Food Science Research Articles

A comparative analysis on impact of drying methods on metabolite composition in broccoli microgreens

This study evaluated the effect of three preparation methods—fresh, microwave drying, and air fryer drying—on the bioactive compounds in broccoli microgreens. Microgreens, harvested 12 days after sowing, were processed and analyzed using LC-MS/MS. The data analysis involved ANOVA, Tukey's HSD, heatmaps, PCA, hierarchical clustering, and KEGG pathway analysis. While ANOVA showed no significant differences (P > 0.05) in the total quantity of compounds between the methods, the presence or absence of specific compounds varied significantly (P < 0.05) between the Fresh, Microwaved, and Air Fried Samples. Heatmap analysis indicated a moderate positive correlation between the Fresh Sample and both processed samples. PCA and KMeans clustering revealed distinct differences in compound concentrations across the methods, with box plots highlighting variability within clusters. The dominant compounds varied, with the Fresh Sample exhibiting the highest mean antioxidant and anticancer activity. All methods primarily affected metabolic and secondary biosynthesis pathways. This study underscores the importance of preparation methods in influencing the nutritional and bioactive compound composition of broccoli microgreens, with implications for food science and metabolic research. Optimizing these techniques could further enhance their health benefits.

Exploring advanced antimicrobial effects of Pediococcus pentosaceus and Lactococcus lactis derived from Bufo gargarizans: In vitro analysis and in vivo evaluation in mice

With the context of increasing global concern about antibiotic resistance, the study presented the antibacterial properties of two novel edible bacterial strains, Pediococcus pentosaceus TE0302 and Lactococcus lactis TE0801, derived from the unique ecosystem of Bufo gargarizans. Significant antibacterial efficacy of these strains, with inhibitory zones of 14.77 mm and 15.26 mm, were confirmed through a multi-omics approach involving agar diffusion assays, mouse models, metabolomics, and genomics. These strains also mitigate pathogen-induced colitis and improve gut microbiota by increasing beneficial bacteria and reducing harmful ones. A crucial investigation is that the bacteria's substantial production of N-butyric acid is linked to antimicrobial effectiveness with a correlation coefficient ≥0.972. Genomic analysis shown that these strains feature diverse biosynthetic pathways similar to established antibiotics like Tetracycline and Vancomycin and contain genes for powerful bacteriocin production, especially Enterolysin_A. Pan-genome analysis indicated the unique gene counts of 124 and 179, greatly enhanced the genomic diversity compared to typical reference strains to emphasize the novelty. This study can facilitate a clear understanding of probiotics' genetic and biochemical properties. It highlighted the pivotal role in providing sustainable solutions to combat antibiotic resistance and improve gastrointestinal health, foreshadowing a new era of food science biotechnology.

Biological active compounds from edible mushroom: Effect on hela cells

Background: Mushrooms are unique organisms rich in proteins, carbohydrates, vitamins, and minerals, which allows them to be used not only as a source of nutrition but also in cosmetics and medicine. The fungus P. ostreatus possesses two strong enzymatic complexes – lignin-decaying and cellulose-decaying. Objective: The research aimed to study the antitumor activity of treated mm-wave mycelial extracts of mushrooms on the HeLa cell line. Research on edible mushrooms against tumors is very actual and important for the field of functional food science and bioactive compounds field. Methods: The effect of the fungal culture extract on the cyto-photometric and morphometric indices of the HeLa cell line culture was studied according to the nature of proliferation and transcription of malignant tissues. Using high-resolution liquid chromatography, the amino acid composition of acid-soluble proteins in mycelial extracts of a mushroom culture treated with mm waves was studied. Results: Extracts of P. ostreatus mycelial culture significantly suppressed the growth of proliferative activity of human tumor cultures and completely suppressed the mitotic activity of continuous HeLa cell cultures to 72 hours. Our study revealed a significant increase in glutamic and aspartic acids in mycelial culture extracts treated by mm-waves. Conclusion: Based on HPLC analysis, we suggest polyfunctional peroxidase as the candidate for the role of biologically active compound in the composition of aqueous extracts of the mycelial culture. So, the polyfunctional peroxidase plays an active role in the therapeutic properties of the oyster mushroom. Keywords: anticancer activity, ant-inflammation activity, mm-waves, mushroom`s, mycelial extracts, HPLC of acid-soluble proteins, HeLa cell line.

Applications of capillary electrophoresis with capacitively coupled contactless conductivity detector (CE-C4D) for the determination of glucosamine, vitamin B6 and minerals

Capillary electrophoresis with capacitively coupled contactless conductivity detector (CE-C4D) is renowned for its numerous advantages, such as compact equipment, low cost of setup and operation, simplicity in functionality, and minimal use of samples and chemical solvents. This method has been applied across various fields, including environmental analysis, forensic science, biochemistry, pharmaceuticals, and food science. In this study, the CE-C4D method was applied to determine the presence of glucosamine, vitamin B6, and certain minerals in dietary supplements. Notably, glucosamine was simultaneously determined with calcium, and vitamin B6 with magnesium. The method was validated to meet the requirements of AOAC. The detection limits achieved for calcium, glucosamine, vitamin B6 and magnesium were 0.05 ppm; 0.50 ppm; 0.10 ppm and 1.00 ppm, respectively. The concurrent determination of active substances with different properties within a single product is crucial, optimizing analytical efficiency and yielding high accuracy for the analysis.

Controlled Sol-Gel Transitions of Metal-Organic Membrane-Enveloped Cellulose Nanofibrils via Metal Coordination in Aqueous Media.

We report a metal coordination-driven sol-gel transition system where cellulose nanofibrils are enveloped by a rationally designed metal-organic membrane (MOM) in an aqueous medium. Specifically, 2,2,6,6-tetramethylpiperidine-1-oxyl (TEMPO)-oxidized bacterial cellulose (TOBC) is encapsulated within an MOM comprising Zn2+ and the chelator phytic acid (PA), denoted TOBCMOM. Using the DLVO theory, we elucidate how tuning the metal ion valence in TOBCMOM modulates the sol-gel transition by controlling interfibrillar attractive forces. Notably, TOBCMOM fluids exhibit relaxation times consistent with the Kohlrausch-Williams-Watts (KWW) function. Significantly, we demonstrate reversible, sustainable sol-gel transitions in TOBCMOM under stepwise mechanical strain. This facile approach enables rheological tailoring of aqueous media, promising for the development of advanced stimuli-responsive smart fluids for applications in cosmetics, food science, and pharmaceutical formulations.

Guardians of Future Food Safety: Innovative Applications and Advancements in Anti-biofouling Materials.

Biofilm formation is a widespread natural phenomenon that poses a substantial threat to food microbiological safety, with direct implications for consumer health. To combat this challenge effectively, one promising strategy involves the development of functional anti-biofouling layers on food-contact surfaces to deter microbial adhesion. Herein, we explore the methodologies for fabricating both hydrophilic and hydrophobic anti-biofouling materials, along with a detailed examination of their inherent antiadhesive mechanisms. Furthermore, we provide concise insights into exemplary applications of anti-biofouling materials within the context of the food industry. This comprehensive analysis not only advances our understanding of biofilm prevention but also sets the stage for innovative developments in anti-biofouling materials and their future applications in food science. These advancements hold the potential to significantly enhance food microbiological safety, ensuring that consumers can confidently enjoy food products of the highest standards in terms of hygiene and quality.

Investigation into the Production of Melanin from By-Products of Huangjiu Brewing.

Melanin is a high value bioproduct generated through the fermentation of Aureobasidium pullulans, playing a crucial role in various fields, including food, medicine, environmental protection, and materials science. However, its high production costs and low synthetic yields significantly limit its applications. Therefore, it is essential to identify high-yield strains, reduce production costs, and optimize fermentation strategies. In this study, a high melanin-yielding Aureobasidium pullulans 53LC7 was screened and identified, and the fermentation process was optimized based on melanin yield, color value, and pullulan yield. The results indicated that the melanin yield peaked at an initial pH of 6.0, temperature of 27 °C, fermentation time of 6.5 d, and inoculation quantity of 2.5%, achieving a melanin yield of 16.33 g/L. Subsequently, huangjiu lees, a byproduct of huangjiu production, was incorporated into the fermentation medium, resulting in a melanin yield of 5.91 g/L. This suggests that the Aureobasidium pullulans was not effectively utilizing huangjiu lees. To address this, we employed an adaptive evolution strategy, which increased the melanin yield to 8.72 g/L. The enhanced production was correlated with the expression of key genes, including FKS, PKS, and Cmr1. Finally, cellulase was utilized to convert the crude fibers in huangjiu lees, which were difficult to utilize, into usable substrates, while pullulanase was employed to minimize byproduct formation in the fermentation system, resulting in a melanin yield of 19.07 g/L. This study not only provides promising strains for further research but also offers valuable insights for resource production technologies.

Extrusion pre-treatment of cowpea (Vigna unguiculata (L.) Walp.) lignocellulosic sidestream to produce cellulose fibres.

Various agricultural sidestreams have been demonstrated as feedstock to produce cellulose. To the best of our knowledge, there is no research work on the potential of agricultural sidestream from cowpea (Vigna unguiculata (L.) Walp.), a neglected and underutilised crop to produce cellulose fibres. Conventional methods to produce cellulose consume large amounts of chemicals (NaOH) and produce a high amount of effluent waste. Herein, we investigated extrusion pre-treatment without and with an alkali followed by bleaching as an alternative method to conventional alkaline pre-treatment followed by bleaching to produce cellulose fibres from cowpea sidestream. Cellulose extracted by extrusion without and with mild alkali followed by bleaching consumed about 20 times less NaOH compared to the conventional method and produced less effluent waste. Extrusion with mild alkali followed by bleaching resulted in higher cellulose yield, purity, and crystallinity compared to extrusion without an alkali followed by bleaching. However, the conventional method resulted in higher cellulose yield, purity and crystallinity compared to extrusion pre-treatment followed by bleaching. Scanning electron microscopy revealed that micro-sized cellulose fibres with an average diameter of 10-15 μm were extracted using both methods. Notably, cellulose fibres extracted using extrusion pre-treatment were shorter than those extracted using the conventional method. Extrusion pre-treatment is a promising continuous alternative to alkaline pre-treatment to produce micro-sized cellulose fibres from low-value, underutilised cowpea lignocellulosic sidestream, for potential use as a filler in composite plastics. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Agricultural nanotechnology for a safe and sustainable future: current status, challenges, and beyond.

Nanotechnology, which involves manipulating matter at the atomic and molecular scales to produce structures and devices ranging from 1 to 100 nm, is increasingly being applied in agriculture. Nanoscale materials possess distinct optical, electrochemical, and mechanical properties that enable the smart, targeted delivery of pesticides, fertilizers, and genetic materials to plants, as well as rapid sensing and on-site monitoring of plant health, soil fertility, and water quality in a digital format. This review explores the application of nanotechnology in agriculture, examining the challenges and benefits related to all aspects of crop production, with a particular focus on regulatory issues. Key findings indicate that nanotechnology can improve crop production and reduce the environmental footprint of agriculture through precise input management. However, several critical issues need to be addressed, including the limited knowledge of the long-term environmental impacts associated with agricultural nanotechnology and the ambiguity of current regulations. This underscores the need for further research to elucidate its impact on soil, water, and environmental and human health, to inform evidence-based regulations. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Looking back at the achievements of functional food science in japan.

Functional food science in Japan actively began approximately 40 years ago in the form of specific research projects funded by Grants-in-Aids for Scientific Research from the Ministry of Education, Science and Culture. Then, a new category of healthy food, i.e. "Food for Specified Health Use" (FOSHU), was established. Toshihiko Osawa organized and held the 1st International Conference on Food Factors in Hamamatsu, Japan, in 1995. As examples of key achievements in basic science, the chemical identification of numerous active principles in foods, elucidation of their metabolism pathways, and mechanistic findings by using "omics" technologies and the discovery of target molecules are remarkable. However, whether FOSHU truly contributes to public health is still unknown. In this mini-review, the author looks back on functional food science in Japan to date and, at the same time, describes the prospects to share a vision of the future in the next 10 years.

The Development of New Functional Foods and Ingredients

Functional foods have emerged as a crucial area of research and innovation in the realm of food science, offering promising solutions for the prevention and management of chronic diseases such as cardiovascular disease, cancer, osteoporosis, diabetes, and hypertension [...]

Evaluation of Proximate Composition, Multielement, and Bioactive Phenolics Contents of Different Coix Seed Varieties using Multivariate Analysis Techniques

Coix lacryma-jobi L. is a plant that serves as a source of food, medicine, cosmetics, and forage in Asian countries. Due to the distinct geographic environments, Coix seed germplasm resources are extremely diverse. In this study, we evaluated the proximate composition, multi-elemental content by ICP-OES, and phenolic bioactives by UPLC-QTOF/MS of five varieties of Coix seeds from different Asian countries, including China, Thailand, Indonesia, and Malaysia. Principal component analysis (PCA) and hierarchical clustering analysis (HCA) were used to classify the different varieties of Coix seeds. The C. lacryma-jobi var. ma-yuen seeds from Origin 1 (China) and Origin 2 (Thailand) contained high levels of energy, total fat, and calcium, while C. lacryma-jobi var. agrotis (Indonesia) and C. lacryma-jobi var. lacryma-jobi (Malaysia) had high levels of crude fiber and carbohydrates. Twenty-three phenolic compounds were identified. Protein, carbohydrate, crude fiber, magnesium, zinc, meliadanoside, and 3,4-dihydroxyphenethyl-3-O-β-D-glucopyranoside were the dominant variables and contributed the most to data variability in PCA. The HCA results were consistent with the PCA, classifying the samples into three groups: those rich in nutrients, those rich in phenolics, and those with a mixture of nutrients and phenolics. This comprehensive analysis provides valuable insights into the nutritional and bioactive composition of Coix seed varieties, with potential applications in nutrition, food science, and pharmaceuticals.

Slovenia’s Food-Based Dietary Guidelines 2024: Eating for Health and the Planet

The dietary guidelines of Slovenia, ‘12 Steps to Healthy Eating’, were first published in 2000 and revised in 2011. The ‘Food Guide Pyramid’ was initially published in 2000 and subsequently revised in 2015. ‘The Healthy Plate’ was first introduced in 2007. In February 2023, the Slovenian Strategic Council for Nutrition proposed new Food-Based Dietary Guidelines (FBDGs) that integrate both health and environmental considerations. In September 2023, the creation of new FBDGs was included in the Action Plan for implementing the Resolution on the National Program on Nutrition and Physical Activity for Health 2015–2025. In October 2023, the Ministry of Health of Slovenia appointed the core working group of 10 multidisciplinary experts from fields such as nutrition, food science medicine, public health, environment, pharmacy, and agriculture led by Prof. Dr. Nataša Fidler Mis, who drafted the guidelines. In February 2024, the World Health Organization Regional Office for Europe organized a virtual international workshop to assist Slovenia in developing food-based dietary guidelines. In May 2024, an international expert meeting was organized by the Ministry of Health of Slovenia, the Ministry of the Environment, Climate, and Energy, and the National Institute of Public Health of Slovenia to present the first scientific draft of the SLO FBDG for external international peer review. The meeting included lectures from world-leading experts to present healthy diets from sustainable food systems, integrate climate and sustainability aspects into the new SLO FBDG, discuss the findings with the Slovenian core working group, extended working group of the SLO FBDG, and invited experts. The final version of SLO FBDG is expected to be released by the end of 2024.

An indigenous microalgal pool containing Klebsormidium sp. K39 as a stable and efficacious biotechnological strategy for Escherichia coli removal in urban wastewater treatment

AbstractBACKGROUNDIn recent decades the demand for freshwater has drastically increased as a consequence of population growth, economic development, climate change and pollution. Therefore, any strategy for wastewater treatment can play a role in alleviating the pressure on freshwater sources.RESULTSIn the present study an autochthonous microalgal pool (MP), isolated from a constructed wetland, was proposed as an alternative to the secondary treatment of an urban wastewater treatment system. The MP removal efficacy was compared to those obtained using Chlorella vulgaris and Scenedesmus quadricauda, against E. coli. Results exhibited a comparable removal efficacy and after 2 days, in samples inoculated with E. coli at lower density, S. quadricauda and C. vulgaris induced a decrease of 2.0 units Log and the autochthonous MP of 1.8 units Log, whereas in samples with E. coli at higher density the bacteria were reduced 2.8, 3.4 and 2.0 units Log by S. quadricauda, C. vulgaris and the autochthonous MP, respectively. Moreover, the identification of microalgal strains isolated from the MP revealed the presence of Klebsormidium sp. K39, C. vulgaris, Tetradesmus obliquus and S. quadricauda. Although the MP composition remained quite constant, at the end of the treatment, a different distribution among the microalgal species was observed with Klebsormidium sp. K39 found as dominant.CONCLUSIONThe microalgal‐based wastewater treatment appears as a valuable alternative, although further investigations, based on ‘omics’ approaches, could be applied to better explore any fluctuation within the MP species composition in an in situ trial. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley &amp; Sons Ltd on behalf of Society of Chemical Industry.

A New Strategy for Dietary Nutrition to Improve Intestinal Homeostasis in Diarrheal Irritable Bowel Syndrome: A Perspective on Intestinal Flora and Intestinal Epithelial Interaction.

Although a reasonable diet is essential for promoting human health, precise nutritional regulation presents a challenge for different physiological conditions. Irritable Bowel Syndrome (IBS) is characterized by recurrent abdominal pain and abnormal bowel habits, and diarrheal IBS (IBS-D) is the most common, seriously affecting patients' quality of life. Therefore, the implementation of precise nutritional interventions for IBS-D has become an urgent challenge in the fields of nutrition and food science. IBS-D intestinal homeostatic imbalance involves intestinal flora disorganization and impaired intestinal epithelial barrier function. A familiar interaction is evident between intestinal flora and intestinal epithelial cells (IECs), which together maintain intestinal homeostasis and health. Dietary patterns, such as the Mediterranean diet, have been shown to regulate gut flora, which in turn improves the body's health by influencing the immune system, the hormonal system, and other metabolic pathways. This review summarized the relationship between intestinal flora, IECs, and IBS-D. It analyzed the mechanism behind IBS-D intestinal homeostatic imbalance by examining the interactions between intestinal flora and IECs, and proposed a precise dietary nutrient intervention strategy. This increases the understanding of the IBS-D-targeted regulation pathways and provides guidance for designing related nutritional intervention strategies.

Craft Beer in Food Science: A Review and Conceptual Framework

Craft beer represents a dynamic and creative segment within the food and beverage industry, emphasizing quality, aroma, health, sustainability, locality, and tailored brewing techniques. This paper explores the multifaceted roles of craft beer’s production and consumption growth dynamics. Both a bibliometric analysis and a systematic literature review were conducted on a sample of 239 scientific papers to provide an in-depth evaluation of the main characteristics and influences that craft beer has in the field of food science. Based on the identified roles of craft beer/breweries in the selected sample of literature, a conceptual framework was constructed to serve as a guideline for policymakers and different stakeholders. In this way, our findings enrich the existing literature and contribute to a better understanding of craft beer production and surroundings, which can be beneficial for promoting sustainable policies and innovative strategies for the growth of small/micro-producers and entrepreneurs in this niche market. Furthermore, this evidence can stimulate clear and ethical information to enhance consumers’ knowledge and agendas to strengthen the identity of local communities.

Postbiotics: Mapping the Trend.

Since the consensus of ISAPP on the definition of the term "postbiotic" there has been an enthusiasm for publications in review form-their number being disproportionate to the primary research. The aim of this bibliometry is to analyze the bibliometric trends of this newfound interest in the field. Search of the PubMed database for review articles on postbiotics, published between November 2021 and June 2024. Analysis was performed on 92 review articles, the number corresponding to 2.9 reviews per month. China, Poland, Italy, Iran and India had the maximum productivity among the 32 countries involved; 21 articles were published in 13 journals with the highest impact factor, while 45 were in 16 journals with an IF between 4.0 and 4.9. The authors were mainly affiliated to universities with specialization in both basic research and technology, as well as food science. The top five publications regarding the citations received, published in Foods (2), EBioMedicine, Biomolecules, and Front. Nutr., have collected between 138 and 109 citations. The ever-growing number of reviews regarding postbiotics is perhaps disproportionate to the actual original research in the field. Further clinical trials would extend and deepen the subject and facilitate the drowning of more robust conclusions in relation to their effects.

Understanding the synergistic effect of pea protein and rice bran protein interaction in stabilizing palm kernel oil-in-water emulsion assisted by high-pressure homogenization.

Plant-based beverages have recently seen a significant increase in market demand. However, many of these products suffer from poor emulsion stability and low protein content. Gums have commonly been used to enhance emulsion stability but they do not improve the amino acid profile. This study investigated the use of multiples plant proteins to enhance both the stability and nutritional value of plant-based beverages. Pea and rice bran proteins both enhanced emulsion stability. Pea protein enhanced the viscosity of the continuous phase whereas rice bran protein lowered interfacial tension. When applied synergistically, competitive adhesion occurred. Rice bran protein gradually displaced pea protein from the oil droplet surface as its concentration increased, leading to emulsion destabilization due to the displaced pea protein. The use of high-pressure homogenization further enhanced the stability of the emulsion by unfolding protein partially. However, increasing homogenization pressure (>500 Bar) and homogenization cycle (>2 cycles) led to protein aggregation due to excessive exposure of its hydrophobic core. The emulsion formed was resistant to coalescence at 4 °C for 28 days and was stable under high pH and low ionic conditions. The synergistic combination of plant proteins and the effective utilization of co-processing (homogenization) can enhance the functionality of the individual proteins significantly, leading to the formation of a stable emulsion. The use of plant protein mixture as a stabilizer not only improved the emulsion stability but also ensured a plant-based beverage with a complete amino acid profile for the vegan community. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Quality characteristics and fibrous structure formation mechanism of walnut protein and wheat gluten meat analogues during high-moisture extrusion cooking process

Blending two or more materials to create better high-moisture meat analogues has been actively studied in the food science and technology field. Walnut protein is a high-quality plant-based protein resource, yet its full potential remains underexploited. Thus, this study focused on exploring the quality characteristics and fibrous structure formation mechanism of walnut protein (WP) and wheat gluten (WG) meat analogues during high-moisture extrusion cooking process. Results showed that the optimized WP and WG-blended high-moisture meat analogues exhibited a more pronounced anisotropic and oriented fibrous structure. The blending of WP and WG can protect the molecular chains from the thermal transition, and promote the aggregation of protein molecules mainly by enhancing the interaction between hydrophobic interactions and hydrogen bonds, increasing the apparent viscosity and forming protein subunits with larger molecular weights (>100 kDa) to stabilize the newly formed conformation. Additionally, the content of α-helix was the highest among the secondary structures. This study provides a theoretical basis for the application of WG and WP to produce HMMAs with rich fibrous structures.

Studying how dry extract can affect the aroma release and perception in different red wine styles.

Four red wine matrices representing different red wine styles with the same VOCs (volatile organic compounds), were obtained by enriching a bleed wine with increasing amounts of deodorized dry extract obtained from the pressed wine of the same vinification. The release of VOCs was determined by solid phase micro-extraction-gas chromatography-mass spectrometry (SPME-GC-MS), in conditions mimicking those applied during sensory assessments. Results show that even though the perception of the overall odor intensity was not significantly influenced by the matrix, this latter modulated the odor profiles: at rising wine dry extract, fruity, floral odors decreased, while dehydrated fruit, woody-toasty, vegetal-earthy notes increased. These changes cannot be fully explained by the observed significant influence of the matrix on the release of VOCs or by their correlations with the considered matrix components (ethanol, residual sugars, phenolics, pH), but findings suggest that perceptual interactions are involved. This study could be useful in pressing and blending management for wine aroma quality also considering wine compositional trends under the current climate change context. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.