搜索结果：Foods (Basel, Switzerland)

In the original publication [...].

The journal retracts the article titled "Physicochemical, Antioxidant, Organoleptic, and Anti-Diabetic Properties of Innovative Beef Burgers Enriched with Juices of Açaí (Euterpe oleracea Mart [...].

The composition and balance of the gut microbiota are important for human health, as they are involved in metabolic processes, immune regulation, intestinal barrier function, and gut-brain communication. This narrative review summarizes current evidence on dietary and supplementation-based strategies for modulating the gut microbiota, with particular attention to dietary fiber, fermented foods, prebiotics, probiotics, synbiotics, and postbiotics. The review discusses their potential mechanisms of action, including effects on microbial composition, short-chain fatty acid production, intestinal barrier integrity, immune responses, and metabolic homeostasis. Particular emphasis is placed on the context-dependent nature of microbiota modulation, as the effects of dietary and supplementation strategies may vary according to baseline microbiota composition, health status, habitual diet, probiotic strain, dose, and intervention duration. Overall, current evidence suggests that microbiota-targeted nutritional strategies may support gut homeostasis and selected health-related outcomes; however, their effects are not universal and require more personalized and better-controlled approaches in future research.

Rubusoside is the major sweet bioactive compound in Rubus chingii var. suavissimus (S.K.Lee) L.T.Lu, characterized by high sweetness, low caloric value, and favorable safety, with potential applications as a natural sweeteners and in functional foods. However, efficient green extraction technologies and their mechanisms remain insufficiently explored. Here, a microwave-assisted deep eutectic solvent (DES) system was developed for rubusoside recovery. The ternary DES composed of choline chloride, 1,2-propylene glycol, and 1,3-butanediol (1:2:2) showed the best performance and outperformed microwave-assisted water extraction. Response surface methodology identified optimal conditions of 33% moisture content, a liquid-solid ratio of 21 mL/g, 6 min, and 320 W, yielding 7.89 ± 0.25% rubusoside. Fourier-transform infrared spectroscopy, electrostatic potential, atoms-in-molecules theory, and independent gradient modelling based on Hirshfeld partition analyses revealed significant non-covalent interactions between the ternary DES and rubusoside. Scanning electron microscopy showed that DES and microwave treatment synergistically disrupted plant tissues and enhanced mass transfer. LX-28 macroporous resin enabled rubusoside separation, and the recovered DES retained stable performance after five reuse cycles. These results demonstrate a green, efficient, and recyclable strategy driven by cooperative hydrogen bonding and van der Waals interactions between the ternary DES and the rubusoside glycosyl moiety, together with DES-microwave-induced tissue disruption and mass-transfer enhancement.

Selenium biofortification of edible sprouts is a promising strategy to enhance the cancer cell growth-inhibitory potential of plant-based foods. This study investigated the effects of selenium (Se)-enriched sunflower sprout extracts on human colorectal adenocarcinoma HT-29 cells in comparison with non-enriched sprouts. Cytotoxicity was evaluated by MTT assay, clonogenic survival by colony formation assay, wound closure by wound-healing assay, apoptosis- and cell cycle-related gene expression by qRT-PCR, and protein expression by Western blotting. Metabolite profiles were characterized using LC-MS/MS-based untargeted metabolomics. Se enrichment markedly enhanced cytotoxicity, reducing the IC50 from 413.80 ± 6.00 (control) to 152.90 ± 6.00 µg/mL and increasing Emax from 59.29 ± 0.11% (control) to 75.70 ± 0.49%. The Se-enriched extract showed greater inhibition of colony formation (IC50 53.72 ± 1.12 µg/mL) and wound closure (IC50 76.07 ± 0.06 µg/mL). At the molecular level, Se-enriched sprouts upregulated Bax, caspase-3 and p21, downregulated Bcl-2, CDK4, NF-κB p65 and MMP-9, and increased Bax and p21 protein levels, linked with apoptosis-related signaling and cell cycle modulation. Metabolomics revealed significant increases in purine-related metabolites, lysophosphatidylcholine (LPC) 18:3, and choline, alongside decreases in several quinic acid derivatives and related phenolic metabolites. Se enrichment enhanced the in vitro antiproliferative activity of sunflower sprout extract in HT-29 cells and may modulate apoptosis- and cell cycle-related markers. These findings support further mechanistic and in vivo investigations of Se-enriched sunflower sprouts as a candidate functional food ingredient.

Various Maillard reaction products (MRPs) are formed in infant formula during thermal processing and storage. However, safety assessments are often based on individual compounds, which may not adequately reflect the potential risks associated with exposure to multiple coexisting components in real food products. Therefore, this study used GC-MS to screen for typical MRPs in infant formula. Based on the detection results, glyoxal, 2-acetylfuran, 2-furfural, and 5-hydroxymethylfurfural (5-HMF) were selected to establish a mixed-exposure system. Subsequently, using zebrafish as a model, we systematically evaluated the toxic effects of two mixture concentrations, 1/9 maximum non-lethal concentration (MNLC) and 1/3 MNLC, on the immune system, nervous system, gastrointestinal tract, and liver. The results showed that these four MRPs coexisted in infant formula and that combined exposure induced significant biological damage even at low doses. Both mixture concentrations significantly reduced neutrophil and macrophage levels and promoted apoptosis in central nervous system cells. The higher-concentration mixture further reduced T-cell counts, suppressed motor neuron development, and decreased locomotor activity during the light phase. In addition, the higher-concentration mixture decreased the gastrointestinal area, increased the liver area, delayed yolk sac absorption, and caused marked histopathological damage. Compared with single-compound exposure, combined exposure exerted more pronounced effects on immune- and neuro-related endpoints, suggesting synergistic interactions among different MRPs and identifying the immune and nervous systems as the more sensitive targets of toxicity. In summary, mixed exposure to typical MRPs in infant formula may pose a greater biological risk than that predicted by evaluations based on individual components alone. This study provides experimental evidence for identifying combined toxicity and improving the safety risk assessment of MRPs in thermally processed infant foods.

Water-in-water (W/W) Pickering emulsions based on aqueous two-phase systems (ATPS) are promising for food applications, but their stabilization is challenged by the ultra-low interfacial tension inherent to ATPSs. This study developed food-grade W/W Pickering emulsions stabilized by bacterial cellulose nanocrystals (BCNCs) and evaluated their ability to regulate starch digestibility. The effects of dextran (Dex) concentration, maltodextrin (MD) concentration, and BCNC content on the microstructure, rheological properties, and stability of the emulsions were systematically investigated. The partitioning behavior of amylopectin (AMP) between the two phases and the in vitro digestion behavior of AMP-loaded W/W Pickering emulsions in the presence of α-amylase were further examined. Fourier-transform infrared spectroscopy confirmed the successful preparation of BCNCs. The optimal formulation (24 wt% Dex, 14 wt% MD, and 0.24 wt% BCNCs) exhibited a uniform droplet distribution and enhanced storage stability. Contact angle analysis indicated preferential wettability of BCNCs toward the continuous Dex-rich phase, promoting interfacial adsorption and droplet stabilization. The emulsions remained stable at pH 3.0-7.0 but were sensitive to ionic strength above 7 mM sodium chloride. Importantly, in vitro digestion showed that BCNC-stabilized emulsions significantly inhibited α-amylase-mediated hydrolysis of AMP, with the hydrolysis extent reducing from ~54% to 14%. These results indicate that BCNCs act as effective natural stabilizers for W/W Pickering emulsions, forming a physical barrier that retards starch digestion. This work provides a sustainable strategy for designing slow-digestible, low-glycemic-index food systems with potential applications in functional foods and pharmaceuticals.

Lactic acid bacteria (LAB)-mediated fermentation has been widely explored as a strategy to enhance the nutritional functionality of cereal processing by-products. In this study, 50 LAB strains previously isolated from Korean traditional fermented foods and obtained from the National Agrobiodiversity Center (KACC, Jeonju-si, Republic of Korea) were systematically screened for bifunctional carbohydrate and protein degradation capacities, and their potential to improve the nutritional functionality of wheat bran was evaluated. Paper disc assays revealed substantial inter-strain variability, with clear zone diameters ranging from 12.35 to 29.52 mm for carbohydrate degradation and 11.61 to 25.45 mm for protein degradation. Ten strains exceeding both upper-quartile enzymatic degradation cutoff thresholds (≥25.25 mm for carbohydrate degradation and ≥17.98 mm for protein degradation, respectively) were putatively identified as Lactiplantibacillus plantarum and Lacticaseibacillus paracasei based on 16S rRNA gene sequencing (99.73-100% similarity). Substrate-specific fermentation using L. paracasei KS 595 across four substrates (brewed soy sauce soybean meal, pea, floury rice, and wheat bran) demonstrated substrate-dependent differences in growth and branched-chain amino acid (BCAA) accumulation, with the highest increase observed in pea fermentation. Strain-specific evaluation during wheat bran fermentation revealed distinct differences in growth kinetics, pH reduction, and BCAA production driven by cell-envelope proteinases and intracellular peptidases, with viable cell counts reaching 9-10 log CFU/mL after 48 h. Biogenic amine analysis indicated that histamine levels remained below commonly accepted safety limits in all strains, while L. paracasei KS 543 showed no detectable tyramine or histamine. Although the potential improvement in plant protein bioavailability was indirectly inferred through the free BCAA enrichment rather than directly measured in vivo, these results support a systematic screening approach for selecting LAB strains capable of producing BCAA-enriched fermented wheat bran, with potential implications for improving plant protein bioavailability and addressing nutritional needs in aging and active populations.

Food waste has emerged as one of the most pressing global sustainability challenges because of its environmental, economic, and social implications. Nearly one-third of the food produced worldwide is lost or wasted each year, contributing to greenhouse gas emissions, depletion of natural resources, and increasing food insecurity. Advances in circular bioeconomy concepts and sustainable processing technologies have transformed food waste from an environmental liability into a valuable feedstock for producing biofuels, bioplastics, bioactive compounds, functional ingredients, prebiotics, and other high-value products. This review critically examines current strategies for converting food waste into value-added products, including green extraction technologies and biochemical, thermochemical, enzymatic, and microbial approaches. Attention is given to major agri-food by-products, such as fruit pomace, vegetable residues, oilseed meals, dairy by-products, and agro-industrial wastes. Emerging developments involving biorefinery concepts, artificial intelligence, digital biorefineries, synthetic biology, and carbon-neutral production systems are also discussed. Furthermore, the review highlights recent applications of waste-derived fibers, antioxidants, and polyphenols in functional foods, especially bakery products. Finally, key challenges related to feedstock heterogeneity, process scalability, regulatory frameworks, economic feasibility, and sustainability assessment are critically analyzed together with future research directions supporting the transition toward resilient circular bioeconomy systems.

Tsuan-Kan tea (TKT) is a solid-state-aged mixture of citrus and tea leaves. This study examined how aging temperature, humidity, and time affect the properties of TKT. Solid-state aging (SSA) enriched active ingredients (total phenol content: 1.25-2.51-fold; total flavonoid content: 1.29-2.52-fold; DPPH radical scavenging activity: 7.16-18.35-fold; ferric-reducing antioxidant power: 5.06-11.96-fold) by avoiding traditional processing losses. Flavanone glycosides (narirutin: 2.81 mg/g; hesperidin: 37.33 mg/g), 5-hydroxymethylfurfural (0.20 mg/g), and tea polyphenols (catechin: 109.80 mg/g; theaflavin: 1.82 mg/g) increased substantially under high-temperature and humidity. Fourier-transform infrared spectroscopy suggested that hydrothermal environments promoted glycosidic bond cleavage (1078 cm-1) and enhanced π-π stacking between polyphenols and flavanone glycosides, improving solubility. During SSA, aroma profiles shifted from fruity and floral to woody and aged. Partial least squares regression revealed that nonenzymatic browning products, particularly 5-HMF (variable importance in projection [VIP] = 1.806), strongly correlated with α-glucosidase inhibition. Although naphthalene exhibited statistical collinearity (VIP = 2.300) and theoretical binding affinity in molecular docking, its potential toxicity as a thermal processing byproduct designates it as a quality control marker for process intensity. Overall, SSA enriches functional phytochemicals (e.g., polyphenols and 5-HMF) via non-enzymatic pathways, providing preliminary in vitro evidence for developing functional beverages.

Ferulic acid (FA) is a phenolic acid mainly present in wheat bran. It has beneficial health effects, but may affect gluten network formation and the processing quality of wheat-based products. This study investigated the interaction mechanisms between FA and glutenin/gliadin in dough and simulated dough systems. The results show that FA's effects on both proteins were dose and system dependent. In dough, low-dose FA (≤0.3 g) promoted structural loosening of glutenin, as suggested by β-sheet conversion to β-turns/random coil structures, increased t-g-t disulfide and free thiols, and reduced particle size, whereas high doses promoted reaggregation via microenvironment reshaping, hydrophobic enhancement, cross-linking, and subunit rearrangement. For gliadin, low-dose FA may have altered local charge and hydrogen-bonding environments, while high-dose FA increased the hydrogen-bonding proportion by 45.71% and g-g-g conformation by 60.85%, suggesting enhanced molecular aggregation. In simulated dough, FA promoted stronger structural loosening of glutenin but favored gliadin aggregation, indicating that starch, lipids, water distribution, and other dough components may redirect FA-protein interactions. Molecular docking, as a complementary approach, predicted the preferential binding of FA to gliadin, LMW-GS and HMW-GS at different sites. These findings provide a theoretical basis for regulating phenolic acid-gluten interactions in whole-wheat and functional wheat-based products.

The aim of this study was to optimize ultrasonic-microwave cooperative extraction (UMCE) conditions for flavonoids from Citri Reticulatae Pericarpium (CRP) and to evaluate the antioxidant activities of the purified flavonoid compounds. Using a Box-Behnken design for the experimental study, the influence of each variable on yield was determined, and the optimal conditions for the extraction of these compounds were discovered. The optimal parameters for maximum yield were determined to be 160 W ultrasonic power, 630 W microwave power, 68 °C temperature, 40 min, 57% ethanol and 1:20 ratio of solid to liquid. The primary flavonoids present were hesperidin (13.99 mg/g), nobiletin (4.02 mg/g) and tangeretin (3.80 mg/g). The antioxidant test results showed that hesperidin had greater antioxidant activity than both nobiletin and tangeretin. Based on the results of this study, ultrasonic-microwave cooperative extraction was shown to be an effective approach for enhancing flavonoid recovery from CRP. These findings provide useful insights into the extraction and antioxidant properties of CRP flavonoids and may contribute to the future development of value-added applications of CRP resources.

Feed scarcity constrains livestock production, particularly on the Qinghai-Tibet Plateau. The effects of green alfalfa (GA) on Diqing Tibetan pig performance remain unclear. This study aimed to evaluate GA effects on Diqing Tibetan pig performance and to explore the potential underlying mechanisms through integrated metagenomic, transcriptomic, and metabolomic analyses. Thirty-six Diqing Tibetan pigs were randomly assigned to two groups and fed either a basal diet or a diet containing 90% basal diet and 10% GA. GA did not adversely affect growth performance but reduced 6-7 rib backfat thickness and muscle water loss rate by 19.79% (FDR = 0.027) and 17.80% (FDR = 0.036), while increasing muscle moisture content by 3.51% (FDR = 0.036). GA increased cecal microbial alpha diversity, Bacteroidota-related taxa, and functional genes related to lipid and vitamin metabolism, while decreasing Bacillota and Lactobacillus johnsonii. In the longissimus dorsi, TNNI1, MYL2 and MYL3 were upregulated, whereas FOS and FOSB were downregulated; GA increased vanillyl alcohol, L-histidine, LPE (0:0/22:5), and licochalcone B, but decreased glyceryl monostearate, benzaldehyde, cortisol, tryptamine, 4-ethyloctanoic acid, 8-methylnonanoic acid, and purine. Overall, 10% GA reshaped gut microbial, muscle transcriptomic, metabolomic profiles and collectively influenced 6-7 rib backfat thickness and muscle water-holding capacity in Diqing Tibetan pigs.

This study reports the psychometric-multivariate characterization of the sensory space of a Smallanthus sonchifolius fructose syrup obtained via enzymatic hydrolysis, addressing the need for robust evaluation of novel functional sweeteners. A 12-member selected analytical panel (selected from 38 candidates; 31.6% retention) evaluated the matrix using a 16-item, four-dimensional psychometric instrument. Content validity was pre-established by expert consensus (global Aiken's V = 0.824, 95% CI [0.798, 0.852]), and panel reliability was confirmed through Friedman's test across three replicates (p > 0.05 for D2, D3, D4). Results from Principal Component Analysis (PCA) explained 90.17% of the total variance, identifying two primary axes: somatic-emotional integration (PC1: 64.15%) and contextual-cognitive differentiation (PC2: 26.02%). Hierarchical Cluster Analysis (HCA) segmented three distinct perceptual archetypes within the panel (k = 3), with the "Temporally Driven" segment (C3) emerging as the dominant profile (50%). The findings demonstrate that yacon syrup perception is characterized by statistical score homogeneity across oral body-mapping and experiential familiarity dimensions. This psychometric approach provides a high-fidelity map of the sensory experience, offering a reproducible baseline for the quality control and standardization of functional yacon-derived products.

This study aimed to determine the effects of whey protein isolate (WPI)-based edible gel coatings, enriched with different additives, on the quality parameters of strawberries (Fragaria x ananassa). The coating solutions were prepared in five different formulations: control (uncoated), WPI-based gel coating (GC), WPI + magnesium powder (GCMg), WPI + cinnamon essential oil (GCEo), and WPI + magnesium + cinnamon essential oil (GCMgEo). In the study, each experimental group was stored at 4 °C for 21 days and evaluated in terms of color parameters (L*, a*, b*, C*, h°, ∆E), weight loss, pH, Water soluble dry matter (WSDM), moisture content, redox potential (Eh), adhesion rate of the coating, decay percentage, texture analysis, and sensory properties. The results revealed that the GCMgEo group yielded the most successful outcomes in terms of color stability, oxidative resistance, and microbial control. However, sensory evaluation scores in this group were found to be lower compared to other groups. The highest overall acceptability scores were observed in the control group up to the 14th day. The coating applications were found to preserve the firmness and integrity of the strawberries, while the adhesion percentage increased with certain additives. Moreover, WPI-based coatings formed a protective film on the fruit surface, providing protection against compression and mechanical damage. These results indicate that while edible coatings slow down the ripening process, some additives may have negative effects on aroma and taste. As a result, WPI-based edible gel coatings have the potential to extend the shelf life of strawberries and reduce quality losses. The addition of magnesium and cinnamon essential oil enhances the functional performance of the coatings but requires sensory optimization. This study reveals that naturally derived coating systems can offer an eco-friendly and effective alternative for preserving fresh fruits.

Drying is a key operation for extending the shelf life of agricultural products and maintaining food quality, and its efficiency and product outcomes are governed by coupled heat and mass transfer. This review critically summarizes the mechanisms, technological characteristics, research methods and application prospects of agricultural-product drying from a heat- and mass-transfer perspective. The moisture-migration pathways, including surface evaporation, internal diffusion, capillary flow, vapor diffusion and bound-water desorption, are first discussed within a porous-medium framework. Governing equations based on Fourier's law, Fick's law, energy conservation and convective transfer are then introduced to clarify the theoretical basis of drying models. Typical convective, radiative, conductive and combined drying technologies are compared in terms of transfer mechanisms, drying efficiency, energy consumption, product-quality retention, carbon-footprint potential and industrial feasibility. Particular attention is given to the effects of drying-induced heat and mass transfer on color, texture, rehydration, bioactive compounds, antioxidant activity and microstructure. Current theoretical, experimental, numerical and data-driven research methods are further reviewed, and the limitations of existing studies are identified, including simplified homogeneous assumptions, insufficient model validation, limited quantitative comparison and weak scale-up applicability. Finally, future directions are proposed, including refined multi-scale and multi-field coupled models, advanced in situ characterization, multi-energy-field synergistic drying, digital twins, predictive modeling and multi-objective intelligent optimization. This review aims to provide a more mechanism-based and application-oriented reference for developing efficient, low-carbon and quality-preserving drying systems for agricultural products.

This study evaluated the environmental impact of milk production in Northern Italy using a nutrient life cycle assessment (nLCA) approach with different functional units (FUs) related to the nutritional value of whole milk at the farm gate. Data from 94 dairy farms in the production areas of two protected designations of origin (PDOs) were analyzed. The FUs considered were based on milk mass, protein, calcium, essential amino acids (EAA), portion size, and milk energy content. Climate change (CC) impact was assessed using Intergovernmental Panel on Climate Change (IPCC) guidelines. The assessment estimated environmental impacts of 0.17, 4.78, 0.14, 1.06, 0.21, and 0.33 kg CO2-eq for the FUs: 100 g of milk, 100 g of protein, 100 mg of calcium, 10 g of EAA, 125 mL portion size, and 100 kcal of milk, respectively. Results showed no significant differences in CC between PDOs and geographical areas (plain vs. mountain) for any selected FU. However, when comparing cow milk with plant-based alternatives, product ranking changed substantially depending on the selected FU: while milk showed the highest impact per 100 g product, its relative performance improved when expressed per 100 g protein. These findings demonstrate that FU choice influences the interpretation of environmental results.

Aging duration of the brine is considered one of the core variables determining the fermentation quality of pickled chili peppers. This study systematically analyzed the dynamic changes in volatile and non-volatile metabolites and bacteria community structure in fermented pickled chili peppers fermented with different pickle brines (aged 0, 5, 15, 25, and 50 years). Results indicate that brine age was significantly associated with both the flavor compound composition and bacteria diversity of fermented pickled chili peppers. GC-MS identified 127 volatile compounds, and RF-based exploratory marker analysis identified 10 candidate volatile markers associated with brine aging. 1H-NMR analysis screening identified six candidate non-volatile metabolites, whose dynamic changes were associated with bacterial degradation of proteins and carbohydrates. The selected marker panels showed internal discriminative consistency within the current dataset, indicating that brine ageing duration was associated with distinguishable metabolic profiles in fermented pickled chili peppers. α-diversity indices showed both species richness and community diversity shifted dynamically. Bacillota dominated the bacterial community, with Levilactobacillus as the most abundant genus. Spearman correlation analysis revealed that Levilactobacillus was significantly positively correlated with 4-ethyl-2-methoxyphenol, 4-ethylphenol, methylguanidine, and propylene glycol, while negatively correlated with β-Ionone and ethanol. Meanwhile, ethanol was positively associated with Weissella, Oceanobacillus, and unclassified_f_Bacillaceae. These findings provide a theoretical basis for understanding the role of aged brine in pickled chili peppers and support the potential application of multi-omics combined with machine learning to assist in fermented food discrimination. However, it is worth noting that, as the initial metabolic composition of the brines was not characterized, the observed differences should be interpreted as a brine-age-associated composite effect rather than being attributed exclusively to the fermentation process.

Eucommia ulmoides leaf extract (ELE) boasts a high concentration of bioactive components including flavonoids, chlorogenic acid, and polysaccharides. It exhibits multiple biological functions, including antioxidant, anti-inflammatory, and gut microbiota-modulating properties, showing great potential in enhancing immunity, maintaining intestinal health, and delaying cellular senescence. This study investigated the protective effects and underlying mechanisms of ELE against D-galactose-induced senescence in chick embryo primary intestinal epithelial cells (IECs). Using an in vitro model (200 mmol/L D-galactose), we found that 100 µg/mL ELE pretreatment significantly preserved cell viability, mitigated apoptosis, and delayed cellular senescence, as evidenced by cytological and biochemical assays. Furthermore, RNA-seq transcriptomic analysis identified seven key differentially expressed genes (DEGs) mediating these anti-aging effects. Mechanistic investigations revealed that ELE modulates ATP6V0D2 and NCF2 to activate autophagy signaling pathways. This ELE-induced promotion of autophagy effectively suppresses inflammatory responses in IECs, thereby delaying senescence progression. These findings elucidate the molecular mechanisms by which ELE antagonizes intestinal cellular senescence, providing a solid theoretical foundation for its development as a functional anti-aging additive in the food industry.