Food Chemistry: X最新文献_第9页

The release patterns and potential prebiotic characteristics of soluble and insoluble dietary fiber-bound polyphenols from pinot noir grape pomace in vitro digestion and fermentation 黑皮诺葡萄渣中可溶性和不可溶性膳食纤维结合多酚的体外消化和发酵释放规律及潜在的益生元特性

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-06-21 DOI: 10.1016/j.fochx.2025.102694

Yuanyuan Li , Xiaoxue Chen , Gongda Wang , Linting Xu , Yichen Liu , Chunlong Yuan , Junjun Li

{"title":"The release patterns and potential prebiotic characteristics of soluble and insoluble dietary fiber-bound polyphenols from pinot noir grape pomace in vitro digestion and fermentation","authors":"Yuanyuan Li , Xiaoxue Chen , Gongda Wang , Linting Xu , Yichen Liu , Chunlong Yuan , Junjun Li","doi":"10.1016/j.fochx.2025.102694","DOIUrl":"10.1016/j.fochx.2025.102694","url":null,"abstract":"<div><div>The bioactive substances abundant in grape pomace, particularly dietary fiber and polyphenols, exhibit prebiotic effects in the gut. The soluble dietary fiber and insoluble dietary fiber from the Pinot noir grape pomace were subjected to <em>in vitro</em> simulated digestion and colonic fermentation. The study found that bound polyphenols predominantly released during colon fermentation and exerted powerful antioxidant activities. The capabilities of SDF were superior to those of IDF in several aspects: it more effectively released total phenols and flavonoids, scavenged ABTS and hydroxyl radicals, inhibited α-glucosidase and lipase, regulated intestinal pH, and generated short-chain fatty acids. IDF enriched the diversity of the gut microbiota. Together, SDF and IDF reduced the F/B value, promoted beneficial bacteria, inhibited harmful bacteria, activated metabolic pathways for vitamin B6, ascorbate, and aldarate, and enhanced lipopolysaccharide and folate biosynthesis. These findings provide a basis for the development of dietary fiber in grape pomace as a functional food.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102694"},"PeriodicalIF":6.5,"publicationDate":"2025-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144470668","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

Effect of sodium caseinate and sodium alginate W/O/W emulsion gel loaded with Aronia melanocarpa proanthocyanidins as fat substitutes on the quality of fermented sausages 酪蛋白酸钠和海藻酸钠W/O/W乳液凝胶作为脂肪代用品对发酵香肠品质的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-06-20 DOI: 10.1016/j.fochx.2025.102680

Liu Yang , Xinyu Zhang , Ning Ma , Wenwen Chen , Xue Ding , Zhipeng Jiang , Rui Xiao , Hongyuan Zhang

{"title":"Effect of sodium caseinate and sodium alginate W/O/W emulsion gel loaded with Aronia melanocarpa proanthocyanidins as fat substitutes on the quality of fermented sausages","authors":"Liu Yang , Xinyu Zhang , Ning Ma , Wenwen Chen , Xue Ding , Zhipeng Jiang , Rui Xiao , Hongyuan Zhang","doi":"10.1016/j.fochx.2025.102680","DOIUrl":"10.1016/j.fochx.2025.102680","url":null,"abstract":"<div><div>Fermented sausages exhibit extended shelf life and high nutritional value. However, their animal fat content-characterized by high saturated fatty acids and low polyunsaturated fatty acids-may contribute to obesity-related disorders. Furthermore, lipids and proteins in meat products are highly susceptible to oxidative rancidity during storage due to factors such as light, oxygen, and temperature, adversely affecting sausage quality. Therefore, in this study, sodium caseinate‑sodium alginate (NaCN-Alg) W/O/W emulsion gel was prepared using proanthocyanidins from <em>Aronia melanocarpa</em> (APC) in the inner aqueous phase, sunflower oil for the oil phase, and sodium caseinate (NaCN) combined with sodium alginate (Alg) in the outer aqueous phases. This emulsion gel was then applied as a fat replacer in fermented sausages, simultaneously providing essential fatty acids and bioactive compounds while enhancing product stability. Results showed that the emulsion gel exhibited a “dual-membrane, three-phase” structure. Compared with the non-fat-substituted fermented sausages, the addition of emulsion gel improved the sausages' microstructure and texture while reducing cooking loss, pH value, and nitrite residue. It also enhanced water retention after cooking, with moderate fat substitution boosting antioxidant capacity. During storage, the gel mitigated changes in texture, nitrite levels, protein/lipid oxidation, pH, and antioxidant activity. When 50 % of the fat was replaced, sausages achieved optimal overall acceptability, showing increased volatile flavor compounds, elevated free fatty acid content, and reduced free amino acid levels. After 30 d of storage, fermented sausages with 50 % fat substitution exhibited richer diversity of fermentative bacteria and an altered relative abundance of bacterial communities.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102680"},"PeriodicalIF":6.5,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144330795","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

Differentiation of Chinese rice wine(Huangjiu) from different aging status based on HS-SPME-GC–MS combined with near infrared 基于HS-SPME-GC-MS结合近红外技术鉴别黄酒不同陈酿状态

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-06-20 DOI: 10.1016/j.fochx.2025.102676

Guangfa Xie , Junhao Xie , Dongsheng Qian , Lan Wang , Guochang Sun , Qingzhong Mao , Zhifang Yu , Mengsha Hu , Qi Peng

{"title":"Differentiation of Chinese rice wine(Huangjiu) from different aging status based on HS-SPME-GC–MS combined with near infrared","authors":"Guangfa Xie , Junhao Xie , Dongsheng Qian , Lan Wang , Guochang Sun , Qingzhong Mao , Zhifang Yu , Mengsha Hu , Qi Peng","doi":"10.1016/j.fochx.2025.102676","DOIUrl":"10.1016/j.fochx.2025.102676","url":null,"abstract":"<div><div>This study investigates the crucial task of determining the aging state of Huangjiu, which is vital for its commercial and scientific significance due to the development of sensory characteristics during aging. Focused on Huangjiu from Guyue Longshan winery, China's top producer, the analysis employed a near-infrared spectrometer and gas chromatography–mass spectrometry coupled with headspace-solid phase microextraction. Stoichiometric analysis interpreted the data, enabling prediction and classification of samples aged for 1, 5, 8, 10, and 20 years. Principal component analysis (PCA) and metabolite screening revealed systematic differences among the samples. Factor analysis and partial least squares regression analysis constructed a sublibrary model with an identification accuracy exceeding 95 %, PLS model's R<sup>2</sup> surpassing 98 %, and RPD exceeding 5, facilitating precise sample year identification. These findings enhance understanding of the Huangjiu aging process and provide crucial technical support for maintaining the quality of Shaoxing Huangjiu, a product protected by geographical indication.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102676"},"PeriodicalIF":6.5,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144470674","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

Rebaudioside D and M, the next-generation sugar substitutes, do not exacerbate metabolic dysfunction in high-fat diet mice 雷鲍迪糖苷D和M，下一代糖替代品，不会加剧高脂肪饮食小鼠的代谢功能障碍

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-06-19 DOI: 10.1016/j.fochx.2025.102679

Sangyi Lim , Min-Jung Park , Ki-Nam Yoon , Junhyeong Lee , Merc Emil Matienzo , Seong-Jin Hong , Keon Kim , Yeong-Bin Baek , Chang-Min Lee , Young-Min Kim , Bu-Soo Park , Dong-il Kim

引用次数: 0

Metabolomic analysis reveals the browning related enzymes and metabolic pattern differences in apples of different storage periods 代谢组学分析揭示了不同贮藏期苹果褐变相关酶和代谢模式的差异

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-06-19 DOI: 10.1016/j.fochx.2025.102681

Wenyue Wang, Jiaxing Hu, Weining Chen, Xuan Li, Jinfeng Bi

{"title":"Metabolomic analysis reveals the browning related enzymes and metabolic pattern differences in apples of different storage periods","authors":"Wenyue Wang, Jiaxing Hu, Weining Chen, Xuan Li, Jinfeng Bi","doi":"10.1016/j.fochx.2025.102681","DOIUrl":"10.1016/j.fochx.2025.102681","url":null,"abstract":"<div><div>This study aimed to investigated metabolism and browning-related enzyme differences of Fuji apples in fresh (FC), browning pulp (BR), and browning inhibition pulp (CM) at 0, 4, 6, and 8 months of storage. Apples stored for 4-months exhibited the highest browning rate and color differences, with browning inhibition effectiveness decreasing over time. PPO and POD activity increased, while CAT and SOD decreased. Untargeted metabolomics revealed differential metabolites (445, 468, 265) in FC, BR, and CM among four-storage, mainly related to carbohydrate, lipid, and amino acid metabolism. In BR vs. FC, differential metabolites were primarily enriched in secondary metabolite biosynthesis (within 6-months) and energy metabolism (after 8-months). In CM vs. FC, differential metabolites were significantly enriched in nitrogen metabolism. Nitrogen metabolite accumulation induces browning, which can be mitigated by CaCl<sub>2</sub> through alleviating nitrosative stress and oxidative damage. These findings provide metabolic insights into quality control during apple storage and processing.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102681"},"PeriodicalIF":6.5,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144470671","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

Nanocellulose/nanocellulose-based membranes in wastewater treatment: a sustainable path forward for environmental protection 纳米纤维素/纳米纤维素基膜在废水处理中的应用：一条可持续发展的环保之路

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-06-19 DOI: 10.1016/j.fochx.2025.102654

Rinku Rana , Waseem Ahmad , Abhilasha Mishra , Sanjay Kumar , Akil Ahmad

{"title":"Nanocellulose/nanocellulose-based membranes in wastewater treatment: a sustainable path forward for environmental protection","authors":"Rinku Rana , Waseem Ahmad , Abhilasha Mishra , Sanjay Kumar , Akil Ahmad","doi":"10.1016/j.fochx.2025.102654","DOIUrl":"10.1016/j.fochx.2025.102654","url":null,"abstract":"<div><div>Nanocellulose, derived from cellulose, is a broadly abundant biopolymer which is gaining attention as a sustainable material, particularly in wastewater remediation. This article explores nanocellulose's precise properties, such as mechanical strength, biocompatibility, and large surface area, which make it an ideal substance for advanced environmental and commercial uses. Derived from plants, agricultural residues, and microorganisms, cellulose is converted into cellulose nanocrystals (CNC), bacterial nanocellulose (BNC), and cellulose nanofibrils (CNF), each with unique structures and properties. Nanocellulose-based membranes are fabricated by using different techniques, along with chemical and mechanical treatment, and show outstanding results in water remediation by adsorbing heavy metals, getting rid of natural pollutants, and degrading pharmaceutical residues. Economic viability is mentioned, which specialises in cost reduction and sustainability. Future studies aim to enhance the membrane's overall performance, expand applications, and expand sustainable manufacturing strategies, ensuring nanocellulose's role in addressing worldwide demanding situations.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102654"},"PeriodicalIF":6.5,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144469878","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

Epigallocatechin gallate-mediated interaction modulates the gelation properties and antibacterial spectrum of rigid amyloid lysozyme fibril-chitosan hydrogels 表没食子儿茶素没食子酸盐介导的相互作用调节刚性淀粉样蛋白溶菌酶原纤维-壳聚糖水凝胶的凝胶特性和抗菌谱

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-06-18 DOI: 10.1016/j.fochx.2025.102678

Hui Huang , Fang Wang , Xili Xiao , Qun Huang , Jing Wang , Yifeng Shen , Na Gao

{"title":"Epigallocatechin gallate-mediated interaction modulates the gelation properties and antibacterial spectrum of rigid amyloid lysozyme fibril-chitosan hydrogels","authors":"Hui Huang , Fang Wang , Xili Xiao , Qun Huang , Jing Wang , Yifeng Shen , Na Gao","doi":"10.1016/j.fochx.2025.102678","DOIUrl":"10.1016/j.fochx.2025.102678","url":null,"abstract":"<div><div>This study systematically investigated the molecular interactions underlying the construction of an epigallocatechin gallate (EGCG)-mediated lysozyme amyloid fibrils (LAFs)-chitosan hydrogel. The multiple hydroxyl and aromatic ring structures of EGCG were found to interact with LAFs, resulting in a redistribution of the surface charge of the complex. Meanwhile, the exposure of EGCG's hydrophilic intervals facilitated stronger interactions with the aromatic amino acids of LAFs, leading to a conformation change of LAFs from β-Sheet to β-turn. The incorporation of EGCG-LAFs enhanced the network strength of chitosan hydrogels, forming a characteristic meso-network of amyloid fibers, evidenced by a significant increase in gel hardness, reaching a peak value of 2176.71 g. The EGCG-LAFs-chitosan composite hydrogel exhibited excellent antibacterial activity against <em>S. aureus</em> and <em>E. coli</em>, thereby broadening the antibacterial spectrum of LAFs, while exhibiting good biocompatibility. Overall, this study provides a theoretical foundation for the development of functional polyphenol-protein-polysaccharide triphasic composite gels.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102678"},"PeriodicalIF":6.5,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144335765","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 analysis of β-glucan, phenolic compounds, and targeted metabolomics in whole-grain highland barley varieties: Effects of cooking-induced changes 全麦青稞品种β-葡聚糖、酚类化合物和靶向代谢组学的比较分析：烹饪诱导变化的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-06-18 DOI: 10.1016/j.fochx.2025.102675

Xinkun Wang , Chune Peng , Jingwen Fan , Hongyu Si , Sujun Sun , Xiaodan Dong , Hengzhen Wang , Yueming Wang , Peng Deng , Lizeng Peng

{"title":"Comparative analysis of β-glucan, phenolic compounds, and targeted metabolomics in whole-grain highland barley varieties: Effects of cooking-induced changes","authors":"Xinkun Wang , Chune Peng , Jingwen Fan , Hongyu Si , Sujun Sun , Xiaodan Dong , Hengzhen Wang , Yueming Wang , Peng Deng , Lizeng Peng","doi":"10.1016/j.fochx.2025.102675","DOIUrl":"10.1016/j.fochx.2025.102675","url":null,"abstract":"<div><div>This study examines the phytochemical profiles and antioxidant activities of highland barley varieties with white, blue, and black seed coat colors, focusing on the effects of cooking methods on black barley. Among the varieties, black barley, particularly Xiongzhang type, showed high concentrations of anthocyanins, proanthocyanidins, flavonoids, and phenolics, all of which are associated with enhanced antioxidant activities. Metabolomic profiling revealed significant biochemical diversity across the barley samples closely linked to seed coat color. Cooking methods substantially influenced <em>β</em>-glucan levels and metabolomic profiles. Specifically, frying and baking increased <em>β</em>-glucan content while inducing specific metabolic changes. The findings highlight the nutritional advantages of black barley and the role of cooking techniques in preserving its bioactive compounds. This study provides valuable insights for breeding initiatives and dietary recommendations to enhance the nutritional quality and health benefits of barley.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102675"},"PeriodicalIF":6.5,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144321387","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

Milling-induced transformations in rice flour: implications for bread aging 碾磨引起的米粉转化：对面包老化的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-06-18 DOI: 10.1016/j.fochx.2025.102669

Zhiqi Wang, Mingshou Lu, Wanshan Yang, Huining Zhang, Lingqi Wei, Xinyu Dong, Jiaxin Zhang, Junru Yu, Menglu Yang, Yue Zhang, Fenglian Chen

引用次数: 0

Partial hydrolyzed protein as an alternative stabilizer for peanut (Arachis hypogaea) butter 部分水解蛋白作为花生（arachhis hypogaea）黄油的替代稳定剂

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-06-17 DOI: 10.1016/j.fochx.2025.102671

Saban Thongkong , Kanyasiri Rakairyatham , Pipat Tangjaidee , Kridsada Unban , Wannaporn Klangpetch , Yuthana Phimolsiripol , Pornchai Rachtanapun , Saroat Rawdkuen , Jaspreet Singh , Lovedeep Kaur , Utthapon Issara , Passakorn Kingwascharapong , Suphat Phongthai

{"title":"Partial hydrolyzed protein as an alternative stabilizer for peanut (Arachis hypogaea) butter","authors":"Saban Thongkong , Kanyasiri Rakairyatham , Pipat Tangjaidee , Kridsada Unban , Wannaporn Klangpetch , Yuthana Phimolsiripol , Pornchai Rachtanapun , Saroat Rawdkuen , Jaspreet Singh , Lovedeep Kaur , Utthapon Issara , Passakorn Kingwascharapong , Suphat Phongthai","doi":"10.1016/j.fochx.2025.102671","DOIUrl":"10.1016/j.fochx.2025.102671","url":null,"abstract":"<div><div>Peanut protein hydrolysates with varying degrees of hydrolysis (DH) were prepared by using Alcalase and Flavourzyme. The enzymatic hydrolysis highly influenced a transformation of protein secondary structures, particularly from β-sheet to β-turn structures (11–21 %). The DH impacted functional properties and anti-free radicals' activity of peanut protein hydrolysates. Flavourzyme-derived protein hydrolysate (FPH) with DH5% had the maximum potential as an emulsifier (54.50 ± 0.71 %, <em>p</em> < 0.05). The effectiveness of protein hydrolysates in preventing the oil separation and enhancing the oxidative stability of peanut butter was dependent on the type of enzyme and DH. The inclusion of partial hydrolyzed protein (DH5%) produced by the Alcalase (APH) substantially decreased the occurrence of oil separation; whereas FPH with DH5% significantly retarded increment of PV, TBARs, CD in peanut butter during the storage period (<em>p</em> < 0.05). This study indicated the possible use of partial hydrolyzed proteins as a stabilizer in peanut butter by slowing lipid oxidation and increasing oil entrapment.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102671"},"PeriodicalIF":6.5,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144331375","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