Food Chemistry最新文献

{"title":"Enzymatic fatty acid acylation of cyanidin-3-O-glucoside extracted from black rice bran: thermostability, lipophilicity, cytotoxicity and absorption studies","authors":"Eduardo Leonarski ,&nbsp;Karina Cesca ,&nbsp;Débora de Oliveira ,&nbsp;Acácio A.F. Zielinski ,&nbsp;Nuno Mateus ,&nbsp;Victor de Freitas ,&nbsp;Hélder Oliveira ,&nbsp;Luís Cruz","doi":"10.1016/j.foodchem.2025.144353","DOIUrl":"10.1016/j.foodchem.2025.144353","url":null,"abstract":"<div><div>Lipophilization technique has been a promising alternative to reduce anthocyanin's chemical instability and to increase their lipid affinity. Enzymatic acylation of cyanidin-3-O-glucoside (C3G) extracted from black rice bran was optimized towards the fatty acid donor, solvent, enzyme concentration, and temperature parameters. The most promising lipophilic conjugate (C3G-C8) was obtained with 53 % yield at 60 °C, 15 g/L enzyme in acetonitrile:DMSO (10:1). Regarding the thermostability, an increase in the half-life time for C3G-C8 at different pH values (3, 5, and 7) compared to C3G was observed. The octanol−water partition coefficients confirmed its superior lipophilicity (log <em>P</em> = 1.37) compared to its precursor (log <em>P</em> = −1.59). No cytotoxicity was observed for both compounds at concentrations up to 200 μM for NCI-N87 cells and Caco-2:HT29-MTX coculture. Both anthocyanins presented similar transepithelial transport efficiency using the coculture (about 1.2 %). Overall, C3G-C8 showed higher affinity than its precursor for application in lipid-based products.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"484 ","pages":"Article 144353"},"PeriodicalIF":8.5,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143837600","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}

{"title":"Physicochemical and microstructural characteristics of canola meal fermented by autonomously screened Bacillus licheniformis DY145 and its immunomodulatory effects on gut microbiota","authors":"Yan Wang, Kaining Cao, Xuanyi Zhang, Chong Li, Xiuna Wang, Xiaolan Liu, Jian Ren, Lingyun Chen","doi":"10.1016/j.foodchem.2025.144291","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144291","url":null,"abstract":"Canola meal (CM), a variety of double-low rapeseed meal (RSM), is a valuable protein source due to its reduced glucosinolate (&lt;20 μmol/L) and erucic acid (&lt;2 %) content. In this study, bioactive small peptides were derived from CM through fermentation with an autonomously screened <em>Bacillus licheniformis</em> DY145 strain. Strain mutagenesis and fermentation condition optimization further enhanced peptide activity. The physicochemical and microstructural changes in fermented canola meal (FCM) were analyzed, and the immunomodulatory effects of active peptides on lipopolysaccharide (LPS)-induced inflammatory mice were investigated. Fermentation significantly increased the soluble peptide concentration and DPPH radical scavenging capacity of CM (<em>P</em> &lt; 0.05), while reducing protein molecular weight and glucosinolate content (<em>P</em> &lt; 0.05). Scanning electron microscopy revealed a loose structure in CM after fermentation, and canola peptides (CPs) from fermented CM exhibited higher zeta potential, a reduced α-helix ratio, and lower fluorescence intensity compared to those from unfermented CM. Structural characterization of CPs was performed using LC-MS/MS, followed by bioactivity analysis. CPs significantly downregulated serum levels of TNF-α, IL-6, and IL-1β in LPS-induced mice (<em>P</em> &lt; 0.05), while upregulating IgA and IgG levels (<em>P</em> &lt; 0.05). Moreover, CP supplementation restored the gut microbial composition, normalizing dominant flora and increasing <em>Lactobacillus</em> abundance (<em>P</em> &lt; 0.05). This study demonstrates the potential of CPs as functional food ingredients to mitigate gut inflammation and enhance the high-value utilization of CM. Additionally, it introduces a novel strain and fermentation method for bioactive peptide production, providing a theoretical foundation for the development of gut health-promoting functional foods. Furthermore, the preliminary structure–activity relationship analysis of CPs lays the groundwork for designing peptides with gut microbiota-modulating properties.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"48 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143831517","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}

{"title":"Investigation of the protective mechanisms of liquid nitrogen spray freezing and TGase cross-linking on the structural characteristics of surimi gels during frozen storage","authors":"Xiaoying Luo, Guoyan Ren, Qin Yang, Yueqi An, Juntao Zhang, Evgeny A. Shirshin, Shanbai Xiong, Yang Hu","doi":"10.1016/j.foodchem.2025.144343","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144343","url":null,"abstract":"This study explored the mechanism of liquid nitrogen spray freezing and transglutaminase cross-linking in maintaining surimi gels' structure during storage. Results revealed that structure changes were, on the one hand, related to the growth and recrystallization of ice crystals during storage. Low cross-linking gels with air freezing exhibited minimum value after 20 days of storage, with hardness decreasing by 38.02 %, while −80 °C liquid nitrogen spray freezing combined with 62.99 % cross-linked effectively preserved structure by maintaining uniform ice crystal distribution and preventing microstructural fractures, limiting the hardness decrease to 18.32 %. On the other hand, structure changes were closely associated with protein variations. There were 766 differential proteins identified in the CKb vs. CKa comparison. The enhanced texture retention of 62.99 % cross-linked during storage, in contrast to low cross-linked gel, was probably associated with higher concentrations of structural proteins like A0A3N0XRS8 and A0A3N0YCS0 as well as calcium-related proteins like A0A3N0XCW2 and A0A3N0Y0G9.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"16 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143837565","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}

{"title":"Phytochemical diversity and biological activities of Hypericum japonicum and Hypericum sampsonii: Potential for natural product-based food applications","authors":"Paula Barciela, Daniele B. Rodrigues, Ana Perez-Vazquez, Tayse F.F. da Silveira, Tânia C.S.P. Pires, Filipa Mandim, Maria Carpena, Carla Pereira, Isabel C.F.R. Ferreira, Lillian Barros, Miguel A. Prieto","doi":"10.1016/j.foodchem.2025.144355","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144355","url":null,"abstract":"This study characterizes two species of the genus <em>Hypericum</em> to envisage their applicability as effective and versatile functional foods, dietary supplements, and food preservatives. A wide phenolic composition was found in both extracts, highlighting flanovoids for <em>H. japonicum</em> and xanthones for <em>H. sampsonii.</em> Moreover, anthocyanins were analyzed for the first time in the latter plant. Antioxidant capacity was highlighted by oxidative hemolysis inhibition assay (OxHLIA), where <em>H. japonicum</em> was more effective (lower EC₅₀) than antioxidant Trolox (16.3 &lt; 21.8 μg/mL). <em>H. sampsonii</em> extract inhibited lipid peroxidation in the thiobarbituric acid reactive substances (TBARS) method (EC₅₀ = 17.05 μg/mL) compared to Trolox (EC₅₀ = 5.8 μg/mL). <em>H. japonicum</em> antibacterial activity showed a minimum inhibitory concentration (MIC) of 0.007 mg/mL, even lower than the control. These results indicate the bioactive potential of both extracts, as well as the importance of evaluating the food-related bioactive components of medicinal plants and the mechanisms involved in their bioactivities.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"6 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143837566","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}

{"title":"Enzymatic biosynthesis, characterization, and antioxidant properties of ω-3 fatty acid-based structured phospholipids","authors":"Yuxin Wu, Pengkai Xie, Ning Zhang, Yee-Ying Lee, Ying Huang, Zaizhu Lou, Geyang Xu, Yong Wang, Zhen Zhang","doi":"10.1016/j.foodchem.2025.144359","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144359","url":null,"abstract":"ω-3 fatty acids play essential physiological functions in the body. Most commercial ω-3 fatty acids are ethyl esters, which have lower bioavailability and stability than phospholipid-bound forms. This study aimed to synthesize structured phospholipids enriched with ω-3 fatty acids (ω-3-PLs) using a solvent-free system via enzymatic approach. Algal oil enriched with ω-3 fatty acids was interesterified with soybean phospholipid using phospholipase A1 (PLA1). Under optimized conditions of substrate mass ratio of 1:8 (<em>w</em>/w), 0.4 % water, 2.5 % enzyme loading, 65 °C reaction temperature, and 12-h reaction time, a 41.54 % incorporation rate of ω-3 fatty acids into PLs was achieved. The synthesized ω-3-PLs were characterized via ³¹P NMR, GC-FID, UV, XRD, FT-IR, and TGA and their antioxidant activity and oxidative stability were also evaluated. Results demonstrated enhanced oxidative stability and significant antioxidant potential of ω-3-PLs, supporting the potential application of ω-3-PLs in functional foods and nutraceuticals.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"74 3 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143837604","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}

{"title":"Comprehensive insights into oil absorption in fried foods: The role of surface characteristics","authors":"Shuangyi Zhang ,&nbsp;Zhiguo Gong ,&nbsp;Simeng Wang ,&nbsp;Shuli Zhao ,&nbsp;Wei Mao ,&nbsp;Bo Liu ,&nbsp;Ying Liu","doi":"10.1016/j.foodchem.2025.144341","DOIUrl":"10.1016/j.foodchem.2025.144341","url":null,"abstract":"<div><div>The mechanisms of oil absorption in fried foods remain unclear due to the complex interactions between food surface properties, oil characteristics, and frying conditions. This review systematically examines oil absorption behavior by analyzing food surface characteristics, oil properties, and their interactions. Key factors influencing oil uptake, including food pretreatment, material composition, and frying parameters, are critically evaluated. The review clarifies how food surface characteristics impact oil absorption pathways through multilevel analyses, ranging from qualitative to quantitative and microscopic to macroscopic perspectives. Based on these insights, some aspects, including optimization of food surface characteristics, regulation of oil properties and improvement of frying techniques, should be considered to reduce oil uptake without compromising the quality of fried foods. Additionally, emerging research directions, such as advanced coating materials, intelligent frying equipment, and multi-scale simulation technologies, are discussed. These findings provide a theoretical foundation and technical guidance for developing healthy and low-fat fried foods.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"483 ","pages":"Article 144341"},"PeriodicalIF":8.5,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143837595","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}

{"title":"Osborne fractionation and techno-functional properties of Faba bean flours from eight varieties grown under a temperate maritime climate","authors":"Animesh Singh Sengar ,&nbsp;Sheila Alves ,&nbsp;Milica Pojić ,&nbsp;Brijesh K. Tiwari ,&nbsp;Zorica Tomičić ,&nbsp;Vojislav Banjac ,&nbsp;Uma Tiwari ,&nbsp;Shivani Pathania","doi":"10.1016/j.foodchem.2025.144347","DOIUrl":"10.1016/j.foodchem.2025.144347","url":null,"abstract":"<div><div>Faba bean (<em>Vicia faba</em>) is a high-protein crop, well-suited as a break crop for cereal rotations with high nitrogen-fixing ability. This study provides comprehensive characterisation encompassing agronomic, nutritional and techno-functional properties of faba bean varieties (4 spring-sown and 4 winter-sown) and explores different protein fractions recovery using Osborne fractionation method. All varieties investigated are suited to cultivate in a temperate maritime climate, especially the winter-sown varieties produced a higher average yield (6.0 t/ha) compared to spring-sown varieties (5.0 t/ha). ‘CARTOUCHE’ flour exhibited the highest protein content (33.01 %), and all flours were rich in lysine (1.75 to 1.43 g/100 g of flour). ‘TUNDRA’ flour showed highest peak viscosity (PV, 541 cP). The Osborne fractionation yielded albumins (15.08 to 19.45 %) along with the highest protein composition (84.17 to 88.79 %) of the total protein recovery. Overall, faba bean flours could be used as functional ingredient in addition to its source of alternative proteins.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"483 ","pages":"Article 144347"},"PeriodicalIF":8.5,"publicationDate":"2025-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143831581","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}

{"title":"Mechanism of action of pulsed electric field on lactoferrin: Functional properties, structure and aggregation behavior","authors":"Yuhui Ding, Hongfang Cao, Cheng Zhang, Yanjun Tong, Caiyun Wang, Jian He, Wei Zhao, Ruijin Yang","doi":"10.1016/j.foodchem.2025.144340","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144340","url":null,"abstract":"Conventional heat treatment is the primary process causing loss of lactoferrin (LF) in dairy processing. To enhance the retention of LF and improve its functional properties, the study aimed to provide new insights into the functional properties, structure and aggregation behavior of LF under the action of pulsed electric field (PEF) with different electric field intensity (10–45 kV/cm). The results demonstrate that under appropriate electric field intensity, the LF structure can be moderately unfolded, leading to the iron-binding capacity can be increased to over 140 %, a rise in thermal stability by 1–2 °C, and enhancements in foaming and emulsification abilities to 133.6 % and 173.3 %, respectively. Furthermore, the aggregation degree of LF after PEF treatment was significantly lower than that of the pasteurized group (72 °C, 15 s). These findings provide a valuable basis for the application of PEF as an alternative to pasteurization in LF products.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"42 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143831579","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}

{"title":"Correlation of physicochemical properties and volatile profiles with microbiome diversity in cucumber during lightly-pickling in seasoning liquid","authors":"Wei Yue ,&nbsp;Zudi Li ,&nbsp;Dan Wang ,&nbsp;Pan Wang ,&nbsp;Shuang Zhao ,&nbsp;Yuanyuan Zhao ,&nbsp;Ye Liu ,&nbsp;Xiaoyan Zhao ,&nbsp;Wenting Zhao","doi":"10.1016/j.foodchem.2025.144294","DOIUrl":"10.1016/j.foodchem.2025.144294","url":null,"abstract":"<div><div>Lightly-pickled cucumber is a popular pickled product in Asian countries. However, its quality and microbial alteration during pickling and its correlation between microorganisms and quality are still unclear. Changes in physicochemical properties, volatile organic compounds (VOCs), and microbial community during lightly-pickling cucumbers in seasoning liquid and their relationships were investigated. Results showed that the hardness and fracturability decreased with pickling time, modeled by a zero-order kinetic model. The color became brown and dark as pickling extended. Sixty-four VOCs were identified and 13 aroma-active compounds were found using GC-O and odor activity values. (<em>E</em>,<em>Z</em>)-2,6-nonadienal, hexanal, and (<em>E</em>,<em>E</em>)-2,4-heptadienal were the characteristic aroma markers essential for differentiating among the samples with different pickling times. At the genus level, <em>Delftia</em> and <em>Stenotrophomonas</em> dominated in the bacterial community, and <em>Rhodotorula</em> and <em>Naganishia</em> are the dominant fungal genera. The correlation analysis revealed that one bacteria (<em>Acinetobacter</em>) and two fungi (<em>Naganishia</em> and <em>Rhodotorula</em>) were strongly related to quality loss and off-flavors in cucumbers in the late pickling process. This study provides an important reference for facilitating the quality control of lightly-pickled cucumber during processing.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"483 ","pages":"Article 144294"},"PeriodicalIF":8.5,"publicationDate":"2025-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143831580","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}

{"title":"Structure characteristics and fermentation properties of konjac oligosaccharides from konjac peel prepared by one-step fermentation with Bacillus Licheniformis BJ2022","authors":"Qiqi Wang, Songlin Liu, Tianxiang Zhu, Baifei Hu, Yuqing Huang, Yu Gao, Lei Xiong, Lu Cao, Zhigang Zhang, Hongtao Liu","doi":"10.1016/j.foodchem.2025.144332","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144332","url":null,"abstract":"Konjac peel is one of the main wastes in the processing of konjac. More effective green recycling solutions for konjac peel need to be developed. This study explored a green method for konjac oligosaccharide extraction from konjac peel, aiming to uncover the benefits of oligosaccharide preparation by <em>Bacillus licheniformis</em> (BJ2022) liquid-state fermentation. The extraction rate of fermented konjac oligosaccharides (FKO) by fermenting konjac peel in a 100 L fermentation tank reached 21.78 g/L, and the purity of the extracted oligosaccharides was 74.11 %. Pentasaccharide, hexasaccharide, and heptasaccharide were purified and separated from FKO. The oligosaccharides separated from FKO were composed of glucose and mannose connected by β-1,4-glycosidic bonds. The in vitro anaerobic fermentation experiments of gut microbiota and metabolomics analysis indicated that FKO had prebiotic activity in regulating gut microbiota and promoting the production of metabolites such as short-chain fatty acids. This study indicated that <em>Bacillus licheniformis</em> (BJ2022) one-step fermentation was a green and efficient konjac oligosaccharides production method.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"1 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143831582","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}