Food Chemistry最新文献_第6页

The role of lactate in meat beyond pH regulation: A study on lactylation and its effects on meat metabolism 乳酸盐在肉类中pH调节以外的作用：乳酸化及其对肉类代谢影响的研究

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-05-31 DOI: 10.1016/j.foodchem.2025.144975

Xiangfei Liu, Ying Xu, Xinran Zhao, Yuqiang Bai, Chi Ren, Xin Li, Chengli Hou, Dequan Zhang

引用次数: 0

In vitro simulated digestion and fermentation characteristics of pumpkin polysaccharides and their effects on the human gut microbiota 体外模拟南瓜多糖的消化发酵特性及其对人体肠道菌群的影响

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-05-31 DOI: 10.1016/j.foodchem.2025.144976

Kejuan Li , Chun Wang , Jiajun Li , Hongyuan Cao , Qi Li , Lihong Ge , Yuanting Zhu , Yuzhi Miao , Chen Xia , Changbin Lin

{"title":"In vitro simulated digestion and fermentation characteristics of pumpkin polysaccharides and their effects on the human gut microbiota","authors":"Kejuan Li , Chun Wang , Jiajun Li , Hongyuan Cao , Qi Li , Lihong Ge , Yuanting Zhu , Yuzhi Miao , Chen Xia , Changbin Lin","doi":"10.1016/j.foodchem.2025.144976","DOIUrl":"10.1016/j.foodchem.2025.144976","url":null,"abstract":"<div><div>Although pumpkin polysaccharides have numerous health benefits, limited studies have investigated the impact of pumpkin polysaccharide digestion and fermentation characteristics on its biological activity. Herein, pumpkin polysaccharides (PPs) were subjected to simulated saliva–gastric–small intestinal digestion, followed by <em>in vitro</em> fermentation using healthy human faecal microbiota. Results indicate that PPs, acidic heteropolysaccharide with a molecular weight of 2.93 × 10<sup>2</sup> kDa, mainly composed glucose and D–galacturonic acid and remained stable under simulated salivary and gastric conditions; however, they slightly degraded during intestinal digestion. During <em>in vitro</em> faecal fermentation, PPs stimulated the production of short–chain fatty acids, particularly acetic acid, which lowered pH, promoted the abundance of beneficial bacteria such as <em>Lactobacillus</em>, and inhibited harmful bacteria such as <em>Escherichia–Shigella</em> and <em>Phascolarctobacterium</em>. PICRUSt analysis suggested that the gut microbiota regulation of PPs was linked to metabolic pathways and amino acid biosynthesis, indicating the potential prebiotic properties and health benefits of PPs.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"489 ","pages":"Article 144976"},"PeriodicalIF":8.5,"publicationDate":"2025-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144188879","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

Specific dual-mode fluorometric and colorimetric detection of nitrite based on oxidase-like activity of carbon dots/iron alkoxide composite 基于碳点/醇氧化铁复合材料类氧化酶活性的亚硝酸盐特异性双模荧光比色检测

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-05-30 DOI: 10.1016/j.foodchem.2025.144980

Dingfeng Wang , Liwei Gao , Xinru Liu , Linfan Wang , Ting Zhang , Guoqiang Guo , Hongxing He , Da Chen

{"title":"Specific dual-mode fluorometric and colorimetric detection of nitrite based on oxidase-like activity of carbon dots/iron alkoxide composite","authors":"Dingfeng Wang , Liwei Gao , Xinru Liu , Linfan Wang , Ting Zhang , Guoqiang Guo , Hongxing He , Da Chen","doi":"10.1016/j.foodchem.2025.144980","DOIUrl":"10.1016/j.foodchem.2025.144980","url":null,"abstract":"<div><div>Trace detection of nitrite in food has gained increasing attention due to its connection with biological and environmental processes. Herein, a dual-mode fluorometric/colorimetric sensor is established for nitrite detection by combining the oxidase-like activity of iron alkoxide (IA) with the bimodal excitation properties of nitrogen-doped carbon dots (N-CDs). IA oxidizes the colorless 3,3′,5,5′-tetramethylbenzidine into blue-colored 3,3′,5,5′-tetramethylbenzidine oxide. Subsequently, nitrite further triggers a diazotization reaction, resulting in a color change from blue to green. Simultaneously, the fluorescence intensity of N-CDs at 470 nm decreases significantly, while the signal at 371 nm remains nearly unchanged, owing to the localized inner filter effect. Satisfactory results are attained with low limits of detection of 49 nM in the fluorometric mode and 73 nM in the colorimetric mode. Furthermore, an intelligent lateral flow assay platform is established for the visual detection of nitrite. Therefore, this work provides innovative guidance for nitrite detection in food safety.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"489 ","pages":"Article 144980"},"PeriodicalIF":8.5,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144183726","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

The role of amino acids in delaying the pulp breakdown of litchi fruit during postharvest storage 氨基酸在荔枝果实采后贮藏中延缓果肉分解的作用

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-30 DOI: 10.1016/j.foodchem.2025.144977

Lei Wei, Ziming You, Ping Liu, Hong Zhu, Xuewu Duan, Yueming Jiang, Ze Yun

引用次数: 0

Development of a novel benzothiazole-based fluorescent and gel-based sensor with enhanced visual discrimination and stability 基于苯并噻唑的新型荧光和凝胶传感器的开发，具有增强的视觉识别和稳定性

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-30 DOI: 10.1016/j.foodchem.2025.144930

Nan Wang, Yi-Miao Zhang, Zheng-Xing Zeng, Lu Wang, Hou-Qi Ning, Zhou-Yu Wang, Xiao-Qi Yu

{"title":"Development of a novel benzothiazole-based fluorescent and gel-based sensor with enhanced visual discrimination and stability","authors":"Nan Wang, Yi-Miao Zhang, Zheng-Xing Zeng, Lu Wang, Hou-Qi Ning, Zhou-Yu Wang, Xiao-Qi Yu","doi":"10.1016/j.foodchem.2025.144930","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144930","url":null,"abstract":"Here, we present <strong>BTPC-Ta</strong>, a benzothiazole-based fluorescent sensor enabling ultrasensitive detection of biogenic amines (spermine/cadaverine: 0.1 nM) through visible colorimetric transitions (red-to-blue). Supported by DFT calculations, HRMS, and NMR analyses, the sensing mechanism involves structural reorganization upon analyte binding. To address traditional limitations, we engineered <strong>PD@Ta</strong>—a gel-based platform that enhances stability while maintaining sensitivity by optimizing the solvent environment. Applied to real-time shrimp spoilage monitoring, <strong>PD@Ta</strong> demonstrated quantitative correlations between reaction time, total volatile basic nitrogen (TVB-N) levels, and R/G/B chromaticity values (R<sup>2</sup> = 0.98). This portable system combines naked-eye readability with smartphone-compatible signal digitization, achieving rapid discrimination among six biogenic amines. The integration of theoretical modeling, material innovation, and practical validation establishes a robust methodology for food safety control, offering ~nM detection limits and operational stability exceeding 30 days. This study provides an innovative, efficient, and stable method for food safety testing.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"35 1","pages":"144930"},"PeriodicalIF":8.8,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144183990","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

Solid-state fermentation of avocado seed by aspergillus oryzae and aspergillus awamori: Effects on nutritional composition, antioxidant activity, and volatile compounds 米曲霉和青曲霉固态发酵牛油果种子：对营养成分、抗氧化活性和挥发性化合物的影响

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-05-30 DOI: 10.1016/j.foodchem.2025.144990

Juliana Villasante , Arnau Vilas-Franquesa , Vincenzo Fogliano

{"title":"Solid-state fermentation of avocado seed by aspergillus oryzae and aspergillus awamori: Effects on nutritional composition, antioxidant activity, and volatile compounds","authors":"Juliana Villasante , Arnau Vilas-Franquesa , Vincenzo Fogliano","doi":"10.1016/j.foodchem.2025.144990","DOIUrl":"10.1016/j.foodchem.2025.144990","url":null,"abstract":"<div><div>The evolution of phenolic contents and antioxidant activities during solid-state fermentation of avocado seed by <em>Aspergillus oryzae</em> and <em>Aspergillus awamori</em> was investigated. The effect of fermentation time on fat and protein content, and volatile compounds in the avocado seed was also studied. Results showed that total phenolic amounts increased by over 12 % after 72 h of solid-state fermentation with <em>A. awamori.</em> The flavonoid content also increased during fermentation while the opposite occurred with the tannin content. The radical scavenging activity and the concentration of 3,4-dihydroxybenzoic acid were significantly enhanced after fermentation compared to the control. The results demonstrated that solid-state fermentation increased the total fat content of avocado seeds, specifically of the alpha-linolenic acid content. A total of 42 volatile compounds were found in all the samples, some of which increased after fermentation. These findings provide valuable insights for the future development of novel avocado seed products with enhanced functionality.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"489 ","pages":"Article 144990"},"PeriodicalIF":8.5,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144183731","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

The multifunctional role of hydrocolloids in modulating retrogradation, starch hydrolysis, and the gut microbiota 水胶体在调节降解、淀粉水解和肠道微生物群中的多功能作用

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-05-30 DOI: 10.1016/j.foodchem.2025.144974

Xikun Lu , Supaluck Kraithong , Atiruj Theppawong , Yonghong Liu , Papungkorn Sangsawad , Nasuha Bunyameen , Suyong Lee

{"title":"The multifunctional role of hydrocolloids in modulating retrogradation, starch hydrolysis, and the gut microbiota","authors":"Xikun Lu , Supaluck Kraithong , Atiruj Theppawong , Yonghong Liu , Papungkorn Sangsawad , Nasuha Bunyameen , Suyong Lee","doi":"10.1016/j.foodchem.2025.144974","DOIUrl":"10.1016/j.foodchem.2025.144974","url":null,"abstract":"<div><div>Hydrocolloids are hydrophilic long-chain polymers used in food systems for thickening, gelling, and stabilizing. They significantly influence starch retrogradation, hydrolysis, and gut microbiota modulation, with both beneficial and detrimental outcomes. These effects depend on factors such as hydrocolloid type, concentration, interactions with starch, and environmental conditions like temperature and processing methods. Some hydrocolloids inhibit starch retrogradation by disrupting amylose recrystallization, while others promote retrogradation under certain conditions. They can also alter starch hydrolysis by modifying enzyme accessibility to starch granules, either decelerating or accelerating digestion. Moreover, hydrocolloids act as fermentable fibers, supporting the growth of beneficial gut bacteria, which may influence metabolic processes. Despite significant progress, the complexity of these interactions remains incompletely understood, as effects vary with individual microbiota compositions. This review explores the mechanisms by which hydrocolloids modulate starch behaviors and gut microbiota, synthesizing current literature and identifying future research directions to address existing knowledge gaps.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"489 ","pages":"Article 144974"},"PeriodicalIF":8.5,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144183963","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

Regulating the gel structure and digestive function of myofibrillar protein: The distinct roles of pre-hydrated curdlan and β-glucan 调节肌原纤维蛋白的凝胶结构和消化功能：预水合凝乳蛋白和β-葡聚糖的独特作用

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-30 DOI: 10.1016/j.foodchem.2025.144981

Shuai Jiang, Rongyu Yan, Fan Mo, Qian Liu, Ling Jiang

引用次数: 0

DPP-IV inhibitory peptides from highland barley via machine learning and multi-scale validation 通过机器学习和多尺度验证从青稞中提取DPP-IV抑制肽

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-05-30 DOI: 10.1016/j.foodchem.2025.144979

Xin Bao , Yiyun Zhang , Liyang Wang , Zijian Dai , Rong Li , Kefan Wei , Jiaqian Cao , Qingyu Zhao , Qun Shen , Yong Xue

{"title":"DPP-IV inhibitory peptides from highland barley via machine learning and multi-scale validation","authors":"Xin Bao , Yiyun Zhang , Liyang Wang , Zijian Dai , Rong Li , Kefan Wei , Jiaqian Cao , Qingyu Zhao , Qun Shen , Yong Xue","doi":"10.1016/j.foodchem.2025.144979","DOIUrl":"10.1016/j.foodchem.2025.144979","url":null,"abstract":"<div><div>Highland barley has shown potential in regulating blood glucose and may serve as a natural source of dipeptidyl peptidase-IV (DPP-IV) inhibitors. In this study, machine learning (Gradient Boosting Decision Trees) and virtual screening were employed to identify DPP-IV inhibitory peptides from highland barley protein. Three candidate peptides (FPQPQ, FPRPF, and YGGWN) had IC<sub>50</sub> of 675.47, 766.80, and 281.76 μM, respectively. FPQPQ and FPRPF are competitive DPP-IV inhibitors, whereas YGGWN is a non-competitive inhibitor. Their inhibitory mechanisms were investigated through molecular docking, and molecular dynamics simulations. Network pharmacology was applied to reveal their multitarget and multipathway antihyperglycaemic activities in vivo. This integrated approach enabled efficient and precise screening of bioactive peptides and provided mechanistic insights into their inhibitory effects. The findings demonstrate the potential of these peptides in glucose regulation and support the development of functional foods based on highland barley protein.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"489 ","pages":"Article 144979"},"PeriodicalIF":8.5,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144183964","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

Investigation of the impact of characteristic volatiles in head distillate on wine spirit's aroma perception through integrated sensory methods 采用综合感官方法研究头馏物中特征挥发物对葡萄酒香气感知的影响

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-30 DOI: 10.1016/j.foodchem.2025.144944

Xiaofeng Xiang, Haoen Cai, Jun Shi, Zuxi Liu, Guangfeng Wu, Penghui Zhou, Jin Li, Ying Shi, Changqing Duan, Yibin Lan

引用次数: 0