Food Science and Biotechnology最新文献

Impact of small molecule surfactant type and oil phase composition on Ostwald ripening in model food emulsions 小分子表面活性剂类型和油相组成对模拟食品乳剂奥斯特瓦尔德成熟的影响

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-08-10 DOI: 10.1007/s10068-025-01954-4

Jeong In Park, David Julian McClements, Seung Jun Choi

{"title":"Impact of small molecule surfactant type and oil phase composition on Ostwald ripening in model food emulsions","authors":"Jeong In Park, David Julian McClements, Seung Jun Choi","doi":"10.1007/s10068-025-01954-4","DOIUrl":"10.1007/s10068-025-01954-4","url":null,"abstract":"<div><p>Ostwald ripening destabilizes emulsified oils with significant water solubility, such as flavor oils, essential oils, and small triacylglycerols, by increasing oil droplet size over time. This study examined how small molecule surfactant types and oil phase composition affect Ostwald ripening rates in model oil-in-water emulsions. Emulsified <i>n</i>-decane was stabilized using two non-ionic surfactants with the different structures: polyoxyethylene (100) stearyl ether or poloxamer P407. The oil phase was varied by adding longer-chain alkanes (<i>n</i>-tetradecane, <i>n</i>-hexadecane, or <i>n</i>-octadecane) to the <i>n</i>-decane before homogenization. Although altering the oil phase composition did not change the oil–water interfacial tension, it significantly impacted initial droplet size and resistance to Ostwald ripening. Longer-chain alkanes reduced ripening rates due to a compositional ripening effect, with <i>n</i>-hexadecane being the most effective. Poloxamer-stabilized emulsions exhibited faster droplet growth than Brij-stabilized ones, due to differences in interfacial properties. These findings are crucial for inhibiting Ostwald ripening in various industrial emulsions.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 and Processing in Home and Industry","pages":"3067 - 3076"},"PeriodicalIF":3.1,"publicationDate":"2025-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144914678","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

Transglutaminase-mediated enhancement of the stability of oil-in-water emulsions prepared using rice protein aggregates 转谷氨酰胺酶介导的大米蛋白聚集体制备的水包油乳剂稳定性的增强

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-08-03 DOI: 10.1007/s10068-025-01967-z

Han-Gyeol Gwon, Heeyeon Choi, Chang-Geun Son, Yeon-Ji Jo

{"title":"Transglutaminase-mediated enhancement of the stability of oil-in-water emulsions prepared using rice protein aggregates","authors":"Han-Gyeol Gwon, Heeyeon Choi, Chang-Geun Son, Yeon-Ji Jo","doi":"10.1007/s10068-025-01967-z","DOIUrl":"10.1007/s10068-025-01967-z","url":null,"abstract":"<div><p>This study aimed to improve the stability of oil-in-water emulsions using rice protein aggregates (RPAs) modified with transglutaminase (TG). RPAs were produced by heating rice protein dispersions at 90 °C for 3 h to achieve optimal aggregation. Emulsions were prepared using canola oil at 30–70% and stabilized using TG at concentrations of 1–20%. Emulsions with 30% and 50% oil exhibited uniform droplet distribution and good stability, while those with 70% oil were unstable owing to insufficient protein coverage at oil–water interfaces. Microscopy analysis confirmed that the addition of 2% TG led to consistent droplet sizes and reduced protein aggregation. Encapsulation efficiency increased with TG, particularly at 2%, but decreased at 20% TG during storage, likely because of excessive cross-linking. Lipid oxidation was suppressed in TG-treated samples after storage. Overall, moderated TG cross-linking strengthens interfacial films and enhances physicochemical stability, highlighting RPAs as potential natural, plant-based emulsifiers for food applications.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 and Processing in Home and Industry","pages":"3109 - 3118"},"PeriodicalIF":3.1,"publicationDate":"2025-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144914600","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

Chemosensory and metabolite insights into roasted rice (Oryza sativa L.) bran oil: analyzing its flavor, bioactive potential, and sustainable utilization 烤米（Oryza sativa L.）麸皮油的化学感官和代谢物研究：分析其风味、生物活性潜力和可持续利用

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-29 DOI: 10.1007/s10068-025-01942-8

Hyeonjin Park, Younglan Ban, Se Young Yu, Hee Sung Moon, Eui-Cheol Shin

{"title":"Chemosensory and metabolite insights into roasted rice (Oryza sativa L.) bran oil: analyzing its flavor, bioactive potential, and sustainable utilization","authors":"Hyeonjin Park, Younglan Ban, Se Young Yu, Hee Sung Moon, Eui-Cheol Shin","doi":"10.1007/s10068-025-01942-8","DOIUrl":"10.1007/s10068-025-01942-8","url":null,"abstract":"<div><p>This study analyzed the chemosensory and metabolite profiles of rice bran oil (RBO) using an E-tongue (electronic tongue), an E-nose (electronic nose), high-performance liquid chromatography (HPLC), and gas chromatography (GC). The results demonstrated that total phenolic content (TPC) and total flavonoid content (TFC) significantly increased with roasting, while <i>γ</i>-oryzanol showed a decreasing trend. The fatty acids identified in RBOs were palmitic acid (C16:0), oleic acid (C18:1), and linoleic acid (C18:2). Color analysis revealed a significant reduction in <i>L*</i>, <i>a*</i>, and <i>b*</i> values, with an increase in the browning index (BI) in roasted RBOs. E-tongue analysis indicated enhanced sourness, saltiness, sweetness, and bitterness in roasted RBOs. E-nose results showed increased ketones, pyrazines, alcohols, and furan derivatives upon roasting. Multivariate analysis confirmed a distinct separation between raw and roasted samples. This study contributes to reducing by-products and promoting sustainable agriculture, emphasizing the potential of RBO as a valuable resource.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 and Processing in Home and Industry","pages":"3053 - 3065"},"PeriodicalIF":3.1,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144914803","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

Novel lipase-catalyzed synthesis of structured lipids from DHA-enriched glycerides and capric acid 由富含dha的甘油酯和癸酸合成结构脂质的新型脂肪酶催化

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-26 DOI: 10.1007/s10068-025-01958-0

Yejie Cho, Chaeyeon Lee, Junsoo Lee, Heon-Woong Kim, In-Hwan Kim

{"title":"Novel lipase-catalyzed synthesis of structured lipids from DHA-enriched glycerides and capric acid","authors":"Yejie Cho, Chaeyeon Lee, Junsoo Lee, Heon-Woong Kim, In-Hwan Kim","doi":"10.1007/s10068-025-01958-0","DOIUrl":"10.1007/s10068-025-01958-0","url":null,"abstract":"<div><p>Structured lipids were successfully synthesized via a novel two-step enzymatic process. In the first step, docosahexaenoic acid (DHA) was enriched from tuna oil in the glyceride fractions by consecutive lipase-catalyzed reactions, hydrolysis, and ethanolysis. Following these processes, the DHA concentration increased from 26.7 mol% in the initial tuna oil to 66.2 mol% in the glyceride fraction. DHA-enriched glycerides were isolated from the reaction mixture obtained after the consecutive enzyme reactions using molecular distillation. In the second step, capric acid was incorporated into the hydroxyl groups of glycerides, which comprise monoacylglycerol, diacylglycerol, and triacylglycerol, to synthesize structured lipids via lipase-catalyzed esterification under vacuum. The optimum conditions for the synthesis of structured lipids were a temperature of 60 °C, an enzyme loading of 5%, and a vacuum of 5 mmHg. Consequently, the triacylglycerol content increased from 17.8% in the DHA-enriched glycerides to 85.6% in the final product.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 and Processing in Home and Industry","pages":"3077 - 3085"},"PeriodicalIF":3.1,"publicationDate":"2025-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144914716","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

Structural and functional properties of beeswax–taro starch-based bigels: effect of the oleogel:hydrogel ratio 蜂蜡-芋头淀粉基凝胶的结构和功能特性：油凝胶：水凝胶比的影响

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-24 DOI: 10.1007/s10068-025-01961-5

Zuemy Hernández-Nolasco, Mariana Inés Acateca-Hernández, Marlon Rojas-López, María Antonieta Ríos-Corripio, Juan Valente Hidalgo-Contreras, Aleida Selene Hernández-Cázares

{"title":"Structural and functional properties of beeswax–taro starch-based bigels: effect of the oleogel:hydrogel ratio","authors":"Zuemy Hernández-Nolasco, Mariana Inés Acateca-Hernández, Marlon Rojas-López, María Antonieta Ríos-Corripio, Juan Valente Hidalgo-Contreras, Aleida Selene Hernández-Cázares","doi":"10.1007/s10068-025-01961-5","DOIUrl":"10.1007/s10068-025-01961-5","url":null,"abstract":"<div><p>Bigels are biphasic systems combining oleogel (OG) and hydrogel (HG) networks with unique structural and functional properties. This study evaluated the effect of OG:HG ratios on the physicochemical, functional, textural, colorimetric, and structural properties of bigels formulated with κ-carrageenan (2%) and taro starch (10%) as HG, and canola oil (90%) with beeswax (10%) as OG. Three formulations were prepared: 25:75 (BG1), 50:50 (BG2), and 75:25 (BG3). All bigels showed high oil retention (> 90%) and no phase separation. Microscopy revealed structural phase types: O/W (BG1), bicontinuous (BG2), and W/O (BG3). Swelling capacity and moisture content decreased with increasing OG, while color parameter <i>b</i>* and yellowness index increased. Hardness ranged from 0.39 to 0.46 N. FTIR peak area analysis (3720–3090, 721, and 576 cm<sup>−1</sup>) confirmed structural changes related to phase ratios. These findings highlight the potential of taro starch bigels as customizable and stable systems for food applications.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 and Processing in Home and Industry","pages":"3099 - 3108"},"PeriodicalIF":3.1,"publicationDate":"2025-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144914607","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

An assessment of the influence of elevated hygiene hazards and quality management systems on the safety of laminated and unlaminated films employed in the food sector 卫生危害和质量管理体系对食品行业使用的层压和非层压薄膜安全性的影响评估

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-24 DOI: 10.1007/s10068-025-01926-8

Romina Alina Marc, Crina Carmen Mureşan, Alina Narcisa Postolache, Florina Stoica, Ioana Cristina Crivei, Ionuţ-Dumitru Veleşcu, Roxana Nicoleta Raţu

{"title":"An assessment of the influence of elevated hygiene hazards and quality management systems on the safety of laminated and unlaminated films employed in the food sector","authors":"Romina Alina Marc, Crina Carmen Mureşan, Alina Narcisa Postolache, Florina Stoica, Ioana Cristina Crivei, Ionuţ-Dumitru Veleşcu, Roxana Nicoleta Raţu","doi":"10.1007/s10068-025-01926-8","DOIUrl":"10.1007/s10068-025-01926-8","url":null,"abstract":"<div><p>Packaging can be a major source of food contamination. To ensure the safety of the final packaging for the food industry, it is imperative to undertake a thorough assessment of potential contaminants that may come into contact with the food. This examination begins with evaluating the materials used in the production process of the packaging. To manufacture these packages for the food sector, the production units must comply with the first operating programs, develop a HACCP plan that conforms to the revised codex standards (which will take effect in 2023), and adopt IFS PACsecure (version 2, planned for 2023). The objective of this study is to assess the risks to the safety of laminated and unlaminated films utilized in the food business, in accordance with existing regulatory regulations and IFS Food Packing safety standards, within a food industry packaging manufacturing facility.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 14","pages":"3403 - 3415"},"PeriodicalIF":3.1,"publicationDate":"2025-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-025-01926-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144929281","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

Inhibitory effects of Lycii fructus water extracts and its active ingredient, zeaxanthin, on receptor activator of nuclear factor κB ligand-induced osteoclast differentiation 枸杞子水提取物及其活性成分玉米黄质对核因子κB配体诱导的破骨细胞分化受体激活因子的抑制作用

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-23 DOI: 10.1007/s10068-025-01944-6

Sang-Yong Han, Hangyul Choi, Eun-Heui Jo, Yun-Kyung Kim

引用次数: 0

Physicochemical properties and physiological activities of Eruca sativa extract fermented by lactic acid bacteria 乳酸菌发酵芥子提取物的理化性质及生理活性研究

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-22 DOI: 10.1007/s10068-025-01941-9

Mi Hye Park, Bumsik Kim

引用次数: 0

Co-elution of Cis-NMIFAs in the 18:3t region: analytical approach in trans fatty acid identification 18:3t区域Cis-NMIFAs的共洗脱：反式脂肪酸鉴定的分析方法

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-22 DOI: 10.1007/s10068-025-01960-6

Vivian Prayitno, Hae-Se Lee, Min-Jeong Kim, Se-Young Kim, Ki-Teak Lee

{"title":"Co-elution of Cis-NMIFAs in the 18:3t region: analytical approach in trans fatty acid identification","authors":"Vivian Prayitno, Hae-Se Lee, Min-Jeong Kim, Se-Young Kim, Ki-Teak Lee","doi":"10.1007/s10068-025-01960-6","DOIUrl":"10.1007/s10068-025-01960-6","url":null,"abstract":"<div><p>Accurate identification of <i>trans</i>-18:3 fatty acid isomers remain challenging due to the co-elution of structurally diverse <i>cis</i> isomers, particularly non-methylene-interrupted fatty acids (NMIFAs). GC–FID analysis of pine nut using an SP™-2560 column revealed unusually high peak areas (> 13%) in the 18:3t region. However, a peak reduction in the 18:3t region after nitric acid-induced isomerization reaction, suggested the presence of <i>cis</i> isomers in native pine nut. GC–MS data identified the disappearing peak as pinolenic acid (5Z,9Z,12Z-octadecatrienoic acid; Δ5, 9, 12–18:3), while FT–IR and Raman spectroscopy confirmed hardly detectable <i>trans</i> fatty acid content prior to isomerization. Further, comparative analysis with perilla oil, rich in α-linolenic acid, under identical conditions aided in clarifying <i>trans</i> isomer positions in the 18:3t region. These findings demonstrate the limitation of retention-time-based identification alone to distinguish geometric isomers within polyunsaturated fatty acid subclasses.</p><h3>Graphical abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 and Processing in Home and Industry","pages":"3087 - 3098"},"PeriodicalIF":3.1,"publicationDate":"2025-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144914540","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 fermentation with different lactic acid bacteria on the physicochemical, electronic sensory, and aroma profiles of heat-sterilized tomato juice 不同乳酸菌发酵对热灭菌番茄汁理化、电子感官和香气特征的影响

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-17 DOI: 10.1007/s10068-025-01928-6

Lin Jiang, Yinglin Du, Chunhui Shan, Wenchao Cai, Xizhe Fu, Fengxian Tang

{"title":"Effects of fermentation with different lactic acid bacteria on the physicochemical, electronic sensory, and aroma profiles of heat-sterilized tomato juice","authors":"Lin Jiang, Yinglin Du, Chunhui Shan, Wenchao Cai, Xizhe Fu, Fengxian Tang","doi":"10.1007/s10068-025-01928-6","DOIUrl":"10.1007/s10068-025-01928-6","url":null,"abstract":"<div><p>The current work aimed to investigate the effects of fermentation of <i>Lactobacillus casei</i>, <i>Lactobacillus acidophilus</i>, and <i>Lactobacillus plantarum</i> on the physicochemical, electronic sensory evaluation, and flavour characteristics of heat-sterilized tomato juice (HTJ). The results indicated that LAB fermentation significantly decreased the pH, sucrose, and glucose, and lactic acid was increased. E-nose and tongue analyses revealed that the response to organic sulfides, terpenoids, and sourness increased after LAB fermentation HS–SPME–GC–MS and OAV revealed that heat-sterilization resulted a significant loss of aroma compounds (38.50%) Additionally, dimethyl sulfide (OAV 3.48) contributing to undesirable odors were observed. Fermentation increased some preexisting key aroma compounds (2,4-nonadienal and 3-methyl-1-butanol) and accumulated new compounds (β-phytolone and geraniol alcohol). Moreover, fermentation resulted in OAVs < 1 for dimethyl sulfide, indicating that fermentation could weaken the off-flavour produced during heat-sterilization. Thus, fermentation provided a promising alternative for improving the off-flavour and contributed to enriching the aroma profile of tomato juice.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 14","pages":"3199 - 3213"},"PeriodicalIF":3.1,"publicationDate":"2025-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144929237","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