Food Chemistry最新文献_第7页

Comparative multi-omics analyses uncover the distinct quality characteristics of different fish soup varieties 多组学对比分析揭示不同鱼汤品种的独特品质特征

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2024-11-12 DOI: 10.1016/j.foodchem.2024.141994

Hehe Tian, Chengzhen Nie, Xuhui Huang, Yan Guo, Beiwei Zhu, Lei Qin

引用次数: 0

Comprehensive two dimensional gas chromatography – Time of flight mass spectrometry (GC×GC-TOFMS) for the investigation of botanical origin of raw spirits 综合二维气相色谱-飞行时间质谱法（GC×GC-TOFMS）用于调查原酒的植物来源

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2024-11-12 DOI: 10.1016/j.foodchem.2024.142004

He Xi, Henryk H. Jeleń

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In vitro fermentation characteristics of fucoidan and its regulatory effects on human gut microbiota and metabolites 褐藻糖胶的体外发酵特性及其对人体肠道微生物群和代谢物的调节作用

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2024-11-12 DOI: 10.1016/j.foodchem.2024.141998

Xu Zhou, Yuyan Zhang, Li Wei, Yuhan Yang, Botao Wang, Cuiping Liu, Junying Bai, Chen Wang

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Evaluation and process monitoring of jujube hot air drying using hyperspectral imaging technology and deep learning for quality parameters 利用高光谱成像技术和深度学习对红枣热风干燥的质量参数进行评估和过程监控

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2024-11-12 DOI: 10.1016/j.foodchem.2024.141999

Quancheng Liu, Xinna Jiang, Fan Wang, Shuxiang Fan, Baoqing Zhu, Lei Yan, Yun Chen, Yuqing Wei, Wanqiang Chen

{"title":"Evaluation and process monitoring of jujube hot air drying using hyperspectral imaging technology and deep learning for quality parameters","authors":"Quancheng Liu, Xinna Jiang, Fan Wang, Shuxiang Fan, Baoqing Zhu, Lei Yan, Yun Chen, Yuqing Wei, Wanqiang Chen","doi":"10.1016/j.foodchem.2024.141999","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.141999","url":null,"abstract":"Timely and effective detection of quality attributes during drying control is essential for enhancing the quality of fruit processing. Consequently, this study aims to employ hyperspectral imaging technology for the non-destructive monitoring of soluble solids content (SSC), titratable acidity (TA), moisture, and hardness in jujubes during hot air drying. Quality parameters were measured at drying temperatures of 55 °C, 60 °C, and 65 °C. A deep learning model (CNN_BiLSTM_SE) was developed, incorporating a convolutioyounal neural network (CNN), bidirectional long short-term memory (BiLSTM), and a squeeze-and-excitation (SE) attention mechanism. The performance of PLSR, SVR, and CNN_BiLSTM_SE was compared using different preprocessing methods (MSC, Baseline, and MSC_1st). The CNN_BiLSTM_SE model, optimized for hyperparameters, outperforms PLSR and SVR in predicting jujube quality attributes. Subsequently, these best prediction models were used to predict quality attributes at the pixel level for jujube, enabling the visualization of the Spatio-temporal distribution of these parameters at different drying stages.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.8,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142599863","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

Examining the effects of processing techniques on the quality of hawk tea through liquid chromatography–tandem mass spectrometry and two-dimensional gas chromatography–time-of-flight mass spectrometry 通过液相色谱-串联质谱法和二维气相色谱-飞行时间质谱法研究加工工艺对鹰茶品质的影响

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2024-11-12 DOI: 10.1016/j.foodchem.2024.142012

Gong Feng, Jiacheng Li, Jun Liu, Rong Tan

{"title":"Examining the effects of processing techniques on the quality of hawk tea through liquid chromatography–tandem mass spectrometry and two-dimensional gas chromatography–time-of-flight mass spectrometry","authors":"Gong Feng, Jiacheng Li, Jun Liu, Rong Tan","doi":"10.1016/j.foodchem.2024.142012","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142012","url":null,"abstract":"Processing techniques are critical factors influencing the quality of hawk tea, yet systematic studies on their effects are limited. This study investigates the impact of four key processing procedures—fixation, reddening, fermentation, and compressing—using sensory evaluation, LC-MS/MS, and GC × GC-TOF-MS. Analysis identified 6951 non-volatile metabolites, including 107 marker metabolites, primarily in flavonoid synthesis and degradation pathways. Fermentation increased sweetness and richness by enhancing sugars and amino acid content, while significantly reducing flavonoid levels. Reddening improved flavor, color, and retained more beneficial flavonoids. Volatile analysis detected over 1800 compounds, including 398 volatile marker metabolites. Fermentation increased alcohols and heterocyclic compounds, reducing hydrocarbons and ketones. Additionally, 26 camphoraceous and 12 pungent aroma compounds characteristic of hawk tea were identified, and an aroma-flavor correlation map was established. By elucidating the impact of processing methods on its chemical and sensory properties, this study lays the groundwork for targeted quality control of hawk tea.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.8,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142601870","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

Survival of intact bovine whey proteins across in vivo and simulated static in vitro models of the adult gastrointestinal tract 完整牛乳清蛋白在成人胃肠道体内模型和模拟静态体外模型中的存活率

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2024-11-12 DOI: 10.1016/j.foodchem.2024.142013

Suwimon Sutantawong, Bum Jin Kim, Yunyao Qu, David C. Dallas

引用次数: 0

Ultrasound-assisted microwave vacuum drying enhances flavor release during stewing of dried shiitake mushrooms 超声波辅助微波真空干燥可提高干香菇在炖煮过程中的风味释放效果

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2024-11-12 DOI: 10.1016/j.foodchem.2024.142014

Dongkun Tu, Ye Xu, Yuxin Cheng, Yuhua Huang, Yingting Zhao, Yuting Tian

引用次数: 0

Optimizing aquasoya protein: Insights of various pre-treatments for enhancing the upcycling potential from small black bean by-product 优化水产蛋白：各种预处理方法对提高小黑豆副产品再循环潜力的启示

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2024-11-12 DOI: 10.1016/j.foodchem.2024.142029

JingChao Yu, Weon-Sun Shin

{"title":"Optimizing aquasoya protein: Insights of various pre-treatments for enhancing the upcycling potential from small black bean by-product","authors":"JingChao Yu, Weon-Sun Shin","doi":"10.1016/j.foodchem.2024.142029","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142029","url":null,"abstract":"To minimize resource waste and promote recycling, it is essential to recover nutritional components from by-products. This study aimed to optimize of Aquasoya protein (AS-P) recovery from small black bean by-products, focusing on the effects of pH adjustments, sonication, and fractionation on protein yield, solubility, and structural integrity. Alkaline treatment at pH 8.5 significantly enhanced AS-P recovery yield (77.60 %) and protein concentration (421.16 μg/mL), attributed to the increased solubility and effective removal of non-protein components. Sonication for 10 min exhibited the highest protein solubility (88.69 %) post-fractionation, indicating reduced protein aggregation. Fractionation was crucial in minimizing browning reactions and enhancing protein purity by eliminating oligosaccharides and impurities. SDS-PAGE analysis revealed distinct protein bands from alkaline treatment, while sonication resulted in lipoxygenase (LOX) protein degradation. Principal Component Analysis (PCA) emphasized that fractionation notably enhances the stability and quality of AS-P, making it as a viable ingredient for food applications.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.8,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142601898","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

Valorisation of hop leaves for their bioactive compounds: Identification and quantification of phenolics across different varieties, crop years and stages of development. 酒花叶片生物活性化合物的价值评估：不同品种、作物年份和发展阶段的酚类物质的鉴定和定量。

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2024-11-12 DOI: 10.1016/j.foodchem.2024.142005

Duncan Calvert, Tristan Dew, Arthur Gadon, Jacques Gros, David Cook

{"title":"Valorisation of hop leaves for their bioactive compounds: Identification and quantification of phenolics across different varieties, crop years and stages of development.","authors":"Duncan Calvert, Tristan Dew, Arthur Gadon, Jacques Gros, David Cook","doi":"10.1016/j.foodchem.2024.142005","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142005","url":null,"abstract":"Hop leaves, a by-product from hop cone harvesting, contain phenolic compounds of potential value for food or beverage applications. However, the abundant phenolics in hop leaves remain largely unquantified. This study quantified phenolics in hop leaves over two crop years, for three commercially significant varieties, at different developmental stages post-flowering. Ethanolic hop extracts were characterised using LC-ESI-qTOF-MS/MS and HPLC-DAD for the annotation and quantification of phenolics and bitter resins. Hop leaf phenolic profile exhibited considerable structural diversity, differing significantly from that of respective cones. Kaempferol/quercetin 3-O-glycosides and chlorogenic acids were the most abundant sub-groups with phenolic acids, procyanidins, prenylflavonoids and bitter resins also present. Phenolic profile was mainly variety-dependent with some crop year and developmental effects. Flavonol 3-O-glycosides were the main compounds driving varietal differences. Findings demonstrate the structural diversity and high concentrations of phenolic compounds in hop leaf extracts and their potential as a source of bioactives for valorisation.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.8,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142601869","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

Production and application of inulinase by new isolates of Aspergillus welwitschiae from fermented peach-palm waste for the production of fructooligosaccharides 从发酵的桃棕榈废料中分离出的韦氏曲霉新菌株生产菊粉酶及其在果寡糖生产中的应用

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2024-11-12 DOI: 10.1016/j.foodchem.2024.141978

Emanuelle Santos de Carvalho Cardoso, Nívea Queiroz Martins, Raquel Araújo Azevedo, Lucas Sousa Palmeira, Gabriel Quintanilha-Peixoto, Bruno Andrade, Mateus Pereira Flores Santos, Ana Paula Trovatti Uetanabaro, Erik Galvão Paranhos da Silva, Aristóteles Góes-Neto, Andréa Miura da Costa

{"title":"Production and application of inulinase by new isolates of Aspergillus welwitschiae from fermented peach-palm waste for the production of fructooligosaccharides","authors":"Emanuelle Santos de Carvalho Cardoso, Nívea Queiroz Martins, Raquel Araújo Azevedo, Lucas Sousa Palmeira, Gabriel Quintanilha-Peixoto, Bruno Andrade, Mateus Pereira Flores Santos, Ana Paula Trovatti Uetanabaro, Erik Galvão Paranhos da Silva, Aristóteles Góes-Neto, Andréa Miura da Costa","doi":"10.1016/j.foodchem.2024.141978","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.141978","url":null,"abstract":"Microbial inulinase enzymes have a number of applications in biotechnology. In this study, new strains of Aspergillus welwitschiae were investigated as producers of inulinases and their endo- and exo-inulases were characterized in silico and their protein modeling was performed. The inulinase production by A. welwitschiae employing the Dohelert method to assess the interaction between temperature and cultivation humidity, resulted in a fourfold increase in activity. The optimal temperature and humidity were 25–27 °C and 75–82 %, respectively. The enzyme exhibited optimal activity at a pH of 3.5 and at 60 °C. The hydrolysis of the sisal root yielded 272 mg/g of reducing sugars and oligosaccharides. Our in silico experiments predicted 10 well-validated structures of endo- (5) and exo-inulinases (5) from A. welwitschiae. The notable activity of these inulinases on inulin highlights their potential for the treatment of agro-industrial residues with the objective of producing high-value added products.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.8,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142601872","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