Food Chemistry: X最新文献_第8页

Preparation of chitosan oligosaccharide-porphyrin conjugate and its photodynamic preservation effect on Litopenaeus vannamei. 壳聚糖-卟啉偶联物的制备及其对凡纳滨对虾的光动力保鲜效果。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-09-30 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104546

Jilong Ni, Yipei Chen, Ran Wei, Yuzheng Zhang, Bin Zhang

{"title":"Preparation of chitosan oligosaccharide-porphyrin conjugate and its photodynamic preservation effect on Litopenaeus vannamei.","authors":"Jilong Ni, Yipei Chen, Ran Wei, Yuzheng Zhang, Bin Zhang","doi":"10.1016/j.fochx.2026.104546","DOIUrl":"10.1016/j.fochx.2026.104546","url":null,"abstract":"Spoilage of refrigerated aquatic products remains a challenge, requiring safe, effective preservation strategies. A promising chitosan oligosaccharide-porphyrin photosensitizer (COS-N-(Br-TPP)), was synthesized and evaluated for photodynamic inactivation (PDI) preservation of refrigerated Litopenaeus vannamei. The saturated solubility was 1.00 mg/mL, due to COS chains increasing polarity/hydrogen bonding. Compared with Br-TPP, COS-N-(Br-TPP) showed 27.89% higher photostability, improved thermal stability (107.14 to 162.19 °C) and singlet oxygen (1O2) generation. For conjugate (n = 3), the smallest ΔEst(S1-T4) (0.061 eV) and largest SOC(S1/T4) (0.199 cm-1) indicated enhanced intersystem crossing, favoring 1O2 generation. PDI at 4 °C (20 μmol/L COS-N-(Br-TPP), 30 min immersion, LED 450 nm, 20 mW/cm2, 40 min) improved sensory, color stability and inhibited pH (7.05 at 8 d), TVB-N (22.68 mg/100 g at 6 d), TVC (6.04 log CFU/g at 6 d), and MDA (15.48 nmol/g at 8 d) increases in Litopenaeus vannamei. With no obvious cytotoxicity, COS-N-(Br-TPP) was a promising water-soluble photosensitizer for aquatic products preservation.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104546"},"PeriodicalIF":9.2,"publicationDate":"2026-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13677272/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149223738","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

Identification of 4-hydroxyphenethyl alcohol and 6-hydroxynicotinic acid as novel spoilage biomarkers in refrigerated beef. 4-羟基苯乙醇和6-羟基烟酸作为新型冷冻牛肉腐败生物标志物的鉴定。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-09-30 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104549

Chuan Liu, Nan Liu, Juan Zhang, Linlin Wang, Chunjiao Bao, Hao Liu, Wei Zhang, Lirong Sun, Ailiang Chen

{"title":"Identification of 4-hydroxyphenethyl alcohol and 6-hydroxynicotinic acid as novel spoilage biomarkers in refrigerated beef.","authors":"Chuan Liu, Nan Liu, Juan Zhang, Linlin Wang, Chunjiao Bao, Hao Liu, Wei Zhang, Lirong Sun, Ailiang Chen","doi":"10.1016/j.fochx.2026.104549","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104549","url":null,"abstract":"Traditional freshness indices, including total viable count (TVC) and total volatile basic nitrogen (TVB-N), have limitations in elucidating the underlying molecular mechanisms of meat spoilage. This study investigated changes in beef freshness indices during refrigerated storage at 4 °C and determined that beef entered the spoilage stage on day 7. Untargeted metabolomics characterized metabolic changes and revealed two candidate biomarkers, 4-hydroxyphenethyl alcohol and 6-hydroxynicotinic acid. On days 7 and 11, the relative abundance of 4-hydroxyphenethyl alcohol was 28.88 and 115.20 times that on day 0, respectively, whereas that of 6-hydroxynicotinic acid was 33.47 and 66.66 times. Targeted quantification showed that 4-hydroxyphenethyl alcohol reached 1025.69 μg/kg on day 7 and 5081.85 μg/kg on day 11, while 6-hydroxynicotinic acid reached 685.18 μg/kg on day 7 and 1368.12 μg/kg on day 11. These biomarkers provide promising targets for spoilage warning, rapid freshness assessment, and shelf-life prediction of refrigerated beef.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104549"},"PeriodicalIF":9.2,"publicationDate":"2026-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13660530/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149180205","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

Rose powder modulates the quality and volatile flavor profile of steamed buns containing red yeast rice powder. 玫瑰粉可调节含红曲米粉馒头的质量和挥发性风味。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-09-30 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104542

Weiyu Li, Xiaoshu Wu, Jiale Yang, Jingjing Cui, Chuannan Long

{"title":"Rose powder modulates the quality and volatile flavor profile of steamed buns containing red yeast rice powder.","authors":"Weiyu Li, Xiaoshu Wu, Jiale Yang, Jingjing Cui, Chuannan Long","doi":"10.1016/j.fochx.2026.104542","DOIUrl":"10.1016/j.fochx.2026.104542","url":null,"abstract":"This study investigated whether rose powder (RP) could further modulate the quality and volatile profile of steamed buns containing low-level red yeast rice powder (RYRP) while maintaining acceptable texture. Texture profile analysis (TPA), SEM, FTIR, electronic nose, and GC-IMS were used to characterize the texture, microstructure and volatile compounds. At 0.3% RYRP, the selected 1.0% RP (w/w) addition reduced hardness and increased resilience. SEM and FTIR suggested that low levels of RYRP and RP slightly modulated the structure. GC-IMS identified 29 known volatiles, including 13 key aroma compounds with ROAV ≥1. Using OPLS-DA (VIP > 1) and ROAV ≥1, 3-methylbutan-1-ol, ethyl acetate, hexanal, and 3-hydroxy-2-butanone were identified as potential differential aroma compounds. 3-hydroxy-2-butanone was a candidate aroma marker distinguishing HMG fromother steamed buns. 1.0% RP in steamed buns containing 0.3% RYRP further modified texture, color, and volatile profile while maintaining acceptable structural quality.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104542"},"PeriodicalIF":9.2,"publicationDate":"2026-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13677256/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149223683","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

Revealing the mechanistic correlation between volatile flavor retention and cooking oil fume reduction in stir-fried pork belly. 揭示五花肉中挥发性风味保留与烹调油烟减少的机理关系。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-09-30 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104547

Jingnan Lu, Honglie Ding, Jiajin Sun, Lizhang Wu, Manzi Hu, Kang Xu, Huimin Wang, Xingguang Chen, Kezhou Cai, Baocai Xu

{"title":"Revealing the mechanistic correlation between volatile flavor retention and cooking oil fume reduction in stir-fried pork belly.","authors":"Jingnan Lu, Honglie Ding, Jiajin Sun, Lizhang Wu, Manzi Hu, Kang Xu, Huimin Wang, Xingguang Chen, Kezhou Cai, Baocai Xu","doi":"10.1016/j.fochx.2026.104547","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104547","url":null,"abstract":"The relationship between cooking oil fumes (COFs) control and meat flavor retention remains inadequately elucidated. In this study, an intelligent stir-frying system was employed to systematically investigate the effects of various fume-exhaust configurations on the flavor profile of pork belly and concomitant emissions of COFs. In the closed-exhaust group (CC), a total of 39 volatile compounds were identified, among which 3-methylbutanal, 2-methylbutanal, hexanal, and 2,5-dimethylpyrazine were identified as the key aroma-active components. Meanwhile, the CC group exhibited the most pronounced umami and saltiness characteristics. Nevertheless, the total airborne concentration of aldehydes and ketones in the CC group reached 4868.89 μg/m3, approximately 6.5 times that recorded in the open-exhaust group (OO). Network analysis revealed that fume-derived aldehydes and ketones exhibited both synergistic and competitive interactions with meat-derived volatile flavor compounds. Collectively, these findings provide a basis for achieving an optimal balance between flavor enhancement and effective COFs mitigation.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104547"},"PeriodicalIF":9.2,"publicationDate":"2026-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13658858/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149180409","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

Thermal drying temperature modulates sensory attributes, comprehensive two-dimensional volatile metabolome and widely targeted metabolome of Artemisia capillaris herbal tea grown on Dongying coastal saline-alkali soil. 热干燥温度对东营滨海盐碱地毛蒿凉茶感官属性、综合二维挥发性代谢组和广泛靶向代谢组的调控。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-09-30 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104528

Lili Tian, Xinhui Hu, Yuantao Yao, Ya Zhang, Lu Wang

{"title":"Thermal drying temperature modulates sensory attributes, comprehensive two-dimensional volatile metabolome and widely targeted metabolome of Artemisia capillaris herbal tea grown on Dongying coastal saline-alkali soil.","authors":"Lili Tian, Xinhui Hu, Yuantao Yao, Ya Zhang, Lu Wang","doi":"10.1016/j.fochx.2026.104528","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104528","url":null,"abstract":"Artemisia capillaris (Yinchen), a saline-alkali halophyte from China's Yellow River Delta, is made into functional herbal tea. Postharvest drying dominates its flavor and bioactive metabolites, yet temperature-gradient impacts on its sensory traits, two-dimensional volatiles and metabolome are unreported. This study characterized sample saline soil background and set four treatments: CK (fresh), T50 (50 °C), T100 (100 °C), T120 (120 °C), integrating QDA, GC × GC-TOFMS and UHPLC-QTOF-MS metabolomics. T50 brought bitter, grassy herbal scent; T100 sweet aroma; T120 roasted notes. Among 487 volatiles, low heat retained terpenoids while high heat generated Maillard heterocycles. 8821 differential metabolites were detected, with phenylpropanoid and flavonoid biosynthesis most disturbed. This work reveals temperature-driven flavor-metabolite remodeling mechanisms and guides targeted drying optimization for customized sweet/roasted Yinchen tea aromas.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104528"},"PeriodicalIF":9.2,"publicationDate":"2026-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13660529/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149180411","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

Flavor characteristics of different grades of Baiyaqilan tea: An integrated analysis based on sensory evaluation and metabolomics. 不同品级白牙祁兰茶风味特征：基于感官评价和代谢组学的综合分析

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-09-29 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104534

Fangting Zhang, Ping Shuai, Zekai Zhang, Weiyi Kong, Jiake Zhao, Kailong Liu, Feng Gao, Xueling Yu, Zhongchen Xie, Manrong Huang, Xiangxiang Huang, Jiayi Guo, Jingwen Li, Zhilong Hao

{"title":"Flavor characteristics of different grades of Baiyaqilan tea: An integrated analysis based on sensory evaluation and metabolomics.","authors":"Fangting Zhang, Ping Shuai, Zekai Zhang, Weiyi Kong, Jiake Zhao, Kailong Liu, Feng Gao, Xueling Yu, Zhongchen Xie, Manrong Huang, Xiangxiang Huang, Jiayi Guo, Jingwen Li, Zhilong Hao","doi":"10.1016/j.fochx.2026.104534","DOIUrl":"10.1016/j.fochx.2026.104534","url":null,"abstract":"Baiyaqilan tea (BYQL), a distinctive oolong tea, exhibits grade-dependent differences in flavor profiles. To elucidate the chemical basis of these quality variations, sensory evaluation combined with metabolomic analyses was conducted on different grades of BYQL. Sensory scores declined with decreasing tea grade. A total of 100 differential non-volatile metabolites were tentatively identified. Succinic acid, L-malic acid, kaempferol-4'-O-glucoside, and genistein-8-C-glucoside were characteristic of special-grade BYQL, whereas lysophosphatidylcholines (LPCs) and bitterness-related compounds, including leucocyanidin, were associated with first- and second-grade teas, respectively. Seven key aroma compounds were screened from 51 volatiles based on VIP>1, p<0.05, and rOAV≥1. Indole, 1,5,7-octatrien-3-ol,3,7-dimethyl-, jasmone, and α-farnesene contributed to the fresh, floral, and woody notes of special-grade tea, whereas benzaldehyde and benzyl nitrile were associated with the almond-like aroma of first-grade tea. These findings identify potential chemical markers for BYQL grade discrimination and provide new insights into the chemical basis underlying grade-dependent quality differences in BYQL.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104534"},"PeriodicalIF":9.2,"publicationDate":"2026-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13677303/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149223677","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

Composition-guided design of Gelatin-fucoidan composite gels for gastric anthocyanin retention and intestinal release. 明胶-岩藻聚糖复合凝胶的胃花青素保留和肠道释放设计。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-09-29 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104538

Wenjun Li, Jianling Li, Qiao Zeng, Weiwei Chen, Xianggui Chen, Yukun Huang, Wenyu Yang

{"title":"Composition-guided design of Gelatin-fucoidan composite gels for gastric anthocyanin retention and intestinal release.","authors":"Wenjun Li, Jianling Li, Qiao Zeng, Weiwei Chen, Xianggui Chen, Yukun Huang, Wenyu Yang","doi":"10.1016/j.fochx.2026.104538","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104538","url":null,"abstract":"pH-responsive gel carriers can protect anthocyanins during gastric exposure, but residual matrices may restrict intestinal release. Here, gelatin-fucoidan composite gels were designed using sulfate-rich fucoidan as a key responsive component. A 5 × 5 formulation matrix varied total solid content (2-10%) and gelatin-to-fucoidan ratio (9:1-5:5) to determine composition-performance relationships. Stable gel-forming formulations achieved >95% anthocyanin encapsulation. Increasing solid content strengthened the gel network and generally reduced gastric leakage, whereas the effect of polymer ratio was non-monotonic because sufficient gelatin was required for self-supporting gel formation. Selected high-solid formulations limited gastric anthocyanin release to <4% and underwent extensive disintegration in simulated intestinal fluid. The 10% gel at an 8:2 ratio showed 3.50 ± 0.40% gastric release and 99.94 ± 0.81% apparent cumulative release after the intestinal stage. These findings demonstrate that composition-guided gelatin-fucoidan gels can reconcile gastric protection with near-complete intestinal-stage anthocyanin release.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104538"},"PeriodicalIF":9.2,"publicationDate":"2026-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13656599/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149180431","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

Enhancing grapefruit resistance to green mold through synergistic effects of bamboo vinegar and Cryptococcus laurentii. 竹醋与laurenti隐球菌协同作用增强葡萄柚对绿霉病的抗性。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-09-29 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104540

Ruiqi Peng, Han Ye, Chunhua Wu, Xiahong He, Fang Wang, Jia Deng

{"title":"Enhancing grapefruit resistance to green mold through synergistic effects of bamboo vinegar and Cryptococcus laurentii.","authors":"Ruiqi Peng, Han Ye, Chunhua Wu, Xiahong He, Fang Wang, Jia Deng","doi":"10.1016/j.fochx.2026.104540","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104540","url":null,"abstract":"Green mold (Penicillium spp.) is a major postharvest disease of grapefruit. Optimal concentrations of bamboo vinegar (BV) and Cryptococcus laurentii were screened in vitro, and their individual and combined efficacy evaluated. BV (1%, 121 °C-sterilized) plus 1 × 107 CFU mL-1 C. laurentii (BV-C. laurentii) significantly inhibited spore germination and germ tube elongation in Penicillium spp., disrupted P. digitatum hyphal cell wall and membrane integrity, and increased extracellular chitinase and β-1,3-glucanase activities by 1.05- and 1.22-fold over C. laurentii alone at 48 h while reducing malondialdehyde and reduced glutathione. BV-C. laurentii also activated fruit innate defense, with phenylalanine ammonia-lyase and polyphenol oxidase activities 1.03-1.44-fold higher than CK and total phenol and flavonoid contents 20.22% and 19.73% higher on day 28, without adversely affecting total soluble solids, titratable acidity, ascorbic acid or reducing sugar. Thus, BV-C. laurentii effectively controls green mold and delays quality deterioration in grapefruit.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104540"},"PeriodicalIF":9.2,"publicationDate":"2026-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13693350/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149264719","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

Molecular dynamics provide insights into the purification of tea membrane-bound polyphenol oxidase through three-phase partitioning utilizing an eco-friendly deep eutectic solvent. 分子动力学为茶膜结合的多酚氧化酶的纯化提供了新的见解，通过利用一种生态友好的深共晶溶剂进行三相分配。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-09-29 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104529

Yijie Liu, Sitong Hou, Shuangling Xiao, Yaoyao Wang, Yang Liu, Jie Teng

{"title":"Molecular dynamics provide insights into the purification of tea membrane-bound polyphenol oxidase through three-phase partitioning utilizing an eco-friendly deep eutectic solvent.","authors":"Yijie Liu, Sitong Hou, Shuangling Xiao, Yaoyao Wang, Yang Liu, Jie Teng","doi":"10.1016/j.fochx.2026.104529","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104529","url":null,"abstract":"Membrane-bound polyphenol oxidase (mPPO) presents significant challenges for fine purification due to its inherently amphiphilic properties and its propensity to adhere to membranes. This study evaluated deep eutectic solvents (DES) as replacements for t-butanol in three-phase partitioning (TPP) for the purification of tea mPPO. The results indicated that DES-5 (menthol/octanoic acid) was the most effective alternative solvent. Optimization experiments revealed that using (NH4)2SO4 at 47%, DES: crude extract 2:1 (v/v), extraction time of 75 min, and a temperature of 30 °C yielded an enzyme activity of 1967 U and a purification fold of 16.64. SEM analysis suggested that this purification system effectively preserved the morphological integrity of mPPO. Molecular docking and molecular dynamics (MD) simulations demonstrated that DES exhibited high compatibility and good affinity with mPPO, contributing to its stabilization during purification. Ultimately, these results contribute to a greener and more effective approach for the utilization of membrane-bound enzymes.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104529"},"PeriodicalIF":9.2,"publicationDate":"2026-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13654468/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149165975","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

Quality divergence of Yunnan upland rice versus Jiangxi and Heilongjiang paddy rice revealed by physicochemical, sensory, volatile and metabolomic profiling. 理化、感官、挥发性和代谢组学分析揭示云南旱稻与江西和黑龙江水稻的品质差异。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-09-29 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104539

Ying Xiao, Zhenxing Wang, Nandong Yue, Yunfei Tuo, Jiancheng Wen, Liwei Guo, Chunfang Zhao, Xiahong He, Jinggui Nie

{"title":"Quality divergence of Yunnan upland rice versus Jiangxi and Heilongjiang paddy rice revealed by physicochemical, sensory, volatile and metabolomic profiling.","authors":"Ying Xiao, Zhenxing Wang, Nandong Yue, Yunfei Tuo, Jiancheng Wen, Liwei Guo, Chunfang Zhao, Xiahong He, Jinggui Nie","doi":"10.1016/j.fochx.2026.104539","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104539","url":null,"abstract":"This study aimed to evaluate quality differences between Yunnan upland rice (YNUR) collected in Honghe, Pu'er, Nujiang and Qujing and paddy rice from Jiangxi and Heilongjiang by physicochemical indexes, taste analyzer, sensory evaluation, e-nose, and untargeted metabolomics. Compared with paddy rice, YNUR exhibited significantly higher amylose content (11.78-14.11%), lower expected glycemic index (60.55-69.13), and higher taste value (8.75-9.01), along with a higher retrogradation value and lower breakdown value. Its texture was characterized by high hardness, high elasticity and low viscosity. Furthermore, YNUR had higher aldehyde and ketone contents, presenting an aroma profile dominated by fruity and faint pungent notes. (Z)-2-nonenal, nonanal and 2-ethyl-3,5-dimethylpyrazine were the key differential odor compounds. Metabolomic analysis identified 573 differential metabolites and revealed significant enrichment of glycerophospholipid and amino acid metabolic pathways in YNUR. This study characterizes the quality attributes of upland rice and provides insights for the cultivation and application of water-saving rice.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104539"},"PeriodicalIF":9.2,"publicationDate":"2026-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13656600/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149180224","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