Food Chemistry最新文献_第9页

Identification of antioxidant peptides from a bioactive peptide database PWDB of walnut family protein hydrolysates 从核桃家族蛋白水解物的生物活性肽数据库PWDB中鉴定抗氧化肽

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-26 DOI: 10.1016/j.foodchem.2025.146548

Tianle Zhang, Dingwei Zheng, Siyuan Qian, Mingjun Du, Caiyun Li, Zhichao Sun, Li Lü, Jianqin Huang, Liangsheng Zhang, Zhengjia Wang

{"title":"Identification of antioxidant peptides from a bioactive peptide database PWDB of walnut family protein hydrolysates","authors":"Tianle Zhang, Dingwei Zheng, Siyuan Qian, Mingjun Du, Caiyun Li, Zhichao Sun, Li Lü, Jianqin Huang, Liangsheng Zhang, Zhengjia Wang","doi":"10.1016/j.foodchem.2025.146548","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146548","url":null,"abstract":"This study established Walnut family Peptide DataBase (PWDB), a comprehensive peptide database containing 3894 high-confidence peptides derived from walnut family hydrolysates through LC-MS/MS (<3 kDa) coupled with advanced bioinformatic validation. Screening of PWDB identified three core antioxidant peptides—WDPFE, FDPFP, and WDPNY—with significant free radical scavenging abilities and protective effects against oxidative stress. Molecular docking simulation revealed strong interactions between these peptides and key antioxidant receptors Kelch-like ECH-associated protein 1 (Keap1), Myeloperoxidase (MPO), and Xanthine Oxidase (XO), supporting their multi-target antioxidative potential. In vitro assays using Caco-2 cells models confirmed their ability to mitigate oxidative damage in enhancing cellular viability and reducing reactive oxygen species (ROS). This study highlights walnut family as a sustainable source of bioactive peptides, providing a valuable resource for developing natural antioxidants for functional foods.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"42 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145153634","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

Micronization of defatted Rice bran dietary Fiber and its particle size effect on the structure and physicochemical properties of Myofibrillar proteins 脱脂米糠膳食纤维的微粉化及其粒径对肌原纤维蛋白结构和理化性质的影响

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-26 DOI: 10.1016/j.foodchem.2025.146545

Shunfan Gu, Jinling Li, Yinghui Zhang, Jian Xia, Cheng Guo, Zhongze Hu, Weiping Jin, Wangyang Shen

{"title":"Micronization of defatted Rice bran dietary Fiber and its particle size effect on the structure and physicochemical properties of Myofibrillar proteins","authors":"Shunfan Gu, Jinling Li, Yinghui Zhang, Jian Xia, Cheng Guo, Zhongze Hu, Weiping Jin, Wangyang Shen","doi":"10.1016/j.foodchem.2025.146545","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146545","url":null,"abstract":"This study investigated the effects of defatted rice bran dietary fiber particle size (D50 111.01–8.85 μm) on silver carp myofibrillar protein structure and gelation. Smaller particles enhanced the ordered secondary structure, with α-helix and β-sheet contents increasing by 45.7 % and 16.6 %. The primary modes of action were enhanced surface area interactions and tertiary structure unfolding, resulting in a 108 % increase in exposed sulfhydryl groups and greater surface hydrophobicity. As particle size decreased, turbidity increased from 0.43 to 0.89 and mean particle diameter from 342 to 535 nm, indicating larger protein aggregates. Fine fibers facilitated protein cross-linking into dense, continuous gel networks, as evidenced by FTIR, fluorescence, and SEM analyses. Practical applications include improving surimi texture uniformity, elasticity, and water-holding capacity while valorizing rice bran by-products. This study proposes a particle size–structure–function mechanism for DF–MP interaction to be optimized and verified via sensory quality, storage stability, and industrial scalability.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"255 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145140833","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

Impact of soluble soybean polysaccharides with different molecular weights on the pasting, gel, and structural properties of potato starch 不同分子量可溶性大豆多糖对马铃薯淀粉糊化、凝胶化及结构特性的影响

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-26 DOI: 10.1016/j.foodchem.2025.146531

Huishan Shen, Shangzhen Cheng, Zan Cui, Weimin Kang, Yanyan Zhang, Xingli Liu, Hongwei Wang, Hua Zhang

{"title":"Impact of soluble soybean polysaccharides with different molecular weights on the pasting, gel, and structural properties of potato starch","authors":"Huishan Shen, Shangzhen Cheng, Zan Cui, Weimin Kang, Yanyan Zhang, Xingli Liu, Hongwei Wang, Hua Zhang","doi":"10.1016/j.foodchem.2025.146531","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146531","url":null,"abstract":"Polysaccharides affect the properties of starch, with the effect dependent on their molecular structure. Therefore, this study prepared three soluble soybean polysaccharides (SSPS) with different molecular weights and investigated the effects of the three SSPS on the pasting, gel, and structural properties of potato starch. The results showed that adding three molecular weights of SSPS significantly reduced the swelling power, peak viscosity, breakdown, final viscosity, and setback of potato starch, while significantly increasing the thermodynamic temperature (To, Tₚ, and Tc) of starch. The addition of high molecular weight SSPS (H-SSPS) promoted the formation of a dense gel network structure and significantly improved the storage modulus (G′), loss modulus (G″), gel strength, and hardness of starch gel. However, the addition of middle molecular weight SSPS (M-SSPS) and low molecular weight SSPS (L-SSPS) formed a relatively loose gel network structure and significantly reduced the G′, G″, hardness, and gel strength of the starch gel. X-ray diffraction and Fourier transform infrared spectroscopy results revealed that H-SSPS could improve the short-range order and crystallinity of starch gel, while M-SSPS and L-SSPS reduced the stability of the ordered structure of starch gels. Overall, H-SSPS can effectively enhance starch's gel properties. This study helps to expand the application of SSPS and improve the quality of starch-based foods.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"91 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145140837","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 influence of different physical pretreatments on the enzymatic hydrolysis effect and flavor characteristics of high-temperature soybean meal 不同物理预处理对高温豆粕酶解效果及风味特性的影响

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-26 DOI: 10.1016/j.foodchem.2025.146549

Xue Qin Zhu, Shi Lin Zhang, Jia Wen Duan, Yan Ding, Tie Hua Zhang, Zhou Yong Dong

{"title":"The influence of different physical pretreatments on the enzymatic hydrolysis effect and flavor characteristics of high-temperature soybean meal","authors":"Xue Qin Zhu, Shi Lin Zhang, Jia Wen Duan, Yan Ding, Tie Hua Zhang, Zhou Yong Dong","doi":"10.1016/j.foodchem.2025.146549","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146549","url":null,"abstract":"In order to explore the characteristics of different physical pretreatment, this study focused on the effects of ultrasound (UP), microwave (MW), high-pressure heating (HPH) and mechanical grinding (MM) pretreatment on the enzymolysis effect and flavor characteristics of high-temperature soybean meal. The enzymatic hydrolysis efficiency of HPH group was the highest, with the highest hydrolysis degree (24.01 ± 0.15 %), the highest soluble peptide content (15.69 ± 0.16 mg/mL) and the highest content of components <180 Da (16.09 ± 0.22 %). MW group had the highest content of umami and sweet amino acids (619.94 mg/100 mL) and the strongest antioxidant capacity. MW group not only had better umami but the bitterness of HPH group was the most obvious. In addition, MW promoted the formation of pleasant volatile compounds such as esters, and reduced the content of 1-octene-3-alcohol. Generally speaking, MW is an effective technology to improve the enzymatic hydrolysis performance and flavor characteristics of high-temperature soybean meal.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"19 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154048","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

Development of dual-dummy template molecularly imprinted polymer embedded with ag nanoparticles for sensitive and selective detection of fumonisin B1 using surface-enhanced Raman spectroscopy 纳米银包埋双假模板分子印迹聚合物表面增强拉曼光谱灵敏和选择性检测伏马菌素B1

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-26 DOI: 10.1016/j.foodchem.2025.146561

Wenlei Zhai, Mingshuo Cao, Dizhe Wei, Yuan Wang, Meng Wang

引用次数: 0

High-performance antifouling electrochemical aptsensor based on a Y-shaped glycopeptide and platinum nanoparticles for detecting aflatoxin B1 in food 基于y型糖肽和纳米铂的高性能防污电化学aptsensor检测食品中黄曲霉毒素B1

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-26 DOI: 10.1016/j.foodchem.2025.146555

Cheng Zhang, Xujun Pu, Xian Chen, Jinzhi Liang, Kun Ge, Yangyue Ding, Lunzhao Yi, Ying Gu, Shuo Wang

{"title":"High-performance antifouling electrochemical aptsensor based on a Y-shaped glycopeptide and platinum nanoparticles for detecting aflatoxin B1 in food","authors":"Cheng Zhang, Xujun Pu, Xian Chen, Jinzhi Liang, Kun Ge, Yangyue Ding, Lunzhao Yi, Ying Gu, Shuo Wang","doi":"10.1016/j.foodchem.2025.146555","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146555","url":null,"abstract":"Challenge-associated fouling aroused by non-specific attachment of non-target substances on sensor surface from complex food matrix urgently needs to be addressed. Herein, a Y-shaped glycopeptide-based electrochemical aptasensor with highly efficient antifouling capacity was proposed. The glycopeptide (CPPPPEK[KS(Glc)RE]DER) was designed by integrating a glucose molecule onto one of the side chain of the Y-shaped peptide and outperformed in antifouling performance in both simulated and real food matrices compared to not only the EK-based frequently reported linear peptide but also the original Y-shaped peptide. Molecular dynamics (MD) simulations further explained its antifouling ability from the molecular hydration behavior. Platinum nanoparticles (Pt NPs) were electrodeposited onto the electrode surface to enhance conductivity and immobilize glycopeptides and aptamers to construct the antifouling electrochemical aptasensor. The proposed strategy supports accurate analysis of aflatoxin B1 (AFB1) in soy sauce, milk powder, chestnuts with satisfactory recoveries within 100.3 %–111.5 %, showing its great potential for practical applications.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"88 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145140908","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

Quantitative analysis of pesticide residues in wine grapes during a downy mildew infestation using LC-MS/MS and associated risk assessment 用LC-MS/MS定量分析一次霜霉病侵染期间酿酒葡萄中农药残留及相关风险评估

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-26 DOI: 10.1016/j.foodchem.2025.146507

Stefania Vertuccio, Marica Erminia Schiano, Chiara Cassiano, Lorenzo Marino Cerrato, Federica Sodano, Sabrina Pirozzi, Maria Grazia Rimoli, Elisa Perissutti, Ferdinando Fiorino, Vincenzo Santagada, Elisa Magli, Stefania Albrizio

{"title":"Quantitative analysis of pesticide residues in wine grapes during a downy mildew infestation using LC-MS/MS and associated risk assessment","authors":"Stefania Vertuccio, Marica Erminia Schiano, Chiara Cassiano, Lorenzo Marino Cerrato, Federica Sodano, Sabrina Pirozzi, Maria Grazia Rimoli, Elisa Perissutti, Ferdinando Fiorino, Vincenzo Santagada, Elisa Magli, Stefania Albrizio","doi":"10.1016/j.foodchem.2025.146507","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146507","url":null,"abstract":"Pesticide use in agriculture poses risks to the environment and consumer health. This study analyzed 10 pesticide residues in wine grapes affected by Downy Mildew. Red and white grape samples were extracted using the roQ-QuEChERS kit, and pesticide levels were measured with LC-MS/MS. Results showed contamination with one to three pesticide residues in 72 % of the analyzed samples, with 31 % containing over four different pesticides. Metalaxyl and dimethomorph were the most frequently detected, while mandipropamid had the highest average concentration (12.5 ng/mL) . All detected pesticide levels were below safety thresholds, indicating no health risks. Risk assessment using PRIMo 4 confirmed no risks for adults or children at the detected residue levels. Moreover the cumulative risk associated with the simultaneous presence of multiple pesticides in the same grape sample, calculated by the HI approach, resulted below the EFSA reference values and was therefore considered acceptable.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"19 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145153637","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

Real-time optical monitoring of enzymatic browning in fresh-cut apples: integrating photography with physiological and transcriptomic insights 鲜切苹果酶促褐变的实时光学监测：将摄影与生理和转录组学见解相结合

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-26 DOI: 10.1016/j.foodchem.2025.146552

Shenghu Luo, Chaozhe Li, Xuejin Li, Jianduo Shen, Jia Li, Xiaoying Zhang, Yu Wu, Kunzu He, Yuqian Jiang, Yao Tang

{"title":"Real-time optical monitoring of enzymatic browning in fresh-cut apples: integrating photography with physiological and transcriptomic insights","authors":"Shenghu Luo, Chaozhe Li, Xuejin Li, Jianduo Shen, Jia Li, Xiaoying Zhang, Yu Wu, Kunzu He, Yuqian Jiang, Yao Tang","doi":"10.1016/j.foodchem.2025.146552","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146552","url":null,"abstract":"This study presents a real-time monitoring approach for enzymatic browning in fresh-cut apples, which integrates continuous optical photography with MATLAB-assisted image processing and data analysis. The photographic recording was used to precisely track the browning rates of fresh-cut apples, thereby identifying critical periods of enzymatic activities, and further elucidating the dynamic interplay between oxidative stress and antioxidant responses. Results indicate that 35–50 min post-cutting represents a critical period for the enzymatic browning of fresh-cut apples. Physiological investigations further link the inflection points in browning to increased membrane peroxidation and shifts in metabolic pathways associated with oxidative stress management. Integrating real-time imaging with molecular biology techniques provides a comprehensive understanding of the browning mechanisms in fresh-cut tissue. Our results exhibit significant implications for quality evaluation and the development of anti-browning strategies and offer a powerful tool for monitoring the freshness and marketability of cut fruits.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"28 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145140839","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

Lotus leaf extract (LLE) alleviates obesity through gut flora and its metabolites 荷叶提取物（LLE）通过肠道菌群及其代谢产物缓解肥胖

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-26 DOI: 10.1016/j.foodchem.2025.146433

Tianyu Wang, Yuanyuan Yang, Jumin Hou, Liying Yin

引用次数: 0

Dormancy-induced inhibition of lipid degradation enhances rice storage stability 休眠诱导的脂质降解抑制提高了水稻的贮藏稳定性

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-09-26 DOI: 10.1016/j.foodchem.2025.146547

Xue Dong, Jialin Dong, Mengqiu Chen, Garth Maker, Peian Tang

{"title":"Dormancy-induced inhibition of lipid degradation enhances rice storage stability","authors":"Xue Dong, Jialin Dong, Mengqiu Chen, Garth Maker, Peian Tang","doi":"10.1016/j.foodchem.2025.146547","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146547","url":null,"abstract":"Postharvest lipid degradation is a major factor contributing to quality loss, off-flavors, and reduced shelf life in stored rice grains. We investigated whether inducing secondary dormancy using abscisic acid (ABA) can stabilize lipid metabolism in rice. Non-dormant japonica (Nanjing 46) and indica (Fengliangyou) rice grains were induced into secondary dormancy with ABA (800 and 1500 mg/L, respectively), then subjected to accelerated aging (35 °C, 75 ± 2 % RH, up to 45 days). Lipid metabolism was assessed by enzyme assays, UHPLC–MS/MS lipidomics, and RNA-seq. Dormancy induction significantly suppressed the activities of lipase, phospholipase D, and lipoxygenase, resulting in lower rates of lipid hydrolysis and oxidative deterioration. Lipidomic profiling revealed delayed degradation of triacylglycerols and membrane phospholipids (phosphatidylcholine and phosphatidylethanolamine), while transcriptomic analysis showed coordinated downregulation of lipid degradation genes (OsLOX1, OsPLDalpha3). This multi-level suppression led to decreased accumulation of free fatty acids, lipid peroxides, and volatile aldehydes associated with rancid off-flavors. These findings provide new insights into dormancy-mediated lipid regulation and suggest a novel physiological strategy to enhance the storage stability and sensory quality of rice and other lipid-rich cereals.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"61 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145153636","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