Food Chemistry: X最新文献

{"title":"The difference between young and older ducks: Amino acid, free fatty acid, nucleotide compositions and breast muscle proteome.","authors":"Tiantian Gu, Mingcai Duan, Li Chen, Yong Tian, Wenwu Xu, Tao Zeng, Lizhi Lu","doi":"10.1016/j.fochx.2024.102117","DOIUrl":"10.1016/j.fochx.2024.102117","url":null,"abstract":"<p><p>Duck meat has a unique taste and nutritional value, but age probably affects meat quality. In this study, ducks of different ages (60-day-old, D60; 900-day-old, D900) were chosen, and the odor, taste, amino acid, nucleotide, and free fatty acid components of breast meat were evaluated to investigate the differences. The results showed that the amino acid contents of breast muscle in D900 ducks, especially in Asp (umami) and Thr (sweet), were richer than those in D60 ducks. In addition, the levels of guanosine-5'-monophosphate (GMP), inosine-5'-monophosphate (IMP), monounsaturated fatty acid (MUFA; C18:1 t), and polyunsaturated fatty acid (PUFA; C18:2) in D900 ducks were higher than those in D60 ducks. Proteomic approach was further performed to analyze the difference of breast muscle between young and older ducks in protein level. We found that 496 differentially expressed proteins (DEPs) were screened. GO and KEGG analysis mainly enriched in glycine, serine, and threonine metabolism, tyrosine metabolism, and pyruvate metabolism. Moreover, correlation analysis revealed that BPGM, ADH5, ME2, ME3, GLO1, and PDHB, were specifically correlated with amino acids, nucleotides, and free fatty acids in meat from D60 ducks, whereas only two proteins, GRHPR and COMT, showed specific correlations with amino acids, nucleotides, and free fatty acids in meat from D900 ducks. This study proposes several candidate protein biomarkers for older duck meat that should be evaluated in the future.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102117"},"PeriodicalIF":6.5,"publicationDate":"2024-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11732586/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142983261","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":"Characterization of differences in volatile compounds and metabolites of six varieties of potato with different processing properties.","authors":"Wenyuan Zhang, Liang Li, Yaqi Zhao, Haixia Yang, Xuejie Zhang, Zhanquan Zhang, Xue Wang, Zhenzhen Xu, Wanxing Wang, Jianjun Deng","doi":"10.1016/j.fochx.2024.102116","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.102116","url":null,"abstract":"<p><p>Potato is the fourth-most important food crop around the world, and most of the potatoes are used for foodstuffs and starch products. The aim of this paper is to identify the volatile compounds and metabolites in potatoes with different processing properties. The results showed large differences of volatile and metabolite compounds such as 2,4-Heptadienal and rhoifolin in potatoes and indicated the potential regulations between volatile compounds and metabolites. Moreover, the differences in volatile and metabolite compounds were compared between fresh eating and processing type potatoes. Compared to process type potatoes, fresh eating potatoes contained a higher proportion of aldehyde and alcohol compounds, but being lower in hydrocarbon, furan, and ketone compounds. Moreover, the different expressed metabolites were involved in the metabolism of amino acids, flavone and flavanol biosynthesis, and tryptophan metabolism. The Random forest showed that the fresh eating and processing type potatoes could be distinguished by the content of amino acids and phenols.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102116"},"PeriodicalIF":6.5,"publicationDate":"2024-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11741029/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143003064","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":"Characterizing the extractable proteins from tomato leaves - A proteomics study.","authors":"Marietheres Kleuter, Yafei Yu, Lukas Verdegaal, Francesco Pancaldi, Antoine H P America, Atze Jan van der Goot, Luisa M Trindade","doi":"10.1016/j.fochx.2024.102114","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.102114","url":null,"abstract":"<p><p>The ambition to utilize agricultural by-products has spotlighted tomato leaves as a promising source for plant-based proteins. High-yielding protein extractability is key for its industrial use, but previous studies reported decreased protein extractability at later stages of plant development. This study investigated the underlying factors in protein extractability through a comprehensive proteomics analysis across four plant developmental stages (vegetative, flowering, fruit-forming, mature-fruit). The findings linked reduced yields to a shift in leaf function, from anabolic to catabolic processes and (a)biotic stress responses. This functional shift is accompanied by decreased protein synthesis and increased protein degradation, leading to an overall decrease of the soluble protein fraction. Furthermore, incomplete extraction of soluble proteins from leaves of later developmental stages, suggested the presence of inhibitory molecules hindering the extraction process. These findings indicate that breeding strategies towards increased amounts of soluble proteins and reduced concentration of inhibitory molecules could enhance protein extraction yields.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102114"},"PeriodicalIF":6.5,"publicationDate":"2024-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11741079/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143003065","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":"Blue light irradiation combined with low-temperature storage further enhances postharvest quality of strawberries through improving antioxidant defense and cell wall metabolic activities.","authors":"Wei Lu, Wanqing Li, Keke Zhao, Xiaofeng Bai, Yuchang Zhang, Qingyun Li, Zhanjun Xue, Xin-Xin Wang","doi":"10.1016/j.fochx.2024.102115","DOIUrl":"10.1016/j.fochx.2024.102115","url":null,"abstract":"<p><p>Few studies have explored the impact of blue light-emitting diode (BL) irradiation combined with different storage temperatures on antioxidant defense and cell wall metabolic activities related to the quality deterioration of postharvest strawberries. This study investigates the effects of BL exposure as a non-chemical preservation strategy to improve the postharvest quality of strawberries stored at 22 °C and 8 °C. Over a 10-day storage period, BL irradiation significantly reduced respiratory and ethylene production rates, while preserving fruit firmness and increasing the contents of soluble sugar and total phenol at both temperatures. Additionally, increases of the enzymatic activities of antioxidant defense metabolism (e.g. superoxide dismutase (SOD) and peroxidase (POD)) accompanied with decreased levels of reactive oxygen species (ROS) (e.g. superoxide anion (O₂ ^-), and hydrogen peroxide (H₂O₂)) and the content of secondary metabolites (e.g. ascorbic acid (AsA)) accompanied with enhanced activities of ascorbate peroxidase (APX) and glutathione reductase (GR) were found in BL irradiated postharvest strawberries at the later stages of storage. Meanwhile, BL irradiation also mitigated the activity of cell wall-degrading enzymes, thereby reducing the degradation rates of protopectin (PP), cellulose (CEL), and hemicellulose (HCEL), while maintaining the structural integrity of cell walls. According to fuzzy mathematics analysis, the membership function values for BL irradiated postharvest strawberries at different storage temperatures ranked as follows: BL + 8 °C (0.60) > BL + 22 °C (0.52) > 8 °C (0.46) > 22 °C (0.36). These findings suggest that BL irradiation not only extends the shelf life of strawberries by modulating antioxidant defense and cell wall metabolic activities but also maintains their commercial quality, particularly under low-temperature storage conditions. Therefore, BL irradiation holds significant promise for minimizing quality deterioration in postharvest strawberries during cold storage.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102115"},"PeriodicalIF":6.5,"publicationDate":"2024-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11732085/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142983214","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":"Formation of volatile compounds in salt-mediated naturally fermented cassava.","authors":"Alberta N A Aryee, Christabel Tachie, Aleksei Kaleda","doi":"10.1016/j.fochx.2024.102101","DOIUrl":"10.1016/j.fochx.2024.102101","url":null,"abstract":"<p><p>Cassava is a starchy staple typically consumed in tropical countries; however, its high moisture content renders it susceptible to post-harvest deterioration. Fermentation has been used to improve shelf-life, functional properties, nutrient bioavailability, minimize toxic compounds, and alter aroma. In this study, the effect of added salt (5-25 %) on the pH, titratable acidity (TTA), and volatile compounds (VOCs) in cassava fermented was investigated. A sharp reduction in pH from 6.98 to 6.20 to 4.81-4.00 and concomitant increase in TTA (0.027-0.297 %) was observed in all the samples on day 2 except the 25 % added salt ferments. The 32 VOCs quantitated on day 50 by headspace solid-phase microextraction (HS-SPME) arrow coupled with gas chromatography-mass spectrometry (GC-MS) and classified as: alcohol (9), aldehydes (6), ketones (5), carboxylic acids (5), esters (3), nitriles (2), phenol (1) and hydrocarbon (1) were affected by the amount of added salt. PCA explained 68.50 % of the variance and cluster samples based on the similarities between the identified VOCs and showed that fermentation mediated by 15 % added salt presented a VOCs profile comparable to using 20 % of salt, with the former representing a lower cost. The addition of salt can be used to control acidification, adopted as an effective preservation technique, and mediate VOCs production during cassava fermentation.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102101"},"PeriodicalIF":6.5,"publicationDate":"2024-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11732480/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142983238","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":"Comparative analysis of antioxidant activity and content of (poly)phenolic compounds in cabernet sauvignon and merlot wines of Slovenian and Serbian vineyards.","authors":"Elvira Mavric-Scholze, Dušica Simijonović, Edina Avdović, Dejan Milenković, Sabina Šaćirović, Andrija Ćirić, Zoran Marković","doi":"10.1016/j.fochx.2024.102108","DOIUrl":"10.1016/j.fochx.2024.102108","url":null,"abstract":"<p><p>The individual (poly)phenols of red wines cultivated in two different Western Balkan wine-growing regions were determined using the HPLC method, while the ABTS and DPPH tests were employed to investigate antioxidant activity. The reduction potential of antioxidants was determined by FRAP assay. Five distinct classes of phenolic compounds, including phenolic acids, flavan-3-ols, flavonols, stilbenes, and anthocyanins, were identified. The analyzed wines showed very good antioxidant properties. All of the studied wines exhibited a very strong correlation between their antioxidant potential and the concentration of significant antioxidants. Phenolic components that were the most represented in the investigated samples were selected for the theoretical investigation of the antioxidant effect. For this purpose, epicatechin gallate and sinapic acid were used. Their concentrations in the tested samples ranged up to 132.76 mg/mL and 125.66 mg/mL. Theoretical aspects of reactions of the mentioned compounds towards DPPH and ABTS radicals were examined.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102108"},"PeriodicalIF":6.5,"publicationDate":"2024-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11732501/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142983202","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":"Probiotics fermentation enhanced the bioactive properties of <i>Gnaphalium affine</i> water extract and improved regulation ability of gut microbiota.","authors":"Qin Zhang, Shiying Yan, YuanYuan Luo, Zixin Meng, Zhihao Yu, Jian Zhao, Xiaojuan Wu, Yiming Tian, Guzhen Cui, Zhenghong Chen, Daoyan Wu","doi":"10.1016/j.fochx.2024.102106","DOIUrl":"10.1016/j.fochx.2024.102106","url":null,"abstract":"<p><p>This study investigated the probiotic potential of fermented beverages derived from <i>Gnaphalium affine</i> (<i>G. affine</i>). Three different beverages were prepared by fermenting <i>G. affine</i> water extract with <i>Limosilactobacillus fermentum</i> A6-3 (<i>L. fermentum</i> A6-3), <i>Lactobacillus reuteri</i> A27-1 (<i>L. reuteri</i> A27-1), or both for 48 h. The results demonstrated that bioactive compounds from <i>G. affine</i> promoted the growth of these two probiotics and preserved their viability for at least 28 days at 4 °C. Following fermentation, the concentrations of chlorogenic acid, coniferin, lactic acid, glycolic acid, and behenic acid were significantly elevated. Additionally, the <i>G. affine</i> fermented beverages promoted the growth of intestinal probiotics such as <i>Lactobacillus</i>, <i>Bifidobacterium</i>, while inhibiting pathogens like <i>Clostridium</i>, <i>Shigella</i>. Moreover, the <i>G. affine</i> fermented beverages exhibited beneficial effects, including antibacterial, antioxidant, anti-inflammatory activities. In conclusion, <i>G. affine</i> preserved the viability of probiotics, and probiotic, in turn, enhanced the beneficial functions of the <i>G. affine</i> fermented beverages.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102106"},"PeriodicalIF":6.5,"publicationDate":"2024-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11732517/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142983259","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":"Dynamics of linalool and its derivatives enantiomers in <i>Camellia sinensis</i> var. <i>A</i> <i>ssamica</i> \"Hainan dayezhong\".","authors":"Ying Zhou, Junjie Tian, Hainuo Hong, Yang Gao, Yunchuan He, Zeng-Rong Zhu","doi":"10.1016/j.fochx.2024.102109","DOIUrl":"10.1016/j.fochx.2024.102109","url":null,"abstract":"<p><p>We here analyzed changes in the proportion and content of chiral isomers of linalool and its derivatives in \"Hainan dayezhong\" throughout its life cycle from tea tree growth and tea manufacturing to brewing. The chiral isomers of aromatic compounds present in fresh tea leaves were found to undergo substantial diurnal and seasonal changes during tea tree growth, and their proportions varied slightly across different leaf positions. The chiral isomer content of linalool and its derivatives was consistently higher in stems than in leaves. Pest and disease stress significantly increased the proportion and content of type-<i>R</i> aroma. The proportion of chiral isomers underwent no considerable change during black tea manufacturing. However, their content varied dramatically among different processes. Diversity in the proportion and content of chiral isomers was observed in the wild tea tree. Further research should focus on breeding \"Hainan dayezhong\" wild resources to generate clones with high aroma quality.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102109"},"PeriodicalIF":6.5,"publicationDate":"2024-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11732153/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142983209","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":"Nutritional and antioxidative characterization, antimicrobial and sensorial stability of flaxseed powder supplemented mutton patties.","authors":"Raheel Suleman, Hira Choudhary, Muhammad Waseem, Jaza Maqbl Alshammari, Muhammad Muzamil, Huan Liu, Tariq Ismail, Muhammad Ammar Khan, Muhammad Qamar, Crossby Osei Tutu","doi":"10.1016/j.fochx.2024.102098","DOIUrl":"10.1016/j.fochx.2024.102098","url":null,"abstract":"<p><p>Oxidative stress and microbial growth deteriorate food quality and cause safety risks. Therefore, the present study was investigated to explore the nutritional, sensorial, anti-oxidative and anti-microbial attributes of flaxseed powder (FP) supplemented at 2-8 % (i.e., T₁-T₄) level in mutton patties. Among extracts, the aqueous flaxseed extracts exhibited the highest total phenolic contents (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) activities i.e., 275 mg GAE/g, 75 % and 57 mg/g, respectively. The results exhibited significant increase (<i>p</i> <i><</i> <i>0.05</i>) in protein, and ash contents from 10.7 to 20.6 and 1.3-2.4 (g/100 g) on addition of FP at 2-8 % in mutton patties, respectively. Likewise, the mutton patties exhibited significant (<i>p</i> < 0.05) decrease in pH and thiobarbituric acid reactive substances (TBARS) of T₁-T₄ from 7.1 to 3.4 and 317-46 than control i.e., 6.64-4.12 and 453.75-563 at 0-16 days. Among color of mutton patties, <i>L</i> ^<i>⁎</i> values decreased from 37 to 25, while, <i>b</i> ^<i>⁎</i> values increased from 10 to 13 on addition of 2-8 % FP in mutton patties at 0-16 days for T₁-T₄, respectively. A significant decrease (<i>p</i> <i><</i> <i>0.05</i>) in total plate counts (TPC), <i>Salmonella</i> and <i>E. coli</i> of mutton patties was recorded in T₀-T₄ from 4.2 to 2.8, 0.8-0.3, and 2.1-0.3, respectively at 16th day of storage, respectively. Sensory experts rated the T₁ (i.e., 2 % FP supplemented mutton patties) owing to their best sensory scores and overall acceptability. Conclusively, owing to better potential of FP in improving the nutritional and microbial quality of mutton patties, the study further suggests its ability to act as a novel functional ingredient of choice in shelf-life extension of other food products.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102098"},"PeriodicalIF":6.5,"publicationDate":"2024-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11731266/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142983173","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":"Nutritional health aspects and functional properties of nut yogurt: Future perspectives.","authors":"Jiangxia Zhai, Yongliang Zhuang, Liping Sun, Ying Gu, Xuejing Fan","doi":"10.1016/j.fochx.2024.102102","DOIUrl":"10.1016/j.fochx.2024.102102","url":null,"abstract":"<p><p>The increase in lactose intolerance, the rise of veganism, the pursuit of healthy lifestyles, environmental awareness and concern for animal welfare have led to an increase in consumer demand for plant-based yogurts. The high nutritional value of nuts makes them an ideal ingredient for the production of plant-based yogurts. The main challenge for such products is to achieve a similar taste to traditional yogurt while improving shelf life. In recent years, extensive research has been conducted on this topic. The nutritional and health properties of yogurts made from different types of nuts, traditional and innovative processing technologies, and the effects of fermentation on the nutritional value, sensory characteristics, and texture of the yogurts are described. This review provides a comprehensive overview of the nutritional and manufacturing process of nut yogurts and offers possible directions for development and innovation of health food products.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102102"},"PeriodicalIF":6.5,"publicationDate":"2024-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11732505/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142983252","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}