Food Chemistry: X最新文献_第6页

Iron nanoparticle/carbon nanotube composite as oxidase-like nanozyme for visual analysis of total antioxidant capacity. 纳米铁颗粒/碳纳米管复合材料作为类氧化酶纳米酶的总抗氧化能力可视化分析。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-12-12 eCollection Date: 2025-01-01 DOI: 10.1016/j.fochx.2024.102093

Junlin Liu, Sophia Xie, Nan Wang, Zhongyue Sun, Lina Tang, Guo-Jun Zhang, John Tressel, Yulin Zhang, Yujie Sun, Shaowei Chen

{"title":"Iron nanoparticle/carbon nanotube composite as oxidase-like nanozyme for visual analysis of total antioxidant capacity.","authors":"Junlin Liu, Sophia Xie, Nan Wang, Zhongyue Sun, Lina Tang, Guo-Jun Zhang, John Tressel, Yulin Zhang, Yujie Sun, Shaowei Chen","doi":"10.1016/j.fochx.2024.102093","DOIUrl":"10.1016/j.fochx.2024.102093","url":null,"abstract":"Total antioxidant capacity (TAC) is an important indicator for assessing the merit of natural plants and foods. Herein, a visual TAC assay is developed based on the oxidase-like activity of nitrogen-doped carbon nanotubes loaded with Fe nanoparticles (FeNPs@NCNT), which is prepared via high-temperature pyrolysis of metal-organic framework precursors and can catalyze the oxidation of colorless o-phenylenediamine (OPD) to colored 2,3-diaminophenazine (DAP). The addition of antioxidants (e.g., quercetin) impedes the formation of DAP, diminishing the color change, which can be analyzed via the RGB values obtained with a smartphone color-recognition APP, \"Color Picker\". The change of the optical signal can also be analyzed in the fluorescence mode. These two detection modes yield consistent TAC analysis of actual plant samples, in accord with results from the standard ABTS method. Results from this study highlight the unique potential of nanozymes in the development of effective TAC analysis platforms for natural plants and food.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102093"},"PeriodicalIF":6.5,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11721849/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142970323","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

Characterization and Pickering emulsifying ability of Adinandra nitida leaf polysaccharides. 苦苣苔叶多糖的表征及酸洗乳化性能。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-12-12 eCollection Date: 2025-01-01 DOI: 10.1016/j.fochx.2024.102090

Yingxuan Zhou, Lu Bai, Sheng Geng, Benguo Liu

{"title":"Characterization and Pickering emulsifying ability of Adinandra nitida leaf polysaccharides.","authors":"Yingxuan Zhou, Lu Bai, Sheng Geng, Benguo Liu","doi":"10.1016/j.fochx.2024.102090","DOIUrl":"10.1016/j.fochx.2024.102090","url":null,"abstract":"Herein, Adinandra nitida leaf polysaccharides (ANPs) were isolated, identified, and used as a particle emulsifier to stabilize Pickering emulsions. ANP was identified as a polysaccharide with a weight-average molecular weight of 383.10 ± 8.57 kDa that was mainly composed of galacturonic acid (43.94 ± 3.63 mol%), arabinose (17.44 ± 1.06 mol%), glucose (8.53 ± 0.65 mol%), and rhamnose (4.88 ± 0.32 mol%). The main glycosidic linkages included t-Ara(f)-(1→, →4)-Gal(p)-(1→, and →4)-Gal(p)-UA-(1→, with molar percentage ratios of 8.97 %, 19.68 %, and 47.05 %, respectively. ANP possessed a reducing power and ABTS radical scavenging ability. ANP could also reduce the interfacial tension between medium-chain triglycerides (MCT) and water in a concentration-dependent manner, demonstrating its emulsifying role. When the addition amount (c) ≥ 3 %, ANP could stabilize the O/W-type MCT-based Pickering emulsion gel with an oil-phase volume fraction of 70 %, and c was proportional to mechanical parameters such as gel strength, macroscopic viscosity index, and elastic index.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102090"},"PeriodicalIF":6.5,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11715120/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142947056","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

Quality, improvement of soluble dietary fiber from Dictyophora indusiata by-products by steam explosion and cellulase modification: Structural and functional analysis. 蒸汽爆破法和纤维素酶改性法改善工业蓟副产物可溶性膳食纤维的质量和结构及功能分析。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-12-12 eCollection Date: 2025-01-01 DOI: 10.1016/j.fochx.2024.102084

Mengfan Lin, Changrong Wang, Wenfei Wu, Qingsong Miao, Zebin Guo

{"title":"Quality, improvement of soluble dietary fiber from Dictyophora indusiata by-products by steam explosion and cellulase modification: Structural and functional analysis.","authors":"Mengfan Lin, Changrong Wang, Wenfei Wu, Qingsong Miao, Zebin Guo","doi":"10.1016/j.fochx.2024.102084","DOIUrl":"10.1016/j.fochx.2024.102084","url":null,"abstract":"Steam explosion (SE) and cellulase treatment are potentially effective processing methods for Dictyophora indusiata by-products, for use in high-value applications. The treatment conditions were optimized by response surface methodology, increasing the soluble dietary fiber (SDF) yield by 1.52 and 1.16 times after the SE and cellulase treatments, respectively. The both treatments did not affect the functional groups and crystal types of the polysachharides, but both reduced the crystallinity. The SDF had a porous microstructure, which would increase the specific surface area and facilitates the adsorption of water and glucose, thereby improving its functional properties. SE and cellulase treatment significantly improved the hydration capacity of SDF; the glucose adsorption capacity increased by 1.15 and 1.07 times, respectively. Overall, the modified SDF showed different degrees of advantages in terms of yield, physicochemical and functionality. This study demonstrated that SE and cellulase are effective modification methods for SDF made from D. indusiata by-products.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102084"},"PeriodicalIF":6.5,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11714722/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142947059","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

Miniaturized thermal purge-and-trap device combined with self-calibration colorimetric/SERS dual-model optical sensors for highly rapid and selective detection of sulfur dioxide in wine. 小型热吹扫捕集装置与自校准比色/SERS双模型光学传感器相结合，用于葡萄酒中二氧化硫的快速和选择性检测。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-12-12 eCollection Date: 2025-01-01 DOI: 10.1016/j.fochx.2024.102091

Yun Wu, Meiqi Wang, Ying Gu, Kun Ge

{"title":"Miniaturized thermal purge-and-trap device combined with self-calibration colorimetric/SERS dual-model optical sensors for highly rapid and selective detection of sulfur dioxide in wine.","authors":"Yun Wu, Meiqi Wang, Ying Gu, Kun Ge","doi":"10.1016/j.fochx.2024.102091","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.102091","url":null,"abstract":"Herein, the miniaturized thermal purge-and-trap (MTPT) device combined with self-calibration colorimetric/surface-enhanced Raman spectroscopy (SERS) dual-model optical sensors were designed for effective analysis of sulfur dioxide (SO2) in wine. The SO2 can be rapidly separated from wine and enriched by MTPT device, ensuring colorimetric/SERS dual-model optical sensing based on Karl Fischer reaction. The high separation efficiency of miniaturized MTPT device combined with self-calibration of dual-model optical sensors significantly alleviate matrix interference and improve the detection accuracy. The satisfactory linear range of 0.1-200.0 mg/L and 0.1-500.0 mg/L with limit of detection of 0.03 mg/L can be obtained. Finally, the MTPT-colorimetric/SERS method was applied to determine the content of SO2 in different kinds of wine to verify the practicality. These results provide an ideal strategy in construction of MTPT device combined with self-calibration dual-model optical sensors for quantification of gaseous hazards in complex food samples with high rapidity, anti-interference and accuracy.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102091"},"PeriodicalIF":6.5,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11699345/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142931049","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

Storage stability study of metronidazole and hydroxymetronidazole in chicken eggs by liquid chromatography tandem mass spectrometry. 液相色谱串联质谱法研究鸡蛋中甲硝唑和羟基甲硝唑的贮藏稳定性。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-12-10 eCollection Date: 2025-01-01 DOI: 10.1016/j.fochx.2024.102087

Mikhail Vokuev, Artem Melekhin, Anastasia Frolova, Anton Bairov, Igor Rodin, Victor Tishchenko

引用次数: 0

Comparison of chemical constituents in Lysimachia species and their antimicrobial activity for extending the shelf life of foods. 莱茵属植物化学成分的比较及其对延长食品保质期的抑菌作用。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-12-10 eCollection Date: 2025-01-01 DOI: 10.1016/j.fochx.2024.102086

Li-Li Chen, Shuang Long Yang, Ji-Cun Bao, Wei-You Xie, Zhao-Chan Wang, Nian Shi, Zhao-Jie Wang

{"title":"Comparison of chemical constituents in Lysimachia species and their antimicrobial activity for extending the shelf life of foods.","authors":"Li-Li Chen, Shuang Long Yang, Ji-Cun Bao, Wei-You Xie, Zhao-Chan Wang, Nian Shi, Zhao-Jie Wang","doi":"10.1016/j.fochx.2024.102086","DOIUrl":"10.1016/j.fochx.2024.102086","url":null,"abstract":"Food spoilage causes significant economic losses and endangers human health. Developing novel antimicrobial agents and preservatives is urgently needed for anti-foodborne diseases and improving food storage. Zhen Zhu Cai (Lysimachia) species are well-known edible plants among the East Asian populace that clear heat and anti-aging. Here, 70 fractions of ten Lysimachia species were compared, among which the bioactive fraction (KBZZC-05) was characterized and isolated to evaluate its antimicrobial activity, and compounds 21 and 23 were obtained under bioactive guidance. The KBZZC-05, 21, and 23 inhibited both spoilage organisms and foodborne pathogens (MICs = 2-256 μg/mL) better than potassium sorbate (MIC >256 μg/mL). It removed biofilms, causing surface morphology changes in bacteria. Additionally, KBZZC-05 (128 μg/mL) extended food shelf life through its antioxidant (P < 0.01 vs CK) and resistance to spoilage microorganisms. This study indicates that bioactive KBZZC-05 is a potentially non-toxic and eco-friendly botanical microbicide and preservative that can be used to treat foodborne diseases and for food storage.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102086"},"PeriodicalIF":6.5,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11729036/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142978140","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

Mechanistic studies on the effect of endogenous proteins on the starch retrogradation characteristics of corn before and after postharvest ripening. 内源蛋白对玉米采后成熟前后淀粉退化特性影响的机理研究。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-12-10 eCollection Date: 2025-01-01 DOI: 10.1016/j.fochx.2024.102088

Nannan Hu, Weihua Qi, Jinying Zhu, Fuyin Zhao, Lin Xiu, Mingzhu Zheng, Jingsheng Liu

引用次数: 0

Antimicrobial activity of chitosan /corn starch film incorporated with starch nanocrystals /nettle essential oil nanoemulsion for Eleutheronema tetradactylum fillet preservation. 壳聚糖/玉米淀粉膜复配淀粉纳米晶/荨麻精油纳米乳对枇杷片的抗菌活性研究

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-12-10 eCollection Date: 2025-01-01 DOI: 10.1016/j.fochx.2024.102085

Hamed Ahari, Fatemeh Kalateh-Seifari, Shima Yousefi

{"title":"Antimicrobial activity of chitosan /corn starch film incorporated with starch nanocrystals /nettle essential oil nanoemulsion for Eleutheronema tetradactylum fillet preservation.","authors":"Hamed Ahari, Fatemeh Kalateh-Seifari, Shima Yousefi","doi":"10.1016/j.fochx.2024.102085","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.102085","url":null,"abstract":"This study aimed to estimate the effects of chitosan/ corn starch (CH/ CS equal 62:38) film in combination with nettle essential oil nanoemulsions (0.41 wt% NEONEs) and starch nanocrystals (6 wt% SNCs) on the microbial and qualitative characteristics of the Eleutheronema tetradactylumfillets during refrigeration storage (4 ± 1 °C). The fillets were covered by biopolymeric films (CH/CS, CH/CS/SNCs, CH/CS/ NEONEs, CH/CS/SNCs/NEONEs). The qualitative analysis of refrigerated fillets was performed on days 1, 7, and 10. The incorporation of NEONEs and SNCs into CH/CS made an active film with antimicrobial effects. The decrease in pH (5.89 %), PV (44.72 %), FFA (10.41 %), TVB-N (35.01 %), TBA (27.07 %) and increase in moisture (5.38 %) were observed in the covered fillets by CH/CS/SNCs/NEONEs film in compared to uncovered fillets at 4 °C on day 10. The results revealed that incorporating SNCs (6 %) and NEONEs (0.41 %) into CH/CS could increase the storage time of the refrigerated fish fillets.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102085"},"PeriodicalIF":6.5,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11698936/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142931111","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

Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aroma Baijiu. 细菌群落改善了浓香型白酒自然发酵过程中挥发性成分及非生物因子。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-12-09 eCollection Date: 2025-01-01 DOI: 10.1016/j.fochx.2024.102068

Bin Lin, Jie Tang, Qun Li, Liping Zhu, Wei Jiang, Hanbing Ke, Zhang Wen, Huaichen Liu, Shengzhi Yang, Qiang Yang, Shenxi Chen, Peijie Han

{"title":"Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aroma Baijiu.","authors":"Bin Lin, Jie Tang, Qun Li, Liping Zhu, Wei Jiang, Hanbing Ke, Zhang Wen, Huaichen Liu, Shengzhi Yang, Qiang Yang, Shenxi Chen, Peijie Han","doi":"10.1016/j.fochx.2024.102068","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.102068","url":null,"abstract":"Flavor components largely depend on microbial activity and environmental conditions during traditional fermented food production. However, the microbial and abiotic contributions to the flavor of Chinese strong-aroma Baijiu (SAB) remain poorly understood. In this study, the composition and functional profiles of the fungal and bacterial communities changed significantly after fourteen days of grain fermentation. Acetilactobacillus jinshanensis, Issatchenkia orientalis and Kazachstani humilis became the dominant species as fermentation proceeded. Pathways related to lipid, protein and secondary metabolite metabolism were enriched during the middle and later stages of grain fermentation. Ethyl caproate, hexyl caproate, and ethyl lactate were identified as the main volatile components in fermented grain. Lactobacillus species were significantly related to volatile components. Compared with fungi, bacterial diversity accounted for 96 % of the variation in volatile components coupled with temperature, acidity and reducing sugar. This work provides insights into the production optimization and flavor enhancement of SAB by optimizing abiotic factors and microbial compositions.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102068"},"PeriodicalIF":6.5,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11699094/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142931113","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

Evaluation of the application of wild yeasts in inhibiting germination of ochratoxin-producing Fungi during coffee fermentation process. 野生酵母在咖啡发酵过程中抑制产赭曲霉毒素真菌萌发中的应用评价。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-12-09 eCollection Date: 2025-01-01 DOI: 10.1016/j.fochx.2024.102077

Tsung-Yu Liu, Wei-Hsuan Hsu, Bao-Hong Lee

引用次数: 0