Food Chemistry: X最新文献_第5页

Maillard reaction products from Tilapia (Oreochromis mossambicus) scale collagen peptides conjugated with Galactooligosaccharides of different purities: Characterization, antioxidant activity, and impact on the growth of probiotics. 罗非鱼（Oreochromis mossambicus）鳞片胶原肽与不同纯度低聚半乳糖结合的美拉德反应产物：表征、抗氧化活性及其对益生菌生长的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-04 eCollection Date: 2025-07-01 DOI: 10.1016/j.fochx.2025.102733

Zhanhui Liu, Bing Chen, Songlei Wang, Zhengyuan Xiao, Hongxing Guo, Zhengguang Wang, Xinyuan Qi, Shiyuan Dong, Zifang Zhao

{"title":"Maillard reaction products from Tilapia (<i>Oreochromis mossambicus</i>) scale collagen peptides conjugated with Galactooligosaccharides of different purities: Characterization, antioxidant activity, and impact on the growth of probiotics.","authors":"Zhanhui Liu, Bing Chen, Songlei Wang, Zhengyuan Xiao, Hongxing Guo, Zhengguang Wang, Xinyuan Qi, Shiyuan Dong, Zifang Zhao","doi":"10.1016/j.fochx.2025.102733","DOIUrl":"10.1016/j.fochx.2025.102733","url":null,"abstract":"<p><p>This study investigated the effects of galactooligosaccharide (GOS) purity (80 % and 95 %) and heating time (60 and 150 min) on characterization and bioactivities of Maillard reaction products (MRPs) formed by conjugating tilapia scale collagen peptides with GOS at 90 °C. Spectral analyses, degree of grafting, and furosine content showed that lower-purity GOS exhibited higher glycation reactivity. Amino acid composition and advanced glycation end products analyses showed that arginine was the primary amino acid involved in glycation, with abundant formation of methylglyoxal-derived hydroimidazolone 1 (MG-H1). Digested MRPs maintained strong antioxidant activity, particularly in the lower-purity GOS group. Meanwhile, MRPs heated for 150 min enhanced L. <i>casei</i>, <i>L. pentosus</i>, and <i>B. bifidum</i> growth, while those heated for 60 min favored <i>B. longum</i>. MG-H1 level was positively correlated with antioxidant activity and <i>B. bifidum</i> growth (<i>p</i> < 0.01). This study highlights the broad application potential of glycated bioactive peptides with lower-purity GOS.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102733"},"PeriodicalIF":6.5,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12275030/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144674297","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

Microwave-assisted deep eutectic solvent extraction and macroporous resin purification of anthocyanins from Purple-heart Radish: Process optimization, structural characterization and quantitative analysis. 微波辅助深共晶溶剂萃取和大孔树脂纯化紫心萝卜花青素：工艺优化、结构表征和定量分析。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-04 eCollection Date: 2025-07-01 DOI: 10.1016/j.fochx.2025.102736

Peiyi Jin, Liping Wang, Jiaju Pi, Tiefeng Yuan, Jinjian Zhong, Linzhou Chen, Jilong Huang, Lin Gan, Chen Lin, Huajun Fan

{"title":"Microwave-assisted deep eutectic solvent extraction and macroporous resin purification of anthocyanins from <i>Purple-heart Radish</i>: Process optimization, structural characterization and quantitative analysis.","authors":"Peiyi Jin, Liping Wang, Jiaju Pi, Tiefeng Yuan, Jinjian Zhong, Linzhou Chen, Jilong Huang, Lin Gan, Chen Lin, Huajun Fan","doi":"10.1016/j.fochx.2025.102736","DOIUrl":"10.1016/j.fochx.2025.102736","url":null,"abstract":"<p><p>A novel approach for extraction and purification of the anthocyanins from <i>Purple-heart Radish</i> was developed by microwave-assisted deep eutectic solvent extraction (MAE-DES) coupled to macroporous resin separation (MRS). Citric acid-based DES as the extractant was screened and characterized from 13 synthesized deep eutectic solvents due to the excellent performance. Through RSM optimization of MAE-DES process, the anthocyanin yield reached 6.442 ± 0.135 mg/g, demonstrating that MAE-DES significantly superior to that of conventional methods. With AB-8 MRS purification, the anthocyanin purity was increased by 63-fold. By UHPLC-Q-TOF-MS/MS, the anthocyanins obtained from <i>Purple-heart Radish</i> were dominantly composed of pelargonins. Based on composition analysis, pH differential method was first modified by introducing weighting factors, avoiding serious underestimation of the anthocyanins content in <i>Purple-heart Radish</i>. MAE-DES and the modified spectrophotometry were successfully applied for assessment of anthocyanin extraction and sample drying methods, providing an efficient alternative to development and application of the anthocyanins from <i>Purple-heart Radish</i>.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102736"},"PeriodicalIF":6.5,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12275140/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144674300","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

Comparison of physicochemical, phytochemical, and volatile profiles, and bioactivities of citrus wines brewed from different varieties. 不同品种酿造的柑桔酒理化、植物化学、挥发性特征及生物活性的比较。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-02 eCollection Date: 2025-07-01 DOI: 10.1016/j.fochx.2025.102726

Xun Fu, Qingqing Fu, Zhirong Wang, Qingyu Nie, Xiaoqing Yin, Wenling Zhang

{"title":"Comparison of physicochemical, phytochemical, and volatile profiles, and bioactivities of citrus wines brewed from different varieties.","authors":"Xun Fu, Qingqing Fu, Zhirong Wang, Qingyu Nie, Xiaoqing Yin, Wenling Zhang","doi":"10.1016/j.fochx.2025.102726","DOIUrl":"10.1016/j.fochx.2025.102726","url":null,"abstract":"<p><p>This study comprehensively investigated the physicochemical and functional properties, and flavor profiles of citrus wines brewed from five distinct cultivars: <i>Citrus reticulata</i> cv. 'Dahongpao' (CRDW), <i>C. reticulata</i> 'Chun Jian' (CRCW), <i>C. sinensis</i> L. Osbeck 'Jincheng' (CSOJW), <i>C. sinensis</i> L. Osbeck 'Tarocco' (CSOTW), and <i>C. sinensis</i> L. Osbeck 'Navel Orange' (CSONW). There were significant variations in phytochemical and volatile profiles with minor differences in basic physicochemical properties. Notably, CRCW exhibited the highest concentrations of citric acid, didymin, rutin, isoquercitrin, nobiletin, and limonin, and the greatest antioxidant activities. Furthermore, CSOTW displayed the highest total antioxidant capacity, and the maximum concentrations of 4-hydroxybenzoic, ferulic acids, naringenin, hesperetin, luteolin, and quercitrin, along with a rich array of volatile compounds. Synephrine, <i>N</i>-methyltyramine, and gentisic acid were predominantly abundant in CSONW. However, with a few significant exceptions, CRDW and CSOJW did not exhibit noteworthy bioactive compounds, volatile components, or antioxidant activities. Consequently, selecting appropriate citrus wines can be customized to meet specific requirements.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102726"},"PeriodicalIF":6.5,"publicationDate":"2025-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12275130/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144674283","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

The dominance of commercial ADYs and their correlation between fungal diversity, volatile compounds during industrial fermentations of Cabernet Sauvignon wines. 赤霞珠葡萄酒工业发酵过程中商业ADYs的优势及其与真菌多样性、挥发性化合物的关系。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-02 eCollection Date: 2025-07-01 DOI: 10.1016/j.fochx.2025.102725

Mengyan Wang, Xiaojing Huang, Jinwen Zhou, Yanlin Liu, Yun Bai, Yue Sun

{"title":"The dominance of commercial ADYs and their correlation between fungal diversity, volatile compounds during industrial fermentations of Cabernet Sauvignon wines.","authors":"Mengyan Wang, Xiaojing Huang, Jinwen Zhou, Yanlin Liu, Yun Bai, Yue Sun","doi":"10.1016/j.fochx.2025.102725","DOIUrl":"10.1016/j.fochx.2025.102725","url":null,"abstract":"<p><p>During the winemaking process, the dominance of commercial active dry yeasts (ADYs) influence the interactions among microorganisms and the profiles of wine aroma. In this study, the implantation percentage of ADYs, fungal diversity and volatile profiles during the industrial Cabernet Sauvignon wine fermentation from four wineries in Ningxia, China were investigated. Four species were identified by the culture-dependent method. A total of 38 volatile aromas were identified through headspace solid phase microextraction gas chromatography mass spectrometry. Interdelta sequence typing showed that FX10 strain used in Winery2 had a lower implantation percentage than that of IONYS-WF strain used in Winery4 during fermentation. High-throughput sequencing further elucidated differences in fungal community structures at different fermentation times between Winery2 and Winery4. Correlation analyses between microbial communities and flavor components highlighted the role of dominant species in shaping characteristic flavor profiles. This study deepens comprehension of how ADYs influence fungal succession and wine characteristics.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102725"},"PeriodicalIF":6.5,"publicationDate":"2025-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12275055/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144674304","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

Ultrasound-assisted enhancement of microbial, physicochemical, and bioactive properties in Lactobacillus helveticus-fermented milk 超声辅助增强helveticlactobacillus发酵乳的微生物、物理化学和生物活性特性

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-01 DOI: 10.1016/j.fochx.2025.102724

Aliakbar Gholamhosseinpour , Seyed Mohammad Bagher Hashemi , Hamideh Khosravi Mazydi

{"title":"Ultrasound-assisted enhancement of microbial, physicochemical, and bioactive properties in Lactobacillus helveticus-fermented milk","authors":"Aliakbar Gholamhosseinpour , Seyed Mohammad Bagher Hashemi , Hamideh Khosravi Mazydi","doi":"10.1016/j.fochx.2025.102724","DOIUrl":"10.1016/j.fochx.2025.102724","url":null,"abstract":"<div><div>This research assessed the impacts of ultrasound on fermentation dynamics and bioactive properties in milk fermented with <em>Lactobacillus helveticus</em>. Ultrasound was applied to milk (MU + L), bacterial culture (M + LU), both (MU + LU), or the inoculated mixture [(M + L)U], and samples were analysed during a 24 h fermentation. Results demonstrated that ultrasound significantly enhanced microbial viability, especially in MU + LU. Acidification occurred more rapidly in ultrasound-treated samples, with MU + LU achieving the lowest pH(3.31). Ultrasound also improved antioxidant potential, with DPPH radical scavenging and ascorbate oxidation inhibition reaching 79.8 % and 28.4 %, respectively, in MU + LU. Furthermore, inhibitory activities against α-amylase, α-glucosidase, ACE, and lipase were significantly higher in ultrasound-treated samples, again with MU + LU showing the most pronounced effects (47.2 %,43.4 %,42.9 %, and 34.6 %, respectively). These findings highlight the synergistic advantages of applying ultrasound to milk and culture, offering a promising green, non-thermal approach to accelerate fermentation and improve microbial viability, antioxidant activity, and functional health-promoting properties in fermented dairy products.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102724"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144570915","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

Prebiotic potential of exopolysaccharide-derived oligosaccharides prepared using sandwich-integration bioprocess of acidolysis-electrodialysis and microbial fermentation 酸解-电渗析-微生物发酵三明治一体化工艺制备的外多糖衍生低聚糖的益生元潜力

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-01 DOI: 10.1016/j.fochx.2025.102718

Xinmiao Ren , Qingping Liang , Mengshi Xiao , Dongxing Yu , Jiaming Liu , Ningyang Li , Xiaodan Fu , Haijin Mou

{"title":"Prebiotic potential of exopolysaccharide-derived oligosaccharides prepared using sandwich-integration bioprocess of acidolysis-electrodialysis and microbial fermentation","authors":"Xinmiao Ren , Qingping Liang , Mengshi Xiao , Dongxing Yu , Jiaming Liu , Ningyang Li , Xiaodan Fu , Haijin Mou","doi":"10.1016/j.fochx.2025.102718","DOIUrl":"10.1016/j.fochx.2025.102718","url":null,"abstract":"<div><div>Fucosylated oligosaccharides (FCOs) from human milk and fucoidan are potential prebiotics. This study established a sandwich-integration bioprocess combining acidolysis-electrodialysis and microbial fermentation to obtain novel prebiotic FCOs from fucose-containing exopolysaccharide (EPS) with a specific backbone structure →3)-β-<span>d</span>-Glc<em>p</em>-(1 → 4)-α-<span>l</span>-Fuc<em>p</em>-(1 → 3)-α-<span>l</span>-Fuc<em>p</em>-(1 → and α-<span>d</span>-Gal<em>p</em> branches. The prebiotic activity of FCOs was analyzed through single-strain cultivation and colonic fermentation. Acidolysis of EPS generated residual acid and free monosaccharides. After electrodialysis for acid removal, <em>Lactococcus lactis</em> fermentation removed over 96 % of glucose and galactose, increasing the fucose molar ratio of FCOs by 25 % compared to the initial hydrolysates. Secondary electrodialysis removed 96.2 % of fermentation-derived organic acids. FCOs promoted lactic acid bacteria in mono-culture, and enhanced <em>Bifidobacterium</em>, <em>Parabacteroides</em>, and <em>Megasphaera</em> in colonic fermentation, enriching short-chain fatty acids (SCFAs) metabolism pathway, especially butyrate metabolism. This study developed an integrated process for EPS-derived FCOs preparation and monosaccharides byproduct removal and provided insights to the development of fucose-rich prebiotic.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102718"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144570918","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

Molecular mechanism of Golden Pomfret myofibrillar protein digestion inhibition by malondialdehyde-mediated oxidation based on peptidomics analysis 基于肽组学分析的丙二醛氧化抑制金鲳鱼肌纤维蛋白消化的分子机制

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-01 DOI: 10.1016/j.fochx.2025.102713

Zefu Wang , Guangyi Chen , Xiaosi Chen , Qiuyu Xia , Yantao Yin , Naiyong Xiao , Shucheng Liu

{"title":"Molecular mechanism of Golden Pomfret myofibrillar protein digestion inhibition by malondialdehyde-mediated oxidation based on peptidomics analysis","authors":"Zefu Wang , Guangyi Chen , Xiaosi Chen , Qiuyu Xia , Yantao Yin , Naiyong Xiao , Shucheng Liu","doi":"10.1016/j.fochx.2025.102713","DOIUrl":"10.1016/j.fochx.2025.102713","url":null,"abstract":"<div><div>This study investigated the effects of malondialdehyde (MDA) induced oxidation on the digestion of the Golden Pomfret myofibrillar protein. Results showed that protein digestibility decreased significantly with increased MDA concentration (<em>P</em> < 0.05). Compared with the control group, the digestibility of proteins subjected to treatment with 10 mM MDA declined from 98.66 % to 44.41 %. Moreover, the gastric and intestinal digestibility constants decreased from 6.55 and 7 to 2.12 and 0.72, respectively. Notably, MDA detaches from MP during digestion, and MDA shields the cleavage sites of pepsin and trypsin on tryptophan, arginine, and lysine. Compared to the control group, the number of peptides in the digestive products of proteins treated with 10 mM MDA dropped from 2870 to 901, the total peptide count decreased from 4399 to 1667, and new peptides emerged. These results indicated that the digestion of oxidized protein mediated by MDA was inhibited, and this inhibition of MP digestion was irreversible. Notably, myosin was the protein most profoundly impacted by MDA.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102713"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144534196","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

Amazon fig (Ficus subapiculata): A unconventional food plant with technological potential for the food industry 亚马逊无花果（Ficus subapiculata）：一种非传统的食品植物，具有食品工业的技术潜力

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-01 DOI: 10.1016/j.fochx.2025.102699

Josias Martins dos Anjos Cruz , Renilto Frota Corrêa , Valdely Ferreira Kinupp , Michele Fernandes Pereira , Kidney de Oliveira Gomes Neves , Jojo Rodrigues , Bianca Muniz Lacerda Ventura , Tiago Antônio de Oliveira Mendes , Edgar Aparecido Sanches , Pedro Henrique Campelo , Jaqueline de Araújo Bezerra

{"title":"Amazon fig (Ficus subapiculata): A unconventional food plant with technological potential for the food industry","authors":"Josias Martins dos Anjos Cruz , Renilto Frota Corrêa , Valdely Ferreira Kinupp , Michele Fernandes Pereira , Kidney de Oliveira Gomes Neves , Jojo Rodrigues , Bianca Muniz Lacerda Ventura , Tiago Antônio de Oliveira Mendes , Edgar Aparecido Sanches , Pedro Henrique Campelo , Jaqueline de Araújo Bezerra","doi":"10.1016/j.fochx.2025.102699","DOIUrl":"10.1016/j.fochx.2025.102699","url":null,"abstract":"<div><div>Amazon fig is an underexplored non-conventional food plant native to the Amazon region. The objective of this study was to determine its physicochemical properties, cytotoxicity, and chemical composition. The highest total phenolic content was observed in the hydroethanolic extract (709.5 mg GAE/g), which was associated with significant antioxidant potential against DPPH<img> (1539.1 μmol TE/g) and ABTS<img><sup>+</sup> (1994.9 μmol TE/g) radicals. No cytotoxic effects were observed in the tested cell lines. The fruit was primarily composed of carbohydrates and organic acids. Seven phenolic acids and four flavonoids were identified, including 4-hydroxybenzoic, protocatechuic and chlorogenic acids, quercetin and rutin. Among the mineral components, potassium (13.17 g/kg) and calcium (8.50 g/kg) were predominant. Volatile compound analysis identified 25 compounds, with β-elemene being the major constituent (8.37 %). Future research should focus on the quantification of bioactive compounds in this Amazonian matrix and the development of functional food products and ingredients for diverse applications.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102699"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144557531","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

Effects of inulin with different degrees of polymerization on the structure, properties and digestibility of rice starch 不同聚合度菊粉对大米淀粉结构、性质及消化率的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-01 DOI: 10.1016/j.fochx.2025.102688

Yuan Ye , Luyan Liao , Renxiang Yang , Sijie Zhang , Jiayu Zhang , Jinyan Zhang , Yiying Wu , Zengmin Kuang , Weiguo Wu , Yu Zhang

{"title":"Effects of inulin with different degrees of polymerization on the structure, properties and digestibility of rice starch","authors":"Yuan Ye , Luyan Liao , Renxiang Yang , Sijie Zhang , Jiayu Zhang , Jinyan Zhang , Yiying Wu , Zengmin Kuang , Weiguo Wu , Yu Zhang","doi":"10.1016/j.fochx.2025.102688","DOIUrl":"10.1016/j.fochx.2025.102688","url":null,"abstract":"<div><div>The effects of three inulins (IN) with different polymerization degrees on the structure, properties and digestibility of rice starch (RS) were investigated. The results showed that the viscosity, breakdown, and setback values of the composite systems decreased. Compared to pure starch, the gelatinization enthalpy of composite systems significantly decreased from 9.54 J/g to 9.13 J/g, 9.05 J/g, and 8.79 J/g, while the retrogradation enthalpy after 14 d storage declined from 4.58 J/g to 3.44 J/g, 3.72 J/g, and 3.85 J/g. The addition of IN significantly reduced the relative crystallinity and formation of ordered structures in the composite systems after 14 d of storage. Digestibility analysis revealed a significant decrease in rapidly digestible starch (from 69.63 % to 45.48 %, 48.38 %, and 50.00 %) and increases in slowly digestible and resistant starch contents. The effects depended on IN's polymerization degree and concentration, with 3.0 % short-chain IN demonstrating the most pronounced improvement in starch properties.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102688"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144517171","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

Insights from dual-platform metabolomics on durian flowers: An alternative source of procyanidins from agricultural waste with bioactivities. 双平台代谢组学对榴莲花的研究：从具有生物活性的农业废弃物中提取原花青素的替代来源。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-01 DOI: 10.1016/j.fochx.2025.102719

Supakorn Potijun, Nattaya Pattarapipatkul, Pitchakorn Boonma, Putthamas Pewlong, Intira Pathtubtim, Thanchanok Muangman, Bunyarit Meksiriporn, Hubert Schaller, Supaart Sirikantaramas

{"title":"Insights from dual-platform metabolomics on durian flowers: An alternative source of procyanidins from agricultural waste with bioactivities.","authors":"Supakorn Potijun, Nattaya Pattarapipatkul, Pitchakorn Boonma, Putthamas Pewlong, Intira Pathtubtim, Thanchanok Muangman, Bunyarit Meksiriporn, Hubert Schaller, Supaart Sirikantaramas","doi":"10.1016/j.fochx.2025.102719","DOIUrl":"10.1016/j.fochx.2025.102719","url":null,"abstract":"<p><p>Procyanidins, which are polyphenol compounds in grape seeds, apples, and berries, are known for their anti-inflammatory and antioxidant properties. In this study, we investigated durian flowers, an agricultural waste, as a novel procyanidin source. Durian trees bloom prolifically, but not all flowers develop into mature fruits, representing underutilized resources. Dual-platform metabolomic analysis using ultra-high-performance liquid chromatography with electrospray ionization quadrupole time-of-flight mass spectrometry and gas chromatography-mass spectrometry annotates polyphenols such as (-)-epicatechin, procyanidins B1, B2, and C1. The 80 % (<i>v</i>/v) ethanol extraction yielded a crude extract with a total procyanidin content of 7.68 mg/g. Bioactivity assays revealed that the procyanidin-rich crude extract reduced oxidative stress and exhibited anti-inflammatory effects against UVA in human keratinocytes (HaCaT). This study is the first to propose durian flowers as a sustainable and cost-effective procyanidin source with potential application in the nutraceutical and cosmeceutical industries, contributing significantly to the repurposing of agricultural waste through green technology.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102719"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12275947/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144674294","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