Food Chemistry最新文献

Effect of convective drying temperature and tray load density on bioactive compounds, antioxidant properties, and functional quality of radish Sango microgreens 对流干燥温度和托盘装载密度对萝卜桑戈微青菜生物活性成分、抗氧化性能和功能品质的影响

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-17 DOI: 10.1016/j.foodchem.2025.144810

Mahendra Gunjal, Atul Khalangre, Mansuri M. Tosif, Jyoti Singh, Sawinder Kaur, Riaz Ullah, Prasad Rasane

{"title":"Effect of convective drying temperature and tray load density on bioactive compounds, antioxidant properties, and functional quality of radish Sango microgreens","authors":"Mahendra Gunjal, Atul Khalangre, Mansuri M. Tosif, Jyoti Singh, Sawinder Kaur, Riaz Ullah, Prasad Rasane","doi":"10.1016/j.foodchem.2025.144810","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144810","url":null,"abstract":"This study examined the effects of convective drying parameters, including temperature (40, 50, and 60 °C) and tray loading density (0.057 and 0.113 g/cm2), on the bioactive compounds, antioxidant properties, and structural characteristics of radish sango microgreens powder. Drying at 50 °C with 0.057 g/cm2 preserved the highest anthocyanins (43.23 μmol/100 g), phenolics (189.45 mg GAE/100 g), and antioxidant activities (DPPH 43.13 %, and FRAP 10.80 μmol TE/g), while drying at 50 °C with 0.113 g/cm2 preserved the highest flavonoids (5.86 mg QUE/100 g) and ascorbic acid (239.18 mg/100 g) of radish sango microgreens. Degradation kinetics followed a first-order model, with thermal sensitivity varying among compounds. FTIR analysis revealed functional groups linked to bioactive compounds, while SEM showed flake-like particles enhancing solvent interaction. These findings highlight the significance of controlled drying in retaining functional and structural qualities, supporting the potential of radish sango microgreens in functional food and pharmaceuticals applications.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"233 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144067368","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

Designing food matrix structure by adjusting the ratio of soluble/insoluble wheat bran dietary fiber to mitigate the inhibition on wheat protein digestion: Application in noodles 通过调节麦麸可溶性/不溶性膳食纤维比例设计食物基质结构以减轻对小麦蛋白消化的抑制：在面条中的应用

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-17 DOI: 10.1016/j.foodchem.2025.144773

Lingfang Zhang, Qianyi Jiang, Binghua Sun, Xiaoxi Wang, Sen Ma

引用次数: 0

Novel bispecific monoclonal antibody-based dual-analyte immunochromatographic strip for the detection of aflatoxin B1 and ochratoxin A in cereal samples 基于双特异性单克隆抗体的双分析物免疫层析试纸条检测谷物样品中黄曲霉毒素B1和赭曲霉毒素A

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-17 DOI: 10.1016/j.foodchem.2025.144762

Shih-Wei Wu, Wei Hong Tai, Chia-Yu Hsieh, Biing-Hui Liu, Feng-Yih Yu

引用次数: 0

Impacts of soy protein isolate hydrolysates on gel properties of high-protein soy yogurt 大豆分离蛋白水解物对高蛋白大豆酸奶凝胶特性的影响

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-17 DOI: 10.1016/j.foodchem.2025.144759

Ziyi Li, Anan Xie, Yizhe Yan, Chunhong Piao, Aoxiang Lan, Siwen Wang, Jianfeng Wu, Xiang Fang

引用次数: 0

Black tea addition enhances the aroma release of rose petals by activating related pathways during the scenting process 红茶的添加通过激活香味过程中的相关通路来增强玫瑰花瓣的香气释放

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-17 DOI: 10.1016/j.foodchem.2025.144801

Yueling Zhao, Liuyi Chen, Jinlin Bian, Faxin Li, Yuanyuan Wang, Hongyu Zhou, Zihan Ma, Ping Xu, Xiao Du

{"title":"Black tea addition enhances the aroma release of rose petals by activating related pathways during the scenting process","authors":"Yueling Zhao, Liuyi Chen, Jinlin Bian, Faxin Li, Yuanyuan Wang, Hongyu Zhou, Zihan Ma, Ping Xu, Xiao Du","doi":"10.1016/j.foodchem.2025.144801","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144801","url":null,"abstract":"This study investigated the aroma-releasing mechanism of rose during the scenting process with black tea. By quantitative descriptive analysis of sensory evaluations, it was found that 20-h scenting optimized the floral fragrance accumulation while minimizing the undesirable green odors. Meanwhile, neryl alcohol, citronellol, rose oxide, geraniol, linalool, phenethyl alcohol, neryl acetate, citronellyl acetate, eugenol, methyleugenol, and phenethyl acetate were identified as the dominant contributors to the aroma profiles of rose black tea and rose petals. Notably, methylerythritol phosphate (MEP) metabolism, specifically enzymes such as 1-deoxy-D-xylulose-5-phosphate synthase (DXS), alcohol acyltransferase (AAT), and linalool synthase (LIS), and phenylalanine metabolism are the crucial pathways for the key aroma volatile synthesis. Interestingly, we found the introduction of black tea was able to early stimulate those enzymes and then activate the related metabolic pathways to facilitate the emission of rose aromatics, which were subsequently adsorbed by the tea base, yielding a floral-rich rose black tea.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"16 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144067365","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 characterization of avenanthramide-loaded bilosomes: Bile salt-incorporated liposomes as a cholesterol substitute for enhanced oral delivery 含avenanthramide的胆汁酸脂质体的发展和特性：胆汁盐脂质体作为胆固醇的替代品，增强口服递送

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-17 DOI: 10.1016/j.foodchem.2025.144809

Eunwoo Jeong, Youjin Baek, Hyeon Gyu Lee

{"title":"Development and characterization of avenanthramide-loaded bilosomes: Bile salt-incorporated liposomes as a cholesterol substitute for enhanced oral delivery","authors":"Eunwoo Jeong, Youjin Baek, Hyeon Gyu Lee","doi":"10.1016/j.foodchem.2025.144809","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144809","url":null,"abstract":"Avenanthramide (AVN), a phenolamide unique to oats, offers health benefits but is limited in application due to poor solubility, instability, and low bioavailability. This study developed bilosomes (AOE-BL) by incorporating bile salts into liposomes (AOE-LP) as a cholesterol substitute to enhance the oral delivery of AVN-enriched oat extract (AOE). AOE-BL exhibited smaller particle sizes and higher encapsulation efficiency than AOE-LP. Both formulations significantly increased AVN solubility by 2.74-fold and 2.71-fold, respectively, compared to free AOE while preventing heat-induced degradation. AOE-BL demonstrated superior stability under acidic conditions, with less pronounced changes in particle size and zeta potential than AOE-LP. After in vitro digestion, AOE-BL achieved significantly higher bioaccessibility (77.31 ± 3.31 %) than AOE-LP (67.21 ± 2.37 %) and free AOE (55.69 ± 3.43 %). Cellular uptake studies in Caco-2 enterocytes revealed that bile salts enhanced intracellular uptake compared to cholesterol. These findings highlight the potential of AOE-BL as an effective oral delivery system for AVN.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"75 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144067432","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

Molecular mechanism of succinylation-mediated inhibition of heat-induced egg white protein aggregation: Structural characterization and molecular dynamics simulations 琥珀酰化介导的热诱导蛋清蛋白聚集抑制的分子机制：结构表征和分子动力学模拟

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-17 DOI: 10.1016/j.foodchem.2025.144807

Gan Hu, Xuan Yao, Xinyue Huang, Yuting Du, Wenlong Xu, Jinqiu Wang, Fang Geng

{"title":"Molecular mechanism of succinylation-mediated inhibition of heat-induced egg white protein aggregation: Structural characterization and molecular dynamics simulations","authors":"Gan Hu, Xuan Yao, Xinyue Huang, Yuting Du, Wenlong Xu, Jinqiu Wang, Fang Geng","doi":"10.1016/j.foodchem.2025.144807","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144807","url":null,"abstract":"Thermal aggregation of food proteins poses a significant challenge in liquid food systems, limiting their practical applications in food processing and formulation. This study investigates the mechanism by which succinylation enhances the thermal stability of egg white proteins (EWP). The results demonstrated succinylation effectively prevented heat-induced aggregation (90 °C, 30 min), maintaining over 80 % light transmittance. Molecular dynamics simulations revealed that succinylation disrupted key salt bridges (eg., K62-E254, E14-K227) and increased polar surface area from 13,836 to 20,338 Å2, significantly altering protein-protein and protein-solvent interactions. These molecular changes were further confirmed by increased zeta potential (from −17.5 mV to −36.8 mV), enhanced β-sheet content (27.4 % to 40.0 %), and reduced surface hydrophobicity. As a result, the size of heat-induced aggregates decreased dramatically from 113.19 μm to 196.17 nm. These findings provide novel insights into the molecular basis of succinylation-enhanced protein thermal stability, offering valuable strategies for improving protein functionality in liquid food systems.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"8 1","pages":"144807"},"PeriodicalIF":8.8,"publicationDate":"2025-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144083288","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

Advancing food fortification with kinetics: Stabilizing vitamin D3 through calcium carbonate-based vehicles 推进食品强化动力学：通过碳酸钙为基础的载体稳定维生素D3

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-17 DOI: 10.1016/j.foodchem.2025.144811

Dijana Jelić, Milan Vraneš, Saša Zeljković, Suzana Veličković, Filip Veljković, Aleksandar Cvetkovski, Biljana Pejova, Snežana Papović

{"title":"Advancing food fortification with kinetics: Stabilizing vitamin D3 through calcium carbonate-based vehicles","authors":"Dijana Jelić, Milan Vraneš, Saša Zeljković, Suzana Veličković, Filip Veljković, Aleksandar Cvetkovski, Biljana Pejova, Snežana Papović","doi":"10.1016/j.foodchem.2025.144811","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144811","url":null,"abstract":"The addition of vitamin D3 in food products is an important health strategy. The vitamin D is heat, moisture, oxidation and pH sensitive. Given the complexity and diversity of food matrices, the use of various encapsulation strategies can more effectively address the need for vehicle system, that ensure the long-term chemical and physical stability of vitamin D. Calcium carbonate-based vehicle, modified with polyvinyl alcohol (PVA) and D-α-tocopherol succinate, were synthesized and loaded with vitamin D3 (D3/X/CaCO3). The vehicle has a form of beadlet designed to protect vitamin D3. The obtained nanostructured D3/X/CaCO3 demonstrated the desirable characteristics for powdered food matrix-vitamin D based, such as: enhanced thermal stability of vitamin D3, efficient loading, and an extended shelf-life. A detailed analysis of the physicochemical behavior of vitamin D, both structurally and kinetically, was provided presenting the fully functionalized pre-food model systems. The proposed kinetic perspective could serve as a roadmap for vitamin D₃ stability.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"35 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144067369","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}

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Utilisation of stir Bar Sorptive extraction for the analysis of biogenic amines in wines 用搅拌棒吸附萃取法分析葡萄酒中的生物胺

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-17 DOI: 10.1016/j.foodchem.2025.144775

Olga Vyviurska, Roksolana Fromel, Rocio Vidal Pellegrino, Adriano A. Gomes, Ivan Špánik

引用次数: 0

Improving the quality of solidified yogurt with high-voltage electric field-treated chestnut short amylose/protein composite nanoparticles 高压电场处理板栗短直链淀粉/蛋白质复合纳米颗粒提高固化酸奶品质的研究

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-17 DOI: 10.1016/j.foodchem.2025.144791

Jie Zhong, Caie Wu, Tingting Li, Gongjian Fan, Dandan Zhou, Xiaojing Li

{"title":"Improving the quality of solidified yogurt with high-voltage electric field-treated chestnut short amylose/protein composite nanoparticles","authors":"Jie Zhong, Caie Wu, Tingting Li, Gongjian Fan, Dandan Zhou, Xiaojing Li","doi":"10.1016/j.foodchem.2025.144791","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144791","url":null,"abstract":"Starch/protein composite nanoparticles have significant potential as gel modifiers for solidified yogurt. This study employed a high-voltage electric field to treat chestnut short amylose, which was then combined with three proteins to produce composite nanoparticles. The physicochemical properties of the nanoparticles and their effects on the quality of solidified yogurt were systematically investigated. The results indicated that high-voltage electric field treatment significantly improved starch nanoparticle uniformity, reducing size distribution from 0.375 to 0.172, and enhanced the thermal stability of short amylose-protein composite nanoparticles. Notably, the short amylose/soybean protein isolate (10:7.5, w/w) composite nanoparticles exhibited a peak temperature of 108.5 °C. When incorporated into solidified yogurt, the storage modulus at an angular frequency of 35 rad/s exceeded 85 Pa, representing a 131.75 % increase over the control. These findings underscore the potential of high-voltage electric field-treated short amylose/protein composite nanoparticles as highly effective gel modifiers for solidified yogurt.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"61 1","pages":"144791"},"PeriodicalIF":8.8,"publicationDate":"2025-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144083286","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