Food Chemistry最新文献_第2页

Rapid scan rate cyclic voltammetry analysis of methyl parathion residues in food on a gold nanoparticles/polypyrrole/carboxylated carbon nanotubes/glassy carbon electrode 在金纳米颗粒/聚吡咯/羧化碳纳米管/玻碳电极上快速扫描速率循环伏安法分析食品中甲基对硫磷残留

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-27 DOI: 10.1016/j.foodchem.2025.144943

Yun Du, Yuru Shen, Xingyu Zeng, Mingjian Chen, Xike Zeng, Xiaobei Huang, Qingji Xie

{"title":"Rapid scan rate cyclic voltammetry analysis of methyl parathion residues in food on a gold nanoparticles/polypyrrole/carboxylated carbon nanotubes/glassy carbon electrode","authors":"Yun Du, Yuru Shen, Xingyu Zeng, Mingjian Chen, Xike Zeng, Xiaobei Huang, Qingji Xie","doi":"10.1016/j.foodchem.2025.144943","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144943","url":null,"abstract":"Quantitative analysis of organophosphorus-pesticide (e.g., methyl parathion (MP)) residues is important for environmental protection and food safety. Herein, a new method for MP analysis by rapid scan rate cyclic voltammetry (CV) is reported. The sensing electrode is a gold nanoparticles (AuNPs)/polypyrrole (PPy)/carboxylated multiwalled carbon nanotubes (HOOC-MWCNTs)/glassy carbon electrode (GCE) after various instrumental characterizations, which was fabricated by sequentially modifying a GCE with HOOC-MWCNTs (cast-coating), PPy (electropolymerization), and AuNPs (electrodeposition). Potential cycling of the AuNPs/PPy/HOOC-MWCNTs/GCE in 0.1 M phosphate buffer solution (pH 6.5) containing MP shows a pair of rather reversible and evident redox peaks of electroreduced MP, which enables rapid scan rate CV analysis of MP and shows a linearity from 0.10 to 20.0 μM with a limit of detection of 5.0 nM (S/N = 3). The quantitative analysis of MP in vegetable extracts and environmental water samples gives satisfactory results.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"50 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144153814","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

Under the combined application of selenium and sulfur, sulfur does not interfere with selenite uptake in Tartary buckwheat 在硒和硫配施条件下，硫不影响苦荞对亚硒酸盐的吸收

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-27 DOI: 10.1016/j.foodchem.2025.144895

Shangqun Ji, Panfeng Liu, Shuangmei Zhao, Minghui Dai, Wenbo Han, Zhen Zhang, Chao Wang, Fahad Shafiq, Xingxing Qiao, Lujie Xiao, Meichen Feng, Meijun Zhang, Wude Yang, Xiaoyan Song

{"title":"Under the combined application of selenium and sulfur, sulfur does not interfere with selenite uptake in Tartary buckwheat","authors":"Shangqun Ji, Panfeng Liu, Shuangmei Zhao, Minghui Dai, Wenbo Han, Zhen Zhang, Chao Wang, Fahad Shafiq, Xingxing Qiao, Lujie Xiao, Meichen Feng, Meijun Zhang, Wude Yang, Xiaoyan Song","doi":"10.1016/j.foodchem.2025.144895","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144895","url":null,"abstract":"Selenium and sulfur present comparable physicochemical properties and have similar absorption and assimilation pathways in crops. The factors influencing absorption in crops are often attributed to the interaction between sulfur and selenium. Therefore, investigating the effect of sulfur on selenium absorption in Tartary buckwheat is crucial. In a two-year pot experiment, Tartary buckwheat “Heifeng No. 1” was used, and a random block design was adopted. Four selenium levels (0, 0.25, 0.5 and 1 mg/kg) and five sulfur levels (0, 40, 80, 100 and 200 mg/kg) were set for soil-based application to study the effects of combined selenium and sulfur application on the selenium content in various tissues of Tartary buckwheat plants. For the treatment, S0Se0 was used as the CK treatment. Research has demonstrated that the application of selenium significantly increased the selenium content in various tissues of Tartary buckwheat plants at different growth stages, which was positively correlated with the concentration of selenium that was applied. The selenium content in different tissues of Tartary buckwheat plants is distributed mainly in the roots and leaves at the seedling stage, in the grains at the maturity stage and in the leaves at other stages. The combined application of selenium and sulfur influenced the selenium content in each tissue of Tartary buckwheat plants; however, under identical selenium concentrations, varying sulfur concentrations did not significantly affect selenium levels in different tissues. These findings provide a basis for the production of safe selenium-enriched Tartary buckwheat products in extensive sulfur-deficient regions.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"10 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144153812","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

Novel receptor-binding protein from phage PJNS004 for sensitive detection of Salmonella 新型沙门氏菌噬菌体PJNS004受体结合蛋白的灵敏检测

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-27 DOI: 10.1016/j.foodchem.2025.144921

Yibao Chen, Simin Yang, Qing Zhang, Ming Hu, Qianghua Lv, Xiaonan Zhao, Lulu Li, Yanbo Luo, Xiaohui Xu, Yujun Zhao, Yuqing Liu

引用次数: 0

Characterize the dynamic changes of volatile compounds during the roasting process of Wuyi rock tea (Shuixian) integrating GC-IMS and GC × GC-O-MS combined with machine learning 结合GC- ims和GC × GC- o - ms结合机器学习，表征武夷岩茶（水县）焙烧过程中挥发性化合物的动态变化

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-27 DOI: 10.1016/j.foodchem.2025.144931

Yue Duan, Xing Gao, Bolin Shi, Mingguang Yu, Junaid Raza, Huijuan Sun, Ying Wang, Huanlu Song, Yongquan Xu

{"title":"Characterize the dynamic changes of volatile compounds during the roasting process of Wuyi rock tea (Shuixian) integrating GC-IMS and GC × GC-O-MS combined with machine learning","authors":"Yue Duan, Xing Gao, Bolin Shi, Mingguang Yu, Junaid Raza, Huijuan Sun, Ying Wang, Huanlu Song, Yongquan Xu","doi":"10.1016/j.foodchem.2025.144931","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144931","url":null,"abstract":"Understanding aroma compounds' changes during Shuixian roasting is vital for scientific guidance. This study used gas chromatography–ion mobility spectrometry (GC-IMS) and two-dimensional gas chromatography-olfactory-mass spectrometry (GC × GC-O-MS) to identify 100 and 183 compounds, respectively. The random forest algorithm combined with relative odor activity value (rOAV) was used to identify eight key differential compounds: 3-methylbutanal, (E)-2-octenal, 5-methylfurfural, 2-ethyl-5-methylpyrazine, 1-furfuryl pyrrole, 1-(1H-pyrrol-2-yl)-ethanone, 1-octen-3-ol, and (Z)-4-heptenal. The metabolic pathways of these compounds were analyzed, mainly involving the Maillard reaction and lipid oxidation. This study not only provides theoretical support for the targeted processing and quality control of Shuixian but also introduces a novel methodological framework by integrating advanced analytical techniques with machine learning, offering new insights into the dynamic changes of volatile compounds during tea roasting.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"14 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144145682","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

Enhanced lateral flow immunoassay using ultrabright red-emitting AIE nanoparticles for simultaneous detection of Escherichia coli O157:H7 and Salmonella typhimurium 利用超亮红光AIE纳米颗粒增强横向流动免疫分析法同时检测大肠杆菌O157:H7和鼠伤寒沙门菌

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-27 DOI: 10.1016/j.foodchem.2025.144951

Hui Wei, Yi Zhang, Jiwei Li, Yu Su, Yuankui Leng, Yonghua Xiong, Xiaolin Huang

{"title":"Enhanced lateral flow immunoassay using ultrabright red-emitting AIE nanoparticles for simultaneous detection of Escherichia coli O157:H7 and Salmonella typhimurium","authors":"Hui Wei, Yi Zhang, Jiwei Li, Yu Su, Yuankui Leng, Yonghua Xiong, Xiaolin Huang","doi":"10.1016/j.foodchem.2025.144951","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144951","url":null,"abstract":"Herein, we introduce a novel lighting-up fluorescence immunoassay, designated as d-AIENPs-LFIA, for the synchronous detection of Escherichia coli O157:H7 and Salmonella typhimurium utilizing ultrabright red-emitting aggregation-induced emission nanoparticles (AIENPs) as signal-amplification probes in a lateral flow immunoassay (LFIA). Under the developed conditions, the d-AIENPs-LFIA demonstrated exceptional sensitivity, enabling highly sensitive synchronous detection of E. coli O157:H7 and S. typhimurium within 15 min, with detection limits of 396 and 236 CFU/mL, respectively. This d-AIENPs-LFIA exhibited good reproducibility, with average recoveries of 83.68 % to 113.31 % and coefficients of variation below 15.83 %. Furthermore, the practical applicability of the d-AIENPs-LFIA was further demonstrated in complex food matrices, including lettuce, skim milk powder, and milk samples. Notably, by incorporating a pre-incubation step, the sensitivity of the d-AIENPs-LFIA was significantly enhanced to 1 CFU/mL within 6 h, offering substantial potential for routine rapid screening of foodborne pathogens.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"3 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144153815","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

Structure from motion-convolutional neural network model (SfM-CNN) achieved accurate portable Chinese dietary chemical composition estimation for dietary recall 基于运动-卷积神经网络模型（SfM-CNN）的结构实现了精确的便携式中式膳食化学成分估计

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-27 DOI: 10.1016/j.foodchem.2025.144908

Peihua Ma, Hsuan Chih Hong, Xiaoxue Jia, Cheng Jan Chi, Ning Xiao, Bei Fan, Fengzhong Wang, Cheng-I Wei

{"title":"Structure from motion-convolutional neural network model (SfM-CNN) achieved accurate portable Chinese dietary chemical composition estimation for dietary recall","authors":"Peihua Ma, Hsuan Chih Hong, Xiaoxue Jia, Cheng Jan Chi, Ning Xiao, Bei Fan, Fengzhong Wang, Cheng-I Wei","doi":"10.1016/j.foodchem.2025.144908","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144908","url":null,"abstract":"Accurately estimating the chemical composition of dietary intake is essential for health and nutrition management, especially in regions with complex culinary diversity like China. This study introduces a novel AI-driven solution using a Structure from Motion-Convolutional Neural Network (SfM-CNN) model to automate chemical composition analysis of Chinese food. By integrating advanced 3D reconstruction techniques with deep learning, specifically the Scale-Invariant Feature Transform (SIFT) algorithm, we achieved superior feature extraction and food volume estimation with less than 4 % error. Our model, trained on the newly developed ChineseDish-100 dataset, demonstrated an R2 of 0.949 for carbohydrate content estimation using the SIFT-ResNet50 architecture. The model's interpretability was enhanced through visualizations, facilitating parameter optimization and reliable chemical composition estimation. These results underscore the potential of AI-powered models in providing efficient, accurate, and culturally relevant dietary analysis tools, marking a significant advancement for nutritional science, food chemistry, and public health initiatives in culturally diverse regions.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"49 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144153805","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

How mechanical pre-treatment affects the extraction yield, nutritional, structural, and functional properties of leaf proteins 机械预处理如何影响叶蛋白的提取率、营养、结构和功能特性

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-27 DOI: 10.1016/j.foodchem.2025.144934

Ram Prasad Bebartta, Rachna Sehrawat, Khalid Gul, Ankan Kheto

{"title":"How mechanical pre-treatment affects the extraction yield, nutritional, structural, and functional properties of leaf proteins","authors":"Ram Prasad Bebartta, Rachna Sehrawat, Khalid Gul, Ankan Kheto","doi":"10.1016/j.foodchem.2025.144934","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144934","url":null,"abstract":"Moringa leaves, rich in functional proteins, may benefit from ball milling (BM) to enhance protein extraction and functionality through structural modification. BM for 3 h resulted in highest protein yield (180 %) and improved digestibility. Though 5 h treatment increased the extraction yield, it reduced protein purity. The BM significantly reduced β-sheet (51.5 to 42.1 %) and increased random coil structures (23.3 to 34.4 %), suggesting protein unfolding. Except at 5 h, increasing BM duration reduced the disulfide bonds, denaturation temperature, enthalpy, surface hydrophobicity, and particle sizes of moringa leaf protein concentrate (MLPC). Similarly, solubility, water holding capacity, and foaming capacity were also significantly improved in MLPC up to 3 h of BM. Correlation analysis indicated that BM duration significantly affected the essential amino acids, carbonyl content, sulfhydryl groups, and functional properties of MLPC. Conclusively, moderate BM duration (3 h) underscores its potential as a scalable pre-treatment for producing high-quality plant protein ingredients.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"10 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144145678","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

Enantioselective toxicological effects of chiral profenofos and 2-Bromo-4-chlorophenol on bovine serum albumin: Molecular-cellular-biological multilevel evaluation 手性异丙酚和2-溴-4-氯酚对牛血清白蛋白的对映选择性毒理学效应：分子-细胞-生物学多水平评价

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-27 DOI: 10.1016/j.foodchem.2025.144925

Wenze Li, Weichen You, Xiaofan Yang, Yi Wang, Rimao Hua, Saraschandra Naraginti, Meiqing Zhu

{"title":"Enantioselective toxicological effects of chiral profenofos and 2-Bromo-4-chlorophenol on bovine serum albumin: Molecular-cellular-biological multilevel evaluation","authors":"Wenze Li, Weichen You, Xiaofan Yang, Yi Wang, Rimao Hua, Saraschandra Naraginti, Meiqing Zhu","doi":"10.1016/j.foodchem.2025.144925","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144925","url":null,"abstract":"As a typical chiral organophosphate insecticide, the enantiomer of profenofos exhibits significant bioselective toxicity in the environment. This study investigates the enantioselective effects of chiral profenofos and 2-Bromo-4-chlorophenol on BSA. Multispectral analysis confirmed that S/R-profenofos and 2-Bromo-4-chlorophenol alterd the microenvironment of BSA, decreasing the α-helices content from 53.6 % to 52.9 %, 53.0 %, and 52.8 %. The binding constants Ka for the interaction of S/R-profenofos and 2-Bromo-4-chlorophenol with BSA were 4.70, 4.66 and 4.23 × 104 M−1, respectively. The LC50 of S/R-profenofos and 2-Bromo-4-chlorophenol for zebrafish were about 0.670, 0.739 and 0.954 mg/L, while the acetylcholinesterase inhibition rate were 86.64 %, 81.21 % and 73.64 %, respectively. The toxicity levels follows the pattern of S-profenofos>R-profenofos>2-Bromo-4-chlorophenol, which was also confirmed by the molecular docking and cell experiments. This study evaluated the interaction mechanism between chiral pesticides and model proteins at the molecular level, providing a new perspective on the food safety risk of chiral pesticides.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"10 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144145681","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

Synergistic effect of greenly synthesized nanoparticles embedded in molecular imprinted polymer for the detection of food preservative: Formalin 绿色合成纳米颗粒嵌入分子印迹聚合物对食品防腐剂福尔马林检测的协同效应

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-27 DOI: 10.1016/j.foodchem.2025.144873

Shivani Maurya, Roli Verma

引用次数: 0

Photoelectrochemical sensor incorporating AgNPs-integrated BiOBr/Ti3C2 layed composites for the efficient detection of bisphenol a detection in water and milk samples 采用agnps集成BiOBr/Ti3C2复合材料的光电化学传感器对水和牛奶样品中的双酚a进行高效检测

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-27 DOI: 10.1016/j.foodchem.2025.144945

Mingfei Pan, Mengjiao Xie, Lu Han, Chan Lu, Jing Cao, Wenjie Chen, Shuo Wang

{"title":"Photoelectrochemical sensor incorporating AgNPs-integrated BiOBr/Ti3C2 layed composites for the efficient detection of bisphenol a detection in water and milk samples","authors":"Mingfei Pan, Mengjiao Xie, Lu Han, Chan Lu, Jing Cao, Wenjie Chen, Shuo Wang","doi":"10.1016/j.foodchem.2025.144945","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144945","url":null,"abstract":"In this study, a 2D/2D BiOBr/Ti3C2 layered composites was synthesized and subsequently integrated with silver nanoparticles (AgNPs) via photodeposition to form the AgNPs/BiOBr/Ti3C2 composite. Based on this composite, a novel photoelectrochemical sensor was fabricated on ITO substrate for quantitative detection of bisphenol A (BPA). The BiOBr/Ti3C2 exhibited an enhanced contact interface, which facilitated effective charge separation and established a robust foundation for improved photocurrent generation. Meanwhile, the integration of AgNPs with SPR effect further improved the photoelectrochemical properties. The resulting AgNPs/BiOBr/Ti3C2/ITO sensors demonstrated good reproducibility, stability and resistance to interference, with wide linear range (0.0001–50 μmol L−1) and low detection limit (0.63 nmol L−1) for BPA. Recoveries for environmental water, bottled water and milk samples ranged from 90.8 % to 101.6 % with RSD below 5.0 % (n = 3), showing good correlation with HPLC results (r2 > 0.99). Consequently, the proposed AgNPs/BiOBr/Ti3C2/ITO sensor provides an effective strategy for BPA detection, showcasing significant potential for practical applications.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"67 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144145744","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