Food Chemistry: X最新文献

Ultrasound-assisted enhancement of microbial, physicochemical, and bioactive properties in Lactobacillus helveticus-fermented milk 超声辅助增强helveticlactobacillus发酵乳的微生物、物理化学和生物活性特性

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-01 DOI: 10.1016/j.fochx.2025.102724

Aliakbar Gholamhosseinpour , Seyed Mohammad Bagher Hashemi , Hamideh Khosravi Mazydi

{"title":"Ultrasound-assisted enhancement of microbial, physicochemical, and bioactive properties in Lactobacillus helveticus-fermented milk","authors":"Aliakbar Gholamhosseinpour , Seyed Mohammad Bagher Hashemi , Hamideh Khosravi Mazydi","doi":"10.1016/j.fochx.2025.102724","DOIUrl":"10.1016/j.fochx.2025.102724","url":null,"abstract":"<div><div>This research assessed the impacts of ultrasound on fermentation dynamics and bioactive properties in milk fermented with <em>Lactobacillus helveticus</em>. Ultrasound was applied to milk (MU + L), bacterial culture (M + LU), both (MU + LU), or the inoculated mixture [(M + L)U], and samples were analysed during a 24 h fermentation. Results demonstrated that ultrasound significantly enhanced microbial viability, especially in MU + LU. Acidification occurred more rapidly in ultrasound-treated samples, with MU + LU achieving the lowest pH(3.31). Ultrasound also improved antioxidant potential, with DPPH radical scavenging and ascorbate oxidation inhibition reaching 79.8 % and 28.4 %, respectively, in MU + LU. Furthermore, inhibitory activities against α-amylase, α-glucosidase, ACE, and lipase were significantly higher in ultrasound-treated samples, again with MU + LU showing the most pronounced effects (47.2 %,43.4 %,42.9 %, and 34.6 %, respectively). These findings highlight the synergistic advantages of applying ultrasound to milk and culture, offering a promising green, non-thermal approach to accelerate fermentation and improve microbial viability, antioxidant activity, and functional health-promoting properties in fermented dairy products.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102724"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144570915","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

Prebiotic potential of exopolysaccharide-derived oligosaccharides prepared using sandwich-integration bioprocess of acidolysis-electrodialysis and microbial fermentation 酸解-电渗析-微生物发酵三明治一体化工艺制备的外多糖衍生低聚糖的益生元潜力

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-01 DOI: 10.1016/j.fochx.2025.102718

Xinmiao Ren , Qingping Liang , Mengshi Xiao , Dongxing Yu , Jiaming Liu , Ningyang Li , Xiaodan Fu , Haijin Mou

{"title":"Prebiotic potential of exopolysaccharide-derived oligosaccharides prepared using sandwich-integration bioprocess of acidolysis-electrodialysis and microbial fermentation","authors":"Xinmiao Ren , Qingping Liang , Mengshi Xiao , Dongxing Yu , Jiaming Liu , Ningyang Li , Xiaodan Fu , Haijin Mou","doi":"10.1016/j.fochx.2025.102718","DOIUrl":"10.1016/j.fochx.2025.102718","url":null,"abstract":"<div><div>Fucosylated oligosaccharides (FCOs) from human milk and fucoidan are potential prebiotics. This study established a sandwich-integration bioprocess combining acidolysis-electrodialysis and microbial fermentation to obtain novel prebiotic FCOs from fucose-containing exopolysaccharide (EPS) with a specific backbone structure →3)-β-<span>d</span>-Glc<em>p</em>-(1 → 4)-α-<span>l</span>-Fuc<em>p</em>-(1 → 3)-α-<span>l</span>-Fuc<em>p</em>-(1 → and α-<span>d</span>-Gal<em>p</em> branches. The prebiotic activity of FCOs was analyzed through single-strain cultivation and colonic fermentation. Acidolysis of EPS generated residual acid and free monosaccharides. After electrodialysis for acid removal, <em>Lactococcus lactis</em> fermentation removed over 96 % of glucose and galactose, increasing the fucose molar ratio of FCOs by 25 % compared to the initial hydrolysates. Secondary electrodialysis removed 96.2 % of fermentation-derived organic acids. FCOs promoted lactic acid bacteria in mono-culture, and enhanced <em>Bifidobacterium</em>, <em>Parabacteroides</em>, and <em>Megasphaera</em> in colonic fermentation, enriching short-chain fatty acids (SCFAs) metabolism pathway, especially butyrate metabolism. This study developed an integrated process for EPS-derived FCOs preparation and monosaccharides byproduct removal and provided insights to the development of fucose-rich prebiotic.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102718"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144570918","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

Molecular mechanism of Golden Pomfret myofibrillar protein digestion inhibition by malondialdehyde-mediated oxidation based on peptidomics analysis 基于肽组学分析的丙二醛氧化抑制金鲳鱼肌纤维蛋白消化的分子机制

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-01 DOI: 10.1016/j.fochx.2025.102713

Zefu Wang , Guangyi Chen , Xiaosi Chen , Qiuyu Xia , Yantao Yin , Naiyong Xiao , Shucheng Liu

{"title":"Molecular mechanism of Golden Pomfret myofibrillar protein digestion inhibition by malondialdehyde-mediated oxidation based on peptidomics analysis","authors":"Zefu Wang , Guangyi Chen , Xiaosi Chen , Qiuyu Xia , Yantao Yin , Naiyong Xiao , Shucheng Liu","doi":"10.1016/j.fochx.2025.102713","DOIUrl":"10.1016/j.fochx.2025.102713","url":null,"abstract":"<div><div>This study investigated the effects of malondialdehyde (MDA) induced oxidation on the digestion of the Golden Pomfret myofibrillar protein. Results showed that protein digestibility decreased significantly with increased MDA concentration (<em>P</em> < 0.05). Compared with the control group, the digestibility of proteins subjected to treatment with 10 mM MDA declined from 98.66 % to 44.41 %. Moreover, the gastric and intestinal digestibility constants decreased from 6.55 and 7 to 2.12 and 0.72, respectively. Notably, MDA detaches from MP during digestion, and MDA shields the cleavage sites of pepsin and trypsin on tryptophan, arginine, and lysine. Compared to the control group, the number of peptides in the digestive products of proteins treated with 10 mM MDA dropped from 2870 to 901, the total peptide count decreased from 4399 to 1667, and new peptides emerged. These results indicated that the digestion of oxidized protein mediated by MDA was inhibited, and this inhibition of MP digestion was irreversible. Notably, myosin was the protein most profoundly impacted by MDA.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102713"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144534196","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

Amazon fig (Ficus subapiculata): A unconventional food plant with technological potential for the food industry 亚马逊无花果（Ficus subapiculata）：一种非传统的食品植物，具有食品工业的技术潜力

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-01 DOI: 10.1016/j.fochx.2025.102699

Josias Martins dos Anjos Cruz , Renilto Frota Corrêa , Valdely Ferreira Kinupp , Michele Fernandes Pereira , Kidney de Oliveira Gomes Neves , Jojo Rodrigues , Bianca Muniz Lacerda Ventura , Tiago Antônio de Oliveira Mendes , Edgar Aparecido Sanches , Pedro Henrique Campelo , Jaqueline de Araújo Bezerra

{"title":"Amazon fig (Ficus subapiculata): A unconventional food plant with technological potential for the food industry","authors":"Josias Martins dos Anjos Cruz , Renilto Frota Corrêa , Valdely Ferreira Kinupp , Michele Fernandes Pereira , Kidney de Oliveira Gomes Neves , Jojo Rodrigues , Bianca Muniz Lacerda Ventura , Tiago Antônio de Oliveira Mendes , Edgar Aparecido Sanches , Pedro Henrique Campelo , Jaqueline de Araújo Bezerra","doi":"10.1016/j.fochx.2025.102699","DOIUrl":"10.1016/j.fochx.2025.102699","url":null,"abstract":"<div><div>Amazon fig is an underexplored non-conventional food plant native to the Amazon region. The objective of this study was to determine its physicochemical properties, cytotoxicity, and chemical composition. The highest total phenolic content was observed in the hydroethanolic extract (709.5 mg GAE/g), which was associated with significant antioxidant potential against DPPH<img> (1539.1 μmol TE/g) and ABTS<img><sup>+</sup> (1994.9 μmol TE/g) radicals. No cytotoxic effects were observed in the tested cell lines. The fruit was primarily composed of carbohydrates and organic acids. Seven phenolic acids and four flavonoids were identified, including 4-hydroxybenzoic, protocatechuic and chlorogenic acids, quercetin and rutin. Among the mineral components, potassium (13.17 g/kg) and calcium (8.50 g/kg) were predominant. Volatile compound analysis identified 25 compounds, with β-elemene being the major constituent (8.37 %). Future research should focus on the quantification of bioactive compounds in this Amazonian matrix and the development of functional food products and ingredients for diverse applications.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102699"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144557531","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

Effects of inulin with different degrees of polymerization on the structure, properties and digestibility of rice starch 不同聚合度菊粉对大米淀粉结构、性质及消化率的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-01 DOI: 10.1016/j.fochx.2025.102688

Yuan Ye , Luyan Liao , Renxiang Yang , Sijie Zhang , Jiayu Zhang , Jinyan Zhang , Yiying Wu , Zengmin Kuang , Weiguo Wu , Yu Zhang

{"title":"Effects of inulin with different degrees of polymerization on the structure, properties and digestibility of rice starch","authors":"Yuan Ye , Luyan Liao , Renxiang Yang , Sijie Zhang , Jiayu Zhang , Jinyan Zhang , Yiying Wu , Zengmin Kuang , Weiguo Wu , Yu Zhang","doi":"10.1016/j.fochx.2025.102688","DOIUrl":"10.1016/j.fochx.2025.102688","url":null,"abstract":"<div><div>The effects of three inulins (IN) with different polymerization degrees on the structure, properties and digestibility of rice starch (RS) were investigated. The results showed that the viscosity, breakdown, and setback values of the composite systems decreased. Compared to pure starch, the gelatinization enthalpy of composite systems significantly decreased from 9.54 J/g to 9.13 J/g, 9.05 J/g, and 8.79 J/g, while the retrogradation enthalpy after 14 d storage declined from 4.58 J/g to 3.44 J/g, 3.72 J/g, and 3.85 J/g. The addition of IN significantly reduced the relative crystallinity and formation of ordered structures in the composite systems after 14 d of storage. Digestibility analysis revealed a significant decrease in rapidly digestible starch (from 69.63 % to 45.48 %, 48.38 %, and 50.00 %) and increases in slowly digestible and resistant starch contents. The effects depended on IN's polymerization degree and concentration, with 3.0 % short-chain IN demonstrating the most pronounced improvement in starch properties.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102688"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144517171","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

Fermented soybean meal enhances soil health, rhizosphere microenvironment and tea quality via microbial and metabolite changes 发酵豆粕通过微生物和代谢物的变化改善土壤健康、根际微环境和茶叶品质

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-01 DOI: 10.1016/j.fochx.2025.102697

Huan Wang , Yujie Song , Litao Sun , Kai Fan , Wenmei Wang , Yu Wang , Zhaotang Ding

{"title":"Fermented soybean meal enhances soil health, rhizosphere microenvironment and tea quality via microbial and metabolite changes","authors":"Huan Wang , Yujie Song , Litao Sun , Kai Fan , Wenmei Wang , Yu Wang , Zhaotang Ding","doi":"10.1016/j.fochx.2025.102697","DOIUrl":"10.1016/j.fochx.2025.102697","url":null,"abstract":"<div><div>Fermented soybean meal (FSBM) is a promising organic fertiliser that enhances soil fertility and improves tea quality. This study investigated the dynamic changes in FSBM metabolites and microorganisms, as well as their effects on potted tea plants. After fermentation, FSBM exhibited significant increases in total phosphorus, copper, zinc and manganese contents, along with marked accumulations of amino acids and short-chain fatty acids, and enrichment of beneficial microorganisms such as <em>Pseudomonas</em> and <em>Bacillus</em>. FSBM application enhanced soil organic matter, total nitrogen, available nitrogen and available phosphorus contents by 39.64 %, 26.24 %, 33.67 % and 28.59 %, respectively, and increased soil urease and catalase activities. It promoted the growth of beneficial rhizosphere microorganisms and significantly increased the amino acid and volatile compound contents in tea shoots. These results underscore the potential of FSBM to improve soil health and enhance tea quality, supporting its application as an effective organic fertiliser.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102697"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144557633","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

Process optimization and flavor characteristics of cream cheese fermented with avocado co-cultures 牛油果共培养发酵奶油奶酪工艺优化及风味特性研究

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-01 DOI: 10.1016/j.fochx.2025.102745

Feng Zhang , Yaling Gu , Yuwei Guo , Muhammad Aaqil , Xiaolin Huang , Jingchuan Zheng , Zekun Shi , Yang Tian , Li Zhuang , Cunchao Zhao

{"title":"Process optimization and flavor characteristics of cream cheese fermented with avocado co-cultures","authors":"Feng Zhang , Yaling Gu , Yuwei Guo , Muhammad Aaqil , Xiaolin Huang , Jingchuan Zheng , Zekun Shi , Yang Tian , Li Zhuang , Cunchao Zhao","doi":"10.1016/j.fochx.2025.102745","DOIUrl":"10.1016/j.fochx.2025.102745","url":null,"abstract":"<div><div>This study investigated the impact of avocado co-fermentation on the texture, microstructure, and flavor profile of cream cheese. Avocado puree served as an substrate for R704, yielding a viable cell count of 187.67 × 10<sup>6</sup> CFU/g after fermentation. All five starter cultures reduced leathery and earthy notes, with R704 showing the most pronounced improvement. In avocado cream cheese 1 (ACC1), protein and fat aggregates were densely packed. ACC2 exhibited a uniform protein–fat distribution, whereas ACC3 showed whey separation. Headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) revealed that ACC1 had a complex aroma profile characterized by floral, fruity, and cheesy notes, as well as a pungent odor. ACC3 exhibited creamy and fruity aromas, yet was accompanied by rancid and bitter undertones. In contrast, ACC2 presented a dominant fruity aroma, minimal off-flavor compounds, and a well-balanced flavor profile. This study provides theoretical support for the development of fermented dairy products incorporating plant-derived lipids.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102745"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144572427","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 key aroma components of jasmine tea with diverse aroma types: Focus on jasmine tea scented with multipetal jasmine 不同香气类型茉莉花茶主要香气成分的表征：以多瓣茉莉花茶为研究对象

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-01 DOI: 10.1016/j.fochx.2025.102734

Yuan Chen , Huimin An , Yiwen Huang , Youcang Jiang , Jiaqi Ying , Sirui Wang , Chunniu Li , Zhaoyang Bu , Xianmin Li , Yuelan Pang , Zhusheng Liu , Shi Li , Zhonghua Liu , Jianan Huang

{"title":"Characterization of key aroma components of jasmine tea with diverse aroma types: Focus on jasmine tea scented with multipetal jasmine","authors":"Yuan Chen , Huimin An , Yiwen Huang , Youcang Jiang , Jiaqi Ying , Sirui Wang , Chunniu Li , Zhaoyang Bu , Xianmin Li , Yuelan Pang , Zhusheng Liu , Shi Li , Zhonghua Liu , Jianan Huang","doi":"10.1016/j.fochx.2025.102734","DOIUrl":"10.1016/j.fochx.2025.102734","url":null,"abstract":"<div><div>In this study, the aroma characteristics of jasmine tea (JT) scented by three kinds of multipetal jasmine, Xiangfei 2, 4 and 11 were investigated with common double-petal jasmine as control. Compared with the strong floral aroma of double-petal jasmine tea (TS), the JT scented with Xiangfei 2 (TC) showed fresher aroma, the JT scented with Xiangfei 11 (TB) exhibited sweeter aroma, while the overall aroma of JT scented by Xiangfei 4 (TA) was overall lower. Among them, Benzoic acid, 2-hydroxyl-, ethyl ester contributed to TB's sweet note, 3-Hexen-1-ol, benzoate, (Z) - and Methyl salicylate were related to the fresh aroma of TC, Linalool, Methyl anthranilate, 4-Hexen-1-ol, acetate and Benzyl alcohol were linked to TS's floral aroma. Molecular docking identified hydrogen bonding and hydrophobic interactions as key drivers for aroma compounds binding to olfactory receptors, and molecular dynamics simulations (MDs) validated the stability of these interactions. This study provides a theoretical basis for the application of multipetal jasmine in JT processing.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102734"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144572424","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

Preparation of quercetin microcapsules with bovine serum albumin-arabinoxylan cold-set gels as wall material and its application in beef preservation 以牛血清白蛋白-阿拉伯木聚糖冷凝凝胶为壁材制备槲皮素微胶囊及其在牛肉保鲜中的应用

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-01 DOI: 10.1016/j.fochx.2025.102714

Ruheng Shen , Xue Yang , Yufeng Duan , Mengying Liu , Li Zhang , Long He , Cheng Chen , Wenxing Wang , Lin Tong , Guangxing Han

{"title":"Preparation of quercetin microcapsules with bovine serum albumin-arabinoxylan cold-set gels as wall material and its application in beef preservation","authors":"Ruheng Shen , Xue Yang , Yufeng Duan , Mengying Liu , Li Zhang , Long He , Cheng Chen , Wenxing Wang , Lin Tong , Guangxing Han","doi":"10.1016/j.fochx.2025.102714","DOIUrl":"10.1016/j.fochx.2025.102714","url":null,"abstract":"<div><div>The aim of this study was to develop microencapsulated freshness preservatives loaded with quercetin based on bovine serum albumin (BSA)-arabinoxylan (AX) cold-set gels, which were induced by glucono-δ-lactone (GDL), NaCl, and laccase, and to evaluate their freshness preservation effect on beef. Results showed that the GDL-laccase-NaCl condition achieved the highest quercetin encapsulation rate (88.98 %) and free radical scavenging rate (94.08 %), with a minimum inhibitory concentration of 3.125 mg/mL against <em>Brochothrix thermosphacta</em>. FT-IR and XRD structural characterization also demonstrated that the quercetin and the wall material connected by hydrophobic interactions and hydrogen bonding. When applied to beef preservation at 1.5 % of meat weight, the microcapsules effectively delayed pH increase, inhibited oxidation, and reduced microbial growth. In addition, Firmicutes and Proteobacteria were the dominant phyla, and the proportion of spoilage microorganisms was reduced. These findings highlight the potential of BSA-AX gels as quercetin carriers for beef preservation.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102714"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144557534","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 pigment composition and antioxidant properties in the flesh of seven colored pummelo cultivars 7个彩色柚品种果肉色素组成及抗氧化性能的评价

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-01 DOI: 10.1016/j.fochx.2025.102705

Peian Zhang , Quan Zhao , Yang Song , Huanchun Jin , Danelle Seymour , Yingyao Liu , Jun Chen , Dan Hu , Dongfeng Liu

{"title":"Evaluation of pigment composition and antioxidant properties in the flesh of seven colored pummelo cultivars","authors":"Peian Zhang , Quan Zhao , Yang Song , Huanchun Jin , Danelle Seymour , Yingyao Liu , Jun Chen , Dan Hu , Dongfeng Liu","doi":"10.1016/j.fochx.2025.102705","DOIUrl":"10.1016/j.fochx.2025.102705","url":null,"abstract":"<div><div>The color of pummelo fruit is an important trait, but specific pigments' contribution remains unclear. This study analyzed seven colored pummelo cultivars, including three red (Sanhongmiyou, Gusangyou, and Chuhongyou); three pale-red (Ruby pummelo, Guanximiyou, and Feihongyou) and one orange (Jinjumiyou). Carotenoid, flavonoid, and anthocyanin content and antioxidant capacity were analyzed for each cultivar. In the red and pale-red cultivars, narirutin and lycopene were the most abundant carotenoids and flavonoids, respectively, while β-carotene was the most abundant carotenoids in the orange cultivar. Anthocyanins were also detected in the three red cultivars, with the most abundant anthocyanin being cyanidin. Of the three red cultivars, Chuhongyou contained the highest levels of cyanidin (19.6 μg·g<sup>−1</sup>) compared to Sanhongmiyou (5.8 μg·g<sup>−1</sup>) and Gusangyou (2.8 μg·g<sup>−1</sup>. Polymethoxylated flavones, lycopene, and cyanidin-3-O-(6”-O-coumaryl)-galactoside were significantly correlated with antioxidant capacity. This study summarizes the pigment composition and antioxidant capacity in fruit flesh across a spectrum of pigmented pummelos.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102705"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144534197","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