Food Research International最新文献

{"title":"Corrigendum to “A method for evaluating the degree of Adipogenic differentiation of porcine cells cultured in suspension based on deep learning” [Food Res. Int. 212 (2025) 116324]","authors":"Liyuan Yang , Zhongyuan Wu , Haozhe Zhu , Shijie Ding , Guanghong Zhou","doi":"10.1016/j.foodres.2025.116857","DOIUrl":"10.1016/j.foodres.2025.116857","url":null,"abstract":"","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"218 ","pages":"Article 116857"},"PeriodicalIF":7.0,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144308040","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":"Enhancing ethanol tolerance and metabolic activity of Saccharomyces cerevisiae during Rice fermentation by fixed-frequency ultrasound","authors":"Jing Hao ,&nbsp;Mengyuan Yang ,&nbsp;Mokhtar Dabbour ,&nbsp;Benjamin Kumah Mintah ,&nbsp;Chunhua Dai ,&nbsp;Rong Zhang ,&nbsp;Zhaoli Zhang ,&nbsp;Haile Ma ,&nbsp;Ronghai He","doi":"10.1016/j.foodres.2025.116892","DOIUrl":"10.1016/j.foodres.2025.116892","url":null,"abstract":"<div><div>Ultrasound pretreatment shows potential for enhancing microbial fermentation efficiency, but its mechanochemical impact on <em>S. cerevisiae</em> during rice fermentation, particularly regarding ethanol tolerance and metabolic activity, requires systematic investigation. Therefore, the multi-dimensional influence of ultrasound on <em>S. cerevisiae</em> was studied from the aspects of biomass dynamics under ethanol stress, membrane biophysics, metabolic markers, and oxidative stress response. Following the ultrasound treatment (logarithmic metaphase, 28 kHz, and 45 W/L), the growth rate of <em>S. cerevisiae</em> was faster and the tolerance to ethanol was significantly increased. Sonication increased the fluorescence intensity of cell membrane potential by 15.83 % over the untreated sample, notably at 100 min. The extracellular AKP enzyme activity gradually increased with the increase of ultrasound time. The highest Na⁺K⁺-ATPase and total ATPase activities (following ultrasonic treatment) were 7.41 and 13.76 U/mgprot, representing a respective 111.62 and 67.20 % increase over the control. Metabolic activity increased by 4.78 % at 80 min. The data suggest that low-intensity ultrasound could be used to improve the ethanol tolerance of <em>S. cerevisiae</em>, disperse cells, change permeability of cell membrane, accelerate transfer of materials inside and outside cells, and increase enzyme activity. Consequently, it promotes the growth and reproduction of strain, to accelerate fermentation process, and increase the production of metabolites.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"218 ","pages":"Article 116892"},"PeriodicalIF":7.0,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144308039","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":"Identification and quantification of intentionally and non-intentionally added substances occurring from biodegradable food packaging: A review","authors":"Mariana Spinei ,&nbsp;Mircea Oroian","doi":"10.1016/j.foodres.2025.116880","DOIUrl":"10.1016/j.foodres.2025.116880","url":null,"abstract":"<div><div>The migration of various compounds from packaging material to foodstuffs presents a multifaceted confrontation with involvement for food safety and human health. This review examines the different migration mechanisms and factors that influence migration including nature of the food, type and extent of contact, temperature and duration of contact, external humidity and migrant polarity, mobility of the substances in the packaging, nature of packaging material, migrant characteristics and concentration in packaging. Advanced analytical methods for monitoring of migrating compounds were discussed comprehensively. Furthermore, the identification and quantification of intentionally and non-intentionally added substances (IAS and NIAS, respectively) occurring from biodegradable food packaging were analyzed in terms of polymer matrix where IAS and NIAS were added, analytical method/technique for monitoring IAS and NIAS, along with migration parameters (test conditions, food simulants, and foodstuffs that had a direct contact with the IAS and NIAS of packaging).</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"218 ","pages":"Article 116880"},"PeriodicalIF":7.0,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144308020","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":"Calcium absorption dynamics in the presence of ferrous salts","authors":"Yi Li ,&nbsp;Yongqiang Cheng ,&nbsp;Ning Tang","doi":"10.1016/j.foodres.2025.116853","DOIUrl":"10.1016/j.foodres.2025.116853","url":null,"abstract":"<div><div>This study investigates the complex dynamics of calcium absorption from various sources in the presence of ferrous salts, with a focus on the roles of lactate and gluconate anions. Using a Caco-2 cell model, we examined the absorption of calcium chloride, calcium lactate, and calcium gluconate, and the effects of corresponding ferrous salts on their absorption. Calcium lactate demonstrated the highest absorption rate (6.03 % ± 0.7 %), followed by calcium gluconate (5.40 % ± 0.58 %) and calcium chloride (4.97 % ± 0.23 %). The presence of ferrous salts generally inhibited calcium absorption, with varied degree of inhibition according to different combinations of calcium and iron salts. Analysis of calcium transport pathways revealed that ferrous salts did not significantly affect TRPV6 and claudin-2 expression but decreased calbindin-D9k expression, potentially reducing intracellular calcium retention. The study also found that ferrous salts downregulated DMT1 expression, suggesting a compensatory response to excessive iron uptake. Kinetic studies of intracellular calcium uptake showed that calcium chloride had the fastest uptake rate, followed by calcium lactate and calcium gluconate. The addition of ferrous salts generally slowed calcium uptake, but lactate and gluconate anions mitigated this inhibitory effect, may due to the weaker oxidative stress levels. These findings provide new insights into the mechanisms of calcium absorption in the presence of iron and highlight the potential of hydroxycarboxylates in optimizing mineral supplementation strategies. The results have important implications for the development of more effective and compatible mineral supplements, particularly in addressing concurrent calcium and iron deficiencies.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"217 ","pages":"Article 116853"},"PeriodicalIF":7.0,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144297821","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":"Glycosylation of whey protein-gallic acid conjugates with pectin: Improved emulsifying property and interfacial behavior","authors":"Xiaoyun Fei ,&nbsp;Hui Xue ,&nbsp;Hongtao Chen ,&nbsp;Taotao Dai ,&nbsp;Deming Gong ,&nbsp;Guowen Zhang","doi":"10.1016/j.foodres.2025.116875","DOIUrl":"10.1016/j.foodres.2025.116875","url":null,"abstract":"<div><div>This work aimed to determine the effect of glycosylation on the emulsifying property and interfacial behaviors of whey protein (WP) - gallic acid (GA) conjugates. By grafting pectin (PC) with WP-GA conjugates via a glycosylation reaction, WP-GA-PC ternary covalent conjugates were synthesized. The degree of grafting increased significantly with the increase of PC concentration and reached 22.90 % when the mass ratio of WP-GA to PC was 1:4. Moreover, the thermal stability and emulsifying property of the WP-GA-PC ternary conjugates were significantly improved compared with the WP-GA conjugates. The addition of PC improved the interfacial properties of the conjugates, which was favorable to the formation of stable emulsions. The emulsion activity index and emulsion stability index were increased by 10.73 m²/g and 86.70 min, respectively, at a mass ratio of 1:4 of WP-GA to PC. This work may provide a new idea for the development of novel stabilizers applied in the emulsion systems.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"218 ","pages":"Article 116875"},"PeriodicalIF":7.0,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144313598","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":"Microwave pretreatment of Camellia oleifera seed enhances the oil releasing and decreases lipase activity in wet extraction technology","authors":"Suxi Wu,&nbsp;Yun Chen,&nbsp;Miao Xiong,&nbsp;Xiaomiao Han,&nbsp;Yongjian Cai,&nbsp;Zhe Dong,&nbsp;Paul Kanambaye,&nbsp;Dongrong Zhou","doi":"10.1016/j.foodres.2025.116885","DOIUrl":"10.1016/j.foodres.2025.116885","url":null,"abstract":"<div><div>Heat pretreatment plays a crucial role in enhancing both oil yield and quality during <em>Camellia oleifera</em> seed processing. This present study investigates the effects of four heat pretreatments on the microstructure and physicochemical properties of <em>Camellia oleifera</em> seed. All pretreatments altered the appearance and compositions of the seeds. Notably, microwave significantly increased free lipid content (36.99 %), and achieved the highest oil extraction efficiency (90.99 %) with the lowest lipase activity (20.24 U). Furthermore, the potential enhancement mechanism in oil yield of microwave was proposed. Microwave might have disrupted cellular structures, lowered moisture content and lipase activity, improved seed solubility and swelling power and modified the hydrogen bonding network of lipid complexes, which facilitated oil-protein and starch complex disintegration and oil separation. Therefore, microwave proved to be a promising technique for improving oil yield and enhancing the nutritional and functional properties of <em>Camellia oleifera</em> seed oil, providing valuable insights for high-quality oil production.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"218 ","pages":"Article 116885"},"PeriodicalIF":7.0,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144313562","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":"Curcumin-mediated photodynamic treatment efficiently inhibits Bacillus cereus and extends the shelf-life of flat rice noodles","authors":"Hao-Ran Ji ,&nbsp;Jia-Jun Yan ,&nbsp;Zi-Hui Chen ,&nbsp;Wen-Li Shi ,&nbsp;Li-Wen Chen ,&nbsp;Juan Wang ,&nbsp;Yu Ding ,&nbsp;Ai-Min Jiang ,&nbsp;Bing Du ,&nbsp;Cai-Hu Liao ,&nbsp;Hong-Tao Lei ,&nbsp;Quan Zhou ,&nbsp;Wei-Liang Wu","doi":"10.1016/j.foodres.2025.116749","DOIUrl":"10.1016/j.foodres.2025.116749","url":null,"abstract":"<div><div>The complicated challenges posed by the high prevalence of <em>Bacillus cereus</em> (<em>B. cereus</em>) and the shortened shelf life of flat rice noodles (FRN) are still not effectively solved. In this study, we explored a promising alternative of curcumin-mediated photodynamic treatment (PDT) for the inhibition of <em>B. cereus</em> and the preservation of FRN quality. We optimized the processing parameters of PDT for FRN sterilization, using illumination at 30000 lx, a curcumin solution at 40 μmol/L, and an exposure time of 18 min, through single-factor experiments and central composite response design.</div><div>After treatment, PDT significantly inhibited <em>B. cereus</em> (<em>P</em> &lt; 0.05) in FRN at low and medium contamination levels both at 4 and 30 °C, reducing it to below the maximum acceptable enumeration. Moreover, PDT inhibited the rapid proliferation of <em>B. cereus</em> during the first 48 and 24 h at 4 and 30 °C, respectively, preventing the bacterial population from exceeding the acceptable limit for FRN. For authentic FRN samples, the results of preservation effects indicated that PDT notably inhibited the growth of hygienic indicator bacteria, putrefactive bacteria, and foodborne pathogenic bacteria during the entire storage period at 4 °C. During this bacterial guarantee period, PDT significantly slowed the accumulation of acidity and the loss of rice aroma and flavor substances in FRN. Although it mildly caused texture profile and color deterioration, the alterations remained within the acceptable range. Moreover, negligible loss of carbohydrates, proteins, and fats were observed in the PDT-treated sample. Microbiome analysis indicated that PDT reduced the relative abundance of the dominant spoilage species <em>Lactobacillus</em> and <em>Lactococcus</em> in FRN. In conclusion, PDT is an emerging non-thermal sterilization process for controlling the risk of pathogens in FRN and preserving its quality. We proposed an integrative strategy in which curcumin-mediated PDT combined with chilled storage could effectively prevent and control <em>B. cereus</em> contamination in FRN and enhance preservation for FRN.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"218 ","pages":"Article 116749"},"PeriodicalIF":7.0,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144308023","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":"Postbiotics versus probiotics: Possible new allies for human health","authors":"Chiara Maria Calvanese ,&nbsp;Francesco Villani ,&nbsp;Danilo Ercolini ,&nbsp;Francesca De Filippis","doi":"10.1016/j.foodres.2025.116869","DOIUrl":"10.1016/j.foodres.2025.116869","url":null,"abstract":"<div><div>Postbiotics, defined as “preparations of inanimate microorganisms and/or their components that confer a health benefit to the host,” are emerging as a new frontier in nutritional and clinical research. This review aims to summarize the current scientific literature on postbiotics administration, comparing the evidence associated with the use of live or inactivated forms of microorganisms. The administration of a probiotic or postbiotic should not be considered as mutually exclusive, but rather as interdependent approaches, that can be chosen based on the specific microorganism, the target population and its specific needs. In addition, we highlighted the potential of ‘omics approaches as an efficient tool for the screening of microbial strains to identify postbiotic genetic traits. Finally, we discussed the issues that still limit the broad diffusion of postbiotic products on the market. Indeed, we highlighted that there is certainly an urgent need for greater clarity and a specific regulation to encourage research and development in the postbiotic sector.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"217 ","pages":"Article 116869"},"PeriodicalIF":7.0,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144307415","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":"Unlocking the power of nutmeg: Nutritional composition, phytochemicals, and health benefits revealed through chemometrics and multi-omics advances","authors":"Xi Khai Wong ,&nbsp;Cesarettin Alasalvar ,&nbsp;Shengtao Bo ,&nbsp;Jinpeng Pan ,&nbsp;Sui Kiat Chang","doi":"10.1016/j.foodres.2025.116798","DOIUrl":"10.1016/j.foodres.2025.116798","url":null,"abstract":"<div><div>This review offers an in-depth analysis of the compositional and nutritional characteristics of nutmeg, highlighting its phytochemicals, lipid-soluble bioactive compounds, and the associated health benefits. Whenever possible, different parts of nutmeg, including the seed, mace, rind (flesh), and leaf, are compared and discussed. The study highlights the presence of key lipid-soluble bioactive compounds such as terpenes (α-pinene, β-pinene, sabinene, <em>trans</em>-sabinene hydrate, 1-terpineol, and 4-terpineol), phenylpropanoids (myristicin), fatty acids and fatty acid esters (myristic acid and its methyl myristate), and sterols (β-sitosterol) in nutmeg. The phytochemicals in nutmeg are linked to numerous health-promoting effects, such as antimicrobial, antioxidant, anti-adipogenic, anti-obesity, anti-inflammatory, immune-stimulating, growth-promoting, antidiabetic, autophagy-inhibitory, and mosquito-repellent properties. Furthermore, the review discusses the role of chemometrics and multi-omics techniques in advancing nutmeg research, addressing limitations in earlier studies. Future trends in the utilization of nutmeg byproducts and the incorporation of machine learning could enhance sustainability in food waste reduction while promoting well-being and accelerating the understanding of the science behind this plant. This could potentially lead to breakthroughs beneficial for health food ingredients.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"218 ","pages":"Article 116798"},"PeriodicalIF":7.0,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144307452","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":"Use of infrared spectroscopy ATR-FTIR as a rapid alternative for Colombian cocoa liquors: classification varieties and estimation of volatile compounds concentration","authors":"Blanca E. Rodríguez-González ,&nbsp;Genaro G. Amador-Espejo ,&nbsp;Carolina Ramírez-López ,&nbsp;Lucas Penagos-Velez ,&nbsp;Juan Camilo Mazo-Rivas","doi":"10.1016/j.foodres.2025.116828","DOIUrl":"10.1016/j.foodres.2025.116828","url":null,"abstract":"<div><div>Criollo cocoa beans are defined as fine and flavor due to sensory notes that could be commercialized in premium chocolates. Chromatography mass-spectrometry (GC–MS) is commonly used in cocoa samples to differentiate between varieties; however, it is an expensive and time-consuming technique. Based on this, an alternative technique for variety differentiation was developed using Fourier Transform Infrared (ATR-FTIR) spectroscopy with chemometrics. Seventeen Colombian cocoa liquor samples were analyzed using GC-MS and ATR-FTIR. This included 12 from Criollo varieties Montaña (LMON) and Olivo (LOLI), and 5 from commercial liquors made from Trinitario Colombian beans (LC). Volatile results included 80.61 % of variability in the PC1–PC3, the samples were differentiated by 1-pentanol and 2-heptanol (LMON), 2-octanone, benzonitrile and 2,3-butanodiol diacetate (LOLI), and pyrazines and phenylacetaldehyde (LC). The ATR-FTIR wavenumber classification considered 84.09 % of variability in the PC1–PC3. The ATR-FTIR Criollo spectra were influenced by amino acid (LMON), protein, acetyl, and roaster modification (LOLI) regions. Meanwhile, lipids, pyrazines and some aromatic regions influenced the LC spectra. Additionally, the mathematical models (PLS-DA), developed to differentiate samples, presented comparable correct estimations: the GC-MS and ATR-FTIR models yielded accurate estimations of 97.62 % and 97.80 %, respectively. Finally, the linear regressions to estimate the concentration of volatile compounds increased the fit model (R²) from 0.62–0.84 to 0.96–0.99 using the sample classification as a pretreatment. These results confirmed that the use of ATR-FTIR combined with chemometrics was an effective rapid method for classifying cocoa liquor samples such as Criollo, or commercial liquors to be used as raw materials in premium products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"217 ","pages":"Article 116828"},"PeriodicalIF":7.0,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144290507","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}