ACS food science & technology最新文献_第4页

Evaluation of the Prebiotic Potential of Caimito (Chrysophyllum cainito) Pulp Using the ARIS Human Gut Microbiota Model 利用ARIS人体肠道菌群模型评价金白杨（Chrysophyllum cainito）纸浆的益生元潜力

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ACS food science & technology Pub Date : 2026-09-18 Epub Date: 2026-08-28 DOI: 10.1021/acsfoodscitech.6c00362

Gabriela R. Tapia-Álvarez, Marisela González-Ávila, Yara D. Hinojosa-Ornelas, Élida Gastélum-Martínez, Inocencio Higuera-Ciapara, Luis M. Peña-Rodríguez

{"title":"Evaluation of the Prebiotic Potential of Caimito (Chrysophyllum cainito) Pulp Using the ARIS Human Gut Microbiota Model","authors":"Gabriela R. Tapia-Álvarez, Marisela González-Ávila, Yara D. Hinojosa-Ornelas, Élida Gastélum-Martínez, Inocencio Higuera-Ciapara, Luis M. Peña-Rodríguez","doi":"10.1021/acsfoodscitech.6c00362","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00362","url":null,"abstract":"Intestinal dysbiosis and oxidative stress are increasinglylinkedto chronic diseases, making functional foods with antioxidant propertiespromising options for disease prevention. This study investigatedthe potential intestinal health benefits of spray-dried microencapsulated(SDM) caimito (Chrysophyllum cainito) pulp as a functionalingredient using the automated robotic intestinal system (ARIS) asan ex vivo gut microbiota model. While SDM caimito pulp resulted ina 2-fold enrichment of total phenolic content compared to the freeze-driedcontrol (FDC), both treatments exhibited surprisingly limited antioxidantactivity during simulated small intestine digestion, the primary sitewhere absorption is typically expected. However, both treatments demonstratedsignificant antioxidant activity within the large intestine, suggestingthat the bioactive metabolites are effectively released for interactionwith the microbiome and evidence the bioactive potential of the polyphenolsfrom caimito pulp in the colon. Furthermore, SDM caimito pulp provedto be superior to the FDC by offering a more effective and sustainabledual-modulatory functional effect, selectively promoting beneficialmetabolic clusters while suppressing proinflammatory groups withinthe gut microbiota and resulting in a sustained increase in the productionof n-butyric acid, a metabolite with significant health implications,whereas the administration of FDC only induced a temporary spike inthis short-chain fatty acid (SCFA) concentration. These results positionthe SDM caimito pulp as a homogeneous, predictable, standardized ingredientand promising candidate for functional food development, offeringa potential metabolic modulating effect (prebiotic-like) that shouldbe validated in human clinical trials.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 9","pages":"2826–2836"},"PeriodicalIF":3.0,"publicationDate":"2026-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148980744","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

Stabilizing the Quality of Fresh Sichuan Pepper (Zanthoxylum bungeanum Maxim.) via Quick- Freezing Preservation Technology and Packaging Methods 用速冻保鲜技术和包装方法稳定新鲜花椒的品质

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ACS food science & technology Pub Date : 2026-09-18 Epub Date: 2026-08-25 DOI: 10.1021/acsfoodscitech.6c00328

Xinyuan Zhu, Yanling Qing, Junhang Ye, Xiang Zhu, Xiaoyan Hou, Guanghui Shen, Qiang Cui, Jie Yu, Hong Liu, Jie Wang, Jinliu He, Zhiqing Zhang

{"title":"Stabilizing the Quality of Fresh Sichuan Pepper (Zanthoxylum bungeanum Maxim.) via Quick- Freezing Preservation Technology and Packaging Methods","authors":"Xinyuan Zhu, Yanling Qing, Junhang Ye, Xiang Zhu, Xiaoyan Hou, Guanghui Shen, Qiang Cui, Jie Yu, Hong Liu, Jie Wang, Jinliu He, Zhiqing Zhang","doi":"10.1021/acsfoodscitech.6c00328","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00328","url":null,"abstract":"This work aimed to develop a preservation strategy combiningquick-freezingtechnology with appropriate packaging materials to stabilize the qualityof Sichuan pepper (Zanthoxylum bungeanum Maxim.) during frozen storage. First, the effects of quick-freezingparameters (temperature, time, and the number of stacking layers)on the quality of Sichuan pepper were investigated; then the qualitystability of quick-frozen fresh Sichuan pepper during storage wasevaluated using four packaging materials, including aluminum-plastic(Al/PET/PE), polyphenylene ether (PPE), polyethylene-polyamide (PA/PE),and polyethylene–polyethylene terephthalate (PE/PET). The resultsshowed that freezing temperature had the greatest impact on preservationeffectiveness, followed by stacking layers, and then freezing time.The optimal quick-freezing parameters were determined to be a freezingtemperature of −100 °C, a freezing time of 25 min, andone stacking layer. Al/PET/PE packaging provided the best preservationeffect. After 150 days of storage, the L* and a* of the Sichuan pepper packagedin Al/PET/PE decreased by 15.5% and 16.04%, respectively. The numbingsubstances and volatile oil content decreased by 12.42% and 4.33%,respectively. Ultimately, the linalool and limonene contents decreasedby 16.83% and 12.75%, respectively. Overall, the optimized quick-freezingtreatment combined with Al/PET/PE packaging effectively delayed browningand limited the loss of important flavor components during frozenstorage.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 9","pages":"2801–2811"},"PeriodicalIF":3.0,"publicationDate":"2026-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148980781","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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Algae Processing: Harnessing a Sustainable Protein Source to Combat Food Insecurity 藻类加工：利用可持续蛋白质来源应对粮食不安全

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ACS food science & technology Pub Date : 2026-09-18 Epub Date: 2025-11-17 DOI: 10.1021/acsfoodscitech.5c00443

Choon Hui Tan, Ching Lik Hii, Ahmad Ibrahim, Serene En Hui Tung, Apurav Krishna Koyande, Kalvin Meng Jun Chuo, Mrudula Guggilla, Pascal Degraeve

{"title":"Algae Processing: Harnessing a Sustainable Protein Source to Combat Food Insecurity","authors":"Choon Hui Tan, Ching Lik Hii, Ahmad Ibrahim, Serene En Hui Tung, Apurav Krishna Koyande, Kalvin Meng Jun Chuo, Mrudula Guggilla, Pascal Degraeve","doi":"10.1021/acsfoodscitech.5c00443","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00443","url":null,"abstract":"Plant- and animal-based proteinsplay a significant role in addressingglobal food challenges such as malnutrition and food insecurity. However,factors such as population growth and climate change have significantlyimpacted protein availability. Consequently, this requires food productionto increase by approximately 70% by the year 2050 to meet the risingprotein demand. Various research endeavors have embarked to find analternative protein source, and algae protein has been identifiedas one of the potential solutions. It has been reported in the literaturethat some seaweed and microalgae species have similar or higher proteinlevels as compared to meat, egg, soybean, and milk. Studies have alsoreported that bioactive peptides and associated phytochemicals presentin algae exhibit excellent functional characteristics, showcasingantioxidant, anticancer, antihypertensive, antidiabetic, and anti-inflammatoryproperties. This review paper puts emphasis on the effect of processingon the functional properties, including the structure–functionrelationship of algae protein. Currently, the algae market is experiencingextensive growth opportunities with diverse applications in food,livestock, fertilizer, energy, nutraceutical, and pharmaceutical industries.Hence, it is proposed that sustainable production and processing ofalgae should be governed by a policy and regulatory framework thatintegrates into existing policies linking the agriculture, environment,energy, and biotechnology sectors.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 9","pages":"2683–2699"},"PeriodicalIF":3.0,"publicationDate":"2026-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148980794","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

Postharvest Quality and Functional Stability of White-Fleshed Sweet Potatoes with Cactus Mucilage Coatings and Packaging 仙人掌黏液包衣及包装的白肉甘薯采后品质及功能稳定性

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ACS food science & technology Pub Date : 2026-09-18 Epub Date: 2026-09-08 DOI: 10.1021/acsfoodscitech.6c00404

Ariel Sharon de Araújo Nogueira Marcelino, Valécia Nogueira Santos e Silva, Fred Augusto Lourêdo de Brito, Hugo Rafael Bentzen Santos, Sarah Alencar de Sá, Natanael Lucena Ferreira, Antônio Lourenço Bezerra, Gleison Silva Oliveira, Ivanice da Silva Santos, Adriano Do Nascimento Simões

{"title":"Postharvest Quality and Functional Stability of White-Fleshed Sweet Potatoes with Cactus Mucilage Coatings and Packaging","authors":"Ariel Sharon de Araújo Nogueira Marcelino, Valécia Nogueira Santos e Silva, Fred Augusto Lourêdo de Brito, Hugo Rafael Bentzen Santos, Sarah Alencar de Sá, Natanael Lucena Ferreira, Antônio Lourenço Bezerra, Gleison Silva Oliveira, Ivanice da Silva Santos, Adriano Do Nascimento Simões","doi":"10.1021/acsfoodscitech.6c00404","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00404","url":null,"abstract":"Edible coatings based on plant-derived biopolymers arepromisingtools to preserve the functional quality of fresh foods. Sweet potatois considered a functional food due to its bioactive compound content,although these attributes may be compromised during postharvest storage.This study evaluated edible coatings formulated with cactus mucilagefrom Nopalea cochenillifera and Opuntia stricta, applied alone or combined with polypropylenepackaging, on the physicochemical quality, bioactive compounds, andantioxidant activity of white-fleshed sweet potatoes. Roots were storedunder refrigeration followed by shelf-life simulation. The combineduse of coating and packaging reduced fresh weight loss from 22.95%in untreated roots to 1.93% in the best-performing treatment, preservedvisual quality, and maintained higher total phenolic compound levels.In addition, coated roots exhibited DPPH radical scavenging activityof up to 22.9% and FRAP values up to 2.61 mmol Fe2+ kg–1 FW during storage. Optical microscopy confirmed theadhesion of the mucilage coating. While packaging primarily controlleddehydration, edible coatings contributed to the stabilization of functionalattributes, supporting cactus mucilage as a sustainable strategy toenhance sweet potato functional quality.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 9","pages":"2837–2845"},"PeriodicalIF":3.0,"publicationDate":"2026-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148980757","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

Microplastics–Lactic Acid Bacteria Interplay: Alterations in Probiotic Function and Microplastic Integrity 微塑料-乳酸菌的相互作用：益生菌功能和微塑料完整性的改变

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ACS food science & technology Pub Date : 2026-09-18 Epub Date: 2026-08-27 DOI: 10.1021/acsfoodscitech.6c00423

Diana G. Hernández-Aguilar, Lourdes Santiago-López, Tomás J. Madera-Santana, Hugo S. García, Belinda Vallejo-Cordoba, Aarón F. González-Córdova, Adrián Hernández-Mendoza

{"title":"Microplastics–Lactic Acid Bacteria Interplay: Alterations in Probiotic Function and Microplastic Integrity","authors":"Diana G. Hernández-Aguilar, Lourdes Santiago-López, Tomás J. Madera-Santana, Hugo S. García, Belinda Vallejo-Cordoba, Aarón F. González-Córdova, Adrián Hernández-Mendoza","doi":"10.1021/acsfoodscitech.6c00423","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00423","url":null,"abstract":"This study evaluated the potential reciprocal effectsassociatedwith interactions between lactic acid bacteria (LAB) with probioticpotential and two common microplastics, polyethylene terephthalate(PET) and poly(vinyl alcohol) (PVA), under controlled in vitro conditions. Bacterial growth, adhesion-related properties (autoaggregation,hydrophobicity, and coaggregation), safety-related traits (hemolyticactivity and mucin degradation), antioxidant activity (ABTS scavengingand oxidative hemolysis inhibition), and anti-inflammatory activity(lipoxygenase and trypsin inhibition) were analyzed, along with structuraland thermal changes in microplastics. Microplastic exposure did notaffect bacterial growth (p > 0.05) but reducedautoaggregationand hydrophobicity (p < 0.05). None of the strainsshowed hemolytic activity, although mucin degradation increased. Antioxidantand anti-inflammatory activities decreased (p <0.05). In addition, FTIR, thermal analysis, and microscopy revealedchanges in the chemical composition, thermal behavior, and morphologyof PET and PVA after interaction with LAB. Overall, microplasticsmodulate key probiotic-associated functions in LAB without compromisingbacterial viability, while selected strains remain partially resilientand induce physicochemical changes in microplastic particles.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 9","pages":"2861–2876"},"PeriodicalIF":3.0,"publicationDate":"2026-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148980785","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

Release of Nanoplastic and Microplastic from Polyethylene and Polylactic Acid Lined Single Use Paper Cups 聚乙烯和聚乳酸内衬一次性纸杯中纳米塑料和微塑料的释放

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ACS food science & technology Pub Date : 2026-09-18 Epub Date: 2026-08-25 DOI: 10.1021/acsfoodscitech.6c00541

Ke Shi, Elvis D. Okoffo, Cassandra Rauert, Kevin V. Thomas

{"title":"Release of Nanoplastic and Microplastic from Polyethylene and Polylactic Acid Lined Single Use Paper Cups","authors":"Ke Shi, Elvis D. Okoffo, Cassandra Rauert, Kevin V. Thomas","doi":"10.1021/acsfoodscitech.6c00541","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00541","url":null,"abstract":"Biodegradable plastics are increasinglypromoted as sustainablealternatives to conventional plastics; however, their potential torelease microplastics (MPs, >1 μm) and nanoplastics (NPs,10–1000nm) during use remains poorly understood. This study compared particlerelease from polyethylene (PE)-lined and polylactic acid (PLA)-linedsingle-use paper cups under hot water conditions using an integratedanalytical workflow combining pyrolysis–gas chromatography–massspectrometry (Py-GC-MS), asymmetrical flow field-flow fractionationwith multiangle light scattering (AF4-MALS) coupled with off-linePy-GC-MS, nanoparticle tracking analysis, and electron microscopy.PLA-lined cups released approximately 12-fold higher total particlemass than PE-lined cups, with concentrations of 11.6 and 0.9 μg/L,respectively. PLA-derived nanoparticles were confirmed in 60–130nm and 200–300 nm fractions, whereas PE nanoparticles werenot detected. Surface analysis revealed physical deformation of PLAcoatings after hot water exposure without detectable chemical degradation.These findings demonstrate that biodegradable plastics can releasenanoplastics during routine use, highlighting a previously overlookedpathway of consumer exposure.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 9","pages":"2988–2998"},"PeriodicalIF":3.0,"publicationDate":"2026-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148980783","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

Volatile Components of Desalinated Jujube Pigment Analyzed by Electronic Nose and HS-SPME-GC-MS at Different pH Levels 不同pH值下脱盐红枣色素挥发性成分的电子鼻及HS-SPME-GC-MS分析

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ACS food science & technology Pub Date : 2026-09-18 Epub Date: 2026-08-13 DOI: 10.1021/acsfoodscitech.6c00507

Junlan Li, Shunmeng Chen, Yuchun Zhou

{"title":"Volatile Components of Desalinated Jujube Pigment Analyzed by Electronic Nose and HS-SPME-GC-MS at Different pH Levels","authors":"Junlan Li, Shunmeng Chen, Yuchun Zhou","doi":"10.1021/acsfoodscitech.6c00507","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00507","url":null,"abstract":"The waste residue produced during the processing of driedjujubesis rich in natural pigments and is a valuable resource that deservesattention and recycling. In this study, the fruit residue from thejujube beverage production process was used as the raw material toextract peel pigment with KOH solution, followed by desalination usingD155 resin. The volatile components in the jujube pigments obtainedafter desalination at different pH gradients were analyzed by SEM,electronic nose, and HS-SPME-GC-MS. Results show that pigments atpH 6.5 and 7.5 have a loose, porous structure. Volatile profiles ofcontrol, pH 4.5, and 7.5 differ clearly in aldehydes, ketones, andalcohols. A total of 199 chromatographic peak signals were retrievedfrom the mass spectrometry library across 5 samples. Only 29 volatilecompounds with a matching degree of ≥70% were reliably andqualitatively identified. Multivariate analysis identified nine compoundswith VIP ≥ 1: acetic acid, acetone, 2-butanone, 2-pentanone,2-heptanone, 2-octanone, 2-nonanone, 2-undecanone, and ethyl acetate.Cluster analysis grouped the control as Class I, pH 4.5 and 5.5 asClass II, and pH 6.5 and 7.5 as Class III. Electronic nose and GC-MSresults were consistent. The impact of varying pH values on the flavorcharacteristics of jujube pigments was initially investigated. Itwas further verified that it is viable to differentiate jujube pigmentstreated under different pH gradients using characteristic volatileflavor substances.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 9","pages":"2956–2965"},"PeriodicalIF":3.0,"publicationDate":"2026-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148985216","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

Application of Soybean Oil Organogel as a Cryoprotectant in Frozen Sourdough: Rheological and Textural Characterization 大豆油有机凝胶作为冷冻保护剂在冷冻酵母中的应用：流变学和结构表征

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ACS food science & technology Pub Date : 2026-09-18 Epub Date: 2026-08-27 DOI: 10.1021/acsfoodscitech.5c01151

Mariela Menchaca-Armenta, Jesús E. Gerardo-Rodríguez, Daniel A. Carranza-Cruz, Nydia E. Buitimea-Cantúa, Ariadna T. Bernal-Mercado, Jesús E. Chan-Higuera, Ramón F. Dórame-Miranda, José L. Espinoza-Acosta

{"title":"Application of Soybean Oil Organogel as a Cryoprotectant in Frozen Sourdough: Rheological and Textural Characterization","authors":"Mariela Menchaca-Armenta, Jesús E. Gerardo-Rodríguez, Daniel A. Carranza-Cruz, Nydia E. Buitimea-Cantúa, Ariadna T. Bernal-Mercado, Jesús E. Chan-Higuera, Ramón F. Dórame-Miranda, José L. Espinoza-Acosta","doi":"10.1021/acsfoodscitech.5c01151","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c01151","url":null,"abstract":"This study investigatesthe application of soybean oilorganogelsas cryoprotectants in frozen sourdough and their impact on the rheologicaland textural properties. Sourdoughs incorporating 0%, 5%, and 10%organogel were frozen for up to 28 days and evaluated through frequencysweep tests, texture analysis, and bread quality assessment. Resultsrevealed that organogel addition significantly influenced sourdoughviscoelasticity, with 5% organogel enhancing viscoelastic propertiesduring a short frozen storage period and 10% organogel for longerstorage. Textural analysis showed that organogels reduced stickinessand preserved firmness and cohesiveness over time, suggesting a protectiveeffect against ice-crystal damage and moisture redistribution. Breadmade with an organogel-supplemented sourdough exhibited improved specificvolume, springiness, and lower firmness, particularly with 5% treatments.Pearson correlations demonstrated strong associations between thesourdough consistency and final bread texture. These findings suggestthat organogels offer an unexplored application in frozen products,as a promising strategy to enhance frozen sourdough stability, maintainmicrobial functionality, and improve bread quality in frozen bakeryapplications.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 9","pages":"2751–2759"},"PeriodicalIF":3.0,"publicationDate":"2026-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148985299","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

Farnesol, a Natural Alternative for Food Preservation: Sources, Mechanisms, and Niche Incorporation Strategies 法尼醇，食品保存的天然替代品：来源、机制和生态位整合策略

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ACS food science & technology Pub Date : 2026-09-18 Epub Date: 2026-08-24 DOI: 10.1021/acsfoodscitech.6c00318

Abarna Kamalakannan, Meenakshi Sundaram Muthuraman

引用次数: 0

Occurrence of Genotoxic Furan-2(5H)-one in Heated Milk and Pancakes: Key Role of Lactose and Free Radicals during Cooking 基因毒性呋喃-2(5H)- 1在加热牛奶和煎饼中的发生：烹饪过程中乳糖和自由基的关键作用

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ACS food science & technology Pub Date : 2026-08-21 Epub Date: 2026-08-11 DOI: 10.1021/acsfoodscitech.6c00226

Alexandre Dusart, Constance Hermans, Sonia Collin

{"title":"Occurrence of Genotoxic Furan-2(5H)-one in Heated Milk and Pancakes: Key Role of Lactose and Free Radicals during Cooking","authors":"Alexandre Dusart, Constance Hermans, Sonia Collin","doi":"10.1021/acsfoodscitech.6c00226","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00226","url":null,"abstract":"Furan-2(5H)-one is a genotoxic α,β-unsaturatedlactone occurring naturally in heat-processed foods. Its formationpathways in food systems remain poorly understood. This study combinesanalyses of commercial milks and model systems to evidence which factorsinfluence their synthesis, with a special focus on furfuryl alcoholas the key intermediate. Although the threshold of toxicological concernfor furan-2(5H)-one is 0.15 μg person−1·day−1, growing-up cow milks and chocolatedrinks were found to contain up to 383 and 521 μg·kg−1, respectively, versus <50 μg·kg−1 in soy-based alternatives. Under severe heating conditions(133 °C, 20 min), furan-2(5H)-one levels reached5741 μg·kg−1 in cow milk, significantlyexceeding the levels measured in lactose-free milk (266 μg·kg−1). Pancakes prepared with lactose-containing milksimilarly exhibited substantially higher concentrations (650 μg·kg−1) than their lactose-free counterparts (26 μg·kg−1). Results obtained with aqueous model systems demonstratedthe pivotal role of disaccharides and Fenton reagents in furan-2(5H)-one formation. Our data raise concerns regarding theoccurrence of this compound in other thermally processed foods.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 8","pages":"2273–2279"},"PeriodicalIF":3.0,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148769671","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