Food Chemistry: X最新文献

Production, characterization and antioxidant analysis on the Undaria-based alcoholic beverages using response surface method and HS-SPME-GC × GC-TOF-MS

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-04-01 DOI: 10.1016/j.fochx.2025.102428

Fangru Nan , Xinyi Li , Jia Feng , Junping Lv , Qi Liu , Xudong Liu , Yang Liu , Ruikai Zhang , Baoqing Bai , Shulian Xie

{"title":"Production, characterization and antioxidant analysis on the Undaria-based alcoholic beverages using response surface method and HS-SPME-GC × GC-TOF-MS","authors":"Fangru Nan , Xinyi Li , Jia Feng , Junping Lv , Qi Liu , Xudong Liu , Yang Liu , Ruikai Zhang , Baoqing Bai , Shulian Xie","doi":"10.1016/j.fochx.2025.102428","DOIUrl":"10.1016/j.fochx.2025.102428","url":null,"abstract":"<div><div><em>Undaria pinnatifida</em>, a nutrient-rich seaweed, holds potential for the alcoholic beverage industry. This study optimized the ultrasonic processing of <em>Undaria</em> blend liquor (UBL) and the fermentation of <em>Undaria</em> fermented wine (UFW) while identifying volatile components and assessing antioxidant properties. After optimization, UBL had a polysaccharide content (PC) of 0.66 g/L and an alcohol content (AC) of 39.2 % vol, while UFW showed a PC of 9.81 g/L and an AC of 8.3 % vol. HS-SPME-GC × GC-TOF-MS analysis identified 34 characteristic volatile compounds, with esters as the predominant class. UBL was featured by notably high levels of ester compounds, while UFW contained fatty acids leading to distinct flavor profiles. Antioxidant assays revealed that both beverages demonstrated free radical scavenging activity in a dose-dependent manner. These findings highlight the potential of <em>Undaria</em> as a novel resource for developing functional and flavorful alcoholic beverages, contributing to innovation in the food and liquor industries.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102428"},"PeriodicalIF":6.5,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143777392","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

Fabrication and characterization of antioxidant fish oil Pickering emulsions stabilized by selenium nanoparticles-loaded whey protein concentrate and phloretin complex

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-04-01 DOI: 10.1016/j.fochx.2025.102441

Najme Kheynoor , Mohammad-Taghi Golmakani , Amir Mohammad Mortazavian , Elham Khanniri , Seyed Mohammad Hashem Hosseini

{"title":"Fabrication and characterization of antioxidant fish oil Pickering emulsions stabilized by selenium nanoparticles-loaded whey protein concentrate and phloretin complex","authors":"Najme Kheynoor , Mohammad-Taghi Golmakani , Amir Mohammad Mortazavian , Elham Khanniri , Seyed Mohammad Hashem Hosseini","doi":"10.1016/j.fochx.2025.102441","DOIUrl":"10.1016/j.fochx.2025.102441","url":null,"abstract":"<div><div>This study aimed to enhance the nutritional value and oxidative stability of fortified milk by investigating the properties of fish oil Pickering emulsion (FOPE) stabilized by selenium nanoparticles (SeNP) loaded-whey protein concentrate/phloretin (WPC/PHL) complex. Initially, the influence of SeNP concentration on the WPC/PHL complex was evaluated through measurements of particle size, antioxidant activity, and intermolecular interactions. Results demonstrated that increasing SeNP concentration from 0.1 % to 0.3 % significantly enhanced the antioxidant activity, with ABTS assay values rising from 42.87 % to 76.14 % and DPPH assay values increasing from 59.10 % to 86.11 %. FTIR and docking analyses confirmed the formation of bonds (hydrogen and van der Waals) between the WPC/PHL/SeNP nanoparticles. Subsequently, the FOPEs were characterized, revealing that increasing SeNP concentration reduced droplet size, indicating improved emulsion stability. Furthermore, the oxidative stability of the emulsions improved with increasing SeNP concentrations (0.1 % to 0.3 %), as evidenced by a decrease in peroxide value (PV) from 4.27 meq/kgO<sub>2</sub> to 2.83 meq/kgO<sub>2</sub> and a reduction in malondialdehyde (MDA) content from 86.61 mg/kg oil to 62.78 mg/kg oil after 10 days of storage. Finally, the oxidative stability of fortified milk containing these FOPEs was also significantly enhanced. These findings provide a novel perspective on developing SeNP as an antioxidant particle, potentially suitable for formulating functional emulsified food products susceptible to oxidative deterioration.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102441"},"PeriodicalIF":6.5,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143791264","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring the influence of oak barrel aging on the quality of Cabernet Sauvignon wine with a high ethanol content: Interactions with wood grain and toasting level 探索橡木桶陈酿对高乙醇含量赤霞珠葡萄酒质量的影响：与木纹和烘烤程度的相互作用

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-04-01 DOI: 10.1016/j.fochx.2025.102444

Yu Chen , Xingmeng Lei , Tianyuan Zhang , Hulin Chen , Lisa Tang , Yi Shang , Zhen Huang , Yuyang Song , Yi Qin , Dongqing Ye , Yanlin Liu

{"title":"Exploring the influence of oak barrel aging on the quality of Cabernet Sauvignon wine with a high ethanol content: Interactions with wood grain and toasting level","authors":"Yu Chen , Xingmeng Lei , Tianyuan Zhang , Hulin Chen , Lisa Tang , Yi Shang , Zhen Huang , Yuyang Song , Yi Qin , Dongqing Ye , Yanlin Liu","doi":"10.1016/j.fochx.2025.102444","DOIUrl":"10.1016/j.fochx.2025.102444","url":null,"abstract":"<div><div>This study investigated and addressed the harm caused by high ethanol levels (above 16 % vol) to the quality of industrial Cabernet Sauvignon wines through aging in oak barrels with three types of wood grains and three toasting levels. Our findings demonstrated that differences in chemical indexes between the initial and final wines were not entirely due to the oak barrels. Barrels with medium grains and heavy toasting stabilized the wine's colour and minimised the loss of red tones; this effect was associated with phenolic components. Wood-unrelated volatiles were responsible for the considerable variations in volatile profiles; these differences were characterised by a decrease in alcohols, alongside an increase in ethyl esters, enhancing the fruity and floral attributes of the final aged wines. High-ethanol wines aged in medium-grained and heavily toasted barrels exhibited the best characteristics. These findings provide information to address concerns that a high ethanol content compromises wine quality.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102444"},"PeriodicalIF":6.5,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143800400","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

Comparative study of volatile and non-volatile flavor substances in squid from multiple origins

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-04-01 DOI: 10.1016/j.fochx.2025.102429

Mengli Han , Xin Jiang , Meijiao Gui , Qianqian Liang , Yuan Gu , Xin Song , Wenzheng Shi

{"title":"Comparative study of volatile and non-volatile flavor substances in squid from multiple origins","authors":"Mengli Han , Xin Jiang , Meijiao Gui , Qianqian Liang , Yuan Gu , Xin Song , Wenzheng Shi","doi":"10.1016/j.fochx.2025.102429","DOIUrl":"10.1016/j.fochx.2025.102429","url":null,"abstract":"<div><div>This study compared and analyzed the similarities and differences in odor and taste between Japanese flying squid and Equatorial, Indian Ocean, and Peruvian squid. Headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC–MS), respectively, identified 52 and 43 volatile compounds, with aldehydes and alcohols being the main volatile substances. Cluster analyses showed that Equatorial squid were closest in odor to Japanese flying squid. A total of 16 free amino acids, 6 flavor nucleotides and 3 organic acids were identified from the four squid species by HPLC. There was no significant difference between Japanese flying squid and Peruvian squid in umami intensity. Hierarchical cluster analysis classified the flavors of the four squids into three categories, that was Equatorial squid and Japanese flying squid, Indian Ocean squid, Peruvian squid, which will provide a reference for raw material substitution of Japanese flying squid.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102429"},"PeriodicalIF":6.5,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143768420","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

Study on taste release and perception mechanism of japonica rice during oral processing

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-04-01 DOI: 10.1016/j.fochx.2025.102427

Sailimuhan Asimi , Zhang Min

{"title":"Study on taste release and perception mechanism of japonica rice during oral processing","authors":"Sailimuhan Asimi , Zhang Min","doi":"10.1016/j.fochx.2025.102427","DOIUrl":"10.1016/j.fochx.2025.102427","url":null,"abstract":"<div><div>The sensorial experience of japonica rice is a critical factor that profoundly influences consumer choice. Despite this, the mechanisms underlying the release and perception of flavors during the oral processing of japonica rice are still not clearly understood. To address this gap, we conducted an in-depth investigation into the flavor release and gustatory perception dynamics of japonica rice during mastication using high-performance liquid chromatography (HPLC) and molecular docking simulations. Our findings revealed that umami taste was predominant during the initial stages of oral processing, whereas sweetness emerged as the dominant flavor in the subsequent phases. Moreover, we identified 16 key taste-active compounds that are released during the oral processing of japonica rice. Utilizing partial least squares regression (PLSR) analysis, we observed that glucose, sucrose, proline, maltose, and fructose were positively and significantly associated with the perception of sweetness in japonica rice. Concurrently, aspartic acid and glutamic acid contributed to the enhancement of umami perception, while concurrently diminishing the perception of sweetness and sourness. Further molecular docking studies demonstrated that glucose and sucrose interact with the amino acid residues of the sweet taste receptors T1R2/T1R3, engaging in hydrogen bonding and hydrophobic interactions. These interactions potentiate the activity of T1R2/T1R3, thereby facilitating the detection of sweetness. Similarly, aspartic acid and glutamic acid bind to the amino acid residues of the umami receptors T1R1/T1R3, establishing hydrogen bonds and hydrophobic interactions. This binding enhances the activity of T1R1/T1R3, leading to an augmented perception of umami.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102427"},"PeriodicalIF":6.5,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143760360","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

Compositional and biochemical activity evaluation of highly polymerized tea pigments in black tea based on natural deep eutectic solvent extraction

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-04-01 DOI: 10.1016/j.fochx.2025.102413

Di Wang , Yang Liu , Bin Zeng , Yuqin Xu , Sheng Cao , Yuanyan Luo , Shuangling Xiao , Jie Teng

{"title":"Compositional and biochemical activity evaluation of highly polymerized tea pigments in black tea based on natural deep eutectic solvent extraction","authors":"Di Wang , Yang Liu , Bin Zeng , Yuqin Xu , Sheng Cao , Yuanyan Luo , Shuangling Xiao , Jie Teng","doi":"10.1016/j.fochx.2025.102413","DOIUrl":"10.1016/j.fochx.2025.102413","url":null,"abstract":"<div><div>Highly polymeric tea pigments (HPTPs) in black tea have not been comprehensively analyzed because of the complex composition of their structural components. 14 natural deep eutectic solvents (NADESs) were evaluated for extracting HPTPs from black tea, and choline chloride-urea (ChCl-UA) was selected as the best candidate. The HPTPs were separated from the NADES using a dialysis membrane. Microstructural analysis was conducted by XRD, SEM, and AFM, combined with thermal property analysis using TG-DSC and Py-GC–MS determination of biochemical components, and structural analysis through UV–visible, FT-IR, NMR, and SERS spectroscopies. The antioxidant activity analyzed using ABTS, DPPH, and FRAP assays. The results revealed that the extract obtained using the ChCl-UA has a higher tea pigment content, greater polymerization degree, and simpler impurities. The extraction of HPTPs using a NADES and the analysis of the chemical composition and structural characteristics of the extract are helpful for understanding the macromolecular pigments in tea.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102413"},"PeriodicalIF":6.5,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143746671","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

Dual-temperature dual-state fermentation: A novel approach to improve aroma and color characteristics of Marselan wines

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-04-01 DOI: 10.1016/j.fochx.2025.102447

Xuechen Yao , Haoen Cai , Jiayi Kou , Yunxue Xie , Jin Li , Penghui Zhou , Fei He , Changqing Duan , Qiuhong Pan , Mengyao Qi , Yibin Lan

引用次数: 0

Characterizations of lactic acid bacteria derived from pickles and the effects of fermentation on pHenolic compounds in peony flowers 从腌菜中提取的乳酸菌的特征以及发酵对牡丹花中 pH 烯醇化合物的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-04-01 DOI: 10.1016/j.fochx.2025.102430

Yangyang Yang , Yunfeng Xu , Xiangxiang He, Mingyan Guo, Junliang Chen, Lei Luo, Jinle Xiang

{"title":"Characterizations of lactic acid bacteria derived from pickles and the effects of fermentation on pHenolic compounds in peony flowers","authors":"Yangyang Yang , Yunfeng Xu , Xiangxiang He, Mingyan Guo, Junliang Chen, Lei Luo, Jinle Xiang","doi":"10.1016/j.fochx.2025.102430","DOIUrl":"10.1016/j.fochx.2025.102430","url":null,"abstract":"<div><div>This study aims to characterize lactic acid bacteria (LAB) in pickles and investigate the effect of lactic acid fermentation on phenolic compounds in peony flowers. Six strains of <em>Lactobacillus plantarum</em> and one strain of <em>Weissella</em> identified by 16S rRNA sequencing met the safety standards confirmed by metabolite safety assessment and antibiotic resistance analysis. NPLP12 exhibited excellent fermentation characteristics and its tolerance, adhesion, and antioxidant indicators all demonstrated its potential as probiotics and starter. After fermentation with NPLP12, the content of total phenols (15.2 %) and flavonoids (22.7 %) in the liquid extract of peony flowers was significantly increased, and the antioxidant activity was also enhanced. Ultra Performance Liquid Chromatography Tandem Mass Spectrometry (UPLC-MS/MS) analysis confirmed that apigenin 7-O-glucoside and kaempferol-3-O-glucoside were key synergistic components. This study provides a reference for the screening of peony flower fermentation strains, the utilization of peony flower resources and the development of functional peony flower fermented beverages.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102430"},"PeriodicalIF":6.5,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143800396","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 oxidation and its effect on functional properties of livestock products during the processing and storage: A review 加工和储存过程中的蛋白质氧化及其对畜产品功能特性的影响：综述

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-04-01 DOI: 10.1016/j.fochx.2025.102454

Jiamei Wang , Na Wu , Yao Yao , Shuping Chen , Lilan Xu , Yan Zhao , Yonggang Tu

{"title":"Protein oxidation and its effect on functional properties of livestock products during the processing and storage: A review","authors":"Jiamei Wang , Na Wu , Yao Yao , Shuping Chen , Lilan Xu , Yan Zhao , Yonggang Tu","doi":"10.1016/j.fochx.2025.102454","DOIUrl":"10.1016/j.fochx.2025.102454","url":null,"abstract":"<div><div>Protein oxidation is a complex chemical process that pervades the entirety of the food domain. It is governed by two primary mechanisms: the direct oxidation by active entities and the indirect oxidation by secondary oxidation byproducts like lipid oxidation, influenced by many factors. The oxidation of proteins in livestock products readily occurs post-processing and storage through techniques such as freezing, cooking, ultrasonication, among others, leading to protein carbonylation and subsequent alterations in structure. Consequently, the purpose of this manuscript is to scrutinize the impacts of conventional processing and storage methodologies on protein oxidation in livestock products, delineating potential mechanisms, action sites, and influential factors implicated in this progression. Additionally, we delve into the ramifications of protein oxidation on the processing attributes of livestock products, while venturing into forthcoming trends and obstacles to set a groundwork for ensuring and regulating the caliber of these commodities.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102454"},"PeriodicalIF":6.5,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143828963","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 different polysaccharide contents on the gel properties of transglutaminase-induced ultrasonic-assisted peanut isolate proteins-corn silk polysaccharide products and their influence on riboflavin release behavior

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-04-01 DOI: 10.1016/j.fochx.2025.102380

Nannan Hu , Lixin You , Xinxin Han , Shuo Wang , Weihua Qi , Lin Xiu , Dan Cai

{"title":"Effects of different polysaccharide contents on the gel properties of transglutaminase-induced ultrasonic-assisted peanut isolate proteins-corn silk polysaccharide products and their influence on riboflavin release behavior","authors":"Nannan Hu , Lixin You , Xinxin Han , Shuo Wang , Weihua Qi , Lin Xiu , Dan Cai","doi":"10.1016/j.fochx.2025.102380","DOIUrl":"10.1016/j.fochx.2025.102380","url":null,"abstract":"<div><div>The effects of ultrasonic-assisted glycosylation technology on the gel properties of transglutaminase-induced peanut protein isolate (PPI) and its influence on the release behavior of riboflavin were investigated. The mechanism of the glycosylation action and polysaccharide content on the gel properties of PPI were preliminarily explored. The results showed that glycosylation action made the structural unfolding of PPI, enhanced the molecular interactions between molecules, and formed a more compact gel network structure. Especially when the ratio of PPI to corn silk polysaccharide was 5:1, the G', G\", gel strength, and water-holding capacity were significantly improved. The improvement of gel properties was related to the hydrophobic interaction and disulfide bond enhancement between PPI and corn silk polysaccharide. Glycosylation action made the composite gel had a higher loading rate and protective and sustained release of riboflavin. This study provided an idea to solve the problems of poor processing performance of PPI.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102380"},"PeriodicalIF":6.5,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143746670","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