Food Chemistry: X最新文献_第6页

Unveiling multifaceted effects of Lactobacillus fermentation on red pitaya (Hylocereus polyrhizus) Pulp: An integrated in silico and in vitro-vivo study 揭示乳杆菌发酵对红火龙果（Hylocereus polyrhizus）果肉的多方面影响：一项集成的体内和体外研究

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-19 DOI: 10.1016/j.fochx.2025.103057

Zuman Dou , Baishun Hu , Yu Kang , Yunfen Zhu , Xiaofei Chen , Hui Niu , Shanshui Zeng , Wenyang Zhang , Qingfei Duan , Qiang Huang , Bin Zhang , Chun Chen , Xiong Fu

{"title":"Unveiling multifaceted effects of Lactobacillus fermentation on red pitaya (Hylocereus polyrhizus) Pulp: An integrated in silico and in vitro-vivo study","authors":"Zuman Dou , Baishun Hu , Yu Kang , Yunfen Zhu , Xiaofei Chen , Hui Niu , Shanshui Zeng , Wenyang Zhang , Qingfei Duan , Qiang Huang , Bin Zhang , Chun Chen , Xiong Fu","doi":"10.1016/j.fochx.2025.103057","DOIUrl":"10.1016/j.fochx.2025.103057","url":null,"abstract":"<div><div>Microbial strain selection dictates the functional and sensory attributes of fermented fruit products. Here, we investigated <em>Lactobacillus</em>-mediated fermentation of red pitaya pulp, assessing its phytochemical profile, antidiabetic potential, and aroma. Our results revealed substantial interspecies variability in carbohydrate utilization and lactate synthesis (3.57–6.72 mg/mL) among probiotic strains. Fermentation-induced biotransformation of phenolic constituents significantly modulated both antioxidant capacity and carbohydrate-digestive enzyme inhibition. Docking analyses identified vanillin and 1-caffeoylquinic acid, predominantly produced by <em>Lactobacillus thermophilus</em> GRX02 and <em>Lactiplantibacillus plantarum</em> LP-28, as competitive α-amylase and α-glucosidase inhibitors. In diabetic mice, fermented juice improved glycemic control and lipid metabolism, correlating with enriched bioactive phenolics. Notably, volatile compound profiling revealed substantial enhancement of desirable aromatic notes post-fermentation. These results position lactic acid bacteria fermentation as a dual-purpose biotechnology strategy to simultaneously augment the nutraceutical value and organoleptic quality of red pitaya, offering new avenues for developing organoleptically pleasing functional beverages with antidiabetic potential.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103057"},"PeriodicalIF":8.2,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156385","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

Salt-induced flavor metamorphosis in plums: A GC-IMS comparative study unraveling cultivar-dependent aroma evolution 盐诱导的李子风味变态：GC-IMS对比研究揭示了品种依赖的香气进化

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-19 DOI: 10.1016/j.fochx.2025.103053

Shihui Zhang , Haoyu Zhou , Feng Wang , Lina Cheng , Qin Wang , Gengsheng Xiao , Lukai Ma , Dongjie Liu

引用次数: 0

Walnut kernel pellicle polyphenols: subcritical water extraction, digestive characteristics, and their effect on gut microbiota and metabolites 核桃仁皮膜多酚：亚临界水提取、消化特性及其对肠道微生物群和代谢物的影响

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-18 DOI: 10.1016/j.fochx.2025.103020

Xinyu Yuan , Qiqi Feng , Qing Wang , Tao Wang , Zhu Qiao , Hongyu Pan , Yujie Zhong , Yongliang Zhuang

{"title":"Walnut kernel pellicle polyphenols: subcritical water extraction, digestive characteristics, and their effect on gut microbiota and metabolites","authors":"Xinyu Yuan , Qiqi Feng , Qing Wang , Tao Wang , Zhu Qiao , Hongyu Pan , Yujie Zhong , Yongliang Zhuang","doi":"10.1016/j.fochx.2025.103020","DOIUrl":"10.1016/j.fochx.2025.103020","url":null,"abstract":"<div><div>Walnut kernel pellicle, a by-product of the walnut industry, is rich in polyphenols. However, research on walnut kernel pellicle polyphenols (WPP) remains limited, and the composition and bioactivity of WPP are influenced by extraction methods, gastrointestinal digestion, and colonic fermentation. Therefore, this study aimed to optimize subcritical water extraction (SWE) and NKA-9 resin purification of WPP. Next, the changes in WPP throughout simulated gastrointestinal digestion and colonic fermentation were evaluated. The results demonstrated that SWE achieved higher polyphenol yield compared to ultrasound-assisted extraction, with ellagic acid and ellagitannins as the main components. Although digestion and fermentation reduced WPP contents and antioxidant activities, they facilitated the biotransformation of ellagic acid and ellagitannins into urolithins. Meanwhile, WPP modulated the gut microbiota by promoting beneficial bacteria. Additionally, WPP enhanced beneficial microbial metabolites, including short-chain fatty acids and indole derivatives. These findings highlighted the potential of WPP as a functional ingredient for gut health.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103020"},"PeriodicalIF":8.2,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145097793","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

Characterization and antidiabetic activity of cinnamon essential oil emulsion encapsulated by complex coacervation between gelatin and soluble fraction of tragacanth gum 明胶与黄芪胶可溶部分复凝聚包封肉桂精油乳液的表征及抗糖尿病活性

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-18 DOI: 10.1016/j.fochx.2025.103044

Fateme Amani , Fatemeh Rafieian , Azra Salehi , Mohammad Sadegh Damavandi , Moein Shirzad , Hajar Akbari , Atefe Rezaei

{"title":"Characterization and antidiabetic activity of cinnamon essential oil emulsion encapsulated by complex coacervation between gelatin and soluble fraction of tragacanth gum","authors":"Fateme Amani , Fatemeh Rafieian , Azra Salehi , Mohammad Sadegh Damavandi , Moein Shirzad , Hajar Akbari , Atefe Rezaei","doi":"10.1016/j.fochx.2025.103044","DOIUrl":"10.1016/j.fochx.2025.103044","url":null,"abstract":"<div><div>Complex coacervates of gelatin (GE) and the soluble fraction of tragacanth gum (STG) at ratios of 1:2, 1:1, and 2:1 were developed to encapsulate cinnamon essential oil (CEO). These coacervates were assessed for particle yield, encapsulation efficiency, and encapsulation yield. GE2:STG1/CEO50 %, GE1:STG1/CEO25 %, and GE1:STG1/CEO50 % showed the highest encapsulation efficiency, with the latter also exhibiting the highest encapsulation yield, identifying it as the optimal formulation. FTIR confirmed intermolecular interactions, while microscopy showed rough surfaces without cracks. Thermogravimetric analysis revealed improved CEO thermal stability. Toxicity assay results showed that encapsulation reduced the cytotoxicity of CEO. CEO release was higher under simulated intestinal (42.63 %) than gastric (34.91 %) conditions. The encapsulated CEO inhibited α-amylase and α-glucosidase activities dose-dependently. These findings suggest that GE–STG coacervates provide an effective and biocompatible delivery system for CEO, offering improved stability, controlled intestinal release, and enhanced antidiabetic potential.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103044"},"PeriodicalIF":8.2,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145119900","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

Fabrication of polyvinyl alcohol/soy protein isolate-based composite nanofilm for preserving Chinese cabbage 保藏大白菜用聚乙烯醇/分离大豆蛋白复合纳米膜的制备

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-17 DOI: 10.1016/j.fochx.2025.103048

Lanlan Wei , Yanyan Yang , Ziyi Qin , Fuqiang Liang , Hong Xie

{"title":"Fabrication of polyvinyl alcohol/soy protein isolate-based composite nanofilm for preserving Chinese cabbage","authors":"Lanlan Wei , Yanyan Yang , Ziyi Qin , Fuqiang Liang , Hong Xie","doi":"10.1016/j.fochx.2025.103048","DOIUrl":"10.1016/j.fochx.2025.103048","url":null,"abstract":"<div><div>A composite film based on a polyvinyl alcohol (PVA)/soy protein isolate (SPI) loaded with ε-polylysine (ε-PL) was prepared via electrospinning and utilized to preserve the freshness of Chinese cabbage. The active films were characterized using Fourier transform infrared spectroscopy, X-ray diffraction, scanning electron microscopy, and differential scanning calorimeter. Further molecular dynamic simulations results confirmed that PVA can spontaneously form stable complexes with SPI, which was mainly driven by the combined contribution of van der Waals interactions, electrostatic interactions and non-polar solvation energy. The binding of PVA via its hydroxyl groups interactions with many residues of protein surface resulted in the change of protein conformation and solvent assessable surface area. The SPI/PVA nanofiber film loaded with 8 % ε-PL exhibited stronger antibacterial activity against <em>Escherichia coli</em> (<em>E. coli</em>) and <em>Staphylococcus aureus</em> (<em>S. aureus</em>), with inhibition zone diameters measuring 13.93 ± 0.14 mm and 17.54 ± 0.17 mm, respectively. Its density was measured at 0.32 ± 0.03 g/cm<sup>3</sup>, with a swelling ratio of 199.36 ± 23.54 %, solubility of 25.87 ± 0.31 %, and a water vapor permeability of 0.53 ± 0.07 g·mm/m<sup>2</sup>·h·pa. The utilization of 8 % ε-PL-loaded SPI/PVA nanofiber film effectively prevented the weight losses, chlorophyll, carotenoids, and lutein reduction of Chinese cabbages. Overall, this study uncovered the molecular mechanisms underlying the successful fabrication of ε-PL/SPI/PVA nanofiber film and further demonstrated its potential for Chinese cabbages preservation.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103048"},"PeriodicalIF":8.2,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145119980","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

Two decades of monitoring acrylamide in breakfast cereals: Impact of market reformulation and compliance with EU regulation 二十年来对早餐谷物中丙烯酰胺的监测：市场重新配方和遵守欧盟法规的影响

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-17 DOI: 10.1016/j.fochx.2025.103039

Marta Mesías, Alicia García, Francisco J. Morales

引用次数: 0

Plant-derived insoluble protein aggregates: Formation mechanisms, influencing factors, solubilization, functional properties, and applications 植物来源的不溶性蛋白聚集体：形成机制、影响因素、增溶性、功能特性和应用

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-17 DOI: 10.1016/j.fochx.2025.103042

Yanli Ji, Jie Xue, Jiayang Wu, Chenxi Fan, Endian Guo, Hui Yang

{"title":"Plant-derived insoluble protein aggregates: Formation mechanisms, influencing factors, solubilization, functional properties, and applications","authors":"Yanli Ji, Jie Xue, Jiayang Wu, Chenxi Fan, Endian Guo, Hui Yang","doi":"10.1016/j.fochx.2025.103042","DOIUrl":"10.1016/j.fochx.2025.103042","url":null,"abstract":"<div><div>Plant protein is a high-quality protein resource and has been widely used in various fields of the food industry. However, during food processing, especially thermal processing, enzymatic hydrolysis and enzymatic cross-linking, insoluble protein aggregates are inevitably formed. Hydrogen bonds, hydrophobic interactions and van der Waals forces are the main forces that maintain the structural stability of insoluble protein aggregates, and the structure of insoluble protein aggregates could be changed by physical, chemical and enzymatic hydrolysis treatments to improve their solubility or reduce the degree of formation. At present, due to the insufficient utilization of insoluble protein aggregates, they are often discarded or used as raw material for animal feed, resulting in a large waste of plant protein resources. This paper summarizes the formation mechanism, influencing factors, functional properties and applications of insoluble protein aggregates, which provides a theoretical basis for further research and expansion of insoluble protein aggregates in the food industry.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103042"},"PeriodicalIF":8.2,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145097451","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

Research on drying kinetics, microstructure, and flavor changes of areca nut drying process based on water molecule migration 基于水分子迁移的槟榔干燥动力学、微观结构及风味变化研究

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-17 DOI: 10.1016/j.fochx.2025.103047

Jing Zhang , Xuejie Feng , Shenghua Xie , Yiwang Zhong , Yangyang Sun , Weizhong Wang

{"title":"Research on drying kinetics, microstructure, and flavor changes of areca nut drying process based on water molecule migration","authors":"Jing Zhang , Xuejie Feng , Shenghua Xie , Yiwang Zhong , Yangyang Sun , Weizhong Wang","doi":"10.1016/j.fochx.2025.103047","DOIUrl":"10.1016/j.fochx.2025.103047","url":null,"abstract":"<div><div>This study utilized LF-NMR, SEM, and GC × GC-TOFMS to analyze the distribution of water molecules, microstructure, and volatile compounds during drying process of areca nuts. A drying kinetic model was also established. The results showed that during drying, free water on the surface of the areca nut is expelled first, followed by the migration of moisture from the interior to the surface. In blanched areca nuts, a portion of free water is converted into bound water during 0–16 h drying stage. The fiber layers becoming more ordered, dense and compact as drying time increases. Blanching treatment and higher drying temperatures effectively reduce drying time and E<sub>a</sub>. The Page model for drying kinetics demonstrated high fitting accuracy for the areca nut drying process with Pearson correlation coefficients and R<sup>2</sup> values exceeding 0.99 and 0.98. Aldehydes were identified as the primary contributors to the characteristic “fresh aroma” of fresh areca nuts, while hydrocarbons were the main source of the “intense aroma” in dried blanched areca nuts. Drying significantly influenced the relative concentrations of aldehydes and hydrocarbons in areca nuts.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103047"},"PeriodicalIF":8.2,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156377","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

Dual enhancement of pork color stability: Antioxidant activity and myoglobin structural compactness mediated by L-histidine/L-arginine 双重增强猪肉颜色稳定性：l -组氨酸/ l -精氨酸介导的抗氧化活性和肌红蛋白结构致密性

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-17 DOI: 10.1016/j.fochx.2025.103035

Xiuyun Guo , Chao Fu , Shuangyi Xu , Jiangpeng Yao , Kaixian Zhu , Xiangren Meng

{"title":"Dual enhancement of pork color stability: Antioxidant activity and myoglobin structural compactness mediated by L-histidine/L-arginine","authors":"Xiuyun Guo , Chao Fu , Shuangyi Xu , Jiangpeng Yao , Kaixian Zhu , Xiangren Meng","doi":"10.1016/j.fochx.2025.103035","DOIUrl":"10.1016/j.fochx.2025.103035","url":null,"abstract":"<div><div>This study aimed to investigate the effect of L-histidine (His) and L-arginine (Arg) on the color of pork and reveal the possible mechanism. The <em>a</em>* value increased by 2.36 %, 4.78 % and 8.65 % with 0.10–0.30 % His, and by 3.45 %, 8.40 % and 13.06 % with 0.10–0.30 % Arg, respectively (<em>P</em> < 0.05). His/Arg increased oxymyoglobin levels while reducing metmyoglobin levels in dose-dependent patterns. Concomitantly, His/Arg increased sulfhydryl content and decreased reactive oxygen species, TBARS, and carbonyl levels (<em>P</em> < 0.05). Multi-spectral analyses revealed that His/Arg increased the α-helix content and inhibited the unfolding of tertiary structure of myoglobin mainly by interactions with tyrosine residues. Molecular docking simulations suggested that His/Arg could form stable complexes with myoglobin through hydrogen bonding and hydrophobic interactions. These changes might create a protective barrier to limit myoglobin oxidation, thus enhancing color stability. Overall, His/Arg enhanced pork color stability by exerting antioxidant activity and strengthening structural compactness of myoglobin, with Arg demonstrating greater efficacy than His.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103035"},"PeriodicalIF":8.2,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145119902","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

What do we know about acrylamide levels in rice and rice products? A general overview 我们对大米和大米制品中的丙烯酰胺含量了解多少？总体概述

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-16 DOI: 10.1016/j.fochx.2025.103041

Semra Navruz-Varlı , Sena Aksu , Eda Çergel

引用次数: 0