Food Chemistry: X最新文献_第9页

Modulating protein-polysaccharide gel networks via almond protein to improve physicochemical stability of millet-based set yogurt. 通过杏仁蛋白调节蛋白质-多糖凝胶网络以提高小米酸奶的理化稳定性。

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.2026.104535

Eun Seo Min, Jong Hyeon Han, Hyun Ju Lee, Su Min Park, Byeong Jun Choi, Sung Gu Han

{"title":"Modulating protein-polysaccharide gel networks via almond protein to improve physicochemical stability of millet-based set yogurt.","authors":"Eun Seo Min, Jong Hyeon Han, Hyun Ju Lee, Su Min Park, Byeong Jun Choi, Sung Gu Han","doi":"10.1016/j.fochx.2026.104535","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104535","url":null,"abstract":"Low soluble protein content and poor gelation in millet milk compromise the formation of firm set yogurts. This study developed a millet-based set yogurt with improved physicochemical stability by incorporating almond protein isolate (API; 0-2%, w/v), which contributes a mild flavor, acid stability, and gel-forming capacity. API supplementation promoted acid-induced gelation via ionic interactions within the protein-polysaccharide matrix. Formulations with 0.5-1% API formed self-supporting gels with higher firmness (1.46-7.31 N), higher water-holding capacity (97.92-99.00%), greater post-shear recovery, and lower deformation (p < 0.05). API supplementation elevated lactic acid bacteria counts in a concentration-dependent manner (5.29-7.00 log CFU/g; p < 0.05), with increased acid production and taste acceptability. However, 2% API caused excessive aggregation, pore collapse, syneresis, and structural heterogeneity. Accordingly, 1% API provided the best balance of stability, texture, and sensory acceptability, demonstrating the potential of this plant-derived protein for developing cereal-based yogurt alternatives.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104535"},"PeriodicalIF":9.2,"publicationDate":"2026-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13656560/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149180248","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

Comparison of different hot air segmented drying techniques for peanut pods: changes in drying characteristics, microstructure, moisture migration, nutritional quality and flavor quality. 花生豆荚不同热风分段干燥技术的比较：干燥特性、微观结构、水分迁移、营养品质和风味品质的变化

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.2026.104533

Pengxiao Chen, Siyuan Zhao, Wenxue Zhu, Tingting Zhang, Kai Zhang, Yanjia Xing, Can Hua, Debang Zhang

{"title":"Comparison of different hot air segmented drying techniques for peanut pods: changes in drying characteristics, microstructure, moisture migration, nutritional quality and flavor quality.","authors":"Pengxiao Chen, Siyuan Zhao, Wenxue Zhu, Tingting Zhang, Kai Zhang, Yanjia Xing, Can Hua, Debang Zhang","doi":"10.1016/j.fochx.2026.104533","DOIUrl":"10.1016/j.fochx.2026.104533","url":null,"abstract":"This study investigated the impact of various hot air segmented drying (HASD) methods on peanut pods. The drying characteristics, microstructure, moisture migration, nutritional and flavor qualities of peanut pods were comparatively evaluated using hot air-heat pump segmented drying (HAD-HPD), hot air-infrared segmented drying (HAD-IRD), hot air-radio frequency segmented drying (HAD-RFD), hot air drying (HAD) and natural drying (ND). The results indicated that HASD exhibited a transition point in the drying mechanism where the drying rate changed markedly with the shift in drying mode. After the transition point, HAD-IRD and HAD-RFD promoted synchronous outward migration of moisture from both the inner and outer layers. For nutrition, excluding the ND group, HAD-IRD had the lowest acid value (0.94 ± 0.04 mg/g), the lowest peroxide value (0.062 ± 0.001 g/100 g) and the highest amino acid content (26.37 ± 0.20%). HAD-RFD kernels exhibited the highest concentrations of volatile organic compounds (VOCs). Principal component analysis (PCA) suggested that HASD was superior to HAD, and HAD-IRD performed best among them.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104533"},"PeriodicalIF":9.2,"publicationDate":"2026-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13683451/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149237447","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

Cell wall metabolism and cellular structure synergistically regulate texture in jujube fruit: implications for quality classification and processing adaptability. 细胞壁代谢和细胞结构协同调节枣果实的质地：对品质分类和加工适应性的影响。

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.2026.104536

Min Yan, Xiaodong Zhang, Minjuan Lin, Qianqian Shi, Qing Hao, Xingang Li, Xiaofeng Zhou, Cuiyun Wu

{"title":"Cell wall metabolism and cellular structure synergistically regulate texture in jujube fruit: implications for quality classification and processing adaptability.","authors":"Min Yan, Xiaodong Zhang, Minjuan Lin, Qianqian Shi, Qing Hao, Xingang Li, Xiaofeng Zhou, Cuiyun Wu","doi":"10.1016/j.fochx.2026.104536","DOIUrl":"10.1016/j.fochx.2026.104536","url":null,"abstract":"Texture determines the commercial value and processing suitability of jujube fruits. In this study, we analyzed the dynamic changes in textural characteristics, cell wall materials, and cell wall metabolic enzymes during the development of three textural types (soft-, crisp-, and hard-fleshed) of jujube fruits (50-110 days after full bloom, DAFB), combined with cellular structure observations. The results identified 80-90 DAFB as a critical window for texture differentiation. Hard-fleshed fruits exhibited higher hardness, gumminess, chewiness, with elevated levels of ionic- and chelator-soluble pectins and cellulose, and small, tightly packed cells. Soft-fleshed fruits had large cellular cavities (3479.56-5960.56 μm2), while crisp-fleshed ones showed enlarged cells (2766.48-3908.73 μm2) with partial collapse. Polygalacturonase and β-galactosidase activities were strongly correlated with textural characteristics in type-specific patterns, and principal component analysis confirmed hardness, gumminess, and chewiness as reliable discriminators. These findings provide a biochemical and structural basis for quality classification and processing adaptability.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104536"},"PeriodicalIF":9.2,"publicationDate":"2026-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13671041/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149215412","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

Smartphone-assisted ratiometric fluorescence sensing of hypoxanthine using N, B-co-doped carbon dots for on-site seafood freshness monitoring. 利用N， b共掺杂碳点对次黄嘌呤进行智能手机辅助比例荧光传感，用于现场海鲜新鲜度监测。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-09-28 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104526

Yaping Zhong, Kayi Shao, Yibiao Zou, Dongmiao Li, Yu Guo, Dong Wang

{"title":"Smartphone-assisted ratiometric fluorescence sensing of hypoxanthine using N, B-co-doped carbon dots for on-site seafood freshness monitoring.","authors":"Yaping Zhong, Kayi Shao, Yibiao Zou, Dongmiao Li, Yu Guo, Dong Wang","doi":"10.1016/j.fochx.2026.104526","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104526","url":null,"abstract":"Hypoxanthine (Hx) is a key biomarker for seafood freshness, accumulating during post-mortem storage. Conventional methods are cumbersome and not suited for on-site use. This work develops a low-cost, portable smartphone-assisted ratiometric fluorescence sensor using N, B-co-doped carbon dots (N, B-CDs) for Hx measurement. An enzymatic cascade yields DAP, quenching the 440 nm blue emission of N, B-CDs and triggering a new orange signal at 570 nm. Glutaraldehyde crosslinks N, B-CDs onto filter paper to fabricate a paper sensor. The liquid-phase assay achieves LODs of 0.106 μM (fluorescence) and 0.072 μM (RGB); the paper sensor enables visual detection from 0.1 to 225 μM with an LOD of 0.128 μM. The platform exhibits ideal selectivity and was validated in fish, shrimp and clam. Freshness classification into fresh, sub-fresh and spoiled batches is realized using R/B ratio thresholds. This work offers a simple, portable and cost-effective tool for on-site seafood quality monitoring.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104526"},"PeriodicalIF":9.2,"publicationDate":"2026-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13651685/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149166141","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

Differential regulation of starch structure-function relationships by pre- and post-anthesis nitrogen in hard red spring wheat. 硬红春小麦花前后氮素对淀粉结构功能关系的差异调控。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-09-28 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104525

Md Najmol Hoque, Clair Keene, Shahidul Islam

{"title":"Differential regulation of starch structure-function relationships by pre- and post-anthesis nitrogen in hard red spring wheat.","authors":"Md Najmol Hoque, Clair Keene, Shahidul Islam","doi":"10.1016/j.fochx.2026.104525","DOIUrl":"10.1016/j.fochx.2026.104525","url":null,"abstract":"Nitrogen (N) fertilization regulates carbon allocation during grain filling, but its effects on starch hierarchy and functionality in Hard Red Spring (HRS) wheat remain unclear. This study examined four N rates (0-168 kg N ha-1), including post-anthesis N, across three HRS cultivars, four locations and two growing seasons. Increasing N reduced total starch content (64.53-62.45%) and starch damage (5.08-4.62%) (p < 0.05), while increasing amylopectin content (73.66-77.32%), amylopectin molecular weight (5.76-8.12 × 106 Da), relative crystallinity, short-range molecular order, and starch branching. These changes increased gelatinization temperatures and enthalpy and improved hydration properties. Pre-anthesis N (N112) treatment produced the strongest changes in starch composition, crystallinity, and thermal behavior, whereas the N168 split treatment, which included post-anthesis N, was associated primarily with additional changes in branching and hydration. Although cultivar responses varied, structure-function relationships were consistent across environments. Nitrogen timing therefore regulates starch organization across structural levels and offers a mechanistic approach to modifying starch functionality through agronomic management.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104525"},"PeriodicalIF":9.2,"publicationDate":"2026-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13671048/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149215383","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 flavor quality of Penthorum chinense Pursh through Aspergillus fermentation. 利用曲霉发酵提高中华香菇的风味品质。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-09-28 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104495

Zhuoya Xiang, Hongchun Liang, Qian Lai, Junlin Deng, Lu Gan, Yongqing Zhu, Chen Xia, Youmin Ying, Manyou Yu

{"title":"Enhancing the flavor quality of Penthorum chinense Pursh through Aspergillus fermentation.","authors":"Zhuoya Xiang, Hongchun Liang, Qian Lai, Junlin Deng, Lu Gan, Yongqing Zhu, Chen Xia, Youmin Ying, Manyou Yu","doi":"10.1016/j.fochx.2026.104495","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104495","url":null,"abstract":"This study systematically investigated the effects of solid-state fermentation by three fungal strains across different periods on Penthorum chinense leaves, aiming to improve flavor quality while preserving good bioactivity. Among strains, A. cristatus fermented for 9 days best retained total polyphenols and flavonoids, effectively degraded tannins, achieved peak antioxidant and alcohol dehydrogenase (ADH) activation activities, and was identified as the optimal sample by principal component analysis (PCA). Mechanistically, 9-day A. cristatus fermentation significantly optimized the free amino acid profile, increasing umami (aspartic acid, alanine), sweet-tasting amino acids, and γ-aminobutyric acid, while reducing bitter amino acids. Non-targeted metabolomics revealed 756 metabolites, particularly benzenoids and phenylpropanoids. Volatile profiling further showed marked changes in alcohols, esters, and terpenoids, consistent with a shift toward a more fruity and sweet aroma-related chemical profile. In conclusion, A. cristatus fermentation simultaneously enhances the flavor quality and bioactivity of P. chinense through biotransformation.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104495"},"PeriodicalIF":9.2,"publicationDate":"2026-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13682053/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149237457","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 characterization of peanut embryonic axis and its application in peanut butter: Effects on texture and oxidative stability. 花生胚轴成分表征及其在花生酱中的应用：对质构和氧化稳定性的影响。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-09-28 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104532

Yuan Gao, Bibo Fu, Juan Wu, Lina Yu, Jie Bi, Yu Song, Luhui Wang, Chen Jiang, Mingqing Wang

{"title":"Composition characterization of peanut embryonic axis and its application in peanut butter: Effects on texture and oxidative stability.","authors":"Yuan Gao, Bibo Fu, Juan Wu, Lina Yu, Jie Bi, Yu Song, Luhui Wang, Chen Jiang, Mingqing Wang","doi":"10.1016/j.fochx.2026.104532","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104532","url":null,"abstract":"This study investigates peanut embryonic axis (EA) as a natural ingredient to enhance texture and oxidative stability of peanut butter. Proximate analysis showed EA had lower fat and higher fiber than cotyledon, while untargeted metabolomics revealed a higher relative abundance of triterpenoids in EA. EA partially replaced peanut kernels at 0-10% (w/w) to prepare peanut butter, and texture and rheological analyses demonstrated that EA incorporation produced a firmer and more cohesive texture. Antioxidant activity increased with EA addition, with 7.5% and 10% EA samples showing enhanced DPPH and ABTS scavenging. During 4-week storage at 37 °C, EA-enriched samples exhibited reduced oil separation and lower peroxide values. Sensory evaluation indicated 2.5% EA was most preferred, while higher EA levels imparted a less favorable flavor, likely from triterpenoid saponin bitterness. Overall, this study offers a natural strategy to improve oxidative stability and overall quality of peanut butter for the food industry.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104532"},"PeriodicalIF":9.2,"publicationDate":"2026-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13651688/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149165507","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

Elucidating the coordination of mitochondrial maintenance, functional preservation and glycolytic metabolism in H₂O₂-induced beef color stability: an integrated proteomic and biochemical investigation. 阐明线粒体维持、功能保存和糖酵解代谢在h2o2诱导的牛肉颜色稳定性中的协调作用：一项综合蛋白质组学和生化研究。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-09-28 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104537

Cai-Yun Li, Xiao-Qian Duan, Xin Yu, Yu-Bin Zhang

{"title":"Elucidating the coordination of mitochondrial maintenance, functional preservation and glycolytic metabolism in H2O2-induced beef color stability: an integrated proteomic and biochemical investigation.","authors":"Cai-Yun Li, Xiao-Qian Duan, Xin Yu, Yu-Bin Zhang","doi":"10.1016/j.fochx.2026.104537","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104537","url":null,"abstract":"This study investigated the dose-dependent effects of exogenous H2O2 (300, 500, and 1000 μmol/L) on color stability, mitochondrial function, and proteomic profiles in postmortem beef. Among the concentrations tested, 500 μmol/L H2O2 most effectively enhanced color stability, as reflected by increased redness and oxymyoglobin proportion and decreased metmyoglobin formation. This treatment also promoted antioxidant enzyme activities, attenuated pH decline, and maintained mitochondrial electron transport chain complex activities. Quantitative proteomic analysis revealed that these beneficial effects were orchestrated by coordinated upregulation of metabolic pathway and HIF-1 signaling proteins, with mitochondrial translation factor GFM1 and lactate dehydrogenase B (LDHB) emerging as central hubs in a protein-protein interaction network. These findings suggest a previously unrecognized adaptive mechanism coupling mitochondrial maintenance, functional preservation, and glycolytic flux regulation under oxidative stress.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104537"},"PeriodicalIF":9.2,"publicationDate":"2026-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13656558/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149179743","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

Rice protein stabilized high-internal-phase emulsions for delivery of α-tocopherol in 3D-printed dysphagia-friendly foods: Influence of extraction methods. 大米蛋白稳定的高内相乳剂在3d打印食物中递送α-生育酚：提取方法的影响。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-09-28 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104509

Haichuan Shi, Wenjia Yan, Mengyuan Zhang, Min Qin, Jiajia Wang, Xuanbo Liu, Yongquan Wang

{"title":"Rice protein stabilized high-internal-phase emulsions for delivery of α-tocopherol in 3D-printed dysphagia-friendly foods: Influence of extraction methods.","authors":"Haichuan Shi, Wenjia Yan, Mengyuan Zhang, Min Qin, Jiajia Wang, Xuanbo Liu, Yongquan Wang","doi":"10.1016/j.fochx.2026.104509","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104509","url":null,"abstract":"This study investigated how enzymatic and alkaline extraction methods affect the ability of rice protein (RP) to stabilize HIPE for α-tocopherol delivery in 3D-printed dysphagia-friendly foods. Extractions promoted protein liberation, yielding RP with protein contents of 29.47%-91.75%. The enzymatically extracted RP exhibited a higher α-helix content; conversely, alkaline extraction disrupted hydrogen bonds, resulting in reduced α-helix and elevated β-turn contents. This conformational reorganization reduced the particle size. These RP stabilized an 83% oil-phase HIPE, yielding an elastic structure. HIPE stabilized by thrice-enzyme- and alkaline-extracted RP exhibited smaller droplet sizes, enhanced elasticity, and superior stability. Both HIPE displayed rheological properties suitable for 3D printing, yielding products that align with IDDSI Level 4 criteria. The HIPE achieved an encapsulation efficiency of 97%, leading to a 41% increase in photostability and a bioaccessibility exceeding 66.3%. These findings pave the way for the development of personalized, dysphagia-friendly foods fortified with lipophilic functional ingredients.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104509"},"PeriodicalIF":9.2,"publicationDate":"2026-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13656566/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149180366","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

Differences in lipids and antibacterial activities among three chemotypes of Cinnamomum camphora seeds. 三种化学型樟树种子脂质及抗菌活性的差异。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-09-28 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104507

Zhenyuan Wang, Fangyou Peng, Haozhe Xu, Xintao Wu, Zhaojiang Zuo

{"title":"Differences in lipids and antibacterial activities among three chemotypes of Cinnamomum camphora seeds.","authors":"Zhenyuan Wang, Fangyou Peng, Haozhe Xu, Xintao Wu, Zhaojiang Zuo","doi":"10.1016/j.fochx.2026.104507","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104507","url":null,"abstract":"Medium-chain triacylglycerols confer health benefits to humans by virtue of their medium-chain fatty acids (MCFAs). To promote the utilization of different chemotypes of Cinnamomum camphora seed lipids in food industry, we investigated the seed morphologies, lipid content, fatty acid compositions of three main chemotypes and antibacterial activities of the lipid extracts. Among camphor (Cam), linalool (Lin) and eucalyptol (Eul) chemotypes, Cam seeds showed large size and great mass, followed by Lin and then Eul seeds. Seeds of the three chemotypes contained storage lipids rich in MCFAs (mainly capric and lauric acids). Among the three chemotypes, Cam seeds contained high levels of MCFAs and capric acid. Lin and Eul seed lipid extracts exhibited strong antibacterial activities, which is likely attributable to their high lauric acid content. Therefore, the MCFA compositions of different C. camphora chemotype seed lipids suggest their potential utility in functional foods and additives, with possible antibacterial benefits.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104507"},"PeriodicalIF":9.2,"publicationDate":"2026-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13651644/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149167658","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