Journal of Food Science最新文献

{"title":"Consumer Language-Based Sensory Descriptor Extraction and Volatile-Sensory Associations in Aged Light Flavor Baijiu.","authors":"Shiqi Liao, Xiran Wang, Haoying Han, Ting Meng, Jiachen Song, Yajing Zhang, Ying Han, Bei Wang","doi":"10.1111/1750-3841.71490","DOIUrl":"10.1111/1750-3841.71490","url":null,"abstract":"<p><p>Sensory evaluation of aged light-flavor baijiu (LFB) traditionally relies on trained panels and expert-generated lexicons; however, standardized descriptors may not fully reflect the terminology used by consumers during actual consumption. This study aimed to extract consumer-derived sensory descriptors from online reviews and integrate them with trained-panel evaluation and instrumental flavor analysis to characterize volatile compounds evolution during aging of LFB. A total of 9596 online review text segments were manually mined to extract flavor descriptors, which were subsequently used as sensory attributes for quantitative descriptive analysis (QDA). Electronic nose and headspace solid-phase microextraction Arrow gas chromatography-mass spectrometry (HS-SPME-Arrow-GC-MS) were used to characterize volatile profiles, and redundancy analysis (RDA) was applied to investigate associations between volatile compounds and sensory attributes. A total of 103 volatile compounds were identified, including 40 esters, 19 alcohols, 8 aldehydes, 7 acids, 3 ketones, 6 phenols, 12 terpenes and terpenoids, and 8 other compounds. Esters were the most abundant volatile fraction, increasing from 7359.99 to 13,611.60 µg/L during aging, whereas acids and phenols showed an increasing-then-decreasing trend. QDA showed that aged samples had higher floral, fruity, mellow, and lasting-aftertaste scores. RDA explained 49.85% of the total variance and revealed significant associations between consumer-derived descriptors and key volatile compounds. These findings provide a consumer-oriented framework linking online consumer language with chemical markers, supporting quality grading, sensory evaluation, and optimization of aging processes for LFB.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71490"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13579506/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148975436","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":"Microbiological Quality of Roasted Coffee and Survival Dynamics of Dry-Inoculated Bacteria During Storage.","authors":"Dionisio Pedro Amorim-Neto, Jaqueline Sousa Correia, Matheus Péricles Silva Láscaris, Carla Alves Barbosa, Bárbara Cipulo Legabão, Angelica Zaninelli Schreiber, Anderson S Sant'Ana","doi":"10.1111/1750-3841.71483","DOIUrl":"10.1111/1750-3841.71483","url":null,"abstract":"<p><p>This study evaluated the microbiological quality of 78 roasted coffee samples commercialized in Brazil, including whole-bean and ground products, and investigated the survival of bacterial species of food safety importance in roasted ground coffee during storage. Although all samples complied with Brazilian legislation, roasted coffee exhibited a diverse microbiological profile, including spoilage microorganisms, coliforms, mesophilic bacteria, and aerobic mesophilic sporeformers. In contrast, Salmonella, Escherichia coli, Staphylococcus aureus, Bacillus cereus spores, and thermophilic sporeformers were not detected. MALDI-TOF analysis identified a predominance of Bacillus and Staphylococcus species, including opportunistic microorganisms such as Klebsiella pneumoniae and Staphylococcus epidermidis. A dry inoculation challenge test demonstrated that both species remained viable in vacuum-packaged roasted ground coffee stored at 25°C for up to 42 days, exceeding the recommended post-opening shelf life. Weibull modeling indicated good fit for the survival curves and revealed distinct survival behaviors between microorganisms. Despite the persistence observed under low water activity conditions, coffee brewing with hot water resulted in non-detectable levels of both microorganisms throughout storage. PRACTICAL APPLICATIONS: This study showed that roasted coffee, whether whole bean or ground, can carry different types of microorganisms, including some capable of forming spores. Certain bacteria (S. epidermidis and K. pneumoniae) were able to remain alive in roasted coffee for more than 42 days at 25°C, demonstrating their ability to survive in this low-moisture environment. However, neither microorganism was detected in the final beverage after coffee brewing. These findings reinforce the importance of good hygiene and handling practices during coffee production and commercialization to maintain hygienic quality and minimize potential concerns for vulnerable populations.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71483"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13579491/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148975513","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":"Air Jet Impingement Baking of Bread: Heat-Mass Transfer Dynamics and Process Optimization.","authors":"Özgül Altay, Özge Filiz, Gönül Çavuşoğlu, Safiye Nur Dirim, Utku Şentürk, Figen Kaymak-Ertekin","doi":"10.1111/1750-3841.71456","DOIUrl":"10.1111/1750-3841.71456","url":null,"abstract":"<p><p>Air jet impingement baking is a high-intensity convective heating technology that enhances heat transfer efficiency by reducing thermal boundary layer resistance at the product surface. This study investigated the application of air jet impingement to bread baking, a volumetric food system with complex heat and mass transfer dynamics. Baking experiments were conducted at varying oven temperatures (165-195°C), air velocities (12-15 m/s), baking times (15-35 min), and tray positions using a central composite rotatable design. Product quality and process efficiency were evaluated through moisture content, height change, bulk density, bread volume, crust thickness, hardness, color parameters (a*, BI), springiness, hydroxymethylfurfural (HMF) formation, and energy consumption. Results indicated that temperature and baking time were the primary factors influencing structural development, browning, and HMF formation, whereas air velocity had a limited direct effect on most quality attributes. The intensified convective heat transfer in the impingement system accelerated surface heating and crust formation, achieving comparable or improved bread volume and texture at shorter baking times relative to conventional convection baking. Optimization analysis identified 195°C, 13.32 m/s air velocity, 35 min baking time, and lower tray position as the optimum conditions, providing balanced crust formation, desirable textural properties, and reduced energy consumption. Overall, air jet impingement baking demonstrates potential as an efficient alternative to conventional oven baking, improving heat transfer performance while maintaining product quality and minimizing formation of heat-induced processing contaminants.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71456"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13559855/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148917776","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":"Synergistic Effects of Dual-Enzyme Hydrolysis on Flavor Enhancement and Umami Improvement in Tilapia Bone Byproducts.","authors":"Dan Xu, Renfeng Miao, Rifu You, Lixin Wen, Hong Yao, Zhenlang Xie, Tangyu Yang, Siming Zhu, Lin Li, Bing Li, Yipeng Yang, Zhongsheng Tang","doi":"10.1111/1750-3841.71440","DOIUrl":"https://doi.org/10.1111/1750-3841.71440","url":null,"abstract":"<p><p>Tilapia processing generates significant quantities of byproducts, such as fish bones, which can be converted into valuable protein hydrolysates through enzymatic hydrolysis. To overcome the limitations regarding efficiency and flavor profile associated with the use of flavorzyme alone, this study investigated a stepwise dual-enzyme hydrolysis strategy. Five commercial endopeptidases-bromelain, neutral protease, alkaline protease, papain, and trypsin-were evaluated in combination with flavorzyme to improve the physicochemical properties and flavor characteristics of tilapia bone hydrolysates. The trypsin-flavorzyme (TF) dual-enzyme system achieved a hydrolysis equivalent of 287.91 mmol/g (with 61.50% of peptides <0.5 kDa) and a free flavor-enhancing amino acid content of 150.0 mg/g, thereby improving the umami potential of the hydrolysate. Electronic sensor analysis revealed significant differences in the volatile odor profiles among the various dual-enzyme systems. GC-IMS and HS-GC-IMS analyses demonstrated that the TF system generated the highest concentrations of total aldehydes and alcohols and significantly increased the levels of key volatile compounds, including aldehydes (nonanal, octanal, hexanal), alcohols (1-octen-3-ol), ketones (1-hepten-3-one), and esters. These results indicate that this innovative dual-enzyme hydrolysis strategy enables the deep and efficient hydrolysis of proteins, transforming fish processing byproducts into high-value flavor enhancers; this approach not only significantly improves flavor quality and added value but also expands avenues for efficient utilization, thereby enhancing the fishery supply value chain.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71440"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148987263","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Preparation, Structural Features, Bioactivities, and Food Application of Oyster Mushroom Polysaccharides: A Review.","authors":"Wei Tang, Yiteng Zhang, Luyu Yan, Yuanwu Wu, Jianfei Tang, Dan Liu, Hao Zhong, Xiaoyin Wang, Yunfeng Zhao, Qian Xu","doi":"10.1111/1750-3841.71446","DOIUrl":"10.1111/1750-3841.71446","url":null,"abstract":"<p><p>Water-soluble oyster mushroom polysaccharides (OMPs) are multifunctional biopolymers with growing relevance in food and health-related applications. This review summarizes recent progress in the extraction, purification, structural features, biological activities, and food applications of OMPs, with particular emphasis on tentative structure-activity relationships constrained by heterogeneous experimental evidence. Conventional and emerging extraction approaches, including hot water, enzyme-assisted, ultrasound-assisted, and microwave-assisted methods, are compared in terms of yield and structural integrity. The monosaccharide profiles of OMP fractions vary considerably across different preparation conditions: glucose is universally the dominant component (17.78%-100%), followed by mannose (3.60%-40.34%) and galactose (3.09%-100%), with this compositional variation largely driven by extraction approaches, purification procedures, and fractionation strategies. Water-soluble OMPs are mainly β-glucans with β-(1→3)(1→6)-linked glucose backbones, while small amounts of galactans occur in certain fractions. A wide range of in vitro and animal assays report antioxidant, antitumor, anti-obesity, immunoregulatory, and gastrointestinal protective capacities of OMPs, yet these biological outcomes are dependent on OMP purity, molecular weight range, experimental dosage, and cell/animal model systems. Substantial in vitro and in vivo evidence confirms that OMP bioactive potency closely correlates with monosaccharide composition, molecular weight profile, and functional group distribution. Chemical modifications (e.g., sulfation, phosphorylation, selenization) can further boost OMP bioactivities. In food systems, β-(1→3)/(1→6)-glucan-rich OMPs have been used as stabilizers and texture modifiers. Despite progress, challenges remain in large-scale production, structural standardization, and mechanistic elucidation. Future studies should integrate advanced analytical techniques, multiomics strategies, and artificial intelligence (AI)-assisted modeling to facilitate rational design and industrial application of OMP-based functional materials.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71446"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13559875/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148917846","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":"Characterization of Thermally Induced Gelatinization of Corn Starch and Its Effect on Storage Viability of Yeast.","authors":"Siqian Ma, Junli Xu, Kainan Geng, Yanxing Wei, Haifeng Li, Zhijian Li","doi":"10.1111/1750-3841.71438","DOIUrl":"https://doi.org/10.1111/1750-3841.71438","url":null,"abstract":"<p><p>Scalding treatment significantly influences starch physicochemical properties, which in turn affect yeast viability. However, the relationship between the degree of starch gelatinization and yeast preservation remains unclear. This study investigated the structural and physicochemical properties of corn starch following gelatinization at different processing temperatures (50°C-90°C) and their effect on the storage survival rate of Saccharomyces cerevisiae Y10. As the temperature increased, a reduction in crystallinity and setback value was observed. The moisture content and water mobility increased progressively as the temperature rose from 50°C to 70°C, and remained stable at higher temperatures. Concurrently, water activity reached its maximum (0.483) at 70°C. No significant differences in reducing sugar content were observed among treatments. Structural characterization suggested that treatment at 70°C induced moderate swelling and rupture of starch granules, forming a porous microstructure. Meanwhile, the gelatinization treatment at 70°C was observed to yield the highest rate of yeast survival, at 15.00%. Correlation analysis suggested that survival rate was positively correlated with moisture content (r = 0.99, p < 0.001), while showing significant negative correlations with peak viscosity (r = -0.96, p < 0.001) and crystallinity (r = -0.91, p < 0.001) in the range of 50°C-70°C. In conclusion, gelatinization at 70°C significantly enhanced yeast survival during storage by optimizing the moisture distribution and structural matrix of the starch substrate. This study elucidates the relationship between starch gelatinization and yeast viability, providing a theoretical basis for optimizing the process of starch-based yeast viability preservation. PRACTICAL APPLICATIONS: This research is primarily applicable to starch-based yeast starters and provides a foundation for developing ready-to-use, room-temperature-stable dough starters suitable for home baking and commercial bakeries. Furthermore, these findings contribute to the production of fermentation agents with longer shelf lives and stable activity (such as those used in sourdough, yeast starters, fermented dough, and rice wine).</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71438"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149014936","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":"The Impact of Environmental, Nutritional, and Animal Welfare Labeling of Plant-Based Cream Cheese on Consumer Perception.","authors":"Cayla E J Weiler, Chase D Morhart, Brianna Power, Zach Adams, Matthew B McSweeney","doi":"10.1111/1750-3841.71485","DOIUrl":"10.1111/1750-3841.71485","url":null,"abstract":"<p><p>Plant-based alternatives (PBAs) to dairy products are increasingly positioned as nutritionally beneficial, sustainable, and ethical food choices; however, consumer acceptance of PBAs remains limited, partly due to sensory challenges and uncertainty surrounding effective product communication strategies. This study investigated the influence of environmental, nutritional, and animal welfare labeling on consumer perception of plant-based cream cheese (PBCC). A total of 114 consumers evaluated the same commercially available PBCC under four labeling conditions: blinded (control) and with statements about nutritional benefits, environmental benefits, and animal welfare. Participants completed hedonic evaluations of appearance, flavor, texture, and overall liking; check-all-that-apply (CATA) questions for sensory and emotional attributes; and a willingness-to-purchase question. Prior to sensory testing, participants also completed word association tasks and comment questions to assess baseline perceptions of PBCC. Sensory properties, particularly creaminess, smoothness, and spreadability characteristics, emerged as central drivers of consumer expectations and acceptance. Labeling significantly influenced consumer responses despite the product remaining unchanged. Nutritional and animal welfare claims significantly increased overall liking compared to the control (p < 0.05), while animal welfare labeling also significantly improved the texture liking and willingness to purchase scores. Environmental labeling produced comparatively weaker effects. CATA results demonstrated that nutritional and animal welfare labels were associated with more favorable sensory and emotional responses, supporting the presence of a label-induced halo effect. These findings suggest that strategic nutritional and ethical messaging may enhance consumer acceptance of PBCCs. The results provide valuable insight for the development and marketing of plant-based dairy alternatives. PRACTICAL APPLICATIONS: The findings of this study provide insight for manufacturers and marketers of plant-based alternatives seeking to improve consumer acceptance of plant-based cream cheese. Results demonstrate that nutritional and animal welfare labeling can positively influence consumer perception, overall liking, and willingness to purchase, even when product formulation remains unchanged. Animal welfare claims showed the strongest positive influence, indicating that ethical messaging may resonate more strongly than environmental sustainability claims for this product. However, sensory properties remain important, as smoothness, spreadability, dairy-like characteristics, and the absence of aftertaste were identified as critical drivers of acceptance.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71485"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13583911/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148987342","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":"Dendrobium Polysaccharides in Alcoholic Beverage Matrices Structure Stability Functionality and Processing Strategies.","authors":"Wei Cheng, Na Li, Qingyun Zhu, Chao Jiang, Shunchang Pu, Wei Lan, Yuan Zhang, Xianfeng Du","doi":"10.1111/1750-3841.71510","DOIUrl":"https://doi.org/10.1111/1750-3841.71510","url":null,"abstract":"<p><p>Dendrobium spp. are widely recognized as medicinal and edible botanical resources in East Asia, and their polysaccharides have attracted increasing attention as bioactive macromolecules with antioxidant, immunomodulatory, gastrointestinal protective, and hepatoprotective potential. In parallel, consumer interest in botanical, sensory-rich, and functionalized alcoholic beverages has stimulated exploratory research on Dendrobium-fortified rice wines, prepared wines, liqueurs, and blended liquors. However, the translation of Dendrobium polysaccharides from aqueous extracts into ethanol-containing beverage matrices remains technically challenging because ethanol can alter polysaccharide solubility, chain conformation, colloidal interactions, flavor release, and long-term stability. This review summarizes recent progress in the extraction, purification, and structural characterization of Dendrobium polysaccharides, with particular emphasis on molecular weight distribution, acetylation, monosaccharide composition, viscosity, and alcohol compatibility. The behavior of these polysaccharides in alcoholic systems is then discussed from the viewpoints of antioxidant retention, immune and gut-liver axis regulation, rheological modification, aroma release, mouthfeel improvement and precipitation control. Key formulation strategies, including base liquor selection, addition mode, hydroalcoholic extraction, ultrasonication, clarification, sterilization, aging, and packaging, are critically evaluated. Furthermore, analytical methods for polysaccharide quantification, molecular fingerprinting, shelf-life prediction, safety assessment, and regulatory compliance are reviewed. Current evidence suggests that Dendrobium polysaccharides may act as both bioactive ingredients and natural macromolecular modulators in alcoholic beverage matrices, but direct studies in high-ethanol products remain limited. Future research should focus on ethanol-induced conformational transitions, polysaccharide-polyphenol-protein interactions, standardized functionality evaluation, realistic dose translation, and responsible product claims. This review provides a scientific basis for developing reproducible, stable and industrially scalable Dendrobium polysaccharide-enriched alcoholic beverages.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71510"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149056652","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":"Comparative Valorization of Amazonian Fruit Wastes Reveals Açaí Seeds as a Promising Source of Antibacterial and Antioxidant Compounds.","authors":"Lucas Figueiredo da Silva, Yasmin Lobato Salgado, Yanka Braga Palheta, Marta Chagas Monteiro, Ingryd Rodrigues Martins, Johnatt Allan Rocha de Oliveira","doi":"10.1111/1750-3841.71477","DOIUrl":"10.1111/1750-3841.71477","url":null,"abstract":"<p><p>Evaluation of the biological activity of food wastes is essential to identify promising bioactive compound sources for food applications. This study comparatively analyzed bioactive compounds and biological activities of Amazonian agro-industrial fruit wastes: acerola pomace (AP), açaí seed (AS), mango peel (MP), and pupunha peel (PP), aiming at their valorization as natural antioxidants and antimicrobials. Extracts were obtained by dynamic maceration using ethanol and methanol, and thermal treatment using water and diluted sulfuric acid at mass/solvent ratios of 1:10 and 1:20 (w/v). Total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (AA), and major phenolic compound profile by HPLC-DAD were determined. Antibacterial activity was assessed by broth microdilution. Extracts showing antimicrobial potential were further evaluated for cytogenetic safety using the Allium cepa assay. Ethanolic and methanolic AS extracts (ASE and ASM) at 1:10 (w/v) showed the highest TPC (2,252.20 and 2240.00 mg GAE/100 g, respectively). ASM showed the highest TFC (1112.31 mg/100 g), while ASE showed the highest AA (25661.90 µmol TE/100 g). Catechin was the predominant phenolic compound in ASE 1:10 (29.86 ± 0.64 mg/100 g). Only ASE and ASM showed antibacterial activity, with bactericidal effects against Staphylococcus aureus and bacteriostatic activity against Proteus mirabilis and Pseudomonas aeruginosa. ASM exhibited genotoxic and mitodepressive effects, whereas ASE demonstrated the lowest cytogenetic alterations at the bactericidal concentration. ASE represents a promising renewable source of bioactive compounds for high-value products, supporting sustainable waste management. PRACTICAL APPLICATIONS: Amazonian fruit residue extracts, especially those obtained from açaí seeds, showed potential as sustainable sources of natural antioxidant and antibacterial compounds. The ethanolic açaí seed extract may be explored as a functional ingredient or natural additive in food products, contributing to cleaner-label formulations, improved oxidative stability, and extended shelf life. This study also highlights the importance of selecting extraction methods that combine bioactivity with biological safety for future food applications.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71477"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13613072/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149035727","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 Frying Batches and Oil Oxidation on Sensory Properties and Volatile Compounds of Batter-Coated Meat Strips","authors":"Xinyue Wang,&nbsp;Miao Feng,&nbsp;Zaifei Zheng,&nbsp;Luyi Jin,&nbsp;Xiao Ma,&nbsp;Changming Ma,&nbsp;Haibo Shen,&nbsp;Mingcheng Zhang,&nbsp;Dengyong Liu","doi":"10.1111/1750-3841.71354","DOIUrl":"10.1111/1750-3841.71354","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Repeated frying in soybean oil affects the flavor quality of fried meat products, but the mechanisms underlying flavor evolution remain unclear. Batter-coated meat strips (BCMSs) were used to investigate flavor changes during repeated frying. Sensory characteristics were evaluated using Check-All-That-Apply (CATA) and Temporal Dominance of Sensations (TDS), combined with electronic nose, electronic tongue, GC–MS, GC–MS/MS, and physicochemical analyses of frying oil. The results showed that BCMS flavor quality followed a “first improvement then deterioration” trend with increasing frying cycles. Samples fried within six to 30 batches exhibited the most desirable sensory characteristics, whereas prolonged frying increased greasy, oxidized, and rancid attributes. Lipid oxidation-derived volatile compounds were closely associated with oil deterioration and negative sensory perceptions. Overall, six to 30 frying batches were identified as the optimal frying range for BCMSs, and lipid oxidation was confirmed as the primary mechanism driving flavor deterioration during repeated frying.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":""},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148872240","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}