Food Chemistry: X最新文献_第3页

Rapid discrimination and quantification of chemotypes in Perillae folium using FT-NIR spectroscopy and GC–MS combined with chemometrics 利用傅立叶变换近红外光谱仪和气相色谱-质谱仪，结合化学计量学，快速鉴别和量化紫苏叶中的化学类型

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-10-05 DOI: 10.1016/j.fochx.2024.101881

Dai-xin Yu , Cheng Qu , Jia-yi Xu , Jia-yu Lu , Di-di Wu , Qi-nan Wu

引用次数: 0

Evaluating of effects for the sequence fermentation with M. pulcherrima and I. terricola on mulberry wine fermentation: Physicochemical, flavonoids, and volatiles profiles 评估桑葚菌和赤霉菌顺序发酵对桑葚酒发酵的影响：理化、类黄酮和挥发性物质概况

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-10-05 DOI: 10.1016/j.fochx.2024.101869

Haotian Xu , Zeyu Wang , Zhenyang Qin, Minwei Zhang, Yanan Qin

{"title":"Evaluating of effects for the sequence fermentation with M. pulcherrima and I. terricola on mulberry wine fermentation: Physicochemical, flavonoids, and volatiles profiles","authors":"Haotian Xu , Zeyu Wang , Zhenyang Qin, Minwei Zhang, Yanan Qin","doi":"10.1016/j.fochx.2024.101869","DOIUrl":"10.1016/j.fochx.2024.101869","url":null,"abstract":"<div><div>This study investigates the variation of physicochemical, flavonoids, and volatiles during sequential fermentation which <em>Metschnikowia pulcherrima</em> and <em>Issatchenkia terricola</em> as sequential co-fermenters and a single fermentation by <em>Saccharomyces cerevisiae</em> in mulberry wine. Sequential fermentation shown that β-glucosidase activity greater and fermentation time declined to 144 h. In addition, 11 flavonoids (apigenin-5-O-glucoside, aromadendrin-7-O-glucoside, kaempferol-3,7-O-diglucoside, and so on) were significantly increased. Significant differences were found between types of metabolic products enriched in flavone and flavonol biosynthesis and anthocyanins biosynthesis, with an enrichment ratio of 46.15 % and 23.08 %, respectively. 16 apple-scented compounds (2-Buten-1-one, (E)-1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-, Butanoic acid, (Z)-3-hexenyl ester, 3-methyl-1-methylethyl-Butanoic acid ester, and so on), 5 rose-scented (e.g. benzyl alcohol, ethyl geranate, hydrocinnamic acid), and 4 balsamic-scented compounds ((−)-myrtenol, benzoic acid 1-methylethyl ester, benzyl alcohol, p-cymen-7-ol) were distinctively present. Interestingly, tryptophan metabolism and indole alkaloid biosynthesis are only enriched in sequential fermentation.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101869"},"PeriodicalIF":6.5,"publicationDate":"2024-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142426618","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

High-concentrate diet decreases lamb fatty acid contents by regulating bile acid composition 高浓缩日粮通过调节胆汁酸组成降低羊肉脂肪酸含量

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-10-05 DOI: 10.1016/j.fochx.2024.101871

Kaizhi Zheng , Liangyong Guo , Yang Cao , Yuyang Yin , Hui Gao , Xiaowei Zhang , Junfang Jiang , Jinbing Li , Xin Huang , Kui Li , Sangang He

{"title":"High-concentrate diet decreases lamb fatty acid contents by regulating bile acid composition","authors":"Kaizhi Zheng , Liangyong Guo , Yang Cao , Yuyang Yin , Hui Gao , Xiaowei Zhang , Junfang Jiang , Jinbing Li , Xin Huang , Kui Li , Sangang He","doi":"10.1016/j.fochx.2024.101871","DOIUrl":"10.1016/j.fochx.2024.101871","url":null,"abstract":"<div><div>Feeding sheep with high-concentrate diet (HCD) to shorten production cycle is a well-developed feeding strategy to increase lamb production. Here, metabolomics were performed to explore the mechanism that HCD changes lamb nutrition composition. Differential metabolites were enriched in primary bile acid biosynthesis. Significantly higher content of bile acids including taurodeoxycholic acid sodium salt (TDCA), taurochenodeoxycholic acid sodium salt (TCDCA) and taurocholic acid (TCA) was observed in lamb of HCD, while the content of lithocholic acid (LCA), cholic acid (CA), chenodeoxycholic acid (CDCA) and Chenodeoxycholic acid-3-beta-D-glucuronide (CDCA-3Gln) were higher in the controls. Furthermore, a significantly decreased content of fatty acids was observed in lamb of HCD group. Finally, primary skeletal cells treated with CA or TCA showed a significant decrease in contents of fatty acids, while TCA showed a stronger effect in decreasing fatty acid contents. Collectively, we suggest that HCD decreases lamb fatty acid contents by regulating bile acid composition.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101871"},"PeriodicalIF":6.5,"publicationDate":"2024-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142426620","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

Assessment of the impact of microwave roasting on nutrient content, lipid profile, and oxidative stability of pomegranate seed oil 评估微波焙烧对石榴籽油营养成分、脂质特征和氧化稳定性的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-10-05 DOI: 10.1016/j.fochx.2024.101875

Mohammed Amakhmakh , Ahmed Hajib , Walid Belmaghraoui , Hicham Harhar , El Asri Mohammed , Waleed Al Abdulmonem , Khang Wen Goh , Abdelhakim Bouyahya , Abdeslam Meliani

{"title":"Assessment of the impact of microwave roasting on nutrient content, lipid profile, and oxidative stability of pomegranate seed oil","authors":"Mohammed Amakhmakh , Ahmed Hajib , Walid Belmaghraoui , Hicham Harhar , El Asri Mohammed , Waleed Al Abdulmonem , Khang Wen Goh , Abdelhakim Bouyahya , Abdeslam Meliani","doi":"10.1016/j.fochx.2024.101875","DOIUrl":"10.1016/j.fochx.2024.101875","url":null,"abstract":"<div><div>The pomegranate, <em>Punica granatum</em> L<em>.</em> (<em>Punicaceae</em>), stands as one of the most widely employed oils in the cosmetic industry. However, due to its higher content of conjugated linoleic acid, its susceptibility to oxidation is a major challenge, with the most prominent being punicic acid. This study aimed to evaluate the effects of traditional roasting in a microwave on the lipid content, nutritional value, and oxidative stability of Moroccan pomegranate seed oil. The findings indicated a rise in the amount of oil after 15 min of roasting at 650 W, the amount of oil rose from 27.03 to 30.10 (g/100 g). However, the protein content, UV absorbance values, iodine, and saponification values were not significantly affected by a longer roasting time. The peroxide value increases with roasting (1.00 to 5.00 M.eq. O<sub>2</sub>/kg oil). The roasting process under 350 W did not significantly alter the fatty acid composition. The total tocopherol content exhibits a decrease with increasing roasting time and power, ranging from 333.36 mg/100 g for unroasted seeds to 316.84 mg/100 g for seeds roasted under the conditions of 650 W for 15 min. The roasting process has proven to be critical for the immediate and long-term preservation of the nutritional and physico-chemical properties of pomegranate seed oil.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101875"},"PeriodicalIF":6.5,"publicationDate":"2024-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142426687","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

Machine learning discrimination and prediction of different quality grades of sauce-flavor baijiu based on biomarker and key flavor compounds screening 基于生物标记物和关键风味化合物筛选的机器学习识别和预测酱香型白酒的不同质量等级

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-10-05 DOI: 10.1016/j.fochx.2024.101877

Shuai Li , Tao Li , Yueran Han , Pei Yan , Guohui Li , Tingting Ren , Ming Yan , Jun Lu , Shuyi Qiu

{"title":"Machine learning discrimination and prediction of different quality grades of sauce-flavor baijiu based on biomarker and key flavor compounds screening","authors":"Shuai Li , Tao Li , Yueran Han , Pei Yan , Guohui Li , Tingting Ren , Ming Yan , Jun Lu , Shuyi Qiu","doi":"10.1016/j.fochx.2024.101877","DOIUrl":"10.1016/j.fochx.2024.101877","url":null,"abstract":"<div><div>The quality grade of base <em>Baijiu</em> directly determines the final quality of sauce-flavor <em>Baijiu</em>. However, traditional methods for assessing these grades often rely on subjective experience, lacking objectivity and accuracy. This study used GC-FID, combined with quantitative descriptive analysis (QDA) and odor activity value (OAV), to identify 27 key flavor compounds, including acetic acid, propionic acid, ethyl oleate, and isoamyl alcohol etc., as crucial contributors to quality grade differences. Sixteen bacterial biomarkers, including <em>Komagataeibacter</em> and <em>Acetobacter</em> etc., and 7 fungal biomarkers, including <em>Aspergillus</em> and <em>Monascus</em> etc., were identified as key microorganisms influencing these differences. Additionally, reducing sugar content in <em>Jiupei</em> significantly impacted base <em>Baijiu</em> quality. Finally, 11 machine learning classification models and 9 prediction models were evaluated, leading to the selection of the optimal model for accurate quality grade classification and prediction. This study provides a foundation for improving the evaluation system of sauce-flavor <em>Baijiu</em> and ensuring consistent quality.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101877"},"PeriodicalIF":6.5,"publicationDate":"2024-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142426610","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

Modification approaches of walnut proteins to improve their structural and functional properties: A review 改善核桃蛋白质结构和功能特性的改性方法：综述

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-10-03 DOI: 10.1016/j.fochx.2024.101873

Min Yang, Yunkun Zhu, Jiangxia Xu, Zhongkai Zhao, Liang Wang, Jie Yang, Minwei Zhang

{"title":"Modification approaches of walnut proteins to improve their structural and functional properties: A review","authors":"Min Yang, Yunkun Zhu, Jiangxia Xu, Zhongkai Zhao, Liang Wang, Jie Yang, Minwei Zhang","doi":"10.1016/j.fochx.2024.101873","DOIUrl":"10.1016/j.fochx.2024.101873","url":null,"abstract":"<div><div>Walnut protein has a high gluten content and compact structure, which limits its water solubility and affects its applications. Therefore, improving the sustainability of walnut proteins is an urgent issue that must be addressed. Physical modification can directly alter the structure of walnut proteins, leading to enhanced functional properties. Chemical modifications typically involve the introduction of exogenous substances that react with walnut proteins to obtain novel products with improved processing attributes. As a highly specific modification technique, biomodification uses enzymes or microorganisms to break down walnut proteins into small peptide molecules or cross-link them to form soluble polymers, thereby enhancing their functional properties and bioactivity. This review presents various methods for modifying walnut proteins and their effects on the structure and functional properties of walnut proteins. The challenges associated with the application and development of these unique technologies are also discussed.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101873"},"PeriodicalIF":6.5,"publicationDate":"2024-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142426617","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

Effect of 6-gingerol on oxidative stability and quality characteristics of mutton meatballs during refrigerated storage 6-gingerol 对冷藏贮藏期间羊肉丸氧化稳定性和质量特性的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-10-02 DOI: 10.1016/j.fochx.2024.101865

Jiamei Li , Lijie Wang , Hongyan Mu , Geyi Ren , Mengyao Ge , Juan Dong , Qingling Wang , Jingtao Sun

引用次数: 0

In vitro digestion and fecal fermentation behaviors of exopolysaccharide from Morchella esculenta and its impacts on hypoglycemic activity via PI3K/Akt signaling and gut microbiota modulation 摩氏菌外多糖的体外消化和粪便发酵行为及其通过 PI3K/Akt 信号传导和肠道微生物群调节对降糖活性的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-10-02 DOI: 10.1016/j.fochx.2024.101870

Weihong Guo , Xuerui Wang , Biao Wang , Yajie Zhang , Fengyun Zhao , Yuling Qu , Liang Yao , Jianmin Yun

{"title":"In vitro digestion and fecal fermentation behaviors of exopolysaccharide from Morchella esculenta and its impacts on hypoglycemic activity via PI3K/Akt signaling and gut microbiota modulation","authors":"Weihong Guo , Xuerui Wang , Biao Wang , Yajie Zhang , Fengyun Zhao , Yuling Qu , Liang Yao , Jianmin Yun","doi":"10.1016/j.fochx.2024.101870","DOIUrl":"10.1016/j.fochx.2024.101870","url":null,"abstract":"<div><div>This study aimed to evaluate the effects of gastrointestinal digestion on the physicochemical properties and hypoglycemic activity of extracellular polysaccharides from <em>Morchella esculenta</em> (MEPS). The results showed that the MEPS digestibility was 22.57 % after saliva-gastrointestinal digestion and only partial degradation had occurred. Contrarily, after 48 h of fecal fermentation, its molecular weight and molar ratios of the monosaccharide composition varied significantly due to being utilized by human gut microbiota, and the final fermentation rate was 76.89 %. Furthermore, the MEPS-I, the final product of saliva-gastrointestinal digestion still retained significant hypoglycemic activity, it alleviated insulin resistance and increased the IR cells glucose consumption by activating PI3K/AKT signaling pathway. MEPS-I treatment reduced the proportion of <em>Firmicutes</em> to <em>Bacteroidetes</em>, and the relative abundance of beneficial bacteria that enhanced insulin sensitivity and glucose uptake was promoted. This research can provide a theoretical basis for the further development of <em>Morchella esculenta</em> as a health functional food.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101870"},"PeriodicalIF":6.5,"publicationDate":"2024-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142426606","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

Foodomics: A sustainable approach for the specific nutrition and diets for human health 食物组学：特定营养和饮食促进人类健康的可持续方法

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-10-02 DOI: 10.1016/j.fochx.2024.101872

Dipendra Kumar Mahato , Madhu Kamle , Shikha Pandhi , Surabhi Pandey , Akansha Gupta , Veena Paul , Rhythm Kalsi , Swati Agrawal , Dawrul Islam , Shubhra Khare , Ajey Singh , Pradeep Kumar , Safia Obaidur Rab , Mohd Saeed

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Revolutionizing the food industry: The transformative power of artificial intelligence-a review 食品工业的变革：人工智能的变革力量--回顾

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-10-01 DOI: 10.1016/j.fochx.2024.101867

Vilhouphrenuo Zatsu , Angel Elizabeth Shine , Joel M. Tharakan , Dayanand Peter , Thottiam Vasudevan Ranganathan , Saqer S. Alotaibi , Robert Mugabi , Abdullatif Bin Muhsinah , Muhammad Waseem , Gulzar Ahmad Nayik

{"title":"Revolutionizing the food industry: The transformative power of artificial intelligence-a review","authors":"Vilhouphrenuo Zatsu , Angel Elizabeth Shine , Joel M. Tharakan , Dayanand Peter , Thottiam Vasudevan Ranganathan , Saqer S. Alotaibi , Robert Mugabi , Abdullatif Bin Muhsinah , Muhammad Waseem , Gulzar Ahmad Nayik","doi":"10.1016/j.fochx.2024.101867","DOIUrl":"10.1016/j.fochx.2024.101867","url":null,"abstract":"<div><div>Artificial Intelligence (AI) is revolutionizing the food industry by optimizing processes, improving food quality and safety, and fostering innovation. This review examines AI's applications in food science, including supply chain management, production, sensory science, and personalized nutrition. It discusses techniques like knowledge-based expert systems, fuzzy logic, artificial neural networks, and machine learning, highlighting their roles in predictive maintenance, quality control, product development, and waste management. The integration of AI with sophisticated sensors enhances real-time monitoring and decision-making in food safety and packaging. However, challenges such as ethical concerns, data security, transparency, and high costs persist. AI is poised to advance sustainability by optimizing resource use, enhance food security through predictive analytics of crop yields, and drive innovation in personalized nutrition and supply chain automation, ensuring tailored products and efficient delivery. This paper underscores AI's transformative potential in the food industry while addressing the obstacles to its widespread adoption.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101867"},"PeriodicalIF":6.5,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142426711","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