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Analytical approaches to flavor research and discovery: from sensory-guided techniques to flavoromics methods 风味研究和发现的分析方法：从感官引导技术到风味组学方法
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-12-12 DOI: 10.1007/s10068-024-01765-z
In Hee Cho, Devin G. Peterson
{"title":"Analytical approaches to flavor research and discovery: from sensory-guided techniques to flavoromics methods","authors":"In Hee Cho,&nbsp;Devin G. Peterson","doi":"10.1007/s10068-024-01765-z","DOIUrl":"10.1007/s10068-024-01765-z","url":null,"abstract":"<div><p>This review examines analytical methodology for food flavor analysis. Traditionally, flavor chemistry research has relied on sensory-guided chromatography techniques to identify individual compounds responsible for aroma or taste activity. Among the over 12,000 volatile compounds identified in foods, hundreds have been linked to aroma characteristics, and many taste-active compounds have also been discovered. However analytical methods based on singular compound evaluation are not without limitation and can overlook drivers of flavor perception by ignoring potential stimuli (i.e. antagonists, modulators), interactions among stimuli, and sub-threshold activity. More recently, chemical profiling methods coupled with multivariate analysis, termed flavoromics, have led to advances in flavor research. Utilization of flavoromic methods provides additional opportunities to define chemical stimuli that influence flavor profiles and qualities of food, as well as their contributions to complex perceptions, such as consumer acceptance.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 1","pages":"19 - 29"},"PeriodicalIF":2.4,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142912979","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
Possible fetal bovine serum-reduced boost cultivation of DF-1 by supplementation with plant peptones and yeast extracts
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-12-09 DOI: 10.1007/s10068-024-01774-y
Juah Chung, Bumjin Joo, Yu Kyong Woo, Jihyun Kim, Young-oh Lee, Seokwon Lim, Choongjin Ban
{"title":"Possible fetal bovine serum-reduced boost cultivation of DF-1 by supplementation with plant peptones and yeast extracts","authors":"Juah Chung,&nbsp;Bumjin Joo,&nbsp;Yu Kyong Woo,&nbsp;Jihyun Kim,&nbsp;Young-oh Lee,&nbsp;Seokwon Lim,&nbsp;Choongjin Ban","doi":"10.1007/s10068-024-01774-y","DOIUrl":"10.1007/s10068-024-01774-y","url":null,"abstract":"<div><p>To reduce the fetal bovine serum (FBS) and enhance the DF-1 proliferation, three plant peptones and three yeast extracts were incorporated into culture medium. The concentration of FBS in the medium varied from 0 to 10%, and the enhanced cell viability was evaluated within the predetermined range for supplementation. In each specific concentration range, the viability was enhanced by the supplementation compared to the control group. In particular, the medium containing 6.25 mg/mL wheat peptone and 1.25% FBS demonstrated a significant increase in viability. This beneficial effect can be attributed to the incorporation of suitable free amino acids (FAAs), peptides, carbohydrates (excluding free sugars), or trace elements through supplementation. Regarding FAAs, the enhanced cell proliferation by glutamate, glutamine, alanine, and non-essential FAAs was contingent upon the specific type of supplementation. The proliferation was suppressed by serine, histidine, threonine, arginine, tyrosine, valine, methionine, phenylalanine, isoleucine, leucine, essential FAAs, and particularly lysine.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 2","pages":"391 - 402"},"PeriodicalIF":2.4,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379795","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 machine learning for quantitative analysis of industrial fermentation using image processing
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-11-11 DOI: 10.1007/s10068-024-01744-4
Jieun Jeong, Sangoh Kim
{"title":"Application of machine learning for quantitative analysis of industrial fermentation using image processing","authors":"Jieun Jeong,&nbsp;Sangoh Kim","doi":"10.1007/s10068-024-01744-4","DOIUrl":"10.1007/s10068-024-01744-4","url":null,"abstract":"<div><p>The Real-time Fermentation Quantification Sensor (RFQS) was developed to quantitatively assess fermentation by detecting airlock bubbles created by fermentation gas pressure. The Convolutional Neural Network-based Fermentation Measurement Model was integrated into the RFQS to analyze and classify these bubble images, enabling continuous fermentation monitoring and real-time fermentation degree measurement. Validation experiments revealed that varying the quantities of dry yeast and glucose significantly impacted fermentation duration and degree. Upon fermentation completion, the total degree was calculated using real-time data. These results confirmed that AI-based image processing technology can effectively serve as a quantitative measurement tool in the fermentation food industry.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 2","pages":"373 - 381"},"PeriodicalIF":2.4,"publicationDate":"2024-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379769","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
Recent advances in phytase thermostability engineering towards potential application in the food and feed sectors 植酸酶热稳定性工程在食品和饲料领域的潜在应用进展
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-11-01 DOI: 10.1007/s10068-024-01690-1
Swethaa Venkataraman, P. R. Karthikanath, C. S. Gokul, M. Adhithya, V. K. Vaishnavi, Devi Sri Rajendran, Vasanth Kumar Vaidyanathan, Ramesh Natarajan, Palanisamy Athiyaman Balakumaran, Vaidyanathan Vinoth Kumar
{"title":"Recent advances in phytase thermostability engineering towards potential application in the food and feed sectors","authors":"Swethaa Venkataraman,&nbsp;P. R. Karthikanath,&nbsp;C. S. Gokul,&nbsp;M. Adhithya,&nbsp;V. K. Vaishnavi,&nbsp;Devi Sri Rajendran,&nbsp;Vasanth Kumar Vaidyanathan,&nbsp;Ramesh Natarajan,&nbsp;Palanisamy Athiyaman Balakumaran,&nbsp;Vaidyanathan Vinoth Kumar","doi":"10.1007/s10068-024-01690-1","DOIUrl":"10.1007/s10068-024-01690-1","url":null,"abstract":"<div><p>This review comprehensively examines the advancements in engineering thermostable phytase through genetic modification and immobilization techniques, focusing on developments from the last seven years. Genetic modifications, especially protein engineering, have enhanced enzyme’s thermostability and functionality. Immobilization on various supports has further increased thermostability, with 50–60 % activity retention at higher temperature (more than 50 °C). In the food industry, phytase is used in flour processing and bread making, reducing phytate content by around 70 %, thereby improving nutritional value and mineral bioavailability. In the feed industry, it serves as a poultry feed additive, breaking down phytates to enhance nutrient availability and feed efficiency. The enzyme’s robustness at high temperatures makes it valuable in feed processing. The integration of microbial production of phytase with genetically engineered strains followed by carrier free immobilization represents a synergistic approach to fortify enzyme structure and improve thermal stability. These advancement in the development of phytase enzyme capable of withstanding high temperatures, thereby pivotal for industrial utilization.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 1","pages":"1 - 18"},"PeriodicalIF":2.4,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142912781","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
Sinapine suppresses ROS-induced C2C12 myoblast cell death through MAPK and autophagy pathways 西那平通过 MAPK 和自噬途径抑制 ROS 诱导的 C2C12 肌母细胞死亡
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-09-30 DOI: 10.1007/s10068-024-01718-6
Jung Hyun Kang, Dong Hwan Kim, Jin Yoo, Jun Hong Shin, Ju Hyun Kim, Ji Won Lee, Seung Ho Shin
{"title":"Sinapine suppresses ROS-induced C2C12 myoblast cell death through MAPK and autophagy pathways","authors":"Jung Hyun Kang,&nbsp;Dong Hwan Kim,&nbsp;Jin Yoo,&nbsp;Jun Hong Shin,&nbsp;Ju Hyun Kim,&nbsp;Ji Won Lee,&nbsp;Seung Ho Shin","doi":"10.1007/s10068-024-01718-6","DOIUrl":"10.1007/s10068-024-01718-6","url":null,"abstract":"<div><p>Oxidative stress in skeletal muscle can lead to muscle atrophy through reactive oxygen species (ROS)-induced damage and cell death. <i>tert</i>-Butyl hydroperoxide (TBHP), an exogenous ROS generator, induces oxidative stress and cell death in various cells. Sinapine from cruciferous plants possesses beneficial effects, but its role in protecting skeletal muscle cells against ROS-induced cell death remains unclear. This study demonstrates that sinapine pretreatment significantly reduced TBHP-induced cell death and ROS accumulation in a dose-dependent manner. TBHP activated mitogen-activated protein kinase (MAPK) pathways including Akt, p38, and JNK, and triggered autophagy. Sinapine suppressed the phosphorylation of Akt, MEK3/6, p38, MEK4, and JNK, and modulated key autophagy markers. Notably, the co-treatment of MAPK inhibitors attenuated TBHP-induced cell death and LC3B-II accumulation. These findings suggest that sinapine is a promising phytochemical for mitigating oxidative stress-mediated muscle injury, offering potential therapeutic strategies for maintaining skeletal muscle homeostasis and addressing muscle-related pathologies.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"33 15","pages":"3629 - 3637"},"PeriodicalIF":2.4,"publicationDate":"2024-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142555293","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
A study on safety evaluation system of cultured foods among alternative proteins
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-09-30 DOI: 10.1007/s10068-024-01720-y
Sojeong Heo, Gawon Lee, Do-Won Jeong
{"title":"A study on safety evaluation system of cultured foods among alternative proteins","authors":"Sojeong Heo,&nbsp;Gawon Lee,&nbsp;Do-Won Jeong","doi":"10.1007/s10068-024-01720-y","DOIUrl":"10.1007/s10068-024-01720-y","url":null,"abstract":"<div><p>Food produced by cell culture has been approved in Singapore and the United States. Food safety evaluation systems of Singapore, the United States, Europe, and Korea were reviewed for producing cultured foods with new technologies. In Singapore, Europe, and Korea, safety evaluation of cultured meat is conducted by applying for such evaluation in the Novel Food system. In contrast, in the case of the United States, safety evaluation for cultured meat is conducted by the FDA and the USDA, considering it as an altered product of production methods, not a novel food. Required safety assessment data vary depending on whether the cultured meat is a novel food or a different food with a different production method. Accordingly, the current study presents differences between required documents according to the two distinct perspectives.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 2","pages":"365 - 371"},"PeriodicalIF":2.4,"publicationDate":"2024-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-024-01720-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379741","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
Modification of plant proteins as alternatives to animal proteins: a review
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-09-24 DOI: 10.1007/s10068-024-01705-x
Sang-Jin Ye, Hyun-Jin Park, Moo-Yeol Baik
{"title":"Modification of plant proteins as alternatives to animal proteins: a review","authors":"Sang-Jin Ye,&nbsp;Hyun-Jin Park,&nbsp;Moo-Yeol Baik","doi":"10.1007/s10068-024-01705-x","DOIUrl":"10.1007/s10068-024-01705-x","url":null,"abstract":"<div><p>Plant-based proteins have gained significant attention as alternatives to animal proteins due to health benefits and environmental sustainability. In response, various plant-based products have been developed. Proteins are crucial not only for nutrition but also for their technical functional properties in food processing, such as stabilization, emulsification, foaming, and gelling. These functional properties depend on protein structure, composition, and interactions with other food components. To enhance these properties, extensive research has focused on modifying plant protein structures through physical, chemical, and enzymatic methods. This review covers the mechanisms of protein modification by different processing methods and suggests the possibility of new synergistic effects through sequential double or triple modification techniques. These advances aim to improve the technological performance of plant proteins in various food applications as alternatives of animal proteins.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 2","pages":"349 - 363"},"PeriodicalIF":2.4,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379801","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
Sweet flavor compounds produced by the endophytic fungus Talaromyces funiculosus 内生真菌 Talaromyces funiculosus 产生的甜味化合物
IF 2.9 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-09-18 DOI: 10.1007/s10068-024-01694-x
Tianxiao Li, Yongwei Liang, Wu Wen, Honghui Dong, Wu Fan, Lingfeng Dong, Minchang Liu, Yaping Ma, Xuewei Jia, Lingbo Ji, Ting Zhou, Chunping Xu, Rongya Zhang
{"title":"Sweet flavor compounds produced by the endophytic fungus Talaromyces funiculosus","authors":"Tianxiao Li, Yongwei Liang, Wu Wen, Honghui Dong, Wu Fan, Lingfeng Dong, Minchang Liu, Yaping Ma, Xuewei Jia, Lingbo Ji, Ting Zhou, Chunping Xu, Rongya Zhang","doi":"10.1007/s10068-024-01694-x","DOIUrl":"https://doi.org/10.1007/s10068-024-01694-x","url":null,"abstract":"<p>In this study, a sweet flavor producing endophytic fungus YN-F1 was screened and identified as <i>Talaromyces funiculosus</i>. The PDB broth of YN-F1 possessed strong sweet aroma together with fruity and floral flavors. The key flavor compounds were determined as 4-methyl-5,6-dihydropyran-2-one, 4-hydroxy-4-methyltetrahydro-2<i>H</i>-pyran-2-one, 2-phenylethanol, and 2-(4-hydroxyphenyl)ethanol. The key flavor metabolite 4-methyl-5,6-dihydropyran-2-one was further isolated and identified by NMR and MS. Sensory evaluation suggested this compound exhibited strong sweet aroma with floral flavor. 4-Methyl-5,6-dihydropyran-2-one possessed a relatively strong binding energy with TAS1R2 of − 4.9 kcal/mol, and hydrogen bond sites of THR-A-796 and ASN-A-799 could be important since the binding energy could be mainly dominated by the hydrogen bond interaction. This is the first report of flavor producing ability and characteristic flavor compounds for the endophytic fungus <i>T. funiculosus</i>.</p>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"5 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142253212","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
Sustainable food systems transformation in the face of climate change: strategies, challenges, and policy implications 面对气候变化的可持续粮食系统转型：战略、挑战和政策影响
IF 2.9 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-09-18 DOI: 10.1007/s10068-024-01712-y
Babar Iqbal, Khulood Fahad Alabbosh, Abdul Jalal, Sultan Suboktagin, Noureddine Elboughdiri
{"title":"Sustainable food systems transformation in the face of climate change: strategies, challenges, and policy implications","authors":"Babar Iqbal, Khulood Fahad Alabbosh, Abdul Jalal, Sultan Suboktagin, Noureddine Elboughdiri","doi":"10.1007/s10068-024-01712-y","DOIUrl":"https://doi.org/10.1007/s10068-024-01712-y","url":null,"abstract":"<p>Climate change-induced disruptions to agricultural systems and other socio-economic and geopolitical factors threaten food supply availability, access, and stability. The paper examines the crisis and explores the strategies, challenges, and policy implications of transforming food systems towards sustainability. It highlights the undeniable impact of climate change on agriculture, discussing how it affects crop yields and contributes to the increased frequency of extreme weather events. The paper discusses the extent and causes of food loss and waste in the supply chain, presents various technologies and initiatives to reduce it, and highlights models for efficient food distribution and surplus food redistribution. Lastly, it shifts its attention to food policy and governance, assessing the effectiveness of national and international policies in addressing food security and climate change. Conclusively, it underscores the pressing need for a holistic and sustainable approach to food systems transformation in the face of climate change.</p>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"16 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142253208","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
Nutraceutical delivery vehicles: enhanced stability, bioavailability 营养品输送载体：提高稳定性和生物利用率
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-09-17 DOI: 10.1007/s10068-024-01687-w
Gargi Ghoshal
{"title":"Nutraceutical delivery vehicles: enhanced stability, bioavailability","authors":"Gargi Ghoshal","doi":"10.1007/s10068-024-01687-w","DOIUrl":"10.1007/s10068-024-01687-w","url":null,"abstract":"<div><p>Nanotechnology has gained recognition as the next uprising technology in numerous sectors, together with food industry and agriculture. Diminution of particle size to nanoscale range enhances the surface area, eventually surface-to-volume ratio, subsequently enhances their reactivity by several times, modifying optical, electrical, and mechanical features. Nanotechnology can also modify the aqueous solubility, thermal stability, and bioavailability in oral delivery of bioactive nutraceuticals. Recent research developed number of suitable delivery systems that provide effective site specific release of the nutraceuticals in control way for better utilization. Phospholipid, liposomes, niosome, emulsion, microemulsion/ nanoemulsions, ethosomes, SNEDDS, SLN based delivery vehicles, Nanostructured lipid carriers (NLCs) for nutraceutical delivery systems will be discussed in this review. Mainly the formulations, principle of the above carrier along with recent researches of those technologies will be discussed.</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 1","pages":"31 - 48"},"PeriodicalIF":2.4,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142253207","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
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