期刊,Journal of Food Science 2025年90卷5期_国家学术搜索

期刊信息/Journal information

Journal of Food Science

Institute of Food Technologists

主办单位：Institute of Food Technologists

出版周期：月刊

Journal of Food Science/Journal Journal of Food ScienceSCIISTP

正式出版

收录年代

'Gas–Thermal–Humidity' Microenvironment for Accelerating the Aging Process of Chinese Baijiu: A Novel Framework

Jin LiYiheng LiuWenwu ZhouYin Zhang...

e70245.1-e70245.15页

查看更多>>摘要：Understanding the aging mechanism of Chinese baijiu is essential for improving both the efficiency and quality. However, existing studies have largely overlooked the comprehensive consideration of external thermal and humidity environments, leaving the mechanisms underlying aging microenvironment formation underexplored. To address this, the present study reviews the research about the aging environment, systematically constructs a knowledge framework, and identifies key challenges in the existing literature. Focusing on the volatile gases produced by the base liquor and their coupling with the temperature and humidity dynamics of the aging environment, this study introduces the innovative concept of "Gas-Thermal-Humidity" microenvironment. The proposed research framework includes: (1) dynamic measurement of key parameters in typical, followed by statistical analysis to identify spatiotemporal distribution patterns and correlations; (2) development of a "Gas-Thermal-Humidity" multiphysical field coupling model with numerical solution methods; and (3) creation of a multiparameter, multidimensional, and multiscale comprehensive evaluation method for the cellar microenvironment. By leveraging engineering thermophysics approaches, this study offers new perspectives and optimization strategies for baijiu production, contributing both significant academic innovation and practical value.

原文链接:

NETL
NSTL
Wiley

Incorporation of Aloe Vera Gel Into Kefir: Impact on Volatile Composition, Rheological, Techno-Functional, and Microbiological Properties

Isra YigitvarAli Adnan Hayaloglu

e70292.1-e70292.14页

查看更多>>摘要：This study aimed to produce a unique kefir enriched with Aloe vera gel (Aloe barbadensis Miller). Kefir samples contain 5%-15% of Aloe vera gel, except for the control sample. Physical, chemical, rheological, microbiological, and sensory properties were determined over a storage period of 21 days. The values for total solids, protein, ash, titratable acidity, pH, and syneresis were between 8.58% and 10.71%, 2.81% and 3.87%, 0.51% and 0.65%, 0.63% and 0.76%, 4.25 and 4.35, and 57.15% and 67.29%, respectively. Rheological and viscosity tests showed that the samples exhibited pseudoplastic behavior, which is typical for non- Newtonian fluids. The addition of Aloe vera gel led to a decrease in viscosity and flow properties. The values included variations in total phenolic content (101.31-333.61 mg gallic acid equivalent/L [GAE/L]), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (83.85-99.47 mg Trolox equivalent/L [TE/L]), and 2,2-diphenyl-1-picryhyldrazyl (DPPH) (473.51-615.54 mg TE/L) for the samples containing Aloe vera gel. The addition of Aloe vera gel increased the antioxidant activity (ABTS); however, the total phenolic content decreased. A total of 44 volatile compounds were identified, and the addition of Aloe vera gel resulted in higher levels of 1-hexanol, benzyl alcohol, and 2-methylpentanoic acid. The microbiological analysis results were within the prescribed limits for total aerobic mesophilic bacteria, yeasts and molds, lactobacilli, lactococci, and total coliforms. After the completion of the sensory analysis, the samples showed respectable results. Compared with single prebiotics and probiotics, a synbiotic fermented beverage made with Aloe vera gel as a substrate for lactic acid fermentation could have greater health benefits. It is therefore proposed to industrially produce this unique fermented milk product.

原文链接:

NETL
NSTL
Wiley

Optimization of Monomeric Anthocyanin Extraction Conditions From a New Source (Crataegus azarolus L. Fruits) Sequential Methodology Combined With a Central Composite Design, and Evaluation of Their Antioxidant Properties

Lamia HanifiNassima Chaher-BaziziYuva BellikLydia Karou...

e70300.1-e70300.13页

查看更多>>摘要：The aim of this study was to optimize the extraction of total monomeric anthocyanins (TMACs) from hawthorn (Crataegus azarolus) fruits and to evaluate their antioxidant activity. The extraction was optimized on the basis of two approaches using sequential procedure and central composite design (CCD). The effects of various parameters were examined, including type and concentration of solvent, extraction method, sonication amplitude, extraction time, particle size, solid/solvent ratio, and number of extractions. The antioxidant activity of the optimal extract was evaluated using ferric reducing power (FRP), total antioxidant capacity (TAC), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays. The results indicated that 80% methanol was the most effective solvent with the highest extraction yield (205.69 ± 4.52 μg cyanidin-3-rutinoside equivalent [CRE]/g). Ultrasound-assisted extraction (100% amplitude for 5 min), combined with a particle size (＜ 63 μm) using a solid/solvent ratio of 800 mg/10 mL, yielded the highest anthocyanin content (225.76 ± 4.10 μg CRE). Optimization using CCD revealed that the optimal conditions for anthocyanin extraction were 74.45% methanol, 78.46% sonication amplitude, and 4.5 min of extraction time, with a yield of 320.01 ± 4.18 μg CRE/g. The optimal extract showed strong antioxidant activity inhibitory concentration (IC_(50) DPPH = 193.53 ± 3.71 μg/mL; FRP A_(0.5) = 136.12 ± 5.29 μg/mL; TAC = 42.83 ± 0.67 mg ascorbic acid equivalent [AAE]/g). Optimization of the extraction increases anthocyanin yield of hawthorn with a significant antioxidant activity, thus providing a promising extract for the formulation of functional foods and food supplements.

原文链接:

NETL
NSTL
Wiley

Multiresponse Surface Optimization of Ionic Gelation Vibrational Jet Flow Technology to Fine-Tune Kafirin Microparticles Extracted From Sorghum Dried Distiller's Grain

Umar ShahRewati R. BhattaraiHani Al SalamiChris Blanchard...

e70268.1-e70268.11页

查看更多>>摘要：Sorghum dried distiller's grain with solubles (DDGS), a protein-enriched byproduct of sorghum bioethanol production, is predominantly used as a low-cost animal feed. However, unutilized DDGS is mainly discarded as waste, containing approximately 40% of the prolamin protein kafirin. Kafirin's high hydrophobicity, low digestibility, evaporation-induced self-assembly, and strong disulfide cross-linking offer potential for biomaterial applications. This study used ethanol extraction and acid precipitation to purify kafirin protein from sorghum DDGS. The extracted protein was then used to prepare microparticles using ionic gelation vibrational jet flow technology (IGVJFT). This technology enables reproducible, uniform, scalable, high-speed microparticle production compared to existing methodologies. The integrated electrode voltage (Ⅴ), internal frequency/vibration (Hz), and DDGS kafirin concentration (% [w/v]) used in the IGVJFT process were evaluated against key microparticle physicochemical response factors of volume-weighted mean microparticle size (% [w/v]), zeta potential (mV), and fracture frequency (mechanical strength) (%). Optimization of microparticle formation was performed by a response surface methodology (RSM) central composite design. Under different processing parameters of the RSM, the resulting DDGS kafirin microparticles possessed spherical morphology, volume-weighted mean particle sizes from 406.7 to 656.4 μm, zeta potential in the range of −38.2 to −18.1 mV, and fracture frequency (mechanical strength) of 23%-57%. Optimal conditions for producing microparticles with minimal size, high negative zeta potential, and low fracture frequency were identified and validated. These findings highlight the potential of DDGS kafirin as a sustainable material for large-scale microparticle applications and demonstrate the efficacy of IGVJFT for assembling hydrophobic proteins into microparticles with tailored physicochemical properties.

原文链接:

NETL
NSTL
Wiley

Aroma Retention and Sensory Characteristics of Low- and No-Alcohol Wines: Influence of Reverse Osmosis Pressure and Ethanol Concentration

Faisal Eudes SamXinlong ChenGuanyu LiJihong Yang...

e70253.1-e70253.15页

查看更多>>摘要：The rising demand for low- and no-alcohol (LoNoA) wines necessitates advanced dealcoholization techniques that retain key aroma compounds and sensory quality. Reverse osmosis (RO) is a promising method, yet the impact of RO pressure on volatile composition and sensory attributes remains underexplored. This study evaluates RO pressures (2.5, 3.0, and 3.5 MPa) on aroma retention and sensory characteristics of LoNoA Cabernet Sauvignon wines using headspace-solid-phase microextraction- gas chromatography-mass spectrometry (HS-SPME-GC-MS) and sensory analysis. Dealcoholization led to significant losses of volatile compounds, particularly acetate and ethyl esters, with pressures ≤3.0 MPa better retaining key aroma compounds. Sensory analysis revealed diminished fruity and floral attributes but enhanced herbaceous and earthy notes in LoNoA wines compared to the control (CK). At lower pressure (2.5 MPa), fruity and floral aromas and body were better preserved, whereas higher pressures (≥3.0 MPa) enhanced bitterness, acidity, and astringency. Principal component analysis (PCA) associated fruity and floral attributes in CK with esters and aldehydes, whereas acidic, bitter, and astringent notes were linked to LoNoA wines. Partial least squares regression (PLSR) analysis showed that carbonyl compounds were key drivers of sensory attributes in NoA wines, whereas ethyl esters and grape-derived volatiles influenced fruity and floral notes in low-alcohol wine (LoA) wines. These findings provide valuable insights into optimizing RO pressure and ethanol concentration to improve aroma retention and sensory quality of LoNoA wines, advancing winemaking strategies for improved consumer appeal.

原文链接:

NETL
NSTL
Wiley

Effects of Patulin Stress on the Physiology, Fermentation Performance, and Aroma Profile of Saccharomyces cerevisiae During Fermentation

Chao YangLingxuan HuangKuo HuangStephen Y. K. Seah...

e70248.1-e70248.11页

查看更多>>摘要：Patulin (PAT) is a mycotoxin commonly found in apples and their derived products, posing a significant threat to human health. Saccharomyces cerevisiae CICC 31084 exhibited excellent ability in removing PAT during fermentation. However, limited studies have addressed the physiological and fermentation-related responses of S. cerevisiae under PAT stress. This study investigated the effect of different concentrations of PAT on S. cerevisiae in simulated apple juice. The results revealed that the PAT removal process affected the growth and metabolism of S. cerevisiae. PAT stress increased the thickness and altered the structure of yeast cell walls while upregulating the expression of genes associated with cell wall biosynthesis. Furthermore, oxidative stress induced by PAT triggered elevated glutathione levels, catalase activity, and ATPase activity, suggesting a robust adaptive response. A total of 1 μg/mL PAT accelerated the changes of fermentation parameters, whereas 10 μg/mL impaired yeast performance. GC-MS analysis revealed that PAT influenced the content of key aroma compounds in the simulated juices. PAT concentration was positively correlated with the production of octanoic acid and ethyl octanoate and negatively correlated with the formation of phenylethyl alcohol, hexanoic acid, and esters. The results could provide a theoretical basis for the application of PAT detoxification by S. cerevisiae in cider, and the identified aroma compounds could serve as potential markers for PAT contamination.

原文链接:

NETL
NSTL
Wiley

Variations in Sensory and Emotional Responses to Gluten-Containing and Gluten-Free Cookie Products Under Blind and Labeled Conditions

Eniola OlaHan-Seok Seo

e70273.1-e70273.13页

查看更多>>摘要：The gluten-free food market is expanding rapidly. However, consumer acceptance and emotional responses to gluten- free food, especially commercially available products, have received relatively underexplored. This study aimed to determine how consumer perceptions, acceptance, and emotional responses differ between gluten-containing (C) and gluten-free (F) chocolate chip cookies from three brands under both blind and labeled conditions. In the labeled condition, 84 participants without celiac disease evaluated 3 F cookies labeled "gluten-free" and 3 C cookies presented without claims on a plain white card. In the blind condition, they tested the six cookies without labels. Participants provided hedonic ratings, Just-About-Right (JAR) ratings, and checked their emotional responses for each cookie. Results showed that participants liked the texture and overall aspects of the C cookies more than their F counterparts. Significant variations were observed in hedonic ratings of appearance, flavor, texture, and overall impression between C and F cookies, with brand playing a notable role. Although the gluten condition had a minimal effect on emotional responses to C and F cookies, this impact varied by brand. The influence of gluten-free labeling on sensory and emotional responses to C and F cookies was limited. In conclusion, this study demonstrated that sensory and emotional responses to gluten-containing versus gluten-free cookies can differ significantly across brands, and gluten-free claims had little impact on these responses.

原文链接:

NETL
NSTL
Wiley

Novel Strategy for Manufacturing Convenient Dehydrated Dumplings: Relying on Microwave Freeze-Drying and Its Underlying Mechanism

Yu WangWenchao LiuLijuan WangLinlin Li...

e702e70.1-e702e70.16页

查看更多>>摘要：Microwave freeze-drying (MFD) has emerged as an efficient alternative in the dehydration process; therefore, the current work attempts to introduce MFD into the production of instant dumplings. Pork-filled dumplings were treated with MFD at varying microwave power densities (0.10, 0.25, and 0.40 W/g) and compared to traditional freeze-drying (FD). The disparities in drying time, rehydration ratio, hardness, microstructure, hierarchical structure, and gelatinization characteristics were examined. The results demonstrated that MFD0.25 reduced drying time by 82.69% compared to FD. As the microwave power density increased from 0.10 to 0.40 W/g, the rehydration ratio increased from 1.55 to 1.83, then decreased to 1.51, and the rehydrated dumpling wrappers' hardness decreased from 113.90 to 80.07 gf before increasing to 95.39 gf. The starch's relative crystallinity reduced from 16.87% to 7.35% and then rose to 9.01%, lower than FD's 18.59%. Further analysis revealed that MFD mitigated the adsorption of dumpling wrappers to the oil/water mixture, and the formation of starch-lipid complexes played a crucial role in determining the quality of dehydrated dumplings.

原文链接:

NETL
NSTL
Wiley

Preparation of Palladium Nanoflowers Supported on Carbon Catalyst and Its Effect on the Electrochemical Hydrogenation of Soybean Oil

Hui JiaXinghui WuJingqi CuiYanjie Zhao...

e70278.1-e70278.11页

查看更多>>摘要：The efficiency of oil hydrogenation processes is significantly influenced by the morphology of the catalyst. This study aims to enhance the catalytic efficiency and longevity of palladium nanoflower (PdNFs) catalysts by developing catalysts with a high specific surface area and abundant active sites. Using an electrochemical hydrogenation system, the effects of this catalyst on trans fatty acid (TFA) content and hydrogenation selectivity in the hydrogenated oil were investigated. A controlled- morphology palladium nanoflowers supported on carbon (PdNFs/C) catalyst was synthesized via a chemical reduction process and subsequently used to electrochemically hydrogenate soybean oil. Results indicated that heating duration substantially impacts the morphology of palladium catalysts. Specifically, insufficient or excessive heating times reduce the specific surface area and crystallization degree of palladium nanoparticles (PdNPs), thereby affecting catalytic performance. The electrochemically active surface area (ECSA) of PdNFs/C, prepared with a heating time of 35 min, reached 230.75 cm~2 mg~(−1) , whereas the ECSA of Pt/C under the same conditions was only 225.41 cm~2 mg~(−1) . In addition, the ECSA loss rate of PdNFs/C was only 50% of that observed in commercial Pt/C. After three hours of hydrogenation, the iodine value of soybean oil treated with PdNFs/C catalyst decreased to 86.58 g I_2/100 g, and the TFA content increased from 1.05% in the original soybean oil to 1.15%, which is an increase of only 0.1%, while maintaining higher linoleic acid selectivity. These findings suggest that PdNFs/C has strong potential as a highly efficient catalyst for soybean oil hydrogenation applications.

原文链接:

NETL
NSTL
Wiley

Fabrication of Nanomaterial-Immobilized Lipase Enables Robust Enzymatic Interesterification: Lipid Characteristics and Underlying Catalytic Mechanism

Pengfei ZhouHui FangZhihao ZhaoGuang Liu...

e70302.1-e70302.14页

查看更多>>摘要：The precise regulation of enzyme conformation through the immobilization of enzymes on carriers using sewing techniques represents a key focus in the site-specific chemically modification engineering. Lipase-mediated enzymatic interesterification (EIE) is of considerable significance in lipid chemistry, having demonstrated substantial potential in the modification of lipids. In this study, we developed an innovative nanomaterial Fe_3O_4-SiO_2-APTES for site-specific immobilization of Thermomyces lanuginosus lipase (TLL), achieving an immobilization yield of 51.98% and an enzyme loading capacity of 123.18 mg/g. The specific activity of the enzyme was 1034.09 U/g following lyophilization, representing increases of 2.6-fold compared to free TLL. The as-prepared biocatalyst TLL@Fe_3O_4-SiO_2-APTES exhibited enhanced catalytic activity, remarkable tolerance to organic solvents, substrate selectivity, and recyclability over multiple cycles. Rice bran oils (RBO) and palm stearin (PS) were employed as substrates for EIE, yielding oils with better performance of solid fat content (SFC), crystallization rate, and thermodynamic properties compared to those of physical blending oils. Additionally, we investigated the catalytic mechanism of EIE using molecular docking analysis. The present study provides a theoretical foundation for the application of immobilized lipase as biocatalysts in food industrial settings.

原文链接:

NETL
NSTL
Wiley