Food Chemistry最新文献_第4页

pH dual responsive electrospun fiber loading anthocyanin and nisin for food preservation and monitoring: Regulation in dynamic schiff base networks based on different oxidized sodium alginate pH双响应电纺丝纤维装载花青素和nisin用于食品保存和监测：基于不同氧化海藻酸钠的动态希夫碱网络的调节

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-10-17 DOI: 10.1016/j.foodchem.2025.146765

Jiaxin Li, Yiwen Bao, Qiao Jiang, Liang Wang, Ying He, Xu Si, Bin Li

{"title":"pH dual responsive electrospun fiber loading anthocyanin and nisin for food preservation and monitoring: Regulation in dynamic schiff base networks based on different oxidized sodium alginate","authors":"Jiaxin Li, Yiwen Bao, Qiao Jiang, Liang Wang, Ying He, Xu Si, Bin Li","doi":"10.1016/j.foodchem.2025.146765","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146765","url":null,"abstract":"A green schiff base-mediated crosslinking strategy was developed by modulating the oxidation degree of sodium alginate (OSA) without additional crosslinker to regulate fiber network structure in electrospun films. Nisin and anthocyanins were co-encapsulated into OSA–carboxymethyl chitosan (CMCS) nanofibers to construct a pH dual-responsive film. The optimized OSA2-N/A-CMCS film (30 % oxidation) exhibited ideal mechanical properties, rapid pH-triggered color change, and pH-responsive controlled diffusive release of nisin (Ritger-Peppas model, <em>n</em> < 0.45). At pH 5.8, the film achieved about 100 % inhibition against <em>E. coli</em> and <em>S. aureus</em> by disrupting cell membranes. Moreover, the film visually indicated strawberries spoilage and reduced decay by 40 % within five days. This study highlights the application of a green, oxidation-tunable crosslinking strategy to achieve efficient integration of multifunctional responses like simultaneously triggering real-time visual monitoring and sustained antimicrobial controlled release under single pH stimulus, and offer a novel design reference for intelligent food packaging.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"131 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145311362","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 profiling delineates reheating-modality-driven flavor divergence in Yuxiang shredded pork 多组学分析描述了玉香肉丝的加热方式驱动的风味差异

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-17 DOI: 10.1016/j.foodchem.2025.146758

Xuan Wang , Shaoran Shi , Xiaomeng Wu , Shuang Bi , Fan Yang , Xiuli Du , Youyou Cheng , Jingguang Li , Yunfeng Zhao , Dawei Chen

{"title":"Multi-omics profiling delineates reheating-modality-driven flavor divergence in Yuxiang shredded pork","authors":"Xuan Wang , Shaoran Shi , Xiaomeng Wu , Shuang Bi , Fan Yang , Xiuli Du , Youyou Cheng , Jingguang Li , Yunfeng Zhao , Dawei Chen","doi":"10.1016/j.foodchem.2025.146758","DOIUrl":"10.1016/j.foodchem.2025.146758","url":null,"abstract":"<div><div>Systematically deconstructing flavor divergence in reheated cuisine is crucial for optimizing its sensory quality. This study pioneeringly integrated multi-omics approaches (E-nose, E-tongue, GC–MS, LC-MS) to systematically compare microwave (MR), steam (SR), and wok stir-frying (WR) reheating modalities against freshly stir-frying Yuxiang Shredded Pork (YSP). Results revealed that freshly stir-frying YSP exhibited 327.4 μg/kg volatile compounds, 18.3–26.7 % higher than reheated groups, with aldehydes, esters, and sulfur compounds as key aroma contributors. WR proved superior for aroma regeneration, restoring key aldehydes like hexanal to 89.4 % of fresh levels. In contrast, SR and MR excelled at preservation, retaining >85 % of crucial sulfur compounds. Non-volatile analysis showed WR uniquely enhanced taste, with a majority of the key differential amino and organic acids reaching their highest levels in this group, while MR accelerated the degradation of key triglycerides. These findings establish reheating-specific flavor optimization guidelines, guiding reheating strategies for flavor preservation in traditional cuisines.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146758"},"PeriodicalIF":9.8,"publicationDate":"2025-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145311365","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

Preparation of procyanidins-SCP nanoparticles doped in hyaluronic acid-SCP hydrogel with intestinal sustained release to enhance the bioavailability of astaxanthin 原花青素- scp纳米颗粒掺入透明质酸- scp水凝胶肠道缓释的制备提高虾青素的生物利用度

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-17 DOI: 10.1016/j.foodchem.2025.146752

Shasha Huang , Kuiyou Wang , Yi Ma , Zuzhe Wang , Mingqian Tan

引用次数: 0

Valorisation of carrot pomace for novel crispbread development using the potential of chia seeds (Salvia hispanica L.) as a texturising agent 利用鼠尾草籽（Salvia hispanica L.）作为质地化剂的潜力开发新型脆皮胡萝卜渣的价值

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-17 DOI: 10.1016/j.foodchem.2025.146761

Aleksandra Rutyna, Sabina Galus

{"title":"Valorisation of carrot pomace for novel crispbread development using the potential of chia seeds (Salvia hispanica L.) as a texturising agent","authors":"Aleksandra Rutyna, Sabina Galus","doi":"10.1016/j.foodchem.2025.146761","DOIUrl":"10.1016/j.foodchem.2025.146761","url":null,"abstract":"<div><div>Carrot pomace is a by-product derived from juice processing that offers a sustainable source of bioactive compounds such as carotenoids and phenolic compounds. This work has aimed to develop and characterise gluten-free vegetable crispbread by means of fresh carrot pomace and chia seeds as a texturising agent. Physical and chemical analyses were conducted, including the measurement of water content and activity, colour, texture, Fourier transform infrared spectroscopy (FT-IR), sorption and thermal properties, rehydration capacity, microstructure observations, sensory evaluation, antioxidant activity, total phenolic content, and carotenoid content. Carrot pomace and whole or ground chia seeds were used in varying proportions for producing crispbread through a drying process. The produced snacks were characterised by low moisture content (0.88–6.<strong>87 %</strong>) and low water activity (0.205–0.263). Owing to the use of those raw materials, the prepared snacks exhibited phenolic compounds (257.25<strong>–</strong>1069.84 mg GAE/100 g d.m.), carotenoids (0.08<strong>–</strong>13.71 mg/100 g d.m.) and antioxidant activity, thereby providing beneficial nutritional value. The FT-IR analysis revealed the presence of several functional groups, including the carbonyl group (C=O) found in fatty acid esters and lipids, C-O associated with carbohydrates, and hydroxyl groups (-OH) present in water molecules, phenolic compounds, carbohydrates, or alcohols. The results have proven that carrot pomace combined with chia seeds may be used for producing vegetable crispbread, thereby enjoying the desirable texture and sensory acceptance.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146761"},"PeriodicalIF":9.8,"publicationDate":"2025-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145311363","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

Corrigendum to “The potential of cell-free supernatants from Lacticaseibacillus paracasei B1 and Lactiplantibacillus plantarum O24 as antioxidant and antimicrobial agents” [Food Chem. 492(Part 2) (2025) 145408] “副干酪乳杆菌B1和植物乳杆菌O24无细胞上清液作为抗氧化剂和抗菌剂的潜力”的勘误表[食品化学，492(Part 2) (2025) 145408]

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-10-17 DOI: 10.1016/j.foodchem.2025.146707

Paulina Kęska, Dorota Zielińska, Marcelina Karbowiak, Marcin Kruk, Urszula Lisiecka, Joanna Stadnik

引用次数: 0

Identification of new selenium compounds produced by edible mushrooms 食用菌产硒新化合物的鉴定

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-17 DOI: 10.1016/j.foodchem.2025.146763

Katarzyna Bierla , Marek Siwulski , Laurent Ouerdane , Ryszard Lobinski , Patrycja Mleczek , Miroslaw Mleczek

{"title":"Identification of new selenium compounds produced by edible mushrooms","authors":"Katarzyna Bierla , Marek Siwulski , Laurent Ouerdane , Ryszard Lobinski , Patrycja Mleczek , Miroslaw Mleczek","doi":"10.1016/j.foodchem.2025.146763","DOIUrl":"10.1016/j.foodchem.2025.146763","url":null,"abstract":"<div><div>The ability of two common edible mushroom species, <em>Pleurotus ostreatus</em> and <em>Hericium coralloides</em>, to metabolize selenium when grown in the presence of selenite (Se(IV)) and selenate (Se(VI)) was investigated. The efficiency of selenium absorption was 4–8 times higher when Se(IV) was used as selenium source. Anion-exchange HPLC-ICP-MS showed complete (>98.5 %) metabolization of Se(IV) to organic forms, while non-metabolized Se(VI) reached 8–18 %, depending on the species. Metabolized selenium was principally (>40 %) recovered as water-soluble species, followed by ∼20 % in water-insoluble polysaccharides and ∼ 10 % in water-insoluble proteins. Selenomethionine was the most abundant species in <em>P. ostreatus</em>, accounting for over 45 % of absorbed selenium and much less abundant (15–18 %) in <em>H. coralloides.</em></div><div>The water-soluble selenometabolome, accounting for 40–60 % of selenium in the samples, was characterized by HILIC with ESI-MS, revealing the presence of ten additional metabolites. These included several selenoneine derivatives and vinyl-selenocysteine-containing dipeptides, suggesting previously unreported pathways for selenium metabolism in mushrooms.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146763"},"PeriodicalIF":9.8,"publicationDate":"2025-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145311366","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

Influences of cations on the gelation-promoting effect of konjac glucomannan on the phase transition of κ-carrageenan 阳离子对魔芋葡甘露聚糖促凝胶作用对κ-卡拉胶相变的影响

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-16 DOI: 10.1016/j.foodchem.2025.146762

Jia Chen , Sicong Yan , Yu Feng , Yishen Li , Yi Liu , Guohua Zhao , Binjia Zhang , Dongling Qiao

{"title":"Influences of cations on the gelation-promoting effect of konjac glucomannan on the phase transition of κ-carrageenan","authors":"Jia Chen , Sicong Yan , Yu Feng , Yishen Li , Yi Liu , Guohua Zhao , Binjia Zhang , Dongling Qiao","doi":"10.1016/j.foodchem.2025.146762","DOIUrl":"10.1016/j.foodchem.2025.146762","url":null,"abstract":"<div><div>Synergistic interaction gels can be created by blending konjac glucomannan (KGM) and κ-carrageenan (κ-Car), where the flexible KGM chains suggest an entropy-driven promotion effect on κ-Car phase transition, increasing its setting temperature (Δ<em>Ts</em>) and melting temperature (Δ<em>Tm</em>). However, the addition of KCl or CaCl<sub>2</sub> gradually weakened this promotion, reducing the Δ<em>Ts</em> and Δ<em>Tm</em> of the KGM/κ-Car. These salts also caused notable microstructural changes, including thick fibrillar structures and short dense bundles at ≥0.03 mol/L Ca<sup>2+</sup>, revealed by AFM and SEM. SAXS results showed that both domain size and correlation length increased with increasing cation concentration, indicating a more interconnected network and enhanced gel strength. Consequently, gel hardness increased to 729 g (K<sup>+</sup>) and 774 g (Ca<sup>2+</sup>). However, excessive Ca<sup>2+</sup> led to over-crosslinking and weakened gels. These findings highlight the balance between entropy-driven synergy and ionic crosslinking, providing guidance for designing KGM/κ-Car gels with tailored synergistic properties.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146762"},"PeriodicalIF":9.8,"publicationDate":"2025-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145305900","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

Innovative hierarchical porous covalent organic frameworks for enrichment and purification of aflatoxins 创新层次多孔共价有机框架富集和纯化黄曲霉毒素

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-16 DOI: 10.1016/j.foodchem.2025.146739

Chuanyun Peng , Jiahao Huang , Shaowen Zhang , Chunlai Wu , Xiaojie Zhao , Qing Zhang

引用次数: 0

Nicotinamide delays browning in fresh-cut apples through reducing Chlorogenic acid and inhibiting PPO activity 烟酰胺通过减少绿原酸和抑制PPO活性来延缓鲜切苹果的褐变

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-16 DOI: 10.1016/j.foodchem.2025.146738

Chen Wang , Lu-Ping Dai , Xin-Ran Bai , Song Zhang , Pei-Qiang Dai , Bao-Long Zhao , Feng-Yun Zhao , Da-Gang Hu

{"title":"Nicotinamide delays browning in fresh-cut apples through reducing Chlorogenic acid and inhibiting PPO activity","authors":"Chen Wang , Lu-Ping Dai , Xin-Ran Bai , Song Zhang , Pei-Qiang Dai , Bao-Long Zhao , Feng-Yun Zhao , Da-Gang Hu","doi":"10.1016/j.foodchem.2025.146738","DOIUrl":"10.1016/j.foodchem.2025.146738","url":null,"abstract":"<div><div>Post-cutting apple browning poses a major challenge in postharvest preservation, primarily driven by phenolic substrate accumulation and upregulated polyphenol oxidase (PPO) activity. This study systematically investigated the anti-browning mechanism of nicotinamide (NAM) using integrated approaches including visual assessment, enzyme activity assays, metabolomics, HPLC, molecular docking, and in vitro protein induction. Results demonstrate that NAM inhibits browning via a multi-dimensional strategy: enhancing antioxidant capacity, alleviating intracellular oxidative stress, reducing polyphenol content, and inhibiting activities of PPO and peroxidase (POD). Metabolomics and HPLC analyses revealed NAM-mediated reduction in chlorogenic acid and its precursor metabolites, while in vitro assays further confirmed inhibition of PPO catalytic activity. Crucially, NAM exhibits broad-spectrum efficacy against browning across diverse fruit species. Collectively, nicotinamide inhibits apple browning through dual pathways: substrate content modulation and enzymatic activity suppression.</div></div><div><h3>One-sentence Summary:</h3><div>Nicotinamide (NAM) inhibits post-cutting apple browning through a dual mechanism: reducing phenolic substrates (notably chlorogenic acid and precursors) and suppressing polyphenol oxidase (PPO) activity, as validated by multi-omics and biochemical assays.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146738"},"PeriodicalIF":9.8,"publicationDate":"2025-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145305929","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

Fermentation induced changes in physicochemical properties, antioxidant activity, total sugars, and comprehensive polyphenolic profiles of the Rhododendron-infused wine blends 发酵诱导了杜鹃花混合酒的理化性质、抗氧化活性、总糖和综合多酚谱的变化

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-10-16 DOI: 10.1016/j.foodchem.2025.146743

Archit Awasthi, Anupama Sandal, Rishi Mahajan, Rishabh Kaundal, Neha Sharma, Sunny Sharma

{"title":"Fermentation induced changes in physicochemical properties, antioxidant activity, total sugars, and comprehensive polyphenolic profiles of the Rhododendron-infused wine blends","authors":"Archit Awasthi, Anupama Sandal, Rishi Mahajan, Rishabh Kaundal, Neha Sharma, Sunny Sharma","doi":"10.1016/j.foodchem.2025.146743","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146743","url":null,"abstract":"This study evaluated the sensory, physicochemical, and functional attributes of seven experimental wine formulations incorporating apple juice, ginger, honey or sucrose, and varying levels of <em>Rhododendron arboreum</em> flower juice. Sensory scores revealed significant improvements in color, aroma and sweetness in rhododendron-enriched blends, with Treatment T7 (apple + honey + ginger + <em>R. arboreum</em>) achieving the highest overall acceptability. Physicochemical analyses showed variations in titratable acidity (0.19–0.51 %), alcohol (9.50–11.97 %), and ascorbic acid (4.76–8.53 mg/100 mL), influenced by substrate composition and sweetener type. Inclusion of <em>R. arboreum</em> substantially enhanced total phenolic (up to 19.78 mg GAE/mL) and flavonoid levels (25.84 mg QE/mL) alongside targeted compounds such as quercetin and caffeic acid. Antioxidant assays also confirmed superior radical scavenging activity. Multivariate analyses highlighted strong correlations between polyphenolic content and antioxidant performance. Overall, <em>R. arboreum</em> addition improved both sensory appeal and functional properties, supporting its potential in functional wine development.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"101 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145305927","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