This study evaluated the effects of high hydrostatic pressure (HHP)-treated white (WGP) and red grape pomace (RGP) on oxidative stability, volatile compounds, and polycyclic aromatic hydrocarbons (PAHs) in barbecued Fran...This study evaluated the effects of high hydrostatic pressure (HHP)-treated white (WGP) and red grape pomace (RGP) on oxidative stability, volatile compounds, and polycyclic aromatic hydrocarbons (PAHs) in barbecued Frankfurter sausages. Six formulations were prepared: negative and positive controls, and sausages containing 0.5% or 3% WGP or RGP. Pomace maintained moisture and protein content, although 0.5% WGP reduced protein levels. Frankfurters with 3% RGP showed an improved lipid profile, with lower saturated fatty acids and higher unsaturated fatty acids, but darker color. Lipid oxidation decreased in the positive control and 3% pomace treatments compared to the negative control. PAH levels remained below regulatory limits in all samples and the reduction in lipid oxidation observed in pomace-treated sausages was not accompanied by significant changes in PAH formation. Lipid-derived volatile compounds were reduced with 3% pomace. Overall, 3% grape pomace enhances oxidative stability and lipid composition, supporting its potential as a sustainable ingredient in processed meat products.
Bacterial screening is an important measure to ensure food safety. In this study, a gravity-driven microfluidic platform was newly developed for POCT of pathogens by integrating magnetic immunocapture, nanozymatic signal...Bacterial screening is an important measure to ensure food safety. In this study, a gravity-driven microfluidic platform was newly developed for POCT of pathogens by integrating magnetic immunocapture, nanozymatic signal amplification, and gravity-driven fluidic control. First, magnetic beads, bacteria and nanozymes were reacted to form bead-bacteria-nanozyme conjugates. After the conjugates were captured against the magnet and washed with washing buffer, they were then used to catalyze substrate to blue product. Finally, the images of product were collected and measured to determine bacterial concentration. All bacterial detection procedures from sample loading to colorimetric determination were sequentially conducted in the microfluidic chip through gravity-driven control of reagents to achieve designated reactions in designated chambers at designated time. This power-free platform was capable of detecting Salmonella from 7.4 × 10 to 7.4 × 10 CFU/mL with a detection limit of 7 CFU/200 μL and the procedure from sample loading to colorimetric determination was completed in 30 min.
A novel pH-ultrasonication approach was developed for effectively extracting hempseed oil bodies (HOBs), and its effects on compositional profile, physicochemical stability, interfacial architecture, and adsorption behav...A novel pH-ultrasonication approach was developed for effectively extracting hempseed oil bodies (HOBs), and its effects on compositional profile, physicochemical stability, interfacial architecture, and adsorption behavior were systematically investigated. Increasing pH from 7.0 to 10.0 markedly elevated the lipid content of HOBs while reducing protein, moisture, and extraction yield; conversely, the incorporated ultrasonication reversed these trends. HOBs extracted at pH 10.0 exhibited smaller, less-aggregated droplets than those at pH 7.0, whereas ultrasonication impelled further droplet size reduction, especially at 600 W. The physicochemical stability of HOBs was substantially enhanced by moderate sonication, evidenced by reduced creaming indices and EPR signals. Ultrasonication induced protein unfolding (red-shifted fluorescence, α-helix/random coil to β-sheet/β-turn transition) and exposed hydrophobic domains, thereby facilitating diffusion, interfacial penetration, and rearrangement. This yielded a denser, more viscoelastic interfacial membrane with enhanced intermolecular interactions, as reflected by higher interfacial elastic modulus and steeper E-π slopes, ultimately conferring superior stabilization of HOBs.
Kiwifruit (Actinidia spp.) is an economically important fruit valued for its sensory and nutritional properties. This study characterized the metabolomic composition of four kiwifruit species (A. arguta, A. chinensis, A....Kiwifruit (Actinidia spp.) is an economically important fruit valued for its sensory and nutritional properties. This study characterized the metabolomic composition of four kiwifruit species (A. arguta, A. chinensis, A. deliciosa, and A. eriantha) using volatile profiling and widely targeted metabolomics. A total of 234 volatile organic compounds were detected, with esters as the dominant class. Quantitative differences in flavor-active compounds were observed among species. Widely targeted metabolomics identified 1184 metabolites. Metabolic profiles were significantly influenced by genetic background. A. arguta exhibited a flavonoid rich profile, for instance, quercetagetin-7-O-glucoside was exclusively found in A. arguta cultivars and validated as a biomarker for species identification. Six compounds (catechin, esculin, naringenin, quercetin, scopolin, and taxifolin) were validated by HPLC-MS/MS and have been associated with traditional Chinese medical applications, including alleviating irritability, promoting diuresis, and anti-inflammatory effects. This study provides a framework for breeding kiwifruit cultivars optimized for sensory appeal and health-promoting functions.
Tiger nut oil (TNO) is a promising edible oil with remarkable oxidative stability. This study aimed to elucidate the structure-activity features of endogenous free polyphenols in TNO associated with its oxidative stabili...Tiger nut oil (TNO) is a promising edible oil with remarkable oxidative stability. This study aimed to elucidate the structure-activity features of endogenous free polyphenols in TNO associated with its oxidative stability. UPLC-ESI-Q TRAP-MS/MS analysis revealed 36 flavonoids, 14 phenolic acids, and 4 lignans in TNO. The major polyphenols covering the main skeletons were then added to stripped tiger nut oil (STNO) without any antioxidants. A combination of multi-method, including Rancimat assay and quantum chemical computations based on density functional theory was employed. Notably, quercetin, catechin, and eriodictyol showed the strongest antioxidant effect. The bond dissociation energy (75.69-100.89 kcal/mol) of the test polyphenol is significantly lower than its ionization potential and proton affinity. These differences were related to the structural characteristics of the polyphenols. This work improves our understanding of the key role of free polyphenols in the oxidative stability of TNO.
This study investigated the effects of NaCl and free radicals on oil release, oxidation, and structural changes in liquid salted egg yolks. Four treatments-NaCl (N), NaCl+BHT (B), NaCl+AAPH (A), and NaCl+HO (H)-were eval...This study investigated the effects of NaCl and free radicals on oil release, oxidation, and structural changes in liquid salted egg yolks. Four treatments-NaCl (N), NaCl+BHT (B), NaCl+AAPH (A), and NaCl+HO (H)-were evaluated. NaCl and radical oxidation markedly increased oil exudation, lipid peroxidation, and protein denaturation. Lipid oxidation, protein oxidation, FTIR, fluorescence, LF-NMR and MRI analyses consistently showed that NaCl and free radicals disrupted protein structures and accelerated the conversion of bound water to free water. Volatile analyses showed aldehyde and ketone accumulation. Overall, under the synergistic action of NaCl and free radicals, hydroxyl radicals in particular were associated with more pronounced protein structural disruption and water redistribution in liquid egg yolk, which may contribute to matrix destabilization and oil release.
The elasticity of sunflower wax (SFW)-based oleogels arises from the hierarchical organisation of their crystalline network. This study examines how cooling-rate-controlled crystallisation regulates elasticity through re...The elasticity of sunflower wax (SFW)-based oleogels arises from the hierarchical organisation of their crystalline network. This study examines how cooling-rate-controlled crystallisation regulates elasticity through redistribution of coexisting lamellar periodicity populations. Small-angle X-ray diffraction reveals long- and slightly shorter-period lamellar components, while wide-angle X-ray diffraction confirms unchanged molecular packing, indicating no polymorphic transitions. The population of the slightly shorter-period component varies systematically with cooling rate. Peak broadening suggests differences in internal crystalline state, including accumulated strain and crystallite size, which may influence stiffness. In-situ time-resolved synchrotron measurements show that early-stage crystallisation kinetics affect subsequent structural heterogeneity. Shear-induced homogenisation reduces the shorter-period population and increases elasticity. Overall, mechanical properties are primarily associated with lamellar periodicity redistribution rather than changes in molecular packing, providing a structural basis for texture design in wax-structured edible oil systems.
Tzeli D, Bika CG, Vrettos EI
… +18 more, Chinnarasu M, Diamantis DA, Chatzigiannis C, Kanaki Z, Javornik U, Essien NB, Tzakos EP, Pertselis N, Filippidou DE, Manos A, Plavec J, Mavromoustakos T, Klinakis A, Gonzalez-Mendez R, Kostakis GE, Gerothanassis IP, Malandrinos G, Tzakos AG
We introduce the compound (E)-2-(2-(3,4-dihydroxystyryl)-4H-chromen-4-ylidene)malononitrile, termed Epirus-Yellow (EY), as the first dual mode optical sensor for the naked-eye colorimetric and near-infrared (NIR) fluorom...We introduce the compound (E)-2-(2-(3,4-dihydroxystyryl)-4H-chromen-4-ylidene)malononitrile, termed Epirus-Yellow (EY), as the first dual mode optical sensor for the naked-eye colorimetric and near-infrared (NIR) fluorometric selective detection of Sn. Designed for point-of-care (POC) cellular imaging and food-safety monitoring, EY exhibits exceptional sensitivity for colorimetric (23.4 × 10mol/L) and NIR fluorimetric (25.7 × 10mol/L) sensing, with a near-instantaneous response and complete colorimetric transition within 400 s. 1D/2DSn,H, andC NMR, UV-Vis, FT-IR, thermogravimetric analysis, ICP-MS, and DFT calculations elucidated the underlying mechanism. DFT suggests EY's oxidation, forming a quinone that interacts with Sn(OH)₂ through hydrogen bonding, leading to fluorescence. EY's applicability was demonstrated through paper strip and office scanner-assisted color quantification, with a visual detection limit of 12.0 × 10mol/L. EY was successfully applied to the real-time estimation of Snin food and water samples, underscoring its potential for on-site food safety monitoring. Finally, a smartphone-assisted analytical platform and mobile application (Epirus4Tin) were developed, enabling user-friendly, real-time, and digital quantification of Sn²⁺ in agro-food samples.
Light exposure during storage is crucial for colored alcoholic beverages. 'Ziyan' tea wine is an anthocyanin-rich low-alcohol beverage, while the impact of light on its quality during storage remains unclear. Here, effec...Light exposure during storage is crucial for colored alcoholic beverages. 'Ziyan' tea wine is an anthocyanin-rich low-alcohol beverage, while the impact of light on its quality during storage remains unclear. Here, effects of light-shielding storage on the color, chemical composition, and aroma of 'Ziyan' tea wine were systematically investigated. Results showed that light-shielding suppressed the increase in hue angle, which increased by 7.17 (13.3 in unshielded group). It slowed the decline in anthocyanins content (11.5% retention after 12 months). Besides, the light-shielded group exhibited lower total amino acid content but higher flavonoid level, resulting a more pronounced bitterness and astringency. Moreover, most key volatiles (rOAV > 1), including ketones, alcohols, terpenoids, and esters, were higher in the light-shielded groups. It increased the content of substances contributing fruity, fresh, and green notes. Overall, light-shielding mitigated the quality changes in color, taste, and aroma during 'Ziyan' tea wine storage, thereby extending its shelf life.
The global rise in consumption of processed and ultra-processed foods (UPFs) has heightened concerns regarding their nutritional quality and contamination with hazardous elements. This study investigated concentrations o...The global rise in consumption of processed and ultra-processed foods (UPFs) has heightened concerns regarding their nutritional quality and contamination with hazardous elements. This study investigated concentrations of macroelements, essential trace elements, and toxic elements in processed foods using inductively coupled plasma mass spectrometry (ICP-MS), combined with chemometric techniques to explore differences among food groups. Thirty-two food products, categorized as single vegetable, animal protein-based or mixed vegetable, were analyzed. Results revealed that some plant-based foods contained higher levels of macroelements, with K reaching 43,481 mg kg in raw cucumber, as well as elevated concentrations of trace elements including Cr, Mn, Fe, Co, Cu, and Zn. Certain animal-based products, particularly fish and seafood, exhibited elevated As concentrations, while Pb was detected in fish products. Root vegetables showed high Cd levels, with boiled carrots containing 662 μg kg. These findings highlight the need for monitoring toxic elements in commonly consumed processed foods.
The thermal instability of β-glucosidases frequently impedes their industrial deployment in soy isoflavone bioconversion. Herein, we engineered a hyperstable Bgl1269 variant via a semi-rational strategy integrating evolu...The thermal instability of β-glucosidases frequently impedes their industrial deployment in soy isoflavone bioconversion. Herein, we engineered a hyperstable Bgl1269 variant via a semi-rational strategy integrating evolutionary conservation analysis, homology modeling, and FoldX free energy calculations. Among six constructed mutants, T47A demonstrated exceptional thermostability, exhibiting a 4.6-fold extended half-life at 45 °C (1.64 ± 0.03 h), a 5 °C elevated optimal temperature, and an increased T50 value (51.36 °C). Kinetic analyses revealed enhanced catalytic efficiency for daidzin (44.4% increase) and genistin (39.1% increase), while preserving robust substrate affinity and glucose tolerance (K = 3.72 mM). Molecular dynamics simulations attributed these enhancements to reduced flexibility in active site-adjacent loops, reinforcing structural rigidity without compromising catalytic integrity. This study delivers a potent biocatalyst for industrial isoflavone aglycone production and a generalizable glycosidase thermostabilization paradigm through targeted engineering of non-catalytic loops.
This study proposes a multivariable quality prediction framework for cucumbers based on hyperspectral imaging, addressing the limitations of single-indicator approaches through chemometric analysis. Experiments were cond...This study proposes a multivariable quality prediction framework for cucumbers based on hyperspectral imaging, addressing the limitations of single-indicator approaches through chemometric analysis. Experiments were conducted under varying nitrogen levels and growth stages, with principal component analysis identifying nitrate, soluble sugar, and soluble solids as core indicators significantly correlated with nitrogen content. Spectral data underwent preprocessing via SG smoothing, MSC, SNV, and their paired combinations. Feature wavelengths were selected using CARS, UVE, and SPA algorithms, followed by comparative modeling with PLSR, SVR, and CNN approaches. Results demonstrated optimal performance for the CNN model utilizing full-spectrum input, achieving calibration set R values exceeding 0.913 for all three indicators. This model enabled visualization of spatial distribution patterns, revealing spatial heterogeneity in cucumber quality under different nitrogen treatments. The method offers systematic rigor and high accuracy, providing a technical foundation for precision nitrogen management and vegetable quality enhancement.
Dysphagia in the elderly causes inadequate nutrient intake, particularly protein. 3D food printing offers a promising solution by producing customized nutrient-rich foods. To develop 3D-printed salmon analogs, walnut pro...Dysphagia in the elderly causes inadequate nutrient intake, particularly protein. 3D food printing offers a promising solution by producing customized nutrient-rich foods. To develop 3D-printed salmon analogs, walnut protein (WP)-egg white protein (EWP) emulsion gels were used. Higher EWP content improved printability due to increased mechanical strength and a denser microstructure formed through hydrogen bonding. Subsequently, the effects of pre-processing (baking and steaming) on 3D-printed analogs were investigated. Products baked for 3 min scored highest in sensory attributes (salmon-like color, roasted/fatty flavors, texture, swallowing smoothness). Baking induced a reddish, darker color (likely from Maillard reaction), while steaming brightened the products. Notably, all products met Levels 4-6 of the International Dysphagia Diet Standardization Initiative (IDDSI). Furthermore, baking increased key aroma compounds (eg. 1-octen-3-one), while steaming elevated aldehydes, alcohols, and sulfur-containing compounds. Therefore, baked for 3 min was identified as optimal treatment, supporting 3D-printed food development for dysphagic elderly.
Grappa is a traditional Italian grape marc spirit protected by geographical indication. Monovarietal Grappa, from a single grape variety, exhibits distinctive compositional and sensory characteristics linked to the selec...Grappa is a traditional Italian grape marc spirit protected by geographical indication. Monovarietal Grappa, from a single grape variety, exhibits distinctive compositional and sensory characteristics linked to the selected raw materials, including denominations such as Grappa di Barolo. Rapid screening methods are essential for product authentication. This study analyzed the volatile fingerprints of 45 Grappa samples from four grape varieties (Muscat, Prosecco, Barolo, Brunello) using Flash GC. Multivariate linear (PCA and PLS-DA) and non-linear (C-SVM) techniques were applied to different data representations including full chromatographic profiles, selected chromatographic regions and peak-area data to determine which representation offered the highest discriminant power. Comparable classification results were obtained using both PLS-DA and SVM models, reporting overall accuracy ranging from 77.8 to 84.1% in cross-validation. Tentative identification of discriminating compounds was also performed. The results suggest the potential of Flash GC and chemometrics as a rapid screening tool to discriminate monovarietal Grappa.
Spent brewer's yeast, a valuable but underexploited by-product in the beer industry, is rich in β-glucans, mannans, and RNA. This study proposed an integrated strategy for simultaneous production of polysaccharides and f...Spent brewer's yeast, a valuable but underexploited by-product in the beer industry, is rich in β-glucans, mannans, and RNA. This study proposed an integrated strategy for simultaneous production of polysaccharides and flavor nucleotides. Nuclease P1 (NP1) and AMP deaminase (AMPD) were displayed on yeast surface as reusable whole-cell biocatalysts, retaining >80% activity after 4 cycles, enhancing stability and reusability. Using crude yeast RNA, NP1 and AMPD2 whole-cell catalysts produced flavor nucleotides (5'-IMP + 5'-GMP) at 19.6 mg/g DCW. Alkali extraction of cell wall residue yielded high-purity β-glucans (>90%) and mannans (>35%). Economic evaluation showed that, per ton of spent yeast, products have an estimated value of ∼82.8 thousand CNY, based on an integrated assessment including polysaccharides, nucleotides, and residual proteins. This approach enables comprehensive high-value recycling and valorization of brewery waste.
Infrared radiation drying (IRD) was associated with improved rice flavor stability during storage, accompanied by changes in lipid metabolism and volatile formation. IRD-treated samples showed 57% lower accumulation of t...Infrared radiation drying (IRD) was associated with improved rice flavor stability during storage, accompanied by changes in lipid metabolism and volatile formation. IRD-treated samples showed 57% lower accumulation of total volatile compounds than controls. Aldehydes, which constituted 45% of all volatiles and contributed strongly to odor profiles, were reduced by 68%. Gas chromatography-olfactometry-mass spectrometry (GC-O-MS) identified hexanal (OAV = 498) as the main flavor compound. IRD treatment was associated with 49% lower levels of lipid-oxidation volatiles (hexanal and acetic acid) and 32% higher retention of desirable flavor compounds (2-acetyl-1-pyrrolidine, octanal, phenylglyoxal, benzaldehyde). Flavor recombination experiments confirmed the key contribution of hexanal to flavor deterioration. Lipidomics analysis indicated reduced short-chain TG hydrolysis and lower levels of free linoleic and linolenic acid in IRD-treated samples. These findings suggest that IRD-assisted drying treatment contribute to maintaining grain quality during storage.
Soy protein isolate (SPI) is a sustainable alternative to animal proteins, but constrained by imbalanced indispensable amino acid (IAA) profile and limited digestibility. In this study, dual proteins were constructed by...Soy protein isolate (SPI) is a sustainable alternative to animal proteins, but constrained by imbalanced indispensable amino acid (IAA) profile and limited digestibility. In this study, dual proteins were constructed by SPI and yeast protein (YP). YP inclusion increased lysine and sulfur-containing amino acids (SAA) contents. At a 70:30 SPI-YP ratio, in vitro IAA bioaccessibility reached 97.8%, surpassing single SPI and YP. A 50:50 ratio obtained the most balanced absorbable IAA pattern and highest SAA score after digestion. Digesta exhibited improved antioxidant activity and ratio-dependent pancreatic lipase inhibition. Functionally, higher YP proportions decreased solubility and interfacial activity but maintained emulsion and foam stability. Structurally, with increasing YP, aggregation and zeta potential decreased, accompanied by conformational rearrangement. After gastric digestion, peptides (<20 kDa) appeared, β-sheet decreased, which were indistinguishable after intestinal digestion. These results underscored the potential of hybrid plant-microbe proteins to deliver high nutritional quality and bioactivity.
Discriminating structurally similar Aminoglycoside antibiotics (AG) subtypes is highly desired yet remains a challenge. In this study, we developed a colorimetric and fluorescent dual-channel sensor array based on the in...Discriminating structurally similar Aminoglycoside antibiotics (AG) subtypes is highly desired yet remains a challenge. In this study, we developed a colorimetric and fluorescent dual-channel sensor array based on the inhibition of acetylcholinesterase-like activity MOF-808-Al for the discrimination of four AGs. The sensor leverages the competitive binding of AGs to Lewis acid and metal-OH sites on MOF-808-Al, which inhibits its AChE-like activity and prevents the generation of thiocholine. This in turn modulates the oxidation of o-phenylenediamine by Cu, leading to concentration-dependent changes in absorbance at 416 nm and fluorescence at 560 nm. The sensor array, combined with pattern recognition methods (PCA and HCA), successfully discriminated AGs in individual, binary, and ternary mixtures, as well as in real food samples (milk, pork, honey) with high accuracy, recovery (100.0-109.6%), and low RSD (∼2%). This work presents a sensitive, specific, and practical platform for AG discrimination in complex matrices.
This study characterized two novel cod bone-derived peptides, DYGGEY and GESGEAGDR, revealing distinct Ca-binding architectures and transport routes. DYGGEY displayed a higher Ca-binding capacity (68.42 ± 3.15 mg/g) than...This study characterized two novel cod bone-derived peptides, DYGGEY and GESGEAGDR, revealing distinct Ca-binding architectures and transport routes. DYGGEY displayed a higher Ca-binding capacity (68.42 ± 3.15 mg/g) than GESGEAGDR (54.73 ± 2.96 mg/g), accompanied by secondary structural rearrangements after Ca chelation. Spectroscopy and NMR demonstrated that DYGGEY formed compact 1:1, 1:2, and 2:2 peptide-Ca complexes mainly via Asp/Glu/Tyr carboxyl coordination, whereas GESGEAGDR adopted more flexible 1:1 and 1:2 complexes involving Glu/Asp and protonated Arg. These structural differences led to divergent transport behaviors. DYGGEY (1.0 mg/mL) increased Ca transport from 26.95 ± 1.20 to 37.05 ± 5.63 μg/well and bioavailability from 33.45 ± 3.38% to 49.17 ± 6.43%, primarily through TRPV6 and L-type channel activation. In contrast, GESGEAGDR elicited modest transport enhancement but markedly promoted intracellular Ca retention via clathrin-dependent endocytosis. Proteomic analysis further revealed that DYGGEY and GESGEAGDR differentially modulated cellular Ca homeostasis.