European Food Research and Technology最新文献

{"title":"Evaluation of biochemical profiles in walnut (Juglans regia L.) genotypes and predictive modeling using advanced machine learning algorithms","authors":"Fatih Temizyürek,&nbsp;Muhammet Ali Gündeşli,&nbsp;Yavuz Canbay,&nbsp;Hacı Osman Özatar,&nbsp;Esra Gölcü,&nbsp;Vahdet Cemil Altun,&nbsp;Ömer Atagül,&nbsp;Murat Güney,&nbsp;Ebru Kafkas,&nbsp;Remzi Ugur,&nbsp;Mehmet Sütyemez","doi":"10.1007/s00217-025-04826-7","DOIUrl":"10.1007/s00217-025-04826-7","url":null,"abstract":"<div><p>Biochemical parameters such as phenolic compounds, tocopherols and polyunsaturated fatty acids (omega-6 and omega-3 etc.) found in walnuts support cardiovascular health with their high antioxidant content, reduce inflammation and improve the blood lipid profile and show positive effects such as lowering LDL cholesterol, increasing HDL and reducing oxidative stress. This study investigates the application of machine learning algorithms to predict the biochemical properties of 10 walnut (<i>Juglans regia</i> L.) genotypes selected from the Kahramanmaraş region and three commonly cultivated walnut cultivars (Maraş-18, Chandler, and Franquette). Plant material was collected between 2020–2021, and analyses were conducted on biochemical components, including polyphenols, antioxidant capacity, protein, oil, fatty acids, sugars, and organic acids using HPLC, GC, and spectrophotometric methods. The highest total phenolic content was found in genotype 46KM-5 (402.6 mg GAE/100 g), and the highest antioxidant capacity in genotype 46KM-13 (73.77%). The 46KM-9 genotype exhibited the highest oil content (71.60%) and the highest total sugar content (3.27%), while sucrose was the dominant sugar. Regarding fatty acids, genotype 46KM-19 had the highest linoleic acid content (60.88%), and genotype 46KM-21 showed the highest oleic acid content (20.88%). Malic acid emerged as the dominant organic acid, with the highest content observed in genotype 46KM-9 (6.55%). In addition, various machine learning algorithms such as such as decision tree, support vector regression, K-nearest neighbor (KNN), gradient boosting, multi-layer perceptron, and linear regression (LR) have been used to assess the biochemical properties of genotypes using hyperparameter optimization. KNN algorithm generally provided high performance in prediction processes by exhibiting very low error rates. This study's results align with previous research, highlighting walnut genotype variation and nutritional benefits. Machine learning predicts key traits, aiding breeders and consumers in health-focused production and better genotype selection for improved cultivation.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"3105 - 3122"},"PeriodicalIF":3.2,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-025-04826-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227950","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":"Investigation of antidiabetic, hypolipidemic and hypocholesterolemic effects of antioxidant-enriched microcrystalline cellulose","authors":"Naciye Ünver","doi":"10.1007/s00217-025-04834-7","DOIUrl":"10.1007/s00217-025-04834-7","url":null,"abstract":"<div><p>A large amount of almond shells and hulls remain as agro-industrial waste in almond processing. Since these wastes are generally not utilized, they cause environmental pollution. However, the almond hull is rich in phenolic compounds, whereas the almond shell is rich in lignocellulosic compounds. In this study, the antidiabetic, hypolipidemic and hypocholesterolemic effects of a complex of phenolic extract and microcrystalline cellulose (antioxidant-enriched microcrystalline cellulose) produced from almond hull and shell were investigated. Firstly, inhibitory activities on α-amylase and α-glucosidase were examined to determine the antidiabetic activity of phenolic extract obtained from almond hull (PE-AH), microcrystalline cellulose obtained from almond shell (MCC-AS) and antioxidant-enriched microcrystalline cellulose (AE-MCC-AS). In these examinations, it was found that PE-AH (IC₅₀:11.24 for α-amylase and IC₅₀:10.95 for α- glucosidase) had the highest activity against both enzymes, followed by AE-MCC-AS (IC₅₀: 14.10 for α-amylase and IC₅₀: 15.77 for α- glucosidase) and MCC-AS (IC₅₀:51.37 for α-amylase and IC₅₀: 28.99 for α- glucosidase), respectively. It was determined that MCC-AS and AE-MCC-AS showed glucose absorption even at low glucose concentrations and had similar effects in terms of glucose diffusion. Similar to the antidiabetic activity, PE-AH had the highest activity on lipase (IC₅₀: 3.64), followed by AE-MCC-AS (IC₅₀: 13.90) and MCC-AS (IC₅₀: 71.92), respectively. Regarding cholesterol adsorption capacity, AE-MCC-AS had approximately 8-fold more adsorption capacity than MCC-AS, indicating that phenolic compounds were more effective than MCC on cholesterol adsorption capacity. In conclusion, the study results demonstrated that AE-MCC-AS is a versatile MCC-phenolic extract complex that exhibits antidiabetic, hypolipidemic and hypocholesterolemic effects.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"3141 - 3150"},"PeriodicalIF":3.2,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-025-04834-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227952","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":"Using fluorescence spectra to quantitatively evaluate the constituent content and functionality of hydroponically grown Fragaria × Ananassa","authors":"Hidemichi Sano,&nbsp;Satoru Kawaguchi,&nbsp;Toshifumi Iimori,&nbsp;Masahiro Kuragano,&nbsp;Kiyotaka Tokuraku,&nbsp;Koji Uwai","doi":"10.1007/s00217-025-04821-y","DOIUrl":"10.1007/s00217-025-04821-y","url":null,"abstract":"<div><p>Strawberry leaves contain polyphenolic compounds such as elagitannins and flavonoids and are thought to possess antioxidant and amyloid-β (Aβ) aggregation inhibitory properties. However, strawberry leaves are usually discarded because their functional components vary with growth stages and environmental factors, and a method that immediately evaluates such functional strawberry leaf components in the field has not yet been developed. In this study, the fluorescence spectra obtained by irradiating strawberry leaves with excitation light were used to analyze strawberry leaves during hydroponic cultivation. Standard methods that assess the functional components (chlorophyll, total polyphenol and flavonoid content, ellagic acid, ferulic acid, naringenin) and functionality (free radical–scavenging activity, ferric reducing antioxidant power, oxygen radical absorptivity, and Aβ aggregation inhibition activity) of plants were performed. The correlations between fluorescence spectra and these parameters were analyzed using spectral indices analyses. The correlation between each spectral index and component amount and functionality of the obtained predictive model was 0.84 ≥ <i>R</i> ≥ 0.61. This new method facilitates the simultaneous and nondestructive prediction of both component content and functionality of strawberry leaves and allows the determination of optimal strawberry leaves for utilization as a source of functional foods and medicinal material.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"3087 - 3103"},"PeriodicalIF":3.2,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227906","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 recent advances in carrageenan-based films for sustainable food packaging applications","authors":"Thulasidhas Dhilipkumar,&nbsp;Abdellatif M. Sadeq,&nbsp;P Karuppusamy,&nbsp;Karthik V. Shankar,&nbsp;Arun Prasad Murali,&nbsp;Abdulbasit A. Darem,&nbsp;Karuppaiah Selvakumar,&nbsp;Jayant Giri","doi":"10.1007/s00217-025-04835-6","DOIUrl":"10.1007/s00217-025-04835-6","url":null,"abstract":"<div><p>The use of non-renewable plastic packaging poses significant environmental challenges. To address these issues, researchers are focused on developing sustainable packaging materials that are environmentally friendly alternatives. The carrageenan (CG), a polysaccharide derived from seaweed, has been processed into a packaging film and studied for food packaging applications due to its distinctive physicochemical properties. CG-based films have garnered attention due to their abundant availability, ability to form films, and overall effectiveness. The current review outlines recent advances in the preparation of CG-based films for various fields of food packaging, such as active, edible, and antimicrobial packaging. Moreover, a brief insight is provided into the effect of additive inclusion on physicochemical, antimicrobial, and antioxidant properties of CG-based films. The suitability of different types of CG, such as kappa (κ), iota (ι), and lambda (λ) for food packaging applications is also discussed by considering their individual film-forming abilities, gel strength, and compatibility with functional additives. The use of CG-based films in food preservation, including their ability to extend the shelf life of fruits, vegetables, meats, and dairy products, is also reviewed. Furthermore, the review addresses the challenges and limitations associated with CG-based films, such as their sensitivity to moisture, mechanical strength, and difficulties in commercial-scale production. The consumer perception and safety aspects related to the use of CG films in food contact applications are also highlighted in the present review. Overall, this review presents a comprehensive overview of CG-based films, covering their preparation, properties, applications, safety, limitations, and future research directions for their development as eco-friendly food packaging materials.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"3151 - 3173"},"PeriodicalIF":3.2,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-025-04835-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227953","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":"Volatile flavor characteristics and microbial fermentation differences of water kefir grains from different origins","authors":"Yani Wang,&nbsp;Xiaolei Wang,&nbsp;Yonghui Xu,&nbsp;Yanlong Li,&nbsp;Yunguo Liu,&nbsp;Xiangna Lin","doi":"10.1007/s00217-025-04823-w","DOIUrl":"10.1007/s00217-025-04823-w","url":null,"abstract":"<div><p>To assess the quality differences of water kefir (WK) grains from different regions, this study investigated the volatile flavor components and microbial composition of sugar-containing water kefir fermented beverages. Understanding these variations is crucial for optimizing fermentation conditions and developing starter cultures with distinct flavor profiles. The volatile components of water kefir beverages from eight regions were analyzed using an electronic nose (E-nose) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). Partial least squares discriminant analysis (PLS-DA) effectively differentiated the flavor profiles of samples from different regions. GC-MS analysis identified 41 volatile compounds, eight of which were key differential compounds, including isoamyl acetate, ethyl octanoate, ethyl 4-hydroxymandelate, ethyl decanoate, Propan-1-ol, ethanol, acetic acid, and octanoic acid. High-throughput sequencing and correlation analysis revealed that specific microbial taxa, such as <i>Pediococcus</i>, <i>Lactobacillaceae</i>, and <i>Novosphingobium resinovorum</i>, were closely associated with the production of these key volatile compounds. Based on the obtained data, this study provides new insights into the relationship between microbial composition and volatile compounds during water kefir fermentation, which will facilitate the development of water kefir products with consistent and desirable flavor characteristics.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"3019 - 3032"},"PeriodicalIF":3.2,"publicationDate":"2025-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227905","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":"Assessment of the prebiotic properties of fructooligosaccharides extracted from dragon fruit (Selenicereus undatus) peel","authors":"Diana Leticia Villafán-González,&nbsp;Santiago Gallegos-Tintoré,&nbsp;Mónica Noel Sánchez-González,&nbsp;Luis Chel-Guerrero,&nbsp;David Betancur-Ancona","doi":"10.1007/s00217-025-04827-6","DOIUrl":"10.1007/s00217-025-04827-6","url":null,"abstract":"<div><p>Dragon fruit peel contains fructooligosaccharides (FOS), which are fructose polymers considered a relevant source of soluble dietary fiber with potential prebiotic effects since they are selectively fermented by the intestinal microbiota. The aim of this study was to evaluate the extraction and partial purification of FOS present in dragon fruit peel. Resistance to hydrolysis was analyzed in a static in vitro digestion model, and the effect of the extract as a carbon source substitute to stimulate the growth of three bacterial strains: <i>Lacticaseibacillus casei</i>,<i> Lacticaseibacillus rhamnosus</i>, and <i>Lactobacillus delbrueckii</i>. FOS were extracted following a 2² factorial design with four central points to assess the effect of peel/solvent ratio (A) and solvent ratio (B) on the extraction of fructooligosaccharides from freeze-dried dragon fruit peel flour. After extraction, an ultrafiltration process was carried out using a membrane with a cutoff size of 1 kDa. Data analysis determined that the best treatment was the solid/solvent ratio of 1:30 (w/v) with ethanol at a concentration of 40%. A hydrolysis resistance of 56.36% was observed. The ultrafiltered extract significantly (<i>p</i> &lt; 0.05) stimulated the growth of the <i>L. casei</i> strain, while the non-ultrafiltered extract more effectively promoted the growth of <i>L. rhamnosus</i>; in the case of <i>L. delbrueckii</i>, neither extract significantly (<i>p</i> &lt; 0.05) stimulated its growth. This study demonstrated that fructooligosaccharides extracted from dragon fruit peel have partial resistance to hydrolysis and can stimulate the growth of <i>L. casei</i> and <i>L. rhamnosus</i> strains.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"3047 - 3057"},"PeriodicalIF":3.2,"publicationDate":"2025-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227908","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":"Screening and characterization of potential Lactobacillus strains with anti-Helicobacter pylori activity through principal component analysis","authors":"Zihao Liu,&nbsp;Leijuan Yu,&nbsp;Yanlei Han,&nbsp;Shanshan Wang,&nbsp;Yiming Wang,&nbsp;Hui Xu","doi":"10.1007/s00217-025-04818-7","DOIUrl":"10.1007/s00217-025-04818-7","url":null,"abstract":"<div><p><i>Helicobacter pylori</i> is considered a causative agent of gastrointestinal diseases. Treatment for <i>H. pylori</i> has caused a significant increase in drug-resistant strains, making it very important to develop new treatment strategies. Lactic acid bacteria are natural microbial species. Owing to their excellent antibacterial activity and probiotic characteristics, they have received significant attention for their ability to suppress <i>H. pylori</i> infection. Nine strains were selected from sixty-four <i>Lactobacillus</i> strains sourced from infant feces and fermented foods to assess the inhibition of <i>H. pylori</i> growth and urease activity. Acid resistance, hydrophobicity, auto-aggregation, and co-aggregation with <i>H. pylori</i> were characterized and integrated with synthetic assessment using principal component analysis to obtain two strains, Scr72 and Scr19. Both strains were identified as <i>Lactiplantibacillus plantarum</i> using 16S rRNA gene sequencing. Moreover, both <i>Lactiplantibacillus plantarum</i> strains significantly reduced the levels of the pro-inflammatory cytokine interleukin 8 in human gastric epithelial cells (GES-1) during <i>H. pylori</i> infection and exhibited harmless γ-hemolysis activity and antibiotic sensitivity. When live cells or cell-free supernatants of both strains were co-cultured with <i>H. pylori</i>, the survival count of <i>H. pylori</i> decreased significantly. Based on these preliminary findings, <i>L. plantarum</i> Scr72 and <i>L. plantarum</i> Scr19 derived from pickled vegetables have the potential to act as probiotics against <i>H. pylori</i> infection.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"3007 - 3018"},"PeriodicalIF":3.2,"publicationDate":"2025-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227884","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":"Dissecting dietary hazards: cytogenotoxic impacts of monosodium glutamate, baking powder, and citric acid using Allium cepa assay","authors":"Yashasvi Rajgour,&nbsp;Ritika Chauhan,&nbsp;Mamta Negi,&nbsp;Shefali Sharma,&nbsp;Neelam Thakur,&nbsp;Lata Kumari,&nbsp;Gagandeep Singh,&nbsp;Umesh Kumar","doi":"10.1007/s00217-025-04830-x","DOIUrl":"10.1007/s00217-025-04830-x","url":null,"abstract":"<div><p>Food additives are used to provide specific flavor and color to food and to increase its shelf life. Numerous studies have highlighted concerns about the potential harmful effects of various food additives and preservatives. This research evaluated the cytogenotoxic effects of three different food additives, namely monosodium glutamate (MSG), baking powder (BKP), and citric acid (CA), using an <i>Allium cepa</i> model. The mitotic index was reduced at both 1 and 3 h following exposure to two concentrations (0.05% and 0.5%) of these food additives. A decrease in cell division rate and the mitotic index percentage indicated cytotoxicity. The food additives induced different types of chromosomal abnormalities, with binucleated cells being the most common and laggards being the least common. Citric acid has shown a greater cytogenotoxic effect than monosodium glutamate and baking powder. According to the findings of this research, these compounds could be a biological hazard, so constant monitoring and evaluation of food additives is crucial. Therefore, it is advised to consume these additives in an adequate manner.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"3059 - 3069"},"PeriodicalIF":3.2,"publicationDate":"2025-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227890","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":"Transcriptomic and metabolomic analysis: effects of different temperature conditions on higher alcohol production by Saccharomyces cerevisiae in grape must and exploration of related genes","authors":"Yonghong Lin,&nbsp;Na Zhang,&nbsp;Haomin Sun,&nbsp;Yazi Zhou,&nbsp;Tingrui Yan,&nbsp;Weishuai Qin,&nbsp;Wu Meng","doi":"10.1007/s00217-025-04825-8","DOIUrl":"10.1007/s00217-025-04825-8","url":null,"abstract":"<div><p>Higher alcohols, produced during the process of alcoholic fermentation <i>by Saccharomyces cerevisiae</i>, significantly influence the flavor and safety of products. This study investigates the effect of temperature (18 °C, 23 °C, and 28 °C) on higher alcohol production using grape juice as the fermentation medium, by analyzing the transcriptomics and metabolomics of <i>S. cerevisiae</i> EC1118-a. By integrating these data, we identified differentially expressed genes (DEGs) associated with higher alcohol metabolism. And established correlations between DEGs and differential metabolites. Furthermore, single-gene knockout experiments of key pathway genes were conducted to elucidate their roles in regulating higher alcohol production. Within the temperature range of 18 °C to 28 °C, the yield of higher alcohols in <i>S. cerevisiae</i> EC1118-a increased with rising temperature. Moreover, temperature significantly influenced metabolic pathways associated with amino acid biosynthesis (ko01230), pyruvate metabolism (ko00620), glycolysis/gluconeogenesis (ko00010), purine metabolism (ko00230), glycine, serine, and threonine metabolism (ko00260). To evaluate their impact on higher alcohol synthesis, we selected 7 genes (<i>FUN14</i>,<i> PET18</i>,<i> PHO84</i>,<i> SER33</i>,<i> SSA1</i>,<i> THI4</i>, and <i>YKR033C</i>) exhibiting significant expression changes. Knockout of those DEGs resulted in reduced levels of 1-propanol (2-methyl), 1-butanol (2-methyl), 1-butanol (3-methyl), and phenethyl alcohol in the EC1118a-<i>PHO84</i> strain by 14.72%, 8.93%, 11.19%, and 7.66%, respectively. Similarly, in the EC1118a-<i>SER33</i> strain, these compounds decreased by 12.66%, 18.22%, 6.72%, and 13.37%. In the EC1118a-<i>THI4</i> strain, levels of 1-butanol (3-methyl) and phenethyl alcohol decreased by 6.65% and 5.00%, respectively. Additionally, fermentation broths from the EC1118a-<i>PHO84</i> and EC1118a-<i>THI4</i> knockout strains showed a significant increase in 2,3-butanediol content. Ultimately, this research provides a foundation for developing industrial yeast strains with reduced higher alcohol production through gene knockout technology, thereby contributing to the improvement of wine quality by enhancing its aroma profile and ensuring greater safety in the final product.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"3033 - 3046"},"PeriodicalIF":3.2,"publicationDate":"2025-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227885","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":"Fructosylglycine assembles into melanoidin with more glycine than glucose while heating","authors":"Ghassan Faisal Mohsin,&nbsp;Andrea Isabel Hornemann,&nbsp;Franz-Josef Schmitt","doi":"10.1007/s00217-025-04811-0","DOIUrl":"10.1007/s00217-025-04811-0","url":null,"abstract":"<div><p>In this study, melanoidins formed from fructosylglycine and heated mixtures of glycine and glucose were analyzed and compared using spectroscopic techniques including UV/Vis, FTIR, EPR, NMR, as well as elemental analysis (EA). EA revealed that melanoidin formed from fructosylglycine incorporates a higher proportion of glycine compared to melanoidin produced through the direct reaction of glycine and glucose upon heating. FTIR spectra identified carbonyl or carboxyl groups with distinct bands at ~ 1749–1759 cm⁻¹, contributing to the extended π-electron system observed at 170–200 ppm in NMR spectra. EPR measurements demonstrated a higher abundance of unpaired electrons in fructosylglycine-derived melanoidin. The UV/Vis, FTIR, and NMR data indicated that the backbones of fructosylglycine-derived melanoidins contain a greater number of conjugated π bonds. Therefore, we conclude that the melanoidin skeleton synthesized from fructosylglycine includes more amino acid residues, owing to enhanced activation of nitrogen in the secondary amine of fructosylglycine compared to the primary amine of glycine. EPR results further reveal a positive correlation between melanoidin absorbance spectra, the size of their π-electron system, and antioxidant activity. These findings suggest that the nucleophilic attack of glycine’s amino group on glucose’s carbonyl group is facilitated in secondary amines, indicating a potential pathway to enhance melanoidin formation by incorporating secondary amines during food processing.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"2979 - 2992"},"PeriodicalIF":3.2,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-025-04811-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227888","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}