Food Chemistry: X最新文献_第9页

Characterization of key off-odor compounds in grass carp cube formed during room temperature storage by molecular sensory science approach. 用分子感觉科学方法对草鱼常温贮藏过程中产生的主要恶臭化合物进行了表征。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-11-28 eCollection Date: 2024-12-30 DOI: 10.1016/j.fochx.2024.102011

Hao Wang, Chengwei Yu, Yanan Sun, Ning Cui, Bizhen Zhong, Bin Peng, Mingming Hu, Jinlin Li, Zongcai Tu

{"title":"Characterization of key off-odor compounds in grass carp cube formed during room temperature storage by molecular sensory science approach.","authors":"Hao Wang, Chengwei Yu, Yanan Sun, Ning Cui, Bizhen Zhong, Bin Peng, Mingming Hu, Jinlin Li, Zongcai Tu","doi":"10.1016/j.fochx.2024.102011","DOIUrl":"10.1016/j.fochx.2024.102011","url":null,"abstract":"Flavor is a significant factor in determining the popularity of freshwater fish. However, freshwater fish can easily spoil during storage, producing an unpleasant odor. Little research has determined the changes in key off-odor compounds (OOCs) in freshwater fish during storage. In this study, quantitation and odor activity value (OAV) calculations revealed that 19 odorants were important volatile odor compounds in fresh, spoilage, and serious spoilage GCC. Recombination and omission experiments verified that (E)-2-hexenal, acetoin, N,N-dimethyl-benzenamine, trimethylamine (TMA), and ammonia were the key OOCs in spoilage GCC. Additional key OOCs in serious spoilage GCC were cyclohexane isothiocyanato, butylated hydroxytoluene, putrescine, cadaverine and histamine compared to those of spoilage GCC. Correlation analysis showed that 12 amino acids and 10 fatty acids played important roles in the formation of key OOCs. This study provides a theoretical basis for a comprehensive understanding of the formation of key OOCs in GCC during room temperature storage.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"102011"},"PeriodicalIF":6.5,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11664276/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142881460","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

Integrated electronic nose and multi-omics reveal changes in flavour characterization of cashmere goats and tan sheep meat. 综合电子鼻和多组学技术揭示了绒山羊和棕羊肉风味特征的变化。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-11-28 eCollection Date: 2025-01-01 DOI: 10.1016/j.fochx.2024.102042

Ju Zhang, Shuang Pang, Ge Yan, Lulu Wang, Yuan Xu, Yuheng Bai, Ran Li, Xihong Wang, Yu Jiang

{"title":"Integrated electronic nose and multi-omics reveal changes in flavour characterization of cashmere goats and tan sheep meat.","authors":"Ju Zhang, Shuang Pang, Ge Yan, Lulu Wang, Yuan Xu, Yuheng Bai, Ran Li, Xihong Wang, Yu Jiang","doi":"10.1016/j.fochx.2024.102042","DOIUrl":"10.1016/j.fochx.2024.102042","url":null,"abstract":"This study aimed to employ a multi-omics method to identify key compounds contributing to the sensory flavour of mutton and to investigate the internal correlation between volatile metabolites and lipids in Cashmere goats and Tan sheep. The results demonstrate that the electronic nose can effectively and quickly distinguish goats and sheep meat. A total of 18 volatile metabolites and 314 lipids were identified as significant contributors to the flavour difference between goats and sheep meat, as determined by HS-SPME-GC-MS and lipidomic respectively. Specifically, TG(18:1/20:4/20:4), TG(18:1/18:2/20:4), TG(18:1/18:1/20:4), DG(18:0/20:4), and dodecanoic acid influence flavour by participating in key KEGG pathways such as the \"fat digestion and absorption\", \"cholesterol metabolism\" and \"lipid and atherosclerosis\". This study lays the groundwork for understanding the sources and mechanisms of mutton flavour compounds, providing valuable insights to support the growth and development of the mutton industry.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102042"},"PeriodicalIF":6.5,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11729682/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142983228","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

Effects of heat-moisture extrusion on the structure and functional properties of protein-fortified whole potato flour. 热湿挤压对蛋白质强化马铃薯全粉结构和功能特性的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-11-28 eCollection Date: 2024-12-30 DOI: 10.1016/j.fochx.2024.102048

Suying Hao, Ying Zheng, Mingyuan Li, Xiaobo Feng, Xiaoqing Yang

引用次数: 0

Phytochemicals of nutraceutical importance from different pear cultivars in the early stage of development. 不同梨品种发育早期具有营养保健意义的植物化学物质。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-11-27 eCollection Date: 2024-12-30 DOI: 10.1016/j.fochx.2024.102047

Abdul Basit, Abdul Mueed, Li Min, Niu Mingxu, Gong Xin, Raheem Shahzad, Wen Yue, Tian Jia, Tao Shutian

{"title":"Phytochemicals of nutraceutical importance from different pear cultivars in the early stage of development.","authors":"Abdul Basit, Abdul Mueed, Li Min, Niu Mingxu, Gong Xin, Raheem Shahzad, Wen Yue, Tian Jia, Tao Shutian","doi":"10.1016/j.fochx.2024.102047","DOIUrl":"10.1016/j.fochx.2024.102047","url":null,"abstract":"To make full use of young pear fruit thinned from the trees for optimal fruit load during cultivation, this study explored the nutritional diversity in young fruit of seventy-nine different pear varieties, focusing on their bioactive compounds. Our results showed significant variability in total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity of pear varieties. The TPC values ranged from 0.317 ± 0.051 mg GAE/g to 0.0054 ± 0.021 mg GAE/g FW; the highest TPC value has been found in Lixian new bapan, mulberry pear, and red pear varieties, while the lowest value has found in yaqing, weining fragrant pear and apple pear varieties. Similarly, the TFC values demonstrated substantial differences, with Lijiang sesame pear (0.16 ± 0.01), Lixian new bapan (0.13 ± 0.04), and Xiangyuan (0.13 ± 0.02) pear exhibiting the highest flavonoid content. Antioxidant activity, assessed using the Ferric Reducing Antioxidant Power (FRAP) assay, varied significantly, indicating diverse phytochemical profiles across the varieties. HPLC analysis showed that the high value of bioactive compounds is chlorogenic acid (17.86 ± 4.5), arbutin (2.57 ± 0.3), Epicatechin (1.57 ± 0.27), rutin (0.04 ± 0.03) and ferulic acid (0.30 ± 0.04) found in the mulberry pear variety. Molecular docking studies revealed that chlorogenic acid, Epi-catechin, Rutin, and Ferulic acid showed strong affinity towards proteins such as Nrf2, NF-κB, and iNOS, suggesting potential health benefits. These findings provide valuable insights for breeders, nutritionists, and the food industry, emphasizing the importance of the nutritional quality of pear fruits, and their recycling utilization in the production practice.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"102047"},"PeriodicalIF":6.5,"publicationDate":"2024-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11647471/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142834597","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

Comparative effects of non-fermented and Lacticaseibacillus paracasei-fermented pomelo juice on gut microbiota composition and short-chain fatty acid production: An in vitro colonic model. 非发酵和副干酪乳杆菌发酵柚子汁对肠道菌群组成和短链脂肪酸产生的比较影响：体外结肠模型

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-11-26 eCollection Date: 2024-12-30 DOI: 10.1016/j.fochx.2024.102041

Vernabelle Balmori, Marisa Marnpae, Kritmongkhon Kamonsuwan, Charoonsri Chusak, Uarna Nungarlee, Pavaret Sivapornnukul, Prangwalai Chanchaem, Sunchai Payungporn, Suvimol Charoensiddhi, Tanyawan Suantawee, Thavaree Thilavech, Sirichai Adisakwattana

{"title":"Comparative effects of non-fermented and Lacticaseibacillus paracasei-fermented pomelo juice on gut microbiota composition and short-chain fatty acid production: An in vitro colonic model.","authors":"Vernabelle Balmori, Marisa Marnpae, Kritmongkhon Kamonsuwan, Charoonsri Chusak, Uarna Nungarlee, Pavaret Sivapornnukul, Prangwalai Chanchaem, Sunchai Payungporn, Suvimol Charoensiddhi, Tanyawan Suantawee, Thavaree Thilavech, Sirichai Adisakwattana","doi":"10.1016/j.fochx.2024.102041","DOIUrl":"10.1016/j.fochx.2024.102041","url":null,"abstract":"Pomelo juice, especially from the Tubtim Siam cultivar, may offer prebiotic benefits by promoting beneficial gut bacteria. This study evaluated the impact of non-fermented and Lacticaseibacillus paracasei (L. paracasei)-fermented pomelo juice on gut microbiota using an in vitro colonic fermentation model. The L. paracasei-fermented juice significantly increased lactobacilli levels compared to the non-fermented juice, while both treatments similarly suppressed coliforms within 24 h. Microbiota analysis revealed increased richness and significant community shifts in both treatments. Moreover, the fermented juice demonstrated a greater decrease in the Firmicutes/Bacteroidetes ratio, indicating a greater impact on gut metabolism. Fermented juice promoted beneficial bacteria like L. paracasei, Bifidobacterium longum, and Faecalibacterium prauznitzii while inhibiting pathogens. These changes coincided with higher production of short-chain fatty acids (SCFAs), including acetic, propionic, and n-butyric acids. Therefore, fermenting pomelo juice with L. paracasei improves its ability to beneficially influence the gut microbiota, suggesting its potential for gut health enhancement.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"102041"},"PeriodicalIF":6.5,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11652756/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142853554","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

Development of a novel functional jelly with dieckol-rich extract from Eisenia bicyclis: Physicochemical, antioxidant, and sensory characterization. 一种富含二酚的新型功能性果冻的研制：理化、抗氧化和感官表征。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-11-26 eCollection Date: 2024-12-30 DOI: 10.1016/j.fochx.2024.102044

Su-Bin Lim, Jeongho Lee, Yoon-Hee Yang, Hyerim Son, Hah Young Yoo, Jung-Ah Han

{"title":"Development of a novel functional jelly with dieckol-rich extract from Eisenia bicyclis: Physicochemical, antioxidant, and sensory characterization.","authors":"Su-Bin Lim, Jeongho Lee, Yoon-Hee Yang, Hyerim Son, Hah Young Yoo, Jung-Ah Han","doi":"10.1016/j.fochx.2024.102044","DOIUrl":"10.1016/j.fochx.2024.102044","url":null,"abstract":"This study aimed to develop a novel functional jelly by incorporating dieckol-rich extracts from Eisenia bicyclis (EB). In the extraction process, a high dieckol yield (16.5 mg/g biomass) was achieved by response surface optimization (optimum conditions: 55.3 % prethanol A, 70.9 °C, and 87.3 min). Dieckol jellies (DJs) were produced by adding various amounts of the extract with 25, 50, 75, and 100 % of 9.954 mg (recommended daily intake). The antioxidant activity of DJ increased from 0.02 to 0.4 mg ascorbic acid equivalent/mL with increasing dieckol content, and the texture analysis showed increased hardness, adhesiveness, and chewiness in DJs with over 75 % dieckol. The sensory testing indicated that DJ 25 had a superior overall preference, comparable to DJ 0 and higher than DJ 50 - 100. This study confirmed that EB is a high-potential source of dieckol, and the developed DJ is expected to have high potential as a novel functional food.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"102044"},"PeriodicalIF":6.5,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11647469/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142834678","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

Nutritional value of seven demersal fish species from the North Atlantic Azores archipelago. 北大西洋亚速尔群岛七种底栖鱼类的营养价值。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-11-26 eCollection Date: 2024-12-30 DOI: 10.1016/j.fochx.2024.102046

Joana Filipa Furtado Goulart, Alexandre Correia Pereira, António Manuel Barros Marques, Inês do Carmo Alves Martins

{"title":"Nutritional value of seven demersal fish species from the North Atlantic Azores archipelago.","authors":"Joana Filipa Furtado Goulart, Alexandre Correia Pereira, António Manuel Barros Marques, Inês do Carmo Alves Martins","doi":"10.1016/j.fochx.2024.102046","DOIUrl":"10.1016/j.fochx.2024.102046","url":null,"abstract":"Valorization of azorean demersal fish species must focus quality. This study aims to assess the nutritional value, sodium content and fat quality index of seven commercially relevant demersal fish species from the Azores Region: blackspot seabream (Pagellus bogaraveo), blackbelly rosefish (Helicolenus dactylopterus), splendid alfonsino (Beryx splendens), alfonsino (Beryx decadactylus), forkbeard (Phycis phycis), offshore rockfish (Pontinus kuhlii) and common mora (Mora moro). Moisture, ash, crude protein, total sugars, total fat, fatty acid profile, sodium and salt content were assessed. B. splendends, P. kuhlii and P. bogaraveo presented the highest values for crude protein, while P. kuhlii and B. decadactylus presented the biggest value for crude fat. All species were classified as lean. Sodium and salt contents were higher in H. dactylopterus. This study showed the high nutritional value presented in azorean demersal fish species. Nevertheless, B. splendens, H. dactylopterus, P. kuhlii and B. decadactylus revealed higher values of lipid quality indices.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"102046"},"PeriodicalIF":6.5,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11650131/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142846310","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

Factors and modification techniques enhancing starch gel structure and their applications in foods:A review 提高淀粉凝胶结构的因素和改性技术及其在食品中的应用综述

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-11-26 DOI: 10.1016/j.fochx.2024.102045

Yongqiang Gong , Shuzhi Xiao , Zihan Yao , Hongjie Deng , Xuan Chen , Tao Yang

引用次数: 0

Influence of induced electric field on cold brew coffee: Temperature rise, physicochemical properties, and shelf life. 感应电场对冷冲咖啡的影响：温升、理化性质和保质期。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-11-22 eCollection Date: 2024-12-30 DOI: 10.1016/j.fochx.2024.102036

Yuhang Wu, Na Yang, Zhenlei Xiao, Yangchao Luo, Yamei Jin, Man Meng, Xueming Xu

{"title":"Influence of induced electric field on cold brew coffee: Temperature rise, physicochemical properties, and shelf life.","authors":"Yuhang Wu, Na Yang, Zhenlei Xiao, Yangchao Luo, Yamei Jin, Man Meng, Xueming Xu","doi":"10.1016/j.fochx.2024.102036","DOIUrl":"10.1016/j.fochx.2024.102036","url":null,"abstract":"Cold brew coffee has gained significant popularity in the global market. This study examined the differences in chemical properties and flavor of cold brew coffee during storage, which was subjected to low-temperature pasteurization using induced electric field (IEF) at temperatures of 52 °C and 58 °C for 92 s, corresponding to 18.52 V/cm and 25.92 V/cm. Then, a high-temperature short-time (HTST) pasteurization was performed at 93 °C for 2 min as the control. Microbial analysis demonstrated that IEF treatment at 58 °C achieved a bactericidal effect. Both the IEF and HTST groups exhibited consistent trends in total sugar and total phenol content, showing approximately 28 μg GAE/mL after 28 days for IEF-2 group, compared to 25 μg/mL for HTST. Flavor analysis indicated that IEF group preserved the aroma characteristics during storage period. Further, IEF treatment effectively retained the key aroma compounds in cold brew coffee through GC-MS analysis, particularly pyrazine compounds with a relative content increased by 0.96 % in IEF-2 group after 28 days. Moreover, the bioactive compounds initially increased and subsequently decreased over the storage.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"102036"},"PeriodicalIF":6.5,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11647621/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142834680","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

Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba. 使用四甲基吡嗪高产菌株强化发酵对豆奇巴风味质量的影响。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-11-22 eCollection Date: 2025-01-01 DOI: 10.1016/j.fochx.2024.102037

Panpan Yang, Qin Wang, Yurou Yang, Anyan Wen, Haiying Zeng, Na Liu, Likang Qin

{"title":"Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba.","authors":"Panpan Yang, Qin Wang, Yurou Yang, Anyan Wen, Haiying Zeng, Na Liu, Likang Qin","doi":"10.1016/j.fochx.2024.102037","DOIUrl":"10.1016/j.fochx.2024.102037","url":null,"abstract":"Douchiba (DCB) is a nutritious food rich in various functional components such as Tetramethylpyrazine (TTMP), and the strain fermentation is crucial for enhancing its quality. This work utilized Bacillus subtilis S2-2 and Hyphopichia burtonii S6-J1 with high TTMP production for fermentation of soybeans to optimize the pre-fermentation process and to evaluate the flavor quality of mature DCB. The concentration of TTMP in DCB fermented by mixed microbial (MG) was 2.95 times higher than that of of the control. Furthermore, the concentrations of taste substances, organic acids, free amino acids, and free fatty acids in MG were significantly increased. 87 flavor compounds were detected by gas chromatography-ion mobility spectrometry. The content of aldehydes, alcohols, esters, acids, and pyrazines flavor compounds was higher in MG, with esters and alcohols being notably higher than in other groups. Additionally, the highest comprehensive score of flavor quality was obtained in MG by principal component analysis.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102037"},"PeriodicalIF":6.5,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11681824/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142902651","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