Food Chemistry: X最新文献

{"title":"Integrated metabolomics and microbiome analyses reveal nutritional differences between yellow and white maize (<i>Zea mays</i> L.) kernels.","authors":"Qingshan Li, Yu Zu, Hongda Liao, Haidong Huang, Kexin Lu, Lan Lan, XiQin Wei, Shangdong Yang","doi":"10.1016/j.fochx.2026.104596","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104596","url":null,"abstract":"<p><p>Maize (<i>Zea mays</i> L.) is a globally significant cereal crop that exhibits wide phenotypic and nutritional diversity. Yellow maize is highly valued for its accumulation of health-promoting carotenoids, whereas the functional profile of white maize is characterized by distinct classes of secondary metabolites. However, the complex interplay among host genetics, the kernel endophytic microbiome, and the associated metabolic profiles remains poorly understood. In this study, we employed an integrated approach combining targeted carotenoid quantification, 16S rRNA and ITS amplicon sequencing, and untargeted metabolomics to comparatively analyze the internal microenvironments of yellow and white maize kernels. Phenotypic analysis confirmed that yellow maize kernels accumulated substantially higher concentrations of lutein (up to 5.45 μg/g) and zeaxanthin (up to 15.30 μg/g) relative to the trace amounts detected in white maize. Microbiome profiling revealed that host genotype profoundly shaped endophytic community assembly: although bacterial alpha diversity was comparable between the two groups, yellow maize harbored significantly higher fungal alpha diversity. Taxonomic analysis identified distinct microbial biomarkers, with <i>Fusarium</i> being identified as a fungal biomarker enriched in yellow maize, whereas <i>Aspergillus</i> was enriched in white maize and <i>Pseudomonas</i> dominated its bacterial community. Furthermore, untargeted metabolomics identified 313 differentially accumulated metabolites, predominantly comprising lipids, organic acids, and phenylpropanoids. KEGG enrichment analysis demonstrated that pathways related to phenylalanine, tyrosine, and tryptophan biosynthesis, plant hormone signal transduction, and ABC transporters were significantly enriched, indicating divergent metabolic profiles between the two cultivar groups. Collectively, these findings reveal consistent associations between host secondary metabolism and selectively enriched endophytic microbiomes, providing novel metabolic and microbial targets for future precision breeding and nutritional biofortification in maize.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104596"},"PeriodicalIF":9.2,"publicationDate":"2026-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13677335/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149223708","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":"Metabolomics reveals the effect of sand roasting, freeze-drying, and different hydrothermal treatments on the physical, functional and bioactive profile of Rice bean (<i>Vigna umbellata</i>).","authors":"Somaina Basumatary, Manish Kumar Singh, Baby Zaithanpuii Hmar, Arvind Kumar, Jagan Karthik Sugumar, Ankur Aggarwal, Himanshu Mishra, Kumari Amita Singh, Satyender Singh Yadav, Sunil Kumar, Vishal Kumar","doi":"10.1016/j.fochx.2026.104553","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104553","url":null,"abstract":"<p><p>This study comprehensively investigated the effects of five processing treatments, namely soaking (SK), germination (GR), sand roasting (SR), freeze-drying (FD), and pressure cooking (PC) on the physicochemical, functional, structural, antioxidant, and metabolomic characteristics of rice bean (<i>Vigna umbellata</i>), an underutilised legume with high nutritional potential. Significant variations (<i>p</i> ≤ 0.05) were observed among treatments. GR proved most effective in enhancing nutritional and bioactive quality, yielding the highest protein content (24.3%), total phenolics (8.42 mg GAE/g), flavonoids (4.22 mg QE/g), DPPH radical scavenging activity (72.67%), foaming capacity (32.82%), and emulsion stability (76.3%). PC maximised sphericity (68.85%), swelling index (5.31 g/g), and hydration properties, while SR enhanced oil absorption capacity (2.42 g/g). Untargeted HR-MS metabolomics detected 10,533 metabolite features, with GR samples showing the richest profile and enrichment of quercetin, kaempferol, and naringenin derivatives; 283 metabolites constituted the shared core metabolome. FT-IR revealed treatment-induced modifications in protein, lipid, and carbohydrate structures, and XRD confirmed A-type starch crystallinity, largely preserved by FD but disrupted by PC. These findings demonstrate that processing-specific structural modifications govern functionality, highlighting the targeted use of rice bean flour in functional food applications.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104553"},"PeriodicalIF":9.2,"publicationDate":"2026-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13677965/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149223655","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":"Metabolomics reveals the effects of different carbon sources on the quality and flavor profile of low-salt shrimp paste.","authors":"Ping Hong, Meiqi Gu, Chuanhai Tu, Wenxiong Zheng, Shanshan Shui, Jialiang Li, Soottawat Benjakul, Bin Zhang","doi":"10.1016/j.fochx.2026.104593","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104593","url":null,"abstract":"<p><p>To elucidate carbon source effects on low-salt shrimp paste quality and bioactivity, glucose and glutinous rice flour were added pre-fermentation, physicochemical indicators monitored, and flavor and metabolic compound changes analyzed via combined HS-SPME-GC-MS and non-targeted metabolomics. The results showed that the addition of glucose and glutinous rice flour significantly enhanced the quality and flavor of low-salt shrimp paste following 12 days of fermentation. In total, 709 volatile compounds and 2089 non-volatile compounds were putatively annotated. The top 50 volatile compounds in shrimp paste included 7 alcohols, 9 hydrocarbons, and 6 ketones. Sensory analysis showed carbon source-supplemented shrimp paste exhibited enhanced sweetness and fruity aromas. Among the top 20 non-volatile metabolites, organic acids and their derivatives, lipids, and lipoid molecules emerged as primary metabolites. Unique metabolic pathways identified in the carbon-supplemented group-such as cutin, suberine, and wax biosynthesis-promoted flavor development in low-salt shrimp paste.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104593"},"PeriodicalIF":9.2,"publicationDate":"2026-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13677963/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149223725","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":"Construction of electrostatic binding <i>V</i>-type starches using cationic starch and lauric acid: Insight into enhanced digestive resistance.","authors":"Zhenfei Ding, Wenjing Li, Chao Xu, Yuanhang Wang, Xu Chen","doi":"10.1016/j.fochx.2026.104597","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104597","url":null,"abstract":"<p><p>This study developed a <i>V</i>-type starch with enhanced structural stability and digestive resistance through an electrostatic interaction between a cationic starch (CS) and lauric acid (LA). X-ray diffraction analysis revealed that the non-etherified sample complexed with LA (ETA-0%-LA) exhibits a typical B-type crystalline structure. When the ETA content was increased from 5% to 30%, the <i>V</i>-type crystallinity of the CS-LA complexes increased from 9.22% to 24.60%. The degree of substitution (DS) exhibited a clear dose-dependent response to the etherifying agent, with ETA-30% yielding the highest DS (0.075%). Dynamic viscoelastic analysis further indicates that the electrostatic interaction between CS and LA substantially strengthened the gel network structure of CS-LA complexes. In vitro digestion tests confirmed that the moderate cationization markedly increasing resistant starch content and decreasing rapidly digestible starch content. These findings indicate that electrostatic interaction plays a key role in modulating the structural stability and digestive resistance of <i>V</i>-type starch.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104597"},"PeriodicalIF":9.2,"publicationDate":"2026-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13677270/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149223643","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":"Synergistic PVA/zein electrospun nanofiber array with curcumin-alizarin: a water-resistant, sensitive colorimetric platform for graded pork freshness monitoring.","authors":"Bingcan Liu, Siling Zhang, Honghui Geng, Can Hu, An Zhou, Zeyu Wu","doi":"10.1016/j.fochx.2026.104591","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104591","url":null,"abstract":"<p><p>In this work, a synergistic polyvinyl alcohol (PVA)/zein electrospun nanofiber array was fabricated using curcumin and alizarin as dual responsive pigments for visual pork freshness monitoring. The water solubility of the PVA/zein composite reduced from 100.00% to 31.74%-35.42% (<i>P</i> < 0.05), exhibiting remarkably enhanced water resistance. The dual-pigment array displayed continuous color transitions from pH 4.0 to 11.0 and detected ammonia and dimethylamine at 1 ppm, whereas alizarin-only films needed 5 ppm. The total color difference (<i>ΔE</i>) of the array showed strong linear correlations with thiobarbituric acid reactive substances (TBARS, <i>r</i> = 0.98), pH (<i>r</i> = 0.95), and total volatile basic nitrogen (TVB-N, <i>r</i> = 0.98) in pork during refrigerated storage. Notably, the array enabled visual grading of pork freshness (fresh/sub-fresh/spoiled) and exhibited excellent color stability under ambient and refrigerated conditions. This study presents an eco-friendly and scalable intelligent packaging platform with great potential for real-time, on-site food freshness assessment.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104591"},"PeriodicalIF":9.2,"publicationDate":"2026-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13677333/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149223453","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":"Rapid identification of acrolein scavengers from <i>Anoectochilus roxburghii</i> and evaluation of their representative antiglycation and antioxidant activities.","authors":"Guo Dong Zhuang, Yong Pei Tang, Rui Long Zhang, Hang Hong Lo, Lin Lin Song, Xiao Yun Yun, Jian Hui Wu, Cai Ren Wang, Hui Miao Wang, Meng Han Liu, Zhi Kang Wang, Vincent Kam Wai Wong, Betty Yuen Kwan Law","doi":"10.1016/j.fochx.2026.104585","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104585","url":null,"abstract":"<p><p>Acrolein (ACR), a highly reactive α,β-unsaturated carbonyl compound generated during thermal food processing and lipid peroxidation, contributes to carbonyl stress and oxidative protein modification. In this study, a reaction-guided UHPLC-DAD-HRMS/MS strategy was developed to screen natural ACR scavengers from <i>Anoectochilus roxburghii</i> (<i>A. roxburghii</i>). Eight major ACR-reactive compounds were identified, and narcissoside (NAR) was selected for further validation due to its relatively high abundance and confirmed ACR reactivity. NAR directly trapped ACR <i>in vitro</i> through mono-, di-, and tri-adduct formation, while <i>in vivo</i> fecal analysis suggested that its metabolite isorhamnetin (ISO) contributed to ACR trapping. NAR also attenuated protein modification in ACR-BSA, MGO-BSA, Glu-BSA, and Fru-BSA models. Furthermore, low-dose subacute ACR exposure showed that NAR and ISO improved serum carbonyl stress, oxidative stress, and inflammatory markers. These findings identify NAR as a representative ACR-trapping constituent of <i>A. roxburghii</i>.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104585"},"PeriodicalIF":9.2,"publicationDate":"2026-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13677956/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149223665","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":"Goat and cow milk merits distinct nutritional and functional properties based on simulated gastrointestinal digestion of infant.","authors":"Jiaxin Chen, Ruikai Zhu, Linjun Wu, Jian Kuang, Xiangyu Bian, Xiaoqiong Li, Weiwei Wang, Wenjie Kang, Shanbo Mu, Bryan Yanwen Liu, Ke Zhao, Jinjun Li","doi":"10.1016/j.fochx.2026.104582","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104582","url":null,"abstract":"<p><p>The nutritional and functional properties of goat and cow milk in digestive tract of infant is unclear. Applying simulated infant gastrointestinal digestion method, this study aims to systematically compare digestibility, peptide profiling, and immunomodulatory role of goat and cow milk, and further characterize their role in regulating homeostasis of gut microbiota and metabolism. It's found that the degree of hydrolysis and number of detected peptides was higher in goat milk (GM), while the relative abundance of predicted allergic peptides was higher in cow milk (CM). In addition, the expression of <i>IL-1β</i> and/or <i>IL-6</i> in colonic organoids was elevated after GM or CM digesta intervention. Furthermore, GM and CM showed distinct effects on the composition of gut microbiota and metabolite profiles in an <i>in vitro</i> hindgut fermentation system using infant fecal inocula. The results provide basis for future applications of GM and CM in infant feeding, and further validation is required.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104582"},"PeriodicalIF":9.2,"publicationDate":"2026-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13679301/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149227496","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":"Quantitative evaluation of quality indicators and flavor characteristics of the same variety of chili from different producing areas of China: An integrated multivariate analysis.","authors":"Wenxin Li, Yong Yin, Peng Zhou, Jia Yan, Yongping Wang, Xiaojing Sun, Ju Chen, Min Lu, Xueya Wang, Jianwen He","doi":"10.1016/j.fochx.2026.104589","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104589","url":null,"abstract":"<p><p>This study investigated the effects of different producing areas on the quality of the chili pepper variety Layan 12, encompassing chemical properties, volatile flavor components, untargeted metabolites, and meteorological factors. Significant quality variations were observed among the four regions. A total of 103 volatile flavor compounds were identified, of which 11 were classified as differential compounds. Notably, concentrations of beta-cyclocitral and dihydroactinidiolide were higher in samples from Guizhou. Untargeted metabolomics revealed 3419 metabolites, among which 5 were annotated as key characteristic components. Correlation analysis indicated that global radiation, relative humidity, temperature, and diurnal temperature range are important environmental factors associated with chili fruit quality formation. Principal component analysis demonstrated that Guizhou achieved the highest comprehensive score, followed by Henan and Inner Mongolia. These findings provide a scientific basis for the selection of optimal chili producing areas.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104589"},"PeriodicalIF":9.2,"publicationDate":"2026-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13677961/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149223741","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":"Dietary substitution with space-mutated <i>Arundo donax</i> L. remodels carnitine-mediated lipid oxidation and improves mutton flavor in Hu sheep.","authors":"Yajing Nie, Liming Zhang, Chengxing Han, Xujie Li, Yi Wu, Chunhui Wang, Youji Ma","doi":"10.1016/j.fochx.2026.104555","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104555","url":null,"abstract":"<p><p>Space-mutated <i>Arundo donax</i> L. (SA) is a novel stress-tolerant forage crop developed through space-induced mutagenesis. The study aimed to investigate how SA modulates lamb flavor through carnitine-mediated lipid metabolic remodeling and alterations in volatile flavor profiles. In this study, thirty Hu lambs were randomly assigned to three dietary groups: control (CK), SA replacing alfalfa (T1), and SA replacing protein supplements (T2). As a result, lipidomics identified 1098 lipids, including 113 and 98 differential lipids in CK vs. T1 and CK vs. T2, respectively. HS-SPME-GC-MS detected 535 volatile compounds, with 201 and 30 differential volatile compounds, respectively. Relative odor activity value (ROAV) analysis identified 43 key odor-active compounds (ROAV ≥1). Correlation analysis revealed significant positive associations between acylcarnitines and key volatile compounds. These findings provide new insights into SA-mediated lipid metabolic remodeling and flavor regulation, supporting its potential as a nutritional strategy for improving lamb flavor.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104555"},"PeriodicalIF":9.2,"publicationDate":"2026-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13677265/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149223604","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":"Liquid pre-fermentation induced starch structural reorganization improves quality and reduces starch digestibility in Tartary buckwheat hollow noodles.","authors":"Gen Ma, Lin Wang, Xinyu Xu, Jianxiong Chen, Junru Wang, Linsen Mei, Yang Lu, Lihua Wang, Hongyou Li, Yan Wan, Jianglin Zhao, Liangzhen Jiang, Dabing Xiang","doi":"10.1016/j.fochx.2026.104566","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104566","url":null,"abstract":"<p><p>To address the high glycemic response of traditional wheat hollow noodles and quality deterioration associated with Tartary buckwheat flour incorporation, this study compared four fermentation methods: direct dough fermentation (DDFNs), liquid pre-fermentation (LpFNs), sourdough fermentation (SDFNs), and liquid pre-fermentation and sourdough fermentation (LpF + SDFNs). LpFNs demonstrated the most favorable overall performance, increasing resistant starch from 32.0% to 45.0% and reducing eGI from 77.61 to 66.10, while also improving textural and cooking properties, ultimately achieving the highest sensory score. Multiscale characterization revealed that LpFNs enhanced short-range molecular order and relative crystallinity, forming a denser, more continuous matrix, which is consistent with the observed improvements in quality and reduced starch digestibility. In contrast, SDFNs and LpF + SDFNs exhibited weaker network continuity and less favorable texture, while DDFNs resulted in a smaller reduction in starch digestibility. These findings support LpFNs as a promising strategy for developing Tartary buckwheat staple foods.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104566"},"PeriodicalIF":9.2,"publicationDate":"2026-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13678018/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149223696","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}