ACS food science & technology最新文献

{"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}

{"title":"Comparative Evaluation of Plant Protein Isolate Blends and Commercial Isolates: Structural, Digestive, and Functional Insights","authors":"Brijesh Lekhak,&nbsp;Minakshi Dutta,&nbsp;Rama Prashat G,&nbsp;Suneha Goswami,&nbsp;Ranjeet Ranjan Kumar,&nbsp;Navita Bansal,&nbsp;Nagesh C R,&nbsp;Satish M,&nbsp;Shalini Gaur Rudra,&nbsp;Somnath Mandal,&nbsp;S. V. Ramesh,&nbsp;Vignesh Muthusamy,&nbsp;Shivani Nagar,&nbsp;Aruna Tyagi* and Vinutha T*,&nbsp;","doi":"10.1021/acsfoodscitech.5c00467","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00467","url":null,"abstract":"<p >Three plant protein isolate (PlPI) blends were formulated using mung bean, chickpea, sesame, peanut, and spirulina, and compared with seven commercial plant protein isolates (CPlPIs) to evaluate nutritional, structural, digestive, and functional properties. PlPI blends showed superior essential amino acid content, higher soluble protein, and in vitro protein digestibility (73–82%) compared to CPlPIs (33–64%). The improved digestibility was linked to a higher α-helix/β-sheet ratio (24.1%), as confirmed by FTIR, and favorable microstructures observed via SEM and TEM. SDS-PAGE revealed greater levels of β-conglycinin and glycinin in PlPI blends, contributing to improved emulsion stability. Overall, PlPI blends demonstrated enhanced solubility, digestibility, and emulsifying capacity due to synergistic effects of individual proteins. These results highlight PlPI blends as promising, sustainable alternatives for inclusion in protein-rich functional foods and beverages.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3413–3429"},"PeriodicalIF":2.8,"publicationDate":"2025-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094461","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":"Surface Fermentation without Downstream Processing as a Strategy for the Development of Tempeh-Like Vegan Patties","authors":"Juliano Lemos Bicas*,&nbsp;Gustavo Aparecido Martins and Holger Zorn,&nbsp;","doi":"10.1021/acsfoodscitech.5c00645","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00645","url":null,"abstract":"<p >Given the growing demand for meat analogues, interest in plant-based and fermentation-based products has risen. Therefore, this paper describes the development of “vegan patties” by surface cultivating the basidiomycete <i>Pleurotus citrinopileatus</i> on crushed wheat for 6 days at 24 °C under dark and static conditions. After mycelial development (without any residues or recovery/purification procedures), the resulting cohesive and fibrous product was further baked or fried. Unfermented or fermented patties, with or without baking or frying, were compared in terms of the protein content and protein quality. Fermentation (with or without further baking) changed the amino acid profile, significantly improving the essential amino acid index and biological value of crushed wheat. These results indicate that surface fermentation with basidiomycetes is a promising strategy for developing nutritious (vegan) meat analogues, particularly for avoiding the costly downstream processing.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3254–3258"},"PeriodicalIF":2.8,"publicationDate":"2025-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00645","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094462","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":"Taste Perception of Sugar-Free Isomaltooligosaccharides.","authors":"Shashwat Damani, Michael H Penner, Juyun Lim","doi":"10.1021/acsfoodscitech.5c00418","DOIUrl":"10.1021/acsfoodscitech.5c00418","url":null,"abstract":"<p><p>The influence of structural characteristics on taste perception of glucooligosaccharides (GlcOS) remains poorly understood. This study examined the role of α-1,6 glycosidic linkages in GlcOS taste perception by evaluating two sugar-free α-1,6 linkage-containing GlcOS: maltosyl-isomaltooligosaccharides (MIMO) and isomaltooligosaccharides (IMO). Both target samples were fractionated via graded ethanol precipitation to remove mono- and disaccharides. Structural characterization confirmed average degree of polymerizations of 6 and 5 for the MIMO and IMO preparations, respectively. NMR analyses showed α-1,6 linkage proportions of ~75% in MIMO and ~50% in IMO, with the latter also containing branched maltooligosaccharides. In sensory tests, participants (N=28) were able to discriminate 150 mM samples from water (<i>p</i><0.05) and described them as \"slightly sweet\" in the absence of lactisole, a sweet taste inhibitor. In the presence of lactisole, the samples were not detectable (<i>p</i>>0.05). Both samples were also detectable at 75 mM (N=25; <i>p</i><0.05) with similar detectability to equimolar glucose and maltose. These results demonstrate that α-1,6 linked GlcOS elicit sweet taste and that MIMO and IMO preparations exhibit comparable detection rates.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12435194/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145076902","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":"Biopolymeric Coatings Added with Microencapsulated Yeasts for Fungal Control in Jackfruit (Artocarpus heterophyllus Lam)","authors":"Karla Deyanira Ayón-Macías,&nbsp;Juan Arturo Ragazzo-Sánchez,&nbsp;Pedro Ulises Bautista-Rosales,&nbsp;Frida Zoé Ragazzo-Calderón and Montserrat Calderón-Santoyo*,&nbsp;","doi":"10.1021/acsfoodscitech.5c00550","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00550","url":null,"abstract":"<p >The objective of this study was to create coatings using gelatin (GEL+MY), pectin (PEC+MY), and sodium alginate (SA+MY) added with microencapsulated yeast (MY) (1 × 10⁸ cells/mL), assess their viability and release kinetics, and analyze their physical, physicochemical, morphological, and thermal properties. These coatings were applied to control fungi in postharvest jackfruit. All formulations exhibited yeast viability above 85% and yeast release rates with concentrations of up to 8 Log/mL at 12 h. Films containing yeasts show better results than those without. The SA+MY treatment demonstrated reductions in the incidence of up to 50% and in the severity of up to 88% against <i>Rhizopus stolonifer</i> and <i>Lasiodiplodia theobromae</i>. The three best formulations were characterized, including thickness assessment, water vapor permeability, tensile strength, water solubility, and thermal properties using differential scanning calorimetry, thermogravimetric analysis, scanning electron microscopy (SEM), and FTIR. Thermal analysis confirmed proper yeast coating and thermal protection by the biopolymers. The SA+MY formulation was most effective compared to GEL+MY and PEC+MY, providing a viable strategy for pathogen control and extending the shelf life of jackfruit by at least 8 days at room temperature.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3530–3543"},"PeriodicalIF":2.8,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094494","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":"Aroma Characteristics of Two Primocane-Bearing Blackberry Cultivars as Impacted by Foliar and Shade Applications","authors":"Tianyou Xu,&nbsp;Jayesh Samtani,&nbsp;Han Chen,&nbsp;Jingsi Liu and Yun Yin*,&nbsp;","doi":"10.1021/acsfoodscitech.5c00137","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00137","url":null,"abstract":"<p >This study aimed to evaluate the influence of shade cloth and preharvest foliar treatments on aroma profiles and fruit quality of two blackberry (<i>Rubus</i> spp.) cultivars in Virginia across two growing seasons. Two newly developed thornless primocane cultivars, Prime-Ark Traveler and Prime-Ark Freedom blackberry, were randomly assigned to treatments, including 30% light-reducing shade cloth, calcium and salicylic acid foliar applications, and grower standard control. Aroma characterization was performed using headspace solid phase microextraction (HS-SPME) and gas chromatography–mass spectrometry–olfactometry (GC–MS-O), and 14 key aroma-active compounds were identified. Prime-Ark Freedom is characterized as more “fruity” and “floral”, while Prime-Ark Traveler features more “green” and “fresh” notes. This study revealed the aroma profiles of the above two Virginia-adapted cultivars for the first time. Seasonal aroma variation indicated that environmental factors played a greater role than agronomic treatments; therefore, regional berry growers should be cautious about adopting foliar and shade applications.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3259–3270"},"PeriodicalIF":2.8,"publicationDate":"2025-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00137","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094413","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":"Physicochemical and Structural Properties of Starches from Diverse Sweetpotato Genotypes Grown in Louisiana, United States","authors":"Mohamed Abd El-Aal,&nbsp;Ragab Abouzeid,&nbsp;Meen Sung Koo,&nbsp;Mohammad Shayan,&nbsp;David H. Picha and Qinglin Wu*,&nbsp;","doi":"10.1021/acsfoodscitech.5c00611","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00611","url":null,"abstract":"<p >Starches were extracted from 12 sweetpotato (<i>Ipomoea batatas</i>) genotypes, and their physicochemical and functional properties were evaluated. The starches were shown to have moisture contents of 5.4–9.9%, ash contents of 0.1–0.78%, and amylose contents from 11.9% to 26.13%. The water and oil absorption capacities ranged from 0.78 to 1.15 g/g and 0.57 to 0.72 g/g, respectively. The swelling power and solubility index varied from 9.44% to 13.5% and 4.63% to 12.4%, respectively. All samples exhibited A-type crystallinity, with relative crystallinity from 25.2% to 31.0%. Granules were smooth and round to polygonal in shape, with average sizes from 12.1 to 16.3 μm. Gelatinization temperatures ranged from 55.6 to 85.0 °C, and enthalpy varied from 8.33 to 62.7 J/g. Rheological tests of starch-water mixture at a concentration of 0.5% indicated typical non-Newtonian fluid behavior with shear-thinning properties, and dominant elastic moduli. These results highlight the variability and potential of sweetpotato starches for food, pharmaceutical, and industrial applications.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3563–3576"},"PeriodicalIF":2.8,"publicationDate":"2025-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00611","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094443","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}