Food Research International最新文献

{"title":"Integrating explainable artificial intelligence (AI) to evaluate fermented-roasted avocado seed powder as a natural antioxidant in beef patties","authors":"Zhiyu Zhao ,&nbsp;Elphege Toulon ,&nbsp;Uche Ejorh ,&nbsp;Tony Chen ,&nbsp;Kevin Kantono ,&nbsp;Rothman Kam ,&nbsp;Nazimah Hamid","doi":"10.1016/j.foodres.2026.118583","DOIUrl":"10.1016/j.foodres.2026.118583","url":null,"abstract":"<div><div>This study evaluates fermented–roasted avocado seed powder (ASP) as a sustainable antioxidant for beef patties and integrates explainable artificial intelligence (AI) to provide mechanistic insights into lipid oxidation control. ASP was produced through controlled fermentation with <em>Lactobacillus plantarum</em> followed by roasting and incorporated into beef patties (0.95 g/kg). Its performance was compared with butylated hydroxytoluene (BHT) and untreated controls during 10-day refrigerated storage at 4 °C. ASP exhibited the highest initial reducing antioxidant capacity (0.283 mg ascorbic acid equivalents (AAE)/g) measured by cupric reducing antioxidant capacity (CUPRAC) and maintained significantly greater activity than BHT and control throughout storage (<em>p</em> &lt; 0.05). Thiobarbituric acid reactive substances (TBARS) analysis showed ASP reduced lipid oxidation by 21% relative to control, approaching BHT efficacy. ASP also improved colour stability and preserved key fatty acids, notably oleic acid. Volatile profiling revealed distinct antioxidant behaviour, with ASP generating Maillard-derived compounds rather than relying on synthetic additives. Shapley Additive Explanations (SHAP) analysis, applied to an extreme gradient boosting model (XGBoost), identified γ-linolenic acid, oleic acid, pentanal, and 2-heptanone as major predictors of oxidative stability, highlighting ASP's broad-spectrum protective effect. These findings demonstrate that ASP not only valorises avocado seed waste but also offers a viable alternative to synthetic antioxidants, supporting sustainability goals. The integration of explainable AI with multivariate analysis provides new understanding of lipid oxidation pathways and antioxidant performance in meat systems.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"231 ","pages":"Article 118583"},"PeriodicalIF":8.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146187422","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 different heat treatment methods on Tan lamb flavor: An integrated approach with GC × GC-TOF-MS, GC-IMS, Lipidomics, and multispectral techniques","authors":"Heyu Zhang ,&nbsp;Dongsong Yang ,&nbsp;Shuang Bai ,&nbsp;Qingqing Cao ,&nbsp;Lingping Zhang ,&nbsp;Wenlin Yang ,&nbsp;Ruiming Luo","doi":"10.1016/j.foodres.2026.118619","DOIUrl":"10.1016/j.foodres.2026.118619","url":null,"abstract":"<div><div>This study investigated the effects of three heat treatment methods (steaming, roasting, and stir-frying) on changes in protein conformation, flavor profiles, and lipid components of Tan lamb meat. The results showed that stir-frying promoted the oxidation of lipids and proteins most significantly, followed by roasting, while steaming resulted in the lowest oxidation level. This phenomenon was attributed to differences in heating temperatures, heat transfer efficiencies, oxygen exposure, and the degree of heat-induced dehydration. A total of 217 volatile flavor compounds (VFCs) were identified using comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC × GC-TOF-MS). Through multivariate statistical analysis combined with odor activity value (OAV) analysis, 1-octen-3-ol, (E,E)-2,4-decadienal, octanal, and (Z)-4-decenal were determined as key VFCs. Pearson correlation analysis revealed significant correlations between these key VFCs and changes in protein conformation. Furthermore, lipidomic analysis of Tan lamb samples subjected to different heat treatment methods revealed that the differential lipids were mainly glycerophospholipids (GPs) and glycerolipids (GLs). Among these, triglyceride (TG) 18:1_18:1_18:1 and lysophosphatidylcholine (LPC) 19:1 were identified as potential biomarkers for monitoring the extent of thermal processing and predicting lamb flavor formation. This study contributes to the in-depth elucidation of the underlying mechanisms of flavor variation in Tan lamb under diverse heat treatment methods.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"231 ","pages":"Article 118619"},"PeriodicalIF":8.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146187426","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":"pH-driven curcumin-loaded chitosan nanoparticles: Fabrication, characterization, stability, bioactivity, and application of nano-coating for probiotics","authors":"Yongkai Yuan ,&nbsp;Yuyu Teng ,&nbsp;Yingchun Song ,&nbsp;Hao Wu ,&nbsp;Junxiang Zhu ,&nbsp;Xiaoliang Dong ,&nbsp;Na Xue ,&nbsp;Xiaohan Wang ,&nbsp;Kefeng Xu ,&nbsp;Guodong Wang","doi":"10.1016/j.foodres.2026.118650","DOIUrl":"10.1016/j.foodres.2026.118650","url":null,"abstract":"<div><div>Curcumin and probiotics exhibit synergistic health effects, but their limited stability restricts practical application. Co-encapsulation has been proposed as a promising strategy, but it often involves complex preparation procedures, high energy consumption, the use of organic reagents, low polyphenol loading capacity, and poor palatability. In this study, curcumin-loaded chitosan (CS/Cur) nanoparticles were prepared using a pH-driven method and subsequently applied as a nano-coating for probiotics. At a chitosan-to-curcumin mass ratio of 1:1, the CS/Cur nanoparticles exhibited a small size (157.8 nm), low polydispersity index (0.16), high positive zeta-potential (40.5 mV), high encapsulation efficiency (86.95%), and high loading capacity (47.48%). Fourier-transform infrared spectroscopy indicated that hydrogen bonding and hydrophobic interactions dominated nanoparticle formation, while X-ray diffraction confirmed that curcumin existed in an amorphous state. The nanoparticles remained stable over a pH range of 2.0–6.0 and ionic strengths of 0–400 mM. They showed good redispersibility and improved curcumin solubilization after lyophilization (67.32 μg/mL). Encapsulation enhanced DPPH/ABTS⁺ free radical scavenging activity, and the antioxidant effect against ABTS⁺ was equivalent to that of vitamin C. The antibacterial activity of curcumin against <em>Staphylococcus aureus</em> and <em>Escherichia coli</em> was also enhanced after nanoencapsulation. CS/Cur nanoparticles acted as a protective nano-coating for <em>Lactobacillus rhamnosus</em> GG (LGG), as confirmed by zeta-potential measurements and transmission electron microscopy. The nano-coating mitigated thermal stress, lyophilization damage, and six types of antibiotic exposure, thereby improving LGG viability. During simulated gastrointestinal digestion, encapsulated LGG showed higher survival than free LGG, while curcumin exhibited sustained release. These results demonstrate a feasible strategy for the <em>co</em>-encapsulation and co-delivery of hydrophobic polyphenols and probiotics in functional food systems.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"231 ","pages":"Article 118650"},"PeriodicalIF":8.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146187542","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":"Why Does Braising Enhance the Aroma Profile of Xinjiang Braised–Roasted Chicken? Insights into Precursor Conversion and Aroma Formation Pathways","authors":"Ke Bi ,&nbsp;Yue Liu ,&nbsp;Dong Han ,&nbsp;Xinwei Li ,&nbsp;Yinfeng Lei ,&nbsp;Hong Pan ,&nbsp;Ping Yang ,&nbsp;Chunhui Zhang ,&nbsp;Marie-laure Fauconnier","doi":"10.1016/j.foodres.2026.118595","DOIUrl":"10.1016/j.foodres.2026.118595","url":null,"abstract":"<div><div>Braising could significantly enhance the aroma profile of Xinjiang traditional roasted chicken, but the underlying mechanisms remain unclear. This study investigated the mechanisms underlying the enhanced aroma profile of Xinjiang braised-roasted chicken (BRC) using sensory evaluation, GC–MS, fatty acid profiling, free amino acid analysis, and reducing sugar determination. A total of 70 aroma compounds were identified, with BRC exhibiting the highest concentration and diversity. Compared with single treatments (marination, braising, or roasting), the combined braise-then-roast process enriched terpenoids, furans, pyrazines, and phenolic compounds, while reducing off-odor compounds. Correlation analysis revealed that lipid oxidation, Maillard reactions, and spice-derived volatiles synergistically shaped the aroma profile. The findings demonstrate that braising promotes precursor accumulation and spice infusion, while roasting activates thermal reactions, jointly enhancing aroma intensity and complexity. These results provide mechanistic insights into the unique flavor of Xinjiang BRC and may support quality optimization in meat processing industries.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118595"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171830","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":"Construction of synthetic microbial community to modulate the sensory quality in kombucha fermentation","authors":"Hairu Song ,&nbsp;Xiaotong Wang ,&nbsp;Dahong Wang ,&nbsp;Weina Liang ,&nbsp;Luyao Zhang ,&nbsp;Jianrui Sun ,&nbsp;Shaobin Gu","doi":"10.1016/j.foodres.2026.118646","DOIUrl":"10.1016/j.foodres.2026.118646","url":null,"abstract":"<div><div>This study focused on screening lactic acid bacteria (LAB) to construct a synthetic microbial community (SMC) for fermenting kombucha and the quality was compared with that of traditionally fermented kombucha (TK), which utilized a SCOBY as the starter culture. Through a process of isolation, screening, and fermentation performance evaluation, a LAB strain was successfully isolated from the traditionally fermented kombucha broth. The strain was identified and designated as <em>Lacticaseibacillus paracasei</em> XT-5. A SMC including <em>Saccharomyces cerevisiae</em> Y-01, <em>Wickerhamomyces anomalus</em> ZX-1, <em>L. paracasei</em> XT-5 and <em>Komagataeibacter oboediens</em> CGMCC 22548 with an inoculation ratio of 0.75%:0.75%:2%:1%, was constructed for kombucha fermentation. Compared to the TK group, the kombucha fermented by SMC (SK group) showed a 1.35-fold increase in organic acids and a 6.57-fold increase in free amino acids, but a 0.84-fold decrease in soluble protein. Color analysis indicated a higher red intensity in the SK group. Furthermore, volatile compound analysis identified 27 in SK group and 25 flavor in TK group, respectively. OPLS-DA analysis revealed that ethanol, ethyl acetate, acetic acid, 3-methyl-1-butanol, ethyl caprylate, isoamyl acetate, and phenethyl alcohol made significant contributions to the characteristic flavor profile of kombucha. Electronic tongue analysis indicated no significant differences in the overall sensory profiles between the SK and TK groups, suggesting that the SMC successfully captured the core sensory attributes of traditional kombucha. These findings suggest potential applications in industrial production for standardized kombucha production.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118646"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171846","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":"Partial substitution of pork lean meat with black soldier fly larvae protein: Enhancing the quality and volatile flavor of low-salt sausages","authors":"Yue Tian ,&nbsp;Xi Zeng ,&nbsp;Yuzhong Zheng ,&nbsp;Yongping Huang ,&nbsp;Bingyu Wang ,&nbsp;Xing Fu","doi":"10.1016/j.foodres.2026.118539","DOIUrl":"10.1016/j.foodres.2026.118539","url":null,"abstract":"<div><div>Insect protein is a sustainable new alternative protein resource. This study investigated the impact of substituting lean pork with different proportions (5%, 10%, 15%, and 20%) of black soldier fly (<em>Hermetia illucens</em>) larvae protein (BSFLP) on the quality of low-salt composite sausages. The results demonstrated that appropriate BSFLP substitution could improve the quality of the sausages. Compared to traditional sausages, composite sausages exhibited a slightly yellower color, but the color difference was sensorially imperceptible (Δ<em>E</em>* &lt; 3) at substitution rates ≤15%. Under low-salt treatment, there were no significant changes in the hardness, springiness, gumminess, and chewiness of the sausages (<em>P</em> &gt; 0.05). As the BSFLP substitution level increased, no significant changes in springiness or gumminess were observed (<em>P</em> &gt;0.05). Based on dynamic rheology and Fourier-transform infrared (FTIR) spectroscopy results, BSFLP contributed to maintaining the gel network structure and viscoelastic properties of the sausage matrix, thereby reducing cooking loss and enhancing emulsion stability. Regarding flavor, electronic nose analysis showed that BSFLP incorporation promoted the formation of aromatic compounds. Further analysis by GC-IMS indicated that substitution rates of 10% and 15% resulted in a richer flavor profile in composite sausages. Additionally, at a 15% substitution rate, the <em>in vitro</em> digestibility of the sausages reached 82.24%. In conclusion, the incorporation of BSFLP provides a viable technological pathway for sustainable meat products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118539"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171885","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":"Fabrication and characterization of ethyl cellulose/Zein-based multifunctional composite film integrated with cinnamaldehyde-loaded Mg-gallic acid-MOF for pork preservation","authors":"Mengchu Sun,&nbsp;Chenglong Zhang,&nbsp;Xichao Yin,&nbsp;Hongjin Tang","doi":"10.1016/j.foodres.2026.118548","DOIUrl":"10.1016/j.foodres.2026.118548","url":null,"abstract":"<div><div>With the escalating environmental impact of petroleum-based plastics, natural polysaccharide-protein composite films have demonstrated significant potential as eco-friendly materials for food packaging. However, research on integrating bioactive metal-organic frameworks (MOFs) with Zein-based matrices to develop multifunctional active packaging remains underexplored. This study developed a novel composite film by encapsulating cinnamaldehyde (CA) within a magnesium-gallic acid-MOF (Mg-GA-MOF) and incorporating it into an ethyl cellulose (EC)/Zein matrix for pork preservation. The optimized CA@Mg-GA-MOF/EC/Zein-4% film with a thickness of 0.14 mm demonstrated remarkable mechanical properties, including a tensile strength of 55.75 MPa and an elongation at break of 5.46%. It exhibited low water vapor permeability at 5.87 × 10⁻⁷ g·m⁻¹·s⁻¹·Pa⁻¹. The film also showed strong antibacterial activity, inhibiting growth by up to 99.73% against <em>Escherichia coli</em> and 89.26% against <em>Staphylococcus aureus</em>, as well as notable antioxidant properties with DPPH and ABTS scavenging rates of 59.70% and 49.71%, respectively. Furthermore, the composite film demonstrated sustained release characteristics for CA and GA and excellent biocompatibility. Non-covalent interactions between the components contributed to the improvement of functional properties of the film. In pork preservation trials, the composite film effectively delayed microbial growth, protein degradation, and lipid oxidation. Based on the total viable count safety limit (6 log CFU/g, GB 4789.2–2016), the film extended the shelf life of pork by 7 days compared to the control group. This study presents the first use of Mg-GA-MOF for the co-delivery of CA and GA within the EC/Zein film, offering a novel strategy for high-performance active food packaging.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118548"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171963","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":"Modulation of intestinal microbiota and metabolites mediates the improvement of cyclophosphamide-induced immunodeficiency in mice by Monopterus albus slime protein","authors":"E Liao ,&nbsp;Xiang Gao ,&nbsp;Shiran Hu ,&nbsp;Youguo Wang ,&nbsp;Qianru Cheng ,&nbsp;Wenmin Wu ,&nbsp;Ying Zhang ,&nbsp;Lu Wang","doi":"10.1016/j.foodres.2026.118599","DOIUrl":"10.1016/j.foodres.2026.118599","url":null,"abstract":"<div><div>Immunodeficiency significantly compromises host defense mechanisms and contributes to various pathologies. <em>Monopterus albus</em> whole slime (MS) is an underutilized aquatic by-product rich in proteins. This study examined the therapeutic effects and underlying mechanisms of MS and its purified protein (MSP) against cyclophosphamide (CTX)-induced immunodeficiency in mice. The results revealed that MSP significantly increased body weight, immune organ indices (spleen and thymus), cellular immune parameters (including counts of WBC, PLT, lymphocyte, and granulocyte), and humoral immune markers (including serum levels of IFN-γ, IL-2, and IgA) in immunocompromised mice. Furthermore, MSP demonstrated superior efficacy compared to MS in promoting thymic recovery and enhancing IgA production (<em>p &lt;</em> 0.05). Concurrently, MSP ameliorated intestinal integrity through improved villus structure, upregulation of tight junction proteins (ZO-1 and occludin), attenuation of oxidative stress (evidenced by decreased MDA level and increased SOD and GSH-Px activities), and elevated secretory IgA (SIgA) levels. Gut microbiota analysis indicated that MSP promoted the enrichment of beneficial bacterial genera (<em>norank</em>_<em>f</em>__<em>Muribaculaceae</em>, <em>Muribaculum</em>) while suppressing pathogenic bacteria (<em>Desulfovibrio</em>, <em>Lachnospiraceae_UCG-006, Eubacterium</em>_<em>xylanophilum</em>_<em>group</em>). Fecal metabolomic analysis revealed that both MS and MSP altered the profiles of various metabolites, with enriched pathways involved in nucleotide metabolism, ABC transporters, and taurine and hypotaurine metabolism. Collectively, these findings suggest that MSP may mitigate CTX-induced immunodeficiency through a potential “gut microbiota-metabolite-intestinal barrier” axis, thereby establishes the theoretical groundwork for the development of slime-derived proteins as potential immunomodulatory agents.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118599"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146172066","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 extrusion temperature on the structural, physicochemical and rheological properties of oat-brown rice-cod peptide blends","authors":"Yi Zhang ,&nbsp;Dongxue Gong ,&nbsp;Ye Ning ,&nbsp;Chengrong Wen","doi":"10.1016/j.foodres.2026.118604","DOIUrl":"10.1016/j.foodres.2026.118604","url":null,"abstract":"<div><div>Extrusion of oat-brown rice-cod peptide blends (OBCB) was investigated as a practical and effective approach to produce powders with a balanced nutritional profile. Different onset extrusion temperatures (To: 90 °C, 100 °C, and 110 °C) and temperature differences (Td: 8 °C, 12 °C, 16 °C, and 20 °C) were employed to evaluate their influence on the microstructure and texture of oat-brown rice-cod peptide extrudates (OBCE), as well as the structural, rheological, water hydration, and pasting properties of oat-brown rice-cod peptide extruded powders (OBCP). Results indicated that high extrusion temperature (To and Td) yielded OBCE with higher expansion ratio and extensibility but lower density, hardness, and brittleness. A positive correlation was also observed between extrusion temperature and the water solubility index (WSI) and water absorption index (WAI) of OBCP. Furthermore, extrusion improved the reconstitutability of OBCP, with the highest values of 81.44 ± 0.21% (at To = 100 °C, Td = 12 °C) and 81.69 ± 0.42% (at To = 100 °C, Td = 16 °C), respectively. The G′ and G″ values of the OBCP solution were one and two orders of magnitude higher than those of the OBCB solution, respectively, at low temperatures (30–60 °C). Concurrently, the stability temperature increased from approximately 60 °C to 75 °C. The extrusion process successfully induced starch gelatinization, as evidenced by shear tests, frequency sweeps, and Rapid Visco Analyzer (RVA). FT-IR spectra indicated a loss of short-range order, an effect exacerbated by higher extrusion die temperatures, while XRD analysis confirmed a decrease in overall relative crystallinity and a recrystallization into a V-type crystalline polymorph. This study elucidates the synergistic regulatory mechanisms of extrusion temperature parameters (To and Td) on a novel cereal-marine protein composite, providing specific technical support for the industrial production of stable, protein-rich, whole-grain-base powder products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118604"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146172065","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":"Engineering lactococci to reduce human lactose intolerance; biotechnology and risk/benefit assessment toward the gut microbiota of lactose-intolerants","authors":"Flavia Casciano ,&nbsp;Lorenzo Nissen ,&nbsp;Andrea Gianotti ,&nbsp;Maria Jesus Yebra","doi":"10.1016/j.foodres.2026.118579","DOIUrl":"10.1016/j.foodres.2026.118579","url":null,"abstract":"<div><div>β-Galactosidase, known as lactase, plays a crucial role in the dairy sector by hydrolyzing lactose into glucose and galactose. Traditionally, β-galactosidases have been sourced from <em>Aspergillus</em> spp. and <em>Kluyveromyces</em> spp., though bacterial sources like <em>Bifidobacterium</em> and <em>Lactobacillus</em> offer advantages such as higher activity, stability, and easier fermentation. However, enzyme extraction remains costly due to its intracellular production, prompting interest in using whole cells for lactose hydrolysis. Advances in recombinant DNA technology have allowed the creation of engineered strains expressing β-galactosidases from diverse sources, expanding their industrial applications. This study aimed to develop an engineered <em>Lactococcus cremoris</em> strain for reducing milk lactose using a whole-cell approach, bypassing the need for enzyme purification. Recombinant strains expressing bifidobacterial β-galactosidase were constructed and tested for their ability to hydrolyze lactose in UHT (Ultra High Temperature) milk. The effects on the gut microbiota of lactose-intolerant adults were assessed through an in vitro Risk/Benefit Assessment (RBA), combining INFOGEST® simulation of digestion and MICODE simulation of colonic fermentation. Results showed that L. <em>cremoris</em> strain 559, which secretes the enzyme into the supernatant, was more efficient at lactose removal than L. <em>cremoris</em> strain 558, which attaches the enzyme to the cell wall. Strain 559 also exhibited higher stability and performance, making it a better candidate for industrial lactose reduction. In vitro microbiota analysis revealed that milk treated with strain 559 promoted the growth of beneficial taxa and increased beneficial metabolites, such as short-chain fatty acids.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118579"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146172063","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}