Food Science and Biotechnology最新文献_第4页

Effect of hot-air drying on the structure, physicochemical properties, and digestibility of corn germ protein from two cultivars cultivated in East China 热风干燥对华东地区两种玉米胚芽蛋白结构、理化性质及消化率的影响

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-02-10 DOI: 10.1007/s10068-025-01827-w

Xiaofeng Wang, Yunjie Wang, Haibo Zhao, Haiteng Tao, Wei Gao, Zhengzong Wu, Bin Yu, Bo Cui

{"title":"Effect of hot-air drying on the structure, physicochemical properties, and digestibility of corn germ protein from two cultivars cultivated in East China","authors":"Xiaofeng Wang, Yunjie Wang, Haibo Zhao, Haiteng Tao, Wei Gao, Zhengzong Wu, Bin Yu, Bo Cui","doi":"10.1007/s10068-025-01827-w","DOIUrl":"10.1007/s10068-025-01827-w","url":null,"abstract":"<div><p>In recent times, the use of corn germ protein (CGP) has become more widespread. However, hot-air drying does not consider its effect and variability on the CGP properties. This study involved drying two types of corn grains from two different cultivars (Denghai-685 and Xianyu-335) cultivated in East China. The corn grains with different initial moisture content (20, 25, and 30%) were dried using hot-air at various temperatures (60, 90, and 120 °C). The CGP was separated and analyzed its properties and digestibility. Compared to naturally dried samples, hot-air dried CGPs exhibited poor emulsifying and foaming properties. The average particle size, sulfhydryl group content, and surface hydrophobicity increased with the rise in drying temperature. As well as the changes in the secondary, tertiary structures and gastric and intestinal digestibility of CGPs. The results showed that while both cultivars responded similarly to varying drying conditions, there were observable differences in the degree of change in surface hydrophobicity, emulsifying stability, and digestibility. These findings suggest cultivar-based variations in CGP properties that may influence their food processing applications.</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 9","pages":"1907 - 1919"},"PeriodicalIF":2.4,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143784249","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

Bioturbation analysis of microbial community and organic acid metabolism in the enriched liquid of pit mud by Daqu, HuangShui, and ZaoPei 大曲、湟水、早培矿坑泥富集液微生物群落及有机酸代谢的生物扰动分析

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-02-07 DOI: 10.1007/s10068-025-01824-z

MingHong Bian, Enze Huang, Shangchao Xia, Chunyan He, Guangbin Ye

引用次数: 0

Surveillance of microbial pathogens and development of a predictive model for Staphylococcus aureus in dried fish fillet 鱼干中金黄色葡萄球菌病原菌监测及预测模型的建立

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-02-04 DOI: 10.1007/s10068-025-01828-9

Jeong A Han, Sunyoung Hwang, Nari Son, Hyo-Sun Kwak, In Sun Joo, Sangryeol Ryu, Soo Hwan Suh

{"title":"Surveillance of microbial pathogens and development of a predictive model for Staphylococcus aureus in dried fish fillet","authors":"Jeong A Han, Sunyoung Hwang, Nari Son, Hyo-Sun Kwak, In Sun Joo, Sangryeol Ryu, Soo Hwan Suh","doi":"10.1007/s10068-025-01828-9","DOIUrl":"10.1007/s10068-025-01828-9","url":null,"abstract":"<div><p>This study aimed to achieve two primary objectives: (1) to evaluate microbial contamination in 580 dried fish fillets for the presence of key foodborne pathogens, including <i>S. aureus</i>, <i>Salmonella</i> spp., <i>L. monocytogenes</i>, <i>C. perfringens</i>, and <i>Vibrio</i> spp.; and (2) to develop predictive survival models for <i>S. aureus</i> in dried squid, <i>Hwangtae-chae</i> (dried pollack) and seasoned dried filefish. Microbial surveillance detected no, <i>Salmonella</i> spp., <i>L. monocytogenes</i>, or <i>Vibrio</i> spp.; however, <i>S. aureus</i> and <i>C. perfringens</i> was identified in one and four samples, respectively. Predictive modeling involved inoculating dried squid, <i>Hwangtae-chae</i> and seasoned dried filefish with <i>S. aureus</i> and storing them at 4 °C, 10 °C, 20 °C and 37 °C. The survival rates, analyzed using the Weibull distribution, exhibited clear temperature-dependent behavior. Secondary models, validated with Root Mean Square Error (RMSE) values of 0.39, 0.36 and 0.35 demonstrate their utility as effective tools for microbial risk assessment and enhancing food safety management practices.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 9","pages":"2061 - 2070"},"PeriodicalIF":2.4,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143784120","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

Sodium alginate coated ferritin as ACE inhibitory peptide carrier: Prolonged release property and enhanced transepithelial transport 海藻酸钠包被铁蛋白作为ACE抑制肽载体：延长释放特性和增强上皮转运

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-02-03 DOI: 10.1007/s10068-025-01826-x

Ying Li, Ziyin Wang, Weirong Xia, Zhi Chai, Jin Feng, Cong Teng, Kaiyang Ma, Xindi Hu, Lujing Xu

{"title":"Sodium alginate coated ferritin as ACE inhibitory peptide carrier: Prolonged release property and enhanced transepithelial transport","authors":"Ying Li, Ziyin Wang, Weirong Xia, Zhi Chai, Jin Feng, Cong Teng, Kaiyang Ma, Xindi Hu, Lujing Xu","doi":"10.1007/s10068-025-01826-x","DOIUrl":"10.1007/s10068-025-01826-x","url":null,"abstract":"<div><p>The application of Ala-His-Leu-Leu (AHLL), an angiotensin converting enzyme (ACE) inhibitory peptide, is limited due to its low stability. In this work, horse spleen apoferritin (HSF) deposited with a layer of sodium alginate (SA) was employed to carry AHLL. The HSF encapsulation and SA decoration exhibited remarkable protection capacity for loaded AHLL from UV irradiation and thermal treatment. The ACE inhibitory activity of AHLL-HSF@SA nanoparticles maintained 60%-75% within the digestion process since the compact structure and the coverage of enzyme reaction sites. Intestinal permeability investigation unveiled that HSF encapsulation facilitated the AHLL absorption, and the <i>P</i><sub>app</sub> value was (2.70 ± 0.02) × 10<sup>−5</sup> cm/s. Moreover, the transepithelial transport of free AHLL was primarily mediated through the paracellular pathway, whereas the transport of AHLL-HSF nanoparticles might rely on AP2-mediated endocytosis. Owing to positive effects on structural stability, release property and intestinal absorption, polysaccharides coated ferritin is a promising vehicle for peptides.</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 9","pages":"1867 - 1878"},"PeriodicalIF":2.4,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143784115","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

Gompertz-derived growth kinetics of Salmonella enterica serovar Bareilly inoculated in precooked ingredients for Gimbap 姜饭中接种大肠沙门氏菌血清型的gompertz衍生生长动力学

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-02-03 DOI: 10.1007/s10068-025-01835-w

Jae-Hyun Yoon, Hyunji Song, Euijin Choo, Sun-Young Lee

引用次数: 0

Biocontrol of Escherichia coli in chicken fillet by immobilizing Escherichia coli phage on modified cellulose acetate film using plasma 改性醋酸纤维素膜固定化大肠杆菌噬菌体对鸡肉片的生物防治研究

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-02-01 DOI: 10.1007/s10068-024-01789-5

Samaneh Faraji Kafshgari, Yahya Maghsoudlou, Mohammad Javad Akbarian Meymand

引用次数: 0

Optimization, validation, and measurement uncertainty of HPLC-UVD method for quantification of thaumatin in food HPLC-UVD法定量食品中致病菌素的优化、验证及测量不确定度

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-02-01 DOI: 10.1007/s10068-025-01823-0

Hyeon-Ju Park, Choong-In Yun, Do-Yeon Kim, Young-Jun Kim

引用次数: 0

Production of clean-label starch using physically treated starch blending and its application as a xanthan gum substitute 用物理处理过的淀粉共混生产清洁标签淀粉及其作为黄原胶替代品的应用

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-01-31 DOI: 10.1007/s10068-025-01825-y

Shinjae Park, Yong-Ro Kim

引用次数: 0

Antibiotic resistance and preventive strategies in foodborne pathogenic bacteria: a comprehensive review 食源性致病菌的抗生素耐药性和预防策略：综述

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-01-29 DOI: 10.1007/s10068-024-01767-x

Masooma Farrukh, Ayesha Munawar, Zeenat Nawaz, Nazim Hussain, Ahmer Bin Hafeez, Piotr Szweda

{"title":"Antibiotic resistance and preventive strategies in foodborne pathogenic bacteria: a comprehensive review","authors":"Masooma Farrukh, Ayesha Munawar, Zeenat Nawaz, Nazim Hussain, Ahmer Bin Hafeez, Piotr Szweda","doi":"10.1007/s10068-024-01767-x","DOIUrl":"10.1007/s10068-024-01767-x","url":null,"abstract":"<div><p>Antibiotic resistance in foodborne bacteria poses a substantial global health challenge. Reports indicate that antibiotic overuse in middle-class and low-income countries is a significant factor in the ever-increasing resistance. Resistance mechanisms have developed through enzymatic hydrolysis, reduced membrane permeability, efflux pumps, and target site mutations. Preventive measures like proper hygiene and safe food preparation, vaccination, antibiotic stewardship and surveillance, implementing infection prevention and control (IPC) measures, good agricultural practices, and investigating novel approaches like CRISPR, NGS, nanotechnology, and bacteriophages may be employed to address this challenge. Naturally occurring preservatives (e.g., nisin) are alternatives to antibiotics for food preservation. Prebiotics, probiotics, nanobiotics, phage treatment, and antimicrobial peptides are also substitutes for antibiotics. Furthermore, plant-derived compounds, such as essential oils and plant extracts, are promising substitutes for antibiotics in animal production. This review focuses on the mechanisms of underlying antibiotic resistance in foodborne pathogens, necessary preventive measures, and the challenges associated.</p><h3>Graphical abstract</h3><p>Created using BioRender https://www.biorender.com/</p>\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 10","pages":"2101 - 2129"},"PeriodicalIF":2.4,"publicationDate":"2025-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-024-01767-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143930189","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

A review on the role of food regulatory science for food safety in the era of Food-Tech innovation 食品科技创新时代食品监管科学对食品安全的作用综述

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-01-28 DOI: 10.1007/s10068-024-01792-w

Seoungyong Lee, Jinwook Yang, Hyojeong Lim, Daesung Lee, Jiwoong Ryu, Kwang-Geun Lee, Kyenghee Kwon

{"title":"A review on the role of food regulatory science for food safety in the era of Food-Tech innovation","authors":"Seoungyong Lee, Jinwook Yang, Hyojeong Lim, Daesung Lee, Jiwoong Ryu, Kwang-Geun Lee, Kyenghee Kwon","doi":"10.1007/s10068-024-01792-w","DOIUrl":"10.1007/s10068-024-01792-w","url":null,"abstract":"<div><p>In the Republic of Korea, the Framework Act on Food Safety has been implemented to ensure public health and safety by focusing on the formulation and coordination of food safety policies. In response to the rapidly changing environment, the Regulatory Science Innovation Act on the Safety and Commercialization Support of Food, Drugs, and Other Products was recently introduced to establish an institutional foundation for the swift commercialization of innovative products and ensure their safety. However, many issues need to be discussed regarding the application of regulatory science in the field of food safety. This study aimed to review the principles and characteristics of food safety regulations and derive the concept and role of food regulatory science. Food regulatory science serves as a critical tool for translating the fundamental principles of food regulation into policy. Prioritizing the advancement of research and development, training on specialized human resources, and establishing a robust support system for commercialization are essential to achieving this objective. This approach will facilitate the development and implementation of policies based on food regulatory science in the Republic of Korea.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 2","pages":"489 - 501"},"PeriodicalIF":2.4,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379864","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