Journal of Food Science最新文献

{"title":"Effect of pH on Lipid Oxidation and Anthocyanin Stability in Flaxseed Oil-in-Water Emulsions With Black Carrot Extract","authors":"Evelyn Klinger,&nbsp;Hanna Salminen,&nbsp;Karola Bause,&nbsp;Jochen Weiss","doi":"10.1111/1750-3841.70568","DOIUrl":"10.1111/1750-3841.70568","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>The strong pH sensitivity and the activity toward free radical reactions limit the use of anthocyanins as food colorants in emulsion-based food applications. The aim of this study was to gain a comprehensive understanding of color stability of anthocyanin-rich black carrot extracts in ω-3 fatty acid–rich oil-in-water emulsions as a function of pH. The stability of the anthocyanins was influenced by the degree of lipid oxidation, which in turn depended on the pH value. The formation of lipid oxidation products was accelerated in emulsions without added black carrot extract, which is associated with the antioxidant activity of anthocyanins. Furthermore, lipid oxidation increased with decreasing pH due to a higher solubility of catalyzing metals like iron. The anthocyanins showed a pH-dependent degradation kinetics: pH 2 (<i>k</i> = 1.44 h⁻¹) &gt; pH 3 (<i>k</i> = 0.3 h⁻¹) &gt; pH 4 (<i>k</i> = 0.06 h⁻¹) ≅ pH 6 (<i>k</i> = 0.09 h⁻¹), which correlated with reduced concentrations of lipid oxidation products. This is contrary to the common behavior of anthocyanins in aqueous solutions, where their stability increases with decreasing pH. The best color stability of the black carrot extract in the oil-in-water emulsion was observed at pH 4 instead of pH 6, due to a pH-dependent deprotonation reaction. Gaining insights into the complex relationship between pH, lipid oxidation, and the color stability of anthocyanin-rich black carrot extracts in ω-3 fatty acid–rich emulsions challenges conventional understanding and offers valuable guidance for improving the use of anthocyanins as food colorants in emulsion-based applications.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>This study provides insight into the stability of anthocyanin-based natural colorants, such as black carrot extract, in oil-in-water emulsions, facilitating their application in lipid-containing food systems. It provides a more comprehensive understanding of the pH-dependent degradation mechanisms of anthocyanins, extending current knowledge from aqueous solutions to emulsion-based conditions.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70568","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145110697","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":"Protein Extraction From Agricultural Waste: Effects of the Precipitation Method on the Composition and Physicochemical Properties of Green Leaf Protein Concentrates","authors":"Emine Gizem Acar,&nbsp;Esra Ozen,&nbsp;Dilara Nur Dikmetas,&nbsp;Elif Alakaş,&nbsp;Funda Karbancioglu-Guler,&nbsp;Tuba Esatbeyoglu,&nbsp;Mohammadreza Nofar,&nbsp;Filiz Altay,&nbsp;Derya Kahveci","doi":"10.1111/1750-3841.70563","DOIUrl":"10.1111/1750-3841.70563","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>The increasing population together with decreasing resources and changing consumer habits have caused the diet to shift to plant-based foods, and alternatives to animal protein sources have emerged. As an alternative plant-based food ingredient, leaf protein concentrates (LPCs) were precipitated by heat or acid application to cold-pressed green juices from broccoli, cauliflower, beetroot, and black carrot leaves. Although the precipitation method did not significantly affect protein yield or purity, its effect on protein quality was significant. The presence of RuBisCO protein in LPCs was determined by viewing the molecular weight distribution. The ratio of essential to total amino acids varied between 31.51-42.52%, emphasizing the quality of the proteins. In contrast to the lowest protein recovery, cauliflower LPC had the highest purity and zeta potential, suggesting potential suitability for stable suspensions. Almost all LPCs retained 75‒85% of their initial weight when heated to 250°C, indicating their stability at the temperature range of thermal food processing technologies. While protein recovery from fibrous pulp, the waste of protein extraction from green juice, was around 10% through second pressing with water, enzymatic treatment increased the recovery to almost 60%. The production of value-added leaf protein through upcycling of green leaves is considered to contribute to sustainability and consumer demand.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>Plant-based proteins with significant nutritional and functional properties can be obtained from green leaves of vegetables, which otherwise are not diverted for human consumption. Such a value chain is considered to benefit not only food producers or the final consumers, but the overall sustainability efforts of the food industry.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145084718","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 Modification and Application of Food Grade Pickering Emulsion","authors":"Simiao Liu,&nbsp;Fenglian Chen,&nbsp;Yuyang Huang,&nbsp;Bingyu Sun,&nbsp;Linlin Liu,&nbsp;Mingshou Lv,&nbsp;Siming Zhao,&nbsp;Ying Zhu,&nbsp;Xiuqing Zhu","doi":"10.1111/1750-3841.70562","DOIUrl":"10.1111/1750-3841.70562","url":null,"abstract":"<p>Pickering emulsion, stabilized by solid particles, is a promising emulsion system of great significance. It has attracted much attention in the food field because of its strong stability, environmental friendliness, and other advantages. This paper focuses on the Pickering emulsion stabilized by different solid particles, including proteins, polysaccharides, and polyphenols. Due to the limitations of natural solid particles in stabilizing emulsions, this paper further discusses the physical, chemical, and biological modification of solid particles to improve their emulsifying property and stability, such as pH and ultrasound. Finally, the application of Pickering emulsion in the food industry was introduced in detail, such as delivery of active substances, fat substitutes, food preservation, and 3D printing, in order to provide a theoretical basis and technical support for the further development of Pickering emulsion in the food industry.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70562","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145084698","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":"High-Fat Diet Attenuates the Benefits of Increasing Phospholipid-to-Cholesterol Ratio on Lipid Metabolism in Mice: Evidence From Egg Yolk Low- and High-Density Lipoprotein Intake","authors":"Fan Zhang,&nbsp;Yongmei Ding,&nbsp;Ying Ma,&nbsp;Junhua Li,&nbsp;Luping Gu,&nbsp;Cuihua Chang,&nbsp;Yanjun Yang,&nbsp;Yujie Su","doi":"10.1111/1750-3841.70539","DOIUrl":"10.1111/1750-3841.70539","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Our previous study suggested that increasing the phospholipid-to-cholesterol intake ratio might mitigate the negative effects of cholesterol intake, based on a comparison of lipid metabolism changes in mice fed chow diets containing egg yolk low-density lipoprotein (LDL) and high-density lipoprotein (HDL). This benefit might stem from the involvement of phospholipids, leading to reduced food efficiency, decreased body weight, and increased bile acid excretion. In this study, we further investigated the effects of this ratio on lipid metabolism under a high-fat diet (HFD) using egg yolk LDL and HDL, which differ in the proportions of phospholipids and cholesterol. Both LDL and HDL intake led to increased body weight and adipose tissue weight in mice, with significant effects observed in the HFD-LDL3 group. Accordingly, these groups exhibited overall increases in food efficiency. Lipid biomarkers indicated that both LDL and HDL intake significantly elevated plasma and liver triglyceride (TG) levels. Cholesterol in the blood might be stored with TGs in adipose tissue. No significant differences were observed in lipid biomarkers between the HFD-LDL and HFD-HDL groups under the same cholesterol dose. Western blot results showed upregulated cholesterol synthesis following LDL and HDL intakes. Bile acid excretion also increased, though not significantly. Fecal metabolite analysis further revealed changes in polyunsaturated fatty acids, pregnane-type steroids, and bile acids. Compared to our previous findings, increasing the phospholipid-to-cholesterol intake ratio under an HFD had a weaker beneficial effect on lipid metabolism than under a chow diet, possibly due to the lower proportion of phospholipids in the total lipids.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145084733","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":"Biomarkers of Rotted Sugar Beet: A Low-Temperature Volatile Organic Compounds Analysis Framework Using Static Headspace Gas Chromatography-Mass Spectrometry","authors":"Sujia Li,&nbsp;Ashish Christopher,&nbsp;Yu Lu,&nbsp;Malick Bill,&nbsp;Ewumbua Monono,&nbsp;Sulaymon Eshkabilov,&nbsp;Benjamin Braaten,&nbsp;Shyam L. Kandel,&nbsp;Minwei Xu","doi":"10.1111/1750-3841.70546","DOIUrl":"10.1111/1750-3841.70546","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Sugar beet (<i>Beta vulgaris</i> L.) storage rots significantly reduce sugar quality and economic viability of the industry. Early storage rot detection can mitigate sugar loss through timely interventions, with volatile organic compounds (VOCs) serving as potential biochemical markers. However, conventional static headspace gas chromatography-mass spectrometry (HS-GC-MS) methods for VOC detection typically require elevated incubation temperatures, unsuitable for accurately replicating real storage conditions (4°C–20°C), thus limiting their practical applicability. This study aimed to develop and optimize a low-temperature static HS-GC-MS analytical method for accurate VOC profiling in stored sugar beets. A comparison between healthy and rotted sugar beet samples identified ethanol and ethyl acetate as two promising VOC markers for early detection of storage rots. Through systematic optimization of sample preparation, calibration strategies, and static headspace sampling parameters, a sensitive and reliable low-temperature detection protocol was established. The optimized method effectively addressed matrix effects and enhanced analyte detection, yielding limits of detection (LOD) of 0.03 ppm for ethyl acetate and 1.4 ppm for ethanol, with recovery rates of 105% and 101%, respectively. This optimized approach provides a robust analytical foundation essential for integrating VOC profiling with sensor and machine learning technologies, significantly advancing real-time sugar beet storage rot monitoring and management.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145084731","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":"Comparison of PCR-Based Methods for the Detection of Canned Tuna Species","authors":"Chloe P. Castanon,&nbsp;Denise Hernandez,&nbsp;Akshay N. Khetrapal,&nbsp;Rosalee S. Hellberg","doi":"10.1111/1750-3841.70424","DOIUrl":"10.1111/1750-3841.70424","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Canned tuna is susceptible to mislabeling due to its high consumer demand, complex global supply chains, and range of prices. DNA barcoding of a short fragment of the mitochondrial control region (CR), termed the CR mini-barcode, has been established as an effective method for tuna species identification. However, the high level of DNA degradation in canned tuna products reduces the effectiveness of this method. Therefore, this study aimed to compare CR mini-barcoding to targeted (i.e., real-time or multiplex) PCR-based methods to determine the most effective approach for canned tuna species identification. DNA was extracted in duplicate from 24 canned tuna products labeled as albacore, skipjack, yellowfin, and light tuna. Each sample was analyzed with CR mini-barcoding, real-time PCR, and multiplex PCR. The top-performing targeted method also underwent sensitivity testing using binary species mixtures. Real-time PCR showed the highest species identification rate, with 100% of products detected, followed by CR mini-barcoding (33%) and multiplex PCR (29%). Real-time PCR also showed excellent sensitivity, detecting 0.1%–1% of the target species in fresh and heat-treated binary species mixtures. Multiplex PCR and real-time PCR showed similar effectiveness in terms of cost and time, with a price of US$6 per sample and a total time of 3–6 h when testing all targeted species. Although CR mini-barcoding required greater costs and time, it allowed for sequencing-based detection of a range of species in the products. In conclusion, a combination of real-time PCR and CR mini-barcoding is recommended to allow for rapid screening of target species along with sequencing-based confirmation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>This research provides a practical recommendation regarding the use of genetic methods for detecting species in canned tuna. Implementation of the recommended methodology is expected to enhance consumer protection and help regulatory agencies enforce accurate labeling.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70424","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145084710","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":"The Influence of Combining Zinc Oxide Nanoparticles and Glycerol Monostearate for Stabilizing Two Different Water-In-Oil Pickering Emulsions","authors":"Esaka Juan Cessa,&nbsp;Azis Boing Sitanggang,&nbsp;Slamet Budijanto,&nbsp;Nanik Purwanti,&nbsp;Vallerina Armetha,&nbsp;Helena Listiarini","doi":"10.1111/1750-3841.70560","DOIUrl":"10.1111/1750-3841.70560","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>This study examined whether glycerol monostearate (GMS) can mimic the role of diacylglycerol (DAG) as a co-emulsifier by evaluating the combined effects of zinc oxide nanoparticles (ZnO-NPs) and GMS on the stability of water-in-oil Pickering emulsions (PEs) through the evaluation of their physical and chemical properties. Two formulations were tested: red palm oil (RPO)-based PEs (70% oil, 1% GMS, 0.5%–1% ZnO-NPs) and soybean oil (SO)-based PEs (70% oil, 3% GMS, 0.5%–1% ZnO-NPs). During 14 days of storage, all PEs darkened, with increased free fatty acids (0.21–0.25 to 0.35–1.12 mg/g), carotenoid degradation (63.97–467.26 to 15.15–382.87 ppm), and decreased water activity (0.9648–0.9726 to 0.9552–0.9674). Rheological analysis revealed shear-thinning behavior (<i>n</i> = 0.7), increased hysteresis area (6.97–21.29 to 9.40–24.86 Pa/s), decreased three-interval thixotropy test (3ITT) values for RPO-based PEs (55.62–70.46 to 51.90–48.50%), but increased 3ITT values for SO-based PEs (37.14–50.33 to 46%–70%). All emulsions exhibited a linear viscoelastic region below 1% strain and a damping factor (tan δ) ≪ 1, indicating solid-like behavior. Thermal analysis revealed shifts in crystallization (–22.85 to –18.93°C) and melting temperatures (–0.25°C to 0.3°C). FTIR spectra exhibited peaks at 3039, 2920, 2852, and 1744 cm⁻¹, with increasing transmittance at 3039 cm⁻¹ over time. These findings suggest GMS and ZnO-NPs contribute to PE stabilization, though their synergistic effect appears limited.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>This study explores the combination of glycerol monostearate (GMS) and zinc oxide nanoparticles (ZnO-NPs) in stabilizing water-in-oil (W/O) Pickering emulsions (PEs), addressing the lack of insight into their potential synergistic effects. W/O emulsions are particularly relevant in the formulation of lipid-based delivery systems for hydrophilic bioactives in functional foods. By enhancing emulsion stability and texture, this system shows promise for improving the protection, controlled release, and shelf life of sensitive compounds in products such as spreads, sauces, dressings, and nutraceutical emulsions.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145074166","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 Strategy Using Hydrocolloids and Sourdough to Improve the Quality of Frozen Pre-Baked Waffles for Efficient Microwave Reheating","authors":"Zichen Zhou,&nbsp;Min Zhang,&nbsp;Chung Lim Law,&nbsp;Qing Sun,&nbsp;Yiping Chen","doi":"10.1111/1750-3841.70559","DOIUrl":"10.1111/1750-3841.70559","url":null,"abstract":"<div>\u0000 \u0000 <p>Microwave enables rapid food reheating to edible temperatures within short timeframes. However, frozen pre-baked waffles often undergo severe texture hardening and moisture loss during microwave processing, with limited effective mitigation strategies currently available. This study investigated the physical quality improvement of reheated waffles using 20% sourdough (SD) and four hydrocolloids at concentrations of 0.1%–0.5%: hydroxypropyl methylcellulose (HPMC), guar gum (GG), xanthan gum (XG), and high-acyl gellan gum (HG). Results demonstrated that 0.5% HG achieved optimal improvement among hydrocolloids, reducing hardness by 42.02%, increasing specific volume by 33.97%, and decreasing moisture loss by 24.89% relative to controls. Comparatively, 20% SD reduced hardness by 54.13%, increased specific volume by 69.99%, and lowered moisture loss by 38.00%. By contrasting the cryoprotective mechanisms of hydrocolloids versus SD throughout refrigerated storage and microwave reheating, this study identifies the most efficacious additives and concentrations, providing a practical solution for enhancing reheating quality in frozen cereal-based products.</p>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145074095","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":"Phenolic Composition, Functional Groups, In Vitro Bioactivities, and Techno-Functional Properties of Whole and Composite Bioprocessed Flours From Cowpea, Sorghum and Orange-Fleshed Sweet Potato","authors":"Yusuf Olamide Kewuyemi,&nbsp;Chiemela Enyinnaya Chinma,&nbsp;Hema Kesa,&nbsp;Oluwafemi Ayodeji Adebo","doi":"10.1111/1750-3841.70541","DOIUrl":"10.1111/1750-3841.70541","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>The study investigated the effect of varying blending ratios of bioprocessed flours on phenolic composition, functional groups, in vitro inhibition of starch and lipid hydrolyzing enzymes, antioxidant capacity, and techno-functional properties. Raw, fermented, and germinated flours were obtained from whole-grain cowpeas, sorghum, and orange-fleshed sweet potatoes. The bioprocessed flours were blended by substituting 50% of germinated cowpea flour (GCF) with fermented sorghum (FSF) and sweet potato (FSP) flours at 10%, 20%, 25%, 30%, and 40% (w/w). An equal percentage of the bioprocessed flours (33.3% GCF:33.3% FSF:33.3% FSP, w/w) was also evaluated. Blends containing increasing levels of fermented sweet potato (10%–40%) exhibited elevated total flavonoid content (2.39–4.12 mg QE/g), total phenolic content (31–42.8 mg GAE/g), and targeted phenolic acids, including caffeic (1110–2380 µg/g), gallic (188–1820 µg/g), and vanillic (617–3480 µg/g). The 40% FSP blend showed shifted and stronger absorption peaks indicative of structural changes, with corresponding transmittance values of 47% at 1050 cm⁻¹ (C–H in-plane and C–O stretch), 84% at 1240 cm⁻¹ (C–C vibration), and 79% at 1400 cm⁻¹ (OH bend). Parallel plot analysis revealed that the composite containing 50% germinated cowpea, 40% fermented FSP, and 10% FSFs had the highest apigenin and vanillic acid concentrations, along with high antioxidant capacity (50.7%) and enzyme inhibition activity against α-glucosidase (82.1%), α-amylase (32.8%), and pancreatic lipase (61.6%) compared to the individual bioprocessed flours. The same blend also showed improved solubility, better flour particle flowability, and decreased peak temperature. Overall, incorporating 40% fermented sweet potato into composite bioprocessed flours may promote synergistic enhancement of bioactive and techno-functional properties.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12441477/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145074100","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":"Fate of Blastocystis in Homemade Koruk (Unripe Grape) Juice and on Juice-Treated Green Leafy Vegetables","authors":"Selahattin Aydemir,&nbsp;Mehmet Emin Aydemir,&nbsp;Fethi Barlik,&nbsp;Abdurrahman Ekici,&nbsp;Adem Necip","doi":"10.1111/1750-3841.70549","DOIUrl":"10.1111/1750-3841.70549","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>This study aimed to evaluate the viability of <i>Blastocystis</i> in naturally produced koruk juice and on leafy salad greens treated with the juice. Additionally, the antiparasitic effect of koruk juice is to be evaluated by molecular docking analysis. Koruk juice was produced from unripe grapes. <i>Blastocystis</i> isolates were inoculated with koruk juice at different concentration levels. The isolates were also inoculated onto different salad greens, and the greens were dressed with koruk juice. Molecular docking was used to investigate the interactions between the organic acids found in koruk juice and the 6NO0 protein, which plays a critical role in <i>Blastocystis</i> physiology. In the control group, <i>Blastocystis</i> maintained viability for 60 min. However, treatment with 50% koruk juice reduced the number of viable <i>Blastocystis</i> cells by 100% within 30 min in culture. The number of live <i>Blastocystis</i> decreased from 73.25 (curly lettuce) to 97.65 (parsley), depending on the type of greenery, after 5 min in green salads dressed with 50% concentration of koruk juice. Molecular docking analysis revealed that the organic acids found in koruk juice exhibit a high binding affinity for the active site of the <i>Blastocystis</i> target protein. Citric acid showed the highest interaction score (−6.486 kcal/mol), whereas the control drug metronidazole had the weakest (−4.065 kcal/mol). The fact that all the organic acids exhibit a higher affinity than metronidazole confirms the antiparasitic effect of koruk juice at a molecular level. In conclusion, koruk juice has an anti-<i>Blastocystis</i> effect and can be used as a salad dressing on greens to improve and eliminate the risk of <i>Blastocystis</i>.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>This study shows that homemade koruk (unripe grape) juice can effectively reduce <i>Blastocystis</i> contamination on leafy salad greens. Using 50% koruk juice as a natural salad dressing may help improve the microbial safety of fresh salads in home kitchens, restaurants, or food service settings. 50% koruk juice eliminated <i>Blastocystis</i> in culture within 30 min. Koruk juice was the most effective on <i>Blastocystis</i> viability on parsley. Molecular docking showed strong binding of organic acids to <i>Blastocystis</i> protein.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145074121","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}