Food Chemistry: X最新文献_第9页

Geographical origin traceability of kiwifruit products using stable isotope and multi-element analysis with multivariate modeling: Feature extraction, selection of model and variable, and discrimination

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102231

Wang Shuanhui , Chen Chang , Tian Jing , Liu Zhi , Mei Xianxian , Zhou Jialu , Wang Dongguang , Zhu Shaohua

{"title":"Geographical origin traceability of kiwifruit products using stable isotope and multi-element analysis with multivariate modeling: Feature extraction, selection of model and variable, and discrimination","authors":"Wang Shuanhui , Chen Chang , Tian Jing , Liu Zhi , Mei Xianxian , Zhou Jialu , Wang Dongguang , Zhu Shaohua","doi":"10.1016/j.fochx.2025.102231","DOIUrl":"10.1016/j.fochx.2025.102231","url":null,"abstract":"<div><div>The mislabeling of kiwifruit origin frequently disturbs market competition and governmental supervision, significantly undermines brand reputation and consumer rights. In this work, a total of 370 kiwifruits from 8 different countries in global were collected, and 6 stable isotope ratios (SIRs), 10 mineral elements (MEs), and 16 rare earth elements (REEs) were determined for origin traceability study. One-way analysis of variance (ANOVA) showed that regional differences of 32 variables are at significant level (<em>P</em> value =0.00). Supervised methods, partial least squares-discriminant analysis (PLS-DA) and its derivative algorithm (OPLS-DA), linear discriminant analysis (LDA), enhanced identification performance and finally elevated the accuracies to 100 % for all kiwifruit origins. Lu, Tb, Eu, Ho, Pm, Y, δ<sup>34</sup>S, δ<sup>2</sup>H, δ<sup>15</sup>N, Mg, Se were main contributive variables for LDA modeling (AUC value >0.5). A blind test was conducted using 63 samples randomly selected from Chinese market. The predicted result indicated a significantly high probability of origin mislabeling of imported kiwifruit products, with percentages ranging from 30.0 % to 90.0 %. This study may provide technical supports for combating origin mislabeling conduct, and ensuring food authenticity of kiwifruit in global trade.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102231"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143376486","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

Proteomics integrated with metabolomics: Analysis of the internal mechanism underlying changes in meat quality in different muscles from bactrian camels

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102230

Rendalai Si , Liang Ming , Xueyan Yun , Jing He , Li Yi , Qin Na , Rimutu Ji , Tungalag Dong

{"title":"Proteomics integrated with metabolomics: Analysis of the internal mechanism underlying changes in meat quality in different muscles from bactrian camels","authors":"Rendalai Si , Liang Ming , Xueyan Yun , Jing He , Li Yi , Qin Na , Rimutu Ji , Tungalag Dong","doi":"10.1016/j.fochx.2025.102230","DOIUrl":"10.1016/j.fochx.2025.102230","url":null,"abstract":"<div><div>Knowledge about the quality of meat obtained from different muscles is crucial for developing high-quality camel meat for commercial use. Metabolomic and proteomic profiles of the longissimus thoracic (LT), semitendinosus (ST), and psoas major (PM) muscles of the bactrian camel, which significantly vary in aspects such as intramuscular fat (IMF) content and shear force, were comprehensively compared to evaluate the impact of these changes on meat quality. Compared with ST and PM muscles, LT muscles had higher IMF content, were more tender, and had a lower shear force. Proteomic analysis unveiled significant differences in metabolic enzymes and binding proteins among different muscles. Based on correlation analysis, 20 key proteins and metabolites closely related to meat quality were screened. Integration of proteomic and metabolomic data highlighted oxidative phosphorylation, TCA cycle, and glycolysis as key distinguishing pathways among different muscles. These results offer effective information for producing high-quality camel meat.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102230"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143378521","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

ATR-FTIR spectroscopy combined with metabolomics to analyze the taste components of boletus bainiugan at different drying temperatures

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102324

Guangmei Deng , Honggao Liu , Jieqing Li , Yuanzhong Wang

{"title":"ATR-FTIR spectroscopy combined with metabolomics to analyze the taste components of boletus bainiugan at different drying temperatures","authors":"Guangmei Deng , Honggao Liu , Jieqing Li , Yuanzhong Wang","doi":"10.1016/j.fochx.2025.102324","DOIUrl":"10.1016/j.fochx.2025.102324","url":null,"abstract":"<div><div><em>Boletus bainiugan</em> has a unique flavor profile, its quality is correlated with metabolites. Herein, ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) is utilized to characterize the free amino acid and organic acid of <em>Boletus bainiugan</em> at different drying temperatures. Attenuated total internal reflectance Fourier transform infrared (ATR-FTIR) spectroscopy is employed to identify <em>Boletus bainiugan</em> with various treatment and to predicted compounds. The metabolome includes 72 amino acids and 64 organic acids, wherein, 11 important taste components are analyzed the changes with drying temperatures. The residual convolutional neural network (ResNet) model achieves 100 % accuracy for <em>Boletus bainiugan</em> with distinct treatment. The partial least squares regression (PLSR) model accurately predicted the contents of 11 compounds with an optimal R<sup>2</sup><sub>P</sub> of 0.975 and a best residual predictive deviation (RPD) of 4.404. The ATR-FTIR spectroscopy coupled with metabolomics can be used as a good tool to estimate the taste enhancers of <em>Boletus bainiugan</em>.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102324"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143550765","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

Investigation of aromatic compounds and olfactory profiles in cocoa pulp fermentation using yeast-based starters: A Volatilomics and machine learning approach

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102315

Haode Chang , Chunhe Gu , Quanmiao Zhang , Wenjing Zhang , Liru Ma , Fei Liu , Zhen Feng

{"title":"Investigation of aromatic compounds and olfactory profiles in cocoa pulp fermentation using yeast-based starters: A Volatilomics and machine learning approach","authors":"Haode Chang , Chunhe Gu , Quanmiao Zhang , Wenjing Zhang , Liru Ma , Fei Liu , Zhen Feng","doi":"10.1016/j.fochx.2025.102315","DOIUrl":"10.1016/j.fochx.2025.102315","url":null,"abstract":"<div><div>The interaction and complex metabolism of microorganisms in cocoa pulp drive the fermentation process. To investigate this, four strains from spontaneous cocoa fermentation, including <em>Hanseniaspora uvarum, Saccharomyces cerevisiae, Lactiplantibacillus plantarum,</em> and <em>Gluconobacter potus</em> were combined to ferment cocoa pulp. Nineteen machine learning algorithms were run with the dataset of volatile compounds quantified by headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC–MS) against integrated olfactory evaluation to reveal metabolite-sensory attribute relationships. The models showed high prediction accuracy, ranging from 0.85 for sourness by Gradient Boost Machine to 0.28 for sweetness by linear regression. Ethyl esters, specifically ethyl octanoate and ethyl 9-decenoate, were found positive for aroma development. Polynomial regression, neural network modeling and gradient boosting decision trees highlighted the high carbohydrate consumption rate of <em>S. cerevisiae</em>, the pectin degradation ability of <em>H. uvarum</em>, and the synergy of lactic acid bacteria with <em>G. potus</em>. This study offers new insights into cocoa flavor and the development of fermentation starter cocktails.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102315"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143512029","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

Application of pumpkin-leaf protein concentrate as a matrix component for the encapsulation of folic acid

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102310

Ana Salević-Jelić , Vesna Rakić , Bojana Balanč , Steva Lević , Željko Radovanović , Verica Đorđević , Zorica Knežević-Jugović , Viktor Nedović

{"title":"Application of pumpkin-leaf protein concentrate as a matrix component for the encapsulation of folic acid","authors":"Ana Salević-Jelić , Vesna Rakić , Bojana Balanč , Steva Lević , Željko Radovanović , Verica Đorđević , Zorica Knežević-Jugović , Viktor Nedović","doi":"10.1016/j.fochx.2025.102310","DOIUrl":"10.1016/j.fochx.2025.102310","url":null,"abstract":"<div><div>This study investigates the valorization of pumpkin leaves, an underutilized agricultural byproduct, to produce plant-based protein concentrate and apply this concentrate as a novel component for developing encapsulation matrices. Composite zein/pumpkin-leaf protein concentrate/alginate matrices were structured using a pH-driven method for folic acid (FA) encapsulation. This approach afforded spherical, compact, and uniform nanoparticles, which were formed via intermolecular hydrogen bonding. These nanoparticles successfully encapsulated FA with an encapsulation efficiency of 79.09 % and a loading content of 15.82 %. The thermal analysis of all nanoparticle formulations showed compatibility among their components. The antioxidant activity and storage stability of control nanoparticles were improved by encapsulating FA and increasing its content. Notably, the nanoparticles could release FA during simulated digestion. These results emphasize the potential of the developed nanoparticles as novel nutraceuticals or ingredients for use in functional food formulations.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102310"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143512030","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

Decoding the specific minty-like aroma of ‘Rucheng baimaocha’ (camellia pubescens) black tea

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102253

Jian Ouyang , Ronggang Jiang , Huimin An , Xingchang Ou , Jing Wang , He Xie , Wenjie Fu , Jing Zhang , Hongyu Chen , Qi Liu , Juan Li , Haitao Wen , Ligui Xiong , Jian-an Huang , Zhonghua Liu

{"title":"Decoding the specific minty-like aroma of ‘Rucheng baimaocha’ (camellia pubescens) black tea","authors":"Jian Ouyang , Ronggang Jiang , Huimin An , Xingchang Ou , Jing Wang , He Xie , Wenjie Fu , Jing Zhang , Hongyu Chen , Qi Liu , Juan Li , Haitao Wen , Ligui Xiong , Jian-an Huang , Zhonghua Liu","doi":"10.1016/j.fochx.2025.102253","DOIUrl":"10.1016/j.fochx.2025.102253","url":null,"abstract":"<div><div>Rucheng Baimaocha (<em>Camellia pubescens</em>) black tea (RCBT) exhibits floral and sweet attributes with a unique minty-like aroma, distinguishing it from traditional and other innovative black teas. However, its key odorants remain unknown. In this study, gas chromatography-olfactometry (GC-O) combined with aroma extraction dilution analysis detected 26 aroma-active compounds (ACCs), of which 20 ACCs were quantified as odorants of RCBT infusion. In addition, aroma recombination models well simulated the overall aroma characteristics of RCBT infusion, which proved the accuracy of identification and quantification. Omission experiments showed that 12 key odorants played crucial roles in aroma formation of RCBT. Among these, four odorants (methyl salicylate, (<em>E</em>, <em>Z</em>)-2,6-nonadienal, methyl geranate, and (<em>E</em>)-2-nonenal), were of great importances for unique minty-like aroma, with significantly higher concentrations compared to other black tea varieties. This study offered a foundational theoretical framework for the processing and quality control of RCBT.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102253"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143348806","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 the texture of fat-free yogurt with Panax ginseng leaf-stem extract and casein: Focusing on their softening effect

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102242

Dong Hyun Keum, Hyun Ju Lee, Ji Hwan Ryoo, Sung Gu Han

{"title":"Enhancing the texture of fat-free yogurt with Panax ginseng leaf-stem extract and casein: Focusing on their softening effect","authors":"Dong Hyun Keum, Hyun Ju Lee, Ji Hwan Ryoo, Sung Gu Han","doi":"10.1016/j.fochx.2025.102242","DOIUrl":"10.1016/j.fochx.2025.102242","url":null,"abstract":"<div><div>Fat-free yogurt often undergoes syneresis because it lacks fat. Although casein prevents syneresis, it induces protein aggregation and lumpy texture. Surfactants are commonly employed to mitigate these quality challenges. Saponins, abundant in <em>Panax ginseng</em> by-products like leaves and stems, possess surfactant activity, thereby preventing protein aggregation. In this study, ginseng leaf-stem extract (GE) was assessed to prevent lumpy and grainy yogurt texture. The fermentative, bioactive, physical, and sensory properties of GE-supplemented yogurt were evaluated. GE accelerated yogurt fermentation by promoting the growth of lactic acid bacteria and demonstrated higher antioxidant activity than unsupplemented yogurt. GE stabilized the yogurt matrix, and GE-supplemented yogurt exhibited smaller protein particles and reduced aggregation. Casein-induced lumpy texture was minimized by GE without compromising the syneresis-preventing ability of casein. Sensory evaluation confirmed the soft texture and acceptable taste of the GE-supplemented yogurt. Collectively, GE is a cost-effective surfactant option for improving the texture of fat-free yogurt.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102242"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143359008","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

Evaluating modified atmosphere with variable CO₂-O₂ concentrations for Tribolium castaneum management and quality preservation in Rice storage

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102252

Xue Dong, Ming Yang, Peian Tang

{"title":"Evaluating modified atmosphere with variable CO₂-O₂ concentrations for Tribolium castaneum management and quality preservation in Rice storage","authors":"Xue Dong, Ming Yang, Peian Tang","doi":"10.1016/j.fochx.2025.102252","DOIUrl":"10.1016/j.fochx.2025.102252","url":null,"abstract":"<div><div>This study explored the efficacy of CO₂-MA with variable CO₂-O₂ concentrations (TA: 2 % O₂ + 35 % CO₂, TB: 14 % O₂ + 35 % CO₂, TC: 21 % O₂ + 35 % CO₂, TD: 21 % O₂ + 60 % CO₂) in controlling <em>Tribolium castaneum</em> and preserving rice quality. TD exhibited the highest efficacy, achieving rapid and complete pest mortality within 48 h, particularly in the resilient pupal stage, and nearly 100 % mortality under grain-embedded conditions within 10 days. Quality assessments revealed that TD effectively mitigated lipid oxidation by reducing aldehydes and alcohols, major contributors to rice aging and off-flavors while maintaining acceptable enzymatic activities and VOC profiles. Principal component analysis confirmed that TD minimized oxidative stress and preserved desirable sensory attributes more effectively than hypoxic treatments. These findings presented an advancement in sustainable grain storage, with tailored CO₂-O₂ ratios to achieve desirable outcomes as a sustainable strategy for long-term rice storage.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102252"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143359009","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 oxidation and lipidomic profiles of raw and thermal-extracted yak fat under hydroxyl radical-induced oxidative stress

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102295

Sining Li , Shanhu Tang , Ran Mo , Pinglian Yu

引用次数: 0

Non-covalent interaction of sacha inchi protein and quercetin: Mechanism and physicochemical property

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102296

Tao Yang , Shanshan Li , Wenqin Su , Kun Pan , Fei Peng

{"title":"Non-covalent interaction of sacha inchi protein and quercetin: Mechanism and physicochemical property","authors":"Tao Yang , Shanshan Li , Wenqin Su , Kun Pan , Fei Peng","doi":"10.1016/j.fochx.2025.102296","DOIUrl":"10.1016/j.fochx.2025.102296","url":null,"abstract":"<div><div>Interactions between proteins and polyphenols are essential for the functional properties of foods. This study explores the non-covalent interactions between Sacha Inchi protein (SIP) and quercetin (Que) and examines the physicochemical characteristics of their complex. Fourier transform infrared spectroscopy and Circular dichroism indicated that Que could interact with SIP and change the secondary structure of SIP. The mechanism of Que binding significantly and quenching SIP fluorescence were revealed by fluorescence spectroscopy. The primary forces driving this interaction are hydrogen bonds and van der Waals forces. Additionally, binding with quercetin led to a marked increase in the β-sheet content of SIP and a decrease in random coil structures. With increasing Que levels, its loaded amount rose, although the encapsulation efficiency decreased. SIP-Que complexes displayed larger particle sizes and enhanced antioxidant properties than SIP alone, with antioxidant activity increasing with higher Que concentrations. Furthermore, the bioaccessibility of Que improved upon binding with SIP. This research contributes to the modification of SIP protein and its potential applications in the food industry.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102296"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143464489","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