ACS food science & technology最新文献_第10页

Phytochemical Analysis and Comparison between Controlled Environment Agriculture and Open-Field Growth of Spinach (Spinacia oleracea L.) Using Ultrahigh-Performance Liquid Chromatography-Tandem Mass Spectrometry 控制环境农业与露天栽培菠菜的植物化学分析与比较采用超高效液相色谱-串联质谱法

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ACS food science & technology Pub Date : 2026-07-17 Epub Date: 2026-06-17 DOI: 10.1021/acsfoodscitech.6c00052

Zhihao Liu, Pei Chen, James M. Harnly, Bin Zhou, Yaguang Luo, Long-ze Lin, Jianghao Sun

{"title":"Phytochemical Analysis and Comparison between Controlled Environment Agriculture and Open-Field Growth of Spinach (Spinacia oleracea L.) Using Ultrahigh-Performance Liquid Chromatography-Tandem Mass Spectrometry","authors":"Zhihao Liu, Pei Chen, James M. Harnly, Bin Zhou, Yaguang Luo, Long-ze Lin, Jianghao Sun","doi":"10.1021/acsfoodscitech.6c00052","DOIUrl":"10.1021/acsfoodscitech.6c00052","url":null,"abstract":"Ultrahigh-performance liquid chromatography–photodiodearray–high-resolutiontandem mass spectrometry (UHPLC-PDA-HRMS/MSn) enabled theidentification of 68 flavonoids and 29 other polar compounds in babyspinach cultivated in controlled environments and soil-based open-fieldproduction. Aglycone, glycosyl, and acyl substituents of each glycosidewere deduced using diagnostic fragments from multiple stages of fragmentation.Putative compound assignments were made by comparing major fragments,UV absorption maxima, and the elution order with reference standardsin an in-house database. Concentrations of key polyphenols were quantifiedusing mole relative response factors (MRRFR) referencedto rutin to enable comparison between production systems. Metaboliteprofiling revealed clear chemical differentiation between controlledenvironment agriculture (CEA) and open-field (OF) spinach. Severaldiscriminating metabolites, including 5,3′,4′-trihydroxy-3-methoxy-6,7-methylenedioxyflavone4′-O-glucuronide, jaceidin 4′-O-glucuronide, patuletin 3-O-pentosyldiglucoside,and spinacetin 3-O-pentosyldiglucoside, were highlightedas key spinach constituents, consistent with previous findings. Thiscomprehensive phytochemical characterization of baby spinach showedclear shifts under different growing conditions, reflecting the sensitivityof secondary metabolism to environmental cues and the importance ofgrowth conditions in shaping phytochemical profiles.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 7","pages":"1974–1986"},"PeriodicalIF":3.0,"publicationDate":"2026-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148672644","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}

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ACS food science & technology Pub Date : 2026-07-17 Epub Date: 2026-07-08 DOI: 10.1021/acsfoodscitech.6c00300

Zahra Yusufali, Xinwang Wang, Xiuxiu Sun, Xiaofen Du

{"title":"Taste-Related Sugars, Organic Acids, and 5′-Nucleotides in 18 Pecan Varieties over Two Harvest Years","authors":"Zahra Yusufali, Xinwang Wang, Xiuxiu Sun, Xiaofen Du","doi":"10.1021/acsfoodscitech.6c00300","DOIUrl":"10.1021/acsfoodscitech.6c00300","url":null,"abstract":"Pecan [Carya illinoinensis (Wangenh.)K. Koch]is one of the most important nut crops owing to its rich nutritionalcomposition and distinctive sensory attributes. Despite this, taste-relatedchemical components, such as soluble sugars, organic acids, and 5′-nucleotides,remain poorly characterized. Their variation among varieties and harvestseasons also remains largely unexplored. This study quantified threesoluble sugars, four organic acids, and four previously reported 5′-nucleotidesin 26 samples representing 18 cultivars, including seven common varieties,across two harvest years. Total sugars ranged from 1.57 to 5.60 g/100g whole kernel, with sucrose (trace to 5.60 g/100 g) as the primarysugar and only a few varieties containing measurable amounts of fructoseand glucose. Total organic acids ranged from 247.94 to 473.13 mg/100g whole kernel, with citric acid (37.86–245.83 mg/100 g) identifiedas the major organic acid. The total 5′-nucleotides rangedfrom 16.49 to 49.68 mg/100 g whole kernel, with inosine monophosphate,an umami enhancer (5.00–20.66 mg/100 g), as the most abundantnucleotide. Significant variety effects were observed for all measuredcompounds, while harvest-year effects were significant for some butnot all components, indicating that variety was the primary contributorof variability. These results provide the chemical basis needed tobreed pecan varieties with improved taste attributes, benefiting bothconsumers and producers.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 7","pages":"2071–2083"},"PeriodicalIF":3.0,"publicationDate":"2026-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148650778","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}

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Discovery of Potential Antiaging Bioactive Components in the Young Seeds of Moringa oleifera 辣木幼籽中潜在抗衰老活性成分的发现

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ACS food science & technology Pub Date : 2026-07-17 Epub Date: 2026-06-15 DOI: 10.1021/acsfoodscitech.6c00083

Min He, Xiaocui Liu, Huixue Li, Chenxi Quan, Shiheng Zong, Lin Zhou, Lijuan Xiong, Minghua Qiu

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Synthesis and Characterization of Hydroxycinnamoyltartaric Acids Relevant to Winegrape Polyphenolic Analysis 与葡萄多酚分析相关的羟基肉桂基酒石酸的合成与表征

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ACS food science & technology Pub Date : 2026-07-17 Epub Date: 2026-06-30 DOI: 10.1021/acsfoodscitech.6c00165

Stephan Sommer, Connie Liu

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Synthesis and Characterization of Hydroxycinnamoyltartaric Acids Relevant to Winegrape Polyphenolic Analysis 与葡萄多酚分析相关的羟基肉桂基酒石酸的合成与表征

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ACS food science & technology Pub Date : 2026-07-17 Epub Date: 2026-06-30 DOI: 10.1021/acsfoodscitech.6c00165

Stephan Sommer, Connie Liu

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Impact of Processing and Genetic Variation on Protein Quality and Protease Inhibitor Activity in Chickpea and Dry Bean Germplasm 加工和遗传变异对鹰嘴豆和干豆种质蛋白质品质和蛋白酶抑制剂活性的影响

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ACS food science & technology Pub Date : 2026-07-17 Epub Date: 2026-06-30 DOI: 10.1021/acsfoodscitech.6c00259

Won Seok Kim, Sunhyung Kim, Monica Marika, Sharon D. Hooper, Karen A. Cichy, Hari B. Krishnan

{"title":"Impact of Processing and Genetic Variation on Protein Quality and Protease Inhibitor Activity in Chickpea and Dry Bean Germplasm","authors":"Won Seok Kim, Sunhyung Kim, Monica Marika, Sharon D. Hooper, Karen A. Cichy, Hari B. Krishnan","doi":"10.1021/acsfoodscitech.6c00259","DOIUrl":"10.1021/acsfoodscitech.6c00259","url":null,"abstract":"Drybean consumption in the United States remains low,and improvingtheir appeal requires understanding how genetics and processing affectprotein quality and antinutritional factors. This study examined howgenotype and processing influence protein composition, in vitro digestibility, and protease inhibitor activity in sixdry bean genotypes and one Kabuli chickpea. Chickpea showed the highestdigestibility, and microwaving, with or without dehulling, consistentlyimproved protein quality. In raw flours, trypsin inhibitor activityranged from 14 to 28 units. Microwaving eliminated trypsin inhibitorsand reduced chymotrypsin inhibitors by 53–86%, while roastingonly partially reduced trypsin inhibitors and increased chymotrypsininhibitors. Ethanol extraction enriched antinutritional proteins,including α-amylase inhibitor, trypsin/chymotrypsin inhibitors,and lectin, confirmed by immunoblotting and mass spectrometry. Aminoacid profiles were similar across genotypes, though sulfur amino acidsremained low. Overall, microwaving and 35% ethanol treatment effectivelyreduced antinutritional factors in bean flours.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 7","pages":"2018–2029"},"PeriodicalIF":3.0,"publicationDate":"2026-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148624706","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}

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Lipid Profiling of Toki Root and Leaf Using Liquid Chromatography/Mass Spectrometry Revealed Detection of Novel FAHFAs 利用液相色谱/质谱分析方法检测新型fafas

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ACS food science & technology Pub Date : 2026-07-17 Epub Date: 2026-07-01 DOI: 10.1021/acsfoodscitech.6c00373

Sahana Amai, Siddabasave Gowda B. Gowda, Shu-Ping Hui

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Metabolomic and Physicochemical Evolution of Mango (Mangifera indica L.) Juice during Kombucha Fermentation: NMR-Based Insights into Sugar Degradation, Organic Acid Accumulation, and Color Change 芒果的代谢组学和理化进化康普茶发酵过程中的果汁：基于核磁共振的糖降解，有机酸积累和颜色变化的见解

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ACS food science & technology Pub Date : 2026-07-17 Epub Date: 2026-07-01 DOI: 10.1021/acsfoodscitech.6c00389

Antonia Eclenia Dias Barbosa, Samylla Sáthilla Queiroz Nogueira, Francisco Marlon Mota Marques, Elenilson G. Alves Filho, Lorena Mara A. Silva, Elana Ariely Ferreira Mendes, Ana Caroline Alves Cabral, Paulo Riceli Vasconcelos Ribeiro, Kirley M. Canuto, Socorro Vanesca Frota Gaban

{"title":"Metabolomic and Physicochemical Evolution of Mango (Mangifera indica L.) Juice during Kombucha Fermentation: NMR-Based Insights into Sugar Degradation, Organic Acid Accumulation, and Color Change","authors":"Antonia Eclenia Dias Barbosa, Samylla Sáthilla Queiroz Nogueira, Francisco Marlon Mota Marques, Elenilson G. Alves Filho, Lorena Mara A. Silva, Elana Ariely Ferreira Mendes, Ana Caroline Alves Cabral, Paulo Riceli Vasconcelos Ribeiro, Kirley M. Canuto, Socorro Vanesca Frota Gaban","doi":"10.1021/acsfoodscitech.6c00389","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00389","url":null,"abstract":"This study investigated the metabolic evolution of mango(Mangifera indica L.) juice-based kombuchaduringfermentation in order to identify the most favorable stage for bioactivecompound enrichment and compositional stability. Fermentation wasconducted for 0, 3, 5, and 7 days using a symbiotic culture of bacteriaand yeasts (SCOBY). Samples were analyzed through physicochemicalassays and 1H NMR-based metabolomics. Significant acidificationwas observed, with pH decreasing from 3.83 to 3.29 and titratableacidity increasing from 0.21% to 0.59% (p < 0.05).Sucrose depletion was accompanied by progressive accumulation of organicacids, particularly acetic and malic acids. Alanine and γ-aminobutyricacid (GABA) increased during fermentation. Color parameters exhibitedsignificant differences (p < 0.05), with increasedlightness (L*) by day 5. Principal component analysis (PCA) showedthat PC1 and PC2 explained 39.37% and 22.46% of total variance, respectively,clearly separating unfermented and fermented samples and indicatingprogressive metabolic convergence after day 5. From day 5 onward,increased levels of malic acid, alanine, and GABA were observed, accompaniedby a moderated acetic acid concentration. Collectively, these findingssuggest that 5 days of fermentation may represent an optimal balancebetween bioactive compound production and sensory-relevant acidification.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 7","pages":"2161–2174"},"PeriodicalIF":3.0,"publicationDate":"2026-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148666346","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}

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Exploring the Effect of Rootstocks on Cabernet-Sauvignon Wine Aromatic Expression Using Two Sensory Analysis Methods 用两种感官分析方法探讨砧木对赤霞珠葡萄酒芳香表达的影响

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ACS food science & technology Pub Date : 2026-07-17 Epub Date: 2026-07-01 DOI: 10.1021/acsfoodscitech.6c00370

Laura Farris, Elisa Marguerit, Edouard Pelonnier-Magimel, Marine Morel, Sophie Tempére, Georgia Lytra, Jean-Christophe Barbe

{"title":"Exploring the Effect of Rootstocks on Cabernet-Sauvignon Wine Aromatic Expression Using Two Sensory Analysis Methods","authors":"Laura Farris, Elisa Marguerit, Edouard Pelonnier-Magimel, Marine Morel, Sophie Tempére, Georgia Lytra, Jean-Christophe Barbe","doi":"10.1021/acsfoodscitech.6c00370","DOIUrl":"10.1021/acsfoodscitech.6c00370","url":null,"abstract":"This study investigated the impact of 14 and 20 rootstockson Cabernet-Sauvignonwine aromatic expression across two vintages (2020 and 2021). Wineswere microvinified under standardized conditions and analyzed usingtwo complementary sensory methods: partial Napping (untrained assessors)and descriptive profiling (semitrained assessors). Napping revealedtwo main sensory clusters in 2020, while four clusters were highlightedin 2021, indicating greater sensory variability. Some rootstocks wereconsistently grouped across vintages, suggesting stable sensory characteristics,while others clustered differently depending on the year. Descriptiveprofiling showed that rootstock significantly affected certain aromas,such as blackcurrant and red jammy fruits, with vintage-dependenteffects. Integration of both data sets indicated that 2020 Nappingclusters differed significantly in amylic and black cherry intensities,whereas no differences were observed in 2021. This work underlinesthe complex relationship between rootstock and wine aroma and emphasizesthe complementarity of sensory approaches.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 7","pages":"2129–2136"},"PeriodicalIF":3.0,"publicationDate":"2026-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148672435","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}

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Mead Production: Microorganisms, Supplements, Processing Strategies, and the Underexplored Role of Mathematical Modeling 蜂蜜酒生产：微生物，补充，加工策略，和数学模型的未充分开发的作用

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ACS food science & technology Pub Date : 2026-07-17 Epub Date: 2026-07-02 DOI: 10.1021/acsfoodscitech.6c00204

Hélia Lucila Malta, Geiza Suzart Araújo, Ernesto Acosta Martinez

{"title":"Mead Production: Microorganisms, Supplements, Processing Strategies, and the Underexplored Role of Mathematical Modeling","authors":"Hélia Lucila Malta, Geiza Suzart Araújo, Ernesto Acosta Martinez","doi":"10.1021/acsfoodscitech.6c00204","DOIUrl":"10.1021/acsfoodscitech.6c00204","url":null,"abstract":"This article discussesthe production of mead, an alcoholicbeveragefermented from honey. It primarily presents the most recent researchon its production, highlighting the influence of various factors suchas honey type, microorganisms, supplements, processing conditions,purification and aspects of mathematical modeling. Recent studiesindicate that the origin and composition of honey, related to higherlevels of minerals and phenolic compounds, result in greater fermentativeactivity and directly affect the organoleptic properties. The choiceof yeast is crucial for the sensory quality of the mead, with theuse of Saccharomyces being predominantly observed,which, in some experiments, is combined with microorganisms such as Lactobacillus paracasei and Torulaspora delbrueckii. The interactions between the microorganisms resulted in increasedproduction of ethanol and phenolic compounds and improved sensoryacceptance of the product. The cell immobilization process has beenshown to increase ethanol production compared to free cells, and thepossibility of reusing microorganisms in multiple batches may reduceproduction time and costs. However, both approaches remain underexplored.The use of unconventional supplements, such as fruit pulp and plantextracts, has been investigated to enhance fermentative performance;however, this effect is not always achieved at higher substrate concentrations,as it depends on the physicochemical characteristics of the substrateand the microorganism used. Although clarification is an importantstep for mead quality, it has received limited attention in the literature.Similarly, although still scarcely applied in mead research, mathematicalmodeling of fermentation kinetics emerges as a crucial tool to describe,optimize, and scale up fermentation processes, contributing to improvedprocess efficiency and technological development.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 7","pages":"1902–1914"},"PeriodicalIF":3.0,"publicationDate":"2026-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148624549","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}

引用次数: 0