European Food Research and Technology最新文献

Large-scale hydrodistillation of Mentha essential oils generates by-products, notably spent solid biomass and post-distillation process water (stillage). Although often discarded, these side-streams may retain phenolic constituents for circular-bioeconomy valorization. The overarching objective was to establish which genotype–stream combinations yield the greatest estimated yield-weighted phenolic output, so that these side-streams can be prioritized quantitatively. Here, 11 Mentha genotypes (nine Mentha × piperita cultivars, one Mentha × dumetorum, and one Mentha arvensis) were assessed using a standardized three-matrix framework: A (non-distilled dried herb), B (post-distillation solid residue), and S (freeze-dried solids recovered from stillage). Matrices A and B were 70% (v/v) ethanol extracts; S comprised stillage-derived solids recovered by freeze-drying. Eleven targeted phenolics were quantified by high-performance liquid chromatography with photodiode-array detection (HPLC–PDA); for the newly analyzed B and S streams each analytical solution was injected in triplicate to document instrumental repeatability, so genotype-level comparisons represent preliminary trends rather than independently replicated biological differences. Eriocitrin and rosmarinic acid dominated the targeted profile. Yield-weighted outputs (mg per 100 g initial dry biomass) and concentration-based retention indices supported screening-level cultivar–stream evaluation, with ‘Citaro’ ranking first for the stillage-derived S stream and ‘Granada’ first for the solid residue (B). Summed across genotypes, the stillage-derived solids accounted for 82% of the estimated yield-weighted side-stream output and the two side-streams together for a comparable output to the herb extract, identifying stillage as the priority recovery stream. The A–B–S framework thus provides a practical basis for prioritizing genotype–stream combinations, pending validation under biologically replicated, multi-season conditions.

Hybrid sunflower (Helianthus annuus) seeds and metabolome are underexplored relative to non-hybrid variants, and may hold potential health benefits for discovery of novel quorum sensing (QS) modulators. Hence, this study utilized computational metabolomics in profiling six hybrid H. annuus cultivars, and cheminformatics to model metabolites against the key sensing protein of Pseudomonas aeruginosa, LasR. Chemometrics modelling showed cultivar-related metabolite profiles [more chlorogenic acids and calceolariosides in Syngenta (SY), Pannar and P65 cultivars]. Findings revealed 60 putatively annotated metabolites with 12,13-DiHOME, xanthosine, calceolarioside A and B, farnesol, and cotinine reported for the first time in sunflower seeds. Three lead metabolites (calceolarioside B, rosmarinic and chlorogenic acids) formed thermodynamically stable interactions with key residues (Tyr88, Phe96, Thr110, and Ser124) following a 100 ns simulation at the LasR active site. Lead ligands-LasR complexes also showed significant hydrophobic and hydrogen bond interactions. All leads showed lowest binding free energy (∆G_bind) from − 53.46 kcal/mol (calceolarioside B) to – 45.51 kcal/mol (rosmarinic acid) compared to the autoinducer (– 41.12 kcal/mol) and reference standard, cinnamaldehyde (– 16.30 kcal/mol). Pharmacokinetics prediction revealed that leads were explorable within and beyond Lipinski’s rule of 5. Quantum reactivity attributes supported the streamlined selection of the top two metabolites, calceolarioside B and rosmarinic acid. This study generated first time, comprehensive metabolomic landscape/richness (terpenoids, phenolic acids, alkaloids, amino acids) of six H. annuus hybrid seed cultivars, thus giving credence to the agricultural development of these seed variants. The identified lead metabolites could be explorable as novel LasR modulators following added validation (in vivo, in vitro) steps.

This narrative review aimed to comprehensively analyse the relationship between the structural and functional properties of lipid transfer proteins (LTPs) and the mechanisms of severe allergic reactions, with an emphasis on the clinical significance of sensitisation to stone fruits. The review synthesised published evidence on structural and functional protein properties, pathogenetic mechanisms, comparisons with other allergens, and diagnostic approaches. The reviewed literature provides the strongest direct evidence of thermal and/or digestive resistance for Pru p 3 from peach and Pru av 3 from cherry, while Pru ar 3 from apricot shows lower digestive resistance and the cited primary study of Pru d 3 from plum did not quantify its thermal or digestive stability. The literature also identifies allergen-specific immunoglobulin E (IgE), basophil activation test (BAT) results, a history of anaphylaxis, polysensitisation, cross-reactivity, and cofactors as clinically relevant considerations in the assessment of LTP allergy. The proposed use of these markers for risk stratification is theoretical and was not independently validated in this review. The synthesis may support the development of personalised diagnostic strategies and prevention of severe allergic reactions associated with LTP sensitisation.

Foods containing resistant starch (RS) have the potential to regulate blood glucose levels, but the preparation of high-amylopectin cassava starch with high resistant starch type 3 (RS3) content is still challenging. Herein, RS₃ was prepared by mechanical activation (MA) combined with enzymatic hydrolysis using high-amylopectin cassava starch as the raw material. The RS₃ content in the starch treated with MA and enzymatic hydrolysis (EMS) was 23.6%, while the RS₃ contents in the starch treated with only enzymatic hydrolysis (ES) and only MA (MS) were 13.6% and 9.9%, respectively. The MA treatment effectively disrupted the crystalline regions of starch, accelerating the enzymatic hydrolysis efficiency of pullulanase, which could generate more short amylose chains suitable for retrogradation, leading to an increase in RS₃ content. Moreover, EMS was used to prepare biscuits, and their in vitro predicted glycemic index (pGI) was determined to be 53.3, indicating a low predicted glycemic impact in the applied digestion model and suggesting the potential of EMS for blood glucose regulation. This study provides a new method for producing RS₃ and functional low-GI foods from high-amylopectin starch.

This study evaluated the effects of pectinase-assisted maceration (0, 100, and 200 ppm ROHAPECT^® MC) and pasteurization on juice yield, colour characteristics, sugars, organic acids, and phenolic compounds in aronia (Aronia melanocarpa L. cv. ‘Nero’) and haskap (Lonicera caerulea L. cv. ‘Aurora’) juices. Berry mashes were preheated to 50 °C and incubated with pectinase for 1 h prior to pressing. Enzymatic maceration significantly improved juice yield in both fruits, with increases of 5.6% in aronia and 11.0% in haskap at the highest enzyme concentration. Total sugars increased by 13.3% in aronia and 9.5% in haskap compared with the thermomacerated control, while total organic acids increased by 16.8% and 11.8%, respectively. Enzymatic treatment also significantly affected colour parameters, generally increasing lightness and redness in both juices. The sum of quantified phenolic compounds increased by 6.5% in aronia and 5.7% in haskap following treatment with 200 ppm pectinase. Anthocyanin concentration was not significantly affected in aronia juice but increased by 5.1% in haskap at the highest enzyme concentration. Principal component analysis further demonstrated that enzyme concentration was the main factor affecting the phenolic composition of both juices, whereas pasteurization had a less significant effect. Overall, pectinase-assisted maceration enhanced juice yield and improved the extraction of sugars, organic acids, and phenolic compounds in both aronia and haskap juices. However, differences in concentration of individual phenolic subclasses, particularly anthocyanins, indicate that the effectiveness of enzymatic maceration is dependent on the characteristics of the fruit matrix.

In recent years, oleogels have attracted growing interest as solid fat alternatives. This study developed composite oleogels from soybean oil using 2 wt% acid-modified soy protein isolate and varying DATEM concentrations (1–9 wt%) as oleogelators. Increasing DATEM content promoted β and β′ crystal formation, creating a more compact crystalline network. This significantly enhanced oil-binding capacity (reaching 89.99% in SD9), apparent viscosity, viscoelastic moduli, and thermal stability. The oleogel with the lowest DATEM content (1 wt%) showed superior thixotropic recovery. The 3D composite network, co-constructed by DATEM crystals and the COS-SPI complex, was stabilized primarily via hydrogen bonds and Van der Waals forces. When compared to pure soybean oil, all oleogels exhibited enhanced oxidative stability. Moreover, these oleogels can replace 50% of the butter in the cake preparation, with cake C3 made from SD3 exhibiting the best baking quality. These results suggest that composite oleogels show promising potential as alternatives to solid fats in the food industry.

Non-communicable diseases such as type 2 diabetes mellitus become global health problems. Tempeh is a traditional Indonesian fermented food widely recognized as a nutritious plant-based protein source with diverse health benefits. Although soybeans are commonly used, cowpeas (Vigna unguiculata) have emerged as a promising alternative. This study aimed to evaluate α-amylase inhibitory activity toward cowpea tempeh and to investigate the metabolome contributing to the hypoglycemic effect. In this study, we performed non-targeted metabolomics using LC-HRMS, antioxidant activity analysis, α-amylase inhibitor activity analysis, and molecular docking analysis. The results showed that fermentation enhance functional properties of cowpea, such as increasing α-amylase inhibition activity from 7 to 13.8% and antioxidant activity at 72 h of fermentation. Cowpea tempeh showed higher α-amylase inhibitor and antioxidant activity than raw cowpea. Metabolomic profiling showed that cowpea was dominated by organic acids, amino acids, and lipids, whereas cowpea tempeh showed a shift from ester dominance at an early stage to protein, peptide, and lipid dominance at a later stage. OPLS analysis showed that conjugated linoleic acid showed the strongest positive correlation with antioxidant activity whereas, N-acetyl tyrosine, alanine tyrosine, and indole-4-carbaldehyde had a strong correlation with α-amylase inhibitory activity. Molecular docking analysis supported the potential interactions of these compounds with α-amylase, with N-acetyl tyrosine showing the closest binding energy to acarbose. These findings suggest that cowpea tempeh has the potential to be further developed as a functional food and supportive therapy for diabetes.

Valorization of grape pomace as an upcycled food ingredient offers a sustainable strategy for incorporating polyphenols and nondigestible components into food formulations. However, limited information is available on the post-digestive cellular activity and colonic fermentability of grape pomace when incorporated into baked products. This study evaluated Tannat grape pomace (TGP)-enriched biscuits using in vitro gastrointestinal digestion, Caco-2 cell assays, and in vitro colonic fermentation. After digestion, the bioaccessible fraction (BF) and colonic fraction (CF) of the TGP-enriched biscuit reduced intracellular reactive oxygen species (ROS) formation by 93.45% and 89.34%, respectively, relative to cells treated with the oxidative stress inducer 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH). Four phenolic compounds were detected in Caco-2 cell extracts after exposure to the TGP-enriched biscuit CF; malvidin-3-O-glucoside and malvidin-3-O-(6′-p-coumaroyl)glucoside were estimated at 16.51 and 32.94 µg g⁻¹ CF, respectively. The CFs were subsequently fermented in vitro, and short-chain fatty acids (SCFAs) and lactate concentrations were monitored at 0, 24, 48, and 72 h. At 48 h, acetate and propionate concentrations in the TGP-enriched biscuit CF were 21.50 ± 1.28 and 24.39 ± 1.52 mM, respectively, and were significantly (p < 0.05) higher than the corresponding concentrations in the control biscuit CF (11.07 ± 0.13 and 11.41 ± 0.46 mM, respectively). At this time point, lactate was not detected in the TGP-enriched biscuit CF, whereas its concentration in the control biscuit CF was 18.47 ± 0.94 mM. Denaturing gradient gel electrophoresis (DGGE) showed differences in microbial community fingerprints after 48 h. Overall, TGP-enriched biscuits showed post-digestive cellular activity and fermentability, highlighting the potential of TGP as an upcycled ingredient for functional food formulations and supporting further in vivo evaluation.

Consumption of a wide variety of beverages has increased considerably in modern diets. These products frequently contain additives such as artificial sweeteners, preservatives, and caffeine to enhance flavor, stability, and functional properties. However, due to the potential adverse health effects associated with excessive intake of these compounds, the development of reliable analytical methods for their determination is of considerable importance. Therefore, the aim of this study was to develop and validate a rapid reversed-phase high performance liquid chromatography (RP-HPLC) method coupled with ultraviolet diode-array detection (UV-DAD) for the simultaneous determination of acesulfame K, sodium saccharin, caffeine, aspartame, sodium benzoate, and potassium sorbate in non-alcoholic beverages. Optimal chromatographic separation was achieved on a Poroshell 120 EC-C18 column using isocratic elution with a mobile phase consisting of methanol and phosphoric acid solution (pH = 3.8) in a volume ratio of 20:80, at a flow rate of 1.0 mL/min and a constant column temperature of 25 °C. Detection was performed at 195, 230, 260, and 275 nm. Under the optimized chromatographic conditions, the run time was less than 4.5 min. The validated method demonstrated excellent linearity (R² > 0.999), satisfactory intra-day and inter-day precision (RSD = 0.02–2.94%), and good accuracy, with recoveries ranging from 91.11 to 108.99%. The developed method was successfully applied for the simultaneous determination of the target analytes in 16 commercially available non-alcoholic beverages. Compared with previously reported methods, the proposed method provides shorter analysis time and simple sample preparation, making it suitable for routine quality control analysis.

Lipid oxidation limits the shelf life of oil-in-water emulsions such as mayonnaise, while conventional accelerated tests based on high temperatures may destabilize emulsion structure and distort oxidation kinetics. This study proposes a CuSO₄-assisted accelerated oxidation protocol developed under mild thermal conditions (40 °C), in which the catalyst concentration was systematically screened to establish operating conditions that generated a clear induction phase followed by a quantifiable propagation phase within a 96-h experimental window while maintaining the mayonnaise matrix without visible phase separation throughout the oxidation experiment. Mayonnaise was enriched with hydrophilic grape seed extracts (HE50–150 ppm), a lipophilic grape seed oil macerate (OM, 2.5%), or dual-phase combinations (LHE50–150). Grape seed extracts were characterized for total phenolics, tocopherols, proanthocyanidins, and antioxidant activity using the DPPH radical scavenging assay and the ferric reducing antioxidant power (FRAP) assay. Oxidative stability was assessed using peroxide value (PV) kinetics, UV indices (K232, K270), titratable acidity (TA), lag-time analysis, and kinetic modeling. The predicted time required to reach a common PV threshold (10 meq O₂/kg), extrapolated from the fitted kinetic model beyond the experimental observation period, was used as a comparative indicator of oxidative stability among formulations. Together with UV lag time, this parameter provided the greatest discrimination among formulations. Based on these model-predicted threshold times, dual-phase formulations (LHE100–150) and HE150 exhibited 2.3–2.6-fold longer times to reach the selected PV threshold than the control. Overall, the proposed protocol offers a realistic and practically applicable alternative to high-temperature accelerated tests, and dual-phase antioxidant distribution represents a promising clean-label strategy for stabilizing mayonnaise that warrants further evaluation in other emulsion-based food systems.