ACS food science & technology最新文献_第6页

Impact of Salt Substitutes, Potassium Sorbate, and In-Pack Pasteurization on the Quality, Microbial Shelf Stability, Sensory Properties, and Microstructure of Sodium-Free and Low-Sodium Fresh Wheat Noodles 盐替代品、山梨酸钾和袋装巴氏灭菌对无钠和低钠新鲜小麦面条的质量、微生物货架稳定性、感官特性和微观结构的影响

IF 2.8

ACS food science & technology Pub Date : 2025-07-23 DOI: 10.1021/acsfoodscitech.5c00447

Shin-Yong Yeoh*, Pei-Chuan Teh, Effarizah Esah, Maizura Murad and Azhar Mat Easa*,

{"title":"Impact of Salt Substitutes, Potassium Sorbate, and In-Pack Pasteurization on the Quality, Microbial Shelf Stability, Sensory Properties, and Microstructure of Sodium-Free and Low-Sodium Fresh Wheat Noodles","authors":"Shin-Yong Yeoh*, Pei-Chuan Teh, Effarizah Esah, Maizura Murad and Azhar Mat Easa*, ","doi":"10.1021/acsfoodscitech.5c00447","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00447","url":null,"abstract":"High sodium (Na) intake is linked to hypertension and cardiovascular diseases, prompting reformulation of staple foods like noodles. This study investigated the synergistic effects of potassium sorbate (PS), two KCl-based salt substitutes (SS2, SS4), and in-pack pasteurization on Na-reduced fresh wheat noodles. Two formulations achieved regulatory compliance: HighPS-SS2 (low-Na, 808 mg Na/kg) and HighPS-SS4 (Na-free, 32 mg Na/kg). In-pack pasteurization (95 °C, 30 min) extended shelf life to 14 days (25 °C) and 56 days (4 °C) with microbial counts <2 log CFU/g. Both formulations maintained physicochemical properties comparable to the control (p > 0.05) while improving water-holding capacity. Microstructural analysis revealed that HighPS-SS2 formed a dense gluten network, while HighPS-SS4 showed increased porosity. Sensory evaluation detected differences only in saltiness perception. This integrated preservation strategy enables the production of healthier, shelf-stable noodles without compromising quality attributes.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 8","pages":"3128–3138"},"PeriodicalIF":2.8,"publicationDate":"2025-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840557","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

A Fluorescent Self-Assembled Chemosensor Array on Paper for Saccharides and Carboxylic Acids in Fermented Rice Mash during a Sake Brewing Process 纸上荧光自组装化学传感器阵列检测清酒酿造过程中米浆中的糖类和羧酸

IF 2.8

ACS food science & technology Pub Date : 2025-07-20 DOI: 10.1021/acsfoodscitech.5c00347

Xiaojun Lyu, Yui Sasaki and Tsuyoshi Minami*,

{"title":"A Fluorescent Self-Assembled Chemosensor Array on Paper for Saccharides and Carboxylic Acids in Fermented Rice Mash during a Sake Brewing Process","authors":"Xiaojun Lyu, Yui Sasaki and Tsuyoshi Minami*, ","doi":"10.1021/acsfoodscitech.5c00347","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00347","url":null,"abstract":"The taste of Japanese rice wine (sake) is significantly affected by the production process that involves concentration changes in sake components (i.e., saccharides and carboxylic acids). We herein propose a self-assembled fluorescent chemosensor array made of a paper substrate to simultaneously detect sake components in fermented rice mash during the sake brewing process. The chemosensors are formed by self-assembling building blocks (i.e., esculetin as a fluorophore and 3-nitrophenylboronic acid and a cobalt(II) ion as target-binding sites). The detection mechanism relies on competitive interactions between sake components and the building blocks of the chemosensors, which provide various optical patterns on the paper device. Indeed, the paper device has achieved not only qualitative detection of nine types of analytes (glucose, maltose, pyruvic acid, acetic acid, pyroglutamic acid, lactic acid, succinic acid, malic acid, and citric acid) with an 89% classification rate but also semiquantitative discrimination of glucose and pyruvic acid with 100% correct classification. In this regard, its limits of detection for glucose and pyruvic acid were estimated to be 2.1 and 0.62 mM, respectively. Furthermore, recovery rates of glucose and pyruvic acid in fermented rice mash were 95–104% and 97–110%, respectively.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 8","pages":"3054–3060"},"PeriodicalIF":2.8,"publicationDate":"2025-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840522","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

Beneficial Effects of Boiled and Fermented Wild Edible Plants Belonging to the Mediterranean Region 地中海地区水煮和发酵野生食用植物的有益作用

IF 2.8

ACS food science & technology Pub Date : 2025-07-19 DOI: 10.1021/acsfoodscitech.5c00314

Ece Dinçtürk, and , Sibel Karakaya*,

{"title":"Beneficial Effects of Boiled and Fermented Wild Edible Plants Belonging to the Mediterranean Region","authors":"Ece Dinçtürk,  and , Sibel Karakaya*, ","doi":"10.1021/acsfoodscitech.5c00314","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00314","url":null,"abstract":"This study aims to extend the availability of sea fennel (Crithmum maritimum), cibes, and blessed thistle (Cnicus benedictus) throughout the year. The study evaluated the impact of fermentation on the phenolics, in vitro antioxidant and anti-inflammatory properties of these plants, and their bioaccessibility, along with conducting molecular docking studies of phenolics with hyaluronidase. Fermentation caused a decrease in the total phenols of sea fennel and a slight increase in the total phenols of cibes (p < 0.05). Quercetin content increased 5, 18, and 2-fold in sea fennel, cibes, and blessed thistle, respectively, following fermentation (p < 0.05). The DPPH scavenging activity of boiled and fermented sea fennel and blessed thistle, along with their digests, was higher than their reduction capacities. The antioxidant activity measured in different assays of boiled cibes was similar. Boiled and fermented blessed thistle exhibited the highest hyaluronidase inhibitory activities, with IC50 values of 3.78 and 3.69 mg/mL, respectively. An increase in antihyaluronidase activity was observed in all plants after in vitro digestion (p < 0.05). A docking simulation between hyaluronidase and quercetin, ferulic acid, and chlorogenic acids showed that the lowest binding free energies of the docked complexes were −8.1 kcal/mol, −6.0 kcal/mol, and −7.5 kcal/mol, respectively.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 8","pages":"3030–3037"},"PeriodicalIF":2.8,"publicationDate":"2025-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00314","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840520","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

Production and Properties of Soluble Dietary Fiber from Edamame Shell Using Combined Physical and Chemical Treatments 理化联合处理毛豆壳可溶性膳食纤维的制备及性能研究

IF 2.8

ACS food science & technology Pub Date : 2025-07-19 DOI: 10.1021/acsfoodscitech.5c00248

Dajun Yu, Zhijie Yang, Qing Jin, Hengjian Wang, Susan Duncan, Yun Yin, Bo Zhang, Sean O’Keefe and Haibo Huang*,

{"title":"Production and Properties of Soluble Dietary Fiber from Edamame Shell Using Combined Physical and Chemical Treatments","authors":"Dajun Yu, Zhijie Yang, Qing Jin, Hengjian Wang, Susan Duncan, Yun Yin, Bo Zhang, Sean O’Keefe and Haibo Huang*, ","doi":"10.1021/acsfoodscitech.5c00248","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00248","url":null,"abstract":"Soluble dietary fiber (SDF) is widely used as a food ingredient due to its superior physicochemical and functional properties. Edamame shells, a byproduct of edamame bean processing, are rich in dietary fiber but have a low SDF content, limiting their food applications. This study explores the effects of combined ball milling and citric acid treatment on the yield and properties of SDF from edamame shells. The results showed that the highest SDF yield (19.5%) was achieved when the edamame shells were pretreated with a ball mill. The combined treatment altered several SDF properties, including the particle size, morphology, and crystallinity. Moreover, the ball milling treatment led to a better SDF thermal stability. Furthermore, all produced SDFs significantly increased short-chain fatty acid production during in vitro fermentation, suggesting their potential benefits of promoting gut health. This study demonstrated that ball-milling-assisted citric acid processing is an effective green technique to produce SDF from edamame shells.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 8","pages":"2962–2973"},"PeriodicalIF":2.8,"publicationDate":"2025-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00248","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840492","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

Edible Pickering Emulsion Stabilized with Silkworm Particles 蚕粒稳定食用酸洗乳

IF 2.8

ACS food science & technology Pub Date : 2025-07-19 DOI: 10.1021/acsfoodscitech.5c00407

Jun Yamaguchi, Yusuke Tsumura, Minako Hanasaki, Satoshi Arima, Tsutashi Matsuura and Syuji Fujii*,

{"title":"Edible Pickering Emulsion Stabilized with Silkworm Particles","authors":"Jun Yamaguchi, Yusuke Tsumura, Minako Hanasaki, Satoshi Arima, Tsutashi Matsuura and Syuji Fujii*, ","doi":"10.1021/acsfoodscitech.5c00407","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00407","url":null,"abstract":"Edible Pickering-type emulsions, with which proteins can be ingested in an invisible state, could be successfully fabricated by using silkworm particles as an emulsion stabilizer and castor oil as an oil phase. Zeta potential measurements by electrophoresis confirmed that the silkworm particles were not electrostatically stable under acidic conditions (pH 4) and tended to aggregate in the aqueous media. On the other hand, under basic conditions (pH 10), the particles, whose surface was highly negatively charged, dispersed in the aqueous media via electrostatic repulsion. Homogenization of the silkworm particle aqueous dispersion and castor oil under acidic conditions led to the formation of oil-in-water Pickering emulsions, which were stabilized by the silkworm particles adsorbed at the oil–water interface. After removal of the water-soluble components existing in the silkworm particles via purification, the adsorption density of the silkworm particles on the oil–water interface of the droplets increased and more stable Pickering emulsions were formed. The oil droplets creamed up/sedimented during the storage but could be well redispersed by handshaking. Furthermore, it was demonstrated that the higher the silkworm particle concentration of the aqueous dispersion, the smaller the droplet size of the emulsions and the more stable emulsion against coalescence (at least for 3 months).","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 8","pages":"3074–3084"},"PeriodicalIF":2.8,"publicationDate":"2025-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840519","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

IF 2.6