Food Chemistry X,
Год журнала:
2025,
Номер
unknown, С. 102376 - 102376
Опубликована: Март 1, 2025
Flavored
fermented
whipping
cream
has
received
particular
attention.
However,
the
effects
of
different
fermentation
methods
on
quality
and
flavor
remain
elusive.
This
study
characterized
flavor,
quality,
metabolites
produced
by
based
non-targeted
metabolomics.
The
results
showed
that
color,
were
significantly
improved.
Notably,
GMF
group
had
highest
variety
content
flavoring
substances.
A
total
729
shared
identified,
mainly
including
glycerophospholipids
(151,
20.71
%),
fatty
acyls
(114,
15.64
organoacyls
(89,
12.21
%).
Whipping
mixed
bacteria
contained
lower
lipids
higher
amino
acids,
while
contents
bitter
peptides
some
organic
acids
their
derivatives
lower.
this
provide
a
valuable
reference
for
enhancing
using
methods.
This
review
highlights
Leuconostoc
citreum’s
promising
possibilities
as
a
proficient
mannitol
producer
and
its
potential
implications
for
sugar
reduction,
with
focus
on
use
in
sourdough-based
baked
good
products.
Mannitol,
naturally
occurring
alcohol,
has
gained
popularity
food
items
due
to
low
calorie
content
unique
beneficial
qualities.
study
summarizes
recent
research
findings
investigates
the
metabolic
pathways
culture
conditions
that
favor
increased
production
by
citreum.
Furthermore,
it
several
applications
of
goods,
such
function
increasing
texture,
flavor
shelf
life
while
lowering
content.
Sourdough-based
products
provide
an
attractive
niche
integration,
customer
demand
healthier
reduced-sugar
options
increases.
Peer Community Journal,
Год журнала:
2025,
Номер
5
Опубликована: Май 14, 2025
Fermented
vegetables
are
mainly
produced
by
the
spontaneous
fermentation
of
raw
that
roughly
or
thinly
cut,
salted
and
incubated
in
an
oxygen-free
environment.
Despite
variety
cutting
types
their
potential
role
rate
solute
diffusion
from
vegetable
tissue,
hence
rate,
effect
this
factor
has
been
little
studied.
Our
aim
was
to
investigate
how
small
variations
salt
concentrations
impact
microbial
biochemical
changes
occur
during
vegetables.
A
2
×
3
experimental
design
set
up
with
type
(carrot/cabbage),
(thin/rough),
concentration
(0.8%/1%)
as
different
factors.
The
were
pressed
down
500
mL-jars
then
filled
brine,
two
independent
jars
used
at
four
stages
characterise
dynamics
combining
culturomics,
16S
rRNA
V5-V7
gyrB
metataxonomics,
targeted
metabolomics.
Culturomic
metataxonomic
results
revealed
similar
successions
main
bacterial
groups
both
vegetables,
Enterobacteriaceae
(8
vs
7
log
colony-forming
units(CFU)/g)
quickly
replacing
initial
microbiota,
further
replaced
within
a
few
days
lactic
acid
bacteria
(9
8
logCFU/g),
represented
Leuconostoc
sp.
pH
fell
3.8
40
h
carrot
about
weeks
cabbage.
Mannitol,
acetic
metabolites
Viable
no
longer
detected
after
fermentation,
except
some
roughly-cut
cabbage
samples.
No
pathogenic
found.
Taxonomic
profiles
varied
depending
on
marker
used,
e.g.
only
vice-versa
for
Clostridium
.
enabled
markedly
better
resolution
species
level
(for
97%
ASV
20%
marker).
Significant
effects
type,
and,
limited
extent,
NaCl
concentration,
observed.
Thinly-cut
generally
displayed
more
rapid
compared
together
higher
titratable
acidity,
0.8%
0.3%,
respectively,
grated
sliced
64
incubation.
In
line
this,
acids
rapidly
levels
viable
enterobacteria
thinly-cut
particularly
cabbage,
where
surface
area
generated
~20-fold
greater
shredded
than
leaf
Some
samples
atypical
fermentations,
particular
taxa
metabolite
producing
high
ethanol.
These
general
trends
modulated
quantitative
qualitative
differences
between
replicate
jars.
This
study
therefore
confirms
highly
diverse
microbiota
spontaneously
fermented
tight
competition
regarding
colonisation.
For
first
time
it
documents
rate.
Current Research in Food Science,
Год журнала:
2025,
Номер
unknown, С. 101032 - 101032
Опубликована: Март 1, 2025
With
the
global
prevalence
of
obesity
and
diabetes
continuing
to
rise,
metabolic
diseases
caused
by
excessive
sugar
intake
have
become
a
significant
public
health
issue.
In
this
context,
various
sweeteners
as
substitutes
been
widely
used
in
food
industry.
Sweeteners
are
highly
favored
for
their
good
safety
profile,
cost-effectiveness,
low-calorie
properties,
potential
blood
regulation
effects,
applications
extended
fields
such
pharmaceuticals
daily
chemicals.
However,
recent
studies
indicate
that
impact
mechanisms
on
human
more
complex
than
previously
understood,
long-term
use
has
sparked
widespread
concern
both
academia
public.
This
review
systematically
examines
relevant
literature
from
past
three
decades,
employing
evidence-based
medicine
methods
screening
meta-analysis,
aiming
comprehensively
assess
effects
indicators
(including
glucose
homeostasis
body
fat
composition)
cancer
risk.
The
discussion
will
unfold
following
four
sections:
(1)
Definition
classification
sweeteners;
(2)
Application
areas
(3)
Beneficial
sweetener
health;
(4)
Adverse
issues
different
population
groups.
Current
evidence
suggests
rational
specific
types
within
recommended
dosage
ranges
can
effectively
improve
control,
promote
weight
management,
play
positive
role
maintaining
oral
health.
or
certain
may
disrupt
gut
microbiota
balance,
affect
lipid
metabolism
homeostasis,
increase
cardiovascular
disease
risk,
potentially
be
associated
with
occurrence
malignant
tumors.
Notably,
exposure
during
pregnancy
fetus
through
epigenetic
modifications,
necessitating
special
caution
selection
pregnant
women.
aims
provide
clinicians,
nutritionists,
science
professionals
latest
medical
evidence,
guiding
consumers
make
informed
choices
weighing
benefits
against
risks.
It
also
offers
scientific
basis
formula
optimization
product
development
industry,
thereby
promoting
Natural
sweeteners
have
attracted
widespread
attention
because
they
are
eco-friendly,
healthy,
low
in
calories,
and
tasty.
The
demand
for
natural
is
increasing
together
with
the
popularity
of
green,
low-carbon,
sustainable
development.
With
development
synthetic
biology,
microbial
cell
factories
emerged
as
an
effective
method
to
produce
large
amounts
sweeteners.
This
technology
has
significantly
progressed
recent
years.
review
summarizes
pathways
enzymes
related
biosynthesis
sweeteners,
such
mogrosides,
steviol
glycosides,
glycyrrhizin,
glycyrrhetinic
acid,
phlorizin,
trilobatin,
erythritol,
sorbitol,
mannitol,
thaumatin,
monellin,
brazzein.
Moreover,
it
focuses
on
research
about
production
these
using
biology
methods,
aiming
provide
a
reference
future
