ACS Food Science & TechnologyACS 食品科学与技术
ACS Food Science & Technology(英文缩写 ACS FOOD SCI TECHNOL),ISSN 2692-1944,eISSN 2692-1944,中文译名:ACS 食品科学与技术 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：2025-10-01 至 2026-09-30，按本站收录文献的发表日期统计。
期刊介绍
ACS Food Science & Technology 最新收录文献
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1. {"_":"Evaluation of Carotenoid Bioaccessibility in Selected Dietary Sources Using a Modified INFOGEST Digestion Protocol.","i":["In Vitro"]}
PMID:日期:2026-09-09This study assessed the bioaccessibility and stability of lutein and other carotenoids in avocado, kiwi, orange, and lamb's lettuce. A modified INFOGEST digestion protocol was employed to improve analytical recovery, micellar separation, and quantification of carotenoids. The standardized static digestion model from COST Action INFOGEST was adapted by increasing the sample size to 20 g and applying centrifugation at 20000 for 5 min to enhance micellar transfer. Carotenoids were quantified using high-performance liquid chromatography. Lamb's lettuce exhibited the highest lutein (4615 μg/100 g) and β-carotene (2156 μg/100 g) contents and showed low recovery and poor β-carotene bioaccessibility (5.1%). Lutein in avocado (172 μg/100 g) showed high recovery (95.9%) and bioaccessibility (55.3%). Kiwi (65 μg/100 g lutein) demonstrated the highest lutein bioaccessibility (71.0%) and good stability (73-80% recovery), with β-carotene bioaccessibility at 36.4%. Orange was rich in β-cryptoxanthin (73 μg/100 g) and zeaxanthin (13 μg/100 g) and exhibited moderate bioaccessibility for violaxanthin (25.3%), β-cryptoxanthin (18.0%), and zeaxanthin (30%). These findings highlight the importance of sample mass and centrifugation parameters in assessing carotenoid bioaccessibility. The results highlight how food matrix and carotenoid type affect bioaccessibility, reinforcing the need to adapt digestion protocols to lipophilic compound properties and the food matrix.
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2. Potent IgE-Mediated Allergenic Reduction in Human Serum by Casein-Polyphenol Conjugates Makes Personalized Oral Immunotherapy Credible.
PMID:日期:2026-07-29This study describes a potent hypoallergenic casein-polyphenol formula based on preclinical assays of serum samples from patients allergic to cow's milk proteins. Despite some variability among patients, results showed a significant IgE-binding reduction. This proof of concept indicates the reliability of altering the native structure and potential epitopes of allergens by natural polyphenols, consistent with previous studies monitoring amide bonding by vibrational spectroscopy. Structural predictions, binding pocket scouting, and molecular docking were used to explore the nature of the binding between polyphenols and casein isoforms. modeling identified the interaction of polyphenol-protein hybrids with IgE-binding epitopes in α-S, α-S, and β-caseins, albeit only one in κ-casein, which provides a molecular basis for the clinically observed hypoallergenicity. Overall, preclinical analysis holds promise for oral immunotherapy to end food sensitivity and reduce the risk of life-threatening anaphylaxis. Parallel bioassays, however, with β-lactoglobulin, another cow's milk allergen, afforded promising results.
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3. Formulation of Personalized, Fortified Beverage Nanoemulsions for Space Exploration with Omega‑3 Polyunsaturated Fatty Acids.
PMID:日期:2026-04-08Current food trends (i.e., personalization and fortification with bioactives) can reduce food monotony and health risks experienced by astronauts during space missions. Using beverage nanoemulsions (beverage emulsions: oil content ≤1 g/kg; nanoemulsions: diameter ≤200 nm for high bioavailability) as a formulation approach for fortified beverages, this study investigates (1) how product formulation influences the emulsification process (self-assembly of droplets via low-energy emulsification, i.e., spontaneous emulsification) compared to a model system, (2) how to establish beverage personalization, and (3) how to achieve future beverage production. An emulsion model system (oil phase: medium-chain triglyceride and polysorbate 80 at a surfactant-to-oil mass ratio of 1.0; aqueous phase: 5 mM phosphate buffer at pH = 7.4; 1 g/kg oil) with an average droplet size of 184 ± 12 nm (batch process) was successively extended with common beverage ingredients (acids, sugars, aroma) and fish oil rich in omega-3 fatty acids. While aroma compounds and acids have a subsidiary influence on emulsion characteristics, an increase in sucrose concentration increased droplet size and the incorporation of fish oil decreased droplet size. Six different beverage recipes (varying in aroma compound and sweetness level) with a dosage of 90 mg bioactive per 330 mL serving were developed for a recipe library for future beverage personalization. Translating the emulsification to a continuous microfluidic (channel diameter ≤1 mm) process led to a further decrease in droplet diameter (final emulsions: 80-120 nm). Thus, emulsification efficiency (droplet size in relation to surfactant use) can be increased both via appropriate ingredient selection and process mode.
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4. Digital Database of Absorption Spectra of Carotenoids Found in Food and Photosynthetic Organisms.
PMID:日期:2026-03-04Carotenoidsubiquitous pigments in the plant and animal kingdomplay roles in coloration, light-harvesting, photoprotection, and nutrition. More than 1200 carotenoids are known. The yellow, orange, or red color of carotenoids stems from absorption of light by the linear polyene chromophore. Here, a digital database of absorption spectra has been assembled for 44 naturally occurring carotenoids, which range from astaxanthin to zeaxanthin and encompass conjugation pathlengths from 7 (ζ-carotene) to 13 (spirilloxanthin) carbon-carbon double bonds. Three spectra are included for carotenoids that contain a central -configuration. The spectra encompass the often-neglected ultraviolet region (to 230 nm) and the well-known visible region (to 650 nm). An absorption spectrum of each carotenoid was recorded at room temperature in one or more solvents, and 27 carotenoids were examined at 77 K in frozen media. Altogether, 121 spectra were collected and have been made available in PhotochemCAD. The availability of curated digital spectra of diverse carotenoids enables comparison of structural effects and photophysical features, and should be particularly useful in studies of agriculture, ecology, nutrition, and photosynthesis.
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5. From Waste to Worth: Transforming Winemaking Residues into High-Value Ingredients.
PMID:日期:2025-11-09The wine industry generates significant amounts of waste, including vine shoots, grape pomace, and seeds. Traditionally regarded as waste, these materials are now recognized for their richness in bioactive compounds such as polyphenols, dietary fibers, and antioxidants, offering numerous health and environmental benefits. This review explores the potential applications of vinification residues and vine cultivation residues in the food, pharmaceutical, and cosmetic industries, highlighting recent advancements in these fields. The valorization of these winemaking wastes shifts toward a circular and sustainable economy, reducing environmental impact while creating economic opportunities. The need for optimizing waste management practices in the wine sector to foster sustainability and innovation is evidenced by the numerous patents filed in recent years. Future research should focus on scalable technologies, regulatory harmonization, and interdisciplinary approaches to fully integrate winemaking waste into high-value production chains.
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6. Impact of Cold Plasma Treatment on the Shelf Life and Metabolite Profiles of Strawberries during Storage.
PMID:日期:2025-10-03Strawberries are abundant in bioactive compounds and serve as a significant source of ascorbic acid. However, their shelf life is notoriously short due to their high sensitivity to environmental conditions and susceptibility to microbial contamination. The growing demand for ready-to-eat products among consumers presents challenges related to food preservation, especially with increasing food losses due to microbial spoilage. Various strategies have been explored to address these issues, one of which is atmospheric cold plasma. A surface dielectric barrier discharge cold plasma (CP) treatment was applied to fresh strawberries (output voltage: 6 kV, frequency: 23 kHz) for 30 min. Spoilage microbial populations, quality, and primary and secondary metabolite profiles were evaluated during storage at 4 °C. Cold plasma treatment resulted in significant reductions in the counts of the main spoilage microbial groups, which showed delayed and limited growth compared to the untreated fruits. LC-MS/MS analysis revealed the preservation of the total phenolic profile, along with a significant increase in total phenolic acids (from 614.2 to 784.4 mg/kg) and total flavonols (from 145.2 to 196.4 mg/kg) immediately after treatment. An increase in the levels of specific polyphenols and antioxidant activity was observed. Although ascorbic acid decreased after treatment, greater stability was noted during storage. In conclusion, CP can preserve fruit quality and extend the shelf life of fresh strawberries without adversely affecting their physical properties.
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7. Ham Yeasts: Exploring Mycoprotein Potential Production of Yeasts Isolated from Spanish Dry-Cured Ham.
PMID:日期:2025-09-26Ripening conditions of dry-cured ham provide a suitable environment for microbial growth. Although salts such as sodium chloride, nitrite, and nitrate act as inhibitory agents, certain microorganisms, particularly yeasts, can still develop. This study evaluates the biodiversity and biotechnological traits of yeasts isolated from Spanish dry-cured hams, comparing natural and controlled drying rooms and assessing their potential for protein production. Samples were collected from five drying rooms, including both Serrano and Iberian hams as well as ham hangers and air. The average yeast population was 5.44 ± 1.29 log CFU/cm, with no growth detected in air samples. Non- species were more prevalent than , with and being the most dominant due to their strong proteolytic activity, which contributes to ham flavor and texture. Natural drying rooms exhibited greater yeast diversity and higher counts. Selected yeast strains were evaluated for their potential as mycoprotein sources through kinetic and protein production analyses. showed the highest protein content (495.11 ± 22.19 mg/g dry weight), making it a promising candidate for low-animal-protein meat alternatives.
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8. Taste Perception of Sugar-Free Isomaltooligosaccharides.
PMID:日期:2025-09-02The influence of structural characteristics on taste perception of glucooligosaccharides (GlcOS) remains poorly understood. This study examined the role of α-1,6 glycosidic linkages in GlcOS taste perception by evaluating two sugar-free α-1,6 linkage-containing GlcOS: maltosyl-isomaltooligosaccharides (MIMO) and isomaltooligosaccharides (IMO). Both target samples were fractionated via graded ethanol precipitation to remove mono- and disaccharides. Structural characterization confirmed average degree of polymerizations of 6 and 5 for the MIMO and IMO preparations, respectively. NMR analyses showed α-1,6 linkage proportions of ~75% in MIMO and ~50% in IMO, with the latter also containing branched maltooligosaccharides. In sensory tests, participants (N=28) were able to discriminate 150 mM samples from water (<0.05) and described them as "slightly sweet" in the absence of lactisole, a sweet taste inhibitor. In the presence of lactisole, the samples were not detectable (>0.05). Both samples were also detectable at 75 mM (N=25; <0.05) with similar detectability to equimolar glucose and maltose. These results demonstrate that α-1,6 linked GlcOS elicit sweet taste and that MIMO and IMO preparations exhibit comparable detection rates.
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9. Engineering Pectin Biobased Films with Bacterial Cellulose Nanostructures for Enhanced Food Packaging Performance.
PMID:日期:2025-08-20This study developed pectin-based (Pec) films reinforced with microfibrillated cellulose (MFC) and bacterial cellulose nanostructures (BNC) produced via acid (BNC-A) or enzymatic (BNC-E) processing for sustainable food packaging. Sugar beet pulp served as a renewable resource for bacterial cellulose production (3.9 g/L) and food-grade pectin (galacturonic acid = 76.9%). Transparency and optical properties of films were influenced by BNCs incorporation (). BNC-reinforced films blocked more than 95% of the UVA/UVB radiation. The contact angle ranged within 74.6-106.7°, with BNC-A-reinforced films demonstrating the highest hydrophobicity. Water vapor permeability ranged within 1.78 × 10-2.07 × 10 g/m·h·Pa, with insignificant differences between the cellulose-reinforced and Pec films (). BNC-A incorporation improved the film's mechanical profile, with tensile strength, elongation at break, and Young's modulus rising by 39.7, 53.6, and 54.0%, respectively, over Pec films. Overall, Pec films reinforced with BNCs emerge as strong candidates for sustainable food packaging, combining mechanical strength, efficient UV-protection, and tunable water interaction, supporting eco-friendly packaging alternatives.
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10. Transparent Biocompatible Polyelectrolyte Multilayer Coatings on Apples: Formation and Properties.
PMID:日期:2025-03-01Polyelectrolyte multilayers (PEMs) are nanocoatings with possible applications in various areas, such as biomedicine and food technology. Recently, PEMs have been getting a lot of attention as potential food coatings for the prevention of fruit decay during transportation, storage, and shelf life. In this study, we fabricated thin films made of biocompatible polyelectrolytes, positively charged polysaccharide chitosan (CS), and negatively charged carboxymethyl cellulose (CMC) on apple surface and compared the results with the same multilayers formed on a model silica surface. The aim of our research is to correlate the fundamental aspects of the PEM build-up with their applications and to examine if contact angle measurements could be a useful tool for studying the formation of PEMs on apple surfaces. The influence of various experimental conditions on PEM formation was examined, and it was shown that the PEM build-up and properties such as thickness and hydrophobicity strongly depend on the applied experimental conditions (e.g., pH of the polyelectrolyte solutions). Moreover, for the first time we showed that the PEM build-up on apples could be verified using contact angle measurements. The most dominant zigzag pattern on both silica and apple surfaces at pH(CS) = 5.0 and pH(CMC) = 3.0 highlights the optimal conditions for multilayer formation and suggests that this process can be effectively monitored by using contact angle measurements. All of the results obtained in our study could serve as a basis for obtaining tuned biocompatible transparent polyelectrolyte multilayers on apples with optimized physicochemical properties, which could lead to the enhanced applications of the PEMs in the field of food technology.