Pub Date : 2026-02-01DOI: 10.1016/j.fochx.2026.103602
Jiao Liu , Farah Zaaboul , Yanling Cheng , Ruizhi Yang , Luping Zhao
The present study was designed to determine the composition, emulsion properties and microencapsulation efficiency of Zanthoxylum oil bodies (ZOBs) at pH values of 6.3 and 11.0, employing soy protein isolate (SPI) and maltodextrin (MD) as wall materials. The findings indicated that pH 11.0-ZOBs exhibited improved emulsion stability and encapsulation efficiency was higher compared to pH 6.3-ZOBs. Across pH 11.0 and pH 6.3, the optimal SPI:MD ratios (1:3 and 1:4, respectively) resulted in increased encapsulation yields (86.83% and 81.58%, respectively) and the least surface oil. The combined effects of pH and wall material composition significantly affected emulsion stability, particle size and solubility (p < 0.05) with pH 11.0-ZOBs showing the greatest thermal and oxidative stability. Such correlations verify the significance of pH and wall material optimization for the isolation and microencapsulation OBs, providing insights to enhance the stability and functionality of encapsulated oils.
{"title":"Development and characterization of Zanthoxylum bungeanum seed kernel oil bodies with maltodextrin-soy protein isolate complex","authors":"Jiao Liu , Farah Zaaboul , Yanling Cheng , Ruizhi Yang , Luping Zhao","doi":"10.1016/j.fochx.2026.103602","DOIUrl":"10.1016/j.fochx.2026.103602","url":null,"abstract":"<div><div>The present study was designed to determine the composition, emulsion properties and microencapsulation efficiency of Zanthoxylum oil bodies (ZOBs) at pH values<!--> <!-->of 6.3 and 11.0, employing soy protein isolate (SPI) and maltodextrin (MD) as wall materials. The findings indicated that pH 11.0-ZOBs exhibited improved emulsion stability and encapsulation efficiency was higher compared to pH 6.3-ZOBs. Across pH 11.0 and pH 6.3, the optimal SPI:MD ratios (1:3 and<!--> <!-->1:4, respectively) resulted in increased encapsulation yields (86.83% and 81.58%, respectively) and the least surface oil. The combined effects of pH and wall material composition significantly affected emulsion stability, particle size<!--> <!-->and solubility (<em>p < 0.05</em>) with pH 11.0-ZOBs showing the greatest thermal and oxidative stability. Such correlations verify the significance of pH and wall material optimization for the isolation and microencapsulation OBs, providing insights to enhance the stability and functionality<!--> <!-->of encapsulated oils.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103602"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075611","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.2026.103596
Youzhi Zhao , Fengxian Qin , Yanzhuo Liu , Naiqun Zhao , Mingjie Hu , Liankui Wen , Xinyao Liu , Zhitong Wang
This study investigated how high hydrostatic pressure (HHP) modulates the structural and functional properties of whey protein isolate (WPI) complexes with Malvidin-3-O-6-[acrylic acid-(2-hydroxy,4-carboxy-cyclohexanol) ester]-guaiacol (MV3ACEC). HHP at 350 MPa maximized the binding ratio (78.41 ± 0.94%) and thermal stability (denaturation temperature: 123.76 °C) of WPI-MV3ACEC, while reducing particle size (237 nm) and enhancing system stability (zeta potential: 12.7 mV). Structural analyses revealed HHP-induced conformational changes in WPI-MV3ACEC, including decreased α-helix and increased β-sheet content. Molecular simulations confirmed optimal binding affinity (−7.8 kcal/mol) at 350 MPa, dominated by van der Waals forces. HHP-treated complexes retained antioxidant activity and improved gastrointestinal stability, with MV3ACEC retention reaching 38.17% ± 0.86% post-intestinal digestion. These findings elucidate the binding mechanisms between WPI and MV3ACEC under HHP, providing novel insights for designing functional dairy products.
本文研究了高静水压力（HHP）如何调节乳清分离蛋白（WPI）与马来酸-3- o -6-[丙烯酸-（2-羟基，4-羧基环己醇）酯]-愈创木酚（MV3ACEC）配合物的结构和功能特性。350 MPa的高温高压使WPI-MV3ACEC的结合比（78.41±0.94%）和热稳定性（变性温度：123.76℃）达到最大，同时使WPI-MV3ACEC的粒径减小（237 nm），体系稳定性提高（zeta电位：12.7 mV）。结构分析显示hhp诱导的WPI-MV3ACEC构象发生变化，包括α-螺旋减少和β-薄片含量增加。分子模拟结果表明，在350 MPa下，范德华力主导的结合亲和力为- 7.8 kcal/mol。经hhp处理的复合物保留了抗氧化活性，改善了胃肠道稳定性，肠道消化后MV3ACEC保留率达到38.17%±0.86%。这些发现阐明了HHP下WPI与MV3ACEC的结合机制，为设计功能性乳制品提供了新的见解。
{"title":"High hydrostatic pressure modulation of whey protein-malvidin derivative complexes: Mechanisms, structural changes, and stability","authors":"Youzhi Zhao , Fengxian Qin , Yanzhuo Liu , Naiqun Zhao , Mingjie Hu , Liankui Wen , Xinyao Liu , Zhitong Wang","doi":"10.1016/j.fochx.2026.103596","DOIUrl":"10.1016/j.fochx.2026.103596","url":null,"abstract":"<div><div>This study investigated how high hydrostatic pressure (HHP) modulates the structural and functional properties of whey protein isolate (WPI) complexes with Malvidin-3-O-6-[acrylic acid-(2-hydroxy,4-carboxy-cyclohexanol) ester]-guaiacol (MV3ACEC). HHP at 350 MPa maximized the binding ratio (78.41 ± 0.94%) and thermal stability (denaturation temperature: 123.76 °C) of WPI-MV3ACEC, while reducing particle size (237 nm) and enhancing system stability (zeta potential: 12.7 mV). Structural analyses revealed HHP-induced conformational changes in WPI-MV3ACEC, including decreased α-helix and increased β-sheet content. Molecular simulations confirmed optimal binding affinity (−7.8 kcal/mol) at 350 MPa, dominated by van der Waals forces. HHP-treated complexes retained antioxidant activity and improved gastrointestinal stability, with MV3ACEC retention reaching 38.17% ± 0.86% post-intestinal digestion. These findings elucidate the binding mechanisms between WPI and MV3ACEC under HHP, providing novel insights for designing functional dairy products.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103596"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075619","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.2026.103490
Seyed Mohammad Ali Ebnetorab , Hamed Ahari , Seid Mahdi Jafari , Maryam Mizani , Seyed Amir Ali Anvar
This study evaluated the effectiveness of pH indicator patches in monitoring the quality of Beluga fish (Huso huso) stored at 4 °C for 3, 7, and 14 days, assessing changes in chemical, microbial, and sensory properties. Three polymer solutions (G0, G1, G2) were used to create nanofibrous patches via electrospinning. The fish were stored, and chemical analyses (peroxide value (PV) and total volatile basic nitrogen (TVB-N)), sensory evaluation (texture, color, odor), and microbial counts (psychrophilic and thermophilic bacteria) were conducted. On day 3, G0 and G1 exhibited clearer color changes compared to G2, with G1 showing sharper shifts. By day 14, G0 and G1 exhibited a slight decrease in the a* value, whereas G2 showed greater variation. PV and TVB-N increased significantly, indicating oxidative spoilage and protein degradation. Sensory evaluation revealed a decline in color, odor, texture, and acceptability. The pH-sensitive patches effectively monitored fish quality, but further optimization is needed.
{"title":"Monitoring the quality of Beluga fish (Huso huso) during cold storage using pH indicator patches: a comprehensive evaluation of chemical, microbial, and sensory changes","authors":"Seyed Mohammad Ali Ebnetorab , Hamed Ahari , Seid Mahdi Jafari , Maryam Mizani , Seyed Amir Ali Anvar","doi":"10.1016/j.fochx.2026.103490","DOIUrl":"10.1016/j.fochx.2026.103490","url":null,"abstract":"<div><div>This study evaluated the effectiveness of pH indicator patches in monitoring the quality of Beluga fish (<em>Huso huso</em>) stored at 4 °C for 3, 7, and 14 days, assessing changes in chemical, microbial, and sensory properties. Three polymer solutions (G0, G1, G2) were used to create nanofibrous patches via electrospinning. The fish were stored, and chemical analyses (peroxide value (PV) and total volatile basic nitrogen (TVB-N)), sensory evaluation (texture, color, odor), and microbial counts (psychrophilic and thermophilic bacteria) were conducted. On day 3, G0 and G1 exhibited clearer color changes compared to G2, with G1 showing sharper shifts. By day 14, G0 and G1 exhibited a slight decrease in the a* value, whereas G2 showed greater variation. PV and TVB-N increased significantly, indicating oxidative spoilage and protein degradation. Sensory evaluation revealed a decline in color, odor, texture, and acceptability. The pH-sensitive patches effectively monitored fish quality, but further optimization is needed.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103490"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075634","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.2026.103566
Chen Chen , Pan Zhang , Yuqian Wei , Xiaoyue Liang , Le Wang , Xizhe Fu , Jian Zhang , Yue Zhao
Drying critically impacts protein structure and function. Sea buckthorn peptide industrialization is challenged by preserving structural integrity and bioactivity during drying, as thermal and mechanical stresses alter protein properties and flavor. Systematic comparisons of drying methods for sea buckthorn protein hydrolysates are lacking. This study evaluated vacuum freeze-drying (VFD), Spray-drying (SD), and microwave vacuum drying (MVD) effects on sea buckthorn protein hydrolysates (SBP) structure, antioxidant capacity, and flavor. VFD-SBP demonstrates exceptional antioxidant properties (DPPH and ABTS radical scavenging rates of 72.34 ± 4.32% and 81.56 ± 2.99%), augmented amino acid retention capabilities, and enhanced thermal stability, respectively. SD-SBP possessed richer volatiles with a roasted nutty aroma, while VFD-SBP better preserved heat-sensitive flavors, yielding a pea-like odor. In contrast to prior studies limited to single methods or parameters, this work provides a comprehensive multidimensional comparison, and offers theoretical support for the high-value utilization of sea buckthorn protein hydrolysates in functional foods and nutraceuticals.
{"title":"Different drying methods drive divergent quality profiles in sea buckthorn protein hydrolysates: antioxidant preservation versus aroma complexity","authors":"Chen Chen , Pan Zhang , Yuqian Wei , Xiaoyue Liang , Le Wang , Xizhe Fu , Jian Zhang , Yue Zhao","doi":"10.1016/j.fochx.2026.103566","DOIUrl":"10.1016/j.fochx.2026.103566","url":null,"abstract":"<div><div>Drying critically impacts protein structure and function. Sea buckthorn peptide industrialization is challenged by preserving structural integrity and bioactivity during drying, as thermal and mechanical stresses alter protein properties and flavor. Systematic comparisons of drying methods for sea buckthorn protein hydrolysates are lacking. This study evaluated vacuum freeze-drying (VFD), Spray-drying (SD), and microwave vacuum drying (MVD) effects on sea buckthorn protein hydrolysates (SBP) structure, antioxidant capacity, and flavor. VFD-SBP demonstrates exceptional antioxidant properties (DPPH and ABTS radical scavenging rates of 72.34 ± 4.32% and 81.56 ± 2.99%), augmented amino acid retention capabilities, and enhanced thermal stability, respectively. SD-SBP possessed richer volatiles with a roasted nutty aroma, while VFD-SBP better preserved heat-sensitive flavors, yielding a pea-like odor. In contrast to prior studies limited to single methods or parameters, this work provides a comprehensive multidimensional comparison, and offers theoretical support for the high-value utilization of sea buckthorn protein hydrolysates in functional foods and nutraceuticals.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103566"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075557","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.2026.103533
Haohan Wang , Lili Yin , Wenxin Liao , Heling Fan , Xiaoyang Cai , Abdul Waheed , Syed Majid Rasheed , Yayi Qu , Min Li
Turmeric (Curcuma longa L.) is a popular natural food ingredient worldwide, known for its remarkable antioxidant, anticancer, and cardiovascular protective properties. It holds significant economic value and is an important crop in many tropical and subtropical countries. Sichuan, China, is a historical and primary cultivation region for turmeric, with a cultivation history spanning over a thousand years. However, the local turmeric market has been greatly impacted by imported turmeric, and the crop is also prone to diseases that can reduce yield. As a result, local farmers in Shuangliu have shown decreasing interest in cultivating turmeric. To address this issue, our research team analyzed the HBS turmeric cultivar, which has been selectively bred in the Shuangliu region for years, and compared it with the mainstream Chinese cultivar, CJH. Both cultivars have their respective advantages in terms of yield and quality: CJH has higher curcumin and essential oil content, while HBS has a significantly higher yield. Widely targeted metabolomics analysis was conducted using both liquid chromatograph-mass spectrometer (LC-MS) and gas chromatograph-mass spectrometer (GC–MS) platforms. The LC-MS platform detected 2206 compounds, and the GC–MS platform detected 1521 compounds. The major differential compounds between the two cultivars were found in categories such as diphenylheptanes, gingerols, flavonols, tannins, and terpenoids. Compared to CJH, HBS showed a higher concentration of gingerols and tannins. Additionally, HBS had a flavor profile that leaned more toward sweet, fruity, and green notes, with a milder spicy taste, making it more palatable. Based on these findings, HBS exhibits substantial potential for food and health product development and can be cultivated as food use instead of medicinal use. This research is of great significance for the development of turmeric in Sichuan, as well as for improving the economic income of local farmers. Furthermore, it lays an important foundation for the future breeding of food use turmeric varieties.
姜黄（Curcuma longa L.）是一种全球流行的天然食品成分，以其卓越的抗氧化、抗癌和心血管保护特性而闻名。它具有重要的经济价值，是许多热带和亚热带国家的重要作物。中国四川是历史悠久的姜黄主产区，有着上千年的栽培历史。然而，当地的姜黄市场受到进口姜黄的极大影响，而且作物也容易出现减产的疾病。因此，双流当地农民对种植姜黄的兴趣逐渐下降。为解决这一问题，课题组对在双流地区选育多年的HBS姜黄品种进行了分析，并与中国主流品种CJH进行了比较。两个品种在产量和品质上各有优势：CJH姜黄素和精油含量较高，HBS产量显著高于CJH。采用液相色谱-质谱（LC-MS）和气相色谱-质谱（GC-MS）平台进行广泛靶向代谢组学分析。LC-MS平台检测到2206种化合物，GC-MS平台检测到1521种化合物。两个品种之间的主要差异化合物是二苯基庚烷、姜辣素、黄酮醇、单宁和萜类化合物。与CJH相比，HBS显示出更高的姜辣素和单宁浓度。此外，哈佛商学院的口味特征更倾向于甜味、水果味和绿色调，辛辣味较轻，使其更美味。基于这些发现，HBS显示出食品和保健产品开发的巨大潜力，可以作为食品用途而不是药用。本研究对发展四川地区的姜黄产业，提高当地农民的经济收入具有重要意义。为今后食用用姜黄品种的选育奠定了重要的基础。
{"title":"Integrated LC-MS and GC–MS based widely targeted metabolomics for characterizing quality traits in a high-yield chinese turmeric cultivar","authors":"Haohan Wang , Lili Yin , Wenxin Liao , Heling Fan , Xiaoyang Cai , Abdul Waheed , Syed Majid Rasheed , Yayi Qu , Min Li","doi":"10.1016/j.fochx.2026.103533","DOIUrl":"10.1016/j.fochx.2026.103533","url":null,"abstract":"<div><div>Turmeric (<em>Curcuma longa</em> L.) is a popular natural food ingredient worldwide, known for its remarkable antioxidant, anticancer, and cardiovascular protective properties. It holds significant economic value and is an important crop in many tropical and subtropical countries. Sichuan, China, is a historical and primary cultivation region for turmeric, with a cultivation history spanning over a thousand years. However, the local turmeric market has been greatly impacted by imported turmeric, and the crop is also prone to diseases that can reduce yield. As a result, local farmers in Shuangliu have shown decreasing interest in cultivating turmeric. To address this issue, our research team analyzed the HBS turmeric cultivar, which has been selectively bred in the Shuangliu region for years, and compared it with the mainstream Chinese cultivar, CJH. Both cultivars have their respective advantages in terms of yield and quality: CJH has higher curcumin and essential oil content, while HBS has a significantly higher yield. Widely targeted metabolomics analysis was conducted using both liquid chromatograph-mass spectrometer (LC-MS) and gas chromatograph-mass spectrometer (GC–MS) platforms. The LC-MS platform detected 2206 compounds, and the GC–MS platform detected 1521 compounds. The major differential compounds between the two cultivars were found in categories such as diphenylheptanes, gingerols, flavonols, tannins, and terpenoids. Compared to CJH, HBS showed a higher concentration of gingerols and tannins. Additionally, HBS had a flavor profile that leaned more toward sweet, fruity, and green notes, with a milder spicy taste, making it more palatable. Based on these findings, HBS exhibits substantial potential for food and health product development and can be cultivated as food use instead of medicinal use. This research is of great significance for the development of turmeric in Sichuan, as well as for improving the economic income of local farmers. Furthermore, it lays an important foundation for the future breeding of food use turmeric varieties.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103533"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075631","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.2026.103581
Yang Chen , Jianwen Xie , Run Zhou , Wengxia He , Caiyan Meng , Mengxiao Hui , Yi Deng , Guanhui Liu , Jie Tu
The effects of lactic acid bacteria fermentation, extrusion puffing, and germination on the starch structure, processing properties, and bioactive components of brown rice flour (BRF) were compared. The results showed that the above methods slowed the starch digestibility, lowered the glycemic index (GI), improved processing characteristics, and reduced the content of the antinutritional factor phytic acid. Among them, the fermentation by Pediococcus pentosaceus JS35 and Lactobacillus acidophilus decreased the starch hydrolysis rate C∞ of BRF from 72.36% to 47.23%, reduced the GI value to 51.56. Additionally, the relative crystallinity, gelatinization enthalpy, total starch and phytic acid content of the fermented BRF decreased by 69.72%, 61.36%, 45.01% and 37.33%, respectively. The content of γ-aminobutyric acid and amylose in fermented BRF increased by 195.5% and 108.45%, respectively. These results demonstrated that the fermentation was potential method for the development of whole grain brown rice products and low-GI foods.
{"title":"Improving brown rice quality: Effects of different processing treatments on functionality and nutrition","authors":"Yang Chen , Jianwen Xie , Run Zhou , Wengxia He , Caiyan Meng , Mengxiao Hui , Yi Deng , Guanhui Liu , Jie Tu","doi":"10.1016/j.fochx.2026.103581","DOIUrl":"10.1016/j.fochx.2026.103581","url":null,"abstract":"<div><div>The effects of lactic acid bacteria fermentation, extrusion puffing, and germination on the starch structure, processing properties, and bioactive components of brown rice flour (BRF) were compared. The results showed that the above methods slowed the starch digestibility, lowered the glycemic index (GI), improved processing characteristics, and reduced the content of the antinutritional factor phytic acid. Among them, the fermentation by <em>Pediococcus pentosaceus</em> JS35 and <em>Lactobacillus acidophilus</em> decreased the starch hydrolysis rate C∞ of BRF from 72.36% to 47.23%, reduced the GI value to 51.56. Additionally, the relative crystallinity, gelatinization enthalpy, total starch and phytic acid content of the fermented BRF decreased by 69.72%, 61.36%, 45.01% and 37.33%, respectively. The content of γ-aminobutyric acid and amylose in fermented BRF increased by 195.5% and 108.45%, respectively. These results demonstrated that the fermentation was potential method for the development of whole grain brown rice products and low-GI foods.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103581"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075633","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}
This study aimed to investigate the effect of various sweeteners on the development of Maillard reaction products in wheat cookies. Cookies prepared using pure sugars (fructose, glucose, dextrose, sucrose), maltex, brown cane sugar, coconut sugar, xylitol, erythritol, maple syrup and agave syrup, acacia honey and meadow honey, apricot jam and pumpkin jam and stevia extract were baked at 180 °C for 7, 10 and 13 min. The levels of acrylamide and 5-hydroxymethylfurfural (HMF), as well as color were monitored in these cookies. At 180 °C, acrylamide was detected at all baking times, reaching a final concentration of 592.1 μg/kg up to 2000.3 and 2063.7 μg/kg after 13 min of baking in cookies containing brown cane sugar, which comprises 99.19% sucrose, and coconut sugar i.e. pumpkin jam, respectively. The highest HMF accumulation was a consequence of sucrose replacement with acacia honey and meadow honey. In cookies with sugar alcohols and stevia, HMF was not detected.
{"title":"Effect of alternative sweeteners on acrylamide, HMF and color formation in whole-grain wheat cookies","authors":"Slađana Žilić , Beka Sarić , Danka Milovanović , Aytül Hamzalıoğlu , Valentina Nikolić , Marijana Simić , Vural Gökmen","doi":"10.1016/j.fochx.2026.103600","DOIUrl":"10.1016/j.fochx.2026.103600","url":null,"abstract":"<div><div>This study aimed to investigate the effect of various sweeteners on the development of Maillard reaction products in wheat cookies. Cookies prepared using pure sugars (fructose, glucose, dextrose, sucrose), maltex, brown cane sugar, coconut sugar, xylitol, erythritol, maple syrup and agave syrup, acacia honey and meadow honey, apricot jam and pumpkin jam and stevia extract were baked at 180 °C for 7, 10 and 13 min. The levels of acrylamide and 5-hydroxymethylfurfural (HMF), as well as color were monitored in these cookies. At 180 °C, acrylamide was detected at all baking times, reaching a final concentration of 592.1 μg/kg up to 2000.3 and 2063.7 μg/kg after 13 min of baking in cookies containing brown cane sugar, which comprises 99.19% sucrose, and coconut sugar i.e. pumpkin jam, respectively. The highest HMF accumulation was a consequence of sucrose replacement with acacia honey and meadow honey. In cookies with sugar alcohols and stevia, HMF was not detected.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103600"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075554","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.2026.103585
Naveed Mahmood , Xuyang Li , Sajad Ali , Yunfei Yang , Liang Wang , Qian Liang , Zhenhua Li , Xiaoyan Song , Hongxin Jiang
High-amylose corn starch (HACS) has crucial impacts on the textural characteristics of dough, but the molecular mechanism remains unknown. This study aims to explore how the structures of HACS with various apparent amylose contents (55.92%–71.66%) affected dough fermentation properties, textures and in-vitro digestibility of breads. Results showed that debranched HACS had low proportions of fa chains (DP 6–12) and high proportions of fb1 chains (DP 13–24). More short fa chains were associated with decreased bread hardness, while more amylose chains with DP 100–1000 were associated with increased hardness. HACS addition reduced the maximum dough height and total gas production, but increased the carbon dioxide (CO2) retention in the dough. Breads enriched with 40% HACS had higher resistant starch contents and lower estimated glycemic indexes (51.32–60.04) than the control bread (69.92). Although the rise in HACS levels increased hardness, it could serve as a vital alternative to white bread.
{"title":"Insights into the textural characteristics and in-vitro digestibility of bread influenced by structures and properties of high-amylose corn starches","authors":"Naveed Mahmood , Xuyang Li , Sajad Ali , Yunfei Yang , Liang Wang , Qian Liang , Zhenhua Li , Xiaoyan Song , Hongxin Jiang","doi":"10.1016/j.fochx.2026.103585","DOIUrl":"10.1016/j.fochx.2026.103585","url":null,"abstract":"<div><div>High-amylose corn starch (HACS) has crucial impacts on the textural characteristics of dough, but the molecular mechanism remains unknown. This study aims to explore how the structures of HACS with various apparent amylose contents (55.92%–71.66%) affected dough fermentation properties, textures and <em>in-vitro</em> digestibility of breads. Results showed that debranched HACS had low proportions of <em>fa</em> chains (DP 6–12) and high proportions of <em>fb</em><sub><em>1</em></sub> chains (DP 13–24). More short <em>fa</em> chains were associated with decreased bread hardness, while more amylose chains with DP 100–1000 were associated with increased hardness. HACS addition reduced the maximum dough height and total gas production, but increased the carbon dioxide (CO<sub>2</sub>) retention in the dough. Breads enriched with 40% HACS had higher resistant starch contents and lower estimated glycemic indexes (51.32–60.04) than the control bread (69.92). Although the rise in HACS levels increased hardness, it could serve as a vital alternative to white bread.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103585"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075613","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.2026.103593
Panhang Liu , Jie Zhang , Annan Wu , Qiuyu Han , Mumu Hou , Yiting Qiu , Zitong Li , Yi Song , Jing Zhao
Pumpkin seed protein isolate (PSPI), an emerging plant-based protein, has attracted attention, but more exploitation is needed to unlock its potential. To investigate whether (−)-Epigallocatechin gallate (EGCG) could improve PSPI properties, physicochemical and interaction analyses were conducted. Results showed EGCG significantly enhanced foaming, emulsification, and gelling properties of PSPI, especially gel strength. At a 1:20 EGCG molar ratio, hardness, adhesion, and elasticity of PSPI gels increased by 46.8-fold, 27.7-fold, and 64.5%, respectively. EGCG reduced tan δ and water mobility, likely aiding gel crosslinking. It decreased surface hydrophobicity and induced local conformational changes, likely increasing PSPI molecular flexibility and improving properties. Binding constant Ka indicated dynamic quenching and hydrophobic-driven binding. MD simulations revealed hydrophobic interactions and hydrogen bonds dominated EGCG binding, with arginine residues playing a key role. This study shows EGCG non-covalent binding is an effective PSPI modification strategy, broadening its use as a functional plant-based protein in food industry.
{"title":"Effects of (−)-Epigallocatechin-3-gallate non-covalent binding on the functional and structural properties of pumpkin seed protein isolate","authors":"Panhang Liu , Jie Zhang , Annan Wu , Qiuyu Han , Mumu Hou , Yiting Qiu , Zitong Li , Yi Song , Jing Zhao","doi":"10.1016/j.fochx.2026.103593","DOIUrl":"10.1016/j.fochx.2026.103593","url":null,"abstract":"<div><div>Pumpkin seed protein isolate (PSPI), an emerging plant-based protein, has attracted attention, but more exploitation is needed to unlock its potential. To investigate whether (−)-Epigallocatechin gallate (EGCG) could improve PSPI properties, physicochemical and interaction analyses were conducted. Results showed EGCG significantly enhanced foaming, emulsification, and gelling properties of PSPI, especially gel strength. At a 1:20 EGCG molar ratio, hardness, adhesion, and elasticity of PSPI gels increased by 46.8-fold, 27.7-fold, and 64.5%, respectively. EGCG reduced tan δ and water mobility, likely aiding gel crosslinking. It decreased surface hydrophobicity and induced local conformational changes, likely increasing PSPI molecular flexibility and improving properties. Binding constant <em>K</em><sub>a</sub> indicated dynamic quenching and hydrophobic-driven binding. MD simulations revealed hydrophobic interactions and hydrogen bonds dominated EGCG binding, with arginine residues playing a key role. This study shows EGCG non-covalent binding is an effective PSPI modification strategy, broadening its use as a functional plant-based protein in food industry.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103593"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075621","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.2026.103595
Fang-Fang Huang , Zhe Zhang , Yang-Yan Jin , Yu-Hui Zeng , Qi Zeng , Chang-Feng Chi , Bin Wang
In this study, novel umami peptides were identified from skipjack tuna protein hydrolysates using enzymatic hydrolysis, purification, sensory evaluation, and molecular modeling. A hydrolysate with a high degree of hydrolysis was prepared using papain and flavor protease, and the most umami-active fraction was obtained through ultrafiltration and chromatographic separation. Fourteen peptides were identified, among which HAHA, QEYGGG, YD, DFDNA, DVPAE, EADH, and EYF showed lower umami thresholds than monosodium glutamate. Molecular docking and 100 ns molecular dynamics simulations revealed that DFDNA and DVPAE displayed low RMSD values, while key residues in the T1R1 and T1R3 subunits remained structurally stable. High-affinity peptides formed persistent hydrogen bonds and π interactions with the receptor complex. Short peptide length and the presence of acidic and aromatic residues were crucial for receptor recognition. Overall, these results clarify the molecular basis of umami perception and provide practical guidance for designing natural peptide-based flavor enhancers for applications.
{"title":"Preparation, identification and molecular characterization of umami peptides from skipjack tuna meat: Insights from sensory evaluation and molecular dynamics simulations","authors":"Fang-Fang Huang , Zhe Zhang , Yang-Yan Jin , Yu-Hui Zeng , Qi Zeng , Chang-Feng Chi , Bin Wang","doi":"10.1016/j.fochx.2026.103595","DOIUrl":"10.1016/j.fochx.2026.103595","url":null,"abstract":"<div><div>In this study, novel umami peptides were identified from skipjack tuna protein hydrolysates using enzymatic hydrolysis, purification, sensory evaluation, and molecular modeling. A hydrolysate with a high degree of hydrolysis was prepared using papain and flavor protease, and the most umami-active fraction was obtained through ultrafiltration and chromatographic separation. Fourteen peptides were identified, among which HAHA, QEYGGG, YD, DFDNA, DVPAE, EADH, and EYF showed lower umami thresholds than monosodium glutamate. Molecular docking and 100 ns molecular dynamics simulations revealed that DFDNA and DVPAE displayed low RMSD values, while key residues in the T1R1 and T1R3 subunits remained structurally stable. High-affinity peptides formed persistent hydrogen bonds and π interactions with the receptor complex. Short peptide length and the presence of acidic and aromatic residues were crucial for receptor recognition. Overall, these results clarify the molecular basis of umami perception and provide practical guidance for designing natural peptide-based flavor enhancers for applications.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103595"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075609","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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