Food Chemistry最新文献_第6页

Co-production of gelatin, hydroxyapatite and calcium-binding peptides from Tilapia scales: Structural characteristics and physicochemical properties 罗非鱼鱼鳞联合生产明胶、羟基磷灰石和钙结合肽：结构特征和理化性质

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2026-09-25 DOI: 10.1016/j.foodchem.2026.151321

Ming Cheng, Yuhan Zhao, Xiujie Yu, Lulu Zhu, Tingting Yang, Yan Fan, Hu Hou

{"title":"Co-production of gelatin, hydroxyapatite and calcium-binding peptides from Tilapia scales: Structural characteristics and physicochemical properties","authors":"Ming Cheng, Yuhan Zhao, Xiujie Yu, Lulu Zhu, Tingting Yang, Yan Fan, Hu Hou","doi":"10.1016/j.foodchem.2026.151321","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.151321","url":null,"abstract":"A novel co-production strategy was developed to valorize tilapia scale waste into gelatin (TSG), hydroxyapatite (TSHA), and calcium-binding peptides. TSG was obtained by hot-water extraction, and the residues were calcined at 700 °C for 3 h to produce TSHA, which served as a self-prepared affinity medium. Alkaline protease hydrolysis yielded the highest calcium-binding capacity (CBC, 4.86 μg/mg). After TSHA-based affinity purification, the recovered fraction (THAC) showed improved CBC (5.71 μg/mg) and comprised predominantly <500 Da peptides enriched in aspartic acid (Asp, 14.10%) and glutamic acid (Glu, 10.00%). Isothermal titration calorimetry suggested apparent spontaneous and exothermic calcium-binding (K<ce:inf loc=\"post\">a</ce:inf> = 2.4 × 10<ce:sup loc=\"post\">4</ce:sup> M<ce:sup loc=\"post\">−1</ce:sup>; <ce:italic>n</ce:italic> = 2.26). Spectroscopic analyses demonstrated that Ca<ce:sup loc=\"post\">2+</ce:sup> coordination through carboxyl and amino groups induced a random-coil-to-β-sheet transition. Peptidomics identified acidic-motif-rich sequences (GDDGE, DVSGGYDE, GEPGDDGAK, and GDRGDEGPK), and molecular docking indicated bidentate/multidentate coordination. This integrated strategy provides a feasible route for converting aquaculture by-products into value-added calcium-binding peptide ingredients.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"1 1","pages":"151321"},"PeriodicalIF":8.8,"publicationDate":"2026-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149085863","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

Fluorescence fingerprinting to predict multiple chromatic and phenolic parameters for a diversified set of red wines 荧光指纹法预测多种红酒的多色和酚类参数

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-09-16 DOI: 10.1016/j.foodchem.2026.151199

Shuyue Fan, Keren A. Bindon, David W. Jeffery

{"title":"Fluorescence fingerprinting to predict multiple chromatic and phenolic parameters for a diversified set of red wines","authors":"Shuyue Fan, Keren A. Bindon, David W. Jeffery","doi":"10.1016/j.foodchem.2026.151199","DOIUrl":"10.1016/j.foodchem.2026.151199","url":null,"abstract":"<div><div>Absorbance-transmittance and fluorescence excitation-emission matrix (A-TEEM) spectroscopy was utilised to study red wines (n = 113) undergoing maturation or bottle ageing. Chromatic and phenolic parameters including wine colour density, hue, monomeric pigments, various forms of polymeric pigments, tannin concentration using precipitation assays, SO2 resistant pigments, total anthocyanins, and total phenolics were modelled. Machine learning models using extreme gradient boosting (XGB) regression were developed for EEM data and fused A-TEEM data based on reference chemistry, achieving high R2 and low RMSE values of Train and cross-validation (CV) models across all parameters. XGBR Test models based on A-TEEM showed enhanced prediction accuracy for certain parameters than using EEM alone. Overall, this study provided insights into effectively determining colour and phenolic profile of wines with a rapid fluorescence spectroscopy approach, offering a valuable tool that could be used to facilitate research, wine quality control, and decision-making in wineries.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"532 ","pages":"Article 151199"},"PeriodicalIF":10.4,"publicationDate":"2026-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148980425","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Corrigendum to "High-performance of starch-protein edible films with interpenetrating networks via reactive extrusion for food milk powder preservation" [Food Chem. 509 (2026) 148621]. “通过反应挤压制备具有互穿网络的淀粉-蛋白质可食用薄膜，用于食品奶粉的保存”[食品化学，509(2026)148621]的更正。

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-09-15 Epub Date: 2026-07-14 DOI: 10.1016/j.foodchem.2026.150344

Xuliang Wang, Yanxi Wang, Wenya Ma, Kunpeng Qian, Jiahao Zhang, Qingfeng Dong, Min Fan, Li Li

引用次数: 0

Corrigendum to "Oriented structure design of pectin/Ag nanosheets film with improved barrier and long-term antimicrobial properties for edible fungi preservation" [Food Chem. 484 (2025) 144451]. “果胶/银纳米片薄膜的定向结构设计，具有改善的屏障和长期抗菌性能，用于食用菌保存”[食品化学]. 484(2025)144451。

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-09-15 Epub Date: 2026-07-02 DOI: 10.1016/j.foodchem.2026.150184

Ying Zhou, Weina Wu, Kseniya Hileuskaya, Ping Shao

引用次数: 0

Non-destructive ripeness classification of apricot (Prunus armeniaca L.) using a physically informed deep learning approach. 使用物理信息深度学习方法对杏（Prunus armeniaca L.）进行无损成熟度分类。

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-09-15 Epub Date: 2026-06-27 DOI: 10.1016/j.foodchem.2026.150226

Batuhan Inanlar, Filiz Altay

{"title":"Non-destructive ripeness classification of apricot (Prunus armeniaca L.) using a physically informed deep learning approach.","authors":"Batuhan Inanlar, Filiz Altay","doi":"10.1016/j.foodchem.2026.150226","DOIUrl":"10.1016/j.foodchem.2026.150226","url":null,"abstract":"Accurate ripeness assessment is essential for optimizing harvest timing, storage management and commercial grading in climacteric fruit supply chains. However, conventional methods rely on destructive physicochemical measurements that limit scalability and real-time application. Here we develop a physically informed deep learning framework for non-destructive apricot (Prunus armeniaca L.) ripeness classification by integrating physicochemical clustering with image-based analysis. Ripeness labels were defined using combined hardness, °Brix and color parameters, with an independent firmness-based subset used for external validation. A ResNet18 convolutional neural network trained on segmented and augmented images achieved 88.6% accuracy in cross-validation (Macro F1 = 0.888). Performance declined to 63.08% accuracy (Macro F1 = 0.459) on the independent subset, reflecting the continuous nature of ripening transitions. CNN prediction scores were significantly associated with physicochemical ripeness indicators (R2 = 0.442, p < 0.001), demonstrating that learned visual features capture biologically meaningful ripening signals and enabling more reliable AI-assisted fruit grading.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"523 ","pages":"150226"},"PeriodicalIF":10.4,"publicationDate":"2026-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148343652","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

MMSE-GC-MS volatile organic compound profiling of twelve defect categories in Robusta coffee beans: chemical markers and multivariate discrimination of quality defects. 罗布斯塔咖啡豆12种缺陷类型的MMSE-GC-MS挥发性有机物分析：品质缺陷的化学标记和多变量判别

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-09-15 Epub Date: 2026-06-27 DOI: 10.1016/j.foodchem.2026.150212

Februadi Bastian, Trivena Patricia Bongga Pasilong, Andi Dirpan, Olly Sanny Hutabarat, Irham Rasyid, Justasya Nanda Putri Buntu Payung

{"title":"MMSE-GC-MS volatile organic compound profiling of twelve defect categories in Robusta coffee beans: chemical markers and multivariate discrimination of quality defects.","authors":"Februadi Bastian, Trivena Patricia Bongga Pasilong, Andi Dirpan, Olly Sanny Hutabarat, Irham Rasyid, Justasya Nanda Putri Buntu Payung","doi":"10.1016/j.foodchem.2026.150212","DOIUrl":"10.1016/j.foodchem.2026.150212","url":null,"abstract":"Defective coffee beans significantly compromise the flavor quality of Robusta coffee (Coffea canephora L.). This study presents a comprehensive volatile organic compound (VOC) profiling of twelve defect categories in Robusta green coffee beans from Bulukumba, Indonesia, using Monolithic Material Sorptive Extraction coupled with gas chromatography-mass spectrometry (MMSE-GC-MS). Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA) in independent triplicates were applied to discriminate volatile patterns across defect types, with validation on commercial-grade unsorted Robusta samples from three origins. A total of 42 volatile compounds were tentatively identified, spanning pyrazines, furans, aldehydes, alcohols, phenols, esters, acids, terpenes, and sulfur compounds. PCA explained 57.8% of total variance, with bean versus non-bean distinction as the primary axis of differentiation, HCA resolved three major clusters. Selected markers remained detectable in commercial-grade samples across origins. MMSE-GC-MS combined with multivariate analysis offers a sensitive, chemistry-informed framework for objective Robusta defect discrimination, complementing conventional visual inspection.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"523 ","pages":"150212"},"PeriodicalIF":10.4,"publicationDate":"2026-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148343707","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

Emulsion-gelatin electrospinning core-shell nanofibers with cinnamaldehyde crosslinking: A novel strategy for enhanced stability and bioaccessibility of α-linolenic acid. 乳明胶静电纺丝肉桂醛交联核壳纳米纤维：提高α-亚麻酸稳定性和生物可及性的新策略。

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-09-15 Epub Date: 2026-06-27 DOI: 10.1016/j.foodchem.2026.150216

Meiyu Chen, Sunning Lan, Tianyi Yan, Tengyue Wu, Guruprasad Kori Yatheshappa, Tin Nyawe Nyawe Hlaing, Xiangyu Wang, Yucheng Zou, Hui Zhang

{"title":"Emulsion-gelatin electrospinning core-shell nanofibers with cinnamaldehyde crosslinking: A novel strategy for enhanced stability and bioaccessibility of α-linolenic acid.","authors":"Meiyu Chen, Sunning Lan, Tianyi Yan, Tengyue Wu, Guruprasad Kori Yatheshappa, Tin Nyawe Nyawe Hlaing, Xiangyu Wang, Yucheng Zou, Hui Zhang","doi":"10.1016/j.foodchem.2026.150216","DOIUrl":"10.1016/j.foodchem.2026.150216","url":null,"abstract":"The application of α-linolenic acid (ALA) is hindered by oxidative instability and poor bioaccessibility. Herein, ALA was encapsulated in core-shell gelatin nanofibers via emulsion electrospinning, integrated with in situ cinnamaldehyde (CA) crosslinking for the first time. Increasing the emulsion-to-gelatin ratio from 1:2 to 1:6 reduced droplet size from 2.86 to 1.83 μm, yielding uniform nanofibers (135.8-347.6 nm). CA-crosslinking reinforced the structural network through localized coalescence. Microscopy confirmed distinct core-shell nanofibers with ALA shielded within the gelatin matrix. Spectroscopy and molecular docking revealed CA-induced Schiff base reactions and hydrogen bonding, which increased mechanical strength from 3.67 to 6.66 MPa. CA treatment also improved surface hydrophobicity and reduced water solubility. The optimized formulation EG14A achieved high encapsulation efficiency (92.3%), sustained release during in vitro digestion, and elevated ALA bioaccessibility to 78.2%, while maintaining good biocompatibility. This integrated approach provides a novel, food-grade platform for stabilizing and delivering sensitive bioactive lipids.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"523 ","pages":"150216"},"PeriodicalIF":10.4,"publicationDate":"2026-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148343635","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 purple carrot fortification on the phytochemical composition of wild Rice noodles 紫胡萝卜强化对野生米线植物化学成分的影响

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2026-09-13 DOI: 10.1016/j.foodchem.2026.151140

Beverly Cheruto Too, Daniela Herrera-Balandrano, Trust Beta

引用次数: 0

Comparative metabolomic analysis of flavor and metabolite profiles across cultivated kiwifruit species. 猕猴桃栽培品种风味和代谢物的比较代谢组学分析。

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-09-01 Epub Date: 2026-06-12 DOI: 10.1016/j.foodchem.2026.150053

Ran Wang, Chengkui Qiao, Li Liu, Ziqi Zhang, Sikai Li, Miaomiao Lin, Yukuo Li, Jinbao Fang, Leiming Sun, Xiujuan Qi

{"title":"Comparative metabolomic analysis of flavor and metabolite profiles across cultivated kiwifruit species.","authors":"Ran Wang, Chengkui Qiao, Li Liu, Ziqi Zhang, Sikai Li, Miaomiao Lin, Yukuo Li, Jinbao Fang, Leiming Sun, Xiujuan Qi","doi":"10.1016/j.foodchem.2026.150053","DOIUrl":"10.1016/j.foodchem.2026.150053","url":null,"abstract":"Kiwifruit (Actinidia spp.) is an economically important fruit valued for its sensory and nutritional properties. This study characterized the metabolomic composition of four kiwifruit species (A. arguta, A. chinensis, A. deliciosa, and A. eriantha) using volatile profiling and widely targeted metabolomics. A total of 234 volatile organic compounds were detected, with esters as the dominant class. Quantitative differences in flavor-active compounds were observed among species. Widely targeted metabolomics identified 1184 metabolites. Metabolic profiles were significantly influenced by genetic background. A. arguta exhibited a flavonoid rich profile, for instance, quercetagetin-7-O-glucoside was exclusively found in A. arguta cultivars and validated as a biomarker for species identification. Six compounds (catechin, esculin, naringenin, quercetin, scopolin, and taxifolin) were validated by HPLC-MS/MS and have been associated with traditional Chinese medical applications, including alleviating irritability, promoting diuresis, and anti-inflammatory effects. This study provides a framework for breeding kiwifruit cultivars optimized for sensory appeal and health-promoting functions.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"522 ","pages":"150053"},"PeriodicalIF":10.4,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148282796","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

Scalable hybrid coating of sodium alginate/PVA/LDH for high oxygen barrier packaging and its application in grape seed oil preservation 海藻酸钠/聚乙烯醇/LDH高氧阻隔包装可伸缩复合涂层及其在葡萄籽油保鲜中的应用

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2026-09-01 DOI: 10.1016/j.foodchem.2026.151016

Hong-geon Song,Inyoung Choi,Jaejoon Han

引用次数: 0