Food Chemistry最新文献

{"title":"Improvement of flavor and inhibition of accompanying harmful substances in roasted fish by different tea pre-marinades","authors":"Cheng-Zhen Nie, Jing Che, Ji Wang, Xu-Hui Huang, Lei Qin","doi":"10.1016/j.foodchem.2025.143781","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143781","url":null,"abstract":"Flavor compounds and harmful substances are critical factors influencing the quality and safety of roasted fish. This study study investigated the effects of six different tea pre-marinades on the flavor and the formation of harmful compounds in roasted fish. The results indicated that pre-marination with tea significantly improved the flavor of the roasted fish. The volatile compounds in the roasted fish increased notably after the fish was marinated with tea, including aldehydes such as hexanal, ketones such as heptan-2-one, and pyrazines. Additionally, the content of free amino acids was significantly elevated (<em>P</em> &lt; 0.05). Furthermore, pre-marination with green, black, and oolong teas effectively reduces harmful substances, such as acrylamide, heterocyclic amines, and polycyclic aromatic hydrocarbons, in roasted fish. This study provides a theoretical foundation for utilizing plant extracts to produce high-quality and safe roasted fish products.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"13 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143569973","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}

{"title":"Co-surfactant roles of amino acids at oil-water interface: Application in low-pH emulsions to regulate physical and oxidative stabilities","authors":"Peilong Li, Yinan Huang, Melanie Marshall, Anne Brooks, Megan Chin, Jieying Li, Yu Wang, Da Som No, Yuan Fang, Alireza Abbaspourrad","doi":"10.1016/j.foodchem.2025.143775","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143775","url":null,"abstract":"Sucrose monopalmitate (SMP) is an effective surfactant for emulsification, but exhibits poor stability in low pH environments, due to neutralized surface charges. To improve SMP-based emulsions, we used food-grade amino acids as co-surfactants. Lysine, histidine, phenylalanine, and tryptophan lowered the water-oil interfacial tension. Tryptophan was the most effective, providing sufficient electrostatic repulsion to stabilize emulsion droplets by adsorbing onto the oil surface and becoming protonated at pH 3. However, tryptophan was counterproductive to stabilize SMP-based emulsions between pH 4 and 5. A minimum concentration (0.4 <em>w</em>/<em>v</em>%) of tryptophan prevented droplet coalescence and creaming. Incorporating tryptophan with SMP before emulsification resulted in larger droplets compared to post-emulsification addition. Tryptophan-costabilized emulsions induced flocculation with κ-carrageenan via electrostatic adsorption but showed higher compatibility with polysaccharides with weaker charges. Tryptophan enhanced oxidative stability of unsaturated lipids creating a cationic shield to repel transition metals in the aqueous phase and stabilizing cleavage of lipid hydroperoxides.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"5 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143569971","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}

{"title":"Food Coloromics: Multi-spectral strategy incorporated with time slicing method and their colorant-oriented-searching workflows for black tea infusion","authors":"Piaopiao Long, Mengya Zhang, Chi-Tang Ho, Liang Zhang","doi":"10.1016/j.foodchem.2025.143767","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143767","url":null,"abstract":"Metabolomics approaches are frequently constrained by colorless variables for identifying chromogenic compounds. A novel multi-spectral strategy, combining diode-array detector absorption spectra with a newly developed time slicing method, was proposed as an effective tool for rapidly screening colored ingredients. This approach was demonstrated by analyzing black tea from different countries. Compared to conventional metabolomics, colorant-oriented-searching metabolomics significantly decreased analytical time, reduced false positive results by 35.45 %–71.06 %, improved analytical accuracy by 30.00 %–46.66 %, and provided additional spectral characteristics related to color. Furthermore, this approach successfully identified eight <em>p</em>-coumarylated flavonol glycosides with absorbance at 440–450 nm, exhibiting their role in contributing to the red hue of black tea infusions. The time slicing method, with optional parameters including color and intensity options, offered flexibility and high efficiency. Therefore, this approach provided a powerful tool and can readily be applied to search for novel colored ingredients in food science.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"24 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143569968","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}

{"title":"Enhanced antioxidant capacity and yield of release of chlorogenic acids and derivates by solid-state fermentation of spent coffee ground under controlled conditions of aeration and moisturizing","authors":"Alejandra Arancibia-Díaz, Carolina Astudillo-Castro, Claudia Altamirano, Mauricio Vergara-Castro, Carmen Soto-Maldonado, Andrés Córdova, Paloma Fuentes, María Elvira Zúñiga-Hansen, Javier Bravo","doi":"10.1016/j.foodchem.2025.143744","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143744","url":null,"abstract":"This study proposed investigates the role of forced aeration flow and humidification pulses during solid-state fermentation (SSF) of spent coffee grounds (SCG) in optimizing fungal growth, metabolic activity, and bioactive compound release. Five fermentation conditions with aeration flows (0.5–1.5 L/min) and moisturizing pulses (30–90 mL/d) were evaluated. Chlorogenic acid (CGA), caffeic acid (CA), and quinic acid (QA) were quantified via HPLC, while antioxidant activities (AA) were assessed using ORAC, DPPH, and FRAP methods. The highest CGA yield (76.1 ± 5.2 mg/g SCG_initial) occurred between days 8–13 under 0.5LA-30LM conditions, while QA peaked at 89.5 ± 4.8 mg/g SCG_initial during days 27–30 under 0.5LA-90HM. AA reached 79,000 μmol TEAC/100 g SCG_initial at late fermentation stages. Low aeration and controlled moisture enhanced fungal colonization, enzymatic hydrolysis, and bioactive compound recovery. These findings evidence the potential of SSF for SCG valorization and offer a framework for process optimization in industrial applications.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"87 4 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143569970","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}

{"title":"Effects of plant-derived antioxidants to the oxidative stability of edible oils under thermal and storage conditions: Benefits, challenges and sustainable solutions","authors":"Aysun Yurdunuseven Yildiz, Sebahat Öztekin, Katya Anaya","doi":"10.1016/j.foodchem.2025.143752","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143752","url":null,"abstract":"The stability of edible oils significantly influences their quality, safety, and shelf life. While synthetic antioxidants have traditionally been used, the growing consumer interest in food safety and sustainability has shifted focus towards natural alternatives. Plant-derived antioxidants offer a promising solution, enhancing oxidative stability while meeting clean-label demands. This review examines recent advancements in using plant-derived antioxidants, such as extracts, essential oils, and agro-industrial by-products, to inhibit lipid peroxidation and improve edible oils' oxidative and thermal stability. Natural antioxidants from peels, seeds, spices, fruits, and vegetables effectively reduce hydrolysis, polymerization, and secondary oxidation products. Despite their potential, challenges remain, including impacts on sensory attributes, regulatory compliance, and the need for standardized extraction and application protocols. Addressing these limitations can advance sustainable food preservation and encourage the integration of natural antioxidants in the food industry, contributing to a more sustainable economy and shelf life.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"30 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143569967","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}

{"title":"Effects of dietary protein-oxidized soybean meal and quercetin on gel properties, microstructure, molecular structure and proteomics of egg white in laying hens","authors":"Hengzhi Li, Na Chen, Yun Shao, Chunxiao Wang, Yanmin Zhou, Shugang Li, Shuangjie Zhu","doi":"10.1016/j.foodchem.2025.143666","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143666","url":null,"abstract":"This study investigated the effects of dietary protein-oxidized soybean meal (SBM) and quercetin on gel properties, microstructure, molecular structure and proteomics of egg white in laying hens. A total of 288 Hy-Line Gray laying hens (500 days) were assigned to three groups, basal diets, protein-oxidized SBM diet, and protein-oxidized SBM diet supplemented with 300 mg/kg quercetin. The results showed that dietary protein-oxidized SBM decreased egg albumen height, gel hardness, gumminess and chewiness, and free sulfhydryl levels, although differences were not significant (<em>P</em> &gt; 0.05). Quercetin supplementation reversed above mentioned indicators (<em>P</em> &lt; 0.05). Dietary protein-oxidized SBM significantly increased the protein secondary structure α-helix content, reduced β-turn content, and reduced foam capacity of egg white (<em>P</em> &lt; 0.05), while dietary quercetin alleviated the corresponding index (<em>P</em> &lt; 0.05). Quercetin improved the egg Haugh unit, potentially due to its ability to increase the levels of microfilament proteins.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"96 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143575198","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}

{"title":"Online assessment of soluble solids content in strawberries using a developed Vis/NIR spectroscopy system with a hanging grasper","authors":"Yu Qiao, Chen Wang, Wenhui Zhu, Li Sun, Junwen Bai, Ruiyun Zhou, Zhihua Zhu, Jianrong Cai","doi":"10.1016/j.foodchem.2025.143671","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143671","url":null,"abstract":"Online detection of internal quality of strawberries presents challenges particularly concerning fruit damage, detection accuracy, and processing efficiency. This study explores the feasibility of using Vis/NIRS for online detection of SSC in strawberries during hanging transportation. After analyzing SSC distribution in strawberries, an optical sensing system was developed, and optimal configurations were identified using PLSR models. When employing a horizontal optical beam through the strawberry center, the PLSR model combined with SNV preprocessing and CARS feature selection achieved the best conventional chemometric results (RPD of 4.793). Additionally, three 1D-CNN approaches were investigated, with the 1D-CNN-LSTM method exhibiting superior performance (<span><span style=\"\"></span><span data-mathml='&lt;math xmlns=\"http://www.w3.org/1998/Math/MathML\"&gt;&lt;msubsup is=\"true\"&gt;&lt;mi is=\"true\"&gt;R&lt;/mi&gt;&lt;mi mathvariant=\"normal\" is=\"true\"&gt;p&lt;/mi&gt;&lt;mn is=\"true\"&gt;2&lt;/mn&gt;&lt;/msubsup&gt;&lt;/math&gt;' role=\"presentation\" style=\"font-size: 90%; display: inline-block; position: relative;\" tabindex=\"0\"><svg aria-hidden=\"true\" focusable=\"false\" height=\"2.894ex\" role=\"img\" style=\"vertical-align: -0.812ex;\" viewbox=\"0 -896.2 1253 1246\" width=\"2.91ex\" xmlns:xlink=\"http://www.w3.org/1999/xlink\"><g fill=\"currentColor\" stroke=\"currentColor\" stroke-width=\"0\" transform=\"matrix(1 0 0 -1 0 0)\"><g is=\"true\"><g is=\"true\"><use xlink:href=\"#MJMATHI-52\"></use></g><g is=\"true\" transform=\"translate(759,345)\"><use transform=\"scale(0.707)\" xlink:href=\"#MJMAIN-32\"></use></g><g is=\"true\" transform=\"translate(759,-150)\"><use transform=\"scale(0.707)\" xlink:href=\"#MJMAIN-70\"></use></g></g></g></svg><span role=\"presentation\"><math xmlns=\"http://www.w3.org/1998/Math/MathML\"><msubsup is=\"true\"><mi is=\"true\">R</mi><mi is=\"true\" mathvariant=\"normal\">p</mi><mn is=\"true\">2</mn></msubsup></math></span></span><script type=\"math/mml\"><math><msubsup is=\"true\"><mi is=\"true\">R</mi><mi mathvariant=\"normal\" is=\"true\">p</mi><mn is=\"true\">2</mn></msubsup></math></script></span> of 0.963, RMSEP of 0.209°Brix, RPD of 5.332). These findings demonstrate the excellent capability of our developed system, enhanced by deep learning methods, for online detection of SSC in strawberries. This work may open new avenues for the online assessment of internal quality in small and delicate fruits.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"53 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143575199","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}

{"title":"In silico prospecting of ADH activating peptides from Pacific oyster (Crassostrea gigas) and protective effect on ethanol-induced damage in HepG2 cells","authors":"Yajing Chen, Xiuli Zhang, Zhihong Zheng, Wenhong Cao, Xiaoming Qin, Haisheng Lin, Zhongqin Chen, Huina Zheng, Guoping Zhu, Jialong Gao","doi":"10.1016/j.foodchem.2025.143777","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143777","url":null,"abstract":"Alcoholic liver disease (ALD) is becoming a major health threat in the world today. Alcohol dehydrogenase (ADH) plays an important role in alcohol metabolism. Pacific oyster <em>(Crassostrea gigas)</em> has been identified as a food-borne hepatoprotective agent. For the first time, we integrated <em>in silico</em> strategy, including simulated hydrolysis, bioinformatic prediction and molecular docking to screen ADH activating peptides from <em>C. gigas</em>. <em>In vitro</em> ADH activation activity and surface plasmon resonance (SPR) results showed that this strategy could stably screen ADH activating peptides. We selected six of them to further verify their protective effect on EtOH-induced HepG2 cells. Among them, peptide LQPPR (Leu-Gln-Pro-Pro-Arg) pretreatment increased cell viability, can effectively resist EtOH-induced cytotoxicity. And the transaminase (ALT, AST) in the cell supernatant decreased, indicating the cell damage was improved. The results also showed that the antioxidant capacity (SOD; GSH) of LQPPR pretreated cells increased, and the oxidative stress (MDA) decreased.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"17 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143569969","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}

{"title":"An ultra-sensitive, intelligent platform for food safety monitoring: Label-free detection of illegal additives using self-assembled SERS substrates and machine learning","authors":"Chunjuan Yang, Shuang Jiang, Yue Zhao, Li Zhang, Xiaoming Lyu, Shulu Zhang, Jiayue Liang, Yiyang He, Xubin Quan, Mingxu Zhang, Ran Gao, Renxing Song, Jing Wu, Chunli Gan, Yanli Wu, Xiaotong Wang, Yang Li","doi":"10.1016/j.foodchem.2025.143754","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143754","url":null,"abstract":"To overcome the limitations of SERS in food safety monitoring, particularly significant interference from citrate ions, this study introduces an intelligent SERS-based platform for food safety monitoring. The platform utilizes sodium borohydride to activate silver nanoparticles, and calcium ions can facilitate the nanoparticles aggregation to promote self-assembly and the form of “hotspots”, but will also amplify citrate ions signal. Iodine ions was introduced to eliminate the interference of citrate signals and background fluorescence interference. The substrate achieved limit of detection of 100 fg/mL. Moreover, the innovative of spectral set “SERSome” enables comprehensive molecular fingerprint recognition, significantly enhancing accuracy. Furthermore, combined with machine learning enhances applicability for rapid and precise detection, and classification in food samples, and successfully applied to the monitoring of illegal additives in food. In summary, this system presents an intelligent, innovative detection platform for food safety, contributing to early prevention of foodborne illnesses.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"49 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143569972","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}

{"title":"Potential mechanism of dietary palm kernel meal effect on muscle tenderness in Tibetan sheep revealed by proteomics and phosphorylated proteomics","authors":"Ying Ma, Lijuan Han, Shengzhen Hou, Linsheng Gui, Zhenzhen Yuan, Shengnan Sun, Chao Yang, Zhiyou Wang, Baochun Yang","doi":"10.1016/j.foodchem.2025.143668","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143668","url":null,"abstract":"The labe free proteomics technology and 4D labe free phosphorylation proteomics technology was used to systematically analyse the protein expression regulatory mechanisms of muscle tenderness. 59 differentially expressed proteins were screened by proteomic data analysis. Phosphorylated proteomic analysis showed 681 modified peptide levels were changed, of which 235 modified peptide levels corresponded to 132 proteins up-regulated and 446 modified peptide levels corresponded to 253 proteins down-regulated. Then, the two-omics analysis further predicted that the regulatory mechanism of tenderness was mainly based on glycolysis, regulating mitochondrial autophagy, apoptosis, AMPK and HIF-1 signaling pathway to regulate muscle tenderness, which was specifically manifested in the modulation of Ca²⁺ release to promote the degradation of myofibrillar fibrillar proteins by the relevant proteins, shortening of post-slaughter muscle glycolysis and reducing the degree of muscle glycolysis. Which was verified by WB, P53, ENO5, ALDOA, ENDOG and PINK1 were identified as potential factors for tenderness regulation.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"47 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143575347","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}