Food Chemistry: X最新文献

{"title":"The correlation between Smac, IAPs and mitochondrial apoptosis, muscle tenderness during postmortem aging of Oula Tibetan sheep meat","authors":"Jingyu Wang,&nbsp;Ruina Zhao,&nbsp;Yang Liu,&nbsp;Tieying Hu,&nbsp;Xiaolong Li,&nbsp;Long He,&nbsp;Zhaobin Guo,&nbsp;Cheng Chen,&nbsp;Xixiong Shi","doi":"10.1016/j.fochx.2024.101887","DOIUrl":"10.1016/j.fochx.2024.101887","url":null,"abstract":"<div><div>Oula Tibetan sheep meat has rich nutritional value but relatively poor tenderness. Recently, apoptosis of muscle cells has gradually become a research hotspot for improving meat tenderness during postmortem aging. Smac can promote the decrease of IAPs expression in tumor cells, thereby inducing mitochondrial apoptosis. However, the relationship between Smac, IAPs and mitochondrial apoptosis, muscle tenderness during postmortem meat aging is still unclear. Thus, the aim of this work was to explore the relationship between Smac, IAPs and mitochondrial apoptosis as well as muscle tenderness during postmortem meat aging. Smac concentration, IAPs concentration, pH value, ATP content, SDH activity, MPTP opening degree, MMP, caspase-3/9 activity, apoptotic rate, MFI and shear force value of Oula Tibetan sheep meat were measured at different aging times and correlation analysis was performed. Correlation analysis revealed that Smac, IAPs were markedly related to mitochondrial apoptosis and muscle tenderness during postmortem aging of Tibetan sheep meat. The results suggest that Smac may regulate IAPs to promote mitochondrial apoptosis and muscle tenderization in Oula Tibetan sheep meat during postmortem aging.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101887"},"PeriodicalIF":6.5,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142446551","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}

{"title":"Influence of microwave processing on nutritional, anti-nutritional, antioxidant and sensory characteristics of kachnar powder and supplemented flatbreads","authors":"Syed Hammad Mazhar ,&nbsp;Muhammad Waseem ,&nbsp;Zulfiqar Ahmad ,&nbsp;Muhammad Rizwan Javed ,&nbsp;Muhammad Faisal Manzoor ,&nbsp;Muhammad Ammar Khan ,&nbsp;Robert Mugabi ,&nbsp;Tawfiq Alsulami ,&nbsp;Gulzar Ahmad Nayik","doi":"10.1016/j.fochx.2024.101888","DOIUrl":"10.1016/j.fochx.2024.101888","url":null,"abstract":"<div><div>This study examines the impact of microwave processing on Kachnar (<em>Bauhinia variegata</em>) powder and its application in flatbreads. Microwave treatment reduced anti-nutrient levels of alkaloids, phytates, tannins, and saponins by 83–90 %, enhancing safety. Incorporation of microwaved kachnar powder (MwKP) into flatbreads at 2.5–10 % replacement levels improved nutritional profiles, with increases in ash (0.4–0.9 g/100 g), dietary fiber (2–3 g/100 g), protein (8–9 g/100 g), and minerals such as Fe (3–4 mg/100 g), Zn (3.2–3.9 mg/100 g), Na (3–10 mg/100 g), K (378–388 mg/100 g), Ca (30–45 mg/100 g), and Mg (125–145 mg/100 g). Antioxidant activity also increased significantly (<em>p</em> &lt; 0.05) as measured by DPPH, ABTS, FRAP, and total phenolic and flavonoid contents. Sensory evaluation showed a decline in acceptability for MwKP levels ≥7.5 %, though 5 % supplementation was well-received. The findings suggest that microwave processing is an effective method for reducing anti-nutrient content in Kachnar while improving its nutritional and antioxidant properties, making it a viable ingredient for enhancing baked goods.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101888"},"PeriodicalIF":6.5,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142433113","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}

{"title":"Real-time fluorescence growth curves for viable bacteria quantification in foods","authors":"Yajing Chen ,&nbsp;Yanlin Chen ,&nbsp;Siying Tang,&nbsp;Biao Tang,&nbsp;Shengbin He","doi":"10.1016/j.fochx.2024.101886","DOIUrl":"10.1016/j.fochx.2024.101886","url":null,"abstract":"<div><div>Here, for the first time, we used a membrane permeable fluorescent nucleic acid stain (SYBR Green) to trace the in-vivo DNA replication during bacterial binary fission. Such stain did not influence the growth of bacteria. Nor did the bacteria degrade the stain, enabling the fluorescent microplate reader to monitor sensitively the growth of the bacteria. Hence, a real-time fluorescence growth curve (RTFGC) method was put forward for the sensitive quantification of viable bacteria in foods. Using <em>E. coli</em> O157:H7 as a bacteria model, the RTFGC method could quantify bacteria within the range of 10 to 1 × 10⁶ cfu/mL, with a linear correlation coefficient R² of 0.997. It was found that melting curve was unique for a particular bacterial strain, which could be used for contamination identifications. Good practicability of the RTFGC in quantifying <em>E. coli</em> O157:H7 from tap water, juices, and milks was demonstrated.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101886"},"PeriodicalIF":6.5,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142426688","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}

{"title":"Comprehensive analysis of the effects of cooking conditions on the quality, sensory characteristics, and flavor profile of glutinous rice chicken, a Chinese traditional poultry meat product","authors":"Cenyue Zhang ,&nbsp;Juan Wang ,&nbsp;Ziting Ma ,&nbsp;Changcheng Zhao ,&nbsp;Chunxiang Piao ,&nbsp;Mingxun Cui ,&nbsp;Hongmei Li ,&nbsp;Tingyu Li ,&nbsp;Baide Mu ,&nbsp;Guanhao Li","doi":"10.1016/j.fochx.2024.101868","DOIUrl":"10.1016/j.fochx.2024.101868","url":null,"abstract":"<div><div>This study investigated the effects of cooking conditions on cooking loss, texture, and sensory attributes of glutinous rice chicken (GRC), a popular Chinese poultry dish. We compared the nutritional and sensory profiles of GRC prepared under optimal conditions (GRC-OP) with those of a commercial product (CG). Cooking time, power, and pressure significantly affected the shear force, hardness, and sensory qualities of GRC. The optimal parameters were determined using an orthogonal design: 20 min cooking time, 1000 watts power, and 60 kPa pressure. Gas chromatography/mass spectrometry and <em>E</em>-nose analyses showed that GRC-OP had a volatile profile similar to that of CG but with higher levels of specific compounds, including heptanal, 2-heptenal, octanal, hexanol, octanol, and 1-nonen-4-ol. GRC-OP also exhibited superior umami, salty, and rich tastes, and higher amino acid content, particularly Asp, Glu, Thr, Ser, Ala, Val, Met, and Ile. These findings provide crucial data for optimizing the quality and nutritional value of GRC in the meat industry.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101868"},"PeriodicalIF":6.5,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142426619","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}

{"title":"Elevating anthocyanin extraction from mangosteen pericarp: A comparative exploration of conventional and emerging non-thermal technology","authors":"Giroon Ijod ,&nbsp;Nur Izzati Mohamed Nawawi ,&nbsp;Rabiha Sulaiman ,&nbsp;Mohammad Rashedi Ismail-Fitry ,&nbsp;Noranizan Mohd Adzahan ,&nbsp;Farooq Anwar ,&nbsp;Ezzat Mohamad Azman","doi":"10.1016/j.fochx.2024.101882","DOIUrl":"10.1016/j.fochx.2024.101882","url":null,"abstract":"<div><div>Mangosteen pericarp (MP) is abundant in bioactive compounds but is often discarded as waste, leading to environmental pollution. This study compared the extraction of dried MP using maceration and high-pressure processing (HPP). HPP at 10 min (500 MPa/20 °C) resulted in the highest ACNs, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities. It also significantly reduced residual enzyme activities (REA) of polyphenol oxidase (PPO) and peroxidase (POD) by 33.90 % and 8.27 %, respectively. Fourier-transform infrared spectroscopy (FT-IR) analysis revealed a new wavelength at 2665.25 cm⁻¹, and scanning electron microscopy (SEM) showed significant pore formation in MP cells, indicating cell damage. HPP-10 min enhanced the extraction of bioactive compounds, which significantly elevated the thermal stability of ACNs at 60 °C. This suggests that HPP is a promising method for extracting and preserving ACNs and other bioactive compounds from dried MP, with potential applications as natural colorants.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101882"},"PeriodicalIF":6.5,"publicationDate":"2024-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142426685","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}

{"title":"Identification of digestion-resistant peptides in various processed peanut reveals their distinct allergenicity","authors":"Tianyu Hou ,&nbsp;Jiaxi Yan ,&nbsp;Xiaoluan Li ,&nbsp;Li Niu ,&nbsp;Huan Rao ,&nbsp;Jianxiong Hao ,&nbsp;Dandan Zhao ,&nbsp;Xueqiang Lui ,&nbsp;Wenhui Fu","doi":"10.1016/j.fochx.2024.101876","DOIUrl":"10.1016/j.fochx.2024.101876","url":null,"abstract":"<div><div>Peanut protein is a significant food allergen that can trigger severe reactions. The allergenicity of peanut protein may be affected by the thermal processing method and matrices, and its anti-digestibility may also change accordingly. This study investigated how three heat treatment techniques affect the allergenicity and digestibility of peanut proteins and compared the differences in anti-digestive peptide segments by Mass spectrometry. Results showed that boiling and frying reduced sensitization, while roasting potentially increased it. After gastric digestion, allergenicity of Ara h 1 decreases due to breakdown of allergenic peptide segments. Hydrophobic regions of Ara h 1 where monomers interact resist degradation. Compared to boiling and frying, roasting can retain more allergenic peptides containing PGQFEDFF, YLQGFSRN, QEERGQRR, HRIFLAGDKD, and KDLAFPGSGE allergenic epitopes even after prolonged digestion. Meanwhile, digestion-resistant epitopes were affected by matrix and thermal treatments. These findings underscore the potential implications for food processing and allergy management strategies.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101876"},"PeriodicalIF":6.5,"publicationDate":"2024-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142426611","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}

{"title":"Shorten spreading duration enhance the quality of summer Meitan Cuiya tea","authors":"Yihe Jiang ,&nbsp;Dayu Huang ,&nbsp;Cui Lu ,&nbsp;Shenyuan Ye ,&nbsp;Linlin Li ,&nbsp;Tong Li ,&nbsp;Xiaohua Liu ,&nbsp;Benguo Chen ,&nbsp;Jun Guo ,&nbsp;Litang Lu","doi":"10.1016/j.fochx.2024.101878","DOIUrl":"10.1016/j.fochx.2024.101878","url":null,"abstract":"<div><div>Meitan Cuiya (MTCY), a representative green tea from Guizhou, China, may exhibit lower quality in summer due to increased bitterness and astringency. Spreading is a common method to enhance tea quality, but its impact on summer MTCY remains unclear. This study combined transcriptomics and volatile metabolomics to investigate the effects of spreading duration on quality of summer fresh tea leaves and MTCY. Results showed that spreading time shortened to 4 h improved the taste of MTCY, due to lower catechins and higher theanine levels. This duration also yielded woody floral scent in MTCY, marked by high levels of <em>trans</em>-Cubebol, linalool, <em>(Z)</em>-linalool oxide. Transcriptomic analysis linked the 4-h spreading to proteasome activities. Aroma formation was related to diterpenoid and flavonoid biosynthesis. Additionally, gibberellins and auxin were associated with quality formation in fresh tea leaves. This research lays a foundation for improving quality of fresh tea leaves and MTCY in summer.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101878"},"PeriodicalIF":6.5,"publicationDate":"2024-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142433112","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}

{"title":"Insight into the chemical composition, antioxidant capacity, meat quality, fatty acid profile, and volatile compounds of yellow-feathered chickens fed with fermented pineapple residue","authors":"Panpan Lu ,&nbsp;Ruiting Guo ,&nbsp;Chunlian Zou ,&nbsp;Hang Chen ,&nbsp;Dan Chen ,&nbsp;Lu Yang ,&nbsp;Huize Tan ,&nbsp;Siqiao Wu ,&nbsp;Yaxue Lv ,&nbsp;Zhengzhong Xiao ,&nbsp;Chunqi Gao","doi":"10.1016/j.fochx.2024.101874","DOIUrl":"10.1016/j.fochx.2024.101874","url":null,"abstract":"<div><div>This study aimed to evaluated the effect of dietary fermented pineapple residue (FPR) on the chemical composition, antioxidant capacity, meat quality, fatty acid profile, and volatile compounds in yellow-feathered chickens. GC-IMS technique combined with multivariate analysis were performed to clarify the key volatile compounds. The results showed that dietary FPR improved meat quality by increasing the antioxidant capacity and pH value and decreasing cooking loss of breast muscle. The fatty acid profile was altered in breast muscle of chickens that fed with FPR. GC-IMS detected 43 volatile compounds in breast muscle, including mainly aldehydes, alcohols, esters, and ketones. Among them, 12 volatile compounds could serve as potential aroma markers to distinguish meat flavor of chickens fed with FPR. Correlation analysis revealed that C18:1n9c, C18:2n6, and PUFA are important contributors for meat flavor formation. In conclusion, dietary FPR improved antioxidant capacity, meat quality, fatty acid profile, and volatile compounds of breast muscle in chickens.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101874"},"PeriodicalIF":6.5,"publicationDate":"2024-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142426683","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}

{"title":"Factors affecting the stability of anthocyanins and strategies for improving their stability: A review","authors":"Hongkun Xue ,&nbsp;Jianduo Zhao ,&nbsp;Yu Wang ,&nbsp;Zhangmeng Shi ,&nbsp;Kaifang Xie ,&nbsp;Xiaojun Liao ,&nbsp;Jiaqi Tan","doi":"10.1016/j.fochx.2024.101883","DOIUrl":"10.1016/j.fochx.2024.101883","url":null,"abstract":"<div><div>Anthocyanins, as the most common and widely distributed flavonoid compounds, are widely present in fruits and vegetables. Anthocyanins show various biological activities including antioxidant, anticancer, anti-inflammatory, antibacterial, and immunomodulatory activities. Hence, anthocyanins are widely used in the fields of food and pharmaceuticals. However, anthocyanins are susceptible to environmental and processing factors due to their structural characteristics, which leads to poor storage and processing stability. Numerous studies have indicated that structural modification, co-pigmentation, and delivery systems could improve the stability and bioavailability of anthocyanins in the external environment. This article reviews the main factors affecting the stability of anthocyanins. Moreover, this review comprehensively introduces methods to improve the stability of anthocyanins. Finally, the current problems and future research advances of anthocyanins are also introduced. The findings can provide important references for deeper research on the stability, biological activities, and bioavailability of anthocyanins.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101883"},"PeriodicalIF":6.5,"publicationDate":"2024-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142426712","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}

{"title":"Comparison of Omega-3 polyunsaturated fatty acids bioavailability in fish oil and krill oil: Network Meta-analyses","authors":"Thi-Phuong-Thao Pham ,&nbsp;Thi-Van Hoang ,&nbsp;Phuc-Thao-Nguyen Cao ,&nbsp;Thi-Thuy-Duong Le ,&nbsp;Van-Thao-Nguyen Ho ,&nbsp;Thi-Mai-Hoa Vu ,&nbsp;Thi-Hoai-Thu Le ,&nbsp;Huynh-Thien-Xuan Pham ,&nbsp;Thanh-Thien Tran ,&nbsp;Okti Ratna Mafruhah ,&nbsp;Thi-Thuy-Linh Pham ,&nbsp;Min-Tsang Hsieh ,&nbsp;Hai-Anh Ha","doi":"10.1016/j.fochx.2024.101880","DOIUrl":"10.1016/j.fochx.2024.101880","url":null,"abstract":"<div><div><strong>Background and Aims:</strong> Fish oil and krill oil are primary sources of Omega-3 polyunsaturated fatty acids (PUFAs), differing in their molecular forms and bioavailability. Understanding these differences can optimize their therapeutic use. This study aims to compare the bioavailability of Omega-3 PUFAs in fish oil and krill oil using a network meta-analysis approach. By evaluating various molecular forms and dosages, the study seeks to identify the most effective Omega-3 sources and dosing regimens to maximize health benefits.</div><div><strong>Methods:</strong> The study adhered to the explanation of the PRISMA network meta-analysis 2015 (registered PROSPERO ID: CRD42024532536). The risk of bias was evaluated using the PEDro scale. This network meta-analysis incorporated data from studies published between 2003 and 2023, sourced from five databases: <span><span><em>ClinicalTrials.gov</em></span><svg><path></path></svg></span>, PubMed, Cochrane CENTRAL, the International Clinical Trials Registry Platform-World Health Organization, and Embase. Statistical analysis was conducted using advanced models in R software to ensure a rigorous evaluation of bioavailability.</div><div><strong>Results:</strong> Out of 26 high-quality studies, findings reveal superior bioavailability of krill oil compared to fish oil. Specifically, fish oil above 3000 mg, in re-esterified triacylglycerol or ethyl ester formulations (100–2900 mg), and krill oil (100–1900 mg) significantly enhanced the Omega-3 index. At lower dosages (under 2000 mg), krill oil shows superior Omega-3 absorption compared to fish oil. Using fish oil ethyl ester at doses between 2000 and 2900 mg may be the most effective for reducing Tmax. However, this finding should be interpreted with caution due to high heterogeneity and limited statistical significance. The highest AUC values were observed in krill oil phospholipid/free fatty acid formulation. Emulsion forms of fish oil are more effective in increasing Cmax than other formulations. These results were supported by robust statistical evidence (Egger's test, <em>p</em> &gt; 0.05), highlighting the effectiveness of specific formulations and doses in optimizing Omega-3 absorption.</div><div><strong>Conclusion:</strong> The research highlights the importance of understanding the bioavailability of Omega-3 PUFAs from fish oil and krill oil. The findings suggest that low-dose krill oil and fish oil emulsions (under 2000 mg) are effective and potentially safer alternatives to high-dose fish oil, potentially minimizing the risk of adverse effects.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101880"},"PeriodicalIF":6.5,"publicationDate":"2024-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142426686","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}