Journal of Food Science最新文献

{"title":"Development and Characterization of Palm Oil-Based Oleogels Using Beeswax and Carnauba Wax as Healthier Beef Fat Mimetics","authors":"Ming Fu,&nbsp;Masni Mat Yusoff,&nbsp;Noranizan Mohd Adzahan,&nbsp;Tai Boon Tan,&nbsp;Mohammad Rashedi Ismail-Fitry","doi":"10.1111/1750-3841.70241","DOIUrl":"https://doi.org/10.1111/1750-3841.70241","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Animal fat crucially provides flavor, texture, and overall mouthfeel in meat products. However, its high saturated fatty acids (SFAs) levels present notable health risks, highlighting the need for healthier fat alternatives that maintain product quality. This study explored the potential of palm oil (PO)-based oleogel as an alternative to beef fat (BF). Specifically, two PO-based oleogels were formulated; one comprising PO and another comprising a mixed oil-based oleogel (MOG) of palm (66%), olive (12%), and linseed oils (22%). Beeswax (BW) and carnauba wax (CAW) were used as oleogelators at concentrations of 5%, 7.5%, and 10% w/w. Physicochemical properties and fatty acid composition were assessed against BF. In general, although there were differences in color and oxidative stability, the textural and thermal characteristics of PO-based oleogels showed notable similarities to BF. Additionally, MOG demonstrated a significantly (<i>p</i> &lt; 0.05) improved fatty acid profile and better health indices compared to BF, characterized by reduced SFA content and increased levels of polyunsaturated fatty acids. In terms of oleogelator, oleogels formulated with higher concentrations of CAW exhibited a more compact microstructure, enhanced hardness, greater thermal stability, and increased susceptibility to lipid oxidation. In contrast, BW-based oleogels were characterized by a softer texture. The findings highlighted the potential of PO-based oleogels as a healthier alternative to traditional animal fats.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>Animal fat enhances flavor and texture in meat products but poses health risks due to high saturated fat content. This study explored palm oil-based oleogels as healthier alternatives to beef fat, aiming to mimic fat characteristics while improving health profiles. Using beeswax and carnauba wax as oleogelators, the oleogels demonstrated similarities to beef fat in certain properties while achieving improved fatty acid profiles and lower atherogenic and thrombogenic indices compared to beef fat. These findings highlight the potential of palm oil-based oleogels as innovative and health-conscious fat alternatives, aligning with consumer demands for healthier and more sustainable dietary options.</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":"143914396","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":"143913974","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":"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":"143914460","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":"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":"143914465","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Influence of 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":"143914389","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":"Effects of Patulin Stress on the Physiology, Fermentation Performance, and Aroma Profile of Saccharomyces cerevisiae During Fermentation","authors":"Chao Yang,&nbsp;Lingxuan Huang,&nbsp;Kuo Huang,&nbsp;Stephen Y. K. Seah,&nbsp;Bangzhu Peng","doi":"10.1111/1750-3841.70248","DOIUrl":"https://doi.org/10.1111/1750-3841.70248","url":null,"abstract":"<div>\u0000 \u0000 <p>Patulin (PAT) is a mycotoxin commonly found in apples and their derived products, posing a significant threat to human health. <i>Saccharomyces cerevisiae</i> CICC 31084 exhibited excellent ability in removing PAT during fermentation. However, limited studies have addressed the physiological and fermentation-related responses of <i>S</i>. <i>cerevisiae</i> under PAT stress. This study investigated the effect of different concentrations of PAT on <i>S</i>. <i>cerevisiae</i> in simulated apple juice. The results revealed that the PAT removal process affected the growth and metabolism of <i>S</i>. <i>cerevisiae</i>. PAT stress increased the thickness and altered the structure of yeast cell walls while upregulating the expression of genes associated with cell wall biosynthesis. Furthermore, oxidative stress induced by PAT triggered elevated glutathione levels, catalase activity, and ATPase activity, suggesting a robust adaptive response. A total of 1 µg/mL PAT accelerated the changes of fermentation parameters, whereas 10 µg/mL impaired yeast performance. GC-MS analysis revealed that PAT influenced the content of key aroma compounds in the simulated juices. PAT concentration was positively correlated with the production of octanoic acid and ethyl octanoate and negatively correlated with the formation of phenylethyl alcohol, hexanoic acid, and esters. The results could provide a theoretical basis for the application of PAT detoxification by <i>S</i>. <i>cerevisiae</i> in cider, and the identified aroma compounds could serve as potential markers for PAT contamination.</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":"143913975","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":"Impact of Roasting Temperature on Antioxidant Activities and Characterization of Polyphenols in Date Seed Beverages From Different Cultivars","authors":"Linghong Shi,&nbsp;Kashif Ghafoor,&nbsp;Claudia Gonzalez Viejo,&nbsp;Sigfredo Augusto Fuentes Jara,&nbsp;Farhad Ahmadi,&nbsp;Hafiz A. R. Suleria","doi":"10.1111/1750-3841.70242","DOIUrl":"https://doi.org/10.1111/1750-3841.70242","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>This experiment aimed to analyze the antioxidant capacity and composition of polyphenolic compounds from date seed beverage produced from eight date palm cultivars subjected to three roasting temperatures (180°C, 200°C, and 220°C) from light roasting to dark roasting. Total phenolic content in date seed beverages at light roasting ranged from 4.98 to 14.09 mg GAE/g, higher than that of the medium roasting (3.66–8.65 mg GAE/g) and dark roasting intensity (1.66–6.33 mg GAE/g). Date seed beverages produced from lightly roasted seeds had higher antioxidant capacity than those roasted at medium and dark levels. Using LC-ESI-QTOF-MS/MS, a total of 69 polyphenolic compounds were detected, classified into three groups: 17 phenolic acids, 40 flavonoids, and 12 other phenolic compounds. Our findings demonstrated a decrease in phenolic content as date seed roasting intensity increased from light to dark roasting, accompanied by variations in both phenolic composition and antioxidant capacity across cultivars.</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/10.1111/1750-3841.70242","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914462","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":"Bioavailability, Bioactivity, and Prebiotic Potential of Bound Phenolic Compounds Released From Highland Barley (Hordeum vulgare L.) Bran During In Vitro Digestion and Colonic Fermentation","authors":"Mouhamed Fall,&nbsp;Wangyan Qin,&nbsp;Genyi Zhang","doi":"10.1111/1750-3841.70249","DOIUrl":"https://doi.org/10.1111/1750-3841.70249","url":null,"abstract":"<div>\u0000 \u0000 <p>Highland barley bran (HBB), a by-product of milling, is rich in bioactive compounds with significant health benefits. This study explores the bioavailability and bioactivity of bound phenolic compounds (BPCs) in HBB through different pretreatments, such as microwave (M; HBB-M), enzyme (E; HBB-E), and germination (G; HBB-G), before digestion, during digestion, and colonic fermentation. The results showed that the antioxidant activities and the release of BPCs across the different phases are observed in a decreasing order: prior to digestion &gt; following digestion &gt; after colonic fermentation. Moreover, the bioavailability of BPC in HBB was affected by the pretreatments, after gastrointestinal digestion, HBB-E liberated 10.90 ± 1.88% of BPC, and HBB-M, HBB-C, and HBB-G lost 7.14 ± 0.54%, 5.94 ± 0.83%, and 3.96 ± 0.22% of BPC, respectively, and after colonic fermentation, they liberated 64.23 ± 1.25%, 68.30 ± 0.14%, 53.50 ± 2.34%, and 59.41 ± 1.51% of BPC, respectively. The highest contents of extractable BPC, SDF, and SDF/IDF ratio were observed in HBB-M after 48 h of fermentation. Furthermore, the abundance of Bifidobacteriaceae, Veillonellaceae, Oscillospiraceae, and Lachnospiraceae in HBB-M, was significantly promoted, compared to that of other groups, and SCFAs, especially butyric acid and propionic acid, were significantly increased. The results of this study indicated that HBB after microwave pretreatment exhibits relatively higher BPC bioaccessibility, extractability, antioxidant activities, and SCFA production, thus offering a sustainable bioprocessing strategy for HBB valorization.</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":"143914468","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":"Ascorbic acid-loaded fish gelatin nanoparticles/fish skin collagen fiber antioxidant film for extending the shelf life of chilled mirror carp (Cyprinus carpio L.) fillets","authors":"Junren Zhao,&nbsp;Maheshati Nuerjiang","doi":"10.1111/1750-3841.17662","DOIUrl":"https://doi.org/10.1111/1750-3841.17662","url":null,"abstract":"<p>This study focused on the impact of ascorbic acid-loaded fish gelatin nanoparticles/fish skin collagen fiber (Col-AA-FGNP) antioxidant films for preserving chilled mirror carp. Both the control and samples wrapped with films exhibited quality deterioration with increased storage time, resulting in spoilage of control samples by the eighth day. The samples treated with the Col-AA-FGNP exhibited significant improvements at 10 days compared to the control. Specifically, the thiobarbituric acid reactive substances, carbonyl content, pH, total volatile base nitrogen, total viable count, and Psychrophilic bacteria count were reduced by 31.7%, 23.9%, 2.2%, 28.1%, 28.6%, and 22.4%, respectively. These findings suggested that the Col-AA-FGNP effectively reduced lipid and protein oxidation, microbial growth, and decline of freshness, thereby extending the shelf life by at least 2 days. In addition, the hardness, springiness, chewiness, resilience, lightness, and whiteness values of the samples wrapped in the Col-AA-FGNP film increased, while the redness, yellowness values and centrifugal loss decreased compared to that of the control, indicating improvements in color, texture, and moisture retention. These beneficial effects were attributed to the controlled release of ascorbic acid by the nanoparticles, which played a key role in scavenging free radicals to prevent quality deterioration. Additionally, the antioxidant film acted as a barrier against oxygen and microorganisms while reducing moisture migration, thereby further extending the shelf life of the fish fillets. This study offers valuable insights into utilization of fishery by-products and application of antioxidant films in meat preservation.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143909186","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":"Ascorbic acid-loaded fish gelatin nanoparticles/fish skin collagen fiber antioxidant film for extending the shelf life of chilled mirror carp (Cyprinus carpio L.) fillets","authors":"Junren Zhao,&nbsp;Maheshati Nuerjiang","doi":"10.1111/1750-3841.17662","DOIUrl":"https://doi.org/10.1111/1750-3841.17662","url":null,"abstract":"<p>This study focused on the impact of ascorbic acid-loaded fish gelatin nanoparticles/fish skin collagen fiber (Col-AA-FGNP) antioxidant films for preserving chilled mirror carp. Both the control and samples wrapped with films exhibited quality deterioration with increased storage time, resulting in spoilage of control samples by the eighth day. The samples treated with the Col-AA-FGNP exhibited significant improvements at 10 days compared to the control. Specifically, the thiobarbituric acid reactive substances, carbonyl content, pH, total volatile base nitrogen, total viable count, and Psychrophilic bacteria count were reduced by 31.7%, 23.9%, 2.2%, 28.1%, 28.6%, and 22.4%, respectively. These findings suggested that the Col-AA-FGNP effectively reduced lipid and protein oxidation, microbial growth, and decline of freshness, thereby extending the shelf life by at least 2 days. In addition, the hardness, springiness, chewiness, resilience, lightness, and whiteness values of the samples wrapped in the Col-AA-FGNP film increased, while the redness, yellowness values and centrifugal loss decreased compared to that of the control, indicating improvements in color, texture, and moisture retention. These beneficial effects were attributed to the controlled release of ascorbic acid by the nanoparticles, which played a key role in scavenging free radicals to prevent quality deterioration. Additionally, the antioxidant film acted as a barrier against oxygen and microorganisms while reducing moisture migration, thereby further extending the shelf life of the fish fillets. This study offers valuable insights into utilization of fishery by-products and application of antioxidant films in meat preservation.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143909187","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}