Food Science and Biotechnology最新文献_第10页

AI technologies shaping the future of the cocoa industry from farm to fork: a comprehensive review 人工智能技术塑造可可产业从农场到餐桌的未来：全面回顾

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-03-13 DOI: 10.1007/s10068-025-01848-5

Hemasri Senthil, Madhura Janve

{"title":"AI technologies shaping the future of the cocoa industry from farm to fork: a comprehensive review","authors":"Hemasri Senthil, Madhura Janve","doi":"10.1007/s10068-025-01848-5","DOIUrl":"10.1007/s10068-025-01848-5","url":null,"abstract":"<div><p>Challenges such as a downward trend in cultivation and post-harvest losses lead to increased gap in cocoa bean supply and demand. This review deals with the recent AI models used in farming, processing, and supply chain of cocoa beans. Farming models viz. XAI-CROP, Random Forest, and Gradient Boosting can detect cocoa diseases, recommend appropriate pesticides, enable targeted crop spraying, count the number of pods on cocoa trees, and indicate cocoa pod ripeness. Processing models involving AI viz. Artificial Neural Network, Bootstrap Forest fermentation, and Particle Swarm Optimisation were explored for their efficiency in technological steps viz<i>.</i> drying, roasting, conching, and tempering to obtain high-quality chocolates. The supply chain models used AI such as Decision Tree, Multi-level Perception and Long Short-Term memory for cold storage, traceability, and deforestation prediction. AI can thus be used to standardise the quality of produce by optimal resource utilisation leading to minimal impact on the environment.</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 14","pages":"3127 - 3151"},"PeriodicalIF":3.1,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144929277","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

Endolysin-based biocontrol strategies against Listeria monocytogenes in food: A comprehensive review 基于内溶素的食品单核增生李斯特菌生物防治策略综述

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-03-13 DOI: 10.1007/s10068-025-01849-4

Dong Woo Kim, Min Suk Kong, Ok Kyung Koo

引用次数: 0

Development of a nitrate-responsive whole-cell biosensor based on engineered probiotic Saccharomyces boulardii 基于工程益生菌博氏酵母菌的硝酸盐响应全细胞生物传感器的研制

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-03-12 DOI: 10.1007/s10068-025-01850-x

Woohyuk Lee, Sang-Hun Do, Jonghyeok Shin, Sun-Ki Kim

{"title":"Development of a nitrate-responsive whole-cell biosensor based on engineered probiotic Saccharomyces boulardii","authors":"Woohyuk Lee, Sang-Hun Do, Jonghyeok Shin, Sun-Ki Kim","doi":"10.1007/s10068-025-01850-x","DOIUrl":"10.1007/s10068-025-01850-x","url":null,"abstract":"<div><p>This study aimed to construct a probiotic <i>Saccharomyces boulardii</i>-based biosensor that can sense and respond to nitrate, a biomarker of gut inflammation. To this end, a portion of the nitrate assimilation pathway in <i>Ogataea polymorpha</i> required for the designed nitrate-responsive genetic circuit was introduced into <i>S. boulardii</i>, which lacks the corresponding pathway. Specifically, the genes involved in nitrate transport (<i>YNT1</i>) and nitrate-responsive transcriptional activation (<i>YNA1</i> and <i>YNA2</i>) were introduced into <i>S. boulardii</i> using the CRISPR/Cas9-based genome editing system to construct the SKSC499 strain. Next, we investigated whether <i>YNT1</i>, <i>YNI1</i>, and <i>YNR1</i> promoters, which are activated by nitrate-bound YNA1/YNA2 transcription factor in <i>O. polymorpha</i>, induced expression of the reporter gene (G418 resistance marker) in the SKSC499 strain in a nitrate concentration-dependent manner. Among the candidate promoters, the <i>YNR1</i> promoter effectively induced growth of the SKSC499 strain only when nitrate was present in the medium containing the G418 antibiotic.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 10","pages":"2249 - 2253"},"PeriodicalIF":2.4,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143929971","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

Determination of polycyclic aromatic hydrocarbons (PAH4) in licorice root (Glycyrrhiza uralensis Fisch.) using dispersive solid–liquid extraction coupled with HPLC-FLD 分散固液萃取- HPLC-FLD法测定甘草中多环芳烃（PAH4）的含量

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-03-12 DOI: 10.1007/s10068-025-01844-9

Yun-Jin Cho, Tae Gyu Nam

{"title":"Determination of polycyclic aromatic hydrocarbons (PAH4) in licorice root (Glycyrrhiza uralensis Fisch.) using dispersive solid–liquid extraction coupled with HPLC-FLD","authors":"Yun-Jin Cho, Tae Gyu Nam","doi":"10.1007/s10068-025-01844-9","DOIUrl":"10.1007/s10068-025-01844-9","url":null,"abstract":"<div><p>This study aimed to quantify four polycyclic aromatic hydrocarbons (PAH4) in licorice roots. A novel analytical method, referred to as “dispersive solid–liquid extraction,” was applied to detect the PAH4 in licorice roots by HPLC coupled with fluorescence detector (FLD). Extraction solvent, adsorbent type, and amount were optimized to improve the extraction efficiency and achieve satisfactory clean-up. The satisfactory linearity, limit of detection, limit of quantification, recovery, and precision of PAH4 were acquired. Benzo[<i>a</i>]anthracene, chrysene, and benzo[<i>a</i>]pyrene were detected in some licorice root samples, whereas benzo[<i>b</i>]fluoranthene was not detected in any sample. None of the samples contained PAH4 levels higher than the maximum limit (MLs) established by the European Commission and Korean Ministry of Food and Drug Safety. These results suggest that the dispersive solid–liquid extraction method combined with HPLC-FLD is effective for the analysis of PAH4 in licorice roots and can be applied to a wide range of herbal medicines.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 10","pages":"2157 - 2166"},"PeriodicalIF":2.4,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143929973","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

Application of teatree oil nanoemulsion pads in Lateolabrax japonicas fillets 茶树油纳米乳垫片在刺槐鱼片中的应用

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-03-08 DOI: 10.1007/s10068-024-01812-9

Qian Feng, Ying Song, Xinyu Liu, Yanru Huang, Junyi Yang, Yingchang Li, Qiuying Li, Tong Sun

{"title":"Application of tea\u0000tree oil nanoemulsion pads in Lateolabrax japonicas fillets","authors":"Qian Feng, Ying Song, Xinyu Liu, Yanru Huang, Junyi Yang, Yingchang Li, Qiuying Li, Tong Sun","doi":"10.1007/s10068-024-01812-9","DOIUrl":"10.1007/s10068-024-01812-9","url":null,"abstract":"<p>To improve the efficiency of biological preservatives, a novel slow-release system was constructed. The oil-in-water (O/W) nanoemulsions were prepared with tea tree essential oil (TTO) and its main components, 1,8-cineole (CN) and terpinen-4-oil (T4O) as core materials, and with tea saponin as surfactant. The preservation properties of the pad containing nanoemulsion slow-release system on <i>Lateolabrax japonicus</i> fillets were measured. The results showed that the nanoemulsion had good stability and can delay the release of essential oil, and the cumulative release percentage of TTO was as high as 81 % at 72 h. The establishment of nanoemulsions slow-release system effectively improved the preservation properties of the pad, and TTO nanoemulsion pad (TTO-NE-P) had the optimal preservation properties due to the synergistic effect of preservative ingredients and the sustained release system of the nanoemulsion. This study can provide technical support for the combined application of biological preservative agent and aquatic product pads.</p>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 9","pages":"1921 - 1933"},"PeriodicalIF":2.4,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143784235","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

Milk in tea: exploring the chemistry and biological activities 茶中的牛奶：探讨其化学和生物活性。

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-03-07 DOI: 10.1007/s10068-025-01841-y

Nelum Priyadarshani Piyasena

引用次数: 0

Effects of a combination treatment of cold atmospheric plasma, vacuum packaging, and hot water on inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium on black pepper 冷常压等离子体、真空包装和热水联合处理对黑胡椒上大肠杆菌O157:H7和鼠伤寒沙门氏菌灭活的影响

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-03-06 DOI: 10.1007/s10068-025-01845-8

Won-Jae Song

引用次数: 0

Anticancer effects of purple carrot extract via induction of apoptotic genes on human breast cancer cells 紫胡萝卜提取物通过诱导凋亡基因对人乳腺癌细胞的抗癌作用

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-03-06 DOI: 10.1007/s10068-024-01787-7

Ha Young Park, Sunhye Lee, So Hee Kim, Jung Eun Park, Youn Seon Hwang, Min Ho Kang, Seo Yeon Chae, Jin Woo Kim

引用次数: 0

Effect of mixed fermentation of compound grapes on organic acids and volatiles in mulberry wine 复合葡萄混合发酵对桑椹酒中有机酸及挥发物的影响

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-03-02 DOI: 10.1007/s10068-025-01821-2

Yao Zhang, Dongsheng Zhang, Wenchao Cai, Fengxian Tang, Qin Zhang, Xinxin Zhao, Ruijie Huang, Chunhui Shan

{"title":"Effect of mixed fermentation of compound grapes on organic acids and volatiles in mulberry wine","authors":"Yao Zhang, Dongsheng Zhang, Wenchao Cai, Fengxian Tang, Qin Zhang, Xinxin Zhao, Ruijie Huang, Chunhui Shan","doi":"10.1007/s10068-025-01821-2","DOIUrl":"10.1007/s10068-025-01821-2","url":null,"abstract":"<div><p>The main objective of this study was to investigate the effect of mixed fermentation of blended grapes on the organic acid and volatile content of mulberry fruit wines before and after fermentation. Rose-scented grapes and blackberry grapes were chosen to produce fruit wines through mixed fermentation with mulberries, respectively. HPLC was employed for the content of organic acids, whereas the concentrations of volatile compounds in the mulberry wines were determined using HS–SPME–GC–MS. The results showed that yeast fermentation could effectively reduce the content of malic acid and citric acid while generating rich aroma substances. During compound grape blend fermentation, the organic acid content decreases, and more volatile compounds are produced. Among them, mulberry rosé grapefruit wine exhibits a more complex array of volatile compounds, including phenylethanol, ethyl caprylate, and ethyl caprate, alongside recently discovered compounds like isobutanol, (+)-3-methyl-2-butanol, and α-pinitol. These compounds contribute to the enhanced flavor of mulberry wine.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 9","pages":"1957 - 1968"},"PeriodicalIF":2.4,"publicationDate":"2025-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143784111","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

Analysis of dynamic changes and correlation between microbial community and flavor quality during Fagopyrum tataricum Baijiu fermentation 苦荞白酒发酵过程中微生物群落与风味品质的动态变化及相关性分析

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-03-01 DOI: 10.1007/s10068-025-01842-x

Xiaomin Liu, Dangwei Zhang, Yuxia Liu, Kangli Yang, Zuhao Wang, Pulai Zhang, Yingchun Mu, Wei Su

{"title":"Analysis of dynamic changes and correlation between microbial community and flavor quality during Fagopyrum tataricum Baijiu fermentation","authors":"Xiaomin Liu, Dangwei Zhang, Yuxia Liu, Kangli Yang, Zuhao Wang, Pulai Zhang, Yingchun Mu, Wei Su","doi":"10.1007/s10068-025-01842-x","DOIUrl":"10.1007/s10068-025-01842-x","url":null,"abstract":"<div><p>This study elucidated the succession of microbial community structures and their influence on the physicochemical parameters and volatile compounds in fermented grains (FG) of <i>Fagopyrum tataricum Baijiu</i>. 14 dominant microorganisms were identified. <i>Lactobacillus</i> gradually replaced <i>Weissella</i> and <i>Bacillus</i>, while <i>Rhizopus</i> declined at day 6 of tank fermentation (TF6). Starch content and pH decreased significantly (<i>P</i> < 0.05), while acidity and moisture increased and reducing sugar content fluctuated in FG. Furthermore, 64 volatile compounds were identified, with 14 key compounds, including ethyl palmitate, ethyl oleate, and phenethyl alcohol, which significantly increased at TF6 (<i>P</i> < 0.05). Pearson correlation coefficient revealed <i>Lactobacillus</i> and <i>Candida</i> significantly affected (<i>P</i> < 0.05) physicochemical properties and volatile compounds. Finally, a metabolic network was constructed to predict the metabolic pathways in FG. These findings provide multidimensional insight into the FG, and laid a theoretical foundation for <i>Fagopyrum tataricum Baijiu</i> quality improvement.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 10","pages":"2237 - 2247"},"PeriodicalIF":2.4,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143929957","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