ACS food science & technology最新文献

{"title":"Occurrence of Genotoxic Furan-2(5H)-one in Heated Milk and Pancakes: Key Role of Lactose and Free Radicals during Cooking","authors":"Alexandre Dusart,&nbsp;Constance Hermans,&nbsp;Sonia Collin","doi":"10.1021/acsfoodscitech.6c00226","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00226","url":null,"abstract":"<p>Furan-2(5<em>H</em>)-one is a genotoxic α,β-unsaturatedlactone occurring naturally in heat-processed foods. Its formationpathways in food systems remain poorly understood. This study combinesanalyses of commercial milks and model systems to evidence which factorsinfluence their synthesis, with a special focus on furfuryl alcoholas the key intermediate. Although the threshold of toxicological concernfor furan-2(5<em>H</em>)-one is 0.15 μg person⁻¹·day⁻¹, growing-up cow milks and chocolatedrinks were found to contain up to 383 and 521 μg·kg⁻¹, respectively, versus &lt;50 μg·kg⁻¹ in soy-based alternatives. Under severe heating conditions(133 °C, 20 min), furan-2(5<em>H</em>)-one levels reached5741 μg·kg⁻¹ in cow milk, significantlyexceeding the levels measured in lactose-free milk (266 μg·kg⁻¹). Pancakes prepared with lactose-containing milksimilarly exhibited substantially higher concentrations (650 μg·kg⁻¹) than their lactose-free counterparts (26 μg·kg⁻¹). Results obtained with aqueous model systems demonstratedthe pivotal role of disaccharides and Fenton reagents in furan-2(5<em>H</em>)-one formation. Our data raise concerns regarding theoccurrence of this compound in other thermally processed foods.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 8","pages":"2273–2279"},"PeriodicalIF":3.0,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148769671","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bulk Protein Concentration Influences Lipid Oxidation in Emulsions through the Initial Hydroperoxide and Radical Concentration","authors":"Asif Aslam,&nbsp;Ameer Khan Patan,&nbsp;Karin Schroën","doi":"10.1021/acsfoodscitech.6c00254","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00254","url":null,"abstract":"<p>Lipid oxidation poses a significant challenge in foodemulsions,as it deteriorates texture, flavor, and shelf life. In this study,we varied the bulk protein concentration and investigated its effecton lipid oxidation in whey protein isolate (WPI)-stabilized oil-in-wateremulsions, in which oxidation was induced by an iron/EDTA catalyst.Oxygen consumption was measured in the headspace, and oxidation productswere quantified using nuclear magnetic resonance (NMR), focusing onprimary (hydroperoxides) and secondary (aldehydes and epoxides) compounds.Oxygen concentration decreased more rapidly in samples containinghigher protein levels, although the differences were small. At theonset of oxidation, hydroperoxide concentration ranged from 5 to 10mmol/kg oil, with 5 mmol/kg for high protein concentration and 10mmol/kg for low protein concentration. Epoxide concentrations rangedfrom 2 to 4 mmol/kg oil. Modeling indicated an initial radical concentrationof 300–335 μmol/kg oil, consistent with lower hydroperoxideformation and reduced lipid oxidation, suggesting reduced catalyticiron availability, although this mechanism was inferred rather thandirectly demonstrated.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 8","pages":"2315–2324"},"PeriodicalIF":3.0,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148769705","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mycotoxin Assessment of Leaf-Wrapped Foods: Characterization of Endophytic Fungal Diversity and Multi-Mycotoxin Profiles in Traditional Eko and Iru","authors":"Michelle Malemagovha,&nbsp;Kazeem A. Alayande,&nbsp;Linda U. Obi,&nbsp;Oluwadamilola M. Makinde,&nbsp;Rasheed A. Adeleke","doi":"10.1021/acsfoodscitech.6c00243","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00243","url":null,"abstract":"<p>The use of wrapping leaves serves to protect foods andenhancetheir flavor. However, these leaves naturally harbor endophytic microorganisms,which may include species that are beneficial or belong to generawith known toxigenic or pathogenic potential. This study characterizesfungal communities and mycotoxin profiles in West African foods wrappedin <em>Megaphrynium macrostachyum</em> leaves,identifying how beneficial endophytes transition into pathogenic risks.Using ITS gene amplicon sequencing and LC-MS/MS analysis, this studyrevealed a significant restructuring of the endophytic mycobiome duringwrapping of Iru and Eko. The process created a niche that favoredtoxigenic fungi, specifically replacing protective <em>Paecilomyces</em> spp. with mycotoxin producers and identifyinga potential transfer of <em>Fusarium</em> spp.from leaves to food. The detection of regulated mycotoxins (aflatoxinB1, fumonisins, zearalenone) and emerging mycotoxins (brevianamideF, bikaverin) in wrapped foods underscores major public health risks.Eko samples exhibited higher concentrations of mycotoxins producedby <em>Aspergillus</em> species, while Iru controlsamples contained an aflatoxin B1 concentration (5.52 μg/kg),raising public health concerns. These findings emphasize quality controland toxin monitoring across the production chain to ensure the safetyof traditional leaf-wrapped foods.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 8","pages":"2280–2288"},"PeriodicalIF":3.0,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148769708","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Production of Functional Plant-Based Beverages through Lactic Acid Fermentation for Agri-Food Applications","authors":"Christos Bontsidis,&nbsp;Ioanna Mantzourani,&nbsp;Athanasios Alexopoulos,&nbsp;Argyro Bekatorou,&nbsp;Stavros Plessas","doi":"10.1021/acsfoodscitech.6c00330","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00330","url":null,"abstract":"<p>The development of plant-based functional beverages throughlacticacid fermentation has gained significant attention due to their potentialhealth benefits and probiotic delivery capacity. This study evaluatedthe fermentation of blended pomegranate–carrot juice using <em>Lacticaseibacillus paracasei</em> SP5 and assessed itsmicrobiological stability, biochemical transformations, and functionalproperties during refrigerated storage. The strain exhibited strongadaptation to the juice matrix, maintaining high viability (&gt;10⁶ CFU/mL) throughout 28 days of storage. Fermentation resultedin a progressive decrease in pH and sugars, accompanied by lacticacid production and malic acid reduction. Total phenolic content increasedsignificantly during storage (148.4 to 191.4 mg GAE/100 mL), whileantioxidant activity increased markedly, demonstrating enhanced functionalvalue. In parallel, hydrolyzable tannins decreased substantially,suggesting reduced astringency. These findings support the potentialof fermented pomegranate–carrot juice as a probiotic, antioxidant-rich,plant-based functional beverage aligned with current consumer demandfor health-promoting nondairy products.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 8","pages":"2360–2366"},"PeriodicalIF":3.0,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148769774","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancement of Extract Yield, Antioxidant, and Anti-Inflammatory Properties of Mentha pulegium L., through Fermentation with Geotrichum candidum G110 via Polyphenol Deglycosylation, without Genotoxic Effects","authors":"Fatima Brahmi,&nbsp;Nour Eddine Bentouhami,&nbsp;Abdellah Baraich,&nbsp;Chaimae Himri,&nbsp;EL Hassania Loukili,&nbsp;Ennouamane Saalaoui,&nbsp;Rachid Touzani,&nbsp;Youssef Smiri,&nbsp;Abdeslam Asehraou,&nbsp;Bouchra Legssyer,&nbsp;Ouafae Mokhtari","doi":"10.1021/acsfoodscitech.6c00295","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00295","url":null,"abstract":"<p>This study investigated the potential of solid-statefermentationusing the fungus <em>Geotrichum candidum</em> G110 as a biological approach to modulate the functional propertiesof <em>Mentha pulegium</em> extracts, in comparisonwith conventional maceration. As a proof-of-concept study, the effectsof fermentation on extraction yield, phytochemical composition, andbiological activities were systematically evaluated to establish thefeasibility of this biotransformation approach. HPLC-DAD analysisrevealed chromatographic changes consistent with the deglycosylationof polyphenolic compounds, suggesting a conversion of glycosylatedphenolics into their corresponding aglycone forms and the appearanceof newly detected metabolites. While total polyphenol and flavonoidcontents were found to decrease upon fermentation, the fermented extract(E+G) exhibited comparatively higher antioxidant and anti-inflammatoryactivities relative to the unfermented extract (E–G). The extractionyield increased by 45.4% (from 14.33 ± 0.57% to 20.83 ±1.25%), the DPPH IC₅₀ value decreased from 0.17 ±0.02 to 0.09 ± 0.00 mg/mL, and the anti-inflammatory IC₅₀ decreased from 0.392 ± 0.02 to 0.233 ± 0.04 mg/mL. Theseobservations may be associated with the enhanced bioavailability ofaglycone forms potentially generated through fermentation-driven deglycosylation,among other possible biotransformation mechanisms. Genotoxicity assaysindicated no detectable genotoxic effects associated with the fermentedextract, suggesting an acceptable safety profile for further investigation.These results demonstrate the potential of <em>Geotrichum candidum</em> G110 fermentation as a promising biotechnologicalapproach to enhance the functional properties of <em>Mentha pulegium</em> extracts. However, further mechanistic andin vivo studies are required to confirm these preliminary findingsand support potential applications in the pharmaceutical, cosmetic,and nutraceutical sectors.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 8","pages":"2367–2381"},"PeriodicalIF":3.0,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148769809","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Polysaccharides Regulate the Structural Stability and Gelation Behavior of Oxidized Myofibrillar Protein in Cantonese Sausage Storage","authors":"Jiaxin Chen,&nbsp;Ran Wei,&nbsp;Shanguang Guo,&nbsp;Xiaoyan Xu,&nbsp;Xingguo Tian","doi":"10.1021/acsfoodscitech.6c00572","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00572","url":null,"abstract":"<p>This study investigated how laminarin (Lam), Tremellapolysaccharide(TrP), and Astragalus polysaccharide (AsP) regulate the structuralintegrity and gel-forming ability of oxidized myofibrillar protein(MP) and explored their potential application in the storage processof Cantonese sausage. Under oxidative conditions, all three polysaccharidesreduced the formation of carbonyl groups, inhibited MP aggregation,and helped maintain the α-helical structure, indicating theirprotective effect on protein oxidation. Scanning electron microscopyobservations showed that low concentrations of polysaccharides promotedthe formation of a tight and uniform gel matrix by reducing waterchannels, thereby enhancing water retention. Molecular docking furtherrevealed that the representative structural units of these three polysaccharidesmainly bind to porcine myosin through hydrogen bonding, accompaniedby electrostatic and hydrophobic interactions, providing molecularevidence for the stabilizing effect of polysaccharides on the MP structure.In the Cantonese sausage system, the addition of polysaccharides effectivelyinhibited protein oxidation, maintained product color, delayed oxidativedeterioration, stabilized pH during storage, and significantly enhancedwater retention and texture characteristics. Overall, these findingssuggest that polysaccharides reduce oxidative damage to MP throughradical scavenging and protein–polysaccharide interactions.This study evaluated the abilities of laminarin (Lam), Tremella polysaccharide(TrP), and Astragalus polysaccharide (AsP) in maintaining the structuralstability and gel characteristics of oxidized myofibrillar proetin(MP), as well as their potential application value in the storageof Cantonese sausage.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 8","pages":"2627–2642"},"PeriodicalIF":3.0,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148769784","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Hydrocolloid-Mediated Modulation of Textural and Physicochemical Properties in 3D-Printed Soy-Based Meat Analogues","authors":"Thiraphong Aumasa,&nbsp;Loraine C. Bainto-Ancheta,&nbsp;Masatsugu Tamura,&nbsp;Yukiharu Ogawa","doi":"10.1021/acsfoodscitech.6c00592","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00592","url":null,"abstract":"<p>Three-dimensional (3D) printing enablesthe development of plant-basedmeat analogues with tailored textures; however, achieving adequatestructural stability for texture-modified foods remains challenging.This study investigated the effects of guar gum, sodium alginate,and xanthan gum (1–2%, w/w) on the apparent viscosity, physicochemical,and textural properties of extrusion-based 3D-printed soy-based meat(SBM). Hydrocolloid incorporation significantly influenced apparentviscosity, dimensional stability, color, and texture, with 2% xanthangum exhibiting the highest apparent viscosity and superior structuralstability after printing and steaming. All samples maintained approximately16% protein content and stable moisture after thermal processing.Fourier transform infrared spectroscopy indicated no major covalentstructural modifications following hydrocolloid incorporation. Allsamples exhibited textural characteristics consistent with the InternationalDysphagia Diet Standardization Initiative (IDDSI) Level 7 (Easy-to-Chew)descriptors under the experimental conditions. Overall, xanthan gumprovided the greatest improvement in the structural and textural propertiesof 3D-printed SBM.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 8","pages":"2643–2653"},"PeriodicalIF":3.0,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148769639","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigation of Polysaccharides from Morchella esculenta Cap and Stipe: Structural Characterization and Antioxidant Activities in a Caenorhabditis elegans Model","authors":"Qingchao Gao,&nbsp;Longfei Wang,&nbsp;Miao Yang,&nbsp;Xueyan Ren,&nbsp;Qingjun Kong","doi":"10.1021/acsfoodscitech.6c00406","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00406","url":null,"abstract":"<p><em>Morchella esculenta</em> isa valuableedible and medicinal mushroom. Investigation and comparison of polysaccharidesfrom various parts of <em>M. esculenta</em> arestill deficient, especially the stipes are mostly discarded, causingresource wastage. This study investigated structural characteristicsand antioxidant activities of polysaccharides from the cap (MECP)and stipe (MESP) of <em>M. esculenta</em>. MECPand MESP were both composed of glucose, mannose, ribose, and glucuronicacid but in different proportions. MECP and MESP possessed polysaccharidecharacteristic functional groups and dense sheet-like structures,which can effectively scavenge free radicals (ABTS⁺, DPPH)and had strong reducing power. Under hydrogen peroxide stress, MECPand MESP enhanced the survival rate and time of <em>Caenorhabditis elegans</em> by reducing reactive oxygen species (ROS)and malondialdehyde (MDA) levels and up-regulating <em>gst-4</em>, <em>sod-3</em>, and <em>gsh-px</em> gene expression,thereby resisting oxidative stress and aging process. These findingsprovided certain valuable insights for further development and utilizationof <em>M. esculenta</em> cap and stipe.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 8","pages":"2494–2506"},"PeriodicalIF":3.0,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148769641","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Xanthones from Mangosteen Pericarp (Garcinia mangostana L.) Are Effective Natural Antioxidants for Mitigating Sensory Deterioration in Lemon Beverages by Slowing Citral Oxidation","authors":"Wei Ling Ang,&nbsp;Ningping Zhan,&nbsp;Xianmin Jiang,&nbsp;Joanne Yi Hui Toy,&nbsp;Dejian Huang","doi":"10.1021/acsfoodscitech.5c01012","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c01012","url":null,"abstract":"<p>Citral (3,7-dimethyl-2,6-octadienal) is a key volatileflavor constituentin lemon essential oils. However, its instability in acidic, aqueous,and oxidative environments can lead to degradation and off-flavorvolatile organic compound (VOC) formation. We reported herein an effectivewater-based alkaline solubilization and acid precipitation (ASAP)for extracting xanthones from mangosteen pericarp as natural antioxidants.The ASAP-derived mangosteen pericarp extract (MP-P), rich in xanthones(∼90%), was assessed for its efficacy in inhibiting off-flavorVOC formation in lemon beverages (pH ∼3.5) stored at 38 °Cfor 6 weeks using HS-SPME-GCMS and sensory evaluation. MP-P markedlysuppresses citral oxidation indicators, such as <em>p</em>-methylacetophenone and <em>p</em>-cresol, by 73.96–93.94and 48.72–60.94%, respectively, while improving the beverages’sensory qualities. HPLC-PDA and LC-ESI-QTOF-MS/MS identified γ-mangostinand α-mangostin as major phenolic contributors to antioxidantactivity. Overall, MP-P is a promising natural antioxidant with peroxyradical-scavenging capacity, promoting sustainability and offeringindustrial benefits in the beverage sector.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 8","pages":"2245–2257"},"PeriodicalIF":3.0,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148769614","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Classical vs Modified Folin–Ciocalteu Assay for Total Phenolic Content Determination in Honey","authors":"Andriy Fastovets,&nbsp;Rostyslav Barabash,&nbsp;Oleksandr Syrotchuk,&nbsp;Sergei Alekseev,&nbsp;Mykola Ischenko","doi":"10.1021/acsfoodscitech.6c00166","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00166","url":null,"abstract":"<p>The total phenolic content (TPC),determined by Folin–Ciocalteu(FC) assay in an alkaline medium (pH 10–12), is an importanthoney quality indicator. To avoid the interference of honey main components(fructose and glucose), FC analysis in a weakly alkaline (pH 8) mediumwas recently proposed. Here a systematic study of polyphenols andsugars reactivity in FC assay at pH 8–10 is presented. Particularly,lowering the pH causes a noticeable decrease in the reactivity offlavonoids, which are important components of honey polyphenols. Consequently,at pH 8 the TPC is significantly underestimated, as the flavonoidsare missed. Furthermore, the presence of sugars resulted in an overestimationof TPC at both pH 8 and 10, caused primarily by a coupled reactionwhere polyphenols induce additional FC reagent reduction by sugars,rather than a simple additive effect. Thus, the original pH 10 conditionsensure more uniform polyphenol recovery and better metrological comparabilityof honey analysis results.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 8","pages":"2267–2272"},"PeriodicalIF":3.0,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148769776","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}