Journal of Food Science最新文献

{"title":"pH-shifted synergistic ultrasound-modified extraction of Hericium erinaceus protein","authors":"Pin Gong,&nbsp;Ke Xu,&nbsp;Shan Yue,&nbsp;Jie Wang,&nbsp;Hui Long,&nbsp;Wenjuan Yang,&nbsp;Nan Li,&nbsp;Jing Wang,&nbsp;Yanni Zhao,&nbsp;Fuxin Chen","doi":"10.1111/1750-3841.70155","DOIUrl":"https://doi.org/10.1111/1750-3841.70155","url":null,"abstract":"<p>In this paper, we investigated the effects of different conditions on the extraction rate of <i>Hericium erinaceus</i> protein (HEP), determined the optimal extraction process for alkaline extraction of <i>Hericium erinaceus</i> (HE) protein, and explored the effects of ultrasound-assisted pH-shift treatment on HEP activity. In this study, the extraction rate of HEP demonstrated an initial increase followed by a decline with the rising pH concentration. It also exhibited a gradual increase that plateaued with the increment in the material–liquid ratio, extraction time, and extraction temperature. The response surface methodology was employed to determine the optimal conditions for the traditional alkaline extraction of HE protein, which were identified as an extraction temperature of 66°C, an extraction pH of 12.5, and a material–liquid ratio of 1:25. Furthermore, ultrasound-assisted pH-shift treatment significantly enhanced the sodium taurocholate binding, sodium glycoconjugate binding, and cholesterol inhibitory ability of HEP at a sonication time of 31 min, a sonication temperature of 40°C, and an ultrasound intensity of 30 W/L. This study offers a theoretical foundation for advancing green and efficient protein modification technologies and serves as a crucial basis for the industrial application of functional edible and medicinal fungal protein products.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770447","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 novel active biopolymer coating of pectin, potato starch, and pyrogallol: Impact on postharvest quality of tomato (Solanum lycopersicum L.)","authors":"Aparna Ramadoss,&nbsp;Venkata Giridhar Poosarla,&nbsp;Shaik Sadiya,&nbsp;Nagaveni Shivshetty","doi":"10.1111/1750-3841.70179","DOIUrl":"https://doi.org/10.1111/1750-3841.70179","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>Recently, there has been an increasing interest in biodegradable films for extending food's shelf life. This study developed pectin–potato starch-based films incorporating varying pyrogallol concentrations and evaluated shelf life their physical, antioxidant, mechanical, optical, antibacterial, structural, biodegradation, and shelf-life properties. Among the tested films (F1, pectin; F2, pectin + potato starch; F3, pectin + potato starch + 0.5%pyrogallol; and F4, pectin + potato starch + 1%pyrogallol), F4 exhibited superior antibacterial activity against <i>Staphylococcus aureus</i> (42 mm), <i>Klebsiella pneumoniae</i> (20.5 mm), and <i>Escherichia coli</i> (25.5 mm), antioxidant activity (AA) (95% (diphenylpicrylhydrazyl), 76% (metal chelating activity), and 87% (hydroxyl radical scavenging assay)), mechanical, and soil biodegradation. Fourier transform infrared spectroscopy and field emission scanning electron microscopy confirmed biocompatibility, whereas differential scanning calorimetry studies showed thermal stability. Shelf-life studies on tomatoes at 30°C demonstrated that F4 film coating extended shelf life to 21 days by reducing weight loss (14.5%), total phenolic content (25 mg/100 g), AA (53.5%), firmness (46 N), and titratable acidity (0.38%) while maintaining the total soluble solids, pH, lycopene content, color, and microbial inhibition. This study introduces a novel active biodegradable film with enhanced antimicrobial, mechanical, and antioxidant properties for sustainable food packaging applications.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>This study introduces an eco-friendly biopolymer coating formulated to extend the shelf life of food by reducing spoilage and maintaining quality during storage. The coating is cost-effective, easy to produce, and can be used for industrial-scale applications by giving a sustainable alternative to synthetic packaging. It can provide consumers with long-lasting produce by maintaining freshness, reducing food waste, and promoting environmentally conscious food preservation practices.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70179","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770497","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":"A novel active biopolymer coating of pectin, potato starch, and pyrogallol: Impact on postharvest quality of tomato (Solanum lycopersicum L.)","authors":"Aparna Ramadoss,&nbsp;Venkata Giridhar Poosarla,&nbsp;Shaik Sadiya,&nbsp;Nagaveni Shivshetty","doi":"10.1111/1750-3841.70179","DOIUrl":"https://doi.org/10.1111/1750-3841.70179","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>Recently, there has been an increasing interest in biodegradable films for extending food's shelf life. This study developed pectin–potato starch-based films incorporating varying pyrogallol concentrations and evaluated shelf life their physical, antioxidant, mechanical, optical, antibacterial, structural, biodegradation, and shelf-life properties. Among the tested films (F1, pectin; F2, pectin + potato starch; F3, pectin + potato starch + 0.5%pyrogallol; and F4, pectin + potato starch + 1%pyrogallol), F4 exhibited superior antibacterial activity against <i>Staphylococcus aureus</i> (42 mm), <i>Klebsiella pneumoniae</i> (20.5 mm), and <i>Escherichia coli</i> (25.5 mm), antioxidant activity (AA) (95% (diphenylpicrylhydrazyl), 76% (metal chelating activity), and 87% (hydroxyl radical scavenging assay)), mechanical, and soil biodegradation. Fourier transform infrared spectroscopy and field emission scanning electron microscopy confirmed biocompatibility, whereas differential scanning calorimetry studies showed thermal stability. Shelf-life studies on tomatoes at 30°C demonstrated that F4 film coating extended shelf life to 21 days by reducing weight loss (14.5%), total phenolic content (25 mg/100 g), AA (53.5%), firmness (46 N), and titratable acidity (0.38%) while maintaining the total soluble solids, pH, lycopene content, color, and microbial inhibition. This study introduces a novel active biodegradable film with enhanced antimicrobial, mechanical, and antioxidant properties for sustainable food packaging applications.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>This study introduces an eco-friendly biopolymer coating formulated to extend the shelf life of food by reducing spoilage and maintaining quality during storage. The coating is cost-effective, easy to produce, and can be used for industrial-scale applications by giving a sustainable alternative to synthetic packaging. It can provide consumers with long-lasting produce by maintaining freshness, reducing food waste, and promoting environmentally conscious food preservation practices.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70179","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770194","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":"Oxidation mechanism and interrelationship of lipid and protein oxidation in duck leg muscles during sous vide cooking","authors":"Kunming Cheng,&nbsp;Bin Xu,&nbsp;Yue Niu,&nbsp;Meng Sun,&nbsp;Danjun Guo,&nbsp;Wei Xu,&nbsp;Yang Yi,&nbsp;Hongguang Wang","doi":"10.1111/1750-3841.70187","DOIUrl":"https://doi.org/10.1111/1750-3841.70187","url":null,"abstract":"<p>The laws and interrelationships of lipid and protein oxidation in duck meat during sous vide cooking (SVC) are still unclear. In this study, the oxidation mechanisms of the muscle of duck legs during SVC were investigated from the aspects of fatty acid (FA) profile, antioxidant system activity, enzyme activity, and iron element. Lipid oxidation predominantly occurred within the initial 0–2 h of the SVC process, during which the Thiobarbituric acid reactive substances (TBARS) value escalated to 10-fold of its initial level. Protein oxidation was mainly observed between 0 and 4 h, with the carbonyl content increasing by 23.3%. The FAs profile underwent changes primarily within the initial 0–2 h, and then their proportions continued to evolve in a manner that was favorable for oxidative stability. Following 4 h of SVC, the scavenging rates of ·OH and DPPH· free radicals decreased to the lowest, decreasing by 92.9% and 45.6%. As cooking time increased, lipoxygenase activity increased by more than six times, while Total superoxide dismutase (T-SOD) and GSH-Px activity decreased by 31.7% and 75.2%, respectively. The heme iron content was decreased by 26.1% after 8 h of SV treatment. These data can provide a theoretical foundation for optimizing parameters of the SVC process and improving the oxidative stability of SVC meat products.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770341","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":"Tangeretin modulates gut microbiota metabolism and macrophage immunity following fecal microbiota transplantation in obesity","authors":"Weihui Peng,&nbsp;Zhangliu Jin,&nbsp;Jinjin Liu,&nbsp;Qirui Zhang,&nbsp;Wei Liu","doi":"10.1111/1750-3841.70171","DOIUrl":"https://doi.org/10.1111/1750-3841.70171","url":null,"abstract":"<p>Obesity, characterized by excessive body fat, is a leading preventable cause of death globally and represents one of the most critical public health challenges of the 21st century. This study aimed to investigate the action of tangeretin on gut microbiota metabolism and inflammation in high-fat diet (HFD)-induced obese mice. A model of obesity was established using 6-week-old male C57BL/6J mice fed with HFD, which were then used for the treatment with tangeretin (20 mg/kg/mice/day) or antibiotic (Abx). The results showed that the tangeretin intervention alleviated fat deposition and disorder of cellular structural integrity in the model group. The obese mice showed a significant increase in the levels of lipid (glycerol, triglyceride, and total cholesterol), inflammatory factors (IL-6 and TNF-α), and F4/80 expression in both serum and adipose tissues. Following tangeretin treatment, the levels of lipid, inflammatory factors, and the ratio of F4/80 + CD206 + macrophages were decreased in both serum and adipose tissue. 16S rRNA sequencing and LC-MS/MS analysis revealed that tangeretin decreased obesity in HFD-induced obese mice by interacting with gut microbiota, particularly influencing <i>Parabacteroides</i>, <i>Blautia</i>, and <i>Parasutterella</i>, and amino acids such as threonine, isoleucine, leucine, phenylalanine, arginine, glutamine, L-tryptophan, and tyrosine. Abx-mediated clearance of gut microbiota blocked the HFD-induced obesity and abrogated the therapeutic effects of tangeretin in obese mice. Fecal microbiota transplantation (FMT) proved that clearing gut microbiota with Abx blocked the beneficial effects of FMT^{HFD+Tangeretin} intervention. These findings suggested that tangeretin improved HFD-induced obesity by regulating lipid metabolism and modulating F4/80 macrophage activation via gut microbiota.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770347","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":"Effect of marination with bioprotective culture-containing marinade on Salmonella spp. and Listeria monocytogenes in chicken breast meat","authors":"Enise Begüm Göçmez,&nbsp;Osman İrfan İlhak","doi":"10.1111/1750-3841.70174","DOIUrl":"https://doi.org/10.1111/1750-3841.70174","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <p>This study investigated the survival of <i>Pseudomonas</i> spp., <i>Salmonella</i> spp., and <i>Listeria monocytogenes</i> in chicken breast meat marinated with a marinade containing bioprotective lactic acid bacteria (<i>Latilactobacillus curvatus</i>, <i>Latilactobacillus sakei</i>, and <i>Lactiplantibacillus plantarum</i>) during storage at 4°C and 8°C. In the first phase, a natural, chemical-free marinade (pH 3.6) was evaluated over 7 days. In this marinade, <i>Pseudomonas</i> spp. did not survive, <i>Salmonella</i> spp. were inactivated within 7 days, <i>L. monocytogenes</i> counts showed negligible reduction, and bioprotective cultures remained stable. In the second phase, chicken breast meat contaminated with <i>Salmonella</i> spp. and <i>L. monocytogenes</i> was divided into control (non-marinated), marinated control (M-C), and marinated with a marinade containing mixture of bioprotective cultures (M-PC). Initial pH values were 5.99 (control), 5.24 (M-C), and 5.32 (M-PC). At 4°C, <i>L. monocytogenes</i> counts in the M-PC group were 4.4 log₁₀ cfu/g lower than the control and 1.4 log₁₀ cfu/g lower than the M-C group on Day 14 (<i>p</i> &lt; 0.05). By Day 14, <i>Pseudomonas</i> spp. counts were 9.4, 7.3, and 5.7 log₁₀ cfu/g in the control, M-C, and M - PC groups, respectively (<i>p</i> &lt; 0.05). At 8°C, <i>Salmonella</i> spp. in the M-PC group fell below 1.0 log₁₀ cfu/g by Day 12, and <i>L. monocytogenes</i> counts were significantly lower than in the M-C group (<i>p</i> &lt; 0.05). Marinating with bioprotective cultures enhanced microbial safety and extended shelf life compared to marinating without them. This approach could offer significant potential for improving the preservation and safety of poultry products.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>Marinated poultry meat, whether prepared domestically by consumers or commercially produced by the poultry meat industry, is widely enjoyed for its flavor and convenience. In this study, bioprotective cultures were incorporated into the marinade as an alternative to chemical preservatives. The findings demonstrate that marinating chicken breast meat with a marinade composed entirely of natural ingredients and enriched with bioprotective cultures not only extends the product's shelf life but also significantly limits the survival of <i>Pseudomonas</i> spp., <i>Salmonella</i> spp. and <i>Listeria monocytogenes</i>. These results suggest that meat products marinated with bioprotective cultures, or ready-to-use marinades containing such cultures, can be effectively developed and marketed by the meat industry to meet consumer demand for safer, long-lasting, and naturally preserved food products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70174","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770348","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":"Prevalence of toxoplasmosis in natural ungulates as human zoonotic meat-borne pathogens: A systematic review and meta-analysis","authors":"Afsaneh Amouei,&nbsp;Azadeh Mizani,&nbsp;Mina Arabian,&nbsp;Saeed Hosseini Teshnizi,&nbsp;Ruzanna Gevorgyan,&nbsp;Fateme Amuei,&nbsp;Samira Dodangeh,&nbsp;Donya Sadeghi,&nbsp;Sabah Naeimi,&nbsp;Ahmad Daryani,&nbsp;Sargis A. Aghayan","doi":"10.1111/1750-3841.70172","DOIUrl":"https://doi.org/10.1111/1750-3841.70172","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>The increasing consumer interest in game meat, along with the potential transmission of <i>Toxoplasma gondii</i> from game meat to humans, poses significant challenges in assessing the related public health risks. The diverse transmission pathways of <i>T. gondii</i> and its ability to infiltrate host organisms offer an excellent opportunity for enhancing our comprehension of this pathogen's transmission dynamics. <i>Toxoplasma</i> has traditionally been a valuable model for studying host–pathogen interactions and investigating population, community, and environmental or ecological aspects. Therefore, a meta-analysis was conducted to estimate the worldwide prevalence and related ecological factors of parasites in wild ruminants. For this purpose, six data base were searched for studies published up to November, 2024. Apparent pooled prevalence was analyzed using a random-effect model with a 95% confidence interval. Furthermore, a univariate and multivariate meta-regression analyses were conducted to investigate associations of species, socio-demographic, geographical, and meteorological data with the prevalence of parasites. The apparent prevalence of <i>T. gondii</i> in wild ruminants was estimated at 12% across four continents. The pooled prevalence estimate across the three species was relatively consistent, with wild sheep showing a rate of about 12.80%, while wild goats (10.30%) and cattle (14.40%) exhibited a slightly higher prevalence. Meta-regression analyses showed a significant relationship among the variables of wild sheep, goat, and cattle species and subspecies, age, gender, samples, methods, continent, temperature, rainfall, humidity, and income level with the prevalence of parasites. The findings indicate the circulation of <i>T. gondii</i> but not a homogeneous exposure in wild ungulates, which could have significant implications for animal health, conservation, and public health.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70172","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770434","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":"Impact of immobilized pectinase-alginate beads on physicochemical properties, antioxidant activity, and reusability in papaya juice processing","authors":"Noor Asmeelya Ishak,&nbsp;Noor Aziah Serri,&nbsp;Hayati Samsudin,&nbsp;Maizura Murad","doi":"10.1111/1750-3841.70177","DOIUrl":"https://doi.org/10.1111/1750-3841.70177","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>Papaya fruit, which has a medium level of pectin content, faces critical challenges in the production of papaya juice, leading to an undesirable, highly viscous texture. Conventional reliance on the use of free pectinase enzymes has addressed this issue; however, their single-use nature has limited their efficiency and has subsequently brought about an increase in processing costs. Hence, immobilized pectinase-alginate (IPA) beads with calcium chloride were developed, and the effects of their reusability on the physicochemical and antioxidant characteristics of papaya juice were analyzed. Immobilization of pectinase enzyme with sodium alginate (2%–4%) and calcium chloride (0.1–0.3 M) resulted in an immobilization yield ranging from 93.06% to 95.82%. It was found that the IPA beads maintained more than 80% relative activity even after seven subsequent cycles while demonstrating storage stability with more than 88% residual activity for up to 35 days, proving their efficiency and sustainability. In the first cycle, treatment with IPA beads significantly reduced the pectin content (51.61 mg GalAE/100 mL) and viscosity (1.15 mPa.s) of papaya juice compared to the control, which exhibited higher values of 235.00 mg GalAE/100 mL and 2.46 mPa.s, respectively. Both immobilized and free enzymes exhibit comparable results, outperforming the control, but IPA benefits by improving process efficiency through enzyme reusability. In addition, IPA could significantly maintain papaya juice's antioxidant activity over four treatment cycles. Future research is needed to focus on industrial scaling, shelf life of the IPA beads, and consumer acceptance of the papaya juice treated with immobilized enzyme.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>Papaya juice processing is challenging due to its moderate pectin content, which contributes to high viscosity, reduced yield, and increased turbidity, affecting overall juice quality. The conventional application of free pectinase in juice processing introduces further complications related to enzyme stability, cost, and recovery for reuse. Immobilizing pectinase minimizes waste via enzyme reuse, decreases juice viscosity, enhances clarity, and maintains antioxidant properties, thereby promoting process sustainability and meeting consumer preferences. The technology can be scaled and applied to a wide range of fruit juice processing industries, improving efficiency and nutritional value.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770435","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":"Characterization of nutritional and volatile flavor compounds of Pleurotus eryngii under different cultivation methods","authors":"Ling Song,&nbsp;Xuebin Shao,&nbsp;Liping Zhang,&nbsp;Juan Lu,&nbsp;Yue He,&nbsp;Xing Zhou,&nbsp;Ruiping Luo,&nbsp;Yurong Liu,&nbsp;Fucong Luo,&nbsp;Chun Wu,&nbsp;Xiangqian Lv,&nbsp;Youli Gong,&nbsp;Lingchun Yang,&nbsp;Mingying Gui","doi":"10.1111/1750-3841.70120","DOIUrl":"https://doi.org/10.1111/1750-3841.70120","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p><i>Pleurotus eryngii</i> (DC.) Quél.is a nutritious mushroom. Efforts have been made by modifying cultivation conditions to increase the yield of <i>P. eryngii</i>. However, the effects of these changes on its flavor and nutritional characteristics are not well understood. This study measured the nutritional content and free amino acid (FAA) levels of <i>P. eryngii</i> cultivated using two methods: soil-covered cultivation (in which the mushroom spawn logs are covered with soil outdoors) and factory cultivation (in which the mushroom spawn logs are grown in indoor greenhouses). Volatile compounds (VCs) were also identified and quantified using solid-phase microextraction–gas chromatography–mass spectrometry, whereas partial least squares discriminant analysis and activity values were applied to evaluate aroma differences between the two cultivation methods and to identify key characteristic compounds. The results showed that the total nutritional content and FAA levels of <i>P. eryngii</i> grown using soil-covered cultivation were 10.03% and 42.57% higher, respectively, than <i>P. eryngii</i> grown under factory cultivation. A total of 334 VCs were identified, including 54 different aroma compounds. The odor activity value results indicated that 15 VCs could serve as key aroma compounds, with 1-octen-3-one, methanethiol, 3-methylthiopropanol, isovaleraldehyde, and 3-octanone contributing most to the aroma of <i>P. eryngii</i>. In conclusion, soil-covered cultivation can significantly enhance the quality of <i>P. eryngii</i>. These research findings can guide the production of high-quality <i>P. eryngii</i>.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p><i>P. eryngii</i>, known for its low fat and low calorie content, is an ideal fit for today's health-conscious diets. This study can help growers choose cultivation methods that best suit local environmental conditions and market demands. For example, if land is available and the emphasis is on flavor quality, soil-covered cultivation may be preferred. Conversely, if consistent, high, and stable yields are required throughout the year, factory cultivation is a suitable option. Furthermore, this research provides technical support and a theoretical foundation for the deep processing and industrialization of <i>P. eryngii</i>, promoting its sustainable development within the food industry.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749714","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":"Characterization of nutritional and volatile flavor compounds of Pleurotus eryngii under different cultivation methods","authors":"Ling Song,&nbsp;Xuebin Shao,&nbsp;Liping Zhang,&nbsp;Juan Lu,&nbsp;Yue He,&nbsp;Xing Zhou,&nbsp;Ruiping Luo,&nbsp;Yurong Liu,&nbsp;Fucong Luo,&nbsp;Chun Wu,&nbsp;Xiangqian Lv,&nbsp;Youli Gong,&nbsp;Lingchun Yang,&nbsp;Mingying Gui","doi":"10.1111/1750-3841.70120","DOIUrl":"https://doi.org/10.1111/1750-3841.70120","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p><i>Pleurotus eryngii</i> (DC.) Quél.is a nutritious mushroom. Efforts have been made by modifying cultivation conditions to increase the yield of <i>P. eryngii</i>. However, the effects of these changes on its flavor and nutritional characteristics are not well understood. This study measured the nutritional content and free amino acid (FAA) levels of <i>P. eryngii</i> cultivated using two methods: soil-covered cultivation (in which the mushroom spawn logs are covered with soil outdoors) and factory cultivation (in which the mushroom spawn logs are grown in indoor greenhouses). Volatile compounds (VCs) were also identified and quantified using solid-phase microextraction–gas chromatography–mass spectrometry, whereas partial least squares discriminant analysis and activity values were applied to evaluate aroma differences between the two cultivation methods and to identify key characteristic compounds. The results showed that the total nutritional content and FAA levels of <i>P. eryngii</i> grown using soil-covered cultivation were 10.03% and 42.57% higher, respectively, than <i>P. eryngii</i> grown under factory cultivation. A total of 334 VCs were identified, including 54 different aroma compounds. The odor activity value results indicated that 15 VCs could serve as key aroma compounds, with 1-octen-3-one, methanethiol, 3-methylthiopropanol, isovaleraldehyde, and 3-octanone contributing most to the aroma of <i>P. eryngii</i>. In conclusion, soil-covered cultivation can significantly enhance the quality of <i>P. eryngii</i>. These research findings can guide the production of high-quality <i>P. eryngii</i>.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p><i>P. eryngii</i>, known for its low fat and low calorie content, is an ideal fit for today's health-conscious diets. This study can help growers choose cultivation methods that best suit local environmental conditions and market demands. For example, if land is available and the emphasis is on flavor quality, soil-covered cultivation may be preferred. Conversely, if consistent, high, and stable yields are required throughout the year, factory cultivation is a suitable option. Furthermore, this research provides technical support and a theoretical foundation for the deep processing and industrialization of <i>P. eryngii</i>, promoting its sustainable development within the food industry.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749553","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}