Food Chemistry: X最新文献_第2页

Chemical profiling of vegetable polyphenols reveals matrix-dependent inhibition of heterocyclic amine formation in charcoal-grilled pork. 蔬菜多酚的化学分析揭示了炭烤猪肉中杂环胺形成的基质依赖性抑制。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-08-23 eCollection Date: 2026-08-01 DOI: 10.1016/j.fochx.2026.104332

Shang-Ming Huang, Cheng-Hong Hsieh, Kai-Ching Teng, Wei-Lun Hung, Kuo-Chiang Hsu

{"title":"Chemical profiling of vegetable polyphenols reveals matrix-dependent inhibition of heterocyclic amine formation in charcoal-grilled pork.","authors":"Shang-Ming Huang, Cheng-Hong Hsieh, Kai-Ching Teng, Wei-Lun Hung, Kuo-Chiang Hsu","doi":"10.1016/j.fochx.2026.104332","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104332","url":null,"abstract":"Twelve commonly consumed vegetables were screened for heterocyclic amine (HCA) inhibition in charcoal-grilled pork. Ethanolic extracts were evaluated for antioxidant capacity, and polyphenol composition was profiled by UPLC-MS/MS. Principal component analysis identified sweet potato leaves, water spinach, and coriander as the top candidates. HCA inhibition was assessed under three systems: direct marination (1%), commercial barbecue sauce, and homemade barbecue sauce. Inhibition was matrix-dependent (42.85-92.74%), with coriander achieving 92.74% under direct marination and sweet potato leaves 76.78% in homemade sauce. Molecular docking predicted ellagic acid and chlorogenic acid binding near the myosin actin-binding cleft. These findings suggest that HCA mitigation is associated with polyphenol composition and sauce matrix chemistry rather than antioxidant capacity alone, while the docking results provide a testable hypothesis regarding possible polyphenol-myosin interactions.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"38 ","pages":"104332"},"PeriodicalIF":9.2,"publicationDate":"2026-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13543979/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148896907","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

Untargeted metabolomics reveals the impact of lactic acid bacteria fermentation on 'Munage' grape juice. 非靶向代谢组学揭示了乳酸菌发酵对“Munage”葡萄汁的影响。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-08-22 eCollection Date: 2026-08-01 DOI: 10.1016/j.fochx.2026.104337

Xin Liu, Luoyizha Wahafu, Jing Lu, Haipeng Liu, Liang Wang, Yanhong Ma, Dilireba Shataer

{"title":"Untargeted metabolomics reveals the impact of lactic acid bacteria fermentation on 'Munage' grape juice.","authors":"Xin Liu, Luoyizha Wahafu, Jing Lu, Haipeng Liu, Liang Wang, Yanhong Ma, Dilireba Shataer","doi":"10.1016/j.fochx.2026.104337","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104337","url":null,"abstract":"This study aimed to screen high extracellular polysaccharides (EPS) producing lactic acid bacteria and systematically characterize the temporal metabolic dynamics underlying mixed-culture fermentation of Munage grape juice (MGJ). Lactobacillus acidophilus and Lactiplantibacillus plantarum were stepwise selected from ten commercial strains and co-fermented at a 1:1 ratio. Response surface methodology was employed to establish optimal fermentation parameters: an inoculum size of 2.5% (v/v), initial pH of 5.9, temperature of 37 °C, and fermentation duration of 32 h. Under these conditions, EPS production reached 1.26 ± 0.02 g/L. Untargeted metabolomics analysis revealed distinct temporal metabolic reprogramming. During the early stage (0-16 h), pyruvate metabolism pathways were significantly enriched, resulting in the rapid accumulation of organic acids (lactate, citrate), which drove a decline in pH and suppressed undesirable microorganisms. In the mid-stage (16-32 h), phenylpropanoid biosynthesis, glutathione metabolism, and related pathways were cooperatively activated, leading to markedly increased levels of phenolic acids (coumaric acid, isoeugenol), flavonoids, and amino acid derivatives (N-acetylglutamate, His-Trp-Phe), thereby conferring enhanced antioxidant activity and flavor precursors. Metabolic activity plateaued during the late stage (32-40 h) with few differential metabolites observed, confirming 32 h as the optimal fermentation endpoint. This study provides the first comprehensive temporal metabolic atlas of mixed LAB fermentation in MGJ, offering both technical parameters and theoretical support for the development of functional fermented beverages.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"38 ","pages":"104337"},"PeriodicalIF":9.2,"publicationDate":"2026-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13543964/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148897041","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

Comparative analysis of different cooking methods on the flavor quality of Boletus edulis based on flavor profile and metabolomics. 基于风味谱和代谢组学的不同烹饪方法对甜酵母风味品质的比较分析。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-08-21 eCollection Date: 2026-08-01 DOI: 10.1016/j.fochx.2026.104318

Yuanhui Yang, Gege Wu, Ruiting Du, Yan Wang, Fangyu Fan, Long Han, Lei Guo

{"title":"Comparative analysis of different cooking methods on the flavor quality of Boletus edulis based on flavor profile and metabolomics.","authors":"Yuanhui Yang, Gege Wu, Ruiting Du, Yan Wang, Fangyu Fan, Long Han, Lei Guo","doi":"10.1016/j.fochx.2026.104318","DOIUrl":"10.1016/j.fochx.2026.104318","url":null,"abstract":"The flavor of Boletus edulis can be significantly altered by different cooking methods. In this study, electronic nose (E-nose), electronic tongue (E-tongue), sensory evaluation, HPLC, HS-SPME-GC-MS, and UPLC-MS/MS techniques were employed to investigate the flavor changes in Boletus edulis. The results showed that roasted and fried Boletus edulis (RBE and FBE) developed a caramel-like color. Fruity aroma and bitter taste were identified as the dominant sensory attributes across all samples. Cysteine (Cys) was found to have relatively high TAV values in all samples, suggesting its considerable contribution to the taste profile of Boletus edulis. A total of 14 key volatile flavor compounds (VFCs) and 30 differential metabolites were identified. Mantel test demonstrated that the flavor profiles resulted from the combined effects of free amino acids, key volatiles, and differential metabolites. This study provides insights into the flavor formation mechanism of Boletus edulis during cooking.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"38 ","pages":"104318"},"PeriodicalIF":9.2,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13524653/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148857135","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

Evaluation of high-pressure homogenization modified quinoa protein on water distribution, gel and rheology properties of chicken breast batters. 高压均质改性藜麦蛋白对鸡胸肉糊水分布、凝胶和流变性能的影响。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-08-21 eCollection Date: 2026-08-01 DOI: 10.1016/j.fochx.2026.104353

Yanyan Zhao, Xinyuan Yao, Qizhao Han, Zhaohui Wei, Ligong Zhai, Shengming Zhao, Guoyuan Xiong

{"title":"Evaluation of high-pressure homogenization modified quinoa protein on water distribution, gel and rheology properties of chicken breast batters.","authors":"Yanyan Zhao, Xinyuan Yao, Qizhao Han, Zhaohui Wei, Ligong Zhai, Shengming Zhao, Guoyuan Xiong","doi":"10.1016/j.fochx.2026.104353","DOIUrl":"10.1016/j.fochx.2026.104353","url":null,"abstract":"This study examined the influence of quinoa protein modified by high-pressure homogenization (HQP) on the gelation behavior, water mobility, rheological attributes, and microstructure of chicken breast batters. Cooking yield and gel strength of batter gels increased progressively from 88.93% and 859.56 g to 95.35% and 1467.34 g, respectively, with elevated HQP supplements. Concurrently, L ⁎ and a ⁎ values dropped gradually, whereas the b ⁎ value elevated evidently (P < 0.05). Textural indicators all displayed an ascending-descending trend, reaching optimal values at 12% HQP incorporation. Rheological assessment demonstrated that HQP markedly enhanced the G' value throughout thermal and frequency scan analyses. Low-field nuclear magnetic resonance (LF-NMR) data indicated that HQP significantly elevated the immobilized water fraction while concomitantly reduced the free water proportion. Fourier transform infrared (FTIR) spectroscopy indicated a marked decline in α-helix fraction paired with elevated β-sheet formation. SEM imaging confirmed that HQP supplementation facilitated the formation of a smoother and more compact gel architecture. Collectively, HQP demonstrates strong potential as a functional ingredient for enhancing emulsified chicken systems.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"38 ","pages":"104353"},"PeriodicalIF":9.2,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13524582/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148857258","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

Proteomic insights into goat milk serum proteins at varying altitudes in China. 中国不同海拔地区羊奶血清蛋白的蛋白质组学研究。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-08-21 eCollection Date: 2026-08-01 DOI: 10.1016/j.fochx.2026.104349

Zhaomin Li, Shanshan Wang, Hanwen Cao, Yingying Yan, Pengjie Wang, Jinjin Xing, Yi Wang

{"title":"Proteomic insights into goat milk serum proteins at varying altitudes in China.","authors":"Zhaomin Li, Shanshan Wang, Hanwen Cao, Yingying Yan, Pengjie Wang, Jinjin Xing, Yi Wang","doi":"10.1016/j.fochx.2026.104349","DOIUrl":"10.1016/j.fochx.2026.104349","url":null,"abstract":"Using Astral DIA quantitative proteomics, this study characterized serum protein profiles and potential functions of goat milk from different altitude regions. A total of 1446 proteins were identified, with 1268, 1256, and 1346 proteins detected in high-altitude, mid-altitude, and low-altitude samples, respectively. The high-altitude sample contained 34 unique proteins and showed higher abundances of α-lactalbumin, serum albumin, and polymeric immunoglobulin receptor, whereas the low-altitude sample contained 87 unique proteins and higher abundances of several immune-related proteins, including osteopontin, lactoferrin, immunoglobulin, lysozyme, xanthine oxidase, lactoperoxidase, and GLYCAM1. Differentially expressed analysis identified 453, 452, and 113 differential proteins in high-altitude vs. low-altitude, mid-altitude vs. low-altitude, and high-altitude vs. mid-altitude comparisons, respectively. KEGG analysis showed that carbohydrate metabolism was enriched in comparisons involving the low-altitude sample, whereas amino acid metabolism was enriched between high-altitude and mid-altitude samples. Notably, HIF-1 signaling pathway was enriched in the high-altitude sample, suggesting hypoxia-associated proteomic adaptation.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"38 ","pages":"104349"},"PeriodicalIF":9.2,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13524636/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148857225","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 of modified shiitake mushroom stem insoluble dietary fiber and black rice anthocyanin complex and its effects on the gel properties, rheological properties and microstructure of rice starch. 改性香菇茎不溶性膳食纤维与黑米花青素复合物的制备及其对大米淀粉凝胶性、流变性和微观结构的影响。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-08-20 eCollection Date: 2026-08-01 DOI: 10.1016/j.fochx.2026.104344

Hongxiu Fan, He Gao, Yumeng Zhang, Meixuan Du, Tingting Liu, Dawei Wang, Hongcheng Liu, Yanrong Zhang

{"title":"Preparation of modified shiitake mushroom stem insoluble dietary fiber and black rice anthocyanin complex and its effects on the gel properties, rheological properties and microstructure of rice starch.","authors":"Hongxiu Fan, He Gao, Yumeng Zhang, Meixuan Du, Tingting Liu, Dawei Wang, Hongcheng Liu, Yanrong Zhang","doi":"10.1016/j.fochx.2026.104344","DOIUrl":"10.1016/j.fochx.2026.104344","url":null,"abstract":"This study constructed a complex of steam-exploded shiitake mushroom stem insoluble dietary fiber (SEIDF) and black rice anthocyanins (BRA) and elucidated the interactions between SEIDF and BRA, the structural features of the SEIDF-BRA complex, and the effect of this complex on the rice starch gel structure and property. Results showed that SEIDF had higher surface porosity and roughness after steam explosion. BRA was adsorbed onto SEIDF in a multilayer manner, and the interaction between BRA and SEIDF involved non-covalent binding (including hydrogen bonds), resulting in the formation of a thermally stable complex. Structure characterization indicated that the hydrogen bonding of the SEIDF-BRA complex was greatly enhanced, and more functional groups (such as C-O) were exposed in the SEIDF-BRA complex. Moreover, the addition of the SEIDF-BRA complex not only increased the gelatinization temperature and viscosity of rice starch while inhibiting starch retrogradation, but also improved the rheological behavior, texture property and sensory quality of rice starch. Structurally, the SEIDF-BRA complex reduced the relative crystallinity and short-range order degree of rice starch and improved the porosity and cross-linking of the gel network. This study might contribute to the development of SEIDF-BRA complex as a potential functional food ingredient.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"38 ","pages":"104344"},"PeriodicalIF":9.2,"publicationDate":"2026-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13524702/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148857169","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

Dynamic evolution of pungency and aroma profiles in eight pepper cultivars of three Capsicum species at different fruit maturation. 3种辣椒品种8个辣椒品种不同果实成熟期辛辣和香气特征的动态演变

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-08-20 eCollection Date: 2026-08-01 DOI: 10.1016/j.fochx.2026.104336

Zhonghong Wu, Guoru Zhang, Yuhan Yang, Yaping Tang, Huimin Ren, Ke Li, Shengbao Yang

{"title":"Dynamic evolution of pungency and aroma profiles in eight pepper cultivars of three Capsicum species at different fruit maturation.","authors":"Zhonghong Wu, Guoru Zhang, Yuhan Yang, Yaping Tang, Huimin Ren, Ke Li, Shengbao Yang","doi":"10.1016/j.fochx.2026.104336","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104336","url":null,"abstract":"Eight pepper accessions representing three Capsicum species were sampled at the mature green (MG), color turning (TR), and red ripe (RR) stages. High-performance liquid chromatography (HPLC) and Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used separately to quantify capsaicinoid levels and characterize volatile organic compound (VOC) profiles. Combined ANOVA, principal component analysis, HCA and OPLS-DA analyses were performed to dissect the effects of cultivar genotype and fruit maturity on pungency and flavor traits. The results indicated that both genotype and ripening stage significantly modulated pungency and aroma. Genotypically, Capsicum chinense (MGJ) exhibited the highest capsaicinoid accumulation, with content increasing from 55.777 g/kg at the MG stage to 70.5957 g/kg at the RR stage. Capsicum frutescens (LA-111) followed, with capsaicinoid content ranging from 5.603 g/kg at the MG stage to 8.449 g/kg at the RR stage. Capsicum annuum displayed the lowest capsaicinoid content, varying from 0.099 g/kg in line GC-2 at the MG stage to 0.759 g/kg in line LZ-85 at the RR stage. Maturation consistently increased capsaicinoid content across all cultivars (relative increases: 24%-73%) and shifted VOC profiles from green-leafy (hexanal and pyrazines) to sweet/fruity. Results demonstrate that cultivar genotype determines the basal levels of capsaicinoids and key volatile classes, whereas fruit maturity governs their dynamic accumulation and sensory transformation. These findings provide integrated theoretical guidance for pepper breeding, optimal harvest timing, and targeted industrial processing.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"38 ","pages":"104336"},"PeriodicalIF":9.2,"publicationDate":"2026-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13544332/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148896923","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

Integrated GC-HRAM-MS and UHPLC-QTOF-MS metabolomics reveal mineral-induced metabolic adaptation of Lactiplantibacillus pentosus 9D3 during milk fermentation. 结合GC-HRAM-MS和UHPLC-QTOF-MS代谢组学，揭示了乳酸菌9D3在牛奶发酵过程中矿物质诱导的代谢适应。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-08-19 eCollection Date: 2026-08-01 DOI: 10.1016/j.fochx.2026.104329

Paiboon Tunsagool, Varongsiri Kemsawasd, Pincha Kwandee, Siam Popluechai, Kanyawee Whanmek, Saranya Intawong, Pakkapong Phucharoenrak, Piya Temviriyanukul, Suwapat Kittibunchakul

{"title":"Integrated GC-HRAM-MS and UHPLC-QTOF-MS metabolomics reveal mineral-induced metabolic adaptation of Lactiplantibacillus pentosus 9D3 during milk fermentation.","authors":"Paiboon Tunsagool, Varongsiri Kemsawasd, Pincha Kwandee, Siam Popluechai, Kanyawee Whanmek, Saranya Intawong, Pakkapong Phucharoenrak, Piya Temviriyanukul, Suwapat Kittibunchakul","doi":"10.1016/j.fochx.2026.104329","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104329","url":null,"abstract":"Milk fermentation by plant-associated probiotic strains is constrained by poor adaptation to dairy matrices. This study evaluated genome-guided micronutrient supplementation to improve the performance and metabolomic profile of Lactiplantibacillus pentosus 9D3 in milk. Individual supplementation with Mn2+ or Mg2+ significantly enhanced bacterial growth and acidification, whereas Fe2+, Zn2+, and B-group vitamins showed limited effects. Optimal supplementation with 50 mg/L Mn2+ and 100 mg/L Mg2+ increased viable counts from 7.54 to 8.89 log CFU/mL. A cell population increase of ∼1.9 log CFU/mL was achieved despite reducing the inoculum level from 10% to 6%. Integrated metabolomic profiling using GC-HRAM-MS and UHPLC-QTOF-MS identified 299 metabolites across supplemented fermented milk, non-supplemented fermented milk, and unfermented milk, with group separation. Pathway analysis revealed significant enrichment of seven metabolic pathways, including purine, pyrimidine, galactose, propanoate, butanoate, amino sugar and nucleotide sugar, and α-linolenic acid metabolism. These findings support cost-efficient precision fermentation of functional dairy products.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"38 ","pages":"104329"},"PeriodicalIF":9.2,"publicationDate":"2026-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13543971/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148896957","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

Enhancing the emulsifying properties of tea water-insoluble proteins by liposomes based on pH-induced weak force transitions. 基于ph诱导弱力转移的脂质体提高茶水不溶性蛋白的乳化性能。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-08-19 eCollection Date: 2026-08-01 DOI: 10.1016/j.fochx.2026.104299

Yanan Liu, Ya Yu, Fei Fang, Yuye Wang, Lu Han, Meng Han, Chihan Ding, Sihan Chen, Bulei Sheng, Xiuheng Xue

{"title":"Enhancing the emulsifying properties of tea water-insoluble proteins by liposomes based on pH-induced weak force transitions.","authors":"Yanan Liu, Ya Yu, Fei Fang, Yuye Wang, Lu Han, Meng Han, Chihan Ding, Sihan Chen, Bulei Sheng, Xiuheng Xue","doi":"10.1016/j.fochx.2026.104299","DOIUrl":"10.1016/j.fochx.2026.104299","url":null,"abstract":"To address the poor solubility and stability of tea water-insoluble protein (TWIP), liposomes (LS) were employed to modify TWIP, and the interaction mechanism between LS and TWIP, as well as its effects on solubility and emulsifying properties, were investigated. The results showed that LS bound to TWIP primarily through hydrophobic interactions and promoted the exposure of internal hydrophobic groups by altering the spatial conformation of TWIP, thereby enhancing its solubility, surface hydrophobicity, and emulsifying performance. In addition, the TWIP:LS ratio and pH regulated the interaction forces between the two components, thereby affecting the binding behavior and functional properties of the complex. Under the optimal conditions (TWIP:LS = 1:2, pH = 7.0), the TWIP-LS complex exhibited the best overall performance. Therefore, LS can effectively improve the solubility and emulsifying properties of TWIP, providing a feasible strategy for the utilization of TWIP in food.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"38 ","pages":"104299"},"PeriodicalIF":9.2,"publicationDate":"2026-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13524545/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148857220","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

Synergistic improvement of flavor development in fermented chili paste through microbial co-fermentation and enzymatic hydrolysis. 微生物共发酵与酶解对发酵辣椒酱风味形成的协同改善。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-08-18 eCollection Date: 2026-08-01 DOI: 10.1016/j.fochx.2026.104322

Miao Liu, Zhenyu Li, Jianhui Wang, Na Deng, Panxianzhi Ni, Zhe Chen, Haohua Fu, Hui Li, Paul Van der Meeren

{"title":"Synergistic improvement of flavor development in fermented chili paste through microbial co-fermentation and enzymatic hydrolysis.","authors":"Miao Liu, Zhenyu Li, Jianhui Wang, Na Deng, Panxianzhi Ni, Zhe Chen, Haohua Fu, Hui Li, Paul Van der Meeren","doi":"10.1016/j.fochx.2026.104322","DOIUrl":"10.1016/j.fochx.2026.104322","url":null,"abstract":"This study evaluated eight fermentation strategies to improve flavor development in fermented chili paste. LAB-yeast co-fermentation with Lactiplantibacillus plantarum LP06 and Zygosaccharomyces rouxii ZR26 increased total acidity and amino acid nitrogen, reduced residual sugar and capsaicinoids, enhanced sourness, and decreased bitterness. Cellulase and flavourzyme supplementation promoted substrate conversion and modified taste responses. Untargeted metabolomics showed that co-fermentation without enzyme (LZ) was mainly associated with amino acid- and sulfur-related metabolites, whereas enzyme-assisted co-fermentation (ELZ) modulated lipid- and plant-derived aromatic metabolites. GC-MS identified 166 volatile compounds, including 19 with relative odor activity values >1. LZ showed the highest total VOC content and largest number of potential aroma-active compounds, while ELZ showed higher rOAVs of certain aldehydes, alcohols, sulfur-containing compounds, and terpenoids. Sensory evaluation showed that LZ and ELZ received the highest total sensory scores. Overall, LAB-yeast co-fermentation improved taste and aroma development, while enzymatic hydrolysis modulated metabolite and aroma profiles.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"38 ","pages":"104322"},"PeriodicalIF":9.2,"publicationDate":"2026-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13524662/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148857204","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