Food Chemistry最新文献_第4页

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

Sensitive characterization of complex chemical reactions in black garlic preparation based on on-line extraction electrospray ionization mass spectrometry

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-07 DOI: 10.1016/j.foodchem.2025.142793

Xiang Li, Jianghui Sun, Junhui Zhou, QianNan Hu, Yutong Hua, Yaqiu Zhao, Jian Yang, Zidong Qiu, Liping Kang, Lanping Guo

{"title":"Sensitive characterization of complex chemical reactions in black garlic preparation based on on-line extraction electrospray ionization mass spectrometry","authors":"Xiang Li, Jianghui Sun, Junhui Zhou, QianNan Hu, Yutong Hua, Yaqiu Zhao, Jian Yang, Zidong Qiu, Liping Kang, Lanping Guo","doi":"10.1016/j.foodchem.2025.142793","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142793","url":null,"abstract":"Changes in chemical composition during food processing and handling are crucial for the alteration of food flavor and function, and accurate characterization of key chemical reaction pathways in complex food matrices is one of the core challenges in food chemistry research. Here, this study attempts to establish a strategy for sensitive characterization of chemical reactions during food processing based on on-line extraction electrospray ionization mass spectrometry (oEESI-MS). The process of making garlic into black garlic, a traditional global flavor food, was chosen as an exemplary research template. The direct MS characterization of raw garlic as well as black garlic samples with different processing times was achieved by using the self-constructed oEESI-MS device. Benefiting from the high tolerance of oEESI-MS to complex matrix interferences, all samples can be fingerprinted directly without any pre-processing or pre-separation. As a result, oEESI-MS achieved a sensitive characterization of the changes of key substances during the preparation of black garlic. Further, a new chemical reaction pathway, the degradation of γ-L-glutamyl-S-allyl-L-cysteine to S-allyl-l-cysteine, was completely demonstrated by analyzing the differential substances before and after the treatment, and verified by standard substances and chemical theory calculations. In conclusion, a complete oEESI-MS-based strategy for tracking the substance changes in food processing was established in this study, which has a widely applicable prospect for the precise setting of food processing time and parameters, and the innovation of processing technology.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"4 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142936342","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

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

An electrochemical immunosensing of electrochemically modified carbon cloth electrode based on functionalized gold nanoparticle-Prussian blue for the detection of aflatoxin B1 in vegetable oil industry

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-06 DOI: 10.1016/j.foodchem.2025.142765

Hai Chi, Xuefei Wen, Huan Li, Jie Tang, Xingzhong Zhang, Hongrui Chen

{"title":"An electrochemical immunosensing of electrochemically modified carbon cloth electrode based on functionalized gold nanoparticle-Prussian blue for the detection of aflatoxin B1 in vegetable oil industry","authors":"Hai Chi, Xuefei Wen, Huan Li, Jie Tang, Xingzhong Zhang, Hongrui Chen","doi":"10.1016/j.foodchem.2025.142765","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142765","url":null,"abstract":"This study developed an electrochemical immunosensor for the detection of aflatoxin B1 (AFB1) in vegetable oil, based on an electrochemical modified carbon cloth (EMCC) electrode modified with a composite functional layer of cross-linked o-aminothiophenol functionalized AuNPs (o-ATP@AuNPs)/Prussian Blue (PB). The EMCC electrode substrate was prepared by modifying carbon cloth through electrochemical methods to increase its surface area, which allowed for the effective deposition of o-ATP@AuNPs/PB composite functional layer and improved the conductivity of the electrode material. The synergistic effect of o-ATP@AuNPs and PB significantly enhanced the sensitivity of the electrochemical sensor. Additionally, the Au<img alt=\"single bond\" src=\"https://sdfestaticassets-us-east-1.sciencedirectassets.com/shared-assets/55/entities/sbnd.gif\" style=\"vertical-align:middle\"/>S bond between L-Cysteine (L-Cys) and o-ATP@AuNPs improved the stability of the sensing interface. Under optimal conditions, the BSA/anti-AFB1/L-Cys/o-ATP@AuNPs/PB/EMCC sensor was able to detect AFB1 in the range of 0 to 20 ng mL−1 using square wave voltammetry (SWV), with a detection limit of 0.015 ng mL−1. The proposed sensor holds promise for future applications in the sensitive detection of AFB1 in vegetable oils.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"66 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142934667","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

Layered triple hydroxide (NiCoFe-LTH) with g-C3N4 hybrid nanocomposite as an adsorbent for Pb(II) extraction

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-06 DOI: 10.1016/j.foodchem.2025.142766

Muhammad Balal Arain, Mustafa Soylak

引用次数: 0