Food Chemistry: X最新文献_第8页

Effect of black tea extract on fresh rice noodles: multiple quality attributes and underlying mechanism 红茶提取物对鲜米粉的影响：多重品质属性及其作用机制

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-14 DOI: 10.1016/j.fochx.2025.103007

Tong Chen , Rongrong Xu , Xiaohui Gao , Shuyu Wei , Qianwei Cheng , Luli Meng , Jiayan Zhang , Yuan Cheng

{"title":"Effect of black tea extract on fresh rice noodles: multiple quality attributes and underlying mechanism","authors":"Tong Chen , Rongrong Xu , Xiaohui Gao , Shuyu Wei , Qianwei Cheng , Luli Meng , Jiayan Zhang , Yuan Cheng","doi":"10.1016/j.fochx.2025.103007","DOIUrl":"10.1016/j.fochx.2025.103007","url":null,"abstract":"<div><div>Fresh rice noodles (FRNs) are nutritionally simple and prone to aging, which limits their shelf life and quality. This study investigated the effects of black tea water extract (BTWE) at various tea:water ratios (0:100 (control), 4:100, 6:100, 8:100, and 10:100) on the overall quality of FRNs and explored the underlying microstructures and molecular mechanisms. The results showed that BTWE significantly enhanced textural properties, antioxidant capacity, and flavor, while reducing breakage rate without affecting cooking loss. A tea:water ratio of 8:100 marked a key transition point in quality differentiation. Color shifts toward red and yellow were observed with increasing BTWE. Key volatile compounds, including nonanal, n-hexadecanoic acid and linoleic acid, contributed to flavor differences. Microscopic analyses revealed that polyphenols in black tea promoted protein-starch aggregation, forming a compact gel network, while spectroscopy confirmed hydrogen bond formation between polyphenols and starch. These findings highlight BTWE's potential as a natural additive to enhance the comprehensive quality of FRNs.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103007"},"PeriodicalIF":8.2,"publicationDate":"2025-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145097843","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

Effect of modified okara dietary fiber on the physicochemical properties, intermolecular interactions, and digestion characteristics of wheat starch 改性okara膳食纤维对小麦淀粉理化性质、分子间相互作用及消化特性的影响

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-14 DOI: 10.1016/j.fochx.2025.103030

Sheng Li, Xiaoyan Qin, Yuqian Zheng, Wenlong Xie, Zhilong Chen, Wenyan Wang, Jun Zhao

{"title":"Effect of modified okara dietary fiber on the physicochemical properties, intermolecular interactions, and digestion characteristics of wheat starch","authors":"Sheng Li, Xiaoyan Qin, Yuqian Zheng, Wenlong Xie, Zhilong Chen, Wenyan Wang, Jun Zhao","doi":"10.1016/j.fochx.2025.103030","DOIUrl":"10.1016/j.fochx.2025.103030","url":null,"abstract":"<div><div>This study modified okara dietary fiber (ODF) using high-speed homogenization combined with enzymatic treatment (HEDF) and ultrasonication combined with enzymatic treatment (UEDF), and investigated the effects of modified ODF on the physicochemical properties, interaction forces, and digestibility of wheat starch (WS). The results showed that the modified ODF reduced the pasting time and viscosity of WS, while enhancing hydrogen bonding, thereby improving the gel's storage modulus (G′), freeze-thaw stability, and water immobilization capacity. Furthermore, compared with the ODF group, the 6 % UEDF group exhibited a 9.29 % reduction in relative crystallinity and a 15.41 % decrease in enthalpy value (ΔHr), along with the formation of a more compact gel structure, which increased the resistant starch content by 7.32 %. These findings highlight the crucial role of hydrogen bonding in the interaction between modified ODF and WS, underscoring the potential application of modified ODF in low-glycemic index (GI) foods and functional starch-based products.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103030"},"PeriodicalIF":8.2,"publicationDate":"2025-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145097845","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

Guava (Psidium guajava): A brief overview of its therapeutic and health potential 番石榴（Psidium guajava）：简要概述其治疗和保健潜力

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-14 DOI: 10.1016/j.fochx.2025.103027

Eman Butt , Ammar B. Altemimi , Aqsa Younas , Masood Sadiq Butt , Maryam Jalal , Maham Bhatty , Gholamreza Abdi , Rana Muhammad Aadil

{"title":"Guava (Psidium guajava): A brief overview of its therapeutic and health potential","authors":"Eman Butt , Ammar B. Altemimi , Aqsa Younas , Masood Sadiq Butt , Maryam Jalal , Maham Bhatty , Gholamreza Abdi , Rana Muhammad Aadil","doi":"10.1016/j.fochx.2025.103027","DOIUrl":"10.1016/j.fochx.2025.103027","url":null,"abstract":"<div><h3>Background</h3><div>The guava (<em>Psidium guajava</em>) has long been valued for its variety of pharmacological characteristics. The plant has bioactive chemicals in its leaves, fruit, and bark, which enhance its potential for therapeutic use.</div></div><div><h3>Objective</h3><div>The goal of this review is to compile the most recent information on the pharmacological properties of guava, with an emphasis on its anti-inflammatory, anti-hypertensive, anti-obesity, antioxidant, antidiarrheal and antidiabetic properties as well as on its ability to treat dental diseases and increase haemoglobin levels in body.</div></div><div><h3>Methods</h3><div>To assess the potential health benefits derived from guava, a thorough review of it in vitro, and <em>vivo</em> clinical investigations was carried out.</div></div><div><h3>Results</h3><div>The main cause of guava's strong bioactivity is its flavonoids. Its application in the treatment of different diseases is supported by evidence. The medicinal potential of its inclusion in functional meals is encouraging.</div></div><div><h3>Conclusion</h3><div>The guava fruit has a wide range of therapeutic properties and is rich in nutrients. More human trials are needed to confirm efficacy, optimize dosage, and guarantee safety in long-term usage, even though preclinical research appears encouraging.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103027"},"PeriodicalIF":8.2,"publicationDate":"2025-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145061360","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

Quantification of acrylamide in infant formula via a modified QuEChERS protocol coupled with high-performance liquid chromatography-tandem mass spectrometry 采用改进的QuEChERS方案结合高效液相色谱-串联质谱法定量婴儿配方奶粉中的丙烯酰胺

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-13 DOI: 10.1016/j.fochx.2025.103026

Jiahui Ma , Xiaomin Li , Shuangxia Luo , Xianjiang Li , Qinghe Zhang , Xiong Yin

{"title":"Quantification of acrylamide in infant formula via a modified QuEChERS protocol coupled with high-performance liquid chromatography-tandem mass spectrometry","authors":"Jiahui Ma , Xiaomin Li , Shuangxia Luo , Xianjiang Li , Qinghe Zhang , Xiong Yin","doi":"10.1016/j.fochx.2025.103026","DOIUrl":"10.1016/j.fochx.2025.103026","url":null,"abstract":"<div><div>The accurate quantification of acrylamide within complex infant formulas remain a significant challenge. This study validates a novel method for analyzing acrylamide in infant formula, which combines the quick, easy, cheap, effective, rugged, safe (QuEChERS) pretreatment approach with the isotope dilution HPLC-MS/MS technique. The optimized QuEChERS procedure effectively eliminates co-extracted matrix interferences and achieves high extraction efficiency. Notably, this approach simultaneously accomplishes a recovery rate of 103 % to 105 %, a relative standard deviation of less than 1.6 %, and a limit of quantification at 0.90 μg/kg. The high accuracy of this proposed method is further confirmed using commercially certified reference material (CRM, <em>No. 108–02-006</em>). Importantly, when 20 real samples were analyzed, five were found to be contaminated with acrylamide. These results demonstrate that the proposed method is rapid and reliable for determining acrylamide levels in infant formula, suggesting its potential as a primary detection method for acrylamide in complex matrices.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103026"},"PeriodicalIF":8.2,"publicationDate":"2025-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145097841","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

Variations in fruit quality properties and phytochemical substances of ‘Feizixiao’ litchi grown in different geographical origins of China 中国不同产地“肥子小”荔枝果实品质特性及植物化学物质的差异

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-12 DOI: 10.1016/j.fochx.2025.103018

Li Yan , Siwei Wang

{"title":"Variations in fruit quality properties and phytochemical substances of ‘Feizixiao’ litchi grown in different geographical origins of China","authors":"Li Yan , Siwei Wang","doi":"10.1016/j.fochx.2025.103018","DOIUrl":"10.1016/j.fochx.2025.103018","url":null,"abstract":"<div><div>Litchi fruit is a highly valued fruit renowned for its nutritional and pharmacological properties. This study systematically investigated the influence of geographical origin on metabolic and transcriptomic profiles across five major Chinese production regions (Hainan, Guangdong, Guangxi, Yunnan, and Fujian). Our analyses revealed significant regional differences in key quality parameters. Fujian litchi exhibited a distinct sour flavor, with the lowest sugar-acid ratio (31.01), while Yunnan samples displayed a balanced sweetness, registering the highest ratio (98.37). Hainan fruits contained the lowest total amino acid content. GC–MS analysis identified 2,4-undecadienal and rose oxide isomers as important regional aroma markers. Metabolomic profiling uncovered 85 common differentially accumulated metabolites (DAMs) across regions, with galactose metabolism and phenylpropanoid biosynthesis emerging as the most affected pathways. Transcriptomic analysis revealed corresponding differential expression of key regulatory genes (GLA, GOLS, CSE, and CAD). These results reveal biochemical drivers of regional quality differences, enabling optimized cultivation by origin.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103018"},"PeriodicalIF":8.2,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145047775","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

Rapid evaluation of antioxidant activity of Rheum tanguticum: A synergistic strategy of near-infrared spectroscopy, chromatographic effects, and machine learning 大黄抗氧化活性的快速评价：近红外光谱、色谱效应和机器学习的协同策略

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-12 DOI: 10.1016/j.fochx.2025.103019

Xiaoming Song , Dan Feng , Jiamin Li , Liyan Zang , Hongmei Li , Jing Sun

{"title":"Rapid evaluation of antioxidant activity of Rheum tanguticum: A synergistic strategy of near-infrared spectroscopy, chromatographic effects, and machine learning","authors":"Xiaoming Song , Dan Feng , Jiamin Li , Liyan Zang , Hongmei Li , Jing Sun","doi":"10.1016/j.fochx.2025.103019","DOIUrl":"10.1016/j.fochx.2025.103019","url":null,"abstract":"<div><div>This study integrates HPLC fingerprinting and NIR spectroscopy to evaluate the antioxidant capacity of <em>Rheum tanguticum</em>. HPLC fingerprinting comprehensively characterized the complex chemical composition, identifying 13 compounds. Meanwhile, NIR spectroscopy provided a rapid, non-destructive approach to predict antioxidant capacity. The combination of these techniques offers a holistic and efficient strategy for evaluating antioxidant activity. The spectrum-effect relationships were analyzed by correlating the results of three antioxidant assays (ABTS, DPPH, and FRAP) with the peak areas of the common peaks identified by HPLC. Glycosylated anthraquinones, particularly conjugated forms like rhein-8-O-glucoside, were found to synergistically enhance antioxidant activity with free aglycones. NIR models optimized using the PLS method with Python-based algorithms demonstrated strong predictive abilities, achieving RPD values of 2.43 for ABTS, 2.63 for DPPH, and 2.43 for FRAP. This research provides a rapid method to evaluate the antioxidant capacity of <em>Rh. tanguticum</em>, offering a reference for future applications in other fields.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103019"},"PeriodicalIF":8.2,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145097847","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

Insights into VOCs variation derived from Chinese black truffles (Tuber indicum) between grades via E-nose, HS-SPME-GC-MS, and HS-GC-IMS 利用电子鼻、HS-SPME-GC-MS和HS-GC-IMS分析中国黑松露不同等级挥发性有机化合物的差异

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-12 DOI: 10.1016/j.fochx.2025.102981

Yiye Luo , Lusi Ouyang , Shuo Zhang , Yusheng Wang , Pingzhang Yao , Yin Liu , Xiaoyu Chen , Lin Yuan , Zhiyong Wu

{"title":"Insights into VOCs variation derived from Chinese black truffles (Tuber indicum) between grades via E-nose, HS-SPME-GC-MS, and HS-GC-IMS","authors":"Yiye Luo , Lusi Ouyang , Shuo Zhang , Yusheng Wang , Pingzhang Yao , Yin Liu , Xiaoyu Chen , Lin Yuan , Zhiyong Wu","doi":"10.1016/j.fochx.2025.102981","DOIUrl":"10.1016/j.fochx.2025.102981","url":null,"abstract":"<div><div>This study investigated volatile organic compound (VOC) variations across commercial grades (G1, G2, G3) of Chinese black truffles (<em>Tuber indicum</em>) using electronic nose (<em>E</em>-nose), headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPM<em>E</em>-GC–MS), and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). E-nose analysis revealed significant differences in sulfur-containing and terpenic compounds between grades. HS-SPME-GC–MS identified 95 VOCs, with G1 exhibiting the highest diversity (75 compounds) and unique markers like 2-butanone. Orthogonal partial least squares-discriminant analysis (OPLS-DA) highlighted 86 discriminatory VOCs (VIP > 1). Odor activity value (OAV) analysis showed G1 had the strongest aroma intensity, driven by esters (ethyl isobutyrate, OAV = 6574) and alcohols (1-octen-3-ol, OAV = 3444). Higher-grade truffles (G1) contained distinct sulfur compounds absent in lower grades. This multi-technique approach provides a biochemical basis for refining truffle grading standards beyond morphological criteria.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 102981"},"PeriodicalIF":8.2,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145047777","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

Effect of lacto-fermented pickled liquids on physicochemical, microbial and sensory quality attributes of grass carp (Ctenopharyngodon Idella) fillets during cold storage 乳酸发酵腌渍液对冷藏期间草鱼鱼片理化、微生物及感官品质的影响

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-12 DOI: 10.1016/j.fochx.2025.103022

Amani Mohedein Mohammed Ahmed , Binaka Prabashini Dasanayaka , Zhe Jia , Abeer Noman , Shiyuan Dong

{"title":"Effect of lacto-fermented pickled liquids on physicochemical, microbial and sensory quality attributes of grass carp (Ctenopharyngodon Idella) fillets during cold storage","authors":"Amani Mohedein Mohammed Ahmed , Binaka Prabashini Dasanayaka , Zhe Jia , Abeer Noman , Shiyuan Dong","doi":"10.1016/j.fochx.2025.103022","DOIUrl":"10.1016/j.fochx.2025.103022","url":null,"abstract":"<div><div>Grass carp, a key aquaculture species in China known for its rapid growth and nutritional value, faces challenges in fillet preservation due to oxidative and microbial degradation during storage. This study evaluated different mixtures of lacto-fermented pickle liquids (LFPLs) (A, B, C, and D; complete formulation in the Methods section) as natural treatments to enhance the physicochemical, microbial, and sensory quality of grass carp fillets under cold storage. LFPL treatments demonstrated strong antioxidant activity, significantly decreasing thiobarbituric acid reactive substances (TBARS) values by 24.35 %, 26.96 %, 46.96 %, and 54.78 % for treatments A, B, C, and D, respectively. Additionally, peroxide values decreased by 44.69 %, 43.60 %, 46.80 %, and 49.79 % for treatments A, B, C, and D. Carbonyl content decreased by 25.37 %, 28.82 %, 36.25 %, and 44.04 %, while the sulfhydryl content for treatments A, B, C, and D increased significantly by 9.26 %, 10.30 %, 16.27 %, and 34.14 %, respectively. Furthermore, LFPLs reduced total volatile basic nitrogen (TVBN) by 47.56 %, 49.94 %, 52.38 %, and 52.66 % for treatments A, B, C, and D, while also preserving organoleptic properties, improving texture, reducing cooking loss, suppressing microbial growth, and maintaining higher whiteness. Principal component analysis revealed that LFPL-treated fillets after 12 days of storage had properties similar to control samples after 6 days. Overall, LFPLs serve as novel preservatives and natural antioxidants, improving the quality and shelf life of grass carp fillets during cold storage.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103022"},"PeriodicalIF":8.2,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145097447","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

Sun-aged red date vinegar-based beverage: integrated analysis of fermentation, sensory, volatile, and bioactive properties 日晒红枣醋饮料：发酵、感官、挥发性和生物活性特性的综合分析

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-12 DOI: 10.1016/j.fochx.2025.103023

Zeshan Ali , Zinanone Rosaire Brottier , Jameel M. Al-Khayri , Rana Adnan Tahir , Sam Al-Dalali , Othman Al-Dossary , Bader Alsubaie , Mustafa I. Almaghasla

{"title":"Sun-aged red date vinegar-based beverage: integrated analysis of fermentation, sensory, volatile, and bioactive properties","authors":"Zeshan Ali , Zinanone Rosaire Brottier , Jameel M. Al-Khayri , Rana Adnan Tahir , Sam Al-Dalali , Othman Al-Dossary , Bader Alsubaie , Mustafa I. Almaghasla","doi":"10.1016/j.fochx.2025.103023","DOIUrl":"10.1016/j.fochx.2025.103023","url":null,"abstract":"<div><div>This study developed a functional vinegar-based beverage using red date (<em>Ziziphus jujuba</em> Mill.) vinegar produced through controlled fermentation and traditional sun-aging. Alcoholic and acetic acid fermentations, followed by four months of sun-aging, yielded a vinegar beverage characterized by diverse volatile compounds and notable antioxidant activity. To improve flavor and reduce sourness, goji berry juice and honey were incorporated. Formulations were assessed for pH (3.35–3.65), total soluble solids (3–7°Brix), antioxidant activity (DPPH, ABTS), and volatile profiles. Sensory analysis indicated moderated sourness and high flavor acceptability. Partial least squares regression showed a strong correlation (94 %) between E-tongue data and sensory scores. SPME–GC/MS identified key volatiles including ethyl acetate and oleic acid. Molecular docking predicted favorable interactions between 2,3-dihydro-1,1,3-trimethyl-3-phenyl-1H-indene and metabolic and cardiovascular targets. These results support the development of a palatable, bioactive functional vinegar-based beverage with potential health-promoting properties.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103023"},"PeriodicalIF":8.2,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145097844","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

Regulation mechanism of lotus root juice quality: From the perspective of interaction between cell wall polysaccharides and polyphenols 莲藕汁品质的调控机制：从细胞壁多糖与多酚相互作用的角度

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-12 DOI: 10.1016/j.fochx.2025.103025

Peng-peng Sun , Chong-yang Yu , Cheng Liu , Xu Zhang , Yuan-yuan Ren

{"title":"Regulation mechanism of lotus root juice quality: From the perspective of interaction between cell wall polysaccharides and polyphenols","authors":"Peng-peng Sun , Chong-yang Yu , Cheng Liu , Xu Zhang , Yuan-yuan Ren","doi":"10.1016/j.fochx.2025.103025","DOIUrl":"10.1016/j.fochx.2025.103025","url":null,"abstract":"<div><div>Lotus root juice contains a large amount of colloidal substances including polysaccharides, which leads to low juice yield and difficulty in clarifying during the juice extraction process. This paper was aimed to explore regulation mechanism of lotus root juice quality from the perspective of interaction between cell wall polysaccharides and poly-phenols by a series of spectroscopic methods. Results indicated that the uniformity of chelating agent soluble polysaccharide (CSP) was high, with the minimum molecular weight of 7.17 × 10<sup>4</sup> Da. UV, fluorescence spectrum and infrared spectrum showed that there was non-covalent interaction between cell wall polysaccharide and polyphenol through hydrogen bond and hydrophobic interaction. And the specific type of cell wall polysaccharide and metal ions as well as pH values could all influence these interactions. Meanwhile, the interaction could significantly improve antioxidant activity of cell wall polysaccharide (<em>p</em> < 0.05). Finally, the color and stability of simulated lotus root juice were optimal at pH 7 and a ratio of 1:3 for polysaccharides and polyphenols. Our results could provide theoretical basis for deep processing of lotus root products.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103025"},"PeriodicalIF":8.2,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145061363","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