Food Chemistry最新文献_第10页

Corrigendum to "Highly selective and sensitive colorimetric detection of nicosulfuron based on Cu-MOF nanozyme" [Food Chem. 518 (2026) 149573]. “基于Cu-MOF纳米酶的高选择性和敏感的尼科磺隆比色检测”[食品化学，518(2026)149573]的勘误表。

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2026-08-15 Epub Date: 2026-06-06 DOI: 10.1016/j.foodchem.2026.149881

Yannan Ma, Runzhong Yu, Boxiang Yao, Jiayu Chen, Han Zhang, Liyuan Zhang

引用次数: 0

Synergistic microwave enzymatic immersion pretreatment of apple slices: Effects on mass transfer, enzyme activity, and digestive bioaccessibility. 协同微波酶浸预处理苹果片：对传质、酶活性和消化生物可及性的影响。

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-08-15 Epub Date: 2026-05-29 DOI: 10.1016/j.foodchem.2026.149864

Fuxuan Cai, Ganesan Jeevarathinam, Dianbin Su, Huihui Xu, Yanchun Yao, Weiqiao Lv, Sarvesh Rustagi

{"title":"Synergistic microwave enzymatic immersion pretreatment of apple slices: Effects on mass transfer, enzyme activity, and digestive bioaccessibility.","authors":"Fuxuan Cai, Ganesan Jeevarathinam, Dianbin Su, Huihui Xu, Yanchun Yao, Weiqiao Lv, Sarvesh Rustagi","doi":"10.1016/j.foodchem.2026.149864","DOIUrl":"10.1016/j.foodchem.2026.149864","url":null,"abstract":"Herein, we identified an optimal parameter combination for microwave-assisted cellulase immersion (MA-CI) based on the retention of water-soluble bioactive compounds and the extent of cell wall enzymatic hydrolysis. MA-CI showed cell wall remodeling and improved mass transfer, while MA9-2CI30 produced a more uniform pore network, facilitating moisture migration and limiting nutrient loss. Based on these results, the effects of penetrative microwave blanching (PMB) on the physicochemical properties and water migration of apple slices pretreated with MA-CI were examined. Results revealed that PMB effectively suppressed enzyme activities and reduced bioactive losses. Under MA9-2CI30P8, polyphenol oxidase and peroxidase activities decreased by 93.0% and 85.0%, respectively. In vitro digestion showed faster and larger release of phenolics and flavonoids, with their cumulative levels 53.2% and 24.3% higher than the control. These findings indicate that the synergism between MA-CI and PMB under MA9-2CI30P8 mitigates the quality deterioration of functional compounds while enhancing their digestive release.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"520 ","pages":"149864"},"PeriodicalIF":10.4,"publicationDate":"2026-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148147744","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

Identification of the key aroma compounds in high-temperature Daqu by integrating GC-MS/O, quantitative measurements, aroma recombination, and omission studies. 采用GC-MS/O、定量测定、香气重组和遗漏研究等方法对高温大曲中主要香气化合物进行鉴定。

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2026-08-15 Epub Date: 2026-05-28 DOI: 10.1016/j.foodchem.2026.149863

Jiaqun He, Yehui Han, Jun Zhang, Shuang Chen, Yan Xu

{"title":"Identification of the key aroma compounds in high-temperature Daqu by integrating GC-MS/O, quantitative measurements, aroma recombination, and omission studies.","authors":"Jiaqun He, Yehui Han, Jun Zhang, Shuang Chen, Yan Xu","doi":"10.1016/j.foodchem.2026.149863","DOIUrl":"10.1016/j.foodchem.2026.149863","url":null,"abstract":"The aroma of high-temperature Daqu determines its quality and influences the characteristic aroma of Jiangxiangxing Baijiu. In this study, the key aroma compounds of high-temperature Daqu were characterized using molecular sensory science. A total of 144 aroma-active compounds were identified by GC-MS/O after LLE-SAFE and normal phase silica gel chromatography. Notably, 64 compounds, including furaneol, sotolon, 3-methylthiopropanal, isoeugenol, (E, E)-2,4-decadienal and cedrol, were newly identified as aroma-active compounds in high-temperature Daqu. All 144 odorants were quantified using the optimized QuEChERS extraction coupled with UPLC-MS/MS and GC-Orbitrap-MS, and 75 exhibited OAVs >1. Aroma recombination and omission tests using a deodorized Daqu matrix revealed 25 key contributors, including pyrazines (e.g., 2-ethyl-3,5-dimethylpyrazine), furanones (e.g., sotolon, furaneol), acids (e.g., butyric acid), phenols (e.g., isoeugenol), aldehydes (e.g., (E, E)-2,4-decadienal) and sulfur compounds (e.g., 3-methylthiopropanal). These findings underscore the complexity of high-temperature Daqu aroma and provide a scientific basis for understanding its distinct contribution to Jiangxiangxing Baijiu.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"520 ","pages":"149863"},"PeriodicalIF":9.8,"publicationDate":"2026-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148147741","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

Corrigendum to "Effect of high hydrostatic pressure treatment on antioxidant bioaccessibility from tomato juice and its modulation of gut microbiota" [Food Chem. 488 (2025) 144839]. “高静水压力处理对番茄汁抗氧化剂生物可及性的影响及其对肠道微生物群的调节”的更正[食品化学]. 488(2025)144839]。

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-08-15 DOI: 10.1016/j.foodchem.2026.150766

Xuehua Wang, Xiaosong Hu, Fang Chen

引用次数: 0

Corrigendum to “Non-enzymatic preparation of porous arrowroot starch: pore forming mechanism, physicochemical properties, and adsorption performance for food and environmental applications” [Food Chem. 523 (2026)150114] “多孔竹芋淀粉的非酶制剂：食品和环境应用的孔形成机制，物理化学性质和吸附性能”的勘误[食品化学，523 (2026)150114]

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2026-08-15 DOI: 10.1016/j.foodchem.2026.150722

Shusheng Wang, Shuo Tian, Shuang Liang, Zhe Zhao, Jiayu Wang, Yuntong Lu, Yuchun Su

引用次数: 0

Mussel-inspired chitosan/alginate bilayer films with superior UV barrier and antibacterial activity for food preservation. 贻贝启发壳聚糖/海藻酸盐双层膜，具有优越的紫外线屏障和抗菌活性，用于食品保存。

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2026-08-15 Epub Date: 2026-05-26 DOI: 10.1016/j.foodchem.2026.149826

Huiqiu Quan, Zhiye Dong, Long Mao, Kun Wu, Weijun Li, Siyong Gu

{"title":"Mussel-inspired chitosan/alginate bilayer films with superior UV barrier and antibacterial activity for food preservation.","authors":"Huiqiu Quan, Zhiye Dong, Long Mao, Kun Wu, Weijun Li, Siyong Gu","doi":"10.1016/j.foodchem.2026.149826","DOIUrl":"10.1016/j.foodchem.2026.149826","url":null,"abstract":"Food spoilage during post-harvest storage underscores the critical need for sustainable active packaging, yet single-layer polysaccharide films suffer from limited functionality and conventional bilayer strategies lack molecular-level integration. Herein, we proposed a mussel-inspired bilayer composite system fabricated by layer-by-layer casting, which addresses these limitations through synergistic interfacial design. This design integrated the molecular-level functionalization of chitosan (CS) layer with polyphenols to impart enhanced adhesion and biological activity, combined with nano-reinforcement of alginate (ALG) layer using a metal-phenolic network (MPN) functionalized layered clay to achieve superior barrier function. The resultant bilayer composite system demonstrated outstanding antibacterial activities against E. coli (up to 98.8%) and S. aureus (up to 98.0%), excellent UV barrier capacity in the UVB (up to 99.99%) and UVA (up to 99.91%) regions, alongside improved hydrophobicity, antioxidant activity, and acceptable opacity. In addition, the tensile strength reached as high as 14.40 MPa, representing an improvement of 221.43% compared with pure ALG film. In the strawberry preservation experiment, the bilayer composite system effectively extended the shelf life of strawberries to seven days, owing to the structural complementarity and the high bioactivity of polyphenols. These results reveal that utilizing natural polysaccharides, polyphenols, and layered clay to construct a mussel-inspired bilayer composite system is a feasible strategy, providing a sustainable and promising approach for designing multifunctional packaging materials to mitigate food waste.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"520 ","pages":"149826"},"PeriodicalIF":9.8,"publicationDate":"2026-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148147705","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

Corrigendum to "Non-enzymatic preparation of porous arrowroot starch: pore forming mechanism, physicochemical properties, and adsorption performance for food and environmental applications" [Food Chem. 523 (2026)150114]. “多孔竹芋淀粉的非酶制剂：食品和环境应用的孔隙形成机制、物理化学性质和吸附性能”[食品化学，523(2026)150114]的勘误。

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-08-15 DOI: 10.1016/j.foodchem.2026.150722

Shusheng Wang, Shuo Tian, Shuang Liang, Zhe Zhao, Jiayu Wang, Yuntong Lu, Yuchun Su

引用次数: 0

Selectively encapsulated and dry-fabricated sandwich-type patch: CO₂/ClO₂ differentiated dual-gas release for multi-dimensional preservation of purple cabbage. 选择性包封干制三明治型贴片：CO2/ClO2分化双气释放紫甘蓝多维保鲜

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2026-08-15 Epub Date: 2026-05-30 DOI: 10.1016/j.foodchem.2026.149887

Yingxue Tang, Mengting Zhao, Mengru Yu, Xiaoyu Fan, Majida Al-Wraikat, Junfeng Fan, Xiangning Chen, Bolin Zhang

{"title":"Selectively encapsulated and dry-fabricated sandwich-type patch: CO2/ClO2 differentiated dual-gas release for multi-dimensional preservation of purple cabbage.","authors":"Yingxue Tang, Mengting Zhao, Mengru Yu, Xiaoyu Fan, Majida Al-Wraikat, Junfeng Fan, Xiangning Chen, Bolin Zhang","doi":"10.1016/j.foodchem.2026.149887","DOIUrl":"10.1016/j.foodchem.2026.149887","url":null,"abstract":"Premature CO₂/ClO₂ loss during wet-casting fabrication bottlenecks moisture-responsive packaging scale-up. To address this, this study prepared polyacrylate nanoparticles loaded with 85.8% sodium chlorite (200-400 nm) and alginate-gelatin films (tensile strength 9.7 MPa, water vapor permeability 19.9 g·mm/m2·day·kPa). Dry nanoparticles, sodium bicarbonate, and citric acid were then loaded into alginate-gelatin pouches to create a sandwich patch, minimizing fabrication-stage gas loss. In humid environments, the polyacrylate core absorbed threefold more water than the film, driving unidirectional moisture influx. Selective encapsulation-sodium chlorite in polyacrylate/film bilayers versus sodium bicarbonate in film monolayer-enabled differentiated release: CO₂ peaked at 15% (v/v) within 12 h, while ClO₂ plateaued at 14.9 ppm (w/v) on day 3. Applied to fresh-cut purple cabbage, the differentially released gases suppressed respiration, extending shelf life from 3 to 9 days without visible wilting or decay. This dry-processing route enables multi-component gas differentiated release in smart packaging.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"520 ","pages":"149887"},"PeriodicalIF":9.8,"publicationDate":"2026-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148147708","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

High internal phase emulsions stabilised by amyloid fibrils from 7S/11S soybean protein at varying ratios: Study on interfacial behaviour, rheological properties and curcumin delivery potential. 由不同比例的7S/11S大豆蛋白淀粉样纤维稳定的高内相乳剂：界面行为、流变性能和姜黄素传递潜力的研究。

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2026-08-15 Epub Date: 2026-05-28 DOI: 10.1016/j.foodchem.2026.149856

Tianlu Han, Ruqi Guo, Yuexin An, Yuyang Huang, Linlin Liu, Zihan Wang, Ying Zhu, Xiuqing Zhu

{"title":"High internal phase emulsions stabilised by amyloid fibrils from 7S/11S soybean protein at varying ratios: Study on interfacial behaviour, rheological properties and curcumin delivery potential.","authors":"Tianlu Han, Ruqi Guo, Yuexin An, Yuyang Huang, Linlin Liu, Zihan Wang, Ying Zhu, Xiuqing Zhu","doi":"10.1016/j.foodchem.2026.149856","DOIUrl":"10.1016/j.foodchem.2026.149856","url":null,"abstract":"In response to the challenges associated with stabilising high-internal-phase emulsions (HIPE) using natural soy protein-namely, its weak surface activity and susceptibility to structural instability-as well as the poor water solubility and insufficient bioavailability of curcumin, this study utilised soy protein amyloid fibrils with varying 7S/11S ratios as emulsifiers to construct curcumin-loaded HIPE, elucidating the intrinsic relationship between fibril structural characterisation, HIPE interfacial and rheological properties, and curcumin delivery performance. The results indicate that fibrillation treatment significantly increased the β-sheet content and turbidity of the samples, with the 7S/11S = 2:1 group exhibiting the optimal comprehensive performance. Fibrils from this group form a more stable oil-water interfacial film; their HIPE exhibits the best resistance to deformation and structural stability, significantly improving curcumin encapsulation efficiency, thermal stability, antioxidant activity, and bioavailability. This study provides theoretical and technical support for the development of food-grade HIPE stabilisers and active substance delivery systems.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"520 ","pages":"149856"},"PeriodicalIF":9.8,"publicationDate":"2026-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148147761","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

Glycosylation with mannose modulates the anti-inflammatory activity of low-molecular weight peptides from brewer's spent yeast mannoproteins 甘露糖基化可调节啤酒废酵母甘露蛋白低分子量肽的抗炎活性

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2026-08-04 DOI: 10.1016/j.foodchem.2026.150674

Raúl E. Cian, Silvina R. Drago, Marilin E. Aquino, Fermín Sánchez de Medina, Olga Martínez-Augustin

{"title":"Glycosylation with mannose modulates the anti-inflammatory activity of low-molecular weight peptides from brewer's spent yeast mannoproteins","authors":"Raúl E. Cian, Silvina R. Drago, Marilin E. Aquino, Fermín Sánchez de Medina, Olga Martínez-Augustin","doi":"10.1016/j.foodchem.2026.150674","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.150674","url":null,"abstract":"Mannoproteins from brewer's spent yeast were extracted and subjected to simulated gastrointestinal digestion (SGID) with dialysis. The resulting dialysate (D), representing low-molecular weight peptides, was fractionated by affinity chromatography into D<ce:glyph name=\"sbnd\"></ce:glyph>F1 (non-glycosylated peptides) and D<ce:glyph name=\"sbnd\"></ce:glyph>F2 (mannose-linked peptides). SGID predominantly released low MW hydrophilic peptides (191–707 Da). D enhanced IL-10 production and gene expression in mouse spleen cells while suppressing IL-6 production and expression. This putative anti-inflammatory effect was more pronounced in D<ce:glyph name=\"sbnd\"></ce:glyph>F1, emphasizing the role of non-glycosylated peptides in this context. Twenty-five peptides (478–1338 Da) were identified in D<ce:glyph name=\"sbnd\"></ce:glyph>F1, nine of which exhibited high predicted anti-inflammatory potential; DIDKM showed the highest score. In contrast, D<ce:glyph name=\"sbnd\"></ce:glyph>F2 contained O- and N-glycosylated peptides and elicited a pro-inflammatory response, which was predicted to be maximal for the N-glycosylated peptide INSTL. Thus, brewer's spent yeast low-molecular weight peptides exert diverse immunomodulatory actions on murine splenocytes, which are partly dependent on glycosylation.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"32 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148692844","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