Food Chemistry最新文献

{"title":"Maltodextrin vitamin E succinate: A novel antioxidant emulsifier for formulating functional nanoemulsions","authors":"Xiang Luo, Yuanyuan Chen, Zhe Jiang, Hongze Wu, David Julian McClements, Chang Zhang, Yanyan Zhou, Hongliang Fu, Xuguang Yin, Wenna Huang, Zhixin Wang, Lemao Yu, Xin Tang, Kangli Li, Kewu Zhu","doi":"10.1016/j.foodchem.2024.141991","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.141991","url":null,"abstract":"A new multifunctional emulsifier was synthesized by coupling maltodextrin with a dextrose equivalent of 19 to vitamin E succinate. Two emulsifiers with varying degrees of vitamin E succinate substitution were prepared based on different mass ratios of vitamin E succinate to maltodextrin. The molecular structure and purity of these emulsifiers were analyzed. Nanoemulsions were prepared using octenyl succinic anhydride modified starch as a control to investigate the physical stability, antioxidant capacity, oxidative stability, and <em>in vitro</em> simulated digestive properties of the nanoemulsions. The emulsifying and antioxidant activity of the maltodextrin-vitamin E succinate conjugate was significantly superior to that of octenyl succinic anhydride modified starch, demonstrating good physical and oxidative stability. Additionally, they were rapidly digested under simulated small intestinal conditions. This new emulsifier shows broad application potential for the encapsulation, protection, and delivery of hydrophobic bioactive substances in the fields of medicine, food, and healthcare products.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.8,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142599860","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":"High-adhesion antimicrobial composite coating incorporating quaternary chitosan and tea tree oil for enhanced preservation of fruits and vegetables","authors":"Ying Liu, Yi Ding, Chao Wang, Jian Luo, Huanhuan Yao, Huili Zhang, Long Xu, Junfan Niu","doi":"10.1016/j.foodchem.2024.142007","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142007","url":null,"abstract":"This study developed high-adhesion quaternary chitosan coatings using amphiphilic HACC-oleic acid conjugates (HACC-OA) to enhance fruit and vegetable preservation. HACC-OA demonstrated improved viscosity and adhesion, providing a stable carrier for tea tree oil (TTO). The resulting TTO@HACC-OA coatings exhibited significantly reduced contact angle (43.7°) and increased retention amount on strawberry surfaces. Furthermore, TTO@HACC-OA demonstrated a lower volatilization rate of TTO (27.8 %) compared to pure TTO (49.5 %) and an enhanced synergistic antimicrobial activity (EC₅₀ = 1.51 mg/mL) against <em>Botrytis cinerea</em> Pers compared to HACC alone (EC₅₀ = 1.58 mg/mL). Preservation experiments revealed that TTO@HACC-OA effectively maintained color and firmness, reduced decay index and weight loss, delayed decline in vitamin C content of strawberries, postponed increase in total phenolic content, and mitigated malondialdehyde accumulation. Therefore, the prepared TTO@HACC-OA composite coating with excellent adhesion ability and preservation effect holds great potential for applications in fruit and vegetable preservation.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.8,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142599861","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":"Effects of sodium chloride on the textural attributes, rheological properties, microstructure, and 3D printing performance of rice starch-curdlan composite gel","authors":"Weixian Li, Kangning Zhang, Yang Qin, Man Li, Hongyan Li, Minqiang Guo, Tongcheng Xu, Qingjie Sun, Na Ji, Fengwei Xie","doi":"10.1016/j.foodchem.2024.141986","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.141986","url":null,"abstract":"This study explores the impact of varying concentrations of salt ions (0, 2.5, 5, 7.5, 10, and 12.5 mmol) on the physicochemical properties and 3D-printing performance of rice starch-curdlan composite gel. The relationship between gel structure, properties, printability, and printing accuracy was clarified through the evaluation of each parameter. The inclusion of an appropriate concentration of NaCl positively influenced the properties and printing characteristics of the composite gel. Specifically, a NaCl concentration of 7.5 mmol yielded the highest printing performance, achieving 98.61 % accuracy. Microstructural analysis indicates that the addition of ions promoted the formation of a denser network structure in the composite gel. Fourier-transform infrared spectroscopy reveals enhanced hydrogen bonding in the rice starch-curdlan gels with the addition of NaCl. Lastly, dysphagia testing demonstrates that the composite gels with 0–5 mmol NaCl concentrations exhibited grade 5 characteristics (clastic and wet) with satisfactory swallowing performance.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.8,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142601868","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":"Carboxymethyl cellulose-induced Cryptococcus laurentii improves disease resistance and regulates phenylpropane and reactive oxygen metabolism in grapefruit","authors":"Le Yang, Diantong Ma, Fang Wang, Li Liu, Lin Chen, Xiahong He, Junrong Tang, Jia Deng","doi":"10.1016/j.foodchem.2024.141955","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.141955","url":null,"abstract":"Green mould disease poses a significant threat to the citrus industry. <em>Cryptococcus laurentii</em> can stimulate the fruit defence system, whereas the use of antagonistic yeast alone demonstrates limited efficacy. This study investigated the molecular mechanisms of <em>C. laurentii</em> cultured with carboxymethyl cellulose (CMC<img alt=\"single bond\" src=\"https://sdfestaticassets-us-east-1.sciencedirectassets.com/shared-assets/55/entities/sbnd.gif\" style=\"vertical-align:middle\"/><em>C. laurentii</em>), and evaluated the effects of CMC<img alt=\"single bond\" src=\"https://sdfestaticassets-us-east-1.sciencedirectassets.com/shared-assets/55/entities/sbnd.gif\" style=\"vertical-align:middle\"/><em>C. laurentii</em> on phenylpropane and reactive oxygen metabolism in grapefruit fruit. Transcriptome analysis revealed that the upregulation of gene expression associated with yeast growth and antagonistic ability occurred in CMC<img alt=\"single bond\" src=\"https://sdfestaticassets-us-east-1.sciencedirectassets.com/shared-assets/55/entities/sbnd.gif\" style=\"vertical-align:middle\"/><em>C. laurentii</em> after 72 h cultivation. Meanwhile, CMC<img alt=\"single bond\" src=\"https://sdfestaticassets-us-east-1.sciencedirectassets.com/shared-assets/55/entities/sbnd.gif\" style=\"vertical-align:middle\"/><em>C. laurentii</em> reduced lesion diameter and disease incidence in fruit. This treatment promoted phenylpropane metabolism by activating PAL, C4H, 4CL, POD, and PPO and increasing the secondary metabolites. CMC<img alt=\"single bond\" src=\"https://sdfestaticassets-us-east-1.sciencedirectassets.com/shared-assets/55/entities/sbnd.gif\" style=\"vertical-align:middle\"/><em>C. laurentii</em> also activated the AsA-GSH cycle, enhanced the activities of SOD and CAT, and reduced the accumulation of H₂O₂ and O₂^•-. The results suggested that CMC<img alt=\"single bond\" src=\"https://sdfestaticassets-us-east-1.sciencedirectassets.com/shared-assets/55/entities/sbnd.gif\" style=\"vertical-align:middle\"/><em>C. laurentii</em> maintained high postharvest fruit quality in grapefruit fruit by elevating the phenylpropane and reactive oxygen metabolism.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.8,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142599865","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":"Exploring the physicochemical, structural, metabolic, and flavor compounds of Limosilactobacillus fermentum in fermented yogurt through comparative genomics","authors":"Xiaoxiang Gao, Yuxuan Xia, Leilei Yu, Fengwei Tian, Jianxin Zhao, Wei Chen, Qixiao Zhai","doi":"10.1016/j.foodchem.2024.142000","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142000","url":null,"abstract":"Adding specific lactic acid bacteria to yogurt has been known to enhance both its benefits and flavor. However, differences among the strains of the same species present significant challenges. In this study, we constructed a phylogenetic tree of 232 <em>Limosilactobacillus fermentum</em> strains and selected seven strains with distinct evolutionary relationships for yogurt fermentation. <em>L. fermentum</em> FFJ12, which possesses more glycoside hydrolases (GH), had the highest growth rate and acid production. Conversely, <em>L. fermentum</em> FBJSY21_1, containing less GH, showed poor acid production. Yogurt texture might be related to amino acid synthesis. <em>L. fermentum</em> induced a high abundance of dibenzoyl-<em>L</em>-tartaric acid anhydride, leading to a wine-like flavor in yogurt. Additionally, <em>L. fermentum</em> upregulated citric acid and 4-acetamidobenzoic acid levels; and downregulated phenylalanine abundance. This study provided novel insights into the selection of potential probiotics for yogurt fermentation, thereby promoting the development of precision yogurt.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.8,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142601866","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":"Development of a new eco-friendly ultrasound-assisted extraction method to quantify tryptophan in wild mushrooms and determination of its beneficial properties","authors":"Alejandro R. López, Elena Ortega-Caneda, Estrella Espada-Bellido, Nuria Chinchilla, Miguel Palma, María José Aliaño-González, Gerardo Fernández Barbero, Ceferino Carrera","doi":"10.1016/j.foodchem.2024.142006","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142006","url":null,"abstract":"Bioactive compounds in food offer health benefits by influencing cellular and physiological functions. Tryptophan, an essential amino acid and precursor to neurotransmitters like melatonin and serotonin, regulates mood and circadian rhythms. However, its quantification in mushrooms is scarce studied. An eco-friendly ultrasound-assisted extraction (UAE) method has been optimized to quantify tryptophan using ultra high-performance liquid chromatography with a diode array and fluorescence detector (UHPLC-DAD-Fl). Tryptophan levels were determined in 26 wild mushroom samples of the genus <em>Lactarius</em> and <em>Boletus.</em> The concentrations ranged from 0.042 mg/g to 0.742 mg/g. The extracts' health benefits were assessed for antioxidant capacity using DPPH (17.7 % - 71.6 %) and ABTS (7.2 % - 24.9 %) methods, while acetylcholinesterase (AChE) inhibitory activity ranged from 13.1 % to 49.8 %. Promising results were obtained. Hierarchical cluster analysis demonstrated a correlation between tryptophan concentration, mushroom species, location, and extract properties, highlighting tryptophan's crucial role in these mushrooms' health benefits.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.8,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142601873","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":"Separation and enrichment of Cd and Pb from food and water samples based on a graphene oxide-decorated poly 2-diethylaminoethyl methacrylate nanocomposite by dispersive micro-solid phase extraction (d-μ-SPE)","authors":"Hassan Elzain Hassan Ahmed, Elvin Aliyev, Rasim Alosmanov, Mustafa Soylak","doi":"10.1016/j.foodchem.2024.142008","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142008","url":null,"abstract":"In this study, a graphene oxide combined with poly(2-diethylaminoethyl methacrylate) (GO@PDEAEMA) nanocomposite was synthesized for the separation and enrichment of Cd and Pb from food and water samples using the dispersive micro-solid phase extraction (d-μ-SPE) technique. The GO@PDEAEMA nanocomposite was synthesized using surface-initiated atom transfer radical polymerization (SI-ATRP) and characterized using various analytical techniques, such as FTIR, FE-SEM, TGA, BET, and XRD. The optimal experimental conditions were pH 8, 0.5 M HNO₃ as eluent, 5 mg of sorbent, and adsorption/desorption times of 0.5 and 1 min, respectively, with a recovery range of 89–101 %. The suggested method showed low limits of detection (LOD) and quantification (LOQ) of 0.11 μg L⁻¹ and 0.37 μg L⁻¹ for Cd and 0.28 μg L⁻¹ and 0.93 μg L⁻¹ for Pb, respectively. The optimal procedure was successfully applied to real water and food samples. The study demonstrates the possibility of using GO@PDEAEMA nanocomposite as an effective sorbent for toxic metal extraction.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.8,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142601874","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":"Selenium micro-encapsulation: Innovative strategies for supplementing plant-based beverages","authors":"José Luan da Paixão Teixeira, Ana Paula Rebellato, Raquel Fernanda Milani, Izabela Dutra Alvim, Marcelo Antonio Morgano","doi":"10.1016/j.foodchem.2024.141993","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.141993","url":null,"abstract":"Selenium (Se) is an essential micronutrient for humans, and one of the new strategies to increase its intake is to fortify foodstuff with Se-bioaccessible species. This study aimed to produce Se-microparticles (selenate, selenite and Se-organic) using combined methods of microencapsulation; fortify commercial plant-based beverages (PBBs); evaluate the stability of microparticles; and estimate the bioaccessibility of Se and its contribution to the Recommended Daily Intake (RDA). Samples and bioaccessible fractions were submitted to acid digestion and Se levels (total and bioaccessible) were quantified by ICP-MS. The bioaccessibility of the Se-microparticles produced was estimated using an in vitro method under standardized conditions (INFOGEST). During the storage period, the microparticles maintained their stability and similar size. The PBBs fortified with Se-microparticles presented high bioaccessibility (77–94 %); being superior, in comparison, to the traditional fortification (Se-isolated salts). Thus, the results suggest promising perspectives for Se-supplementation in PBBs to meet nutritional needs effectively.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.8,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142597533","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 off-flavors in hydro-distilled essential oils of sweet orange (Citrus sinensis) by flavoromics strategy and computational simulation","authors":"Qian Zhao, Zhongxin Li, Keer Zhang, Xinping Deng, Guangnan Wang, Zhiyue Ye, Mingqi Liu, Jianle Chen, Shiguo Chen, Xingqian Ye, Huan Cheng","doi":"10.1016/j.foodchem.2024.141990","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.141990","url":null,"abstract":"Citrus essential oils (EOs) are renowned for their aroma, but thermal extraction methods can introduce undesirable cooking and pungent odors. The specific compounds responsible for these off-flavors and their perception mechanisms remain unclear. This study investigated the flavor differences between cold pressing (CP) and hydro-distilled (HD) extracted essential oils from sweet oranges (SEOs) using flavoromics strategy. The results indicated that increased levels of alcohol compounds, particularly terpinen-4-ol, β-citronellol, geraniol, trans-carveol, and α-terpineol, were primarily responsible for the off-flavors in HD-extracted SEOs. Furthermore, molecular docking and dynamics simulations revealed that off-flavor compounds bind to olfactory receptors through hydrogen bonding and hydrophobic interactions, inducing slight structural and conformational changes that facilitate odor recognition and activate downstream signaling events. This study offers crucial insights into the mechanisms underlying off-flavor development in citrus EOs, providing valuable knowledge for optimizing extraction methods, controlling SEOs quality, and advancing flavor science.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.8,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142597535","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":"Resveratrol nanoparticles coated by metal-polyphenols supramolecular enhance antioxidant activity and long-term stability of dietary gel","authors":"Yiyang Chai, Ying Zhou, Kai Zhang, Ping Shao","doi":"10.1016/j.foodchem.2024.141987","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.141987","url":null,"abstract":"Resveratrol (RES) is an important functional substance with multiple active properties. However, RES is susceptible to natural environmental conditions that reduce its bioactivity. To improve the bioavailability of RES, in this study, Catechin and Fe³⁺/Ca²⁺ were selected to form supramolecules, which were then coated on the surface of hydrophobic RES nanoparticles (RES NPs) to create composite RES NPs. The obtained composite RES NPs demonstrated higher antioxidant capacity and better photo-thermal stability than RES NPs. Additionally, a pectin (PE) dietary gel was designed as a delivery carrier for RES. The results showed that the incorporation of composite RES NPs not only endowed the gels with significant dietary activity but also enhanced the texture, water retention capacity and hydrophobicity. After 28 days of storage, the retention rate of RES could be maintained above 90 % in the dietary gels. Meanwhile, the controlled release of RES was achieved in <em>in vitro</em> simulated digestion.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.8,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142597536","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}