Pub Date : 2026-01-01DOI: 10.1016/j.fochx.2025.103440
Shaomin Zheng , Fangyan Huang , Bingqiang Wang , Jinjing Yang , Huan Han , Leiwen Xiang , Hailin Wang
This study investigated the temporal evolution of the structure-function relationship in whey protein isolate-Lycium barbarum polysaccharide (WPI-LBP) complexes during 95 °C heating to identify optimal processing windows and underlying interaction mechanisms. The degree of grafting (DG) peaked at 60 min (37.43 %), confirmed electrophoretically. Solubility, emulsifying activity index (EAI), and thermal stability rose then fell with heating, while surface hydrophobicity (H0) and free sulfhydryl (SH) content were inversely correlated, with critical points at 30 and 60 min. Circular dichroism (CD) and X-ray diffractometer (XRD) analysis showed time-dependent changes in secondary and crystal structures. Microscopy revealed and water state analysis showed that moderate heating for 30 min produced complexes with smooth surfaces and uniform aggregates. Moreover, the results suggest that WPI-LBP complexes formation is primarily driven by covalent bonds and hydrophobic interactions, supplemented by hydrogen bonds and electrostatic forces. These findings offer theoretical guidance for utilizing WPI-LBP complexes in food applications.
{"title":"Deciphering interaction mechanisms in heat treatment time-modulated whey protein isolate-Lycium barbarum polysaccharide complexes: perspectives from structural-functional evolution","authors":"Shaomin Zheng , Fangyan Huang , Bingqiang Wang , Jinjing Yang , Huan Han , Leiwen Xiang , Hailin Wang","doi":"10.1016/j.fochx.2025.103440","DOIUrl":"10.1016/j.fochx.2025.103440","url":null,"abstract":"<div><div>This study investigated the temporal evolution of the structure-function relationship in whey protein isolate-<em>Lycium barbarum</em> polysaccharide (WPI-LBP) complexes during 95 °C heating to identify optimal processing windows and underlying interaction mechanisms. The degree of grafting (DG) peaked at 60 min (37.43 %), confirmed electrophoretically. Solubility, emulsifying activity index (EAI), and thermal stability rose then fell with heating, while surface hydrophobicity (H<sub>0</sub>) and free sulfhydryl (SH) content were inversely correlated, with critical points at 30 and 60 min. Circular dichroism (CD) and X-ray diffractometer (XRD) analysis showed time-dependent changes in secondary and crystal structures. Microscopy revealed and water state analysis showed that moderate heating for 30 min produced complexes with smooth surfaces and uniform aggregates. Moreover, the results suggest that WPI-LBP complexes formation is primarily driven by covalent bonds and hydrophobic interactions, supplemented by hydrogen bonds and electrostatic forces. These findings offer theoretical guidance for utilizing WPI-LBP complexes in food applications.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"33 ","pages":"Article 103440"},"PeriodicalIF":8.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921948","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 : 2026-01-01DOI: 10.1016/j.fochx.2026.103487
Lu Yin , Kangjia Han , Yuxiu Lv , Dong Xie , Qian Jiang , Ping Zhao , Lihua Zou , Sida Xie , Xiaoping Rao , Wei Li , Xiaoqin Yang
To meet the increasing demand for green and sustainable delivery systems in food, cosmetics, and pharmaceuticals and address the research gap in natural polyphenol-cellulose nanocrystal (CNC) composite stabilizers, this study developed a bio-based Pickering emulsion stabilizer via hydrogen bonding between 6’-O-caffeoylarbutin (CA) and CNCs. Results demonstrated CA/CNCs self-assembled into a dense interfacial layer, endowing the emulsion with exceptional stability that was reflected in over 85% curcumin enscapsulation efficiency after 30 days of dark storage and structural integrity at up to 80 °C, while CA-curcumin synergism enhanced antioxidant activity with 76.9% DPPH and 81.2% ABTS+ free radical scavenging rates. FT-IR, 1H NMR, and computational simulations confirmed the hydrogen-bond network between CA and cellobiose as the core stabilization mechanism. This study provides a novel, eco-friendly strategy for high-performance natural stabilizers, offering the advancement of green, functional delivery systems across relevant industries.
{"title":"Hydrogen-bond-driven stabilization and antioxidant synergy in Pickering emulsions stabilized by natural polyphenol-cellulose nanocrystal hybrids","authors":"Lu Yin , Kangjia Han , Yuxiu Lv , Dong Xie , Qian Jiang , Ping Zhao , Lihua Zou , Sida Xie , Xiaoping Rao , Wei Li , Xiaoqin Yang","doi":"10.1016/j.fochx.2026.103487","DOIUrl":"10.1016/j.fochx.2026.103487","url":null,"abstract":"<div><div>To meet the increasing demand for green and sustainable delivery systems in food, cosmetics, and pharmaceuticals and address the research gap in natural polyphenol-cellulose nanocrystal (CNC) composite stabilizers, this study developed a bio-based Pickering emulsion stabilizer via hydrogen bonding between 6’-<em>O</em>-caffeoylarbutin (CA) and CNCs. Results demonstrated CA/CNCs self-assembled into a dense interfacial layer, endowing the emulsion with exceptional stability that was reflected in over 85% curcumin enscapsulation efficiency after 30 days of dark storage and structural integrity at up to 80 °C, while CA-curcumin synergism enhanced antioxidant activity with 76.9% DPPH and 81.2% ABTS<sup>+</sup> free radical scavenging rates. FT-IR, <sup>1</sup>H NMR, and computational simulations confirmed the hydrogen-bond network between CA and cellobiose as the core stabilization mechanism. This study provides a novel, eco-friendly strategy for high-performance natural stabilizers, offering the advancement of green, functional delivery systems across relevant industries.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"33 ","pages":"Article 103487"},"PeriodicalIF":8.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145922287","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 : 2026-01-01DOI: 10.1016/j.fochx.2025.103428
Haiyan Zhou , Jie Cao , Fang Xiao , Mingxin Gu , Zhoupeng Li , Dan Qiao , Xiao Yang , Xianggui Chen , Bing Shao , Yukun Huang
Organophosphate esters (OPEs), as commonly used flame retardant and plasticizer, emerging organic pollutants, exhibit concerning contamination levels, particularly in widely consumed rice-based foods. A liquid chromatography-tandem mass spectrometry (LC-MS/MS) method was developed for simultaneous determination of 5 OPEs in rice-based products. According to recoveries and matrix effects as indicators, quality and proportion of different purification fillers were mainly optimized to fabricate a purification cartridge, simplifying and reducing the pre-treatment process and cost. The proposed method showed excellent linearity (0.08–500 μg kg−1, with all correlation coefficients exceeding 0.99), with improved method detection and quantification limit (MDL and MQL): 0.0047–0.1309 and 0.0490–0.6479 μg kg−1. Recoveries were 62.16–104.83 % with relative standard deviations (RSDs) at 0.67–15.83 % and negligible matrix effects (<20 %). Contaminants were widely detected (8.62–100 %) in real samples, with higher levels in rice bran than in rice, especially triethyl phosphate (TEP) (10.736 μg kg−1) in southern China samples.
{"title":"Development and validation of the LC-MS/MS method based on self-made purification column for simultaneous determination of novel organophosphate esters in rice-based products","authors":"Haiyan Zhou , Jie Cao , Fang Xiao , Mingxin Gu , Zhoupeng Li , Dan Qiao , Xiao Yang , Xianggui Chen , Bing Shao , Yukun Huang","doi":"10.1016/j.fochx.2025.103428","DOIUrl":"10.1016/j.fochx.2025.103428","url":null,"abstract":"<div><div>Organophosphate esters (OPEs), as commonly used flame retardant and plasticizer, emerging organic pollutants, exhibit concerning contamination levels, particularly in widely consumed rice-based foods. A liquid chromatography-tandem mass spectrometry (LC-MS/MS) method was developed for simultaneous determination of 5 OPEs in rice-based products. According to recoveries and matrix effects as indicators, quality and proportion of different purification fillers were mainly optimized to fabricate a purification cartridge, simplifying and reducing the pre-treatment process and cost. The proposed method showed excellent linearity (0.08–500 μg kg<sup>−1</sup>, with all correlation coefficients exceeding 0.99), with improved method detection and quantification limit (MDL and MQL): 0.0047–0.1309 and 0.0490–0.6479 μg kg<sup>−1</sup>. Recoveries were 62.16–104.83 % with relative standard deviations (RSDs) at 0.67–15.83 % and negligible matrix effects (<20 %). Contaminants were widely detected (8.62–100 %) in real samples, with higher levels in rice bran than in rice, especially triethyl phosphate (TEP) (10.736 μg kg<sup>−1</sup>) in southern China samples.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"33 ","pages":"Article 103428"},"PeriodicalIF":8.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145922372","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 : 2026-01-01DOI: 10.1016/j.fochx.2025.103431
Cuiping Wen , Chao Wang , Peinan Sun , Liguo Qiu , Haiyang Wang , Zhennan Qiu , Shiyong Wen , Xingang Li
Jujube (Ziziphus jujuba Mill.) is an economically important fruit tree in China, yet systematic evaluations of fresh jujube quality across major production regions remain limited, constraining industry development. In this work, an integrated LC-MS/MS based metabolomics strategy combined with multivariate statistical analyses and comprehensive ranking was employed to characterize metabolic composition and overall fruit quality of 30 fresh jujube varieties from 11 major producing regions. A total of 460 metabolites spanning 30 categories were identified and quantified, with organic acids, flavonoids, terpenoids, alkaloids, and nucleotide derivatives predominating. Metabolomic profiling revealed pronounced regional differentiation, showing a clear east-west divergence in North China but negligible north-south variation. Notably, varieties XJ-X-Y (132 points) and BJ-L-H (129 points) achieved the highest comprehensive scores, reflecting their well-balanced nutritional profiles. Collectively, these results provide robust metabolomic evidence for fresh jujube quality optimization and support its industrial exploitation and functional food development.
{"title":"Metabolic characteristics and nutritional quality of fresh jujube (Ziziphus jujuba mill.) fruits in eleven producing areas","authors":"Cuiping Wen , Chao Wang , Peinan Sun , Liguo Qiu , Haiyang Wang , Zhennan Qiu , Shiyong Wen , Xingang Li","doi":"10.1016/j.fochx.2025.103431","DOIUrl":"10.1016/j.fochx.2025.103431","url":null,"abstract":"<div><div>Jujube (<em>Ziziphus jujuba</em> Mill.) is an economically important fruit tree in China, yet systematic evaluations of fresh jujube quality across major production regions remain limited, constraining industry development. In this work, an integrated LC-MS/MS based metabolomics strategy combined with multivariate statistical analyses and comprehensive ranking was employed to characterize metabolic composition and overall fruit quality of 30 fresh jujube varieties from 11 major producing regions. A total of 460 metabolites spanning 30 categories were identified and quantified, with organic acids, flavonoids, terpenoids, alkaloids, and nucleotide derivatives predominating. Metabolomic profiling revealed pronounced regional differentiation, showing a clear east-west divergence in North China but negligible north-south variation. Notably, varieties XJ-X-Y (132 points) and BJ-L-H (129 points) achieved the highest comprehensive scores, reflecting their well-balanced nutritional profiles. Collectively, these results provide robust metabolomic evidence for fresh jujube quality optimization and support its industrial exploitation and functional food development.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"33 ","pages":"Article 103431"},"PeriodicalIF":8.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921418","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 : 2026-01-01DOI: 10.1016/j.fochx.2026.103489
Hui Zhou , Wenying Yuan , Chenfeng Xu , Xuan Huang , Weitao Zhao , Zhen Wu , Daodong Pan , Jie Luo , Lei Zhou , Xiankang Fan
Global food spoilage, driven by microbial growth and oxidative deterioration, necessitates advanced preservation strategies. This study systematically reviews the preparation methods, structural and functional characterization, and applications of these hybrid systems across dairy, fruit, and meat products. The incorporation of nanoparticles (e.g., Ag, Cu, melanin NPs) and microencapsulated bioactive agents (antioxidants, probiotics, antimicrobials) into hydrogel matrices significantly enhances mechanical stability, antibacterial efficacy, humidity regulation, and stimuli-responsive release capabilities. This synergy arises from three complementary mechanisms, including nanoparticles that reinforce the hydrogel network and provide potent antimicrobial activity, microencapsulations that offer robust protection and controlled release of sensitive bioactives, and the hydrogel itself serves as a responsive scaffold for moisture management and targeted delivery. This synergistic function has excellent applications in probiotic protection, intelligent freshness monitoring of fruits, and odor control of meats. This study underscores the transformative potential of hydrogel-nanoparticle-microcapsule systems in advancing active and intelligent food packaging.
{"title":"Hydrogel-based systems with nanoparticle and microencapsulation for food preservation: Preparation, characterization, and application","authors":"Hui Zhou , Wenying Yuan , Chenfeng Xu , Xuan Huang , Weitao Zhao , Zhen Wu , Daodong Pan , Jie Luo , Lei Zhou , Xiankang Fan","doi":"10.1016/j.fochx.2026.103489","DOIUrl":"10.1016/j.fochx.2026.103489","url":null,"abstract":"<div><div>Global food spoilage, driven by microbial growth and oxidative deterioration, necessitates advanced preservation strategies. This study systematically reviews the preparation methods, structural and functional characterization, and applications of these hybrid systems across dairy, fruit, and meat products. The incorporation of nanoparticles (e.g., Ag, Cu, melanin NPs) and microencapsulated bioactive agents (antioxidants, probiotics, antimicrobials) into hydrogel matrices significantly enhances mechanical stability, antibacterial efficacy, humidity regulation, and stimuli-responsive release capabilities. This synergy arises from three complementary mechanisms, including nanoparticles that reinforce the hydrogel network and provide potent antimicrobial activity, microencapsulations that offer robust protection and controlled release of sensitive bioactives, and the hydrogel itself serves as a responsive scaffold for moisture management and targeted delivery. This synergistic function has excellent applications in probiotic protection, intelligent freshness monitoring of fruits, and odor control of meats. This study underscores the transformative potential of hydrogel-nanoparticle-microcapsule systems in advancing active and intelligent food packaging.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"33 ","pages":"Article 103489"},"PeriodicalIF":8.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145972995","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 : 2026-01-01DOI: 10.1016/j.fochx.2025.103476
Reza Abedi-Firoozjah , Tina Alighadri , Swarup Roy , Arezou Khezerlou , Mahmood Alizadeh Sani
Biopolymer-based food packaging films are a promising eco-friendly alternative to conventional petroleum-based plastics. Adipic acid (AdA) has gained attention as a green and effective crosslinker for improving the performance and characteristics of biopolymer films. AdA (a dicarboxylic acid) is abundantly found in sources such as beets and sugarcane. Its nontoxic nature makes it a suitable candidate for food packaging. Despite its potential, no comprehensive review has studied the progress of applying AdA as a crosslinker in food-oriented biopolymer packaging. To address this gap, this review provides a comprehensive analysis of chemistry and recent advances in the integration of AdA with various polymers for food preservation. This review specifically details the developments in AdA-increased polysaccharide/protein/biopolyester-based packaging films and their role in food preservation. The addition of AdA to biopolymer films improved their mechanical strength, barrier properties, and thermal stability owing to covalent and hydrogen bonds, while also introducing antioxidant activity that helps extend the shelf life of packaged foods. In summary, AdA-crosslinked biopolymer films represent a viable and eco-friendly pathway for food packaging innovation, addressing environmental concerns and consumer demand for safe, sustainable materials.
{"title":"Adipic acid: A green and sustainable crosslinker for innovative food packaging applications","authors":"Reza Abedi-Firoozjah , Tina Alighadri , Swarup Roy , Arezou Khezerlou , Mahmood Alizadeh Sani","doi":"10.1016/j.fochx.2025.103476","DOIUrl":"10.1016/j.fochx.2025.103476","url":null,"abstract":"<div><div>Biopolymer-based food packaging films are a promising eco-friendly alternative to conventional petroleum-based plastics. Adipic acid (AdA) has gained attention as a green and effective crosslinker for improving the performance and characteristics of biopolymer films. AdA (a dicarboxylic acid) is abundantly found in sources such as beets and sugarcane. Its nontoxic nature makes it a suitable candidate for food packaging. Despite its potential, no comprehensive review has studied the progress of applying AdA as a crosslinker in food-oriented biopolymer packaging. To address this gap, this review provides a comprehensive analysis of chemistry and recent advances in the integration of AdA with various polymers for food preservation. This review specifically details the developments in AdA-increased polysaccharide/protein/biopolyester-based packaging films and their role in food preservation. The addition of AdA to biopolymer films improved their mechanical strength, barrier properties, and thermal stability owing to covalent and hydrogen bonds, while also introducing antioxidant activity that helps extend the shelf life of packaged foods. In summary, AdA-crosslinked biopolymer films represent a viable and eco-friendly pathway for food packaging innovation, addressing environmental concerns and consumer demand for safe, sustainable materials.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"33 ","pages":"Article 103476"},"PeriodicalIF":8.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145973111","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 : 2026-01-01DOI: 10.1016/j.fochx.2025.103454
Yu-Hang Jiang , Yang-You Li , Yu-Ting Zhao , Qiao-Yu Hu , Yu-Xing Zhou , Yue Zheng , Yu-Yang Gao , Amel Ahmed Ibrahim , Wei-Gang Xin , Hua-Yi Suo
Lactic acid bacteria (LAB) fermentation is an effective strategy for enhancing the functional properties of foods. In this study, strawberry juice was fermented with different types of probiotics, Limosilactobacillus fermentum, Lacticaseibacillus rhamnosus, and Lactiplantibacillus plantarum, and then their corresponding physicochemical, metabolic, and functional properties were investigated. The results showed that all tested LAB strains proliferated in strawberry juice and formed their own unique taste and flavor by depleting amino acids and hydrocarbons. Concurrently, LAB fermentations significantly increased total flavonoid and phenolic contents and promoted anthocyanin conversion. Correlation analyses revealed that these changes in bioactive constituents were positively correlated with enhanced antioxidant activity and improved inhibition of α-amylase and lipase. Notably, different LAB fermentations induced different metabolic profiles, but they still shared pathways related to biosynthesis of folate, alkaloids, and isoflavones, and metabolism of certain amino acids and sugars. Overall, these results provide insights into LAB fermentations to enhance nutritional value and bioactivity of fruit-based foods.
{"title":"Insights into changes in functional properties of strawberry juice induced by different types of probiotic fermentation: From molecular to regulatory mechanisms","authors":"Yu-Hang Jiang , Yang-You Li , Yu-Ting Zhao , Qiao-Yu Hu , Yu-Xing Zhou , Yue Zheng , Yu-Yang Gao , Amel Ahmed Ibrahim , Wei-Gang Xin , Hua-Yi Suo","doi":"10.1016/j.fochx.2025.103454","DOIUrl":"10.1016/j.fochx.2025.103454","url":null,"abstract":"<div><div>Lactic acid bacteria (LAB) fermentation is an effective strategy for enhancing the functional properties of foods. In this study, strawberry juice was fermented with different types of probiotics, <em>Limosilactobacillus fermentum</em>, <em>Lacticaseibacillus rhamnosu</em>s, and <em>Lactiplantibacillus plantarum</em>, and then their corresponding physicochemical, metabolic, and functional properties were investigated. The results showed that all tested LAB strains proliferated in strawberry juice and formed their own unique taste and flavor by depleting amino acids and hydrocarbons. Concurrently, LAB fermentations significantly increased total flavonoid and phenolic contents and promoted anthocyanin conversion. Correlation analyses revealed that these changes in bioactive constituents were positively correlated with enhanced antioxidant activity and improved inhibition of α-amylase and lipase. Notably, different LAB fermentations induced different metabolic profiles, but they still shared pathways related to biosynthesis of folate, alkaloids, and isoflavones, and metabolism of certain amino acids and sugars. Overall, these results provide insights into LAB fermentations to enhance nutritional value and bioactivity of fruit-based foods.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"33 ","pages":"Article 103454"},"PeriodicalIF":8.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921869","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}
Frozen storage has always been considered an effective process to extend the shelf-life of meat, although the underlying metabolic mechanisms driving quality changes remain poorly understood. This study investigated the impact of frozen storage (0, 30 and 90d) on the metabolome and proximate composition of Yangzhou goose breast muscle. UPLC-MS/MS-based metabolomic analysis identified 850 metabolites and observed distinct profiles across storage periods. Notably, a pronounced accumulation of Glycerophospholipids (GP) and Fatty acyls (FA) was observed from 30d to 90d, during which Arachidonic acid metabolism and Linoleic acid metabolism emerged as the main pathways. These shifts of metabolites corresponded with decreased moisture and elevated intramuscular fat content, suggesting that GP and FA can serve as potential markers for meat quality deterioration during the freezing process. Overall, these data provide dynamic metabolites for the process under frozen storage and highlight key pathways that underlie the quality alterations in goose meat.
{"title":"Metabolomics analysis revealing dynamic changes in the quality of goose meat during frozen preservation","authors":"Zhengfeng Cao , Yujiao Guo , GuoyaoWang , Kaiqi Weng , Yu Zhang , Yang Zhang , Guohong Chen , Qi Xu","doi":"10.1016/j.fochx.2025.103437","DOIUrl":"10.1016/j.fochx.2025.103437","url":null,"abstract":"<div><div>Frozen storage has always been considered an effective process to extend the shelf-life of meat, although the underlying metabolic mechanisms driving quality changes remain poorly understood. This study investigated the impact of frozen storage (0, 30 and 90d) on the metabolome and proximate composition of Yangzhou goose breast muscle. UPLC-MS/MS-based metabolomic analysis identified 850 metabolites and observed distinct profiles across storage periods. Notably, a pronounced accumulation of Glycerophospholipids (GP) and Fatty acyls (FA) was observed from 30d to 90d, during which Arachidonic acid metabolism and Linoleic acid metabolism emerged as the main pathways. These shifts of metabolites corresponded with decreased moisture and elevated intramuscular fat content, suggesting that GP and FA can serve as potential markers for meat quality deterioration during the freezing process. Overall, these data provide dynamic metabolites for the process under frozen storage and highlight key pathways that underlie the quality alterations in goose meat.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"33 ","pages":"Article 103437"},"PeriodicalIF":8.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921945","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 : 2026-01-01DOI: 10.1016/j.fochx.2025.103466
Moussa Nid Ahmed , Abderrahim Asbbane , Wissal Chouacha , Brik Guenaze , Khalid Majourhat , Ali Asdadi , Waleed Al Abdulmonem , Abdelhakim Bouyahya , El Hassan Sakar , Said Gharby
In this study, the physicochemical characteristics and oxidation kinetics of four refined oils—soybean, sunflower, palm, and palm olein—were evaluated. Such oils were assessed for their fatty acid profile (FAP), free fatty acids (FFA), p-anisidine value (p-AV), peroxide value (PV), saponification value (SV) and iodine value (IV). Accelerated oxidation was performed using the Rancimat method at temperatures from 373 to 403 K at 10 K intervals. The oxidation kinetics were characterized by determining the rate constant (k), temperature coefficients (Tcoef), activation energy (Ea), temperature acceleration factor (Q10), and thermodynamic parameters, such as enthalpy (ΔH) and entropy (ΔS), in accordance with the Arrhenius model and the theory of activated complexes. Palm oil had greater resistance, as it needs more activation energy for the oxidation reaction. Based on the estimated shelf life at 298 K (25 °C), palm oil exhibited the greatest oxidative stability (6.93 years), offering a much longer shelf life than the other oils, followed by palm olein (3.71 years), soybean oil (2.26 years), and sunflower oil (1.07 years). These results revealed that rancidity is directly linked to temperature and oil unsaturation.
{"title":"Prediction refined vegetable oils oxidative stability using the accelerated thermal test: evidence from soybean, sunflower, palm and palm olein oils","authors":"Moussa Nid Ahmed , Abderrahim Asbbane , Wissal Chouacha , Brik Guenaze , Khalid Majourhat , Ali Asdadi , Waleed Al Abdulmonem , Abdelhakim Bouyahya , El Hassan Sakar , Said Gharby","doi":"10.1016/j.fochx.2025.103466","DOIUrl":"10.1016/j.fochx.2025.103466","url":null,"abstract":"<div><div>In this study, the physicochemical characteristics and oxidation kinetics of four refined oils—soybean, sunflower, palm, and palm olein—were evaluated. Such oils were assessed for their fatty acid profile (FAP), free fatty acids (FFA), <em>p</em>-anisidine value (<em>p</em>-AV), peroxide value (PV), saponification value (SV) and iodine value (IV). Accelerated oxidation was performed using the Rancimat method at temperatures from 373 to 403 K at 10 K intervals. The oxidation kinetics were characterized by determining the rate constant (k), temperature coefficients (T<sub>coef</sub>), activation energy (E<sub>a</sub>), temperature acceleration factor (Q<sub>10</sub>), and thermodynamic parameters, such as enthalpy (ΔH) and entropy (ΔS), in accordance with the Arrhenius model and the theory of activated complexes. Palm oil had greater resistance, as it needs more activation energy for the oxidation reaction. Based on the estimated shelf life at 298 K (25 °C), palm oil exhibited the greatest oxidative stability (6.93 years), offering a much longer shelf life than the other oils, followed by palm olein (3.71 years), soybean oil (2.26 years), and sunflower oil (1.07 years). These results revealed that rancidity is directly linked to temperature and oil unsaturation.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"33 ","pages":"Article 103466"},"PeriodicalIF":8.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145922296","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 : 2026-01-01DOI: 10.1016/j.fochx.2026.103503
Zhanzhan Jiang, Qinqin Liu, Xuefang Zhao, Akumawah Kyen Marie-Colette, Min Li, Jing Wang
Yeast enzyme activity is pivotal in shaping wine aromas. To elucidate the contribution of T. delbrueckii to aromas during pure fermentation, this study comprehensively evaluated the fermentation performance and enzymatic characteristics of its indigenous and commercial strains. Representative strains were screened to analyze their impact on volatile aroma compounds and overall wine quality. Except for residual sugar and alcohol, no significant differences were observed in the basic physicochemical indicators among the groups. The β-glucosidase and esterase activities of the optimized indigenous strain were 0.76 and 0.63 times higher than the commercial control strain, respectively. The resulting wine exhibited significantly higher concentrations of total volatile aroma compounds, with key constituents such as phenylethanol and ethyl octanoate present at 0.3–0.8 times higher than the control. Sensory evaluation further confirmed that floral and fruity aromas were more prominent in this group of wine samples, indicating the strain's potential to enhance wine aroma complexity.
{"title":"Studies on the pure fermentation and aroma contributions of Torulaspora delbrueckii killer yeasts with high enzymatic activity in different white wine varieties","authors":"Zhanzhan Jiang, Qinqin Liu, Xuefang Zhao, Akumawah Kyen Marie-Colette, Min Li, Jing Wang","doi":"10.1016/j.fochx.2026.103503","DOIUrl":"10.1016/j.fochx.2026.103503","url":null,"abstract":"<div><div>Yeast enzyme activity is pivotal in shaping wine aromas. To elucidate the contribution of <em>T. delbrueckii</em> to aromas during pure fermentation, this study comprehensively evaluated the fermentation performance and enzymatic characteristics of its indigenous and commercial strains. Representative strains were screened to analyze their impact on volatile aroma compounds and overall wine quality. Except for residual sugar and alcohol, no significant differences were observed in the basic physicochemical indicators among the groups. The <em>β</em>-glucosidase and esterase activities of the optimized indigenous strain were 0.76 and 0.63 times higher than the commercial control strain, respectively. The resulting wine exhibited significantly higher concentrations of total volatile aroma compounds, with key constituents such as phenylethanol and ethyl octanoate present at 0.3–0.8 times higher than the control. Sensory evaluation further confirmed that floral and fruity aromas were more prominent in this group of wine samples, indicating the strain's potential to enhance wine aroma complexity.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"33 ","pages":"Article 103503"},"PeriodicalIF":8.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145922297","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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