ACS food science & technology最新文献

{"title":"Rapid and Eco-Friendly Quality Grading of Sauce-Aroma Baijiu Using Soft Ionization by Chemical Reaction in Transfer-Quadrupole Orbitrap HRMS Fingerprinting","authors":"Zisheng Ju,&nbsp;Na Yang,&nbsp;Cunting Guo,&nbsp;Qianqian Zhang,&nbsp;Jiajun Yu,&nbsp;Yuqian Jiang,&nbsp;Xiaoying Zhang,&nbsp;Yulong Jin,&nbsp;Qiang Ma* and Yao Tang*,&nbsp;","doi":"10.1021/acsfoodscitech.5c00249","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00249","url":null,"abstract":"<p >Ensuring consistent quality across batches and developing a quality standard for sauce-aroma baijiu (SAB, a Chinese spirit with a complex aroma) is challenging, as conventional methods lack objectivity and efficiency. In this study, a rapid, objective approach combining soft ionization by a chemical reaction with transfer-quadrupole Orbitrap high-resolution mass spectrometry (SICRIT-Q Orbitrap HRMS) was developed for SAB quality grading. This optimized ultrasonic nebulization system with a 3D-printed structure enabled fingerprint data collection in 1 min. Based on multivariate analysis, 18 key compounds were identified for grade differentiation in baijiu. Furthermore, environmental assessments with Green Analytical Procedure Index (GAPI, low environmental impact), Analytical Greenness Calculator (AGREE, score 0.75), and Blue Applicability Grade Index (BAGI, score 75.0) confirmed the eco-friendliness. Compared with conventional gas chromatography–mass spectrometry (GC-MS), this method reduced solvent use by 50% and energy consumption by 30%. This SICRIT-HRMS method could be a greener, faster alternative for baijiu quality assessment.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3293–3306"},"PeriodicalIF":2.8,"publicationDate":"2025-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094291","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":"Effects of Drying Techniques and Temperatures on the Amygdalin Content and Its Properties in Apricot Kernel Extracts","authors":"Syarifah Najwalhuda Syed Dahalan,&nbsp;Lee Suan Chua*,&nbsp;Roshafima Rasit Ali and Sayed Ibrahim Wafa Sayed Ismat,&nbsp;","doi":"10.1021/acsfoodscitech.5c00657","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00657","url":null,"abstract":"<p >This study investigated the effects of drying techniques (oven and vacuum drying) and temperatures (65–150 °C) on the drying behavior, extraction efficiency, and amygdalin content of apricot kernels. Higher drying temperatures significantly reduced the drying time and increased the mass loss. Vacuum drying achieved faster drying rates. Moisture diffusion improved at elevated temperatures with significant falling rate periods. The Midilli model was the best-fit drying kinetic model. Oven drying required a lower activation energy (5.97 kJ/mol) than vacuum drying (22.64 kJ/mol). The amygdalin content in the extracts ranged from 2.2 to 4.2%, with a higher level from vacuum drying at 120 °C. The antioxidant, especially radical scavenging and anti-inflammatory, activities of the kernel extracts strongly correlated with the amygdalin content. Extracts from oven drying at 100 °C and vacuum drying at 120 °C demonstrated the highest bioactivities. Overall, vacuum drying was more effective in maintaining the amygdalin content and enhancing the bioactive properties of apricot kernel extracts.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3590–3601"},"PeriodicalIF":2.8,"publicationDate":"2025-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094292","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":"Effect of Active Films Based on Chestnut Shell on the Shelf Life of Strawberries (Fragaria × ananassa Duch. cv. Camarosa)","authors":"Laura Isabel Herbas-Goitia,&nbsp;Víctor H. Campos-Requena and Cristian Rogel-Castillo*,&nbsp;","doi":"10.1021/acsfoodscitech.5c00211","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00211","url":null,"abstract":"<p >This study evaluated the effect of active films based on chestnut shell (CS) on the shelf life of strawberries (<i>Fragaria</i> × <i>ananassa Duch. cv. Camarosa</i>). Active films were developed using polylactic acid (PLA) combined with CS powder and alginate combined with CS extract and compared with a commercial plastic film. After 14 days of refrigerated storage, no significant differences were found between strawberries stored in active and commercial films in terms of physicochemical properties, including weight loss, total phenolic compounds, antioxidant capacity (DPPH), and vitamin C content. These findings indicate that strawberries stored in active films effectively maintained their physicochemical and sensory quality. Sensory evaluation results also demonstrated good consumer acceptability for strawberries stored in active films, comparable to those stored in commercial plastic film. In conclusion, the results support the potential of active films based on chestnut shell as a viable alternative to conventional plastic packaging for strawberry preservation.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3323–3333"},"PeriodicalIF":2.8,"publicationDate":"2025-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094415","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":"Effect of Using Cactus Pear (Opuntia ficus-indica L.) Molasses on the Quality and Functional Properties of Stirred Yogurt","authors":"Mahmoud Ibrahim El-Sayed*,&nbsp;Rehab Mohamed Ibrahim and Faten Farouk Abdel-salam,&nbsp;","doi":"10.1021/acsfoodscitech.5c00672","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00672","url":null,"abstract":"<p >This study investigated the effect of cactus pear molasses (CPM) as a thickener, antimicrobial, and antioxidant agent on the properties of functional stirred yogurt. Yogurt samples were fortified with 5, 10, and 15% CPM (CPM5, CPM10, and CPM15 samples, respectively). Physicochemical, antioxidant, microbiological, viscosity, water holding capacity (WHC), color, microstructure, and sensory properties of yogurt samples were analyzed during storage (14 days/4 °C). CPM improved the antioxidant activity, viscosity, and WHC of yogurt samples, and the highest values were obtained with CPM15 samples (<i>P</i> &lt; 0.05). CPM-yogurt samples showed increased values of color parameters <i>a</i>* and <i>b</i>*, <i>a</i>nd decreased values of <i>L</i>* compared to control (<i>P</i> &lt; 0.05). Sensory evaluation revealed that color scores were decreased with increasing CPM amount (<i>P</i> &lt; 0.05), while taste, texture, odor, and overall acceptability scores were not affected (<i>P</i> &gt; 0.05) compared to the control. This study recommends the use of 10 and 15% CPM in the preparation of functional yogurt.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3602–3612"},"PeriodicalIF":2.8,"publicationDate":"2025-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094453","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":"Automatic NMR Spectral Profiling of Commercial Cow’s Milk","authors":"Brian L. Lee,&nbsp;Alyaa Selim,&nbsp;Alanne Tenório Nunes,&nbsp;Prashanthi Kovur,&nbsp;Rupasri Mandal and David S. Wishart*,&nbsp;","doi":"10.1021/acsfoodscitech.5c00268","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00268","url":null,"abstract":"<p >MagMet is a program capable of automatically processing and profiling one-dimensional (1D) ¹H NMR spectra of complex mixtures of small molecules. We have previously adapted MagMet for the automated analysis of human biofluids, including filtered serum and fecal extracts as well as beverages such as wine and beer. In this study, we have developed a new version of MagMet (MagMet-M) capable of profiling the 1D ¹H NMR spectra of commercial cow’s milk acquired at 700 MHz. This version of MagMet contains a library of 81 abundant, small molecule metabolites commonly detected in commercial cow’s milk samples. MagMet-M was optimized to accurately identify and quantify these metabolites in four types of commercial cow’s milk with varying milk fat content. The performance of the automated profiling by MagMet-M was evaluated by comparison to manual profiling using the commercial software Chenomx (version 8.3). Good agreement was observed between the two programs, with overall median and mean absolute percent error of 5 and 9%, respectively. Furthermore, automated analysis by MagMet-M is more than ten times faster than manual analysis, making MagMet-M suitable for high throughput applications. MagMet is available at https://www.magmet.ca.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 8","pages":"2989–2999"},"PeriodicalIF":2.8,"publicationDate":"2025-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840551","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":"Characterization of Nonvolatile and Volatile Flavor Profiles of Honey Peach Fruits from Five Different Cultivars by HPLC and GC-IMS Coupled with Multivariate Statistical Analysis","authors":"Yan Cui*,&nbsp;Lin Zhu,&nbsp;Haitao Shang,&nbsp;Xiaoting Xuan,&nbsp;Xudong Lin and Shanqiao Chen,&nbsp;","doi":"10.1021/acsfoodscitech.5c00215","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00215","url":null,"abstract":"<p >This research characterized the nonvolatile and volatile flavor compounds of five representative honey peach cultivars (Chiyue, Hujingmilu, Baili, Liangfang, and Yulu) from Fenghua City using HPLC and GC-IMS, coupled with multivariate analysis. Total soluble solids (TSS), titratable acid (TA), TSS/TA ratio, pH, and total phenolic content varied significantly among cultivars. Liangfang had the highest sugar levels, contributing to its elevated sweetness. A total of 33 volatiles were identified, with ethyl acetate, hex-2-enal, and hexanal dominating. The cultivars were grouped into three clusters based on their volatile profiles. Thirteen key aroma compounds (relative odor activity value &gt;1) were identified. Chiyue and Hujingmilu had high levels of limonene and isobutyl acetate, while Baili exhibited green notes from hex-2-enal and 2-methylbutanal. Yulu showed the highest levels of (<i>E</i>)-2-hexenyl acetate, ethyl hexanoate, ethyl 2-methylbutyrate, hexanal, and linalool with fruity, green, and floral aromas. This research provides insights for peach flavor analysis and breeding.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 8","pages":"2936–2950"},"PeriodicalIF":2.8,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840485","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":"Canola Proteins at the Air–Water Interface","authors":"Xenya Vasiu,&nbsp; and ,&nbsp;Vassilis Kontogiorgos*,&nbsp;","doi":"10.1021/acsfoodscitech.5c00603","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00603","url":null,"abstract":"<p >This study investigated the interfacial behavior and viscoelastic properties of canola proteins at air–water interfaces in the presence or absence of salt. Pendant drop tensiometry, kinetic modeling, compression isotherms, Brewster angle microscopy (BAM), and dilatational rheology have been employed. Salt accelerates protein adsorption at the air–water interface, but it does not affect diffusion or rearrangement kinetics. The construction of compression isotherms revealed the formation of irreversible 2D networks, and BAM imaging showed microstructural faults. The elasticity and irreversibility of these films were confirmed using dilatational rheology, where the elastic modulus remained frequency-independent throughout the experimental window. Protein films were largely unaltered by salt in the linear viscoelastic range of the interface. However, notable effects were observed outside the linear viscoelastic range, where salt influenced mechanical responses, leading to strain-hardened interfaces. This study links the structural characteristics of canola protein to its functionalities, suggesting improvements in interfacial properties for sustainable foods.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3554–3562"},"PeriodicalIF":2.8,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094451","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":"Alternative Proteins: A Review of Cutting-Edge Advances in Extraction Methods, Taste Acceptance, Nutrition, and Health Applications","authors":"Umme Farwa,&nbsp;Ayesha Jabeen,&nbsp;Gulden Goksen*,&nbsp;Farooq Anwar,&nbsp;Muhammad Adnan Ayub and Muhammad Zubair*,&nbsp;","doi":"10.1021/acsfoodscitech.5c00293","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00293","url":null,"abstract":"<p >Over the years, the direct use of alternative proteins has increased worldwide due to the unavailability of animal protein, economic demand for protein and animal disease. This review covers the recent advancements in alternative protein by explaining generations and types of alternative proteins, constituents, advanced extraction methods, taste and applications in the health and food industry, with future perspectives. The biggest obstruction to consuming these alternatives is the existence of antinutrients, which are partially offset by the possibility that they play an effective health-endorsing role. However, the consumption of oilseeds, legumes, and cereals gives a proportionate profile of amino acids. Meat substitutes are effective due to their lack of cholesterol, lower cost, and meat-like texture. Different extraction methods are used to extract proteins, and are divided into physical, chemical, and modern techniques. These proteins have large-scale applications in the food industry, such as fluorescence proteins, flavours, or reducing greenhouse emissions.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 8","pages":"3012–3029"},"PeriodicalIF":2.8,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840484","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":"Development and Characterization of a Biodegradable Film Using Copaifera officinalis Essential Oil-Loaded Starch Microparticles","authors":"Karin Krystina M. Nascimento,&nbsp;Emersom S. Lima,&nbsp;Patrícia Danielle O. Almeida,&nbsp;Saulo A. da Rocha Breves,&nbsp;Newton L. Garcia Junior,&nbsp;Tatiane P. de Souza,&nbsp;Guilherme M. Gelfuso,&nbsp;Luiz Paulo M. de Oliveira and Keyla E. R. Holanda*,&nbsp;","doi":"10.1021/acsfoodscitech.5c00377","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00377","url":null,"abstract":"<p >This study evaluated the effects of the incorporation of copaiba essential oil in corn starch in encapsulated and direct forms in films formulated with poly(vinyl alcohol), polyvinylpyrrolidone, and propylene glycol. The characterization of the essential oil, performed via gas chromatography coupled to mass spectrometry, identified β-caryophyllene as the main sesquiterpene. From the oil, a nanoemulsion was developed that, after spray drying, provided the microparticles used in the production of films using the casting technique. The encapsulated copaiba essential oil (CEO) showed an encapsulation efficiency (%) of 76.12% ± 0.15. Thermogravimetric analysis revealed that the encapsulated CEO microparticles showed higher thermal stability than free essential oil, preserving the structural integrity of their compounds even at high temperatures. The F3 film containing encapsulated CEO presented the lowest thickness (0.48 ± 0.05) and the lowest moisture content (16.07 ± 0.06) compared to the F2 film with CEO in the nonencapsulated form and the F1 control film, evidencing a more stable interaction between the encapsulated oil and the starch matrix. The hydration capacity of F3 was positioned between those observed in the F1 and F2 films, suggesting that the encapsulation technique improved the structural compatibility and improved water retention over time. The F1 film presented a tensile strength of 5.15 MPa, while the F3 and F2 films presented slightly higher values of 5.41 and 5.33 MPa, respectively. The modulus of elasticity of F1 was 1.40 MPa. In comparison, F2 showed a decrease, registering 1.28 MPa, which indicates greater flexibility, and F3 showed a slight increase, reaching 1.45 MPa, suggesting a relatively greater rigidity. The F3 film indicated a significant increase in elongation, reaching 41.79%, compared to F1’s 27.07% and F2’s 28.74%. These results suggest that encapsulation improved the ductility and mobility of the polymer chains, demonstrating the best balance between strength, rigidity and flexibility compared to the F1 and F2 films. In the FTIR spectra, it was evident that the addition of the encapsulated CEO affected the chemical structure of the film, as it demonstrated changes in the bands of the region 1750–1000 cm^–1, revealing that there were different interactions of the oil with the polymer matrix. These findings reinforce the promising use of encapsulated CEO in pharmaceuticals, healthcare, and biodegradable packaging.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 8","pages":"3061–3073"},"PeriodicalIF":2.8,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00377","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840483","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":"Turmeric and Red Cabbage Extract Composites with Chitosan as Natural Ingredient-Based pH-Responsive Intelligent Packaging Strips","authors":"Jessica R. Westlake,&nbsp;Andrew D. Burrows and Ming Xie*,&nbsp;","doi":"10.1021/acsfoodscitech.5c00483","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00483","url":null,"abstract":"<p >The successful fabrication and testing of two different intelligent packaging strips based on cross-linked chitosan composites containing (i) curcumin and (ii) red cabbage anthocyanins is reported. The intelligent strips were analyzed using selected analytical techniques, including Fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA), field emission scanning electron microscopy (FE-SEM), differential scanning calorimetry (DSC), and UV–visible spectroscopy (UV–vis). The tensile strength of the materials was evaluated, determining values for curcumin-containing films (CVGCurc) and anthocyanin-containing films (CVGRCE) of 9.5 and 9.9 MPa, respectively. The surface water contact angles were determined as 84.7 ± 3° and 56.5 ± 5° for CVGCurc and CVGRCE films. Furthermore, both intelligent film strips demonstrated strong UV-blocking capacities and good barrier properties to water vapor, determined as 2.6 × 10^–10 ± 0.6 × 10^–11 g·m^–1·s^–1·Pa^–1 and 3.65 × 10^–10 ± 0.8 × 10^–11, g·m^–1·s^–1·Pa^–1 for CVGCurc and CVGRCE films, respectively. Overall, the physiochemical properties determined show promising values for both films for application as intelligent packaging strips, with CVGCurc displaying improved performance in mechanical, barrier, and thermal investigations. Finally, the film strips were applied to a prawn degradation study, evaluating the pH-triggered color change over time. Both films displayed a significant color change with an increase in pH within the packaging headspace, with CVGRCE films showing the largest ΔE value (47.9). Therefore, these two intelligent films offer a proof-of-concept study for the application of cross-linked chitosan films to intelligent packaging. Indeed, the films can be considered a promising starting point for the development and commercialization of simple, green, and cost-effective smart packaging materials to aid consumers in an effort to minimize household food waste.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 8","pages":"3159–3168"},"PeriodicalIF":2.8,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00483","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840489","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}