European Food Research and Technology最新文献

This study investigated the effects of chlorogenic acid (ChlA) applications on postharvest quality characteristics and biochemical components of sweet cherry (Prunus avium L. cv. ‘0900 Ziraat’) fruit. Fruits were treated with control, 0.5, 1.0, and 1.5 mM ChlA and stored at 4 ± 0.5 °C for 21 days. Storage significantly increased weight loss and decay rate while reducing respiration rate and biochemical quality. At the end of storage, the 1.5 mM ChlA treatment reduced weight loss from 8.32% in the control to 5.20% and decreased decay rate from 9.16% to 4.50%. ChlA applications also slowed changes in soluble solids content (SSC), titratable acidity (TA), and pH, contributing to a more stable chemical composition. The highest vitamin C content at the end of storage was recorded in the 1.5 mM ChlA treatment (11.71 mg 100 g⁻¹), compared with 9.97 mg 100 g⁻¹ in the control. Similarly, chlorogenic acid significantly delayed losses of organic acids and phenolic compounds; for example, quercetin content was maintained at 6.80 mg 100 g⁻¹ in 1.5 mM ChlA-treated fruit compared with 3.78 mg 100 g⁻¹ in the control after 21 days of storage. Principal component analysis (PCA) and correlation analysis revealed strong relationships among quality attributes and biochemical compounds and demonstrated the positive role of ChlA in preserving overall fruit quality. Overall, chlorogenic acid, particularly at 1.5 mM, effectively reduced postharvest quality losses and enhanced biochemical stability during cold storage.

The increasing interest in functional and sustainable alternatives to dairy products has driven the development of fermented plant-based foods. However, the diversity of plant matrices, microbial cultures, and fermentation strategies employed in these products requires a comprehensive evaluation of their technological and functional potential. This systematic review, conducted according to PRISMA guidelines, analysed 64 studies published from January 2015 to April 2025 concerning the development of fermented plant-based products and dairy analogues. The review focused on plant matrices, the use of lactic acid bacteria (LAB) strains, and the applied fermentation strategies. The most extensively studied matrices are soy, oat, and rice. The most widely applied microorganisms include Lactiplantibacillus plantarum, Lacticaseibacillus casei, Streptococcus thermophilus, and emerging probiotic strains such as Weissella confusa. Other microorganisms have also been used in the fermentation of underutilised food matrices. Beverages predominated among the developed products. Ice creams and plant-based yoghurts have also been reported. Symbiotic formulations, including the addition of prebiotics such as inulin and fructooligosaccharides, were also explored. Studies showed that fermentation is an effective process to improve texture and volatile profiles and to reduce antinutritional factors. Some reported formulations achieved high probiotic viability and survival under simulated gastrointestinal conditions. This review provides an integrated perspective on the relationship among plant matrices, microbial selection, and fermentation approaches, highlighting current advances, technological challenges, and future directions for developing fermented plant-based dairy analogues.

Soy okara is a dietary fiber-rich side stream residue from tofu production, but its limited digestibility and sensory properties restrict its application in food systems. This study investigates a novel two-step fermentation strategy combining solid-state fermentation with Cyclocybe aegerita and subsequent submerged fermentation with five food-associated lactic acid bacteria (LAB) strains (Lacticaseibacillus rhamnosus, Lacticaseibacillus casei, Lactiplantibacillus plantarum, Pediococcus acidilactici, and Pediococcus pentosaceus) to improve nutrient accessibility, sensory properties, and bioactive functionality of soy okara. Fungal fermentation served as an active bioconversion step, improving nutrient accessibility for subsequent bacterial fermentation. C. aegerita reduced total fiber content by approximately 22% and total carbohydrates by approximately 70%, while increasing reducing sugars 3.8-fold, indicating extensive matrix degradation. Consequently, LAB growth increased by 2–3 log₁₀ in CFU/g compared to LAB-fermented soy okara. GC-MS analysis revealed that the two-step fermentation diversified the aroma profile, where fungal fermentation primarily promoted the formation of methyl-branched fatty acids, whereas subsequent LAB fermentation generated acetoin, and diacetyl. In addition, fermentation was associated with significant shifts in taste perception, including reduced bitterness and enhanced umami perception compared to non-fermented soy okara. Furthermore, sequential fermentation significantly enhanced the release of phenolic compounds, resulting in a 4.4-fold increase in antioxidant capacity and approximately 17% stronger anti-inflammatory effects in cell-based assays. Overall, the results demonstrate that fungal bioconversion combined with LAB fermentation enables nutrient accessibility and significant enhancements on sensory, and bioactive properties of soy okara, providing a promising strategy for the valorization of soy-based food side streams.

Gelatin is widely used in food, pharmaceutical, and nutraceutical products; however, extensive processing during gelatin production can compromise DNA integrity and complicate the detection of source-specific biomarkers. This study compared the performance of DNA-based real-time PCR (qPCR) and peptide-based Q-Exactive Orbitrap LC–MS/MS approaches for the detection of fish gelatin-derived biomarkers in commercial products and evaluated their performance across different product matrices. A total of 55 commercial products declared by their manufacturers to contain fish gelatin, including gelatin powders, capsules, tablets, and complex supplements, were analyzed using both methods. Fish DNA detection was performed by species-specific qPCR, while collagen-derived marker peptides generated by tryptic digestion were identified using high-resolution Q-Exactive Orbitrap LC–MS/MS based on accurate mass and MS/MS fragmentation criteria. The Q-Exactive Orbitrap LC–MS/MS approach detected the selected collagen-derived marker peptides in all analyzed samples (55/55), whereas qPCR detected fish DNA in 29 of 47 analytically valid samples (61.7%); eight additional samples were classified as IPC-invalid and were excluded from the valid qPCR analysis. The lower qPCR detection rate was observed particularly among capsule and tablet formulations, although the contribution of matrix effects, DNA integrity, and formulation-related factors could not be independently determined in the present study. No detectable fish-target signals or selected marker peptides were observed in the limited non-target control materials, including bovine gelatin, porcine gelatin, and gelatin-free plant-based matrices, under the applied experimental conditions. These findings indicate that, under the experimental conditions evaluated, peptide-based high-resolution mass spectrometry achieved a higher detection rate than DNA-based qPCR for the detection of the selected fish gelatin-derived biomarkers in commercial products. The study highlights the importance of selecting appropriate analytical targets according to matrix characteristics when evaluating fish gelatin-derived biomarkers in processed commercial products.

Graphical abstract

The safety of plant-based dairy analogues remains poorly investigated. Antifungal adjunct cultures have been studied in dairy fermentations but their effect in plant-based systems remains unknown. In this study, antifungal adjunct cultures were evaluated in plant-based cheese analogues. Strains of Lactiplantibacillus plantarum, Lacticaseibacillus paracasei, Furfurilactobacillus milii, Lentilactobacillus parabuchneri and Levilactobacillus hammesii were selected to include both homo- and heterofermentative organisms. Each strain was inoculated into lupin- and buckwheat-based cheese analogues that were fermented with Lactococcus lactis, Lactococcus cremoris and Leuconostoc pseudomesenteroides as acidification cultures. Microbial community analysis by culture and full-length 16S rRNA sequencing revealed a strong matrix effect on the community composition. Lactate and acetate concentrations were higher in lupin-based products. Hydroxy-unsaturated fatty acids were identified both in lupin- and buckwheat-based products. Plant-based cheese analogues were challenged with environmental conidia, Penicillium caseicolum or Penicillium roqueforti. The adjunct cultures delayed growth of environmental conidia and of P. caseicolum in products with lupin and buckwheat. Growth of P. roqueforti 3969 was inhibited only in buckwheat products, resulting in a 4–10-fold extension of mould-free storage time. These findings demonstrate that antifungal adjunct cultures are also active in plant-based fermentations and emphasise the matrix effects of the antifungal activity of adjunct cultures.

The condiment industry faces significant challenges with inconsistent chili quality due to variability in raw material. This study conducted a comprehensive analysis of color, pungency, taste and aroma compounds across five representative dried chili peppers (Qinjiao, Moguijiao, Sanyingjiao, Erjingtiao, Bohu). Integrated gas chromatography-ion migration spectrometer and gas chromatography-mass spectrometry analyses identified 18 key differential volatiles (variable importance in projection score > 1) and 27 aroma-active compounds (odor activity value > 1). Erjingtiao was the most sensorially preferred, which was strongly correlated with its exceptionally high linalool content (16-, 28-, and 5-fold greater than Sanyingjiao, Qinjiao, and Bohu, respectively), imparting dominant floral and citrus notes. Significant variations in capsaicinoid content were found, with Moguijiao possessing the highest level (6.49 g/kg), classifying it as very strongly pungent. Qinjiao and Sanyingjiao exhibited superior taste potential due to higher taste active value of umami- and sweet-associated free amino acids. Bohu displayed the most intense red color, as evidenced by its highest L*, a*, and color value (48.74, 26.36, 18.25). This study elucidates the distinct chemical-sensory profiles of major dried chili peppers, identifying key chemical markers responsible for their flavor differentiation. The findings are expected to provide scientific basis for a flavor-oriented raw material evaluation system, enabling the targeted selection and blending of chilies to optimize condiment quality and production efficiency.

This study aims to develop a rapid, non-destructive technique using Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) with Data-Driven Soft Independent Modeling of Class Analogy (DD-SIMCA) and Orthogonal Partial Least Squares (OPLS) for the subsequent determination of added urea and Solid Non-Fat (SNF) in cow milk. For this purpose, different sets of adulterated milk samples were prepared by adding water (2.50–50.00% v/v) and urea (0.14-5.00% w/v) in various concentrations. Thereafter, all samples’ spectra were acquired over the range of 4000 to 400 cm^− 1 using an ATR-FTIR spectrometer for further multivariate analysis. Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA) showed distinct clustering between control and urea adulterated milk samples in the amide I (1690 –1575 cm^− 1) region, while PC1 and PC2 explained 99.51% of the dataset’s variability. The DD-SIMCA model, designed for added urea detection, achieved 96.87% classification accuracy for the train and test sets. The optimum OPLS models with k-fold cross validation exhibited strong quantification of urea and SNF, achieving the highest calibration and validation performance with low prediction errors and sensitivity limits (model C, urea: R²X = 0.991, Q² = 0.997, RMSEP = 0.058, LOD/LOQ = 0.084/0.277; model Q, SNF: R²X = 0.998, Q² = 0.967, RMSEP = 0.482, LOD/LOQ = 0.501/1.519). Finally, ATR-FTIR spectroscopy with DD-SIMCA and OPLS techniques provides a robust, efficient alternative to traditional analytical methods for subsequent quality control of added urea and SNF content in milk for the dairy industry.

Honey is a natural product valued for its nutritional and therapeutic properties. This study comprehensively investigated the chemical composition, quality parameters, antioxidant capacity, and enzyme inhibitory activities of Bingöl honey, produced in Bingöl and recognized as the first and only polyfloral honey with geographical indication registration from the European Union. Chemical parameters (aroma profile, mineral composition, moisture (12.6%), pH (3.82), electrical conductivity (0.4859 mS/cm), free acidity (37.21 meq/kg), proline (863.2 mg/kg), diastase (37.4), HMF (4.2 mg/kg), sugar profile, and antibiotic residues) were determined using validated analytical methods. Advanced techniques including UHPLC-Orbitrap-HRMS (major compound 3-(4-hydroxyphenyl) propionic acid (19,264.28 µg/kg)), LC–MS/MS (91 components were not detected), ICP-MS (the highest K (455.1 mg/kg)), HPLC-RID/DAD, GC–MS/SPME/HS, and affinity chromatography were employed for detailed chemical profiling. Total phenolic and flavonoid contents were quantified, and antioxidant activity was evaluated using DPPH (IC₅₀: 39.8), ABTS (IC₅₀: 41.8), and DMPD (IC₅₀: 48.9 µg/mL) radical scavenging assays and Fe³⁺ (1.212), Cu²⁺ (1.059), and FRAP (1.005 µg/mL) reducing power methods. Enzyme inhibitory effects against hCA I (11.35), hCA II (13.6), AChE (10.33), BChE (6.11), α-glycosidase (12.96), and α-amylase (13.84 µg/mL) were assessed by calculating IC₅₀ values. Molecular docking studies were conducted using six enzymes and the secondary metabolites present at the highest concentrations. Results indicate that Bingöl honey exhibits a rich phytochemical profile, significant antioxidant activity, and moderate inhibitory effects on multiple enzymes, suggesting its potential as a functional food and a natural source of bioactive compounds for the management of oxidative stress and metabolic disorders.

Goji berry fruits (Lycium barbarum L.) are recognized for their health benefits due to the presence of bioactive compounds such as organic acids, polyphenols, and carotenoids. The aim of this study was to develop and characterize novel functional fermented goji berry juice beverages with lactic acid bacteria (Lactiplantibacillus plantarum), and yeast (Saccharomyces cerevisae), applied in both monoculture and co-culture. All tested strains exhibited good growth in goji juice, maintaining high viability throughout the 15-day fermentation period, with microbial counts remaining above 7 mL^− 1 for yeasts and 8 log CFU mL^− 1 for lactic acid bacteria. While L. plantarum led to a significant increase in acidity and phenolic content (0.32–0.79% and 4.84–5.77 mg galic acid L^− 1 respectively), thereby enhancing antioxidant capacity of the fermented beverages, yeast fermentations were characterized by a sharp decrease in sugars (1.43–2.19 mg 100 mL^− 1).Carotenoid compounds increased mainly in yeast monocultures (reaching up to approximately 150 mg L⁻¹), while remaining significantly lower in the other fermentations, with values ranging roughly between 12 and 30 mg L⁻¹. Volatile profiling identified 24 compounds, mainly dominated by acetic acid, ethyl octanoate and ethyl decanoate. The chemical composition of the beverages influenced the sensory profile, resulting in reduced sweetness and significant acidic notes, particularly in L. plantarum fermented juices. While this study successfully produced a novel functional goji-based fermented beverage, sensory analysis revealed room for improvement. This suggests that high potential for these innovative beverages to succeed through targeted product optimization, particularly in addressing the growing consumer interest in new functional fermented non-alcoholic drinks.

The antioxidant potential of Aspalathus linearis (rooibos), either fermented (FR) or unfermented (UR), used as a natural additive in dry or wet marinades for pork loin cooked using oven, pan, sous-vide and microwave methods was investigated. Their effect on lipid peroxidation (LP), on the content and oxidative status of coenzyme Q₁₀ (CoQ₁₀), on cooking-related meat weight loss and on sensorial properties were evaluated. All cooking methods increased LP endpoints, however pan-cooking lead to lower oxidation in terms of hydroperoxides (PV) (0.020 ± 0.003 mEq O₂/100 g in wet-marinated and 0.025 ± 0.000 mEq O₂/100 g in dry-marinated meat) and malondialdehyde (MDA) (0.124 ± 0.015 mg/100 g in wet-marinated and 0.163 ± 0.002 mg/100 g in dry-marinated meat). FR limited the increase in PV in dry-marinated samples cooked using oven (0.031 ± 0.007 mEq O₂/100 g), sous-vide (0.023 ± 0.007 mEq O₂/100 g) and microwave (0.260 ± 0.006 mEq O₂/100 g), compared to the control (C) (oven = 0.045 ± 0.004 mEq O₂/100 g sous-vide = 0.042 ± 0.003 mEq O₂/100 g, microwave = 0.046 ± 0.005 mEq O₂/100 g). For MDA levels, FR was effective in dry marinated and microwaved samples (C = 0.265 ± 0.061 mg/100 g, FR = 0.106 ± 0.026 mg/100 g) and in oven-cooked samples previously wet-marinated (C = 0.211 ± 0.022 mg/100 g, FR = 0.128 ± 0.005 mg/100 g) or dry-marinated (C = 0.247 ± 0.019 mg/100 g; FR = 0.159 ± 0.005 mg/100 g). Conversely, UR was able to significantly counteract both PV and MDA in oven, sous-vide and microwave cooked meat, regardless of the marinating technique used, proving even more effective in counteracting LP. On the other hand, FR seems to provide a more favourable sensory profile, particularly in samples cooked in the microwave with a wet marinade and in samples cooked in the oven with a dry marinade. The use of rooibos influenced CoQ₁₀ oxidative status under certain conditions. This study demonstrates the ability of rooibos extracts to modulate early oxidative changes occurring during meat cooking, indicating its potential use as a natural alternative to synthetic preservatives.