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

{"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}

{"title":"Colloidal properties of protein-stabilized emulsions in the presence of saliva: Impact on oral lubrication and sensory perception.","authors":"Mengya Sun, Wenyan Tan, Yating Huang, David Julian McClements, Yongbao Wei, He Li, Zhihua Pang, Xinqi Liu","doi":"10.1016/j.foodres.2025.117174","DOIUrl":"10.1016/j.foodres.2025.117174","url":null,"abstract":"<p><p>The colloidal behavior of protein-stabilized oil-in-water emulsions in the presence of saliva was investigated, as well as the impact of oil droplet-saliva interactions on the physicochemical and sensory properties of these emulsions. The emulsions were stabilized by three amphiphilic food proteins: sodium caseinate (NaCas), whey protein isolate (WPI), or lysozyme. Saliva incorporation decreased the negative charge and increased the particle size of all the emulsions, indicating a reduction in their stability. The NaCas emulsions exhibited the least structural changes in the presence of saliva. Saliva significantly increased the shear viscosity of the WPI and NaCas emulsions, which was mainly attributed to its ability to promote droplet flocculation. In contrast, saliva caused little change in the shear viscosity of the lysozyme-emulsions, suggesting that mucin had less impact on droplet flocculation in this system. The potential oral behavior of the emulsions was examined by measuring lipid droplet retention on a porcine tongue. The lysozyme-emulsions exhibited the highest retention, whereas the whey protein ones exhibited the lowest. In terms of lubrication properties, the incorporation of saliva caused a significant decrease in friction on a model porcine tongue surface for the WPI and NaCas emulsions but minimal changes for the lysozyme-emulsions. Sensory evaluation of the different emulsions showed clear textural differences during and after oral processing. The whey protein-emulsions had a smooth and creamy texture. The sensory attributes of the lysozyme emulsions were dominated by \"thickness\" during oral processing and by a persistent \"mouth coating\" sensation after oral processing. In contrast, the NaCas emulsions displayed a transition from \"greasiness\" to \"thickness\" and then to a \"mouth coating\" sensation. These findings offer valuable insights into the relationships between emulsion structure, oral tribology, and sensory perception.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"221 Pt 1","pages":"117174"},"PeriodicalIF":8.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148152479","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":"Implementation of an ultrasound method on a custom-built tribometer to investigate tongue-palate friction during food oral processing.","authors":"Miodrag Glumac, Véronique Bosc, Paul Menut, Marco Ramaioli, Frédéric Restagno, Sandrine Mariot, Vincent Mathieu","doi":"10.1016/j.foodres.2025.117187","DOIUrl":"10.1016/j.foodres.2025.117187","url":null,"abstract":"<p><p>The sensitivity of tongue mechanoreceptors to the amplitude and frequency of mechanical stimuli strongly impacts food texture perceptions. In this work, a custom manufactured tribometer was used to explore the potential of an ultrasound (US) method for monitoring friction phenomena between an artificial tongue and palate. Polyvinyl alcohol cryogels were used as artificial tongues, with roughness varied in agreement with human tongue papillae height (20-140 μm). The lubricating role of liquid foods was investigated with Newtonian solutions of glycerol (1-1400 mPa.s). Under the artificial tongue, a single-element US transducer was used as both transmitter and receiver to monitor the variations of the time-of-flight (ΔToF) of the reflection of compressional waves (central frequency 5 MHz) against the artificial palate. ΔToF was compared to force and acceleration measurements recorded all along the experiments. Both the roughness of artificial tongues and the composition and thickness of the lubricating film drastically influenced the reciprocal forces and vibrations at tongue-palate interface. Concomitant variations of ΔToF were observed, induced by displacements of the artificial palate, with peak values ranging from 4.5 to 50.1 ns throughout the different experimental conditions. A 40-120 Hz bandpass filter on ΔToF made it possible to isolate fluctuations ranging from 0.7 to 10.4 ns, induced by vibration events due to stick-slip during dynamic friction. This study demonstrated the potential of the US method for exploring the respective contributions of the characteristics of foods and of the tongue on biomechanical and frictional phenomena involved in texture perceptions.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"221 Pt 1","pages":"117187"},"PeriodicalIF":8.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148152588","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":"Recent advances in electrochemical-based CRISPR/Cas biosensing for nucleic acid and non-nucleic acid pathogenic microorganism detection.","authors":"Weiwei Jiang, Tao Zhu, Shuyu Zhou, Liuyu Pan, Zhaohui Qiao, Ming Wang, Danting Yang","doi":"10.1016/j.foodres.2025.117213","DOIUrl":"10.1016/j.foodres.2025.117213","url":null,"abstract":"<p><p>The widespread presence of pathogenic microorganisms in food and environmental sources poses a persistent threat to public health. Conventional detection methods-including culture, microscopy, and biochemical assays-are limited by low sensitivity, cross-reactivity, and prolonged turnaround times, particularly when microbial loads are low or phenotypic overlap occurs. These limitations underscore the urgent need for diagnostic platforms that combine speed, specificity, and sensitivity. The advent of CRISPR/Cas (Clustered Regularly Interspaced Short Palindromic Repeats/CRISPR-associated) systems has revolutionized microbial diagnostics, driving the emergence of electrochemical CRISPR/Cas (EC-CRISPR/Cas) biosensors. This review surveys four principal electrochemical CRISPR/Cas (EC-CRISPR/Cas) platforms-Cas9, Cas12a, Cas13a, and Cas14a-emphasizing their structural characteristics, biosensing mechanisms, and signal amplification strategies for both nucleic acid and non-nucleic acid pathogen detection. We first outline the molecular architecture and functional mechanisms of each Cas protein in the context of biosensing. EC-CRISPR/Cas detection strategies are classified as nucleic acid-based (either amplification-free or amplification-dependent) or non-nucleic acid-based, the latter primarily relying on aptamer-mediated recognition. We also provide a comparative analysis of signal enhancement techniques and application scenarios across bacterial, viral, fungal, and parasitic pathogens. Importantly, we identify key limitations of current systems-such as poor reusability, signal drift, and challenges in point-of-care deployment-and present emerging solutions including crRNA engineering, nanomaterial integration, and artificial intelligence-guided biosensor design. These innovations hold strong potential to enhance sensitivity, specificity, and real-time performance, offering a foundation for next-generation, scalable EC-CRISPR/Cas diagnostics.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"221 Pt 1","pages":"117213"},"PeriodicalIF":8.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148152655","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":"Comparative genomic analysis of ciprofloxacin-resistant Escherichia coli from retail chicken in Shaanxi, China and global sources.","authors":"Jiali Sun, Mengting Han, Qiuping Yang, Mei Li, Siyue Wang, Min Li, Wei Zhou, Shenghui Cui, Baowei Yang","doi":"10.1016/j.foodres.2025.117261","DOIUrl":"10.1016/j.foodres.2025.117261","url":null,"abstract":"<p><p>The global dissemination of ciprofloxacin-resistant Escherichia coli (CIP^RE. coli) poses a critical public health threat, with poultry products as predominant transmission vehicles to humans. To investigate the genomic characteristics and resistance profiles of CIP^RE. coli in a global context, we collected 274 retail chicken samples from seven regions in Shaanxi, China, between October 2022 and April 2023. From these, 64 representative strains underwent antimicrobial susceptibility testing, whole-genome sequencing, and comparative analysis with 1043 global CIP^RE. coli (G-CIP^RE. coli) genomes retrieved from the NCBI database. Results showed the detection rate of CIP^RE. coli in Shaanxi chicken (SC-CIP^RE. coli) was 96.0%, significantly higher than in G-CIP^RE. coli (16.1%, P < 0.01). Moreover, SC-CIP^RE. coli isolates harbored more antimicrobial resistance genes (ARGs) per isolate (16.55 vs. 6.51, P < 0.01). Both groups showed high quinolone resistance determined region (QRDR) mutation frequencies (95.3% vs. 87.1%), with conserved major substitutions (GyrA-Ser83Leu, ParC-Ser80Ile, GyrA-Asp87Asn). IncFIB was the common predominant plasmid group (79.7% vs 75.2%), and 77.8% of ARGs were plasmid-associated, underscoring the pivotal role of plasmids in resistance dissemination. Multilocus Sequence Typing (MLST) analysis showed that ST162 (30.0%) was dominant in SC-CIP^RE. coli, while ST131 (35.1%) and ST1193 (13.4%) prevailed globally. Notably, ST10 strains were widely distributed and exhibited enhanced ARGs carriage capacity. Phylogenetic analysis provided evidence for cross-host and cross-regional transmission potential of CIP^RE. coli, suggesting that highly resistant strains from retail chicken in Shaanxi may pose a broader risk to public health.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"221 Pt 1","pages":"117261"},"PeriodicalIF":8.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148152576","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 \"Combining polysaccharide on oxidation stability and digestibility of deamidated wheat gliadin fish oil-in-water emulsions\" [Food Res. Int. 221 (2025) 117274].","authors":"Jianling Feng, Linjun Huang, Dan Feng, Weining Wang, Lianzhou Jiang, Dianyu Yu","doi":"10.1016/j.foodres.2025.117409","DOIUrl":"https://doi.org/10.1016/j.foodres.2025.117409","url":null,"abstract":"","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"221 Pt 1","pages":"117409"},"PeriodicalIF":8.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148152602","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":"Milk-derived casein glycomacropeptide improves colonic mucus function under Western-style diet feeding in a sialylation-dependent manner.","authors":"Supapit Wongkuna, Vishnu Prasoodanan P K, Sandra M Holmberg, Ann Bjørnshave, Bjoern O Schroeder","doi":"10.1016/j.foodres.2025.117206","DOIUrl":"https://doi.org/10.1016/j.foodres.2025.117206","url":null,"abstract":"<p><p>The colonic mucus layer is the primary interface between the host and the gut microbiota. It serves both as an ecological niche for bacteria and a barrier protecting the host from microbial exposure. Disruption of the mucus layer, particularly under Western-style diet (WSD) feeding, increases the risk of infection and inflammation. Here, we identify casein glycomacropeptide (CGMP), a milk-derived glycopeptide, as a novel dietary supplement capable of preserving mucus function under WSD consumption. Notably, we demonstrate that the sialylation level of CGMP is a key determinant of its protective effects. Supplementation of highly sialylated CGMP not only prevented WSD-induced mucus defects but also altered the gut microbiota composition, enhancing beneficial bacterial genera, particularly Bifidobacterium. Mechanistically, bacterial shifts were associated with increased production of the short-chain fatty acid propionate, which can induce mucus growth. Our findings thus reveal sialylated CGMP as a promising prebiotic supplement to counteract diet-induced mucus dysfunction, highlighting the importance of protein-bound glycan structures in modulating host-microbiota interaction.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"221 Pt 1","pages":"117206"},"PeriodicalIF":8.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145727724","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}