ACS food science & technology最新文献

{"title":"Formulation of Personalized, Fortified Beverage Nanoemulsions for Space Exploration with Omega‑3 Polyunsaturated Fatty Acids.","authors":"Svenja Schmidt, Ian D Fisk, Nicole Yang, Maria Saarela, Volker Hessel","doi":"10.1021/acsfoodscitech.5c01291","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c01291","url":null,"abstract":"<p><p>Current food trends (i.e., personalization and fortification with bioactives) can reduce food monotony and health risks experienced by astronauts during space missions. Using beverage nanoemulsions (beverage emulsions: oil content ≤1 g/kg; nanoemulsions: diameter ≤200 nm for high bioavailability) as a formulation approach for fortified beverages, this study investigates (1) how product formulation influences the emulsification process (self-assembly of droplets via low-energy emulsification, i.e., spontaneous emulsification) compared to a model system, (2) how to establish beverage personalization, and (3) how to achieve future beverage production. An emulsion model system (oil phase: medium-chain triglyceride and polysorbate 80 at a surfactant-to-oil mass ratio of 1.0; aqueous phase: 5 mM phosphate buffer at pH = 7.4; 1 g/kg oil) with an average droplet size of 184 ± 12 nm (batch process) was successively extended with common beverage ingredients (acids, sugars, aroma) and fish oil rich in omega-3 fatty acids. While aroma compounds and acids have a subsidiary influence on emulsion characteristics, an increase in sucrose concentration increased droplet size and the incorporation of fish oil decreased droplet size. Six different beverage recipes (varying in aroma compound and sweetness level) with a dosage of 90 mg bioactive per 330 mL serving were developed for a recipe library for future beverage personalization. Translating the emulsification to a continuous microfluidic (channel diameter ≤1 mm) process led to a further decrease in droplet diameter (final emulsions: 80-120 nm). Thus, emulsification efficiency (droplet size in relation to surfactant use) can be increased both via appropriate ingredient selection and process mode.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 4","pages":"1092-1111"},"PeriodicalIF":2.8,"publicationDate":"2026-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13097132/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147790510","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Digital Database of Absorption Spectra of Carotenoids Found in Food and Photosynthetic Organisms.","authors":"Dariusz M Niedzwiedzki, Masahiko Taniguchi, Jonathan S Lindsey","doi":"10.1021/acsfoodscitech.5c01168","DOIUrl":"10.1021/acsfoodscitech.5c01168","url":null,"abstract":"<p><p>Carotenoidsubiquitous pigments in the plant and animal kingdomplay roles in coloration, light-harvesting, photoprotection, and nutrition. More than 1200 carotenoids are known. The yellow, orange, or red color of carotenoids stems from absorption of light by the linear polyene chromophore. Here, a digital database of absorption spectra has been assembled for 44 naturally occurring carotenoids, which range from astaxanthin to zeaxanthin and encompass conjugation pathlengths from 7 (ζ-carotene) to 13 (spirilloxanthin) carbon-carbon double bonds. Three spectra are included for carotenoids that contain a central <i>cis</i>-configuration. The spectra encompass the often-neglected ultraviolet region (to 230 nm) and the well-known visible region (to 650 nm). An absorption spectrum of each carotenoid was recorded at room temperature in one or more solvents, and 27 carotenoids were examined at 77 K in frozen media. Altogether, 121 spectra were collected and have been made available in PhotochemCAD. The availability of curated digital spectra of diverse carotenoids enables comparison of structural effects and photophysical features, and should be particularly useful in studies of agriculture, ecology, nutrition, and photosynthesis.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 3","pages":"771-786"},"PeriodicalIF":2.8,"publicationDate":"2026-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13011993/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147516656","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional Composition and Content of Bioactive Compounds in Field Pea and Chickpea Varieties as Functional Raw Material for the Food Supply Chain.","authors":"Manuel Martoccia, Matteo Donna, Paolo Colombatto, Jean Daniel Coïsson, Fabiano Travaglia, Massimo Blandino","doi":"10.1021/acsfoodscitech.5c00941","DOIUrl":"10.1021/acsfoodscitech.5c00941","url":null,"abstract":"<p><p>Despite the increasing demand for plant-based foods that has renewed interest in pulses as functional ingredients, limited studies have compared the compositional variability among commercial chickpea and field pea cultivars. This study compared the compositional variability of 12 field pea and 11 chickpea cultivars cultivated under identical conditions in Northwest Italy. Comprehensive nutritional and phytochemical profiles, including macronutrients, carotenoids, phenolics, flavonoids, and antioxidant activities, were assessed. Among field peas, the Bluemoon cv showed the highest starch content (57.5 g 100^-1 g d.w.), supporting its suitability for extrusion-based products, while Angelus exhibited the highest phenolic content (154.2 mg kg^-1 d.w.) and antioxidant activity. In chickpeas, the desi cv Nero stood out for its elevated dietary fiber (21.5 g 100 g^-1 d.w.), phenolics (37.2 mg kg^-1 d.w.), and antioxidant capacity. These findings highlight the cultivar selection value to improve the nutritional and functional properties of pulse-based foods and support sustainable innovation in food-product development.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 12","pages":"4620-4631"},"PeriodicalIF":2.8,"publicationDate":"2025-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12724375/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145828722","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"From Waste to Worth: Transforming Winemaking Residues into High-Value Ingredients.","authors":"Daniela Ratto, Valeria Cavalloro, Elisabetta Tumminelli, Irene Soffientini, Emanuela Martino, Daniela Rossi, Simona Collina, Paola Rossi","doi":"10.1021/acsfoodscitech.5c00519","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00519","url":null,"abstract":"<p><p>The wine industry generates significant amounts of waste, including vine shoots, grape pomace, and seeds. Traditionally regarded as waste, these materials are now recognized for their richness in bioactive compounds such as polyphenols, dietary fibers, and antioxidants, offering numerous health and environmental benefits. This review explores the potential applications of vinification residues and vine cultivation residues in the food, pharmaceutical, and cosmetic industries, highlighting recent advancements in these fields. The valorization of these winemaking wastes shifts toward a circular and sustainable economy, reducing environmental impact while creating economic opportunities. The need for optimizing waste management practices in the wine sector to foster sustainability and innovation is evidenced by the numerous patents filed in recent years. Future research should focus on scalable technologies, regulatory harmonization, and interdisciplinary approaches to fully integrate winemaking waste into high-value production chains.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 11","pages":"3956-3974"},"PeriodicalIF":2.8,"publicationDate":"2025-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12646038/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145643496","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of Cold Plasma Treatment on the Shelf Life and Metabolite Profiles of Strawberries during Storage.","authors":"D Abouelenein, G G Gebremical, S Tappi, B Cellini, F Shanbeh Zadeh, A M Mustafa, G Caprioli, Nadezhda Frolova, A Soboleva, A Frolov, L Vannini, P Rocculi, S Vittori","doi":"10.1021/acsfoodscitech.5c00700","DOIUrl":"10.1021/acsfoodscitech.5c00700","url":null,"abstract":"<p><p>Strawberries are abundant in bioactive compounds and serve as a significant source of ascorbic acid. However, their shelf life is notoriously short due to their high sensitivity to environmental conditions and susceptibility to microbial contamination. The growing demand for ready-to-eat products among consumers presents challenges related to food preservation, especially with increasing food losses due to microbial spoilage. Various strategies have been explored to address these issues, one of which is atmospheric cold plasma. A surface dielectric barrier discharge cold plasma (CP) treatment was applied to fresh strawberries (output voltage: 6 kV, frequency: 23 kHz) for 30 min. Spoilage microbial populations, quality, and primary and secondary metabolite profiles were evaluated during storage at 4 °C. Cold plasma treatment resulted in significant reductions in the counts of the main spoilage microbial groups, which showed delayed and limited growth compared to the untreated fruits. LC-MS/MS analysis revealed the preservation of the total phenolic profile, along with a significant increase in total phenolic acids (from 614.2 to 784.4 mg/kg) and total flavonols (from 145.2 to 196.4 mg/kg) immediately after treatment. An increase in the levels of specific polyphenols and antioxidant activity was observed. Although ascorbic acid decreased after treatment, greater stability was noted during storage. In conclusion, CP can preserve fruit quality and extend the shelf life of fresh strawberries without adversely affecting their physical properties.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 10","pages":"3929-3941"},"PeriodicalIF":2.8,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12538710/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145350124","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ham Yeasts: Exploring Mycoprotein Potential Production of Yeasts Isolated from Spanish Dry-Cured Ham.","authors":"Noelia Viveros-Lizondo, Beatriz García-Béjar, Elena Coso-Cuevas, Almudena Soriano, María Arévalo-Villena","doi":"10.1021/acsfoodscitech.5c00671","DOIUrl":"10.1021/acsfoodscitech.5c00671","url":null,"abstract":"<p><p>Ripening conditions of dry-cured ham provide a suitable environment for microbial growth. Although salts such as sodium chloride, nitrite, and nitrate act as inhibitory agents, certain microorganisms, particularly yeasts, can still develop. This study evaluates the biodiversity and biotechnological traits of yeasts isolated from Spanish dry-cured hams, comparing natural and controlled drying rooms and assessing their potential for protein production. Samples were collected from five drying rooms, including both Serrano and Iberian hams as well as ham hangers and air. The average yeast population was 5.44 ± 1.29 log CFU/cm², with no growth detected in air samples. Non-<i>Saccharomyces</i> species were more prevalent than <i>Saccharomyces</i>, with <i>Debaryomyces hansenii</i> and <i>Yarrowia lipolytica</i> being the most dominant due to their strong proteolytic activity, which contributes to ham flavor and texture. Natural drying rooms exhibited greater yeast diversity and higher counts. Selected yeast strains were evaluated for their potential as mycoprotein sources through kinetic and protein production analyses. <i>Debaryomyces hansenii</i> showed the highest protein content (495.11 ± 22.19 mg/g dry weight), making it a promising candidate for low-animal-protein meat alternatives.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 10","pages":"3920-3928"},"PeriodicalIF":2.8,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12538709/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145350080","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Solid-State Fermentation-Assisted Extraction for Enhancing Recovery of Polyphenol-Rich Extracts from Pomegranate Peels (Punica granatum L.): Aligning with OIV Standards for Oenotannins","authors":"Silvia D’Agostino,&nbsp;Mohamad Khatib,&nbsp;Lorenzo Cecchi*,&nbsp;Valentina Canuti,&nbsp;Paola Domizio,&nbsp;Francesco Maioli,&nbsp;Nadia Mulinacci and Bruno Zanoni,&nbsp;","doi":"10.1021/acsfoodscitech.5c00729","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00729","url":null,"abstract":"<p >Pomegranate peel is a byproduct of juice production rich in distinctive ellagitannins characterized by the gallagyl group. The resulting extract may be used as an oenological tannin, provided that it meets the minimum polyphenol concentration of 65% <i>w/w</i> set by the International Organization of Vine and Wine (OIV) and contains low levels of pectin. The aim was to improve conventional heat-assisted extraction (HAE) to obtain extracts enriched in polyphenols and lowered in pectic polysaccharides. Therefore, HAE, Low-Temperature Hydroalcoholic Extraction (LTHE) and Solid-State Fermentation with <i>Saccharomyces cerevisiae</i> sp. combined with LTHE (SSF + LTHE) were compared. LTHE yielded the lowest polysaccharide content (0.2–1% w/w), whereas SSF + LTHE allowed for an average 40% increase of polyphenols and a 70% reduction in polysaccharides compared to HAE. Only SSF + LTHE allowed the recovery of total polyphenol percentages above the OIV threshold, highlighting the promising potential of solid-state fermentation-assisted extraction to produce polyphenol-rich extracts from pomegranate peel.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3613–3624"},"PeriodicalIF":2.8,"publicationDate":"2025-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00729","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094395","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancing Structural Stability and Reducing Glycemic Response in Sweet Potato Starch Gels: Chitosan and Xanthan Gum via Electrostatic Interactions and Hydrogen Bonding","authors":"Pasdar Hussain,&nbsp;Miao Zhang*,&nbsp;Ling Zhang,&nbsp;Hongnan Sun*,&nbsp;Feihu Gao and Taihua Mu*,&nbsp;","doi":"10.1021/acsfoodscitech.5c00633","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00633","url":null,"abstract":"<p >To develop sweet potato starch (SPS) gels with high stability and a low estimated glycemic index (eGI), effects of xanthan gum (XG), carboxymethyl cellulose (CMC), chitosan (CHI), microcrystalline cellulose (MCC), and polydextrose (PDX) on the structure, rheological properties, moisture distribution, and <i>in vitro</i> digestibility of SPS gels were investigated. Rheological analysis revealed a significantly reduced <i>z</i>′ value of XG, CMC, CHI, and MCC, while it revealed an increased <i>K</i> value of fresh SPS gels, suggesting stable network formation. Fourier transform infrared (FTIR) spectra demonstrated that CHI presented the highest <i>R</i>_1047/1022 value (1.80) and the lowest <i>R</i>_1022/995 value (0.43) after retrogradation, followed by XG, suggesting more ordered structures. CHI yielded the lowest eGI (50.54) in retrograded gels, whereas XG led to a lower eGI in both fresh (55.34) and retrograded (54.17) states. This difference might be attributed to electrostatic interactions and hydrogen bonding between CHI and SPS, as well as strong hydrogen bonds between XG and SPS. These findings highlight CHI and XG as promising choices for designing functional starch-based foods.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3577–3589"},"PeriodicalIF":2.8,"publicationDate":"2025-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094565","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":"Fabrication of Silver Nanoparticles in PVA Polymeric Films for Achieving Supreme Antimicrobial Nanocomposites: A Smarter Approach toward Food Packaging","authors":"Amreen Firoz,&nbsp;Anuja Chatterjee,&nbsp;Arpan Kool,&nbsp;Namrata Das,&nbsp;Debmalya Sarkar,&nbsp;Somtirtha Kool Banerjee* and Sukhen Das*,&nbsp;","doi":"10.1021/acsfoodscitech.5c00501","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00501","url":null,"abstract":"<p >The extravagant use of traditional plastic packaging materials has increased the problem of food spoilage and toxicity in recent days. Nontoxic and environmentally benign alternatives to plastic materials for the packaging of foods are readily required. Silver nanoparticles (AgNPs) impregnated polyvinyl alcohol (PVA) thin films were fabricated after the synthesis of AgNPs using a simple chemical reduction method. The crystal structure, functional groups, microstructure, distribution, and absorbance pattern have been investigated using X-ray diffraction (XRD), Fourier transform infrared (FTIR) spectroscopy, field emission scanning electron microscopy (FESEM), and UV–vis spectroscopy. The antibacterial activity of the PVA-AgNP nanocomposite was investigated by observing the width of the zone of inhibition, which is the area around the diffused sample on a culture plate with prevented bacterial growth. The MIC was determined using a dilution assay while maintaining a positive and negative control. The results of the experimental investigations confirmed the formation of AgNPs and the PVA-AgNP nanocomposite. The average length of the rod-shaped AgNPs was 5 μm with an average diameter of ∼90 nm. The nanocomposite showcased excellent antimicrobial activity against both Gram-positive <i>Bacillus subtilis</i> and Gram-negative <i>Pseudomonas aeruginosa</i> and <i>Escherichia coli</i> microorganisms, which was confirmed by the wide zone of inhibition with no bacterial growth. A dilution assay was set up to determine the MIC of AgNPs, which was found to be 20 μL/mL. In addition to the antimicrobial properties, the PVA-AgNP exhibited good water vapor retention ability for 5 days as well as preservation of ascorbic acid content of the nutritious foods after 14 days of packaging. Hence, the PVA-AgNP nanocomposite film fabricated in this work possesses supreme antimicrobial properties and acts as a potentially active food packaging material, substituting the toxic traditional plastic packaging materials.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3430–3439"},"PeriodicalIF":2.8,"publicationDate":"2025-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094429","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":"First-Order Degradation Kinetics of Phenolic Compounds and Antioxidant Properties of Fresh and Enzymatically Hydrolyzed Seriguela Pulp (Spondias purpurea L.)","authors":"Mariana de Oliveira Silva*,&nbsp; and ,&nbsp;Ruann Janser Soares de Castro*,&nbsp;","doi":"10.1021/acsfoodscitech.5c00554","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00554","url":null,"abstract":"<p >This study reported the first kinetic assessment of thermal degradation of phenolic compounds and antioxidant activity in fresh and enzymatically hydrolyzed seriguela (<i>Spondias purpurea</i> L.) pulp. Hydrolyzed pulp had 75% higher total phenolics but was more thermally sensitive, with half-life (t_1/2) values from 151.8 to 43.2 min versus 297.7 to 73.3 min in the control (40–70 °C). Antioxidant activity (ABTS, DPPH, FRAP) significantly (<i>p</i> &lt; 0.05) decreased with temperature. At 70 °C, ABTS activity dropped 48% in control and 70% in hydrolyzed pulp; FRAP values fell by up to 87% in control, while hydrolyzed pulp lost 50%. Postpasteurization HPLC showed gallic acid as predominant in control (22% reduction) and vanillic acid in hydrolyzed pulp, which was fully degraded. Ferulic acid appeared only after enzymatic hydrolysis, indicating enhanced extraction. These findings help optimize thermal processing to better preserve bioactive compounds in fruit products.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3520–3529"},"PeriodicalIF":2.8,"publicationDate":"2025-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00554","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094480","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}