Food Chemistry最新文献_第3页

Synthesis and properties of 5,7-dimethylated anthocyanins: Focusing on peonidin-3-O-glucoside and petunidin-3-O-glucoside 5,7-二甲基化花青素的合成与性质：以芍药苷-3- o -葡萄糖苷和牵牛花苷-3- o -葡萄糖苷为重点

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-10-02 DOI: 10.1016/j.foodchem.2025.146587

Jun Hu, Guangkai Wu, Xinman Zhan, Zihan Zhao, Jianxia Sun, Weibin Bai

{"title":"Synthesis and properties of 5,7-dimethylated anthocyanins: Focusing on peonidin-3-O-glucoside and petunidin-3-O-glucoside","authors":"Jun Hu, Guangkai Wu, Xinman Zhan, Zihan Zhao, Jianxia Sun, Weibin Bai","doi":"10.1016/j.foodchem.2025.146587","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146587","url":null,"abstract":"This study developed an efficient chemical synthesis method for 5,7-dimethylated anthocyanins (Pn3GdM and Pt3GdM) to improve the poor liposolubility and instability of anthocyanins. The synthesis involved selective methylation of the A ring using a total synthesis approach and methoxy protection mediated by dimethyl sulfate. Structural and purity characterization by HPLC, NMR, and HRMS confirmed the feasibility of the strategy, yielding products with purities exceeding 95 %. The hydrophobicity of the methylated anthocyanins was significantly enhanced, as evidenced by increased logP values: Pn3G from −0.118 to −0.026 and Pt3G from −0.806 to −0.194, while maintaining water solubility. Additionally, the photostability of Pn3G was notably improved. Comparative analyses revealed that B-ring substituents had a greater impact on antioxidant activity, color, and pH stability. These results demonstrate that A-ring methylation is a promising strategy to enhance the solubility and stability of anthocyanins, offering potential for broader applications in food industries.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"17 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145203180","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

Electrodeposition of alizarin red S on β-cyclodextrin-modified MWCNTs for the simultaneous detection of guanine and adenine in soybean 在β-环糊精修饰的MWCNTs上电沉积茜素红S同时检测大豆中的鸟嘌呤和腺嘌呤

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-10-02 DOI: 10.1016/j.foodchem.2025.146591

Dianyu Yu, Shixiang Zhang, Linjun Huang, Weining Wang, Liqi Wang, Xiuqing Zhu

引用次数: 0

Effect of hydroxypropyl methylcellulose-based coating on the formation of polar compounds in French fries 羟丙基甲基纤维素基涂层对薯条中极性化合物形成的影响

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-10-02 DOI: 10.1016/j.foodchem.2025.146607

Liyang Yuan, Chin Ping Tan, Yuanfa Liu, Yong-Jiang Xu

引用次数: 0

Phage adsorption-driven colorimetric broad-spectrum detection of foodborne Enterobacter hormaechei using phage-modified NH2-MIL-88B(Fe) nanozyme 利用噬菌体修饰的NH2-MIL-88B（Fe）纳米酶，噬菌体吸附驱动比色法广谱检测食源性激素肠杆菌

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-10-02 DOI: 10.1016/j.foodchem.2025.146616

An-qi Tang, Xuechao Xu, Cao-wei Chen, Mengyuan Tan, Lu Gao, Zhen-quan Yang

{"title":"Phage adsorption-driven colorimetric broad-spectrum detection of foodborne Enterobacter hormaechei using phage-modified NH2-MIL-88B(Fe) nanozyme","authors":"An-qi Tang, Xuechao Xu, Cao-wei Chen, Mengyuan Tan, Lu Gao, Zhen-quan Yang","doi":"10.1016/j.foodchem.2025.146616","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146616","url":null,"abstract":"Enterobacter hormaechei, A zoonotic pathogen with escalating prevalence in global food sources, severely jeopardizes food safety, necessitating the development of high-performance detection methods. Herein, a novel colorimetric detection strategy integrating phages and nanozymes was proposed for foodborne E. hormaechei. Initially, four homologous phages (EhpYZU05, EhpYZU08, EhpYZU9–1 and EhpYZU10), which were isolated using E. hormaechei YZU05 as the host bacterium, were modified on the surface of NH2-MIL-88B(Fe) to fabricate four phage@NH2-MIL-88B(Fe) nanozymes. These nanozymes exhibit peroxidase-like activity, catalyzing 3,3′,5,5′-tetramethylbenzidine (TMB) chromogenic reaction in presence of H2O2. With introduction of multiple host or non-host E. hormaechei strains, TMB chromogenic reaction catalyzed by phage@NH2-MIL-88B(Fe) nanozymes can be specifically inhibited. This inhibition occurs due to the specific phage adsorption of phage@NH2-MIL-88B(Fe) nanozymes towards these host or non-host E. hormaechei strains, indirectly blocking their catalytic sites. Leveraging this principle, colorimetric broad-spectrum detection of E. hormaechei was achieved. Additionally, this method demonstrated reliable recoveries (96.7 % ~ 103.3 %) when applied to detect real food matrices, highlighting its high reliability in practical scenarios. This approach not only clarifies the intrinsic mechanism of phage-modified nanozymes for target bacteria detection but also provides a robust and reliable method for early pathogen detection, thereby significantly contributing to food safety enhancement","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"114 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145209436","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

Emulsion gel-based fat replacers in meat products: Structured design, processing stability, oral lubricity/flavor perception, and digestive characteristics 肉制品中的乳状凝胶基脂肪替代品：结构设计、加工稳定性、口腔润滑/风味感知和消化特性

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-10-02 DOI: 10.1016/j.foodchem.2025.146589

Xiaoxiao Zhu, Yonggang Tu, Yan Zhao, Na Wu, Yao Yao, Shuping Chen, Teng Wei, Jihua Mao, Xuetao Hu, Suzhen Wang, Lilan Xu

{"title":"Emulsion gel-based fat replacers in meat products: Structured design, processing stability, oral lubricity/flavor perception, and digestive characteristics","authors":"Xiaoxiao Zhu, Yonggang Tu, Yan Zhao, Na Wu, Yao Yao, Shuping Chen, Teng Wei, Jihua Mao, Xuetao Hu, Suzhen Wang, Lilan Xu","doi":"10.1016/j.foodchem.2025.146589","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146589","url":null,"abstract":"Excessive intake of saturated fat is closely associated with health risks. Meat products are one of the primary sources of saturated fat in the human diet. The development of fat substitutes has emerged as a strategy in creating reduced-fat meat products. Emulsion gels have been recognized as an ideal fat substitute owing to their unique structural characteristics and functional advantages. This article systematically reviews the application limitations of fat reduction strategies in low-fat meat products; meanwhile, the selection of emulsifying/gelling agents of emulsion gel-based fat replacers, and their role in low-fat meat products are discussed. Moreover, the regulatory mechanisms of processing stability, oral lubricity/flavor perception, and digestive characteristics of emulsion gel-based fat replacers are explored. Although emulsion gels demonstrate potential for the development of low-fat meat products, they still face challenges regarding precision in simulating specific fats, intelligent response mechanisms in the oral cavity, dynamic digestive behaviors, and industrial production.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"19 4 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145209440","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

Accumulation of flavor precursors and markers belonging to different primary processing Coffea arabica beans 不同初级加工阿拉比卡咖啡豆风味前体和标记物的积累

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-10-02 DOI: 10.1016/j.foodchem.2025.146610

Hong Wang, Yu Wang, Yan Li, Wenli Zhao, Jinqian Pang, Wenjuan Liang

引用次数: 0

Formation mechanism and inhibition of black spots on eggshell membranes during high-temperature pickling of duck eggs 鸭蛋高温酸洗过程中蛋壳膜黑斑的形成机理及抑制作用

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-10-02 DOI: 10.1016/j.foodchem.2025.146623

Ruipeng Ma, Baochang Li, Wanyue Zhang, Xuhua Yang, Xiaoyu Lv, Bin Xu, Jun Sun

{"title":"Formation mechanism and inhibition of black spots on eggshell membranes during high-temperature pickling of duck eggs","authors":"Ruipeng Ma, Baochang Li, Wanyue Zhang, Xuhua Yang, Xiaoyu Lv, Bin Xu, Jun Sun","doi":"10.1016/j.foodchem.2025.146623","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146623","url":null,"abstract":"This research provides a comprehensive analysis of black spot formation on eggshell membranes (ESM) during high-temperature pickling of duck eggs, focusing on chemical composition, formation mechanisms, and preventive strategies. Metal sulfides are identified as the primary component of black spots through Propidium iodide (PI), X-ray photoelectron spectroscopy (XPS) and X-ray diffraction (XRD). Inductively coupled plasma mass spectrometry (ICP-MS) analysis reveales that during pickling, metal ions migrate from the yolk to the ESM, where they are intercepted by its dense microstructure. Treatment with 0.1 % Ethylenediaminetetraacetic acid disodium (EDTA-2Na) achieves a black spot inhibition rate exceeding 95 %, increases the whiteness value of the egg white by 7.82 %, while maintains the mechanical strength and thickness of the eggshell. These findings offer molecular-level insights into the formation mechanism of black spots and provide practical solutions for optimizing the high-temperature pickling process, thereby improving the quality of salted duck eggs.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"47 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145209441","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

Lycium barbarum (goji berry): A comprehensive review of chemical composition, bioactive compounds, health-promoting activities, and applications in functional foods and beyond 枸杞：化学成分、生物活性化合物、健康促进作用及其在功能食品等方面的应用综述

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-10-02 DOI: 10.1016/j.foodchem.2025.146588

Hu Shunkai, Xu Yiting, Salumu Masuwa Shadrack, Zhang Jianghao, Xu Lingxiao, Wang Yezhi, Wang Fei, Cao Chongjiang, Xu Xiao, Yuan Biao

{"title":"Lycium barbarum (goji berry): A comprehensive review of chemical composition, bioactive compounds, health-promoting activities, and applications in functional foods and beyond","authors":"Hu Shunkai, Xu Yiting, Salumu Masuwa Shadrack, Zhang Jianghao, Xu Lingxiao, Wang Yezhi, Wang Fei, Cao Chongjiang, Xu Xiao, Yuan Biao","doi":"10.1016/j.foodchem.2025.146588","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146588","url":null,"abstract":"Wolfberry (Lycium barbarum L.), commonly known as Goji berry, has been used for centuries in traditional Chinese medicine and is renowned for its health-promoting properties. This review provides comprehensive analysis of goji berry, encompassing its historical origins, chemical composition, biological activities, and product applications. The cultivation of goji berries, primarily originating in China, has expanded globally recently due to increasing demand driven by their nutritional and medicinal value. Goji berries are rich in polysaccharides, carotenoids, alkaloids, phenyl amides and phenolic compounds, which contribute to their wide-ranging biological effects, such as immunomodulatory, anti-inflammatory, neuroprotective, anti-obesity, and hepatoprotective activities. Recent evidence, from in vitro, in vivo, and clinical studies, highlights their potential in preventing and managing chronic diseases like diabetes, hypertension, and neurodegenerative disorders. Furthermore, the review explores the incorporation of goji berries into functional foods, cosmetics, pharmaceuticals and livestock nutrition products and emphasize the need for rigorous safety and quality control.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"102 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145209437","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

EGCG-egg yolk proteins complexes-stabilized HIPPEs for enhanced delivery of lipophilic bioactives: Insight into structure and function relationship egcg -蛋黄蛋白复合物-稳定的hipes用于增强亲脂性生物活性的传递：结构和功能关系的洞察

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-10-02 DOI: 10.1016/j.foodchem.2025.146600

Xinyu Kou, Jiahao Bie, Jinxuan Cao, Jinpeng Wang, Yuemei Zhang, Wenbiao Shi, Zaisheng Peng, Ying Wang, Wendi Teng

{"title":"EGCG-egg yolk proteins complexes-stabilized HIPPEs for enhanced delivery of lipophilic bioactives: Insight into structure and function relationship","authors":"Xinyu Kou, Jiahao Bie, Jinxuan Cao, Jinpeng Wang, Yuemei Zhang, Wenbiao Shi, Zaisheng Peng, Ying Wang, Wendi Teng","doi":"10.1016/j.foodchem.2025.146600","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146600","url":null,"abstract":"Non-covalent complexes of proteins and polyphenols provide interfacial properties and antioxidant protection for delivering lipophilic bioactives. In this study, low-density lipoprotein and high-density lipoprotein (3:7, w/w) extracted from egg yolk were combined with epigallocatechin gallate (EGCG, 0, 10, 20, 40 μg/mL) and subjected to ultrasound treatment (20 kHz, 75 W, 10 min) to form protein-EGCG complexes. The structural and interfacial properties of these complexes were systematically characterized and subsequently applied to stabilize high-internal-phase Pickering emulsions (HIPPEs) loaded with phytosterol esters (PEs). Spectroscopic and rheological analyses confirmed that EGCG induced partial protein unfolding via hydrogen bonding and hydrophobic interactions, enhancing interfacial adsorption. HIPPEs containing 10 or 20 μg/mL EGCG exhibited optimal properties, including reduced droplet size, improved interfacial viscoelasticity, a high zeta potential (31.5 mV), and increased bioaccessibility of PEs during digestion. In contrast, 40 μg/mL EGCG caused protein aggregation and double-emulsion formation, impairing emulsion stability and digestion. These findings reveal a concentration-dependent dual role of EGCG and identify an optimal range for balancing emulsion stability and nutrient release. The study provides a strategy for designing functional emulsions for lipophilic bioactives in food applications.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"44 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145209438","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

From green bean to brewed coffee: A Lipidomic perspective on coffee lipid composition 从绿豆到煮咖啡：咖啡脂质组成的脂质组学观点

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-10-02 DOI: 10.1016/j.foodchem.2025.146606

Jermaine Marie Ann Fabella-Garcia, Tobias kretzschmar, Parth Patel, Lei Liu

引用次数: 0