Food Research International最新文献

{"title":"Dynamic changes in volatile aroma compounds during Chinese Xiaoqu Baijiu brewing","authors":"Zhenbing Ma ,&nbsp;Zheng Feng ,&nbsp;Minghong Bian ,&nbsp;Dong Zhao ,&nbsp;Lijuan Gong ,&nbsp;Qin Li ,&nbsp;Yong Wen ,&nbsp;Yi Ma","doi":"10.1016/j.foodres.2025.116681","DOIUrl":"10.1016/j.foodres.2025.116681","url":null,"abstract":"<div><div>Baijiu aroma has become an increasingly popular topic in the study of aroma compounds. However, the changes in the volatile aroma compounds of Chinese Xiaoqu Baijiu during the brewing process remain unclear. In this study, headspace solid-phase microextraction-gas chromatography–mass spectrometry (HS-SPME-GC–MS) was employed to analyze the flavor components throughout the brewing process of Chinese Xiaoqu Baijiu. A total of 208 volatile compounds were identified, which were categorized into 18 groups, including carboxylic acids and derivatives (25 %), organic acids and derivatives (17.8 %), benzene and substituted derivatives (13 %), alcohols and amines (10.6 %), among others. Among these compounds, 91 and 93 volatile aroma compounds were specifically induced during the saccharification and fermentation stages, respectively, while 176 volatile compounds were reduced and 104 volatile compounds remained in the base Baijiu following distillation. The content of volatile aroma compounds was significantly lower in base Baijiu than during other stages, with fewer esters detected in base Baijiu. These results provide valuable information to further improve methods aimed toward increasing the content of volatile aroma compounds in Baijiu.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116681"},"PeriodicalIF":7.0,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144134853","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Multicellular behavior and genomic characterization of Salmonella Typhimurium in animal-derived food chains in Xinjiang, China: Phenotypic resistance, biofilm formation, and sequence types","authors":"Yongchao Li ,&nbsp;Yingyu Liu ,&nbsp;Baili Zheng ,&nbsp;Chenyu Zhang ,&nbsp;Yuxuan Cai ,&nbsp;Yaling Cheng ,&nbsp;Jinquan Wang","doi":"10.1016/j.foodres.2025.116698","DOIUrl":"10.1016/j.foodres.2025.116698","url":null,"abstract":"<div><div><em>Salmonella Typhimurium</em> Is a globally significant foodborne pathogen that causes diseases in livestock and poultry, which can lead to human infections and fatalities through contaminated food. In this study, we investigated the prevalence of <em>Salmonella Typhimurium</em> in the animal-derived food chain in Xinjiang, China. Among 5075 samples, the detection rate of <em>Salmonella</em> was 8.26 % (419/5075). Of these isolates, 27.21 % (114/419) were identified as <em>Salmonella Typhimurium</em>. Phenotypic analysis revealed significant antibiotic resistance: 82.46 % (94/114) of the strains exhibited multidrug resistance (MDR), with high resistance rates to amoxicillin / clavulanic acid, ampicillin, and tetracycline. Congo red plate assays demonstrated that 62.28 % (71/114) of the strains exhibited multicellular behavior (RDAR morphotype). Biofilm formation assays indicated that 96.49 % (110/114) of the strains possessed biofilm-forming capabilities, with 18.18 % (20/110) showing strong biofilm formation. Notably, strains displaying multicellular behavior exhibited enhanced biofilm formation, and biofilm capability was positively correlated with antibiotic resistance phenotypes. Whole-genome sequencing of 40 representative strains identified four sequence types (ST19, ST34, ST99, ST128), with ST34 being the most predominant. Distinct host preferences were observed: ST34 strains originated exclusively from cattle and sheep, while ST19, ST99, and ST128 strains were isolated from geese and pigeons. Resistance gene profiling revealed that strains harboring resistance genes exhibited stronger resistance phenotypes, while ST99 and ST128 strains lacked detectable resistance genes. Plasmids <em>R64</em>, <em>R478</em>, and <em>pKPC_CAV1321</em> were identified in cattle- and sheep-derived strains, whereas <em>pSLT-BT</em> and <em>pSPCV</em> plasmids were predicted in strains from geese and pigeons. Pan-genome analysis and phylogenetic reconstruction demonstrated distinct genetic clustering among ST types, with ST19 and ST128 showing closer evolutionary relationships. This study provides comprehensive insights into the prevalence, phenotypic characteristics, and genomic diversity of <em>Salmonella Typhimurium</em> in the animal-derived food chain in Xinjiang. Our findings contribute to region-specific pathogen control strategies, enhancing public health safety and consumer protection</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116698"},"PeriodicalIF":7.0,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144134852","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Changes in urinary metabolomics after meat-containing meals with and without cruciferous or apiaceous vegetables indicate modulation of nucleotide metabolism in addition to xenobiotic metabolism: A randomized crossover study","authors":"Jeong Hoon Pan ,&nbsp;Jae Kyeom Kim ,&nbsp;Kangwook Lee ,&nbsp;Brandy Lynn Le ,&nbsp;Jung Ae Lee ,&nbsp;Sabrina P. Trudo","doi":"10.1016/j.foodres.2025.116680","DOIUrl":"10.1016/j.foodres.2025.116680","url":null,"abstract":"<div><div>Colon cancer is a prevalent malignancy influenced by genetics and environmental factors. Diets rich in charred and fried red meats, thus high in heterocyclic aromatic amines [e.g., 2-amino-1-methyl-6-phenylimidazo[4,5-<em>b</em>]pyridine (PhIP)], are associated with increased colon cancer risk. Conversely, the consumption of fruits and vegetables offers protective effects, potentially modulating multiple carcinogenesis-related pathways. Here, we investigated the metabolomic response to apiaceous and cruciferous vegetable consumption in relation to concomitant PhIP consumption. In a randomized crossover design, 25 participants underwent four phases with four different test meals at the end of each phase. Test meals were well-done hamburger (Control), Control plus cruciferous vegetables (Cru), Control plus apiaceous vegetables (Api), and Control plus combined vegetable types (Cru + Api). Urine samples were subjected to metabolomics analysis using UPLC-MS/MS system. A total of 660 metabolites were identified. The Cru and Api meals showed distinct metabolite profiles, and the Cru + Api meal induced 133 metabolite changes compared to Control. Meals with cruciferous vegetables enriched <em>S</em>-methylcysteine, <em>S</em>-methylcysteine sulfoxide, <em>N</em>-acetylproline, sulforaphane-related compounds, and xenobiotic and amino acid metabolites the most. The Api meal was not as effective in altering xenobiotic metabolites. Api primarily elevated mannitol/sorbitol. To a lesser extent, both vegetable-supplemented meals induced changes in nucleotide-derived metabolites suggesting potential epigenetic modifications. The findings reinforce the influence of these vegetables on xenobiotic metabolism pathways, highlight potential epigenetic mechanisms and potential biomarkers of food intake, and provide further elucidation of their possible roles in colon cancer prevention.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116680"},"PeriodicalIF":7.0,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144134803","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 whey on quality and differential metabolites of fermented camel jerky","authors":"Jin Li ,&nbsp;Xige He ,&nbsp;Lu Chen ,&nbsp;Jin Li ,&nbsp;Xueting Yu ,&nbsp;Shaobo Li ,&nbsp;Gerelt Borjigin ,&nbsp;Tungalag Dong ,&nbsp;Xueyan Yun","doi":"10.1016/j.foodres.2025.116678","DOIUrl":"10.1016/j.foodres.2025.116678","url":null,"abstract":"<div><div>To explore the effect of whey on the quality of camel meat products, this study developed a whey-fermented camel jerky and examined the impact of whey addition on the quality of fermented camel jerky. The effects of whey existence on the basic characteristics and differential metabolites of fermented camel meat jerky during storage were systematically analyzed using gas-phase (GC) and non-targeted metabolomics techniques in this study. Results showed that the addition of whey had a synergistic effect on jerky, reducing pH, water activity and water content while increasing total amino acids, unsaturated fatty acid levels and PUFA/SFA ratio. Lipid, lipid-like molecules, amino acids, small peptides (dipeptides), and organic acids were differential metabolites in fermented camel jerky. Glycerophospholipid, amino acid and purine metabolism were the main pathways in whey assisted-fermented camel jerky to enhance the quality of fermented camel jerky. This research provides new insights for optimizing the fermentation process and the development of novel fermented meat products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116678"},"PeriodicalIF":7.0,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144105969","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Benefit-risk analysis of prospective scenarios implementing new-generation food safety management technologies: Qualitative, stakeholder-driven study of the infant food chain","authors":"Rallou Thomopoulos ,&nbsp;Romy Lynn Chaib ,&nbsp;Gaud Dervilly","doi":"10.1016/j.foodres.2025.116687","DOIUrl":"10.1016/j.foodres.2025.116687","url":null,"abstract":"<div><div>This paper examines the potential impact of introducing new hazard detection, control, and mitigation tools in the infant food chain by conducting a qualitative and stakeholder-driven benefit-risk analysis of prospective scenarios. The scenarios envision the possible implementations of the tools and approaches developed in the ‘Safe Food For Infants’ (SAFFI) Europe-China project, which include detection technologies, hazard control and mitigation strategies, as well as models for hazard identification and risk ranking. The objective is to evaluate how the implementation of these tools could affect food safety management, particularly in light of diverse consumer behaviors, evolving technologies, and regulatory contexts. Through a scenario-building approach, the paper constructs potential futures for the infant food chain, followed by a detailed benefit-risk analysis. The analysis incorporates a variety of stakeholder perspectives and criteria, including safety, economic impact, and technological advancements. The findings provide valuable insights into how different strategies for hazard control and mitigation may improve food safety, while also considering the trade-offs associated with these strategies. The paper ultimately proposes a global ranking of scenarios based on a collective attitude score, offering a comprehensive evaluation of prospective futures for infant food safety.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116687"},"PeriodicalIF":7.0,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144116830","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of the effect of fungicide formulations of mepanipyrim (50 % w/w) and tetraconazole (12.5 % w/w) on the volatilome of Saccharomyces cerevisiae EC1118™ during the winemaking of Airén grapes","authors":"Icía Gómez-Pérez ,&nbsp;Noelia Briz-Cid ,&nbsp;Raquel Rial-Otero ,&nbsp;Miguel A. Cámara ,&nbsp;José Oliva","doi":"10.1016/j.foodres.2025.116691","DOIUrl":"10.1016/j.foodres.2025.116691","url":null,"abstract":"<div><div>The present study investigates the impact of the commercial formulations of mepanipyrim and tetraconazole on the volatile composition and aromatic profile of Airén white wines inoculated with <em>Saccharomyces cerevisiae</em> EC1118™ yeasts. Fungicides were added separately to the grape must at concentrations equivalent to 2 mg/kg mepanipyrim and 0.5 mg/kg tetraconazole, respectively. In addition, a control fermentation (without fungicides) was done for comparative purposes. Subsequent to the culmination of the winemaking process, the wines thus obtained were characterised in accordance with their oenological parameters and aromatic composition.</div><div>The results of this study demonstrated that both fungicides were reduced by 84 % during the winemaking process. Moreover, the presence of both fungicides resulted in a slight alteration to yeast activity, with a concomitant effect on certain fermentation parameters (total and free sulphur dioxide content, and volatile acidity), particularly when the tetraconazole-based formulation is employed. Furthermore, it was determined that both commercial formulations have a significant effect on the aromatic composition of the wine, with this effect being more pronounced when the mepanipyrim-based formulation was added. The application of this fungicide resulted in an increase in the content of monoterpenes, C₁₃-norisoprenoids, C₅/C₆-alcohols, fatty acids, and lactones. Consequently, treated wines exhibited a greater overall olfactory intensity, with a greater prevalence of notes associated with ripe fruit.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116691"},"PeriodicalIF":7.0,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144138371","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Unraveling the isomerization and extraction characteristics of ester-form astaxanthin originated from Haematococcus lacustris in supercritical CO2 for practical applications of Z-isomer-rich astaxanthin production","authors":"Antara Ghosh ,&nbsp;Mitsuya Ito ,&nbsp;Yasuhiro Nishida ,&nbsp;Masaki Honda","doi":"10.1016/j.foodres.2025.116686","DOIUrl":"10.1016/j.foodres.2025.116686","url":null,"abstract":"<div><div>In recent years, the superior bioavailability and biological activity of astaxanthin <em>Z</em>-isomers have become evident, with their application being highly anticipated. Currently, thermal treatment remains the most commonly used method for inducing <em>Z</em>-isomerization in astaxanthin. However, this approach often requires the use of toxic solvents and catalysts to achieve efficient thermal isomerization. Here, we developed environmentally friendly processes for <em>Z</em>-isomerization of ester-form astaxanthin originated from <em>Haematococcus lacustris</em> utilizing the supercritical CO₂ (SC-CO₂) extraction process. Astaxanthin esters with a high ratio of <em>Z</em>-isomers (∼60 %) were successfully prepared without using toxic chemicals through three strategies: <em>Z</em>-isomerization via (i) high-temperature extraction, (ii) heating the extracted liquid, and (iii) heating the raw material before extraction. Furthermore, this study revealed that high-temperature treatment (&gt;140 °C) of astaxanthin esters in SC-CO₂ enhances the production of the valuable 9<em>Z</em>-isomer while also demonstrating that the solubility of geometrical isomers of astaxanthin esters in SC-CO₂ is almost identical.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116686"},"PeriodicalIF":7.0,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144138366","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quinoa protein-based Buriti oil nanoparticles: Enhancement of antioxidant activity and inhibition of digestive enzymes","authors":"Nadia Lingiardi ,&nbsp;Neyna Santos Morais ,&nbsp;Victor Moraes Rodrigues ,&nbsp;Susana Margarida Gomes Moreira ,&nbsp;Micaela Galante ,&nbsp;Dario Spelzini ,&nbsp;Cristiane Fernandes de Assis ,&nbsp;Francisco Canindé de Sousa Júnior","doi":"10.1016/j.foodres.2025.116693","DOIUrl":"10.1016/j.foodres.2025.116693","url":null,"abstract":"<div><div>Buriti oil offers various biological properties. Nanoencapsulation improves its stability, acceptability, handling, and release of bioactives. In alignment with sustainability trends, plant-based proteins such as quinoa protein are gaining attention as coatings, especially for vegan foods, due to their emulsifying and adsorption properties. This study aimed to formulate and characterize buriti oil nanoparticles based on quinoa protein alone or combined with sodium alginate. The particles were characterized by different physical and chemical methods and evaluated for their bioactive potential by assessing total antioxidant capacity and total phenolic compounds, and their ability to inhibit α-amylase, α-glucosidase, and amyloglucosidase enzymes. They were also evaluated <em>in vitro</em> for cytotoxicity using Chinese hamster ovary (CHO-K1) and human hepatocarcinoma (HepG2) cells. Nanoparticles based on quinoa protein at 4 % <em>w</em>/<em>v</em> (Q4) and 3 % w/v in combination with 1 % w/v sodium alginate (Q3) presented smooth surfaces, with an average size ranging from 357 ± 47 to 270 ± 39 nm, and encapsulation efficiency of 95.6 ± 0.2 % and 94.0 ± 1.0 %, respectively. Nanoencapsulation promoted enhanced antioxidant activity of buriti oil, even at a ten-fold lower oil concentration in the nanoformulations (<em>p</em> &lt; 0.05). Q3 and Q4 also enhanced inhibition of the α-amylase (by 88 %), α-glucosidase (5–24 times more), and amyloglucosidase (by 40 %) compared to free oil (<em>p</em> &lt; 0.05). Nanoparticles did not show cytotoxic effects (cell viability &gt;90 %). Based on current results, using quinoa protein to encapsulate buriti oil could be a promising alternative for developing innovative and sustainable products, with the added value of having bioactive potential.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116693"},"PeriodicalIF":7.0,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144105970","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 aroma active compounds and microbial communities in spontaneously fermented Vitis quinquangularis wines","authors":"Siqi Li ,&nbsp;Chuanyan Rao ,&nbsp;Xiaomin Zang ,&nbsp;Ying Yang ,&nbsp;Weixi Yang ,&nbsp;Xiaochuan Huang ,&nbsp;Jiemin Li ,&nbsp;Jian Sun ,&nbsp;Yanlin Liu ,&nbsp;Dongqing Ye","doi":"10.1016/j.foodres.2025.116676","DOIUrl":"10.1016/j.foodres.2025.116676","url":null,"abstract":"<div><div>This study comprehensively investigated volatile compounds and microbial communities of spontaneously fermented <em>Vitis quinquangularis</em> wines from the Guangxi production regions. The aroma profiles of <em>V. quinquangularis</em> wines were analyzed by GC-O-MS, GC-QQQ-MS/MS, and quantitative descriptive analysis. The wines exhibit predominantly fruity and floral notes, with contributions from esters and (<em>E</em>)-<em>β</em>-damascenone. A distinctive and typical “green and earthy” aroma was observed, with contributions from C6 compounds and volatile phenols such as 1-hexanol, (<em>E</em>)-3-hexen-1-ol, hexanoic acid, 4-vinylguaiacol, eugenol, and isoeugenol. Metagenomics and culturomics analyses indicated that the dominant strains involved in the spontaneous fermentation process were <em>Hanseniaspora opuntiae, Saccharomyces cerevisiae, Paenibacillus</em> sp.<em>, Sphingomonas</em> sp.<em>,</em> and <em>Bacillus</em> sp. Additionally, microorganisms from sixteen generas, including <em>Actinomycetospora</em> and <em>Ameyamaea</em>, etc., along with six enzymes like EC 1.1.1.1 and EC 1.1.1.318, etc., were implicated in the production of the “green and earthy” aroma in <em>V. quinquangularis</em> wines.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116676"},"PeriodicalIF":7.0,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144125350","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Novel artificial bulk fat based on lipid droplet and carboxyl-modified konjac glucomannan: Preparation, characteristics and probiotic function","authors":"Ling Gao ,&nbsp;Mengyu Pan ,&nbsp;Lirong Chen,&nbsp;Jianrong Wu,&nbsp;Xiaole Xia","doi":"10.1016/j.foodres.2025.116677","DOIUrl":"10.1016/j.foodres.2025.116677","url":null,"abstract":"<div><div>Fat substitutes that possess texture, processing and sensory properties similar to animal fats, without increasing the burden of fat intake has always posed a significant challenge for food industry. Herein, a high quality artificial bulk fat containing lipid droplet and modified polysaccharides was developed as novel fat substitute by brush coating method. The artificial lipid droplets were constructed with L-α-phosphatidylcholine and plant-based lard substitutes, resulting in a high yield and good dispersion. Carboxyl-modified konjac glucomannan (CAKGM) was prepared as a novel fat tissue mimic matrix, exhibited stronger metal ion chelation, improving colloid hardness and cohesion, compared with nnature KGM. Furthermore, the impact of lipid droplets and different polysaccharide formulations (CAKGM, SSOS and sodium alginate) on the texture properties of fat mimetics was investigated. When the polysaccharide matrixes were 60 g/L CAKGM, 70 g/L starch octenyl succinate, 50 g/L sodium alginate, and 50 g/L CaCl₂, the texture properties of block fat mimetics were consistence with pork back fat. Simultaneously, the fat mimetics, with low fat content with 7.54 % (<em>w</em>/w), maintained excellent structural stability and thermal performance after boiling and frying. Besides, in vitro simulated digestion models showed that the artificial bulk fat can resist digestion by saliva, gastric juice and intestinal fluid. In vitro fermentation of healthy human fecal bacteria with artificial bulk fat enriched beneficial bacteria such as <em>Lactobacillales</em>, <em>Enterococcaceae</em> and <em>Bifidobacteriales</em>, producing short-chain fatty acids to maintain human intestinal health. Overall, artificial bulk fat developed in this study has potential applications in healthy, nutritious and functional plant-based meat products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116677"},"PeriodicalIF":7.0,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144125034","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}