Food Chemistry最新文献_第2页

Persistence of wine polysulfides: Investigation of the stability of isolated glutathione and cysteine species 葡萄酒多硫化物的持久性：分离谷胱甘肽和半胱氨酸种类稳定性的研究

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-02 DOI: 10.1016/j.foodchem.2025.144603

Yu Hou, Marlize Z. Bekker, Tracey E. Siebert, David W. Jeffery

引用次数: 0

Interaction between wheat starch and hawthorn seed polysaccharide and its influence on starch properties and in vitro digestibility 小麦淀粉与山楂籽多糖的相互作用及其对淀粉特性和体外消化率的影响

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-05-02 DOI: 10.1016/j.foodchem.2025.144610

Qianhui Yu, Tuoping Li, Suhong Li

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Sensitive and selective simultaneous detection of ampicillin and chloramphenicol in foods with a SERS-activated molecularly imprinted capillary sensor 用sers激活的分子印迹毛细管传感器灵敏、选择性地同时检测食品中氨苄西林和氯霉素

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-02 DOI: 10.1016/j.foodchem.2025.144618

Sisi Tang, Ruili Li, Shuting Huang, Qi Liu, Xiaoqing Chen

{"title":"Sensitive and selective simultaneous detection of ampicillin and chloramphenicol in foods with a SERS-activated molecularly imprinted capillary sensor","authors":"Sisi Tang, Ruili Li, Shuting Huang, Qi Liu, Xiaoqing Chen","doi":"10.1016/j.foodchem.2025.144618","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144618","url":null,"abstract":"The specific identification and effective surface-enhanced Raman scattering (SERS) detection of multiple antibiotic residues in food samples remain challenging due to the interference of complex matrices and the low concentrations of the target analytes. Herein, we develop a novel sensor (SERS-CP-MI) that integrates SERS with molecular imprinting technology for sensitive and selective simultaneous detection of ampicillin (AMP) and chloramphenicol (CAP). The SERS-activated capillary (SERS-CP) utilizes capillary as carriers for plasmonic nanoparticles (Ag NPs) serving as recognition unit, where the modification of Ag NPs on the inner wall of the capillaries significantly enhances sensitivity. Meanwhile, the dual-template imprinted polymer (TMIP) was synthesized as capture unit through bulk polymerization and surface imprinting, forming specific cavities for simultaneous detection of AMP and CAP. The proposed method was successfully applied to chicken and milk samples, demonstrating that the SERS-CP-MI sensor is a reliable and effective tool for detecting antibiotic residues in food samples.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"44 1","pages":"144618"},"PeriodicalIF":8.8,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143901528","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

Enzyme-assisted dynamic extraction as a promising method to produce high-quality fresh tea juice from summer tea leaves 酶辅助动态萃取法是一种很有前途的夏茶鲜汁提取方法

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-02 DOI: 10.1016/j.foodchem.2025.144608

Yuan-Chao Li, Yan-Qing Fu, Ying Gao, Jie-Qiong Wang, Shan Jin, Yanglong Liu, Jian-Xin Chen, Yong-Quan Xu

引用次数: 0

Machine learning assisted nanozyme sensor array for accurate identification and discrimination of flavonoids in healthy tea 机器学习辅助纳米酶传感器阵列对健康茶中黄酮类化合物的准确鉴别

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-02 DOI: 10.1016/j.foodchem.2025.144612

Zemin Ren, Qingxu Deng, Yu Wang, Yajun Yang, Hongbin Wang, Fufeng Liu, Wenjie Jing

{"title":"Machine learning assisted nanozyme sensor array for accurate identification and discrimination of flavonoids in healthy tea","authors":"Zemin Ren, Qingxu Deng, Yu Wang, Yajun Yang, Hongbin Wang, Fufeng Liu, Wenjie Jing","doi":"10.1016/j.foodchem.2025.144612","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144612","url":null,"abstract":"Identifying flavonoids in herbs is of great significance for elucidating their biological activity and pharmacological effects. However, distinguishing and detecting multiple flavonoids simultaneously remains a challenge. Here, an innovative citric acid-Cu (CA-Cu) nanozyme with peroxidase mimic (POD) and laccase mimic (LAC) activities was successfully synthesized. Due to the varying inhibitory effects of flavonoids on CA-Cu dual-enzyme mimicking activities, and the degree of inhibition increasing with prolonged reaction time, a nanozyme sensor array was constructed based on reaction kinetics and applied to the identification of five flavonoids. This technique further streamlines the building of sensing channels. Moreover, by integrating various machine learning algorithms with the sensor arrays, accurate identification and prediction of five flavonoids in multiple herb samples have been successfully achieved. Finally, the sensor array successfully achieved the differentiation and recognition of multiple healthy tea, demonstrating its feasibility in efficiently distinguishing and detecting flavonoids in complex samples.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"22 1","pages":"144612"},"PeriodicalIF":8.8,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143901521","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, identification, and molecular mechanism of novel DPP-IV inhibitory peptides from pumpkin seed: In silico screening and experimental validation 新型南瓜籽DPP-IV抑制肽的制备、鉴定和分子机制：硅筛选和实验验证

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-02 DOI: 10.1016/j.foodchem.2025.144530

Xiya Chen, Wenhao Zhang, Yuexin Pan, Jia Ran, Xia Liu, Xiaodong Yu, Qiyi He

{"title":"Preparation, identification, and molecular mechanism of novel DPP-IV inhibitory peptides from pumpkin seed: In silico screening and experimental validation","authors":"Xiya Chen, Wenhao Zhang, Yuexin Pan, Jia Ran, Xia Liu, Xiaodong Yu, Qiyi He","doi":"10.1016/j.foodchem.2025.144530","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144530","url":null,"abstract":"The rising prevalence of Type 2 diabetes mellitus (T2DM) and the limitations of synthetic DPP-IV inhibitors emphasize the need for natural alternatives with fewer side effects. This study explored pumpkin seed protein (PSP) as a source of potential DPP-IV inhibitory peptides. Through in silico screening and experimental validation, seven novel peptides were identified, with LPGFF, LPGF, and MPLPA exhibiting potent inhibitory activities (IC50: 449.68–478.88 μM). Molecular docking and dynamics simulations revealed stable binding to DPP-IV's active site, interacting with key residues (Tyr547, Ser630, Tyr662, Arg125, Glu205). Kinetic analysis indicated competitive inhibition. In vivo studies in C57BL/6 J mice demonstrated significant hypoglycemic effects, reducing blood glucose AUC by 14.98–18.65 % at 100 mg/kg. The peptides also exhibited stability under varying temperatures, pH, and gastrointestinal conditions. These findings position PSP as a promising source of DPP-IV inhibitors and highlight the potential of in silico screening for bioactive peptide discovery in T2DM management.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"1 1","pages":"144530"},"PeriodicalIF":8.8,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143901522","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

Preliminary exploration of the loss of free Methylselenocysteine during selenium-rich tea processing 富硒茶叶加工过程中游离甲基硒半胱氨酸损失的初步探讨

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-05-01 DOI: 10.1016/j.foodchem.2025.144591

Jue Liu , Youjun Hu , Jie Zheng , Pan Yue , Shi-Yi Ou , Jiaqi Lu , Xiting Huang , Wanyi Cao , Hua Zhou

引用次数: 0

Controlled release of caffeine from oat globulin nanocomplexes: Biocompatibility and gastrointestinal dynamics 燕麦球蛋白纳米复合物中咖啡因的控制释放：生物相容性和胃肠动力学

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-01 DOI: 10.1016/j.foodchem.2025.144587

Junyu Lin, Hanhan Liu, Jianyu Yang, Yang Gao, Guanghua Zhao, Chenyan Lv

{"title":"Controlled release of caffeine from oat globulin nanocomplexes: Biocompatibility and gastrointestinal dynamics","authors":"Junyu Lin, Hanhan Liu, Jianyu Yang, Yang Gao, Guanghua Zhao, Chenyan Lv","doi":"10.1016/j.foodchem.2025.144587","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144587","url":null,"abstract":"Caffeine, a widely consumed stimulant, is known for its rapid absorption and clearance, leading to fluctuations in plasma concentration and potential gastrointestinal irritation. This study explored the interaction between oat globulin (OG) and caffeine, focusing on OG's ability to stabilize caffeine's release and bioavailability. Fluorescence quenching, FTIR and molecular docking indicated that each OG molecule is capable of binding 8.32 ± 1.59 molecules of caffeine with a high affinity. In vitro digestion simulations demonstrated slower caffeine release from the OG-caffeine nanocomplex, reducing toxicity to gastric epithelial cells (GES-1). In vivo studies showed that the OG-caffeine nanocomplex lowered the peak plasma concentration (Cmax = 1.761 ± 0.367 μg/mL) and extended the half-life of caffeine (T1/2 = 62.159 ± 7.156 min), enhancing its sustained effect. Additionally, cytotoxicity assays revealed that the OG-caffeine nanocomplex exhibited improved biocompatibility, reducing the irritant effects of caffeine on GES-1 cells. This study highlights the novel application of plant-based OG as an effective carrier to improve the delivery and safety of caffeine without synthetic additives.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"1 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143897634","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, characterization and co-pigmentation mechanism of high stability indicator films: Anthocyanins and oxalic acid 花青素-草酸高稳定性指示膜的制备、表征及共着色机理

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-01 DOI: 10.1016/j.foodchem.2025.144561

Chunyan Jiang, Xiaoyu Li, Yue Zhao, Hongdong Deng, Cheng Li, Caixia Wang, Yuhang Su, Saiyan Chen

引用次数: 0

Unveiling the differences between vitexin and isovitexin: From the perspective of sources, green advanced extraction technologies, biological activities, and safety 揭示牡荆素与异牡荆素的区别：从来源、绿色先进提取技术、生物活性和安全性的角度

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-01 DOI: 10.1016/j.foodchem.2025.144600

Jinquan Lin, Hao Ran, Qiqian Feng, Qun Shen, Sumei Zhou, Yuanlin Sun, Dianzhi Hou

{"title":"Unveiling the differences between vitexin and isovitexin: From the perspective of sources, green advanced extraction technologies, biological activities, and safety","authors":"Jinquan Lin, Hao Ran, Qiqian Feng, Qun Shen, Sumei Zhou, Yuanlin Sun, Dianzhi Hou","doi":"10.1016/j.foodchem.2025.144600","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144600","url":null,"abstract":"Vitexin and isovitexin, as the two of representative flavonoid C-glycosides, are naturally occurring bioactive compounds predominantly found in food plants. Their multiple pharmacological activities have generated a lot of interest in their application in disease management. However, as isomers, vitexin and isovitexin show differences between them in various aspects. To achieve their personalized application in precision nutrition, further research is needed to reveal their differences. Based on the various sources and distribution of vitexin and isovitexin, the advantages and limitations of various green advanced extraction technologies are discussed to improve their purity and activity. Furthermore, vitexin and isovitexin exhibit shared and diverse health benefits from the perspective of in vitro and in vivo research reports. This review contributes to a better understanding of the sustainable production of natural vitexin and isovitexin based on their differences, thus promoting the personalized application of them in the functional foods or pharmaceutical industries.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"34 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143897633","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