Journal of the Science of Food and Agriculture最新文献

{"title":"Leveraging phosphatidylcholine-alkyl gallate interactions: the role of acyl chain length in governing the two-step release of gallic acid.","authors":"Xu Guo, Jinghan Yu, Qian Wang, Chuan Li, Weiyuan Niu, Xinmiao Wang, Dayong Zhou, Fawen Yin","doi":"10.1002/jsfa.70869","DOIUrl":"10.1002/jsfa.70869","url":null,"abstract":"<p><strong>Background: </strong>Alkyl gallates (A-GAs) are widely used as antioxidants but suffer from poor oral bioavailability. This study investigates whether complexation with phosphatidylcholine (PC) can enable a controlled two-step release of gallic acid (GA) from A-GAs, and how the acyl chain length of A-GAs modulates this process.</p><p><strong>Results: </strong>PC complexes with A-GAs (methyl to stearyl gallates) were prepared by thin-film dispersion. FTIR, UV, and ¹H-NMR confirmed hydrogen bonding between the phenolic hydroxyl of A-GAs and the phosphate group of PC. In an everted rat gut sac model, short-chain A-GAs (C1-C4) and GA showed efficient intestinal permeation. The hydrolysis of A-GAs to GA followed first-order kinetics. As the acyl chain length increased, the hydrolysis rate constant (k_DH) first increased (methyl: 0.9681 × 10^-5 min^-1; ethyl: 1.278 × 10^-5; propyl: 1.852 × 10^-5; butyl: 1.905 × 10^-5; octyl: 3.154 × 10^-5) and then decreased (dodecyl: 1.699 × 10^-5; tetradecyl: 0.9911 × 10^-5; hexadecyl: 0.6323 × 10^-5; stearyl: 0.4074 × 10^-5). Octyl and longer esters were not transported across the intestinal mucosa due to self-association.</p><p><strong>Conclusion: </strong>PC-A-GA complexes enable a two-step sustained release of GA: release of intact A-GAs, followed by enzymatic hydrolysis to GA. The release kinetics can be tuned by varying the acyl chain length of the A-GA, providing a rational design strategy for improving the oral bioavailability of phenolic compounds. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":"8668-8678"},"PeriodicalIF":4.0,"publicationDate":"2026-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148391135","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Marker-based authentication and chemotypic classification of Chinese scented roses using organ-specific volatile organic compound fingerprints from GC-IMS and GC × GC-TOF MS.","authors":"Xiao Shen, Haitao Wang, Honglin Diao, Lingyun Yao, Min Sun, Huatian Wang, Zengyang He, Wencui Kang, Tao Feng","doi":"10.1002/jsfa.70893","DOIUrl":"10.1002/jsfa.70893","url":null,"abstract":"<p><strong>Background: </strong>Reliable authentication and quality evaluation of scented rose raw materials require robust and reproducible chemical markers. However, most previous studies have treated rose flowers as uniform structures, and organ-level variation in volatile organic compounds (VOCs) has remained insufficiently characterized. In the present study, gas chromatography-ion mobility spectrometry (GC-IMS) and comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOF MS) were integrated to establish an organ-resolved VOC profiling framework for eight scented rose cultivars.</p><p><strong>Results: </strong>Petals, stamens and calyces exhibited distinct VOC patterns, revealing organ-specific specialization in volatile emissions. GC-IMS fingerprinting showed distinct organ-dependent distribution features, while GC × GC-TOF MS identified 106 volatile compounds across the eight cultivars. Multivariate analyses separated floral organs based on GC-IMS data and classified cultivars based on GC × GC-TOF MS profiles. Variable-importance screening identified 37 VOCs as diagnostic chemomarkers. Based on these markers, the cultivars were consistently classified into three aroma chemotypes: an oriental type enriched in eugenol, methyl eugenol and α-farnesene; a classic European type dominated by citronellol, phenylethyl alcohol and geraniol; and a tea-like type characterized by 3,5-dimethoxytoluene and theaspirane.</p><p><strong>Conclusion: </strong>This VOC profiling strategy provides a chemical basis for authentication, chemotype classification and quality control of scented rose materials. The identified organ-specific markers and chemotype-related volatiles also provide useful guidance for cultivar selection, fragrance-oriented breeding and industrial evaluation of rose-derived ingredients. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":"8833-8845"},"PeriodicalIF":4.0,"publicationDate":"2026-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148456034","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Thermochemical modification of unripe plantain flour with fumaric acid: structure and functionality.","authors":"Jhon Esteban Armenta-Roncancio, Eduardo Rodriguez-Sandoval, Jesus Humberto Gil-Gonzalez, Gissell Anahi Pacheco-Guzman, Guillermo Antonio Correa-Londoño","doi":"10.1002/jsfa.70896","DOIUrl":"10.1002/jsfa.70896","url":null,"abstract":"<p><strong>Background: </strong>Unripe plantain flour is naturally rich in resistant starch and of interest for developing foods with a reduced glycemic response but exhibits limited processing stability. Thermochemical modification using organic acids represents a promising strategy to alter starch structure, improve functional properties and stabilize resistant starch fractions. This study evaluated the techno-functional, physicochemical, structural, and digestibility properties of unripe plantain flour treated with fumaric acid.</p><p><strong>Results: </strong>The treatment induced dual structural modifications, as evidenced by Fourier transform infrared spectroscopy and X-ray diffraction analyses, involving partial hydrolysis of glycosidic bonds and esterification of starch hydroxyl groups. These molecular changes led to a marked reduction in peak viscosity (approximately 90% compared to the native flour) and swelling power, as well as to a substantial increase in resistant starch content, reaching 86.74%. The modified flour also exhibited increased water solubility, reduced water-holding capacity and increased yellow coloration.</p><p><strong>Conclusion: </strong>Overall, thermochemical modification with fumaric acid effectively altered the structural and functional properties of unripe plantain flour. This treatment resulted in an ingredient with greater rheological stability and a higher resistant starch content than its native counterpart. Technologically, the modified flour exhibited a notable reduction in retrogradation-induced syneresis and gelation capacity, at the same time as retaining its oil absorption capacity. These characteristics support its potential application in food formulations requiring low viscosity (reduced thickening capacity) and a mitigated glycemic impact. Finally, it is recommended to optimize processing conditions to mitigate browning and adapt its functionality to specific food matrices. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":"8846-8857"},"PeriodicalIF":4.0,"publicationDate":"2026-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148456051","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Insights into the interaction mechanisms between mogrosides and sweet and bitter taste receptors obtained by integrating molecular docking and dynamics simulations.","authors":"Yuqi Qin, Huahong Liu, Yuxin Wu, Wenying Jin, Zhusheng Liu, Yuelan Pang, Xuehui Tang, Yun Zhang, Jinfang Nie","doi":"10.1002/jsfa.70879","DOIUrl":"10.1002/jsfa.70879","url":null,"abstract":"<p><strong>Background: </strong>Mogrosides are gaining popularity as alternatives to sucrose due to their high-intensity sweetness, low caloric content, and associated health benefits; however, the flavor mechanisms of different mogroside types remain poorly understood. To investigate this, molecular docking, molecular dynamics (MD) simulations, and steered molecular dynamics (SMD) simulations were conducted to explore the interactions of 12 mogrosides with taste receptor type 1 member 2-member 3 (T1R2-T1R3) and bitter taste receptors (T2Rs).</p><p><strong>Results: </strong>The docking results for T1R2-T1R3 suggested a strong correlation between docking scores and the sweetness intensity of mogrosides. Siamenoside I, iso-mogroside V, and mogroside V, among others, not only bound to the Venus flytrap-like domain (VFT) of T1R2-T1R3 but also interacted with the seven-transmembrane helix domain (TMD). The sweet mogrosides did not bind to T2Rs, and only two bitter mogrosides interacted with them. Molecular dynamics simulations confirmed the conformational stability of the receptor-ligand complexes obtained from docking. Steered molecular dynamics simulations demonstrated that sweeter mogrosides exhibited stronger binding and slower dissociation from T1R2-T1R3, whereas bitter mogrosides showed distinct binding strengths and durations across T2Rs (T2R46 > T2R14 > T2R4).</p><p><strong>Conclusion: </strong>Overall, these results indicate that the delayed sweetness onset, prolonged sweet aftertaste, and slight bitterness characteristic of mogrosides can be attributed to the indirect signaling role of the TMD of T1R2-T1R3, spatially restricted pocket, and interaction with T2Rs. This study advances knowledge of mogroside flavor mechanisms and provides a theoretical basis for their targeted modification. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":"8701-8712"},"PeriodicalIF":4.0,"publicationDate":"2026-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148412205","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development and application of novel acetylated starch-chitosan-oregano essential oil active extrudates for meat product microbiological preservation.","authors":"Maury S Hernández, Leandro N Ludueña, Silvia K Flores","doi":"10.1002/jsfa.70877","DOIUrl":"10.1002/jsfa.70877","url":null,"abstract":"<p><strong>Background: </strong>Developing biodegradable active packaging with improved mechanical and antimicrobial properties remains a key challenge in food preservation. This study evaluated the physical and antimicrobial performance of extruded sheets based on a base mixture of acetylated tapioca starch, glycerol and water (BMAS), chitosan (CH) and oregano essential oil (OEO).</p><p><strong>Methods: </strong>Extruded sheets with varying BMAS, CH and OEO proportions were formulated using a simplex centroid mixture design. Mechanical properties, water solubility, color and thermal behavior were analyzed. Sheets antimicrobial activity was tested in contact with a chicken meat-based food against external contamination by Escherichia coli, Listeria innocua, Enterococcus faecium, or Zygosaccharomyces bailii.</p><p><strong>Results: </strong>Two optimal formulations (g kg^-1) were identified: central point (853.3 BMAS, 93.3 CH, 53.3 OEO) and S7 (840 BMAS, 80 CH, 80 OEO), both showing the highest stress at break (≈ 1.06 MPa), but maximum (105%) and minimal (26%) deformation, respectively. Water solubility was 40% for central point and 47% for S7. OEO increased mechanical resistance but reduced solubility compared to controls without oil. Acetylation improved tensile strength, solubility and whiteness, though slightly decreasing thermal stability. Regarding antimicrobial barrier action, the effectiveness was microorganism dependent: while Z. bailii was not detected along storage, Escherichia coli was more sensitive than L. innocua and Enterococcus faecium.</p><p><strong>Conclusion: </strong>The present findings indicate that the developed extrudates are promising candidates for biodegradable active food packaging. The retained availability of OEO effectively contributed to microbial spoilage control, with Z. bailii and Escherichia coli exhibiting greater susceptibility compared to L. innocua and Enterococcus faecium. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":"8604-8616"},"PeriodicalIF":4.0,"publicationDate":"2026-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148397105","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analysis of pesticide residues in pears using the same phytosanitary treatments and grown under the same edaphoclimatic conditions.","authors":"Sílvia Cruz Barros, Patricia Cazón, João David Teixeira, Ana Rita Mateus, Martina Vitelli, Nicola Nicolini, Monica Rosa Loizzo, Claudia Sánchez, Miguel Leão de Sousa, Duarte Torres, Ana Sanches Silva","doi":"10.1002/jsfa.70863","DOIUrl":"10.1002/jsfa.70863","url":null,"abstract":"<p><strong>Background: </strong>The distribution of pesticide residues within fruit tissues is influenced by the physicochemical properties of the active substances and may vary among cultivars. Information on residue partitioning in different tissues of traditional pear cultivars remains limited. Therefore, this study evaluated the occurrence and distribution of pesticide residues in the peel, pulp, and seeds of six Portuguese regional pear cultivars and one commercial cultivar grown under identical edaphoclimatic conditions and subjected to the same phytosanitary treatments.</p><p><strong>Results: </strong>Pesticide residues in peel, pulp, and seeds were evaluated by a validated QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) liquid chromatographic-mass spectrometric method. The distribution of residues was closely correlated with the physicochemical characteristics of the active compounds. Highly lipophilic chemicals with poor systemic mobility, such as pyriproxyfen and triflumuron, were largely deposited in peel, whereas moderately systemic compounds including fluopyram, chlorantraniliprole and trifloxystrobin were also discovered in seeds. In most cultivars, the peel was the primary residue reservoir, contributing around 85% of total residues, followed by seeds at 13% and pulp at 1%. The most often found pesticide was difenoconazole, followed by indoxacarb and pyriproxyfen. Differences between cultivars indicated that specific fruit characteristics may be involved in residue partitioning and retention patterns.</p><p><strong>Conclusion: </strong>The distribution of pesticide residues in pears is influenced by the physicochemical properties of the pesticide and the cultivar-specific variables Residues were mainly found in the peel and to a lesser level in the seeds, and the pulp was found to be little contaminated or uncontaminated. These results contribute to a better knowledge of residue behavior in pear cultivars and may assist future risk assessment, monitoring tactics, and residue management practices. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":"8539-8553"},"PeriodicalIF":4.0,"publicationDate":"2026-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148520708","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Purple tea extract-modified chitosan films with pH-responsive properties for fresh shrimp freshness monitoring.","authors":"Jingfeng Xu, Pingxiong Cai, Yuanfeng Pan","doi":"10.1002/jsfa.70886","DOIUrl":"10.1002/jsfa.70886","url":null,"abstract":"<p><strong>Background: </strong>Faced with the relentless depletion of fossil fuels and the global environmental crisis, the strategic utilization of abundant biomass resources has drawn significant attention, offering vast application prospects in the field of food packaging. This study pioneers an investigation into the effects of incorporating purple tea extract (PTE) in chitosan (CS) films on their fundamental physical properties and functionalization, leading to an active and intelligent CS/PTE composite film with pH-responsive characteristics and improved physical properties.</p><p><strong>Results: </strong>X-ray diffraction and Fourier transform infrared analyses indicate that CS and PTE interact primarily through hydrogen bonding, demonstrating high compatibility. The impact of varying PTE concentrations on the water vapor permeability, transparency, mechanical properties, antioxidant activity, antimicrobial performance, and pH responsiveness of the CS film was systematically investigated. The experimental results show that PTE significantly enhances the films' light and water vapor barrier properties. Specifically, films containing more than 6% PTE exhibit improved antioxidant, antimicrobial, and food preservation capabilities. The resulting composite film demonstrated excellent antioxidant and antibacterial performance with a DPPH radical scavenging rate of 83.2%, and inhibitory rates exceeding 90% against Escherichia coli and Staphylococcus aureus, as well as pH-responsive color changes.</p><p><strong>Conclusion: </strong>Overall, the CS/PTE composite film represents a highly promising active and intelligent food packaging material. It not only expands the range of naturally available materials for smart packaging films but also holds significant potential for practical applications in the food industry. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":"8882-8893"},"PeriodicalIF":4.0,"publicationDate":"2026-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148520711","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exogenous salicylic acid promotes the accumulation of volatile sulfur compounds and anti-muscle atrophy activity in garlic sprouts.","authors":"Seonghwa Hong, Samuel Park, Jeehye Sung, Heon-Sang Jeong, Hana Lee, Junsoo Lee","doi":"10.1002/jsfa.70864","DOIUrl":"10.1002/jsfa.70864","url":null,"abstract":"<p><strong>Background: </strong>Despite the wide use of garlic as a spice and medicinal plant, limited information is available on garlic sprouts (GSs), which are rich in bioactive sulfur compounds. Sprouting is an effective process to improve nutritional quality and functional properties by activating metabolic pathways and enhancing secondary metabolite biosynthesis. In addition, elicitation has been applied to stimulate the accumulation of bioactive compounds in sprouts. Among various elicitors, salicylic acid (SA) is a key plant signaling molecule involved in stress responses and secondary metabolism. However, the influence of SA elicitation on volatile sulfur compound (VSC) accumulation and muscle-related biological activity in GSs remains unclear. Therefore, this study examined the effects of SA elicitation during sprouting on VSC accumulation and the anti-muscle atrophy activity of GSs.</p><p><strong>Results: </strong>SA elicitation significantly increased VSC levels in GSs, as determined by gas chromatography-mass spectrometry analysis. Notably, the content of diallyl trisulfide, the most abundant sulfur compound, increased from 1876.09 to 3775.25 μg g^-1 (2.01-fold) following SA treatment. Compared with untreated GSs, 400 μmol L^-1 SA-elicited GSs showed significantly enhanced anti-muscle atrophy activity in dexamethasone-induced C2C12 myotubes, as evidenced by improved muscle protection, promoted myotube differentiation, increased mitochondrial activity and ATP production, and suppressed muscle degradation.</p><p><strong>Conclusion: </strong>These findings demonstrate that SA elicitation effectively promotes VSC accumulation and enhances anti-muscle atrophy activity in GSs. GSs elicited with 400 μmol L^-1 SA may have potential as a functional food ingredient for muscle health. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":"8657-8667"},"PeriodicalIF":4.0,"publicationDate":"2026-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148430691","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sulfur dioxide delays quality deterioration by maintaining energy metabolism and mitochondrial structure in postharvest table grapes.","authors":"Yige Zheng, Yu Zhang, Shijun Xing, Xiaoran Wu, Guoqiang Zhang, Zheng Zhang, Bin Wu","doi":"10.1002/jsfa.70861","DOIUrl":"10.1002/jsfa.70861","url":null,"abstract":"<p><strong>Background: </strong>Table grapes are very susceptible to rapid softening, browning, and decay after harvest, which significantly reduces their commercial value. Sulfur dioxide (SO₂) treatment is used widely to mitigate these postharvest losses; however, the biological mechanisms underlying its preservative effects remain poorly understood. This study aimed to elucidate how SO₂ preserves postharvest fruit quality by modulating energy metabolism in 'Munage' grape berries (Vitis vinifera L. 'Munage').</p><p><strong>Results: </strong>Sulfur dioxide fumigation (500 μL L^-1) effectively maintained the visual quality of grapes during 60 days of storage at 0 °C, reducing decay incidence and delaying firmness loss. It also preserved soluble solids content and titratable acidity. Further analysis showed that SO₂ treatment maintained cellular energy status by upregulating the expression of energy metabolism-related genes, enhancing nicotinamide adenine dinucleotide (NAD) kinase (NADK) activity, increasing the H⁺-ATPase, Ca²⁺-ATPase, and cytochrome c oxidase activity, and delaying the decline in energy charge. Sulfur dioxide also elevated cellular levels of key TCA cycle intermediates (pyruvate, citrate, malate, and succinate) through modulation of enzymatic activity and gene expression. Transmission electron microscopy showed that SO₂ preserved mitochondrial membrane integrity and cristae structure while reducing 8-hydroxy-2'-deoxyguanosine (8-OHdG) accumulation and mitochondrial swelling.</p><p><strong>Conclusion: </strong>Sulfur dioxide treatment delayed postharvest quality deterioration in grapes by modulating the TCA cycle, preserving mitochondrial structure and function, and mitigating cellular energy loss. These findings provide mechanistic insights into the preservative role of SO₂ and support its application to improve the storability and marketability of table grapes. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":"8524-8538"},"PeriodicalIF":4.0,"publicationDate":"2026-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148397046","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Study on the physical, chemical, structural, and functional characteristics of quinoa peptide-zinc chelate.","authors":"Mingxue Wang, Anqi Sun, Sizhuo Sun, Baiqing Zhang, Fengming Ma, Nijun Jiang, Yaoqing Li","doi":"10.1002/jsfa.70926","DOIUrl":"10.1002/jsfa.70926","url":null,"abstract":"<p><strong>Background: </strong>Zinc deficiency affects over 2 billion people worldwide, largely due to poor dietary absorption caused by inhibitors such as phytates. Conventional zinc supplements often show low bioavailability in the intestinal tract. Peptide-zinc chelates offer a promising alternative, yet quinoa-derived peptides remain underexplored as zinc carriers. This study aimed to prepare quinoa peptide-zinc chelate and characterize its physical, chemical, and functional properties.</p><p><strong>Results: </strong>Quinoa peptides were obtained by enzymatic hydrolysis and chelated with zinc under optimized conditions. Amino acid analysis showed increased contents of glutamic acid (from 21.03 to 23.62 mg g^-1), arginine (from 10.15 to 12.43 mg g^-1), and lysine (from1.45 to 2.23 mg g^-1) after chelation, indicating these as primary binding sites. Scanning electron microscopy and particle size analysis revealed reduced particle size (from 219.73 to 113.93 nm). Fourier transform infrared spectroscopy confirmed the involvement of H, COOH, and CO groups. Quinoa peptide-zinc chelate exhibited superior zinc solubility (95.64%) during simulated gastrointestinal digestion compared to zinc acetate (92.31%) and demonstrated significant antioxidant activity (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonate scavenging rate: 84.53%).</p><p><strong>Conclusion: </strong>These findings establish quinoa as a viable source of zinc-chelating peptides and support quinoa peptide-zinc chelate as a functional ingredient for enhancing zinc bioavailability. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":"8858-8869"},"PeriodicalIF":4.0,"publicationDate":"2026-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148707071","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}