Food Research International最新文献

{"title":"Ellagic acid alleviates iron overload-induced liver damage by mitigating ferroptosis through modulation of the TGFβ/Smad signaling pathway","authors":"Hangjie Fu ,&nbsp;Wenxia Li ,&nbsp;Qimei Cheng ,&nbsp;Zhiwei Weng ,&nbsp;Zhiguang Huang ,&nbsp;Lijian Zhu ,&nbsp;Tao Ding ,&nbsp;Bin Ding","doi":"10.1016/j.foodres.2025.116590","DOIUrl":"10.1016/j.foodres.2025.116590","url":null,"abstract":"<div><div>Ellagic acid (EA), a naturally occurring polyphenolic compound abundant in fruits and nuts, has demonstrated promising therapeutic potential in liver disease management. Iron overload, a pathological condition associated with severe hepatic damage, was the focus of this investigation. This study aimed to elucidate the hepatoprotective effects of EA against iron overload-induced liver injury and uncover the underlying molecular mechanisms. Using both a mouse model of iron overload induced by iron dextran and cell model of iron overload induced by ferric ammonium citrate (FAC), we systematically evaluated the biological effects of EA. Our findings revealed that EA significantly attenuated iron overload-induced hepatic injury and fibrosis. Mechanistically, EA not only ameliorated dysregulated iron metabolism and oxidative stress but also suppressed peroxisomal lipid biosynthesis and ferroptosis in the livers of mice with iron overload. Parallel in vitro experiments confirmed the capacity of EA to inhibit FAC-triggered ferroptosis in AML12 cells. Transcriptomic profiling identified ferroptosis-related pathways as key targets of EA intervention. Notably, functional enrichment analysis of the RNA sequencing data highlighted the TGFβ/Smad signaling pathway as the predominant regulatory axis modulated by EA. Importantly, exogenous TGFβ supplementation abolished the antiferroptotic effects of EA, further confirming TGFβ/Smad signaling as the central mechanistic pathway through which EA exerts its protective function. Collectively, our results establish EA as a novel regulator of the TGFβ/Smad axis, effectively mitigating iron overload-driven ferroptosis and subsequent hepatic injury and thereby offering a potential therapeutic strategy for iron-related hepatopathies.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116590"},"PeriodicalIF":7.0,"publicationDate":"2025-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143948502","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":"Preparation and stabilization of low-caffeine and high-catechin tea extract: Combing enzymatic treatment, macroporous resin adsorption, and microencapsulation","authors":"Yang Wei ,&nbsp;Yuxuan Pang ,&nbsp;Kang Wei ,&nbsp;Lanlan Peng ,&nbsp;Yangjun Lv ,&nbsp;Zaixiang Lou ,&nbsp;Hongxin Wang ,&nbsp;Qun Ye ,&nbsp;Xinlin Wei","doi":"10.1016/j.foodres.2025.116569","DOIUrl":"10.1016/j.foodres.2025.116569","url":null,"abstract":"<div><div>Tea products with low caffeine and high catechins can strengthen the health benefits of tea while avoiding its potential risks. This study integrated enzymatic treatment, macroporous resin adsorption, and microencapsulation to achieve green preparation and quality improvement of low-caffeine and high-catechin tea extracts. Under the optimal enzymatic condition with cellulase and pectinase, the total catechin content in the tea infusion increased from 50.51 mg/g to 68.08 mg/g. Furthermore, LX-8 was screened from five resins for separating catechins from caffeine, and the adsorption of catechins fitted with the pseudo-second-order kinetic model and Langmuir model. With the integration of enzymatic extraction and macroporous resin adsorption, the obtained tea extract achieved a total catechin content of 91.29 % and the caffeine content of 0.09 %. The low-caffeine and high-catechin tea extract was encapsulated with maltodextrin and gum Arabic, achieving optimal encapsulation and loading efficiencies of 98.09 ± 0.08 % and 32.70 ± 0.03 %, respectively, exhibiting a better storage stability and achieving the sustained release in small intestinal phase. Moreover, the microcapsules retained the original aroma with more floral and sweet odor. This study establishes an integrated enzymatic-macroporous resin-microencapsulation strategy to prepare low-caffeine and high-catechin tea extract products, providing an insight into valorizing underutilized summer-autumn tea into high-value functional ingredients.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"213 ","pages":"Article 116569"},"PeriodicalIF":7.0,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143931904","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":"Understanding food safety on sprouts and microgreens: Contamination routes, outbreaks and challenges","authors":"Isabella Bassoto Xavier ,&nbsp;Jerfferson de L. Tavares ,&nbsp;Edson Douglas Silva Pontes ,&nbsp;Marciane Magnani ,&nbsp;Verônica Ortiz Alvarenga","doi":"10.1016/j.foodres.2025.116589","DOIUrl":"10.1016/j.foodres.2025.116589","url":null,"abstract":"<div><div>The consumption of micro-scale vegetables, such as sprouts and microgreens, has become popular in recent years. Due to their high nutritional content and rapid production, they are becoming increasingly present in the diet. However, cultivation conditions, such as high humidity and high nutritional content, favor the development of pathogens, such as <em>Salmonella enterica</em>, <em>Escherichia coli</em> and <em>Listeria monocytogenes</em>. Thus, the factors that contribute to microbial contamination, and decontamination strategies were investigated in this review. Although many of these treatments have demonstrated potential in reducing microbial contamination, challenges, particularly in managing viral contamination and determining the long-term effectiveness of current approaches, remain. A critical approach is to develop more effective safety protocols and support the role of sprouts and microgreens as valuable components of a healthy diet. This will foster consumer confidence and support the continued growth of these foods.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116589"},"PeriodicalIF":7.0,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143947219","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":"Unlocking the potential of fish protein hydrolysates: Bioactive and technofunctional properties, applications, challenges, and future perspectives","authors":"Geodriane Zatta Cassol ,&nbsp;Francisco Lucas Chaves Almeida ,&nbsp;Ruann Janser Soares de Castro ,&nbsp;Hélia Harumi Sato","doi":"10.1016/j.foodres.2025.116609","DOIUrl":"10.1016/j.foodres.2025.116609","url":null,"abstract":"<div><div>Global fish consumption and production are steadily increasing, but the processing industry continues to grapple with the dual challenges of reducing costs and minimizing environmental impact while striving to produce healthier food options. In response to these challenges, an increasing number of studies have explored fish protein hydrolysate (FPH). However, a closer look at the existing studies raises new questions, and bibliometric analysis has emerged as a powerful tool to uncover gaps and direct future research. This review aimed to explore the latest trends and main areas of FPH research through a comprehensive bibliometric analysis of original articles published between 2019 and 2024 from the Web of Science (Scientific Citation Index Expanded) database. These findings suggest that the main focus of research has been on improving the functional properties of FPHs, including their potential use as protein ingredients or technological characteristic enhancers, particularly in meat, dairy, and bakery products. By synthesizing current research trends, this review aims to highlight various approaches for developing FPHs with enhanced biological and sensory properties. Such advances will not only improve the hydrolysates themselves, but also the food products they enrich, offering significant benefits to both the food industry and consumers.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"213 ","pages":"Article 116609"},"PeriodicalIF":7.0,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144089819","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":"Using experimental design and 13C satellites to optimize the measurement of the absolute concentration of ethanol in wine by 1H NMR spectroscopy","authors":"Mattia Sozzi ,&nbsp;Violetta Aru ,&nbsp;Anna Mascellani Bergo ,&nbsp;Nicola Cavallini ,&nbsp;Francesco Savorani ,&nbsp;Havlik Jaroslav ,&nbsp;Bekzod Khakimov ,&nbsp;Søren Balling Engelsen","doi":"10.1016/j.foodres.2025.116598","DOIUrl":"10.1016/j.foodres.2025.116598","url":null,"abstract":"<div><div>Proton (¹H) NMR spectroscopy is routinely used for targeted food analysis. In alcoholic beverages, ethanol content is a key quality parameter. While ¹H NMR's inherently quantitative nature makes it ideal for absolute quantification of ethanol, challenges arise in complex matrices like wine. High ethanol concentrations, orders of magnitude larger than other constituents and co-solvents, can hinder accuracy due to phenomena such as radiation damping and intermolecular interactions. The present work investigates factors influencing absolute ethanol quantification by ¹H NMR, including ethanol concentration (0–40 % <em>v</em>/v), solvent for signal lock (D₂O <em>vs.</em> DMSO), pulse sequence (w/wo water suppression), NMR signal (main triplet, its ¹³C-satellite or the combination), quantification method (multivariate curve resolution <em>vs.</em> integration by raw sum), and sample type (red <em>vs.</em> white wine). FT-IR was employed as reference method for ethanol absolute quantification. Our results indicate that the highest accuracy for the absolute quantification of ethanol in ethanol-water solutions is achieved by measuring D₂O-containing ethanol solutions with water suppression, and raw sum for quantification of the ethanol main triplet and its satellites. . As for wine samples, wine type affected the quantification the most (ASCA effect size = 60 %, <em>p</em> &lt; 0.001). Based on our results, the best approach to obtain accurate absolute quantification of ethanol in wines samples entails the use of (1) an external standard with its satellites (<em>i.e.</em>, TSP), (2) a correction factor <em>k</em>_<em>ext</em>, calculated from measurements of a known ethanol reference sample to compensate for misquantifications due to matrix effects, and (3) combining the intensities of the main triplet and its satellites for absolute quantification<em>,</em> in order to compensate for different ¹³C/¹²C ratios in wines. Using this method a correlation coefficient (R²) of 0.99 and RMSE of 0.23 % (<em>v</em>/v) was achieved for absolute quantification of ethanol in wine samples.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116598"},"PeriodicalIF":7.0,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143947160","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":"Preparation, unique structural characteristics and immunomodulatory effects of peptides from Antarctic krill (Euphausia superba)","authors":"Tingting Yang ,&nbsp;Yuqian Meng ,&nbsp;Shiqi Li ,&nbsp;Xue Zhao ,&nbsp;Hu Hou","doi":"10.1016/j.foodres.2025.116592","DOIUrl":"10.1016/j.foodres.2025.116592","url":null,"abstract":"<div><div>The immunomodulatory potential of marine peptides has gained increasing attention. This study investigated the unique structural characteristics and immunomodulatory effects of Antarctic krill peptides (AKP) using immunosuppression and cell models. AKP could promote spleen lymphocyte proliferation and macrophage phagocytosis, while mitigating cyclophosphamide-induced intestinal damage. The most active peptide fractions of AKP were isolated and purified, leading to the identification of two immunomodulatory peptides, FDYGAN and ESDLYDYPWQ. Molecular docking studies showed that these peptides could effectively interact with the binding sites on TLR4 and MHC-II receptors and the binding energies of both were in the range of −5.0 to −10.0 Kcal/mol. Both peptides significantly activated macrophages, enhancing phagocytic activity and nitric oxide secretion, while modulating cytokine profiles with increased expression of interleukin-1β (IL-1β), interleukin-6 (IL-6), interleukin-10 (IL-10), and tumor necrosis factor-α (TNF-α) at both mRNA and protein levels. Notably, FDYGAN exhibited the strongest proliferative and phagocytosis effects, with values of 121.34 % and 153.36 % at concentrations of 10 and 200 μg/mL, respectively. This study highlighted the potential of AKP as a functional ingredient for enhancing immune health.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116592"},"PeriodicalIF":7.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144069144","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":"Comprehensive dynamic analysis of potential volatile biomarkers emitted by three fungi contamination on kiwifruit soft rot utilizing HS–SPME/GC–MS: An early monitoring and warning strategy","authors":"Qingchao Gao ,&nbsp;Longfei Wang ,&nbsp;Xue Li ,&nbsp;Xinyu Tan ,&nbsp;Yuhan Zhu ,&nbsp;Xi Li ,&nbsp;Di Wang ,&nbsp;Xueyan Ren ,&nbsp;Qingjun Kong","doi":"10.1016/j.foodres.2025.116613","DOIUrl":"10.1016/j.foodres.2025.116613","url":null,"abstract":"<div><div>Kiwifruit with various nutrients and pleasing flavor is highly susceptible to soft rot diseases during postharvest storage, resulting in serious economic losses and ecological contamination. Nevertheless, the methods for rapid, sensitive, timely and accurate detection of soft rot contamination on kiwifruit remain poorly developed. This study aims to put forward a strategy for identification and warning of soft rot contamination in kiwifruit on the basis of volatile biomarkers. Headspace–solid phase micro extraction/gas chromatography–mass spectrometry (HS–SPME/GC–MS) were utilized to determine volatile organic compounds (VOCs) of soft rot contamination in kiwifruit by pathogenic fungi, such as <em>B. dothidea</em>, <em>Diaporthe</em> spp., <em>A. alternata</em>. Compared to a total of 61 VOCs detected in uncontaminated kiwifruit, more volatiles were emitted in three fungal infected kiwifruits throughout storage for 7 days, including 96, 95 and 96 VOCs, separately. During the decay period, the proportion of aldehydes contents decreased significantly from approximately 90 % in first 3 days to 31.77 %, 0.92 %, 26.07 % at the 7th day in three fungal infected kiwifruits, separately. Alcohols contents in three fungal infected kiwifruits increased, accounting for a greater proportion of 27.31 %, 66.47 % and 37.25 % at the 7th day, respectively. Additionally, esters contents in <em>B. dothidea</em> and <em>A. alternata</em> and alkenes in <em>Diaporthe</em> spp. infected kiwifruit also increased. Fifteen potential volatile biomarkers from three fungal infected kiwifruits were screened and identified in aerial in whole kiwifruit treatment groups, such as phenylethyl alcohol, 4-carene, ethanol, etc. These findings provide the feasibility and application potential of volatile biomarkers for targeted and precise identification of soft rot occurrence in postharvest kiwifruit.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"213 ","pages":"Article 116613"},"PeriodicalIF":7.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143924591","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":"A new optical technique for the quantitative and functional analysis of botanical extracts for oenological use","authors":"Arianna Ricci ,&nbsp;Eleonora Iaccheri ,&nbsp;Giuseppina Paola Parpinello ,&nbsp;Luigi Ragni ,&nbsp;Matteo Bosaro ,&nbsp;Andrea Versari","doi":"10.1016/j.foodres.2025.116562","DOIUrl":"10.1016/j.foodres.2025.116562","url":null,"abstract":"<div><div>Eighty-six oenological tannins including condensed (TanCondx) and ellagitannins (TanElx) were analyzed for their total polyphenols content (TPC), polymeric tannins content (TAC) and antiradical activity (AA). Results from the reference spectrophotometric methods (Adams-Harbertson AH assay and DPPH• radical scavenging) were compared with the optical measurements obtained using a technique related to the Spectral Sensitive Pulsed Photometry (SSPP) - a new method suggested in a patented industrial invention for the quantification of tannins, and based on the reactivity of the polyphenolic compounds against targeted reagents: (i) a buffered bovine serum albumin (BSA) solution to measure TAC, and (ii) a soluble polyvinylpyrrolidone (PVP) resin for the TPC and AA measurements. Reactions of polyphenols with BSA and PVP enabled a dose-dependent turbidity development which was monitored under irradiation detected by the 875 nm sensitivity peak photodiode. The SSPP-BSA estimated the TAC in the extracts with appreciable precision (adj. R² = 0.966 against AH, Root Mean Square Error RMSE 22.18 mg CE /g dw); The TPC and AA estimates were good (TPC: adj. R² = 0.917 against AH, RMSE 75.13 mg CE /g dw; AA: adj. R² = 0.913 against DPPH•, RMSE 6.41 % scavenging), although affected by some scatter phenomena. TAC, TPC and AA are key parameters for the classification of oenological extracts and the extraction process from by-products can be improved by the rapid quality control through the proposed assay.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116562"},"PeriodicalIF":7.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143947157","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":"Protein digestibility of aquafeeds in Sparus aurata: A model for in vitro bioaccessibility validation in fish","authors":"Flávia V. Mello ,&nbsp;Pedro Silva ,&nbsp;Marisa Barata ,&nbsp;Florbela Soares ,&nbsp;Pedro Pousão-Ferreira ,&nbsp;Maria Paula Duarte ,&nbsp;Luísa M.P. Valente ,&nbsp;António Marques ,&nbsp;Patrícia Anacleto","doi":"10.1016/j.foodres.2025.116554","DOIUrl":"10.1016/j.foodres.2025.116554","url":null,"abstract":"<div><div>The <em>in vitro</em> assessment of nutrient digestibility in aquaculture offers a fast, affordable, and ethical alternative enabling to optimize the nutritional value of feeds for improved fish health. Although commonly used in human studies, these <em>in vitro</em> models are still scarce for fish. This study aimed to validate an <em>in vitro</em> digestion method for marine fish using both fish crude digestive extracts and commercial digestive enzymes through a comparison with an <em>in vivo</em> assay using gilthead seabream (<em>Sparus aurata</em>) as a biological model. Additionally, the effects of temperature, digestion time and feed amount (enzyme-to-substrate [E:S] ratio) influenced the <em>in vitro</em> protein digestibility, either individually or through their interactions. Only commercial enzymes lead to similar protein bioaccessibilities to those obtained <em>in vivo</em> (90.8 ± 1.7 %) under the following factorial design: i) 20 °C, 24 h, 250 mg of feed (88.1 ± 2.6 %); ii) 37 °C, 6 h, 136.5, 250 and 500 mg (85.9 ± 2.5 %, 90.1 ± 3.0 % and 87.4 ± 1.0 %, respectively); and iii) 37 °C, 24 h, 500 and 1000 mg (86.0 ± 2.1 %, 86.6 ± 5.2 %, respectively). The distinct action mechanisms of non-fish commercial enzymes seem to significantly enhance protein bioaccessibility compared to fish digestive extracts. Moreover, an optimal balance between temperature and digestion time plays a crucial role in maximizing digestibility, supporting efficient nutrient breakdown and absorption. The validated <em>in vitro</em> digestibility method using commercial enzymes for <em>S. aurata</em> provides a cost-effective, fast alternative and free of ethical constraints. We also propose a standardized E:S ratio to be applied in future studies using this methodology.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"213 ","pages":"Article 116554"},"PeriodicalIF":7.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143924559","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":"Impact of secondary temperature rise on microbial succession and flavor compounds in strong-flavor baijiu fermentation","authors":"Xi Chen ,&nbsp;Haideng Li ,&nbsp;Fanghang Qiu ,&nbsp;Jialiang Niu ,&nbsp;Akhtiar Ali ,&nbsp;Lining Zhu ,&nbsp;Huifeng Ma ,&nbsp;Weiwei Li ,&nbsp;Xiuting Li ,&nbsp;Baoguo Sun","doi":"10.1016/j.foodres.2025.116594","DOIUrl":"10.1016/j.foodres.2025.116594","url":null,"abstract":"<div><div>The fermentation process plays a crucial role in determining the quality of strong-flavor Baijiu, with fermentation temperature being a key factor influencing the outcome. In recent years, traditional monitoring of the fermentation temperature relies heavily on empirical experience; however, the causes and influencing factors of unnormal temperature phenomena in the fermentation of strong-flavor Baijiu remain insufficiently studied. This research employed high-throughput sequencing technology and gas chromatography–mass spectrometry (GC–MS) to analyze the changes in microbial communities, flavor compounds, and physicochemical parameters before and after secondary temperature rise (STR) occurrence. The results showed that, under STR conditions, the diversity of flavor compounds increased, but their overall content decreased. The STR accelerated microbial succession, particularly promoting the rapid accumulation of <em>Lactobacillus</em> and inhibiting the growth of other bacterial genera, leading to a significant reduction in microbial diversity. Additionally, STR resulted in the enrichment of the fungal genus <em>Thermoascus</em>, increased utilization of reducing sugars, and higher ethanol content. The core microbial heat-production metabolism might be responsible for the occurrence of STR. This study helps elucidate the causes of STR in strong-flavor Baijiu fermentation and its impact on the fermentation process, highlighting the importance of controlling fermentation temperature and monitoring microbial community succession to prevent STR and ensure high-quality production of strong-flavor Baijiu.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"213 ","pages":"Article 116594"},"PeriodicalIF":7.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143924561","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}