Food Chemistry最新文献_第10页

Microscopic changes and quantitative prediction of wax content in the peel of Korla fragrant pear at different picking maturities 库尔勒香梨不同采摘期果皮蜡含量的微观变化及定量预测

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-26 DOI: 10.1016/j.foodchem.2025.146556

Yuanyuan Liu, Zhengbao Long, Tongzhao Wang, Zhijuan Zhang, Zhanshuai Dong, Beichen Zhang, Shupeng Dong, Siyu Li

{"title":"Microscopic changes and quantitative prediction of wax content in the peel of Korla fragrant pear at different picking maturities","authors":"Yuanyuan Liu, Zhengbao Long, Tongzhao Wang, Zhijuan Zhang, Zhanshuai Dong, Beichen Zhang, Shupeng Dong, Siyu Li","doi":"10.1016/j.foodchem.2025.146556","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146556","url":null,"abstract":"Peel wax of Korla fragrant pears plays a crucial role in preserving shelf life and quality by acting as a protective barrier. This study established a non-destructive method for quantifying epicuticular wax content in Korla fragrant pears by integrating visible and near-infrared (VIS/NIR) spectroscopy with a Crested Porcupine Optimizer–Random Forest (CPO–RF) model. Microstructural analysis indicated progressive densification of the wax layer during fruit maturation, which was strongly correlated with wax accumulation. The optimized CPO–RF model employing multiplicative scatter correction and full-spectrum data achieved superior predictive performance, with a prediction coefficient of determination (<math><mi is=\"true\" mathvariant=\"italic\">Rₚ</mi><mn is=\"true\">2</mn></math>) of 0.9468 and a root mean square error of prediction (<math><mi is=\"true\" mathvariant=\"italic\">RMSEₚ</mi></math>) of 0.0301 g/Kg. A feature-wavelength model based on uninformative variable elimination also exhibited excellent results (<math><mi is=\"true\" mathvariant=\"italic\">Rₚ</mi><mn is=\"true\">2</mn></math> of 0.9390, <math><mi is=\"true\" mathvariant=\"italic\">RMSEₚ</mi></math> of 0.0330 g/Kg), demonstrating potential for rapid, intelligent quality assessment and enhanced postharvest management of Korla fragrant pears.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"93 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145140834","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 insights into β-cyclodextrin-induced structural reorganization and functional enhancement of soybean protein isolate β-环糊精诱导的大豆分离蛋白结构重组和功能增强的分子研究

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-25 DOI: 10.1016/j.foodchem.2025.146541

Javzan Gankhuyag, Munkh-Amgalan Gantumur, Yves Harimana, Akhunzada Bilawal, Blessing Titilayo Ajala, Shuang Zhang, Yang Li

{"title":"Molecular insights into β-cyclodextrin-induced structural reorganization and functional enhancement of soybean protein isolate","authors":"Javzan Gankhuyag, Munkh-Amgalan Gantumur, Yves Harimana, Akhunzada Bilawal, Blessing Titilayo Ajala, Shuang Zhang, Yang Li","doi":"10.1016/j.foodchem.2025.146541","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146541","url":null,"abstract":"This study investigated the interactions between soybean protein isolate (SPI) and β-cyclodextrin (β-CD), focusing on structural changes and functional enhancements. Results revealed that β-CD induces SPI conformational changes by decreasing α-helix, increasing β-structures, and enhancing flexibility via non-covalent interactions. Redshift in the negative peak from 203 to 214 nm as β-CD concentration increased from 0.1 to 1.0 mg/mL. Fluorescence quenching confirmed spontaneous complexation driven by hydrophobic forces. Moderate β-CD concentrations improved the functional and interfacial properties of SPI, whereas higher levels promoted aggregation and diminished performance. Increasing β-CD concentration elevated SPI-β-CD particle size from 197.6 to 310.7 nm and zeta potential from −15.52 to −24.27 mV. SEM confirmed structural rearrangement without compromising material integrity, while molecular docking showed stable complex formation through hydrogen bonding and van der Waals forces. These findings highlight the potential of SPI-β-CD complexes for enhanced functionality in emulsions, delivery systems, and various applications.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"51 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145140907","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

Recent advances in analytical approaches for aroma interaction of fermented foods: A review 发酵食品香气相互作用分析方法研究进展

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-25 DOI: 10.1016/j.foodchem.2025.146544

Xin Li, Gailing Shi, Jia Zheng, Shuang Xing, Lijing Sun, Shiming Shen, Jian Su, Liangcai Lin, Cuiying Zhang

引用次数: 0

Development and characterization of biodegradable films based on carboxymethylcellulose with incorporated eucalyptus (Eucalyptus grandis) nanocellulose 桉树纳米纤维素复合羧甲基纤维素生物降解膜的研制与表征

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-25 DOI: 10.1016/j.foodchem.2025.146532

Jessica Brito Santos Ferraz, Jéssica Santos de Oliveira, Esaul Lucas Oliveira, Cristiane Patrícia de Oliveira

{"title":"Development and characterization of biodegradable films based on carboxymethylcellulose with incorporated eucalyptus (Eucalyptus grandis) nanocellulose","authors":"Jessica Brito Santos Ferraz, Jéssica Santos de Oliveira, Esaul Lucas Oliveira, Cristiane Patrícia de Oliveira","doi":"10.1016/j.foodchem.2025.146532","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146532","url":null,"abstract":"Biodegradable and/or renewable-source polymers, such as carboxymethylcellulose (CMC), have emerged as a sustainable alternative to replace conventional plastics, which constitute a significant portion of accumulated environmental waste. However, compared to petroleum-derived polymers, these materials have some limitations, such as high water solubility, weaker mechanical properties, and lower water vapor and oxygen permeability. Thus, new technologies, such as incorporating nanomaterials like nanocellulose, can help produce stronger CMC materials with improved properties. In this study, CMC films incorporated with eucalyptus (Eucalyptus grandis) nanocellulose at concentrations of 5 %, 10 %, 20 %, and 30 % (relative to the CMC mass) were produced using the casting method. These films were evaluated for solubility, moisture content, water vapor permeability, thickness, optical, mechanical, and thermal properties and biodegradability. FTIR spectra showed molecular and chemical interactions between CMC and nanocellulose. Thickness, moisture content and water vapor permeability remained unchanged, while solubility increased for films with 10 and 20 % of nanocellulose. Young's modulus was improved to 6791.7 MPa in the 30 % nanocellulose film. All samples exhibited four main stages of mass loss 20 °C and 61 °C, 64 °C and 202 °C, 232 °C and 497 °C, 499 °C and 525 °C and also exhibited transparency of about 60 % and low opacity. Furthermore, film ‘s biodegradability was verified and lasted 10 days for films containing nanocellulose. Changes in film properties can be explained by chemical and molecular interactions between CMC and nanocellulose in the films. It is concluded that the addition of nanocellulose is advantageous for improving some characteristics of CMC films.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"17 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145134603","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

Study on the effects of representative spice polyphenols on the in vitro digestive properties of tilapia myofibrillar protein and its mechanism of action: based on physical and chemical properties and enzyme activity 代表性香料多酚对罗非鱼肌纤维蛋白体外消化性能的影响及其作用机制研究：基于理化性质和酶活性

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-25 DOI: 10.1016/j.foodchem.2025.146391

Zirui Fu, Jun Li, Ya Wei, Jianwei Cen, Huan Xiang, Xiao Hu, Chunsheng Li, Yanyan Wu, Shengjun Chen, Yongqiang Zhao, Hui Huang, Shuxian Hao

{"title":"Study on the effects of representative spice polyphenols on the in vitro digestive properties of tilapia myofibrillar protein and its mechanism of action: based on physical and chemical properties and enzyme activity","authors":"Zirui Fu, Jun Li, Ya Wei, Jianwei Cen, Huan Xiang, Xiao Hu, Chunsheng Li, Yanyan Wu, Shengjun Chen, Yongqiang Zhao, Hui Huang, Shuxian Hao","doi":"10.1016/j.foodchem.2025.146391","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146391","url":null,"abstract":"Food flavorings are essential components in processing due to their safety, efficacy, and additional flavour and nutritional benefits. To investigate the effects of polyphenolic compounds in flavorings on protein digestibility, this study selected five high-concentration phenolic compounds (quercetin, 8-gingerol, naringin, apigenin, and ferulic acid) from flavorings to prepare protein-polyphenol complexes. Simulated gastrointestinal digestion results showed that protein digestibility was significantly reduced after polyphenol binding; SEM and AFM revealed that protein structure was disrupted by polyphenol addition; FT-IR confirmed changes in secondary structure, particularly a reduction in α-helix content. Fluorescence spectroscopy, molecular docking, and molecular dynamics results indicated that polyphenols bind to proteins via non-covalent bonds, exhibiting quenching effects on fluorescent amino acid residues in proteins; two-dimensional and three-dimensional spectroscopy and molecular docking confirmed that the five phenolic compounds bind to digestive enzymes via hydrogen bonds and hydrophobic interactions, causing static fluorescence quenching of digestive enzymes and reducing their digestive activity. This study provides insights into the interaction mechanisms between plant-derived polyphenols, tilapia protein, and proteases at the physicochemical and enzymatic activity levels, which may help expand the application of tilapia protein-polyphenol complexes in the food industry and provide a basis for the development and optimization of tilapia processed foods.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"93 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145140909","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

Leveraging pre-trained computer vision models for accurate classification of meat freshness 利用预训练的计算机视觉模型对肉类新鲜度进行准确分类

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-25 DOI: 10.1016/j.foodchem.2025.146430

Marcelo M. Hidalgo, Robson C. Lima, Elisabete A. De Nadai Fernandes, Márcio A. Bacchi, Gabriel A. Sarriés

{"title":"Leveraging pre-trained computer vision models for accurate classification of meat freshness","authors":"Marcelo M. Hidalgo, Robson C. Lima, Elisabete A. De Nadai Fernandes, Márcio A. Bacchi, Gabriel A. Sarriés","doi":"10.1016/j.foodchem.2025.146430","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146430","url":null,"abstract":"Increasing concerns about food quality and safety have led to research into ways to assess meat freshness. Advances in deep learning, particularly image classification, enable up new possibilities for fast and non-destructive methods of evaluating meat properties. This study explored a novel approach for classifying meat freshness based on image data by leveraging features extracted from pre-trained deep convolutional neural networks (DCNNs), followed by random encoding of aggregated deep activation maps (RADAM). The encoded features were subsequently used to train traditional machine learning (ML) classifiers. This approach yielded state-of-the-art results, with classification metrics ranging from 93 to 100 % when classifying beef and chicken meat freshness across three datasets and under multiple hyperparameter settings. Not only does this surpass the performance reported in literature, but it also offers a simpler and more efficient methodology. Findings suggest that the proposed approach could be a practical and effective solution for industry deployment.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"19 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145134601","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

Immobilized pigeon pea urease on chitosan-PEG biocomposite for concurrent urea sensing in milk and blood samples 壳聚糖-聚乙二醇生物复合材料固定化鸽豌豆脲酶在牛奶和血液样品中同时检测尿素

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-25 DOI: 10.1016/j.foodchem.2025.146509

Prince Kumar, Aditya Ghosal, Arvind M. Kayastha

{"title":"Immobilized pigeon pea urease on chitosan-PEG biocomposite for concurrent urea sensing in milk and blood samples","authors":"Prince Kumar, Aditya Ghosal, Arvind M. Kayastha","doi":"10.1016/j.foodchem.2025.146509","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146509","url":null,"abstract":"The ubiquitous hydrolytic enzyme urease converts urea into ammonia and carbon dioxide, making it an essential indicator for dairy product quality and kidney health. We developed a biocomposite sensor to meet this diagnostic necessity. This innovation strategically incorporates pigeon pea seed urease into chitosan-PEG. We verified our predicted model with a 91.30 % immobilization efficiency via our thorough process. The immobilized urease showed strong catalytic activity, with a Vmax of 3194 μmol/min/mg and a Km of 0.373 mM. Optimal activity was observed at 90 °C and pH 8.0. Additionally, it exhibited exceptional operational stability, maintaining 56 % activity over 200 days at 4 °C and 60 % reusability over 11 cycles. The sensor showed a wide linear detection range (5–400 mg/dL) with high sensitivity (LOD 3.10 (±0.155) mg/dL, LOQ 10.36 (±0.510) mg/dL). Its high selectivity (Ksel < 0.08) ensures precise urea detection in complex milk and blood matrices. This stable and reproducible biocomposite is a breakthrough in dairy and healthcare analytical tools.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"73 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145140905","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

Umami-enhancing peptides from Acetes chinensis: Insights into taste mechanism through multiligand docking with T1R1/T1R3 通过与T1R1/T1R3的多配体对接，了解酸菜鲜味增强肽的味觉机制

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-25 DOI: 10.1016/j.foodchem.2025.146538

Jianwei Zhu, Li Liang, Ziwen Kang, Jiaqi Chen, Qiuyu Zhu, Baoguo Sun, Yuyu Zhang

{"title":"Umami-enhancing peptides from Acetes chinensis: Insights into taste mechanism through multiligand docking with T1R1/T1R3","authors":"Jianwei Zhu, Li Liang, Ziwen Kang, Jiaqi Chen, Qiuyu Zhu, Baoguo Sun, Yuyu Zhang","doi":"10.1016/j.foodchem.2025.146538","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146538","url":null,"abstract":"This study aimed to explore the umami-enhancing peptides from Acetes chinensis powder (ACP) and their interactions with umami receptors. ACP contained abundant taste substances including free amino acids (90.12 mg/g), nucleotides (6.92 mg/g), organic acids (218.05 mg/g), and peptides (92.03 mg/g). Twelve peptides were detected and screened as potential umami peptides, with ELR, VEAL, and VEL exhibiting notable umami-enhancing effects. Sensory evaluation showed that detection thresholds of the three umami-enhancing peptides were 1.11, 1.71, and 1.00 mmol/L, respectively, and their R values (0.41–0.45) indicated synergistic enhancement of umami with monosodium glutamate. Multiligand molecular docking demonstrated that peptides and glutamate synergistically bind to the umami receptor and enhance umami perception by retaining partial key binding sites and establishing new interactions. Results offer insights into the molecular mechanisms underlying umami enhancement by peptides and highlight the potential of ACP-derived umami peptides as natural flavor enhancers in the food industry.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"17 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145134600","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

An efficient and fast strategy for the ratiometric detection and differentiation of nitrophenols using triple-excited carbon dots under neutral conditions 中性条件下三激发碳点快速检测和鉴别硝基酚的方法

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-09-25 DOI: 10.1016/j.foodchem.2025.146535

Liwei Gao , Dingfeng Wang , Siting Peng , Wendi Xiao , Xinru Liu , Houwen Hu , Ting Zhang , Xuan Leng , Da Chen

{"title":"An efficient and fast strategy for the ratiometric detection and differentiation of nitrophenols using triple-excited carbon dots under neutral conditions","authors":"Liwei Gao , Dingfeng Wang , Siting Peng , Wendi Xiao , Xinru Liu , Houwen Hu , Ting Zhang , Xuan Leng , Da Chen","doi":"10.1016/j.foodchem.2025.146535","DOIUrl":"10.1016/j.foodchem.2025.146535","url":null,"abstract":"<div><div>Nitrophenols, essential chemical feedstocks, are released into the ecosystem during food production. Given their toxicity, persistence and health risks, accurate visual field analyzers for nitrophenols are essential. Herein, we synthesize novel triple-excited carbon dots (TE-CDs) and design an excitation-driven ratiometric detection method to quantitatively determine and distinguish nitrophenols under neutral conditions. Specifically, the excitation intensities of TE-CDs are selectively quenched by the localization of inner filter effect in the presence of nitrophenols. Nitrophenols can be divided into 4-nitrophenol, 3-nitrophenol and 2-nitrophenol with detection limits of 78 nM, 115 nM and 96 nM. In addition, mixed nitrophenols can be further distinguished by means of hierarchical cluster analysis and linear discriminant analysis with high reliability. Furthermore, a smartphone-integrated sensor with a TE-CDs-based film is designed, demonstrating commendable accuracy and precision in actual applications. Consequently, this study presents a robust methodology for in situ monitoring and intelligent sensing of nitrophenols under neutral conditions.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"495 ","pages":"Article 146535"},"PeriodicalIF":9.8,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145140842","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

Boosting health: Candida phyllophila J14–4 fermentation enhances angiotensin-converting enzyme inhibition and antihypertensive properties in wheat wort 促进健康：葡萄假丝酵母J14-4发酵增强小麦麦汁中的血管紧张素转换酶抑制和降压特性

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-25 DOI: 10.1016/j.foodchem.2025.146533

Xing Guo, Maomao Wang, Yifan Cheng, Zeyu Hu, Yahong Yuan, Tianli Yue

引用次数: 0