ACS food science & technology最新文献_第9页

Untargeted Metabolomic Analysis of Honey of Four Botanical Origins Using Conventional and Sugar-Suppressed 1D and 2D NMR Spectroscopy 利用常规和糖抑制的一维和二维核磁共振光谱对四种植物源蜂蜜的非靶向代谢组学分析

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ACS food science & technology Pub Date : 2026-07-17 Epub Date: 2026-07-02 DOI: 10.1021/acsfoodscitech.5c00958

Upendra Singh, Amani A. Albalawi, Rashed Manasra, Sami Makharza, Abdul-Hamid Emwas, Mariusz Jaremko

{"title":"Untargeted Metabolomic Analysis of Honey of Four Botanical Origins Using Conventional and Sugar-Suppressed 1D and 2D NMR Spectroscopy","authors":"Upendra Singh, Amani A. Albalawi, Rashed Manasra, Sami Makharza, Abdul-Hamid Emwas, Mariusz Jaremko","doi":"10.1021/acsfoodscitech.5c00958","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00958","url":null,"abstract":"Nuclear magnetic resonance (NMR) spectroscopy is a powerfulanalyticaltool in metabolomics, with applications across biofluids, tissues,plants, and marine samples. It is also vital for evaluating food quality,authenticity, safety, and geographical origin. However, challenges,including low sensitivity, signal overlapping, and the dominance ofsugar signals, which obscure primary nonsugar metabolites, limit thebroader application in food research. For instance, in honey analysis,conventional 1D 1H NMR and 2D NMR methods─including 1H–1H J-resolved (J-RES), total correlation spectroscopy (TOCSY), and 1H–13C heteronuclear single quantum coherence(HSQC)─often suffer from intense sugar signals that mask othervital peaks. To address this, we implemented the suppression of sugar’smoiety signals (SSMS) method alongside conventional 1D and 2D NMRmethods. This substantially reduced sugar interference and improvedthe detection of nonsugar metabolites. This approach allowed for theidentification of sixty-eight metabolites, including sugars and nonsugarsin honey samples based on four different botanical origins. The suppressed1D 1H and 2D NMR methods exhibited a 3-fold increase inthe nonsugar signal intensity, improving spectral clarity comparedto conventional NMR methods. Combined with multivariate analyses (partialleast-squares discriminant analysis and heat maps), this strategyeffectively distinguished honey samples based on botanical origins.Additionally, the combined suppression NMR methods enhanced the detectionof nutritionally relevant compounds, such as nicotinic acid and trigonelline,underscoring the nutritional value of honey by minimizing carbohydratesignal interference. This advancement improves NMR-based metabolomicsin complex food matrixes, enabling more accurate metabolite profilingand quality assessment.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 7","pages":"1915–1927"},"PeriodicalIF":3.0,"publicationDate":"2026-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148666305","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

Physicochemical, Nutritional, Microbial, Sensory, and Antinutritional Evaluation of Tomato Ketchup Fortified with Chlorella vulgaris Protein Isolates 添加小球藻分离蛋白的番茄酱的理化、营养、微生物、感官和抗营养评价

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ACS food science & technology Pub Date : 2026-07-17 Epub Date: 2026-07-02 DOI: 10.1021/acsfoodscitech.6c00450

Jonas Kambele, Queency N. Okechukwu, Parise Adadi, Feyisayo O. Adepoju, Elena G. Kovaleva

{"title":"Physicochemical, Nutritional, Microbial, Sensory, and Antinutritional Evaluation of Tomato Ketchup Fortified with Chlorella vulgaris Protein Isolates","authors":"Jonas Kambele, Queency N. Okechukwu, Parise Adadi, Feyisayo O. Adepoju, Elena G. Kovaleva","doi":"10.1021/acsfoodscitech.6c00450","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00450","url":null,"abstract":"Thisstudy evaluated the effects of fortifying tomato ketchup with Chlorella vulgaris protein isolates (CPIs) on itsnutritional, functional, microbial, and sensory properties. CPIs wereextracted by isoelectric precipitation and dried using oven drying(OD) or vacuum drying (VD). Functional properties, antioxidant activity,amino acid composition, mineral content, physicochemical characteristics,antinutritional factors, microbial quality, and sensory acceptabilitywere assessed. OD isolates exhibited higher protein solubility andDPPH radical scavenging activity (65.6%) than VD isolates (47.5%).CPIs fortification increased protein content from 1.6% in the controlto 6.3% in the 13% CPIs formulation and significantly (p < 0.05) enhanced essential amino acids, particularly leucine,lysine, valine, isoleucine, phenylalanine, and threonine. Potassium,sodium, magnesium, calcium, and iron contents were also improved.Antioxidant activity increased with CPIs inclusion, while antinutritionalfactors and microbial counts remained within safe limits. Sensoryevaluation showed that 3–5% CPIs incorporation maintained acceptablequality. These findings demonstrate the potential of CPIs as sustainableingredients for developing protein-enriched functional condiments.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 7","pages":"2184–2199"},"PeriodicalIF":3.0,"publicationDate":"2026-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148666306","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

Spray-Dried Multilayer Emulsion System for Encapsulation of β-Carotene and Its Application in Extruded Snack Products 喷雾干燥多层乳液体系对β-胡萝卜素的包封及其在挤压零食中的应用

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ACS food science & technology Pub Date : 2026-07-17 Epub Date: 2026-06-22 DOI: 10.1021/acsfoodscitech.6c00339

Supakchon Klongdee, Hataichanok Kantrong, Suveena Jantapirak, Waraporn Prasert, Siriporn Tanjor

{"title":"Spray-Dried Multilayer Emulsion System for Encapsulation of β-Carotene and Its Application in Extruded Snack Products","authors":"Supakchon Klongdee, Hataichanok Kantrong, Suveena Jantapirak, Waraporn Prasert, Siriporn Tanjor","doi":"10.1021/acsfoodscitech.6c00339","DOIUrl":"10.1021/acsfoodscitech.6c00339","url":null,"abstract":"β-Carotene,a bioactive compound with health benefits, ishighly susceptible to degradation. Encapsulation is a widely usedtechnique to protect bioactive compounds and enhance their stability.The aim of this study was to evaluate the effectiveness of a multilayeremulsion (0–2% whey protein isolate (WPI) and 0–2.5%pectin) and spray-dry encapsulation system (maltodextrin and gum arabic)in improving the stability of β-carotene in rice bran oil duringextrusion processing. The impact of a multilayer emulsion on β-caroteneretention in the final extruded snack product and its bioaccessibilitywere also examined. The multilayer emulsion (1.5% WPI and 2% pectin)was stable against separation and had a small droplet size. The combinationof maltodextrin and gum arabic as an encapsulating material showedpromise in the production and preservation of β-carotene powder.The highest β-carotene content was observed in snacks with 4%PMG emulsion powder (799 μg/100 g), attributed to efficientencapsulation that reduced degradation during production. However,the bioaccessibility of β-carotene remained below 20%, withemulsion powders exhibiting lower bioaccessibility compared to freeβ-carotene. This system shows potential to improve β-carotenestability during processing; however, its bioaccessibility requiresfurther improvement.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 7","pages":"2106–2114"},"PeriodicalIF":3.0,"publicationDate":"2026-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148633998","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

Preparation of Dietary Fiber–Sucrose Cocrystallized Structured Particles for Sugar Reduction in Chocolate 膳食纤维-蔗糖共晶结构颗粒的制备及其在巧克力中的降糖作用

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ACS food science & technology Pub Date : 2026-07-17 Epub Date: 2026-07-03 DOI: 10.1021/acsfoodscitech.6c00378

Chuanwu Han, Fan Kong, Yanke Wang, Jian Guo, Jinmei Wang, Xiaoquan Yang

{"title":"Preparation of Dietary Fiber–Sucrose Cocrystallized Structured Particles for Sugar Reduction in Chocolate","authors":"Chuanwu Han, Fan Kong, Yanke Wang, Jian Guo, Jinmei Wang, Xiaoquan Yang","doi":"10.1021/acsfoodscitech.6c00378","DOIUrl":"10.1021/acsfoodscitech.6c00378","url":null,"abstract":"Excessive sucrose intake is linkedto chronic diseases,but simplereduction impairs texture and flavor, and artificial sweeteners havedrawbacks. This study developed dietary fiber–sucrose cocrystallizedparticles to preserve sweetness and functionality. Three dietary fibers(citrus fiber, Polydextrose, and resistant dextrin) at 5–30%were cocrystallized with sucrose. Compared with physical mixtures,cocrystallization transformed sucrose crystals into irregular porouspolycrystalline aggregates with reduced crystallinity. Among the testedfibers, 20% RD-based structured particles (20% RD-SUC) exhibited optimalcolor and solubility (complete dissolution within 30 s) compatibility.When applied as a sucrose substitute in chocolate, 20% RD-SUC maintainedthe stable form VI cocoa butter polymorph and showed no significantdifferences from full-sugar chocolate in sweetness perception efficiencyor sweetness decay kinetics. The time to maximum sweetness intensityremained 15 s, achieving an effective 20% sugar reduction. This workprovides a clean-label, fiber-enriched alternative for reduced-sugarchocolate and other low-sugar foods.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 7","pages":"2148–2160"},"PeriodicalIF":3.0,"publicationDate":"2026-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148672404","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

Comparative Sustainability Assessment of Alkali and Deep Eutectic Solvent-Based Protein Recovery from Spirulina (Arthrospira platensis): Influence on Physicochemical and Functional Properties 碱法和深共熔溶剂法回收螺旋藻蛋白质的可持续性比较：对螺旋藻理化和功能特性的影响

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ACS food science & technology Pub Date : 2026-07-17 Epub Date: 2026-06-17 DOI: 10.1021/acsfoodscitech.6c00369

Udangshree Borah, Prangan Duarah, Mihir Kumar Purkait

{"title":"Comparative Sustainability Assessment of Alkali and Deep Eutectic Solvent-Based Protein Recovery from Spirulina (Arthrospira platensis): Influence on Physicochemical and Functional Properties","authors":"Udangshree Borah, Prangan Duarah, Mihir Kumar Purkait","doi":"10.1021/acsfoodscitech.6c00369","DOIUrl":"10.1021/acsfoodscitech.6c00369","url":null,"abstract":"Asthe demand for sustainable proteins rises, alternative proteinsources like microalgae, particularly Spirulina, have gained attentionfor their high protein content and low resource requirements. However,there is a lack of studies on efficient extraction methods that considerboth functional performance and sustainability. To bridge this, thisstudy explores protein extraction from Spirulina using conventionalalkali extraction and deep eutectic solvents (DES), with and withoutultrasound treatment, focusing on physicochemical, functional, andenvironmental performance. Results revealed significantly higher recovery(∼30%) by alkali extractions (A, A-US) compared to DES extractions(∼5%) (DES, DES-US). However, DES systems yielded higher purityproteins (∼80%) relative to alkali extracts (∼60%).Ultrasound treatment enhanced protein recovery in alkali systems butshowed nominal influence on DES systems. Functional characterizationindicated variations in different parameters, depending on the extractionroute. A and A-US showed better near-neutral pH solubility comparedto DES and DES-US. On the other hand, DES extracts showed higher antioxidantactivity and performed better in functional properties like oil andwater-holding capacities and emulsifying capacities. Additionally,life cycle assessment (LCA) revealed higher environmental impactsacross most categories by DES extractions, including global warmingpotential (∼70 kg CO2 eq) compared to alkali extraction(∼46 kg CO2 eq). Ultrasound’s environmentalburdens were only marginal on both routes. Thus, this study providesa comprehensive guide integrating process efficiency, product functionality,and sustainability, offering critical insights for the selection ofsolvents for practical and scalable extraction technologies.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 7","pages":"2115–2128"},"PeriodicalIF":3.0,"publicationDate":"2026-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148666560","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

Shiitake Mushroom Powder as a Novel Flavor Booster for Low-Moisture Extruded Meat Substitute: Optimization of Powder Inclusion and Extrusion Processing 香菇粉作为低水分挤压肉类替代品的新型风味增强剂：粉末包合和挤压工艺的优化

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ACS food science & technology Pub Date : 2026-07-17 Epub Date: 2026-06-22 DOI: 10.1021/acsfoodscitech.6c00096

Hataichanok Kantrong, Waraporn Prasert, Natita Rodkwan, Worapol Pengpinit, Wanida Pan-utai

{"title":"Shiitake Mushroom Powder as a Novel Flavor Booster for Low-Moisture Extruded Meat Substitute: Optimization of Powder Inclusion and Extrusion Processing","authors":"Hataichanok Kantrong, Waraporn Prasert, Natita Rodkwan, Worapol Pengpinit, Wanida Pan-utai","doi":"10.1021/acsfoodscitech.6c00096","DOIUrl":"10.1021/acsfoodscitech.6c00096","url":null,"abstract":"This study investigatedflavor enhancement in low-moistureextrudedsoy textured vegetable protein (TVP) by adding shiitake mushroom (SM)powder to mitigate off-flavors. SM has high fiber content, which impactssoy TVP fibrous structure. Response surface methodology with a Box-Behnkendesign was used to evaluate the combined effects of SM content (5–15%),feed moisture (22–26% w.b.), and maximum barrel temperature(115–135 °C) based on key quality attributes (expansion,rehydration, and texture). Optimal conditions were selected and validated,and the products were analyzed for protein, total phenolic content,antioxidant capacity, volatiles, and amino acids. Increasing SM significantlyenhanced antioxidant activity and improved flavor balance. Green odorvolatiles (hexanal, 2-pentylfuran) decreased, while desirable butterycompounds (2,3-butanediol, pyrazines) increased. Amino acid trends(tryptophan decrease, nonlinear cystine change) resulted in reducedbitterness and enhanced savory perception. The optimized TVP withmoderate SM offers a promising, natural approach to mitigate off-flavorsand develop more palatable plant-based meat analogues.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 7","pages":"1987–2001"},"PeriodicalIF":3.0,"publicationDate":"2026-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148666565","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

Viability Maintenance of Probiotic Alkalihalobacillus clausii by Coencapsulation with Centella asiatica Polyphenol in a pH-Responsive Composite Synbiotic Hydrogel 积雪草多酚在ph响应复合合成水凝胶中共包封维持克劳氏碱杆菌活力的研究

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ACS food science & technology Pub Date : 2026-07-17 Epub Date: 2026-07-02 DOI: 10.1021/acsfoodscitech.6c00262

Souptik Bhattacharya, Sagnik Chakraborty, Tiyasa Gupta, Anuska Jana, Aditi Kar

{"title":"Viability Maintenance of Probiotic Alkalihalobacillus clausii by Coencapsulation with Centella asiatica Polyphenol in a pH-Responsive Composite Synbiotic Hydrogel","authors":"Souptik Bhattacharya, Sagnik Chakraborty, Tiyasa Gupta, Anuska Jana, Aditi Kar","doi":"10.1021/acsfoodscitech.6c00262","DOIUrl":"10.1021/acsfoodscitech.6c00262","url":null,"abstract":"Coencapsulation of polyphenols and probiotics is an advanceddeliverysystem that entraps beneficial bacteria and antioxidant phytochemicalstogether within a protective matrix. The present investigation exploresthe potential of developing a hybrid synbiotic hydrogel to coencapsulate Centella asiatica-extracted polyphenols and probiotic Alkalihalobacillus clausii cells for controlled intestinaldelivery. Here, an ionotropic gelation method was used in which 3%(w/v) alginate and 2% (w/v) pectin were used as base polysaccharidesand cross-linked with a 5% calcium chloride solution. The resultsindicated that a 72% probiotic load was coencapsulated into the hydrogelmatrix. No significant loss of the encapsulated agents was observedfor 35 days up to 37 °C. Then, physiochemical analyses were conductedto study the chemical structure and visual representation of the gelbeads. Further, in the gastrointestinal transit phase, the hydrogelshowed a cumulative release of 85 ± 0.025% total polyphenolsand 81 ± 0.065% viable cells in the simulated intestinal environment.Furthermore, the bacterial secretome and polyphenol showed a combinedbactericidal effect (>2.5 log CFU/mL reduction) on pathogenic bacteria.Hence, these findings demonstrate that this coencapsulated synbioticformulation could be utilized for new functional foods and nutraceuticalsupplements for better health benefits.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 7","pages":"2030–2041"},"PeriodicalIF":3.0,"publicationDate":"2026-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148624802","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

Regulatory Mechanism of the Methyl Group Number on the Binding of Pyrazine Aroma Compounds to Soy Protein Amyloid Fibrils 甲基数对吡嗪类芳香化合物与大豆蛋白淀粉样原纤维结合的调控机制

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ACS food science & technology Pub Date : 2026-07-17 Epub Date: 2026-06-22 DOI: 10.1021/acsfoodscitech.6c00279

Ye Huang, Lu Lin, Xiuqing Wang, Xiyao Liang, Yuqing Zhang, Yingnan Liu, Xiaonan Sui, Yaqing Xiao

{"title":"Regulatory Mechanism of the Methyl Group Number on the Binding of Pyrazine Aroma Compounds to Soy Protein Amyloid Fibrils","authors":"Ye Huang, Lu Lin, Xiuqing Wang, Xiyao Liang, Yuqing Zhang, Yingnan Liu, Xiaonan Sui, Yaqing Xiao","doi":"10.1021/acsfoodscitech.6c00279","DOIUrl":"10.1021/acsfoodscitech.6c00279","url":null,"abstract":"To address the instability and volatilityof pyrazine aromas inplant-based meat analogs, this study utilized acid-heat-induced soyprotein amyloid fibrils (SAFs) as stabilization carriers to investigatebinding interactions with pyrazines of varying methylation (2-methylpyrazine,2,5-dimethylpyrazine, and 2,3,5-trimethylpyrazine). Results indicatedthat acid-heat treatment induced soy protein isolate to form high-aspect-ratioSAFs characterized by abundant cross-β-sheets and high surfacehydrophobicity. Binding assays revealed a significant “methylnumber effect,” wherein affinity positively correlated withmethyl substituent count. SAFs exhibited the highest binding ratefor 2,3,5-trimethylpyrazine (38.40%), a trend sustained at elevatedtemperatures. The interaction was identified as an enthalpy-driven(ΔH < 0) static quenching process. Moleculardocking confirmed that higher methylation facilitated superior shapecomplementarity within the SAF binding pocket via denser π-alkyl/alkylinteractions (van der Waals forces). This study elucidated the structure-affinityrelationships governed by methyl count, providing a theoretical foundationfor designing stable aroma delivery systems in plant-based meat analogs.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 7","pages":"2042–2056"},"PeriodicalIF":3.0,"publicationDate":"2026-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148394484","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

Immunomodulatory Function and Action Mechanism of a Small-Molecular-Weight Saccharide Fraction from Fruits of Schisandra chinensis (Turcz.) Baill 五味子小分子糖提取物的免疫调节功能及作用机制Baill

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ACS food science & technology Pub Date : 2026-07-17 Epub Date: 2026-07-06 DOI: 10.1021/acsfoodscitech.6c00030

Jin-Ge Dong, Ju-Fang Jia, Xue-Qing Liu, Yue Wang, Yong-Xin Huang, Wen-Fei Wang, Hai-Xue Kuang, Jun Liang, Yong-Gang Xia

{"title":"Immunomodulatory Function and Action Mechanism of a Small-Molecular-Weight Saccharide Fraction from Fruits of Schisandra chinensis (Turcz.) Baill","authors":"Jin-Ge Dong, Ju-Fang Jia, Xue-Qing Liu, Yue Wang, Yong-Xin Huang, Wen-Fei Wang, Hai-Xue Kuang, Jun Liang, Yong-Gang Xia","doi":"10.1021/acsfoodscitech.6c00030","DOIUrl":"10.1021/acsfoodscitech.6c00030","url":null,"abstract":"Schisandra chinensis (Turcz.) Baill.is a classic medicine-food homologous plant rich in saccharides, butresearch on its small-molecule saccharides is scarce. In this study,a small-molecular-weight saccharide fraction (SFSC) wasisolated from S. chinensis using macroporousresin adsorption and ultrafiltration, and its structure was characterizedby LC-MS/MS. To assess biological effects, in vivo experiments demonstrated that SFSC restored immunefunction in cyclophosphamide (CTX)-induced immunosuppressed mice. In vitro assays showed that SFSC enhanced theproliferation of RAW264.7 macrophages and further induced M1 polarization,as well as the secretion of immunologically active mediators via TLR4-dependentMAPK and NF-κB signaling pathways. Further fractionation revealedthat both acidic and neutral subfractions jointly contribute to SFSC’s immunomodulatory activity, with the acidic subfractionspecifically mediating macrophage proliferation. Thus, this studyclarifies both the mechanism and material basis of SFSC, providing a basis for the development of natural immunomodulators.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 7","pages":"1958–1973"},"PeriodicalIF":3.0,"publicationDate":"2026-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148650761","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

Metabolomic and Physicochemical Evolution of Mango (Mangifera indica L.) Juice during Kombucha Fermentation: NMR-Based Insights into Sugar Degradation, Organic Acid Accumulation, and Color Change 芒果的代谢组学和理化进化康普茶发酵过程中的果汁：基于核磁共振的糖降解，有机酸积累和颜色变化的见解

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ACS food science & technology Pub Date : 2026-07-17 Epub Date: 2026-07-01 DOI: 10.1021/acsfoodscitech.6c00389

Antonia Eclenia Dias Barbosa, Samylla Sáthilla Queiroz Nogueira, Francisco Marlon Mota Marques, Elenilson G. Alves Filho, Lorena Mara A. Silva, Elana Ariely Ferreira Mendes, Ana Caroline Alves Cabral, Paulo Riceli Vasconcelos Ribeiro, Kirley M. Canuto, Socorro Vanesca Frota Gaban

{"title":"Metabolomic and Physicochemical Evolution of Mango (Mangifera indica L.) Juice during Kombucha Fermentation: NMR-Based Insights into Sugar Degradation, Organic Acid Accumulation, and Color Change","authors":"Antonia Eclenia Dias Barbosa, Samylla Sáthilla Queiroz Nogueira, Francisco Marlon Mota Marques, Elenilson G. Alves Filho, Lorena Mara A. Silva, Elana Ariely Ferreira Mendes, Ana Caroline Alves Cabral, Paulo Riceli Vasconcelos Ribeiro, Kirley M. Canuto, Socorro Vanesca Frota Gaban","doi":"10.1021/acsfoodscitech.6c00389","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00389","url":null,"abstract":"This study investigated the metabolic evolution of mango(Mangifera indica L.) juice-based kombuchaduringfermentation in order to identify the most favorable stage for bioactivecompound enrichment and compositional stability. Fermentation wasconducted for 0, 3, 5, and 7 days using a symbiotic culture of bacteriaand yeasts (SCOBY). Samples were analyzed through physicochemicalassays and 1H NMR-based metabolomics. Significant acidificationwas observed, with pH decreasing from 3.83 to 3.29 and titratableacidity increasing from 0.21% to 0.59% (p < 0.05).Sucrose depletion was accompanied by progressive accumulation of organicacids, particularly acetic and malic acids. Alanine and γ-aminobutyricacid (GABA) increased during fermentation. Color parameters exhibitedsignificant differences (p < 0.05), with increasedlightness (L*) by day 5. Principal component analysis (PCA) showedthat PC1 and PC2 explained 39.37% and 22.46% of total variance, respectively,clearly separating unfermented and fermented samples and indicatingprogressive metabolic convergence after day 5. From day 5 onward,increased levels of malic acid, alanine, and GABA were observed, accompaniedby a moderated acetic acid concentration. Collectively, these findingssuggest that 5 days of fermentation may represent an optimal balancebetween bioactive compound production and sensory-relevant acidification.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 7","pages":"2161–2174"},"PeriodicalIF":3.0,"publicationDate":"2026-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148666345","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