Direct air-frying of raw potato strips usually leads to an undesirably hard texture and poor sensory qualities. Although blanching pretreatment improves the texture, it increases starch digestibility and requires excessive processing time and energy consumption. In this study, we evaluated the potential of pretreatment with a pulsed electric field (PEF) as an alternative for enhancing the quality of air-fried French fries. Scanning electron microscopy revealed that PEF created a porous matrix structure, enhancing water evaporation and heat transfer during air-frying. Compared with untreated samples, PEF pretreatment at 0.5 kV/cm significantly reduced the hardness from 4,979.87 to 3,232.34 g, yielding a softer texture. Notably, compared with thermal blanching, PEF pretreatment significantly increased the resistant starch (RS) content from 17.23% to 24.59%, indicating reduced starch digestibility. Fourier transform infrared spectroscopy and X-ray diffraction analyses confirmed that PEF caused less damage to short- and long-range structures than blanching, thereby enhancing their resistance to enzymatic hydrolysis. This study provides the theoretical foundation and technical guidance for applying PEF technology to develop fried foods with healthier profiles and optimal textural properties.
In this study, we optimized the fabrication of bigel beads using a combination of orthogonal experiments and response surface methodology, with special focus on refining the gelling bath parameters and extrusion techniques. We systematically investigated the influence of the oil–water phase ratio on the properties of bigel beads and comprehensively evaluated their performance in simulated oral processing and gastrointestinal digestion. Our key findings were that the gelling bath composed of 75% ethanol and 0% Tween at 0 °C achieved the highest gelation rate (0.9882), while the optimal extrusion parameters that yielded the maximum sphericity (0.9751) were a pump rate of 0.13 mL/min, height 0.93 cm, and temperature 65 °C. The elevated oil-phase content significantly enhanced both the particle size and sphericity of the bigel beads, transformed the bigel type from O/W to bi-continuous, and increased the hardness and cohesiveness. Furthermore, a higher oleogel percentage exacerbated frictional interactions during simulated mastication, compromised structural stability, and consequently promoted the release of free fatty acids. These results provide novel insights into the fabrication protocols and structure–function relationships of bigel beads, contributing to the development of functional food materials.
Blue honeysuckle (Lonicera caerulea L.) is a valuable source of phenolic compounds with notable health-promoting potential. This study evaluated the antioxidant capacities (DPPH, ABTS, FRAP), α-amylase inhibition, lipase inhibition, and antibiofilm activities of juices and pomaces from 11 cultivars. Total phenolic content (TPC) and total anthocyanin content (TAC) were quantified to assess their relationships with bioactivity. Overall, pomaces exhibited stronger antioxidant and α-amylase inhibitory activities than juices, with significant positive correlations between antioxidant capacity and both TPC and TAC. Pomaces also showed higher lipase inhibition. Both juices and pomaces displayed antibacterial activity against S. aureus and E. coli. Notably, the pomace of cultivar '05-16' contained the highest TPC (76.85 ± 0.53 mg GAE/g DW) and demonstrated superior antioxidant and α-amylase inhibitory activities. These findings highlight blue honeysuckle pomace, often treated as an industrial byproduct, as a promising source of natural antioxidants and antimicrobial agents. The results support its potential applications in functional foods and nutraceuticals, while promoting the sustainable utilization of processing residues.
Blueberry (Vaccinium spp.), a flowering plant in the family Ericaceae, is rich in bioactive compounds such as polyphenols, anthocyanins, and flavonoids, which exhibit anti-inflammatory, antioxidant, and anticancer properties. Increasing evidence suggests that plant-derived exosome-like nanoparticles (PELNs) possess diverse therapeutic activities and hold promise for improving liver function. Acute liver injury (ALI) is a clinical syndrome for which effective pharmacological interventions remain limited. The present study aimed to investigate whether orally administered blueberry-derived exosome-like nanoparticles (BELNs) can ameliorate ALI and to elucidate the underlying mechanisms. Both in vivo and in vitro experiments demonstrated that BELNs significantly attenuated CCl4-induced ALI. Specifically, BELNs reduced oxidative stress and inhibited the accumulation of lipid peroxidation products. Mechanistic analyses revealed that BELNs alleviated lipid peroxidation and ferroptosis by suppressing the ACSL4–ALOX15 signaling pathway, specifically reducing its expression by approximately 70% (p < 0.001) and thereby protecting hepatocytes from injury. Further investigation identified procyanidin B2 (PCB2) as one of the key active components in BELNs responsible for their antioxidant effects. In summary, this study provides new insights into the therapeutic potential of blueberries and their derived natural products and establishes a mechanistic basis for the clinical translation of PELNs.
Global crises like climate change and food insecurity demand sustainable food systems. A major contributor to these issues is food loss and waste (FLW), which generates greenhouse gases, worsens hunger, and causes massive economic loss. High-Pressure Processing (HPP) is a promising non-thermal technology that can address this problem. This review explores how HPP contributes towards reducing food waste and its environmental footprint, aligning with the principles of Carbon-Winnable Innovative Solutions for the Environment (WISE) agriculture. By using high pressure instead of heat, HPP extends product shelf-life, reduces the need for chemical additives, and maintains food quality. We evaluate its environmental benefits, including lower energy use compared to traditional thermal methods, and its role in creating a more circular, low-carbon food economy. The article specifically analyses the adoption of HPP in ASEAN (Association of Southeast Asian Nations) countries. While nations such as Singapore, Thailand, Malaysia, and Indonesia have begun using HPP, its wider adoption remains limited due to the high initial costs. We highlight the opportunities and challenges for expanding HPP in the region, considering local markets and regulatory frameworks. Collectively, this review highlights that HPP is a key strategy for improving food security by reducing waste sustainably, directly supporting the goals of Carbon-WISE agriculture in ASEAN.
Blueberry juice maintains the nutritional value of fresh berries while providing their complex flavor profile. Anthocyanins contribute to the vibrant color of blueberry juice and exhibit physiological functions. Steviol glycosides are widely utilized as a natural sweetener in fruit beverages, and investigating their regulatory role in the degradation of anthocyanins within juice systems is of considerable importance. This study aimed to examine the effects of steviol glycosides on the color, anthocyanin content, antioxidant capacity, and in vitro simulated digestion stability of anthocyanins in blueberry juice during storage. The juice was stored for 90 d at 4 and 25 °C in dark conditions. Throughout storage, the juice exhibited color fading, accompanied by a loss of its original color intensity. Notably, the sample supplemented with 20 mg/100 mL steviol glycosides showed the least color change when stored at 4 °C. The addition of steviol glycosides resulted in a reduced degradation rate constant (k) and an extended half-life (t1/2) of anthocyanins. Thermodynamic analysis indicated that steviol glycosides enhanced the thermal stability of anthocyanins in blueberry juice. Furthermore, blueberry juice containing 12 and 16 mg/100 mL steviol glycosides demonstrated the highest hydroxyl radical scavenging capacity at 4 °C, and the strongest ABTS radical scavenging activity at 25 °C, respectively. During in vitro simulated digestion, the sample with 4 mg/100 mL steviol glycosides exhibited the highest retention rate of total anthocyanins. Molecular docking analysis revealed the formation of hydrophobic interactions and hydrogen bonds between stevioside and cyanidin-3-O-glucoside, as well as malvidin-3-O-galactoside. The findings of this study provide a solid foundation for advancing fruit juice processing technologies.
Lycopene, a bioactive tetraterpenoid antioxidant valued in food, pharmaceutical, and cosmetic sectors, remains constrained by low plant extractability and expensive chemical synthesis; microbial engineering now presents a cost-effective alternative. In this study, key genes from the methylerythritol phosphate (MEP) pathway—dxs, idi, and ispDF—were integrated into the genome of the chassis strain Escherichia coli MG1655 using a CRISPR-Cpf1-based system, resulting in MEP pathway-overexpressed strains. Additionally, the downstream module (MBot) of the mevalonate (MVA) pathway was optimized by introducing T7 RNA polymerase, mvaE, and mvaS from different species, including Saccharomyces cerevisiae, Streptococcus pneumoniae, and Staphylococcus aureus. Integration of the MEP genes improved lycopene production by 2 mg/L compared with the initial strain. Notably, fermentation performance varied significantly depending on the source of the downstream MBot module. The optimal combination—erg12 from Saccharomyces cerevisiae, mvaK and mvd1 from Streptococcus pneumoniae, and idi from Escherichia coli—achieved a lycopene titer of 86 mg/L in shake-flask cultures, representing a 21-fold increase compared to the parental strain. Paradoxically, dxr deletion to eliminate endogenous MEP flux precipitated a 7-fold drop in lycopene titre, whereas MEP overexpression failed to enhance production—revealing that MEP–MVA pathway synergy, rather than simple precursor supply, governs efficient carotenoid biosynthesis.
Current practices for determining fruit harvest maturity lack robust scientific standards, leading to variable postharvest quality. To address this gap, this article explores a new storage method, delayed harvesting (DH), to investigate the evolution of quality attributes and metabolites of 'Cuixiang' kiwifruit at harvest (AH), room temperature post-ripening (RTP), and low temperature post-ripening (LTP). The results indicated that titratable acid content (9.36–12.56 g/kg) increased with DH time, whereas dry matter content (21.01%–17.39%) decreased. Although DH caused a decrease in total phenols (0.94–0.79 g/kg) and ascorbic acid (1.25–0.78 g/kg) at harvest, it was beneficial in alleviating the degradation of ascorbic acid during post-ripening, and improving the antioxidant activity of LTP kiwifruit. Specifically, compared to normally harvested samples, ascorbic acid content of the samples delayed for two weeks in LTP increased by 30.01%, whilst antioxidant activity, (1,1-diphenyl-2-picryl-hydrazyl radical scavenging activity: 3.92 mmol/kg; 2,2′-azino-bis[3-ethylbenzothiazoline-6-sulfonic acid] free radical scavenging activity: 6.49 mmol/kg; and ferric reducing antioxidant power: 4.49mmol/kg) showed no significant difference. The senescence, oxidative stress, and respiratory consumption of cells during DH lead to down-regulation of amino acids, alkaloids, and lipids. The up-regulation of phenylpropanoid metabolism and the expression of genes encoding flavonoid synthesis under low temperature facilitated the accumulation of phenolic acids and flavonoids during LTP. Overall, DH has greater application advantages for maintaining the quality attributes of LTP kiwifruit. The results can provide scientific data to clarify the effects of DH on the nutritional quality of 'Cuixiang' kiwifruit, and also help to understand the metabolic pattern of important metabolites during DH.
Mechanized Huangjiu (Chinese rice wine) is characterized by a stable flavor quality and short fermentation time, yet its flavor quality is inferior to that of traditional Huangjiu. Given the significant market demand for high-quality mechanized Huangjiu and the existing flavor quality gap, this study aimed to isolate and identify highly efficient aroma-producing yeasts from the fermentation mash of traditional Huangjiu for application in mechanized Huangjiu production. From 26 isolated strains, three Saccharomyces cerevisiae strains (OS7302, q1, and NL9) were selected based on their high aroma production capacity in simulated fermentation media. Gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC–O), sensory evaluation, and physicochemical analysis were then combined to systematically verify their abilities to produce aroma compounds. In co-fermentation with mechanized starter cultures, S. cerevisiae OS7302 induced significant increases in the concentrations and aroma intensities of key esters, including ethyl hexanoate, ethyl caprate, and ethyl caprylate, thereby generating an ester aroma profile of mechanized Huangjiu comparable to that of traditional Huangjiu. Furthermore, Huangjiu fermented with S. cerevisiae OS7302 exhibited more intense fruit and ester aromas. In contrast, strains q1 and NL9 promoted the formation of higher alcohols. The use of aroma-producing S. cerevisiae as adjunct cultures for co-fermentation with mechanized starter cultures can improve the flavor quality of mechanized Huangjiu, alleviating the flavor gap between mechanized and traditional Huangjiu.
Lutein, a bioactive compound with limited stability under thermal and light exposure, faces challenges in food applications, which is the core research problem to be solved. Soybean (Glycine max) oil bodies (SOBs), natural oil-in-water emulsions, are a promising delivery platform for hydrophobic compounds like lutein. This study optimized the encapsulation and stabilization of lutein using SOBs extracted at two pH levels, namely crude oil bodies (COB, pH 7) and purified oil bodies (POB, pH 11), via three techniques: stirring, homogenization, and ultrasonication. The key research results are as follows. All samples had an encapsulation efficiency (EE) > 60%, with homogenized COB with a 0.05% concentration of lutein achieving the highest (94.14%). COB had higher loading efficiency (LE) than POB (extraneous proteins promoted lutein binding), and ultrasonication/stirring yielded higher LE than homogenization. All emulsions exhibited unimodal particle size distributions (350–520 nm) and negative zeta potentials. Ultrasonication enhanced physical stability, and lutein did not affect viscosity or fluidity. POB emulsions better protected lutein (retention > 50% after heating at 90 °C for 12 h). Homogenization reduced lutein retention through membrane damage. These findings validate SOBs as lutein carriers, clarify the effects of SOBs' composition and encapsulation methods on delivery performance, and provide insights for optimizing hydrophobic bioactive encapsulation in functional products.
Obesity and its associated metabolic diseases pose a severe threat to human health, necessitating the identification of safe and effective nutritional intervention mechanisms. Lactic acid, a key flavor and functional component in fermented foods such as yogurt, sauerkraut, and fermented meat products, is widely present in the daily diet. Beyond contributing to the characteristic sour taste and preservative effects of these foods, recent studies have demonstrated that lactate serves as an energy substrate and signaling molecule in the body, playing an crucial role in metabolic regulation. However, its underlying mechanisms remain unclear. This study aims to investigate the mechanisms by which dietary lactic acid helps alleviate obesity. Using a high-fat diet-induced obesity mouse model, the effects of lactic acid on body weight, glucose tolerance, insulin sensitivity, and lipid metabolism were examined. The results demonstrated that exogenous lactic acid intervention effectively reduced the body weight of high-fat diet-induced obese mice, while improving glucose tolerance and insulin sensitivity. Lactic acid gavage significantly increased the accumulation of lactate in tissues and improved liver lipid deposition by activating the lactate transporters monocarboxylate transporter 1(MCT1) and monocarboxylate transporter 4(MCT4), as well as the lactate-specific receptor G-protein-coupled receptor 81(GPR81). These effects enhanced lipid metabolism and thermogenesis in adipose tissue, thus alleviating obesity and its metabolic syndrome. This study provides new theoretical evidence for dietary lactic acid as an intervention strategy for obesity.
In this study, dried Agaricus bisporus powder was pretreated using ball milling and sonication processing, followed by alkaline treatment to obtain Agaricus bisporus chitosan products. The yield of chitosan products obtained by this method can reach up to 5.67% ± 0.21%, with a purity of 85.54% ± 1.36% and a deacetylation degree of 82.86% ± 7.16%. However, the yield of chitosan products from traditional methods was only 2.13% ± 0.17%, with a purity of 44.51% ± 2.07% and a deacetylation degree (DD) of just 33.14% ± 5.41%. Furthermore, the results of the in vitro evaluation of lipid-binding activity show that chitosan obtained utilizing the ball-milling-sonication method exhibits superior lipid-binding activity. Specifically, its pancreatic lipase inhibitory rate was 85.15% ± 2.76%, and its adsorption capacities for oil, cholesterol micelles, sodium glycocholate hydrate, and sodium taurocholate were 5.52 ± 0.75 g/g, 13.07 ± 0.33 mg/g, 8.91 ± 0.56 mg/g and 4.87 ± 0.39 mg/g, respectively. Consequently, the chitosan preparation process utilized in this study possesses the potential to enhance the lipid-binding efficacy of Agaricus bisporus.
This study evaluated the effect of high-pressure processing (HPP; 100, 300, and 600 MPa) on fresh pumpkin (Curcubita moschata) used to produce pumpkin flour (PF), and the impact of PF supplementation (2.5% and 5%) on gluten-free bread's quality. The physicochemical, techno-functional, antioxidant properties of the bread were analyzed over 3 days of storage. PF treated at 300 and 600 MPa had more particles < 300 µm, moisture, water activity, and starch–pectin than raw pumpkin (UNTR) and that treated at 100 MPa. The water absorbtion index was highest at 300 MPa, whereas UNTR and PF treated at 100 MPa had a higher water solubility index. All Commission Internationale de l'Eclairage (CIE) color parameters of PF were significantly affected by HPP. The apparent viscosity of PF increased at 300 and 600 MPa because of changes in starch and pectin. A higher specific volume was seen in in UNTR and 100 MPa-treated PF breads at 5% PF than in breads with 600 MPa-treated PF and 2.5% PF. Color intensity was lowest at 600 MPa and decreased further after 3 days. Bread hardness was higher under the 600 MPa treatment at both Day 0 and Day 3. Pore frequency was highest in 600 MPa PF bread at 10 mm2 and lowest at 0.2 mm2. At 5% PF, total antioxidant capacity was lowest under the 300 MPa treatment, with no differences at 2.5% PF. Overall, the inclustion of 5% PF pretreated at 100 or 300 MPa provided a satisfactory balance of technological quality in bread.
Given the growing demand for gluten-free food options, this study explores the development of gluten-free pasta formulations by incorporating jackfruit seed powder into chickpea flour. Different ratios of jackfruit seed to chickpea flour (50:50, 60:40, 70:30, and 80:20) were evaluated relative to a 100% semolina control. The results showed that the gluten-free pasta had a significant increase (p ≤ 0.05) in protein content (11.10%–14.20%), ash content (1.36%–2.08%), crude fiber content (1.35%–2.01%), carbohydrate content (70.38%–74.54%), 2,2-diphenyl-1-picrylhydrazy (DPPH) radical scavenging activity (31.93%–44.03%), and total phenolic compounds (TPC) (74.43–95.01 milligrams of gallic acid equivalent per gram GAE/g) compared to the control. However, there was a significant decrease in fat content (1.99%–0.96%) and amylose content (24.17%–21.54%) compared with the control group. Moreover, the cooking time decreased significantly from 8.78 to 6.24 min. Incorporating jackfruit seed reduced the product's L* and b*, while increasing its a* values. The microstructure images showed that the control pasta is more closely bound, with fewer spores, whereas the formulated pasta shows fragmented starch particles with more spores. However, Fourier-transform infrared analysis (FTIR) revealed that control pasta containing gluten exhibited more stable, consistent peak intensities than formulated pasta. Sensory evaluation showed the B50 formulation received competitive acceptance scores. Incorporating jackfruit seed powder enhanced the nutritional properties while altering the structure, texture, and cooking behaviour of gluten-free pasta. The results suggest the potential of scaling up the value-added, nutritionally enhanced, gluten-free pasta.
Millets are known for their bio-availability, diversity of nutrients, and adaptability to a variety of agro-climatic situations, which serve as a sustainable source of starch for the development of biodegradable, edible, and/or active packaging films. The amylose/amylopectin ratio of starch extract varies depending on the new extraction methods. The qualities of starch, such as its solubility, swelling capacity, and gelatinization temperature, determine the preparation of edible films. Exploring the benefits and drawbacks of millet starch-based films, the relationships between millet starch characteristics and film qualities are highlighted. A comparison of employing conventional and novel starch extraction techniques to extract starch from millets is discussed. Processing considerations (viz., casting, extrusion, and additives like biopolymers) influencing the functional properties of packaging films are elaborated. A comparative analysis of the mechanical, thermal, barrier, and microstructural characteristics of different millet starch-based edible films is also addressed. By examining the films' properties, this assessment aids researchers and companies in comprehending how the films function in various food packaging and preservation environments.
Metabolomics is essential for analyzing small molecules in food. Effective extraction and separation technology, along with reliable and efficient analytical tools, are essential for enhancing both the quantity and accuracy of compound analysis. Traditional methods relying on single-solvent extraction and single-column separation often result in target omission and reduced annotation coverage. This study presents a 'Divide, Conquer, and Integrate Strategy' for comprehensive untargeted metabolomics in fruits, vegetables, and their products. The method uses three extraction techniques to capture metabolites across a broad polarity range. Each extract is separated using specific chromatographic columns and mobile phases to ensure high annotation coverage. Data are collected via high-resolution mass spectrometry in both positive and negative ion modes, and analyzed using MS-DIAL and MetaboAnalystR. This integrated approach enhances metabolite discovery and annotation accuracy, with low overlap of metabolites annotated by different extraction methods.
Alkali refining may sometimes induce soapy and metallic off-flavors in cold-pressed rapeseed oil, yet the molecular mechanisms remain unclear. A comparative flavor sensomics study was performed on crude cold-pressed, thermally treated control, water-degummed, and alkali-refined rapeseed oils. Quantitative descriptive analysis (QDA) showed that alkali refining increased soapy and metallic sensory attributes. Aroma extract dilution analysis (AEDA) detected 46 qdor-active compounds across processing stages. The metallic off-flavors were primarily associated with elevated levels of trans-4,5-epoxy-(E)-2-decenal, (2-1.5-octadien-3-one, and 1-octen-3-one. The soapy attribute was linked to the accumulation of medium-chain saturated aldehydes. particularly npnanal and decanal. Omission experiments confirmed that these aldehydes collectively contributed to the soapy off-flavors, despite their low individual odor activity values (OAVs). Collectively, aldehydes and ketones were identified as the primary sources of off-flavor, marking the alkali neutralization step as the critical control point for flavor quality. These findings can offer theoretical guidance for process optimization of cold-pressed rapeseed oil refining.
