Food Research International最新文献

{"title":"Trends in pretreatment and determination methods for furfurals in foods: Update since 2017","authors":"Tong-yi Zhao ,&nbsp;Yu Bian ,&nbsp;Yu Zhou ,&nbsp;Yuan Zhang ,&nbsp;Xue-song Feng ,&nbsp;Fang Chen","doi":"10.1016/j.foodres.2024.115600","DOIUrl":"10.1016/j.foodres.2024.115600","url":null,"abstract":"<div><h3>Background</h3><div>Furfurals, key derivatives of Maillard reactions commonly found in everyday foods, have been identified as having significant toxic effects on human health. Excessive intake of furfurals can lead symptoms such as weight loss, poor nutrient metabolism which followed by disease occurrence. The severe carcinogenicity, mutagenicity and genotoxicity of furfurals were well recognized recently. In response, international organizations have established strict limits on the allowable levels of furfurals in food products. Therefore, it is of paramount importance to implement control which mediated by modern pretreatment and analytical techniques, towards the daily accessibility of furfurals.</div></div><div><h3>Scope and approach</h3><div>This review seeks to present a comprehensive overview of recent advancements in the pretreatment and analytical techniques for furfurals in food from 2017 to 2023. Various pretreatment methods, such as liquid phase microextraction, solid phase extraction, solid phase microextraction, and QuEChERS, as well as analytical technologies like liquid chromatography-based methods and gas chromatography-based methods, are thoroughly discussed in terms of their mechanisms, benefits, and limitations.</div></div><div><h3>Key findings and conclusions</h3><div>Currently, various pretreatment and analytical techniques with advantages and limitations had been proposed. The development of novel materials does facilitate the optimization and application of microextraction based pretreatment platforms which share with enhanced extraction efficiency. In addition, the development of novel targeting/sensing materials along with the utilization of high-resolution mass spectrometry could promote the determination sensitivity. In future, development of novel absorbents which mediates more desirable pretreatment methods, and automated and miniaturized on-site analytical instruments for furfurals determination still deserve indepth invesigation.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"201 ","pages":"Article 115600"},"PeriodicalIF":7.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143030651","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":"Decoding the aroma landscape of fermented golden pompano: The interplay of ester compounds and symbiotic microbiota as revealed by metagenomics and two-dimensional flavoromics","authors":"Yujie Li ,&nbsp;Yanyan Wu ,&nbsp;Shengjun Chen ,&nbsp;Yongqiang Zhao ,&nbsp;Chunsheng Li ,&nbsp;Huan Xiang ,&nbsp;Di Wang ,&nbsp;Yueqi Wang","doi":"10.1016/j.foodres.2025.115832","DOIUrl":"10.1016/j.foodres.2025.115832","url":null,"abstract":"<div><div>Fermented pompano (<em>Trachinotus ovatus</em>) is a traditionally popular fermented seafood throughout Asia. Its distinctive flavor profile is primarily attributed to the microbial metabolic conversion of nutrients, which produces specific volatile compounds. Two-dimensional flavoromics of mature pompano revealed that various volatile flavor compounds accumulate throughout fermentation, with fruity (predominantly esters) and oleogustus (primarily ketones) being key flavor markers. S-curve analysis further demonstrated synergistic and additive interactions between these compounds, which enhance flavor release. Metagenomics and Kyoto Encyclopedia of Genes and Genome analysis revealed that amino acid metabolism was the pivotal pathway for ethyl ester synthesis, with <em>Staphylococcus equorum</em> being positively correlated with esters such as ethyl isobutyrate and ethyl enanthate. This study elucidated the interrelationship between flavor compounds and the microbial community in fermented pompano, which is expected to provide insights into flavor modulation and guide the selection of strains that produce key esters in fermented seafood products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"203 ","pages":"Article 115832"},"PeriodicalIF":7.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143176973","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":"Stability of high-density lipoprotein-calcium ion complex stabilized high internal phase Pickering emulsions based on ion cross-linking","authors":"Yali Zhang,&nbsp;Ge Shi,&nbsp;Zhenshun Li","doi":"10.1016/j.foodres.2025.115684","DOIUrl":"10.1016/j.foodres.2025.115684","url":null,"abstract":"<div><div>The present work aimed to explore the feasibility of using egg yolk high-density lipoprotein (HDL) as emulsifier to prepare high internal phase Pickering emulsions (HIPEs), and to understand the mechanism of Ca²⁺ as ion cross-linking agent in improving the emulsifying stability. HDL-Ca²⁺ complexes were formed via electrostatic interactions under different pH conditions and Ca²⁺ concentrations. The results showed that Ca²⁺ was able to connect the anion groups of HDL particles through ionic bridges. Ca²⁺ increased the oil–water interface activity of HDL via forming a thick HDL-Ca²⁺ interfacial layer. Moreover, Ca²⁺ ion further linked with HDL particles at the interface and inhibited the movement and coalescence of the droplets, increasing the stability of the HIPEs. The most stable HIPE was prepared under the condition of Ca²⁺ concentration of 10 mM at pH 5. The research showed that Ca²⁺ as a cross-linking agent is effective to enhance the emulsifying stability of HDL for preparation of HIPEs, which provides a new idea for improving the stability of protein based HIPEs.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"203 ","pages":"Article 115684"},"PeriodicalIF":7.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143176976","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":"Application of ultraviolet radiation type C and pretreatments as an emerging and innovative technology for unripe bananas drying: Kinetic and diffusive study, color, and microstructure","authors":"João Henrique Fernandes da Silva,&nbsp;José Roberto Rodrigues de Oliveira Moura,&nbsp;Fernanda Araújo Honorato,&nbsp;Mohand Benachour,&nbsp;Patrícia Moreira Azoubel","doi":"10.1016/j.foodres.2025.115848","DOIUrl":"10.1016/j.foodres.2025.115848","url":null,"abstract":"<div><div>One problem that plagues fruit production is post-harvest losses. The development of new technologies that promote conservation and improve efficiency, as well as adding value, is necessary. In this sense, drying is an interesting alternative. The objective of this work was to analyze the effect of ionizing radiation (ultraviolet type C, UV-C) during convective drying of unripe banana slices aiming at potential degradation of surface compounds. Pretreatments with acetic acid solution (2 % w/w) and ultrasound (25 kHz) were also performed. The samples were evaluated in terms of drying kinetics, color parameters, and the surface morphology of the unripe banana slices, using Scanning Electron Microscopy (SEM). Results showed that estimating effective diffusivity through a mathematical approach, ignoring the phenomenological conditions, can generate results 100<span><math><mrow><mo>×</mo></mrow></math></span> lower than those calculated through a phenomenological approach. The drying time to reach equilibrium moisture content was impacted by the treatments studied, reaching a maximum reduction of 12.92 %, with the application of the acetic acid during the pretreatment step, and a maximum increase of 17.08 % for the pretreated with the acetic acid and UV-C radiation-assisted dried banana. The pretreatments reduced sample darkening, while the application of UV-C radiation increased it. SEM analysis showed the photodegradative effect of UV-C radiation on compounds present in banana sap and its effects on the slice surface morphology. Its application with the pretreatments had a synergistic effect on this degradative aspect. With an unprecedented contribution, this work reveals the effect of UV-C radiation on the drying process through the degradation of surface compounds.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"203 ","pages":"Article 115848"},"PeriodicalIF":7.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143177023","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":"Study on the structure and lipid-lowering activity of different components of lotus root polysaccharides","authors":"Jie Song ,&nbsp;Zhao Zhang ,&nbsp;Hongxun Wang ,&nbsp;Yan Meng ,&nbsp;Ying Sun ,&nbsp;Yang Yi","doi":"10.1016/j.foodres.2025.115801","DOIUrl":"10.1016/j.foodres.2025.115801","url":null,"abstract":"<div><div>Lotus root is a widely popular aquatic vegetable with edible and medicinal values. Here we report the structure and lipid-lowering activity of two lotus root polysaccharides LRW (lotus root polysaccharide by water extraction) and LRA (lotus root polysaccharide by alkali extraction), that were extracted by aqueous and alkaline solution respectively. The results showed that the yield of polysaccharide from lotus root could be significantly improved by alkali extraction. Basic composition and structural characterization showed that the total sugar contents of LRW and LRA were 96.83 % and 73.66 %, and the molecular weights were 2.464 × 10⁵ Da and 1.727 × 10⁵ Da, respectively. LRW and LRA had the similar structure that the main backbone consisted of →4)-α-D-Glcp-(1→ with branches at C-6 site. Both LRW and LRA could scavenge DPPH and hydroxyl radicals effectively, and have strong adsorption capacity to cholate salts in a concentration-dependent manner. In HepG2 cells, LRW and LRA inhibited the accumulation of lipid droplets induced by oleic acid, and increased the activity of T-SOD and CAT, meanwhile, reduced the level of MDA, TC and TG, showing good lipid-lowering activity. In comparison, the lipid-lowering effect of LRA was better than that of LRW. In addition, gene sequencing and RT-PCR showed that AMPK, ACC, PPARα and CPT-1 were essential for LRA to exert a lipid-lowering effect. This study provides a theoretical basis for the extraction and lipid-lowering application of lotus root polysaccharides.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"203 ","pages":"Article 115801"},"PeriodicalIF":7.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143177026","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 luxS gene on biofilm formation and fermentation property in Lactobacillus plantarum R","authors":"Yang Chen,&nbsp;Xin Fan,&nbsp;Xiaoqing Zhu,&nbsp;Junfeng Xiao,&nbsp;Yang Mu,&nbsp;Wenyue Wang,&nbsp;Chao Wang,&nbsp;Mingye Peng,&nbsp;Mengzhou Zhou","doi":"10.1016/j.foodres.2025.115862","DOIUrl":"10.1016/j.foodres.2025.115862","url":null,"abstract":"<div><div>The biofilm formation of <em>Lactobacilli</em> is regulated by the LuxS/AI-2 quorum sensing (QS) system, but the mechanism of QS regulating the formation of <em>Lactobacilli</em> biofilm is not clear. This study aimed to investigate the mechanism of producing biofilm in <em>L. plantarum</em> R and its effect on the quality of fermented pickles based on LuxS/AI-2 QS system. Compared with <em>L. plantarum</em> R, the AI-2 activity of <em>L. plantarum</em> RΔ<em>luxS</em> was significantly reduced, but the biofilm, extracellular protein, and eDNA were significantly increased. Moreover, expression of <em>oppA</em>, <em>livJ</em>, <em>livH</em> and <em>comD</em> genes was up-regulated and <em>luxS</em>, <em>peg.3090</em> and <em>peg.3093</em> was down-regulated. Results showed that <em>peg.3093</em> was most significantly down-regulated in <em>L. plantarum</em> RΔ<em>luxS</em>, and extremely significant negatively correlated with biofilm. The biofilm, eDNA, and extracellular protein of <em>L. plantarum</em> RΔ<em>peg.3093</em> was higher than those of <em>L. plantarum</em> R. Moreover, metabolomics showed that deletion of <em>luxS</em> gene could decrease AI-2 level, promote anthocyanin and flavonol biosynthesis, lead to improving the antioxidant properties and quality of pickles. Thus, <em>luxS</em> gene knockout may increase biofilm by down-regulating the expression of <em>peg.3093</em> to increase extracellular protein and eDNA. This study provides a theoretical basis for the enhancement of <em>Lactobacillus</em> biofilm and its application.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"203 ","pages":"Article 115862"},"PeriodicalIF":7.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143177039","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":"Formation and characterization of theanine-flavonol glycoside adduct and its quantitative analysis during the processing of green tea","authors":"Jia-Ping Ke ,&nbsp;Guoping Lai ,&nbsp;Zisheng Han ,&nbsp;Yong Cheng ,&nbsp;Mengting Zhu ,&nbsp;Liang Zhang","doi":"10.1016/j.foodres.2025.115734","DOIUrl":"10.1016/j.foodres.2025.115734","url":null,"abstract":"<div><div>In addition to forming <em>N</em>-ethyl-2-pyrrolidinone-substituted flavan-3-ols (EPSFs) with catechins, the Strecker degradation products of theanine can also combine with flavonol glycosides (FGs) to form EPSFGs during tea processing. In the present study, a novel adduct of theanine and rutin was identified and named as EPS-rutin. The effects of reaction temperature, time, initial reactant ratio, and water content on the generation of EPS-rutin in thermal reaction models were also analyzed. When the initial mass ratio of rutin to theanine was 1:5 and heating under 140 °C for 60 min, the content of EPS-rutin was the highest. Meanwhile, the content of EPS-rutin in green tea during processing was determined. Results showed EPS-rutin was formed during the first drying stage, and its level significantly increased after final drying. Furthermore, the bitterness and astringency thresholds of EPS-rutin were determined to be higher than those of rutin. This study further improved the understanding of the transformation pathways of theanine and polyphenols during tea processing, as well as contributed to exploring the flavor characteristics and health benefits of EPS-rutin.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"202 ","pages":"Article 115734"},"PeriodicalIF":7.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143163854","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":"Microbial origin of fermented grains in different fermentation stages of Taorong-type Baijiu","authors":"Yanbo Liu ,&nbsp;Pengpeng Zhang ,&nbsp;Haideng Li ,&nbsp;Chong Yang ,&nbsp;Manfei Li ,&nbsp;Runna Huang ,&nbsp;Suna Han ,&nbsp;Jianguang Hou ,&nbsp;Chunmei Pan","doi":"10.1016/j.foodres.2025.115863","DOIUrl":"10.1016/j.foodres.2025.115863","url":null,"abstract":"<div><div><strong>s:</strong> To investigate the origin of microbial sources of fermented grains in multiple stages of Taorong-type Baijiu and the role of multiple production environments in contributing to the microbiota of fermented grains. In this study, we used single-molecule real-time sequencing to investigate the microbial community structure of grains, Jiuqu, and brewing environments (air, tools, etc.) in a multi-stage fermentation, as well as microbial traceability of the fermented grains.The results showed that, at the species level, the microbiota species of fermented grains did not change significantly before and after stacking, and community succession occurred only in terms of species richness. The composition and abundance of microorganisms of fermented grains changed significantly after 7 days of fermentation in the cellar. A traceability analysis revealed that the microbial communities of fermented grains before and after stacking were primarily derived from Fuqu, medium-temperature Daqu, and production tools. After 7 days of fermentation in the cellar, pit mud, the production floor, and tools became the primary contributors to the microbiota of the fermented grains. Furthermore, the spearman correlation network found that the interaction between microorganisms from jiuqu and the environment drives the succession of microbial community structure in fermented grains. This study provides new insights into the origin and structure formation of fermented grains microbial communities at different periods, as well as provides an efficacious reference for quality control and standardized production of Baijiu and other traditional fermented foods.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"203 ","pages":"Article 115863"},"PeriodicalIF":7.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143175969","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":"Optic fiber sensors with tunable sensitivities for rapid detection of amatoxins in water and mushroom derived agro-products","authors":"Ashwini G Shenoy ,&nbsp;Kapil Sadani ,&nbsp;Pooja Nag","doi":"10.1016/j.foodres.2025.115885","DOIUrl":"10.1016/j.foodres.2025.115885","url":null,"abstract":"<div><div>Amatoxin is a toxin predominantly found in <em>Amanita phalloides</em>, popularly called ‘the death cap mushroom’. An optical fiber-based biosensor has been developed for the detection of amatoxin in water and mushroom derived agro-products. In the first configuration, U-bend optical fibers modified with spherical gold nanoparticles (SGnP) were used for localised surface plasmon resonance (LSPR) based immunosensing of amatoxin in deionised water, and in mushroom based agro-products. The sensor was calibrated for a range of 0.5–200 µg/mL in water, 1–200 µg/mL in mushroom, and 0.1–100 µg/mL in mushroom wine with a detection limit of 0.5,1, and 0.1 µg/mL respectively. To further tune the sensitivities, a gold-on-gold approach was devised where gold nanorods (GnR) were immobilized on SGnP modified fibers to attain higher plasmonic field and penetration depth. These sensors were calibrated for a range of 0.001–10 µg/mL in water, and 0.01–10 µg/mL in mushroom and was able to detect the toxin within 30 min. The sensor performance was validated with real mushroom samples characterized to inherently contain amatoxin by HR-LCMS; and a coherent value of 1.41 ± 0.27 µg/mL was obtained by sensors developed with both approaches. Recovery studies with mushroom tinctures and mushroom samples indicated an overall error of &lt;10 % with respect to the standard calibrations. Thus, a technique to tailor the sensitivities of optic fiber based LSPR immunosensors to achieve sensing in relevant ranges is demonstrated, which will be pertinent in screening of amatoxins in water, and mushroom derived agro-products, to decide on its fitness for consumption.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"203 ","pages":"Article 115885"},"PeriodicalIF":7.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143175976","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":"Development of novel process for production of high-protein soybean semolina and its functionality","authors":"T.V. Sreechithra,&nbsp;Suresh D. Sakhare","doi":"10.1016/j.foodres.2025.115865","DOIUrl":"10.1016/j.foodres.2025.115865","url":null,"abstract":"<div><div>This study aims to develop a semolina roller milling process for differently processed soybeans and investigate the physicochemical, functional, and pasting properties of the resulting milled products. Soybeans underwent pre-milling treatments: roasting (RT), germination (GT), and hydrothermal processing (HT) before being roller-milled to produce fine semolina (FS), coarse semolina (CS), husk (H), and flour (F) fractions. The results indicated that FS yield was highest for GT (47.21%) and lowest for HT (42.52%), while CS yield was highest for control (31.83%) and lowest for GT (26.79%). Nutrients were unevenly distributed among the milled products, with ash, protein, and total dietary fiber concentrated in the CS across all treatments. Both water and oil holding capacities were highest for HT and lowest for GT. Pasting properties, including peak viscosity, hot paste viscosity, and cold paste viscosity, were highest for control and lowest for HT and RT soybean. These findings demonstrate that soybeans can produce uniformly sized semolina under standardized roller milling parameters. This emerging process will provide a new possibility for utilizing protein-rich soybeans. Utilizing soybean semolina as an ingredient could enhance the use of protein-rich soybeans in daily diets and open new opportunities for the soy-processing industry.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"203 ","pages":"Article 115865"},"PeriodicalIF":7.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143175978","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}