Food Research International最新文献_第10页

Fusion of near-infrared and Raman spectroscopy with machine learning strategies: Non-destructive rapid assessment of freshness and TVB-N value prediction in Pacific white shrimp (Litopenaeus vannamei) 近红外和拉曼光谱与机器学习策略的融合：瓦纳滨对虾（Litopenaeus vannamei）无损快速新鲜度评估和TVB-N值预测

IF 7 1区农林科学

Food Research International Pub Date : 2025-05-07 DOI: 10.1016/j.foodres.2025.116561

Zhenxing Tian , Yanyan Wu , Ya Wei , Yongqiang Zhao , Chuang Pan , Yueqi Wang

{"title":"Fusion of near-infrared and Raman spectroscopy with machine learning strategies: Non-destructive rapid assessment of freshness and TVB-N value prediction in Pacific white shrimp (Litopenaeus vannamei)","authors":"Zhenxing Tian , Yanyan Wu , Ya Wei , Yongqiang Zhao , Chuang Pan , Yueqi Wang","doi":"10.1016/j.foodres.2025.116561","DOIUrl":"10.1016/j.foodres.2025.116561","url":null,"abstract":"<div><div>Total volatile base nitrogen (TVB-N) is a key indicator of shrimp freshness. Nevertheless, traditional detection methods are cumbersome, time-intensive, and destructive. Here, a rapid and non-destructive method based on near-infrared (NIR) and Raman spectroscopy for the assessment of TVB-N content in <em>L</em><em>itopenaeus vannamei</em> was proposed. A TVB-N content prediction model was constructed based on three machine learning methods (Convolutional Neural Network, Extreme Learning Machine, and Backpropagation) combined with low-level and mid-level data fusion strategies. After Savitzky-Golay (SG) smoothing preprocessing, the NIR model with SPA feature extraction (coefficient of determination for prediction, R<sup>2</sup>p = 0.864) outperformed the Raman model with GA feature extraction (R<sup>2</sup>p = 0.784), with both being the optimal feature-level prediction models for their respective spectra. Furthermore, the combination of mid-level data fusion strategy and the Extreme Learning Machine model resulted in the best prediction performance, with R<sup>2</sup>p and root mean square error of prediction (RMSEP) values of 0.986 and 0.677 mg/100 g, respectively. Additionally, the feature-level fusion models optimized by the feature selection algorithm showed R<sup>2</sup> values all exceeding 0.96. These results demonstrate the complementary advantages of NIR and Raman spectroscopy for non-destructive, real-time freshness monitoring of shrimp using portable instruments.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116561"},"PeriodicalIF":7.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143947158","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}

引用次数: 0

Fabrication of fucoxanthin-loaded composite nanoparticles based on lactoferrin and carboxymethyl chitosan: Interaction mechanism, stability and the application in filled hydrogel beads 乳铁蛋白与羧甲基壳聚糖复合纳米颗粒负载岩藻黄素的制备：相互作用机理、稳定性及其在填充水凝胶珠中的应用

IF 7 1区农林科学

Food Research International Pub Date : 2025-05-07 DOI: 10.1016/j.foodres.2025.116614

Wen Jiang , Xinyu Cao , Ying Guan , Tingting Zeng , Juxiu Li

{"title":"Fabrication of fucoxanthin-loaded composite nanoparticles based on lactoferrin and carboxymethyl chitosan: Interaction mechanism, stability and the application in filled hydrogel beads","authors":"Wen Jiang , Xinyu Cao , Ying Guan , Tingting Zeng , Juxiu Li","doi":"10.1016/j.foodres.2025.116614","DOIUrl":"10.1016/j.foodres.2025.116614","url":null,"abstract":"<div><div>Fucoxanthin (FUC), a carotenoid naturally occurring in marine environments, has demonstrated various nutritional benefits. However, its application in the food industry is limited due to its inherent instability. This study aims to evaluate the ability of two types of lactoferrin (LF)-carboxymethyl chitosan (CMCS) complexes to encapsulate and stabilize FUC. These complexes were formed through physical mixing and enzymatic glycosylation. In the presence of CMCS, fluorescence spectra analysis revealed a static quenching interaction between LF and FUC. Furthermore, at a CMCS concentration of 0.3 wt%, the physical mixture and glycosylated LF exhibited enhanced binding affinity for FUC. FUC was encapsulated in the complexes via the antisolvent method, yielding FUC-loaded composite nanoparticles. FTIR spectroscopy and X-ray diffraction analyses confirmed the successful encapsulation of FUC within the nanoparticles, mediated by hydrogen bonding, electrostatic interactions, and hydrophobic forces. The higher FUC encapsulation efficiency and loading capacity were achieved in composite nanoparticles when the mass ratio was 10:2. Compared to free FUC and FUC-LF nanoparticles, the FUC-LC and FUC-LCTG nanoparticles exhibited superior stability, encompassing thermal stability, light stability, and storage stability. Moreover, when the nanoparticles were applied as active fillers in sodium alginate hydrogel beads, the network structure of the gel was enhanced. These complexes hold promise as novel and efficient delivery systems for carotenoid-like active molecules, with potential for diverse commercial applications.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116614"},"PeriodicalIF":7.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143947161","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}

引用次数: 0

Comparability of in vitro bioaccessibility of carotenoids with their yolk content in laying hens for dent maize hybrids differing in kernel traits 不同籽粒性状玉米杂交品种类胡萝卜素体外生物可及性及其蛋黄含量的比较

IF 7 1区农林科学

Food Research International Pub Date : 2025-05-07 DOI: 10.1016/j.foodres.2025.116586

Dora Zurak , Zlatko Svečnjak , Goran Kiš , Darko Grbeša , Vasil Pirgozliev , Kristina Kljak

{"title":"Comparability of in vitro bioaccessibility of carotenoids with their yolk content in laying hens for dent maize hybrids differing in kernel traits","authors":"Dora Zurak , Zlatko Svečnjak , Goran Kiš , Darko Grbeša , Vasil Pirgozliev , Kristina Kljak","doi":"10.1016/j.foodres.2025.116586","DOIUrl":"10.1016/j.foodres.2025.116586","url":null,"abstract":"<div><div>The aim of the study was to investigate the relationship between <em>in vitro</em> bioaccessibility and <em>in vivo</em> bioavailability, expressed as yolk content, of maize carotenoids. INFOGEST protocol was used for <em>in vitro</em> bioaccessibility, whereas carotenoid content was analysed in the yolk of laying hens fed complete feeds differing only in the hybrid. Fourteen commercial dent hybrids were selected based on preliminary screening of 103 hybrids to represent a wide range of carotenoid profiles in addition to physical and chemical traits. The amount of bioaccessible carotenoids and their yolk content generally decreased as follows: zeaxanthin > lutein > β-cryptoxanthin > α-cryptoxanthin > β-carotene. Across hybrids, carotenoid bioaccessibility and yolk content correlated positively with their content in kernel, with the exception of β-carotene. However, some hybrids with similar content of individual carotenoids in kernel had contrasting <em>in vitro</em> bioaccessibility and yolk deposition, clearly indicating hybrid-specific responses influenced by other kernel traits. In general, kernel traits associated with greater hardness, such as zein content, test weight, kernel density and Stenvert hardness, correlated positively with zeaxanthin, β-cryptoxanthin and total carotenoids. Traits indicating softer kernel texture, such as total starch content and breakage susceptibility, correlated positively with bioaccessible and bioavailable lutein and β-carotene. Results showed that <em>in vitro</em> bioaccessibility may be a good indicator of the potential content of carotenoids in the yolk, with the exception of β-carotene, and that hybrid-specific responses were associated with physical and chemical traits of maize kernel.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"213 ","pages":"Article 116586"},"PeriodicalIF":7.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143924592","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}

引用次数: 0

Impact of drying on the composition and organization tomato fruit cell walls: A biochemical and structural study 干燥对番茄果实细胞壁组成和组织的影响：生化和结构研究

IF 7 1区农林科学

Food Research International Pub Date : 2025-05-07 DOI: 10.1016/j.foodres.2025.116567

Marc Lahaye , Xavier Falourd , Lucie Le Bot , Nadia Bertin , Maja Musse

{"title":"Impact of drying on the composition and organization tomato fruit cell walls: A biochemical and structural study","authors":"Marc Lahaye , Xavier Falourd , Lucie Le Bot , Nadia Bertin , Maja Musse","doi":"10.1016/j.foodres.2025.116567","DOIUrl":"10.1016/j.foodres.2025.116567","url":null,"abstract":"<div><div>The cell walls are known to play an important role in the evolution of tomato quality during processing, but the mechanisms are not always clearly identified. The study investigated changes in cell wall polysaccharides in two tomato varieties, Terradou and H1311, following hot air drying at 45 °C for 18-20 h. Significant reductions in pectic sugars (rhamnose, uronic acid), pectin methyl esterification, and hemicellulose-related sugars (mannose, glucose, xylose) were observed, particularly in H1311, mirroring ripening processes and indicating enzyme activity during drying. Solid-state NMR revealed increase in cellulose crystallinity, especially in Terradou, along with reduced cell wall polysaccharide organization, reduced water content around pectin and increased cell wall interactions of pectin as the fruit dried. The correlations between sugar composition and structural dynamics suggest that mannan may play a key role in cellulose organization. The study highlights the role of fruit genetics and enzymatic breakdown in the drying process. It is hypothesized that preservation of hemicelluloses structure during drying helps maintain cell wall porosity, which may facilitate faster water migration.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"213 ","pages":"Article 116567"},"PeriodicalIF":7.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143927946","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}

引用次数: 0

Comparative in vivo study on the digestion behaviors of three typical saturated dietary fats in Sprague Dawley rats

IF 7 1区农林科学

Food Research International Pub Date : 2025-05-07 DOI: 10.1016/j.foodres.2025.116619

Jiaying Yan , Yanjun Liu , Yanjun Guo , Rui Xu , Zhan Ye , Yuanfa Liu

{"title":"Comparative in vivo study on the digestion behaviors of three typical saturated dietary fats in Sprague Dawley rats","authors":"Jiaying Yan , Yanjun Liu , Yanjun Guo , Rui Xu , Zhan Ye , Yuanfa Liu","doi":"10.1016/j.foodres.2025.116619","DOIUrl":"10.1016/j.foodres.2025.116619","url":null,"abstract":"<div><div>The intake of saturated fats could result in increased risks of metabolic disorders, which are closely related to the digestion behaviors of these fats. However, the specific differences and satiety signal regulation of different saturated fats during gastrointestinal digestion are still unknown. Therefore, a comparative study was conducted to investigate the digestion behaviors of three typical saturated dietary fats (i.e. coconut oil, CO; lard fat, LO; palm oil, PO) using Sprague Dawley (<em>SD)</em> rats. This study suggested that the rate and degree of digestion were as follows: CO ≈ LO > PO. In the distal ileum section, more unabsorbed free fatty acids (FFAs) were observed in the CO and LO group, while more undecomposed triglycerides (TAGs) were found in the PO group. In particular, after 4 h of digestion in the gastrointestinal tract, the CO and LO groups accumulated 17.97 % and 19.95 % of FFAs, respectively, while the PO group had only 5.61 % of FFAs. Meanwhile, the TAG content in the PO group was 4.42 %, compared to 3.24 % and 2.44 % in the CO and LO groups, respectively. Furthermore, PO oral gavage administration resulted in higher gastric emptying and intestinal transit rates, thereby upregulating levels of satiety-signaling hormones and affecting the digestion rate. These results indicated that saturated fats rich in short- and medium-chain saturated fatty acids (SCFAs and MCFAs), or those with a greater variety and crystalline types of TAGs, are more readily broken down. Moreover, the secretion of satiety-signaling hormones during digestion significantly influences the digestion rate of saturated fats. This study provides insights into the possible mechanisms underlying differences in the digestion rates of typical dietary saturated fats, which could lay the theoretical foundation for balanced dietary fat consumption.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"213 ","pages":"Article 116619"},"PeriodicalIF":7.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143941218","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}

引用次数: 0

Unveiling the spectrum of xylooligosaccharides from lignocellulosic biomasses: Production, functional properties, food applications, and market insights 揭示木质纤维素生物质中低聚木糖的光谱：生产，功能特性，食品应用和市场见解

IF 7 1区农林科学

Food Research International Pub Date : 2025-05-07 DOI: 10.1016/j.foodres.2025.116583

Solciaray C.S.E. de Paula , Victor Haber Pérez , Maria I.S.R. de Sousa , Djully L.G. Ribeiro , Claudia Amorim , Marcelo H. Vasconcelos , Júlio C. dos Santos , Michel Brienzo

{"title":"Unveiling the spectrum of xylooligosaccharides from lignocellulosic biomasses: Production, functional properties, food applications, and market insights","authors":"Solciaray C.S.E. de Paula , Victor Haber Pérez , Maria I.S.R. de Sousa , Djully L.G. Ribeiro , Claudia Amorim , Marcelo H. Vasconcelos , Júlio C. dos Santos , Michel Brienzo","doi":"10.1016/j.foodres.2025.116583","DOIUrl":"10.1016/j.foodres.2025.116583","url":null,"abstract":"<div><div>Lignocellulosic agro-industrial residues are a valuable source for oligosaccharide production, supporting the biorefinery concept and advancing innovative production strategies. This review focuses on xylooligosaccharides (XOS) production from various lignocellulosic residues, focusing on xylan as a primary feedstock. It discusses conventional methods (acid hydrolysis, autohydrolysis, enzymatic hydrolysis) and novel approaches (submerged fermentation, solid-state fermentation, deep eutectic solvents), evaluating their benefits, challenges, and optimization potential. The prebiotic activity of XOS, as well as its physicochemical, technological, and sensory properties, underscores its suitability for food applications. The review also explores regulatory frameworks, especially in Brazil, and market insights that influence the commercial value and growth of XOS. Despite growing interest, no standardized production process exists. Moreover, process conditions and feedstock selection remain critical for optimizing yields. Further research is essential to developing more efficient, standardized, and sustainable methods, alongside in vivo studies to ensure regulatory compliance, unlocking the full potential of XOS in the food industry and other sectors.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"213 ","pages":"Article 116583"},"PeriodicalIF":7.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143937466","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}

引用次数: 0

Dietary vitamin C improves muscle hardness and springiness associated with collagen and elastin synthesis in grass carp (Ctenopharyngodon idella) 饲料中维生素C提高草鱼肌肉硬度和弹性，与胶原蛋白和弹性蛋白合成有关

IF 7 1区农林科学

Food Research International Pub Date : 2025-05-06 DOI: 10.1016/j.foodres.2025.116591

Xin-Lei Xue , Xiao-Qiu Zhou , Lin Feng , Pei Wu , Yang Liu , Yao-Bin Ma , Jun Jiang , Dong Han , Wen-Bin Zhang , Wei-Dan Jiang

{"title":"Dietary vitamin C improves muscle hardness and springiness associated with collagen and elastin synthesis in grass carp (Ctenopharyngodon idella)","authors":"Xin-Lei Xue , Xiao-Qiu Zhou , Lin Feng , Pei Wu , Yang Liu , Yao-Bin Ma , Jun Jiang , Dong Han , Wen-Bin Zhang , Wei-Dan Jiang","doi":"10.1016/j.foodres.2025.116591","DOIUrl":"10.1016/j.foodres.2025.116591","url":null,"abstract":"<div><div>This study explored the effects of dietary vitamin C on growth performance, flesh quality, and collagen and elastin content in adult grass carp (<em>Ctenopharyngodon idella</em>). A total of 540 fish (initial weight 585.00 ± 0.96 g) were randomly distributed into six groups, with three replicates per group and 30 fish per replicate. Fish were fed six experimental diets containing 4.01, 44.13, 83.47, 124.17, and 167.18 mg/kg L-ascorbyl-2-polyphosphate (C2PP), as well as 82.82 mg/kg ethylcellulose-coated ascorbic acid (EC-AA), for 9 weeks. The results indicated that C2PP supplementation (44.13–167.18 mg/kg) enhanced adult grass carp growth performance. It also increased muscle hardness, chewiness, and springiness, as well as crude protein and crude lipid content, while decreasing cooking loss and moisture content. Vitamin C supplementation increased collagen and elastin synthesis in adult grass carp through the activation of the transforming growth factor-beta (TGF-β)/mothers against decapentaplegic homolog (Smads), phosphatidylinositol-4,5-bisphosphate 3-kinase (PI3K)/protein kinase B (AKT)/target of rapamycin (TOR), La ribonucleoprotein domain family member 6 (LARP6), and Fibulin-5 signaling pathways. Concurrently, vitamin C could inhibit collagen and elastin degradation by upregulating tissue inhibitor of metalloproteinases (TIMPs). Based on percent weight gain (PWG), hardness, and chewiness, the dietary vitamin C requirements for adult grass carp were 107.05, 104.42, and 97.00 mg/kg, respectively. These results indicate that vitamin C can improve the flesh quality of grass carp by promoting collagen and elastin deposition.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"213 ","pages":"Article 116591"},"PeriodicalIF":7.0,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143924586","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}

引用次数: 0

Insight on the interaction between chickpea protein isolate and dextran: Structural analysis, functional characterization and co-encapsulated W/O/W emulsion formation 鹰嘴豆分离蛋白与葡聚糖的相互作用：结构分析、功能表征及共包W/O/W乳液形成

IF 7 1区农林科学

Food Research International Pub Date : 2025-05-06 DOI: 10.1016/j.foodres.2025.116593

Jing Zhang , Yan Shi , Yueming Hu , Wei Fan , Wei Liu , Yipu Liu

{"title":"Insight on the interaction between chickpea protein isolate and dextran: Structural analysis, functional characterization and co-encapsulated W/O/W emulsion formation","authors":"Jing Zhang , Yan Shi , Yueming Hu , Wei Fan , Wei Liu , Yipu Liu","doi":"10.1016/j.foodres.2025.116593","DOIUrl":"10.1016/j.foodres.2025.116593","url":null,"abstract":"<div><div>Water-in-oil-in-water (W/O/W) emulsions were commonly used for the co-encapsulation of hydrophilic and hydrophobic compounds. However, the stability remained a significant challenge. This study employed a non-covalent chickpea protein isolate-dextran (CPI-Dex) complex to construct a stable W/O/W emulsion. The interaction of the CPI-Dex complex and its effect on the physical stability and encapsulation efficiency of the W/O/W emulsion were investigated. Multispectral analyses showed that Dex induced structural changes in CPI, promoting its structural unfolding and exposure of hydrophobic groups. Molecular docking showed that CPI interacts with Dex mainly through hydrogen bonding and the CPI-Dex complex were highly stable. The emulsification and interfacial properties of the CPI-Dex complex were improved. At a CPI-Dex ratio of 1:3, the emulsion exhibited a superior physical stability and viscosity. Moreover, this emulsion demonstrated the highest encapsulation efficiency of chlorogenic acid (81.08 ± 0.87 %) and lutein (92.21 ± 0.08 %). In summary, this study was beneficial in corroborating the ability of Dex in improving the emulsification and interfacial properties of CPI and improving the performance of the co-encapsulated W/O/W emulsion.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"213 ","pages":"Article 116593"},"PeriodicalIF":7.0,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143924590","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}

引用次数: 0

Tea polyphenols: A promising alternative to antibiotics for preventing bacterial enteritis in grass carp (Ctenopharyngodon idella) 茶多酚：预防草鱼细菌性肠炎的一种有前景的抗生素替代品

IF 7 1区农林科学

Food Research International Pub Date : 2025-05-06 DOI: 10.1016/j.foodres.2025.116575

Yao-Bin Ma , Xiao-Qiu Zhou , Wei-Dan Jiang , Pei Wu , Yang Liu , Hong-Mei Ren , Xiao-Wan Jin , Lin Feng

{"title":"Tea polyphenols: A promising alternative to antibiotics for preventing bacterial enteritis in grass carp (Ctenopharyngodon idella)","authors":"Yao-Bin Ma , Xiao-Qiu Zhou , Wei-Dan Jiang , Pei Wu , Yang Liu , Hong-Mei Ren , Xiao-Wan Jin , Lin Feng","doi":"10.1016/j.foodres.2025.116575","DOIUrl":"10.1016/j.foodres.2025.116575","url":null,"abstract":"<div><div>The widespread use of antibiotics in aquaculture to control bacterial enteritis in grass carp (<em>Ctenopharyngodon idella</em>) has raised concerns about drug residues, bacterial resistance, and environmental contamination. Facing the challenges of antibiotic resistance in aquaculture, this study explored tea polyphenols as a promising alternative for preventing <em>Aeromonas hydrophila</em>-induced bacterial enteritis in grass carp. We investigated the effects of dietary tea polyphenols (40, 80, 120, 160, and 200 mg/kg for 60 days) on oxidative stress, inflammation, and apoptosis following a 6-day <em>A. hydrophila</em> challenge. The results revealed that the group receiving 120 mg/kg of tea polyphenols showed the lowest incidence of enteritis (8.50 %), a significant reduction compared to the control group (18.44 %, <em>P</em> < 0.05). Furthermore, tea polyphenols enhanced antioxidant enzyme activity and downregulated pro-inflammatory gene expression (<em>P</em> < 0.05), suggesting their potential to replace antibiotics by modulating the Nrf2/Keap1 and JAKs/STAT3 pathways, as well as apoptosis. <em>A. hydrophila</em> infections are a major threat to grass carp aquaculture, causing significant economic losses estimated at $164 million per year. Our findings suggest that tea polyphenols, at an optimal concentration of 120 mg/kg, can serve as a promising and environmentally sustainable alternative to antibiotics for preventing bacterial enteritis in grass carp, potentially reducing reliance on antibiotics and minimizing the risk of antibiotic resistance and drug residues. Further research is warranted to evaluate the long-term efficacy and cost-effectiveness of tea polyphenols in commercial aquaculture settings compared to traditional antibiotic treatments.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"213 ","pages":"Article 116575"},"PeriodicalIF":7.0,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143924557","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}

引用次数: 0

Ex-ante assessment of sample pooling implementation on the dietary exposure to nDL-PCB in meat 对肉类中nDL-PCB膳食暴露样本池实施的事前评估

IF 7 1区农林科学

Food Research International Pub Date : 2025-05-06 DOI: 10.1016/j.foodres.2025.116599

Hassan Hachem , Romy Lynn Chaib , Erwan Engel , Isabelle Albert

{"title":"Ex-ante assessment of sample pooling implementation on the dietary exposure to nDL-PCB in meat","authors":"Hassan Hachem , Romy Lynn Chaib , Erwan Engel , Isabelle Albert","doi":"10.1016/j.foodres.2025.116599","DOIUrl":"10.1016/j.foodres.2025.116599","url":null,"abstract":"<div><div>The implementation of sample pooling - a group testing strategy where multiple samples are combined into a pool and tested with a single analysis - was shown to be an effective strategy for both food companies and food safety authorities to strengthen the surveillance of food chemical safety. This paper aims to assess the benefit that would have a surveillance based on sample pooling for human health, using the exposure to meat Polychlorinated biphenyls (PCB) as a case study. It evaluates the exposure to non-dioxin-like (nDL-) PCB in pork meat in France by comparing sample pooling (18,275 tested carcasses) with current (731 tested carcasses) and systematic testing (23 million tested carcasses), along with two scenarios reflecting most plausible developments in the pork industry: Two-faced Sector scenario and Regional Magnet. For this purpose, a probabilistic approach using simulations driven by survey data and scenarios assesses the adults' exposure. The results show that sample pooling is an effective monitoring method for reducing exposure, with one scenario reducing the number of French adults exceeding the Tolerable Weekly Intake (TWI) for dioxins and dioxin-like PCBs by 10,000, and the other scenario by 20,000. In both prospective scenarios, sample pooling lies between current and systematic testing, not far from systematic testing.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116599"},"PeriodicalIF":7.0,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144069142","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}

引用次数: 0