaugas Malakauskas,&nbsp;Loreta Šernienė","doi":"10.1111/1750-3841.70180","DOIUrl":"https://doi.org/10.1111/1750-3841.70180","url":null,"abstract":"<p>Edible film-forming solutions typically undergo thermal treatment to ensure microbial safety before being applied to food products. The aim of this study was to assess the effects of two different heating methods—conventional heating (CH) and ohmic heating (OH)—on the physical, chemical, and microbiological properties of liquid acid whey permeate (AWP) and liquid acid whey protein concentrate (AWPC) edible films. Composition of edible film-forming solutions consisted of AWPC, sunflower oil, sugar beet pectin, and glycerol, whereas AWP-based films were produced with sugar beet pectin and glycerol. The following parameters were tested to assess the effect of heating treatments on the film-forming solutions: rheology, contact angle [CA] and microbial counts and mechanical properties (tensile strength [TS] and elongation at break [EB]), water vapor permeability [WVP], moisture content [MC], solubility (Sol), and thickness with optical properties of produced edible films. In addition, film surface was investigated by scanning electron microscopy [SEM]. Microbiological analysis of the untreated film-forming solutions revealed that the AWPC-based solution had a higher initial load of lactic acid bacteria (3.96 log₁₀ CFU/mL) (<i>p</i> &lt; 0.05). Both heating treatments successfully reduced microbial counts to below detection limits in both film-forming solutions. Additionally, OH treatment resulted in lower CA values in both solutions (<i>p</i> &lt; 0.05). OH also led to an increase in TS for AWP-based edible films (<i>p</i> &lt; 0.05) and significantly reduced the thickness of both AWP and AWPC films, while reducing the Sol of AWP-based films and increasing the Sol of AWPC-based films (<i>p</i> &lt; 0.05). The study highlights the effectiveness of the two pasteurization methods and offers insights into improving whey-based edible films.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70180","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770436","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":"pH-shifted synergistic ultrasound-modified extraction of Hericium erinaceus protein","authors":"Pin Gong,&nbsp;Ke Xu,&nbsp;Shan Yue,&nbsp;Jie Wang,&nbsp;Hui Long,&nbsp;Wenjuan Yang,&nbsp;Nan Li,&nbsp;Jing Wang,&nbsp;Yanni Zhao,&nbsp;Fuxin Chen","doi":"10.1111/1750-3841.70155","DOIUrl":"https://doi.org/10.1111/1750-3841.70155","url":null,"abstract":"<p>In this paper, we investigated the effects of different conditions on the extraction rate of <i>Hericium erinaceus</i> protein (HEP), determined the optimal extraction process for alkaline extraction of <i>Hericium erinaceus</i> (HE) protein, and explored the effects of ultrasound-assisted pH-shift treatment on HEP activity. In this study, the extraction rate of HEP demonstrated an initial increase followed by a decline with the rising pH concentration. It also exhibited a gradual increase that plateaued with the increment in the material–liquid ratio, extraction time, and extraction temperature. The response surface methodology was employed to determine the optimal conditions for the traditional alkaline extraction of HE protein, which were identified as an extraction temperature of 66°C, an extraction pH of 12.5, and a material–liquid ratio of 1:25. Furthermore, ultrasound-assisted pH-shift treatment significantly enhanced the sodium taurocholate binding, sodium glycoconjugate binding, and cholesterol inhibitory ability of HEP at a sonication time of 31 min, a sonication temperature of 40°C, and an ultrasound intensity of 30 W/L. This study offers a theoretical foundation for advancing green and efficient protein modification technologies and serves as a crucial basis for the industrial application of functional edible and medicinal fungal protein products.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770447","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":"A novel active biopolymer coating of pectin, potato starch, and pyrogallol: Impact on postharvest quality of tomato (Solanum lycopersicum L.)","authors":"Aparna Ramadoss,&nbsp;Venkata Giridhar Poosarla,&nbsp;Shaik Sadiya,&nbsp;Nagaveni Shivshetty","doi":"10.1111/1750-3841.70179","DOIUrl":"https://doi.org/10.1111/1750-3841.70179","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>Recently, there has been an increasing interest in biodegradable films for extending food's shelf life. This study developed pectin–potato starch-based films incorporating varying pyrogallol concentrations and evaluated shelf life their physical, antioxidant, mechanical, optical, antibacterial, structural, biodegradation, and shelf-life properties. Among the tested films (F1, pectin; F2, pectin + potato starch; F3, pectin + potato starch + 0.5%pyrogallol; and F4, pectin + potato starch + 1%pyrogallol), F4 exhibited superior antibacterial activity against <i>Staphylococcus aureus</i> (42 mm), <i>Klebsiella pneumoniae</i> (20.5 mm), and <i>Escherichia coli</i> (25.5 mm), antioxidant activity (AA) (95% (diphenylpicrylhydrazyl), 76% (metal chelating activity), and 87% (hydroxyl radical scavenging assay)), mechanical, and soil biodegradation. Fourier transform infrared spectroscopy and field emission scanning electron microscopy confirmed biocompatibility, whereas differential scanning calorimetry studies showed thermal stability. Shelf-life studies on tomatoes at 30°C demonstrated that F4 film coating extended shelf life to 21 days by reducing weight loss (14.5%), total phenolic content (25 mg/100 g), AA (53.5%), firmness (46 N), and titratable acidity (0.38%) while maintaining the total soluble solids, pH, lycopene content, color, and microbial inhibition. This study introduces a novel active biodegradable film with enhanced antimicrobial, mechanical, and antioxidant properties for sustainable food packaging applications.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>This study introduces an eco-friendly biopolymer coating formulated to extend the shelf life of food by reducing spoilage and maintaining quality during storage. The coating is cost-effective, easy to produce, and can be used for industrial-scale applications by giving a sustainable alternative to synthetic packaging. It can provide consumers with long-lasting produce by maintaining freshness, reducing food waste, and promoting environmentally conscious food preservation practices.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70179","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770497","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 active biopolymer coating of pectin, potato starch, and pyrogallol: Impact on postharvest quality of tomato (Solanum lycopersicum L.)","authors":"Aparna Ramadoss,&nbsp;Venkata Giridhar Poosarla,&nbsp;Shaik Sadiya,&nbsp;Nagaveni Shivshetty","doi":"10.1111/1750-3841.70179","DOIUrl":"https://doi.org/10.1111/1750-3841.70179","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>Recently, there has been an increasing interest in biodegradable films for extending food's shelf life. This study developed pectin–potato starch-based films incorporating varying pyrogallol concentrations and evaluated shelf life their physical, antioxidant, mechanical, optical, antibacterial, structural, biodegradation, and shelf-life properties. Among the tested films (F1, pectin; F2, pectin + potato starch; F3, pectin + potato starch + 0.5%pyrogallol; and F4, pectin + potato starch + 1%pyrogallol), F4 exhibited superior antibacterial activity against <i>Staphylococcus aureus</i> (42 mm), <i>Klebsiella pneumoniae</i> (20.5 mm), and <i>Escherichia coli</i> (25.5 mm), antioxidant activity (AA) (95% (diphenylpicrylhydrazyl), 76% (metal chelating activity), and 87% (hydroxyl radical scavenging assay)), mechanical, and soil biodegradation. Fourier transform infrared spectroscopy and field emission scanning electron microscopy confirmed biocompatibility, whereas differential scanning calorimetry studies showed thermal stability. Shelf-life studies on tomatoes at 30°C demonstrated that F4 film coating extended shelf life to 21 days by reducing weight loss (14.5%), total phenolic content (25 mg/100 g), AA (53.5%), firmness (46 N), and titratable acidity (0.38%) while maintaining the total soluble solids, pH, lycopene content, color, and microbial inhibition. This study introduces a novel active biodegradable film with enhanced antimicrobial, mechanical, and antioxidant properties for sustainable food packaging applications.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>This study introduces an eco-friendly biopolymer coating formulated to extend the shelf life of food by reducing spoilage and maintaining quality during storage. The coating is cost-effective, easy to produce, and can be used for industrial-scale applications by giving a sustainable alternative to synthetic packaging. It can provide consumers with long-lasting produce by maintaining freshness, reducing food waste, and promoting environmentally conscious food preservation practices.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70179","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770194","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":"Oxidation mechanism and interrelationship of lipid and protein oxidation in duck leg muscles during sous vide cooking","authors":"Kunming Cheng,&nbsp;Bin Xu,&nbsp;Yue Niu,&nbsp;Meng Sun,&nbsp;Danjun Guo,&nbsp;Wei Xu,&nbsp;Yang Yi,&nbsp;Hongguang Wang","doi":"10.1111/1750-3841.70187","DOIUrl":"https://doi.org/10.1111/1750-3841.70187","url":null,"abstract":"<p>The laws and interrelationships of lipid and protein oxidation in duck meat during sous vide cooking (SVC) are still unclear. In this study, the oxidation mechanisms of the muscle of duck legs during SVC were investigated from the aspects of fatty acid (FA) profile, antioxidant system activity, enzyme activity, and iron element. Lipid oxidation predominantly occurred within the initial 0–2 h of the SVC process, during which the Thiobarbituric acid reactive substances (TBARS) value escalated to 10-fold of its initial level. Protein oxidation was mainly observed between 0 and 4 h, with the carbonyl content increasing by 23.3%. The FAs profile underwent changes primarily within the initial 0–2 h, and then their proportions continued to evolve in a manner that was favorable for oxidative stability. Following 4 h of SVC, the scavenging rates of ·OH and DPPH· free radicals decreased to the lowest, decreasing by 92.9% and 45.6%. As cooking time increased, lipoxygenase activity increased by more than six times, while Total superoxide dismutase (T-SOD) and GSH-Px activity decreased by 31.7% and 75.2%, respectively. The heme iron content was decreased by 26.1% after 8 h of SV treatment. These data can provide a theoretical foundation for optimizing parameters of the SVC process and improving the oxidative stability of SVC meat products.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770341","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":"Tangeretin modulates gut microbiota metabolism and macrophage immunity following fecal microbiota transplantation in obesity","authors":"Weihui Peng,&nbsp;Zhangliu Jin,&nbsp;Jinjin Liu,&nbsp;Qirui Zhang,&nbsp;Wei Liu","doi":"10.1111/1750-3841.70171","DOIUrl":"https://doi.org/10.1111/1750-3841.70171","url":null,"abstract":"<p>Obesity, characterized by excessive body fat, is a leading preventable cause of death globally and represents one of the most critical public health challenges of the 21st century. This study aimed to investigate the action of tangeretin on gut microbiota metabolism and inflammation in high-fat diet (HFD)-induced obese mice. A model of obesity was established using 6-week-old male C57BL/6J mice fed with HFD, which were then used for the treatment with tangeretin (20 mg/kg/mice/day) or antibiotic (Abx). The results showed that the tangeretin intervention alleviated fat deposition and disorder of cellular structural integrity in the model group. The obese mice showed a significant increase in the levels of lipid (glycerol, triglyceride, and total cholesterol), inflammatory factors (IL-6 and TNF-α), and F4/80 expression in both serum and adipose tissues. Following tangeretin treatment, the levels of lipid, inflammatory factors, and the ratio of F4/80 + CD206 + macrophages were decreased in both serum and adipose tissue. 16S rRNA sequencing and LC-MS/MS analysis revealed that tangeretin decreased obesity in HFD-induced obese mice by interacting with gut microbiota, particularly influencing <i>Parabacteroides</i>, <i>Blautia</i>, and <i>Parasutterella</i>, and amino acids such as threonine, isoleucine, leucine, phenylalanine, arginine, glutamine, L-tryptophan, and tyrosine. Abx-mediated clearance of gut microbiota blocked the HFD-induced obesity and abrogated the therapeutic effects of tangeretin in obese mice. Fecal microbiota transplantation (FMT) proved that clearing gut microbiota with Abx blocked the beneficial effects of FMT^{HFD+Tangeretin} intervention. These findings suggested that tangeretin improved HFD-induced obesity by regulating lipid metabolism and modulating F4/80 macrophage activation via gut microbiota.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770347","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of marination with bioprotective culture-containing marinade on Salmonella spp. and Listeria monocytogenes in chicken breast meat","authors":"Enise Begüm Göçmez,&nbsp;Osman İrfan İlhak","doi":"10.1111/1750-3841.70174","DOIUrl":"https://doi.org/10.1111/1750-3841.70174","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <p>This study investigated the survival of <i>Pseudomonas</i> spp., <i>Salmonella</i> spp., and <i>Listeria monocytogenes</i> in chicken breast meat marinated with a marinade containing bioprotective lactic acid bacteria (<i>Latilactobacillus curvatus</i>, <i>Latilactobacillus sakei</i>, and <i>Lactiplantibacillus plantarum</i>) during storage at 4°C and 8°C. In the first phase, a natural, chemical-free marinade (pH 3.6) was evaluated over 7 days. In this marinade, <i>Pseudomonas</i> spp. did not survive, <i>Salmonella</i> spp. were inactivated within 7 days, <i>L. monocytogenes</i> counts showed negligible reduction, and bioprotective cultures remained stable. In the second phase, chicken breast meat contaminated with <i>Salmonella</i> spp. and <i>L. monocytogenes</i> was divided into control (non-marinated), marinated control (M-C), and marinated with a marinade containing mixture of bioprotective cultures (M-PC). Initial pH values were 5.99 (control), 5.24 (M-C), and 5.32 (M-PC). At 4°C, <i>L. monocytogenes</i> counts in the M-PC group were 4.4 log₁₀ cfu/g lower than the control and 1.4 log₁₀ cfu/g lower than the M-C group on Day 14 (<i>p</i> &lt; 0.05). By Day 14, <i>Pseudomonas</i> spp. counts were 9.4, 7.3, and 5.7 log₁₀ cfu/g in the control, M-C, and M - PC groups, respectively (<i>p</i> &lt; 0.05). At 8°C, <i>Salmonella</i> spp. in the M-PC group fell below 1.0 log₁₀ cfu/g by Day 12, and <i>L. monocytogenes</i> counts were significantly lower than in the M-C group (<i>p</i> &lt; 0.05). Marinating with bioprotective cultures enhanced microbial safety and extended shelf life compared to marinating without them. This approach could offer significant potential for improving the preservation and safety of poultry products.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>Marinated poultry meat, whether prepared domestically by consumers or commercially produced by the poultry meat industry, is widely enjoyed for its flavor and convenience. In this study, bioprotective cultures were incorporated into the marinade as an alternative to chemical preservatives. The findings demonstrate that marinating chicken breast meat with a marinade composed entirely of natural ingredients and enriched with bioprotective cultures not only extends the product's shelf life but also significantly limits the survival of <i>Pseudomonas</i> spp., <i>Salmonella</i> spp. and <i>Listeria monocytogenes</i>. These results suggest that meat products marinated with bioprotective cultures, or ready-to-use marinades containing such cultures, can be effectively developed and marketed by the meat industry to meet consumer demand for safer, long-lasting, and naturally preserved food products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70174","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770348","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}