ACS food science & technology最新文献_第6页

Novel Three-Dimensional-Printed ι-Carrageenan–Carnauba Wax Bigel Formulation for Codelivery Applications

IF 2.6

ACS food science & technology Pub Date : 2025-03-10 DOI: 10.1021/acsfoodscitech.5c0000410.1021/acsfoodscitech.5c00004

B.S. Swathika, P. Santhoshkumar, J.A. Moses* and V.R. Sinija,

{"title":"Novel Three-Dimensional-Printed ι-Carrageenan–Carnauba Wax Bigel Formulation for Codelivery Applications","authors":"B.S. Swathika, P. Santhoshkumar, J.A. Moses* and V.R. Sinija, ","doi":"10.1021/acsfoodscitech.5c0000410.1021/acsfoodscitech.5c00004","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00004https://doi.org/10.1021/acsfoodscitech.5c00004","url":null,"abstract":"This research aimed to develop a bigel (BG) from ι-carrageenan (hydrogel; HG) and carnauba wax (oleogel; OG) with rice bran oil base and optimize its extrusion 3D printing conditions. Different combinations of OG and HG were experimented for the BG formation and the impact on texture, rheology, structural, and functional properties were investigated. These parameters were correlated with the printability of the gel formulations. BG (BG3 in this research), with 40% OG and 60% HG, exhibited the desired properties for 3D printing. Particularly, the thixotropic assessment revealed ideal shear-thinning characteristics, elevated storage modulus, and favorable recoverability. This was evidenced by a flow behavior index (n) of 0.13, and a recovery index and percentage of 0.32 and 27.38%, respectively. BG3 demonstrated seamless extrusion and displayed enhanced mechanical and structural stability post-printing. Results indicated that BG formulated from 60% of ι-carrageenan and 40% carnauba wax was printable and supported high print precisions when extruded using a 0.60 mm nozzle diameter at a 1000 mm/min printing speed, with an air pressure of 0.2–0.4 bar, extrusion motor speed of 6–8 rpm, and infill of 25%. In the future, such 3D-printed BG systems can be used for the customized/personalized codelivery of bioactive flavors or colors with dissimilar polarities/functionalities.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 3","pages":"1183–1192 1183–1192"},"PeriodicalIF":2.6,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143666955","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

Exploring the Role of Baking Process on Technological, Functional, and α-Amylase Inhibition Properties of Pearl Millet Bread

IF 2.6

ACS food science & technology Pub Date : 2025-03-06 DOI: 10.1021/acsfoodscitech.4c0098710.1021/acsfoodscitech.4c00987

Lorrany M. Marinho*, Monique S. Barreto, Maria Eugenia A. S. Oliveira, Renata M. Ferreira, Mariana S. L. Ferreira, Carlos W. P. Carvalho and Cristina Y. Takeiti*,

{"title":"Exploring the Role of Baking Process on Technological, Functional, and α-Amylase Inhibition Properties of Pearl Millet Bread","authors":"Lorrany M. Marinho*, Monique S. Barreto, Maria Eugenia A. S. Oliveira, Renata M. Ferreira, Mariana S. L. Ferreira, Carlos W. P. Carvalho and Cristina Y. Takeiti*, ","doi":"10.1021/acsfoodscitech.4c0098710.1021/acsfoodscitech.4c00987","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00987https://doi.org/10.1021/acsfoodscitech.4c00987","url":null,"abstract":"The absence of gluten is one of the greatest technological challenges in breadmaking process. This study examined how different methods (straight dough, st and sponge dough, sp) affect the properties of breads obtained exclusively with whole grain pearl millet flour. The breads were obtained by st and sp methods using different proportions of raw (RMF), extruded (EMF), and germinated millet flour (GMF). The formulation made with a mixture of raw, extruded, and germinated millet flour (REGMF) showed an increase in dietary fiber (6.3–10.8 g/100 g), phenolic compounds (3160.2–4131.8 mg GAE/100 g), and antioxidant capacity (1041.0–1923.3 μmol/100 g) compared with the st and sp processes, respectively. However, REGMFsp showed the greatest hardness (19.85 N) and amylose content (41.2%), but the combination of germinated flour and sponge dough method led to the highest value of total phenolic content (TPC = 4131.8 mg GAE/100 g) (p < 0.05). However, the (50:50) REMF formulation obtained by the sponge dough process showed the highest antioxidant capacity (2133.0 μmol/100 g) by the FRAP method (p < 0.05). Additionally, the REMF sample also presented the lowest IC50 value in both breadmaking processes (2.06 mg/mL, st, and 1.36 mg/mL, sp), which implies high α-amylase inhibition activity than the controls (wheat-based formulations). The results suggest that pearl millet-based breads are an excellent food resource for health promotion and can be included in the dietary management of both healthy individuals and celiacs or diabetics.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 3","pages":"1132–1144 1132–1144"},"PeriodicalIF":2.6,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00987","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143666869","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 UV-A Light Dehydration on the Physicochemical Characteristics of Beef Jerky

IF 2.6

ACS food science & technology Pub Date : 2025-03-04 DOI: 10.1021/acsfoodscitech.4c0106910.1021/acsfoodscitech.4c01069

Mohammed A. Alruzzi, Chandler D. Stafford, Madeleine R. Monsivais, Fatema R. Mishu, Joseph V. Varre, Sajad Karami, Stephan van Vliet, Robert E. Ward, Luis J. Bastarrachea and Sulaiman K. Matarneh*,

{"title":"Impact of UV-A Light Dehydration on the Physicochemical Characteristics of Beef Jerky","authors":"Mohammed A. Alruzzi, Chandler D. Stafford, Madeleine R. Monsivais, Fatema R. Mishu, Joseph V. Varre, Sajad Karami, Stephan van Vliet, Robert E. Ward, Luis J. Bastarrachea and Sulaiman K. Matarneh*, ","doi":"10.1021/acsfoodscitech.4c0106910.1021/acsfoodscitech.4c01069","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c01069https://doi.org/10.1021/acsfoodscitech.4c01069","url":null,"abstract":"This study compared thephysicochemical attributes of beef jerky dehydrated with UV-A light to those dehydrated in an oven. UV-A light-dehydrated jerky had similar moisture content but lower water activity (P = 0.02) than their oven-dehydrated counterparts. UV-A light dehydration resulted in jerky with lower L* (P = 0.01) and b* (P = 0.001) color coordinates. The jerky’s texture (i.e., puncturability and bendability) and collagen content did not differ between the two dehydration methods. However, UV-A light dehydration produced jerky with greater shear force (P = 0.01) than oven dehydration. Jerky dehydrated using UV-A light exhibited comparable fat content, fatty acid composition, and peroxide value to those dehydrated in the oven, although TBARS was greater in UV-A light-dehydrated jerky (P = 0.04). These findings demonstrate that UV-A light dehydration is viable for beef jerky production. Further research is warranted to assess the shelf stability and consumer acceptability of UV-A light-dehydrated jerky.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 3","pages":"1174–1182 1174–1182"},"PeriodicalIF":2.6,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143667054","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

An Update on the Effect of Cold Plasma on Microbial and Enzymatic Inactivation for Quality Control in Apple

IF 2.6

ACS food science & technology Pub Date : 2025-03-03 DOI: 10.1021/acsfoodscitech.4c0073710.1021/acsfoodscitech.4c00737

Monika Thakur, Rakesh Sharma*, Priyanka Suthar, KC Dileep, Priyanka Rana and Kanchan Bhatt,

{"title":"An Update on the Effect of Cold Plasma on Microbial and Enzymatic Inactivation for Quality Control in Apple","authors":"Monika Thakur, Rakesh Sharma*, Priyanka Suthar, KC Dileep, Priyanka Rana and Kanchan Bhatt, ","doi":"10.1021/acsfoodscitech.4c0073710.1021/acsfoodscitech.4c00737","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00737https://doi.org/10.1021/acsfoodscitech.4c00737","url":null,"abstract":"Inactivation of enzymes and microbes that cause apple and apple product spoilage can be accomplished by using one of the nonthermal processing technologies known as cold plasma (CP). UV radiation, ROS, and RNS in CP are released via an ionization process serving as the principal route for the action mechanism. It is a distinguished methodology for shelf life extension and quality governance of food. CP’s design adaptability and environmental and economic friendliness provide distinct benefits over traditional methods. The food composition, microbial population, or targeted biomolecules must be considered when designing safe CP-based procedures having minimal impact on food. Enzyme inactivation and microbial disinfection are two major applications of CP in the apple processing industry. This paper overviews the fundamentals of CP, its operational parameters, and efficient application during postharvest management as well as the processing of apple, validating CP to be a beneficial tool for uplifting the business sector of apple.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 3","pages":"864–876 864–876"},"PeriodicalIF":2.6,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143667047","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

Transparent Biocompatible Polyelectrolyte Multilayer Coatings on Apples: Formation and Properties

IF 2.6

ACS food science & technology Pub Date : 2025-03-01 DOI: 10.1021/acsfoodscitech.4c0102710.1021/acsfoodscitech.4c01027

Katarina Jerin*, Tin Klačić, Rajko Vidrih, Klemen Bohinc and Davor Kovačević*,

{"title":"Transparent Biocompatible Polyelectrolyte Multilayer Coatings on Apples: Formation and Properties","authors":"Katarina Jerin*, Tin Klačić, Rajko Vidrih, Klemen Bohinc and Davor Kovačević*, ","doi":"10.1021/acsfoodscitech.4c0102710.1021/acsfoodscitech.4c01027","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c01027https://doi.org/10.1021/acsfoodscitech.4c01027","url":null,"abstract":"Polyelectrolyte multilayers (PEMs) are nanocoatings with possible applications in various areas, such as biomedicine and food technology. Recently, PEMs have been getting a lot of attention as potential food coatings for the prevention of fruit decay during transportation, storage, and shelf life. In this study, we fabricated thin films made of biocompatible polyelectrolytes, positively charged polysaccharide chitosan (CS), and negatively charged carboxymethyl cellulose (CMC) on apple surface and compared the results with the same multilayers formed on a model silica surface. The aim of our research is to correlate the fundamental aspects of the PEM build-up with their applications and to examine if contact angle measurements could be a useful tool for studying the formation of PEMs on apple surfaces. The influence of various experimental conditions on PEM formation was examined, and it was shown that the PEM build-up and properties such as thickness and hydrophobicity strongly depend on the applied experimental conditions (e.g., pH of the polyelectrolyte solutions). Moreover, for the first time we showed that the PEM build-up on apples could be verified using contact angle measurements. The most dominant zigzag pattern on both silica and apple surfaces at pH(CS) = 5.0 and pH(CMC) = 3.0 highlights the optimal conditions for multilayer formation and suggests that this process can be effectively monitored by using contact angle measurements. All of the results obtained in our study could serve as a basis for obtaining tuned biocompatible transparent polyelectrolyte multilayers on apples with optimized physicochemical properties, which could lead to the enhanced applications of the PEMs in the field of food technology.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 3","pages":"1156–1165 1156–1165"},"PeriodicalIF":2.6,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c01027","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143666836","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

Transparent Biocompatible Polyelectrolyte Multilayer Coatings on Apples: Formation and Properties.

IF 2.6

ACS food science & technology Pub Date : 2025-03-01 eCollection Date: 2025-03-21 DOI: 10.1021/acsfoodscitech.4c01027

Katarina Jerin, Tin Klačić, Rajko Vidrih, Klemen Bohinc, Davor Kovačević

{"title":"Transparent Biocompatible Polyelectrolyte Multilayer Coatings on Apples: Formation and Properties.","authors":"Katarina Jerin, Tin Klačić, Rajko Vidrih, Klemen Bohinc, Davor Kovačević","doi":"10.1021/acsfoodscitech.4c01027","DOIUrl":"10.1021/acsfoodscitech.4c01027","url":null,"abstract":"Polyelectrolyte multilayers (PEMs) are nanocoatings with possible applications in various areas, such as biomedicine and food technology. Recently, PEMs have been getting a lot of attention as potential food coatings for the prevention of fruit decay during transportation, storage, and shelf life. In this study, we fabricated thin films made of biocompatible polyelectrolytes, positively charged polysaccharide chitosan (CS), and negatively charged carboxymethyl cellulose (CMC) on apple surface and compared the results with the same multilayers formed on a model silica surface. The aim of our research is to correlate the fundamental aspects of the PEM build-up with their applications and to examine if contact angle measurements could be a useful tool for studying the formation of PEMs on apple surfaces. The influence of various experimental conditions on PEM formation was examined, and it was shown that the PEM build-up and properties such as thickness and hydrophobicity strongly depend on the applied experimental conditions (e.g., pH of the polyelectrolyte solutions). Moreover, for the first time we showed that the PEM build-up on apples could be verified using contact angle measurements. The most dominant zigzag pattern on both silica and apple surfaces at pH(CS) = 5.0 and pH(CMC) = 3.0 highlights the optimal conditions for multilayer formation and suggests that this process can be effectively monitored by using contact angle measurements. All of the results obtained in our study could serve as a basis for obtaining tuned biocompatible transparent polyelectrolyte multilayers on apples with optimized physicochemical properties, which could lead to the enhanced applications of the PEMs in the field of food technology.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 3","pages":"1156-1165"},"PeriodicalIF":2.6,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11934261/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143722734","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

Determination of Quinoline Carboxylic Acid Antibiotics in Honey by Ternary Layered Double Hydroxide-Based Magnetic Solid-Phase Extraction Coupled with Liquid Chromatography

IF 2.6

ACS food science & technology Pub Date : 2025-02-28 DOI: 10.1021/acsfoodscitech.4c0103910.1021/acsfoodscitech.4c01039

Ning Liu, Ling-Xi Zhao*, Na Li, Xiao-Li Wang, Hai-Long Jiang, Lu Liu, Xiang-Feng Chen and Ru-Song Zhao*,

{"title":"Determination of Quinoline Carboxylic Acid Antibiotics in Honey by Ternary Layered Double Hydroxide-Based Magnetic Solid-Phase Extraction Coupled with Liquid Chromatography","authors":"Ning Liu, Ling-Xi Zhao*, Na Li, Xiao-Li Wang, Hai-Long Jiang, Lu Liu, Xiang-Feng Chen and Ru-Song Zhao*, ","doi":"10.1021/acsfoodscitech.4c0103910.1021/acsfoodscitech.4c01039","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c01039https://doi.org/10.1021/acsfoodscitech.4c01039","url":null,"abstract":"Here, Fe3O4@FeMgAl-layered double hydroxide (LDH) was synthesized via a coprecipitation method for the magnetic solid-phase extraction (MSPE) of quinoline carboxylic acid antibiotics in five types of honey. Compared with other pretreatment methods, MSPE is simple, time-saving, and cost-effective. Furthermore, compared with traditional adsorbents, Fe3O4@FeMgAl-LDH is easy to synthesize and easily dissolves by acid. To harness this characteristic, H2SO4 was used to dissolve the Fe3O4@FeMgAl-LDH material during the extraction process instead of traditional organic solvent extraction. Thus, the extraction process was efficient and environmentally friendly. By optimizing the factors affecting extraction efficiency, an MSPE-HPLC-UV method was established under optimal conditions for the determination of four quinoline carboxylic acid antibiotics. This method offered the advantages of a wide linear range (0.077–7.000 μg·g–1), low detection limit (0.023–0.036 μg·g–1), high coefficient of determination (>0.9988), good precision (4.330–9.318%), and high extraction recovery rate (83.792–104.277%). The study findings show that this method is green and trustworthy for detecting quinoline carboxylic acid antibiotics in honey samples.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 3","pages":"1166–1173 1166–1173"},"PeriodicalIF":2.6,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143666826","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

Sensory Profiling and Key Aromas Characteristics of Fried Zanthoxylum bungeanumOils from Different Regions

IF 2.6

ACS food science & technology Pub Date : 2025-02-28 DOI: 10.1021/acsfoodscitech.4c0075510.1021/acsfoodscitech.4c00755

Kui Zhong, Xiajie Gao, Bolin Shi, Houyin Wang, Haiyan Gao and Lei Zhao*,

{"title":"Sensory Profiling and Key Aromas Characteristics of Fried Zanthoxylum bungeanumOils from Different Regions","authors":"Kui Zhong, Xiajie Gao, Bolin Shi, Houyin Wang, Haiyan Gao and Lei Zhao*, ","doi":"10.1021/acsfoodscitech.4c0075510.1021/acsfoodscitech.4c00755","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00755https://doi.org/10.1021/acsfoodscitech.4c00755","url":null,"abstract":"Zanthoxylum bungeanum Maxim. (Chinese pepper) oil has the most flavor characteristics of the pepper material, and Chinese pepper oil (PO) in different production regions has a different flavor profile. Five kinds of PO products produced from pepper materials in different production regions were collected, and the key aroma-active compounds and aroma sensory characteristics were analyzed using gas chromatography olfactometry mass spectrometry (GC-O-MS) combined with descriptive sensory aroma evaluation. The flavor analysis revealed that Hanyuan PO and Wudu PO had strong citrus-like and floral attributes, Hancheng PO and Shexian PO had minty, rosin, herbal, and spicy notes, while Linxia PO showed the weakest minty and herbal attributes. A total of 20 aroma-active compounds were identified using aroma extract dilution analysis, and partial least-squares regression was used to reveal the key aroma-active compounds that contributed strongly to the sensory aroma profiles of each PO product. The high levels of hydrocarbons and 1,8-cineole contributed to the rosin, spicy, minty, and herbal notes of HCPO and SXPO, while the high levels of linalyl acetate and limonene contributed to the floral attributes of HYPO and WDPO. This approach could find practical application in characterizing the flavor profile of commercial PO products in different regions.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 3","pages":"991–998 991–998"},"PeriodicalIF":2.6,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143666827","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

Characteristics of Mineral Elements and Aroma Compounds in Beihong (V. vinifera × V. amurensis) Grapes and Wines under Salt Stresses

IF 2.6

ACS food science & technology Pub Date : 2025-02-28 DOI: 10.1021/acsfoodscitech.4c0083210.1021/acsfoodscitech.4c00832

Jun Yang, Yangfu Kuang, Pedro García-Caparros, Yi Wang, Peige Fan* and Zhenchang Liang*,

{"title":"Characteristics of Mineral Elements and Aroma Compounds in Beihong (V. vinifera × V. amurensis) Grapes and Wines under Salt Stresses","authors":"Jun Yang, Yangfu Kuang, Pedro García-Caparros, Yi Wang, Peige Fan* and Zhenchang Liang*, ","doi":"10.1021/acsfoodscitech.4c0083210.1021/acsfoodscitech.4c00832","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00832https://doi.org/10.1021/acsfoodscitech.4c00832","url":null,"abstract":"Grapes are moderately sensitive to salinity and grow in semiarid regions. This study investigated the effects of varying saline soils on “Beihong” grape and wine quality. RNA-seq was performed to elucidate the quality changes triggered by soil salinity in grape berries from a molecular perspective. The results showed that the content of soluble solids and aroma substances in grape berries decreased with increasing salinity, whereas the concentration of mineral elements increased. Specifically, C6 alcohols increased in grape berries from saline soils. Wines produced from saline soils were characterized by diminished aromas of sweet fruit and flowers, along with increased sourness and saltiness, when compared to those from nonsaline soils. RNA-seq revealed a greater number of differentially expressed genes in grape berries from strongly saline soils. The salt stress induced expression changes in signaling receptors and transmembrane transporters. Overall, this study provided a reference for the potential use of saline land in grape cultivation and winemaking.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 4","pages":"1287–1299 1287–1299"},"PeriodicalIF":2.6,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143842303","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

Rice Bran Oil Valorization: A Comprehensive Review of Minor Compounds, Extraction, Advancements, and Prospects

IF 2.6

ACS food science & technology Pub Date : 2025-02-27 DOI: 10.1021/acsfoodscitech.4c0078110.1021/acsfoodscitech.4c00781

Felipe Brondani Teixeira Ribas, Henrique Gasparetto and Nina Paula Gonçalves Salau*,

{"title":"Rice Bran Oil Valorization: A Comprehensive Review of Minor Compounds, Extraction, Advancements, and Prospects","authors":"Felipe Brondani Teixeira Ribas, Henrique Gasparetto and Nina Paula Gonçalves Salau*, ","doi":"10.1021/acsfoodscitech.4c0078110.1021/acsfoodscitech.4c00781","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00781https://doi.org/10.1021/acsfoodscitech.4c00781","url":null,"abstract":"Rice bran (RB) is a byproduct with a high potential for valorization, particularly in the exploitation of its nutritional content. This study underscores promising avenues for valorizing RB, emphasizing a comprehensive approach from grain polishing to oil extraction. By adopting meticulous procedures and environmentally conscious choices, the industry benefits from high-quality rice bran oil (RBO) with preserved nutritional richness and antioxidative potential. This is paramount to preserving the nutritional value of RBO, endowing it with a high antioxidative potential suitable for industrial applications. The maintenance of the nutritional richness of RBO can be achieved through alternative methods that eschew the use of n-hexane, which is becoming increasingly impractical. Given the scarcity of published studies and the limited depth of analyzed data, exploring green solvents represents a sustainable avenue worth delving into. The choice of solvent should be deliberate, considering its effective interaction with the oil and the micronutrients of interest.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 3","pages":"877–897 877–897"},"PeriodicalIF":2.6,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00781","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143667108","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