Food Chemistry: X最新文献

{"title":"Automated high-throughput dispersive liquid-liquid microextraction coupled with UHPLC-MS/MS for detecting triazole fungicides in water, juices, wine, and tea","authors":"Yuxin Wang ,&nbsp;Jin Liu ,&nbsp;Suzhen Li ,&nbsp;Jizhen Fu ,&nbsp;Xiaowen Wang ,&nbsp;Li Li ,&nbsp;Xu Jing","doi":"10.1016/j.fochx.2025.102712","DOIUrl":"10.1016/j.fochx.2025.102712","url":null,"abstract":"<div><div>The widespread use of triazole fungicides has raised concerns over residual. This study presents an automated, environmentally friendly, simple, and efficient method for detecting triazole fungicides in food samples, utilizing high-throughput liquid processing, dispersive liquid-liquid microextraction, and ultra-high-performance liquid chromatography-tandem mass spectrometry. The automated liquid handling workstation was employed to automate the whole sample pre-treatment process. Fatty acid, bio-based solvent, and saturated sodium chloride solution were used as the extractant, dispersant, and demulsifier, respectively. The whole operation process obviated the use of toxic reagents and eliminated the need for time-consuming centrifugation. The linear ranged from 0.01 to 1 μg L⁻¹with limits of detection and quantification of 0.003 μg L⁻¹ and 0.01 μg L⁻¹, respectively. Ten triazole fungicides were successfully detected in food samples with recoveries of 70.1 %–105.7 %. The automation of dispersive liquid-liquid microextraction demonstrates huge potential for broad applicability within the field of food safety testing.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102712"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144534199","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}

{"title":"Innovative oleogels: Developing sustainable bioactive delivery systems for healthier foods production","authors":"Taha Mehany ,&nbsp;Oscar Zannou ,&nbsp;Kouame F. Oussou ,&nbsp;Ifagbémi B. Chabi ,&nbsp;Reza Tahergorabi","doi":"10.1016/j.fochx.2025.102768","DOIUrl":"10.1016/j.fochx.2025.102768","url":null,"abstract":"<div><div>Oleogels have emerged as an excellent medium for delivering bioactive compounds. This study highlights and discusses recent advances in developing, producing, characterizing, and applying oleogels for delivering functional and bioactive compounds in food products. The review revealed that oleogels present a promising opportunity to create healthier food products by enhancing their functional and nutritional profiles. Oleogels have become one of the most effective encapsulation and delivery systems for various bioactive molecules, including polyphenols, omega fatty acids, vitamins, essential amino acids, natural essential oils, and proteins. Oleogels showed an efficiency in protecting bioactive compounds from degradation within the digestive tract. They have successfully reformulated foods, such as bakery and meat products, with acceptable or even superior techno-functional and physicochemical properties. However, significant challenges remain in improving the processing, formulation, and oleogelation techniques. Further research is strongly recommended to address the reviewed limitations and expand the industrial applications.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102768"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144634528","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}

{"title":"Toxic aldehydes in cooking vegetable oils: Generation, toxicity and disposal methods","authors":"Fabio Scianò ,&nbsp;Bianca Laura Bernardoni ,&nbsp;Ilaria D'Agostino ,&nbsp;Giulia Ferrara ,&nbsp;Andrea Tafi ,&nbsp;Silvia Garavaglia ,&nbsp;Concettina La Motta","doi":"10.1016/j.fochx.2025.102744","DOIUrl":"10.1016/j.fochx.2025.102744","url":null,"abstract":"<div><div>The generation of toxic aldehydes in vegetable oils subjected to high-temperature cooking processes, such as frying, poses significant health risks due to their high reactivity and potential to form carcinogenic and mutagenic compounds. This review discusses the mechanisms of aldehydes formation in vegetable oils, focusing on key factors such as oil composition, cooking temperature, and heating time. The major toxic aldehydes identified include acrolein, acetaldehyde, formaldehyde, <em>t,t</em>-2,4-decadienal (<em>t,t</em>-2,4-DDE), 4-hydroxy-2-hexenal (4-HHE), and 4-hydroxynonenal (4-HNE), which have been associated with adverse health effects ranging from respiratory irritation to carcinogenicity. Currently employed air purification methods aimed at mitigating exposure to these toxic compounds in domestic and industrial settings are analyzed. Strategies such as ventilation improvements, activated carbon filters, and emerging technologies like catalytic combustion are evaluated for their effectiveness in reducing aldehyde concentrations. Further research is needed to optimize air purification techniques to reduce air pollution and protect public health from harmful aldehyde exposure.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102744"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144614690","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}

{"title":"Effects of Polygonatum cyrtonema flour addition on the food quality, microstructure, in vitro digestibility and antioxidant capacity of rice noodles","authors":"Yongguang Zhu ,&nbsp;Qianwei Cheng ,&nbsp;Jiayan Zhang ,&nbsp;Peng Chen ,&nbsp;Yuan Cheng ,&nbsp;Luli Meng ,&nbsp;Jie Chen ,&nbsp;Tong Chen","doi":"10.1016/j.fochx.2025.102710","DOIUrl":"10.1016/j.fochx.2025.102710","url":null,"abstract":"<div><div><em>Polygonatum cyrtonema</em> flour (PCF) is rich in active substances such as flavonoids, polysaccharides, and trace elements, which can be added to food to enhance its nutritional value while imparting product quality. In this study, we investigated the effects of PCF on the quality and characteristics of rice noodles. The addition of PCF to rice noodles conferred a yellow colour, while increasing cooking quality. Pasting characterization showed that the viscosity of the <em>P. cyrtonema</em> rice noodles (PCRN) was lower than the control group. Thermal characterization revealed that the thermal stability of the rice noodles increased with the addition of PCF. The ordered structure and microstructure of PCRN were enhanced under specific conditions of addition. Furthermore, the digestion resistance and antioxidant capacity of the noodles were enhanced. The results showed that the rice noodles produced by adding PCF had better quality, richer nutrition and better resistance to digestion than the control group.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102710"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144557533","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}

{"title":"The aggregation characteristics of gluten proteins in whole wheat steamed buns at different thermal treatment temperature: An insight from dietary fiber","authors":"Siyu Zhang,&nbsp;Huining Li,&nbsp;Yuchang Nie,&nbsp;Lina Yang,&nbsp;Danshi Zhu","doi":"10.1016/j.fochx.2025.102717","DOIUrl":"10.1016/j.fochx.2025.102717","url":null,"abstract":"<div><div>The consumption of whole wheat steamed buns is increasing year by year. However, the taste quality of whole wheat steamed buns is difficult to be controlled during heat processing because it is rich in dietary fiber (DF) and other elements. Compound agents have attracted widespread attention for their effective improvement of the quality of baked products, but their application in steamed flour products is relatively limited. Therefore, this paper explored the effect of DF combined with compound starter on the aggregation characteristics of wheat gluten protein in whole wheat dough during heat processing, in order to find ways to improve the quality characteristics of whole wheat steamed buns. Research has found that chemical leavening (60–80 °C) increases the unfolding degree of gluten protein and improves the elasticity of dough. The addition of DF delayed the stretching of the gluten network caused by chemical leavening. The hardness and pH value of the dough reached their lowest values at 40 °C, which were 796.90 N and 4.95. At 100 °C, the hardness of the dough gradually increases to 4123.45 N and is elastic. The hydrogen bonding of gluten protein gradually increases during the heating process, and it increases with the increase of whole wheat flour (WWF). WWF promoted the thermal aggregation of gluten protein, improved its thermal stability, and stabilized the electrostatic interactions within the system. Correlation analysis demonstrated that the texture characteristics of the dough were significantly correlated with the gluten protein. These results provide a reference for the processing technology of whole wheat steamed buns.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102717"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144557634","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}

{"title":"Production of soy aglycones as an alternative estrogen via innovative synergy of commercial and novel Bacillus coagulans NYO-derived enzymes","authors":"Hyeon-Jun Seong ,&nbsp;Deepti Bharti ,&nbsp;Seong Gyung Kim ,&nbsp;Kwang-Yeol Yang ,&nbsp;Seung-Hee Nam","doi":"10.1016/j.fochx.2025.102732","DOIUrl":"10.1016/j.fochx.2025.102732","url":null,"abstract":"<div><div>Soy isoflavones help mitigate cancer and estrogen-related diseases. This study aimed to improve raw soybean functionality by optimizing enzymatic biotransformation to produce soy aglycones, primarily daidzein and genistein, which resemble endogenous estrogen. Initial screening optimized commercial and fermented food-derived enzymes to boost isoflavone and aglycone content, respectively. The sequential application of Pluszyme 2000P© and <em>Bacillus coagulans</em> NYO maximized isoflavone extraction (4650 μg/g) and enhanced aglycone content 3.6 times compared to the non-treated control. Soy aglycone showed improved physicochemical properties and a compact, uniform structure, as revealed by Fourier transform infrared (FTIR) spectroscopy and scanning electron microscopy (SEM). Electronic nose profiling showed reduced off-flavors (acidic, grassy) and enhanced desirable volatiles (sweet, caramelized). Biofunctionally, the soy aglycone elicited estrogen-like effects, promoting MCF-7 cell proliferation by 36 % without triggering cancerous growth. Estrogen receptor levels reached 14.87 pg/mg, approximately 6.5 times higher than untreated soy, supporting its potential as a safe phytoestrogen source.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102732"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144564104","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}

{"title":"Nanophytosome-functionalized active packaging films for preservation of refrigerated rainbow trout","authors":"Mohammad Maleki ,&nbsp;Mahmood Alizadeh Sani ,&nbsp;Roya Rezaeian-Doloei ,&nbsp;David Julian McClements ,&nbsp;Mohammad Mohsenzadeh","doi":"10.1016/j.fochx.2025.102708","DOIUrl":"10.1016/j.fochx.2025.102708","url":null,"abstract":"<div><div>The application of nanophytosomes in active packaging is an exciting area of research and innovation within food packaging and preservation technologies. Nanophytosomes, which are nanoscale carriers derived from plant extracts, offer several unique properties that enhance the performance of active packaging systems. In this study, nanophytosomes of <em>Perovskia abrotanoides</em> Kar. essential oil (PEO-NP; 10, 20, and 30 mg) and catechin (C-NP; 2.5, 5, and 10 mg) were prepared using the thin layer hydration method. As the nanophytosome concentration increased, the particle size decreased, while the encapsulation efficiency and loading capacity increased. At sufficiently high concentrations, bioactive-loaded nanophytosomes with small mean particle diameters (&lt; 200 nm), low polydispersity indices (≤ 0.2), and negative charges (−34 to −52 mV) could be produced. Transmission electron microscopy images showed that the nanophytosomes were small spherical particles. Encapsulation of the essential oil and catechin within the nanophytosomes improved their stability under refrigerated storage and gastrointestinal conditions. Moreover, the nanophytosome-encapsulated bioactives exhibited greater antioxidant and antibacterial effects than the free ones. Finally, incorporating the bioactive-loaded nanophytosomes into active packaging materials was shown to extend the shelf life of fish fillets, which was attributed to their ability to suppress microbial growth and oxidation. The nanophytosomes developed in this study may therefore be suitable for improving the performance of plant-based preservatives within food and other industries. The incorporation of nanophytosomes into active packaging represents a significant increase forward in food preservation technology. By enhancing delivery mechanisms, improving material properties, and leveraging natural bioactive compounds, nanophytosomes can revolutionize the way food products are packaged and preserved, responding to both market demands and sustainability goals. Further research and development are essential for overcoming challenges related to scalability, regulatory approval, and consumer acceptance.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102708"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144517173","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}

{"title":"Slow-release antibacterial film loaded with clove essential oil based on tapioca starch used for bread preservation","authors":"Hui Chang ,&nbsp;Ying Zhao ,&nbsp;Jie Zhang ,&nbsp;Jian Chen ,&nbsp;Tao Yang","doi":"10.1016/j.fochx.2025.102677","DOIUrl":"10.1016/j.fochx.2025.102677","url":null,"abstract":"<div><div>White pollution is an increasingly serious concern. Consequently, the development of green degradable packaging materials has become a research focus. We incorporated different concentrations of clove essential oil (Ceo) (0 %, 0.5 %, 0.75 %, 1.0 %, and 1.25 %, <em>w/w</em>) into modified tapioca starch to formulate bacteriostatic compound films. The test results indicated that the barrier properties of the Ceo-series composite films surpassed those of the tapioca starch (TS) film. Specifically, the oxygen permeability of the 1.25 % Ceo film was 7.31 g/m²·s, the water vapor permeability decreased to 1.35 g/m²·s, and the oil permeability was reduced to 0.15 g mm m⁻² d⁻¹. In addition, the 1.25 % Ceo film exhibited inhibition zones of 4.23 ± 0.28 mm against <em>Staphylococcus aureus</em> and 5.02 ± 0.31 mm against <em>Escherichia coli.</em> In the sustained release test, the Ceo-series composite films demonstrated a uniform and stable release. Furthermore, their degradability reached approximately 70 % by the 20th day. The 1.25 % Ceo film extended the shelf-life of bread to 9 days, exceeding than that of the commercially available polyethylene (PE) plastic wrap. These results highlight that Ceo-series composite films possess outstanding characteristics as active food packaging materials, particularly for noncontact food preservation.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102677"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144517605","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}

{"title":"Development of antimicrobial nanoemulsion edible coating of xanthan gum incorporated with pomelo peel extract for cheese preservation","authors":"Manisha Joshi ,&nbsp;Gurvendra Pal Singh ,&nbsp;Ipsheta Bose ,&nbsp;Tianxi Yang ,&nbsp;Azadeh Babaei ,&nbsp;Somesh Sharma ,&nbsp;Krishna Aayush","doi":"10.1016/j.fochx.2025.102692","DOIUrl":"10.1016/j.fochx.2025.102692","url":null,"abstract":"<div><div>The increasing demand for natural food preservation highlights the potential of plant-based edible coatings. This study developed an active nanoemulsion edible coating using xanthan gum (XG) infused with pomelo peel extract (PPE) for paneer preservation. Pomelo peel extracts prepared using methanol, hexane, and dichloromethane showed methanol extract had the highest phenolic (177.06 ± 0.08 mg GAE/g), flavonoid (19.20 ± 0.12 mg RU/g), and antioxidant activity (70.49 ± 0.23 % DPPH inhibition). Antimicrobial activity was confirmed against spoilage organisms, with the highest inhibition zones for <em>Shigella boydii</em> (28.3 ± 1.1 mm), <em>Bacillus cereus</em> (27.6 ± 0.5 mm), and <em>Rhizopus stolonifer</em> (23 ± 2 mm). The nanoemulsion (1.5 % Tween 80, 0.2 % XG, 2 % PPE) was applied to paneer, significantly reducing microbial counts (yeast and mold: 3.31 ± 0.04 log₁₀ CFU/mL; total plate: 3.52 ± 0.01 log₁₀ CFU/mL) over 15 days at 4 °C. It also reduced weight loss (9.62 ± 0.47 %), maintained pH (4.53 ± 0.2), limited lipid hydrolysis (0.81 ± 0.09 %), and preserved acidity (0.99 ± 0.06 %) and sensory quality. This approach supports sustainable food preservation and citrus peel valorisation.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102692"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144549874","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}

{"title":"Effects of DBD-CP pre-treatment on muscle quality, volatile flavor compounds, and microbial community composition of ready-to-eat drunken shrimp (Solenocera crassicornis) during frozen storage","authors":"Feili Zhan ,&nbsp;Qiongjing Wu ,&nbsp;Wenxiong Zheng ,&nbsp;Daodong Pan ,&nbsp;Soottawat Benjakul ,&nbsp;Zhiyu Liu ,&nbsp;Huimin Lin ,&nbsp;Bin Zhang","doi":"10.1016/j.fochx.2025.102723","DOIUrl":"10.1016/j.fochx.2025.102723","url":null,"abstract":"<div><div>This study primarily investigated the effects of cold plasma generated by dielectric barrier discharge (DBD-CP) pre-treatment on the physicochemical properties, microbial community composition, and volatile organic compounds (VOCs) of ready-to-eat drunken shrimp (<em>Solenocera crassicornis</em>) during frozen storage. The results indicated that the DBD-CP pre-treatment reduced the relative abundance of microorganisms, significantly inhibited microbial growth and slowed the oxidation and degradation of muscle proteins. Furthermore, DBD-CP pre-treatment effectively maintained a stable structure of muscle fibers during frozen storage at −18 °C. Gas chromatography-ion mobility spectrometry (GC-IMS) analysis identified 26 volatile components, including 8 alcohols, 6 esters, 6 ketones, 3 aldehydes, and 3 other compounds in the drunken shrimp after DBD-CP pre-treatment. DBD-CP pre-treatment significantly influenced the VOCs during the frozen storage. This study provides a reference for further research on the quality of drunken shrimp.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102723"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144549875","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}