International Journal of Food Properties最新文献

Role of sodium tripolyphosphate and sugarcane molasses in regulating the structure and techno-functional properties of egg white protein 三聚磷酸钠和甘蔗糖蜜在调节蛋清蛋白结构和技术功能特性中的作用

3区农林科学

International Journal of Food Properties Pub Date : 2026-05-04 DOI: 10.1080/10942912.2026.2656006

Yan Dai, Chun-Hong Li, Xiao-Li Pan, Yu-Xin Li, Tang Ting-fan, Hao Cheng

引用次数: 0

Dynamic sensory mapping: how sip volume shapes sensory perception and drinking comfort of Jiangxiangxing Baijiu 动态感官映射：小口量如何塑造江香星白酒的感官知觉和饮用舒适性

3区农林科学

International Journal of Food Properties Pub Date : 2026-01-20 DOI: 10.1080/10942912.2026.2618833

Nian Cao, Yubo Yang, Xiaoling Xiong, Bohan Zhang, Ping Xiang, Fan Yang

引用次数: 0

Structural and functional improvement of hazelnut protein using choline chloride–ethylene glycol 氯化胆碱-乙二醇对榛子蛋白结构和功能的改良

3区农林科学

International Journal of Food Properties Pub Date : 2026-01-06 DOI: 10.1080/10942912.2025.2610140

Anqi Kou, Zhenghong Hao, Yuanxin Du, L Y Liu, G. C. LIU, B.G Zhang, Xiangyi Cheng

引用次数: 0

Metabolomics analysis as a tool to study the mechanism of taste formation in Mengding yellow bud 以代谢组学分析为工具研究孟定黄芽味觉形成机制

3区农林科学

International Journal of Food Properties Pub Date : 2025-12-23 DOI: 10.1080/10942912.2025.2604390

Xiao Liu, Xiaobo Tang, Juan Zhang, Yuanyuan Xiong, Yun Wang, Weiwei Ma, Xiaoping Wang, Fei Liu, C. S. Li, Ting Zhang

引用次数: 0

Novel antioxidant peptide from tilapia skin: identification and structure elucidation 罗非鱼皮中新型抗氧化肽的鉴定与结构解析

3区农林科学

International Journal of Food Properties Pub Date : 2025-12-13 DOI: 10.1080/10942912.2025.2603716

Ye-Liu Fu, Chengri Yin, Mei Shi, Na Li

{"title":"Novel antioxidant peptide from tilapia skin: identification and structure elucidation","authors":"Ye-Liu Fu, Chengri Yin, Mei Shi, Na Li","doi":"10.1080/10942912.2025.2603716","DOIUrl":"https://doi.org/10.1080/10942912.2025.2603716","url":null,"abstract":"In recent years, a variety of antioxidant peptides have been isolated and purified from diverse food sources. These peptides have attracted significant interest due to their potential therapeutic benefits in managing cardiovascular diseases and their favorable safety profiles. In this study, tilapia skin protein was hydrolyzed using alcalase to generate a peptide hydrolyzate with antioxidant activity. The hydrolyzate was subsequently fractionated through a series of methods including dialysis, Sephadex G-100 gel filtration, DEAE-Sepharose fast-flow ion-exchange chromatography, and reversed-phase high-performance liquid chromatography (RP-HPLC). RP-HPLC analysis indicated that the purity of the enriched antioxidant peptides reached 92.91%. The primary structure of the peptides was characterized by liquid chromatography – tandem mass spectrometry (LC – MS/MS), while circular dichroism (CD) spectroscopy was employed to elucidate the secondary structure of the major peptide component, designated P1-2. Six peptide segments were identified within P1-2, with the following amino acid sequences: ADQLTDDQISEFK, VFDKDQNGFISAAELR, LTDEEVDEMIR, DTDSEEELKEAFR, EADVDGDGQINYDEFVK, and SLGQNPTEAELQDMINEVDADGNGTIDFPEFLNLMARK. Hydrophobic and aromatic amino acids accounted for 40.14% and 11.32% of the total composition, respectively. Database searching with Mascot software followed by alignment analysis using the NCBI database revealed that P1-2 exhibits 72% sequence similarity to a peptide encoded under the accession gi|194716545|gb|ACF93134.1|. These results indicate that tilapia skin-derived antioxidant peptides hold promise as functional ingredients in nutraceuticals or pharmaceuticals aimed at the prevention and management of hypertension and related disorders.","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147922896","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Enhance rice-like aroma of on Strobilanthes tonkinensis var. tonkinensis extract using hydroxypropyl- β -cyclodextrin 利用羟丙基- β -环糊精增强东金花提取物的稻谷香气

3区农林科学

International Journal of Food Properties Pub Date : 2025-11-29 DOI: 10.1080/10942912.2025.2595770

Xiao Yang, Xifang He, Yueting Cui, Lingbo Ji, Jun Hu, Jufang Hao, Baojiang He

{"title":"Enhance rice-like aroma of on Strobilanthes tonkinensis var. tonkinensis extract using hydroxypropyl- β -cyclodextrin","authors":"Xiao Yang, Xifang He, Yueting Cui, Lingbo Ji, Jun Hu, Jufang Hao, Baojiang He","doi":"10.1080/10942912.2025.2595770","DOIUrl":"https://doi.org/10.1080/10942912.2025.2595770","url":null,"abstract":"Valued for its distinctive and intense rice-like aroma, Strobilanthes tonkinensis var. tonkinensis (S. tonkinensis) is an edible plant widely used as a flavoring agent. However, its commercial development is severely hampered by the intrinsic instability of its key odorant, 2-propionyl-3,4,5,6-tetrahydropyridine (2-PTHP). This compound undergoes progressive degradation during storage, resulting in a marked attenuation of the characteristic rice-like aroma. To minimize flavor loss during processing, ultrasonic-assisted extraction (600 W for 15 min for 50°C) was utilized to obtain S. tonkinensis extracts. The volatile profile of the extract was characterized by gas chromatography-mass spectrometry (GC-MS) and odor activity value (OAV) analysis, leading to the identification of 28 key aroma compounds, among which five pyridine derivatives showed exceptionally high OAVs ( >400), confirming their dominant role. Furthermore, nontargeted liquid chromatography-mass spectrometry (LC-MS) analysis demonstrated that 2-PTHP primarily exists in solution as stable dimeric adducts. The efficacy of hydroxypropyl-β-cyclodextrin (HP-β-CD) in preserving the rice-like aroma was then systematically evaluated, and the results demonstrated that the addition of 1% HP-β-CD could enhance the concentration of the key odorant 2-PTHP by up to 20%. This study proposes a novel strategy for stabilizing volatile imine aromas in food systems, underscoring the potential of cyclodextrins as versatile tools for aroma preservation and restoration.","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":"28 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147908048","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Metabolome analyses of two varieties of Anhua dark tea 两个安化黑茶品种代谢组学分析

3区农林科学

International Journal of Food Properties Pub Date : 2025-07-21 DOI: 10.1080/10942912.2025.2519844

Zhen Liu, Peidi Yang, Yang Zhao, Furong Qu, Yang Cheng

{"title":"Metabolome analyses of two varieties of Anhua dark tea","authors":"Zhen Liu, Peidi Yang, Yang Zhao, Furong Qu, Yang Cheng","doi":"10.1080/10942912.2025.2519844","DOIUrl":"https://doi.org/10.1080/10942912.2025.2519844","url":null,"abstract":"We performed volatile and nonvolatile metabolome analysis of Zhuyeqi (Z) and Baihaozao (B) dark teas during three stages of tea processing: (1) after withering and kneading (S), (2) after pile-fermenting (M), and (3) during drying and second kneading (Z). Our results indicate that the Z variety was rich in glycerophospholipids, isoflavonoids, morphinans, organic oxides, organic phosphonic acids, purines, and thiadiazines. A total of 427 metabolites were differentially accumulated between Z and B during three stages of processing (S, M, and Z). These metabolites were significantly enriched in ABC transporters, flavonoid biosynthesis, tyrosine metabolism, glutamic acid, linoleic acid metabolism, etc. Epicatechin, phenylacetic acid, (-)-cis-carveol, and neochlorogenic acid had higher levels in Z. Forty-three volatile compounds were differentially accumulated in BvsZ and their accumulation levels were affected by processing. The variety Z had a higher relative percentage of alcohols, and esters. Forty-six of the 75 substances contributed to the tea aroma. ZT had compounds with higher ROAV values such as furan (caramel-like and sweet fruity), 2-pentyl- (green beans, vegetable), heptanal (citrus, fatty, and rancid), and others. In total, 113 unique flavors were associated with substances that accumulated at higher levels in ZT. Our results suggest that Z offers a better composition and flavor profile than B due to the higher quantities of several health beneficial and taste-related compounds at the same processing stages.","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":"28 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147907777","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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: 2

Fractional extraction of phenolics from seedless chestnut rose fruit: effects of solvent polarity on polyphenol composition and in vitro bioactivities 分离提取无籽栗子玫瑰果实中酚类物质：溶剂极性对多酚组成及体外生物活性的影响

3区农林科学

International Journal of Food Properties Pub Date : 2025-03-24 DOI: 10.1080/10942912.2025.2479040

Yan Hu, Yingying Feng, Hang Lü, Yuan Luo, Min Zhang

{"title":"Fractional extraction of phenolics from seedless chestnut rose fruit: effects of solvent polarity on polyphenol composition and in vitro bioactivities","authors":"Yan Hu, Yingying Feng, Hang Lü, Yuan Luo, Min Zhang","doi":"10.1080/10942912.2025.2479040","DOIUrl":"https://doi.org/10.1080/10942912.2025.2479040","url":null,"abstract":"The seedless chestnut rose has attracted attention due to its biological properties. The ethanolic crude extract of seedless chestnut rose was sequentially fractionated using petroleum ether, ethyl acetate, and n-butanol. This study investigates the phenolic compound profile, antioxidant, and α-glucosidase (αG) inhibition activities of different fractions from seedless chestnut rose fruit. Using HPLC-PDA, fourteen polyphenolic compounds were identified, with gallic acid and epicatechin being the predominant components, particularly in the ethyl acetate fraction (EE). The EE exhibited the strongest antioxidant and αG inhibitory activities, attributed to its rich polyphenol content. The superoxide anion scavenging ability of EE was comparable to that of ascorbic acid, with a half-maximal inhibitory concentration (IC50) of 0.302 ± 0.001 mg/mL, while the IC50 of ascorbic acid was 0.301 ± 0.001 mg/mL. EE also showed the highest αG inhibition, with an IC50-αG of 13.922 ± 0.673 µg/mL and an inhibition rate of 97.41%. Kinetic studies confirmed mixed-type inhibition. These findings suggest that phenolic compounds in EE, including gallic acid, ferulic acid, gallocatechin, epigallocatechin, and rutin, significantly contribute to its antioxidant and αG inhibitory activities, positioning EE a promising candidate for nutraceutical and pharmaceutical applications.","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":"28 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.tandfonline.com/doi/pdf/10.1080/10942912.2025.2479040?needAccess=true","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147880302","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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: 4

Comprehensive profiling of antioxidants in Zanthoxylum bungeanum leaves using two-dimensional liquid chromatography and regional comparisons 利用二维液相色谱法和区域比较对花椒叶中抗氧化剂进行综合分析

3区农林科学

International Journal of Food Properties Pub Date : 2025-03-19 DOI: 10.1080/10942912.2025.2479629

Yan Yu, Yanping Liu, Jin-Fen Zheng, Xijin Yang, Qiju Shao, Wang Dan, Luo‐Wei Wang, Sam Fong Yau Li, Lan Yu, Rongxiang Chen

{"title":"Comprehensive profiling of antioxidants in Zanthoxylum bungeanum leaves using two-dimensional liquid chromatography and regional comparisons","authors":"Yan Yu, Yanping Liu, Jin-Fen Zheng, Xijin Yang, Qiju Shao, Wang Dan, Luo‐Wei Wang, Sam Fong Yau Li, Lan Yu, Rongxiang Chen","doi":"10.1080/10942912.2025.2479629","DOIUrl":"https://doi.org/10.1080/10942912.2025.2479629","url":null,"abstract":"The phenolic components in Zanthoxylum bungeanum leaves have been shown to contribute significantly to their antioxidant activity. However, the specific contribution of individual monomeric components to this activity remains unclear. This study employed two-dimensional liquid chromatography with electrochemical detection and tandem mass spectrometry (2D-LC-ECD-MS/MS) to rapidly screen and identify these components. A total of 31 antioxidant components were identified, including proanthocyanidins, chlorogenic acids, and flavonoids. The fractions collected from the first-dimension showed significant radical scavenging capacity, with a strong correlation between the response of ECD and antioxidant activity. Eleven compounds were quantitatively analyzed in 24 batches of samples using LC-ECD. While the chemical composition of samples across regions was highly similar, significant differences in content were observed. Quercitrin was the most abundant compound (0.076–3.547 mg/g), significantly higher than other phenolic compounds (p < .05). Samples from the Yuci region of Shanxi exhibited a 75% higher concentration of proanthocyanidins than those from Qianxinan, Guizhou (p < .05), highlighting significant regional variations. This study screened and identified antioxidant components in Zanthoxylum bungeanum leaves and evaluated the quality of samples across origins. The methodology also provides a reference for investigating antioxidants in other edible and medicinal plants.","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":"28 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.tandfonline.com/doi/pdf/10.1080/10942912.2025.2479629?needAccess=true","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147904579","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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: 1

Chemical characterization of seaweed ( Sargassum pallidum (turn.) C.Ag.) and kelp ( Laminaria japonica Aresch.) from different origins by ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry 海藻（Sargassum pallidum）的化学特性采用超高效液相色谱-四极杆飞行时间质谱法对不同产地的海带（Laminaria japonica Aresch.）和海带（Laminaria japonica Aresch.）进行分析

3区农林科学

International Journal of Food Properties Pub Date : 2025-03-07 DOI: 10.1080/10942912.2025.2471321

Nuo Xu, Qin Zhang, Yuman Li, Jinyang Shen, Di Zhang, Tuanjie Wang, Yun Shi, Kunming Qin

{"title":"Chemical characterization of seaweed ( Sargassum pallidum (turn.) C.Ag.) and kelp ( Laminaria japonica Aresch.) from different origins by ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry","authors":"Nuo Xu, Qin Zhang, Yuman Li, Jinyang Shen, Di Zhang, Tuanjie Wang, Yun Shi, Kunming Qin","doi":"10.1080/10942912.2025.2471321","DOIUrl":"https://doi.org/10.1080/10942912.2025.2471321","url":null,"abstract":"Seaweed (Sargassum pallidum (turn.) C.Ag.) and kelp (Laminaria japonica Aresch.) are two common marine plants, typical Chinese herbs with the same use as medicine and food. They are widely distributed in China and exhibit biological properties such as antioxidant, hypolipidemic, antitumor and hypoglycemic effects. This study developed an ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UHPLC-Q-TOF-MS) method coupled with chemometric techniques to identify the chemical components in seaweed and kelp from different origins and examine the similarities and differences between the two herbs. A total of 48 constituents were identified, including fatty acids, alkaloids, terpenoids, amino acids, sterols, etc. For two compounds, Aurantiamide and Linoleic acid, the identification and fragmentation patterns were analyzed. Seaweed and kelp demonstrated a clear distinction. Principal component analysis, orthogonal partial least squares discriminant analysis, and cluster heatmap analysis were performed on seaweed and kelp. The seaweed samples were found to have high similarity and aggregation among different origins, while the kelp samples showed greater dispersion. Heatmap analysis further revealed the similarities and differences between seaweeds and kelp from different origins. This study provides a reliable foundation for the clinical application of the two herbs.","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":"28 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.tandfonline.com/doi/pdf/10.1080/10942912.2025.2471321?needAccess=true","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147885420","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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: 2