Food Chemistry: X最新文献_第10页

Comprehensive volatile profiling and metabolomics analysis of cowpea. 豇豆的综合挥发性分析和代谢组学分析。

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-26 eCollection Date: 2026-02-01 DOI: 10.1016/j.fochx.2026.103592

Xiuhua He, Yanchi Zhou, Qiaozhu Wei, Weimin Zhang, Tian Li

As a high-value legume crop, the chemical basis underlying flavor and nutritional quality differences among cowpea (Vigna unguiculata L. Walp., Vu) varieties remains poorly understood, limiting targeted quality improvement. This study integrated headspace gas chromatography-ion mobility spectrometry with ultra-high-performance liquid chromatography-tandem mass spectrometry to comprehensively analyze metabolites in 14 Chinese cowpea varieties. A total of 174 volatile organic compounds were identified, with esters, heterocyclic compounds, and ketones accounting for 51.15% of the total. Principal component analysis and fingerprint clustering revealed variety-specific distribution patterns of volatile components, with the Vu-1 variety showing significant enrichment in β-pinene and 3-pentanol. Metabolomic analysis further identified 392 differentially expressed metabolites, revealing that amino acid metabolism and flavonoid metabolism are the core pathways determining varietal differences. This study systematically elucidates the chemical characteristics of cowpea varieties from a metabolomic perspective, providing important evidence for quality improvement and high-value utilization of legume crops.

作为一种高价值豆科作物，豇豆（Vigna unguiculata L. Walp）风味和营养品质差异的化学基础。（如Vu）品种仍然知之甚少，限制了有针对性的质量改进。本研究将顶空气相色谱-离子迁移谱法与超高效液相色谱-串联质谱法相结合，对14个豇豆品种的代谢产物进行了综合分析。共鉴定出174种挥发性有机化合物，其中酯类、杂环类和酮类化合物占51.15%。主成分分析和指纹聚类分析揭示了挥发性成分的分布规律，其中u-1品种显著富集β-蒎烯和3-戊醇。代谢组学分析进一步鉴定出392种差异表达代谢物，表明氨基酸代谢和类黄酮代谢是决定品种差异的核心途径。本研究从代谢组学角度系统阐明了豇豆品种的化学特性，为豆科作物的品质改良和高价值利用提供重要依据。

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引用次数: 0

Systematic comparison of the effects of different treatments on the shelf-life storage of citrus fruits and screening of preservation measures: A frequency network meta-analysis. 不同处理对柑橘类水果保质期影响的系统比较及保鲜措施筛选：频率网络荟萃分析。

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-23 eCollection Date: 2026-02-01 DOI: 10.1016/j.fochx.2026.103583

Shiyi Xu, Xinyue Dai, Weifeng Zhao, Xuehu Yang, Ran Tang

Background: Citrus fruits are highly prone to postharvest losses, requiring effective and eco-friendly preservation strategies. This study evaluates various treatments to identify optimal measures for extending citrus shelf-life.

Method: A Bayesian network meta-analysis of randomized controlled trials was performed, comparing 27 preservation treatments and synthesizing standardized mean differences of key indicators to rank efficacy.

Result: Specific treatments outperformed for distinct goals: cinnamon oil-konjac gum coatings retained firmness and reduced weight loss; hydroxypropyl methylcellulose-chitosan composites controlled decay and acidity; bioactive treatments boosted secondary metabolites and antioxidant enzyme activities.

Conclusion: This meta-analysis provides evidence-based rankings of citrus preservation treatments, guiding strategies to cut losses, boost quality and advance sustainability. No single treatment is universally optimal, so future studies should focus on multi-objective optimization for balanced integrated protocols.

背景：柑橘类水果非常容易采后损失，需要有效和环保的保存策略。本研究评价了各种处理方法，以确定延长柑橘货架期的最佳措施。方法：采用贝叶斯网络对随机对照试验进行meta分析，比较27个保存处理，综合关键指标的标准化均值差异对疗效进行排序。结果：特定的处理优于不同的目标：肉桂油魔芋胶涂层保持硬度和减轻体重；羟丙基甲基纤维素-壳聚糖复合材料的腐蚀和酸度控制；生物活性处理提高了次生代谢产物和抗氧化酶活性。结论：本荟萃分析提供了柑橘保鲜处理的循证排序，指导了减少损失、提高质量和促进可持续性的策略。没有单一治疗方法是普遍最优的，因此未来的研究应侧重于平衡综合方案的多目标优化。

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引用次数: 0

The main skeleton aroma active compounds and sensory characteristics of Chinese geographical indication product: Shanxi aged vinegar 中国地理标志产品——山西陈醋的主要骨架香气活性成分及感官特征

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-21 DOI: 10.1016/j.fochx.2026.103568

Jiao Wang , Jiarong Hu , Boya Zhu , Xinyu Wang , Ao Zhang , Kai Liang , Wei Ding , Yu Zheng , Min Wang

Cereal vinegars constitute a distinctive category across different vinegar varieties in the world. Among them, Shanxi aged vinegar (SAV) is characterized by distinct flavor and sensory profiles. This study aimed to explore the main skeleton aroma-active compounds (AAC) and sensory profiles of SAV. Similar aroma profiles of most SAV samples exhibited by E-nose and GC–MS. A total of 196 volatile compounds were identified in SAV. Among these, 46 compounds were designated as key AACs (odor activity value (OAV) ≥ 1). 35 compounds were identified as main skeleton AACs by multiple statistical analysis. Aldehydes and sulfur-compounds dominated the key AACs, with high OAVs for 3-methyl-butanal and methionol. The sensory wheel and main skeleton AACs of SAV were first assessed using check-all-that-apply (CATA) and OAV. The correlation between key AACs and sensory properties was analyzed, revealing that most of these compounds exert a significant influence on the sensory attributes of the vinegar.

谷物醋在世界上不同的醋品种中构成了一个独特的类别。其中，山西陈醋以其独特的风味和感官特征而著称。本研究旨在探讨SAV的主要骨架芳香活性化合物（AAC）及其感官特征。电子鼻和气相色谱-质谱分析显示，大多数SAV样品具有相似的香气特征。共鉴定出196种挥发性化合物。其中46个化合物被确定为关键AACs（气味活性值(OAV)≥1），35个化合物经多重统计分析被确定为主要骨架AACs。醛类和硫类化合物是主要的AACs，对3-甲基丁醛和蛋醇有较高的oav。首先使用check-all-that-apply （CATA）和OAV对SAV的感觉轮和主骨架aac进行评估。分析了关键AACs与食醋感官特性的相关性，发现这些化合物对食醋感官特性有显著影响。

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引用次数: 0

Harnessing meat byproducts for health: bioactive peptides to modulate gut microbiota and promote sustainability 利用肉类副产品促进健康：生物活性肽调节肠道微生物群，促进可持续性

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-21 DOI: 10.1016/j.fochx.2026.103538

Muhammad Waqar , Farhang Hameed Awlqadr , Qudrat Ullah , Amna Muneer , Nageen Mushtaq , Iqra Rafiq , Waqas Haider , Nimra Sajjad , Worawan Panpipat , Manat Chaijan , Temesgen Anjulo Ageru

Food waste poses global challenges to sustainability, human health, and the environment. Meat production significantly contributes to the byproducts generated during slaughter and processing. These by-products, which are rich in proteins and lipids, can be valorized via enzymatic hydrolysis or green extraction to produce bioactive peptides. These peptide activities and beneficial properties include antioxidant, antihypertensive, antimicrobial, and anti-inflammatory activities, and thus, have potential as functional foods and nutraceuticals. Notably, bioactive peptides can modulate gut microbiota by promoting beneficial species (e.g., Lactobacillus and Bifidobacterium) while suppressing pathogenic microbes. This interaction improves the integrity of the gut barrier, immune responses, and metabolic health. Integrating meat byproduct valorization within a circular economic framework does not reduce environmental pollution but also creates opportunities for sustainable food innovation. Despite advances in peptide extraction and application, key challenges remain, including large-scale production, taste optimization, and regulatory compliance. Future research should optimize production techniques, assess long-term health impacts, and explore industrial scalability.

食物浪费对可持续发展、人类健康和环境构成了全球性挑战。肉类生产对屠宰和加工过程中产生的副产品有很大贡献。这些副产物富含蛋白质和脂质，可以通过酶水解或绿色萃取产生生物活性肽。这些肽的活性和有益特性包括抗氧化、降压、抗菌和抗炎活性，因此具有作为功能性食品和营养保健品的潜力。值得注意的是，生物活性肽可以通过促进有益物种（如乳杆菌和双歧杆菌）而抑制致病微生物来调节肠道微生物群。这种相互作用改善了肠道屏障的完整性、免疫反应和代谢健康。在循环经济框架内整合肉类副产品的价值并不能减少环境污染，但也为可持续食品创新创造了机会。尽管肽的提取和应用取得了进展，但主要挑战仍然存在，包括大规模生产，口味优化和法规遵从性。未来的研究应优化生产技术，评估长期健康影响，并探索工业可扩展性。

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引用次数: 0

Corrigendum to "Multispectral study on the effects of capsaicin on myofibrillar proteins structure and functional characteristics in Litopenaeus vannamei" [Food Chem.: X 32 (2025) 103383]. “辣椒素对凡纳滨对虾肌纤维蛋白结构和功能特性影响的多光谱研究”[食品化学]的勘误表。[x 32(2025) 103383]。

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-21 eCollection Date: 2026-01-01 DOI: 10.1016/j.fochx.2026.103546

Yuchen Deng, Shiyuan Chen, Jie Feng, Chuandong Fang, Jiancong Huo, Huimin Lin, Shucheng Liu, Soottawat Benjakul, Bin Zhang

[This corrects the article DOI: 10.1016/j.fochx.2025.103383.].

[这更正了文章DOI: 10.1016/j.fochx.2025.103383.]。

引用次数: 0

The improvement role of peanut roasting conditioning before oil extraction on protein functional properties 花生榨油前焙烧调理对蛋白质功能特性的改善作用

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-21 DOI: 10.1016/j.fochx.2026.103570

Qian Lu, Yubao Guo, Ruijie Zhao, Deyun Guo, Yihan Lei, Mengjiao Zeng

Effects of peanut roasting conditioning before aqueous ethanol extraction of oil on the functional properties and structure of peanut protein isolate (PPI) and peanut protein concentrate (PPC) were investigated to facilitate value-added utilization of low-denatured meal from oil aqueous extraction. Except for solubility, the functional properties of PPI and PPC were maintained or improved after roasting. Specifically, the solubility (36.99%), foam stability (78.64%), emulsification activity index (27.37 m²/g) and emulsification stability index (23.18 min) of PPI were 1.54, 1.87, 1.17 and 1.26 times those of commercially available soy protein isolate (SPI), respectively. PPI exhibited reductions of 4.63% in α-helix and 6.03% in β-sheet, while PPC showed an increase of 0.67% in α-helix but a decrease of 7.04% in β-sheet. These results revealed that roasting induced structural disorders of peanut proteins, thereby improving their functionality, which provide a theoretical basis and new approach for improving protein properties and broadening their application.

研究花生焙烧预处理对乙醇水提油前花生分离蛋白（PPI）和花生浓缩蛋白（PPC）功能特性和结构的影响，以促进低变性油水提粕的增值利用。除溶解性外，焙烧后PPI和PPC的功能性能均得到保持或改善。其中，PPI的溶解度（36.99%）、泡沫稳定性（78.64%）、乳化活性指数（27.37 m2/g）和乳化稳定性指数（23.18 min）分别是市售大豆分离蛋白（SPI）的1.54倍、1.87倍、1.17倍和1.26倍。PPI α-螺旋减少4.63%，β-sheet减少6.03%，PPC α-螺旋增加0.67%，β-sheet减少7.04%。研究结果表明，烘焙可引起花生蛋白质结构紊乱，从而改善花生蛋白质的功能，为改善花生蛋白质性能和扩大花生蛋白质的应用范围提供了理论依据和新途径。

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引用次数: 0

Modulating oxidative stability of zein-stabilized Pickering emulsions via interfacial nanoparticle localization and dual-phase antioxidant synergism: a real-time kinetic assessment by isothermal calorimetry 通过界面纳米粒子定位和双相抗氧化协同作用调节玉米蛋白稳定皮克林乳的氧化稳定性：等温量热法的实时动力学评估

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-20 DOI: 10.1016/j.fochx.2026.103573

Parham Joolaei Ahranjani, Giovanna Ferrentino

This study explores the oxidative stability of zein-derived based Pickering emulsions, focusing on the synergistic effects of interfacial particle concentration and phase-specific antioxidant delivery. Emulsions were prepared with varying ZNP concentrations (0.5–2.0%, w/v) in combination with xanthan gum as a co-stabilizer, to which l-ascorbic acid in aqueous phase and α-tocopherol in oil phase were added, individually or in combination. Emulsions with 0.5–1.0% ZNP remained physically stable during 10 days at 40 °C, while increasing ZNP to 2.0% significantly reduced droplet size (22.3 ± 0.55 μm to 16.1 ± 0.38 μm) and enhanced oxidative stability, increasing induction time from 4.07 ± 0.10 × 10⁵ s to 5.15 ± 0.12 × 10⁵ s. Antioxidants further improved the oxidative stability in a concentration-dependent manner, with α-tocopherol outperforming l-ascorbic acid. Notably, co-delivery of both antioxidants produced a synergistic effect, extending induction time to 6.06 ± 0.17 × 10⁵ s and achieving an antioxidant efficiency of 25.04 ± 2.10 at 2.0% ZNP and 30 μM of each antioxidant. Synergism was confirmed by combination index (CI < 1) analysis. Isothermal calorimetry was used for continuous real-time observation of lipid oxidation and provided kinetic parameters including induction time (τ), inhibited and uninhibited oxidation rates (R_inh, R_uni), oxidizability index (O.I.), and antioxidant efficiency (A.E.). These findings establish a novel approach to modulate oxidative stability through dual-phase antioxidant localization and interfacial nanoparticle design in emulsion-based food systems.

本研究探讨了基于玉米蛋白衍生的皮克林乳液的氧化稳定性，重点研究了界面颗粒浓度和相特异性抗氧化剂递送的协同效应。分别在水相中加入l-抗坏血酸和油相中分别加入α-生育酚，并以不同浓度的ZNP （0.5 ~ 2.0%, w/v）与黄原胶共稳定剂制备乳剂。当ZNP浓度为0.5 ~ 1.0%时，乳状液在40℃条件下保持了10天的物理稳定性，而当ZNP浓度为2.0%时，乳状液的氧化稳定性显著提高，诱导时间从4.07±0.10 × 105 s增加到5.15±0.12 × 105 s，氧化稳定性显著降低（从22.3±0.55 μm减少到16.1±0.38 μm）。抗氧化剂进一步以浓度依赖的方式改善氧化稳定性，α-生育酚的表现优于l-抗坏血酸。值得注意的是，两种抗氧化剂共递送产生了协同效应，诱导时间延长至6.06±0.17 × 105 s，在2.0% ZNP和30 μM浓度下，每种抗氧化剂的抗氧化效率为25.04±2.10。通过组合指数（CI < 1）分析证实了协同作用。采用等温量热法连续实时观察脂质氧化，并提供诱导时间（τ）、抑制和未抑制氧化速率（Rinh, Runi）、氧化性指数（O.I.）和抗氧化效率（A.E.）等动力学参数。这些发现建立了一种通过双相抗氧化定位和界面纳米颗粒设计来调节乳化基食品系统氧化稳定性的新方法。

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引用次数: 0

Polysaccharides from Pleurotus eryngii: sequential extraction and structural characterization 杏鲍菇多糖的序列提取及结构表征

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-20 DOI: 10.1016/j.fochx.2026.103543

Ziyan Sun , Zhicong Song , Andong Zhou , Yongjian Lin , Jiahui Yao , Kevin H. Mayo , Yifa Zhou , Lin Sun

Polysaccharides, a primary component from Pleurotus eryngii (P. eryngii), have diverse biological activities. To systematically investigate structural features of these polysaccharides, we have developed a sequential extraction strategy with gradient-enhanced solvent-oriented purification that includes cold and hot water, enzymes assisted, dilute and concentrated alkali. Five polysaccharides CWP (0.19%), HWP (0.1%), EAP (0.14%), DAP (0.65%), CAP (0.34%) were obtained. The sequential extraction strategy developed here is practical, significantly improving the total extraction yield compared to single methods. After purification, we obtained eight homogeneous polysaccharides. Using several characterization techniques, we discovered that P. eryngii polysaccharides contained five structural types, including β-1,3-D-glucan, β-1,6-D-glucan, α-1,6-D-galactan, α-1,3-D-mannan, and a novel polysaccharide α-1,2-D-mannan, with ratios of 20:7:4.3:1.6:1. This study provides valuable insights into the structural diversity and relative abundance of polysaccharides in P. eryngii. Our findings provide a foundation for further investigation into their structure-activity relationships and potential applications.

多糖是杏鲍菇（Pleurotus eryngii）的主要成分，具有多种生物活性。为了系统地研究这些多糖的结构特征，我们开发了一种梯度增强溶剂导向纯化的顺序提取策略，包括冷水和热水，酶辅助，稀碱和浓碱。得到CWP（0.19%）、HWP（0.1%）、EAP（0.14%）、DAP（0.65%）、CAP(0.34%) 5种多糖。这里开发的顺序提取策略是实用的，与单一方法相比，显着提高了总提取率。纯化后得到8个均相多糖。通过多种表征技术，我们发现羊角多糖含有5种结构类型，包括β-1、3- d葡聚糖、β-1、6- d葡聚糖、α-1、6- d半乳聚糖、α-1、3- d甘露聚糖和一种新型多糖α-1、2- d甘露聚糖，其比例为20:7:4.3:1.6:1。这一研究为羊角多糖的结构多样性和相对丰度提供了有价值的见解。我们的发现为进一步研究它们的构效关系和潜在的应用奠定了基础。

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引用次数: 0

Comparative effects of wheat bran modifications by microwaving, steam explosion and solid-state fermentation on reconstituted dough properties and corresponding noodles qualities 麦麸微波、蒸汽爆炸和固态发酵改性对面团性质和面条品质的影响

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-20 DOI: 10.1016/j.fochx.2026.103571

Feng Kong, Yue Li, Hongrun Lu, Yishuai Ding

Wheat bran, rich in fiber and bioactives, often impairs dough and final product quality upon incorporation. This study employed microwaving (MWB), steam explosion (SWB), and solid–state fermentation to modify wheat bran to improve its functionality in dough and noodles. All modifications reduced particle size (15.04%–29.77%) and increased bran surface area, improving dough water absorption. Notably, SWB drastically increased the content of phenolics (90.23%), flavonoids (2.65–fold), and water–extractable arabinoxylans (6.23–fold) while reducing bran crystallinity indices. The modifications differentially improved dough: MWB prolonged development and stability time, whereas SWB improved elasticity (increased G' and reduced tanδ) and disulfide bond content, indicating a strengthened gluten network. Consequently, noodles incorporating SWB achieved superior sensory scores, particularly in palatability and smoothness. Overall, steam explosion might be an effective bran modification strategy for balancing nutritional enrichment with enhanced dough rheology and noodle quality. These findings provide mechanistic and practical insights for cereal bran valorization.

麦麸富含纤维和生物活性，但掺入后往往会损害面团和最终产品的质量。本研究采用微波、蒸汽爆炸和固态发酵对麦麸进行改性，以改善其在面团和面条中的功能。所有改性均降低了颗粒尺寸（15.04% ~ 29.77%），增加了麸皮表面积，提高了面团吸水率。值得注意的是，SWB显著提高了酚类物质（90.23%）、类黄酮（2.65倍）和水提阿拉伯木聚糖（6.23倍）的含量，同时降低了麸皮结晶度指数。不同的改性剂对面团的改善程度不同：MWB延长了面团的发育和稳定时间，而SWB改善了面团的弹性（增加G′，降低tanδ）和二硫键含量，表明面筋网络增强。因此，加入SWB的面条获得了更好的感官得分，特别是在适口性和光滑性方面。综上所述，蒸汽爆破可能是一种有效的麸皮改性策略，可以平衡营养丰富与增强面团流变性和面条质量之间的关系。这些发现为谷物麸皮增值提供了机理和实践见解。

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引用次数: 0

Innovative use of unhulled rice in Baijiu brewing: impact on flavor and microbial composition 脱壳大米在白酒酿造中的创新应用：对风味和微生物组成的影响

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-20 DOI: 10.1016/j.fochx.2026.103569

Mao-Ke Liu , Cheng-Yuan Liu , Yu-Ming Tang , Yao Liu , Yao Su , Xin-Hui Tian , Jun Feng , Xian-Lin Ni

The quality of light-flavor Baijiu (LFB), a traditional Chinese liquor, is strongly influenced by fermentation raw materials. Traditional Baijiu brewing uses rice husk as an excipient, requiring energy-intensive steaming to remove off-flavors—a process that increases production time and costs. This study introduces an innovative co-fermentation technique using unhulled rice (Jingkangyou/Pinxiangyou varieties) with sorghum, improving LFB quality while reducing expenses. Metagenomic and flavoromic analyses compared three groups: a rice husk control and two experimental groups with varying proportions of unhulled rice. Results showed significant flavor differences, with D-lactic acid, leucinic acid, and putrescine levels correlating significantly positively to unhulled rice content. Experimental groups exhibited altered microbial diversity, flavor profiles, and physicochemical properties compared to the control. Key metabolic pathways, including galactose, phenylalanine, and lysine metabolism, were significantly modified, indicating unhulled rice reshaped biochemical reactions. These findings advance understanding of LFB fermentation dynamics and offer strategies for raw material optimization.

白酒是我国传统白酒，其品质受发酵原料的影响很大。传统的白酒酿造使用稻壳作为辅料，需要消耗大量能源的蒸煮来去除异味，这一过程增加了生产时间和成本。本研究以脱壳大米（京康优/品香优）与高粱为原料，采用创新的共发酵技术，提高了LFB品质，同时降低了成本。宏基因组学和风味学分析比较了三组：一个稻壳对照组和两个实验组，不同比例的去壳大米。结果显示出显著的风味差异，d -乳酸、亮氨酸和腐胺水平与去壳大米含量显著正相关。与对照组相比，实验组表现出不同的微生物多样性、风味特征和理化性质。关键的代谢途径，包括半乳糖、苯丙氨酸和赖氨酸的代谢，显著改变，表明去壳大米重塑了生化反应。这些发现促进了对LFB发酵动力学的理解，并为原料优化提供了策略。

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引用次数: 0