Food Chemistry: X最新文献_第2页

Effects of inoculation with Lactiplantibacillus plantarum PC170 and Leuconostoc mesenteroides 3R18 on physicochemical characteristics, flavor profile, and microbial community of fermented radish (Raphanus sativus L.) 接种植物乳杆菌PC170和肠系膜芽孢杆菌3R18对发酵萝卜理化特性、风味特征和微生物群落的影响

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2026-05-01 Epub Date: 2026-04-25 DOI: 10.1016/j.fochx.2026.103922

Yinuo Tian , Zhizhou Chen , Yinghui Su , Haichao Lu , Pingping Sun , Zhanguo Wu , Qianyun Ma , Shuang Gao , Yunping Zhu , Jianlou Mu

{"title":"Effects of inoculation with Lactiplantibacillus plantarum PC170 and Leuconostoc mesenteroides 3R18 on physicochemical characteristics, flavor profile, and microbial community of fermented radish (Raphanus sativus L.)","authors":"Yinuo Tian , Zhizhou Chen , Yinghui Su , Haichao Lu , Pingping Sun , Zhanguo Wu , Qianyun Ma , Shuang Gao , Yunping Zhu , Jianlou Mu","doi":"10.1016/j.fochx.2026.103922","DOIUrl":"10.1016/j.fochx.2026.103922","url":null,"abstract":"<div><div>Fermented radish is a traditional Asian vegetable product, but spontaneous fermentation (SF) often leads to unstable quality and safety risks. This study compared inoculated fermentation (IF) using <em>Lactiplantibacillus plantarum</em> PC170 and <em>Leuconostoc mesenteroides</em> 3R18 with SF in white radish, analyzing physicochemical properties, flavor profiles, and microbial communities. Results showed that IF accelerated acidification, suppressed nitrite accumulation, improved texture and color stability, enhanced lactic acid, umami/sweet amino acids and terpenes, and reduced undesirable sulfur compounds. IF enriched beneficial <em>Lactiplantibacillus</em> and <em>Leuconostoc</em> while inhibiting harmful <em>Fusarium</em>. This strategy improves the quality, safety and flavor of fermented radish, providing a reliable approach for vegetable fermentation optimization.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"36 ","pages":"Article 103922"},"PeriodicalIF":8.2,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147805907","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

Toward sustainable LDPE packaging films from cotton straw: barrier–moisture–microenvironment coupling for food preservation 棉花秸秆可持续LDPE包装薄膜：用于食品保鲜的屏障-水分-微环境耦合

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2026-05-01 Epub Date: 2026-04-24 DOI: 10.1016/j.fochx.2026.103917

Chi-Hui Tsou , Nuo Xu , Jia Zheng , Genjun Ye , Lin-Kai Wu , Xin Huang , Tao Guo , Yulong Luo , Guangfu Mao , Xue-Fei Hu

{"title":"Toward sustainable LDPE packaging films from cotton straw: barrier–moisture–microenvironment coupling for food preservation","authors":"Chi-Hui Tsou , Nuo Xu , Jia Zheng , Genjun Ye , Lin-Kai Wu , Xin Huang , Tao Guo , Yulong Luo , Guangfu Mao , Xue-Fei Hu","doi":"10.1016/j.fochx.2026.103917","DOIUrl":"10.1016/j.fochx.2026.103917","url":null,"abstract":"<div><div>Sustainable food packaging that preserves quality without migratory additives is highly desirable. While CS–LDPE composites have been widely studied for structural applications, their role in food packaging remains limited. Herein, cotton straw (CS) is used as a bio-filler in LDPE films via melt blending compatible with conventional processing. With LDPE-g-MA compatibilization, interfacial densification and modified surface morphology are achieved, enabling coupled regulation of gas transport, moisture behavior, and the local microenvironment. Surface roughness variation further reflects these interfacial changes and their influence on moisture interaction. At moderate CS contents (10–15 wt%), oxygen transmission is reduced by up to ∼55% while maintaining balanced water vapor permeability. These effects translate into improved preservation, including reduced weight loss, delayed deterioration, stabilized pH, and reduced microbial growth. The effect is attributed to structure-regulated mass transport rather than direct antimicrobial activity, offering a scalable strategy for LDPE-based food packaging.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"36 ","pages":"Article 103917"},"PeriodicalIF":8.2,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147851845","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

Molecular evolution of starch structure and sugar supply dynamics during the initial fermentation stages of Jiangxiangxing Baijiu 江香星白酒发酵初期淀粉结构的分子演化及糖供应动态

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2026-05-01 Epub Date: 2026-04-30 DOI: 10.1016/j.fochx.2026.103940

Bohan Zhang , Yubo Yang , Derang Ni , Yang Xu , Chenchen Zhuang , Xiangli Kong , Fan Yang

{"title":"Molecular evolution of starch structure and sugar supply dynamics during the initial fermentation stages of Jiangxiangxing Baijiu","authors":"Bohan Zhang , Yubo Yang , Derang Ni , Yang Xu , Chenchen Zhuang , Xiangli Kong , Fan Yang","doi":"10.1016/j.fochx.2026.103940","DOIUrl":"10.1016/j.fochx.2026.103940","url":null,"abstract":"<div><div>The enzymatic hydrolysis of sorghum starch is fundamental to Jiangxiangxing Baijiu production. This study investigated the molecular-level degradation of starch during the initial fermentation phases by integrating GPC-MALLS-RI and HPAEC-PAD analyses. We quantified a progressive reduction in starch molecular weight and a structural shift from high- to low-degree-of-polymerization materials. Sugar profiling revealed a distinct temporal transition: heap fermentation served as the primary saccharification hotspot, predominantly accumulating glucose alongside maltose and maltotriose, while pit fermentation was dominated by glucose consumption for ethanol production. Mass balance analysis quantified substrate conversion efficiency, showing a net consumption of 18.20 g/100 g carbohydrates (dry basis) from an initial 72.67 g/100 g, with an ethanol yield of 2.34 g/100 g. Notably, proteomic detection of key amylolytic enzymes provided evidence consistent with a major contribution of the α-amylase and glucoamylase pair. These findings provide a molecular framework for understanding starch saccharification, offering a scientific basis for optimizing traditional Baijiu fermentation.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"36 ","pages":"Article 103940"},"PeriodicalIF":8.2,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147851847","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

Characterization of key aroma-active components in roast mutton: Integration of GC-IMS, GC–MS, and aroma recombination 烤羊肉中关键香气活性成分的表征：气相色谱- ims、气相色谱-质谱联用及香气重组

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2026-05-01 Epub Date: 2026-04-21 DOI: 10.1016/j.fochx.2026.103893

Yuqi Xie , Yingying Zhang , Wenxi Qi, Yi Zhang, Guangyang Zhou, Dengyong Liu

{"title":"Characterization of key aroma-active components in roast mutton: Integration of GC-IMS, GC–MS, and aroma recombination","authors":"Yuqi Xie , Yingying Zhang , Wenxi Qi, Yi Zhang, Guangyang Zhou, Dengyong Liu","doi":"10.1016/j.fochx.2026.103893","DOIUrl":"10.1016/j.fochx.2026.103893","url":null,"abstract":"<div><div>This study employs a multi-technique methodology to investigate the evolution of flavor compounds in lamb during roasting. Findings from texture analysis, electronic nose, and electronic tongue assessments demonstrate that a six-minute roasting time yields optimal water retention and tenderness. Furthermore, gas chromatography-ion mobility spectrometry (GC-IMS) coupled with principal component analysis (PCA) successfully distinguished lamb samples based on their roasting duration. For the identification of volatile flavor compounds, headspace solid-phase microextraction (HS-SPME) and solvent-assisted flavor evaporation (SAFE) were used as pretreatment methods in conjunction with gas chromatography–mass spectrometry (GC–MS). Subsequently, 24 key aroma-active compounds were identified from the 71 detected substances through analysis of their odor activity values (OAVs). Quantification of these 24 key aroma compounds was performed via an external standard method. Finally, aroma recombination analysis confirmed that the principal sensory attributes of roasted lamb are characterized by fatty, meaty, roasted, lamb-specific, grassy, and sweet notes.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"36 ","pages":"Article 103893"},"PeriodicalIF":8.2,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147805371","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

Characterizing sensory defect in Nuodeng ham: Differences in volatile compounds and physicochemical properties from normal ham using GC-IMS and GC-TOF-MS 用GC-IMS和GC-TOF-MS表征诺登火腿感官缺陷：与普通火腿挥发物和理化性质的差异

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2026-05-01 Epub Date: 2026-04-21 DOI: 10.1016/j.fochx.2026.103892

Nannan Zhou , Yaying Zhao , Daqian Wan , Jiao Li , Yanfei Du , Kesi Yang , Jiayan Tan , Shuai Tang , Guozhou Liao , Guiying Wang

{"title":"Characterizing sensory defect in Nuodeng ham: Differences in volatile compounds and physicochemical properties from normal ham using GC-IMS and GC-TOF-MS","authors":"Nannan Zhou , Yaying Zhao , Daqian Wan , Jiao Li , Yanfei Du , Kesi Yang , Jiayan Tan , Shuai Tang , Guozhou Liao , Guiying Wang","doi":"10.1016/j.fochx.2026.103892","DOIUrl":"10.1016/j.fochx.2026.103892","url":null,"abstract":"<div><div>In the production of Nuodeng ham, sensory defects occasionally occur, yet underlying molecular mechanisms differentiating defective from normal hams remain poorly understood, particularly regarding flavor-related metabolic profiles. To address this gap, this study systematically compared the physicochemical properties, volatile flavor compounds, and small-molecule metabolites between sensory defect (DH) and normal (NH) Nuodeng hams using an integrated approach combining GC-IMS and GC-TOF-MS. Our results revealed that defective hams exhibited higher moisture content, lower salt and nitrite levels, and deteriorated color and texture, with enhanced proteolysis and lipid oxidation. Flavoromics analysis identified 12 volatile markers, among which hexanal and benzeneacetaldehyde were significantly elevated in DH. Metabolomics demonstrated that the accumulation of organic acids and the reduction of flavor amino acids and precursors were associated with defect formation. These findings provide insights into the metabolic basis of sensory defects in dry-cured ham and offer references for flavor quality improvement in traditional meat products.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"36 ","pages":"Article 103892"},"PeriodicalIF":8.2,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147805914","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

Mechanistic insights into pH-dependent structural and performance properties of diacylglycerol based high internal phase Pickering emulsion-Myofibrillar protein composite gels 基于二酰基甘油的高内相皮克林乳液-肌原纤维蛋白复合凝胶的ph依赖性结构和性能的机理研究

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2026-05-01 Epub Date: 2026-04-26 DOI: 10.1016/j.fochx.2026.103896

Ziyi Wang , Yuxin Huang , Yafei Zhou , Chao Zhang , Qian Liu , Qian Chen , Simin Zheng , Haotian Liu , Baohua Kong

{"title":"Mechanistic insights into pH-dependent structural and performance properties of diacylglycerol based high internal phase Pickering emulsion-Myofibrillar protein composite gels","authors":"Ziyi Wang , Yuxin Huang , Yafei Zhou , Chao Zhang , Qian Liu , Qian Chen , Simin Zheng , Haotian Liu , Baohua Kong","doi":"10.1016/j.fochx.2026.103896","DOIUrl":"10.1016/j.fochx.2026.103896","url":null,"abstract":"<div><div>As a critical determinant, pH (5.5, 6.0, 6.5, 7.0) systematically influences the apparent properties and microstructure of composite gels comprising myofibrillar protein (MP) and diacylglycerol (DAG) based high internal phase Pickering emulsion (HIPPE). A marked decline in cooking, centrifugation, and thawing losses was observed with increasing pH, which underscored a pronounced enhancement in comprehensive stability, as evidenced by improved resistance to shear strain. The gel strength peaked at pH 6.0, beyond which a slight decrease was noted. Structural characterization revealed that higher pH conditions facilitated the formation of a denser, more continuous MP network and promoted a more uniform distribution of HIPPE droplets, with hydrophobic interactions and disulfide bonds identified as the dominant stabilizing forces. This work provides a theoretical foundation for quality improvement in meat products formulated with DAG HIPPE through controlled pH regulation.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"36 ","pages":"Article 103896"},"PeriodicalIF":8.2,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147805915","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

Unveiling the nectar-like aroma in sauce-flavor baijiu: From molecular sensory science to molecular docking 揭开酱味白酒的花蜜香气：从分子感官科学到分子对接

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2026-05-01 Epub Date: 2026-04-23 DOI: 10.1016/j.fochx.2026.103903

Hailin Zhong , Feng Hu , Xiaolong You , Yunhao Lu , Zhenyu Liu , Xiaojuan Zhang , Hongyu Xu , Lan Wu , Luqin Tian , Jianfeng Hu , Yuanlong Chi , Zhenghong Xu

{"title":"Unveiling the nectar-like aroma in sauce-flavor baijiu: From molecular sensory science to molecular docking","authors":"Hailin Zhong , Feng Hu , Xiaolong You , Yunhao Lu , Zhenyu Liu , Xiaojuan Zhang , Hongyu Xu , Lan Wu , Luqin Tian , Jianfeng Hu , Yuanlong Chi , Zhenghong Xu","doi":"10.1016/j.fochx.2026.103903","DOIUrl":"10.1016/j.fochx.2026.103903","url":null,"abstract":"<div><div>The nectar-like aroma is a crucial sensory attribute of sauce-flavor Baijiu (SFB). However, the specific odor-active compounds responsible for this characteristic remain unclear. In this study, the nectar-like aroma of representative SFB samples was systematically characterized using molecular sensory science approaches. Based on absolute quantification and odor activity values (OAVs ≥1), nineteen compounds were identified as important contributors to the nectar-like aroma. Omission experiments further suggested that phenylacetaldehyde, 2-phenylethanol, ethyl octanoate, hexanal, and furfural might serve as putative odor-active compounds (POACs). Notably, the nectar-like aroma was more likely driven by the combined contributions of multiple odor-active components rather than by a single POAC. Molecular docking analysis estimated the binding energies and generated structural hypotheses regarding possible ligand-receptor interactions. Overall, this study elucidated the compositional basis of the nectar-like aroma in SFB, and provided a theoretical foundation for aroma modulation during Baijiu production.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"36 ","pages":"Article 103903"},"PeriodicalIF":8.2,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147805415","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

Recent advances in sulfur-containing flavors of garlic (Allium sativum L.): formation mechanisms, controlling factors and innovative processing technologies 大蒜含硫香精的研究进展：形成机制、控制因素和创新加工技术

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2026-05-01 Epub Date: 2026-04-21 DOI: 10.1016/j.fochx.2026.103886

Panpan Wu, Tianyu Dong, Jie Sun, Haitao Chen

{"title":"Recent advances in sulfur-containing flavors of garlic (Allium sativum L.): formation mechanisms, controlling factors and innovative processing technologies","authors":"Panpan Wu, Tianyu Dong, Jie Sun, Haitao Chen","doi":"10.1016/j.fochx.2026.103886","DOIUrl":"10.1016/j.fochx.2026.103886","url":null,"abstract":"<div><div>Garlic (<em>Allium sativum</em>) is considered one of the most important vegetables worldwide. Sulfur-containing compounds in garlic contribute to its unique flavor and function as important bioactive components. However, these sulfur-containing flavor compounds are chemically unstable and are affected by a range of factors, leading to variations in garlic flavor and quality. This review analyzes the mechanisms underlying the formation of sulfur-containing flavor compounds and examines the factors influencing them in garlic during preprocessing (genotype, environment, cultivation, and storage) and processing (thermal, fermentation, and curing). This review highlights how these factors impact flavor formation and variability. This review also summarizes innovative analytical techniques for dynamic flavor monitoring, machine learning-assisted prediction, and strategies to improve bioavailability. Integrating these approaches has the potential to enhance targeted garlic cultivation and processing, reduce costs, and represent a promising future research direction for optimizing garlic flavor quality.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"36 ","pages":"Article 103886"},"PeriodicalIF":8.2,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147805416","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

Biochemical processes, chemical compositions, and nutrient profiles of germinated barley grains after steeping with thiolated and aminated spent brewer's yeast hydrolysates 用巯基化和胺化的啤酒酵母水解物浸泡后发芽大麦籽粒的生化过程、化学成分和营养成分

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2026-05-01 Epub Date: 2026-04-22 DOI: 10.1016/j.fochx.2026.103890

Elahe Abedi , Brian Gibson , Philip C. Wietstock

{"title":"Biochemical processes, chemical compositions, and nutrient profiles of germinated barley grains after steeping with thiolated and aminated spent brewer's yeast hydrolysates","authors":"Elahe Abedi , Brian Gibson , Philip C. Wietstock","doi":"10.1016/j.fochx.2026.103890","DOIUrl":"10.1016/j.fochx.2026.103890","url":null,"abstract":"<div><div>The present study investigated the effect of steeping solution containing a thiol- and amino-functionalization of hydrolyzed brewers' spent yeast hydrolysate (HBSY) on the enzymatic and nutritional profile of germinated barley. Thiol- and amino-functionalized HBSY (GSN) resulted in significantly elevated activities of α-amylase (35.5 U/g), β-amylase (41.2 U/g), protease (29.9 U/g), cysteine protease (12.6 U/g), lipase (4.8 U/g), and phytase (3.4 U/g) compared to control samples germinated in water (GW) (α-amylase: 23.5 U/g; β-amylase: 12.4 U/g; protease: 8.4 U/g; cysteine protease: 2.6 U/g; lipase: 2.1 U/g; phytase: 1.06 U/g). Higher cysteine protease activity was associated with increased β-amylase activity, consistent with a higher maltose concentration in GSN (2.92 g/L) than in the control (1.81 g/L). Comparative electrophoretic patterns and the branch-chain length distribution of amylopectin indicated that GSN is reflected more strongly in protease- and amylase-mediated hydrolysis, respectively. Steeping with GSN during a 96-h germination period produced nearly twice the γ-aminobutyric acid (GABA) content (2381.30 μg/g) compared with water steeping (1132.00 μg/g). Fortification with GSN resulted in significantly elevated levels of folic acid, niacin, riboflavin, γ-tocopherol, and minerals.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"36 ","pages":"Article 103890"},"PeriodicalIF":8.2,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147805514","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 characterization of shrimp shell powder enhanced peach gum/sodium alginate ternary composite films 虾壳粉增强桃胶/海藻酸钠三元复合膜的制备与表征

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2026-05-01 Epub Date: 2026-04-30 DOI: 10.1016/j.fochx.2026.103941

Lin Wang , Hongqin Guo , Binyu Wang , Dongjing Jiang , Weifei Wang , Shasha Li , Xiangyang Yuan , Wei Wang , Hejun Wu

{"title":"Preparation and characterization of shrimp shell powder enhanced peach gum/sodium alginate ternary composite films","authors":"Lin Wang , Hongqin Guo , Binyu Wang , Dongjing Jiang , Weifei Wang , Shasha Li , Xiangyang Yuan , Wei Wang , Hejun Wu","doi":"10.1016/j.fochx.2026.103941","DOIUrl":"10.1016/j.fochx.2026.103941","url":null,"abstract":"<div><div>This study used shrimp shell powder (SSP) as a biomass filler for peach gum/sodium alginate (PG/SA) composite matrix to prepare PG/SA/SSP ternary composite films with enhanced performance. The effects of SSP addition (0–10 wt%) on structure, thermal stability, mechanical behavior, barrier performance, and water susceptibility of the films were investigated. SSP incorporation enhanced the mechanical strength and hydrophobicity of the films through mechanisms such as Ca<sup>2+</sup> ion cross-linking, hydrogen bonding, and physical filling. At 6 wt% SSP, the film exhibited optimal overall performance: its TS increased by 55%, WVP and OP decreased by about 60% and 67%, along with good UV resistance and thermal stability. Microscopy revealed uniform SSP dispersion, enhancing physical crosslinking density and compactness. Applied to fresh-cut pears, 6% SSP/PG/SA film reduced weight loss to 10.33%, suppressed browning, and delayed TSS and pH fluctuations. This strategy valorizes shrimp shell waste and advances high-performance biodegradable food packaging.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"36 ","pages":"Article 103941"},"PeriodicalIF":8.2,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147851787","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