Food Chemistry最新文献_第7页

Effects of light-shielding treatment on the quality and flavor of 'Ziyan' tea wine during storage: Insights from color, taste, and aroma. 遮光处理对紫燕茶酒贮藏品质及风味的影响：从色、味、香三个方面分析。

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-09-01 Epub Date: 2026-06-17 DOI: 10.1016/j.foodchem.2026.150118

Ling Lin, Yinan Wu, Jingwen Yang, Ziyan Zhu, Xue Xia, Yixuan Gao, Yao Zou, Qian Tang, Liqiang Tan, Zhonghua Liu, Wei Xu

{"title":"Effects of light-shielding treatment on the quality and flavor of 'Ziyan' tea wine during storage: Insights from color, taste, and aroma.","authors":"Ling Lin, Yinan Wu, Jingwen Yang, Ziyan Zhu, Xue Xia, Yixuan Gao, Yao Zou, Qian Tang, Liqiang Tan, Zhonghua Liu, Wei Xu","doi":"10.1016/j.foodchem.2026.150118","DOIUrl":"10.1016/j.foodchem.2026.150118","url":null,"abstract":"Light exposure during storage is crucial for colored alcoholic beverages. 'Ziyan' tea wine is an anthocyanin-rich low-alcohol beverage, while the impact of light on its quality during storage remains unclear. Here, effects of light-shielding storage on the color, chemical composition, and aroma of 'Ziyan' tea wine were systematically investigated. Results showed that light-shielding suppressed the increase in hue angle, which increased by 7.17 (13.3 in unshielded group). It slowed the decline in anthocyanins content (11.5% retention after 12 months). Besides, the light-shielded group exhibited lower total amino acid content but higher flavonoid level, resulting a more pronounced bitterness and astringency. Moreover, most key volatiles (rOAV > 1), including ketones, alcohols, terpenoids, and esters, were higher in the light-shielded groups. It increased the content of substances contributing fruity, fresh, and green notes. Overall, light-shielding mitigated the quality changes in color, taste, and aroma during 'Ziyan' tea wine storage, thereby extending its shelf life.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"522 ","pages":"150118"},"PeriodicalIF":10.4,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148282840","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

Unraveling the fruity aroma in soy sauce aroma Baijiu by pinpointing key aroma compounds and evaluating their sensory impact. 通过确定关键香气化合物并评估其感官影响来揭示酱油白酒中的水果香气。

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-09-01 Epub Date: 2026-05-29 DOI: 10.1016/j.foodchem.2026.149876

Yu-Jie Li, Xiao-Juan Zhang, Lan Wu, Zhen-Ming Lu, Lu-Qin Tian, Yun-Hao Lu, Li-Juan Chai, Hong-Yu Xu, Xiao-Long You, Yuan-Long Chi, Feng Hu, Zheng-Hong Xu

{"title":"Unraveling the fruity aroma in soy sauce aroma Baijiu by pinpointing key aroma compounds and evaluating their sensory impact.","authors":"Yu-Jie Li, Xiao-Juan Zhang, Lan Wu, Zhen-Ming Lu, Lu-Qin Tian, Yun-Hao Lu, Li-Juan Chai, Hong-Yu Xu, Xiao-Long You, Yuan-Long Chi, Feng Hu, Zheng-Hong Xu","doi":"10.1016/j.foodchem.2026.149876","DOIUrl":"10.1016/j.foodchem.2026.149876","url":null,"abstract":"This study addresses the underexplored role of fruity aroma compounds in soy sauce aroma Baijiu (SSAB). Using GC-O-MS, AEDA, and GC × GC-TOF-MS, 30 key fruity odorants were identified, with ethyl acetate, ethyl isobutyrate, ethyl butyrate, and ethyl isovalerate exhibiting the highest flavor dilution factors (4096). By mapping the specific odor attributes identified to refined sensory frameworks, these odorants were systematically classified into six subcategories (Stone, Kernel, Berry, Citrus, Tropical, and Others) to establish the material basis for fruity characterization. Investigations into gas-liquid partitioning and olfactory perception revealed that fruity expression is significantly suppressed by roasted and green aromas through a dual-mechanism of physical retention and perceptual masking. Nevertheless, Tropical fruit subcategories were found to uniquely modulate the profile by enhancing sweetness and body while attenuating roasted notes. These findings provide novel insights into the complex sensory profile of SSAB and offer practical guidance for targeted flavor enhancement and quality control.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":" ","pages":"149876"},"PeriodicalIF":10.4,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148160984","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

Advanced interfacial design of hempseed oil bodies via pH-ultrasound coupling: From molecular rearrangement to emulsion stabilization. 通过ph -超声耦合的高级麻籽油体界面设计：从分子重排到乳液稳定。

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-09-01 Epub Date: 2026-06-16 DOI: 10.1016/j.foodchem.2026.150105

Qingling Wang, Congcong Ye, Zuye Zhang, Yu Ming, Yanyun Cao, Yu Cheng, Mangang Wu, Hai Yu

{"title":"Advanced interfacial design of hempseed oil bodies via pH-ultrasound coupling: From molecular rearrangement to emulsion stabilization.","authors":"Qingling Wang, Congcong Ye, Zuye Zhang, Yu Ming, Yanyun Cao, Yu Cheng, Mangang Wu, Hai Yu","doi":"10.1016/j.foodchem.2026.150105","DOIUrl":"10.1016/j.foodchem.2026.150105","url":null,"abstract":"A novel pH-ultrasonication approach was developed for effectively extracting hempseed oil bodies (HOBs), and its effects on compositional profile, physicochemical stability, interfacial architecture, and adsorption behavior were systematically investigated. Increasing pH from 7.0 to 10.0 markedly elevated the lipid content of HOBs while reducing protein, moisture, and extraction yield; conversely, the incorporated ultrasonication reversed these trends. HOBs extracted at pH 10.0 exhibited smaller, less-aggregated droplets than those at pH 7.0, whereas ultrasonication impelled further droplet size reduction, especially at 600 W. The physicochemical stability of HOBs was substantially enhanced by moderate sonication, evidenced by reduced creaming indices and EPR signals. Ultrasonication induced protein unfolding (red-shifted fluorescence, α-helix/random coil to β-sheet/β-turn transition) and exposed hydrophobic domains, thereby facilitating diffusion, interfacial penetration, and rearrangement. This yielded a denser, more viscoelastic interfacial membrane with enhanced intermolecular interactions, as reflected by higher interfacial elastic modulus and steeper E-π slopes, ultimately conferring superior stabilization of HOBs.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"522 ","pages":"150105"},"PeriodicalIF":10.4,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148282811","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

Structural features of endogenous polyphenols in modulating oxidative stability of tiger nut (Cyperus esculentus L.) oil: Insights from Rancimat and density functional theory. 内源性多酚调节虎坚果油氧化稳定性的结构特征：来自ranimat和密度泛函理论的见解。

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-09-01 Epub Date: 2026-06-16 DOI: 10.1016/j.foodchem.2026.150085

Zheng-Kai Zhang, Meng-Chen Xie, Jun-Chao Zhang, Lu-Han Sun, Xiao-Shuang Cai, Run-Yang Zhang, Guo-Qiang Zhang, Hua-Min Liu

{"title":"Structural features of endogenous polyphenols in modulating oxidative stability of tiger nut (Cyperus esculentus L.) oil: Insights from Rancimat and density functional theory.","authors":"Zheng-Kai Zhang, Meng-Chen Xie, Jun-Chao Zhang, Lu-Han Sun, Xiao-Shuang Cai, Run-Yang Zhang, Guo-Qiang Zhang, Hua-Min Liu","doi":"10.1016/j.foodchem.2026.150085","DOIUrl":"10.1016/j.foodchem.2026.150085","url":null,"abstract":"Tiger nut oil (TNO) is a promising edible oil with remarkable oxidative stability. This study aimed to elucidate the structure-activity features of endogenous free polyphenols in TNO associated with its oxidative stability. UPLC-ESI-Q TRAP-MS/MS analysis revealed 36 flavonoids, 14 phenolic acids, and 4 lignans in TNO. The major polyphenols covering the main skeletons were then added to stripped tiger nut oil (STNO) without any antioxidants. A combination of multi-method, including Rancimat assay and quantum chemical computations based on density functional theory was employed. Notably, quercetin, catechin, and eriodictyol showed the strongest antioxidant effect. The bond dissociation energy (75.69-100.89 kcal/mol) of the test polyphenol is significantly lower than its ionization potential and proton affinity. These differences were related to the structural characteristics of the polyphenols. This work improves our understanding of the key role of free polyphenols in the oxidative stability of TNO.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"522 ","pages":"150085"},"PeriodicalIF":10.4,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148282914","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

Lamellar periodicity population redistribution and elasticity in sunflower wax-based oleogels. 向日葵蜡基油凝胶的层状周期性种群再分布和弹性。

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-09-01 Epub Date: 2026-06-17 DOI: 10.1016/j.foodchem.2026.150081

Haruhiko Koizumi, Hana Mikami, Hiroshi Sekiguchi, Satoru Ueno

{"title":"Lamellar periodicity population redistribution and elasticity in sunflower wax-based oleogels.","authors":"Haruhiko Koizumi, Hana Mikami, Hiroshi Sekiguchi, Satoru Ueno","doi":"10.1016/j.foodchem.2026.150081","DOIUrl":"10.1016/j.foodchem.2026.150081","url":null,"abstract":"The elasticity of sunflower wax (SFW)-based oleogels arises from the hierarchical organisation of their crystalline network. This study examines how cooling-rate-controlled crystallisation regulates elasticity through redistribution of coexisting lamellar periodicity populations. Small-angle X-ray diffraction reveals long- and slightly shorter-period lamellar components, while wide-angle X-ray diffraction confirms unchanged molecular packing, indicating no polymorphic transitions. The population of the slightly shorter-period component varies systematically with cooling rate. Peak broadening suggests differences in internal crystalline state, including accumulated strain and crystallite size, which may influence stiffness. In-situ time-resolved synchrotron measurements show that early-stage crystallisation kinetics affect subsequent structural heterogeneity. Shear-induced homogenisation reduces the shorter-period population and increases elasticity. Overall, mechanical properties are primarily associated with lamellar periodicity redistribution rather than changes in molecular packing, providing a structural basis for texture design in wax-structured edible oil systems.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"522 ","pages":"150081"},"PeriodicalIF":10.4,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148282818","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

Corrigendum to "The differential effects of sodium chloride on the formation of amyloid-like fibrils derived from glutenin and gliadin" [Food Chem. 520 (2026) 149793]. “氯化钠对源自谷蛋白和麦胶蛋白的淀粉样原纤维形成的不同影响”的更正[食品化学，520(2026)149793]。

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-08-30 Epub Date: 2026-06-19 DOI: 10.1016/j.foodchem.2026.150047

Ying Liang, Huiqun Wang, Weiwei Xing, Jikai Zhao, Keshu Wang, Hao Liu, Baoshan He, Liuqing Cui, Jinshui Wang

引用次数: 0

Colloidally stable rice protein-carboxymethyl cellulose complexes tailoring high-protein liquids 胶体稳定的大米蛋白-羧甲基纤维素复合物剪裁高蛋白液体

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2026-08-30 DOI: 10.1016/j.foodchem.2026.150951

Ren Wang, Xiaoyu Huang, Jian He, Wei Feng, Ya'’nan Li, Tao Wang

{"title":"Colloidally stable rice protein-carboxymethyl cellulose complexes tailoring high-protein liquids","authors":"Ren Wang, Xiaoyu Huang, Jian He, Wei Feng, Ya'’nan Li, Tao Wang","doi":"10.1016/j.foodchem.2026.150951","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.150951","url":null,"abstract":"Protein-polysaccharide complexation represents a unique paradigm for spatially arranging protein particles to formulate concentrated dispersions. However, this strategy is not applicable to hydrophobic rice proteins (RPs) with low solubility. The objective of this study is to develop a salt-free strategy for preparing high-concentration and stable RP liquids, suitable for high-protein foods. We first prepared uniform RP nanoparticles (29 nm) by cation-exchange resins (CERs) that released H<ce:sup loc=\"post\">+</ce:sup> and replaced Na<ce:sup loc=\"post\">+</ce:sup> while neutralizing OH<ce:sup loc=\"post\">−</ce:sup> in an alkaline solution. Thus, the generation of NaCl was circumvented eliminating the self-aggregation of RPs. Then, the electrostatic interactions between RPs and an anionic polysaccharide, carboxymethyl cellulose (CMC), were enabled by CER-induced refolding of unfolded RPs. This strategy allowed us to create stable protein-polysaccharide complexes with a protein content up to 6.0 wt%, which were resistant to self-aggregation and had controllable rheological properties that are pivotal for designing high-protein foods.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"378 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148884702","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

Advanced biogenic nanoparticles for sustainable food systems: Mechanistic insights, one health integration, and circular economy strategies 用于可持续粮食系统的先进生物纳米颗粒：机械见解，健康一体化和循环经济战略

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2026-08-27 DOI: 10.1016/j.foodchem.2026.150873

Diksha Pathania, Harsh Sable, Vishal Chaudhary, Kaushik Khamrui, Writdhama Prasad, Sonu

{"title":"Advanced biogenic nanoparticles for sustainable food systems: Mechanistic insights, one health integration, and circular economy strategies","authors":"Diksha Pathania, Harsh Sable, Vishal Chaudhary, Kaushik Khamrui, Writdhama Prasad, Sonu","doi":"10.1016/j.foodchem.2026.150873","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.150873","url":null,"abstract":"Biogenic nanoparticles with nanoscale structures and high specific surface areas are future functional materials in next-generation food systems, allowing innovation in functional foods, intelligent food packaging, and high-performance biosensing platforms. In this work, green synthesis of hybrid BNPs based on biological systems have been evaluated in a mechanistically rigorous manner with a focus on nucleation mechanisms, growth dynamics, surface functionalization. The functional efficacy of these innovative BNPs is compared in essential areas, such as antimicrobial and redox-mediated food-preservation, nano-enabled enhancing nutrient bioavailability or functional foods, real-time monitoring systems of high sensitivity, and stimuli-responsive active-packaging platforms, controlled release and shelf-life expansion are required. To uncover translational barriers, a critical evaluation of the exposure routes, nano–bio interactions, and regulatory constraints are evaluated. Overall, this review provides a comprehensive framework for rational design, safety evaluation, and scalable translation of advanced biogenic nanoparticles, highlighting their antibacterial mechanisms, circular economy potential, and One Health relevance for sustainable food nanotechnology.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"21 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148884452","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

Corrigendum to “Effect of high hydrostatic pressure treatment on antioxidant bioaccessibility from tomato juice and its modulation of gut microbiota” [Food Chem. 488 (2025) 144839] “高静水压力处理对番茄汁抗氧化剂生物可及性的影响及其对肠道微生物群的调节”的更正[食品化学，488 (2025)144839]

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2026-08-16 DOI: 10.1016/j.foodchem.2026.150766

Xuehua Wang, Xiaosong Hu, Fang Chen

引用次数: 0

Corrigendum to "Highly selective and sensitive colorimetric detection of nicosulfuron based on Cu-MOF nanozyme" [Food Chem. 518 (2026) 149573]. “基于Cu-MOF纳米酶的高选择性和敏感的尼科磺隆比色检测”[食品化学，518(2026)149573]的勘误表。

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2026-08-15 Epub Date: 2026-06-06 DOI: 10.1016/j.foodchem.2026.149881

Yannan Ma, Runzhong Yu, Boxiang Yao, Jiayu Chen, Han Zhang, Liyuan Zhang

引用次数: 0