Journal of Food Science最新文献

{"title":"Effects of Simulated Digestion on the Structure and Macrophages and Dendritic Cells Activation of Grifola frondosa Polysaccharides","authors":"Xiaoyan Chen,&nbsp;Xiong He,&nbsp;Shengwei Wang,&nbsp;Baoying Chen,&nbsp;Yanxian Feng,&nbsp;Ruili Yang,&nbsp;Chuanlun Yang,&nbsp;Jucai Xu,&nbsp;Congfa Li,&nbsp;Wu Li","doi":"10.1111/1750-3841.70244","DOIUrl":"https://doi.org/10.1111/1750-3841.70244","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>The present work was analyzed the effects of simulated digestion on the structure of a multibranched polysaccharide (PM) from <i>Grifola frondosa</i>. Additionally, the activation effect of PM on macrophages and dendritic cells was compared before and after simulated digestion. The PM was composed of glucose, glucuronic acid, xylose, mannose, arabinose, and galactose in molar ratios of 81.6: 6.1: 5.4: 3.5: 2.5: 1.0, with an average molecular weight of 3.04 × 10⁴ g/mol. The PM main chain is alternately linked by →3-β-D-Glcp-1→, →3-β-D-GlcpA-1→, →6-β-D-Glcp-1→, and →3, 6)-β-D-Glcp-(1→, accompanied by multiple branched chains. PM significantly promotes macrophage proliferation, phagocytosis, and secretion of IL-6, IL-1β, and TNF-α, while reducing dendritic cell phagocytosis. During digestion, the branched chains linked with →3,4)-β-D-Xylp-(1→ and →3,4)-α-D-Manp-(1→ were mainly hydrolyzed in the gastric phase, while the glycosidic bonds and linkage sequences composing the main chain were not significantly changed. Meanwhile, the digested PM showed a slight enhancement in macrophages and dendritic cell activation. These results provide insight into the structural and immunoreactivity changes in <i>G. frondosa</i> polysaccharides after digestion and their potential role in intestinal immunity through activation of macrophages and dendritic cells.</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":"143914133","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":"143914135","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":"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":"143914208","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":"Effects of Infrared Roasting on Characteristics of Low-Oil Sesame Paste: Textural and Rheological Properties, Storage Stability, Phenolic Composition, and Structure of Sesame Protein Isolate","authors":"Li-Hua Pan,&nbsp;Xiao-Yu Liu,&nbsp;Run-Hao Lan,&nbsp;Shui-Zhong Luo,&nbsp;Zhi Zheng,&nbsp;Xi-Yang Zhong","doi":"10.1111/1750-3841.70227","DOIUrl":"https://doi.org/10.1111/1750-3841.70227","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>Sesame paste is an attractive condiment, but it is high in fat and prone to oil-sauce separation during storage. Sesame seeds were infrared roasted, pressed to remove partial oil, and then ground to produce sesame paste with 35%–55% oil content. The physicochemical properties of the partially de-oiled sesame paste, including texture, particle size distribution, rheological properties, colloidal and oxidative stability, appearance, and microstructure, were analyzed. Additionally, its antioxidant profile, comprising phenolic composition, total phenolic content, lignans content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging ability, and ferric-reducing antioxidant power (FRAP), was examined. Moreover, the molecular traits of sesame paste protein isolates (SPPI) in the partially de-oiled sesame paste, such as secondary structure, surface hydrophobicity, and free sulfhydryl contents, were also analyzed. Results showed that compared to the non-infrared radiation (IR) roasted paste, the IR roasted sesame paste had a more homogeneous structure, smaller particle size, and better oxidation stability. The contents of total phenolics, sesamol, β-sheet, and free sulfhydryl groups in the IR roasted paste increased by 42.44%–81.86%, 1.12–1.48 mg/g, 18.84%–51.45%, and 20.29%–40.93%, respectively; however, the α-helix content of SPPI decreased by 42.34%–55.47%. The increase of the unfolded protein and phenolic compounds in the sesame paste may determine the rheological properties and antioxidant profiles of the IR roasted sesame paste and hence its storage stability by preventing the oil from separating and oxidizing during long-term storage. The IR roasted sesame paste with 40% oil content, labeled as SP_IR40, is acceptable for its good spreadability, appropriate fluidity, and high storage stability.</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":"143914279","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":"Tanner Awards for the Most-Cited Articles of 2022","authors":"","doi":"10.1111/1750-3841.70264","DOIUrl":"https://doi.org/10.1111/1750-3841.70264","url":null,"abstract":"&lt;p&gt;It is an annual tradition to acknowledge those papers that were most highly cited over the past 3 years, based on Web of Science data pulled in early May. These Tanner Awards acknowledge Fred Wilber Tanner (1888−1957), the first editor of our founding journal, &lt;i&gt;Food Research&lt;/i&gt;. We will also celebrate these authors at the Professional Networking Event at IFT FIRST: Annual Event and Expo in July.&lt;/p&gt;&lt;p&gt;Out of 419 articles published in 2022, 110 have been cited 10 or more times.&lt;/p&gt;&lt;p&gt;&lt;b&gt;Winners of the 2025 Tanners by topic are&lt;/b&gt;:&lt;/p&gt;&lt;p&gt;The winner of &lt;i&gt;JFS&lt;/i&gt; overall and the &lt;i&gt;Concise Reviews and Hypotheses in Food Science&lt;/i&gt; topic with 90 citations is:&lt;/p&gt;&lt;p&gt;de Miranda, J. F., Ruiz, L. F., Silva, C. B., Uekane, T. M., Silva, K. A., Gonzalez, A. G. M., Fernandes, F. F., &amp; Lima, A. R. (2022). Kombucha: A review of substrates, regulations, composition, and biological properties. &lt;i&gt;Journal of Food Science&lt;/i&gt;, 87, 503–527. https://doi.org/10.1111/1750-3841.16029. Cited 90 times.&lt;/p&gt;&lt;p&gt;Congratulations to the authors!&lt;/p&gt;&lt;p&gt;\u0000 \u0000 \u0000 \u0000 \u0000 \u0000 \u0000 &lt;/p&gt;&lt;p&gt;Jeniffer Ferreira de Miranda, Larissa Fernandes Ruiz, Kelly Alencar Silva, Cíntia Borges Silva, Alice Gonçalves Martins Gonzalez, Fabrício Freitas Fernandes, Adriene Ribeiro Lima, and Thais Matsue Uekane.&lt;/p&gt;&lt;p&gt;&lt;i&gt;Food Chemistry&lt;/i&gt;, with 36 citations:&lt;/p&gt;&lt;p&gt;Wu, Y., Gao, H., Wang, Y., Peng, Z., Guo, Z., Ma, Y., Zhang, R., Zhang, M., Wu, Q., Xiao, J., &amp; Zhong, Q. (2022). Effects of different extraction methods on contents, profiles, and antioxidant abilities of free and bound phenolics of &lt;i&gt;Sargassum polycystum&lt;/i&gt; from the South China Sea. &lt;i&gt;Journal of Food Science&lt;/i&gt;, 87, 968–981. https://doi.org/10.1111/1750-3841.16051.&lt;/p&gt;&lt;p&gt;&lt;/p&gt;&lt;p&gt;Juan Xiao. &lt;i&gt;Not pictured&lt;/i&gt;: Yujiao Wu, Heqi Gao, Yuxi Wang, Ziting Peng, Zhiqiang Guo, Yongxuan Ma, Ruifen Zhang, Mingwei Zhang, Qian Wu, and Qiuping Zhong.&lt;/p&gt;&lt;p&gt;&lt;i&gt;Integrated Food Science&lt;/i&gt;, with 20 citations:&lt;/p&gt;&lt;p&gt;Gutiérrez-Luna, K., Ansorena, D., &amp; Astiasarán, I. (2022). Fatty acid profile, sterols and squalene content comparison between two conventional (olive oil and linseed oil) and three non-conventional vegetable oils (echium oil, hempseed oil, and moringa oil). &lt;i&gt;Journal of Food Science&lt;/i&gt;, 87, 1489–1499. https://doi.org/10.1111/1750-3841.16111.&lt;/p&gt;&lt;p&gt;\u0000 \u0000 &lt;/p&gt;&lt;p&gt;Katherine Gutiérrez-Luna, Diana Ansorena, and Iciar Astiasarán.&lt;/p&gt;&lt;p&gt;&lt;i&gt;Sensory and Food Quality&lt;/i&gt;, with 20 citations:&lt;/p&gt;&lt;p&gt;Hu, Y., Zhang, J., Wang, S., Liu, Y., Li, L., &amp; Gao, M. (2022). Lactic acid bacteria synergistic fermentation affects the flavor and texture of bread. &lt;i&gt;Journal of Food Science&lt;/i&gt;, 87, 1823–1836. https://doi.org/10.1111/1750-3841.16082.&lt;/p&gt;&lt;p&gt;\u0000 \u0000 \u0000 \u0000 \u0000 &lt;/p&gt;&lt;p&gt;Mengxiang Gao, Yuwei Hu, Jialan Zhang, Shaojin Wang, Yingbao Liu, and Li Li.&lt;/p&gt;&lt;p&gt;&lt;i&gt;Food Engineering, Materials Science, and Nanotechnolo","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/10.1111/1750-3841.70264","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143913968","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":"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":"143913972","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":"Tanner Awards for the Most-Cited Articles of 2022","authors":"","doi":"10.1111/1750-3841.70264","DOIUrl":"https://doi.org/10.1111/1750-3841.70264","url":null,"abstract":"&lt;p&gt;It is an annual tradition to acknowledge those papers that were most highly cited over the past 3 years, based on Web of Science data pulled in early May. These Tanner Awards acknowledge Fred Wilber Tanner (1888−1957), the first editor of our founding journal, &lt;i&gt;Food Research&lt;/i&gt;. We will also celebrate these authors at the Professional Networking Event at IFT FIRST: Annual Event and Expo in July.&lt;/p&gt;&lt;p&gt;Out of 419 articles published in 2022, 110 have been cited 10 or more times.&lt;/p&gt;&lt;p&gt;&lt;b&gt;Winners of the 2025 Tanners by topic are&lt;/b&gt;:&lt;/p&gt;&lt;p&gt;The winner of &lt;i&gt;JFS&lt;/i&gt; overall and the &lt;i&gt;Concise Reviews and Hypotheses in Food Science&lt;/i&gt; topic with 90 citations is:&lt;/p&gt;&lt;p&gt;de Miranda, J. F., Ruiz, L. F., Silva, C. B., Uekane, T. M., Silva, K. A., Gonzalez, A. G. M., Fernandes, F. F., &amp; Lima, A. R. (2022). Kombucha: A review of substrates, regulations, composition, and biological properties. &lt;i&gt;Journal of Food Science&lt;/i&gt;, 87, 503–527. https://doi.org/10.1111/1750-3841.16029. Cited 90 times.&lt;/p&gt;&lt;p&gt;Congratulations to the authors!&lt;/p&gt;&lt;p&gt;\u0000 \u0000 \u0000 \u0000 \u0000 \u0000 \u0000 &lt;/p&gt;&lt;p&gt;Jeniffer Ferreira de Miranda, Larissa Fernandes Ruiz, Kelly Alencar Silva, Cíntia Borges Silva, Alice Gonçalves Martins Gonzalez, Fabrício Freitas Fernandes, Adriene Ribeiro Lima, and Thais Matsue Uekane.&lt;/p&gt;&lt;p&gt;&lt;i&gt;Food Chemistry&lt;/i&gt;, with 36 citations:&lt;/p&gt;&lt;p&gt;Wu, Y., Gao, H., Wang, Y., Peng, Z., Guo, Z., Ma, Y., Zhang, R., Zhang, M., Wu, Q., Xiao, J., &amp; Zhong, Q. (2022). Effects of different extraction methods on contents, profiles, and antioxidant abilities of free and bound phenolics of &lt;i&gt;Sargassum polycystum&lt;/i&gt; from the South China Sea. &lt;i&gt;Journal of Food Science&lt;/i&gt;, 87, 968–981. https://doi.org/10.1111/1750-3841.16051.&lt;/p&gt;&lt;p&gt;&lt;/p&gt;&lt;p&gt;Juan Xiao. &lt;i&gt;Not pictured&lt;/i&gt;: Yujiao Wu, Heqi Gao, Yuxi Wang, Ziting Peng, Zhiqiang Guo, Yongxuan Ma, Ruifen Zhang, Mingwei Zhang, Qian Wu, and Qiuping Zhong.&lt;/p&gt;&lt;p&gt;&lt;i&gt;Integrated Food Science&lt;/i&gt;, with 20 citations:&lt;/p&gt;&lt;p&gt;Gutiérrez-Luna, K., Ansorena, D., &amp; Astiasarán, I. (2022). Fatty acid profile, sterols and squalene content comparison between two conventional (olive oil and linseed oil) and three non-conventional vegetable oils (echium oil, hempseed oil, and moringa oil). &lt;i&gt;Journal of Food Science&lt;/i&gt;, 87, 1489–1499. https://doi.org/10.1111/1750-3841.16111.&lt;/p&gt;&lt;p&gt;\u0000 \u0000 &lt;/p&gt;&lt;p&gt;Katherine Gutiérrez-Luna, Diana Ansorena, and Iciar Astiasarán.&lt;/p&gt;&lt;p&gt;&lt;i&gt;Sensory and Food Quality&lt;/i&gt;, with 20 citations:&lt;/p&gt;&lt;p&gt;Hu, Y., Zhang, J., Wang, S., Liu, Y., Li, L., &amp; Gao, M. (2022). Lactic acid bacteria synergistic fermentation affects the flavor and texture of bread. &lt;i&gt;Journal of Food Science&lt;/i&gt;, 87, 1823–1836. https://doi.org/10.1111/1750-3841.16082.&lt;/p&gt;&lt;p&gt;\u0000 \u0000 \u0000 \u0000 \u0000 &lt;/p&gt;&lt;p&gt;Mengxiang Gao, Yuwei Hu, Jialan Zhang, Shaojin Wang, Yingbao Liu, and Li Li.&lt;/p&gt;&lt;p&gt;&lt;i&gt;Food Engineering, Materials Science, and Nanotechnolo","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/10.1111/1750-3841.70264","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914461","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":"Effect of different concentrations of kappa-carrageenan on gelation properties of walnut protein","authors":"Nan Hai,&nbsp;Dingyang Lv,&nbsp;Ming Zhang,&nbsp;Fei Yao,&nbsp;Fusheng Chen","doi":"10.1111/1750-3841.70078","DOIUrl":"https://doi.org/10.1111/1750-3841.70078","url":null,"abstract":"<p>Walnut protein (WP) possesses considerable nutritional and biological value, however, the 70% water-insoluble gluten composition constrains its applicability in commercial settings. The effect of different concentrations of kappa-carrageenan (KC) on the properties of WP gels was investigated in this study. The results suggested that hydrophobic interactions are the most important force when WP/KC gels are formed. Furthermore, structural analysis revealed that KC induces notable alterations in protein molecules' secondary and tertiary structures. Moreover, the critical gelation concentration of WP decreased from 10% (w/v) to 6% (w/v) in the addition of KC. As the amount of KC increased, the rheological properties, texture properties, and physical stability of gels were enhanced. Specifically, when the addition of carrageenan increased to 2.0% (w/v), hardness increased from 25.06 g to 139.07 g, and the water-holding capacity reached 99.75%. These results provide theoretical support for the diversification of potential uses of WP/KC complexes in the plant-based protein classes.</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":"143914592","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":"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":"143914628","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":"143914205","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}