Food Chemistry最新文献

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

Soaking cacao beans in water after fermentation can reduce the concentrations of cadmium and nickel in cacao products 发酵后的可可豆浸泡在水中可以降低可可制品中镉和镍的浓度

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-07-31 DOI: 10.1016/j.foodchem.2025.145789

Jesse Dekeyrel, Tinne Mast, Marie Tuerlinckx, Eduardo Chavez, Erik Smolders

引用次数: 0

Preparation of oat metal ion chelating peptides via froth floatation: Efficacy, molecular characteristics, and their anti-browning effects 泡沫浮选法制备燕麦金属离子螯合肽：功效、分子特性及其抗褐变作用

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-07-31 DOI: 10.1016/j.foodchem.2025.145767

Xinyue Guan, Xixi Gao, Xiaoyu Yin, Nan Zhang, Bing Yan, Jingyu Huang, Xiangning Chen, Junfeng Fan, Xiuting Li, Bolin Zhang

{"title":"Preparation of oat metal ion chelating peptides via froth floatation: Efficacy, molecular characteristics, and their anti-browning effects","authors":"Xinyue Guan, Xixi Gao, Xiaoyu Yin, Nan Zhang, Bing Yan, Jingyu Huang, Xiangning Chen, Junfeng Fan, Xiuting Li, Bolin Zhang","doi":"10.1016/j.foodchem.2025.145767","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.145767","url":null,"abstract":"Currently, the low purity and complex nature of metal ion chelating peptides (MPs) limit their application effectiveness. This study developed a novel method for the efficient preparation of MPs via zinc ion-chelating froth flotation, achieving a 19.2 % yield of high-purity MPs. The chelating capacities for Cu<sup>2+</sup>, Fe<sup>2+</sup>, and Ca<sup>2+</sup> were enhanced by 22.0 %, 19.4 %, and 38.6 %, respectively. Among 414 identified peptides, amino acids with high chelating activity accounted for 66 % on average. Freshness and enzymology studies showed that MP competitively inhibit polyphenol oxidase (PPO) and peroxidase (POD), effectively reducing browning in fresh-cut apples, bananas, and red cabbage. Further research indicated that MP enter enzyme active sites, forming stable coordination with both endogenous and exogenous Cu<sup>2+</sup>, thereby strongly inhibiting both enzyme-catalyzed and oxidation-induced browning. This study achieved green and efficient MP preparation and pioneered their use in fruit and vegetable preservation.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"3 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144747777","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 “Effects of microwave-assisted enzymatic treatment on the quality characteristics of sunflower seed oil: A comprehensive investigation based on Lipidomics and volatile flavor compound profiling” [Food Chem. 491 (2025) 145217] 微波辅助酶处理对葵花籽油品质特性的影响：基于脂质组学和挥发性风味化合物分析的综合研究[食品化学，491(2025)145217]的勘误。

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-07-31 DOI: 10.1016/j.foodchem.2025.145697

Longkun Wu, Wenwen Xue, Xiaolong Shen, Wenhao Hu, Xiuhong Zhao, Xiaofei Yang, Qingyu Yang

引用次数: 0

Phosphate substitution degree-dependent modulation of stability and steamed bread quality in frozen dough: Insights from phosphorylated long-chain inulin 磷酸取代度对冷冻面团稳定性和馒头品质的影响：来自磷酸化长链菊粉的见解

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-07-31 DOI: 10.1016/j.foodchem.2025.145759

Chonghui Yue, Huainan Peng, Junpeng Zuo, Xin Wang, Zhouya Bai, Peiyan Li, Kangyi Zhang, Denglin Luo

{"title":"Phosphate substitution degree-dependent modulation of stability and steamed bread quality in frozen dough: Insights from phosphorylated long-chain inulin","authors":"Chonghui Yue, Huainan Peng, Junpeng Zuo, Xin Wang, Zhouya Bai, Peiyan Li, Kangyi Zhang, Denglin Luo","doi":"10.1016/j.foodchem.2025.145759","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.145759","url":null,"abstract":"This study aims to investigate the effects of phosphorylated long-chain inulin (PF) with different degrees of substitution on frozen dough. Phosphorylated derivatives with low (PF1), medium (PF3), and high (PF6) degrees of substitution were prepared. PF significantly enhanced the water-binding capacity of frozen dough, yeast activity, gluten protein stability, and the quality of frozen dough steamed bread. Specifically, 3 %PF6 increased the total yeast colony count from 62.5 × 10^5 to 125 × 10^5 CFU/g (0 W), improved fermentation height, significantly reduced the frozen water content in the dough, inhibited ice crystal growth, and enhanced dough stability. After 5 W of freezing, 3 %PF3 significantly promoted the formation of S<img alt=\"single bond\" src=\"https://sdfestaticassets-us-east-1.sciencedirectassets.com/shared-assets/55/entities/sbnd.gif\" style=\"vertical-align:middle\"/>S, reduced gluten particle size, and enhanced the continuity of the gluten network. Additionally, 3 % PF6 notably suppressed steamed bun rancidity & mold growth, enhanced porosity, and decreased relative crystallinity from 25.56 % to 15.40 %. These results demonstrate PF's application value in frozen flour products, fostering its implementation in frozen food domains.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"75 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144747778","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

Development of chondroitin sulfate-modified quinoa protein isolate-dihydromyricetin composite nanoparticles: Focus on naringenin delivery, cell cytoprotective ability and anti-inflammatory effects 硫酸软骨素-修饰藜麦分离蛋白-二氢杨梅素复合纳米颗粒的研制：研究柚皮素的传递、细胞保护能力和抗炎作用

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-07-30 DOI: 10.1016/j.foodchem.2025.145761

Ying-Ying Chen, Xue-Ying Li, Qiang-Ming Li, Li-Hua Pan, Jian-Ping Luo, Xue-Qiang Zha

{"title":"Development of chondroitin sulfate-modified quinoa protein isolate-dihydromyricetin composite nanoparticles: Focus on naringenin delivery, cell cytoprotective ability and anti-inflammatory effects","authors":"Ying-Ying Chen, Xue-Ying Li, Qiang-Ming Li, Li-Hua Pan, Jian-Ping Luo, Xue-Qiang Zha","doi":"10.1016/j.foodchem.2025.145761","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.145761","url":null,"abstract":"The development of nanocarriers utilizing macromolecules as targeted delivery systems has received significant interests. In this study, chondroitin sulfate (CS), quinoa protein isolate (QPI), and dihydromyricetin (DHM) were selected to form ternary polysaccharide-protein-polyphenol complexes (DHgQC). The DHgQ/CS mass ratio of 2:1 and pH of 6.0 were optimized for fabricating nanocomplexes. We further investigated the potential of DHgQC nanocomplexes as carriers for encapsulating and delivering hydrophobic substance naringenin (Nar), achieving a high encapsulation efficiency (90.64 %) and loading capacity (13.27 %). Meanwhile, the Nar-encapsulated nanocomplex (Nar@DHgQC) demonstrated excellent photothermal stability, and controlled release characteristics. Furthermore, Nar@DHgQC exhibited remarkable capabilities in clearing RONS, maintaining cell viability, and mitigating oxidative stress. Importantly, cellular uptake assays confirmed the targeting of inflammatory macrophages by Nar@DHgQC nanoparticles, resulting in strong anti-inflammatory activity. This work presents a novel paradigm for the development of food-grade biopolymer nanoparticles as functional carriers for applications in the food and biomedicine fields.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"20 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144747780","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

Proteomics analysis reveals differences in fresh and processed fruit juice: A case of not from concentrate orange juice 蛋白质组学分析揭示了新鲜果汁和加工果汁的差异：非浓缩橙汁的案例

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-07-30 DOI: 10.1016/j.foodchem.2025.145771

Lu Mi , Kewen Wang , Shini Yang , Zhenzhen Xu

{"title":"Proteomics analysis reveals differences in fresh and processed fruit juice: A case of not from concentrate orange juice","authors":"Lu Mi , Kewen Wang , Shini Yang , Zhenzhen Xu","doi":"10.1016/j.foodchem.2025.145771","DOIUrl":"10.1016/j.foodchem.2025.145771","url":null,"abstract":"<div><div>Comparative proteomics of fresh versus processed orange juice was analyzed using tandem mass tag pro-labeled nano-UHPLC-Orbitrap Fusion MS, achieving comprehensive annotation of 4793 proteins. Quantitative analysis identified 90 and 37 differentially abundant proteins (DAPs) in pasteurized and high-pressure-processed juice, compared to the fresh juice. Gene ontology enrichment revealed that DAPs with higher abundance in processed juice were predominantly associated with cellular component of organelles, indicating cell disruption during processing. Greater disturbances in cell structure were observed in pasteurized juice, which may contribute to enhanced protein release. Notably, the 12 proteins that decreased in processed juice were primarily enzymes, with fructose-bisphosphate aldolase exhibiting significant variation and selected as processing marker. Molecular dynamics simulations revealed that processing led to structural change of the marker, manifesting as <em>α</em>-helix reduction and random coil elevation, probably resulting in conformational destabilization prone to degradation. This study firstly differentiates the fresh and processed orange juices using proteomics.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"493 ","pages":"Article 145771"},"PeriodicalIF":9.8,"publicationDate":"2025-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144747850","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

Persistent organic pollutants in food systems: A comparative study across four contrasting socio-ecosystems: Portugal, Senegal, French Guiana, and Guadeloupe 食品系统中的持久性有机污染物：横跨四个不同社会生态系统的比较研究：葡萄牙、塞内加尔、法属圭亚那和瓜德罗普岛

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-07-30 DOI: 10.1016/j.foodchem.2025.145766

Nathalie El Deghel, Michael Rapinski, Priscilla Duboz, Richard Raymond, Damien Davy, Nuno Durães, André-Marie Dendievel, Eduardo Ferreira da Silva, Pascal Jean Lopez, Vincent Vaccher, Anaïs Vénisseau, Julie Anne Nazare, Anne-Laure Badin, Jean-Philippe Bedell

{"title":"Persistent organic pollutants in food systems: A comparative study across four contrasting socio-ecosystems: Portugal, Senegal, French Guiana, and Guadeloupe","authors":"Nathalie El Deghel, Michael Rapinski, Priscilla Duboz, Richard Raymond, Damien Davy, Nuno Durães, André-Marie Dendievel, Eduardo Ferreira da Silva, Pascal Jean Lopez, Vincent Vaccher, Anaïs Vénisseau, Julie Anne Nazare, Anne-Laure Badin, Jean-Philippe Bedell","doi":"10.1016/j.foodchem.2025.145766","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.145766","url":null,"abstract":"This study quantifies persistent organic pollutants (POPs) in food across four territories undergoing dietary transitions: French Guiana, Guadeloupe, Senegal, and Portugal. A total of 200 local and imported food samples from 12 categories were analyzed for polychlorinated dibenzo-p-dioxins (PCDDs), dibenzofurans (PCDFs), and polychlorinated biphenyls (PCBs).Concentrations varied by food matrix, region, and origin. The highest PCDD levels were found in butter from Senegal (16.64 pg/g), and the highest PCDFs in leafy vegetables from Portugal (2.4 pg/g). Fish showed the highest levels of dioxin-like PCBs (600.7 pg/g) and non-dioxin-like PCBs (3.6 ng/g). All values complied with EU Regulation 2023/915.To estimate dietary exposure, the maximum allowable daily intake (g of food/day) was calculated using Toxic Equivalents (TEQ), EFSA's tolerable weekly intake (TWI: 2 pg TEQ/kg bw/week), and compared to national food consumption data. In Portugal, exposure from fish exceeded the TWI, highlighting the influence of regional contamination sources and dietary habits.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"15 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144748057","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 photodynamic inactivation-mediated 5-aminolevulinic acid-grafted chitin film for preserving salmon: antibacterial efficiency and storage quality maintenance 光动力失活介导的5-氨基乙酰丙酸接枝几丁质鲑鱼保鲜膜：抗菌效果及保藏品质

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-07-30 DOI: 10.1016/j.foodchem.2025.145763

Huajian Ou , Lu Chen , Qiaohui Zeng , Zhiyun Peng , Zihao Lin , Ping Qi , Konglong Feng , Jing Jing Wang

{"title":"A photodynamic inactivation-mediated 5-aminolevulinic acid-grafted chitin film for preserving salmon: antibacterial efficiency and storage quality maintenance","authors":"Huajian Ou , Lu Chen , Qiaohui Zeng , Zhiyun Peng , Zihao Lin , Ping Qi , Konglong Feng , Jing Jing Wang","doi":"10.1016/j.foodchem.2025.145763","DOIUrl":"10.1016/j.foodchem.2025.145763","url":null,"abstract":"<div><div>A 5-aminolevulinic acid (ALA)-grafted chitin film (O-CT/ALA film) with a photodynamic inactivation (PDI) against bacteria was previously fabricated, and its preservation efficiency and mechanisms against salmon were explored. Results showed that the PDI-mediated O-CT/ALA film exhibited sustained generation capability of ROS, which had potent antibacterial activity in vitro under blue LED irradiation. Moreover, this film significantly inactivated the native bacteria and suppressed their growth in salmon fillets during storage at 4 °C and 25 °C, extending the shelf-life by >2 days compared to commercial polyethylene film. Consequently, the O-CT/ALA film retained the textural integrity of salmon muscle, stabilized the physicochemical properties of pH value, electrical conductivity, color appearance, and reduced the level of protein and lipid oxidation. Notably, it obviously reduced the accumulation of microbial metabolites and oxidation-related volatile compounds in salmon. Therefore, the PDI-mediated film shows a valid ability in preserving the storage quality of aquatic products.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"493 ","pages":"Article 145763"},"PeriodicalIF":9.8,"publicationDate":"2025-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144747993","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

Enhancing food safety with zirconium-based electrochemical sensors: A comprehensive review 锆基电化学传感器提高食品安全：综述

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-07-29 DOI: 10.1016/j.foodchem.2025.145752

Muhammad Hussnain Afzal, Wajeeha Pervaiz, Zhuo Huang, Nomair Elahi, You Xu, Guangfang Li, Shufang He, Yuan Xiang, Hongfang Liu

{"title":"Enhancing food safety with zirconium-based electrochemical sensors: A comprehensive review","authors":"Muhammad Hussnain Afzal, Wajeeha Pervaiz, Zhuo Huang, Nomair Elahi, You Xu, Guangfang Li, Shufang He, Yuan Xiang, Hongfang Liu","doi":"10.1016/j.foodchem.2025.145752","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.145752","url":null,"abstract":"Food safety is a global concern due to contaminants like heavy metals, pesticides, and pharmaceutical residues, which pose significant health risks. The demand for rapid, cost-effective and reliable detection methods continues to grow. Electrochemical sensors are promising for food safety monitoring due to their high sensitivity, ease of use and real-time detection capabilities. Zirconium-based materials including metal-organic frameworks (MOFs), zirconium oxides (ZrO<sub>2</sub>) and zirconium phosphates (ZrP) offer high surface area, excellent chemical stability and strong analyte interactions, making them ideal candidates for sensing applications. This review summarizes advancements in Zr-based electrochemical sensors for detecting food contaminants. First, the synthesis strategies and material properties are discussed, followed by an overview of their electrochemical sensing mechanisms. Developments in sensor performance, including improvements in stability, selectivity and sensitivity are highlighted. Finally, challenges such as large-scale fabrication, long-term stability and real-world applicability are addressed, along with future perspectives on eco-friendly synthesis and enhanced detection.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"26 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144719824","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