Food Chemistry: X最新文献

{"title":"Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meat.","authors":"Lu Zhang, Yaqin Yu, Qinhui Wen, Shi Nie, Yang Hu, Chunming Tan, Zongcai Tu","doi":"10.1016/j.fochx.2024.102081","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.102081","url":null,"abstract":"<p><p>This study aimed to explore the effects of different brining times on the sensory, physicochemical properties, and volatile organic compounds (VOCs) of marinated grass carp (MGC). The results showed that different brining time changed the sensory quality, color and texture. The moisture content increased significantly with the extension of brining time, while the salt content, protein content, thiobarbituric acid reactive substances (TBARS), and total volatile basic‑nitrogen (TVB-N) decreased (<i>p <</i> 0.05). Free amino acids indicated that sweet amino acids significantly decreased, but bitter and umami amino acids increased. <i>E</i>-nose and E-tongue could clearly distinguish different MGC samples, and gas chromatography ion mobility spectrometry (GC-IMS) identified a total of 72 VOCs. Among them, 11 key VOCs were screened based on the variable importance of predicted component value (VIP) and relative odor activity value (ROAV), and they showed a high correlation with MGC quality. This study provides a theoretical foundation for enhancing the quality and improving the flavor of MGC.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102081"},"PeriodicalIF":6.5,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11698974/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142931116","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":"Enhanced stability and oxidation resistance of <i>Acer truncatum</i> Bunge seed oil Pickering emulsion using rice bran protein modified by phytic acid.","authors":"Jianjun Huang, Ruyi Sha, Jing Dai, Zhenzhen Wang, Min Cai, Xianxiu Li, Jianwei Mao","doi":"10.1016/j.fochx.2024.102080","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.102080","url":null,"abstract":"<p><p>The potential applications of <i>Acer truncatum</i> Bunge seed oil in the food and medical industries are constrained by its susceptible fatty acid composition, which is prone to oxidation. In this study, rice bran protein (RBP) was employed as an emulsifier for the fabrication of <i>Acer truncatum</i> Bunge seed oil Pickering emulsion. The impact of antioxidant-phytic acid (PA) on the stability of Pickering emulsion and the underlying mechanisms were further investigated. The findings indicate that PA is capable of interacting with RBP, resulting in a change in its spatial conformation. When the PA concentration was increased from 0 to 0.01 % (<i>w</i>/<i>v</i>), the number of α-helices of RBP-PA particles decreased by 5 %, the number of β-sheets and interfacial adsorbed proteins increased by 2.89 % and 39.83 %. Additionally, and the surface hydrophobicity was increased from 50 ± 3.63 (a.u.) to 429 ± 20.03 (a.u.), and the range of the particle size distribution was reduced from 1 to 10 μm to 295-459 nm, and the zeta potential decreased from -23.43 ± 0.46 mV to -53.4 ± 1.35 mV. The <i>Acer truncatum</i> Bunge seed oil Pickering emulsion, containing 0.01 % PA, exhibits favourable static stability and lipid oxidative stability, allowing for storage at room temperature for a period exceeding 50 days.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102080"},"PeriodicalIF":6.5,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11699054/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142931120","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":"Exploration of milk flavor: From the perspective of raw milk, pasteurized milk, and UHT milk.","authors":"Lixiang Lan, Weizhe Wang, Yufang Su, Hongyan Xu, Jiyu Han, Xuelu Chi, Yanmei Xi, Baoguo Sun, Nasi Ai","doi":"10.1016/j.fochx.2024.102083","DOIUrl":"10.1016/j.fochx.2024.102083","url":null,"abstract":"<p><p>In this study, raw milk was collected from three different grades of pastures and processed by pasteurization, blending and ultra-high temperature sterilization (UHT) in a factory production line with a feed size of 10 tons. Additionally, all samples (from raw milk to UHT milk samples) were analyzed by <i>E</i>-nose and GC-MS. Key flavor compounds such as 2-heptanone, hexanal, nonanal, 3-methyl-butanal, and dimethyl sulfide were found. The results showed that the pastures with higher grades could help to improve the quality of milk flavor, and the heat treatment had a significant impact on the milk flavor profile. The pasteurization was effective in eliminating undesirable flavors such as hexanal (ROAV>1) resulting from the oxidation of raw milk fat, whereas the ultra-high temperature sterilization exacerbated the oxidation of milk fat that led to the massive production of ketones such as 2-heptanone (0.9 < ROAV<1.3), which contributed to undesirable milk flavors.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102083"},"PeriodicalIF":6.5,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11719328/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142970221","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":"Human milk whey proteins: Constituents, influencing factors, detection methods, and comparative analysis with other sources.","authors":"Xing Li, Xiaomei Zhang, Minghui Zhang, Xiaojia Liu, Ziyue Gao, Junying Zhao, Weicang Qiao, Lijun Chen","doi":"10.1016/j.fochx.2024.102082","DOIUrl":"10.1016/j.fochx.2024.102082","url":null,"abstract":"<p><p>Whey proteins, the most abundant proteins in human milk (HM), play a vital role in the growth and development of infants. This review first elaborates on the main components of HM whey proteins, including various proteins with specific functions, and details the functions of these proteins in terms of infant nutrition, immunity, as well as growth and development. Secondly, it analyzes factors that affect HM whey proteins, such as maternal differences, dietary habits, and geographical differences. Thirdly, it discusses detection methods for HM whey proteins, covering the principles, advantages, and limitations of different technical means. Finally, it compares whey proteins from different milk sources, highlighting their differences in composition, function, and characteristics. This review aims to comprehensively present the current research status of HM whey protein, provide a scientific basis for maternal and infant health, and contribute to optimizing infant feeding strategies and the research and development of related products.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102082"},"PeriodicalIF":6.5,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11729002/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142978142","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":"Preparation of sulfonic acid functionalized metal organic frameworks and their application in the online solid phase extraction of parabens and sulfonamides in pre-cooked foods.","authors":"Min Fang, Jianyang Ke, Zhaojie Wang, Qing Fu, Qing Yang, Lin Xu, Yuepeng Lu, Yong Yang, Xiaoming Jiang, Yongning Wu, Zhiyong Gong, Xin Liu","doi":"10.1016/j.fochx.2024.102074","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.102074","url":null,"abstract":"<p><p>Mixed-mode sorbents exhibit two or more primary retention mechanisms, which can enhance the selectivity and capacity of the extraction process in a single step. In this study, a facile approach was proposed to prepare functionalized metal-organic frameworks (MOFs) by post-synthetic oxidation. The composites could be varied independently for each processing step, resulting in four frameworks to meet different sample pretreatment requirements. Then, the fabricated MOFs were used as sorbents for the extraction and enrichment acidic and neutral compounds on an online solid phase extraction. The sorbents exhibited a dual retention mechanism combining hydrophilic-lipophilic balance and cation exchange interactions. Excellent linearity was observed over a range of 0.5-5000 μg kg-1 for the parabens and 10-50,000 μg kg-1 for the sulfonamides in pre-cooked foods. The detection limits were 0.02 and 1.27 μg kg-1, respectively. This method provided a novel mixed-mode framework for simultaneous determination of acidic and neutral compounds in complex samples.</p><p><strong>Keywords: </strong>Sulfonic acid functionalized metal-organic frameworksParabensSulfonamidesOnline solid phase extractionPre-cooked foods.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102074"},"PeriodicalIF":6.5,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11699053/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142931122","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":"Field-scale screening of pumpkin cultivars for cost-effectiveness of \"repairing while producing\" in cadmium-arsenic co-contaminated agricultural land.","authors":"Xingxiu Huang, Qingzhou Yu, Mengya Zhou, Chongjian Ma, Huashou Li","doi":"10.1016/j.fochx.2024.102079","DOIUrl":"10.1016/j.fochx.2024.102079","url":null,"abstract":"<p><p>Soil contamination with heavy metals poses a significant health risk as these metals can be transferred to humans through agricultural products. This study aimed to identify pumpkin varieties with low cadmium and arsenic accumulation. To this end, we evaluated 25 pumpkin varieties. Results indicated that the accumulated contents of heavy metals in each organ followed the order: root (0.148 mg·kg^-1) > leaf (0.100 mg·kg^-1) > stem (0.076 mg·kg^-1).The transfer coefficients of these 25 pumpkin varieties were greater for leaves than for stems, yet none exceeded 1. Rhizosphere pH is a critical factor influencing the uptake of Cd by pumpkins, with a less significant impact on As uptake. This study provides a foundation for identifying pumpkin varieties with low Cd and As accumulation potential.Additionally, it contributes to the exploration of pumpkin's potential as a phytoremediation resource and its safe production and utilization in heavy metal-contaminated soils.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102079"},"PeriodicalIF":6.5,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11729013/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142978141","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":"Antibacterial mechanism of <i>Lactiplantibacillus plantarum</i> SHY96 cell-free supernatant against <i>Listeria monocytogenes</i> revealed by metabolomics and potential application on chicken breast meat preservation.","authors":"Ming Liang, Hongwei Wang, Zhaoquan Zhou, Yechuan Huang, Huayi Suo","doi":"10.1016/j.fochx.2024.102078","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.102078","url":null,"abstract":"<p><p>The cell-free supernatant of <i>Lactiplantibacillus plantarum</i> (LCFS) is considered a potential natural antimicrobial agent due to its outstanding antimicrobial activity. This study demonstrated that the cell-free supernatant of <i>L. plantarum</i> SHY96 (LCFS96) effectively inhibits the growth and biofilm formation of <i>L. monocytogenes</i> CMCC(B)54002 (<i>L. monocytogenes</i>_02) by reducing cell metabolic activity and damaging cell structure. Metabolomic analysis revealed that LCFS96 significantly altered 450 intracellular metabolites, affecting key metabolic pathways including linoleic acid metabolism, pyrimidine metabolism, purine metabolism, pantothenic acid and CoA biosynthesis, and the TCA cycle. Additionally, application of LCFS96 significantly reduced <i>L. monocytogenes_</i>02 viable counts by 84.93%, while maintaining the pH, TVB-N and organoleptic properties of chicken meat under refrigeration at 4 °C for 12 days. These findings highlight the antimicrobial mechanism and potential application of LCFS96 in extending the shelf-life of meat products.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102078"},"PeriodicalIF":6.5,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11699396/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142931110","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":"Based on theoretical design simultaneous analysis of multiple neonicotinoid pesticides in beeswax by deep eutectic solvents extraction combined with UHPLC-MS/MS.","authors":"Guodong Mu, Sha Yan, Fei Pan, Haitao Xu, Xu Jing, Xiaofeng Xue","doi":"10.1016/j.fochx.2024.102073","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.102073","url":null,"abstract":"<p><p>Beeswax, an FDA-approved component, has been extensively applied in feed, pharmaceutical, and food industries. The occurrence of neonicotinoid pesticides in beehive systems and their residues in beeswax have caused safety risks. Therefore, establishing a detection method for neonicotinoid pesticide residues in beeswax is crucial for ensuring its quality. The superhydrophobic property of beeswax makes it a challenge to develop suitable determination methods. In this work, we determined Proline and Oxalic acid as a suitable deep eutectic solvent (DES) to extract neonicotinoids from beeswax through theoretical design and verification tests. Systematic molecular dynamics simulations confirmed that hydrogen bonding and van der Waals forces facilitate the migration of neonicotinoid pesticides from beeswax into the DES. Performance analysis of the method revealed that the DES extraction combined with UHPLC-MS/MS approach exhibited excellent detection capabilities. It was applied to real beeswax sample analysis with the characteristics of simpleness, quickness, environmental friendliness, and high throughput.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102073"},"PeriodicalIF":6.5,"publicationDate":"2024-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11699110/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142931114","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":"Systematic application of UPLC-Q-ToF-MS/MS coupled with chemometrics for the identification of natural food pigments from Davidson plum and native currant.","authors":"Thomas Owen Hay, Melissa A Fitzgerald, Joseph Robert Nastasi","doi":"10.1016/j.fochx.2024.102072","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.102072","url":null,"abstract":"<p><p>This study investigates the potential of Australian Traditional foods as novel sources of natural colourants for food applications, employing untargeted metabolomics and chemometrics. Two native species were analysed: Davidson plum and native currant. The species were quantitatively assessed for colour properties using the CIELAB colour system in conjunction with Ultra Performance Liquid Chromatography-Quadrupole Time of Flight Tandem Mass Spectrometry (UPLC-Q-ToF-MS/MS). The results highlight diverse phenolic, flavonoid, and significant anthocyanin levels in Davidson plum and native currant, contributing to their robust red hues, comparable to commercial blueberry standards. Davidson plum and native currant exhibited high phenolic, flavonoid, and anthocyanin levels, contributing to vibrant red hues and significant bioactivity. Compared to blueberry, these species showed greater redness (a*) and chroma. Native currant demonstrated the highest phenolic content (146.73 mg g^-1), anthocyanin content (14.48 mg g^-1), and antioxidant activity (95.48 μmol Trolox equivalents/g). The chemometric analysis identified 46 key pigment metabolites, including anthocyanins and flavonoids, directly correlating to observed colour properties. UPLC-Q-ToF-MS/MS combined with CIELAB colourimetry facilitated pigment identification and colour analysis. These findings position Davidson plum and native currant as promising natural food colourants and functional ingredients. Additionally, the study underscores the efficacy of integrating chemometric analysis with CIELAB and UPLC-Q-ToF-MS/MS methodologies for pinpointing specific metabolites that influence the colour properties of these Traditional foods. This approach facilitates a deeper understanding of how indigenous Australian bushfoods can be innovatively incorporated into the food industry, aligning with consumer demand for natural and sustainable food options.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102072"},"PeriodicalIF":6.5,"publicationDate":"2024-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11699109/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142931126","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":"Progress in flavor research in food: Flavor chemistry in food quality, safety, and sensory properties.","authors":"Jeehye Sung, Scott Frost, Joon Hyuk Suh","doi":"10.1016/j.fochx.2024.102071","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.102071","url":null,"abstract":"","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102071"},"PeriodicalIF":6.5,"publicationDate":"2024-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11699343/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142931123","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}