Food Chemistry: X最新文献_第10页

Dynamic changes of nutrients, isoflavone composition and antioxidant activities during liquid-state fermentation of soybean embryo homogenate by Ganoderma lucidum

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102283

Gi-Yoon Kim , Ye Seul Kwon , Yoseph Asmelash Gebru , Young-Hoi Kim , Dong Hyeon Kang , Myung-Kon Kim , Han-Seok Choi

{"title":"Dynamic changes of nutrients, isoflavone composition and antioxidant activities during liquid-state fermentation of soybean embryo homogenate by Ganoderma lucidum","authors":"Gi-Yoon Kim , Ye Seul Kwon , Yoseph Asmelash Gebru , Young-Hoi Kim , Dong Hyeon Kang , Myung-Kon Kim , Han-Seok Choi","doi":"10.1016/j.fochx.2025.102283","DOIUrl":"10.1016/j.fochx.2025.102283","url":null,"abstract":"<div><div>This study aims to explore compositional changes of oligosaccharides, amino-type nitrogen, free amino acids volatile compounds, isoflavones, total phenol, total flavonoid, and antioxidant capacities during liquid-state fermentation (LSF) of soybean embryo homogenate (SEH) by <em>Ganoderma lucidum</em> to improve usability as functional food material. Raffinose and stachyose were <em>almost</em> completely hydrolyzed into monosaccharides such as fructose, glucose and galactose after 2 days of fermentation. After 5 days of fermentation, the contents of amino-type nitrogen and total free amino acids increased 7.0-fold and 2.4-fold, respectively, compared to the control group. Most of isoflavone glycosides were almost hydrolyzed into aglycones after 2 days and thereafter some of isoflavone aglycones were transformed into <em>ortho</em>-hydroxyisoflavones (OHIs). Total phenol, total flavonoid and antioxidants activities were significantly increased during the fermentation period. The result indicates that LSF of soybean embryo by <em>G. lucidum</em> can potentially improve acceptability and usability of soybean embryo as functional food material.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102283"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143437528","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

Variations in structural and physicochemical properties of lotus seed starch–protein blends under various HHP treatment conditions

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102281

Sidi Liu , Ru Jia , Wenjing Chen , Wenyu Chen , Baodong Zheng , Zebin Guo

{"title":"Variations in structural and physicochemical properties of lotus seed starch–protein blends under various HHP treatment conditions","authors":"Sidi Liu , Ru Jia , Wenjing Chen , Wenyu Chen , Baodong Zheng , Zebin Guo","doi":"10.1016/j.fochx.2025.102281","DOIUrl":"10.1016/j.fochx.2025.102281","url":null,"abstract":"<div><div>The interaction between starch and proteins is a common phenomenon in food processing, which considerably influences food quality. This study investigated the effect of different pressure levels (0.1–600 MPa, 10 min) and holding times (400 MPa, 10–60 min) under high hydrostatic pressure treatment parameters on structures and physicochemical properties of lotus seed starch–protein (LS–LP) blends. Subsequent examination by Fourier transforms infrared spectroscopy and UV–visible absorption spectra revealed stronger interaction between LS and LP with a change in the hydrogen bond content. Scanning Electron Microscope results showed that LS and LP existed in a blended form. X-ray diffraction revealed that the crystallinity decreased with an increase in treatment intensity of LS–LP blends. The improved water absorption capacity of LS–LP blends (<400 MPa) enhanced viscosity, swelling, and solubility power. This study presents a novel practical method of preparing LS–LP blends and provides insights into physicochemical properties to facilitate processing of LS–based food.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102281"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143419722","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 protein edible inks: Upgrading from 3D to 4D food printing

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102280

Fatemeh Aghababaei , David Julian McClements , Marc Pignitter , Milad Hadidi

{"title":"Plant protein edible inks: Upgrading from 3D to 4D food printing","authors":"Fatemeh Aghababaei , David Julian McClements , Marc Pignitter , Milad Hadidi","doi":"10.1016/j.fochx.2025.102280","DOIUrl":"10.1016/j.fochx.2025.102280","url":null,"abstract":"<div><div>The utilization of plant proteins to formulate edible inks for 3D/4D food printing applications may help address challenges linked to food sustainability, personalized nutrition, and security. We investigate the suitability of various plant proteins for this purpose, including their molecular, functional, and nutritional attributes. Furthermore, we examine the potential of plant protein-based edible inks in 4D printing applications, where the shape or other properties of a material change over time, enabling controlled release profiles and texture modulations. We also discuss the environmental implications, regulatory considerations, and consumer acceptance of plant-based 3D/4D printed foods.</div><div>Pea and soy proteins are widely used as inks for 3D/4D food printing applications due to their excellent structure-forming abilities, as well as their functional and nutritional properties. However, solely plant protein-based inks often lack essential characteristics required for optimal performance. Their properties can be enhanced by incorporating other food ingredients, such as polysaccharides and polyphenols. As this emerging field holds promise for addressing multiple global food-related challenges, it necessitates interdisciplinary collaboration and ongoing research to unlock its full potential.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102280"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143512033","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

Molecularly imprinted MOF nanozymes: Demonstration of smartphone-integrated dual-mode platform for ratiometric fluorescent/colorimetric detection of chloramphenicol

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102322

Xiang-Yi He , Ya Wang , Qin Xue , Wan-Fen Qian , Guang-Li Li , Qing Li

{"title":"Molecularly imprinted MOF nanozymes: Demonstration of smartphone-integrated dual-mode platform for ratiometric fluorescent/colorimetric detection of chloramphenicol","authors":"Xiang-Yi He , Ya Wang , Qin Xue , Wan-Fen Qian , Guang-Li Li , Qing Li","doi":"10.1016/j.fochx.2025.102322","DOIUrl":"10.1016/j.fochx.2025.102322","url":null,"abstract":"<div><div>Reliable and accurate determination of chloramphenicol (CAP) is urgently needed due to its significant implications for food safety and human health concerns. In this study, we successfully synthesized MIL-101(Fe)-NH<sub>2</sub>@MIP, which exhibits peroxidase activity and a specific recognition function for CAP, through in situ polymerization of dopamine on the surface of MIL-101(Fe)-NH<sub>2</sub>, utilizing molecular imprinting technology. Our bifunctional MIL-101(Fe)-NH<sub>2</sub>@MIP probe offers a ratiometric fluorescent and colorimetric dual-mode sensing strategy for sensitive and selective detection of chloramphenicol. The detection limits for CAP can reach down to 36.45 nM and 93.38 nM, respectively. Furthermore, we developed a smartphone-based visual sensing platform that employs MIL-101(Fe)-NH<sub>2</sub>@MIP nanozymes for rapid, portable, low-cost on-site detection of CAP. Successful spike recovery experiments conducted in fresh milk samples further validate the potential practical application of our proposed dual-mode strategy. Thus, this approach expands the applications of MOFs-based nanozymes and holds promise for antibiotic determination.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102322"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143512043","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

Effect of four-stage refinement with fortified measures to inhibit oil oxidation and purification on the quality of anchovy oil

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102256

Li Li Xu , Ya Nan Xu , Wei Jia Liu , Chang Hu Xue , Tong Cheng Xu , Yun Qi Wen

引用次数: 0

Roles of ROS in physiological, microbial and metabolomic alterations of fresh–cut sugarcane under red and blue light irradiation

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102344

Lu Wang , Zhengrong Lin , Cheng Peng , Hua Zhang , Lulu Zhang , Shoujing Zheng , Jiebo Chen

{"title":"Roles of ROS in physiological, microbial and metabolomic alterations of fresh–cut sugarcane under red and blue light irradiation","authors":"Lu Wang , Zhengrong Lin , Cheng Peng , Hua Zhang , Lulu Zhang , Shoujing Zheng , Jiebo Chen","doi":"10.1016/j.fochx.2025.102344","DOIUrl":"10.1016/j.fochx.2025.102344","url":null,"abstract":"<div><div>Effects of red and blue light treatment on physiological quality, microbial loads, redox status and metabolomics profiles of fresh-cut sugarcane in vacuum and plastic packages were investigated during 15 d storage. The results showed that light synergistic vacuum treatment delayed the decrease of pH and the increase of respiration rate and microbial loads, enhanced antioxidant capacities and related enzymes activities. Light treatment was beneficial to <sup>1</sup>O<sub>2</sub> generation, but had opposite effects on O<sub>2</sub><sup>−</sup>, H<sub>2</sub>O<sub>2</sub> and malondialdehyde. O<sup>2−</sup> and H<sub>2</sub>O<sub>2</sub> was negatively associated with CAT, sucrose, fructose, glucose, 2-oxoglutaramate, liquiritigenin and dihydromyricetin, positively with PPO and malondialdehyde. Only phenylacetaldehyde exhibited a negative correlation with <sup>1</sup>O<sub>2</sub>. The biosynthesis of sugars, amino acids and flavonoids were the principal metabolite pathways corresponding to oxidative stress in fresh-cut sugarcane. It could be concluded that the concentration of ROS, especially O<sup>2−</sup> and H<sub>2</sub>O<sub>2</sub>, should be appropriate to kill bacteria and retain the quality of fresh-cut sugarcane.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102344"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143562972","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

Effect of double-induced on whey protein isolate nanoparticle formation and stabilized food-grade Pickering emulsions: Stability and gastrointestinal digestion

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102221

Shenghua He , Yonghui Wang , Guanghui Li , Xueli Gao , Zhiyan Chen , Weiyun Guo , Jihong Huang

{"title":"Effect of double-induced on whey protein isolate nanoparticle formation and stabilized food-grade Pickering emulsions: Stability and gastrointestinal digestion","authors":"Shenghua He , Yonghui Wang , Guanghui Li , Xueli Gao , Zhiyan Chen , Weiyun Guo , Jihong Huang","doi":"10.1016/j.fochx.2025.102221","DOIUrl":"10.1016/j.fochx.2025.102221","url":null,"abstract":"<div><div>The effects of non-heat-induced and double-induced(heat-induced and Na<sup>+</sup>-induced) whey protein isolate nanoparticles (WPINs) at concentrations of C = 1 %, 2 %, and 5 % as well as oil fractions (φ = 0.1, 0.4, and 0.7) on the properties of food-grade Pickering emulsions (PEs) were systematically investigated. At a Na<sup>+</sup> concentrations of 300 mM, the particle size of double-induced WPINs (290 μm) is significantly larger (<em>P</em> <em><</em> 0.05) than that of non-heat-induced WPINs (210 μm). PEs stabilized by double-induced WPINs exhibited a significantly small particle size (<em>P</em> <em><</em> 0.05) compared to those stabilized by non-heat-induced WPINs under identical oil fraction and WPIN concentration conditions. Additionally, PEs with φ = 0.7 stabilized by double-induced WPINs enhanced storage and thermal stability. However, both types of PEs exhibited freeze-thaw instability. PEs stabilized by double-induced WPINs showed a slower release rate of free fatty acid during gastrointestinal digestion. These findings highlight the promising application potential of WPINs in food-grade Pickering emulsion.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102221"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143348805","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 on selenium content and nutritional quality of five different varieties of white tea

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102282

Shaobo Cai , Xiaomeng Liu , Mingwei Yue , Xiaofei Liu , Zhigang Yuan , Feng Xu , Shuiyuan Cheng , Shen Rao

{"title":"Comparative study on selenium content and nutritional quality of five different varieties of white tea","authors":"Shaobo Cai , Xiaomeng Liu , Mingwei Yue , Xiaofei Liu , Zhigang Yuan , Feng Xu , Shuiyuan Cheng , Shen Rao","doi":"10.1016/j.fochx.2025.102282","DOIUrl":"10.1016/j.fochx.2025.102282","url":null,"abstract":"<div><div>Tea, second only to water in consumption, is rich in nutrients. Selenium, a crucial trace element, has unclear relationships with other substances in tea leaves. This study analyzed five white teas, measuring selenium, five minerals, and various chemical components. The results showed that there were significant differences in the elemental and chemical characteristics among these tea. Correlation analysis showed that low-level selenium might have a synergistic effect with iron, magnesium and potassium, while the correlations between other elements in tea leaves, total proteins, and total amino acids with selenium were not significant. In addition, the contents of flavonoids and polyphenols were significantly negatively correlated with the selenium content. These results indicated that selenium has a significant impact on the accumulation of minerals, flavonoids, and polyphenols in tea leaves. This study disclosed white tea's elemental and chemical basis, supplying a theoretical basis for quality evaluation, crucial for the tea industry.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102282"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143429165","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

Sweet-enhancing effect of coolant agent menthol evaluated via sensory analysis and molecular modeling

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102337

Haiyan Yu , Ting Ao , Haifang Mao , Jibo Liu , Chen Chen , Huaixiang Tian

{"title":"Sweet-enhancing effect of coolant agent menthol evaluated via sensory analysis and molecular modeling","authors":"Haiyan Yu , Ting Ao , Haifang Mao , Jibo Liu , Chen Chen , Huaixiang Tian","doi":"10.1016/j.fochx.2025.102337","DOIUrl":"10.1016/j.fochx.2025.102337","url":null,"abstract":"<div><div>Responding to global trends favoring low-sugar diets, this study explored the potential of menthol, a cooling agent, to enhance sweet taste perception through integrated sensory evaluations and molecular modeling. The results of static sensory evaluation (recognition threshold determination, paired comparison test and 15 cm-linear scale) and dynamic sensory analysis indicated that menthol lowered sweetness threshold of HFCS (from 5.98 g/L to 5.02 g/L), while intensifying maximum sweetness intensity and prolonging the duration of sweetness. Sensory analysis identified optimal sweet enhancement at 0.004–0.030 g/L menthol concentrations, while 0.060 g/L caused sweetness suppression through intensified cooling/bitter sensations. Molecular modeling comparing T1R2/T1R3-Glu/Fru system and T1R2/T1R3-Glu/Fru/Men system elucidated that the addition of menthol increased the number of hotspot residues in protein-sugars binding and stabilized interactions by occupying sites near sugar active sites, maintaining the Venus Flytrap Domain in its closed, activated configuration. These findings demonstrated the underlying contribution menthol made to sweet enhancement and sugar reduction.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102337"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143562974","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

Optimization ultrasonic-assisted aqueous two-phase extraction of glabridin from licorice root and its activity against the foodborne pathogen MRSA

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102338

Qianwei Qu , Zhenxin Zhu , Mengmeng Zhao , Huiwen Wang , Wenqiang Cui , Xingyu Huang , Zhongwei Yuan , Yadan Zheng , Na Dong , Yanyan Liu , Haoran Wang , Chunliu Dong , Zhiyun Zhang , Yanhua Li

{"title":"Optimization ultrasonic-assisted aqueous two-phase extraction of glabridin from licorice root and its activity against the foodborne pathogen MRSA","authors":"Qianwei Qu , Zhenxin Zhu , Mengmeng Zhao , Huiwen Wang , Wenqiang Cui , Xingyu Huang , Zhongwei Yuan , Yadan Zheng , Na Dong , Yanyan Liu , Haoran Wang , Chunliu Dong , Zhiyun Zhang , Yanhua Li","doi":"10.1016/j.fochx.2025.102338","DOIUrl":"10.1016/j.fochx.2025.102338","url":null,"abstract":"<div><div>This study aimed to extract glabridin (GLA) from licorice using an environmentally sustainable ultrasonic-assisted aqueous two-phase extraction method and to evaluate its efficacy. The extraction parameters were optimized through single-factor experiments and response surface methodology, resulting in a GLA content of 2049.51 μg/g under the conditions of 51 min ultrasonic time, 76 °C ultrasonic temperature, and 640 W ultrasonic power. <em>In vitro</em> analyses demonstrated that licorice extract (1.6 mg/mL) and GLA (8 μg/g) exhibited rapid bactericidal activity against methicillin-resistant <em>Staphylococcus aureus</em> (MRSA). Furthermore, both licorice extract and GLA showed significant disinfection activity against MRSA in models of pork spoilage and cooking utensils. Mechanistic studies revealed that GLA targets phospholipids, thereby disrupting the integrity and normal function of bacterial cell membranes. In conclusion, this study introduces an environmentally sustainable and effective method for obtaining a GLA-rich extract from licorice, which has potential applications in the food industry for addressing MRSA contamination.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102338"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143550759","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