Food Chemistry最新文献_第2页

Volatile profile characterization of ten Algerian Unifloral honeys: Uncovering the connection to botanical sources 十种阿尔及利亚单花蜂蜜的挥发性特征：揭示与植物来源的联系

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-21 DOI: 10.1016/j.foodchem.2025.146791

Harbane Sonia , Escuredo Olga , Nakib Rifka , Seijo M. Carmen , Ouelhadj Akli , Rodríguez-Flores M. Shantal

{"title":"Volatile profile characterization of ten Algerian Unifloral honeys: Uncovering the connection to botanical sources","authors":"Harbane Sonia , Escuredo Olga , Nakib Rifka , Seijo M. Carmen , Ouelhadj Akli , Rodríguez-Flores M. Shantal","doi":"10.1016/j.foodchem.2025.146791","DOIUrl":"10.1016/j.foodchem.2025.146791","url":null,"abstract":"<div><div>This study provides a comprehensive characterization of the volatile organic compound (VOC) profiles of 29 Algerian honeys, representing ten unifloral types confirmed by melissopalynology. Using HS-SPME/GC–MS, 137 VOCs were identified across 27 chemical families, mainly benzene derivatives, organooxygen compounds, fatty acids, and monoterpenoids. Although benzeneacetaldehyde was the most ubiquitous compound (80.8 %), distinctive profiles were associated with specific floral origins, such as sulfur compounds in harra honey, linalool derivatives in <em>Bupleurum</em> and carob honeys, and safranal in tarfa honey. Notably, the volatile profiles of harmel (<em>Peganum harmala</em>) and caper (<em>Capparis spinosa</em>) honeys are reported here for the first time. Spearman correlation analysis, supported by hierarchical clustering, confirmed strong associations between honey botanical origin and volatile compound profiles. These findings highlight the potential of VOC profiling as a reliable tool for the authentication and valorization of unifloral honeys from arid and Mediterranean regions from Algerian.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146791"},"PeriodicalIF":9.8,"publicationDate":"2025-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145359982","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 oxidation on the emulsion properties of snakehead (Channa argus) myofibrillar protein: Roles of structural and interfacial changes 氧化对蛇头肌原纤维蛋白乳化特性的影响：结构和界面变化的作用。

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-21 DOI: 10.1016/j.foodchem.2025.146770

Mengzhe Li , Xin Wang , Tong Shi , Xiaoli Zhang , Wengang Jin , Li Yuan , Ruichang Gao

{"title":"Effects of oxidation on the emulsion properties of snakehead (Channa argus) myofibrillar protein: Roles of structural and interfacial changes","authors":"Mengzhe Li , Xin Wang , Tong Shi , Xiaoli Zhang , Wengang Jin , Li Yuan , Ruichang Gao","doi":"10.1016/j.foodchem.2025.146770","DOIUrl":"10.1016/j.foodchem.2025.146770","url":null,"abstract":"<div><div>Myofibrillar protein (MP), a key functional protein in muscle foods, strongly affects emulsion stability. However, the impact of oxidation on its interfacial behavior remained unclear. This study aimed to clarify how oxidative modification affects the conformational behavior of snakehead (<em>Channa argus</em>) MP, its dynamic adsorption at the oil-water interface, and the related emulsifying properties. MP was oxidized with different H<sub>2</sub>O<sub>2</sub> concentrations (0, 2, 4, 8, 16 mM). Moderate oxidation (≤ 4 mM) increased structural flexibility and exposed hydrophobic groups, thereby enhancing interfacial pressure, diffusion (K<sub>diff</sub>), penetration (K<sub>P</sub>), and rearrangement rates (K<sub>R</sub>). The 4 mM group produced the most stable emulsion with favorable rheology due to a compact interfacial film. In contrast, excessive oxidation (≥ 8 mM) promoted aggregation, buried hydrophobic sites, and reduced interfacial activity, leading to poor stability. These findings demonstrated that controlled oxidation could optimize MP functionality, providing a theoretical basis for developing protein-stability emulsion systems.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146770"},"PeriodicalIF":9.8,"publicationDate":"2025-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145353171","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

Unlocking the nutritional and phytochemical potential: metabolomics and bioaccessibility of polyphenols in south Indian edible flowers 解锁营养和植物化学潜能：代谢组学和南印度食用花中多酚的生物可及性

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-21 DOI: 10.1016/j.foodchem.2025.146788

Likhitha Yadav Prakruthi , Chagam Koteswara Reddy , Hari Krishnan , Deepika Kaushik , Korada Ganesh , Ramachandran Vinayagam , Mukul Kumar , Abeer Hashem , Nouf H. Alotaibi , Elsayed Fathi Abd-Allah

{"title":"Unlocking the nutritional and phytochemical potential: metabolomics and bioaccessibility of polyphenols in south Indian edible flowers","authors":"Likhitha Yadav Prakruthi , Chagam Koteswara Reddy , Hari Krishnan , Deepika Kaushik , Korada Ganesh , Ramachandran Vinayagam , Mukul Kumar , Abeer Hashem , Nouf H. Alotaibi , Elsayed Fathi Abd-Allah","doi":"10.1016/j.foodchem.2025.146788","DOIUrl":"10.1016/j.foodchem.2025.146788","url":null,"abstract":"<div><div>This study examined the nutritional composition, phytochemical diversity, and polyphenol bioaccessibility of four South Indian edible flowers: <em>Clitoria ternatea, Bougainvillea glabra, Hibiscus rosa-sinensis,</em> and <em>Chrysanthemum indicum.</em> Proximate analysis showed that <em>C. ternatea</em> contained the highest macronutrient content, while <em>C. indicum</em> was richest in essential micronutrients. UPLC-PDA and untargeted LC–MS Q-TRAP profiling identified over 100 bioactive compounds, including flavonoids, phenolic acids, terpenoids, amino acids, and fatty acid derivatives. Distinct metabolite patterns were observed, with delphinidin and quercetin derivatives abundant in <em>C. ternatea</em>; peonidin and cyanidin in <em>B. glabra</em>; and pelargonidin, catechin, and chlorogenic acid in <em>H. rosa-sinensis,</em> and <em>C. indicum.</em> Antioxidant assays revealed strong DPPH activity in <em>C. ternatea</em> and <em>H. rosa-sinensis</em>, and high ABTS activity in <em>B. glabra</em>. Simulated gastrointestinal digestion indicated higher bioaccessibility of phenolic acids than flavonoids, especially in <em>C. ternatea</em> and <em>H. rosa-sinensis.</em> These results underscore the potential of these edible flowers as promising functional food ingredients, offering rich and bioaccessible phytochemicals.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146788"},"PeriodicalIF":9.8,"publicationDate":"2025-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145360114","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

Development of quinoa protein-saccharide conjugates stabilized high internal phase Pickering emulsions for 3D printing and β-carotene delivery 用于3D打印和β-胡萝卜素递送的藜麦蛋白-糖偶联物高内相皮克林乳液的研制

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-19 DOI: 10.1016/j.foodchem.2025.146785

Xinying Peng , Yaoyao Ji , Kuo Zhao, Xue Shen

{"title":"Development of quinoa protein-saccharide conjugates stabilized high internal phase Pickering emulsions for 3D printing and β-carotene delivery","authors":"Xinying Peng , Yaoyao Ji , Kuo Zhao, Xue Shen","doi":"10.1016/j.foodchem.2025.146785","DOIUrl":"10.1016/j.foodchem.2025.146785","url":null,"abstract":"<div><div>High internal phase Pickering emulsions (HIPPEs) exhibit great potential in 3D printing and the delivery of hydrophobic compounds due to their semi-solid rheological properties and high oil phase volume. In this study, quinoa protein-saccharide conjugates were used to stabilize HIPPEs as 3D printing inks for the delivery of β-carotene. The quinoa protein-inulin conjugate (QP-Inu) demonstrated a larger three-phase angle approaching 90°, lower interfacial tension, and a higher absorption rate, resulting in a compact network structure with more tightly packed smaller droplets, as confirmed by particle size and confocal laser scanning microscopy (CLSM) analysis. All HIPPEs exhibited solid-like viscoelasticity and shear-thinning behavior. Among these, QP-Inu stabilized HIPPEs displayed higher viscosity and elasticity, superior thixotropic recovery rates, and enhanced 3D printability with improved accuracy and self-supporting ability. Furthermore, QP-Inu stabilized HIPPEs showed a better encapsulation capacity for β-carotene and superior storage ability, and stability against adverse environmental stresses, including pH, heating, salt ions, and oxidation. In conclusion, quinoa protein-saccharide conjugates can be promising candidates as stabilizers to form food-grade HIPPEs as new 3D printing materials and effective β-carotene delivery system.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146785"},"PeriodicalIF":9.8,"publicationDate":"2025-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145314792","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

Advances in acetylcholinesterase-based biosensing technologies for organophosphorus pesticide detection: A comprehensive review (2020–2024) 基于乙酰胆碱酯酶的有机磷农药生物传感技术研究进展综述（2020-2024）

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-19 DOI: 10.1016/j.foodchem.2025.146769

Qian Zhang , Jing Yu , Yanping Wei, Rong Yang, Jin Liu, Yangyang Su, Die Gao, Jing Zeng

{"title":"Advances in acetylcholinesterase-based biosensing technologies for organophosphorus pesticide detection: A comprehensive review (2020–2024)","authors":"Qian Zhang , Jing Yu , Yanping Wei, Rong Yang, Jin Liu, Yangyang Su, Die Gao, Jing Zeng","doi":"10.1016/j.foodchem.2025.146769","DOIUrl":"10.1016/j.foodchem.2025.146769","url":null,"abstract":"<div><div>This review comprehensively summarizes recent advances (2020–2024) in acetylcholinesterase-based biosensing technologies for detecting organophosphorus pesticides in food and environmental matrices. The critical role of innovative functional materials in enhancing biosensor performance through improved enzyme immobilization, signal amplification, and anti-interference capabilities is highlighted. The principles of acetylcholinesterase inhibition, simplified sample pretreatment, and various immobilization strategies are discussed. Electrochemical, optical, dual-mode, and capillary electrophoresis–based biosensing modalities are compared, emphasizing their respective advantages and limitations. Despite their high sensitivity, portability, and cost-effectiveness, acetylcholinesterase-based biosensing technologies face challenges in terms of specificity, anti-interference capabilities, and reproducibility. Strategies to overcome these limitations include developing engineered enzymes, integrating microfluidic pretreatment, employing eco-friendly nanomaterials, and implementing multisignal calibration and intelligent sensing systems. These advancements support a collaborative “screening–confirmation” framework that combines rapid biosensing with confirmatory liquid chromatography/gas chromatography–mass spectrometry techniques, significantly enhancing capabilities in food safety monitoring and environmental protection.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146769"},"PeriodicalIF":9.8,"publicationDate":"2025-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145353191","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

Study on the effect of glycerol monostearate on the properties of sesame oil body-based aerated emulsions and related mechanisms 单硬脂酸甘油对芝麻油体充气乳剂性能的影响及其机理研究

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-10-19 DOI: 10.1016/j.foodchem.2025.146783

Delong Li, Yanpeng Zhang, Yue Long, Kun Zhang, Wei Xu, Chun Hu, Hailong Zhang

引用次数: 0

Cocoa butter-sodium caseinate-gum arabic ternary complex enhances spray-drying survival and digestive tolerance of Lactiplantibacillus plantarum 可可脂-酪氨酸钠-阿拉伯胶三元配合物提高植物乳杆菌喷雾干燥存活率和消化耐受性

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-10-19 DOI: 10.1016/j.foodchem.2025.146772

Panting Chen, Jia Liu, Lulu Liu, Lina Jin, Yuqing Zhao, Jiashu Lu, Zhenjing Li, Qiaomei Zhu, Steve W. Cui, Qingbin Guo, Wan Wang, Huanhuan Liu

{"title":"Cocoa butter-sodium caseinate-gum arabic ternary complex enhances spray-drying survival and digestive tolerance of Lactiplantibacillus plantarum","authors":"Panting Chen, Jia Liu, Lulu Liu, Lina Jin, Yuqing Zhao, Jiashu Lu, Zhenjing Li, Qiaomei Zhu, Steve W. Cui, Qingbin Guo, Wan Wang, Huanhuan Liu","doi":"10.1016/j.foodchem.2025.146772","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146772","url":null,"abstract":"A ternary coacervation system comprising sodium caseinate, cocoa butter, and gum arabic was developed to enhance <em>Lactiplantibacillus plantarum</em> survival during spray drying. Sodium caseinate demonstrated optimal protection at 10 % (<em>w</em>/w), while cocoa butter incorporation significantly improved thermal resistance via endothermic phase transitions. The binary sodium caseinate-cocoa butter complex (1:1 mass ratio) achieved 72.94 % survival rate, with subsequent gum arabic integration generating dense electrostatic interfacial matrices. Optimization of the ternary system at pH 3.75 using a 1:1 mass ratio of sodium caseinate-cocoa butter to gum arabic yielded 86.25 % probiotic survival, concurrently enhancing heat buffering capacity, digestive resistance, and storage stability. Microstructure analysis verified coacervate integrity, which improved both storage stability and digestive resistance during in vitro simulation. This approach establishes a reliable method for augmenting probiotic processing stability and bioavailability, demonstrating significant potential for functional food and biological delivery applications.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"41 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145314795","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

Electron beam irradiation enhances Pickering emulsion properties of starch-zein nanocomposites for probiotic encapsulation 电子束辐照提高淀粉-玉米蛋白纳米复合材料的酸洗乳性能

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-19 DOI: 10.1016/j.foodchem.2025.146774

Wenting Chen , Yue Wang , Weibing Zhang , Jiayuan Li , Tao Liu

引用次数: 0

The effect of rye starch of different molar mass on the oxidation process, structural changes, radicals' formation and functional properties of modified starch 研究了不同摩尔质量的黑麦淀粉对变性淀粉氧化过程、结构变化、自由基形成及功能特性的影响

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-18 DOI: 10.1016/j.foodchem.2025.146775

Sławomir Pietrzyk , Angelika Wojtyś , Joanna Sobolewska-Zielińska , Magdalena Kurdziel , Maria Łabanowska , Krzysztof Buksa

{"title":"The effect of rye starch of different molar mass on the oxidation process, structural changes, radicals' formation and functional properties of modified starch","authors":"Sławomir Pietrzyk , Angelika Wojtyś , Joanna Sobolewska-Zielińska , Magdalena Kurdziel , Maria Łabanowska , Krzysztof Buksa","doi":"10.1016/j.foodchem.2025.146775","DOIUrl":"10.1016/j.foodchem.2025.146775","url":null,"abstract":"<div><div>The aim of work was to compare the susceptibility to oxidation of 3 rye starches of different molar mass. The comparison was done under standardized conditions and the properties of rye starches were also compared with commercial corn starch. Starches were oxidized by chlorate(I) sodium (10 g CI/kg starch). Rye starches exhibited lower susceptibility to oxidation (0.030–0.047 % COOH) compared to corn starch. The oxidation of high molar mass rye starch caused more distinct depolymerization of starch chains compared to rye starch of lower molar mass. In starches of low molar mass, depolymerization occurred mainly through the cleavage of the 1–4 glycosidic bond, whereas in high molar mass starch of degradation processes also the breaking of the 1–6 glycosidic bonds, limiting oxidation process at the C(6) atom of glucose. Rye starches showed higher stability of water binding capacity and viscosity of paste compared to corn starch, therefore they can be an alternative, good thickener for soup and sauces.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146775"},"PeriodicalIF":9.8,"publicationDate":"2025-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145314799","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

Anti-nutritional factors: Nutrient interactions, processing interventions, and health aspects 抗营养因子：营养相互作用、加工干预和健康方面

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-18 DOI: 10.1016/j.foodchem.2025.146746

Ankan Kheto , Debojit Baidya Choudhury , Shubhajit Sarkhel , Ayan Sarkar , Yogesh Kumar , Samandeep Kaur , Arun Kumar Gupta , Yograj Bist , Rahul Vashishth , N. Bharath , Rachna Sehrawat , Anupam Roy , Khalid Gul , Lokesh Kumar

{"title":"Anti-nutritional factors: Nutrient interactions, processing interventions, and health aspects","authors":"Ankan Kheto , Debojit Baidya Choudhury , Shubhajit Sarkhel , Ayan Sarkar , Yogesh Kumar , Samandeep Kaur , Arun Kumar Gupta , Yograj Bist , Rahul Vashishth , N. Bharath , Rachna Sehrawat , Anupam Roy , Khalid Gul , Lokesh Kumar","doi":"10.1016/j.foodchem.2025.146746","DOIUrl":"10.1016/j.foodchem.2025.146746","url":null,"abstract":"<div><div>Plant-based foods are valuable sources of essential minerals and macronutrients. However, their bioavailability is significantly affected by anti-nutritional factors (ANFs), which can reduce nutrient intake, hinder digestion, and decrease metabolic utilization of feed. Hence, this review aims to provide comprehensive insight into various aspects of ANFs in food, including their background and interaction mechanisms with nutrients (mineral chelation, enzyme inhibition, and intestinal barrier disruption). The effectiveness of different conventional and novel technologies for reducing ANFs has been thoroughly discussed, and their limitations have been highlighted. For example, soaking typically reduces phytic acid content by 20–40 %, whereas germination and fermentation can achieve 40–80 % reduction. Extrusion and cold plasma have been reported to lower the contents of tannins and trypsin inhibitors by more than 80 % under optimized conditions. This study also explores the impact of ANFs on nutrient bioavailability and highlights dietary strategies and biological activities after the consumption of ANF-rich foods.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146746"},"PeriodicalIF":9.8,"publicationDate":"2025-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145314801","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