Food Chemistry: X最新文献

{"title":"Effects of phosphorylation-modified long-chain inulin on wheat starch: Physicochemical properties and retrogradation behaviors","authors":"Ruijie Zhang ,&nbsp;Denglin Luo ,&nbsp;Chonghui Yue ,&nbsp;Zhouya Bai ,&nbsp;Peiyan Li ,&nbsp;Libo Wang ,&nbsp;Sihai Han","doi":"10.1016/j.fochx.2024.101860","DOIUrl":"10.1016/j.fochx.2024.101860","url":null,"abstract":"<div><div>In this research, modification of long-chain inulin (FXL) through phosphorylation (PFXL) to enhance its application in wheat starch (WS) and starch-based products. The impacts of PFXL on the pasting, rheology, microstructure, and retrogradation characteristics of WS were researched. The findings revealed that PFXL significantly reduced both the breakdown and setback values of WS. Additionally, the incorporation of PFXL reduced the viscoelasticity of WS paste and improved its fluidity. Scanning electron microscopy indicated that higher PFXL levels (&gt;5 %) produced small fragments that partially covered the three-dimensional honeycomb structure of WS paste, thereby reducing water loss during short-term storage. PFXL also altered water distribution in WS gels, depending on concentration and storage duration. X-ray diffraction and Fourier-transform infrared spectroscopy suggested that PFXL effectively inhibited amylopectin recrystallization. Compared to FXL, PFXL exhibited a more pronounced ability to inhibit the aging of WS in short- and long-term storage.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101860"},"PeriodicalIF":6.5,"publicationDate":"2024-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142426684","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":"Comprehensive characterization of volatile compounds in Iranian black teas using chemometric analysis of GC-MS fingerprints","authors":"Adineh Aminianfar ,&nbsp;Mohammad Hossein Fatemi ,&nbsp;Fatemeh Azimi","doi":"10.1016/j.fochx.2024.101859","DOIUrl":"10.1016/j.fochx.2024.101859","url":null,"abstract":"<div><div>Black tea, a widely popular non-alcoholic beverage, is renowned for its unique aroma and has attracted significant attention due to its complex composition. However, the chemical profile of Iranian tea remains largely unexplored. In this research, black tea samples from key tea cultivation regions in four geographical areas in northern Iran were firstly analyzed using headspace solid-phase microextraction followed by gas chromatography–mass spectrometry (HS-SPME-GC–MS) to separate, identify, and quantify their volatile organic compounds. Subsequently, employing a robust investigative strategy, we utilized for the first time the well-known multivariate curve resolution-alternating least square (MCR-ALS) method as a deconvolution technique to analyze the complex GC–MS peak clusters of tea samples. This approach effectively addressed challenges such as severe baseline drifts, overlapping peaks, and background noise, enabling the identification of minor components responsible for the distinct flavors and tastes across various samples. The MCR-ALS technique significantly improved the resolution of spectral and elution profiles, enabling both qualitative and semi-quantitative analysis of tea constituents. Qualitative analysis involved comparing resolved peak profiles to theoretical spectra, along with retention indices, while semi-quantification was conducted using the overall volume integration (OVI) approach for volatile compounds, providing a more accurate correlation between peak areas and concentrations. The application of chemometric tools in GC–MS analysis increased the number of recognized components in four tea samples, expanding from 54 to 256 components, all with concentrations exceeding 0.1 %. Among them, 32 volatile compounds were present in every tea sample. Hydrocarbons (including alkenes, alkanes, cycloalkanes, monoterpenes and sesquiterpenes), esters and alcohols were the three major chemical classes, comprising 78 % of the total relative content of volatile compounds. Analyzing black teas from four distinct regions revealed variations not only in their volatile components but also in their relative proportions. This integrated approach provides a comprehensive understanding of the volatile chemical profiles in Iranian black teas, enhances knowledge about their unique characteristics across diverse geographical origin, and lays the groundwork for quality improvement.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101859"},"PeriodicalIF":6.5,"publicationDate":"2024-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142426716","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":"Influence of droplet size and surface hydrophobicity of soybean protein-based nanoemulsion fillers on the quality of silver carp myofibrillar protein gels","authors":"Chenxing Du ,&nbsp;Ge Zhu ,&nbsp;Hanwen Hu ,&nbsp;Zhangqun Duan ,&nbsp;Shuizhong Luo ,&nbsp;Lin Lin ,&nbsp;Jianfeng Lu ,&nbsp;Zhi Zheng","doi":"10.1016/j.fochx.2024.101866","DOIUrl":"10.1016/j.fochx.2024.101866","url":null,"abstract":"<div><div>This study investigated the mechanisms underlying the influence of droplet size and emulsifier wettability on gel properties when oil-in-water (O/W) emulsions serve as fillers in myofibrillar protein (MP) gels. Pickering emulsions with varying droplet sizes were prepared using soybean protein isolate (SPI) and SPI-curcumin nanoparticles, then used to construct composite gels. Findings showed that decreased droplet size and increased emulsifier surface hydrophobicity enhanced hydrophobic interactions in the gel, increasing the β-sheet content of MP molecules. Upon the introduction of SPI-Cur-NPs stabilized nanoemulsion (SCNE), the hydrophobic force in the gel was approximately 2.6-fold more remarkable than that of the control, and the β-sheet content increased to 16.51 %. This resulted in a denser mesh framework and more uniform oil droplet distribution, increasing the hardness value from 26.993 g to 41.847 g. Moreover, SCNE addition improved gel antioxidant properties, reducing carbonyl and peroxide levels to 31.82 % and 24.15 % of the control, respectively. These findings offer insights for improving MP-based gel products.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101866"},"PeriodicalIF":6.5,"publicationDate":"2024-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142426607","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":"Based on electronic nose and multi-omics, investigate the dynamic changes of volatile and non-volatile organic compounds in waxy wheat Baijiu from different years","authors":"Ping Zhang ,&nbsp;Jun-na Liu ,&nbsp;Han-xue Li ,&nbsp;Yi Ma ,&nbsp;Zhi-en Pu ,&nbsp;Li Li ,&nbsp;Liu-bin Huang ,&nbsp;Shan Zhang ,&nbsp;Xu-qin Wang ,&nbsp;Guo-fei Jiang ,&nbsp;Ling-yuan Zhang ,&nbsp;Yu-tao Bai ,&nbsp;Peng Qin","doi":"10.1016/j.fochx.2024.101864","DOIUrl":"10.1016/j.fochx.2024.101864","url":null,"abstract":"<div><div>Chinese baijiu is highly regarded for its unique flavor, and a variety of crops can be utilized as raw materials in its production. Waxy crops are essential ingredients in the brewing of high-quality baijiu; however, there is currently no comprehensive identification of volatile organic compounds (VOCs) and non-volatile compounds (N-VOCs) in waxy wheat baijiu (WWB). This study aims to investigate the dynamic changes of VOCs and N-VOCs in WWB during several important time periods from new to aged. A total of 25 amino acids underwent changes in the samples, with numerous physiologically active beneficial amino acids showing significant accumulation after aging. Additionally, 517 VOCs changed after aging, predominantly comprising esters and terpenoids, with 72 major VOCs being identified. A total of 718 metabolites were identified in the metabolome, primarily comprising alterations in lipids, amino acids, phenolic acids, organic acids, and alkaloids. These metabolites significantly influenced the levels of amino acids and VOCs. Our study is the first to provide a comprehensive examination of these aspects of WWB, highlighting its unique advantages over other crops. We believe that this research will establish a theoretical foundation for the application of waxy wheat in the baijiu industry, improve baijiu quality, and promote the development of functional baijius.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101864"},"PeriodicalIF":6.5,"publicationDate":"2024-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142426717","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":"Identification of volatile and flavor metabolites in three varieties of broccoli sprouts","authors":"Yu Xia ,&nbsp;Ming-Yue Li ,&nbsp;Syed Abdul Wadood ,&nbsp;Han-Jun Hong ,&nbsp;Yi Liu ,&nbsp;Yu-Xuan Luo ,&nbsp;Yi-Yan Wang ,&nbsp;Hong-Yan Liu ,&nbsp;Ren-You Gan","doi":"10.1016/j.fochx.2024.101862","DOIUrl":"10.1016/j.fochx.2024.101862","url":null,"abstract":"<div><div>Broccoli sprouts are promising functional food sources and their taste and flavor play a pivotal role in the acceptance of consumers. In this study, the flavor profiles of three varieties of broccoli sprouts, namely Bi Lv, You Xiu, and Lv Hua, were comprehensively characterized using HS-SPME-GC/MS analysis. A total of 364 volatile and flavor components across 15 chemical classes were successfully identified. The results revealed a majority of volatile metabolites exhibiting upregulation during the germination process, leading to an enhancement in taste intensity after germination, particularly for umami and sweet tastes, which was associated with an increase in associated amino acids and sugar content. Although the total glucosinolate content in broccoli sprouts has decreased compared to seeds, it remains the primary contributor to the bitterness of broccoli sprouts. The present study elaborated on the flavor contribution of broccoli sprouts, supporting the cultivation and consumption of them as a nutritious food.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101862"},"PeriodicalIF":6.5,"publicationDate":"2024-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142530059","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":"Rapid and convenient determination of α-dicarbonyl compounds via streamlined simultaneous derivatization and extraction coupled with liquid chromatography-fluorescence detection","authors":"Yanbo Luo ,&nbsp;Yuwei Liu ,&nbsp;Xiangyu Li ,&nbsp;Xingyi Jiang ,&nbsp;Yongqiang Pang ,&nbsp;Di Chen","doi":"10.1016/j.fochx.2024.101858","DOIUrl":"10.1016/j.fochx.2024.101858","url":null,"abstract":"<div><div>α-Dicarbonyl compounds (α-DCs), formed during food heating and storage, are crucial for assessing food safety and quality. However, the low concentration, high reactivity, and absence of chromophores of α-DCs make their detection challenging, often requiring complex derivatization and extraction. This study developed a one-pot method for α-DCs that combines derivatization and magnetic solid-phase extraction. By mixing the sample, 2,3-diaminonaphthalene, and Fe₃O₄/MWCNTs-OH in a vial, simultaneous derivatization and extraction are achieved. Derivatization converts α-DCs into hydrophobic products, facilitating their adsorption and enabling sensitive liquid chromatography-fluorescence detection. The introduction of the magnetic adsorbent allows phase separation to be easily achieved using an external magnet, simplifying and speeding up the process. The detection limits for six α-DCs (glyoxal, methylglyoxal, diacetyl, 2,3-pentanedione, D-glucosone, and 3-deoxyglucosone) were determined to be in the range of 0.4–3.5 nM. This rapid and convenient analytical approach was successfully applied to analyze α-DCs in juices, coffees, and tea beverages.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101858"},"PeriodicalIF":6.5,"publicationDate":"2024-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142426713","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":"Effects of orthogonal dual-frequency ultrasound-assisted treatment combined with bioactive coating containing Melissa officinalis L. essential oil on changes in quality, lipid, and protein of large yellow croaker (Pseudosciaena crocea) during cold storage","authors":"Hao Cheng ,&nbsp;Chenchen Zhang ,&nbsp;Jinfeng Wang ,&nbsp;Jing Xie","doi":"10.1016/j.fochx.2024.101861","DOIUrl":"10.1016/j.fochx.2024.101861","url":null,"abstract":"<div><div>How to reduce the quality loss of aquatic products during storage is a topic worth exploring. This study proposed a method combining orthogonal dual-frequency ultrasound-assisted treatment (20 kHz vertically, 40 kHz horizontally, 400 W) with bioactive coating (<em>Melissa officinalis</em> L. essential oil-carboxymethyl chitosan-locust bean gum) and discussed the effects of this combined treatment on the quality, lipid, and protein of large yellow croaker during cold storage (4 °C). The results showed that both ultrasound-assisted treatment (US) and bioactive coating (CMCS) significantly inhibited microbial growth and quality deterioration in the fish, with the combined treatment group (US+CMCS) showing the best effect. The shelf life of large yellow croaker in the control group (CK) was 6 d, while the shelf life for US, CMCS, and US+CMCS treatments was 12 d, 12 d, and 18 d, respectively. Additionally, the combined treatment inhibited lipid oxidation and effectively delayed the oxidative degradation of protein in the large yellow croaker during cold storage. Therefore, the method of orthogonal dual-frequency ultrasound-assisted treatment (20 kHz vertically, 40 kHz horizontally, 400 W) combined with bioactive coating (<em>Melissa officinalis</em> L. essential oil-carboxymethyl chitosan-locust bean gum) proposed in this study was a promising approach for the preservation of aquatic products during storage.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101861"},"PeriodicalIF":6.5,"publicationDate":"2024-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142356806","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":"Immunomodulatory peptides from sturgeon cartilage: Isolation, identification, molecular docking and effects on RAW264.7 cells","authors":"Shuchan Li,&nbsp;Miaoqing An,&nbsp;Yuxuan Zhao,&nbsp;Wenjun Zhao,&nbsp;Pan Li,&nbsp;Bing Du","doi":"10.1016/j.fochx.2024.101863","DOIUrl":"10.1016/j.fochx.2024.101863","url":null,"abstract":"<div><div>Sturgeons (<em>Acipenseridae</em>), ancient fish known for their caviar, produce underutilized by-products like protein-rich cartilage, which is a source of high-quality bioactive peptides. This study investigates immunomodulatory peptides from sturgeon cartilage hydrolysates mechanisms. The study found that sturgeon cartilage hydrolysate F2–7 and its key peptides(DHVPLPLP and HVPLPLP)significantly promoted RAW267.4 cell proliferation, NO release, and phagocytosis (<em>P</em> &lt; 0.001).Additionally, western blotting confirmed that F2–7 enhances immune response by increasing the expression of P-IKKα/β, IΚΚ, p65, and P-p65 proteins in the NF-κB signalling pathway (<em>P</em> &lt; 0.01). Molecular docking further demonstrated that DHVPLPLP and HVPLPLP bind to NF-κB pathway proteins via hydrogen bonding, with low estimated binding energies (−2.75 and −1.64; −6.04 and −4.75 kcal/mol), thus establishing their role as key immune peptides in F2–7. Therefore, DHVPLPLP and HVPLPLP have the potential to be developed as dietary supplements for immune enhancement. Their ability to enhance immune function provides a theoretical basis for novel immune supplements.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101863"},"PeriodicalIF":6.5,"publicationDate":"2024-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142426718","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":"Investigation of in situ and ex situ mode of lactic acid bacteria incorporation and the effect on dough extensibility, bread texture and flavor quality during shelf-life","authors":"Yining Dong,&nbsp;Elham Chidar,&nbsp;Salwa Karboune","doi":"10.1016/j.fochx.2024.101857","DOIUrl":"10.1016/j.fochx.2024.101857","url":null,"abstract":"<div><div><em>Lactococcus lactis</em> subsp. <em>diacetylactis</em>, <em>Lactobacillus delbrueckii</em> subsp. <em>bulgaricus</em>, and <em>Lb. rhamnosus</em> were evaluated for their efficiencies in preserving bread texture and flavor during shelf-life. The investigated LABs exhibited efficiency during preliminary screening in expressing selected enzymes (protease, xylanase, α-amylase, laccase, and glucose oxidase) and producing exopolysaccharide (EPS). Dough samples were supplemented with either sourdough starters containing live LAB cells or LAB cell lysates<em>.</em> Prolonged fermentation further enhanced the protective advantage of sourdough starter incorporation. During the 5-day shelf-life period, <em>in situ</em> enrichment with <em>Lb. rhamnosus</em> led to a mere 12.5–35.4 % hardness change and 13.8–20.7 % overall texture change. Furthermore, sourdough bread with live LAB cell supplementation displayed a more diverse and intense flavor profile, with high concentration of bread key odorants maintained during shelf-life, including 2,3-butanedione, 2-acetyl-1-pyrroline, and 3-methylbutanal. Meanwhile, no significant improvement was found in bread enriched with LAB cell lysates during shelf-life.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101857"},"PeriodicalIF":6.5,"publicationDate":"2024-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142433116","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":"Integrated metabolomic and transcriptomic analysis revealed the transition of functional components in edible flower buds of Hemerocallis citrina Baroni","authors":"Congrong Jiang ,&nbsp;Wenwen Zhang ,&nbsp;Yating Zhang ,&nbsp;Guanghui Yang ,&nbsp;Dongmei Cao ,&nbsp;Wei Li","doi":"10.1016/j.fochx.2024.101852","DOIUrl":"10.1016/j.fochx.2024.101852","url":null,"abstract":"<div><div>The edible flower buds of <em>Hemerocallis citrina</em> Baroni are used both as a vegetable and functional food. It has various health benefits due to the diversity of natural products. However, the establishment of functional components in the edible flower bud remains to be studied. We conducted a high-resolution metabolomic analysis of flower buds at three developmental stages, 1–2 cm, 4–6 cm, and edible (10–15 cm). Our analysis revealed 157 differential accumulated metabolites, including flavonoids (49), fatty acids (17) and terpenoids (13) while most of them decreased during flower bud development. Among them, 2 flavonoids, 2 long-chain fatty acids and 1 triterpene saponin are highly accumulated in edible flower buds. Furthermore, the expression levels of catalytic genes mirrored the changes in metabolite levels detected. These results track the dynamics of functional component accumulation during edible flower bud development, laying the theoretical basis for nutrition formation in <em>H. citrina</em>.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101852"},"PeriodicalIF":6.5,"publicationDate":"2024-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539499","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}