Food Chemistry: X最新文献

Insoluble dietary fiber stabilized Pickering emulsions as novel food ingredients: Preparation, potential applications and future perspectives 不溶性膳食纤维稳定的皮克林乳剂作为新型食品原料：制备、潜在应用和未来展望

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-04-11 DOI: 10.1016/j.fochx.2025.102458

Yaomei Ma , Nan Zheng , Yue Wang , Hongyu Lei , Xinyu Zhen , Ruining Zhang , Tong Liu

引用次数: 0

Production, characterization and antioxidant analysis on the Undaria-based alcoholic beverages using response surface method and HS-SPME-GC × GC-TOF-MS 响应面法和HS-SPME-GC × 气相色谱- tof - ms法对云母醇饮料的制备、表征及抗氧化分析

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

Plant iridoids: Chemistry, dietary sources and potential health benefits 植物虹彩：化学、膳食来源和潜在的健康益处

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-04-01 DOI: 10.1016/j.fochx.2025.102491

Liangchuan Guo , Jinli Qiao , Junwei Huo , H.P. Vasantha Rupasinghe

{"title":"Plant iridoids: Chemistry, dietary sources and potential health benefits","authors":"Liangchuan Guo , Jinli Qiao , Junwei Huo , H.P. Vasantha Rupasinghe","doi":"10.1016/j.fochx.2025.102491","DOIUrl":"10.1016/j.fochx.2025.102491","url":null,"abstract":"<div><div>Iridoids, a diverse class of plant food monoterpenoids, are characterized by a cyclopentane-fused pyran ring structure and exhibit extensive structural diversity and functional versatility. This review highlights recent advances in iridoid chemistry, biosynthesis via the methylerythritol phosphate pathway, and advanced extraction techniques such as ultrasound-assisted, microwave-assisted, and supercritical fluid extraction. Analytical methods such as liquid chromatography-mass spectrometry enable precise identification and quantification, advancing the study of their health-promoting properties. Iridoids demonstrate potent antioxidant, anti-inflammatory, neuroprotective, antitumor, antiviral, and hepatoprotective effects suggesting their potential use in functional foods, nutraceuticals, pharmaceuticals, and cosmetics. However, for the successful commercialization of iridoid-based products, future research should aim at the cost-effective production of iridoids using sustainable production systems, biotechnological synthesis, and clinical validation. This review reveals the significant promise of iridoids in enhancing human health through potential product innovation and assessment.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102491"},"PeriodicalIF":6.5,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143874035","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

Fabrication and characterization of antioxidant fish oil Pickering emulsions stabilized by selenium nanoparticles-loaded whey protein concentrate and phloretin complex 纳米硒负载乳清蛋白和根皮素复合物稳定的抗氧化鱼油皮克林乳剂的制备和表征

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 多产地鱿鱼中挥发性和非挥发性风味物质的比较研究

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

Dual-temperature dual-state fermentation: A novel approach to improve aroma and color characteristics of Marselan wines 双温双态发酵：一种改善马塞兰葡萄酒香气和颜色特征的新方法

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

Study on taste release and perception mechanism of japonica rice during oral processing 粳稻口腔加工过程中味觉释放与感知机制的研究

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