Food Chemistry最新文献

{"title":"Manganese-doped carbon nanospheres with robust peroxidase-like activity for the colorimetric detection of total antioxidant capacity","authors":"Lei Wang,&nbsp;Sipeng Yu,&nbsp;Ju Wang,&nbsp;Qiuping Wang,&nbsp;Yu Mao,&nbsp;Lei Zheng","doi":"10.1016/j.foodchem.2025.144349","DOIUrl":"10.1016/j.foodchem.2025.144349","url":null,"abstract":"<div><div>Total antioxidant capacity (TAC) assessment is vital for evaluating food nutritional quality, yet conventional methods face limitations in complex matrices, efficiency, and environmental robustness. To address this, we synthesized manganese-doped porous carbon nanospheres (Mn@CNS), which feature a high density of uniformly distributed diverse catalytic sites, creating an efficient peroxidase-like nanozyme for sensitive colorimetric detection of TAC. Kinetic analysis revealed that Mn@CNS had strong affinities for both 3,3′,5,5′-tetramethylbenzidine and H₂O₂ substrates, with <em>K</em>_m values of 0.15 mM and 14.63 mM, respectively. This allowed us to establish an effective colorimetric detection platform for the rapid and sensitive identification of ascorbic acid with a low detection limit of 0.17 μM. Furthermore, we used cysteine, glutathione, ferulic acid, caffeic acid, quercetin and (+)-α-tocopherol to validate the efficacy of Mn@CNS in antioxidant assessment. This assay has successfully evaluated TAC in real samples, highlighting its potential for the rapid, cost-effective, on-site detection of TAC.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"484 ","pages":"Article 144349"},"PeriodicalIF":8.5,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143837601","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}

{"title":"Utilization of potassium carbonate-olive oil solutions for wax removal from fruits: Investigation of mode of action using a model gelatin-based film system","authors":"Bahar Demircan ,&nbsp;David Julian McClements ,&nbsp;Yakup Sedat Velioglu","doi":"10.1016/j.foodchem.2025.144362","DOIUrl":"10.1016/j.foodchem.2025.144362","url":null,"abstract":"<div><div>This study evaluated a potassium carbonate-olive oil solution's efficacy in removing a wax from gelatin films (model surfaces). The solution (pH 12.15–12.40) was most effective with 1 % olive oil. Dipping treatment increased wax-free film thickness by 89 % and wax-containing films by 36 %, while reducing density by 50 % and 21 %, respectively. Optical analysis confirmed wax removal, showing a 20 % drop in whiteness and 144 % higher opacity in wax-containing films. Thermal analysis revealed a 35 % lower wax melting enthalpy and 28 % less mass loss in treated films. FTIR spectra showed reduced ester C<img>O peak intensity (1735 cm⁻¹), confirming hydrolysis. Post-treatment, the solution's particle size grew to 2138 nm, zeta potential fell to 20.4 mV, and surface tension dropped to 40.94 mN/m. Microscopy revealed increased particle aggregation with wax-containing films. These results demonstrate the potassium carbonate-olive oil solution's effectiveness in wax removal from gelatin film surfaces through hydrolysis, emulsification, and solubilization mechanisms.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"483 ","pages":"Article 144362"},"PeriodicalIF":8.5,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143837602","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}

{"title":"Revealing the key aroma codes and (furan) fatty acids in fresh red goji berries and the impacts of the hot-air drying process","authors":"Yan Zheng, Claudia Oellig, Lin Zhu, Vanessa Bauer, Walter Vetter, Yanyan Zhang","doi":"10.1016/j.foodchem.2025.144336","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144336","url":null,"abstract":"The key aroma components and (furan) fatty acids in fresh red goji berries were determined and their variations after hot-air drying were investigated to understand the impacts of drying. Twenty-two of the 46 detected aroma components were found to be the key aroma components in fresh red goji berries, including (<em>E</em>)-<em>β</em>-damascenone, 1-octen-3-one, and <em>trans</em>-4,5-epoxy-(<em>E</em>)-2-decenal, which elicited the cooked apple-like, mushroom-like, and metallic odor impressions. Linoleic acid, oleic acid, and palmitic acid were the predominant fatty acids. Furan fatty acid (FuFA) in fresh red goji berries was measured for the first time and 11-(3,4-dimethyl-5-pentylfuran-2-yl)-undecanoic acid (11D5) was the only FuFA. The subsequent analysis of hot-air-dried red goji berries at 50 °C caused the increment in the contents of fatty acids. A remarkable decrease was found in lipid-derived aroma components and FuFA, especially aldehydes, ketones, and 11D5. In addition, the rare 9-(5-pentylfuran-2-yl)-nonanoic acid (9F5) was detected in red goji berries after drying.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"71 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143837392","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}

{"title":"Curing strategies and bioactive peptide generation in ham: In vitro digestion and in silico evaluation","authors":"Noelia Hernández Correas ,&nbsp;Alejandro Rodríguez Martínez ,&nbsp;Adela Abellán ,&nbsp;Horacio Pérez Sánchez ,&nbsp;Luis Tejada","doi":"10.1016/j.foodchem.2025.144360","DOIUrl":"10.1016/j.foodchem.2025.144360","url":null,"abstract":"<div><div>This study assessed the impact of curing salts and maturation times on peptide production and bioactivity in dry-cured hams using in vitro and in silico methods. Ninety-six hams underwent six curing treatments and two maturation stages (38 % and 42 % weight loss). Mass spectrometry identified bioactive peptides, while in silico tools predicted their bioactivities. Reduced sodium nitrifying salts (treatment IX) and 42 % weight loss showed the most significant results, enhancing low-molecular-weight peptides generation (EE, VG, VD) linked to high functionality. Antioxidant and antihypertensive activities were prominent in samples with 42 % weight loss. Peptides under 1.5 kDa were more abundant at advanced maturation stages. In silico analyses predicted ACE and DPP-IV inhibition and antioxidant effects. Dipeptides like DG, ES, and DV showed similarities to FDA-approved molecules, suggesting potential therapeutic uses. The study highlights those specific treatments boost biopeptides formation, requiring further research on their potential as functional foods or therapeutic agents.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"484 ","pages":"Article 144360"},"PeriodicalIF":8.5,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143837567","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}

{"title":"Enzymatic fatty acid acylation of cyanidin-3-O-glucoside extracted from black rice bran: thermostability, lipophilicity, cytotoxicity and absorption studies","authors":"Eduardo Leonarski ,&nbsp;Karina Cesca ,&nbsp;Débora de Oliveira ,&nbsp;Acácio A.F. Zielinski ,&nbsp;Nuno Mateus ,&nbsp;Victor de Freitas ,&nbsp;Hélder Oliveira ,&nbsp;Luís Cruz","doi":"10.1016/j.foodchem.2025.144353","DOIUrl":"10.1016/j.foodchem.2025.144353","url":null,"abstract":"<div><div>Lipophilization technique has been a promising alternative to reduce anthocyanin's chemical instability and to increase their lipid affinity. Enzymatic acylation of cyanidin-3-O-glucoside (C3G) extracted from black rice bran was optimized towards the fatty acid donor, solvent, enzyme concentration, and temperature parameters. The most promising lipophilic conjugate (C3G-C8) was obtained with 53 % yield at 60 °C, 15 g/L enzyme in acetonitrile:DMSO (10:1). Regarding the thermostability, an increase in the half-life time for C3G-C8 at different pH values (3, 5, and 7) compared to C3G was observed. The octanol−water partition coefficients confirmed its superior lipophilicity (log <em>P</em> = 1.37) compared to its precursor (log <em>P</em> = −1.59). No cytotoxicity was observed for both compounds at concentrations up to 200 μM for NCI-N87 cells and Caco-2:HT29-MTX coculture. Both anthocyanins presented similar transepithelial transport efficiency using the coculture (about 1.2 %). Overall, C3G-C8 showed higher affinity than its precursor for application in lipid-based products.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"484 ","pages":"Article 144353"},"PeriodicalIF":8.5,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143837600","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}

{"title":"Physicochemical and microstructural characteristics of canola meal fermented by autonomously screened Bacillus licheniformis DY145 and its immunomodulatory effects on gut microbiota","authors":"Yan Wang, Kaining Cao, Xuanyi Zhang, Chong Li, Xiuna Wang, Xiaolan Liu, Jian Ren, Lingyun Chen","doi":"10.1016/j.foodchem.2025.144291","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144291","url":null,"abstract":"Canola meal (CM), a variety of double-low rapeseed meal (RSM), is a valuable protein source due to its reduced glucosinolate (&lt;20 μmol/L) and erucic acid (&lt;2 %) content. In this study, bioactive small peptides were derived from CM through fermentation with an autonomously screened <em>Bacillus licheniformis</em> DY145 strain. Strain mutagenesis and fermentation condition optimization further enhanced peptide activity. The physicochemical and microstructural changes in fermented canola meal (FCM) were analyzed, and the immunomodulatory effects of active peptides on lipopolysaccharide (LPS)-induced inflammatory mice were investigated. Fermentation significantly increased the soluble peptide concentration and DPPH radical scavenging capacity of CM (<em>P</em> &lt; 0.05), while reducing protein molecular weight and glucosinolate content (<em>P</em> &lt; 0.05). Scanning electron microscopy revealed a loose structure in CM after fermentation, and canola peptides (CPs) from fermented CM exhibited higher zeta potential, a reduced α-helix ratio, and lower fluorescence intensity compared to those from unfermented CM. Structural characterization of CPs was performed using LC-MS/MS, followed by bioactivity analysis. CPs significantly downregulated serum levels of TNF-α, IL-6, and IL-1β in LPS-induced mice (<em>P</em> &lt; 0.05), while upregulating IgA and IgG levels (<em>P</em> &lt; 0.05). Moreover, CP supplementation restored the gut microbial composition, normalizing dominant flora and increasing <em>Lactobacillus</em> abundance (<em>P</em> &lt; 0.05). This study demonstrates the potential of CPs as functional food ingredients to mitigate gut inflammation and enhance the high-value utilization of CM. Additionally, it introduces a novel strain and fermentation method for bioactive peptide production, providing a theoretical foundation for the development of gut health-promoting functional foods. Furthermore, the preliminary structure–activity relationship analysis of CPs lays the groundwork for designing peptides with gut microbiota-modulating properties.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"48 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143831517","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}

{"title":"Investigation of the protective mechanisms of liquid nitrogen spray freezing and TGase cross-linking on the structural characteristics of surimi gels during frozen storage","authors":"Xiaoying Luo, Guoyan Ren, Qin Yang, Yueqi An, Juntao Zhang, Evgeny A. Shirshin, Shanbai Xiong, Yang Hu","doi":"10.1016/j.foodchem.2025.144343","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144343","url":null,"abstract":"This study explored the mechanism of liquid nitrogen spray freezing and transglutaminase cross-linking in maintaining surimi gels' structure during storage. Results revealed that structure changes were, on the one hand, related to the growth and recrystallization of ice crystals during storage. Low cross-linking gels with air freezing exhibited minimum value after 20 days of storage, with hardness decreasing by 38.02 %, while −80 °C liquid nitrogen spray freezing combined with 62.99 % cross-linked effectively preserved structure by maintaining uniform ice crystal distribution and preventing microstructural fractures, limiting the hardness decrease to 18.32 %. On the other hand, structure changes were closely associated with protein variations. There were 766 differential proteins identified in the CKb vs. CKa comparison. The enhanced texture retention of 62.99 % cross-linked during storage, in contrast to low cross-linked gel, was probably associated with higher concentrations of structural proteins like A0A3N0XRS8 and A0A3N0YCS0 as well as calcium-related proteins like A0A3N0XCW2 and A0A3N0Y0G9.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"16 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143837565","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}

{"title":"Phytochemical diversity and biological activities of Hypericum japonicum and Hypericum sampsonii: Potential for natural product-based food applications","authors":"Paula Barciela, Daniele B. Rodrigues, Ana Perez-Vazquez, Tayse F.F. da Silveira, Tânia C.S.P. Pires, Filipa Mandim, Maria Carpena, Carla Pereira, Isabel C.F.R. Ferreira, Lillian Barros, Miguel A. Prieto","doi":"10.1016/j.foodchem.2025.144355","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144355","url":null,"abstract":"This study characterizes two species of the genus <em>Hypericum</em> to envisage their applicability as effective and versatile functional foods, dietary supplements, and food preservatives. A wide phenolic composition was found in both extracts, highlighting flanovoids for <em>H. japonicum</em> and xanthones for <em>H. sampsonii.</em> Moreover, anthocyanins were analyzed for the first time in the latter plant. Antioxidant capacity was highlighted by oxidative hemolysis inhibition assay (OxHLIA), where <em>H. japonicum</em> was more effective (lower EC₅₀) than antioxidant Trolox (16.3 &lt; 21.8 μg/mL). <em>H. sampsonii</em> extract inhibited lipid peroxidation in the thiobarbituric acid reactive substances (TBARS) method (EC₅₀ = 17.05 μg/mL) compared to Trolox (EC₅₀ = 5.8 μg/mL). <em>H. japonicum</em> antibacterial activity showed a minimum inhibitory concentration (MIC) of 0.007 mg/mL, even lower than the control. These results indicate the bioactive potential of both extracts, as well as the importance of evaluating the food-related bioactive components of medicinal plants and the mechanisms involved in their bioactivities.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"6 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143837566","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}

{"title":"Enzymatic biosynthesis, characterization, and antioxidant properties of ω-3 fatty acid-based structured phospholipids","authors":"Yuxin Wu, Pengkai Xie, Ning Zhang, Yee-Ying Lee, Ying Huang, Zaizhu Lou, Geyang Xu, Yong Wang, Zhen Zhang","doi":"10.1016/j.foodchem.2025.144359","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144359","url":null,"abstract":"ω-3 fatty acids play essential physiological functions in the body. Most commercial ω-3 fatty acids are ethyl esters, which have lower bioavailability and stability than phospholipid-bound forms. This study aimed to synthesize structured phospholipids enriched with ω-3 fatty acids (ω-3-PLs) using a solvent-free system via enzymatic approach. Algal oil enriched with ω-3 fatty acids was interesterified with soybean phospholipid using phospholipase A1 (PLA1). Under optimized conditions of substrate mass ratio of 1:8 (<em>w</em>/w), 0.4 % water, 2.5 % enzyme loading, 65 °C reaction temperature, and 12-h reaction time, a 41.54 % incorporation rate of ω-3 fatty acids into PLs was achieved. The synthesized ω-3-PLs were characterized via ³¹P NMR, GC-FID, UV, XRD, FT-IR, and TGA and their antioxidant activity and oxidative stability were also evaluated. Results demonstrated enhanced oxidative stability and significant antioxidant potential of ω-3-PLs, supporting the potential application of ω-3-PLs in functional foods and nutraceuticals.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"74 3 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143837604","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}

{"title":"Comprehensive insights into oil absorption in fried foods: The role of surface characteristics","authors":"Shuangyi Zhang ,&nbsp;Zhiguo Gong ,&nbsp;Simeng Wang ,&nbsp;Shuli Zhao ,&nbsp;Wei Mao ,&nbsp;Bo Liu ,&nbsp;Ying Liu","doi":"10.1016/j.foodchem.2025.144341","DOIUrl":"10.1016/j.foodchem.2025.144341","url":null,"abstract":"<div><div>The mechanisms of oil absorption in fried foods remain unclear due to the complex interactions between food surface properties, oil characteristics, and frying conditions. This review systematically examines oil absorption behavior by analyzing food surface characteristics, oil properties, and their interactions. Key factors influencing oil uptake, including food pretreatment, material composition, and frying parameters, are critically evaluated. The review clarifies how food surface characteristics impact oil absorption pathways through multilevel analyses, ranging from qualitative to quantitative and microscopic to macroscopic perspectives. Based on these insights, some aspects, including optimization of food surface characteristics, regulation of oil properties and improvement of frying techniques, should be considered to reduce oil uptake without compromising the quality of fried foods. Additionally, emerging research directions, such as advanced coating materials, intelligent frying equipment, and multi-scale simulation technologies, are discussed. These findings provide a theoretical foundation and technical guidance for developing healthy and low-fat fried foods.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"483 ","pages":"Article 144341"},"PeriodicalIF":8.5,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143837595","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}