Food Chemistry最新文献_第2页

New biological strategies for preventing and controlling food contaminants in the supply chain: Smart use of common plant-derived substances

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-03-08 DOI: 10.1016/j.foodchem.2025.143757

Changwei Liu, Lu Liu, Haiyan Lin, Senwen Deng, Hongzhe Zeng, Xin Shi, Zhixiang Ling, Fang Zhou, Zhonghua Liu, Shiyin Guo

{"title":"New biological strategies for preventing and controlling food contaminants in the supply chain: Smart use of common plant-derived substances","authors":"Changwei Liu, Lu Liu, Haiyan Lin, Senwen Deng, Hongzhe Zeng, Xin Shi, Zhixiang Ling, Fang Zhou, Zhonghua Liu, Shiyin Guo","doi":"10.1016/j.foodchem.2025.143757","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143757","url":null,"abstract":"Traditional means of contaminant management that rely on chemical additives and high-temperature processing have raised concerns about long-term safety and environmental issues in the modern food supply chain. Therefore, sustainable, safe, and innovative strategies are urgently needed. Plant-derived substances are known for their biological activity and antifouling potential as natural alternatives for contamination control. This review examines the sources of various contaminants, the categories of plant-derived substances, the action mechanisms, and their feasibility in the food supply chain. The smart use of plant-derived substances to improve microbial, chemical, and metal contamination in the food blockchain is not only a profound fusion of nature and technology, but also a mutual combination of ecological preservation and food safety. However, the realization of its commercialization is subject to multiple sanctions, but as the thorny issues are gradually resolved, the consolidation and market for the new strategies will thrive.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"18 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143576179","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 boronate affinity adsorbent bearing -B(OH)2 and F groups with low pKa value for enhanced production and purification of lactulose through adsorption-assisted bio-isomerization of lactose

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-03-08 DOI: 10.1016/j.foodchem.2025.143779

Guangzhen Wang, Wenmeng He, Lu Wang, Xiaomei Lyu, Mingming Wang, Ruijin Yang

{"title":"Development of boronate affinity adsorbent bearing -B(OH)2 and F groups with low pKa value for enhanced production and purification of lactulose through adsorption-assisted bio-isomerization of lactose","authors":"Guangzhen Wang, Wenmeng He, Lu Wang, Xiaomei Lyu, Mingming Wang, Ruijin Yang","doi":"10.1016/j.foodchem.2025.143779","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143779","url":null,"abstract":"In this study, a boronate affinity material (FA-5) with a low pKa value was prepared to facilitate lactulose production. At physiological pH, 58.23 % of the B atoms in FA-5 existed in an sp3 hybridization state, and FA-5 demonstrated excellent adsorption capacity (94.78 mg/g) and selectivity (91.82 %) for lactulose from a 1:1 lactulose-lactose solution. Additionally, FA-5 demonstrated an exceptional capability for separating lactulose. The purity of lactulose increased by up to 6.82-fold in lactulose-lactose solutions with varying concentration ratios. A cascade system was formed by an immobilized enzyme-packed column with an FA-5-packed column to enhance lactulose production and purification. By adopting the adsorption-assisted isomerization strategy, the lactulose yield was improved from 52.50 % to 71.14 % with lactulose purity reaching 83.57 %. Moreover, the cascade system demonstrated excellent catalytic stability (86.28 %) and adsorption stability (93.68 %) over six consecutive cycles. The results highlight the potential of the cascade system for enzymatic production of lactulose.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"8 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143576182","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

Identification, characterization, and molecular docking of immunomodulatory peptides in Astragalus (Astragalus membranaceus (Fisch.)Bge) seed protein hydrolysates

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-03-08 DOI: 10.1016/j.foodchem.2025.143631

Yu Zhao, He Teng, Zhongxian Yu, Shuai Shao, Guangzhe Li, Mingming Yan

{"title":"Identification, characterization, and molecular docking of immunomodulatory peptides in Astragalus (Astragalus membranaceus (Fisch.)Bge) seed protein hydrolysates","authors":"Yu Zhao, He Teng, Zhongxian Yu, Shuai Shao, Guangzhe Li, Mingming Yan","doi":"10.1016/j.foodchem.2025.143631","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143631","url":null,"abstract":"Developing bioactive peptides from natural plant sources into functional foods and immunomodulators is becoming an attractive approach. In this study, the protein hydrolysates (APH) of Astragalus membranaceus (Fisch.)Bge seed was prepared by alkaline protease digestion method, and components with less than 3KDa were obtained by ultrafiltration (UAPH). The peptide sequence of UAPH was identified by UPLC-MS/MS. silico analysis screened 46 peptides with biological activity. Cell experiments and molecular docking results showed that UAPH can regulate the immune activity of RAW264.7 cells by enhancing cell phagocytic activity and ROS generation, upregulating the expression of TNF -α, IL-6, IL-1β, and TLR4. Peptides DWVSLPG, WVSLPGVP, and FTSIVGNVF are expected to contribute to the immune regulatory activity of UAPH. This study first discovered that the hydrolyzed protein of A. membranaceus seed is a source of immunomodulatory agents, revealing the potential of A. membranaceus seed peptides in developing novel and effective immunomodulatory functional foods.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"31 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143576233","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

Influence of pulsed electric field and glycerol pretreatments on freeze-thaw process and quality of white radish

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-03-08 DOI: 10.1016/j.foodchem.2025.143675

Caiyun Liu, Haoyu Deng, Yijun Liu, Chen Zhu, Mengmeng Cao, Younas Shoaib, Xin Wang

引用次数: 0

Improving freeze-thaw stability of black carp (Mylopharyngodon piceus) fillets by light salting combined with vacuum packaging:Emphasis on oxidative and structural properties

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-03-08 DOI: 10.1016/j.foodchem.2025.143776

Panpan Zhai, Shiyu Huang, Mingyu Yin, Xichang Wang, Qingqing Jiang

引用次数: 0

The chemical basis of aroma/taste and color formation in green tea infusion during cold brewing revealed by metabolomics analysis

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-03-08 DOI: 10.1016/j.foodchem.2025.143788

Chen Yang, Zhaojun Wang, Minghui Xu, Kaikai Wei, Qianying Dai, Xiaochun Wan, OiPo Leong, Runze Lin, Chuanjian Cui, Ruyan Hou

{"title":"The chemical basis of aroma/taste and color formation in green tea infusion during cold brewing revealed by metabolomics analysis","authors":"Chen Yang, Zhaojun Wang, Minghui Xu, Kaikai Wei, Qianying Dai, Xiaochun Wan, OiPo Leong, Runze Lin, Chuanjian Cui, Ruyan Hou","doi":"10.1016/j.foodchem.2025.143788","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143788","url":null,"abstract":"In this study, metabolomics and chemometrics were utilized to comprehensively investigate chemical mechanisms of aroma, taste, and color formation in cold-brewed green tea (4 °C). The results showed that the typical flavor of cold-brewed green tea (tea-to-water ratio: 1:50 g/mL) developed gradually after 1 h. Compared with the hot-brewed (80 °C) condition, volatile alcohols accumulated more under cold-brewing conditions. The extraction rate of bitter compounds such as caffeine decreased by more than 40 %, while the umami compound L-theanine increased about 9.2 % compared to hot-brewed green tea. The low temperatures also reduced flavonoid extraction ratio and retained high level of chlorophyll, resulting in a greener infusion. These differences led to cold-brewed green tea exhibiting a floral aroma, umami, sweet taste, and green color. This study revealed the impact of extraction temperature on the extraction efficiency of compounds from green tea. These findings can provide analysis methods for controlling quality of cold-brewed green tea.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"18 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143576188","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

Optimization of heat and ultrasound-assisted extraction of Eucalyptus globulus leaves reveals strong antioxidant and antimicrobial properties

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-03-08 DOI: 10.1016/j.foodchem.2025.143755

L.A. Lima, A.I. Pereira, C.B. Vaz, O. Ferreira, M.I. Dias, S. Heleno, R.C. Calhelha, L. Barros, M. Carocho

{"title":"Optimization of heat and ultrasound-assisted extraction of Eucalyptus globulus leaves reveals strong antioxidant and antimicrobial properties","authors":"L.A. Lima, A.I. Pereira, C.B. Vaz, O. Ferreira, M.I. Dias, S. Heleno, R.C. Calhelha, L. Barros, M. Carocho","doi":"10.1016/j.foodchem.2025.143755","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143755","url":null,"abstract":"The extraction of phenolic compounds from eucalyptus leaves was optimized using heat and ultrasound-assisted techniques, and the bioactive potential of the resulting extract was assessed. The independent variables, including time (t), solvent concentration (S), and temperature (T) or power (P), were incorporated into a five-level central composite design combined with Response Surface Methodology. Phenolic content was determined by HPLC-DAD-ESI/MS and used as response criteria. The developed models were successfully fitted to the experimental data to identify the optimal extraction conditions. Heat-assisted extraction proved to be the most efficient method for phenolic recovery, yielding 27 ± 2 mg/g extract under optimal conditions (120 min, 76.5 °C, and 25 % ethanol, v/v). The extracts exhibited a high concentration of phenolic glycoside derivatives, including gallotannin, quercetin, and isorhamnetin. These findings suggest that the extracts hold promise as natural additives in food technology, owing to their moderate antimicrobial activity and strong antioxidant properties.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"107 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143576178","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

Chemical components, health-promoting effects and industrial application of a Chinese bitter tea (Kuding tea): A comprehensive review

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-03-08 DOI: 10.1016/j.foodchem.2025.143792

Xiaoze Liu, Xue Lin, Tao Fei, Zhonghua Liu, Lu Wang

{"title":"Chemical components, health-promoting effects and industrial application of a Chinese bitter tea (Kuding tea): A comprehensive review","authors":"Xiaoze Liu, Xue Lin, Tao Fei, Zhonghua Liu, Lu Wang","doi":"10.1016/j.foodchem.2025.143792","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143792","url":null,"abstract":"Kuding tea (KT), a traditional Chinese bitter tea, has long been recognized as Food & Medicine Homology product, known for its various active components and health benefits. However, research on KT is fragmented, lacking a comprehensive review of its key chemical constituents, health-promoting effects, and potential future applications. This review outlines the development history and nutritional components of KT while examining its functional benefits and industrial applications. KT is a promising and cost-effective product, containing numerous bioactive constituents, including polyphenols, triterpenoids, phenylethanoids, and polysaccharides, which exhibit strong antioxidant, anti-obesity, anti-diabetic, anti-inflammatory, neuroprotective, and anti-cancer activities. We summarized the researches on the health-promoting effects of KT and emphasized its practical applications in the food, agricultural, and pharmaceutical industries. Overall, this review presents a forward-looking viewpoint on creative KT applications and offers insights into KT's potential for future sustainable growth.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"12 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143576181","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

The emerging significance of furan fatty acids in Food, nutrition, and potential therapeutic use

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-03-08 DOI: 10.1016/j.foodchem.2025.143759

Fei Chang, Pascal Rowart, Sonia R. Salvatore, Oren Rom, Mark Mascal, Francisco J. Schopfer

引用次数: 0

Sustainable valorization of almond and peanut plant-based milk cakes: The use of terpenoid mixtures as ready-to-use solvents to enhance supercritical CO2 extraction

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-03-08 DOI: 10.1016/j.foodchem.2025.143796

Monique Martins Strieder, Jose Mendiola, Melis Cokdinleyen, Alberto Valdés, Felipe Sanchez Bragagnolo, Clóvis A. Balbinot Filho, Marcelo Lanza, Sandra Regina Salvador Ferreira, Alejandro Cifuentes, Maurício Ariel Rostagno, Elena Ibáñez

{"title":"Sustainable valorization of almond and peanut plant-based milk cakes: The use of terpenoid mixtures as ready-to-use solvents to enhance supercritical CO2 extraction","authors":"Monique Martins Strieder, Jose Mendiola, Melis Cokdinleyen, Alberto Valdés, Felipe Sanchez Bragagnolo, Clóvis A. Balbinot Filho, Marcelo Lanza, Sandra Regina Salvador Ferreira, Alejandro Cifuentes, Maurício Ariel Rostagno, Elena Ibáñez","doi":"10.1016/j.foodchem.2025.143796","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143796","url":null,"abstract":"The solid cake from plant-based milk production, rich in lipids and proteins, can be repurposed to recover valuable fractions suitable for food, cosmetics, and pharmaceutical applications. This innovative study explored terpenoid-based solvents as modifiers of supercritical CO2 extractions to obtain ready-to-use extracts rich in fatty acids, bioactive compounds, and a protein concentrate derived from almond and peanut biorefinery. The natural mixtures of 1:1 menthol:1,8-cineole (ME:EU) and 1:2 camphor:1,8-cineole (CA:EU) used at concentrations of 7.5 and 15 % increased bioactive compounds and lipids yield, outperforming other extraction methods. The phase transition of the system CO2 and ME:EU shows a homogeneous liquid phase, contributing to solvation power and extraction yield. The ME:EU and CA:EU extracts presented low cytotoxicity to human kidney HK-2 cells, showing potential for ready-to-use purposes. The extraction method had little effect on the functional properties of the proteins. Moreover, the continued supercritical CO2 extraction allowed solvent remotion and reuse.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"31 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143576184","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