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

{"title":"Preface: Magnetic resonance in food science - beyond composition and structure.","authors":"Antonio G Ferreira, John van Duynhoven","doi":"10.1016/j.foodres.2025.117301","DOIUrl":"https://doi.org/10.1016/j.foodres.2025.117301","url":null,"abstract":"","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"219 ","pages":"117301"},"PeriodicalIF":8.0,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145024968","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 \"Development of reference-based model for improved analysis of bacterial community\" [Food Res. Int. 211 (2025) 116380].","authors":"Changwoo Park, Jinyoung Park, Dongho Chang, Seil Kim","doi":"10.1016/j.foodres.2025.117251","DOIUrl":"https://doi.org/10.1016/j.foodres.2025.117251","url":null,"abstract":"","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"219 ","pages":"117251"},"PeriodicalIF":8.0,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145025006","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 \"Synbioticsof encapsulated Limosilactobacillus fermentum K73 promotes in vitro favorable gut microbiota shifts and enhances short-chain fatty acid production in fecal samples of children with autism spectrum disorder\" [Food Res. Int. 209 (2025) 116227].","authors":"Katherine Bauer Estrada, Natalia Conde-Martínez, Alejandro Acosta-González, Luis Eduardo Díaz-Barrera, Gina Paola Rodríguez-Castaño, María Ximena Quintanilla-Carvajal","doi":"10.1016/j.foodres.2025.116997","DOIUrl":"https://doi.org/10.1016/j.foodres.2025.116997","url":null,"abstract":"","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"218 ","pages":"116997"},"PeriodicalIF":8.0,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144823478","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":"Faba bean and pea protein ingredients: Endogenous lipid accumulation and lipid oxidative state.","authors":"Jolijn S A Koomen, Lucie Ribourg-Birault, Alice Kermarrec, Bérengère Marais, Sophie Le Gall, Adeline Boire, Anne Meynier, Claire Berton-Carabin","doi":"10.1016/j.foodres.2025.116884","DOIUrl":"https://doi.org/10.1016/j.foodres.2025.116884","url":null,"abstract":"<p><p>Pulses such as faba bean and pea are a promising source of proteins in the current protein transition. For their use in food products, they are processed into protein ingredients through dry or wet fractionation routes. The use of these ingredients is currently hampered by their inherent off-flavours, partly arising from lipid oxidation. In this study, both commercial and pilot-scale-produced faba bean and pea protein ingredients were used to determine their endogenous lipid profile, as well as the lipids' oxidative status. All protein ingredients contained considerable amounts of endogenous lipids compared to the raw material (4.4-6.6 g/100 g dry matter for concentrates and 7.4-7.5 g/100 g dry matter for isolates), and more than half these lipids were phospholipids. In addition, minor lipophilic compounds (tocopherols, carotenoids) were present in substantial amounts (240-2700 μg/g lipids) that varied both with the seed cultivar or growing conditions and with the seed-to-ingredient processing method. The endogenous lipids had undergone oxidation, as high and highly variable levels of hydroperoxides were found (2.7-57 μmol/g lipids). Yet, levels of secondary lipid oxidation markers were fairly low, and no strong occurrence of off-flavour associated volatiles, e.g., hexanal, was detected. Nonetheless, considering the high initial hydroperoxide concentration, it is expected that these off-flavours can quickly be formed upon hydroperoxide decomposition if these ingredients are applied in typical food matrices, such as plant-based dairy alternatives. These results substantiate the origin of lipid-derived off-flavours in pulse protein applications.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"217 ","pages":"116884"},"PeriodicalIF":0.0,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144546574","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":"Optimizing epigallocatechin gallate-gluten covalent gels through controlled disulfide bond cleavage: Structural tailoring for enhanced functional properties.","authors":"Qiu-Yue Ma, Qian-Da Xu, Nan Chen, Wei-Cai Zeng","doi":"10.1016/j.foodres.2025.116890","DOIUrl":"https://doi.org/10.1016/j.foodres.2025.116890","url":null,"abstract":"<p><p>The spatial architecture of cross-linked protein networks plays a critical role in modulating gel formation and functionality. Given that the functional properties of gluten are highly dependent on disulfide bonds, this study investigated how controlled disulfide bond cleavage regulates the structural and functional characteristics of epigallocatechin gallate (EGCG)-gluten composite gels. Through systematic sodium metabisulfite treatment, we demonstrated that moderate disulfide bond cleavage optimally balances protein unfolding and polyphenol conjugation, resulting in gels with superior mechanical strength and gelling properties. Progressive disulfide bond cleavage induced structural expansion of gluten proteins, exposing hydrophobic domains and enhancing the covalent binding efficiency between gluten and EGCG. This structural modification facilitated the formation of a more homogeneous and robust gel network, thereby improving mechanical integrity. However, excessive cleavage led to over-crosslinking between EGCG and gluten, ultimately disrupting the gel matrix and diminishing its structural stability. Notably, the EGCG-gluten covalent gels exhibited exceptional thermal, pH, and oxidative stability, along with potent antioxidant activity. During simulated gastrointestinal digestion, the gels demonstrated sustained EGCG release, significantly enhancing its bioaccessibility. These findings highlight that precise modulation of disulfide bond cleavage can effectively tailor the physicochemical and digestive properties of protein-polyphenol covalent gels. This strategy offers a promising approach for designing advanced functional food ingredients with enhanced bioactivity and controlled nutrient delivery capabilities, broadening their potential applications in nutraceutical and bioactive delivery systems.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"217 ","pages":"116890"},"PeriodicalIF":0.0,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144546642","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":"Digestion of organosulfur compounds of two radish microgreen cultivars grown under different light treatments.","authors":"Marta Silva, Raúl Domínguez-Perles, Diego A Moreno, Olga Viegas, Miguel A Faria, Susana M P Carvalho, Isabel M P L V O Ferreira","doi":"10.1016/j.foodres.2025.116831","DOIUrl":"https://doi.org/10.1016/j.foodres.2025.116831","url":null,"abstract":"<p><p>Radishes are rich in health-promoting organosulfur compounds. This study investigated the effects of gastrointestinal digestion (GID) on glucosinolates (GSLs) and isothiocyanates (ITCs) of two radish microgreens cultivars (Raphanus sativus; cv. Daikon, and cv. Red Rambo) grown in a closed vertical system under either White (W) or Red+Blue (R + B) LEDs, combined with varying applications of UV-C radiation (0, 1, or 3 pulses). The individual and combined effects of LEDs and UV-C on GSLs and ITCs were evaluated before and after GID (INFOGEST static in vitro GID model). Relationships between compounds before/after digestion were explored through Structural Equation Modelling (SEM). Both cultivars are good sources of aliphatic GSLs (Daikon: 513.4 ± 23.1-681.5 ± 31.9, Red Rambo: 447.5 ± 38.5-532.0 ± 20.2 mg 100 g^-1) and ITCs (Daikon: 0.9 ± 0.1-1.8 ± 0.3, Red Rambo: 1.3 ± 0.2-5.2 ± 1.0 mg 100 g^-1). LED type was more impactful than UV-C radiation. Generally, R + B LEDs enhanced GSLs due to increasing dehydroerucin in Daikon, while improving ITCs in Red Rambo. Post-digestion, Red Rambo showed markedly higher sulforaphene levels compared to Daikon. Red Rambo's SEM significantly confirmed the conversion of glucoraphenin into sulforaphene and sulforaphane during GID. In Daikon, no significant relationships between compounds before/after GID were found. These findings suggest cultivar-specific metabolic pathways and responses to light, which can be optimized to enhance the accumulation of health-related compounds. The innovative use of SEM provided deeper insights into the metabolic conversions occurring during GID. The abundant sulforaphene levels from Red Rambo highlight this cultivar as an excellent source of this metabolite and its potential health benefits.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"217 ","pages":"116831"},"PeriodicalIF":0.0,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144546573","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":"Consumption of yogurts containing buriti pulp and fermented milks containing orange bagasse increases the response of the endogenous antioxidant system and the expression of heat shock proteins in healthy rats.","authors":"Juliana S Graça, Bruna G Castro, Caroline Heckler, Patrícia B Batista, Rafael L Camargo, Marianna M Furtado, Luísa Freire, Mayra F Melo, Maria Paula M B B Gonçalves, Amanda M T M Moya, Cínthia B B Cazarin, Tatiana C Pimentel, Mário J A Saad, Marcelo Franchin, Severino M Alencar, Anderson S Sant'Ana","doi":"10.1016/j.foodres.2025.116904","DOIUrl":"https://doi.org/10.1016/j.foodres.2025.116904","url":null,"abstract":"<p><p>The objective of this study was to evaluate the in vivo impact of the consumption of buriti yogurt and fermented milk containing orange bagasse on serum retinol content, the endogenous antioxidant system, and the expression of endogenous stress response proteins (HSPs) in male Wistar rats (n = 6 in each group). The rats received variations of fermented products containing buriti pulp and orange bagasse for 60 days. The retinol content was analyzed by HPLC-DAD. Antioxidant status was assessed in serum and liver by GSH content and activity of the enzymes GR, GPX, SOD, and CAT. Stress response was evaluated by expression of HSP 25, 60, 70, and 90 in the liver and muscle and TNF-α levels in the liver. Overall, consumption of yogurts containing buriti pulp or fermented milks containing orange bagasse and the pre-subjection of probiotic cultures to oxidative stress increased the activity of the endogenous antioxidant system (GSH, GR, GPX, and CAT) in the liver, the expression of heat shock proteins HSP 70 and 90 in muscle, and/or the vitamin A content in the serum of the animals. Furthermore, expression of HSP 70 was reduced in the liver after consumption of formulations containing orange bagasse. Finally, no increase or reduction in TNF-α levels was observed in the liver of the animals. Thus, it is concluded that consumption of yogurts and fermented milks containing fruits and byproducts and the pre-subjection of probiotic cultures to oxidative stress impacted the antioxidant response of the organism of healthy animals, indicating a possible cytoprotective and antioxidant response.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"217 ","pages":"116904"},"PeriodicalIF":0.0,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144546572","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":"Improved detection of acephate residues in tomatoes using PSI-MS/MS with functionalized polyacrylamide modified substrate.","authors":"Camila Cíntia Sousa Melo Brito, Jean Carlos Pereira Sousa, Tauã Emanuel Silva, Yuri Arrates Rocha, Júlio César de Oliveira Ribeiro, Hugo Gontijo Machado, Eduardo Lima Nascimento, Lívia Flório Sgobbi, Boniek Gontijo Vaz, Andréa Rodrigues Chaves","doi":"10.1016/j.foodres.2025.116854","DOIUrl":"https://doi.org/10.1016/j.foodres.2025.116854","url":null,"abstract":"<p><p>The increasing use of pesticides in agriculture has significantly improved crop quality and yield; however, concerns regarding their toxicity and environmental impact remain pressing. Acephate (ACE), an organophosphorus insecticide widely used in tomato cultivation, has been associated with various health risks, including neurotoxicity, reproductive toxicity, and metabolic disorders. Traditional methods for ACE detection, such as gas and liquid chromatography coupled with mass spectrometry (MS), offer high sensitivity and specificity but are time-consuming, solvent-intensive, and unsuitable for rapid on-site analysis. In this context, ambient ionization mass spectrometry (AIMS) has emerged as a promising alternative, enabling direct analysis with minimal sample preparation. Paper spray ionization mass spectrometry (PSI-MS) stands out as an effective AIMS technique, offering rapid, low-cost pesticide residue analysis compared to traditional chromatographic systems. However, unmodified chromatographic paper lacks selectivity for diverse analytes. To enhance ACE detection, this study introduces a novel PSI-MS substrate modified with polyhydroxamicalkanoate (PHA), a polyacrylamide functionalized with hydroxamic and carboxylic acid groups. This functionalized paper improves ionization efficiency and sensitivity for ACE analysis in tomato samples. The successful functionalization of the polyacrylamide polymer was confirmed through PHA characterization, ensuring its suitability for analysis. The proposed optimized method enables a rapid analysis time of just 3 min, demonstrating excellent linearity, precision, and accuracy. It also achieved low limits of detection and quantification, at 0.24 and 13.25 μg/kg, respectively, providing an innovative and efficient approach for pesticide residue determination in food matrices. ACE was detected in commercially available tomatoes, revealing regulatory non-compliance despite its prohibition under Brazilian legislation.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"217 ","pages":"116854"},"PeriodicalIF":0.0,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144546575","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 \"Dynamic changes in volatile organic compounds of cherry tomato fruits during storage at different temperatures using HS-GC-IMS\" [Food Res. Int. 218 (2025) 116790].","authors":"Sihui Guan, Fei Yang, Jinxiao Yao, Chaochao Liu, Rongqing Wang, Meiying Ruan, Zhuping Yao, Chenxu Liu, Hongjian Wan, Zhimiao Li, Ming Diao, Yuan Cheng","doi":"10.1016/j.foodres.2025.117017","DOIUrl":"https://doi.org/10.1016/j.foodres.2025.117017","url":null,"abstract":"","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"218 ","pages":"117017"},"PeriodicalIF":8.0,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144823477","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 \"Visualizing the spatial distribution of metabolites in tomato fruit at different maturity stages by matrix-assisted laser desorption/ionization mass spectrometry imaging\" [Food Res. Int. 206 (2025) 115973].","authors":"Sihui Guan, Chaochao Liu, Zhuping Yao, Chenxu Liu, Meiying Ruan, Rongqing Wang, Qingjing Ye, Hongjian Wan, Zhimiao Li, Guozhi Zhou, Ming Diao, Yuan Cheng","doi":"10.1016/j.foodres.2025.117018","DOIUrl":"https://doi.org/10.1016/j.foodres.2025.117018","url":null,"abstract":"","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"218 ","pages":"117018"},"PeriodicalIF":8.0,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144823479","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}