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

{"title":"Development of an MCDA ranking method to evaluate consumer acceptance, environmental and public health impacts of 10 insect-based alternatives for food transition.","authors":"Xin Yan, Pauline Kooh, Michel Federighi, Vanessa Jury, Jean-Michel Cappelier, Géraldine Boué","doi":"10.1016/j.foodres.2025.117150","DOIUrl":"10.1016/j.foodres.2025.117150","url":null,"abstract":"<p><p>Edible insects have emerged as a sustainable alternative protein source, driving recent innovations in the food industry, though food safety and consumer acceptance remain major challenges. This study aimed to develop a quantitative multi-criteria decision analysis (MCDA) method to rank 10 insect-based food products (bar, biscuit, bread, burger patty, fries, milk, nugget, pasta, porridge, and sausage) based on four main criteria (C): consumer intention (C1), environmental impact (C2), nutritional quality (C3), and microbiological food safety risk (C4). Each criterion was defined through a selection of sub-criteria (SC). C1 included daily food intake (SC1.1), consumer proportion (SC1.2), and product preference (SC1.3), with data derived from national dietary surveys and a cross-cultural consumer survey. C2 was assessed through greenhouse gas emissions (SC2.1), land use (SC2.2), water use (SC2.3), and energy resource (SC2.4), using environmental impact database and insect powders processing data. C3 was calculated based on food compositional data and the European Nutri-Score algorithm, while C4 considered the presence likelihood of microbial hazards (SC4.1) and severity of foodborne illness (SC4.2). After normalizing the data and assigning equal weights across criteria and sub-criteria, 10 products were ranked using weighted-sum and ELECTRE III aggregation methods. Sensitivity analyses demonstrated the robustness of ELECTRE III approach. The proposed method provides a practical tool for guiding the development of insect-based foods that are safe, nutritious, sustainable and acceptable to consumers, and can support broader multi-criteria evaluation of novel food products.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"221 Pt 1","pages":"117150"},"PeriodicalIF":8.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148152620","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":"Microbial succession and changes of nutritional components, volatile compounds of Chouguiyu, traditional Chinese fermented fish.","authors":"Bingrui Guo, Qixuan Pei, Liting Mao, Wei Ji, Siqi Zhang, Shimiao Wang, Chaofan Ji, Sufang Zhang, Xinping Lin","doi":"10.1016/j.foodres.2025.117238","DOIUrl":"10.1016/j.foodres.2025.117238","url":null,"abstract":"<p><p>In this study, the 3^rd sequencing technology was done to investigate microbial succession during mandarin fish fermentation, and dynamic changes in nutrients and volatile compounds were explored. It was found that the contents of basic nutritional components, including moisture, ash, crude fat, and crude protein displayed diverse trends, with the crude fat content decreasing rapidly. During the fermentation, the contents of hydrolyzed amino acids, free amino acids and unsaturated fatty acids showed an overall trend of increasing and then decreasing. However, by the end of fermentation, the free amino acids content was still 1.42 times higher than that of fresh fish. In addition, Vibrio natriegens and Clostridium tarantellae were the dominant bacteria in the early and late stages of fermentation, respectively, and Aeromonas hydrophila was abundant on the fourth day of fermentation. Correlation analysis revealed that dominant bacteria, including V. natriegens, C. tarantellae, and A. hydrophila, were closely associated to the formation of volatile compounds. We speculated that they might be primarily participate in the metabolism of amino acids such as methionine (Met), leucine (Leu), and valine (Val), as well as unsaturated fatty acids, and converted them into a variety of volatile compounds included tetrahydrothiophene, dipropyl disulfide, 3-methyl-1-butanol, (E)-2-undecenal, 2-octanone, (2,6)-dimethylpyrazine, ethyl heptanoate and methyl octanoate, etc.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"221 Pt 1","pages":"117238"},"PeriodicalIF":8.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148152647","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":"Effect of combined treatment of pH-shifting and mild heating on gel properties of transglutaminase induced cold-set peanut protein isolate gel.","authors":"Jing Chen, Si Qiu, Rui Li, Zining Fan, Yu Wang, Yuntao Wang","doi":"10.1016/j.foodres.2025.117207","DOIUrl":"10.1016/j.foodres.2025.117207","url":null,"abstract":"<p><p>Peanut protein isolate (PPI) has limited gelation property, thus inhibiting their widespread usage. In this research, the treatment of PPI with combined pH-shifting at pH 10 and mild heating (CPH) at different temperatures on gel properties of transglutaminase (TG) induced cold-set PPI gel (T-PPI-G) were studied. It was found that the combined treatment significantly increased the gel strength and water holding capacity of T-PPI-G, and the two parameters increased with increasing of temperature during the pH shifting process. This was because the combined treatment increased the solubility and decreased the particle size of PPI significantly. Moreover, the combined treatment increased the free sulfhydryl content, surface hydrophobicity of PPI and heated PPI (H-PPI), thus promoting protein interactions during the formation of PPI gel. In addition, more free amino of PPI and H-PPI were provided after the combined treatment, which further enhanced the TG cross-linking degree and decreased the non-network protein content. SDS-PAGE showed significant alteration of protein submit and CD spectroscopy showed significant change of α-helices to β-sheets for PPI and H-PPI subjected to the combined treatment. Besides, larger change of structure and physicochemical characteristics were found when PPI were treated at higher temperature during the pH shifting process, thus resulting in a much denser gel structure. So this study suggested that alkali-heat treatment is an effective means to tailor the properties of TG induced PPI gel.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"221 Pt 1","pages":"117207"},"PeriodicalIF":8.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148152570","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":"Integrated lipidomic and transcriptomic analysis reveals the effect of cold plasma treatment on lipid oxidation in millet during storage.","authors":"Ziyan Chen, Jiamei Zhu, Shan Liang, Kehong Liang","doi":"10.1016/j.foodres.2025.117166","DOIUrl":"10.1016/j.foodres.2025.117166","url":null,"abstract":"<p><p>Millet lipids exhibit a wide compositional range of 1 % to 7 %, predominantly consisting of neutral lipids, phospholipids and glycolipids. Among them, unsaturated fatty acids account for more than 60 %. However, dehulled millet is prone to lipid oxidation during storage, leading to quality degradation. This study evaluated the impacts of cold plasma (CP) on millet lipid oxidation. Results showed that CP treatment at 30 kV for 20 min effectively maintained the appearance quality of millet, reduced MDA content, and fatty acid values, and improved its antioxidant capacity. Lipidomics revealed that glycerophospholipids consistently decreased, whereas diglycerides, triglycerides, and ceramides increased in millet by CP treatment during storage. Integrated transcriptomics demonstrated that the up-regulation of the PLD1_2 gene promoted the phosphatidic acid production before storage, while the expression of several key genes related to lipid oxidation (PLD1_2, TGL4, LOX2S, and LOX1_5) was significantly down-regulated after 24 days of accelerated storage. Glycerophospholipid and glycerolipid metabolism were critical pathways. CP treatment significantly decreased the activities of lipase, lipoxygenase, and peroxidase in millet by 19.17 %, 18.34 %, and 17.56 %, respectively, thereby effectively retarding the progression of lipid oxidation during millet storage.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"221 Pt 1","pages":"117166"},"PeriodicalIF":8.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148152579","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":"Cured meat packaging: A whole system approach to the food product centric packaging solutions.","authors":"Anna Mengozzi, Francesca Bot, Ilke Uysal-Unalan, Emma Chiavaro","doi":"10.1016/j.foodres.2025.117112","DOIUrl":"10.1016/j.foodres.2025.117112","url":null,"abstract":"<p><p>Cured meat products are largely consumed as packaged food; however, their single-use packaging is made up of multilayer and multi-material fossil-based plastics to achieve the desired shelf life. While advanced recycling technologies are being developed, in the existing practices, these materials cannot be processed together, and their sorting and treatment are not only technically complicated or even impossible but also very expensive. Single-use plastic packaging and its waste are growing environmental, climate, and health concerns, but the packaging is only responsible for a portion of the entire waste and carbon footprint in food-packaging systems. Hence, the transformative sustainability change can only be achieved when the entire food and packaging supply chain can be fully addressed, food shelf life is not compromised by more sustainable packaging solutions and effective packaging waste management practices are implemented. Therefore, priority should be given to designing packaging with a product-centric approach and circular mindset for putting an end to wasteful packaging from the beginning, rather than handling waste at the end and investing more in emerging recycling technologies. When designing more sustainable concepts and materials (e.g. reusable, recycled, compostable packaging) food safety should be the first consideration that makes food packaging a unique challenge for several stakeholders. This review provides a comprehensive overview of current market packaging trends, and promising packaging solutions for cured meat, including a detailed elaboration on the status quo in processed meat packaging that can assist the industry and other key players in the direction of fewer resources and less waste.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"221 Pt 1","pages":"117112"},"PeriodicalIF":8.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148152611","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":"3D-printable emulsion gels structured via depletion attraction from Chlamydomonas reinhardtii biomass.","authors":"Suisui Jiang, Qiangwei Liu, Tianlin Gao, Yuxuan Cui, Xinying Zuo, Zirui Wang, Fanqianhui Yu, Shiyang Li","doi":"10.1016/j.foodres.2025.117286","DOIUrl":"10.1016/j.foodres.2025.117286","url":null,"abstract":"<p><p>Depletion attraction, driven by interactions between colloidal particles and non-adsorbing macromolecules, offers a simple and effective route for fabricating emulsion gels with desirable viscoelasticity and shear-thinning behavior essential for extrusion-based three-dimensional (3D) food printing. In this study, we propose a facile, additive-free strategy to construct emulsion gels by leveraging the intrinsic depletion effects derived from the biomolecular components of Chlamydomonas reinhardtii (C. reinhardtii) biomass. By adjusting the oil-to-water phase ratio, self-supporting Pickering-type C. reinhardtii emulsion (CRE) gels were successfully developed. Autofluorescence spectroscopy, microscopy, and SDS-PAGE analyses revealed that chlorophyll-containing pigment-protein complexes served as interfacial stabilizers, while endogenous polysaccharides acted as natural depletants. Lower water-to-oil ratios with enhanced depletion interactions, promoting droplet shrinkage and cohesive gel formation with plastic-like mechanical behavior. The CRE inks exhibited excellent printing precision, and standardized dysphagia tests showed that they met the criteria for grade four, highlighting their potential as microalgae-derived materials for sustainable 3D food printing, particularly for personalized nutrition and for individuals with chewing and swallowing problems.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"221 Pt 1","pages":"117286"},"PeriodicalIF":8.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148152500","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 characterization and analysis of fish gelatin functional and structural properties across different levels of ultrafine comminution.","authors":"Jinghong Xu, Xinjing Zhang, Hui Wang, Zongcai Tu, Debin Guo","doi":"10.1016/j.foodres.2025.117244","DOIUrl":"10.1016/j.foodres.2025.117244","url":null,"abstract":"<p><p>Fish gelatin (FG) shows significant potential as a substitute for mammalian gelatins; however, how to expand its more extensive application across diverse application scenarios remains a huge challenge. This study investigated the effects of different ultrafine comminution times (0 h, 2 h, 4 h, and 8 h) on the functional and structural properties of FG to enhance its processing applicability. Ultrafine comminution effectively reduced the average particle size of FG from 466.99 μm (0 h) to 32.31 μm (8 h), resulting in an approximately 14-fold increase in its specific surface area. The water solubility of FG improved from 37.20 % (0 h) to 92.08 % (8 h). The onset temperature (To) for thermal denaturation decreased from 95.02 °C (0 h) to 90.20 °C (8 h), and the melting enthalpy (ΔH) decreased from 18.26 J/g (0 h) to 15.83 J/g (8 h). The gelation temperature decreased from 19.86 °C (0 h) to 18.29 °C (8 h), and the melting temperature decreased from 27.05 °C (0 h) to 25.38 °C (8 h). The gelation rate decreased from 854.38 to 717.64. Structural analysis indicated that ultrafine comminution treatment altered the rearrangement of hydrogen bonds, ionic bonds, and hydrophobic interactions among FG molecules, leading to tighter binding with water molecules, more uniform distribution, and the formation of a more adaptable and controllable colloidal system. The findings of this study provide a promising strategy for the broader application of FG in the food industry and other fields.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"221 Pt 1","pages":"117244"},"PeriodicalIF":8.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148152541","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":"Nontargeted metabolomics combining with intestinal microbiota revealed the potential mechanisms of DHA/EPA - acetylated astaxanthin esters in regulating the abnormal lipid metabolism.","authors":"Xiaoran Li, Baolian Jing, Chunsen Xia, Xiyu Wang, Xing Qiao, Tiantian Zhang, Hongyan Li, Hongxia Che","doi":"10.1016/j.foodres.2025.117211","DOIUrl":"10.1016/j.foodres.2025.117211","url":null,"abstract":"<p><p>The lipid metabolism disorders arising from high-fat diet (HFD) have emerged as a pivotal element contributing to the escalating prevalence of various chronic diseases. The purpose of this research is to delve into the influence and the mechanisms of DHA-acylated astaxanthin ester (DA) and EPA-acylated astaxanthin ester (EA) on HFD-induced lipid metabolism disorders by means of biochemical index, gut microbiota, and fecal metabolomics analyses. The results showed that DA outperformed EA in controlling weight gain and fat accumulation, mending the abnormal lipid concentrations in serum and liver, while DA and EA exerted similar effects in alleviating liver inflammation. Additionally, 16S rRNA sequencing indicated that both DA and EA ameliorated gut microbiota dysbiosis, suppressed the proliferation of obesity-associated genera (e.g., Intestinimonas and Colidextribacter), and promoted the growth of probiotic genera (e.g., Lactobacillus, Bacteroides, and Bifidobacterium). EA demonstrated superior efficacy in restoring gut ecology compared to DA. Metabolomics analysis indicated that DA and EA influenced D-amino acid metabolism, aminoacyl-tRNA synthesis pathways. Overall, this research provides new proof to substantiate the notion that DA and EA can alleviate HFD-induced lipid metabolic disorders by modulating the gut microbiota and altering its metabolite profiles.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"221 Pt 1","pages":"117211"},"PeriodicalIF":8.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148152623","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 \"Synthesis of an autochthonous microbial community by analyzing the core microorganisms responsible for the critical flavor of bran vinegar\" [Food Res. Int. 175 (2024) 113742].","authors":"Li Li, Na Li, Junjie Fu, Jun Liu, Xue Ping Wen, Hong Cao, Hongwei Xu, Ying Zhang, Rong Cao","doi":"10.1016/j.foodres.2025.117613","DOIUrl":"https://doi.org/10.1016/j.foodres.2025.117613","url":null,"abstract":"","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"221 Pt 1","pages":"117613"},"PeriodicalIF":8.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147482890","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":"Untargeted metabolomic approach to assess the acute metabolism and urinary excretion of olive leaf bioactive compounds in humans.","authors":"Patricia Fernández-Moreno, María Del Carmen Villegas-Aguilar, María de la Luz Cádiz-Gurrea, María Herranz-López, Enrique Barrajón-Catalán, David Arráez-Román, Antonio Segura-Carretero, Álvaro Fernández-Ochoa","doi":"10.1016/j.foodres.2025.117752","DOIUrl":"10.1016/j.foodres.2025.117752","url":null,"abstract":"<p><p>Olive (Olea europaea) leaves are a valuable source of bioactive compounds with numerous associated health benefits. These beneficial effects may arise from metabolites generated in vivo rather than from the native constituents of the extract. However, the human metabolism of these compounds remains underexplored. This study profiles urinary metabolites of olive leaves in humans, demonstrating extensive metabolism and identifying key derivatives. Urine samples from seventeen healthy volunteers were collected pre- and post-supplementation with an olive leaf extract and analyzed using an untargeted metabolomics workflow based on HPLC-ESI-qTOF-MS. Over 18,500 molecular features were detected, which were subsequently filtered and examined using a combination of R-based data processing packages and both supervised and unsupervised statistical analyses. Results revealed 513 significant features related to olive leaf extract intake, 176 of which were successfully annotated. Key metabolites included 28 oleuropein conjugates (e.g., hydroxyoleuropein) and 48 compounds derived from oleuropein degradation and attributed to hydroxytyrosol and elenolic acid metabolism (e.g., homovanillic acid and oleoside), along with several flavonoids and phenolic acids. Both phase I and phase II modifications dominated, while intact parent compounds were scarcely detected, highlighting extensive biotransformation and rapid urinary excretion, predominantly within the first 6 h. Moreover, 19 metabolites overlapped with those previously identified in plasma from the same volunteers, underscoring coordinated systemic processing. These findings emphasize the power of untargeted metabolomics to uncover novel bioactive structures and metabolic pathways, and provide a basis for future research on the health potential of olive-derived metabolites, which remains limitedly studied.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"222 Pt 1","pages":"117752"},"PeriodicalIF":8.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145566794","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}