Food Chemistry: X最新文献_第9页

Characterization of volatile organic compounds in wild thyme (Thymus serpyllum L.) from central and northern China based on comprehensive GC × GC-TOFMS and chemometrics 基于GC- x GC- tofms和化学计量学的中国中北部野生百里香（thyymus serpyllum L.）挥发性有机物的综合表征

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102590

Shasha Qi , Chengjie Hou , Honglei Tian , Ping Zhan , Bin Qiu

{"title":"Characterization of volatile organic compounds in wild thyme (Thymus serpyllum L.) from central and northern China based on comprehensive GC × GC-TOFMS and chemometrics","authors":"Shasha Qi , Chengjie Hou , Honglei Tian , Ping Zhan , Bin Qiu","doi":"10.1016/j.fochx.2025.102590","DOIUrl":"10.1016/j.fochx.2025.102590","url":null,"abstract":"<div><div>To optimize the compatibility with target ingredients in food processing and ensure standardized application, it is essential to characterize thyme's volatile organic compounds (VOCs) from specific species and origins. In this study, 116 VOCs were identified in thyme samples from four main Chinese production regions by two-dimensional gas chromatography/time-of-flight mass spectrometry (GC × GC-TOFMS). Among them, eight compounds- thymol (5.27 %–13.28 %), eucalyptol (9.25–12.23 %), thymoquinone (11.16–15.98 %), etc.- were identified as the most abundant constituents. Samples NX, WQ, JB, and NM were classified into different chemotypes: thymol/eucalyptol/thymoquinone/<em>p</em>-cymene, thymoquinone/eucalyptol/thymol, thymoquinone/eucalyptol/<em>p</em>-cymene, and thymoquinone/carvacrol/isoborneol, respectively. Forty odor-active compounds were determined through relative odor activity value (ROAV) analysis. Furthermore, the variable importance in projection (VIP) method was applied to identify 14 and 5 VOCs as potential markers for thyme volatility and odor activity, respectively. These findings provide a valuable reference for expanding the application of Chinese thyme as a culinary herb in the food processing industry.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102590"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144189812","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

Mitigation of acrylamide in cookies and crispbread using calcium salts and phenolic acids in combination with asparaginase as well as rosemary extract 使用钙盐和酚酸与天冬酰胺酶和迷迭香提取物结合，减少饼干和脆饼中的丙烯酰胺

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102605

Shpresa Musa , Claudia Oellig , Katharina Anne Scherf

引用次数: 0

Hygroscopic stability of xylooligosaccharides and application on the corn flakes 低聚木糖的吸湿稳定性及其在玉米片上的应用

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102504

Ping-Hsiu Huang , Yu-Tsung Cheng , Wen-Chien Lu , Po-Yuan Chiang , Chiun-Chuang R. Wang , Po-Hsien Li

引用次数: 0

Investigation on the multi-scale structure and digestibility of starch in sweet rice wine and its vinasse: Insights from indica and glutinous rice varieties 甜米酒及其酒糟中淀粉的多尺度结构及消化率研究：来自籼稻和糯米品种的见解

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102521

Yongqiang Gong, JiaXing Hu, Ting Xie, Hongyu Mou, Shuzhi Xiao, Zihan Yao, Tao Yang

{"title":"Investigation on the multi-scale structure and digestibility of starch in sweet rice wine and its vinasse: Insights from indica and glutinous rice varieties","authors":"Yongqiang Gong, JiaXing Hu, Ting Xie, Hongyu Mou, Shuzhi Xiao, Zihan Yao, Tao Yang","doi":"10.1016/j.fochx.2025.102521","DOIUrl":"10.1016/j.fochx.2025.102521","url":null,"abstract":"<div><div>Sweet rice wine is a traditional Chinese fermented beverage in which starch serves as the primary fermentation substrate. After sweet rice wine fermentation, low-molecular-weight starch remained in the fermentation mash (IRWS, indica sweet rice wine starch: 390.7 kDa; GRWS, glutinous sweet rice wine starch: 606.3 kDa), whereas higher-molecular-weight starch concentrated in the vinasse (IRVS, indica rice vinasse starch: 6954.9 kDa; GRVS, glutinous rice vinasse starch: 77,499.6 kDa). Compared with cooked rice starch, vinasse starches showed reduced digestibility, with resistant starch contents of IRVS and GRVS increasing from 25.48 % and 16.15 % to 30.88 % and 23.36 %, respectively. Structurally, GRVS retained a branched architecture similar to its native counterpart, whereas IRVS underwent significant structural changes, marked by an increase in long amylopectin branches, and a B + <em>V</em>-type crystallization formed based on high amylose content and starch retrogradation. Small-particle starch in the fermentation mash, IRWS and GRWS, exhibited B + <em>V</em>-type crystallization, high short-range order, elevated peak gelatinization temperatures (IRWS: 90.5 °C; GRWS: 101.3 °C), and strong resistance to enzymatic digestion. Both contained long-linear dextrin polymers with degrees of polymerization concentrated at 200–300 (IRWS) and 300–400 (GRWS). These results provide a theoretical basis for the quality improvement of sweet rice wine and the utilization of by-products.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102521"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143942733","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

Effects of removing albumins and globulins on the thermal stability, food quality and starch digestibility of α-amylase hydrolyzed rice flour 去除白蛋白和球蛋白对α-淀粉酶水解米粉热稳定性、食品品质和淀粉消化率的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102549

Qin Feng , Muxin Feng , Ying Peng , Ying Yang , Ruoyi Wang , Jianhua Wan , Jinhua Liu , Wenfang Han

{"title":"Effects of removing albumins and globulins on the thermal stability, food quality and starch digestibility of α-amylase hydrolyzed rice flour","authors":"Qin Feng , Muxin Feng , Ying Peng , Ying Yang , Ruoyi Wang , Jianhua Wan , Jinhua Liu , Wenfang Han","doi":"10.1016/j.fochx.2025.102549","DOIUrl":"10.1016/j.fochx.2025.102549","url":null,"abstract":"<div><div>Instant rice flour products are usually produced by hydrolyzing rice flour using α-amylase. As albumins and globulins are major allergenic proteins in rice flour, the effects of removing albumins and globulins on the thermal stability, food quality and starch digestibility of α-amylase hydrolyzed rice flour of three varieties (FHs including F1H, F2H and F3H) were studied. The removal of albumins and globulins changed the maltose and glucose content of FHs, promoted the rearrangement of starch molecules to different degrees of retrogradation in them, improved their starch digestibility without negatively affecting their reconstituability and sensory quality, and increased the digestive rate of F1H to 82.98 % and the slowly digestible starch content of F3H to 48.44 %. Thus, the removal of albumins and globulins is an effective approach to reduce the allergenicity and improve the quality of FHs, which provides a basis for developing high-quality instant rice flour products with lower allergenicity.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102549"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143949075","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

Characterization of volatile flavor profiles in three peach cultivars during postharvest storage at various temperatures using HS-SPME-GC–MS 利用HS-SPME-GC-MS分析了3个桃品种采后不同温度下的挥发性风味特征

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102554

Xiaoying Li , Gang Li , Haijing Wang , Chunsheng Liu , Chunrui Rong , Fuhang Song , Caixia Chen , Junkai Wu

{"title":"Characterization of volatile flavor profiles in three peach cultivars during postharvest storage at various temperatures using HS-SPME-GC–MS","authors":"Xiaoying Li , Gang Li , Haijing Wang , Chunsheng Liu , Chunrui Rong , Fuhang Song , Caixia Chen , Junkai Wu","doi":"10.1016/j.fochx.2025.102554","DOIUrl":"10.1016/j.fochx.2025.102554","url":null,"abstract":"<div><div>The changes in volatiles during postharvest storage of three peach cultivars (JC, ZYP9 and ZY8) were tracked under two temperature conditions (25 °C and 4 °C). Overall volatile content significantly decreased during storage over time, specifically with a marked decrease in ester levels, while the relative proportions of alcohols, aldehydes, and ketones increased during cold storage. These changes in volatile composition revealed three distinct storage stages across the cultivars, with the middle stage marking a critical turning point in volatile flavor quality. Among the cultivars, ZYP9 and ZY8 exhibited better adaptability to cold storage than JC. The reduction in key esters, coupled with the increase in alcohols and aldehydes, led to altered aroma profiles and the development of off-flavors in cold-stored peaches. Overall, this study provides valuable insights into the dynamic changes in flavor volatiles during postharvest storage and contribute to a deeper understanding of aroma quality in stored peaches.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102554"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144106782","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

Pineapple by-products: A critical review of their bioactive compounds as eco-friendly pesticides in pest management 菠萝副产品：其生物活性化合物在害虫管理中的生态友好型农药的重要综述

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102567

Benjamin Bonsu Bruce , Isaac Duah Boateng

{"title":"Pineapple by-products: A critical review of their bioactive compounds as eco-friendly pesticides in pest management","authors":"Benjamin Bonsu Bruce , Isaac Duah Boateng","doi":"10.1016/j.fochx.2025.102567","DOIUrl":"10.1016/j.fochx.2025.102567","url":null,"abstract":"<div><div>Pineapple processing generates significant waste in the form of peels, leaves, crowns, stems, and cores. Although their bioactive compounds have been explored, a literature review on their pesticidal properties is lacking. This paper reviews the research on the bioactive compounds in the byproducts (peels, leaves, stem, crown and core) in the last 5 years to give the recent knowledge on the bioactive compounds of the pineapple byproducts as ecofriendly pesticides in food storage management, examining their efficacy against common pests, mechanisms of action, and potential applications while considering human health safety and environmental impact. Among the bioactives identified in the pineapple waste are phenolic, terpenes, and organic acids. Studies have highlighted the pesticidal properties of extracts from waste against various food storage pests. They disrupt pest physiology, inhibit growth, and have antimicrobial activity. Despite these studies over the last five years, there are various opportunities to research the bioactive compounds present in pineapple waste, which could drive its commercialization and utilization.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102567"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144106910","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

Whole genome sequencing analysis of a novel exopolysaccharide-producing Bacillus velezensis and its impact on the quality of soy sauce 一种新的产胞外多糖芽孢杆菌的全基因组测序分析及其对酱油品质的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102585

Jun Yuan , Mingxiao Zong , Jing Chen , Zhijia Liu , Yanfei Wang , Chuanqi Chu , Yujie Zhong , Junjie Yi , Tao Wang

{"title":"Whole genome sequencing analysis of a novel exopolysaccharide-producing Bacillus velezensis and its impact on the quality of soy sauce","authors":"Jun Yuan , Mingxiao Zong , Jing Chen , Zhijia Liu , Yanfei Wang , Chuanqi Chu , Yujie Zhong , Junjie Yi , Tao Wang","doi":"10.1016/j.fochx.2025.102585","DOIUrl":"10.1016/j.fochx.2025.102585","url":null,"abstract":"<div><div>This study aimed to develop a novel exopolysaccharides (EPS)-producing strain, <em>Bacillus velezensis</em> KUST4317 (BVK), isolated from soy sauce as a multifunctional starter culture for fermented foods. The evaluation mainly focused on its biosafety, metabolic potential, and functional characteristics. Genomic analysis confirmed the strain's biosafety, identifying only seven non-critical antibiotic resistance genes and no virulence factors. BVK exhibited a high EPS yield (250 mg/L), which contributed to increased soy sauce viscosity (1–1.2 mPa·s) and exhibited strong antioxidant activity (76.4 % DPPH scavenging). Metabolomic profiling revealed that BVK uniquely produces flavor-enhancing compounds (<em>e.g.</em>, benzyl alcohol, pyrazines), while preserving essential taste components. Further mechanistic analysis identified ATP-Binding Cassette (ABC) transporters as key pathway involved in EPS biosynthesis. These findings highlight the potential of BVK to enhance both the functional and sensory qualities of fermented foods.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102585"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144147419","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

The analysis of distinctive lipid metabolism characteristics in dry-cured beef during processing 干腌牛肉加工过程中脂质代谢特征分析

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102540

Huihui Fu , Jiaxin Jin , Sheng Xiao , Jingyun Wang , Yu Li , TongZhong Li , XiaoLi Li , Junhong Tu , Wei Fu , Hongmei Wen , Qingling Wang , Meng Wang

{"title":"The analysis of distinctive lipid metabolism characteristics in dry-cured beef during processing","authors":"Huihui Fu , Jiaxin Jin , Sheng Xiao , Jingyun Wang , Yu Li , TongZhong Li , XiaoLi Li , Junhong Tu , Wei Fu , Hongmei Wen , Qingling Wang , Meng Wang","doi":"10.1016/j.fochx.2025.102540","DOIUrl":"10.1016/j.fochx.2025.102540","url":null,"abstract":"<div><div>Dry-cured beef (DB), CG (control group), FG (fermented group), RG (ripened group) stages were selected to analyse the key lipid metabolites using the lipid metabolism approach based on UPLC-MS/MS. We identified 301 metabolites from 13 subclasses, with 80 markedly different lipids. Fatty acyls (FA) and glycerol phospholipids (GP) were the most abundant. Glycerophospholipid metabolism and biosynthesis of unsaturated fatty acids were key metabolic pathways affected during DB processing. The lipid oxidation indexes significantly rose in RG stage (<em>P</em> < 0.05). DB's hardness, springiness, gumminess, chewiness, adhesiveness, and resilience all increased significantly (<em>P</em> < 0.05), while cohesiveness decreased. Additionally, <em>L*</em> (brightness), <em>a*</em> (redness), and <em>b*</em> (yellowness) decreased significantly (<em>P</em> < 0.05). Correlation analysis showed that <em>L</em>* was positively correlated with carnitine (C13:1, C15:1, C22:6), <em>b</em>*, and <em>a</em>*, which had a significant impact on DB's final quality. The research provides insights for assessing lipid-related quality control and enhancing DB production.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102540"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144184304","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

Comparative nutritional analysis and sensory evaluation of three baby foods with low allergen ingredients for infants 三种低过敏原成分婴儿食品的营养对比分析及感官评价

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102533

Nourhan M. Abd El-Aziz , Hanem M.M. Mansour , Marwa R. Elbakatoshy , Taha Mehany , Oscar Zannou , Reza Tahergorabi , Mohamed G. Shehata

{"title":"Comparative nutritional analysis and sensory evaluation of three baby foods with low allergen ingredients for infants","authors":"Nourhan M. Abd El-Aziz , Hanem M.M. Mansour , Marwa R. Elbakatoshy , Taha Mehany , Oscar Zannou , Reza Tahergorabi , Mohamed G. Shehata","doi":"10.1016/j.fochx.2025.102533","DOIUrl":"10.1016/j.fochx.2025.102533","url":null,"abstract":"<div><div>This study explores the nutritional composition and sensory acceptance of three baby food formulations designed to aid infants' transition to solid foods. The formulations were composed of different raw materials: BF1 (chickpeas, rice, artichoke, carrots, orange peel), BF2 (corn, egg white, spinach, carrots, orange peel), and BF3 (potato, mushroom, beet, carrots, orange peel). Results showed that BF1 had the highest protein content, moderate fat, and significant fiber. BF2 contained higher levels of vitamin D3 and E, while BF1 had more vitamins A and B12. BF2 contained the highest levels of essential amino acids while BF3 contained the highest amount of fatty acids. Antioxidant activity was highest in BF1, followed by BF3 and BF2. Sensory evaluations ranked BF3 the most acceptable, followed by BF1 and BF2. These results highlight differences in nutritional and sensory attributes, warranting further research into their implications for infant health, particularly at the industrial scale.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102533"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143917989","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