Food Chemistry: X最新文献_第10页

Matrix-assisted laser desorption/ionization mass spectrometry for the rapid and high throughput analysis of betaine and trigonelline in Lycium chinense Mill. and trigonelline in coffee 基质辅助激光解吸/电离质谱法用于快速、高通量分析枸杞中的甜菜碱和三尖杉酯碱以及咖啡中的三尖杉酯碱

IF 6.1 1区农林科学

Food Chemistry: X Pub Date : 2024-07-31 DOI: 10.1016/j.fochx.2024.101703

Peipei Zhou, Di Chen, Chang Liu, Liwei Liu, Tianyuan Zheng, Wenbo Cheng, Yunyu Duan, Yifei Wang, Lihua Zuo, Zhi Sun

{"title":"Matrix-assisted laser desorption/ionization mass spectrometry for the rapid and high throughput analysis of betaine and trigonelline in Lycium chinense Mill. and trigonelline in coffee","authors":"Peipei Zhou, Di Chen, Chang Liu, Liwei Liu, Tianyuan Zheng, Wenbo Cheng, Yunyu Duan, Yifei Wang, Lihua Zuo, Zhi Sun","doi":"10.1016/j.fochx.2024.101703","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.101703","url":null,"abstract":"A rapid, simple, effective, and green method for the determination of betaine and trigonelline from Mill. (LCM) and the quantification of the trigonelline in coffee was proposed and validated by matrix-assisted laser desorption ionization time-of-flight mass spectrometric (MALDI-TOF MS) detection. Due to without chromatographic separation, the method greatly shortened the detection time. The detection of betaine and trigonelline concentration showed good linearity in the range of 1–100 μg/mL and 0.01–100 μg/mL, with correlation coefficients r = 0.9962 and 0.9946, respectively. The good reproducibility and reliability of the method were demonstrated by excellent intraday and interday precisions with RSD <8.3%, and the recovery of betaine and trigonelline ranged from 92.2% to 116.0%. Analysis of LCM and coffee extracts (raw, light-roasted, and dark-roasted coffee beans) gave results in agreement with the literature. The method appeared as a fast and reliable alternative method for routine and coffee analysis.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":null,"pages":null},"PeriodicalIF":6.1,"publicationDate":"2024-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141969119","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

Structural, antioxidant activity, and stability studies of jellyfish collagen peptide–calcium chelates 水母胶原蛋白肽钙螯合物的结构、抗氧化活性和稳定性研究

IF 6.1 1区农林科学

Food Chemistry: X Pub Date : 2024-07-31 DOI: 10.1016/j.fochx.2024.101706

Jiajia Gao, Chong Ning, Mingxia Wang, Mingming Wei, Yifei Ren, Weixuan Li

引用次数: 0

Metabolic basis for superior antioxidant capacity of red-fleshed peaches 红肉桃子卓越抗氧化能力的代谢基础

IF 6.1 1区农林科学

Food Chemistry: X Pub Date : 2024-07-31 DOI: 10.1016/j.fochx.2024.101698

Yun Zhao, Juanli Sun, Yudi Liu, Xian Zhang, Yunpeng Cao, Beibei Zheng, Ruo-Xi Zhang, Caiping Zhao, Xiaoyan Ai, Huaping He, Yuepeng Han

{"title":"Metabolic basis for superior antioxidant capacity of red-fleshed peaches","authors":"Yun Zhao, Juanli Sun, Yudi Liu, Xian Zhang, Yunpeng Cao, Beibei Zheng, Ruo-Xi Zhang, Caiping Zhao, Xiaoyan Ai, Huaping He, Yuepeng Han","doi":"10.1016/j.fochx.2024.101698","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.101698","url":null,"abstract":"Peach fruit is an important natural source of phenolic compounds that are well-known to have health benefits, but their metabolic basis remain elusive. Here, we report on phenolic compounds accumulation and antioxidant activity of ripe fruits in peach. A considerable variation in phenolic compounds content was observed among peach germplasm, with significantly higher levels detected in red-fleshed peaches compared to non-red-fleshed peaches. Antioxidant activity of crude extracts from ripe fruits showed significant differences among peach germplasm, with red-fleshed peaches having the strongest antioxidant activity. Intriguingly, it was observed that total phenolics instead of anthocyanins were strongly associated with antioxidant activity. Phenolic compounds content and antioxidant activity showed dynamic changes throughout fruit development, and these were much higher in the peel than in the flesh. Metabolomic analysis unveiled a coordinated accumulation of anthocyanins as well as key components of flavonoids and phenolic acids, which endows red-fleshed peaches with superior antioxidant activity.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":null,"pages":null},"PeriodicalIF":6.1,"publicationDate":"2024-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141940402","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

Gel properties of Nicandra physalodes (Linn.) gaertn. seeds polysaccharides with tea polyphenols and its application 茶籽多糖与茶多酚的凝胶特性及其应用

IF 6.1 1区农林科学

Food Chemistry: X Pub Date : 2024-07-31 DOI: 10.1016/j.fochx.2024.101707

Qiu-Yue Ma, Qian-Da Xu, Nan Chen, Wei-Cai Zeng

引用次数: 0

Effect of functional groups in strawberry flavoring on pea protein-flavor interactions: Potential applicable in flavor formulation for plant-based protein aqueous foods 草莓香精中的功能基团对豌豆蛋白-香精相互作用的影响：适用于植物蛋白水溶液食品风味配方的潜力

IF 6.1 1区农林科学

Food Chemistry: X Pub Date : 2024-07-30 DOI: 10.1016/j.fochx.2024.101702

Thanakorn Wongprasert, Pakavit Mathatheeranan, Panatthida Siripitakpong, Tirayut Vilaivan, Utid Suriya, Thanyada Rungrotmongkol, Keith Cadwallader, Inthawoot Suppavorasatit

{"title":"Effect of functional groups in strawberry flavoring on pea protein-flavor interactions: Potential applicable in flavor formulation for plant-based protein aqueous foods","authors":"Thanakorn Wongprasert, Pakavit Mathatheeranan, Panatthida Siripitakpong, Tirayut Vilaivan, Utid Suriya, Thanyada Rungrotmongkol, Keith Cadwallader, Inthawoot Suppavorasatit","doi":"10.1016/j.fochx.2024.101702","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.101702","url":null,"abstract":"This research aimed to explore binding interactions between pea protein isolate (PPI) and selected strawberry flavorings including vanillin, γ-decalactone, furaneol, and -3-hexen-1-ol within an aqueous system. The results showed that binding affinities of PPI with all various functional group of flavor compounds decreased as temperature increased from 5 °C to 25 °C. Notably, at 25 °C, γ-decalactone displayed the highest binding affinity, followed by vanillin, -3-hexen-1-ol, and furaneol. Lowest binding was observed for furaneol, explained by its greater lipophilicity (lower partition coefficient values or LogP value) and molecular structure in each functional group in the flavor compounds. Thermodynamically, the interaction between PPI and each selected flavor compound was spontaneous, with evidence suggesting primary forces being hydrophobic interactions or hydrogen bonding/van der Waals forces. Computational molecular docking further confirmed these interaction types. This research provides insights into the interactions between PPI and strawberry flavorings, aiding in the selection of optimal flavor compound proportion for protein-rich products.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":null,"pages":null},"PeriodicalIF":6.1,"publicationDate":"2024-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141969122","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

Relationship between the pH of semispinalis capitis muscle and the quality properties of pork shoulder butt and belly slices 半脊状毛肌的 pH 值与猪肩臀肉和腩肉切片的质量特性之间的关系

IF 6.1 1区农林科学

Food Chemistry: X Pub Date : 2024-07-30 DOI: 10.1016/j.fochx.2024.101704

Seul-Ki-Chan Jeong, Kyung Jo, Seonmin Lee, Hayeon Jeon, Soeun Kim, Seokhee Han, Minkyung Woo, Hyeun Bum Kim, Pil Nam Seong, Samooel Jung

引用次数: 0

Advancements in non-thermal technologies for enhanced extraction of functional triacylglycerols from microalgal biomass: A comprehensive review 从微藻生物质中强化提取功能性三酰甘油的非热技术进展：综述

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-07-25 DOI: 10.1016/j.fochx.2024.101694

{"title":"Advancements in non-thermal technologies for enhanced extraction of functional triacylglycerols from microalgal biomass: A comprehensive review","authors":"","doi":"10.1016/j.fochx.2024.101694","DOIUrl":"10.1016/j.fochx.2024.101694","url":null,"abstract":"<div><p>Microalgae have emerged as a storehouse of biologically active components having numerous health benefits that can be used in the formulation of nutraceuticals, and functional foods, for human consumption. Among these biologically active components, functional triacylglycerols are increasingly attracting the attention of researchers owing to their beneficial characteristics. Microalgae are excellent sources of triacylglycerol containing omega-3 and omega-6 fatty acids and can be used by the vegan population as a replacement for fish oil. The functional triacylglycerols extracted using conventional processes have various drawbacks resulting in lower yield and inferior quality products. The non-thermal technologies are emerging as user-friendly and environment-friendly technologies that intensify the yield of final products and maintain the high purity of extracted products that can be used in food, cosmetic, pharmaceutical, and nutraceutical applications. The present review focuses on major non-thermal technologies that can probably be used for the extraction of high-quality functional triacylglycerols from microalgae.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":null,"pages":null},"PeriodicalIF":6.5,"publicationDate":"2024-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524005820/pdfft?md5=ddd78724bb0d408fe671a2ee1521b84e&pid=1-s2.0-S2590157524005820-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141845039","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

Selection of indigenous Saccharomyces cerevisiae strains with good oenological and aroma characteristics for winemaking in Ningxia China 为中国宁夏葡萄酒酿造选育具有良好酿酒学和香气特征的本土酿酒酵母菌株

IF 6.1 1区农林科学

Food Chemistry: X Pub Date : 2024-07-24 DOI: 10.1016/j.fochx.2024.101693

Junyu Liu, Ruirui Li, Ying Li, Yue Sun

引用次数: 0

Improving physical stability of microalgae protein-based emulsions under acidic and neutral conditions via carboxymethyl chitosan complexation 通过羧甲基壳聚糖复合物提高微藻蛋白质乳液在酸性和中性条件下的物理稳定性

IF 6.1 1区农林科学

Food Chemistry: X Pub Date : 2024-07-23 DOI: 10.1016/j.fochx.2024.101690

Qian Wang, Chunxia Li, Yuqian Qiao, Yacheng Hao, Zhiyong Gong, Yongning Wu, Xiao Guo, Xin Liu

{"title":"Improving physical stability of microalgae protein-based emulsions under acidic and neutral conditions via carboxymethyl chitosan complexation","authors":"Qian Wang, Chunxia Li, Yuqian Qiao, Yacheng Hao, Zhiyong Gong, Yongning Wu, Xiao Guo, Xin Liu","doi":"10.1016/j.fochx.2024.101690","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.101690","url":null,"abstract":"The emulsification stability of microalgae protein (MP) is limited to strongly alkaline conditions, restricting its applications in food processing. This study aims to investigate the capability of carboxymethyl chitosan (CMCS) to improve MP's emulsification stability over a wider pH range. Results indicated soluble MP-CMCS complexes formed at pH 2, 4, and 7, while aggregation of the complexes occurred at pH 8. The complexes stabilized emulsions exhibited smaller droplet sizes and higher absolute zeta potential at pH 2, 4, and 7 compared to pH 8. After 2 weeks of storage, emulsions remained stable at pH 2, 4, and 7, with significant delamination at pH 8. Laser confocal microscopy confirmed uniform droplet distribution at pH 2 and 7, with slight fusion at pH 4. The complexes stabilized emulsions exhibited higher viscosity and shear stress than MP stabilized emulsions at pH 2, 4, and 7. The stronger viscoelastic properties and higher storage moduli (G') values of MP-CMCS complexes under acidic and neutral conditions indicated stronger intermolecular interactions compared to alkaline conditions. The increase in G' and loss moduli (G\") values for emulsions at pH 8 under stress highlighted the significant impact on network structure strength and viscosity in these emulsions. This study elucidated the binding interactions between MP and CMCS under various pH conditions, and demonstrated a feasible approach to improving MP's emulsification stability over a wider pH range.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":null,"pages":null},"PeriodicalIF":6.1,"publicationDate":"2024-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141784173","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

Enhancement of culled ewes’ meat quality: Effects of aging method and time 提高淘汰母羊的肉质：老化方法和时间的影响

IF 6.1 1区农林科学

Food Chemistry: X Pub Date : 2024-07-23 DOI: 10.1016/j.fochx.2024.101687

Aristide Maggiolino, Lucrezia Forte, Vincenzo Landi, Mirian Pateiro, José Manuel Lorenzo, Pasquale De Palo

引用次数: 0