Food Research International最新文献

{"title":"Development and validation of an HPLC-DAD method for the determination of artificial colorants in açaí pulp and commercial products","authors":"Carolina Turnes Pasini Deolindo ,&nbsp;Rodrigo Barcellos Hoff ,&nbsp;Ana Carolina Oliveira Costa","doi":"10.1016/j.foodres.2025.117609","DOIUrl":"10.1016/j.foodres.2025.117609","url":null,"abstract":"<div><div>Artificial colorants are frequently used in commercial food products to enhance visual appeal. However, their use in açaí pulp—a popular Brazilian fruit known for its health benefits—is prohibited by Brazilian regulations, making their unauthorized presence a potential indicator of food fraud. This study reports the development, optimization, and validation of an HPLC-DAD method for the simultaneous determination of eight artificial dyes (Tartrazine, Bordeaux Red, Ponceau 4R, Sunset Yellow FCF, Allura Red AC, Erythrosine, Indigo Carmine, and Brilliant Blue FCF) in açaí and juçara pulps and açaí-based sorbets. Extraction was optimized using a simplex-centroid mixture design and included liquid–liquid extraction with dichloromethane for lipid removal and protein precipitation using Carrez I and II reagents. Chromatographic conditions were optimized to ensure baseline separation under a 14 min gradient. The method was validated according to regulatory guidelines, showing suitable selectivity, linearity (R² &gt; 0.98 for most analytes), low detection limits (1.5–6.25 mg.kg⁻¹), and acceptable recovery (92–105%). The method was applied to a range of commercial samples to identify both compliant and potentially adulterated products. This study provides a robust tool for regulatory monitoring and authenticity assessment of açaí-based products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117609"},"PeriodicalIF":8.0,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216770","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":"Food safety in the shadows: Understanding dark kitchens through the lens of necessity entrepreneurship and activity theory","authors":"Diogo Thimoteo da Cunha ,&nbsp;Elke Stedefeldt ,&nbsp;Mariana Piton Hakim ,&nbsp;Mariana Muller Alves ,&nbsp;Beatriz Terui Milanezi ,&nbsp;Lais Mariano Zanin ,&nbsp;Małgorzata Z. Wiśniewska ,&nbsp;Jan Mei Soon-Sinclair","doi":"10.1016/j.foodres.2025.117585","DOIUrl":"10.1016/j.foodres.2025.117585","url":null,"abstract":"<div><div>This study integrates the concepts of necessity entrepreneurship and activity theory (AT) to systematically examine the food safety landscape of dark kitchens—delivery-only food businesses. The mixed-method approach adopted included in-depth site visits, food safety inspections, and nationwide surveys of consumers (<em>n</em> = 441) and environmental health officers (<em>n</em> = 443). The qualitative analysis of 21 dark kitchens revealed highly diverse operator profiles, with some entrepreneurs operating out of necessity and others capitalising on market opportunities. Quantitative data was analysed through confirmatory factor analysis and mean comparisons. Most necessity-driven dark kitchens, particularly those operating from home, demonstrated limited knowledge of food safety, informal practices, and resource constraints; they prioritised personal moral standards of food safety over regulatory compliance. Conversely, opportunity-oriented entrepreneurs were more likely to align food safety with organisational objectives and had a more appropriate infrastructure in place. Compliance with food safety documentation was the lowest of all the dimensions assessed (9.5 %), followed by employee hygiene, technical responsibility (27.5 %), and facilities (49.8 %). Structural and behavioural weaknesses were exacerbated by unclear regulations, difficulties in enforcement, and low engagement with inspection authorities. As per the surveys, consumers expect food delivery systems to guarantee minimum hygiene standards. The environmental health officers highlighted the challenges of inspecting and monitoring dark kitchens, particularly considering the sector's informality and digital fragmentation. Synthesising the findings using the AT framework shows that the production of safe food (objects) is affected by interconnected contradictions between subjects and all other elements, especially in models dominated by necessity entrepreneurs. This study provides evidence for targeted policy interventions and platform-based initiatives to improve food safety in emerging food service models.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117585"},"PeriodicalIF":8.0,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154588","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":"Co-fermentation with lactic acid bacteria and prune puree modulates volatile profile and bioactivity of Qiamagu juice","authors":"Luqi Qin ,&nbsp;Jiahuan Zheng ,&nbsp;Bei Fan ,&nbsp;Yixia Zhou ,&nbsp;Jingrong Zhu ,&nbsp;Jing Sun ,&nbsp;Jing Li ,&nbsp;Fengzhong Wang ,&nbsp;Jiameng Liu","doi":"10.1016/j.foodres.2025.117596","DOIUrl":"10.1016/j.foodres.2025.117596","url":null,"abstract":"<div><div><em>Brassica rapa</em> L., a specialty crop from Xinjiang known as Qiamagu (QMG), has limited processing and market application due to its pungent off-flavor and perishability. This study aimed to characterize the volatile compounds responsible for the undesirable flavor in QMG processed by different methods, and to evaluate the effects of combined lactic acid bacteria (LAB) fermentation with prune puree addition on fresh QMG juice's flavor and bioactivity.</div><div>Volatile compounds of five kinds of QMG products and fresh juice were analyzed using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC–MS), identifying isothiocyanates and nitriles as the primary contributors to pungency. Fresh QMG juice was fermented with <em>Lacticaseibacillus plantarum</em> and <em>Lacticaseibacillus rhamnosus</em>, combined with Xinjiang prune puree. Sensory evaluation, bioactivity assays, and storage tests were conducted to assess quality changes. Shelf life was predicted using kinetic modeling based on uric acid inhibition data.</div><div>Fermentation and prune puree addition significantly reduced sulfur-containing compounds from 14,411.40 μg/L to 1089.30 μg/L, while aldehydes, esters, and alcohols increased, enhancing floral and fruity aromas. Sensory scores of fermented samples reached 74, surpassing fresh juice at 39.71. Bioactivity improved with a 39.00 % increase in uric acid inhibition rate, a 6.39 % rise in superoxide dismutase activity, and polysaccharide content elevated from 99.96 to 109.85 mg/mL. Storage at 4 °C slowed degradation of active components, with a predicted shelf life of approximately 330 days.</div><div>These results demonstrate that LAB fermentation combined with prune puree addition effectively improves QMG flavor and functional properties, providing a scientific basis for its development as a functional food ingredient. By simultaneously reducing undesirable flavors and enhancing bioactivity, this strategy promotes QMG from an underutilized crop to a promising functional food ingredient with significant market potential. Furthermore, it provides a generalizable approach for optimizing flavor and functional quality in other <em>Brassica</em> L based foods.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117596"},"PeriodicalIF":8.0,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154525","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":"Bioactive PLA-based films reinforced with agro-industrial by-products for the shelf-life evaluation of fresh-cut pineapple (Ananas comosus L.) slices","authors":"Dimitrios G. Lazaridis ,&nbsp;Vassilios K. Karabagias ,&nbsp;Alexandros N. Kalarakis ,&nbsp;Nikolaos D. Andritsos ,&nbsp;Aris E. Giannakas ,&nbsp;Ioannis K. Karabagias","doi":"10.1016/j.foodres.2025.117602","DOIUrl":"10.1016/j.foodres.2025.117602","url":null,"abstract":"<div><div>This research work aimed to utilize the onion peel powder (OPP), the Merlot grape variety as winery pomace powder (MWP) and the Syrah grape variety as winery pomace powder (SWP), for the preparation of poly lactic acid (PLA)-based films in different concentrations (1 % and 2 %, <em>w</em>/<em>v</em>), and investigate if they can maintain the quality of a less studied fruit, that is fresh-cut pineapple slices (FCPS), during refrigerated storage for 12 days. PLA-based films exhibited high antioxidant and antibacterial activity, and increased mechanical and oxygen barrier properties, compared to the control PLA, while the higher concentration (2 % <em>w</em>/<em>v</em>) showed significantly (<em>p</em> <em>&lt;</em> <em>0.05</em>) better results. The addition of the powders into PLA released phenolic and flavonoid compounds. OPP1 and OPP2 had a significantly (<em>p</em> <em>&lt;</em> <em>0.05</em>) increased swelling capacity compared to MWP1, MPW2, SWP1, and SWP2. SEM analysis confirmed the incorporation of the powders in the PLA matrix. X-Ray diffraction showed that OPP1, OPP2, and MWP1 created a crystalline phase in the amorphous PLA. FTIR analysis also confirmed the presence of components owed to the added powders in the PLA matrix. The application of PLA-based films on FCPS showed that PLA/OPP1 significantly (<em>p</em> <em>&lt;</em> <em>0.05</em>) inhibited microbial growth during refrigerated storage and retained fruit quality. Treated samples showed significantly (<em>p</em> <em>&lt;</em> <em>0.05</em>) higher <em>L</em>*, <em>a</em>*, <em>b</em>*, and Δ<em>E</em>* values than the control PLA, and a different trend in weight loss, pH, total soluble solids (TSS), and total acidity (TA). Agro-industrial by-products can be a cost-effective and suitable source for the preparation of PLA-based films for fruit preservation.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117602"},"PeriodicalIF":8.0,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154353","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":"Protecting the power of organic propolis: microencapsulation preserves phenolic bioactivity through digestion and intestinal transport","authors":"Ana Sofia Martelli Chaib Saliba ,&nbsp;Lucas Righetto Ballan ,&nbsp;Samuel Gomes de Sá ,&nbsp;Marcelo Franchin ,&nbsp;Carmen Sílvia Fávaro-Trindade ,&nbsp;Alan Giovanini de Oliveira Sartori ,&nbsp;Pedro Luiz Rosalen ,&nbsp;Severino Matias de Alencar","doi":"10.1016/j.foodres.2025.117531","DOIUrl":"10.1016/j.foodres.2025.117531","url":null,"abstract":"<div><div>Propolis is a resinous substance produced by bees, known for a wide range of biological activities, including antimicrobial, anti-inflammatory, and antioxidant properties. This study focused on organic propolis Type 1 (OP1), collected from the native forest of General Carneiro, Paraná, Brazil. The ethanolic extract of OP1 was microencapsulated in three formulations: extract + gum arabic by spray drying (GA + OPE), extract + vegetable fat by spray chilling (VF + OPE), and extract + gum arabic + vegetable fat by spray drying (GA + VF + OPE). Particles were characterized for physical properties and subjected to <em>in vitro</em> gastrointestinal digestion, followed by epithelial transport assays using Caco-2 monolayers. Bioaccessible and basolateral fractions were analyzed by LC-ESI-QTOF-MS, and antioxidant activity was assessed against reactive oxygen species. The anti-inflammatory potential was evaluated in RAW 264.7 cells transfected with a luciferase reporter gene by measuring NF-κB activation, TNF-α secretion, and CXCL2/MIP-2 production. Chemical analysis revealed a predominance of lignans and phenolic acids, with distinct release kinetics among formulations during digestion. GA + VF + OPE particles showed significantly higher antioxidant activity (<em>p</em> &lt; 0.05) against peroxyl radicals and hypochlorous acid and demonstrated superior anti-inflammatory effects by inhibiting NF-κB activation (28 %) and TNF-α secretion (53 %) at 100 μg propolis/mL. In conclusion, the encapsulation strategies preserved the bioactive properties of OP1, with GA + VF + OPE particles emerging as the most promising formulation. Future studies should explore their incorporation into functional food products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117531"},"PeriodicalIF":8.0,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154528","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":"Robotic-automated vs. manual deep-frying of laver snack (Kimbugak): quality and uniformity comparison","authors":"Ah-Na Kim,&nbsp;Tae Hyong Kim","doi":"10.1016/j.foodres.2025.117580","DOIUrl":"10.1016/j.foodres.2025.117580","url":null,"abstract":"<div><div>This study compared robotic-automated and manual deep-frying of laver snack (<em>Kimbugak</em>) at 175 °C over short times (2–23 s) using an integrated robotic system (sorting, gripping, frying, cooling) to ensure consistent motion. Under the tested conditions, 8 s was optimal for both robotic and manual frying, achieving sufficient expansion while avoiding excessive browning, deformation, and texture deterioration; beyond 8 s, quality metrics showed no further improvement. Visual and color development exhibited a rapid early phase followed by a plateau: the white pixel ratio and L* indices, which indicate the degree of frying of the glutinous rice batter, increased to 74.67 and 48.18 in manually fried samples and to 48.18 and 46.40 in robot-fried samples by 8 s, with no significant changes afterward. Physical properties differed between methods: manual frying caused greater structural shrinkage, edge curling, and a larger increase in height, while robotic frying maintained a more uniform shape. Over time, width and length decreased while height increased; average height was 1.50 for robotic frying compared to 2.03 for manual frying. In the 8–20 s range, robotic samples showed higher average texture metrics (hardness 76.39 N vs 15.46 N; stiffness 20.61 N vs 8.43 N; crispness 3.82 vs 1.18), and acoustic analysis revealed more fracture events but lower maximum amplitudes at several time points. Chemical indices stayed within regulatory limits: the acid value averaged 0.41 ± 0.12 mg KOH/g, with no effects from time or method. The peroxide value decreased after frying and changed little afterward. Antioxidant activities increased slightly over time, with no differences between methods. At 8 s, coefficient-of-variation analysis showed lower variability in 15 out of 25 attributes for robotic frying—especially in color—indicating more uniform heat and mass transfer. Overall, robotic-automated deep-frying consistently produced <em>Kimbugak</em> of high quality while clarifying the relationships between process, structure, and quality, supporting a quality-focused approach toward autonomous food production.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117580"},"PeriodicalIF":8.0,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216769","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":"Dendrobium officinale polysaccharide inhibits M1 macrophage polarization via activating SENP1-SIRT3 signaling and alleviates ulcerative colitis","authors":"Jing Zhang ,&nbsp;Xiaohe Lin ,&nbsp;Huaying Song ,&nbsp;Yumin Xie ,&nbsp;Shaozhen Hou ,&nbsp;Song Huang ,&nbsp;Xianhua Du ,&nbsp;Hailun Li ,&nbsp;Yun Han ,&nbsp;Jian Liang ,&nbsp;Xiaoyan Jiang","doi":"10.1016/j.foodres.2025.117582","DOIUrl":"10.1016/j.foodres.2025.117582","url":null,"abstract":"<div><div>Macrophage polarization is closely associated with the onset and progression of various diseases, including ulcerative colitis (UC). Previous studies have demonstrated that <em>Dendrobium officinale</em> polysaccharides (DOPS) exert a significant anti-inflammatory effect. However, the potential of DOPS to suppress inflammation by regulating macrophage polarization has not yet been reported. In this study, we aimed to investigate the effects of DOPS on macrophage polarization and to elucidate the underlying mechanisms. Our findings indicate that DOPS significantly promotes the polarization of macrophage from the M1 to the M2 phenotypes. Further research revealed that DOPS notably shifts the metabolic reprogramming of activated macrophages via suppressing glycolysis. Mechanistically, we discovered that DOPS primarily relies on activating SENP1-SIRT3 axis to regulate both the polarization and metabolic functions of activated macrophages. In vivo experimental results indicate that DOPS can promote the polarization of macrophages from M1 to M2 in the colonic tissue of UC mice, while also inhibiting the levels of glycolytic metabolic indicators in these mice, including glucose uptake, lactate dehydrogenase activity and lactate production. Importantly, DOPS can significantly inhibit the expression of proteins and genes within the SENP1-SIRT3 axis in UC mice. In summary, these results suggest that DOPS promotes the polarization of macrophage from the M1 to the M2 phenotypes through the activation of the SENP1-SIRT3 axis to inhibit macrophage glycolysis, thereby exerting its anti-inflammatory effects.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117582"},"PeriodicalIF":8.0,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154366","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":"Reducing the allergenicity of αs1-casein by Lactiplantibacillus plantarum JY067 fermentation","authors":"Kai Dong ,&nbsp;Shiyu Liu ,&nbsp;Shihang Li ,&nbsp;Yue Su ,&nbsp;Feng Zhao ,&nbsp;Ling Guo ,&nbsp;Yujun Jiang ,&nbsp;Xinyan Yang","doi":"10.1016/j.foodres.2025.117587","DOIUrl":"10.1016/j.foodres.2025.117587","url":null,"abstract":"<div><div>αs1-casein is one of the core allergens in milk allergy, posing a significant risk for infants due to its high content and absence in breast milk. Consequently, reducing the allergenicity of αs1-casein has become a critical issue in the dairy industry. This study identified a strain, <em>Lactiplantibacillus plantarum</em> (<em>L. plantarum</em>) JY067, capable of significantly reducing the allergenicity of αs1-casein (the antigen suppression rate was 72.27 %). The mechanisms underlying this reduction were analyzed from molecular structure, physicochemical properties, and peptidomics profiling. Structural analysis revealed that with increasing fermentation time, the higher-order and microscopic structures of αs1-casein gradually unfolded, transitioning from ordered to disordered states. Physicochemical properties showed significant increases in the degree of hydrolysis and DPPH radical scavenging rate (2.29 and 1.52 times higher than control group (unfermented αs1-casein at 0 h)), along with a notable increase in the type and content of free amino acids. Surface hydrophobicity and free thiol groups decreased by 21.27 % and 23.69 %, respectively. Allergenicity results indicated a significant reduction in IgE and IgG binding capacities. Peptidomics profiling identified 50 peptide fragments belong to αs1-casein, with 12 potential allergenic epitopes identified, and only 3 allergenic peptides detected after 27 h of fermentation. Thus, fermentation with <em>L. plantarum</em> JY067 is an effective strategy for reducing the allergenicity of αs1-casein. This study provides important data and practical applications for lowering milk allergenicity.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117587"},"PeriodicalIF":8.0,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154523","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":"New insight into starch-lipid complexes inhibiting the starch gelatinization during sorghum grain steaming","authors":"Zhaoxian He ,&nbsp;Zhijie Zhu ,&nbsp;Li Jiang ,&nbsp;Hongkui He ,&nbsp;Zhongliang Cheng ,&nbsp;Caihong Wang ,&nbsp;Xu Chen ,&nbsp;Anjun Li ,&nbsp;Xianfeng Du","doi":"10.1016/j.foodres.2025.117591","DOIUrl":"10.1016/j.foodres.2025.117591","url":null,"abstract":"<div><div>This study investigated starch-lipid complexes formation during sorghum grain steaming and its inhibitory mechanism on starch gelatinization and hydrolysis. Scanning electron microscopy revealed that the remaining ungelatinized starch (RUS) within the white core region of steamed grains retained a granular structure but exhibited surface collapse. ¹³C nuclear magnetic resonance analyses indicated that, compared to native sorghum starch (NS), RUS from grains steamed for 10 min displayed an increased single helix content (from 0.69 % to 1.24 %), confirming starch-lipid complexes formation. Confocal laser scanning microscopy demonstrated that starch-lipid complexes formed a protective barrier on RUS surfaces after 10 min of steaming. This barrier impeded water penetration, thereby delaying subsequent gelatinization and increasing the gelatinization temperature from 74.25 °C to 87.20 °C. It also blocked the action of enzymes, reducing the starch hydrolysis rate from 77.93 % to 68.54 %. This study provides a new research approach for investigating the effect of lipid on starch gelatinization during sorghum grain steaming, and a theoretical basis for precisely controlling sorghum steaming time and improving brewing efficiency.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117591"},"PeriodicalIF":8.0,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154587","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":"Dynamic changes in flavor characteristics of marinated silver carp during marinating: Insight from amino acid metabolic pathways","authors":"Shi Nie ,&nbsp;Lu Zhang ,&nbsp;Jingtao Hu ,&nbsp;Ruixi Liu ,&nbsp;Qinghui Wen ,&nbsp;Qiao Ding ,&nbsp;Chunming Tan ,&nbsp;Zongcai Tu","doi":"10.1016/j.foodres.2025.117553","DOIUrl":"10.1016/j.foodres.2025.117553","url":null,"abstract":"<div><div>Marinated silver carp is highly favored for its distinctive flavor profile, but the role of amino acid metabolism in the formation of characteristic flavors during marinating remains unclear. This study systematically investigated the formation and evolution mechanism of flavor during the marinating of silver carp through physicochemical analysis, microstructural characterization, flavor substance identification and metabolomic analysis. The marinating process promoted moisture migration and myofibril coarsening, leading to a progressive yellowing of color and a decline in hardness and chewiness of the marinated silver carp as cooking time increased. Although the total FAA content continued to decrease, the EAA/TAA ratio at both 90 min and 120 min met the ideal protein pattern recommended by FAO/WHO. Additionally, the non-targeted metabolome identified 1591 differential metabolites, of which 54 were significantly associated with amino acid metabolism. KEGG pathway analysis showed that the amino acid metabolic pathway (such as histidine metabolism, phenylalanine metabolism, and lysine biosynthesis) was dominant and its dynamic changes reflected the stage-specific characteristics of protein degradation. The 47 key compounds (VIP&gt;1) identified by GC–MS showed significant positive correlation (<em>r</em> &gt; 0.7, <em>P</em> &lt; 0.05) with most organic acids and significant negative correlation (<em>r</em> &lt; −0.7, <em>P</em> &lt; 0.05) with most amino acids and their derivatives, highlighting the critical role of amino acid metabolism in flavor formation during the marinating of silver carp. These findings provide a scientific basis for the targeted modulation of flavor in marinated silver carp, offering insights for optimizing processing parameters to enhance sensory quality.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117553"},"PeriodicalIF":8.0,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154589","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}