Food Chemistry最新文献

Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef. 全面的食品组学分析揭示了影响牛肉香味产生的关键脂质。

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2024-12-15 Epub Date: 2024-08-22 DOI: 10.1016/j.foodchem.2024.140954

Longzhu Zhou, Yimeng Ren, Yujie Shi, Shijie Fan, Liyuan Zhao, Miaomiao Dong, Jing Li, Youyou Yang, Yanan Yu, Qingyu Zhao, Junmin Zhang, Chaohua Tang

{"title":"Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef.","authors":"Longzhu Zhou, Yimeng Ren, Yujie Shi, Shijie Fan, Liyuan Zhao, Miaomiao Dong, Jing Li, Youyou Yang, Yanan Yu, Qingyu Zhao, Junmin Zhang, Chaohua Tang","doi":"10.1016/j.foodchem.2024.140954","DOIUrl":"10.1016/j.foodchem.2024.140954","url":null,"abstract":"Lipids are vital precursors to beef aroma compounds, but the exact lipid molecules influencing aroma generation remain unconfirmed. This study employs gas chromatography-olfactometry-mass spectrometry and absolute quantitative lipidomics to identify beef's aroma and lipid profiles and to examine lipid alterations post-thermal processing. The aim is to understand the role of lipids in aroma generation during beef's raw-to-cooked transition. Eighteen key aroma compounds were identified as significant contributors to the aroma of beef. 265 lipid molecules were quantified accurately, and we found that triglycerides containing C18:1 or C18:2 chains, such as TG(16:0_18:1_18:1), TG(16:0_18:1_18:2), TG(16:0_16:1_18:1), as well as phosphatidylcholine and phosphatidylethanolamine containing PC(16:1e_20:4), PC(16:0e_20:4), PC(18:2e_18:2), and PE(16:1e_20:4), played important roles in the generation of key aroma compounds in beef. C18:1, C18:2, C18:3, and C20:4 were key substrates for the formation of aroma compounds. In addition, lysophosphatidylcholine and lysophosphatidylethanolamine containing unsaturated fatty acid chains may serve as important aroma retainers.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142071588","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

Biochemical mechanism of chlorine dioxide fumigation in inhibiting Ceratocystis fimbriata and black rot in postharvest sweetpotato. 二氧化氯熏蒸抑制收获后甘薯中的 Ceratocystis fimbriata 和黑腐病的生化机理。

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2024-12-15 Epub Date: 2024-08-22 DOI: 10.1016/j.foodchem.2024.140952

Xinghua Lu, Shixin Yu, Bo Yu, Lijuan Chen, Yuwei Wang, Yiping Huang, Guoquan Lu, Jiyu Cheng, Yuge Guan, Liqing Yin, Mingyi Yang, Linjiang Pang

{"title":"Biochemical mechanism of chlorine dioxide fumigation in inhibiting Ceratocystis fimbriata and black rot in postharvest sweetpotato.","authors":"Xinghua Lu, Shixin Yu, Bo Yu, Lijuan Chen, Yuwei Wang, Yiping Huang, Guoquan Lu, Jiyu Cheng, Yuge Guan, Liqing Yin, Mingyi Yang, Linjiang Pang","doi":"10.1016/j.foodchem.2024.140952","DOIUrl":"10.1016/j.foodchem.2024.140952","url":null,"abstract":"The inhibitory properties and underlying mechanism of chlorine dioxide (ClO2) fumigation on the pathogen Ceratocystis fimbriata (C. fimbriata) and resultant sweetpotato black rot were investigated in vitro and in vivo. Results revealed that the ClO2 fumigation effectively inhibited fungal growth and induced obvious morphological variation of C. fimbriata mycelia. Furthermore, the mycelial membrane suffered damage, as evidenced by a significant increase in malondialdehyde content and the leakage of protein and nucleic acid from mycelia cells, accompanied by a marked decrease in ergosterol content. Additionally, ClO2 fumigation caused spores cell membrane damage, a notable decrease in spore viability, and induced cell apoptosis as indicated by reductions in spore germination rate, two fluorescence staining observations, and flow cytometry analysis. Moreover, the decay diameter of sweetpotato black rot lesions decreased significantly after ClO2 fumigation, and the growth of C. fimbriata was also inhibited. These findings present a novel and effective technology for inhibiting the progression of sweetpotato black rot.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142071587","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

Microplasma-assisted construction of cross-linked network hierarchical structure of NiMoO₄ nanorods @NiCo-LDH nanosheets for electrochemical sensing of non-enzymatic H₂O₂ in food. 微等离子体辅助构建交联网络分层结构的 NiMoO4 纳米棒 @NiCo-LDH 纳米片，用于电化学传感食品中的非酶促 H2O2。

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2024-12-15 Epub Date: 2024-08-21 DOI: 10.1016/j.foodchem.2024.140940

Junchun Guo, Jiaying Wu, Li Xu, Xiangwei Yuan, Chao Tan, Qian Wang, Xiaoli Xiong

{"title":"Microplasma-assisted construction of cross-linked network hierarchical structure of NiMoO4 nanorods @NiCo-LDH nanosheets for electrochemical sensing of non-enzymatic H2O2 in food.","authors":"Junchun Guo, Jiaying Wu, Li Xu, Xiangwei Yuan, Chao Tan, Qian Wang, Xiaoli Xiong","doi":"10.1016/j.foodchem.2024.140940","DOIUrl":"10.1016/j.foodchem.2024.140940","url":null,"abstract":"The accumulation of small doses of hydrogen peroxide (H2O2) into food can cause many diseases in the human body, and it is urgent to develop efficient detection methods of H2O2. Herein, the hierarchical structure composite of NiCo-LDH nanosheets crosslinked NiMoO4 nanorods was grown in situ on carbon cloth (NiMoO4 NRs@NiCo-LDH NSs/CC) by micro-plasma assisted hydrothermal method. Thanks to the synergistic effect of three metals and (NiMoO4 NRs@NiCo-LDH NSs/CC) provided by nanorods/nanosheets hierarchical structure, NiMoO4 NRs@NiCo-LDH NSs/CC exposes more active sites and achieves rapid electron transfer. The H2O2 electrochemical sensor was constructed as the working electrode with a linear range of 1 μmol L-1 to 9.0 mmol L-1 and detection limit of 112 nmol L-1. In addition, the sensor has been successfully applied to the detection of H2O2 in food samples, the recovery rate is 95.2%-106.62%, RSD < 4.89%.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142054423","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 potential of dried Ginkgo Biloba leaves as a novel ingredient in fermented beverages of enhanced flavour and antioxidant properties. 干银杏叶作为一种新型发酵饮料配料，具有增强风味和抗氧化特性的潜力。

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2024-12-15 Epub Date: 2024-08-28 DOI: 10.1016/j.foodchem.2024.141018

Patrycja Biernacka, Katarzyna Felisiak, Iwona Adamska

引用次数: 0

Extraction of egg yolk lipids via salt-induced synergistic heat treatment: Fabrication, characterization and flavor analysis. 通过盐诱导协同热处理提取蛋黄脂：制作、表征和风味分析。

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2024-12-15 Epub Date: 2024-08-22 DOI: 10.1016/j.foodchem.2024.140958

Xuejing Gao, Tingting Tang, Junhua Li, Luping Gu, Cuihua Chang, Yujie Su, Yanjun Yang

{"title":"Extraction of egg yolk lipids via salt-induced synergistic heat treatment: Fabrication, characterization and flavor analysis.","authors":"Xuejing Gao, Tingting Tang, Junhua Li, Luping Gu, Cuihua Chang, Yujie Su, Yanjun Yang","doi":"10.1016/j.foodchem.2024.140958","DOIUrl":"10.1016/j.foodchem.2024.140958","url":null,"abstract":"In this study, the oxidation of egg yolk lipids (EYL) by salt-induced heat and non-heat treatments was investigated for quality and flavor. The correlation between physicochemical properties, lipid oxidation and antioxidant activity was modeled using partial least squares discriminant analysis (PLS-DA). The results indicated that the prolonged salt-induced synergistic heat treatment produced the highest level of lipid oxidation, antioxidant activity and oil exudation, along with the lowest level of polyunsaturated fatty acid content. In addition, higher contents of pyrazines and fewer acid species were detected, which was not the case with the salt-free heat treatment. In total, 14 identical volatile organic compounds (VOCs) were produced, yet their overall flavor profiles determined by the electronic nose would remain dramatically distinguished. Therefore, heat treatment was particularly critical for lipid oxidation and the generation of aromatic compounds, implying that heat-treated EYL induced by salt is a flavor component with good antioxidant potential.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142078692","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

Interfacial engineering of Pickering emulsions stabilized by pea protein-alginate microgels for encapsulation of hydrophobic bioactives. 用豌豆蛋白-海藻酸盐微凝胶稳定的皮克林乳液的界面工程，以封装疏水性生物活性物质。

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2024-12-01 Epub Date: 2024-08-05 DOI: 10.1016/j.foodchem.2024.140761

Xiaojia Yan, Xiaoke Peng, David Julian McClements, Cuicui Ma, Xuebo Liu, Fuguo Liu

{"title":"Interfacial engineering of Pickering emulsions stabilized by pea protein-alginate microgels for encapsulation of hydrophobic bioactives.","authors":"Xiaojia Yan, Xiaoke Peng, David Julian McClements, Cuicui Ma, Xuebo Liu, Fuguo Liu","doi":"10.1016/j.foodchem.2024.140761","DOIUrl":"10.1016/j.foodchem.2024.140761","url":null,"abstract":"This study aims to investigate the effects of interfacial layer composition and structure on the formation, physicochemical properties and stability of Pickering emulsions. Interfacial layers were formed using pea protein isolate (PPI), PPI microgel particles (PPIMP), a mixture of PPIMP and sodium alginate (PPIMP-SA), or PPIMP-SA conjugate. The encapsulation and protective effects on different hydrophobic bioactives were then evaluated within these Pickering emulsions. The results demonstrated that the PPIMP-SA conjugate formed thick and robust interfacial layers around the oil droplet surfaces, which increased the resistance of the emulsion to coalescence, creaming, and environmental stresses, including heating, light exposure, and freezing-thawing cycle. Additionally, the emulsion stabilized by the PPIMP-SA conjugate significantly improved the photothermal stability of hydrophobic bioactives, retaining a higher percentage of their original content compared to those in non-encapsulated forms. Overall, the novel protein microgels and the conjugate developed in this study have great potential for improving the physicochemical stability of emulsified foods.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141974719","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 "Differences in proteomic profiles and immunomodulatory activity of goat and cow milk fat globule membrane" Food Chemistry 455 (2024) 139885. 山羊和牛奶脂肪球膜的蛋白质组特征和免疫调节活性差异 "的更正，《食品化学》455 (2024) 139885。

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2024-12-01 Epub Date: 2024-08-09 DOI: 10.1016/j.foodchem.2024.140665

Hui Jiang, Han Gong, Qin Li, Lili Zhao, Biao Liu, Jingxin Gao, Xueying Mao

引用次数: 0

Retention of bioactive compounds during technological steps of the production of bread enriched with roasted buckwheat hulls. 生产富含烤荞麦壳的面包的工艺步骤中生物活性化合物的保留。

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2024-12-01 Epub Date: 2024-07-29 DOI: 10.1016/j.foodchem.2024.140645

Małgorzata Wronkowska, Henryk Zieliński, Natalia Bączek, Joanna Honke, Joanna Topolska

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Corrigendum to "Effect of extraction method on the calcium binding capacity of faba bean globulin fractions at various pH", [Food Chemistry, Volume 458, 15 November 2024, 140176]. 不同 pH 值下提取方法对蚕豆球蛋白组分钙结合能力的影响》，[《食品化学》，第 458 卷，2024 年 11 月 15 日，140176]更正。

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2024-12-01 Epub Date: 2024-07-25 DOI: 10.1016/j.foodchem.2024.140537

Tiffany Amat, Ali Assifaoui, Johann Buczkowski, Juliana V C Silva, Christophe Schmitt, Rémi Saurel

引用次数: 0

Quercetin encapsulation and release using rapid CO₂-responsive rosin-based surfactants in Pickering emulsions. 在皮克林乳液中使用快速二氧化碳响应松香基表面活性剂封装和释放槲皮素。

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2024-11-15 Epub Date: 2024-07-18 DOI: 10.1016/j.foodchem.2024.140528

Hanwen Wang, Jiawei Wang, Hangyuan Zhang, Xinyang Wang, Xiaoping Rao

{"title":"Quercetin encapsulation and release using rapid CO2-responsive rosin-based surfactants in Pickering emulsions.","authors":"Hanwen Wang, Jiawei Wang, Hangyuan Zhang, Xinyang Wang, Xiaoping Rao","doi":"10.1016/j.foodchem.2024.140528","DOIUrl":"10.1016/j.foodchem.2024.140528","url":null,"abstract":"Emulsion-based delivery systems are extensively employed for encapsulating functional active ingredients, protecting them from degradation, and enhancing bioavailability and release efficiency. Here, a CO2-responsive surfactant synthesized from rosin displays rapid responsiveness to CO2 at room temperature, transitioning reversibly switches between active and inactive states multiple times. The dual tertiary amines on the rosin rigid structure contributes to its CO2 sensitivity. When in its active cationic form, in conjunction with silica nanoparticles, it exhibits desired Pickering emulsification performance across various oil phases. In the Pickering emulsion loaded with quercetin, the encapsulation efficiency and loading efficiency reached 80.50% and 0.69%, respectively, with stability lasting at least 30 days. The system provides robust protection for quercetin against external factors, such as UV and heat, revealing sustained release effects. This study investigated the potential of using rosin-based CO2-responsive surfactants alongside nanoparticles to design stable Pickering emulsion systems for active substance encapsulation and sustained release.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141756140","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