Journal of Food Science最新文献

{"title":"Atmospheric cold plasma treatment effects on quality of cloudy apple juice during storage","authors":"Emine Ozen,&nbsp;Abhinav Mishra,&nbsp;Rakesh K. Singh","doi":"10.1111/1750-3841.70158","DOIUrl":"https://doi.org/10.1111/1750-3841.70158","url":null,"abstract":"<p>Atmospheric cold plasma (ACP) is a nonthermal technology that shows promise for use in food processing. This study evaluated the effects of ACP treatment on the quality of cloudy apple juice using two different feed gases—simulated air (SA), consisting of 80% nitrogen and 20% oxygen, and combined gas (CG), made up of 90% nitrogen and 10% oxygen—for varying durations (30–150 s). The impact of storage at 4°C for 3 weeks on physicochemical properties (pH, color, viscosity, titratable acidity, soluble solids) and bioactive compounds (total phenolic content [TPC], antioxidant capacity) was assessed. Microbial survival, including total plate count, yeast and mold counts, and <i>Alicyclobacillus acidoterrestris</i> spores, was also evaluated. ACP treatment did not significantly alter pH, °Brix, or viscosity immediately post-treatment; however, pH decreased significantly after storage (e.g., SA at 30 s: 3.66 ± 0.0; CG at 120 s: 3.65 ± 0.01). Post-storage, ACP-treated juices exhibited reduced lightness (<i>L</i>) and increased chroma (<i>C</i>), particularly at longer treatment times (150 s). TPC initially decreased with prolonged ACP exposure but increased post-storage, suggesting plasma-induced cell wall disruption facilitated phenolic release. Antioxidant activity remained stable in ACP-treated juices, in contrast to thermally pasteurized juices, which showed higher DPPH inhibition. ACP achieved limited reduction of <i>A. acidoterrestris</i> spores (1.06 ± 0.35 log CFU/mL with SA for 3 min) and had no significant effect on yeast/mold counts, which increased during storage. No bacterial growth was detected in ACP-treated juices, likely due to the acidic environment.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70158","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143698877","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":"Convective drying of mango preceded by incorporation of isomaltulose by standard and pulsed vacuum osmotic dehydration","authors":"Juliana Rodrigues do Carmo,&nbsp;Jefferson Luiz Gomes Corrêa,&nbsp;Amanda Aparecida de Lima Santos,&nbsp;Cristiane Nunes da Silva,&nbsp;Cassiano Rodrigues de Oliveira,&nbsp;Adriano Lucena de Araújo,&nbsp;Rosinelson da Silva Pena","doi":"10.1111/1750-3841.70159","DOIUrl":"https://doi.org/10.1111/1750-3841.70159","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>Isomaltulose, known as Palatinose, is a low-glycemic carbohydrate commonly used in prolonged sports activities. In the present work, isomaltulose was incorporated in mango slices by standard osmotic dehydration (OD) and pulsed vacuum OD (PVOD) at 45°C. Vacuum was applied during the first 10 min of PVOD. Both fresh and osmotically treated samples were convectively dried (60°C, 1.5 m/s). The osmodehydrated and dried products were evaluated concerning hygroscopic behavior, color parameters, volumetric shrinkage, ascorbic acid content, and antioxidant activity. Isomaltulose incorporation was higher in PVOD (13.86%) than in OD (11.01%). Treated samples exhibited lower water diffusivity and longer drying times. Hygroscopic studies showed Type II and III sorption isotherms. Dried mango osmotically pretreated, mainly by PVOD, was more stable than the fresh product submitted to drying directly. PVOD followed by drying did not show significant color change compared to the fresh product submitted to drying directly, unlike what was observed for OD followed by drying. OD or PVOD, followed by drying, resulted in lower shrinkage (61.8%–65.6%) than direct drying (77.71%). However, reductions in ascorbic acid and antioxidant activity were observed in dried pretreated samples (at least 50% lower antioxidant activity than dried fresh fruit). The dried mango with isomaltulose incorporated by PVOD effectively produces dried mango with low glycemic index carbohydrate, minimal color change, and stability.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>The studied process resulted in a stable, dried product with low glycemic carbohydrates incorporated. It is an available source of this carbohydrate. The isothermal study showed that the incorporation of isomaltulose made the dried mango even more stable.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143698745","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 chemical and physical encapsulation technique for cinnamaldehyde in oleogel: Sustained-release, antibacterial activity, and preservation for orah mandarin","authors":"Mingze Sun,&nbsp;Guangqing Mai,&nbsp;Wei Cui,&nbsp;Xue Zhang,&nbsp;Wenna Wu,&nbsp;Rengui Guan,&nbsp;Yanyang Han,&nbsp;Shanshan Liu,&nbsp;Tao He,&nbsp;Shasha Jiang","doi":"10.1111/1750-3841.70150","DOIUrl":"https://doi.org/10.1111/1750-3841.70150","url":null,"abstract":"<p>Cinnamaldehyde (CA), as a natural antibacterial agent, manifests robust antimicrobial properties and remarkable safety profiles. However, its high volatility and susceptibility to oxidation limit its widespread application, particularly in fields requiring long-lasting antibacterial activity. In this study, the sustained and long-term release of CA was achieved by developing a simple oleogel system consisting of CA, 12-hydroxystearic acid (12-HSA), and flaxseed oil (FSO). Comparative test of antibacterial performance over 40 days and the preservation of orah mandarin demonstrated the effectiveness of the oleogel system on the long-term and controllable release of CA. In addition to the blocking effect of hydrogen bond network structure commonly formed in oleogel, a dynamic reversible covalent bond between CA and 12-HSA significantly contributed to the long-term release of CA. This research provides valuable insights to the use of small-molecule volatile plant essential oils to achieve green antibacterial and food preservation.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143698809","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":"An innovative approach to improve the taste, quality, and shelf life of aronia berry juice by integrating food ingredient technology with high-pressure processing (HPP) technology","authors":"Rui Huang,&nbsp;Xiaoqing Xie,&nbsp;Changmou Xu","doi":"10.1111/1750-3841.70146","DOIUrl":"https://doi.org/10.1111/1750-3841.70146","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>Aronia juice possesses multiple health benefits; however, unfavorable taste and storage instability limit its large-scale production and consumption. In this study, aronia juice was formulated with 2% (w/w) gum Arabic or 0.5% (w/w) egg white powder, treated with high-pressure processing (HPP) at 600 MPa for 5 min, and stored at 4°C for 12 months. A hedonic test (<i>N</i> = 60) was conducted, and the level of microorganisms, physicochemical properties, phenolic content, and antioxidant capacity during storage were evaluated. The results showed both formulations effectively reduced astringency, enhanced consumer liking, and improved physical and color stability of aronia juice. During storage, aerobic plate count, yeast counts, and mold counts remained below 1 log CFU/mL after HPP treatment. Only slight fluctuations were observed in pH, titratable acidity, °Brix, and °Brix: acid. Nonanthocyanin phenolic compounds and antioxidant capacity remained relatively stable. Overall, aronia juice formulated with gum Arabic or egg white powder and treated with HPP exhibited higher consumer acceptability, good storage stability, and an extended microbial shelf life at 4°C. These findings are valuable in meeting consumer demand for healthy fruit juices with an appealing taste while supporting the development of the aronia berry industry.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>This study presents an innovative approach to improve the taste, quality, and shelf life of aronia berry juice by integrating food ingredient technology with high-pressure processing technology. The technology also could be used for the commercial production of other high-polyphenol juices like aronia berry.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143698914","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":"Rheological properties of gluten-free chicken nugget batters and sensory characteristics of coated nuggets","authors":"Emily Michelle Little,&nbsp;Sawyer Wyatt Smith,&nbsp;Louis Chatham,&nbsp;Macie Bishop,&nbsp;Corbin Fornes,&nbsp;Morgan Mosby,&nbsp;Lizzie Zaldivar,&nbsp;Zoe Molloy,&nbsp;Guyue Tang,&nbsp;M. Wes Schilling,&nbsp;Xue Zhang","doi":"10.1111/1750-3841.70124","DOIUrl":"10.1111/1750-3841.70124","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>The prevalence of celiac disease in about 1% of the global population has led to the growing demand for gluten-free alternatives. The quality of gluten-free chicken nugget batters made from rice and chickpea flour and xanthan gum (XG) was assessed and compared with traditional wheat flour. A 3 × 4 factorial design within a randomized complete block framework with three replications was used to examine the rheological properties of batters varying in flour type (wheat, rice, chickpea) and XG concentration (0%, 0.05%, 0.075%, 0.1%). Rheological tests revealed that the addition of 0.075% XG significantly increased the viscosity of CF batters from 51 to 165 mPa·s, restoring structure to a level comparable to gluten-containing WF batters. The addition of 0.075% XG increased the batter pickup for each type of flour. Sensory evaluation consisted of two components: a descriptive analysis with trained panelists examining nuggets at both 0% and 0.075% XG concentrations and a consumer acceptability study (<i>n</i> = 145) focused on nuggets formulated with 0.075% XG. Consumer panel results indicated no differences (<i>p</i> = 0.14) in acceptability between gluten-free and gluten-containing nuggets. Rice flour nuggets achieved the highest overall acceptability (6.2), featuring enhanced fracturability and preferred flavor profiles. While descriptive analysis identified earthy, beany, and nutty notes in chickpea flour nuggets, they were accepted by consumers (6.0). Both rice and chickpea flour proved to be viable substitutes for wheat flour in chicken nugget batters. These findings support the potential of gluten-free alternatives in meeting consumer expectations and dietary needs.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>This research supports the development of gluten-free fried battered chicken nuggets using rice and chickpea flour. By highlighting xanthan gum's role in enhancing batter stability, it offers manufacturers a scalable solution to meet the needs of consumers with gluten intolerance or celiac disease.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143661666","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":"Evaluation of the effect of enzymatic pretreatment with l-asparaginase on acrylamide formation during microwave, air, and deep frying of potatoes","authors":"Mariarca Esposito,&nbsp;Lucia De Luca,&nbsp;Giovanni Sorrentino,&nbsp;Giulia Basile,&nbsp;Martina Calabrese,&nbsp;Fabiana Pizzolongo,&nbsp;Raffaele Romano","doi":"10.1111/1750-3841.70081","DOIUrl":"10.1111/1750-3841.70081","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Summary</h3>\u0000 \u0000 <p>This study investigates the combined effects of <span>l</span>-asparaginase pretreatment enzyme (10,000 ASNU/L) with three different frying techniques: deep, microwave, and air frying on acrylamide (AA) formation in French fries. Acrylamide content was analyzed using ultra-high performance liquid chromatography coupled with a Diode Array Detector The study reveals that air-fried potatoes contained the highest AA content among the three frying methods without enzyme pretreatment (963.83 µg/kg). In contrast, microwave-fried potatoes had the lowest (785.31 µg/kg). The enzymatic pretreatment significantly reduced AA levels particularly in microwave-fried potatoes, which recorded 482.28 µg/kg and 475.60 µg/kg after 20 and 30 min of enzyme treatment, respectively. These levels are below the reference threshold of 500 µg/kg as defined by Regulation (EU) 2158/2017. This study demonstrates that combining <span>l</span>-asparaginase treatment with microwave frying can effectively mitigate AA levels in French fries by providing a healthier alternative to conventional frying methods.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>This study highlights the possibility of developing a safer fried potato products through the combined use of <span>l</span>-asparaginase and microwave frying, effectively by reducing acrylamide levels below regulatory limits effectively. This strategy allows the optimization of frying processes, preserving the sensory quality of food and improving its safety. Furthermore, the proposed approach can be applied at both industrial, by offering innovative solutions for safer food preparation. Companies that adopt these techniques can benefit from regulatory compliance and increase the consumer confidence.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11924879/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143661568","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":"Influence of silver carp muscle hydrolysate on the volatiles and aroma characteristics of frozen wheat dough and its resultant steamed bread","authors":"Zixuan Wu,&nbsp;Haidong Liu,&nbsp;Xianghong Li,&nbsp;Jian Yu,&nbsp;Yiqun Huang,&nbsp;Yongle Liu,&nbsp;Faxiang Wang","doi":"10.1111/1750-3841.70141","DOIUrl":"10.1111/1750-3841.70141","url":null,"abstract":"<p>This study investigated the effects of silver carp muscle hydrolysate (SCMH) on volatile odor characteristics in frozen dough (FD) and its derived products using electronic nose and gas chromatography-mass spectrometry (GC-MS) analyses. Results demonstrated that steamed bread (SB) prepared from SCMH-incorporated FD after six freeze-thaw cycles exhibited significantly improved specific volume, textural properties, and gas–cell structure compared to controls (<i>p </i>&lt; 0.05). GC-MS identified 29 volatile compounds in SCMH, predominantly 2,3-butanediol (32.05%) and 1-penten-3-ol (22.88%). SCMH addition altered the olfactory sense and volatile profiles of FD, yet introduced no undesirable fishy odor substances in the final SB. Moreover, the volatile compounds in dough and SB were mainly enriched during dough fermentation, while the key aroma components, such as 3-methyl-1-butanol, 3-methylthio-1-propanol, phenethyl alcohol, 3-hydroxy-2-butanone, and 2,3-butanediol, were enhanced by adding SCMH. These findings suggested that SCMH could effectively maintain the quality of FD without compromising its final product flavor, while potentially improving the aroma characteristics of SB, although the detailed mechanism remained to be further clarified.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143661735","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":"Improving the quality and flavor of radish paocai by inoculating with Lactobacillus plantarum-1 and Leuconostoc mesenteroides-7","authors":"Yuyang Gao,&nbsp;Yifeng Lan,&nbsp;Juxiang Yang,&nbsp;Jiale Yu,&nbsp;Hongwei Wang,&nbsp;Huayi Suo,&nbsp;Jiajia Song,&nbsp;Yu Zhang","doi":"10.1111/1750-3841.70127","DOIUrl":"10.1111/1750-3841.70127","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>A compound fermentation of <i>Lactobacillus plantarum</i>-1 and <i>Leuconostoc mesenteroides</i>-7 was applied to radish paocai. The impact of this compound fermentation on the quality and flavor of radish paocai was evaluated by measuring physicochemical indicators, texture, free amino acids, organic acids, and other parameters using commercial and natural fermentation as controls. The group inoculated with the mixed starter (TS group) matured by day 6, exhibiting significantly higher total acid content compared with the control groups. The lactic and acetic acid levels in the TS group were notably higher at 1.72 ± 0.13 mg/g and 1.32 ± 0.15 mg/g, respectively, than in the natural fermentation (CK) group. Additionally, the mixed starter accelerated the fermentation rate and reduced the bitter amino acid level. A total of 54 volatile flavor compounds were identified across all groups during fermentation. Key flavor substances, such as D-terpene diene, methyl disulfide, dimethyltrisulfide, and 2,4-di-<i>tert</i>-butylphenol, were abundant in radish paocai, enhancing the fermented flavor. Sensory analysis showed that radish paocai fermented with the mixed starter was more distinguishable in flavor. Radish paocai fermented with a mixture of <i>L. plantarum</i>-1 and <i>L. mesenteroides</i>-7 exhibited improved quality and a distinctive, favorable flavor. A mixed starter is recommended for the industrial production of high-quality paocai.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>This study revealed the enhancement of quality and flavor of radish paocai by a mixed starter, particularly in terms of extending flavor complexity. The findings support controlled fermentation in the industrial production of paocai.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143661722","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":"Fabrication of novel sodium alginate-based biofoam and evaluation of its packaging cushion performance on banana fruit","authors":"Pontree Itkor,&nbsp;Ajit Kumar Singh,&nbsp;Athip Boonsiriwit,&nbsp;Myungho Lee,&nbsp;Ubonrat Siripatrawan,&nbsp;Youn Suk Lee","doi":"10.1111/1750-3841.70140","DOIUrl":"10.1111/1750-3841.70140","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>Mechanical damage during handling and transportation significantly compromises the quality of fresh fruit, highlighting the urgent need for effective cushioning packaging. However, most available cushioning materials are nonbiodegradable, raising environmental concerns. This study aimed to address these issues by developing a novel and eco-friendly cushioning sodium alginate (SA)-based foam, fabricated through a straightforward process combining mechanical foaming and oven drying, with glycerol serving as a plasticizer. The chemical, morphological, thermal, and mechanical properties of the obtained SA-based cushioning foams (SACs) were thoroughly evaluated. The results demonstrated that the SACs exhibited a soft, flexible structure with low densities (12.83–108.39 mg/cm³) and high porosities (90.43%–97.12%), comparable to commercial synthetic foams. Notably, the incorporation of glycerol substantially enhanced the compressive strength and modulus, with the SAC-7.5 achieving improvements of 1280.43% and 1262.12%, respectively, compared to the control. The packaging cushion performance was assessed via drop tests on bananas, where SAC-7.5 provided effective impact protection and maintained key quality attributes of the bananas, including color parameters, weight loss, firmness, and physiological indicators (respiration rate, total soluble solids [TSS], and pH), over 2 days of storage at room temperature. Given its sustainable, nontoxic, and cost-effective production, the developed SAC offers a promising alternative for cushioning packaging in the transportation of fresh fruit.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>This study presents an eco-friendly cushioning foam made from sodium alginate (SA), produced through a simple process involving mechanical foaming and oven drying. The resulting foam has comparable cushioning properties to commercial cushioning plastic, offering a possibility for industrial-scale applications as alternative cushioning packaging for fresh fruit transportation.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143661584","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":"Unrevealing the potential of macroalgae Porphyra sp. (nori) in food, pharmaceutics and health sector","authors":"Rajdeep Kaur,&nbsp;Deepika Kaushik,&nbsp;Vikas Bansal,&nbsp;Avinash Sharma,&nbsp;Mukul Kumar","doi":"10.1111/1750-3841.70110","DOIUrl":"10.1111/1750-3841.70110","url":null,"abstract":"<p><i>Porphyra</i> sp. (nori), a species of red seaweed, has garnered attention for its rich nutritional profile and diverse bioactive compounds. This review synthesizes current research on <i>Porphyra</i> nori, focusing on its composition, bioactive components, health benefits, and potential applications in functional foods and therapeutics. Key bioactives identified include polysaccharides, peptides, phenolics, and vitamins, each contributing to antioxidant, anti-inflammatory, and anticancer properties and also modulating the immune responses, supporting cardiovascular health, and influencing metabolic pathways. Furthermore, it serves as a valuable source of vitamin B12 and plays a crucial function in the synthesis of DNA, the generation of red blood cells, and the cognitive development of the neurological system. It reduces dependence on animal-derived sources for vitamin B12, whereas innovations in cultivation and processing methods significantly improve its absorption and market potential. Future research directions include elucidating molecular mechanisms, optimizing extraction methods, and exploring synergistic effects with other foods or pharmaceuticals. <i>Porphyra</i> nori emerges as a promising source of bioactive compounds, poised to contribute to personalized nutrition and preventive healthcare strategies.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70110","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143661692","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}