Food Chemistry最新文献

Tibetan dark tea Theabrownin alleviates LPS-induced inflammation by modulating the Nrf2/NF-κB signaling pathway and host microbial metabolites

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-08 DOI: 10.1016/j.foodchem.2025.144264

Chen Liu, Yihong Liao, Aimin Wu, Chunlei He, Xiao Du, Shengxiang Chen, Liqiang Tan, Yao Zou, , Qian Tang, Daiwen Chen

{"title":"Tibetan dark tea Theabrownin alleviates LPS-induced inflammation by modulating the Nrf2/NF-κB signaling pathway and host microbial metabolites","authors":"Chen Liu, Yihong Liao, Aimin Wu, Chunlei He, Xiao Du, Shengxiang Chen, Liqiang Tan, Yao Zou, , Qian Tang, Daiwen Chen","doi":"10.1016/j.foodchem.2025.144264","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144264","url":null,"abstract":"Theabrownin is a key contributor to the flavor and health benefits of dark tea, but its structural characterization and anti-inflammatory properties remain underexplored. This study systematically investigated the physicochemical characteristics and anti-inflammatory mechanisms of Tibetan dark tea theabrownin (TTB). Our findings demonstrate that TTB is a hydroxyl- and carboxyl-rich polyphenolic aromatic polymer, composed of polyphenols, lipids, polysaccharides, and proteins. TTB modulated the NF-κB/Nrf2 signaling pathway, reducing inflammatory cytokines and oxidative stress, which in turn led to a decreased M1/M2 macrophage ratio and alleviated systemic inflammation. Fecal metabolomics analysis indicated that TTB exerts anti-inflammatory effects potentially by regulating key microbial metabolites, such as allantoic acid, and critical metabolic pathways like purine metabolism, as well as the metabolism of lysine, cysteine, phenylalanine, and pyruvate, etc. These findings provide insights into TTB's physicochemical properties and its mechanisms in alleviating systematic inflammation, providing a theoretical basis for the health-promoting effects of Tibetan dark tea.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"38 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143798034","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

Sodium alginate hydrogel beads loaded with clove essential oil liposomes: Preparation, characterization and fumigant activity

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-08 DOI: 10.1016/j.foodchem.2025.144240

Fei Hu, Zhong-Liang Ji, Ai Zhang, Kiran Thakur, Jian-Guo Zhang, Zhao-Jun Wei

{"title":"Sodium alginate hydrogel beads loaded with clove essential oil liposomes: Preparation, characterization and fumigant activity","authors":"Fei Hu, Zhong-Liang Ji, Ai Zhang, Kiran Thakur, Jian-Guo Zhang, Zhao-Jun Wei","doi":"10.1016/j.foodchem.2025.144240","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144240","url":null,"abstract":"This study successfully developed a stable and effective delivery system for clove essential oil (CEO) using combination of liposomes and hydrogel beads via thin-film hydration method. Chitosan (CH) was incorporated for protection, and β-cyclodextrin (β-CD) was used in combination with sodium alginate and calcium ions to form the hydrogel beads. The liposome encapsulation efficiency of CEO was 87.26 % and loading efficiency was 27.08 %, while the hydrogel beads (HB) were 71.78 % and 14.35 %, respectively. The incorporation of CH and β-CD into sodium alginate hydrogel beads improved the thermal stability of CEO. The HB displayed excellent slow-release properties, retaining 22.47 % of the essential oil after 30 days of storage. The hydrogel beads facilitated a gradual release of CEO over 24 h, minimizing direct cellular exposure and mitigating toxicity. CEO exhibited fumigant toxicity towards Sitophilus oryzae adults, and the slow-release HB maintained a lethality rate of 11.11 % to S. oryzae adults after 30 days, which inhibited the activities of detoxification enzymes, acetylcholinesterase, and antioxidant enzymes. This delivery system provides a foundation for developing eco-friendly and effective pest control solutions using essential oils encapsulated in liposomal hydrogel beads.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"40 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143798056","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

Assessing the authenticity of the sport supplement creatine using spectroscopic techniques and multivariate analysis

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-08 DOI: 10.1016/j.foodchem.2025.144282

Thinara de Freitas Oliveira, Josane Cardim de Jesus, Jéssica Souza Coqueiro, Robério Rodrigues Silva, Sibelli Passini Barbosa Ferrão, Leandro Soares Santos

引用次数: 0

Updated insights into steady-modified anthocyanin food packaging: Novel strategies, characterization, application and future challenges

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-08 DOI: 10.1016/j.foodchem.2025.144113

Jia-Yin Huang, Yu-Lei Chen, Duan-Quan Lin, Le-Chang Sun, Kang Liu, Ling-Jing Zhang, Ya-Qin Hu, Min-Jie Cao

{"title":"Updated insights into steady-modified anthocyanin food packaging: Novel strategies, characterization, application and future challenges","authors":"Jia-Yin Huang, Yu-Lei Chen, Duan-Quan Lin, Le-Chang Sun, Kang Liu, Ling-Jing Zhang, Ya-Qin Hu, Min-Jie Cao","doi":"10.1016/j.foodchem.2025.144113","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144113","url":null,"abstract":"Rising attentions on food safety and quality as well as disadvantages of conventional plastic food packaging motivates extensive study in anthocyanin-based food packaging. However, anthocyanins are susceptible to environmental conditions, resulting in easily-degradable properties of anthocyanin-based food packaging. Therefore, steady-modified anthocyanin-based food packaging are highly demanded for further deeper application. Based on this, thorough insights into steady-modified anthocyanin-based food packaging are provided in the current review. The degradation phenomenon and factors affecting stability of anthocyanin-based film during long-term storage were investigated. Novel steady-modification strategies to improve film stability were systemically summarized. Also, their effects on film physical (structure/mechanical/hydrophobic) properties and functional (pH-responsive, antioxidant and antibacterial) properties were explored. Meanwhile, application cases of steady-modified anthocyanin-based film regarding freshness monitoring and quality maintenance were comprehensively discussed. Finally, major challenges and future prospects were also proposed for further development.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"10 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143798032","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

Valorization of bioactive compounds from food by-products using supercritical fluid extraction: A technological and industrial perspective

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-08 DOI: 10.1016/j.foodchem.2025.144277

Jingnan Zhang, Haizhou Wu

{"title":"Valorization of bioactive compounds from food by-products using supercritical fluid extraction: A technological and industrial perspective","authors":"Jingnan Zhang, Haizhou Wu","doi":"10.1016/j.foodchem.2025.144277","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144277","url":null,"abstract":"Food loss and waste (FLW) present significant challenges worldwide, affecting food supply, economic efficiency, and environmental sustainability. Supercritical fluid extraction (SFE) offers a promising solution for valorizing food by-products, addressing challenges related to FLW through efficient extraction of bioactive compounds. This review evaluates SFE's efficacy in extracting high-value compounds, including phenolics, terpenes, terpenoids, essential fatty acids, and dietary fibers, from food by-products. In addition, recent technological advancements are explored, with a focus on optimizing processing parameters, pretreatment methods, and integrating sequential extraction techniques to improve SFE efficiency. Industrial applications and the potential for broader commercial adoption are discussed, with attention to scalability, economic feasibility, and regulatory considerations. In conclusion, SFE is presented as a sustainable approach for converting food by-products into high-value bioactives. The integration of complementary technologies and further research on scalability are crucial for overcoming current limitations.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"23 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143798064","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

Identification of unique peptide markers for rape (Brassica napus L.) honey with untargeted and targeted proteomics approaches and its application in honey adulteration analysis

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-08 DOI: 10.1016/j.foodchem.2025.144256

Ying Zhang, Xiaojun Zeng, Tianchen Ma, Diandian Zhang, Ting Wu, Haoan Zhao, Ni Cheng, Wei Cao

{"title":"Identification of unique peptide markers for rape (Brassica napus L.) honey with untargeted and targeted proteomics approaches and its application in honey adulteration analysis","authors":"Ying Zhang, Xiaojun Zeng, Tianchen Ma, Diandian Zhang, Ting Wu, Haoan Zhao, Ni Cheng, Wei Cao","doi":"10.1016/j.foodchem.2025.144256","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144256","url":null,"abstract":"Rape honey is often adulterated into other high-value honey due to its high yield, low price, and light color. This study employed untargeted and targeted proteomics approaches to analyze the proteome of rape honey and identify its floral peptide markers to recognize the adulteration of rape honey into acacia honey. A total of 616 rape-derived proteins and 84 bee-derived proteins were identified in rape honey by untargeted UPLC-Orbitrap-HRMS. Three plant-derived peptide markers (GIIIDSGTVITR, NTGSLPLSPK, and M(O)EDITLLQTQSAIR) were exclusively present in all detected rape honeys by targeted UPLC-TQMS, but were absent in three other non-rape honey varieties. By utilizing MRM of three peptide markers combined with PCA and OPLS-DA, acacia honey, rape honey, and adulterated honey could be effectively differentiated, and the minimum adulteration LOD and LOQ were 0.36 % and 1.08 %, respectively. This study firstly identified characteristic rape-derived peptide markers and successfully applied them in the recognition of rape honey adulteration.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"10 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143798055","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

Precursor direct biosynthesis of odd-chain polyunsaturated fatty acids by oomycete Pythium

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-08 DOI: 10.1016/j.foodchem.2025.144204

Andrea Palyzová, Markéta Kulišová, Katarína Majtán, Karel Fous, Irena Jarošová Kolouchová, Tomáš Řezanka

{"title":"Precursor direct biosynthesis of odd-chain polyunsaturated fatty acids by oomycete Pythium","authors":"Andrea Palyzová, Markéta Kulišová, Katarína Majtán, Karel Fous, Irena Jarošová Kolouchová, Tomáš Řezanka","doi":"10.1016/j.foodchem.2025.144204","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144204","url":null,"abstract":"The growing demand for improving the nutritional value of food has driven efforts to enhance the production of polyunsaturated fatty acids (PUFAs) through microbial cultivation, mainly using low-cost substrates in closed-loop systems. One promising approach is precursor-driven biosynthesis, which enables the controlled production of odd-chain PUFAs. In this study, we cultivated two oomycetes from the genus Pythium (ATCC 38472 M1 and X42) under 20 different conditions in the presence of propionic acid and TWEEN 80 to stimulate the production of odd-chain PUFAs. This approach led to an increased yield of specific odd-chain PUFAs, including C17:2ω6, C17:3ω3, C17:4ω3, C19:2ω5, C19:3ω5, C19:4ω5, and C19:5ω2. The microorganisms were grown in two different media: potato dextrose broth (PDB) and waste brewery yeast, either alone or supplemented with propionic acid and/or TWEEN80. The addition of propionic acid facilitated the biosynthesis of odd-chain PUFAs without the need for genetically modified strains, yielding quantities suitable for fermenter-scale production.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"20 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143798033","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

Controllable selenization strategy for in-situ construction of V2CTx MXene-based multiphase electrode materials for simultaneous detection of hydroquinone and catechol in drinking water and beverages

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-07 DOI: 10.1016/j.foodchem.2025.144234

Yu Han, Li Zhang, Shaobin Li, Fengbo Li, Jianjiao Xin, Xue Wang, Minjie Liang

{"title":"Controllable selenization strategy for in-situ construction of V2CTx MXene-based multiphase electrode materials for simultaneous detection of hydroquinone and catechol in drinking water and beverages","authors":"Yu Han, Li Zhang, Shaobin Li, Fengbo Li, Jianjiao Xin, Xue Wang, Minjie Liang","doi":"10.1016/j.foodchem.2025.144234","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144234","url":null,"abstract":"Hydroquinone (HQ) and catechol (CC) are toxic isomers with similar structures that often coexist, leading to interference during detection. In this study, we employed a controllable selenization strategy to construct V2CTx MXene-based multiphase electrode materials (VSe2@V2O3@V2CTx MXene) for the simultaneous detection of HQ and CC. Electrochemical tests revealed VSe2@V2O3@V2CTx MXene modified electrode exhibited low electrochemical impedance, a large active surface area, and excellent electrocatalytic performance. The sensor demonstrated linear detection ranges for HQ and CC from 0.5 to 600 μM, with limits of detection 0.144 μM and 0.131 μM, respectively. Additionally, it exhibited excellent repeatability, reproducibility, selectivity, and stability. The practical applicability of the sensor was confirmed through testing in drinking water and beverages, showing satisfactory recovery rates. This work expands the application of V2CTx MXene in the field of electrochemical sensing and offers new insights for food safety monitoring.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"8 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143798058","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

The availability of ethanol: A decisive factor in the biosynthesis of ethyl esters in enzyme-modified cheese flavor

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-07 DOI: 10.1016/j.foodchem.2025.144245

Sicong Fang, Yixun Xia, Maoshen Chen, Fang Zhong

引用次数: 0

Physicochemical and rheological properties of konjac glucomannan and its mixed gels with κ-carrageenan: Effect of deacetylation by L-arginine

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-07 DOI: 10.1016/j.foodchem.2025.144243

Ting Zhuo, Jun-ru Qi, Jin-song Liao, Hui-ying Wei, Rong Xiao

{"title":"Physicochemical and rheological properties of konjac glucomannan and its mixed gels with κ-carrageenan: Effect of deacetylation by L-arginine","authors":"Ting Zhuo, Jun-ru Qi, Jin-song Liao, Hui-ying Wei, Rong Xiao","doi":"10.1016/j.foodchem.2025.144243","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144243","url":null,"abstract":"Konjac glucomannan (KGM) is a natural functional polysaccharide, and deacetylation (removing acetyl groups) impacts its physicochemical and gel properties. In order to study KGM's gel properties and explore new deacetylation modifiers, three deacetylated konjac glucomannan (DKGM) with different deacetylation degrees (DD, 17.51 %, 35.41 %, and 54.52 %) were prepared using L-arginine. Results showed that L-arginine deacetylated and retained the main structure and high molecular weight of KGM. Solubility decreased from 85.38 % to 81.17 %, transparency decreased from 38.52 % to 35.73 %, water absorbing and swelling slowed down, and molecular morphology changed from chain structures to micelle-like aggregates after deacetylation. Dynamic viscoelastic analysis showed that deacetylation facilitated the formation of the entangled network structure of KGM. The strength of konjac glucomannan and κ-carrageenan mixed gels increased after deacetylation, and this enhancement was mainly through hydrogen bonds and hydrophobic interactions. These findings will provide theoretical guidance for the application of KGM.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"74 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143789874","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