Food Chemistry最新文献_第10页

Melanoidins from stir-frying Atractylodes Macrocephala: Structural characterization, molecular weight distribution, and polyphenol delivery mechanism

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-04-07 DOI: 10.1016/j.foodchem.2025.144238

Wei Li , Yajie Zhang , Xiaoxiao Wang , Yanqing Zhang , Chang-jiang-sheng Lai , Junbo Xie

{"title":"Melanoidins from stir-frying Atractylodes Macrocephala: Structural characterization, molecular weight distribution, and polyphenol delivery mechanism","authors":"Wei Li , Yajie Zhang , Xiaoxiao Wang , Yanqing Zhang , Chang-jiang-sheng Lai , Junbo Xie","doi":"10.1016/j.foodchem.2025.144238","DOIUrl":"10.1016/j.foodchem.2025.144238","url":null,"abstract":"<div><div>This study investigates the chemical composition, structural characteristics, and functional properties of melanoidins from stir-frying <em>Atractylodes Macrocephala</em>. Formed through the Maillard reaction during thermal processing, melanoidins were fractionated into high molecular weight (MLD-2) and low molecular weight (MLD-1) components. The results demonstrated that MLD-2 exhibited greater browning intensity, enhanced antioxidant capacity, and improved polyphenol release in the colon, suggesting promising health benefits. Conversely, MLD-1 demonstrated higher fluorescence intensity and distinct thermal characteristics. Structural analysis using FT-IR, NMR, UV–vis, and fluorescence spectroscopy confirmed that molecular weight plays a crucial role in determining the functional properties of melanoidins. These findings underscore the potential of melanoidins as effective carriers for polyphenol delivery, providing valuable insights into their role in enhancing the bioavailability and therapeutic effects of bioactive compounds, particularly in the context of traditional herbal medicines.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"483 ","pages":"Article 144238"},"PeriodicalIF":8.5,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143789872","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

Comparison of the Pickering emulsifying capacities of myricetin and myricetrin: Experimental and molecular simulation studies

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-04-07 DOI: 10.1016/j.foodchem.2025.144237

Sheng Geng, Jiahui Lu, Yuxiang Wang, Benguo Liu

{"title":"Comparison of the Pickering emulsifying capacities of myricetin and myricetrin: Experimental and molecular simulation studies","authors":"Sheng Geng, Jiahui Lu, Yuxiang Wang, Benguo Liu","doi":"10.1016/j.foodchem.2025.144237","DOIUrl":"10.1016/j.foodchem.2025.144237","url":null,"abstract":"<div><div>Flavonoids can act as emulsifiers, stabilizing Pickering emulsions. However, the relationship between their structure and emulsifying performance remains unclear. In this study, the Pickering emulsifying capacities of myricetrin and myricetin were systematically compared. Molecular dynamics simulations were used to elucidate their interfacial behaviors. The results showed that myricetrin effectively stabilized Pickering emulsions and significantly reduced oil–water interfacial tension (28.40 ± 0.269 mN/m to 21.55 ± 0.95 mN/m), with a tendency to form Pickering emulsion gels at high oil phase volume fraction. Conversely, myricetin exhibited poor emulsifying properties. Moreover, simulation results showed that myricetrin was more dominant at the interface than myricetin, thereby improving interfacial thickness and reducing interfacial tension and formation energy. The radial distribution function revealed the distinct molecular orientations and aggregation of myricetrin and myricetin at the interface, highlighting their differing emulsifying capabilities. This study enriches the Pickering emulsion theory and provides insight into the development of polyphenol-based Pickering emulsions.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"483 ","pages":"Article 144237"},"PeriodicalIF":8.5,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143789875","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 detection techniques and chemometric methods for identifying adulterants in milk and dairy products

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-04-07 DOI: 10.1016/j.foodchem.2025.144202

Norliza Binti Julmohammad , Emeline Tan , Muhammad Rahimi Yusop , Salma Samidin

{"title":"Recent advances in detection techniques and chemometric methods for identifying adulterants in milk and dairy products","authors":"Norliza Binti Julmohammad , Emeline Tan , Muhammad Rahimi Yusop , Salma Samidin","doi":"10.1016/j.foodchem.2025.144202","DOIUrl":"10.1016/j.foodchem.2025.144202","url":null,"abstract":"<div><div>Milk adulteration poses a significant threat to food safety, driven by increasing global demand for milk and dairy products, particularly in developing countries. Supply limitations, compounded by challenges like pandemics and livestock diseases such as mastitis, often lead to unethical practices that compromise product quality and consumer health. Adulterants, including preservatives, non-milk fats, thickening agents, nitrogen-based compounds, and surfactants, are intentionally added to mimic natural properties or enhance the solid-not-fat (SNF) content of milk. Advanced detection techniques, such as spectroscopy, chromatography, biosensors (protein and DNA-based), and electromigration methods like SDS-PAGE, have emerged as critical tools for identifying these adulterants. Innovative approaches, including electrical sensors like electronic noses and tongues, further enhance detection accuracy. This study highlights recent advancements in instrumental techniques alongside the pivotal role of chemometric methods in analyzing complex datasets, improving precision, and ensuring reliable detection, offering insights into current progress, challenges, and opportunities in safeguarding milk integrity.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"483 ","pages":"Article 144202"},"PeriodicalIF":8.5,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143798035","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

Effect of moisture equalization time on the quality of dried pre-tenderized shrimp: Texture, digestibility, and flavor characteristics

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-04-06 DOI: 10.1016/j.foodchem.2025.144242

Xinyi Zhou , Xiangrong Du , Jiangquan Yang , Chunhong Yuan , Zhaohui Qiao , Tao Huang , Wenge Yang , Huamao Wei

引用次数: 0

Efficient and safe removal of free and casein-bound oxytetracycline from milk via pulsed electric field

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-04-06 DOI: 10.1016/j.foodchem.2025.144235

Aying Wen , Kexin Chi , Changjian Li , Shaofeng Yuan , Hang Yu , Yahui Guo , Weirong Yao

{"title":"Efficient and safe removal of free and casein-bound oxytetracycline from milk via pulsed electric field","authors":"Aying Wen , Kexin Chi , Changjian Li , Shaofeng Yuan , Hang Yu , Yahui Guo , Weirong Yao","doi":"10.1016/j.foodchem.2025.144235","DOIUrl":"10.1016/j.foodchem.2025.144235","url":null,"abstract":"<div><div>Oxytetracycline (OTC) residues in milk spontaneously bind to casein, forming casein-OTC complexes that complicate their removal. This study assessed the degradation effect of pulsed electric field (PEF) treatment on OTC, with a particular focus on its protein-bound form. Casein-bound OTC was successfully prepared, and the effectiveness of PEF in removing casein-bound antibiotics was confirmed using DESI-MSI technology. Under optimal treatment conditions, the degradation rates of OTC in casein-free whey (86.30 % – 93.43 %) and milk (82.47 % – 90.31 %) showed no significant difference, further confirming that the removal efficacy of PEF on OTC was unaffected by casein binding. The degradation of OTC in both matrices followed the Hülsheger model. Four major degradation products were identified, involving three distinct pathways: epimerization, demethylation, and deamidation. Furthermore, cytotoxicity assays demonstrated that PEF treatment significantly reduced the overall toxicity of OTC in milk. This study provides an effective and safe strategy for removing OTC residues from milk.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"483 ","pages":"Article 144235"},"PeriodicalIF":8.5,"publicationDate":"2025-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143784823","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

Unraveling the antimicrobial performance and mechanisms of Syzygium aromaticum and Myristica fragrans extracts-based coatings in strawberries storage

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-04-06 DOI: 10.1016/j.foodchem.2025.144246

Haishu Sun , Lei Lei , Shanxue Jiang , Yihan Zhang , Zhiliang Yao

{"title":"Unraveling the antimicrobial performance and mechanisms of Syzygium aromaticum and Myristica fragrans extracts-based coatings in strawberries storage","authors":"Haishu Sun , Lei Lei , Shanxue Jiang , Yihan Zhang , Zhiliang Yao","doi":"10.1016/j.foodchem.2025.144246","DOIUrl":"10.1016/j.foodchem.2025.144246","url":null,"abstract":"<div><div>Food contamination caused by spoilage and pathogenic microorganisms motivates the necessity for natural antimicrobial agents. However, the effectiveness of natural antimicrobial agents as substitutes for chemical preservatives, as well as the underlying microbial mechanisms of their broad-spectrum antibacterial activity, remain unclear. Here, the performance of <em>Syzygium aromaticum</em> and <em>Myristica fragrans</em> extracts in food preservation and the underlying antimicrobial mechanisms were evaluated in comparison with the chemical preservative sodium benzoate. Using strawberry as a representative example, the results showed that <em>S. aromaticum</em> extract had superior preservation efficacy to both <em>M. fragrans</em> extract and sodium benzoate. <em>S. aromaticum</em> extract inhibits spoilage by significantly promoting the proliferation of beneficial microorganisms, which form a protective film on fruit surface, thereby reducing the attachment of spoilage and pathogenic bacteria. This study offers a novel microbiological rationale for using <em>S. aromaticum</em> as a natural alternative to chemical preservatives, enhancing safety and quality of perishable fruits.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"483 ","pages":"Article 144246"},"PeriodicalIF":8.5,"publicationDate":"2025-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143789797","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

Assessment of group B trichothecene contamination in bread: Correlations during breadmaking and gastrointestinal digestion simulation

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-06 DOI: 10.1016/j.foodchem.2025.144248

Andressa Cunha Lemos, Verônica Simões de Borba, Priscila Tessmer Scaglioni, Eliana Badiale-Furlong

{"title":"Assessment of group B trichothecene contamination in bread: Correlations during breadmaking and gastrointestinal digestion simulation","authors":"Andressa Cunha Lemos, Verônica Simões de Borba, Priscila Tessmer Scaglioni, Eliana Badiale-Furlong","doi":"10.1016/j.foodchem.2025.144248","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144248","url":null,"abstract":"This study investigates bioaccessibility and permeation capacity of group B trichothecenes in bread by different parameters of fermentation and baking times. Variables of the experimental design were first fermentation time, second fermentation time and baking time. Results showed that 120-min baking in the 2nd fermentation reduced Nivalenol (NIV), 15-acetyl-deoxynivalenol (15-AcDON) and deoxynivalenol-3-glucoside (DON-3G), whereas 30-min baking increased NIV. In the gastric stage, Deoxynivalenol (DON) and 3-acetyl-deoxynivalenol (3-AcDON) bioaccessibility increased, while DON-3G and 15-AcDON were undetected. In the intestinal stage, high DON-3G levels were detected, but NIV was undetected. Bioaccessible 15-AcDON was correlated with the 1st fermentation time. Permeation rates were 100 % and 91 % in the cases of DON and DON-3G, respectively. This study reinforced the interconvertibility of group B trichothecene forms during bread making and digestion. Merely assessing contaminant concentrations in the final product is not suitable to reflect trichothecene exposure.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"9 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143789878","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

Preservation processes of liquid nitrogen spray freezing technology on Sebastes schlegelii in two stages of freezing and frozen storage: Focusing on changes in water status, protein characterization, texture properties and volatile compounds

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-04-06 DOI: 10.1016/j.foodchem.2025.144210

Weijia Zhang , Zhuyu Yang , Wenjing Zhao , Lianfa Gong , Wentao Liu , He Xu , Lili Sun , Tingwei Zhang , Ya Li , Guiping Wang , Xinxing Xu , Yuanhui Zhao

{"title":"Preservation processes of liquid nitrogen spray freezing technology on Sebastes schlegelii in two stages of freezing and frozen storage: Focusing on changes in water status, protein characterization, texture properties and volatile compounds","authors":"Weijia Zhang , Zhuyu Yang , Wenjing Zhao , Lianfa Gong , Wentao Liu , He Xu , Lili Sun , Tingwei Zhang , Ya Li , Guiping Wang , Xinxing Xu , Yuanhui Zhao","doi":"10.1016/j.foodchem.2025.144210","DOIUrl":"10.1016/j.foodchem.2025.144210","url":null,"abstract":"<div><div>This study explored the preservation process of liquid nitrogen spray freezing (LNSF) technology for <em>Sebastes schlegelii</em> during freezing and frozen storage. The findings demonstrated that <em>Sebastes schlegelii</em> achieved optimal storage quality at −100 °C LNSF technology and −40 °C frozen storage conditions. The −100 °C LNSF group exhibited water holding capacity and water migration patterns closest to the control group, maintaining firm fish texture and myogenic fiber integrity by decresing ice crystal formation by 39.40 %. Furthermore, it suppressed the synthesis of fishy odors and irritants substances, such as heptanal, nonanal and sulfur ethers. The −40 °C frozen storage maintained stable texture, significantly decreasing lipid oxidation and the degradation and aggregation of myofibrillar proteins (MP). This process also preserved protein spatial structure and muscle integrity while minimizing flavor changes. The results indicated that LNSF technology has significant potential to enhance the quality of <em>Sebastes schlegelii</em>.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"482 ","pages":"Article 144210"},"PeriodicalIF":8.5,"publicationDate":"2025-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143784779","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

Insights into the evolution of certain sulfur-containing compounds during artificial ageing of Xinomavro PDO wines

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-06 DOI: 10.1016/j.foodchem.2025.144229

Elli Goulioti, David W. Jeffery, Somaya Sachot, Aurélie Roland, Yorgos Kotseridis

引用次数: 0

Function sulfur nanodots for the detection and discrimination of allura red from food pigments

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-04-06 DOI: 10.1016/j.foodchem.2025.144219

Gege Yue , Yuan Li , Xiaozhen Wang , Yu-e Shi , Meng Jiao , Zhenguang Wang

引用次数: 0