Food Science and Biotechnology最新文献_第2页

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

Brain network dynamics in the perception of food processing levels 大脑网络动态在感知食物加工水平上的作用

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-07-27 DOI: 10.1007/s10068-026-02249-y

Manyoel Lim, Min-Cheol Kang, Yun-Sang Choi

{"title":"Brain network dynamics in the perception of food processing levels","authors":"Manyoel Lim, Min-Cheol Kang, Yun-Sang Choi","doi":"10.1007/s10068-026-02249-y","DOIUrl":"10.1007/s10068-026-02249-y","url":null,"abstract":"<div><p>Food processing level influences consumer food evaluation and selection, but the underlying neural mechanisms remain unexplored. This study examined neural responses to prepared and natural food images using electroencephalography source imaging and whole-brain functional connectivity analysis. Prepared foods evoked stronger activation along the ventral visual stream, including the fusiform gyrus, lingual gyrus, and orbitofrontal cortex, with enhanced connectivity between visual, limbic, and somatomotor networks. Natural foods recruited the precuneus and showed distributed connectivity centered on the dorsal attention network. Network enrichment analysis confirmed preferential limbic and visual system involvement for prepared foods, and attentional network recruitment for natural foods. Our results indicate that food processing level recruits distinct large-scale brain networks during visual food perception, with prepared foods eliciting rapid sensory reward integration and natural foods engaging broader evaluative processing. These findings provide a brain network-based framework for visual food evaluation, with implications for product development and visual communication strategies.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 11","pages":"3281 - 3293"},"PeriodicalIF":3.9,"publicationDate":"2026-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148859895","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

Fermented sausage–derived Latilactobacillus sakei postbiotic inhibits biofilm formation and quorum sensing-related virulence in clinical antibiotic-resistant Pseudomonas aeruginosa 发酵香肠衍生的sakilatilactobacillus后生抑制临床耐药铜绿假单胞菌的生物膜形成和群体感应相关毒力

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-07-27 DOI: 10.1007/s10068-026-02258-x

Epak Sami Abdulazeez Al-Bayatı, Meryem Burcu Külahcı, Yeşim Yıldız

{"title":"Fermented sausage–derived Latilactobacillus sakei postbiotic inhibits biofilm formation and quorum sensing-related virulence in clinical antibiotic-resistant Pseudomonas aeruginosa","authors":"Epak Sami Abdulazeez Al-Bayatı, Meryem Burcu Külahcı, Yeşim Yıldız","doi":"10.1007/s10068-026-02258-x","DOIUrl":"10.1007/s10068-026-02258-x","url":null,"abstract":"<div><p>A single-center in vitro study was performed using 50 clinically-derived <i>Pseudomonas aeruginosa</i> isolates to evaluate the antimicrobial, antibiofilm, and modulation of quorum sensing (QS)-related phenotypes of a fermented sausage-originated <i>Latilactobacillus sakei</i> postbiotic. A total of 50 antibiotic-resistant clinical <i>P. aeruginosa</i> isolates were evaluated. Thirty isolates (60%) were identified as strong biofilm producers. Biofilm formation was inhibited in all strong biofilm-producing isolates following treatment with the MIC/2 concentration of the <i>L. sakei</i> postbiotic. Application of the postbiotic at the MIC/2 concentration reduced biofilm formation and attenuated QS-regulated virulence traits, including pyocyanin production, exoprotease activity, swimming motility, and rhamnolipid production, in strong biofilm-forming isolates. These findings indicate that <i>L. sakei</i>-derived postbiotic may serve as a promising in vitro anti-virulence candidate against antibiotic-resistant <i>P. aeruginosa</i> by reducing biofilm formation and quorum sensing-related phenotypes. Nevertheless, further chemical, molecular, safety, and in vivo studies are needed to confirm its potential applications.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 11","pages":"3337 - 3348"},"PeriodicalIF":3.9,"publicationDate":"2026-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148859793","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

Mixed-strain probiotic fermentation of Aronia melanocarpa attenuates neuroinflammation and oxidative stress in microglial and neuronal cells 黑檀混合菌株益生菌发酵可减轻小胶质细胞和神经元细胞的神经炎症和氧化应激

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-07-27 DOI: 10.1007/s10068-026-02260-3

Jisu Hwang, Ye-Lim You, Hee Ho Song, Hyeon-Son Choi

{"title":"Mixed-strain probiotic fermentation of Aronia melanocarpa attenuates neuroinflammation and oxidative stress in microglial and neuronal cells","authors":"Jisu Hwang, Ye-Lim You, Hee Ho Song, Hyeon-Son Choi","doi":"10.1007/s10068-026-02260-3","DOIUrl":"10.1007/s10068-026-02260-3","url":null,"abstract":"<div><p>Microbial fermentation can enhance the bioactivity of plant-derived phytochemicals through biotransformation of phenolic compounds. This study compared unfermented, single-strain fermented (SFA), and mixed-strain fermented (MFA) <i>Aronia melanocarpa</i> extracts for their phytochemical characteristics and neuroprotective effects using BV-2 microglial and HT22 neuronal cell models. Probiotic fermentation altered the anthocyanin composition of aronia extracts, increasing cyanidin aglycone while decreasing glycosylated anthocyanins, accompanied by enhanced antioxidant activity. Among the tested extracts, MFA exhibited the strongest biological activity. In BV-2 cells, MFA suppressed lipopolysaccharide-induced inflammatory responses by reducing nitric oxide production, pro-inflammatory cytokines, and NF-κB nuclear translocation. In HT22 cells, MFA protected against H<sub>2</sub>O<sub>2</sub>-induced oxidative injury by reducing reactive oxygen species and lipid peroxidation, restoring the Bax/Bcl-2 balance, and promoting Nrf2 nuclear translocation. Collectively, these findings indicate that mixed-strain probiotic fermentation enhances the neuroprotective potential of aronia through modulation of neuroinflammatory and oxidative stress pathways, highlighting its potential as a neuroprotective functional food ingredient.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 11","pages":"3381 - 3392"},"PeriodicalIF":3.9,"publicationDate":"2026-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148859887","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

Scalable production of pectinases from Bacillus licheniformis SMIA-2 using agro-Industrial by-products with genomic insights 地衣芽孢杆菌SMIA-2中果胶酶的规模化生产利用农工副产品与基因组的见解

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-07-25 DOI: 10.1007/s10068-026-02252-3

Erica Cruz, Larissa Pacheco Ferreira, Albert Remus Romero Rosana, Samara Pinto Custódio Bernardo, Meire Lelis Leal Martins, João Paulo Fabi

{"title":"Scalable production of pectinases from Bacillus licheniformis SMIA-2 using agro-Industrial by-products with genomic insights","authors":"Erica Cruz, Larissa Pacheco Ferreira, Albert Remus Romero Rosana, Samara Pinto Custódio Bernardo, Meire Lelis Leal Martins, João Paulo Fabi","doi":"10.1007/s10068-026-02252-3","DOIUrl":"10.1007/s10068-026-02252-3","url":null,"abstract":"<div><p>The study re-analyzed the draft genome of <i>Bacillus licheniformis</i> SMIA-2 and generated a reference-guided pseudo-scaffold. Cross-validated genome annotation identified five candidate loci associated with pectin degradation, including putative pectate lyases, polygalacturonase, and downstream uronate-catabolic genes. Submerged fermentation with passion fruit peel flour and corn steep liquor yielded crude enzymatic extracts, which were spray-dried at 110 °C using maltodextrin and microcrystalline cellulose as stabilizers. The dried formulation retained pectinase activity for 180 days at 5 °C and showed additional cellulase, amylase, xylanase, and protease activities. Pectinase displayed optimal activity at pH 8.5 and 70 °C, with stability between pH 8.0–8.5 and 65–70 °C. Despite not using a reference strain and the absence of some omics analyses, with genomic and industrial claims presented as evidence of biotechnological potential rather than definitive functional validation of individual genes, these results support a sustainable, scalable, and alkaline-tolerant enzyme platform based on agro-industrial residues.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 11","pages":"3349 - 3359"},"PeriodicalIF":3.9,"publicationDate":"2026-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-026-02252-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148859890","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

Effects of dietary supplementation with probiotics and their cell-free supernatants on the growth performance and microbial safety of mealworms (Tenebrio molitor) 饲粮中添加益生菌及其无细胞上清液对粉虫生长性能和微生物安全性的影响

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-07-24 DOI: 10.1007/s10068-026-02253-2

Ji-Yeon Kim, Yooncheol Shin, Sun-Young Lee

{"title":"Effects of dietary supplementation with probiotics and their cell-free supernatants on the growth performance and microbial safety of mealworms (Tenebrio molitor)","authors":"Ji-Yeon Kim, Yooncheol Shin, Sun-Young Lee","doi":"10.1007/s10068-026-02253-2","DOIUrl":"10.1007/s10068-026-02253-2","url":null,"abstract":"<div><p>Edible insects, such as mealworms (<i>Tenebrio molitor</i>), have gained attention as sustainable protein sources due to their minimal resource requirements for cultivation and high nutritional value. This study evaluated the effects of dietary supplementation with probiotics (<i>Lacticaseibacillus</i>, <i>Lactobacillus</i>, and <i>Bifidobacterium</i>) and their cell-free supernatants (CFSs) on the growth and microbial safety of mealworms. Results showed that both probiotics and CFSs significantly enhanced growth performance and survival rates (<i>p</i> < 0.05). Notably, <i>Bifidobacterium bifidum</i> BGN4 yielded the highest weight gain (192.1 mg), length gain (20.0 mm), and specific growth rate (9.2%), while reducing mortality to 3.3%. Dietary supplementation also increased lactic acid bacteria populations and inhibited indicator microorganisms, including aerobic bacteria, coliforms, and yeasts and molds. Furthermore, four <i>Bifidobacterium</i> CFSs eliminated <i>Listeria monocytogenes</i> within 7 days. These findings highlight the probiotics and their CFSs effectively improve mealworm growth performance and microbial safety, providing an improved approach to edible insect production.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 11","pages":"3361 - 3369"},"PeriodicalIF":3.9,"publicationDate":"2026-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148859758","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 novel lactic acid bacteria–based smart label for irreversible time–temperature monitoring in perishable foods: milk as a model system 一种用于易腐食品不可逆时间-温度监测的新型乳酸菌智能标签：以牛奶为模型系统

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-07-24 DOI: 10.1007/s10068-026-02254-1

Catherine Pauli, Ally Mahadhy

{"title":"A novel lactic acid bacteria–based smart label for irreversible time–temperature monitoring in perishable foods: milk as a model system","authors":"Catherine Pauli, Ally Mahadhy","doi":"10.1007/s10068-026-02254-1","DOIUrl":"10.1007/s10068-026-02254-1","url":null,"abstract":"<div><p>Time–temperature abuse during storage and distribution compromises the safety and quality of perishable foods, particularly pasteurised milk, by accelerating microbial spoilage and reducing shelf life. A biodegradable, low-cost lactic acid bacterium–based smart label was developed for real-time monitoring of spoilage. The label was fabricated by entrapping <i>Lactiplantibacillus plantarum</i> isolated from kimchi in an MRS agar matrix containing glucose and phenol red, enabling fermentation-driven acidification and irreversible colour change. The smart label showed temperature-dependent behaviour, with no colour change at − 20 °C for 28 d, complete yellowing after 7 d at 4 °C, and rapid colour change within 12 h at 25 °C. When applied to pasteurised milk under temperature abuse, it distinguished safe from spoiled products, with colour intensity strongly correlated with microbial growth (ρ = 0.88, <i>p</i> = 0.01). The system provides a biodegradable tool for real-time monitoring in resource-limited settings.</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":"35 11","pages":"3257 - 3265"},"PeriodicalIF":3.9,"publicationDate":"2026-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148859844","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

Changes of physicochemical properties during initiation stage of autoxidation in edible oils on the point of viscosity and association colloidal structures 食用油自氧化起始阶段理化性质在黏度和缔合胶体结构上的变化

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-07-24 DOI: 10.1007/s10068-026-02251-4

HoeBin Kim, HaSeung Lee, WonYoung Oh, JaeHwan Lee

引用次数: 0

Digital precision nutrition platform supporting healthy aging: a 12-week pilot study of multidomain physiological adaptation 支持健康老龄化的数字精准营养平台：一项为期12周的多领域生理适应试点研究

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-07-23 DOI: 10.1007/s10068-026-02255-0

Soo-yeon Park, Jain Nam, Soha Jeon, Youjin Kim, Ri Ryu, Colin J. Moore, Josh Taylor, Sewon Jeong, Ji Yeon Kim, Oran Kwon

{"title":"Digital precision nutrition platform supporting healthy aging: a 12-week pilot study of multidomain physiological adaptation","authors":"Soo-yeon Park, Jain Nam, Soha Jeon, Youjin Kim, Ri Ryu, Colin J. Moore, Josh Taylor, Sewon Jeong, Ji Yeon Kim, Oran Kwon","doi":"10.1007/s10068-026-02255-0","DOIUrl":"10.1007/s10068-026-02255-0","url":null,"abstract":"<div><p>Digital precision-nutrition platforms enable integration of multidomain health data for personalized lifestyle interventions, yet real-world evidence remains limited. This 12-week single-arm pilot study evaluated the feasibility of an AI-enabled digital nutrition platform in 107 overweight adults. The platform integrated biometric, dietary, lifestyle, and body-composition data and generated composite indices representing metabolic efficiency, muscle balance, and aging-related physiological status. During the intervention, 92% of participants improved in at least one composite index and 43% improved across all indices. Favorable changes were also observed in body composition, blood pressure, lipid profiles, and liver enzymes, nutrient adequacy and physical activity. Multivariate analyses revealed substantial interindividual variability in adaptive response patterns. Given the single-arm design and multi-component intervention, findings should be interpreted as observational associations rather than causal effects. The results demonstrate the feasibility of a digital precision nutrition and support future randomized controlled studies incorporating validated biological aging biomarkers and long-term outcomes.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 11","pages":"3393 - 3407"},"PeriodicalIF":3.9,"publicationDate":"2026-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148859883","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

Drying-induced structural reorganization modulates the cooking quality and microrheological behavior of multigrain reconstituted rice 干燥诱导的结构重组调节杂粮重组米的蒸煮品质和微流变行为

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-07-23 DOI: 10.1007/s10068-026-02256-z

Jingxue Liu, Chen Chen, Tianyu Cui, Muchao Wen, Fenglin Li, Tingting Gao

{"title":"Drying-induced structural reorganization modulates the cooking quality and microrheological behavior of multigrain reconstituted rice","authors":"Jingxue Liu, Chen Chen, Tianyu Cui, Muchao Wen, Fenglin Li, Tingting Gao","doi":"10.1007/s10068-026-02256-z","DOIUrl":"10.1007/s10068-026-02256-z","url":null,"abstract":"<div><p>Multigrain reconstituted rice was prepared from quinoa (<i>Chenopodium quinoa</i> Willd.), oat (<i>Avena sativa</i> L.), buckwheat (<i>Fagopyrum esculentum</i> Moench) and millet (<i>Setaria italica</i> L.) flours by single-screw extrusion. Hot-air drying parameters were optimized using single-factor and response surface methodology and the effects of natural drying, hot-air drying, cold-air drying, microwave drying and freeze-drying on product quality were compared. The condition optimized for minimizing cooking loss under hot-air drying was 50 °C for 7 h at a material thickness of 2.5 cm. Microwave drying resulted in the lowest cooking loss, whereas natural drying produced the highest water absorption capacity. Hot-air drying increased gelatinization temperature, indicating improved thermal stability, while cold-air and hot-air showed similarly high crystalline ordering and microrheological stability. Freeze-dried samples showed the highest hardness, adhesiveness, springiness and chewiness. These results indicate that drying methods regulate cooking quality mainly by altering water migration, starch molecular ordering and porous microstructure.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 11","pages":"3323 - 3336"},"PeriodicalIF":3.9,"publicationDate":"2026-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148859889","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