Food Science and Biotechnology最新文献

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

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

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

Impact of the spore production strategy of Penicillium camemberti in a solid medium on its germination abilities camemberti青霉在固体培养基中产孢子策略对其萌发能力的影响

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-16 DOI: 10.1007/s10068-025-01938-4

Jérémy Fourié, Manon Basset, Asma Timoumi, Carine Bideaux, Xavier Cameleyre

引用次数: 0

Antioxidant addition to dough or frying oil: effects on the oxidative stability of deep-fat fried noodles 生面团或煎炸油中加入抗氧化剂：对油炸面氧化稳定性的影响

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-08 DOI: 10.1007/s10068-025-01943-7

Sehyeok Kim, HyunHo Hwang, JiSun Kim, JuDong Yeo, JaeHwan Lee

{"title":"Antioxidant addition to dough or frying oil: effects on the oxidative stability of deep-fat fried noodles","authors":"Sehyeok Kim, HyunHo Hwang, JiSun Kim, JuDong Yeo, JaeHwan Lee","doi":"10.1007/s10068-025-01943-7","DOIUrl":"10.1007/s10068-025-01943-7","url":null,"abstract":"<div><p>This study evaluated the oxidative stability of deep-fat fried noodles and frying oils when antioxidants were added either to the dough or to the frying oil. Hydrophilic and hydrophobic antioxidants, including α-tocopherol, ascorbyl palmitate, trolox, and ascorbic acid, were tested over 100 continuous frying cycles. Trolox showed the highest antioxidant activity when added to frying oil, while ascorbyl palmitate was more effective when added to dough. Ascorbic acid consistently exhibited low antioxidant performance regardless of application site and showed prooxidant effects, particularly when applied to frying oil. During storage at 60 °C, fried noodles containing ascorbyl palmitate in dough and trolox in oil showed the highest oxidative stability, while those containing ascorbic acid were more susceptible to lipid oxidation. These results suggest that antioxidant efficacy is influenced by both compound polarity and application site, as well as by their thermal stability, migration behavior, and interactions with the food matrix.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 and Processing in Home and Industry","pages":"3041 - 3051"},"PeriodicalIF":3.1,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144914645","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 combined treatment with Curcuma longa extract, curcumin, or bisdemethoxycurcumin and UVA on imiquimod-induced psoriasis-like lesions in BALB/c mice 姜黄提取物、姜黄素或双去甲氧基姜黄素和UVA联合治疗对吡喹莫德诱导的BALB/c小鼠银屑病样病变的影响

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-07 DOI: 10.1007/s10068-025-01940-w

Jin-Woo Kim, Banzragch Dorjsembe, Pahn-Shick Chang, Jin-Chul Kim

{"title":"Effects of combined treatment with Curcuma longa extract, curcumin, or bisdemethoxycurcumin and UVA on imiquimod-induced psoriasis-like lesions in BALB/c mice","authors":"Jin-Woo Kim, Banzragch Dorjsembe, Pahn-Shick Chang, Jin-Chul Kim","doi":"10.1007/s10068-025-01940-w","DOIUrl":"10.1007/s10068-025-01940-w","url":null,"abstract":"<div><p>The combination of <i>Curcuma longa</i> extract and its active compounds, curcumin and bisdemethoxycurcumin, as photosensitizers with ultraviolet A (UVA) light has potential in alleviating psoriasis. This study evaluated their therapeutic effects on psoriasis-like lesions induced via imiquimod application in BALB/c mice. Treatments with <i>Curcuma longa</i> extract, curcumin, or bisdemethoxycurcumin combined with UVA (TUVA, CUVA, and BUVA, respectively) were administered. All treatments improved abnormal transepidermal water loss and subcutaneous hydration in the dorsal skin. TUVA and CUVA significantly reduced ear thickness and epithelial thickness in both the ear and dorsal skin. All treatments restored the expression of filaggrin, loricrin, and keratin 1, while downregulating interleukin-1 β, tumor necrosis factor-α, interferon-γ, and IL-23p19. These findings suggest that <i>Curcuma longa</i> extract, curcumin, or bisdemethoxycurcumin combined with UVA treatment may serve as potential alternatives to conventional antipsoriatic therapies such as psoralen plus ultraviolet A therapy.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 14","pages":"3385 - 3394"},"PeriodicalIF":3.1,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-025-01940-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144929278","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

Genomic characterization of four Salmonella-specific bacteriophages and evaluation of their cocktail efficacy in milk 四种沙门氏菌特异性噬菌体的基因组特征及其在牛奶中的鸡尾酒效果评价

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-06 DOI: 10.1007/s10068-025-01921-z

Soo-Jin Jung, June Gu Kang, Harim Lee, Hyewon Song, Jin Hee Kim, Sang-Do Ha

{"title":"Genomic characterization of four Salmonella-specific bacteriophages and evaluation of their cocktail efficacy in milk","authors":"Soo-Jin Jung, June Gu Kang, Harim Lee, Hyewon Song, Jin Hee Kim, Sang-Do Ha","doi":"10.1007/s10068-025-01921-z","DOIUrl":"10.1007/s10068-025-01921-z","url":null,"abstract":"<div><p>Bacteriophages offer a promising solution for controlling multidrug-resistant <i>Salmonella</i> in food matrices. This study analyzed the genomic, proteomic, and functional characteristics of four bacteriophages (STP-1, STP-2, STP-3, and STP-4) targeting <i>Salmonella</i> Typhimurium. Genomic analysis revealed lysis-related genes, including holin, endolysin, and RZ-like spanins, with no genes linked to human toxicity or antibiotic resistance. Unique genomic features, such as viral integrase family 4 and/or tRNA genes, suggest functional and evolutionary diversity. Proteomic and phylogenetic analyses classified the phages within the <i>Guernseyvirinae</i>, <i>Casjensviridae</i>, and <i>Ackermannviridae</i> families. Cytotoxicity tests showed no significant differences at high phage concentrations than control cells (> 10 log PFU/mL, <i>P</i> > 0.05). A phage cocktail targeting <i>S.</i> Typhimurium strains applied to milk (MOI 1,000) reduced bacterial counts by 2.11 log CFU/mL after 7 days, greater than same phage cocktails on chicken breast in a previous study. These findings demonstrate the superior efficacy of multi-strain phage cocktails as versatile biocontrol agents, particularly in milk.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 14","pages":"3427 - 3439"},"PeriodicalIF":3.1,"publicationDate":"2025-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144929275","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

Anchovy drying using step-down microwave technique 微波降压法烘干凤尾鱼

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-05 DOI: 10.1007/s10068-025-01939-3

Suwit Paengkanya, Adisak Nathakaranakule

引用次数: 0

Fermentation-induced modifications to the structural, surface, and functional properties of quinoa proteins 发酵诱导的对藜麦蛋白结构、表面和功能特性的修饰

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-05 DOI: 10.1007/s10068-025-01930-y

Mohammad Alrosan, Motasem Al-Massad, Hadeel J. Obeidat, Sofyan Maghaydah, Muhammad H. Alu’datt, Thuan-Chew Tan, Zhengrui Liao, Omar Alboqai, Mohammad Ebqa’ai, Mohammed Ali Dheyab, Ali Madi Almajwal

{"title":"Fermentation-induced modifications to the structural, surface, and functional properties of quinoa proteins","authors":"Mohammad Alrosan, Motasem Al-Massad, Hadeel J. Obeidat, Sofyan Maghaydah, Muhammad H. Alu’datt, Thuan-Chew Tan, Zhengrui Liao, Omar Alboqai, Mohammad Ebqa’ai, Mohammed Ali Dheyab, Ali Madi Almajwal","doi":"10.1007/s10068-025-01930-y","DOIUrl":"10.1007/s10068-025-01930-y","url":null,"abstract":"<div><p>This research study investigates the relationship between the structural characteristics, water solubility, and protein digestibility of quinoa proteins (QPs) during <i>Lactiplantibacillus plantarum</i> fermentation. The fermentation process induces structural modifications in QPs, thereby enhancing their surface properties and functional attributes. Using advanced analytical techniques, such as ultraviolet, fluorescence, and FT-IR spectra, it has been demonstrated that fermented QPs exhibit significant structural changes (P < 0.05) compared to unfermented QPs. Notably, fermentation significantly increases the digestibility of QPs from 78.13 to 85.24%, thereby enhancing their nutritional value. Furthermore, surface properties undergo modifications, with a decrease in surface charge from −32.82 to −39.63 and a reduction in surface hydrophobicity from 580 to 382 a.u. These findings underscore the transformative impact of <i>L. plantarum</i> fermentation on QPs, resulting in improved digestibility, modifications in protein structure, and enhanced nutritional benefits. Further research on water kefir-based fermentation is needed to optimize its quality.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 14","pages":"3317 - 3329"},"PeriodicalIF":3.1,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-025-01930-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144929207","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