Food Research International最新文献_第8页

Control of flavor formation in fish sauce by a rationally designed sunlight-mimicking system on regulating microbial communities 合理设计模拟阳光调节微生物群落控制鱼露风味形成

IF 8 1区农林科学

Food Research International Pub Date : 2025-07-26 DOI: 10.1016/j.foodres.2025.117041

Xiaoru Feng, Xue Wang, Qiyue Zhao, Xianbing Xu, Ming Du, Ling Zhang

{"title":"Control of flavor formation in fish sauce by a rationally designed sunlight-mimicking system on regulating microbial communities","authors":"Xiaoru Feng, Xue Wang, Qiyue Zhao, Xianbing Xu, Ming Du, Ling Zhang","doi":"10.1016/j.foodres.2025.117041","DOIUrl":"10.1016/j.foodres.2025.117041","url":null,"abstract":"<div><div>Traditional fish sauce fermentation depends heavily on solar radiation, which is subject to fluctuations in climate, geography, and weather, making precise control challenging. Therefore, this study developed a sunlight-mimicking system integrating temperature control and artificial light regulation to ensure the consistent quality of fish sauce and meet the requirements of the modern food industry. Compared with the no-light group, the light-treated group exhibited significantly lower pH levels, higher amino acid nitrogen (AAN) content, and enhanced formation of volatile flavor compounds. Furthermore, Pearson correlation analysis between 33 key volatile compounds and dominant microbial genera revealed that light exposure stimulated the growth of <em>Pantoea</em>, <em>Amylomyces</em>, <em>Kosakonia</em>, and <em>Penicillium</em>, which were positively associated with desirable flavor development. Conversely, light exposure inhibited the growth of <em>Enterococcus</em>, <em>Mucor</em>, and <em>Enterobacter</em>, thereby reducing the production of undesirable flavor compounds and improving the quality of fish sauce. These findings demonstrate that artificial sunlight simulation provides a reliable and controllable alternative to traditional sun-dependent fermentation, supporting the standardization and industrialization of fish sauce fermentation of fish sauce fermentation.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"220 ","pages":"Article 117041"},"PeriodicalIF":8.0,"publicationDate":"2025-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144739362","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}

引用次数: 0

Foam separation of whey soybean protein with “microflower-templated” temperature-responsive Janus sheets as an efficient and recyclable foam stabilizer 用“微花模板”温度响应Janus片作为高效可回收的泡沫稳定剂对乳清大豆蛋白进行泡沫分离

IF 8 1区农林科学

Food Research International Pub Date : 2025-07-25 DOI: 10.1016/j.foodres.2025.117032

Fan Yang , Cailiang Zhang , Xinnan Ma , Jiacong Wu , Yang Lu , Juan Han , Lei Wang , Yun Wang

{"title":"Foam separation of whey soybean protein with “microflower-templated” temperature-responsive Janus sheets as an efficient and recyclable foam stabilizer","authors":"Fan Yang , Cailiang Zhang , Xinnan Ma , Jiacong Wu , Yang Lu , Juan Han , Lei Wang , Yun Wang","doi":"10.1016/j.foodres.2025.117032","DOIUrl":"10.1016/j.foodres.2025.117032","url":null,"abstract":"<div><div>For recovering whey soybean protein (WSP) from soybean whey wastewater (SWW) in food industry, a foam separation method for separating WSP by using temperature-responsive Janus sheets (MF-JNSs-PN) as foam stabilizer was established. MF-JNSs-PN was prepared by grafting the temperature-responsive polymer PNIPAM onto one side of the sheet inorganic material using BSA@Cu<sub>3</sub>(PO<sub>4</sub>)<sub>2</sub>-MF as the template. MF-JNSs-PN has a good ability to stabilize the foam due to inducing the hydrophilicity and hydrophobicity transition by adjusting the temperature. Under optimal conditions, the recovery and enrichment ratios of foam separation were 88.57 % and 1.2216, respectively. Compared with the system without Janus sheets, foam separation of WSP with MF-JNSs-PN could achieve efficient separation and enrichment, and the exhibiting excellent reusability. This work is expected to provide a reference for the recovery of WSP in SWW and provide new possibilities for the application of Janus particles in response</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 117032"},"PeriodicalIF":8.0,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144724538","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}

引用次数: 0

Bactericidal mechanisms of intense pulsed light against Salmonella Enteritidis on green Sichuan pepper 强脉冲光对绿花椒肠炎沙门氏菌的杀菌机理研究

IF 8 1区农林科学

Food Research International Pub Date : 2025-07-25 DOI: 10.1016/j.foodres.2025.117042

Guohua Xia , Haixia Li , Minjun Wang , Lei Zhang , Cunshan Zhou , Yuping Shen , Huan Yang

{"title":"Bactericidal mechanisms of intense pulsed light against Salmonella Enteritidis on green Sichuan pepper","authors":"Guohua Xia , Haixia Li , Minjun Wang , Lei Zhang , Cunshan Zhou , Yuping Shen , Huan Yang","doi":"10.1016/j.foodres.2025.117042","DOIUrl":"10.1016/j.foodres.2025.117042","url":null,"abstract":"<div><div>Intense pulsed light (IPL) is an emerging surface antimicrobial technology characterized by prominent efficiency but the performance in the decontamination of granular foods is yet to be improved. Using <em>S.</em> Enteritidis as a model bacterium, this article attempted to resolve the confusion on bactericidal mechanism of IPL treatment on spice products. The bactericidal effects of IPL treatment were compared on spices with different surfaces, and the result indicated that “shadow effect” from the shorter UV wavelengths of IPL was one of the reasons for decrease in antimicrobial efficiency. Then the critical bactericidal mechanism of IPL has been investigated by the evaluation of the viable but non-culturable (VBNC) state of the bacteria, apoptosis under IPL stress, cytomembrane destruction and DNA damage. The results revealed that “photochemical effect” of UV light and “photothermal effect” of IR light could have played different roles. After IPL treatment of low dosage (fluence <3.12 J/cm<sup>2</sup>), the UV light damaged the intracellular DNA and turned the bacteria into their VBNC state, which has caused an overestimate of bactericidal effect. On the other hand, the IR light inhibited bacterial resuscitation by destruction of the cytomembrane when IPL treatment of high dosage (fluence >6.24 J/cm<sup>2</sup>) was applied on green Sichuan pepper (GSP) with uneven surface. As a consequence, “photothermal effect” and diffraction of IR light improved the decontamination effect of IPL treatment against <em>S. enteritidis</em>, and higher dosage irritation could be a preferred selection for the shelf-life extension of spice products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 117042"},"PeriodicalIF":8.0,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144721113","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}

引用次数: 0

Construction and structural characterization of carboxymethyl cellulose-based hydrogels from Rosa roxburghii Tratt pomace for oral drug delivery 刺梨果渣羧甲基纤维素基口服给药水凝胶的构建及结构表征

IF 8 1区农林科学

Food Research International Pub Date : 2025-07-25 DOI: 10.1016/j.foodres.2025.117044

Siyuan Zheng , Chao Li , Qing Chen , Hao Dong , Xiong Fu , Qiang Huang

{"title":"Construction and structural characterization of carboxymethyl cellulose-based hydrogels from Rosa roxburghii Tratt pomace for oral drug delivery","authors":"Siyuan Zheng , Chao Li , Qing Chen , Hao Dong , Xiong Fu , Qiang Huang","doi":"10.1016/j.foodres.2025.117044","DOIUrl":"10.1016/j.foodres.2025.117044","url":null,"abstract":"<div><div><em>Rosa roxburghii</em> Tratt pomace (RRTP), a by-product generated during the processing of <em>R. roxburghii</em> Tratt fruit, is abundant in cellulose but remains largely underutilized. In this study, the cellulose (RCC) was isolated from RRTP and chemically modified to form its carboxymethyl derivative (RCMC). RCMC was then combined with sodium alginate (SA) at specific ratios (13:0, 6.5:3, 6.5:4, 6.5:5, 6.5:6, <em>w</em>/w) and crosslinked with Ca<sup>2+</sup>to construct five green hydrogels (RCMCH, RCMC/SA-3, RCMC/SA-4, RCMC/SA-5, RCMC/SA-6). Structural and texture analyses revealed that all hydrogels exhibited a three-dimensional network stabilized by hydrogen and coordination bonds. The RCMC/SA hydrogels displayed a denser structure, with enhanced hardness, springiness, and chewiness compared to RCMCH. Additionally, the RCMC/SA hydrogels demonstrated enhanced swelling and pH-responsive properties. Among these, RCMC/SA-3 and RCMC/SA-4, which exhibited higher swelling degrees, showed better drug loading capacities (389.77 mg/g and 367.81 mg/g, respectively) and encapsulation efficiencies (62.39 % and 58.88 %, respectively) for tea polyphenols. Notably, RCMC/SA-4 demonstrated optimal performance in reducing the release of tea polyphenols in simulated gastric fluid while enabling their targeted delivery to the colonic regions, with a maximum release rate of 93.98 % by the end of the colon phase <em>in vitro</em>. Overall, this study highlights the potential of RCMC-based hydrogels as an effective colon-targeted delivery system, providing a sustainable approach to utilizing RRTP and advancing the development of carboxymethyl cellulose-based hydrogels for oral drug delivery applications.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"220 ","pages":"Article 117044"},"PeriodicalIF":8.0,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144739433","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}

引用次数: 0

Subcritical water hydrolysis followed by pre-purification of cashew apple bagasse hydrolysates to produce fermentable sugar 亚临界水水解，然后预纯化腰果苹果甘蔗渣水解物，以生产可发酵糖

IF 7 1区农林科学

Food Research International Pub Date : 2025-07-25 DOI: 10.1016/j.foodres.2025.117019

Tiago Linhares Cruz Tabosa Barroso , Luiz Eduardo Nochi Castro , Elder Pacheco da Cruz , Vanessa Cosme Ferreira , Rafael Gabriel da Rosa , Rosana Goldbeck , Tânia Forster-Carneiro

{"title":"Subcritical water hydrolysis followed by pre-purification of cashew apple bagasse hydrolysates to produce fermentable sugar","authors":"Tiago Linhares Cruz Tabosa Barroso , Luiz Eduardo Nochi Castro , Elder Pacheco da Cruz , Vanessa Cosme Ferreira , Rafael Gabriel da Rosa , Rosana Goldbeck , Tânia Forster-Carneiro","doi":"10.1016/j.foodres.2025.117019","DOIUrl":"10.1016/j.foodres.2025.117019","url":null,"abstract":"<div><div>The hydrolysis of biomass in fermentative processes often faces the difficulty of generating inhibitory products. Its reduction or removal is essential to enable the use of agro-industrial waste, such as cashew apple bagasse. Therefore, this study aimed to find an optimized condition for the hydrolysis of cashew apple bagasse by subcritical water and to introduce an in-line pre-purification process. The semicontinuous process conditions varied in temperature (80–220 °C) and solid quantity (4–11 g), maintaining a flow of 5 mL min<sup>−1</sup>, 150 MPa, acidified with H<sub>3</sub>PO<sub>4</sub> at pH 2.0 for 30 min. The analyses were carried out for sugar yield, total phenolic compounds (TPC), furanic aldehydes, and organic acids. Structural and calorimetric analyses were also performed to evaluate the effects on the biomass after hydrolysis. The characterization of solids revealed changes in the biomass, indicating effective removal of hemicellulose and structural alterations. The results demonstrated that a higher temperature and a mass of 7.5 g enabled the achievement of a higher sugar yield (641.13 mg g<sup>−1</sup>). This condition was tested in-line with an activated carbon adsorption column at 40–80 °C. A 36 % reduction in TPC at 40 °C minimized sugar loss to 5.72 % while removing 23 % of organic acids from the hydrolysate. This discovery was crucial to increasing the viability of biomass for fermentation processes. Integrating purification stages represented a promising strategy to improve the quality of hydrolysates for industrial applications, contributing to biomass valorization.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 117019"},"PeriodicalIF":7.0,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144713328","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}

引用次数: 0

Understanding sensory and emotional drivers of plant-based fish analogues acceptance in children and adul 了解儿童和成人接受植物性鱼类类似物的感官和情感驱动因素

IF 8 1区农林科学

Food Research International Pub Date : 2025-07-25 DOI: 10.1016/j.foodres.2025.117024

Marta Appiani , Camilla Cattaneo , Sara Spinelli , Monica Laureati

{"title":"Understanding sensory and emotional drivers of plant-based fish analogues acceptance in children and adul","authors":"Marta Appiani , Camilla Cattaneo , Sara Spinelli , Monica Laureati","doi":"10.1016/j.foodres.2025.117024","DOIUrl":"10.1016/j.foodres.2025.117024","url":null,"abstract":"<div><div>Children play a crucial role in the transition to a sustainable diet, but research on their perception of plant-based alternatives remains scarce. This study aimed to investigate the sensory drivers of liking and consumer perceptions of plant-based breaded fish among children (9-11 years; n=98) and adults (n=104). Participants evaluated five plant-based analogues and two animal-based samples for liking (9-point scale), sensory properties using Check-All-That-Apply method, and emotional responses. Despite higher liking for animal-based samples (Adults: 6.5 – 7.3; Children: 7.1 – 7.5), analogue samples were accepted by both age groups (Adults: 4.9 – 5.9; Children: 5.1 – 6.1). Age-related differences were observed: adults preferred the wheat protein-based sample, while children preferred the rice flake-based one. Plant-based samples were associated with sensory attributes, such as unappealing appearance, off-flavour, legume and spicy odour and flavour, bitter taste and pasty and gummy filling, which negatively impacted liking, particularly among children. Emotional responses influenced acceptance in both age groups, with positive emotions linked to animal-based products and negative emotions to plant-based ones. However, the wheat protein sample evoked curiosity and surprise in adults, contributing to its liking. In contrast, children’s preference for the rice-based sample was driven by familiarity and sensory similarity to traditional products, with emotions providing no additional insights beyond liking. These findings underscore the importance of age-specific preferences and emotional responses in promoting plant-based foods, with the potential for targeted products to engage both children and adults in sustainable eating. No effect of food neophobia was found on acceptance in either group.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"220 ","pages":"Article 117024"},"PeriodicalIF":8.0,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144739295","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}

引用次数: 0

Assessment of the effect of metal-phenolic networks on the IgE/IgG binding capacity and functional properties of whey protein isolates 金属-酚网络对分离乳清蛋白IgE/IgG结合能力和功能特性影响的评价

IF 7 1区农林科学

Food Research International Pub Date : 2025-07-25 DOI: 10.1016/j.foodres.2025.117023

Lidong Pang , Chen Chen , Shihang Li , Jia Shi , Yue Su , Xinyan Yang , Yujun Jiang

{"title":"Assessment of the effect of metal-phenolic networks on the IgE/IgG binding capacity and functional properties of whey protein isolates","authors":"Lidong Pang , Chen Chen , Shihang Li , Jia Shi , Yue Su , Xinyan Yang , Yujun Jiang","doi":"10.1016/j.foodres.2025.117023","DOIUrl":"10.1016/j.foodres.2025.117023","url":null,"abstract":"<div><div>Whey protein isolate (WPI) is an important food ingredient, but its high allergenicity limit its application. Recently, metal–phenolic networks (MPNs) have been shown to be effective in modifying proteins. The aim of this study was to evaluate the effects of MPNs formed from (−)-epigallocatechin-3-gallate (EGCG) and Fe<sup>3+</sup> on the structure, antibody-binding capacity, and functional properties of WPI. The results showed that MPN modification significantly reduced the antibody-binding capacity of WPI with immunoglobulin E and IgG binding reduced by 76.40 % and 84.74 %, respectively. Multispectroscopy and liquid chromatography–tandem mass spectrometry analyses suggest that this reduction is due to the destruction of conformational epitopes and the masking of linear epitopes by MPNs. Additionally, the introduction of phenolic hydroxyl groups through MPN modification led to conformational unfolding of WPI and reduced surface hydrophobicity, thereby enhancing its antioxidant activity, hypoglycemic ability, and foaming properties. These improvements were more pronounced at higher doses. Specifically, at a dosage of 96 mM, the total antioxidant capacity is 44.01 % and the foaming properties are 104 %. This study provides new insights into the modification of WPI and offers a promising strategy for developing hypoallergenic foods products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 117023"},"PeriodicalIF":7.0,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144713994","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}

引用次数: 0

Cyclodextrin-metal-organic framework for encapsulating anthocyanins with the enhanced stability and antioxidant property in Caenorhabditis elegans 环糊精-金属-有机骨架包封花青素，增强秀丽隐杆线虫稳定性和抗氧化性

IF 7 1区农林科学

Food Research International Pub Date : 2025-07-24 DOI: 10.1016/j.foodres.2025.117020

Qimeng Su , Shan Sun , Shanghua Xing , Mingqian Tan

{"title":"Cyclodextrin-metal-organic framework for encapsulating anthocyanins with the enhanced stability and antioxidant property in Caenorhabditis elegans","authors":"Qimeng Su , Shan Sun , Shanghua Xing , Mingqian Tan","doi":"10.1016/j.foodres.2025.117020","DOIUrl":"10.1016/j.foodres.2025.117020","url":null,"abstract":"<div><div>Anthocyanins (AC) are natural bioactive substances with the excellent antioxidant properties, but its structure is susceptible to the external environmental factors with inevitably decreased bioavailability. In this work, γ-cyclodextrin based metal-organic framework (CD-MOF) shows high encapsulation efficiency (96.09 %) and satisfiable loading amount (24.98 mg/g). Attributed to multiple hydrogen bonding and dispersion interactions between encapsulated AC and CD-MOF, CD-MOF could improve the AC stability against heating, irradiation and gastrointestinal digestion. Furthermore, the anti-oxidative stress effect of AC@CD-MOF was evaluated by using the model organism of <em>Caenorhabditis elegans</em>. AC@CD-MOF could prolong the lifespan, increase reproductive ability and improve the body length<em>,</em> by improving antioxidant enzyme activity and decreasing malondialdehyde content, ROS levels and lipofuscin accumulation. Compared to free AC, AC@CD-MOF showed the lower aging-induced oxidative stress. This work demonstrates the effective protection of AC by CD-MOF with improved antioxidative effect and provide a guidance for developing as anti-aging supplement.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 117020"},"PeriodicalIF":7.0,"publicationDate":"2025-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144704366","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}

引用次数: 0

Unraveling the mysteries of food allergens: aptamer-driven detection and suppression strategies 揭开食物过敏原的奥秘：适配体驱动的检测和抑制策略

IF 7 1区农林科学

Food Research International Pub Date : 2025-07-24 DOI: 10.1016/j.foodres.2025.117021

Man Ding , Mengxia Duan , Shijia Wu , Nuo Duan

{"title":"Unraveling the mysteries of food allergens: aptamer-driven detection and suppression strategies","authors":"Man Ding , Mengxia Duan , Shijia Wu , Nuo Duan","doi":"10.1016/j.foodres.2025.117021","DOIUrl":"10.1016/j.foodres.2025.117021","url":null,"abstract":"<div><div>Food allergies pose a significant global health challenge, underscoring the need for effective detection and suppression methods. Conventional detection methods, such as ELISA and PCR, are often limited by challenges related to sensitivity and specificity, particularly when applied to complex food matrices. This review presents an overview of recent advancements in aptamer-based technologies, which present a promising approach for food allergen detection due to their high specificity and affinity for target molecules. Aptamers, which are small synthetic oligonucleotides, offer several advantages, including lower production costs and enhanced stability. The integration of aptamers with various detection strategies, including electrochemical, optical, and colorimetric methods, demonstrates substantial potential in improving food safety through the rapid and accurate identification of allergens. Additionally, aptamers could be exploited as a tool to alleviate allergenicity and further enhance food safety for allergic consumers. Notwithstanding challenges associated with affinity optimization, as well as concerns regarding integration into existing food safety systems and cost-effectiveness, the future of aptamer technologies in safeguarding food safety and public health appears promising.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 117021"},"PeriodicalIF":7.0,"publicationDate":"2025-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144704775","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}

引用次数: 0

Elucidating the impact of salt concentration on volatile flavor profiles and microbial dynamics in fermented cockle paste using GC-IMS and high-throughput 16S rDNA sequencing 利用GC-IMS和高通量16S rDNA测序研究盐浓度对发酵贝膏挥发性风味特征和微生物动力学的影响

IF 7 1区农林科学

Food Research International Pub Date : 2025-07-18 DOI: 10.1016/j.foodres.2025.117014

Shi-meng Sun, Jia-bo Huang, Jing Li, Jing-ru Chen, Peng-fei Jiang

{"title":"Elucidating the impact of salt concentration on volatile flavor profiles and microbial dynamics in fermented cockle paste using GC-IMS and high-throughput 16S rDNA sequencing","authors":"Shi-meng Sun, Jia-bo Huang, Jing Li, Jing-ru Chen, Peng-fei Jiang","doi":"10.1016/j.foodres.2025.117014","DOIUrl":"10.1016/j.foodres.2025.117014","url":null,"abstract":"<div><div>In the present study, cockles were utilized as the raw material to investigate how different salt concentrations and fermentation periods influence the physicochemical indices, microbial community shifts, and volatile flavor components of cockle paste. Through the analysis of volatile flavor substances via GC-IMS, a total of 77 volatile flavor compounds were identified, among which aldehydes accounted for the largest proportion. High-throughput 16S rDNA sequencing was applied to decode the composition of dominant microbiota in the cockle paste samples. At the phylum level, the key microbial communities in cockle paste included <em>Proteobacteria, Verrucomicrobiota,</em> and <em>Actinobacteriota</em>; at the genus level, <em>Psychrilyobacter</em> became the dominant genus. Moreover, this study analyzed the correlations between dominant microbial communities and volatile components. By means of VIP value analysis, it was found that there was a significant correlation between the top 20 dominant microbial species and flavor components. Notably, <em>Psychrilyobacter</em> showed a positive correlation with 11 volatile flavor components, and these components together formed the characteristic flavor of naturally fermented cockle paste. The fermentation process proposed in this study offers a new method for the value-added utilization of low-value shellfish resources.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 117014"},"PeriodicalIF":7.0,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144662642","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}

引用次数: 0