Food Chemistry最新文献_第5页

Comprehensive review of emerging analytical methods for pea protein structure analysis: Advances and implications for food science over the last five years

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-03-06 DOI: 10.1016/j.foodchem.2025.143745

Ines Othmeni, Christophe Blecker, Romdhane Karoui

{"title":"Comprehensive review of emerging analytical methods for pea protein structure analysis: Advances and implications for food science over the last five years","authors":"Ines Othmeni, Christophe Blecker, Romdhane Karoui","doi":"10.1016/j.foodchem.2025.143745","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143745","url":null,"abstract":"This review explores recent advancements in analytical techniques for characterizing pea protein structure. With growing interest in sustainable protein sources, understanding the relationship between pea protein's structure and its functionality has become essential. This review covers a range of methods used to assess the structural properties of pea protein, focusing on the impact of environmental and processing conditions, as well as interactions with other materials, including mid-infrared spectroscopy, fluorescence spectroscopy, nuclear magnetic resonance spectroscopy, scanning electron microscopy, X-ray methods and calorimetric methods. By elucidating these methods, detailed insights into pea protein's structural and conformational properties as well as its dynamics are provided, contributing to enhance their potential applications. Thus, a comprehensive overview of commonly used analytical techniques for pea protein structure characterization in its different organization levels, aiming to offer readers an understanding of these techniques and highlight their relevance in selecting the most suitable method for analyzing complex matrices.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"11 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143561232","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

Inhibition effect-involved colorimetric sensor array based on PtBi aerogel nanozymes for discrimination of antioxidants

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-03-06 DOI: 10.1016/j.foodchem.2025.143729

Dongbo Yan, Congxiao Wang, Xiangkun Jia, Chengjie Chen, Lijun Hu, Yanling Zhai, Peter E. Strizhak, Jianguo Tang, Lei Jiao, Zhijun Zhu

{"title":"Inhibition effect-involved colorimetric sensor array based on PtBi aerogel nanozymes for discrimination of antioxidants","authors":"Dongbo Yan, Congxiao Wang, Xiangkun Jia, Chengjie Chen, Lijun Hu, Yanling Zhai, Peter E. Strizhak, Jianguo Tang, Lei Jiao, Zhijun Zhu","doi":"10.1016/j.foodchem.2025.143729","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143729","url":null,"abstract":"Nanozymes, as superior alternatives to natural enzymes, frequently employ the inhibition effect in turn-off sensors for analyte detection. However, limited attention has been paid to the inhibition mechanisms between analytes and nanozymes, limiting advancements in nanozyme-based sensing. Benefiting from the synergistic effects between three-dimensional network structure of aerogel and ligand effect triggered electronic regulation, Pt100Bi2 aerogel nanozymes (Pt100Bi2 ANs) exhibit superior peroxidase-like activity (293.48 U/mg). We found that antioxidants were able to inhibit the peroxidase-like activity of Pt100Bi2 ANs. The inhibition type (gallic acid as model) is reversible mixed-inhibition with the inhibition constants (Ki and Ki’) of 0.213 mM and 0.108 mM. The inhibition effect-involved colorimetric sensor arrays were developed to overcome the “lock-key” limitation of traditional sensors, enabling distinguish five antioxidants via principal component analysis, with detection limit below 2 μM. This work provides new perspective on the inhibition mechanisms of nanozymes and optimization strategies for high-performance nanozyme-based sensors.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"87 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143570009","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

Foam-based mustard essential oil microcapsules preparation, characterization, grilling application and comparison with emulsion microcapsules

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-03-06 DOI: 10.1016/j.foodchem.2025.143758

Xiaolong Zhong, Min Zhang, Chung Lim Law, Yaping Liu

{"title":"Foam-based mustard essential oil microcapsules preparation, characterization, grilling application and comparison with emulsion microcapsules","authors":"Xiaolong Zhong, Min Zhang, Chung Lim Law, Yaping Liu","doi":"10.1016/j.foodchem.2025.143758","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143758","url":null,"abstract":"Emulsion-based microencapsulation is the dominant form of encapsulating target components. Foam of emulsions is a neglected and important form of encapsulation due to its lower substance content, large specific surface area, and stable water-oil emulsion interface, which is equally feasible for drying and encapsulation. In this study, using the encapsulation of a small amount of mustard essential oil (MEO) as an example, the differences in physicochemical properties between foam-based and emulsion-based MEO microcapsules were evaluated by preparing protein (soybean isolate protein) and polysaccharide (sodium alginate) emulsion systems with a high amount of foaming, collecting the foams and drying (hot air drying and freeze-drying). The effects of the powders on barbecue seasoning were also tested on this basis. By comparison, the foam microcapsules have an irregular micro-particle structure, particle size, and differences in wall properties, leading to significant differences in particle surface oil content, water solubility, flowability, and release characteristics. Still, the microcapsules all provide enhancement in the seasoning of roasted meat. Moreover, by image tracing and contouring of the microstructure, the distribution relationship of the components in the foam microcapsules was also explained. These discussions provide a new insight into the preparation and application of foam microcapsules.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"91 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143561233","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

Unraveling the development of Maillard reaction indicators in popped cereal grains

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-03-06 DOI: 10.1016/j.foodchem.2025.143705

Ángel H. Cabrera-Ramírez, Ana Muñoz-Labrador, Eduardo Morales-Sánchez, Marcela Gaytán-Martínez, Antonia Montilla, Mar Villamiel

引用次数: 0

Machine learning-assisted ratiometric fluorescence sensor array for recognition of multiple quinolones antibiotics

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-03-06 DOI: 10.1016/j.foodchem.2025.143722

Mengyuan Li, Lei Jia, Xiaolei Zhao, Lina Zhang, Dan Zhao, Jun Xu, Tongqian Zhao

{"title":"Machine learning-assisted ratiometric fluorescence sensor array for recognition of multiple quinolones antibiotics","authors":"Mengyuan Li, Lei Jia, Xiaolei Zhao, Lina Zhang, Dan Zhao, Jun Xu, Tongqian Zhao","doi":"10.1016/j.foodchem.2025.143722","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143722","url":null,"abstract":"Developing analytical methods for simultaneous detection of multiple antibiotic residues is crucial for environmental protection and human health. In this study, a dual lanthanide fluorescence probe (GDP-Eu-Tb) based on nucleotides has been designed. The addition of quinolone antibiotics (QNs) quench the Eu3+ fluorescence signal through the inner filter effect (IFE) and exhibit characteristic peaks, enabling ratio fluorescence detection of levofloxacin (LVLX), gatifloxacin (GTLX), and moxifloxacin (MXLX). A ratiometric fluorescence sensor array is constructed using a single sensor element (GDP-Eu-Tb), combined with principal component analysis (PCA) and decision tree (DT) algorithms to model the relationship between fluorescence intensity ratios (I450/I616, I460/I616, I463/I616, I468/I616) and QNs. The performance of the DT model is evaluated using accuracy, precision, recall, and F1 score, with stability and generalizability confirmed by stratified ten-fold cross-validation. This approach demonstrates high sensitivity, selectivity and applicability and provides an effective solution for antibiotic residue detection.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"37 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143570016","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

Three physical modifications enhanced the binding interactions of Cyperus esculentus protein with proanthocyanidins and physicochemical properties of complexes: The contribution of non-covalent interactions

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-03-06 DOI: 10.1016/j.foodchem.2025.143611

Mengqing Li, Jing Li, Caixia Li, Yijie Shi, Yutang Wang, Lijun Sun, Xuebo Liu

{"title":"Three physical modifications enhanced the binding interactions of Cyperus esculentus protein with proanthocyanidins and physicochemical properties of complexes: The contribution of non-covalent interactions","authors":"Mengqing Li, Jing Li, Caixia Li, Yijie Shi, Yutang Wang, Lijun Sun, Xuebo Liu","doi":"10.1016/j.foodchem.2025.143611","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143611","url":null,"abstract":"This study investigated non-covalent interactions between unmodified/modified (ball-milling, BMP; high pressure homogenization, HPHP; cold plasma, CPP) Cyperus esculentus protein (CEP) and proanthocyanidins (PA and PB2) to evaluate structure, functionalities and potential in emulsions. The PA and PB2 addition significantly increased the turbidity and ζ-potential of CEP samples, as confirmed by aggregations observed via atomic force microscopy, validating the formation of protein-proanthocyanidin complexes. Fluorescence quenching and isothermal titration calorimetry revealed that procyanidins caused CEP sample static quenching, with CEP-proanthocyanidins binding affinity order as CPP > HPHP>BMP > CEP. The CEP-proanthocyanidins involve non-covalent interactions, driven by hydrogen bonding and electrostatic interactions, without altering CEP sample spectral bands and secondary structures, but enhancing thermal stabilities, antioxidant activities, and emulsifying properties. Then, the CPP-PA stabilized emulsion droplet size decreased with aqueous phase pH increasing, contrary to ζ-potential values. Conclusively, these findings illustrated that the modified CEP-proanthocyanidin complexes as a promising strategy for addressing these challenges and stabilizing emulsion.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"17 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143570013","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

Machine learning-assisted aroma profile prediction in Jiang-flavor baijiu

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-03-06 DOI: 10.1016/j.foodchem.2025.143661

Min Zhu, Mingyao Wang, Junfeng Gu, Zhao Deng, Wenxue Zhang, Zhengfu Pan, Guorong Luo, Renfu Wu, Jianliang Qin, Katsuya Gomi

{"title":"Machine learning-assisted aroma profile prediction in Jiang-flavor baijiu","authors":"Min Zhu, Mingyao Wang, Junfeng Gu, Zhao Deng, Wenxue Zhang, Zhengfu Pan, Guorong Luo, Renfu Wu, Jianliang Qin, Katsuya Gomi","doi":"10.1016/j.foodchem.2025.143661","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143661","url":null,"abstract":"The complex flavor of Jiang-flavor Baijiu (JFB) arises from the interaction of hundreds of compounds at both physicochemical and sensory levels, making accurate perception challenging. Modern machine learning techniques offer precise and scientific approaches for predicting sensory attributes. This study applied flavoromics and sensory profiling to 27 representative JFB samples from main regions in China, integrating five machine learning algorithms to establish a novel strategy for predicting global aroma characteristics. The results indicate that the neural network (NN) model outperformed others, effectively capturing the intricate interactions among flavor compounds. Model dissection identified 18 chemical parameters potentially influencing the overall aroma profile. The importance of these factors was further validated through spiking and omission tests, which notably enhanced the sensory experience of commercial liquor. This study demonstrates the potential of machine learning in JFB flavor research and offers valuable insights into the mechanisms underlying its flavor formation.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"35 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143570017","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

Machine learning-based exploration of Umami peptides in Pixian douban: Insights from virtual screening, molecular docking, and post-translational modifications

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-03-06 DOI: 10.1016/j.foodchem.2025.143672

Sen Mei, Liangyu Zhang, Yajie Li, Xiaoqian Zhang, Weili Li, Tao Wu

引用次数: 0

Enhancing curcumin's chemical stability and intestinal absorption through hyaluronic acid-coated nanostructured lipid carriers: The role of lipid composition

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-03-06 DOI: 10.1016/j.foodchem.2025.143785

Jin Feng, Zhen Wang, Haizhao Song, Wuyang Huang, Lujing Xu, Cong Teng, Ying Li

{"title":"Enhancing curcumin's chemical stability and intestinal absorption through hyaluronic acid-coated nanostructured lipid carriers: The role of lipid composition","authors":"Jin Feng, Zhen Wang, Haizhao Song, Wuyang Huang, Lujing Xu, Cong Teng, Ying Li","doi":"10.1016/j.foodchem.2025.143785","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143785","url":null,"abstract":"This study investigated how the lipid composition of nanostructured lipid carriers (NLCs) affects the chemical stability and intestinal absorption of encapsulated curcumin. Spherical NLCs ranging from 210 to 260 nm in diameter were prepared, and structural transition occurred at 25.67 % (w/w) medium-chain triglyceride (MCT) content. NLCs with 30 % MCT exhibited the longest curcumin half-lives: 247.10, 50.01, and 28.30 days at 4 °C, 25 °C, and 50 °C, respectively. The optimal solid shell thickness for curcumin stabilization was 38.52 nm. Inflamed enterocytes internalized NLCs via cluster differentiation-44-mediated endocytosis due to the hyaluronic acid-receptor specific binding. The high lipid phase–interface fusogenicity and surface hydrophobicity promote the cellular uptake of NLCs containing 20 % or 30 % MCT and the caveolin-related routes. These NLCs were integrated into chylomicron assembly process and exocytosed as chylomicron mimics. Consequently, encapsulated curcumin bypassed lysosomal degradation and hepatic first-pass effect, leading to enhanced anti-inflammatory activity and bioavailability, up to 10.74 times higher.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"16 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143570018","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

Characterisation of Tasmanian leatherwood honey according to geographical origin

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-03-05 DOI: 10.1016/j.foodchem.2025.143723

K. Schmidt, D.C. Close, J.A. Smith, F. Maya Alejandro, S.M. Garland

引用次数: 0