Food Chemistry: X最新文献_第8页

Characteristics of exopolysaccharides - egg white protein composite gel and its application in low - fat sausage

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102290

Guoguo Jin, Man Zhang , Xinran Wang, Yifan Zhang, Guohua Jiang, Lin Mei

{"title":"Characteristics of exopolysaccharides - egg white protein composite gel and its application in low - fat sausage","authors":"Guoguo Jin, Man Zhang , Xinran Wang, Yifan Zhang, Guohua Jiang, Lin Mei","doi":"10.1016/j.fochx.2025.102290","DOIUrl":"10.1016/j.fochx.2025.102290","url":null,"abstract":"<div><div>A composite gel was developed by integrating antioxidant extracellular polysaccharides (EPS) derived from <em>Pediococcus acidilactici</em> S1 with egg white protein (EWP), aiming to evaluate its potential as a viable alternative to animal fat in pork sausages. The results indicated that the EPS - EWP gel exhibited a lower free water content, an enhanced water - holding capacity, a higher apparent viscosity, and increased storage and loss modulus. Molecular interactions were strengthened, resulting in a more stable structure characterized by the transition of secondary structure from random coils to ordered β - sheets. Molecular docking (MD) analysis revealed favorable binding conformations and strong binding energies between ovalbumin (OVA) and EPS, particularly through the formation of specific pockets involving interactions with residues such as Lysine (Lys) and Aspartic acid (Asp). Hydrophobic and electrostatic forces were identified as the primary driving forces for this energetic combination. Additionally, low - fat sausages showed a significant 32.87 % improvement in inhibiting fat oxidation.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102290"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143512129","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

Moderate salt stress aids in the enhancement of nutritional and flavor quality in tomato (Solanum lycopersicum L.) fruits

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102330

Li Jin , Ning Jin , Shuya Wang , Shuchao Huang , Xiting Yang , Zhiqi Xu , Shuyan Jiang , Jian Lyu , Jihua Yu

引用次数: 0

Comparative analysis of physicochemical properties, antioxidant activities, and metabolomic profiles in daylily-supplemented craft beer fermented with different Saccharomyces strains

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102326

Yuwen Mu , Chaozhen Zeng , Yulong Ni , Shiyu Zhang , Jianbin Yang , Yuqin Feng

{"title":"Comparative analysis of physicochemical properties, antioxidant activities, and metabolomic profiles in daylily-supplemented craft beer fermented with different Saccharomyces strains","authors":"Yuwen Mu , Chaozhen Zeng , Yulong Ni , Shiyu Zhang , Jianbin Yang , Yuqin Feng","doi":"10.1016/j.fochx.2025.102326","DOIUrl":"10.1016/j.fochx.2025.102326","url":null,"abstract":"<div><div>This study investigated the use of daylily as a novel adjunct in craft beer production with four <em>Saccharomyces</em> yeast strains. The addition of daylily powder and yeast selection significantly influenced the physicochemical properties, antioxidant activity, and overall metabolome of the beers. Yeast strains exhibited variations in color, alcohol content, phenolic and flavonoid levels, and antioxidant capacity. Metabolomic analysis revealed differences in lipid, amino acid, tannin, and fatty acid synthesis between strains. Volatile profiles also differed markedly in esters, terpenes, higher alcohols, acids, and aldehydes. While 90 % of metabolites were conserved, key differences reflected distinct metabolic regulation among strains. These findings highlight the potential of daylily as a flavorful and bioactive beer ingredient, and emphasize the importance of targeted yeast selection for optimizing beer quality and metabolome. This work provides a practical framework for brewers to develop innovative beers with enhanced functional properties and specialized flavor profiles.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102326"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143534916","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

Fortification of cricket and silkworm pupae powders to improve nutritional quality and digestibility of rice noodles

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102279

Hua Li , Yu Liu , Nidthaya Seephua , Chuenjit Prakitchaiwattana , Rui-Xin Liu , Ju-Sheng Zheng , Sirithon Siriamornpun

{"title":"Fortification of cricket and silkworm pupae powders to improve nutritional quality and digestibility of rice noodles","authors":"Hua Li , Yu Liu , Nidthaya Seephua , Chuenjit Prakitchaiwattana , Rui-Xin Liu , Ju-Sheng Zheng , Sirithon Siriamornpun","doi":"10.1016/j.fochx.2025.102279","DOIUrl":"10.1016/j.fochx.2025.102279","url":null,"abstract":"<div><div>To improve the nutritional value and biofunctionalities of traditional rice noodles, this study focused on the effects of incorporating cricket powder (CP) and silkworm pupae powder (SP) on the protein content and digestibility, starch digestibility, and antioxidant potential, as well as the sensory and cooking qualities of rice noodles. Compared to the control (4.96 % and 63.25 %), CP and SP significantly increased the protein content (12.06 %–25.85 %) and in vitro digestibility (71.61 %–90.58 %) (<em>p</em> < 0.05). CP and SP also considerably reduced the estimated glycemic index from 70.36 to 53.47, which may be partly related to the binding of more protein and lipid, as revealed by Fourier-transform infrared spectroscopy. Nevertheless, scanning electron microscopy showed a loose and porous noodle structure, which contributed to higher cooking loss, reduced cohesiveness, and lower tensile strength. Overall, these findings suggest that edible insect powders are promising ingredients for developing functional foods with enhanced nutritional properties.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102279"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143453746","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

Preparation and application of chitosan/nano-TiO₂/daisy essential oil composite films in the preservation of Actinidia arguta

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102303

Yue Wang , Yu Zhang , Yaomei Ma , Jiaxin Liu , Ruinting Zhang , Jun Zhao

{"title":"Preparation and application of chitosan/nano-TiO₂/daisy essential oil composite films in the preservation of Actinidia arguta","authors":"Yue Wang , Yu Zhang , Yaomei Ma , Jiaxin Liu , Ruinting Zhang , Jun Zhao","doi":"10.1016/j.fochx.2025.102303","DOIUrl":"10.1016/j.fochx.2025.102303","url":null,"abstract":"<div><div>Chitosan, a natural polysaccharide, is widely recognized for its biocompatibility, biodegradability, and film-forming properties, making it an ideal candidate for food preservation applications. This study focuses on the development of chitosan-based nanocomposite films incorporating nano-TiO<sub>2</sub> and Daisy Essential Oil for the preservation of <em>Actinidia arguta</em>. The composite films were synthesized and characterized using FT-IR, XRD, SEM, TGA, UV–Visible spectroscopy, and contact angle measurements to evaluate their structural, thermal, and physical properties. The films exhibited enhanced mechanical strength, antimicrobial activity, and antioxidant capacity. Application of these films on <em>Actinidia arguta</em> demonstrated significant improvements in weight loss, hardness, decay rate, total microbial count, respiration rate, soluble solids content, vitamin C, titratable acidity, and enzyme activities during storage. The results indicate that chitosan/nano-TiO<sub>2</sub>/DEO composite films effectively extend the shelf life and maintain the quality of <em>Actinidia arguta</em>, providing a promising approach for natural and sustainable food preservation.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102303"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143464490","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

Lipid and polyphenol removal on the structural, physico-chemical and technological properties of passion fruit epicarp flour

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102345

Xin Ning , Chengrong Wen , Shimin Chen , Lina Chen , Xiaohui Huang , Lei Wang

引用次数: 0

Identification of key differential compounds in different quality grades of base liquor during the production of Jiang-flavored baijiu

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102331

Xueli Yang , Renyuan Chen , Junhai Wu , Fangqiang Yu , Fengmei Liao , Xiaobo Li , Ye Wang , Cheng Zhao , Hanren Zhang , Xinying Wu

{"title":"Identification of key differential compounds in different quality grades of base liquor during the production of Jiang-flavored baijiu","authors":"Xueli Yang , Renyuan Chen , Junhai Wu , Fangqiang Yu , Fengmei Liao , Xiaobo Li , Ye Wang , Cheng Zhao , Hanren Zhang , Xinying Wu","doi":"10.1016/j.fochx.2025.102331","DOIUrl":"10.1016/j.fochx.2025.102331","url":null,"abstract":"<div><div>The production process of Jiang-flavored Baijiu is highly elaborate, and the flavor characteristics and quality of the base liquor (BL) exert a substantial impact on the quality of the final product. A total of 130 typical samples from three quality grades within seven fermentation rounds were examined. Based on sensory evaluation, gas chromatography-flame ionization detection (GC-FID) technology was employed to detect 59 principal volatile compounds within the samples. Subsequently, K-means clustering, partial least squares discriminant analysis, and odor activity values were combined to analyze the compound variation trends and key differentiating compounds. The results demonstrated that in the seven fermentation rounds, 10 key differentiating compounds significantly affect the BL quality; in each round, 6 compounds markedly influence the quality level. Among them, the contents of acetic acid, ethyl acetate, lactic acid, and acetaldehyde were correlated with the BL quality grade and have the potential to act as quality indicators.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102331"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143550859","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

Grape stems as sources of tryptophan and selenium: Functional properties and antioxidant potential

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102260

Raquel Fernandes , Concepción Medrano-Padial , Rui Dias-Costa , Raúl Domínguez-Perles , Cláudia Botelho , Rúben Fernandes , Ana Novo Barros

{"title":"Grape stems as sources of tryptophan and selenium: Functional properties and antioxidant potential","authors":"Raquel Fernandes , Concepción Medrano-Padial , Rui Dias-Costa , Raúl Domínguez-Perles , Cláudia Botelho , Rúben Fernandes , Ana Novo Barros","doi":"10.1016/j.fochx.2025.102260","DOIUrl":"10.1016/j.fochx.2025.102260","url":null,"abstract":"<div><div>The Douro Demarcated Region's winery industry produces million tonnes of by-products annually, making their reuse essential to minimize environmental impact. Grape stems, rich in bioactive compounds and nutrients, have demonstrated potential health benefits. This study analysed four red grape stems from the Douro region to assess their nutritional value and potential health benefit. Tryptophan, selenium, and phenolic compounds, which regulate cognitive functions, protein and enzyme synthesis, and antioxidant processes, were analysed. Among the varieties, Touriga Nacional exhibited the highest levels of selenium, phenolics, and antioxidant capacity. Tinta Amarela and Touriga Nacional exhibited higher tryptophan levels. Moreover, proanthocyanidins, phenolic acids, flavonols, and anthocyanins were identified in all the varieties analysed. These findings highlight grape stems, particularly Touriga Nacional, as valuable sources of amino acids and bioactive compounds, offering potential in mood regulation, protein synthesis, and antioxidant defence. This research emphasizes their value to reduce waste, generating revenue, and promoting environmental sustainability.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102260"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143335025","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

Ultrasound assisted deep eutectic solvent-based extraction of Montepulciano d’ Abruzzo grape seeds for the recovery of the grape seed oil and its biological evaluation

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102273

Lorenza Marinaccio , Giulia Gentile , Gokhan Zengin , Stefano Pieretti , Azzurra Stefanucci , Angelo Cichelli , Adriano Mollica

{"title":"Ultrasound assisted deep eutectic solvent-based extraction of Montepulciano d’ Abruzzo grape seeds for the recovery of the grape seed oil and its biological evaluation","authors":"Lorenza Marinaccio , Giulia Gentile , Gokhan Zengin , Stefano Pieretti , Azzurra Stefanucci , Angelo Cichelli , Adriano Mollica","doi":"10.1016/j.fochx.2025.102273","DOIUrl":"10.1016/j.fochx.2025.102273","url":null,"abstract":"<div><div>Grape seeds are by-products of vinification process. In this work, a green ultrasound-assisted extraction of grape seeds oil was performed by using the natural volatile deep eutectic solvent (NADES) menthol: thymol 1:1. The obtained oil was compared to that deriving from UAE with <em>n</em>-hexane in terms of fatty acids composition and biological activities. The content of linoleic acid was low for the DES extracted oil; the content of linolenic acid increased from 0.53 % to 5.18 %. The grape seeds oil extracted with DES showed the best total phenolic (18.65 mg GAE/g) and flavonoid (0.73 mg RE/g) contents and the highest results in FRAP, CUPRAC, MCA and Phosphomolybdenum assays. The oil extracted by DES also showed a higher amylase inhibition (0.57 mmol ACAE/g) than <em>n</em>-hexane extract (0.47 mmol ACAE/g). Finally, the anti-inflammatory activity was assessed <em>in vivo</em> through tree different assays, suggesting that their different fatty acids composition could be partially responsible for the significant anti-inflammatory effect of the grape seed oil extracted by NADES.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102273"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143387198","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

Detection of volatile organic compounds in Farfarae flos using HS-GC-IMS across different flower colors

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102227

Xiaoying Chen , Jiazhou Shi , Yonggang Yan , Gang Zhang , Liang Peng , Bingyue Yang , Benxiang Hu

引用次数: 0