Journal of Food Science最新文献

{"title":"Green Extraction of Wheat Phenolic Acids Using Microwave-Assisted Extraction","authors":"Kemashalini Kirusnaruban,&nbsp;Nicola Gasparre,&nbsp;Ruchira Nandasiri,&nbsp;Michael N. A. Eskin,&nbsp;Cristina M. Rosell","doi":"10.1111/1750-3841.70225","DOIUrl":"https://doi.org/10.1111/1750-3841.70225","url":null,"abstract":"<p>Phenolic acids are important secondary metabolites in wheat, existing in free, conjugated, and bound forms. Traditional extraction methods use organic solvents like ethanol and acetone and are labor-intensive procedures. This study examined the extraction of phenolic acids from wheat using microwave-assisted extraction (MAE) with water as the green extractant. The extraction of phenolic acids was performed on whole grain flour and on wheat kernels. MAE conditions were solvent type (water vs. 80% (v/v) ethanol), temperature (140, 160, 170, and 180°C), and extraction time (2, 5, 10, and 15 min). MAE with 80% (v/v) ethanol effectively extracted phenolic acids directly from wheat kernels, although the amount (0.96 ± 0.03 mg/g DW) was much lower than that obtained from the flour (3.52 ± 0.24 mg/g DW). Water, however, proved to be the most efficient solvent for extracting phenolic compounds (5.41 ± 0.25 mg/g flour DW) compared with 80% (v/v) ethanol (3.52 ± 0.24 mg/g flour DW) at 170°C for 10 min. Kernel extracts extracted with water or 80% (v/v) ethanol at 170°C for 15 min yielded 2.21 ± 0.22 mg/g DW and 0.96 ± 0.03 mg/g DW, respectively. The analysis of the phenolic acids revealed that gallic acid was the most abundant acid, ranging from 1802.56 to 92.02 µg/g DW, depending on the extraction conditions. Overall, an efficient extraction of the phenolic acids, even from wheat kernels, was achieved using MAE with water as the green extractant.</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/10.1111/1750-3841.70225","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914134","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":"Mengding Yellow Bud Polyphenols Protect Against CCl4-induced Hepatotoxicity in Mice Via Inhibiting Oxidative Stress and Inflammation","authors":"Ranran Wang,&nbsp;Fei She,&nbsp;Ruokun Yi,&nbsp;Tiantian Hu,&nbsp;Weiwei Liu,&nbsp;Xin Zhao","doi":"10.1111/1750-3841.70254","DOIUrl":"https://doi.org/10.1111/1750-3841.70254","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>Mengding yellow bud polyphenols (MYBPs), as a plant active ingredient that may protect the liver, have not yet been elucidated for the potential molecular mechanism in preventing carbon tetrachloride (CCl₄) induced acute liver injury (ALI) in mice. The MYBPs monomers compounds were explored by the high-performance liquid chromatography (HPLC). Mice were administered silymarin (100 mg/kg b.w.) or MYBPs (50 and 100 mg/kg b.w.) 2 weeks prior to CCl₄-induced ALI. The liver function indexes, histopathological observation, biochemical indexes, and mRNA and protein expressions were determine. The MYBPs effectively reduced the mice liver weights, liver indexes, liver pathological injury, and the serum levels of alanine aminotransferase (ALT), aspartate aminotransferase (AST), triglycerides (TG), and total cholesterol (TC). Similarly, the MYBPs decreased the interleukin (IL)-6, IL-12, tumor necrosis factor-α (TNF-α), and interferon (IFN)-γ serum levels, reduced the liver tissues myeloperoxidase (MPO) and malondialdehyde (MDA) levels, and elevated the superoxide dismutase (SOD) and glutathione (GSH) levels. The cuprozinc-superoxide dismutase (Cu/Zn-SOD), manganese-superoxide dismutase (Mn-SOD), catalase (CAT), and B-cells inhibitor-α (IκB-α) expressions markedly increased. Additionally, the MYBPs significantly decreased the nuclear factor (NF)-κB, TNF-α, IL-1 beta, inducible NOS (iNOS), and cyclooxygenase (COX)-2 expressions. HPLC showed that MYBPs contained gallic acid (GA), (−)-epigallocatechin (EGC), epigallocatechin gallate (EGCG), and (−)-epicatechin gallate (ECG). Briefly, MYBPs effectively prevented mice CCl₄-induced ALI by inhibiting oxidative stress and inflammatory pathways, and its preventive effect was dose-dependent with its concentration. This study provided a scientific basis for the development of MYBPs into functional food as well as a new idea for clinical prevention and treatment of human ALI.</p>\u0000 \u0000 <p><b>Practical Application</b>: MYBPs can alleviate CCl₄-induced Hepatotoxicity by raising the antioxidant and antiinflammatory status and upregulating the antioxidant and antiinflammatory-related genes and protein.</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":"143914395","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":"Buckwheat Starch Isolated From Varieties Grown in Washington State: A Qualitative Characterization","authors":"Shweta Suri,&nbsp;Aniket Kamboj,&nbsp;Xiaofeng Guo,&nbsp;Kevin M. Murphy,&nbsp;Girish M. Ganjyal","doi":"10.1111/1750-3841.70219","DOIUrl":"https://doi.org/10.1111/1750-3841.70219","url":null,"abstract":"<p>Buckwheat, a gluten-free pseudocereal with high starch content, has great potential for use in numerous food product applications. Variability in the technofunctional properties across varieties is not well understood. Starch was isolated from two varieties of common buckwheat, Koto (KB) and Tinker (TB), cultivated in Washington State. Analysis was conducted on the chemical, functional, thermal, pasting, and morphological attributes of the isolated buckwheat starch. The findings exhibited great purity of starch (85.21%–89.31%) with high amylose content (23.06%–25.04%), minor ash (0.17%–0.42%), and protein fractions (1.36%–1.55%) exhibiting statistically significant differences among the varieties. Buckwheat starch micrographs showed the presence of polygonal, spherical, and round granules with smooth surfaces. Buckwheat starch granules displayed a smaller size (1.84–14.60 µm) with an average size of 6.35–6.68 µm. The solubility as well as swelling power of starch showed an increasing trend with rising temperatures from 30 to 90°C for both varieties. Both buckwheat varieties showed similar peak positions on their thermographs, ranging from 70.31 to 71.11°C. The greater starch peak viscosity of Koto buckwheat starch (743.55 ± 0.91 BU) was associated with starch granule sizes. Pearson correlation analysis exhibited a strong positive correlation among starch content and peak viscosity, breakdown viscosity, setback viscosity, end-of-cooling period viscosity, and amylose content. Nonetheless, there was an inverse association between starch content as well as water solubility, swelling power, and water absorption capacity. The findings revealed favorable functional and pasting attributes of buckwheat starches, indicating potential usage across a range of food products, such as bakery products, ready-to-eat meals, and frozen foods.</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/10.1111/1750-3841.70219","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914459","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":"Extraction Processes, Bioaccessibility, Antioxidant Capacity, and Potential Prebiotic Effect of Co-Product Extracts From Fruits of the Spondias Genus","authors":"Ivania Samara dos Santos Silva Morais,&nbsp;Lucas Monteiro Bezerra Pinheiro,&nbsp;Fernanda Pereira Santos,&nbsp;Marcos dos Santos Lima,&nbsp;Karina Maria Olbrich dos Santos,&nbsp;Carolina Lima Cavalcanti de Albuquerque,&nbsp;Haissa Roberta Cardarelli","doi":"10.1111/1750-3841.70260","DOIUrl":"https://doi.org/10.1111/1750-3841.70260","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>This study evaluated which extraction methods among agitation (ethanol and water, 60 min), ultrasonic bath–assisted (ethanol and water, 15 min), and supercritical fluid extraction (CO₂ and ethanol, 40°C, 15 Mpa) would be superior for producing co-product extracts from seriguela (<i>Spondias purpurea</i>), caja (<i>Spondias mombin</i>), and umbu-caja (<i>Spondias</i> spp.). The bioaccessibility of phenolic compounds and potential prebiotic effects were also investigated. The in vitro prebiotic effect of the extracts was tested using <i>Lactobacillus acidophilus</i> (La-3), <i>Bifidobacterium animalis</i> subsp. lactis (BB-12), and <i>Lactiplantibacillus plantarum</i> (CNPC004) through cell viability and pH monitoring over 48 h, along with their prebiotic score against an enteric mixture (<i>Escherichia coli</i>). Ultrasonic bath–assisted extraction achieved the highest antioxidant capacity and total phenolic content across all extracts; in contrast, supercritical fluid extraction exhibited the lowest results, primarily for the seriguela extract (32.09 ± 0.89 mg GAE/100 g). Although the bioaccessibility of total phenolics and antioxidant capacity decreases after in vitro digestion, some individual phenolics exhibited high bioaccessibility levels, such as epicatechin gallate (135.5%) in caja extract and 125.3% in seriguela; catechin (106.6%) in seriguela; and gallic acid (108.5%) in umbu-caja. All extracts positively influenced probiotic viability, with a 2-log CFU/mL growth in all strains by the end of incubation. Seriguela extract showed the best results, with a final pH of 3.57 and higher cell counts, particularly for CNPC004 (9 log CFU/mL), and the highest prebiotic score among the co-products. These findings indicate that ultrasound-assisted extraction effectively captures phenolic compounds from <i>Spondias</i> co-products, suggesting promising biological applications due to the bioaccessibility and prebiotic activity of the phenolic compounds.</p>\u0000 \u0000 <p><b>Practical Application</b>: Extracts from <i>Spondias</i> fruit co-products offer innovative applications, combining antioxidant properties with potential prebiotic effects. These extracts can be utilized as functional ingredients in food products and nutraceuticals, highlighting their value in promoting health and well-being.</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/10.1111/1750-3841.70260","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914624","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":"Two Novel β-Casein Iron-Chelating Peptides: Isolation, Identification, Prediction of Iron Binding Modes, and Enhancement Intestinal Iron Absorption Activity","authors":"Kaite Chen,&nbsp;Feng Ma,&nbsp;Linhui Lao,&nbsp;Lu Guo,&nbsp;Ruimin Zhong,&nbsp;Yong Cao,&nbsp;Jianyin Miao","doi":"10.1111/1750-3841.70258","DOIUrl":"https://doi.org/10.1111/1750-3841.70258","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>In this study, β-casein was used to prepare iron-chelating peptides through the enzymatic hydrolysis. β-casein hydrolysates were purified and identified, and combined with molecular docking to screen high-activity iron-chelating peptides. Additionally, their iron binding modes and enhancement of intestinal iron absorption activities were investigated. The results indicated that 232 peptides were identified from high-activity M4 fractions, and two novel peptides, SpEESITRINKKIE (1706.77617 Da) and SpSpSpEESITRINKKIE (1800.87390 Da), exhibited the strongest iron chelation potential. These peptides bound to Fe²⁺ through metal-acceptor and charge-–charge interactions, achieving Fe²⁺ chelation rates of 87.18 ± 0.89% and 91.15 ± 0.31%, respectively. In Caco-2 cell monolayers, the iron transport quantities of SpEESITRINKKIE and SpSpSpEESITRINKKIE within 30 min significantly (<i>p </i>&lt; 0.05) increased by 79 ± 1% and 129 ± 2%, respectively, compared to the control group. These peptides demonstrated excellent enhancement of intestinal iron absorption activities. This study provides a theoretical basis for developing dietary iron supplements utilizing β-casein iron-chelating peptides.</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":"143914277","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":"Use of Horse Chestnut (Aesculus hippocastanum L.) Starch in Gluten-Free Cakes: Physicochemical, Nutritional, Textural Properties, and Determination of Pore Structure Using Conventional Thresholding Algorithms","authors":"Ali Cingöz","doi":"10.1111/1750-3841.70243","DOIUrl":"https://doi.org/10.1111/1750-3841.70243","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>Research into alternative starch sources for the production of gluten-free products continues. In this study, starch production from horse chestnut seeds was carried out using alkali and ultrasound-assisted methods, and the starches produced were used in the production of gluten-free cakes. The obtained horse chestnut starches were used in the preparation of gluten-free cakes and compared with gluten-free cakes prepared with rice, maize, and potato starches. The physical quality parameters of the gluten-free cakes were determined using image processing methods. The chemical, nutritional, and textural properties of the gluten-free cakes were also determined. Physical, chemical, nutritional, and textural properties of gluten-free cakes were determined. After 28 days of storage, the hardness values of gluten-free cakes ranged from 50.13 to 68.41 N, and the springiness values ranged from 36.28% to 47.34%. The RDS values of horse chestnut starch and gluten-free cakes were found to be 37.71% and 32.76%, respectively. The pore structures (cell count, total area, mean cell size, cell periphery, and fractal distribution) of gluten-free cakes were determined using five different thresholding algorithms (Huang, MaxEntropy, Intermodes, Isodata, and Otsu). Gluten-free cakes made with horse chestnut starch were similar to rice starch in terms of physical and textural properties, maize starch in terms of slowly digestible starch and PGI, and maize and rice starch in terms of pore structure. The Huang, Isodata, and Otsu algorithms were more effective in determining the pore structure of gluten-free cakes. These results suggest that horse chestnut starch may be a promising alternative for use in gluten-free products.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>Pore structure is one of the most important quality criteria in products such as cakes and bread. The pore structure determined by different methods is not efficient due to the disadvantages of the methods. The pore structure of cakes has been successfully determined by thresholding algorithms. Huang, Isodata, and Otsu algorithms showed more successful results. In addition, an alternative starch source for the production of gluten-free products is proposed.</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/10.1111/1750-3841.70243","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914390","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":"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":"143913973","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":"Inhibition of Glyoxal-Induced Protein Glycation by Quercetin in a Simulated Dairy System","authors":"Jun Xu,&nbsp;Yanming Zhang,&nbsp;Zhangjie Hu,&nbsp;Zhongxu Du,&nbsp;Binghua Xie,&nbsp;Changwei Hu,&nbsp;Juan Liu,&nbsp;Qin Zhu","doi":"10.1111/1750-3841.70252","DOIUrl":"https://doi.org/10.1111/1750-3841.70252","url":null,"abstract":"<div>\u0000 \u0000 <p>Glyoxal (GO) is a representative α-dicarbonyl compound that plays a significant role as an intermediate in protein glycation. GO-induced protein glycation negatively affects the nutritional quality of dairy products. In this study, a common flavonoid quercetin (Que) was utilized to inhibit GO-induced protein glycation in a heat-treated (85°C for 2 h) dairy protein model containing whey protein isolate (WPI) (3 mg/mL) and GO (1 mM). High-performance liquid chromatography (HPLC) quantification confirmed the GO-trapping capacity of Que. Furthermore, fluorescence analysis demonstrated that Que (at concentrations of 0.1, 1, and 2 mM) significantly reduced the formation of advanced glycation end-products (AGEs). Western blot analysis revealed the generation of <i>N</i>ε-(carboxymethyl)lysine (CML), a representative of nonfluorescent AGEs induced by GO, and showed that Que inhibited CML formation. Additionally, the effects of Que on protein total sulfhydryl groups, solubility, surface hydrophobicity, tryptophan fluorescence, digestibility, and surface microstructure were evaluated. Molecular docking studies indicated that Que exhibits a higher binding affinity for β-lactoglobulin (β-LG) compared to GO. Overall, the inhibition of GO-induced glycation in WPI by Que is attributed to its GO-scavenging capacity and its ability to protect glycation sites on the protein.</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":"143914467","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 Influence of Lentinus edodes Stems Powder on the Physicochemical, Sensory Properties and Volatile Flavor Compounds of Wheat Flour Cookies","authors":"Jinjin Su,&nbsp;Huajin Zeng,&nbsp;Lingbo Qu,&nbsp;Ran Yang,&nbsp;ChangCheng Zhao","doi":"10.1111/1750-3841.70256","DOIUrl":"https://doi.org/10.1111/1750-3841.70256","url":null,"abstract":"<div>\u0000 \u0000 <p>In this study, <i>Lentinus edodes</i> stem powder, a nutrient-dense byproduct containing 76 ± 1.8% dietary fiber, was incorporated into wheat flour at varying proportions (0%, 2%, 4%, 6%, 8%) to evaluate its effects on the texture, color, sensory analysis, and volatile flavor components of cookies. Results indicated that increasing the proportion of <i>Lentinus edodes</i> stem powder led to a progressive darkening and reddish hue in the cookies, along with an increase in hardness. Sensory evaluation scores initially increased and then decreased, 4% supplementation level achieved optimal sensory acceptance. A total of 13 distinct volatile compounds, with esters and aldehydes following in terms of variety were identified, 1-octen-3-one, 1-hexanal, and 1-nonanal were identified as key flavor compounds that significantly contributed to the unique aroma profile of the cookies enriched with <i>Lentinus edodes</i> stem powder. These findings elucidate the potential of <i>Lentinus edodes</i> stem powder as a food ingredient in cookie formulations, optimizing both the sensory attributes and the volatile flavor profiles.</p>\u0000 <p><b>Practical Application</b>: <i>Lentinus edodes</i>, known for their high dietary fiber and antioxidant content, offer significant potential to enhance the nutritional quality of food products. The stems of <i>Lentinus edodes</i>, often discarded during processing, have been shown to reduce readily digestible carbohydrates in wheat-based products. However, their full potential remains untapped, necessitating further research to recover or retain these bioactive compounds. Incorporating <i>Lentinus edodes</i> stems powder into cookie formulations not only improves color, texture, and flavor but also aligns with sustainable practices by reducing food waste.</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":"143914591","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":"Recent Developments in Extraction, Molecular Characterization, Bioactivity, and Application of Brewers Spent Grain Arabinoxylans","authors":"Navpreet Kaur,&nbsp;Swati Pandey,&nbsp;Keshani Bhushan","doi":"10.1111/1750-3841.70239","DOIUrl":"https://doi.org/10.1111/1750-3841.70239","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>Arabinoxylans (AXs) and their derived arabinoxylooligosaccharides (AXOS) are valuable functional biomolecules with promising applications in the food, brewing, and packaging industries. However, inconsistencies in extraction techniques, structural characterization, and industrial applicability remain key challenges. This review comprehensively examines various AX extraction methods from brewer's spent grain (BSG), including chemical, enzymatic, steam explosion, ultrasound-assisted, and microwave-assisted techniques, emphasizing their impact on molecular characteristics such as molecular weight, monosaccharide composition, and structural features. Furthermore, the biological activities of AX, including prebiotic, immunomodulatory, hypoglycemic, and antioxidant properties, are analyzed in relation to their structural variations. Despite their potential, knowledge gaps persist regarding how different extraction techniques influence AX bioactivity and functionality. Additionally AX is increasingly explored in synbiotic formulations, food products, beer, and biodegradable films. This review addresses these gaps by consolidating current knowledge on AX extraction, characterization, and functionality, highlighting the need for standardized methodologies and further research to optimize its industrial applications.</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/10.1111/1750-3841.70239","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914594","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}