Food Chemistry: X最新文献_第10页

Eco-friendly extraction of collagen from beluga sturgeon skin using ultrasound-assisted deep eutectic solvents: efficiency and characterization. 利用超声波辅助的深层共熔溶剂从白鲟皮肤中环保提取胶原蛋白：效率和特性。

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-03 eCollection Date: 2025-08-01 DOI: 10.1016/j.fochx.2025.102988

Elahe Taghitabar Malekshah, Masoud Rezaei, Shahab Naghdi, Reza Tahergorabi

{"title":"Eco-friendly extraction of collagen from beluga sturgeon skin using ultrasound-assisted deep eutectic solvents: efficiency and characterization.","authors":"Elahe Taghitabar Malekshah, Masoud Rezaei, Shahab Naghdi, Reza Tahergorabi","doi":"10.1016/j.fochx.2025.102988","DOIUrl":"10.1016/j.fochx.2025.102988","url":null,"abstract":"The current study aims to extract collagen from the skin of beluga sturgeon (Huso huso) using deep eutectic solvents combined with ultrasound as a green recovery method. It evaluates both the yield of the extraction process and the structural and physicochemical properties of the extracted collagen. The extraction utilized deep eutectic solvents, including choline chloride-glycerol, choline chloride-urea, and choline chloride-acetic acid, all at a molar ratio of 1:2. Among these, the choline chloride-acetic acid solvent yielded the highest extraction rate at 20.28 % and was selected for further ultrasound treatments lasting 5, 10, 15, and 20 min, with a power setting of 400 W. Ultrasound treatment significantly enhanced collagen extraction yield, with a 10-min treatment achieving the highest efficiency at 24 %. SDS-PAGE analysis confirmed the presence of type I collagen, indicating no structural changes during extraction. FTIR analysis showed that the triple helical structure of ultrasound-treated collagen was preserved throughout the process. Longer ultrasound treatment durations improved collagen purification, resulting in higher protein and total amino acid content. Additionally, ultrasound application enhanced thermal stability, water holding capacity, and gel formation power, with peak values observed during a 15-min treatment. In summary, extracting collagen from beluga skin using deep eutectic solvents in combination with ultrasound is an effective method for enhancing both yield and functionality of the resulting collagen.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"30 ","pages":"102988"},"PeriodicalIF":8.2,"publicationDate":"2025-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12455067/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145137057","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

Biodegradation of α-solanine and α-chaconine: Insights into microbial detoxification and enzymatic deglycosylation pathways α-龙葵碱和α-查康碱的生物降解：微生物解毒和酶解糖基化途径的见解

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-08-28 DOI: 10.1016/j.fochx.2025.102968

Zeou Wei , Huixin Wang , Ruqing Zhong , Liang Chen , Stafford Vigors , Hongfu Zhang

{"title":"Biodegradation of α-solanine and α-chaconine: Insights into microbial detoxification and enzymatic deglycosylation pathways","authors":"Zeou Wei , Huixin Wang , Ruqing Zhong , Liang Chen , Stafford Vigors , Hongfu Zhang","doi":"10.1016/j.fochx.2025.102968","DOIUrl":"10.1016/j.fochx.2025.102968","url":null,"abstract":"<div><div>α-Solanine and α-chaconine are toxic steroidal glycoalkaloids found in the peel, sprout, leaf, and stem of potatoes. These toxins may exceed safe consumption limits and cause adverse health effects in processed potato products. Moreover, the environmental accumulation of these compounds from potato waste and byproducts may disrupt microbial communities and pose risks to aquatics and can potentially reintroduce toxins into the food chain. This review explores the biological degradation of α-solanine and α-chaconine, with a focus on microbial processes mediated by fungi (Plectosphaerella, Gibberella, Aspergillus, Penicillium), plant pathogens (Phytophthora infestans) and bacteria (Arthrobacter, Bacillus, Glutamicibacter). It highlights key glycosidases such as α-rhamnosidase (RhaA), β-glucosidase (GluA), and β-galactosidase (GalA) that are involved in deglycosylation and detoxification. A comprehensive review of the literature conducted through PubMed, Web of Science, and Google Scholar was conducted to analyze relevant studies. Elucidating these degradation processes will help enhance in our understanding of glycoalkaloid deglycosylation and provide valuable insights into the development of effective strategies to mitigate glycoalkaloid contamination in food products and reduce the environmental impact.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 102968"},"PeriodicalIF":8.2,"publicationDate":"2025-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145047778","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Preparation and application of modified Aronia melanocarpa pectin-whey protein stabilized clove essential oil pickering emulsion sustained-release preservative pads. 改性黑木香果胶-乳清蛋白稳定丁香精油萃取乳剂缓释保鲜剂的制备及应用。

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-08-08 eCollection Date: 2025-07-01 DOI: 10.1016/j.fochx.2025.102883

Liu Yang, Zhipeng Jiang, Xinyu Zhang, Xue Ding, Rui Xiao, Wenwen Chen, Shengyu Xu, Hongyuan Zhang

{"title":"Preparation and application of modified Aronia melanocarpa pectin-whey protein stabilized clove essential oil pickering emulsion sustained-release preservative pads.","authors":"Liu Yang, Zhipeng Jiang, Xinyu Zhang, Xue Ding, Rui Xiao, Wenwen Chen, Shengyu Xu, Hongyuan Zhang","doi":"10.1016/j.fochx.2025.102883","DOIUrl":"10.1016/j.fochx.2025.102883","url":null,"abstract":"Aronia melanocarpa Pectin (AP) was modified via alkaline/enzymatic/high-pressure enzymatic methods. High-pressure enzymatic pectin (HPP-AP) exhibited the lowest esterification degree with galacturonic acid content, optimal shear-thinning behavior, and emulsification performance. HPP-AP complexed with whey protein isolate (WPI) through hydrophobic interactions (exposed galacturonic acid-WPI residues) and hydrogen bonding (amide-hydroxyl groups), forming stable composite particles. These particles stabilized Pickering emulsions (20 % oil phase) encapsulating clove essential oil (CEO), demonstrating uniform interfacial adsorption (oil-in-water type), high encapsulation efficiency, and stability under diverse conditions (pH, temperature, centrifugation). The emulsions showed sustained CEO release (87.8 % at 7 days) and inhibited aspergillus Niger (A. niger) effectively. Coated onto non-woven fabrics, the emulsion formed a gel-network coating. During 12 d storage (4 °C), preservative pads delayed strawberry weight loss, texture/color deterioration, and moisture migration, extending shelf life by 6 d while maintaining quality in transport simulation. This work provides a novel strategy for plant essential oil-based active packaging.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102883"},"PeriodicalIF":8.2,"publicationDate":"2025-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12357280/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144872260","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

Physicochemical characteristics of cost-effective and high-quality plant-based meat analogues prepared from soybean meal and soybean powder. 以豆粕和豆粉为原料制备的高性价比、高品质植物性肉类类似物的理化特性。

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-08-08 eCollection Date: 2025-07-01 DOI: 10.1016/j.fochx.2025.102908

Zhongjiang Wang, Yachao Tian, Chunfang Ma, Chaojiang Dong, Yunfeng Zeng, Shuo Zhang, Qingfeng Ban, Zengwang Guo, Hongbo Sun

{"title":"Physicochemical characteristics of cost-effective and high-quality plant-based meat analogues prepared from soybean meal and soybean powder.","authors":"Zhongjiang Wang, Yachao Tian, Chunfang Ma, Chaojiang Dong, Yunfeng Zeng, Shuo Zhang, Qingfeng Ban, Zengwang Guo, Hongbo Sun","doi":"10.1016/j.fochx.2025.102908","DOIUrl":"10.1016/j.fochx.2025.102908","url":null,"abstract":"The limited market adoption of plant-based meat analogues (PBMA) stems from high costs and suboptimal texture. Low-moisture extrusion, the dominant industrial-scale production method for PBMA, offers advantages in cost-efficiency and versatility but remains constrained by material-dependent texture limitations. We innovatively employed low-cost soybean meal (SM) and soybean powder (SP) for PBMA production. Optimizing SM:SP ratios (9:1-5:5) enhanced textural, structural, and cost attributes. Evaluated parameters included hardness, chewiness, fiber degree (FD), porosity, water absorption capacity (WA), water holding capacity (WHC), and protein secondary structures. The 7:3 ratio achieved optimal performance: maximal FD (1.53), balanced hardness, highest springiness (0.93), and uniform porosity (34.78 %). Excessive SP (>30 %) compromised structural integrity, increasing brittleness and reducing WHC. FTIR analysis revealed that the 7:3 ratio promoted α-helix formation enhancing elasticity, while β-sheet content (38.74 %) improved hardness. Quadratic polynomial predictive models demonstrated high accuracy (R2 = 0.845-0.999) and effectively correlated SP ratios with quality attributes, enabling tailored PBMA formulations.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102908"},"PeriodicalIF":8.2,"publicationDate":"2025-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12357313/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144872258","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

NaCl-thermal synergy mediates structural transitions in hsian-tsao polysaccharide-myosin complexes to influence flavor-binding selectivity. nacl -热协同作用介导仙草多糖-肌球蛋白复合物的结构转变，影响风味结合的选择性。

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-08-07 eCollection Date: 2025-07-01 DOI: 10.1016/j.fochx.2025.102882

Gaigai Niu, Xinyi Zhou, Gang You, Xiaoling Liu

{"title":"NaCl-thermal synergy mediates structural transitions in hsian-tsao polysaccharide-myosin complexes to influence flavor-binding selectivity.","authors":"Gaigai Niu, Xinyi Zhou, Gang You, Xiaoling Liu","doi":"10.1016/j.fochx.2025.102882","DOIUrl":"10.1016/j.fochx.2025.102882","url":null,"abstract":"Hsian-tsao polysaccharide (HTP) with preferable gel-enhancing and bioactive properties improved surimi quality. This study elucidated how NaCl concentration (0.2-1.0 mol/L) and heating protocols (setting: 40 °C/30 min; two-step heating: 40 °C/30 min + 90 °C/20 min) modulated HTP-myosin complexation and its selective binding to off-flavors (1-octen-3-ol, hexanal, heptanal, nonanal). Associative phase separation occurred in HTP-myosin systems, while myosin transitioned from aggregation to dissolution with increasing NaCl concentration. Setting facilitated HTP-myosin complexation via electrostatic-hydrophobic interactions. HTP reduced myosin aggregation (26.24 % reduction in particle size at 0.6 mol/L NaCl) and increased sulfhydryl groups (17.02 % at 0.4 mol/L NaCl). The α-helix-to-β-sheet transitions reduced aldehyde-binding affinity but enhanced 1-octen-3-ol binding. Two-step heating promoted hydrophobic crosslinking, elevating turbidity and reducing flavor binding by 17.44 %-48.75 %. High NaCl (≥0.8 mol/L) induced electrostatic shielding, accelerating flavor release. PCA linked α-helix loss to alcohol release and β-sheet/sulfhydryl content to aldehyde retention, proposing NaCl-thermal strategies for surimi texture-flavor optimization.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102882"},"PeriodicalIF":8.2,"publicationDate":"2025-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12357281/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144872247","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 drying techniques on cowpea albumin as an egg replacement for meringue cookie applications. 干燥技术对豇豆白蛋白作为蛋白甜饼用鸡蛋替代品的影响。

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-08-07 eCollection Date: 2025-07-01 DOI: 10.1016/j.fochx.2025.102868

Hyun Woo Choi, Youngsang You, Jungwoo Hahn

{"title":"Effects of drying techniques on cowpea albumin as an egg replacement for meringue cookie applications.","authors":"Hyun Woo Choi, Youngsang You, Jungwoo Hahn","doi":"10.1016/j.fochx.2025.102868","DOIUrl":"10.1016/j.fochx.2025.102868","url":null,"abstract":"In this study, we evaluated the effects of freeze-drying, spray-drying, and vacuum-drying on upcycled cowpea albumin powder and its functional performance in meringue cookie applications. Freeze-drying most effectively preserved protein structure and functionality, resulting in cookies with well-defined air cells, superior texture, and minimal color change. Conversely, spray-drying led to extensive protein denaturation and aggregation due to rapid thermal exposure, which compromised air incorporation and foam stability. Vacuum-drying exhibited intermediate performance, partially preserving protein integrity and exhibiting moderate foaming capacity. Structural and functional analyses revealed that freeze-dried albumin exhibited the highest foaming capacity (133.67 %) and foam stability (53.37 %), along with a significantly lower zeta potential (-6.79 mV) and higher surface hydrophobicity (H₀ = 363.38) compared with the other treatments. These findings highlight the significant role of the drying method in preserving the physicochemical properties of plant-based proteins.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102868"},"PeriodicalIF":8.2,"publicationDate":"2025-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12357285/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144872240","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

Revealing the dynamic changes in the metabolites and sensory quality of Citri Reticulatae Pericarpium during aging using feature-based molecular networks and metabolomics. 基于特征分子网络和代谢组学的柑橘果皮代谢产物和感官品质在衰老过程中的动态变化

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-08-07 eCollection Date: 2025-07-01 DOI: 10.1016/j.fochx.2025.102884

Kunli Xu, Sen Mei, Jiahuan Liu, Zirui Guo, Fanyu Meng, Yanbo Wang, Bei Wang

{"title":"Revealing the dynamic changes in the metabolites and sensory quality of Citri Reticulatae Pericarpium during aging using feature-based molecular networks and metabolomics.","authors":"Kunli Xu, Sen Mei, Jiahuan Liu, Zirui Guo, Fanyu Meng, Yanbo Wang, Bei Wang","doi":"10.1016/j.fochx.2025.102884","DOIUrl":"10.1016/j.fochx.2025.102884","url":null,"abstract":"The contribution of non-volatile metabolites to the unique flavor formation in Citri Reticulatae Pericarpium (CRP) during aging remains poorly characterized. This study employed sensory evaluation, electronic tongue (E-tongue) assessment, untargeted metabolomics in conjunction with feature-based molecular networks (FBMN) to elucidate flavor differentials and metabolic mechanisms during the aging process of CRP. The results showed that extended aging time enhanced the bitterness, astringency, aftertaste-bitterness, aftertaste-astringency, and sweetness of the CRP. FBMN tool used for the first time to annotate flavonoid components of CRP. Multivariate statistical analyses revealed that of the total 1092 identified metabolites, 189 differed significantly during aging. Combined with the results of KEGG pathway analysis, phenylpropanoid biosynthesis, flavonoid biosynthesis, and flavone and flavonol biosynthesis were the main enrichment pathways during the aging process of CRP aging. The results of this study clarified the mechanisms behind non-volatile metabolite fingerprint changes and flavor formation during the CRP aging process.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102884"},"PeriodicalIF":8.2,"publicationDate":"2025-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12357287/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144872261","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 the physicochemical properties and gelation characteristics of pea protein isolate modified by ultrasonic-assisted succinylation. 超声辅助琥珀酰化修饰豌豆分离蛋白的理化性质及胶凝特性研究。

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-08-07 eCollection Date: 2025-07-01 DOI: 10.1016/j.fochx.2025.102869

Junliang Chen, Xia Ding, Weiwei Cao, Xinyu Wei, Xin Jin, Qing Chang, Yiming Li, Linlin Li, Wenchao Liu, Tongxiang Yang, Xu Duan, Guangyue Ren

{"title":"Study on the physicochemical properties and gelation characteristics of pea protein isolate modified by ultrasonic-assisted succinylation.","authors":"Junliang Chen, Xia Ding, Weiwei Cao, Xinyu Wei, Xin Jin, Qing Chang, Yiming Li, Linlin Li, Wenchao Liu, Tongxiang Yang, Xu Duan, Guangyue Ren","doi":"10.1016/j.fochx.2025.102869","DOIUrl":"10.1016/j.fochx.2025.102869","url":null,"abstract":"Ultrasound could facilitate the succinylation of protein and improve the function of succinylated protein. However, the effects of ultrasound-assisted succinylation on the physicochemical property and gelation characteristics of PPI were scarely reported. Therefore, this research studied the effect of succinylation with different ultrasonic power on the physicochemical properties and gelation characteristics of succinylated pea protein isolate (PPI). Results displayed that the succinylation degree of PPI increased with the increasing ultrasonic power. The succinylated PPI treated with 318 W/cm2 of ultrasound power had the lowest turbidity (0.247), and had the smallest particle size (171.3 nm). Excessive ultrasonic power led to the conversion of random coils in succinylated PPI into α-helix structures. Moreover, ultrasound reduced the crystallinity of succinylated PPI. The gel strength of succinylated PPI decreased with the increasing ultrasonic power. The gel strength (65.66 g∙mm) of SPPI treated with ultrasonic power of 636 W/cm2 was 20.89 % lower than that of SPPI without ultrasonic treatment. Succinylation promoted bound water content in PPI. The content of bound water in the SPPI gel at 636-1273 W/cm2 ranged from 96.95 % to 98.52 %, which was 2.1 %-3.7 % higher than that in the SPPI without ultrasound treatment. As the ultrasonic power increased, the storage modulus (G') and loss modulus (G″) of the SPPI gel decreased. Compared to SPPI without ultrasound treatment, the mass loss rate of ultrasonic-treated SPPI at the second stage was significantly reduced by 57.4 %-63.3 %, indicating that ultrasound treatment enhanced the thermal stability of SPPI. This study could offer more evidences for the modification of PPI and develop succinylated PPI gel-based products.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102869"},"PeriodicalIF":8.2,"publicationDate":"2025-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12355572/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144872262","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

Combining quantitative lipidomics with meat quality traits to identify key lipids involved in intramuscular fat deposition in geese. 将定量脂质组学与肉质性状相结合，鉴定鹅肌内脂肪沉积的关键脂质。

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-08-06 eCollection Date: 2025-07-01 DOI: 10.1016/j.fochx.2025.102894

Yang Zhang, Zhi Cao, Laidi Wang, Shangzong Qi, Xinlei Xu, Qiang Bao, Qi Xu, Guohong Chen

{"title":"Combining quantitative lipidomics with meat quality traits to identify key lipids involved in intramuscular fat deposition in geese.","authors":"Yang Zhang, Zhi Cao, Laidi Wang, Shangzong Qi, Xinlei Xu, Qiang Bao, Qi Xu, Guohong Chen","doi":"10.1016/j.fochx.2025.102894","DOIUrl":"10.1016/j.fochx.2025.102894","url":null,"abstract":"This study utilized the O2PLS model to successfully integrate multidimensional data from meat quality traits and quantitative lipidomics, identifying key lipids involved in lipid deposition in goose meat. Meat quality analysis showed higher intramuscular fat content in goose meat during the sexual maturity phase. Lipidomics techniques were subsequently applied to elucidate differences in breast muscle lipid profiles between the growth phase and sexual maturity phase. Using UPLC-ESI-MS/MS, 298 lipids were identified as significantly altered. Unsupervised principal component analysis was employed to identify characteristic lipids distinguishing the two stages. As expected, phospholipids emerged as the key metabolites differentiating developmental stages, with three phospholipids identified in growth phase and five in sexual maturity phase. Finally, the O2PLS model revealed that characteristic lipids PE-P(P-16:0_18:1), PC(O-16:1_20:4), LPC (22:6), and SMs(d18:1/19:0) were significantly positively correlated with fat deposition in goose meat. Collectively, these findings offer new insights into the mechanisms of intramuscular fat deposition in goose meat and provide potential molecular targets for improving meat quality through dietary or breeding strategies.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102894"},"PeriodicalIF":8.2,"publicationDate":"2025-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12355993/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144872236","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 porphyrin structure on aroma sensing response based on DFT: A case study of black tea fermentation. 基于DFT的卟啉结构对红茶发酵香气感知响应的影响

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-08-06 eCollection Date: 2025-07-01 DOI: 10.1016/j.fochx.2025.102885

Yifan Zuo, Shuai Dong, Jingfei Shen, Yurong Chen, Qianfeng Yang, Yongning Wei, Jingming Ning, Luqing Li

{"title":"Effect of porphyrin structure on aroma sensing response based on DFT: A case study of black tea fermentation.","authors":"Yifan Zuo, Shuai Dong, Jingfei Shen, Yurong Chen, Qianfeng Yang, Yongning Wei, Jingming Ning, Luqing Li","doi":"10.1016/j.fochx.2025.102885","DOIUrl":"10.1016/j.fochx.2025.102885","url":null,"abstract":"Porphyrin-based colorimetric sensing arrays (CSA) are frequently used to evaluate the black tea quality, but the mechanisms behind the interaction between porphyrin structures and volatile organic compounds (VOCs) remain unclear. Six VOCs that can be used to distinguish the degree of fermentation in black tea were identified and analysed. Response surface optimisation revealed the optimal conditions for CSA: reaction temperature of 65 °C, reaction time of 8 min and dye volume of 5 μL. The predictive coefficients and relative predictive deviations of the simplified quantitative model ranged from 0.82 to 0.94 and 1.72 to 2.92, respectively. Finally, density functional theory (DFT) calculations were used to elucidate the intrinsic relationship between the structural features of porphyrin molecules and their responsiveness to sensing by analysing variations in binding energy, dipole moment, charge and bond length. This provides a theoretical basis for constructing targeted CSA to monitor aroma.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102885"},"PeriodicalIF":8.2,"publicationDate":"2025-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12357286/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144872238","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