Food Chemistry最新文献_第3页

Removal of starch granule-associated lipids from normal and waxy wheat starches: Effects on properties, retrogradation, digestion, and molecular mechanisms 从普通和糯小麦淀粉中去除淀粉颗粒相关脂质：对性质、降解、消化和分子机制的影响

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-18 DOI: 10.1016/j.foodchem.2025.146736

Han Tao , Hai-Yuan Zhou , Shan Li , Ya-Ni Li , Wan-Hao Cai , Hui-Li Wang

{"title":"Removal of starch granule-associated lipids from normal and waxy wheat starches: Effects on properties, retrogradation, digestion, and molecular mechanisms","authors":"Han Tao , Hai-Yuan Zhou , Shan Li , Ya-Ni Li , Wan-Hao Cai , Hui-Li Wang","doi":"10.1016/j.foodchem.2025.146736","DOIUrl":"10.1016/j.foodchem.2025.146736","url":null,"abstract":"<div><div>The amylose/amylopectin ratios and starch granule-associated lipids (SGALs) between normal (NS) and waxy wheat starches (WS) influenced their physicochemical properties, retrogradation behavior and <em>in vitro</em> digestibility. WS had a rougher surface with more crystallized structure than NS. It swelled with higher pasting viscosity and lower gelatinization temperatures. The relative crystallinity, gelatinization enthalpy, and viscosity were decreased in defatted-NS (DNS), whereas DWS showed an opposite increase. The relative crystallinity and retrogradation enthalpy of all retrograded starch samples increased and were more significantly in DWS. The digestibility of WS was much higher than NS which was further improved by removing SGALs. Molecular dynamics simulations revealed that amylopectin had a stronger binding affinity to the active site of α-amylase than amylose (−44.45 and −24.69 kcal/mol respectively) by hydrogen bonds and van der Waals forces. However, SGALs could compete with starch molecules for binding to the active site (−23.46 kcal/mol).</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146736"},"PeriodicalIF":9.8,"publicationDate":"2025-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145314800","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}

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From berries to health and beauty: Studies and applications of antioxidant components: A review 从浆果到健康美容：抗氧化成分的研究与应用综述

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-10-18 DOI: 10.1016/j.foodchem.2025.146745

Mengmeng Zhang, Mengyao Shi, Anquan Yang, Min Xie, Ranhua Xiong, Chaobo Huang

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An analytical and machine learning approach for total mercury and methylmercury determination in squid: enhancing food safety testing and traceability monitoring systems 鱿鱼中总汞和甲基汞测定的分析和机器学习方法：加强食品安全测试和可追溯性监测系统

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-18 DOI: 10.1016/j.foodchem.2025.146766

Martina Piroutková , Maria Olga Varrà , Lenka Husáková , Tereza Bachtíková , Martin Kuba , Emanuela Zanardi

{"title":"An analytical and machine learning approach for total mercury and methylmercury determination in squid: enhancing food safety testing and traceability monitoring systems","authors":"Martina Piroutková , Maria Olga Varrà , Lenka Husáková , Tereza Bachtíková , Martin Kuba , Emanuela Zanardi","doi":"10.1016/j.foodchem.2025.146766","DOIUrl":"10.1016/j.foodchem.2025.146766","url":null,"abstract":"<div><div>This study presents the first assessment of total mercury (THg) and methylmercury (MeHg) in squids (<em>Todarodes sagittatus,</em> L.), providing insights into contamination levels and their correlation with the geographical origin. A method based on acidic extraction of THg, re-extraction of MeHg into toluene, and back-extraction into L-cysteine, followed by direct mercury analysis, was refined through a robust multivariate optimization scheme using a fractional factorial design. This approach improved efficiency by reducing sample mass and analysis time, while ensuring high accuracy, precision, and sensitivity. The method quickly confirmed higher median MeHg levels in Mediterranean than in Atlantic squids (1.00 vs. 0.051 mg kg<sup>−1</sup>), and a higher MeHg/THg ratio in Atlantic samples (84 % vs. 72 %). Support vector machine classification based on principal component analysis scores from THg and MeHg data successfully differentiated squid samples by provenance (AUC = 1). This cost-effective workflow enhances mercury monitoring while ensuring safety and traceability with minimal resource requirements.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146766"},"PeriodicalIF":9.8,"publicationDate":"2025-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145314804","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

Structure-property relationships in edible starch films: Roles of acetylation, cross-linking, oxidation, and dual modifications 食用淀粉薄膜的结构-性能关系：乙酰化、交联、氧化和双重修饰的作用

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-18 DOI: 10.1016/j.foodchem.2025.146777

Jiaxuan Chen , Fang Cheng

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Construction of alkali-induced rice protein/konjac glucomannan hydrogel and its application in gel candy 碱诱导水稻蛋白/魔芋葡甘露聚糖水凝胶的构建及其在凝胶糖中的应用

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-10-18 DOI: 10.1016/j.foodchem.2025.146780

Jing Zhang, Xiangrui Li, Wenfei Xiong, Yijun Yao, Cheng Mo, Weikang Cao, Lifeng Wang

引用次数: 0

Preparation and characterization of artemisia argyi essential oil microcapsule and its application in postharvest preservation of cherry tomatoes 艾叶精油微胶囊的制备、表征及其在圣女果采后保鲜中的应用

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-18 DOI: 10.1016/j.foodchem.2025.146784

Weixiao Dong, Peiyao Guan, Juge Liu, Chao Tang, Chunlu Qian, Jun Liu, Juan Kan

{"title":"Preparation and characterization of artemisia argyi essential oil microcapsule and its application in postharvest preservation of cherry tomatoes","authors":"Weixiao Dong, Peiyao Guan, Juge Liu, Chao Tang, Chunlu Qian, Jun Liu, Juan Kan","doi":"10.1016/j.foodchem.2025.146784","DOIUrl":"10.1016/j.foodchem.2025.146784","url":null,"abstract":"<div><div>In this study, <em>artemisia argyi</em> essential oil microcapsules (AAEO-MCs) were prepared using gelatin and arabic gum as wall materials. The optimal preparation conditions for AAEO-MCs are a core-to-wall ratio of 1:1, a wall material concentration of 1 %, and an embedding temperature of 45 °C, achieving an embedding efficiency of 80.62 %. The results of scanning electron microscopy (SEM), fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) showed that <em>artemisia argyi</em> essential oil (AAEO) is successfully encapsulated. Compared to AAEO, the thermal stability of AAEO-MCs is enhanced. AAEO-MCs demonstrate superior sustained-release properties and a slower decline in antioxidant capacity. Additionally, AAEO-MCs exhibit significant inhibitory effects against both bacteria and fungi. AAEO-MCs effectively improved the qualities of cherry tomatoes, such as appearance changes, firmness, total soluble solid, total titratable acids, ascorbic acid content and significantly reduced decay rate during storage. Therefore, AAEO-MCs has potential development prospects in the field of fruit and vegetable preservation.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146784"},"PeriodicalIF":9.8,"publicationDate":"2025-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145314802","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

Prospects and challenges of using optical probes to detect cadaverine in assessing the freshness of animal-based foods 利用光学探针检测尸胺在动物性食品新鲜度评估中的前景和挑战

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-17 DOI: 10.1016/j.foodchem.2025.146768

Xiaofang Xu, Liyi Zhou

{"title":"Prospects and challenges of using optical probes to detect cadaverine in assessing the freshness of animal-based foods","authors":"Xiaofang Xu, Liyi Zhou","doi":"10.1016/j.foodchem.2025.146768","DOIUrl":"10.1016/j.foodchem.2025.146768","url":null,"abstract":"<div><div>Cadaverine, an aliphatic biogenic amine formed by the decarboxylation of lysine, serves as a marker of food spoilage. Therefore, developing rapid and specific real-time detection methods and tools for cadaverine is crucial for assessing food freshness. Compared to traditional methods, colorimetric and fluorescent approaches enable simple, non-destructive, rapid on-site detection with nanomolar detection limits, supporting real-time food monitoring in supply chain scenarios. This paper reviews the current status of colorimetric and fluorescent putrescine detection technologies based on reaction types. It further explores the integration of colorimetric and fluorescent methods with smart food label films as a future trend in food freshness detection, though significant challenges remain in technology, market requirements, and standardization. The development of colorimetric and fluorescent cadaverine detection technologies reviewed herein, particularly the more precise fluorescent detection methods, will provide critical theoretical foundations and technical support for real-time monitoring of food freshness.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146768"},"PeriodicalIF":9.8,"publicationDate":"2025-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145311359","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}

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Probabilistic health risk assessment of rare earth elements through rice (Oryza sativa L.) consumption using Monte Carlo simulation 基于蒙特卡罗模拟的水稻（Oryza sativa L.）食用稀土元素健康风险概率评估

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-17 DOI: 10.1016/j.foodchem.2025.146760

Zzu-Ying Huang , Chien-Hui Syu , Lin-Chu Chien , Zeng-Yei Hseu

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The effects of polyvinyl chloride microplastics and zinc oxide nanoparticles co-exposure on nutritional quality of purple waxy maize grains 聚氯乙烯微塑料与氧化锌纳米颗粒共暴露对紫糯玉米籽粒营养品质的影响

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-17 DOI: 10.1016/j.foodchem.2025.146759

Xiaoqiang Zhao , Siqi Sun , Xin Li , Yining Niu , Xiquan Gao

{"title":"The effects of polyvinyl chloride microplastics and zinc oxide nanoparticles co-exposure on nutritional quality of purple waxy maize grains","authors":"Xiaoqiang Zhao , Siqi Sun , Xin Li , Yining Niu , Xiquan Gao","doi":"10.1016/j.foodchem.2025.146759","DOIUrl":"10.1016/j.foodchem.2025.146759","url":null,"abstract":"<div><div>The adverse effects of emerging pollutant microplastics on plants have been fully explored, but there is limited information on how to alleviate these impacts. Here, we investigated the effects of <em>co</em>-exposure with polyvinyl chloride microplastics and zinc oxide nanoparticles (PVC + nZnO) in soil on yield and nutritional quality of purple waxy corn grains at 10, 20, and 30 days after pollination. Results showed that PVC + nZnO increased fresh ear weight and improved grain nutritional quality, particularly by promoting the accumulation of protein, starch, sucrose, alanine, glutamate, and aspartate. A flavonoids-targeted metabolomics detected 185 flavonoid metabolites, with a significant increase in total flavonoids content under PVC + nZnO. Key flavonoid constituents identified included astragalin, nicotiflorin, quercimeritrin, dihydrokaempferol, eriodictyol, isorhamnetin, kaempferol, and naringenin chalcone. Dynamic transcriptomicis revealed that these nutrients accumulation was regulated at transcriptional level. Additionally, WGCNA identified 54 hub genes, which could be utilized as potential targets for improving nutritional quality of waxy corn.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146759"},"PeriodicalIF":9.8,"publicationDate":"2025-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145311361","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

Multi-omics network analysis of flavour formation in golden-flowered Tibetan dark tea processed by “flowering” using raw materials with different fermentation degrees

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-17 DOI: 10.1016/j.foodchem.2025.146735

Ting Zhang , Zhiying Xu , Xue Yang , Meiyi Ning , Mengyi Ren , Xiao Liu , Yun Wang , Chunhua Li , Chen Xia , Manyou Yu , Shengxiang Chen , Xiaobo Tang , Chen Liu

{"title":"Multi-omics network analysis of flavour formation in golden-flowered Tibetan dark tea processed by “flowering” using raw materials with different fermentation degrees","authors":"Ting Zhang , Zhiying Xu , Xue Yang , Meiyi Ning , Mengyi Ren , Xiao Liu , Yun Wang , Chunhua Li , Chen Xia , Manyou Yu , Shengxiang Chen , Xiaobo Tang , Chen Liu","doi":"10.1016/j.foodchem.2025.146735","DOIUrl":"10.1016/j.foodchem.2025.146735","url":null,"abstract":"<div><div>Dark tea, a traditional post-fermented tea, develops distinct flavour and health benefits through microbial fermentation. The “flowering” process, marked by golden fungal growth, is well-studied in Fu-brick tea but underexplored in Tibetan dark tea. This study investigated how “flowering” affects flavour, chemistry, and microbiota in Tibetan dark teas of varying fermentation degrees. Four samples were assessed using sensory evaluation, widely-targeted metabolomics, 16S/ITS sequencing, and WGCNA. Results showed that “flowering” modulated key microbial taxa (e.g., <em>Aspergillus heterocaryoticus</em>, <em>Pullulanibacillus</em>), altered polyphenol degradation and amino acid profiles, and shaped sensory traits including returning sweetness, sourness, and aged aroma. In lightly fermented tea, “flowering” enriched <em>Streptomyces</em> and <em>Delftia</em>, aiding <em>Aspergillus</em> dominance and reducing bitterness. In deeply fermented tea, prolonged humid conditions favored thermotolerant fungi and organic acid accumulation. A substrate–microbiota–metabolite–sensory network was established, offering insights for targeted modulation of flavour in golden-flowered Tibetan dark tea.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146735"},"PeriodicalIF":9.8,"publicationDate":"2025-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145311364","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