Food Chemistry: X最新文献

Corrigendum to "Construction of a N-CDs/AuNCs@ZIF-8-assisted ratiometric fluorescent nanosensor for glyphosate detection in edible and medicinal malt" [Food Chem.: X 24 (2024) 101983]. “用于食用和药用麦芽中草甘膦检测的N-CDs/AuNCs@ZIF-8-assisted比例荧光纳米传感器的构建”[食品化学]的勘误表。[x 24(2024) 101983]。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-08 eCollection Date: 2025-04-01 DOI: 10.1016/j.fochx.2025.102503

Doudou Lei, Lingling Li, Pengyue Song, QingBin Xu, Lihua Huang, Xiao Ma, Lidong Zhou, Weijun Kong

引用次数: 0

Preparation of high Fischer ratio peptides from seabuckthorn (Hippophae rhamnoides L.) seed meal, characterization and functional evaluation. 沙棘籽粕高费舍尔比肽的制备、表征及功能评价。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-05 eCollection Date: 2025-04-01 DOI: 10.1016/j.fochx.2025.102523

Yuanju Zheng, Yunxi Zhou, Yichao Pei, Zhuoling Feng, Michael Yuen, Hywel Yuen, Qiang Peng

{"title":"Preparation of high Fischer ratio peptides from seabuckthorn (<i>Hippophae rhamnoides</i> L.) seed meal, characterization and functional evaluation.","authors":"Yuanju Zheng, Yunxi Zhou, Yichao Pei, Zhuoling Feng, Michael Yuen, Hywel Yuen, Qiang Peng","doi":"10.1016/j.fochx.2025.102523","DOIUrl":"https://doi.org/10.1016/j.fochx.2025.102523","url":null,"abstract":"<p><p>In order to study the changes before and after the preparation of high F-ratio peptides, seabuckthorn seed meal high F-ratio peptides (HFP) were prepared by using alkaline protease and papain with activated charcoal adsorption, which resulted in an F-ratio of 21.626 at a peptide yield of 22.54 ± 0.86 %. A comparison of seabuckthorn seed meal peptides (HP) and their high F-ratio counterparts revealed alterations in the secondary structure of the peptides, a decline in fluorescence intensity. Additionally, a shift in the microstructure towards a more loosely packed configuration was observed. Sensory evaluation yielded no significant differences. The physicochemical properties of the peptides were enhanced, and their solubility was improved. Conversely, the emulsification and foaming abilities of the peptides were reduced. The functional activities of the peptides, such as antioxidant and antiglycemic properties, were also enhanced. This study provides a reference for the utilization of high F-ratio peptides in food applications.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"102523"},"PeriodicalIF":6.5,"publicationDate":"2025-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12131248/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144215407","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Biopurification of functional soybean oligosaccharides from defatted soybean yellow pulp water fermented by yeast species: A process study. 酵母发酵脱脂大豆黄浆水中功能性大豆低聚糖的生物提纯工艺研究。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-03 eCollection Date: 2025-04-01 DOI: 10.1016/j.fochx.2025.102522

Zhenjiang Li, Jiaxin Liang, Shilin Liu, Xin Hu, Lidong Wang, Changyuan Wang

{"title":"Biopurification of functional soybean oligosaccharides from defatted soybean yellow pulp water fermented by yeast species: A process study.","authors":"Zhenjiang Li, Jiaxin Liang, Shilin Liu, Xin Hu, Lidong Wang, Changyuan Wang","doi":"10.1016/j.fochx.2025.102522","DOIUrl":"10.1016/j.fochx.2025.102522","url":null,"abstract":"<p><p>This study presents a biotechnological method for isolating highly functional soybean oligosaccharides (SBOS) from soybean yellow pulp water (YPW) using microbial fermentation and resin-based purification methods. <i>Candida sake</i> selectively metabolizes sucrose, enabling the enrichment of target oligosaccharides. Under optimized fermentation conditions (6 % <i>w</i>/<i>v</i> YPW, 4 % <i>v</i>/v inoculum, and 28 °C), an 8 h process achieved retention rates of 85.93 % for raffinose and 85.17 % for stachyose, preserving the functional oligosaccharides. Isoelectric precipitation at pH 4.6 removed 72.47 % of the protein, while sequential treatment with AB-8, 001 × 7, and D392 resins resulted in 72.47 % decolorization and 74.98 % desalination at a flow rate of 2 BV/h. The final product contained 74.98 % functional oligosaccharides, demonstrating the scalability of the proposed approach for YPW valorization. These findings contribute to the sustainable utilization of soybean-processing byproducts through targeted resource recovery strategies.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"102522"},"PeriodicalIF":6.5,"publicationDate":"2025-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12124644/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144198571","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Investigation of the structural, functional, and digestive properties of beta-casein from cow, goat, and donkey milk 奶牛、山羊和驴奶中β -酪蛋白的结构、功能和消化特性的研究

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102543

Guiqin Liu , Ning Wang , Xue Chen , Yaqian Jin , Junnan Wan , Yanhao Zhao , Yiting Zhao , Cunfang Wang

{"title":"Investigation of the structural, functional, and digestive properties of beta-casein from cow, goat, and donkey milk","authors":"Guiqin Liu , Ning Wang , Xue Chen , Yaqian Jin , Junnan Wan , Yanhao Zhao , Yiting Zhao , Cunfang Wang","doi":"10.1016/j.fochx.2025.102543","DOIUrl":"10.1016/j.fochx.2025.102543","url":null,"abstract":"<div><div>This study aimed to investigate the genotypes, structures, physicochemical properties, in vitro antioxidants, and digestive properties of isolated goat, donkey, and cow β-casein (β-CN). The β-CN genotypes of goats and donkeys are not cow type A1 β-CN, avoiding the unfavorable effects on intestinal digestion of BCM-7, a peptide fragment produced by the digestion of cow type A1 β-CN from bovine milk. Goat and donkey β-CN exhibited a smaller particle size, a more stable solution system, a looser secondary structure, and better solubility than cow β-CN. The microstructural findings from simulations of in vitro digestion in infants revealed that goat β-CN exhibited superior digestibility, characterized by reduced flocculation and a more loosely organized protein structure during the gastric digestion phase. Furthermore, the degree of hydrolysis indicated that both goat and donkey β-CN were significantly more readily digested compared to cow β-CN. Moreover, donkey β-CN gastrointestinal digests possessed significant anti-free radical activity.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102543"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144069476","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}

引用次数: 0

Exploration of the varieties differences on the volatile and non-volatile metabolites of Alpinia galanga and Myristica fragrans utilizing electronic sensing evaluation and untargeted metabolomics analysis 利用电子传感评价和非靶向代谢组学分析探讨高良姜和肉豆蔻挥发性和非挥发性代谢物的品种差异

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102514

Haijiao Lin , Xiangmin Li , Zengyi Song , Yu Liu , Zijia Li , Qingyun He , Binbin Wei , Ziwen Wang

{"title":"Exploration of the varieties differences on the volatile and non-volatile metabolites of Alpinia galanga and Myristica fragrans utilizing electronic sensing evaluation and untargeted metabolomics analysis","authors":"Haijiao Lin , Xiangmin Li , Zengyi Song , Yu Liu , Zijia Li , Qingyun He , Binbin Wei , Ziwen Wang","doi":"10.1016/j.fochx.2025.102514","DOIUrl":"10.1016/j.fochx.2025.102514","url":null,"abstract":"<div><div>There are differences in flavor, efficacy, and price between the cardamom varieties <em>Alpinia galanga</em> (H) and <em>Myristica fragrans</em> (R). It is crucial to distinguish their bioactivities and metabolites, given their high economic value and dietary frequency. This study determined total phenolic content (TPC), total flavonoid content (TFC), and in vitro/cellular antioxidant activities of R and H. Their volatile/non-volatile metabolites were analyzed via electronic sensing (<em>E</em>-nose, HS-GC–MS/MS) and untargeted metabolomics (UPLC-ESI-QTOF/MS<sup>E</sup>). Results demonstrated that R exhibited superior antioxidant capacity to H, with both correlating positively with TPC and TFC. A total of 195 non-volatile metabolites were identified and Malabaricone C, alkyl-DHAP, and (<em>R</em>)-Shinanolone were the key components for distinguishing them. <em>E</em>-nose showed W1C, W2W and W5S sensors were more sensitive. Furthermore, 219 kinds of volatile metabolites were identified, among which 14 key differential volatile components were screened out. The study established a theoretical basis for differentiating and characterizing both cardamoms.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102514"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144069478","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}

引用次数: 0

Optimizing decolorization and deodorization to remove pigments and fishy odors while preserving antioxidant activity in Asian swamp eel (Monopterus albus) hydrolysate 优化脱色除臭工艺，去除黄鳝水解产物中的色素和腥味，同时保持其抗氧化活性

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102545

Xiao Wang , Hongru Liu , Hui He , Xinyu Luo , Hang Yang , Khushwant S. Bhullar , Bingjie Chen , Di Su , Tiantian Zhao , Wenzong Zhou

{"title":"Optimizing decolorization and deodorization to remove pigments and fishy odors while preserving antioxidant activity in Asian swamp eel (Monopterus albus) hydrolysate","authors":"Xiao Wang , Hongru Liu , Hui He , Xinyu Luo , Hang Yang , Khushwant S. Bhullar , Bingjie Chen , Di Su , Tiantian Zhao , Wenzong Zhou","doi":"10.1016/j.fochx.2025.102545","DOIUrl":"10.1016/j.fochx.2025.102545","url":null,"abstract":"<div><div>The objective of this study was to develop an efficient method for decolorizing and deodorizing Asian swamp eel (ASE) hydrolysate. At an activated carbon (AC) dosage of 0.5 % and pH 4.0, insoluble peptides from trichloroacetic acid (TCA), which have poor antioxidant activity, were effectively removed. Meanwhile, other nitrogenous fractions with better antioxidant activity were retained, achieving a decolorization rate of 74.02 ± 0.38 %. Orthogonal partial least squares discriminant analysis (OPLS-DA) successfully distinguished the solid phase microextraction gas chromatograph-mass spectrometery (SPME-GC–MS) results of samples treated with different deodorization methods (ASE stock hydrolysate, AC treatment, AC + complex bacteria, AC + yeast, and AC + cyclodextrin). A total of 22 differential volatile compounds with variable importance projection (VIP) values greater than 1 were identified. The combination of AC treatment and cyclodextrin encapsulation effectively removed undesirable odors, enhancing the sensory quality and market competitiveness of the final product.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102545"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143942734","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}

引用次数: 0

Evaluation of flavor properties in rice bran by solid-state fermentation with yeast 酵母固态发酵米糠风味特性的评价

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102516

Yuehui Wang , Huixin Liang , Zhongyuan Hu , Lei Chen , Lijie Zhu , Kun Zhuang , Wenping Ding , Qian Shen

{"title":"Evaluation of flavor properties in rice bran by solid-state fermentation with yeast","authors":"Yuehui Wang , Huixin Liang , Zhongyuan Hu , Lei Chen , Lijie Zhu , Kun Zhuang , Wenping Ding , Qian Shen","doi":"10.1016/j.fochx.2025.102516","DOIUrl":"10.1016/j.fochx.2025.102516","url":null,"abstract":"<div><div>Rice bran (RB) as an available agricultural by-product is currently underutilized due to its susceptibility to oxidation and rancidity. This study investigated the evaluation of flavor properties in RB by solid-state fermentation with yeast (<em>Saccharomyces cerevisiae</em>). The volatile compounds (VOCs) in fermented RB were detected by chromatography-ion mobility spectrometry (GC-IMS), and headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC–MS). A total of 76 volatile compounds (VOCs) including 10 aldehydes, 6 ketones, 9 alcohols, 20 esters, 10 hydrocarbons, 10 acids, and 11 compounds from other classes were identified. The odor intensity of RB fermentation by yeast was enhanced, especially for sulfides, hydrocarbons, and aromatic compounds. The fermented rice bran (FRB) exhibited a more diverse aroma profile, characterized by wine-like, fruity, and sweet odors, which significantly improved the overall sensory qualities of RB. This study provided the fermentation method for rice processing to promote the deep processing of by-products for more food resources.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102516"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143947289","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}

引用次数: 0

Characterization of acyl-quinic acids and antioxidant capacity in defective green coffee beans using LC-HRMS 用LC-HRMS表征缺陷生咖啡豆的酰基奎宁酸和抗氧化能力

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102506

Kwan Joong Kim , Dae-Ok Kim

{"title":"Characterization of acyl-quinic acids and antioxidant capacity in defective green coffee beans using LC-HRMS","authors":"Kwan Joong Kim , Dae-Ok Kim","doi":"10.1016/j.fochx.2025.102506","DOIUrl":"10.1016/j.fochx.2025.102506","url":null,"abstract":"<div><div>A significant proportion of defective green coffee beans (GCBs) are produced during the pre- and post-harvesting processes, reducing overall bean quality. Although GCBs can be used as a source of bioactive compounds, few relevant analyses of such uses have been reported. This study focuses on the characterization and quantification of acyl-quinic acids in 10 different types of defective <em>Coffea arabica</em> GCBs, along with an investigation of their antioxidant capacity. A total of 37 acyl-quinic acids were identified, with 3-<em>p</em>-coumaroyl-4-feruloylquinic acid, 3-feruloyl-4-<em>p</em>-coumaroylquinic acid, 4-<em>p</em>-coumaroyl-5-feruloylquinic acid, and 4-feruloyl-5-dimethoxycinnamoylquinic acid reported for the first time in Arabica GCBs. Defective GCBs (full black, partial black, insect damage, withered, and floater types) had significantly higher acyl-quinic acid contents compared with non-defective GCBs. Among them, the black, insect damage, and withered types had greater antioxidant capacity compared with non-defective beans. These findings suggest that defective GCBs can be viable sources of bioactive compounds for the nutraceutical or pharmaceutical industries.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102506"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143911531","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}

引用次数: 0

Combination of edible oil choice and baking time for oyster: Sensory, nutritional, and harmful thermal byproduct evaluation 牡蛎食用油选择与烘烤时间的结合：感官、营养及有害热副产物评价

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102557

Yajie Zhang , Baoping Shi , Huaixu Wang , Zening Zhang , Ka Wing Cheng

{"title":"Combination of edible oil choice and baking time for oyster: Sensory, nutritional, and harmful thermal byproduct evaluation","authors":"Yajie Zhang , Baoping Shi , Huaixu Wang , Zening Zhang , Ka Wing Cheng","doi":"10.1016/j.fochx.2025.102557","DOIUrl":"10.1016/j.fochx.2025.102557","url":null,"abstract":"<div><div>Baked oyster is popular for its excellent nutritional and sensory properties. Besides baking time, cooking oils are also critical factors because of their often varying fatty acid and antioxidant profiles. This study evaluated the impact of cooking oils (soybean, peanut, corn, olive) and durations (5–15 min at 200 °C) on baked oysters. The oils (especially olive oil) significantly improved brightness and reduced redness of the oysters. Although they reduced soluble proteins and increased protein carbonyls, they improved protein digestibility and hydrophobicity relative to the control. Olive oil most effectively inhibited lipid peroxidation (84 %) and preserved EPA/DHA via its antioxidants and MUFAs. It also reduced AGE precursors (glyoxal/methylglyoxal), CML (75 %) and CEL (80.6 %) in the baked oysters. Prolonged heating (>10 min) diminished some of these benefits. These data underscored dual optimization of oil type and heating duration, suggesting combining olive oil with ≤10-min baking for balanced sensory, nutritional, and hazardous byproduct inhibition.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102557"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144090113","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}

引用次数: 0

Equivalent dose methodology for activity-based comparisons of protease performance during byproduct protein hydrolysis 副产物蛋白水解过程中基于活性的蛋白酶性能比较的等效剂量方法

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102596

Silvana Valdivia , María J. Camus , Tamara Solis , Suleivys Nuñez , Pedro Valencia

引用次数: 0