Journal of the Science of Food and Agriculture最新文献

Background: Oak barrels are widely used in wine and spirit aging, where oxygen transmission plays a key role in the development of chemical and sensory properties. In cooperage, stave selection is traditionally based on grain width; however, the extent to which grain and wood macrostructure determine oxygen transmission under barrel conditions remains poorly understood, particularly for American oak.

Results: The macrostructure and oxygen transmission rate (OTR) of 214 American oak (Quercus alba) staves were characterized under conditions simulating barrel use, with wood exposed to air on one side and a model wine solution on the other. Macrostructural parameters - density, porosity, growth-ring features, earlywood and latewood widths and ratios, medullary ray characteristics, impregnation, and grain - were quantified by image-based analysis and related to OTR. Compared to previously reported French oak (Quercus petraea), American oak showed higher density, lower porosity, wider growth rings, and greater interannual growth variability. OTR values varied substantially among staves and were on average approximately 68% lower than those reported for French oak. Grain showed only a weak relationship with OTR, and staves with similar grain displayed markedly different oxygen transmission. Multivariate analysis indicated that OTR is not controlled by any single macrostructural parameter but results from the combined effects of wood anatomy, growth patterns, structural orientation, and liquid impregnation.

Conclusion: These findings highlight the limitations of traditional cooperage descriptors for predicting oxygen transmission and provide a basis for improved wood selection targeting specific oxygenation profiles. with direct implications for barrel choice and wine quality. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Background: Stabilizing grain production in double-cropping rice areas depends largely on early rice; however, its production is often considered a reserve due to high-temperature stress during the grain filling stage, leading to poor quality and low market acceptance. High-quality late rice early planting-continuous cropping (HLREP-CC) model was proposed to improve grain quality in early-season rice under limited high-quality early rice varieties. Two high-quality late indica rice varieties were selected as test materials to explore the superiority of the HLREP-CC model. Meanwhile, we compared the differences in rice yield and quality between the early and late seasons across three ecological planting areas in China: central Jiangxi (C-Jx), south-central Jiangxi (SC-Jx), and southern Jiangxi (S-Jx).

Results: The HLREP-CC model significantly increased yield cooking and eating quality in the early season; although processing and appearance quality decreased in the early-season rice, it is recommended to select varieties with an environmentally quality-insensitive variety. As latitude decreased, rice processing and appearance, and nutritional quality enhanced; the cooking and eating quality depended on the rice variety.

Conclusion: There are significant differences in the performance of this model among different ecological zones. The SC-Jx had the highest yield and best comprehensive performance, as it can balance yield and maintain good rice quality, making it the ideal core promotion area. The S-Jx region exhibited superior processing and appearance quality but slightly lower yield, requiring careful variety selection. The C-Jx showed limited potential due to significantly lower early-season yield and quality. © 2026 Society of Chemical Industry.

Background: The interactive effects of nutrient supply and light supplementation on medicinal plants remain unclear. This study aimed to investigate these effects on Glechoma longituba, a widely used traditional medicinal plant.

Methods: This greenhouse experiment used a fully factorial design (with/without nutrients, with/without supplemental lighting) to investigate these effects on G. longituba.

Results: Nutrient addition and supplemental lighting synergistically increased total mass and node number. Supplemental lighting enhanced the bioactive and nutritional constituents. Nutrient addition increased the levels of protein and sugars but reduced the levels of flavonoids and chlorogenic acid. However, supplemental light partially reversed the decreases in chlorogenic acid. Nutrients were the primary driver of microbial shifts, reducing bacterial diversity but increasing fungal diversity and altering metabolic pathways. Supplemental lighting affected bacterial communities only when no nutrients were added. Bacterial communities correlated with aboveground biomass and root-shoot ratio, indicating roles in nutrient cycling and plant growth promotion. Fungi correlated only with root-shoot ratio, suggesting functions in carbon allocation and resource partitioning.

Conclusion: Nutrient addition and supplemental lighting synergistically enhance growth but have contrasting effects on medicinal quality of G. longituba. Supplemental lighting improves yield and medicinal constituents, mitigating medicinal quality decline from nutrient addition. Nutrients dominate soil microbial community shifts, while light affects bacteria only under nutrient limitation. These findings reveal the differential regulatory effects of light and nutrients on the yield and medicinal quality of G. longituba, and highlight the importance of balanced nutrient and light management for the sustainable cultivation of this medicinal plant. © 2026 Society of Chemical Industry.

Background: Buriti oil (Mauritia flexuosa) (BO) possesses high nutritional and functional value due to its carotenoids, phenolics, and unsaturated fatty acids, which exhibit antioxidant and antimicrobial properties. However, its lipophilic nature and susceptibility to oxidation limit its industrial application. Nanoencapsulation overcomes these obstacles by increasing oxidative stability and water dispersibility and by enhancing bioactivity. This study investigated the effects of BO nanoencapsulation in porcine gelatin (OPG) on toxicity (cell cultures and Caenorhabditis elegans), simulated digestion, as well as redox-modulating, antioxidant, and antifungal properties.

Results: The OPG nanoformulation had a diameter of 69.72 nm, a high encapsulation efficiency (95.79%), and high water dispersibility (79.91%). No activity was observed against human cervical cancer cells (HeLa) or Chinese hamster ovary cells (CHO-K1) for either OPG or BO, but both exhibited activity against 3T3 cells (P < 0.05) at 500 μg mL⁻¹. In C. elegans assays, no toxicity on egg hatching or body size was observed at the evaluated concentrations (0.1, 0.2, and 1.0 mg mL^-1). Linoleic acid was preferentially released in the intestinal phase (56.12%) during simulated digestion. Compared with BO (2.24 ± 0.003 mg ascorbic acid equivalent [AAE] g⁻¹), OPG exhibited a significantly higher total antioxidant capacity (23.40 ± 0.004 mg AAE g⁻¹), greater antifungal activity against Candida spp. (minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) = 5 mg mL⁻¹), and an enhanced redox-modulating dose-response in C. elegans.

Conclusion: Buriti oil nanoparticles in porcine gelatin were safe in cellular and animal models in a dose-dependent manner while demonstrating antifungal efficacy against Candida spp. The nanoencapsulation technology protects the oil from gastric digestion, ensuring intestinal release and enhancing antioxidant capacity. These results demonstrate that nanoencapsulation enhanced the bioactive properties of BO. © 2026 Society of Chemical Industry.

Background: Fluoroquinolone (FQ) antibiotics persist in the environment, posing risks to ecosystems and public health through antimicrobial resistance and bioaccumulation. Effective analytical methods are essential for monitoring these residues and enforcing regulations to limit antibiotic pollution.

Results: This study developed validated reversed-phase high-performance liquid chromatography (RP-HPLC) approaches for the simultaneous detection of five FQs: norfloxacin (NFX), levofloxacin (LFX), enrofloxacin (ENR), ofloxacin (OFX), and ciprofloxacin (CFX). Two chromatographic methods were required due to structural similarities between LFX and OFX. Method I, using an Eclipse Plus phenyl hexyl column, produced retention times of 5.2 min for NFX, 5.7 min for LFX, and 7.9 min for ENR. Method II, utilizing a YMC C18 column, yielded retention times of 8.9 min for OFX and 10.7 min for CFX. Both methods demonstrated high selectivity, specificity, linearity (R ² > 0.998), and precision (relative standard deviation (RSD) < 2 %), with Photodiode Array (PDA) detection at 280 nm. Validation followed International Council for Harmonisation of Technical Requirements for Pharmaceuticals for Human Use (ICH) Q2R2 guidelines. Environmental samples from West Bengal, including water, soil, chicken muscle, and fish skin, were processed using solid-phase extraction. Residues of all five FQs were detected, ranging from 0.1 to 1.4 μg g^-1. Ofloxacin and CFX were more frequently found in animal-derived samples, whereas NFX and ENR were predominant in water and soil.

Conclusion: The validated RP-HPLC methods provide robust tools for monitoring FQ residues in diverse matrices. The widespread contamination observed highlights the urgent need for stronger surveillance, stricter regulatory enforcement, and comprehensive risk assessment to mitigate antimicrobial resistance and protect public health. © 2026 Society of Chemical Industry.

Background: Ultrasound-assisted covalent modification offers a promising approach for fabricating protein-polysaccharide-polyphenol ternary complexes as advanced Pickering emulsion stabilizers, yet facile preparation strategies remain underexplored. This study aimed to develop an ultrasound-assisted covalent modification strategy for preparing whey protein isolate-inulin-proanthocyanidin (WPI-I-PC) ternary complexes and evaluate their functional performance, particularly as Pickering emulsion stabilizers.

Results: The WPI-I-PC complexes were prepared by pH adjustment and wet-heating method with or without ultrasonic assistance. The incorporation of PC markedly decreased the particle size and surface hydrophobicity while altering the secondary structure of WPI. Compared with WPI-PC binary complexes (covalent or non-covalent) and WPI-I-PC ternary non-covalent complexes, the WPI-I-PC covalent complexes prepared with ultrasound-assisted wet-heating method at pH 10 exhibited superior thermal stability, emulsifying activity, and antioxidant capacity. Notably, ultrasound-assisted preparation for 72 min (WPI-I-PC (c)) achieved comparable functionality to the 4 h wet-heating method (WPI-I-PC (4 h)), with a smaller particle size (384.50 versus 476.03 nm). In Pickering emulsions, the WPI-I-PC covalent complexes markedly improved emulsion performance, as reflected by a reduction in flocculation index (from 32.00% for WPI to 7.92% for WPI-I-PC (4 h) and 8.24% for WPI-I-PC (c)) and an increase in interfacial protein adsorption content (from 76.80% to 84.92% and 84.37%, respectively). Furthermore, WPI-I-PC (c) demonstrated outstanding stability and enhanced antioxidant activities.

Conclusion: Ultrasound-assisted covalent modification enabled rapid fabrication of WPI-I-PC ternary complexes with enhanced structural and functional properties. The resulting Pickering emulsions demonstrated outstanding stability and antioxidant activity, offering an efficient strategy for developing novel food-grade emulsion stabilizers with potential applications in functional food delivery systems. © 2026 Society of Chemical Industry.

Background: Instant-pounded yam flour (poundo flour) provides a convenient and time-saving alternative to the traditional yam pounding method. This study explores the optimization of processing conditions for poundo flour production from precooked sweet potato tubers, aiming to enhance its functional properties for improved quality and efficiency in food applications.

Results: Response surface methodology, incorporating a central composite rotatable design, was adopted to evaluate the effects of slice thickness (1-5 mm), precooking time (5-25 min), and drying temperature (40-80 °C) on bulk density (BD), swelling capacity (SC), water absorption capacity (WAC), oil absorption capacity (OAC), and gelatinization temperature (GT). High coefficients of determination (R ² values) were obtained, indicating strong relationships between the processing variables and response parameters. During optimization, BD, SC, and WAC were maximized, while OAC and GT were minimized to improve hydration, swelling and thickening behaviour, reduce oil retention, and lower energy requirements during cooking. The optimal processing conditions were identified as slice thickness of 4 mm, precooking time of 10 min, and drying temperature of 53.27 °C. The predicted values of BD, SC, WAC, OAC, and GT, under these conditions, were 0.930 g cm^-3, 0.33 g g^-1, 0.138 g g^-1, 0.376 g g^-1 and 63.92 °C, respectively. Experimental validation yielded corresponding values of 0.915 g cm^-3, 0.34 g g^-1, 0.140 g g^-1, 0.370 g g^-1 and 63.50 °C, with percentage errors below 3% for all responses.

Conclusion: The close agreement between predicted and experimental results confirms the adequacy and reliability of the developed models for predicting and optimizing the functional characteristics of the poundo flour. © 2026 Society of Chemical Industry.

Background: Legume protein hydrolysates have garnered significant attention because of their multifunctional properties and potential applications in agriculture, food, and health sectors. In this study, red bean protein (RP) was extracted and subjected to Alcalase hydrolysis to obtain red bean protein hydrolysate (RPH). Subsequently, the protein hydrolysate was incorporated into corn starch (CS) to prepare corn starch/red bean protein hydrolysate complex (CS-RPH), aiming to control the sugar release during gastrointestinal digestion of native starch.

Results: RPH showed higher ABTS free radical scavenging activity, whereas FRAP activity experienced a significant drop compared to crude protein. In addition, foaming ability of RPH was remarkably improved and the protein fractions were shown to have molecular weight in the range of 15-20 kDa, in reference to 50-70 kDa of crude counterparts, as illustrated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Furthermore, RPH exhibited little cytotoxicity at a dose below 2000 μg mL^-1, despite minimal anti-inflammatory efficacy against pro-inflammatory cytokines nitric oxide and interleukin-6. For the development of CS-RPH, 2% RPH was added to 10% gelatinized CS and further subjected to in vitro gastrointestinal digestion for evaluating the sugar release. The results showed that RPH reduced 4.82% sugar release of CS, highlighting its potential in health-related application.

Conclusion: Alcalase hydrolysis successfully converted red bean protein into bioactive hydrolysates with improved functional properties. Incorporation of red bean protein hydrolysate into corn starch effectively reduced sugar release during simulated gastrointestinal digestion, demonstrating its potential as a functional ingredient for developing low-glycemic foods and managing postprandial glucose response. © 2026 Society of Chemical Industry.

Background: Fermentation plays a critical role in determining the quality and aroma of cigar tobacco; however, the interactions between phyllospheric microbial succession and volatile flavor compound (VFC) formation remain insufficiently understood. This study aimed to elucidate the associations between microbial community dynamics and flavor development during tobacco fermentation using a multi-omics approach.

Results: Distinct stage-dependent shifts in microbial communities were observed across unfermented (F1), mid-fermentation (F2), and final-fermentation (F3) stages. Bacterial diversity showed a 'first-decrease-then-increase' trend, with Staphylococcus dominating mid-fermentation (relative abundance > 97%) and keystone genera (Methylobacterium-Methylorubrum, Aerococcus) enriching at the final stage. Fungal communities were persistently dominated by Aspergillus throughout fermentation. Volatile metabolomics identified 47 differentially abundant flavor compounds, with aldehydes (e.g. benzaldehyde, nonanal) and alcohols (e.g. 1-pentanol) significantly enriched post-fermentation. Correlation analyses revealed stronger associations between bacterial communities and VFCs compared to fungi, with Aerococcus showing significant positive correlations with key upregulated compounds (P < 0.05). Functional prediction suggested that carbohydrate, amino acid, and lipid metabolism pathways may contribute to VFC formation.

Conclusion: This study demonstrates that microbial succession is closely associated with chemical transformation and flavor development during cigar tobacco fermentation. Bacterial taxa, particularly Aerococcus, may play important roles in shaping volatile profiles. These findings provide a theoretical basis for future microbial regulation strategies aimed at improving fermentation quality. © 2026 Society of Chemical Industry.

Background: The properties of pea protein isolate (PPI), comprising a sustainable plant-derived protein for which the full functional potential in complex food matrices remains unrealized as a result of inherent limitations in food applications, are investigated in this work under gamma (γ) irradiation (0-10 kGy). The study used non-thermal physical treatment, namely γ irradiation, using ionizing radiation from a ⁶⁰Co source, which causes controlled structural rearrangements in macromolecules.

Results: Fourier transform infrared spectroscopy deconvolution revealed irradiation-induced changes: partial unfolding of secondary structures (α-helix/β-sheet), whereas scanning electron microscopy showed fragmented morphology (4-8 kGy) and aggregated clusters. Functional properties peaked at 8 kGy with solubility, emulsifying activity and water/oil-holding capacity, whereas 10 kGy enhanced emulsion stability but reduced solubility because of disulfide cross-linking.

Conclusion: This study establishes 8 kGy as the critical threshold for balancing structural flexibility and functionality of PPI, providing a non-thermal strategy for tailoring plant proteins in next-generation foods. Physicochemical studies linked these changes to disulphide bond breaking, free sulfhydryl dynamics and fluorophore exposure. These results highlight γ irradiation as a flexible approach to modify PPI activity, hence balancing structural changes with particular dietary applications. © 2026 Society of Chemical Industry.