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

{"title":"Fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulaspora delbrueckii D1-3 improves nutritional quality and volatile profile of sea buckthorn-based cereal beverage.","authors":"Afusat Yinka Aregbe, Bismillah Mubeen, YuQing Xiong, Yongkun Ma","doi":"10.1016/j.foodres.2024.115547","DOIUrl":"10.1016/j.foodres.2024.115547","url":null,"abstract":"<p><p>Recently, there has been a growing demand for plant-based beverages that meet nutritional and health needs and have an appealing taste. This study investigated the impact of fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulaspora delbrueckii D1-3 on the nutritional quality and aroma compound profile of a sea buckthorn-based cereal beverage. The mixed starter fermented samples, specifically S-APTD (SBCB inoculated with A. pasteurianus, and T. delbrueckii D1-3), showed significant increases in protein and free amino acid (FAA) content, recording values of 9.02 ± 0.01 mg/g and 5468.33 ± 20.31 µg/g, respectively. Proanthocyanidin and β-carotene contents were significantly higher in the mixed SBCB compared to the control, particularly in samples containing A. pasteurianus. Interestingly, the fermentation process also resulted in the reduction and absence of butanoic acid, which was higher in the control, and the complete degradation of phthalates present in the control. Phenylethyl alcohol emerged as the dominant alcohol in SBCB, particularly in the mixed starter fermented samples, while lactic acid was the most prevalent acid in the mixed starter samples except S-APLA (SBCB inoculated with A. pasteurianus and Lactobacillus acidophilus). Ultimately, a functional beverage with enhanced nutritional value and an improved aroma profile can be developed through fermentation with these strains.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"201 ","pages":"115547"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143030492","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":"Differences in in vitro bioavailability, bioaccessibility, and antioxidant capacity depending on linkage type of luteolin 4'-O-glucosides.","authors":"Young Sung Jung, Davin Jang, Mi-Seon Kim, Chi Heung Cho, Hyunbin Seong, Sang-Ho Yoo, Dong-Ho Seo, Dae-Ok Kim","doi":"10.1016/j.foodres.2025.115746","DOIUrl":"10.1016/j.foodres.2025.115746","url":null,"abstract":"<p><p>This study investigated the effect of glycosylation on the antioxidant capacities of luteolin by analyzing the differences in in vitro bioaccessibility, bioavailability, and bioactivity based on glucose anomers. Luteolin, luteolin 4'-O-alpha-glucoside (L4αG), and luteolin 4'-O-beta-glucoside (L4βG) were used to obtain clear and direct research results, excluding the influence of complex food matrices. L4αG exhibited lower water solubility, digestive stability, and aglycone-releasing ability compared to L4βG. However, L4αG most effectively alleviated intracellular oxidative stress in H₂O₂-induced Caco-2 cells by inhibiting the mitogen-activated protein kinases and activating nuclear factor erythroid-2-related factor signaling pathways. The findings suggested that the alpha-anomer of glucose in L4αG significantly (p < 0.05) enhanced intracellular antioxidant capacity by activating the cellular antioxidant enzyme systems rather than acting as an exogenous scavenger compared to L4βG. This study highlights a new approach for exploring natural antioxidants based on flavonoid aglycones with high cell affinity and electron-donating capacity.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"202 ","pages":"115746"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143451264","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":"Polyphenol compounds contributing to the improved bioactivities of fermented Rubus chingii Hu.","authors":"Yuhan Cheng, Yuting Wang, Tongji Yuan, Jianhua Xie, Qiang Yu, Yi Chen","doi":"10.1016/j.foodres.2024.115218","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115218","url":null,"abstract":"<p><p>This research aims to evaluate the phenolic composition, antioxidant and enzyme inhibition activities of fermented Rubus chingii Hu wine, and explore the correlation between them. TPC (Total Phenolic content) and TFC (Total Flavonoid content) increased rapidly from 0 h to 72 h, followed by a slight decrease in TPC and a significant decrease in TFC. Fermentation could significantly increase the antioxidant activity and α-amylase/α-glucosidase enzyme inhibitory activity of Rubus chingii Hu. A total of 39 polyphenols and organic acids in fermented Rubus chingii Hu were identified by UPLC-ESI-Q-TOF-MS/MS and 11 of them were quantitatively analyzed. After fermentation, the contents of all the detected polyphenol compounds, except for quercetin and ellagic acid, significantly increased (p < 0.05). Correlation analysis showed that protocatechuic acid and catechin played an important role in the antioxidant activity of fermented Rubus chingii Hu, while protocatechuic acid and hypericin played an important role in the α-amylase inhibition activity. This study indicated that Rubus chingii Hu could be applided as a potential meterial for the wine production, and has the potential to be a functional food for promoting health.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"197 Pt 1","pages":"115218"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142735342","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":"Citrus fibers improve rheology of OSA starch-based high internal phase emulsion for 3D printed elderly foods.","authors":"Fan Yang, Dong Jiang, Qiuhui Hu","doi":"10.1016/j.foodres.2024.115215","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115215","url":null,"abstract":"<p><p>3D printing ready-to-eat emulsions using trans-fat-free edible oil, presents a significant challenge due to the complexities involved in achieving the necessary material structure, rheological properties, and stability. This study fabricated High Internal Phase Emulsions (HIPEs) stabilized with citrus fibers and octenyl succinic anhydride (OSA) modified waxy starch, serving as the printable inks for 3D-printable elderly foods. These printable inks exhibited a pseudoplastic gel structure, which provided enhanced extrudability and improved shape retention. The incorporation of citrus fiber, water, OSA starch, sunflower oil at a concentration of 0.3 wt%, 22.7 % wt %, 2 % wt%, 75 wt% in the 3D-printed HIPEs resulted in optimal addition, yielding the highest level of shape accuracy. Compared to the addition of OSA-modified starch, microstructural analysis and rheological testing (using Lissajous-Bowditch plots) indicated that the addition of citrus fiber had a greater impact on the rheological and textural properties of the HIPEs, which improved shape retention and fluidity of the HIPEs, and ensure the stability of continuous extrusion printing. Additionally, bionic tribological properties demonstrated that tribological properties of the prepared HIPEs were very close to the ones of mayonnaise, which indicating that the prepared HIPEs had smooth texture and easy-to-chew properties for the elderly. These findings offered a comprehensive understanding of the structure-function relationship between the molecular structures of HIPEs and their 3D printability, providing technical insights for the development of 3D-printed emulsion-based ready-to-eat elderly food products. This study provided a good industrialized method for HIPEs stabilized with only fruit dietary fiber and modified starch, and facilitated the development of emulsion-based ready-to-eat food products with 3D printability.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"197 Pt 1","pages":"115215"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142735255","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":"Quantification of phase separation in high moisture soy protein extrudates by NMR and MRI.","authors":"Sam A Kuijpers, Gert-Jan Goudappel, Thom Huppertz, John P M van Duynhoven, Camilla Terenzi","doi":"10.1016/j.foodres.2024.115225","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115225","url":null,"abstract":"<p><p>High-moisture (HM) extrusion is the dominant industrial process to create structured plant-based protein products that can be used for animal-free meat alternatives. Yet, the underlying mechanisms, such as phase separation, that govern structure formation in plant-protein extrudates, are still poorly understood. Current hypotheses require experimental data in order to be verified, but measurement techniques able to quantify phase-separated anisotropic protein extrudates are lacking, or have yet to be validated. In this study, Low-Field Time Domain (LF TD)-NMR and High-Field (HF) MRI techniques have been employed to unravel phase separation in HM extrudates of soy proteins. Results show that swelling with water enhances the ¹H NMR/MRI signal-to-noise ratio in the measurements and unveils the presence of lamellar regions, while freeze-thawing enhances phase separation due to freeze concentration. Phase separation could be quantified by the observation of two distinct populations by LF TD-NMR T₂ measurements. MRI images of dead-stop ribbon samples from interrupted HM extrusion revealed how the thickness of the aligned lamellar regions increases during passage of the protein melt through the cooling die. We conclude that TD-NMR can quantify phase separation, while spin-echo MRI can spatially resolve the lamellar structure conformation of HM extrudates. Thus, NMR and MRI are powerful techniques for non-invasively characterizing ex situ structure formation during HM extrusion, and for validating hypotheses on shear- and temperature-induced phase separation.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"197 Pt 1","pages":"115225"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142735349","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":"Provolone del Monaco PDO cheese: Lactic microflora, biogenic amines and volatilome characterization.","authors":"Luigi Scarano, Maria Francesca Peruzy, Vincenzo Fallico, Giuseppe Blaiotta, Maria Aponte, Aniello Anastasio, Nicoletta Murru","doi":"10.1016/j.foodres.2024.115257","DOIUrl":"10.1016/j.foodres.2024.115257","url":null,"abstract":"<p><p>One commercial production run of Provolone del Monaco - a long-ripened pasta filata cheese - was followed up to the end of ripening for a total of 20 samples. 371 LAB isolates were subject to genetic characterization followed by 16S rRNA gene sequencing. The dominant species were Lacticaseibacillus casei/paracasei (19.4 %), Streptococcus macedonicus (19.1 %) and Enterococcus faecalis (13.2 %). Strains were screened for features of technological interest or safety relevance. Tyramine-producing cultures were quite common, above all within enterococci. By MALDI TOF Mass Spectrometry, one Lactococcus lactis and one Enterococcus faecium strain proved to be bacteriocin producers. Four further cheese wheels from the same production run at 623 days of ripening were evaluated for volatile organic compounds, biogenic amines, and bacterial community by metagenomic sequencing. Three individual wheel samples shared a rather similar microbiome with Lactobacillus delbrueckii and Streptococcus thermophilus as the most represented species, while the fourth wheel appeared wholly different being dominated by Lentilactobacillus buchneri and St. infantarius. Additionally, this sample had the greatest content of biogenic amines and a different VOCs composition. Given the variance seen among cheese wheels processed and ripened under the same conditions, the search for adjunct cultures in the production of this cheese seems to be of utmost importance.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"197 Pt 1","pages":"115257"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142735345","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":"Resveratrol and nitric oxide synergistically enhance resistance against B. cinerea in tomato fruit by regulating phytohormones.","authors":"Pan Shu, Jiping Sheng, Yuan Qing, Lin Shen","doi":"10.1016/j.foodres.2024.115262","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115262","url":null,"abstract":"<p><p>Resveratrol (RVT), a plant antitoxin, plays an important role in plant resistance against pathogens. While nitric oxide (NO) as an essential signaling factor in disease resistance enhancement is well documented, the potential molecular interplay RVT and NO in postharvest tomato fruit defense against Botrytis cinerea (B.cinerea) still needs exploration. In this study, exogenous RVT reduced gray mold caused by B.cinerea in tomato fruit, with 20 μM being the most effective. Tomato fruit were treated with 20 μM RVT enhanced resistance against B.cinerea, as indicated by reduced symptoms of disease and improved activity of disease resistance related enzymes (PAL, PPO and CHI). In addition, RVT treatment improved the expression of SlPR1, SlLoxd and SlMYC2, and promoted the accumulation of plant hormone IAA and ABA, but reduced the expression of SlNPR1 and the level of GA3. More importantly, the combined treatment of NO donor (SNP) and RVT notably enhanced disease resistance compared to RVT or SNP single treatment. However, the combination of NO inhibitor (L-NNA) and RVT treatment even reduced the positive effect of RVT. Meanwhile, the expression of SlPR1, SlLoxd and SlMYC2 and the accumulation of IAA and ABA in RVT + SNP treated fruit were higher than those in the RVT or SNP single treatment. Thus, our data demonstrate that RVT and NO synergistically enhance resistance against B. cinerea in tomato fruit by regulating phytohormones.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"197 Pt 1","pages":"115262"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142735352","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":"Design and characterization of EGCG conjugated walnut protein cold-set gels for quercetin encapsulation.","authors":"Yanfei Xu, Zheng Zhou","doi":"10.1016/j.foodres.2024.115258","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115258","url":null,"abstract":"<p><p>While heat treatment is a conventional method for the gelation of alkaline-extracted walnut protein isolates (AWPI), it can limit the incorporation of heat-sensitive ingredients. This study explored a novel approach to fabricate cold-set gels from epigallocatechin-3-gallate (EGCG) conjugated AWPI (AWPI-EGCG). EGCG conjugation effectively inhibited the thermal gelation of AWPI while promoting the formation of soluble aggregates upon heat treatment. AWPI-EGCG cold-set gels were then successfully fabricated through acidification with glucono-δ-lactone (GDL). The rheological study revealed that the storage modulus and yield stress of the cold-set gels were positively correlated with the GDL concentration and the EGCG conjugation degree. However, higher concentrations of GDL were associated with the reduced yield strain of the gels. Texture analysis indicated an increase in gel hardness with increasing GDL concentration, accompanied by a decrease in springiness. Microstructural examination by scanning electron microscopy revealed that the AWPI-EGCG cold-set gels with 0.3 % GDL exhibited smaller pores with thinner and smoother internal walls, while those with 0.9 % GDL exhibited relatively larger pores with thicker and denser walls. In addition, the AWPI-EGCG cold-set gels showed promising quercetin encapsulation capacities and controlled release properties.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"197 Pt 1","pages":"115258"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142735295","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 effect of Mesona blume straw fermented by Ganoderma lucidum to improve physicochemical, in vitro digestion and gut bacteria of noodles.","authors":"Fuyao Tan, Mingzhu Liu, Huaimao Tie, Bingji Liu, Xuefeng Zeng, Ziru Dai","doi":"10.1016/j.foodres.2024.115217","DOIUrl":"10.1016/j.foodres.2024.115217","url":null,"abstract":"<p><p>Mesona blume straw (MBS) is a class of high-fiber, low-value Mesona blume's colloid by-products. We investigated the changes in dietary fiber (DF), triterpenoid, and polysaccharide contents of fermented Mesona blume straw (FMBS) by Ganoderma lucidum (GL), we also examined the effect of adding FMBS at different levels (0 %, 5 %, 10 %, and 15 %) on cooking quality, texture, in vitro starch digestibility and in vitro fermentation broth properties and gut bacteria of noodles. The results showed that after fermentation, soluble dietary fiber (SDF) increased by 16.3 % and insoluble dietary fiber (IDF) decreased by 25.67 % in MBS. Adding FMBS at 5 % and 10 % significantly enhanced the cooking quality and texture of noodles while preserving the gluten structure. FMBS limited noodles starch hydrolysis with 24.17 % increase of resistant starch (RS) and 13.6 decrease of predicted glycemic index (pGI). After in vitro fermentation of FMBS noodles, the short-chain fatty acids (SCFAs) levels and relative abundance of probiotics increased. In this study, it was found that the modification of MBS and improvement of noodle quality was significant.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"197 Pt 1","pages":"115217"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142735356","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 inoculation with different Eurotium cristatum strains on the microbial communities and volatile organic compounds of Fu brick tea.","authors":"Yu Xiao, Hui Chen, Yulian Chen, Chi-Tang Ho, Yuanliang Wang, Ting Cai, Shi Li, Jinrong Ma, Tianyang Guo, Liang Zhang, Zhonghua Liu","doi":"10.1016/j.foodres.2024.115219","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115219","url":null,"abstract":"<p><p>Eurotium cristatum is the primary fungus in Fu brick tea (FBT) and plays a crucial role in its special flavor. This study investigated the effect of inoculation with different E. cristatum strains (i.e., ZJ, GX, GZ, HN, and SX) on the microbial communities and volatile organic compounds (VOCs) of FBT. A total of 113 VOCs were identified in all samples, with the concentration of VOCs (alcohols, aldehydes, and ketones) significantly higher in GXE FBT than in other samples. The core VOCs of GXE (19), GZE (16), HNE (19), SXE (15), and ZJE (13) FBT were identified using orthogonal partial least squares discriminant analysis and relative odor activity value (ROAV) analysis. Methional (a27), butanal (a41), 1-octen-3-one (a69), and ethyl acetate (a77) were key markers for inoculated FBTs, and 1-octen-3-ol, dimethyl disulfide, and acetoin-M were the specific markers of HNE. Linalool and (E)-2-octenal were particularly prominent in GXE, and isoamyl acetate-D was an important aroma component of GZE. Differences in microbial diversity were observed among the different inoculated fermented FBTs, and E. cristatum inoculation remarkably influenced the richness and diversity of bacterial communities. The VOCs were closely associated with fungi and bacteria, and 19 potentially dominant microorganisms (10 fungal and 9 bacterial genera) correlated with VOCs were identified. Among them, Aspergillus (fungi) and Pseudomonas (bacteria) exerted the greatest role. The FBT inoculated with E. cristatum from ZJ had the highest content of theaflavins and theabrownins, which intensified the red and yellow colors of the tea. E. cristatum greatly decreased the free amino acids and fatty acids, contributing to the aroma formation of FBT. Therefore, inoculating FBT with E. cristatum remarkably influenced the microbial communities and improved its flavor profile. This work provides a theoretical foundation on the role of E. cristatum in the formation and regulation of FBT flavor.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"197 Pt 1","pages":"115219"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142735301","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}