Food Chemistry最新文献_第2页

A fluorescence probe-smartphone-machine learning integrated platform for the visual and intelligent detection of imidacloprid in agricultural products

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-03 DOI: 10.1016/j.foodchem.2025.144197

Zheng Cheng, Xinfang Liu, Rongfang Li, Xu Liu, Xiaoyu Zhang, Xun Feng, Lijuan Zhou

{"title":"A fluorescence probe-smartphone-machine learning integrated platform for the visual and intelligent detection of imidacloprid in agricultural products","authors":"Zheng Cheng, Xinfang Liu, Rongfang Li, Xu Liu, Xiaoyu Zhang, Xun Feng, Lijuan Zhou","doi":"10.1016/j.foodchem.2025.144197","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144197","url":null,"abstract":"Imidacloprid is a pesticide commonly used in agriculture production. Portable and accurate detection of imidacloprid residues is of great significance to food safety and human health. Herein, a red-emitting rare earth complex (Eu-IMDC) probe is prepared, which features low detection limit (75 nM), high selectivity and fast response speed (30 s) for imidacloprid detection. The detection mechanism is investigated through experiments and theoretical calculations. In addition, an intelligent detection platform integrating the fluorescence probe, smartphone and a feedforward neural network (FNN) model is constructed and applied to imidacloprid detection in real rice, millet, and ginger samples, achieving recovery rates range from 96.78 % to 104.77 % and relative standard deviation (RSD) values below than 3.83 %. Meanwhile, relevant parameters, such as the coefficient of determination (R2), root mean square error (RMSE) and residual prediction deviation (RPD) values, indicating excellent fitting and predictive performance of the FNN model. This work offers a rapid, portable, and intelligent sensing platform for pesticide residues in agricultural products.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"58 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143766358","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

Effects of ultrasound-assisted punicalagin binding on the allergenicity reduction of soybean protein 7S

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-03 DOI: 10.1016/j.foodchem.2025.144195

Yan Xu, Jialu Shi, Xin Wang, Yue Wang, Yongxin Zhao, Vijaya Raghavan, Jin Wang

引用次数: 0

Targeted characterisation of bioactive prenylated flavonoids from Ficus carica L. fruits

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-03 DOI: 10.1016/j.foodchem.2025.144201

Yue Yuan, Zuopeng Li, Haji Akber Aisa

{"title":"Targeted characterisation of bioactive prenylated flavonoids from Ficus carica L. fruits","authors":"Yue Yuan, Zuopeng Li, Haji Akber Aisa","doi":"10.1016/j.foodchem.2025.144201","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144201","url":null,"abstract":"Figs (Ficus carica L.) are rich in bioactive prenylated flavonoids (PFs), which have garnered considerable attention owing to their potential health benefits. In this study, feature-based molecular networking was used to facilitate the targeted isolation of PFs components. Fifty flavonoids, including eight pairs of enantiomers, were isolated, and thirty-eight were identified as PFs. Structural characterisation of the ten novel flavonoids was achieved through comprehensive spectroscopic analysis and quantum chemical calculations. Fig extracts exhibited potent free radical scavenging capacities against DPPH and ABTS radicals. The identification of forty-two polyphenolics using UHPLC-Q-Exactive Orbitrap MS analysis further supported these results. Several compounds showed moderate inhibitory effects against the NF-κB and STAT3 pathways. Structure-activity relationship analysis revealed that the prenyl type and substitution position played a pivotal role in influencing anti-mycobacterial activity. These findings provide novel insights into the targeted isolation, structural features, and activity profiles of PFs in figs.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"73 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143766962","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

Glutamate induction of whole potatoes alleviated the browning of fresh cuts: Jasmonate signalling may play a key role

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-03 DOI: 10.1016/j.foodchem.2025.144138

Liping Qiao, Xinru Hou, Xiaokui Li, Naijun Hu, Xin Yang, Yansheng Wang, Xihong Li, Laifeng Lu, Xia Liu

{"title":"Glutamate induction of whole potatoes alleviated the browning of fresh cuts: Jasmonate signalling may play a key role","authors":"Liping Qiao, Xinru Hou, Xiaokui Li, Naijun Hu, Xin Yang, Yansheng Wang, Xihong Li, Laifeng Lu, Xia Liu","doi":"10.1016/j.foodchem.2025.144138","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144138","url":null,"abstract":"Enzymatic browning is one of the most troublesome issues for fresh-cut fruits and vegetables, as it not only reduces product quality and shelf life but also causes great waste and economic loss. Although many antibrowning technologies have been explored, few noncontact methods have been reported. In particular, the effect of using glutamate (Glu) is unknown. This study revealed that Glu treatment of whole tubers significantly reduced browning in fresh-cut potatoes. This whole-tuber Glu induction under optimal conditions (1 % Glu for 12 h) produced a brighter colour and better sensory quality than soaking slices in solutions of Glu or ascorbic acid. Notably, Glu induction led to increased jasmonic acid (JA) and jasmonate-isoleucine (JA-Ile) accumulation. The activities of 12-oxophytodienoic acid reductase 3 (OPR3), jasmonate-resistant 1 (JAR1), and coronatine-insensitive 1 (COI1) in the jasmonate synthesis pathway and the expression of their corresponding genes also increased. Additionally, phenylpropane metabolism was upregulated, as evidenced by increased levels of phenylalanine ammonia-lyase (PAL), 4-coumaric acid coenzyme a ligase (4CL), phenolic compounds and flavonoids. Moreover, the reactive oxygen species (ROS)–redox balance improved, the contents of hydrogen peroxide and malondialdehyde (MDA) decreased, and the catalase (CAT) activity and 1,1-diphenyl-2-picryl-hydrazyl radical (DPPH) scavenging capacity increased. Finally, Glu induction increased microbiological safety, resulting in a lower total bacterial count. Thus, Glu induction may modulate jasmonic acid synthesis and signalling, regulate phenylpropane metabolism and the reactive oxygen species (ROS)–redox balance, and ultimately slow browning and improve storage quality in fresh-cut potatoes. This is the first report of a noncontact browning control technique involving Glu, which provides new ideas for the fresh-cut industry.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"15 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143776006","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

3D composite SERS substrates with COF spaced Au nanoparticles for enrichment and selective sensitive detection

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-03 DOI: 10.1016/j.foodchem.2025.144165

Xiaomu Shan, Jie Pan, Xuejian Du, Jian Shi, Zhuofan Wei, Yuanze Xu, Shouzhen Jiang

引用次数: 0

Deciphering the molecular mechanisms of oil palm lipid metabolism through combined metabolomics and transcriptomics

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-04-03 DOI: 10.1016/j.foodchem.2025.144154

Jerome Jeyakumar John Martin , Wen Xu , Xinyu Li , Xiaoyu Liu , Lixia Zhou , Rui Li , Dengqiang Fu , Qihong Li , Hongxing Cao

{"title":"Deciphering the molecular mechanisms of oil palm lipid metabolism through combined metabolomics and transcriptomics","authors":"Jerome Jeyakumar John Martin , Wen Xu , Xinyu Li , Xiaoyu Liu , Lixia Zhou , Rui Li , Dengqiang Fu , Qihong Li , Hongxing Cao","doi":"10.1016/j.foodchem.2025.144154","DOIUrl":"10.1016/j.foodchem.2025.144154","url":null,"abstract":"<div><div>Oil palm (Elaeis guineensis) is a vital tropical crop widely utilized in food, cosmetics, and pharmaceuticals, owing to its high oil yield and economic importance. Understanding the dynamic lipid composition changes and regulatory mechanisms driving lipid biosynthesis during fruit development is crucial for enhancing oil quality and productivity. This study employed a comprehensive metabolomic and transcriptomic analysis to identify key regulators of lipid biosynthesis in oil palm. Lipid profiling using LC-MS/MS was conducted on mesocarp tissues at three critical developmental stages—95 days (MS1 and MT1), 125 days (MS2 and MT2), and 185 days (MS3 and MT3) post-pollination—in both seedless (MS) and thin (MT) oil palm varieties. A metabolomics study identified 30 metabolites during the development of MS and MT. Our findings reveal a complex interplay between metabolites and gene expression, with 8208 differentially expressed genes identified between the MS and MT varieties. Key lipid species, including saturated and unsaturated fatty acids, were detected throughout fruit development, with significant changes in their composition observed across the three developmental stages. Notably, correlation analysis between metabolites and gene expression uncovered significant associations, pinpointing candidate genes likely regulating lipid biosynthesis. Specifically, our results highlight the involvement of genes involved in fatty acid synthesis, lipid modification, and lipid transport, providing new insights into the molecular mechanisms governing lipid metabolism in oil palm. This research provides novel insights into the complex regulatory networks governing lipid biosynthesis in oil palm, highlighting potential targets for genetic improvement to optimize oil yield and quality, ultimately benefiting the food industry.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"482 ","pages":"Article 144154"},"PeriodicalIF":8.5,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143766354","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

Borate-modified magnetic graphene oxide in enrichment and purification of cis-diols compound from natural extract

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-03 DOI: 10.1016/j.foodchem.2025.144199

Jingjing Zhang, Dan Wang, Xu Ni, Fangqi Wang, Donghao Liu, Linjie Zhao, Jie Gao, Wenjing Ren, Hua He, Deli Xiao, Pierre Dramou

{"title":"Borate-modified magnetic graphene oxide in enrichment and purification of cis-diols compound from natural extract","authors":"Jingjing Zhang, Dan Wang, Xu Ni, Fangqi Wang, Donghao Liu, Linjie Zhao, Jie Gao, Wenjing Ren, Hua He, Deli Xiao, Pierre Dramou","doi":"10.1016/j.foodchem.2025.144199","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144199","url":null,"abstract":"Black tartary buckwheat, rich in rutin, has been traditionally used for treating cardiovascular diseases, yet its efficient separation remains challenging. Herein, magnetic graphene oxide (MGO) was functionalized with 3-aminophenylboronic acid (APBA) via EDC/NHS coupling, forming MGO@APBA for selective rutin enrichment. Magnetic solid-phase extraction (MSPE) coupled with high-performance liquid chromatography (HPLC-UV) was employed for rutin analysis. Adsorption performances suggest Langmuir isotherm and pseudo-second-order model as best fit (Qm = 80.18 mg g−1). High satisfactory recovery (98.9 %–101.9 %), low limit of detection (0.5 mg L−1), wide linearity range (20–200 mg L−1) and good coefficient of determination (R2 = 0.994) were found. MGO@APBA demonstrated excellent selectivity through significant statistical (p = 0.03<0.05), reusability (>80 % adsorption efficiency after four cycles). MGO@APBA showed excellent selectivity and reusability, making it a promising tool for rutin purification. This study provides a strategy for rutin separation and highlights the potential of borate-functionalized nanomaterials in natural product extraction.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"183 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143766355","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

Preparation of aldehyde-recognition nanofiber label for monitoring oxidative deterioration in processed meat products

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-03 DOI: 10.1016/j.foodchem.2025.144136

Mengjie Li, Chong Sun, Shenjun Chen, Huiwen Liu, Juan Xu, Yongzhi Zhu, Daoying Wang

{"title":"Preparation of aldehyde-recognition nanofiber label for monitoring oxidative deterioration in processed meat products","authors":"Mengjie Li, Chong Sun, Shenjun Chen, Huiwen Liu, Juan Xu, Yongzhi Zhu, Daoying Wang","doi":"10.1016/j.foodchem.2025.144136","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144136","url":null,"abstract":"In this study, an oxidation label for the quantitative identification of aldehydes was developed using polyvinyl alcohol (PVA) as the carrier polymer, blueberry anthocyanin (BA) as the chromogenic agent, and hydroxylamine sulfate (HAS) as the coupling agent. Electrospinning technology was employed in this process. Based on aldehyde-specific recognition, the PVA-BA-HAS oxidation label displayed noticeable changes from white to rose pink corresponding to varying degrees of oxidation in processed meat products, with a detection time of less than 1 min. The label showed exceptional morphology and performance, including hydrophobicity, thermal stability, and biocompatibility, etc. Moreover, the assessment of oxidation levels obtained from the PVA-BA-HAS labels were in good agreement with the data measured through POV analysis, confirming practicability of the oxidation label. These results indicated that the prepared oxidation label could be utilized for real-time monitoring of oxidation levels with high accuracy and efficiency, expanding new possibilities for meat quality grading.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"73 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143766360","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

Production and characterization of novel antioxidant peptides from mulberry leaf ferment using B. subtilis H4 and B. amyloliquefaciens LFB112

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-03 DOI: 10.1016/j.foodchem.2025.144022

Zaheer Abbas, Jing Zhang, Yucui Tong, Baseer Ahmad, Junyong Wang, Haosen Zhang, Zhenzhen Li, Xubiao Wei, Rijun Zhang, Dayong Si

{"title":"Production and characterization of novel antioxidant peptides from mulberry leaf ferment using B. subtilis H4 and B. amyloliquefaciens LFB112","authors":"Zaheer Abbas, Jing Zhang, Yucui Tong, Baseer Ahmad, Junyong Wang, Haosen Zhang, Zhenzhen Li, Xubiao Wei, Rijun Zhang, Dayong Si","doi":"10.1016/j.foodchem.2025.144022","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144022","url":null,"abstract":"The objective of this study was to isolate and characterize antioxidant peptides from mulberry leaves fermented with Bacillus subtilis H4 and Bacillus amyloliquefaciens LFB112. The results indicated that fraction F4 (<1 kDa) exhibited superior DPPH activity compared to the F1 (>10 kDa), F2 (3–10 kDa), and F3 (1–3 kDa) fractions, and cytoprotective effect against lipopolysaccharides (LPS)-induced oxidative stress in RAW264.7 cells. Three novel peptides, FRFDP, RFGG, and GPPLAFGGGP, were identified in the F4 fraction of the mulberry leaf ferment, and docking results showed that these peptides could form stable carbon (covalent) and hydrogen bonds to the active sites of Keap1, thus regulating the Keap1-Nrf2 pathway by blocking the Nrf2 binding sites on Keap1. These peptides significantly upregulated the mRNA expression of Nrf2, HO-1, and NQO1, providing indirect evidence of their potential to enhance cellular antioxidant defense via the possible activation of Keap1-Nrf2 pathway. Furthermore, these peptides showed good DPPH and ABTS scavenging activities, indicating their potential as antioxidant peptides. This study offers valuable insights into the integration of these novel peptides in developing mulberry leaf ferment as a functional food and their potential use as a feed additive.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"29 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143776003","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

Covalent conjugation of hemp protein isolates with curcumin via ultrasound to improve its structural and functional properties

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-04-02 DOI: 10.1016/j.foodchem.2025.144096

Xinye Liu , Yuchen Shi , Mengzhi Wang , Benu Adhikari , Feng Xue

引用次数: 0