Food Research International最新文献_第8页

Current physical processing technologies for salt reduction in prepared dishes 目前的物理加工技术，以减少盐的准备菜

IF 7 1区农林科学

Food Research International Pub Date : 2025-05-12 DOI: 10.1016/j.foodres.2025.116653

Jian Hu , Yuan Tao , Xidong Jiao , Xing Chen , Nana Zhang , Bowen Yan , Xiangwei Tang , Jianlian Huang , Wei Chen , Daming Fan

{"title":"Current physical processing technologies for salt reduction in prepared dishes","authors":"Jian Hu , Yuan Tao , Xidong Jiao , Xing Chen , Nana Zhang , Bowen Yan , Xiangwei Tang , Jianlian Huang , Wei Chen , Daming Fan","doi":"10.1016/j.foodres.2025.116653","DOIUrl":"10.1016/j.foodres.2025.116653","url":null,"abstract":"<div><div>The increasing popularity of prepared dishes, attributed to their diverse flavors, safety (absence of preservatives), and cooking convenience, is marred by high salt content, posing significant health risks. Traditional salt reduction methods often compromise food quality, incur high costs, possible toxicity and pose scalability and safety challenges. This review explores current physical processing technologies (PPTs), including ultrasound (US), pulsed electric fields (PEF), high pressure processing (HPP), microwave (MW), radio frequency (RF) and others, as promising alternatives for reducing salt in prepared dishes. These technologies are characterized by their eco-friendliness, efficiency, intelligence, and structural modification capabilities. We provide an in-depth analysis of the challenges associated with salt reduction, focusing on flavor, texture, safety, color, and other considerations. The review categorizes the preparation process into four critical stages: raw material pre-processing, pre-cooking, storage, and thawing, examining the applications and potential mechanisms of PPTs at each stage. For instance, in pre-processing, US-assisted curing increased salt diffusion by 30–50 % in muscle foods through cavitation and sponge effects, while HPP enhanced Na<sup>+</sup> redistribution via protein unfolding and ionic binding. Furthermore, the review outlines current limitations—such as equipment complexity, parameter sensitivity, and regulatory gaps—and explores future prospects for PPTs in low-salt prepared dish production. By integrating mechanistic insights with stage-specific applications, this work provides both a theoretical basis and practical guidance for the development and industrial adoption of low-salt prepared dishes.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116653"},"PeriodicalIF":7.0,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144069146","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

Effect of sodium nitrite, sodium chloride, sodium erythorbate, and sodium tripolyphosphate on nontoxigenic Clostridium botulinum LNT01 and C. sporogenes in growth medium and cooked cured beef – Development and validation of critical control surface 亚硝酸钠、氯化钠、赤山酸钠和三聚磷酸钠对生长培养基和熟腌牛肉中非产毒肉毒梭菌LNT01和芽孢杆菌的影响——关键控制面的建立和验证

IF 7 1区农林科学

Food Research International Pub Date : 2025-05-12 DOI: 10.1016/j.foodres.2025.116624

Nurul Hawa Ahmad , Lihan Huang , Cheng-An Hwang

{"title":"Effect of sodium nitrite, sodium chloride, sodium erythorbate, and sodium tripolyphosphate on nontoxigenic Clostridium botulinum LNT01 and C. sporogenes in growth medium and cooked cured beef – Development and validation of critical control surface","authors":"Nurul Hawa Ahmad , Lihan Huang , Cheng-An Hwang","doi":"10.1016/j.foodres.2025.116624","DOIUrl":"10.1016/j.foodres.2025.116624","url":null,"abstract":"<div><div><em>Clostridium botulinum</em> is a serious foodborne pathogen that can complicate the safety of cooked meats. This study was conducted to evaluate the effect of sodium chloride (NaCl, 1–3 %), sodium nitrite (NaNO<sub>2</sub>, 100–200 ppm), sodium erythorbate (SE, 0–547 ppm), and sodium tripolyphosphate (STPP, 0–0.5 %), 27 treatments in total, on the spores of two non-toxigenic clostridial surrogates, including <em>C. botulinum</em> LNT01 and <em>C. sporogenes</em> PA 3679. The surrogates were inoculated to fortified Shahidi Ferguson Perfringens (SFP) agar formulated with different combinations of NaCl, NaNO<sub>2</sub>, SE, and STPP in 96-well microplates and then exposed to simulated curing, cooking, and incubation at 37 °C to observe the bacterial growth. Logistic regression models were developed to define critical control surfaces (CCS) to prevent the growth of <em>C. botulinum</em> in cured meats. Validation of CCS was performed against <em>C. botulinum</em> LNT01 using 4 pre-selected conditions in cooked cured ground beef.</div><div>STPP, previously found very effective in controlling <em>C. perfringens</em>, supported the growth of both surrogates, but growth was significantly inhibited by NaNO<sub>2</sub> and NaCl. However, <em>C. sporogenes</em> PA 3679 was more difficult to control than <em>C. botulinum</em> LNT01. The validation of the CCS for <em>C. botulinum</em> LNT01 showed an accuracy of 89.8 % in cooked, cured ground beef. The results of this study suggested that the CCS could be used to properly formulate cured meat products to reduce the risk of foodborne botulism.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116624"},"PeriodicalIF":7.0,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144116714","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

Effect of cooking and food serving robot design images and information on consumer liking, willingness to try food, and emotional responses 烹饪和食物服务机器人的设计图像和信息对消费者的喜好、尝试食物的意愿和情绪反应的影响

IF 7 1区农林科学

Food Research International Pub Date : 2025-05-12 DOI: 10.1016/j.foodres.2025.116626

Cho-Long Lee , Han Sub Kwak

{"title":"Effect of cooking and food serving robot design images and information on consumer liking, willingness to try food, and emotional responses","authors":"Cho-Long Lee , Han Sub Kwak","doi":"10.1016/j.foodres.2025.116626","DOIUrl":"10.1016/j.foodres.2025.116626","url":null,"abstract":"<div><div>The utilization of robots in the food industry, including restaurants and cafés, has increased in recent years. This study investigated participants' responses to robots in the serving and cooking domains, which require varying degrees of consumer interactions. This study examined expected liking and willingness to try food prepared or served by robots at three levels of anthropomorphism, along with associated emotional responses. Participants were divided into a group that received positive information about robot (<em>n</em> = 845) and a control group (<em>n</em> = 870). Compared to the control group, the informed group showed significantly higher ratings for the expected liking (<em>p</em> < 0.05) and willingness to try (<em>p</em> < 0.05) food from cooking robots. For serving robots, only willingness to try (<em>p</em> < 0.05) was higher in the informed group. The informed group also demonstrated more positive emotions (adventurous, secure, curious, daring, interested, and trusting) and fewer negative emotions (disgusted, disagreeable, and bad) than those of the control group. For the varying levels of cooking and serving robots, the ratings of consumers' expected liking and willingness to try food were significantly decreased (<em>p</em> < 0.05) as robots are became more human-like. In the emotional change, the lower the level of anthropomorphism, the stronger the positive emotions and the weaker. Considering the current labor shortages and rising costs in food service sector, appropriate designed robots can effectively enhance consumer acceptance of robot-prepared or robot-served food.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116626"},"PeriodicalIF":7.0,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144069129","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

Utilizing curcumin-mediated blue light photodynamic inactivation for Vibrio vulnificus control and quality preservation of Cynoglossus semilaevis 利用姜黄素介导的蓝光光动力灭活对半舌鱼创伤弧菌的控制和品质保存

IF 7 1区农林科学

Food Research International Pub Date : 2025-05-12 DOI: 10.1016/j.foodres.2025.116648

Hui Yang , Muxue Wang , Xiao Ma , Xiaoying Wang , Menghua Duan , Yiming Lu , Naiyun Zhang , Chunling Zhang , Zhongguo Shan , Chao Shi

{"title":"Utilizing curcumin-mediated blue light photodynamic inactivation for Vibrio vulnificus control and quality preservation of Cynoglossus semilaevis","authors":"Hui Yang , Muxue Wang , Xiao Ma , Xiaoying Wang , Menghua Duan , Yiming Lu , Naiyun Zhang , Chunling Zhang , Zhongguo Shan , Chao Shi","doi":"10.1016/j.foodres.2025.116648","DOIUrl":"10.1016/j.foodres.2025.116648","url":null,"abstract":"<div><div><em>Vibrio vulnificus</em> (<em>V. vulnificus</em>) poses severe risks in seafood, yet conventional preservation methods compromise quality. This study investigated curcumin-mediated blue light photodynamic inactivation (PDI) for <em>V. vulnificus</em> control and quality preservation in <em>Cynoglossus semilaevis</em> (<em>C. semilaevis</em>). Bacterial suspensions (6.90 ± 0.04 Log CFU/mL) were treated with curcumin (0.5–2.0 μM) and blue LED light (460–470 nm, 14.04 mW/cm<sup>2</sup>, 5–30 min). PDI efficacy was consistent for treatment temperatures of 4°C, 10°C, 25°C, and 37°C, demonstrating temperature resilience. Mechanistic assays revealed that PDI elevated intracellular ROS (fluorescence shifted right by 70.72%), induced lipid peroxidation (MDA: 0.89 vs. 0.006 nmol/mL), inactivated superoxide dismutase (SOD activity reduced by 25.7%), and degraded proteins, while sparing DNA. The treatment reduced <em>V. vulnificus</em> levels in <em>C. semilaevis</em> by 3.31 Log CFU/mL after 60 min of LED exposure in the presence of 100 μM curcumin. PDI-treated <em>C. semilaevis</em> exhibited enhanced cohesiveness and springiness, lower Total vulnerable counts, lower Total Volatile Base Nitrogen (TVB-N: 23.85 mg/100 g vs. 30 mg/100 g in the control on day 10), and higher sensory scores during 10 days of storage at 4°C. These findings establish curcumin-BLED PDI as a non-thermal, quality-preserving intervention for seafood safety. The ROS-driven mechanism targeting proteins minimizes mutagenic risks, supporting its industrial scalability.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116648"},"PeriodicalIF":7.0,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144069128","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

Control of polymorphic transition for cocoa butter under applied external electric field 外加电场对可可脂多晶转变的控制

IF 7 1区农林科学

Food Research International Pub Date : 2025-05-12 DOI: 10.1016/j.foodres.2025.116368

Haruhiko Koizumi , Yuka Nakao , Hiroshi Sekiguchi , Koki Aoyama , Yoshio Hagura , Satoru Ueno

引用次数: 0

Decoding the flavor of traditional Chinese stir-fried pork cuisine: Development of a sensory wheel and exploration of the relationship between sensory attributes and aroma compounds 解读中国传统炒猪肉菜肴的风味：感官轮的发展及感官属性与香气化合物关系的探索

IF 7 1区农林科学

Food Research International Pub Date : 2025-05-12 DOI: 10.1016/j.foodres.2025.116650

Ziqiang Wang , Tianjie Nie , Yue Gao , Huiying Zhang , Haitao Chen , Shuqi Wang , Baoguo Sun

{"title":"Decoding the flavor of traditional Chinese stir-fried pork cuisine: Development of a sensory wheel and exploration of the relationship between sensory attributes and aroma compounds","authors":"Ziqiang Wang , Tianjie Nie , Yue Gao , Huiying Zhang , Haitao Chen , Shuqi Wang , Baoguo Sun","doi":"10.1016/j.foodres.2025.116650","DOIUrl":"10.1016/j.foodres.2025.116650","url":null,"abstract":"<div><div>In this study, the sensory attributes of traditional Chinese stir-fried pork cuisine (stir-fried pork tenderloin with garlic shoots) were investigated, and a sensory wheel was developed. Furthermore, the volatile components in samples from different sources were determined using gas chromatography–mass spectrometry combined with solid-phase microextraction. This method was used to identify 88 volatile compounds belonging to 12 categories. Relative odor activity value ≥1 was used to determine a total of 31 key aroma-active compounds contributing to the overall flavor profile. Sensory evaluation revealed higher scores in fatty, meaty, sauce-like, and salty aromas than others. The partial least squares regression analysis results revealed that the predominant odor attributes were significantly correlated with thioethers, unsaturated aldehydes, phenol, and pyrazine. This study elaborates on the flavor profile of stir-fried pork tenderloin with garlic shoots. Additionally, it provides a theoretical base for the quality control and improvement of Chinese stir-fried pork cuisine.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116650"},"PeriodicalIF":7.0,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144071401","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

Effects of sodium pyrophosphate on moisture characteristics and texture evolution of indica rice gel during short-term retrogradation at low-temperature 焦磷酸钠对籼米凝胶低温短期退化过程中水分特性及织构演变的影响

IF 7 1区农林科学

Food Research International Pub Date : 2025-05-12 DOI: 10.1016/j.foodres.2025.116612

Cuiping Yi , Diefan Sheng , Wangyan Qin

{"title":"Effects of sodium pyrophosphate on moisture characteristics and texture evolution of indica rice gel during short-term retrogradation at low-temperature","authors":"Cuiping Yi , Diefan Sheng , Wangyan Qin","doi":"10.1016/j.foodres.2025.116612","DOIUrl":"10.1016/j.foodres.2025.116612","url":null,"abstract":"<div><div>Starch retrogradation is a common phenomenon of quality deterioration in <em>indica</em> rice gel (IRG)-based products, and is closely related to the state and dynamic behavior of water molecules in the system. This research investigated how tetrasodium pyrophosphate (TSPP) delayed IRG retrogradation during short-term low-temperature storage. The texture analyzer, LF-NMR, FTIR, XRD and SEM were used to elucidate the moisture characteristics, texture parameters, and starch inner conformational changes from macroscopic properties to microstructural perspectives. Results demonstrated that 0.6 % TSPP significantly increased IRG's water content, elevating the water solubility index (WSI), water absorption index (WAI), and swelling power (SP) to 7.20 %, 3.26 %, and 7.45 % respectively, while reducing hardness by 18.06 %. TSPP hindered the rearrangement of starch molecules and suppressed the reconstruction of short-range ordered structures in low-moisture regions, thus affecting the degree of starch retrogradation. Additionally, TSPP affected water-starch matrix binding and altered the distribution of gel hydrogen bonds, thereby changing the water migration and ordered arrangement of starch molecules. The microstructure characterization showed that the IRG treated with TSPP shows a larger pore structure. This study revealed that TSPP retarded IRG retrogradation through dual synergistic effects involving water-starch-phosphate interactions. These findings provide technical references for developing high-moisture gel rice products with low additive content and lower retrogradation.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116612"},"PeriodicalIF":7.0,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144090098","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

Foodborne outbreak of enterotoxigenic Staphylococcus aureus at a school in Hebei, China 中国河北省一所学校爆发食源性产肠毒素金黄色葡萄球菌疫情

IF 7 1区农林科学

Food Research International Pub Date : 2025-05-12 DOI: 10.1016/j.foodres.2025.116645

Xiaoyu Zheng , Shengnan Liang , Liang Wen , Hui Wang , Yuchao Bai , Yang Wang , Luyao Cao , Dingchen Li , Jinpeng Guo , Yong Chen , Changjun Wang , Xiong Liu , Chuanfu Zhang

{"title":"Foodborne outbreak of enterotoxigenic Staphylococcus aureus at a school in Hebei, China","authors":"Xiaoyu Zheng , Shengnan Liang , Liang Wen , Hui Wang , Yuchao Bai , Yang Wang , Luyao Cao , Dingchen Li , Jinpeng Guo , Yong Chen , Changjun Wang , Xiong Liu , Chuanfu Zhang","doi":"10.1016/j.foodres.2025.116645","DOIUrl":"10.1016/j.foodres.2025.116645","url":null,"abstract":"<div><div>In 2024, a <em>S. aureus</em> foodborne illness outbreak in Hebei Province, China, affected 61 out of 563 individuals (10.84 % prevalence), causing symptoms like diarrhea, vomiting, abdominal pain, and nausea. A case-control study implicated ròujiámó, a breakfast item, as the suspected vehicle (OR = 34.81, 95 % CI: 2.07–585.30, <em>P</em> < 0.001). Laboratory analyses identified <em>S. aureus</em> in samples collected from patients, kitchen workers, food, and the environment. Three strains, belonging to ST6 and <em>spa</em> type t701, were isolated and characterized. They showed resistance to penicillin, harbored many virulence genes including <em>sea</em>, and clustered closely in phylogenetic analysis. Notably, the <em>sea</em> gene was located on an intact prophage element that may enhance its pathogenic potential and pose new clinical challenges. The outbreak was due to <em>S. aureus</em> contamination in ròujiámó caused by unsafe kitchen practices. Improved food safety supervision and worker education are needed to prevent future outbreaks.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116645"},"PeriodicalIF":7.0,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143948500","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

Developing a Cas12a-based detection method on the emetic Bacillus cereus strains in infant formulas 建立一种基于cas12的婴儿配方奶粉中蜡样芽孢杆菌催吐菌株检测方法

IF 7 1区农林科学

Food Research International Pub Date : 2025-05-12 DOI: 10.1016/j.foodres.2025.116638

Hao Wang , Rui Yin , Yingying Huang , Yan Li , Min Yue

{"title":"Developing a Cas12a-based detection method on the emetic Bacillus cereus strains in infant formulas","authors":"Hao Wang , Rui Yin , Yingying Huang , Yan Li , Min Yue","doi":"10.1016/j.foodres.2025.116638","DOIUrl":"10.1016/j.foodres.2025.116638","url":null,"abstract":"<div><div>Emetic <em>Bacillus cereus</em> is a significant foodborne pathogen typically causing gastrointestinal disorders in adults, but the toxin production and antimicrobial resistance could lead to more severe or even fatal outcomes in infants. Given its emergence in infant foods and the high virulence potential, a rapid and sensitive detection of this significant microbial hazard is urgently required. Here, we developed a Cas12a-based detection method by targeting <em>ces</em> (cereulide toxin synthetase) and <em>gyrB</em> genes of the emetic <em>Bacillus cereus</em> strains. This method effectively differentiated the <em>ces-</em>carried <em>Bacillus cereus</em> strains from other bacteria, achieving a detection limit of 1 CFU/mL for bacterial DNA artificially contaminated in infant formula samples. Furthermore, we collected 146 infant formula products from the market to compare the performance of the Cas12a-based assay, qPCR approach and the traditional culture method. The results revealed that over 80 % of sampled infant formula were <em>Bacillus cereus</em>-positive, 36 % of which were <em>ces</em>-positive. The Cas12a-based assay exhibited a comparable detection rate but with improved efficiency compared to the other two methods. Collectively, the findings not only validate the effectiveness and reliability of the newly-developed detection, but also alert a pressing need for enhanced food safety surveillance in the infant formula industry and timely targeted public health interventions for policymakers.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116638"},"PeriodicalIF":7.0,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144069143","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

Enzymatic characteristics and catalytic mechanisms of opine dehydrogenases from jumbo squid (Dosidicus gigas) for acidic opine formation 巨型鱿鱼（Dosidicus gigas）产酸性鱿鱼脱氢酶的酶学特性及催化机理

IF 7 1区农林科学

Food Research International Pub Date : 2025-05-12 DOI: 10.1016/j.foodres.2025.116647

Weiwei Cheng , Jiangxiang Wang , Jiahe Xu , Sohail Khan , Hongyun Yan , Yufeng Chen , Zhigang Ke , Xuxia Zhou , Yuting Ding , Shulai Liu

{"title":"Enzymatic characteristics and catalytic mechanisms of opine dehydrogenases from jumbo squid (Dosidicus gigas) for acidic opine formation","authors":"Weiwei Cheng , Jiangxiang Wang , Jiahe Xu , Sohail Khan , Hongyun Yan , Yufeng Chen , Zhigang Ke , Xuxia Zhou , Yuting Ding , Shulai Liu","doi":"10.1016/j.foodres.2025.116647","DOIUrl":"10.1016/j.foodres.2025.116647","url":null,"abstract":"<div><div>The unpleasant sour off-flavors for <em>Dosidicus gigas</em> greatly affects its flavor and edible value, which is provably attributed to the formation of opines as the characteristic sour compounds. Opine dehydrogenases (OpDHs) play a crucial role in opine formation. Therefore, this study aims to investigate the enzymatic properties of OpDHs and further clarify the catalytic mechanisms of OpDHs mainly including <em>meso</em>-alanopine dehydrogenase (<em>meso</em>-ADH), <em>β</em>-alanopine dehydrogenase (<em>β</em>-ADH), and strobmine dehydrogenase (SDH) for the formation of corresponding opines. The results showed that <em>meso</em>-ADH, <em>β</em>-ADH, and SDH exhibited similar enzymatic characteristics for opine formation and were highly specific for <em>L</em>-alanine, <em>β</em>-alanine, and glycine, respectively. Optimal catalytic efficiency was observed with sodium pyruvate at 10 mmol/L, NADH at 0.25 mmol/L, and amino acids at 100 mmol/L. The data of OpDHs kinetic experiments fitted well to the Michaelis-Menten kinetics equation, suggesting the OpDHs-catalyzed reaction operated via an equilibrium random-order mechanism. Amino acids, sodium pyruvate, and NADH bound to OpDHs in any reaction sequence, forming a quaternary enzyme-substrate complex in six alternative pathways. These findings provided strong evidence that OpAHs had great flexibility and regular capabilities for the formation of acidic opines in <em>Dosidicus gigas</em>, which would give a theoretical direction for the removal of sour off-flavors in squid.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116647"},"PeriodicalIF":7.0,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144071400","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