Food Chemistry: X最新文献_第4页

Comprehensive analysis of species-specific differences in fatty acid composition and proteome of milk fat globules in human and animals 全面分析人类和动物乳脂球脂肪酸组成和蛋白质组的物种特异性差异

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-04-01 DOI: 10.1016/j.fochx.2025.102431

Zhongyuan Ji , Lu Meng , Xueheng Sun , Rongwei Han , Yongxin Yang , Jiaqi Wang , Nan Zheng

{"title":"Comprehensive analysis of species-specific differences in fatty acid composition and proteome of milk fat globules in human and animals","authors":"Zhongyuan Ji , Lu Meng , Xueheng Sun , Rongwei Han , Yongxin Yang , Jiaqi Wang , Nan Zheng","doi":"10.1016/j.fochx.2025.102431","DOIUrl":"10.1016/j.fochx.2025.102431","url":null,"abstract":"<div><div>Human milk, the gold standard for infant nutrition, precisely captures infant needs. This study analyzed the particle size distribution, fatty acid (FA) profile, and milk fat globule membrane (MFGM) proteome of milk fat globules (MFGs) in human milk and eight types of animal milks. Donkey and horse milks showed a greater abundance of smaller MFGs (0–5 μm). Human milk was richer in monounsaturated FAs, such as oleic acid and nervonic acid, whereas donkey had the most polyunsaturated FAs like linoleic acid and <em>cis</em>-11,14-eicosadienoic acid. Among the identified 1253 MFGM proteins, human milk showed significantly higher abundance of several novel immune enhancers including adiponectin B and vitronectin, antioxidases, and lipid metabolism regulators. Meanwhile, sheep milk and yak milk displayed greater abundance of zinc-α-2-glycoprotein and selenoprotein F, respectively. This study revealed physicochemical differences in MFGs between humans and eight types of animals, offering insights for improving animal-milk-based formulas for infants' nutritional needs.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102431"},"PeriodicalIF":6.5,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143800398","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 selenylation on Chinese yam polysaccharides: Structure, antioxidant, and digestive properties

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-04-01 DOI: 10.1016/j.fochx.2025.102435

Weiling Liu , Yujun Jiang , Jia Shi

{"title":"Effects of selenylation on Chinese yam polysaccharides: Structure, antioxidant, and digestive properties","authors":"Weiling Liu , Yujun Jiang , Jia Shi","doi":"10.1016/j.fochx.2025.102435","DOIUrl":"10.1016/j.fochx.2025.102435","url":null,"abstract":"<div><div>Natural polysaccharides have unsatisfactory properties in production and processing due to structural limitations. Recent studies have shown that chemical modifications can improve the physicochemical and functional properties of plant polysaccharides. Herein, the effect of selenylation on the structure, functional properties, and <em>in vitro</em> digestion characteristics of yam polysaccharide (YP) was investigated. Selenylated products with different selenium contents (YP-LSe and YP-HSe) were prepared by controlling the addition of sodium selenite, and all samples were identified as acidic polysaccharides. Selenylation induced alterations in the chemical composition of YP. FT-IR spectral analysis revealed that YP-LSe and YP-HSe exhibited characteristic vibrational absorption peaks associated with selenium-containing groups. Microstructure analysis showed that YP-LSe and YP-HSe presented <del>s</del>tacked leaf-like structures with sphere attachments. Moreover, selenylation significantly enhanced the emulsion capacity, foaming capacity, and antioxidant capacity of YP. In the simulated digestion process, YP-LSe and YP-HSe exhibited greater resilience against the gastrointestinal environment than YP. This study provides a theoretical basis for the development and utilization of selenylation of YP in the field of functional foods.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102435"},"PeriodicalIF":6.5,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143807516","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Changes in chemical composition, volatile compound, and bioactive compounds retention in shallots (Allium ascalonicum L.) under different drying methods

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-26 DOI: 10.1016/j.fochx.2025.102419

Jiranan Ratseewo , Theeraphan Chumroenphat , Hua Li , Sirithon Siriamornpun

{"title":"Changes in chemical composition, volatile compound, and bioactive compounds retention in shallots (Allium ascalonicum L.) under different drying methods","authors":"Jiranan Ratseewo , Theeraphan Chumroenphat , Hua Li , Sirithon Siriamornpun","doi":"10.1016/j.fochx.2025.102419","DOIUrl":"10.1016/j.fochx.2025.102419","url":null,"abstract":"<div><div>Shallots (<em>Allium ascalonicum</em> L.) are widely used in culinary and medicinal applications due to their rich bioactive compounds and health benefits. This study examines the effects of freeze drying, sun drying, and hot air drying at 40, 60, and 80 °C on chemical and bioactive compounds in shallots. Hot air drying at 80 °C had the highest total phenolic and flavonoid contents. Freeze drying increased syringic, <em>p</em>-coumaric, protocatechuic, vanillic, and ferulic acids. Quercetin was highest in freeze drying. Apigenin increased in samples that was dried by hot air drying at 80 °C. Proline was the major amino acid; arginine increased by 34 % in sun drying. Fourier Transform Infrared Spectroscopy (FTIR) revealed polysaccharides, lipids-proteins, and amino acids. Eucalyptol was the predominant volatile component in fresh shallot and most preserved by freeze drying. The results underscore the significance of choosing suitable drying methods to preserve shallot bioactive compounds and antioxidant properties.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102419"},"PeriodicalIF":6.5,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143714705","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

Physiological characteristics and volatile organic compound dynamics in bruising sweetpotatoes during short-term storage: Insights from GC–MS and GC-IMS

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-26 DOI: 10.1016/j.fochx.2025.102418

Jingzhen Zhang , Chenxin Wang , Yulu Xie , Ping Xu , Ximing Xu , Linjiang Pang , Zunfu Lv , Guoquan Lu

{"title":"Physiological characteristics and volatile organic compound dynamics in bruising sweetpotatoes during short-term storage: Insights from GC–MS and GC-IMS","authors":"Jingzhen Zhang , Chenxin Wang , Yulu Xie , Ping Xu , Ximing Xu , Linjiang Pang , Zunfu Lv , Guoquan Lu","doi":"10.1016/j.fochx.2025.102418","DOIUrl":"10.1016/j.fochx.2025.102418","url":null,"abstract":"<div><div>During harvesting and transportation, sweetpotatoes often suffer from mechanical damage like extrusion and collision, which affects their marketability and revenue. This study found that bruising significantly impacted sweetpotatoes quality, especially hardness, which decreased by 21.08 % under 180 N force at 6 d compared to control. Increased extrusion forces led to cellular destruction, higher porosity, starch aggregation, and weight loss rate. Meanwhile, the antioxidant enzyme activities decreased and cell wall degrading enzyme activities increased. A total of 24 and 35 kinds of volatile organic compounds were identified by gas chromatography–mass spectrometry and gas chromatography-ion mobility spectrometry, respectively. Notably, alcohols, aldehydes, and ketones changed more significantly than others following extrusion. The content of β-ionone increased with higher forces, while 1-octen-3-ol decreased, suggesting they may serve as indicators of bruised sweetpotatoes during storage. This research enhances understanding of damaged sweetpotatoes and aids in developing advanced nondestructive testing techniques.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102418"},"PeriodicalIF":6.5,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143724563","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

Advancing sustainable food preservation: Ultrasound and thermosonication as novel approaches to enhance nutritional and bioactive properties of broccoli juice

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-25 DOI: 10.1016/j.fochx.2025.102412

Seydi Yıkmış , Melikenur Türkol , Dilek Dülger Altıner , Aylin Duman Altan , Kübra Sağlam , Gholamreza Abdi , Nazlı Tokatlı , Güler Çelik , Rana Muhammad Aadil

{"title":"Advancing sustainable food preservation: Ultrasound and thermosonication as novel approaches to enhance nutritional and bioactive properties of broccoli juice","authors":"Seydi Yıkmış , Melikenur Türkol , Dilek Dülger Altıner , Aylin Duman Altan , Kübra Sağlam , Gholamreza Abdi , Nazlı Tokatlı , Güler Çelik , Rana Muhammad Aadil","doi":"10.1016/j.fochx.2025.102412","DOIUrl":"10.1016/j.fochx.2025.102412","url":null,"abstract":"<div><div>To meet the challenges of sustainability and nutritional quality, innovative food processing technologies are essential. This study investigates the application of ultrasound and thermosonication- emerging non-thermal preservation techniques- to improve the functional properties of broccoli juice. Using Response Surface Methodology (RSM) and Adaptive Neuro-Fuzzy Inference System (ANFIS), the processes were optimised to maximize chlorophyll <em>a</em>nd ascorbic acid content. Optimal ultrasound parameters (4 min, 91.1 % amplitude) achieved 12.29 mg/100 mL chlorophyll and 79.38 mg/100 g ascorbic acid. Thermosonication (6.9 min, 66 % amplitude, 40 °C) gave comparable results. Both treatments significantly improved phenolic composition and mineral content, demonstrating superior preservation of bioactive compounds and reduced nutrient degradation compared to traditional methods. The results highlight the potential of ultrasound and thermosonication for sustainable food systems by improving nutritional quality and shelf life, thereby contributing to reduced food waste and environmentally friendly processing. This research provides valuable insights into the integration of non-thermal technologies in the production of functional beverages, supporting the development of circular food systems and sustainable innovation.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102412"},"PeriodicalIF":6.5,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143714248","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

Identification of key anti-glycation polyphenols in Sakura through metabolic profiling and in vitro assessments

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-25 DOI: 10.1016/j.fochx.2025.102416

Yuhang Zhu , Zhangtie Wang , Xiang Li , Siyu Chen , Daoxin Dai , Weihu Li , Binhai Shi , Baolong Wang , Guoliang Jie , Baiyi Lu

{"title":"Identification of key anti-glycation polyphenols in Sakura through metabolic profiling and in vitro assessments","authors":"Yuhang Zhu , Zhangtie Wang , Xiang Li , Siyu Chen , Daoxin Dai , Weihu Li , Binhai Shi , Baolong Wang , Guoliang Jie , Baiyi Lu","doi":"10.1016/j.fochx.2025.102416","DOIUrl":"10.1016/j.fochx.2025.102416","url":null,"abstract":"<div><div>Sakura, a traditional edible flower, has been investigated for its anti-glycation potential; however, the bioactive components remain unclear. Polyphenols are recognized for their exceptional anti-glycation properties. In this study, main polyphenols were identified from seven varieties through metabolomics. 5-O-caffeoylquinic acid (5-OCA), 3-O-caffeoylquinic acid (3-OCA), and caffeic acid were confirmed as key agents through multivariate analysis, which was further validated by anti-glycation assessments. The concentrations of these polyphenols in <em>Cerasus serrulata ‘Kanzan’</em> (CK) were 2.52 ± 0.08, 3.31 ± 0.18 and 2.38 ± 0.15 mg/g, respectively, contributing to its superior AGEs inhibition ratio (100 μg/mL) of 76.11 ± 0.40 %. Simulated digestion revealed that isomerization between 5-OCA and 3-OCA occurred during the gastric phase. Both compounds were metabolized to caffeic acid in the intestinal phase, contributing to a sustained anti-glycation activity of 64.74 ± 1.11 %. Overall, our study provides a theoretical basis for the development of Sakura-based functional foods targeting anti-glycation.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102416"},"PeriodicalIF":6.5,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143724547","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

Encapsulation of ultrasound-assisted flaxseed meal protein hydrolysate in nanoliposomal systems by new formulation: Physicochemical properties, release behavior under simulated gastrointestinal conditions

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-25 DOI: 10.1016/j.fochx.2025.102389

Faezeh Farzanfar , Alireza Sadeghi Mahoonak , Mohammad Ghorbani , Seyed Hossein Hosseini Ghaboos , Shima Kaveh

{"title":"Encapsulation of ultrasound-assisted flaxseed meal protein hydrolysate in nanoliposomal systems by new formulation: Physicochemical properties, release behavior under simulated gastrointestinal conditions","authors":"Faezeh Farzanfar , Alireza Sadeghi Mahoonak , Mohammad Ghorbani , Seyed Hossein Hosseini Ghaboos , Shima Kaveh","doi":"10.1016/j.fochx.2025.102389","DOIUrl":"10.1016/j.fochx.2025.102389","url":null,"abstract":"<div><div>Flaxseed meal is rich in protein with antioxidant properties. In this study, its protein was hydrolyzed using alcalase and pancreatin (1.2 %–3 %) after ultrasonic pretreatment. The pancreatin-treated hydrolysate showed the highest antioxidant activity, with 75.66 % DPPH inhibition, 70.39 % iron ion chelation, and a total antioxidant activity absorption value of 0.86 nm. To enhance antioxidant stability and control release, the hydrolyzed protein was encapsulated in liposomal nanovesicles with varying flaxseed oil (0.01, 0.02 and 0.03 g/10 ml chloroform) and cholesterol (0.02, 0.03, 0.04 and 0.05 g) concentrations. Treatment L3 (0.02 g flaxseed oil) exhibited the best antioxidant and physicochemical properties, with 95.64 % encapsulation efficiency, 409 nm particle size, −15.9 mV zeta potential, 87.51 % DPPH inhibition, 56.60 % iron ion chelation, and 1.339 total antioxidant activity absorption at 695 nm. The results showed that the optimal treatment of this study (L3) can be a suitable alternative to synthetic antioxidants in food formulations.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102389"},"PeriodicalIF":6.5,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143714250","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

Influence of tomato peel fiber and moringa leaf extract bioactive coatings on the quality, shelf life, and sensory properties of fresh tomatoes

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-24 DOI: 10.1016/j.fochx.2025.102396

Uchenna Emmanuel Umeohia, Abiodun Adekunle Olapade

{"title":"Influence of tomato peel fiber and moringa leaf extract bioactive coatings on the quality, shelf life, and sensory properties of fresh tomatoes","authors":"Uchenna Emmanuel Umeohia, Abiodun Adekunle Olapade","doi":"10.1016/j.fochx.2025.102396","DOIUrl":"10.1016/j.fochx.2025.102396","url":null,"abstract":"<div><div>This study assessed the impact of bioactive coatings made from tomato peel fiber and moringa leaf extract on the physiological, physicochemical, shelf life, and sensory properties of fresh tomatoes during storage, with an emphasis on sustainable packaging and postharvest technology. Fresh tomatoes were coated with a bioactive solution containing tomato peel fiber and moringa leaf extract, followed by storage under ambient conditions. Quality parameters, including weight loss rate, firmness, colour change (ΔE), pH, total titratable acidity (TTA), total soluble solids (TSS), total phenolic content (TPC), ascorbic acid content (AAC), antioxidant activity, lycopene content, and respiration rate, were evaluated at four time points over a month. A control group of uncoated tomatoes was also analyzed. The data were analyzed using descriptive statistics and ANOVA (α = 0.05). Results showed that the bioactive coating significantly reduced weight loss (0.61 vs. 0.93 %/day), firmness loss (0.4 vs. 0.7 N/day), colour change (ΔE 17.20 vs. 18.90), and respiration rate (4 vs. 10.7 mL CO<sub>2</sub>/kg·h) compared to uncoated tomatoes. Moreover, it preserved key quality attributes such as TTA, TSS, TPC, AAC, antioxidant activity, and lycopene content. Sensory evaluation revealed that the overall acceptability of coated tomatoes (76.01 %) was higher than that of uncoated tomatoes (68.04 %). In conclusion, tomato peel fiber and moringa leaf extract bioactive coatings, as natural preservatives, are effective in extending the shelf life and maintaining the quality of fresh tomatoes by reducing degradation, preserving physicochemical properties, and enhancing sensory appeal. These sustainable bioactive coatings offer a promising postharvest technology solution for improving storage, reducing food waste, and advancing sustainable packaging in the tomato industry.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102396"},"PeriodicalIF":6.5,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704600","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

Revealing novel insights into the improvement of greenhouse tea quality through exogenous substance interventions using targeted and untargeted metabolomics and microbial community analyses

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-24 DOI: 10.1016/j.fochx.2025.102410

Haozhen Li , Shuyao Wang , Xiaohua Zhang , Kangkang Song , Long Yang

{"title":"Revealing novel insights into the improvement of greenhouse tea quality through exogenous substance interventions using targeted and untargeted metabolomics and microbial community analyses","authors":"Haozhen Li , Shuyao Wang , Xiaohua Zhang , Kangkang Song , Long Yang","doi":"10.1016/j.fochx.2025.102410","DOIUrl":"10.1016/j.fochx.2025.102410","url":null,"abstract":"<div><div>Tea quality in greenhouse was certain gap with open air. Metabolites and foliar microorganisms were investigated under seaweed fertiliser (CF) and gibberellin (CH) treatments using sensory evaluation, HPLC, untargeted metabolomics, 16S rDNA, and Internal Transcribed Spacer. CF tea was mellow, less astringent, and of better quality compared to CH. Catechin, −(−)Epicatechin, and Epigallocatechin were notably lower in CF. Differentially accumulated metabolites (DAMs) were notably enriched in Flavonoid and Phenylpropanoid biosynthesis, both involved in Catechin synthesis. DAMs in these pathways appeared down-regulated in CF. The CF improved quality by down-regulating metabolites in Phenylpropanoid biosynthesis in conjunction with microbial community metabolism enriched in amino acid and secondary metabolite biosynthesis. Metabolite- microbial correlation analysis indicated that the highest correlation with phenylpropane pathway metabolites was in bacteria <em>Variovorax</em> and <em>Pseudomonas</em>, and in fungi <em>Filobasidium</em>. The study provides theoretical basis for regulating flavour quality of greenhouse tea.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102410"},"PeriodicalIF":6.5,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704590","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

Flavor formation and phospholipids degradation of crayfish meat treated by boiling combined air-frying during accelerated storage

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-22 DOI: 10.1016/j.fochx.2025.102406

Mingzhu Zhou , Dongyin Liu , Hongyuan Tan , Chao Wang , Wei Yu , Guangquan Xiong , Lan Wang , Wenjin Wu , Yu Qiao

{"title":"Flavor formation and phospholipids degradation of crayfish meat treated by boiling combined air-frying during accelerated storage","authors":"Mingzhu Zhou , Dongyin Liu , Hongyuan Tan , Chao Wang , Wei Yu , Guangquan Xiong , Lan Wang , Wenjin Wu , Yu Qiao","doi":"10.1016/j.fochx.2025.102406","DOIUrl":"10.1016/j.fochx.2025.102406","url":null,"abstract":"<div><div>Thermal treatment is an essential processing method in crayfish processing. This study analyzed the changes in lipids and volatile compounds in crayfish muscle subjected to three thermal processes: boiling (BO), air-frying (AF), and boiling combined air-frying (BO-AF). Aldehydes and heterocyclic compounds were found to be the predominant volatile compounds in crayfish muscle during thermal processing and storage. The intensity of lipid oxidation (POV, TBARS and <em>p</em>-AnV) was greatest in AF, and was notably lower in BO-AF. the total concentration of free fatty acids (FFAs) was highest in the AF group (4.14 mg/g) after processing, followed by BO (3.26 mg/g) and BO-AF (2.04 mg/g). During storage, the FFAs content gradually decreased, with generally lower levels observed at 65 °C compared to 45 °C. A total of 383 phospholipid species were identified, phosphatidylethanolamine being the primary difference lipid type in BO (26.7 %) and AF (36.7 %), while fatty acids were the main differential lipid types in BO-AF group, under the comparison between processed and stored. Overall, the BO-AF method improved the flavor sensory and decreased lipid oxidation, compared to the other two methods. These findings provide valuable insights into the effects of different thermal processing and storage methods on the quality and safety of crayfish muscle.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102406"},"PeriodicalIF":6.5,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704591","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