Food Chemistry最新文献_第2页

Pickering emulsions stabilized by zein and polysaccharide composite nanoparticles and their application in food preservation 玉米蛋白-多糖复合纳米颗粒稳定酸洗乳及其在食品保鲜中的应用。

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-10-16 DOI: 10.1016/j.foodchem.2026.151647

Runya Li, Jiahao Ren, Yiting Fan, Youning Zou, Xinglong Xiao

{"title":"Pickering emulsions stabilized by zein and polysaccharide composite nanoparticles and their application in food preservation","authors":"Runya Li, Jiahao Ren, Yiting Fan, Youning Zou, Xinglong Xiao","doi":"10.1016/j.foodchem.2026.151647","DOIUrl":"10.1016/j.foodchem.2026.151647","url":null,"abstract":"<div><div>In response to the demand for natural, safe, and sustainable food preservation, zein-polysaccharide Pickering emulsions have attracted increasing attention for their biocompatibility, interfacial stability, and bioactive loading capacity. This review examines polysaccharides with different charge properties, zein-polysaccharide binding mechanisms, preparation methods, emulsion fabrication, stabilization mechanisms, and food-preservation applications. The available evidence indicates that polysaccharide structure and charge, zein–polysaccharide interactions, and processing conditions collectively determine the interfacial architecture and physicochemical stability of the resulting emulsions, thereby affecting their bioactive loading, protection, and preservation performance. Tailoring polysaccharide characteristics and processing strategies therefore provides opportunities to regulate emulsion properties for specific food-preservation applications. A key innovation of these systems is the integration of interfacial stabilization with bioactive protection and delivery, providing a multifunctional platform for food preservation.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"532 ","pages":"Article 151647"},"PeriodicalIF":10.4,"publicationDate":"2026-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149206237","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

A green pH-shifted cottonseed protein-shellac complex for improved solubility and curcumin delivery 绿色ph位移棉籽蛋白-紫胶复合物，改善溶解度和姜黄素输送

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-10-15 DOI: 10.1016/j.foodchem.2026.151645

Shuangjiao Xu, Xi Wei, Dan Fang, Xinquan Tian, Dandan Zhu, Yang Zhang, Lei Ma, Huanyong Han, Guoli Song

{"title":"A green pH-shifted cottonseed protein-shellac complex for improved solubility and curcumin delivery","authors":"Shuangjiao Xu, Xi Wei, Dan Fang, Xinquan Tian, Dandan Zhu, Yang Zhang, Lei Ma, Huanyong Han, Guoli Song","doi":"10.1016/j.foodchem.2026.151645","DOIUrl":"10.1016/j.foodchem.2026.151645","url":null,"abstract":"<div><div>This study developed a pH-shifting assisted assembly strategy to construct soluble cottonseed protein isolate (CPI)-shellac complexes (CPS), achieving remarkable improvements in both protein functionality and nutraceutical delivery. First, a dramatic enhancement in solubility was accomplished: the CPS system reached a near-complete solubility of 94.5% at neutral pH, compared to only 6.8% for native CPI. Furthermore, the underlying solubilization mechanism was systematically deciphered through a multi-scale approach: physicochemical characterization confirmed effective shielding of hydrophobic regions by shellac; proteomics revealed a more homogeneous and stable protein state; and molecular dynamics simulations visually demonstrated that shellac molecules selectively patch key hydrophobic residues, thereby inhibiting aggregation. Notably, the CPS exhibited excellent performance as a curcumin delivery vehicle, achieving a high encapsulation efficiency (EE) of 75% and significantly improving the photothermal stability, cellular uptake, and anti-migration bioactivity of curcumin. This work provides a green, scalable, multi-scale strategy for developing high-performance nutraceutical carriers from plant proteins.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"532 ","pages":"Article 151645"},"PeriodicalIF":10.4,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149213284","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

Precise prediction of amino acid content and geographical origin tracing of lotus seeds based on multimodal data fusion and Bayesian optimization. 基于多模态数据融合和贝叶斯优化的莲子氨基酸含量精确预测及产地溯源

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-10-15 DOI: 10.1016/j.foodchem.2026.151596

Jing Zhao, Jingwei Li, Siheng Lu, Qian Qin, Yue Yu, Zhongyang Ren, Yue Huang, Xi Yu, Hao Dong, Zhanming Li

{"title":"Precise prediction of amino acid content and geographical origin tracing of lotus seeds based on multimodal data fusion and Bayesian optimization.","authors":"Jing Zhao, Jingwei Li, Siheng Lu, Qian Qin, Yue Yu, Zhongyang Ren, Yue Huang, Xi Yu, Hao Dong, Zhanming Li","doi":"10.1016/j.foodchem.2026.151596","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.151596","url":null,"abstract":"<p><p>This study established a three-tiered framework of feature characterization, information coupling and modeling mapping to correlate multi-source coupled information with the geographical origin and quality of lotus seeds. Near-infrared spectroscopy (NIRS), gray level co-occurrence matrix (GLCM) texture features and amino acid profiles were acquired, and Bayesian optimization was adopted. Dual-modal (amino acid + NIRS; amino acid + GLCM) and tri-modal (amino acid + NIRS + GLCM) models were constructed. These multimodal combinations outperformed single-modal counterparts in most cases instead of universally, and Bagged Trees achieved the optimal overall performance balance. Key NIRS-GLCM features for amino acid prediction were screened via feature-target association visualization. For L-carnosine, γ-aminobutyric acid and phosphorylethanolamine, the amino acid-free NIRS-GLCM non-destructive model yielded R<sup>2</sup>p ≥ 0.92209. A MATLAB-based GUI integrating preprocessing, multi-model prediction and result analysis was built as a conceptual prototype to illustrate the workflow for quality assessment of lotus seeds and other foods.</p>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"532 Pt 2","pages":"151596"},"PeriodicalIF":10.4,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149219863","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

High-pressure homogenization for food protein modification: Structural mechanisms, functional regulation, and combined processing strategies 食品蛋白改性的高压均质：结构机制、功能调控和组合加工策略。

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-10-15 DOI: 10.1016/j.foodchem.2026.151614

Yixuan Zhang, Shuifang Mao, Jianhua Liu

{"title":"High-pressure homogenization for food protein modification: Structural mechanisms, functional regulation, and combined processing strategies","authors":"Yixuan Zhang, Shuifang Mao, Jianhua Liu","doi":"10.1016/j.foodchem.2026.151614","DOIUrl":"10.1016/j.foodchem.2026.151614","url":null,"abstract":"<div><div>High-pressure homogenization (HPH) is a promising non-thermal technology for modulating food protein structure and techno-functional properties, including solubility, emulsifying activity and foaming capacity in food-processing systems. During HPH, protein dispersions pass through narrow valves or microchannels, where shear, turbulence, cavitation and localized heating collectively disrupt aggregates, reduce particle size, expose hydrophobic/sulfhydryl groups and rearrange protein structures, enhancing solubility, emulsification, foaming and interfacial performance. However, HPH-induced modification is non-linear. Moderate treatments drive deaggregation and partial unfolding, while excessive pressure or repeated cycles trigger hydrophobic association, reaggregation and functional decline. This review summarizes recent advances in HPH modification of food proteins, focusing on processing-structure-function relationships. Combined strategies coupling HPH with heating, ultrasonication, enzymatic hydrolysis, glycation or protein-polyphenol conjugation are discussed to overcome limitations of single HPH treatment. Finally, challenges regarding mechanism elucidation, process standardization, complex matrices, equipment clogging and industrial scale-up are evaluated, providing a process-structure-function perspective for developing high-functionality protein ingredients.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"532 ","pages":"Article 151614"},"PeriodicalIF":10.4,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149206277","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

Integrated Mn-doped ZIF-67 derived hollow heterojunction sensors with enhanced electrocatalytic activity for sensitive detection of methyl parathion in fruits and vegetables 集成mn掺杂ZIF-67衍生的具有增强电催化活性的中空异质结传感器用于水果和蔬菜中甲基对硫磷的敏感检测

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-10-15 DOI: 10.1016/j.foodchem.2026.151644

Lin Fan, Xuemei Wang, Zhen Zhang, Rao Peng, Weibo Li, Dong Xu, Xinzhen Du, Xiaoquan Lu

{"title":"Integrated Mn-doped ZIF-67 derived hollow heterojunction sensors with enhanced electrocatalytic activity for sensitive detection of methyl parathion in fruits and vegetables","authors":"Lin Fan, Xuemei Wang, Zhen Zhang, Rao Peng, Weibo Li, Dong Xu, Xinzhen Du, Xiaoquan Lu","doi":"10.1016/j.foodchem.2026.151644","DOIUrl":"10.1016/j.foodchem.2026.151644","url":null,"abstract":"<div><div>Methyl parathion (MP) is a highly toxic organophosphorus pesticide and poses a serious threat to food safety and public health. Herein, an integrated sensing platform combining hollow Mn-doped ZIF-67 with carboxylated carbon nanotubes to form a heterojunction (H-Mn/ZIF-67@COOH-CNTs) was successfully fabricated for sensitive recognition and ultrafast removal of MP. The constructed sensing platform demonstrated excellent analytical performance for MP under optimized conditions, featuring a broad linear range of 0.3–100 μM and a low detection limit of 0.024 μM. Furthermore, H-Mn/ZIF-67@COOH-CNTs achieved rapid removal of MP. The Langmuir fitting yielded a theoretical maximum adsorption capacity of 584.8 mg·g<sup>−1</sup>, while a removal efficiency of 92.52% was achieved within 5 min. This research provides a reliable platform for the sensitive detection of MP in fruits and vegetables and its rapid removal from aqueous solutions, while offering novel insights for designing high-performance electrocatalysts in environmental monitoring and food safety testing.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"532 ","pages":"Article 151644"},"PeriodicalIF":10.4,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149213408","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

Evolution of aroma profiles and key aroma compounds associated with pleasantness in Baihao Yinzhen during aging 白濠银珍陈酿过程中香气特征及与愉悦性相关的关键香气化合物的演化

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-10-15 DOI: 10.1016/j.foodchem.2026.151653

Weiwei Wu, Yanming Tuo, Chenxi Gao, Sihan Deng, Feixiang Xiong, Zhiqiang Zheng, Xianzhen Ou, Chuanjiu Wu, Yongquan Xu, Zhidan Chen, Weijiang Sun

{"title":"Evolution of aroma profiles and key aroma compounds associated with pleasantness in Baihao Yinzhen during aging","authors":"Weiwei Wu, Yanming Tuo, Chenxi Gao, Sihan Deng, Feixiang Xiong, Zhiqiang Zheng, Xianzhen Ou, Chuanjiu Wu, Yongquan Xu, Zhidan Chen, Weijiang Sun","doi":"10.1016/j.foodchem.2026.151653","DOIUrl":"10.1016/j.foodchem.2026.151653","url":null,"abstract":"<div><div>This study investigates aroma evolution and pleasantness changes in Baihao Yinzhen (YZ) white tea during aging. Using sensory evaluation, GC–MS analysis, aroma reconstitution and omission experiments, and molecular simulations, this study found that fresh aroma decreased during aging, whereas aged and cocoa aromas intensified. Pleasantness was strongly correlated with fresh aroma (<em>r</em> = 0.83), peaking in the unaged control sample (YZ0) and declining to a minimum in the 6-year-aged sample (YZ6). Phenylethyl alcohol, phenylacetaldehyde, and citral were identified as potential aroma compounds associated with pleasantness, with phenylethyl alcohol showing the strongest contribution. Molecular simulations suggested that these compounds may interact with the ADORA2A receptor, with a predicted binding free energy of −77.73 kcal/mol, and that PHE168 may contribute to complex stability. These findings provide valuable insights into the relationship between aroma evolution and pleasantness and offer a reference for white tea quality evaluation, storage optimization, and product development.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"532 ","pages":"Article 151653"},"PeriodicalIF":10.4,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149213288","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

Encapsulation of cinnamaldehyde into V-type starch derived from different sources: structural characteristics and emulsifying properties. 肉桂醛在不同来源的v型淀粉中的包封：结构特征和乳化性能。

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-10-15 DOI: 10.1016/j.foodchem.2026.151559

Jieyao Chen, Shixin Wan, Pei Chen, Weijuan Huang

{"title":"Encapsulation of cinnamaldehyde into V-type starch derived from different sources: structural characteristics and emulsifying properties.","authors":"Jieyao Chen, Shixin Wan, Pei Chen, Weijuan Huang","doi":"10.1016/j.foodchem.2026.151559","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.151559","url":null,"abstract":"<p><p>This study establishes a clear structure-function relationship linking starch botanical origin-indica rice (IRS), japonica rice (JRS), quinoa (QS), lentil (LS), and pea (PS)-to the formation and emulsifying performance of V-type starch/cinnamaldehyde (CA) complexes. Structural features directly dictated the ability of V-type starch to encapsulate CA, with V-QS exhibiting the highest CA loading (38.86 mg/g) due to its large specific surface area, despite relatively low amylose content. CA incorporation further modulated particle hydrophobicity and interfacial activity, enhancing contact angles and reducing interfacial tension across all complexes. The resulting structure-driven interfacial behaviors led to distinct emulsifying performances among five V-type starch/CA complexes. V-IRS/CA and V-JRS/CA, characterized by smaller particle sizes and efficient interfacial adsorption, produced emulsions with the smallest droplets (4.67 μm and 6.90 μm) and highest emulsifying activity (14.61 m<sup>2</sup>/g<sup>-1</sup> and 13.57 m<sup>2</sup>/g<sup>-1</sup>). In contrast, V-LS/CA and V-PS/CA generated larger droplets and weaker stabilization due to limited adsorption kinetics.</p>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"532 Pt 2","pages":"151559"},"PeriodicalIF":10.4,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149222908","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

Decoding jujube aroma: Integrated extraction, advanced analytical strategies, formation mechanisms, influencing factors, and future perspectives. 红枣香气解码：综合提取、先进分析策略、形成机制、影响因素及未来展望

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-10-15 DOI: 10.1016/j.foodchem.2026.151582

Min Gou, Qinqin Chen, Gege Liu, Xiaolong Hu, Jinfeng Bi

{"title":"Decoding jujube aroma: Integrated extraction, advanced analytical strategies, formation mechanisms, influencing factors, and future perspectives.","authors":"Min Gou, Qinqin Chen, Gege Liu, Xiaolong Hu, Jinfeng Bi","doi":"10.1016/j.foodchem.2026.151582","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.151582","url":null,"abstract":"<p><p>Jujube is a characteristic fruit of China with distinctive aroma and high nutritional value. This review summarizes advances in the extraction and analysis of free and glycosidically bound volatile organic compounds (VOCs), odor-active compounds, aroma formation mechanisms, and influencing factors. More than 300 VOCs have been identified, including esters, ketones, aldehydes, acids, and pyrazines. Esters, particularly ethyl decanoate, are important contributors to fruity aroma and are formed through alcohol and fatty acid metabolism, followed by acyl-CoA formation and alcohol acyltransferase (AAT)-catalyzed esterification. The lipoxygenase-hydroperoxide lyase-alcohol dehydrogenase pathway and β-oxidation also contribute to precursor supply. Multi-omics and enzymology facilitate the identification of key genes, enzymes, and pathways. Emerging approaches, including stable isotope tracing, molecular docking, machine learning, neuroimaging, and olfactory cell-based biosensors, offer new opportunities to elucidate aroma formation and perception and enable aroma prediction and quality control. This review provides insights into jujube aroma formation and quality improvement.</p>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"532 Pt 2","pages":"151582"},"PeriodicalIF":10.4,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149214756","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

An NIR fluorescent probe for dynamic monitoring of β-lactoglobulin: from milk quality analysis to biological imaging. 用于β-乳球蛋白动态监测的近红外荧光探针：从牛奶质量分析到生物成像。

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-10-15 DOI: 10.1016/j.foodchem.2026.151633

Wen-Xuan Qin, Jing Zhang, Xiang Ding, Chao-Yi Song, Jia-He Chen, Qing Wang, Wen-Bo Liu

{"title":"An NIR fluorescent probe for dynamic monitoring of β-lactoglobulin: from milk quality analysis to biological imaging.","authors":"Wen-Xuan Qin, Jing Zhang, Xiang Ding, Chao-Yi Song, Jia-He Chen, Qing Wang, Wen-Bo Liu","doi":"10.1016/j.foodchem.2026.151633","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.151633","url":null,"abstract":"<p><p>Dynamic monitoring of β-lactoglobulin (β-LG) stability plays a crucial role in evaluating dairy product quality and understanding its biological functions. While some fluorescent probes are capable of real-time β-LG monitoring, achieving reliable long-term detection requires a probe that possesses intrinsic stability and can overcome severe background interference and high light scattering in complex matrices. Herein, a novel near-infrared (NIR) fluorescent probe, DDT, was specifically designed for the dynamic monitoring of β-LG. The probe exhibited high selectivity and sensitivity toward β-LG. Dual-mode quantification of β-LG in liquid milk was achieved using DDT via a fluorescence assay and a smartphone-based colorimetric platform. Furthermore, DDT enabled long-term monitoring of milk stability by accurately tracking β-LG degradation. Additionally, DDT served as a reliable tool for dynamically monitoring β-LG uptake and distribution in living cells and in vivo. DDT demonstrates significant potential as a versatile tool for food safety diagnostics and biological research.</p>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"532 Pt 2","pages":"151633"},"PeriodicalIF":10.4,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149222935","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-responsive core-shell nanofibers based on zein/gelatin with controlled release of carvacrol for salmon preservation. 玉米蛋白/明胶酶反应核壳纳米纤维与控释香芹酚保存三文鱼。

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-10-15 Epub Date: 2026-08-06 DOI: 10.1016/j.foodchem.2026.150696

Xinyang Han, Junjun Zhang, Liuzi Du, Xiaowei Huang, Xiaodong Zhai, Zhihua Li, Jiyong Shi, Xiaobo Zou

{"title":"Enzyme-responsive core-shell nanofibers based on zein/gelatin with controlled release of carvacrol for salmon preservation.","authors":"Xinyang Han, Junjun Zhang, Liuzi Du, Xiaowei Huang, Xiaodong Zhai, Zhihua Li, Jiyong Shi, Xiaobo Zou","doi":"10.1016/j.foodchem.2026.150696","DOIUrl":"10.1016/j.foodchem.2026.150696","url":null,"abstract":"<p><p>This study presents an enzyme-gated, core-shell fibrous packaging system engineered for intelligent, on-demand salmon preservation. Utilizing coaxial electrospinning, carvacrol (CAR) was encapsulated within a zein (ZN)/gelatin (GA) matrix with a 63.94% encapsulation efficiency, producing uniform, highly hydrophobic films (water contact angle: 125.2°). The packaging functions as an \"intelligent gate,\" where spoilage-associated bacterial proteases induce proteolytic hydrolysis of the shell, triggering the precise release of the antimicrobial payload. Mechanistically, release kinetics shifted from passive diffusion (Higuchi model) under enzyme-free conditions to an enzyme-catalyzed, first-order process at 3 U/mL protease, enhancing cumulative CAR release from 40.4% to 88.4%. In 4 °C storage trials, this dynamic responsiveness effectively inhibited bacterial proliferation and extended salmon shelf life by 2 days. This approach offers a sophisticated, targeted solution for intelligent food packaging, successfully overcoming the limitations of conventional burst-release systems.</p>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"526 ","pages":"150696"},"PeriodicalIF":10.4,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148811630","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