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Evolution of volatile compounds of baked dried tofu during infrared baking process and their correlation with relevant physicochemical properties J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-18 Wenqing Chen, Haile Ma, Qunhui Jiang, Chen Shen
Energy-saving and low-carbon baking processes, as well as the need to determine the flavor-forming mechanisms of baked dried tofu, were becoming increasingly necessary. The application of emerging catalytic infrared radiation (CIR) technology in baking of dried tofu is considered of high interest due to the low energy consumption and high baking efficiency compared to traditional baking methods. Hence
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Optimization of Organogels prepared with turpentine oil and wax mixtures via response surface methodology and determination of vaporization kinetic parameters J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-18 Mustafa Öğütcü, Elif (Dincer) Albayrak, Ayşegül Kırca Toklucu
The main aim of the study is to investigate the thermal, textural and vaporization behaviours of turpentine oil (representing essential oils) organogels prepared with wax mixtures (beeswax, BW; shellac wax, SHW) instead of one wax. The second aim was to determine the optimum level of wax addition to minimize vaporization of volatiles using response surface methodology.
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Role of pea protein isolate in modulating pea starch digestibility: insights from physicochemical and microstructural analysis J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-18 Jiwei Kuang, Xijuan Yang, Ke Xu, Wancai Zheng, Bin Dang
Understanding the interactions between protein and starch was crucial in revealing the mechanisms by which protein influence starch digestibility. This study investigated the impact of different contents of pea protein isolate (PPI) on the physicochemical properties and digestibility of pea starch (PS).
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Modelling tomato pericarp microstructure as force control reference for harvesting robot J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-18 Weigui Xie, Jinchen Yang, Zhenhua Tan, Zhengqiang Guo, Wangyu Liu, Yuanqiang Luo, Jingren Gou
The harvest of fruit can be significantly advanced with the thriving development of intelligent and automated robot technologies. Nevertheless, the picking success rate of tomato fruit still requires improvement as some fruits are unexpectedly damaged inside, which is imperceptible by machine vision. Herein, a modelling method based on modified Voronoi algorithm is proposed to reconstruct the cellular
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Effects of the inoculation dose of Issatchenkia terricolaWJL‐G4 on physicochemical properties, active substances, and antioxidant capacity of black, red, and white currant juice J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-18 Liping Gao, Yunhan Li, Shuo Yang, Yihong Bao, Ting Luo, Jinling Wang
BackgroundDue to the high level of organic acids, primarily citric acid, black, red, and white currants have an excessively sour taste, making taste adjustment during processing challenging. This study investigated and evaluated the effects of inoculation does of the acid‐reducing yeast Issatchenkia terricola WJL‐G4 on several aspect such as physicochemical properties, chromaticity, active substances
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One‐bite sized 3D printed finger foods, oriented to malnutrition, sarcopenia, and frailty prevention in the older people J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-16 Aušrinė Kurapkienė, Rimantė Vinauskienė, Ina Jasutienė, Gytė Damulevičienė, Jurgita Knašienė, Vita Lesauskaitė, Claire Sulmont‐Rosse, Viktorija Eisinaitė, Daiva Leskauskaitė
BackgroundIn this study, innovative chocolate, citrus and mixture flavoured tofu‐based nutritionally customized, dysphagia‐oriented, comfortable‐consumed, appetizing, one‐bite sized finger foods, oriented to the malnutrition, sarcopenia, and frailty prevention in the older people were created by using 3D printing technology. Developed products were characterised by evaluating chemical composition,
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Use of natural‐based commercial products as an alternative for providing bioprotection against Verticillium wilt of olive J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-14 Begoña I. Antón‐Domínguez, Miriam Díaz‐Díaz, Francisca A. Acedo‐Antequera, Carlos Trapero, Carlos Agustí‐Brisach
BACKGROUNDDue to the ineffectiveness of existing control methods against Verticillium dahliae, the causal agent of Verticillium wilt of olive (Olea europaea; VWO), it is necessary to search for sustainable and environmentally friendly alternatives such as bioprotection by products based on plant extracts and other naturally synthesized compounds. Therefore, the main objective of this study was to evaluate
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EResNet‐SVM: An Overfitting‐relieved Deep Learning Model for Recognition of Plant Diseases and Pests J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-14 Haitao Xiong, Juan Li, Tiewei Wang, Fan Zhang, Ziyang Wang
BACKGROUNDThe accurate recognition and early warning for plant diseases and pests are a prerequisite of intelligent prevention and control for plant diseases and pests. Due to the phenotype similarity of the hazarded plant after plant diseases and pests occur as well as the interference of the external environment, traditional deep learning models often face the overfitting problem in phenotype recognition
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A case of transdisciplinarity and collaborative decision making: the co‐construction of Gendered Food Product Profiles J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-14 Lora Forsythe, Deborah Olamide Olaosebikan, Béla Teeken, Gérard Ngoh Newilah, Sarah Mayanja, Ann Ritah Nanyonjo, Paula Iragaba, Benjamin Okoye, Pricilla Marimo, Akankwasa Kenneth, Laurent Adinsi, Cedric Kendine, Adetonah Sounkoura, Samuel Edgar Tinyiro, Alexandre Bouniol, Dominique Dufour, Noel Akissoé, Tessy Madu
BackgroundCrop breeding in sub‐Saharan Africa has made considerable gains; however, post‐harvest and food‐related preferences have been overlooked, in addition to how these preferences vary by gender, social difference and context. This context is changing as participatory approaches using intersectional gender and place‐based methods are beginning to inform how breeding programs make decisions. This
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An adaptive spacing of root‐zone hole fertilization to improve production and fertilizer utilization of rapeseed J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-13 Hui Chen, Wei Liu, Liping Gao, Yitao Liao, Qiang Li, Qingxi Liao
BackgroundRoot‐zone hole fertilization has a positive impact on enhancing crop production and fertilization efficiency. But, the suitable spacing of hole fertilization in rapeseed cultivation is unclear. To explore an adaptive hole spacing for improving rapeseed yield and fertilization efficiency, field experiments were conducted. Four spacing of hole fertilization were designed: 10 (FD10), 20 (FD20)
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Tailoring the physicochemical properties of starch: impact of integrated ultrasonic and ethanol pretreatment on the oil uptake of infrared fried ginkgo seeds J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-13 Ya Su, Ying Chen, Menglin Sun, Aiqing Ren, Jianlin Li, Zhenbin Liu, Tiesong Zheng
BackgroundThe structural changes of starch would have a more crucial impact on oil absorption and quality changes in starch‐rich fruits and vegetables during frying process with enhanced heat transfer (such as infrared frying). Currently, the influence of integrated ultrasonic and ethanol (US+ethanol) pretreatment on the oil uptake in infrared fried (IF) ginkgo seeds was evaluated regarding the modifications
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Protein plant factories: production and resource use efficiency of soybean proteins in vertical farming J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-12 Isabella Righini, Luuk Graamans, Mark van Hoogdalem, Caterina Carpineti, Selwin Hageraats, Daniel van Munnen, Anne Elings, Rick de Jong, Shuna Wang, Esther Meinen, Stanghellini Cecilia, Silke Hemming, Marcelis Leo F.M.
BackgroundControlled environment agriculture (CEA), particularly vertical farms (VF), also called plant factories, is often claimed as a solution for global food security due to its ability to produce crops unaffected by weather or pests. In principle, essential macronutrients of the human diet, like protein, could technically be produced in VF. This aspect becomes relevant in the era of protein transition
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Dietary rutin improves the antidiarrheal capacity of weaned piglets by improving intestinal barrier function, antioxidant capacity, and cecal microbiota composition J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-11 Longfei Ma, Binbin Zhou, Huijuan Liu, Shun Chen, Jiaqi Zhang, Tian Wang, Chao Wang
BackgroundEarly weaning is prone to damage intestinal barrier function, resulting in diarrhea, while rutin as a natural flavonoid with multiple biological functions shows potential in piglets. Therefore, the effects of dietary rutin on growth, antidiarrheal, barrier function, antioxidant status, and cecal microbiota of weaned piglets were investigated with the CON (basal diet) and Rutin (basal diet+500
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Quality prediction of whole‐grain rice noodles using backpropagation artificial neural network J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-09 Chujun Wang, Xin Shi, Jianyi Xue, Siming Zhao, Caihua Jia, Meng Niu, Binjia Zhang, Yan Xu
BACKGROUNDWhole‐grain rice noodles are a kind of healthy food with rich nutritional value, and their product quality has a notable impact on consumer acceptability. The quality evaluation model is of great significance to the optimization of product quality. However, there are few methods that can establish a product quality prediction model with multiple preparation conditions as inputs and various
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Changing the polyphenol composition and enhancing the enzyme activity of sorghum grain by solid‐state fermentation with different microbial strains J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-09 Duqin Zhang, Qi Wang, Zhijiang Li, Zhujiang Shen, Bin Tan, Xiaotong Zhai
BackgroundSolid‐state fermentation (SSF) has been widely used in the processing of sorghum grain (SG) because it can produce sensory improved products. To clarify the influence of different microbial strains on the SSF of SG, especially on the polyphenols content and composition, Lactiplantibacillus plantarum, Saccharomyces cerevisiae, Rhizopus oryzae, Aspergillus oryzae, and Neurospora sitophila were
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Fermentation of millet bran with bacillus natto: enhancement of bioactive levels and the bioactivity of bran extract J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-09 Shimei Zhang, An Wang, Zhaoxin Lu, Fengxia Lu, Haizhen Zhao
BackgroundMillet bran (MB), a byproduct of millet production, is rich in functional components, but has a low utilization rate. In recent years, researchers have shown that fermentation can improve the biological activities of cereals and their byproducts. This study used Bacillus natto to ferment millet bran to improve its added value and broaden the application areas of MB. The bioactive component
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Pseudostellaria heterophylla improves intestinal microecology through modulating gut microbiota and metabolites in mice J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-09 Shengkai Zhang, Tao Kang, Antonino Malacrinò, Zhen Zhang, Zhongyi Zhang, Wenxiong Lin, Hongmiao Wu
BackgroundPseudostellaria heterophylla is a Chinese medicine and healthy edible that is widely used to for its immunomodulatory, antioxidant, antidiabetic, and antitussive properties. However, the potential function of P. heterophylla in intestinal microecology remains unclear. In this study, we investigated the impact of P. heterophylla on immune functions and evaluated its potential to regulate the
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Electronic eye and electronic tongue data fusion combined with a GETNet model for the traceability and detection of astragalus J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-09 Xinning Jin, Zhiqiang Wang, Jingyu Ma, Chuanzheng Liu, Xuerui Bai, Yubin Lan
BackgroundAstragalus is a widely used traditional Chinese medicine material that is easily confused due to its quality, price and other factors derived from different origins. This article describes a novel method for the rapid tracing and detection of Astragalus via the joint application of an electronic tongue (ET) and an electronic eye (EE) combined with a lightweight CNN‐transformer model. First
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Impact of binary mixtures of natural waxes in mechanical properties and microstructure of oleogels J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-08 Neuvis Alejandro Pino, Lucas Marchetti, Gabriel Lorenzo
BackgroundSolid fats are critical to obtaining a wide range of food texture and quality characteristics, but their consumption is strongly associated with higher cardiovascular disease risks. Structuring unsaturated oils with natural waxes into oleogels (OG) is an innovative solution to develop fat mimics with a healthier profile.ResultsSoy wax (SW), beeswax (BW), and carnauba wax (CW), have been used
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Unlocking the potential of olive residues for functional purposes: update on human intervention trials with health and cosmetic products J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-08 Emily P Laveriano-Santos, Anna Vallverdú-Queralt, Rajeev Bhat, Anna Tresserra-Rimbau, Eulàlia Gutiérrez-Alcalde, Francesc M Campins-Machado, Rosa M Lamuela-Raventós, Maria Pérez
Olive mill waste (OMW) is a promising source of valuable compounds such as polyphenols, terpenes, sterols, and other bioactive compounds, which are of interest to the pharmaceuticals and cosmeceutical industries. This review examines the potential of OMW extracts for health and beauty applications based on evidence reports from human clinical trials. The results achieved to date indicate health-enhancing
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Impact of the semolina‐barley mixture on the volatolomic profile of dough and pasta: characterization by multivariate chemometric approach J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-08 Lorenzo Palombi, Sandra Pati, Carmela Lamacchia, Roberta Montebello, Maria Luisa Savastano, Maria Tufariello
BackgroundBarley flour, known to be rich in various phytochemicals, has been demonstrated to improve technological and nutritional properties of pasta; however, its volatile profile, from which its aromatic properties depend, also plays an important role in the acceptance of barley enriched pasta. In the present work, volatile organic compounds (VOCs) of semolina doughs enriched with different percentages
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Tri‐component hydrocolloid as egg white replacement in meringues: gellan gum with soy protein isolate and maltodextrin J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-08 Hyun Woo Choi, Youngsang You, Seung Hwan Ham, Yaeji Choe, Sangeun Park, Jungwoo Hahn
BackgroundIn the quest for sustainable food ingredients, this study delves into the potential of a tri‐component hydrocolloid blend—gellan gum (GG), soy protein isolate (SPI), and maltodextrin (MD)—as a replacement for egg white in meringue production. The research aims to elucidate the intricate physical properties of meringue containing this tri‐component structure, focusing on foaming dynamics,
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Cover Image J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-08 Qianwan Guo, Bo Cui, Chao Yuan, Li Guo, Zhao Li, Qingqing Chai, Na Wang, Michael Gänzle, Meng Zhao
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Tri‐frequency simultaneous ultrasound pickling for the acceleration of the NaCl content and quality improvement of pork (longissimus dorsi) J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-08 Xinyan Zhang, Lina Guo, Zhongyuan Chen, Haile Ma
BackgroundThe pickling process with NaCl is an essential step for pork preservation. This study aimed to investigate the effect of different ultrasonic intensities of tri‐frequency simultaneous ultrasound (TSIU) pickling on the NaCl content and quality of pork (Longissimus dorsi). After 30 min pickling, the NaCl content, moisture content, pickling yield, cooking loss, textural properties, color, pH
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The crucial correlation between flavor formation and microbial community dynamics during the fermentation of Zhacai J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-07 Yinyin Lian, Jiajia Song, William Mumby, Huayi Suo, Yu Zhang
BackgroundZhacai, a pickled vegetable with unique flavors, is produced by fermenting fresh mustard tubers. In this study, the main physicochemical indices and volatile flavor compounds were determined in three fermentation periods. Additionally, the bacterial and fungal communities in the three fermentation periods of Zhacai were monitored using high‐throughput sequencing. Key microbial communities
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New clues for postbiotics to improve host health: a review from the perspective of function and mechanisms J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-07 Ruonan Yan, Xiaoqun Zeng, Jiamin Shen, Zhen Wu, Yuxing Guo, Qiwei Du, Maolin Tu, Daodong Pan
Strain activity and stability severely limit the beneficial effects of probiotics in modulating host health. Postbiotics have emerged as a promising alternative as they can provide similar or even enhanced efficacy to probiotics, even under inactivated conditions. This review introduces the ingredients, preparation, and identification techniques of postbiotics, focusing on the comparison of the advantages
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Plant‐derived biostimulants as priming agents enhanced antioxidant and nutritive properties in brassicaceous microgreens J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-07 Michele Ciriello, Emanuela Campana, Marios C. Kyriacou, Christophe El‐Nakhel, Giulia Graziani, Mariateresa Cardarelli, Giuseppe Colla, Stefania De Pascale, Youssef Rouphael
BackgroundMicrogreens constitute dietary sources of bioactive compounds imparting numerous health benefits and enhancing sensory experience. They can be successfully cultivated in soilless systems where biostimulants can be easily integrated as seed priming and post‐germination agents improving the sustainability of the crop's final production. Compared to an untreated control, three priming agents
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Optimization of computational intelligence approach for the prediction of glutinous rice dehydration J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-07 Kabiru Ayobami Jimoh, Norhashila Hashim, Rosnah Shamsudin, Hasfalina Che Man, Mahirah Jahari
BackgroundFive computational intelligence approaches, namely: gaussian process regression (GPR), artificial neural network (ANN), decision tree (DT), ensemble of trees (EoT), and support vector machine (SVM) were used to describe the evolution of moisture during the dehydration process of glutinous rice. The hyperparameters of the models were optimized with three strategies i.e., Bayesian optimization
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Changes in chemical components and hepatoprotective effect of red Panax notoginseng processed by aspartic acid impregnation treatment J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-06 Ying Cui, Jianfa Wu, Danli Zhang, Dan Li, Jing Zhang, Wei Li, Chongzhi Wang, Chunsu Yuan, Zhi Liu
BackgroundRed Panax notoginseng (RPN) is one of the major processed products of Panax notoginseng (PN), with more effective biological activities. However, the traditional processing method of RPN has some disadvantages such as low conversion rate of ginsenosides and long processing time.ResultsIn this work, we developed a green, safe and efficient approach for RPN processing by aspartic acid impregnation
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Persimmon tannin promotes the growth of Saccharomyces cerevisiae under ethanol stress J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-06 Ilhamzah, Yuka Tsukuda, Yoshihiro Yamaguchi, Akira Ogita, Ken-ichi Fujita
Saccharomyces cerevisiae plays a pivotal role in various industrial processes, including bioethanol production and alcoholic beverage fermentation. However, during these fermentations, yeasts are subjected to various environmental stresses, such as ethanol stress, which hinder cell growth and ethanol production. Genetic manipulations and the addition of natural ingredients rich in antioxidants to the
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Enhancing saltiness perception in bone broth: the additive effect of oil and optimization of sodium-reduction formula for consumer acceptability J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-06 Lulu Zhang, Xiaoxiao Cao, Baoqing Zhu, Houyin Wang, Kui Zhong, Bolin Shi, Lei Zhao
Excessive NaCl intake in liquid and semi-solid food (e.g. soup, hot pot base, sauce) poses a high risk to human health, and reducing NaCl intake is a major concern for global health.
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Comprehensive evaluation of factors influencing selenium fertilization biofortification J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-06 Ruilin Huang, Gary S. Bañuelos, Jianrong Zhao, Zhangmin Wang, Muhammad Raza Farooq, Yuling Yang, Jiaping Song, Zezhou Zhang, Youtao Chen, Xuebin Yin, Lidong Shen
Dietary selenium (Se) deficiency, stemming from low Se concentrations in agricultural products, threatens human health. While Se-containing fertilizers can enhance the Se content in crops, the key factors governing Se biofortification with Se fertilization remain unclear.
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Effect of cinnamon essential oil/γ-cyclodextrin inclusion complex on papaya quality and shelf-life J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-06 Chiuyen Phan, Dinhthinh Tran, Khanh Le, Vutruongson Le, Ngocdat Trinh, Thinga Pham
Papaya, a highly nutritious and economically significant fruit, is susceptible to infections caused by phytopathogenic fungi. Cinnamon essential oil, derived from Cinnamomum cassia (CC), shows promise in preserving papaya due to its antifungal properties. However, CC is volatile, sensitive to environmental factors, and carries a strong aroma. γ-Cyclodextrin (γ-CD) is known for encapsulating hydrophilic
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Effects of acidification by traditional jiaozi starter and neutralization with alkali (Na2CO3) on whole wheat dough properties J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-06 Zhijian Li, Yu Cao, Mengmeng Zhou
BackgroundWhole wheat steamed bread has been recommended for its potential nutritional benefits to human health. Given the positive role of both organic acid and alkali in improving dough development and product quality, the effects of neutralization by addition of alkali (Na2CO3) after dough acidification with traditional Jiaozi starter on the properties of whole wheat dough were investigated in this
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Theabrownins in dark tea form complexes with tea polysaccharide conjugates J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-06 Xiaoqiang Chen, Mengdie Wang, Zhiyuan Wang, Xiuling Liu, Wendan Cao, Na Zhang, Yonggang Qi, Shuiyuang Cheng, Wei Huang, Zhong Liu
Theabrownins (TBs) are one of most important quality components in dark tea, but have not been produced industrially. In this study, the aqueous extract was obtained from Pu-erh ripe tea, one kind of dark tea. Caffeine, theaflavin, catechin and saponin were removed by trichloromethane, ethyl acetate and n-butanol in turn to obtain a TB isolate. The TB isolate was subjected to column chromatography
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Ultrasound-enhanced covalent reaction of gliadin: the inhibition of antigenicity and its potential mechanisms J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-05 Junrong Wang, Jiaxing Cao, Ning Xu, Taihe Meng, Guozhi Zhang, Yu Zhang
Wheat proteins can be divided into water/salt-soluble protein (albumin/globulin) and water/salt-insoluble protein (gliadins and glutenins (Glu)) according to solubility. Gliadins (Glia) are one of the major allergens in wheat. The inhibition of Glia antigenicity by conventional processing techniques was not satisfactory.
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Feasibility of excitation-emission fluorescence spectroscopy in tandem with chemometrics for quantitation of trans-resveratrol in vine-shoot ethanolic extracts J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-05 Antonio F Caputi, Giacomo Squeo, Ewa Sikorska, Roccangelo Silletti, Mirella Noviello, Antonella Pasqualone, Carmine Summo, Francesco Caponio
trans-Resveratrol (TR) is a well-known phytochemical compound with important biological properties. It can be recovered from agri-food by-products or wastes, such as vine shoots. Once recovered, its concentration should be measured, possibly in a green, non-destructive, and efficient manner. With these premises, this work aimed to explore the feasibility of excitation-emission fluorescence spectroscopy
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Effect of enzymatic hydrolysis of arabinoxylan on the quality of frozen dough during the subfreezing process J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-05 Nannan Zhu, Yufen Liu, Xing Zhang, Haiyan Gao, Jie Zeng, Junjie Yang, Jianguo Song, Xinjian Li, Tianxiang Zhao
The objective of this investigation was to examine the impact of enzymatic hydrolysis of arabinoxylan (AX) on frozen dough quality under subfreezing conditions. The dough was subjected to freezing at −40 °C for 2 h and then stored at −9, −12, and −18 °C for 15 days. The water loss, freezable water content, water migration, and microstructure of the dough were measured.
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Proteomics analysis of enzyme systems and pathways change during the moromi fermentation of soy sauce mash J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-05 Wen‐Bin He, Sha Hou, Long‐Ying Zeng, Hong‐Biao Tang, Xing Tong, Chang‐Zheng Wu, Xiang Liu, Ge Tan, Li‐Qiong Guo, Jun‐Fang Lin
BackgroundDuring the brewing of soy sauce, the conversion of multiple substances was driven by various microorganisms and their secreted enzyme systems. The soy sauce mash was an important source of enzyme systems during moromi fermentation, but the changes of enzyme systems in soy sauce mash during moromi fermentation were poorly understood. In order to explore the predominated enzyme systems existing
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Wearable sensors to measure the influence of sonic seasoning on wine consumers in a live context: a preliminary proof-of-concept study J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-05 Lucia Billeci, Chiara Sanmartin, Alessandro Tonacci, Isabella Taglieri, Giuseppe Ferroni, Roberto Marangoni, Francesca Venturi
Any action capable of creating expectations about product quality would be able to modulate experienced pleasantness. In this context, during the 2022 edition of the Internet Festival (Pisa, Italy) a ‘social experiment’ was promoted to set up an affordable and reliable methodology based on wearable sensors to measure the emotions aroused in a live context on consumers by different kinds of wines. Therefore
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Profiling flavor characteristics of cold brew coffee with GC‐MS, electronic nose and tongue: effect of roasting degrees and freeze‐drying J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-05 Donghao Zhang, Min Gao, Yanpei Cai, Jihong Wu, Fei Lao
BACKGROUNDRoasting is an important process in the formation of coffee flavor characteristics, which determines the quality of coffee and consumer acceptance. However, the influence of roasting degree on the flavor characteristics of cold brew coffee has not been fully described.RESULTSIn this study, the flavor characteristics of cold brew coffee with different roasting degrees were compared in detail
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Effect of salting and dehydration treatments on the physicochemical and gel properties of hen and duck egg yolks, plasma, and granules J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-05 Yujie Su, Yuanyuan Sun, Cuihua Chang, Junhua Li, Yundan Cai, Qianwen Zhao, Zijian Huang, Wen Xiong, Luping Gu, Yanjun Yang
BackgroundSalted hen egg yolks are less oily and less flavorful than salted duck egg yolks. However, hen eggs have a more adequate market supply and have a broader application prospect than duck eggs. In this study, egg yolks, plasma, and granules were dehydrated by adding 1% NaCl to simulate traditional curing process of salted egg yolk. The changes in the pickling process of hen egg yolks (HEY) and
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Behavior of diclofenac from contaminated fish after cooking and in vitro digestion J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-04 Flávia V. Mello, Isa Marmelo, Fabíola H.S. Fogaça, Fernando Lafont Déniz, Mariana B. Alonso, Ana Luísa Maulvault, João Paulo M. Torres, Antônio Marques, José O. Fernandes, Sara C. Cunha
Seafood consumers are widely exposed to diclofenac due to the high contamination levels often present in aquatic organisms. It is a potential risk to public health due its endocrine disruptor properties. Limited information is available about diclofenac behavior after food digestion to enable a more realistic scenario of consumer exposure. This study aimed to evaluate cooking effects on diclofenac
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Effect of Potentilla anserina L. powder on gel properties and volatile flavor characteristics of silver carp surimi J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-04 Wenting Li, Hongchao Liu, Zhen Zhang, Yiyi Liu, Xuehua Zhang, Yinghong Qu, Wenzheng Shi
Potentilla anserina L. is rich in various nutrients, active ingredients and unique flavor, comprising a natural nutrition and health food. However, its application in aquatic food has been rarely reported. Therefore, the effects of Potentilla anserina L. powder (PAP) on gel properties and volatile flavor profile of silver carp surimi were investigated.
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Evolution of fermented grain yeast communities in strong-flavored baijiu and functional validation of yeasts that produce superior-flavored substances J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-04 Zhong-Fu Duan, Mei-Yue Han, Jia-Liang Niu, Jing-Rong Zhao, Wei-Wei Li, Li-Ning Zhu, Hui-Feng Ma, Yan-Fang Wu, Xiu-Ting Li, Bao-Guo Sun
Baijiu is a well-known alcoholic beverage in China and the quality is determined by various microorganisms during the fermentation process. Yeast is one of the most important microorganisms in the fermentation of baijiu. It has a strong esterification capacity and also affects the aroma.
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Selective penetration of fullerenol through pea seed coats mitigates osmosis-repressed germination via chromatin remodeling and transcriptional reprograming J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-04 Kang Ning, Ting Sun, Zhuoyi Wang, Hailan Li, Pingping Fang, Xiaoqi Cai, Xinyang Wu, Min Xu, Pei Xu
The alteration of chromatin accessibility plays an important role in plant responses to abiotic stress. Carbon-based nanomaterials (CBNMs) have attracted increasing interest in agriculture due to their potential impact on crop productivity, showcasing effects on plant biological processes at transcriptional levels; however, their impact on chromatin accessibility remains unknown.
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Efficient production of isomaltulose using engineered Yarrowia lipolytica strain facilitated by non‐yeast signal peptide‐mediated cell surface display J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-04 Juanjuan Liu, Jiao Li, Peng Chen, Zeng Yan, Jiangang Yang, Yuanxia Sun
BackgroundIsomaltulose is a ‘generally recognized as safe’ ingredient and is widely used in food, pharmaceutical and chemical industries. Exploration and development of efficient technologies are essential for enhancing isomaltulose yield.ResultsIn this study, a simple and efficient surface display platform mediated by a non‐yeast signal peptide was developed in Yarrowia lipolytica and was utilized
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Transcriptomic characterization of the response to a microalgae extract in Arabidopsis thaliana and Solanum lycopersicum J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-04 Christina Arvanitidou, Marcos Ramos-González, Ana B. Romero-Losada, M. Elena García-Gómez, Mercedes García-González, Francisco J. Romero-Campero
The steady world population growth and the current climate emergency crisis demand the development of sustainable methods to increase crop performance and resilience to the abiotic and biotic stresses produced by global warming. Microalgal extracts are being established as sustainable sources to produce compounds that improve agricultural yield, concurrently contributing during their production process
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Influence of nitrogen substitution at an equivalent total nitrogen level on bacterial and fungal communities, as well as enzyme activities of the ditch bottom soil in a rice–fish coculture system J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-04 Xing Liu, Qi Jia, Daolin Sun, Jiaen Zhang, Hongjun Zheng, Yuting Chen
BACKGROUNDRice–fish coculture system (RFS) operates through effectively utilizing water and land resources in a complementary form, but it requires more efficient utilization of fertilizer and feed without compromising rice yield. However, the knowledge of how to regulate the proportion of nitrogen (N) supplied from fertilizer and feed at an equivalent total N level to improve the benefits of RFS remains
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Non‐oxidized and oxidized flaxseed orbitides differently induce HepG2 cell apoptosis: involvement of cellular uptake and membrane death receptor DR4 J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-04 Changmei Peng, Jing Li, Aixiu Zhao, Shaoqing Yu, Liufeng Zheng, Ze‐Yuan Deng
BACKGROUNDFlaxseed orbitides have health‐promoting properties, particularly potent anti‐cancer activity. However, flaxseed orbitides containing a methionine structure, such as [1‐9‐NαC]‐linusorb B2 (CLB), are easily oxidized to sulfoxide ([1‐9‐NαC],[1‐Rs,Ss‐MetO]‐linusorb‐B2 (CLC)) and sulfone ([1–9‐NαC], [1‐MetO]‐linusorb B2 (CLK)), with CLC having less anti‐cancer ability than CLB. It is unclear
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Nutrient consumption patterns of Lactobacillus acidophilus J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-01 Yali Qiao, Boxing Yin, Wei Zhou, Mengrui Wang, Ziqing Chang, Junping Zhou, Mingzhe Yue, Junxia Chen, Fei Liu, Zhen Feng
One of the greatest challenges in using Lactobacillus acidophilus as a probiotic is acid stress. The current research aimed to identify substances that help L. acidophilus resist acid stress; this was achieved through assessing its nutrient consumption patterns under various pH conditions.
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Assessment of iron content of cooking water on bulgur by determining chemical, mineral, colour, textural and thermal characteristics J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-01 Sadiye Michel, Mustafa Bayram
BackgroundBulgur, a whole wheat product, has attracted attention in the world in recent years because of its wide usage possibility in different meals. The basic ingredients in bulgur production are wheat and water. The influence of water composition on bulgur quality has not been investigated. Iron in water can cause discolouration in foods by oxidising and reacting with phenolic compounds and also
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Dietary zinc supplements: beneficial health effects and application in food, medicine and animals J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-02-28 Ying Shi, Rui Hao, Haixia Ji, Li Gao, Junyan Yang
Zinc, a crucial trace element is vital for the growth and development of humans. It is frequently described as ‘the flower of life’ and ‘the source of intelligence’. Zinc supplements play a pivotal role in addressing zinc deficiency by serving as a vital source of this essential micronutrients, effectively replenishing depleted zinc levels in the body. In this paper, we first described the biological
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Unveiling the impact of harvest time on Dioscorea opposita Thunb. cv. Tiegun maturity by NMR-based metabolomics and LC–MS/MS analysis J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-02-28 Li An, Hao Liu, Meng Li, Jingwei Ma, Lufei Zheng, Juan Zhou, Junfeng Zhang, Yongliang Yuan, Xujin Wu
Dioscorea opposita Thunb. cv. Tiegun maturity (DM) is an important factor influencing its quality. However, there are few studies on the impact of harvest time on its maturation. In the present study, a NMR-based metabolomics approach was applied to investigate the dynamic metabolic changes of D. opposita Thunb. cv. Tiegun at six different harvest stages: stage 1 (S1), stage 2 (S2), Stage 3 (S3), stage
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Effect of Portulaca (Portulaca oleracea L.) extract on the quality and physicochemical attributes of vacuum‐packed seasoned steaks during chilled storage J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-02-28 Zhengshan Zhao, Qiuhao Deng, Xin Wang, Huijie Xiao, Xiaojing Fan, Lin Chen, Xianchao Feng
BackgroundVacuum packaging had the ability to reduce oxidative deterioration and microbial‐induced spoilage of meat. However, in an oxygen‐free environment, it can lead to the development of an unappealing purplish‐red color and a decrease in the water‐holding capacity of meat, thereby impacting the overall meat quality. Portulaca oleracea L. (POL) was a homology of medicine and food known for its
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Effects of low‐frequency magnetic field on solubility, structural and functional properties of soy 11S globulin J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-02-28 Zhuang‐Li Kang, Peng‐Lei Yao, Jing‐Jie Xie, Yan‐Ping Li, Han‐Jun Ma
BackgroundSoy 11S globulin has high thermal stability, limiting its application in the production of low‐temperature gel foods. In this study, the low‐frequency magnetic field (LF‐MF, 5 mT) treatment (time, 30, 60, 90, and 120 min) was used to improve the solubility, conformation, physicochemical properties, surface characteristics, and gel properties of soy 11S globulin.ResultsCompared with the native
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Untargeted metabolomics-based identification of bioactive compounds from Mangifera indica L. seed extracts in drug discovery through molecular docking and assessment of their anticancer potential J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-02-28 Mital Kaneria, Kalpna Rakholiya, Kaushal R Bavaliya, Mohit H Pandya, Tahir N Sipai, Sharmishtha A Vadher, Margi Patel, Virendra Kumar Yadav, Raghu Solanki, Sunita Patel, Dipak Kumar Sahoo, Ashish Patel
Mangifera indica L. (mango), a medicinal plant rich in biologically active compounds, has potential to be used in disease-preventing and health-promoting products. The present investigation reveals and uncovers bioactive metabolites with remarkable therapeutic efficiency from mango (family: Anacardiaceae) seeds.
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Anti-allergic effect of vitamin C through inhibiting degranulation and regulating TH1/TH2 cell polarization J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-02-28 Qian Li, Xinlei Tang, Lu Huang, Tao Wang, Yutong Huang, Songsong Jiang
Food allergy has become a global public health problem. This study aimed to explore the possible anti-allergic effect of vitamin C (VC). A rat basophilic leukemia (RBL)-2H3 cell degranulation model was used to assess the effect of VC on degranulation in vitro, and an ovalbumin (OVA)-induced BALB/c mouse allergy model was used to assess the anti-allergy effect of VC in vivo.
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Yellow leaf green tea modulates the AMPK/ACC/SREBP1c signaling pathway and gut microbiota in high-fat diet-induced mice to alleviate obesity J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-02-26 Baoming Tian, Yizhu Pan, Xue Zhou, Yuezhi Jiang, Xiangchun Zhang, Xudong Luo, Kai Yang
Yellow leaf green tea (YLGT) is a new variety of Camellia sinensis (L.) O. Ktze, which has yellow leaves and the unique qualities of ‘three green through three yellow’. The present study aimed to investigate the anti-obesity effect of YLGT in mice fed a high-fat diet (HFD) and to explore the potential mechanisms by regulating the AMPK/ACC/SREBP1c signaling pathways and gut microbiota.