Food Chemistry: X最新文献

Bran stir-frying remodels Fructus Aurantii through flavonoid Deglycosylation and Limonoid reduction 麸皮炒制通过类黄酮去糖基化和类柠檬素还原对枳壳进行改造

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-10-15 DOI: 10.1016/j.fochx.2026.104646

Yuhao Zhang, Wanshu Li, Qingqing Li, Lixia Chen, Bo Zhao, Qi Chen, Xinyan Zhu, Hangjuan Lin

{"title":"Bran stir-frying remodels Fructus Aurantii through flavonoid Deglycosylation and Limonoid reduction","authors":"Yuhao Zhang, Wanshu Li, Qingqing Li, Lixia Chen, Bo Zhao, Qi Chen, Xinyan Zhu, Hangjuan Lin","doi":"10.1016/j.fochx.2026.104646","DOIUrl":"10.1016/j.fochx.2026.104646","url":null,"abstract":"<div><div>Bran stir-frying (BS) is traditionally used to improve the properties of Fructus Aurantii (FA), but previous studies mainly focused on chemical changes or pharmacological differences, leaving global transformation pathways and functional consequences unclear. This study integrated in-depth analysis of molecular networking (IDAMN), metabolomics, mechanism validation, and functional validation to elucidate BS-FA processing mechanisms. Compared with conventional molecular networking, IDAMN can identify and remove 63.2% redundant nodes derived from other adduct, isotope, and in-source fragments. BS processing increased flavonoid aglycones while reducing flavonoid glycosides, limonoids, and phosphoglycerides. Mechanism validation indicated heat-assisted glycoside cleavage promoted aglycone formation, whereas limonoid reduction was associated with wheat bran adsorption. Functional validation demonstrated enhanced gastrointestinal motility of BS-FA compared with Raw-FA (47.1% vs 24.5% emptying rate at 200 μg/mL). Naringenin showed stronger activity than naringin, while limonin exhibited reduced effects at higher concentrations. Collectively, BS processing may improve FA quality by enriching efficacy-related flavonoid aglycones while reducing bitterness/irritation-related limonoids.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"40 ","pages":"Article 104646"},"PeriodicalIF":9.2,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149204345","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

Macromolecular and microstructural evolution of enzymatically purified banana albedo dietary fiber during ripening: Targeted valorization for functional and prebiotic applications 酶解纯化香蕉反照率膳食纤维在成熟过程中的大分子和微观结构演变：功能性和益生元应用的靶向增值

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-10-13 DOI: 10.1016/j.fochx.2026.104624

Sarinya Sangkasanya, John Joven Baluyot Ramirez, Chriseah Denise Gabriel Inocencio, Phisut Naknaen

{"title":"Macromolecular and microstructural evolution of enzymatically purified banana albedo dietary fiber during ripening: Targeted valorization for functional and prebiotic applications","authors":"Sarinya Sangkasanya, John Joven Baluyot Ramirez, Chriseah Denise Gabriel Inocencio, Phisut Naknaen","doi":"10.1016/j.fochx.2026.104624","DOIUrl":"10.1016/j.fochx.2026.104624","url":null,"abstract":"<div><div>The macromolecular and microstructural properties of enzymatically purified dietary fiber (EPDF) from banana albedo were affected by ripening. EPDF samples at mature green (MG), yellow green (YG), and fully yellow (FY) stages were compared. Enzymatic purification increased dietary fiber content 2.09-fold to 57.13%. Fourier Transform Infrared Spectroscopy (FTIR) showed changes in cellulose-, pectic-, and lignin-related bands at 1023, 1735, 1604, and 1513 cm−1. X-ray diffraction showed increased relative crystallinity from 14.8% in MG to 17.1% in YG and 26.3% in FY-EPDF. Scanning Electron Microscopy (SEM) showed MG-EPDF had pores, a heterogeneous surface, the highest hydration and adsorption capacities (WHC 5.00 g/g; GAC 38.53 mg/g; CAC 8.46 mg/g). YG-EPDF showed the highest fermentation responses (ΔpH 2.42, TTA 0.577%, acetate 0.483 g/l). FY-EPDF had the highest SDF/IDF ratio (0.078) and relative crystallinity but lower hydration-related functionality. Ripening altered EPDF structural, techno-functional, and in vitro fermentation properties, indicating distinct functional profiles among stages.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"40 ","pages":"Article 104624"},"PeriodicalIF":9.2,"publicationDate":"2026-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149204321","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

Kinetics of change in lipid hydroperoxides and conjugated dienes as affected by temperature: Shelf-life estimation of vegetable oils. 受温度影响的脂质氢过氧化物和共轭二烯的变化动力学：植物油的保质期估计。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-10-10 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104586

Negin Rahimzadeh, Zahra Hoseinipoya, Reza Farhoosh

引用次数: 0

Comprehensive analysis of changes in the quality, functional properties, flavor, and metabolome of blueberry pomace by different drying methods. 综合分析不同干燥方法对蓝莓果渣品质、功能特性、风味及代谢组的影响。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-10-09 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104573

Wu Sun, Dong Huang, Yunfei Long, Ming Bao, Yuji Xu, Hua Wei, Guoqiang Zhang, Xueying Tao

{"title":"Comprehensive analysis of changes in the quality, functional properties, flavor, and metabolome of blueberry pomace by different drying methods.","authors":"Wu Sun, Dong Huang, Yunfei Long, Ming Bao, Yuji Xu, Hua Wei, Guoqiang Zhang, Xueying Tao","doi":"10.1016/j.fochx.2026.104573","DOIUrl":"10.1016/j.fochx.2026.104573","url":null,"abstract":"Blueberry pomace is rich in bioactive compounds but limited by high moisture content. This study evaluated eight drying methods, including natural sunlight drying (ND-S), no-sunlight natural drying (ND-NS), hot-air drying at 45/160 °C (HAD45/HAD160), microwave drying (MD), vacuum freeze-drying (VFD), and combined steam explosion drying (SE-HAD and SE-VFD), for their effects on physicochemical properties, bioactive compounds, flavor, and inhibitory activity against α-glucosidase of blueberry pomace powder. MD and HAD160 caused severe browning and significant bioactive losses, while VFD best preserved anthocyanins. SE-VFD showed the highest phenolic and flavonoid contents and achieved 96.37% α-glucosidase inhibition. Metabolomics revealed that steam explosion contributes to the enrichment of metabolites associated with flavonoid biosynthesis pathways, and molecular docking demonstrated that procyanidins B1 and B3 strongly interacted with α-glucosidase through hydrogen bonds and van der Waals forces. Entropy analysis ranked SE-VFD as the highest in overall functional quality, followed by HAD45/VFD and SE-HAD. SE-VFD is promising for functional product development, whereas HAD45 may be a promising candidate for industrial production.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104573"},"PeriodicalIF":9.2,"publicationDate":"2026-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13675808/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149215369","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 cultivation methods and growth stages on bioactive compound profiles and antioxidant capacity in Ganoderma lucidum: a comparative analysis of normal versus antler-shaped fruiting bodies. 栽培方法和生长阶段对灵芝生物活性化合物分布和抗氧化能力的影响：正常和鹿角形子实体的比较分析。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-10-09 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104576

Yongtao Xia, Rui Ni, Fuming He, Fuyuan Liu, Tingting Wang, Ziyu Yang, Chenjing Li, Hanjun Weng, Dongmei Wu, Neng Gao, Zhihua Sun, Dingguo Zhang, Li Zhang, Xinyong Guo

{"title":"Effects of cultivation methods and growth stages on bioactive compound profiles and antioxidant capacity in Ganoderma lucidum: a comparative analysis of normal versus antler-shaped fruiting bodies.","authors":"Yongtao Xia, Rui Ni, Fuming He, Fuyuan Liu, Tingting Wang, Ziyu Yang, Chenjing Li, Hanjun Weng, Dongmei Wu, Neng Gao, Zhihua Sun, Dingguo Zhang, Li Zhang, Xinyong Guo","doi":"10.1016/j.fochx.2026.104576","DOIUrl":"10.1016/j.fochx.2026.104576","url":null,"abstract":"This study investigates how culture condition and growth stage affect morphological development, phenolic acid, flavonoid accumulation, and in vitro antioxidant capacity in Ganoderma lucidum (G. lucidum). We found that 0.5% CO2 stress induces antler-shaped G. lucidum (AGL) and suppresses biomass accumulation. AGL shows higher antioxidant capacity early on, while conventionally grown fruiting bodies accumulate more phenolics and flavonoids at maturity, yielding greater overall antioxidant activity. Integrated metabolomics, WGCNA, network pharmacology, and molecular docking identified phenolic acids and flavonoids as potential functional metabolites driving these differences. They are predicted to exert antioxidant effects by modulating PTGS2, PPARG, and EGFR, thereby coordinately regulating NF-κB, PI3K-Akt, MAPK, HIF-1, and p53 pathways. Docking was consistent with stable binding of characteristic monomers to target proteins. Our findings support standardized, phenotype-targeted cultivation of G. lucidum and the development of natural antioxidant food ingredients.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104576"},"PeriodicalIF":9.2,"publicationDate":"2026-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13675805/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149215170","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

Extraction method-dependent structure-function relationships of Astragali complanati semen protein: Implications for its application as a novel plant protein ingredient. 黄芪精液蛋白的提取方法与结构功能关系及其作为一种新型植物蛋白成分的应用前景

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-10-08 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104607

Guoshi Cao, Jiahao Liu, Yue Chen, Yuxin Shi, Lingrong Kong, Yanan Sun, Meng Xu, Hongyin Zhang, Mingming Yan

{"title":"Extraction method-dependent structure-function relationships of Astragali complanati semen protein: Implications for its application as a novel plant protein ingredient.","authors":"Guoshi Cao, Jiahao Liu, Yue Chen, Yuxin Shi, Lingrong Kong, Yanan Sun, Meng Xu, Hongyin Zhang, Mingming Yan","doi":"10.1016/j.fochx.2026.104607","DOIUrl":"10.1016/j.fochx.2026.104607","url":null,"abstract":"Astragali complanati semen is an underutilized protein-rich plant seed resource. Therefore, the effects of different extraction methods, i.e., ammonium sulfate precipitation (ASP), alkaline extraction (AE), and salt extraction (SE) on the yield, structure, and functional properties of Astragali complanati semen protein (ACSP) were investigated to evaluate its potential for food applications. The findings revealed that AE yielded a protein with a flexible structure, relatively stable conformation, high-purity protein (82.71 ± 0.41%), small particle size (239.50 ± 9.01 nm), and a mild odor. Its foaming capacity exceeded 100% at various pH levels, and its solubility was 87.81 ± 2.84% at pH 11. The least gelling concentration (14%) of AE protein was comparable to that of soy protein, exhibiting 88.54 ± 0.59% DPPH radical scavenging capacity at 2.5 mg/mL, and 52.60 ± 0.83% in vitro protein digestibility. In contrast, ASP exhibited superior foaming ability under acidic conditions, whereas SE yielded a higher amount of protein, with excellent oil-holding (4.91 ± 0.04 g/g) and emulsifying activity. Notably, the solubility of AE protein decreased by approximately 4% after 4 weeks of storage at -20 °C, with low levels of lipid and protein oxidation, demonstrating excellent storage stability. This study provides a theoretical foundation for the potential application of ACSP as a novel plant protein ingredient in the food industry.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104607"},"PeriodicalIF":9.2,"publicationDate":"2026-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13675809/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149215227","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 of post-distillation Helichrysum italicum biomass for functional beverage infusions. 意大利蜡菊生物质精馏后对功能性饮料的价值评价。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-10-08 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104604

Saša Kenig, Alenka Baruca Arbeiter, Alena Stupar, Aleksandra Mišan, Ana Zugic, Ivana Nešić, Vanja Tadić, Dunja Bandelj, Zala Jenko Pražnikar, Ana Petelin

{"title":"Valorization of post-distillation Helichrysum italicum biomass for functional beverage infusions.","authors":"Saša Kenig, Alenka Baruca Arbeiter, Alena Stupar, Aleksandra Mišan, Ana Zugic, Ivana Nešić, Vanja Tadić, Dunja Bandelj, Zala Jenko Pražnikar, Ana Petelin","doi":"10.1016/j.fochx.2026.104604","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104604","url":null,"abstract":"Helichrysum italicum (HI) is an aromatic plant primarily cultivated for essential oil production, though its water extracts also have known health effects. Distillation produces large amounts of plant residue that still contains water-soluble bioactive polyphenols. This study compared the chemical composition of infusions prepared from HI before and after distillation and evaluated their short-term physiological effects. To improve sensory acceptability, HI was blended with the herbal mixture Vitalplant. HPLC analysis showed that most water-soluble polyphenols remain extractable from the post-distillation residue, resulting in comparable compositions of the infusions and antioxidative potential. In a crossover trial, participants consumed either Vitalplant alone (N = 20) or mixtures with distilled (N = 21) or undistilled HI (N = 22) for one week. The beverages were well accepted, with the distilled HI formulation showing higher score than the one containing undistilled HI. All beverages were well tolerated, with no gastrointestinal or adverse biochemical effects. These findings support the feasibility of reusing post-distillation HI biomass for beverage production, providing a potential approach for biomass valorization in line with circular bioeconomy principles.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104604"},"PeriodicalIF":9.2,"publicationDate":"2026-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13677258/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149223466","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

Elucidating the role of genetic background in shaping the flavor characteristics of Panxian dry-cured ham: A multidimensional approach integrating sensory evaluation, GC-IMS, and GC-MS. 遗传背景在盘县干腌火腿风味特征形成中的作用：感官评价、气相色谱- ims和气相色谱-质谱综合多维方法

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-10-08 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104595

Dong Li, Ying Huang, Jun Lv, Chi Zhao, Chunlin Zhang, Hong Zhang, Yu Mu

{"title":"Elucidating the role of genetic background in shaping the flavor characteristics of Panxian dry-cured ham: A multidimensional approach integrating sensory evaluation, GC-IMS, and GC-MS.","authors":"Dong Li, Ying Huang, Jun Lv, Chi Zhao, Chunlin Zhang, Hong Zhang, Yu Mu","doi":"10.1016/j.fochx.2026.104595","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104595","url":null,"abstract":"This study characterized flavor differences among Panxian dry-cured hams produced from purebred Pingdi pigs (PDZ), Pingdi × Landrace (CBZ), and Pingdi × Duroc (DLK). Quantitative descriptive analysis confirmed significant breed-driven disparities in fatty, mushroom, fruity, and aged aromas despite shared fundamental ham flavor traits. In total, 77 and 58 volatiles were detected by gas chromatography-ion mobility spectrometry and gas chromatography-mass spectrometry, respectively, with merely nine overlapping compounds, from which multivariate statistical analysis prioritized 24 and 17 candidate discriminatory volatiles. Aroma activity indices and partial least squares regression illustrated potential aroma-active compounds for each group: lipid oxidation-derived aldehydes/alcohols may dominate CBZ's fatty and mushroom aromas; unique esters may contribute to PDZ's floral-fruity aroma; and accumulated ketones may be associated with DLK's intense aged aroma. This work demonstrates that pig genetic background is an important regulator of ham volatile profiles, contributing to quality control in Panxian ham production.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104595"},"PeriodicalIF":9.2,"publicationDate":"2026-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13677972/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149223599","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

Synergistic Alcalase-papain hydrolysis of egg white protein: enhancing structural unfolding, antioxidant activity, and gastrointestinal stability. 协同alcalase -木瓜蛋白酶水解蛋清蛋白：增强结构展开、抗氧化活性和胃肠道稳定性。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-10-08 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104581

Jialei Shi, Xianzhen Li, Xunyu Song, Siqi Wang

{"title":"Synergistic Alcalase-papain hydrolysis of egg white protein: enhancing structural unfolding, antioxidant activity, and gastrointestinal stability.","authors":"Jialei Shi, Xianzhen Li, Xunyu Song, Siqi Wang","doi":"10.1016/j.fochx.2026.104581","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104581","url":null,"abstract":"Egg white protein (EWP) is a promising source of bioactive peptides, but its compact structure limits enzymatic accessibility. This study compared single-protease hydrolysis using alcalase (Al) or papain (Pa) with composite alcalase-papain hydrolysis (Al-Pa) in terms of peptide production, structural modification, antioxidant activity, and digestive stability. Al-Pa achieved the highest hydrolysate yield (72.85%) and the largest proportion of peptides below 10 kDa (63.71%), including 26.34% below 3 kDa. Structurally, Al-Pa caused more extensive unfolding, hydrophobic group exposure, and microstructural reorganization than Al or Pa alone. During simulated gastrointestinal digestion, Al-Pa hydrolysates exhibited greater digestive stability, retained stronger DPPH radical-scavenging activity and high ABTS activity. The digested Al-Pa products also showed increases of 13.92% in branched-chain amino acids and 4.90% in hydrophobic amino acids, together with enrichment of sulfur-containing amino acids. These findings highlight the advantages of composite protease hydrolysis for producing EWP hydrolysates with sustained antioxidant functionality during digestion.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104581"},"PeriodicalIF":9.2,"publicationDate":"2026-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13677955/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149223506","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

Integrated volatilomics and lipidomics reveal aroma-related volatile and lipidomic changes associated with Enterococcus faecalis JM263 supplementation in yak meat. 综合挥发物学和脂质组学揭示了牦牛肉中添加粪肠球菌JM263与香气相关的挥发物和脂质组学变化。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-10-08 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104590

Yanbin Zhu, Zhuoma Cisang, Ammara Khan, Mei Jiang, Yangji Cidan, Guifang Liu, Fei Gao, Shijun Wen, Xinhong Zhou, Wangdui Basang

{"title":"Integrated volatilomics and lipidomics reveal aroma-related volatile and lipidomic changes associated with Enterococcus faecalis JM263 supplementation in yak meat.","authors":"Yanbin Zhu, Zhuoma Cisang, Ammara Khan, Mei Jiang, Yangji Cidan, Guifang Liu, Fei Gao, Shijun Wen, Xinhong Zhou, Wangdui Basang","doi":"10.1016/j.fochx.2026.104590","DOIUrl":"10.1016/j.fochx.2026.104590","url":null,"abstract":"Lipid composition is closely associated with meat aroma formation, yet the associations between probiotic supplementation and aroma-related profiles in yak meat remain unclear. Here, an integrated analysis combining electronic nose, volatilomics, and lipidomics was performed to investigate the association of Enterococcus faecalis JM263 supplementation with aroma-related changes in yak meat. The electronic nose revealed distinct instrumental aroma profiles between groups. GC-MS and LC-MS/MS screening yielded 24 exploratory candidate differential volatile features and 60 exploratory candidate differential lipids. E. faecalis JM263 supplementation was associated with changes in aldehydes, ketones, esters, hydrocarbons, terpenoids, and lipid metabolic features. Five FDR-supported lipid features, including PE(16,1_17,1), PE(17,0_18,1), PA(18,0_18,1), LNAPE(18,1/N-17,0), and PE(16,0_22,4), were identified. Mantel analysis revealed exploratory associations between electronic nose responses and volatile or lipid profiles. These findings provide exploratory insights into supplementation-associated changes in aroma-related volatile profiles and lipid metabolic features in yak meat.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104590"},"PeriodicalIF":9.2,"publicationDate":"2026-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13675812/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149215242","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