Food Chemistry: X最新文献_第7页

A smart composite film derived from high amylose tigernut starch: Integrating antimicrobial and pH-indicating properties for beef preservation applications 一种由高直链坚果淀粉衍生的智能复合膜：整合抗菌和ph指示特性，用于牛肉保存应用

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102552

Xiuli Wu , Jianwen Zhang , Xue Gong, Xinyao Hu, Xiaojia Zhang, Bingqian Zhang, Qing Zhang

{"title":"A smart composite film derived from high amylose tigernut starch: Integrating antimicrobial and pH-indicating properties for beef preservation applications","authors":"Xiuli Wu , Jianwen Zhang , Xue Gong, Xinyao Hu, Xiaojia Zhang, Bingqian Zhang, Qing Zhang","doi":"10.1016/j.fochx.2025.102552","DOIUrl":"10.1016/j.fochx.2025.102552","url":null,"abstract":"<div><div>For consumers and the food industry, monitoring food freshness poses significant challenges. This study successfully developed a smart composite film (PDTS-CEO-Cur) based on high amylose tigernut starch (TNS) to extend beef shelf-life and enable freshness monitoring. After 4 h of debranching TNS with pullulanase, the amylose content reached 48.81 %, and the resulting film's tensile strength doubled. The composite film demonstrated remarkable antibacterial and antioxidant properties by incorporating cinnamon essential oil (CEO) and curcumin (Cur). Specifically, the PDTS-CEO-Cur film exhibited a notably high DPPH scavenging rate of 44.36 % in a fat simulant. It also exhibited potent antibacterial activity, with inhibition zones of 9.24 mm and 10.26 mm against <em>E. coli</em> and <em>S. aureus</em>, respectively. During the storage of beef, the PDTS-CEO-Cur film effectively delayed the increase in TVB-N values. Furthermore, the film's color transitioned from orange to dark orange, providing a visual indicator of beef freshness.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102552"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144134109","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

Intelligent pH-responsive films based on natural blueberry anthocyanins: A non-destructive monitoring system for the freshness of aquatic products with prospective smartphone compatibility 基于天然蓝莓花青素的智能ph响应膜：一种具有智能手机兼容性的水产新鲜度无损监测系统

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102587

Lu Mu , Jingran Bi , Haixin Zhao , Jinlong Li , Hong-Man Hou , Gong-Liang Zhang , Hongshun Hao , Lin Zhou

{"title":"Intelligent pH-responsive films based on natural blueberry anthocyanins: A non-destructive monitoring system for the freshness of aquatic products with prospective smartphone compatibility","authors":"Lu Mu , Jingran Bi , Haixin Zhao , Jinlong Li , Hong-Man Hou , Gong-Liang Zhang , Hongshun Hao , Lin Zhou","doi":"10.1016/j.fochx.2025.102587","DOIUrl":"10.1016/j.fochx.2025.102587","url":null,"abstract":"<div><div>Packaging plays a pivotal role in preserving food quality throughout processing and storage. This study developed a smart hydroxypropyl methylcellulose- κ-carrageenan- gelatin (H-K-G-B) film containing blueberry anthocyanins (BA) for freshness monitoring. The incorporation of BA significantly enhanced the film's antioxidant properties, with DPPH and ABTS radical scavenging capacities reaching 82.92 % and 86.44 %, respectively. The mechanical strength of H-K-G-B film was satisfactory, achieving tensile strength of 5.85 MPa and Young's modulus of 24.05 MPa, along with superior UV–vis light barrier performance. The H-K-G-B film exhibited high NH<sub>3</sub> sensitivity at 32.79 % and distinct color changes with pH response in alkaline environments (R<sup>2</sup> = 0.9502), which was successfully applied in salmon spoilage indication. Moreover, based on the significantly correlations (R<sup>2</sup> > 0.90) between chromatic parameters and quality parameters, including pH, TVB-N, and TBARS, a smartphone-based visual detection platform for real-time food freshness indication was established. So, this work provides a scientifically validated solution for intelligent food packaging.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102587"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144147412","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

Encapsulation of lutein in nanoemulsions: Comparative evaluation of chickpea and soy protein isolates on physicochemical stability, antioxidant activity, and rheological properties 叶黄素在纳米乳中的包封：鹰嘴豆和大豆分离蛋白在理化稳定性、抗氧化活性和流变学特性上的比较评价

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102623

Farhang Hameed Awlqadr , Babak Ghanbarzadeh , Ammar B. Altemimi , Khaled Arab , Saeed Dadashi , Akram Pezeshki , Mohammad Ali Hesarinejad , Tarek Gamal Abedelmaksoud

{"title":"Encapsulation of lutein in nanoemulsions: Comparative evaluation of chickpea and soy protein isolates on physicochemical stability, antioxidant activity, and rheological properties","authors":"Farhang Hameed Awlqadr , Babak Ghanbarzadeh , Ammar B. Altemimi , Khaled Arab , Saeed Dadashi , Akram Pezeshki , Mohammad Ali Hesarinejad , Tarek Gamal Abedelmaksoud","doi":"10.1016/j.fochx.2025.102623","DOIUrl":"10.1016/j.fochx.2025.102623","url":null,"abstract":"<div><div>Nanoemulsions have emerged as advanced systems for encapsulating bioactive compounds, offering enhanced stability, bioavailability, and functionality in various applications. This study evaluates the potential of chickpea protein isolate (CPI) and soy protein isolate (SPI) as emulsifiers in the preparation and stabilization of lutein-loaded nanoemulsions. The study looked at CPI and SPI and how each of them interacted with the physical and chemical properties, antioxidant activity, and stability of proteins at different concentration levels (1 %, 3 %, and 5 %). The data showed that CPI was better than SPI in terms of equal sizing, zeta potential, and long-term stability. Nanoemulsions made using 3 % CPI gave the best results showing optimal particle size, antioxidant retention, and rheological stability. CPI-stabilized emulsions, which were the result of strong thixotropic behavior higher hysteresis loop areas and more robust hydrogen bonding and cohesive interfacial layer, were the better products. In contrast, SPI-stabilized emulsions were less efficient because of their reliance on hydrophobic interactions. In addition, lutein encapsulation was a mean to increase the stability of emulsions and also to boost up the antioxidant efficiency against blank formulations. The results show the excellent emulsifying capabilities of CPI and the application of bioactive ingredients in functional foods and nutraceuticals that benefit the bioavailability and function of lutein. The findings can pave the way for the utilization of plant-based proteins for eco-friendly nanoemulsion technologies to be used in bioactive delivery.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102623"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144221240","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

Advancements and obstacles in acrylamide detection and mitigation in food products 食品中丙烯酰胺检测和减少的进展和障碍

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102593

Ancuţa-Veronica Lupăescu , Mircea Oroian

{"title":"Advancements and obstacles in acrylamide detection and mitigation in food products","authors":"Ancuţa-Veronica Lupăescu , Mircea Oroian","doi":"10.1016/j.fochx.2025.102593","DOIUrl":"10.1016/j.fochx.2025.102593","url":null,"abstract":"<div><div>Acrylamide, a water-soluble compound formed naturally in foods during high-temperature cooking, poses significant health risks due to its carcinogenic and neurotoxic effects. This review offers a comprehensive analysis of advanced detection methods and mitigation strategies, underscoring how detection sensitivity influences the evaluation and optimization of acrylamide reduction strategies. Advanced chromatographic techniques, such as LC-MS/MS and GC–MS, enable trace-level quantification of acrylamide and serve as essential tools for validating the efficacy of mitigation strategies, including enzymatic, fermentation-based, and antioxidant treatments. Additionally, emerging biotechnological approaches, including engineered enzymes, probiotic detoxification, and nanostructured hydrocolloid systems, are discussed for their potential to minimize acrylamide while preserving sensory attributes. Limitations in current methodologies, including variability across food matrices and scalability challenges, are critically assessed. This study highlights recent progress in chromatographic methods for acrylamide detection and explores mitigation strategies to reduce its levels in heat-treated foods, emphasizing the importance of continued research in food safety.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102593"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144240609","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 organic acid cross-linking on the structure and functional properties of gum arabic and guar gum: Formulation of an edible coating for enhancing strawberry shelf life 有机酸交联对阿拉伯胶和瓜尔胶结构和功能特性的影响：提高草莓保质期的可食用涂层配方

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102527

Anchal Choudhary , Mansuri M. Tosif , Aarti Bains , Gulden Goksen , Rupak Nagraik , Sanju Bala Dhull , Nemat Ali , Nazish Muzaffar , Prince Chawla

{"title":"Impact of organic acid cross-linking on the structure and functional properties of gum arabic and guar gum: Formulation of an edible coating for enhancing strawberry shelf life","authors":"Anchal Choudhary , Mansuri M. Tosif , Aarti Bains , Gulden Goksen , Rupak Nagraik , Sanju Bala Dhull , Nemat Ali , Nazish Muzaffar , Prince Chawla","doi":"10.1016/j.fochx.2025.102527","DOIUrl":"10.1016/j.fochx.2025.102527","url":null,"abstract":"<div><div>This study investigates the impact of organic acid modification on the structural characteristics and functional properties of gum arabic (GA) and guar gum (GG) by incorporating different ratios of organic acids including citric acid (CA), malic acid (MA), and tartaric acids (TA). Results revealed that organic acid modification of GA resulted in an increase in particle size with higher organic acid concentrations (1:2 <em>w</em>/w ratio compared to 1:1 <em>w</em>/w). Moreover, GA modified by CA exhibited the highest DS values from 0.79 ± 0.04 to 0.81 ± 0.09. SEM analysis revealed uniform particles with noticeable agglomeration, while FTIR confirmed successful carboxyl group incorporation and ester bond formation, contributing to enhanced structural complexity. TGA indicated improved thermal stability. Furthermore, application on strawberries revealed that the modified gum coating effectively maintained freshness of strawberries over 16 days of storage. Overall, these findings revealed the potential of organic acid-modified gums to enhance their functional properties.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102527"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144070972","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

Ultrasound and glycosylation modifications enhance the physicochemical and functional properties of canola protein isolate for O/W emulsion stabilization 超声和糖基化修饰提高了油菜籽分离蛋白的物理化学和功能特性，用于油水乳状液的稳定

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102535

Ziqin Ye, Jinying Wang, Guilan Ma, Jinge Ma

{"title":"Ultrasound and glycosylation modifications enhance the physicochemical and functional properties of canola protein isolate for O/W emulsion stabilization","authors":"Ziqin Ye, Jinying Wang, Guilan Ma, Jinge Ma","doi":"10.1016/j.fochx.2025.102535","DOIUrl":"10.1016/j.fochx.2025.102535","url":null,"abstract":"<div><div>This study aimed to prepare different modified canola protein isolates (CPIs), including ultrasound (U), glycosylation (G), ultrasound-glycosylation (U-G), and glycosylation-ultrasound (G-U). Assess the effect of different modifications on the quality characteristics of CPIs and the ability to stabilize emulsions. Sonication was found to increase the surface hydrophobicity resulting from the unfolding structure of CPI. The dual-modified U-G-CPI with 27.69 % glycosylation showed a solubility of 90.26 %, and an emulsification capacity of 80.87 m<sup>2</sup>/g. The emulsions stabilized by U-G-CPI exhibited higher degrees of protein adsorption (84.56 %) and a smaller particle size (4.22 μm) with a more homogeneous distribution at the oil-water interface. Additionally demonstrated enhanced thermal and salt stability resulting from its increased surface hydrophobicity and net charge. Overall, the ultrasound combined with glycosylation modification was found to significantly improve both the stability and emulsification properties of CPI, highlighting its potential as a plant-based emulsifier in the food sector and beyond.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102535"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143947287","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

Addition of chicken fat to cooked rice improved its flavor, cooking quality, and digestibility 在煮熟的米饭中加入鸡油，可以改善米饭的风味、烹饪品质和消化率

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102415

Wangyang Shen , Wenjie Cao , Ning Zhang , Zhili Ji , Xiwu Jia , Weiping Jin , Yaoqi Tian

引用次数: 0

Effect of surface dielectric barrier discharge plasma on the physicochemical properties of soy protein isolate-chia seed gum complex 表面介质阻挡放电等离子体对大豆分离蛋白-奇亚籽胶复合物理化性质的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102574

Soheila Ahmadian , Farshad Sohbatzadeh , Fatemeh Jamshidi Alashti , Reza Esmaeilzadeh Kenari

{"title":"Effect of surface dielectric barrier discharge plasma on the physicochemical properties of soy protein isolate-chia seed gum complex","authors":"Soheila Ahmadian , Farshad Sohbatzadeh , Fatemeh Jamshidi Alashti , Reza Esmaeilzadeh Kenari","doi":"10.1016/j.fochx.2025.102574","DOIUrl":"10.1016/j.fochx.2025.102574","url":null,"abstract":"<div><div>The aim of this study was to modify the soy protein isolate-chia seed gum (SPI-CSG) complex using surface dielectric barrier discharge plasma at different exposure times (2, 4, and 6 min) to improve its techno-functional potential. The present active species in the plasma were determined using optical emission spectroscopy. The results revealed that the surface properties of the complex were altered from hydrophilic to hydrophobic at 4 min treatment and then reverted to hydrophilic at 6 min due to polar group formation. The apparent viscosity and modulus decreased with increasing plasma exposure time. FTIR analysis confirmed that plasma treatment did not alter the main structure of the complex, although the intensity of the peaks changed. The main driving forces for the SPI-CSG complex formation were hydrogen bonding, hydrophobic, and electrostatic interactions. Moreover, the plasma-treated solution exhibited a reduction in particle size and increased antioxidant activity compared to the untreated solution.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102574"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144123828","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

Comparative analysis of the lipid profiles of bovine fast- and slow-type muscles 牛快、慢型肌肉脂质谱的比较分析

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102569

Heling Li , Xiaofan Tan , Yize Weng , Lei Zhang , Xuehai Du , Dawei Bian , Yangzhi Liu , Songyang Shang , Peng Li , David M. Irwin , Shuyi Zhang , Bojiang Li

引用次数: 0

Impact of indigenous Saccharomyces cerevisiae strains on chemical and sensory profiles of Xinjiang and Ningxia Sauvignon Blanc wines 本地酿酒酵母菌对新疆和宁夏长相思葡萄酒化学和感官特性的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102575

Xingmeng Lei , Yu Chen , BingHong Gao , Xiaotong Lyu , Haibin Mu , Dongshu Hao , Yi Qin , Yuyang Song , Jiao Jiang , Yanlin Liu

引用次数: 0