Food Chemistry最新文献

Hyperspectral-driven PSO-SVM model and optimized CNN-LSTM-Attention fusion network for qualitative and quantitative non-destructive detection of adulteration in strong-aroma Baijiu 基于高光谱驱动PSO-SVM模型和优化CNN-LSTM-Attention融合网络的烈性白酒掺假定性定量无损检测

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-06-17 DOI: 10.1016/j.foodchem.2025.145197

Xinjun Hu, Jiahao Zeng, Mingkui Dai, Anjun Li, Ying Liang, Wei Lu, Jianheng Peng, Jianping Tian, Manjiao Chen, Dan Huang

{"title":"Hyperspectral-driven PSO-SVM model and optimized CNN-LSTM-Attention fusion network for qualitative and quantitative non-destructive detection of adulteration in strong-aroma Baijiu","authors":"Xinjun Hu, Jiahao Zeng, Mingkui Dai, Anjun Li, Ying Liang, Wei Lu, Jianheng Peng, Jianping Tian, Manjiao Chen, Dan Huang","doi":"10.1016/j.foodchem.2025.145197","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.145197","url":null,"abstract":"Baijiu adulteration practices, driven by profit motives, seriously endanger consumer health and disrupt the market. This study combined hyperspectral imaging with deep learning for adulteration detection. In the classification of authentic and adulterated samples, PSO-SVM achieved 97.62 ± 1.15 % accuracy through optimized spectral preprocessing. For quantitative prediction, a novel fusion network called Ghost-LSTM-Scaled Dot-Product Attention (GLSNet) was proposed, demonstrating significantly better predictive performance (RP2 = 0.9569 ± 0.0145) than traditional Partial Least Squares Regression (PLSR) and other deep learning models: Convolutional Neural Networks (CNN) and CNN-LSTM networks (CLNet), while improving inference efficiency by 3.55 times compared to PLSR. GLSNet performed well on external validation sets and visualized adulteration distribution through heatmaps. The research shows that hyperspectral imaging combined with deep learning enables rapid and accurate detection of Baijiu adulteration, providing support for quality control and market regulation.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"47 31 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144311758","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

Simultaneous determination of pyroxasulfone and its metabolites in wheat: Implications for safe application 小麦中吡啶砜及其代谢物的同时测定：对安全应用的意义

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-06-17 DOI: 10.1016/j.foodchem.2025.145176

Feng Lan, Xueting Sun, Renshan Wang, Xiaohui Sun, Xingxing Peng, Hongwei Zang, Jianping Wang

引用次数: 0

Quality improvements of buckwheat noodles by Artemisia sphaerocephala Krasch gum: Effects of pre-hydration and addition mode 沙蒿胶对荞麦面品质的改善：预水化和添加方式的影响

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-06-17 DOI: 10.1016/j.foodchem.2025.145164

Zhiling Tang, Yiyuan Zou, Haoran Luo, Zehua Zhang, Fayin Ye, Guohua Zhao

引用次数: 0

Heat treatment affects gastric digestion kinetics but not amino acid bioavailability of milk proteins: a pig study 热处理影响胃消化动力学，但不影响乳蛋白的氨基酸生物利用度：猪的研究

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-06-17 DOI: 10.1016/j.foodchem.2025.145198

Xiyu Qin, Caiziyu Yu, Xiaolu Geng, Yi Chai, Xiaoxue Liu, Xiaoxu Zhang, Menghui Wang, Xiaomin Ren, Yanling Hao, Ran Wang, Yixuan Li, Pengjie Wang, Bing Fang, Wentao Qian, Hongliang Li, Xiaoyu Wang

{"title":"Heat treatment affects gastric digestion kinetics but not amino acid bioavailability of milk proteins: a pig study","authors":"Xiyu Qin, Caiziyu Yu, Xiaolu Geng, Yi Chai, Xiaoxue Liu, Xiaoxu Zhang, Menghui Wang, Xiaomin Ren, Yanling Hao, Ran Wang, Yixuan Li, Pengjie Wang, Bing Fang, Wentao Qian, Hongliang Li, Xiaoyu Wang","doi":"10.1016/j.foodchem.2025.145198","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.145198","url":null,"abstract":"Impact of heat treatment on digestion and absorption of milk proteins in vivo remains unclear. This study used Bama minipigs with duodenum-ileum double cannulas to investigate milk protein digestion and absorption under four heat treatments. During early gastric digestion (20 min), high-temperature treated milk (HTM) and ultra-high-temperature treated milk (UHTM) formed more fragmented protein curds. Additionally, β-lactoglobulin bands disappeared earlier than pasteurized milk (PM), indicating faster gastric digestion. Casein bands appeared sooner in HTM and UHTM than PM, indicating faster gastric emptying. Postprandial changes in plasma ghrelin and cholecystokinin kinetics confirmed faster gastric emptying for HTM and UHTM. However, no notable differences were observed in late gastric digestion (105 min) and plasma amino acid accumulation among different heat-treated milk. Collectively, this study illustrates that heat treatment can accelerate early gastric digestion of milk proteins without affecting overall digestion outcomes or amino acid bioavailability, providing guidance for advancing milk processing technologies.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"231 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144311991","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 novel ESIPT fluorescent probe based on 1,3,4-thiadiazole and coumarin for sequential detection of Cu2+ and H2S and its application in food samples 基于1,3,4-噻二唑和香豆素的新型ESIPT荧光探针对Cu2+和H2S的序列检测及其在食品样品中的应用

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-06-17 DOI: 10.1016/j.foodchem.2025.145179

Minghao Zhao, Ruyi Ma, Zihan Wang, Yongchen Wang, Chengwei Lü

{"title":"A novel ESIPT fluorescent probe based on 1,3,4-thiadiazole and coumarin for sequential detection of Cu2+ and H2S and its application in food samples","authors":"Minghao Zhao, Ruyi Ma, Zihan Wang, Yongchen Wang, Chengwei Lü","doi":"10.1016/j.foodchem.2025.145179","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.145179","url":null,"abstract":"Here, 2-(2-hydroxy phenyl)-1,3,4-thiadiazole was used as fluorophore with ESIPT effect and a new fluorescent probe for sequential detection of Cu2+ and H2S in food, environment and biological imaging was rationally designed and synthesized by the arrival of coumarin. The effects of molecular structure modification on ESIPT characteristic were investigated thoroughly. Identification mechanism, especially the recognition site was discussed in detail with the help of DFT calculations, 1H NMR titration and HRMS analysis. Based on the settling effect of H2S on Cu2+, significant “on-off-on” fluorescence change was obtained and sequential detection of Cu2+ and H2S was achieved. The detection limits for sequential detection of Cu2+ and H2S were as low as 78.0 nM and 52.2 nM. In view of the good performance, probe was successfully applied to precise quantitative detection of target substances in foodstuff such as actual water samples, traditional Chinese medicine, red wine and fruits.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"24 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144311988","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 the impact of dietary fiber enrichment on molecular water properties and indicators of Maillard reaction (furosine, Nε-carboxymethyllysine, and Nε-carboxyethyllysine) in model gluten-free bread 探讨膳食纤维富集对模型无麸质面包分子水性质及美拉德反应指标（糠氨酸、n-羧甲基赖氨酸和n-羧乙基赖氨酸）的影响

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-06-17 DOI: 10.1016/j.foodchem.2025.145194

Maria Barbara Różańska, Joanna Zembrzuska, Paweł Rychlewski, Marcin Kidoń, Łukasz Masewicz, Sylwia Mildner-Szkudlarz, Hanna Maria Baranowska

{"title":"Exploring the impact of dietary fiber enrichment on molecular water properties and indicators of Maillard reaction (furosine, Nε-carboxymethyllysine, and Nε-carboxyethyllysine) in model gluten-free bread","authors":"Maria Barbara Różańska, Joanna Zembrzuska, Paweł Rychlewski, Marcin Kidoń, Łukasz Masewicz, Sylwia Mildner-Szkudlarz, Hanna Maria Baranowska","doi":"10.1016/j.foodchem.2025.145194","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.145194","url":null,"abstract":"This study aims to simultaneously monitor three key indicators of the Maillard reaction (furosine, N-ε-(carboxymethyl) lysine (CML) and N-ε-(carboxyethyl) lysine (CEL)) in the crust and crumb of gluten-free bread enriched with various commercial fiber preparations (apple, cocoa, blackcurrant, chokeberry, oat, and potato) and the low-field NMR analysis of water behavior, its activity and transport model. The results indicate that fiber preparations with varying compositions alter water binding and its molecular dynamics, thereby modulating the Maillard reaction environment. The differences between the spin-spin (T2) and spin-lattice (T1) relaxation times values in crust and crumb were due to the migration of some water out of the system. In comparison to reference bread, chokeberry and blackcurrant fiber preparations not only affected water mobility but also contributed to a significantly higher content of CML in crust samples (83.9 % and 54.4 %, respectively) and crumb samples (31.9 % and 71.2 %, respectively).","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"23 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144311989","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

Insights into the slow-digestive high internal phase Pickering emulsion stabilized by β-conglycinin-debranched waxy maize starch nanoparticles: Fabrication, characterization and stability evaluation β-甘氨酸脱支糯玉米淀粉纳米颗粒稳定的慢消化高内相皮克林乳液的研究：制备、表征和稳定性评价

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-06-16 DOI: 10.1016/j.foodchem.2025.145161

Zhen Yang, Yuanyang Song, Xiaoyang Feng, Liang Chen, Tian Tian, Lianzhou Jiang, Lechuan Wang, Zhaoxian Huang

{"title":"Insights into the slow-digestive high internal phase Pickering emulsion stabilized by β-conglycinin-debranched waxy maize starch nanoparticles: Fabrication, characterization and stability evaluation","authors":"Zhen Yang, Yuanyang Song, Xiaoyang Feng, Liang Chen, Tian Tian, Lianzhou Jiang, Lechuan Wang, Zhaoxian Huang","doi":"10.1016/j.foodchem.2025.145161","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.145161","url":null,"abstract":"Constructing food-grade high internal phase Pickering emulsions (HIPPEs) with superior multifunctional performance remains a significant challenge. Recently, globulin-based binary Pickering particles have demonstrated adjustable amphiphilicity for stabilizing Pickering emulsions. Herein, we experimentally used soybean β-conglycinin (7S)-debranched waxy maize starch nanoparticles to develop stable and slow-digestive HIPPEs. Results revealed the influence of different globulin-to-starch ratios on droplet size, zeta potential, linear rheological properties, and the interfacial distribution of adsorbed particles in HIPPEs. Lissajous plots indicated a delayed viscoelastic transformation at 100 % strain, and non-linear rheological measurements demonstrated superior resistance to external deformations. A dense emulsion network was observed in the HIPPEs. The HIPPEs exhibited excellent long-term stability (>10 weeks) and maintained a low instability index (<0.031). Additionally, HIPPEs demonstrated high encapsulation efficiency (97.9 %) and a slow digestion profile (10.6 %). This work presents a promising strategy for colloidal particles-based Pickering emulsion design.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"52 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144305295","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

Metabolomic insights into pigment and bioactive metabolite alterations in Eucommia ulmoides leaves: A comparison between new variety and wild-type varieties 杜仲叶片色素和生物活性代谢物变化的代谢组学研究：新品种与野生型的比较

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-06-16 DOI: 10.1016/j.foodchem.2025.145126

Tiannuo Hong, Jiayu Gu, Lu Chen, Xiaolu Wang, Libin Zhou, Xuehu Li, Wenke Bai, Linqi Gao, Xiaodong Li, Guangming Zhao, Juan Han, Luxiang Liu

引用次数: 0

Emerging insights into dysprosium vanadate wrapped graphene oxide nanocomposites for electrochemical detection of carbendazim in water and food samples 钒酸镝包裹氧化石墨烯纳米复合材料用于水和食品样品中多菌灵的电化学检测的新见解

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-06-16 DOI: 10.1016/j.foodchem.2025.145138

Selvarasu Maheshwaran , Abirami Govindharaj , Shen-Ming Chen , Elayappan Tamilalagan , Ting-Yu Liu

{"title":"Emerging insights into dysprosium vanadate wrapped graphene oxide nanocomposites for electrochemical detection of carbendazim in water and food samples","authors":"Selvarasu Maheshwaran , Abirami Govindharaj , Shen-Ming Chen , Elayappan Tamilalagan , Ting-Yu Liu","doi":"10.1016/j.foodchem.2025.145138","DOIUrl":"10.1016/j.foodchem.2025.145138","url":null,"abstract":"<div><div>Carbendazim (CBM) is a pesticide commonly used as a fungicide to reduce infections and higher yield. However, CBM residues pose a significant environmental and health hazard, which requires the development of efficient detection methods. This study presents the synthesis of dysprosium vanadate wrapped graphene oxide (DyVO4@GO) nanocomposite for CBM sensing and the prepared DyVO4@GO was confirmed by XRD, XPS, FE-SEM, TEM, and EDX techniques. Obtained electrochemical results confirm that DyVO4@GO-modified glassy carbon electrode (GCE) shows enhanced electron transfer, higher active surface area, and improved electrooxidation response towards CBM than the unmodified electrodes. Further, the Differential pulse voltammetry (DPV) study reveals a wide linear detection range of 0.01–248.5 μM, with a limit of detection of 1.46 nM. The sensor also exhibited admirable selectivity, reproducibility, and storage stability. Finally, the CBM sensing in water and fruit samples using DyVO4@GO showed excellent recovery, proving its potential for environmental monitoring and food safety.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"490 ","pages":"Article 145138"},"PeriodicalIF":8.5,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144296290","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

Insights into food allergy mechanisms and the anti-allergic potential of natural polyphenols in regulating FcεRI-mediated mast cell degranulation 食物过敏机制及天然多酚在调节fcε ri介导的肥大细胞脱颗粒中的抗过敏潜力的研究

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-06-16 DOI: 10.1016/j.foodchem.2025.145099

Yu Li , Pranesha Prabhakaran , Yongli Wang , Dapeng Li , Dongxiao Sun-Waterhouse , Feng Li

{"title":"Insights into food allergy mechanisms and the anti-allergic potential of natural polyphenols in regulating FcεRI-mediated mast cell degranulation","authors":"Yu Li , Pranesha Prabhakaran , Yongli Wang , Dapeng Li , Dongxiao Sun-Waterhouse , Feng Li","doi":"10.1016/j.foodchem.2025.145099","DOIUrl":"10.1016/j.foodchem.2025.145099","url":null,"abstract":"<div><div>The worldwide rise in food allergies underscores the need for a deeper understanding of their mechanisms and the exploration of proactive strategies using natural bioactives. This paper provides insights into the complex processes of allergic reactions, particularly IgE-mediated allergic responses and the role of Fc epsilon receptor I (FcεRI) signaling in mast cells (MCs) degranulation. Phenolic compounds, widely present in natural foods, commonly consumed, and generally safe, are known for their broad health benefits. Many phenolic compounds have shown the potential to inhibit MC degranulation, although their specific targets may differ. This review highlights their potential as inhibitors of FcεRI-mediated MC degranulation, suggesting that dietary polyphenols may support improved anti-allergic strategies. However, knowledge gaps remain, particularly how ingested polyphenols influence each stage of allergen digestion and the subsequent immune events. These gaps need to be addressed to enable more precise and effective dietary interventions.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"490 ","pages":"Article 145099"},"PeriodicalIF":8.5,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144305259","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