Food Science and Biotechnology最新文献

Anti-obesity effects of a rice bran extract in 3T3-L1 adipocytes and high-fat diet–induced obese mice 米糠提取物对3T3-L1脂肪细胞和高脂饮食诱导的肥胖小鼠的抗肥胖作用

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-08-24 DOI: 10.1007/s10068-026-02268-9

Yehyeon Kim, Kwanyong Choi, Kyeong Jin Kim, Soo-yeon Park, Ji Yeon Kim

引用次数: 0

Effects of cooking methods and meat cut on mechanical properties and energy efficiency of camel (Camelus dromedarius) meat 烹调方法和切肉对骆驼肉力学性能和能源利用效率的影响

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-08-14 DOI: 10.1007/s10068-026-02272-z

Moath B. Othman, Abdullah N. Al-Owaimer, Bandar Alfaifi, Mansour Ibrahim, Ronnel B. Fulleros, Wael M. Elamin, Gamaleldin M. Suliman

{"title":"Effects of cooking methods and meat cut on mechanical properties and energy efficiency of camel (Camelus dromedarius) meat","authors":"Moath B. Othman, Abdullah N. Al-Owaimer, Bandar Alfaifi, Mansour Ibrahim, Ronnel B. Fulleros, Wael M. Elamin, Gamaleldin M. Suliman","doi":"10.1007/s10068-026-02272-z","DOIUrl":"10.1007/s10068-026-02272-z","url":null,"abstract":"<div><p>This study evaluated the effects of cooking practice and meat cut on the mechanical properties, and energy efficiency of camel meat. Shoulder and round cuts from eight camels were cooked using sous vide (SV), electric oven (EO), and pressure cooking (PC). Mechanical properties were measured, along with cooking yield and energy-related indicators. Both cooking practice and meat cut significantly affected all measured parameters. SV produced the lowest shear force, hardness, and chewiness, along with the highest cooking yield (66.17%). In contrast, EO exhibited the highest cooking time (35.6 ± 0.40 min) and specific energy consumption (38.55 ± 0.78 kWh/kg), whereas PC showed the lowest energy consumption (3.28 ± 0.07 kWh/kg) and highest energy efficiency (69.88%). Shoulder cut consistently exhibited higher tenderness and cooking yield compared to round cut. Overall, SV optimized meat quality, while PC offered superior energy efficiency, providing practical guidance for improving camel meat processing and sustainable cooking practices.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 11","pages":"3235 - 3247"},"PeriodicalIF":3.9,"publicationDate":"2026-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148859792","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

Enzyme-assisted extraction, structural characterization, and bioactivities of oligosaccharides from jackfruit shreds 菠萝蜜碎片中低聚糖的酶辅助提取、结构表征和生物活性研究

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-08-13 DOI: 10.1007/s10068-026-02257-y

Jinxiu Ding, Zhicong Li, Jun Li, Biyi Tang, Genhu Li, Rihui Lin

{"title":"Enzyme-assisted extraction, structural characterization, and bioactivities of oligosaccharides from jackfruit shreds","authors":"Jinxiu Ding, Zhicong Li, Jun Li, Biyi Tang, Genhu Li, Rihui Lin","doi":"10.1007/s10068-026-02257-y","DOIUrl":"10.1007/s10068-026-02257-y","url":null,"abstract":"<div><p>Jackfruit shreds, an underutilized processing byproduct, were investigated as a source of bioactive oligosaccharides. An enzyme-assisted extraction method was optimized, and the structural characteristics and bioactivities of the obtained oligosaccharides were evaluated. The optimal conditions included an enzyme dosage of 0.20% (w/w), a pectinase-to-cellulase ratio of 1:3, an extraction time of 3.0 h, and a temperature of 45 °C, resulting in a oligosaccharide yield of 8.23 ± 0.23%, representing a 49.19% increase compared to the unoptimized process. Two fractions (JFP-40 and JFP-80) were purified and characterized. JFP-40 had a higher molecular weight and better thermal stability, whereas JFP-80 exhibited a lower molecular weight, possible triple-helix conformation, and superior moisture-retention capacity. In vitro assays showed that JFP-80 possessed stronger DPPH and hydroxyl radical scavenging activities and higher inhibitory effects against α-glucosidase, α-amylase, and tyrosinase, while JFP-40 showed higher ABTS radical scavenging activity.Jackfruit shreds are a promising resource for producing bioactive oligosaccharides.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 11","pages":"3219 - 3233"},"PeriodicalIF":3.9,"publicationDate":"2026-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148859893","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 quality and safety evaluation of spray-dried Centella asiatica extract powder for oral ingredient development 喷雾干燥积雪草提取粉的综合质量与安全性评价

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-08-10 DOI: 10.1007/s10068-026-02271-0

Kiman Lee, Yeonsoo Chung

{"title":"Integrated quality and safety evaluation of spray-dried Centella asiatica extract powder for oral ingredient development","authors":"Kiman Lee, Yeonsoo Chung","doi":"10.1007/s10068-026-02271-0","DOIUrl":"10.1007/s10068-026-02271-0","url":null,"abstract":"<div><p>Spray drying converts botanical extracts into powder ingredients, but product-linked evidence is needed to verify quality and preliminary safety in the final oral-use formulation. This study evaluated a spray-dried <i>Centella asiatica</i> extract powder prepared from a 70% ethanol extract and maltodextrin. Asiaticoside contents in three independently manufactured lots ranged from 23.15 to 23.17 mg/g, and Lot 2022-001 met predefined specifications. The high-performance liquid chromatography method showed selectivity, linearity (R<sup>2</sup> = 0.9993–0.9997), recovery of 98.2–100.4%, an intermediate-precision relative standard deviation of 1.01%, and an expanded relative uncertainty of 2.46%. Six-month accelerated storage supported a model-based 24-month shelf-life. A single oral dose of 5,000 mg/kg caused no mortality, abnormal clinical signs, significant body-weight effects, or gross pathological findings in Sprague–Dawley rats. These results provide product-specific evidence for asiaticoside-based quality control, storage management, and preliminary acute hazard characterization.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 11","pages":"3423 - 3433"},"PeriodicalIF":3.9,"publicationDate":"2026-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148859885","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

Broccoli-licorice-passionflower blend improves mitochondrial function and exerts senotherapeutic effects 西兰花-甘草-西番莲混合物可改善线粒体功能，并发挥老年治疗作用

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-08-08 DOI: 10.1007/s10068-026-02265-y

So-Hyun Park, Hee Soo Kim, Pyeong Geun Choi, Eunyoung Lee, Do Yun Cho, Sun Ho Kim, Hui Yun Kim, Ahjin Kim, Jiyun Ahn, Chang Hwa Jung

{"title":"Broccoli-licorice-passionflower blend improves mitochondrial function and exerts senotherapeutic effects","authors":"So-Hyun Park, Hee Soo Kim, Pyeong Geun Choi, Eunyoung Lee, Do Yun Cho, Sun Ho Kim, Hui Yun Kim, Ahjin Kim, Jiyun Ahn, Chang Hwa Jung","doi":"10.1007/s10068-026-02265-y","DOIUrl":"10.1007/s10068-026-02265-y","url":null,"abstract":"<div><p>Aging is driven by multiple interconnected mechanisms, necessitating interventions that target multiple hallmarks of aging. Using a data-driven prioritization strategy, we screened 16 extract combinations generated from four candidate extracts (broccoli, licorice, passionflower, and lemon balm) and identified an optimized formulation, Blend 2, composed of broccoli, licorice, and passionflower extracts. Blend 2 restored mitochondrial respiration, ATP production, and citrate synthase activity under DNA damage-induced mitochondrial dysfunction through activation of the SIRT1–AMPK–PGC-1α pathway and enhanced mitophagy. It also exhibited dual senotherapeutic activity by suppressing the senescence-associated secretory phenotype via NF-κB inhibition and selectively eliminating senescent cells through the Bax/caspase pathway. These findings demonstrate that data-driven formulation strategies can identify multifunctional natural product combinations and establish Blend 2 as a promising candidate for targeting multiple hallmarks of aging.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 11","pages":"3409 - 3421"},"PeriodicalIF":3.9,"publicationDate":"2026-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148859884","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

Key aroma compounds in Chimonanthus praecox: molecular simulation screening and functional packaging application 金银花主要香气成分的分子模拟筛选及功能包装应用

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-08-07 DOI: 10.1007/s10068-026-02269-8

Guofeng Yu, Yuan Gao, Yuan Feng, Yanchong Qin, Tianxiao Li, Chunping Xu, Xuewei Jia, Mingqi Gao

{"title":"Key aroma compounds in Chimonanthus praecox: molecular simulation screening and functional packaging application","authors":"Guofeng Yu, Yuan Gao, Yuan Feng, Yanchong Qin, Tianxiao Li, Chunping Xu, Xuewei Jia, Mingqi Gao","doi":"10.1007/s10068-026-02269-8","DOIUrl":"10.1007/s10068-026-02269-8","url":null,"abstract":"<div><p>Natural floral aromas are increasingly used in food systems and aroma-functional packaging, but their complex composition and instability limit practical application. This study developed an integrated analytical–computational–sensory strategy to identify key odorants in Chimonanthus praecox flowers for use in food-grade packaging. A total of 38 aroma-active compounds were identified via headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS–SPME–GC–MS). Molecular docking was employed as a screening approach, and binding energy–based clustering enabled the prioritization of odorants with high receptor affinity. Odor activity value (OAV) analysis highlighted nine key odorants, including linalool, ocimene, and methyl salicylate. Molecular docking and dynamics simulations showed π-mediated hydrophobic interactions are critical for odorant recognition and binding stability. Aroma recombination confirmed the importance of these odorants. The reconstructed aroma was successfully applied to food-grade kraft paper, showing high similarity to natural floral aroma. This work promotes the sustainable aroma-functional packaging in food applications.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 11","pages":"3195 - 3206"},"PeriodicalIF":3.9,"publicationDate":"2026-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148859790","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

The impact of fat replacers on the physicochemical properties and consumer acceptance of madeleines 脂肪替代品对玛德琳的理化特性和消费者接受度的影响

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-08-06 DOI: 10.1007/s10068-026-02267-w

SuYeong Lee, Su Yun Lim, DaYeon Hwang, JayYoon Jang, Mi-Ran Kim

{"title":"The impact of fat replacers on the physicochemical properties and consumer acceptance of madeleines","authors":"SuYeong Lee, Su Yun Lim, DaYeon Hwang, JayYoon Jang, Mi-Ran Kim","doi":"10.1007/s10068-026-02267-w","DOIUrl":"10.1007/s10068-026-02267-w","url":null,"abstract":"<div><p>Fat replacers have been widely explored to reduce fat content in food products; however, replicating the texture and flavor of full-fat products remains challenging. This study evaluated optimal combinations of fat replacers to mimic the physicochemical and sensory characteristics of butter-based madeleines using a mixture design approach. Within a 50% fat replacement range, maltodextrin (MD), whey protein isolate (WPI), and medium-chain triglycerides (MCT) were formulated as single, binary, and ternary systems. Physicochemical properties, including pH, crust color, and texture profile, were analyzed, and consumer acceptance was evaluated with 55 consumers. WPI-containing samples exhibited increased firmness and dryness, whereas MD increased moisture and stickiness. MCT improved textural balance when combined with carbohydrate- or protein-based replacers. Formulations containing MD + MCT and MD + WPI + MCT most closely resembled the control in physicochemical properties and consumer acceptance. Softness and crispiness were identified as key drivers of liking, indicating that appropriate replacer combinations can maintain consumer acceptance in reduced-fat madeleines.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 11","pages":"3249 - 3256"},"PeriodicalIF":3.9,"publicationDate":"2026-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148859886","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 particle size change based on ultrafine grinding on the nutrition, physicochemical properties, and functional properties of selenium-enriched oyster mushroom 超微粉碎粒度变化对富硒平菇营养、理化特性及功能特性的影响

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-08-04 DOI: 10.1007/s10068-026-02263-0

Xinlin Wei, Quancheng Zhou, Xiaoyu Xu, Haimei Bai, Qinshuo Han, Jingjing Shi, Yaqi Liu, Guihua Sheng

{"title":"Effect of particle size change based on ultrafine grinding on the nutrition, physicochemical properties, and functional properties of selenium-enriched oyster mushroom","authors":"Xinlin Wei, Quancheng Zhou, Xiaoyu Xu, Haimei Bai, Qinshuo Han, Jingjing Shi, Yaqi Liu, Guihua Sheng","doi":"10.1007/s10068-026-02263-0","DOIUrl":"10.1007/s10068-026-02263-0","url":null,"abstract":"<div><p>This study employed ultrafine grinding technology to produce Selenium-enriched <i>Pleurotus ostreatus</i> (SP) powders with different particle sizes. Their infrared spectra, micromorphology, hydration properties, antioxidant activity, adsorption characteristics, in vitro selenium release, and hypoglycemic activity were systematically investigated to elucidate the relationship between mesh size and the nutritional density, physicochemical properties, and functional characteristics of SP. Compared to conventionally ground 40-mesh SP, the 300-mesh ultrafine powder, The ultrafine powder showed finer, more uniform particles. Extractable efficiency of polysaccharides, soluble proteins, and soluble dietary fiber increased by 83.53, 90.04, and 82.69%, respectively. Cholesterol and glucose adsorption capacities rose by 101.21 and 31.04%, while α-amylase and α-glucosidase inhibition rates increased by 90.91 and 94.71%. Selenium release in simulated gastric and gastrointestinal fluids improved by 34.57 and 52.61%. Overall, ultrafine grinding enhanced the extractable efficiency of nutritional components, selenium bioaccessibility, adsorption properties, and in vitro hypoglycemic and hypolipidemic activities, representing an effective modification strategy for developing high-value functional products.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 11","pages":"3267 - 3279"},"PeriodicalIF":3.9,"publicationDate":"2026-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148859894","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

Contribution of dominant spoilage bacteria to quality deterioration of refrigerated large yellow croaker (Pseudosciaena crocea): myofibril proteins degradation 优势腐败菌对冷藏大黄鱼品质劣化的贡献：肌原纤维蛋白降解

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-08-01 DOI: 10.1007/s10068-026-02235-4

Na Li, Jun Mei, Jing Xie

{"title":"Contribution of dominant spoilage bacteria to quality deterioration of refrigerated large yellow croaker (Pseudosciaena crocea): myofibril proteins degradation","authors":"Na Li, Jun Mei, Jing Xie","doi":"10.1007/s10068-026-02235-4","DOIUrl":"10.1007/s10068-026-02235-4","url":null,"abstract":"<div><p>This research evaluated the effects of three specific spoilage organisms (SSOs)-<i>Shewanella baltica</i>, <i>Pseudomonas brenneri</i> and <i>Pseudomonas psychrophila</i>- on quality deterioration and myofibrillar proteins (MPs) degradation in chilled large yellow croaker fillets. The SSOs were found to expedite the conversion of umami/sweet amino acids to biogenic amines (BAs), reduced water holding capacity and textural deterioration. This altered taste activity value (TAV) of representative amino acids and increased the equivalent umami concentration (EUC). SSOs exacerbated MP conformational changes from ordered rigid to disordered flexible structures, enhancing protein solubility and tyrosine content. Findings from SDS-PAGE and TEM indicated significant degradation of myosin, actin, and tropomyosin, and disruption of sarcomere structure. Correlations between quality traits and MPs stability were established. Spoilage impact ranked: <i>Shewanella baltica</i> > <i>Pseudomonas brenneri</i> > <i>Pseudomonas psychrophila</i>. This study highlights the importance of preventing SSOs colonization in delaying quality deterioration and provides comprehensive insights into MPs degradation in SSO-induced spoilage.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 10","pages":"3061 - 3076"},"PeriodicalIF":3.9,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148810994","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 gamma irradiation on the survival of pathogens and nutritional quality of Capsicum chinense L 辐照对辣椒病原菌存活及营养品质的影响

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-07-30 DOI: 10.1007/s10068-026-02239-0

Mikidadi Salehe Gurisha, Pulapa Venkata Kanaka Rao, Remigius Ambrose Kawala, Stanley Ferdinand Mwanga, Benard Samwel Mwankemwa, Najat Kassim Mohammed

{"title":"Effects of gamma irradiation on the survival of pathogens and nutritional quality of Capsicum chinense L","authors":"Mikidadi Salehe Gurisha, Pulapa Venkata Kanaka Rao, Remigius Ambrose Kawala, Stanley Ferdinand Mwanga, Benard Samwel Mwankemwa, Najat Kassim Mohammed","doi":"10.1007/s10068-026-02239-0","DOIUrl":"10.1007/s10068-026-02239-0","url":null,"abstract":"<div><p>Habanero pepper (<i>Capsicum chinense</i> L.) is highly susceptible to microbial contamination during processing and storage. This study evaluated the effects of gamma irradiation on the microbial safety, sensory quality, nutritional composition, and phytochemical stability of habanero pepper powder stored for 3 and 6 months. Powdered samples were irradiated at 0–16 kGy using a cobalt-60 source and analyzed through microbiological, sensory, proximate, and UV–Vis spectroscopic methods. Microbial load decreased significantly with increasing irradiation dose: 4–6 kGy reduced counts to acceptable levels, and ≥ 8 kGy achieved complete microbial inactivation throughout storage. Sensory evaluation showed no significant differences (<i>p</i> < <i>0.05</i>) in overall acceptability between irradiated and control samples. Proximate composition remained largely unchanged, while UV–Vis spectra confirmed preservation of major phytochemical absorption bands. The findings demonstrate that gamma irradiation effectively enhances the microbial safety and shelf life of habanero pepper powder without compromising its sensory or nutritional quality.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 10","pages":"3047 - 3060"},"PeriodicalIF":3.9,"publicationDate":"2026-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148810914","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