Acta Alimentaria最新文献

Preparation of a double emulsion loaded with bifidobacteria and its effect on improving intestinal immune function of mice 双歧杆菌双乳剂的制备及其对小鼠肠道免疫功能的影响

4区农林科学

Acta Alimentaria Pub Date : 2026-04-09 DOI: 10.1556/066.2025.00270

Meiqi Ding, Dong-Wei Huang, Wenfeng Wang, N. Liu, C. Liu

{"title":"Preparation of a double emulsion loaded with bifidobacteria and its effect on improving intestinal immune function of mice","authors":"Meiqi Ding, Dong-Wei Huang, Wenfeng Wang, N. Liu, C. Liu","doi":"10.1556/066.2025.00270","DOIUrl":"https://doi.org/10.1556/066.2025.00270","url":null,"abstract":"Abstract With bifidobacteria as the embedded strain, double emulsions were prepared with a two-step emulsification method, with food-grade materials serving as the oil phase and the external aqueous phase. The optimal conditions for emulsion preparation were determined through preliminary experiments: the W/O emulsion to external aqueous phase mass ratio was 4:6, the internal aqueous phase to oil phase mass ratio was 4:6, the whey protein to low-ester pectin mass ratio was 2:1, and the concentration of PGPR in the oil phase was 3.5%. The particle sizes of the emulsions after ultrasonic treatment showed a single-peak distribution within the range of 10–100 μm. After 30 min of heat treatment at 50 °C, the viable count remained 3.99 log CFU mL −1 higher than that of the control. Compared with the un-embedded samples, the viable count remained 4.44 log CFU mL −1 higher after simulated digestion. After validation in animal experiments, the concentrations of proinflammatory factors in the mice fed with high-concentration double emulsions decreased compared with the model group, and the intestinal hormone levels were close to those of the normal group, indicating that the emulsions can provide sufficient bifidobacteria to regulate the intestinal environment.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147880173","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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 characterisation of gardenia yellow Pickering emulsion 栀子黄酸洗乳的制备与表征

4区农林科学

Acta Alimentaria Pub Date : 2025-11-25 DOI: 10.1556/066.2025.00144

Hui Guo, Hualiang Chen, Bo Yin, Junxia Li, Fang‐Jie Zhao, Lili Guo, Junqing Qian

引用次数: 0

Improving the flavour and nutritional value of flour products with encapsulated fermented wheat bran extract 包封发酵麦麸提取物改善面制品风味和营养价值

4区农林科学

Acta Alimentaria Pub Date : 2025-11-25 DOI: 10.1556/066.2025.00163

Xiaodong Chen, Le Chu, Jianguo Duan, Wei Li, Xiaohong Yu

引用次数: 0

Effect of gallic acid/water-soluble chitosan coating solution on preservation of white shrimp during refrigerated storage 没食子酸/水溶性壳聚糖包衣液对白对虾冷藏保鲜的影响

4区农林科学

Acta Alimentaria Pub Date : 2025-10-14 DOI: 10.1556/066.2025.00049

M.X. Huang, C.L Sun, G.Z. Shi, H.H. Huang, W.H. Jin, W.Z. Chen, Y.P. Zhang, H. Fang

{"title":"Effect of gallic acid/water-soluble chitosan coating solution on preservation of white shrimp during refrigerated storage","authors":"M.X. Huang, C.L Sun, G.Z. Shi, H.H. Huang, W.H. Jin, W.Z. Chen, Y.P. Zhang, H. Fang","doi":"10.1556/066.2025.00049","DOIUrl":"https://doi.org/10.1556/066.2025.00049","url":null,"abstract":"Abstract White shrimp ( Fenneropenaeus chinensis ) is susceptible to melanosis and spoilage during refrigerated storage. The development of natural preservatives to enhance the quality of white shrimp under refrigerated conditions is therefore of significant importance. This study focused on the preservation of the white shrimp using a composite preservative chitosan coating prepared by combining phenolic acids with water-soluble chitosan. The composite preservative formulations were screened through in vitro antioxidant and antibacterial assays, leading to the identification of sample III (water-soluble chitosan + gallic acid) as the optimal formulation. This chitosan coating was subsequently applied to investigate its preservative efficacy on the white shrimp. Results from various analyses of the white shrimp samples stored at 4 °C indicated that treatment with the sample III preservative chitosan coating significantly slowed the increase in pH, reduced the production of total volatile basic nitrogen (TVB-N), and lowered thiobarbituric acid reactive substances (TBARS) values. Additionally, SDS-PAGE analysis revealed that the degree of myofibrillar protein hydrolysis in the white shrimp treated with the sample III coating was significantly lower than that in the control group. These findings confirm that the water-soluble chitosan + gallic acid composite effectively improves the quality of the white shrimp during refrigerated storage.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":"54 4","pages":"591-603"},"PeriodicalIF":0.0,"publicationDate":"2025-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147900258","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Flavour changes of raspberries (Rubus idaeus L.) under different drying approaches by using HS-GC-IMS 用HS-GC-IMS研究不同干燥方式下覆盆子的风味变化

4区农林科学

Acta Alimentaria Pub Date : 2025-09-19 DOI: 10.1556/066.2025.00084

Mei-Hsing Chen, Xiaoyan Ding, Liqin Wang, Lili Huang, Huiying Huang, Fuliang Cao, J. Zhang

{"title":"Flavour changes of raspberries (Rubus idaeus L.) under different drying approaches by using HS-GC-IMS","authors":"Mei-Hsing Chen, Xiaoyan Ding, Liqin Wang, Lili Huang, Huiying Huang, Fuliang Cao, J. Zhang","doi":"10.1556/066.2025.00084","DOIUrl":"https://doi.org/10.1556/066.2025.00084","url":null,"abstract":"Abstract The purpose of this study was to compare the flavour components of raspberries subjected to different drying methods in order to evaluate their impact on the fruit. By utilising headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), volatile organic compounds (VOCs) in raspberries were detected under fresh, 60 °C drying, 80 °C drying, and freeze drying conditions. The results of the HS-GC-IMS showed that in all raspberry samples, a total of 73 peak signals and 64 VOCs were identified, including 27 aldehydes, 9 ketones, 12 esters, 4 alcohols, 5 alkenes, and 5 other VOCs. In addition, the results of PCA analysis, Euclidean distance analysis, and hierarchical clustering heat map analysis showed that raspberry samples from different conditions can be effectively distinguished based on their VOCs, indicating their consistency and variability. Different drying methods have a significant impact on the flavour profile of raspberries. From the analyses, it can be seen that there was an increase in aldehydes and ketones in freeze-dried raspberry and a decrease in esters in oven-dried raspberries compared to fresh raspberry. This work provides valuable information on understanding the volatile flavour compounds in raspberries and offers some references for future raspberry processing.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":"54 3","pages":"446-463"},"PeriodicalIF":0.0,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147911566","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Structure-activity relationship of barley leaf polysaccharides: Linking extraction methods to antioxidant efficacy and food additive potential 大麦叶多糖的构效关系：提取方法与抗氧化效果及食品添加剂潜力的关系

4区农林科学

Acta Alimentaria Pub Date : 2025-08-12 DOI: 10.1556/066.2025.00059

Xiaohong Yu, Yanfen Huang, Runda Xu, Yi Liao, Ying Zang, Yulong Zheng, F.W. Li, Yongmei Lyu, Xiaochen Liu

{"title":"Structure-activity relationship of barley leaf polysaccharides: Linking extraction methods to antioxidant efficacy and food additive potential","authors":"Xiaohong Yu, Yanfen Huang, Runda Xu, Yi Liao, Ying Zang, Yulong Zheng, F.W. Li, Yongmei Lyu, Xiaochen Liu","doi":"10.1556/066.2025.00059","DOIUrl":"https://doi.org/10.1556/066.2025.00059","url":null,"abstract":"Abstract Barley leaf polysaccharides (BLPs) are key active components of medicine and food homology barley leaves. By comparing various extraction techniques, the relationship between BLPs and their antioxidant properties, as well as their potential functional characteristics were investigated. All BLPs were composed of the same seven monosaccharides and demonstrated excellent emulsifying and oil-holding abilities. Furthermore, antioxidant tests revealed that the fermented barley leaf polysaccharides (BLP-F) exhibited significantly superior efficacy in scavenging ABTS and hydroxyl radicals compared to the other two extraction methods, with scavenging rates of 99.95 ± 0.24% and 72.74 ± 2.90%, respectively. A strong correlation was also observed between antioxidant activity and uronic acid content, molecular weight, and monosaccharide composition. In conclusion, BLPs were distinguished by their unique composition, remarkable antioxidant and emulsifying capabilities, and their versatility as key ingredients in health supplements and food additives, providing a wide range of potential applications.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":"54 3","pages":"416-429"},"PeriodicalIF":0.0,"publicationDate":"2025-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147877425","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Intermolecular interaction between fucoidan and casein: A combined spectroscopic and docking study 岩藻聚糖和酪蛋白的分子间相互作用：光谱和对接研究

4区农林科学

Acta Alimentaria Pub Date : 2025-08-12 DOI: 10.1556/066.2025.00137

Yuna Lee

引用次数: 2

Formation and characterisation of feruloyl glycerol with simulated intestinal digestion 模拟肠道消化的阿魏酰甘油的形成和表征

4区农林科学

Acta Alimentaria Pub Date : 2025-03-21 DOI: 10.1556/066.2024.00261

Xiaohong Yu, Yuan‐Ting Zhang, Jianguo Duan, Xin Su, Sheng Yin, Xiaohong Wu, Xiang Peng, Kun Li, Wei Li, Xiaodong Chen

引用次数: 0

Monitoring airborne pathogen transmission for enhanced safety at food processing facilities. 监测空气传播病原体，以加强食品加工设施的安全。

IF 1.8 4区农林科学

Acta Alimentaria Pub Date : 2024-09-01 Epub Date: 2024-08-21 DOI: 10.1556/066.2024.00151

M D King

{"title":"Monitoring airborne pathogen transmission for enhanced safety at food processing facilities.","authors":"M D King","doi":"10.1556/066.2024.00151","DOIUrl":"10.1556/066.2024.00151","url":null,"abstract":"<p><p>Food manufacturing and processing are part of the nation's critical infrastructure. Due to the recent global spread of the SARS-CoV-2 virus, the potential contamination of the food chain and the resulting public health implications are of high consequence to society. The current primary food manufacturing and processing facilities already have various mechanisms such as hazard analysis and critical control point (HACCP) system in place. However, the widespread microbial infections in these facilities raise concerns that they will not only threaten the welfare of food processing workers, but also have a potentially greater consequence on the public if the food is contaminated with an infectious agent. Despite the increasingly recognised role of the environment in the spread of microbes, the effect of air properties remains poorly understood. Heating, ventilation, and air conditioning (HVAC) systems in meat processing facilities not only provide a means of transport for viruses and bacteria but may also deposit them on surfaces where they can survive for days. To maintain a stable and safe food chain supply during the pandemic, the challenges to ensure safe food supply and protect the workers' health must be quickly addressed through sustainable, safe and economic approaches. With these two imminent challenges in mind, the overall goal of this review article is to provide a comprehensive overview of the role of the environment in the impaction and resuspension of bioaerosols, focusing on airborne bacteria and viruses. The review includes the latest results of modeling the spread of microbial aerosols in the airflow and the development of preventive measures to mitigate virus contamination in the unique environment of meat processing operations. By understanding how the environmental factors and seasonality affect the infectivity and spread of airborne pathogens, mitigation measures can be designed to minimise future infections within and beyond these facilities.</p>","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":"53 3","pages":"337-348"},"PeriodicalIF":1.8,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13012655/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147508755","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Optimisation of microencapsulation efficiency of propolis phenolic compounds by double emulsion method using response surface methodology 利用响应面方法优化双乳液法蜂胶酚类化合物的微胶囊效率

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2024-01-09 DOI: 10.1556/066.2023.00244

S. Amrane, M. Chaalal, S. Bouriche, S. Ydjedd, F. Rezgui, N. Amessis-Ouchemoukh, S. Ouchemoukh

{"title":"Optimisation of microencapsulation efficiency of propolis phenolic compounds by double emulsion method using response surface methodology","authors":"S. Amrane, M. Chaalal, S. Bouriche, S. Ydjedd, F. Rezgui, N. Amessis-Ouchemoukh, S. Ouchemoukh","doi":"10.1556/066.2023.00244","DOIUrl":"https://doi.org/10.1556/066.2023.00244","url":null,"abstract":"The aim of this study was to optimise the microencapsulation efficiency of propolis phenolic compounds by double emulsion solvent evaporation technique (W1/O/W2). The solvent/sample ratio and the polymer and surfactant concentration parameters were optimised using response surface methodology (RSM) through Box–Behnken Design (BBD). For each parameter studied, total phenolic content encapsulation efficiency (TPCEE), free radical scavenging activity (DPPH), and ferric reducing antioxidant power (FRAP) were evaluated. The results showed that the optimal parameters were: 31.60 mg mL−1 for sample/solvent ratio, 606.28 mg mL−1 for poly(ε-caprolactone) (PCL) concentrations, and 2.05 g mL−1 for poly(vinyl alcohol) (PVA) concentration. The optimum values obtained were: 84.62% for encapsulation efficiency of phenolic content, 51.89% for DPPH, and 48,733 mg Trolox Equivalent/100 g dry weight for FRAP. The experimental checking of results revealed the validity of elaborated models and their suitability for the prediction of both responses. The developed mathematical models have expressed a high level of significance through RSM optimisation processes for phenolic antioxidants of propolis.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":"46 20","pages":""},"PeriodicalIF":1.1,"publicationDate":"2024-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139442251","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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