Food Chemistry: X最新文献_第6页

Evaluation of pulsed light (PL) on degradation kinetics of aflatoxins and retention of nutrients in groundnut oilcake 脉冲光（PL）对花生油饼中黄曲霉毒素降解动力学和营养物质保留的评价

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102588

Junmin Ji, Jinghan Li, Yan Wang, Changjiang Li

{"title":"Evaluation of pulsed light (PL) on degradation kinetics of aflatoxins and retention of nutrients in groundnut oilcake","authors":"Junmin Ji, Jinghan Li, Yan Wang, Changjiang Li","doi":"10.1016/j.fochx.2025.102588","DOIUrl":"10.1016/j.fochx.2025.102588","url":null,"abstract":"<div><div>Pulsed light (PL) technology, a photonic innovation characterized by high-intensity, short-duration light pulses, enhances photochemical reactions through instantaneous energy delivery and has emerged as a promising novel non-thermal technology for inactivating pathogenic bacteria and degrading associated toxins in food. In this study, the efficacy of PL exposure in degrading aflatoxins was investigated and the nutritional quality of cold- and hot- pressed groundnut oilcake was also assessed. Under optimal process conditions (500 J pulse energy, 9 cm lamp-to-sample distance, and 480 s exposure duration), 81 % degradation of aflatoxin B<sub>1</sub> (AFB<sub>1</sub>) and 75 % total aflatoxins degradation from initial levels of 160 μg/kg (80 μg/kg AFB<sub>1</sub>). Crude protein and amino acid composition exhibited no significant alterations, indicating preservation of nutritional value. PL irradiation effectively integrates mycotoxin control with functional constituent preservation, highlighting its potential for scalable implementation in oilseed processing operations and providing a promising non-thermal treatment technology for industrial food safety applications.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102588"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144167845","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

Exploring the nutritional composition, physicochemical properties, and biological characteristics of mature banana varieties (Musaceae) 香蕉科成熟品种的营养成分、理化性质及生物学特性研究

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102594

Ngoc Duc Vu , Nguyen Trinh Thi Nhu Hang , Kieu Dang Quynh Mi , Nguyen Huu Thuan Anh , Binh An Pham

{"title":"Exploring the nutritional composition, physicochemical properties, and biological characteristics of mature banana varieties (Musaceae)","authors":"Ngoc Duc Vu , Nguyen Trinh Thi Nhu Hang , Kieu Dang Quynh Mi , Nguyen Huu Thuan Anh , Binh An Pham","doi":"10.1016/j.fochx.2025.102594","DOIUrl":"10.1016/j.fochx.2025.102594","url":null,"abstract":"<div><div>Despite the global significance of bananas, detailed characterization of their nutritional, physicochemical, and bioactive properties remains limited, especially for rare or regionally cultivated varieties. This study profiles 13-banana cultivars from Vietnam to identify varietal differences and assess their potential in food applications, using a multi-dimensional framework including morphology, surface color, and texture. Physicochemical characteristics and proximate nutritional components were assessed using validated methodologies. Moreover, key bioactive compounds and antioxidant activities were quantified via spectrophotometric assays. Results revealed significant inter-cultivar variation across all analytical domains. Ta Qua exhibited the largest fruit morphology and the highest carbohydrate content (>40.29 g/100g), while Cha Bot demonstrated elevated concentrations of phenolic and flavonoid compounds, correlating with robust antioxidant activity (1.17–1.67 mgAA/gDW). Conversely, Sap Trang presented limited antioxidant capacity but was comparatively rich in protein (1.89 g/100g). The study highlights the importance of cultivar-specific profiling to support evidence-based selection for nutrition, breeding, and food development.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102594"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144167870","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

Comparison of the physicochemical properties of palm-based shortenings of various melting temperatures and animal fats 棕榈基起酥油在不同熔融温度下与动物脂肪的理化性质比较

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102583

Mohd Razali Faridah , Amelia Najwa Ahmad Hairi , Masni Mat Yusoff , Ashari Rozzamri , Wan Zunairah Wan Ibadullah , Mohammad Rashedi Ismail-Fitry

{"title":"Comparison of the physicochemical properties of palm-based shortenings of various melting temperatures and animal fats","authors":"Mohd Razali Faridah , Amelia Najwa Ahmad Hairi , Masni Mat Yusoff , Ashari Rozzamri , Wan Zunairah Wan Ibadullah , Mohammad Rashedi Ismail-Fitry","doi":"10.1016/j.fochx.2025.102583","DOIUrl":"10.1016/j.fochx.2025.102583","url":null,"abstract":"<div><div>This study compares the physicochemical properties of palm-based shortenings (PS) with varying melting temperatures (33–60 °C) to animal fats from chicken, beef, and mutton. Key parameters assessed include peroxide value, solid fat content, thermal behaviour, fatty acid composition, and crystal structure. PS exhibits lower peroxide values (0.45–8.33 meq/kg) than animal fats (5.02–12.21 meq/kg), indicating greater oxidative stability. PS with higher melting points (55–60 °C) demonstrates enhanced solid fat content (up to 98 % at 10 °C) and thermal stability, while lower-melting PS (33–42 °C) displays β’ crystal dominance, closely resembling the texture of animal fats. Principal component analysis reveals that chicken fat clusters with PS of 33–49 °C, suggesting that these PS can directly substitute animal fats in food applications. Palm-based shortenings with melting points ranging from 33 to 49 °C exhibit functional and structural characteristics that position them as effective and sustainable alternatives to animal fats (particularly chicken fat).</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102583"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144177948","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

Influence of storage time on the flavor and texture of egg yolk gel. 贮存时间对蛋黄凝胶风味和质地的影响。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 eCollection Date: 2025-04-01 DOI: 10.1016/j.fochx.2025.102513

Tingting Tang, Mingsheng Xu, Yanjun Yang

{"title":"Influence of storage time on the flavor and texture of egg yolk gel.","authors":"Tingting Tang, Mingsheng Xu, Yanjun Yang","doi":"10.1016/j.fochx.2025.102513","DOIUrl":"10.1016/j.fochx.2025.102513","url":null,"abstract":"<p><p>The physicochemical properties, structure, and flavor of yolk gels stored under 4 °C conditions were investigated using GC-MS, electronic nose analysis, and texture profiling, provided valuable insights into determining the optimal processing time for egg yolks. During storage, the hardness increased significantly from 3649.50 g to 5129.75 g, while its elasticity decreased from 0.92 to 0.78. Changes in the secondary and tertiary structures of egg yolk were characterized by ultraviolet and infrared spectroscopy. Furthermore, the spatial conformation of yolk proteins altered during storage, leading to increased exposure of charged groups, -SH groups, and hydrophobic regions. These exposed functional groups interacted with flavor compounds, enhancing their binding affinity, hexanal, heptanal, 2-pentyl-furan, octanal and dimethyl trisulfide were reduced. The results demonstrated that as storage time extended, the overall flavor intensity of egg yolk hot gels diminished. Consequently, based on specific requirements, it is possible to select egg yolks processed at corresponding storage durations.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"102513"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12124678/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144198575","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

Metagenomics and volatile metabolomics reveal microbial succession and flavor formation mechanisms during fermentation of Novel Pasture-style Laozao 宏基因组学和挥发性代谢组学揭示了新型牧场老早发酵过程中微生物演替和风味形成机制

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102598

Ying Miao , Minjun Sun , Rui Huo , Yangyang Chen , Jingyu Xie , Tungalag Dong , Meili Zhang

{"title":"Metagenomics and volatile metabolomics reveal microbial succession and flavor formation mechanisms during fermentation of Novel Pasture-style Laozao","authors":"Ying Miao , Minjun Sun , Rui Huo , Yangyang Chen , Jingyu Xie , Tungalag Dong , Meili Zhang","doi":"10.1016/j.fochx.2025.102598","DOIUrl":"10.1016/j.fochx.2025.102598","url":null,"abstract":"<div><div>Novel Pasture-style Laozao (NPLZ) is a local specialty fermented food with unique flavor and mouthfeel. This study investigated the dynamic changes of physicochemical properties, volatile flavor substances and microbial community succession during the fermentation of NPLZ and revealed their interactions through the joint analysis of metagenomics and volatile metabolomics. Differences in the contents of 52 characteristic flavor substances were the main reasons for the changes in aroma. <em>Saccharomyces cerevisiae</em>, <em>Pseudomonas oryzihabitans</em>, and <em>Pantoea vagans</em> were the dominant microbial communities during fermentation. Under symbiotic conditions, five species including <em>Paenibacillus piri</em> and <em>Methyloversatilis thermotolerans</em> were found to be crucial in influencing microbial community succession. The accumulation of organic acids was identified as the primary environmental factor driving changes in microbial community structure. Through correlation analysis, eight microbial species were identified as core microorganisms affecting flavor differences, and the metabolic networks of key flavor metabolites were reconstructed in conjunction with the KEGG database.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102598"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144221282","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

Impact of compound fungal bran Qu fortification on Sichuan bran vinegar fermentation and product quality 复合真菌糠曲强化对川麸醋发酵及产品品质的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102611

Yinghao Yuan , Xiaoyan Hou , Yuli Lei , Qisheng Zhang , Dongdong Wang , Kaidi Hu , Aiping Liu , Ning Zhao , Jun Cong , Qin Li , Shuliang Liu , Jianlong Li

{"title":"Impact of compound fungal bran Qu fortification on Sichuan bran vinegar fermentation and product quality","authors":"Yinghao Yuan , Xiaoyan Hou , Yuli Lei , Qisheng Zhang , Dongdong Wang , Kaidi Hu , Aiping Liu , Ning Zhao , Jun Cong , Qin Li , Shuliang Liu , Jianlong Li","doi":"10.1016/j.fochx.2025.102611","DOIUrl":"10.1016/j.fochx.2025.102611","url":null,"abstract":"<div><div>In this study, we used compound fungal bran koji to enhance the fermentation of Sichuan bran <em>cupi</em>. Analysis of the microbial composition of <em>cupei</em> showed that <em>Aspergillus, Saccharomyces</em>, <em>Wickerhamomyces</em>, <em>Rhizopus</em>, <em>Lactobacillus</em>, and <em>Acetobacter</em> are the primary genera involved in fermentation. The addition of enriched <em>Qu</em> (BQF) for intensive fermentation increased the relative abundance of <em>Wickerhamomyces</em> and <em>Rhizopus</em> during the initial and mid-stages of fermentation while influencing the dynamics of <em>Aspergillus</em>, <em>Lactobacillus</em>, <em>Acetobacte</em>r, and other genera. Compared to the BQ group (control group), the BQF group demonstrated a 5.32 % increase in total acid content, 9.23 % improvement in starch usage, and 14.74 % increase in total ester content. Furthermore, the flavor compounds, including esters, alcohols, and acids, in the cooked vinegar of the BQF group increased by 49.89 %, 1.02 % and 16.13 %, respectively. These results were consistent with the sensory evaluation. These findings demonstrate that <em>Qu</em> significantly improved the flavor of bran vinegar.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102611"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144221380","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

Extraction of walnut protein using deep eutectic solvent aqueous two-phase system: Investigation of structural and functional properties 深共熔溶剂-水两相体系萃取核桃蛋白：结构和功能性质研究

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102546

Yun-Kun Zhu , Mei-Hui Li , Min Yang , Jiang-Xia Xu , Meng-Yao Ren , Zhong-Kai Zhao , Liang Wang , Jie Yang , Jun Liu , Min-Wei Zhang

{"title":"Extraction of walnut protein using deep eutectic solvent aqueous two-phase system: Investigation of structural and functional properties","authors":"Yun-Kun Zhu , Mei-Hui Li , Min Yang , Jiang-Xia Xu , Meng-Yao Ren , Zhong-Kai Zhao , Liang Wang , Jie Yang , Jun Liu , Min-Wei Zhang","doi":"10.1016/j.fochx.2025.102546","DOIUrl":"10.1016/j.fochx.2025.102546","url":null,"abstract":"<div><div>Walnut protein (WP) exhibits high nutritional value and excellent techno-functional properties, making it a promising candidate for broad applications in the food industry. It is commonly extracted from the meal after oil processing of walnut through alkali extraction with isoelectric precipitation (AE-IP). In this study, an aqueous two-phase system (DES-ATPS) consisting of betaine-urea/K<sub>2</sub>HPO<sub>4</sub> was used for the extraction of WP from walnut kernels and cold-pressed walnut meal. Comparison with AE-IP, WP extracted through DES-ATPS exhibited enhanced color characteristics and there was no significant difference in protein subunit composition. The WP extracted by DES-ATPS displayed lower Surface hydrophobicity (H<sub>0</sub>) and intrinsic fluorescence intensities. Conversely, the exposure of internal groups in WP extracted by AE-IP resulted in a higher Zeta potential and a decrease in protein particle size. The comparative analysis revealed fundamentally distinct structural impacts between the two extraction methodologies. Notably, DES-ATPS-isolated WP demonstrated superior solubility under acidic conditions (pH 2).</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102546"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144069477","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

Investigation of the astringency-masking effect of ι-carrageenan on natural polyphenols and its differential mechanism at various concentrations 不同浓度下ι-卡拉胶对天然多酚的收敛掩蔽效应及其差异机制研究

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102534

Qiang Yu , Yifan Zhang , Jun Liu , Xue Han , Mengqi Li , Junzhi Lin , Taigang Mo , Li Han , Haozhou Huang , Dingkun Zhang

{"title":"Investigation of the astringency-masking effect of ι-carrageenan on natural polyphenols and its differential mechanism at various concentrations","authors":"Qiang Yu , Yifan Zhang , Jun Liu , Xue Han , Mengqi Li , Junzhi Lin , Taigang Mo , Li Han , Haozhou Huang , Dingkun Zhang","doi":"10.1016/j.fochx.2025.102534","DOIUrl":"10.1016/j.fochx.2025.102534","url":null,"abstract":"<div><div>The astringency of natural polyphenols affects consumers' acceptance for food, and it is urgent to find safe and effective astringency-masking substances. This study introduced ι-carrageenan (CA) as a novel astringency-masking agent and investigated its interaction mechanism using epigallocatechin gallate (EGCG) and β-casein (βCN) as model compounds. Sensory evaluation demonstrated that 0.3 % CA achieved a 56–80 % reduction in astringency intensity scores for four polyphenols, with masking efficacy exhibiting concentration-dependent enhancement. Through integrated analytical approaches including techniques such as multispectral analysis and isothermal titration calorimetry, we revealed concentration-dependent interference patterns in EGCG-βCN interactions. Three distinct mechanisms were elucidated: (1) Competitive binding with βCN to inhibit EGCG-induced protein precipitation; (2) Facilitation of βCN aggregation into higher molecular weight coacervates; (3) Formation of ternary EGCG-CA-βCN complexes. These findings highlight the potential of CA in the development of low astringency functional foods, providing the food industry with a new strategy for masking astringency.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102534"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143935389","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

Metabolomic profiling of Akebia species: Comparative analysis of bioactive compounds in the pulp of A. trifoliata, A. trifoliata ssp. australis, and A. quinata 三叶木属植物代谢组学分析：三叶木和三叶木果肉中生物活性物质的比较分析。australis和A. quinata

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102531

Mian Faisal Nazir, Tianjiao Jia, Jie Xu, Longyu Dai, Yafang Zhao, Shuaiyu Zou

{"title":"Metabolomic profiling of Akebia species: Comparative analysis of bioactive compounds in the pulp of A. trifoliata, A. trifoliata ssp. australis, and A. quinata","authors":"Mian Faisal Nazir, Tianjiao Jia, Jie Xu, Longyu Dai, Yafang Zhao, Shuaiyu Zou","doi":"10.1016/j.fochx.2025.102531","DOIUrl":"10.1016/j.fochx.2025.102531","url":null,"abstract":"<div><div>Akebia species including, <em>A. trifoliata</em> (AKT), <em>A. trifoliata</em> ssp. australis (AKA), and <em>A. quinata</em> (AKQ) are popular for their sweet, aromatic fruits and pharmacological applications. Despite their commercial and medicinal importance, the metabolomic profiles of Akebia pulp remain largely unexplored. This study employs UPLC-MS/MS and GC–MS techniques to comprehensively analyze the chemical composition of the pulp from these three species. Among the 1429 metabolites detected and putatively identified, terpenoids, amino acids, flavonoids, and phenolics were predominant. AKT shows the richest bioactive compound accumulation, including significant levels of L-Isoleucyl-<span>l</span>-Aspartate, 6-C-Methylquercetin-3-O-rutinoside, and Madasiatic acid, suggesting its high nutritional and medicinal value. AKA has the lowest metabolite accumulation, while AKQ displays an intermediate profile with notable antioxidants like Quercetin-3-O-xyloside. These findings provide a foundation for optimizing the cultivation, harvesting, and utilization of Akebia fruits and underscore their potential for developing functional foods and nutraceuticals.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102531"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143928349","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

Exploration of the effect of ultrasound treatment on starch-theanine-EGCG complexes based on multi-scale structure and prediction of the interaction by density functional theory calculations 基于多尺度结构的超声处理对淀粉-茶氨酸- egcg复合物的影响及密度泛函理论计算的相互作用预测

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102571

Zongwei Hao , Huijun Sun , Xinran Liu , Yixuan Xu , Jiameng Wang , Hui Xu , Zhongyun Zhao , Zongjun Wu , Mingming Zheng , Yibin Zhou , Zhenyu Yu

{"title":"Exploration of the effect of ultrasound treatment on starch-theanine-EGCG complexes based on multi-scale structure and prediction of the interaction by density functional theory calculations","authors":"Zongwei Hao , Huijun Sun , Xinran Liu , Yixuan Xu , Jiameng Wang , Hui Xu , Zhongyun Zhao , Zongjun Wu , Mingming Zheng , Yibin Zhou , Zhenyu Yu","doi":"10.1016/j.fochx.2025.102571","DOIUrl":"10.1016/j.fochx.2025.102571","url":null,"abstract":"<div><div>Ultrasonication (US) is an emerging green modification technique in food science, yet its impact on starch-tea active ingredient interactions and digestibility remains underexplored. This study investigated the effects of US on maize starch (MS) complexed with epigallocatechin gallate (EGCG) and L-theanine (THE). US induced agglomeration and adhesion, increasing viscosity (<em>p</em> < 0.05) and enhancing the multi-scale structural order. The relative crystallinity increased to 30.82 %, improving thermal stability, while rapidly digestible starch decreased by 16.57 %, and resistant starch increased to 34.29 %. Pearson analysis indicated a strong correlation between starch digestibility and structural changes. Density functional theory calculations revealed hydrogen bonding and van der Waals forces as dominant interactions in MS-THE/EGCG complexes. These findings provide a theoretical basis for optimizing US conditions and enhancing the utilization of tea-derived bioactives in starch-based foods.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102571"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144115163","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