ACS food science & technology最新文献_第6页

Hydrothermal Synthesis of Silver Nanoparticles and their Application as a Functionalizing Agent for Chitosan–Vanillin Film 水热合成纳米银及其作为壳聚糖-香兰素膜功能化剂的应用

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ACS food science & technology Pub Date : 2026-08-21 Epub Date: 2026-08-11 DOI: 10.1021/acsfoodscitech.6c00365

Carol Ramos Vera, Fernanda Alves, Cristina Kurachi, Gustavo Adolfo Ruiz Pacco, Cesar Fuertes Ruitón, Valtencir Zucolotto

{"title":"Hydrothermal Synthesis of Silver Nanoparticles and their Application as a Functionalizing Agent for Chitosan–Vanillin Film","authors":"Carol Ramos Vera, Fernanda Alves, Cristina Kurachi, Gustavo Adolfo Ruiz Pacco, Cesar Fuertes Ruitón, Valtencir Zucolotto","doi":"10.1021/acsfoodscitech.6c00365","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00365","url":null,"abstract":"Perishablefruits and vegetables are highly susceptible to postharvestlosses, driving the search for sustainable biopolymer-based packaging.Nevertheless, limited mechanical properties and lack of active functionalitiesremain major challenges. Here, we address these limitations by developingchitosan-vanillin films loaded with hydrothermally synthesized silvernanoparticles (AgNPs). AgNPs were characterized by UV–vis,DLS, NTA, AFM, SEM-EDS and FTIR, while chitosan acts as reducing agentand vanillin builds a Schiff-base network providing mechanical reinforcementand antioxidant activity. Antimicrobial testing relied on a contact-basedviability assay, providing quantitative time-resolved data representativeof real packaging conditions. AgNPs reduced viable populations of Escherichia coli (88.4–90.7% within 3 h) and Staphylococcus aureus (71.5% after 24 h), with noregrowth in loaded films. Vanillin increased DPPH and ABTS inhibition4- and 7-fold, respectively, whereas AgNPs incorporation delayed moisturetransmission by up to 17.4 h. These findings highlight chitosan-vanillin-AgNPsfilms as a promising candidate for sustainable active food packaging.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 8","pages":"2404–2418"},"PeriodicalIF":3.0,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148769673","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

Upcycled Mushroom Stems as a Substrate for Sustainable Seafood Analogs 升级回收蘑菇茎作为可持续海鲜类似物的基质

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ACS food science & technology Pub Date : 2026-08-21 Epub Date: 2026-07-15 DOI: 10.1021/acsfoodscitech.6c00409

Thien Nguyen, Ngan Nguyen, Kriti Jha, Min Li, Tao Wu, John P. Munafo, Jr.

{"title":"Upcycled Mushroom Stems as a Substrate for Sustainable Seafood Analogs","authors":"Thien Nguyen, Ngan Nguyen, Kriti Jha, Min Li, Tao Wu, John P. Munafo, Jr.","doi":"10.1021/acsfoodscitech.6c00409","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00409","url":null,"abstract":"The alternative seafood category remains limited by challengesin replicating seafood flavor and texture. This study developed amushroom-based seafood analog using upcycled button mushroom (Agaricus bisporus L.) stems, an agricultural coproduct discardedduring commercial processing. Mushroom stem powder and wheat glutenwere formulated into a structured analog matrix, and texture was optimizedusing instrumental and sensory evaluation. To reduce undesirable meat-likenotes formed during heating, the mushroom powder was treated to reduceunreacted aroma precursors. A seafood flavor was developed using aromachemistry insights from the seafood-like smelling edible lobster mushroom(Hypomyces lactifluorum) and adjusted using aromadata from cooked crab and prawn. The analog was used to prepare crabcake prototypes and evaluated through consumer sensory evaluation.No significant differences in texture or crab flavor intensity wereobserved between seafood-flavored mushroom crab cakes and traditionalcrab cakes (p > 0.05). These findings demonstratethe feasibility of using upcycled mushroom stems as ingredients inalternative seafood-analog applications.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 8","pages":"2484–2493"},"PeriodicalIF":3.0,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148769707","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

Assessing Malted and Adjunct Rice Potential in Diverse Rice Germplasm through Simulated Enzymatic Hydrolysis 利用模拟酶水解技术评估不同水稻种质的麦芽和辅助稻潜力

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ACS food science & technology Pub Date : 2026-08-21 Epub Date: 2026-07-21 DOI: 10.1021/acsfoodscitech.6c00364

Bernardo P. Guimaraes, Heena Rani, Rahul Sen, Annegret Jannasch-Sonntag, Ya-Jane Wang, Samuel B. Fernandes, Scott Lafontaine

{"title":"Assessing Malted and Adjunct Rice Potential in Diverse Rice Germplasm through Simulated Enzymatic Hydrolysis","authors":"Bernardo P. Guimaraes, Heena Rani, Rahul Sen, Annegret Jannasch-Sonntag, Ya-Jane Wang, Samuel B. Fernandes, Scott Lafontaine","doi":"10.1021/acsfoodscitech.6c00364","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00364","url":null,"abstract":"To elucidate the relationship between rice starch structureandamylolytic hydrolysis during brewing, five enzymes (α-amylase,β-amylase, glucoamylase, pullulanase, and isoamylase) were evaluatedindividually and in blends on ungelatinized and pregelatinized ricestarches varying in amylose content and gelatinization temperature(GT). The resulting starch hydrolysate fraction distribution was measuredby high-performance anion-exchange chromatography with pulsed amperometricdetection. Under malt-like (ungelatinized) conditions, low-GT starchesproduced lower overall starch solubilization but higher fermentablesugars (FS), whereas high-GT starches generated greater proportionsof residual dextrins and lower FS production. β-Amylase andglucoamylase drove FS production. In adjunct simulations (pregelatinized),most starch conversion generally exceeded 80%, and complete enzymeblends increased FS conversion to as high as 87%. Starch hydrolysisand FS production depended strictly on matching enzyme blends tostarch structure: waxy varieties (zero-to-very low amylose) requiredglucoamylase-inclusive blends, whereas high-amylose (∼35–37%)starches required β-amylase. Ultimately, tailoring enzyme blendsto the malt or adjunct starch chemistry may improve starch conversionand FS production while informing targeted breeding of rice varietiesfor brewing applications.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 8","pages":"2392–2403"},"PeriodicalIF":3.0,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148769782","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

Grape Seed Extract-Mediated Silver Nanoparticles Incorporated into Chitosan Films for Short-Term Grape Preservation 葡萄籽提取物介导的银纳米颗粒加入壳聚糖膜用于葡萄短期保鲜

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ACS food science & technology Pub Date : 2026-08-21 Epub Date: 2026-08-03 DOI: 10.1021/acsfoodscitech.6c00485

Xiaohua Ma, Xiaoming Chen, Liangfu Zhou, Ruofei Tian, Jingyi Zhou, Yanlin Liu, Xixi Zhao

引用次数: 0

Development, Characterization, and Sensory Acceptance of Functional Food Produced from Dehydrated Stachys byzantina K. 脱水拜占庭白毛竹功能性食品的开发、表征和感官接受度。

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ACS food science & technology Pub Date : 2026-08-21 Epub Date: 2026-08-01 DOI: 10.1021/acsfoodscitech.6c00472

Vitor Hugo Machado Breda, Luísa Martini Mimoso, Victoria Caroline de Camargo, Maria Luisa Gonçalves Agneis, Rosemary Aparecida de Carvalho, Camila da Silva, Cristiana Maria Pedroso Yoshida, Pricila Veiga-Santos, Vitor Augusto dos Santos Garcia

{"title":"Development, Characterization, and Sensory Acceptance of Functional Food Produced from Dehydrated Stachys byzantina K.","authors":"Vitor Hugo Machado Breda, Luísa Martini Mimoso, Victoria Caroline de Camargo, Maria Luisa Gonçalves Agneis, Rosemary Aparecida de Carvalho, Camila da Silva, Cristiana Maria Pedroso Yoshida, Pricila Veiga-Santos, Vitor Augusto dos Santos Garcia","doi":"10.1021/acsfoodscitech.6c00472","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00472","url":null,"abstract":"Edible leathers made from dehydrated leaves of Stachys byzantine and agar–agar were developed usingthe tape casting technique. The aim was to obtain a clean label, vegan,and a source of active compounds product. The edible leathers showedlow water activity, low lipid content, and high protein and fibercontents. Furthermore, the samples had high levels of calcium, magnesium,and iron, classifying them as a protein source with high mineral content.Agar–agar concentration has not significantly influenced thematerials’ antioxidant activity; however, increased concentrationsresulted in a lower total phenolic compound release over time. Theleathers showed high HaCaT cell viability (>98%), indicating nocytotoxicity.Sensory acceptance was moderate, with color and overall appearancescoring about 6.0 (9-point hedonic scale) and healthy appearance 3.8(5-point hedonic scale). These results demonstrate the potential of Stachys byzantina leaves as a value-added ingredientfor producing edible leathers with nutritional and functional benefits.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 8","pages":"2539–2548"},"PeriodicalIF":3.0,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148769394","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

The Antifungal Efficacy of Clove Oil Nanoemulsions and Their Chemical Constituents in Mitigating Fusarium Mycotoxins 丁香油纳米乳及其化学成分对镰刀菌毒素的抑制作用

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ACS food science & technology Pub Date : 2026-08-21 Epub Date: 2026-08-07 DOI: 10.1021/acsfoodscitech.6c00382

Anil Kunapareddy, Haiyang Jiang, Xiaoxi Qi, Shaobin Zhong, Bingcan Chen, Jiajia Rao

{"title":"The Antifungal Efficacy of Clove Oil Nanoemulsions and Their Chemical Constituents in Mitigating Fusarium Mycotoxins","authors":"Anil Kunapareddy, Haiyang Jiang, Xiaoxi Qi, Shaobin Zhong, Bingcan Chen, Jiajia Rao","doi":"10.1021/acsfoodscitech.6c00382","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00382","url":null,"abstract":"We conducted in vitro studies to assess the effectivenessof cloveoil and their chemical constituents to control Fusarium isolates such as 10–124–1 and 10–125–1and their respective mycotoxins. Among the tested compounds, β-caryophylleneshowed no antifungal activity, while eugenol exhibited the strongestinhibitory effects on mycelial growth and spore germination, followedby clove oil and eugenol acetate. These effects were likely due tocell membrane disruption and subsequent loss of cytoplasmic content,as evidenced by scanning electron microscopy (SEM). Regarding themycotoxin inhibitory efficacy of the four nanoemulsions, all exceptβ-caryophyllene significantly reduced mycotoxin production.Four nanoemulsions disrupting the biosynthetic pathway of DON productionat the genetic level were investigated and the results indicated thatall compounds, except β-caryophyllene, downregulated the expressionof key biosynthetic genes (Tri3, Tri4, and Tri5) in isolate 10–124–1 whileupregulating these genes in isolate 10–125–1. Overall,our results support optimizing clove oil formulations.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 8","pages":"2433–2443"},"PeriodicalIF":3.0,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148769536","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

The Bean Quality of Arabica Coffee (Coffea arabica) Seed Seems to Be Determined at Early Stage of Development and Is Related to Differences in d-Ribose and d-Fructose 阿拉比卡咖啡（Coffea Arabica）种子的品质似乎是在发育早期决定的，并与d-核糖和d-果糖的差异有关

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ACS food science & technology Pub Date : 2026-08-21 Epub Date: 2026-07-16 DOI: 10.1021/acsfoodscitech.6c00379

Gabriela Ester Ferraz, Robert Márquez Gutiérrez, Taís Teixeira Das Neves, Thales Henrique Cherubino Ribeiro, Marili Galvino Santos, Raphael Ricon de Oliveira, Gladyston Rodrigues de Carvalho, Marcelo Ribeiro Malta, Renato Ribeiro de Lima, Antonio Chalfun-Junior, Flávia Maria Avelar Gonçalves

{"title":"The Bean Quality of Arabica Coffee (Coffea arabica) Seed Seems to Be Determined at Early Stage of Development and Is Related to Differences in d-Ribose and d-Fructose","authors":"Gabriela Ester Ferraz, Robert Márquez Gutiérrez, Taís Teixeira Das Neves, Thales Henrique Cherubino Ribeiro, Marili Galvino Santos, Raphael Ricon de Oliveira, Gladyston Rodrigues de Carvalho, Marcelo Ribeiro Malta, Renato Ribeiro de Lima, Antonio Chalfun-Junior, Flávia Maria Avelar Gonçalves","doi":"10.1021/acsfoodscitech.6c00379","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00379","url":null,"abstract":"The influence of chemical compounds in coffee seeds onflavor andaroma precursors in raw beans remains poorly understood in specialtycoffee cultivars. This study analyzed the variation of carbohydrates,such as reducing sugars, sucrose, starch, and total sugars, and identifieddifferentially abundant metabolites (DAMs) at different developmentalstages of Coffea arabica fruits, employingcultivars with specialty sensory quality. Biochemical analyses revealedsignificant cultivar- and developmental stage-dependent differencesin carbohydrate metabolism and flavor precursor accumulation. A totalof 27 metabolites were identified, with the highest number of DAMsobserved at 30 days after flowering (DAF), the most distinct stageaccording to PLS-DA analysis. Similar D-ribose and D-fructose levelswere observed in MGS Paraíso 2 and Geisha, contrasting withMGS Catiguá 3 at 30 DAF. Metabolite profiling also revealeddifferences in compounds associated with glycolysis and the tricarboxylicacid cycle, pathways involved in synthesizing precursors related tocoffee bean quality.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 8","pages":"2419–2432"},"PeriodicalIF":3.0,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148769709","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

Co-culture Fermentation of Maize Bran with Saccharomyces cerevisiae and Lactic Acid Bacteria: Effect on Techno-Functional, Structural, Flavor, and Antioxidant Properties 玉米麸皮与酿酒酵母和乳酸菌共培养发酵：对工艺、功能、结构、风味和抗氧化性能的影响

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ACS food science & technology Pub Date : 2026-08-21 Epub Date: 2026-07-18 DOI: 10.1021/acsfoodscitech.6c00622

Noel Dimoso, Yue Feng, Anqi Tang, Zhen-Quan Yang

{"title":"Co-culture Fermentation of Maize Bran with Saccharomyces cerevisiae and Lactic Acid Bacteria: Effect on Techno-Functional, Structural, Flavor, and Antioxidant Properties","authors":"Noel Dimoso, Yue Feng, Anqi Tang, Zhen-Quan Yang","doi":"10.1021/acsfoodscitech.6c00622","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00622","url":null,"abstract":"Maize bran is a nutrient-rich byproductwith limitedapplications.This study evaluated the impact of co-culture fermentation using yeastand lactobacillus strains on bran functionality. The findings indicatedthat co-fermentation for 72 h significantly improved the microstructure,hydration, and oil absorption properties of bran. Soluble proteinsincreased the most during single-yeast fermentation for 24 h. Yeastand Pediococcus pentosaceus co-fermentationfor 72 h increased total phenolics by 1.42-fold and exhibited thestrongest reducing power (4.50 mg/g), DPPH• (32.37μmol/g), ABTS•+ (298.00 μmol/g), and •OH (68.42%) scavenging activities. Yeast and L. fermentum presented the second most total phenolics,DPPH•, and •OH scavenging activities.Single-yeast fermentation for 48 h demonstrated the highest iron chelationrate at 43.52%. Yeast and L. plantarum exhibited superior total flavonoid content (1.95 mg/g). Further,fermentation treatments modified the flavor profile, with increasedphenylethyl alcohol and 3-methylbutanoic acid contents. These resultsprovide valuable insights into the potential of co-fermentation toenhance maize bran functionality.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 8","pages":"2654–2666"},"PeriodicalIF":3.0,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148769766","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

Quantitative Analysis of Cholesteryl Esters in Breast Milk from Japanese Mothers 日本母亲母乳中胆固醇酯的定量分析

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ACS food science & technology Pub Date : 2026-08-21 Epub Date: 2026-07-10 DOI: 10.1021/acsfoodscitech.6c00387

Divyavani Gowda, Siddabasave Gowda B. Gowda, Chihiro Miyashita, Atsuko Ikeda, Reiko Kishi, Shu-Ping Hui

引用次数: 0

Microwave-Assisted Drying Pretreatment for Enhanced Avocado Oil Quality 微波辅助干燥预处理提高鳄梨油品质

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ACS food science & technology Pub Date : 2026-08-21 Epub Date: 2026-07-30 DOI: 10.1021/acsfoodscitech.6c00352

Potjanart Suwanruji, Mallika Tapanwong, Rayakorn Nokkaew

引用次数: 0