Food Chemistry最新文献_第4页

Green extraction of carotenoids and oil produced by Rhodosporidium paludigenum using supercritical CO2 extraction: Evaluation of cell disruption methods and extraction kinetics

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-08 DOI: 10.1016/j.foodchem.2025.144261

Fani Sereti, Maria Alexandri, Harris Papapostolou, Vasiliki Kachrimanidou, Aikaterini Papadaki, Nikolaos Kopsahelis

{"title":"Green extraction of carotenoids and oil produced by Rhodosporidium paludigenum using supercritical CO2 extraction: Evaluation of cell disruption methods and extraction kinetics","authors":"Fani Sereti, Maria Alexandri, Harris Papapostolou, Vasiliki Kachrimanidou, Aikaterini Papadaki, Nikolaos Kopsahelis","doi":"10.1016/j.foodchem.2025.144261","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144261","url":null,"abstract":"The constantly expanding functional food market has steered scientific research towards alternative sources of bioactive compounds. Red yeasts are valuable producers of active ingredients such as carotenoids and microbial oil. Efficient and sustainable recovery methods are required when food applications are targeted. In this study, intracellular carotenoids and oil synthesized by Rhodosporidium paludigenum in batch bioreactor cultures were recovered using supercritical CO2 (SFE-CO2) as a green alternative to conventional organic solvents. Yeast biomass was subjected to six different cell disruption methods prior to SFE-CO2. Homogenization emerged as the optimal pre-treatment method, resulting in an 80 % yield of total carotenoids and an 83 % yield of microbial oil. The use of ethanol as co-solvent was imperative for the efficient recovery of both products. β-Carotene was the main carotenoid, while the obtained microbial oil was rich in oleic acid. These results pave the way for integrating these functional compounds into innovative food products.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"25 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143806511","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

Assessing the authenticity of the sport supplement creatine using spectroscopic techniques and multivariate analysis

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-08 DOI: 10.1016/j.foodchem.2025.144282

Thinara de Freitas Oliveira, Josane Cardim de Jesus, Jéssica Souza Coqueiro, Robério Rodrigues Silva, Sibelli Passini Barbosa Ferrão, Leandro Soares Santos

引用次数: 0

Variation in composition of storage proteins, minor proteins and amino acids across faba bean cultivars

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-08 DOI: 10.1016/j.foodchem.2025.144225

Tianzhen Xiao, Ida Schwartz Roland, Søren Drud-Heydary Nielsen, Thao T. Le, Esben Olesen, Lotte Bach Larsen, Nina Aagaard Poulsen

{"title":"Variation in composition of storage proteins, minor proteins and amino acids across faba bean cultivars","authors":"Tianzhen Xiao, Ida Schwartz Roland, Søren Drud-Heydary Nielsen, Thao T. Le, Esben Olesen, Lotte Bach Larsen, Nina Aagaard Poulsen","doi":"10.1016/j.foodchem.2025.144225","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144225","url":null,"abstract":"This study aimed to investigate variations in protein profiles and amino acid (AA) compositions in faba bean seeds among 10 different cultivars. The compositions of salt-soluble proteins and AA were identified and quantified by label-free nano LC-MS/MS and LC-MS/MS (Triple Quadrupole), respectively. The protein contents (dry basis) in faba bean seeds were measured using the DUMAS method, ranging from 21.6 % to 26.8 %. By nano LC-MS/MS, 103 unique proteins were identified under point mutation monitoring analysis and of these, 61 proteins were quantified by label-free quantification. In all cultivars, vicilin and legumin were the most abundant proteins, respectively, varying from 16 to 39 % and 12–34 % of total protein content (w/w). The relative abundance of minor proteins like Bowman-Birk proteinase inhibitors was quantified to constitute around 1 % of the total protein content (w/w). There were 400 mg essential amino acids (EAAs) detected per gram protein, where histidine showed the highest concentration (64–82 mg/g protein) in all faba beans.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"39 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143806519","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

Feeding lambs hazelnut skin and linseed decreases meat lipid oxidation during in vitro digestion

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-08 DOI: 10.1016/j.foodchem.2025.144266

Alice Cattivelli, Melissa Zannini, Katia D'Ambra, Roberta Trovato, Giovanna Minelli, Martino Musati, Giuseppe Luciano, Alessandro Priolo, Antonio Natalello, Angela Conte, Davide Tagliazucchi, Domenico Pietro Lo Fiego

引用次数: 0

Assessment of the authenticity of coconut water (Cocos nucifera L.) samples using digital images and chemometric techniques

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-08 DOI: 10.1016/j.foodchem.2025.144281

Edna Santana de Sena, Samantha Serra Costa, Ivanice Ferreira dos Santos, Ana Flávia Souto Figueiredo Nepomuceno, Murilo de Jesus Porto, Liz Oliveira dos Santos

{"title":"Assessment of the authenticity of coconut water (Cocos nucifera L.) samples using digital images and chemometric techniques","authors":"Edna Santana de Sena, Samantha Serra Costa, Ivanice Ferreira dos Santos, Ana Flávia Souto Figueiredo Nepomuceno, Murilo de Jesus Porto, Liz Oliveira dos Santos","doi":"10.1016/j.foodchem.2025.144281","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144281","url":null,"abstract":"This study proposes using digital colorimetry combined with unsupervised pattern recognition techniques to obtain a molecular fingerprint profile that allows detection and identifying the non-destructive authenticity of coconut water samples. It also intends to classify the samples sold as in nature, adulterated, or industrialized. The samples were purchased at street markets and local stores in the state of Bahia, northeastern Brazil. The digital images were obtained through direct analysis without pre-treatment of the samples. Then, the combination values of color histograms in RGB channels were extracted using Chemostat software. Principal component analysis and hierarchical clustering contributed to the classification of the samples. It was possible to prove that digital colorimetry is a useful tool that allows confirming the authenticity of foods quickly and at a low cost. It can contribute to the inspection by regulatory agencies, in addition to following the principles of green analytical chemistry.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"59 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143806520","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

Updated insights into steady-modified anthocyanin food packaging: Novel strategies, characterization, application and future challenges

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-08 DOI: 10.1016/j.foodchem.2025.144113

Jia-Yin Huang, Yu-Lei Chen, Duan-Quan Lin, Le-Chang Sun, Kang Liu, Ling-Jing Zhang, Ya-Qin Hu, Min-Jie Cao

{"title":"Updated insights into steady-modified anthocyanin food packaging: Novel strategies, characterization, application and future challenges","authors":"Jia-Yin Huang, Yu-Lei Chen, Duan-Quan Lin, Le-Chang Sun, Kang Liu, Ling-Jing Zhang, Ya-Qin Hu, Min-Jie Cao","doi":"10.1016/j.foodchem.2025.144113","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144113","url":null,"abstract":"Rising attentions on food safety and quality as well as disadvantages of conventional plastic food packaging motivates extensive study in anthocyanin-based food packaging. However, anthocyanins are susceptible to environmental conditions, resulting in easily-degradable properties of anthocyanin-based food packaging. Therefore, steady-modified anthocyanin-based food packaging are highly demanded for further deeper application. Based on this, thorough insights into steady-modified anthocyanin-based food packaging are provided in the current review. The degradation phenomenon and factors affecting stability of anthocyanin-based film during long-term storage were investigated. Novel steady-modification strategies to improve film stability were systemically summarized. Also, their effects on film physical (structure/mechanical/hydrophobic) properties and functional (pH-responsive, antioxidant and antibacterial) properties were explored. Meanwhile, application cases of steady-modified anthocyanin-based film regarding freshness monitoring and quality maintenance were comprehensively discussed. Finally, major challenges and future prospects were also proposed for further development.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"10 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143798032","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

Valorization of bioactive compounds from food by-products using supercritical fluid extraction: A technological and industrial perspective

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-08 DOI: 10.1016/j.foodchem.2025.144277

Jingnan Zhang, Haizhou Wu

{"title":"Valorization of bioactive compounds from food by-products using supercritical fluid extraction: A technological and industrial perspective","authors":"Jingnan Zhang, Haizhou Wu","doi":"10.1016/j.foodchem.2025.144277","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144277","url":null,"abstract":"Food loss and waste (FLW) present significant challenges worldwide, affecting food supply, economic efficiency, and environmental sustainability. Supercritical fluid extraction (SFE) offers a promising solution for valorizing food by-products, addressing challenges related to FLW through efficient extraction of bioactive compounds. This review evaluates SFE's efficacy in extracting high-value compounds, including phenolics, terpenes, terpenoids, essential fatty acids, and dietary fibers, from food by-products. In addition, recent technological advancements are explored, with a focus on optimizing processing parameters, pretreatment methods, and integrating sequential extraction techniques to improve SFE efficiency. Industrial applications and the potential for broader commercial adoption are discussed, with attention to scalability, economic feasibility, and regulatory considerations. In conclusion, SFE is presented as a sustainable approach for converting food by-products into high-value bioactives. The integration of complementary technologies and further research on scalability are crucial for overcoming current limitations.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"23 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143798064","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 of unique peptide markers for rape (Brassica napus L.) honey with untargeted and targeted proteomics approaches and its application in honey adulteration analysis

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-08 DOI: 10.1016/j.foodchem.2025.144256

Ying Zhang, Xiaojun Zeng, Tianchen Ma, Diandian Zhang, Ting Wu, Haoan Zhao, Ni Cheng, Wei Cao

{"title":"Identification of unique peptide markers for rape (Brassica napus L.) honey with untargeted and targeted proteomics approaches and its application in honey adulteration analysis","authors":"Ying Zhang, Xiaojun Zeng, Tianchen Ma, Diandian Zhang, Ting Wu, Haoan Zhao, Ni Cheng, Wei Cao","doi":"10.1016/j.foodchem.2025.144256","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144256","url":null,"abstract":"Rape honey is often adulterated into other high-value honey due to its high yield, low price, and light color. This study employed untargeted and targeted proteomics approaches to analyze the proteome of rape honey and identify its floral peptide markers to recognize the adulteration of rape honey into acacia honey. A total of 616 rape-derived proteins and 84 bee-derived proteins were identified in rape honey by untargeted UPLC-Orbitrap-HRMS. Three plant-derived peptide markers (GIIIDSGTVITR, NTGSLPLSPK, and M(O)EDITLLQTQSAIR) were exclusively present in all detected rape honeys by targeted UPLC-TQMS, but were absent in three other non-rape honey varieties. By utilizing MRM of three peptide markers combined with PCA and OPLS-DA, acacia honey, rape honey, and adulterated honey could be effectively differentiated, and the minimum adulteration LOD and LOQ were 0.36 % and 1.08 %, respectively. This study firstly identified characteristic rape-derived peptide markers and successfully applied them in the recognition of rape honey adulteration.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"10 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143798055","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

Precursor direct biosynthesis of odd-chain polyunsaturated fatty acids by oomycete Pythium

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-08 DOI: 10.1016/j.foodchem.2025.144204

Andrea Palyzová, Markéta Kulišová, Katarína Majtán, Karel Fous, Irena Jarošová Kolouchová, Tomáš Řezanka

{"title":"Precursor direct biosynthesis of odd-chain polyunsaturated fatty acids by oomycete Pythium","authors":"Andrea Palyzová, Markéta Kulišová, Katarína Majtán, Karel Fous, Irena Jarošová Kolouchová, Tomáš Řezanka","doi":"10.1016/j.foodchem.2025.144204","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144204","url":null,"abstract":"The growing demand for improving the nutritional value of food has driven efforts to enhance the production of polyunsaturated fatty acids (PUFAs) through microbial cultivation, mainly using low-cost substrates in closed-loop systems. One promising approach is precursor-driven biosynthesis, which enables the controlled production of odd-chain PUFAs. In this study, we cultivated two oomycetes from the genus Pythium (ATCC 38472 M1 and X42) under 20 different conditions in the presence of propionic acid and TWEEN 80 to stimulate the production of odd-chain PUFAs. This approach led to an increased yield of specific odd-chain PUFAs, including C17:2ω6, C17:3ω3, C17:4ω3, C19:2ω5, C19:3ω5, C19:4ω5, and C19:5ω2. The microorganisms were grown in two different media: potato dextrose broth (PDB) and waste brewery yeast, either alone or supplemented with propionic acid and/or TWEEN80. The addition of propionic acid facilitated the biosynthesis of odd-chain PUFAs without the need for genetically modified strains, yielding quantities suitable for fermenter-scale production.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"20 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143798033","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

Controllable selenization strategy for in-situ construction of V2CTx MXene-based multiphase electrode materials for simultaneous detection of hydroquinone and catechol in drinking water and beverages

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-07 DOI: 10.1016/j.foodchem.2025.144234

Yu Han, Li Zhang, Shaobin Li, Fengbo Li, Jianjiao Xin, Xue Wang, Minjie Liang

{"title":"Controllable selenization strategy for in-situ construction of V2CTx MXene-based multiphase electrode materials for simultaneous detection of hydroquinone and catechol in drinking water and beverages","authors":"Yu Han, Li Zhang, Shaobin Li, Fengbo Li, Jianjiao Xin, Xue Wang, Minjie Liang","doi":"10.1016/j.foodchem.2025.144234","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144234","url":null,"abstract":"Hydroquinone (HQ) and catechol (CC) are toxic isomers with similar structures that often coexist, leading to interference during detection. In this study, we employed a controllable selenization strategy to construct V2CTx MXene-based multiphase electrode materials (VSe2@V2O3@V2CTx MXene) for the simultaneous detection of HQ and CC. Electrochemical tests revealed VSe2@V2O3@V2CTx MXene modified electrode exhibited low electrochemical impedance, a large active surface area, and excellent electrocatalytic performance. The sensor demonstrated linear detection ranges for HQ and CC from 0.5 to 600 μM, with limits of detection 0.144 μM and 0.131 μM, respectively. Additionally, it exhibited excellent repeatability, reproducibility, selectivity, and stability. The practical applicability of the sensor was confirmed through testing in drinking water and beverages, showing satisfactory recovery rates. This work expands the application of V2CTx MXene in the field of electrochemical sensing and offers new insights for food safety monitoring.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"8 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143798058","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