Food Chemistry: X最新文献

Taste characteristics and symbolic metabolites of Rougui tea with different grades in China

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-21 DOI: 10.1016/j.fochx.2025.102405

Jianghua Ye , Yangxin Luo , Yuhua Wang , Yulin Wang , Tingting Wang , Yankun Liao , Junbin Gu , Xiaoli Jia , Qi Zhang , Haibin Wang

引用次数: 0

Trash to treasure: Potential antifreeze peptide from Litopenaeus vannamei head via ultrasound-assisted autolysis

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-21 DOI: 10.1016/j.fochx.2025.102395

Mingtang Tan , Mei Han , Yingyu Zhou , Zhongqin Chen , Wenhong Cao

{"title":"Trash to treasure: Potential antifreeze peptide from Litopenaeus vannamei head via ultrasound-assisted autolysis","authors":"Mingtang Tan , Mei Han , Yingyu Zhou , Zhongqin Chen , Wenhong Cao","doi":"10.1016/j.fochx.2025.102395","DOIUrl":"10.1016/j.fochx.2025.102395","url":null,"abstract":"<div><div>This study aimed to separate and purify antifreeze peptides (AFP) from the autolysate of <em>Litopenaeus vannamei</em> head, and the peptide sequences with antifreeze activity were identified to elucidate the potential antifreeze mechanisms. The initial fractionation of autolysate revealed that the pk1 fraction with less than 3 kDa molecular weight exhibited the highest thermal hysteresis activity (2.28 °C). Notably, the component pk1-A with the strongest antifreeze activity (2.80 °C) was further separated by using a Sephadex G-15 gel filtration column. The results of bioinformatics and computer-assisted techniques indicated that 26 types of peptides from pk1-A were identified as AFP. Among these, KQVHPDTGISSK was selected as a potential <em>Litopenaeus vannamei</em> head antifreeze peptide (LvAFP). The active site (Lys residue) of LvAFP was discovered to strongly interact with water molecules <em>via</em> hydrogen bonding, thereby inhibiting the formation and recrystallization of ice crystals. Therefore, the preparation of LvAFP could improve the high-value utilization of shrimp byproducts.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102395"},"PeriodicalIF":6.5,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143684473","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

Recent progress in the application of chromatography-coupled mass-spectrometry in the analysis of contaminants in food products

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-20 DOI: 10.1016/j.fochx.2025.102397

Zhuzi Chen , Zamar Daka , Liying Yao , Jiamin Dong , Yuqi Zhang , Peiqi Li , Kaidi Zhang , Shunli Ji

{"title":"Recent progress in the application of chromatography-coupled mass-spectrometry in the analysis of contaminants in food products","authors":"Zhuzi Chen , Zamar Daka , Liying Yao , Jiamin Dong , Yuqi Zhang , Peiqi Li , Kaidi Zhang , Shunli Ji","doi":"10.1016/j.fochx.2025.102397","DOIUrl":"10.1016/j.fochx.2025.102397","url":null,"abstract":"<div><div>An increasing concern has marked the past few years for food quality and safety, not only by the research community but also among the general public. Due to the increasing prevalence of emerging contaminants/analogues in various food matrices, significant efforts have been focused on developing green extraction, matrix preparation, multi-targeted, and potentially multi-matrix techniques that minimize waste generation, cost, and the use of organic reagents to optimize recyclability throughout the analytical procedure. This, therefore, not only guarantees consumer protection through food safety but also contributes to progress in green analysis, ultimately preventing the one-step forward and two-steps back phenomenon of ensuring food safety while damaging the environment. In this review, we provide an integrated, concise, and comprehensive timeline of the research endeavours in the application of chromatography coupled with mass spectrometry in the analysis of contaminants in plant-, aquatic-, and animal-derived food matrices.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102397"},"PeriodicalIF":6.5,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143684477","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

Regulation of corn starch on the properties of tremella polysaccharide-egg white protein-orange juice composite gel and its application in 3D printing

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-19 DOI: 10.1016/j.fochx.2025.102382

Lili Liu , Beibei Shao , Wanlin Yang , Weiwei Cheng , Yue Ding , Feng Xiao

{"title":"Regulation of corn starch on the properties of tremella polysaccharide-egg white protein-orange juice composite gel and its application in 3D printing","authors":"Lili Liu , Beibei Shao , Wanlin Yang , Weiwei Cheng , Yue Ding , Feng Xiao","doi":"10.1016/j.fochx.2025.102382","DOIUrl":"10.1016/j.fochx.2025.102382","url":null,"abstract":"<div><div>The purpose of this paper was to explore the regulation of corn starch (CS) on tremella fuciformis polysaccharide-egg white protein-orange juice (TFP-EWP-OJ) composite gel to develop a new 3D printing material. The results showed that the cylinder of TFP-EWP-OJ composite gel with 0.12 g/mL CS added had the best 3D printing structure and highest printing accuracy. This was an indication that materials with suitable viscosity, hardness, and flowability were more suitable for 3D printing. The nozzle diameter and printing speed were selected to be 1.20 mm and 35 mm/s, respectively. The TFP-EWP-OJ composite gel had greater apparent viscosity and hardness as well as weaker fluidity and a denser network structure with increasing CS concentration. This suggested that the 3D printing performance of TFP-EWP-OJ composite gel can be improved by the incorporation of CS. Furthermore, fourier transform infrared spectroscopy (FT-IR) indicated that no new covalent bonds were formed between CS and the TFP-EWP-OJ composite gel.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102382"},"PeriodicalIF":6.5,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143684468","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

Protein composition and nutritional evaluation of three Polygonatum Mill species: A comparative analysis

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-19 DOI: 10.1016/j.fochx.2025.102390

Chenxing Liu , Yan Cao , Yuqi Zhao , Shengmin Lu , Qile Xia

{"title":"Protein composition and nutritional evaluation of three Polygonatum Mill species: A comparative analysis","authors":"Chenxing Liu , Yan Cao , Yuqi Zhao , Shengmin Lu , Qile Xia","doi":"10.1016/j.fochx.2025.102390","DOIUrl":"10.1016/j.fochx.2025.102390","url":null,"abstract":"<div><div><em>Polygonatum</em> Mill. (Asparagaceae) is an edible crop with great potential for development in China. This study focused on the analysis of protein components from <em>Polygonatum kingianum</em> Coll. et Hemsl (DHJ), <em>P. cyrtonema</em> Hua (DHHJ), and <em>P. sibiricum</em> Red (HJ). DHJ exhibited the lowest protein content (83.2 mg/g), the highest essential AA rate (23.6 %), the highest degree of protein hydrolysis (13.5 %), and the highest PDCAAS (0.57). DHHJ had the highest protein contents (189.8 mg/g), the lowest rate of essential AA (21.6 %), the lowest degree of protein hydrolysis (10.8 %), and the lowest PDCAAS (0.42). The first limiting AA was found to be Lys for DHHJ and Lys/Leu for DHJ and HJ. 96 carbohydrate, 61 amino acid, and 83 energy metabolism-related differential proteins were identified. Protein A0A5P1F9I9 and <span><span>Q5EER7</span><svg><path></path></svg></span> were highly related to the digestive and nutritional properties. This study could provide an essential reference for better utilizing the <em>Polygonatum</em> protein component.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102390"},"PeriodicalIF":6.5,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143684475","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

Protein and polysaccharide edible coatings: A promising approach for fruits preservation - recent advances

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-19 DOI: 10.1016/j.fochx.2025.102388

Dong My Lieu , Thuy Thi Kim Dang , Huong Thuy Nguyen

{"title":"Protein and polysaccharide edible coatings: A promising approach for fruits preservation - recent advances","authors":"Dong My Lieu , Thuy Thi Kim Dang , Huong Thuy Nguyen","doi":"10.1016/j.fochx.2025.102388","DOIUrl":"10.1016/j.fochx.2025.102388","url":null,"abstract":"<div><div>Biodegradable packaging, especially edible coatings (EC) for fruit preservation, is a sustainable and eco-friendly approach. ECs, such as polysaccharides and proteins, are widely used in fruit preservation, with a preference for polysaccharides in coating studies. Fundamental EC properties include barrier properties, tensile strength, elongation at break, and UV blocking. Extra materials such as antimicrobial agents, antioxidants, anti-browning agents, and antagonistic microorganisms enhance EC benefits. ECs impact fruit metabolism by reducing malondialdehyde production and enhancing the activities of key enzymes. However, extra materials at high concentrations affect the bonding network of the EC and weaken its structure. Therefore, selecting an appropriate concentration of extra materials is crucial to ensure adequate preservation and safety without affecting sensory properties. Combining coating materials and extra materials to reduce fruit metabolism, maintain fruit quality, inhibit damage pathogens, prevent browning, and provide antioxidants would be an excellent way to promote the green potential of fruit preservation approaches.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102388"},"PeriodicalIF":6.5,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143683884","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

Hydrocolloid addition improves the textural quality of freeze-dried restructured strawberry blocks by regulating pore structural properties

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-19 DOI: 10.1016/j.fochx.2025.102403

Haiou Wang , Jiaqi Hu , Xiyun Sun , Hongwei Xiao , Huichang Wu , Wuyi Liu , Feng Zhou , Yulong Wu , Honglin Zhang , Xuemei Gao

{"title":"Hydrocolloid addition improves the textural quality of freeze-dried restructured strawberry blocks by regulating pore structural properties","authors":"Haiou Wang , Jiaqi Hu , Xiyun Sun , Hongwei Xiao , Huichang Wu , Wuyi Liu , Feng Zhou , Yulong Wu , Honglin Zhang , Xuemei Gao","doi":"10.1016/j.fochx.2025.102403","DOIUrl":"10.1016/j.fochx.2025.102403","url":null,"abstract":"<div><div>Freeze-dried restructured strawberry blocks (FRSB) are fascinated by numerous consumers. This study investigated the effect of different hydrocolloid additions, including guar gum, gelatin, pectin, and the composite of the three, on the pore structural properties and the textural quality of FRSB. The composite group of FRSB achieved the smallest pore structure parameters including porosity rate, total volume, average volume, and average area, followed increasingly by the groups of gelatin, guar gum, pectin, and the control, respectively. TPA hardness of FRSB in each group, from high to low, is: composite > guar gum > pectin > gelatin > control (<em>P</em> < 0.05). TPA elasticity, penetration hardness, and penetration work showed significant positive or negative correlation with various pore structure parameters of FRSB. Hydrocolloid addition, especially the composite group, can entitle FRSB with a denser and more stable porous network structure and a better appearance, significantly enhancing their hardness, crispness, and stickiness.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102403"},"PeriodicalIF":6.5,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143684471","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

Purification of ultrasonic assisted extracted chlorogenic acid from Citrullus lanatus rind using macroporous adsorption resin (MPAR)

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-19 DOI: 10.1016/j.fochx.2025.102374

Sobia Naseem , Muhammad Rizwan , Wahidah H. Al-Qahtani , Ayesha Sadiqa , Awais Ahmad

{"title":"Purification of ultrasonic assisted extracted chlorogenic acid from Citrullus lanatus rind using macroporous adsorption resin (MPAR)","authors":"Sobia Naseem , Muhammad Rizwan , Wahidah H. Al-Qahtani , Ayesha Sadiqa , Awais Ahmad","doi":"10.1016/j.fochx.2025.102374","DOIUrl":"10.1016/j.fochx.2025.102374","url":null,"abstract":"<div><div>Recycling food waste to extract valuable bioactive compounds (BAC) offers a groundbreaking solution to mitigate environmental challenges. The isolation and purification of BAC from food waste are getting more attention to maintain environmental sustainability. The therapeutic potential of these compounds highlights the need for innovative approaches to extracting and purifying them from by-products. In this context, the chlorogenic (CG) acid is extracted from watermelon <em>(Citrullus lanatus)</em> rind (WMR) using ultrasound-assisted extraction (USAE) technique and purified using the macroporous adsorption resin (MPAR) method. The extraction and purification were carried out with water, 70 % <em>v</em>/v ethanol/water (70 % Et), and 90 % v/v ethanol/water (90 %-Et) solvent to analyze the impact of solvent on extraction efficiency, purity, and recovery. The extracted CG acid was qualitatively analyzed via UV spectrometry and HPLC and underwent FESEM analysis while purified CG acid was characterized via FTIR and thermal analysis. The implementation of the MPAR method notably increased the yield to 4.6 mg/g of raw material using solvents comprising 90 % ethanol than water and 70 % ethanol. The recovery of CG acid significantly escalated to 88 %, enhancing the purity percentage from an initial range of 70–94 %.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102374"},"PeriodicalIF":6.5,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143684860","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

Valorization black carrot colorant process liquid waste by clarification and Decolorization: A novel sugar alternative for gummies

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-19 DOI: 10.1016/j.fochx.2025.102362

İlyas Atalar , Burcu Tüzün , Ibrahim Palabiyik , Omer Said Toker , Suzan Uzun , Tahra ElObeid , Nevzat Konar

{"title":"Valorization black carrot colorant process liquid waste by clarification and Decolorization: A novel sugar alternative for gummies","authors":"İlyas Atalar , Burcu Tüzün , Ibrahim Palabiyik , Omer Said Toker , Suzan Uzun , Tahra ElObeid , Nevzat Konar","doi":"10.1016/j.fochx.2025.102362","DOIUrl":"10.1016/j.fochx.2025.102362","url":null,"abstract":"<div><div>The aim of this study was to develop a recycling process for black carrot colorant liquid waste (BCLW) and to investigate the potential use of BCLW as a sugar source for glucose syrup substitution in gummy candy production. Clarification and decolorization were performed using ion exchange and adsorbent resins at three flow rates, followed by evaporation. The highest clarity (88.7 %) was achieved with modified styrene-divinylbenzene resin at 1.0 BV/h. Subsequently, BCLW was incorporated into gummy formulations as a glucose syrup substitute. Higher hardness values were recorded in formulations with over 75 % of BCLW incorporated, compared to the gummy samples produced with 100 % glucose syrup. The brightness remained considerably high when the glucose syrup was replaced with BCLW up to 50 %. Accelerated shelf-life tests showed changes in color and hardness. BCLW presents a sustainable alternative for the confectionery industry, offering a practical solution for waste reduction while contributing to resource efficiency.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102362"},"PeriodicalIF":6.5,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143684466","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

Effects of anhydrous low-temperature storage on the post-capture survival, bacterial counts and meat quality of Hong Kong oyster Crassostrea hongkongensis

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-19 DOI: 10.1016/j.fochx.2025.102398

Chun-Sheng Liu , Qing-Song Hu , Ling-Xiang Bao , Xin Hong , Yi Yang , Ai-Min Wang

{"title":"Effects of anhydrous low-temperature storage on the post-capture survival, bacterial counts and meat quality of Hong Kong oyster Crassostrea hongkongensis","authors":"Chun-Sheng Liu , Qing-Song Hu , Ling-Xiang Bao , Xin Hong , Yi Yang , Ai-Min Wang","doi":"10.1016/j.fochx.2025.102398","DOIUrl":"10.1016/j.fochx.2025.102398","url":null,"abstract":"<div><div>This study comprehensively evaluated the freshness and quality changes of Hong Kong oyster (<em>Crassostrea hongkongensis</em>) during anhydrous low-temperature storage through a multi-indicator method. The results revealed that TVB-N and MDA levels showed significant increase after nine days of storage, while pH and surface color remained stable. The counts of <em>Escherichia coli</em>, <em>Vibrio parahaemolyticus</em>, and <em>V. vulnificus</em> peaked on day three before declining, contrasting with the continuous proliferation of anaerobic lactic acid bacteria. The crude protein, total lipid, phospholipid and fatty acid contents decreased significantly with prolonged storage, while glycogen content exhibited a biphasic trend, and triglyceride levels consistently increased. Most non-volatile compounds peaked at three to six days of storage, whereas lactic acid levels progressively increased. Among volatile compounds, aldehydes were the most abundant, with hexanal levels remaining stable and 2,4-heptadienal significantly increasing by day six. In conclusion, the optimal shelf life for Hong Kong oysters under anhydrous low-temperature storage conditions should be not exceed six days.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102398"},"PeriodicalIF":6.5,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143683892","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