Food Chemistry最新文献

{"title":"Corrigendum to \"Preparation of Pickering emulsion gels based on κ-carrageenan and covalent crosslinking with EDC: Gelation mechanism and bioaccessibility of curcumin\" [Food Chem. 357 (2021) 129726].","authors":"Bao Zhang, Ran Meng, Xiao-Long Li, Wen-Jie Liu, Jie-Shun Cheng, Wu Wang","doi":"10.1016/j.foodchem.2026.151866","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.151866","url":null,"abstract":"","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":" ","pages":"151866"},"PeriodicalIF":10.4,"publicationDate":"2026-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149340124","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 partial salt substitution with lily powder on surimi gel quality: Saltiness perception, textural properties, and oral processing","authors":"Meiqi Dang, Jiarui Xu, Yike Xue, Shanbai Xiong, Ru Liu, Tao Yin, Juan You","doi":"10.1016/j.foodchem.2026.151932","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.151932","url":null,"abstract":"This study investigated the effects of three lily powders (<ce:italic>Lilium brownii</ce:italic> var. <ce:italic>viridulum</ce:italic>, LBV; <ce:italic>Lilium davidii</ce:italic> var. <ce:italic>unicolor</ce:italic>, LDU; and <ce:italic>Lilium lancifolium</ce:italic>, LL) and partial salt replacement with lily powder on the textural properties, saltiness perception, and sensory attributes of surimi gels. All three lily powders improved textural properties and enhanced saltiness perception, with LDU exhibiting the greatest salt-reduction efficacy. Partial substitution of salt with 20–40% LDU effectively maintained saltiness perception and umami intensity while significantly improving textural properties of surimi gels. The enhancement of saltiness perception in surimi gels was mainly associated with basic amino acids, organic acids, and mineral components in LDU. Furthermore, oral processing analysis revealed that LDU substitution promoted gel fragmentation, increased salivary secretion and K<ce:sup loc=\"post\">+</ce:sup> release, enhanced umami, and maintained saltiness. These findings provide a promising strategy for reducing sodium utilization in surimi products while maintaining desirable texture and saltiness.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"9 1","pages":"151932"},"PeriodicalIF":8.8,"publicationDate":"2026-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149367874","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":"Hydrophobicity driven retention and removability of pesticide residues in cowpea from field application to fresh-cut processing","authors":"Haiguang Tan, Shengfan Chen, Xinruitong Liu, Nan Ban, Jianxun Li, Qianqian Li","doi":"10.1016/j.foodchem.2026.151869","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.151869","url":null,"abstract":"Predicting pesticide removability during fresh-cut processing remains challenging because residues are governed by aqueous partitioning and cuticular wax interactions. This study investigated five pesticides in cowpea by integrating field dissipation, processing factors, molecular docking, physicochemical descriptors, and dietary risk assessment. All pesticides followed first-order dissipation kinetics, with half-lives of 1.72–5.51 days at recommended and elevated doses. Washing and draining reduced residues by 11.6–57.7%, and refrigerated storage caused additional reductions of 7.5–56.5% within 3 days. Hydrophilic pesticides were more readily removed, whereas lipophilic macrolides showed processing resistance. Docking binding energy and log <ce:italic>Kow</ce:italic> showed similar associations with pesticide removal during washing and draining across the five pesticides. Chronic and acute hazard quotients remained below acceptable thresholds. Across the five pesticides, log <ce:italic>Kow</ce:italic> was strongly associated with residue reduction during washing and draining and may serve as a preliminary descriptor of removability.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"16 1","pages":"151869"},"PeriodicalIF":8.8,"publicationDate":"2026-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149367992","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":"Modulation of techno-functional characteristics in low-fat meat emulsions by resistant starch-polysaccharide complexes: Impacts of polysaccharide charge type","authors":"Xixi Wang, Dongyue Liu, Fei Hu, Fan Yang, Wenshu Zheng, Zhongkai Zhou","doi":"10.1016/j.foodchem.2026.151912","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.151912","url":null,"abstract":"Complexes composed of resistant starch (RS) and polysaccharides with different charge characteristics (cationic chitosan, RS-CS; anionic xanthan gum, RS-XG; neutral konjac glucomannan, RS-KGM) were constructed and their effects on the techno-functional attributes of low-fat pork meat emulsions were investigated. The complexes presented reduced short-range and long-range molecular order. When incorporated into low-fat meat emulsions, three complexes (especially RS-XG) remarkably improved water-binding ability and emulsifying stability, manifested as the transformation from free water toward immobilized water, which in turn contributed to notable increases in L* and W compared with low-fat control. RS-CS and RS-KGM favored the construction of dense gel microstructure with dispersed fat droplets by enhancing hydrophobic interactions, hydrogen bonding, disulfide crosslinks and <ce:italic>β</ce:italic>-sheet, enabling the hardness and chewiness of low-fat pork emulsions to approach or even surpass those of the high-fat group. This work offers theoretical insights into the quality regulation of low-fat meat products through pre-assembled polysaccharide complexes.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"504 1","pages":"151912"},"PeriodicalIF":8.8,"publicationDate":"2026-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149367876","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":"Water content-dependent interactions between sunflower lecithin and vinyl phenols in cold-pressed flaxseed oil and their effect on oxidative stability","authors":"Natalia Mikołajczak, Małgorzata Tańska","doi":"10.1016/j.foodchem.2026.151975","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.151975","url":null,"abstract":"Cold-pressed flaxseed oil is highly susceptible to oxidation due to its high α-linolenic acid content. Although phospholipids and phenolic antioxidants influence lipid oxidation in bulk oils, the role of water in shaping their interactions remains unclear. This study evaluated the combined effects of sunflower lecithin (0.1 and 0.3 g/100 g) and two vinyl phenols (4-vinylsyringol and 4-vinylguaiacol) on the oil oxidative stability at three water contents (0.06, 0.1, 0.3 g/100 g) under accelerated oxidation. 4-Vinylsyringol alone generally exhibited stronger antioxidant activity than 4-vinylguaiacol, more effectively inhibiting oxidation and preserving α-linolenic acid and bioactive compounds. Lecithin addition preferentially enhanced the antioxidant efficiency of 4-vinylguaiacol, with lecithin–4-vinylguaiacol mixtures promoting retention of linoleic acid, sterols and carotenoids (particularly at higher water contents) and specific lecithin–4-vinylsyringol mixtures more effectively limiting peroxide formation (particularly at lower water contents). These findings identify water content as a critical determinant of antioxidant performance in bulk oils.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"25 1","pages":"151975"},"PeriodicalIF":8.8,"publicationDate":"2026-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149367871","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":"Effect of fatty acid unsaturation on the quality and digestive performance of type-V resistant starch in low-fat meat emulsions","authors":"Xixi Wang, Fei Hu, Dongyue Liu, Wenshu Zheng, Fan Yang, Zhongkai Zhou","doi":"10.1016/j.foodchem.2026.151853","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.151853","url":null,"abstract":"Type-V resistant starch (RS5) consisting of high-amylose maize starch (HAMS) and C18 fatty acids with varying unsaturation (stearic acid, SA; oleic acid, OA; linoleic acid, LA; α-linolenic acid, ALA) was constructed and its effects on the quality and digestive properties of low-fat meat emulsions were evaluated. All RS5 remarkably ameliorated water mobility, emulsification, color, texture and post-digestive antioxidant activities of low-fat meat emulsions. The HAMS-SA and HAMS-OA effectively enhanced storage modulus, gel hardness and network density via reinforcing <ce:italic>β</ce:italic>-sheet, hydrogen and disulfide bonds, which thus apparently reduced free amino groups and free fatty acids release, manifesting stronger inhibitions on protein and fat digestion of meat emulsions. With elevated fatty acid unsaturation, HAMS-LA and HAMS-ALA still improved quality attributes of meat emulsions, whereas their digestive inhibitions were almost negligible. Overall, fatty-acid unsaturation is a pivotal factor modulating the quality and digestive performance of RS5 as fat substitutes in fat-reduced meat products.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"62 1","pages":"151853"},"PeriodicalIF":8.8,"publicationDate":"2026-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149367877","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":"LC-HRMS-based target, suspect and non-target screening of Greek peaches and nectarines: pesticide occurrence, transformation products and dietary risk assessment","authors":"Vasileios D. Alampanos, Lelouda-Athanasia Koronaiou, Styliani Petromelidou, Anthia D. Gkantou, Theocharis G. Danis, Dimitra A. Lambropoulou","doi":"10.1016/j.foodchem.2026.151939","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.151939","url":null,"abstract":"Peaches and nectarines (<ce:italic>Prunus persica</ce:italic>) are widely consumed stone fruits requiring comprehensive residue monitoring. Herein, an integrated LC-HRMS workflow combining target, suspect, and non-target screening was applied to 74 samples collected from the two major Greek production subregions. Target analysis enabled the quantification of 22 pesticide residues with cyprodinil, tebuconazole, difenoconazole, boscalid, fludioxonil, etofenprox, and pyraclostrobin among the most frequently detected. Comparison with EU MRLs showed only two slight exceedances, corresponding to 2.7% of samples, below the recent EFSA-reported average. Target-driven suspect screening, supported by literature-derived MS data, retention time prediction, and in silico MS/MS fragmentation, enabled the tentative annotation of nine transformation products associated with five pesticides. Non-target screening expanded chemical characterization by annotating emerging contaminants and endogenous compounds. Dietary risk assessment indicated acute and chronic exposure below toxicological reference values, suggesting no appreciable consumer risk. The workflow demonstrates the value of integrated LC-HRMS for pesticide monitoring and broader chemical profiling.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"14 1","pages":"151939"},"PeriodicalIF":8.8,"publicationDate":"2026-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149367872","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":"Off-flavor formation via non-enzymatic lipid autoxidation in cold-stored potato mash and its inhibition by polyphenols","authors":"Yan Hu, Mengyi Lin, Daotong Li, Chen Ma, Li Dong, Yinghua Luo, Xiaosong Hu, Fang Chen","doi":"10.1016/j.foodchem.2026.151916","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.151916","url":null,"abstract":"Flavor deterioration of potato mash during storage at 4 °C for 7 days was investigated, focusing on non-enzymatic lipid autoxidation and a polyphenol-based inhibition strategy. Integrating gas chromatography-olfactometry (GC-O) and volatile dynamics, eight characteristic off-flavor compounds derived from polyunsaturated fatty acid (PUFA) oxidation were identified, including hexanal, (<ce:italic>E,E</ce:italic>)-2,4-decadienal, and (<ce:italic>E,E</ce:italic>)-2,4-nonadienal. Following thermal inactivation of lipoxygenase (LOX), PUFA degradation was coupled with transient lipid hydroperoxide (LPO) accumulation. Subsequently, Mantel tests and regiospecific cleavage analysis revealed that homolytic β-scission of hydroperoxide intermediates contributes to off-flavor generation, while low temperature kinetically traps (<ce:italic>E,Z</ce:italic>)-isomers. Furthermore, a defatting model demonstrated the precursor dependence, showing that free fatty acid (FFA) depletion reduced hexanal by &gt;99.6%, attenuating volatile deterioration. Finally, adding tea polyphenol extract (TPE, 0.3 g/kg) reduced lipid oxidation and inhibited these volatiles. These findings provide a scientific basis for off-flavor control and quality preservation in high-moisture starch-based matrices.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"15 1","pages":"151916"},"PeriodicalIF":8.8,"publicationDate":"2026-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149367653","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":"Camel–plant protein blends modulate protein digestibility and peptidomic profiles under simulated infant gastrointestinal conditions (part I)","authors":"Nada S. Zamzam, Masataka Wakayama, Tatsuki Ogura, Priti Mugdil, Nidhi Bansal, Sajid Maqsood","doi":"10.1016/j.foodchem.2026.151890","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.151890","url":null,"abstract":"This study evaluated the gastrointestinal digestion of camel milk, chickpea, and oat proteins and their blends using a static <ce:italic>in vitro</ce:italic> model representative of infants aged 6–12 months. Proteolysis was assessed through amino acid release, SDS-PAGE, particle size distribution (PSD), confocal laser scanning microscopy (CLSM), and peptidomic profiling. The camel–chickpea blend (CCP) exhibited synergistic digestion, releasing the highest concentration of amino acids (9093 nmol/g) and 692 peptides, exceeding all individual and blended protein systems. PSD and CLSM analyses revealed extensive aggregate breakdown and homogeneous digestion products, indicating enhanced enzyme accessibility. In contrast, the camel–oat blend (CO) displayed antagonistic digestion, with lower amino acid release (8141 nmol/g), the lowest peptide count among blends (338 peptides), and persistent aggregates that restricted proteolytic access. All blends generated peptides absent from the corresponding single-source digests, while minor protein fractions contributed substantially to overall peptide diversity, highlighting the importance of protein compatibility during infant digestion.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"24 1","pages":"151890"},"PeriodicalIF":8.8,"publicationDate":"2026-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149367654","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":"Insights into corn phenolamides: chemical profiling, quantification in whole-grain corn products, and thermal effects","authors":"Salar Hafez-Ghoran, Shengmin Sang","doi":"10.1016/j.foodchem.2026.151947","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.151947","url":null,"abstract":"Corn (maize; <ce:italic>Zea mays</ce:italic> L.) is a staple food for over one billion people and a source of phenolamides, an under-characterized class of phytochemicals relevant to bioactivity and processing-driven sensory traits. We mapped the phenolamide chemical space of whole-grain corn products using UHPLC-HRMS/MS coupled with Global Natural Products Social Molecular Networking (GNPS) and targeted MS/MS annotation. Twenty-eight phenolamides spanning seven amine-conjugate subclasses (putrescine, cadaverine, spermidine, spermine, tyramine, tryptamine, and serotonin) were annotated based on their MS/MS fragmentation patterns in positive ion mode. Characteristic neutral losses of 137, 160, and 176 Da supported the annotation of tyramine-, tryptamine-, and serotonin-derived conjugates, respectively. Notably, this study represents the first report of feruloyl tyramine and feruloyl serotonin in whole grains and provides evidence for a putative reduced analog of the macrocyclic spermine conjugate chaenorpine, tentatively assigned as dihydrochaenorpine. Major phenolamides were synthesized, structurally confirmed by MS/MS and NMR, and used to develop a LC-MS quantification workflow applied to commercial products (corn grits, cornmeal, popcorn, frozen corn, and freeze-dried corn). Nineteen phenolamides were quantified. Di-<ce:italic>p</ce:italic>-coumaroyl spermidine (diCouSpd), chaenorpine, and diferuloyl putrescine (diFerPut) were dominant constituents. Chaenorpine was most abundant in corn grits (34.91–151.22 mg/100 g), while diCouSpd and related spermidine phenolamides were highest in popcorns (92.23–327.36 mg/100 g). Both classes occurred at trace or negligible levels in frozen and freeze-dried corn, likely reflecting sweet-corn varietal origin. Putrescine-derived phenolamides were also elevated in popcorns (9.57–34.29 mg/100 g) and lower levels in frozen and freeze-dried products. Thermal experiments showed transient increases under moderate heating and popping, whereas severe/prolonged heating caused compound-class-dependent losses, particularly among spermidine/spermine conjugates. These findings expand the phenolamide diversity of whole-grain corn and provide a processing-relevant framework for optimizing retention of bioactive phenolamides in corn products.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"19 1","pages":"151947"},"PeriodicalIF":8.8,"publicationDate":"2026-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149367631","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}