Food Science and Biotechnology最新文献

Effects of amylopectin chain-length distribution and molecular order on starch digestibility and rheological properties of adzuki bean starch gels (Pat-muk) 支链淀粉链长分布和分子顺序对小豆淀粉凝胶淀粉消化率和流变性质的影响

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-10-27 DOI: 10.1007/s10068-026-02284-9

Eunyeong Sim, Young Kwang Ju, Young Hoon Jung

{"title":"Effects of amylopectin chain-length distribution and molecular order on starch digestibility and rheological properties of adzuki bean starch gels (Pat-muk)","authors":"Eunyeong Sim, Young Kwang Ju, Young Hoon Jung","doi":"10.1007/s10068-026-02284-9","DOIUrl":"10.1007/s10068-026-02284-9","url":null,"abstract":"<div><p>This study investigated the relationships among amylopectin chain-length distribution (CLD), molecular order, starch digestibility, and gel rheology in starches isolated from three Korean adzuki bean (<i>Vigna angularis (Willd.) Ohwi & H. Ohashi</i>) cultivars. All starches exhibited a C-type crystalline pattern, with relative crystallinity ranging from 21.4 to 24.5%. Hongmiin (HMI) starch showed the highest crystallinity, gelatinization enthalpy, and resistant starch content, indicating a highly ordered and thermally stable structure. Hongda (HD) starch exhibited the highest proportion of B1 chains (DP 13–24), setback viscosity, and slowly digestible starch fraction, suggesting enhanced starch chain reassociation during cooling. Huinguseul (HGS) starch contained the highest proportion of very long amylopectin chains (DP ≥ 37) and exhibited the greatest crossover strain, indicating superior deformation tolerance. These results demonstrate that molecular order governs starch digestibility, while amylopectin CLD determines gel network stability and rheological behavior, thereby providing new insights into the structure–function relationships of pat-muk.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 13","pages":"3671 - 3681"},"PeriodicalIF":3.9,"publicationDate":"2026-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149310695","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}

引用次数: 0

Extract-equivalent decursin and decursinol angelate reproduce major anti-inflammatory effects of Angelica gigas root ethanol extract in LPS-stimulated macrophages 当归乙醇提取物在lps刺激的巨噬细胞中重现了当归乙醇提取物的主要抗炎作用

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-09-14 DOI: 10.1007/s10068-026-02227-4

Kyoungmin Kim, Mi-Bo Kim, Suhyeon Baek, Yuya Kumagai, Gwang-woong Go, Lei Cao, Sanggil Lee

{"title":"Extract-equivalent decursin and decursinol angelate reproduce major anti-inflammatory effects of Angelica gigas root ethanol extract in LPS-stimulated macrophages","authors":"Kyoungmin Kim, Mi-Bo Kim, Suhyeon Baek, Yuya Kumagai, Gwang-woong Go, Lei Cao, Sanggil Lee","doi":"10.1007/s10068-026-02227-4","DOIUrl":"10.1007/s10068-026-02227-4","url":null,"abstract":"<div><p><i>Angelica gigas</i> Nakai root contains bioactive pyranocoumarins, including decursin (D) and decursinol angelate (DA), but the extent to which they contribute to the anti-inflammatory activity of <i>A. gigas</i> root ethanol extract (AGE) remains unclear. We compared 40 μg/mL AGE with an extract-equivalent D + DA mixture (17.7 μM D and 5.99 μM DA) in LPS-stimulated RAW264.7 macrophages. D + DA reduced LPS-induced <i>Tnf</i>, <i>Il1b</i>, and <i>Il6</i> expression; however, no apparent enhancement over the individual compounds was observed under the tested concentrations. In direct AGE versus D + DA comparisons, D + DA produced reductions comparable to those of AGE in cytokine mRNA expression, NF-κB nuclear localization, ROS accumulation, and NLRP3, pro-IL-1β, and IL-18 protein levels. AGE did not broadly reverse LPS-regulated integrated stress-response or mitochondrial proteostasis genes. These findings indicate that D and DA are major contributors to the anti-inflammatory and antioxidant effects of AGE, while other AGE constituents may also contribute.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 13","pages":"3777 - 3788"},"PeriodicalIF":3.9,"publicationDate":"2026-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149310266","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}

引用次数: 0

Effect of different reheating methods on the formation of volatile compounds in pre-cooked meatballs 不同再加热方式对预熟肉丸挥发性化合物形成的影响

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-09-07 DOI: 10.1007/s10068-026-02247-0

Fan Wu, Nan Li, Muhan Zhang, Pengpeng Li, Chong Sun, Weimin Xu, Daoying Wang, Jiaolong Li

{"title":"Effect of different reheating methods on the formation of volatile compounds in pre-cooked meatballs","authors":"Fan Wu, Nan Li, Muhan Zhang, Pengpeng Li, Chong Sun, Weimin Xu, Daoying Wang, Jiaolong Li","doi":"10.1007/s10068-026-02247-0","DOIUrl":"10.1007/s10068-026-02247-0","url":null,"abstract":"<div><p>Pork meatballs are widely consumed in China, however, the effects of common reheating methods on their flavor quality remain unclear. This study evaluated the instrumental flavor characteristics of pork meatballs reheated by boiling (BR), steaming (SR), microwave (MR), and steam–microwave combination (SR + MR) using electronic-nose, electronic-tongue, GC–MS, and free amino acid analysis. A total of 105 volatile compounds were identified in the samples. Reheating significantly increased the volatile compounds, with aldehydes and esters being the predominant contributors to aroma formation. SR produced the richest volatile profile, whereas MR promoted the formation of lipid oxidation-related compounds such as hexanal. Moreover, SR + MR maintained higher levels of umami amino acids and showed stronger umami and richness responses in the electronic-tongue. SR + MR produced a more balanced flavor profile by enhancing desirable aroma compounds and maintaining favorable taste characteristics. Therefore, SR + MR showed the most favorable instrumental flavor profile among the reheating methods tested.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 13","pages":"3635 - 3646"},"PeriodicalIF":3.9,"publicationDate":"2026-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149309984","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}

引用次数: 0

Garcinia mangostana pericarp extract and α-mangostin equally contained in the extract ameliorate thrombogenesis in vitro and in vivo 山竹果皮提取物和α-山竹苷均能改善体内和体外血栓形成

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-09-05 DOI: 10.1007/s10068-026-02289-4

Jin Tae Kim, Hui Mang Son, Xiaoman Zhan, Yimeng Zhou, Kang Hyuk Lee, Soo Min Lim, Seung Hyeon Lee, Ho Jin Lee, Hong Jin Lee

{"title":"Garcinia mangostana pericarp extract and α-mangostin equally contained in the extract ameliorate thrombogenesis in vitro and in vivo","authors":"Jin Tae Kim, Hui Mang Son, Xiaoman Zhan, Yimeng Zhou, Kang Hyuk Lee, Soo Min Lim, Seung Hyeon Lee, Ho Jin Lee, Hong Jin Lee","doi":"10.1007/s10068-026-02289-4","DOIUrl":"10.1007/s10068-026-02289-4","url":null,"abstract":"<div><p>In this study, we aimed to evaluate effects of <i>Garcinia mangostana</i> pericarp extract (GMPE) and α-mangostin on improvement of blood flow and underlying mechanisms. The 70% ethanol extract (GMPE70) possessing relatively high amount of α-mangostin as well as α-mangostin at the equal concentration in GMPE70 commonly suppressed NF-κB activation, reduced the expression of key adhesion molecules including intercellular adhesion molecule−1 (ICAM-1) and vascular cell adhesion molecule−1 (VCAM-1), and enhanced endothelial nitric oxide synthase (eNOS) phosphorylation in EA.hy926 endothelial cells. In addition, GMPE70 and α-mangostin significantly inhibited the interaction between EA.hy926 endothelial cells and THP-1 monocytes and suppressed the expression of LFA-1, the major leukocyte counter-receptor for ICAM-1. In collagen and epinephrine-induced thrombosis rat model, GMPE70 and α-mangostin attenuated vascular occlusion and regulated the gene expression of adhesion molecules. These findings suggest that <i>Garcinia mangostana</i> pericarp extract represents a promising candidate for the prevention of thrombosis and improvement of blood flow.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 13","pages":"3789 - 3797"},"PeriodicalIF":3.9,"publicationDate":"2026-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149309424","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}

引用次数: 0

Integrated chemical profiling, network pharmacology, molecular docking, and in vitro evaluation of the antioxidant and anti-inflammatory potential of a lipophilic fraction from Liriope platyphylla root 综合化学分析，网络药理学，分子对接，和体外评价的抗氧化和抗炎潜力的亲脂性部分，从白桦根

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-09-03 DOI: 10.1007/s10068-026-02291-w

Van-Long Truong, Razanamanana H. G. Rarison, Ji-Hong Bang, Yeon-Ji Bae, Nitin Nitin, Woo-Sik Jeong

{"title":"Integrated chemical profiling, network pharmacology, molecular docking, and in vitro evaluation of the antioxidant and anti-inflammatory potential of a lipophilic fraction from Liriope platyphylla root","authors":"Van-Long Truong, Razanamanana H. G. Rarison, Ji-Hong Bang, Yeon-Ji Bae, Nitin Nitin, Woo-Sik Jeong","doi":"10.1007/s10068-026-02291-w","DOIUrl":"10.1007/s10068-026-02291-w","url":null,"abstract":"<div><p>This study characterized the chemical composition and evaluated the antioxidant potential of lipophilic fraction from <i>Liriope platyphylla</i> root (LLPR) using gas chromatography–mass spectrometry, computational analyses, and in vitro assays. A total of 63 compounds were tentatively identified in LLPR using gas chromatography–mass spectrometry analysis. Network pharmacology and molecular docking predicted possible associations of LLPR constituents with oxidative stress- and inflammation-related proteins, including NFE2L2, KEAP1, TLR4, NFKB1, and PTGS2. LLPR exhibited an antioxidant capacity in cell-free antioxidant assays. In lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages, LLPR restored LPS-suppressed catalase expression, partially increased glutathione peroxidase and superoxide dismutase expression, enhanced heme oxygenase-1 expression, and reduced intracellular reactive oxygen species accumulation. Furthermore, LLPR attenuated the levels of nitric oxide, inducible nitric oxide synthase, cyclooxygenase-2, and interleukin-1β in LPS-treated macrophages. These findings provide preliminary evidence that LLPR exhibits antioxidant and anti-inflammatory activities in vitro, whereas the predicted molecular associations require direct mechanistic validation.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 13","pages":"3749 - 3763"},"PeriodicalIF":3.9,"publicationDate":"2026-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149310036","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}

引用次数: 0

Ethylene and 1-methylcyclopropene modulate aroma volatile profiles in kiwifruit (Actinidia spp.) during postharvest storage 乙烯和1-甲基环丙烯对猕猴桃采后贮藏香气挥发谱的影响

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-09-03 DOI: 10.1007/s10068-026-02248-z

Inhwan Kim, Eunyoung Park, Hyunjun Lee, Donghee Ahn, Jeong Hee Choi, Kee-Jai Park, Jeong-Ho Lim, Jihyun Lee

{"title":"Ethylene and 1-methylcyclopropene modulate aroma volatile profiles in kiwifruit (Actinidia spp.) during postharvest storage","authors":"Inhwan Kim, Eunyoung Park, Hyunjun Lee, Donghee Ahn, Jeong Hee Choi, Kee-Jai Park, Jeong-Ho Lim, Jihyun Lee","doi":"10.1007/s10068-026-02248-z","DOIUrl":"10.1007/s10068-026-02248-z","url":null,"abstract":"<div><p>Kiwifruit is a climacteric fruit, and ethylene-mediated ripening accelerates quality deterioration during storage. In this study, volatile compound composition was profiled during storage for 0–10 d under control, ethylene, and 1-methylcyclopropene (1-MCP) treatments. A total of 27 volatile compounds were identified, comprising nine aldehydes, seven esters, four alcohols, five terpenes, one ketone, and one furanone. Total volatile contents, expressed as internal standard equivalents, increased to 6335 µg/kg in control fruit and 8771 µg/kg in ethylene-treated fruit by day 10, whereas 1-MCP-treated fruit showed a decline to 71.5% of initial levels. Relative odor activity values (rOAV) indicated aldehyde-driven odor activity at early stages across treatments, followed by increased ester odor activity in the control and ethylene-treated fruits. In contrast, esters remained below key odor activity thresholds throughout storage in 1-MCP-treated fruits. These findings improve the understanding of aroma development in kiwifruit during storage in response to ethylene and 1-MCP treatments.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 13","pages":"3621 - 3633"},"PeriodicalIF":3.9,"publicationDate":"2026-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-026-02248-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149310038","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}

引用次数: 0

Comparative metabolomic profiling of tissue-specific Korean red pepper (Capsicum annuum L.) powders from Subicho and Bulcolor cultivars Subicho和Bulcolor品种组织特异性韩国红辣椒（Capsicum annuum L.）粉末的比较代谢组学分析

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-09-03 DOI: 10.1007/s10068-026-02274-x

Hahyeong Yu, Eunyoung Park, Ji-Ho Lee, Seoyeong Kim, Kyung-Hyung Ku, Jeong Hee Choi, Hyang Sook Chun, Jeong-Ho Lim, Jihyun Lee

{"title":"Comparative metabolomic profiling of tissue-specific Korean red pepper (Capsicum annuum L.) powders from Subicho and Bulcolor cultivars","authors":"Hahyeong Yu, Eunyoung Park, Ji-Ho Lee, Seoyeong Kim, Kyung-Hyung Ku, Jeong Hee Choi, Hyang Sook Chun, Jeong-Ho Lim, Jihyun Lee","doi":"10.1007/s10068-026-02274-x","DOIUrl":"10.1007/s10068-026-02274-x","url":null,"abstract":"<div><p>Hot air-dried red peppers are consumed as spices worldwide for their color, flavor, and nutritional value. However, comprehensive metabolomic studies are limited. This study addresses this research gap by investigating metabolite profiles of two Korean red pepper cultivars (Subicho, landrace; and Bulcolor, virus-resistant cultivar) across three different tissues and two harvest time points. Comprehensive profiling using GC–QqQ MS, HPLC–DAD, and UHPLC–MS platforms identified 160 primary metabolites and multiple secondary metabolite classes including capsaicinoids, carotenoids, and polyphenols. The placenta of Subicho contained markedly higher levels of essential amino acids, whereas Bulcolor exhibited elevated sterols, tocopherols, and essential fatty acids associated with virus resistance. Capsaicinoid content was highest in the placenta tissues, especially in the Subicho at early harvest (16,879.5 ± 398.3 μg/g), whereas the pericarp tissues were the primary sites for carotenoid accumulation. Principal component analysis resolved clear separation (PC1: 58.9%, PC2: 30.8%) by cultivar, tissue, and harvest timing. The high-resolution cultivar-, tissue-, and harvest-specific metabolomic database established in this study provides a critical scientific reference for hot air-dried red peppers. This resource offers a foundation for optimized cultivar selection, targeted utilization of specific tissues, and rigorous quality assessment in breeding programs, industrial production, and evidence-based consumer decision making.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 13","pages":"3609 - 3619"},"PeriodicalIF":3.9,"publicationDate":"2026-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-026-02274-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149310037","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}

引用次数: 0

Diallyl trisulfide suppresses GP130-dependent signaling to induce mitotic arrest and death receptor‑dependent apoptosis in gastric cancer cells 二烯丙基三硫化物抑制gp130依赖的信号传导诱导胃癌细胞有丝分裂阻滞和死亡受体依赖的凋亡

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-09-03 DOI: 10.1007/s10068-026-02285-8

Jianli Li, Haiqin Ren, Liyue Zhang, Kaili Liu, Jiafeng Wang, Lin Zhou, Jing Sun, Zhongyuan Qu, Xiang Zou

{"title":"Diallyl trisulfide suppresses GP130-dependent signaling to induce mitotic arrest and death receptor‑dependent apoptosis in gastric cancer cells","authors":"Jianli Li, Haiqin Ren, Liyue Zhang, Kaili Liu, Jiafeng Wang, Lin Zhou, Jing Sun, Zhongyuan Qu, Xiang Zou","doi":"10.1007/s10068-026-02285-8","DOIUrl":"10.1007/s10068-026-02285-8","url":null,"abstract":"<div><p>Gastric cancer remains a highly lethal malignancy with limited therapeutic options. Diallyl trisulfide (DATS), a garlic-derived organosulfur compound, shows anticancer activity, but its upstream mechanisms in gastric cancer remain unclear. In this study, DATS reduced cell viability and induced mitotic arrest, as indicated by increased phosphorylation of histone H3. DATS downregulated GP130, inhibited STAT3, AKT, and ERK phosphorylation, activated FOXO3a, disrupted the CDK1-cyclin B1 axis, altered spindle assembly checkpoint proteins, disorganized actin microfilaments, and triggered death receptor-mediated apoptosis. Together, these findings indicate that DATS exerts antiproliferative effects in AGS cells through mitotic disruption and apoptosis, with GP130-related signaling likely representing a contributing component of this response. These findings provide mechanistic support for the functional relevance of garlic-derived bioactive compounds in food science research.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 13","pages":"3735 - 3747"},"PeriodicalIF":3.9,"publicationDate":"2026-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149310026","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}

引用次数: 0

Comparative effects of cooking methods on arsenic speciation and risk assessment in Eriocheir sinensis 不同烹饪方法对中华绒螯蟹体内砷形成及风险评价的比较影响

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-09-02 DOI: 10.1007/s10068-026-02290-x

Mengmeng Chen, Huan Cao, Zijun Wang, Yingjie Pan, Yong Zhao, Haiquan Liu

{"title":"Comparative effects of cooking methods on arsenic speciation and risk assessment in Eriocheir sinensis","authors":"Mengmeng Chen, Huan Cao, Zijun Wang, Yingjie Pan, Yong Zhao, Haiquan Liu","doi":"10.1007/s10068-026-02290-x","DOIUrl":"10.1007/s10068-026-02290-x","url":null,"abstract":"<div><p>This study investigated the effects of six cooking methods (steaming, bag-steaming, microwaving, bag-microwaving, boiling, and frying) on arsenic species in <i>Eriocheir sinensis</i>, and assessed bioaccessibility and health risk for raw, microwaved, and steamed samples. Bag-steaming increased pentavalent inorganic arsenic (iAs<sup>5</sup>⁺) in female breast meat by 283.13%. Boiling elevated iAs<sup>5</sup>⁺ in male hepatopancreas by 431.06%. Steaming decreased trivalent inorganic arsenic (iAs<sup>3</sup>⁺) in male hepatopancreas by 90.39%, whereas microwaving reduced it in female hepatopancreas by 91.04%. Gastrointestinal bioaccessibility of iAs<sup>5+</sup> was enhanced under microwaving (202.90% in males and 173.91% in females), indicating matrix-dependent release. Target cancer risk varied among cooking methods, with microwaving exceeding 10<sup>–6</sup> in some cases. Cooking induced pronounced arsenic heterogeneity, as divergent responses across tissues and sexes suggested species retention in edible tissues or release into exudates. These findings indicate that cooking-induced speciation changes and bioaccessibility may influence dietary exposure, providing a scientific basis for dietary safety recommendations.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 13","pages":"3813 - 3825"},"PeriodicalIF":3.9,"publicationDate":"2026-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149309853","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}

引用次数: 0

Effects of non-thermal disinfection systems on Sclerotinia sclerotiorum decay and quality attributes of spring-harvested Napa cabbage during long-term storage in South Korea 非热消毒系统对韩国春收纳帕白菜菌核菌核衰变和品质特性的影响

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-09-01 DOI: 10.1007/s10068-026-02288-5

Ji-Yeon Lee, Ju-Hui Lee, Eun-Young Chung, Sang-Soon Kim

{"title":"Effects of non-thermal disinfection systems on Sclerotinia sclerotiorum decay and quality attributes of spring-harvested Napa cabbage during long-term storage in South Korea","authors":"Ji-Yeon Lee, Ju-Hui Lee, Eun-Young Chung, Sang-Soon Kim","doi":"10.1007/s10068-026-02288-5","DOIUrl":"10.1007/s10068-026-02288-5","url":null,"abstract":"<div><p>Climate change has reduced highland Napa cabbage production in South Korea, increasing demand for reliable long-term storage. Three non-thermal disinfection systems (hypochlorous acid (HOCl, 50–80 ppm), cold plasma (DBD-based, ~30 ppb ozone), and chlorine dioxide (ClO<sub>2</sub>, 12.96–22.68 g total release)) were evaluated for microbial suppression and quality maintenance of spring-harvested Napa cabbage stored at 1 ± 0.5 °C for 93 days in commercial-scale cold rooms. All systems suppressed mold growth, confirmed as <i>Sclerotinia sclerotiorum</i> via real-time PCR. ClO<sub>2</sub> exhibited the strongest antifungal efficacy but caused significantly higher mean weight loss (9.48%, <i>p</i> < 0.05) during Days 79–93, attributed to oxidative degradation of epicuticular wax. Cold plasma induced localized reductions in soluble solids near the device, suggesting a dose-dependent physiological stress response. Efficacy of all systems declined after Day 51, indicating that integration with controlled atmosphere or modified atmosphere packaging is necessary for extended storage stability.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 13","pages":"3837 - 3848"},"PeriodicalIF":3.9,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149309469","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}

引用次数: 0