Food Chemistry最新文献_第10页

A plant protein-based fat texturizer: Enzymatic bioproduction and application in non-fat yogurt. 植物蛋白脂肪增构剂：酶法生物合成及其在脱脂酸奶中的应用。

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-10-01 Epub Date: 2026-07-31 DOI: 10.1016/j.foodchem.2026.150642

Ishita Ghosh, Federico Harte, Yi Zhang

引用次数: 0

Concentration-dependent modulation of the aroma profile of Jiang-flavor Baijiu by isoamyl alcohol through noncovalent interactions with key aroma compounds 异戊醇通过与关键香气化合物的非共价相互作用对江味白酒香气特征的浓度依赖性调节

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2026-10-01 DOI: 10.1016/j.foodchem.2026.151460

Wei Zhang,Chuan-Qiang Gao,De-Zheng Guo,Guan-Ru Si,Mansi Niu,Wen-Qing Zhang,Zhen-Ming Lu,Li-Juan Chai,Hong-Yu Xu,Song-Tao Wang,Cai-Hong Shen,Zheng-Hong Xu,Xiao-Juan Zhang

引用次数: 0

Corrigendum to "Oxidation-driven oil release in liquid salted egg yolks: mechanistic roles of NaCl and free radicals" [Food Chem. 522 (2026) 150106]. “液体咸蛋黄中氧化驱动的油脂释放：NaCl和自由基的机制作用”[食品化学，522(2026)150106]的勘误表。

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-09-30 Epub Date: 2026-07-01 DOI: 10.1016/j.foodchem.2026.150180

Jing Guo, Ke Tian, Jiaxuan Ma, Yongguo Jin

引用次数: 0

Exogenous 3-Hydroxy-4-methoxycinnamic acid inhibits browning in fresh-cut pear flesh 外源性3-羟基-4-甲氧基肉桂酸抑制鲜切梨果肉褐变

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2026-09-28 DOI: 10.1016/j.foodchem.2026.151294

Yong Ding, Xiangzhan Zhang, Yanan Wang, Suke Wang, Yanli Su, Long Wang, Huabai Xue

{"title":"Exogenous 3-Hydroxy-4-methoxycinnamic acid inhibits browning in fresh-cut pear flesh","authors":"Yong Ding, Xiangzhan Zhang, Yanan Wang, Suke Wang, Yanli Su, Long Wang, Huabai Xue","doi":"10.1016/j.foodchem.2026.151294","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.151294","url":null,"abstract":"Fresh-cut pears are highly susceptible to oxidative browning during postharvest storage, which seriously deteriorates fruit quality and nutritional value. Although 3-Hydroxy-4-methoxycinnamic acid (HMCA) is a phenolic metabolite with established antioxidant properties, its inhibitory effects on enzymatic browning remains unexplored compared to conventional antioxidants. In this study, fresh-cut pear slices were treated with exogenous HMCA, and its effects on quality deterioration and browning progression were investigated. Results indicated that HMCA effectively maintained fruit quality, suppressed the increase in browning index, reduced the accumulation of reactive oxygen species (ROS) and malondialdehyde (MDA), and retarded the degradation of ascorbic acid (AsA). Meanwhile, HMCA enhanced the activities of superoxide dismutase (SOD) and catalase (CAT), inhibited the activities of polyphenol oxidase (PPO) and peroxidase (POD), and modulated the expression of genes involved in phenolic metabolism and antioxidant defense. Furthermore, overexpression of <ce:italic>PbrC4H</ce:italic> delayed browning, whereas silencing of this gene accelerated browning. Collectively, these findings demonstrate that HMCA mitigates browning in fresh-cut pears via regulating the phenylpropanoid pathway, thereby providing a theoretical basis for the development of novel natural preservatives for fresh-cut fruits.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"4 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149085820","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 the ripening stage on the hot-air drying behavior of tomato (Solanum lycopersicum L.): Cell wall polysaccharides, ultrastructure, and mechanisms of bioactive and flavor evolution 成熟期对番茄热风干燥行为的影响：细胞壁多糖、超微结构、生物活性和风味演化机制

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2026-09-26 DOI: 10.1016/j.foodchem.2026.151277

Xiao-Xiao Niu, Huan Li, Yu-Ting Ding, Wei-Peng Zhang, Ming-Qiang Xu, Feng-Lun Zhang, Cheng Zhang, Jun Zhang, Jing-Shou Zhang, Hong-Wei Xiao

{"title":"Effect of the ripening stage on the hot-air drying behavior of tomato (Solanum lycopersicum L.): Cell wall polysaccharides, ultrastructure, and mechanisms of bioactive and flavor evolution","authors":"Xiao-Xiao Niu, Huan Li, Yu-Ting Ding, Wei-Peng Zhang, Ming-Qiang Xu, Feng-Lun Zhang, Cheng Zhang, Jun Zhang, Jing-Shou Zhang, Hong-Wei Xiao","doi":"10.1016/j.foodchem.2026.151277","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.151277","url":null,"abstract":"Industrial tomato drying is strongly influenced by ripening stage. This study evaluated mature green, breaker, and red tomatoes for physicochemical traits, cell-wall polysaccharides, microstructure, drying behavior, bioactives, and volatiles. With ripening, polygalacturonase and pectin methylesterase activities increased, water- and chelator-soluble pectins accumulated, Na₂CO₃-soluble pectin and hemicellulose declined, and SEM/TEM observations showed apparent parenchyma loosening and middle-lamella blurring. Red ripe tomatoes had higher effective moisture diffusivity than mature green fruit (1.62 × 10<ce:sup loc=\"post\">−9</ce:sup> vs 1.30 × 10<ce:sup loc=\"post\">−9</ce:sup> m<ce:sup loc=\"post\">2</ce:sup>/s) and 24.44% shorter drying time. Lycopene increased after ripening and drying, total phenolic equivalents rose with maturity on a dry-matter basis, and ascorbic acid declined after drying. Electronic-nose and HS-SPME-GC–MS analyses indicated maturity-dependent volatile fingerprints, with breaker tomatoes enriched in tentatively annotated aroma-related aldehydes and esters. These findings underscore maturity-based grading as a vital strategy to balance drying efficiency, nutritional quality, and flavor development.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"4 1","pages":"151277"},"PeriodicalIF":8.8,"publicationDate":"2026-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149085848","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

Co-production of gelatin, hydroxyapatite and calcium-binding peptides from Tilapia scales: Structural characteristics and physicochemical properties 罗非鱼鱼鳞联合生产明胶、羟基磷灰石和钙结合肽：结构特征和理化性质

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2026-09-25 DOI: 10.1016/j.foodchem.2026.151321

Ming Cheng, Yuhan Zhao, Xiujie Yu, Lulu Zhu, Tingting Yang, Yan Fan, Hu Hou

{"title":"Co-production of gelatin, hydroxyapatite and calcium-binding peptides from Tilapia scales: Structural characteristics and physicochemical properties","authors":"Ming Cheng, Yuhan Zhao, Xiujie Yu, Lulu Zhu, Tingting Yang, Yan Fan, Hu Hou","doi":"10.1016/j.foodchem.2026.151321","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.151321","url":null,"abstract":"A novel co-production strategy was developed to valorize tilapia scale waste into gelatin (TSG), hydroxyapatite (TSHA), and calcium-binding peptides. TSG was obtained by hot-water extraction, and the residues were calcined at 700 °C for 3 h to produce TSHA, which served as a self-prepared affinity medium. Alkaline protease hydrolysis yielded the highest calcium-binding capacity (CBC, 4.86 μg/mg). After TSHA-based affinity purification, the recovered fraction (THAC) showed improved CBC (5.71 μg/mg) and comprised predominantly <500 Da peptides enriched in aspartic acid (Asp, 14.10%) and glutamic acid (Glu, 10.00%). Isothermal titration calorimetry suggested apparent spontaneous and exothermic calcium-binding (K<ce:inf loc=\"post\">a</ce:inf> = 2.4 × 10<ce:sup loc=\"post\">4</ce:sup> M<ce:sup loc=\"post\">−1</ce:sup>; <ce:italic>n</ce:italic> = 2.26). Spectroscopic analyses demonstrated that Ca<ce:sup loc=\"post\">2+</ce:sup> coordination through carboxyl and amino groups induced a random-coil-to-β-sheet transition. Peptidomics identified acidic-motif-rich sequences (GDDGE, DVSGGYDE, GEPGDDGAK, and GDRGDEGPK), and molecular docking indicated bidentate/multidentate coordination. This integrated strategy provides a feasible route for converting aquaculture by-products into value-added calcium-binding peptide ingredients.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"1 1","pages":"151321"},"PeriodicalIF":8.8,"publicationDate":"2026-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149085863","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

Fluorescence fingerprinting to predict multiple chromatic and phenolic parameters for a diversified set of red wines 荧光指纹法预测多种红酒的多色和酚类参数

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-09-16 DOI: 10.1016/j.foodchem.2026.151199

Shuyue Fan, Keren A. Bindon, David W. Jeffery

{"title":"Fluorescence fingerprinting to predict multiple chromatic and phenolic parameters for a diversified set of red wines","authors":"Shuyue Fan, Keren A. Bindon, David W. Jeffery","doi":"10.1016/j.foodchem.2026.151199","DOIUrl":"10.1016/j.foodchem.2026.151199","url":null,"abstract":"<div><div>Absorbance-transmittance and fluorescence excitation-emission matrix (A-TEEM) spectroscopy was utilised to study red wines (<em>n</em> = 113) undergoing maturation or bottle ageing. Chromatic and phenolic parameters including wine colour density, hue, monomeric pigments, various forms of polymeric pigments, tannin concentration using precipitation assays, SO<sub>2</sub> resistant pigments, total anthocyanins, and total phenolics were modelled. Machine learning models using extreme gradient boosting (XGB) regression were developed for EEM data and fused A-TEEM data based on reference chemistry, achieving high R<sup>2</sup> and low RMSE values of Train and cross-validation (CV) models across all parameters. XGBR Test models based on A-TEEM showed enhanced prediction accuracy for certain parameters than using EEM alone. Overall, this study provided insights into effectively determining colour and phenolic profile of wines with a rapid fluorescence spectroscopy approach, offering a valuable tool that could be used to facilitate research, wine quality control, and decision-making in wineries.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"532 ","pages":"Article 151199"},"PeriodicalIF":10.4,"publicationDate":"2026-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148980425","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Corrigendum to "High-performance of starch-protein edible films with interpenetrating networks via reactive extrusion for food milk powder preservation" [Food Chem. 509 (2026) 148621]. “通过反应挤压制备具有互穿网络的淀粉-蛋白质可食用薄膜，用于食品奶粉的保存”[食品化学，509(2026)148621]的更正。

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-09-15 Epub Date: 2026-07-14 DOI: 10.1016/j.foodchem.2026.150344

Xuliang Wang, Yanxi Wang, Wenya Ma, Kunpeng Qian, Jiahao Zhang, Qingfeng Dong, Min Fan, Li Li

引用次数: 0

Corrigendum to "Oriented structure design of pectin/Ag nanosheets film with improved barrier and long-term antimicrobial properties for edible fungi preservation" [Food Chem. 484 (2025) 144451]. “果胶/银纳米片薄膜的定向结构设计，具有改善的屏障和长期抗菌性能，用于食用菌保存”[食品化学]. 484(2025)144451。

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-09-15 Epub Date: 2026-07-02 DOI: 10.1016/j.foodchem.2026.150184

Ying Zhou, Weina Wu, Kseniya Hileuskaya, Ping Shao

引用次数: 0

Non-destructive ripeness classification of apricot (Prunus armeniaca L.) using a physically informed deep learning approach. 使用物理信息深度学习方法对杏（Prunus armeniaca L.）进行无损成熟度分类。

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-09-15 Epub Date: 2026-06-27 DOI: 10.1016/j.foodchem.2026.150226

Batuhan Inanlar, Filiz Altay

{"title":"Non-destructive ripeness classification of apricot (Prunus armeniaca L.) using a physically informed deep learning approach.","authors":"Batuhan Inanlar, Filiz Altay","doi":"10.1016/j.foodchem.2026.150226","DOIUrl":"10.1016/j.foodchem.2026.150226","url":null,"abstract":"<p><p>Accurate ripeness assessment is essential for optimizing harvest timing, storage management and commercial grading in climacteric fruit supply chains. However, conventional methods rely on destructive physicochemical measurements that limit scalability and real-time application. Here we develop a physically informed deep learning framework for non-destructive apricot (Prunus armeniaca L.) ripeness classification by integrating physicochemical clustering with image-based analysis. Ripeness labels were defined using combined hardness, °Brix and color parameters, with an independent firmness-based subset used for external validation. A ResNet18 convolutional neural network trained on segmented and augmented images achieved 88.6% accuracy in cross-validation (Macro F1 = 0.888). Performance declined to 63.08% accuracy (Macro F1 = 0.459) on the independent subset, reflecting the continuous nature of ripening transitions. CNN prediction scores were significantly associated with physicochemical ripeness indicators (R<sup>2</sup> = 0.442, p < 0.001), demonstrating that learned visual features capture biologically meaningful ripening signals and enabling more reliable AI-assisted fruit grading.</p>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"523 ","pages":"150226"},"PeriodicalIF":10.4,"publicationDate":"2026-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148343652","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