Journal of Food Science最新文献

{"title":"Red Beet Process Waste: A Sustainable Glucose Syrup Alternative for Gummy Confectionery","authors":"Tahra ElObeid,&nbsp;Burcu Tuzun,&nbsp;Ayşe Apaydin,&nbsp;Ezgi Tekneci,&nbsp;Ibrahim Palabiyik,&nbsp;Omer Said Toker,&nbsp;Nevzat Konar,&nbsp;Ilyas Atalar","doi":"10.1111/1750-3841.70262","DOIUrl":"https://doi.org/10.1111/1750-3841.70262","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>Red beet (RB) is a key component in the natural colorant market. Various efficiency challenges, arising from process waste, affect their production. Disposal of these wastes elevates production costs and poses environmental risks. Innovative approaches have been explored to repurpose process waste to align with the circular economy. A rising trend in food technology is substituting corn syrup with clarified fruit juices or concentrates. This study aims to develop an alternative to glucose syrup from fluid waste (red beet liquid waste; RBLW) (∼12.0°Bx), which is released after pigment extraction from RB (<i>Beta vulgaris</i> L.), and to determine its potential application in gummy formulations. This study examined the clarification and decolorization of samples using ion exchange and adsorbent resins at varying flow rates, followed by evaporation. Composition and visual properties were analyzed. Under optimal conditions, the clarified and decolorized residue (clarified and decolorized red beet liquid waste [CD-RBLW]) showed a high T625 value (77.3%) and was incorporated in gummy formulations. A Custom Mixture Design (<i>n</i> = 14) tested CD-RBLW, glucose syrup, and gelatin as independent variables. In addition, gummy samples were stored under accelerated shelf-life conditions (25°C/70% relative humidity [RH]) for 8 weeks, and changes in hardness, color difference (∆<i>E</i>), moisture content, and water activity values were monitored. After processing, RBLW demonstrated functionality comparable to glucose syrup in gummy formulations.</p>\u0000 \u0000 <p><b>Practical Application</b>: This research shows that liquid waste from RB processing can be turned into a sustainable alternative to glucose syrup, especially for making gummy candies. Clarifying and decolorizing waste makes it food-grade, cuts costs and impact, and supports a circular economy.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70262","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914392","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":"Czech Cheeses: Their History, Production, and Chemical and Sensory Qualities","authors":"Sandra Teresita Martín-del-Campo,&nbsp;Alexa Pérez-Alva,&nbsp;Diana Karina Baigts-Allende","doi":"10.1111/1750-3841.70261","DOIUrl":"https://doi.org/10.1111/1750-3841.70261","url":null,"abstract":"<p>This study presents a comprehensive overview of the most well-known Czech cheeses. It starts with an overview of the three Protected Geographical Indication (PGI) cheeses, followed by a summary of other traditional or well-appreciated cheeses. The cheese-making industry has experienced constant growth, and European cheeses are appreciated globally and locally. The Czech cheese industry is not the exception. However, despite the Czech cheese-making tradition, there is a dearth of scientific knowledge. Most information is outdated, and access to historical databases is insufficient. For the Czech cheeses evaluated in this study, the cheese-making process, alongside the available compositional and functional information, is described when possible. The PGI Olomoucké tvarůžky, Jihočeská Niva, Jihočeská Zlatá Niva cheeses, and the non-protected Blat'ácke zlato cheese have more extensive scientific information presented. Other traditional Czech cheeses, such as Romadur, Nalžov, or Sázava, could be granted a PGI if research provides deeper knowledge about the impact of culture, production region, processes, and ripening, among others, in their unique characteristics.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70261","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914393","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":"Protecting nutritional value and antioxidant compounds in fresh apricot fruit with low-temperature storage and carboxymethyl cellulose treatments","authors":"Fatemeh Nazoori,&nbsp;Abbas Karimi,&nbsp;Azam Lotfi,&nbsp;Majid Esmaeilizadeh","doi":"10.1111/1750-3841.70068","DOIUrl":"https://doi.org/10.1111/1750-3841.70068","url":null,"abstract":"<p>The objective of this study was to examine the impact of various concentrations (0%, 0.5%, 1%, and 1.5%) of carboxymethyl cellulose (CMC) on the quality of fresh and stored apricots (Felkeeii cultivar) during cold storage (2 ± 0.5°C). At intervals of 0, 8, 16, and 24 days, evaluations were performed on the antioxidant compounds, sensory attribute and postharvest quality of the apricots. According to the findings, the control sample exhibited the highest weight loss (7.6%) after 24 days of storage, while CMC 1% had the lowest weight loss on the 16th days. After 24 days of storage, the control treatment showed a 42.5% decrease in tissue firmness compared to CMC 1.5%. After a 24 day of storage period, control sample demonstrated the highest amounts of carotenoids and anthocyanins. All CMC treatments compare to the control, displayed the highest peroxidase activity, polyphenol oxidase activity, and total phenols, flavonoids, vitamin C, and antioxidant activity, while also preserving taste index, total acid, and firmness. During the storage period, the highest chilling injury (3%) and decay (2.5%) were observed in control sample. Although chilling injury and decay (2%) were low in CMC treatments, it is suggested, based on this study and comparisons with other research, to use CMC in combination with other food coatings and antioxidant compounds to manage chilling injury, decay, and maintain of quantitative and qualitative indicators. According to the research results, apricots treated with CMC 1% maintained the quantitative and qualitative characteristics of apricot fruit for 24 days in cold storage.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914397","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":"Application of Molecularly Imprinted Polymers as Separation Tools for Determination of Aflatoxins in Food","authors":"Mesha Mbisana,&nbsp;Dikabo Mogopodi,&nbsp;Moses T. Kabomo,&nbsp;Inonge Chibua,&nbsp;Bonang B. M. Nkoane","doi":"10.1111/1750-3841.70259","DOIUrl":"https://doi.org/10.1111/1750-3841.70259","url":null,"abstract":"<p>Molecularly imprinted polymers (MIPs) have emerged as an innovative technology for the selective determination of aflatoxins, thus presenting a promising strategy for enhancing food safety. Aflatoxins are a potent group of mycotoxins that present significant health and economic challenges worldwide, highlighting the urgent need for rapid, affordable, and reliable detection techniques. This review discusses work published between 2015 and 2024 on the synthesis of MIPs for aflatoxins and the current advances in their application for aflatoxin determination, focusing on their integration into solid-phase extraction techniques. Further, the review explores the challenges associated with MIP-based approaches, including cross-reactivity, template leaching, and scalability, while discussing innovative solutions such as hybrid materials and green synthesis methods. MIPs are potential alternatives to traditional biorecognition elements, such as antibodies because they offer improved selectivity, stability, and reusability. Prospects for MIP applications in multiplex detection systems are also examined. This comprehensive study highlights MIPs' transformative potential in combating mycotoxin contamination, paving the way for safer and more efficient food monitoring systems.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70259","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914622","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 and Characterization of Palm Oil-Based Oleogels Using Beeswax and Carnauba Wax as Healthier Beef Fat Mimetics","authors":"Ming Fu,&nbsp;Masni Mat Yusoff,&nbsp;Noranizan Mohd Adzahan,&nbsp;Tai Boon Tan,&nbsp;Mohammad Rashedi Ismail-Fitry","doi":"10.1111/1750-3841.70241","DOIUrl":"https://doi.org/10.1111/1750-3841.70241","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Animal fat crucially provides flavor, texture, and overall mouthfeel in meat products. However, its high saturated fatty acids (SFAs) levels present notable health risks, highlighting the need for healthier fat alternatives that maintain product quality. This study explored the potential of palm oil (PO)-based oleogel as an alternative to beef fat (BF). Specifically, two PO-based oleogels were formulated; one comprising PO and another comprising a mixed oil-based oleogel (MOG) of palm (66%), olive (12%), and linseed oils (22%). Beeswax (BW) and carnauba wax (CAW) were used as oleogelators at concentrations of 5%, 7.5%, and 10% w/w. Physicochemical properties and fatty acid composition were assessed against BF. In general, although there were differences in color and oxidative stability, the textural and thermal characteristics of PO-based oleogels showed notable similarities to BF. Additionally, MOG demonstrated a significantly (<i>p</i> &lt; 0.05) improved fatty acid profile and better health indices compared to BF, characterized by reduced SFA content and increased levels of polyunsaturated fatty acids. In terms of oleogelator, oleogels formulated with higher concentrations of CAW exhibited a more compact microstructure, enhanced hardness, greater thermal stability, and increased susceptibility to lipid oxidation. In contrast, BW-based oleogels were characterized by a softer texture. The findings highlighted the potential of PO-based oleogels as a healthier alternative to traditional animal fats.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>Animal fat enhances flavor and texture in meat products but poses health risks due to high saturated fat content. This study explored palm oil-based oleogels as healthier alternatives to beef fat, aiming to mimic fat characteristics while improving health profiles. Using beeswax and carnauba wax as oleogelators, the oleogels demonstrated similarities to beef fat in certain properties while achieving improved fatty acid profiles and lower atherogenic and thrombogenic indices compared to beef fat. These findings highlight the potential of palm oil-based oleogels as innovative and health-conscious fat alternatives, aligning with consumer demands for healthier and more sustainable dietary options.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914639","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 Patulin Stress on the Physiology, Fermentation Performance, and Aroma Profile of Saccharomyces cerevisiae During Fermentation","authors":"Chao Yang,&nbsp;Lingxuan Huang,&nbsp;Kuo Huang,&nbsp;Stephen Y. K. Seah,&nbsp;Bangzhu Peng","doi":"10.1111/1750-3841.70248","DOIUrl":"https://doi.org/10.1111/1750-3841.70248","url":null,"abstract":"<div>\u0000 \u0000 <p>Patulin (PAT) is a mycotoxin commonly found in apples and their derived products, posing a significant threat to human health. <i>Saccharomyces cerevisiae</i> CICC 31084 exhibited excellent ability in removing PAT during fermentation. However, limited studies have addressed the physiological and fermentation-related responses of <i>S</i>. <i>cerevisiae</i> under PAT stress. This study investigated the effect of different concentrations of PAT on <i>S</i>. <i>cerevisiae</i> in simulated apple juice. The results revealed that the PAT removal process affected the growth and metabolism of <i>S</i>. <i>cerevisiae</i>. PAT stress increased the thickness and altered the structure of yeast cell walls while upregulating the expression of genes associated with cell wall biosynthesis. Furthermore, oxidative stress induced by PAT triggered elevated glutathione levels, catalase activity, and ATPase activity, suggesting a robust adaptive response. A total of 1 µg/mL PAT accelerated the changes of fermentation parameters, whereas 10 µg/mL impaired yeast performance. GC-MS analysis revealed that PAT influenced the content of key aroma compounds in the simulated juices. PAT concentration was positively correlated with the production of octanoic acid and ethyl octanoate and negatively correlated with the formation of phenylethyl alcohol, hexanoic acid, and esters. The results could provide a theoretical basis for the application of PAT detoxification by <i>S</i>. <i>cerevisiae</i> in cider, and the identified aroma compounds could serve as potential markers for PAT contamination.</p>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914388","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":"Integrating Natural Prebiotics and Antioxidants in the Formulation of Functionalized and Technologically Optimized Quinoa (Chenopodium quinoa) Snack","authors":"María Micaela Ureta,&nbsp;Ricardo Martín Torrez Irigoyen,&nbsp;Bruno Toribio de Lima Xavier,&nbsp;Juan Manuel Faroux,&nbsp;Daniel Granato,&nbsp;Andrea Gómez-Zavaglia","doi":"10.1111/1750-3841.70236","DOIUrl":"https://doi.org/10.1111/1750-3841.70236","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>This study aims to formulate a novel snack based on highly nutritional ingredients: quinoa (<i>Chenopodium quinoa</i>), orange, and prebiotic compounds [fructo and galactooligosaccharides (FOS and GOS, respectively)]. To achieve this goal, five formulations were proposed, incorporating quinoa grains and flour, orange (pulp and peel), and GOS and FOS syrups as sweeteners, compared to sucrose as the control. The final product was evaluated regarding moisture content, water activity, texture, color and antioxidant activity (in vitro and <i>ex vivo</i>). The process uses relatively short baking times and incorporates whole fruit, considering all the nutritional benefits of orange peel contributing to reducing agro-industrial waste. The obtained snack presented a soft, humid texture (soft hardness, cohesiveness, and adhesiveness), and the superficial color was not affected by the incorporation of prebiotics. Prebiotic syrups could replace traditional sweeteners (sucrose), reducing overall calorie intake without compromising physical quality. The values of the antioxidant compounds (polyphenols' content) determined in the snack were comparable to those of similar products (78–95 mg GAE/100 g). The thermal process probably affected this nutritional aspect, but the addition of the orange pulp facilitated the maintenance of the phenolic content like fresh quinoa, the main ingredient. However, the ability to inhibit lipoperoxidation was minimal, underscoring the importance of evaluating antioxidant activity in relevant biological media. The quinoa-based snack is versatile; it could be considered a product suitable for celiacs, it incorporates prebiotic compounds and whole fruits, has a reduced caloric content, does not require additives, and meets the sustainability demands of today's consumers.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>A thermal process was designed to produce a cereal snack with high nutritional value ingredients such as quinoa, orange, and fiber, recognized for their prebiotic effect, as sweeteners. The information provided in this work can contribute to the design of more efficient food manufacturing processes that produce novel and healthier snack foods.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914401","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":"Impact of Roasting Temperature on Antioxidant Activities and Characterization of Polyphenols in Date Seed Beverages From Different Cultivars","authors":"Linghong Shi,&nbsp;Kashif Ghafoor,&nbsp;Claudia Gonzalez Viejo,&nbsp;Sigfredo Augusto Fuentes Jara,&nbsp;Farhad Ahmadi,&nbsp;Hafiz A. R. Suleria","doi":"10.1111/1750-3841.70242","DOIUrl":"https://doi.org/10.1111/1750-3841.70242","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>This experiment aimed to analyze the antioxidant capacity and composition of polyphenolic compounds from date seed beverage produced from eight date palm cultivars subjected to three roasting temperatures (180°C, 200°C, and 220°C) from light roasting to dark roasting. Total phenolic content in date seed beverages at light roasting ranged from 4.98 to 14.09 mg GAE/g, higher than that of the medium roasting (3.66–8.65 mg GAE/g) and dark roasting intensity (1.66–6.33 mg GAE/g). Date seed beverages produced from lightly roasted seeds had higher antioxidant capacity than those roasted at medium and dark levels. Using LC-ESI-QTOF-MS/MS, a total of 69 polyphenolic compounds were detected, classified into three groups: 17 phenolic acids, 40 flavonoids, and 12 other phenolic compounds. Our findings demonstrated a decrease in phenolic content as date seed roasting intensity increased from light to dark roasting, accompanied by variations in both phenolic composition and antioxidant capacity across cultivars.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70242","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143913971","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":"Protecting nutritional value and antioxidant compounds in fresh apricot fruit with low-temperature storage and carboxymethyl cellulose treatments","authors":"Fatemeh Nazoori,&nbsp;Abbas Karimi,&nbsp;Azam Lotfi,&nbsp;Majid Esmaeilizadeh","doi":"10.1111/1750-3841.70068","DOIUrl":"https://doi.org/10.1111/1750-3841.70068","url":null,"abstract":"<p>The objective of this study was to examine the impact of various concentrations (0%, 0.5%, 1%, and 1.5%) of carboxymethyl cellulose (CMC) on the quality of fresh and stored apricots (Felkeeii cultivar) during cold storage (2 ± 0.5°C). At intervals of 0, 8, 16, and 24 days, evaluations were performed on the antioxidant compounds, sensory attribute and postharvest quality of the apricots. According to the findings, the control sample exhibited the highest weight loss (7.6%) after 24 days of storage, while CMC 1% had the lowest weight loss on the 16th days. After 24 days of storage, the control treatment showed a 42.5% decrease in tissue firmness compared to CMC 1.5%. After a 24 day of storage period, control sample demonstrated the highest amounts of carotenoids and anthocyanins. All CMC treatments compare to the control, displayed the highest peroxidase activity, polyphenol oxidase activity, and total phenols, flavonoids, vitamin C, and antioxidant activity, while also preserving taste index, total acid, and firmness. During the storage period, the highest chilling injury (3%) and decay (2.5%) were observed in control sample. Although chilling injury and decay (2%) were low in CMC treatments, it is suggested, based on this study and comparisons with other research, to use CMC in combination with other food coatings and antioxidant compounds to manage chilling injury, decay, and maintain of quantitative and qualitative indicators. According to the research results, apricots treated with CMC 1% maintained the quantitative and qualitative characteristics of apricot fruit for 24 days in cold storage.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914463","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":"Inulin Modulates Gut Microbiota and Increases Short-Chain Fatty Acids Levels to Inhibit Colon Tumorigenesis in Rat Models: A Systematic Review and Meta-Analysis","authors":"Yangyang Yu,&nbsp;Jinling He,&nbsp;Haiqi Fu,&nbsp;Yong Mi,&nbsp;Hao Wu,&nbsp;Yuan Gao,&nbsp;Minhui Li","doi":"10.1111/1750-3841.70250","DOIUrl":"https://doi.org/10.1111/1750-3841.70250","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>Colorectal cancer (CRC) incidence rises with age, driven by factors such as diet. Inulin, a soluble fiber found in plants like Jerusalem artichoke and chicory, may influence CRC risk by modulating gut microbiota and improving metabolic profiles. This systematic review and meta-analysis evaluate the effects of inulin on CRC in animal models and explore its underlying mechanisms. A comprehensive search of nine databases led to the selection of 12 studies from an initial pool of 114 articles, based on predefined inclusion criteria. Standardized meta-analyses were performed for eligible studies. Results indicate that inulin supplementation significantly reduced aberrant crypt foci count in rats (SMD = −3.805, 95% CI, −7.348 to −0.262, <i>p</i> &lt; 0.001), increased cecal weight (SMD = 6.723, 95% CI, 3.395–10.051, <i>p</i> = 0.000), enhanced colonic lactobacillus counts (SMD = 1.307, 95% CI, 0.644–1.970, <i>p</i> = 0.000), decreased coliform bacteria (SMD = −1.659, 95% CI, −2.147 to −1.171, <i>p</i> = 0.000), and elevated colonic short-chain fatty acids (SCFAs) levels, including acetate (SMD = 3.50, 95% CI, 1.111–5.890, <i>p</i> &lt; 0.001), propionate (SMD = 3.081, 95% CI, 1.416–4.746, <i>p</i> &lt; 0.001), and butyrate (SMD = 4.471, 95% CI, 2.464–6.478, <i>p</i> &lt; 0.001). This systematic review demonstrates inulin's chemopreventive effects against CRC in animal models by enhancing beneficial gut bacteria (e.g., lactobacillus) and boosting SCFAs. Findings advocate integrating inulin-rich foods/supplements into prevention strategies for precision prebiotic development via SCFA-mediated epigenetic and antitumor mechanisms.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70250","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914625","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}