Food Research International最新文献

{"title":"Synthetic and natural microbial communities in high-temperature Daqu production: Insights into metabolic pathways and volatile organic compounds","authors":"Qiuxiang Tang,&nbsp;Yi Zhang,&nbsp;Jun Huang,&nbsp;Rongqing Zhou","doi":"10.1016/j.foodres.2025.116962","DOIUrl":"10.1016/j.foodres.2025.116962","url":null,"abstract":"<div><div>High-temperature Daqu (HTD), an essential fermentation starter in sauce-aroma Baijiu, is characterized by complex microbial communities that vary significantly across production regions. Traditional HTD production faces challenges in consistency and quality control, hindering industrial scalability. This study compared 54 synthetic microbial communities (SynMC)-fortified HTD samples with 39 traditional HTD samples from core production regions, which are Renhuai, Luzhou, and Jinsha, respectively, to elucidate their microbial and metabolic profiles. Physicochemical analysis revealed high similarity between fortified and traditional samples, while organic acid profiling demonstrated distinct regional patterns. Volatile organic compound (VOC) analysis identified 190 characteristic components across regional samples, with phenols and pyrazines dominating in Renhuai HTD, ketones in Luzhou samples, and esters in Jinsha HTD. Notably, certain SynMC samples (A14, A25, A13, and A34) closely replicated the VOC profiles of traditional HTD. Microbial community analysis revealed region-specific fungal and bacterial signatures, with SynMC samples successfully mimicking these patterns. Dominant fungi included <em>Thermomyces</em>, <em>Thermoascus</em>, and <em>Monascus</em>, while bacterial communities featured <em>Kroppenstedtia</em>, <em>Thermoactinomyces</em>, and <em>Bacillus</em>. Metabolic pathway analysis identified 72 shared pathways between corresponding SynMC and traditional HTD groups, including those involved in amino acid biosynthesis, central carbon metabolism, and energy production. Moreover, the study emphasizes the pivotal role of <em>Bacillus</em> as a key microorganism in driving metabolic function. These findings provide theoretical insights and practical strategies for optimizing HTD stability through SynMC technology, potentially enabling more efficient large-scale production while preserving the traditional flavor characteristics of sauce-aroma Baijiu.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116962"},"PeriodicalIF":7.0,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144557052","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":"Tailored esterification of Geraniin for optimal anti-isomerization and anti-oxidation activities","authors":"Junxia Jiang ,&nbsp;Pengyin Li ,&nbsp;Hongting Ji ,&nbsp;Zhenpei Liang ,&nbsp;Aoxue Tang ,&nbsp;Xinyi Lu ,&nbsp;Tong Li ,&nbsp;Yang Qu ,&nbsp;Jiamu Kang ,&nbsp;Tian Li ,&nbsp;Weimin Zhang","doi":"10.1016/j.foodres.2025.116974","DOIUrl":"10.1016/j.foodres.2025.116974","url":null,"abstract":"<div><div>Geraniin (GER), a characteristic polyphenol from the pericarp of rambutan, was severely limited in lipid systems due to its poor lipid solubility and thermal stability. In this study, geraniin oleates (GO) with different degrees of esterification were constructed firstly, which significantly enhanced the lipid solubility (104.24–244.92 %) and thermal stability (the GO-triester's initial decomposition temperature increased by 115.5 %) of GER. The nonlinear structure-activity relationships between esterification degrees and activities were also revealed. Optimal anti-isomerization (65.48 %) and anti-oxidation (27.23 %) activities were achieved by balancing the degree of modification (21–43 %) and retaining hydroxyl groups (8–11). Excessive esterification (64–86 %) led to spatial blockage and even triggered the pro-oxidant effects. The study provided a new strategy for the modification of natural polyphenols to achieve high-value.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116974"},"PeriodicalIF":7.0,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144557244","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":"Molecular basis and detection technologies of sweetness","authors":"Wen Chen,&nbsp;Weitai Wu","doi":"10.1016/j.foodres.2025.116965","DOIUrl":"10.1016/j.foodres.2025.116965","url":null,"abstract":"<div><div>Enhancing food taste remains a pivotal focus of modern food science research and has drawn increasing attention in recent years. Among the fundamental components of food flavor, sweetness holds a position of utmost importance and its impact on consumers' sensory experiences is profound, which has driven extensive use of sweeteners as food additives for sweetness regulation in contemporary food industry. However, its underlying mechanisms are not yet fully understood, presenting numerous questions that warrant further investigation. In this review, we trace the historical development of sweetness research, explore the mechanisms underlying sweetness perception, and offer a comprehensive analysis of the molecular structures of various sweeteners. Furthermore, we discuss recent advancements in sweetness detection technologies, with a particular focus on the GL1 sweetness sensor—an established commercial tool for sweetness measurement—as well as emerging taste sensors. By addressing these three fundamental aspects of sweetness research, this review offers a comprehensive overview with significant scientific and economic implications, contributing to both theoretical advancements and practical applications.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116965"},"PeriodicalIF":7.0,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144570421","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 analysis of phenolic compounds and triterpenoid saponins in edible plant parts of Acanthopanax sessilflorus using UPLC-MS and multivariate analyses","authors":"Ryeong Ha Kwon ,&nbsp;Hyemin Na ,&nbsp;Ju Hyung Kim ,&nbsp;So Ah Kim ,&nbsp;Sang Hoon Lee ,&nbsp;Chi-Do Wee ,&nbsp;Kwang-Sik Lee ,&nbsp;Hyun-Ah Jung ,&nbsp;Heon-Woong Kim","doi":"10.1016/j.foodres.2025.116990","DOIUrl":"10.1016/j.foodres.2025.116990","url":null,"abstract":"<div><div><em>Acanthopanax sessiliflorus</em>, belonging to the Araliaceae family, is used as medicinal herbs and dietary supplements, and can be consumed as seasoned vegetables, salads, pickles, functional tea, and wine. Their edible parts (shoots, leaves, fruis, and stems) are considered as a highly valuable food source with health benefits. The comparison of the qualitative and quantitative characteristics of functional compounds in these plant parts is still limited. This study characterized phenolic compounds and triterpenoid saponins in the shoots, leaves, fruits, and stems using UPLC-MS and multivariate analyses. 116 compounds were investigated, with 36 compounds reported for the first time in the <em>Acanthopanax</em> genus. The contents of 19 target compounds including chiisanoside and quercetin 3-<em>O</em>-glucuronide were compared, and 57 chemical markers were identified through PLS-DA analysis. 3,4-<em>Seco</em>-lupane-type saponins were mainly found in the shoots and leaves, whereas oleanane-type saponins were mainly present in the stems and fruits. Lignans were identified as chemical markers in the stems, while feruloylquinic acid derivatives and flavonoids (taxifolin and cyanidin glycosides) were distinctively found in the fruits. These findings provide valuable insight into phytochemical profile of the species, which may be utilized in functional food development, rapid differentiation from other plants, and applications in related fields.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116990"},"PeriodicalIF":7.0,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144579670","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":"Protective effects of microalgal macular pigment on diabetic retinopathy upon blue light irradiation induced oxidative stress, inflammation, and MAPK pathways","authors":"Meng-Wei Lin ,&nbsp;Cheng-Han Lin ,&nbsp;Wei-Hong Chiu ,&nbsp;Hui-Fang Chang ,&nbsp;Wai-Man Cheang ,&nbsp;Chien-Chun Chang ,&nbsp;Vivian C.H. Wu ,&nbsp;Chih-Sheng Lin ,&nbsp;Chiu-Mei Kuo","doi":"10.1016/j.foodres.2025.116978","DOIUrl":"10.1016/j.foodres.2025.116978","url":null,"abstract":"<div><div>Microalgae and their rich nutrient content are increasingly recognized as a sustainable food source. Microalgal macular pigment (MP), composed of zeaxanthin and lutein, is densely concentrated in the retinal macula of eyes and is frequently utilized in eye health maintenance. However, as a sustainable food ingredient, the food safety and functionality of MP need further investigated. There is a lack of scientific studies exploring the protective mechanisms of microalgal MP on diabetic vascular lesions. This study aimed to investigate the effects of MP isolated from <em>Chlorella</em> sp. AT1 in reducing diabetic retinopathy damage in both in vitro and in vivo systems. The microalgal extract is rich MP, with zeaxanthin and lutein in a ratio 1:5. Blue light (BL) irradiation and hyperglycemia increased reactive oxygen species production, and elevated inflammatory factors, including COX-2, NF-κB, and the proteins associated with mitogen activated protein kinase (MAPK) signaling pathway in adult retinal pigment epithelial cells (ARPE-19) and human umbilical vein endothelial cells (HUVEC). However, MP administration significantly mitigated the adverse effects caused by BL exposure and hyperglycemia. In vivo, MP supplementation significantly reduced inflammatory cytokines (TNF-α and IL-6), inflammation-related proteins (iNOS, COX-2, and NF-κB), MAPK pathway proteins, and adhesion factors (ICAM and VCAM) induced by BL irradiation in retinal tissues of diabetic mice. Microalge MP improves inflammatory responses and oxidative stress in diabetic retinopathy under BL irradiation. These findings demonstrate that MP from <em>Chlorella</em> sp. AT1 is a promising sustainable food pigment with protective properties against diabetic vascular disease.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116978"},"PeriodicalIF":7.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144534660","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":"Nutritional composition and phenolic compounds in barley (Hordeum vulgare L.): a review of the effects of drying, storage, and processing","authors":"Nelson Hilário Mubai ,&nbsp;Marcos de Oliveira Monte ,&nbsp;Igor Henrique de Lima Costa ,&nbsp;Rosana Colussi ,&nbsp;Nathan Levien Vanier ,&nbsp;Moacir Cardoso Elias","doi":"10.1016/j.foodres.2025.116973","DOIUrl":"10.1016/j.foodres.2025.116973","url":null,"abstract":"<div><div>Barley is the main raw material for the production of malted beverages. However, it is an important source of food that is gaining attention due to its composition and numerous health benefits. Considering the emerging trend in the development of functional foods, this study used bibliometric analysis to assess the cumulative literature on the impact of drying, storage, and industrial processing (which are crucial for the development of functional foods) on the nutritional value of barley. Barley can lose nutritional value during storage; however, low storage temperatures and the inactivation of endogenous enzymes, such as lipases, peroxidases, and lipoxygenases, help extend the shelf life of barley and preserve vital nutrients and overall quality. Industrial barley processing methods show great promise for the development of functional foods with improved nutritional qualities. Nevertheless, although barley-based foods hold promise as natural therapeutic agents, clinical studies are needed to confirm their efficacy in disease prevention and alleviation.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116973"},"PeriodicalIF":7.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144588322","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":"Protective effect of osmanthus water extract on liver dysfunction caused by DBP based on organoids and organ chips technologies","authors":"Qing Feng ,&nbsp;Hongguo Chen ,&nbsp;Meng Ren ,&nbsp;Yongkang Qiao ,&nbsp;Jingjing Zou ,&nbsp;Xiao Liang ,&nbsp;Ling Yu ,&nbsp;Yang Wu ,&nbsp;Shaohui Chen ,&nbsp;Yanling Sun ,&nbsp;Cuiyu Bao ,&nbsp;Xu Yang ,&nbsp;Ping Ma ,&nbsp;Surui Lu","doi":"10.1016/j.foodres.2025.116976","DOIUrl":"10.1016/j.foodres.2025.116976","url":null,"abstract":"<div><div>This study aimed to investigate the protective mechanism of <em>Osmanthus fragrans</em> water extract (OSF) against liver injury induced by dibutyl phthalate (DBP). We utilized liver organoids and liver organ chip technology to replicate the liver microenvironment in vivo. Metabolomic analysis revealed that DBP induced oxidative stress and lipid metabolism disorders; however, following intervention with OSF, the associated abnormal metabolites were significantly reduced. Molecular docking studies demonstrated the binding of its active ingredients to key targets. The primary findings indicate that OSF can effectively mitigate liver damage caused by DBP. This extract is anticipated to serve as a potential natural therapeutic agent for the prevention and treatment of DBP-induced liver dysfunction, thereby providing a theoretical foundation for future research and development.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116976"},"PeriodicalIF":7.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144557051","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":"Bio-functional properties of extruded corn gluten meal after simulated gastrointestinal digestion","authors":"Cagnin Caroline ,&nbsp;Morais Danielly Nascimento ,&nbsp;Prudencio Sandra Helena","doi":"10.1016/j.foodres.2025.116987","DOIUrl":"10.1016/j.foodres.2025.116987","url":null,"abstract":"<div><div>The objective of the research was to employ extrusion to increase the yield of simulated gastrointestinal digestion of protein corn gluten meal (CG). A single-screw extruder and a full factorial design with two center points were used. The optimal extrusion parameters were 40 % sample moisture, 140 °C and 54 rpm, resulting in a gastrointestinal digestion yield of 37.3 %. The influence of the optimized extrusion condition on other bio-functional properties of CG after simulated gastrointestinal digestion was assessed. Unextruded undigested CG (control), unextruded digested CG, extruded undigested CG, and extruded digested CG were compared in terms of bio-functional properties. Extruded digested CG showed higher nitrogen content, degree of hydrolysis, digestibility, ABTS^•+ scavenging activity, reducing capacity, and angiotensin-converting enzyme inhibitory activity than the other samples. In addition to facilitating the gastrointestinal digestion of CG proteins, extrusion also increases their bioactive potential, adding value to this residue for use in human food.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116987"},"PeriodicalIF":7.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144557240","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":"Eurotium Cristatum fermented instant dark tea prevents obesity and promotes adipose thermogenesis via modulating the gut microbiota","authors":"Xuejie Wang ,&nbsp;Yixiao Li ,&nbsp;Pinglian Yu ,&nbsp;Lingrui Zhang ,&nbsp;Yue Wang ,&nbsp;Xingbin Yang ,&nbsp;Daoyuan Ren","doi":"10.1016/j.foodres.2025.116969","DOIUrl":"10.1016/j.foodres.2025.116969","url":null,"abstract":"<div><div>In this study, we produced instant dark tea (IDT) by liquid-state fermentation of Ziyang selenium-enriched summer-autumn tea leaves utilizing <em>Eurotium cristatum</em>. Then, the novel mechanism of IDT against obesity was investigated. Our results for the first time revealed that IDT could alleviate obesity by regulating the gut microbiota and promoting adipose thermogenesis. Notably, IDT significantly promoted the proliferation of probiotics such as <em>Lactobacillus</em>, <em>Bifidobacterium</em> and <em>Akkermansia,</em> and subsequently elevated the production of microbial metabolites, including succinate and short-chain fatty acids (SCFAs). Furthermore, IDT promoted thermogenic capacity of brown adipose tissue (BAT) and browning of inguinal white adipose tissue (iWAT) in obese mice, which was manifested by the increased expression of thermogenesis markers UCP1, PGC1α and CIDEA in BAT and iWAT. Interestingly, antibiotic treatment significantly eliminated the adipose thermogenesis effect of IDT. Taken together, our study produced IDT by <em>Eurotium cristatum</em> fermentation, and demonstrated its great potential in preventing obesity and metabolic complications via gut microbiota-derived adipose thermogenesis.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116969"},"PeriodicalIF":7.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144572764","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":"Insights into viscosity, rheology, microstructure, and in vitro digestibility of Cyperus esculentus starch-Sanxan Gum mixtures","authors":"Xiuli Wu,&nbsp;Qing Zhang,&nbsp;Bingqian Zhang,&nbsp;Xue Gong,&nbsp;Xiaojia Zhang","doi":"10.1016/j.foodres.2025.116983","DOIUrl":"10.1016/j.foodres.2025.116983","url":null,"abstract":"<div><div>Hydrocolloids are effective in modulating the processing characteristics of native starches, with their efficacy depending on the structural properties of the colloid. This study focused on the effects of different Sanxan gum (SG) concentrations on multiple dimensions of <em>Cyperus esculentus</em> starch (CES), including viscosity, rheology, structural properties, and <em>in vitro</em> digestibility. Viscosity results indicated that SG reduced the peak temperature (70.60–69.07 °C), peak viscosity (372.50–346.69 BU), and breakdown value (89.00–23.00 BU) of CES gels, while increasing the setback value (220.00–232.33 BU), with this effect becoming increasingly pronounced at higher SG concentration. The rheological experiments further revealed that the addition of SG reduced the apparent viscosity, storage modulus (G′), and loss modulus (G″) of the CES, and this trend gradually weakened with increasing SG concentration, showing a clear concentration-dependent relationship. The textural analysis showed a progressive increase in hardness from 16.55 g to 26.70 g. SEM results exhibited network formation; at low SG levels, the mixtures showed irregular voids, while high SG levels yielded homogeneous and dense networks. This morphological evolution was critical for enhancing the structural stability and processing properties of the CES. In addition, the <em>in vitro</em> digestibility of CES was significantly reduced by the addition of SG, which improved its nutritional and functional properties (RDS 79.11 %–71.08 %, SDS 5.85 %–6.82 %, RS 15.04 %–22.10 %). This study not only elucidates the potential interaction mechanism between SG and CES, but also lays a theoretical foundation for broadening the application of CES.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116983"},"PeriodicalIF":7.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144557242","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}