Food Chemistry最新文献_第5页

Unveiling sub-regional aroma differences in China's Ningxia region: Characterization of key aroma profiles and chemical foundations via sensomics and RATA 揭示中国宁夏地区的分区域香气差异：基于感体学和RATA的关键香气特征和化学基础特征

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-09-30 DOI: 10.1016/j.foodchem.2025.146557

Yue Wang , Jianing Li , Tingting Zhu , Yiran Li , Jinyu Yang , Tingting Ma , Yulin Fang , Xiangyu Sun

{"title":"Unveiling sub-regional aroma differences in China's Ningxia region: Characterization of key aroma profiles and chemical foundations via sensomics and RATA","authors":"Yue Wang , Jianing Li , Tingting Zhu , Yiran Li , Jinyu Yang , Tingting Ma , Yulin Fang , Xiangyu Sun","doi":"10.1016/j.foodchem.2025.146557","DOIUrl":"10.1016/j.foodchem.2025.146557","url":null,"abstract":"<div><div>Sub-regional characteristic differentiation is crucial for development of wine regions, particularly for emerging regions. This study aims to identify and quantify the key aroma-active compounds and to analyze the aroma characteristics in Marselan wines from different Ningxia sub-regions using sensomics methods and the rate-all-that-apply approach. By employing GC × GC-qTOFMS and GC-O, we comparatively evaluated the contributions of the aroma-active compounds from four sub-regions. Fifty-three aroma-active compounds were identified. Seven compounds were important contributors to the fruity aroma. The omission experiments further confirmed the important contribution of ethyl hexanoate and <em>β</em>-damascenone to the floral and fruity characters. Yinchuan was characterized by its floral and fruity notes and methyl octanoate and ethyl octanoate were the main contributors. Qingtongxia and Yongning were characterized by <em>Sweet spice</em>, driven by nonanal and 4-methyl-1-pentanol. The differences in aroma profiles and the chemical basis across the sub-regions of Ningxia provide compelling evidence reinforcing the intra-regional micro-<em>terroir.</em></div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"495 ","pages":"Article 146557"},"PeriodicalIF":9.8,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145189433","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

Discovering of novel umami-enhancing peptides from Flammulina filiformis: Combining virtual screening, machine learning, molecular dynamics simulations, and sensory evaluation 从金针菇中发现新的鲜味增强肽：结合虚拟筛选、机器学习、分子动力学模拟和感官评估

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-30 DOI: 10.1016/j.foodchem.2025.146558

Ying Liu, Shibo Xu, Yang Li, Cong Shen, Kunlun Liu

{"title":"Discovering of novel umami-enhancing peptides from Flammulina filiformis: Combining virtual screening, machine learning, molecular dynamics simulations, and sensory evaluation","authors":"Ying Liu, Shibo Xu, Yang Li, Cong Shen, Kunlun Liu","doi":"10.1016/j.foodchem.2025.146558","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146558","url":null,"abstract":"This research employed integrated machine learning and bioinformatics approaches to identify umami-enhancing peptides from <em>Flammulina filiformis</em>, elucidate their mechanisms of umami augmentation, and validate their efficacy through sensory evaluations. Three peptides, APDNRF, FSGLDPR, and ADELF, showed synergistic or additive effects by notably enhancing the intensity by 50.87 % to 77.37 % and prolonging the duration by 60 % to 100 % of umami perception in monosodium glutamate (MSG). Moreover, molecular docking analysis revealed that these peptides strengthened both the binding affinity and interaction forces between MSG and the T1R1/T1R3 receptor complex, thereby enhancing umami perception. Further molecular dynamics simulations indicated that these peptides stabilize MSG binding to T1R1/T1R3 primarily via hydrogen bonding and hydrophobic interactions. Overall, this study offers novel insights into the rapid, efficient identification of novel umami peptides. It broadens the scope of umami peptides originating from edible mushrooms and clarifies the mechanism by which umami-enhancing peptides enhance umami perception. The findings deliver a theoretical foundation for developing mushroom-based seasoning products.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"157 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145195505","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 fermentation on non-water infrared refractance window drying of Malabar spinach 发酵对马拉巴菠菜非水红外折光窗干燥的影响

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-30 DOI: 10.1016/j.foodchem.2025.146586

, Paramasivan Balasubramanian, Parag Prakash Sutar

引用次数: 0

Construction of a boric acid-functionalized MOF via metal-ligand-fragment coassembly for Stevia glycoside separation 金属-配体-片段共聚构建硼酸功能化甜叶菊糖苷分离MOF

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-30 DOI: 10.1016/j.foodchem.2025.146574

Mingli Huang, Nana Chen, Chaoyi Shi, Weifang Zhu, Ruili Guo, Zhong Wei

{"title":"Construction of a boric acid-functionalized MOF via metal-ligand-fragment coassembly for Stevia glycoside separation","authors":"Mingli Huang, Nana Chen, Chaoyi Shi, Weifang Zhu, Ruili Guo, Zhong Wei","doi":"10.1016/j.foodchem.2025.146574","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146574","url":null,"abstract":"Rebaudioside A is a promising natural sweetener, but its separation from steviol glycoside (sGs) mixtures remains challenging. The rational design of crystalline porous adsorbents with abundant specific binding sites presents a promising solution. A boronic acid-functionalized metal-organic framework (BA-MIL) was synthesized via metal-ligand-fragment co-assembly (MLFC) strategy, using terephthalic acid as the parent ligand and incorporating ligands (<em>p</em>-phenylenediboronic acid, 4-carboxyphenylboronic acid, 3-carboxyphenylboronic acid and 4-formylphenylboronic acid). By adjusting the type and proportion of these fragment ligands, the pore size and the density of boronic acid groups in the adsorbent were accurately controlled. Results demonstrated that BA-MIL(4-CPB)-70 featured a 2.60 nm pore size, high surface area (1360 m<sup>2</sup>/g), and dense boronic acid groups. By combining molecular sieving and boronate affinity, BA-MIL(4-CPB)-70 efficiently separated stevioside and Rebaudioside A. When applied to a crude sGs extract, it achieved high adsorption capacities (Q<sub>STV</sub> = 145.2 mg/g, Q<sub>RA</sub> = 126.1 mg/g), selectivity (3.04), and excellent recyclability.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"12 4 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145189286","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

Phenolic compounds in quinoa and amaranth grains: Composition, biological properties and processing effects 藜麦和苋菜籽粒中的酚类化合物：组成、生物学特性和加工效应

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-30 DOI: 10.1016/j.foodchem.2025.146592

Fan Zhu

引用次数: 0

Physicochemical characterization of isolated nanocrystals in starch and isolated rice starch: A new perspective 淀粉和大米淀粉分离纳米晶的理化性质：一个新视角

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-30 DOI: 10.1016/j.foodchem.2025.146590

Porfirio E. Martinez-Munoz, Elsa Gutierrez-Cortez, Margarita I. Hernandez-Urbiola, Adriana Lopez-Leon, Oscar Y. Barron-Garcia, Mario E. Rodriguez-Garcia

引用次数: 0

Responses of Chinese olives to low-temperature storage at different harvest dates involve the metabolisms of ROS, membrane lipids, and phenolics 不同采收期中国橄榄对低温贮藏的响应涉及活性氧、膜脂和酚类物质的代谢

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-29 DOI: 10.1016/j.foodchem.2025.146565

Yueying Sang, He Zhou, Ziyao Lin, Guixia Huang, Yunman Chen, Mengshi Lin, Yifen Lin, Hetong Lin

引用次数: 0

First comprehensive phenolic profiling and antioxidant assessment of red seaweed (Mazzaella japonica) using cold plasma-treated water 首次使用冷等离子体处理水对红海藻（Mazzaella japonica）进行全面的酚类分析和抗氧化评估

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-29 DOI: 10.1016/j.foodchem.2025.146582

Abul Hossain, Muhammad Yasir, Yigong Guo, Anika Singh, David D. Kitts, Anubhav Pratap-Singh

{"title":"First comprehensive phenolic profiling and antioxidant assessment of red seaweed (Mazzaella japonica) using cold plasma-treated water","authors":"Abul Hossain, Muhammad Yasir, Yigong Guo, Anika Singh, David D. Kitts, Anubhav Pratap-Singh","doi":"10.1016/j.foodchem.2025.146582","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146582","url":null,"abstract":"Red seaweeds are emerging sources of phenolics with potential health benefits. This study presents the first detailed phenolic and antioxidant analysis of <em>Mazzaella japonica</em> using cold plasma-treated water (CPTW) as a green extraction medium. Free, esterified, and insoluble-bound phenolics were extracted following CPTW exposure (10, 20, and 30 min), and individual compounds were identified using HPLC-QTOF-MS/MS. CPTW treatment significantly enhanced phenolic extraction up to 20 min, particularly in the free fraction, while esterified and insoluble-bound fractions declined, suggesting cell wall disruption and hydrolysis promoted phenolic release into the free form. A total of 27 phenolic compounds, mainly phenolic acids, flavonoids, and several phlorotannins, were identified for the first time in <em>M. japonica</em>. Extracts exhibited strong antioxidant activity, especially in the 20-min free fraction, in both chemical assays and Caco-2 cell models. CPTW is a promising, eco-friendly technique to recover functional phenolics from seaweeds for nutraceuticals or other value-added applications.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"24 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145189435","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

Construction of antibacterial-enhanced 2D ZnO@ZIF-8 nanocomposites based on synergistic antimicrobial mechanisms and application in maize long-term storage 基于协同抗菌机制的二维ZnO@ZIF-8纳米复合材料的构建及其在玉米长期储存中的应用

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-09-29 DOI: 10.1016/j.foodchem.2025.146542

Song-Yue Xu, Chao-Shuai Mei, Ke-Yu Zhou, Feng Xiao, Min Zhang, Qiong Wu, Yu-Rong Zhang, Dong-Dong Zhang

{"title":"Construction of antibacterial-enhanced 2D ZnO@ZIF-8 nanocomposites based on synergistic antimicrobial mechanisms and application in maize long-term storage","authors":"Song-Yue Xu, Chao-Shuai Mei, Ke-Yu Zhou, Feng Xiao, Min Zhang, Qiong Wu, Yu-Rong Zhang, Dong-Dong Zhang","doi":"10.1016/j.foodchem.2025.146542","DOIUrl":"10.1016/j.foodchem.2025.146542","url":null,"abstract":"<div><div>The prevention of bacterial growth and mold during the long-term storage of maize is a long-standing concern. This study introduced a synergistic antibacterial enhanced ZnO nanocomposite prepared by a top-down template method based on self-assembly mechanism. The results showed that 2D ZnO@ZIF-8 nanocomposites, with uniform ZnO encapsulation in dodecahedral ZIF-8 frameworks, exhibiting high surface area and microporous structure. The nanocomposites demonstrated synergistic antibacterial effects through sheet morphology, multi-site activity, and ROS generation, the inhibition rates against <em>Staphylococcus aureus</em>, <em>Escherichia coli</em>, <em>Aspergillus flavus</em>, <em>Aspergillus niger</em>, and <em>Penicillium citrinum</em> were increased by 20.65 %, 38.87 %, 39.91 %, 38.55 %, and 40.34 %, respectively, compared with ZnO. During 42-day simulation storage, it reduced maize surface microbes by 99.5 %, while maintaining safe Zn<sup>2+</sup> levels. The treatment suppressed toxigenic fungi, <em>Fusarium, Meyerozyma, Penicillium</em>, and effectively controlled <em>A. flavus</em> without altering species richness. This work presented an ideal ZnO-based antibacterial nanomaterial for long-term safe storage of maize.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"495 ","pages":"Article 146542"},"PeriodicalIF":9.8,"publicationDate":"2025-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145183172","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

Mitigation of PAH4 migration and oil fume emissions during frying: Comparative evaluation of antioxidant efficacy in soybean oil 油炸过程中PAH4迁移和油烟排放的减缓：大豆油抗氧化效果的比较评价

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-09-29 DOI: 10.1016/j.foodchem.2025.146554

Guoyan Liu , Xiaowei Xu , Xiaofang Liu , Xiangxin Xu , Xinyu Jiang , Wenyuan Xu , Li Liang , Jixian Zhang , Chaoting Wen , Youdong Li , Xudong He , Xin Xu

{"title":"Mitigation of PAH4 migration and oil fume emissions during frying: Comparative evaluation of antioxidant efficacy in soybean oil","authors":"Guoyan Liu , Xiaowei Xu , Xiaofang Liu , Xiangxin Xu , Xinyu Jiang , Wenyuan Xu , Li Liang , Jixian Zhang , Chaoting Wen , Youdong Li , Xudong He , Xin Xu","doi":"10.1016/j.foodchem.2025.146554","DOIUrl":"10.1016/j.foodchem.2025.146554","url":null,"abstract":"<div><div>Polycyclic aromatic hydrocarbons (PAHs), particularly PAH4, present health risks due to their migration into oil fume particles during frying. This study investigated the efficacy of four antioxidants—TBHQ, rosemary extract (RE), tea polyphenols, and α-Tocopherol—in mitigating PAH4-d12 migration and oil fume particles (PM ≤ 1.1 μm) emissions during French fry frying. Results demonstrated that all antioxidants significantly reduced PAH4-d12 migration, with RE showing the highest inhibition (50.51 %) and also achieving the greatest reduction in oil fume emissions (83.36 %). Mechanism studies revealed superior performance of RE stems from its exceptional ability to stabilize unsaturated fatty acids, suppress free radical formation, and maintain high antioxidant capacity. These findings highlight RE as the most effective natural antioxidant for simultaneously inhibiting oil oxidation, reducing hazardous fume emissions, and preventing PAH migration, thereby significantly enhancing frying safety.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"495 ","pages":"Article 146554"},"PeriodicalIF":9.8,"publicationDate":"2025-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145189290","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