Food Chemistry最新文献_第8页

Safety assessment of natural materials for food contact in high temperature applications: Migration studies with solid simulant (Tenax®)

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-04 DOI: 10.1016/j.foodchem.2025.142764

Sofia Nieves, Cristina Nerín, Esther Asensio

引用次数: 0

Visible light-driven multichannel concerted antibacterial films with Photodynamically enhanced self-cascading Chemodynamic actions for long-term preservation of perishable food

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-04 DOI: 10.1016/j.foodchem.2025.142787

Yiya Ping, Liang Zhang, Wenze Wang, Meilin Wang, Linpin Luo, Ting Du, Xiaoyue Yue, Qingyu Yang, Mingqiang Zhu, Jianlong Wang

{"title":"Visible light-driven multichannel concerted antibacterial films with Photodynamically enhanced self-cascading Chemodynamic actions for long-term preservation of perishable food","authors":"Yiya Ping, Liang Zhang, Wenze Wang, Meilin Wang, Linpin Luo, Ting Du, Xiaoyue Yue, Qingyu Yang, Mingqiang Zhu, Jianlong Wang","doi":"10.1016/j.foodchem.2025.142787","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142787","url":null,"abstract":"This work pioneered an innovative visible light-powered, self-cascading peroxide antimicrobial packaging system (RPFe-CS), featuring a photodynamic enhancement effect achieved through the demand-oriented design of riboflavin sodium phosphate and Fe coordination complexes (RPFe) fillers with photodynamic and peroxidase activities, and the ingenious selection of slightly acidic chitosan (CS) film matrix. In this system, the photo-responsive properties of RPFe particles not only generate the •O2−, •OH, and 1O2 required for photodynamic sterilization, but also the produced H2O2 serves as a necessary substrate for peroxidase to exert its bactericidal effect, endowing the packaging system with a “self-production and self-marketing” cascade process. The RPFe0.3-CS film achieved efficient eradication to bacteria and fungi reaching up to 99.9 % and 90.6 %, respectively, thereby demonstrating an excellent effect that significantly extends the storage period of cherry tomatoes by 1.5 times. These desirable properties underscore the significant advantages of RPFe0.3-CS film in addressing the challenges of food microbial spoilage.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"41 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142925207","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

Preparation of peptides against immunocomplex of deltamethrin and application in noncompetitive lateral flow immunoassay

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-04 DOI: 10.1016/j.foodchem.2025.142757

Panpan Cui, Jiao Li, Bingjie Chen, Zhiying Zhang, Yuan Ding, Hongwu Liang, Xiude Hua

{"title":"Preparation of peptides against immunocomplex of deltamethrin and application in noncompetitive lateral flow immunoassay","authors":"Panpan Cui, Jiao Li, Bingjie Chen, Zhiying Zhang, Yuan Ding, Hongwu Liang, Xiude Hua","doi":"10.1016/j.foodchem.2025.142757","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142757","url":null,"abstract":"Lateral flow immunoassay (LFIA) has the advantages of simplicity and rapidness, and is widely used for the rapid detection of pesticides and other analytes. However, small molecule compounds such as pesticides are often analyzed using competitive LFIA (CLFIA), whose sensitivity often does not meet the actual needs. In this study, a noncompetitive LFIA (NLFIA) for deltamethrin (DM) with high sensitivity was developed by using anti-immunocomplex peptides (AIcPs). A total of 21 unique AIcPs were identified through the screening of phage-displayed cyclic peptide libraries. The AIcP containing the CYFDGAWYAC sequence in noncompetitive phage enzyme-linked immunosorbent assays (P-ELISA) exhibited a half signal saturation concentration (SC50) of 1.49 ng/mL, achieving a remarkable 209-fold sensitivity enhancement compared to antigen-based competitive ELISA. The AIcP, in the form of CYFDGAWYACGGGSSK-biotin, was synthesized to prepare AIcP-conjugated gold nanoparticles (AuNPs) by reacting with streptavidin (SA)-labeled AuNPs and subsequently assembled into the NLFIA strip. After optimization, the NLFIA achieved a visual limit of detection (vLOD) of 6.25 ng/mL in Tris-HCl buffer and 0.5 mg/kg in wheat, Chinese cabbage, and celery within 8 min. Furthermore, NLFIA detection results for blind wheat samples matched those of a reference liquid chromatography method.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"24 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142924628","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

Innovative submerged directed fermentation: Producing high molecular weight polysaccharides from Ganoderma lucidum

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-04 DOI: 10.1016/j.foodchem.2025.142759

Jia Guo, Chenmin Tang, Yanfang Liu, Jia Shi, Jovana Vunduk, Chuanhong Tang, Jie Feng, Jingsong Zhang

{"title":"Innovative submerged directed fermentation: Producing high molecular weight polysaccharides from Ganoderma lucidum","authors":"Jia Guo, Chenmin Tang, Yanfang Liu, Jia Shi, Jovana Vunduk, Chuanhong Tang, Jie Feng, Jingsong Zhang","doi":"10.1016/j.foodchem.2025.142759","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142759","url":null,"abstract":"Polysaccharides from Ganoderma lucidum (GLPs) exhibit unique bioactivity, but traditional cultivation yields low quantities and unstable quality, limiting their research and application. This study highlights how submerged fermentation processes enable the directed acquisition of structurally defined high molecular weight (MW) bioactive intracellular polysaccharides (IPS). The results showed that inoculation amount and fermentation scales had a significant effect on the content of high MW IPS. In the fermentor, by lowering the initial glucose concentration combined with fed-batch fermentation, the high MW IPS content was improved. The monosaccharide composition indicated that the high MW IPS obtained from different fermentation scales exhibited stability. This polysaccharide, which is a β-glucan with a β-1,3-Glcp backbone and β-1-Glcp attached at the O-6 position, demonstrated immunostimulatory effects in vitro. Overall, the consistent quality of GLPs during submerged fermentation underscores the feasibility of industrial-scale production, presenting a significant advancement over traditional cultivation methods and promising for biotechnological applications.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"24 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142924629","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

Mechanism analysis for the differences in multi-level structure, enzyme accessibility and pasting properties of starch granules caused by different hydrolysis pathways of maltogenic α-amylase

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-04 DOI: 10.1016/j.foodchem.2025.142789

Bo Zhang, Yuxiang Bai, Xiaoxiao Li, Jingjing Dong, Yanli Wang, Zhengyu Jin

{"title":"Mechanism analysis for the differences in multi-level structure, enzyme accessibility and pasting properties of starch granules caused by different hydrolysis pathways of maltogenic α-amylase","authors":"Bo Zhang, Yuxiang Bai, Xiaoxiao Li, Jingjing Dong, Yanli Wang, Zhengyu Jin","doi":"10.1016/j.foodchem.2025.142789","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142789","url":null,"abstract":"The effect of pores distribution on the multi-scale structure, enzyme accessibility, and pasting properties of the waxy maize starch granules with the same degree of hydrolysis were examined. Increased maltogenic α-amylase (MA) dosage obviously increased the shallow pores number and the roughness, whereas extended time increased the holes depth. Despite achieving the same hydrolysis degree and specific surface area, samples with numerous shallow holes exhibited a higher mass fractal dimension, a lower, peak viscosity, final viscosity and setback. Besides, increased dosage prompted a sustained decrease in the number of short chains with DP 10–17; whereas prolonging time encouraged the continuous catalyzation in the same chains. Enzymatic probe profiles showed MA was more accessible to the amorphous region on the periphery of starch granules, rather than the inside. This finding provides a more valuable understanding of the catalytic mechanism for MA in heterogeneous systems and an accurate guidance for the industrial production.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"18 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142925208","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

Effect of (−)-epigallocatechin gallate palmitate complexation under mild temperature on the structure and nutritional functions of porous rice starch

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-04 DOI: 10.1016/j.foodchem.2025.142763

Hai He, Qi He, Yugang Zhang, Jia Sun, Yingfeng Tu, Hongwei Wang, Fang Qin, Kun Liu

{"title":"Effect of (−)-epigallocatechin gallate palmitate complexation under mild temperature on the structure and nutritional functions of porous rice starch","authors":"Hai He, Qi He, Yugang Zhang, Jia Sun, Yingfeng Tu, Hongwei Wang, Fang Qin, Kun Liu","doi":"10.1016/j.foodchem.2025.142763","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142763","url":null,"abstract":"The correlation among the hierarchical structure, physicochemical properties, and nutritional functions of porous rice starch after absorbing and complexing with (−)-epigallocatechin gallate palmitate (P-EGCG) under mild temperatures at different reaction times were investigated. The P-EGCG loading rate (19.6 %–28.5 %) of porous starch increased after hydrolysis with a mixture of amyloglucosidase and α-amylase for 3 and 6 h, respectively. A decrease in the melting enthalpy of the amylopectin double helix and an increase in the melting enthalpy of the V-type helices after complexation was observed with longer reaction times. The retention index of P-EGCG after 6 h of incubation was 57.11 % following 21 d of storage. These structural changes significantly transformed portions of the rapidly and slowly digestible starches into resistant starch (41.68 %–47.84 %), accompanied by enhanced thermal stability, antioxidant activity, and enteropathogenic bacteria-inhibiting ability. Therefore, porous rice starch complexed with P-EGCG may provide controlled digestion, antioxidant activity, and potential gut microbiota benefits.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"318 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142924625","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

Determination of the appropriate extraction method for bound aroma compounds from strawberry and analysis of aroma substances in strawberry fruits of different varieties and developmental stages

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-04 DOI: 10.1016/j.foodchem.2025.142768

Li-Xia Sheng, Xiang-Rong Li, Xing-Ming Zhu, Hao Zhu, Jian-Qiang Yu

{"title":"Determination of the appropriate extraction method for bound aroma compounds from strawberry and analysis of aroma substances in strawberry fruits of different varieties and developmental stages","authors":"Li-Xia Sheng, Xiang-Rong Li, Xing-Ming Zhu, Hao Zhu, Jian-Qiang Yu","doi":"10.1016/j.foodchem.2025.142768","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142768","url":null,"abstract":"Strawberries are rich in unique aroma substances, which include bound and free aroma compounds. Unlike the free aroma, the appropriate extraction and analytical methods for bound aroma compounds in strawberries remain unclear. In the present study, we compared three extraction methods for bound aroma compounds of strawberries and performed the single factor experiment for optimizing the hydrolysis method, process parameters, and response surface analysis. The following optimal process conditions were obtained for extracting bound aroma precursor compounds by the Cleanert PEP column: (1) column flow rate of 1 mL/min; (2) dichloromethane: pentane eluent ratio of 7:1; and (3) ethyl acetate: methanol retention solution ratio of 3:1. The bound aroma precursor compounds were enzymatically hydrolyzed at 38 °C for 48 h and finally detected by GC–MS. The results showed that HY strawberries at red fruit stages had the most abundant aroma content and types, and different varieties had different aroma types.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"6 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142924626","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

Amino acid-based, sustainable organic nanozyme and integrated sensing platform for histamine detection

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-04 DOI: 10.1016/j.foodchem.2025.142751

Dong Hoon Lee, Mohammed Kamruzzaman

引用次数: 0

Encapsulation of hydrophobically ion-paired teduglutide in nanoemulsions: Effect of anionic counterions

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-04 DOI: 10.1016/j.foodchem.2025.142774

Youkyung Jeon, Sung-Gun Kim, Kyeong-Ok Choi, Jong-Tae Park

引用次数: 0

Combined use of steam explosion, alkali, and microbial methods improving the yield, structure and properties of soluble dietary fiber from bamboo shoot shells

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-01-04 DOI: 10.1016/j.foodchem.2025.142754

Yu Wang, Jie Tong, Ting Wang, Ruotong Ma, Mariem Elmalki, Dandan Li, Chuang Li, Zhenglian Xue, Xu Fang, Guangjun Nie

{"title":"Combined use of steam explosion, alkali, and microbial methods improving the yield, structure and properties of soluble dietary fiber from bamboo shoot shells","authors":"Yu Wang, Jie Tong, Ting Wang, Ruotong Ma, Mariem Elmalki, Dandan Li, Chuang Li, Zhenglian Xue, Xu Fang, Guangjun Nie","doi":"10.1016/j.foodchem.2025.142754","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142754","url":null,"abstract":"Developing an effective method for extracting soluble dietary fiber (SDF) from bamboo shoot shell (BSS) is of great significance for the resource utilization of BSS. Here, we proposed the combinational strategy of steam explosion (SE), alkaline extraction (AE), and microbial extraction (ME) to enhance BSS-SDF yield. The highest yield of 28.28 % was achieved, and the properties of SDF were improved as follows: 1.4 g/g oil holding capacity (OHC), 0.61 g/g water holding capacity (WHC), 1.56 mmol/g glucose adsorption capacity (GAC), 87 % ABTS+ scavenging capability, and 74 % DPPH⋅ scavenging capability. The mechanism of the strategy was uncovered to understand the synergic effects on SDF production. SE destroyed lignin molecules and promoted AE to further hydrolyze the molecules of lignin and hemicellulose, resulting in a sparse and porous architecture. This is beneficial for Lactobacillus to utilize insoluble dietary fiber to make smaller size of SDF with various structures. Hopefully, the findings will be generalized in other SDF production.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"1 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142924627","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