Food Chemistry最新文献

An innovative perspective on fermented foods: isolation, purification, biochemical properties, and evaluation of the flavor formation potential of meat protein hydrolysis by Saccharomyces cerevisiae L3 proteases. 发酵食品的创新视角：酿酒酵母L3蛋白酶水解肉类蛋白的分离、纯化、生化特性和风味形成潜力的评价

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-11-30 Epub Date: 2025-08-18 DOI: 10.1016/j.foodchem.2025.145999

Yuhang Fan, Wenting Hui, Qian Liu, Jinxuan Cao, Sitong Liu, Fangda Sun, Baohua Kong

{"title":"An innovative perspective on fermented foods: isolation, purification, biochemical properties, and evaluation of the flavor formation potential of meat protein hydrolysis by Saccharomyces cerevisiae L3 proteases.","authors":"Yuhang Fan, Wenting Hui, Qian Liu, Jinxuan Cao, Sitong Liu, Fangda Sun, Baohua Kong","doi":"10.1016/j.foodchem.2025.145999","DOIUrl":"10.1016/j.foodchem.2025.145999","url":null,"abstract":"This study evaluated the extracellular protease characteristics, protein hydrolysis activity, and flavor formation of Saccharomyces cerevisiae L3. The protease was purified using ammonium sulfate precipitation, size exclusion chromatography, and molecular sieve chromatography, yielding a relative molecular weight of 48.0 kDa. The protease exhibited maximum activity at pH 8 and 50 °C. The presence of Mg2+ and Ca2+ significantly enhanced the activity of protease (P < 0.05). The activity of protease was significantly inhibited by ethylene diamine tetraacetic acid (P < 0.05). The Km and Vmax of the protease were 17.84 mg/mL and 19.61 U/mL, respectively. Sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis revealed the protease's ability to hydrolyze myofibrillar proteins (MPs). Moreover, as protease hydrolysis progresses, the solubility of MPs, the levels of free amino acids, and volatile compounds all increase, thereby enhancing the flavor. The results demonstrated the potential application of S. cerevisiae protease in fermented meat products.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"493 Pt 3","pages":"145999"},"PeriodicalIF":9.8,"publicationDate":"2025-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144937702","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 "Phenolics from noni (Morinda citrifolia L.) fruit alleviate obesity in high fat diet-fed mice via modulating the gut microbiota and mitigating intestinal damage" [Food Chem. 402 (2023) 134232]. “noni （Morinda citrifolia L.）果实中的酚类物质通过调节肠道微生物群和减轻肠道损伤来减轻高脂肪饮食小鼠的肥胖”[食品化学，402(2023)134232]。

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-11-15 Epub Date: 2025-08-22 DOI: 10.1016/j.foodchem.2025.145940

Ruimin Wang, Lu Wang, Shengwei Wang, Juntao Wang, Congyan Su, Lin Zhang, Congfa Li, Sixin Liu

引用次数: 0

Corrigendum to "Flavonoid-rich extract of Paederia scandens (Lour.) Merrill improves hyperuricemia by regulating uric acid metabolism and gut microbiota" [Food Chem. 471 (2025) 142857]. “黄酮提取物”的勘误表美林通过调节尿酸代谢和肠道微生物群改善高尿酸血症[食品化学，471(2025)142857]。

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-11-01 Epub Date: 2025-08-19 DOI: 10.1016/j.foodchem.2025.145859

Yuyi Liu, Shanling Sheng, Linye Wu, Huixian Wang, Hui Xue, Ruimin Wang

引用次数: 0

Corrigendum to "Enhanced bioactivity of honeysuckle-Cassia seeds extracts through Lactobacillus acidophilus and Bacillus subtilis co-fermentation: Impact on alcoholic liver disease and gut microbiota" [Food Chem. 486 (2025) 144463]. “通过嗜酸乳杆菌和枯草芽孢杆菌共同发酵增强金银花-决明子提取物的生物活性：对酒精性肝病和肠道微生物群的影响”[食品化学，486(2025)144463]的更正。

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-10-15 Epub Date: 2025-06-27 DOI: 10.1016/j.foodchem.2025.145200

Mengtian Zhou, Yingao Zhang, Zeyi Song, Shuping Tang, Zhaoxue Liu, Meixia Pang, Di Zhang, Xiaoyan Wu, Xindi Yu, Pengze Wang, Ying Wei

引用次数: 0

Chitosan/alginate biocomposites for postharvest preservation of horticultural produce: A comprehensive review 壳聚糖/海藻酸盐复合材料在园艺产品采后保鲜中的应用综述

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-10-04 DOI: 10.1016/j.foodchem.2025.146624

Shaojie Zheng, Fangting Ye, Yihui Chen, Hetong Lin, Yijing Wu, Chao Zhao

引用次数: 0

Metabolomics analysis reveals the formation mechanism of Cordyceps militaris fruiting bodies in liquid culture 代谢组学分析揭示了蛹虫草液体培养子实体的形成机制

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-10-03 DOI: 10.1016/j.foodchem.2025.146651

Yihong Sun, Bingjie He, Xuemei Cao, Zimo Li, Lina Xu, Yanting Li, Shang Guo

{"title":"Metabolomics analysis reveals the formation mechanism of Cordyceps militaris fruiting bodies in liquid culture","authors":"Yihong Sun, Bingjie He, Xuemei Cao, Zimo Li, Lina Xu, Yanting Li, Shang Guo","doi":"10.1016/j.foodchem.2025.146651","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146651","url":null,"abstract":"Cordyceps militaris is a functional fungus renowned for its significant nutritional and therapeutic value. However, the mechanisms governing its growth and fruiting body formation in liquid culture remain poorly understood. In this study, we employed UHPLC-MS/MS-based untargeted metabolomics to profile the metabolome of C. militaris across key developmental stages. A total of 2288 metabolites were identified in C. militaris. Among these, amino acids and derivatives accounted for the highest proportion, with 894 types identified. Organic acids are the second most abundant compounds, with 244 types identified. Metabolite profiles varied significantly across growth stages. Amino acids, organic acids, and lipids may serve as potential markers for distinguishing developmental stages. Notably, significant alterations were observed in six key metabolic pathways during mycelial proliferation, primordium differentiation, and fruiting body maturation. Our findings elucidate the metabolic drivers of C. militaris growth in liquid culture, providing a mechanistic basis for strain improvement and the industrial-scale production of bioactive metabolites.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"1 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216234","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

Exploring in vitro production of colonic microbial metabolites from diverse protein sources using human ileal digesta 探索利用人类回肠食糜从不同蛋白质来源体外生产结肠微生物代谢物

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-10-03 DOI: 10.1016/j.foodchem.2025.146632

Nikkie van der Wielen, Hanlu Zhang, Pien J.C. Schouten, Erik Meulenbroeks, Natascha Stroebinger, Suzanne M. Hodgkinson, Marco Mensink, Wouter Hendriks, Edoardo Capuano

{"title":"Exploring in vitro production of colonic microbial metabolites from diverse protein sources using human ileal digesta","authors":"Nikkie van der Wielen, Hanlu Zhang, Pien J.C. Schouten, Erik Meulenbroeks, Natascha Stroebinger, Suzanne M. Hodgkinson, Marco Mensink, Wouter Hendriks, Edoardo Capuano","doi":"10.1016/j.foodchem.2025.146632","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146632","url":null,"abstract":"We explored the relationship between protein fermentation metabolites and ileal digesta composition, using ileal digesta from ileostomates, who ingested nine different protein sources, incubated in the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®). NH3, short-chain fatty acids, branched-chain fatty acids (BCFA), H2S, tryptophan derivatives, and biogenic amines were measured in proximal and distal colon vessels. The relative changes in most metabolites were positively correlated with their amino acid precursors in ileal digesta. In both colon vessels, the relative change of NH3 was a good predictor for the production of other metabolites. Indole was strongly associated with oxindole, 5-HT, and tryptamine and the sum of Trp metabolites in the distal colon. Per gram ingested protein, zein and whey may produce the highest levels of NH3 and BCFA in the proximal colon and BCFA in the distal colon, whereas whey and pigeon peas may result in the highest levels of H2S.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"98 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145209379","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

Structural modifications and physicochemical characterization of Pueraria lobata starch: Focusing on the impact of combined enzymatic and acid hydrolysis on emulsifying efficiency 葛根淀粉的结构修饰和理化性质：重点研究酶酸联合水解对乳化效率的影响

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-10-03 DOI: 10.1016/j.foodchem.2025.146647

Fang Fang, Shuyu Cheng, Lihua Huang, Zijing Tian, Haiyang Gao, Mingwei Mu, Yongjian Cai

{"title":"Structural modifications and physicochemical characterization of Pueraria lobata starch: Focusing on the impact of combined enzymatic and acid hydrolysis on emulsifying efficiency","authors":"Fang Fang, Shuyu Cheng, Lihua Huang, Zijing Tian, Haiyang Gao, Mingwei Mu, Yongjian Cai","doi":"10.1016/j.foodchem.2025.146647","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146647","url":null,"abstract":"With the increasing demand for green and sustainable materials, starch particles have attracted attention as Pickering stabilizers. This study investigated the structural, physicochemical, and emulsifying properties of Pueraria lobata starch (PLS) before and after Treatment (STs), including enzymatic hydrolysis via glucoamylase (GM) and α-amylase (AMG) or sulfuric acid hydrolysis, as well as the combined modification. Results showed that compared with PLS, all STs exhibited disrupted structure with enhanced wettability (13.22° ~ 44.73°) and surface charge. Combined modification significantly improved the emulsifying performance of STs. Notably, when the ratio of GM: AMG was 3:1 and sulfuric acid hydrolysis was conducted for 48 h (Gst G3A1 48), the contact angle increased by 44.73°. The emulsion prepared by Gst G3A1 48 displayed significantly smaller droplet size (6.76 μm), improved viscosity and physical stability. These findings provide a new approach for developing high-performance, novel starch-based Pickering emulsifiers, widening its application in food industry.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"42 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145209431","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

A high-throughput HILIC-UHPLC-MS/MS approach for multi-tissue profiling of alkaloids in Papaver somniferum: Method development and chemotypic prediction 高通量HILIC-UHPLC-MS/MS方法用于木瓜生物碱的多组织分析：方法开发和化学型预测

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-10-03 DOI: 10.1016/j.foodchem.2025.146649

Sanja Ćavar Zeljković, Amra Brkić, Petr Tarkowski

{"title":"A high-throughput HILIC-UHPLC-MS/MS approach for multi-tissue profiling of alkaloids in Papaver somniferum: Method development and chemotypic prediction","authors":"Sanja Ćavar Zeljković, Amra Brkić, Petr Tarkowski","doi":"10.1016/j.foodchem.2025.146649","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146649","url":null,"abstract":"A rapid and sensitive HILIC-UHPLC-MS/MS method was developed and validated for the simultaneous quantification of benzylisoquinoline alkaloids in Papaver somniferum tissues. The method fully separates six major alkaloids within 4.5 min using only 5 mg of dry plant material, with high recovery, minimal matrix effects, and excellent reproducibility across seeds, leaves, and capsules. Application to 15 food-grade poppy cultivars revealed significant chemotypic variation in seeds, as supported by profiling sugars, fatty acids, and phenolics. Time-course analysis in leaves and capsules uncovered distinct tissue-specific metabolic trends, with leaves serving as biosynthetic sources and capsules as primary sinks of alkaloids. Leaf metabolites at week 13 strongly predicted final alkaloid content in capsules, offering a non-destructive strategy for early screening. This high-throughput workflow supports chemotyping, cultivar screening, and quality control in food-grade poppy. Its sensitivity and low input make it ideal for both research and regulatory monitoring of alkaloids in food products.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"4 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145209673","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

Impacts of gluten protein characteristics on the cracking behavior of dumpling wrappers during freeze-thaw cycles 冻融循环中面筋蛋白特性对饺子皮开裂行为的影响

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-10-03 DOI: 10.1016/j.foodchem.2025.146650

Li-qin Tang, Xiaohong Sun, Xiao-Na Guo, Ke-Xue Zhu

{"title":"Impacts of gluten protein characteristics on the cracking behavior of dumpling wrappers during freeze-thaw cycles","authors":"Li-qin Tang, Xiaohong Sun, Xiao-Na Guo, Ke-Xue Zhu","doi":"10.1016/j.foodchem.2025.146650","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146650","url":null,"abstract":"This study investigated the influence mechanism of gluten protein characteristics on the cracking behavior of dumpling wrappers (DWs) during freeze-thaw (FT) cycles. The results demonstrated that FT cycles increased freezable water content, water loss, and cracking rates. Five wheat flour varieties showed variation in cracking rates. DWs with the lowest cracking rate exhibited optimal moisture status. Gluten protein and rheological analysis illustrated that wheat flours with higher proportions of SDS-soluble polymers and monomeric proteins exhibited superior tensile resistance, whereas those with elevated SDS-insoluble protein content showed enhanced shear resistance. The lower gliadin/glutenin ratio in wheat flours contributes to enhanced deformation resistance. Microstructural observations indicated that low-cracking DWs exhibited better integrity than high-cracking counterparts. This study demonstrated that variations in gluten protein characteristics (gliadin/glutenin ratio and molecular weight distribution) mediate FT-induced cracking by influencing water variation and rheological behavior. These findings provide theoretical guidance for developing crack-resistant wheat flour of DWs.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"143 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145209390","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