Food Chemistry最新文献_第8页

Extraction, stabilization, and health application of betalains: An update

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-03-28 DOI: 10.1016/j.foodchem.2025.144011

Mariana C. Leal-Alcazar, Frida Bautista-Palestina, María del R. Rocha-Pizaña, Luis Mojica, Alan Javier Hernández-Álvarez, Diego A. Luna-Vital

引用次数: 0

Estimation of irradiation doses in chicken samples using a reaction-based fingerprinting method

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-03-28 DOI: 10.1016/j.foodchem.2025.144073

Anna V. Shik, Irina A. Stepanova, Marina V. Koksharova, Irina A. Doroshenko, Tatyana A. Podrugina, Ulyana A. Bliznyuk, Polina Yu. Borshchegovskaya, Alexander P. Chernyaev, Irina A. Ananieva, Igor A. Rodin, Mikhail K. Beklemishev

{"title":"Estimation of irradiation doses in chicken samples using a reaction-based fingerprinting method","authors":"Anna V. Shik, Irina A. Stepanova, Marina V. Koksharova, Irina A. Doroshenko, Tatyana A. Podrugina, Ulyana A. Bliznyuk, Polina Yu. Borshchegovskaya, Alexander P. Chernyaev, Irina A. Ananieva, Igor A. Rodin, Mikhail K. Beklemishev","doi":"10.1016/j.foodchem.2025.144073","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144073","url":null,"abstract":"Food irradiation on an industrial scale calls for the development of rapid and inexpensive methods for the dose estimation after irradiation. An emerging solution to this problem is a reaction-based optical sensing strategy that is based on monitoring dose-dependent indicator reactions. In this study, raw chicken breast samples from three producers were irradiated with 1 MeV accelerated electrons, extracted with water for 24 h, and introduced into reactions of carbocyanine dyes with H<sub>2</sub>O<sub>2</sub> or hypochlorite. The absorbance and fluorescence of the reaction mixtures in different spectral ranges were measured photographically as a function of time. Supervised machine learning methods allowed to confidently discriminate between the samples irradiated with 250, 1000, and 5000 Gy and non-irradiated samples provided that the samples irradiated with known doses were from the same producers as the unknown ones. Dose estimation for samples from an unknown producer could be implemented by constructing a database using samples from a larger number of producers.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"72 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143734345","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

Investigation into the effects of acute heat stress on stress level, meat quality, myofibrillar proteins properties and serum metabolites release of Muscovy ducks (Cairina moschata)

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-03-28 DOI: 10.1016/j.foodchem.2025.144104

Zimu Li , Jichao Huang , Mengchao Xiao , Zongshuai Zhu , Tianran Huang , Ming Huang

{"title":"Investigation into the effects of acute heat stress on stress level, meat quality, myofibrillar proteins properties and serum metabolites release of Muscovy ducks (Cairina moschata)","authors":"Zimu Li , Jichao Huang , Mengchao Xiao , Zongshuai Zhu , Tianran Huang , Ming Huang","doi":"10.1016/j.foodchem.2025.144104","DOIUrl":"10.1016/j.foodchem.2025.144104","url":null,"abstract":"<div><div>This study systematically investigated the effects of acute heat stress (AHS) on Muscovy ducks, focusing on plasma stress indicators, meat quality, myofibrillar proteins (MPs) properties, and serum metabolite profiles. AHS significantly elevated stress level, impairing meat quality, as evidenced by higher <em>L*</em> value, shear force, drip loss, and cooking loss (<em>P</em> < 0.05). It also induced MPs oxidation and aggregation, reflected by elevated carbonyl content, turbidity, zeta potential, and particle size. MPs structural alterations were confirmed by fluorescence quenching and increased exposure of hydrophobic groups. Correlation analysis revealed strong associations between physicochemical changes and MPs oxidation. Metabolomic analysis identified 161 and 105 differential metabolites in the CON vs. LS and CON vs. SS comparisons, respectively, involving 25 metabolic pathways related to energy, amino acids, and fatty acids. These findings provide novel insights into the molecular pathways of AHS-induced meat quality deterioration and reveal potential intervention timing for the poultry industry.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"482 ","pages":"Article 144104"},"PeriodicalIF":8.5,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143734340","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

The scent of time: Analyzing the differences in volatile organic compounds of camellia oleifera oil with different oil-tea tree ages using GC–IMS and GC–MS

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-03-28 DOI: 10.1016/j.foodchem.2025.144016

Lili Gai, Kai Li, Debao Niu

引用次数: 0

Dual-function activity prediction of fingered citron: Integrating hypotensive and Hypolipidaemic effects via molecular docking and QSAR methods

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-03-28 DOI: 10.1016/j.foodchem.2025.143929

Yuming Zhong, Ningjing Zhou, Huifan Liu, Bingting Lu, Huang Peng, Jialin Chen, Canhuan Liang, Lin Zhang

{"title":"Dual-function activity prediction of fingered citron: Integrating hypotensive and Hypolipidaemic effects via molecular docking and QSAR methods","authors":"Yuming Zhong, Ningjing Zhou, Huifan Liu, Bingting Lu, Huang Peng, Jialin Chen, Canhuan Liang, Lin Zhang","doi":"10.1016/j.foodchem.2025.143929","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143929","url":null,"abstract":"For the further research of peptides with hypotensive and hypolipidaemic capacities. This study highlighted the both capacities of Fingered Citron Hydrolysates (FCH). <em>In vitro</em> results shown FCH inhibited ACE activity (slope: −0.11), exhibited pancreatic lipase inhibitory capacity (slope: 22.53), and cholesterol esterase inhibitory capacity (63.25 % at 30 mg/mL). The peptides APPDPIL, DAPIFH, NIPVIGF, and QIPGLN exhibited both these capacities. Active screening and <em>in silico</em> simulations were used for discovery and validation. Notably, <em>in silico</em> simulations validated our hypotheses, with Quantitative Structure-Activity Relationship (QSAR) models used to predict the values of hypotensive and hypolipidaemic peptides; molecular docking confirmed the interaction modes. Additionally, this study discusses the active sites and characteristics of hypotensive and hypolipidaemic peptides. The workflow in this study may also provide a viable approach for research on dual-and multifunctional peptides.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"183 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143723454","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

Chitosan films developed using all-natural resource for fruit preservation and the impact of lemon Peel extract mediated nickel ferrite nanoparticles on films' physical and barrier properties

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-03-28 DOI: 10.1016/j.foodchem.2025.144068

Dilawar Hassan, Ayesha Sani

引用次数: 0

A resonance energy transfer electrochemiluminescence sensor based on the synergistic effect of luminol@β-cyclodextrin and Ni-MOF@Pt NPs for the oxytetracycline detection

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-03-28 DOI: 10.1016/j.foodchem.2025.144019

Li Tian, Shuning Yang, Guangping Ma, Pengfei Han, Hanyue Jiang, Wenzhuo Wang, Juan Lu

引用次数: 0

Identifying key contributors to the sweet aftertaste of raw Pu-erh tea through analytical and sensory methods

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-03-28 DOI: 10.1016/j.foodchem.2025.144067

Xiaoping Yuan , Xian Chen , Chunrong Chai , Min Feng , Yongdan Hu , Zhibiao Yi , Ying Gu , Linguang Ruan , Lunzhao Yi

引用次数: 0

Design strategies and mechanistic insights into stirred egg yolk microgels as dual-functional stabilizers and carriers in emulsion systems

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-03-28 DOI: 10.1016/j.foodchem.2025.144088

Xiaoli Liu , Jiaxuan Ma , Keshan Wang , Xuan Yao , Yumeng Shan , Xiaohui Lv , Yongguo Jin , Yuanyuan Liu

{"title":"Design strategies and mechanistic insights into stirred egg yolk microgels as dual-functional stabilizers and carriers in emulsion systems","authors":"Xiaoli Liu , Jiaxuan Ma , Keshan Wang , Xuan Yao , Yumeng Shan , Xiaohui Lv , Yongguo Jin , Yuanyuan Liu","doi":"10.1016/j.foodchem.2025.144088","DOIUrl":"10.1016/j.foodchem.2025.144088","url":null,"abstract":"<div><div>Stirred egg yolk microgels (SYMGs) feature uniform protein-lipid dispersion, possessing potential for encapsulating active ingredients and notable natural emulsifying properties. SYMGs were developed as interfacial emulsifiers, and their physicochemical properties and emulsifying performance were analyzed to reveal the emulsification mechanism. SYMGs processed at 90 MPa exhibited optimal emulsification properties (emulsification activity of 10.11m<sup>2</sup>/g and emulsion stability of 193.45 min). The resulting emulsions maintained stability for 30 days during storage. Cryo-SEM analysis revealed that SYMGs formed a uniform protein cross-linked network with evenly dispersed small lipid droplets, which improved emulsifying efficiency. Finally, it was concluded that the mechanism of SYMGs emulsification is the dual mechanism of stabilization of emulsions by SYMGs through interfacial adsorption and formation of three-dimensional networks in the continuous phase. This study advances understanding of the interfacial mechanisms of natural emulsifiers with potential carrier properties, highlighting the potential of SYMGs as dual-functional stabilizers and carriers in emulsion systems.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"481 ","pages":"Article 144088"},"PeriodicalIF":8.5,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143734344","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

Metabolomics analysis of osmotic tolerance enhancement mechanism of wheat gluten peptides on industrial yeast

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-03-28 DOI: 10.1016/j.foodchem.2025.144092

Xiaofan Jin , Mingwei Shao , Jun Ding , Lingyun Li , Yun Chen , Haifeng Zhao

{"title":"Metabolomics analysis of osmotic tolerance enhancement mechanism of wheat gluten peptides on industrial yeast","authors":"Xiaofan Jin , Mingwei Shao , Jun Ding , Lingyun Li , Yun Chen , Haifeng Zhao","doi":"10.1016/j.foodchem.2025.144092","DOIUrl":"10.1016/j.foodchem.2025.144092","url":null,"abstract":"<div><div>Plant-derived wheat gluten peptides have an effective protective ability on industrial yeast against osmotic stress, the enhancement mechanism of osmotic tolerance in yeast by wheat gluten peptides addition was clarified in this study. Results showed that wheat gluten peptides addition increased the intracellular pH and trehalose levels of yeast under osmotic stress, compared to the control. Furthermore, peptides supplementation could regulate the antioxidant defense system and reduce the reactive oxygen species accumulation in yeast, including the increase of intracellular glutathione levels and the activities of antioxidant enzymes catalase and glutathione peroxidase. Metabolomic results indicated that the enhancement mechanism of wheat gluten peptides on yeast osmotic tolerance was related to the promotion of arginine and proline metabolism, pantothenate and coenzyme A biosynthesis, pyrimidine metabolism, and cysteine and methionine metabolism pathways. These results provide new insight into the enhancement mechanism of yeast stress tolerance by plant-derived peptides from a metabolic perspective.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"482 ","pages":"Article 144092"},"PeriodicalIF":8.5,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143734338","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