Food Science and Biotechnology最新文献_第5页

Fermentation-induced modifications to the structural, surface, and functional properties of quinoa proteins 发酵诱导的对藜麦蛋白结构、表面和功能特性的修饰

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-05 DOI: 10.1007/s10068-025-01930-y

Mohammad Alrosan, Motasem Al-Massad, Hadeel J. Obeidat, Sofyan Maghaydah, Muhammad H. Alu’datt, Thuan-Chew Tan, Zhengrui Liao, Omar Alboqai, Mohammad Ebqa’ai, Mohammed Ali Dheyab, Ali Madi Almajwal

{"title":"Fermentation-induced modifications to the structural, surface, and functional properties of quinoa proteins","authors":"Mohammad Alrosan, Motasem Al-Massad, Hadeel J. Obeidat, Sofyan Maghaydah, Muhammad H. Alu’datt, Thuan-Chew Tan, Zhengrui Liao, Omar Alboqai, Mohammad Ebqa’ai, Mohammed Ali Dheyab, Ali Madi Almajwal","doi":"10.1007/s10068-025-01930-y","DOIUrl":"10.1007/s10068-025-01930-y","url":null,"abstract":"<div><p>This research study investigates the relationship between the structural characteristics, water solubility, and protein digestibility of quinoa proteins (QPs) during <i>Lactiplantibacillus plantarum</i> fermentation. The fermentation process induces structural modifications in QPs, thereby enhancing their surface properties and functional attributes. Using advanced analytical techniques, such as ultraviolet, fluorescence, and FT-IR spectra, it has been demonstrated that fermented QPs exhibit significant structural changes (P < 0.05) compared to unfermented QPs. Notably, fermentation significantly increases the digestibility of QPs from 78.13 to 85.24%, thereby enhancing their nutritional value. Furthermore, surface properties undergo modifications, with a decrease in surface charge from −32.82 to −39.63 and a reduction in surface hydrophobicity from 580 to 382 a.u. These findings underscore the transformative impact of <i>L. plantarum</i> fermentation on QPs, resulting in improved digestibility, modifications in protein structure, and enhanced nutritional benefits. Further research on water kefir-based fermentation is needed to optimize its quality.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 14","pages":"3317 - 3329"},"PeriodicalIF":3.1,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-025-01930-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144929207","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 low-sodium mayonnaise using vegetable extract and high internal phase double emulsion 用植物提取物和高内相双乳制备低钠蛋黄酱

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-03 DOI: 10.1007/s10068-025-01924-w

Hyo Gyeong Lee, Jiseon Lee, Yeong Mi Byeon, Mi-Jung Choi

{"title":"Development of low-sodium mayonnaise using vegetable extract and high internal phase double emulsion","authors":"Hyo Gyeong Lee, Jiseon Lee, Yeong Mi Byeon, Mi-Jung Choi","doi":"10.1007/s10068-025-01924-w","DOIUrl":"10.1007/s10068-025-01924-w","url":null,"abstract":"<div><p>This study investigated the physicochemical and sensory properties of mayonnaise formulated as a double emulsion (DE) with vegetable extracts and compared them with those of conventional oil-in-water (O/W) mayonnaise. A W<sub>1</sub>/O:W<sub>2</sub> ratio of 8:2 showed the highest stability, whereas a W<sub>1</sub>:O ratio of 5:5 was selected as a balanced formulation with acceptable stability and reduced oil content. The polyglycerol polyricinoleate concentration was optimized at 2%, and the incorporation of vegetable extracts improved the stability of the DE mayonnaise, with SLC253 achieving the highest stability. The apparent viscosity was significantly higher in the DE mayonnaise owing to the addition of emulsifiers and homogenization. The DE mayonnaise with vegetable extracts reduced the sodium content by 76.67% and oil absorption by 50.00% compared to the O/W mayonnaise. This research demonstrates the applicability of DE mayonnaise with vegetable extracts for the development of sodium-reduced foods while maintaining sensory acceptability.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 and Processing in Home and Industry","pages":"3017 - 3027"},"PeriodicalIF":3.1,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144914601","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

Development of transfersomal nanocarriers loaded with Javanese turmeric essential oils and evaluation of their biological activity 爪哇姜黄精油转移体纳米载体的研制及其生物活性评价

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-03 DOI: 10.1007/s10068-025-01933-9

Lolyta Fitri Mustati, Annisa Hana Mufidah, Harris Antonius, Yuli Widiyastuti, Eldiza Puji Rahmi, Yuandani, Tri Yuliani, Abdi Wira Septama

{"title":"Development of transfersomal nanocarriers loaded with Javanese turmeric essential oils and evaluation of their biological activity","authors":"Lolyta Fitri Mustati, Annisa Hana Mufidah, Harris Antonius, Yuli Widiyastuti, Eldiza Puji Rahmi,  Yuandani, Tri Yuliani, Abdi Wira Septama","doi":"10.1007/s10068-025-01933-9","DOIUrl":"10.1007/s10068-025-01933-9","url":null,"abstract":"<div><p><i>Curcuma xanthorrhiza</i> essential oils (CXEO) are widely used in many different sectors. Although CXEO's intriguing properties, its poor solubility and volatility have restricted its use. Thus, the study aimed to fabricate and characterize stable CXEO transferosome. The antibacterial, antioxidant and anti-inflammatory activities of this vesicle are determined. The optimized transferosomes entrapped 94.55 ± 2.78% of CXEO with particle size of 126.4 ± 2.4 nm, polydispersity index of 0.78 ± 0.01, and zeta potential value of -30.7 ± 0.2. CXEO-transferosome exhibited strong antibacterial activity against <i>Staphylococcus epidermidis</i> and <i>Propionibacterium acnes</i> with MIC values of 15.6 and 7.8 μg/mL, respectively. CXEO-transferosomes showed activity against DPPH and ABTS radicals with IC<sub>50</sub> values of 258.50 ± 0.20 and 79.79 ± 0.04 μg/mL, respectively. Transferosome also possessed anti-inflammatory activity (21.82 ± 0.50%). The finding indicated that CXEO-transferosome enable to improve the biological activities of free CXEO and this product can be extended to relevant applications.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 14","pages":"3225 - 3236"},"PeriodicalIF":3.1,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144929240","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

High sensitivity detection of Clonorchis sinensis and Gymnophalloides seoi in food by new real-time gene amplification method 新型实时基因扩增法检测食品中华支睾吸虫和裸子碱的高灵敏度

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-02 DOI: 10.1007/s10068-025-01936-6

Min Ji Hong, Mi-Gyeong Kim, Doo Won Seo, Hyun Mi Jung, Hyun-Ja Han, Seung Hwan Kim, Insun Joo

{"title":"High sensitivity detection of Clonorchis sinensis and Gymnophalloides seoi in food by new real-time gene amplification method","authors":"Min Ji Hong, Mi-Gyeong Kim, Doo Won Seo, Hyun Mi Jung, Hyun-Ja Han, Seung Hwan Kim, Insun Joo","doi":"10.1007/s10068-025-01936-6","DOIUrl":"10.1007/s10068-025-01936-6","url":null,"abstract":"<div><p>Intestinal parasitic diseases affected humans occur worldwide. In the Republic of Korea, <i>Clonorchis sinensis</i> and <i>Gymnophalloides seoi</i>, which comes from infected seafood, is also commonly found in the southern coastal area and causes gastroenteritis. Therefore, the aim of this study was to optimize a qPCR assay to detect and identify <i>C. sinensis</i> and <i>G. seoi</i>. After selecting a primer set for parasite detection based on literature searches, its detection limit and specificity were determined. The developed qPCR method was sensitive, specific and could be used to detect and distinguish parasites. 11 parasites were used to verify its specificity. The limit of detection and Ct values were 4.45 × 10<sup>6</sup> copy/µL and 21.024 and 3.60 × 10<sup>5</sup> copy/µL and 21.403 for <i>C. sinensis</i> and <i>G. seoi</i>, respectively. The optimized qPCR method developed herein for <i>C. sinensis</i> and <i>G. seoi</i> detection could contribute to monitoring the occurrence of these parasites in samples.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 14","pages":"3417 - 3425"},"PeriodicalIF":3.1,"publicationDate":"2025-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144929231","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

Quality changes in thermally-treated Tetragonula testaceitarsis stingless bee honey during room temperature storage 室温贮藏中热处理的无刺雄四角蜂蜂蜜的质量变化

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-01 DOI: 10.1007/s10068-025-01922-y

Rizki Dwi Setiawan, Sri Melia, Indri Juliyarsi, Rusdimansyah, Surya Aulia H

{"title":"Quality changes in thermally-treated Tetragonula testaceitarsis stingless bee honey during room temperature storage","authors":"Rizki Dwi Setiawan, Sri Melia, Indri Juliyarsi,  Rusdimansyah, Surya Aulia H","doi":"10.1007/s10068-025-01922-y","DOIUrl":"10.1007/s10068-025-01922-y","url":null,"abstract":"<div><p>This study examined quality changes in <i>Tetragonula testaceitarsis</i> (<i>T. testaceitarsis</i>) stingless bee honey subjected to thermal treatment and stored at room temperature. Honey was heated at 55, 75, and 90 °C for 10 or 20 min and then stored at 30 °C for 40 days. Physicochemical parameters including moisture content, total soluble solids (TSS), pH, acidity, viscosity, hydroxymethylfurfural (HMF), color (L*, a*, b*), antioxidant activity, and total phenolic content were analyzed. Thermal treatment significantly (<i>p</i> < 0.05) affected all parameters, except pH. Heating reduced moisture content, viscosity, lightness, and antioxidant activity, but increased TSS, acidity, HMF, color values (<i>a</i>*, <i>b</i>*), and total phenolic content. High-temperature heating mitigated the increase in moisture content and acidity, while slowing the decline in TSS and pH during storage. However, by day 40, all honey samples exceeded the national HMF limit (40 mg/kg), indicating that <i>T. testaceitarsis </i> honey is unsuitable for storage at room temperature.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 14","pages":"3215 - 3223"},"PeriodicalIF":3.1,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144929280","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

Establishment of a screening method for genetically modified potatoes using multiplex PCR 建立转基因马铃薯多重PCR筛选方法。

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-01 DOI: 10.1007/s10068-025-01918-8

Saet-Byul Park, Seung-Man Suh, Hyun-Jae Kim, Hae-Yeong Kim

引用次数: 0

Evaluation of quality, composition and anti-inflammatory effects of yuzu seed oil obtained by different drying pretreatments 不同干燥预处理的柚子籽油品质、成分及抗炎作用的评价

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-01 DOI: 10.1007/s10068-025-01931-x

Bo-Bae Lee, Hyeon-Ju Jeong, Chang-Yong Yoon, Seung-Hee Nam

{"title":"Evaluation of quality, composition and anti-inflammatory effects of yuzu seed oil obtained by different drying pretreatments","authors":"Bo-Bae Lee, Hyeon-Ju Jeong, Chang-Yong Yoon, Seung-Hee Nam","doi":"10.1007/s10068-025-01931-x","DOIUrl":"10.1007/s10068-025-01931-x","url":null,"abstract":"<div><p>Yuzu (<i>Citrus junos</i>) seeds, a by-product of juice processing, are a valuable source of oil and bioactive compounds. This study investigates the effects of air drying (40 °C and 60 °C), and freeze-drying methods for yuzu seeds on the physicochemical and functional properties of mechanically extracted yuzu seed oil. 40 °C air drying was most effective, yielding the highest oil (11.43%) and vitamin E (19.38 mg/100 g) content, and lowest acid value (0.84–1.26 mg KOH/g) indicating reduced rancidity. It showed greater oxidative stability, with a 1.7-fold lower peroxide value, and retention of linoleic and linolenic acids (~ 76% unsaturated fatty acids). 40 °C air drying preserved the highest levels of anti-inflammatory compounds limonin (61 mg/100 g) and nomilin (32 mg/100 g), while 60 °C air drying reduced them by 25% from control. In lipopolysaccharide (LPS) stimulated RAW 264.7 macrophages, 40 °C air-dried oil showed strongest anti-inflammatory activity, reducing nitric oxide, IL-6, and TNF-α by 1.6-, 1.43-, and 1.79-fold, respectively.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 and Processing in Home and Industry","pages":"3029 - 3039"},"PeriodicalIF":3.1,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144914522","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

Ultrasound-assisted L-lysine improves color stability of porcine Longissimus Dorsi by regulating mitochondrial functional characteristics 超声辅助l -赖氨酸通过调节线粒体功能特征改善猪背最长肌颜色稳定性

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-06-30 DOI: 10.1007/s10068-025-01934-8

Xiuyun Guo, Shuangyi Xu, Chao Fu, Jinsheng Yang, Xiangren Meng

{"title":"Ultrasound-assisted L-lysine improves color stability of porcine Longissimus Dorsi by regulating mitochondrial functional characteristics","authors":"Xiuyun Guo, Shuangyi Xu, Chao Fu, Jinsheng Yang, Xiangren Meng","doi":"10.1007/s10068-025-01934-8","DOIUrl":"10.1007/s10068-025-01934-8","url":null,"abstract":"<div><p>The present study investigated the effects of ultrasound-assisted L-lysine (Lys) in regulating mitochondrial function to enhance the color stability of porcine <i>longissimus dorsi</i>. The results indicated that the meat treated with ultrasound-assisted Lys showed higher <i>L</i>* and <i>a</i>* values, and lower <i>b</i>* and <i>H</i>* values. Simultaneously, the myoglobin (Fe<sup>2+</sup>) content significantly increased (<i>p</i> < 0.05), while the levels of metmyoglobin (MetMb) and reactive oxygen species (ROS) decreased. Additionally, mitochondrial structure remained intact, membrane permeability decreased, and the ability of the mitochondrial electron transport chain (ETC) to reduce MetMb significantly enhanced (<i>p</i> < 0.05). The levels of NADH (nicotinamide adenine dinucleotide reduced) and MetMb reductase increased to 2.67 nmol/g and 168.79 ng/L, respectively, and the NADH-dependent reduction capacity of MetMb also significantly improved. In summary, the ultrasound-assisted Lys treatment decreased the ROS levels, protecting the integrity of the mitochondrial membrane and enhancing the ability of the mitochondrial ETC and NADH to reduce MetMb, thereby improving meat color stability.</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 14","pages":"3237 - 3249"},"PeriodicalIF":3.1,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144929241","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

Evaluation of probiotic potential of β-galactosidase producing Lactobacillus rhamnosus and their charaterization 产β-半乳糖苷酶鼠李糖乳杆菌的益生菌潜力评价及其表征

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-06-29 DOI: 10.1007/s10068-025-01932-w

Yanxin Huang, Ling Zhou, Beibei Zhao, Danli Wang, Tinglan Yuan, Gongshuai Song, Jinyan Gong, Gongnian Xiao, Ling Li

{"title":"Evaluation of probiotic potential of β-galactosidase producing Lactobacillus rhamnosus and their charaterization","authors":"Yanxin Huang, Ling Zhou, Beibei Zhao, Danli Wang, Tinglan Yuan, Gongshuai Song, Jinyan Gong, Gongnian Xiao, Ling Li","doi":"10.1007/s10068-025-01932-w","DOIUrl":"10.1007/s10068-025-01932-w","url":null,"abstract":"<div><p>Lactose intolerance is defined as the inability to digest lactose due to insufficient activity of the β-galactosidase enzyme, which catalyzes the hydrolysis of lactose into glucose and galactose. This study evaluated the potential probiotic properties of isolated <i>Lactobacillus rhamnosus</i> S8, which exhibiting high β-galactosidase activity. The strain demonstrated higher survival rate under gastrointestinal stress, with 80% and 63% viability after 3 h in simulated gastric fluid and 8 h in intestinal fluid, respectively, while retaining 60.8% and 47.8% of its enzymatic activity. <i>Lb. rhamnosus</i> S8 showed higher resistant to low pH (93% survival at pH 3.0), bile salts (68% survival at 0.4%), Additionally, <i>Lb. rhamnosus</i> S8 exhibits high antioxidant activity (70.6%), strong self-aggregation ability (95%), resistance to lysozyme (90.2%), and non-hemolytic activity. Furthermore, the prebiotics fructooligosaccharide and galactooligosaccharide significantly enhance the growth of <i>Lb. rhamnosu</i>s S8, serving as valuable carbon sources for this strain. Overall, our systematic analysis reveals that <i>Lb. rhamnosus</i> S8 holds great promise for practical application as probiotics, particularly as a starter in lactose-containing fermented foods.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 14","pages":"3307 - 3316"},"PeriodicalIF":3.1,"publicationDate":"2025-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144929279","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

Influences of soy sauce packaging information on consumer hedonic response, sensory perception, and emotional response 酱油包装信息对消费者享乐反应、感官知觉和情绪反应的影响

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-06-27 DOI: 10.1007/s10068-025-01935-7

Ji-sun Hwang, Mina K. Kim

引用次数: 0