Food Chemistry: X最新文献

Nanotechnology in aquaculture: Transforming the future of food security 水产养殖中的纳米技术：改变粮食安全的未来

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-11-07 DOI: 10.1016/j.fochx.2024.101974

Saba Khursheed Khan , Joydeep Dutta , Ishtiyaq Ahmad , Mohd Ashraf Rather

{"title":"Nanotechnology in aquaculture: Transforming the future of food security","authors":"Saba Khursheed Khan , Joydeep Dutta , Ishtiyaq Ahmad , Mohd Ashraf Rather","doi":"10.1016/j.fochx.2024.101974","DOIUrl":"10.1016/j.fochx.2024.101974","url":null,"abstract":"<div><div>In the face of growing global challenges in food security and increasing demand for sustainable protein sources, the aquaculture industry is undergoing a transformative shift through the integration of nanotechnology. This review paper explores the profound role of nanotechnology in aquaculture, addressing critical issues such as efficient feed utilization, disease management, and environmental sustainability. Nanomaterials are used to enhance nutritional content and digestibility of aquafeed, optimize fish growth and health, and improve disease prevention. Nanoparticle-based vaccines and drug delivery systems reduce antibiotic reliance, while nano sensors monitor water quality in real-time. Furthermore, nanotechnology has revolutionized infrastructure design, contributing to smart, self-regulating aquaculture systems. Despite its vast potential, challenges such as ethical considerations and long-term safety must be addressed. This paper highlights nanotechnology's transformative role in aquaculture, underscoring its potential to contribute significantly to global food security through enhanced productivity and sustainability.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101974"},"PeriodicalIF":6.5,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142651186","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

Bioactive compound encapsulation: Characteristics, applications in food systems, and implications for human health 生物活性化合物封装：特点、在食品系统中的应用以及对人类健康的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-11-02 DOI: 10.1016/j.fochx.2024.101953

Alieh Rezagholizade-shirvan , Mahya Soltani , Samira Shokri , Ramin Radfar , Masoumeh Arab , Ehsan Shamloo

{"title":"Bioactive compound encapsulation: Characteristics, applications in food systems, and implications for human health","authors":"Alieh Rezagholizade-shirvan , Mahya Soltani , Samira Shokri , Ramin Radfar , Masoumeh Arab , Ehsan Shamloo","doi":"10.1016/j.fochx.2024.101953","DOIUrl":"10.1016/j.fochx.2024.101953","url":null,"abstract":"<div><div>Nanotechnology plays a pivotal role in food science, particularly in the nanoencapsulation of bioactive compounds, to enhance their stability, bioavailability, and therapeutic potential. This review aims to provide a comprehensive analysis of the encapsulation of bioactive compounds, emphasizing the characteristics, food applications, and implications for human health. This work offers a detailed comparison of polymers such as sodium alginate, gum Arabic, chitosan, cellulose, pectin, shellac, and xanthan gum, while also examining both conventional and emerging encapsulation techniques, including freeze-drying, spray-drying, extrusion, coacervation, and supercritical anti-solvent drying. The contribution of this review lies in highlighting the role of encapsulation in improving system stability, controlling release rates, maintaining bioactivity under extreme conditions, and reducing lipid oxidation. Furthermore, it explores recent technological advances aimed at optimizing encapsulation processes for targeted therapies and functional foods. The findings underline the significant potential of encapsulation not only in food supplements and functional foods but also in supportive medical treatments, showcasing its relevance to improving human health in various contexts.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101953"},"PeriodicalIF":6.5,"publicationDate":"2024-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142651187","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

The mechanism of pectin in improving anthocyanin stability and the application progress of their complexes: A review 果胶提高花青素稳定性的机理及其复合物的应用进展：综述

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-11-01 DOI: 10.1016/j.fochx.2024.101955

Chenyang Shi , Chongting Guo , Shan Wang, Weixuan Li, Xue Zhang, Shan Lu, Chong Ning, Chang Tan

{"title":"The mechanism of pectin in improving anthocyanin stability and the application progress of their complexes: A review","authors":"Chenyang Shi , Chongting Guo , Shan Wang, Weixuan Li, Xue Zhang, Shan Lu, Chong Ning, Chang Tan","doi":"10.1016/j.fochx.2024.101955","DOIUrl":"10.1016/j.fochx.2024.101955","url":null,"abstract":"<div><div>Improving anthocyanin stability is a major challenge for the food industry. Studies have revealed that the interaction with pectin through non-covalent bonds can improve the anthocyanin stability, thus showing the potential to alleviate the above challenges. However, the interactions are highly complex and diverse. Thus, analyzing the effect of this interaction on anthocyanin stability is essential to promote anthocyanin-pectin complexes application in functional foods. Pectin can interact with anthocyanins through covalent and non-covalent interactions, and these interactions are affected by their structure, the external environment, and the processing methods. Through their interaction with pectin, the thermal, color, and storage stability of anthocyanins are improved, enhancing their bioavailability in the gastrointestinal and facilitating their application range in food processing. This review provides a theoretical reference for improving anthocyanin stability and increasing the application range of anthocyanin-pectin complexes.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101955"},"PeriodicalIF":6.5,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142651180","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

Glycemic impact of cereal and legume-based bakery products: Implications for chronic disease management 谷物和豆类烘焙食品的血糖影响：对慢性病管理的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-11-01 DOI: 10.1016/j.fochx.2024.101959

Hiba Naveed , Waleed Sultan , Kanza Aziz Awan , Aysha Imtiaz , Sanabil Yaqoob , Fahad Al-Asmari , Ahmad Faraz , Jian-Ya Qian , Aanchal Sharma , Robert Mugabi , Saqer S. Alotaibi , Gulzar Ahmad Nayik

{"title":"Glycemic impact of cereal and legume-based bakery products: Implications for chronic disease management","authors":"Hiba Naveed , Waleed Sultan , Kanza Aziz Awan , Aysha Imtiaz , Sanabil Yaqoob , Fahad Al-Asmari , Ahmad Faraz , Jian-Ya Qian , Aanchal Sharma , Robert Mugabi , Saqer S. Alotaibi , Gulzar Ahmad Nayik","doi":"10.1016/j.fochx.2024.101959","DOIUrl":"10.1016/j.fochx.2024.101959","url":null,"abstract":"<div><div>This review examines the glycemic impact of cereal and legume-based bakery products and their potential role in chronic disease management, particularly in type II diabetes and cardiovascular diseases. The primary objective is to assess the glycemic index (GI) and glycemic load (GL) of bakery products made from cereals such as wheat and barley, and legumes like chickpeas, and to explore their effects on postprandial blood glucose response. Cereal-based products typically exhibit higher GIs (55–80), while legume-based bakery products demonstrate lower GIs (40–50), potentially contributing to better glycemic control. Incorporating legumes into bakery formulations can lower their glycemic index by up to 25 %. Legume-enriched bakery products may effectively manage blood glucose and reduce chronic disease risks like diabetes. However, more long-term studies are needed to confirm their broader benefits. This review emphasizes the need for innovation to improve the nutritional and sensory appeal of functional foods.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101959"},"PeriodicalIF":6.5,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142651188","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

A comprehensive review on the pretreatment and detection methods of nitrofurans and their metabolites in animal-derived food and environmental samples 动物源食品和环境样本中硝基呋喃及其代谢物的预处理和检测方法综述

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-10-28 DOI: 10.1016/j.fochx.2024.101928

Xiaoling Zheng , Yong Xie , Zhuoer Chen , Mingdong Cao , Xianlu Lei , Tao Le

{"title":"A comprehensive review on the pretreatment and detection methods of nitrofurans and their metabolites in animal-derived food and environmental samples","authors":"Xiaoling Zheng , Yong Xie , Zhuoer Chen , Mingdong Cao , Xianlu Lei , Tao Le","doi":"10.1016/j.fochx.2024.101928","DOIUrl":"10.1016/j.fochx.2024.101928","url":null,"abstract":"<div><div>In recent years, the residues of nitrofurans (NFs) and their metabolites in animal-derived food and environmental samples have gained widespread attention. The parent drugs and their metabolites have displayed significant toxicity to human health including carcinogenic, mutagenic and teratogenic effects, leading to banned in animal husbandry in many countries. Hence, monitoring the residues of NFs is necessary to guarantee public health and ecological security. This review aims to summarize and assess the structural properties, residue status, sample pretreatment methods (liquid-liquid extraction, solid-phase extraction, Quick, Easy, Cheap, Effective, Rugged, and Safe (QuEChERS), and field-assisted extraction), and detection methods (chromatographic analysis, immunoassay, and some innovative detection methods) for NFs and their metabolites in animal-derived food and environmental samples. This paper provides a detailed reference and discussion for the analysis of NFs and their metabolites, which can effectively promote the establishment of innovative detection methods for NFs and their metabolites residues.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101928"},"PeriodicalIF":6.5,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142530060","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

Influence of frozen storage and flavoring substances on the nonvolatile metabolite profile of raw beef: Correlation of lipids and lipid-like molecules with flavor profiles 冷冻贮藏和调味物质对生牛肉非挥发性代谢物特征的影响：脂类和类脂分子与风味特征的相关性

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-10-12 DOI: 10.1016/j.fochx.2024.101898

Sam Al-Dalali , Zhigui He , Miying Du , Hui Sun , Dong Zhao , Cong Li , Peijun Li , Baocai Xu

{"title":"Influence of frozen storage and flavoring substances on the nonvolatile metabolite profile of raw beef: Correlation of lipids and lipid-like molecules with flavor profiles","authors":"Sam Al-Dalali , Zhigui He , Miying Du , Hui Sun , Dong Zhao , Cong Li , Peijun Li , Baocai Xu","doi":"10.1016/j.fochx.2024.101898","DOIUrl":"10.1016/j.fochx.2024.101898","url":null,"abstract":"<div><div>This study aimed to explore the effects of frozen storage and flavoring substances (sugar and salt) on the metabolite profiles of nonflavored (BS1) and flavored (BS2) beef samples through UHPLC–MS/MS and an untargeted method and flavor profiles using GC–MS and targeted method. Analysis was conducted during 0, 3, and 6 months of frozen storage. A comprehensive analysis of biochemical databases yielded a total of 1791 metabolites: 1183 metabolites were identified in positive ion mode and 608 in negative ion mode. There were 3 categories of metabolites under superclass classification, accounting for 77.93 % of the total metabolites, including lipids and lipid-like compounds (502 species, 33.87 %), organic acids and derivatives (459 species, 30.97 %), and organoheterocyclic compounds (194, 13.09 %). Multivariate statistical analysis showed that after 0, 3, and 6 months of frozen storage, 120, 106, and 62 differential metabolites, respectively, were identified in the comparison between the BS1 and BS2 samples. The results indicated that frozen storage has a decreasing effect on the differential metabolites, while the flavoring substances mainly enhance the metabolite profiles. It can be concluded that flavoring substances and frozen storage primarily influence the metabolites. At 0 and 6 months of frozen storage, 27 volatiles were detected. The correlation analysis displayed a positive correlation between lipids and lipid-like molecules and flavor compounds.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101898"},"PeriodicalIF":6.5,"publicationDate":"2024-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142446550","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

TMT-based quantitative proteomics reveals the effects of electromagnetic field and freezing preservation techniques on mutton quality 基于 TMT 的定量蛋白质组学揭示了电磁场和冷冻保存技术对羊肉品质的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-10-11 DOI: 10.1016/j.fochx.2024.101889

Xing Lei , Wei Su , Rongmei Zhou , Yingchun Mu

引用次数: 0

Multi-omics revealed antibacterial mechanisms of licochalcone A against MRSA and its antimicrobic potential on pork meat 多组学揭示地衣查尔酮 A 对 MRSA 的抗菌机制及其对猪肉的抗菌潜力

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-10-11 DOI: 10.1016/j.fochx.2024.101893

Fei Zeng , Shijuan Shao , Zhilu Zou , Siqi Guo , Yu Cai , Chunchao Yan , Yunzhong Chen , Maolin Wang , Tingting Shi

引用次数: 0

Metabolomics approach to exploring the effects of changes in substance composition induced by different irradiation doses on the sensory quality of saozi 用代谢组学方法探讨不同辐照剂量引起的物质组成变化对绍兴柚子感官品质的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-10-09 DOI: 10.1016/j.fochx.2024.101884

Xue Li , Ling Zhang , Yexing Liang , Shixiong Yang , Jiaying Peng , Fanyi Gong , Buzhou Xu , Dong Zhang

{"title":"Metabolomics approach to exploring the effects of changes in substance composition induced by different irradiation doses on the sensory quality of saozi","authors":"Xue Li , Ling Zhang , Yexing Liang , Shixiong Yang , Jiaying Peng , Fanyi Gong , Buzhou Xu , Dong Zhang","doi":"10.1016/j.fochx.2024.101884","DOIUrl":"10.1016/j.fochx.2024.101884","url":null,"abstract":"<div><div>In order to ensure the quality of saozi and expand its usage scenarios, it is necessary to determine the appropriate dose of irradiation. Non-targeted metabonomics method was used to explore the influence of changes in composition induced by different irradiation doses on the sensory characteristics of saozi. With increased irradiation dose (0, 2, 5, and 8 kGy), the TBARS value of saozi increased, whereas aroma, taste, and overall acceptability scores of saozi significantly decreased (<em>p</em> < 0.05). A total of 147 differential components including amino acids, organic acids, fatty acids, purines, and pyrimidines were screened from different irradiation doses of saozi. Twenty significant change pathways were identified in the KEGG enrichment results, most of which involve amino acids, nucleotide substances, acidic substances, among others, indicating that radiation-induced changes in these substances were one of the main reasons affecting the sensory scores of saozi. Considering the sensory scores and changes in the composition of saozi, when using cobalt 60 for the irradiation treatment of saozi, the optimal irradiation dose should be less than 5 kGy.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101884"},"PeriodicalIF":6.5,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142426613","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

Exploring the effect of greenhouse covering cultivation on the changes of sensory quality and flavor substances of green tea 探讨温室覆盖栽培对绿茶感官品质和风味物质变化的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-10-09 DOI: 10.1016/j.fochx.2024.101885

Qian Wang , Meng Li , Jie Wang , Xueming Ma , Lei Liu , Peiqiang Wang , Jianhui Hu , Xinfu Zhang , Fengfeng Qu

{"title":"Exploring the effect of greenhouse covering cultivation on the changes of sensory quality and flavor substances of green tea","authors":"Qian Wang , Meng Li , Jie Wang , Xueming Ma , Lei Liu , Peiqiang Wang , Jianhui Hu , Xinfu Zhang , Fengfeng Qu","doi":"10.1016/j.fochx.2024.101885","DOIUrl":"10.1016/j.fochx.2024.101885","url":null,"abstract":"<div><div>To protect tea plant (<em>Camellia sinensis</em> (L.) O. Kuntze) from freezing injury, plastic greenhouse covering is widely used in northern tea areas of China. Currently, there was few researches about the effect of greenhouse covering on tea quality. Our results showed greenhouse covering increased tea yield, changed leaf phenotype and decreased green tea quality. Further analysis revealed greenhouse increased the content of soluble sugars and decreased the content of EGCG and 14 amino acids. Besides, there were 223 differential volatile components were identified in green tea produced by fresh leaves with plastic greenhouse covering (GT) and green tea produced by fresh leaves without plastic greenhouse covering (TT). 81 key aroma components were contributors to the bean-like aroma of TT. 98 key aroma components contributed to the clean aroma of GT. Based on these results, the flavor wheels were constructed, providing a visual presentation of flavor between TT and GT.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101885"},"PeriodicalIF":6.5,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142433114","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