Food Chemistry: X最新文献

Nanotechnology in aquaculture: Transforming the future of food security 水产养殖中的纳米技术：改变粮食安全的未来

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2024-11-07 DOI: 10.1016/j.fochx.2024.101974

Saba Khursheed Khan , Joydeep Dutta , Ishtiyaq Ahmad , Mohd Ashraf Rather

In the face of growing global challenges in food security and increasing demand for sustainable protein sources, the aquaculture industry is undergoing a transformative shift through the integration of nanotechnology. This review paper explores the profound role of nanotechnology in aquaculture, addressing critical issues such as efficient feed utilization, disease management, and environmental sustainability. Nanomaterials are used to enhance nutritional content and digestibility of aquafeed, optimize fish growth and health, and improve disease prevention. Nanoparticle-based vaccines and drug delivery systems reduce antibiotic reliance, while nano sensors monitor water quality in real-time. Furthermore, nanotechnology has revolutionized infrastructure design, contributing to smart, self-regulating aquaculture systems. Despite its vast potential, challenges such as ethical considerations and long-term safety must be addressed. This paper highlights nanotechnology's transformative role in aquaculture, underscoring its potential to contribute significantly to global food security through enhanced productivity and sustainability.

面对日益严峻的全球粮食安全挑战和对可持续蛋白质来源日益增长的需求，水产养殖业正通过整合纳米技术经历着一场变革。本综述论文探讨了纳米技术在水产养殖中的深远作用，解决了饲料高效利用、疾病管理和环境可持续性等关键问题。纳米材料可用于提高水产饲料的营养成分和消化率，优化鱼类生长和健康，以及改善疾病预防。基于纳米颗粒的疫苗和给药系统可减少对抗生素的依赖，而纳米传感器可实时监测水质。此外，纳米技术还彻底改变了基础设施的设计，有助于建立智能、自我调节的水产养殖系统。尽管纳米技术潜力巨大，但仍需应对伦理因素和长期安全性等挑战。本文强调了纳米技术在水产养殖中的变革性作用，强调了其通过提高生产力和可持续性为全球粮食安全做出重大贡献的潜力。

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引用次数: 0

Bioactive compound encapsulation: Characteristics, applications in food systems, and implications for human health 生物活性化合物封装：特点、在食品系统中的应用以及对人类健康的影响

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2024-11-02 DOI: 10.1016/j.fochx.2024.101953

Alieh Rezagholizade-shirvan , Mahya Soltani , Samira Shokri , Ramin Radfar , Masoumeh Arab , Ehsan Shamloo

Nanotechnology plays a pivotal role in food science, particularly in the nanoencapsulation of bioactive compounds, to enhance their stability, bioavailability, and therapeutic potential. This review aims to provide a comprehensive analysis of the encapsulation of bioactive compounds, emphasizing the characteristics, food applications, and implications for human health. This work offers a detailed comparison of polymers such as sodium alginate, gum Arabic, chitosan, cellulose, pectin, shellac, and xanthan gum, while also examining both conventional and emerging encapsulation techniques, including freeze-drying, spray-drying, extrusion, coacervation, and supercritical anti-solvent drying. The contribution of this review lies in highlighting the role of encapsulation in improving system stability, controlling release rates, maintaining bioactivity under extreme conditions, and reducing lipid oxidation. Furthermore, it explores recent technological advances aimed at optimizing encapsulation processes for targeted therapies and functional foods. The findings underline the significant potential of encapsulation not only in food supplements and functional foods but also in supportive medical treatments, showcasing its relevance to improving human health in various contexts.

纳米技术在食品科学中发挥着举足轻重的作用，特别是在生物活性化合物的纳米封装方面，以提高其稳定性、生物利用率和治疗潜力。本综述旨在全面分析生物活性化合物的封装，强调其特点、食品应用以及对人类健康的影响。本研究详细比较了海藻酸钠、阿拉伯胶、壳聚糖、纤维素、果胶、虫胶和黄原胶等聚合物，同时还研究了传统和新兴的封装技术，包括冷冻干燥、喷雾干燥、挤压、共凝和超临界反溶剂干燥。本综述的贡献在于强调了封装在提高系统稳定性、控制释放率、在极端条件下保持生物活性以及减少脂质氧化方面的作用。此外，本综述还探讨了旨在优化靶向治疗和功能食品封装工艺的最新技术进展。研究结果强调了封装技术不仅在食品补充剂和功能食品方面，而且在辅助医疗方面的巨大潜力，展示了封装技术在各种情况下改善人类健康的重要性。

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引用次数: 0

The mechanism of pectin in improving anthocyanin stability and the application progress of their complexes: A review 果胶提高花青素稳定性的机理及其复合物的应用进展：综述

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2024-11-01 DOI: 10.1016/j.fochx.2024.101955

Chenyang Shi , Chongting Guo , Shan Wang, Weixuan Li, Xue Zhang, Shan Lu, Chong Ning, Chang Tan

Improving anthocyanin stability is a major challenge for the food industry. Studies have revealed that the interaction with pectin through non-covalent bonds can improve the anthocyanin stability, thus showing the potential to alleviate the above challenges. However, the interactions are highly complex and diverse. Thus, analyzing the effect of this interaction on anthocyanin stability is essential to promote anthocyanin-pectin complexes application in functional foods. Pectin can interact with anthocyanins through covalent and non-covalent interactions, and these interactions are affected by their structure, the external environment, and the processing methods. Through their interaction with pectin, the thermal, color, and storage stability of anthocyanins are improved, enhancing their bioavailability in the gastrointestinal and facilitating their application range in food processing. This review provides a theoretical reference for improving anthocyanin stability and increasing the application range of anthocyanin-pectin complexes.

提高花青素的稳定性是食品工业面临的一大挑战。研究发现，通过非共价键与果胶相互作用可以提高花青素的稳定性，从而显示出缓解上述挑战的潜力。然而，这种相互作用非常复杂多样。因此，分析这种相互作用对花青素稳定性的影响对于促进花青素-果胶复合物在功能食品中的应用至关重要。果胶可通过共价和非共价相互作用与花青素发生作用，这些作用受花青素的结构、外部环境和加工方法的影响。通过与果胶的相互作用，花青素的热稳定性、色泽稳定性和贮藏稳定性得到了改善，提高了花青素在胃肠道中的生物利用率，促进了花青素在食品加工中的应用范围。本综述为提高花青素的稳定性和扩大花青素-pectin 复合物的应用范围提供了理论参考。

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引用次数: 0

Glycemic impact of cereal and legume-based bakery products: Implications for chronic disease management 谷物和豆类烘焙食品的血糖影响：对慢性病管理的影响

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2024-11-01 DOI: 10.1016/j.fochx.2024.101959

Hiba Naveed , Waleed Sultan , Kanza Aziz Awan , Aysha Imtiaz , Sanabil Yaqoob , Fahad Al-Asmari , Ahmad Faraz , Jian-Ya Qian , Aanchal Sharma , Robert Mugabi , Saqer S. Alotaibi , Gulzar Ahmad Nayik

This review examines the glycemic impact of cereal and legume-based bakery products and their potential role in chronic disease management, particularly in type II diabetes and cardiovascular diseases. The primary objective is to assess the glycemic index (GI) and glycemic load (GL) of bakery products made from cereals such as wheat and barley, and legumes like chickpeas, and to explore their effects on postprandial blood glucose response. Cereal-based products typically exhibit higher GIs (55–80), while legume-based bakery products demonstrate lower GIs (40–50), potentially contributing to better glycemic control. Incorporating legumes into bakery formulations can lower their glycemic index by up to 25 %. Legume-enriched bakery products may effectively manage blood glucose and reduce chronic disease risks like diabetes. However, more long-term studies are needed to confirm their broader benefits. This review emphasizes the need for innovation to improve the nutritional and sensory appeal of functional foods.

本综述探讨了谷物和豆类烘焙食品的血糖影响及其在慢性疾病管理中的潜在作用，特别是在 II 型糖尿病和心血管疾病中的作用。主要目的是评估由小麦、大麦等谷物和鹰嘴豆等豆类制成的烘焙食品的血糖生成指数（GI）和血糖生成负荷（GL），并探讨它们对餐后血糖反应的影响。谷类食品的 GI 值通常较高（55-80），而豆类烘焙食品的 GI 值较低（40-50），可能有助于更好地控制血糖。在烘焙配方中加入豆类可将血糖生成指数降低多达 25%。富含豆类的烘焙食品可有效控制血糖，降低糖尿病等慢性疾病的风险。不过，还需要更多的长期研究来证实其更广泛的益处。本综述强调了创新的必要性，以提高功能食品的营养和感官吸引力。

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引用次数: 0

A comprehensive review on the pretreatment and detection methods of nitrofurans and their metabolites in animal-derived food and environmental samples 动物源食品和环境样本中硝基呋喃及其代谢物的预处理和检测方法综述

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2024-10-28 DOI: 10.1016/j.fochx.2024.101928

Xiaoling Zheng , Yong Xie , Zhuoer Chen , Mingdong Cao , Xianlu Lei , Tao Le

In recent years, the residues of nitrofurans (NFs) and their metabolites in animal-derived food and environmental samples have gained widespread attention. The parent drugs and their metabolites have displayed significant toxicity to human health including carcinogenic, mutagenic and teratogenic effects, leading to banned in animal husbandry in many countries. Hence, monitoring the residues of NFs is necessary to guarantee public health and ecological security. This review aims to summarize and assess the structural properties, residue status, sample pretreatment methods (liquid-liquid extraction, solid-phase extraction, Quick, Easy, Cheap, Effective, Rugged, and Safe (QuEChERS), and field-assisted extraction), and detection methods (chromatographic analysis, immunoassay, and some innovative detection methods) for NFs and their metabolites in animal-derived food and environmental samples. This paper provides a detailed reference and discussion for the analysis of NFs and their metabolites, which can effectively promote the establishment of innovative detection methods for NFs and their metabolites residues.

近年来，动物源性食品和环境样本中的硝基呋喃（NFs）及其代谢物残留问题受到广泛关注。硝基呋喃类药物及其代谢物对人类健康有显著毒性，包括致癌、致突变和致畸作用，导致许多国家禁止在畜牧业中使用硝基呋喃类药物。因此，为了保证公众健康和生态安全，有必要对 NFs 的残留进行监测。本综述旨在总结和评估动物源食品和环境样品中 NFs 及其代谢物的结构特性、残留状况、样品前处理方法（液液萃取、固相萃取、快速、简便、廉价、有效、坚固和安全（QuEChERS）和现场辅助萃取）和检测方法（色谱分析、免疫测定和一些创新的检测方法）。本文对 NFs 及其代谢物的分析进行了详细的参考和讨论，可有效促进 NFs 及其代谢物残留的创新检测方法的建立。

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引用次数: 0

Influence of frozen storage and flavoring substances on the nonvolatile metabolite profile of raw beef: Correlation of lipids and lipid-like molecules with flavor profiles 冷冻贮藏和调味物质对生牛肉非挥发性代谢物特征的影响：脂类和类脂分子与风味特征的相关性

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2024-10-12 DOI: 10.1016/j.fochx.2024.101898

Sam Al-Dalali , Zhigui He , Miying Du , Hui Sun , Dong Zhao , Cong Li , Peijun Li , Baocai Xu

This study aimed to explore the effects of frozen storage and flavoring substances (sugar and salt) on the metabolite profiles of nonflavored (BS1) and flavored (BS2) beef samples through UHPLC–MS/MS and an untargeted method and flavor profiles using GC–MS and targeted method. Analysis was conducted during 0, 3, and 6 months of frozen storage. A comprehensive analysis of biochemical databases yielded a total of 1791 metabolites: 1183 metabolites were identified in positive ion mode and 608 in negative ion mode. There were 3 categories of metabolites under superclass classification, accounting for 77.93 % of the total metabolites, including lipids and lipid-like compounds (502 species, 33.87 %), organic acids and derivatives (459 species, 30.97 %), and organoheterocyclic compounds (194, 13.09 %). Multivariate statistical analysis showed that after 0, 3, and 6 months of frozen storage, 120, 106, and 62 differential metabolites, respectively, were identified in the comparison between the BS1 and BS2 samples. The results indicated that frozen storage has a decreasing effect on the differential metabolites, while the flavoring substances mainly enhance the metabolite profiles. It can be concluded that flavoring substances and frozen storage primarily influence the metabolites. At 0 and 6 months of frozen storage, 27 volatiles were detected. The correlation analysis displayed a positive correlation between lipids and lipid-like molecules and flavor compounds.

本研究旨在通过超高效液相色谱-质谱/质谱（UHPLC-MS/MS）和非靶向方法，以及通过气相色谱-质谱（GC-MS）和靶向方法，探讨冷冻贮藏和调味物质（糖和盐）对无味（BS1）和有味（BS2）牛肉样品代谢物谱的影响。分析是在冷冻保存 0 个月、3 个月和 6 个月期间进行的。通过对生化数据库进行综合分析，共发现了 1791 种代谢物：其中 1183 种代谢物是在正离子模式下发现的，608 种是在负离子模式下发现的。在超类分类下，代谢物分为 3 类，占代谢物总量的 77.93%，包括脂类和类脂化合物（502 种，33.87%）、有机酸及其衍生物（459 种，30.97%）和有机杂环化合物（194 种，13.09%）。多变量统计分析显示，冷冻贮藏 0 个月、3 个月和 6 个月后，BS1 和 BS2 样品分别鉴定出 120、106 和 62 种不同的代谢物。结果表明，冷冻贮藏对差异代谢物的影响是递减的，而调味物质则主要增强了代谢物的特征。由此可以得出结论，调味物质和冷冻贮藏主要影响代谢物。在冷冻储藏 0 个月和 6 个月时，检测到 27 种挥发性物质。相关分析表明，脂质和类脂质分子与风味化合物之间存在正相关。

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引用次数: 0

TMT-based quantitative proteomics reveals the effects of electromagnetic field and freezing preservation techniques on mutton quality 基于 TMT 的定量蛋白质组学揭示了电磁场和冷冻保存技术对羊肉品质的影响

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2024-10-11 DOI: 10.1016/j.fochx.2024.101889

Xing Lei , Wei Su , Rongmei Zhou , Yingchun Mu

This study investigated the effects of electromagnetic field preservation (EP) and freezing storage (FS) on the quality of northern Qianbei Ma mutton. Using tandem mass tagging (TMT)-labeled quantitative proteomics and bioinformatics, it was observed that EP more effectively inhibited pH increase and maintained a* and b* values compared to FS. Furthermore, the EP group was able to better maintain the water-holding capacity and tenderness of the mutton under prolonged storage. Proteomics analysis identified 397 differentially expressed proteins (DEPs) between the two storage methods at the same storage duration. GO and KEGG enrichment analyses indicated that proteins such as A0A452DSW4, A0A452E8M7, and D3JYV6 were involved in energy metabolism and redox processes, while A0A452EJ66, A0A452DSW4, and A0A452FJE8 played significant roles in protein binding. Overall, EP technology demonstrated superior benefits for maintaining mutton quality, suggesting a novel approach for mutton preservation.

本研究探讨了电磁场保鲜（EP）和冷冻贮藏（FS）对黔北马羊肉品质的影响。利用串联质量标记（TMT）标记的定量蛋白质组学和生物信息学方法观察到，与冻存相比，电磁场保鲜能更有效地抑制pH值的升高并保持a*和b*值。此外，EP 组还能更好地保持羊肉在长期储存条件下的持水量和嫩度。蛋白质组学分析发现，在相同的贮藏时间内，两种贮藏方法有 397 个差异表达蛋白（DEPs）。GO 和 KEGG 富集分析表明，A0A452DSW4、A0A452E8M7 和 D3JYV6 等蛋白质参与了能量代谢和氧化还原过程，而 A0A452EJ66、A0A452DSW4 和 A0A452FJE8 则在蛋白质结合方面发挥了重要作用。总之，EP 技术在保持羊肉品质方面表现出卓越的优势，为羊肉保存提供了一种新方法。

引用次数: 0

Multi-omics revealed antibacterial mechanisms of licochalcone A against MRSA and its antimicrobic potential on pork meat 多组学揭示地衣查尔酮 A 对 MRSA 的抗菌机制及其对猪肉的抗菌潜力

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2024-10-11 DOI: 10.1016/j.fochx.2024.101893

Fei Zeng , Shijuan Shao , Zhilu Zou , Siqi Guo , Yu Cai , Chunchao Yan , Yunzhong Chen , Maolin Wang , Tingting Shi

Licorice flavonoids (LFs) exhibit potent antibacterial activities against Gram-positive bacteria. However, the related mechanism remains unclear. This study aims to illustrate the mechanisms of licochalcone A (LA), a main flavonoid in LFs, against methicillin-resistant Staphylococcus aureus (MRSA). The anti-MRSA effect of LA was comprehensively investigated by a combination of proteomics and metabolomics studies. Meanwhile, LA was loaded in glycyrrhizin (GA) micelles (GA@LA micelles) to improve its water solubility. The results demonstrated that LA could disrupt the arginine metabolism and cause the accumulation of intracellular ROS in MRSA. In addition, LA could inhibit the expression of glucokinase in MRSA, which affect the synthesis of ATP, fatty acids, and peptidoglycan. GA@LA micelles have the latent ability to inhibit the growth of MRSA on fresh pork.

甘草黄酮（LFs）对革兰氏阳性细菌具有很强的抗菌活性。然而，相关机理仍不清楚。本研究旨在阐明甘草黄酮中的一种主要黄酮--甘草查耳酮 A（LA）对耐甲氧西林金黄色葡萄球菌（MRSA）的抗菌机制。研究人员通过蛋白质组学和代谢组学相结合的方法，对地衣黄酮 A 的抗 MRSA 作用进行了全面研究。同时，为了提高LA在水中的溶解度，将LA添加到甘草酸苷（GA）胶束（GA@LA胶束）中。结果表明，LA能破坏MRSA的精氨酸代谢，并导致细胞内ROS的积累。此外，LA还能抑制MRSA体内葡萄糖激酶的表达，从而影响ATP、脂肪酸和肽聚糖的合成。GA@LA 胶束具有抑制 MRSA 在新鲜猪肉上生长的潜伏能力。

引用次数: 0

Metabolomics approach to exploring the effects of changes in substance composition induced by different irradiation doses on the sensory quality of saozi 用代谢组学方法探讨不同辐照剂量引起的物质组成变化对绍兴柚子感官品质的影响

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2024-10-09 DOI: 10.1016/j.fochx.2024.101884

Xue Li , Ling Zhang , Yexing Liang , Shixiong Yang , Jiaying Peng , Fanyi Gong , Buzhou Xu , Dong Zhang

In order to ensure the quality of saozi and expand its usage scenarios, it is necessary to determine the appropriate dose of irradiation. Non-targeted metabonomics method was used to explore the influence of changes in composition induced by different irradiation doses on the sensory characteristics of saozi. With increased irradiation dose (0, 2, 5, and 8 kGy), the TBARS value of saozi increased, whereas aroma, taste, and overall acceptability scores of saozi significantly decreased (p < 0.05). A total of 147 differential components including amino acids, organic acids, fatty acids, purines, and pyrimidines were screened from different irradiation doses of saozi. Twenty significant change pathways were identified in the KEGG enrichment results, most of which involve amino acids, nucleotide substances, acidic substances, among others, indicating that radiation-induced changes in these substances were one of the main reasons affecting the sensory scores of saozi. Considering the sensory scores and changes in the composition of saozi, when using cobalt 60 for the irradiation treatment of saozi, the optimal irradiation dose should be less than 5 kGy.

为了确保绍子的质量并扩大其使用范围，有必要确定适当的辐照剂量。本研究采用非靶向代谢组学方法探讨了不同辐照剂量引起的成分变化对桑梓感官特征的影响。随着辐照剂量的增加（0、2、5 和 8 kGy），绍子的 TBARS 值增加，而绍子的香气、口感和总体可接受性评分则显著下降（p <0.05）。从不同辐照剂量的桑梓中筛选出氨基酸、有机酸、脂肪酸、嘌呤和嘧啶等 147 种差异成分。在 KEGG 富集结果中发现了 20 条重要的变化途径，其中大部分涉及氨基酸、核苷酸物质、酸性物质等，表明辐照引起的这些物质的变化是影响桑梓感官评分的主要原因之一。考虑到桑子的感官评分和成分变化，在使用钴 60 对桑子进行辐照处理时，最佳辐照剂量应小于 5 kGy。

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引用次数: 0

Exploring the effect of greenhouse covering cultivation on the changes of sensory quality and flavor substances of green tea 探讨温室覆盖栽培对绿茶感官品质和风味物质变化的影响

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2024-10-09 DOI: 10.1016/j.fochx.2024.101885

Qian Wang , Meng Li , Jie Wang , Xueming Ma , Lei Liu , Peiqiang Wang , Jianhui Hu , Xinfu Zhang , Fengfeng Qu

To protect tea plant (Camellia sinensis (L.) O. Kuntze) from freezing injury, plastic greenhouse covering is widely used in northern tea areas of China. Currently, there was few researches about the effect of greenhouse covering on tea quality. Our results showed greenhouse covering increased tea yield, changed leaf phenotype and decreased green tea quality. Further analysis revealed greenhouse increased the content of soluble sugars and decreased the content of EGCG and 14 amino acids. Besides, there were 223 differential volatile components were identified in green tea produced by fresh leaves with plastic greenhouse covering (GT) and green tea produced by fresh leaves without plastic greenhouse covering (TT). 81 key aroma components were contributors to the bean-like aroma of TT. 98 key aroma components contributed to the clean aroma of GT. Based on these results, the flavor wheels were constructed, providing a visual presentation of flavor between TT and GT.

为保护茶树（Camellia sinensis (L.) O. Kuntze）免受冻害，中国北方茶区广泛使用塑料大棚覆盖物。目前，有关大棚覆盖对茶叶品质影响的研究较少。我们的研究结果表明，大棚覆盖增加了茶叶产量，改变了叶片表型，降低了绿茶品质。进一步分析表明，大棚覆盖增加了可溶性糖的含量，降低了 EGCG 和 14 种氨基酸的含量。此外，在使用塑料大棚覆盖（GT）和不使用塑料大棚覆盖（TT）的鲜叶生产的绿茶中，发现了 223 种不同的挥发性成分。81种主要香气成分促成了TT的豆香味。98 种关键香气成分促成了 GT 的清香。根据这些结果，构建了风味轮，直观地展示了 TT 和 GT 的风味。

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引用次数: 0