FOOD RESEARCH INTERNATIONAL国际食品研究
FOOD RESEARCH INTERNATIONAL(英文缩写 FOOD RES INT),ISSN 0963-9969,eISSN 1873-7145,中文译名:国际食品研究 是一本学术期刊。本页汇总该期刊的最新影响因子、分区信息以及最新收录于 PubMed 的文献,帮助您快速了解期刊全貌。
发文量统计区间：2025-09-27 至 2026-09-27，按本站收录文献的发表日期统计。
期刊介绍
历年影响因子趋势
| JCR 数据年份 | 影响因子 | JCR 分区 |
|---|---|---|
| 2021 | 7.425 | Q1 |
| 2022 | 8.100 | Q1 |
| 2023 | 7.000 | Q1 |
| 2024 | 8.000 | Q1 |
| 2025 | 8.800 | Q1 |
FOOD RESEARCH INTERNATIONAL 最新收录文献
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1. HP-β-CD-functionalized hydrogel SERS fingerprinting for rapid storage-year discrimination of white tea.
PMID:日期:2026-11-01Accurate discrimination of white tea storage years is important for quality evaluation, authenticity control, and market regulation. In this study, an HP-β-CD-functionalized hydrogel surface-enhanced Raman scattering (SERS) substrate was developed for rapid storage-year discrimination of white tea. Hydroxypropyl-β-cyclodextrin-functionalized silver nanoparticles (HP-β-CD/Ag NPs) were incorporated into an agarose hydrogel to construct an HP-β-CD/Ag NPs/AG substrate. HP-β-CD was designed to promote the local capture of aromatic and polyphenolic tea components near SERS-active Ag hotspots, while the agarose hydrogel improved nanoparticle dispersion and signal uniformity. The optimized substrate retained distinguishable SERS responses for epigallocatechin gallate and quercetin at 10 mol L and showed good signal uniformity, with a relative standard deviation of 6.96%. White tea samples from seven storage years between 2011 and 2023 were analyzed, including 10 independent samples per year and 10 spectra per sample. Principal component analysis showed that the first three principal components explained 98.94% of the spectral variance. Under 50 repeated tea-sample-level splits, machine-learning models achieved stable internal storage-year discrimination, with sample-level accuracies ranging from 97.62% to 100.00%. A sample-level permutation test further indicated that the classification performance was unlikely to result from random label association. These results suggest that the proposed hydrogel SERS strategy can provide a rapid and fingerprint-based approach for white tea storage-year discrimination, although further external validation using more diverse samples is still required.
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2. Sustainable route for the production of starch submicrocrystals: Effect of α-amylase combined with ohmic heating on A-, B-, and C-type starches.
PMID:日期:2026-11-01This study investigates a sustainable route for the production of submicron starch through a combined approach of ohmic heating (OH) treatment and enzymatic hydrolysis with α-amylase. The effects of electric field frequency (50 Hz, 10 kHz, and 20 kHz) during OH pretreatment were evaluated in type A (corn), type B (cassava), and type C (carioca bean) starches. The results demonstrated that OH pretreatment effectively disrupted the granular structure, increased enzymatic accessibility, and promoted the selective degradation of amorphous regions. The synergistic effect of OH and α-amylase hydrolysis was starch-type dependent: for B-type, B50 + E increased crystallinity from 53.2% to 57.1% (p < 0.05); for A-type, AN+E (48.1%) and A20k + E (50.1%) both increased crystallinity versus native (AN: 40.4%) (p < 0.05); for C-type, C10k (48.7%) increased crystallinity versus native (CN: 43.7%) (p < 0.05), while C10k + E (44.6%) did not differ from native (p > 0.05). This combined approach reduced particle size to the submicron range (≈485-662 nm) and significantly modulated functional properties, including digestibility, gelatinization behavior, and thermal stability. The optimal OH frequency was starch-type dependent: enzymatic hydrolysis alone or 20 kHz for type A, 50 Hz for type B, and 10 kHz for type C. This sustainable and efficient dual-modification strategy represents a promising alternative to conventional acid hydrolysis for production of submicron starch, enabling the design of starch-based materials with tailored structural and functional properties and reduced environmental impact.
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3. Carboxymethyl cellulose-mediated crust restructuring regulates quality attributes and hazardous intermediate accumulation in fried battered oysters.
PMID:日期:2026-11-01Fried battered oysters are widely appreciated for their crispy crust and tender interior. However, the intense heat-mass transfer that occurs during high-temperature frying can induce quality deterioration and promote the formation of hazardous intermediates. In this study, the effects of carboxymethyl cellulose (CMC) on batter properties, quality attributes, and hazardous intermediate accumulation were investigated. Rheological, Fourier transform infrared spectroscopy and microstructural analyses indicated that CMC restructured the batter network and promoted the formation of a gel barrier, thereby reducing moisture loss and oil uptake during frying and improving colour and texture attributes. Among the tested treatments, 0.5% CMC showed the greatest overall efficacy. The relatively intact gel network restricted oil transfer into the core oyster meat, thereby slowing lipid oxidation and oxidative damage to myofibrillar proteins, which was beneficial for maintaining the quality of the core meat. Meanwhile, this barrier effect attenuated the oxidative-Maillard coupled reaction environment and inhibited the accumulation of reactive α-dicarbonyl intermediates. Specifically, 0.5% CMC reduced 5-hydroxymethylfurfural in the fried crust by 33.42% and methylglyoxal in the crust and core meat by 35.04% and 47.53%, respectively. These findings suggest that CMC can be used as an effective batter improver to enhance the quality and reduce the accumulation of selected hazardous intermediates of fried battered oysters.
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4. Development of low-temperature air-blast-dried non-Saccharomyces yeast starters for rice flour-added bread and their potential in industrial bakery applications.
PMID:日期:2026-11-01Non-Saccharomyces yeasts have attracted increasing attention in bakery fermentation due to their potential to diversify bread aroma profiles. However, their industrial application remains limited because of a lack of storage-stable starter formats. In this study, low-temperature air-blast-drying was applied to develop ready-to-use Wickerhamomyces anomalus JK04 and Torulaspora delbrueckii JK08 starters, and their performance as co-starters with Saccharomyces cerevisiae was evaluated in rice flour-added bread. Antioxidant supplementation during drying improved yeast viability during four months of storage. Co-fermentation with Saccharomyces cerevisiae and the non-Saccharomyces strains modified the physicochemical properties and volatile profiles of breads, with higher inoculation levels resulting in increased hardness and darker crust color without adversely affecting crumb structure. A GC-MS analysis identified 20 volatile compounds, most of which were detected at higher levels in breads co-fermented with higher inoculation levels of non-Saccharomyces strains. Odor activity value and principal component analyses indicated that co-fermentation broadened the volatile compound spectrum, enhancing fruity, floral, and nutty notes, compared with breads fermented solely with S. cerevisiae. Sensory evaluation showed limited statistical separation among treatments but suggested differences in aroma-related attributes. Overall, the results demonstrate that air-blast-dried non-Saccharomyces yeasts can be applied as ready-to-use co-starters for bread fermentation, providing a practical strategy for the enhancement of aroma diversity in rice flour-added breads.
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5. In vitro protein digestibility assessment in edible seaweeds: Methodological approach and species comparison.
PMID:日期:2026-11-01Seaweeds are promising sustainable alternative protein sources, however, their complex cell wall structures may limit protein bioaccessibility. This study evaluated the in vitro protein digestibility of three seaweeds, Ulva lacinulata (green), Porphyra dioica (red), and Saccharina latissima (brown), applying the INFOGEST protocol specifically adapted for seaweed matrices. The influence of preservation methods (freezing vs freeze-drying) was also assessed. Compositional and multi-scale structural characterization of the seaweeds before and after digestion was performed to understand their digestive behaviour. Protein digestibility differed significantly among species, with Porphyra dioica showing the highest values (45-60%), followed by Saccharina latissima (20-35%) and Ulva lacinulata (10-30%). These differences were linked to variations in polysaccharide composition and cell wall architecture, which influenced enzyme accessibility. Freeze-drying generally reduced digestibility, likely due to processing-induced structural changes that may reduce protein accessibility. Additionally, digestibility values were strongly affected by the formulation of the protein-free blanks, highlighting the importance of matrix-specific controls in the in vitro protocol. Overall, this work provides new insights into the relationship between seaweed composition and structure, and protein bioaccessibility, contributing to a more accurate evaluation of seaweeds as alternative protein sources and supporting the development of tailored processing strategies to enhance their nutritional value.
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6. Balancing fermentation control and aroma complexity in semi-spontaneous kiwifruit fermentation through Saccharomyces cerevisiae inoculum level.
PMID:日期:2026-11-01Recent research indicates the great potential of spontaneous fermentation microbiota for enhancing the aromatic complexity of fruit wines. To evaluate the impact of Saccharomyces cerevisiae inoculum size on fermentation performance and flavor formation in a semi-spontaneous fermentation system, this study systematically compared inoculated fermentation (IF), spontaneous fermentation (SF), and semi-spontaneous fermentation with graded Saccharomyces cerevisiae inoculation levels (SF + 20%, SF + 50%, and SF + 100% of the standard inoculum). Physicochemical properties, organic acids, volatile compounds, microbial communities, and sensory characteristics were comprehensively analyzed. The results demonstrated that increasing the S. cerevisiae inoculum level significantly influenced the fermentation performance and flavor formation. Compared with SF, the high-inoculum regimen (SF + 100%) effectively reduced acetic acid content from 3.93 g/L to 0.28 g/L, a level comparable to that of the IF group, thereby indicating effective control of acetic acid bacteria during fermentation. More importantly, this regimen retained a detectable fraction of indigenous microbiota, which may have contributed to the accumulation of phenolic compounds and key aroma-active esters (e.g., ethyl hexanoate, isoamyl acetate) and terpenoids (e.g., geraniol, damascenone). Relative odor activity values (ROAV) analysis revealed that this treatment exhibited the greatest abundance and contribution of aroma-active compounds contributing to fruity and floral characteristics. Electronic nose data clearly discriminated among the five fermentation protocols, and sensory evaluation confirmed that the SF + 100% group achieved the highest scores for fruity aroma, ester aroma, and overall acceptability. In summary, semi-spontaneous fermentation with a high S. cerevisiae inoculum level (1.0 × 10 CFU/mL) achieved a favorable balance between fermentation control and aroma complexity. These findings provide a practical strategy for optimizing controlled spontaneous fermentation and improving the quality of specialty fruit wines.
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7. A multi-herb botanical formula ameliorates diet-induced non-alcoholic fatty liver disease associated with microbiota-dependent metabolic remodeling in mice.
PMID:日期:2026-11-01Non-alcoholic fatty liver disease (NAFLD) is closely associated with gut microbial dysbiosis and metabolic dysfunction, yet effective and sustainable therapeutic options remain limited. Wuqing Decoction (WQT), a multi-herb botanical formula containing Pueraria lobata and other medicinal and edible components, has shown metabolic regulatory potential, but its mechanistic basis in NAFLD remains unclear. Here, we evaluated the preventive and therapeutic effects of WQT in high-fat diet (HFD)-induced NAFLD mice and examined its microbiota-dependent mechanisms. WQT significantly alleviated hepatic steatosis, improved serum lipid profiles and liver injury markers, and reduced systemic inflammation, with more pronounced effects observed under preventive administration. Multi-omics analyses showed that WQT increased gut microbial diversity, altered community composition, and enriched beneficial taxa such as Akkermansia, Lactobacillus, and Ligilactobacillus. These changes were accompanied by coordinated shifts in fecal metabolites, including short-chain fatty acids, bile acid-related metabolites, and microbiota-derived phytochemical metabolites such as ginsenoside C-K. Hepatic transcriptomic profiling further demonstrated significant enrichment of fatty acid degradation and PPAR signaling pathways, indicating enhanced lipid catabolism and metabolic reprogramming. Importantly, antibiotic-mediated microbiota depletion markedly attenuated the metabolic, metabolomic, and transcriptional responses to WQT, whereas fecal microbiota transplantation partially restored these effects, supporting a microbiota-dependent mechanism. Collectively, these findings suggest that WQT ameliorates NAFLD through microbiota-dependent metabolic remodeling, which is associated with activation of the hepatic PPAR signaling network, highlighting its potential as a microbiota-targeted botanical intervention for metabolic liver disease.
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8. Unravelling the role of lipid molecules in odor-active compound formation during beef roasting.
PMID:日期:2026-11-01Lipids greatly influence beef aroma, but their role in forming odor-active compounds during roasting remains unclear. In this study, changes in aroma compounds, lipid profiles, and their correlations during roasting were investigated by integrating volatilomics and lipidomics. Aroma profiles varied across roasting stages. Twenty odor-active compounds, including 1-octen-3-one, hexanal, (E, E)-2,4-decadienal, dimethyl trisulfide, 1-octen-3-ol, trimethylpyrazine, and 2-acetyl-2-thiazoline, were critical for differentiating the aroma profile during roasting. Lipidomic profiling altered during roasting, particularly in the 0-2.5 min period. Six molecules, namely TG(16:1/18:0/20:4), TG(18:3/16:0/18:3), TG(16:1/18:1/18:2), TG(18:1/18:1/20:4), PC(P-16:0/18:1) and PC(16:0/18:1), were identified as potential key lipids. Correlation analysis revealed that triglyceride and phosphatidylcholine molecules with C16:1, C18:1, C18:2, C18:3, and C20:4 fatty acyl chains showed negative correlation with odor-active compounds such as 2-pentylfuran, γ-hexalactone, and (E, E)-2,4-decadienal. This indicates triglyceride and phosphatidylcholine molecules' involvement in beef odorant formation. The study provided a detailed elucidation of lipids' role in aroma generation in roasted beef.
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9. Insight into the structural and physicochemical properties of enzymatic debranched starch-EGCG complexes derived from three indica rice cultivars.
PMID:日期:2026-11-01This study systematically investigated the multi-scale structures and physicochemical properties of debranched starch (DBS) and complexes formed by epigallocatechin gallate (EGCG) with gelatinized starch or debranched starch derived from three indica rice cultivars (Hly16, Ly6176, and Zz83). Among them, gelatinized starch-EGCG complexes (GS-EGCG) exhibited the weakest V-type diffraction peaks, whereas DBS displayed B- and V-type polymorphic crystalline structures and debranched starch-EGCG complexes (DBS-EGCG) formed stronger pure V-type crystals with higher relative crystallinity (15.73-20.04%). Starch debranching promoted the rearrangement of the short-range ordered structure and enhanced the binding capacity with EGCG, verifying its key role in forming stable V-type inclusion complexes with the increased enthalpy changes from 0.79-1.23 J/g to 2.62-4.28 J/g compared with GS-EGCG. Based on the results of the three tested cultivars, it was suggested that the short-range ordered structure and the single helix content were likely the major factors associated with the anti-digestive ability of DBS-EGCG. These findings provide a new insight for understanding the structural features of resistant starch and offer a theoretical guidance for selecting appropriate rice cultivars and processing methods to obtain the starch component with potential enhanced resistance.
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10. Integrated rumen microbiome and lipidomic analyses reveal the effects of feeding-regimes on fat deposition and mutton odor formation in Bashbay sheep.
PMID:日期:2026-11-01This study investigated how natural grazing and concentrate-based feeding regime regulate mutton odor-related compound deposition through the rumen microbiota-fermentation-lipid metabolism axis in Bashbay sheep. Sixteen healthy 6-month-old uncastrated Bashbay rams were assigned to the natural grazing group (FM) and the concentrate-based feeding group (SS), with eight animals per group. Mutton odor-related compounds, rumen fermentation parameters, rumen microbiota, and lipidomic profiles of subcutaneous adipose tissue (SAT), perirenal adipose tissue (PAT), and tail fat tissue (TFT) were analyzed using gas chromatography-mass spectrometry (GC-MS), full-length 16S rRNA gene sequencing, and untargeted lipidomics. The results showed that, among the three adipose depots, SAT contained the highest concentrations of 4-methyloctanoic acid (MOA), 4-ethyloctanoic acid (EOA), and 4-methylnonanoic acid (MNA), and the overall deposition of mutton odor-related branched-chain fatty acids followed the order SAT > TFT > PAT. Compared with the FM group, SS group significantly increased MNA levels and was associated with higher ruminal isobutyrate concentration and greater relative abundance of Selenomonas, whereas FM group was associated with enrichment of Saccharofermentans. Lipidomic analysis identified 2592 lipid species, mainly triglycerides (TG) and glycerophospholipids (GP). Phosphatidylcholine (PC) and phosphatidylethanolamine (PE) abundance were higher in the FM group, whereas SS group promoted TG accumulation, indicating marked remodeling of adipose tissue lipid composition in Bashbay sheep under different feeding regimes. Notably, PC 37:5 was identified as a shared exploratory candidate biomarker across SAT, PAT, and TFT, suggesting that it may reflect phospholipid remodeling characteristics in adipose tissues under natural grazing and concentrate-based feeding conditions. Partial Spearman correlation analysis showed that, after controlling for feeding regime, the associations between PC 37:5 and rumen fermentation parameters, differential microbial taxa, and mutton odor-related branched-chain fatty acids were no longer significant, indicating that PC 37:5 may be more appropriately interpreted as a candidate lipid marker. In conclusion, FM group and SS group were closely associated with differences in rumen fermentation characteristics, microbial composition, adipose tissue lipid profiles, and the deposition of mutton odor-related branched-chain fatty acids in Bashbay sheep. The lower MNA deposition under natural grazing conditions, together with changes in membrane-related phospholipid composition, suggests that natural grazing may influence mutton odor-related characteristics. This study provides insight into the formation of mutton odor-related compounds in Bashbay sheep under different feeding regimes from the perspective of the "rumen microbiota-fermentation metabolism-lipid remodeling-mutton odor-related precursor deposition" axis.