Food Research International最新文献

{"title":"Predicting oleogels properties using non-invasive spectroscopic techniques and machine learning","authors":"Ingrid A. Moraes ,&nbsp;Sylvio Barbon Junior ,&nbsp;Javier E.L. Villa ,&nbsp;Rosiane L. Cunha ,&nbsp;Douglas F. Barbin","doi":"10.1016/j.foodres.2025.116044","DOIUrl":"10.1016/j.foodres.2025.116044","url":null,"abstract":"<div><div>Oleogelators are considered food additives that require approval from regulatory authorities. Therefore, classifying these ingredients that may have characteristics (e.g., waxiness), cost and origin (e.g., animal or vegetable) is crucial to ensure consumer choice. In view of this, this study shows a non-invasive method for classification of oleogels based on several oleogelators, in addition to quantifying their concentration and their respective free fatty acid content and oil loss. To perform this quantification in a non-destructive, eco-friendly, portable, fast, and effective way, a colorimeter, a Raman spectrometer and 2 near-infrared spectroscopes with complementary ranges were used. Oleogels were prepared from sunflower and soybean oil, with different concentrations of 1 to 10 % (<em>w</em>/w) of beeswax, glycerol monostearate and ethylcellulose as oleogelators. After spectra pretreatment, Principal Component Analysis (PCA), classification and regression were performed. Random Forest (RF) models classified the samples based on which oil was utilized and the type of oleogelators with 100 % accuracy and their respective concentration with 94 % accuracy. The Partial Least Squares Regression (PLSR) for free fatty acid content and oil loss showed high performance, achieving residual predictive deviations (RPD) higher than 3 and range error ratios (RER) higher than 10 in the external validation set, indicating suitable predictive capacity and acceptability for quality control. The spectroscopic instruments, especially the colorimeter and NIR spectrometer, showed to be promising tools for monitoring these additives and predicting free fatty acid content and oil loss, ensuring the quality of these oleogels.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"207 ","pages":"Article 116044"},"PeriodicalIF":7.0,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143551574","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 synthetic microbial community fermentation on volatile flavor and quality characteristics of ginger pickle","authors":"Yankai Min ,&nbsp;Qing Zhang ,&nbsp;Jiali Liu ,&nbsp;Yanling Shang ,&nbsp;Yilin Hou ,&nbsp;Min Zhang ,&nbsp;Jingwen Dai ,&nbsp;Ziyu Li ,&nbsp;Wenliang Xiang ,&nbsp;Jie Tang","doi":"10.1016/j.foodres.2025.116077","DOIUrl":"10.1016/j.foodres.2025.116077","url":null,"abstract":"<div><div>This study aimed to examine the effects of synthetic microbial communities (SynComs) constructed using <em>Leuconostoc mesenteroides</em> LM187, <em>Weissella cibaria</em> WC014, and <em>Lactiplantibacillus plantarum</em> LP184 on the fermentation dynamics and flavor of ginger pickle. In comparison to single-bacterial inoculation, SynComs rapidly reduced the pH, accelerating fermentation. SynCom inoculation increased the final metabolic levels of lactic acid (1194.10 mg/kg), citric acid (95.66 mg/kg), acetic acid (75.19 mg/kg), and malic acid (69.39 mg/kg). It also promoted an increase in the contents of volatile flavor substances and types during the fermentation, particularly eucalyptol, α-terpinene, 1-hexanol, 2,4-di-tert-butylphenol, methyl geranate, and (−)-lavender acetate, imparting floral, sweet, and sour aromas to ginger pickle. Sensory evaluation demonstrated that the appearance, texture, taste, and flavor of pickle fermented with SynComs were superior to those of other pickles fermented with single lactic acid bacteria (LAB). Therefore, the SynComs constructed using <em>L. mesenteroides</em>, <em>W. cibaria</em>, and <em>L. plantarum</em> are promising inoculants for enhancing the flavor and quality of ginger fermentation.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"207 ","pages":"Article 116077"},"PeriodicalIF":7.0,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143527180","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":"Research progress of photoelectrochemical sensors in food detection","authors":"Zhiguang Suo ,&nbsp;Tengfei Yu ,&nbsp;Yiwei Xu ,&nbsp;Wenjie Ren ,&nbsp;Yong Liu ,&nbsp;Min Wei ,&nbsp;Huali Jin ,&nbsp;Baoshan He ,&nbsp;Renyong Zhao","doi":"10.1016/j.foodres.2025.116071","DOIUrl":"10.1016/j.foodres.2025.116071","url":null,"abstract":"<div><div>Food is the basic of the people, security is the basic of the food. As the quality of life improves, food safety has emerged as a global concern, making the development of simple, rapid, and efficient food safety detection methods critically important. Photoelectrochemical (PEC) sensors are a novel class of sensors developed in recent years that integrate photoelectric technology with biosensing. Owing to their high sensitivity, simple design, low cost, and ease of miniaturization, PEC sensors have found widespread applications in food detection, bioanalysis, clinical diagnostics, and environmental protection. This paper reviews the development of PEC sensors, the basic principles of PEC sensor detection, and the electron transport pathways of semiconductor materials in PEC sensors. It focuses on how photoelectroactive materials and related signal amplification strategies can improve the detection performance of the sensors, as well as the latest research advances of PEC sensors in the detection of food toxins. Finally, the challenges and future trends of PEC sensors in food safety detection are discussed.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"206 ","pages":"Article 116071"},"PeriodicalIF":7.0,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143510844","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":"Small intestine-residing probiotics suppress neurotoxic bile acid production via extracellular vesicle-mediated inhibition of Clostridium scindens","authors":"Wei-Leng Chin ,&nbsp;Bao-Hong Lee ,&nbsp;Qiao-Yu Hsu ,&nbsp;Chih-Yao Hou ,&nbsp;Ming-Chyi Pai ,&nbsp;Chi-Wei Lin ,&nbsp;Wei-Hsuan Hsu","doi":"10.1016/j.foodres.2025.116049","DOIUrl":"10.1016/j.foodres.2025.116049","url":null,"abstract":"<div><div>Dysbiosis in gut microbiota and abnormalities in bile acids have been linked to neurodegenerative diseases. While many studies have focused on the relationship between colonic bacteria and Alzheimer's disease (AD), this study propose that alterations in the small intestine microbiota may play a more critical role. This is because the small intestine is pivotal in recycling bile acids through enterohepatic circulation. This study uses amyloid precursor protein knock-in (APP^{<em>NL-G-F/NL-G-F</em>}) transgenic mice to investigate the association between intestinal microbiota and bile acid metabolism. The results showed that the accumulation of beta-amyloid (Aβ) leads to a significant decrease in <em>Lactobacillus johnsonii</em> and a notable increase in bacteria of the genus <em>Clostridium</em> in the small intestine, which are important microorganisms for producing toxic bile acids. Extracellular vesicles (EVs) involved in bacterial interactions and bacteria-host interactions are currently a focus of research. Treatment with L. <em>johnsonii</em>-derived EVs at concentrations of 10¹⁰ and 10¹²/mL) inhibited the growth of <em>Clostridium scindens</em> and suppressed the production of toxic secondary lithocholic acid (TLA) at non-cytotoxic concentrations (10⁸/mL). Furthermore, the removal of small RNA from L. <em>johnsonii</em>-derived EVs resulted in the loss of their ability to suppress TLA production. These results suggest that the small intestine microbiota may play a more critical role than the colonic microbiota in AD. Deterioration of small intestine microbiota led to the metabolism disruption of certain secondary bile acids, which have been reported to exacerbate AD pathology. The EVs released by L. <em>johnsonii</em>, which is abundant in the small intestine, can suppress toxic TLA and have the potential to be developed into health-promoting probiotics.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"207 ","pages":"Article 116049"},"PeriodicalIF":7.0,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143551575","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":"Metabolite profiling and ‘dryness’-like effect analysis of ‘Chenpi’ plant tea (Citri Reticulatae Pericarpium peel) with and without steaming peocessing","authors":"Zhenwei Lan ,&nbsp;Xiaoting Zhang ,&nbsp;Xinhang Cai ,&nbsp;Weijie Pan ,&nbsp;Wangjun Li ,&nbsp;Yue Sun ,&nbsp;Shumei Wang ,&nbsp;Xingyang Xue ,&nbsp;Menghua Wu ,&nbsp;Jiang Meng","doi":"10.1016/j.foodres.2025.116089","DOIUrl":"10.1016/j.foodres.2025.116089","url":null,"abstract":"<div><div>Citri Reticulatae Pericarpium peel (‘Chenpi’ tea) is a popular food-medicine functional tea, which mainly existing unsteamed (CRP) and steamed (SCRP) products. In this study, a combination of electronic nose and GC–MS analysis showed that aged SCRP had a more intense aroma, which was attributed to the significant reduction or disappearance of components representing refreshing aroma, such as <em>β</em>-Myrcene and <span>d</span>-Limonene, while some components with thick odors like Valencene were newly formed. For the ‘dryness’-like effect, the weaker effect of SCRP relative to CRP was initially confirmed in rats, as characterized by water intake, submandibular gland index, and hemorheology, consistenting with the expression trend of aquaporin (AQP) 2, 3 and 5 mRNA. Molecular docking further revealed that the key differential components responsible for the different ‘dryness’-like effects of SCR and SCRP by affecting AQPs were Narirutin, Rutin, Calceolarioside C, Hesperidin, Melitidin and Limonin. Taken together, our findings enhance the understanding of steaming processing-induced aroma and ‘dryness’-like effect changes in ‘Chenpi’ tea and their impact on consumer experience, offering a novel perspective for optimizing ‘Chenpi’ tea products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"206 ","pages":"Article 116089"},"PeriodicalIF":7.0,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143509704","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":"Sustainable development of a carob-based food with antioxidant and prebiotic functionality via in situ enzymatic and microbial fructo-oligosaccharide production","authors":"Sofia M. Amoedo ,&nbsp;Daniela A. Gonçalves ,&nbsp;José A. Teixeira ,&nbsp;Clarisse Nobre","doi":"10.1016/j.foodres.2025.116090","DOIUrl":"10.1016/j.foodres.2025.116090","url":null,"abstract":"<div><div>Fructo-oligosaccharides (FOS) are well-established prebiotics, while polyphenols have recently demonstrated their potential as prebiotics. Carob pulp, with its high intrinsic sucrose content and high levels of polyphenols, shows great potential to be transformed into a prebiotic food. In this study, we investigated the development of a functional food product based on carob pulp, with an emphasis on sustainability. The intrinsic sucrose content of the carob pulp extracts was <em>in situ</em> converted into the prebiotic FOS using two approaches: 1) commercial enzyme complexes, specifically, Viscozyme® L, Pectinex® Ultra SP-L, Catazyme® 25 L, and Novozym® 960; or 2) fermentation with microorganisms, namely <em>Aureobasidium pullulans</em> CCY 27.1.94 and <em>Aspergillus ibericus</em> MUM 03.49. Under optimal conditions, 86 ± 1 g/L of sucrose was extracted from carob pulp using a pulp:water ratio of 1:3 (<em>w</em>/<em>v</em>) at 46.1 °C for 132 min. The enzyme blend Novozym® 960 produced the best results yielding 0.423 ± 0.013 g_FOS/g_{initial sucrose}, with a purity of 29.6 ± 0.3 (<em>w</em>/w) after 45 min of reaction. After enriching the carob pulp extract with sucrose, the yield increased to 0.496 ± 0.005 g_FOS/g_{initial sucrose}. When using <em>A. ibericus</em> a production yield of 0.347 ± 0.003 was achieved in a carob pulp medium, and 0.454 ± 0.003 g_FOS/g_{initial sucrose} in a sucrose-enriched medium. Enrichment with aguamiel, a low-cost substrate supporting a more sustainable process, resulted in a prebiotic yield of 0.422 ± 0.007 g_FOS/g_{initial sucrose}. The carob pulp extract exhibited significant antioxidant activity, with 72.1 ± 0.2 μmol TEq/g DW by the FRAP assay and 5.35 ± 0.05 μg/mL by ABTS, along with high phenolic (8.57 ± 0.04 mg GAEq/g DW) and flavonoid (2.74 ± 0.02 mg CEq/g DW) contents. The treatment with Novozym® 960 enhanced the release of bioactive compounds, further increasing antioxidant activity. Conversely, fungal fermentation transformed or metabolized these phytochemicals, resulting in reduced antioxidant activity. The produced FOS exhibited notable resistance to the harsh conditions of gastro-intestinal digestion, with less than 10 % undergoing hydrolysis. Carob pulp and aguamiel have shown great promise as alternatives to synthetic media for producing functional foods enriched with prebiotic FOS, phenolic acids, and flavonoids. This clean-label, cost-effective process enhances the nutritional value and functionality of the final product, providing prebiotic, antioxidant, anti-inflammatory, and anti-carcinogenic benefits.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"206 ","pages":"Article 116090"},"PeriodicalIF":7.0,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143510860","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":"Photothermal functionalized antibacterial packaging film with controllable release capability for fruit preservation","authors":"Linpin Luo ,&nbsp;Wenqiao Su ,&nbsp;Mohamed F. Hassan ,&nbsp;Wengang Cai ,&nbsp;Meilin Wang ,&nbsp;Liang Zhang ,&nbsp;Jing Sun ,&nbsp;Lunjie Huang ,&nbsp;Jianlong Wang","doi":"10.1016/j.foodres.2025.116079","DOIUrl":"10.1016/j.foodres.2025.116079","url":null,"abstract":"<div><div>The traditional contact release active packaging film is easily restricted by the strict storage environment and designing a more intelligent release system to achieve lasting food preservation is still a challenge. Herein, a light-responsive thermal-controlled curcumin release packaging film was fabricated by integrating chitosan with Cu-MoO_x and curcumin (CS/CMC). The addition of filler did not destroy the crystal structure and thermal stability of the chitosan matrix. CS/CMC film also possessed satisfactory visual identifiability (ΔE* ≥ 14.98), good light transmittance (T₆₆₀ ≥ 79.99 %), enhanced mechanical properties (≥ 48.21 MPa), and excellent barrier performance against ultraviolet light (T₂₈₀ ≤ 29.2 %), and water vapor (≤ 0.74 × 10⁻¹⁰ g m⁻¹ s⁻¹ Pa⁻¹). Additionally, CS/CMC film obtained superior photothermal performance from Cu-MoO_x and exhibited good photothermal stability. Benefiting from the photothermal activity, CS/CMC film realizes the intelligent and controllable release of curcumin. The released curcumin and photothermal showed synergistic antibacterial ability with an antibacterial rate of 99.33 % for <em>E. coli</em> and 99.23 % for <em>S. aureus</em> based on CS/CMC_0.02 under near infrared (NIR) irradiation. Besides, CS/CMC_0.02 film could also efficiently inhibit <em>P. italicum</em> and <em>P. expansum</em> under NIR irradiation. Tangerine treated with CS/CMC_0.02 + NIR exhibited a longer shelf life and less nutrient loss than polyethylene (PE) film, verifying the good potential of CS/CMC_0.02 as packaging film. Our release active packaging film based on photothermal agent provides a new insight to designing contactless intelligent active packaging.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"206 ","pages":"Article 116079"},"PeriodicalIF":7.0,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143519609","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 atmospheric cold plasma treatment mode on muscle quality and bacterial community of red shrimp during cold storage","authors":"Jiajie Hu ,&nbsp;Kai Xie ,&nbsp;Hangxin Zhu ,&nbsp;Alice Giusti ,&nbsp;Mingao Li ,&nbsp;Yan Zheng ,&nbsp;Jing Chen ,&nbsp;Andrea Armani ,&nbsp;Xiaoguo Ying ,&nbsp;Shanggui Deng","doi":"10.1016/j.foodres.2025.116051","DOIUrl":"10.1016/j.foodres.2025.116051","url":null,"abstract":"<div><div>Atmospheric cold plasma (ACP), known for its safety, non-thermal processing, and energy efficiency, is especially effective for preserving perishable items such as seafood. However, excessive use of ACP may cause oxidation and sensory quality deterioration, which limits its application in the seafood industry. Thus, optimizing ACP treatment modes to balance sterilization efficiency with minimal oxidative effects is essential. This study aims to explore the impact of different ACP treatment modes (cyclical and one-time treatment) on the muscle quality and bacterial community of red shrimp during cold storage. The results indicated that on day 0 of storage, compared to the blank group and the one-time treatment group, the cyclical treatment significantly reduced the total viable count in red shrimp (<em>p</em> &lt; 0.05). However, no significant differences were observed in centrifugal loss, cooking loss, textural properties, total sulfhydryl content, or Ca²⁺-ATPase activity (<em>p</em> &gt; 0.05). By day 8, both ACP treatment modes significantly improved the protein quality of red shrimp. Compared with the one-time treatment, cyclical treatment reduced the abundance of <em>Aliivibrio</em> (57.24 %), <em>Pseudoalteromonas</em> (97.34 %), and <em>Psychrobacter</em> (59.07 %) in the bacterial community and delayed bacterial succession (especially <em>Aliivibrio salmonicida</em>, <em>Psychrobacter cibarius</em>, and <em>Pseudoalteromonas nigrifaciens</em>), slowing down the degradation of protein quality. Specifically, in the cyclical treatment group, cooking loss was reduced by 7.01 %, and improvements were observed in hardness, total sulfhydryl content, and Ca²⁺-ATPase activity, which increased by 8.93 %, 17.54 %, and 5.63 %, respectively. Overall, this study demonstrates that the ACP cyclical treatment mode has greater potential in preserving the freshness of seafood.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"207 ","pages":"Article 116051"},"PeriodicalIF":7.0,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143551578","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":"Mechanism of patulin biodegradation by a reductase from Saccharomyces cerevisiae and its potential application to apple juice","authors":"Chao Yang ,&nbsp;Chen Hu ,&nbsp;Lingxuan Huang ,&nbsp;Bangzhu Peng","doi":"10.1016/j.foodres.2025.116066","DOIUrl":"10.1016/j.foodres.2025.116066","url":null,"abstract":"<div><div>Bioenzymatic degradation exhibits great potential for mycotoxins removal. So far, little is known about patulin (PAT) degrading enzymes from <em>Saccharomyces cerevisiae</em>. Here, the degradation mechanism of PAT by a free methionine-R-sulfoxide reductase (FRMSR) from <em>S. cerevisiae</em> was investigated. The results showed that purified FRMSR had high degradability without cofactor and displayed strong substrate specificity. The optimal degradation conditions in aqueous solution were 37 °C and pH 7.0. Isothermal titration calorimetry and molecular docking suggested that the PAT degradation by FRMSR was related to the hydrogen bonds formed between amino acids with PAT. Site-specific mutagenesis indicated that the mutation of Asp151 had the most significant effect on the degradation rate. Furthermore, the addition of FRMSR successfully degraded 88.16 % of PAT in apple juice without affecting its soluble solids content, pH value, titrable acidity and total phenols. These findings could provide valuable insights into the development of PAT-degrading enzymes in apple products and their industrial applications.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"206 ","pages":"Article 116066"},"PeriodicalIF":7.0,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143510859","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":"Establishing a database of volatile metabolites in whole wheat (Triticum aestivum L.) flour provides novel insights into quality breeding","authors":"Peimin Zhao,&nbsp;Zhanghan Pang,&nbsp;Ting Chen,&nbsp;Qianqian Li,&nbsp;Jianhao Wei,&nbsp;Yize Meng,&nbsp;Bo Yang,&nbsp;Zhen Jia,&nbsp;Jianming Yu,&nbsp;Yudong Liao,&nbsp;Qiang Li","doi":"10.1016/j.foodres.2025.116053","DOIUrl":"10.1016/j.foodres.2025.116053","url":null,"abstract":"<div><div>Improving yield traits is the primary goal for wheat breeding, while much less attention has been paid to flavor and odor quality of wheat grain. In this study, a high-throughput protocol was developed for the identification and quantification of volatile compounds (VOCs) in wheat grains via a static head-space coupled with GC–MS. Using a diverse population consisting of 312 wheat germplasms, a database including 94 VOCs was constructed for grains. The main pathways for the biosynthesis of VOCs in wheat grains was constructed by manually assigning the volatiles to the lipoxygenase, the mevalonic acid and the shikimate/phenylalanine pathway, respectively. VOC profiling showed that grain VOCs were mainly synthesized from the LOX pathway and the content of VOCs varied largely between different wheat lines. Clear discrimination was identified between old and modern cultivars by OPLS-DA, indicating a reduction of VOCs both in species and content in modern cultivars. Correlation analysis and machine learning models established a link between VOC profiles and grain protein content. VOCs such as 1-octen-3-ol were significantly correlated with grain protein content, which can be used as diagnostic markers for wheat grain quality. In summary, our study established a comprehensive VOC database for wheat grains and explored the relationships between VOCs and grain quality traits in a diverse wheat population, providing novel insights into grain quality improvement and flavor enhancement in modern breeding programs.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"206 ","pages":"Article 116053"},"PeriodicalIF":7.0,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143519603","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}