Food Research International最新文献

{"title":"Analysis of germination and vigor of cashew seeds for germplasm conservation by NMR and uPLC-qTOF-MS/MS based metabolomics","authors":"Elenilson Godoy Alves Filho ,&nbsp;João Ravelly Alves de Queirós ,&nbsp;Oriel Herrera Bonilla ,&nbsp;Hilton César Rodrigues Magalhães ,&nbsp;Edy Sousa de Brito ,&nbsp;Paulo Riceli Vasconcelos Ribeiro ,&nbsp;Kirley Marques Canuto ,&nbsp;Lorena Mara Alexandre e Silva ,&nbsp;Ana Cecília Ribeiro de Castro","doi":"10.1016/j.foodres.2025.115918","DOIUrl":"10.1016/j.foodres.2025.115918","url":null,"abstract":"<div><div>The effective preservation of cashew germplasm faces significant challenges due to the loss of germination vigor over medium and long periods. Therefore, this study aimed to assess the biometric and chemical parameters that determine the germination and vigor of cashew seed. Seeds from seven cashew genotypes stored under refrigeration (18 ± 2 °C) were evaluated for biometric characteristics and post-emergence development analyzed by NMR, UPLC-QTOF-MS^E and GC–MS methods for profiling primary and secondary metabolites along with fatty acids. The evaluated materials revealed significant variability in emergence percentage (0 % to 91.43 %), exhibiting a negative correlation with biometric characteristics. The emergence speed index (ESI) and emergence speed (ES) ranged from 1.20 to 3.61 and 16.58 to 22.84 days, respectively. The oleic acid is the major fatty acid (60 %) and the correlation of the fatty acid content with emergency remain unclear. The NMR and UPLC-QTOF-MS^E analysis highlighted the compositional variability among the genotypes. In this regard, NMR and statistical modeling shows positive correlation which seeds with higher stachyose and acetic acid and lower sucrose contents exhibited greater germination. Additionally, seeds with enhanced germination parameters positively correlated with greater phenolic lipids content, such as anacardic acids. Therefore, this study indicates that seeds with reduced biometric parameters that presented increased content of stachyose, acetic acid, and anacardic acids were correlated higher emergence capacity making those seeds more suitable to cashew germplasm cryopreservation banks.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"204 ","pages":"Article 115918"},"PeriodicalIF":7.0,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143234885","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":"Plasma and ultrasound-treated cashew apple juices: An NMR analysis approach of its sugars, amino and organic acids","authors":"Elenilson G. Alves Filho ,&nbsp;Lorena M.A. Silva ,&nbsp;Kirley M. Canuto ,&nbsp;Dayanne Lara Holanda Maia ,&nbsp;Sueli Rodrigues ,&nbsp;Fabiano Andre Narciso Fernandes","doi":"10.1016/j.foodres.2025.115919","DOIUrl":"10.1016/j.foodres.2025.115919","url":null,"abstract":"<div><div>Cashew apple juice is a beverage derived from the peduncles of the cashew fruit (<em>Anacardium occidentale</em>). It is a nutrient-dense juice containing vitamins, organic acids, phenolics, carotenoids, amino acids, and sugars. Thermal processing darkens the juice, reducing its appeal, while non-thermal processing preserves its visual appeal but may lead to changes in its chemical composition. In this study, we evaluate the effects of plasma and ultrasound processing on the concentration of sugars, organic, and amino acids in cashew apple juice, analysing them by NMR technique. Experimental designs were planned to map each process’s main operating conditions range. Processing the juice with plasma has the advantage of preserving its natural chemical characteristics while boosting the amino acid content. Meanwhile, ultrasound processing reduces the juice’s sugar content by up to 21 %, offering the potential to create lower-calorie cashew apple juice without compromising its natural sweetness and sourness.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"204 ","pages":"Article 115919"},"PeriodicalIF":7.0,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143234886","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":"Enhancing gel and 3D printing performance of lipid-enhanced skipjack tuna (Katsuwonus pelamis) surimi via Pickering high internal phase emulsion","authors":"Ying Sun ,&nbsp;Jiahui Sun ,&nbsp;Mantong Zhao ,&nbsp;Meihui Zhao ,&nbsp;Haohao Shi ,&nbsp;Zhongyuan Liu ,&nbsp;Xueying Zhang ,&nbsp;Guanghua Xia","doi":"10.1016/j.foodres.2024.115649","DOIUrl":"10.1016/j.foodres.2024.115649","url":null,"abstract":"<div><div>This study explored the effect of lactoferrin (LF)-stabilized fish oil Pickering high internal phase emulsions (HIPPEs) on the gel property and 3D printing performance of skipjack tuna surimi compared with directly added fish oil. Based on the various environmental stress stability, HIPPEs could remain relatively stable when added to surimi gels. The luminance and whiteness of skipjack tuna surimi gel were significantly (p &lt; 0.05) elevated after adding HIPPEs. Compared with directly added fish oil, the texture properties, gel strength and water holding capacity of surimi gels were notably (p &lt; 0.05) increased after adding HIPPEs, and more free water changed into bound water and non-fluidizable water. Moreover, more α-helix turned into β-sheet, and the disulfide bond content was increased. The microstructure indicated that the tiny oil droplets of HIPPEs were more evenly distributed in the surimi gel network, while directly added fish oil caused the larger droplets aggregation and damaged the gel network structure. Higher viscoelastic modulus and apparent viscosity endowed surimi with better 3D printing accuracy and stability. Consequently, HIPPEs improved the quality of skipjack tuna surimi gel, which could provide a direction for developing of new skipjack tuna products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"201 ","pages":"Article 115649"},"PeriodicalIF":7.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143030310","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":"Gastroprotective effect of fucoidan from Sargassum siliquastrum against ethanol-induced gastric mucosal injury","authors":"Jinghe Sun ,&nbsp;Tingting Yan ,&nbsp;Yuying Zhang ,&nbsp;Chengrong Wen ,&nbsp;Jingfeng Yang","doi":"10.1016/j.foodres.2024.115566","DOIUrl":"10.1016/j.foodres.2024.115566","url":null,"abstract":"<div><div>The ethanol-induced BALB/c mice and human gastric epithelial cell (Ges-1 cell) models were used to investigate the <em>Sargassum siliquastrum</em> fucoidan (SFuc) gastroprotective capability. The injury score and histopathological sections of the stomach were used to evaluate the gastroprotective capability. The western blotting and RT-PCR methods determined the signaling mechanism of mice’s gastric injury. SFuc is fucoidan with a molecular weight of 300.7 and 25.1 kDa. The injury score and ulcer index of the SFuc-200 group decreased by 3.85 and 2.06 folds in contrast with the Model group, respectively. The findings indicated that SFuc reduced oxidative stress and inflammatory factor expression in the gastric mucosa by downregulating the levels of associated genes within the TLR-4, MyD88, and MAPK/NF-κB signaling pathways. Meanwhile, the SFuc-200 group promoted the expressions of EGF and PGE 2 by 1.53 and 1.52 folds, respectively. Together with the expression inhibition of p38, ERK, JNK, and NF-κB proteins in gastric tissue to help for differentiation of gastric cells. In addition, SFuc significantly reduced apoptosis occurrence in mice and Ges-1 cells. Our study provides potential mechanism clues of the SFuc’s resistance to ethanol-induced gastric mucosal damage, suggesting its potential functional food for gastric protection.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"201 ","pages":"Article 115566"},"PeriodicalIF":7.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143030497","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":"Nanoencapsulation reduces the perception of carvacrol odor, enhances the control of Botrytis cinerea growth and preserves grape quality","authors":"Athos Tópor,&nbsp;Flávio Fonseca Veras,&nbsp;Fabiola Ayres Cacciatore,&nbsp;Karolina Cardoso Hernandes,&nbsp;Patrícia da Silva Malheiros,&nbsp;Juliane Elisa Welke","doi":"10.1016/j.foodres.2024.115589","DOIUrl":"10.1016/j.foodres.2024.115589","url":null,"abstract":"<div><div><em>Botrytis cinerea</em> is the causal agent of gray mold, which is one of the most widespread and destructive fungal diseases that compromises the productivity and quality of grapes produced throughout the world. This work aimed to verify, for the first time, the impact of unencapsulated carvacrol and encapsulated in Eudragit® nanocapsules (Eud-Carv NCs) and chia mucilage (Chia-Carv NCs) on mycelial growth and spore germination of <em>B. cinerea</em>. The impact of these three forms of carvacrol on grape quality parameters, including texture, pH, color, volatile profile and odor perception were also evaluated. All three forms of carvacrol suppress spore germination and mycelial growth of <em>B. cinerea</em>. When used at sublethal levels, the encapsulated forms (Eud-Carv NCs and Chia-Carv NCs) were more effective by inhibiting up to 90 % of fungal growth, while unencapsulated carvacrol suppressed up to 67 %. Both nanocapsules showed no effect on the physicochemical characteristics and volatile profile of the grapes. Furthermore, the odor of carvacrol was not perceived in the grapes treated with both encapsulated forms, since the levels of this monoterpene (9.0 to 11.3 μg/L over 21 days of grape storage) were below the odor threshold (40 μg/L). Conversely, when grapes were treated with the unencapsulated form, carvacrol levels were about 10 times higher than the odor threshold, which negatively impacts the sensory perception of the grape. Therefore, the use of carvacrol encapsulated in Eudragit® and chia mucilage proved to be a promising alternative for preventing <em>B. cinerea</em> infections in grapes.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"201 ","pages":"Article 115589"},"PeriodicalIF":7.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143030514","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":"(E)-2-Octenal inhibits Neofusicoccum parvum growth by disrupting mitochondrial energy metabolism and is a potential preservative for postharvest mango","authors":"Xiaoli Tan ,&nbsp;Xiaobing Jiang ,&nbsp;Okwong Oketch Reymick ,&nbsp;Chen Zhu ,&nbsp;Nengguo Tao","doi":"10.1016/j.foodres.2024.115639","DOIUrl":"10.1016/j.foodres.2024.115639","url":null,"abstract":"<div><div>Stem-end rot caused by <em>Neofusicoccum parvum</em> is among the most detrimental diseases affecting postharvest mangoes. The present investigation utilized (<em>E</em>)-2-octenal to manage <em>N. parvum</em> infections, elucidating its mechanism of action. The findings revealed that (<em>E</em>)-2-octenal exhibited outstanding antimicrobial potency against <em>N. parvum in vitro</em> within the concentration range of 0.4–1.6 µL/mL. Additionally, (<em>E</em>)-2-octenal significantly compromised the cell membrane integrity and mitochondrial energy metabolism of <em>N. parvum</em>, evidenced by dramatically increased intracellular material leakage and ROS levels, along with reduced mitochondrial membrane potential, ATP, and energy charge. Further experiments showed noteworthy effects on the tricarboxylic acid cycle (TCA) cycle and the key enzyme activities of succinate dehydrogenase (SDH) and malate dehydrogenase (MDH). Molecular docking revealed hydrogen bonding between (<em>E</em>)-2-octenal’s aldehyde group and SDH (Trp-307) and MDH (Gly-101), indicating direct targeting of these enzymes for inhibition. To enhance the practical application of (<em>E</em>)-2-octenal, we developed an aerogel-loaded (<em>E</em>)-2-octenal material (ALO) that exhibited superior antimicrobial efficacy <em>in vitro</em>. <em>In vivo</em>, ALO effectively controlled mango stem-end rot, with optimal efficacy at 20 µL/L. This concentration also delayed the natural disease of mango without degrading fruit quality. According to these findings, (<em>E</em>)-2-octenal is a promising preservative against postharvest mango infections, potentially by impeding cellular energy metabolism through direct interaction with SDH and MDH within the TCA pathway, culminating in mitochondrial dysfunction and cell membrane damage.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"201 ","pages":"Article 115639"},"PeriodicalIF":7.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143030523","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":"Xylooligosaccharide and Akkermansia muciniphila synergistically ameliorate insulin resistance by reshaping gut microbiota, improving intestinal barrier and regulating NKG2D/NKG2DL signaling in gestational diabetes mellitus mice","authors":"Jiexian Wang ,&nbsp;Yanhua Wu ,&nbsp;Junyi Yang ,&nbsp;Shihao Ying ,&nbsp;Huiyu Luo ,&nbsp;Longying Zha ,&nbsp;Qing Li","doi":"10.1016/j.foodres.2024.115634","DOIUrl":"10.1016/j.foodres.2024.115634","url":null,"abstract":"<div><div>Xylooligosaccharides (XOS) ameliorate insulin resistance (IR) in gestational diabetes mellitus (GDM) probably by propagating <em>Akkermansia muciniphila</em> (<em>Akk</em>). This study aimed to investigate the effects and mechanisms of XOS, <em>Akk</em> and combination on IR in GDM mice/pseudo-germ-free (PGF) mice. Female mice were fed with AIN-93 (n = 19) and high fat diet (HFD) (n = 206). After 4 weeks, HFD-fed mice were further allotted to HFD, GDM, GDM + XOS, GDM + <em>Akk</em>, GDM + XOS + <em>Akk</em>, GDM + PGF, GDM + PGF + XOS, GDM + PGF + <em>Akk</em>, and GDM + PGF + XOS + <em>Akk</em> groups (n ≥ 19). GDM was induced by intraperitoneally injecting streptozotocin and PGF was established by intragastrically administrating antibiotic cocktails. XOS (500 mg/kg·BW) or/and <em>Akk</em> (4 × 10⁸ CFU) were gavaged once a day for 10 days. Fasting blood glucose (FBG), insulin, oral glucose tolerance test (OGTT) and insulin signaling pathway were determined. Gut microbiota were detected by 16S rRNA sequencing and absolute quantities of <em>Akk</em> by qRT-PCR. Intestinal tissues were stained by Hematoxylin-Eosin and Periodic acid-Schiff-Alcian blue staining. Occludin and Zonula occludens-1 (ZO-1) in intestine, Natural killer group 2 member D (NKG2D) on intestinal epithelial lymphocytes (IELs) and NKG2D ligands (NKG2DL) on intestinal epithelial cells (IECs) were detected by Western blotting. In GDM mice, XOS, <em>Akk</em> and XOS + <em>Akk</em> reduced (<em>p</em> &lt; 0.05) the area under the curve of OGTT (AUC), insulin and homeostasis model assessment of insulin resistance (HOMA-IR), and increased (<em>p</em> &lt; 0.05) protein kinase B (Akt) phosphorylation in liver and insulin receptor substrate 1 (IRS-1) phosphorylation in muscle. Furthermore, XOS + <em>Akk</em> reduced (<em>p</em> &lt; 0.05) FBG and increased (<em>p</em> &lt; 0.05) Akt phosphorylation in muscle and IRS-1 phosphorylation in liver. XOS, <em>Akk</em> and XOS + <em>Akk</em> reshaped gut microbiota with XOS + <em>Akk</em> exhibiting the greatest effectiveness. XOS increased (<em>p</em> &lt; 0.05) <em>Akk</em> and clearance of gut microbiota abolished such effect. XOS, <em>Akk</em> and XOS + <em>Akk</em> reduced (<em>p</em> &lt; 0.05) the small intestine Chiu’s score and the colon Dieleman’s scores, increased (<em>p</em> &lt; 0.05) ZO-1 and Occludin, and reduced (<em>p</em> &lt; 0.05) NKG2D on IELs and NKG2DLs (H60, MULT-1, Rae-1ε) on IECs. Moreover, XOS + <em>Akk</em> reduced (<em>p</em> &lt; 0.05) MULT-1 in duodenum. Collectively, XOS and <em>Akk</em> synergistically ameliorate IR by reshaping gut microbiota, improving intestinal barrier and regulating NKG2D/NKG2DL signaling in GDM mice.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"201 ","pages":"Article 115634"},"PeriodicalIF":7.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143030561","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":"Chitosan decoration enhanced the thermal and ultraviolet resistance of vitamin A-vitamin D coencapsulated in OSA starch-stabilized emulsion by regulating viscoelasticity, interfacial thickness and structure","authors":"Chunli Fan ,&nbsp;Xinshuo Wang ,&nbsp;Min Zhang ,&nbsp;Yaqi Hou ,&nbsp;Shuqin Xia ,&nbsp;Zhongxiang Fang","doi":"10.1016/j.foodres.2024.115574","DOIUrl":"10.1016/j.foodres.2024.115574","url":null,"abstract":"<div><div>In this study, octenyl succinic acid sodium starch (OSAS) decorated with chitosan (CS) of different molecular weights (50–150 kDa) and concentrations (10–30 mg/mL) was used to stabilize an emulsion coencapsulating with vitamin A (V_A) and vitamin D (V_D). The effect of CS decoration on the thermal and UV stability of the emulsion, as well as the underlying mechanism, was elucidated. The incorporation of CS increased the retention rates of V_A and V_D by 11.36–25.52 % and 3.65–20.54 %, respectively, when exposed to 100 °C for 30 min, and by 13.35–33.05 % and 15.97–37.49 %, respectively, under ultraviolet (UV) exposure for 12 h, respectively. The OSAS/CS complexes were absorbed at the oil–water interface through electrostatic interactions and hydrogen bonding, forming thick interfacial film barriers, and regulating emulsion viscoelasticity to achieve protection against thermal and UV damage. CS decoration increased the thickness, relative crystallinity, and thermal degradation resistance of the interfacial films to mitigate thermal interference with the emulsion. The OSAS/CS complex barriers shielded UV by forming longer molecular chains or ring structures at the interface, enhancing amide functionality, and promoting intermolecular hydrogen bonding. This research could provide a reference for designing practical delivery systems for heat-sensitive and UV-sensitive nutrients like V_A and V_D.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"201 ","pages":"Article 115574"},"PeriodicalIF":7.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143030567","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":"Chitosan suspension enriched with phenolics extracted from pineapple by-products as bioactive coating for liposomes: Physicochemical properties and in vitro cytotoxicity","authors":"Luana Tortelli Bassan ,&nbsp;Karen Rebouças Nascimento ,&nbsp;Ivone Yanira Choquetico Iquiapaza ,&nbsp;Márcia Eliana da Silva Ferreira ,&nbsp;Delia Rita Tapia-Blacido ,&nbsp;João Paulo Fabi ,&nbsp;Milena Martelli-Tosi","doi":"10.1016/j.foodres.2024.115571","DOIUrl":"10.1016/j.foodres.2024.115571","url":null,"abstract":"<div><div>The physicochemical stability of liposomes (L) loaded with bioactive compounds can be improved by coating them with chitosan, to give chitosomes (Ch). In addition, crosslinked chitosan can be obtained by using sodium tripolyphosphate (TPP). This study aimed to prepare L enriched with bioactive compounds extracted from pineapple by-products (PB) without coating or coated with chitosan or crosslinked chitosan-enriched with PB bioactive compounds, to obtain Ch and TPP-Ch, respectively. Then, we evaluated the encapsulation efficiency (EE) of total phenolic compounds (TPC), physicochemical properties, antioxidant and antimicrobial activities, and <em>in vitro</em> cytotoxicity. Ch and TPP-Ch had threefold larger content of TPC (331 μg of GAE/mL) and higher antioxidant activity than L (102 μg of GAE/mL) even though L had slightly higher EE than TPP-Ch (66 ± 10 % and 53 ± 9 %, respectively). Ch had the lowest EE (36 % ± 4), which highlights that Ch crosslinking is important for encapsulating bioactive compounds. Regarding <em>in vitro</em> cytotoxicity, avian fibroblast viability started to decrease 48 h after the cells were treated with 5 % L, Ch, or TPP-Ch suspension. Ch and TPP-Ch led to lower cell viability than L. Although Ch and TPP-Ch partially inhibited <em>Staphylococcus aureus</em> growth, only L showed antimicrobial activity against this microorganism, even 170 days after L was prepared. These results suggest that the novel methodology we used to prepare Ch and TPP-Ch can improve certain properties of chitosan-coated liposomes, which is significant for future advancements in food and pharmaceutical applications.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"201 ","pages":"Article 115571"},"PeriodicalIF":7.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143030568","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The processing of shaking and standing improves the taste quality of summer black tea","authors":"Lunfang Huang ,&nbsp;Guojian Deng ,&nbsp;Yulin Fan ,&nbsp;Wenya Wang ,&nbsp;Tianzi Yu ,&nbsp;Yuming Wei ,&nbsp;Jing Gao ,&nbsp;Jingming Ning ,&nbsp;Yujie Wang","doi":"10.1016/j.foodres.2024.115545","DOIUrl":"10.1016/j.foodres.2024.115545","url":null,"abstract":"<div><div>Shaking and standing (SS) enhances the aroma intensity and quality of black tea (BT). However, its contribution to the taste remains unknown, and the interaction mechanism between the aroma and taste perception of black tea is also undisclosed. Here, the metabolomics and sensory evaluation-assisted flavor analysis were employed to investigate the changes in non-volatiles induced by SS, and the interaction mechanism between aroma and taste perception. SSBT exhibited considerable reduced bitterness and astringency intensities compared to BT. Notably, the concentrations of contributing compounds such as catechins, proanthocyanidins, theaflavins, anthocyanins, and flavonol glycosides were decreased in SSBT. Sensory experiments further revealed that nine floral and sweet odorants in SSBT exhibited odor-enhancing interactions. Molecular docking validated the binding affinity and interaction forces between mono/di-ligands and OR1G1/OR52D1. Furthermore, the presence of the nine odorants exerted inhibitory effects on the bitterness and astringency of SSBT. These findings provide a novel perspective on the formation of flavor in SSBT.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"201 ","pages":"Article 115545"},"PeriodicalIF":7.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143030638","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}