Food Chemistry: X最新文献_第3页

Dual-omics strategy for selecting optimal fermentation strains in traditional koumiss production

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-21 DOI: 10.1016/j.fochx.2025.102407

Xiaoyan Wang , Zhixin Zhao , Feiyan Zhao , Yu Li , Yinsuo Liang , Runzhi Zhou , Shijia Shen , Jie Yu , Wenjun Liu , Bilige Menghe

{"title":"Dual-omics strategy for selecting optimal fermentation strains in traditional koumiss production","authors":"Xiaoyan Wang , Zhixin Zhao , Feiyan Zhao , Yu Li , Yinsuo Liang , Runzhi Zhou , Shijia Shen , Jie Yu , Wenjun Liu , Bilige Menghe","doi":"10.1016/j.fochx.2025.102407","DOIUrl":"10.1016/j.fochx.2025.102407","url":null,"abstract":"<div><div>Koumiss is a fermented mare’s milk beverage with a long history. However, due to the current lack of specialized starters, the product quality is unstable. Therefore, we used dual-omics combined with pure culture technology to screen out strains with excellent fermentation performance for koumiss. The results showed that: (1) The dominant species in koumiss were mainly <em>Lactobacillus</em> and <em>Lactococcus</em>, and metabolites such as arachidonic acid and ascorbic acid were significantly enriched in koumiss. (2) There was a significant correlation between specific microbial species and metabolites. (3) Through preliminary screening using experiments such as milk-based curdling experiments and acid resistance tests, and then rescreening through fermentation tests, five strains with excellent fermentation characteristics were screened out. They are <em>Lacticaseibacillus paracasei</em> SXM-5, <em>Lactobacillus kefianofaciens</em> MGE42–8, <em>Lactobacillus helveticus</em> CFS12–11–1, <em>Saccharomyces cerevisiae</em> PFD-2, and <em>Kluyveromyces marxianus</em> PYM-1. The screened strains supply microbial resources for koumiss products and boost the development of milk beverages.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102407"},"PeriodicalIF":6.5,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704587","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

Multifaceted roles of foam-mat freeze-dried catechins nanoencapsulation to enhance catechins stability and bioaccessibility, and quality of green tea catechins-fortified milk

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-21 DOI: 10.1016/j.fochx.2025.102391

Anchalee Ruengdech , Dharmendra K. Mishra , Ubonrat Siripatrawan

{"title":"Multifaceted roles of foam-mat freeze-dried catechins nanoencapsulation to enhance catechins stability and bioaccessibility, and quality of green tea catechins-fortified milk","authors":"Anchalee Ruengdech , Dharmendra K. Mishra , Ubonrat Siripatrawan","doi":"10.1016/j.fochx.2025.102391","DOIUrl":"10.1016/j.fochx.2025.102391","url":null,"abstract":"<div><div>Catechins, widely used as functional ingredients and health supplements, face usage limitations due to their poor stability and bioaccessibility. In this study, encapsulation techniques including nanoemulsion and foam-mat freeze-drying were utilized to enhance the stability and bioaccessibility of catechins. Catechins nanoemulsion (CaNE) was ultrasonically fabricated and foam-mat freeze-dried CaNE (FD-CaNE) was prepared by mixing with a blend of maltodextrin and gum arabic as wall material and foaming with hydroxypropyl methylcellulose before freeze drying. Unencapsulated catechins (UN-Ca), CaNE, and FD-CaNE were fortified in pasteurized milk to improve its functional properties. FD-CaNE was shown to be the best at preserving total flavonoid content (TFC) and catechins' antioxidant activity (AA), retarding lipid oxidation, and inhibiting bacterial growth. In vitro gastrointestinal digestion test, digested CaNE and FD-CaNE showed better bioaccessibility of catechins by having higher percentage of TFC recovery and AA than the digested UN-Ca. This study has proved that FD-CaNE can be used as bioactive food ingredients to enhance the stability and bioaccessibility of catechins in food matrices and digestive system, and to improve quality and shelf life of catechins-fortified milk.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102391"},"PeriodicalIF":6.5,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704601","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

Taste characteristics and symbolic metabolites of Rougui tea with different grades in China

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-21 DOI: 10.1016/j.fochx.2025.102405

Jianghua Ye , Yangxin Luo , Yuhua Wang , Yulin Wang , Tingting Wang , Yankun Liao , Junbin Gu , Xiaoli Jia , Qi Zhang , Haibin Wang

引用次数: 0

Trash to treasure: Potential antifreeze peptide from Litopenaeus vannamei head via ultrasound-assisted autolysis

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-21 DOI: 10.1016/j.fochx.2025.102395

Mingtang Tan , Mei Han , Yingyu Zhou , Zhongqin Chen , Wenhong Cao

{"title":"Trash to treasure: Potential antifreeze peptide from Litopenaeus vannamei head via ultrasound-assisted autolysis","authors":"Mingtang Tan , Mei Han , Yingyu Zhou , Zhongqin Chen , Wenhong Cao","doi":"10.1016/j.fochx.2025.102395","DOIUrl":"10.1016/j.fochx.2025.102395","url":null,"abstract":"<div><div>This study aimed to separate and purify antifreeze peptides (AFP) from the autolysate of <em>Litopenaeus vannamei</em> head, and the peptide sequences with antifreeze activity were identified to elucidate the potential antifreeze mechanisms. The initial fractionation of autolysate revealed that the pk1 fraction with less than 3 kDa molecular weight exhibited the highest thermal hysteresis activity (2.28 °C). Notably, the component pk1-A with the strongest antifreeze activity (2.80 °C) was further separated by using a Sephadex G-15 gel filtration column. The results of bioinformatics and computer-assisted techniques indicated that 26 types of peptides from pk1-A were identified as AFP. Among these, KQVHPDTGISSK was selected as a potential <em>Litopenaeus vannamei</em> head antifreeze peptide (LvAFP). The active site (Lys residue) of LvAFP was discovered to strongly interact with water molecules <em>via</em> hydrogen bonding, thereby inhibiting the formation and recrystallization of ice crystals. Therefore, the preparation of LvAFP could improve the high-value utilization of shrimp byproducts.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102395"},"PeriodicalIF":6.5,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143684473","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

Assessing the efficacy of washing methods in reducing multi-pesticide residues in Brown, milled long, and milled basmati Rice

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-20 DOI: 10.1016/j.fochx.2025.102400

Filipa Carreiró , Sílvia Cruz Barros , Carla Brites , Patricia Cazón , Duarte Torres , Fernando Ramos , Ana Sanches Silva

{"title":"Assessing the efficacy of washing methods in reducing multi-pesticide residues in Brown, milled long, and milled basmati Rice","authors":"Filipa Carreiró , Sílvia Cruz Barros , Carla Brites , Patricia Cazón , Duarte Torres , Fernando Ramos , Ana Sanches Silva","doi":"10.1016/j.fochx.2025.102400","DOIUrl":"10.1016/j.fochx.2025.102400","url":null,"abstract":"<div><div>Pesticides are vital for protecting crops from diseases but pose risks to human health and the environment, requiring careful evaluation. This study examines pesticide residues in rice and strategies for their removal. Brown, long-milled, and basmati-milled rice samples were spiked with 121 pesticides from different categories (e.g., carbamates, organophosphates, neonicotinoids, triazolobenzothiazoles) at 20 and 50 μg/mL to evaluate residue levels. Pesticides were extracted using the QuEChERS (quick, easy, cheap, effective, rugged, and safe) method and analyzed via High Performance Liquid Chromatography coupled with mass spectrometry. Residue removal was tested using washing methods with and without vinegar. Results showed that long-grain milled rice had higher pesticide residues, and adding vinegar significantly enhanced their removal. These findings contribute to improving food safety practices by providing insights into effective pesticide residue mitigation in rice.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102400"},"PeriodicalIF":6.5,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143714247","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

Recent progress in the application of chromatography-coupled mass-spectrometry in the analysis of contaminants in food products

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-20 DOI: 10.1016/j.fochx.2025.102397

Zhuzi Chen , Zamar Daka , Liying Yao , Jiamin Dong , Yuqi Zhang , Peiqi Li , Kaidi Zhang , Shunli Ji

{"title":"Recent progress in the application of chromatography-coupled mass-spectrometry in the analysis of contaminants in food products","authors":"Zhuzi Chen , Zamar Daka , Liying Yao , Jiamin Dong , Yuqi Zhang , Peiqi Li , Kaidi Zhang , Shunli Ji","doi":"10.1016/j.fochx.2025.102397","DOIUrl":"10.1016/j.fochx.2025.102397","url":null,"abstract":"<div><div>An increasing concern has marked the past few years for food quality and safety, not only by the research community but also among the general public. Due to the increasing prevalence of emerging contaminants/analogues in various food matrices, significant efforts have been focused on developing green extraction, matrix preparation, multi-targeted, and potentially multi-matrix techniques that minimize waste generation, cost, and the use of organic reagents to optimize recyclability throughout the analytical procedure. This, therefore, not only guarantees consumer protection through food safety but also contributes to progress in green analysis, ultimately preventing the one-step forward and two-steps back phenomenon of ensuring food safety while damaging the environment. In this review, we provide an integrated, concise, and comprehensive timeline of the research endeavours in the application of chromatography coupled with mass spectrometry in the analysis of contaminants in plant-, aquatic-, and animal-derived food matrices.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102397"},"PeriodicalIF":6.5,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143684477","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

Investigating the role of Lactococcus lactis D1813, salinity, and dissolved oxygen on the nutritional, chromatic, and textural profile of Litopenaeus vannamei

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-19 DOI: 10.1016/j.fochx.2025.102404

Muhammad Adil , Guo Xinbo , Junpeng Cai , Muhammad Waseem , Muhammad Faisal Manzoor , Crossby Osei Tutu

{"title":"Investigating the role of Lactococcus lactis D1813, salinity, and dissolved oxygen on the nutritional, chromatic, and textural profile of Litopenaeus vannamei","authors":"Muhammad Adil , Guo Xinbo , Junpeng Cai , Muhammad Waseem , Muhammad Faisal Manzoor , Crossby Osei Tutu","doi":"10.1016/j.fochx.2025.102404","DOIUrl":"10.1016/j.fochx.2025.102404","url":null,"abstract":"<div><div>The present study investigated the effect of <em>L. lactis</em> D1813, salinity (8 and 25 ppt), dissolved oxygen (8.5 and 3.5 mg/L), and freshwater shrimp reared in natural freshwater conditions (0 ppt salinity, ∼7.5 mg/L DO) without probiotic addition on its nutritional, chromatic and textural profile. Among the nutritional composition results, the highest protein, ash, and fiber contents were observed in the Huang group meat, i.e., 15.25, 4.50, and 3.99 g/100 g, respectively. Likewise, the results for the analysis of the mineral anticipated that the highest levels of K, Cu, Se, Fe, and Zn were found in Huang head group, i.e., 536, 6.3, 603, 9.2 and 4.6 mg/kg, respectively with high levels of astaxanthin, i.e., 270 μg/g. The Huang meat group also observed maximum chewiness and cohesiveness, i.e., 79.5 and 0.4, respectively. Furthermore, the results for amino acids elucidated the presence of the highest concentrations in the Huang meat group, such as isoleucine, valine, threonine, methionine, and arginine, i.e., 1.85, 1.33, 1.17, 1.44, and 1.33 g/100 g, respectively when compared with control. The highest levels of polyunsaturated fatty acids, such as eicosapentaenoic acid and docosahexaenoic acid, were observed in the Huang head group, i.e., 11.29 and 5.57 g/100 g. Our findings suggest that using L. <em>lactis</em> D1813 as probiotics along with the salinity and dissolved oxygen of 8 ppt and 7.5 mg/L significantly improves the nutritional profile of L. <em>vannamei</em> with better nutrient efficiencies. Furthermore, the study suggests probing the different probiotics in shrimp physiology, such as immune response and disease resistance.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102404"},"PeriodicalIF":6.5,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704599","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

Regulation of corn starch on the properties of tremella polysaccharide-egg white protein-orange juice composite gel and its application in 3D printing

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-19 DOI: 10.1016/j.fochx.2025.102382

Lili Liu , Beibei Shao , Wanlin Yang , Weiwei Cheng , Yue Ding , Feng Xiao

{"title":"Regulation of corn starch on the properties of tremella polysaccharide-egg white protein-orange juice composite gel and its application in 3D printing","authors":"Lili Liu , Beibei Shao , Wanlin Yang , Weiwei Cheng , Yue Ding , Feng Xiao","doi":"10.1016/j.fochx.2025.102382","DOIUrl":"10.1016/j.fochx.2025.102382","url":null,"abstract":"<div><div>The purpose of this paper was to explore the regulation of corn starch (CS) on tremella fuciformis polysaccharide-egg white protein-orange juice (TFP-EWP-OJ) composite gel to develop a new 3D printing material. The results showed that the cylinder of TFP-EWP-OJ composite gel with 0.12 g/mL CS added had the best 3D printing structure and highest printing accuracy. This was an indication that materials with suitable viscosity, hardness, and flowability were more suitable for 3D printing. The nozzle diameter and printing speed were selected to be 1.20 mm and 35 mm/s, respectively. The TFP-EWP-OJ composite gel had greater apparent viscosity and hardness as well as weaker fluidity and a denser network structure with increasing CS concentration. This suggested that the 3D printing performance of TFP-EWP-OJ composite gel can be improved by the incorporation of CS. Furthermore, fourier transform infrared spectroscopy (FT-IR) indicated that no new covalent bonds were formed between CS and the TFP-EWP-OJ composite gel.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102382"},"PeriodicalIF":6.5,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143684468","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

Tailored anthocyanin delivery through modulating -COOH groups in pH-responsive peptide gels

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-19 DOI: 10.1016/j.fochx.2025.102401

Wenjun Li , Qianqian Bie , Jianling Li , Wenjie Yang , Pengliang Cao , Wenyu Yang , Xianggui Chen , Pengfei Chen

{"title":"Tailored anthocyanin delivery through modulating -COOH groups in pH-responsive peptide gels","authors":"Wenjun Li , Qianqian Bie , Jianling Li , Wenjie Yang , Pengliang Cao , Wenyu Yang , Xianggui Chen , Pengfei Chen","doi":"10.1016/j.fochx.2025.102401","DOIUrl":"10.1016/j.fochx.2025.102401","url":null,"abstract":"<div><div>With the continuous advancement of precision nutrition, researchers have increasingly recognized the need for tailored, stable delivery of food bioactive compounds, such as anthocyanins, in response to the varying conditions of the gastrointestinal (GI) environment. In this proof-of-concept study, we hypothesize that by modulating the number of pH-responsive -COOH groups in peptide gels, we can precisely control their pH responsiveness, rheological properties, and other physicochemical characteristics, enabling efficient anthocyanin delivery under diverse GI conditions. Our experiments demonstrate that increasing the number of -COOH groups and amino acids in the peptide sequence enhances the pH responsiveness, rheological properties, and stability of anthocyanin molecules within the gels, without compromising their biocompatibility or altering their release rate. These results validate our hypothesis and offer a customizable solution for meeting the diverse delivery needs of gastrointestinal environments. It may enrich the tools available for precise nutritional delivery, enhancing their bioavailability and therapeutic potential.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102401"},"PeriodicalIF":6.5,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704589","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

Protein composition and nutritional evaluation of three Polygonatum Mill species: A comparative analysis

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-19 DOI: 10.1016/j.fochx.2025.102390

Chenxing Liu , Yan Cao , Yuqi Zhao , Shengmin Lu , Qile Xia

{"title":"Protein composition and nutritional evaluation of three Polygonatum Mill species: A comparative analysis","authors":"Chenxing Liu , Yan Cao , Yuqi Zhao , Shengmin Lu , Qile Xia","doi":"10.1016/j.fochx.2025.102390","DOIUrl":"10.1016/j.fochx.2025.102390","url":null,"abstract":"<div><div><em>Polygonatum</em> Mill. (Asparagaceae) is an edible crop with great potential for development in China. This study focused on the analysis of protein components from <em>Polygonatum kingianum</em> Coll. et Hemsl (DHJ), <em>P. cyrtonema</em> Hua (DHHJ), and <em>P. sibiricum</em> Red (HJ). DHJ exhibited the lowest protein content (83.2 mg/g), the highest essential AA rate (23.6 %), the highest degree of protein hydrolysis (13.5 %), and the highest PDCAAS (0.57). DHHJ had the highest protein contents (189.8 mg/g), the lowest rate of essential AA (21.6 %), the lowest degree of protein hydrolysis (10.8 %), and the lowest PDCAAS (0.42). The first limiting AA was found to be Lys for DHHJ and Lys/Leu for DHJ and HJ. 96 carbohydrate, 61 amino acid, and 83 energy metabolism-related differential proteins were identified. Protein A0A5P1F9I9 and <span><span>Q5EER7</span><svg><path></path></svg></span> were highly related to the digestive and nutritional properties. This study could provide an essential reference for better utilizing the <em>Polygonatum</em> protein component.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102390"},"PeriodicalIF":6.5,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143684475","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