Food Science and Biotechnology最新文献

Oral administration of evening primrose leaf extract improves cognitive impairment in 5xFAD transgenic mice 月见草叶提取物可改善5xFAD转基因小鼠的认知障碍

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-04-15 DOI: 10.1007/s10068-026-02124-w

Yoonsu Kim, Minjung Cho, Yunju Woo, Jihyeon Park, Ji Sun Lim, Jeong Soon Lee, Jisun Oh

{"title":"Oral administration of evening primrose leaf extract improves cognitive impairment in 5xFAD transgenic mice","authors":"Yoonsu Kim, Minjung Cho, Yunju Woo, Jihyeon Park, Ji Sun Lim, Jeong Soon Lee, Jisun Oh","doi":"10.1007/s10068-026-02124-w","DOIUrl":"10.1007/s10068-026-02124-w","url":null,"abstract":"<div><p>This study investigated the cognitive benefits of <i>Oenothera biennis L.</i> (evening primrose) leaf (EPL) ethanolic extract in 5xFAD mice, a transgenic model of Alzheimer's disease (AD). Starting at two months of age, mice orally received EPL extract (100 or 200 mg/kg BW per administration), three times per week for 14 weeks. Cognitive performance was assessed using the passive avoidance, Morris water maze, and Y-maze tasks. EPL-treated mice showed significant improvements in associative and spatial learning and memory, although working memory was unaffected. EPL also reduced plasma levels of pro-inflammatory mediators, including tumor necrosis factor-alpha (TNFα) and nitric oxide, and suppressed <i>TNFα</i>, <i>interleukin-6</i> mRNA, and cyclooxygenase-2 expression in the brain. Histological analysis revealed reduced amyloid-beta (Aβ) plaque accumulation in AD-vulnerable hippocampal regions. These results suggest that chronic EPL supplementation may alleviate neuroinflammation and Aβ burden while enhancing cognitive function, highlighting its potential as a natural dietary intervention for AD prevention or management.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 6","pages":"1601 - 1610"},"PeriodicalIF":3.1,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147754466","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

Nutritional and environmental implications of incorporating cultivated meat into the Korean diets: a preliminary analysis 将养殖肉类纳入韩国饮食的营养和环境影响：初步分析

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-04-10 DOI: 10.1007/s10068-026-02115-x

Daniel Ryu, Hae Jin Park, Yujin Ahn, Jieun Oh, Yooheon Park

{"title":"Nutritional and environmental implications of incorporating cultivated meat into the Korean diets: a preliminary analysis","authors":"Daniel Ryu, Hae Jin Park, Yujin Ahn, Jieun Oh, Yooheon Park","doi":"10.1007/s10068-026-02115-x","DOIUrl":"10.1007/s10068-026-02115-x","url":null,"abstract":"<div><p>The livestock sector is a major source of greenhouse gas emissions. With rising meat demand in Asia, balancing sustainability and nutrition is critical. This study assessed the environmental and nutritional impacts of partially replacing conventional meat with cultivated meat in the Korean diet using a hybrid life cycle assessment integrating greenhouse gas emissions and nutritional indicators. Substitution scenarios of 10–75% were modeled for beef, pork, and chicken, incorporating emission variability to evaluate trade-offs. Beef substitution achieved the largest emission reductions, up to 74.6%, while pork showed moderate benefits and chicken variable outcomes. Nutritionally, cultivated meat improved protein-to-fat ratios across scenarios, particularly in chicken substitution, with modeled protein increases up to 355% and fat reductions up to 325%. Overall, results indicate environmental performance depends on baseline meat type, while nutritional outcomes remain favorable. These findings provide preliminary evidence relevant to sustainable development discussions in future food systems.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 6","pages":"1495 - 1499"},"PeriodicalIF":3.1,"publicationDate":"2026-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147754460","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

Chemical fingerprinting of Korean ginseng (Panax ginseng) and American ginseng (Panax quinquefolius) using multi-platform metabolomics and taste profiling 基于多平台代谢组学和味觉图谱的高丽人参和西洋参化学指纹图谱

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-04-08 DOI: 10.1007/s10068-026-02137-5

Namhee Lee, Jung-Woo Lee, Yejin Kim, So-Jeong Kim, Kyong-Hwan Bang, Unyong Kim, Sang Beom Han, Jeehye Sung, Joon Hyuk Suh

{"title":"Chemical fingerprinting of Korean ginseng (Panax ginseng) and American ginseng (Panax quinquefolius) using multi-platform metabolomics and taste profiling","authors":"Namhee Lee, Jung-Woo Lee, Yejin Kim, So-Jeong Kim, Kyong-Hwan Bang, Unyong Kim, Sang Beom Han, Jeehye Sung, Joon Hyuk Suh","doi":"10.1007/s10068-026-02137-5","DOIUrl":"10.1007/s10068-026-02137-5","url":null,"abstract":"<div><p>Diverse ginseng species exhibit highly similar morphological features, leading to potential concerns of adulteration. Difference in chemical composition, combined with sensory qualities, could be key to distinguishing between ginseng species and enabling their quality control. However, comprehensive metabolomic comparisons linking chemical profiles to sensory traits remain limited. This study aimed to differentiate Korean ginseng (<i>Panax ginseng</i>) and American ginseng (<i>Panax quinquefolius</i>) using multi-platform metabolomics approach combined with multivariate statistics by analyzing different tissue parts (whole, body, and root). Korean ginseng was overall enriched in sucrose, citric acid, acetic acid, <i>β</i>-panasinsene, and ginsenoside Ra2, whereas American ginseng contained higher succinic acid, <i>β</i>-farnesene, quinquenoside R1. Electronic tongue profiling further distinguished taste attributes, with Korean ginseng showing stronger sweetness and bitterness and American ginseng exhibiting higher sourness. These integrated findings identified discriminant markers and demonstrated the potential of integrated metabolomics and sensory analysis for ginseng authentication and quality assessment.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 6","pages":"1459 - 1466"},"PeriodicalIF":3.1,"publicationDate":"2026-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-026-02137-5.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147754398","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

Interfacial reorganization and functional enhancement of nanoemulsions co-loaded with ginsenoside and non-ginsenoside extracts 人参皂苷与非人参皂苷共载纳米乳的界面重组与功能增强

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-04-06 DOI: 10.1007/s10068-026-02131-x

Kyeong-Ok Choi, Dahyeon Kim, Taiyoung Kang

{"title":"Interfacial reorganization and functional enhancement of nanoemulsions co-loaded with ginsenoside and non-ginsenoside extracts","authors":"Kyeong-Ok Choi, Dahyeon Kim, Taiyoung Kang","doi":"10.1007/s10068-026-02131-x","DOIUrl":"10.1007/s10068-026-02131-x","url":null,"abstract":"<div><p>Nanoemulsions were prepared with a ginsenoside-rich extract (GE), a non-ginsenoside extract (NGE), and their combination to investigate how heterogeneous components influence droplet interfacial properties. All formulations produced nanoscale droplets. TEM revealed compositional differences in morphology, with NGE-containing formulations exhibiting more irregular structures. FALT analysis showed that both GE and NGE increased interfacial layer thickness compared with blank formulations, with NGE producing a greater effect, while the combined GE/NGE nanoemulsion exhibited reduced thickness, suggesting interfacial restructuring. Encapsulation efficiency depended on ginsenoside aglycone type, with PPD-type compounds showing higher incorporation than PPT-type. NGE-containing systems demonstrated improved freeze–thaw and storage stability. During simulated digestion, GE/NGE nanoemulsions exhibited the greatest lipid hydrolysis extent, consistent with altered interfacial organization. Cellular uptake assays showed selective permeability of Rb1 and Rg1, with GE/NGE achieving the highest Rb1 transport and modest downregulation of inflammatory markers. Overall, co-encapsulation modulates interfacial architecture, thereby influencing functional performance.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 6","pages":"1483 - 1494"},"PeriodicalIF":3.1,"publicationDate":"2026-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147754467","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

Influence of green tea-enriched fermentation and cold storage on yogurt’s probiotic viability and metabolomic signatures 绿茶发酵和冷藏对酸奶益生菌活力和代谢组学特征的影响

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-03-31 DOI: 10.1007/s10068-026-02138-4

Moumika Rahman Brishti, Noor Liana Mat Yajit, Ahmad Salihin Baba, Gopinath Venkatraman, Saiful Anuar Karsani

{"title":"Influence of green tea-enriched fermentation and cold storage on yogurt’s probiotic viability and metabolomic signatures","authors":"Moumika Rahman Brishti, Noor Liana Mat Yajit, Ahmad Salihin Baba, Gopinath Venkatraman, Saiful Anuar Karsani","doi":"10.1007/s10068-026-02138-4","DOIUrl":"10.1007/s10068-026-02138-4","url":null,"abstract":"<div><p>This study investigated the synergistic effects of varying green tea powder concentrations and storage conditions on total phenolic content, antioxidant activity, microbial viabilityand the metabolite profile of yogurt formulations. The total phenolic content and antioxidant activity increased proportionally to the concentration of green tea powder. Enhanced acidity, faster fermentation, and higher <i>Lactobacillus</i> spp. viability was observed.Multivariate analysis demonstrated distinct group clustering, indicating clear metabolic divergence driven by the incorporation of green tea and fermentation in cold storage. A total of 86 metabolites were identified, which predominantly comprise polyphenols derived from green tea powder. Pathway enrichment analysis revealed that the synergistic interaction between LAB (lactic acid bacteria) and tea polyphenols during cow’s milk fermentation significantly modulated multiple metabolic pathways, including central carbon metabolism, nucleotide metabolism, redox regulation, amino acid metabolism, and lipid metabolism, which are responsible for contributing enhanced nutritional and functional properties of yogurt.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 6","pages":"1533 - 1545"},"PeriodicalIF":3.1,"publicationDate":"2026-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-026-02138-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147754396","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

Comprehensive safety assessment of Pediococcus acidilactici SY23 for potential probiotic use in inflammation management 酸碱性Pediococcus acilactii SY23在炎症管理中潜在益生菌应用的综合安全性评估

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-03-30 DOI: 10.1007/s10068-026-02134-8

Soobin Park, Huijin Jeong, Na-Kyoung Lee, Dae‐Kyung Kang, Hyun‐Dong Paik, Young-Seo Park

{"title":"Comprehensive safety assessment of Pediococcus acidilactici SY23 for potential probiotic use in inflammation management","authors":"Soobin Park, Huijin Jeong, Na-Kyoung Lee, Dae‐Kyung Kang, Hyun‐Dong Paik, Young-Seo Park","doi":"10.1007/s10068-026-02134-8","DOIUrl":"10.1007/s10068-026-02134-8","url":null,"abstract":"<div><p>A comprehensive safety evaluation of <i>P. acidilactici</i> SY23 was conducted to assess its suitability as a probiotic strain with anti-inflammatory potential. Previous studies have reported anti-inflammatory activity of <i>P. acidilactici</i> SY23 in RAW 264.7 cells. In the present study, <i>P. acidilactici</i> SY23 exhibited no mucin degradation, gelatin liquefaction, urease or β-glucuronidase activity, or bile salt deconjugation. Biogenic amines and indoles were not detected, whereas D-lactate was produced at approximately 47 mM under the tested conditions. <i>P. acidilactici</i> SY23 also showed no β-hemolytic activity and no cytotoxicity toward Caco-2 cells. Antibiotic susceptibility testing showed that the minimum inhibitory concentrations were below EFSA cut-off values for all tested antibiotics. Whole-genome analysis further confirmed the absence of acquired antibiotic resistance and virulence genes. Collectively, these findings suggest that <i>P. acidilactici</i> SY23 may be a suitable probiotic candidate under the evaluated conditions.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 6","pages":"1513 - 1522"},"PeriodicalIF":3.1,"publicationDate":"2026-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147754462","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 chestnut (Castanea mollissima) shells flavonoids on pancreatic lipase, steatosis hepatic L-02 cells and gut microbiota 板栗壳类黄酮对胰腺脂肪酶、脂肪变性肝L-02细胞和肠道微生物群的影响

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-03-28 DOI: 10.1007/s10068-026-02126-8

Chenyang Xie, Xuewei Huang, Cunwen Wang, Fang Yang

{"title":"Effect of chestnut (Castanea mollissima) shells flavonoids on pancreatic lipase, steatosis hepatic L-02 cells and gut microbiota","authors":"Chenyang Xie, Xuewei Huang, Cunwen Wang, Fang Yang","doi":"10.1007/s10068-026-02126-8","DOIUrl":"10.1007/s10068-026-02126-8","url":null,"abstract":"<div><p>Chestnut shell flavonoid (CSF) has been proved to exhibit pancreatic lipase inhibitory effect by our previous research. To further study the effect of CSF on lipid metabolism, three related targets, including pancreatic lipase, L-02 cells and gut microbiota, were investigated. Firstly, the flavonoid compounds in CSF were identified by ultra performance liquid chromatography-electrospray ionization-tandem mass spectrometry (UPLC-ESI–MS/MS). Three key flavonoids—epicatechin (EC), epigallocatechin (EGC) and epigallocatechin-3-gallate (EGCG) were also found to have significant pancreatic lipase inhibition. Molecular docking illustrated that these flavonoids could bind to pancreatic lipase via hydrogen bonds. Additionally, CSF dose-dependently inhibited lipid accumulation in steatotic hepatic L-02 cells, reducing triglycerides (TG), total cholesterol (TC), and non-esterified fatty acids (NEFA). Gut microbiota analysis showed that CSF modulated microbial composition, lowering the Firmicutes/Bacteroidetes ratio, suggesting potential lipid metabolic regulatory effect. In conclusion, flavonoids in CSF could inhibit pancreatic lipase, regulate hepatocyte metabolism and gut microbiota to achieve multi-target regulation of lipid metabolism.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 6","pages":"1559 - 1575"},"PeriodicalIF":3.1,"publicationDate":"2026-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147754463","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

Gut-liver axis mediates the ameliorative effects of North Hawthorn polysaccharide on liver inflammation and oxidative stress in hyperlipidemic mice via Nrf2 signaling pathway 肠肝轴通过Nrf2信号通路介导北山楂多糖对高脂血症小鼠肝脏炎症和氧化应激的改善作用

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-03-28 DOI: 10.1007/s10068-026-02133-9

Shi Lingling, Yang Yang, Mingfang Jiang, Zhang Fan

{"title":"Gut-liver axis mediates the ameliorative effects of North Hawthorn polysaccharide on liver inflammation and oxidative stress in hyperlipidemic mice via Nrf2 signaling pathway","authors":"Shi Lingling, Yang Yang, Mingfang Jiang, Zhang Fan","doi":"10.1007/s10068-026-02133-9","DOIUrl":"10.1007/s10068-026-02133-9","url":null,"abstract":"<div><p>Plant polysaccharides have demonstrated significant potential for the management of metabolic diseases. This study investigated the protective effects of polysaccharide from North Hawthorn (NHP) against high-fat diet (HFD)-induced metabolic disorders in mice. Oral NHP administration (200–800 mg/kg/day) for 12 weeks dose-dependently alleviated HFD-induced weight gain, dyslipidemia, hepatic steatosis, and inflammation. Furthermore, NHP ameliorated oxidative stress by reducing MDA levels and enhancing SOD activity, which was mechanistically linked to the activation of the Nrf2/Keap1/HO-1 pathway. 16S rRNA sequencing revealed that NHP administration restored gut microbial diversity and increased the abundance of beneficial bacteria, including <i>Lactobacillus</i>, <i>Bifidobacterium</i>, and <i>Akkermansia muciniphila</i>. Integrated correlation analysis indicated strong associations between these microbiota changes and improved metabolic and inflammatory parameters. These findings demonstrate that NHP alleviates HFD-induced metabolic dysfunction through simultaneous regulation of the gut-liver axis and activation of the Nrf2/Keap1/HO-1 pathway, highlighting its potential as a novel prebiotic agent for managing obesity-related metabolic disorders.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 6","pages":"1647 - 1660"},"PeriodicalIF":3.1,"publicationDate":"2026-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147754484","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 mixed Lactiplantibacillus plantarum CD101 and Staphylococcus simulans NJ201 on dry fermented sausages 混合植物乳杆菌CD101和拟葡萄球菌NJ201对干发酵香肠的影响

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-03-28 DOI: 10.1007/s10068-026-02143-7

Meiqin Feng, Chenyi Qian, Xin Ma, Hongyi Wang, Jian Sun

{"title":"Effects of mixed Lactiplantibacillus plantarum CD101 and Staphylococcus simulans NJ201 on dry fermented sausages","authors":"Meiqin Feng, Chenyi Qian, Xin Ma, Hongyi Wang, Jian Sun","doi":"10.1007/s10068-026-02143-7","DOIUrl":"10.1007/s10068-026-02143-7","url":null,"abstract":"<div><p>Fermented sausage production faces challenges in quality, safety, and efficiency. New mixed starter cultures are needed to reliably control hazards like biogenic amines (BAs). This study evaluated a combined starter culture consisting of <i>Lactiplantibacillus plantarum</i> CD101 and <i>Staphylococcus simulans</i> NJ201 (1:1 ratio) in dry fermented sausages. Additionally, it was compared with natural fermentation and a commercial starter culture. The mixed starter culture (LC) significantly enhanced both the quality and safety of the sausages. It improved the color parameters (higher E* value) and accelerated weight loss (shortening the fermentation period). It also reduced pH and total volatile basic nitrogen (TVB-N, <i>p</i> < 0.05). Moreover, it increased the content of small peptides and free amino acids (FAA), and inhibited the formation of BAs. Overall, these results show that using this combined starter culture is an effective strategy to improve the safety, physicochemical quality, and production efficiency of fermented sausages and other meat products.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 6","pages":"1547 - 1558"},"PeriodicalIF":3.1,"publicationDate":"2026-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147754475","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 Orostachys japonica (Maxim.) A. Berge on antioxidant activities, physicochemical properties, and sensory characteristics of pancakes using electronic nose and tongue analyses 山茱萸的药理作用利用电子鼻和舌头分析煎饼的抗氧化活性、理化性质和感官特征

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-03-28 DOI: 10.1007/s10068-026-02135-7

Jin-Hee Choi, Ye-Ji Kim, Jung- Min Hwang, Hae‑Yeon Choi

{"title":"Effect of Orostachys japonica (Maxim.) A. Berge on antioxidant activities, physicochemical properties, and sensory characteristics of pancakes using electronic nose and tongue analyses","authors":"Jin-Hee Choi,  Ye-Ji Kim, Jung- Min Hwang, Hae‑Yeon Choi","doi":"10.1007/s10068-026-02135-7","DOIUrl":"10.1007/s10068-026-02135-7","url":null,"abstract":"<div><p>This study evaluated the effects of incorporating <i>Orostachys japonica</i> powder (3%, 5%, 7%, and 9%) into pancakes on antioxidant activity, physicochemical properties, and sensory quality. As the addition level increased, total polyphenol and flavonoid contents increased significantly, accompanied by enhanced DPPH and ABTS⁺ radical scavenging activities. Moisture content, batter viscosity, and pore number increased with higher addition levels, while pore size and hardness decreased, resulting in a softer texture. Color analysis showed decreased lightness and yellowness and increased redness with increasing <i>O. japonica</i> addition. Electronic nose and tongue analyses indicated changes in aroma and taste-related response patterns depending on the addition level. Sensory evaluation showed that pancakes containing 5% <i>O. japonica</i> powder achieved the highest overall acceptability. These results suggest that moderate incorporation of <i>O. japonica</i> powder can enhance antioxidant-related properties while maintaining desirable product quality.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 6","pages":"1445 - 1457"},"PeriodicalIF":3.1,"publicationDate":"2026-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147754479","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