Food Chemistry最新文献_第3页

Multidimensional analysis of the flavor characteristics of yellow peach at different ripening stages: Chemical composition profiling and sensory evaluation

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-07 DOI: 10.1016/j.foodchem.2025.142772

Huayu Liu, Minghao Zhang, Mingshen Su, Wenfang Zeng, Shouchuang Wang, Jihong Du, Huijuan Zhou, Xiaofeng Yang, Xianan Zhang, Xiongwei Li, Zhengwen Ye

{"title":"Multidimensional analysis of the flavor characteristics of yellow peach at different ripening stages: Chemical composition profiling and sensory evaluation","authors":"Huayu Liu, Minghao Zhang, Mingshen Su, Wenfang Zeng, Shouchuang Wang, Jihong Du, Huijuan Zhou, Xiaofeng Yang, Xianan Zhang, Xiongwei Li, Zhengwen Ye","doi":"10.1016/j.foodchem.2025.142772","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142772","url":null,"abstract":"The flavor evolution of yellow peaches during ripening was investigated using a gas chromatography-mass spectrometer (GC–MS), metabolomics, and electronic sensoristic techniques. Of the 41 volatiles quantified, 13 increased the intensity of the aroma based on the odor activity values (OAVs). Additionally, 142 non-volatile compounds were identified. Metabolic pathway analysis indicated that the formation of xanthophyll esters, due to substrate competition, resulted in a reduction of carotenoid-derived volatiles. Electronic nose (E-nose) analysis revealed that the key sensor W1C-associated volatiles had a green aroma, while W1S and W2S-associated volatiles showed a fruity aroma. Electronic tongue (E-tongue) analysis revealed that L-norleucine, L-isoleucine, isoleucine, L-tyrosine, L-valine, 4-Hydroxybenzaldehyde, cinnamic acid, and rutin positively correlated with umami and sweetness. Conversely, cis-aconitic acid and (−)-epigallocatechin positively correlated with sourness or astringency. Moreover, 20 volatiles, including γ-decalactone, linalool, and (Z)-3-hexenyl acetate, were positively correlated with umami or sweetness, while 7 volatiles were positively correlated with sourness or astringency.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"79 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142934619","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

Tannin additions decrease the concentration of malodorous volatile sulfur compounds in wine-like model solutions and wine

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-07 DOI: 10.1016/j.foodchem.2025.142777

Marlize Zaretha Bekker, Allie Cherie Kulcsar, Alicia Loreto Jouin, Victor Felipe Laurie

{"title":"Tannin additions decrease the concentration of malodorous volatile sulfur compounds in wine-like model solutions and wine","authors":"Marlize Zaretha Bekker, Allie Cherie Kulcsar, Alicia Loreto Jouin, Victor Felipe Laurie","doi":"10.1016/j.foodchem.2025.142777","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142777","url":null,"abstract":"Hydrogen sulfide (H2S), methanethiol (MeSH) and ethanethiol (EtSH) are volatile sulfur compounds (VSCs) produced during winemaking and are associated with negative ‘reductive’ aromas in wine. Anecdotal evidence suggests that oenological tannins may be used to remediate the ‘reductive’ character of wines, yet little scientific evidence or explanation supporting this observation has been published. In this study, it was found that the addition of oenological tannin significantly decreased H2S, MeSH, and EtSH in model wine by 92 %, 90 % and 86 %, respectively. Furthermore, the removal of H2S, MeSH, and EtSH from model wine matrices was accelerated at high pH levels. The reaction products of polyphenol oxidation and their ability to ameliorate the presence of MeSH and EtSH were studied in model systems and wines, and vescalagin/castalagin adducts of MeSH and EtSH were subsequently produced. This study provides evidence for the mechanism through which oenological tannins may diminish ‘reductive’ aromas in wine.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"25 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142934665","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 and characterization of quinoa protein-fucoidan emulsion gels with excellent rheological properties for 3D printing and curcumin encapsulation stability

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-07 DOI: 10.1016/j.foodchem.2025.142819

Kuo Zhao, Yilin Hao, Xin Guo, Yanjiao Chang, Xue Shen

引用次数: 0

Enhancement of health beneficial bioactivities of bitter melon (Momordica charantia L.) by puffing

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-07 DOI: 10.1016/j.foodchem.2025.142780

Ho-Jin Chung, Jae-Sung Shin, Min-Seok Kim, Soon-Cheol Ahn, Young Ho Koh, Seok Hyun Eom, Moo-Yeol Baik

引用次数: 0

Quantitative nuclear magnetic analysis of human milk oligosaccharides 2’-fucosyllactose and 3-fucosyllactose in complicated food matrices

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-07 DOI: 10.1016/j.foodchem.2025.142821

Puchang An, Dongming Lan, Yihang Zhang, Di Feng, Hongmei An, Liting Zheng, Zhuying Wu, Daobing Wang, Qiding Zhong

{"title":"Quantitative nuclear magnetic analysis of human milk oligosaccharides 2’-fucosyllactose and 3-fucosyllactose in complicated food matrices","authors":"Puchang An, Dongming Lan, Yihang Zhang, Di Feng, Hongmei An, Liting Zheng, Zhuying Wu, Daobing Wang, Qiding Zhong","doi":"10.1016/j.foodchem.2025.142821","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142821","url":null,"abstract":"Human milk oligosaccharides (HMOs) are the third most abundant solid component in breast milk, which is essential for the healthy growth of infants. 2′-fucosyllactose (2’-FL) and 3-fucosyllactose (3-FL) are the main components of HMOs. In this study, we developed and validated a quantitative nuclear magnetic resonance (qNMR) method for determining HMOs in different complex food matrices. The spectra of HMOs often overlap with impurities in the samples, which hampers quantification using the conventional integral method. We overcame this obstacle by building the Global Spectrum Deconvolution-area coefficients algorithm.The method proved to be precise, yielding satisfactory results in terms of precision (RSD% 0.5–1.9), trueness (bias% 1.9–8.2), and recovery (90.5–106.6 %). The limit of quantification for 2’-FL was 0.10 mg/mL, and for 3-FL, it was 0.15 mg/mL. A comparison using Deming regression between the existing high-performance liquid chromatography method and the developed qNMR method for determining HMOs demonstrated the high accuracy of the qNMR method. The proposed method allows for high-throughput measurements of large-volume samples due to its simple and fast sample preparation. Therefore, the method is an essential tool for determining HMOs in various complex foods.","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":"142934616","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

Hydrolyzing collagen by extracellular protease hap of Aeromonas salmonicida: Turning chicken by-products into bioactive resources

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-06 DOI: 10.1016/j.foodchem.2025.142778

Liangting Shao, Junming Gong, Yang Dong, Silu Liu, Xinglian Xu, Huhu Wang

{"title":"Hydrolyzing collagen by extracellular protease hap of Aeromonas salmonicida: Turning chicken by-products into bioactive resources","authors":"Liangting Shao, Junming Gong, Yang Dong, Silu Liu, Xinglian Xu, Huhu Wang","doi":"10.1016/j.foodchem.2025.142778","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142778","url":null,"abstract":"Collagen-rich meat processing by-products have potential utilization value. Extracellular protease Hap from meat-borne Aeromonas salmonicida has been identified as an ideal protease for hydrolyzing collagen. Here, to explore the possible application of Hap for giving chicken by-products a high added value, the hydrolysis ability and mechanism were investigated. With a Vmax of 31.9 μg/mL/min and a Km of 1.18 mg/mL, Hap demonstrated obvious substrate specificity to pepsin-solubilized collagen (PSC) derived from chicken by-products, and significantly affected the tertiary structure and microstructure of PSC. Hap was found to preferentially cleave the peptide bond between Gly-X by peptide release kinetics, attacking from two ends to the middle region for α1 chain. Sixteen peptides are anticipated to be non-toxic with twenty potential biological activities at the end of hydrolysis. These observations will enrich the collagen hydrolysis mechanism of protease secreted by meat-borne bacteria and provide new insights into the utilization of meat by-products.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"99 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142934663","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 novel electrochemiluminescence sensor based on NiCo NCs@C3N QDs nanocomposites with poly-L-cysteine as co-reaction accelerator for ultrasensitive detection of vitamin K1

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-06 DOI: 10.1016/j.foodchem.2025.142775

Lingya Ning, Fei Yang, Zixiao Wang, Ming Yu, Junping Wang

{"title":"A novel electrochemiluminescence sensor based on NiCo NCs@C3N QDs nanocomposites with poly-L-cysteine as co-reaction accelerator for ultrasensitive detection of vitamin K1","authors":"Lingya Ning, Fei Yang, Zixiao Wang, Ming Yu, Junping Wang","doi":"10.1016/j.foodchem.2025.142775","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142775","url":null,"abstract":"A novel electrochemiluminescence (ECL) sensor based on eco-friendly C3N QDs was constructed for the ultrasensitive detection of VK1. The synthesized Ni<img alt=\"single bond\" src=\"https://sdfestaticassets-us-east-1.sciencedirectassets.com/shared-assets/55/entities/sbnd.gif\" style=\"vertical-align:middle\"/>Co nanocages (Ni<img alt=\"single bond\" src=\"https://sdfestaticassets-us-east-1.sciencedirectassets.com/shared-assets/55/entities/sbnd.gif\" style=\"vertical-align:middle\"/>Co NCs) with large specific surface area and high catalytic activity were used to effectively load C3N QDs, forming the nanocomposites (Ni<img alt=\"single bond\" src=\"https://sdfestaticassets-us-east-1.sciencedirectassets.com/shared-assets/55/entities/sbnd.gif\" style=\"vertical-align:middle\"/>Co NCs@C3N QDs) with good luminescent properties. After grafting Ni<img alt=\"single bond\" src=\"https://sdfestaticassets-us-east-1.sciencedirectassets.com/shared-assets/55/entities/sbnd.gif\" style=\"vertical-align:middle\"/>Co NCs@C3N QDs onto poly-L-cysteine film, the ECL system achieved multiple signal amplification, which was due to the fact that poly-L-cysteine as a co-reactant accelerator sped up the generation of more SO4−• from S2O82−. Under the optimal conditions, the ECL sensor exhibited a wide detection range for VK1 from 1.0 × 10−9 to 5.0 × 10−5 mol/L and a low detection limit of 1.65 × 10−10 mol/L. Furthermore, the spiked recoveries in milk, apples, and celery were in the range of 83.50 %–105.32 %, proving the feasibility of the prepared ECL sensor in actual sample detection.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"7 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142934670","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 atmospheric cold plasma pretreatment on the formation of ternary complexes among wheat starch, β-lactoglobulin and fatty acids with different chain lengths

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-06 DOI: 10.1016/j.foodchem.2025.142798

Yizhe Yan, Ziyu Wang, Shuyang Liu, Xinxin Zhang, Xiaolong Ji, Miaomiao Shi, Bin Niu

{"title":"Effect of atmospheric cold plasma pretreatment on the formation of ternary complexes among wheat starch, β-lactoglobulin and fatty acids with different chain lengths","authors":"Yizhe Yan, Ziyu Wang, Shuyang Liu, Xinxin Zhang, Xiaolong Ji, Miaomiao Shi, Bin Niu","doi":"10.1016/j.foodchem.2025.142798","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142798","url":null,"abstract":"This study aims to examine the effect of atmospheric cold plasma (ACP) pretreatment (1–4 min) on the formation, structure, and digestibility of ternary complexes among wheat starch (WS), β-lactoglobulin (βLG) and fatty acids with different chain lengths (octanoic acid (OA), capric acid (CA), lauric acid (LA)). The complexing index results demonstrated that the greatest quantity (72.53 %, 70.38 %, 67.38 %) of WS-fatty acids-βLG complexes was formed when WS was treated with ACP for 1 min, leading to the best ordered structure and lowest digestibility caused by the increase in amylose content of WS (30.02 %). Furthermore, OA formed more complexes (72.53 %) with the same modified WS and βLG than CA and LA due to higher solubility. In conclusion, short-term ACP pretreatment of WS could promote the WS-fatty acids-βLG complexes and improve structural orderliness and resistant starch content. The present study provides an emerging green technology to facilitate the formation of starch-fatty acids-protein complexes.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"178 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142934668","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

Stability of electrostatically stabilized Pickering emulsion of silica particles and soy hull polysaccharides: Mechanism of pH and ionic strength

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-06 DOI: 10.1016/j.foodchem.2025.142804

Guilan Zhao, Shengnan Wang, Lina Yang, Peng Wang, Lu Han, He Liu

{"title":"Stability of electrostatically stabilized Pickering emulsion of silica particles and soy hull polysaccharides: Mechanism of pH and ionic strength","authors":"Guilan Zhao, Shengnan Wang, Lina Yang, Peng Wang, Lu Han, He Liu","doi":"10.1016/j.foodchem.2025.142804","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142804","url":null,"abstract":"To enhance the surface hydrophobicity and emulsification capacity of silica colloidal particles, a natural surface modification of soy hull polysaccharides (SHP) was conducted. Here, the effects of pH and ionic strength on the stability, microstructure and rheological properties of concentrated Pickering emulsions were investigated. Experimental results show emulsions gelled at pH 2, with increasing pH (2−10), SiO2-SHP absolute zeta potential (from −19.6 to −44.7 mV) and interfacial tension (from 15.2 to 25.09 mN/m) increased, and viscosity, viscoelasticity and storage stability decreased. Additionally, at low NaCl concentrations (<150 mM), SiO2-SHP interfacial tension remained low (21.3 mN/m), promoting stable emulsions (TSI < 1.5). In this case, the electrostatic interaction was slightly affected by ions, facilitating the occurrence of composite coagulation. However, as ionic concentration increased (150–300 mM), interfacial tension increased (from 20.5 to 27.6 mN/m). Thus, our study presents important insights into the pH and salt ions dependent mechanism of emulsion stabilization by SiO2-SHP.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"74 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142934671","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

Microfluidic-SERS platform with in-situ nanoparticle synthesis for rapid E. coli detection in food

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-06 DOI: 10.1016/j.foodchem.2025.142800

Heera Jayan, Ruiyun Zhou, Yuxia Zheng, Shanshan Xue, Limei Yin, Hesham R. El-Seedi, Xiaobo Zou, Zhiming Guo

{"title":"Microfluidic-SERS platform with in-situ nanoparticle synthesis for rapid E. coli detection in food","authors":"Heera Jayan, Ruiyun Zhou, Yuxia Zheng, Shanshan Xue, Limei Yin, Hesham R. El-Seedi, Xiaobo Zou, Zhiming Guo","doi":"10.1016/j.foodchem.2025.142800","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142800","url":null,"abstract":"A microfluidic-Surface enhanced Raman spectroscopy (SERS) platform for rapid detection of Escherichia coli in food products is proposed. By implementing a Y-junction serpentine microfluidic channel, we achieved in-situ synthesis of silver nanoparticles (AgNPs), for enhancing SERS signal intensity. The synthesis of AgNPs was guided by specific aptamers bound to the bacterial cell, which facilitated formation of nanoparticles. This aptamer guided in-situ synthesis ensured specificity and accuracy in detecting E. coli with a limit of detection of 1.1 CFU/mL and a linear detection range from 102 to 108 CFU/mL, showing superior sensitivity compared to other reported methods. The technique also showed recovery value ranging from 83 to 125 % for lettuce sample. The platform combines the advantages of microfluidics and SERS, enabling rapid, sensitive, and label-free detection of pathogens in food. This method addresses limitations of conventional culture-based techniques and other molecular diagnostics, offering a promising tool for microbial food safety analysis.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"2 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142934674","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