Food Research International最新文献

{"title":"High-pressure carbon dioxide (HPCD): Impact on the quality of fruit juices and inactivation of spores and enzymes","authors":"Luciana L. Liossi ,&nbsp;Caroline Heckler ,&nbsp;Anderson S. Sant’Ana","doi":"10.1016/j.foodres.2024.115316","DOIUrl":"10.1016/j.foodres.2024.115316","url":null,"abstract":"<div><div>Ensuring microbiological safety in fruit juices while maintaining their nutritional and sensory qualities remains a significant challenge in food processing. Traditional thermal methods, although effective against vegetative pathogens, can degrade important nutrients and are less effective at inactivating bacterial spores. High-pressure carbon dioxide (HPCD) technology has emerged as a promising non-thermal alternative, using CO₂ under high pressure to inactivate spores and enzymes. More importantly, HPCD has shown great potential in preserving the quality of fruit juices. This review assesses recent studies on the use of HPCD in fruit juices, focusing on its effectiveness in reducing spore counts and inactivating enzymes like polyphenol oxidase (PPO) and pectin methylesterase (PME). The impact of HPCD on the physicochemical, nutritional, and sensory attributes of fruit juices, such as vitamin retention, color, and cloudiness, is also examined. Despite HPCD’s advantages, challenges remain in optimizing process parameters for consistent microbial inactivation, with variations depending on juice composition and microbial strain. Additionally, while initial costs are high, the long-term economic viability of HPCD is favorable due to lower energy consumption and CO₂ recyclability. Future research should focus on optimizing equipment design and scaling HPCD technology for industrial applications.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"198 ","pages":"Article 115316"},"PeriodicalIF":7.0,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662609","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":"The dynamic of physicochemical properties, volatile compounds and microbial community during the fermentation of Chinese rice wine with diverse cereals","authors":"Chi Shen ,&nbsp;Yingying Yu ,&nbsp;Xue Zhang ,&nbsp;Haoqiang Zhang ,&nbsp;Mengjia Chu ,&nbsp;Biao Yuan ,&nbsp;Ying Guo ,&nbsp;Yinping Li ,&nbsp;Jiandi Zhou ,&nbsp;Jian Mao ,&nbsp;Xiao Xu","doi":"10.1016/j.foodres.2024.115319","DOIUrl":"10.1016/j.foodres.2024.115319","url":null,"abstract":"<div><div>This study investigates the impact of liquid state fermentation on the key flavor compounds and microbial community structure in Chinese rice wine brewed from five different raw materials: buckwheat, sorghum, japonica rice, glutinous rice, and black rice. Using HS-SPME-GC–MS and HPLC, the volatile compounds were analyzed across various grain liquefaction methods, detecting 82 volatiles, including esters, alcohols, aldehydes, and acids. The concentration of flavor compounds such as esters, amino acids, phenolic acids, and organic acids varied significantly depending on the raw material used. Based on odor activity values, 31 key compounds were identified, including 15 ethyl esters, like ethyl laurate, responsible for the unique and complex aroma of the rice wines. Bitter amino acids, making up over 50 % of the total amino acids, were predominant. Among the varieties, the buckwheat-fermented wine exhibited the highest ester content (27.39 mg/L), nearly double that of other samples, along with elevated amino acids (1.47 mg/mL) and phenolic acids (904.29 mg/L). Black rice ranked second in amino acid content (0.93 mg/mL), while glutinous rice had the highest organic acid content (239.76 mg/mL). Metagenomic sequencing on the fifth day of fermentation revealed significant differences in microbial community structure among the raw materials. <em>Saccharomyces, Aspergillus, Thermomyces</em>, <em>Epicoccus</em>, and <em>Albertella</em> were dominant fungi, while <em>Weissella</em>, <em>Thermoactinomyces</em>, <em>Bacillus</em>, and <em>Saccharopolyspora</em> were dominant bacteria. Sensory analysis showed that buckwheat-fermented rice wine was distinguished by its honey, floral, creamy, and umami attributes, while balancing alcohol, acidity, bitterness, and Qu aroma. The results demonstrate the significant influence of raw material selection and liquefaction method on both flavor profile and microbial diversity in Chinese rice wine.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"198 ","pages":"Article 115319"},"PeriodicalIF":7.0,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662684","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":"Influence of sonication-assisted fermentation on the physicochemical features and antioxidant activities of yogurts fortified by polyphenol-rich pineapple peel powder with varied chemical profiling","authors":"Kangshuai Lou ,&nbsp;Yuanrong Zheng ,&nbsp;Xiaohan Tan ,&nbsp;Libin Wang ,&nbsp;Changmin Tong ,&nbsp;Siqiang Huang ,&nbsp;Xintong Cai ,&nbsp;Changyu Zhou ,&nbsp;Jinxuan Cao ,&nbsp;Hao Zhang ,&nbsp;Daodong Pan ,&nbsp;Zhen Wu ,&nbsp;Qiang Xia","doi":"10.1016/j.foodres.2024.115333","DOIUrl":"10.1016/j.foodres.2024.115333","url":null,"abstract":"<div><div>This study investigated the effects of pineapple peel powder with varied chemical profiles and sonication-assisted polyphenol biotransformation during fermentation on the quality characteristics of yogurt products. It aimed at exploring the feasibility of sonication-assisted fermentation to enhance the physicochemical properties, control post-acidification, and improve antioxidant activities in yogurts fortified with polyphenol-rich pineapple peel powder. Targeted analysis showed that polyphenol-rich pineapple dietary fiber obtained by ultrasonication-assisted extraction (NPFU) exhibited the slowest rates of acidification, highest antioxidant capacity, and lowest degree of whey separation at 21.67 %. Sonication pretreatments significantly increased transformation of free phenolic acids derived from pineapple peel fiber during fermentation, particularly increasing the accumulation of ferulic acid, caffeic acid and 5-hydroxyflavone, revealing the positive effects of sonication-mediated fermentation in promoting the hydrolysis of conjugated phenolics into free fractions. Yogurts fortified with pineapple peel fiber displayed significantly higher antioxidant activities (<em>p</em> &lt; 0.05) compared to those with pineapple peel whole powder, corresponding with the increased free phenolics. Non-targeted metabolomics analysis was employed to explore the mechanisms underlying the alleviated post-acidification by sonication-assisted fermentation during storage. Metabolomic profiling revealed that the bioactive components from pineapple peel extract significantly influenced the metabolism pathways of lactic acid bacteria particularly involving galactose metabolism, glycerophospholipid metabolism, closely associated with the acid production of the strains and the regulation of the post-acidification rates of yogurt during storage. These results confirmed the potential of ultrasound-assisted fermentation combined with the addition of pineapple dietary fiber to enhance yogurt quality, providing an innovative tool to develop future yogurt products with high marketability.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"198 ","pages":"Article 115333"},"PeriodicalIF":7.0,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662603","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":"Enhanced creaminess of plant-based milk via enrichment of papain hydrolyzed oleosomes","authors":"Biao Li ,&nbsp;Chuanwu Han ,&nbsp;Guangxin Feng ,&nbsp;Jian Guo ,&nbsp;Zhili Wan ,&nbsp;Xiaoquan Yang","doi":"10.1016/j.foodres.2024.115322","DOIUrl":"10.1016/j.foodres.2024.115322","url":null,"abstract":"<div><div>There is an increased consumer demand for plant-based milk in substituting dairy milk due to the ethical, health concerns and environmentally-friendly choice. However, perceived creaminess as dominant attributes present a big challenge in consumer acceptance for those milk alternatives. In this study, we developed a novel and easily scalable strategy to enhance the creaminess of soy milk <em>vi</em>a enrichment of oleosomes. The soybean oleosome creams were extracted and hydrolyzed with papain, resulting in formation of oil droplets with more phospholipid and less protein at the surface, which significantly reduce friction coefficient in the presence of saliva (from 0.15 to 0.03 at a speed around 50 mm/s). Moreover, blending papain-hydrolyzed oleosome creams with raw soy milk enables the creation of a plant-based milk that matches the nutritional profile, lubrication properties, and creaminess of full-fat dairy milk. QCM-D and passive microrheology were employed to characterize hydration of oleosomes into the mucin layer and relevant viscosity change, suggesting that papain hydrolyzed oleosome might decrease friction coefficient <em>via</em> hydration lubrication mechanism. This approach could be applied to enhance the creaminess mouthfeel and nutritional profile of plant-based milk.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"198 ","pages":"Article 115322"},"PeriodicalIF":7.0,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662602","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":"Comparative lipidomics analysis of seed oils from nine tropical fruits: Emphasizing the fatty acid and lipid molecule profiles","authors":"Jingtao Cui ,&nbsp;Tong Li ,&nbsp;Yanchi Zhou ,&nbsp;Liling Wang ,&nbsp;Tian Li ,&nbsp;Weimin Zhang","doi":"10.1016/j.foodres.2024.115334","DOIUrl":"10.1016/j.foodres.2024.115334","url":null,"abstract":"<div><div>While tropical fruit seeds are considered potential sources of functional or edible vegetable oils, their lipid profiles are poorly documented. Herein, the lipid profiles of nine tropical fruit seed oils were systematically evaluated and compared using lipidomics and chemometrics techniques. Cherimoya exhibited the highest total lipid content, while avocado had the lowest. Canistel, cherimoya, and durian displayed a 9cC18:1 predominance. The remaining six seed oils were dominated by 9c12cC18:2n-6. In total, 1370 lipid molecules were identified, with triacylglycerol being the predominant subclass. Passion fruit, cherimoya, and durian had the highest glycerolipid, sphingolipid, and fatty acyl contents, respectively. Litchi exhibited the highest levels of glycerophospholipid and saccharolipid. Chemometric modeling screened 134 differential lipid molecules as markers for distinguishing between various tropical fruit seed oils. Positive correlations were primarily observed among the differential lipid molecules. Overall, these findings provide valuable insights into the integrated utilization of tropical fruit seed oils.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"198 ","pages":"Article 115334"},"PeriodicalIF":7.0,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662629","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":"Multi-omics analyses of the mechanism for formation of key aroma-active compounds in blood orange wine fermented by Pichia kudriavzevii","authors":"Shuxun Liu,&nbsp;Ying Lou,&nbsp;Yan Zhao,&nbsp;Yuling Cai,&nbsp;Mingfeng Cao,&nbsp;Yixian Li,&nbsp;Ping Li,&nbsp;Qing Gu","doi":"10.1016/j.foodres.2024.115321","DOIUrl":"10.1016/j.foodres.2024.115321","url":null,"abstract":"<div><div><em>Pichia kudriavzevii</em> is an emerging non-<em>Saccharomyces</em> yeast recognized for its ability to enhance aroma quality in fermented foods, though the precise mechanisms underlying its effects remain poorly understood. This study delves into the influence of <em>P. kudriavzevii</em> BP15 on the formation of key aroma-active compounds (KAACs) and metabolic pathways during the fermentation of blood orange wine. By integrating multi-omics approaches, including volatilomics, genomics, and transcriptomics, this work systematically evaluated the profile of volatile organic compounds (VOCs), pinpointed the genes implicated in KAACs metabolism, and elucidated the biotransformation pathways of KAACs. The volatilomics results demonstrated that inoculation with <em>P. kudriavzevii</em> BP15 significantly improved the complexity and desirability of aroma by promoting the accumulation of diverse VOCs, particularly esters. The genomics analysis further revealed that a substantial portion of <em>P. kudriavzevii</em> BP15 genome was dedicated to carbohydrate, amino acid, and energy metabolisms. The transcriptomics data identified the high expression of multiple genes (e.g., <em>ARO8</em>, <em>ACC1</em>, <em>ALD4</em>, <em>ILV5</em>) during the early stages of fermentation by <em>P. kudriavzevii</em> BP15 that are integral to the biosynthesis of KAACs. These insights provide a deeper understanding of <em>P. kudriavzevii</em> BP15′s potential application in the production of high-quality blood orange wine, underscoring its role in enhancing the aroma profile through sophisticated metabolic interventions.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"198 ","pages":"Article 115321"},"PeriodicalIF":7.0,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662628","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":"In vitro gastrointestinal digestion and fecal fermentation behaviors of pectin from feijoa (Acca sellowiana) peel and its impact on gut microbiota","authors":"Zuoyi Zhu ,&nbsp;Xinyue Song ,&nbsp;Jiarong Yao ,&nbsp;Zhen Li ,&nbsp;Zhongping Huang ,&nbsp;Huijun Liu ,&nbsp;Wei Liu ,&nbsp;Fen Dai","doi":"10.1016/j.foodres.2024.115301","DOIUrl":"10.1016/j.foodres.2024.115301","url":null,"abstract":"<div><div>This study investigated the digestion and fermentation characteristics of pectin from feijoa peel (FPP) and its effect on gut microbiota via <em>in vitro</em> simulated digestion and fecal fermentation. The gastrointestinal results showed that the molecular weight (Mw) of FPP kept stable with small production of reducing sugar and free monosaccharides, indicating that FPP was basically not degraded during digestion. However, during the fecal fermentation, the Mw of FPP significantly decreased with the release of free monosaccharides, which were further utilized by gut microbiota. The content of reducing sugar showed a trend of increasing at first and then decreasing. The production of gases and short-chain fatty acids (SCFAs) increased with the utilization of FPP, along with the pH decrease in fecal culture. Meanwhile, FPP regulated the composition of gut microbiota by suppressing enteropathogenic bacteria (genera <em>Escherichia-Shigella</em> and <em>Fusobacterium</em>) and promoting beneficial bacteria (genera <em>Lactiplantibacillus</em> and <em>Bifidobacterium</em>). Significantly positive correlation was found between SCFAs and bacteria including <em>Lactiplantibacillus</em> and <em>Bifidobacterium</em>. These results suggested that FPP had potential prebiotic functions to promote human intestinal health.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"197 ","pages":"Article 115301"},"PeriodicalIF":7.0,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142660041","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":"Ability of a dietary index based on the updated algorithm underpinning the Nutri-Score to discriminate food consumption and nutrient intake in a French population of children and adolescents","authors":"Nadine Khoury ,&nbsp;Barthélémy Sarda ,&nbsp;Mathilde Touvier ,&nbsp;Emmanuelle Kesse-Guyot ,&nbsp;Jordi Salas-Salvadó ,&nbsp;Nancy Babio ,&nbsp;María Ángeles Martínez ,&nbsp;Serge Hercberg ,&nbsp;Pilar Galan ,&nbsp;Pauline Ducrot ,&nbsp;Valérie Deschamps ,&nbsp;Chantal Julia","doi":"10.1016/j.foodres.2024.115287","DOIUrl":"10.1016/j.foodres.2024.115287","url":null,"abstract":"<div><h3>Introduction</h3><div>Preventing chronic diseases among children and adolescents requires a comprehensive approach. The Nutri-Score, a front-of-pack nutrition labeling system, may play an important role in public health by enhancing overall nutritional quality of dietary intake, a key modifiable risk factor. The aim of this study was to investigate the ability of the 2015 and 2023 NS-NPM to discriminate food consumption and nutrient intake in a population of French children and adolescents.</div></div><div><h3>Methods</h3><div>Children and adolescents (6–17 years old) participating in the cross-sectional representative ESTEBAN survey conducted in mainland France were included. Food consumption was assessed with three repeated 24 h dietary recalls. To obtain a dietary score at the individual level, the Nutri-Score nutrient profiling model dietary index (NS-NPM DI) was computed as an energy-weighted mean using the 2015 and the 2023 NS-NPMs and categorized into quartiles. Linear contrasts were used to assess the linearity of the association between the indexes and the intakes.</div></div><div><h3>Results</h3><div>1279 participants (50.2 % boys and 49.8 % girls, mean age 11 years) were included in this study. Using the 2023 NS-NPM DI, participants with more favorable DI (lower NS-NPM DI) consumed higher amounts of fruits, vegetables, whole grain cereals, milk, poultry, fish and seafood and vegetable oils and lower amounts of, processed meat and sweetened foods. In addition, using the NS-NPM DI 2023, participants with more favorable DI (thus more favorable Nutri-Score) had higher intakes of proteins, fiber, vitamins and minerals, and lower intakes of lipids, SFA, MUFA and simple sugars. Compared to the NS-NPM DI 2015, with the updated algorithm, higher differences between quartiles were observed for tubers, fish and seafood, poultry, red meat, processed meat, vegetable oils and vitamin D and E, all in the expected direction (better discrimination).</div></div><div><h3>Conclusion</h3><div>The results of the present study suggest that the NS-NPM algorithm underlying Nutri-Score is a useful tool for characterizing the diet quality of children and adolescents. The updated version of this algorithm showed a more discriminatory ability when assessing some animal food groups and vitamin D and E, indicating that the revision of the Nutri-Score represents an improvement for public health purposes.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"198 ","pages":"Article 115287"},"PeriodicalIF":7.0,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662686","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Metagenomics reveals differences in spore-forming bacterial diversity in raw milk in different regions and seasons in China","authors":"Ning Li ,&nbsp;Wenjun Xu ,&nbsp;Lu Meng ,&nbsp;Yankun Zhao ,&nbsp;Xiaowei Zhao ,&nbsp;Nan Zheng ,&nbsp;Yangdong Zhang ,&nbsp;Jiaqi Wang","doi":"10.1016/j.foodres.2024.115317","DOIUrl":"10.1016/j.foodres.2024.115317","url":null,"abstract":"<div><div>The spore-forming bacteria in the dairy industry are notable for their spores resilience and capacity to survive heating processes, allowing them to germinate and enter the vegetative stage, potentially leading to spoilage of the milk. Additionally, these spores can form biofilms, becoming a persistent source of contamination in processing environments. In this study, we collected a total of 165 raw milk from six different parts in China in spring, summer, autumn, and winter, respectively. Metagenomics sequencing method was used to explore and compare the differences in spore-forming bacterial composition and diversity in raw milk samples. Among these samples, four genera and 207 species of spore-forming bacteria were identified, with the genus <em>Bacillus</em> and the species <em>Paenibacillus darwinianus</em> dominant. Seasonal variations had a greater impact on the composition and abundance of spore-forming bacteria in raw milk than regional differences. Notable, raw milk samples collected during the spring and summer exhibited a higher number of unique spore-forming bacterial species compared to those collected in other seasons. Moreover, different regions and seasons have their own dominant bacteria. Metabolism of cofactors and vitamins, energy metabolism, carbohydrate metabolism, and amino acid metabolism were the main metabolic pathways. Hence, specific strategies need to be adopted to prevent and control spore-forming bacteria in raw milk in different regions and seasons.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"198 ","pages":"Article 115317"},"PeriodicalIF":7.0,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662625","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Human milk fat globule size distributions: Comparison between laser diffraction and 3D confocal laser scanning microscopy","authors":"Wietske Verveld,&nbsp;Johanna R. de Wolf,&nbsp;Chris G. Legtenberg,&nbsp;Tom Knop,&nbsp;Nienke Bosschaart","doi":"10.1016/j.foodres.2024.115282","DOIUrl":"10.1016/j.foodres.2024.115282","url":null,"abstract":"<div><div>Milk fat globules (MFGs) in human milk provide energy to breastfed infants and support infant development. Accurate measurements of MFG size distributions are important to better understand MFG function and origin, as well as the influence of MFG size on milk composition analysis methods. Nevertheless, commonly used laser diffraction systems have never been thoroughly validated for size distribution measurements in human milk. Here, we introduce a new method for determining the size distribution of milk fat globules in human milk, using 3D confocal laser scanning microscopy (CLSM) in combination with fluorescent labeling of MFGs. We validate and compare 3D CLSM to laser diffraction (Mastersizer 2000, Malvern Panalytical), using polystyrene microsphere size standards. Next, we apply both methods to evaluate MFG size distributions in human milk. We show that 3D CLSM can be used to obtain more accurate size distributions between 500 nm and 10 μm compared to laser diffraction. Importantly, MFG size distributions obtained with 3D CLSM contain no secondary population around 1 μm, in contrast to laser diffraction measurements. This suggests that the bimodal MFG distribution obtained by laser diffraction can be an artifact of the built-in fitting algorithm, instead of an actual feature of human milk. This work demonstrates that care should be taken when interpreting size distributions of MFGs measured with laser diffraction and that 3D CLSM is an accurate alternative for measuring size distributions in lactation and dairy research.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"198 ","pages":"Article 115282"},"PeriodicalIF":7.0,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142706195","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}