European Food Research and Technology最新文献

{"title":"A study of the correlation between flat peach quality and volatile compounds during cold storage","authors":"Yashu Gong,&nbsp;Jiaqi Zheng,&nbsp;Yuting Wang,&nbsp;Jun Wang","doi":"10.1007/s00217-025-04662-9","DOIUrl":"10.1007/s00217-025-04662-9","url":null,"abstract":"<div><p>Flat peach (<i>Prunus persica</i> L. Batsch. var. <i>Compressa</i> Bean) is a climacteric fruit and is, as a result, susceptible to deterioration. This study aims to effectively monitor the quality of flat peaches by measuring the representative quality indices and identifying key volatile compounds correlated with quality changes. The six quality indices of flat peaches (sensory evaluation, firmness, soluble solid content (SSC), titratable acid (TA) content, SSC/TA, and vitamin C (Vc)) were analyzed during storage at 4 ℃. The quality of the flat peach samples was divided into two grades using cluster analysis (CA) and principal component analysis (PCA). Moreover, the volatile compounds in the samples were analyzed in situ using solid-phase microextraction coupled with gas chromatography–mass spectrometry (SPME–GC–MS). Additionally, an orthogonal partial least square–discriminant analysis (OPLS–DA) model was established to identify variations in volatile compounds in different quality flat peaches. Finally, a total of 37 volatile compounds were identified, and 13 key aroma components were screened out. These key volatile compounds could effectively differentiate the quality of the flat peach samples. The results were consistent with the grading results from the quality indices. Among them, methyl hexanoate, (<i>Z</i>)-3-hexenyl acetate, <i>β</i>-ocimene, and linalool were closely related to the variation of peach quality and could be used as characteristic volatile compounds to evaluate the quality of flat peaches. These results are expected to provide a theoretical basis for the detection and quality evaluation of flat peaches in cold storage using quality indices or volatile compounds.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 4","pages":"625 - 634"},"PeriodicalIF":3.0,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143761823","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Calcium effects on enzymatic glucose oxidation","authors":"Yuan Jiang,&nbsp;Leif H. Skibsted","doi":"10.1007/s00217-025-04663-8","DOIUrl":"10.1007/s00217-025-04663-8","url":null,"abstract":"<div><p>Glucose oxidase (GOx) finds use, often in combination with catalase, for protection of nutrients and flavor of liquid dairy products and fruit juices against oxidative deterioration. The effect of calcium ions on the rate of oxygen depletion in aqueous food models was investigated electrochemically in order to optimize use of GOx in calcium- rich food products as a prerequisite to studies of selected food and beverage. Oxygen depletion rate by GOx from <i>Aspergillus niger</i> in aqueous glucose solution was found to decrease in the presence of calcium in the absence of catalase but was not affected by calcium in the presence of catalase. Calcium ion activity rather than calcium ion concentration should accordingly be controlled for optimization of the used GOx. Free calcium concentration depletion rate as followed electrochemically was found to decrease for increasing glucose concentration while the rate of formation of hydrogen ions was unaffected by glucose concentration. Temperature effect (25–50 ℃) was moderate with an enthalpy of activation of ΔH^# =  + 23 kJ·mol⁻¹ for calcium depletion by complex binding while rate of hydrogen ion formation was decreasing with temperature with ΔH^# =  − 8 kJ·mol⁻¹. Calcium is concluded to affect glucose oxidation rate by interaction with the enzyme or with the enzyme substrate complex rather than with glucose as the substrate for oxidation or gluconate as the oxidized product.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 4","pages":"647 - 652"},"PeriodicalIF":3.0,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143761802","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sterols in fresh and preserved button mushroom (Agaricus bisporus) products","authors":"Katrin Sommer,&nbsp;Walter Vetter","doi":"10.1007/s00217-025-04659-4","DOIUrl":"10.1007/s00217-025-04659-4","url":null,"abstract":"<div><p>Mushrooms are highly valued but also very perishable foods. As a consequence, various types of preserved mushroom products are available in retail stores. Common preservation techniques include pickling in brine and drying. Such processes might cause a partial transformation of unstable products like ergosterol, which is the most relevant sterol in mushrooms. In this study, gas chromatography with mass spectrometry (GC/MS) was used to examine the levels of ergosterol and other, lower abundant sterols in dried and pickled button mushrooms (<i>Agaricus bisporus</i>) from German retail. Multivariate analysis of the free sterol fraction was used to verify significantly lower ergosterol contents in the preserved products (pickled: 280 ± 30 mg/100 g dry weight, dried: 190 ± 20 mg/100 g dry weight) compared to fresh button mushrooms (610 ± 20 mg/100 g dry weight). In addition, the contribution of ergosterol to the total sterol content in dried button mushroom samples (84 ± 1%) was comparable to fresh samples (87 ± 1%) but significantly lower in the pickled products (78 ± 1%). Storage experiments with pure ergosterol standards in solution indicated a full degradation of ergosterol and the formation of seven transformation products at room temperature storage within 9 days.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 4","pages":"613 - 624"},"PeriodicalIF":3.0,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-025-04659-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143761821","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of lactic fermentation and matrix on phenolic content, bioaccessibility, and scavenging activity of beetroot beverages","authors":"Robyn Xanthe Mana de Wolf,&nbsp;Richard Norman Hider,&nbsp;Jason Breitmeyer,&nbsp;Luca Serventi","doi":"10.1007/s00217-024-04643-4","DOIUrl":"10.1007/s00217-024-04643-4","url":null,"abstract":"<div><p>With the rising interest in fermentation techniques and the FAO’s advice to increase fruit and vegetable consumption to lower disease risk, this study investigates the fermentation of two beetroot beverages: a low-fiber juice and a high-fiber puree-based beverage. The lactic fermentation process enhanced the free phenolic content in both juice and puree-based drink (from 2.37 to 4.83 mg/g and from 2.44 to 6.56 mg/g, respectively) and the antioxidant activity in the beetroot juice (from 19.7 to 45.99%), as assessed by colorimetric assays. The findings reveal no correlation between free phenolic content and antioxidant activity, suggesting that other factors, such as the structure of phenolics or the presence of compounds, like organic acids, play a role in antioxidant activity of beetroot beverages. Notably, although fermentation increased free phenolics, the juice exhibited decreased in vitro bioaccessibility of phenolics after fermentation (from 90.07 to 61.35%), while the puree showed an increase (from 63.99 to 92.14%). These observations highlight the dualistic role of fiber-phenolic interactions during fermentation: acting both as a protector against phenolic degradation and a barrier to intestinal absorption.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 4","pages":"483 - 492"},"PeriodicalIF":3.0,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04643-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143761820","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancing the volatile compounds and sensory profile of Nebbiolo wines through wood formats alternative to traditional barrels","authors":"Andriani Asproudi,&nbsp;Silvia Raffaela Barera,&nbsp;Loretta Maria Panero,&nbsp;Maria Carla Cravero,&nbsp;Federica Bonello,&nbsp;Walter Mulinazzi,&nbsp;Matteo Castagna,&nbsp;Antoine Corpart,&nbsp;Federico Piano,&nbsp;Maurizio Petrozziello","doi":"10.1007/s00217-024-04656-z","DOIUrl":"10.1007/s00217-024-04656-z","url":null,"abstract":"<div><p>In winemaking, wood products alternative to barrels are used to achieve various oenological goals, including rapid release of desirable volatile and polyphenolic compounds, color stabilization, and economic benefits. In this research study, oak wood formats (staves, cubes, and chips) were added to red Nebbiolo wines at two vinification stages: during and after alcoholic fermentation. Aromatic composition was analyzed at racking, after three and seven months of aging. Samples were analyzed by gas chromatography–mass spectrometry (GC–MS) and gas chromatography-flame ionization detector (GC-FID). After seven months, a trained panel assessed the sensory profiles of the wines who varied significantly based on the timing of wood addition and the type of wood used. Higher levels of vanillin and furan compounds were found in wines with wood added after fermentation and in those treated with staves. Wines treated with cubes had elevated benzoic aldehyde levels, while those with chips showed higher levels of whisky lactone, a key molecule for “<i>boisé</i>” notes. Sensory analysis revealed greater intensity of vanilla and oak wood descriptors in wines treated with cubes and chips. Cubes particularly enhanced spicy aromas like cloves and pepper, offering a more balanced aroma and sensory profile compared to staves and chips.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 4","pages":"587 - 602"},"PeriodicalIF":3.0,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143761822","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Shelf-life assessment of apricot fruit during cold storage by a portable visible and near-infrared hyperspectral imaging device","authors":"Roberto Ciccoritti,&nbsp;Gaia Ruggiero,&nbsp;Roberto Ciorba,&nbsp;Cesare Manetti,&nbsp;Monica Amoriello,&nbsp;Tiziana Amoriello","doi":"10.1007/s00217-024-04651-4","DOIUrl":"10.1007/s00217-024-04651-4","url":null,"abstract":"<div><p>Fruit quality control is fundamental in the process of growing, harvesting, and storage because fruits can be subject to mechanical damages, diseases or microbial infections, which could affect food safety and quality, reducing economic benefits. Therefore, a rapid and non-destructive assessment of fruit quality is in great demand by the agrifood industries to enhance the efficiency of the supply chain. In this paper, a portable visible and near-infrared (Vis/NIR) hyperspectral imaging (HSI) device was used to evaluate the shelf-life of apricot fruit during cold storage for 25 days. Moreover, changes in three apricot varieties, external and internal quality properties, such as weight (W), colour (C), and firmness (FF), and different phytochemicals, such as total soluble solids content (TSS), titratable acidity (TA), total phenolic content (TPC), total carotenoid content (TCC), total flavan content (TFC), and antioxidant activity (AA), were monitored at different times. The genotype and the storage time significantly influenced (p ≤ 0.05) the pomological traits and phytochemical content of apricot fruits. Vis/NIR spectra coupled with chemometric analyses discriminated samples in relation to the storage time and the presence of defects (softening, browning or mould). The visualization maps, achieved from highly performing PLS models (R² equal to 0.86, 0.89, 0.87, 0.94, 0.86, 0.81, RMSECV equal to 0.98, 0.68, 0.84, 0.33, 0.96, 1.13 and RPD equal to 2.70, 3.06, 2.78, 4.08, 2.69, 2.31 for FF, TSS, TA, TPC, TCC, and FLC, respectively), allowed to monitor the internal quality of apricot samples. The obtained results pointed out that HSI can be considered as a valuable tool to assessment of apricot fruits during the cold storage.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 4","pages":"545 - 558"},"PeriodicalIF":3.0,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143761790","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 the incorporation of clove and sesame flour in the formulation of dry chicken sausages on their quality during the fermentation stage","authors":"Moriken Sangaré,&nbsp;Jérôme Bony,&nbsp;Christine Chèné,&nbsp;Romdhane Karoui","doi":"10.1007/s00217-025-04658-5","DOIUrl":"10.1007/s00217-025-04658-5","url":null,"abstract":"<div><p>This study aimed to investigate the effect of sesame flour and clove on the physico-chemical, colorimetric and structural quality of sausages during their fermentation stage. The results indicated that clove could be used as an antioxidant source in sausages produced with sesame flour. The principal component analysis (PCA) applied to the physicochemical and colorimetric data set allowed to clearly differentiate sausage samples according to the fermentation stage and, to a lesser extent, their recipes. This trend was confirmed by factorial discriminant analysis (FDA), since 97.22% of correct classification was noted. The PCA applied on the mid infrared (MIR) spectra allowed to differentiate sausage according to their formulations; this trend was confirmed by the FDA since 100% of correct classification of the samples were obtained. The partial least squares regression (PLSR) allowed a perfect prediction of the physicochemical parameters from the MIR spectra, since R² higher than 0.85 were found for the calibration and validation model, respectively.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 4","pages":"635 - 646"},"PeriodicalIF":3.0,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143761788","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring structure, volatile profile, physicochemical and functional properties of raw and extruded- cooked lentil flours for their use in bakery products","authors":"Annalisa Romano,&nbsp;Lucia De Luca,&nbsp;Raffaele Romano","doi":"10.1007/s00217-024-04657-y","DOIUrl":"10.1007/s00217-024-04657-y","url":null,"abstract":"<div><p>Consumers are increasingly demanding innovative, sustainable, high-quality and healthy food products. The usage of extruded -cooked lentil flour is limited in the food sector. To encourage its incorporation in baked goods, raw green lentil flour (LF) subjected to extrusion cooking (EC-LF) were characterized. Fundamental changes in microstructure, proximate composition, physicochemical and technological properties, and flavour profile of extruded cooked sample were observed. In this study, colour indices (such as L and a), water holding capacity (WHC), oil holding capacity (OHC), swelling index (SI) increased after process. The farinograph mixing curve of EC -LF showed an increase in water absorption, in dough development time and stabilization time, with lower weakening respect of LF. Furthermore, EC -LF showed a higher total polyphenols content compared to LF and a lower content of volatile organic compounds that influences the undesirable beany flavour. In conclusion, extruded cooked flour EC-LF can be an alternative and convenient ingredient to create novel bakery foods.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 4","pages":"603 - 611"},"PeriodicalIF":3.0,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143761789","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Acetylated cashew gum polysaccharide nanoparticles as a promising green label nanomaterial for encapsulation of D-limonene: physicochemical, structural and antibacterial properties","authors":"Cassio N. S. Silva,&nbsp;Richard D. R. Ferreira,&nbsp;Ivan T. N. Campos,&nbsp;Kátia F. Fernandes,&nbsp;Luciano M. Lião,&nbsp;Maria Carolina B. Di Medeiros,&nbsp;Karla A. Batista","doi":"10.1007/s00217-024-04649-y","DOIUrl":"10.1007/s00217-024-04649-y","url":null,"abstract":"<div><p>The prevalence of foodborne diseases caused by Gram-positive and Gram-negative bacteria has long been a common yet worrisome problem. Antibacterial preservatives based on natural molecules offer an effective and safe solution to delay or inhibit bacterial growth and reproduction, extending the self-life of food and preserving its freshness and quality. In this study, we combined acetylated natural polysaccharides from cashew gum (acCGP) and D-limonene (DL), aiming to create sustainable nanoparticles with enhanced antibacterial properties. The acCGP@DL nanoparticles were produced by nanoprecipitation and presented a smooth and spheric microstructure with a hydrodynamic diameter of 161 nm, PDI of 0,141 and zeta potential of -19.17mV. The nanosystem was able to encapsulate 75.2% of DL, presenting a loading capacity of 15.2%. Results from X-ray diffraction and differential scanning calorimetry showed that the DL encapsulation increased the crystalline nature of the acCGP@DL nanoparticles. Thermogravimetric analyses also evidenced the efficiency of the encapsulation in improving the thermostability of DL. The antibacterial potency was evaluated against the most common foodborne pathogens. Results evidenced that acCGP@DL nanoparticles showed higher antibacterial activity against <i>Escherichia coli</i> EPEC (CDC O55) (MIC = 14.2 mg mL^− 1 of nanoparticle; effective DL concentration of 2.2 mg mL^− 1), <i>Salmonella enteritidis</i> (S64) (MIC = 7.1 mg mL^− 1 of nanoparticle; effective DL concentration of 1.1 mg mL^− 1) and <i>Staphylococcus aureus</i> (ATCC 13565) (MIC = 14.2 mg mL^− 1 of nanoparticle; effective DL concentration of 2.2 mg mL^− 1). The SEM images of bacterial cells treated with acCGP@DL nanoparticles showed significant morphological changes, with the appearance of shallow depression, disruption of the cell membranes, and liberation of cytoplasmic content. This study underscores the potential of acetylated cashew gum polysaccharides as nanocarriers and evidence that the produced acCGP@DL nanoparticles have promising applications in diverse fields of the food industry requiring eco-friendly and high-performance components to develop bioactive coatings and packaging.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 4","pages":"519 - 533"},"PeriodicalIF":3.0,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143761791","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 compounds by UHPLC-MS/MS and physicochemical characterization of Melipona quadrifasciata honey","authors":"Marta dos Santos Diniz Freitas,&nbsp;Matheus Henrique Oliveira de Sousa,&nbsp;Camyla Ribeiro Gonzaga dos Santos,&nbsp;Carla Porto,&nbsp;Eduardo Jorge Pilau,&nbsp;Neusa Fernandes de Moura","doi":"10.1007/s00217-024-04655-0","DOIUrl":"10.1007/s00217-024-04655-0","url":null,"abstract":"<div><p>The characterization of honey from native bees provides insights into its complex chemical composition, which is rich in bioactive compounds with potential therapeutic properties. This study evaluated the physicochemical characteristics of honey from <i>Melipona quadrifasciata</i> over12 months, as well as identified, through UHPLC-ESI–MS/MS, the presence of bioactive compounds and how these variations are influenced by seasonal and environmental conditions. Results demonstrated the presence of phenolic acids, terpenes, and flavonoids throughout the year, were identified naringenin, kaempferol, sakuranetin, and pinocembrin. Compounds like kaempferol were present only during the warmer months, while afzelin and jaceosidin were identified in all months, with only variations in their relative percentage observed in the samples. The physicochemical analyses showed stable values for Brix and moisture, with moderate variations in total acidity and low concentrations of 5-HMF. These findings underscore the importance of seasonality and environmental conditions in determining the composition and properties of stingless bee honey, emphasizing its potential as a distinctive product.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 4","pages":"575 - 585"},"PeriodicalIF":3.0,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143761758","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}