Elsevier最新文献

{"title":"Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef.","authors":"Longzhu Zhou, Yimeng Ren, Yujie Shi, Shijie Fan, Liyuan Zhao, Miaomiao Dong, Jing Li, Youyou Yang, Yanan Yu, Qingyu Zhao, Junmin Zhang, Chaohua Tang","doi":"10.1016/j.foodchem.2024.140954","DOIUrl":"10.1016/j.foodchem.2024.140954","url":null,"abstract":"<p><p>Lipids are vital precursors to beef aroma compounds, but the exact lipid molecules influencing aroma generation remain unconfirmed. This study employs gas chromatography-olfactometry-mass spectrometry and absolute quantitative lipidomics to identify beef's aroma and lipid profiles and to examine lipid alterations post-thermal processing. The aim is to understand the role of lipids in aroma generation during beef's raw-to-cooked transition. Eighteen key aroma compounds were identified as significant contributors to the aroma of beef. 265 lipid molecules were quantified accurately, and we found that triglycerides containing C18:1 or C18:2 chains, such as TG(16:0_18:1_18:1), TG(16:0_18:1_18:2), TG(16:0_16:1_18:1), as well as phosphatidylcholine and phosphatidylethanolamine containing PC(16:1e_20:4), PC(16:0e_20:4), PC(18:2e_18:2), and PE(16:1e_20:4), played important roles in the generation of key aroma compounds in beef. C18:1, C18:2, C18:3, and C20:4 were key substrates for the formation of aroma compounds. In addition, lysophosphatidylcholine and lysophosphatidylethanolamine containing unsaturated fatty acid chains may serve as important aroma retainers.</p>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142071588","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Biochemical mechanism of chlorine dioxide fumigation in inhibiting Ceratocystis fimbriata and black rot in postharvest sweetpotato.","authors":"Xinghua Lu, Shixin Yu, Bo Yu, Lijuan Chen, Yuwei Wang, Yiping Huang, Guoquan Lu, Jiyu Cheng, Yuge Guan, Liqing Yin, Mingyi Yang, Linjiang Pang","doi":"10.1016/j.foodchem.2024.140952","DOIUrl":"10.1016/j.foodchem.2024.140952","url":null,"abstract":"<p><p>The inhibitory properties and underlying mechanism of chlorine dioxide (ClO₂) fumigation on the pathogen Ceratocystis fimbriata (C. fimbriata) and resultant sweetpotato black rot were investigated in vitro and in vivo. Results revealed that the ClO₂ fumigation effectively inhibited fungal growth and induced obvious morphological variation of C. fimbriata mycelia. Furthermore, the mycelial membrane suffered damage, as evidenced by a significant increase in malondialdehyde content and the leakage of protein and nucleic acid from mycelia cells, accompanied by a marked decrease in ergosterol content. Additionally, ClO₂ fumigation caused spores cell membrane damage, a notable decrease in spore viability, and induced cell apoptosis as indicated by reductions in spore germination rate, two fluorescence staining observations, and flow cytometry analysis. Moreover, the decay diameter of sweetpotato black rot lesions decreased significantly after ClO₂ fumigation, and the growth of C. fimbriata was also inhibited. These findings present a novel and effective technology for inhibiting the progression of sweetpotato black rot.</p>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142071587","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microplasma-assisted construction of cross-linked network hierarchical structure of NiMoO₄ nanorods @NiCo-LDH nanosheets for electrochemical sensing of non-enzymatic H₂O₂ in food.","authors":"Junchun Guo, Jiaying Wu, Li Xu, Xiangwei Yuan, Chao Tan, Qian Wang, Xiaoli Xiong","doi":"10.1016/j.foodchem.2024.140940","DOIUrl":"10.1016/j.foodchem.2024.140940","url":null,"abstract":"<p><p>The accumulation of small doses of hydrogen peroxide (H₂O₂) into food can cause many diseases in the human body, and it is urgent to develop efficient detection methods of H₂O₂. Herein, the hierarchical structure composite of NiCo-LDH nanosheets crosslinked NiMoO₄ nanorods was grown in situ on carbon cloth (NiMoO₄ NRs@NiCo-LDH NSs/CC) by micro-plasma assisted hydrothermal method. Thanks to the synergistic effect of three metals and (NiMoO₄ NRs@NiCo-LDH NSs/CC) provided by nanorods/nanosheets hierarchical structure, NiMoO₄ NRs@NiCo-LDH NSs/CC exposes more active sites and achieves rapid electron transfer. The H₂O₂ electrochemical sensor was constructed as the working electrode with a linear range of 1 μmol L^-1 to 9.0 mmol L^-1 and detection limit of 112 nmol L^-1. In addition, the sensor has been successfully applied to the detection of H₂O₂ in food samples, the recovery rate is 95.2%-106.62%, RSD < 4.89%.</p>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142054423","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The potential of dried Ginkgo Biloba leaves as a novel ingredient in fermented beverages of enhanced flavour and antioxidant properties.","authors":"Patrycja Biernacka, Katarzyna Felisiak, Iwona Adamska","doi":"10.1016/j.foodchem.2024.141018","DOIUrl":"10.1016/j.foodchem.2024.141018","url":null,"abstract":"<p><p>Fermentation enhances the nutritional profile of foods and beverages like beer, wine, and fermented teas. Ginkgo biloba, long utilized for its health-enhancing properties, contains bioactive compounds like terpene trilactones and flavonoids, known for their antioxidant and neuroprotective effects. This study explores the feasibility of using dried Ginkgo biloba leaves in SCOBY-mediated fermentation to produce novel health-promoting beverages similar to kombucha. Infusions of dried Ginkgo biloba leaves with varying sugar concentrations are fermented over 21 days. Results showed that these beverages exhibited potent antioxidant properties, notably higher than tea-kombucha, attributed to increased polyphenol content. HPLC analysis identified significant levels of bioactive compounds such as catechin and apigenin. Sensory evaluation highlighted optimal acceptance of the seven-day fermented product. This research underscores the potential of Ginkgo biloba as a functional ingredient in fermented beverages, offering a healthier alternative to conventional soft drinks.</p>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142102840","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Extraction of egg yolk lipids via salt-induced synergistic heat treatment: Fabrication, characterization and flavor analysis.","authors":"Xuejing Gao, Tingting Tang, Junhua Li, Luping Gu, Cuihua Chang, Yujie Su, Yanjun Yang","doi":"10.1016/j.foodchem.2024.140958","DOIUrl":"10.1016/j.foodchem.2024.140958","url":null,"abstract":"<p><p>In this study, the oxidation of egg yolk lipids (EYL) by salt-induced heat and non-heat treatments was investigated for quality and flavor. The correlation between physicochemical properties, lipid oxidation and antioxidant activity was modeled using partial least squares discriminant analysis (PLS-DA). The results indicated that the prolonged salt-induced synergistic heat treatment produced the highest level of lipid oxidation, antioxidant activity and oil exudation, along with the lowest level of polyunsaturated fatty acid content. In addition, higher contents of pyrazines and fewer acid species were detected, which was not the case with the salt-free heat treatment. In total, 14 identical volatile organic compounds (VOCs) were produced, yet their overall flavor profiles determined by the electronic nose would remain dramatically distinguished. Therefore, heat treatment was particularly critical for lipid oxidation and the generation of aromatic compounds, implying that heat-treated EYL induced by salt is a flavor component with good antioxidant potential.</p>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142078692","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Functional DNA-Zn²⁺ coordination nanospheres for sensitive imaging of 8-oxyguanine DNA glycosylase activity in living cells.","authors":"Yayun Yang, Nan Zhang, Wei Jiang","doi":"10.1016/j.talanta.2024.126779","DOIUrl":"10.1016/j.talanta.2024.126779","url":null,"abstract":"<p><p>Sensitive monitoring of human 8-oxyguanine DNA glycosylase (hOGG1) activity in living cells is helpful to understand its function in damage repair and evaluate its role in disease diagnosis. Herein, a functional DNA-Zn²⁺ coordination nanospheres was proposed for sensitive imaging of hOGG1 in living cells. The nanospheres were constructed through the coordination-driven self-assembly of the entropy driven reaction (EDR) -deoxyribozyme (DNAzyme) system with Zn²⁺, where DNAzyme was designed to split structure and assembled into the EDR system. When the nanospheres entered the cell, the competitive coordination between phosphate in the cell and Zn²⁺ leaded to the disintegration of the nanospheres, releasing DNA and some Zn²⁺. The released Zn²⁺ acted as a cofactor of DNAzyme. In the presence of hOGG1, the EDR was completed, accompanied by fluorescence recovery and the generation of a complete DNAzyme. With the assistance of Zn²⁺, DNAzyme continuously cleaved substrates to produce plenty of fluorescence signals, thus achieving sensitive imaging of hOGG1 activity. The nanospheres successfully achieved sensitive imaging of hOGG1 in human cervical cancer cells (HeLa), human non-small cell lung cancer cells and human normal colonic epithelial cells, and assayed changes in hOGG1 activity in HeLa cells. This nanospheres may provide a new tool for intracellular hOGG1 imaging and related biomedical studies.</p>","PeriodicalId":435,"journal":{"name":"Talanta","volume":null,"pages":null},"PeriodicalIF":5.6,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142103030","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mo₂C-Co heterostructure with carbon nanosheets decorated carbon microtubules: Different means for high-performance lithium-sulfur batteries.","authors":"Yating Cui, Siyu Ji, Yujie Zhu, Jingyu Xi","doi":"10.1016/j.jcis.2024.07.192","DOIUrl":"10.1016/j.jcis.2024.07.192","url":null,"abstract":"<p><p>The practical applications of lithium sulfur batteries (LSBs) are hindered by notorious shuttle effect and sluggish conversion kinetics of intermediate polysulfides. Herein, Mo₂C-Co heterogeneous particles decorated two-dimensional (2D) carbon nanosheets grown on hollow carbon microtubes (CCC@MCC) are synthesized. Three-dimensional (3D) carbon framework with Mo₂C-Co heterogeneous particles combines the conductivity, adsorption and catalysis, effectively trapping and accelerating the conversion of polysulfides. As evidenced experimentally, the hetero-structured Mo₂C-Co with high Li⁺ diffusion coefficient enables uniform precipitation and complete oxidation of Li₂S. Meanwhile, CCC@MCC is found to have multiple application possibilities for lithium-sulfur batteries. As an interlayer, the cells deliver an excellent capacity of 881.1 mAh/g at 2C and still retain 438.2 mAh/g after 500 cycles under the low temperature of 0 ℃. As a sulfur carrier, the cell with a sulfur loading of 7.0 mg cm^-2 exhibits a high area capacity of 5.3 mAh cm^-2. This work provides an effective strategy to prepare heterostructured material and imaginatively exploit the application potential of it.</p>","PeriodicalId":351,"journal":{"name":"Journal of Colloid and Interface Science","volume":null,"pages":null},"PeriodicalIF":9.4,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141791573","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fluorescent/colorimetric probe for the detection of Cr(Ⅵ) based on MIL-101(Fe)-NH₂ with peroxidase-like activity.","authors":"Shengyuan Zhang, Haiyan Li, Dezhi Yang, Yaling Yang","doi":"10.1016/j.talanta.2024.126785","DOIUrl":"10.1016/j.talanta.2024.126785","url":null,"abstract":"<p><p>In the present research, Fe-based metal-organic frameworks (MIL-101(Fe)-NH₂) nanoparticles were synthesized by simple solvothermal methods and used to assay Cr(Ⅵ). The MIL-101(Fe)-NH₂ performs dual functions: the 2-aminoterephthalic acid (NH₂-BDC) ligand endows a strong fluorescence emission, and the Fe metal nodes are able to facilitate the oxidation of 3,3',5,5'- tetramethylbenzidine (TMB) directly, resulting in the generation of oxidized-TMB (ox-TMB). Our research results showed that reducing agents such as ascorbic acid (AA) can collapse the structures of MIL-101(Fe)-NH₂ because of the reduction of Fe³⁺ by AA, resulting in release of NH₂-BDC. In the presence of Cr(Ⅵ), the fluorescence intensity of the MIL-101(Fe)-NH₂ + AA system will be decreased due to the competitive reduction of Fe³⁺ and Cr(Ⅵ). Nevertheless, Cr(Ⅵ) can significantly accelerate the oxidation of TMB by MIL-101(Fe)-NH₂ as it boosts the electron transfer rate between Fe³⁺ and Fe²⁺. Therefore, a fluorescent/colorimetric dual-mode platform was developed for the detection of Cr(Ⅵ) with an extensive linear range (7.5-750 μg/L and 13.3-1000 μg/L) as well as a remarkably low detection limit (0.99 μg/L and 1.98 μg/L). This MOF with the ability to release ligands not only provides inspiration for the design of new luminescent materials, but also offers a novel and reliable solution for the detection of Cr(Ⅵ).</p>","PeriodicalId":435,"journal":{"name":"Talanta","volume":null,"pages":null},"PeriodicalIF":5.6,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142103029","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Interfacial engineering of Pickering emulsions stabilized by pea protein-alginate microgels for encapsulation of hydrophobic bioactives.","authors":"Xiaojia Yan, Xiaoke Peng, David Julian McClements, Cuicui Ma, Xuebo Liu, Fuguo Liu","doi":"10.1016/j.foodchem.2024.140761","DOIUrl":"10.1016/j.foodchem.2024.140761","url":null,"abstract":"<p><p>This study aims to investigate the effects of interfacial layer composition and structure on the formation, physicochemical properties and stability of Pickering emulsions. Interfacial layers were formed using pea protein isolate (PPI), PPI microgel particles (PPIMP), a mixture of PPIMP and sodium alginate (PPIMP-SA), or PPIMP-SA conjugate. The encapsulation and protective effects on different hydrophobic bioactives were then evaluated within these Pickering emulsions. The results demonstrated that the PPIMP-SA conjugate formed thick and robust interfacial layers around the oil droplet surfaces, which increased the resistance of the emulsion to coalescence, creaming, and environmental stresses, including heating, light exposure, and freezing-thawing cycle. Additionally, the emulsion stabilized by the PPIMP-SA conjugate significantly improved the photothermal stability of hydrophobic bioactives, retaining a higher percentage of their original content compared to those in non-encapsulated forms. Overall, the novel protein microgels and the conjugate developed in this study have great potential for improving the physicochemical stability of emulsified foods.</p>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141974719","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fluorescence hyperspectral imaging technology combined with chemometrics for kiwifruit quality attribute assessment and non-destructive judgment of maturity.","authors":"Zhiyong Zou, Qianlong Wang, Qingsong Wu, Menghua Li, Jiangbo Zhen, Dongyu Yuan, Yuchen Xiao, Chong Xu, Shutao Yin, Man Zhou, Lijia Xu","doi":"10.1016/j.talanta.2024.126793","DOIUrl":"10.1016/j.talanta.2024.126793","url":null,"abstract":"<p><p>Dry matter content (DMC), firmness and soluble solid content (SSC) are important indicators for assessing the quality attributes and determining the maturity of kiwifruit. However, traditional measurement methods are time-consuming, labor-intensive, and destructive to the kiwifruit, leading to resource wastage. In order to solve this problem, this study has tracked the flowering, fruiting, maturing and collecting processes of Ya'an red-heart kiwifruit, and has proposed a non-destructive method for kiwifruit quality attribute assessment and maturity identification that combines fluorescence hyperspectral imaging (FHSI) technology and chemometrics. Specifically, first of all, three different spectral data preprocessing methods were adopted, and PLSR was used to evaluate the quality attributes (DMC, firmness, and SSC) of kiwifruit. Next, the differences in accuracy of different models in discriminating kiwifruit maturity were compared, and an ensemble learning model based on LightGBM and GBDT models was constructed. The results indicate that the ensemble learning model outperforms single machine learning models. In addition, the application effects of the 'Convolutional Neural Network'-'Multilayer Perceptron' (CNN-MLP) model under different optimization algorithms were compared. To improve the robustness of the model, an improved whale optimization algorithm (IWOA) was introduced by modifying the acceleration factor. Overall, the IWOA-CNN-MLP model performs the best in discriminating the maturity of kiwifruit, with Accuracy_test of 0.916 and Loss of 0.23. In addition, compared with the basic model, the accuracy of the integrated learning model SG-MSC-SEL was improved by about 12%-20 %. The research findings will provide new perspectives for the evaluation of kiwifruit quality and maturity discrimination using FHSI and chemometric methods, thereby promoting further research and applications in this field.</p>","PeriodicalId":435,"journal":{"name":"Talanta","volume":null,"pages":null},"PeriodicalIF":5.6,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142118671","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}