ARTICLE OPEN Systematic evaluation of antimicrobial food preservatives on glucose metabolism and gut microbiota in healthy mice Ping Li 1 , Ming Li1 , Tao Wu1 , Ying Song1 , Yan Li1 , Xiaochang Huang 1 , Hui Lu 1 ✉ and Zhenjiang Zech Xu 1 ✉ Certain antimicrobial preservatives (APs) have been shown to perturb gut microbiota. So far, it is not yet fully known that whether similar effects are observable for a more diverse set of APs. It also remains elusive if biogenic APs are superior to...
food science, antioxidants, starch, protein, nutrition
ARTICLE OPEN Using 2D qNMR analysis to distinguish between frozen and frozen/thawed chicken meat and evaluate freshness Hyun Cheol Kim 1,2 , Ki Ho Baek1,3 , Yee Eun Lee1 , Taemin Kang 1 , Hyun Jun Kim 1 , Dongheon Lee 1 and Cheorun Jo 1,4 ✉ We identified key metabolites reflecting microbial spoilage and differentiated unfrozen meat from frozen/thawed (FT) using 2D qNMR analysis. Unfrozen and FT chicken breasts were prepared, individually aerobically packaged, and stored for 16 days at 2 °C....
antioxidants, wheat, flour, protein, nutrition
ARTICLE OPEN Association of human gut microbiota composition and metabolic functions with Ficus hirta Vahl dietary supplementation Ruiming Xiao 1,2 , Guangjuan Luo1,2 , Wanci Liao1,2 , Shuting Chen 1,2 , Shuangyan Han 1,2 , Shuli Liang 1,2 and Ying Lin 1,2 ✉ Ficus hirta Vahl (FHV), a traditional herbal ingredient of the tonic diet, receives increasing popularity in southern China. However, it is largely unknown that how a FHV diet (FHVD) affects the human gut microbiome. In this exploratory...
protein, fiber, nutrition, quality, color
ARTICLE OPEN On-site colorimetric detection of Salmonella typhimurium Shengnan Wei1 , Zhenyue Su 1 , Xiangong Bu 1 , Xuening Shi 1 , Bo Pang 1 , Liang Zhang 1 , Juan Li1 ✉ and Chao Zhao 1 ✉ Rapid qualitative and quantitative detection of Salmonella typhimurium (S. typhimurium) takes an important role in ensuring food safety. Herein, a colorimetric assay aptasensor for S. typhimurium utilizing intrinsic peroxidase-like activity of gold nanoparticles embedded spherical covalent organic framework...
protein, color, storage, enzymes, safety
ARTICLE OPEN Enviroscore: normalization, weighting, and categorization algorithm to evaluate the relative environmental impact of food and drink products Saioa Ramos 1 ✉, Lucia Segovia 2,3 , Angela Melado-Herreros 1 , Maite Cidad 1 , Jaime Zufía 1 , Liesbet Vranken 3 and Christophe Matthys 2,4 A 5-scale label that relativizes the environmental impact of a given product referred to the impact of the European food basket is proposed. It was developed based on the Product Environmental Footprint...
flour, protein, nutrition, processing, quality
ARTICLE OPEN Regulation of viable/inactivated/lysed probiotic Lactobacillus plantarum H6 on intestinal microbiota and metabolites in hypercholesterolemic mice Yue Li1,2 , Mengling Chen1,2 , Yuxuan Ma1 , Yue Yang1 , Ying Cheng 1 , Huijing Ma 1 , Dayong Ren 1 ✉ and Ping Chen 1 ✉ Evidence suggests that probiotic interventions reduce non-communicable diseases (NCDs) risk. However, its therapeutic effect and mechanism are still unclear. To evaluate the hypocholesterolemic effect of Lactobacillus...
food science, flour, protein, quality, texture
ARTICLE OPEN Sensory and metabolite migration from tilapia skin to soup during the boiling process: fast and then slow Jiahui Chen 1,2 , Yinghua Nie 1,2 , Jiamin Xu 1,2 , Shudan Huang 1,2 , Jie Sheng 2 , Xichang Wang 2 and Jian Zhong 1,2 ✉ This study mainly studied sensory and metabolite migration from the skin to the soup in the boiling process of tilapia skin using content analysis, electronic nose technique, electronic tongue technique, and metabolomics technique based on ultra-high...
food science, wheat, flour, protein, fiber
ARTICLE OPEN Stronger gut microbiome modulatory effects by postbiotics than probiotics in a mouse colitis model Tao Zhang 1,2,3,4 , Weiqin Zhang 1,2,3,4 , Cuijiao Feng 1,2,3 , Lai-Yu Kwok1,2,3 , Qiuwen He 1,2,3 ✉ and Zhihong Sun 1,2,3 ✉ Probiotics are increasingly used as adjunctive therapy to manage gastrointestinal diseases, such as ulcerative colitis. However, probiotic use has posed some safety concerns. Thus, postbiotics are proposed as alternatives to probiotics in clinical applications....
protein, processing, quality, color, enzymes
ARTICLE OPEN Wuliangye Baijiu but not ethanol reduces cardiovascular disease risks in a zebrafish thrombosis model Hui Zhu 1,2,3,7 , Chaohua Lan 3,7 , Dong Zhao 2 ✉, Ning Wang 3 , Di Du 4 , Huibo Luo3 ✉, Huiqiang Lu 5 , Zhifu Peng 2 , Yumeng Wang 6 , Zongwei Qiao2 , Yong Huang 5 and Baoguo Sun1 ✉ Understanding how Baijiu facilitates blood circulation and prevents blood stasis is crucial for revealing the mechanism of Baijiu for cardiovascular disease (CVD) risk reduction. Here we established a...
wheat, protein, nutrition, processing, quality
ARTICLE OPEN An optimized antimicrobial peptide analog acts as an antibiotic adjuvant to reverse methicillin-resistant Staphylococcus aureus Xuan Chen 1,2 , Xiaoping Wu1,2 and Shaoyun Wang 2 ✉ The misuse of antibiotics in animal protein production has driven the emergence of a range of drug-resistant pathogens, which threaten existing public health security. Consequently, there is an urgent need to develop novel antimicrobials and new infection treatment options to address the challenges posed...
protein, color, enzymes, microorganisms, safety
ARTICLE OPEN Nomenclature of cell-cultivated meat & seafood products Marlana Malerich 1 ✉ and Christopher Bryant2 ✉ Cell-cultivated meat and seafood is getting closer to a reality for consumers in the US and around the world. However, regulators are still largely lagging behind on regulating production and labelling of these products. In a large experimental study using a representative US sample (N = 2653), we tested 9 different names for 3 different types of meat and seafood products in...
protein, fiber, nutrition, processing, quality
ARTICLE OPEN Novel time-domain NMR-based traits for rapid, label-free Olive oils profiling Vasco Rafael dos Santos 1,2,3 , Victor Goncalves2 , Peishan Deng 3 , Ana Cristina Ribeiro1,2 , Mariana Maia Teigao 2 , Bárbara Dias2 , Inês Mendes Pinto 2,4 , Juan Gallo 2 and Weng Kung Peng 2,3 ✉ Olive oil is one of the oldest and essential edible oils in the market. The classification of olive oils (e.g. extra virgin, virgin, refined) is often influenced by factors ranging from its complex inherent...
food science, nutrition, processing, quality, sensory
ARTICLE OPEN Dietary inclusion of nitrite-containing frankfurter exacerbates colorectal cancer pathology and alters metabolism in APCmin mice William Crowe 1 , Xiaobei Pan 1 , James Mackle 1 , Adam Harris 1 , Gary Hardiman 1 , Christopher T. Elliott 1,2 and Brian D. Green 1 ✉ Colorectal cancer (CRC) is the second most prevelant malignancy in Europe and diet is an important modifiable risk factor. Processed meat consumption, including meats with preservative salts such as sodium nitrite, have...
food science, flour, nutrition, processing, quality
ARTICLE OPEN Bioengineered intestinal tubules as a tool to test intestinal biological efficacy of lettuce species Paulus G. M. Jochems1 , Bo Heming 1 , Dmitry Lapin 2 , Naomi E. L. Moonen3 , Guido Van den Ackerveken 2 and Rosalinde Masereeuw 1 ✉ Lettuce (Lactuca sativa) is one of the most consumed and cultivated vegetables globally. Its breeding is focused on the improvement of yield and disease resistance. However, potential detrimental or beneficial health effects for the consumer are often...
antioxidants, protein, fiber, nutrition, quality
ARTICLE OPEN Effects of single plant-based vs. animal-based meals on satiety and mood in real-world smartphone-embedded studies Evelyn Medawar 1,2,3 ✉, Marie Zedler 1 , Larissa de Biasi 1 , Arno Villringer 1,2,3,4 and A. Veronica Witte 1,4 Adopting plant-based diets high in fiber may reduce global warming and obesity prevalence. Physiological and psychological determinants of plant-based food intake remain unclear. As fiber has been linked with improved gut-brain signaling, we hypothesized...
flour, protein, fiber, nutrition, quality
BRIEF COMMUNICATION OPEN Surface nanoengineering technology for the removal of sulfur compounds associated with negative attributes in wines Agnieszka M. Mierczynska-Vasilev 1 ✉, Allie C. Kulcsar1 , Panthihage Ruvini L. Dabare 2 , Krasimir A. Vasilev 2 and Marlize Z. Bekker 1 Volatile sulfur compounds (VSCs), such as hydrogen sulfide, methanethiol, and ethanethiol, are associated with ‘reductive’ aromas in wine and contribute to approximately 30% of all wine faults. These compounds can have a...
processing, quality, sensory, color, packaging
ARTICLE OPEN Cyclodextrin carboxylate improves the stability and activity of nisin in a wider range of application conditions Yao Hu1 , Kequan Xing 1 , Xiaojing Li2 , Shangyuan Sang 3 , David Julian McClements 4 , Long Chen1 , Jie Long1 , Aiquan Jiao 1 , Xueming Xu 1 , Jinpeng Wang5 ✉, Zhengyu Jin 1 ✉ and Chao Qiu1 ✉ Nisin is a natural bacteriocin that exhibits good antibacterial activity against Gram-positive bacteria. It has good solubility, stability, and activity under acidic conditions,...
food science, starch, protein, fiber, nutrition
ARTICLE OPEN Sensory, structural breakdown, microstructure, salt release properties, and shelf life of salt-coated air-dried yellow alkaline noodles Shin-Yong Yeoh 1 ✉, Hui-Ling Tan 2 , Lubowa Muhammad 3 , Thuan-Chew Tan 1,4 , Maizura Murad 1 and Azhar Mat Easa 1 ✉ Salt reduction in food has been employed to improve public health. The effects of salt coatings on sodium content, sensory properties, structural breakdown, microstructure, salt release properties, and shelf life of yellow alkaline...
food science, noodles, wheat, flour, starch
ARTICLE OPEN Partially hydrolyzed guar gum increased colonic mucus layer in mice via succinate-mediated MUC2 production Mariko Kajiwara-Kubota 1 , Kazuhiko Uchiyama 1 ✉, Kohei Asaeda 1 , Reo Kobayashi 1 , Hikaru Hashimoto 1 , Takeshi Yasuda 1 , Satoshi Sugino 1 , Takeshi Sugaya2 , Yasuko Hirai 3 , Katsura Mizushima 3 , Toshifumi Doi1 , Ken Inoue 1 , Osamu Dohi 1 , Naohisa Yoshida 1 , Takeshi Ishikawa 1 , Tomohisa Takagi 1,4 , Hideyuki Konishi 1 , Ryo Inoue 5 , Yoshito Itoh1 and Yuji Naito 3...
starch, protein, fiber, nutrition, microorganisms
ARTICLE OPEN Co-encapsulation of curcumin and quercetin with zein/HP- β-CD conjugates to enhance environmental resistance and antioxidant activity Chao Qiu1 , Zhiheng Zhang 1 , Xiaojing Li2 , Shangyuan Sang 3 , David Julian McClements 4 , Long Chen 1 , Jie Long 1 , Aiquan Jiao1 , Xueming Xu 1 and Zhengyu Jin 1 ✉ In this study, composite nanoparticles consisting of zein and hydroxypropyl beta-cyclodextrin were prepared using a combined antisolvent co-precipitation/electrostatic interaction...
food science, polyphenols, wheat, starch, protein
ARTICLE OPEN Metabolomics integrated with machine learning to discriminate the geographic origin of Rougui Wuyi rock tea Yifei Peng 1,2,7 , Chao Zheng 2,7 , Shuang Guo1,2 , Fuquan Gao 1,2 , Xiaxia Wang 2 , Zhenghua Du 2 , Feng Gao3 , Feng Su 3 , Wenjing Zhang3 , Xueling Yu3 , Guoying Liu4 , Baoshun Liu 5 , Chengjian Wu6 , Yun Sun1 , Zhenbiao Yang 2 ✉, Zhilong Hao1 ✉ and Xiaomin Yu 2 ✉ The geographic origin of agri-food products contributes greatly to their quality and market value. Here, we...
fiber, nutrition, processing, quality, sensory
ARTICLE OPEN Reference proteomes of five wheat species as starting point for future design of cultivars with lower allergenic potential Muhammad Afzal 1,5 , Malte Sielaff 2,5 , Ute Distler 2 , Detlef Schuppan 3,4,6 , Stefan Tenzer 2,6 and C. Friedrich H. Longin 1,6 ✉ Wheat is an important staple food and its processing quality is largely driven by proteins. However, there is a sizable number of people with inflammatory reactions to wheat proteins, namely celiac disease, wheat allergy and the...
antioxidants, wheat, flour, starch, protein
ARTICLE OPEN Meat food fraud risk in Chinese markets 2012–2021 Xiaoman Li 1 , Mingwu Zang 1 ✉, Dan Li1 , Kaihua Zhang1 , Zheqi Zhang1 and Shouwei Wang1 Food fraud is a major concern worldwide, and the majority of cases include meat adulteration or fraud. Many incidences of food fraud have been identified for meat products both in China and abroad over the last decade. We created a meat food fraud risk database compiled from 1987 pieces of information recorded by official circular information...
food science, wheat, starch, nutrition, processing
of the regulatory mechanism of acetylated Foxp3. Two-way ANOVA was used to analyze the significance of differences in the relative mRNA expression. Data are presented as means ± SEM (n = 3). *p < 0.05, **p < 0.01, ***p < 0.001, ****p < 0.0001. W. Song et al. 10 npj Science of Food (2023) 14 Published in partnership with Beijing Technology and Business University
food science, starch, protein, fiber, nutrition
ARTICLE OPEN High protein-containing new food by cell powder meat Bumgyu Choi 1 , Sohyeon Park 1 , Milae Lee 1 , Sungwon Jung 1 , Hyun Lee 2 , Geul Bang 3 , Jiyu Kim 1 , Heeyoun Hwang 3 , Ki Hyun Yoo 4 , Dongoh Han4 , Seung Tae Lee2,5 , Won-Gun Koh 1 and Jinkee Hong 1 ✉ Demand for a new protein source to replace meat is increasing to solve various issues such as limited resources and food shortages. Diverse protein sources are being developed, but alternative proteins such as plants or insects...
flour, protein, fiber, nutrition, processing
ARTICLE OPEN The potential of bamboo seeds for natural biofortification of dietary zinc and iron Qifang Hu 1,3 , Rong Wang1,3 , Lin Hu2 , Rong Chen 1 , Xuejun Yu 1 and Ji Feng Shao 1 ✉ Moso bamboo has been shown to accumulate high concentrations of iron and zinc in the seeds. However, the bioavailablity of iron and zinc in bamboo seeds is poorly understood. Here, we evaluated the bioaccessibility and bioavailability of iron and zinc in bamboo seeds by using an in vitro digestion protocol. Our...
wheat, starch, fiber, nutrition, processing
ARTICLE OPEN Tissue-like cultured fish fillets through a synthetic food pipeline Enbo Xu1,2,3,9 , Ruihao Niu 1,2,9 , Jihui Lao4,9 , Shengliang Zhang1,2,9 , Jie Li1,2 , Yiyuan Zhu 1,2 , Huimin Shi 3,5 , Qingqing Zhu 1,2 , Yijian Chen 4 , Yuyan Jiang 4 , Wenjun Wang1,2 , Jun Yin2,3,5 , Qihe Chen 1,2 , Xiao Huang 4,6 ✉, Jun Chen2,4,7,8 ✉ and Donghong Liu 1,2,3 ✉ Tissue-like cultured meats of some livestock have successfully been established by different approaches. However, the production of a...
food science, starch, protein, fiber, processing
ARTICLE OPEN Evaluating the prebiotic effect of oligosaccharides on gut microbiome wellness using in vitro fecal fermentation Dong Hyeon Lee1,7 , Hyunbin Seong1,7 , Daniel Chang 2 , Vinod K. Gupta 3,4 , Jiseung Kim 1 , Seongwon Cheon1 , Geonhee Kim 1,5 , Jaeyun Sung 3,4,6 ✉ and Nam Soo Han 1 ✉ We previously proposed the Gut Microbiome Wellness Index (GMWI), a predictor of disease presence based on a gut microbiome taxonomic profile. As an application of this index for food science research, we...
food science, fiber, nutrition, quality, color
ARTICLE OPEN Ginger essential oil and citral ameliorates atherosclerosis in ApoE−/− mice by modulating trimethylamine-N-oxide and gut microbiota Suraphan Panyod 1,2,12 , Wei-Kai Wu 3,4,12 , Sin-Yi Peng 1 , Yea-Jing Tseng 1 , Ya-Chi Hsieh 1 , Rou-An Chen 1 , Huai-Syuan Huang 1 , Yi-Hsun Chen 4 , Hsiao-Li Chuang 5 , Cheng-Chih Hsu 6 , Ting-Chin David Shen 7 , Kai-Chien Yang8 , Chi-Tang Ho 9 , Ming-Shiang Wu 4,10 ✉ and Lee-Yan Sheen 1,2,11 ✉ Recently, the role of the gut microbiota in diseases,...
food science, protein, nutrition, color, safety
ARTICLE OPEN Untargeted mass spectrometry-based metabolomics approach unveils biochemical changes in compound probiotic fermented milk during fermentation Yaru Sun 1,2,3,4 , Shuai Guo1,2,3,4 , Ting Wu1,2,3 , Jingwen Zhang1,2,3 , Lai-Yu Kwok1,2,3 , Zhihong Sun 1,2,3 , Heping Zhang 1,2,3 and Jicheng Wang 1,2,3 ✉ Probiotic functional products have drawn wide attention because of their increasing popularity. However, few studies have analyzed probiotic-specific metabolism in the fermentation...
starch, protein, nutrition, processing, quality
ARTICLE OPEN Hydroponic potato production in wood fiber for food security Krzysztof Kusnierek 1 ✉, Pia Heltoft 2 , Per Jarle Møllerhagen 2 and Tomasz Woznicki 2 ✉ The resilience of global food security is a critical concern. Facing limited access to land and potential disruption of the food markets, alternative, scalable, and efficient production systems are needed as a complementary buffer for maintenance of food production integrity. The purpose of this study was to introduce an alternative...
starch, fiber, nutrition, quality, texture
ARTICLE OPEN Molecular structure and characteristics of phytoglycogen, glycogen and amylopectin subjected to mild acid hydrolysis Bo Pan 1 , Ningjing Zhao1 , Qiuqi Xie 1 , Yungao Li 1 , Bruce R. Hamaker 1,2 and Ming Miao 1 ✉ The structure and properties of phytoglycogen and glycogen subjected to acid hydrolysis was investigated using amylopectin as a reference. The degradation took place in two stages and the degree of hydrolysis was in the following order: amylopectin > phytoglycogen >...
food science, starch, protein, nutrition, processing
ARTICLE OPEN Saturated fat replacement in short dough biscuits with HPMC and lecithin stabilised nanoemulsions Jansuda Kampa 1 , Stephanie P. Bull 1 , Antonio Signorello 1 , Richard A. Frazier1 and Julia Rodriguez-Garcia 1 ✉ Biscuits contain high proportions of saturated fats, which could lead to an adverse health effect. The objective of this study was to study the functionality of a complex nanoemulsion (CNE), stabilised with hydroxypropyl methylcellulose and lecithin, when used as a...
food science, wheat, flour, starch, protein
ARTICLE OPEN Single-nucleus and bulk RNA sequencing reveal cellular and transcriptional mechanisms underlying lipid dynamics in high marbled pork Liyi Wang 1,2,3 , Xueyan Zhao 4 , Shiqi Liu1,2,3 , Wenjing You 1,2,3 , Yuqin Huang 1,2,3 , Yanbing Zhou 1,2,3 , Wentao Chen 1,2,3 , Shu Zhang 1,2,3 , Jiying Wang 4 , Qiankun Zheng 5 , Yizhen Wang 1,2,3 and Tizhong Shan 1,2,3 ✉ Pork is the most consumed meat in the world, and its quality is associated with human health. Intramuscular fat (IMF)...
protein, fiber, nutrition, processing, quality
ARTICLE OPEN Immunomodulatory activity of semen Ziziphi Spinosae protein: a potential plant protein functional food raw material Hongyin Zhang 1 , Fengqin Xiao 1 , Jia Li1 , Rongxin Han 1 , Guangzhe Li 1,2 , Zhiqiang Wan 1,2 , Shuai Shao1,2 , Daqing Zhao1,2 ✉ and Mingming Yan 1,2 ✉ Semen Ziziphi Spinosae protein (SZSP) is a new plant protein resource with good food functional properties and health care function. However, the biological activity of SZSP has not been further studied, which...
flour, protein, nutrition, processing, quality
ARTICLE OPEN Rapid analysis of meat floss origin using a supervised machine learning-based electronic nose towards food authentication Linda Ardita Putri 1,2 , Iman Rahman 1,2 , Mayumi Puspita 1,2,3 , Shidiq Nur Hidayat 1 , Agus Budi Dharmawan 1,4 , Aditya Rianjanu 5 , Sunu Wibirama 6 , Roto Roto 7 , Kuwat Triyana 2,8 ✉ and Hutomo Suryo Wasisto 1 Authentication of meat floss origin has been highly critical for its consumers due to existing potential risks of having allergic diseases or...
wheat, starch, protein, fiber, processing
ARTICLE OPEN Predicting the storage time of green tea by myricetin based on surface-enhanced Raman spectroscopy Mengxuan Xiao 1 , Yingqi Chen1 , Fangling Zheng 1 , Qi An 1 , Mingji Xiao 1 , Huiqiang Wang 1 , Luqing Li1 and Qianying Dai 1 ✉ The quality of green tea changes rapidly due to the oxidation and degradation of polyphenols during storage. Herein, a simple and fast Surface-enhanced Raman spectroscopy (SERS) strategy was established to predict changes in green tea during storage. Raman...
polyphenols, fiber, processing, quality, sensory
ARTICLE OPEN Water usability as a descriptive parameter of thermodynamic properties and water mobility in food solids Tingting Cui1,2,4 , Xukai Wu1,4 , Tian Mou 3 ✉ and Fanghui Fan 1,2 ✉ A classic problem in preservation is the microbes can grow in low-moisture foods. In this paper, the water sorption, and thermodynamic properties of glucose/WPI solid matrices were measured, while their molecular mobility was analyzed and associated with the microbial growth of D. Hansenii at various aw and 30...
food science, wheat, protein, processing, quality
ARTICLE OPEN Tween emulsifiers improved alginate-based dispersions and ionic crosslinked milli-sized capsules Yulu Zheng 1,2 , Ye Zi2 , Cuiping Shi 1 , Huan Gong2 , Hongbin Zhang3 , Xichang Wang2 and Jian Zhong 1,2 ✉ The blending of surfactants might change the properties of alginate-based oil encapsulation preparations. Herein, the effects of Tween series (Tween 20, 40, 60, and 80) blending on the fish oil-encapsulated sodium alginate dispersions and calcium alginate capsules were studied....
food science, starch, protein, nutrition, processing
ARTICLE OPEN Fungus-derived protein particles as cell-adhesive matrices for cell-cultivated food Yu Xing Teo 1,4 , Kah Yin Lee 1,4 , Corinna Jie Hui Goh 2 , Loo Chien Wang 3 , Radoslaw M. Sobota 3 , Keng-Hwee Chiam2 , Chan Du 1 ✉ and Andrew C. A. Wan 1 ✉ Cell-adhesive factors mediate adhesion of cells to substrates via peptide motifs such as the Arg–Gly–Asp (RGD) sequence. With the onset of sustainability issues, there is a pressing need to find alternatives to animal-derived cell-adhesive...
protein, fiber, processing, texture, color
ARTICLE OPEN Approach for quick exploration of highly effective broad- spectrum biocontrol strains based on PO8 protein inhibition Mei Gu1,2 , Jiayun Fu 1,2 , Honglin Yan 1,2 , Xiaofeng Yue 1,2,3 , Shancang Zhao 4 ✉, Qi Zhang 1,2,3,5,6 ✉ and Peiwu Li 1,2,3,6,7 ✉ Aflatoxin is a group of strongly toxic and carcinogenic mycotoxins produced by Aspergillus flavus and other Aspergillus species, which caused food contamination and food loss problems widely across the world especially in developing...
protein, nutrition, processing, quality, color
ARTICLE OPEN Short-term high-fat diet consumption impairs synaptic plasticity in the aged hippocampus via IL-1 signaling Brigitte M. González Olmo1,2 , Menaz N. Bettes2 , James W. DeMarsh 2 , Fangli Zhao3 , Candice Askwith3 and Ruth M. Barrientos 2,3,4,5 ✉ More Americans are consuming diets higher in saturated fats and refined sugars than ever before. These trends could have serious consequences for the older population because high-fat diet (HFD) consumption, known to induce...
protein, nutrition, processing, safety, analysis
ARTICLE OPEN Ablation of the gut microbiota alleviates high-methionine diet-induced hyperhomocysteinemia and glucose intolerance in mice Wenqiang Li1,2 , Yiting Jia 1,2 , Ze Gong 1,2 , Zhao Dong 1,2 , Fang Yu 1,2 , Yi Fu 1,2 , Changtao Jiang1,2,3,4 ✉ and Wei Kong 1,2 ✉ A high-methionine (HM) diet leads to hyperhomocysteinemia (HHcy), while gastrointestinal tissue is an important site of net homocysteine (Hcy) production. However, the role of the gut microbiota in host HHcy remains obscure....
protein, nutrition, processing, color, enzymes
ARTICLE OPEN The effect of macromolecular crowding degree on the self- assembly of fatty acid and lipid hydrolysis Yu-Long Sun1,2 , Bing-Qiang Ge, Mi-Zhuan Li1 , Lei Wang and Zhong-Xiu Chen 1 ✉ Investigation on the physiochemical nature involved in the production of fatty acid catalyzed by the vesicles is of importance to understand the digestion of lipid. In this paper, the effects of crowding degree, which was constructed by polyethylene glycol (PEG), on the autocatalytic production of fatty...
food science, analysis, chemistry, rheology, bioactive
BRIEF COMMUNICATION OPEN Rational design of alcoholic fermentation targeting extracellular carbon Daisuke Watanabe 1 ✉, Mikiya Kawashima1 , Naoya Yoshioka1 , Yukiko Sugimoto 1 and Hiroshi Takagi 1 Breeding yeast strains for industrial alcoholic fermentation requires laborious screening due to the lack of in vivo modification strategies. Here we show that quiescence-specific cell wall thickening via synthesis of a major component, 1,3-β-glucan, critically antagonizes cellular fermentation...
protein, quality, sensory, storage, fermentation
BRIEF COMMUNICATION OPEN Comparison of the relative impacts of acute consumption of an inulin-enriched diet, milk kefir or a commercial probiotic product on the human gut microbiome and metabolome Liam H. Walsh 1,2 , Aaron M. Walsh 1,2,3 , Isabel Garcia-Perez4 , Fiona Crispie 1,3 , Adele Costabile 5 , Richard Ellis 6 , Jim Finlayson 7 , Laura A. Finnegan 1,3 , Marcus J. Claesson 2,3 , Elaine Holmes 4 and Paul D. Cotter 1,2,8 ✉ It has been established that the human gut microbiota is central to...
wheat, protein, fiber, nutrition, processing
ARTICLE OPEN Inkjet-based surface structuring: amplifying sweetness perception through additive manufacturing in foods Johannes Burkard 1,2 ✉, Lucas Kohler1 , Tanja Berger 1 , Mitsuko Logean1 , Kim Mishra1 , Erich J. Windhab 1 and Christoph Denkel 2 Additive manufacturing (AM) is creating new possibilities for innovative tailoring of food properties through multiscale structuring. This research investigated a high-speed inkjet-based technique aimed to modify sweetness perception by creating...
food science, protein, fiber, nutrition, processing
ARTICLE OPEN Breeding from 1891 to 2010 did not increase the content of amylase/trypsin-inhibitors in wheat (Triticum aestivum) Sabrina Geisslitz 1,2 ✉, Darina Pronin2 , Manjusha Neerukonda 3 , Valentina Curella 3 , Sibylle Neufang 3 , Sandra Koch 3 , Heiko Weichert 4 , Hans Weber4 , Andreas Börner 5 , Detlef Schuppan 3,6,7 and Katharina Anne Scherf 1,2,7 ✉ The prevalence of hypersensitivities towards wheat has increased in the last decades. Apart from celiac disease these include allergic and...
wheat, flour, starch, protein, fiber
ARTICLE OPEN Applying federated learning to combat food fraud in food supply chains Anand Gavai 1,2 , Yamine Bouzembrak 2,3 ✉, Wenjuan Mu 2 , Frank Martin 4 , Rajaram Kaliyaperumal 5 , Johan van Soest6,7 , Ananya Choudhury 7 , Jaap Heringa 8 , Andre Dekker 7 and Hans J. P. Marvin 2,9 Ensuring safe and healthy food is a big challenge due to the complexity of food supply chains and their vulnerability to many internal and external factors, including food fraud. Recent research has shown that...
processing, quality, storage, safety, analysis
ARTICLE OPEN PO2/TransformON, an ontology for data integration on food, feed, bioproducts and biowaste engineering Magalie Weber 1 ✉, Patrice Buche 2 , Liliana Ibanescu 3 , Stéphane Dervaux3 , Hervé Guillemin 4,5 , Julien Cufi2 , Michel Visalli 6,7 , Elisabeth Guichard 6 and Caroline Pénicaud 8 We are witnessing an acceleration of the global drive to converge consumption and production patterns towards a more circular and sustainable approach to the food system. To address the challenge of...
food science, protein, nutrition, processing, quality