Food research international (Ottawa, Ont.)最新文献

{"title":"Corrigendum to \"Limonene-loaded nanostructured lipid carriers incorporated in hydrogels: Enhanced acid stability and controlled release properties\" [Food Res. Int. 214 (2025) 116601].","authors":"Simin Feng, Yitong Tian, Jiahao Yu, Yang Lin, Alan Giovanini de Oliveira Sartori, Ping Shao","doi":"10.1016/j.foodres.2026.120473","DOIUrl":"https://doi.org/10.1016/j.foodres.2026.120473","url":null,"abstract":"","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"243 Pt 1","pages":"120473"},"PeriodicalIF":8.0,"publicationDate":"2026-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148889943","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}

{"title":"Integrating intermittent ultrasound with micro-nanobubbles for enhanced reduction of pathogenic bacteria during fresh-cut lotus root sanitation.","authors":"Zhiling Shi, Beichen Jiang, Xingxing Gao, Hongchao Zhang","doi":"10.1016/j.foodres.2026.119387","DOIUrl":"10.1016/j.foodres.2026.119387","url":null,"abstract":"<p><p>Fresh-cut lotus roots require highly efficient and sustainable sanitation approaches to ensure high food quality and low microbial safety risks. In this study, we investigated the efficacy of micro-nanobubble (MNB) filled with ambient air (approximately 78% N₂, 21% O₂) or carbon dioxide (CO₂), in combination with ultrasound and hydrogen peroxide (H₂O₂) for decontaminating Escherichia coli O157:H7 and Listeria monocytogenes on fresh-cut lotus roots. Findings revealed that CO₂ MNB combined with 1% H₂O₂ and intermittent ultrasound (15 s on / 60 s off, US-3) achieved a reduction of E. coli O157:H7 on the surface of lotus root slices by 3.91 ± 0.39 log CFU/slice in 10 min, significantly higher (p < 0.05) than individual or other combined treatments. The enhanced sanitation efficacy may be attributed to combined oxidative, acidic, and mechanical stresses generated by H₂O₂, dissolved CO₂, US, or MNB-US interactions, which may accelerate bacterial inactivation or detachment. Additionally, air MNB + H₂O₂ and CO₂ MNB + H₂O₂ + US-3 maintained the number of indigenous microorganisms below 5 log CFU/g on fresh-cut lotus roots during the initial 4 days of storage at 4 °C, and showed lower browning indexes at the end of the 16-day compared to water and individual MNB washes. The findings of this research provide valuable insights into developing highly efficient and safe sanitation approaches for the fresh produce industry.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"237 ","pages":"119387"},"PeriodicalIF":8.0,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147990433","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}

{"title":"Editorial Overview of Special Issue \"XXIX CBCTA: Innovation, health, and sustainability in the food production chain\".","authors":"Silvani Verruck, Marciane Magnani","doi":"10.1016/j.foodres.2026.119268","DOIUrl":"https://doi.org/10.1016/j.foodres.2026.119268","url":null,"abstract":"","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"236 ","pages":"119268"},"PeriodicalIF":8.0,"publicationDate":"2026-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147876920","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}

{"title":"Mechanistic effects of L-cysteine hydrochloride and resting time on the large-deformation rheology of Lamian dough.","authors":"Meng-Qi Xu, Xiao-Hong Sun, Xiao-Na Guo, Ke-Xue Zhu","doi":"10.1016/j.foodres.2026.119372","DOIUrl":"10.1016/j.foodres.2026.119372","url":null,"abstract":"<p><p>Lamian dough extensibility is vital to the expansion of chain foodservice but is highly unstable during present processing. Large-deformation rheology was used to assess the effects of L-cysteine hydrochloride (L-CH) and resting time on extensibility of Lamian dough. At 0 min, increasing L-CH (0, 0.015%, 0.0225%, 0.030%, 0.045%) initially enhanced extension distance, peaking at 64 mm with 0.0225%L-CH, before decreasing. From 30 to 90 min, extension distance showed an upward trend, while maximum tensile resistance (R_max) decreased and degree of relaxation (R) increased. Prolonged resting time (0-90 min) reduced extension distance and R while increasing R_max; however, a slight increase in extension distance was observed in dough with 0%L-CH. Mechanistically, L-CH addition elevated free sulfhydryl content, driving the depolymerization of glutenin macropolymers (GMP) in a dose-dependent manner, leading to increased medium glutenin polymers and monomers percentage. CLSM confirmed the changes in network structure, showing moderate crosslinking and intensity in the stretch direction at 0.0225%L-CH-0 min. During resting time, protein disentanglement led to a slight increase in extensibility at 0%L-CH; low L-CH addition reconstituted rigid GMP through oxidating -SH, and higher levels induced disulfide and noncovalent network rearrangement, ultimately reducing extension distance. By defining how L-CH and resting time effect gluten protein behavior, this work offers a theoretic foundation for development of pre-made Lamian.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"236 ","pages":"119372"},"PeriodicalIF":8.0,"publicationDate":"2026-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147876877","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}

{"title":"Corrigendum to \"Preparation of multifunctional hydrogel composed of polyvinyl alcohol/ chitosan/cellulose nanofiber/anthocyanin and its application in intelligent food packaging systems\" [Food Res. Int. 235 (2026) 119173].","authors":"Zhen-Zhen Lu, Jie Chen, Jing Jin, Xiao-Rui Ge, Xiao-Hui Yao, Wei-Guo Zhao, Dong-Yang Zhang","doi":"10.1016/j.foodres.2026.119306","DOIUrl":"10.1016/j.foodres.2026.119306","url":null,"abstract":"","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"236 ","pages":"119306"},"PeriodicalIF":8.0,"publicationDate":"2026-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147876780","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}

{"title":"Corrigendum to \"Effects of fermentation on protein digestion and peptide release in an in vitro adult digestion model\" [Food Res. Int. 230 (2026) 118670].","authors":"Qing Ren, Jian Zhang, Xiaoyan Chen, Jinzhu Pang, Harry J Wichers, Yongping Wen, Kasper A Hettinga","doi":"10.1016/j.foodres.2026.119266","DOIUrl":"10.1016/j.foodres.2026.119266","url":null,"abstract":"","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"236 ","pages":"119266"},"PeriodicalIF":8.0,"publicationDate":"2026-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147876823","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}

{"title":"Bioactive compounds: functional foods as the cornerstone of healthy nutrition: linking academia and industry.","authors":"Juliano Lemos Bicas, Mario Roberto Marostica Junior","doi":"10.1016/j.foodres.2025.118219","DOIUrl":"https://doi.org/10.1016/j.foodres.2025.118219","url":null,"abstract":"","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"227 ","pages":"118219"},"PeriodicalIF":8.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146133723","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}

{"title":"Chemical evolution of wine from a new Brazilian terroir: Metabolomic insights into vinification and aging processes.","authors":"Alvaro Luis Lamas Cassago, Mateus Manfrin Artêncio, Guilherme Julião Zocolo, Luísa Tannure, Fernando Batista da Costa","doi":"10.1016/j.foodres.2025.117272","DOIUrl":"10.1016/j.foodres.2025.117272","url":null,"abstract":"<p><p>The development of grapes and the resulting wine are influenced by environmental factors associated with vintage, such as temperature, rainfall, and sunlight, which affect key metabolites including sugars and phenolics. In addition, winemaking processes, such as fermentation and barrel aging, further shape the final wine profile. In Brazil, the Vitis vinifera 'Syrah' cultivar is particularly prominent, especially in the state of São Paulo, where the double-pruning technique has been adopted to mitigate the challenges of tropical summer rainfall. So far there are no other studies on this subject and we believe this is the first metabolomic study focused on 'Syrah' wines produced from double-pruning vineyards in Brazil, offering a valuable reference for future research on 'Syrah' and other grape varieties and winegrowing regions. Using untargeted LC-MS metabolomics, a total of 31 metabolites were annotated across the 2022 and 2023 vintages. Multivariate statistical analyses (PCA and OPLS-DA) revealed clear differentiation in the chemical profiles among vintages, vineyard plots, and aging in different French oak barrel brands. Key secondary metabolite classes contributing to this separation included ellagitannins, such as ellagic acid (VIP = 7.610) and vescalagin (VIP = 3.174), and anthocyanins such as malvidin-3-glucoside (VIP = 2.748), malvidin-3-(6″-p-coumaroylglucoside) (VIP = 2.253), and peonidin-3-O-(6″-p-coumaroyl-glucoside) (VIP = 1.208), which varied significantly according to barrel type and vintage. Notably, the oxygenated sesquiterpene rotundone (VIP = 3.336), responsible for the characteristic \"pepper\" aroma of 'Syrah' wines, was identified for the first time in winter wines produced via the double-pruning method, highlighting a unique aromatic feature of this viticultural approach. These results underscore the combined influence of climatic variation and aging strategy on the wine metabolome and provide a molecular basis for optimizing barrel selection and vintage characterization in emerging wine regions.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"221 Pt 1","pages":"117272"},"PeriodicalIF":8.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148152559","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}

{"title":"Genetic fingerprints derived from genome database mining allow accurate identification of genome-edited rice in the food chain via targeted high-throughput sequencing.","authors":"Marie-Alice Fraiture, Jolien D'aes, Andrea Gobbo, Maud Delvoye, Anne-Cécile Meunier, Julien Frouin, Emmanuel Guiderdoni, Dieter Deforce, Charlotte De Vogelaere, Sigrid C J De Keersmaecker, Kevin Vanneste, Nancy H C Roosens","doi":"10.1016/j.foodres.2025.117218","DOIUrl":"10.1016/j.foodres.2025.117218","url":null,"abstract":"<p><p>Genome-edited (GE) organisms are currently classified as GMOs according to European legislation, requiring traceability and labelling in the food and feed supply chain. However, unambiguous identification of a specific GE organism with one or more induced single nucleotide variations (SNVs) dispersed across the genome remains challenging. This study explored whole-genome sequencing-based characterization, public genome databases, and machine learning tools to select key genetic elements and create a unique fingerprint for distinguishing a specific GE line. As a case study, a GE Nipponbare rice line containing a single CRISPR-Cas-induced SNV was used. To experimentally assess the detection of this fingerprint, a targeted high-throughput sequencing approach, including multiplex PCR-based enrichment of key genetic elements, was developed and successfully tested. This promising proof-of-concept demonstrates the potential of combining a unique genetic fingerprint with targeted high-throughput sequencing to facilitate the accurate detection of GE organisms, thereby supporting food traceability and regulatory compliance for the development of new GE lines, as well as protecting associated intellectual property.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"221 Pt 1","pages":"117218"},"PeriodicalIF":8.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148152625","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}

{"title":"Seasonal changes driving shifts in core microbes of Nongxiangxing Daqu: a integrated multi-omics analysis and deep learning.","authors":"Ping Huang, Shiyuan Ma, Xiawei Yi, Rongqing Zhou, Chongde Wu","doi":"10.1016/j.foodres.2025.117216","DOIUrl":"10.1016/j.foodres.2025.117216","url":null,"abstract":"<p><p>Core microorganisms play a crucial role in determining the quality of Daqu (a fermentation starter), and their identification and regulation are vital for further controlling the quality of Daqu and Baijiu. Therefore, this study revealed the flavor dynamics and microbial succession in Daqu under seasonal and pressing pattern variations and based on these, the core microorganisms and community assembly were revealed by integrating high-throughput sequencing with deep learning. Physicochemical properties and flavor compounds analysis of 120 Daqu samples revealed that Daqu produced in spring exhibited higher enzyme activity, diversity and abundance of esters and pyrazines. Moreover, methyl stearate and 2-undecanone were identified as the differential flavor compounds distinguishing Daqu produced in different seasons. The dominant bacteria were all associated with heat-tolerant microorganisms and acidity-related microorganisms like Bacillus, Thermoactinomyces, Staphylococcus and Weissella, and the fungi were mainly composed of Thermoascus and Thermomyces in all seasons. The core microorganisms of Daqu produced in different seasons were revealed by an investigation of interactions among microbes, physicochemical properties, and flavor compounds and validated through a data-driven keystone species identification (DKI) framework. Geotrichum and Clavispora were identified as core microorganisms independent of seasonal variations and pressing patterns. Further analysis based on βNTI and RC_bray was employed to investigate the community assembly process of Daqu and the results indicated that stochastic drift consistently dominated community assembly during seasonal variations. These findings may offer scientific guidance for optimizing the production of Nongxiangxing Daqu in different season, and subsequently enhancing the quality of Daqu.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"221 Pt 1","pages":"117216"},"PeriodicalIF":8.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148152645","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}