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":"<p><p>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 Mg<sup>2+</sup> and Ca<sup>2+</sup> 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 K<sub>m</sub> and V<sub>max</sub> 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.</p>","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

Development, validation and application of an SFC-ESI-QqQ-MS/MS method for simultaneous analysis of malondialdehyde and typical α,β-unsaturated aldehydes in edible oils and oil-containing foods SFC-ESI-QqQ-MS/MS同时分析食用油和含油食品中丙二醛和典型α、β-不饱和醛的方法的建立、验证及应用

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-24 DOI: 10.1016/j.foodchem.2025.146795

Hao Zhang , Shu Wang , Shixiao Wei , Shangde Sun , Yanlan Bi , Mingfu Wang , Yueliang Zhao

{"title":"Development, validation and application of an SFC-ESI-QqQ-MS/MS method for simultaneous analysis of malondialdehyde and typical α,β-unsaturated aldehydes in edible oils and oil-containing foods","authors":"Hao Zhang , Shu Wang , Shixiao Wei , Shangde Sun , Yanlan Bi , Mingfu Wang , Yueliang Zhao","doi":"10.1016/j.foodchem.2025.146795","DOIUrl":"10.1016/j.foodchem.2025.146795","url":null,"abstract":"<div><div>A novel supercritical fluid chromatography coupled with tandem mass spectrometry (SFC-ESI-QqQ-MS/MS) method was developed for simultaneous quantification of malondialdehyde (MDA) and seven α,β-unsaturated aldehydes (α,β-UAs) in edible oils and oil-containing foods. Combining DNPH derivatization with one-step extraction, the method achieved exceptional performance: linearity (R<sup>2</sup> ≥ 0.9995), rapid analysis (16 min/sample), recoveries (85.84–106.71 %), and precision (RSD < 7.86 %), with LOD/LOQ at 0.05–0.60/0.15–1.80 μg/kg. This validated technique was subsequently applied to monitor the formation of MDA and α,β-UAs during the heating of eight edible oils, revealing concentration dependencies on fatty acid composition and heating duration. Furthermore, the levels of MDA and seven α,β-UAs in 29 oil-containing foods commonly consumed in China were determined using the developed method, with concentrations ranging from 2.65 to 326.79 μg/kg and 15.67–770.71 μg/kg, respectively. As the first SFC-based approach for comprehensive aldehyde profiling, this method enables precise monitoring of lipid oxidation pathways and supports quality control innovations in the food industry.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146795"},"PeriodicalIF":9.8,"publicationDate":"2025-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145359981","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

Multifunctional trilayer films based on gelatin-dextran incorporated with defatted rice bran-derived carbon dots for scallop preservation 明胶-葡聚糖复合脱脂米糠碳点的多功能三层扇贝保鲜膜

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-24 DOI: 10.1016/j.foodchem.2025.146808

Hongkai Xie , Hailu Liao , Xinhao Wan , Yinlei Mao , Fengjiao Fan , Yuhong Fu , Li Wang , Liwei Mao , Yan Li , Zhuoli Li

{"title":"Multifunctional trilayer films based on gelatin-dextran incorporated with defatted rice bran-derived carbon dots for scallop preservation","authors":"Hongkai Xie , Hailu Liao , Xinhao Wan , Yinlei Mao , Fengjiao Fan , Yuhong Fu , Li Wang , Liwei Mao , Yan Li , Zhuoli Li","doi":"10.1016/j.foodchem.2025.146808","DOIUrl":"10.1016/j.foodchem.2025.146808","url":null,"abstract":"<div><div>Single-layer films lack sufficient mechanical, barrier, and controlled-release properties. Thus, a three-layer gelatin/gelatin-dextran/gelatin film incorporated with defatted rice bran-derived carbon dots (DRB-CDs) was prepared to overcome these issues and preserve scallops. DRB-CDs were non-toxic to HaCaT cells (<2 mg/mL). They enhanced the film's thermal stability and formed hydrogen bonds with the matrix polymer. Increasing the DRB-CDs concentration improved the film's UV-blocking, antioxidant, and antimicrobial properties. Adding 3 % DRB-CDs reduced the film's water vapor permeability by 35 %, increased the tensile strength 2.09-fold, and increased the elongation at break 1.15-fold. The three-layer structure enabled the sustained release of DRB-CDs in food simulants. Scallops wrapped with 3 % DRB-CDs-loaded films showed enhanced chemical and microbial stability, extending their shelf life by ≥6 days. In conclusion, this study proposes a sustainable and effective active packaging strategy using food-byproduct-derived nanomaterials to maintain seafood quality, showing significant potential to replace petroleum-based packaging.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146808"},"PeriodicalIF":9.8,"publicationDate":"2025-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145359983","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

Amphiphilicity and thermostability modification of dipeptidyl peptidase III from aspergillus terreus HNGD-TM15 capable of simultaneously degrading aflatoxin B1 and zearalenone 能同时降解黄曲霉毒素B1和玉米赤霉烯酮的土曲霉HNGD-TM15二肽基肽酶III的两亲性和热稳定性修饰

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-23 DOI: 10.1016/j.foodchem.2025.146807

Hongxin Zhang , Shujie Zhang , Weibin Ma , Yuhui Yang , Xiao Li , Yanli Xie

{"title":"Amphiphilicity and thermostability modification of dipeptidyl peptidase III from aspergillus terreus HNGD-TM15 capable of simultaneously degrading aflatoxin B1 and zearalenone","authors":"Hongxin Zhang , Shujie Zhang , Weibin Ma , Yuhui Yang , Xiao Li , Yanli Xie","doi":"10.1016/j.foodchem.2025.146807","DOIUrl":"10.1016/j.foodchem.2025.146807","url":null,"abstract":"<div><div>Aflatoxin B<sub>1</sub> (AFB<sub>1</sub>) and Zearalenone (ZEN) are significant mycotoxins that pose serious risks to food safety and human health. This study characterized a dipeptidyl peptidase III (<em>As</em>DPP III) from <em>Aspergillus terreus</em> HNGD-TM15, which degraded 98.25 % of AFB<sub>1</sub> (5.0 μg/mL) and 96.68 % of ZEN (10 μg/mL). Additionally, a self-assembling amphiphilic peptide S1 was fused to the N-terminus of <em>As</em>DPP III, resulting in the amphiphilic enzyme S1-<em>As</em>DPP III, which demonstrated 83.36 % and 70.08 % degradation rates for AFB<sub>1</sub> and ZEN in vegetable oil, respectively. Moreover, S1-<em>As</em>DPP III exhibits enhanced thermostability, with its half-life at 80 °C extended 1.85-fold, and superior storage stability after seven weeks. Furthermore, the degradation products were identified as AFQ<sub>1</sub> for AFB<sub>1</sub> and DHZEN for ZEN. Zebrafish exposure assays revealed that the degradation products exhibited markedly reduced toxicity compared to the parent mycotoxins. These findings provide a promising strategy for developing efficient detoxifying enzymes for food and feed applications.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146807"},"PeriodicalIF":9.8,"publicationDate":"2025-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145359354","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

Smartphone-based digital image colorimetry for rapid benzoyl peroxide detection in wheat flour 基于智能手机的数字图像比色法快速检测小麦粉中的过氧化苯甲酰

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-23 DOI: 10.1016/j.foodchem.2025.146796

Harem Ahmed Ibrahim , Nabil Adil Fakhre

{"title":"Smartphone-based digital image colorimetry for rapid benzoyl peroxide detection in wheat flour","authors":"Harem Ahmed Ibrahim , Nabil Adil Fakhre","doi":"10.1016/j.foodchem.2025.146796","DOIUrl":"10.1016/j.foodchem.2025.146796","url":null,"abstract":"<div><div>A rapid, portable, cost-effective colorimetric method was developed for detecting benzoyl peroxide (BPO) in wheat flour using a smartphone-based digital imaging system. Stable and consistent image acquisition was achieved using a custom-built, solar-powered lightbox. The method is based on the oxidation of 3,3,5,5-tetramethylbenzidine (TMB) by BPO, producing a quantifiable color change. The analytical performance demonstrated a linear range of 2.89–40.0 mg/kg with a detection limit of 0.955 mg/kg. Accuracy was confirmed through recovery studies in spiked flour samples (100–102 %), and the method's trueness showed strong agreement with conventional high-performance liquid chromatography (HPLC). Furthermore, an AGREE evaluation score of 0.83 indicates a favorable alignment with green analytical chemistry principles, highlighting its improved sustainability profile over the reference HPLC method. This smartphone-based system offers an accessible and eco-friendly alternative to laboratory-bound techniques, presenting a valuable tool for on-site screening and food safety monitoring, particularly in resource-limited settings.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146796"},"PeriodicalIF":9.8,"publicationDate":"2025-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145359985","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

E-sensing coupled metabolomics unravels flavor-texture synergy in citric acid-thermally processed pink Auricularia cornea 电子传感耦合代谢组学揭示了柠檬酸热处理的粉红色木耳角膜的风味-质地协同作用

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-22 DOI: 10.1016/j.foodchem.2025.146789

Lei Ye , Ting Wu , Li Chen , Zhengzhu Huang , Xuezhen Yang , Yu Huang , Qing Tian , Bo Zhang , Yuntao Liu , Xiaolin Li

{"title":"E-sensing coupled metabolomics unravels flavor-texture synergy in citric acid-thermally processed pink Auricularia cornea","authors":"Lei Ye , Ting Wu , Li Chen , Zhengzhu Huang , Xuezhen Yang , Yu Huang , Qing Tian , Bo Zhang , Yuntao Liu , Xiaolin Li","doi":"10.1016/j.foodchem.2025.146789","DOIUrl":"10.1016/j.foodchem.2025.146789","url":null,"abstract":"<div><div>An integrative approach combining e-sensing, metabolomics, and physicochemical profiling revealed the effects of citric acid and thermal processing on flavor-texture synergy in pink <em>Auricularia cornea</em>. Heating at 100 °C with 1.5 g/L citric acid for 8 min effectively stabilized color, with a 21.8 % reduction in Δ<em>E</em>*. Texture analysis revealed a biphasic recovery phenomenon: short-term heating (2 min) resulted in a softened texture with a 43 % reduction in hardness. Volatile compound profiling identified the 6-min processing interval as a critical window for optimizing ester synthesis (increased by 70 %) and aldehyde degradation (decreased by 60 %), processes driven by Maillard reactions and lipid oxidation. Targeted profiling of amino acid metabolites revealed a significant depletion of glutamate (74.6 %) under prolonged heating conditions, accompanied by a 12.7-fold accumulation of citrulline. KEGG pathway analysis highlighted heat stress-responsive modules, including ABC transporters, secondary metabolism pathways, and antioxidant defense mechanisms such as glutathione synthesis.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146789"},"PeriodicalIF":9.8,"publicationDate":"2025-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145359984","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

Investigation of the structure-activity relationship of resveratrol and its glycosylated and acylated derivatives in relation to their α-glucosidase inhibitory activities 白藜芦醇及其糖基化和酰化衍生物的构效关系及其α-葡萄糖苷酶抑制活性的研究

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-22 DOI: 10.1016/j.foodchem.2025.146809

Changdong Lin , Juyuan Luo , Shuo Wang , Cheng Shen , Shucan Zhang , Zhibo Song , Yumei Ma , Yongling Liu , Yulin Li , Tao Chen

{"title":"Investigation of the structure-activity relationship of resveratrol and its glycosylated and acylated derivatives in relation to their α-glucosidase inhibitory activities","authors":"Changdong Lin , Juyuan Luo , Shuo Wang , Cheng Shen , Shucan Zhang , Zhibo Song , Yumei Ma , Yongling Liu , Yulin Li , Tao Chen","doi":"10.1016/j.foodchem.2025.146809","DOIUrl":"10.1016/j.foodchem.2025.146809","url":null,"abstract":"<div><div>Resveratrol with excellent α-glucosidase inhibitory activity is widely distributed in foods. However, in-depth research on the effects of glycosylation and acylation of resveratrol on its α-glucosidase inhibitory activity is limited. In the present study, we investigated the structure-activity relationship of resveratrol, resveratrol-4’-<em>O</em>-glucoside, resveratrol 4’-<em>O</em>-(6′′-<em>O</em>-galloyl)-glucoside and resveratrol 4’-<em>O</em>-(2′′-<em>O</em>-galloyl)-glucoside against α-glucosidase. Notably, C-4′ glycosylation enhanced potency, and subsequent galloyl acylation further improved activity with acylation at C-6′′ slightly outperforming that at C-2′′. Spectroscopic analyses confirmed conformational changes in the enzyme upon binding. Molecular docking showed C-4′ glycosylation led to the formation of additional hydrogen bonds with α-glucosidase, and subsequent acylation further increased their number. Molecular dynamics simulations showed resveratrol 4’-<em>O</em>-(6′′-<em>O</em>-galloyl)-glucoside, owing to its lower steric hindrance than resveratrol 4’-<em>O</em>-(2′′-<em>O</em>-galloyl)-glucoside, penetrates more deeply into the active-site pocket of α-glucosidase, resulting in a more stable binding. These findings may provide theoretical basis for the development of resveratrol and its derivatives in functional foods.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146809"},"PeriodicalIF":9.8,"publicationDate":"2025-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145360037","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

Isolation and characterization of bioactive collagen peptides from sea bass scales and their anti-photoaging effects 黑鲈鱼鳞生物活性胶原肽的分离、表征及其抗光老化作用

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-22 DOI: 10.1016/j.foodchem.2025.146779

Dongcheng Liu , Yongxin Ren , Saiyi Zhong , Baojun Xu

{"title":"Isolation and characterization of bioactive collagen peptides from sea bass scales and their anti-photoaging effects","authors":"Dongcheng Liu , Yongxin Ren , Saiyi Zhong , Baojun Xu","doi":"10.1016/j.foodchem.2025.146779","DOIUrl":"10.1016/j.foodchem.2025.146779","url":null,"abstract":"<div><div>This study evaluated the anti-photoaging effects of collagen peptides (CPs) extracted from sea bass (<em>Lateolabrax maculatus</em>) scales. Citric-acid-extraction yielded the highest collagen yield (2.51 ± 0.14 %) with a purity of 92.35 ± 1.12 %. SDS-PAGE analysis was consistent with the presence of type I collagen, while UV spectroscopy validated its quality. Alcalase-hydrolyzed CPs enhanced cell viability in UVB-irradiated HaCaT cells, restored the GSH/GSSG ratio to 135.00, reduced reactive oxygen species (ROS) by 28.7 %, and decreased nitric oxide production. Mechanistically, sea bass CPs activated the TGF-β pathway while inhibiting MAPK and NF-κB pathways. Fractionation <em>via</em> ultrafiltration and Sephadex G-25 chromatography identified low molecular weight fractions with greater bioactivity, particularly fraction F3. Nano-LC-MS/MS analysis revealed 19 collagen-derived peptides, with PT10 (GPPGSPGLPGPPGPS) identified as the most promising anti-photoaging peptide. This research highlights the potential of sea bass scale CPs in skincare formulations.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146779"},"PeriodicalIF":9.8,"publicationDate":"2025-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145360038","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