Peanut oil bodies (POBs) are natural food emulsion systems with great application potential, but their poor processing and storage stability limit industrial applications. The study investigated the effects of extraction...Peanut oil bodies (POBs) are natural food emulsion systems with great application potential, but their poor processing and storage stability limit industrial applications. The study investigated the effects of extraction conditions on the interfacial structure, physical stability and oxidative stability of POBs. Alkaline extraction gradually removed exogenous proteins from the POBs surface and induced interfacial component rearrangement. POB extracted at pH 11 possessed a compact protein-phospholipid interfacial layer, with optimized protein secondary structure and enhanced intermolecular interactions, thus exhibiting the best physical stability. After an accelerated oxidation treatment, POB extracted at pH 11 exhibited the lowest degree of lipid-protein co-oxidation. This effect was mainly attributed to the ability of the compact interfacial layer to resist attack by pro-oxidants. These findings demonstrate that pH-driven interfacial modification is an efficient strategy to improve the stability of POBs, which provides theoretical support for the development and application of natural POBs-based emulsion systems.
In this study, λ-carrageenan, xanthan gum, and high-acyl gellan gum (HG) were introduced as metastable systems to construct a "droplet-interfacial layer-metastable system-gel network" framework. The weak gel network form...In this study, λ-carrageenan, xanthan gum, and high-acyl gellan gum (HG) were introduced as metastable systems to construct a "droplet-interfacial layer-metastable system-gel network" framework. The weak gel network formed by HG provided effective spatial confinement around oil droplets, improving droplet dispersion and interfacial stability, with the emulsion stability index increasing from 30.05 to 70.10%. The metastable systems also enhanced the physicochemical properties of emulsion gels, as reflected by the increase in hardness from 50.96 g to 576.33 g, higher water holding capacity, and a denser three-dimensional network. Molecular interaction analysis revealed that the stabilizing systems promoted protein conformational unfolding and enhanced hydrophobic interactions, hydrogen bonding, and disulfide cross-linking within the gel network, thereby facilitating the formation of a denser composite network. This study provides new design strategies and theoretical basis for the development of emulsion gels with high stability and excellent physicochemical properties.
A novel fluorometric strategy was developed to determine alloxan, a diabetogenic by-product of flour bleaching. The method employs 1,2-diaminoanthraquinone as a fluorogenic reagent, which reacts with alloxan to form a pt...A novel fluorometric strategy was developed to determine alloxan, a diabetogenic by-product of flour bleaching. The method employs 1,2-diaminoanthraquinone as a fluorogenic reagent, which reacts with alloxan to form a pteridine derivative that emits fluorescence at 620 nm. The method demonstrated high selectivity for alloxan against potential interferents, and achieved a linear range of 0.1-10.0 μg/mL (regression coefficient = 0.9977) with a detection limit of 22 ng/mL. Validation in spiked flour, spaghetti, rice, and bread yielded excellent recoveries (92.28-107.65%), with matrix effect ranging from -11.4% to +13.1%. The method attained a Blue Applicability Grade Index score of 67.5, indicating good practicality. Alloxan was not detected in non-spiked samples, possibly reflecting its absence, concentrations below the detection limit, or variability in bleaching practices. This study introduces the first use of 1,2-diaminoanthraquinone as a fluorogenic probe for alloxan, offering superior selectivity and red emission that minimizes interference from food matrices.
Millet has a low Glycemic Index and help to control the concentration of Fasting and Postprandial Blood Glucose. This study employed a deep eutectic solvent method to extract non-starch polysaccharides from millet, optim...Millet has a low Glycemic Index and help to control the concentration of Fasting and Postprandial Blood Glucose. This study employed a deep eutectic solvent method to extract non-starch polysaccharides from millet, optimizing the extraction process to achieve a polysaccharide yield of 5.92%. The polysaccharide fraction NSPM-DES-2 was obtained through separation and purification. Structural analysis revealed this polysaccharide fraction to be a relatively uniform glucan with a molecular weight of 4.978 kDa. Its backbone consists of interlinked →4)-α-D-Glcp-(1→ and →4,6)-α-D-Glcp-(1→ units, exhibiting a triple-helix structure. The inhibitory effect of NSPM-DES-2 on α-glucosidase was investigated using methods including enzyme kinetics, fluorescence quenching, and molecular docking. The findings revealed that this polysaccharide component inhibits α-glucosidase through reversible mixed-type inhibition (IC = 6.39 mg/mL). Furthermore, it alters the enzyme's secondary structure and binds stably to α-glucosidase via intermolecular forces such as hydrogen bonding. These results indicate that NSPM-DES-2 from millet holds promise as a natural hypoglycemic resource.
Fatty liver disease (FLD) is among the most prevalent chronic liver disorders worldwide. Tomato-derived lycopene has received considerable attention as a functional bioactive compound due to its strong antioxidant and an...Fatty liver disease (FLD) is among the most prevalent chronic liver disorders worldwide. Tomato-derived lycopene has received considerable attention as a functional bioactive compound due to its strong antioxidant and anti-inflammatory effects on molecular pathways associated with FLD progression. Nevertheless, an integrated assessment of lycopene sources, chemistry, extraction technologies, stability, and functional efficacy remains limited. Lycopene bioavailability is restricted by its lipophilic nature and instability during food processing and gastrointestinal digestion. Degradation pathways including photo-oxidation, thermal trans-cis isomerization, and oxidative cleavage are intensified during high-temperature drying (>70 °C), prolonged storage, light exposure, and oxygen-rich processing conditions, resulting in reduced stability and biological activity. Advanced emerging delivery systems such as nanoencapsulation, nanoemulsions, and lipid-based carriers have shown promising improvements in lycopene protection, absorption, and efficacy. Future approaches including biofortification, personalized nutrition, and synergistic formulations may support the development of innovative functional foods for FLD prevention and management.
This study investigated the effects of replacing dietary fish oil (FO) with poultry oil (PO) on lipid metabolism and muscle nutritional quality in Scylla paramamosain using integrated transcriptomic and lipidomic analyse...This study investigated the effects of replacing dietary fish oil (FO) with poultry oil (PO) on lipid metabolism and muscle nutritional quality in Scylla paramamosain using integrated transcriptomic and lipidomic analyses. PO replacing dietary FO did not impair lipid content of crab muscle, but reduced the expression of genes related to long-chain fatty acids activation and transport in hepatopancreas, and triacylglycerol (TAG) biosynthesis in hepatopancreas and muscle, increased lipid catabolism of hepatopancreas, and transmembrane transport of lipid molecules of muscle, reshaped phosphatidylcholine (PC), phosphatidylethanolamine (PE) and sphingomyelin of muscle, while also inducing class-dependent fatty acid remodeling. The abundances of long-chain polyunsaturated fatty acids (LC-PUFA), particularly 20:5 and 22:6, were significantly decreased in PC, PE and TAG. Thus, replacing dietary FO with PO could promote the acquisition of lipid molecules from the hemolymph by muscle, but ultimately reduce the lipid nutritional value of muscles by inhibiting the generation of LC-PUFA-associated lipid molecules.
Ghee is a high-value dairy fat vulnerable to economically motivated adulteration. Despite its strong intrinsic fluorescence, fluorescence-based authentication remains underexplored. This study presents angular sweep tota...Ghee is a high-value dairy fat vulnerable to economically motivated adulteration. Despite its strong intrinsic fluorescence, fluorescence-based authentication remains underexplored. This study presents angular sweep total fluorescence spectroscopy (ASTFS) combined with multivariate analysis to discriminate and quantify common adulterants: vanaspati, beef tallow, and pork lard in cow ghee. After orthogonal signal correction and Pareto scaling, Partial Least Squares- Discriminant Analysis (PLS-DA) achieved complete discrimination between pure and adulterated samples, with 100% accuracy, sensitivity, and specificity. Beyond single-adulterant detection, robust PLS regression models were developed for dual-adulterant systems (vanaspati-beef tallow and vanaspati-pork lard). Calibration included home-made ghee and five commercial brands to capture matrix variability. The models showed high predictive performance (R > 0.95), low RMSEC ≤1.37% (v/v) and RMSEP ≤1.49% (v/v). External validation confirmed strong generalizability (RMSEP <1.6% v/v). Overall, ASTFS with PLS-based modelling effectively captures matrix variability and quantifies multi-adulterant ghee mixtures.
The present study aimed to characterize the fresh pulp of E. gracillima Kiaersk. fruits and to evaluate its stability following freeze-drying. The characterization included sugar profiling by High-Performance Liquid Chro...The present study aimed to characterize the fresh pulp of E. gracillima Kiaersk. fruits and to evaluate its stability following freeze-drying. The characterization included sugar profiling by High-Performance Liquid Chromatography Coupled to Mass Spectrometry, mineral composition analysis by Microwave Plasma-Atomic Emission Spectroscopy, and untargeted metabolomic profiling using Ultra-High Performance Liquid Chromatography coupled to Quadrupole Time-of-Flight Mass Spectrometry, in addition to thermal studies performed by thermogravimetry (TG), derivative TG (DTG), and Differential Scanning Calorimetry. Results revealed a predominance of fructose, calcium and magnesium as the main minerals detected, and the putative annotation of phenolic acids, flavonols, flavones, and anthocyanins, with quercetin-7-glucoside and delphinidin-3-glucoside among the annotated flavonoids. E. gracillima Kiaersk. can be considered an underutilized fruit with high-quality pulp composition and promising technological attributes. Furthermore, the freeze-dried fruit exhibited improved thermal stability, withstanding temperatures up to approximately 200 °C, thus, revealing great advantages and applications for industries and the consumer market.
The demand for natural preservatives has increased interests in antimicrobial peptides (AMPs) from Lactiplantibacillus plantarum. Beyond ribosomal bacteriocins, its proteolytic system generates AMPs from food proteins, w...The demand for natural preservatives has increased interests in antimicrobial peptides (AMPs) from Lactiplantibacillus plantarum. Beyond ribosomal bacteriocins, its proteolytic system generates AMPs from food proteins, with activities ranging from low μg mL (purified peptides) to mg mL (crude hydrolysates). In this process, cell-envelope proteinases initiate protein cleavage, Opp/DtpT systems transport peptides, and intracellular peptidases produce active AMPs. These amphipathic, hydrophobic and basic residue-rich peptides primarily form membrane pores or target the mannose phosphotransferase receptor. Applications in fermented foods show promise for biopreservation, shelf-life extension, texture improvement, and nitrite reduction. However, industrial translation is limited by yield variability, matrix interference, high purification costs, and the need for strain-specific safety evaluation. Future advances require an integrated strategy combining omics, CRISPR-based metabolic engineering, and microencapsulation to optimize yield, stability, and delivery. This review provides a roadmap for engineering L. plantarum as a natural bio-preservative factory for safer, clean-label fermented foods.
To investigate the protein polymorphisms of gluten amyloid fibrils and the associated molecular mechanisms, the structural characterization and morphological analysis of amyloid fibrils prepared with different ratio of g...To investigate the protein polymorphisms of gluten amyloid fibrils and the associated molecular mechanisms, the structural characterization and morphological analysis of amyloid fibrils prepared with different ratio of glutenin and gliadin peptides were conducted. The thioflavin T fluorescence intensity and conversion rate of fibrils increased significantly by 121.5% and 24.6%, respectively, when the ratio of glutenin peptide to gliadin peptide reached 3:2. Meanwhile, long, rigid fibrils formed in this ratio with tight molecular structure, as evidenced by minimal inter-sheet (9.01 Å) and inter-strand (4.41 Å) distance. The short, curly fibrils tended to form at low percentages of glutenin or gliadin peptides. In addition, correlation analyses showed that the morphological characteristics of the fibrils were correlated with the density of the internal molecular structure influenced by hydrogen bonding, hydrophobic, and electrostatic interaction. These outcomes were expected to provide deep theoretical support for the extended functional applications of gluten amyloid fibrils.
The functional properties of cheese are the macroscopic manifestation of its internal structure, however, there is a lack of systematic research on the "component-structure-function" correlation mechanism of processed ch...The functional properties of cheese are the macroscopic manifestation of its internal structure, however, there is a lack of systematic research on the "component-structure-function" correlation mechanism of processed cheese. This study investigated fat, protein and water interactions during processed mozzarella formation and their impact on cheese quality and structure. On a microscopic scale, the intermolecular forces and microstructural observations were carried out to further clarify the role of different components in the "component-structure-function" of the cheese. Increasing the protein content (from 18.2% to 20.2%) and reducing the fat content (from 25.3% to 22.8%), alongside a slight increase in moisture (from 52.1% to 52.6%), significantly strengthened the cheese matrix structure at a constant total solid level (∼47.5%), resulting in enhanced textural hardness and greater springiness as evidenced by rheological analysis. This compositional adjustment improved the emulsification degree and reduced fat globule size (D) by 37.02%. Mechanistically, excessive fat hinders continuous protein network formation, while dynamic water migration actively governs the structural development. This study clarified the relationship between different components and the functional properties (stretchability and meltability) of processed mozzarella cheese and provided theoretical insights for optimizing the formulation design of processed mozzarella cheese.
A molecularly imprinted fluorescent probe based on carbon dots (CDs@MIP) was developed for selective ciprofloxacin (CIP) detection in animal-derived food. The PEG derived carbon dots (CDs) served as the fluorescent core,...A molecularly imprinted fluorescent probe based on carbon dots (CDs@MIP) was developed for selective ciprofloxacin (CIP) detection in animal-derived food. The PEG derived carbon dots (CDs) served as the fluorescent core, and the MIP shell provided target specific recognition sites complementary to CIP. The probe exhibited two linear detection ranges (0.01-1.00 μM and 1.00-10.00 μM), with a low detection limit of 4.2 nM, demonstrating high sensitivity for CIP. What is more worth mentioning is its outstanding selectivity among structurally similar fluoroquinolones antibiotics. Moreover, the sensor exhibited strong photostability, with recovery rates ranging from 95.25% to 101.25% in spiked milk, honey, and chicken samples. Additionally, the probe demonstrated a good shelf life and retained its performance during prolonged storage, confirming its reliability for practical food safety applications. These results underscore its potential as a powerful tool for rapid and reliable food safety monitoring.
Cereals such as oat and barley are valued for their health promoting components (e.g., β-glucan), yet their utilization is often limited by lipid-derived off-flavors during storage. Protein-flavor compound interactions p...Cereals such as oat and barley are valued for their health promoting components (e.g., β-glucan), yet their utilization is often limited by lipid-derived off-flavors during storage. Protein-flavor compound interactions play a pivotal role in determining cereal quality. This study investigated the effects of electron beam irradiation (0-20 kGy) on the structural and flavor-binding properties of oat and white barley protein isolates. Results showed that low-to-moderate doses (<15 kGy) improved solubility, reduced particle size, and increased surface hydrophobicity and free sulfhydryl content, whereas higher doses induced aggregation and partial refolding. Although the primary structure remained unchanged, alterations in secondary and tertiary conformations enhanced binding affinity toward aldehydes and unsaturated volatiles. Molecular docking confirmed hydrophobic interactions as the predominant driving force and revealed improved accessibility of binding sites after irradiation. Overall, EBI effectively modulated protein conformation and strengthened protein-flavor compound interactions, highlighting its potential to enhance flavor stability in cereal-based foods.
This study aimed to investigate the mechanism underlying the effect of the B-type (BS)/A-type (AS) ratio on the oil absorption characteristics of instant fried noodles, using magnetic resonance imaging and X-ray micro-co...This study aimed to investigate the mechanism underlying the effect of the B-type (BS)/A-type (AS) ratio on the oil absorption characteristics of instant fried noodles, using magnetic resonance imaging and X-ray micro-computed tomography to analyze structural changes across systematically modulated ratios. Results demonstrated that adjusting the BS/AS ratio effectively reduced oil content, with oil absorption exhibiting a non-monotonic trend and reaching a minimum (15.96%) at the 32:68 ratio. Microstructural analyses revealed that this optimal ratio promoted a uniform, dense network, leading to reduced oil absorption. Consistent with these findings, ordered structures increased among wheat starch granules with higher BS/AS ratios, and the starch-lipid complex content decreased. Furthermore, although increasing the BS/AS ratio slightly prolonged rehydration time, it significantly improved the texture of instant fried noodles. In summary, achieving low-oil-absorption instant fried noodles requires an optimal BS/AS ratio, a principle for which this study provides the fundamental theoretical basis.
Accurately verifying the geographical origin of milk is increasingly crucial in global dairy markets. This study analyzed 1552 cow milk samples across six years collected from nine origins: Taiwan, Japan, New Zealand, Au...Accurately verifying the geographical origin of milk is increasingly crucial in global dairy markets. This study analyzed 1552 cow milk samples across six years collected from nine origins: Taiwan, Japan, New Zealand, Australia, United States, France, Poland, Denmark and Germany. In total, 24 elemental concentrations and two stable isotope ratios were measured to construct origin classification models using three machine learning algorithms, of which the random forest model achieved the best performance, including 98.36% accuracy for discriminating milk samples of Taiwan from all other origins. Moreover, SHAP-based variable importance analysis identified Tl, Ba, Rb, δN, Sr and δC as key markers for milk origin authentication. The six-year observation reveals the significant differences of elemental levels and isotopic profiles between particular years. The integration of multi-element and stable isotope profiling with explainable machine learning offers a practical framework for long-term traceability, regulatory monitoring and the protection of geographically labeled milk products.
Lactic acid bacteria (LAB) offer multiple probiotic benefits, yet host-specific strains for geese remain understudied. This study evaluated three goose-derived LAB strains, AK-GRW1, AK-GRW2, and AK-GRW3, for their effect...Lactic acid bacteria (LAB) offer multiple probiotic benefits, yet host-specific strains for geese remain understudied. This study evaluated three goose-derived LAB strains, AK-GRW1, AK-GRW2, and AK-GRW3, for their effects on growth and intestinal health in geese. In vitro, AK-GRW1 exhibited the strongest antibacterial activity and acid production capacity, while AK-GRW2 showed the highest gastrointestinal tolerance. Additionally, all three strains remained sensitive to common antibiotics. In vivo, all three strains significantly increased ADG and crude protein digestibility, with AK-GRW1 and AK-GRW3 also significantly reduced F/G. LAB supplementation enhanced intestinal digestive enzyme activities, upregulated amino acid transporter genes, and improved villus morphology and barrier integrity. Microbiota profiling further revealed increased abundance of beneficial anti-inflammatory taxa following LAB supplementation. Collectively, among the three strains tested, AK-GRW1 and AK-GRW2 were identified as the most promising candidate probiotics for geese. These results highlight the potential of host-adapted LAB as effective probiotics for sustainable goose production.
This study aims to determine the effects of dietary rosemary extract (RE) on meat quality, antioxidant capacity, fatty acid and amino acid compositions, and proteomic profile of duck breast muscle. Female Linwu ducks wer...This study aims to determine the effects of dietary rosemary extract (RE) on meat quality, antioxidant capacity, fatty acid and amino acid compositions, and proteomic profile of duck breast muscle. Female Linwu ducks were allocated to 5 groups, giving basal diet supplemented with 0, 50, 150, 250, and 350 mg/kg RE for 56 d. Results showed that RE supplementation reduced average daily feed intake and feed-to-gain ratio of ducks, improved meat color, reduced drip loss, switched myofiber type, increased antioxidant capacity, and modulated amino acid and unsaturated fatty acid compositions in breast muscle. Subsequently, proteomic analysis comparing meat samples from the control and 250 mg/kg RE groups revealed the insulin signaling pathway and primary bile acid biosynthesis as major enriched pathways, identifying eight potential biomarkers. These findings suggest a novel approach to improve duck meat quality, and extend our knowledge of meat quality related markers.
This study aimed to investigate the anti-fatigue activity of fermented black mulberry juice and elucidate its component basis. A fatigue model was established using C2C12 mouse myoblasts induced by using a combined treat...This study aimed to investigate the anti-fatigue activity of fermented black mulberry juice and elucidate its component basis. A fatigue model was established using C2C12 mouse myoblasts induced by using a combined treatment of HO induction and electrical stimulation. The ethyl acetate, butan-1-ol, and water extracts enhanced cell viability and mitochondrial membrane potential while reducing lactate dehydrogenase and reactive oxygen species levels. RT-qPCR indicated these extracts promote mitochondrial biogenesis, with ethyl acetate extract showing the most significant effect. Compositional analysis via liquid chromatography-mass spectrometry revealed that the ethyl acetate extract primarily contained phenolic acids such as caffeic acid, while the butan-1-ol fraction was rich in flavonoids including rutin and quercetin. Although the water extract shared a similar compositional profile, its antioxidant activity was lower due to insufficient levels of characteristic active substances. The butan-1-ol extract exhibited the highest chemical richness, with 2972 compounds tentatively identified.
The digestion characteristics of grass carp skin gelatin (GCSG) with varying degrees of cross-linking induced by transglutaminase (TGase) were investigated. Specific peptide segments with potential angiotensin-converting...The digestion characteristics of grass carp skin gelatin (GCSG) with varying degrees of cross-linking induced by transglutaminase (TGase) were investigated. Specific peptide segments with potential angiotensin-converting enzyme (ACE) inhibitory activity were screened from the digestive products of GCSG with a medium crosslinking degree (45.89 ± 0.99%) which had the most abundant digestive peptide segments. Then they were synthesized to confirm their ACE inhibitory efficacy. Additionally, the absorption and transport mechanisms of the active peptides were examined. The findings revealed that the resistance of cross-linked gelatin to digestion was primarily evident during the intestinal digestion phase, with no significant alterations in nutritional quality. Two specific active peptides, PK and GK, were identified, both demonstrating ACE inhibitory activity. GK exhibited greater inhibitory potency, superior permeability and higher bioavailability compared to PK. The degree of ACE inhibition remained comparable after both peptides traversed the Caco-2 monolayer membrane. PK was primarily transported via paracellular diffusion and endocytosis, whereas GK employed a mixed mechanism involving paracellular diffusion, endocytosis and the PepT1 pathway.