ACS food science & technology最新文献_第7页

Increase of Lipid Productivity in Coculture of Lipomyces starkeyi and Chlorella saccharophilum on a Picoliter Incubator Array 在皮升培养箱阵列上提高斯塔克脂菌与嗜糖小球藻共培养的脂质产量

IF 2.6

ACS food science & technology Pub Date : 2025-02-27 DOI: 10.1021/acsfoodscitech.4c0087810.1021/acsfoodscitech.4c00878

Yuma Tanaka, Akihiro Nakamura, Wataru Ogasawara and Ryoji Kurita*,

{"title":"Increase of Lipid Productivity in Coculture of Lipomyces starkeyi and Chlorella saccharophilum on a Picoliter Incubator Array","authors":"Yuma Tanaka, Akihiro Nakamura, Wataru Ogasawara and Ryoji Kurita*, ","doi":"10.1021/acsfoodscitech.4c0087810.1021/acsfoodscitech.4c00878","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00878https://doi.org/10.1021/acsfoodscitech.4c00878","url":null,"abstract":"The coculture of Lipomyces starkeyi and Chlorella saccharophilum can produce lipids more efficiently than the monoculture of L. starkeyi or C. saccharophilum. However, the conventional culture method has problems such as uniformity of light irradiation and the time-consuming growth evaluation of each microorganism. In this study, we cocultured L. starkeyi and C. saccharophilum with a flattened incubator array and demonstrated the live cell imaging of L. starkeyi and C. saccharophilum under a microscope. Our flattened incubator array alleviated cell overlaps in the z-direction and provided the microalgae with uniform light exposure. The initial growth of L. starkeyi and C. saccharophilum during coculture was evaluated by observing their morphology under a microscope. We also demonstrated for the first time that lipid productivity (/day) was increased by coculturing L. starkeyi and C. saccharophilum from a single cell.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 3","pages":"1064–1071 1064–1071"},"PeriodicalIF":2.6,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143667107","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

Effect of Oat and Chickpea Content on the Physicochemical, Bioactive, and Sensory Properties of a Plant-Based Beverage during Chilled Storage 燕麦和鹰嘴豆含量对植物性饮料冷藏过程中理化、生物活性和感官特性的影响

IF 2.6

ACS food science & technology Pub Date : 2025-02-26 DOI: 10.1021/acsfoodscitech.4c0025410.1021/acsfoodscitech.4c00254

Daliana Carbajal-Padilla, María Elena Sosa-Morales, Abel Cerón-García, Mariana Morales-De la Peña and Julián Andrés Gómez-Salazar*,

{"title":"Effect of Oat and Chickpea Content on the Physicochemical, Bioactive, and Sensory Properties of a Plant-Based Beverage during Chilled Storage","authors":"Daliana Carbajal-Padilla, María Elena Sosa-Morales, Abel Cerón-García, Mariana Morales-De la Peña and Julián Andrés Gómez-Salazar*, ","doi":"10.1021/acsfoodscitech.4c0025410.1021/acsfoodscitech.4c00254","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00254https://doi.org/10.1021/acsfoodscitech.4c00254","url":null,"abstract":"The present work studied the effects of oat extract (OE) and chickpea extract (CE) content on the physicochemical, bioactive, and sensory properties of a plant-based beverage during chilled storage. A Simplex-Lattice mixture design for two components was employed, corresponding to OE and CE, resulting in 5 formulations: 40:60, 50:50, 65:35, 80:20, and 90:10. Highest content of OE increased sedimentation and turbidity values. The plant-based beverage formulated with 50:50 OE:CE presented the highest sensory scores and protein levels. During 28 days of refrigerated storage, the pH, moisture content, total solids, viscosity, total soluble solids (TSS), antioxidant capacity (AC), and total phenolic compounds (TPC) remained stable. Color parameters decreased over time. The degradation rate (K) of the evaluated parameters along the storage was modeled by first-order kinetics with good fitting. Plant-based beverage mixes could be alternatives with a high nutritional value and high stability.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 3","pages":"942–952 942–952"},"PeriodicalIF":2.6,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143667102","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 Organic Compounds as Key Indicators for Rice Freshness and Quality Assessment during Storage Using GC-IMS 挥发性有机化合物作为大米保鲜品质评价的关键指标

IF 2.6

ACS food science & technology Pub Date : 2025-02-26 DOI: 10.1021/acsfoodscitech.4c0086110.1021/acsfoodscitech.4c00861

Linshu Jiao, Tianyi Han, Lixiao Song, Ran Wang, Xiangyang Yu, Xianjin Liu* and Baiyi Lu*,

{"title":"Volatile Organic Compounds as Key Indicators for Rice Freshness and Quality Assessment during Storage Using GC-IMS","authors":"Linshu Jiao, Tianyi Han, Lixiao Song, Ran Wang, Xiangyang Yu, Xianjin Liu* and Baiyi Lu*, ","doi":"10.1021/acsfoodscitech.4c0086110.1021/acsfoodscitech.4c00861","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00861https://doi.org/10.1021/acsfoodscitech.4c00861","url":null,"abstract":"Rice storage is always accompanied by changes in nutrition and safety, making the evaluation of freshness and quality essential. This study investigated the changes in the quality properties and volatile organic compounds (VOCs) of five rice cultivars under different storage conditions, aiming to identify common VOC indicators that reflect rice freshness and quality. A total of 109 major volatiles were identified from the rice samples during the 6-month storage, and changes in the VOCs effectively differentiated their quality properties. Furthermore, partial least-squares regression models were constructed and evaluated to predict fat acidity, freshness value, and taste value based on the VOCs, with 5-methylfurfural, dimethyl disulfide, and acetoin identified as key compounds. The R2 of the freshness value and taste value models were 0.76 and 0.63, respectively, indicating the effectiveness of the models. This study provides VOC indicators reflecting rice quality and proposes new methods for rapid rice quality and freshness evaluation.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 3","pages":"1051–1063 1051–1063"},"PeriodicalIF":2.6,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143667104","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

Species-Specific Variation in Oil Content and Fatty Acid Profiles of Short-Duration Rapeseed and Mustard 短叶菜籽和芥菜含油量和脂肪酸谱的种特异性变异

IF 2.6

ACS food science & technology Pub Date : 2025-02-25 DOI: 10.1021/acsfoodscitech.4c0089410.1021/acsfoodscitech.4c00894

Nikunjo Chakroborty, Md. Alamgir Kabir, Md. Manwar Hossen, Jannatul Afrin, Mirza Mofazzal Islam and Arif Hasan Khan Robin*,

{"title":"Species-Specific Variation in Oil Content and Fatty Acid Profiles of Short-Duration Rapeseed and Mustard","authors":"Nikunjo Chakroborty, Md. Alamgir Kabir, Md. Manwar Hossen, Jannatul Afrin, Mirza Mofazzal Islam and Arif Hasan Khan Robin*, ","doi":"10.1021/acsfoodscitech.4c0089410.1021/acsfoodscitech.4c00894","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00894https://doi.org/10.1021/acsfoodscitech.4c00894","url":null,"abstract":"Oilseed Brassicas is the predominant and native source of edible oil in Bangladesh. The objective of this study is to investigate the species-specific variation in oil content and fatty acid profiles of rapeseed and mustard. Seed samples of 20, 10, and 4 genotypes from Brassica napus, Brassica juncea, and Brassica rapa were analyzed in a gas chromatography–mass spectrometry (GC–MS) apparatus. B. napus displayed the highest oil content of 33.11%, which was 5% higher than that of B. juncea. The oleic acid percentage in B. napus was 14.25%, which was 6% higher than that in B. juncea. By contrast, the contents of four polyunsaturated fatty acids were higher in B. juncea. The amount of erucic acid in the three species ranged between 47 and 50%. PC1 accounted for 41.5% of data variation, clearly separating B. juncea from the other two species. The variation in the percentages of oil and fatty acids paves the way for developing better edible Brassica oilseed through breeding.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 3","pages":"1082–1090 1082–1090"},"PeriodicalIF":2.6,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143667076","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

Composition and Detailed Characterization of Amino Acids, Peptides, Proteins, Fatty Acids, and Minerals of Tuna Trimming Fish Meal 金枪鱼修剪鱼粉中氨基酸、多肽、蛋白质、脂肪酸和矿物质的组成和详细表征

IF 2.6

ACS food science & technology Pub Date : 2025-02-25 DOI: 10.1021/acsfoodscitech.4c0099210.1021/acsfoodscitech.4c00992

Mohadeseh MontazeriShatouri, Zahra Khabir, Igor Pirozzi, Pinar Demir Soker and Paul A. Haynes*,

{"title":"Composition and Detailed Characterization of Amino Acids, Peptides, Proteins, Fatty Acids, and Minerals of Tuna Trimming Fish Meal","authors":"Mohadeseh MontazeriShatouri, Zahra Khabir, Igor Pirozzi, Pinar Demir Soker and Paul A. Haynes*, ","doi":"10.1021/acsfoodscitech.4c0099210.1021/acsfoodscitech.4c00992","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00992https://doi.org/10.1021/acsfoodscitech.4c00992","url":null,"abstract":"Tuna processing byproducts hold significant nutritional value, though their quality can vary based on species, size, environment, and processing level. This study aimed to evaluate the nutritional value of tuna trimming fish meal raw material for developing high-value products. The analysis showed that the material is 56.90% protein, 21.30% ash, 12.39% lipid, 6.40% moisture, and 0.88% carbohydrate. It contains essential amino acids, including methionine and lysine. The profiles of proteins and peptides were determined using nano-flow liquid chromatography-tandem mass spectrometry (nanoLC–MS/MS), which revealed that the most abundant proteins are myosin and collagen. Of 3204 nonredundant peptides identified, 17 peptides have high bioactive potential, including 7 with antioxidant properties. Fatty acid profiling showed higher levels of saturated fatty acids (SFA) compared to those of polyunsaturated fatty acids (PUFA). Among PUFA, docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) were present at 20.98% and 4.46%, respectively. Mineral analysis indicated high levels of macro- and microelements, such as calcium and phosphorus. Washing the tuna trimming fish meal at different pH levels decreased ash and increased the level of essential amino acids, highlighting tuna trimming fish meal as a valuable resource for various applications.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 3","pages":"1145–1155 1145–1155"},"PeriodicalIF":2.6,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143667077","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

Brewing Clean Water: The Metal-Remediating Benefits of Tea Preparation 冲泡净水：泡茶对金属的修复作用

IF 2.6

ACS food science & technology Pub Date : 2025-02-24 DOI: 10.1021/acsfoodscitech.4c0103010.1021/acsfoodscitech.4c01030

Benjamin Shindel, Caroline Harms, Stephanie Wang and Vinayak Dravid*,

引用次数: 0

Gut Microbiota Modulation after the Administration of an Antihypertensive Milk Fermented with Lactococcus lactis NRRL B-50571 服用乳酸乳球菌 NRRL B-50571 发酵的降压牛奶后的肠道微生物区系调节

IF 2.6

ACS food science & technology Pub Date : 2025-02-24 DOI: 10.1021/acsfoodscitech.4c0062010.1021/acsfoodscitech.4c00620

Lilia M. Beltrán-Barrientos*, José I. Méndez-Romero, María C. Estrada-Montoya, Adrián Hernández-Mendoza, Aarón F. González-Córdova, María de Jesús Torres-Llanez, Hugo S. García and Belinda Vallejo-Cordoba*,

{"title":"Gut Microbiota Modulation after the Administration of an Antihypertensive Milk Fermented with Lactococcus lactis NRRL B-50571","authors":"Lilia M. Beltrán-Barrientos*, José I. Méndez-Romero, María C. Estrada-Montoya, Adrián Hernández-Mendoza, Aarón F. González-Córdova, María de Jesús Torres-Llanez, Hugo S. García and Belinda Vallejo-Cordoba*, ","doi":"10.1021/acsfoodscitech.4c0062010.1021/acsfoodscitech.4c00620","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00620https://doi.org/10.1021/acsfoodscitech.4c00620","url":null,"abstract":"The aim of this study was to determine the effect of milk fermented with Lactococcus lactis NRRL B-50571 (FM-571) on gut microbiota (GM) of spontaneously hypertensive rats (SHRs), and its correlation with blood pressure (BP) short-chain-fatty acids (SCFAs) in feces, and antioxidant status in the plasma. Results showed that FM-571 increased (p < 0.05) diversity and reduced Firmicutes/Bacteroidetes ratio in GM. Moreover, FM-571 increased abundance (p < 0.05) of SCFA-producing bacteria Prevotellaceae (6.66 ± 3.29% and 7.29 ± 3.67%), Lachnospiraceae (21.38 ± 2.81% and 24.01 ± 12.32%), and Ruminococcaceae (21.82 ± 1.35 and 5.85 ± 0.3%) in feces and gut microbiota, respectively. Also, SCFAs in feces were higher (p < 0.05) in SHR treated with FM-571 and were negatively correlated to BP (p < 0.05). Additionally, Verrucomicrobiota, Acidoaminococcaceae, and Akkermansiaceae showed negative correlations with BP and oxidative stress index (p < 0.05) and positive correlations with the activity of antioxidant enzymes (p < 0.05). Overall, these results may suggest that the antihypertensive effect of FM-571 was linked to an improvement in the antioxidant status and SCFA production related to GM modulation.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 3","pages":"953–963 953–963"},"PeriodicalIF":2.6,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143667075","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

Multiomics Insights into Microbiome Succession throughout Medium-Temperature Daqu Fermentation 中温大曲发酵过程中微生物组演替的多组学研究

IF 2.6

ACS food science & technology Pub Date : 2025-02-24 DOI: 10.1021/acsfoodscitech.5c0001410.1021/acsfoodscitech.5c00014

Yongqian Zhao, Yehui Han, Runjie Cao, Yan Xu and Xiaoqing Mu*,

{"title":"Multiomics Insights into Microbiome Succession throughout Medium-Temperature Daqu Fermentation","authors":"Yongqian Zhao, Yehui Han, Runjie Cao, Yan Xu and Xiaoqing Mu*, ","doi":"10.1021/acsfoodscitech.5c0001410.1021/acsfoodscitech.5c00014","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00014https://doi.org/10.1021/acsfoodscitech.5c00014","url":null,"abstract":"The production of traditional medium-temperature Daqu (MT-Daqu) relies heavily on manual adjustments of fermentation parameters, which regulate microbiota to influence Daqu’s functional properties and metabolites. However, the mechanisms underlying the effects of these parameters remain poorly understood. First, the fermentation process was divided into 5 distinct stages based on physicochemical and sensory characteristics, particularly temperature and acidity. Second, multiomics approaches (metagenomics, metatranscriptomics, and metaproteomics) were employed to investigate microbial succession, functional dynamics, and key enzyme activity across metabolic pathways. Our findings demonstrated that Daqu fermentation progressed through 3 functional phases: microbial proliferation (days 0–8), microbiota restructuring (days 8–12), and aroma synthesis (days 12–32). Notably, lactic acid, primarily synthesized by lactic acid bacteria, dominated the organic acid profile initially, accounting for 67.427 ± 0.128% on day 2. By day 17, fungal-derived acids (succinic acid, malic acid, and acetic acid), mainly synthesized by Lichtheimia, became predominant, constituting 60.370 ± 0.641% of the total organic acids. This transition in acid dominance mirrored a microbial community shift from bacterial to fungal predominance. Collectively, this study establishes a multidimensional analytical framework for deciphering the MT-Daqu fermentation microbiome.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 3","pages":"1193–1207 1193–1207"},"PeriodicalIF":2.6,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143667073","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

Nanozymes and the Sustainable Future of Food Quality Control: Innovation versus Pragmatism 纳米酶与食品质量控制的可持续未来：创新与实用主义

IF 2.6

ACS food science & technology Pub Date : 2025-02-24 DOI: 10.1021/acsfoodscitech.4c0104010.1021/acsfoodscitech.4c01040

Eslam M. Hamed*, Fun Man Fung* and Sam F. Y. Li*,

引用次数: 0

Enhancing Bioactivity and Bioaccessibility of Mulberry Leaf Tea: The Influence of Pretreatment and Kombucha Fermentation 提高桑叶茶的生物活性和生物可及性：预处理和昆布发酵的影响

IF 2.6

ACS food science & technology Pub Date : 2025-02-23 DOI: 10.1021/acsfoodscitech.4c0076910.1021/acsfoodscitech.4c00769

Pitchaporn Wanyo*, Tossaporn Chamsai and Channarong Chomnawang,

{"title":"Enhancing Bioactivity and Bioaccessibility of Mulberry Leaf Tea: The Influence of Pretreatment and Kombucha Fermentation","authors":"Pitchaporn Wanyo*, Tossaporn Chamsai and Channarong Chomnawang, ","doi":"10.1021/acsfoodscitech.4c0076910.1021/acsfoodscitech.4c00769","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00769https://doi.org/10.1021/acsfoodscitech.4c00769","url":null,"abstract":"We applied sodium glutamate and ultrasound pretreatments in the processing of mulberry leaf green and black tea to enhance the bioactive compounds and their bioactivities. Kombucha fermentation was investigated to assess further enhancements in the bioactivity and bioaccessibility of bioactive compounds. Overall, the ultrasound-pretreated group showed a higher amount of 1-deoxynojirimycin (DNJ), phenolics, and flavonoids than did sodium glutamate pretreatment, while γ-aminobutyric acid (GABA) in the sodium glutamate-pretreated group was higher. Kombucha fermentation significantly increased DNJ, GABA, phenolic, and flavonoid content, particularly in ultrasound-pretreated samples, resulting in enhanced antioxidant, antidiabetic, anti-inflammatory, and antihypertensive properties. Furthermore, fermented samples demonstrated up to 25% higher bioaccessibility of phenolics and flavonoids than nonfermented samples. Our results reveal that kombucha fermentation, along with the specific pretreatments, can improve the health effects of mulberry leaf tea for health promotion, which has great potential as a functional beverage.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 3","pages":"999–1009 999–1009"},"PeriodicalIF":2.6,"publicationDate":"2025-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00769","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143667028","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