Pub Date : 2026-02-01DOI: 10.1016/j.fochx.2026.103548
Da Su , Jie Ou , Yunfei Jiang , Jiangzhou Zhang
Soil acidification threatens citrus quality in southern China. This study evaluated oyster shell byproducts as a sustainable amendment to improve pomelo quality. Multi-site gradient trials combined with full-cycle monitoring over 260 days, including developmental and postharvest stages, identified moderate application (2 kg plant−1) as generally optimal. Quality gains were stage-specific: improvements in sugars, vitamin C, and antioxidants were most pronounced during early to middle development and stabilized at maturity. Postharvest assessment showed that moderate amendment delayed sugar degradation and vitamin C loss for up to 90 days. However, these benefits were accompanied by aggravated juice sac granulation, indicating a rate- and time-dependent trade-off between compositional gains and structural stability. Overall, the results demonstrate that targeted acidity alleviation, rather than maximal pH elevation, is an effective strategy for balancing fruit quality and storage stability while enabling sustainable recycling of marine byproducts.
{"title":"Pomelo quality benefits and postharvest trade-off from oyster shell amendment for pH remediation","authors":"Da Su , Jie Ou , Yunfei Jiang , Jiangzhou Zhang","doi":"10.1016/j.fochx.2026.103548","DOIUrl":"10.1016/j.fochx.2026.103548","url":null,"abstract":"<div><div>Soil acidification threatens citrus quality in southern China. This study evaluated oyster shell byproducts as a sustainable amendment to improve pomelo quality. Multi-site gradient trials combined with full-cycle monitoring over 260 days, including developmental and postharvest stages, identified moderate application (2 kg plant<sup>−1</sup>) as generally optimal. Quality gains were stage-specific: improvements in sugars, vitamin C, and antioxidants were most pronounced during early to middle development and stabilized at maturity. Postharvest assessment showed that moderate amendment delayed sugar degradation and vitamin C loss for up to 90 days. However, these benefits were accompanied by aggravated juice sac granulation, indicating a rate- and time-dependent trade-off between compositional gains and structural stability. Overall, the results demonstrate that targeted acidity alleviation, rather than maximal pH elevation, is an effective strategy for balancing fruit quality and storage stability while enabling sustainable recycling of marine byproducts.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103548"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075573","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}
Pub Date : 2026-02-01DOI: 10.1016/j.fochx.2026.103588
Yu Wang , Jiayuan Li , Aihemaitijiang Aihaiti , Dilireba Shataer , Min Zhu , Yuanyuan Hou , Jingyang Hong , Liang Wang , Jun Lu
In this study, we extracted three kinds of dietary fibers (DFs) from Ficus carica L. (FDFs) including soluble FDF (FSDF), insoluble FDF (FIDF) and total FDF (FTDF) by multiple-enzyme method. After 24 h of in vitro fecal fermentation, galacturonic acid and arabinose in FSDF were positively correlated with Parasutterella (r = 0.82, p < 0.05; r = 0.88, p < 0.05), which was also associated with valeric acid (r = 0.94, p < 0.05). Xylose in FIDF showed a positive correlation with Megamonas (r = 0.94, p < 0.05), and Megamonas was positively correlated with acetic acid (r = 0.94, p < 0.05). FSDF and FIDF all showed downregulatory effect on Fusobacterium, this effect was associated with the elevation of acetic acid level. Although FTDF had a regulatory effect on Fusobacterium, it had no significant regulatory effect on acetic acid. Our data suggest that FDFs exerted distinct effects on gut microbiota and its metabolites, providing a basis for future functional food design incorporating FDFs.
本研究采用多酶法从无花果中提取可溶性纤维（FSDF）、不溶性纤维（FIDF）和总纤维（FTDF） 3种膳食纤维。体外粪便发酵24 h后，FSDF中半乳糖醛酸和阿拉伯糖与副菌呈显著正相关（r = 0.82, p < 0.05; r = 0.88, p < 0.05），与戊酸呈显著正相关（r = 0.94, p < 0.05）。FIDF中木糖与大单胞菌呈正相关（r = 0.94, p < 0.05），大单胞菌与乙酸呈正相关（r = 0.94, p < 0.05）。FSDF和FIDF对梭杆菌均有下调作用，这种作用与乙酸水平升高有关。虽然FTDF对梭杆菌有调节作用，但对乙酸没有明显的调节作用。我们的数据表明，FDFs对肠道微生物群及其代谢物有明显的影响，为未来设计含有FDFs的功能食品提供了基础。
{"title":"Structural characteristics of Ficus carica L. dietary fibers and their in vitro fermentation properties in modulating gut microbiota and metabolites","authors":"Yu Wang , Jiayuan Li , Aihemaitijiang Aihaiti , Dilireba Shataer , Min Zhu , Yuanyuan Hou , Jingyang Hong , Liang Wang , Jun Lu","doi":"10.1016/j.fochx.2026.103588","DOIUrl":"10.1016/j.fochx.2026.103588","url":null,"abstract":"<div><div>In this study, we extracted three kinds of dietary fibers (DFs) from <em>Ficus carica</em> L. (FDFs) including soluble FDF (FSDF), insoluble FDF (FIDF) and total FDF (FTDF) by multiple-enzyme method. After 24 h of in vitro fecal fermentation, galacturonic acid and arabinose in FSDF were positively correlated with <em>Parasutterella</em> (<em>r</em> = 0.82, <em>p</em> < 0.05; <em>r</em> = 0.88, <em>p</em> < 0.05), which was also associated with valeric acid (<em>r</em> = 0.94, <em>p</em> < 0.05). Xylose in FIDF showed a positive correlation with <em>Megamonas</em> (r = 0.94, <em>p</em> < 0.05), and <em>Megamonas</em> was positively correlated with acetic acid (r = 0.94, <em>p</em> < 0.05). FSDF and FIDF all showed downregulatory effect on <em>Fusobacterium</em>, this effect was associated with the elevation of acetic acid level. Although FTDF had a regulatory effect on <em>Fusobacterium</em>, it had no significant regulatory effect on acetic acid. Our data suggest that FDFs exerted distinct effects on gut microbiota and its metabolites, providing a basis for future functional food design incorporating FDFs.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103588"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075662","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}
Pub Date : 2026-02-01DOI: 10.1016/j.fochx.2026.103575
Mingyu Zhu , Zhiyun Peng , Guangcheng Wang
The fruit of Rosa roxburghii Tratt. (RRT) is frequently eaten in Guizhou Province, China. Thirty compounds from RRT fruit were identified by the bioaffinity-ultrafiltration method. Among them, quercetin, diosmetin, luteolin, and apigenin (IC50 = 4.80 ± 0.12 μg/mL, 52.62 ± 0.26 μg/mL, 17.51 ± 0.27 μg/mL, 33.24 ± 0.32 μg/mL) exhibited significant α-glucosidase inhibitory activities. Based on multispectral and molecular docking analyses, these active compounds bind to the active site of α-glucosidase via at least four hydrogen bonds and van der Waals forces, thereby altering its hydrophobic environment and secondary structure. in vivo studies showed that compared to the AUC of postprandial glucose in the model (2809.33 ± 64.84 mM·min) and in the acarbose group (2525.40 ± 54. 28 mM·min), these compounds decreased postprandial blood glucose levels. Long-term administration of apigenin additionally improved lipid metabolic disorders. These results support the development of RRT fruit as a hypoglycemic functional food.
{"title":"Combining bioaffinity-ultrafiltration with in vivo and in vitro analyses to identify and characterize α-glucosidase inhibitors from Rosa roxburghii Tratt. Fruit","authors":"Mingyu Zhu , Zhiyun Peng , Guangcheng Wang","doi":"10.1016/j.fochx.2026.103575","DOIUrl":"10.1016/j.fochx.2026.103575","url":null,"abstract":"<div><div>The fruit of <em>Rosa roxburghii</em> Tratt. (RRT) is frequently eaten in Guizhou Province, China. Thirty compounds from RRT fruit were identified by the bioaffinity-ultrafiltration method. Among them, quercetin, diosmetin, luteolin, and apigenin (IC<sub>50</sub> = 4.80 ± 0.12 μg/mL, 52.62 ± 0.26 μg/mL, 17.51 ± 0.27 μg/mL, 33.24 ± 0.32 μg/mL) exhibited significant α-glucosidase inhibitory activities. Based on multispectral and molecular docking analyses, these active compounds bind to the active site of α-glucosidase <em>via</em> at least four hydrogen bonds and van der Waals forces, thereby altering its hydrophobic environment and secondary structure. <em>in vivo</em> studies showed that compared to the AUC of postprandial glucose in the model (2809.33 ± 64.84 mM·min) and in the acarbose group (2525.40 ± 54. 28 mM·min), these compounds decreased postprandial blood glucose levels. Long-term administration of apigenin additionally improved lipid metabolic disorders. These results support the development of RRT fruit as a hypoglycemic functional food.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103575"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075663","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}
Pub Date : 2026-02-01DOI: 10.1016/j.fochx.2026.103584
Mohamed Aamer Abubaker , Duoduo Zhang , Haorui Ma , Runru Xiang , Yiran Wang , Abdalla Musa Elimam , Majida Al-Wraikat , Yongfeng Liu
Milk proteins are vital to dairy products, providing essential functional properties like thickening, gelling, and emulsification, along with high nutritional value. However, their stability, sensitivity to environmental conditions, and texture control pose challenges. Polysaccharides enhance milk protein functionality by improving texture, stability, and nutritional quality through mechanisms such as co-solubility, phase separation, and complex coacervation. The strength of protein-polysaccharide interactions depends on factors like pH, ionic strength, and processing conditions. Polysaccharides stabilize protein structures, reduce denaturation, and improve texture retention. This knowledge aids in developing dairy products that meet the growing demand for healthier, sustainable, and high-quality foods. Moreover, polysaccharides, particularly those from natural sources, contribute to sustainability by reducing waste and promoting biodegradable packaging. Future research on optimizing polysaccharide-protein interactions could further enhance the functionality and nutritional benefits of dairy products, catering to health-conscious and environmentally aware consumers.
{"title":"Recent advances in the application of polysaccharides to enhance the functional properties and extend the shelf life of milk proteins: A review","authors":"Mohamed Aamer Abubaker , Duoduo Zhang , Haorui Ma , Runru Xiang , Yiran Wang , Abdalla Musa Elimam , Majida Al-Wraikat , Yongfeng Liu","doi":"10.1016/j.fochx.2026.103584","DOIUrl":"10.1016/j.fochx.2026.103584","url":null,"abstract":"<div><div>Milk proteins are vital to dairy products, providing essential functional properties like thickening, gelling, and emulsification, along with high nutritional value. However, their stability, sensitivity to environmental conditions, and texture control pose challenges. Polysaccharides enhance milk protein functionality by improving texture, stability, and nutritional quality through mechanisms such as co-solubility, phase separation, and complex coacervation. The strength of protein-polysaccharide interactions depends on factors like pH, ionic strength, and processing conditions. Polysaccharides stabilize protein structures, reduce denaturation, and improve texture retention. This knowledge aids in developing dairy products that meet the growing demand for healthier, sustainable, and high-quality foods. Moreover, polysaccharides, particularly those from natural sources, contribute to sustainability by reducing waste and promoting biodegradable packaging. Future research on optimizing polysaccharide-protein interactions could further enhance the functionality and nutritional benefits of dairy products, catering to health-conscious and environmentally aware consumers.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103584"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075659","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}
Pub Date : 2026-02-01DOI: 10.1016/j.fochx.2026.103598
Xiaoqi Gong , Wenjun Zuo , Xiaodan Tao , Zhijia Liu , Chuanqi Chu , Yujie Zhong , Tao Wang , Junjie Yi
Broad bean paste (BBP) is a traditional Chinese condiment whose spontaneous fermentation often leads to unstable quality and safety concerns. This study isolated a novel halotolerant Lactiplantibacillus plantarum YQ1 from BBP as a starter culture. The strain exhibited exceptional salt tolerance (18% NaCl), acid and bile resistance, and a favorable biosafety profile. In BBP fermentation, it significantly reshaped metabolites, increasing tartaric and lactic acids, and promoting threonine accumulation. Volatile analysis demonstrated substantial improvements in desirable aroma compounds, with phenethyl alcohol increased by 436.37% and benzyl alcohol increased by 553%. Meanwhile, undesirable benzaldehyde, 3-methylbutanoic acids and 2-methylbutanoic acid decreased by 87%, 81%, and 62%. Genomic analysis further identified key genes underpinning these traits, as well as phenylalanine metabolism and alcohol-derived aroma biosynthesis. These findings highlight the potential of L. plantarum YQ1 as a starter culture to enhance the flavor, minimize off-flavors, and stabilize fermentation for high-salt BBP production.
{"title":"Effects of a novel salt-tolerance Lactiplantibacillus plantarum on the physicochemical properties and volatile profiles of broad-bean paste","authors":"Xiaoqi Gong , Wenjun Zuo , Xiaodan Tao , Zhijia Liu , Chuanqi Chu , Yujie Zhong , Tao Wang , Junjie Yi","doi":"10.1016/j.fochx.2026.103598","DOIUrl":"10.1016/j.fochx.2026.103598","url":null,"abstract":"<div><div>Broad bean paste (BBP) is a traditional Chinese condiment whose spontaneous fermentation often leads to unstable quality and safety concerns. This study isolated a novel halotolerant <em>Lactiplantibacillus plantarum</em> YQ1 from BBP as a starter culture. The strain exhibited exceptional salt tolerance (18% NaCl), acid and bile resistance, and a favorable biosafety profile. In BBP fermentation, it significantly reshaped metabolites, increasing tartaric and lactic acids, and promoting threonine accumulation. Volatile analysis demonstrated substantial improvements in desirable aroma compounds, with phenethyl alcohol increased by 436.37% and benzyl alcohol increased by 553%. Meanwhile, undesirable benzaldehyde, 3-methylbutanoic acids and 2-methylbutanoic acid decreased by 87%, 81%, and 62%. Genomic analysis further identified key genes underpinning these traits, as well as phenylalanine metabolism and alcohol-derived aroma biosynthesis. These findings highlight the potential of <em>L. plantarum</em> YQ1 as a starter culture to enhance the flavor, minimize off-flavors, and stabilize fermentation for high-salt BBP production.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103598"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075614","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}
Pub Date : 2026-02-01DOI: 10.1016/j.fochx.2026.103555
Tiantian Wang , Haijing Wu , Qianyu Hang , Siqi Zhao , Leiqing Pan , Chao Ding , Qiang Liu
Lipid hydrolysis catalyzed by endogenous lipases is a major contributor to quality deterioration in stored rice. This study aimed to elucidate how cold plasma (CP) treatment affects lipid stability by examining changes in lipase activity, structure, and endogenous ferulic acid (FA) during storage. After 60 days, CP-treated rice showed a 15.8% increase in FA content, accompanied by a 22.4% reduction in lipase activity and an approximately 25% decrease in free fatty acid value compared with the control. FT-IR spectroscopy revealed alterations in lipase secondary structure, including decreased α-helix (2.1%) and β-sheet (5.7%) and an increased random coil content (12.7%). Molecular docking confirmed FA binding within the active site via hydrophobic/hydrogen bonds, sterically hindering substrate access. Enzyme kinetic analysis showed that FA decreased Vmax while increasing Km, indicating mixed-type inhibition. Overall, CP treatment is associated with coordinated regulation of lipase structure and activity, contributing to improved lipid stability during storage.
{"title":"Revealing the inhibitory mechanism of ferulic acid on rice lipase via structural and kinetic analyses under cold plasma treatment during storage","authors":"Tiantian Wang , Haijing Wu , Qianyu Hang , Siqi Zhao , Leiqing Pan , Chao Ding , Qiang Liu","doi":"10.1016/j.fochx.2026.103555","DOIUrl":"10.1016/j.fochx.2026.103555","url":null,"abstract":"<div><div>Lipid hydrolysis catalyzed by endogenous lipases is a major contributor to quality deterioration in stored rice. This study aimed to elucidate how cold plasma (CP) treatment affects lipid stability by examining changes in lipase activity, structure, and endogenous ferulic acid (FA) during storage. After 60 days, CP-treated rice showed a 15.8% increase in FA content, accompanied by a 22.4% reduction in lipase activity and an approximately 25% decrease in free fatty acid value compared with the control. FT-IR spectroscopy revealed alterations in lipase secondary structure, including decreased α-helix (2.1%) and β-sheet (5.7%) and an increased random coil content (12.7%). Molecular docking confirmed FA binding within the active site via hydrophobic/hydrogen bonds, sterically hindering substrate access. Enzyme kinetic analysis showed that FA decreased V<sub>max</sub> while increasing K<sub>m</sub>, indicating mixed-type inhibition. Overall, CP treatment is associated with coordinated regulation of lipase structure and activity, contributing to improved lipid stability during storage.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103555"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075636","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}
Pub Date : 2026-02-01DOI: 10.1016/j.fochx.2026.103586
Yajin Zhang , Huiyuan Jin , Hongwei Song , Ramy M. Khoder , Shanbai Xiong , Tao Yin , Ru Liu , Qilin Huang , Juan You
To preserve the structure and quality of critical edible regions in frozen bighead carp (BHC) heads. Air freezing (AF, −30 °C), composite immersion freezing (CIF, −30 °C), and liquid nitrogen spray freezing (LNSF, −90 °C) were compared for the effects on the water status, ice morphology, microstructure, protein characteristics, and lipid oxidation of gill side flesh (GSF) and collar flesh (CF). Dendritic ice crystals formed in AF samples, fracturing collagen fibers. CIF and LNSF promoted spherical ice, preserving adipocytes and collagen structure. LNSF reduced water migration, maintained the α-helix content (27.68%), and suppressed protein unfolding in GSF, resulting in smoother and intact surfaces of the muscle bundles. LNSF treated CF showed the lowest values of malondialdehyde (0.27 mg/kg), acid value (1.53 mg/g), and peroxide value (5.01 mmol/kg). Overall, the quality of BHC heads was preserved by LNSF at −90 °C. This study establishes freezing technological for frozen fish heads.
{"title":"Differential freezing responses in gill side flesh vs. collar flesh of bighead carp (Aristichthys nobilis) head: the role of ice crystal formation in protein and lipid deterioration","authors":"Yajin Zhang , Huiyuan Jin , Hongwei Song , Ramy M. Khoder , Shanbai Xiong , Tao Yin , Ru Liu , Qilin Huang , Juan You","doi":"10.1016/j.fochx.2026.103586","DOIUrl":"10.1016/j.fochx.2026.103586","url":null,"abstract":"<div><div>To preserve the structure and quality of critical edible regions in frozen bighead carp (BHC) heads. Air freezing (AF, −30 °C), composite immersion freezing (CIF, −30 °C), and liquid nitrogen spray freezing (LNSF, −90 °C) were compared for the effects on the water status, ice morphology, microstructure, protein characteristics, and lipid oxidation of gill side flesh (GSF) and collar flesh (CF). Dendritic ice crystals formed in AF samples, fracturing collagen fibers. CIF and LNSF promoted spherical ice, preserving adipocytes and collagen structure. LNSF reduced water migration, maintained the α-helix content (27.68%), and suppressed protein unfolding in GSF, resulting in smoother and intact surfaces of the muscle bundles. LNSF treated CF showed the lowest values of malondialdehyde (0.27 mg/kg), acid value (1.53 mg/g), and peroxide value (5.01 mmol/kg). Overall, the quality of BHC heads was preserved by LNSF at −90 °C. This study establishes freezing technological for frozen fish heads.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103586"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075555","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}
Anthocyanins are water-soluble flavonoid pigments responsible for red, purple, and blue hues in plant tissues. Rosaceae fruits—including blackberries, raspberries, strawberries, cherries, and apples—are rich sources of anthocyanins with notable antioxidant potential. This review highlights the diversity, extraction techniques, bioactivity, and applications of anthocyanins from Rosaceae fruits. A total of 37 compounds were identified, dominated by cyanidin, delphinidin, and pelargonidin derivatives, reflecting active biosynthetic pathways via F3′H and F3′5′H enzymes. Structural variation is influenced by glycosylation and acylation, involving glucoside, galactoside, rutinoside, and malonyl-glucoside forms. In vitro and in vivo studies demonstrate antioxidant, anti-inflammatory, antidiabetic, anti-obesity, anticancer, and antibacterial effects. Anthocyanin-rich extracts show promise as natural food colorants, offering safer alternatives to synthetic dyes. Encapsulation and copigmentation strategies further enhance their stability and functionality. These findings support the potential of Rosaceae-derived anthocyanins in health-promoting formulations and sustainable food applications
{"title":"Anthocyanins from Rosaceae fruits: diversity, bioactivity, and potential as natural colorants","authors":"Muhammad Habibul Ikhsan , Selvi Apriliana Putri , Herlandita Rona Anggraeni , Rika Septiyanti , Ari Hardianto , Jalifah Latip , Tati Herlina","doi":"10.1016/j.fochx.2026.103606","DOIUrl":"10.1016/j.fochx.2026.103606","url":null,"abstract":"<div><div>Anthocyanins are water-soluble flavonoid pigments responsible for red, purple, and blue hues in plant tissues. Rosaceae fruits—including blackberries, raspberries, strawberries, cherries, and apples—are rich sources of anthocyanins with notable antioxidant potential. This review highlights the diversity, extraction techniques, bioactivity, and applications of anthocyanins from Rosaceae fruits. A total of 37 compounds were identified, dominated by cyanidin, delphinidin, and pelargonidin derivatives, reflecting active biosynthetic pathways via F3′H and F3′5′H enzymes. Structural variation is influenced by glycosylation and acylation, involving glucoside, galactoside, rutinoside, and malonyl-glucoside forms. In vitro and in vivo studies demonstrate antioxidant, anti-inflammatory, antidiabetic, anti-obesity, anticancer, and antibacterial effects. Anthocyanin-rich extracts show promise as natural food colorants, offering safer alternatives to synthetic dyes. Encapsulation and copigmentation strategies further enhance their stability and functionality. These findings support the potential of Rosaceae-derived anthocyanins in health-promoting formulations and sustainable food applications</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103606"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075660","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}
Probiotics suffer low viability from heat and oxidative stress during spray drying. This study evaluated alkaline-pH-shifted mung bean protein isolate (pHMBPI) as an encapsulant for Limosilactobacillus reuteri KUB-AC5, compared with mung bean protein isolate (MBPI) and whey protein isolate (WPI). pHMBPI showed the highest solubility (82.66%), surface hydrophobicity (3574), and ABTS•+ scavenging activity (91.62%). pHMBPI-spray-dried cells had the lowest cell wall (25.31%) and membrane injury (10.22%), the highest viable count (1.49 × 109 CFU/g) and survival (9.91%). Viability during digestion remained high (8.60 and 8.05 log CFU/g in gastric and intestinal fluids). NMR confirmed reduced lipid peroxidation, preserving 85.2% of bis-allylic protons. Molecular dynamics simulations revealed strong electrostatic interactions between 8S-alpha globulin and cell wall targets, including peptidoglycan, Mub-RV, and SRRP53608. These results identify pHMBPI as a promising encapsulant offering enhanced thermal stability, antioxidant defense, and targeted bacterial surface binding.
{"title":"Alkaline-pH-shifted mung bean protein isolate for spray-dried probiotic encapsulation: Insights into molecular cell wall interactions and oxidative protection","authors":"Akkaratch Rodklongtan , Patharapim Laurujisawat , Thatchawan Dumrongchai , Wansiri Innok , Borvornwat Toviwek , Prapasiri Pongprayoon , Pakamon Chitprasert","doi":"10.1016/j.fochx.2026.103562","DOIUrl":"10.1016/j.fochx.2026.103562","url":null,"abstract":"<div><div>Probiotics suffer low viability from heat and oxidative stress during spray drying. This study evaluated alkaline-pH-shifted mung bean protein isolate (pHMBPI) as an encapsulant for <em>Limosilactobacillus reuteri</em> KUB-AC5, compared with mung bean protein isolate (MBPI) and whey protein isolate (WPI). pHMBPI showed the highest solubility (82.66%), surface hydrophobicity (3574), and ABTS•<sup>+</sup> scavenging activity (91.62%). pHMBPI-spray-dried cells had the lowest cell wall (25.31%) and membrane injury (10.22%), the highest viable count (1.49 × 10<sup>9</sup> CFU/g) and survival (9.91%). Viability during digestion remained high (8.60 and 8.05 log CFU/g in gastric and intestinal fluids). NMR confirmed reduced lipid peroxidation, preserving 85.2% of bis-allylic protons. Molecular dynamics simulations revealed strong electrostatic interactions between 8S-alpha globulin and cell wall targets, including peptidoglycan, Mub-RV, and SRRP53608. These results identify pHMBPI as a promising encapsulant offering enhanced thermal stability, antioxidant defense, and targeted bacterial surface binding.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103562"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075612","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}
Sequential roasting is a unique technology for processing of Lu’an Guapian green tea. The chemical base and the mechanisms underpinning roasting-induced flavor and aroma changes are not fully understood. Here, variations in volatiles, catechins, and free amino acids were quantitatively measured, four epi-catechins and seven amino acids were significantly decreased, while gallocatechin and four phenylpropanoid volatiles (benzaldehyde, phenyl acetaldehyde, benzyl nitrile, and indole) were significantly increased. Modeling experiments suggest that benzyl alcohol, benzaldehyde, and phenyl acetaldehyde could be derived from phenylalanine pyrolysis and phenylalanine/glucose Maillard reaction, while indole could be derived from tryptophan pyrolysis and tryptophan/glucose Maillard reaction. In addition, phenyl acetaldehyde could be synthesized through tyrosine/glucose Maillard reaction. Gallocatechin, epigallocatechin, and gallocatechin gallate showed inhibition or activation toward aromatic amino acid pyrolysis or Maillard reaction in an amino acid- and gallocatechin isomer-specific manner. This study provided mechanistic insights about phenylpropanoid volatile synthesis and the roles of gallocatechin isomers during sequential roasting of Lu’an Guapian green tea.
{"title":"Phenylpropanoid volatile synthesis during sequential roasting of Lu’an Guapian green tea: Differential activities of gallocatechin isomers in aromatic amino acid pyrolysis and Maillard reactions","authors":"Mingjie Chen , Dongsheng Fang , Hongyu Yuan , Wei Zhang","doi":"10.1016/j.fochx.2026.103582","DOIUrl":"10.1016/j.fochx.2026.103582","url":null,"abstract":"<div><div>Sequential roasting is a unique technology for processing of Lu’an Guapian green tea. The chemical base and the mechanisms underpinning roasting-induced flavor and aroma changes are not fully understood. Here, variations in volatiles, catechins, and free amino acids were quantitatively measured, four epi-catechins and seven amino acids were significantly decreased, while gallocatechin and four phenylpropanoid volatiles (benzaldehyde, phenyl acetaldehyde, benzyl nitrile, and indole) were significantly increased. Modeling experiments suggest that benzyl alcohol, benzaldehyde, and phenyl acetaldehyde could be derived from phenylalanine pyrolysis and phenylalanine/glucose Maillard reaction, while indole could be derived from tryptophan pyrolysis and tryptophan/glucose Maillard reaction. In addition, phenyl acetaldehyde could be synthesized through tyrosine/glucose Maillard reaction. Gallocatechin, epigallocatechin, and gallocatechin gallate showed inhibition or activation toward aromatic amino acid pyrolysis or Maillard reaction in an amino acid- and gallocatechin isomer-specific manner. This study provided mechanistic insights about phenylpropanoid volatile synthesis and the roles of gallocatechin isomers during sequential roasting of Lu’an Guapian green tea.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103582"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075661","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}
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