Food Chemistry最新文献_第5页

Retraction notice to "Photochromic biodegradable film based on polyvinyl alcohol modified with silver chloride nanoparticles and spirulina; investigation of physicochemical, antimicrobial and optical properties" [Food Chem. 411 (2023) 135459]. 《氯化银纳米颗粒和螺旋藻改性聚乙烯醇光致变色生物降解薄膜》撤回通知；理化、抗菌和光学性能的研究”[食品化学，411(2023)135459]。

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-10-01 Epub Date: 2026-08-21 DOI: 10.1016/j.foodchem.2026.150737

Aref Erfani, Mir Khalil Pirouzifard, Sajad Pirsa

引用次数: 0

Structural characterization and release kinetics of gallic acid–corn starch complexes 没食子酸-玉米淀粉配合物的结构表征及释放动力学

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2026-10-01 DOI: 10.1016/j.foodchem.2026.151436

Yue Zhang,Yiwei Su,Ying Chen,Ziheng Li,Junjian Ran,Tao Yang

引用次数: 0

Retraction notice to "Investigating the causes of yolk mudding during storage of salted eggs: Water migration accelerates protein and lipid oxidation" [Food Chem. 481 (2025) 144112]. 《咸蛋贮藏过程中蛋黄混浊的原因研究：水分迁移加速蛋白质和脂质氧化》[食品化学，481(2025)144112]。

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-10-01 Epub Date: 2026-08-21 DOI: 10.1016/j.foodchem.2026.150738

Jiyu Zhang, Songyi Lin, Sichen Lu, Xunze Yuan, Yue Tang, Zhijie Bao

引用次数: 0

Ultrasound/electrostatic field combined with ε-polylysine for improving the quality of ready-to-eat pork jelly and freshness classification based on convolutional neural network. 超声/静电场结合ε-聚赖氨酸提高即食猪肉果冻质量及基于卷积神经网络的新鲜度分类

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-10-01 Epub Date: 2026-07-31 DOI: 10.1016/j.foodchem.2026.150630

Qing Guo, Min Zhang, Bhesh Bhandari, Qi Yu, Luming Rui

{"title":"Ultrasound/electrostatic field combined with ε-polylysine for improving the quality of ready-to-eat pork jelly and freshness classification based on convolutional neural network.","authors":"Qing Guo, Min Zhang, Bhesh Bhandari, Qi Yu, Luming Rui","doi":"10.1016/j.foodchem.2026.150630","DOIUrl":"10.1016/j.foodchem.2026.150630","url":null,"abstract":"<p><p>This study investigated the effects of ultrasound (US, 300 W, 20 kHz, 20 min) and electrostatic field (EF, 3.5 kV/cm, 60 min) combined with ε-polylysine (PL, 0.5%, w/w) on the quality of ready-to-eat pork jelly (Shuijingyaorou, SJYR) during 40-day storage at 4 °C. Physicochemical properties such as lipid oxidation, total plate count, texture, flavor, and moisture distribution were evaluated. The results showed that the combined treatment (US + EF + ε-polylysine) exhibited the strongest preservation effect for SJYR, significantly inhibiting lipid oxidation, protein degradation, pH increase, and microbial growth, meanwhile maintaining texture and flavor of SJYR, resulting in the shelf-life extended approximately 10 days compared with the blank control group. Furthermore, four convolutional neural network (CNN) models including Xception, ResNet-50, MobileNet, and GhostNet were developed for SJYR freshness classification. Xception model achieved the highest test accuracy (83.05% mean precision), while GhostNet model showed promising accuracy (77.48%) with lower computational cost, making it suitable for mobile applications. This study provides a feasible strategy for improving SJYR shelf-life and rapid freshness identification.</p>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"525 Pt 3","pages":"150630"},"PeriodicalIF":10.4,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148700339","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 "Metabolomic profile of edible Amazonian Arecaceae fruits by FT-ICR-MS: Insights into chemical, nutritional and antioxidant profiles" [Food Chem. 525 (2026) 150319]. “利用FT-ICR-MS分析亚马逊槟子科可食用水果的代谢组学特征：化学、营养和抗氧化特征的见解”[食品化学，525(2026)150319]。

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-10-01 Epub Date: 2026-08-31 DOI: 10.1016/j.foodchem.2026.150767

Gesiane da S Lima, Lanaia I L Maciel, Tamara Lenz, Hugo G Machado, Nerilson M Lima, Jorge L S Simão, Vanessa G P Severino, Michael Rychlik, Boniek Gontijo, Stefan A Pieczonka, Philippe Schmitt-Kopplin

引用次数: 0

A plant protein-based fat texturizer: Enzymatic bioproduction and application in non-fat yogurt. 植物蛋白脂肪增构剂：酶法生物合成及其在脱脂酸奶中的应用。

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-10-01 Epub Date: 2026-07-31 DOI: 10.1016/j.foodchem.2026.150642

Ishita Ghosh, Federico Harte, Yi Zhang

引用次数: 0

Concentration-dependent modulation of the aroma profile of Jiang-flavor Baijiu by isoamyl alcohol through noncovalent interactions with key aroma compounds 异戊醇通过与关键香气化合物的非共价相互作用对江味白酒香气特征的浓度依赖性调节

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2026-10-01 DOI: 10.1016/j.foodchem.2026.151460

Wei Zhang,Chuan-Qiang Gao,De-Zheng Guo,Guan-Ru Si,Mansi Niu,Wen-Qing Zhang,Zhen-Ming Lu,Li-Juan Chai,Hong-Yu Xu,Song-Tao Wang,Cai-Hong Shen,Zheng-Hong Xu,Xiao-Juan Zhang

引用次数: 0

Corrigendum to "Oxidation-driven oil release in liquid salted egg yolks: mechanistic roles of NaCl and free radicals" [Food Chem. 522 (2026) 150106]. “液体咸蛋黄中氧化驱动的油脂释放：NaCl和自由基的机制作用”[食品化学，522(2026)150106]的勘误表。

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-09-30 Epub Date: 2026-07-01 DOI: 10.1016/j.foodchem.2026.150180

Jing Guo, Ke Tian, Jiaxuan Ma, Yongguo Jin

引用次数: 0

Exogenous 3-Hydroxy-4-methoxycinnamic acid inhibits browning in fresh-cut pear flesh 外源性3-羟基-4-甲氧基肉桂酸抑制鲜切梨果肉褐变

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2026-09-28 DOI: 10.1016/j.foodchem.2026.151294

Yong Ding, Xiangzhan Zhang, Yanan Wang, Suke Wang, Yanli Su, Long Wang, Huabai Xue

{"title":"Exogenous 3-Hydroxy-4-methoxycinnamic acid inhibits browning in fresh-cut pear flesh","authors":"Yong Ding, Xiangzhan Zhang, Yanan Wang, Suke Wang, Yanli Su, Long Wang, Huabai Xue","doi":"10.1016/j.foodchem.2026.151294","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.151294","url":null,"abstract":"Fresh-cut pears are highly susceptible to oxidative browning during postharvest storage, which seriously deteriorates fruit quality and nutritional value. Although 3-Hydroxy-4-methoxycinnamic acid (HMCA) is a phenolic metabolite with established antioxidant properties, its inhibitory effects on enzymatic browning remains unexplored compared to conventional antioxidants. In this study, fresh-cut pear slices were treated with exogenous HMCA, and its effects on quality deterioration and browning progression were investigated. Results indicated that HMCA effectively maintained fruit quality, suppressed the increase in browning index, reduced the accumulation of reactive oxygen species (ROS) and malondialdehyde (MDA), and retarded the degradation of ascorbic acid (AsA). Meanwhile, HMCA enhanced the activities of superoxide dismutase (SOD) and catalase (CAT), inhibited the activities of polyphenol oxidase (PPO) and peroxidase (POD), and modulated the expression of genes involved in phenolic metabolism and antioxidant defense. Furthermore, overexpression of <ce:italic>PbrC4H</ce:italic> delayed browning, whereas silencing of this gene accelerated browning. Collectively, these findings demonstrate that HMCA mitigates browning in fresh-cut pears via regulating the phenylpropanoid pathway, thereby providing a theoretical basis for the development of novel natural preservatives for fresh-cut fruits.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"4 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149085820","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 the ripening stage on the hot-air drying behavior of tomato (Solanum lycopersicum L.): Cell wall polysaccharides, ultrastructure, and mechanisms of bioactive and flavor evolution 成熟期对番茄热风干燥行为的影响：细胞壁多糖、超微结构、生物活性和风味演化机制

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2026-09-26 DOI: 10.1016/j.foodchem.2026.151277

Xiao-Xiao Niu, Huan Li, Yu-Ting Ding, Wei-Peng Zhang, Ming-Qiang Xu, Feng-Lun Zhang, Cheng Zhang, Jun Zhang, Jing-Shou Zhang, Hong-Wei Xiao

{"title":"Effect of the ripening stage on the hot-air drying behavior of tomato (Solanum lycopersicum L.): Cell wall polysaccharides, ultrastructure, and mechanisms of bioactive and flavor evolution","authors":"Xiao-Xiao Niu, Huan Li, Yu-Ting Ding, Wei-Peng Zhang, Ming-Qiang Xu, Feng-Lun Zhang, Cheng Zhang, Jun Zhang, Jing-Shou Zhang, Hong-Wei Xiao","doi":"10.1016/j.foodchem.2026.151277","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.151277","url":null,"abstract":"Industrial tomato drying is strongly influenced by ripening stage. This study evaluated mature green, breaker, and red tomatoes for physicochemical traits, cell-wall polysaccharides, microstructure, drying behavior, bioactives, and volatiles. With ripening, polygalacturonase and pectin methylesterase activities increased, water- and chelator-soluble pectins accumulated, Na₂CO₃-soluble pectin and hemicellulose declined, and SEM/TEM observations showed apparent parenchyma loosening and middle-lamella blurring. Red ripe tomatoes had higher effective moisture diffusivity than mature green fruit (1.62 × 10<ce:sup loc=\"post\">−9</ce:sup> vs 1.30 × 10<ce:sup loc=\"post\">−9</ce:sup> m<ce:sup loc=\"post\">2</ce:sup>/s) and 24.44% shorter drying time. Lycopene increased after ripening and drying, total phenolic equivalents rose with maturity on a dry-matter basis, and ascorbic acid declined after drying. Electronic-nose and HS-SPME-GC–MS analyses indicated maturity-dependent volatile fingerprints, with breaker tomatoes enriched in tentatively annotated aroma-related aldehydes and esters. These findings underscore maturity-based grading as a vital strategy to balance drying efficiency, nutritional quality, and flavor development.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"4 1","pages":"151277"},"PeriodicalIF":8.8,"publicationDate":"2026-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149085848","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