Food Science and Biotechnology最新文献_第4页

Response surface optimization of extrusion parameters for high-moisture meat analogs incorporating isolated rice protein 含分离大米蛋白的高水分肉类类似物挤压参数的响应面优化

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-02-12 DOI: 10.1007/s10068-026-02096-x

Yu Zhang, Ji-hui Sin, Gi-Hyung Ryu, Bon-Jae Gu

{"title":"Response surface optimization of extrusion parameters for high-moisture meat analogs incorporating isolated rice protein","authors":"Yu Zhang, Ji-hui Sin, Gi-Hyung Ryu, Bon-Jae Gu","doi":"10.1007/s10068-026-02096-x","DOIUrl":"10.1007/s10068-026-02096-x","url":null,"abstract":"<div><p>This study optimized the extrusion process parameters for producing high-moisture meat analogs (HMMA) incorporating isolated rice protein (IRP). A Box-Behnken response surface design was applied to evaluate the effects of moisture content (50, 55, and 60%), barrel temperature (160, 170, and 180 °C), and screw speed (100, 150, and 200 rpm) on physicochemical and textural properties. Moisture content was identified as the most influential factor. Increasing moisture reduced fiber structure, integrity index, and nitrogen solubility index, whereas higher barrel temperature improved textural characteristics such as springiness, cohesiveness, and chewiness. Water holding capacity increased with rising moisture content and temperature. Screw speed showed no consistent pattern in textural effects. Optimal extrusion conditions were predicted by the model as approximately 56% moisture content, 172 °C barrel temperature, and 138 rpm screw speed, producing HMMA with desirable water retention and chewiness. These results provide practical insights for improving the processing of IRP-based high-moisture meat analogs.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 5","pages":"1225 - 1236"},"PeriodicalIF":3.1,"publicationDate":"2026-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147559358","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

Associations between isoflavone composition and enzyme inhibition in Cheonggukjang upgraded by mycelial co-fermentation 菌丝共发酵提升清果酱异黄酮组成与酶抑制的关系

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-02-09 DOI: 10.1007/s10068-026-02105-z

Rheeno Lee, Yong-Suk Kim

{"title":"Associations between isoflavone composition and enzyme inhibition in Cheonggukjang upgraded by mycelial co-fermentation","authors":"Rheeno Lee, Yong-Suk Kim","doi":"10.1007/s10068-026-02105-z","DOIUrl":"10.1007/s10068-026-02105-z","url":null,"abstract":"<div><p>In this study, Cheonggukjang was processed by combining soybean germination with mycelial co-fermentation using <i>Bacillus subtilis</i> and liquid cultures of <i>Lentinula edodes</i>, <i>Pleurotus ostreatus</i>, and <i>Ganoderma lucidum</i>. Across non-germinated, germinated, and mycelial variants, β-glucosidase activity, isoflavone aglycones, and <i>in-vitro</i> α-glucosidase and α-amylase inhibition were profiled. Mycelial Cheonggukjangs showed high α-glucosidase inhibition accompanied by substantial α-amylase inhibition, indicating strong dual inhibition without pronounced selectivity. Total aglycones tended to associate with higher α-glucosidase inhibition. Exploratory chemometrics (PLS-R) prioritized β-glucosidase activity and glycitein as influential variables, and simple mediation analysis suggested that part of the association between β-glucosidase and α-glucosidase inhibition may be transmitted via aglycone accumulation. Overall, these findings characterize mycelial fermented Cheonggukjang as a dual inhibitor of carbohydrate-hydrolyzing enzymes and provide exploratory, correlation based evidence that higher β-glucosidase activity and isoflavone aglycone levels are associated with stronger enzyme inhibition.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 5","pages":"1297 - 1306"},"PeriodicalIF":3.1,"publicationDate":"2026-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147559590","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

Liposomal encapsulation of royal jelly and its incorporation into kefir: enhancement of bioaccessibility and bioavailability 蜂王浆脂质体包封及其加入开菲尔：提高生物可及性和生物利用度。

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-02-06 DOI: 10.1007/s10068-025-02074-9

Gulay Ozkan, Deniz Günal-Köroğlu, Ilayda Sanli, Ece Buyuksari, Esra Capanoglu

{"title":"Liposomal encapsulation of royal jelly and its incorporation into kefir: enhancement of bioaccessibility and bioavailability","authors":"Gulay Ozkan, Deniz Günal-Köroğlu, Ilayda Sanli, Ece Buyuksari, Esra Capanoglu","doi":"10.1007/s10068-025-02074-9","DOIUrl":"10.1007/s10068-025-02074-9","url":null,"abstract":"<div><p>This study examined the encapsulation of royal jelly (RJ) in lecithin-based liposomes and chitosan-coated secondary liposomes to improve its stability, bioaccessibility, and antioxidant capacity. Although RJ contains valuable bioactive compounds, its oral bioavailability is limited due to its instability in the gastrointestinal tract. The formation of a secondary liposome matrix increased the liposome size and shifted the zeta potential from negative (~ –21 mV) to positive values (+ 44.2 to + 32.2 mV), confirming successful chitosan coating. Encapsulation efficiency ranged from 48.00 to 62.61% depending on RJ concentration. Simulated gastrointestinal digestion (INFOGEST protocol) showed enhanced phenolic (50.99–62.79%) and flavonoid (128.69–172.12%) bioaccessibility. When incorporated into kefir, RJ-loaded liposomes led to higher bioaccessible phenolic (TPC: 516.86) and flavonoid (TFC: 322.50) contents compared to plain kefir or kefir containing free RJ. Furthermore, Caco-2 cell assays demonstrated improved phenolic absorption (TPC: 51.17%) and antioxidant bioavailability (CUPRAC: 141.46%). Overall, liposomal encapsulation effectively protected RJ bioactives during digestion and enhanced their functional performance in a dairy matrix.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 4","pages":"851 - 865"},"PeriodicalIF":3.1,"publicationDate":"2026-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147324298","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

Effectiveness of organic acid mixtures on reducing or eliminating Escherichia coli O157:H7 inoculated in a laboratory culture medium, tryptic soy broth 有机酸混合物对减少或消除实验室培养基中接种的大肠杆菌O157:H7的有效性

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-02-06 DOI: 10.1007/s10068-026-02091-2

Se-Gyeong Yoon, Sang-Woo Lee, Hyun-Dong Cho, Inyong Kim, Jae-Hyun Yoon

{"title":"Effectiveness of organic acid mixtures on reducing or eliminating Escherichia coli O157:H7 inoculated in a laboratory culture medium, tryptic soy broth","authors":"Se-Gyeong Yoon, Sang-Woo Lee, Hyun-Dong Cho, Inyong Kim, Jae-Hyun Yoon","doi":"10.1007/s10068-026-02091-2","DOIUrl":"10.1007/s10068-026-02091-2","url":null,"abstract":"<div><p>This study investigated the antibacterial effects of acetic acid (AA), lactic acid (LA), malic acid (MA), and their mixtures against <i>Escherichia coli</i> O157:H7 in a laboratory medium, tryptic soy broth stored at 25 °C. Viable counts were determined by plating on tryptic soy agar and sorbitol MacConkey agar, and physiological and structural changes were assessed via transmission electron microscopy (TEM) and propidium iodide (PI) uptake assays. Organic acids showed dose-dependent reductions of <i>E</i>. <i>coli</i> O157:H7, with LA exhibiting the greater inactivation action than AA and MA. Among OA mixtures tested, AA + MA displayed the most potent lethality, with log-reductions of <span>(ge)</span> 5.44 within 24 h despite having a higher pH level (3.00) than LA + MA (2.81). TEM and PI uptake analyses confirmed that the resultantly enhanced lethality of AA + MA was associated with an increase in the cell membrane permeabilization.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 5","pages":"1363 - 1372"},"PeriodicalIF":3.1,"publicationDate":"2026-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-026-02091-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147559013","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

Phenotypic and genomic characterization of Vibrio parahaemolyticus isolated from Pacific white shrimp (Litopenaeus vannamei) at wet markets and online retail channels 生鲜市场和在线零售渠道从凡纳滨对虾（Litopenaeus vannamei）中分离出的副溶血性弧菌表型和基因组特征

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-02-05 DOI: 10.1007/s10068-026-02108-w

Xiaoyu Wang, Jiayi Zhang, Yongheng Zhu, Jun Wang, Tian Ding, Xinyu Liao, Juhee Ahn

{"title":"Phenotypic and genomic characterization of Vibrio parahaemolyticus isolated from Pacific white shrimp (Litopenaeus vannamei) at wet markets and online retail channels","authors":"Xiaoyu Wang, Jiayi Zhang, Yongheng Zhu, Jun Wang, Tian Ding, Xinyu Liao, Juhee Ahn","doi":"10.1007/s10068-026-02108-w","DOIUrl":"10.1007/s10068-026-02108-w","url":null,"abstract":"<div><p>This study investigated the phenotypic and genomic characteristics of <i>Vibrio parahaemolyticus</i> isolated from retail shrimp at traditional farmers’ markets and online platforms in China. Phenotypic characteristics including auto-aggregation, motility, NaCl tolerance, and biofilm formation were evaluated alongside genomic analyses in 13 isolates. Considerable phenotypic diversity was observed, with strong correlations between biofilm formation and NaCl tolerance (<i>r</i> = 0.98), as well as auto-aggregation (<i>r</i> = 0.91). Genome assemblies showed > 95% ANI to reference strains, and pan-genome profiling indicated an expanded repertoire of biofilm-associated genes in online isolates. Farmers’ market isolates tended to carry more antibiotic resistance genes (<i>bla</i><sub><i>CARB</i></sub>, <i>aphA</i>) and efflux pump-associated genes, whereas online isolates more frequently harbored stress response genes (<i>adiAC</i>, <i>cadC</i>, <i>mazEF</i>) and uniquely contained the virulence gene <i>tdh</i>. These findings suggest that retail environments may be associated with distinct adaptive strategies and pathogenic potential in <i>V</i>. <i>parahaemolyticus</i>, underscoring the need for cautious interpretation and tailored surveillance approaches.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 5","pages":"1319 - 1328"},"PeriodicalIF":3.1,"publicationDate":"2026-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147558872","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

Comprehensive approaches for mitigation of total cyanide in Maesil (Prunus mume) syrup: a stone fruit-derived product 减少梅子糖浆中总氰化物含量的综合方法：一种核果衍生产品

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-02-05 DOI: 10.1007/s10068-026-02100-4

Hong-Rim Ko, Su Yeob Cho, Hyun-Seok Kim, Hyunjun Lee, Jihyun Lee, Kwang-Won Lee

{"title":"Comprehensive approaches for mitigation of total cyanide in Maesil (Prunus mume) syrup: a stone fruit-derived product","authors":"Hong-Rim Ko, Su Yeob Cho, Hyun-Seok Kim, Hyunjun Lee, Jihyun Lee, Kwang-Won Lee","doi":"10.1007/s10068-026-02100-4","DOIUrl":"10.1007/s10068-026-02100-4","url":null,"abstract":"<div><p>The East Asian fruit Maesil (<i>Prunus mume</i>) is primarily consumed as a sugar extract in South Korea. This stone fruit-derived product contains various forms of potentially toxic cyanide compounds. This study evaluated manufacturing conditions for reducing total cyanide in Maesil syrup. Total cyanide, cyanohydrin, and free cyanide were quantified using validated HPLC–DAD and distillation methods. Statistical analysis through multi-way analysis of variance demonstrated that seed removal was the most effective intervention, achieving a 91.7% reduction in total cyanide levels (F-value = 22,643). Additional reductions in total cyanide were achieved using yellow Maesil (72.7%), isomaltooligosaccharide substitution (22.3%), liquid separation (25.0%), and heat treatment (21.9%). Although ultrasonication did not reduce total cyanide under the present conditions, the combined processing steps decreased acute cyanide toxicity, as indicated by hazard index values below 1, supporting practical applications for improving the safety of Maesil syrup.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 5","pages":"1283 - 1295"},"PeriodicalIF":3.1,"publicationDate":"2026-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147558900","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

Optimizing gluten-free white pan bread using rice variety-tailored milling and hydrocolloid combinations 利用大米品种定制研磨和水胶体组合优化无麸质白锅面包。

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-02-04 DOI: 10.1007/s10068-025-02070-z

Sung-Huo Kim, Sung-Hoon Park

引用次数: 0

Effect of spirulina-derived Maillard reaction products on quality and volatile profiles of plant-based patties 螺旋藻美拉德反应产物对植物肉饼品质和挥发性的影响。

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-02-02 DOI: 10.1007/s10068-025-02082-9

Yea Eun Kim, You Jung Hwang, Jin-Kyung Nam, Hae Won Jang

{"title":"Effect of spirulina-derived Maillard reaction products on quality and volatile profiles of plant-based patties","authors":"Yea Eun Kim, You Jung Hwang, Jin-Kyung Nam, Hae Won Jang","doi":"10.1007/s10068-025-02082-9","DOIUrl":"10.1007/s10068-025-02082-9","url":null,"abstract":"<div><p>Spirulina (<i>Arthrospira platensis</i>) has a high protein content. In this study, protein was extracted from Spirulina powder, after which Maillard reaction products (MRPs) were produced via reactions with glucose or xylose. The incorporation of MRPs significantly increased (<i>p</i> < 0.05) the water-holding capacity and reduced cooking loss of the patties. In addition, smaller reductions in thickness and diameter were observed, indicating an improvement in patty quality. Moisture, crude ash, crude fat, and crude protein contents significantly decreased in the MRP-supplemented patties (<i>p</i> < 0.05). Significantly higher levels of volatile compounds related to meat and fat notes, particularly (<i>E</i>)-2-heptenal, heptanal, octanal, and 1-octen-3-ol, were detected in the patties supplemented with MRPs (<i>p</i> < 0.05). Acetic acid, octanoic acid, 2-pentylfuran, and 3-octen-2-one, which have undesirable effects, were significantly reduced (<i>p</i> < 0.05). This study highlights the potential of Spirulina-based MRPs to improve the nutritional quality and volatile profile of plant-based patties.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 4","pages":"977 - 988"},"PeriodicalIF":3.1,"publicationDate":"2026-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147324335","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

Effects of CO2 injection pressure on physicochemical and textural properties of isolated pea protein-based meat analog CO2注射压力对分离的豌豆蛋白基肉类类似物理化和结构特性的影响

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-02-01 DOI: 10.1007/s10068-026-02101-3

Yu Zhang, Gi-Hyung Ryu, Bon-Jae Gu

{"title":"Effects of CO2 injection pressure on physicochemical and textural properties of isolated pea protein-based meat analog","authors":"Yu Zhang, Gi-Hyung Ryu, Bon-Jae Gu","doi":"10.1007/s10068-026-02101-3","DOIUrl":"10.1007/s10068-026-02101-3","url":null,"abstract":"<div><p>As the population grows and human lifestyles evolve, there is increasing interest and demand for meat analogs, making it crucial to enhance their quality. This study investigated the effects of carbon dioxide injection pressure on the physicochemical and textural properties of isolated pea protein-based meat analogs. High-moisture extrusion cooking was conducted under different injection pressures (0, 10, 20, and 25 bar), and the resulting physicochemical and textural characteristics were evaluated. The results indicate that carbon dioxide injection pressure significantly (P < 0.05) influences the water holding capacity, integrity index, and nitrogen solubility index. Higher pressures generate more bubbles in the extrudates, increasing water-holding capacity, while large pores are observed at 25 bar. Injection pressure also significantly affects texture profile parameters, particularly chewiness, whereas its influence on cutting strength is not significant (P > 0.05). Overall, the physicochemical and structural characteristics of meat analogs were optimal at 20 bar.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 5","pages":"1217 - 1224"},"PeriodicalIF":3.1,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147558954","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

Inactivation of Salmonella Typhimurium and Listeria monocytogenes in apple juice through combination treatment with lactic acid, mild heat, and ultrasound 乳酸、温热和超声联合灭活苹果汁中的鼠伤寒沙门菌和单核增生李斯特菌

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-01-30 DOI: 10.1007/s10068-026-02099-8

Yu-Na Hwang, Won-Jae Song

{"title":"Inactivation of Salmonella Typhimurium and Listeria monocytogenes in apple juice through combination treatment with lactic acid, mild heat, and ultrasound","authors":"Yu-Na Hwang, Won-Jae Song","doi":"10.1007/s10068-026-02099-8","DOIUrl":"10.1007/s10068-026-02099-8","url":null,"abstract":"<div><p>This study investigated the efficacy of a combined non-thermal treatment consisting of lactic acid (0.1 or 0.15%), mild heat (50 °C), and ultrasound for the inactivation of major foodborne pathogens in apple juice. The influence of the combined treatment on juice quality was evaluated by measuring color parameters, non-enzymatic browning indices, total phenolic content, and DPPH radical scavenging activity. Apple juice samples inoculated with <i>Salmonella</i> Typhimurium and <i>Listeria monocytogenes</i> were subjected to simultaneous LA + H + US treatments. The combined treatment achieved significant microbial reductions, ranging from approximately 2.0 to greater than 5.77 log CFU/mL for both pathogens. Importantly, the combination treatment did not cause significant changes in the color characteristics, non-enzymatic browning, total phenolic content, or antioxidant capacity of the apple juice. These results demonstrate that the combined LA + H + US process is a promising intervention strategy for enhancing microbial safety of apple juice while preserving its quality.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 5","pages":"1355 - 1362"},"PeriodicalIF":3.1,"publicationDate":"2026-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147562026","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