Food Chemistry最新文献_第9页

Corrigendum to “Effect and mechanism of functional compound fruit drink on gut microbiota in constipation mice” [Food Chem. 401 (2023) 134210] “功能性复合果汁饮料对便秘小鼠肠道微生物群的影响及其机制”的更正[食品化学，401 (2023)134210]

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-23 DOI: 10.1016/j.foodchem.2025.144779

Yali Shi, Fei Chen, Ziqi Wang, Jun Cao, Chuan Li

引用次数: 0

Quantification of polychlorinated alkanes in French market foodstuffs utilizing recent advances in liquid chromatography and gas chromatography coupled with high-resolution mass spectrometry 利用液相色谱和气相色谱加上高分辨率质谱分析的最新进展，定量法国市场食品中的多氯代烷烃

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-05-23 DOI: 10.1016/j.foodchem.2025.144746

Cherine Amoura, Emmanuelle Bichon, Antonin Padioleau, Philippe Marchand, Bruno Le Bizec, Gaud Dervilly, Ronan Cariou

{"title":"Quantification of polychlorinated alkanes in French market foodstuffs utilizing recent advances in liquid chromatography and gas chromatography coupled with high-resolution mass spectrometry","authors":"Cherine Amoura, Emmanuelle Bichon, Antonin Padioleau, Philippe Marchand, Bruno Le Bizec, Gaud Dervilly, Ronan Cariou","doi":"10.1016/j.foodchem.2025.144746","DOIUrl":"10.1016/j.foodchem.2025.144746","url":null,"abstract":"<div><div>Dietary intake has been highlighted as the main route of human exposure to polychlorinated n-alkanes (PCAs). In this study, we investigated the dietary exposure of the French population to PCAs by analysing 34 vegetable oil and margarine samples as well as in 50 foods of animal origin, often reported as the most contaminated food items in the human diet. Levels were determined using both LC/ESI-HRMS and GC/ECNI-HRMS couplings, for further comparison. For vegetable oil samples, precisions, trueness and uncertainties were < 15 %, ≤22 % and 7–25 %, respectively. For foods of animal origin, higher variability was observed between short- and medium–chain PCAs, as well as between instruments. Average estimated daily intakes were 7.9 and 100 ng per kg of body weight per day for ∑PCAs-C<sub>10</sub><sub>–</sub><sub>13</sub> and ∑PCAs-C<sub>14</sub><sub>–</sub><sub>17</sub>, respectively. Preliminary risk characterisation indicated no health concern for the considered food categories as regards ∑PCAs-C<sub>10</sub><sub>–</sub><sub>13</sub> and ∑PCAs-C<sub>14</sub><sub>–</sub><sub>17</sub>.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"488 ","pages":"Article 144746"},"PeriodicalIF":8.5,"publicationDate":"2025-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144122460","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

Cross-scale assessment of yam waxiness attribute from stress relaxation and fluid mechanics: A distinctive mouthfeel derived from starch matrix 应力松弛和流体力学对山药蜡质属性的跨尺度评价：源自淀粉基质的独特口感

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-23 DOI: 10.1016/j.foodchem.2025.144896

Ye Li, Minghao Xu, Fan Wang, Shengyang Ji, Zhenjiang Zhou, Xi Zhao, Yuanping Wang, Zihan Qin, Shiyi Tian, Baiyi Lu

{"title":"Cross-scale assessment of yam waxiness attribute from stress relaxation and fluid mechanics: A distinctive mouthfeel derived from starch matrix","authors":"Ye Li, Minghao Xu, Fan Wang, Shengyang Ji, Zhenjiang Zhou, Xi Zhao, Yuanping Wang, Zihan Qin, Shiyi Tian, Baiyi Lu","doi":"10.1016/j.foodchem.2025.144896","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144896","url":null,"abstract":"Research on evaluating waxiness and its underlying formation mechanisms remains limited. In this study, we established a comprehensive method for assessing yam waxiness by integrating sensory evaluation and instrumental analysis. By deconstructing waxiness evaluation into chewing and swallowing phases, stress relaxation and rheological tests were employed to characterize these stages. Key parameters, including equilibrium modulus (<em>E</em><sub><em>0</em></sub>), viscosity coefficient (<em>η</em><sub><em>1</em></sub>), consistency coefficient (<em>K*</em>), and loss modulus (<em>G′′</em>), were systematically utilized to accurately assess yam waxiness. Our investigation into the formation mechanisms of waxiness revealed that long starch chains (24 < <em>X</em> < 100 and 5000 < <em>X</em> 〈20,000) enhanced structural stability, leading to increased <em>η</em><sub><em>1</em></sub> and <em>G′′</em>. These chains were integrated into both crystalline and amorphous regions of starch granules, thereby improving gel stability, elasticity, and viscosity, ultimately, this enhancing yam waxiness. Conversely, short-branched amylopectin reduced waxiness intensity by increasing <em>E</em><sub><em>0</em></sub> of the starch gel.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"57 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144130633","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

Tuning ligand substituents of metal-organic frameworks enhances laccase-like activity for pesticide detection 金属有机框架配体取代基的调整增强了漆酶类农药检测活性

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-05-23 DOI: 10.1016/j.foodchem.2025.144892

Zheng Liu , Yufan Feng , Yongxi Cui , Yumeng Wang , Zhuoyan Fu , Jianwei Zhao , Hongxia Li , Chunyan Sun

{"title":"Tuning ligand substituents of metal-organic frameworks enhances laccase-like activity for pesticide detection","authors":"Zheng Liu , Yufan Feng , Yongxi Cui , Yumeng Wang , Zhuoyan Fu , Jianwei Zhao , Hongxia Li , Chunyan Sun","doi":"10.1016/j.foodchem.2025.144892","DOIUrl":"10.1016/j.foodchem.2025.144892","url":null,"abstract":"<div><div>Nanozymes exhibit huge potential in developing sensors, there are still significant challenges in designing nanozymes and exploring catalytic mechanisms. Inspired by the ligand-environment effect, ligands with differently charged substituents were introduced into a copper metal–organic framework (Cu-BDC-X, X = OH, NH<sub>2</sub>, COOH, NO<sub>2</sub>) to study the relationship between ligand structure and laccase-like activity. Attractively, tuning the ligand substituents directly regulates the laccase-like activity of Cu-BDC. In-depth experiments showed that the introduction of electron-withdrawing substituent ligands not only increased the ratio of Cu<sup>+</sup> in Cu-BDC but also enlarged the pore diameter of the Cu-BDC. As a concept of the application, a Cu-BDC-NO<sub>2</sub> nanozyme-based colorimetric sensor was developed for the detection of glyphosate pesticide. Importantly, Cu-BDC-NO<sub>2</sub> nanozyme was embedded in hydrogels to fabricate a portable platform for in situ detection of glyphosate pesticide. This work is expected to provide new ideas for building advanced nanozymes and holds great promise for food safety.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"488 ","pages":"Article 144892"},"PeriodicalIF":8.5,"publicationDate":"2025-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144130637","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

Fresh apple slice preservation driven by molecular hydrogen 氢分子驱动的新鲜苹果切片保鲜

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-05-23 DOI: 10.1016/j.foodchem.2025.144886

Shanshan Jin , Guanjie Zhu , Hao Wang , Xin Zhou , Feng Cao , Zhe Wang , Wenbiao Shen

{"title":"Fresh apple slice preservation driven by molecular hydrogen","authors":"Shanshan Jin , Guanjie Zhu , Hao Wang , Xin Zhou , Feng Cao , Zhe Wang , Wenbiao Shen","doi":"10.1016/j.foodchem.2025.144886","DOIUrl":"10.1016/j.foodchem.2025.144886","url":null,"abstract":"<div><div>Here, we observed that surface browning and physiological degradation in fresh-cut apple slices during storage for 8 days (4 °C and 85 % relative humidity) was accompanied by the decreased hydrogen gas (H<sub>2</sub>) contents. To further investigate whether or how H<sub>2</sub> supply influences above processes, H<sub>2</sub> modified atmosphere packing (MAP; containing 0.01 %, 0.1 % and 1 % H<sub>2</sub>) was adopted. Among treatments, 0.1 % H<sub>2</sub> MAP not only partially reestablished H<sub>2</sub> homeostasis, but also significantly improved fresh apple slice preservation, assessed by retarding browning and water loss. The reduction in quality of fresh cut apple slices, including the sensory quality, nutritional values, and antioxidant capacity, was also slowed down. The non-targeted metabolomics results and molecular evidence revealed that flavonoid biosynthesis originated from the phenylpropane metabolic pathway was remarkably up-regulated in the positive ion mode. Together, our finding suggested that H<sub>2</sub> MAP might open a new window for the preservation and processing of fresh-cut produce.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"488 ","pages":"Article 144886"},"PeriodicalIF":8.5,"publicationDate":"2025-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144130640","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

Mycotoxins and secondary metabolites from fruit postharvest pathogenic Penicillium species 果实采后致病性青霉属真菌毒素和次生代谢物

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-05-23 DOI: 10.1016/j.foodchem.2025.144880

Youming Shen , Ning Ma , Shunbo Liu , Guofeng Xu , Jianyi Zhang

{"title":"Mycotoxins and secondary metabolites from fruit postharvest pathogenic Penicillium species","authors":"Youming Shen , Ning Ma , Shunbo Liu , Guofeng Xu , Jianyi Zhang","doi":"10.1016/j.foodchem.2025.144880","DOIUrl":"10.1016/j.foodchem.2025.144880","url":null,"abstract":"<div><div>Postharvest fruits are highly susceptible to infections by <em>Penicillium</em> species, particularly <em>Penicillium expansum</em>, <em>P. italicum</em>, and <em>P. digitatum</em>. These infections accelerate fruit spoilage and drive the biosynthesis of hazardous secondary metabolites, including mycotoxins that threaten food safety. However, current understanding of the secondary metabolite profiles, toxicity mechanisms, and detection and detoxification methods of key mycotoxins from fruit-pathogenic <em>Penicillium</em> species is still limited. Through systematic literature analysis, this study catalogs 74 secondary metabolites from these <em>Penicillium</em> species, emphasizing patulin, ochratoxin A, and citrinin as priority mycotoxins. Toxicological evaluations reveal their severe health impacts, including multi-organ toxicity and carcinogenicity. The paper further assesses advanced detection techniques and detoxification strategies, proposing an integrated framework for mycotoxin monitoring and mitigation. By elucidating metabolite profiles, toxicity mechanisms, and intervention strategies, this work enhances the understanding of the metabolic diversity of fruit-pathogenic <em>Penicillium</em> species, strengthens mycotoxin surveillance networks, and supports improved fruit quality and safety control.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"488 ","pages":"Article 144880"},"PeriodicalIF":8.5,"publicationDate":"2025-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144130623","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 comprehensive study on the mechanism of apple flavor quality formation: Comparison of different apple cultivars in the Weihai region 苹果风味品质形成机制的综合研究&威海地区不同苹果品种比较

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-23 DOI: 10.1016/j.foodchem.2025.144894

Xiao-Dong Zheng, Zhen Wang, Meng-Nan Tan, Meng Dong, Shao-Xiang Pan, Ning Cao, Lei Qin

引用次数: 0

Effect of modification treatments on insoluble dietary fiber: A microstructural perspective 改性处理对不溶性膳食纤维的微观结构影响

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-23 DOI: 10.1016/j.foodchem.2025.144893

Hao yuan Li, Lingchao Wu, Yuqi Nan, Zhu Sun, Biao Yang, Wenden Jing, Hansong Yu

引用次数: 0

Enhancement of oil-resistance and antibacterial property of cellulose paper by coated with natural compound for eco-friendly cake packaging 涂覆天然化合物增强纤维素纸的耐油性和抗菌性，用于环保蛋糕包装

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-05-23 DOI: 10.1016/j.foodchem.2025.144866

Fang Wang , Wenwen Liu , Yumeng Jin , Wenyu Zou , Shouyan Zhu , Hangyu Shen , Xiaoying Wang , Ziqiang Xu , Fangong Kong

{"title":"Enhancement of oil-resistance and antibacterial property of cellulose paper by coated with natural compound for eco-friendly cake packaging","authors":"Fang Wang , Wenwen Liu , Yumeng Jin , Wenyu Zou , Shouyan Zhu , Hangyu Shen , Xiaoying Wang , Ziqiang Xu , Fangong Kong","doi":"10.1016/j.foodchem.2025.144866","DOIUrl":"10.1016/j.foodchem.2025.144866","url":null,"abstract":"<div><div>The amphipathic property of paper inhibits its applications in cake packaging. Herein, sodium alginate, calcium chloride, and cinnamaldehyde were mixed, and the process was precisely controlled to maintain homogenously aqueous coating solution. Sodium alginate and Ca<sup>2+</sup> chelation is helpful to the intermolecular hydrogen bonding, which improves oil resistance of the coated papers. Kit number of the coated papers were 12 at 30, 45, 60, 75, 90, 105 and 120 °C, and soybean oil resistance time was over 24 h. The coated papers exhibited good biocompatibility, and the bacterial inhibition zones reached 28 (<em>Escherichia coli</em>) and 34 mm (<em>Staphylococcus aureus</em>). Additionally, the mechanical property, air permeability, ultraviolet and high-energy blue light blocking, and antioxidative property were all improved. Cake preservation results showed that the coated paper inhibited oil penetration and bacterial proliferation. This biomass-based coated papers can be an alternative for grease food packaging.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"488 ","pages":"Article 144866"},"PeriodicalIF":8.5,"publicationDate":"2025-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144130624","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

Investigating the effects of pulsed electric field (PEF) on the physicochemical properties and biological activities of chlorophyll aggregates: Mechanistic insights 研究脉冲电场（PEF）对叶绿素聚集体的物理化学性质和生物活性的影响：机理见解

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-05-23 DOI: 10.1016/j.foodchem.2025.144899

Zhi-Hong Zhang , Xin Huang , Yan-yan Huang , Jian Li , Xin-An Zeng , Xianli Gao

{"title":"Investigating the effects of pulsed electric field (PEF) on the physicochemical properties and biological activities of chlorophyll aggregates: Mechanistic insights","authors":"Zhi-Hong Zhang , Xin Huang , Yan-yan Huang , Jian Li , Xin-An Zeng , Xianli Gao","doi":"10.1016/j.foodchem.2025.144899","DOIUrl":"10.1016/j.foodchem.2025.144899","url":null,"abstract":"<div><div>Chlorophyll in solution is susceptible to intermolecular self-aggregation, thereby limiting its biological activity. This study explores the depolymerization of chlorophyll <em>a</em>ggregates in solution using PEF technology to enhance its biological activity. Optimal PEF treatment conditions were identified as an electric field intensity of 16.16 kV/cm, a duration of 39.31 ms, and a temperature of 33.30 °C, resulting in a 10.68 % reduction in aggregate particle size. The photodegradation stability of the treated chlorophyll solution significantly improved, with the photodegradation rate constant decreasing from 0.0064 to 0.0040 min<sup>−1</sup>, and the half-life period (t<sub>1/2</sub>) increasing by 64.99 h compared to the control. Furthermore, antioxidant and anti-inflammatory activities of solution enhanced by 37.76 % and 4.79 %, respectively. Molecular dynamics simulations indicated that PEF treatment strengthened electrostatic interactions among chlorophyll molecules, leading to tighter aggregates. These findings demonstrate the potential of PEF technology for green modification of chlorophyll <em>a</em>ggregates, enhancing their physicochemical properties and biological activities.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"488 ","pages":"Article 144899"},"PeriodicalIF":8.5,"publicationDate":"2025-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144130625","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