Food Chemistry最新文献_第8页

Impact of fermentation and in vitro gastrointestinal digestion on the bioaccessibility of phytochemicals and antioxidant capacity of tiger nut, carob and rice beverages 发酵和体外胃肠消化对虎坚果、角豆豆和大米饮料中植物化学物质生物可及性和抗氧化能力的影响

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-09-27 DOI: 10.1016/j.foodchem.2025.146562

Matteo Vitali , Mónica Gandía , Antonio González-Sarrías , Fernando Vallejo , Antonio Cilla , Amparo Gamero

{"title":"Impact of fermentation and in vitro gastrointestinal digestion on the bioaccessibility of phytochemicals and antioxidant capacity of tiger nut, carob and rice beverages","authors":"Matteo Vitali , Mónica Gandía , Antonio González-Sarrías , Fernando Vallejo , Antonio Cilla , Amparo Gamero","doi":"10.1016/j.foodchem.2025.146562","DOIUrl":"10.1016/j.foodchem.2025.146562","url":null,"abstract":"<div><div>This study unveils the transformative effects of lactic acid fermentation and <em>in vitro</em> digestion on the phytochemical profile (UHPLC-QTOF) and antioxidant capacity (total polyphenols, TEAC and ORAC) of plant-based beverages made from local crops. Fermentation with the probiotic consortium VEGE061 and subsequent INFOGEST 2.0 digestion triggered antioxidant changes. Tiger nut beverages showed a dramatic increase in ORAC activity (1.8–4.0 mmol L<sup>−1</sup> Trolox) while preserving polyphenol levels, with the b-isomer of hydroxyoleic acid exhibiting high potential bioaccessibility (>90 %) and sinapoyl alcohol stability improving markedly. Carob beverages displayed elevated polyphenol content (348–413 mg GAE/L) and TEAC activity (1.9–2.3 mmol L<sup>−1</sup> Trolox), with 3-propyl malic acid bioaccessibility rising from 10 % to 64 % with fermentation. Rice beverages displayed modest improvements. Overall, digestion severely reduced phenolic stability (∼8 % retention), highlighting the urgent need for strategies to improve the bioaccessibility and maximize health benefits. These findings open new avenues for innovative functional beverage design.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"495 ","pages":"Article 146562"},"PeriodicalIF":9.8,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145183216","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

Proteomic and flavor dynamics in irradiated scallop adductor muscle during refrigerated storage via 4D-DIA proteomics 通过4D-DIA蛋白质组学研究辐照扇贝内收肌冷藏期间的蛋白质组学和风味动态

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-09-27 DOI: 10.1016/j.foodchem.2025.146543

Zhupeng Zhang, Peng Ge, Chaoqi Han, Jie Zhang, Richeng Yu, Wenxiu Wang, Ran Suo, Jianfeng Sun

{"title":"Proteomic and flavor dynamics in irradiated scallop adductor muscle during refrigerated storage via 4D-DIA proteomics","authors":"Zhupeng Zhang, Peng Ge, Chaoqi Han, Jie Zhang, Richeng Yu, Wenxiu Wang, Ran Suo, Jianfeng Sun","doi":"10.1016/j.foodchem.2025.146543","DOIUrl":"10.1016/j.foodchem.2025.146543","url":null,"abstract":"<div><div>This study investigated the impact of electron beam irradiation (EBI) on the flavor attributes of scallop adductor muscle during refrigerated storage. Four-dimensional data-independent acquisition (4D-DIA) proteomics and gas chromatography-ion mobility spectrometry (GC-IMS) were utilized to characterize proteomic dynamics and volatile compound profiles. GC-IMS analysis identified 18 significantly altered volatile compounds (VIP > 1, <em>P</em> < 0.05), including aldehydes, ketones, and sulfur-containing derivatives, which collectively delineate irradiation-induced flavor variations. Proteomic profiling revealed 203 flavor-related proteins exhibiting dose- and storage time-dependent expression (<em>P</em> < 0.05), among which 26 proteins were strongly correlated with sulfide production and spoilage odor generation. Gene Ontology (GO) enrichment highlighted dominant biological processes—including amino acid metabolism, lipid/protein oxidative modification, and cellular redox homeostasis—mechanistically linked to flavor compound generation. These findings elucidate the molecular interplay between proteome remodeling and flavor evolution in irradiated seafood, providing protein-level insights for optimizing EBI applications in scallop preservation.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"495 ","pages":"Article 146543"},"PeriodicalIF":9.8,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145153928","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

Electrospun oral fiber membranes for oral-derived postbiotic delivery: Physicochemical properties, antibacterial and cytoprotective effects 用于口服生物后给药的电纺丝口腔纤维膜：理化性质、抗菌和细胞保护作用

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-09-27 DOI: 10.1016/j.foodchem.2025.146539

Yiwen Bao , Xu Si , Jiaxin Li , Qiao Jiang , Baoru Yang , Zhongxia Li , Bin Li

{"title":"Electrospun oral fiber membranes for oral-derived postbiotic delivery: Physicochemical properties, antibacterial and cytoprotective effects","authors":"Yiwen Bao , Xu Si , Jiaxin Li , Qiao Jiang , Baoru Yang , Zhongxia Li , Bin Li","doi":"10.1016/j.foodchem.2025.146539","DOIUrl":"10.1016/j.foodchem.2025.146539","url":null,"abstract":"<div><div>To overcome the challenges in targeted oral delivery of postbiotics, this study developed a functional electrospun oral fiber membrane through a systematic three-step strategy. First, the optimal 1:2 mass ratio of octenylsuccinylated starch to polyvinyl alcohol was determined by analyzing rheology, conductivity, and fiber morphology to create a stable electrospinning matrix. Second, an oral-derived <em>Lactobacillus plantarum</em> postbiotic was identified as the optimal functional component based on antioxidant, antibacterial, and probiotic-promoting effects. Third, when the postbiotic loading reached 15 mg/mL, the membrane exhibited uniform fiber morphology (average diameter 386 nm), oral-compatible surface pH, and contour-adaptable mechanical performance, supported by stable hydrogen-bonding interactions. Functionally, the membrane demonstrated near-complete pathogenic bacteria inhibition, approximately 70 % increased beneficial bacteria proliferation, effective oxidative damage prevention with a 22 % improvement in cell viability, and marked anti-inflammatory effects. These findings provide a promising delivery strategy for oral microenvironment modulation, advancing functional food development for oral health.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"495 ","pages":"Article 146539"},"PeriodicalIF":9.8,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145183219","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 uncovers the dual effects of high-pressure and ultra-shear processing in a blended fruit-vegetable juice 代谢组学揭示了高压和超剪切处理在混合果蔬汁中的双重作用

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-09-27 DOI: 10.1016/j.foodchem.2025.146520

Giovana Domeneghini Mercali , Eliseu Rodrigues , Cristian D. Quiroz-Moreno , Sai Sashidhar Guduru , V.M. Balasubramaniam , Jessica Cooperstone

{"title":"Metabolomics uncovers the dual effects of high-pressure and ultra-shear processing in a blended fruit-vegetable juice","authors":"Giovana Domeneghini Mercali , Eliseu Rodrigues , Cristian D. Quiroz-Moreno , Sai Sashidhar Guduru , V.M. Balasubramaniam , Jessica Cooperstone","doi":"10.1016/j.foodchem.2025.146520","DOIUrl":"10.1016/j.foodchem.2025.146520","url":null,"abstract":"<div><div>This study applied untargeted metabolomics to investigate chemical changes in a blended fruit-vegetable juice induced by high-pressure processing (HPP; 400 MPa, 40 °C) and ultra-shear technology (UST; 400 MPa, 40 and 72 °C) and conventional thermal treatments (CT; 40 and 72 °C). Each processing treatment was replicated five times. A total of 2997 features in negative and 2982 in positive ionization modes were detected, with 48 compounds identified, including phenolics, organic acids, sugars, and amino acids. Processing led to clear compositional separation between untreated and treated samples, with pressure-based technologies distinguishable from thermal ones. Anthocyanins, proanthocyanidins, epicatechin, and phloridzin decreased across all treatments, whereas hydroxycinnamic acids, ellagic acid, and proline showed increased, likely due to cell disruption and release. Thermal treatments induced the most pronounced changes, while pressure and shear rate showed moderate effects. Untargeted metabolomics proved effective in revealing both the loss and release of bioactive compounds, enhancing our understanding of processing impacts on food composition.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"495 ","pages":"Article 146520"},"PeriodicalIF":9.8,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145183227","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

Competitive binding and characteristic properties of pea 7S protein with three phenolic compounds: Implications for digestion and intestinal transport 豌豆7S蛋白与三种酚类化合物的竞争结合及其特性：对消化和肠道运输的影响

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-27 DOI: 10.1016/j.foodchem.2025.146546

Dongze Li, Liping Yao, Peineng Zhu, Lechuan Wang, Tian Tian, Hong Wang, Lianzhou Jiang, Zhaoxian Huang, Lingyun Chen

{"title":"Competitive binding and characteristic properties of pea 7S protein with three phenolic compounds: Implications for digestion and intestinal transport","authors":"Dongze Li, Liping Yao, Peineng Zhu, Lechuan Wang, Tian Tian, Hong Wang, Lianzhou Jiang, Zhaoxian Huang, Lingyun Chen","doi":"10.1016/j.foodchem.2025.146546","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146546","url":null,"abstract":"The delivery of phenols by proteins as carriers is a current research hotspot, but single phenol can no longer sufficient to meet people's health needs. In this study, a protein-phenol triligand complex of curcumin, resveratrol, caffeic acid and pea 7S protein was constructed. Fluorescence spectroscopy confirmed that quenching constants (Ksv) of resveratrol, curcumin and caffeic acid binding to protein were 2.73 × 10<sup>4</sup> M<sup>−1</sup>, 3.35 × 10<sup>4</sup> M<sup>−1</sup>and 3.38 × 10<sup>4</sup> M<sup>−1</sup>, respectively, indicating that caffeic acid has the strongest binding affinity. Fluorescence spectroscopy and molecular docking techniques revealed binding regions and competitive binding processes. <em>In vitro</em> simulation digestion experiments indicated that the binding of phenols increased digestibility of proteins from 26.51% to 29.54%. After transport by Caco-2 cells, the release rates of resveratrol, curcumin and caffeine were 68.52%, 70.65% and 36.59% respectively, indicating that 7S protein might protect the absorption of phenols. These findings highlight the potential of 7S protein to deliver multiple phenols.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"92 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145183221","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

Soy protein isolate/inulin complexes as potential sugar replacers in cream: Mechanism analysis based on fat crystal behavior 大豆分离蛋白/菊粉配合物作为奶油中潜在的糖替代品：基于脂肪结晶行为的机理分析

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-09-27 DOI: 10.1016/j.foodchem.2025.146550

Jiayu Zhang , Huiyuan Lang , Fangxiao Lou , Sibo Liu , Tianfu Cheng , Daoying Wang , Lianzhou Jiang , Zhongjiang Wang , Meng Hu , Zengwang Guo

{"title":"Soy protein isolate/inulin complexes as potential sugar replacers in cream: Mechanism analysis based on fat crystal behavior","authors":"Jiayu Zhang , Huiyuan Lang , Fangxiao Lou , Sibo Liu , Tianfu Cheng , Daoying Wang , Lianzhou Jiang , Zhongjiang Wang , Meng Hu , Zengwang Guo","doi":"10.1016/j.foodchem.2025.146550","DOIUrl":"10.1016/j.foodchem.2025.146550","url":null,"abstract":"<div><div>This study was aimed to investigate the mechanisms of different ratios of soy isolate protein/inulin (SPI/INU) complexes at different substitution levels on the structure, stability and sensory properties of low-sugar cream. The results showed that SPI and INU formed more conformationally stable complexes through non-covalent bonds such as hydrogen bonds, hydrophobic interactions and van der Waals forces. INU improved hydration properties and molecular flexibility of SPI. The complex exhibited optimal foaming and emulsifying properties when the SPI/INU mass ratio was 1:0.3. When only adding SPI to replace the sugar, the quality of low-sugar cream was deteriorated overall. However, low-sugar creams stabilized by the SPI/INU complexes exhibited characteristic peaks more conducive to oral melting and more β’-form crystals compared to low-sugar cream stabilized by SPI. In addition, at a 20% substitution level, the low-sugar cream exhibited the highest partial coalescence rate of fat globules, optimal overrun and densest fat network structure.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"495 ","pages":"Article 146550"},"PeriodicalIF":9.8,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145183218","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

Comparative evaluation of flavor-related chemical compounds of ‘Feizixiao’ litchi from various regions using E-tongue, E-nose, and HS-SPME-GC–MS 采用电子舌法、电子鼻法和HS-SPME-GC-MS法对不同产地“肥子小”荔枝风味相关化合物进行比较评价

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-09-26 DOI: 10.1016/j.foodchem.2025.146560

Yixian Chen , Bingyi Wen , Hui Zhang , Xiaoting Chen , Qi Bei , Yu Wang , Xuwei Liu , Zhuoyan Hu

{"title":"Comparative evaluation of flavor-related chemical compounds of ‘Feizixiao’ litchi from various regions using E-tongue, E-nose, and HS-SPME-GC–MS","authors":"Yixian Chen , Bingyi Wen , Hui Zhang , Xiaoting Chen , Qi Bei , Yu Wang , Xuwei Liu , Zhuoyan Hu","doi":"10.1016/j.foodchem.2025.146560","DOIUrl":"10.1016/j.foodchem.2025.146560","url":null,"abstract":"<div><div>‘Feizixiao’ (FZX) is the most widely cultivated litchi variety in China. However, the evaluation of quality attributes of FZX remains limited. The flavor-related compounds of FZX from three producing regions were characterized using HPLC, E-tongue, E-nose, and combined with HS-SPME-GC–MS. The results indicated that amino acids were abundant, with the highest level of GABA found in all three FZXs. E-tongue and E-nose effectively distinguished the three FZXs. HS-SPME-GC–MS combined with OPLS-DA identified 24 characteristic volatiles of FZX, including geraniol, citronellol, linalool, rose ether, phenylethyl alcohol, and 1-octen-3-ol. Correlation analysis revealed that Hainan's FZX, which grows at lower altitudes, has a milder volatile profile and fewer volatiles. Guangdong's FZX showed higher contents of sugars, acids, and volatiles. Yunnan's FZX, located at high altitudes, was abundant in sugars, acids, and amino acids, exhibiting a unique flavor profile. This study offers valuable insights into identifying the origin of litchi and evaluating its quality.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"495 ","pages":"Article 146560"},"PeriodicalIF":9.8,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145153635","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

Dual-readout lateral flow immunoassay for detection of amphenicols using intensified colorimetric–fluorescent carbon dots nanocomposite 强化比色-荧光碳点纳米复合材料双读数横向流动免疫分析法检测霉素

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-26 DOI: 10.1016/j.foodchem.2025.146398

Hongfang Li, Wenqing Xu, Yina Zhu, Hongxing Wei, Xiaoyue Liu, Lin Li, Guoliang Li

{"title":"Dual-readout lateral flow immunoassay for detection of amphenicols using intensified colorimetric–fluorescent carbon dots nanocomposite","authors":"Hongfang Li, Wenqing Xu, Yina Zhu, Hongxing Wei, Xiaoyue Liu, Lin Li, Guoliang Li","doi":"10.1016/j.foodchem.2025.146398","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146398","url":null,"abstract":"Conventional lateral flow immunoassays (LFIA) employing gold nanoparticles as probes suffer from insufficient sensitivity and poor accuracy in detecting amphenicols in food. Developing a dual-readout LFIA with fluorescence and colorimetric signals can significantly enhance its performance. Herein, fluorescent carbon dots were encapsulated into SiO<sub>2</sub> nanospheres to obtain the SiO<sub>2</sub>/CDs nanocomposites with a quantum yield of 81.26 %. The encapsulation enhances the signal intensity and prevents fluorescence quenching of carbon dots. Surface modification of SiO<sub>2</sub>/CDs with polydopamine (PDA) enables efficient antibody conjugation. The strong light absorption capacity of PDA also endowed the nanocomposites with good colorimetric signals. The SiO<sub>2</sub>/CDs@PDA-based LFIA showed 5-fold and 71-fold improvements in chloramphenicol detection using colorimetric and fluorescent modes, compared to conventional LFIA. The quantitative detection limits were 1.03–1.54 ng/g and 0.1–0.78 ng/g in colorimetric and fluorescent mode for amphenicols in chicken. The proposed LFIA offers a rapid, accurate, and reliable method for food safety monitoring.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"319 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145140835","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

Far-infrared radiation and negative air ions to resolve trade-off effect of accelerating reactions and stabilizing bioactivity in high-temperature ageing of Citri Reticulatae Pericarpium 远红外辐射与空气负离子对柑桔皮高温老化加速反应与稳定生物活性的权衡效应研究

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-09-26 DOI: 10.1016/j.foodchem.2025.146559

Jie Xiong , Wenhao Huang , Wuxiang Zhang , Zuqiang Huang , Huayu Hu , Tao Gan , Yanjuan Zhang

{"title":"Far-infrared radiation and negative air ions to resolve trade-off effect of accelerating reactions and stabilizing bioactivity in high-temperature ageing of Citri Reticulatae Pericarpium","authors":"Jie Xiong , Wenhao Huang , Wuxiang Zhang , Zuqiang Huang , Huayu Hu , Tao Gan , Yanjuan Zhang","doi":"10.1016/j.foodchem.2025.146559","DOIUrl":"10.1016/j.foodchem.2025.146559","url":null,"abstract":"<div><div>Citri Reticulatae Pericarpium (CRP) has considerable edible and medicinal applications, while its natural ageing takes years and artificial ageing causes bioactive compounds loss. Herein, the far-infrared radiation (FIR) and negative air ions (NAI) functions of spontaneously polarized ceramic container (SPCC) were explored to resolve the trade-off effect between accelerating ageing-desired reactions and stabilizing bioactivity in high-temperature CRP ageing. FIR accelerated Maillard reaction (MR) to enhance non-enzymatic browning, while NAI protected bioactive compounds, thereby achieving rapid ageing of CRP with preserving bioactivity. Compared to glass container, SPCC exhibited higher consumption of reducing sugar and amino acid in CRP for MR (60 °C, 144 h). Browning degree, total phenolic content, DPPH and ABTS radical scavenging activities increased by 32.6%, 27.4%, 12.0% and 11.4%, while hesperidin and volatile oil losses reduced by 18.8% and 51.7%, respectively. This study provides a new perspective for developing functional thermal processing technology in the food industry.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"495 ","pages":"Article 146559"},"PeriodicalIF":9.8,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145140836","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

Core-shell structure and twin-cone morphology of Au@Ag@HOF with efficient adsorption capability and high SERS enhancement efficiency for sensitive detection of bisphenol compounds in food Au@Ag@HOF的核壳结构和双锥形态具有高效的吸附能力和高SERS增强效率，用于食品中双酚类化合物的敏感检测

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-09-26 DOI: 10.1016/j.foodchem.2025.146522

Xiaoyu Yang , Shunbi Xie , Weifen Wu , Jingwen Liu , Manjun Liao , Runzi Zhang , Yao Liu , Mengjun Wang , Yi He

{"title":"Core-shell structure and twin-cone morphology of Au@Ag@HOF with efficient adsorption capability and high SERS enhancement efficiency for sensitive detection of bisphenol compounds in food","authors":"Xiaoyu Yang , Shunbi Xie , Weifen Wu , Jingwen Liu , Manjun Liao , Runzi Zhang , Yao Liu , Mengjun Wang , Yi He","doi":"10.1016/j.foodchem.2025.146522","DOIUrl":"10.1016/j.foodchem.2025.146522","url":null,"abstract":"<div><div>In SERS analysis, SERS substrates often suffer from uneven “hot spot” distribution, poor stability, and susceptibility to oxidation and aggregation, which limit detection precision and accuracy. To overcome these aggregation, this study presents a novel core-shell Au@Ag@hydrogen-bonded organic framework twin cone (Au@Ag@HOF TCs) as efficient SERS substrate. The HOF shell effectively protects Au and Ag from oxidation, thereby enhancing the long-term stability of the SERS substrate. It also prevents signal inhomogeneity caused by noble metal nanoparticle agglomeration and captures target molecules at “hotspots” for maximum Raman enhancement. Leveraging these features, the proposed Au@Ag@HOF TCs enable sensitive detection of bisphenol A, F, and S in food, with detection limits of 1.8033 × 10<sup>−9</sup> M, 4.2170 × 10<sup>−9</sup> M, and 2.0815 × 10<sup>−10</sup> M, respectively. Furthermore, this substrate was successfully applied to analyze real samples, including canned soup, beverages, and milk, demonstrating its potential for the detection of bisphenol compounds in food.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"495 ","pages":"Article 146522"},"PeriodicalIF":9.8,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145140841","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