Acta Alimentaria最新文献

英文中文

Preparation of a double emulsion loaded with bifidobacteria and its effect on improving intestinal immune function of mice 双歧杆菌双乳剂的制备及其对小鼠肠道免疫功能的影响

4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Acta Alimentaria

Pub Date : 2026-04-09 DOI: 10.1556/066.2025.00270

Meiqi Ding, Dong-Wei Huang, Wenfeng Wang, N. Liu, C. Liu

Abstract With bifidobacteria as the embedded strain, double emulsions were prepared with a two-step emulsification method, with food-grade materials serving as the oil phase and the external aqueous phase. The optimal conditions for emulsion preparation were determined through preliminary experiments: the W/O emulsion to external aqueous phase mass ratio was 4:6, the internal aqueous phase to oil phase mass ratio was 4:6, the whey protein to low-ester pectin mass ratio was 2:1, and the concentration of PGPR in the oil phase was 3.5%. The particle sizes of the emulsions after ultrasonic treatment showed a single-peak distribution within the range of 10–100 μm. After 30 min of heat treatment at 50 °C, the viable count remained 3.99 log CFU mL −1 higher than that of the control. Compared with the un-embedded samples, the viable count remained 4.44 log CFU mL −1 higher after simulated digestion. After validation in animal experiments, the concentrations of proinflammatory factors in the mice fed with high-concentration double emulsions decreased compared with the model group, and the intestinal hormone levels were close to those of the normal group, indicating that the emulsions can provide sufficient bifidobacteria to regulate the intestinal environment.

摘要以双歧杆菌为包埋菌，以食品级材料为油相，外水相，采用两步乳化法制备双乳。通过初步实验确定了乳化液制备的最佳条件：W/O乳化液与外水相质量比为4:6，内水相与油相质量比为4:6，乳清蛋白与低酯果胶质量比为2:1，油相中PGPR的浓度为3.5%。超声处理后的乳液粒径在10 ~ 100 μm范围内呈单峰分布；在50℃下热处理30 min后，活菌数仍比对照组高3.99 log CFU mL−1。与未包埋的样品相比，模拟消化后的活菌数仍高出4.44 log CFU mL−1。经动物实验验证，喂食高浓度双乳小鼠体内促炎因子浓度较模型组降低，肠道激素水平接近正常组，说明双乳能够提供足够的双歧杆菌调节肠道环境。

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引用次数: 0

Preparation and characterisation of gardenia yellow Pickering emulsion 栀子黄酸洗乳的制备与表征

4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Acta Alimentaria

Pub Date : 2025-11-25 DOI: 10.1556/066.2025.00144

Hui Guo, Hualiang Chen, Bo Yin, Junxia Li, Fang‐Jie Zhao, Lili Guo, Junqing Qian

Abstract Gardenia yellow pigment is a natural pigment with anti-aging, anti-tumour, good colouring, and non-toxic properties. It has broad application prospects. The aim of this study was to prepare a stabilised Pickering emulsion using gardenia yellow pigment with proteins and polysaccharides. By comparing the particle size and PDI of the composite particles prepared from different polysaccharides, pectin was chosen to prepare the composite particles. Through optimisation, the concentration of pectin was determined to be 1.5% (w/v), the concentration of bovine serum protein was 1.0% (w/v), and the concentration of gardenia yellow pigment was 0.1% (w/v) for the preparation of the Pickering emulsion. The results show that the Pickering emulsions had a relatively narrow and concentrated particle size distribution with a good degree of dispersion and exhibited good stability under different ionic strengths (100–400 mM), pH (3–9), and heat treatment conditions, which opens up the possibility for their application in a wider range of environments.

摘要栀子黄素是一种抗衰老、抗肿瘤、着色性好、无毒的天然色素。具有广阔的应用前景。以栀子黄色素为原料，用蛋白质和多糖制备稳定的皮克林乳状液。通过比较不同多糖制备的复合颗粒的粒径和PDI，选择果胶作为复合颗粒的原料。通过优化，确定果胶的浓度为1.5% (w/v)，牛血清蛋白的浓度为1.0% (w/v)，栀子黄素的浓度为0.1% (w/v)，用于皮pickering乳状液的制备。结果表明：皮克林乳状液在不同的离子强度（100 ~ 400 mM）、pH（3 ~ 9）和热处理条件下均具有较窄、较集中的粒径分布和良好的分散度，具有良好的稳定性，为其在更广泛的环境中应用开辟了可能性。

引用次数: 0

Improving the flavour and nutritional value of flour products with encapsulated fermented wheat bran extract 包封发酵麦麸提取物改善面制品风味和营养价值

4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Acta Alimentaria

Pub Date : 2025-11-25 DOI: 10.1556/066.2025.00163

Xiaodong Chen, Le Chu, Jianguo Duan, Wei Li, Xiaohong Yu

Abstract Whole-grain foods have been proved to have physiological functions such as antioxidant, anti-glycation, and intestinal flora-regulating activities. However, the presence of bran has also been shown to have a significant negative effect on dough quality, taste, and flavour of flour-based products. The effects of encapsulating fermented wheat bran extract (mainly ferulic oligosaccharides, FOs) in lipid-based microcapsules (LD) on flavour quality and physiological activity were studied in this paper. The results showed that dough quality, taste, and flavour of cookies with FOs-LD were superior to FOs group. At the same time, there was no significant difference in physiological activity between the FOs-LD group and FOs group. It can be concluded that the treatment of LD encapsulation effectively reduces its negative impact on the texture of wheat bran products, while retaining the functions of wheat bran, which provides a practical approach for the development of flour products.

全麦食品已被证明具有抗氧化、抗糖基化和调节肠道菌群等生理功能。然而，麸皮的存在也被证明对面粉产品的面团质量、味道和风味有显著的负面影响。研究了微胶囊（LD）包封发酵麦麸提取物（主要为阿魏寡糖，FOs）对风味品质和生理活性的影响。结果表明，添加FOs- ld的饼干的面团质量、口感和风味均优于FOs组。同时，FOs- ld组与FOs组的生理活性无显著差异。综上所述，LD包封处理有效降低了其对麦麸制品质地的负面影响，同时保留了麦麸的功能，为面粉制品的开发提供了切实可行的途径。

引用次数: 0

Effect of gallic acid/water-soluble chitosan coating solution on preservation of white shrimp during refrigerated storage 没食子酸/水溶性壳聚糖包衣液对白对虾冷藏保鲜的影响

4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Acta Alimentaria

Pub Date : 2025-10-14 DOI: 10.1556/066.2025.00049

M.X. Huang, C.L Sun, G.Z. Shi, H.H. Huang, W.H. Jin, W.Z. Chen, Y.P. Zhang, H. Fang

Abstract White shrimp ( Fenneropenaeus chinensis ) is susceptible to melanosis and spoilage during refrigerated storage. The development of natural preservatives to enhance the quality of white shrimp under refrigerated conditions is therefore of significant importance. This study focused on the preservation of the white shrimp using a composite preservative chitosan coating prepared by combining phenolic acids with water-soluble chitosan. The composite preservative formulations were screened through in vitro antioxidant and antibacterial assays, leading to the identification of sample III (water-soluble chitosan + gallic acid) as the optimal formulation. This chitosan coating was subsequently applied to investigate its preservative efficacy on the white shrimp. Results from various analyses of the white shrimp samples stored at 4 °C indicated that treatment with the sample III preservative chitosan coating significantly slowed the increase in pH, reduced the production of total volatile basic nitrogen (TVB-N), and lowered thiobarbituric acid reactive substances (TBARS) values. Additionally, SDS-PAGE analysis revealed that the degree of myofibrillar protein hydrolysis in the white shrimp treated with the sample III coating was significantly lower than that in the control group. These findings confirm that the water-soluble chitosan + gallic acid composite effectively improves the quality of the white shrimp during refrigerated storage.

摘要中国对虾（Fenneropenaeus chinensis）在冷藏过程中容易发生黑变和变质。因此，开发天然防腐剂以提高冷藏条件下白虾的品质具有重要意义。研究了酚醛酸与水溶性壳聚糖复合制备的壳聚糖保鲜膜对白虾的保鲜效果。通过体外抗氧化和抗菌试验对复合防腐剂配方进行筛选，最终确定样品III（水溶性壳聚糖+没食子酸）为最佳配方。应用壳聚糖涂层对白对虾进行了防腐效果研究。对4℃贮藏条件下的白对虾样品进行了多种分析，结果表明，壳聚糖保鲜膜处理显著减缓了pH的升高，降低了总挥发性碱性氮（TVB-N）的产生，并降低了硫代巴比妥酸活性物质（TBARS）的值。此外，SDS-PAGE分析显示，样品III包衣处理的白虾肌原纤维蛋白水解程度显著低于对照组。综上所述，水溶性壳聚糖+没食子酸复合处理能有效提高白对虾冷藏品质。

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引用次数: 0

Flavour changes of raspberries (Rubus idaeus L.) under different drying approaches by using HS-GC-IMS 用HS-GC-IMS研究不同干燥方式下覆盆子的风味变化

4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Acta Alimentaria

Pub Date : 2025-09-19 DOI: 10.1556/066.2025.00084

Mei-Hsing Chen, Xiaoyan Ding, Liqin Wang, Lili Huang, Huiying Huang, Fuliang Cao, J. Zhang

Abstract The purpose of this study was to compare the flavour components of raspberries subjected to different drying methods in order to evaluate their impact on the fruit. By utilising headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), volatile organic compounds (VOCs) in raspberries were detected under fresh, 60 °C drying, 80 °C drying, and freeze drying conditions. The results of the HS-GC-IMS showed that in all raspberry samples, a total of 73 peak signals and 64 VOCs were identified, including 27 aldehydes, 9 ketones, 12 esters, 4 alcohols, 5 alkenes, and 5 other VOCs. In addition, the results of PCA analysis, Euclidean distance analysis, and hierarchical clustering heat map analysis showed that raspberry samples from different conditions can be effectively distinguished based on their VOCs, indicating their consistency and variability. Different drying methods have a significant impact on the flavour profile of raspberries. From the analyses, it can be seen that there was an increase in aldehydes and ketones in freeze-dried raspberry and a decrease in esters in oven-dried raspberries compared to fresh raspberry. This work provides valuable information on understanding the volatile flavour compounds in raspberries and offers some references for future raspberry processing.

摘要本研究的目的是比较不同干燥方法下覆盆子的风味成分，以评估其对果实的影响。利用顶空-气相色谱-离子迁移谱法（HS-GC-IMS）对新鲜、60°C干燥、80°C干燥和冷冻干燥条件下覆盆子中的挥发性有机化合物（VOCs）进行了检测。HS-GC-IMS结果显示，在所有覆盆子样品中，共鉴定出73个峰信号和64种VOCs，其中醛类27种，酮类9种，酯类12种，醇类4种，烯烃5种，其他5种VOCs。此外，PCA分析、欧几里得距离分析和分层聚类热图分析结果表明，不同条件下的树莓样品可以根据其VOCs进行有效区分，表明其具有一致性和可变性。不同的干燥方法对覆盆子的风味有显著的影响。从分析中可以看出，与新鲜覆盆子相比，冻干覆盆子中的醛类和酮类含量增加，而烘干覆盆子中的酯类含量减少。本研究为进一步了解覆盆子的挥发性风味物质提供了有价值的信息，并为覆盆子的进一步加工提供了参考。

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引用次数: 0

Structure-activity relationship of barley leaf polysaccharides: Linking extraction methods to antioxidant efficacy and food additive potential 大麦叶多糖的构效关系：提取方法与抗氧化效果及食品添加剂潜力的关系

4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Acta Alimentaria

Pub Date : 2025-08-12 DOI: 10.1556/066.2025.00059

Xiaohong Yu, Yanfen Huang, Runda Xu, Yi Liao, Ying Zang, Yulong Zheng, F.W. Li, Yongmei Lyu, Xiaochen Liu

Abstract Barley leaf polysaccharides (BLPs) are key active components of medicine and food homology barley leaves. By comparing various extraction techniques, the relationship between BLPs and their antioxidant properties, as well as their potential functional characteristics were investigated. All BLPs were composed of the same seven monosaccharides and demonstrated excellent emulsifying and oil-holding abilities. Furthermore, antioxidant tests revealed that the fermented barley leaf polysaccharides (BLP-F) exhibited significantly superior efficacy in scavenging ABTS and hydroxyl radicals compared to the other two extraction methods, with scavenging rates of 99.95 ± 0.24% and 72.74 ± 2.90%, respectively. A strong correlation was also observed between antioxidant activity and uronic acid content, molecular weight, and monosaccharide composition. In conclusion, BLPs were distinguished by their unique composition, remarkable antioxidant and emulsifying capabilities, and their versatility as key ingredients in health supplements and food additives, providing a wide range of potential applications.

摘要大麦叶多糖（BLPs）是药用和食用同源大麦叶的关键活性成分。通过对不同提取工艺的比较，探讨了藻脂多糖与其抗氧化性能的关系及其潜在的功能特性。所有blp均由相同的7种单糖组成，具有良好的乳化和保油能力。此外，抗氧化实验表明，发酵大麦叶多糖（BLP-F）对ABTS和羟基自由基的清除率分别为99.95±0.24%和72.74±2.90%，明显优于其他两种提取方法。抗氧化活性与糖醛酸含量、分子量和单糖组成密切相关。综上所述，blp以其独特的组成、卓越的抗氧化和乳化能力以及作为保健品和食品添加剂的关键成分而著称，具有广泛的应用前景。

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引用次数: 0

Intermolecular interaction between fucoidan and casein: A combined spectroscopic and docking study 岩藻聚糖和酪蛋白的分子间相互作用：光谱和对接研究

4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Acta Alimentaria

Pub Date : 2025-08-12 DOI: 10.1556/066.2025.00137

Yuna Lee

Abstract Fucoidan, a sulphated polysaccharide derived from brown seaweed, has attracted considerable interest due to its bioactivity and potential as a functional food ingredient. Understanding its interactions with food proteins such as casein is important for designing stable and functional biopolymer systems. Therefore, this study aimed to investigate the intermolecular interactions between fucoidan and casein using spectroscopic analysis and molecular docking simulations. Spectral changes in ATR-FTIR and binding patterns from molecular docking consistently indicate that fucoidan interacts with casein primarily through hydrogen bonding and electrostatic forces. Turbidity measurements further supported fucoidan–casein complex formation. Together, these results contribute to a better understanding of the molecular interactions between fucoidan and casein.

褐藻多糖是一种从褐藻中提取的硫酸盐多糖，由于其生物活性和作为功能性食品成分的潜力而引起了人们的广泛关注。了解其与食物蛋白（如酪蛋白）的相互作用对于设计稳定和功能性的生物聚合物系统非常重要。因此，本研究旨在通过光谱分析和分子对接模拟来研究岩藻聚糖和酪蛋白之间的分子间相互作用。ATR-FTIR的光谱变化和分子对接的结合模式一致表明岩藻糖聚糖主要通过氢键和静电力与酪蛋白相互作用。浊度测量进一步支持岩藻胶-酪蛋白复合物的形成。总之，这些结果有助于更好地理解岩藻聚糖和酪蛋白之间的分子相互作用。

引用次数: 2

Formation and characterisation of feruloyl glycerol with simulated intestinal digestion 模拟肠道消化的阿魏酰甘油的形成和表征

4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Acta Alimentaria

Pub Date : 2025-03-21 DOI: 10.1556/066.2024.00261

Xiaohong Yu, Yuan‐Ting Zhang, Jianguo Duan, Xin Su, Sheng Yin, Xiaohong Wu, Xiang Peng, Kun Li, Wei Li, Xiaodong Chen

Abstract Ferulic acid (FA) is recognised for its antioxidant and anti-inflammatory properties. However, the application is limited due to its poor solubility. Glycerol esterification improves the hydrophilicity of organic phenolic acids. The results showed that feruloyl glycerol (FG) was successfully synthesised with a molecular weight of 268. During the simulated intestinal digestion, free FA was released from FG under the action of pancreatin. Consequently, FA and FG were present in mixed micelles, and the proportion of free FA positively correlated with pancreatin activity, which improved the bioaccessibility of FA. During the colonic fermentation phase, we observed that FA could also be released from FG through the action of gut microbiota, but the content of FG in digestive residue was low, indicating that most of the FG was hydrolysed in the small intestine. This experiment helps to understand the absorption pathways and fate of FG during digestion and provides guidance for the utilisation of insoluble organic phenolic acids.

阿魏酸（FA）因其抗氧化和抗炎特性而被公认。然而，由于其溶解度差，其应用受到限制。甘油酯化反应提高了有机酚酸的亲水性。结果表明，成功合成了分子量为268的阿魏酰甘油（FG）。在模拟肠道消化过程中，游离FA在胰酶的作用下从FG中释放出来。因此，FA和FG混合存在于胶束中，游离FA比例与胰酶活性呈正相关，提高了FA的生物可及性。在结肠发酵阶段，我们观察到FG也可以通过肠道菌群的作用释放FA，但消化残渣中FG的含量较低，说明大部分FG在小肠中被水解。本实验有助于了解FG在消化过程中的吸收途径和归宿，并为不溶性有机酚酸的利用提供指导。

引用次数: 0

Monitoring airborne pathogen transmission for enhanced safety at food processing facilities. 监测空气传播病原体，以加强食品加工设施的安全。

IF 1.8 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Acta Alimentaria

Pub Date : 2024-09-01 Epub Date: 2024-08-21 DOI: 10.1556/066.2024.00151

M D King

Food manufacturing and processing are part of the nation's critical infrastructure. Due to the recent global spread of the SARS-CoV-2 virus, the potential contamination of the food chain and the resulting public health implications are of high consequence to society. The current primary food manufacturing and processing facilities already have various mechanisms such as hazard analysis and critical control point (HACCP) system in place. However, the widespread microbial infections in these facilities raise concerns that they will not only threaten the welfare of food processing workers, but also have a potentially greater consequence on the public if the food is contaminated with an infectious agent. Despite the increasingly recognised role of the environment in the spread of microbes, the effect of air properties remains poorly understood. Heating, ventilation, and air conditioning (HVAC) systems in meat processing facilities not only provide a means of transport for viruses and bacteria but may also deposit them on surfaces where they can survive for days. To maintain a stable and safe food chain supply during the pandemic, the challenges to ensure safe food supply and protect the workers' health must be quickly addressed through sustainable, safe and economic approaches. With these two imminent challenges in mind, the overall goal of this review article is to provide a comprehensive overview of the role of the environment in the impaction and resuspension of bioaerosols, focusing on airborne bacteria and viruses. The review includes the latest results of modeling the spread of microbial aerosols in the airflow and the development of preventive measures to mitigate virus contamination in the unique environment of meat processing operations. By understanding how the environmental factors and seasonality affect the infectivity and spread of airborne pathogens, mitigation measures can be designed to minimise future infections within and beyond these facilities.

食品制造和加工是国家关键基础设施的一部分。由于最近SARS-CoV-2病毒在全球传播，食物链的潜在污染和由此产生的公共卫生影响对社会具有高度后果。目前的初级食品生产和加工设施已经有各种机制，如危害分析和关键控制点（HACCP）系统。然而，这些设施中广泛存在的微生物感染引起了人们的关注，它们不仅会威胁到食品加工工人的福利，而且如果食品被传染性病原体污染，可能会对公众造成更大的后果。尽管人们越来越认识到环境在微生物传播中的作用，但人们对空气特性的影响仍然知之甚少。肉类加工设施中的加热、通风和空调（HVAC）系统不仅为病毒和细菌提供了运输工具，而且还可能将它们沉积在可以存活数天的表面上。为了在大流行期间维持稳定和安全的食品链供应，必须通过可持续、安全和经济的方法迅速应对确保食品安全供应和保护工人健康的挑战。考虑到这两个迫在眉睫的挑战，这篇综述文章的总体目标是全面概述环境在生物气溶胶的影响和再悬浮中的作用，重点是空气中的细菌和病毒。该综述包括模拟微生物气溶胶在气流中的传播的最新结果，以及在肉类加工操作的独特环境中减轻病毒污染的预防措施的发展。通过了解环境因素和季节性如何影响空气传播病原体的传染性和传播，可以设计缓解措施，以尽量减少这些设施内外的未来感染。

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引用次数: 0

Optimisation of microencapsulation efficiency of propolis phenolic compounds by double emulsion method using response surface methodology 利用响应面方法优化双乳液法蜂胶酚类化合物的微胶囊效率

IF 1.1 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Acta Alimentaria

Pub Date : 2024-01-09 DOI: 10.1556/066.2023.00244

S. Amrane, M. Chaalal, S. Bouriche, S. Ydjedd, F. Rezgui, N. Amessis-Ouchemoukh, S. Ouchemoukh

The aim of this study was to optimise the microencapsulation efficiency of propolis phenolic compounds by double emulsion solvent evaporation technique (W1/O/W2). The solvent/sample ratio and the polymer and surfactant concentration parameters were optimised using response surface methodology (RSM) through Box–Behnken Design (BBD). For each parameter studied, total phenolic content encapsulation efficiency (TPCEE), free radical scavenging activity (DPPH), and ferric reducing antioxidant power (FRAP) were evaluated. The results showed that the optimal parameters were: 31.60 mg mL−1 for sample/solvent ratio, 606.28 mg mL−1 for poly(ε-caprolactone) (PCL) concentrations, and 2.05 g mL−1 for poly(vinyl alcohol) (PVA) concentration. The optimum values obtained were: 84.62% for encapsulation efficiency of phenolic content, 51.89% for DPPH, and 48,733 mg Trolox Equivalent/100 g dry weight for FRAP. The experimental checking of results revealed the validity of elaborated models and their suitability for the prediction of both responses. The developed mathematical models have expressed a high level of significance through RSM optimisation processes for phenolic antioxidants of propolis.

本研究旨在通过双乳液溶剂蒸发技术（W1/O/W2）优化蜂胶酚类化合物的微胶囊效率。通过箱-贝肯设计（BBD），采用响应面方法（RSM）对溶剂/样品比、聚合物和表面活性剂浓度参数进行了优化。对所研究的每个参数进行了评估，包括总酚含量封装效率（TPCEE）、自由基清除活性（DPPH）和铁还原抗氧化能力（FRAP）。结果表明，最佳参数为样品/溶剂比为 31.60 mg mL-1，聚ε-己内酯（PCL）浓度为 606.28 mg mL-1，聚乙烯醇（PVA）浓度为 2.05 g mL-1。获得的最佳值为酚含量的封装效率为 84.62%，DPPH 为 51.89%，FRAP 为 48,733 毫克三环氧化酶当量/100 克干重。实验检查结果表明，所建立的模型是有效的，适合预测这两种反应。通过蜂胶酚类抗氧化剂的 RSM 优化过程，所建立的数学模型具有很高的意义。

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