Food Chemistry最新文献_第7页

Digestion and gut microbiota catabolism of (poly)phenols from radish microgreens grown under different lights 不同光照下萝卜微绿中多酚的消化和肠道微生物分解代谢

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-09-28 DOI: 10.1016/j.foodchem.2025.146521

Marta Silva , José Fernando Rinaldi de Alvarenga , Lorena Sánchez-Martínez , Pedro Mena , Daniele Del Rio , Olga Viegas , Miguel A. Faria , Letizia Bresciani , Isabel M.P.L.V.O. Ferreira

{"title":"Digestion and gut microbiota catabolism of (poly)phenols from radish microgreens grown under different lights","authors":"Marta Silva , José Fernando Rinaldi de Alvarenga , Lorena Sánchez-Martínez , Pedro Mena , Daniele Del Rio , Olga Viegas , Miguel A. Faria , Letizia Bresciani , Isabel M.P.L.V.O. Ferreira","doi":"10.1016/j.foodchem.2025.146521","DOIUrl":"10.1016/j.foodchem.2025.146521","url":null,"abstract":"<div><div>Radish microgreens contain (poly)phenols, whose fate after gastrointestinal digestion remains largely unknown. This study investigated the <em>in vitro</em> digestion and colonic fermentation of two radish microgreen (<em>Raphanus sativus</em> L.) cultivars, Daikon and Red Rambo, grown under different lights in vertical farming, exploring how cultivar and light influence (poly)phenol catabolism. After digestion, most (poly)phenols remained in the residual fraction, which was subjected to microbial fermentation, resulting in a large set of catabolites. Cultivar differences outweighed the effects of light treatments, as Red Rambo retained twice the (poly)phenols of Daikon, influencing fermentation outcomes. 4′-Hydroxy-3′,5′-dimethoxycinnamoyl malate and sinapoyl choline dominated both cultivars, while flavonoids and anthocyanins in Red Rambo contributed with further complexity. Microbiota-derived catabolites included low molecular weight compounds such as 3-(3′,4′-dihydroxyphenyl)propanoic and 3-(4′-hydroxy-3′-methoxyphenyl)propanoic acids, along with 4′-hydroxy-3′,5′-dimethoxycinnamic, 4′-hydroxy-3′-methoxycinnamic, 4′-hydroxycinnamic, and 3-(4′-hydroxyphenyl)propanoic acids. Hypothesised catabolic pathways were outlined, with 4′-hydroxy-3′,5′-dimethoxycinnamoyl malate and sinapoyl choline microbial catabolism being outlined for the first time.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"495 ","pages":"Article 146521"},"PeriodicalIF":9.8,"publicationDate":"2025-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145183212","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

Carbon dots from thermally processed Spirulina: Properties, biodistribution and cytotoxicity 热处理螺旋藻的碳点：性质、生物分布和细胞毒性

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-28 DOI: 10.1016/j.foodchem.2025.146537

Shihu Yang, Han Gao, Siyu Pang, Jianxun Gao, Jingjing He, Yingjie Wang, Dai Cheng

{"title":"Carbon dots from thermally processed Spirulina: Properties, biodistribution and cytotoxicity","authors":"Shihu Yang, Han Gao, Siyu Pang, Jianxun Gao, Jingjing He, Yingjie Wang, Dai Cheng","doi":"10.1016/j.foodchem.2025.146537","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146537","url":null,"abstract":"Foodborne carbon dots (FCDs) are ubiquitous nanoparticles in thermally processed foods that have received attention for potential health risks. Herein, FCDs were extracted from <em>Spirulina</em> by hydrothermal (H-FCDs) and microwave (M-FCDs) methods, and their properties, biodistribution, and biotoxicity were explored. The results showed that H-FCDs had higher nitrogen content, quantum yield, fluorescence stability, and smaller molecular weight than M-FCDs. <em>In vivo</em> experiments indicated that FCDs could distribute in intestine, kidney, liver, and brain of mice, but caused no obvious acute toxicity at 2 g/kg. <em>In vitro</em> studies showed that FCDs were internalized by HT29 and C6 cells, inducing oxidative stress, disrupting Ca<sup>2+</sup> homeostasis, and mitochondrial membrane potential. Besides, compared with M-FCDs, H-FCDs significantly upregulated Bax, downregulated Bcl-2, promoted the release of Cyt-C, and activated Caspase-3, thereby inducing apoptosis in HT29 cells. These findings provide insights for the potential health risks of FCDs in thermally processed <em>Spirulina</em> foods.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"118 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145183174","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

Non-ionic microemulsion extraction and in situ cloud point liquid-liquid microextraction of flavonoids and carotenoids from functional food 功能性食品中黄酮类和类胡萝卜素的非离子微乳萃取及原位浊点液-液微萃取

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-09-28 DOI: 10.1016/j.foodchem.2025.146570

Qian-Xue Shen , Yan-Hua Jiao , Ting-Hong Fei , Jun Cao , Li-Hong Ye

引用次数: 0

Apple peel fermentation by Lactobacillus plantarum: Phytochemical transformations and enhanced abilities against inhibition of advanced glycation end products 植物乳杆菌发酵苹果皮：植物化学转化和增强抗晚期糖基化终产物抑制能力

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-28 DOI: 10.1016/j.foodchem.2025.146567

Muhammad Nawaz, Hafiz Muhammad Rizwan, Zia Ud Din Momand, Irfan Ullah, Jiayi He, Qian Zhou, Mingfu Wang

{"title":"Apple peel fermentation by Lactobacillus plantarum: Phytochemical transformations and enhanced abilities against inhibition of advanced glycation end products","authors":"Muhammad Nawaz, Hafiz Muhammad Rizwan, Zia Ud Din Momand, Irfan Ullah, Jiayi He, Qian Zhou, Mingfu Wang","doi":"10.1016/j.foodchem.2025.146567","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146567","url":null,"abstract":"Apple peel, a byproduct of apple processing or consumption, is often discarded, contributing to environmental pollution and a considerable loss of valuable bioresources. This study explored the health-promoting potential of apple peel through fermentation with <em>Lactobacillus plantarum</em> ATCC14917. Our previous study indicated that this strain could increase the in vitro antioxidant activity of apple juice. In this study, we examined the phytochemical changes of apple peel extract (APe) fermented by <em>Lactobacillus plantarum</em> ATCC14917, as well as evaluating its beneficial effects against advanced glycation end products (AGEs)-induced cellular responses. In particular, the primary phytochemicals were identified as chlorogenic acid, rutin, isoquercitrin, quercetin-3-xyloside, and quercitrin in APe. After fermentation by <em>L. plantarum</em> ATCC14917, APe exhibited changes in phytochemical content, as well as induced pronounced anti-inflammatory and antioxidant activities. Notably, fermentation increased the levels of quercitrin and quercetin-3-xyloside, while slightly decreased the levels of chlorogenic acid, rutin, and isoquercitrin. The highest antioxidant activities were observed in APe at a concentration of 2.0 mg/mL after 72 h of fermentation (F-APe). Furthermore, F-APe significantly reduced the ROS level and inflammatory responses in RAW 264.7 cells by modulating RAGE/MAPKs/NF-κB signaling pathway, demonstrating enhanced potentials compared to non-fermented APe (NF-APe). Collectively, our findings provide the first evidence that <em>L. plantarum</em> ATCC14917 fermentation specifically converts apple peel waste into bioactive compounds with enhanced beneficial effects, offering a novel strategy for the prevention and management of diseases linked to AGEs.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"24 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145183175","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

Geographical differentiation of onions (Allium cepa) cultivated in South Korea revealed by untargeted metabolomics and chemometric analysis 通过非靶向代谢组学和化学计量学分析揭示了韩国种植的洋葱（Allium cepa）的地理分化

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-09-28 DOI: 10.1016/j.foodchem.2025.146568

Hyemi Jang , Mira Choi , Seung-Hyun Choi , Yeon-Sik Bong , Kyoung-Soon Jang

{"title":"Geographical differentiation of onions (Allium cepa) cultivated in South Korea revealed by untargeted metabolomics and chemometric analysis","authors":"Hyemi Jang , Mira Choi , Seung-Hyun Choi , Yeon-Sik Bong , Kyoung-Soon Jang","doi":"10.1016/j.foodchem.2025.146568","DOIUrl":"10.1016/j.foodchem.2025.146568","url":null,"abstract":"<div><div>Onions (<em>Allium cepa</em>) are widely cultivated in South Korea, yet region-specific metabolomic profiles remain underexplored. To address this gap, we conducted untargeted metabolomic profiling of ethanol extracts from onions collected at 56 cultivation sites using UPLC-TIMS-QTOF MS. The analysis detected 2339 (positive mode) and 1350 (negative mode) molecular features, among which 242 compounds were annotated through spectral library matching. To extend coverage beyond the limited annotated fraction, accurate mass-based formula prediction identified 1992 unique molecular formulas, which were subsequently used for molecular classification and index analysis. Multivariate clustering revealed consistent separation into Central–Southwestern (CSW) and Southeastern (SE) chemotypes, with SE onions enriched in lipid-like metabolites and higher H/C ratios, while CSW onions contained more indoles and organoheterocyclic compounds with elevated AI<sub>mod</sub> and DBE values. Network analysis further highlighted region-specific enrichment of antioxidant and anti-inflammatory metabolites. Despite these regional differences, phenolic glycosides such as quercetin and kaempferol derivatives were consistently abundant across all samples. Collectively, these findings expand knowledge of onion metabolome diversity in South Korea and demonstrate the potential of metabolomic fingerprinting for both nutraceutical evaluation and geographical origin authentication.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"495 ","pages":"Article 146568"},"PeriodicalIF":9.8,"publicationDate":"2025-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145183214","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

Characterization of the effects of high voltage pulsed electric field treatment on milk fat globule membrane proteins and phospholipid based on 31P NMR and 4D-DIA quantitative proteomics 基于31P NMR和4D-DIA定量蛋白质组学表征高压脉冲电场处理对乳脂球膜蛋白和磷脂的影响

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-09-28 DOI: 10.1016/j.foodchem.2025.146515

Xiankang Fan , Jia Tang , Yufei Chu , Yi Wang , Pengjie Wang , Hao Zhang , Jie Luo

{"title":"Characterization of the effects of high voltage pulsed electric field treatment on milk fat globule membrane proteins and phospholipid based on 31P NMR and 4D-DIA quantitative proteomics","authors":"Xiankang Fan , Jia Tang , Yufei Chu , Yi Wang , Pengjie Wang , Hao Zhang , Jie Luo","doi":"10.1016/j.foodchem.2025.146515","DOIUrl":"10.1016/j.foodchem.2025.146515","url":null,"abstract":"<div><div>The milk fat globule membrane (MFGM) promotes brain development in newborns, although its extraction and recovery have been challenging. This study investigated the effects of high-voltage pulsed electric field (PEF) treatment on MFGM proteins and phospholipids. The results demonstrated that PEF treatment significantly reduced the particle size of milk fat globules, increased the absolute zeta potential value, and improved microstructure stability. Compared with pasteurization, PEF (35 kv/cm for 40 times) treatment significantly increased protein (XO/XDH, BTN, PAS6/7, and ADRP) and phospholipids (phosphatidylcholine, phosphatidylinositol phosphatidylserine, and phosphatidylethanolamine) content (0.94 ± 0.01 g/100 mL and 273.40 ± 4.60 mg/kg) and the recovery (67.35 ± 0.13 % and 96.47 ± 1.60 %) in MFGM. This improvement may result from the non-thermal PEF treatment altering MFGM permeability during sterilization, thereby reducing the adsorption of casein and whey proteins. Proteomic and <sup>31</sup>P NMR further supported these findings. This study provides critical insights for MFGM extraction and application.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"495 ","pages":"Article 146515"},"PeriodicalIF":9.8,"publicationDate":"2025-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145183330","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

Mitigation or promotion: The role of phenols and plant extracts in acrylamide formation 缓解或促进：酚类和植物提取物在丙烯酰胺形成中的作用

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-28 DOI: 10.1016/j.foodchem.2025.146569

Laura Becker, Eva Hölzle, Panagiotis Steliopoulos, Thomas M. Amrein, Maurus Biedermann, Katharina A. Scherf, Michael Granvogl, Claudia Oellig

{"title":"Mitigation or promotion: The role of phenols and plant extracts in acrylamide formation","authors":"Laura Becker, Eva Hölzle, Panagiotis Steliopoulos, Thomas M. Amrein, Maurus Biedermann, Katharina A. Scherf, Michael Granvogl, Claudia Oellig","doi":"10.1016/j.foodchem.2025.146569","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146569","url":null,"abstract":"The effects of different phenols (10<sup>−4</sup>−1 mmol) on acrylamide were evaluated in two Maillard reaction model systems (low-moisture and aqueous). High additions of most phenols decreased acrylamide, while tyrosol did not. Low additions rather increased acrylamide levels, particularly under low-moisture conditions. A pH-focused model revealed that some phenols lowered acrylamide levels in addition to pH and that the initial pH strongly influenced their impact: at pH 5, ellagic acid and ferulic acid lowered acrylamide levels in addition to pH, while at pH 8, the effect was diminished or even reversed for ferulic acid. Oxidation of phenols and their degradation products could account for these observations. Moreover, commercial plant extracts were evaluated for acrylamide mitigation. All extracts were also sources for acrylamide formation despite being a source of phenolic compounds. Nonetheless, green tea extract reduced acrylamide levels. Altogether, different factors have to be considered for acrylamide mitigation with phenolic ingredients.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"5 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145183211","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

Utilisation of yeast biomass to stabilise oil-in-water emulsions 利用酵母生物质稳定水包油乳状液

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-28 DOI: 10.1016/j.foodchem.2025.146572

Sowmya Narsipur, Qifei He, Ben Kew, Célia Ferreira, Anwesha Sarkar

{"title":"Utilisation of yeast biomass to stabilise oil-in-water emulsions","authors":"Sowmya Narsipur, Qifei He, Ben Kew, Célia Ferreira, Anwesha Sarkar","doi":"10.1016/j.foodchem.2025.146572","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146572","url":null,"abstract":"This study aimed to understand the role of yeast biomass in stabilising oil-in-water emulsions. Three food-grade yeast strains (<em>Saccharomyces cerevisiae</em> (SC), non-conventional strains of yeast (NC<sub>1</sub> and NC<sub>2</sub>)) were cultured using batch fermentation to obtain their biomass (size range 1–10 μm) and were used to stabilise 5–20 wt% oil-in-water emulsions. The oil-in-water emulsions, stabilised by biomass demonstrated varying stabilisation capacities, with SC preventing droplet coalescence for four weeks with mean droplet size (D [4,3]) ~ 12 μm whilst emulsions made using NC<sub>1</sub> or NC<sub>2</sub> showed rapid coalescence within a week. Washing of the SC biomass resulted in emulsion destabilisation and increase of interfacial tension of the <em>n</em>-tetradecane/water interface, associated with removal of loosely-bound proteins associated with the cells. In summary, our findings pinpoints the potential contribution from other surface-active agents such as surface/ secreted proteins in the SC biomass stabilising the emulsions droplets rather than a <em>true</em> Pickering stabilisation.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"4 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145183213","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

In-situ synthesis and evaluation of Curdlan-based SeNPs composite hydrogel: effect of stability and sustained release 基于curdlan的SeNPs复合水凝胶的原位合成与评价：稳定性和缓释效果

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-09-28 DOI: 10.1016/j.foodchem.2025.146553

Xingyan Wang , Xiaoying Liu , Yifan Miao , Debao Niu , Er-fang Ren , Yuting Li , Siru Liao , Shan Chen

{"title":"In-situ synthesis and evaluation of Curdlan-based SeNPs composite hydrogel: effect of stability and sustained release","authors":"Xingyan Wang , Xiaoying Liu , Yifan Miao , Debao Niu , Er-fang Ren , Yuting Li , Siru Liao , Shan Chen","doi":"10.1016/j.foodchem.2025.146553","DOIUrl":"10.1016/j.foodchem.2025.146553","url":null,"abstract":"<div><div>This study used Curdlan (CUR) hydrogels as templates to stabilize selenium nanoparticles (SeNPs), focusing on their stabilization mechanisms, storage stability, release behavior, and digestive stability. Results showed that CUR-stabilized SeNPs were spherical, uniformly dispersed, and had an average size of 36.0 ± 2.5 nm. Increasing CUR concentration improved the system's water-holding capacity, reduced porosity, and formed a denser network structure, which helped stabilize the SeNPs. Fourier-transform infrared (FT-IR) and rheological analysis indicated that hydrogen bonds contributed significantly to SeNPs stability. The optimal network structure formed at 4 % CUR concentration. At 4 °C, the SeNPs remained uniformly dispersed for 120 days with an average size of 36.0 ± 0.5 nm. The CUR/SeNPs hydrogel showed sustained release, increasing from 1.68 % in simulated gastric fluid to 18.19 % in intestinal fluid. The release behavior conforms to the Korsmeyer-Peppas model. Moreover, CUR/SeNPs hydrogel effectively scavenges DPPH radicals, and its efficiency increases with the amount of released selenium.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"495 ","pages":"Article 146553"},"PeriodicalIF":9.8,"publicationDate":"2025-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145183328","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

A novel reversible-responsive ratiometric fluorometry based on an anthracene-based imidazolium ionic liquid and Eu3+-based lanthanide coordination polymers for selective sensing tetracycline in foods and waters 一种基于蒽基咪唑离子液体和Eu3+基镧系配位聚合物的新型可逆响应比例荧光法，用于选择性检测食物和水中的四环素

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-09-27 DOI: 10.1016/j.foodchem.2025.146551

Xiaoqi Jiang , Jingcheng Huang , Mengting Li , Linjin Li , Yinuo Chen , Jiangfei Chen , Junlun Zhu , Xuedong Wang , He Mei

{"title":"A novel reversible-responsive ratiometric fluorometry based on an anthracene-based imidazolium ionic liquid and Eu3+-based lanthanide coordination polymers for selective sensing tetracycline in foods and waters","authors":"Xiaoqi Jiang , Jingcheng Huang , Mengting Li , Linjin Li , Yinuo Chen , Jiangfei Chen , Junlun Zhu , Xuedong Wang , He Mei","doi":"10.1016/j.foodchem.2025.146551","DOIUrl":"10.1016/j.foodchem.2025.146551","url":null,"abstract":"<div><div>Detecting tetracyclines' (TC) residues is of great significance for evaluating the food and environmental safety. Herein, we pioneered a reversible-responsive ratiometric fluorometry by integrating the red fluorescence of Eu<sup>3+</sup>/GMP lanthanide coordination polymers (Eu<sup>3+</sup>/GMP LCPs) with the blue fluorescence of an anthracene-based imidazolium ionic liquid (ABIIL). In the presence of TC, the fluorescence of ABIIL was quenched by TC via the inner-filter effect and photoinduced electron-transfer process, but that of Eu<sup>3+</sup>/GMP LCPs was enhanced owing to the antenna effect between Eu<sup>3+</sup> and TC. Based on the reversible variations of the fluorescence signals, a fluorescent assay based on ABIIL-Eu<sup>3+</sup>/GMP LCPs was engineered to detect TC with satisfactory sensitivity and selectivity. A good linearity for TC was acquired from 0 to 50 μM with the detection limit of 3.0 nM and the significant color changes. Therefore, the assay was a promising approach for the visual detection of TC in complex media</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"495 ","pages":"Article 146551"},"PeriodicalIF":9.8,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145183217","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