Food Chemistry最新文献_第5页

Properties of pullulan and its effects on starch gelatinization, retrogradation, and protein interaction: A review 拉普兰的特性及其对淀粉糊化、逆变和蛋白质相互作用的影响：综述

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-04-14 DOI: 10.1016/j.foodchem.2025.144337

Wenjuan Gao , Yu Liu , Shengjun Wu

{"title":"Properties of pullulan and its effects on starch gelatinization, retrogradation, and protein interaction: A review","authors":"Wenjuan Gao , Yu Liu , Shengjun Wu","doi":"10.1016/j.foodchem.2025.144337","DOIUrl":"10.1016/j.foodchem.2025.144337","url":null,"abstract":"<div><div>Pullulan, a natural polysaccharide produced by microorganisms, demonstrates exceptional solubility, stability, and biocompatibility, making it beneficial for innovations in culinary and medical applications. This review analyzes its effects on starch characteristics, including delaying gelatinization, preventing retrogradation by amylose interference, enhancing gel rigidity, and reducing oil absorption (18–32 %) in fried starch products. Collaborative interactions with proteins improve emulsion stability, mechanical robustness in composite gels, and controlled-release properties for pharmaceuticals. The primary applications include starch-pullulan composites for extending the shelf life of baked goods, biodegradable films for sustainable packaging, and protein-polysaccharide complexes for nutrient delivery. Subsequent research should focus on chemical modifications to enhance efficacy, large-scale production of sustainable materials, and nanostructured systems for encapsulating bioactive molecules. These findings highlight pullulan's importance in advancing sustainable food technology and specific biomedical uses.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"483 ","pages":"Article 144337"},"PeriodicalIF":8.5,"publicationDate":"2025-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143831518","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

Rational hapten design, monoclonal antibody preparation, and immunoassays development for rapid detection of fomesafen in agricultural products and soil

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-04-13 DOI: 10.1016/j.foodchem.2025.144305

Qingqing Gao , Jingqian Huo , Chang Wang , Jiayu Cao , Haijiao Dong , Jia Kang , Kaiwen Li , Zexiu An , Lai Chen , Jinlin Zhang

{"title":"Rational hapten design, monoclonal antibody preparation, and immunoassays development for rapid detection of fomesafen in agricultural products and soil","authors":"Qingqing Gao , Jingqian Huo , Chang Wang , Jiayu Cao , Haijiao Dong , Jia Kang , Kaiwen Li , Zexiu An , Lai Chen , Jinlin Zhang","doi":"10.1016/j.foodchem.2025.144305","DOIUrl":"10.1016/j.foodchem.2025.144305","url":null,"abstract":"<div><div>Fomesafen is a diphenyl ether herbicide, and the residues in soil or agricultural products caused by its misused not only affect the yield and quality of sensitive crops, but also pose a threat to human health through the food chain. In order to achieve rapid and sensitive detection of fomesafen in situ, this study redesigned and synthesized two new haptens based on previous work, and obtained three monoclonal antibodies (mAbs). Indirect competitive ELISA (ic-ELISA) and lateral flow immunoassay (LFIA) methods were established based on heterologous haptens for fomesafen detection. The IC<sub>50</sub> value and linear range for ic-ELISA were 1.56 ± 0.24 ng/mL and 0.08–28.86 ng/mL, respectively. The sensitivity of ic-ELISA developed in this study increased by nearly 25 times compared to our previous work. Meanwhile, the visual limit of detection (vLOD) of LFIA was 2.5 ng/mL with the cutoff value of 16.0 ng/mL. This study is of great significance for achieving rapid on-site detection of fomesafen in agricultural products, soil, and other environmental matrices.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"483 ","pages":"Article 144305"},"PeriodicalIF":8.5,"publicationDate":"2025-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143827617","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

Characterization of key aroma compounds contributing to oxidized oil-like off-odor in Jiangxiangxing Baijiu

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-04-13 DOI: 10.1016/j.foodchem.2025.144250

Jun Zhang, Xiaowei Yu, Shuang Chen, Yan Xu

{"title":"Characterization of key aroma compounds contributing to oxidized oil-like off-odor in Jiangxiangxing Baijiu","authors":"Jun Zhang, Xiaowei Yu, Shuang Chen, Yan Xu","doi":"10.1016/j.foodchem.2025.144250","DOIUrl":"10.1016/j.foodchem.2025.144250","url":null,"abstract":"<div><div>The oxidized oil-like off-odor is a key factor affecting the aroma quality of <em>Jiangxiangxing</em> Baijiu. This study employed a chemo-sensory strategy to investigate the correlation between this off-odor and 27 potential aroma compounds in <em>Jiangxiangxing</em> Baijiu with varying alcohol contents. Analysis of compound concentrations and odor activity values (OAVs) revealed aldehydes were the primary class significantly positively correlated with the off-odor intensity in both high- and low-alcohol systems. Notably, the low-alcohol system exhibited higher OAVs and significant variations in olfactory thresholds (1–14-fold). Aroma addition experiments confirmed aldehydes were key contributors to this off-odor. Omission tests indicated octanal, decanal, (2E)-2-nonenal, and (2E,4E)-2,4-nonadienal significantly influenced the off-odor in high-alcohol systems. Additionally, nonanal, (2E)-2-dodecenal, and (2E,4E)-2,4-decadienal were also key compounds to the off-odor in low-alcohol systems. This study highlights the significant impact of alcohol content on the oxidized oil-like off-odor, providing practical guidance for regulating it in <em>Jiangxiangxing</em> Baijiu with varying alcohol levels.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"483 ","pages":"Article 144250"},"PeriodicalIF":8.5,"publicationDate":"2025-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143824080","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

Development and characterization of pea hull reinforced polyvinyl alcohol film for active packaging of chicken meatballs

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-12 DOI: 10.1016/j.foodchem.2025.144322

Ritika Arora, Rizwana Haleem, Aparna Agarwal, Saroj Kr Shukla

{"title":"Development and characterization of pea hull reinforced polyvinyl alcohol film for active packaging of chicken meatballs","authors":"Ritika Arora, Rizwana Haleem, Aparna Agarwal, Saroj Kr Shukla","doi":"10.1016/j.foodchem.2025.144322","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144322","url":null,"abstract":"The growing environmental concern of plastic waste and the limitations of conventional food preservation methods have underscored the urgent need for biodegradable and sustainable packaging alternatives. In this context, the present study explores the development of active packaging film made from polyvinyl alcohol (PVA) reinforced with pea hull (pH) powder. The physio-chemical properties, chemical structure, morphology, thermal behavior, bioactivity, and permeability of the developed film were comprehensively characterized using appropriate analytical techniques. Results confirmed the formation of a stable and aligned polymer matrix, achieving a 25 % reduction in oxygen permeability, a 36.95 % decrease in water vapor permeability, and a 116 % reduction in light transmittance. The film was subsequently applied to the packaging of processed chicken meatballs, successfully extending their shelf life to 15 days while maintaining acceptable quality for consumption. Overall, the findings demonstrate the potential of the PHP dispersed PVA (PHP-d-PVA) film as a sustainable and bioactive packaging material, offering substantial environmental benefits and superior food preservation performance.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"1 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143824954","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

Evaluating palm Olein and palm stearin on hepatic lipids in C57BL/6 J mice under low and high fat intakes: A quantitative Lipidomic approach 评估棕榈油素和棕榈硬脂对低脂和高脂摄入的 C57BL/6 J 小鼠肝脏脂质的影响：定量脂肪组学方法

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-12 DOI: 10.1016/j.foodchem.2025.144326

Liting Wan, Lin Li, Xia Zhang, Bing Li, Kristen J. Brao, Janette M. Harro, Mark E. Shirtliff

引用次数: 0

Quantification of Cry1Ab protein in genetically modified plants based on immunoaffinity magnetic bead enrichment and high-performance liquid chromatography–tandem mass spectrometry

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-04-12 DOI: 10.1016/j.foodchem.2025.144330

Chengxiang Ning , Meijing Gao , Jianfeng Zhong , Liqing Wu , Chang Su

{"title":"Quantification of Cry1Ab protein in genetically modified plants based on immunoaffinity magnetic bead enrichment and high-performance liquid chromatography–tandem mass spectrometry","authors":"Chengxiang Ning , Meijing Gao , Jianfeng Zhong , Liqing Wu , Chang Su","doi":"10.1016/j.foodchem.2025.144330","DOIUrl":"10.1016/j.foodchem.2025.144330","url":null,"abstract":"<div><div>Quantification of Cry1Ab in genetically modified (GM) plants based on immunoaffinity magnetic bead enrichment and high-performance liquid chromatography–tandem mass spectrometry was developed. The active concentration of Cry1Ab standard solution was determined via surface plasmon resonance. Magnetic beads coated with Cry1Ab monoclonal antibodies were used for affinity enrichment of the target protein from samples. After trypsin digestion, quantification was performed by LC-MS/MS with internal standards, showing the recovery rate of (93.2 %–110.69 %) and relative standard deviation of (2.4 %–4.8 %, <em>n</em> = 12). The limit of detection was 5.7 ng/mL, and the limit of quantification was 22.5 ng/mL. The method was further validated by comparing the measured Cry1Ab concentrations in GM soybean and corn leaves with those obtained using ELISA. This method enables facilitating accurate quantitation of Cry1Ab and the assessment of environmental impact, pest control efficacy, and safety of GM crops.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"483 ","pages":"Article 144330"},"PeriodicalIF":8.5,"publicationDate":"2025-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143824949","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

Insight into separation of wheat starch and gluten affected by ultrasound-assisted xylanase treatment

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-12 DOI: 10.1016/j.foodchem.2025.144318

Limin Li, Qingfa Wang, Ruibin Che, Chong Liu, Xueling Zheng

{"title":"Insight into separation of wheat starch and gluten affected by ultrasound-assisted xylanase treatment","authors":"Limin Li, Qingfa Wang, Ruibin Che, Chong Liu, Xueling Zheng","doi":"10.1016/j.foodchem.2025.144318","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144318","url":null,"abstract":"This study developed an innovative approach for wheat starch-gluten separation (i.e. ultrasound-assisted xylanase treatment, U-Xyl), aiming at enhancing separation efficiency and improving products' quality. Image analysis revealed that U-Xyl facilitated release of starch granules from gluten network as a result of arabinoxylan degradation. Higher amount of xylanase addition induced greater polymerization of gluten and better viscoelasticity. Also, it promoted the formation of β-sheet and α-helix. When the xylanase amount increased to 0.15 % (U-Xyl15), starch and gluten yields reached their summit (53.66 % and 10.85 %, respectively). Up to 2.44 mg/g water-extractable arabinoxylan (WEAX) remained on isolated starch after U-Xyl15. This alleviated damage to the crystalline structure, amylose leaching, swelling power loss, and peak viscosity decrease. Owing to WEAX-starch interactions, U-Xyl15 enhanced the anti-retrogradation capacity of starch. Moreover, U-Xyl15 resulted in the highest gel strength (195.34 g). This paper could provide theoretical basis for industrial production of starch with desirable quality.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"27 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143824885","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

Dual-color and specific luminescence detection of Pd2+ ions using iridium(III) complex-based probes in food samples

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-04-12 DOI: 10.1016/j.foodchem.2025.144327

Shaozhen Jing , Lei Wu , Xiaolei Wu , Sang-Cuo Nao , Qingan Jia , Jing Wang , Chung-Hang Leung , Wanhe Wang

{"title":"Dual-color and specific luminescence detection of Pd2+ ions using iridium(III) complex-based probes in food samples","authors":"Shaozhen Jing , Lei Wu , Xiaolei Wu , Sang-Cuo Nao , Qingan Jia , Jing Wang , Chung-Hang Leung , Wanhe Wang","doi":"10.1016/j.foodchem.2025.144327","DOIUrl":"10.1016/j.foodchem.2025.144327","url":null,"abstract":"<div><div>The toxicity of palladium (Pd) is highly associated with its oxidative states, thus it is important to develop specific detection methods for Pd<sup>2+</sup> ions in food and environmental systems. However, the reliable and selective detection of Pd<sup>2+</sup> ions remains challenging. Here, we report two iridium(III) complexes with dual colors (717 nm and 637 nm) for the specific detection of Pd<sup>2+</sup> ions, with the 3,3′-diamino group being used as a specific recognition unit for Pd<sup>2+</sup> ions for the first time. The dual-color probes showed a luminescence quenching response to Pd<sup>2+</sup> ions in aqueous solution within 1 min, along with an obvious color change under UV irradiation. Moreover, complexes <strong>1</strong>–<strong>2</strong> allow sensitive and selective detection of Pd<sup>2+</sup> ions with a limit of detection (LOD) of 0.69 μM and 0.26 μM, respectively, showing a good linear response for Pd<sup>2+</sup> ions in the range of 1–13 μM (R<sup>2</sup> = 0.985) and 1–9 μM (R<sup>2</sup> = 0.996). Finally, the probes were successfully applied for the detection of Pd<sup>2+</sup> ions in food and environmental samples with good recoveries ranging from 85.4 to 118.7 %, providing a robust analytical tool for Pd<sup>2+</sup> ions quantification for onsite setting.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"483 ","pages":"Article 144327"},"PeriodicalIF":8.5,"publicationDate":"2025-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143824948","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

The effect of lactic acid bacteria as a starter on the microbial community and flavors of the fermented beef-soybean paste

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-12 DOI: 10.1016/j.foodchem.2025.144328

Jinhao Zou, Hongyun Shen, Anping Li, Xuping Wang, Huaigu Yang, Jingrong Cheng, Xueming Liu, Daobang Tang

{"title":"The effect of lactic acid bacteria as a starter on the microbial community and flavors of the fermented beef-soybean paste","authors":"Jinhao Zou, Hongyun Shen, Anping Li, Xuping Wang, Huaigu Yang, Jingrong Cheng, Xueming Liu, Daobang Tang","doi":"10.1016/j.foodchem.2025.144328","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144328","url":null,"abstract":"In order to confirm how <em>Lactobacillus plantarum</em> (Lp) and <em>Pediococcus pentosaceus</em> (Pp) regulate the flavor and microbial community in fermented soybean products. This study compared the microbial community structure, physicochemical properties, and flavor of four different beef-soybean pastes fermented with Lp, Pp, a mixed starter (Lp and Pp were mixed in a 1:1 volume ratio, Lp-Pp), and a control (non-inoculated lactic acid bacteria, CK) and analyzed the correlation between dominant microbial genera and critical volatile flavor compounds. The results showed that lactic acid bacteria inoculation fermentation (particularly in the Pp and Lp-Pp groupings) increased bacterial richness while reducing fungal abundance, and promoted the formation of critical flavor compounds. The benzaldehyde, furfural, and methional, were strongly (<em>r</em> > 0.731) positively correlated with dominant microbial genera <em>Lactobacillus</em>, <em>Diutina</em>, and <em>Kodamaea</em>. This confirmed our hypothesis that lactic acid bacteria inoculation promotes flavor development by altering the microbial community structure.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"75 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143824887","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

Sodium tripolyphosphate crosslinking enhancement on shikonin-loaded gelatin emulsions with high structure stability and its application in 4D printing

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-12 DOI: 10.1016/j.foodchem.2025.144263

Jie Zhang, Juncheng Zhu, Yuxin Yang, Shihao Qiao, Liang Ma, Yuhao Zhang, Hongxia Wang

{"title":"Sodium tripolyphosphate crosslinking enhancement on shikonin-loaded gelatin emulsions with high structure stability and its application in 4D printing","authors":"Jie Zhang, Juncheng Zhu, Yuxin Yang, Shihao Qiao, Liang Ma, Yuhao Zhang, Hongxia Wang","doi":"10.1016/j.foodchem.2025.144263","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144263","url":null,"abstract":"Shikonin was loaded into gelatin complex nanoparticles induced by sodium tripolyphosphate crosslinking enhancement, which could stabilize high internal phase emulsions for possible four-dimensional printing. Complex nanoparticles (446 nm) based emulsions possess excellent red colors and centrifugation stability. Rheology results indicate that sodium tripolyphosphate can promote the emulsions to own the outstanding thixotropy properties (high thixotropic hysteresis loop area 6646 Pa s<sup>−1</sup>, and high recovery 13.94 %), shear-thinning behavior (power law index<1), yield stress (around 169 Pa), viscoelastic performance (high elastic modulus with high mechanic strength), and thermal resistance. Optical microscopy suggests the low-size, stable droplets with good freezing-thawing (droplet size 42 μm) and heating endurance (droplet size 48 μm) in emulsions. Finally, gelatin-shikonin complex nanoparticles based emulsions presents the excellent four-dimensional printability with great dynamic response to pH. This study provides important implications for producing stable emulsions for four-dimensional printing of novel, colorful, functional food products.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"82 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143824947","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