Food Chemistry最新文献_第2页

Characterization of flavor profiles of wines produced with Coniella vitis-infected grapes by GC–MS, HPLC, and sensory analysis

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-07 DOI: 10.1016/j.foodchem.2025.142820

Xing Han, Yanfeng Wei, Lifang Yuan, Xiangtian Yin, Yao Liu, Chundong Wang, Xilong Jiang, Tinggang Li, Qibao Liu

{"title":"Characterization of flavor profiles of wines produced with Coniella vitis-infected grapes by GC–MS, HPLC, and sensory analysis","authors":"Xing Han, Yanfeng Wei, Lifang Yuan, Xiangtian Yin, Yao Liu, Chundong Wang, Xilong Jiang, Tinggang Li, Qibao Liu","doi":"10.1016/j.foodchem.2025.142820","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142820","url":null,"abstract":"Grapevine white rot is a fungal disease that frequently occurs during the growing season, resulting in reduced fruit quality and severe yield losses. This work aimed to compare the differences in flavor profiles between wines made from different percentages of Coniella vitis-infected grapes by using FTIR spectrometer, sensory analysis, HS-SPME-GC–MS and HPLC-DAD. C. vitis infection significantly increased the soluble solids, glycerol and glucuronic acid contents, decreased the ethanol, malic and tartaric acid contents, altered the sensory characteristics of wines. Volatile phenolics, i.e., phenol, 4-ethylphenol and 4-ethylguaiacol, were the most significant difference volatile organic compounds of C. vitis infection, and methyl octanoate could be considered as an early marker of infection. C. vitis infection significantly increased most phenolic compounds contents and improved the antioxidant capacity of wine. This study would provide some new insights to understand the effect of grapevine white rot on characteristics flavor profiles of wines.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"21 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142934617","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

Methionine thioether reduces the content of 4-hydroxy-2-nonenal in high-temperature soybean oil by preventing the radical chain reaction

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-07 DOI: 10.1016/j.foodchem.2025.142811

Nanyu Zhao, Zhihua Song, Xue Zhang, Xinlei Shi, Lijun Wang, Ziyue Chen, Jianhua Huang, Xingguo Wang

引用次数: 0

Cu2-xSe@Bi2MoO6 nanozyme-based immunoassay for the colorimetric detection of walnut allergen in foods

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-07 DOI: 10.1016/j.foodchem.2025.142808

ShaSha Wang, Lingjie Sheng, Yang Lu

引用次数: 0

Effects of Yupingfeng polysaccharide in diet on slaughtering performance and meat flavor of Qingyuan partridge chicken

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-07 DOI: 10.1016/j.foodchem.2025.142814

Wendan Zheng, Sifan Chen, Yuling Guan, Bo Wu

引用次数: 0

Corrigendum to ‘Testing adulterated liquid-egg: developing rapid detection techniques based on colorimetry, electrochemistry, and interfacial fingerprinting’ [Food Chemistry, Volume 444, 30 June 2024, 138674]

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-07 DOI: 10.1016/j.foodchem.2024.142694

Shuo Yang, Fuming Yang, Wenhao Dou, Yuan Chi, Yujie Chi

{"title":"Corrigendum to ‘Testing adulterated liquid-egg: developing rapid detection techniques based on colorimetry, electrochemistry, and interfacial fingerprinting’ [Food Chemistry, Volume 444, 30 June 2024, 138674]","authors":"Shuo Yang, Fuming Yang, Wenhao Dou, Yuan Chi, Yujie Chi","doi":"10.1016/j.foodchem.2024.142694","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142694","url":null,"abstract":"The authors regret to inform, due to article mistakenly including R1 Figures instead of R2, some subfigure labels were incorrect. The following corrections are published: In Fig 4b: subfigure labels \"A, B, C, D, E, F\" should be changed to \"b1, b2, b3, b4, b5, b6\". In Fig 4c: subfigure labels \"A-E\" should be changed to \"c1-c5\". In Fig 5b: subfigure labels \"A-D\" should be changed to \"b1-b4\". In Fig 5a: subfigure labels \"M1-M12\" should be changed to \"a1, a2, a7, a8, a3, a9, a4, a5, a6, a10, a11, a12\" (correspondingly, \"S\" should be updated to \"a*\"). In Fig 2g: subfigure labels \"M1-M7\" should be revised to \"g1, g2, g4 (g2), g5, g6, g7, g3;\" and \"S1, S2, S4, S5, S6, S7\" to \"g1*, g2*, g5*, g6*, g7*, g3*\", additionally, \"M3*\" to \"g4* (g3)\". In Fig 6a: subfigure labels \"W1-W8\" should be changed to \"F1, F4, F2, F3, F5, F6, F7, F8\" (correspondingly, \"W*\" should be updated to \"F*\"). In Fig 6b: subfigure label \"D\" should be changed to \"E\", and \"W1-W4\" to \"D1-D4\" (correspondingly, \"W*\" should be updated to \"D*\"). In addition, in Fig 3: caption \"e2 to e6 and e2* to e6* represent CEY-Aeyr\" should be revised to \"e3 to e6 and e3* to e6* represent CEY-Awd\". In Fig 1f: equation 2 should be revised to \"y=55.26+21.93x, R2=0.9843,\" and the equation 3 stands for Color a. In Fig 4a: images \"14\" and \"27\" should be replaced with the versions attached herewith. The authors sincerely apologizes for the aforementioned errors.<figure><img alt=\"Unlabelled Image\" height=\"63\" src=\"https://ars.els-cdn.com/content/image/1-s2.0-S0308814624043449-fx1.jpg\"/><ol><li>Download: Download high-res image (32KB)</li><li>Download: Download full-size image</li></ol></figure>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"10 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142934615","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

Machine learning assisted multi-signal nanozyme sensor array for the antioxidant phenolic compounds intelligent recognition

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-07 DOI: 10.1016/j.foodchem.2025.142826

Jiahao Xu, Yu Wang, Ziyuan Li, Fufeng Liu, Wenjie Jing

{"title":"Machine learning assisted multi-signal nanozyme sensor array for the antioxidant phenolic compounds intelligent recognition","authors":"Jiahao Xu, Yu Wang, Ziyuan Li, Fufeng Liu, Wenjie Jing","doi":"10.1016/j.foodchem.2025.142826","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142826","url":null,"abstract":"Identifying antioxidant phenolic compounds (APs) in food plays a crucial role in understanding their biological functions and associated health benefits. Here, a bifunctional Cu-1,3,5-benzenetricarboxylic acid (Cu-BTC) nanozyme was successfully prepared. Due to the excellent laccase-like behavior of Cu-BTC, it can catalyze the oxidation of various APs to produce colored quinone imines. In addition, Cu-BTC also exhibits excellent peroxidase-like behavior, which can catalyze the oxidation of colorless 3,3′,5,5′-tetramethylbenzidine (TMB) to form blue oxidized TMB and exhibits higher photothermal properties under near-infrared laser irradiation. Due to the strong reducibility of APs, this process can be inhibited. A dual-mode colorimetric/ photothermal sensor array was constructed, successfully achieving discriminant analysis of APs. Moreover, by integrating artificial neural network (ANN) algorithms with sensor arrays, precise identification and prediction of APs in black tea, coffee, and wine have been successfully accomplished. Finally, with the assistance of smartphones, a portable detection method for APs was developed.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"35 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142934657","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

Dietary exposure assessment of 9 food emulsifiers to Korean population and their health effects

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-07 DOI: 10.1016/j.foodchem.2025.142807

Choonshik Shin, Hyun Ji Lee, Young-Jun Kim, Shinai Choi, Sung-Kwan Park

引用次数: 0

An intelligent thymol/alizarin-loaded polycaprolactone/gelatin/zein nanofibrous film with pH-responsive and antibacterial properties for shrimp freshness monitoring and preservation

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-07 DOI: 10.1016/j.foodchem.2025.142812

JinTao He, Qiong Peng, JingJing Wang, Jing Deng, Wen Li, QinLu Lin, FeiFei Zhong, Xu Xia

{"title":"An intelligent thymol/alizarin-loaded polycaprolactone/gelatin/zein nanofibrous film with pH-responsive and antibacterial properties for shrimp freshness monitoring and preservation","authors":"JinTao He, Qiong Peng, JingJing Wang, Jing Deng, Wen Li, QinLu Lin, FeiFei Zhong, Xu Xia","doi":"10.1016/j.foodchem.2025.142812","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142812","url":null,"abstract":"Improper storage methods cause food resources to be wasted, and the development of multifunctional intelligent packaging can realize freshness monitoring and extend the shelf life. In this study, an intelligent alizarin/thymol-loaded polycaprolactone/gelatin/zein nanofibrous film was prepared and achieved the dual functions of pH-responsive and antibacterial properties. The film was fabricated using electrospun technology and characterized by SEM, FT-IR, WCA, TGA, DSC, and mechanical property tests, which had good antioxidant properties (81.40 ± 0.74 % free radical scavenging). The film could effectively inhibit the growth of Escherichia coli, Staphylococcus aureus, and Shewanella putrefaciens within 12 h and exhibited light yellow-light purple-dark purple color change at pH 2–12, with good color stability and color responsiveness to ammonia in the environment. In the shrimp application, shelf life was extended by 2 days and freshness could be monitored by the color change. This scientific research opens up new possibilities for realizing multifunctional food packaging alternatives.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"99 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142934623","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

Mechanism of nonhydrated phospholipid removal in soybean oil using aminopolycarboxylic acid ligands

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-07 DOI: 10.1016/j.foodchem.2025.142771

Fengguang Pan, Jie Liu, Dan Lv, Xue Liu, Jing Liu, Dongxue Zhang, Mingdi Zhang

引用次数: 0

Purification, characterization, optimization, and docking simulation of alkaline protease produced by Brevibacillus agri SAR25 using fish wastes as a substrate

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-07 DOI: 10.1016/j.foodchem.2025.142816

Sefa Nur Akkaya, Ammar Almansour, Rahime Altintas, Melda Sisecioglu, Ahmet Adiguzel

{"title":"Purification, characterization, optimization, and docking simulation of alkaline protease produced by Brevibacillus agri SAR25 using fish wastes as a substrate","authors":"Sefa Nur Akkaya, Ammar Almansour, Rahime Altintas, Melda Sisecioglu, Ahmet Adiguzel","doi":"10.1016/j.foodchem.2025.142816","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142816","url":null,"abstract":"Recycling of protein-rich environmental wastes and obtaining more valuable products from these recycled products is a topic of interest for researchers. This study aims to produce, purify, and characterize the physicochemical and structural properties of the protease enzyme produced from Brevibacillus agri SAR25 using salmon fish waste as substrate and also to evaluate the effect of protease on the chicken feather, enzyme-ligand interactions, and active site surface area. The production of protease was optimum on 50 g/L fish waste, pH 8, 40 °C, 96 h, and 150 rpm. The alkaline protease was isolated using three-phase partitioning (TPP), a straightforward and efficient one-step method for purifying enzymes in industrial applications. TPP achieved a purification efficiency of 115 % with a 3.1-fold increase in concentration. As a result, the molecular weight of the purified protease was determined to be 50 kDa under optimal conditions of pH 9 and 45 °C. The 3D structure of the alkaline protease enzyme with the determined ligands was predicted by homology modeling using UCSF Chimera 1.17.3 software. Tween-20 ligand showed the best binding affinity by hydrogen bonding with amino acids 106 A, Asn 133 A, Gly 198, Asn 226, Glu 232 and hydrophobic interaction with His 135, Leu 283 in the active site of the alkaline protease enzyme, thus leading to the discovery of new semisynthetic enzymes of salmon fish waste. The activity and stability of Brevibacillus agri SAR25 alkaline protease over a wide range of temperatures and pH, and its relatively high stability in the presence of various metal ions, organic solvents, and surfactants indicate that it can be used as a biocatalyst for different industrial applications. This could lead to the creation of new enzymes made from recycled biological materials.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"27 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142934620","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