Food Chemistry最新文献

Dual-range colorimetric protein quantification in whey and WPC using a smart polymeric film and RGB imaging. 使用智能聚合物薄膜和RGB成像的乳清和WPC中的双量程比色蛋白定量。

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2026-06-01 Epub Date: 2026-04-27 DOI: 10.1016/j.foodchem.2026.149004

J Lucas Vallejo-García, Miriam Trigo-López, Saturnino Ibeas, Alba Torija-López, María D Busto, María C Pilar-Izquierdo, Gloria López, Carlos Sanchez, Saúl Vallejos

{"title":"Dual-range colorimetric protein quantification in whey and WPC using a smart polymeric film and RGB imaging.","authors":"J Lucas Vallejo-García, Miriam Trigo-López, Saturnino Ibeas, Alba Torija-López, María D Busto, María C Pilar-Izquierdo, Gloria López, Carlos Sanchez, Saúl Vallejos","doi":"10.1016/j.foodchem.2026.149004","DOIUrl":"10.1016/j.foodchem.2026.149004","url":null,"abstract":"Whey is an important dairy by-product whose protein content must be accurately determined for quality control and fraud detection. Conventional nitrogen-based methods (e.g., Kjeldahl) require laboratory equipment and overestimate protein in the presence of non-protein nitrogen compounds. Here, we report a rapid analytical approach based on a smart polymeric film (FRGB) prepared by diazotisation-azo coupling chemistry. The film reacts with aromatic residues of whey proteins, producing a colour change quantifiable from a smartphone image. The sensor displays a dual-range response: the blue channel provides high sensitivity at low concentrations, whereas the green channel remains linear at high concentrations, enabling direct analysis of whey protein concentrate without dilution. The method showed excellent linearity (R2 = 0.99) in whey and commercial WPC over 0-120 mg·mL-1, with a detection limit of 0.284 mg·mL-1 and recovery rate of 94 ± 1.46%. Non-protein nitrogen compounds did not interfere, allowing rapid screening and preliminary authenticity assessment of whey-derived products.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":" ","pages":"149004"},"PeriodicalIF":9.8,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147758579","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

Corrigendum to "Hemp seed protein: a promising meat protein substitute with high nutritional value, high safety, and high meat like aroma characteristics" [Food Chem. 513 (2026) 149020]. “大麻籽蛋白：一种具有高营养价值、高安全性和高肉香特性的有前途的肉类蛋白替代品”[食品化学，513(2026)149020]的勘误表。

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2026-06-01 Epub Date: 2026-04-23 DOI: 10.1016/j.foodchem.2026.149312

Yuan Cui, Yanling Sun, Yang Li, Weifeng Ni, Zhengqi Dong, Daqing Zhao, Meichen Liu, Weinan Wang, Siming Wang

引用次数: 0

Hydrolysis patterns of enzymatically modified steviol glycosides. 酶修饰甜菊糖苷的水解模式。

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2026-05-30 Epub Date: 2026-03-19 DOI: 10.1016/j.foodchem.2026.148935

Myeong Ji Kim, Jeong-Eun Lee, Young-Sam Keum, Hyunwoo Kim

引用次数: 0

Corrigendum to "Functional bread containing synbiotic microcapsules loaded with Lactobacillus delbrueckii subsp. bulgaricus and enzymatic levan" [Food Chem. 511 (2026) 148823]. “含有合成微胶囊的功能性面包”的勘误表。[j].中国生物医学工程学报，2006,(5):391 - 391。

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2026-05-30 Epub Date: 2026-04-19 DOI: 10.1016/j.foodchem.2026.149201

Pınar Aytar Çelik, Dilan Barut Yavaş, Benay Çolak, Belma Nural Yaman, Özlem Erdal Altıntaş, Seda Doğan, Arzu Akın, Ebru Toksoy Öner, Ahmet Çabuk

引用次数: 0

Ultrasound-assisted alkaline treatment promoted covalent complexation of soy protein isolate with ferulic acid into coating formation for guava preservation. 超声辅助碱性处理促进大豆分离蛋白与阿魏酸的共价络合形成番石榴保藏包衣。

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2026-05-15 Epub Date: 2026-03-14 DOI: 10.1016/j.foodchem.2026.148878

Yunze Ma, Jian Li, Huajiang Zhang, Hanyu Li, Lina Xu, Ning Xia

{"title":"Ultrasound-assisted alkaline treatment promoted covalent complexation of soy protein isolate with ferulic acid into coating formation for guava preservation.","authors":"Yunze Ma, Jian Li, Huajiang Zhang, Hanyu Li, Lina Xu, Ning Xia","doi":"10.1016/j.foodchem.2026.148878","DOIUrl":"10.1016/j.foodchem.2026.148878","url":null,"abstract":"Soy protein isolate (SPI) -ferulic acid (FA) covalent complexes were prepared using an ultrasonic-assisted alkaline treatment method and applied in food packaging. The results showed that assisted treatment reduced the average particle size of the SPI-FA composite (from 175.94 ± 7.24 nm to 66.78 ± 1.81 nm), and the particle size distribution became more concentrated. Ultrasonic-assisted treatment increased the polyphenol grafting degree by 15%. FTIR spectroscopy analysis showed that FA was bound to SPI via covalent bonds. Evaluation of the film's performance showed that the introduction of the composite significantly enhanced its water resistance, barrier properties, and antioxidant performance. In guava storage experiments, the composite coating effectively maintained fruit appearance quality and significantly delayed weight loss, titratable acid, and ascorbic acid loss. Therefore, ultrasonic-assisted alkaline treatment may be a promising method for preparing protein-polyphenol covalent composites, offering new options for food-grade active packaging.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"511 ","pages":"148878"},"PeriodicalIF":9.8,"publicationDate":"2026-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147471985","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

Corrigendum to "Responses of sugar metabolism to nitrogen fertilization in Lonicera caerulea: insights from integrated targeted metabolomics, transcriptomics, and molecular docking" [Food Chem. 502 (2026) 147759]. “糖代谢对氮肥的响应：来自综合靶向代谢组学，转录组学和分子对接的见解”[食品化学，502(2026):147759]。

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2026-05-15 Epub Date: 2026-04-08 DOI: 10.1016/j.foodchem.2026.149013

Liangchuan Guo, Jinli Qiao, Qinghai Sheng, Lingling Cheng, Xin Jin, Junqi Wang, Junwei Huo, Dong Qin

引用次数: 0

Preparation of Lycium barbarum oligosaccharides using microwave-assisted FeCl₃-DES system: Efficacy, physicochemical characteristics, and probiotic effects. 微波辅助FeCl3-DES体系制备枸杞低聚糖：功效、理化特性及益生菌效应

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2026-05-15 Epub Date: 2026-03-14 DOI: 10.1016/j.foodchem.2026.148880

Shuchang Guo, Mengru Yu, Peiyao Zhang, Xiaoya Wang, Jiawei Xue, Yuxin Liu, Xiaoyu Yin, Lu Lu, Junfeng Fan, Yamei Yan, Bolin Zhang, Bo Zhang

{"title":"Preparation of Lycium barbarum oligosaccharides using microwave-assisted FeCl3-DES system: Efficacy, physicochemical characteristics, and probiotic effects.","authors":"Shuchang Guo, Mengru Yu, Peiyao Zhang, Xiaoya Wang, Jiawei Xue, Yuxin Liu, Xiaoyu Yin, Lu Lu, Junfeng Fan, Yamei Yan, Bolin Zhang, Bo Zhang","doi":"10.1016/j.foodchem.2026.148880","DOIUrl":"10.1016/j.foodchem.2026.148880","url":null,"abstract":"The inability to efficiently degrade high molecular weight plant polysaccharides has limited the application of functional oligosaccharides. This study introduces a novel approach using microwave-assisted Lewis acid degradation to transform Lycium barbarum polysaccharides (129.8 kDa) into oligosaccharides (5.0 kDa) within 20 min, achieving a degradation rate of 96%. The incorporation of deep eutectic solvents (DES) significantly reduces the formation of furfurals and dicarbonyl compounds by 43.2% and effectively suppresses the production of advanced glycation end products (AGEs). The resulting oligosaccharides exhibit a linear structure, low viscosity, and a liquid state, offering enhanced antioxidant and probiotic properties. They can double the count of lactobacilli and increase the concentration of short-chain fatty acids by 1.5 times. Most notably, they provide robust cryoprotective effects for probiotics. This research lays a solid technical foundation for the degradation of plant polysaccharides, paving the way for their broader applications in the food and pharmaceutical industries.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"511 ","pages":"148880"},"PeriodicalIF":9.8,"publicationDate":"2026-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147472016","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

Corrigendum to "Constructing of porous 1,2-polybutadiene/Fe(II)salen oxygen-scavenging fibrous film to improve the oxidation stability of walnut oil" [Food Chem. 514 (2026) 149149]. “构建多孔1,2-聚丁二烯/Fe(II)salen除氧纤维膜以提高核桃油的氧化稳定性”的勘误表[食品化学，514(2026)149149]。

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2026-04-30 DOI: 10.1016/j.foodchem.2026.149302

Weiqiao Yang, Wenjuan Wang, Ruxia Zhao, Xiaoyu Jia, Wen Cao, Hui Liu, Xiaoliang Duan

引用次数: 0

Fermentation unlocks the nutritional potential of oat milk during in vitro dynamic gastrointestinal digestion and colonic fermentation. 发酵在体外动态胃肠道消化和结肠发酵过程中解锁燕麦乳的营养潜力。

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2026-04-22 DOI: 10.1016/j.foodchem.2026.149340

Zhitong Zhou, Chenjun Jin, Yiwei Zhao, Feiwen Zhu, Hui Shi, Zhiyu Zhang, Jian Chen, Xiao Liu

{"title":"Fermentation unlocks the nutritional potential of oat milk during in vitro dynamic gastrointestinal digestion and colonic fermentation.","authors":"Zhitong Zhou, Chenjun Jin, Yiwei Zhao, Feiwen Zhu, Hui Shi, Zhiyu Zhang, Jian Chen, Xiao Liu","doi":"10.1016/j.foodchem.2026.149340","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.149340","url":null,"abstract":"Fermentation represents an effective bioprocessing strategy to enhance digestive properties and gut-health benefits of plant-based (oat) milk. Using combined in vitro gastrointestinal digestion and colonic fermentation, this study systematically investigated the impact of fermentation on oat milk's gastric emptying behavior, protein digestion kinetics, and gut microbiota modulation, with cow milk as a reference. Fermented oat milk delayed gastric emptying and increased protein digestibility from below 80% to 87.73%. This enhanced proteolysis improved essential/total amino acid bioaccessibility and liberated a diverse spectrum of bioactive peptides with health-promoting potential. Oat milk fermentation also modulated the colonic microbial community, specifically enriching beneficial lactic acid bacteria, while suppressing undesirable sulfate-reducing bacteria (Fusobacterium, Desulfovibrio). Fermentation boosted total short-chain fatty acid (SCFA) production to levels exceeding cow milk, while reducing branched-chain fatty acids (BCFA). These findings demonstrate that fermentation substantially improves the nutritional and gut-modulatory properties of oat milk under simulated digestive conditions.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"515 ","pages":"149340"},"PeriodicalIF":9.8,"publicationDate":"2026-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147758715","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

Zein-coated versus zein-inserted kaempferol liposomes: enhancing bitterness masking, stability, and bioaccessibility 玉米素包被与嵌入的山奈酚脂质体：增强苦味掩蔽、稳定性和生物可及性

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2026-04-21 DOI: 10.1016/j.foodchem.2026.149347

Haowei Yang, Xiufang Bi, Ruifeng Ying, Khizar Hayat, Xiaohong Sun, Chunlei Ni, Quan "Sophia" He, Meigui Huang

{"title":"Zein-coated versus zein-inserted kaempferol liposomes: enhancing bitterness masking, stability, and bioaccessibility","authors":"Haowei Yang, Xiufang Bi, Ruifeng Ying, Khizar Hayat, Xiaohong Sun, Chunlei Ni, Quan \"Sophia\" He, Meigui Huang","doi":"10.1016/j.foodchem.2026.149347","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.149347","url":null,"abstract":"Kaempferol, a plant flavonoid with antioxidant, anti-inflammatory, and anti-allergenic bioactivities, has limited use in functional foods due to its bitterness and low bioavailability. This study compared two zein-based modification strategies, insertion and coating, for kaempferol-loaded liposomes in terms of bitterness masking, stability, and bioaccessibility. At 0.2 mg/mL zein, insertion showed 4.67% higher encapsulation efficiency than coating. (<ce:italic>P</ce:italic> <ce:italic><</ce:italic> <ce:italic>0.05</ce:italic>). <ce:italic>E</ce:italic>-tongue analysis showed coating reduced bitterness more effectively than insertion. Raman spectroscopy revealed coating involved electrostatic interactions, while insertion involved hydrophobic ones. Fluorescence probing indicated insertion expanded liposome internal space, whereas coating resulted in a compact structure. TG and DSC analyses confirmed coating provided greater thermal stability. Additionally, coated liposomes exhibited superior environmental stability, antioxidant activity, and bioaccessibility. <ce:italic>In vitro</ce:italic> tests showed zein-coated liposomes released 62.98 ± 1.35% kaempferol, while zein-inserted liposomes released 50.32 ± 0.59%. These findings offer new insights for integrating bitter bioactives into functional foods.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"9 1","pages":"149347"},"PeriodicalIF":8.8,"publicationDate":"2026-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147736594","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