Food Chemistry最新文献_第2页

Pectin–polyphenol interactions: a system with enhanced functionalities and bioavailabilities 果胶-多酚相互作用：具有增强功能和生物利用度的系统

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-10-03 DOI: 10.1016/j.foodchem.2025.146634

Lanlan Hu, Chuang Wang, Yifei Bai, Ibrahim Khalifa, Xinhong Liang, Hao Zhang, Yangyang Jia

{"title":"Pectin–polyphenol interactions: a system with enhanced functionalities and bioavailabilities","authors":"Lanlan Hu, Chuang Wang, Yifei Bai, Ibrahim Khalifa, Xinhong Liang, Hao Zhang, Yangyang Jia","doi":"10.1016/j.foodchem.2025.146634","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146634","url":null,"abstract":"Pectin–polyphenol interactions have garnered increasing interest for their roles in functional foods, food processing, and cosmetics. This review summarizes recent advancements over the past five years, focusing on the structures, classifications, and functionalities of pectins and polyphenols, with an emphasis on their interactions. Key influencing factors, including molecular weight, methylation degree, spatial conformation, pH, temperature, and ionic strength, are systematically analyzed. The mechanisms of covalent and non-covalent interactions are explored, highlighting their impact on emulsification, gelation, antioxidant activity, and gut microbiota modulation. Applications in functional food development, processing, and preservation are discussed, particularly in reducing astringency and stabilizing anthocyanins. Future research directions are outlined, emphasizing advanced processing technologies, and the sustainable utilization of agricultural by-products. By elucidating fundamental mechanisms and practical applications, this review aims to facilitate the broader integration of pectin–polyphenol interactions in the food and health industries.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"114 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145209426","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

sDevelopment and characterization of a walnut protein hydrolysate-Fe-vitamin C complex: Enhancing iron bioavailability through phytase-assisted modification 核桃蛋白水解物铁-维生素C复合物的开发与表征：通过植酸酶辅助修饰提高铁的生物利用度

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-10-03 DOI: 10.1016/j.foodchem.2025.146646

Sibao Zhao, Wenzhen Qiu, Yang Sun, Feng Jin, Fengjun Wang

{"title":"sDevelopment and characterization of a walnut protein hydrolysate-Fe-vitamin C complex: Enhancing iron bioavailability through phytase-assisted modification","authors":"Sibao Zhao, Wenzhen Qiu, Yang Sun, Feng Jin, Fengjun Wang","doi":"10.1016/j.foodchem.2025.146646","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146646","url":null,"abstract":"In this study, walnut protein was treated with phytase and Alcalase to produce walnut protein hydrolysate (WPHP). Phytase hydrolysis reduced phytic acid‑iron interactions, exposing peptide binding sites and enabling strong Fe2+ chelation rate of 80.78 ± 0.58 %. Vitamin C was subsequently added to form WPHP-Fe-vitamin C complex, which was stabilized through Fe-carboxyl and Fe‑carbonyl coordination and hydrogen bonding, accompanied by structural reorganization. The complex exhibited a porous microstructure, particle size of 345.76 nm, solubility of 90.22 % at pH 7.0, and stabilized under varying pH, ionic, and thermal conditions. Compared with WPHP-Fe, the complex showed higher iron retention. Caco-2 assays revealed that vitamin C mitigated the inhibitory effect of phytic acid and significantly enhanced Fe2+ uptake via the DMT1 pathway, reaching 9.47 ± 0.13 μg/well at 120 min. These results highlight the complementary roles of phytase and vitamin C and support the complex as a peptide-based iron supplement.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"98 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145209432","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

Assembling soy protein-propylene glycol alginate binary nanocomposite particles via transacylation reaction to stabilize high-oil-phase curcumin-loaded emulsions: Influence of gel network 通过转酰化反应组装大豆蛋白-海藻酸丙二醇二元纳米复合粒子以稳定高油相姜黄素负载乳状液：凝胶网络的影响

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-10-03 DOI: 10.1016/j.foodchem.2025.146584

Jingjing Xu, Shuizhong Luo, Shaotong Jiang, Zhenyu Yu, Zhi Zheng

{"title":"Assembling soy protein-propylene glycol alginate binary nanocomposite particles via transacylation reaction to stabilize high-oil-phase curcumin-loaded emulsions: Influence of gel network","authors":"Jingjing Xu, Shuizhong Luo, Shaotong Jiang, Zhenyu Yu, Zhi Zheng","doi":"10.1016/j.foodchem.2025.146584","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146584","url":null,"abstract":"To make the emulsion more stable under complex environments, a novel emulsifier, soy protein isolates (SPI)-propylene glycol alginate (PGA) binary nanocomposite particles (SPIPn), was synthesized using a transacylation reaction. The findings revealed that SPIPn formed when the carboxyl groups in PGA and the amino groups in SPI were covalently bonded, facilitated by various forces. SPIPn-2:3 was identified as the most suitable emulsifier for the subsequent preparation of curcumin-loaded emulsions and could emulsify emulsions with an φ as low as 0.5 to form emulsion gels. Moreover, an increase in the φ value strengthened the gel network structure, leading to enhanced macroscopic viscosity, elasticity strength, and creaming stability. Furthermore, the emulsion with an φ of 0.6 retained up to 96 % and 99 % of curcumin after storage for 30 days and irradiation for 720 min, respectively. This study could provide a simple and convenient method to improve food product stability.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"27 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145209427","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

Effect of addition of Agrocybe aegerita fermentation solution of Pueraria lobata and Coix lachryma-jobi L. seed on noodle texture quality and in vitro digestibility 葛根和薏苡仁发酵液的添加对面条质地和体外消化率的影响

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-10-03 DOI: 10.1016/j.foodchem.2025.146609

Yan Yuan, Xia Chen, Shuqi Xing, Laping He, Cuiqin Li, Xiao Wang

引用次数: 0

Decoding the mechanism of dietary fatty acids-driven phytosterol esterification promoting intestinal absorption 解读膳食脂肪酸驱动植物甾醇酯化促进肠道吸收的机制

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-10-03 DOI: 10.1016/j.foodchem.2025.146525

Tian Zhao, Zirui Li, Shengyang Ji, Qinle Huang, Qun Fang, Chongde Sun, Baiyi Lu

引用次数: 0

Mechanistic insights into heat-induced emulsion destabilization of key fractions in egg yolk: Betaine-mediated suppression of thermal aggregation 蛋黄中关键组分热诱导乳状液不稳定的机理：甜菜碱介导的热聚集抑制

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-10-03 DOI: 10.1016/j.foodchem.2025.146629

Lan Liu, Jiahui Bi, Yujie Chi, Yuan Chi

{"title":"Mechanistic insights into heat-induced emulsion destabilization of key fractions in egg yolk: Betaine-mediated suppression of thermal aggregation","authors":"Lan Liu, Jiahui Bi, Yujie Chi, Yuan Chi","doi":"10.1016/j.foodchem.2025.146629","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146629","url":null,"abstract":"This study aims to investigate the effects and mechanisms of EY fractions and betaine on thermal stability and emulsifying property. Rheological results illustrated that granules exhibited a 41.22 °C higher thermal aggregation temperature than plasma, betaine raised the thermal aggregation temperatures of plasma and granules by 10.18 °C and 11.88 °C, respectively. ζ-potential measurements demonstrated inherent electrostatic interactions between plasma and granules, and the charge in granules was stronger. Plasma displayed excellent solubility and emulsifying activity, whereas granules predominantly maintained emulsifying stability. Betaine enhanced hydrogen bond interactions, stabilizing protein structures. SDS-PAGE analysis suggested that thermal-induced destabilization of EY fractions might involve γ-livetin or apo-LDL in plasma. In conclusion, betaine effectively retarded heat-induced aggregation of key EY fractions (plasma) and sustain interfacial stability. This study advances understanding of thermal aggregation behavior at the EY fraction level, and provides new insights into modulating thermal aggregation and extending emulsifying properties in food applications","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"102 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145209428","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

Flavor profile and peptide formation in soy sauce fermented from soybean meal by Aspergillus oryzae and Aspergillus Niger 米曲霉和黑曲霉发酵豆粕酱油的风味特征和肽的形成

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-10-03 DOI: 10.1016/j.foodchem.2025.146631

Bin Dong, Lulu Bai, Zehui Li, Xiaochao Xu, Yudong Nie, Baichuang Sun, Yuping Sun, Tongquan Li, Yunping Yao, Guozhong Zhao

{"title":"Flavor profile and peptide formation in soy sauce fermented from soybean meal by Aspergillus oryzae and Aspergillus Niger","authors":"Bin Dong, Lulu Bai, Zehui Li, Xiaochao Xu, Yudong Nie, Baichuang Sun, Yuping Sun, Tongquan Li, Yunping Yao, Guozhong Zhao","doi":"10.1016/j.foodchem.2025.146631","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146631","url":null,"abstract":"To provide a novel strategy for the development of soy sauce with an improved flavor profile but without gluten, soybean meal was employed as the sole material for fermentation by Aspergillus niger and Aspergillus oryzae. SEM, FTIR, GC–MS, peptide omics and molecular docking were used to analyze flavor characteristics and flavor peptide formation in different combinations. The Aspergillus niger and Aspergillus oryzae groups stand out and presented 3.62-fold increases in alcohol, phenol, and ketone contents in soy sauce compared with Aspergillus oryzae alone; the contents of umami and sweet free amino acids increased by 12.66 %, with the highest content compared with Aspergillus niger; furthermore, Aspergillus niger promoted a 173.7 % increase in the Pro content of the soy sauce compared with Aspergillus oryzae alone, which influenced the amino acid distribution and overall flavor. Thus, the cofermentation of Aspergillus niger and Aspergillus oryzae provides an option for the development of soy sauce.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"7 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216253","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

Ratiometric fluorescence sensor based on carbon quantum dots for hydrocortisone detection in food samples 基于碳量子点的比例荧光传感器检测食品样品中的氢化可的松

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-10-03 DOI: 10.1016/j.foodchem.2025.146636

Zhifeng Cai, Chaoying Yang, Ziyue Zhang, Wenjie Xing, Shuying Yang

{"title":"Ratiometric fluorescence sensor based on carbon quantum dots for hydrocortisone detection in food samples","authors":"Zhifeng Cai, Chaoying Yang, Ziyue Zhang, Wenjie Xing, Shuying Yang","doi":"10.1016/j.foodchem.2025.146636","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146636","url":null,"abstract":"Due to the prime self-calibration capability, dual emission fluorescence sensor can be utilized to accurately detect target analytes. Herein, the hydrothermal strategy was employed to construct dual emission carbon quantum dots (D-CQDs) via cyanazine and carbamazepine as materials. Interestingly, D-CQDs displayed two fluorescence emission peaks at 418 and 441 nm. Meanwhile, some excellent features could be observed, such as strong fluorescence, good water-solubility, and photo-stability. The as-developed D-CQDs could be successfully applied to detect sensitively and selectively hydrocortisone (HYD). Under the optimal sensing conditions, a working curve was developed between ln(F0/F) and HYD amounts. The linear range was 0–140 μM with detection limit of 0.029 μM. The sensing mechanism was assigned to static quenching effect (SQE). Moreover, this promising platform was used successfully to determine HYD in food samples with satisfied recoveries of 93.37–103.87 %. The greenness assessments indicated that this platform possessed excellent ecological friendliness and sustainability.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"121 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216254","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

Ultrasound-assisted shear homogenization for preparing chitin nanocrystal-stabilized Pickering emulsions 超声辅助剪切均质制备几丁质纳米晶稳定皮克林乳状液

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-10-03 DOI: 10.1016/j.foodchem.2025.146642

Yimeng Lou, Te Yu, Binyan Zeng, Muhammad Moeid Khan, Nikolai Kuhnert, Ok-Hwan Lee, Xing Fu

{"title":"Ultrasound-assisted shear homogenization for preparing chitin nanocrystal-stabilized Pickering emulsions","authors":"Yimeng Lou, Te Yu, Binyan Zeng, Muhammad Moeid Khan, Nikolai Kuhnert, Ok-Hwan Lee, Xing Fu","doi":"10.1016/j.foodchem.2025.146642","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146642","url":null,"abstract":"Chitin nanocrystals (ChNs) have the potential for stabilizing Pickering emulsions. This study compares the effects of ultrasound-assisted shear homogenization and shear homogenization alone on Chitin Nanocrystals (ChNs)-based Pickering emulsions. Ultrasound-assisted shear homogenization produced positively charged emulsions with a 5–7 μm droplet size and improved stability. The separation index of emulsions after storage decreased from 60.7 % (shear homogenization alone) to 17.8 % with ultrasound treatment. Emulsions prepared with ultrasound-assisted shear homogenization exhibited higher zeta potential, viscosity, and storage modulus than those prepared by shear homogenization alone. The mechanism involves forming a weak flocculating network, enhancing stabilization and gel-like behavior. Optical microscopy and CLSM analysis showed that ultrasound treatment reduced droplet size and prevented phase separation. In conclusion, ultrasound-assisted shear homogenization significantly enhances the stability of ChNs-based emulsions, providing a theoretical foundation for food science applications.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"11 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145209433","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

Screening of key dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from casein hydrolysates based on peptidomics, chemometrics, recombination, and omission experiments 基于肽组学、化学计量学、重组和遗漏实验从酪蛋白水解物中筛选关键的二肽基肽酶IV （DPP-IV）抑制肽

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-10-03 DOI: 10.1016/j.foodchem.2025.146639

Sijie Wang, Minzhi Zhou, Jingjing Qian, Danyin Yang, Lin Zheng, Mouming Zhao

{"title":"Screening of key dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from casein hydrolysates based on peptidomics, chemometrics, recombination, and omission experiments","authors":"Sijie Wang, Minzhi Zhou, Jingjing Qian, Danyin Yang, Lin Zheng, Mouming Zhao","doi":"10.1016/j.foodchem.2025.146639","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146639","url":null,"abstract":"Casein is considered a good source for preparing dipeptidyl-peptidase IV (DPP-IV) inhibitory peptides. However, the contributions of identified DPP-IV inhibitory peptides in actual casein hydrolysates to the overall activities remain unclear. This study screened the key DPP-IV inhibitory peptides in the casein hydrolysate generated with proteaxh (CXH) by peptidomics, chemometrics, recombination, and omission experiments. Our results showed that Xaa-Pro-Xaa-Pro-type (XPXP-type) peptides with 4–8 residues and other Xaa-Pro-type (XP-type) peptides with 2–5 residues, especially containing an N-terminal residue (Ile, Leu, Val, Ala, Met, Phe, Gly, and Tyr) contributed greatly to CXH. CXH (900 mg/kg) showed an obvious hypoglycemic effect in vivo. Nine novel DPP-IV inhibitory peptides (MPIQ, APFPEVF, MPIQA, APFP, YPE, MPFP, LPLP, FPEVF, and APFPEV) were identified. Twenty screened XP-type peptides accounted for 39.69 % and 45.16 % of the DPP-IV inhibitory activities of CXH and its digest, and LPVP showed the highest contribution value (over 9 %).","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"108 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216231","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