Food Research International最新文献

{"title":"Heterogeneous amylopectin delays short-term retrogradation via fabricating a binary gel network within steamed cold noodles","authors":"Zhijie Zhu ,&nbsp;Xinxin Ma ,&nbsp;Caihong Wang,&nbsp;Zhaoxian He,&nbsp;Xianfeng Du,&nbsp;Xu Chen","doi":"10.1016/j.foodres.2024.115468","DOIUrl":"10.1016/j.foodres.2024.115468","url":null,"abstract":"<div><div>This study aimed to investigate the influence of heterogeneous amylopectin (waxy corn starch, WCS) on the retrogradation of wheat starch (WS), hoping to provide a new idea for alleviating the retrogradation of steamed cold noodles. The chain length distribution data confirmed the formation of a binary gel network resulting from the heterogeneous amylopectin structure between WCS and WS. With the increase of WCS concentration, the modulus and setback value of WS-WCS binary gel decreased, which was attributed to the newly built network structure hindering the aggregation of WS molecules. Consistently, the results of water distribution and micromorphology showed that the addition of heterogeneous amylopectin improved the water-holding capacity of the system and made the network structure more dense. When the WCS content was added to 20 %, the retrogradation degree and B-type crystallinity of binary gel decreased from 13.83 % and 9.68 % to 6.17 % and 2.17 %. Besides, compared with pure WS, the hardness and stretching distance of steamed cold noodles of 20 %WCS respectively decreased and increased by 57.82 % and 20.80 % after 7 days of storage. In summary, WCS could effectively improve the storage stability of steamed cold noodles by forming a new network structure to inhibit the intermolecular rearrangement of wheat starch.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"200 ","pages":"Article 115468"},"PeriodicalIF":7.0,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142747147","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 UV-A irradiation and microbial fermentation on the physicochemical, microstructure and functional properties of okara","authors":"Ya-Ting Lei ,&nbsp;Fan-Bing Meng ,&nbsp;Xiao-Lei Jiao ,&nbsp;Yuan-Mou Tang ,&nbsp;Qi-Jun Wu ,&nbsp;Yun-Cheng Li","doi":"10.1016/j.foodres.2024.115445","DOIUrl":"10.1016/j.foodres.2024.115445","url":null,"abstract":"<div><div>Whole utilization of okara has important economic value, but there are two technical barriers: coarse mouthfeel caused by insoluble dietary fiber (IDF) and undesirable “beany” off-odors. UV-A irradiation and/or microbial fermentation were used to modify okara. The results indicated that single and combined treatments increased the soluble dietary fiber (SDF) content. <em>Saccharomyces cerevisiae</em> fermentation (YUO), <em>Lactiplantibacillus plantarum</em> fermentation (LUO), and mixed fermentation (MUO) followed by UV-A irradiation of okara significantly reduced the IDF/SDF ratio to 2.48, 1.86 and 2.25, respectively. The modifications significantly reduced the lipid and total nitrogen contents and decreased the E-nose sensor values associated with beany odors. The combined treatment of microbial fermentation and UV-A irradiation partially destroyed the crystalline, resulting in a loose and porous surface, further enhanced the functional properties of water holding capacity, water solubility, antioxidant properties and cation exchange capacity. In particular, the DPPH and ABTS scavenging abilities of okara subject to microbial fermentation followed by UV-A irradiation were greater than that of other samples. These results indicate that the treatment sequence is very important for the functional properties of okara and microbial fermentation followed by UV-A irradiation is most conducive to improve the physicochemical properties and functionalities of okara.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"200 ","pages":"Article 115445"},"PeriodicalIF":7.0,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757433","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":"Analysis of bioactive substances in mutton and their effects on the quality of minced mutton","authors":"Chengpeng Cheng ,&nbsp;Xinru Xie ,&nbsp;Shaobo Li,&nbsp;Pengyu Chen,&nbsp;Caiyan Huang,&nbsp;Xiaochun Zheng,&nbsp;Li Chen,&nbsp;Dequan Zhang","doi":"10.1016/j.foodres.2024.115474","DOIUrl":"10.1016/j.foodres.2024.115474","url":null,"abstract":"<div><div>The aim of this study was to systematically analyze the differences in bioactive compounds in Ningxia Tan, Oula, and Bahan crossbred mutton, and to examine their effects on minced mutton quality. Initially, characteristic bioactive compounds in mutton were analyzed using principal component analysis. Further investigation assessed the effects of varying concentrations of glycyrrhizin flavonoids (0, 0.04, 0.08, 0.16, 0.32 mg/100 g) and calcium chloride (0, 60, 120 mg/100 g) on mutton quality using an in vitro minced meat system. Results indicated that flavonoids (0.38) and calcium (−0.37) had the highest loadings on the first principal component. The water retention, hardness, and chewiness of the minced mutton gel exhibited a significant increase with the addition of licorice flavonoids and calcium chloride (P &lt; 0.05). The elasticity of the minced mutton gel system was also significantly enhanced. The best water retention was observed with the addition of 0.32 mg/100 g of licorice flavonoids and 120 mg/100 g of calcium chloride, and the gel microstructure was densest under these conditions. These findings suggest that flavonoids and calcium are differential bioactive substances in three breeds of mutton that can improve the physicochemical properties of gelatinous minced mutton products. This study establishes a theoretical foundation for selecting raw materials in meat processing and improving the quality of gelatinized mutton products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"200 ","pages":"Article 115474"},"PeriodicalIF":7.0,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757434","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":"Adolescents as food designers: The value of co-creation for the development of healthy dairy products","authors":"Ana Cristina Pinesso Ribeiro ,&nbsp;Carlos Eduardo Barão ,&nbsp;Elson Rogério Tavares Filho ,&nbsp;Erick Almeida Esmerino ,&nbsp;Ramon Silva ,&nbsp;Adriano Gomes Cruz ,&nbsp;Tatiana Colombo Pimentel","doi":"10.1016/j.foodres.2024.115455","DOIUrl":"10.1016/j.foodres.2024.115455","url":null,"abstract":"&lt;div&gt;&lt;div&gt;Healthy eating habits may protect adolescents against disease development, ensure optimal physical and cognitive development, and may persist in adulthood. However, adolescents usually prefer sweetened dairy products and show a low consumption of vegetables, fruits, whole grains, and pulses. Co-creation offers an innovative and inclusive alternative for the development of new products. Adolescents’ involvement in the co-creation process may promote the development of healthy products that they can effectively choose. This study aimed to use the co-creation process through exploring, prototyping, refining, and validation stages for developing healthy dairy products with and for adolescents, aiming to obtain comprehensive insights into their&lt;!--&gt; &lt;!--&gt;opinions, perceptions, preferences, and needs. Twenty-eight adolescents (14–18 years old) participated in three co-creation sections, while the other 65 (14–18 years old) participated only in the validation stage. The adolescents created a healthy dairy product using a set of ingredients in the first section (grouped into dairy base, fruits, vegetables, nuts and grains, and culinary ingredients). The adolescents could select the ingredients in the number and quantity they wanted for developing the product. There were only two rules: the dairy base was limited to one, and at least one ingredient of each group must be used. Four factors drove the ingredient selection (hedonic, sensory properties, health impact, and novelty). Afterward, they tasted their prototype and noted possible improvements. In the second section, they created a concept prototype (post) as a product communication strategy. They were requested to create a post similar to those shared on social media to promote their product and invite other adolescents to try it. Seven factors drove the post design (product name, poster visual design, promotional image, ingredients, sensory properties, health compounds and health claims, and marketing purposes). The third section validated the refined products (products with the improvements suggested during the tasting stage) and posts for acceptance and perceptions. The products were accepted by adolescents involved or not in the co-creation process despite using healthy and novel ingredients and sugar reduction. Furthermore, based on the posts, the products were perceived as healthy, nutritious, tasty, and with suitable texture. The concentration of vegetables, grains, and nuts was lower than the fruits, demonstrating that, although the adolescents accepted the products, they would not be the central ingredient. The adolescents participating in the co-creation sections were not biased towards higher acceptance scores or more positive perceptions of the posts than general adolescents. These results demonstrated the high potential to involve adolescents in product co-creation and provide helpful subsidies for its implementation. The healthy dairy products co-created in this study could com","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"200 ","pages":"Article 115455"},"PeriodicalIF":7.0,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757348","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":"Effect of curcumin loaded in nanoemulsion basil seed gum coating on the reduction of acrylamide and oil absorption in fried potato strips","authors":"Mahya Abdolshah ,&nbsp;Ali Najafi ,&nbsp;Razie Razavi ,&nbsp;Sanaz Marboutian","doi":"10.1016/j.foodres.2024.115467","DOIUrl":"10.1016/j.foodres.2024.115467","url":null,"abstract":"<div><div>Frying is one of the oldest cooking methods, widely used to prepare crispy and flavorful foods. However, a significant concern with fried foods is the high amount of oil absorption. The application of edible coatings is a common approach to reducing oil absorption in fried potatoes. This study examines the effects of basil seed gum (BSG) edible coatings at three concentrations (1 %, 1.5 %, and 2 %), with and without curcumin nanoemulsion, on the characteristics of fried potato strips. Various parameters, including coating efficiency, moisture content, oil absorption, oil oxidation, acrylamide formation, and color indexes of the fried potatoes, were evaluated. The curcumin nanoemulsion coatings exhibited nano-sized particles (ranging from 119.2 to 150.5 nm) with a negative zeta potential and encapsulation efficiency above 60 %, displaying shear-thinning behavior. Scanning electron morphology analysis confirmed the encapsulation of curcumin within the coating structure. The highest moisture content (6.17 %), frying efficiency (50.17 %), and lowest oil absorption (25.94 %) were observed when the 2 % basil seed gum coating with nanoemulsion was used. The highest peroxide value (4.88 meq O2/kg), thiobarbituric acid (TBA) value (0.142 mg MDA/kg), and acrylamide formation (1473.5 µg/kg) were recorded in the uncoated control samples. Regarding color indexes, the uncoated control sample exhibited the highest lightness (L* = 63.1) and lowest yellowness (b*=28.7). Sensory evaluation indicated that potato strips coated with 1.5 % BSG containing curcumin nanoemulsion received the highest sensory scores. Utilizing BSG edible coating with curcumin nanoemulsion for coating potato strips can enhance the nutritional value and sensory properties of fried potatoes, making it a promising approach for improving product quality.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"200 ","pages":"Article 115467"},"PeriodicalIF":7.0,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757349","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":"Lipophilic antioxidants in edible oils: Mechanisms, applications and interactions","authors":"Xuejing Liu ,&nbsp;Zhaojun Zheng ,&nbsp;Yuanfa Liu","doi":"10.1016/j.foodres.2024.115423","DOIUrl":"10.1016/j.foodres.2024.115423","url":null,"abstract":"<div><div>Essential fatty acids (EFAs) in edible oils are crucial for human nutrition. However, their high unsaturation renders edible oils susceptible to oxidation during storage and processing. The addition of lipophilic antioxidants is an effective strategy to inhibit oxidation and safeguard the nutritional integrity of edible oils. This review focused on the diverse mechanisms and applications of lipophilic antioxidants to inhibit oxidation of edible oils. A range of both synthetic and natural lipophilic antioxidants, including butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), <em>tert</em>-butyl hydroquinone (TBHQ), propyl gallate (PG), tocopherols, tocopherols, carotenoids, flavonoids, ascorbyl palmitate, and lipophilic phenolic compounds were discussed. Moreover, lipophilic antioxidant extracts, as the mixture of natural lipophilic antioxidants, can significantly inhibit oil oxidation. The interaction mechanisms of natural lipophilic antioxidants were reviewed. However, compared to synthetic lipophilic antioxidants, the mechanisms and interactions of natural lipophilic antioxidants need to be further studied. Additionally, their stability and solubility, the extraction and purification costs, and the impact on the sensory must be considered when applying natural lipophilic antioxidants to edible oils. This review serves as a timely reference for application of natural lipophilic antioxidants in edible oils, contributing to the development of healthier and more sustainable options.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"200 ","pages":"Article 115423"},"PeriodicalIF":7.0,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142747146","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":"Additive manufacturing technology in the development of easy to swallow and digest foods for the elderly","authors":"Dongbei Shen ,&nbsp;Min Zhang ,&nbsp;Arun S. Mujumdar ,&nbsp;Chunli Li ,&nbsp;Jiacong Lin","doi":"10.1016/j.foodres.2024.115421","DOIUrl":"10.1016/j.foodres.2024.115421","url":null,"abstract":"<div><div>The ageing of the population is a major challenge for the world. The elderly face a number of functional deteriorations in the body during the ageing process. Among these, swallowing and digestion are the two biggest challenges that elderly individuals face. The individualized, customized, and digitized approach to food processing offered using additive manufacturing technology also referred to as 3D printing technology-makes it particularly well-suited to the production of foods that are easy to swallow and digest for the elderly. The application of 3D food printing technology for producing foods that are easy to swallow and digest for the elderly is examined in this article. Meanwhile, it is discussed using some texture-improving techniques for making foods that are easier for the elderly to swallow. Additionally, the challenges and solutions associated with 3D food printing in the manufacturing of foods for the elderly are explored. Overall, this review offers some insights from material classification for the use of 3D food printing technology in the production of foods that are easy to swallow and digestible food for the elderly.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"199 ","pages":"Article 115421"},"PeriodicalIF":7.0,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142723277","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":"Harvest time influences in the quality attributes and physicochemical and phytochemical composition of bacuri pulp (Platonia insignis Mart.)","authors":"Fátima Alves Teixeira da Rocha ,&nbsp;Ana Júlia de Brito Araújo Carvalho ,&nbsp;Taciano Pessoa ,&nbsp;Arão Cardoso Viana ,&nbsp;Marcos dos Santos Lima ,&nbsp;Newton Carlos Santos ,&nbsp;Luiza Helena Meller da Silva ,&nbsp;Antonio Manoel da Cruz Rodrigues","doi":"10.1016/j.foodres.2024.115343","DOIUrl":"10.1016/j.foodres.2024.115343","url":null,"abstract":"<div><div>Analysis of the seasonal influence on the physicochemical characteristics and bioactive compounds of bacuri provides support for optimizing production, promoting sustainability and boosting local economic development. This study analyzed bacuri pulp over consecutive years of production (2020–2023), observing variations in dry matter, lipids, soluble solids, pH, proteins, and minerals across harvest seasons. Notable amino acids include glutamic acid, arginine, and alanine, essential for bodily functions, in addition to antioxidant compounds such as flavonoids, stilbenes, and flavonols, which vary between harvests. The distinctive flavor is attributed to seven volatile compounds, with <em>cis</em>-linalool oxide being the primary contributor. These levels of rainfall had influenced the composition of the pulp, such as the content of sugars, minerals and amino acids. The temperature variations, together with a relative humidity of between 67% and 85%, influenced the development of the fruit, affecting ripening time, the profile of organic acids and other biochemical components relevant to the aroma and flavor of the pulp. The best climatic conditions for bacuri pulp, rich in phenolic compounds, sugars, amino acids, and minerals were observed in 2021. That year experienced high rainfall, high relative humidity, and mild temperatures, which favored nutrient uptake and the synthesis of bioactive compounds. These results, reflecting the seasonal dynamics influenced by the climate, expand the understanding of bacuri and its potential. They contribute not only innovative data but also valuable information to optimize production and better utilize this fruit, creating prospects for local economic sustainability and efficient exploitation of natural resources.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"199 ","pages":"Article 115343"},"PeriodicalIF":7.0,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142746716","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":"Exploring the impact mechanisms on different mechanized airing approaches during second round heap fermentation of sauce-flavor Baijiu: From physicochemical parameters, microbial diversity to volatile flavor compounds","authors":"Diqiang Wang ,&nbsp;Cheng Wu ,&nbsp;Jianfeng Hu ,&nbsp;Feng Hu ,&nbsp;Liping Liu ,&nbsp;Heou Huang ,&nbsp;Junlin Yang ,&nbsp;Wenyu Zhao ,&nbsp;Dan Xie ,&nbsp;Jian Zhang ,&nbsp;Anran Zhu","doi":"10.1016/j.foodres.2024.115359","DOIUrl":"10.1016/j.foodres.2024.115359","url":null,"abstract":"<div><div>The airing process of sauce-flavor Baijiu is a critical operation that serves the functions of cooling, homogenizing, and facilitating microbial proliferation and metabolism. Comprehensive analysis of physicochemical parameters, bacterial and fungal community of fermented grains, and volatile flavor compounds of soy-sauce (<em>Jiangxiang</em>) and mellow-sweet (<em>Chuntian</em>) typical base liquors among traditional (CT) and two different mechanized (JXA and JXB) airing operations were investigated. The results indicated that the dynamic variation patterns of moisture content, total titratable acidity, starch content, lactic acid, acetic acid, pH, and dominated microbial composition among CT, JXA, and JXB were similar, while minor bacterial genera with relative abundance including unclassified <em>Micrococcineae</em>, unclassified <em>Rhizobiales</em>, etc, and dominated fungi such as <em>Torulaspora</em>, <em>Hyphopichia</em>, <em>Candida</em>, <em>Pichia</em>, and <em>Penicillium</em> were profoundly influenced by mechanized airing operations, especially by JXB. A total of 100 and 101 volatile flavor compounds were qualitatively and quantitatively detected from soy-sauce (<em>Jiangxiang</em>) and mellow-sweet (<em>Chuntian</em>) typical base liquors. Mechanized airing operations were more consistent with CT for mellow-sweet (<em>Chuntian</em>) typical base liquors, but 2,3-dimethyl-5-ethylpyrazine, 2,3-dimethylpyrazine, tetramethylpyrazine and ethyl benzoate etc. were more abundant in soy-sauce (<em>Jiangxiang</em>) typical base liquors by mechanized airing operations, which were mainly associated with <em>Leuconostoc</em>, <em>Acetoanaerobium</em>, <em>Limnohabitans</em> and <em>Bradyhizobium</em> etc. This study provides a theoretical evidence for understanding the relationships among physicochemical parameters, microbial communities and volatile flavor compounds during second round heap fermentation of sauce-flavor Baijiu, laying a foundation for further elucidating the mechanized brewing mechanisms.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"199 ","pages":"Article 115359"},"PeriodicalIF":7.0,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142746811","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":"Function-driven high-throughput screening and isolation of ester-producing strains for glutinous rice wine fermentation","authors":"Chong Chen ,&nbsp;Zhaojun Zheng ,&nbsp;Yue Wang ,&nbsp;Xiaoying Ji ,&nbsp;Dongliang Li ,&nbsp;Pinhe Li ,&nbsp;Yuanfa Liu","doi":"10.1016/j.foodres.2024.115393","DOIUrl":"10.1016/j.foodres.2024.115393","url":null,"abstract":"<div><div>Ester-producing strains are of great importance for enhancing the quality and flavor profiles of alcoholic beverages. However, traditional methods for screening ester-producing strains are labor-intensive and time-consuming, significantly impeding the development of alcoholic beverages industry. In this study, we selected five brands of <em>Jiuqu</em> to cultivate within different media, results showed that XB (<em>Jiuqu</em>) incubated with malt extract medium possessed the highest ester-producing capability, with the identification of 27 esters at the concentration of 31.44 ± 2.17 mM. Subsequently, fluorescence-activated cell sorting (FACS) was used to screen and isolate the living fungal cells which accounted for 42.80 % of total cells, followed by cultivation utilizing a culturomics approach. High-throughput screening (HTS) assays using 4-Methylumbelliferyl acetate (4-MA) were utilized to evaluate the ester-production potentials of 960 selected strains. The top10 highest ester-producing strains were sequenced, and all were identified as <em>Saccharomyces cerevisiae</em>, <em>Cyberlindnera fabianii</em>, and <em>Wickerhamomyces anomalus.</em> Eventually, three microbial strains were co-incubated with rice wine starter to improve the nutritional and flavor properties of glutinous rice wine. Compared to the control group, <em>Cyberlindnera fabianii</em> could increase reducing sugar content, up to 0.33 ± 0.009 g/mL, and significantly decrease the concentration of bitter amino acids by 55.83 %, resulting in a final concentration of 32.29 ± 1.51 mg/L. Furthermore, the glutinous rice wine with <em>Cyberlindnera fabianii</em> showed 38 distinct ester compounds at the content of 16.22 ± 0.51 mM, which was superior to the control group (30 ester compounds at the concentration of 11.89 ± 1.39 mM). The diversity and concentrations of flavor components, such as alcohols, aldehydes, and ketones, were also enhanced. Our findings would contribute to advancing the rapid screening of ester-producing strains, as well as providing a theoretical basis for improving the quality of glutinous rice wine.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"199 ","pages":"Article 115393"},"PeriodicalIF":7.0,"publicationDate":"2024-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142723291","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}