Food Chemistry: X最新文献_第4页

All-natural sodium alginate films reinforced with Rana chensinensis ovum protein isolate/xanthan gum-stabilized Pickering emulsions for active preservation and freshness indication. 用中国林蛙卵分离蛋白/黄原胶稳定皮克林乳剂增强的全天然海藻酸钠薄膜，用于活性保存和新鲜度指示。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-10-03 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104563

Manman Zhang, Mengyuan Li, Hang Li, Kexin Zhang, Zixuan Jiao, Kexin Xu, Zhihan Wang, Yongsheng Wang, Shihan Wang

{"title":"All-natural sodium alginate films reinforced with <i>Rana chensinensis</i> ovum protein isolate/xanthan gum-stabilized Pickering emulsions for active preservation and freshness indication.","authors":"Manman Zhang, Mengyuan Li, Hang Li, Kexin Zhang, Zixuan Jiao, Kexin Xu, Zhihan Wang, Yongsheng Wang, Shihan Wang","doi":"10.1016/j.fochx.2026.104563","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104563","url":null,"abstract":"<p><p>To address food spoilage and real-time monitoring, an all-natural multifunctional composite film was developed by incorporating <i>Rana chensinensis</i> ovum protein isolate/xanthan gum-lemon essential oil (RCOPI/XG-LEO) Pickering emulsion and anthocyanin, which achieved active preservation and visual sensing. The Pickering emulsion with notable stability enhanced the film hydrophobicity and thickness, while reducing water content (WC) and moisture absorption (MA). The film achieved optimal performance at an emulsion addition of 2 mL. The film degradation rate reached 60.89% within four weeks, with strong antioxidant effects (DPPH 61.84%, ABTS 81.58%), antibacterial activity against <i>E. coli</i> and <i>S. aureus</i>, and low UV transmittance (8.56%) in the 200-400 nm range. The incorporation of anthocyanin imparted pH-responsive properties. In banana and pork preservation experiments, the film effectively delayed spoilage, reduced weight loss, and provided a visual freshness indication. SA-based films reinforced with RCOPI/XG-LEO Pickering emulsions demonstrate considerable potential for multifunctional, biodegradable intelligent food packaging.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104563"},"PeriodicalIF":9.2,"publicationDate":"2026-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13677960/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149223558","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

Effects of cellulose nanocrystals on the physicochemical and retrogradation properties of pea starch. 纤维素纳米晶对豌豆淀粉理化及降解性能的影响。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-10-03 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104569

Shaoning Cui, Shaoqian Cui, Wei Xie, Hui Li, Fang Li, Shengju Ge, Zhaoquan Fu, Han Du

{"title":"Effects of cellulose nanocrystals on the physicochemical and retrogradation properties of pea starch.","authors":"Shaoning Cui, Shaoqian Cui, Wei Xie, Hui Li, Fang Li, Shengju Ge, Zhaoquan Fu, Han Du","doi":"10.1016/j.fochx.2026.104569","DOIUrl":"10.1016/j.fochx.2026.104569","url":null,"abstract":"<p><p>Pea starch (PS), with its high amylose content, is prone to retrogradation, which limits the shelf life of pea-based foods. However, direct evidence linking the dispersion of cellulose nanocrystals (CNCs) to water-state changes in high-amylose legume starch remains limited. The gelation and storage-induced reorganization of PS with 0-8% CNCs were investigated by multi-scale analyses. Rod-like CNCs competitively bound water and bridged starch fragments, restricting granule swelling and amylose leaching; SEM revealed a concrete-like CNCs framework that thickened the pore walls, while FTIR indicated only non-covalent hydrogen bonding. As CNCs content increased from 0% to 8%, relative crystallinity decreased from 34% to 16% and the degree of retrogradation from 14.07% to 7.23%, accompanied by a reduced free-water fraction (A₂₃, 27.79%) and a shortened T₂₂. These findings suggest that the nano-reinforcement and interfacial hydrogen-bond modulation by CNCs mitigate PS gel aging, providing a scientific basis for designing stable pea-based products.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104569"},"PeriodicalIF":9.2,"publicationDate":"2026-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13671044/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149215355","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

Associations between volatile flavour compounds and microbial communities during the fermentation of traditional mould-fermented Sufu. 传统霉菌发酵腐乳发酵过程中挥发性风味化合物与微生物群落的关系。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-10-03 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104552

Xiangcheng Lu, Xiaofeng Niu, Zhiming Wu, Hongmei Zhao, Yanjun Yang, Xiaoli Ma, Shengli Shi, Huihui Wang, Bianfang Hu, Aiguo Luo

{"title":"Associations between volatile flavour compounds and microbial communities during the fermentation of traditional mould-fermented Sufu.","authors":"Xiangcheng Lu, Xiaofeng Niu, Zhiming Wu, Hongmei Zhao, Yanjun Yang, Xiaoli Ma, Shengli Shi, Huihui Wang, Bianfang Hu, Aiguo Luo","doi":"10.1016/j.fochx.2026.104552","DOIUrl":"10.1016/j.fochx.2026.104552","url":null,"abstract":"<p><p>Traditional mould-fermented sufu develops its distinctive flavour through interplay between volatile compound formation and microbial succession, yet the underlying microbial basis remains unclear. This study profiled volatile compounds and microbial dynamics across six fermentation stages (days 1-15) using HS-GC-MS, ROAV analysis, and high-throughput sequencing. Of 105 volatile compounds detected, ROAV identified 13 potential key aroma-active compounds, including isoamyl alcohol, linalool, heptanal, d-limonene, and 2-pentylfuran, with key esters accumulating in later stages. Fungal richness exceeded bacterial richness in early-to-middle stages, and fungal Shannon diversity exceeded bacterial diversity from Day 3 onward. Ascomycota, <i>Thermomyces</i>, and <i>Thermoascus</i> dominated fungal communities, while Proteobacteria and <i>Acinetobacter</i> dominated bacterial communities. Pearson analysis showed Ascomycota, <i>Thermoascus</i>, <i>Thermomyces</i>, <i>Pichia</i>, and Proteobacteria positively correlated with these compounds, whereas Mucoromycota and Firmicutes showed negative associations. These findings suggest potential microbial associations with flavour formation, providing preliminary evidence for flavour regulation and quality improvement of traditional sufu.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104552"},"PeriodicalIF":9.2,"publicationDate":"2026-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13671045/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149215405","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

Time-dependent changes of aroma and volatile compounds during drying of Keemun black tea. 祁门红茶干燥过程中香气及挥发性物质随时间的变化。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-10-03 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104531

Erdenechimeg Otgonbat, Jilai Cui, Zhengwei Luo, Yaling Song, Ting Gao, Chuankui Song

{"title":"Time-dependent changes of aroma and volatile compounds during drying of Keemun black tea.","authors":"Erdenechimeg Otgonbat, Jilai Cui, Zhengwei Luo, Yaling Song, Ting Gao, Chuankui Song","doi":"10.1016/j.fochx.2026.104531","DOIUrl":"10.1016/j.fochx.2026.104531","url":null,"abstract":"<p><p>Keemun black tea (KBT) is a globally renowned black tea, celebrated for its distinctive and complex aroma. While previous studies have focused on identifying the aroma profile of finished KBT, the dynamic changes of volatile compounds during drying stage remains poorly understood. Here, volatile profiles of KBT samples at different drying time points were analysed using HS-SPME-GC/MS. A total of 104 volatile compounds were identified, with alcohols and aldehydes predominating. PLS-DA revealed 20 compounds significantly contributing to aroma discrimination across drying stages. Based on odor activity value (OAV) analysis, six key odorants-<i>trans</i>-β-ionone, linalool, geraniol, benzeneacetaldehyde, nonanal, and theaspirane-were identified as primary contributors to characteristic KBT aroma. Their concentration dynamics closely linked to the development of floral, fruity, and caramel notes during drying. This study provides the time-dependent characterization of volatile evolution during KBT drying, offering practical insights for optimizing drying protocols to enhance aroma quality and standardize production.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104531"},"PeriodicalIF":9.2,"publicationDate":"2026-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13671055/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149215318","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

Osborne fractionation of pomegranate seed protein: Structural characteristics, processing properties, proteomic profiles and nutritional value. 石榴籽蛋白的奥斯本分离：结构特征、加工特性、蛋白质组学特征和营养价值。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-10-03 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104551

Lin Yuan, Yu Qiu, Jiayan Yang, Qianyang Fang, Qianlin Deng, Jingyang Hong, Mengmeng Zhao, Min Zhu

{"title":"Osborne fractionation of pomegranate seed protein: Structural characteristics, processing properties, proteomic profiles and nutritional value.","authors":"Lin Yuan, Yu Qiu, Jiayan Yang, Qianyang Fang, Qianlin Deng, Jingyang Hong, Mengmeng Zhao, Min Zhu","doi":"10.1016/j.fochx.2026.104551","DOIUrl":"10.1016/j.fochx.2026.104551","url":null,"abstract":"<p><p>Pomegranate seeds constitute over 50% of juice-processing pomace and represent an underutilized sustainable plant protein source. This study compared albumin (ALB), globulin (GLO), prolamin (PRO), glutelin (GLU), and crude protein (CP) fractions of pomegranate seed protein. ALB exhibited the highest solubility (24.32%) and essential amino acid index (15.24%) with the lowest trypsin inhibition rate (5.08%), indicating superior hydration and nutritional potential. PRO showed the highest surface hydrophobicity (472.62), strongest oil-holding capacity and emulsion stability, the highest intestinal digestibility (21.18%), and the lowest phytic acid content (1.03 μmol/g). GLU exhibited the highest zeta potential (-30.14 mV), thermal stability (Td 163.2 °C; ΔH 201.65 J/g), and foaming performance. Correlation analysis linked secondary structure and surface hydrophobicity with thermal stability, oil binding, emulsification, and digestibility. Data-independent acquisition mass spectrometry revealed fraction-specific enrichment of storage, lipid-transfer-related, and metabolic proteins. These findings demonstrate structure-function differentiation among PSP fractions and support their targeted food applications.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104551"},"PeriodicalIF":9.2,"publicationDate":"2026-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13671052/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149215228","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

Modulating the interfacial properties of rice protein to enhance its applicability as an emulsifier and foaming agent in the food industry 调节大米蛋白的界面特性以提高其在食品工业中作为乳化剂和发泡剂的适用性

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-10-01 Epub Date: 2026-10-03 DOI: 10.1016/j.fochx.2026.104554

Zhuangpeng Wang, Xinwen Huang, Yu Zhao, Leiyan Wu

{"title":"Modulating the interfacial properties of rice protein to enhance its applicability as an emulsifier and foaming agent in the food industry","authors":"Zhuangpeng Wang, Xinwen Huang, Yu Zhao, Leiyan Wu","doi":"10.1016/j.fochx.2026.104554","DOIUrl":"10.1016/j.fochx.2026.104554","url":null,"abstract":"<div><div>Interfacial adsorption of proteins underlies their emulsifying and foaming properties. However, the rigid molecular structure of natural rice protein severely limits its application as a functional emulsifier and foaming agent. Although various modification strategies have been proposed, comprehensive reviews that systematically elucidate the mechanisms improving rice protein's emulsifying and foaming properties from the interfacial adsorption perspective are scarce. This review systematically summarizes key strategies and the practical challenges to enhance rice protein's interfacial properties, clarifies the relationship between interfacial adsorption and emulsifying/foaming performance, evaluates its potential as a plant-based emulsifier and foaming agent in the food industry, and proposes future research directions for precise regulation of its interfacial adsorption behavior. This review is expected to fill the knowledge gap on the dynamic relationships among rice protein's molecular structure, interfacial adsorption, and emulsifying and foaming properties, thereby providing a theoretical basis for improving the quality of complex multiphase food systems.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"Article 104554"},"PeriodicalIF":9.2,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149159942","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

Antibody-based sensing of pesticide residues and mycotoxins in plant-derived foods: A narrative review of ELISA, lateral-flow immunoassays and immunosensors 基于抗体的植物源性食品中农药残留和真菌毒素的检测：ELISA、横向流动免疫测定和免疫传感器的叙述综述

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-10-01 Epub Date: 2026-10-08 DOI: 10.1016/j.fochx.2026.104530

Harsh Kumar, Shivani Guleria, Lukas Peter, Nahid Akhtar, Rabia Asghar, Hasnita Binti Che Harun, Dinesh Kumar, Kamil Kuča, Ayaz Mukarram Shaikh, Endre Harsányi, Béla Kovács

{"title":"Antibody-based sensing of pesticide residues and mycotoxins in plant-derived foods: A narrative review of ELISA, lateral-flow immunoassays and immunosensors","authors":"Harsh Kumar, Shivani Guleria, Lukas Peter, Nahid Akhtar, Rabia Asghar, Hasnita Binti Che Harun, Dinesh Kumar, Kamil Kuča, Ayaz Mukarram Shaikh, Endre Harsányi, Béla Kovács","doi":"10.1016/j.fochx.2026.104530","DOIUrl":"10.1016/j.fochx.2026.104530","url":null,"abstract":"<div><div>Cereals and their products, as well as fruits and vegetables, form a major constituent of the human diet worldwide. These food items can become contaminated with mycotoxins during farming, transportation, or storage. They are exposed to pesticides mostly during cultivation and also during storage and transportation, where pesticides are applied to prevent pest infestation. Exposure to pesticides and mycotoxins can have detrimental health effects on humans. Hence, there is an urgent need for analytical techniques for rapid, sensitive, and on-site detection of pesticides and mycotoxins in food items. In this regard, antibody-based sensing platforms can be an alternative to traditional adulterant detection technology. The review delineates the issues that affect the quality of fruits, vegetables, cereals, and cereal-based products and can harm consumer health. Furthermore, the review provides a comprehensive overview of antibody-based sensing methods such as enzyme-linked immunosorbent assay (ELISA), lateral flow immunoassay (LFIA), and immunosensors for detecting mycotoxins and pesticide residues in the food matrices. The review suggests that competitive ELISA and LFIA formats were the most extensively investigated approaches for detecting adulterants and contaminants. Among immunosensor-based methods, the electrochemical immunosensors demonstrated the most effectiveness, followed by optical immunosensors.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"Article 104530"},"PeriodicalIF":9.2,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149211580","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

Decoding the structure-flavor interplay of Lanmaoa asiatica under different thermal processing methods: Insights from multimodal analysis and molecular docking. 解码不同热处理方法下的亚洲羊茅结构-风味相互作用：来自多模态分析和分子对接的见解。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-10-01 DOI: 10.1016/j.fochx.2026.104556

Jingchuan Zheng, Lei Peng, Muhammad Aaqil, Xinyu Wei, Feng Zhang, Yang Tian, Cunchao Zhao

{"title":"Decoding the structure-flavor interplay of <i>Lanmaoa asiatica</i> under different thermal processing methods: Insights from multimodal analysis and molecular docking.","authors":"Jingchuan Zheng, Lei Peng, Muhammad Aaqil, Xinyu Wei, Feng Zhang, Yang Tian, Cunchao Zhao","doi":"10.1016/j.fochx.2026.104556","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104556","url":null,"abstract":"<p><p>This study aimed to elucidate the differential effects of various heating methods on the structure and flavor of <i>Lanmaoa asiatica</i>. A multi-scale structure-flavor correlation approach combined with molecular docking was employed. The results showed that frying formed a dense outer crust and immobilized water, thereby promoting lipid cleavage and Maillard reactions, which contributed fatty, roasted, and mushroom-like aromas. Steaming loosened tissue structure and enhanced the release of polar small molecules, thereby highlighting fruity-floral notes. Boiling exhibited a \"dual-low\" profile of both precursors and flavor products. Four key volatiles (nonanal, phenylacetaldehyde, 2,4-heptadienal, 3-methylbutanal) were highly correlated with sensory phenotypes, and molecular docking suggested favorable binding interactions with specific olfactory receptors, mainly through aromatic stacking and hydrophobic embedding. These findings advance the understanding of flavor generation and release by integrating structural characteristics and water distribution, providing a theoretical reference for flavor modulation and processing optimization of edible mushrooms.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104556"},"PeriodicalIF":9.2,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13660658/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149180512","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 superheated steam treatment on endogenous β-glucan and gel properties of highland barley whole flour: Changes in gel structure and starch digestibility. 过热蒸汽处理对青稞全粉内源β-葡聚糖和凝胶特性的影响：凝胶结构和淀粉消化率的变化

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-10-01 DOI: 10.1016/j.fochx.2026.104557

Haoran Wang, Tingjun Ma, Lijuan Wang, Lili Wang, Yang Li, Ju Qiu

{"title":"Effect of superheated steam treatment on endogenous β-glucan and gel properties of highland barley whole flour: Changes in gel structure and starch digestibility.","authors":"Haoran Wang, Tingjun Ma, Lijuan Wang, Lili Wang, Yang Li, Ju Qiu","doi":"10.1016/j.fochx.2026.104557","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104557","url":null,"abstract":"<p><p>The gel properties of highland barley (HB) whole-flour gel depend on the behavior of starch, endogenous β-glucan, and protein. This study examined how thermal pretreatments changed these components and gel properties. HB kernels were treated with superheated steam (SS; 140-180 °C) and compared with steaming and stir-frying. Thermal treatment increased the molecular weight of β-glucan isolated from HB flour, with the highest value in SS-180 (2.23 × 10<sup>5</sup> g/mol). Fourier transform infrared spectroscopy showed thermal treatment-associated increases in starch short-range order and protein α-helix and β-turn proportions. SS-160 formed a more uniform matrix with smaller pores, had lower water mobility, and showed the highest springiness. In contrast, SS-180 showed larger and more irregular pores and lower springiness than SS-160 but had the strongest inhibitory effect on starch hydrolysis. These findings provide insight into the contribution of SS-induced changes in endogenous β-glucan, starch, and protein to HB whole-flour gel properties.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104557"},"PeriodicalIF":9.2,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13658863/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149180447","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 advances in extraction methods of bamboo leaf flavonoids and the effects of these methods on bioactivity 竹叶黄酮提取方法的研究进展及其对生物活性的影响

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-10-01 DOI: 10.1016/j.fochx.2026.104514

Yue Zhang, Qianqian Jiang, Yibin Hao, Lei Zhao, Lanling Chu

{"title":"Recent advances in extraction methods of bamboo leaf flavonoids and the effects of these methods on bioactivity","authors":"Yue Zhang, Qianqian Jiang, Yibin Hao, Lei Zhao, Lanling Chu","doi":"10.1016/j.fochx.2026.104514","DOIUrl":"10.1016/j.fochx.2026.104514","url":null,"abstract":"<div><div>Bamboo leaf flavonoids, especially C-glycosyl flavonoids, exhibit antioxidant, anti-inflammatory, and anticancer activities, highlighting their potential for functional products. This paper reviews their main components and activity mechanisms, emphasizing how extraction methods impact yield, structural integrity, and biological activities. Studies show that extraction methods can substantially affect the efficiency and bioactivity of flavonoids. Green methods (such as microwave-assisted, ultrasound-assisted, supercritical fluid, and pressurized liquid extraction, as well as deep eutectic solvents) demonstrate significant advantages in extraction efficiency, retention of sensitive components, and maintenance of bioactivity. Moreover, both the extraction yield and bioactivity are influenced by extraction parameters. Therefore, suitable extraction methods and parameters should be selected based on the target biological activity. Future research should further investigate the relationship between extraction conditions and biological activity, facilitate the adoption of green extraction methods in industry, and the utilization of bamboo leaf flavonoids in functional foods, pharmaceuticals, and cosmetics.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"Article 104514"},"PeriodicalIF":9.2,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149159941","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