Food Chemistry: X最新文献_第7页

Roles of different polysaccharides on the structures of alginate-based Bigel beads and co-delivery of bioactives

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-10 DOI: 10.1016/j.fochx.2025.102359

Guangmin Liu , Yuxuan Wang , Jingyi Yang , Yaqin Wang , Hongju He , Like Mao

{"title":"Roles of different polysaccharides on the structures of alginate-based Bigel beads and co-delivery of bioactives","authors":"Guangmin Liu , Yuxuan Wang , Jingyi Yang , Yaqin Wang , Hongju He , Like Mao","doi":"10.1016/j.fochx.2025.102359","DOIUrl":"10.1016/j.fochx.2025.102359","url":null,"abstract":"<div><div>Bigels are novel soft-solid materials, which attract increasing attentions in the food industry. In this study, bigel beads based on alginate hydrogel and monoglyceride oleogel were developed, and their structures were modified by adding various polysaccharides (pectin, carrageenan, chitosan, xanthan gum and konjac gum). The inclusion of polysaccharides generally increased bead size and decreased hardness, with chitosan reducing the shrinking rate and swelling ratio during simulated gastric-intestinal digestion. FTIR analysis confirmed no interactions between alginate hydrogel and monoglyceride oleogel, nor covalent bonds formation between alginate and the polysaccharides. The bigels were tested for simultaneously delivery of epigallocatechin gallate and curcumin, and the results showed that bead structures significantly influenced their release. Among all tested bigels, pectin and carrageenan beads exhibited the highest cumulative release in simulated intestinal fluid. The results suggested that polysaccharides effectively modified the physicochemical properties of alginate-based bigel beads, leading to adjustable release of the incorporated bioactives.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102359"},"PeriodicalIF":6.5,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143600813","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

Accurate evaluation of the lipid characteristics and flavor of abdominal muscle resulting from different cooking processes using lipidomics and GC-IMS analysis

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-09 DOI: 10.1016/j.fochx.2025.102353

Jicai Bi , Bian Li , Zhuo Chen , Chunyuan Ping , Junyang Zhang , Qiong Luo , Yunbo Li , Hongju He

{"title":"Accurate evaluation of the lipid characteristics and flavor of abdominal muscle resulting from different cooking processes using lipidomics and GC-IMS analysis","authors":"Jicai Bi , Bian Li , Zhuo Chen , Chunyuan Ping , Junyang Zhang , Qiong Luo , Yunbo Li , Hongju He","doi":"10.1016/j.fochx.2025.102353","DOIUrl":"10.1016/j.fochx.2025.102353","url":null,"abstract":"<div><div>This study employed UPLC-MS/MS and GC-IMS techniques to compare and analyze the lipid metabolites and volatile flavor compounds in raw abdominal muscle (CK), sour video abdominal muscle (SV), steamed abdominal muscle (ST), and oven-cooked abdominal muscle (OC). A total of 42 subclasses and 1230 lipids were identified. Among these, lysophosphatidylethanolamine (LPE) 18:2/0:0, lysophosphatidylcholine (LPC) 18:2/0:0, and triacylglycerol (TG) 16:0_18:1_18:1 enhanced the aroma retention of steamed abdominal muscle, whereas phosphatidylcholine (PC) 16:0_18:2 and phosphatidylethanolamine (PE) P-18:18:18:2 influenced the aroma retention of roasted abdominal muscle. Additionally, 250 differentially abundant metabolites were identified as potential markers for differentiating various cooking methods. Seven compounds were recognized as potential indicators for distinguishing cooking methods: propanal-D, n-pentanal-M, n-pentanal D, butanal-D, 3-methylbutanal, 1-hexanal-M, and 1-hexanal D. Correlation analysis results indicated a significant positive correlation between aldehydes and phospholipid molecules, including PC, PE, LPC, and LPE.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102353"},"PeriodicalIF":6.5,"publicationDate":"2025-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143600815","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

Effects of different sterilisation methods on the quality and flavor of non from concentrate (NFC) Actinidia arguta juice

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-08 DOI: 10.1016/j.fochx.2025.102354

Lina Chen, Tienan Wang, Yuhan Sui, Mengjuan Gong, Meijia Li, Xinning Du, Shuyu Zhang

引用次数: 0

Analysis of aroma component changes and identification of irradiation markers in Luzhou-flavor liquor within one year after electron beam irradiation

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-07 DOI: 10.1016/j.fochx.2025.102349

Lili Zhang , Lina Pan , Xiaoming Chen , Defu Xu , Xianbin Wang , Rui Zhou , Imran Ali , Bensheng Wang , Peng Gao , Min Huang , Hao Chen , Xiaoxue Dai , Ruiqi Xue

{"title":"Analysis of aroma component changes and identification of irradiation markers in Luzhou-flavor liquor within one year after electron beam irradiation","authors":"Lili Zhang , Lina Pan , Xiaoming Chen , Defu Xu , Xianbin Wang , Rui Zhou , Imran Ali , Bensheng Wang , Peng Gao , Min Huang , Hao Chen , Xiaoxue Dai , Ruiqi Xue","doi":"10.1016/j.fochx.2025.102349","DOIUrl":"10.1016/j.fochx.2025.102349","url":null,"abstract":"<div><div>Irradiation-aging technology is still in the preliminary exploration stage worldwide. Therefore, in this study, we investigated the effects of high-energy electron beam irradiation on the aroma components and quality of Luzhou-flavor liquor irradiated with 2, 4, 6, 8, 10, and 12 kGy after storage for 30, 90, 180, 270, and 360 d. Using fold change analysis and <em>t</em>-test, eight possible irradiation markers were confirmed, including 2,3 butanediol (levulinic), 2,3 butanediol (endocyclic), propionic acid, isobutyric acid, ethyl propionate, dl-2-hydroxy-4-methyl valerate ethyl ester, hexyl hexanoate, and acetaldehyde. Acetaldehyde and caproic acid were confirmed as aging markers for liquor aged naturally for one year. The highest sensory scores were obtained with an irradiation dose of 4 kGy and 360 d of storage and an irradiation dose of 8 kGy and 90 d of storage. The findings of this study can provide a theoretical basis for enterprises to control the quality of irradiated liquor.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102349"},"PeriodicalIF":6.5,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143724562","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

Effect of solid-state fermentation on kidney bean flour: Functional properties, mineral bioavailability, and product formulation

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-06 DOI: 10.1016/j.fochx.2025.102339

Nikhil Dnyaneshwar Patil , Aarti Bains , Gulden Goksen , Nemat Ali , Sanju Bala Dhull , Mohammad Rashid Khan , Prince Chawla

{"title":"Effect of solid-state fermentation on kidney bean flour: Functional properties, mineral bioavailability, and product formulation","authors":"Nikhil Dnyaneshwar Patil , Aarti Bains , Gulden Goksen , Nemat Ali , Sanju Bala Dhull , Mohammad Rashid Khan , Prince Chawla","doi":"10.1016/j.fochx.2025.102339","DOIUrl":"10.1016/j.fochx.2025.102339","url":null,"abstract":"<div><div>This research investigated the effects of solid-state fermentation with <em>Aspergillus awamori</em> (MTCC 548) on the mineral bioavailability, structural characteristics, and functional attributes of kidney bean flour across different fermentation durations (24–96 h). Notable improvements were observed during 96 h of fermentation, including significant increases in foaming capacity and stability (by 32.30 % and 34.81 %), emulsifying capacity and stability (by 32.67 % and 47.37 %), oil and water holding capacities (by 72.86 % and 61.87 %, respectively). Bulk density decreased by 48.68 %. Fermented samples demonstrated structural changes and chemical alterations with increased thermal stability at 24 and 48 h, which declined with extended fermentation. The iron and zinc contents increased by 5.95 % and 13.59 %, respectively, after 24 h, with bioavailability improving by 34.53 % and 36.30 %. Additionally, the fermented kidney bean flour enhanced the <em>in-vitro</em> digestibility of biscuits by 31.33 %. This study highlights the potential of solid-state fermentation to enhance the nutritional and functional properties of kidney bean flour.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102339"},"PeriodicalIF":6.5,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143628265","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

Traceability between microbial community and environmental microbial Community in Maotai-flavor Daqu

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-02-27 DOI: 10.1016/j.fochx.2025.102321

Lijuan Gong , Shuai Qin , Xinrong Zheng , Jinsong Zhao , Minmin Liu , Minhui Zhao

{"title":"Traceability between microbial community and environmental microbial Community in Maotai-flavor Daqu","authors":"Lijuan Gong , Shuai Qin , Xinrong Zheng , Jinsong Zhao , Minmin Liu , Minhui Zhao","doi":"10.1016/j.fochx.2025.102321","DOIUrl":"10.1016/j.fochx.2025.102321","url":null,"abstract":"<div><div>Maotai-flavor Daqu is an indispensable and important fermentative and saccharifying agent in the production of Chinese sauce-flavored baijiu. The diversity and complexity of its microbial community has a decisive impact on the quality and flavor of the baijiu. However, although some studies have provided preliminary analysis of the microbial composition in Daqu, the specific influence of environmental microbes on the Daqu production process, as well as the origin and formation mechanism of the Daqu microbial community, are still not clear. In addition, the production process of Daqu is an open natural fermentation process. Microorganisms from the environment can enter Daqu through various pathways such as air, soil, and raw materials, thereby affecting its microbial community structure. To investigate the source of the microbial community in Maotai-flavor Daqu and the impact of environmental microorganisms on the Daqu production process, air was collected from inside and outside the Daqu room, soil from the external environment, Daqu wheat, rice straw, and Daqu at different stages. High-throughput sequencing was used to detect bacteria and fungi in all samples. Finally, with Daqu at different periods as the target for tracing and the other samples as the objects for tracing, Source Tracker was employed to conduct a tracing analysis of Daqu. The results showed that the richness and diversity of microorganisms in the samples decreased gradually from the outside to the inside. The microbial community structure in the soil in the external environment was quite different from that of other samples, and its contribution to the community in Daqu was small. Qu wheat and rice straw made a great contribution to Daqu. The findings of this study show that the environment and raw materials affect the quality of Daqu, and the change in microflora in the fermentation process of Daqu is determined by both the environment and raw materials.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102321"},"PeriodicalIF":6.5,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704769","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

Evaluation of Atlantic cod hydrolysate properties in innovative freeze concentration techniques

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-02-25 DOI: 10.1016/j.fochx.2025.102325

Muhammad Umar Khan , Khalid Hamid , Ignat Tolstorebrov , Turid Rustad , Trygve M. Eikevik , Manabu Watanabe

{"title":"Evaluation of Atlantic cod hydrolysate properties in innovative freeze concentration techniques","authors":"Muhammad Umar Khan , Khalid Hamid , Ignat Tolstorebrov , Turid Rustad , Trygve M. Eikevik , Manabu Watanabe","doi":"10.1016/j.fochx.2025.102325","DOIUrl":"10.1016/j.fochx.2025.102325","url":null,"abstract":"<div><div>This study investigates Atlantic cod's (<em>Gadus morhua</em>) physicochemical and rheological properties throughout various stages of the hydrolysis process to assess the feasibility of integrating a high-temperature heat pump system for hydrolysis and freeze concentration. This approach will significantly reduce the energy consumption of the current drying processes. The total protein content of cod hydrolysate ranged from 43.38 % ± 0.07 to 87.77 % ± 0.2 on a dry basis, progressing from the initial fish protein hydrolysates mixture to the refined fish protein hydrolysates. The free and total amino acid profiles were analyzed, confirming the presence of all essential amino acids in the samples. Rheology test assessments indicated that fish protein hydrolysates exhibited Newtonian fluid behaviour at lower concentrations, shifting to Bingham fluid behaviour at higher concentrations. Viscosity values spanned from 0.0023 to 1.41 Pa s across concentrations ranging from 3.75 % to 44.42 %. However, deviations in viscosity were observed at elevated temperatures due to decomposition. Differential scanning calorimetry (DSC) determined the FPH's thermal properties and phase transitions concerning water contents. The lowest recorded glass transition temperature was −32.45 °C.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102325"},"PeriodicalIF":6.5,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143645047","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

Recent advances in detection techniques for vitamin analysis: A comprehensive review

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102226

Xiangrui Li , Huan Lv , Wencan Luo , WenJia Yang , Linghong Kong , Qiujin Zhu , Lu Zeng

{"title":"Recent advances in detection techniques for vitamin analysis: A comprehensive review","authors":"Xiangrui Li , Huan Lv , Wencan Luo , WenJia Yang , Linghong Kong , Qiujin Zhu , Lu Zeng","doi":"10.1016/j.fochx.2025.102226","DOIUrl":"10.1016/j.fochx.2025.102226","url":null,"abstract":"<div><div>Vitamins are vital micronutrients that play critical roles in human growth and development. However, vitamins are highly susceptible to degradation by light, heat, oxygen, and interactions with other food components during processing and storage. Additionally, insufficient intake or malabsorption can lead to vitamin deficiencies, resulting in various diseases. Since the human body cannot synthesize most vitamins, they must be sourced through diet or supplementation. Therefore, vitamin analysis is critical for meeting human nutritional needs and ensuring quality control. In recent years, significant advancements have been made in vitamin analysis. Here, we propose a comprehensive and critical evaluation of detection methods for water- and fat-soluble vitamins that have been studied over the past five years, including microbiology-, spectroscopy-, liquid chromatography–mass spectrometry-, electrochemistry-, sensor-, and immunoassay-based analysis techniques. Notably, immunoassays are highlighted for their simplicity, affordability, and high sensitivity. Finally, the current challenges and prospects of vitamin analysis are discussed.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102226"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143335373","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

Specific surface area changes and functional potential exploration of Pleurotus pulmonarius under ultrasonic frequency control

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102268

Hangyu Fan , Jinlin Jiang , Huaihai Dong , Jinqing Hu , Wenjun Chen , Yingjie Pan , Yong Zhao , Haiquan Liu

引用次数: 0

Effect of different killing methods during curing on the phytochemical and bacterial composition of Vanilla planifolia using multi-omic approaches

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102269

Tiffany A. Cuan-Escobar , Alma Cuellar-Sánchez , Haiku D.J. Gómez-Velázquez , Juan L. Monribot-Villanueva , José A. Guerrero-Analco , Isabel Gutiérrez-Díaz , Diego A. Luna-Vital

{"title":"Effect of different killing methods during curing on the phytochemical and bacterial composition of Vanilla planifolia using multi-omic approaches","authors":"Tiffany A. Cuan-Escobar , Alma Cuellar-Sánchez , Haiku D.J. Gómez-Velázquez , Juan L. Monribot-Villanueva , José A. Guerrero-Analco , Isabel Gutiérrez-Díaz , Diego A. Luna-Vital","doi":"10.1016/j.fochx.2025.102269","DOIUrl":"10.1016/j.fochx.2025.102269","url":null,"abstract":"<div><div><em>Vanilla planifolia</em> Jacks. ex Andrews, is cultivated for its aromatic pods, obtaining the primary source of vanillin, a molecule valued for its flavor and bioactivity. Mexico ranks among the top five global producers, and Papantla, Veracruz, contributes 70 % of national production. Developing vanilla's characteristic aroma involves a curing process composed of killing, sweating, drying, and conditioning, which enzymatic reactions and microbial activity play essential roles. This study assessed the impact of four killing treatments: microwave, hot water immersion, sonication, and freezing on the phenolic composition and bacterial communities in vanilla curing through metabolomic and 16S sequencing approaches. Freezing treatment resulted in the most substantial changes in phenolic profiles, including higher vanillin concentrations. <em>Bacillus</em> was the dominant bacterial genus, with hot water immersion and sonication showing the greatest α-diversity. These findings underscore the value of omic sciences in refining curing processes, enabling producers to achieve higher-quality vanilla through more efficient and technical methods.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102269"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143419721","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