Food Chemistry: X最新文献

{"title":"Decoding the structure-flavor interplay of <i>Lanmaoa asiatica</i> under different thermal processing methods: Insights from multimodal analysis and molecular docking.","authors":"Jingchuan Zheng, Lei Peng, Muhammad Aaqil, Xinyu Wei, Feng Zhang, Yang Tian, Cunchao Zhao","doi":"10.1016/j.fochx.2026.104556","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104556","url":null,"abstract":"<p><p>This study aimed to elucidate the differential effects of various heating methods on the structure and flavor of <i>Lanmaoa asiatica</i>. A multi-scale structure-flavor correlation approach combined with molecular docking was employed. The results showed that frying formed a dense outer crust and immobilized water, thereby promoting lipid cleavage and Maillard reactions, which contributed fatty, roasted, and mushroom-like aromas. Steaming loosened tissue structure and enhanced the release of polar small molecules, thereby highlighting fruity-floral notes. Boiling exhibited a \"dual-low\" profile of both precursors and flavor products. Four key volatiles (nonanal, phenylacetaldehyde, 2,4-heptadienal, 3-methylbutanal) were highly correlated with sensory phenotypes, and molecular docking suggested favorable binding interactions with specific olfactory receptors, mainly through aromatic stacking and hydrophobic embedding. These findings advance the understanding of flavor generation and release by integrating structural characteristics and water distribution, providing a theoretical reference for flavor modulation and processing optimization of edible mushrooms.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104556"},"PeriodicalIF":9.2,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13660658/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149180512","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":"Effect of superheated steam treatment on endogenous β-glucan and gel properties of highland barley whole flour: Changes in gel structure and starch digestibility.","authors":"Haoran Wang, Tingjun Ma, Lijuan Wang, Lili Wang, Yang Li, Ju Qiu","doi":"10.1016/j.fochx.2026.104557","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104557","url":null,"abstract":"<p><p>The gel properties of highland barley (HB) whole-flour gel depend on the behavior of starch, endogenous β-glucan, and protein. This study examined how thermal pretreatments changed these components and gel properties. HB kernels were treated with superheated steam (SS; 140-180 °C) and compared with steaming and stir-frying. Thermal treatment increased the molecular weight of β-glucan isolated from HB flour, with the highest value in SS-180 (2.23 × 10⁵ g/mol). Fourier transform infrared spectroscopy showed thermal treatment-associated increases in starch short-range order and protein α-helix and β-turn proportions. SS-160 formed a more uniform matrix with smaller pores, had lower water mobility, and showed the highest springiness. In contrast, SS-180 showed larger and more irregular pores and lower springiness than SS-160 but had the strongest inhibitory effect on starch hydrolysis. These findings provide insight into the contribution of SS-induced changes in endogenous β-glucan, starch, and protein to HB whole-flour gel properties.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104557"},"PeriodicalIF":9.2,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13658863/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149180447","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":"Recent advances in extraction methods of bamboo leaf flavonoids and the effects of these methods on bioactivity","authors":"Yue Zhang,&nbsp;Qianqian Jiang,&nbsp;Yibin Hao,&nbsp;Lei Zhao,&nbsp;Lanling Chu","doi":"10.1016/j.fochx.2026.104514","DOIUrl":"10.1016/j.fochx.2026.104514","url":null,"abstract":"<div><div>Bamboo leaf flavonoids, especially C-glycosyl flavonoids, exhibit antioxidant, anti-inflammatory, and anticancer activities, highlighting their potential for functional products. This paper reviews their main components and activity mechanisms, emphasizing how extraction methods impact yield, structural integrity, and biological activities. Studies show that extraction methods can substantially affect the efficiency and bioactivity of flavonoids. Green methods (such as microwave-assisted, ultrasound-assisted, supercritical fluid, and pressurized liquid extraction, as well as deep eutectic solvents) demonstrate significant advantages in extraction efficiency, retention of sensitive components, and maintenance of bioactivity. Moreover, both the extraction yield and bioactivity are influenced by extraction parameters. Therefore, suitable extraction methods and parameters should be selected based on the target biological activity. Future research should further investigate the relationship between extraction conditions and biological activity, facilitate the adoption of green extraction methods in industry, and the utilization of bamboo leaf flavonoids in functional foods, pharmaceuticals, and cosmetics.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"Article 104514"},"PeriodicalIF":9.2,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149159941","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 characterization of aroma, taste, and sensory properties of four commercial mutton soups from different regions of China.","authors":"Can Xiang, Xue Dai, Zhaojun Chen, Chunjiang Zhang, Dequan Zhang, Sining Li, Caiyan Huang","doi":"10.1016/j.fochx.2026.104559","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104559","url":null,"abstract":"<p><p>Mutton soups from different regions of China exhibit distinct flavor characteristics, but the chemical basis of these differences remains insufficiently understood. Four commercial products from different regions in China were compared using integrated instrumental, chemical, and sensory analyses. Among 77 detected volatile compounds, 22 had estimated odor activity values greater than 1. Five lipid oxidation-associated compounds were common to all products, whereas Guoshi contained relatively high levels of several spice-associated volatiles and showed the most distinct headspace fingerprint. Multivariate analysis identified ten potential discriminant volatile compounds. Jianyang had the highest total free amino acid and 5'-nucleotide contents, reaching 2125.44 and 66.89 mg/L, respectively. It also showed the highest equivalent umami concentration (5.802 g MSG/100 mL) and received the highest taste, aroma, and overall acceptability scores. These results provide a comparative basis for understanding flavor variation among commercial mutton soups and may support their quality evaluation and flavor optimization.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104559"},"PeriodicalIF":9.2,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13660535/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149180160","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":"The key mechanism of pulsed electric field in inhibiting the flavor deterioration of whole egg liquid: Targeted regulation of chemical oxidation and microbial succession.","authors":"Liu Dong, Enhui Ma, Renrui Zheng, Jun Jiang, Xinqing Lu, Lili Zhang, Songyi Lin","doi":"10.1016/j.fochx.2026.104558","DOIUrl":"10.1016/j.fochx.2026.104558","url":null,"abstract":"<p><p>This study elucidated mechanisms of pulsed electric field (PEF, 30 kV/cm, 100 Hz) and pasteurization (65 °C, 4 min) in inhibiting flavor deterioration of whole egg liquid. PEF extended shelf life to 36 days versus 20 days for pasteurization, with stable physicochemical property (<i>P</i> < 0.05). GC-IMS identified 90 compounds. By combined VIP > 1 and ROAV ≥0.1 screening, 2-isopropyl-3-methoxypyrazine, 2-pentylfuran, 2-pentanone, 1-octen-3-one, and (E)-2-nonenal were determined as five key markers. PEF inhibited off-flavor by blocking oxidation and retaining water, with free sulfhydryl loss at 36.53% and bound water at 7.58%, significantly better than pasteurization. 16S rRNA sequencing revealed PEF reduced <i>Pseudomonas</i> from 99.0% to 48.2%, reshaping microbial community toward diversity and balance. Pearson and Mantel tests identified <i>Pseudomonas</i> and <i>Shewanella</i> as key spoilage genera, positively correlated with oxidation and off-flavor compounds (<i>r</i> > 0.5, <i>P</i> < 0.05). This study provides critical support for preservation of high-quality liquid eggs.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104558"},"PeriodicalIF":9.2,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13676148/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149215295","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":"Chitosan and its derivatives: From tailored synthesis to multifaceted bioactivities and transformative applications in the food industry – a review","authors":"Mingzhi Liu,&nbsp;Yujia Gao,&nbsp;Lihua Chen,&nbsp;Xinyue Yao,&nbsp;Zhuo Guo,&nbsp;Xiaokang Liu,&nbsp;Yuguang Du,&nbsp;Qingsong Xu","doi":"10.1016/j.fochx.2026.104508","DOIUrl":"10.1016/j.fochx.2026.104508","url":null,"abstract":"<div><div>Chitosan is a versatile biopolymer produced by deacetylation of chitin. Structurally, it features reactive amino and hydroxyl groups and is primarily constituted of glucosamine units connected <em>via</em> β-(1,4)-glycosidic linkages. Chitosan and its derivatives not only exhibit unique physiological properties, such as excellent biocompatibility and biodegradability, but also demonstrate an array of notable biological activities, including immunomodulatory, antioxidative, hepatoprotective, anti-inflammatory, and antibacterial effects. Owing to their beneficial functional properties, chitosan and its derivatives have been extensively employed as immunomodulators, antimicrobial agents, and nutrient ingredients in various industrial and biomedical contexts. This review presents a comprehensive overview of current advances in the utilization of chitosan and its derivatives as health foods and biomaterials, with a focus on their preparation methods, biological activities, mechanisms of action, and practical applications. This systematic summary of chitosan and its derivatives paves the way for promising applications in the field of food nutrition and the food industry.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"Article 104508"},"PeriodicalIF":9.2,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149159940","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":"Ferric pyrophosphate in precision iron fortification: mechanistic insights into food-system suitability, bioavailability modulation, and evaluation strategies","authors":"Yuqi Wang,&nbsp;Yunshan Wei,&nbsp;Mengwei Chang,&nbsp;Junhee No,&nbsp;Kunlun Liu","doi":"10.1016/j.fochx.2026.104600","DOIUrl":"10.1016/j.fochx.2026.104600","url":null,"abstract":"<div><div>Iron is an essential trace nutrient, and iron deficiency remains a major global public health problem. Iron-fortified foods are important vehicles for preventive iron supplementation. Precision iron fortification requires matching iron sources to specific food matrices to balance product quality and fortification efficacy. Ferric pyrophosphate (FePP) shows good food-system stability and gastrointestinal tolerability, but low solubility and limited bioavailability restrict wider application. This review addresses FePP food-system suitability, bioavailability modulation, and evaluation strategies, summarizing physicochemical modification, delivery systems, and absorption-oriented dietary modulation. These approaches improve dispersion and dissolution, control gastrointestinal release and transport, and mediate nutrient effects on Fe³⁺ reduction, complexation, and precipitation. FePP modulation should balance bioavailability and food quality through multilevel evaluation integrating <em>in vitro</em>, cellular, animal, and human studies. Future work should better match modulation technologies to food systems, optimize precision iron fortification, and advance practical FePP application.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"Article 104600"},"PeriodicalIF":9.2,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149211579","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":"Recent applications of DSC and TGA in food quality control and authenticity verification: Current progress and future directions","authors":"Amir Pourmoradian,&nbsp;Alireza Mohammadi,&nbsp;Mohsen Barzegar","doi":"10.1016/j.fochx.2026.104587","DOIUrl":"10.1016/j.fochx.2026.104587","url":null,"abstract":"<div><div>The increasing complexity of food supply chains and rising consumer demand for transparency underscore the need for rapid, reliable, and cost-effective approaches to food quality control and authenticity assessment. Conventional analytical techniques, including chromatography and spectroscopy, offer high accuracy but involve time, labor, and cost. Thermal analysis (TA), particularly Differential Scanning Calorimetry (DSC) and Thermogravimetric Analysis (TGA), has emerged as an environmentally sustainable alternative. This review investigates recent advances in TA for food authentication, focusing on its principles and applications across food matrices, including edible oils, dairy products, honey, and meat. Thermal fingerprints generated by DSC and TGA provide indicators of compositional and structural changes, enabling evaluation of authenticity, thermal stability, oxidation, crystallization behavior, and shelf life. Integration with chemometric and machine learning approaches enhances adulteration detection, even at low levels. However, standardized protocols, thermal databases, and regulatory acceptance remain essential for widespread adoption.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"Article 104587"},"PeriodicalIF":9.2,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149159944","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":"Protein–lipid interactions in food matrices and their roles in gastrointestinal lipid digestion","authors":"Mengzhen Ding,&nbsp;Zhiji Huang,&nbsp;Wen Yang,&nbsp;Yueming Xu,&nbsp;Ziyan Hui","doi":"10.1016/j.fochx.2026.104522","DOIUrl":"10.1016/j.fochx.2026.104522","url":null,"abstract":"<div><ul><li><span>•</span><span><div>Protein–lipid interactions regulate lipid digestion at food interfaces.</div></span></li><li><span>•</span><span><div>Protein and lipid chemistry shapes interfacial remodeling during digestion.</div></span></li><li><span>•</span><span><div>Bile salt displacement and lipase access govern lipid hydrolysis kinetics.</div></span></li><li><span>•</span><span><div>Food matrix structure affects lipid release, micellization and bioaccessibility.</div></span></li><li><span>•</span><span><div>Multiscale methods link interfacial chemistry to lipid digestion outcomes.</div></span></li></ul></div><div><div>Dietary proteins and lipids coexist in foods in diverse structural forms, and their interactions influence lipid digestion and the subsequent intestinal absorption of lipolysis products, including free fatty acids and monoacylglycerols. This review examines the role of protein–lipid interactions (PLIs) in lipid digestion, with emphasis on bile salt displacement, lipolysis, mixed micelle formation, and the transport of lipid-soluble nutrients. PLIs occur mainly at interfaces within food matrices and are further modulated by matrix organisation, processing-induced structural changes, and physiological conditions during digestion, including changes in bile salt concentration, enzyme activity and pH. It further compares PLIs across dairy, meat, plant-derived, and protein-stabilised food systems, and discusses recent methodological advances for investigating their dynamic changes during digestion. A key challenge for future research is to determine how well-established <em>in vitro</em> relationships between interfacial structure and lipid digestion translate to physiologically relevant conditions and <em>in vivo</em> outcomes.</div></div><div>Dietary proteins and lipids coexist in foods in diverse structural forms, and their interactions influence lipid digestion and the subsequent intestinal absorption of lipolysis products, including free fatty acids and monoacylglycerols. This review examines the role of protein–lipid interactions (PLIs) in lipid digestion, with emphasis on bile salt displacement, lipolysis, mixed micelle formation, and the transport of lipid-soluble nutrients. PLIs occur mainly at interfaces within food matrices and are further modulated by matrix organisation, processing-induced structural changes, and physiological conditions during digestion, including changes in bile salt concentration, enzyme activity and pH. It further compares PLIs across dairy, meat, plant-derived, and protein-stabilised food systems, and discusses recent methodological advances for investigating their dynamic changes during digestion. A key challenge for future research is to determine how well-established <em>in vitro</em> relationships between interfacial structure and lipid digestion translate to physiologically relevant conditions and <em>in vivo</em> outcomes.</div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"Article 104522"},"PeriodicalIF":9.2,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13639687/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149106439","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 multi-omics reveals lipid remodeling underlying population- and stage-associated aroma variation in chicken egg yolks.","authors":"Cui Ma, Jinsong Pi, Ailuan Pan, Yaru Chen, Ming Fu, Tao Huang, Hao Zhang, Yan Wu","doi":"10.1016/j.fochx.2026.104548","DOIUrl":"10.1016/j.fochx.2026.104548","url":null,"abstract":"<p><p>Egg yolk aroma is a key determinant of consumer acceptance, yet the metabolic basis of aroma variation across chicken breeds and laying stages remains unclear. Here, integrated volatilomics, lipidomics, and metabolomics were employed to investigate egg yolk aroma variation in four genetically distinct chicken populations at the onset-of-lay and peak-laying stages. A total of 265 volatile compounds were tentatively annotated. Literature odor thresholds were available for 93 compounds, allowing their OAVs to be calculated; among these, aldehydes, alcohols, ketones, and terpenoids were the predominant classes. Factorial analyses revealed that sampling stage was associated with broader molecular changes across the yolk volatilome, lipidome, and metabolome, whereas population-associated effects were more selective. At the onset of lay, population-associated variation involved phospholipid remodeling, LPC/LPA-related metabolism, and differences in odor-relevant 2-undecenal isomers. During peak laying, higher abundances of several lipid oxidation-derived aldehydes, including heptanal, nonanal, and (E)-2-octenal, were accompanied by extensive remodeling of glycerophospholipids, sphingolipids, and triacylglycerols, together with alterations in carbon metabolism, the pentose phosphate pathway, and glycerophospholipid metabolism. Integrated multi-omics analysis revealed coordinated associations among lipid remodeling, oxidation-sensitive lipid precursor pools, and odor-relevant volatile compounds. Collectively, these findings indicate that stage-associated metabolic remodeling represents a major feature of egg yolk aroma variation, while population-associated differences involve more selective changes in specific precursor pools. This study provides a metabolic framework for understanding population- and stage-associated variation in egg yolk aroma.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104548"},"PeriodicalIF":9.2,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13671372/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149215234","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}