Food Chemistry最新文献_第7页

Development and characterization of pectin films containing nanoemulsions of the essential oil from Thymus vulgaris for preserving salami

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-05 DOI: 10.1016/j.foodchem.2025.142786

Cassia Duarte Oliveira, Maria das Graças Cardoso, Luciano de Souza, Sofia Lara Silva Vieira, Geraldo de Sousa Candido, Bruna Fernandes Andrade, Eduardo Alves, David Lee Nelson, Juliano Elvis de Oliveira, Eduardo Mendes Ramos

引用次数: 0

Nanomineralzyme as a novel sustainable class of nanozyme: Chalcopyrite-based nanozyme for the visual detection of total antioxidant capacity in citrus fruit

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-05 DOI: 10.1016/j.foodchem.2025.142769

Sameera Sh. Mohammed Ameen, Azad H. Alshatteri, Dnya A. Latif, Yousif O. Mohammad, Khalid M. Omer

{"title":"Nanomineralzyme as a novel sustainable class of nanozyme: Chalcopyrite-based nanozyme for the visual detection of total antioxidant capacity in citrus fruit","authors":"Sameera Sh. Mohammed Ameen, Azad H. Alshatteri, Dnya A. Latif, Yousif O. Mohammad, Khalid M. Omer","doi":"10.1016/j.foodchem.2025.142769","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142769","url":null,"abstract":"Chemically-synthesized Nanozymes that are widely used as alternatives to enzymes face challenges such as high precursor costs, complex preparation processes, and limited catalytic efficiency. To overcome these drawbacks, we introduce naturally derived nanozymes, nanomineralzymes, as a promising alternative, offering benefits like affordability, cost-effectiveness, and scalability. Chalcopyrite (CP, CuFeS2) was sourced from a mineral deposit, and CP nanoparticles were produced by milling. These nanoparticles exhibited strong peroxidase-like activity, achieving a low Michaelis-Menten constant using 3,3′,5,5′-tetramethylbenzidine as a substrate. Characterizations revealed the presence of cuprous, cupric, ferrous, and ferric ions in the CP mineral. The proposed mechanism involves an enhanced Fenton and Fenton-like process due to the metal ions' multi-valence states. CP nanozyme activity was inhibited to produce radicals due to hydrogen atom transfer and single electron transfer with ascorbic acid, glutathione and cysteine. The CP mineralzyme-based total antioxidant capacity probe was successfully used for detection of TAC in citrus fruits.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"27 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142929548","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

Riboflavin-mediated ultraviolet photosensitive oxidation of beef myofibrillar proteins with different storage times

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-05 DOI: 10.1016/j.foodchem.2025.142788

Liangyu Xue, Wensong Wei, Fangting Fu, Huixin Tian, Xiaojia Hu, Chunhui Zhang

{"title":"Riboflavin-mediated ultraviolet photosensitive oxidation of beef myofibrillar proteins with different storage times","authors":"Liangyu Xue, Wensong Wei, Fangting Fu, Huixin Tian, Xiaojia Hu, Chunhui Zhang","doi":"10.1016/j.foodchem.2025.142788","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142788","url":null,"abstract":"The study was designed to investigate the mechanism of Riboflavin (RF)-mediated UVA photosensitive oxidation on beef myofibrillar proteins (MP) oxidized at different storage times. To elucidate the direct relationship between RF and protein oxidation, the mechanism of action was analyzed in terms of amino acid and side chain residues, protein structure, and protein oxidative metabolism. Oxidation of MP resulted in significant changes in the levels of carbonyls, sulfhydryls, Lysine, Arginine, Threonin, and Histidine. The oxidized MP secondary structure was changed, fluorescence intensity decreased, and surface hydrophobicity increased. Metabolomics results revealed that RF-mediated UVA photosensitized oxidation is primarily mediated by Riboflavin metabolism and co-regulated with Phenylalanine metabolism. Moreover, with the increase of frozen storage time, Arginine and proline metabolism was inhibited, and the contents of creatine were significantly reduced, which exacerbated MP oxidative damage. The results provide a theoretical basis for unraveling the mechanism of RF-mediated UVA photosensitive oxidation of MP.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"21 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142929549","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

Simultaneous quantitation of pentacyclic triterpenoids in fruit peels using liquid chromatography–single quadrupole mass spectrometry

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-05 DOI: 10.1016/j.foodchem.2025.142781

Keiji Yabukawa, Ryoichi Izuchi

引用次数: 0

Discovery and solution for microplastics: New risk carriers in food

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-05 DOI: 10.1016/j.foodchem.2025.142784

Qi Zhang, Xin Wang, Yang Chen, Guangchun Song, Hao Zhang, Kunlun Huang, Yunbo Luo, Nan Cheng

引用次数: 0

Preparation, modification, characterization, and stability evaluation of 5-methyltetrahydrofolate liposomes

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-05 DOI: 10.1016/j.foodchem.2025.142792

Ziyi Meng, Xu Yan, Nima Azarakhsh, Hanying Duan, Hosahalli S. Ramaswamy, Chao Wang

{"title":"Preparation, modification, characterization, and stability evaluation of 5-methyltetrahydrofolate liposomes","authors":"Ziyi Meng, Xu Yan, Nima Azarakhsh, Hanying Duan, Hosahalli S. Ramaswamy, Chao Wang","doi":"10.1016/j.foodchem.2025.142792","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142792","url":null,"abstract":"As an essential B vitamin, folate participates in one‑carbon metabolism. The 5-methyltetrahydrofolate (5-MTHF) avoids the drawbacks associated with folic acid and native folylpolyglutamate folate in food, thereby emerging as a superior alternative to folate supplement. To enhance the stability and digestibility of 5-MTHF, nanoliposome (NL) was modified using a layer-by-layer self-assembly method with chitosan (CH) and pectin (P). Chitosan–nanoliposome (CH–NL) and pectin–chitosan–nanoliposome (P–CH–NL) were created, each featuring a core–shell structure. P–CH–NL achieved an encapsulation efficiency of 64.62 %, loading efficiency of 1.05 mg/g, and particle size of 285.86 nm. It exhibited better physical stability and 5-MTHF retention (>80 %) under various conditions, including salt and pH variations, as well as oxidative, thermal, fermentation, and UV stress. During in vitro digestion, P–CH–NL protected 5-MTHF until it was released into the small intestine. This study highlighted the application prospects of multilayer liposome-loaded 5-MTHF as a stable, highly digestible folate supplement.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"36 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142929553","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 freeze-thaw processes on the water-absorption ability and mechanical properties of hydrogel pads with chitosan/poly(vinyl alcohol) based on citrate crosslinks

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-05 DOI: 10.1016/j.foodchem.2025.142785

Lixin Chang, Baohua Kong, Qian Liu, Xin Du, Xiufang Xia

引用次数: 0

Hydrogel formed in situ through Schiff base reaction between gallic acid-grafted soybean protein isolate and oxidized dextran: Interactions, physicochemical properties, and digestive characteristics

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-05 DOI: 10.1016/j.foodchem.2025.142783

Jingwen Xu, Qi Wang, Shizhang Yan, Baokun Qi

{"title":"Hydrogel formed in situ through Schiff base reaction between gallic acid-grafted soybean protein isolate and oxidized dextran: Interactions, physicochemical properties, and digestive characteristics","authors":"Jingwen Xu, Qi Wang, Shizhang Yan, Baokun Qi","doi":"10.1016/j.foodchem.2025.142783","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142783","url":null,"abstract":"Herein, we developed multifunctional hydrogels formed between soybean protein (SPI)-gallic acid conjugate and oxidized dextran (ODex) via a Schiff base reaction. The effects of ODex on the morphology, structure, and functional properties of the hydrogels were elucidated. The results showed that the crosslinking modes in the hydrogels include hydrogen bonding, Schiff bases, Michael addition, and π-π stacking. The synergistic crosslinking of gallic acid and ODex conferred the hydrogels with an appropriate equilibrium swelling ratio, dense morphology, excellent mechanical properties, high thermal stability, and water-holding properties. When the addition of ODex was 0.8 (w/w), the hydrogel had a higher crosslinking degree (76.31 %), smaller average pore diameter (0.322 μm), and higher zero shear viscosity (748.5 mPa. s). In addition, in vitro digestion tests showed that hydrogel degradation was delayed upon increasing the degree of crosslinking, which improved the hydrogel's capacity to adsorb bile salts and control the release of curcumin. This study provides a theoretical basis for the design of high-quality protein hydrogels and other multifunctional materials suitable for various applications.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"55 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142925206","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

Insight into the effect of 4-hydroxy-2,5-dimethyl-3(2H)-furanone on the changes of off-flavors in the preparation of soy protein isolate: Potential mechanisms of their reduction

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-05 DOI: 10.1016/j.foodchem.2025.142782

Jiao Xu, Qiuming Chen, Yan Qiu, Zhaojun Wang, Maomao Zeng, Fang Qin, Jie Chen, Zhiyong He

{"title":"Insight into the effect of 4-hydroxy-2,5-dimethyl-3(2H)-furanone on the changes of off-flavors in the preparation of soy protein isolate: Potential mechanisms of their reduction","authors":"Jiao Xu, Qiuming Chen, Yan Qiu, Zhaojun Wang, Maomao Zeng, Fang Qin, Jie Chen, Zhiyong He","doi":"10.1016/j.foodchem.2025.142782","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142782","url":null,"abstract":"The effect of incorporating 4-hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol) during soy protein isolate (SPI) preparation on off-flavor compounds was investigated. Sensory evaluation revealed that furaneol addition effectively reduced undesirable attributes such as grain husk, grassy, raw bean, tofu and oil oxidation, with the most significant decrease at 2 mg/L. Flavor analysis confirmed a significant reduction in both the variety and amount of off-flavors. The release kinetics study revealed a significant increase in the release rate of off-flavors like hexanal at 70 °C after furaneol addition, suggesting its role in promoting off-flavor release. In a simulated system, the headspace concentrations of hexanal, heptanal, nonanal and (E,E)-2,4-decadienal were significantly higher after furaneol addition compared to the control. Molecular docking further demonstrated that furaneol competitively binds to the binding site of hexanal. This study introduces an innovative solution to the beany flavor issue in the soy protein industry, promoting the wider application of soy protein products.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"14 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142925240","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

Sodium hydrosulfide application induces chilling tolerance in banana fruits by enhancing antioxidant gene expression through the upregulation of the ethylene response factors MaERF53L/121L

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-05 DOI: 10.1016/j.foodchem.2025.142770

Zengxiang Lin, Wei Wei, Danling Cai, Wei Shan, Jianye Chen, Yingying Yang, Jia Si, Wangjin Lu, Guohui Zhu, Chaojie Wu, Jianfei Kuang

{"title":"Sodium hydrosulfide application induces chilling tolerance in banana fruits by enhancing antioxidant gene expression through the upregulation of the ethylene response factors MaERF53L/121L","authors":"Zengxiang Lin, Wei Wei, Danling Cai, Wei Shan, Jianye Chen, Yingying Yang, Jia Si, Wangjin Lu, Guohui Zhu, Chaojie Wu, Jianfei Kuang","doi":"10.1016/j.foodchem.2025.142770","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142770","url":null,"abstract":"Sodium hydrosulfide (NaHS), a hydrogen sulfide (H₂S) donor, effectively mitigates chilling injury (CI) in bananas; however, the underlying molecular mechanisms remain unclear. This study demonstrated that NaHS alleviates CI symptoms by activating antioxidant defense systems that reduce oxidative stress induced by CI. Transcriptomic analysis revealed 1003 differentially expressed genes in three sample groups, with enrichment in pathways related to cellular processes, metabolic activity, and secondary metabolite biosynthesis. NaHS treatment significantly upregulated seven ethylene response factors, among which MaERF53L and MaERF121L functioned as transcriptional activators. Further investigation revealed that MaERF53L and MaERF121L directly bind to the promoters of MaPOD3 and MaGSTU18, enhancing their expression as well as the antioxidant enzyme activity. These findings indicate that the activation of antioxidant genes by MaERF53L and MaERF121L is central to NaHS-induced CI mitigation in bananas, providing novel insights into the role of H₂S in reducing CI across horticultural crops.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"21 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142929550","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