Pub Date : 2026-02-01DOI: 10.1016/j.fochx.2026.103574
Pengliang Li , Songyan Liu , Aixia Zhang , Jixiang Li , Wei Zhao , Jingke Liu
To elucidate flavor formation in puffed foxtail millet, volatile profiles of five cultivars (Shenmuhongjiugu, Zhangzagu 13, Huangjinmiao, Yugu 18, Zhonggu 2) were analyzed. Concurrently, two distinct model systems, simulating the thermal degradation of individual fatty acids in a defatted matrix and the Maillard reaction between amino acids and glucose, were employed to establish precursor-product relationships. Puffing significantly increased aldehydes and heterocyclic compounds, while their fatty acid and amino acid precursors decreased. The model experiments showed that linoleic acid and lysine were identified as the most important potential precursors for aliphatic and heterocyclic volatiles. Notably, the formation of aromatic compounds from both fatty acid and amino acid precursors suggests a common underlying mechanism of pyrolytic cleavage and radical recombination. Collectively, these findings provide a theoretical basis for the precise regulation of flavor quality in puffed cereal products through targeted precursor management.
{"title":"Identifying precursors of volatile compounds in puffed foxtail millet: Insights from chemical profiling and model system validation","authors":"Pengliang Li , Songyan Liu , Aixia Zhang , Jixiang Li , Wei Zhao , Jingke Liu","doi":"10.1016/j.fochx.2026.103574","DOIUrl":"10.1016/j.fochx.2026.103574","url":null,"abstract":"<div><div>To elucidate flavor formation in puffed foxtail millet, volatile profiles of five cultivars (Shenmuhongjiugu, Zhangzagu 13, Huangjinmiao, Yugu 18, Zhonggu 2) were analyzed. Concurrently, two distinct model systems, simulating the thermal degradation of individual fatty acids in a defatted matrix and the Maillard reaction between amino acids and glucose, were employed to establish precursor-product relationships. Puffing significantly increased aldehydes and heterocyclic compounds, while their fatty acid and amino acid precursors decreased. The model experiments showed that linoleic acid and lysine were identified as the most important potential precursors for aliphatic and heterocyclic volatiles. Notably, the formation of aromatic compounds from both fatty acid and amino acid precursors suggests a common underlying mechanism of pyrolytic cleavage and radical recombination. Collectively, these findings provide a theoretical basis for the precise regulation of flavor quality in puffed cereal products through targeted precursor management.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103574"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075637","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.2026.103577
Zi Ye , Xinyu Wang , Tao Wang , Chuanqi Chu , Zhijia Liu , Leilei Yu , Ming Du , Junjie Yi
p-Cresol plays a pivotal role in shaping the flavor quality of suansun. This study examined the effect of inoculating Levilactobacillus zymae KUST4216, a high p-cresol-producing strain, on the fermentation of suansun. Comparative analyses between uninoculated and inoculated fermentation revealed that both followed similar acidification patterns, but inoculated fermented suansun accumulated significantly more p-cresol (6.62 ± 4.15 mg/kg vs. 0.20 ± 0.14 mg/kg). Inoculation with L. zymae KUST4216 rapidly established microbial dominance, reshaped community succession, and promoted early sugar utilization. Genomic analysis showed enrichment in carbohydrate and amino acid metabolism and abundant CAZymes, supporting efficient precursor supply for aromatic compound biosynthesis. Transcriptomic profiling confirmed coordinated regulation that directed metabolic flux toward p-cresol synthesis. Overall, L. zymae KUST4216 drives p-cresol formation via the tyrosine pathway and stabilizes fermentation ecology, providing mechanistic insight into flavor generation and offering a strategy for enhancing the sensory quality of fermented bamboo shoots through targeted microbial inoculation.
{"title":"Microbial and metabolic basis of p-cresol formation in fermented bamboo shoots (suansun): The central role of Levilactobacillus zymae KUST4216","authors":"Zi Ye , Xinyu Wang , Tao Wang , Chuanqi Chu , Zhijia Liu , Leilei Yu , Ming Du , Junjie Yi","doi":"10.1016/j.fochx.2026.103577","DOIUrl":"10.1016/j.fochx.2026.103577","url":null,"abstract":"<div><div><em>p</em>-Cresol plays a pivotal role in shaping the flavor quality of <em>suansun</em>. This study examined the effect of inoculating <em>Levilactobacillus zymae</em> KUST4216, a high <em>p</em>-cresol-producing strain, on the fermentation of <em>suansun</em>. Comparative analyses between uninoculated and inoculated fermentation revealed that both followed similar acidification patterns, but inoculated fermented <em>suansun</em> accumulated significantly more <em>p</em>-cresol (6.62 ± 4.15 mg/kg <em>vs.</em> 0.20 ± 0.14 mg/kg). Inoculation with <em>L</em>. <em>zymae</em> KUST4216 rapidly established microbial dominance, reshaped community succession, and promoted early sugar utilization. Genomic analysis showed enrichment in carbohydrate and amino acid metabolism and abundant CAZymes, supporting efficient precursor supply for aromatic compound biosynthesis. Transcriptomic profiling confirmed coordinated regulation that directed metabolic flux toward <em>p</em>-cresol synthesis. Overall, <em>L. zymae</em> KUST4216 drives <em>p</em>-cresol formation <em>via</em> the tyrosine pathway and stabilizes fermentation ecology, providing mechanistic insight into flavor generation and offering a strategy for enhancing the sensory quality of fermented bamboo shoots through targeted microbial inoculation.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103577"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075618","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.2026.103576
Jingjing Yu , Yuxin Liu , Cong Wang , Mantang Chen , Cong Nie , Wei Liu
A deep eutectic solvents-based ferrofluids (DES-FFs) material was prepared by combining small-sized Fe3O4 magnetic cores with a ternary choline chloride/sesamol/coumarin (1:3:1) DESs. The material was used for single-step magnetic-assisted liquid-liquid microextraction (MALLME) and determination of 15 pyrethroids (PYs) in vegetable oils by GC–MS/MS. The small-sized Fe3O4 material improved colloidal stability of DES-FFs and enabled rapid phase separation (<10 s). The DES-FFs might leverage enhanced π-π stacking interactions between sesamol/coumarin and PYs, and optimal hydrophilicity-polarity matching, which collectively contributed to the high extraction efficiency for PYs. Comprehensive characterization (HRTEM, XRD, FTIR, TGA, etc.) validated the material's structural integrity, thermal stability and magnetic property. The developed method demonstrated high sensitivity (LODs: 0.91–3.03 ng/mL; LOQs: 3.02–10.09 ng/mL), significantly reduced matrix effect, and good precision (RSD ≤6.92%) for 15 PYs in vegetable oils, with recoveries ranging from 79.88% to 107.90%. Determination of 15 PYs was successfully achieved in both refined and crude vegetable oils.
{"title":"Deep eutectic solvent-Ferrofluid based single-step magnetic-assisted liquid-liquid microextraction for Pyrethroid residues determination in vegetable oils by GC–MS/MS","authors":"Jingjing Yu , Yuxin Liu , Cong Wang , Mantang Chen , Cong Nie , Wei Liu","doi":"10.1016/j.fochx.2026.103576","DOIUrl":"10.1016/j.fochx.2026.103576","url":null,"abstract":"<div><div>A deep eutectic solvents-based ferrofluids (DES-FFs) material was prepared by combining small-sized Fe<sub>3</sub>O<sub>4</sub> magnetic cores with a ternary choline chloride/sesamol/coumarin (1:3:1) DESs. The material was used for single-step magnetic-assisted liquid-liquid microextraction (MALLME) and determination of 15 pyrethroids (PYs) in vegetable oils by GC–MS/MS. The small-sized Fe<sub>3</sub>O<sub>4</sub> material improved colloidal stability of DES-FFs and enabled rapid phase separation (<10 s). The DES-FFs might leverage enhanced π-π stacking interactions between sesamol/coumarin and PYs, and optimal hydrophilicity-polarity matching, which collectively contributed to the high extraction efficiency for PYs. Comprehensive characterization (HRTEM, XRD, FTIR, TGA, etc.) validated the material's structural integrity, thermal stability and magnetic property. The developed method demonstrated high sensitivity (LODs: 0.91–3.03 ng/mL; LOQs: 3.02–10.09 ng/mL), significantly reduced matrix effect, and good precision (RSD ≤6.92%) for 15 PYs in vegetable oils, with recoveries ranging from 79.88% to 107.90%. Determination of 15 PYs was successfully achieved in both refined and crude vegetable oils.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103576"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075635","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.2026.103560
Geun-Hee Cho , Geon Oh , Xiaolu Fu , Ji-Hyun Im , June-Seok Lim , Min-Hye Kim , Yeon-Seok Seong , Tae-Woong Song , Shuai Wei , Xing Fu , Sun-Il Choi , Ok-Hwan Lee
Lipid oxidation in edible oils causes quality deterioration, necessitating effective antioxidants. Thiodipropionic acid (TDPA), an undesignated food additive in Korea, has attracted attention due to its high thermal stability. In this study, an HPLC-PDA method was developed and validated for quantifying TDPA in vegetable oils. The method demonstrated excellent specificity, linearity (R2 > 0.999), sensitivity, accuracy, and precision, with detection and quantification limits of 0.44 and 1.33 μg/mL, respectively. Measurement uncertainty analysis identified the calibration curve and reference material as major contributors. TDPA was not detected in 50 commercial vegetable oil samples. Under accelerated oxidation conditions (60 °C for 12 days), TDPA retained more than 70% of its initial concentration and showed delayed yet sustained suppression of lipid oxidation compared to BHA and BHT. These results indicate that TDPA may function as a long-acting antioxidant and that the validated method is suitable for regulatory monitoring and food safety assessment.
{"title":"Development of an HPLC-PDA-based analytical method for quantifying thiodipropionic acid in vegetable oil","authors":"Geun-Hee Cho , Geon Oh , Xiaolu Fu , Ji-Hyun Im , June-Seok Lim , Min-Hye Kim , Yeon-Seok Seong , Tae-Woong Song , Shuai Wei , Xing Fu , Sun-Il Choi , Ok-Hwan Lee","doi":"10.1016/j.fochx.2026.103560","DOIUrl":"10.1016/j.fochx.2026.103560","url":null,"abstract":"<div><div>Lipid oxidation in edible oils causes quality deterioration, necessitating effective antioxidants. Thiodipropionic acid (TDPA), an undesignated food additive in Korea, has attracted attention due to its high thermal stability. In this study, an HPLC-PDA method was developed and validated for quantifying TDPA in vegetable oils. The method demonstrated excellent specificity, linearity (R<sup>2</sup> > 0.999), sensitivity, accuracy, and precision, with detection and quantification limits of 0.44 and 1.33 μg/mL, respectively. Measurement uncertainty analysis identified the calibration curve and reference material as major contributors. TDPA was not detected in 50 commercial vegetable oil samples. Under accelerated oxidation conditions (60 °C for 12 days), TDPA retained more than 70% of its initial concentration and showed delayed yet sustained suppression of lipid oxidation compared to BHA and BHT. These results indicate that TDPA may function as a long-acting antioxidant and that the validated method is suitable for regulatory monitoring and food safety assessment.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103560"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075615","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.2026.103551
Zhidan Chen , Jia Liu , Feixiang Xiong , Ying Wang , Zhuotong Chen , Chennan Zhang , Yao Yang , Chenxi Gao , Shixian Cao , Shuntian Yu , Weijiang Sun
Purple-shoot tea trees are valuable resources with unique traits, research potential, and health benefits, but studies on the distinct quality and flavor of their derived varieties remain limited. Here, we used the novel cultivar Zifuxing No.1 (ZFX1) to analyze volatile/non-volatile compounds in its fresh leaves (FL) and four processed products: black tea (BT), green tea (GT), white tea (WT), and oolong tea (OT).LC-MS/MS and HS-SPME-GCMS identified 387 non-volatile and 987 volatile metabolites. Tea processing significantly altered flavonoids, amino acids/derivatives, nucleotides/derivatives, and lipids, highlighting its profound impact on metabolic profiles and providing insights into the biochemical transformations shaping purple tea characteristics. Based on rOAV≥1, 11 core volatile differential metabolites (including β-damascenone, 1-octen-3-one, methyl hexanoate, and γ-caprolactone) were identified, which positively correlated with fruity, floral, and sweet aromas and collectively shaped ZFX1 tea's distinctive aromatic profile. This study clarifies flavor and metabolic variations among ZFX1 tea types, providing a theoretical basis for understanding purple-shoot tea flavor attributes and supporting rational development of ZFX1 resources.
{"title":"Metabolome technology reveals the material basis for the formation of characteristic flavors in four types of purple teas","authors":"Zhidan Chen , Jia Liu , Feixiang Xiong , Ying Wang , Zhuotong Chen , Chennan Zhang , Yao Yang , Chenxi Gao , Shixian Cao , Shuntian Yu , Weijiang Sun","doi":"10.1016/j.fochx.2026.103551","DOIUrl":"10.1016/j.fochx.2026.103551","url":null,"abstract":"<div><div>Purple-shoot tea trees are valuable resources with unique traits, research potential, and health benefits, but studies on the distinct quality and flavor of their derived varieties remain limited. Here, we used the novel cultivar Zifuxing No.1 (ZFX1) to analyze volatile/non-volatile compounds in its fresh leaves (FL) and four processed products: black tea (BT), green tea (GT), white tea (WT), and oolong tea (OT).LC-MS/MS and HS-SPME-GCMS identified 387 non-volatile and 987 volatile metabolites. Tea processing significantly altered flavonoids, amino acids/derivatives, nucleotides/derivatives, and lipids, highlighting its profound impact on metabolic profiles and providing insights into the biochemical transformations shaping purple tea characteristics. Based on rOAV≥1, 11 core volatile differential metabolites (including β-damascenone, 1-octen-3-one, methyl hexanoate, and γ-caprolactone) were identified, which positively correlated with fruity, floral, and sweet aromas and collectively shaped ZFX1 tea's distinctive aromatic profile. This study clarifies flavor and metabolic variations among ZFX1 tea types, providing a theoretical basis for understanding purple-shoot tea flavor attributes and supporting rational development of ZFX1 resources.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103551"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075556","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.2026.103522
Parvin Oroojzadeh , Mohammad Reza Afshar Mogaddam , Mohammadali Torbati , Mir Ali Farajzadeh
A dispersive solid-phase extraction method was proposed for the extraction of aflatoxins (B1, B2, G1, and G2) from cereal samples. A covalent-organic framework and graphene aerogel composite were evaluated for their capacity to extract and preconcentrate aflatoxins in the microextraction method. In the proposed method, aflatoxins were extracted with deionized water and acetonitrile (9:1, v/v), aflatoxins were adsorbed to a small amount (10 mg) of the sorbent, desorbed with a low volume of acetonitrile, and determined by high performance liquid chromatography-fluorescence detection. The extraction conditions including the type and amount of adsorbent, stirring conditions, concentration of NaCl, pH, and the type and volume of elution solvent optimized using a “one-variable-at-a-time” strategy. Under these optimized conditions, aflatoxins were effectively extracted from the cereal samples. Good linearity was obtained with correlation coefficients (r2) of 0.999, 0.996, 0.999, and 0.987 for aflatoxins B1, B2, G1, and G2, respectively. The detection limits for aflatoxins B1, B2, G1, and G2 were 0.014, 0.009, 0.021, and 0.012 μg/kg, respectively and the quantitation limits were 0.047, 0.032, 0.064, and 0.04 μg/kg respectively. The extraction recoveries of the analytes ranged from 41.7 to 52.6% using the developed method. The relative standard deviations for intra (n = 6) and inter-day (n = 6) precisions for aflatoxins at two concentration levels (2 and 5 μg/kg) were ≤ 8.3% and ≤ 10.2%, respectively. These results indicate that the suggested extraction protocol combined with the detection system can be applied for the sensitive analysis of trace amounts of aflatoxins in food samples.
{"title":"Extraction aflatoxins from cereals using agerogel @ COF composite and evaluating ultraviolet and microwave irradiation and sonication effect on their decontamination","authors":"Parvin Oroojzadeh , Mohammad Reza Afshar Mogaddam , Mohammadali Torbati , Mir Ali Farajzadeh","doi":"10.1016/j.fochx.2026.103522","DOIUrl":"10.1016/j.fochx.2026.103522","url":null,"abstract":"<div><div>A dispersive solid-phase extraction method was proposed for the extraction of aflatoxins (B1, B2, G1, and G2) from cereal samples. A covalent-organic framework and graphene aerogel composite were evaluated for their capacity to extract and preconcentrate aflatoxins in the microextraction method. In the proposed method, aflatoxins were extracted with deionized water and acetonitrile (9:1, <em>v</em>/v), aflatoxins were adsorbed to a small amount (10 mg) of the sorbent, desorbed with a low volume of acetonitrile, and determined by high performance liquid chromatography-fluorescence detection. The extraction conditions including the type and amount of adsorbent, stirring conditions, concentration of NaCl, pH, and the type and volume of elution solvent optimized using a “one-variable-at-a-time” strategy. Under these optimized conditions, aflatoxins were effectively extracted from the cereal samples. Good linearity was obtained with correlation coefficients (r<sup>2</sup>) of 0.999, 0.996, 0.999, and 0.987 for aflatoxins B<sub>1</sub>, B<sub>2</sub>, G<sub>1</sub>, and G<sub>2</sub>, respectively. The detection limits for aflatoxins B<sub>1</sub>, B<sub>2</sub>, G<sub>1</sub>, and G<sub>2</sub> were 0.014, 0.009, 0.021, and 0.012 μg/kg, respectively and the quantitation limits were 0.047, 0.032, 0.064, and 0.04 μg/kg respectively. The extraction recoveries of the analytes ranged from 41.7 to 52.6% using the developed method. The relative standard deviations for intra (<em>n</em> = 6) and inter-day (n = 6) precisions for aflatoxins at two concentration levels (2 and 5 μg/kg) were ≤ 8.3% and ≤ 10.2%, respectively. These results indicate that the suggested extraction protocol combined with the detection system can be applied for the sensitive analysis of trace amounts of aflatoxins in food samples.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103522"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075610","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.2026.103579
Marina Roldán , Marta Mesias , Francisco J. Morales
This study evaluated acrylamide and hydroxymethylfurfural (HMF) formation in biscuits made with refined and wholegrain flours from wheat, rye, spelt, oat, and buckwheat. Nutritional composition, dough properties, and biscuit characteristics were analyzed under different baking conditions. Wholegrain flours provided higher fiber and protein, but increased acrylamide precursors (free asparagine and reducing sugars). Acrylamide and HMF increased with baking temperature and time. Rye (1454 μg/kg) and buckwheat (146 μg/kg) showed the highest and lowest acrylamide levels, while wholegrain wheat (350.9 mg/kg) and refined wheat (37.6 mg/kg) had the highest and lowest HMF content. Although reference biscuits baked at 180 °C for 10 min remained below the European benchmark for acrylamide regardless of flour, more severe baking exceeded regulatory levels. These findings highlight the dual challenge of improving nutritional quality while controlling chemical risks, emphasizing the need for optimized reformulation and precise baking control to balance consumer health benefits with food safety.
{"title":"Balancing nutrition and safety: Acrylamide and HMF in biscuits from different cereal flours","authors":"Marina Roldán , Marta Mesias , Francisco J. Morales","doi":"10.1016/j.fochx.2026.103579","DOIUrl":"10.1016/j.fochx.2026.103579","url":null,"abstract":"<div><div>This study evaluated acrylamide and hydroxymethylfurfural (HMF) formation in biscuits made with refined and wholegrain flours from wheat, rye, spelt, oat, and buckwheat. Nutritional composition, dough properties, and biscuit characteristics were analyzed under different baking conditions. Wholegrain flours provided higher fiber and protein, but increased acrylamide precursors (free asparagine and reducing sugars). Acrylamide and HMF increased with baking temperature and time. Rye (1454 μg/kg) and buckwheat (146 μg/kg) showed the highest and lowest acrylamide levels, while wholegrain wheat (350.9 mg/kg) and refined wheat (37.6 mg/kg) had the highest and lowest HMF content. Although reference biscuits baked at 180 °C for 10 min remained below the European benchmark for acrylamide regardless of flour, more severe baking exceeded regulatory levels. These findings highlight the dual challenge of improving nutritional quality while controlling chemical risks, emphasizing the need for optimized reformulation and precise baking control to balance consumer health benefits with food safety.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103579"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075616","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.2026.103587
Chanung Park , Jae Kwang Kim , Jinsu Lim , Kihyun Kim , Haejin Kwon , Eun Sol Cho , Ye Jin Kim , Moon-Sub Lee , Sujatha Ramasamy , Ramaraj Sathasivam , Sang Un Park
Beta vulgaris L. var. cicla is a leaf vegetable and has been used in many cuisines worldwide for a long time. The long history of Swiss chard cultivation has resulted in the development of many cultivars through domestication and hybridisation. The diversification of Swiss chard cultivars has resulted in differences in metabolite profiles. However, comparative studies analysing metabolites among cultivars are still lacking. In this study, 63 metabolites were identified in four Swiss chard cultivars with different leaf petiole colours using HPLC, GC–qMS, and GC–TOFMS. In addition, the antioxidant activity, TPC, and TFC were determined in extracts from the four Swiss chard cultivars. Comprehensive metabolic profiling analysis was performed using metabolites identified in Swiss chard. In addition to flavonoids, the metabolomic data and antioxidant assay identified non-flavonoid metabolites, such as policosanol, carotenoids, and glutamic acid derivatives, as strong antioxidant candidates that were not previously recognized as antioxidants in Swiss chard.
甜菜（Beta vulgaris L. var. cicla）是一种叶菜，长期以来在世界各地的许多菜系中都有使用。瑞士甜菜栽培历史悠久，通过驯化和杂交培育出了许多品种。瑞士甜菜品种的多样化导致了其代谢谱的差异。然而，品种间代谢物的比较研究仍然缺乏。采用HPLC、GC-qMS和GC-TOFMS对4个不同叶柄颜色的瑞士甜菜品种进行了63种代谢物的鉴定。此外，测定了4个品种甜菜提取物的抗氧化活性、TPC和TFC。利用在瑞士甜菜中鉴定的代谢物进行了全面的代谢分析。除了类黄酮外，代谢组学数据和抗氧化分析还确定了非类黄酮代谢物，如胆甾醇、类胡萝卜素和谷氨酸衍生物，作为强抗氧化剂候选物，这些物质在瑞士甜菜中以前没有被认为是抗氧化剂。
{"title":"Comprehensive metabolomics and phytochemical analyses identified important metabolites involved in the antioxidant activity of four Swiss chard cultivars (Beta vulgaris L. var. cicla) with different leaf colours","authors":"Chanung Park , Jae Kwang Kim , Jinsu Lim , Kihyun Kim , Haejin Kwon , Eun Sol Cho , Ye Jin Kim , Moon-Sub Lee , Sujatha Ramasamy , Ramaraj Sathasivam , Sang Un Park","doi":"10.1016/j.fochx.2026.103587","DOIUrl":"10.1016/j.fochx.2026.103587","url":null,"abstract":"<div><div><em>Beta vulgaris</em> L. var. cicla is a leaf vegetable and has been used in many cuisines worldwide for a long time. The long history of Swiss chard cultivation has resulted in the development of many cultivars through domestication and hybridisation. The diversification of Swiss chard cultivars has resulted in differences in metabolite profiles. However, comparative studies analysing metabolites among cultivars are still lacking. In this study, 63 metabolites were identified in four Swiss chard cultivars with different leaf petiole colours using HPLC, GC–qMS, and GC–TOFMS. In addition, the antioxidant activity, TPC, and TFC were determined in extracts from the four Swiss chard cultivars. Comprehensive metabolic profiling analysis was performed using metabolites identified in Swiss chard. In addition to flavonoids, the metabolomic data and antioxidant assay identified non-flavonoid metabolites, such as policosanol, carotenoids, and glutamic acid derivatives, as strong antioxidant candidates that were not previously recognized as antioxidants in Swiss chard.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103587"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075622","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}
Two aromatic yeast strains, YPKJ (Pichia kudriavzevii) and YMFJ (Millerozyma farinosa), were isolated and identified from Yangjiang fermented douchi. The optimal fermentation conditions—9% salt content, 34 °C, 4% inoculum size, and a 1:2 inoculum ratio—were determined based on amino acid nitrogen and total acidity. Using a Co-fermentation strategy combined with MiSeq sequencing and gas chromatography–mass spectrometry (GC–MS), we investigated the influence of microbial communities and flavor compounds during douchi post-fermentation. Results revealed 156 volatile compounds identified by GC–MS, with their content increasing approximately 6.7-fold during ZF fermentation. Specifically, the ester content in Z10 was 1.38 times higher than that in Y30, and the phenethyl alcohol content in Z10 was 2.4 times higher than that in Y20. This study provides a theoretical and technical basis for regulating the microbial community in fermented black bean production and for optimizing industrial manufacturing processes.
{"title":"Co-fermentation of Pichia kudriavzevii and Millerozyma farinosa modulates fungal community and enhances flavor in Yangjiang douchi","authors":"Donghui Luo , Xiaoli Jiang , Mengting Zhang , Zilong Zhao , Jianxu Chen , Jian Liang , Jingjing Guan , Huiyan Zhao","doi":"10.1016/j.fochx.2026.103603","DOIUrl":"10.1016/j.fochx.2026.103603","url":null,"abstract":"<div><div>Two aromatic yeast strains, YPKJ (<em>Pichia kudriavzevii</em>) and YMFJ (<em>Millerozyma farinosa</em>), were isolated and identified from Yangjiang fermented douchi. The optimal fermentation conditions—9% salt content, 34 °C, 4% inoculum size, and a 1:2 inoculum ratio—were determined based on amino acid nitrogen and total acidity. Using a Co-fermentation strategy combined with MiSeq sequencing and gas chromatography–mass spectrometry (GC–MS), we investigated the influence of microbial communities and flavor compounds during douchi post-fermentation. Results revealed 156 volatile compounds identified by GC–MS, with their content increasing approximately 6.7-fold during ZF fermentation. Specifically, the ester content in Z10 was 1.38 times higher than that in Y30, and the phenethyl alcohol content in Z10 was 2.4 times higher than that in Y20. This study provides a theoretical and technical basis for regulating the microbial community in fermented black bean production and for optimizing industrial manufacturing processes.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103603"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075623","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.2026.103567
Dan Meng , Wenqi Yang , Zhong Zhang, Xiaoyu Wang, Jianke Li, Li Yuan
Resveratrol (Res) and Phloretin (Pht) are natural compounds with antioxidant and anti-inflammatory activities, yet their practical applications face certain limitations. In this study, nanogels were utilized as carriers to enhance their characteristics and bioactivities. Soy protein isolate (SPI) and pectin (NPGP) derived from Nicandra physaloides (Linn.) Gaertn seeds were successfully prepared using a two-step method involving Maillard dry heat and heated self-assembly. SPI-NPGP nanogels (NGs) of were determined to be 2 mg/mL SPI-NPGP grafts, heat-treated at 90 °C for 40 min at pH = 4.6. The loading efficiency of NGs containing Res and Pht reached 4.03% and 8.15%, respectively, and Res/Pht-NGs were spherical in shape, uniformly distributed, and hydrophilic. Stability studies confirmed their good pH tolerance, storage stability, in vitro stability, along with strong antioxidant activity. Additionally, Res/Pht-NGs showed significant inhibitory effect against Staphylococcus aureus (S. aureus). The application of Res/Pht-NGs in blueberry preservation effectively reduced weight loss and decay incidence by slowing respiratory rates, preserving anthocyanin content, antioxidant capacity, and flavonoid levels, while inhibiting the degradation of volatile organic compounds. In conclusion, Res/Pht-NGs exhibit excellent stability and effective blueberries preservation, offering a novel approach for food preservation and the application of NPGP.
{"title":"Soy protein isolate-pectin from Nicandra Physaloides (Linn.) Gaertn seeds nanogels: A hydrocolloid system for blueberry preservation","authors":"Dan Meng , Wenqi Yang , Zhong Zhang, Xiaoyu Wang, Jianke Li, Li Yuan","doi":"10.1016/j.fochx.2026.103567","DOIUrl":"10.1016/j.fochx.2026.103567","url":null,"abstract":"<div><div>Resveratrol (Res) and Phloretin (Pht) are natural compounds with antioxidant and anti-inflammatory activities, yet their practical applications face certain limitations. In this study, nanogels were utilized as carriers to enhance their characteristics and bioactivities. Soy protein isolate (SPI) and pectin (NPGP) derived from <em>Nicandra physaloides</em> (Linn.) Gaertn seeds were successfully prepared using a two-step method involving Maillard dry heat and heated self-assembly. SPI-NPGP nanogels (NGs) of were determined to be 2 mg/mL SPI-NPGP grafts, heat-treated at 90 °C for 40 min at pH = 4.6. The loading efficiency of NGs containing Res and Pht reached 4.03% and 8.15%, respectively, and Res/Pht-NGs were spherical in shape, uniformly distributed, and hydrophilic. Stability studies confirmed their good pH tolerance, storage stability, <em>in vitro</em> stability, along with strong antioxidant activity. Additionally, Res/Pht-NGs showed significant inhibitory effect against <em>Staphylococcus aureus</em> (<em>S. aureus).</em> The application of Res/Pht-NGs in blueberry preservation effectively reduced weight loss and decay incidence by slowing respiratory rates, preserving anthocyanin content, antioxidant capacity, and flavonoid levels, while inhibiting the degradation of volatile organic compounds. In conclusion, Res/Pht-NGs exhibit excellent stability and effective blueberries preservation, offering a novel approach for food preservation and the application of NPGP.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103567"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075632","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}
扫码关注我们
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号