Journal of Food Science最新文献

{"title":"Mechanistic Insights Into the Influence of Ultrasonic Pretreatment Power on Flavor of Antarctic Krill Protein Hydrolysates.","authors":"Bo Wang, Yurui Zhang, Wenzheng Shi","doi":"10.1111/1750-3841.71362","DOIUrl":"10.1111/1750-3841.71362","url":null,"abstract":"<p><p>This study investigated the multifaceted impacts of ultrasonication on the flavor profile and nutraceutical properties of Antarctic krill protein hydrolysates. A two-stage processing protocol was employed, comprising high-speed homogenization as an initial pretreatment followed by ultrasonic treatment at varying power levels. The results demonstrated that ultrasonic pretreatment significantly enhanced proteolytic efficiency during hydrolysis, as evidenced by a 34.15% increase in degree of hydrolysis at 180 W. Multidimensional analysis revealed concomitant improvements in functional and sensory attributes. The 180 W-treated hydrolysate exhibited superior antioxidant capacity, with a 1.08-fold increase in DPPH radical scavenging activity compared to controls. Free amino acid analysis revealed that ultrasonic treatment enhanced the taste characteristics of the hydrolysate. Furthermore, the diversity and content of volatile compounds, particularly aldehydes, increased with rising ultrasonic power, further contributing to enhanced flavor complexity. The results provide both a theoretical basis and technical support for the development of high-quality aquatic protein seasonings.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 8","pages":"e71362"},"PeriodicalIF":4.1,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13499075/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148786302","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":"Mechanistic Insights Into Wall-Breaking Selenium-Enriched Yeast Intervention on Glycolipid Homeostasis in Type 2 Diabetic Rats Through Gut Microbiota Modulation.","authors":"Wenqian Tang, Runhua Hao, Xiangjun Chen, Ligang Yang, Wang Liao, Hui Xia, Shaokang Wang, Guiju Sun","doi":"10.1111/1750-3841.71376","DOIUrl":"https://doi.org/10.1111/1750-3841.71376","url":null,"abstract":"<p><p>Type 2 diabetes mellitus (T2DM), a metabolic disorder closely associated with dietary factors, exhibits potential pathogenic links with gut microbiota dysbiosis. This study investigated the therapeutic potential of wall-breaking selenium-enriched yeast (WBS) through systematic exploration of its regulatory mechanisms on metabolism and gut microbiota in streptozotocin-induced T2DM rat models. Key findings revealed that the WBS effectively elevated selenium levels in serum and major tissues. Therapeutically, considerable improvements were observed in blood glucose-related parameters and glycolipid metabolism, alongside enhanced pancreatic function and antioxidant enzyme activities. Histopathological examination demonstrated attenuated fibrosis in liver and kidneys, accompanied by their functional restoration. Moreover, WBS reversed T2DM-induced gut dysbiosis, particularly enriching bacteria including Bacteroidota and Ruminococcus. Concurrently, fecal SCFA content showed marked elevation. The anti-inflammatory effects were evidenced by downregulated colonic inflammatory cytokines and related mRNA expressions. These findings provide theoretical foundation for developing selenium-enriched yeast products and formulating nutritional strategies for T2DM intervention. PRACTICAL APPLICATIONS: The findings of this study help clarify the role of selenium-enriched yeast in modulating dysregulated glycolipid metabolism in Type 2 diabetes through the gut microbiota.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 8","pages":"e71376"},"PeriodicalIF":4.1,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13481852/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148786248","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 Comparative Analysis of Cashew Kernel Oil: Physicochemical Characteristics and Yield From Different Extraction Methods.","authors":"Peter Sarpong, Gustav Komla Mahunu, Newlove Akowuah Afoakwah","doi":"10.1111/1750-3841.71352","DOIUrl":"https://doi.org/10.1111/1750-3841.71352","url":null,"abstract":"<p><p>This study evaluated the oil yield and physicochemical quality of cashew kernel oil (CKO) extracted using four traditional methods: direct hot-water flotation with salt (WS), without salt (WOS), fermentation with salt (FWS), and fermentation without salt (FWOS). Significant differences (p < 0.05) were found among methods. FWS yielded the highest oil content (18.84%), whereas FWOS yielded the lowest (16.23%). The WOS method produced oil with the lowest peroxide value (5.88 meq O₂/kg), p-anisidine value (0.85), and impurity content (0.060%), indicating superior oil purity and oxidative stability. In contrast, oil from FWS had higher peroxide (9.42 meq O₂/kg) and p-anisidine values (3.04), reflecting increased oxidation. Saponification values ranged from 83.94 to 128.05 mg KOH/g, free fatty acids from 0.35% to 2.66%, and iodine values from 38.35 to 54.15 g I₂/100 g. Principal component analysis revealed distinct quality clusters among methods, with WOS and FWOS oils grouping separately from FWS. Correlation analysis showed strong positive correlations between saponification value and free fatty acids (r = 0.942) and between impurities and FFA (r = 0.846), while moisture correlated negatively with peroxide (r = -0.922). Oil extracted by the WOS method exhibited superior purity and oxidative stability and is ideal for quality-focused applications. Conversely, FWS produced the highest oil yield, which is beneficial for quantity but requires refinement or antioxidants to manage oxidation. PRACTICAL APPLICATIONS: The CKO obtained via WOS has superior purity and oxidative stability, making it suitable for direct use in food and cosmetics, without the need for extensive refinement. The FWS method, on the other hand, produces high-yield oil suitable for industrial-scale production; however, additional refinement to reduce oxidation is needed. The findings from this study provide small-scale oil processors with extraction methods to choose from based on the quality requirements of the end product.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 8","pages":"e71352"},"PeriodicalIF":4.1,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13481881/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148786250","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":"Exploring Safety and Antioxidant Activity of Lactiplantibacillus plantarum F190 and Optimizing Its Exopolysaccharide Production Based on Genomic and In Vitro Experiments.","authors":"Xueyan Jia, Ruonan Liu, Yanfeng Tuo, Shujuan Jiang","doi":"10.1111/1750-3841.71359","DOIUrl":"https://doi.org/10.1111/1750-3841.71359","url":null,"abstract":"<p><p>Lactiplantibacillus plantarum F190 with an exopolysaccharide (EPS) yield of 513.38 mg/L was screened from strains isolated from traditional dairy products in Xinjiang, China. In vitro safety evaluation showed that this strain was nonhemolytic, sensitive to common antibiotics, and exhibited low biogenic amine formation. Whole-genome sequencing provided supportive evidence for its favorable safety profile through analyses of virulence factor and antibiotic resistance genes. In vitro antioxidant assays suggested that the fermented supernatant (FS) might serve as a primary active fraction contributing to the antioxidant activity of strain F190, with its DPPH, ABTS, and hydroxyl radical scavenging rates measured at 87.93 ± 0.11%, 37.49 ± 0.36%, and 49.81 ± 1.42%, respectively; EPS-2, purified from F190-EPS, could be an important bioactive fraction exerting antioxidant activity in F190-EPS and was observed to possess radical scavenging capacities of 72.58 ± 0.97% for ABTS, 50.48 ± 0.77% for DPPH, 49.02 ± 0.59% for hydroxyl radical, and 45.22 ± 1.47% for superoxide anion. The fermentation conditions for EPS production were optimized through single-factor experiments and response surface methodology with EPS yield as the response variable, resulting in a 36.97% increase in EPS yield. This study provides a theoretical foundation for the industrial production of EPS from L. plantarum F190 and the application of its antioxidant potential.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 8","pages":"e71359"},"PeriodicalIF":4.1,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13476950/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148757188","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":"Analytical Prediction of Water Activity Evolution for Shelf Life Modeling of Packaged Dehydrated Foods.","authors":"Maria Giannakourou, Ioanna Semenoglou, Efimia Dermesonlouoglou, Petros Taoukis","doi":"10.1111/1750-3841.71408","DOIUrl":"10.1111/1750-3841.71408","url":null,"abstract":"<p><p>This study investigates the performance of different Moisture Sorption Isotherm (MSI) equations in predicting the shelf life of dehydrated fish powder, packaged in materials of different water vapor barrier properties. Fish soup powder, produced from salmon by-products, packed in polylactic acid (PLA) and multilayer PET/PE/EVOH/PE pouches and stored under controlled temperature (20°C-50°C) and relative humidity (21%-51%) conditions was used as case study. Water transfer, lipid oxidation, and color change were monitored to assess quality degradation during storage as a function of temperature and water activity (a_w). The GAB (Guggenheim-Anderson-de Boer) model provided the best fit across the entire a_w range, while BET (Brunauer, Emmett, and Teller) and the linear MSI were applicable in the lower a_w region (< 0.65). MSI models were incorporated into the moisture transport equation governing water vapor exchange through the packaging film, and the resulting differential equation was solved in closed form: fully explicit in time for the linear model, and as an explicit relationship between time and water activity for BET and GAB, the latter reported here for the first time. This analytical solution based on the GAB MSI obviates the need for numerical solution algorithms and facilitates calculations. This further enabled product quality prediction, based on lipid oxidation and browning kinetics, demonstrating a tool for selecting packaging materials and estimating shelf life of low-moisture foods at variable storage conditions. PRACTICAL APPLICATIONS: This study provides a practical tool for predicting the shelf life of low-moisture foods by combining moisture sorption isotherms with analytical solutions of water transfer equations. The proposed approach can assist food manufacturers in selecting appropriate packaging materials based on their barrier properties and expected storage conditions. It also enables faster and less labor-intensive shelf life estimation compared to traditional experimental methods.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 8","pages":"e71408"},"PeriodicalIF":4.1,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13507950/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148816814","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":"Methods for Maintaining and Using Lactic Acid Bacteria Starter Cultures for Commercial Cucumber Fermentation Brined With Low Salt.","authors":"Amanda B Santos, Clinton A Page, Ilenys M Pérez-Díaz, Fernanda B O Santos, Francisco Noé Arroyo-López","doi":"10.1111/1750-3841.71363","DOIUrl":"10.1111/1750-3841.71363","url":null,"abstract":"<p><p>We assessed frozen (-20°C) storage of lactic acid bacteria (LAB) in cryovials containing plastic beads known as Microbanks and developed a method for utilizing them in preparing starter cultures for commercial fermentations. Microbanks preserved Lactococcus lactis and Levilactobacillus brevis for 1 year, whereas Pediococcus spp. and Lactiplantibacillus pentosus and Lactiplantibacillus plantarum were viable for 22 months. The preserved LAB were resuscitated in cucumber, carrot, or sweet potato juice after 24-30 h of incubation at ambient temperature. Cucumber fermentation medium (CFM), used for the pre-adaptation of the starter cultures to 342 mM (2%) sodium chloride (NaCl), sustained the growth of the preserved LAB to maximum cell densities in 12-24 h. Pre-adaptation of cultures in 100 mL CFM supported quick acid production, but inoculation of up to 10 L of CFM with a 10 µL loop full of cells sufficed for a complete fermentation and biomass production. Cultures of Lc. lactis and L. plantarum reached maximum cell densities in CFM in 12 h, whereas L. pentosus presented a 2 h delay (14 h). Lev. brevis and Pediococcus spp. needed 16 h incubation to achieve maximum cell densities in CFM. Acid production by the LAB revived in CFM supplemented with 342 mM NaCl, 18 mM calcium chloride, and 18 mM calcium hydroxide reduced the pH to 5.60 ± 0.51 by the time they reached maximum cell densities. These observations led to a method for the maintenance of LAB in Microbanks in a household freezer, and for their use in preparing starter cultures for commercial cucumber fermentations. PRACTICAL APPLICATIONS: Implementation of commercial cucumber fermentations with reduced salt demands the utilization of starter cultures to guide fermentations to the endpoint, assure acid production, and prevent processing defects. The methods described here create opportunities for processors to generate starter cultures in-house for commercial-scale cucumber fermentations using functional strains isolated from such habitats.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 8","pages":"e71363"},"PeriodicalIF":4.1,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13498662/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148786291","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":"Evaluation of the Neuroprotective Effects of Diospyros discolor and Diospyros ebenum Leaf Bioactive Fractions In Vivo and Their UPLC-ESI-MS/MS Chemical Characterization: A Comparative Study.","authors":"Nada Fareed, Fadia S Youssef, Rola M Labib, Rasha Tawfiq, Dina M El-Kersh","doi":"10.1111/1750-3841.71397","DOIUrl":"10.1111/1750-3841.71397","url":null,"abstract":"<p><p>Species of Diospyros L. genus (Ebenaceae family) are known for their economic, nutritional, and pharmacological values. This study aimed to compare the neuroprotective effects of Diospyros discolor and Diospyros ebenum against dementia, with reference to their phytochemical composition. Chemical composition of both species was unveiled through ultra-performance liquid chromatography-electrospray tandem mass spectrometry (UPLC-ESI-MS/MS). Promising fractions of both species were standardized against the major identified active constituent(s) via high-performance liquid chromatography-photodiode array detector (HPLC-PDA). Both Diospyros species were evaluated for their neuroprotective activity in vivo using scopolamine-induced dementia in animal model. UPLC-ESI-MS/MS of the EtOAc fractions of D. discolor and D. ebenum resulted in identification of 14 and 48 compounds, respectively, which belong to different classes, namely, organic acids, phenolics, naphthoquinones, triterpenoids, and sterols. Gallic acid contents in EtOAc fractions of D. discolor and D. ebenum were 295.95 and 1.5 µg/mg fraction, respectively. In elevated plus-maze (EPM) test, a tendency towards reduction in the inflexion ratio (IR) was noticed in scopolamine-injected group, however, groups treated with EtOAc fractions of D. discolor, D. ebenum, and pure gallic acid displayed a counteraction pattern. In novel object recognition (NOR) test, tested groups showed the same discrimination index. In brain histological study, treated groups with D. discolor, D. ebenum, and pure gallic acid revealed amelioration compared to scopolamine. In alignment, both EtOAc fractions and gallic acid counteracted the scopolamine-induced dementia in rats and significantly lowered the levels of acetylcholinesterase. Thus, Diospyros species demonstrated a significant ameliorative effect on neurotoxicity induced by scopolamine.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 8","pages":"e71397"},"PeriodicalIF":4.1,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13499076/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148786204","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":"An Edible Film Containing Evodia rutaecarpa Essential Oil for Alleviating Post-Harvest Quality Deterioration in Fresh Mangoes.","authors":"Jin Cai, Hangjun Lv, Lijuan Sun, Xingyuan Gao, Mengqian Lu","doi":"10.1111/1750-3841.71398","DOIUrl":"10.1111/1750-3841.71398","url":null,"abstract":"<p><p>Mango is a significant tropical fruit, characterized by its high nutrient content and distinctive flavor. However, as a well-known climacteric fruit, mangoes are highly susceptible to quality deterioration during post-harvest storage if proper preservation measures are not taken. The present study utilized a composite film for the purpose of preserving mangoes post-harvest, employing a combination of chitosan, Evodia rutaecarpa essential oil (WEO), and glycerin as the fundamental raw materials. GC-MS analysis of WEO identified 48 components, including various antibacterial and antioxidant compounds. WEO nanoemulsions (WEON) were prepared, and characterization was based on particle size, zeta potential, and PDI. The optimal loading ratio was 6% v/v. The composite films were prepared using the solvent casting method and characterized by AFM, SEM, XRD, and FTIR to verify the successful incorporation of WEON into the composite films. The performance testing indicated that the composite film comprising 40% WEON (CS-40%WEON) exhibited optimal performance, characterized by its superior barrier properties (oxygen permeability: 19.81 × 10^-4∙g∙m^-2∙s^-1 and water vapor permeability: 44.59 × 10^-8∙g∙m^-1∙h^-1∙Pa^-1). In addition, CS-40% WEON exhibited significant antioxidant (DPPH: 80.75% and ABTS⁺: 83.01%) and antibacterial properties (inhibitory zone: 16.43 mm (Escherichia coli) and 15.87 mm (Staphylococcus aureus)). During 10 days of mango preservation experimentation conducted at ambient temperature, the CS-40%WEON was found to enhance the appearance of the mangoes, reduce discoloration and the presence of brown spots, decrease water loss and the loss of soluble solids, and maintain fruit hardness and flavor. In summary, this composite film effectively preserved the freshness of mangoes after harvest. PRACTICAL APPLICATIONS: This study provided a novel approach to the problem of post-harvest preservation of mangoes by combining Evodia rutaecarpa essential oil with chitosan.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 8","pages":"e71398"},"PeriodicalIF":4.1,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13499078/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148786240","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects and Mechanisms of Fermentation by Nonconventional Yeast Kazachstania servazzii CDLB-YE05 on the Flavor and Texture of Fresh Noodles.","authors":"Long Zhang, Qianqian Zhang, Yajing Qi, Mohammed Obadi, Shuyi Liu, Qingqing Li, Bin Xu","doi":"10.1111/1750-3841.71344","DOIUrl":"https://doi.org/10.1111/1750-3841.71344","url":null,"abstract":"<p><p>Noodles are a traditional staple food in Asia, and fermentation has gained increasing attention for improving their quality. This study investigated the effects of the nonconventional yeast Kazachstania servazzii CDLB-YE05 on the quality of fresh noodles, using unfermented fresh noodles (CK) and noodles fermented with commercial Saccharomyces cerevisiae (SC) as controls. Sugar metabolism, volatile flavor, texture, and the protein-starch network were systematically evaluated. Results showed that YE05 maintained high amylase activities, promoted maltose accumulation, and preserved higher levels of fructose and sucrose. In terms of flavor, YE05 fermentation increased the odor activity values of key aroma compounds, including ethyl acetate, isoamyl alcohol, and 2,3-butanedione, whereas cooked YE05 noodles retained a characteristic aroma profile dominated by aldehydes, ketones, and furan compounds. Regarding texture, YE05 fermentation increased the content of α-helix and post-cooking disulfide bond content, altered starch pasting properties by reducing peak viscosity and breakdown, increased gelatinization enthalpy, and enhanced starch gel strength, leading to the formation of a dense and uniform honeycomb-like microstructure, which subsequently increased noodle springiness by 32.83% and reduced cooking loss by 24.77% compared to the control. These findings reveal that YE05 enhances fermented noodle quality by coordinately regulating sugar metabolism, protein network reorganization, and starch structure, providing a mechanistic basis for the development of superior products.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 8","pages":"e71344"},"PeriodicalIF":4.1,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13476956/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148757069","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Thermal and Freeze-Drying on the Volatile Composition of Mountain Horopito (Pseudowintera colorata) and Kawakawa (Piper excelsum).","authors":"Elizabeth Eilidh Ham, Arvind Subbaraj, Santanu Deb-Choudhury, Keegan Burrow, James David Morton, Damir D Torrico, Chrystal O'Connor, Kyla Smith, Carolina E Realini","doi":"10.1111/1750-3841.71380","DOIUrl":"10.1111/1750-3841.71380","url":null,"abstract":"<p><p>Mountain horopito (Pseudowintera colorata) and kawakawa (Piper excelsum) are plants endemic to Aotearoa|New Zealand with cultural and medicinal importance for Indigenous Māori. These plants have also become popular in food applications. Drying is an important preservation technique for extending the shelf life of herbs, which alters the volatile composition and aroma of food products. This study evaluates the effects of thermal and freeze-drying on the volatile compound profiles of mountain horopito and kawakawa. Volatile compounds were extracted from both fresh and dried leaves using headspace solid-phase microextraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 105 volatiles were identified in horopito and 102 in kawakawa. Limonene was the most abundant compound in fresh horopito, whereas myristicin was the most abundant in fresh kawakawa. Both thermal and freeze-drying led to large changes in volatile composition, with freeze-dried samples mirroring those of thermally dried leaves rather than those of fresh material. Drying notably reduced key terpenes and alcohols in horopito, such as limonene, α-cubebene, and terpinen-4-ol, likely diminishing \"herby,\" \"peppery,\" \"spicy,\" and \"citrus\" odor notes. Decreased terpenes and aldehydes in kawakawa, such as limonene and n-hexanal, are likely to lessen \"sweet,\" \"floral,\" and \"fruity\" odors. The present results highlight that thermal and freeze-drying reduced the abundance of key volatile compounds in horopito and kawakawa compared to fresh samples. These findings provide valuable guidance to the commercial food industry for selecting drying techniques based on desired odor qualities.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 8","pages":"e71380"},"PeriodicalIF":4.1,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13498666/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148786324","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}