Food Chemistry最新文献_第9页

Integrated sensory, volatilomic and metabolomic profiling reveals storage-stage-associated quality evolution of raw Pu-erh tea 综合感官，挥发性和代谢组学分析揭示了普洱茶原料的储存阶段相关的品质演变。

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-10-13 DOI: 10.1016/j.foodchem.2026.151591

Zhichao Lin, Jing Zhang, Yajie Xue, Lianqing Wang, Feng Yang, Jinwen Gao, Jianan Huang, Zhonghua Liu, Chao Wang

{"title":"Integrated sensory, volatilomic and metabolomic profiling reveals storage-stage-associated quality evolution of raw Pu-erh tea","authors":"Zhichao Lin, Jing Zhang, Yajie Xue, Lianqing Wang, Feng Yang, Jinwen Gao, Jianan Huang, Zhonghua Liu, Chao Wang","doi":"10.1016/j.foodchem.2026.151591","DOIUrl":"10.1016/j.foodchem.2026.151591","url":null,"abstract":"<div><div>During long-term storage, raw Pu-erh tea (RAPT) undergoes substantial sensory and chemical changes. However, the integrated contributions of sensory attributes and metabolites to this process are not well understood. This study applied an integrated multi-omics approach to examine its quality evolution across storage stages. Sensory evaluation indicated a notable shift in aroma profile, from initial floral and fruity notes to matured characteristics dominated by woody, stale, and herbal scents. Metabolomic analysis showed that during storage, total polyphenols (TPs), catechins, theanine, and free amino acids (FAA) decomposed, while total flavonoids accumulated. Additionally, 332 metabolites were identified as potential markers for distinguishing aging/aged RAPT. Eight key aroma markers of the aging process were identified using volatilomics, including 1,2-dimethoxybenzene, 1,2,3-trimethoxybenzene, linalool oxide-related isomers and cedrol. Collectively, this study advances our understanding of the chemical and sensory evolution of RAPT during storage and provides a foundation for optimizing storage strategies to control product quality.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"532 ","pages":"Article 151591"},"PeriodicalIF":10.4,"publicationDate":"2026-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149206250","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 antifungal activity of three essential oils against mycotoxigenic fusarium graminearum and multi-omics analysis 三种精油对产真菌毒素的镰刀菌抗真菌活性比较及多组学分析。

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-10-12 DOI: 10.1016/j.foodchem.2026.151503

Yating Cheng, Hang Yu, Longxiang Wang, Guangshuang Tu, Shah Meer Muhammad, Xiaoyuan Gong, Xinyu Lei, Jiarui Dong, Xia Fan, Shuai Wang

{"title":"Comparative antifungal activity of three essential oils against mycotoxigenic fusarium graminearum and multi-omics analysis","authors":"Yating Cheng, Hang Yu, Longxiang Wang, Guangshuang Tu, Shah Meer Muhammad, Xiaoyuan Gong, Xinyu Lei, Jiarui Dong, Xia Fan, Shuai Wang","doi":"10.1016/j.foodchem.2026.151503","DOIUrl":"10.1016/j.foodchem.2026.151503","url":null,"abstract":"<div><div>This study aims to identify eco-friendly essential oils (EOs) with dual antifungal and anti-mycotoxigenic activity against <em>Fusarium graminearum</em>, a destructive cereal pathogen associated with yield loss and deoxynivalenol (DON) contamination, compare their bioactivity and elucidate the underlying mechanisms. Among the seven tested EOs, carvacrol, cinnamaldehyde and citral were the most effective, markedly inhibiting mycelial growth, conidial germination, and DON production. These EOs showed greater inhibitory activity than sodium diacetate (SDA), which upregulated key <em>TRI</em> genes. Multi-omics analyses revealed that the tested EOs induced cell wall and membrane damage, mitochondrial dysfunction and perturbations in critical metabolic pathways, including terpenoid biosynthesis and energy metabolism. Wheat seedling assays further demonstrated that carvacrol, cinnamaldehyde and their synergistic combinations substantially reduced crown rot and DON accumulation, whereas SDA exacerbated the disease. These findings identify promising EO candidates and provide a robust scientific basis for developing EO-based sustainable biocontrol strategies against <em>F. graminearum</em> in wheat.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"532 ","pages":"Article 151503"},"PeriodicalIF":10.4,"publicationDate":"2026-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149206287","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

Oleanolic acid enhances milk fat synthesis in bovine mammary epithelial cells via antioxidant-lipid metabolism crosstalk: A natural strategy for improving dairy product quality. 齐墩果酸通过抗氧化剂-脂质代谢串扰促进牛乳腺上皮细胞的乳脂合成：提高乳制品质量的天然策略。

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-10-11 DOI: 10.1016/j.foodchem.2026.151395

Zixin Liu, Tian Xia, Can Peng, Liwei Xu, Xiaokang Lv, Man Ren, Chuanshe Zhou, Zhiliang Tan

{"title":"Oleanolic acid enhances milk fat synthesis in bovine mammary epithelial cells via antioxidant-lipid metabolism crosstalk: A natural strategy for improving dairy product quality.","authors":"Zixin Liu, Tian Xia, Can Peng, Liwei Xu, Xiaokang Lv, Man Ren, Chuanshe Zhou, Zhiliang Tan","doi":"10.1016/j.foodchem.2026.151395","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.151395","url":null,"abstract":"<p><p>This study investigates the effects of rosemary-derived compounds on milk fat synthesis in bovine mammary epithelial cells (BMECs). Using a combination of multi-omics technologies, we evaluated the lipogenic potential of key bioactive constituents, including rosmarinic acid (RA), oleanolic acid (OA), ursolic acid, thymol, and carvacrol. Our findings reveal that OA significantly enhances lipid droplet accumulation and triglyceride synthesis in BMECs, alongside improving antioxidant defenses. Lipidomics analysis identified OA-induced alterations in lipid composition, with marked increases in triglycerides and phospholipids. Transcriptomic profiling highlighted key regulatory pathways such as PPAR signaling and triglyceride homeostasis. OA also upregulated the expression of lipid metabolism-related genes (OLR1, INHBE, and SESN2), suggesting its potential as a natural strategy to promote milk fat synthesis. These results provide a scientific foundation for utilizing rosemary-derived compounds in dairy nutrition.</p>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"532 Pt 2","pages":"151395"},"PeriodicalIF":10.4,"publicationDate":"2026-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149260063","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

Comment on "Qualitative non-targeted screening by high resolution mass spectrometry of chemicals transference from plastic food contact materials after cooking". 对“塑料食品接触材料烹饪后化学物质转移的高分辨率质谱定性非靶向筛选”的评论。

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-10-10 DOI: 10.1016/j.foodchem.2026.151392

Monika Beszterda-Buszczak, Magdalena Frańska

引用次数: 0

Engineering covalent organic frameworks for tailored encapsulation and controlled release of fragrances. 工程共价有机框架量身定制的封装和控制释放香味。

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-10-07 DOI: 10.1016/j.foodchem.2026.151504

Lulu Zhou, Yiping Yun, Xiaofan Zhang, Jingwen Yang, Zhenqi Jiang, Tingting Yan, Mei Wang, Ming Liu

{"title":"Engineering covalent organic frameworks for tailored encapsulation and controlled release of fragrances.","authors":"Lulu Zhou, Yiping Yun, Xiaofan Zhang, Jingwen Yang, Zhenqi Jiang, Tingting Yan, Mei Wang, Ming Liu","doi":"10.1016/j.foodchem.2026.151504","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.151504","url":null,"abstract":"<p><p>The inherent volatility of fragrances leads to rapid fading, poor stability, low availability, potential health, and environmental issues, necessitating the development of effective fragrance carriers for stable storage and controllable release. Herein, we presented a strategy for finely tuning the encapsulation and release profiles of fragrant molecules through engineering the pore surface properties of covalent organic frameworks (COFs). Three imine-based COFs with variable functional groups (TAPB-DHTP-COF, TAPB-DMTP-COF, and TAPB-DVA-COF) were rationally designed and constructed via solvent evaporation method, which exhibited stable crystallinity, uniform morphology, and tunable surface areas (152-1056 m<sup>2</sup> g<sup>-1</sup>), and pore sizes (2.3-3.9 nm). Notably, the polar COFs demonstrated significantly higher loading capacities for polar aldehyde-type fragrances (anisaldehyde, Ani; and citral, Cit) compared to nonpolar terpene-type (limonene, Lim). Density functional theory (DFT) calculations revealed that the superior adsorption of polar fragrances into the COFs was governed by strong hydrogen bond interactions, with adsorption energies of -1.16 eV (Ani) and -1.17 eV (Cit) versus -0.37 eV (Lim). All fragrance-loaded COFs exhibited sustained release profiles over 48 h, in stark contrast to the rapid release of free fragrances. Importantly, the release rate was tunable by modulating host-guest interactions, stronger hydrogen bonding led to more prolonged release. This pioneering research established COFs as a heavy metal-free, designable platform for the encapsulation and controllable release of volatile fragrances, showcasing promising applications in cosmetics and personal care industries.</p>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"532 Pt 1","pages":"151504"},"PeriodicalIF":10.4,"publicationDate":"2026-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149178491","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

Retraction notice to "Photochromic biodegradable film based on polyvinyl alcohol modified with silver chloride nanoparticles and spirulina; investigation of physicochemical, antimicrobial and optical properties" [Food Chem. 411 (2023) 135459]. 《氯化银纳米颗粒和螺旋藻改性聚乙烯醇光致变色生物降解薄膜》撤回通知；理化、抗菌和光学性能的研究”[食品化学，411(2023)135459]。

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-10-01 Epub Date: 2026-08-21 DOI: 10.1016/j.foodchem.2026.150737

Aref Erfani, Mir Khalil Pirouzifard, Sajad Pirsa

引用次数: 0

Structural characterization and release kinetics of gallic acid–corn starch complexes 没食子酸-玉米淀粉配合物的结构表征及释放动力学

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2026-10-01 DOI: 10.1016/j.foodchem.2026.151436

Yue Zhang,Yiwei Su,Ying Chen,Ziheng Li,Junjian Ran,Tao Yang

引用次数: 0

Retraction notice to "Investigating the causes of yolk mudding during storage of salted eggs: Water migration accelerates protein and lipid oxidation" [Food Chem. 481 (2025) 144112]. 《咸蛋贮藏过程中蛋黄混浊的原因研究：水分迁移加速蛋白质和脂质氧化》[食品化学，481(2025)144112]。

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-10-01 Epub Date: 2026-08-21 DOI: 10.1016/j.foodchem.2026.150738

Jiyu Zhang, Songyi Lin, Sichen Lu, Xunze Yuan, Yue Tang, Zhijie Bao

引用次数: 0

Ultrasound/electrostatic field combined with ε-polylysine for improving the quality of ready-to-eat pork jelly and freshness classification based on convolutional neural network. 超声/静电场结合ε-聚赖氨酸提高即食猪肉果冻质量及基于卷积神经网络的新鲜度分类

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-10-01 Epub Date: 2026-07-31 DOI: 10.1016/j.foodchem.2026.150630

Qing Guo, Min Zhang, Bhesh Bhandari, Qi Yu, Luming Rui

{"title":"Ultrasound/electrostatic field combined with ε-polylysine for improving the quality of ready-to-eat pork jelly and freshness classification based on convolutional neural network.","authors":"Qing Guo, Min Zhang, Bhesh Bhandari, Qi Yu, Luming Rui","doi":"10.1016/j.foodchem.2026.150630","DOIUrl":"10.1016/j.foodchem.2026.150630","url":null,"abstract":"<p><p>This study investigated the effects of ultrasound (US, 300 W, 20 kHz, 20 min) and electrostatic field (EF, 3.5 kV/cm, 60 min) combined with ε-polylysine (PL, 0.5%, w/w) on the quality of ready-to-eat pork jelly (Shuijingyaorou, SJYR) during 40-day storage at 4 °C. Physicochemical properties such as lipid oxidation, total plate count, texture, flavor, and moisture distribution were evaluated. The results showed that the combined treatment (US + EF + ε-polylysine) exhibited the strongest preservation effect for SJYR, significantly inhibiting lipid oxidation, protein degradation, pH increase, and microbial growth, meanwhile maintaining texture and flavor of SJYR, resulting in the shelf-life extended approximately 10 days compared with the blank control group. Furthermore, four convolutional neural network (CNN) models including Xception, ResNet-50, MobileNet, and GhostNet were developed for SJYR freshness classification. Xception model achieved the highest test accuracy (83.05% mean precision), while GhostNet model showed promising accuracy (77.48%) with lower computational cost, making it suitable for mobile applications. This study provides a feasible strategy for improving SJYR shelf-life and rapid freshness identification.</p>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"525 Pt 3","pages":"150630"},"PeriodicalIF":10.4,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148700339","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

Corrigendum to "Metabolomic profile of edible Amazonian Arecaceae fruits by FT-ICR-MS: Insights into chemical, nutritional and antioxidant profiles" [Food Chem. 525 (2026) 150319]. “利用FT-ICR-MS分析亚马逊槟子科可食用水果的代谢组学特征：化学、营养和抗氧化特征的见解”[食品化学，525(2026)150319]。

IF 10.4 1区农林科学

Food Chemistry Pub Date : 2026-10-01 Epub Date: 2026-08-31 DOI: 10.1016/j.foodchem.2026.150767

Gesiane da S Lima, Lanaia I L Maciel, Tamara Lenz, Hugo G Machado, Nerilson M Lima, Jorge L S Simão, Vanessa G P Severino, Michael Rychlik, Boniek Gontijo, Stefan A Pieczonka, Philippe Schmitt-Kopplin

引用次数: 0