Food Science and Biotechnology最新文献_第7页

Enhancing the functional properties of Tartary buckwheat (Fagopyrum tataricum) through heat treatment: implications for antioxidant and antidiabetic activities 通过热处理增强苦荞（Fagopyrum鞑靼小麦）的功能特性：对抗氧化和抗糖尿病活性的影响。

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-06-08 DOI: 10.1007/s10068-025-01912-0

Yu Jeong Kim, Joong-Hyuck Auh

{"title":"Enhancing the functional properties of Tartary buckwheat (Fagopyrum tataricum) through heat treatment: implications for antioxidant and antidiabetic activities","authors":"Yu Jeong Kim, Joong-Hyuck Auh","doi":"10.1007/s10068-025-01912-0","DOIUrl":"10.1007/s10068-025-01912-0","url":null,"abstract":"<div><p>This study investigated effects of heat treatment on Tartary buckwheat (<i>Fagopyrum tataricum</i>) bioactivity. Ethanol extracts obtained after heat treatment were fractionated using preparative LC to obtain quercetin-derivative-rich fractions. These fractions were analyzed using LC–MS/MS and their bioactivities were evaluated. Heat treatment significantly altered the levels of quercetin and its derivatives, with the highest quercetin content observed in samples treated at 200 °C for 40 min, and led to significant increases in total phenolic and flavonoid contents, enhancing antioxidant activity, as measured by the DPPH assay. Furthermore, antidiabetic activity improved after heat treatment, demonstrated by increased α-glucosidase inhibitory activity and enhanced insulin sensitivity in the HepG2 cell insulin resistance model. This study highlights a simple and cost-effective approach to enhance the functional properties of Tartary buckwheat through heat treatment, supporting its potential in developing natural antidiabetic functional food materials and serving as a foundation for future research.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 12","pages":"2935 - 2946"},"PeriodicalIF":3.1,"publicationDate":"2025-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144625126","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 bacterial cellulose on mechanical and barrier properties of gelatin-based film and its application to strawberry preservation 细菌纤维素对明胶基薄膜机械性能和阻隔性能的影响及其在草莓保鲜中的应用。

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-06-05 DOI: 10.1007/s10068-025-01911-1

Tingting Chang, Anning Du, Luyao Bian, Leiqing Pan, Chong Zhang

引用次数: 0

QuEChERS method development for the GC–MS analysis of polycyclic aromatic hydrocarbons in food 食品中多环芳烃气相色谱-质谱分析QuEChERS方法的建立

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-06-05 DOI: 10.1007/s10068-025-01910-2

Jihun Jeong, Minju Koo, Joon-Goo Lee

引用次数: 0

V-type granular starches derived from different starch varieties: an exploration of the relationships between structure, physicochemical properties, and emulsifiability 不同淀粉品种衍生的v型颗粒淀粉：结构、理化性质和乳化性之间关系的探索。

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-06-02 DOI: 10.1007/s10068-025-01898-9

Qian Zhou, Qingfei Duan, Huabing Zhai, Fuhan Xie, Yufei Huang, Fengwei Xie, Pei Chen

{"title":"V-type granular starches derived from different starch varieties: an exploration of the relationships between structure, physicochemical properties, and emulsifiability","authors":"Qian Zhou, Qingfei Duan, Huabing Zhai, Fuhan Xie, Yufei Huang, Fengwei Xie, Pei Chen","doi":"10.1007/s10068-025-01898-9","DOIUrl":"10.1007/s10068-025-01898-9","url":null,"abstract":"<div><p>V-type starch possesses great potential as a multifunctional emulsifier. However, the relationship between the structure of V-type starch and its emulsifiability remain unclear. Herein, we choose four varieties of starch to prepare ethanol-induced V-type starch (EVS) and ethanol-induced V-type starch-lauric acid complexes (EVS-LA). The emulsions stabilized by EVS-LA exhibited smaller droplet sizes and improved storage stability. Pearson correlation coefficient analysis indicates that emulsifiability displayed a significant positive correlation with contact angle (<i>r</i> = 0.69) and a significant negative correlation with D(50) (starch granules) and D(50) (emulsion) (<i>r</i> = − 0.71 and − 0.75, respectively). Interestingly, the emulsions stabilized by EVRiS (3 d) and EVRiS-LA (60 d) have identical emulsion droplet sizes but exhibit different storage stabilities. This suggests that the granule size of V-type starch influences short-term emulsifiability, the wettability and granule size of V-type starch influence long-term emulsifiability. This study has enhanced our understanding of V-type starch as a multifunctional emulsifier.</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 12","pages":"2733 - 2747"},"PeriodicalIF":3.1,"publicationDate":"2025-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12240907/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144625231","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

Refractance window drying of dragon fruit: drying kinetics, mass transfer parameters and structural analysis 火龙果的折射窗干燥：干燥动力学、传质参数及结构分析。

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-05-30 DOI: 10.1007/s10068-025-01909-9

Darshan G, Prashant Anil Pawase, Chetna Goswami, Piyush Kashyap

引用次数: 0

Anti-inflammatory effects of naringinase treated ethanol extracts of Poncirus trifoliata fruit 柚皮苷酶处理三叶藤果实乙醇提取物的抗炎作用。

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-05-22 DOI: 10.1007/s10068-025-01902-2

Kyung Eun Moon, Hyeon Hwa Oh, Byung-Min Oh, Young-Soo Kim

{"title":"Anti-inflammatory effects of naringinase treated ethanol extracts of Poncirus trifoliata fruit","authors":"Kyung Eun Moon, Hyeon Hwa Oh, Byung-Min Oh, Young-Soo Kim","doi":"10.1007/s10068-025-01902-2","DOIUrl":"10.1007/s10068-025-01902-2","url":null,"abstract":"<div><p>In this study, the flavonoids in <i>Poncirus trifoliata</i> fruit ethanol extract (PFE) were identified using UPLC-Q-TOF–MS and their anti-inflammatory effects on Raw 264.7 cells were evaluated. The 40% ethanol extract showed highest concentrations of total phenolic content (TPC), total flavonoid content (TFC), and flavonoids. In naringinase-treated PFE powder (NPFEP), poncirin decreased from 76.47 to 68.62 mg/g (13.20 mM), and isosakuranetin increased to 3.53 mg/g (12.33 mM). NPFEP demonstrated superior anti-inflammatory properties in Raw 264.7 cells compared to naringinase-untreated PFEP (UNPFEP), with decreased ROS production, lower inflammatory mediators (NO and PGE2), extracellular cytokines (TNF-α and IL-1β), and downregulation of COX-2 and intracellular cytokines (IL-1β and IL-6) gene expression. UPLC analysis of NPFEP identified four flavanones (poncirin, naringin, isosakuranetin, and naringenin), one chalcone (2',6'-dihydroxy-4-methoxychalcone-4'-O-neohesperid), and two triterpenes (cucurbitacin D and esculentic acid), which likely contribute to the observed anti-inflammatory effect.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 11","pages":"2643 - 2655"},"PeriodicalIF":3.1,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144257023","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

Harnessing genomic insights to identify antimicrobial traits in Bacillus velezensis MJ06 from Korean soybean-fermented Meju 利用基因组学研究鉴定韩国大豆发酵梅酒中velezensis MJ06的抗菌特性。

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-05-22 DOI: 10.1007/s10068-025-01901-3

Yeajin Song, Eunhye Jo, Minjeong Kim, Hyeyoung Lee, Jaeho Cha

{"title":"Harnessing genomic insights to identify antimicrobial traits in Bacillus velezensis MJ06 from Korean soybean-fermented Meju","authors":"Yeajin Song, Eunhye Jo, Minjeong Kim, Hyeyoung Lee, Jaeho Cha","doi":"10.1007/s10068-025-01901-3","DOIUrl":"10.1007/s10068-025-01901-3","url":null,"abstract":"<div><p><i>Bacillus velezensis</i>, a key microorganism in traditional Korean soybean-fermented foods such as Meju, contributes to flavor and food safety. In this study, <i>B. velezensis</i> strains were isolated from Meju, and their morphological characteristics and biosynthetic gene clusters were analyzed using whole-genome sequencing. Pangenome analysis identified core and accessory genes, with MJ06 showing the highest number of genes associated with secondary metabolite biosynthesis, transport, and catabolism. Antimicrobial assays against six foodborne pathogenic bacteria and six fungi revealed MJ06 had the strongest antimicrobial activity, correlating with its enriched secondary metabolite biosynthetic gene clusters. Active antimicrobial compounds were extracted using C18 cartridges and anion exchange chromatography, and liquid chromatography-mass spectrometry analysis identified surfactin and bacillomycin D as major bioactive metabolites. This study highlights the power of comparative genomics in linking genetic potential to functional antimicrobial traits, facilitating the targeted selection of industrially valuable strains for food safety applications.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 12","pages":"2855 - 2865"},"PeriodicalIF":3.1,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144625191","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

Preparation and characteristic evaluation of LDPE/clay nanocomposites for food packaging 食品包装用LDPE/粘土纳米复合材料的制备及性能评价。

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-05-22 DOI: 10.1007/s10068-025-01903-1

Ji-Yoon Lee, Chan-Ick Cheigh, Myong-Soo Chung

引用次数: 0

Impact of emulsifier mixing and inhibitor type on Ostwald ripening of model food emulsions 乳化剂配比及抑制剂类型对模拟食品乳剂奥斯特瓦尔德成熟的影响

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-05-22 DOI: 10.1007/s10068-025-01895-y

Min Seo Jang, Ye Rin Cho, Seung Jun Choi

{"title":"Impact of emulsifier mixing and inhibitor type on Ostwald ripening of model food emulsions","authors":"Min Seo Jang, Ye Rin Cho, Seung Jun Choi","doi":"10.1007/s10068-025-01895-y","DOIUrl":"10.1007/s10068-025-01895-y","url":null,"abstract":"<div><p>This study examined how the ability to inhibit Ostwald ripening varies with ripening inhibitor type and how interfacial composition affects inhibitor efficiency. Emulsions were stabilized using Brij S100 and S20, which differ in ethylene oxide unit numbers, while medium-chain triglyceride (MCT) and ester gum (EG), possessing distinct molecular structures, were incorporated as ripening inhibitors. Ostwald ripening rate decreased with a higher proportion of Brij S20 at the interfacial membrane. Emulsions with increased Brij S20 content exhibited larger initial droplet sizes but lower polydispersity indices. Both inhibitors inhibited Ostwald ripening, but MCT was more effective than EG at the same weight percentage. Additionally, as the concentration of ripening inhibitors increased, droplet size decreased while polydispersity index increased. These findings suggest that interfacial composition and inhibitor type play key roles in emulsion stability, emphasizing the importance of molecular properties when selecting emulsifiers and inhibitors for effective Ostwald ripening inhibition.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 and Processing in Home and Industry","pages":"2997 - 3006"},"PeriodicalIF":3.1,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144914541","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

Antioxidant activities of Sargassum horneri solvent fractions against urban particulate matter-induced oxidation 马尾藻溶剂组分抗城市颗粒物氧化活性研究

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-05-21 DOI: 10.1007/s10068-025-01888-x

Jaehong Shin, Dong Eon Kim, Hyo Jin Kim, Hyun Jung Kim

{"title":"Antioxidant activities of Sargassum horneri solvent fractions against urban particulate matter-induced oxidation","authors":"Jaehong Shin, Dong Eon Kim, Hyo Jin Kim, Hyun Jung Kim","doi":"10.1007/s10068-025-01888-x","DOIUrl":"10.1007/s10068-025-01888-x","url":null,"abstract":"<div><p>Urban particulate matter (PM) significantly contributes to air pollution. <i>Sargassum horneri</i> was extracted using ethanol (SHE) and subsequently partitioned with n-hexane, chloroform, ethyl acetate, and water. Antioxidant activities of fractions, including DPPH and ABTS<sup>+</sup> radical, hydrogen peroxide, hydroxyl radical scavenging activities, and metal chelating effects, were evaluated against oxidative damage induced by PM. Through fractionation of SHE, total phenolic and total flavonoid contents were increased from 17.53 to 31.91 mg GAE/g and 58.61 to 320.60 mg QE/g. The chloroform, ethyl acetate, and n-hexane fractions significantly enhanced antioxidant activities. Notably, the metal chelating effects of n-hexane, chloroform, and ethyl acetate fractions were substantial (93.29, 106.50, and 94.18%). PM-induced oxidation resulted in a decrease in antioxidant activity, with the chelating effect being most markedly reduced due to the presence of transitional metals. These results suggest that <i>S. horneri</i> can be utilized as a natural antioxidant, effectively mitigating oxidative damage by PM.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 and Processing in Home and Industry","pages":"2989 - 2996"},"PeriodicalIF":3.1,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144914529","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