Food Science and Biotechnology最新文献_第3页

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

An assessment of the influence of elevated hygiene hazards and quality management systems on the safety of laminated and unlaminated films employed in the food sector 卫生危害和质量管理体系对食品行业使用的层压和非层压薄膜安全性的影响评估

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-24 DOI: 10.1007/s10068-025-01926-8

Romina Alina Marc, Crina Carmen Mureşan, Alina Narcisa Postolache, Florina Stoica, Ioana Cristina Crivei, Ionuţ-Dumitru Veleşcu, Roxana Nicoleta Raţu

{"title":"An assessment of the influence of elevated hygiene hazards and quality management systems on the safety of laminated and unlaminated films employed in the food sector","authors":"Romina Alina Marc, Crina Carmen Mureşan, Alina Narcisa Postolache, Florina Stoica, Ioana Cristina Crivei, Ionuţ-Dumitru Veleşcu, Roxana Nicoleta Raţu","doi":"10.1007/s10068-025-01926-8","DOIUrl":"10.1007/s10068-025-01926-8","url":null,"abstract":"<div><p>Packaging can be a major source of food contamination. To ensure the safety of the final packaging for the food industry, it is imperative to undertake a thorough assessment of potential contaminants that may come into contact with the food. This examination begins with evaluating the materials used in the production process of the packaging. To manufacture these packages for the food sector, the production units must comply with the first operating programs, develop a HACCP plan that conforms to the revised codex standards (which will take effect in 2023), and adopt IFS PACsecure (version 2, planned for 2023). The objective of this study is to assess the risks to the safety of laminated and unlaminated films utilized in the food business, in accordance with existing regulatory regulations and IFS Food Packing safety standards, within a food industry packaging manufacturing facility.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 14","pages":"3403 - 3415"},"PeriodicalIF":3.1,"publicationDate":"2025-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-025-01926-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144929281","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

Development of an AI-based restaurant menu demand prediction model utilizing sales and meteorological data 利用销售和气象数据开发基于人工智能的餐厅菜单需求预测模型

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-23 DOI: 10.1007/s10068-025-01956-2

Sangoh Kim

引用次数: 0

Inhibitory effects of Lycii fructus water extracts and its active ingredient, zeaxanthin, on receptor activator of nuclear factor κB ligand-induced osteoclast differentiation 枸杞子水提取物及其活性成分玉米黄质对核因子κB配体诱导的破骨细胞分化受体激活因子的抑制作用

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-23 DOI: 10.1007/s10068-025-01944-6

Sang-Yong Han, Hangyul Choi, Eun-Heui Jo, Yun-Kyung Kim

引用次数: 0

Physicochemical properties and physiological activities of Eruca sativa extract fermented by lactic acid bacteria 乳酸菌发酵芥子提取物的理化性质及生理活性研究

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-22 DOI: 10.1007/s10068-025-01941-9

Mi Hye Park, Bumsik Kim

引用次数: 0

Co-elution of Cis-NMIFAs in the 18:3t region: analytical approach in trans fatty acid identification 18:3t区域Cis-NMIFAs的共洗脱：反式脂肪酸鉴定的分析方法

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-22 DOI: 10.1007/s10068-025-01960-6

Vivian Prayitno, Hae-Se Lee, Min-Jeong Kim, Se-Young Kim, Ki-Teak Lee

{"title":"Co-elution of Cis-NMIFAs in the 18:3t region: analytical approach in trans fatty acid identification","authors":"Vivian Prayitno, Hae-Se Lee, Min-Jeong Kim, Se-Young Kim, Ki-Teak Lee","doi":"10.1007/s10068-025-01960-6","DOIUrl":"10.1007/s10068-025-01960-6","url":null,"abstract":"<div><p>Accurate identification of <i>trans</i>-18:3 fatty acid isomers remain challenging due to the co-elution of structurally diverse <i>cis</i> isomers, particularly non-methylene-interrupted fatty acids (NMIFAs). GC–FID analysis of pine nut using an SP™-2560 column revealed unusually high peak areas (> 13%) in the 18:3t region. However, a peak reduction in the 18:3t region after nitric acid-induced isomerization reaction, suggested the presence of <i>cis</i> isomers in native pine nut. GC–MS data identified the disappearing peak as pinolenic acid (5Z,9Z,12Z-octadecatrienoic acid; Δ5, 9, 12–18:3), while FT–IR and Raman spectroscopy confirmed hardly detectable <i>trans</i> fatty acid content prior to isomerization. Further, comparative analysis with perilla oil, rich in α-linolenic acid, under identical conditions aided in clarifying <i>trans</i> isomer positions in the 18:3t region. These findings demonstrate the limitation of retention-time-based identification alone to distinguish geometric isomers within polyunsaturated fatty acid subclasses.</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 and Processing in Home and Industry","pages":"3087 - 3098"},"PeriodicalIF":3.1,"publicationDate":"2025-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144914540","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

Occurrence and exposure assessment of erythritol from distributed foods in Korea 韩国流通食品中赤藓糖醇的发生及暴露评估

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-21 DOI: 10.1007/s10068-025-01948-2

Ku-won Kim, Hyun Chung, Choonshik Shin, Choong-In Yun, Young-Jun Kim

引用次数: 0

Evaluation of the antimicrobial and antibiofilm properties of Quercus phillyraeoides essential oil against Staphylococcus aureus 槲皮精油对金黄色葡萄球菌的抑菌性能及抗菌膜性能评价

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-20 DOI: 10.1007/s10068-025-01949-1

Ye-Seul Yun, Soo-Hwan Kim, Sang-Hyun Park

{"title":"Evaluation of the antimicrobial and antibiofilm properties of Quercus phillyraeoides essential oil against Staphylococcus aureus","authors":"Ye-Seul Yun, Soo-Hwan Kim, Sang-Hyun Park","doi":"10.1007/s10068-025-01949-1","DOIUrl":"10.1007/s10068-025-01949-1","url":null,"abstract":"<div><p>This study investigated the antimicrobial activity and underlying inactivation mechanisms of <i>Quercus phillyraeoides</i> essential oil (QP-EO) against <i>Staphylococcus aureus</i>. Results of the disk diffusion assay demonstrated the potent antimicrobial activity of QP-EO (zone of inhibition, 11.97–12.08 mm). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of QP-EO against <i>S. aureus</i> was 1.25 mg/mL, indicating its potential bactericidal properties. This similar MIC and MBC values suggests that QP-EO induces irreversible damage at specific concentrations. In addition, transmission electron microscopy revealed that QP-EO induces cell shape distortion and cell wall rupture in <i>S. aureus</i>, which may be caused by the small essential oil particles. QP-EO also significantly inhibited <i>S. aureus</i> initial biofilm formation and reduced the cell mass of preformed biofilms, suggesting its potential in controlling biofilm-associated infections. These findings highlight the efficacy of QP-EO as a natural antimicrobial and antibiofilm agent, with implications for microbial control and food safety.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 15","pages":"3739 - 3751"},"PeriodicalIF":3.1,"publicationDate":"2025-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145296835","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

Solasodine inhibited the proliferation of gastric cancer cells through suppression of Hedgehog/Gli1 signaling Solasodine通过抑制Hedgehog/Gli1信号传导抑制胃癌细胞增殖

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-19 DOI: 10.1007/s10068-025-01946-4

Yimeng Zhou, Jin Tae Kim, Xiaoman Zhan, Alina Ghimire, Kang Hyuk Lee, Hui Mang Son, Hong Jin Lee

{"title":"Solasodine inhibited the proliferation of gastric cancer cells through suppression of Hedgehog/Gli1 signaling","authors":"Yimeng Zhou, Jin Tae Kim, Xiaoman Zhan, Alina Ghimire, Kang Hyuk Lee, Hui Mang Son, Hong Jin Lee","doi":"10.1007/s10068-025-01946-4","DOIUrl":"10.1007/s10068-025-01946-4","url":null,"abstract":"<div><p>In this study, we investigated the beneficial effect of solasodine, a steroidal alkaloid from Solanaceae plants, on suppressing the proliferation of gastric cancer cells by targeting Hedgehog (Hh) signaling. Solasodine inhibited the proliferation of AGS and MKN74 gastric cancer cells and regulated cell cycle (Cyclin D1 and p27) and apoptosis (Bax and Bcl-2) markers in a dose-dependent manner, consistent with the Gli1/2 inhibitor Gant61 but not the Smo inhibitor vismodegib. As an upstream regulator, solasodine inhibited Hh signaling by down-regulating Gli1 expression and blocking its nuclear localization without affecting Smo levels. Molecular docking revealed stable binding of solasodine to Gli1, with a binding affinity of −7.4 kcal/mol. Moreover, solasodine inhibited Gli1 rather than Smo expression in Hh signaling overexpressed Ptch (−/−) MEF cells. Our findings demonstrate that solasodine inhibits gastric cancer proliferation by targeting Hh/Gli1 signaling, underscoring its potential as a potent agent for prevention and/or inhibition of gastric cancer.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 15","pages":"3693 - 3702"},"PeriodicalIF":3.1,"publicationDate":"2025-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-025-01946-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145296927","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

Quantitative analysis of 2-methoxy-3,5-dimethylpyrazine as an earthy-musty off-odor compound in drinking water using HS–SPME–GC–MS 用HS-SPME-GC-MS定量分析饮用水中土霉味化合物2-甲氧基-3,5-二甲基吡嗪

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-18 DOI: 10.1007/s10068-025-01953-5

Youngsang You, Boa Jang, Woo-Young Joung, Byungki Lee, Hyung-Hee Baek

{"title":"Quantitative analysis of 2-methoxy-3,5-dimethylpyrazine as an earthy-musty off-odor compound in drinking water using HS–SPME–GC–MS","authors":"Youngsang You, Boa Jang, Woo-Young Joung, Byungki Lee, Hyung-Hee Baek","doi":"10.1007/s10068-025-01953-5","DOIUrl":"10.1007/s10068-025-01953-5","url":null,"abstract":"<div><p>The presence of off-odors can influence the overall taste of drinking water, with earthy-musty odors often being perceived as indicator of stale or poor-quality water. Recently, earthy-musty off-odor from drinking water was reported in some part of South Korea. The earthy-musty off-odor compound was identified as 2-methoxy-3,5-dimethylpyrazine (2-MDMP) through simultaneous steam distillation and solvent extraction-gas chromatography-mass spectrometry (SDE-GC–MS) and GC–olfactometry (GC-O). For quantitative analysis of 2-MDMP in drinking water, headspace-solid phase microextraction-GC–MS (HS–SPME–GC–MS) method was optimized in terms of salt concentration, absorption temperature, and absorption time. Validation of the method confirmed its reliability, with linearity (R<sup>2</sup> = 0.9998) at working range of 2.5–500 ng/mL, limit of detection (0.83 ng/mL), and limit of quantification (2.5 ng/mL). The method also demonstrated that precision and accuracy were satisfactory. Using validated HS–SPME–GC–MS, the concentration of 2-MDMP in drinking water exhibiting earthy-musty off-odor was quantified to 77.2 ng/mL.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 15","pages":"3537 - 3544"},"PeriodicalIF":3.1,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145296593","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