ACS food science & technology最新文献

{"title":"From Plate to Plasma: Tracking Food Additives and Packaging Chemicals through Human Biomarkers","authors":"Hiraj Patel, Sandipkumar Teraiya, Jasmin Chovatiya, Divya Pulivarthi, Ravikumar Jagani and Syam S. Andra*, ","doi":"10.1021/acsfoodscitech.5c00597","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00597","url":null,"abstract":"","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 8","pages":"2907–2911"},"PeriodicalIF":2.8,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840496","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":"Shear Cell Technology and the Role of Ingredients in Developing Fibrous Plant-Based Meat Analogs","authors":"Karthick Ajay B,&nbsp;Keshav Raghav Hegde,&nbsp;Kamatchi Devi S,&nbsp;Muthumeena J,&nbsp;Shanmugasundaram Sarvanan and Vincent Hema*,&nbsp;","doi":"10.1021/acsfoodscitech.5c00416","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00416","url":null,"abstract":"<p >The increasing demand for sustainable protein sources has driven significant interest in plant-based meat analogs (PBMAs). However, replicating the fibrous texture of conventional meats remains a major challenge. Shear Cell Technology, an emerging thermomechanical processing method, has shown promise for the development of anisotropic fibrous structures by applying controlled shear forces to plant proteins. Unlike high-moisture extrusion, this method operates under moderate shear conditions with lower energy input, enabling better control over texture and structure formation. This review explores the influence of Shear Cell Technology on the production of plant-based meat analogs (PBMA). This highlights the role of key ingredients, particularly proteins, hydrocolloids, and lipids, in achieving desirable structural and sensory properties. It also discusses the recent innovative approach based on well-defined shear flow that can produce fibrous, anisotropic structures from plant-based biopolymers using either a cone–cone device (Shear Cell) or a concentric cylinder device (Couette Cell). This innovative method creates fibrous structures under moderate conditions with low shear forces, resulting in a low specific mechanical energy input. Hence, this review provides insight and knowledge about shear cell technology as well as the significance of ingredients in structure development.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 8","pages":"2877–2891"},"PeriodicalIF":2.8,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840495","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":"Polyphenol Changes and Antioxidant Effects of Roasted Gurguéia (Dipteryx lacunifera Ducke) Nut during Simulated Digestion In Vitro","authors":"Gabriela Polmann,&nbsp;Rômulo Alves Morais,&nbsp;Glêndara Aparecida de Souza Martins,&nbsp;Sandra Regina Salvador Ferreira and Jane Mara Block*,&nbsp;","doi":"10.1021/acsfoodscitech.5c00140","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00140","url":null,"abstract":"<p ><i>Dipteryx lacunifera</i> is an underexplored nut with nutritional and economic potential. In this study, centesimal composition, carbohydrate profile, and organic acids of gurguéia nuts were analyzed. The effects of <i>vitro</i> gastrointestinal digestion on the phenolic compounds and antioxidant potential of <i>in natura</i> and roasted nuts were also determined. The centesimal composition showed high lipid (45.76 g 100 g^–1) and carbohydrate (30.98 g 100 g^–1) contents. Cellobiose (1438.68 mg 100 g^–1) and sucrose (768.60 mg 100 g^–1) were the main carbohydrates, while tartaric acid (678.15 g 100 g^–1) was the dominant organic acid. Roasted nuts exhibited higher concentrations of gallic (18–3836.05 mg L^–1), ferulic (242.68 mg L^–1), and sinapic (169 mg L^–1) acids and antioxidant potential. On the other hand, unroasted nuts had higher bioaccessibility for caffeic, pinobanksin, and chlorogenic acids. The gurguéia nut has great potential for the food industry and can encourage economic growth in producing regions.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 8","pages":"2923–2935"},"PeriodicalIF":2.8,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00140","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840497","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":"Dehydration of Mango and Apple through Atmospheric Water Harvesting under Vacuum","authors":"McKade S. Roberts,&nbsp;Sajad Karami and Luis J. Bastarrachea*,&nbsp;","doi":"10.1021/acsfoodscitech.5c00534","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00534","url":null,"abstract":"<p >An adaptation of the concept of atmospheric water harvesting (AWH) with calcium chloride unsaturated aqueous solutions under vacuum (19 kPa absolute) and at ambient temperature (23 °C) was employed to dehydrate mango and apple. Under vacuum conditions, it was possible to remove 93–95% of the original water present in the raw fruits, and there was no statistically significant difference between fruit samples located at different distances from the desiccant source at the bottom of the system (<i>P</i> &gt; 0.05). In contrast, when the dehydration was conducted at atmospheric conditions (100 kPa absolute), a significantly lower (<i>P</i> &lt; 0.05) moisture removal was observed in the fruit samples that were more separated from the desiccant source. Colorimetric, infrared spectroscopy, and electron microscopy analyses showed that AWH under vacuum can dehydrate fruits, preserving color and slowing down multiple deterioration mechanisms.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 8","pages":"3201–3209"},"PeriodicalIF":2.8,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840677","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":"Investigating the Biochemical and Structural Evolution of Whey Protein Concentrate Powders Under Storage: Insights from Raman Spectroscopy","authors":"Grégory Francius*,&nbsp;Fabienne Quilès,&nbsp;Jennifer Burgain,&nbsp;Loubiana Cvetkovska,&nbsp;Marcela Alexander,&nbsp;Colin Ray and Claire Gaiani*,&nbsp;","doi":"10.1021/acsfoodscitech.5c00437","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00437","url":null,"abstract":"<p >Biochemical and structural changes in Whey Protein Concentrate (WPC) powders under various storage conditions were investigated, focusing on the Maillard Reaction (MR) and lactosylation. The Browning Index (BI) and surface hydrophobicity measurements revealed a two-step browning process: a gradual increase followed by a rapid browning phase triggered by lactosylation. Raman spectroscopy provided detailed chemical and structural information, confirming MR and lactosylation processes and highlighting protein structural alterations. Under mild storage conditions, minimal changes in the WPC powder structure were observed, while extreme conditions induced significant protein oxidation and lactosylation. Chemometric analysis using Bayesian Positive Source Separation (BPSS) successfully quantified the freshness and alteration in the powders, revealing three distinct groups based on storage conditions: fresh, moderately altered, and highly altered powders. Raman spectroscopy and chemometric methods are thus valuable tools for monitoring aging at the molecular level and predicting powder quality over time. These insights can directly inform the development of optimized storage protocols and contribute to maintaining the functional and nutritional quality of protein-based food products.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 8","pages":"3118–3127"},"PeriodicalIF":2.8,"publicationDate":"2025-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840674","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":"Lactose-Derived Glucolacto-Oligosaccharides Increase Specific Beneficial Bacteria in the Human Gut Microbiome","authors":"Hiroki Negishi,&nbsp;Junya Ishida*,&nbsp;Ayumi Ichikawa,&nbsp;Itsuki Asami,&nbsp;Satoko Hagiwara,&nbsp;Jun Ohtake,&nbsp;Kenichi Hojo,&nbsp;Hiroshi Kano and Seiya Makino,&nbsp;","doi":"10.1021/acsfoodscitech.5c00316","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00316","url":null,"abstract":"<p >This study was aimed at investigating the hitherto unknown prebiotic effects of glucolacto-oligosaccharides on the overall composition and metabolic activity of the human gut microbiota, focusing on the main component 4-galactosylkojibiose (4-GK) in vitro and a glucolacto-oligosaccharide mixture in a human intervention study. Glucolacto-oligosaccharides were enzymatically synthesized from lactose and sucrose using <i>Liquorilactobacillus satsumensis</i> dextransucrase. In vitro fermentation studies demonstrated selective growth promotion of beneficial bacteria, especially <i>Bifidobacterium</i>, <i>Parabacteroides</i>, Lachnospiraceae, and <i>Faecalibacterium</i>. In a 4-week clinical study, the populations of fecal <i>Bifidobacterium</i> and <i>Faecalibacterium</i> significantly increased after administration of glucolacto-oligosaccharides while reducing levels of iso-butyrate and iso-valerate. The fecal bile acid profiles were altered, and serum total cholesterol levels were lowered after ingestion. Furthermore, glucolacto-oligosaccharides ingestion decreased serum zonulin levels, which indicated an improvement in intestinal barrier function. These findings demonstrate that glucolacto-oligosaccharides exhibit prebiotic properties by modulating gut microbiota composition and metabolism, leading to improved host health.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 8","pages":"3038–3046"},"PeriodicalIF":2.8,"publicationDate":"2025-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00316","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840673","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":"Enhanced Total Recoverable Sugar (TRS) Estimation in Sugar Cane Juice by HPLC and Rapid TRS Prediction via NIR Spectroscopy Coupled with Partial Least-Squares Modeling","authors":"Juliana Cerqueira de Paiva,&nbsp;Wilson Junior Cardoso,&nbsp;Helder R. de Oliveira Filho,&nbsp;Márcio Henrique Pereira Barbosa,&nbsp;Luiz Alexandre Peternelli and Reinaldo Francisco Teófilo*,&nbsp;","doi":"10.1021/acsfoodscitech.5c00485","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00485","url":null,"abstract":"<p >This study proposes a rapid and straightforward method for determining total recoverable sugars (TRS) in sugar cane juice using near-infrared spectroscopy (NIR) and partial least-squares (PLS) regression. PLS models were built using NIR spectra obtained directly from sugar cane juice as independent variables and TRS values as dependent variables. TRS was obtained via two estimations: (i) technological analysis (TRS^TA), indirectly determined using CONSECANA equations, and (ii) high-performance liquid chromatography, used to quantify sucrose, glucose, and fructose to calculate TRS, defined as TRS^LC. The estimated values for TRS^TA and TRS^LC ranged from 82.08 to 180.03 kg ton^–1 and from 116.14 to 216.83 kg ton^–1, respectively. A high correlation coefficient (<i>R</i> = 0.90) and a consistent bias of 24.75 kg ton^–1 were observed between TRS^TA and TRS^LC. Thus, a median bias correction was proposed to improve the alignment. To enhance model performance, variable selection was applied by using the ordered predictor selection (OPS) algorithm. PLS models built with the OPS showed improved accuracy compared to models using the full spectral range. The best PLS-OPS model for TRS^TA and TRS^LC presented root-mean-square errors of prediction of 7.8 and 9.8 kg ton^–1 and <i>R</i> of 0.91 and 0.86, respectively. Finally, the models were successfully applied in a practical genotype screening scenario, showing a high selection efficiency and strong agreement with HPLC-based rankings. These findings demonstrate the potential of NIR-PLS models as reliable, low-cost, and scalable alternatives for TRS prediction in sugar cane breeding and industrial decision-making.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 8","pages":"3169–3179"},"PeriodicalIF":2.8,"publicationDate":"2025-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00485","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840637","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":"Science Diplomacy as the Engine for Future Foods","authors":"Fun Man Fung*,&nbsp; and ,&nbsp;Rui A. Gonçalves*,&nbsp;","doi":"10.1021/acsfoodscitech.5c00545","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00545","url":null,"abstract":"","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 7","pages":"2578–2580"},"PeriodicalIF":2.8,"publicationDate":"2025-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00545","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144807970","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":"Protein Structure Influences Redox Stability, Oxygen Affinity, and Heat-Induced Denaturation Properties of Bovine Myoglobin, Hemoglobin, and Cytochrome c","authors":"Anuj Sharma,&nbsp;Runnan Li,&nbsp;Silan Bhandari,&nbsp;Surendranath P. Suman,&nbsp;Sadagopan Krishnan,&nbsp;Morgan Pfeiffer,&nbsp;Gretchen Mafi and Ranjith Ramanathan*,&nbsp;","doi":"10.1021/acsfoodscitech.5c00391","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00391","url":null,"abstract":"<p >While past research has predominantly focused on the role of myoglobin in meat color, investigations into the contributions of hemoglobin and cytochrome <i>c</i> are limited. Cytochrome <i>c</i> has the highest redox stability (<i>P</i> &lt; 0.05), followed by myoglobin and hemoglobin. Electrochemistry analysis revealed that cytochrome <i>c</i> has a greater capacity (<i>P</i> &lt; 0.05) to reduce than myoglobin and hemoglobin. Differential scanning calorimetry indicates that cytochrome <i>c</i> was most stable to heat (<i>P</i> &lt; 0.05), while no differences were noted between myoglobin and hemoglobin. Structural analysis noted that greater heat and redox stability of cytochrome <i>c</i> might be attributed to fewer histidine residues (3) and more covalent bonds (4) than myoglobin (13), hemoglobin α (10), and hemoglobin β (6). This study suggests that the amino acid sequence and number of covalent bonds can impact the redox stability and heat-induced denaturation properties of myoglobin, hemoglobin, and cytochrome <i>c</i>.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 7","pages":"2833–2842"},"PeriodicalIF":2.8,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00391","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144807750","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":"Effects of Common Japanese Cooking Methods on the Flavonoid Content, Total Polyphenol Content, and Antioxidant Activity of Food Ingredients","authors":"Ryo Mannen,&nbsp;Mikako Kumamoto,&nbsp;Michiko T. Yasuda,&nbsp;Ayami Sano,&nbsp;Kayoko Shimoi and Yoko Ichikawa*,&nbsp;","doi":"10.1021/acsfoodscitech.5c00209","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00209","url":null,"abstract":"<p >Polyphenols, particularly flavonoids, are known for their antioxidant and anti-inflammatory effects. Cooking methods influence flavonoid content; however, the impact of Japanese cooking methods on flavonoid content has not been adequately studied. We cooked onion, tofu, bok choy, komatsuna, spinach, and orange by grilling, stir-frying, boiling, simmering, steaming, and microwaving and then quantified flavonoids, total polyphenols, and antioxidant activity. The flavonoid content decreased significantly (<i>p</i> &lt; 0.05), with onions being most impacted in stir-fry (quercetin decreased to 39.8% of raw content). Total polyphenol content decreased significantly (<i>p</i> &lt; 0.05), with oranges showing the largest reduction after simmering (from 54.4 to 22.1 mg GAE/100 g). However, antioxidant activity remained relatively unaffected, with retention factors of 17.5–107.5% and significant changes observed in only specific combinations. This study provides insights into the alterations of functional components in Japanese cuisine, contributing to accurate estimations of their intake from cooked meals.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 7","pages":"2710–2717"},"PeriodicalIF":2.8,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144807890","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}