Journal of Food Science最新文献

{"title":"Rheological, Baking, and Microstructural Properties of Proso Millet-Hydrocolloid-Based Gluten-Free Bread","authors":"Manjot Singh,&nbsp;Akinbode A. Adedeji,&nbsp;Josephine Ampofo,&nbsp;Joseph Woomer","doi":"10.1111/1750-3841.70531","DOIUrl":"10.1111/1750-3841.70531","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>The demand for high-quality gluten-free (GF) baked goods is rising. Meeting these needs has been a technological challenge due to the limited functionality of GF ingredients. To help address these, a study was conducted to investigate how different levels of hydrocolloids, their combination, and starch type impacted rheological, textural, and physical properties of GF dough and breads developed with proso millet. The results indicate that hydrocolloid-formulations increased values of storage (G′) and loss (G″) moduli with lower shift angle (tan <i>δ</i>) values. Also, hydrocolloid formulated GF bread showed reduced specific volume (1.88–2.88 mL/g), compared to wheat bread (3.58 mL/g). Additionally, all hydrocolloid formulations with 50% millet starch reported higher values for crust lightness (72.23–75.86) than wheat flour (43.86), with their respective formulations showing a negative shift to redness at both 2% and 3% gum levels. Storage studies showed significant reductions in bread firmness, although this observation was not influenced by hydrocolloid type and formulation level, but vice versa with respect to starch type, where corn/potato and millet starches produced the highest and lowest firmness, respectively. Overall, our results demonstrated that the comparative combination of hydrocolloids and starch with proso millet flour can help develop high-quality GF bread.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>The knowledge of how millet flour, a type of gluten-free ingredient, interacts with hydrocolloids and different types of starch is critical to improving the quality attributes of GF bread. This study provides insight into how various GF ingredients modulate the quality attributes of GF bread. The practicality of this is for the GF food industry, which is looking for new ingredients, and the consumer base that is seeking unique and varied GF products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145051174","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":"Preharvest Cellulose–Chitosan Spray for Mitigating Smoke Impact in Wine Grapes: Enhanced Blocking m-Cresol, Validation in Model Table Grapes, and Vineyard Field Evaluation","authors":"Sarah Caballero,&nbsp;Alexander Levin,&nbsp;Joseph Deshields,&nbsp;Cole Cerrato,&nbsp;Yanyun Zhao,&nbsp;Jooyeoun Jung","doi":"10.1111/1750-3841.70515","DOIUrl":"10.1111/1750-3841.70515","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Preharvest spray coatings composed of cellulose nanofibers (CNF) and chitosan (CH) were investigated to reduce volatile phenol (VP) absorption and phenol glycoside (PG) formation in wine grapes exposed to wildfire smoke. Coatings with CNF:CH ratios of 1:2 (LCH), 1:5 (MCH), and 1:11 (HCH) were cast into films and exposed to <i>m</i>-cresol vapor (0.1 or 0.05 g). HCH films showed the lowest <i>m</i>-cresol desorption (9.5 ± 1.5 µg/mg), while CNF-only films desorbed 17.7 ± 1.1 µg/mg, indicating CNF-enhanced reversible absorption. On table grapes exposed to a VP mixture (600 mg/L of seven compounds), LCH and HCH coatings increased VP and PG levels compared to controls, suggesting partial absorption and diffusion through coatings.</p>\u0000 \u0000 <p>Field trials with Pinot noir grapes included two smoke exposure timings, post-veraison and preharvest, and two smoke intensities (PM_2.5 = 5.0 and 13.9 mg/m³). In early-smoked grapes, cresol and phenol reached 12 and 8 ppb, respectively; coatings reduced cresol and phenol by 3-4 ppb. In late-smoked grapes, guaiacol reached 5–7 ppb, and 4-methylsyringol gentiobioside (4MS-Gb) peaked at 30 ppb. Coatings reduced guaiacol by about 1–2 ppb and 4MS-Gb by up to ∼8 ppb. Coatings had no significant effects on grape weight, diameter, °Brix (20.9–22.5), pH (3.23–3.39), titratable acidity (6.1–6.7 g/L), or total monomeric anthocyanins (320–346 mg/L). SEM imaging showed that LCH formed a continuous film, while HCH appeared patchy but adhered to cuticle waxes. CNF-based coatings showed potential for VP mitigation, though field variability limited conclusive outcomes. Further optimization and consistent field smoke exposure are needed to evaluate commercial feasibility.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>This study demonstrates the potential of cellulose nanofiber–chitosan spray-on coatings as a preharvest strategy to mitigate smoke impact in wine grapes. These biopolymer coatings may serve as a physical barrier to reduce volatile phenol absorption during wildfire smoke events. The work also provides insight into the importance of spray and smoke timing, offering practical guidance for vineyard interventions under smoke exposure risk.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145057895","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":"Sulfur Supplementation Potentiates the Formation of Meat Aroma Compounds in Thermally Treated Chicken Carcass Hydrolysate","authors":"Xing Zhang,&nbsp;Sidi Ma,&nbsp;Shao-Quan Liu","doi":"10.1111/1750-3841.70564","DOIUrl":"10.1111/1750-3841.70564","url":null,"abstract":"<p>Chicken carcass is a side stream of poultry processing and can be transformed into chicken sauce via hydrolysis and heat treatment. However, the sauce has weaker meaty aroma intensity due to deficiency of sulfur-containing (S-containing) amino acids. In this study, three different S-containing precursors (cysteine, onion, and djenkol bean) were selected for supplementation into chicken carcass hydrolysate to boost the generation of meaty aroma compounds. Cysteine was found to promote the formation of key meaty volatiles like 2-methyl-3-furanthiol and 2-furfurylthiol. Supplementation of onion or djenkol beans increased the formation of furfuryl methyl sulfide with fresh garlic or onion character aroma. The stable djenkolic acid in djenkol beans likely hindered their effectiveness as a precursor to volatile sulfur compounds. Headspace-solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME–GC–MS) and HS–GC–ion mobility spectrometry (IMS) detected a total of 60 and 49 volatiles, respectively, notably heat-generated aroma-active compounds 1-octen-3-ol, hexanal, and benzaldehyde. This study presents a promising approach to transforming low-value poultry side streams into flavorful condiments.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70564","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145051141","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":"Correction to “Relationship Between Consumer Acceptability and Pungency-Related Flavor Compounds of Vidalia Onions”","authors":"","doi":"10.1111/1750-3841.70321","DOIUrl":"10.1111/1750-3841.70321","url":null,"abstract":"<p>Kim, H. Y., D. Jackson, K. Adhikari, C. Riner, and G. Sanchez-Brambila. 2017. “Relationship Between Consumer Acceptability and Pungency-Related Flavor Compounds of Vidalia Onions.” <i>Journal of Food Science</i> 82: 2396–2402. https://doi.org/10.1111/1750-3841.13915.</p><p>We apologize for this error.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70321","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145038313","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":"Correction to “Relationship Between Consumer Acceptability and Pungency-Related Flavor Compounds of Vidalia Onions”","authors":"","doi":"10.1111/1750-3841.70321","DOIUrl":"10.1111/1750-3841.70321","url":null,"abstract":"<p>Kim, H. Y., D. Jackson, K. Adhikari, C. Riner, and G. Sanchez-Brambila. 2017. “Relationship Between Consumer Acceptability and Pungency-Related Flavor Compounds of Vidalia Onions.” <i>Journal of Food Science</i> 82: 2396–2402. https://doi.org/10.1111/1750-3841.13915.</p><p>We apologize for this error.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70321","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145037601","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":"Correction to “Bio-functional Properties of Jilungin (Terminalia canescens)”","authors":"","doi":"10.1111/1750-3841.70536","DOIUrl":"10.1111/1750-3841.70536","url":null,"abstract":"<p>Akter, S., Thi Phan, A. D., Adiamo, O. Q., Bobasa, E. M., Seididamyeh, M., Rajagopal, G., Sivakumar, D., &amp; Sultanbawa, Y. (2024). Bio-functional properties of Jilungin (<i>Terminalia canescens</i>). <i>Journal of Food Science</i>, 89, 7664–7679. https://doi.org/10.1111/1750-3841.17457</p><p>The following Ethics statement was erroneously missing from the originally published article:</p><p>Institutional Human Research Ethics Approval (Approval number 2019002607) was obtained from The University of Queensland to conduct research in collaboration with the Twin Lakes Cultural Park community, facilitated through the ARC Training Centre for Uniquely Australian Foods.</p><p>We apologize for this error.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70536","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145038022","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":"Correction to “Bio-functional Properties of Jilungin (Terminalia canescens)”","authors":"","doi":"10.1111/1750-3841.70536","DOIUrl":"10.1111/1750-3841.70536","url":null,"abstract":"<p>Akter, S., Thi Phan, A. D., Adiamo, O. Q., Bobasa, E. M., Seididamyeh, M., Rajagopal, G., Sivakumar, D., &amp; Sultanbawa, Y. (2024). Bio-functional properties of Jilungin (<i>Terminalia canescens</i>). <i>Journal of Food Science</i>, 89, 7664–7679. https://doi.org/10.1111/1750-3841.17457</p><p>The following Ethics statement was erroneously missing from the originally published article:</p><p>Institutional Human Research Ethics Approval (Approval number 2019002607) was obtained from The University of Queensland to conduct research in collaboration with the Twin Lakes Cultural Park community, facilitated through the ARC Training Centre for Uniquely Australian Foods.</p><p>We apologize for this error.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70536","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145038272","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":"Konjac Glucomannan Acts as the Skeleton of Emulsion Gel Exhibiting Stable Water Retention by Promoting the Structure Density of Gel Network","authors":"Ran Feng,&nbsp;Xin-Yue Liu,&nbsp;Rui-Cheng Xu,&nbsp;Bao-Cai Xu,&nbsp;Han Tao,&nbsp;Bao Zhang","doi":"10.1111/1750-3841.70533","DOIUrl":"10.1111/1750-3841.70533","url":null,"abstract":"<div>\u0000 \u0000 <p>Konjac glucomannan (KGM) exhibits superior water absorption, gelation, and emulsification properties, as well as health benefits due to its indigestible fiber content. This study aims to dig into the skeleton role of KGM (0.3–1.5%) on structure formation, water retention, and stability of emulsion gel constructed with pea protein isolate-octenyl succinic anhydrate corn starch (PPI/OSA-CS) composite. Emulsion gels containing increased KGM exhibited densification in the gel network, and 1.2–1.5% KGM showed ideal network structure without voids. Besides, emulsion gels containing 1.5% KGM showed the highest viscosity and viscoelasticity (e.g., elastic modulus 945 Pa compared to the control group (0.2 Pa) within the linear viscoelastic region (LVR)), indicating the formation of a stable protein network. The water retention, freeze-thaw stability, and thermal stability of the emulsion gel were also improved. The findings provide insights into the use of KGM to keep activity of the biological molecules in the emulsion gel as potential animal fat simulators.</p>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145032335","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":"Mechanical Analysis of Twin-Screw Extrusion of Grain Gel","authors":"Junyi Du,&nbsp;Jianyi Xue,&nbsp;Siming Zhao,&nbsp;Caihua Jia,&nbsp;Meng Niu,&nbsp;Yan Xu,&nbsp;Cuie Tang","doi":"10.1111/1750-3841.70513","DOIUrl":"10.1111/1750-3841.70513","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>In this study, we prepared rice noodles using grain gel as the raw material with a twin-screw extruder to assess the effects of extrusion temperature, screw speed and lead, and die hole diameter on the pressure distribution during extrusion. An extrusion model was established, the extrusion process was analyzed using simulation technology, and control and mechanical parameters were optimized. Along the extrusion direction, the overall pressure gradually increased. And it decreased with increasing screw lead or die hole diameter. The radial pressure in the engagement zone maximized at its center point. The outlet pressure was stable and evenly distributed, with key parameters differing. When temperature (Zone II) was 121°C, screw speed was 150 rpm, screw lead was 25 mm, and die hole diameter was 2 mm, the radial pressure (zone III-II: 5.3 ± 0.048 MPa; zone II-I: 8.7 ± 0.047 MPa) was the most homogeneous, and the material conveying was in its most stable state. Our study provided a theoretical basis for optimization of control parameters and the mechanical structure of the twin-screw extruder.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145032388","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":"Preparation and Characterization of Edible Coatings Containing Fish Gelatin/Gallic Acid and Its Application in Oyster Preservation","authors":"Chuanyan Pan,&nbsp;Min Lv,&nbsp;Ailing Guo,&nbsp;Kang Wang,&nbsp;Qingyan Pan,&nbsp;Guangzheng Jiang,&nbsp;Shiya Ya,&nbsp;Xu Luo,&nbsp;Tiejun Wu,&nbsp;Yongbang Chen,&nbsp;Weisheng Wang,&nbsp;Huawei Ma","doi":"10.1111/1750-3841.70519","DOIUrl":"10.1111/1750-3841.70519","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Edible coatings are an effective strategy for maintaining food quality and extending shelf life. This study utilized fish gelatin (GE) from tilapia (<i>Oreochromis niloticus</i>), grass carp (<i>Ctenopharyngodon idella</i>), and sea bass (<i>Lateolabrax japonicus</i>) as a matrix to prepare edible coatings with UV-C-irradiated gallic acid (UVC-GA). After characterizing the mechanical and antioxidant properties of the coatings, they were applied to freshly shucked oysters, which were then stored at 0°C for eight days. The quality preservation effects of the coatings on oysters were comprehensively evaluated using indicators such as color, sensory attributes, pH, muscle structure, total viable count (TVC), total volatile basic nitrogen (TVB-N), and biogenic amines (BAs). Results indicated that the composite coatings made from fish GE and UVC-GA exhibited good mechanical properties and antioxidant performance. They effectively preserved the color, sensory attributes, and muscle structure of oysters while reducing lipid oxidation and inhibiting the decrease in ph. The composite coatings suppressed microbial growth and the increase in TVB-N while reducing the production of BAs. Compared to using UVC-GA alone, the composite coatings exhibited a more significant impact on maintaining oyster quality during refrigeration. In this study, the composite coatings extended the shelf life of oysters by approximately four days. These findings suggest that the combined use of fish GE and UVC-GA is a promising approach for maintaining the quality of refrigerated seafood products. The prepared composite coatings demonstrate great potential for practical application in food preservation.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145032327","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}