Food Chemistry: X最新文献

Using leaves from a single origin and the same harvest batch, processing was the sole variable: homologous Gougunao No. 2 green and black teas were produced. An integrated workflow (UHPLC-HRMS and HS-SPME-GC-MS) was combined with flavonoid contents and multiple antioxidant assays to probe how processing reshapes the composition-function-aroma nexus. Multivariate analysis clearly separated the two teas, with green tea showing higher flavonoids and stronger antioxidant readouts. In non-volatile fraction, 1988 features were detected, of which 713 changed significantly, implicating remodelling of flavonoid- and catechin-centred pathways and purine metabolism. In volatile fraction, 1066 compounds were annotated, with 76 differing significantly; relative odor activity value based analysis indicated that unsaturated aldehydes and sulphur-containing compounds drive a roasted, full-bodied profile in black tea, whereas alcohols, esters and selected terpenoids confer fresher, fruity notes in green tea. Overall, these results support a processing-associated bitterness-aroma rebalancing pattern and nominate candidate chemical indicators for quality evaluation.

This study elucidates the synergistic deterioration of tilapia muscle quality during frozen storage (0-120 days) and thermal processing (3-9 min), identifying critical thresholds for quality preservation. Prolonged freezing (>60 days) and extended heating (>5 min) synergistically amplified texture loss, umami depletion, and protein structural damage (α-helix disruption, β-sheet gain), exceeding additive effects. Short heating (≤5 min) mitigated freeze-induced texture degradation and preserved umami dominance, while extended heating triggered irreversible protein aggregation and bitterness. Mechanistically, ice-crystal-induced myofibrillar weakening during freezing was amplified by thermal processing, accelerating hydrophobic exposure and matrix collapse. These findings establish ≤60-day storage and ≤5-min heating as pivotal thresholds to optimize frozen aquatic product processing, offering actionable guidelines for industrial quality control.

Herein, the study aimed to investigate pre-treatments processing on aroma profiles and nutritional quality of cold-pressing sesame oil (CPSO), roasting sesame oil (RSO), microwave sesame oil (MSO), steam explosion sesame oil at 0.8 MPa and 1.2 MPa (SESO₁, SESO₂). The GC × GC-TOFMS-O identified 82 aroma compounds in sesame oils. CPSO was characterised by aldehydes and and phenols, whereas RSO, MSO, SESO₁ and SESO₂ markedly augmented pyrazines and thiazoles concentration, conferring roasted and nutty aromas. From a nutritional standpoint, MSO, SESO₁ and SESO₂ exhibited a significant elevation in total phenolic, sesamol, and antioxidant capacity, notwithstanding partial degradation of sesamin and sesamolin. Steam explosion (1.5-2.0 min) achieved comparable or even superior results to microwave (8 min) and roasting (20 min) in terms of aroma complexity. These findings not only provide a scientific basis for the precise regulation of sesame oil flavor but also offer a high-efficiency alternative for the sesame oil processing.

Coffee "husks", as primary by-products whose inadequate disposal causes environmental pollution, are rich in bioactive ingredients. The in-depth exploration and practical application of these by-products remain insufficient. A comprehensive investigation was performed with the combination of LC-MSⁿ-IT-TOF analysis, antioxidant and xanthine oxidase (XO) inhibitory assays. A total of 55 main characteristic compounds were identified and their detailed mass spectrometry cleavage patterns were elucidated. Chlorogenic acid analogs as key bioactive constituents comprised over 66% of the identified phenols, which spontaneously bind to XO, with binding energy ranging from -4.46 to -3.32 kcal/mol. The antioxidant activities of di-substituted chlorogenic acids were significantly higher than those of mono-substituted molecules. Flavonoids from the "husks" with XO inhibitory activities were attributed to the flavone skeleton, in which the presence of a stable chromone group was vital. These results provided novel perspectives for discovery of XO inhibitors from widely discarded natural by-products like coffee "husks".

Saccharomyces cerevisiae, a pivotal organism in ethanol fermentation, frequently encounters challenges in high-stress industrial settings due to ethanol toxicity, acidic conditions, and thermal stress. This study aimed to optimize the fermentation of orange peel to enhance bioactive compounds and evaluate its impact on the stress tolerance of S. cerevisiae. The optimized conditions led to an increase in the total flavonoid content of the fermented orange peel (FOP). Supplementation with FOP significantly enhanced yeast tolerance; viability exceeded that of the control under 20% ethanol, improved at pH 2.8, and cell counts increased after 24 h at 40 °C. Experiments conducted in a 15-l fermenter demonstrated that FOP significantly promotes sugar consumption and alcohol production. Further mechanistic analysis revealed that hesperidin and rutin in FOP both exhibit potential to enhance yeast tolerance. This approach not only offers a cost-effective method for valorizing orange waste but also enhances yeast productivity and biofuel yield.

Thinned apples are a common by-product of apple orchards, produced in abundant quantities through thinning or natural drop, leading to the loss of substantial amounts of phenolic compounds with potential bioactive properties. Ten thinned apple samples, representing both commercial and autochthonous cultivars, were ultrasonicated using ethanol as green solvent, with the main goal of reusing their phenolic content for industrial and nutritional applications. For this reason, the phenolic content was characterized with high-performance liquid chromatography coupled with tandem mass spectrometry (HPLC-MS/MS). The antioxidant, antidiabetic, and cardiovascular activities were evaluated and correlated with the targeted phenolic compounds. Under non-cytotoxic conditions in Caco-2, HepG2 and HFF-1 cells, Amarilla de Octubre and Pomera de Pomes Agrias showed the strongest antioxidant-antiglycation activity as well as ACE inhibition, while Reineta and Verde Doncella excelled in HMGR and ACE inhibition. Pomera de Pomes Agrias, Vadiello-02, Reineta and Verde Doncella led digestive enzymes under Caco-2 safety.

In response to global food safety concerns, this review presents a systematic evaluation of anthocyanin-based packaging films, emphasizing the innovative integration of diverse biopolymer matrices and targeted stabilization strategies. The research gap addressed herein lies in the synergistic mechanisms between anthocyanins and multi-component matrices, which are critical for enhancing film performance. Current advances in molecular stabilization techniques are critically synthesized, such as co-pigmentation and nano-encapsulation, providing a new perspective on maintaining colorimetric accuracy under complex storage conditions. The paper highlights the originality of adopting multi-responsive systems that transition from passive indicators to active-intelligent frameworks capable of both real-time freshness monitoring. Characterization insights, particularly regarding intermolecular interactions and structural morphology, are discussed to substantiate the film's functional superiority. Finally, the review addresses existing limitations regarding thermal sensitivity and outlines a roadmap for industrial-scale production and digital integration. This comprehensive analysis provides a high-value reference for developing sustainable, next-generation intelligent packaging systems.

To address the low utilization and economic value of summer-autumn tea, the processing optimization and flavor formation of Emerald tea using sensory evaluation, E-senses, and metabolomics. Optimized parameters included withering (6-8 h, 73-74% moisture), fixation (250-310 °C, 2-4 min), rolling (33-35 rpm, 10-15 min), and drying (80 → 60 °C). This process elevated theanine content, reduced polyphenols, and enhanced the sensory quality of summer-autumn tea to match that of spring tea. Furthermore, the results showed that targeted sugar accumulation and selective degradation of polyphenols govern the sweetness-astringency balance. Ten key flavor compounds were identified, among which soluble sugars contributed significantly to sweetness (Pearson correlation coefficient > 0.85), while flavonoid glycosylation enhanced astringency (such as Eriodictyol (0.6416 mg/g), Chlorogenic acid (14.4636 mg/g), Rutin (159.8994 mg/g)). Emerald tea higher sweetness than traditional green and black tea, confirming rolling as the dominant factor. The present study established a multi-platform data association analysis framework for flavor-targeted improvement of Emerald tea.

In this paper, the structure, texture, thermal stability and controlled co-delivery characteristics of Pickering double emulsions (PDEs) regulated by konjac glucomannan (KGM) under different heat treatments were systematically studied. It showed heat treatments promoted the synergistic geation effect and transformed the system from the emulsion to the emulsion gel. The rheological results showed the increase temperature caused the loss factor first decreased and then increased and reached the minimum value at 70 °C. The texture test showed that after treatment at 70 °C, the hardness (0.79 N) and springiness (0.9 mm) of KGM-based PDEs were more similar to those of commercial cheese sticks. The gel matrix induced by heat treatments served as a physical barrier to improve the thermal stability of encapsulated EGCG and β-carotene in the KGM-based PDEs, and enhanced its gastrointestinal digestion stability by hindering lipid hydrolysis. These findings provide a theoretical foundation for developing functional plant-based gel foods.

This study systematically examines changes in the nutritional composition, microstructure, and flavor profile of fresh peanuts after boiling, identifying Jihuatian 1 as the most suitable variety due to its superior quality. Boiling significantly reduced its fat (19.73%), sucrose (42.21%), and hardness (49.11%), while increasing brittleness (59.85%) and aldehyde-type flavor compounds. These changes resulted in a distinct sweet, nutty, and floral aroma. From a microscopic perspective, boiling causes damage to the surface of peanut cells, partial rupture of cell walls and loss of cytoplasm, promoting the release of nutrients. Lipid oxidation reduces the content of unsaturated fatty acids and simultaneously generates key aldehyde flavor components. The Maillard reaction between reducing sugars and amino acids further enriches the flavor. Correlation analysis revealed key relationships between raw material properties and final product texture and flavor. The findings offer theoretical and practical guidance for optimizing quality in boiled peanut processing.