ACS food science & technology最新文献

{"title":"Pickering Emulsions as Catalytic Systems in Food Applications.","authors":"Joan Oñate Narciso, Robert Soliva-Fortuny, Laura Salvía-Trujillo, Olga Martín-Belloso","doi":"10.1021/acsfoodscitech.4c00839","DOIUrl":"10.1021/acsfoodscitech.4c00839","url":null,"abstract":"<p><p>Enzyme catalysis is important in food processing, such as in baking, dairy, and fiber processing and beverages. A recent advancement in catalysis is the development of Pickering emulsions as enzymatic catalytic systems; however, the use of Pickering emulsions (PEs) as catalytic systems in foods remains largely underdeveloped. Challenges exist that inhibit the widespread adoption of PEs as catalytic systems in foods. These limitations include the limited food-grade solid particle stabilizers, their poor dual wettability, and the potential effects of surface modifications of the solid particles on the stability and efficiency of the PEs. In this Review, the two types of PE catalysis (Pickering-assisted catalysis and Pickering interfacial catalysis), their formation, and some of their applications in the food industry are presented. In addition, the proposed solutions and strategies to improve the PE catalyst design are introduced. An outlook on how the field of PE catalysis will progress is briefly highlighted.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 1","pages":"29-35"},"PeriodicalIF":2.6,"publicationDate":"2025-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11744749/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143017081","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":"Pickering Emulsions as Catalytic Systems in Food Applications","authors":"Joan Oñate Narciso*,&nbsp;Robert Soliva-Fortuny,&nbsp;Laura Salvía-Trujillo and Olga Martín-Belloso*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0083910.1021/acsfoodscitech.4c00839","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00839https://doi.org/10.1021/acsfoodscitech.4c00839","url":null,"abstract":"<p >Enzyme catalysis is important in food processing, such as in baking, dairy, and fiber processing and beverages. A recent advancement in catalysis is the development of Pickering emulsions as enzymatic catalytic systems; however, the use of Pickering emulsions (PEs) as catalytic systems in foods remains largely underdeveloped. Challenges exist that inhibit the widespread adoption of PEs as catalytic systems in foods. These limitations include the limited food-grade solid particle stabilizers, their poor dual wettability, and the potential effects of surface modifications of the solid particles on the stability and efficiency of the PEs. In this Review, the two types of PE catalysis (Pickering-assisted catalysis and Pickering interfacial catalysis), their formation, and some of their applications in the food industry are presented. In addition, the proposed solutions and strategies to improve the PE catalyst design are introduced. An outlook on how the field of PE catalysis will progress is briefly highlighted.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 1","pages":"29–35 29–35"},"PeriodicalIF":2.6,"publicationDate":"2025-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00839","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143091066","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":"Pharmacokinetic Profiles of Melinjo Seed Extract Components in Rats","authors":"Masayuki Yamaga,&nbsp;Tomoki Kishimoto,&nbsp;Hiroko Tani,&nbsp;Mary Ann Suico,&nbsp;Tsuyoshi Shuto* and Tomoki Ikuta*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0080310.1021/acsfoodscitech.4c00803","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00803https://doi.org/10.1021/acsfoodscitech.4c00803","url":null,"abstract":"<p >Melinjo (<i>Gnetum gnemon</i> L.) seeds are rich in resveratrol (RES) and its dimers, gnetin C and gnemonoside A. They have various pharmacological benefits, and antioxidant and anti-inflammatory properties; however, their pharmacokinetics, especially in animal models, must be better understood. This study aimed to elucidate the pharmacokinetics of melinjo seed extract (MSE) components in rats. Plasma samples were collected up to 24 h after intergastric administration of MSE (1000 mg/kg), gnetin C, or gnemonoside A (51 μmol/kg each). RES was present as conjugates, with maximum plasma concentration (1065 nM) achieved at 6 h postadministration of MSE. The plasma concentrations of gnetin C and gnemonoside A following MSE administration were sustained, and their absorption rates, based on the AUC–dose relationship, reached 13.7 and 4.8%, respectively, and higher than that of each standard alone. These findings indicate that MSE enhances the absorption of RES and its derivatives, potentially supporting their therapeutic applications and functional foods.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"653–658 653–658"},"PeriodicalIF":2.6,"publicationDate":"2025-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452526","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":"Innovative Infrared Spectroscopic Technologies for the Prediction of Deoxynivalenol in Wheat.","authors":"Polina Fomina, Antoni Femenias, Miriam Aledda, Valeria Tafintseva, Stephan Freitag, Michael Sulyok, Achim Kohler, Rudolf Krska, Boris Mizaikoff","doi":"10.1021/acsfoodscitech.4c00730","DOIUrl":"10.1021/acsfoodscitech.4c00730","url":null,"abstract":"<p><p>Mycotoxin contamination in cereals is a global food safety concern. One of the most common mycotoxins in grains is deoxynivalenol (DON), a secondary metabolite produced by the fungi<i>Fusarium graminearum</i> and <i>Fusarium culmorum</i>. Exposure to DON can lead to adverse health effects in both humans and animals including vomiting, dizziness, and fever. Hence, the development of analytical technologies capable of predicting mycotoxin contamination levels in grains is crucial. In this study, we emphasize innovative infrared (IR) spectroscopic technologies for the prediction of DON in wheat along the food supply chain. The performance of an IR laser spectroscopic platform for on-site or laboratory confirmative analysis was evaluated. Furthermore, the performance of a handheld IR spectrometer for preliminary screening during transportation, storage, or harvesting was assessed. The accuracy of cross validation (Acc_CV) obtained with the laser spectrometer reached 92%, while the handheld IR spectrometer achieved 84.6%. Hence, both technologies prove significant potential for rapid mycotoxin detection.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 1","pages":"209-217"},"PeriodicalIF":2.6,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11744748/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143017078","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":"Postharvest Mold Growth Control in Raspberries and Blackberries Using Cinnamon Essential Oil-Loaded Alginate Beads","authors":"Maria J. Paris,&nbsp;Emma Mani-López,&nbsp;Nelly Ramírez-Corona and Aurelio López-Malo*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0064910.1021/acsfoodscitech.4c00649","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00649https://doi.org/10.1021/acsfoodscitech.4c00649","url":null,"abstract":"<p >This study aims to evaluate the mold growth inhibition on raspberries (<i>Rubus idaeus</i>) and blackberries (<i>Rubus fruticosus</i>) utilizing alginate beads with cinnamon (<i>Cinnamomum zeylanicum</i>) essential oil (CEO). A thermogravimetric (TGA)/differential thermal analysis (DTA) of CEO alginate beads was performed to evaluate the behavior of the loaded material. Furthermore, the impact of CEO-alginate beads on berries’ sensory quality was performed. During 21 days, inoculated fruits with four molds (<i>Botrytis cinerea</i>, <i>Penicillium expansum</i>, <i>Penicillium italicum</i>, <i>Cladosporium cladosporioides</i>) were exposed to beads at temperatures of 25, 15, and 4 °C. CEO-alginate beads better controlled mold growth on raspberries than on blackberries. Higher CEO concentrations and lower temperatures resulted in a longer lag phase and a lower growth probability. The thermogravimetric analysis confirmed the inclusion of CEO into the alginate matrix. The sensory quality of berries exposed to CEO-alginate beads was similar to the nonexposed. CEO-alginate beads can extend berries’ shelf life by preventing mold growth, offering a natural and safe alternative.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 1","pages":"127–136 127–136"},"PeriodicalIF":2.6,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00649","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143091392","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":"Innovative Infrared Spectroscopic Technologies for the Prediction of Deoxynivalenol in Wheat","authors":"Polina Fomina,&nbsp;Antoni Femenias,&nbsp;Miriam Aledda,&nbsp;Valeria Tafintseva,&nbsp;Stephan Freitag,&nbsp;Michael Sulyok,&nbsp;Achim Kohler,&nbsp;Rudolf Krska and Boris Mizaikoff*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0073010.1021/acsfoodscitech.4c00730","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00730https://doi.org/10.1021/acsfoodscitech.4c00730","url":null,"abstract":"<p >Mycotoxin contamination in cereals is a global food safety concern. One of the most common mycotoxins in grains is deoxynivalenol (DON), a secondary metabolite produced by the fungi<i>Fusarium graminearum</i> and <i>Fusarium culmorum</i>. Exposure to DON can lead to adverse health effects in both humans and animals including vomiting, dizziness, and fever. Hence, the development of analytical technologies capable of predicting mycotoxin contamination levels in grains is crucial. In this study, we emphasize innovative infrared (IR) spectroscopic technologies for the prediction of DON in wheat along the food supply chain. The performance of an IR laser spectroscopic platform for on-site or laboratory confirmative analysis was evaluated. Furthermore, the performance of a handheld IR spectrometer for preliminary screening during transportation, storage, or harvesting was assessed. The accuracy of cross validation (Acc_CV) obtained with the laser spectrometer reached 92%, while the handheld IR spectrometer achieved 84.6%. Hence, both technologies prove significant potential for rapid mycotoxin detection.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 1","pages":"209–217 209–217"},"PeriodicalIF":2.6,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00730","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143091281","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":"Improving the Oxidative Stability of Sunflower Oil through Supercritical Impregnation-Assisted PLA/Cinnamaldehyde Active Packaging","authors":"Carolina Villegas*,&nbsp;Emma Talón,&nbsp;Amparo Chiralt,&nbsp;Alejandra Torres,&nbsp;Julio Romero,&nbsp;María José Galotto and Abel Guarda,&nbsp;","doi":"10.1021/acsfoodscitech.4c0082110.1021/acsfoodscitech.4c00821","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00821https://doi.org/10.1021/acsfoodscitech.4c00821","url":null,"abstract":"<p >In the present study, the supercritical impregnation process using carbon dioxide (scCO₂) was applied to incorporate the active compound cinnamaldehyde into PLA films, aiming to develop an innovative active food packaging solution. This approach leverages the unique properties of scCO₂ to achieve efficient incorporation of bioactive compounds. Impregnation tests were performed at a pressure of 12 MPa, a constant temperature of 40 °C, and a controlled depressurization rate of 1 MPa min^–1, ensuring optimal conditions for the process. The impact of the active compound incorporation via this cutting-edge technique on the oxygen and water vapor barrier properties of the films was thoroughly evaluated, revealing critical insights into material performance. In addition, the release kinetics of cinnamaldehyde in different food simulants were analyzed, and the partition (<i>K</i>_PLA/SS) and diffusion (<i>D</i>_Ci) coefficients were determined, providing a deeper understanding of compound migration behavior. The oxidative stability of sunflower oil under accelerated storage conditions was also assessed, demonstrating the efficacy of the impregnated films in preserving oil quality. Key findings include the observation that the impregnation process and the incorporation of cinnamaldehyde induced a notable decrease in barrier properties, attributed to the plasticizing effects of the active compound and scCO₂. Furthermore, the highest release of cinnamaldehyde was observed in simulants with higher ethanol concentrations, emphasizing the interaction between the active films and food matrices. Finally, the impregnated films significantly enhanced the oxidative stability of sunflower oil, as evidenced by lower peroxide index values, conjugated dienes, and trienes compared to control samples. These results underscore the potential of supercritical impregnation as a sustainable and efficient technology for developing advanced active food packaging materials, offering improved functionality and extended shelf life for food products.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 1","pages":"350–358 350–358"},"PeriodicalIF":2.6,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143090993","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":"UV-Protective Cutting-Edge Polymer for Food Packaging with Natural and Nano Enhancements","authors":"Jasline Joseph,&nbsp;Rubalya Valantina Sathianathan*,&nbsp;Sweshna Chan Bose and Ashika Bhaskaran,&nbsp;","doi":"10.1021/acsfoodscitech.4c0067210.1021/acsfoodscitech.4c00672","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00672https://doi.org/10.1021/acsfoodscitech.4c00672","url":null,"abstract":"<p >Due to their potential to enhance the potency in the melioration of food aegis, nanoparticles (NP) with green materials have gained more interest in the area of food packaging. In the present work, active food wrappers were fabricated using an admixture Mg-ZnO (42.95 nm) with the biocomposite (BC) <i>Cymbopogan</i> and <i>Zingiber officinale</i>. The functional characteristics of active mixtures – AM (NP and BC) and their antibacterial activity were observed (<i>Escherichia coli</i> – 7.2 mm). GCMS analysis profiled the presence of antioxidants and antibacterial compounds. AM was embedded in a low-content polymer matrix and was analyzed for its structure, function, moisture content, solubility (S2 – 21.52%), water vapor transmission rate (S2 – 15%), and mechanical properties. The films were highly UV-protective with band gaps &gt;4 eV and perfectly encapsulated with poly(vinyl alcohol). This bioactive film can act as a replacement for nondegradable plastics in the packaging industry and increase the shelf life of stored food products.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 1","pages":"175–185 175–185"},"PeriodicalIF":2.6,"publicationDate":"2025-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143090519","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":"Enhancing In Vitro Digestibility and Volatile Profile of Sorghum Proteins Using Supercritical Carbon Dioxide Drying","authors":"Nafisa Sadaf,&nbsp;Arda Tuhanioglu,&nbsp;Safoura Ahmadzadeh and Ali Ubeyitogullari*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0085610.1021/acsfoodscitech.4c00856","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00856https://doi.org/10.1021/acsfoodscitech.4c00856","url":null,"abstract":"<p >The goal of this research was to use supercritical carbon dioxide (SC-CO₂) drying as a novel approach to generate sorghum protein concentrates with enhanced functional characteristics. Sorghum protein concentrates were extracted from white whole-grain sorghum flour and dried in two ways: freeze-drying and SC-CO₂ drying. The dried proteins were characterized for their volatile compound content, in vitro digestibility, and amino acid composition. A more porous structure was observed for the SC-CO₂-dried sorghum proteins compared with their freeze-dried counterparts. In the SC-CO₂-dried samples, the levels of alcohols, esters, and organic acids were significantly lower than those in the freeze-dried ones, whereas aldehydes were significantly higher. The SC-CO₂-dried sorghum protein showed significantly higher digestibility (47.1%) compared to the freeze-dried sorghum proteins (33.7%) upon simulated sequential oral, gastric, and intestinal digestion. The amino acid compositions of the SC-CO₂- and freeze-dried sorghum proteins were similar. Moreover, the protein-digestibility corrected amino acid score (PDCAAS) values of freeze-dried and SC-CO₂-dried sorghum proteins differed significantly, with SC-CO₂-dried proteins having a higher value, considering lysine as the limiting amino acid. The developed SC-CO₂ drying approach possesses the potential to generate sorghum protein concentrates with an enhanced volatile profile and digestibility.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 1","pages":"317–326 317–326"},"PeriodicalIF":2.6,"publicationDate":"2025-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00856","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143090840","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":"Effect of Fermented Foods on Inflammatory Bowel Disease: A Focus on the MAPK and NF-kβ Pathways","authors":"Ramses Cruz-Valencia,&nbsp;Lourdes Santiago-López,&nbsp;Luis Mojica,&nbsp;Adrián Hernández-Mendoza,&nbsp;Belinda Vallejo-Cordoba,&nbsp;Sonia G. Sáyago-Ayerdi,&nbsp;Lilia M. Beltrán-Barrientos and Aarón F. González-Córdova*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0062810.1021/acsfoodscitech.4c00628","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00628https://doi.org/10.1021/acsfoodscitech.4c00628","url":null,"abstract":"<p >The aim of this review is to summarize and analyze up to date information related to the impact of fermented dairy and plant foods on the modulation of the anti-inflammatory pathways MAPKs and NF-κβ associated with inflammatory bowel disease (IBD). This work shows the potential of fermented foods to modulate the MAPK and NF-κβ pathways. Also, the effect of fermented foods on microbiota are discussed. Fermented foods could act as IBD adjuvants due to their bioactive components and metabolite content, including bioactive peptides, short-chain fatty acids, exopolysaccharides, phenolic compounds, and dietary fiber. Fermented food bioactive components and metabolites could interact and modulate key pro-inflammatory cytokines related to IBD, such as ERK 1/2, JNK, p38, p50, and p65. Available information suggests that bioactive compounds and metabolites from fermented foods could modulate signaling proteins in the MAPK and NF-κβ signaling pathways and could be used as adjuvant treatments for the alleviation of inflammatory bowel disease.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"398–410 398–410"},"PeriodicalIF":2.6,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452556","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}