Food Chemistry最新文献_第5页

The effect of co-precipitation and high-pressure treatment on functional and structural properties of millet and moringa protein

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-06 DOI: 10.1016/j.foodchem.2025.142773

M.R. Bhavana, Keshav Raghav Hegde, Malini Buvaneswaran, V.R. Sinija, Ashish Rawson, V. Hema

{"title":"The effect of co-precipitation and high-pressure treatment on functional and structural properties of millet and moringa protein","authors":"M.R. Bhavana, Keshav Raghav Hegde, Malini Buvaneswaran, V.R. Sinija, Ashish Rawson, V. Hema","doi":"10.1016/j.foodchem.2025.142773","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142773","url":null,"abstract":"Protein co-precipitation overcomes the limitations of individual proteins and improves their nutritional profile and functional properties. This study examined the impact of co-precipitation and high-pressure (HP) treatment on millet-moringa protein co-precipitate structure and functional properties. The co-precipitation has significantly (p < 0.05) improved the water holding (4.17 ± 0.02 g/g), oil holding (7.49 ± 0.16 g/g) capacity, and emulsifying stability index (60.72 ± 2.00 %). The increase in zeta potential and decrease in particle size were observed in co-precipitated samples, which explains their high solubility. Circular dichroism (CD) spectra results depict a change in the secondary structure of protein during the co-precipitation and HP treatment. The co-precipitation and HP treatment have significantly increased the invitro protein digestibility of millet and moringa leaf protein isolates. According to the findings, co-precipitation and HP treatment could be an effective method for enhancing the functional properties of millet and moringa protein.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"43 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142929546","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

Change in muscle fibre protein structure following salting process assessed by synchrotron deep UV fluorescence microspectroscopy

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-06 DOI: 10.1016/j.foodchem.2025.142801

Saïd Abou El Karam, Anne Duconseille, Annie Vénien, Christine Ravel, Hugo Chauvet, Frederic Jamme, Matthieu Réfrégiers, Thierry Astruc

引用次数: 0

Insights into the differences of caspase and apoptosis levels in pork longissimus thoracis muscles with different tenderness: A perspective on S-nitrosylation modification

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-06 DOI: 10.1016/j.foodchem.2025.142810

Chao Ma, Tongyao Du, Wenxuan Wang, Yujia Liu, Zhenhong An, Qin Hou, Lujuan Xing, Wangang Zhang

{"title":"Insights into the differences of caspase and apoptosis levels in pork longissimus thoracis muscles with different tenderness: A perspective on S-nitrosylation modification","authors":"Chao Ma, Tongyao Du, Wenxuan Wang, Yujia Liu, Zhenhong An, Qin Hou, Lujuan Xing, Wangang Zhang","doi":"10.1016/j.foodchem.2025.142810","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142810","url":null,"abstract":"This study investigated the differences of caspase and apoptosis levels in pork with different tenderness from the perspective of S-nitrosylation and further explored their role during pork tenderization. Ten longissimus thoracis muscles selected from 36 individual carcasses based on shear force were divided into high (HT) and low (LT) tenderness groups (n = 5), respectively. Results demonstrated that total nitric oxide synthase activity and protein S-nitrosylation levels of LT group were higher than HT group, while myocyte apoptosis levels were lower in LT group (p < 0.05). Additionally, LT group possessed a lower caspase-3 activity while a higher abundance of intact caspase-3 and greater S-nitrosylation levels of cleaved caspase-3 (p < 0.05). However, none of the above differences were found in caspase-9 (p > 0.05). The lower tenderness in LT group might be associated with reduced caspase-3 activity resulted from increased S-nitrosylation levels of its active subunits, which delayed myocyte apoptosis and thereby lowed the degradation desmin and troponin T.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"203 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142934659","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

Magnetic graphene-enhanced exonuclease III assisted amplification strategy driven carbon nanozyme for tri-mode detection of Escherichia coli O157:H7

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-06 DOI: 10.1016/j.foodchem.2025.142776

Yuwei Ren, Lulu Cao, Zongyang Li, Xin Zhang, Hui Li, Rui Jiao, Xiaoyu Yu, Zhao Liang, Ganghui Li, Xiyang Xia, Na Ling, Danfeng Zhang, Jianghua Cheng, Yingwang Ye

{"title":"Magnetic graphene-enhanced exonuclease III assisted amplification strategy driven carbon nanozyme for tri-mode detection of Escherichia coli O157:H7","authors":"Yuwei Ren, Lulu Cao, Zongyang Li, Xin Zhang, Hui Li, Rui Jiao, Xiaoyu Yu, Zhao Liang, Ganghui Li, Xiyang Xia, Na Ling, Danfeng Zhang, Jianghua Cheng, Yingwang Ye","doi":"10.1016/j.foodchem.2025.142776","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142776","url":null,"abstract":"Ultra-precision point-of-care detection of Escherichia coli O157:H7 in foods is an important issue. Here, the detection sensitivity was improved by a signal cascade amplification strategy synergised by exonuclease III assisted isothermal amplification and reverse magnetic strategy. The double-stranded DNA formed by the aptamer and the target DNA as a sensing switch, avoiding the complex process of specific nucleic acid extraction. Further, the signal display element is a green nanozyme synthesized by co-doping Cu and Cl elements with lignin as precursor, which has excellent peroxidase activity and fluorescence properties. The detection limits of fluorescence, colorimetric, and photothermal modes were 6.1, 8.4, and 9.7 cfu/mL, respectively. In order to enhance the precision of cascade signal amplification and the portability of quantitative detection, we built a neural network BP model installed in a smartphone by measuring multi-component data, which provides flexible and selectable application scenarios for the on-site detection of foodborne pathogens.","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":"142934669","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

Phytosterol-enriched Camellia oleifera Abel seed oil obtained by subcritical butane extraction: Physicochemical properties and oxidative stability

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-06 DOI: 10.1016/j.foodchem.2025.142791

Tao Yang, Rui He, Qiuyu Xia, Ilaria Cacciotti, Sameh A. Korma, Weimin Zhang, Guohui Yi

引用次数: 0

ColorNet: An AI-based framework for pork freshness detection using a colorimetric sensor array

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-06 DOI: 10.1016/j.foodchem.2025.142794

Guangzhi Wang, Yuchen Guo, Yang Yu, Yan Shi, Yuxiang Ying, Hong Men

引用次数: 0

A versatile reusable polymer-based sensor for aluminum analysis in various food matrices

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-06 DOI: 10.1016/j.foodchem.2025.142809

Soner Çubuk, Pelin Kaplan, Belma Gjergjizi Nallbani, Ece Kök Yetimoğlu, Memet Vezir Kahraman

引用次数: 0

Insights into potential flavor-active peptides and taste-related compounds in Longjing teas: A comparative study of ‘Longjing 43’ and ‘Qunti’ cultivars

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-06 DOI: 10.1016/j.foodchem.2025.142790

Kangni Yan, Jiatong Wang, Mengxue Zhou, Qunhua Peng, Abdelkader Bassiony Mahmoud, Xue Bai, Susanne Baldermann, Xinbing Jiang, Shan Feng, Yan Wu, Jianyu Fu, Zhi Lin, Haipeng Lv, Jiang Shi

{"title":"Insights into potential flavor-active peptides and taste-related compounds in Longjing teas: A comparative study of ‘Longjing 43’ and ‘Qunti’ cultivars","authors":"Kangni Yan, Jiatong Wang, Mengxue Zhou, Qunhua Peng, Abdelkader Bassiony Mahmoud, Xue Bai, Susanne Baldermann, Xinbing Jiang, Shan Feng, Yan Wu, Jianyu Fu, Zhi Lin, Haipeng Lv, Jiang Shi","doi":"10.1016/j.foodchem.2025.142790","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142790","url":null,"abstract":"Longjing tea is well-known for its exceptional umami/mellow flavor, but the complexity of interactions among chemical compositions has impeded in-depth understanding. This study comprehensively compared the taste contributors in ‘Longjing 43’ (LJ43) and ‘Qunti’ (QT). Peptidomics revealed 865 identified water-soluble peptides in QT, and 497 in LJ43, with 44 umami peptides predicted. Potential umami peptide-T1R1/T1R3 complexes were further modeled using AlphaFold 3. LJ43 had higher levels of theanine (>18 mg/g), and glutamine (~4 mg/g) compared to QT. Similar amounts of flavan-3-ols (>150 mg/g), particularly EGCG (>60 mg/g) and ECG (>30 mg/g) were determined in LJ43 and QT. Moreover, Longjing teas' characterized flavor contributions by macromolecules (peptides), and small molecules (amino acids, catechins, saccharides, and Maillard reaction products) were integrated. These insights will greatly expand tea flavor chemistry and provide promising approaches promotion premium Longjing teas.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"65 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142929545","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

Transformation of polycyclic aromatic hydrocarbons during frying stinky tofu

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-06 DOI: 10.1016/j.foodchem.2025.142795

Xin Ma, Shimin Wu

引用次数: 0

Insights into the digestive processes of normal and high-amylose rice using realistic boluses formed in the bio-inspired oral mastication simulator (iBOMS-III)

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-06 DOI: 10.1016/j.foodchem.2025.142799

Boya Lv, Yuanhao Xu, Peng Wu, Xiao Dong Chen

引用次数: 0