Food Chemistry: X最新文献_第10页

Selection strategy for encapsulation of hydrophilic and hydrophobic ingredients with food-grade materials: A systematic review and analysis

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-01-01 DOI: 10.1016/j.fochx.2024.102149

Ruihan Huang , Hongdong Song , Sen Li , Xiao Guan

{"title":"Selection strategy for encapsulation of hydrophilic and hydrophobic ingredients with food-grade materials: A systematic review and analysis","authors":"Ruihan Huang , Hongdong Song , Sen Li , Xiao Guan","doi":"10.1016/j.fochx.2024.102149","DOIUrl":"10.1016/j.fochx.2024.102149","url":null,"abstract":"<div><div>Various lipid and biopolymer-based nanocarriers have been developed to encapsulate food ingredients. The selection of nanocarrier type, preparation techniques, and loading methods should consider the compatibility of nutrient properties, nanocarrier composition, and product requirements. This review focuses on the loading methods for hydrophilic and hydrophobic substances, along with a detailed exploration of nanocarrier categorization, composition, and preparation methods. Both lipid-based and biopolymer-based nanoparticles exhibit the capability to encapsulate hydrophilic or hydrophobic substances. Liposomes and nanoemulsions allow simultaneous encapsulation of hydrophilic and hydrophobic ingredients, while solid lipid nanoparticles and nanostructured lipid carriers are suited for hydrophobic ingredients. The three-dimensional network structure of nanogels can efficiently load hydrophilic substances, while the functional groups in polysaccharides improve the loading capacity of hydrophobic substances through intermolecular interactions. As for protein nanoparticles, the selection of proteins with solubility characteristics analogous to the bioactives is crucial to achieve high encapsulation efficiency.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"Article 102149"},"PeriodicalIF":6.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11758843/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143046142","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

Quality analysis of Idesia polycarpa fruit oil samples from cultivars with different phenotypes 不同表型品种山梨果油品质分析。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-01-01 DOI: 10.1016/j.fochx.2024.102127

Tianting Luo , Jiaqi Xu , Zhouqin Zhen , Xue Pan , Lang Feng , Likang Qin , Tingyuan Ren

{"title":"Quality analysis of Idesia polycarpa fruit oil samples from cultivars with different phenotypes","authors":"Tianting Luo , Jiaqi Xu , Zhouqin Zhen , Xue Pan , Lang Feng , Likang Qin , Tingyuan Ren","doi":"10.1016/j.fochx.2024.102127","DOIUrl":"10.1016/j.fochx.2024.102127","url":null,"abstract":"<div><div>To study the quality characteristics of <em>Idesia polycarpa</em> fruit oil (<em>IPFO</em>) samples under varying phenotypic traits and their differences, three typical phenotypic fruits of the same cultivar were compared, both morphologically and chemically. The results revealed that the highest water content (51.90 %) occurred in small red fruits (RID-S), and the highest oil content (20.63 %) was obtained in large yellow fruits (YID). A total of 532 aroma compounds were identified via gas chromatography–mass spectrometry (GC–MS), with terpenes as the major contributors. The fatty acid composition was dominated by linoleic acid (LA), palmitic acid and oleic acid, and the LA content was highest in large red fruits (RID-B) (1633.25–1807.21 μg/mL), whereas the palmitic acid and oleic acid contents were highest in YID (863.72–976.70 μg/mL and 505.96–604.04 μg/mL, respectively). The oil quality of <em>I. polycarpa</em> varied according to its phenotypic characteristics, with RID-B identified as an excellent cultivar, followed by YID and RID-S.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"Article 102127"},"PeriodicalIF":6.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11741077/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143002642","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

The mitochondrial functional characteristics and microstructure play an important role in yak meat color during wet curing

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-01-01 DOI: 10.1016/j.fochx.2024.102095

Zhuo Wang , Jibing Ma , Guoyuan Ma , Qunli Yu , Ling Han , Li Zhang

{"title":"The mitochondrial functional characteristics and microstructure play an important role in yak meat color during wet curing","authors":"Zhuo Wang , Jibing Ma , Guoyuan Ma , Qunli Yu , Ling Han , Li Zhang","doi":"10.1016/j.fochx.2024.102095","DOIUrl":"10.1016/j.fochx.2024.102095","url":null,"abstract":"<div><div>The study investigated the impact of low-dose sodium nitrite on yak meat color and mitochondrial functional characteristics during the wet curing. The results showed that sodium nitrite significantly enhanced the redness (<em>a</em><sup><em>⁎</em></sup> value) of yak meat by increasing the activities of mitochondrial complexes I, II, III and IV, which are critical for electron transport and aerobic respiration. Additionally, sodium nitrite reduced mitochondrial swelling and membrane permeability, and slowed the production of lipid oxidation products, indicating protective effects against mitochondrial damage and preserving mitochondrial integrity. Correlation analysis and Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA) identified mitochondrial complex I activity, NADH-dependent metmyoglobin reductase activity, and specific lipid oxidation products as key factors influencing the <em>a</em><sup><em>⁎</em></sup> value of yak meat. These findings highlighted the significant role of mitochondrial function and structure in meat color stability.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"Article 102095"},"PeriodicalIF":6.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11754818/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143028372","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

Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aroma Baijiu 细菌群落改善了浓香型白酒自然发酵过程中挥发性成分及非生物因子。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-01-01 DOI: 10.1016/j.fochx.2024.102068

Bin Lin , Jie Tang , Qun Li , Liping Zhu , Wei Jiang , Hanbing Ke , Zhang Wen , Huaichen Liu , Shengzhi Yang , Qiang Yang , Shenxi Chen , Peijie Han

{"title":"Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aroma Baijiu","authors":"Bin Lin , Jie Tang , Qun Li , Liping Zhu , Wei Jiang , Hanbing Ke , Zhang Wen , Huaichen Liu , Shengzhi Yang , Qiang Yang , Shenxi Chen , Peijie Han","doi":"10.1016/j.fochx.2024.102068","DOIUrl":"10.1016/j.fochx.2024.102068","url":null,"abstract":"<div><div>Flavor components largely depend on microbial activity and environmental conditions during traditional fermented food production. However, the microbial and abiotic contributions to the flavor of Chinese strong-aroma <em>Baijiu</em> (SAB) remain poorly understood. In this study, the composition and functional profiles of the fungal and bacterial communities changed significantly after fourteen days of grain fermentation. <em>Acetilactobacillus jinshanensis</em>, <em>Issatchenkia orientalis</em> and <em>Kazachstani humilis</em> became the dominant species as fermentation proceeded. Pathways related to lipid, protein and secondary metabolite metabolism were enriched during the middle and later stages of grain fermentation. Ethyl caproate, hexyl caproate, and ethyl lactate were identified as the main volatile components in fermented grain. <em>Lactobacillus</em> species were significantly related to volatile components. Compared with fungi, bacterial diversity accounted for 96 % of the variation in volatile components coupled with temperature, acidity and reducing sugar. This work provides insights into the production optimization and flavor enhancement of SAB by optimizing abiotic factors and microbial compositions.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"Article 102068"},"PeriodicalIF":6.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11699094/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142931113","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

Edible portions of precooked blue swimming crab: Chemical composition and effect of chitooligosaccharide conjugate and high-pressure processing on microbial inactivation 预熟蓝蟹食用部分：壳寡糖偶联物的化学成分及高压处理对微生物灭活的影响。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-01-01 DOI: 10.1016/j.fochx.2024.102070

Khaettareeya Pimsannil , Suriya Palamae , Xinru Fan , Qiancheng Zhao , Bin Zhang , Soottawat Benjakul

{"title":"Edible portions of precooked blue swimming crab: Chemical composition and effect of chitooligosaccharide conjugate and high-pressure processing on microbial inactivation","authors":"Khaettareeya Pimsannil , Suriya Palamae , Xinru Fan , Qiancheng Zhao , Bin Zhang , Soottawat Benjakul","doi":"10.1016/j.fochx.2024.102070","DOIUrl":"10.1016/j.fochx.2024.102070","url":null,"abstract":"<div><div>Different edible portions including meat (lump, claw and backfin) and roe of blue swimming crab (<em>Portunus pelagicus</em>) were analyzed. Both meat and roe had high protein content, but a greater fat content was found in roe. All meats showed higher levels of polyunsaturated fatty acids than roe. Myosin heavy chain and actin constituted as key proteins in meat, but the protein pattern of roe was completely different. Glutamic acid/glutamine were dominant in lump meat, while leucine was prevalent in roe. Meats were fibrous, while roe had a granular structure. <em>Moraxellaceae</em> were dominant in both samples and roe had higher microbial diversity than lump meat. When chitooligosaccharide-catechin (COSC) conjugate and high-pressure processing (HPP) were applied for both lump meat and roe, COSC conjugate (200 ppm) reduced <em>Vibrio</em> spp., and HPP at 500 MPa eliminated all detectable bacteria in both samples. Developed method was promising for enhancing food safety and maintaining quality of precooked crab products.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"Article 102070"},"PeriodicalIF":6.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11696631/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142931117","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

Preparation, characterization, and antibacterial application of cross-linked nanoparticles composite films 交联纳米颗粒复合膜的制备、表征及抗菌应用。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-01-01 DOI: 10.1016/j.fochx.2024.102057

Yuxin Zhao , Guanglong Yao , Kaimian Li , Jianqiu Ye , Jian Chen , Jie Zhang

{"title":"Preparation, characterization, and antibacterial application of cross-linked nanoparticles composite films","authors":"Yuxin Zhao , Guanglong Yao , Kaimian Li , Jianqiu Ye , Jian Chen , Jie Zhang","doi":"10.1016/j.fochx.2024.102057","DOIUrl":"10.1016/j.fochx.2024.102057","url":null,"abstract":"<div><div>This study aimed to prepare a composite film by blending cross-linked tapioca starch (CLTS) with sodium alginate (SA), silver nanoparticles (AgNPs), and ZnO nanoparticles (ZnOs). The effects of SA, AgNPs, and ZnOs at different concentrations (1–3 wt%) on the mechanical properties, optical properties, thermal stability, and antibacterial activity of cross-linked starch films were also investigated. The structures of the films were examined by Fourier transform infrared spectroscopy and X-ray diffraction. The results showed that the cross-linked starch, SA, AgNPs, and ZnOs had good biocompatibility and interactions, and the AgNPs and ZnOs had synergistic effects. ESEM also revealed that the polymer and nanofiller had good compatibility. The Young's modulus and tensile strength values of the CLTS/SA/AgNP/ZnO film increased from 351.64 MPa to 1879 MPa and from 13.77 MPa to 53.76 MPa, respectively, with increasing concentration of nano-ZnO particles. The decrease in elongation at break from 48.15 % to 24.60 % indicated a certain increase in rigidity and a decrease in flexibility. The ultraviolet barrier and thermal stability of the CLTS/SA/AgNP/ZnO film effectively improved, and the antibacterial activity increased; the antibacterial effect of the CLTS/SA/AgNP/ZnO film was better than that of <em>Streptococcus aureus</em>. The study revealed that the CLTS/SA/AgNP/ZnO composite film represented a packaging material with superior performance.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"Article 102057"},"PeriodicalIF":6.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11728999/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142978143","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 foliar applications of γ-polyglutamic acid and alginic acid on the quality and antioxidant activity of Marselan grapes and wines 叶面施用γ-聚谷氨酸和褐藻酸对马塞兰葡萄和葡萄酒品质及抗氧化活性的影响。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-01-01 DOI: 10.1016/j.fochx.2024.102112

Huawei Chen , Lijian Zhang , Bowei Yang , Miaomiao Wang , Litao Ma , Jingjing Shi , Zhenwen Zhang , Qingqing Zeng

{"title":"Effects of foliar applications of γ-polyglutamic acid and alginic acid on the quality and antioxidant activity of Marselan grapes and wines","authors":"Huawei Chen , Lijian Zhang , Bowei Yang , Miaomiao Wang , Litao Ma , Jingjing Shi , Zhenwen Zhang , Qingqing Zeng","doi":"10.1016/j.fochx.2024.102112","DOIUrl":"10.1016/j.fochx.2024.102112","url":null,"abstract":"<div><div>This study investigated the effects of γ-polyglutamic acid (PGA) and alginic acid (ALA) on grapes and wines. Marselan grapes were utilized to assess the accumulation and synthesis of phenolic compounds and antioxidant activity. The 0.35 % (<em>v</em>/v) PGA (PGA2) significantly enhanced the antioxidant activity of both grapes and wines in both years. Overall, treatments with 0.45 % (v/v) PGA (PGA3), 0.45 % (v/v) ALA (ALA3), and 0.25 % (v/v) ALA (ALA1) notably increased the total phenolic and anthocyanin content in both grapes and wines. Among these, PGA3 treatment significantly upregulated the levels of Delphinidin-3-<em>O</em>-(6-acetyl)-glucoside, Cyanidin-3-<em>O</em>-(6-acetyl)-glucoside, Peonidin-3-<em>O</em>-glucoside, and Malvidin-3-<em>O</em>-(trans-6-<em>O</em>-coumaryl)-glucoside in both years. Additionally, PGA3 treatment elevated the expression of the <em>VvPAL</em>, <em>VvCHS</em>, <em>VvDFR</em> and <em>VvLDOX</em> genes across both years. In contrast, ALA3 and ALA1 treatments increased anthocyanin content by upregulating the expression of <em>VvCHS</em>, <em>VvF3’H</em> and <em>VvUFGT</em> genes. In summary, PGA3 treatment significantly enhanced the phenolic compounds and antioxidant activity in both grapes and wines. These findings demonstrate the potential of PGA and ALA as biostimulants to significantly enhance grape and wine quality in viticulture.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"Article 102112"},"PeriodicalIF":6.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11732695/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143003066","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 differences in flavor compounds during plum wine fermentation using single and mixed yeast strains through metabolomic analysis

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-01-01 DOI: 10.1016/j.fochx.2024.102100

Tian Li , Mengsheng Deng , Shuang Li , Yu Lei , Dong Li , Ke Li

{"title":"Revealing differences in flavor compounds during plum wine fermentation using single and mixed yeast strains through metabolomic analysis","authors":"Tian Li , Mengsheng Deng , Shuang Li , Yu Lei , Dong Li , Ke Li","doi":"10.1016/j.fochx.2024.102100","DOIUrl":"10.1016/j.fochx.2024.102100","url":null,"abstract":"<div><div>Mixed fermentation can enhance the flavor and aroma of fruit wine, but the mechanisms driving this enhancement remain unclear. This study used non-targeted metabolomics to analyze the effects of mixed versus single fermentation on plum wine flavor. The results showed that compared with single fermentation, mixed fermentation reduced ethanol content and the ability to consume reducing sugars. In single fermentation, volatile compounds increased over time, while in mixed fermentation, they first increased and then declined. Mixed fermentation notably increased esters and reduced higher alcohols, with key differentiators including phenethyl acetate, hexyl acetate, isoamyl acetate, ethyl acetate, isoamyl alcohol, phenethyl alcohol, ethyl caproate, and isobutanol. Furthermore, 40 differential non-volatile flavor compounds were identified, with amino acids emerging as the predominant differentiators. The annotation analysis of these compounds revealed 11 important metabolic pathways for proline, aspartate, glutamate, and β-alanine metabolism. These findings provide insight about producing plum wines with distinct flavor profiles.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"Article 102100"},"PeriodicalIF":6.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11751420/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143022825","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

Impact of combined grape maturity and selected Saccharomyces cerevisiae on flavor profiles of young ‘cabernet sauvignon’ wines 葡萄成熟度和选定的酿酒酵母菌对赤霞珠幼酒风味特征的影响。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-01-01 DOI: 10.1016/j.fochx.2024.102066

Xiaomin Zang , Qing Du , Jiao Jiang , Yan-ying Liang , Dongqing Ye , Yanlin Liu

{"title":"Impact of combined grape maturity and selected Saccharomyces cerevisiae on flavor profiles of young ‘cabernet sauvignon’ wines","authors":"Xiaomin Zang , Qing Du , Jiao Jiang , Yan-ying Liang , Dongqing Ye , Yanlin Liu","doi":"10.1016/j.fochx.2024.102066","DOIUrl":"10.1016/j.fochx.2024.102066","url":null,"abstract":"<div><div>Grape maturity and yeast strains are crucial to determining young wine quality. This study evaluates the impact of three grape maturity levels with sugar contents of 22, 25, and 28°Brix combined with two <em>S. cerevisiae</em> strains selected from distinct terroirs on the Cabernet Sauvignon wine profile in the Ningxia Qingtongxia region in China. Physicochemical parameters and volatile aroma compounds were analyzed and quantitative descriptive analysis was performed on wine samples. The results indicated that berry ripeness primarily influenced physicochemical profiles, while aroma characteristics were affected by both grape maturity and yeast strain. Some esters and higher alcohols increased with grape maturity. Late-harvest wines scored significantly higher in aroma and taste quality than early-harvest wines. The CECA strain yielded wines with elevated medium-chain ester levels, reduced higher alcohols, improved balance and purity, and enhanced the typical aroma of blackberry, spice, and dark chocolate.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"Article 102066"},"PeriodicalIF":6.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11698972/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142930961","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

Based on theoretical design simultaneous analysis of multiple neonicotinoid pesticides in beeswax by deep eutectic solvents extraction combined with UHPLC-MS/MS 基于理论设计的深层共熔溶剂萃取联合超高效液相色谱-质谱联用分析蜂蜡中多种新烟碱类农药。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-01-01 DOI: 10.1016/j.fochx.2024.102073

Guodong Mu , Sha Yan , Fei Pan , Haitao Xu , Xu Jing , Xiaofeng Xue

{"title":"Based on theoretical design simultaneous analysis of multiple neonicotinoid pesticides in beeswax by deep eutectic solvents extraction combined with UHPLC-MS/MS","authors":"Guodong Mu , Sha Yan , Fei Pan , Haitao Xu , Xu Jing , Xiaofeng Xue","doi":"10.1016/j.fochx.2024.102073","DOIUrl":"10.1016/j.fochx.2024.102073","url":null,"abstract":"<div><div>Beeswax, an FDA-approved component, has been extensively applied in feed, pharmaceutical, and food industries. The occurrence of neonicotinoid pesticides in beehive systems and their residues in beeswax have caused safety risks. Therefore, establishing a detection method for neonicotinoid pesticide residues in beeswax is crucial for ensuring its quality. The superhydrophobic property of beeswax makes it a challenge to develop suitable determination methods. In this work, we determined Proline and Oxalic acid as a suitable deep eutectic solvent (DES) to extract neonicotinoids from beeswax through theoretical design and verification tests. Systematic molecular dynamics simulations confirmed that hydrogen bonding and van der Waals forces facilitate the migration of neonicotinoid pesticides from beeswax into the DES. Performance analysis of the method revealed that the DES extraction combined with UHPLC-MS/MS approach exhibited excellent detection capabilities. It was applied to real beeswax sample analysis with the characteristics of simpleness, quickness, environmental friendliness, and high throughput.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"Article 102073"},"PeriodicalIF":6.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11699110/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142931114","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