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

{"title":"Characterization of physicochemical properties of mung bean protein isolate and κ-carrageenan hydrogel as a delivery system for propolis extract.","authors":"Amin Sabouri Moghadam, Maryam Sadat Mirmohammad Meiguni, Maryam Salami, Gholamreza Askari, Zahra Emam-Djomeh, Mona Miran, Harpal S Buttar, Charles Brennan","doi":"10.1016/j.foodres.2024.115221","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115221","url":null,"abstract":"<p><p>A wide range of protein and polysaccharide structures have been applied for the encapsulation of bioactive compounds. In this research, a hydrogel was prepared using mung bean protein isolate and κ-carrageenan as a copolymer. The obtained hydrogel was used for encapsulating propolis at 1 % and 3 % (w/v). The rheological properties and the elasticity of the hydrogel samples with different percentages of propolis was investigated to determine resilience of the hydrogel. The textural analysis illustrated that propolis encapsulation does not change the hydrogel's chewiness, adhesiveness, and hardness. Fluorescence spectroscopy, FTIR, and SDS-PAGE techniques were used to determine the interactions between κ-carrageenan and mung bean protein isolate. The results suggested that electrostatic interactions and covalent bindings are responsible for gel preparation. Hydrophobic interactions contributed to propolis encapsulation. The quenching of aromatic amino acid residue and the clear propolis peak observed in fluorescence spectroscopy represented the role of hydrophobic interactions in encapsulation and gel formation. The water holding capacity (WHC) of >99 % and syneresis of <0.03 % of κ-carrageenan and mung bean protein isolate hydrogel represented an efficient structure of the hydrogel. The peak shifts of κ-carrageenan and mung bean protein isolates illustrated in the FTIR spectra were in line with SDS-PAGE results and fluorescence spectroscopy. The significantly increased encapsulation efficiency of >99 %, release rate of >50 %, and antioxidant activity of propolis encapsulated in κ-carrageenan and mung bean protein isolate suggested that the κ-carrageenan and mung bean protein isolate hydrogel is a potential delivery system and carrier for hydrophobic bioactive compounds, especially propolis.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"197 Pt 1","pages":"115221"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142735249","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":"Impact of the stepwise implementation of INFOGEST semi-dynamic conditions on in vitro starch and protein digestion: A case study on lentil cotyledon cells.","authors":"D Duijsens, S H E Verkempinck, T Grauwet","doi":"10.1016/j.foodres.2024.115214","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115214","url":null,"abstract":"<p><p>The impact of food design parameters on digestion is mostly studied using static in vitro digestion models. In this work, the complexity of the static model was gradually increased, by implementing several dynamic gastric reactor conditions, i.e., gradual (i) acidification, (ii) pepsin addition, and (iii) emptying, as well as (iv) saliva in the oral phase. As a relevant case study, starch and protein digestion was studied in lentil cotyledon cells under these conditions. Implementation of these dynamic parameters affected gastric proteolysis, linked to the pH-dependence of pepsin, and amylolysis, linked to the pH-dependence of salivary amylase activity. Though gastrointestinal hydrolysis kinetics were affected by the applied simulation conditions, similar levels of starch and protein digestion were generally reached at the end of the simulated digestion. Salivary amylase was not completely inactivated at the low gastric pH conditions, resulting in significantly higher levels of small intestinal starch digestion upon saliva inclusion. Gastric emptying significantly affected macronutrient hydrolysis kinetics. In that regard, an approach separately considering gastric samples taken upon different gastric emptying times should be preferred over the pooling of gastric samples before simulating small intestinal digestion.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"197 Pt 1","pages":"115214"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142735325","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":"Interfacial behaviour of human bile and its substitution for in vitro lipolysis studies.","authors":"Dorota Dulko, Ilona E Kłosowska-Chomiczewska, Teresa Del Castillo-Santaella, Miguel A Cabrerizo-Vílchez, Justyna Łuczak, Robert Staroń, Łukasz Krupa, Julia Maldonado-Valderrama, Adam Macierzanka","doi":"10.1016/j.foodres.2024.115203","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115203","url":null,"abstract":"<p><p>This study examined the interfacial evolution of individual bile salts (BSs) and their blends with phosphatidylcholine (BS/PC) to simulate the complex behaviour of human bile (HB) during lipolysis at the triglyceride/water interface. Using adsorption and desorption cycles, mimicking exposure to small intestinal fluids, we demonstrate that the interfacial behaviour of real HB can be replicated using simple mixtures of BSs and PC. Interfacial tension (IFT) measurements after lipolysis and desorption showed no significant differences (P > 0.05) between HB samples and BS/PC mixtures across the total BS concentrations analysed (2.23-7.81 mM). However, individual BSs without PC yielded significantly different IFT results (P < 0.01) compared to HB, highlighting the importance of phospholipids. Dilatation rheology further emphasised the need for accurate phospholipid representation in bile models. Our results suggest that phospholipids in HB and in BS/PC systems enhance resistance to desorption, potentially affecting lipolysis. This is important, as current in vitro digestion models often replicate only intestinal BS concentrations to mimic the behaviour of HB in the intestinal lumen. Furthermore, the specific composition of BSs in HB appears less critical than the overall BS and phospholipid contents, suggesting that the kinetics of triglyceride digestion is influenced by the combined luminal concentrations of these components. These findings have significant implications for understanding the role of bile in digestion and offer insights for designing more accurate in vitro models to study the gastrointestinal behaviour of food emulsions and lipid-based delivery systems.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"197 Pt 1","pages":"115203"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142735333","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":"Purification, structural identification, in vitro hypoglycemic activity and digestion characteristics of polysaccharides from the flesh and peel of wampee (Clausena lansium).","authors":"Jun-Ye He, Juan-Li Fang, Chong-Yang Yu, Xu Zhang, Peng-Peng Sun, Yuan-Yuan Ren","doi":"10.1016/j.foodres.2024.115270","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115270","url":null,"abstract":"<p><p>In this study, two polysaccharides were isolated from the flesh and peel of wampee, termed as PWP-F and PWP-P respectively, and their structural characteristics, in vitro antioxidant and hypoglycemic activities and digestion were investigated. Results indicated the molecular weight of PWP-F was higher than that of PWP-P and they were both mainly composed of galactose and arabinose. Both polysaccharides exhibited α-type and β-type glycosidic linkages based on FTIR analysis. NMR spectroscopy revealed that PWP-F mainly consisted of α-Araf-(1→, →3,5)-α-Araf-(1→, →2,5)-α-Araf-(1→, →4) → β-Galp-(1 → and α-GalpA-(1→, while PWP-P was composed of α-Araf-(1→, →3)-α-Araf-(1→, →5)-α-Araf-(1→, →3,6) → β-Galp-(1→ and α-GalpA-(1→. Scanning electron microscopy showed that PWP-P had more porous surface structure compared to PWP-F. Moreover, PWP-P exhibited superior antioxidant activity and significant inhibition of both α-glucosidase and α-amylase compared to PWP-F. Specifically, PWP-P demonstrated mixed inhibition against α-glucosidase and α-amylase. In vitro digestion results showed the molecular weight, polysaccharide and reducing sugar content of PWP-F and PWP-P decreased after simulative gastrointestinal digestion. Overall, PWP-P has great potential as a kind of new antioxidant and hypoglycemic agent.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"197 Pt 1","pages":"115270"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142735346","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 isolated Saccharomyces cerevisiae on the metabolites and volatile organic compounds of Chinese-style sausage.","authors":"Xin Nie, Xiaohan Jia, Xinyue Kang, Haomou Pu, Ziqing Ling, Xinhui Wang, Xiaoping Yu, Yin Zhang, Dayu Liu, Zhiping Zhao","doi":"10.1016/j.foodres.2024.115269","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115269","url":null,"abstract":"","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"197 Pt 1","pages":"115269"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142735313","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":"Multiphasic and mixture lactic acid bacteria screening approach for the removal of antinutrients and off-flavors present in a pea, oat and potato blend.","authors":"Guillermo Eduardo Sedó Molina, Geoffrey Ras, Giovanni Barone, Raquel Fernández-Varela, Denise Felix da Silva, Charlotte Jacobsen, Lene Duedahl-Olesen, Egon Bech Hansen, Claus Heiner Bang-Berthelsen","doi":"10.1016/j.foodres.2024.115200","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115200","url":null,"abstract":"<p><p>The antinutrients and off-flavors present in plant-based foods are some of the major organoleptic and consumer acceptance drawbacks considered when developing plant-based fermented dairy alternatives (PBFDA). Here, we investigated a combination of genotypical and phenotypical consecutive screening methods to find out the optimal single- and combination of lactic acid bacteria (LAB) strains based on volatile off-flavors, phenolic acids, saponins, and trypsin inhibitor degradation through the fermentation of a pea, oat, and potato (POP) blend. Lactiplantibacillus plantarum strains were the most optimal for the partial/complete degradation of p-coumaric (>98 %) and ferulic acid (10-20 %) compounds in the POP blend. Leuconostoc pseudomesenteroides strains, and their PII-type proteinases were demonstrated to be effective degrading trypsin inhibitors. Also, specific Leuconostoc mesenteroides and L. plantarum strains achieved higher degradation rates of plant saponins such as avenacoside A (10-40 % degradation) and soyasaponin B (55-75 % degradation) present, correlated with their β-glucosidase activity (30-50 U/mL). Strict heterofermentative LABs such as Leuconostoc spp. strains were significantly better at removing hexanal, pentanal, benzaldehyde, and nonanal up to 85 % after 6 h. Finally, 384 combinations of 2 and 3 LAB selected strains (L. plantarum - L. mesenteroides - L. pseudomesenteroides) were tested at different strain-ratios, which demonstrated synergistic effects at degrading ferulic acid to more than 80 %, increasing acidification rates, and producing higher concentrations of diacetyl and acetoin (up to 3.28 and 28.13 µg/g sample) when L. pseudomesenteroides 1993 was included in the mix. This study demonstrated the potential of using unconventional plant-adapted LAB strains as starter cultures for the elimination of multiple unwanted compounds for the development of higher quality PBFDA without the use of conventional dairy-based LAB isolates. Finally, the screening approach could be used for microbial screening purposes throughout the development of starter cultures for plant-based yogurts, cheese, and other non-dairy fermented products.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"197 Pt 1","pages":"115200"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142735339","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":"Comparing the nutritional value and prices of meat and milk substitutes with their animal-based benchmarks across six European countries.","authors":"Armin Siegrist, Ashley Green, Fabienne Michel, Alexander Mathys","doi":"10.1016/j.foodres.2024.115213","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115213","url":null,"abstract":"<p><p>Since overconsumption of animal-sourced foods is directly linked to multiple environmental and health issues, a dietary shift is imperative. One approach to facilitate this change is the production of substitutes for animal-sourced foods based on plant-based or novel ingredients. However, to be a valid alternative, substitute products must match animal-sourced foods regarding their nutritional value while being price competitive. To understand where substitutes currently stand in that regard, this study presents a novel dataset containing the prices, main ingredients, and nutritional composition of almost 2600 substitute products as well as prices of approximately 7500 conventional products sold in major supermarket chains in France, Germany, Italy, the Netherlands, Spain, and the United Kingdom. Although comparative analyses (non-parametric two-sided Wilcoxon rank-sum tests at a 5 % significance level) of the results indicate that the meat substitutes generally contain a higher level of dietary fiber with lower saturated fats, these meat substitutes often also have lower protein quality and higher salt and sugar levels than the conventional products. On average, meat substitutes were found to be 24 to 115 % more expensive compared to conventional meat, except for the German samples where price parity has been reached. Among milk substitutes, only soy-based products have favorable macronutrient profiles. The average price premium charged for milk substitutes compared to cows' milk is 35 to 58 %. In general, fortification rates of substitutes should be increased to ensure sufficient supplies of micronutrients, particularly among meat substitutes where fortification rates are below 20% except for the Netherlands. Following these results, certain individual products already provide high nutritional value at low costs. However, further improvements are required for substitutes to become a compelling alternative at scale.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"197 Pt 1","pages":"115213"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142735258","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":"Assessing foodborne outbreak risk in Chinese households: A national survey analysis of pork handling practices.","authors":"Shounan Zhang, Yan Qi, Li Bai, Yeru Wang, Jin Xu, Jing Wu, Yibaina Wang","doi":"10.1016/j.foodres.2024.115264","DOIUrl":"10.1016/j.foodres.2024.115264","url":null,"abstract":"<p><strong>Objective: </strong>This study aimed to assess the risk of foodborne outbreaks associated with household food handling practices in China and identify the consumer groups that are at higher risk for foodborne outbreaks.</p><p><strong>Methods: </strong>A national survey of household pork handling practices was conducted in China. The risk of foodborne outbreaks stemming from consumers' improper handling practices was assessed utilizing the Weighted Harmonic Outbreak Prevention Index (WHOPI). The index categorized these practices into three levels of good hygienic practice (GHP): low (WHOPI≤0.35), medium (WHOPI: 0.36-0.70), and high (WHOPI>0.70). Logistic regression analyses were used to identify groups at higher risk for foodborne outbreaks.</p><p><strong>Results: </strong>A total of 2730 households from seven provinces in mainland China were analyzed. Based on WHOPI, only 0.4 % of households demonstrated a high level of GHP, while 55.4 % showed a low level of GHP. The primary non-conforming stage was separation practices, followed by cooking and purchasing practices. Nearly two-thirds of households (64.8 %) didn't have a separate cutting board for raw meat, and 44.9 % of them claimed to use the same board to handle ready-to-eats afterward. Logistic regression indicated more attention is required for those living in southern and rural areas, working in non-public institutions, possessing lower levels of education, and being single or widowed.</p><p><strong>Conclusion: </strong>The household food handling practices of Chinese consumers involve serious food safety risk. Education programs and interventions concerning safe handling practices in households are urgently needed.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"197 Pt 1","pages":"115264"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142735287","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":"Unlocking the potential of pequi (Caryocar brasiliense Camb.): Stability of phenolic compounds, carotenoid profile and vitamin A after drying.","authors":"Priscila Delalibera, Betânia Branco Tiago Queiroz, Raphael Luiz Fernandes Marques de Souza, Renata Lázara de Araújo, Renato Queiroz Assis, Cátia Oliveira Guimarães Abud, Alessandro de Oliveira Rios, Paula Becker Pertuzatti","doi":"10.1016/j.foodres.2024.115196","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115196","url":null,"abstract":"<p><p>Among the fruit species of the Brazilian cerrado is pequi (Caryocar brasiliense Camb.), recognized for its nutritional properties and profile of bioactive compounds. However, it is necessary to evaluate techniques that promote its stability, reducing the moisture content without degrading the content of natural antioxidants. Therefore, this study aimed to evaluate the drying of pequi pulp in an oven at different temperatures (40 °C and 55 °C), as well as determine its kinetics and influence on the content of bioactive compounds and antioxidant capacity. The increase in temperature showed a reduction (∼50 %) of the drying time, from 720 min (40 °C) to 360 min (55 °C), with a final moisture content of approximately 39 %, which is the optimized condition of the process. (360 min - 55 °C). Drying at 55 °C showed better retention of carotenoids (β-carotene, α-carotene, and β-cryptoxanthin), especially β-carotene, an important precursor of vitamin A, with retention of approximately 57 %. The results for antioxidant capacity (ABTS and DPPH), total phenolic compounds, total phenolic acids and total flavonoids confirmed that a longer drying time resulted in greater degradation of bioactive compounds, even at lower temperatures. The profile of phenolic compounds of the sample subjected to drying under optimized conditions was identified by HPLC-DAD-ESI-MSⁿ, which showed the presence of six phenolic acids, one isoprenoid plant hormone, nine flavonols, and one flavonoid. Optimizing pequi pulp drying in ovens, and controlling time and temperature, can significantly reduce energy expenditure. This practice not only meets the demands of the food industry but also increases the use of fruits from the cerrado, promoting the diversification and valorization of these products.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"197 Pt 1","pages":"115196"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142735362","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":"Dynamic changes in microbial communities and volatile compounds in kombucha fermentation using Flos sophorae and Elm fruits, compared to black and green tea.","authors":"Chunyu Xu, Shichu Zhou, Junyu Zhang, Dengpan Bu, Changjiang Zang, Rongbo Fan, Jun Wang, Tongjun Guo, Rongwei Han, Yongxin Yang","doi":"10.1016/j.foodres.2024.115233","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115233","url":null,"abstract":"<p><p>The dynamic changes in physicochemical properties, microbial communities, and volatile compounds in kombucha made from Flos sophorae (FLSK) and Elm fruit (EFK) were compared to those of black tea (BTK) and green tea (GTK) over a 12-day fermentation period. The results revealed that overall flavonoid and polyphenol content, as well as antioxidant activity, increased initially and then decreased, accompanied by a steady reduction in pH within the fermentation broths investigated. Notably, the GTK exhibited stronger antioxidant activity than the other fermentation broths. Furthermore, 16S rRNA gene sequencing revealed that Komagataeibacter rhaeticus, Komagataeibacter saccharivorans, and Acidovorax wautersii were the dominating microbial species in the fermentation broths under this study. Komagataeibacter rhaeticus initially reduced and then increased throughout the FLSK fermentation, whereas Komagataeibacter saccharivorans increased from day 0 to day 6, and remain stable by day 12 during the EFK fermentation. Comparative analysis revealed that Komagataeibacter rhaeticus was more abundant in the FLSK and GTK than in the EFK and BTK, whereas Komagataeibacter saccharivorans showed a higher abundance in the EFK relative to the other fermentation broths. Gas chromatography-mass spectrometry identified acetic acid, linalool, ethanol, and ethyl acetate as the major volatile chemicals that rose significantly in fermentation mixtures of the examined substrates. The FLSK had a much higher linalool concentration than the other fermentation broths, although the EFK and GTK had higher ethanol content. Correlation study found that Komagataeibacter rhaeticus was negatively related with alcohol compounds, but Komagataeibacter saccharivorans was positively associated with a diverse spectrum of acids, alcohols, and esters. The study found changes in bioactive chemicals as well as interactions between bacterial populations and volatile compounds throughout fermentation in the substrates investigated.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"197 Pt 1","pages":"115233"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142735297","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}