Food Chemistry: X最新文献

Identification of characteristic flavor profiles and reheat-induced warmed-over flavor production of bone soup-stewed pickled Chinese cabbage. 骨汤炖酸菜风味特征特征的鉴定及再热诱导热过风味的产生。

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-10-06 eCollection Date: 2025-10-01 DOI: 10.1016/j.fochx.2025.103124

Cairong Jin, Yali Zhou, Yuxian Wang, Honglin Jiang, Bin Li, Ce Liu, Yang Ji, Xu Si, Yanwei Zhang

{"title":"Identification of characteristic flavor profiles and reheat-induced warmed-over flavor production of bone soup-stewed pickled Chinese cabbage.","authors":"Cairong Jin, Yali Zhou, Yuxian Wang, Honglin Jiang, Bin Li, Ce Liu, Yang Ji, Xu Si, Yanwei Zhang","doi":"10.1016/j.fochx.2025.103124","DOIUrl":"https://doi.org/10.1016/j.fochx.2025.103124","url":null,"abstract":"This study aimed to identify the composition of characteristic flavor profile in bone soup-stewed pickled Chinese cabbage (BSS), focusing on the effect of reheating-induced lipid oxidation on the warmed-over flavor (WOF) production. Results revealed that Alanine (Ala) and Asparagine (Asn) were the key flavor amino acids (FAAs), and the percentage of C18:1n9c reached 47.9 %. Eight substances including Benzaldehyde (M), 1-octen-3-ol, and 2-heptanone (D), etc. were identified as the key volatile organic compounds (VOCs) in BSS. Furthermore, six substances including Benzaldehyde (D) and 2-n-pentyl-furan, etc. were found to be associated with WOF after reheating (BSS-R). TG (16:1_18:1_18:1) + NH4 and TG (16:0_18:2_18:3) + NH4 were identified as the main flavor-forming lipids. 104 differential lipids were screened (VIP > 2, P < 0.05), of which PC (16:0_20:5) + H and PC (38:7) + H, were the crucial precursors in WOF formation. This study provides a reference for the mechanism of nutritional quality and flavor formation during thermal processing.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"103124"},"PeriodicalIF":8.2,"publicationDate":"2025-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12538404/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145344457","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

Mining umami peptides in lager and multidimensional sensory evaluation of the beer body integrating computational biology with modern sensomics. 啤酒中鲜味肽的挖掘与啤酒体多维感官评价。

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-10-06 eCollection Date: 2025-10-01 DOI: 10.1016/j.fochx.2025.103132

Yashuai Wu, Ruiyang Yin, Zhiyuan Gao, Liyun Guo, Yumei Song, Dongrui Zhao, Jinyuan Sun, Mingquan Huang, Baoguo Sun

{"title":"Mining umami peptides in lager and multidimensional sensory evaluation of the beer body integrating computational biology with modern sensomics.","authors":"Yashuai Wu, Ruiyang Yin, Zhiyuan Gao, Liyun Guo, Yumei Song, Dongrui Zhao, Jinyuan Sun, Mingquan Huang, Baoguo Sun","doi":"10.1016/j.fochx.2025.103132","DOIUrl":"https://doi.org/10.1016/j.fochx.2025.103132","url":null,"abstract":"A systematic study identified umami peptides in lager beer, probed T1R1/T1R3 mechanisms, and quantified multidimensional sensory effects. RPLC-Q-TOF-MS with database search and de novo sequencing identified 1178 peptides; UMPred-FRL and TastePeptides-Meta yielded 142 candidates, of which 128 docked to modeled T1R1/T1R3. Four peptides-EESY, IEVVD, EIVDV, IGVND-were advanced to MD/MM-GBSA and sensory tests. Complexes showed favorable gas-phase interactions offset by polar solvation; binding free energies (kcal/Mol, mean ± SD) were EESY -70.91 ± 7.37, EIVDV -61.26 ± 3.42, IEVVD -60.93 ± 2.33, IGVND -55.24 ± 3.69, indicating EESY had the highest affinity/stability. Single-addition tests increased \"umami\" by +41.5 % (EESY), +34.0 % (IGVND), +14.9 % (IEVVD), and + 1.1 % (EIVDV). Effects concentrated in taste: EESY and IGVND reduced bitterness and enhanced overall balance; EIVDV maximized balance (+18.11 %) with slight bitterness rise; IEVVD increased bitterness (+17.65 %) yet improved balance. This established an integrated workflow for formulation optimization of lager beer.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"103132"},"PeriodicalIF":8.2,"publicationDate":"2025-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12538414/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145344520","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

Chemical and sensory effects of macro-oxygenation and air sparging coupled with oxidation-reduction potential (ORP) monitoring in Syrah wines. 西拉葡萄酒中大氧合和空气喷射耦合氧化还原电位（ORP）监测的化学和感官效应。

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-10-04 eCollection Date: 2025-10-01 DOI: 10.1016/j.fochx.2025.103135

William Jordan Wright, Sean Kuster, Biljana Petrova, Jesus Villalobos, James Nelson, Robert Coleman, Luis Federico Casassa

{"title":"Chemical and sensory effects of macro-oxygenation and air sparging coupled with oxidation-reduction potential (ORP) monitoring in Syrah wines.","authors":"William Jordan Wright, Sean Kuster, Biljana Petrova, Jesus Villalobos, James Nelson, Robert Coleman, Luis Federico Casassa","doi":"10.1016/j.fochx.2025.103135","DOIUrl":"https://doi.org/10.1016/j.fochx.2025.103135","url":null,"abstract":"The chemical and sensory effects of different cap management regimes and ORP modulation during red wine alcoholic fermentation were investigated in Syrah wines produced with punch downs (PD); air sparging triggered at oxidation-reduction potential (ORP) -40 mV (RedoxCon); macro‑oxygenation with oxygen (MOX); and double-rate macro‑oxygenation with oxygen (2MOX). RedoxCon received 1125 % and 513 % more O2/L than MOX and 2MOX. ORP values were lowest in MOX and 2MOX, leading to wines with 30 % and 11 % more color, 41 % and 27 % more tannin, and 31 % and 32 % more total phenolics relative to PD and RedoxCon, respectively. MOX and 2MOX contained 61 % and 53 % more esters than PD, whereas terpenoids were higher in PD and RedoxCon. RedoxCon enhanced spicy and floral aromas, 2MOX intensified fruit aromas; both MOX and 2MOX increased reduction aroma. Macro‑oxygenation enhanced phenolics and preserved esters by maintaining lower redox environments than the other treatments and possibly lessening volatile stripping. Cool climate Syrah can accommodate oxygen additions over an 11-fold range during alcoholic fermentation, resulting in wines with distinct chemical and sensory features.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"103135"},"PeriodicalIF":8.2,"publicationDate":"2025-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12538412/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145344493","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 ultrasound combined with pH-shift assisted glycosylation modification on the structural and functional properties of by-product proteins extracted from shrimp heads. 超声联合ph移位辅助糖基化修饰对虾头副产物蛋白结构和功能特性的影响。

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-10-03 eCollection Date: 2025-10-01 DOI: 10.1016/j.fochx.2025.103134

Yufeng Li, Jinsong Wang, Yi Wu, Shuxian Guo, Lihong Zhu, Xiaoyan Ou, Tong Li, Yong Zhao, Jing Jing Wang

{"title":"Effects of ultrasound combined with pH-shift assisted glycosylation modification on the structural and functional properties of by-product proteins extracted from shrimp heads.","authors":"Yufeng Li, Jinsong Wang, Yi Wu, Shuxian Guo, Lihong Zhu, Xiaoyan Ou, Tong Li, Yong Zhao, Jing Jing Wang","doi":"10.1016/j.fochx.2025.103134","DOIUrl":"https://doi.org/10.1016/j.fochx.2025.103134","url":null,"abstract":"A protein isolated from the heads of M. rosenbergii shrimp (MHPs), a shrimp by-product, possesses high nutritional value, but its low solubility limits its application. This study examined the effects of ultrasound coupled with the pH-shift assisted glycosylation modification of MHPs on the physicochemical properties and epigallocatechin gallate (EGCG) loading capacities of the proteins. The results indicated that ultrasound coupled with pH-shift assisted glycosylation effectively enhanced the glycosylation degree of MHPs to 48.3 %. MHPs processed by this method exhibited looser spatial structures, higher thermal denaturation temperatures (98.5 °C) and lower interfacial tension, which facilitated the formation of a denser, more ordered network at the oil/water interface. These favorable changes effectively improved the solubility, oil/water adsorption capacity and emulsifying performance of MHPs. Notably, the MHPs modified using ultrasound coupled with pH-shift assisted glycosylation had a higher EGCG loading capacity, and the prepared MHP-EGCG complex exhibited an excellent antioxidant capacity.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"103134"},"PeriodicalIF":8.2,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12538409/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145344469","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

Reveal the differences in flavor of five varieties of black teas via sensory evaluation, UPLC, and GC × GC-QTOFMS approaches. 通过感官评价、UPLC、GC × GC- qtofms等方法揭示5种红茶的风味差异。

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-10-03 eCollection Date: 2025-10-01 DOI: 10.1016/j.fochx.2025.103083

Mengcong Zhang, Xiaoshuang Lu, Peidi Zhang, Guangcai Li, Dongfang Li, Han Xie, Jian''an Huang, Sheng Zhang, Zhonghua Liu, Ailing Liu

{"title":"Reveal the differences in flavor of five varieties of black teas via sensory evaluation, UPLC, and GC × GC-QTOFMS approaches.","authors":"Mengcong Zhang, Xiaoshuang Lu, Peidi Zhang, Guangcai Li, Dongfang Li, Han Xie, Jian''an Huang, Sheng Zhang, Zhonghua Liu, Ailing Liu","doi":"10.1016/j.fochx.2025.103083","DOIUrl":"https://doi.org/10.1016/j.fochx.2025.103083","url":null,"abstract":"Commercial black teas vary widely, yet the formation mechanisms of their distinct flavors remain unclear. Here, five different varieties of black teas with medium commercial quality were collected and characterized by integrating flavoromics and chemometric approaches. Soluble sugar, gallocatechin gallate, free amino acids, caffeine, and flavonoids were identified as characteristic taste components. Among 165 identified volatiles, with 51 compounds as key odorants contributing to the diverse aromas of black teas. The 21, 22, 37, 25 and 22 aroma-active compounds were smelled in ZY, QM, ZS, FQ, and HP, respectively. The VIP, ROAV and GC-O results indicated that linalool, phenylethyl alcohol, linalool oxide I and (E)-furan linalool oxide were important aroma-active compounds present in all five black teas. Heptanal characterized FQ, while α-cubebene and trans-calamenene characterized HP and ZS. The results provide a basis for the study of flavor property and quality control of black tea.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"103083"},"PeriodicalIF":8.2,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12538472/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145344508","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

Development of environment-friendly bio-based film with improved performance for food preservation using dialdehyde starch grafted konjac flour. 双醛淀粉接枝魔芋粉制备环保型生物基食品保鲜膜。

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-10-02 eCollection Date: 2025-10-01 DOI: 10.1016/j.fochx.2025.103121

Xin Zhang, Jiawei Li, Hongyan Wang, Xiaojian Zhou, Liangjun Xiao, Hui Wang

{"title":"Development of environment-friendly bio-based film with improved performance for food preservation using dialdehyde starch grafted konjac flour.","authors":"Xin Zhang, Jiawei Li, Hongyan Wang, Xiaojian Zhou, Liangjun Xiao, Hui Wang","doi":"10.1016/j.fochx.2025.103121","DOIUrl":"https://doi.org/10.1016/j.fochx.2025.103121","url":null,"abstract":"Developing environment-friendly films by utilizing renewable bio-resource materials to substitute petroleum-based ones is regarded as an effective approach for addressing white pollution and its associated hazards. In this work, a redox system consisting of ascorbic acid/hydrogen peroxide (AA/H2O2) was established to promote the graft copolymerization of konjac flour (KF) and dialdehyde starch (DAS) for the preparation of bio-based films. The results indicated that the overall performance of the film was significantly improved after grafting DAS onto KF. Specifically, when the DAS content was 25 % of the KF weight, the film presented the optimal properties: a moisture content of 10.2 %, a water contact angle of 87.17°, a tensile strength of 33.08 MPa and a biodegradation rate of 93.16 %. Additionally, the weight loss of banana in a 7-day experiment was only 15.67 %, taking the film as a preservative material. Meanwhile, the film's dense and uniform structure also enhances its thermal properties.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"103121"},"PeriodicalIF":8.2,"publicationDate":"2025-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12538450/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145344513","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 lipidomics and flavoromics approach elucidates the antioxidant-mediated preservation mechanisms in silver carp (Hypophthalmichthys molitrix) visceral fish oil during thermal processing. 综合脂质组学和风味组学方法阐明了热加工过程中鲢鱼内脏鱼油的抗氧化保存机制。

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-10-02 eCollection Date: 2025-10-01 DOI: 10.1016/j.fochx.2025.103118

Bin Peng, Linchuan Xu, Liping Yuan, Chengwei Yu, Mingming Hu, Bizheng Zhong, Zongcai Tu, Jinlin Li

{"title":"Integrated lipidomics and flavoromics approach elucidates the antioxidant-mediated preservation mechanisms in silver carp (Hypophthalmichthys molitrix) visceral fish oil during thermal processing.","authors":"Bin Peng, Linchuan Xu, Liping Yuan, Chengwei Yu, Mingming Hu, Bizheng Zhong, Zongcai Tu, Jinlin Li","doi":"10.1016/j.fochx.2025.103118","DOIUrl":"https://doi.org/10.1016/j.fochx.2025.103118","url":null,"abstract":"Integrated lipidomics and flavoromics were employed to elucidate the mechanism of antioxidants in mitigating flavor deterioration of fish oil from silver carp viscera. Results demonstrated that antioxidants effectively mitigated the progression of lipid oxidation indicators, including acid value, peroxide value, p-anisidine value, total oxidation value, polar components, and thiobarbituric acid reactive substances. Lipidomics revealed that tert-butylhydroquinone (TBHQ) and propyl gallate (PG) significantly attenuated the oxidative degradation of triacylglycerols (TG), diacylglycerols (DG), and phosphatidylethanolamines (PE) containing unsaturated fatty acids. Flavoromics identified that these antioxidants markedly suppressed the formation of six characteristic off-flavor compounds: 1-octen-3-ol, N-nonyl aldehyde, (E, E)-2,4-heptadienal, (E)-2-nonenal, (E)-2-decenal, and eugenol, thereby preventing the development of fishy odor. Multivariate statistical analysis established PE, TG, and DG molecular species as critical precursors in the antioxidant-mediated suppression of volatile off-flavors generation. The findings offer novel mechanistic insights into the dual protective role of antioxidants in maintaining lipid integrity and preserving flavor quality.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"103118"},"PeriodicalIF":8.2,"publicationDate":"2025-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12538410/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145344487","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

Stability of conventional vs. Pickering emulsions using ovalbumin-anionic starch complexes for spray-dried lipid microcapsules. 用卵清蛋白-阴离子淀粉配合物制备喷雾干燥脂质微胶囊的常规乳剂与皮克林乳剂的稳定性。

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-10-02 eCollection Date: 2025-10-01 DOI: 10.1016/j.fochx.2025.103102

Rabia Ramzan, Zafarullah Muhammad, Fahao Shi, Wenjing Tang, Zhou Wang, Nazia Khalid, Song Li, Ana Chen

{"title":"Stability of conventional vs. Pickering emulsions using ovalbumin-anionic starch complexes for spray-dried lipid microcapsules.","authors":"Rabia Ramzan, Zafarullah Muhammad, Fahao Shi, Wenjing Tang, Zhou Wang, Nazia Khalid, Song Li, Ana Chen","doi":"10.1016/j.fochx.2025.103102","DOIUrl":"https://doi.org/10.1016/j.fochx.2025.103102","url":null,"abstract":"The utilization of oils rich in polyunsaturated fatty acids can be enhanced by transforming them into spray-dried powdered microcapsules to inhibit oxidation. The functional characteristics of biopolymers, such as proteins and modified starch, may be combined to generate superior protective matrices in the form of stable emulsions. In this study, polyelectrolyte complexes of anionic starch (AS) and ovalbumin (OVA) at varying OVA/AS ratios (1:0, 0:1, 1:0.5, 1:1, 2:1, 3:1) were used to spray-dry and microencapsulate chia seed oil. AS and OVA interaction created viable polyelectrolyte complexes when turbidity was measured at varying OVA/AS ratios across pH 1-10. Higher AS to OVA ratios improved antioxidant properties, wettability (74.9°-84.1°), hydrophobicity (288.67 ± 6.06 μg/g-1980 ± 8.78 μg/g), and emulsification. Moreover, the microcapsules showed the highest encapsulation efficiency (83.94 ± 1.05 %), total oil contents (68.90 ± 0.50 %), and the lowest surface oil (11.06 ± 1.37 % at 1:1 OVA) using complexes for Pickering emulsions through homogenization and spray drying. These microcapsules demonstrated reduced peroxide values after 30 d of storage at 50 °C (56.27 ± 0.68 meqO2/kg), 80 % humidity (84.37 ± 0.68 meqO2/kg), or light (54.84 ± 0.71meqO2/kg) compared to OVA-stabilized emulsion microcapsules. OVA/AS polyelectrolyte complex-stabilized Pickering emulsions may facilitate the production of stable oil microcapsules for food applications.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"103102"},"PeriodicalIF":8.2,"publicationDate":"2025-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12538446/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145344488","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

An efficacious fabrication of Tara gum reduced/stabilized gold nanoparticles and its post functionalization with quercetin for sensitive and selective optical detection of iodide ion. 塔拉胶还原/稳定金纳米粒子的制备及其槲皮素后功能化用于碘离子的灵敏和选择性光学检测。

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-10-02 eCollection Date: 2025-10-01 DOI: 10.1016/j.fochx.2025.103117

Titilope John Jayeoye, Fredrick Nwude Eze, Opeyemi Joshua Olatunji, Nongnuj Muangsin

{"title":"An efficacious fabrication of Tara gum reduced/stabilized gold nanoparticles and its post functionalization with quercetin for sensitive and selective optical detection of iodide ion.","authors":"Titilope John Jayeoye, Fredrick Nwude Eze, Opeyemi Joshua Olatunji, Nongnuj Muangsin","doi":"10.1016/j.fochx.2025.103117","DOIUrl":"https://doi.org/10.1016/j.fochx.2025.103117","url":null,"abstract":"Herein, we reported Tara gum (TG), mediated synthesis of stable and dispersed gold nanoparticles (AuNPs). TG was applied for the first time as the reducing/capping agent for AuNPs synthesis, through heating with gold salt, stirring at 80 °C for 1 h under NaOH support. Reddish color AuNPs solution, exhibiting absorption maximum at 521 nm, with an average particle size of 10.5 ± 1.8 nm, was obtained. The synthesized TG-AuNPs was characterized using various equipment, including TEM, FESEM, ATR-FTIR, Raman spectroscopy, XRD, TGA/DTG, DLS/zeta potential and XPS, which confirmed the dispersal of small-sized AuNPs in TG polymeric structure. TG-AuNPs was further modified with Quercetin (QT), a notable polyphenolic compound, to realize TG-AuNPs-QT nanoparticles which was applied as optical nanoprobe for Iodide ion (I-) detection. The addition of silver ion [Ag+], to the TG-AuNPs-QT probe results in color change, from red to yellow, followed with an absorption spectra blue shift from 521 nm to 420 nm, owing to QT mediated in-situ reduction of Ag+ to its nanoparticles, which was deposited on pre-formed AuNPs, yielding Au@Ag nanostructure. However, when I- (various concentrations), were pre-mixed with an optimized Ag+ concentration, reverse color and absorption spectra perturbations were observed, which is attributed to the high binding interaction between Ag+ and I-, forming AgI complex in solution. At the optimal I- detection conditions, the analytical response applied, (Ao-Ai)@405 nm, was linear with I- concentrations from 1.0 to 65.0 μM, with a limit of detection/quantification (LOD/LOQ) of 250 nM and 0.82 μM, respectively. Practical applications of the probe was demonstrated on water and diverse food samples, with satisfactory accuracy.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"103117"},"PeriodicalIF":8.2,"publicationDate":"2025-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12538489/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145344519","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

Structural, physicochemical, and functional properties of white and blue lupin vicilin and legumin fractions 白色和蓝色罗苹素和豆科蛋白的结构、物理化学和功能特性

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-10-01 DOI: 10.1016/j.fochx.2025.103078

Stanley Chukwuejim , Deepak Kadam , Rotimi E. Aluko

{"title":"Structural, physicochemical, and functional properties of white and blue lupin vicilin and legumin fractions","authors":"Stanley Chukwuejim , Deepak Kadam , Rotimi E. Aluko","doi":"10.1016/j.fochx.2025.103078","DOIUrl":"10.1016/j.fochx.2025.103078","url":null,"abstract":"<div><div>The aim of this study was to isolate the vicilin and legumin protein fractions of lupin seeds and determine their physicochemical and functional properties. White lupin vicilin (WLVL) exhibited a significantly higher methionine + cysteine content (2.92 g/100 g protein) than the legumin fractions, with a corresponding amino acid score of 127 %. Blue lupin vicilin (BLVL) exhibited high surface hydrophobicity (459.12), whereas the blue lupin legumin (BLLEG) fraction had a high least gelation concentration (18 %). All fractions exhibited U-shaped solubility curves, with minimum values at pH 5, while BLLEG showed superior in vitro protein digestibility (87.47 %). BLVL demonstrated high emulsifying properties across all pH values, maintaining small droplet sizes (7–9 μm) and high stability (95–100 %). BLVL also exhibited superior foaming capacity (75–85 %), whereas WLVL showed excellent foam stability (65–80 %). These findings revealed significant species-specific and fraction-specific differences in lupin globulins, with BLVL emerging as a promising ingredient for food applications.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103078"},"PeriodicalIF":8.2,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217958","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