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

{"title":"Effect of incorporation strategies of sesamol and chitosan nanoparticle-methylcellulose edible coating on the polycyclic aromatic hydrocarbon levels in deep-fried meatballs.","authors":"Zun Wang, Ken Ng, Robyn Dorothy Warner, Regine Stockmann, Zhongxiang Fang","doi":"10.1016/j.foodres.2025.116210","DOIUrl":"https://doi.org/10.1016/j.foodres.2025.116210","url":null,"abstract":"<p><p>This study investigated the impact of incorporation of sesamol and chitosan nanoparticle-methylcellulose (CSNP-MC) edible coating on the moisture loss, oil uptake, lipid and protein oxidation, and polycyclic aromatic hydrocarbon (PAH) levels in deep-fried meatballs. Sesamol was added to meatballs at either 0 mg/kg (control) or 30 mg/kg meat by three methods, i.e., (i) mixing sesamol into the meat mince without coating (SE), (ii) mixing sesamol into meat mince and followed by coating of the meatballs with 1 % CSNP-MC (SE-CT), and (iii) dissolving sesamol in CSNP-MC and the meatballs were coated with the mixture (SE-M-CT). Due to the barrier properties of the edible coating, meatballs from the SE-CT and SE-M-CT groups had lower levels of moisture loss, oil uptake and lipid oxidation compared to the control (no sesamol and no coating) and SE groups (P < 0.05). In addition, the SE-CT treatment resulted in lower protein oxidation and benzo[a]pyrene (BaP) level, leading to reduced PAH4 levels and toxic equivalent quotient (TEQ_BaP) in the meatballs compared to the SE-M-CT treatment. These findings suggested that the incorporation of antioxidant of sesamol within the meat mince combined with edible coatings is an effective strategy to enhance the quality and safety of deep-fried meatballs by reducing oil uptake, and decreasing lipid and protein oxidation, PAH levels and the carcinogenic risk of PAHs by meatball consumption.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"208 ","pages":"116210"},"PeriodicalIF":0.0,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144034479","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 \"Metabolomics insights of conventional and organic tempe during In Vitro digestion and their antioxidant properties and cytotoxicity in HCT-116 cells\" [Food Research International 195 (2024) 114951].","authors":"Nurul Syahidah MioAsni, Reggie Surya, Norazlan Mohmad Misnan, Seng Joe Lim, Norzila Ismail, Shahrul Razid Sarbini, Nurkhalida Kamal","doi":"10.1016/j.foodres.2025.116170","DOIUrl":"https://doi.org/10.1016/j.foodres.2025.116170","url":null,"abstract":"","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"208 ","pages":"116170"},"PeriodicalIF":0.0,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144003931","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":"Akebia trifoliata extracts attenuate liver injury via gut-liver axis in a murine model of nonalcoholic fatty liver disease with low-grade colitis.","authors":"Xiaoya Wang, Han Chen, Weifeng Zhu, Zhongliang Wang, Yao Pan, Yong Sun, Hua Xiong, Junmei Zhou, Wenliang Cheng, Kejun Cheng","doi":"10.1016/j.foodres.2025.116202","DOIUrl":"https://doi.org/10.1016/j.foodres.2025.116202","url":null,"abstract":"<p><p>Perturbations in intestinal homeostasis can significantly influence the pathophysiology of metabolic disorders through the gut-liver axis, with nonalcoholic fatty liver disease (NAFLD) being a prime example. Our previous study demonstrated that Akebia trifoliata extracts (APE) exhibit significant anti-inflammatory activity; however, their protective effect on the intestinal barrier and liver remain unclear. In this study, we established a TNF-α-induced Caco-2 cell monolayer model and a mouse model of NAFLD with DSS-induced low grade colitis. Serum, intestinal tissue, and liver samples were used to assess the effects of APE effects on inflammation, gut barrier integrity, and hepatic lipid metabolism. 16S rRNA sequencing, targeted metabolomics, and RNA sequencing were employed to examine gut microbiota composition, short-chain fatty acid metabolism, and liver gene expression profiles. Results indicated that APE effectively alleviates hepatic steatosis induced by HFD and DSS reducing by hepatocellular lipid accumulation. APE treatment also reduced inflammatory cytokine levels, including TNF-α, IL-6, and IL-1β. Additionally, APE restored the impaired intestinal barrier by reducing intestinal permeability, enhancing tight junction protein expression, and modulating gut microbiota composition. Notably, APE reduced the abundance of Verrucomicrobia and Prevotellaceae, while increasing the abundance of Proteobacteria, Lachnospiraceae, Ruminococcaceae, and Bifidobacterium. Correlation analysis indicated that the abundance of Ruminococcaceae was negatively correlated with levels of d-mannitol, liver LPS, and IL-6, while it was positively correlated with butyrate concentration. Furthermore, liver inflammatory factors, TG, TC, IL-6 and LPS levels were positively correlated with serum d-mannitol levels, but negatively correlated with intestinal ZO-1 expression and acetic and propionic acid levels. This study is the first to explore the hepatoprotective effects of bioactives from Akebia trifoliata via the gut-liver axis, thereby broadening the application value of Akebia trifoliata.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"208 ","pages":"116202"},"PeriodicalIF":0.0,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144059953","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":"Effects of chitosan on restoring spermatogenesis in mice: Insights from gut microbiota and multi-omics analysis.","authors":"Guitian He, Boqi Zhang, Tong Chen, Caomeihui Shen, Nan Wang, Junjun Yang, Fuqiang Chang, Yue Sui, Xuanqi Yin, Yueying Wang, Sihui Wang, Yaqiu Li, Jinxin Zong, Yuxin Luo, Yang Meng, Chunjin Li, Xu Zhou","doi":"10.1016/j.foodres.2025.116218","DOIUrl":"https://doi.org/10.1016/j.foodres.2025.116218","url":null,"abstract":"<p><p>Chitosan, is a natural bio-based polymer with known prebiotic properties. However, its potential in the management of spermatogenic disorders remains largely unexplored. By utilizing a busulfan-treated mouse model and integrated multi-omics analysis, this study explored the potential mechanisms through which chitosan improves impaired spermatogenesis. The results showed that chitosan treatment can improve testicular function and significantly reshape the gut microbiota composition in busulfan-treated mice. Metabolomics revealed that docosahexaenoic acid (DHA) transport was significantly dysregulated in busulfan-treated mice, but chitosan reversed this dysfunction by modulating tight junction proteins and fatty acid transporters in the intestine. Fecal microbiota transplantation experiments further highlighted the critical role of gut microbiota in DHA transport and spermatogenesis. Additionally, DHA supplementation alleviated busulfan-induced ferroptosis in testicular tissues. Hence, owing to its prebiotic effects chitosan could serve as a novel therapeutic strategy for improving busulfan-induced spermatogenic disorders by restoring the homeostasis of the gut-testis axis.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"208 ","pages":"116218"},"PeriodicalIF":0.0,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144059119","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":"Environmental factors and blueberry anthocyanin-induced conformational changes modulate the interaction between myofibrillar proteins and fishy compounds and their mechanism, specifically aldehydes and alcohols.","authors":"Huaxing Xiong, Lei Chen, Hui Teng","doi":"10.1016/j.foodres.2025.116220","DOIUrl":"https://doi.org/10.1016/j.foodres.2025.116220","url":null,"abstract":"<p><p>This study investigated the impact of blueberry anthocyanin (BA) on the interaction between tilapia myofibrillar protein (MP) and fishy compounds (hexanal, octanal, nonanal, trans-2-nonenal, and 1-octen-3-ol). Results indicated that at a protein concentration of 5 mg/mL and fishy compounds at 5 μg/mL, MP effectively adsorbed these compounds at 4 °C, pH 7.0, and 0.6 mol/L Na⁺. Increasing BA concentration (0.03-0.24 mg/mL) enhanced the α-helix content of MP from 30 % to 60 %, with a blue shift in the maximum fluorescence emission peak (333-337 nm), suggesting that BA promotes protein structural folding and stability. In MP and fresh fish models, BA addition significantly decreased hexanal (from 50.2 % ± 1.6 % to 29.0 % ± 9.5 %), octanal (from 97.8 % ± 1.6 % to 38.7 % ± 1.8 %), and nonanal (from 69.4 % ± 7.7 % to 39.0 %). Conversely, higher BA concentrations led to increased release of 1-octene-3-ol (from 104.1 % ± 4.4 % to 120.4 % ± 1.1 %). Overall, the findings highlight the correlation between BA's effects on protein folding and stabilization and its influence on the controlled release of fishy compounds, underscoring the significance of polyphenols in protein-flavor interactions. This research offers valuable insights into flavor management and establishes a theoretical basis for flavor regulation in tilapia meat products, contributing to the broader study of quality control and flavor enhancement in meat products through natural pigment active ingredients.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"208 ","pages":"116220"},"PeriodicalIF":0.0,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144059187","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":"Exploration of antioxidant peptides from crocodile (Crocodylus siamensis) meat using modern information technology: Virtual-screening and antioxidant mechanisms.","authors":"Zhang Mengli, Luo Ji, Luo Cancan, Zang Yanan, Zeng Yuanyuan, Guo Hanyu, Xu Yinghao","doi":"10.1016/j.foodres.2025.115789","DOIUrl":"10.1016/j.foodres.2025.115789","url":null,"abstract":"<p><p>To develop a safe, stable and easily absorbed new antioxidant peptide. The myofibrillar protein hydrolysates of Siamese crocodile meat were prepared and purified, their free radical scavenging and Fe²⁺ chelating ability were determined. The results showed that isolated component 3 of neutral protease hydrolysate (N₃) had the highest antioxidant activity. Subsequently, liquid chromatography-mass spectrometry was applied to appraise the amino acid sequences within the N₃ component, and 8 novel antioxidant peptides were screened by bioinformatics analysis, the antioxidant test proved that all 8 synthetic peptides had certain antioxidant activity. Among them, there was no significant difference in the DPPH radical scavenging capacity of GWDK, LWDK, ERWP, LGWK and LWAK (P > 0.05), which were higher than that of DFRDY and WYRDD (P < 0.05), the ABTS radical scavenging ability of DFRDY was similar to WYRDD (P > 0.05), but remarkably stronger than that of the other 6 peptides (P < 0.05). Finally, the binding mechanism of 8 novel peptides to Keap1 protein was explored through molecular docking, and it was found that hydrogen bonding and hydrophobic interaction were the primary forces that bind antioxidant peptides to Keap1 protein.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"202 ","pages":"115789"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143451273","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":"Characteristics analysis of microstructure and physicochemical properties of fresh and water-soaked fish maws derived from various swim bladder species.","authors":"Siyu Wei, Li Xu, Yang Zhu, Cuixia Sun, Wei Lu, Yiping Cao, Yin Zhang, Yiguo Zhao, Yapeng Fang","doi":"10.1016/j.foodres.2025.115761","DOIUrl":"10.1016/j.foodres.2025.115761","url":null,"abstract":"<p><p>Fish maw, a traditional nutritious food, has significant development potential. However, the limited species sources and scarce research on processing characteristics present challenges. This study selected nine species of fish maws to determine their morphology and yield during hydrothermal treatment. Changes in nutritional composition, water migration, and structural characteristics between fresh and water-soaked fish maws were compared. All fresh fish maws had a dry basis protein content of more than 80 %, with no heavy metals, rich in functional and hydrophobic amino acids. After processing fresh fish maw into water-soaked fish maw, the fat and ash content decreased, while the relative protein content increased, and there was little change in the amino acid composition. Water distribution and texture properties indicated an initial rapid then slow water absorption rate for fish maw. After soaking, most bound and immobilized water transformed into free water, significantly enhancing cohesiveness, springiness, and chewiness. Hardness change varied among different species of fish maws due to inherent differences. Microstructural analysis revealed that the fiber bundle transitioned from an interlaced, tight structure to a porous network structure, with pore size and network distribution related to water migration and the texture characteristics of the fish maw. Among all species studied, freshwater silver carp and redfin culter fish maws demonstrated potential for further development.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"202 ","pages":"115761"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143451256","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":"H₂O₂-generating casein hydrogels used in food packaging: Rapid photocrosslinking and antimicrobial activity.","authors":"Qinchao Zhu, Jinfeng Fu, Zhidan Wang, Juxin Pei, Wuzhou Yi, Daxi Ren","doi":"10.1016/j.foodres.2025.115787","DOIUrl":"10.1016/j.foodres.2025.115787","url":null,"abstract":"<p><p>Food safety caused by microbial contamination is an important problem that is difficult to solve for the food industry. In this study, a photocurable CFT hydrogel material is prepared by photocrossing casein with the flavin mononucleotide/sodium persulfate system, while flavin mononucleotide and tryptophan are used as photocatalysts to generate hydrogen peroxide (H₂O₂) for the inactivation of food pathogenic microorganisms. The CFT hydrogel demonstrated rapid gelation (<3 min), robust mechanical properties (1775 Pa), efficient H₂O₂ production (75 µM), and favorable biocompatibility. The CFT hydrogel could sterilize Gram-positive bacteria and Gram-negative bacteria after light irradiation, with sterilization rates exceeding 98 %. In addition, the CFT hydrogel showed great antibacterial activity to reduce E. coli on the surface of cherry tomatoes by 1.2 log. These unique properties make the CFT hydrogel a promising material for food preservation.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"202 ","pages":"115787"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143451281","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":"The development of thickened fermented rice milk formulation for people with dysphagia: A view of multiple in vitro simulation methods.","authors":"Zexue Lin, Lingling Ma, Bowen Li, Siming Zhao, Binjia Zhang","doi":"10.1016/j.foodres.2025.115679","DOIUrl":"10.1016/j.foodres.2025.115679","url":null,"abstract":"<p><p>Based on the huge blank of thickened fluid staple food for people with dysphagia, multiple in vitro simulations were utilized to develop the thickened fermented rice milk. Here, the effect of amylase content, hydrolysis time and thickener content were considered. The rheological study and Cambridge throat evaluation revealed that hydrolysis could significantly reduce the viscosity and yield stress of fermented rice milk, accompanied by the decreased swallowing residue. The addition of thickeners increased the viscosity and cohesion of the fermented rice milk due to the entanglement network formation, which facilitated the formation of lubricating film, decreased the coefficient of friction, and improved the sensory score. Increasing thickener content from 0 % to 0.5 % induced the longer oral transition time (0.26 s to 0.45 s), more residue (0.85 g to 2.07 g) and shorter stretching length (850.42 mm to 313.62 mm) shown in the Cambridge throat simulation. Among them, the fermented rice milk with 0.40 % thickener showed the best sensory properties, and its swallowing properties evaluated by computer simulation also suggested concentrated frequency distribution of velocity, shear rate and viscosity without splashing or choking compared with the normal fermented rice milk, showing excellent swallowing safety.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"201 ","pages":"115679"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143030635","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":"Lactic acid fermentation improves nutritional and functional properties of chickpea flours.","authors":"M F Chiacchio, S Tagliamonte, A Pazzanese, P Vitaglione, G Blaiotta","doi":"10.1016/j.foodres.2025.115899","DOIUrl":"10.1016/j.foodres.2025.115899","url":null,"abstract":"<p><p>Consumption of healthy diets with low environmental impact is crucial for improving global health. Legumes, like chickpeas, serve as valuable meat alternatives due to their nutritional profile, which may be improved through fermentation. This study aimed to develop innovative fermented chickpea flours using lactic acid bacteria (LAB) strains from diverse ecosystems and evaluate their nutritional and functional properties in vitro. Fourteen batches of 20% chickpea-based puree were produced and fermented with 14 LAB isolated from different ecosystems. After fermentation, flours were obtained by freeze-drying. Most LAB grew well and reduced the pH of chickpea purees below 5 within 48 h. The flours were characterized for the content of polyphenols, bioactive peptides (BAPs), free amino groups (FAG), and phytic acid along with the total antioxidant capacity (TAC). Results showed that flours fermented by four LAB strains, including Enterococcus hirae and Enterococcus faecium had higher FAG and BAPs, including inhibitors of Dipeptidyl peptidase-IV and Angiotensin-converting enzyme. Flours fermented by Leuconostoc mesenteroides OM94, Lactiplantibacillus plantarum 299v, Lactiplantibacillus plantarum E75, Lactiplantibacillus plantarum LPPB, and Lacticaseibacillus casei LBC491 contained higher amounts of polyphenols, had soluble TAC that was 10-fold and direct TAC 3-fold higher, and lower phytic acid content than the control flour. Pyrogallol was detected in fermented products for the first time, and protocatechuic 4-O-glucoside increased three times in chickpea flours fermented by Leuconostoc mesenteroides OM94 compared to the control. In conclusion, fermentation improved the nutritional and functional qualities of chickpea flour, identifying promising LAB strains to enhance antioxidant capacity and polyphenols availability.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"203 ","pages":"115899"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143532269","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}