ACS food science & technology最新文献

{"title":"","authors":"Ganesan Subbiah, Anshuman Jena, Aravindan Munusamy Kalidhas, Vijay Kele, Vikrant Aadiwal, Kanchan Awasthi and Kamakshi Priya K*, ","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 7","pages":"XXX-XXX XXX-XXX"},"PeriodicalIF":2.6,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00403","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144646285","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":"","authors":"Anushka Singh, Neelam Upadhyay, Navnidhi Chhikara, Manisha Malik, Sharath Kumar Nagaraja*, Aastha Dewan* and Rajan Mahendra, ","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 7","pages":"XXX-XXX XXX-XXX"},"PeriodicalIF":2.6,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00324","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144646286","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":"","authors":"Zhimei Fan, Danni Zhang, Xueqian Guo, Yiwen Zhu, Panpan Chen, Chenxi Qiu, Ninglong Zhang, Jian Zhang, Liqiong Niu*, Xichang Wang* and Yuan Liu*, ","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 7","pages":"XXX-XXX XXX-XXX"},"PeriodicalIF":2.6,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00036","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144646295","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":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 7","pages":"XXX-XXX XXX-XXX"},"PeriodicalIF":2.6,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/fsv005i007_1960664","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144646316","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":"Comprehensive Analysis of Chlorella vulgaris and Arthrospira platensis: Algae for Food Well-Being and Sustainable Agriculture","authors":"Natália Čmiková,&nbsp;Milena D. Vukić,&nbsp;Nenad L. Vukovic,&nbsp;Jaroslav Havlík,&nbsp;Luis Noguera-Artiaga,&nbsp;Ángel A. Carbonell-Barrachina,&nbsp;Ivona Jančo,&nbsp;Vittorio Vinciguerra,&nbsp;Stefania Garzoli* and Miroslava Kačániová,&nbsp;","doi":"10.1021/acsfoodscitech.5c00309","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00309","url":null,"abstract":"<p >This study investigates the nutritional and bioactive properties of <i>Chlorella vulgaris</i> (chlorella) and <i>Arthrospira platensis</i> (spirulina) to explore their potential applications in food sector and sustainable agriculture. The study involved comprehensive metabolite profiling using nuclear magnetic resonance (NMR) spectroscopy, analysis of volatile organic compounds via gas chromatography (GC), and carotenoid quantification through high-performance liquid chromatography (HPLC). Risk elements and mineral content were determined using inductively coupled plasma (ICP) analysis, while the fatty acid profile was assessed by gas chromatography–mass spectrometry (GC–MS). Antioxidant activity was evaluated using DPPH and ABTS assays. The antimicrobial potential was assessed using disc diffusion and minimum inhibitory concentration (MIC) methods, along with antibiofilm activity tested against plant phytopathogens. Results showed that <i>C. vulgaris</i> contains high levels of sucrose (18.47 mg/g), while <i>A. platensis</i> has elevated glutamate (7.73 mg/g) and lactate (3.65 mg/g). The volatile compound analysis of <i>C. vulgaris</i> and <i>A. platensis</i> showed that both algae are predominantly composed of alcohols, <i>C. vulgaris</i> 63.56% and <i>A. platensis</i> 60.81%. <i>A. platensis</i> exhibited superior antioxidant efficacy compared to <i>C. vulgaris</i>. Both algae showed the largest zones of inhibition against <i>Xanthomonas arboricola</i> and the filamentous fungus <i>Monilia fructigena</i>. In addition, both species showed strong antibiofilm activity against <i>P. megaterium</i>. The results indicate that both algae are rich in valuable bioactive compounds with potential applications in sustainable agriculture and food production. Extracts from <i>C. vulgaris</i> and <i>A. platensis</i> demonstrated promising antimicrobial and antioxidant properties, highlighting their potential as natural biocontrol agents and alternatives to synthetic pesticides and additives. Their incorporation into agricultural systems could help reduce environmental impact and support the development of more sustainable food systems.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 8","pages":"3000–3011"},"PeriodicalIF":2.8,"publicationDate":"2025-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00309","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840498","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 Analysis of Biochemical and Physiological Parameters: Unraveling the Influence of Harvest Timing in Two Kale Cultivars (Brassica oleracea L. var. Sabellica)","authors":"Santiago Atero-Calvo,&nbsp;Ali Ahmad,&nbsp;Vanessa Martos,&nbsp;Begoña Blasco* and Juan Jose Rios,&nbsp;","doi":"10.1021/acsfoodscitech.5c00402","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00402","url":null,"abstract":"<p >This study aimed to evaluate which kale (<i>Brasicca oleracea</i> L. var. sabellica) cultivar and sampling period are the most suitable for crop yield and accumulation of bioactive compounds. Two commercial kale cultivars, “Curly Kale” and “Black Magic”, were grown under field conditions, and their biochemical and physiological parameters were assessed over three sampling periods. Black Magic presented higher biomass production and accumulation of mineral nutrients in the early stages of the crop, and greater amino acid and carotenoid accumulation. Meanwhile, Curly Kale showed higher biomass toward the end of the crop, supported by its better phytohormonal profile, its greater accumulation of phenolic compounds and ascorbate, and its higher values of antioxidant tests. Furthermore, sampling in the intermediate phases would be more appropriate to promote antioxidant accumulation, whereas sampling toward the end of the crop is more appropriate for mineral nutrient accumulation. Overall, Curly Kale emerged as a superior cultivar in terms of growth, accumulation of bioactive compounds, and antioxidant capacity, suggesting its potential as a functional food source.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 8","pages":"3085–3096"},"PeriodicalIF":2.8,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840493","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":"From Plate to Plasma: Tracking Food Additives and Packaging Chemicals through Human Biomarkers","authors":"Hiraj Patel,&nbsp;Sandipkumar Teraiya,&nbsp;Jasmin Chovatiya,&nbsp;Divya Pulivarthi,&nbsp;Ravikumar Jagani and Syam S. Andra*,&nbsp;","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}