Food Chemistry最新文献

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

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

Sustainable and novel approaches for bioactive compound extraction: Development of hydrodynamic cavitation and coupled machine learning-spline techniques for Ascophyllum Nodosum and Fucus vesiculosus 可持续的生物活性化合物提取新方法：水动力空化和机器学习-样条耦合技术的发展

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-06 DOI: 10.1016/j.foodchem.2025.146210

Negin Ammari, Mitchell Rae, Neda Khatib, Saiful Islam, Vivek Ranade, Gavin Walker, Mehakpreet Singh

{"title":"Sustainable and novel approaches for bioactive compound extraction: Development of hydrodynamic cavitation and coupled machine learning-spline techniques for Ascophyllum Nodosum and Fucus vesiculosus","authors":"Negin Ammari, Mitchell Rae, Neda Khatib, Saiful Islam, Vivek Ranade, Gavin Walker, Mehakpreet Singh","doi":"10.1016/j.foodchem.2025.146210","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146210","url":null,"abstract":"Ascophyllum nodosum and Fucus vesiculosus brown seaweeds are rich in polyphenols, phlorotannins, proteins, and antioxidants, valuable in the food, pharmaceutical, and cosmetic industries. This study compares hydrodynamic cavitation (HC) and conventional maceration for extracting bioactive compounds from A.nodosum and F.vesiculosus using water and water-ethanol (80,20) solvents. HC significantly enhanced extraction efficiency, yielding higher levels of total phenols, phlorotannins, proteins, and antioxidants. Pure water proved to be a greener, more effective, and economical solvent. HC extraction of F.vesiculosus yielded up to 2.57 ± 0.04 mg/ml total phenolic content and 51.52 ± 0.44 mg/mL protein with water-ethanol. Pure water with HC also yielded higher phlorotannin (1.5 μg/mL) and antioxidant activity (up to 82 % DPPH scavenging) than maceration. A machine learning model accurately predicted phenolic content (R2 = 0.84), reducing experimental effort by 40 %. HC is a more efficient, sustainable alternative to maceration for maximizing bioactive compound recovery and reducing experimentation costs.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"40 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145003417","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

Effects of pre-gelatinised tapioca starch and pullulan on the fermentation dynamics, quality, and stability of kimchi seasoning during storage 预糊化木薯淀粉和普鲁兰对泡菜调味料发酵动态、品质及贮存稳定性的影响

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-06 DOI: 10.1016/j.foodchem.2025.146289

Miran Kang, Minji Kim, Min Jung Lee, Yun-Jeong Choi, Sung Jin Park, Ji Young Choi, Mi-Ai Lee, Hyun-Jung Chung, Sung Hee Park

{"title":"Effects of pre-gelatinised tapioca starch and pullulan on the fermentation dynamics, quality, and stability of kimchi seasoning during storage","authors":"Miran Kang, Minji Kim, Min Jung Lee, Yun-Jeong Choi, Sung Jin Park, Ji Young Choi, Mi-Ai Lee, Hyun-Jung Chung, Sung Hee Park","doi":"10.1016/j.foodchem.2025.146289","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146289","url":null,"abstract":"This study investigated the effects of pre-gelatinised tapioca starch (PTS) and pullulan (PUL) on the fermentation dynamics and stability of kimchi seasoning compared with glutinous rice paste (GRP). On day 20, polysaccharide retention in the PTS + PUL group was 85.1 %, significantly higher than GRP (48.3 %), and viscosity was preserved at 11,500 cP compared with 8383 cP. Acidification was delayed, with titratable acidity at 1.31 % compared with 1.48 % in GRP, while CO₂ accumulation was reduced by 72 % (95.8 compared with 342.4 mg). Microbiological stability improved, with the lowest yeast and mould counts (3.66 log CFU/g), and coliforms disappeared by day 10. Regression analysis showed the weakest slope between acidity and CO₂ in the PTS + PUL group (174.9), less than half of GRP (506.3). These results indicate that PTS and PUL delay fermentation, preserve quality, and enhance microbial stability, offering functional carbohydrate-based alternatives to extend kimchi seasoning shelf life.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"13 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145003420","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

Mechanistic insights into the time-temperature dependence of firmness loss of cooked alkaline noodles during non-isothermal delivery 非等温输送过程中熟碱性面条硬度损失随时间-温度变化的机理研究

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-06 DOI: 10.1016/j.foodchem.2025.146291

Doudou Xu, Xiaomin Liang, Yongqiang Cheng, Guohua Zhao, Yun Zhou

{"title":"Mechanistic insights into the time-temperature dependence of firmness loss of cooked alkaline noodles during non-isothermal delivery","authors":"Doudou Xu, Xiaomin Liang, Yongqiang Cheng, Guohua Zhao, Yun Zhou","doi":"10.1016/j.foodchem.2025.146291","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146291","url":null,"abstract":"Alkaline noodles, a Chinese traditional staple, suffer from rapid textural degradation during delivery, posing a persistent challenge to their popularity in the takeaway market. The study unravels the time–temperature-dependent kinetics of firmness loss in cooked alkaline noodles under simulated delivery cooling conditions. Biexponential kinetic modeling reveals a fast, diffusion-driven phase with rate constant k1, sensitive to cooling, and a slower, structure-relaxation phase with rate constant k2, independent of cooling rate. Model-free isoconversional analysis normalized time-temperature effects, identifying a critical transition window (80–70 °C) where activation energy drops from ~55 to ~20 kJ/mol. Kinetic compensation analysis located an isokinetic temperature (~75 °C) dividing entropy-controlled (water migration) and enthalpy-controlled (starch–gluten network) regimes. These mechanistic insights suggest that the overall firmness loss is dominated by k1 and thus, rapid draining or pre-cooling noodles below 70 °C before soup addition can suppress water-mediated softening, offering a practical framework for enhancing takeaway noodle texture stability.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"40 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145003426","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

Highly selective separation and sensitive detection of natural bioactive peptides by multi-terminal star cyclodextrin polymer as chiral stationary phase 以多端星型环糊精聚合物为手性固定相对天然生物活性肽进行高选择性分离和灵敏检测

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-06 DOI: 10.1016/j.foodchem.2025.146285

Hui Bai, Lei Chen

{"title":"Highly selective separation and sensitive detection of natural bioactive peptides by multi-terminal star cyclodextrin polymer as chiral stationary phase","authors":"Hui Bai, Lei Chen","doi":"10.1016/j.foodchem.2025.146285","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146285","url":null,"abstract":"Natural bioactive peptides (NBPs) possess diverse physiological and pharmacological activities but face challenges in separation and detection due to weak ultraviolet absorption, similar structures, and coexisting chiral and achiral components. A new chiral stationary phase (CSP), Sil-Star-multi-CD CSP, was constructed by synthesizing a multi-terminal star cyclodextrin polymer (Star-multi-CD) with a full 2,3,6-derived CD as the parent nucleus. Sil-Star-multi-CD CSP has multiple interaction sites and altered spectral properties of guests, enabling the simultaneous separation and quantification of chiral and achiral physiological indicators, including endogenous peptides and common metabolites in serum. A simplified strategy was established for analyzing structurally similar NBPs in chicken breast. The limits of detection and quantitation of carnosine analogues ranged from 1.50 to 6.88 μg mL−1 and 5.00 to 22.9 μg mL−1, respectively. Achieving highly selective separations and sensitive detection in a single column for complex biological matrices provides a convenient strategy in the analysis of functional NBPs.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"40 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145003492","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 and application of dialdehyde starch-grafted ε-polylysine copolymers as eco-friendly fruit detergents 双醛淀粉接枝ε-聚赖氨酸共聚物环保型水果洗涤剂的研制与应用

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-06 DOI: 10.1016/j.foodchem.2025.146287

Huihui Wang, Aying Wen, Yuhang Du, Shaofeng Yuan, Hang Yu, Weirong Yao

{"title":"Development and application of dialdehyde starch-grafted ε-polylysine copolymers as eco-friendly fruit detergents","authors":"Huihui Wang, Aying Wen, Yuhang Du, Shaofeng Yuan, Hang Yu, Weirong Yao","doi":"10.1016/j.foodchem.2025.146287","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146287","url":null,"abstract":"Chemical detergents are extensively used to remove pesticide residues and foodborne pathogens on fresh fruits, but their residues are toxic to humans. To address this issue, a dual-functional starch copolymer, specifically dialdehyde starch-grafted ε-polylysine copolymer (DIA-ε-PL starch), was synthesized utilizing native starch with surfactant properties and the natural antimicrobial cationic peptide ε-polylysine (ε-PL). The effectiveness of DIA-ε-PL starch as a fruit detergent was subsequently evaluated. Raman imaging and HPLC results indicated that the removal efficiency of chlorothalonil (CHT) reached 96.62 % under the optimal conditions which involved washing apples with a 1 % corn-DIA-0.16-ε-PL solution at 30 °C for 15 min. Compared to traditional washing reagents, DIA-ε-PL starch not only exhibited higher CHT removal efficiency without migrating into apple tissues but also demonstrated superior antibacterial effect against S. aureus (94.64 %) and E. coli (98.78 %). The DIA-ε-PL starch exhibits significant potential as a fruit-specific detergent due to its non-toxicity, economy, sustainability, and eco-friendliness.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"13 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145003416","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

Novel carbon dots-based system for “on-off-on” fluorescence consecutive sensing of Au3+ and L-Cys 新型基于碳点的Au3+和L-Cys“开-关”荧光连续传感系统

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-06 DOI: 10.1016/j.foodchem.2025.146303

Guo Wei, Chuanliang Wang, Rui Wang, Xuhui Geng, Jinhua Li, Lingxin Chen, Zhihua Song

{"title":"Novel carbon dots-based system for “on-off-on” fluorescence consecutive sensing of Au3+ and L-Cys","authors":"Guo Wei, Chuanliang Wang, Rui Wang, Xuhui Geng, Jinhua Li, Lingxin Chen, Zhihua Song","doi":"10.1016/j.foodchem.2025.146303","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146303","url":null,"abstract":"In this study, a novel carbon dots-based system was developed for the sequential quantification of Au3+ and L-cysteine (L-Cys). The system comprises N,F-doped carbon dots (N,F-CDs), a custom-designed miniaturized fluorimeter, and test strips. The N,F-CDs exhibit outstanding optical properties, including a large Stokes shift (127 nm) and high fluorescence intensity. The test strips offer low-cost, low-volume sample consumption, while the miniaturized fluorimeter provides high sensitivity in a compact format. The system demonstrated excellent analytical performance, including high sensitivity (limits of detection: 0.048–0.488 μmol/L for Au3+ and 8.7–40.9 nmol/L for L-Cys), minimal matrix interference (within ±20 %), high accuracy (97.5 % to 104.5 % for Au3+, 97.6 % to 107.5 % for L-Cys), good precision (2.9 % to 4.5 % for Au3+, 1.2 % to 7.0 % for L-Cys), robust stability, and strong inter/intra-day reproducibility (relative standard deviations ≤2.1 %). Furthermore, it showed high selectivity for Au3+ and L-Cys in complex matrices such as tap water, milk, and lemon-flavored beverages.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"25 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145003422","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

Integrated VOC and non-VOC profiling for stage-specific quality assessment of kimchi fermentation using LC-MS/MS and GC-IMS 基于LC-MS/MS和GC-IMS的综合挥发性有机化合物和非挥发性有机化合物分析在泡菜发酵阶段质量评价中的应用

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-05 DOI: 10.1016/j.foodchem.2025.146275

Ji Young Jeong, Min Ji Kim, Hyun-Sung Kim, Jong-Hee Lee, In Min Hwang

{"title":"Integrated VOC and non-VOC profiling for stage-specific quality assessment of kimchi fermentation using LC-MS/MS and GC-IMS","authors":"Ji Young Jeong, Min Ji Kim, Hyun-Sung Kim, Jong-Hee Lee, In Min Hwang","doi":"10.1016/j.foodchem.2025.146275","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146275","url":null,"abstract":"Kimchi fermentation by lactic acid bacteria (LAB) produces dynamic metabolites influencing its flavor and quality. This study aimed to identify fermentation-stage-specific indicator markers by quantifying non-volatile metabolites, including lactic, citric, malic acids, and arginine using LC-MS. These compounds were effective in characterizing the initial fermentation stage, as their concentrations declined significantly by week 2, when Leuconostoc species dominated initial fermentation before the microbial community transitioned to Lactobacillus species from week 3 onward. However, non-volatile analysis was limited in differentiating the middle and last stages. Among low-molecular-weight VOCs such as 1-hexanol, butanal, hexanal, 2-butanone, and 2,3-pentanedione remained stable during weeks 2–4, indicating an optimal ripening stage, while significant shifts in VOC profiles occurred after week 6, marking the overripening stage. Additionally, 1-hexanol and 2,3-pentanedione contributed to the flavor from the middle to the last stage. The multi-indicator approach allows precise stage classification and supports standardized kimchi fermentation and quality control.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"38 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144995401","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

Controlled formation of characteristic aroma compounds induced by added seasonings during electromagnetic cooking of braised pork: Weakened lipid oxidation and accelerated Maillard reaction 控制电磁煮红烧肉过程中添加调味料诱导的特征香气化合物的形成：减弱脂质氧化，加速美拉德反应

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-05 DOI: 10.1016/j.foodchem.2025.146273

Xiaomin Wang, Yishun Yao, Jingyang Yu, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho, Ahmad Mohammad Salamatullah

{"title":"Controlled formation of characteristic aroma compounds induced by added seasonings during electromagnetic cooking of braised pork: Weakened lipid oxidation and accelerated Maillard reaction","authors":"Xiaomin Wang, Yishun Yao, Jingyang Yu, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho, Ahmad Mohammad Salamatullah","doi":"10.1016/j.foodchem.2025.146273","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146273","url":null,"abstract":"This study investigated the formation of characteristic aroma compounds in braised pork during electromagnetic cooking, focusing on the effect of added seasonings on lipid oxidation and the Maillard reaction. The accelerated lipid oxidation led to a rapid increase in the levels of most characteristic aldehydes, 1-octen-3-ol, and 2-pentylfuran during the temperature-rising stage (S0-S2) and the simmering stage (S3-S4) in braised pork. However, the addition of seasonings inhibited polyunsaturated fatty acid oxidation, reducing the levels of these lipid-derived aroma compounds during the sauce thickening stage (S5). Heat treatment models of purified fatty acids with and without the addition of seasonings further confirmed that the seasonings inhibited the formation of these aroma compounds due to their high antioxidant activity. Moreover, seasonings could provide abundant Maillard reaction substrates (such as methionine, leucine, and glucose), which promoted the continuous formation of methanethiol and 3-methylbutanal throughout the electromagnetic cooking of braised pork.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"72 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145003427","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