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Metabolite and microbial community composition of normal and sensory defect Nuodeng hams characterized based on metabolomics and high-throughput sequencing Food Chem. (IF 8.5) Pub Date : 2024-09-21 Nannan Zhou, Yaying Zhao, Guiying Wang, Guanghui Chen, Zhijie Zheng, Ruwei Ren, Guozhou Liao
Sensory defects dry-cured ham usually has an unpleasant taste and smell. To deepen the understanding of the formation mechanism of sensory defect ham, the metabolites and microbial community composition were investigated between normal and sensory defect ham. The results of high-throughput sequencing showed that the excessive accumulation of Enterobacteriaceae and Yeasts and reduced abundance of flavor-related
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Integrated nutritional and functional components analyses reveal insights into the peel and pulp quality at different harvest times of ‘Dahongpao’ tangerine (Citrus reticulata Blanco) Food Chem. (IF 8.5) Pub Date : 2024-09-21 Yuan Hu, Fu Wang, Hongping Chen, Lin Chen, Youping Liu
The fruit of Citrus reticulata ‘Dahongpao’ (DHP) is typically harvested when fully ripe, exhibiting a dark red color, high sweetness, and pleasant taste. However, it remains uncertain whether the optimum harvesting time for its medicinal part (peel) aligns with that of the fruit. The findings of the study indicated that the peel exhibited the highest concentration of total flavonoids (4.018 mg/g) during
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Impact of chickpea biofortification on the bioaccessibility of micronutrients and their relationship to obesity-linked biological activities Food Chem. (IF 8.5) Pub Date : 2024-09-19 Susana María Espriu-Corella, Sayra Nayely Serrano-Sandoval, Marilena Antunes-Ricardo
Micronutrient deficiencies are a critical factor in the development of obesity. This work aimed to determine the Se and Zn bioaccessibility on biofortified chickpea flour and evaluate their impact on the antioxidant and anti-inflammatory activities. The greatest increase (235 %) in isoflavones was observed in the ZnSO4-treatment compared to the control. Malonylated-formononetin-glucoside was the major
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Exploring the oral processing mechanisms for saltiness enhancement with NaCl nanocrystals in oleogel systems based on black pepper oleoresin and sunflower seed oil Food Chem. (IF 8.5) Pub Date : 2024-09-19 Jiajie Wang, Zeyao Qiao, Qianqian Li, Xinyu Yu, Lulu Zhang, Chao Ma
Reducing salt content in processed foods while maintaining flavor is crucial for human health. This study investigates the sensory interaction between the pungency of black pepper oleoresin and saltiness within an oleogel matrix by incorporating NaCl nanocrystals into a black pepper oleoresin formulated with glyceryl monostearate and soy lecithin (G-L-P). Psychophysical results revealed that the salt
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Preparation, characterization, and binding mechanism of quercetin-loaded composite nanoparticles based on zein-soybean protein isolate Food Chem. (IF 8.5) Pub Date : 2024-09-18 Zhouliang Sun, Dan Li, Peiying Lin, Yanjie Zhao, Ji Zhang, Irina Sergeeva, Yang Li, Huanyu Zheng
In this study, quercetin (Que) was encapsulated for controlled release during gastrointestinal digestion using zein–soy isolate protein (SPI) composite nanoparticles that were made following an antisolvent precipitation technique. The average particle size of the composite nanoparticles ranged from 182.1 to 230.9 nm, and the polydispersity index (PDI) was small (0.105–0.323). The microstructure revealed
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Enhancing sensitivity and stability of natural pigments in pH-responsive freshness indicators: A review Food Chem. (IF 8.5) Pub Date : 2024-09-18 Rihua Huang, Suxuan Xia, Shuaikun Gong, Jingjing Wang, Wei Zhang, Feifei Zhong, Qinlu Lin, Jing Deng, Wen Li
Natural pigments are an indicator component in the freshness indicator, which is advantageous due to their safety, renewability, and low cost. However, freshness indicator with natural pigments as pH indicators has the problems of low stability and the color rendering domain could not effectively cover the shelf life of food. This paper describes the types and structures of natural pigments commonly
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Microbial catabolism of coffee pulp (poly)phenols during in vitro colonic fermentation Food Chem. (IF 8.5) Pub Date : 2024-09-18 Silvia Cañas, Nicole Tosi, Vanesa Núñez-Gómez, Daniele Del Rio, Pedro Mena, María A. Martín-Cabrejas, Yolanda Aguilera
Coffee pulp is a by-product characterized by its richness in phenolic compounds. This study examined the catabolism of (poly)phenols in digested coffee pulp flour (CPF) and extract (CPE) during in vitro colonic fermentation. After a simulated gastrointestinal digestion, samples were fermented using human microbiota and (poly)phenol transformations were analyzed by UHPLC-ESI-MS/MS. Digested CPF and
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Alkaline electrolyzed water-assisted ultrasonic extraction of lutein from daylily (Hemerocallis spp.): Structural preservation and activity evaluation Food Chem. (IF 8.5) Pub Date : 2024-09-18 Yifu Zhang, Tiantian Zhang, Tongliang Yang, Xixian Xie, Ye Chen
During lutein extraction, isomerization from all-trans to cis form reduced stability and antioxidant capacity. Alkaline electrolyzed water (AEW), with its reduced-state and small molecular clusters, effectively extracted bioactive substances and inhibited oxidation. Thus, an AEW-assisted ultrasonic extraction method was used to extract lutein from daylily. Compared to ultrasonic extraction alone, AEW
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Engineered food-derived hesperetin as heterojunction photosensitizer for inhibiting Staphylococcus aureus and degrading patulin, and its application in perishable strawberries Food Chem. (IF 8.5) Pub Date : 2024-09-18 Ting Du, Jiazhen Wang, Zhenqing Guo, Yu He, Shaochi Wang, Xiang Li, Nannan Qiu, Jianlong Wang, Wentao Zhang
The potential contamination, including microbial and mycotoxin infection, may escape from the naked eye, posing great threats to food products. Recently, photodynamic inactivation (PDI)-based technology particular has received particular attention because of their high safety. Herein, food-derived hesperetin (Hst) was innovatively introduced as an esculent photosensitizer, engineering with food-grade
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Production of protein-epigallocatechin gallate conjugates using free radicals induced by ultrasound and their gelation behavior Food Chem. (IF 8.5) Pub Date : 2024-09-18 Chen Li, Yalu Zheng, Xiaohui Xiong, Feng Xue
In this study, free radicals generated by ultrasound were used to prepare conjugates of food proteins (soybean protein isolates, sodium caseinate and gelatin) with epigallocatechin gallate (EGCG). The changes in free amino and sulfhydryl group contents were used to confirm the occurrence of conjugation. The formation of covalent interactions on surface hydrophobicity, functional groups, structures
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Fabrication and characterization of oleic acid/sesame protein isolate/ poly (vinyl) alcohol core-shell nanofibers: Mitigating lipid oxidation by emulsion electrospinning Food Chem. (IF 8.5) Pub Date : 2024-09-18 Meiyu Chen, Qinbo Jiang, Jiawen Li, Junjie Weng, Tianyi Yan, Yaqin Hu, Xiangyu Wang, Hui Zhang
Formulated oil-in-water (O/W) emulsions of oleic acid (OA) using sesame protein isolate (SPI) were processed via emulsion electrospinning with poly (vinyl) alcohol (PVA) to fabricate core-shell nanofibers for lipid oxidation prevention. The emulsion droplet size and viscosity increased as the oil volume fraction rose from 5 % to 30 %. The morphology tests and Fourier transform infrared spectroscopy
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Nobiletin, an activator of the pyruvate kinase isozyme M1/M2 protein, upregulated the glycolytic signalling pathway and alleviated depressive-like behaviour caused by artificial light exposure at night in zebrafish Food Chem. (IF 8.5) Pub Date : 2024-09-18 Meng-ling Zhang, Xiao-peng Li, Li-fang Gao, Jian Liu, Zi-jun Bi, Yu-han Miao, Yang Shan, Huan-ling Yu
We established a zebrafish model of depression-like behaviour induced by exposure to artificial light at night (ALAN) and found that nobiletin (NOB) alleviated depression-like behaviour. Subsequently, based on the results of a 24-h free movement assay, clock gene expression and brain tissue transcriptome sequencing, the glycolysis signalling pathway was identified as a potential target through which
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Valorization of grape pomace extracts against cranberry, elderberry, rose hip berry, goji berry and raisin extracts: Phytochemical profile and in vitro biological activity Food Chem. (IF 8.5) Pub Date : 2024-09-18 Lorenza Marinaccio, Giulia Gentile, Eulogio J. Llorent-Martínez, Gokhan Zengin, Domiziana Masci, Federica Flamminii, Azzurra Stefanucci, Adriano Mollica
The circular economy is gaining attention around the world as a sustainable approach to tackling environmental problems, promoting more responsible management of resources. The aim of this work is the valorization of grape pomace as a waste product of agrifood chain. We prepared decoction (DC), ultrasound-assisted and microwave-assisted extracts (UAE and MAE respectively) of grape pomace, determining
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Recent advancements in the extraction and analysis of phthalate acid esters in food samples Food Chem. (IF 8.5) Pub Date : 2024-09-18 Qian Yang, Yangqing Wu, Shuaihua Zhang, Hongyu Xie, Dandan Han, Hongyuan Yan
Phthalate acid esters (PAEs) are ubiquitous environmental pollutants present in food samples, necessitating accurate detection for risk assessment and remediation efforts. This review provides an updated overview of the recent progress on the PAEs analysis regarding sample pretreatment techniques and analytical methodologies over the latest decade. Advances in sample preparation include solid-based
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Discovery of steroidal alkaloid metabolites and their accumulation in pigs after short-term tomato consumption Food Chem. (IF 8.5) Pub Date : 2024-09-17 Maria J. Sholola, Mallory L. Goggans, Michael P. Dzakovich, David M. Francis, Sheila K. Jacobi, Jessica L. Cooperstone
Studies suggest steroidal alkaloids contribute to the health properties of tomato-rich diets. Untargeted studies have detected tomato steroidal alkaloid metabolites in plasma, tissues, and urine, but concentrations remain unknown. Here we utilize UHPLC-MS/MS to characterize 31 steroidal alkaloid metabolites representing 10 unique masses, and a validated UHPLC-MS method to quantify them in blood plasma
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Active bio-nanocomposites from litchi seed starch, tamarind kernel xyloglucan, and lignin nanoparticles to improve the shelf-life of banana (Musa acuminata) Food Chem. (IF 8.5) Pub Date : 2024-09-17 R. Santhosh, Rahul Thakur, Preetam Sarkar, Srinivas Janaswamy
Valorization of agricultural byproducts to biodegradable packaging films aids in reducing plastic dependency and addressing plastic perils. Herein, starch (LSS) from litchi seeds and xyloglucan (XG) from tamarind kernels were recovered, and composite films were developed. The XG addition strengthened the weak polymer networks of LSS and improved rheological, molecular, morphological, mechanical, and
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On-vine drying (passérillage) improves the quality of “Hutai No. 8” table grape wine: Focusing on phenolics, aromas, color and sensory attributes Food Chem. (IF 8.5) Pub Date : 2024-09-17 Biying Zhang, Cuiyi Zhang, Jiaxin Chen, Chunyao Zhao, Yingqi Du, Yafan Yang, Xianghong Xie, Ling He, Shuwen Liu, Kan Shi
On-vine drying (passérillage) was employed for Hutai No.8 table grapes with different water loss rates and that are used for winemaking to alter the qualities of wine. Results showed that on-vine drying increased sugar content, thereby elevating alcohol and glycerol contents in the resulting wine. A moderate drying treatment (D2, 18 % water loss) produced wine with optimal red color characteristics
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Hydrolyzable tannins and pectin are glycolipid lowering ingredients in Phyllanthus emblica Linn.: Valid interaction with gut action targets Food Chem. (IF 8.5) Pub Date : 2024-09-17 Xiaoyu Duan, Lianzhu Lin, Mouming Zhao
Phyllanthus emblica L., a distinctive fruit, is rich in polyphenols and polysaccharide. However, there is a lack of knowledge regarding the role of these compounds as glycolipid lowering ingredients. In this study, the glycolipid lowering ingredients and their effects have been determined by gradually comparing varieties, parts, and components, splitting components, and calculating combined index via
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Functional peptide conjugated ordered gold nanoparticles based rational electrochemical immunosensor for highly stable and selective detection of zearalenone Food Chem. (IF 8.5) Pub Date : 2024-09-17 Qingyue Li, Xiya Zhang, Mengtian Chen, Changwei Luo, Ran Yang, Tong Bu, Meng Dang, Xianqing Huang, Lianjun Song, Pingan Zhang, Liang Liu, Yexuan Mao
To integrate antifouling properties and good sensitivity on the sensing interface can improve the applicability of an electrochemical immunosensor. These functional regions can be integrated into a single functional peptide (functPP). The rational designed three domains in functPP were the anchoring, antifouling and gold nanoparticles (AuNPs) recognizing domains. Meanwhile, the ordered AuNPs inspired
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Hydrogen-rich solvent method enhances the extraction of phenolics, pigments, reducing sugars, organic acids, and vitamin C from cowslip (Primula veris L.) flower Food Chem. (IF 8.5) Pub Date : 2024-09-17 Tunahan Engin, Ayhan Çiğdem, Mehmet Hakkı Alma, Duried Alwazeer
Cowslip (Primula veris L.) is an anioxidant-rich plant used for many food and medicinal purposes. In this study, the effect of incorporating hydrogen (H2) into water (HRW), ethanol (HRE), and methanol (HRM) on the extraction of flavonoids (TFC), phenolics (TPC), and antioxidants (metal chelation, FRAP, DPPH, and ABTS) as well as color (L*, a*, b*, C*, H°), chlorophyll (a, b), lycopene, and β-carotene
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Characterization and comparison of metabolites in colostrum from yaks, buffaloes, and cows based on UPLC-QTRAP-MS metabolomics Food Chem. (IF 8.5) Pub Date : 2024-09-17 Xueyan Zhang, Changhui Li, Jiaxiang Huang, Qingkun Zeng, Ling Li, Pan Yang, Pengjie Wang, Min Chu, Jie Luo, Hao Zhang
Colostrum from yaks and buffaloes possesses substantial nutritional value, yet the complete array of metabolites within remains insufficiently elucidated. This study scrutinizes the metabolite profiles of yak, buffalo, and cow colostrum utilizing targeted metabolomics paired with ultra-performance liquid chromatography-tandem triple quadrupole linear ion trap mass spectrometry (UPLC-QTRAP-MS). The
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New application of a dye-decolorizing peroxidase immobilized on magnetic nanoparticles for efficient simultaneous degradation of two mycotoxins Food Chem. (IF 8.5) Pub Date : 2024-09-17 Xinling Du, Mumin Zheng, Han Zhang, Yangyu Qiu, Fuchun Ji, Zishen Nie, Huidong Xu, Xiaoxuan Li, Shijia Wu, Zhouping Wang, Fuguo Xing, Yu Xia
Nowadays the enzymatic approaches are the most promising strategies for mycotoxins detoxification in food stuffs. Herein, the dye-decolorizing peroxidase RhDypB from Rhodococcus jostii was studied for its ability to degrade two mycotoxins in both free and the immobilized enzyme forms. This enzyme was recombinantly expressed and purified, while Fe3O4 nanoparticles were prepared and modified with chitosan
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Screening and preparation of highly active antioxidant peptides of apricot and their inhibitory effect on ultraviolet radiation Food Chem. (IF 8.5) Pub Date : 2024-09-17 Xuchun Zhu, Xiaoyue Zhang, Ziyuan Wang, Feiyue Ren, Xuyou Zhu, Bingyu Chen, Hongzhi Liu, Tana Wuyun
In today's social environment, the objective reality of people's increasing life pressure, environmental deterioration, and enhanced ultraviolet rays caused by the destruction of the ozone layer has led to the aggravation of people's oxidative stress. Therefore, exogenous antioxidant peptides have become a hot topic in research. In the context of insufficient protein supply and resource recycling,
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Comprehensive physicochemical indicators analysis and quality evaluation model construction for the post-harvest ripening rapeseeds Food Chem. (IF 8.5) Pub Date : 2024-09-17 Qiuhui Xu, Jie Wang, Dan Wang, Xin Lv, Li Fu, Ping He, Desheng Mei, Hong Chen, Fang Wei
Rapeseed (Brassica napus L.) is the second largest globally cultivated oil crop, but the effects of post-harvested ripening on rapeseed quality is unclear and unpredictable. This study reveals the relationship between post-harvest ripening periods (PHR) and physicochemical quality of different rapeseed cultivars using comprehensive physicochemical indicators analysis. The results indicate that PHR
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Natural α-glucosidase inhibitors from Aquilaria sinensis leaf-tea: Targeted bio-affinity screening, identification, and inhibition mechanism Food Chem. (IF 8.5) Pub Date : 2024-09-17 Yingxin Liu, Fangliang Li, Tao Fei, Xue Lin, Lu Wang, Zhonghua Liu
Aquilaria sinensis leaves have long been consumed as a popular replacement tea for lowering postprandial blood glucose levels, but their specific functional components remain unclear. In this study, Aquilaria sinensis leaf-tea 70 % ethanol extract (ALTE) exhibited excellent anti-α-glucosidase activity (IC50 = 6.93 ± 1.91 μg/mL) and promoted glucose consumption ability in 3 T3-L1 preadipocyte cells
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Heat-induced interactions between microfluidized hemp protein particles and caseins or whey proteins Food Chem. (IF 8.5) Pub Date : 2024-09-17 Sihan Ma, Aiqian Ye, Harjinder Singh, Alejandra Acevedo-Fani
The rising demand for sustainable proteins leads to increased interest in plant proteins like hemp protein (HP). However, commercial HP's poor functionality, including heat aggregation, limit its use. This study explored the heat-induced interactions of hemp protein particles (HPPs) with milk proteins, specifically whey proteins and caseins. Using various analysis techniques—static light scattering
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Molecularly imprinted polymer gel with superior recognition and adsorption capacity for amphenicol antibiotics in food matrices Food Chem. (IF 8.5) Pub Date : 2024-09-17 Ruiyu Fu, Xiaoqin Hai, Qingxin Lu, Hongbo Li, Jiaxiao Niu, Yanhui Zhang, Tingze Ren, Xiaoli Guo, Xin Di
A molecular-imprinted polymer (MIP) gel with high effective recognition of amphenicol antibiotics was synthesized for the first time based on layered double hydroxide (LDH) as the support and initiator, and functionalized β-cyclodextrin (β-CD) as the functional monomer. The synergistic effect of molecular imprinting recognition and β-CD host-guest affinity enabled MIP gel to exhibit excellent selectivity
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Transparent mechanism of salted egg (white) hierarchically and synergistically driven by NaCl, NaOH and thermal treatment: Based on empirical data and molecular simulation Food Chem. (IF 8.5) Pub Date : 2024-09-16 Le Chen, Shiqin Dong, Peng Xu, Zhuosi Yu, Yating He, Yongle Liu, Xiaole Xiang, Qun Huang, Shugang Li, Lin Ye
Currently, it is a challenge that the yolk in salted preserved egg tends to preserved egg yolk due to extreme NaOH treatment. Therefore, NaCl, NaOH and thermal were successfully used to prepare a new translucent salted quail egg (T-SQE), which combined advantages of preserved egg white with transparent appearance and salted egg yolk with unique texture and odour. Moreover, transparency of opaque gel
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Magnetic polydopamine nanoparticles as stabilisers for enzyme-Pickering emulsions: Application in the interfacial catalytic reaction of olive oil Food Chem. (IF 8.5) Pub Date : 2024-09-16 Ziqi Lin, Linhua Huang, Adil Mohamed Abker, Deog-Hwan Oh, Jihan Mohamed Kassem, Mohamed Salama, Ran Shi, Xing Fu
Solid particles are essential for stabilising Pickering emulsions and improving interfacial catalytic reactions. We constructed magnetic polydopamine nanoparticles to stabilise lipase-Pickering emulsions for olive oil deacidification. The results showed that the nanoparticles had a core-shell structure with an average particle size of 605.8 nm, a zeta potential of −39.3 mV and a contact angle of 55
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Popcorn quality parameters and nutritional properties of oily maize (Zea mays var. ‘Everta’) hybrids subjected to different thermal treatments Food Chem. (IF 8.5) Pub Date : 2024-09-16 Ivan Luzardo-Ocampo, Cristina Chuck-Hernández, Ricardo E. Preciado-Ortiz, Sergio R.O. Serna-Saldívar, Marilena Antunes-Ricardo, Anayansi Escalante-Aburto
This research assessed the popcorn quality parameters and nutritional properties of 5 oily maize (Zea mays var. ‘Everta’) hybrids under several thermal treatments (hot air, microwave, and wet cooking). Grains contained 2.16–4.51 % crude fat and 11.08–12.94 % protein, displayed a similar amount of individual p-coumaric and ferulic acid derivatives (p > 0.05) (free: 3.61–40.53 μg/g; bound: 1621.75–1970
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The matrix effect derived from proteins in fluorescence detection for ciprofloxacin residues in eggs Food Chem. (IF 8.5) Pub Date : 2024-09-16 Kai Wang, Hui Li, Wenya Liu, Pan Liu, Chuang Jiang, Wanqi Jiang, Yaqing Xiao, Yingnan Liu
Based on the previously developed Al3+/CuNCs probe, the matrix effect (ME) derived from protein was investigated in the fluorescence determination of fluoroquinolones (FQs) residues in eggs, and a sample pretreatment method was established to rapidly reduce the ME. Molecular docking results indicated that the three main egg proteins and FQs were bound by hydrogen bond, van der Waals force, and alkyl
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Comparison of in vitro digestive characteristics of proteins from different sources in simulated elderly gastrointestinal conditions Food Chem. (IF 8.5) Pub Date : 2024-09-16 Zehui Qiu, Yuyao Shi, Yao Zheng, Wenzheng Shi, Long Zhang, Mingyu Yin, Xichang Wang
This study aimed to evaluate the impact of in vitro digestive characteristics of five different protein sources (fish, crab, beef, chicken, and soy) in adults and elderly individuals. Simulated gastrointestinal tract degradation in the elderly significantly reduced the digestibility of all proteins. The Elderly model had difficulties digesting any protein that had a firm structure or was prone to aggregation
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Structure and physicochemical properties of rice starch modified with dodecenyl succinic anhydride and its use for microencapsulating Pediococcus acidilactici probiotic Food Chem. (IF 8.5) Pub Date : 2024-09-16 Huiying Li, Huijing Chen, Zao Shi, Zhiqiang Yi, Weizhong Hu, Shuxin Zhou, Xue Yang, Jianquan Kan, Sameh Awad, Ferenc Hegyi, Muying Du
Polysaccharides are used as wall materials to extend the shelf life of lactic acid bacteria. Ice crystal formation during freezing leads to probiotic death. We prepared a series of dodecenyl succinic anhydride (DDSA)-modified rice starches with varying degrees of substitution and compared their functional properties. Fourier-transform infrared spectroscopy, X-ray diffraction analysis, and nuclear magnetic
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Effect of dialdehyde nanocellulose-tannin fillers on antioxidant, antibacterial, mechanical and barrier properties of chitosan films for cherry tomato preservation Food Chem. (IF 8.5) Pub Date : 2024-09-16 Jinzhao Ma, Xiaodi Huang, Liqiang Jin, Qinghua Xu
In this study, bio-based composite films from nanocellulose, tannin and chitosan were fabricated. First, tannin was covalently immobilized onto dialdehyde CNCs (DACNCs) through the nucleophilic reaction to obtain TA-CNCs. TA-CNCs were then added into chitosan matrix as the nanofillers to obtain chitosan-TA-CNC (CS-TA-CNC) films. Compared with pure chitosan film, the water solubility, swelling ratio
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Investigating the impact of static destabilization mechanism on fat crystallization dynamics, emulsion rheology, and whipping properties of whipping cream Food Chem. (IF 8.5) Pub Date : 2024-09-16 Junwei Wang, Di Zeng, Ren Yan, Junjing Huangfu, Qingyan Hu, Yongjian Cai, Tongxun Liu, Mouming Zhao, Qiangzhong Zhao
In this work, the effect of storage time on the fat crystallization, rheological and whipping characteristics of emulsions was studied and the static destabilization mechanism during storage was explored. As the storage time prolonged, peak melting temperature and onset of melting temperature increased while both the crystallization temperature and crystallization rate increased. Crystal birefringence
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Enzymatic oxidation increases the antibacterial activity of myricetin against Staphylococcus aureus Food Chem. (IF 8.5) Pub Date : 2024-09-16 Jiao Li, Min Sun, Yu Pan, Xiaodong Cui, Chen Li
Myricetin (MYR) is a flavonoid with favorable biological activities. In this study, MYR oxidation products (MYRox) were generated through enzymatic oxidation of MYR using horseradish peroxidase. The results showed enzymatic oxidation enhanced the water solubility and antibacterial activity against Staphylococcus aureus (S. aureus) of MYR. Further experiments showed the antibacterial effects of MYRox
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Integration of ultrasound and microwave pretreatments with solid-state fermentation enhances the release of sugars, organic acids, and phenolic compounds in wheat bran Food Chem. (IF 8.5) Pub Date : 2024-09-16 Silvia Amalia Nemes, Laura Mitrea, Bernadette-Emoke Teleky, Eva H. Dulf, Lavinia Florina Călinoiu, Floricuta Ranga, Deborah-Gertrude-Alice Elekes, Zorita Diaconeasa, Francisc Vasile Dulf, Dan Cristian Vodnar
Wheat bran (WB), a byproduct of milling, is rich in bioactive compounds with significant health benefits. This study aimed to enhance the release of phenolic compounds, sugars, and organic acids from WB by integrating ultrasound (UsP) and microwave (MWP) pretreatments with solid-state fermentation (SSF). UsP and MWP disrupted WB cell walls, followed by SSF with Aspergillus niger. UsP increased total
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Removal of polyphenols from anthocyanin-rich extracts using 4-vinylpyridine crosslinked copolymers Food Chem. (IF 8.5) Pub Date : 2024-09-16 Agnieszka Krzyszczak-Turczyn, Marta Grochowicz, Ilona Jonik, Ilona Sadok
In this work, new sorbents for the purification of anthocyanin-rich extracts were evaluated. Copolymers of 4-vinylpyridine crosslinked with trimethylolpropane trimethacrylate (poly(4VP-co-TRIM)) or 1,4-dimethacryloyloxybenzene (poly(4VP-co-14DMB)) were tested for their potential to capture polyphenols. Copolymers were obtained by seed swelling polymerization in the form of microspheres with permanent
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Green synthesis and two-step chromatographic separation of thiocanthal and thiocanthol: Two novel biologically active sulfur derivatives of oleocanthal and oleacein from extra virgin olive oil Food Chem. (IF 8.5) Pub Date : 2024-09-16 Daniel Di Risola, Roberto Mattioli, Rodolfo Federico, Gianmarco Pascarella, Mario Fontana, Enrico Dainese, Beatrice Dufrusine, Alessia Ciogli, Francesco Gasparrini, Veronica Morea, Claudio Villani, Luciana Mosca, Antonio Francioso
Oleocanthal and oleacein are the two major secoiridoids exclusively present in extra virgin olive oil (EVOO). Both compounds exert important pharmacological activities, including anti-inflammatory, anti-tumoral, neuro- and cardiovascular protective effects. Due to their enormous potential as possible drugs the extraction of these two bioactive natural products from EVOO has been extensively investigated
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Adulteration detection of multi-species vegetable oils in camellia oil using Raman spectroscopy: Comparison of chemometrics and deep learning methods Food Chem. (IF 8.5) Pub Date : 2024-09-16 Jiahua Wang, Jiangjin Qian, Mengting Xu, Jianyu Ding, Zhiheng Yue, Yanpeng Zhang, Huang Dai, Xiaodan Liu, Fuwei Pi
Oil adulteration is a global challenge in the production of high value-added natural oils. Raman spectroscopy combined with mathematical modeling can be used for adulteration detection of camellia oil (CAO). In this study, the advantages of traditional chemometrics and deep learning methods in identifying and quantifying adulterated CAO were compared from a statistical perspective, and no significant
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Chitosan-gallic acid conjugate edible coating film for perishable fruits Food Chem. (IF 8.5) Pub Date : 2024-09-16 Cho Rok Lee, Su Jin Lee, Tae In Kim, Kiramage Chathuranga, Jong Soo Lee, Sangsik Kim, Min Hee Kim, Won Ho Park
Approximately 30 % of global agricultural land is used to produce food that is ultimately lost or wasted, making it imperative to explore strategies for mitigating this waste. This study explored the potential of chitosan (CS) derivatives as edible coatings to extend food shelf life. Although soluble CS derivatives such as glycol CS are suitable coatings, their antimicrobial properties often diminish
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Rapid determination of total phenolic content and antioxidant capacity of maple syrup using Raman spectroscopy and deep learning Food Chem. (IF 8.5) Pub Date : 2024-09-16 Li Xiao, Jinxin Liu, Marti Z. Hua, Xiaonan Lu
Total phenolic content (TPC) and antioxidant capacity of maple syrup were determined using Raman spectroscopy and deep learning. TPC was determined by Folin–Ciocalteu assay, while the antioxidant capacity was measured by 2,2-diphenyl-1picrylhydrazyl (DPPH) assay, oxygen radical absorbance capacity (ORAC) assay, and ferric reducing antioxidant power (FRAP) assay. A total of 360 spectra were collected
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Silver nanoparticle-functionalized covalent organic frameworks for the inhibition of foodborne pathogenic bacteria and their application in green grape preservation Food Chem. (IF 8.5) Pub Date : 2024-09-16 Jiayi Zhou, Sai Zhang, Yu Zhang, Tianliang Liu, Shuying Yang, Gaopeng Lv, Yaping Wang, Kewei Feng, Yahong Yuan, Tianli Yue, Qinglin Sheng
Foodborne pathogens continue to pose a significant threat to human health. This study aims to enhance the antimicrobial activity of low-dose silver nanoparticles (AgNPs) against foodborne pathogens and use the enhanced AgNPs to preserve green grapes. A chemical delivery carrier for covalent organic frameworks (COFs) impregnated with AgNPs was developed. We investigated the bacteriostatic properties
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Slow-release antimicrobial preservation composite coating based on bamboo-derived xylan–A new way to preserve blueberry freshness Food Chem. (IF 8.5) Pub Date : 2024-09-16 Wenge Chen, Jia Deng, Dawei Wang, Haiyan Yang, Jing Yang, Buapan Puangsin, Xiahong He, Zhengjun Shi
In recent years, the biocompatibility and environmental friendliness of xylan-based materials have demonstrated great potential in the field of food packaging and coatings. In this study, the cationized xylan based composite coating (CXC) was developed using a hybrid system of cationic-modified bamboo xylan (CMX) and sodium alginate (SA) combined with thyme oil microcapsules (TM). The optimized CXC-B
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Bioactive properties of spearmint, orange peel, and baby sage oleoresins obtained by supercritical CO2 extraction and their integration into dark chocolate Food Chem. (IF 8.5) Pub Date : 2024-09-16 Emily Lorena Chávez-Delgado, Alejandro Gastélum-Estrada, Esther Pérez-Carrillo, Perla Azucena Ramos-Parra, Mirna Estarrón-Espinosa, Edwin Estefan Reza-Zaldívar, Carmen Hernández-Brenes, Shirley Mora-Godínez, Beatriz Estefanía de los Santos, José Antonio Guerrero-Analco, Juan Luis Monribot-Villanueva, Norma Estela Orozco-Sánchez, Daniel A. Jacobo-Velázquez
This study investigated the potential health benefits of spearmint, orange peel, and baby sage oleoresins extracted using supercritical CO2 and subsequently emulsified. The oleoresins were incorporated into dark chocolate, and their impact on physicochemical properties was evaluated. Characterization revealed rich sources of phenolic compounds, carotenoids, and volatile compounds in these oleoresins
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Nitrogen-doped carbon quantum dots (NCQDs) detected to mercury ions in food monitoring Food Chem. (IF 8.5) Pub Date : 2024-09-16 Di Shan, Huichuan Yu, Zhichao Yang, Hongda Li, Rulin Jia, Yue Zhang
Using 2,3-diaminopyridine and citric acid as precursors, blue fluorescent nitrogen-doped carbon quantum dots (NCQDs) with a narrow size distribution (∼7.2 nm) were prepared and applied in the following assay for mercury ion detection at a weight ratio of 2,3-diaminopyridine:citric acid = 1:1 (0.2 g: 0.2 g, 20 mL for H2O), 220 °C, and 10 h. NCQDs was characterized by TEM, FT-IR, XPS, UV–Vis and EDS
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Fast screening of Milk for Deoxynivalenol Food Chem. (IF 8.5) Pub Date : 2024-09-16 Raluca-Ioana Stefan-van Staden, Irina-Alina Chera-Anghel, Catalina Cioates Negut
A 2D platform was designed and validated for fast screening of milk for deoxynivalenol. The qualitative and quantitative assay of deoxynivalenol in the milk samples was done using a 2D stochastic sensor based on single walled carbon nanotubes modified with [N-(pyridine-4-yl-methyl)]octadec-9-enamide. The working concentration range was between 10−15 and 10−6 g mL−1, with a sensitivity of 5.48 × 105 s−1g−1mL
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Advancing sustainable packaging through self-assembly induced amyloid fibrillization of soy and pea protein nanofilms Food Chem. (IF 8.5) Pub Date : 2024-09-16 Gulsah Karabulut
This study explored protein fibrillization and characterization, demonstrating significant enhancements in the structural, mechanical, and functional properties of soy and pea protein fibrils for biodegradable food packaging. The fibrillizationprocess increased β-sheet alignment by 1.3–fold for soy protein fibrils (SPF) and 1.2–fold for pea protein fibrils (PPF). ThT fluorescence assays revealed higher
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Developing natural microcapsules by encapsulating peptides for preserving Zanthoxylum Bungeanum Food Chem. (IF 8.5) Pub Date : 2024-09-16 Zahra Batool, Dur E. Sameen, Mohammad Amjad Kamal, Bairong Shen
Natural edible microcapsules, were developed to improve the shelf life of Zanthoxylum bungeanum. Antimicrobial peptides, extracted from seeds of Sichuan pepper corn by ultrasound and microwave assisted extraction were encapsulated with nisin using water-in-oil-in-water (W/O/W) microencapsulation technique. Prepared microcapsules exhibited maximum encapsulation efficiency (ω %) of 30.20 at 3:1 ratio
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Fe, Cu dual-atom catalysts assisted molecularly imprinted electrochemiluminescence sensor for ultrasensitive detection of trichlorfon Food Chem. (IF 8.5) Pub Date : 2024-09-14 Xinran Wang, Xufeng Zang, Hong Zhou, Na Wang, Yishan Fang, Bo Cui
Trichlorfon (TCF) has the possibility of contaminating agricultural crops and posing some health risks to humans. Herein, an electrochemiluminescence (ECL) sensor based on Fe, Cu dual-atom catalysts (Fe/Cu-N-C DACs) and Au@Luminol was developed for the ultrasensitive detection of TCF. Fe/Cu-N-C with diatomic sites has a very high catalytic activity and can be used as a co-reaction accelerator to activate
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A novel micro-aqueous cold extraction of salmon head oil to reduce lipid oxidation and fishy odor: Comparison with common methods Food Chem. (IF 8.5) Pub Date : 2024-09-14 Juncai Tu, Shenghai Liu, Yuxuan Liang, Xiaoming Guo, Charles Brennan, Xiuping Dong, Beiwei Zhu
Traditional heat extraction (HE) has a low efficiency (75.2 wt%) and induces lipid oxidation of PUFAs. The novel micro-aqueous cold (<25 °C) extraction (MAE) was applied to extract salmon head oil. The recovery rate was 93.4 wt% at oil volume fraction Φ = 74 %. The extraction mechanism was agitation-induced droplet coalescence at an unstable and close-packing state (Φ = 74 %), increasing the portions
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Determination of dextranase activity using 3-methyl-2-benzothiazolinone hydrazone method: Substrate refinement and fast-dissolution, method development and validation Food Chem. (IF 8.5) Pub Date : 2024-09-13 Jingwen Dong, Yinchun Liu, Fang Liu, Jianrui Liu, Xiangyu Chen, Ya’nan Wu, Lihua Zhou, Yongqin Zhang
A highly sensitive method has been developed for accurately measuring dextranase activity using 3-methyl-2-benzothiazolinone hydrazine. This method is based on the dextran refinement and fast-dissolving approach established in this study, as well as the assay method for enzymatic hydrolysates. The measurement parameters for the reducing sugar ends were optimized by examining the slope, intercept, R2
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Effect of drying techniques, conditions and feed types on the quality of dried curry leaf powder Food Chem. (IF 8.5) Pub Date : 2024-09-13 Aditi Negi, Venecia Infant, J.A. Moses
Curry leaf (Murraya koenigii L.) is valued for its characteristic flavor and is used in varied cuisines and formulations. In this work, the effect of three different drying techniques: tray drying (TD), conductive hydro drying (CHD), and freeze drying (FD), at varying temperatures (40 °C, 60 °C, 80 °C) on the phytochemical and physical properties of curry leaf dried as leaf or as pulp was evaluated
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Unusual polyunsaturated fatty acids in edible marine worms identified by covalent adduct chemical ionization mass spectrometry Food Chem. (IF 8.5) Pub Date : 2024-09-13 Hao Yang, Tingxiang Yang, Lerong Qi, Yu Zhang, Yihan Xia, Zhen Wang, Dong Hao Wang
Non-traditional seafood, such as spoon worms (Urechis unicinctus) and peanut worms (Sipunculus nudus), serves as both delicacies and potential solutions to the global food insecurity crisis. Despite being consumed primarily in parts of China, Korea, and Japan, the nutritional values especially the complex fatty acid compositions of these marine worms are difficult to characterize. To overcome this
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Prebiotic potential of spent brewery grain – In vitro study Food Chem. (IF 8.5) Pub Date : 2024-09-13 Marcin Kruk, Piotr Lalowski, Magdalena Płecha, Alicja Ponder, Agnieszka Rudzka, Dorota Zielińska, Monika Trząskowska
Spent brewery grain (SBG) is a by-product of the brewery industry. The study aimed to investigate the prebiotic potential of SBG. The chemical composition and fermentation capacity of SBG were checked. The gut microbiota response to SBG was assessed in two in vitro models (batch fermentation and dynamic system). Substances with prebiotic properties, including arabinoxylans (16.7 g/100 g) and polyphenols
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Stereo-hindrance effect and oxidation cross-linking induced by ultrasound-assisted sodium alginate-glycation inhibit lysinoalanine formation in silkworm pupa protein Food Chem. (IF 8.5) Pub Date : 2024-09-13 Haining Xu, Jiayin Pan, Chunfang Ma, Benjamin Kumah Mintah, Mokhtar Dabbour, Liurong Huang, Chunhua Dai, Haile Ma, Ronghai He
Silkworm pupa protein isolate (SPPI) is rich in amino acids, making it chemically reactive, degradable, and easy to form lysinoalanine (LAL). We investigated how conformational cross-linking, induced by ultrasound-assisted sodium alginate, could inhibit the formation of LAL during the preparation of SPPI. Glycoconjugated SPPI (using 1 % sodium alginate under ultrasonication) showed the lowest LAL content
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Characterization of pea composites and feasibility of heat-modulated meat analogs production Food Chem. (IF 8.5) Pub Date : 2024-09-13 Md. Hafizur Rahman Bhuiyan, Laura Liu, Anusha Samaranayaka, Michael Ngadi
This study aimed to characterize pea composites' functionalities and investigate the feasibility of pea composites-based heat modulated meat analog (MA) production. Pea composites (concentrate, flour) were used as the main source of plant-proteins in preparation of MA. Techno-functional, sensorial, microstructural, chemical, and thermal characteristics of pea composites as well as the prepared MAs
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Determination of antioxidant capacity and phenolic content of haskap berries (Lonicera caerulea L.) by attenuated total reflectance-Fourier transformed-infrared spectroscopy Food Chem. (IF 8.5) Pub Date : 2024-09-13 Yihan He, Jinxin Liu, Marti Z. Hua, Kiren Singh, Xiaonan Lu
The total phenolic content (TPC) and antioxidant capacity (TAC) of haskap berries cultivated in various locations across Alberta were analyzed using attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy. The Folin–Ciocalteu assay was used to determine TPC, while TAC was quantified by 2,2-diphenyl-1-picrylhydrazl radicals (DPPH) assay and oxygen radical absorbance capacity
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Enrichment of deoxynojirimycin in mulberry using cation exchange resin: Adsorption/desorption characteristics and process optimization Food Chem. (IF 8.5) Pub Date : 2024-09-13 Jilong Ma, Yiqian Ye, Rushi He, Yan Xiong, Ruqi Xiao, Kang Wang, Youfa Zhang, Xuewen Wu
Deoxynojirimycin (DNJ) is an α-glucosidase inhibitor with high food values. However, the complex and costly enrichment processes have greatly prevented its application. Herein, this study aimed to propose a simple and efficient enrichment process for DNJ from Morus alba L. extracts using cation exchange resins. The LSI and D113 resins were chosen due to their excellent adsorption and desorption properties
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Stabilizing emulsions by ultrasound-treated pea protein isolate - tannic acid complexes: Impact of ultrasonic power and concentration of complexes on emulsion characteristics Food Chem. (IF 8.5) Pub Date : 2024-09-13 Meng-Jie Yu, Ran Feng, Shen Long, Han Tao, Bao Zhang
This work aimed to investigate the feasibility of stabilizing oil-in-water (O/W) emulsions by ultrasound-treated pea protein isolate-tannic acid (UPPI-TA) complex. The stability and microstructure of the O/W emulsions were evaluated at different ultrasonic powers (0–1000 W) and UPPI-TA complex concentrations (0.25–2.0 wt%). The contact angle (θ) of UPPI-TA was 59.6°, which was suitable for stabilizing