Food Science and Biotechnology最新文献_第9页

Furan and 5-hydroxymethylfurfural in the products of Maillard reaction model systems consisting of 2′-fucosyllactose and amino acids 由2′-焦酰基乳糖和氨基酸组成的美拉德反应模型体系产物中的呋喃和5-羟甲基糠醛

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-05-17 DOI: 10.1007/s10068-026-02177-x

Dami Kim, Euiyeon Shin, Bomi Jeong, Hoeon Yoo, Kwang-Geun Lee

{"title":"Furan and 5-hydroxymethylfurfural in the products of Maillard reaction model systems consisting of 2′-fucosyllactose and amino acids","authors":"Dami Kim, Euiyeon Shin, Bomi Jeong, Hoeon Yoo, Kwang-Geun Lee","doi":"10.1007/s10068-026-02177-x","DOIUrl":"10.1007/s10068-026-02177-x","url":null,"abstract":"<div><p>This study quantified furan and 5-hydroxymethylfurfural (5-HMF) levels and evaluated the antioxidant activities of Maillard reaction products (MRPs) in model systems consisting of 2′-fucosyllactose (2′-FL) and various amino acids. Among the evaluated MRPs, those generated from 2′-FL exhibited relatively low furan concentrations ranging from 125 to 1940 ng/g. These values were the second lowest among the tested sugars, exceeded only by glucose-derived MRPs (75–1443 ng/g). Systems containing threonine produced the highest furan levels, while cysteine consistently resulted in the lowest formation. The 5-HMF concentrations in 2′-FL-derived MRPs (0.47–3.59 μg/mL) were significantly lower than those from other reducing sugars (<i>p</i> < 0.05). Regarding antioxidant properties, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity remained near 80% for all MRPs. Notably, 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) activity increased markedly in systems containing cysteine and histidine, significantly higher than other amino acid systems (<i>p</i> < 0.05). These results enhance the understanding of the safety and antioxidant characteristics of 2′-FL-generated MRPs.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 8","pages":"2179 - 2189"},"PeriodicalIF":3.9,"publicationDate":"2026-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148281221","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

Changes of volatiles and nonvolatiles in dried and baked Ulva prolifera, gamtae under light and in the dark storage 晒干、烘培后鲜枝、鲜枝挥发物和非挥发物在光照和暗藏条件下的变化

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-05-16 DOI: 10.1007/s10068-026-02175-z

Sun Hye Hwang, JaeHwan Lee, Kee-Jai Park

引用次数: 0

Effects of health-functional products on gut microbiota-derived short-chain fatty acids production: an ex vivo and pilot human study 健康功能产品对肠道微生物衍生的短链脂肪酸生产的影响：一项离体和人体试点研究

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-05-14 DOI: 10.1007/s10068-026-02171-3

Dong Ho Suh, Hyo-Jin Lee, Yosep Ji, Wilhelm H. Holzapfel, Matthew K. Runyon, Hae Jo, Jung-Yoon Hur, Seung Min Jeong, Eun Sung Jung

{"title":"Effects of health-functional products on gut microbiota-derived short-chain fatty acids production: an ex vivo and pilot human study","authors":"Dong Ho Suh, Hyo-Jin Lee, Yosep Ji, Wilhelm H. Holzapfel, Matthew K. Runyon, Hae Jo, Jung-Yoon Hur, Seung Min Jeong, Eun Sung Jung","doi":"10.1007/s10068-026-02171-3","DOIUrl":"10.1007/s10068-026-02171-3","url":null,"abstract":"<div><p>This study investigated the effects of health-functional products on short-chain fatty acids (SCFAs) production using an <i>ex</i> <i>vivo</i> gut simulation platform alongside a human pilot study. The research proceeded in three phases: screening of 11 commercially available products (e.g., omega-3, vitamins/minerals, plant protein, and dietary fiber products) with fecal samples from 15 healthy individuals, validation of four candidates with 30 participants, and a two-month pilot trial with 32 subjects consuming the most effective product. Among the tested products, a plant-based protein consistently increased SCFAs production, particularly butyrate, in the <i>ex</i> <i>vivo</i> system. The pilot study corroborated these findings, with 85% of participants showing elevated fecal SCFAs and 62.5% exhibiting increased butyrate. Participants also reported improved stool consistency and reduced abdominal discomfort. Overall, these results indicate that health-functional products can promote beneficial microbial fermentation, supporting their use as evidence-based functional ingredients and in personalized dietary strategies for gut health optimization.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 8","pages":"2333 - 2343"},"PeriodicalIF":3.9,"publicationDate":"2026-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148281527","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 tea-based (Camellia sinensis L.) beads containing probiotics to enhance survival during the gastrointestinal simulation process 开发含有益生菌的茶基（Camellia sinensis L.）微珠，以提高胃肠道模拟过程中的存活率

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-05-12 DOI: 10.1007/s10068-026-02173-1

Alejandra Lazcano-Armenta, Carolina Ramírez-López, Diana Milena Torres-Cifuentes, Irving Israel Ruiz-López, Carlos Enrique Ochoa-Velasco, Paola Hernández-Carranza

{"title":"Development of tea-based (Camellia sinensis L.) beads containing probiotics to enhance survival during the gastrointestinal simulation process","authors":"Alejandra Lazcano-Armenta, Carolina Ramírez-López, Diana Milena Torres-Cifuentes, Irving Israel Ruiz-López, Carlos Enrique Ochoa-Velasco, Paola Hernández-Carranza","doi":"10.1007/s10068-026-02173-1","DOIUrl":"10.1007/s10068-026-02173-1","url":null,"abstract":"<div><p>Tea (<i>Camellia sinensis</i> L.) has phenolic compounds that have been defined as prebiotics capable of improving probiotic survival in the human gut. This study aimed to use probiotic-containing tea to produce sodium alginate beads to enhance probiotic survival during gastrointestinal simulation (GS). Teas with different oxidation levels (black, green, and white) were evaluated for total flavonoids, total phenolic compounds, antioxidant capacity, and probiotic survival (<i>Lactiplantibacillus plantarum</i> and <i>Lacticaseibacillus casei</i>) for 4 days of storage. White tea and <i>L. plantarum</i> were selected for bead production and GS because white tea showed the highest bioactive compound content and antioxidant capacity, while <i>L. plantarum</i> showed better survival during storage than <i>L. casei</i>. Although the tea-based beads improved probiotic survival during GS, most viable cells remained retained within the beads (5.66 ± 0.01 log10 CFU/g), while fewer cells were released into the simulated gastrointestinal fluids (4.28 ± 0.20 log10 CFU/g; p < 0.05).</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 8","pages":"2271 - 2281"},"PeriodicalIF":3.9,"publicationDate":"2026-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-026-02173-1.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148281305","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

LC–MS/MS method of 12 per- and polyfluoroalkyl substances (PFAS) in protein-rich foods for total diet study applications LC-MS /MS法测定富含蛋白质食物中12种全氟烷基和多氟烷基物质（PFAS），用于总膳食研究

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-05-09 DOI: 10.1007/s10068-026-02169-x

Haejin Kwon, Bogyoung Choi, Jee-Yeon Lee, Sung-Ok Kwon, Cho-il Kim, Kwang-Won Lee, Hyun-Mee Park

{"title":"LC–MS/MS method of 12 per- and polyfluoroalkyl substances (PFAS) in protein-rich foods for total diet study applications","authors":"Haejin Kwon, Bogyoung Choi, Jee-Yeon Lee, Sung-Ok Kwon, Cho-il Kim, Kwang-Won Lee, Hyun-Mee Park","doi":"10.1007/s10068-026-02169-x","DOIUrl":"10.1007/s10068-026-02169-x","url":null,"abstract":"<div><p>Animal-derived foods are major contributors to dietary exposure to per- and polyfluoroalkyl substances (PFAS). To support exposure assessment in the Total Diet Study (TDS), a simultaneous liquid chromatography-tandem mass spectrometry (LC–MS/MS) method for twelve PFAS in protein-rich foods was validated using boiled chicken breast as a representative matrix. The method showed high linearity (R<sup>2</sup> > 0.997), with limits of quantification below 0.1 µg/kg for eleven PFAS and 0.121 µg/kg for PFNA. Recoveries ranged from 81.1 to 110% with intraday precision of 0.30—11%. Proficiency testing yielded satisfactory z-scores (-0.7—0.7). The validated method was applied to five cooked or processed foods, including boiled egg, fried pork cutlet, boiled shrimp, canned tuna, and canned whelk. Recoveries generally met the performance criteria of the Codex Alimentarius Commission, although higher values were observed for some analyte-matrix combinations. Overall, the method is suitable for determining PFAS in various protein-rich foods and supporting TDS-based dietary exposure assessments.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 8","pages":"2139 - 2149"},"PeriodicalIF":3.9,"publicationDate":"2026-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148281432","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 characterization of umami enhanced faba bean Gochujang 鲜味增强蚕豆辣酱的制备与表征

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-05-07 DOI: 10.1007/s10068-026-02170-4

So-Eun You, Min-Seok Kim, Sang-Jin Ye, Seon-Min Oh, Jae-Sung Shin, Ji-Eun Bae, Hyun-Wook Choi, Moo-Yeol Baik

{"title":"Preparation and characterization of umami enhanced faba bean Gochujang","authors":"So-Eun You, Min-Seok Kim, Sang-Jin Ye, Seon-Min Oh, Jae-Sung Shin, Ji-Eun Bae, Hyun-Wook Choi, Moo-Yeol Baik","doi":"10.1007/s10068-026-02170-4","DOIUrl":"10.1007/s10068-026-02170-4","url":null,"abstract":"<div><p>This study aimed to investigate the potential of substituting glutinous rice flour with raw and roasted faba bean flours in gochujang, a traditional Korean fermented condiment. The proximate composition and physicochemical properties of the samples were evaluated. Faba bean substitution significantly increased the protein content and amino nitrogen levels, leading to enhanced formation of free amino acids. Although faba bean flour contained less carbohydrate than glutinous rice, no substantial difference in reducing sugar content was observed after fermentation, indicating that sweetness was largely preserved. Color differences diminished with fermentation, while faba bean samples retained higher final viscosity than the control, suggesting improved texture stability. Overall, faba bean flour, particularly in roasted faba bean, can serve as a nutritionally enriched, umami enhanced, and functionally stable starch substitute in gochujang. These findings highlight the potential of faba bean to support the development of high-protein, health-oriented, and sustainable Korean fermented foods.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 8","pages":"2219 - 2227"},"PeriodicalIF":3.9,"publicationDate":"2026-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148281079","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

Fabrication of polylactic acid-based active packaging incorporating rhamnolipid-stabilized essential oil emulsion for post-harvest banana preservation and shelf-life enhancement 含鼠李糖脂稳定精油乳剂的聚乳酸型香蕉采后保鲜保鲜活性包装的研制

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-05-06 DOI: 10.1007/s10068-026-02155-3

Swethaa Venkataraman, Keerthiga Ramalingam, Kanishka Mohan Raj, Shreya Vivek, Sakthi Shri Subramaniam Senthil kumar, Devi Sri Rajendran, Vinoth Kumar Vaidyanathan

{"title":"Fabrication of polylactic acid-based active packaging incorporating rhamnolipid-stabilized essential oil emulsion for post-harvest banana preservation and shelf-life enhancement","authors":"Swethaa Venkataraman, Keerthiga Ramalingam, Kanishka Mohan Raj, Shreya Vivek, Sakthi Shri Subramaniam Senthil kumar, Devi Sri Rajendran, Vinoth Kumar Vaidyanathan","doi":"10.1007/s10068-026-02155-3","DOIUrl":"10.1007/s10068-026-02155-3","url":null,"abstract":"<div><p>In this study, a rhamnolipid-stabilized essential oil emulsion (RSEO) was incorporated into the poly-lactic acid (PLA) matrix, where rhamnolipid functioned both as a biosurfactant to stabilize the emulsion and as a bioactive component enhancing the functional properties of the composite films. The optimized PLA–RSEO film containing 0.4% RSEO exhibited enhanced mechanical, barrier, and functional properties. The film showed an elongation at break of 14.92% and tensile strength of 57.25 MPa. Barrier performance also improved, with water vapour permeability reduced to 4.76 × 10<sup>−11</sup> g m<sup>−2</sup> s<sup>−1</sup> Pa<sup>−1</sup> and oxygen transmission rate decreased to 12.25 cm<sup>3</sup> mm m<sup>−2</sup> day<sup>−1</sup>. The film demonstrated strong bioactivity, showing 81% antioxidant capacity and 94.4% antibacterial efficacy against <i>Staphylococcus aureus</i>. When applied to post-harvest banana storage, the film effectively delayed ripening, limiting weight loss to 5.27% and maintaining firmness (5.12 N), soluble solids (9.32%), and starch content (19.85%) after 13 days, indicating improved preservation performance.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 7","pages":"1843 - 1857"},"PeriodicalIF":3.1,"publicationDate":"2026-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147924266","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

Gelatin from Solea aegyptiaca: physico-chemical, thermal, and interfacial properties 埃及鳎明胶：物理化学、热学和界面性质

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-05-06 DOI: 10.1007/s10068-026-02168-y

Abir Mokni Ghribi, Haifa Sebii, Christophe Blecker, Sami Boufi, Zied Zarai, Souhail Besbes

{"title":"Gelatin from Solea aegyptiaca: physico-chemical, thermal, and interfacial properties","authors":"Abir Mokni Ghribi, Haifa Sebii, Christophe Blecker, Sami Boufi, Zied Zarai, Souhail Besbes","doi":"10.1007/s10068-026-02168-y","DOIUrl":"10.1007/s10068-026-02168-y","url":null,"abstract":"<div><p><i>Solea aegyptiaca</i> gelatin (GSA) is a promising alternative to conventional gelatin. With a yield of 9.64% after 9 h, it was produced by alkali pretreatment followed by acid extraction. GSA exhibited a positive surface charge (+ 2.88 mV), a pH of 4.96, and high protein and low lipid contents (79.6% and 0.2%, respectively). SDS-PAGE analysis confirmed its typical gelatin profile, showing β, α1, and α2 chains. The FTIR spectra displayed characteristic Amide A, I, II, and III bands. The gel demonstrated good textural properties, with a gel strength of 209.85 g and a hardness of 953.41 g. Thermal analysis indicated a gelation temperature of 6.5 °C and good thermal reversibility. GSA showed significant emulsifying capacity (25.97 m<sup>2</sup>/g) and moderate foaming properties, suggesting its potential application in confectionery products, dairy desserts, and aerated bakery formulations. Moreover, its marine origin makes it suitable for consumers with religious or dietary restrictions. The results support the development of alternative gelatin sources with industrial relevance by providing new information on adding value to fish processing residues. This study advances the United Nations Sustainable Development Goals, specifically SDG 12 (Responsible Consumption and Production) by valuing waste, SDG 9 (Industry, Innovation, and Infrastructure) by encouraging the development of sustainable biomaterials, and SDG 14 (Life Below Water) by promoting the responsible use of marine resources. Ultimately, the study promotes sustainable material development and circular bioeconomy strategies.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 7","pages":"1819 - 1830"},"PeriodicalIF":3.1,"publicationDate":"2026-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147924268","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

Leveraging red microalgae as a potential functional food source: a comprehensive review 利用红微藻作为潜在的功能性食物来源：综述

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-05-04 DOI: 10.1007/s10068-026-02162-4

P. R. Vrinda, Jenny Ann John

引用次数: 0

Inactivation of Escherichia coli and Yersinia enterocolitica attached to water-dispersed microplastics using ultraviolet C light-emitting diode irradiation 紫外光C发光二极管辐照对水分散微塑料上附着的大肠杆菌和小肠结肠炎耶尔森菌的灭活研究

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-05-02 DOI: 10.1007/s10068-026-02165-1

Hyeyeon Song, Su-Yeon Kim, Ji-Hyoung Ha

{"title":"Inactivation of Escherichia coli and Yersinia enterocolitica attached to water-dispersed microplastics using ultraviolet C light-emitting diode irradiation","authors":"Hyeyeon Song, Su-Yeon Kim, Ji-Hyoung Ha","doi":"10.1007/s10068-026-02165-1","DOIUrl":"10.1007/s10068-026-02165-1","url":null,"abstract":"<div><p>The disinfection effect of ultraviolet C light-emitting diode (UVC-LED) irradiation on pathogenic microorganisms attached to microplastic surfaces has not been investigated. This study quantified the effect of UVC-LED irradiation on the inactivation kinetics of <i>Escherichia coli</i> and <i>Yersinia enterocolitica</i> attached to polycarbonate microplastics (PC-MPs). For comprehensive analysis, disinfection was performed under different agitation speeds (0–300 rpm). A UVC-LED dose of 30 mJ/cm<sup>2</sup> reduced the <i>E. coli</i> and <i>Y. enterocolitica</i> counts by 2.11 log and 4.32 log, respectively, whereas agitation at 300 rpm promoted corresponding reductions of 4.41 log and 5.68 log. Attachment onto PC-MPs affected UVC-LED-induced inactivation of the two pathogenic bacteria, but the disinfection effect could be increased via stirring. An increase in the stirring speed increased the fluidity of MPs and the frequency of exposure of the MP surfaces to the UVC-LED light source, inducing a synergistic effect on the disinfection of microorganisms attached to the MPs. To better characterize inactivation kinetics under heterogeneous conditions, five mathematical models (log-linear, Weibull, double Weibull, biphasic, and biphasic shoulder) were applied as complementary approaches, with model selection was based on goodness-of-fit criteria. This study has elucidated the UVC-LED disinfection effect on pathogenic microorganisms present on MPs in water treatment processes, thus contributing to future strategies for ensuring food safety.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 7","pages":"2033 - 2040"},"PeriodicalIF":3.1,"publicationDate":"2026-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147924264","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