Food Chemistry最新文献_第8页

Characterization of volatile flavour compounds and characteristic flavour precursors in poultry eggs based on multi-omics and machine learning 基于多组学和机器学习的禽蛋挥发性风味化合物和特征风味前体的表征

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-05-27 DOI: 10.1016/j.foodchem.2025.144840

Hongqiang Li , Xiangmin Zhao , Xiaoming Li , Jing Liang , Shizhen Qin , Jinlu Li , Aiwen Zhang , Linna Xu , Defu Tang , Fuwei Li

{"title":"Characterization of volatile flavour compounds and characteristic flavour precursors in poultry eggs based on multi-omics and machine learning","authors":"Hongqiang Li , Xiangmin Zhao , Xiaoming Li , Jing Liang , Shizhen Qin , Jinlu Li , Aiwen Zhang , Linna Xu , Defu Tang , Fuwei Li","doi":"10.1016/j.foodchem.2025.144840","DOIUrl":"10.1016/j.foodchem.2025.144840","url":null,"abstract":"<div><div>Although egg flavour influences consumer preference and satisfaction, the features governing the flavour profiles have been poorly studied. This study investigated the volatile compounds and lipid profiles of different poultry egg yolks (chicken, duck, goose, quail and pigeon) using <em>E</em>-nose, volatile metabolomics and untargeted lipidomics, while also exploring the relationships between these components. Additionally, machine learning models (gaussian naive bayes, logistic regression, random forest, SVM and XGBoost) were developed to classify poultry egg types and identify biomarkers with high predictive accuracy. Overall, 11 key flavour compounds were identified as significant contributors to the flavour of poultry eggs. Analysis of flavour precursors indicated that the key flavour compounds were primarily originated from unsaturated fatty acids (UFAs) and PE, PC, TAG and ACAr containing UFAs. Furthermore, 9 markers (4 volatile compounds and 5 lipid metabolites) for distinguishing different eggs were obtained by constructing machine learning models.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"489 ","pages":"Article 144840"},"PeriodicalIF":8.5,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144154321","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}

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Optimization and validation of a rapid LC-MS/MS method for the detection and quantification of illegal dyes in olive oil from Egyptian markets LC-MS/MS快速定量检测埃及橄榄油中非法染料方法的优化与验证

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-05-27 DOI: 10.1016/j.foodchem.2025.144924

Menna Ragab , Omar Khaled , Fawzy Eissa , Mohamed Medhat

引用次数: 0

Decoding the molecular interaction mechanisms of tannic acid in modulating Fe3+‑sodium alginate microgel delivery systems 解码单宁酸在调节Fe3+ -海藻酸钠微凝胶递送系统中的分子相互作用机制

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-05-27 DOI: 10.1016/j.foodchem.2025.144935

Hang Liu , Xi Chen , Dong Chen , Zilei Zhang , Yumeng Xia , Kai Zhang , Jian Ming , Xiaojuan Lei

{"title":"Decoding the molecular interaction mechanisms of tannic acid in modulating Fe3+‑sodium alginate microgel delivery systems","authors":"Hang Liu , Xi Chen , Dong Chen , Zilei Zhang , Yumeng Xia , Kai Zhang , Jian Ming , Xiaojuan Lei","doi":"10.1016/j.foodchem.2025.144935","DOIUrl":"10.1016/j.foodchem.2025.144935","url":null,"abstract":"<div><div>While conventional studies of polysaccharide hydrogel networks emphasize singular polysaccharide-metal coordination, we hypothesized that synergistic interactions between hydrogen bonding and Fe<sup>3+</sup>-tannic acid coordination could enhance the structural stability and functional performance of alginate-based microgels. To test this, we investigated the binding mechanisms of tannic acid in Fe<sup>3+</sup>‑sodium alginate microgels as a model system. Using FTIR, XRD, and XPS analyses combined with molecular docking simulations, we systematically identified the dominant molecular interactions (hydrogen bonding/coordination) and their binding sites in tannic acid-modulated gels. Our results demonstrated that the proposed dual-interaction mechanism significantly reinforced the gel network, improving microgel stability and controlled release efficiency. Tannic acid-Fe<sup>3+</sup>‑sodium alginate microgels achieved a 34.1 % increase in folic acid bioaccessibility (encapsulation efficiency: 97.3 %), and synergistic antioxidant activity (86.4 % DPPH scavenging). This work validates the hypothesis that polyphenol-modulated dual interactions outperform single-coordination networks, providing a framework for designing advanced nutrient delivery systems with enhanced bioavailability and multifunctionality.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"489 ","pages":"Article 144935"},"PeriodicalIF":8.5,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144153809","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}

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Advancements in extraction asnd sustainable applications of Camellia oleifera: A comprehensive review 油茶的提取与可持续利用研究进展综述

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-05-27 DOI: 10.1016/j.foodchem.2025.144940

Yining Yang , Jie Cui , Jian Zhang , Jinchi Jiang , Xiangning Chen , Kai Shan

{"title":"Advancements in extraction asnd sustainable applications of Camellia oleifera: A comprehensive review","authors":"Yining Yang , Jie Cui , Jian Zhang , Jinchi Jiang , Xiangning Chen , Kai Shan","doi":"10.1016/j.foodchem.2025.144940","DOIUrl":"10.1016/j.foodchem.2025.144940","url":null,"abstract":"<div><div><em>Camellia oleifera</em>, a native Chinese oilseed with a 2300-year history, is valued for its oil (CO) and by-products like seed husk and oil cake. CO is rich in bioactive compounds, including fatty acids, polyphenols, tocopherols, phytosterols, squalene, and saponins, offering health benefits such as antioxidant, anti-inflammatory, and antimicrobial properties, as well as cholesterol, blood sugar, and lipid regulation. This review explores the impact of variety and geographical location on these compounds, providing a comparative analysis. We also examine the latest advancements in CO extraction, and pre-treatment methods in optimizing extraction outcomes that enhance efficiency and bioactive content. Additionally, we discuss the role of the analytical techniques used to characterize these bioactive compounds. Beyond health applications, we highlight the use of CO and its by-products in functional foods, skincare, biopreservation, and sustainable agriculture. This review aims to guide future research and development, promoting the sustainable utilization of CO and its by-products.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"488 ","pages":"Article 144940"},"PeriodicalIF":8.5,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144154097","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

Extraction of 4’-hydroxyacetophenone and caudatin from Cynanchum auriculatum flowers using enzymolysis-green surfactant assisted homogenate ultrasound method 酶解-绿色表面活性剂辅助匀浆超声法提取木耳花中4′-羟基苯乙酮和尾状蛋白

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-05-26 DOI: 10.1016/j.foodchem.2025.144923

Guoqiang Cui , Yue Wen , Leyi Yang , Xinyu Liu , Xiaodong Wu , Min Shen , Yijun Kang , Li Yao

{"title":"Extraction of 4’-hydroxyacetophenone and caudatin from Cynanchum auriculatum flowers using enzymolysis-green surfactant assisted homogenate ultrasound method","authors":"Guoqiang Cui , Yue Wen , Leyi Yang , Xinyu Liu , Xiaodong Wu , Min Shen , Yijun Kang , Li Yao","doi":"10.1016/j.foodchem.2025.144923","DOIUrl":"10.1016/j.foodchem.2025.144923","url":null,"abstract":"<div><div>An efficient and green enzymolysis-surfactant-assisted homogenate ultrasound method (ESHU) was used to extract of 4′-hydroxyacetophenone and caudatin from <em>Cynanchum auriculatum</em> flowers. After optimizing ESHU using a mathematical design model, the yields of 4′-hydroxyacetophenone and caudatin were 83.23 ± 3.79 μg/g and 40.35 ± 1.82 μg/g, respectively. The ESHU extraction mechanism was elucidated using FTIR and contact angle measurements, which revealed an increase in hydrophilic group content and a lower contact angle in the samples. These changes enhanced the wettability of the samples and solubility of the target compounds. Scanning electron microscopy revealed structural damage in the samples, which facilitated the release of the target compounds. Furthermore, molecular electrostatic potential analysis revealed that 4′-hydroxyacetophenone and caudatin were extracted using alkyl polyglucoside 10 (APG10) due to the formation of intermolecular hydrogen bonds. Therefore, this method effectively increases the yield of the target compounds and enhances the viability of using plant byproducts in the production of food, medicine, and health products.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"488 ","pages":"Article 144923"},"PeriodicalIF":8.5,"publicationDate":"2025-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144145746","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

Chemical analysis of mulberry (Morus alba L.) leaves treated with jasmonates on nutrition composition and biological activity 茉莉酸盐处理桑树叶片营养成分和生物活性的化学分析

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-05-26 DOI: 10.1016/j.foodchem.2025.144929

Zhi-Ang Zhang , Jia-Ying Liu , Jia-Le Tian , Marriam Khurshid , Cheng-Hai Yan , Richard Ansah Herman , Lu-Chan Gong , Jun Wang

{"title":"Chemical analysis of mulberry (Morus alba L.) leaves treated with jasmonates on nutrition composition and biological activity","authors":"Zhi-Ang Zhang , Jia-Ying Liu , Jia-Le Tian , Marriam Khurshid , Cheng-Hai Yan , Richard Ansah Herman , Lu-Chan Gong , Jun Wang","doi":"10.1016/j.foodchem.2025.144929","DOIUrl":"10.1016/j.foodchem.2025.144929","url":null,"abstract":"<div><div>To sustainably obtain bioactive substances in functional foods, immune plant hormones can enhance the nutrient content in edible mulberry leaves. Different concentrations of methyl jasmonate and coronatine influenced the bioactive compounds of mulberry leaf powder. Metabolomics analysis identified differences that affected the differential metabolites and related pathways, while molecular docking revealed the key metabolites regulating antidiabetic activity. The results demonstrated that treatment with 10 μM methyl jasmonate or 10<sup>−3</sup> μM coronatine significantly enhanced the levels of polyphenols (max to 68.9 %), flavonoids (26.7 %), and total soluble protein (69.2 %), improving DPPH (55.8 %) and <em>α</em>-glucosidase (22.3 %) inhibition (<em>p</em> <em><</em> 0.05). Coronatine outperformed methyl jasmonate in regulating polyphenols and enriching secondary metabolites. Metabolomics revealed enhanced tyrosine metabolism, cAMP signaling, and flavonoid biosynthesis pathways. Key upregulated metabolites under coronatine showed stronger <em>α</em>-glucosidase binding via molecular docking. Findings demonstrated immune hormones' potential to optimize mulberry leaf nutrient profiles and antidiabetic activity, supporting their application in nutrient-enriched functional foods.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"489 ","pages":"Article 144929"},"PeriodicalIF":8.5,"publicationDate":"2025-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144145742","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 nondestructive and rapid method for in situ measurement of crude fat content in soybean grains 一种无损快速原位测定大豆籽粒粗脂肪含量的方法

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-26 DOI: 10.1016/j.foodchem.2025.144862

Yutong Sui, Xiaoyu Zhao, Jiancheng Ding, Shengyong Sun, Yuchen Tong, Wendi Ma, Yue Zhao

引用次数: 0

Pancreatic lipase exhibits selective esterase activity on carboxyl-linked hydroxycinnamic acid glucosides 胰脂肪酶对羧基羟基肉桂酸糖苷具有选择性酯酶活性

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-05-26 DOI: 10.1016/j.foodchem.2025.144939

Ivan M. Lopez-Rodulfo , Pablo Gallego-Lobillo , Mario M. Martinez

{"title":"Pancreatic lipase exhibits selective esterase activity on carboxyl-linked hydroxycinnamic acid glucosides","authors":"Ivan M. Lopez-Rodulfo , Pablo Gallego-Lobillo , Mario M. Martinez","doi":"10.1016/j.foodchem.2025.144939","DOIUrl":"10.1016/j.foodchem.2025.144939","url":null,"abstract":"<div><div>This study explores the susceptibility of phenolic acids (PAs) to digestion. 24 PAs were identified in apple, including 6 hydroxybenzoic acids (HBAs) and 18 hydroxycinnamic acids (HCAs), most of which were derivatives. PA derivatives showed distinct digestion patterns, clustering into groups. Group 1, with HBAs and HCAs esterified to glucose, had lower bioaccessible concentrations after the intestinal phase than Group 2, which included HCAs esterified to quinic acid or glycosylated via a <em>β</em>-O-glycosidic bond. Under different digestion conditions, the <em>β</em>-O-glycosidic bonds in ferulic acid 4-O-<em>β</em>-D-glucoside (FAG) and 4-hydroxybenzoic acid 4-O-<em>β</em>-D-glucoside resisted hydrolysis, while 6-O-feruloyl-<span>d</span>-glucose (FG), linked by an ester bond, was hydrolysed by pancreatin. When FG and its isomer FAG were digested with individual pancreatic enzymes (amylase, trypsin or lipase), FAG remained intact, whereas FG was hydrolyzed by lipase, mirroring pancreatin. Findings indicate a specific esterase activity of pancreatic lipase on HCAs esterified to glucose via a carboxyl ester bond.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"488 ","pages":"Article 144939"},"PeriodicalIF":8.5,"publicationDate":"2025-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144145685","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

Mixture design for developing an eco-friendly sample preparation procedure in a closed-block digester for analysis of tropical fruit pulps by ICP OES 在封闭块消化器中开发一种环保样品制备程序的混合物设计，用于ICP OES分析热带水果果肉

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-05-26 DOI: 10.1016/j.foodchem.2025.144813

William Q. Ferreira , Rafael F. Jesus , Amanda S. Jesus , Sarah A.R. Soares , Rennan G.O. Araujo , João B. Pereira Junior

{"title":"Mixture design for developing an eco-friendly sample preparation procedure in a closed-block digester for analysis of tropical fruit pulps by ICP OES","authors":"William Q. Ferreira , Rafael F. Jesus , Amanda S. Jesus , Sarah A.R. Soares , Rennan G.O. Araujo , João B. Pereira Junior","doi":"10.1016/j.foodchem.2025.144813","DOIUrl":"10.1016/j.foodchem.2025.144813","url":null,"abstract":"<div><div>This study presents a green and efficient digestion method for determining Ba, Ca, Mg, Mn, Ni, P, S, Sr, V, and Zn in tropical fruit pulps using ICP OES. A constrained-mixture design was used to optimize a diluted acid digestion in a closed-block digester, maximizing the efficiency of organic matter decomposition (%EOMD). Optimal conditions included 4.0 mL of 2.0 mol L<sup>−1</sup> HNO₃ and 2.0 mL of 30 % H₂O₂ for 1.30 g of wet mass (0.20 g dry mass), ensuring low acid consumption, minimal residual carbon, and high %EOMD. Accuracy was confirmed through analysis of certified reference material (NCS DC 73351 tea) and spike-recovery tests, showing satisfactory agreement. The method's greenness and practicality were evaluated using AGREE (score: 0.54) and AGREEprep (score: 0.38). Applied to 41 pulp samples, the method enabled multivariate analysis that revealed distinct clusters based on mineral profiles. This approach offers a sustainable and reliable alternative for trace element determination in fruits.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"488 ","pages":"Article 144813"},"PeriodicalIF":8.5,"publicationDate":"2025-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144145750","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

Dynamic comparative analysis of moisture and flavour characteristics in green peppers (Piper nigrum L.) during thermal and non-thermal drying processes 青椒热和非热干燥过程中水分和风味特性的动态比较分析

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-05-26 DOI: 10.1016/j.foodchem.2025.144926

Xinyi Wang , Yue Huang , Hui Su , Ying Lyu , Haiming Chen , Weijun Chen , Qiuping Zhong , Ming Zhang , Jianfei Pei , Rongrong He , Congfa Li , Wenxue Chen

{"title":"Dynamic comparative analysis of moisture and flavour characteristics in green peppers (Piper nigrum L.) during thermal and non-thermal drying processes","authors":"Xinyi Wang , Yue Huang , Hui Su , Ying Lyu , Haiming Chen , Weijun Chen , Qiuping Zhong , Ming Zhang , Jianfei Pei , Rongrong He , Congfa Li , Wenxue Chen","doi":"10.1016/j.foodchem.2025.144926","DOIUrl":"10.1016/j.foodchem.2025.144926","url":null,"abstract":"<div><div>Dynamic changes in moisture and volatile organic compounds (VOCs) of green pepper (GP) during hot-air drying (HAD), far-infrared drying (FIRD), and freeze drying (FD) were investigated. Results showed HAD increased terpenoids peak area by 44.72 %, the drying time of FIRD was only 5 h, and the FD piperine retention was 135 %. LF-NMR results revealed a significant decrease in the peak area of free water, which positively correlated with 25 VOCs in dried GP as drying progressed. HS-SPME-GC–MS and HS-GC-IMS techniques further identified 1205 VOCs, with terpenoids (<em>α</em>-farnesene and <em>β</em>-myrcene) contributing 26.18 % to the overall flavour of dried GP, and being significantly upregulated by HAD. Notably, piperine showed strong correlations with three pyrazines containing heterocyclic structures (<em>r</em> ≥ 0.70). Moreover, the flavour-related metabolic pathways in dried GP include tyrosine metabolism, phenylalanine metabolism, microbial metabolism, and the biosynthesis of secondary metabolites, with the latter serving as the main pathway for GP flavour.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"488 ","pages":"Article 144926"},"PeriodicalIF":8.5,"publicationDate":"2025-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144145743","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