Food Chemistry: X最新文献_第2页

Effects of region and ripening on the physicochemical properties, microbiome, metabolome, and volatilome of Chinese dry-cured ham 地域和成熟度对中国干腌火腿理化特性、微生物组、代谢组和挥发物的影响

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-01 DOI: 10.1016/j.fochx.2026.103502

Yu Mu , Dong Li , Xingxing Deng , Yilu Lei , Yuhan Wang , Kexin Wu , Li Jiang , Hong Zhang , Chi Zhao , Ying Huang , Shirui Yu , Xudong Liu , Chunlin Zhang

Long-term ripened dry-cured ham is popular across China, but the mechanisms by which production region and ripening time regulate its quality remain incompletely understood. Therefore, the temporal dynamics of multi-dimensional characteristics of Zhejiang Jinhua, Yunnan Xuanwei, and Guizhou Panxian hams were explored. Results showed decreased moisture and fat but increased pH, NaCl, protein, and amino acid nitrogen with prolonged ripening. Bacterial α-diversity and fungal β-diversity were closely related to ripening and region, respectively, while the relative abundance of dominant genera (Staphylococcus, Kocuria, Aspergillus, and Debaryomyces) varied by both factors. GC–TOF–MS and GC–IMS detected 76 non-volatile metabolites (predominantly amino acids and their derivatives) and 84 volatile compounds (mainly alcohols and aldehydes), highlighting the crucial role of region in shaping the metabolic profile. Moreover, correlation analysis and functional prediction confirmed the indispensable contribution of bacteria to quality formation. These results provide scientific support for the high-quality development of the dry-cured ham industry.

长期成熟干腌火腿在中国很受欢迎，但产地和成熟时间对其质量的影响机制尚不完全清楚。为此，对浙江金华火腿、云南宣威火腿和贵州盘县火腿多维度特征的时间动态进行了探讨。结果表明，随着成熟时间的延长，水分和脂肪含量降低，但pH、NaCl、蛋白质和氨基酸氮含量升高。细菌α-多样性和真菌β-多样性分别与成熟度和地域密切相关，而优势属（葡萄球菌、Kocuria、曲霉菌和Debaryomyces）的相对丰度受这两个因素的影响而变化。GC-TOF-MS和GC-IMS检测到76种非挥发性代谢物（主要是氨基酸及其衍生物）和84种挥发性化合物（主要是醇类和醛类），突出了区域在形成代谢谱中的关键作用。此外，相关分析和功能预测证实了细菌对品质形成的不可缺少的贡献。研究结果为干腌火腿产业的高质量发展提供了科学依据。

{"title":"Effects of region and ripening on the physicochemical properties, microbiome, metabolome, and volatilome of Chinese dry-cured ham","authors":"Yu Mu , Dong Li , Xingxing Deng , Yilu Lei , Yuhan Wang , Kexin Wu , Li Jiang , Hong Zhang , Chi Zhao , Ying Huang , Shirui Yu , Xudong Liu , Chunlin Zhang","doi":"10.1016/j.fochx.2026.103502","DOIUrl":"10.1016/j.fochx.2026.103502","url":null,"abstract":"<div><div>Long-term ripened dry-cured ham is popular across China, but the mechanisms by which production region and ripening time regulate its quality remain incompletely understood. Therefore, the temporal dynamics of multi-dimensional characteristics of Zhejiang Jinhua, Yunnan Xuanwei, and Guizhou Panxian hams were explored. Results showed decreased moisture and fat but increased pH, NaCl, protein, and amino acid nitrogen with prolonged ripening. Bacterial α-diversity and fungal β-diversity were closely related to ripening and region, respectively, while the relative abundance of dominant genera (<em>Staphylococcus</em>, <em>Kocuria</em>, <em>Aspergillus</em>, and <em>Debaryomyces</em>) varied by both factors. GC–TOF–MS and GC–IMS detected 76 non-volatile metabolites (predominantly amino acids and their derivatives) and 84 volatile compounds (mainly alcohols and aldehydes), highlighting the crucial role of region in shaping the metabolic profile. Moreover, correlation analysis and functional prediction confirmed the indispensable contribution of bacteria to quality formation. These results provide scientific support for the high-quality development of the dry-cured ham industry.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"33 ","pages":"Article 103502"},"PeriodicalIF":8.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145922282","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}

引用次数: 0

Green preservation: enhancing shelf life of chicken meat using antimicrobial and antioxidant deep eutectic solvent nanoemulsions 绿色保鲜：利用抗微生物和抗氧化的深度共熔溶剂纳米乳液提高鸡肉的保质期

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-01 DOI: 10.1016/j.fochx.2025.103426

Yegane Alirezaei, Nafiseh Soltanizadeh, Maryam Fanaei, Mohsen Ebrahimi Hemmati Kaykha

Chicken meat is highly perishable during refrigeration due to rapid microbial and oxidative spoilage. This study investigates the development and application of hydrophobic deep eutectic solvents (HDESs) and their nanoemulsions as coatings for chicken meat to enhance shelf-life. HDESs were synthesized using lactic acid (LA), acetic acid (AA), and decanoic acid (DA) as hydrogen bond donors and menthol (M) as a hydrogen bond acceptor. Physicochemical properties revealing that LA:M exhibited the highest viscosity and surface tnsion. FTIR analysis confirmed strong hydrogen bonding in HDES formulations. HDESs Nanoemulsions demonstrated droplet sizes between 7.15 and 63.75 nm. AA:M-coated samples exhibited the lowest pH, reducing TVBN levels by 31.49 % compared to the control after 7 days storage. AA:M and DA:M nanoemulsions reduced TBARs by 26.59 % and 37.23 %, respectively, compared to the control. The AA:M nanoemulsion had the lowest MIC and MBC and AA:M coated samples showed the lowest bacterial and fungal counts.

鸡肉在冷藏过程中由于快速的微生物和氧化变质而极易腐烂。研究了疏水深共晶溶剂（hess）及其纳米乳液作为鸡肉保鲜膜的开发与应用。以乳酸（LA）、乙酸（AA）和癸酸（DA）为氢键给体，薄荷醇(M)为氢键受体合成了hdes。理化性质表明，LA:M具有最高的粘度和表面张力。FTIR分析证实了HDES配方中有很强的氢键。hess纳米乳液的液滴尺寸在7.15 ~ 63.75 nm之间。AA: m包膜样品的pH值最低，贮藏7天后TVBN水平较对照降低31.49%。AA:M和DA:M纳米乳分别比对照降低了26.59%和37.23%的tbar。AA:M纳米乳的MIC和MBC最低，AA:M包被样品的细菌和真菌计数最低。

{"title":"Green preservation: enhancing shelf life of chicken meat using antimicrobial and antioxidant deep eutectic solvent nanoemulsions","authors":"Yegane Alirezaei, Nafiseh Soltanizadeh, Maryam Fanaei, Mohsen Ebrahimi Hemmati Kaykha","doi":"10.1016/j.fochx.2025.103426","DOIUrl":"10.1016/j.fochx.2025.103426","url":null,"abstract":"<div><div>Chicken meat is highly perishable during refrigeration due to rapid microbial and oxidative spoilage. This study investigates the development and application of hydrophobic deep eutectic solvents (HDESs) and their nanoemulsions as coatings for chicken meat to enhance shelf-life. HDESs were synthesized using lactic acid (LA), acetic acid (AA), and decanoic acid (DA) as hydrogen bond donors and menthol (M) as a hydrogen bond acceptor. Physicochemical properties revealing that LA:M exhibited the highest viscosity and surface tnsion. FTIR analysis confirmed strong hydrogen bonding in HDES formulations. HDESs Nanoemulsions demonstrated droplet sizes between 7.15 and 63.75 nm. AA:M-coated samples exhibited the lowest pH, reducing TVBN levels by 31.49 % compared to the control after 7 days storage. AA:M and DA:M nanoemulsions reduced TBARs by 26.59 % and 37.23 %, respectively, compared to the control. The AA:M nanoemulsion had the lowest MIC and MBC and AA:M coated samples showed the lowest bacterial and fungal counts.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"33 ","pages":"Article 103426"},"PeriodicalIF":8.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145922284","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}

引用次数: 0

Preparation of sea cucumber collagen hydrolysate and its inhibitory effect on α-glucosidases 海参胶原蛋白水解液的制备及其对α-葡萄糖苷酶的抑制作用

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-01 DOI: 10.1016/j.fochx.2025.103472

Zhe Xu , Xu Yan , Zijin Qin , Rui Zhang , Xiufang Dong , Tengfei Li , Zihao Zhang , Jiale Chang , Tingting Li

Non-alcoholic fatty liver disease (NAFLD) is a chronic metabolic disorder characterized by excessive hepatic lipid accumulation. Emerging evidence suggests that digestive enzymes such as α-glucosidase regulate lipid and glucose homeostasis through postprandial metabolic pathways and may represent a potential therapeutic target for NAFLD management. This study investigated the α-glucosidase inhibitory activity of sea cucumber collagen peptides. Five collagen hydrolysates were prepared, among which the hydrolysate obtained by pepsin digestion for 2 h followed by trypsin digestion for 3 h (SDP 2 h + T 3 h) exhibited the strongest inhibitory activity. A peptide, RDDPEPSYK (RDD), was isolated and identified as a specific α-glucosidase inhibitor. RDD showed inhibitory efficacy comparable to acarbose and significantly reduced lipid accumulation by downregulating lipid synthesis-related proteins, including SREBP-1C and FAS. These findings suggest that sea cucumber collagen peptides may have potential applications in anti-obesity and anti-hepatic steatosis interventions.

非酒精性脂肪性肝病（NAFLD）是一种以肝脏脂质过度积累为特征的慢性代谢性疾病。新出现的证据表明，α-葡萄糖苷酶等消化酶通过餐后代谢途径调节脂质和葡萄糖稳态，可能是NAFLD管理的潜在治疗靶点。研究了海参胶原蛋白肽对α-葡萄糖苷酶的抑制作用。制备了5种胶原蛋白水解产物，其中胃蛋白酶消化2 h后胰蛋白酶消化3 h （SDP 2 h + T 3 h）得到的水解产物抑制活性最强。分离得到一种α-葡萄糖苷酶特异性抑制剂RDDPEPSYK （RDD）肽。RDD显示出与阿卡波糖相当的抑制效果，并通过下调脂质合成相关蛋白（包括SREBP-1C和FAS）显著降低脂质积累。这些发现提示海参胶原蛋白肽在抗肥胖和抗肝脂肪变性干预方面具有潜在的应用前景。

{"title":"Preparation of sea cucumber collagen hydrolysate and its inhibitory effect on α-glucosidases","authors":"Zhe Xu , Xu Yan , Zijin Qin , Rui Zhang , Xiufang Dong , Tengfei Li , Zihao Zhang , Jiale Chang , Tingting Li","doi":"10.1016/j.fochx.2025.103472","DOIUrl":"10.1016/j.fochx.2025.103472","url":null,"abstract":"<div><div>Non-alcoholic fatty liver disease (NAFLD) is a chronic metabolic disorder characterized by excessive hepatic lipid accumulation. Emerging evidence suggests that digestive enzymes such as α-glucosidase regulate lipid and glucose homeostasis through postprandial metabolic pathways and may represent a potential therapeutic target for NAFLD management. This study investigated the α-glucosidase inhibitory activity of sea cucumber collagen peptides. Five collagen hydrolysates were prepared, among which the hydrolysate obtained by pepsin digestion for 2 h followed by trypsin digestion for 3 h (SDP 2 h + T 3 h) exhibited the strongest inhibitory activity. A peptide, RDDPEPSYK (RDD), was isolated and identified as a specific α-glucosidase inhibitor. RDD showed inhibitory efficacy comparable to acarbose and significantly reduced lipid accumulation by downregulating lipid synthesis-related proteins, including SREBP-1C and FAS. These findings suggest that sea cucumber collagen peptides may have potential applications in anti-obesity and anti-hepatic steatosis interventions.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"33 ","pages":"Article 103472"},"PeriodicalIF":8.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145922378","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}

引用次数: 0

Exploring the influence of vacuum distillation on volatile profile and sensory characteristics of Rice-flavor baijiu 探讨真空蒸馏对米味白酒挥发特性和感官特性的影响

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-01 DOI: 10.1016/j.fochx.2025.103432

Dongqing Ye , Xiaomin Zang , Qing Du , Chunyu Qin , Ying Yang , Qun Li , Jiemin Li , Shenxi Chen , Ruijie Wan , Jian Sun , Long Zhang , Xiaochuan Huang

This study assessed the effects of vacuum distillation (0.2, 0.4, 0.6, 0.8 atm) versus atmospheric distillation on Rice-flavor Baijiu. Distillation time was maximally reduced by 33.78 % at 0.6 atm without reducing yield. Fifty-four VOCs were identified, nineteen and thirteen with OAVs >1 in high alcohol (HAR) and low-alcohol (LAR) raw Baijiu samples, respectively. Branched-chain alcohols exhibited negative pressure correlation, whereas aromatic alcohols showed positive correlation. Short-chain esters fluctuated in HAR but correlated positively in LAR, while long-chain esters exhibited the reverse pattern. Integrated analysis of total acid/ester content, and total OAVs of desirable and undesirable compounds identified 0.6 and 0.8 atm as the optimal pressure. HAR and LAR fractions distilled at 0.6 and 0.8 atm exhibited floral, fruity, and sweet via ester correlations, while 0.2 and 0.4 atm fractions developed solvent from branched-chain alcohols. The results elucidate volatile behavior characteristics under varying vacuum conditions, guiding optimization in Rice-flavor Baijiu production.

研究了真空蒸馏（0.2、0.4、0.6、0.8 atm）与常压蒸馏对米香白酒的影响。在0.6 atm条件下，蒸馏时间最大缩短33.78%，且不降低收率。在高酒精（HAR）和低酒精（LAR）原料白酒样品中分别鉴定出54种挥发性有机化合物，其中19种和13种为OAVs >；1。支链醇的压力呈负相关，芳香醇的压力呈正相关。短链酯类在HAR中波动，在LAR中正相关，而长链酯类则相反。综合分析总酸/酯含量、理想化合物和不理想化合物的总oav，确定0.6和0.8 atm为最佳压力。在0.6和0.8 atm蒸馏的HAR和LAR馏分通过酯相关关系表现出花香、果味和甜味，而0.2和0.4 atm馏分则从支链醇中产生溶剂。研究结果阐明了不同真空条件下大米香型白酒的挥发特性，指导了大米香型白酒生产工艺的优化。

{"title":"Exploring the influence of vacuum distillation on volatile profile and sensory characteristics of Rice-flavor baijiu","authors":"Dongqing Ye , Xiaomin Zang , Qing Du , Chunyu Qin , Ying Yang , Qun Li , Jiemin Li , Shenxi Chen , Ruijie Wan , Jian Sun , Long Zhang , Xiaochuan Huang","doi":"10.1016/j.fochx.2025.103432","DOIUrl":"10.1016/j.fochx.2025.103432","url":null,"abstract":"<div><div>This study assessed the effects of vacuum distillation (0.2, 0.4, 0.6, 0.8 atm) versus atmospheric distillation on <em>Rice-flavor Baijiu</em>. Distillation time was maximally reduced by 33.78 % at 0.6 atm without reducing yield. Fifty-four VOCs were identified, nineteen and thirteen with OAVs >1 in high alcohol (<strong>HAR</strong>) and low-alcohol (<strong>LAR</strong>) raw <em>Baijiu</em> samples, respectively. Branched-chain alcohols exhibited negative pressure correlation, whereas aromatic alcohols showed positive correlation. Short-chain esters fluctuated in <strong>HAR</strong> but correlated positively in <strong>LAR</strong>, while long-chain esters exhibited the reverse pattern. Integrated analysis of total acid/ester content, and total OAVs of desirable and undesirable compounds identified 0.6 and 0.8 atm as the optimal pressure. <strong>HAR</strong> and <strong>LAR</strong> fractions distilled at 0.6 and 0.8 atm exhibited <em>floral</em>, <em>fruity</em>, and <em>sweet</em> via ester correlations, while 0.2 and 0.4 atm fractions developed <em>solvent</em> from branched-chain alcohols. The results elucidate volatile behavior characteristics under varying vacuum conditions, guiding optimization in <em>Rice-flavor Baijiu</em> production.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"33 ","pages":"Article 103432"},"PeriodicalIF":8.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921415","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}

引用次数: 0

Innovative research of xian-Ling-Gu-bao herbal residue in regulating soluble carbon-to-nitrogen ratio to promote the growth and nutritional quality of Pleurotus ostreatus: A metabolomics and gut microbiota perspective 仙灵骨宝药渣调节平菇可溶性碳氮比促进平菇生长和营养品质的创新研究：代谢组学和肠道菌群的视角

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-01 DOI: 10.1016/j.fochx.2025.103467

Zefen Zhu , Huixin Li , Zhengfang Qi , Qin Cen , Xuefeng Zeng , Yichun Sun

This study evaluated the cultivation of Pleurotus ostreatus on a composite substrate consisting of Xin-Ling-Gu-Bao herbal residue (XLGB) and sauce-flavor Baijiu lees (SFL), both agro-industrial by-products rich in lignocellulose and bioactive compounds. The soluble carbon-to‑nitrogen ratio (SC/N) of the substrate showed a strong positive correlation with fungal growth (r = 0.89, p < 0.001). A formulation containing 50 % XLGB and 50 % SFL significantly enhanced lignocellulolytic enzyme activity, producing 520.28 g of mushrooms across three flushes, resulting in a biological efficiency of 148.65 %. This was 14.12 % and 43.78 % higher than the efficiency achieved with the control and traditional substrates, respectively. This substrate also facilitated the transfer of flavonoids and phenolics into the fruiting bodies and increased the abundance of beneficial bacteria during in vitro fermentation. Overall, these findings demonstrate an efficient, low-cost cultivation strategy for Pleurotus ostreatus and highlight the high-value, eco-friendly utilization of agro-industrial residues.

本研究以富含木质纤维素和生物活性物质的农工业副产物——新灵古保药渣（XLGB）和酱味白酒酒糟（SFL）为基质，研究了在复合基质上培养平菇的效果。底物的可溶性碳氮比（SC/N）与真菌生长呈强正相关（r = 0.89, p < 0.001）。含有50% XLGB和50% SFL的配方显著提高了木质纤维素水解酶的活性，三次冲洗产生520.28 g蘑菇，生物效率为148.65%。与对照和传统基质相比，效率分别提高了14.12%和43.78%。该底物还促进了黄酮和酚类物质向子实体的转移，并增加了体外发酵过程中有益菌的丰度。综上所述，这些研究结果表明了一种高效、低成本的平菇栽培策略，并强调了工农业废弃物的高价值、生态利用。

{"title":"Innovative research of xian-Ling-Gu-bao herbal residue in regulating soluble carbon-to-nitrogen ratio to promote the growth and nutritional quality of Pleurotus ostreatus: A metabolomics and gut microbiota perspective","authors":"Zefen Zhu , Huixin Li , Zhengfang Qi , Qin Cen , Xuefeng Zeng , Yichun Sun","doi":"10.1016/j.fochx.2025.103467","DOIUrl":"10.1016/j.fochx.2025.103467","url":null,"abstract":"<div><div>This study evaluated the cultivation of <em>Pleurotus ostreatus</em> on a composite substrate consisting of Xin-Ling-Gu-Bao herbal residue (XLGB) and sauce-flavor Baijiu lees (SFL), both agro-industrial by-products rich in lignocellulose and bioactive compounds. The soluble carbon-to‑nitrogen ratio (SC/N) of the substrate showed a strong positive correlation with fungal growth (<em>r</em> = 0.89, <em>p</em> < 0.001). A formulation containing 50 % XLGB and 50 % SFL significantly enhanced lignocellulolytic enzyme activity, producing 520.28 g of mushrooms across three flushes, resulting in a biological efficiency of 148.65 %. This was 14.12 % and 43.78 % higher than the efficiency achieved with the control and traditional substrates, respectively. This substrate also facilitated the transfer of flavonoids and phenolics into the fruiting bodies and increased the abundance of beneficial bacteria during <em>in vitro</em> fermentation. Overall, these findings demonstrate an efficient, low-cost cultivation strategy for <em>Pleurotus ostreatus</em> and highlight the high-value, eco-friendly utilization of agro-industrial residues.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"33 ","pages":"Article 103467"},"PeriodicalIF":8.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921862","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}

引用次数: 0

Integrated intelligent sensory and metabolomics elucidate the changes in sensory quality and metabolic profile during post-ripening of ‘Cuixiang’ kiwifruit 综合智能感官和代谢组学研究了翠香猕猴桃成熟后感官品质和代谢特征的变化

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-01 DOI: 10.1016/j.fochx.2026.103497

Shihan Bao , Xinyi Li , Guoqiang Zhang , Runting Han , Yongwu Li , Xiangyu Sun , Tingting Ma

The evolution of sensory qualities, volatile and non-volatile metabolites of ‘Cuixiang’ kiwifruit during post-ripening were analyzed. Both human and intelligent sensory evaluation revealed that at 20 ± 1 °C and 90 % relative humidity, the color, taste, texture and aroma of ‘Cuixiang’ peaked at 11 d of post-ripening, signifying its best consumption window period. Volatile metabolomic indicated that the loss of greenness odour persisted throughout the post-ripening period, manifesting as a sharp decline in isobutyl isovalerate, 2,6-dimethyl-5-heptenal, E-3-hexenyl acetate and 2-nonanol, while the contents of benzyl benzoate, 3(2H)-furanone-4-methoxy-2,5-dimethyl, methyl methacrylate, methyl benzoate, methyl hexanoate and methyl caprate significantly increased, contributing to the richness of fruity, sweet and floral aroma. Totally 238 differentially accumulating metabolites were identified by non-volatile metabolomic. Key metabolites responsible for the multiple changes during post-ripening were screened, including elevated sugar-acid ratios, amino acid and lipid degradation, total phenol accumulation, and the initial rise followed by a decline in terpenoid content.

分析了翠香猕猴桃成熟后感官品质、挥发性和非挥发性代谢物的演变。人工和智能感官评价结果表明，在20±1℃和90%相对湿度条件下，“翠香”的颜色、口感、质地和香气在成熟后11 d达到峰值，为最佳食用窗口期。挥发性代谢组学表明，绿香味的丧失持续到成熟后，表现为异戊酸异丁酯、2,6-二甲基-5-庚烯醛、e- 3-乙酸己烯酯和2-壬醇含量急剧下降，而苯甲酯、3(2H)-呋喃酮-4-甲氧基-2,5-二甲基、甲基丙烯酸甲酯、苯甲酯、己酸甲酯和癸酸甲酯含量显著增加，使果香、甜味和花香更加丰富。通过非挥发性代谢组学鉴定出238种差异积累代谢物。筛选了导致成熟后多种变化的关键代谢物，包括糖酸比升高、氨基酸和脂质降解、总酚积累以及萜类含量先上升后下降。

{"title":"Integrated intelligent sensory and metabolomics elucidate the changes in sensory quality and metabolic profile during post-ripening of ‘Cuixiang’ kiwifruit","authors":"Shihan Bao , Xinyi Li , Guoqiang Zhang , Runting Han , Yongwu Li , Xiangyu Sun , Tingting Ma","doi":"10.1016/j.fochx.2026.103497","DOIUrl":"10.1016/j.fochx.2026.103497","url":null,"abstract":"<div><div>The evolution of sensory qualities, volatile and non-volatile metabolites of ‘Cuixiang’ kiwifruit during post-ripening were analyzed. Both human and intelligent sensory evaluation revealed that at 20 ± 1 °C and 90 % relative humidity, the color, taste, texture and aroma of ‘Cuixiang’ peaked at 11 d of post-ripening, signifying its best consumption window period. Volatile metabolomic indicated that the loss of greenness odour persisted throughout the post-ripening period, manifesting as a sharp decline in isobutyl isovalerate, 2,6-dimethyl-5-heptenal, <em>E</em>-3-hexenyl acetate and 2-nonanol, while the contents of benzyl benzoate, 3(2H)-furanone-4-methoxy-2,5-dimethyl, methyl methacrylate, methyl benzoate, methyl hexanoate and methyl caprate significantly increased, contributing to the richness of fruity, sweet and floral aroma. Totally 238 differentially accumulating metabolites were identified by non-volatile metabolomic. Key metabolites responsible for the multiple changes during post-ripening were screened, including elevated sugar-acid ratios, amino acid and lipid degradation, total phenol accumulation, and the initial rise followed by a decline in terpenoid content.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"33 ","pages":"Article 103497"},"PeriodicalIF":8.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145922281","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}

引用次数: 0

Impact of reduced pancreatin and bile on Fe and Zn bioaccessibility assessment using the INFOGEST in vitro digestion method with stable isotopic labelling 用稳定同位素标记的INFOGEST体外消化法评价胰酶和胆汁减少对铁和锌生物可及性的影响

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-01 DOI: 10.1016/j.fochx.2026.103483

Alexandre Minami Fioroto , Molly Muleya , Lolita Wilson , Kaja Kristensen , Ruth Price , David A. Gray , Eduardo Purgatto , Elizabeth H. Bailey

In a previously proposed stable isotope approach based on the INFOGEST protocol, pancreatin and bile amounts were reduced due to their high mineral content, which interferes with Fe and Zn measurements. The present study examined the impact of reagent reduction on macronutrient digestibility and, consequently, mineral release in ten food samples. Macronutrient digestibility was higher under INFOGEST conditions. However, Fe and Zn solubility were not consistently modified across matrices, although, a general trend of increased solubility was observed in the standard INFOGEST method. Fe solubility increased by 64–91 % in cereals, beans, and nuts but decreased by 48 % in sweet potato. Similarly, Zn solubility increased by 11–75 % in oats, nuts, and leafy vegetables, while it decreased by 18–64 % in potatoes and beans. Overall, the influence of enzymatic action and background minerals could not be isolated, thus standardisation of the INFOGEST method for mineral bioaccessibility assessment is urgently needed.

在先前提出的基于INFOGEST协议的稳定同位素方法中，胰酶和胆汁的量由于其高矿物质含量而减少，这会干扰铁和锌的测量。本研究考察了试剂减少对10种食品样品中常量营养素消化率和矿物质释放的影响。在INFOGEST条件下，宏量营养素消化率较高。然而，铁和锌的溶解度并没有一致地改变基质，尽管在标准的INFOGEST方法中观察到溶解度增加的总体趋势。铁的溶解度在谷物、豆类和坚果中增加了64 - 91%，但在甘薯中减少了48%。同样，锌在燕麦、坚果和叶类蔬菜中的溶解度增加了11 - 75%，而在土豆和豆类中则下降了18 - 64%。总的来说，酶作用和背景矿物质的影响无法分离，因此迫切需要对INFOGEST矿物质生物可及性评价方法进行标准化。

{"title":"Impact of reduced pancreatin and bile on Fe and Zn bioaccessibility assessment using the INFOGEST in vitro digestion method with stable isotopic labelling","authors":"Alexandre Minami Fioroto , Molly Muleya , Lolita Wilson , Kaja Kristensen , Ruth Price , David A. Gray , Eduardo Purgatto , Elizabeth H. Bailey","doi":"10.1016/j.fochx.2026.103483","DOIUrl":"10.1016/j.fochx.2026.103483","url":null,"abstract":"<div><div>In a previously proposed stable isotope approach based on the INFOGEST protocol, pancreatin and bile amounts were reduced due to their high mineral content, which interferes with Fe and Zn measurements. The present study examined the impact of reagent reduction on macronutrient digestibility and, consequently, mineral release in ten food samples. Macronutrient digestibility was higher under INFOGEST conditions. However, Fe and Zn solubility were not consistently modified across matrices, although, a general trend of increased solubility was observed in the standard INFOGEST method. Fe solubility increased by 64–91 % in cereals, beans, and nuts but decreased by 48 % in sweet potato. Similarly, Zn solubility increased by 11–75 % in oats, nuts, and leafy vegetables, while it decreased by 18–64 % in potatoes and beans. Overall, the influence of enzymatic action and background minerals could not be isolated, thus standardisation of the INFOGEST method for mineral bioaccessibility assessment is urgently needed.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"33 ","pages":"Article 103483"},"PeriodicalIF":8.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145922288","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}

引用次数: 0

Enhancing natto quality by co-fermentation with Pediococcus pentosaceus PP04 and Bacillus velezensis BV702: Nattokinase activity, nutritional profile, and flavor characteristics 纳豆激酶活性、营养特性和风味特性研究：纳豆球菌PP04和芽孢杆菌BV702共发酵提高纳豆品质

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-01 DOI: 10.1016/j.fochx.2025.103430

Yin Feng , Yuexin Gao , Linlin Cui , Jiale Feng , Yuling Fan , Yue Zhang , Xinzhu Wang , Yuxuan Ma , Yu Wang , Bo Nan , Xia Li , Yuhua Wang

Bacillus spp. are the main nattokinase (NK) producers, but monoculture fermentation often causes an unpleasant ammoniacal odor. This study first selected B. velezensis BV702 as a starter strain based on NK activity and sensory evaluation, and then introduced probiotic Pediococcus pentosaceus PP04 for co-fermentation to improve natto quality. The results demonstrated that under optimal conditions (strain ratio 1:2 [PP04:BV702], inoculation amount 5 %, fermentation temperature 37 °C, time 24 h), NK activity (3050 U/g) and sensory scores of natto were significantly enhanced. Mixed fermentation increased the essential amino acid content (582.79 mg/100 g) while reducing bitter amino acids. Volatilomics analysis revealed elevated levels of esters and characteristic flavor compounds (e.g., acetylpyrazine and 2-ethyl-3,5-dimethylpyrazine) in co-fermented natto. Notably, fruity, sweet, and nutty flavors intensified, whereas fatty and waxy odors diminished. This study provides insights into probiotic applications in natto production.

芽孢杆菌是纳豆激酶（NK）的主要生产者，但单培养发酵经常引起令人不快的氨气味。本研究首先通过NK活性和感官评价，选择B. velezensis BV702作为发酵菌，然后引入益生菌peococcus pentosaceus PP04进行共发酵，以提高纳豆品质。结果表明，在菌株比1:2 [PP04:BV702]、接种量5%、发酵温度37℃、发酵时间24 h的最佳条件下，纳豆的NK活性（3050 U/g）和感官评分显著提高。混合发酵提高了必需氨基酸含量（582.79 mg/100 g），降低了苦味氨基酸含量。挥发性分析显示，共发酵纳豆中的酯类和特征风味化合物（如乙酰吡嗪和2-乙基-3,5-二甲基吡嗪）水平升高。值得注意的是，水果味、甜味和坚果味增强了，而脂肪味和蜡味减弱了。这项研究为益生菌在纳豆生产中的应用提供了见解。

{"title":"Enhancing natto quality by co-fermentation with Pediococcus pentosaceus PP04 and Bacillus velezensis BV702: Nattokinase activity, nutritional profile, and flavor characteristics","authors":"Yin Feng , Yuexin Gao , Linlin Cui , Jiale Feng , Yuling Fan , Yue Zhang , Xinzhu Wang , Yuxuan Ma , Yu Wang , Bo Nan , Xia Li , Yuhua Wang","doi":"10.1016/j.fochx.2025.103430","DOIUrl":"10.1016/j.fochx.2025.103430","url":null,"abstract":"<div><div><em>Bacillus</em> spp. are the main nattokinase (NK) producers, but monoculture fermentation often causes an unpleasant ammoniacal odor. This study first selected <em>B. velezensis</em> BV702 as a starter strain based on NK activity and sensory evaluation, and then introduced probiotic <em>Pediococcus pentosaceus</em> PP04 for co-fermentation to improve natto quality. The results demonstrated that under optimal conditions (strain ratio 1:2 [PP04:BV702], inoculation amount 5 %, fermentation temperature 37 °C, time 24 h), NK activity (3050 U/g) and sensory scores of natto were significantly enhanced. Mixed fermentation increased the essential amino acid content (582.79 mg/100 g) while reducing bitter amino acids. Volatilomics analysis revealed elevated levels of esters and characteristic flavor compounds (e.g., acetylpyrazine and 2-ethyl-3,5-dimethylpyrazine) in co-fermented natto. Notably, fruity, sweet, and nutty flavors intensified, whereas fatty and waxy odors diminished. This study provides insights into probiotic applications in natto production.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"33 ","pages":"Article 103430"},"PeriodicalIF":8.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921417","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}

引用次数: 0

The effect of low-voltage electrostatic field combined with Allium mongolicum regel on the quality and protein stability of frozen sheep liver 低压静电场联合沙葱对冷冻羊肝品质及蛋白质稳定性的影响

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-01 DOI: 10.1016/j.fochx.2025.103451

Jin Li , Shulei Ma , Jiaxin Bai , Tungalag Dong , Xueyan Yun

Freezing extends sheep liver shelf life but compromises quality via ice crystals, an issue exacerbated by its honeycomb microstructure. While low-voltage electrostatic field (LVEF) freezing refines ice crystals and Allium mongolicum Regel (AMR) juice offers polyphenol-based cryoprotection, their synergy is unreported. This study aimed to evaluate the synergistic effect of combining LVEF with AMR juice treatment, assessing its impact on the quality and protein stability of cooked sheep liver during 30 days of frozen storage at −20 °C. Results showed a 35.71 % shorter thawing time, improved water-holding capacity, and preserved protein structure, indicated by the highest α-helix content and the lowest carbonyl content, alongside suppressed microbial growth, lipid oxidation (TBARS), and total volatile base nitrogen (TVB-N) accumulation (P < 0.05). These findings demonstrate that the LVEF-AMR synergy offers a novel natural strategy for advancing non-thermal food preservation and enhancing the high-value utilization of sheep by-products.

冷冻可以延长羊肝的保质期，但由于其蜂窝状的微观结构而导致冰晶的形成，影响了羊肝的质量。虽然低压静电场（LVEF）冷冻精炼了冰晶，而蒙古葱（AMR）汁提供了基于多酚的冷冻保护，但它们的协同作用尚未报道。本研究旨在评估LVEF与AMR汁处理联合使用的协同效应，评估其对熟羊肝在- 20°C冷冻保存30天的质量和蛋白质稳定性的影响。结果表明，解冻时间缩短了35.71%，保水能力得到改善，蛋白质结构得到保存，α-螺旋含量最高，羰基含量最低，微生物生长、脂质氧化（TBARS）和总挥发性碱氮（TVB-N）积累得到抑制（P < 0.05）。这些发现表明，LVEF-AMR协同作用为促进非热食品保存和提高羊副产品的高价值利用提供了一种新的自然策略。

{"title":"The effect of low-voltage electrostatic field combined with Allium mongolicum regel on the quality and protein stability of frozen sheep liver","authors":"Jin Li , Shulei Ma , Jiaxin Bai , Tungalag Dong , Xueyan Yun","doi":"10.1016/j.fochx.2025.103451","DOIUrl":"10.1016/j.fochx.2025.103451","url":null,"abstract":"<div><div>Freezing extends sheep liver shelf life but compromises quality via ice crystals, an issue exacerbated by its honeycomb microstructure. While low-voltage electrostatic field (LVEF) freezing refines ice crystals and <em>Allium mongolicum Regel</em> (AMR) juice offers polyphenol-based cryoprotection, their synergy is unreported. This study aimed to evaluate the synergistic effect of combining LVEF with AMR juice treatment, assessing its impact on the quality and protein stability of cooked sheep liver during 30 days of frozen storage at −20 °C. Results showed a 35.71 % shorter thawing time, improved water-holding capacity, and preserved protein structure, indicated by the highest α-helix content and the lowest carbonyl content, alongside suppressed microbial growth, lipid oxidation (TBARS), and total volatile base nitrogen (TVB-N) accumulation (<em>P</em> < 0.05). These findings demonstrate that the LVEF-AMR synergy offers a novel natural strategy for advancing non-thermal food preservation and enhancing the high-value utilization of sheep by-products.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"33 ","pages":"Article 103451"},"PeriodicalIF":8.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921859","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}

引用次数: 0

Changes in the rheology and aggregation behavior of wheat glutenin and gliadin mediated by low-sodium salt 低钠盐对小麦谷蛋白和麦胶蛋白流变学和聚集行为的影响

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-01 DOI: 10.1016/j.fochx.2025.103439

Xiaohua Wang , Jinshui Wang , Xia Zhang , Ying Liang , Zhen Li , Zhilu Ai

Reducing sodium in cereal-based foods without reducing quality is still a major challenge, largely because the mechanistic role of salt substitutes in modulating key gluten components is unclear. This study aimed to decipher the distinct responses of glutenin (Glu) and gliadin (Gli) to low-sodium salt (LSS). By analysis, we demonstrated that LSS improved elasticity, tensile resistance and strain-hardening ability of Glu. Size-exclusion chromatography and fluorescence spectroscopy revealed that aggregation and hydrophobic exposure were promoted in Glu. Atomic force microscopy visualized the formation of larger Glu aggregates, while LF-¹H NMR indicated a more tightly hydrated protein network. In contrast, Gli exhibited weaker structural and functional changes. In short, the efficacy of LSS was not uniform but structurally selective: it primarily targeted and reinforced Glu network due to Glu's unique polymeric structure, which was highly sensitive to ionic environment. This work provided mechanistic foundation for the rational design of sodium-reduced cereal products.

在不降低质量的情况下减少谷类食品中的钠仍然是一个重大挑战，主要是因为盐替代品在调节关键麸质成分中的机制作用尚不清楚。本研究旨在揭示谷蛋白（Glu）和麦胶蛋白（Gli）对低钠盐（LSS）的不同反应。通过分析，我们发现LSS提高了Glu的弹性、抗拉性能和应变硬化能力。尺寸排斥色谱和荧光光谱分析表明，Glu的聚集和疏水暴露均有促进作用。原子力显微镜观察到形成了更大的Glu聚集体，而LF-1H NMR显示了一个更紧密的水合蛋白网络。而Gli则表现出较弱的结构和功能变化。总之，LSS的作用不是均匀的，而是具有结构选择性的：由于Glu独特的聚合物结构，对离子环境高度敏感，LSS主要靶向和增强Glu网络。本研究为合理设计低钠谷物产品提供了机理依据。

{"title":"Changes in the rheology and aggregation behavior of wheat glutenin and gliadin mediated by low-sodium salt","authors":"Xiaohua Wang , Jinshui Wang , Xia Zhang , Ying Liang , Zhen Li , Zhilu Ai","doi":"10.1016/j.fochx.2025.103439","DOIUrl":"10.1016/j.fochx.2025.103439","url":null,"abstract":"<div><div>Reducing sodium in cereal-based foods without reducing quality is still a major challenge, largely because the mechanistic role of salt substitutes in modulating key gluten components is unclear. This study aimed to decipher the distinct responses of glutenin (Glu) and gliadin (Gli) to low-sodium salt (LSS). By analysis, we demonstrated that LSS improved elasticity, tensile resistance and strain-hardening ability of Glu. Size-exclusion chromatography and fluorescence spectroscopy revealed that aggregation and hydrophobic exposure were promoted in Glu. Atomic force microscopy visualized the formation of larger Glu aggregates, while LF-<sup>1</sup>H NMR indicated a more tightly hydrated protein network. In contrast, Gli exhibited weaker structural and functional changes. In short, the efficacy of LSS was not uniform but structurally selective: it primarily targeted and reinforced Glu network due to Glu's unique polymeric structure, which was highly sensitive to ionic environment. This work provided mechanistic foundation for the rational design of sodium-reduced cereal products.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"33 ","pages":"Article 103439"},"PeriodicalIF":8.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921937","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}

引用次数: 0