Food Chemistry最新文献

Machine learning models for terroir classification and blend similarity prediction: A proof-of-concept to enhance cocoa quality evaluation 用于风土分类和混合相似性预测的机器学习模型：提高可可质量评估的概念验证

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-03 DOI: 10.1016/j.foodchem.2025.144620

Eloisa Bagnulo, Felizzato Giorgio, Caratti Andrea, Cristian Bortolini, Chiara Cordero, Carlo Bicchi, Erica Liberto

引用次数: 0

Examining the role of polyphenols in the in vitro starch hydrolysis of gluten free enriched flatbreads 研究多酚在无麸质富面饼体外淀粉水解中的作用

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-03 DOI: 10.1016/j.foodchem.2025.144456

Maria Santamaria, Raquel Garzon, Adriana Skendi, Maria Papageorgiou, Cristina M. Rosell

{"title":"Examining the role of polyphenols in the in vitro starch hydrolysis of gluten free enriched flatbreads","authors":"Maria Santamaria, Raquel Garzon, Adriana Skendi, Maria Papageorgiou, Cristina M. Rosell","doi":"10.1016/j.foodchem.2025.144456","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144456","url":null,"abstract":"Polyphenols have been often related with reducing starch digestibility. Gluten free breads are rich in starch, their enrichment in phenolic acids can modulate starch digestibility. Aim is to evaluate the effect of three powdered ingredients (artichoke, tomato, lemon) at varying concentrations (2, 5, and 10 g/100 g) on the technological and in vitro digestibility of gluten free flatbreads (FB). The polyphenols profile content of the FB was quantified, and they were correlated with in vitro starch digestion parameters. The incorporation of artichoke, tomato, lemon powders in FB reduced luminosity and hardness. Specific phenolic compounds were identified in artichoke FB (apigenin-7-O-glucoside, syringic acid, catechin gallate, luteolin-7-O-glucoside, and luteolin-7-O-rutinoside), and in lemon FB (eriocitrin and hesperidin). The principal component analysis indicated that lemon-enriched FB exhibited the lowest starch hydrolysis, potentially due to its acidic pH and polyphenols content. These functional ingredients provide a promising alternative to obtain innovative gluten free bakery products.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"44 1","pages":"144456"},"PeriodicalIF":8.8,"publicationDate":"2025-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143901399","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

O-phenylenediamine triggered two-step sequential fluorescence-enhanced sensor for speciation of Cr(VI)/Cr(III) in red wine/waters and photoreduction of Cr(VI) 邻苯二胺触发两步序列荧光增强传感器测定红葡萄酒/水中Cr(VI)/Cr（III）的形态及Cr（VI）的光还原

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-02 DOI: 10.1016/j.foodchem.2025.144601

Jiahui Li, Yiwei Wu

{"title":"O-phenylenediamine triggered two-step sequential fluorescence-enhanced sensor for speciation of Cr(VI)/Cr(III) in red wine/waters and photoreduction of Cr(VI)","authors":"Jiahui Li, Yiwei Wu","doi":"10.1016/j.foodchem.2025.144601","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144601","url":null,"abstract":"Speciation of Cr(VI)/Cr(III) and degradation of Cr(VI) with high toxicity to Cr(III) are required. We constructed a technique of o-phenylenediamine (OPD) triggered two-step sequential fluorescence-enhanced sensor for speciation of Cr(VI)/Cr(III) and photoreduction of Cr(VI). With Fe<img alt=\"single bond\" src=\"https://sdfestaticassets-us-east-1.sciencedirectassets.com/shared-assets/55/entities/sbnd.gif\" style=\"vertical-align:middle\"/>N chelation between Fe3O4 QDs and OPD, the fluorescence intensity of Fe3O4 QDs was not only enhanced by 1.5 times, but that of Fe3O4 QDs/OPD sensor further increased by Cr(VI), and showed no response to Cr(III). Hence, OPD is the key triggered factor for establishing the sensor, and the detection limit of Cr(VI) by Fe3O4 QDs/OPD sensor was 2.44 μg L−1. Furthermore, under the irradiation at 385 nm, Fe3O4 QDs were activated and generated e−, which played a leading role in the reduction of Cr(VI) to Cr(III). The reduction efficiency of Cr(VI) was over 99 % within 2 h. This work provides an efficient, green and convenient method for rapid monitoring and treatment of Cr(VI).","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"41 1","pages":"144601"},"PeriodicalIF":8.8,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143901529","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

Optimization and characterization of a novel oleofoam using mixed structuring agents based on sheep tail stearin, glycerol monostearate, and sorbitan monostearate 以羊尾硬脂酸、单硬脂酸甘油和单硬脂酸山梨糖为基础的混合结构剂对新型泡沫油的优化和表征

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-05-02 DOI: 10.1016/j.foodchem.2025.144605

Maryam Abdollahi , Sayed Amir Hossein Goli , Nafiseh Soltanizadeh , Federico Basso , Sonia Calligaris

{"title":"Optimization and characterization of a novel oleofoam using mixed structuring agents based on sheep tail stearin, glycerol monostearate, and sorbitan monostearate","authors":"Maryam Abdollahi , Sayed Amir Hossein Goli , Nafiseh Soltanizadeh , Federico Basso , Sonia Calligaris","doi":"10.1016/j.foodchem.2025.144605","DOIUrl":"10.1016/j.foodchem.2025.144605","url":null,"abstract":"<div><div>Oleofoam is an innovative aerated system for designing low-fat lipid-based food products. This study optimized oleofoam formulation by adjusting sheep tail stearin (STS; 15–35 wt%), glycerol monostearate (GMS; 0–10 wt%), and sorbitan monostearate (SMS; 0–10 wt%) proportions using an optimal mixture design. The best formulations giving oleogels with maximum oil binding capacity (>93.4 %) and intermediate hardness (3.0–9.4 N), and oleofoams with high overrun (56.7–92.4 %) and stability after 7 days (95.5–99.4 %) resulted from those containing 27 wt% STS and 8 wt% GMS/SMS was selected for further analysis. Mixed oleogels exhibited two crystallization peaks, with GMS/SMS as nuclei for more crystal formation, leading to greater G'LVR than STS-based control sample. After whipping, STS-GMS-based oleofoam displayed uniformly smaller air bubbles (30.42 μm) within oil network, stable against heating up to 50 °C. It also maintained ultrastability (>97 %) during 40 days, with air incorporation not affecting oxidative stability.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"486 ","pages":"Article 144605"},"PeriodicalIF":8.5,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143897631","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

Caffeine detection in green tea and coffee samples using nanoelectronic device based on bimetallic FeNi-metal organic framework 基于双金属feni -金属有机骨架的纳米电子装置检测绿茶和咖啡样品中的咖啡因

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-02 DOI: 10.1016/j.foodchem.2025.144615

, , Pranjal Chandra

引用次数: 0

Screening of antioxidant peptides from soy protein isolate: In vitro activity validation and structure-activity relationships investigation through quantum chemical calculations 大豆分离蛋白抗氧化肽的筛选：体外活性验证及量子化学构效关系研究

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-02 DOI: 10.1016/j.foodchem.2025.144616

Zhiyi Chen, Yuting Xia, Guizhao Liang

{"title":"Screening of antioxidant peptides from soy protein isolate: In vitro activity validation and structure-activity relationships investigation through quantum chemical calculations","authors":"Zhiyi Chen, Yuting Xia, Guizhao Liang","doi":"10.1016/j.foodchem.2025.144616","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144616","url":null,"abstract":"Soy protein isolate (SPI) holds significant potential for providing antioxidant peptides. In this study, we optimized the hydrolysis conditions to obtain SPI hydrolysates with high antioxidant activity. Subsequently, we isolated, identified and screened three antioxidant peptides through ultrafiltration, liquid chromatography-tandem mass spectrometry and bioinformatics methods, respectively. Among them, DHHDPIMPYL demonstrated higher antioxidant activity. Quantum chemical analysis further revealed the key antioxidant activity sites as N1-H2 for SPDIFNPQ, N1-H2 for SSPDIFNPQ, and O145-H146, N48, and S107 for DHHDPIMPYL. Additionally, these antioxidant peptides maintained cellular redox balance by clearing reactive oxygen species (ROS), increasing the ratio of reduced glutathione (GSH) to oxidized glutathione (GSSG), and activating glutathione peroxidase (GSH-Px) activity. Our results highlight the value of quantum chemistry methods in elucidating the antioxidant mechanisms of peptides and support the potential application of SPI-derived peptides as promising antioxidants in the food industry.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"111 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143897997","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

Advanced highly precise simultaneous electrochemical detection of toxic azo dyes with Nanoengineered yttrium Iron oxide decorated functionalized carbon nanofibers 利用纳米工程氧化铁钇修饰的功能化纳米碳纤维对有毒偶氮染料进行高精度同步电化学检测

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-02 DOI: 10.1016/j.foodchem.2025.144607

Dhayanithi Senthilkumar, Chih-Yu Kuo, Samar A. Aldossari, Mani Govindasamy

{"title":"Advanced highly precise simultaneous electrochemical detection of toxic azo dyes with Nanoengineered yttrium Iron oxide decorated functionalized carbon nanofibers","authors":"Dhayanithi Senthilkumar, Chih-Yu Kuo, Samar A. Aldossari, Mani Govindasamy","doi":"10.1016/j.foodchem.2025.144607","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144607","url":null,"abstract":"It is essential to monitor the concentration of synthetic coloring agents in food and beverages due to their potential severe side effects on human health. In this study, yttrium iron oxide (YFO) nanoparticles were synthesized via a hydrothermal method, followed by modification with functionalized carbon nanofibers (f-CNF) through a simple sono-chemical process. The synthesized YFO/f-CNF was thoroughly characterized using various analytical techniques. Concurrent electrochemical detection of sunset yellow (SSY) and tartrazine (TRT) was achieved using a glassy carbon electrode modified with the YFO/f-CNF nanocomposite, enabling highly effective detection of SSY and TRT in food samples. Under optimized conditions, the modified electrode demonstrates a wide linear range (0.05 μM – 466.15 μM) and very low limits of detection (LOD) for SSY (1.5 nM) and TRT (3.2 nM). Additionally, the modified electrode exhibits significantly higher sensitivity (7.23 μAμM−1 cm−2) for SSY and (3.01 μAμM−1 cm−2) for TRT compared to other reported values. This work showcases excellent sensitivity and selectivity, capable of identifying trace amounts of azo dyes in complex food matrices such as fruit juices, soft drinks, and packaged foods. The sensor's performance in real food samples, including both beverages and solid food products, was comparable to traditional high-performance liquid chromatography (HPLC), with a strong correlation in detection limits and accuracy (95.7–99.1 %). Furthermore, the sensor demonstrated exceptional stability and reproducibility in food matrix analysis, providing a reliable and efficient tool for routine monitoring of azo dye contamination in food and beverage industries.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"8 1","pages":"144607"},"PeriodicalIF":8.8,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143901524","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

Formulation and characterization of protein-based complexes for nutrient delivery: Impact of polysaccharides on the encapsulation of curcumin with ovalbumin 营养输送蛋白质复合物的配方和表征：多糖对卵白蛋白包封姜黄素的影响

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-02 DOI: 10.1016/j.foodchem.2025.144617

Shulan Xiao, Dong Uk Ahn

引用次数: 0

Improvement of water retention and storage quality of frozen sea bass fillets and its molecular mechanism through ectoine 利用异托碱改善冷冻黑鲈鱼片保水保鲜品质及其分子机制

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-02 DOI: 10.1016/j.foodchem.2025.144623

Zheng Chen, Wenhui Zhang, Huarui Yang, Yinfan Zhu, Jiaqiang Zhu, Yuwei Wu, Xiaoju Chen

引用次数: 0

Metal-organic framework UiO-66-NH2 functionalized polydopamine-modified magnetic multi-walled carbon nanotubes for convenient magnetic solid-phase extraction of sixteen quinolones 金属有机骨架UiO-66-NH2功能化聚多巴胺修饰磁性多壁碳纳米管用于十六种喹诺酮类药物的磁固相萃取