ACS food science & technology最新文献_第2页

Pulsed Electric Fields and Ultrasound for Enhanced Mass Transfer: A Review of Extraction and Drying in Food Processing 脉冲电场和超声强化传质：食品加工中提取和干燥的研究进展

IF 2.8

ACS food science & technology Pub Date : 2025-08-28 DOI: 10.1021/acsfoodscitech.5c00567

Lucas Previtali Ferraz, and , Eric Keven Silva*,

{"title":"Pulsed Electric Fields and Ultrasound for Enhanced Mass Transfer: A Review of Extraction and Drying in Food Processing","authors":"Lucas Previtali Ferraz,  and , Eric Keven Silva*, ","doi":"10.1021/acsfoodscitech.5c00567","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00567","url":null,"abstract":"Mass transfer operations, such as extraction and drying, are often associated with high energy consumption, extensive use of solvents, and long processing times. Advanced cell permeabilization technologies, such as pulsed electric field (PEF) and high-intensity ultrasound (HIUS), are known for enhancing these processes through mass transfer intensification. Furthermore, the combined application of these techniques has recently been explored due to the synergy between their effects, which allows for improved yields and energy savings in processing. This review presents the combination of PEF and HIUS technologies as an alternative to improve industrial solid–liquid extractions and drying operations for food and byproducts. The fundamentals of each technology, the physical phenomena behind electroporation and acoustic cavitation, and how these mechanisms enhance mass transfer are discussed. Additionally, recent research advancements involving the combined method are summarized and compared to conventional methods or the isolated application of each technology. In general, the application of PEF as a pretreatment, followed by HIUS-assisted processes, shows great potential for synergistically improving mass transfer operations. The combined method resulted in a higher recovery of bioactive compounds, such as polyphenols and other antioxidants. Moreover, this technology combination significantly reduced drying time, leading to energy savings while maintaining the visual appearance and nutritional quality of the dried products. The synergy between the two techniques is attributed to the additional alteration of the cell microstructure, further reducing mass transfer resistance. However, determining optimal treatment parameters is crucial to maximize benefits and avoid potential negative effects associated with these innovative technologies.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3229–3253"},"PeriodicalIF":2.8,"publicationDate":"2025-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00567","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094233","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}

引用次数: 0

Categorizing Chinese Wolfberry of Different Geographical Origins by Terahertz Spectroscopy and Machine Learning Algorithms 利用太赫兹光谱和机器学习算法对不同产地枸杞进行分类

IF 2.8

ACS food science & technology Pub Date : 2025-08-28 DOI: 10.1021/acsfoodscitech.5c00390

Ningning Yu, Chengqian You, Chunyi Zhang, Wanru Chi, Xu Yang, Min Yuan, Qiuhong Qu, Pengfei Wang* and Mingxia He,

{"title":"Categorizing Chinese Wolfberry of Different Geographical Origins by Terahertz Spectroscopy and Machine Learning Algorithms","authors":"Ningning Yu, Chengqian You, Chunyi Zhang, Wanru Chi, Xu Yang, Min Yuan, Qiuhong Qu, Pengfei Wang* and Mingxia He, ","doi":"10.1021/acsfoodscitech.5c00390","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00390","url":null,"abstract":"The quality of Chinese wolfberry is closely associated with its geographical origin, rendering precise categorization significant for efficacy. However, the morphological similarity of wolfberries from different origins adds difficulty. To address this issue, a combination of terahertz (THz) spectroscopy and machine learning algorithms is proposed. Chinese wolfberries from the Ningxia, Gansu, and Xinjiang Provinces were selected and examined by THz spectroscopy. Four preprocessing methods were applied to the THz absorption spectra. Among them, the classification accuracy of Savitzky-Golay and moving average was comparable to that of raw data. Min-max normalization was considered to be the most effective method, and the prediction accuracy is higher than 90%. Principal component analysis (PCA) was conducted to reduce the data dimensionality. Four machine learning algorithms, including least-squares support vector machine (LSSVM), random forest (RF), partial least-squares discriminant analysis (PLS-DA), and extreme learning machine (ELM), were further implemented to achieve high-accuracy classification. By using the PLS-DA model based on raw data, binary classification achieved accuracies of 90.96 and 97.61% in distinguishing Ningxia wolfberries from Gansu and Xinjiang origins, respectively. With respect to ternary classification, the optimal combination of LSSVM with min-max normalization preprocessing achieved 99.17% accuracy and a 0.990 Kappa coefficient, significantly outperforming other combinations. This approach provides a high-precision solution for geographical origin classification, which demonstrates the feasibility for ensuring the pharmaceutical efficacy of traditional Chinese medicine by THz spectroscopy.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3353–3360"},"PeriodicalIF":2.8,"publicationDate":"2025-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094234","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

Roller Milling and Stone Milling: Effect on Soft Wheat Flour, Dough, and Bread Properties 辊磨和石磨：对软面粉、面团和面包性能的影响

IF 2.8

ACS food science & technology Pub Date : 2025-08-27 DOI: 10.1021/acsfoodscitech.5c00475

Junyang Li, Luigi Moriconi, Giulia Falistocco, Xinying Suo, Antonella Petrini, Laura Righetti, Chiara Dall’Asta, Massimiliano Cuccioloni, Anna Maria Eleuteri and Elena Vittadini*,

{"title":"Roller Milling and Stone Milling: Effect on Soft Wheat Flour, Dough, and Bread Properties","authors":"Junyang Li, Luigi Moriconi, Giulia Falistocco, Xinying Suo, Antonella Petrini, Laura Righetti, Chiara Dall’Asta, Massimiliano Cuccioloni, Anna Maria Eleuteri and Elena Vittadini*, ","doi":"10.1021/acsfoodscitech.5c00475","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00475","url":null,"abstract":"Roller milling (RM) and stone milling (SM) are the two most common methods used in the food industry. Although these techniques have been extensively explored individually, comparative data on wholegrain wheat products produced from the same wheat sample are limited. Since SM and RM can generate different forces and temperatures during processing, these conditions could affect the technological quality of the flour, and consequently, the properties of the dough and the bread. In this study, these effects were investigated by comparing flour particle size, ash content, damaged starch, falling number and alkylresorcinol content, dough farinograph and alveograph parameters, and bread physical properties. Wholegrain flours were produced from a single-variety wheat commercial lot by a group of roller and stone mills, and used to produce breads using home bread-making machines. Overall, the type of milling had little effect on the properties of flours, bread doughs, and breads. Nevertheless, flours from SM had fewer fine fractions (<125 μm) and higher alkylresorcinol content. Regardless of milling type, significant differences among individual mills were found for all properties except flour baking strength, gluten index, and alkylresorcinol content, indicating that inherent mill characteristics contribute to observed variability.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3440–3449"},"PeriodicalIF":2.8,"publicationDate":"2025-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00475","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094388","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}

引用次数: 0

Impact of Low-Molecular-Weight (<3 kDa) Camel Milk Casein and Whey Protein Hydrolysates on Hyperglycemia and Associated Hyperlipidemia, Oxidative Stress, and Reproductive Health in Type 2 Diabetic Male Rats 低分子量（<3 kDa）骆驼奶酪蛋白和乳清蛋白水解物对2型糖尿病雄性大鼠高血糖及相关高脂血症、氧化应激和生殖健康的影响

IF 2.8

ACS food science & technology Pub Date : 2025-08-27 DOI: 10.1021/acsfoodscitech.5c00548

Sunny Kalyan, Rakesh Kumar Raman and Sunita Meena*,

{"title":"Impact of Low-Molecular-Weight (<3 kDa) Camel Milk Casein and Whey Protein Hydrolysates on Hyperglycemia and Associated Hyperlipidemia, Oxidative Stress, and Reproductive Health in Type 2 Diabetic Male Rats","authors":"Sunny Kalyan, Rakesh Kumar Raman and Sunita Meena*, ","doi":"10.1021/acsfoodscitech.5c00548","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00548","url":null,"abstract":"This study investigated the antidiabetic potential of ultrafiltered, low-molecular-weight (<3 kDa) camel milk protein hydrolysates (CMPHs) derived from casein and whey proteins. Hydrolysates were generated using gastrointestinal enzymes─pepsin (P), trypsin (T), and chymotrypsin (C)─both individually and in combinations (P, T, C, PT, PC, TC, and PTC) and screened for dipeptidyl peptidase-IV (DPP-IV) inhibitory activity and glucagon-like peptide-1 (GLP-1) secretion. Casein hydrolysates produced with PC and whey hydrolysates with PTC showed the highest bioactivity. These were further fractionated into >10 kDa, 3–10 kDa, and <3 kDa, with the <3 kDa fractions of D-CN-PC and D-WP-PTC showing the highest DPP-IV inhibition (55.38% and 80.67 ± 2.18%) and GLP-1 secretion (2.67 and 2.68 ng/mL), surpassing intact proteins. The most effective fractions were evaluated in streptozotocin (STZ) and nicotinamide-induced type-2 diabetic male Wistar rats. Six-week oral administration of the hydrolysates significantly improved hyperglycemia, oxidative stress, lipid profile, and reproductive function, with D-WP-PTC < 3 kDa being most effective─reducing blood glucose by 66.03% and OGTT to 148.44 mg/dL. Histology confirmed restoration of disturbed pancreatic and testicular architecture, while gene expression studies revealed favorable modulation of hepatic glucose metabolism genes, i.e., Phosphoenolpyruvate Carboxykinase (PEPCK), Glucose-6-Phosphatase (G6 Pase), Glucose Transporter Type 2 (GLUT2), and Gluco Kinase (GK). These findings suggest that both CMPHs, particularly D-WP-PTC < 3 kDa, possess strong therapeutic potential for managing diabetes and its complications by enhancing insulin secretion, improving antioxidant defense, regulating metabolism, and restoring reproductive health in diabetic rats.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3507–3519"},"PeriodicalIF":2.8,"publicationDate":"2025-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094387","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

Systematic Characterization of Tea Varieties and Manufacturing Processes through Chemical Profiling and Multivariate Statistical Analysis 茶叶品种及生产过程的化学特征分析及多元统计分析

IF 2.8

ACS food science & technology Pub Date : 2025-08-26 DOI: 10.1021/acsfoodscitech.5c00422

Tien-Heng Han, Jason Tze-Cheng Tzen and Chung-Chi Hu*,

{"title":"Systematic Characterization of Tea Varieties and Manufacturing Processes through Chemical Profiling and Multivariate Statistical Analysis","authors":"Tien-Heng Han, Jason Tze-Cheng Tzen and Chung-Chi Hu*, ","doi":"10.1021/acsfoodscitech.5c00422","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00422","url":null,"abstract":"The extensive diversity of tea, resulting from varietal traits and manufacturing processes, presents challenges for classification. This study systematically investigated the effects of tea varieties and processing methods on phytochemical profiles. Results revealed substantial variability in caffeoylquinic acid (CQA) profiles within raw and bitter raw Pu’er teas, both of which were characterized by distinct enrichment of 4-caffeoylquinic acid (4-CQA) or 3-O-caffeoylquinic acid (3-CQA), reflecting their diverse chemical signatures. Notably, the differential stability of teaghrelins (TGs) and strictinin (ST) during processing stages underscores their potential as analytical markers and highlights the metabolic divergence driven by fermentation processes. Furthermore, the model robustness and discriminative performance were validated through external prediction, demonstrating the reliable classification of tea extracts. This study provides a comprehensive framework that integrates metabolite profiling with multivariate classification modeling to assess chemical diversity and offer insights applicable to the tea industry.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3387–3398"},"PeriodicalIF":2.8,"publicationDate":"2025-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00422","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094407","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}

引用次数: 0

Characterization of Solanum lycocarpum Starch and Its Application as Edible Coating in Minimally Processed Baby Carrots 番茄茄淀粉的表征及其在微加工小胡萝卜中的应用

IF 2.8

ACS food science & technology Pub Date : 2025-08-26 DOI: 10.1021/acsfoodscitech.5c00182

Lohana M. C. Carvalho, Albert Lennon L. Martins, Fernanda M. A. Leal Zimmer, Aroldo A. Pinedo and Claudia Cristina A. do A. Santos*,

{"title":"Characterization of Solanum lycocarpum Starch and Its Application as Edible Coating in Minimally Processed Baby Carrots","authors":"Lohana M. C. Carvalho, Albert Lennon L. Martins, Fernanda M. A. Leal Zimmer, Aroldo A. Pinedo and Claudia Cristina A. do A. Santos*, ","doi":"10.1021/acsfoodscitech.5c00182","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00182","url":null,"abstract":"Solanum lycocarpum fruit is abundant in Brazilian Cerrado, and its starch has demonstrated potential for use as edible coatings. This study aimed to optimize the starch extraction process of S. lycocarpum using a 22-factorial design with three central points. Sifting and its interaction with the decantation time were the most significant variables in achieving a higher starch yield. It was possible to obtain 10.4% starch from the fruits with a moisture content of 5.11%, resulting in a clear, thin, and odorless starch powder. It also presented a solubility index of 6% at 70 °C and a swelling power of 11.5 g g–1 at the same temperature. Edible coatings based on starch from S. lycocarpum were applied to ready-to-eat, minimally processed carrots. Carrots coated with S. lycocarpum starch presented better physicochemical and microbiological characteristics. Starch-coated carrots preserved their orange color longer than the control. Regarding microbiological analysis, all coated carrots were suitable for consumption until the 15th day of storage.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3271–3281"},"PeriodicalIF":2.8,"publicationDate":"2025-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00182","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094409","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}

引用次数: 0

Impacts of Roasting Temperatures on the Structural and Quality Characteristics of Cottonseed Kernel and Its Butter Products 焙烧温度对棉籽仁及其黄油制品结构和品质特性的影响

IF 2.8

ACS food science & technology Pub Date : 2025-08-25 DOI: 10.1021/acsfoodscitech.5c00197

Zhongqi He*, Stephen Rogers, Sunghyun Nam, Scott M. Pelitire, K. Thomas Klasson, Ocen M. Olanya and Joseph Uknalis,

{"title":"Impacts of Roasting Temperatures on the Structural and Quality Characteristics of Cottonseed Kernel and Its Butter Products","authors":"Zhongqi He*, Stephen Rogers, Sunghyun Nam, Scott M. Pelitire, K. Thomas Klasson, Ocen M. Olanya and Joseph Uknalis, ","doi":"10.1021/acsfoodscitech.5c00197","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00197","url":null,"abstract":"Roasting temperature is a critical parameter in plant butter production. In this work, we evaluated the impact of roasting temperatures on the structural and quality characteristics of glandless cottonseed kernels and the corresponding cottonseed butter products. The cottonseed kernels were roasted in a convection oven for 15 min at 110, 120, 130, 140, and 150 °C. Higher roasting temperatures made cottonseed darker but did not significantly (p > 0.05) impact the content of its major antioxidant tocopherols. Electron microscopic images demonstrated that roasting treatment disrupted or ruptured oil body membranes, thus making oil more available for extraction and digestion in cottonseed processing and consumption. Roasted kernels were then ground and homogenized with additional crude cottonseed oil, table salt, and cane sugar to produce cottonseed butter products. High roasting temperatures deepened the color of these butter products and increased firmness, spreadability, and adhesiveness values. Evaluated by an accelerated oxidation approach, the shelf life against oxidation was predicted to be 311 days at 25 °C and 541 days at 20 °C with the butter sample prepared from the 140 °C roasted kernels. It appears that the high tocopherol content in the crude oil played a major role in the extended shelf life by mitigating cottonseed butter oxidation. The information derived from this work would be helpful in optimizing the preparation protocol for cottonseed butter products. Future work on the impact of roasting on the flavor and sensory attributes is planned to gain more insight into the consumer acceptance of cottonseed butter.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3282–3292"},"PeriodicalIF":2.8,"publicationDate":"2025-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094434","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

Spray Drying and Crystallization of Cottonseed Meal Raffinose as a New Prebiotic 新型益生元棉籽粕棉子糖的喷雾干燥结晶研究

IF 2.8

ACS food science & technology Pub Date : 2025-08-25 DOI: 10.1021/acsfoodscitech.5c00247

Alejandra Chávez Rodríguez, Flores C. Nancy, Delgado-Lincon Efrén, Medrano-Roldan Hiram, Andrade-González Isaac and Vania Sbeyde Farías Cervantes*,

{"title":"Spray Drying and Crystallization of Cottonseed Meal Raffinose as a New Prebiotic","authors":"Alejandra Chávez Rodríguez, Flores C. Nancy, Delgado-Lincon Efrén, Medrano-Roldan Hiram, Andrade-González Isaac and Vania Sbeyde Farías Cervantes*, ","doi":"10.1021/acsfoodscitech.5c00247","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00247","url":null,"abstract":"Isolated raffinose could have beneficial effects as a prebiotic in the prevention of cardio vascular diseases and is considered to be protective against colonic diseases such as ulcerative colitis and possibly also colon cancer. Cottonseed meal (CSM) is a byproduct of the cotton oil industry and has high raffinose content. New Mexico State University is utilizing a new variety of cottonseed that is gossypol free for high-quality feed and human food products. The long-term goal of this project is to obtain a method to extract raffinose from the glandless CSM. CSM with two different fat concentrations (6.52 and 13.33%) was studied. Raffinose was precipitated with a 50% ethanol solution and crystallized with a 50% acetone solution or spray-dried. Low fat content CSM showed 6.6% of raffinose, while high fat content CSM had only 2.4%. After extraction and concentration, crystallized raffinose had a higher (p <0.05) concentration than spray-dried raffinose. Further studies are aimed to increase the raffinose extraction rate and purity in the final product. Purified raffinose can be used to develop new novel foods with a commercial and consumer application worldwide.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3317–3322"},"PeriodicalIF":2.8,"publicationDate":"2025-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094441","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

Edible Coating for Extending Prawn Shelf Life Using Synergistic Antimicrobial Combination of K-Casein, Chlorella, and Carvacrol 利用k -酪蛋白、小球藻和香芹酚协同抗菌组合延长对虾保质期的食用涂层

IF 2.8

ACS food science & technology Pub Date : 2025-08-25 DOI: 10.1021/acsfoodscitech.5c00297

Mohamed Khalid Abdul Azeez, Meenu Merlin, Siva Nandhini Suresh, Sowndarya Jothipandiyan, Charumathi Pushparaj, Ramesh Subramani* and Nithyanand Paramasivam*,

{"title":"Edible Coating for Extending Prawn Shelf Life Using Synergistic Antimicrobial Combination of K-Casein, Chlorella, and Carvacrol","authors":"Mohamed Khalid Abdul Azeez, Meenu Merlin, Siva Nandhini Suresh, Sowndarya Jothipandiyan, Charumathi Pushparaj, Ramesh Subramani* and Nithyanand Paramasivam*, ","doi":"10.1021/acsfoodscitech.5c00297","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00297","url":null,"abstract":"Seafood consumption is rising rapidly due to its high protein content, but its perishable nature necessitates novel preservation methods. This study investigates a biopolymer-based edible coating to extend the prawn shelf life. Bacteria isolated from prawns were identified using 16S rRNA sequencing, revealing strains of Staphylococcus aureus, Aeromonas hydrophila, Aeromonas veronii, and Vibrio parahaemolyticus. Among 12 tested biopolymer combinations, Combo 1 inhibited all bacterial strains in the MTT assay and was selected for further analysis. Coated prawns showed significant bacterial reduction on TCBS and Zobell agar at 28 and 4 °C from day 1 to day 7. This correlated with increased radical scavenging activity, rising from ∼40% to 50%, and notable lipid peroxidation inhibition. SEM analysis showed that treated samples maintained their structure. The results indicate the coating extends prawn shelf life up to 7 days and works as a natural preservative with antimicrobial and antioxidant benefits.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3334–3341"},"PeriodicalIF":2.8,"publicationDate":"2025-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094442","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

Preparation, Characterization, and Gastric Mucosal Cell Migration Promotion of EGCG Nanoparticles Released from a Low pH Environment 低pH环境释放的EGCG纳米颗粒的制备、表征和胃粘膜细胞迁移促进

IF 2.8

ACS food science & technology Pub Date : 2025-08-20 DOI: 10.1021/acsfoodscitech.5c00507

Die Jiang, Zi-Hang Ding, Jing Cheng, Xiao-Ying Yang, Yun-He Zhang, Jian Wang, Huan-Huan Xu*, Jun Sheng* and Qiang-Qiang Zhu*,

{"title":"Preparation, Characterization, and Gastric Mucosal Cell Migration Promotion of EGCG Nanoparticles Released from a Low pH Environment","authors":"Die Jiang, Zi-Hang Ding, Jing Cheng, Xiao-Ying Yang, Yun-He Zhang, Jian Wang, Huan-Huan Xu*, Jun Sheng* and Qiang-Qiang Zhu*, ","doi":"10.1021/acsfoodscitech.5c00507","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00507","url":null,"abstract":"(−)-Epigallocatechin-3-gallate (EGCG), as the primary bioactive constituent of tea, exhibits potential health benefits and therapeutic effects on the gastrointestinal system. However, its application is limited by its instability within the gastrointestinal tract, as well as its low systemic delivery efficiency and poor oral bioavailability. This study developed EGCG nanoparticles using bovine serum albumin (BSA) and dextran. Optimal parameters (VEGCG/VBSA/VDextran = 1:2:2) produced nanoparticles with high encapsulation efficiency (94.31%), uniform size (597.04 ± 12.6 nm), stable zeta potential (−24.63 ± 0.85 mV), and favorable morphological characteristics. These nanoparticles exhibited sustained-release properties in vitro and significant antioxidant capacity under simulated gastrointestinal conditions. Notably, they enhanced the migration of gastric epithelial cells under acidic conditions (pH 4.5). The developed nanoformulation strategy effectively addresses critical challenges in EGCG delivery by improving controlled release kinetics and promoting gastric mucosal repair mechanisms in low pH environments.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3468–3478"},"PeriodicalIF":2.8,"publicationDate":"2025-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094297","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