Food Chemistry: X最新文献

Elucidating the photo-induced fading mechanism in green tea beverages: Metabolomics-guided discovery, quantification, and spiking validation of critical metabolites 阐明绿茶饮料中的光诱导褪色机制：代谢组学指导下关键代谢物的发现、定量和峰值验证

1区农林科学

Food Chemistry: X Pub Date : 2026-08-28 DOI: 10.1016/j.fochx.2026.104377

Shanshan Wang, Sixu Li, Zheng Tu, Meng Tao, Qinyan Yu, Anan Xu, Yanyan Cao, Zhengquan Liu

{"title":"Elucidating the photo-induced fading mechanism in green tea beverages: Metabolomics-guided discovery, quantification, and spiking validation of critical metabolites","authors":"Shanshan Wang, Sixu Li, Zheng Tu, Meng Tao, Qinyan Yu, Anan Xu, Yanyan Cao, Zhengquan Liu","doi":"10.1016/j.fochx.2026.104377","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104377","url":null,"abstract":"The color of tea beverages is a critical quality determinant, yet photo-induced fading has received little attention compared to browning reactions. This study investigated riboflavin photodegradation in unsweetened green tea beverages under both retail-shelf lighting and simulated solar radiation. Under retail-shelf lighting, approximately 90% of riboflavin degraded within the first 5 days of a 20-day exposure period ( p < 0.05), confirming its high susceptibility under realistic retail conditions. Under simulated solar radiation, a comparable 90% degradation occurred within only 8 h. Chlorophyll also degraded by approximately 37.5% after 8 h of sunlight exposure. While riboflavin serves as the primary driver of chromatic deterioration, chlorophyll contributes to a lesser extent in the photo-induced fading process. These findings establish riboflavin as a key target for intervention, with chlorophyll as a secondary contributor, providing a theoretical foundation for developing targeted light-protective strategies to preserve the color quality of green tea beverages.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 1","pages":"104377-104377"},"PeriodicalIF":0.0,"publicationDate":"2026-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157526008989/pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148861143","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

Ultrasound-triggered chitosan interfacial crosslinking for core–shell nanoemulsions with enhanced salidroside bioaccessibility 超声触发壳聚糖界面交联制备具有增强红萝卜苷生物可及性的核壳纳米乳

1区农林科学

Food Chemistry: X Pub Date : 2026-08-28 DOI: 10.1016/j.fochx.2026.104384

Liang Dong, Guicheng Liu, Xin Zhang, Xiaojin Zhang, Sijing Liu, Shuqi Niu, Degui Chang, Xujun Yu, Jinlin Guo

{"title":"Ultrasound-triggered chitosan interfacial crosslinking for core–shell nanoemulsions with enhanced salidroside bioaccessibility","authors":"Liang Dong, Guicheng Liu, Xin Zhang, Xiaojin Zhang, Sijing Liu, Shuqi Niu, Degui Chang, Xujun Yu, Jinlin Guo","doi":"10.1016/j.fochx.2026.104384","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104384","url":null,"abstract":"An ultrasound-driven strategy developed to construct chitosan–tripolyphosphate ionic crosslinked shells of lecithin-stabilized nanoemulsions, enhancing salidroside encapsulation. Ultrasound accelerated phosphate mass transfer toward chitosan-adsorbed layers, homogenizing crosslinking density, increasing the degree of crosslinking to 0.78 and yielding a compact interfacial gel network with the highest encapsulation efficiency of 69.21%. Nanoemulsion transformed from a viscous fluid into viscoelastic weak hydrocolloids with narrowed relaxation time distribution. Coupled hydrogen bonding and ionic interactions between phosphate and chitosan hydroxyl/amino groups formed, while 1 H NMR revealed restricted oil molecular mobility and C 2 H downfield shifting indicative of –NH 3 + /phosphate ion-pair formation. In vitro simulated digestion demonstrated high salidroside bioaccessibility (25%) and facilitated mixed micelle formation, while post-digestion micelles significantly attenuated hypoxia-induced oxidative damage in RAW264.7 macrophages, reducing ROS/NO levels, restoring ATP production, and downregulating HIF-1α signaling. These findings establish ultrasound-driven interfacial ionic crosslinking as an effective approach for engineering robust core–shell nanoemulsions to enhancing bioactivity of food ingredients.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 1","pages":"104384-104384"},"PeriodicalIF":0.0,"publicationDate":"2026-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157526009053/pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148861144","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

How starch structure and physicochemical properties dictate the porridge quality of diverse japonica rice varieties. 淀粉结构和理化性质如何决定不同粳稻品种的粥质。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-08-26 eCollection Date: 2026-08-01 DOI: 10.1016/j.fochx.2026.104334

Sixuan Li, Qingchen Luo, Yongjie Mi, Zhuojia Lv, Feng Liang, Wenhui Zhang, Min Zhang

{"title":"How starch structure and physicochemical properties dictate the porridge quality of diverse japonica rice varieties.","authors":"Sixuan Li, Qingchen Luo, Yongjie Mi, Zhuojia Lv, Feng Liang, Wenhui Zhang, Min Zhang","doi":"10.1016/j.fochx.2026.104334","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104334","url":null,"abstract":"Rice porridge is a widely consumed staple, yet how starch structure governs porridge quality remains unclear. Six representative japonica rice varieties were selected, among which Jijing 830 (JR2) produced porridge with a thick, smooth, cohesive texture and the highest sensory scores. Notably, JR2 starch had an amylose content of 12.33%, a median granule size (D50) of 5.98 μm, and a relative crystallinity of 33.05%, values intermediate among the six varieties. These structural characteristics balanced starch leaching with granule integrity, favoring rapid hydration while preventing structural collapse. Furthermore, JR2 starch's relatively high peak viscosity, low setback, and high proportion of bound water endowed the porridge with excellent water retention, forming a stable porridge matrix. Correlation analysis confirmed that starch composition, crystallinity, pasting behavior, and water distribution significantly influenced texture and sensory attributes of porridge. These findings reveal the structural basis of porridge palatability, guiding breeding and industrial utilization of japonica rice.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"38 ","pages":"104334"},"PeriodicalIF":9.2,"publicationDate":"2026-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13544317/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148897009","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

Zein-based ternary complex stabilized oleogels for saturated fat reduction: fabrication, characterization, and application in chocolate spread. 以玉米蛋白为基础的三元络合稳定油凝胶用于降低饱和脂肪：制备、表征和在巧克力涂抹中的应用。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-08-25 eCollection Date: 2026-08-01 DOI: 10.1016/j.fochx.2026.104357

Qian Zhang, Qiming Wang, Zhenan Rao, Xiaojuan Lei, Jichun Zhao, Lin Lei, Kaihong Zeng, Jian Ming

引用次数: 0

Characterization and discrimination of flavor and taste profiles in olive oil from different varieties using E-nose, GC-IMS, E-tongue, and UPLC-MS/MS. 采用电子鼻、GC-IMS、e -舌和UPLC-MS/MS对不同品种橄榄油的风味和口感特征进行了表征和鉴别。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-08-25 eCollection Date: 2026-08-01 DOI: 10.1016/j.fochx.2026.104354

Boxiao Wu, Churan Li, Qing Hu, Bin Lu, Changwei Cao, Fang Li, Huan Kan, Yun Liu

{"title":"Characterization and discrimination of flavor and taste profiles in olive oil from different varieties using E-nose, GC-IMS, E-tongue, and UPLC-MS/MS.","authors":"Boxiao Wu, Churan Li, Qing Hu, Bin Lu, Changwei Cao, Fang Li, Huan Kan, Yun Liu","doi":"10.1016/j.fochx.2026.104354","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104354","url":null,"abstract":"The varieties of Olea europaea play an important part in forming flavor and taste profiles of olive oil. Herein, extra virgin olive oil (EVOO) of five O. europaea varieties were comprehensively characterized by flavor and taste using an electronic nose (E-nose), gas chromatography-ion mobility spectrometry (GC-IMS), electronic tongue (E-tongue), and ultra performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS). E-nose effectively differentiated the samples. Thirty volatile organic compounds were characterized, with esters being the most abundant. E-tongue profiling indicated that all five EVOO exhibited sweetness, bitterness, and astringency, albeit with differentiated intensities. Comparative analyses and Mantel test analyses identified 26 phenolic compounds underlying contributors to bitterness and astringency in the EVOO. Molecular docking approaches were employed to validate and visualize the capabilities for five bitter compounds with high affinity combining to bitter taste receptors. This research revealed the metabolic regulation responsible for flavor and taste profiles of EVOO.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"38 ","pages":"104354"},"PeriodicalIF":9.2,"publicationDate":"2026-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13543986/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148896850","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

Dextran chain length dictates the interfacial properties of Maillard-conjugated 11S globulin: a molecular mechanism study. 右旋糖酐链长决定美拉德共轭11S球蛋白的界面性质：分子机制研究。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-08-24 eCollection Date: 2026-08-01 DOI: 10.1016/j.fochx.2026.104350

Yaxin Zhou, Jianyu Yang, Chaojiang Dong, Miaomiao Liu, Yanan Guo, Linyi Zhou, Xue Geng, Zengwang Guo, Zhongjiang Wang

{"title":"Dextran chain length dictates the interfacial properties of Maillard-conjugated 11S globulin: a molecular mechanism study.","authors":"Yaxin Zhou, Jianyu Yang, Chaojiang Dong, Miaomiao Liu, Yanan Guo, Linyi Zhou, Xue Geng, Zengwang Guo, Zhongjiang Wang","doi":"10.1016/j.fochx.2026.104350","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104350","url":null,"abstract":"As 11S limits SPI emulsifying properties, this study investigated how dextran molecular weight regulates 11S interfacial adsorption. Maillard conjugation with 5000 Da dextran enhanced 11S flexibility and emulsifying properties, yielding a 35.0% increase in EAI (65 m2/g) and improved ESI (92%). The resulting emulsions exhibited markedly smaller and more uniform droplets (approximately 10-20 μm) compared to aggregated native 11S. Adsorption kinetics revealed a critical molecular weight dependency: 5000 Da dextran induced optimal structural transformation and interfacial reorganization, strengthening stability. In contrast, larger dextrans likely induced steric hindrance and provided limited flexibility enhancement, which may have contributed to suppressing interfacial rearrangement and limiting emulsification improvement. Based on these findings, we propose a chain-length balance model, and the results strongly suggest that Maillard glycation is an effective strategy to enhance non-glycosylated 11S functionality, elucidating a molecular weight-dependent modulation mechanism and providing new insights for improving protein emulsifying properties.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"38 ","pages":"104350"},"PeriodicalIF":9.2,"publicationDate":"2026-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13543090/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148896897","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

Structure modulation and physicochemical regulation: study on the structure-function relationship of soy protein isolate regulated by Coprinus comatus by-products in high-moisture extrusion. 结构调控与理化调控：高水分挤压副产物调控大豆分离蛋白的结构-功能关系研究。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-08-24 eCollection Date: 2026-08-01 DOI: 10.1016/j.fochx.2026.104346

Jingyi Lin, Changrong Wang, Xiaoyun Zhen, Mengfan Lin, Jingxuan Zhang, Zebin Guo

{"title":"Structure modulation and physicochemical regulation: study on the structure-function relationship of soy protein isolate regulated by Coprinus comatus by-products in high-moisture extrusion.","authors":"Jingyi Lin, Changrong Wang, Xiaoyun Zhen, Mengfan Lin, Jingxuan Zhang, Zebin Guo","doi":"10.1016/j.fochx.2026.104346","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104346","url":null,"abstract":"High-moisture extrusion is an effective technique for structuring plant proteins into fibrous meat analogs. This study investigated the regulatory mechanism of the Coprinus comatus by-products on soy protein isolate conformational rearrangement and physicochemical properties during high-moisture extrusion. At addition levels ≤20%, the by-products directed SPI molecular alignment and ordered aggregation, promoting β-sheet formation, enhancing fiber formation in the extrudates, and improving elasticity and chewiness. In contrast, additions ≥30% induced excessive phase separation and steric hindrance, disrupting the protein matrix continuity and causing disrupted fibrous structures, textural hardening, and discoloration. Mechanistic analysis demonstrated that the by-products facilitated the formation of ordered, stable fibrous structures by modulating system rheological behavior, inhibiting random protein aggregation, directing polypeptide chain assembly along the shear direction, and optimizing water distribution. This work provides a theoretical basis for the high-value utilization of Coprinus comatus by-products and the regulation of fibrous structures in plant-based protein products.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"38 ","pages":"104346"},"PeriodicalIF":9.2,"publicationDate":"2026-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13543972/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148897029","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

Contrasting structural and functional changes in enzymatically pretreated coffee peel insoluble dietary fiber induced by alkaline hydrogen peroxide and ultrasonication. 碱性过氧化氢和超声波对酶处理咖啡皮不溶性膳食纤维结构和功能的影响。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-08-24 eCollection Date: 2026-08-01 DOI: 10.1016/j.fochx.2026.104339

Huihua Tang, Jie Ni, Biqin Liu, Qiao Shi, Qi Wang, Wanrong Zhu, Hong Li, Yongjin Hu

{"title":"Contrasting structural and functional changes in enzymatically pretreated coffee peel insoluble dietary fiber induced by alkaline hydrogen peroxide and ultrasonication.","authors":"Huihua Tang, Jie Ni, Biqin Liu, Qiao Shi, Qi Wang, Wanrong Zhu, Hong Li, Yongjin Hu","doi":"10.1016/j.fochx.2026.104339","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104339","url":null,"abstract":"Native coffee peel insoluble dietary fiber (N-IDF) was enzymatically treated to obtain a common precursor (E-IDF), which was subsequently modified by alkaline hydrogen peroxide (EA-IDF) or ultrasonication (EU-IDF) to enable a direct comparison of the two modification routes. All treatments significantly reduced particle size (p < 0.05); EU-IDF-300 had the smallest D50 (40.90 μm) and the highest specific surface area (308.47 m2/kg). EA-IDF exhibited a more open matrix and greater improvements in hydration and in vitro adsorption. EA-IDF-1.0% showed the highest swelling capacity (17.67 mL/g) and glucose adsorption capacity (5.24 mmol/g at 200 mmol/L), while both EA-IDF samples had higher cholesterol adsorption capacity than N-IDF and E-IDF at pH 7.0 (p < 0.05). XRD and monosaccharide profiling revealed structural and compositional differences between treatments, whereas FTIR detected no new functional groups. The contrasting responses of EA-IDF and EU-IDF provide a basis for selecting modification routes for specific technological applications.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"38 ","pages":"104339"},"PeriodicalIF":9.2,"publicationDate":"2026-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13544346/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148896891","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

Green ultrasound-assisted extraction, purification, characterization and stability kinetics of anthocyanins from Rosa chinensis Jacq. 绿色超声辅助提取、纯化、表征及稳定性动力学研究。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-08-24 eCollection Date: 2026-08-01 DOI: 10.1016/j.fochx.2026.104358

Naeem Arshad, Aroona Maryam, Zetian Cai, Haowen Meng, Bingxue Wang, Xiaoxue Kong, Haibo Luo, Lijuan Yu

{"title":"Green ultrasound-assisted extraction, purification, characterization and stability kinetics of anthocyanins from Rosa chinensis Jacq.","authors":"Naeem Arshad, Aroona Maryam, Zetian Cai, Haowen Meng, Bingxue Wang, Xiaoxue Kong, Haibo Luo, Lijuan Yu","doi":"10.1016/j.fochx.2026.104358","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104358","url":null,"abstract":"Rosa chinensis Jacq. petals are a rich, underutilized source of anthocyanin pigments, but these compounds are highly sensitive to light, temperature, and pH, and conventional extraction methods are often solvent-intensive, energy-demanding, and damaging to pigment stability. A food-grade, green ultrasound-assisted extraction (UAE) strategy was therefore developed and optimized using single-factor experiments followed by a three-factor, three-level Box-Behnken design, to establish an efficient and scalable protocol for recovering rose anthocyanins. Extraction temperature and time were identified as the most influential factors, and the optimal conditions were 60% (v/v) ethanol and 40% (v/v) aqueous citric acid (2% w/v), 36.3 °C, a solid-to-liquid ratio of 1:49.4 g mL-1, and 23.9 min, yielded 34.99 g kg-1 dry weight (DW) anthocyanins. Macroporous resin purification (Amberlite XAD-7HP) enriched the pigment fraction, and LC-ESI-MS/MS confirmed three anthocyanins at MSI confidence Level 2, with cyanidin-3,5-O-diglucoside as the dominant compound. The purified extract exhibited first-order thermal degradation kinetics (Ea = 67.50 kJ mol-1) and excellent stability under pasteurization conditions (70 °C, t1/2 = 12.6 h), along with substantial pigment retention after ten days of light (69.8%) and dark (82.3%) storage. Strong antioxidant activity was confirmed by DPPH and ABTS assays (TEAC of 2036.39 and 1455.15 mmol TE g-1 DW, respectively). These findings establish Rosa chinensis Jacq. as a stable, potent source of natural anthocyanin colorants and antioxidants with promising potential as functional ingredients in food and nutraceutical applications.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"38 ","pages":"104358"},"PeriodicalIF":9.2,"publicationDate":"2026-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13543968/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148896989","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

Ultrasound-assisted natural deep eutectic solvent for the extraction of flavonoids from hawk tea: COSMO-RS screening, optimization, and in vitro starch digestion. 超声辅助天然深共溶溶剂提取鹰茶黄酮类化合物：cosmos - rs筛选、优化及体外淀粉消化

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-08-23 eCollection Date: 2026-08-01 DOI: 10.1016/j.fochx.2026.104342

Jie Li, Pei Li, Lu Zhuang, Juecheng Lei, Yuyi Hu, Xiuming Zhai, Fuliang Xiao, Juan Yang, Guang Yang, Dan Wang, Qiyang Chen

{"title":"Ultrasound-assisted natural deep eutectic solvent for the extraction of flavonoids from hawk tea: COSMO-RS screening, optimization, and in vitro starch digestion.","authors":"Jie Li, Pei Li, Lu Zhuang, Juecheng Lei, Yuyi Hu, Xiuming Zhai, Fuliang Xiao, Juan Yang, Guang Yang, Dan Wang, Qiyang Chen","doi":"10.1016/j.fochx.2026.104342","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104342","url":null,"abstract":"An ultrasound-assisted natural deep eutectic solvent (UAE-NADES) method was developed to extract hawk tea flavonoids (HTFA). Conductor-like screening model for realistic solvents (COSMO-RS)-guided screening and experimental validation identified betaine-urea as the optimal solvent. Using response surface methodology, we optimized the UAE-NADES system for HTFA, achieving a yield of 832.96 ± 14.72 mg RE/g DW. Mechanistic studies revealed that the UAE-NADES system facilitated extraction via cell wall disruption and hydrogen bonding. HPD600 resin effectively purified the crude extract, with adsorption following pseudo-second-order kinetics, while the recovered NADES retained satisfactory extraction performance over four cycles. Astragalin, isoquercitrin, and hyperoside were the major flavonoids in the purified extract (PFE). During in vitro starch digestion, PFE reduced the estimated glycemic index, increased resistant starch, and inhibited α-amylase (IC50 = 0.13 mg/mL). This work provides a green extraction and purification strategy for HTFA and demonstrates its effects on α-amylase activity and starch digestion in vitro.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"38 ","pages":"104342"},"PeriodicalIF":9.2,"publicationDate":"2026-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13543104/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148896980","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