Food Chemistry: X最新文献

This study established an intelligent identification method for adulterated peanut oil using machine learning. A total of 32 pure peanut oil samples and 126 adulterated samples containing 5%-30% soybean, palm, cottonseed, or sunflower oil were prepared. The fatty acid profiles of pure and adulterated oils were highly similar, making them difficult to distinguish effectively using principal component analysis or heatmaps. By applying four supervised machine learning algorithms (support vector machine (SVM), random forest, partial least squares, and decision tree), the classification accuracy is improved significantly. The SVM model performed best, achieving 98.18%-100% accuracy for both single and mixed adulteration samples. SHAP analysis identified lignoceric acid (C24:0) as the key adulteration marker. The regression model yielded R² values of 0.9153 and 0.7254 on the training and test sets, respectively. This method provides an accurate, interpretable approach for identifying peanut oil adulteration.

The aims of this study were to adapt current in-vitro digestion protocols to replicate older adults suffering from gastrointestinal infections or those on polypharmacy. The whey protein breakdown was characterised within simulated gastric and intestinal phases, by measuring degree of hydrolysis, bio-accessible peptides, molecular weight distribution by Size Exclusion Chromatography, as well as peptide sequencing using High Resolution LC-MS. Differences due to older adult digestive conditions significantly affected the digestion of whey protein, seen by the presence of some aggregates and intact proteins, and less bio accessible peptides at the end of the gastric phase. These differences were also seen in the intestinal digesta, albeit to a lesser extent wheredistinct proteolytic profiles were seen. This study shows the importance of adapting the simulated gastrointestinal conditions to better represent the ageing gastrointestinal systems of our elderly population, and to better understand the poor protein assimilation by this ageing cohort.

Spent coffee grounds (SCGs) represent a potential source of residual bioactive compounds for sustainable reuse. Effects of roasting levels and sequential brewing cycles on recovery of total phenolic content (TPC), total flavonoid content (TFC), caffeine, and chlorogenic acid (CGA) from Arabica and Robusta SCGs were investigated. Coffee beans were roasted (light, medium, dark), brewed through three hydrothermal cycles, and the resulting SCGs extracted with 70% ethanol. The first brewing cycle removed most water-soluble bioactive compounds, while subsequent brews induced smaller compositional changes, indicating the persistence of functional compounds. Roasting influenced the initial bioactive profile, but its impact diminished after brewing. Robusta SCGs retained higher TPC and antioxidant activity while caffeine diminished with brewing cycle, they were relatively stable to roasting while CGA was more heat-sensitive. Principal component analysis confirmed brewing history as the main factor governing SCG chemical profiles. These findings support brewing-informed SCG valorization for sustainable functional food applications.

This study investigated Dendrobium nobile Lindl. polysaccharides (DNP) for their effects on bound heterocyclic amine (HAs) release in beef patties, myofibrillar protein (MP) and sarcoplasmic protein (SP) models. Furthermore, the potential of DNP to mitigate free HA-induced cytotoxicity was evaluated. In vitro digestion enhanced HAs liberation, with β-carboline HAs showing the most pronounced release; DNP inhibited this liberation dose-dependently (max 21.00%-34.20%)-targeting carboline-type HAs in patties and all three HAs subclasses in MP/SP. The incremental release of HAs during fecal fermentation was lower than that observed during in vitro digestion, and DNP reduced this release concentration-dependently with selective effects-carboline-type HAs in patties, pyridine-type and quinoline/quinoxaline-type HAs in MP, and pyridine-type and carboline-type HAs in SP. DNP also attenuated free PhIP-induced cell damage by ameliorating oxidative stress and suppressing inflammation. These findings elucidate DNP's dual detoxification (blocking bound HAs release, counteracting peroxidative-inflammatory toxicity) and support dietary polysaccharides' role in safer food processing.

This study systematically evaluated the effects of four drying methods (sun-drying (SD), vacuum drying (VD), hot-air drying (HAD), and vacuum freeze-drying (VFD)) on the quality attributes of Morchella sextelata. VD samples exhibited significantly higher levels of soluble protein and total phenolic content (TPC) (p < 0.05), along with the highest crude polysaccharide content, and superior ABTS^•+ scavenging capacity, whereas HAD samples were most effective in scavenging DPPH^• and ^•OH radicals. Characterization of volatile organic compounds by GC-MS (43 compounds) and GC-IMS (56 compounds) revealed key compounds: four characteristic flavor markers (1-hexanol, 2-ethyl-1-hexanol, 2,5-dimethyl-pyrazine, decanal) and three key aroma compounds (ethyl pentanoate, pentanal-M, decanal). These findings provide critical insights into how drying techniques influence the nutritional, antioxidant, and flavor profiles of M. sextelata, offering both theoretical support and practical strategies for optimizing postharvest processing to enhance product quality in the mushroom industry.

This preliminary exploratory study investigates the chemical composition and antioxidant potential of Apis mellifera honeys from Santa Cruz, Bolivia, a region with notable honey production but limited data. Eleven samples collected between 2023 and 2024 were processed to obtain enriched extracts (EE) using solid-phase extraction. Chemical profiles were obtained by TLC and HPLC. Total phenolics, flavonoids, and antioxidant capacity (DPPH•, TEAC, FRAP) were determined spectrophotometrically. Profiles revealed compositional differences, with tentative identification of phenolic acids, hydroxycinnamic acids, and flavonoid derivatives. Total phenolics ranged from 3.57 to 24.95 mg GAE/100 g of honey, and TEAC from 0.37 to 2.10 μmol TE/g honey. Notably, sample M11, with Tessaria spp. reported as a dominant floral source, exhibited the highest antioxidant potential, suggesting interest for functional applications. Darker honeys generally had higher antioxidant capacity, though not always reflecting chemical diversity. These findings highlight the complex bioactive composition of Bolivian honeys and the role of floral and environmental factors.

Metapanax delavayi is widely consumed as a vegetable and herbal tea in western China; however, the impact of postharvest drying on its chemical composition and bioactivity remains insufficiently characterized. In this study, the effects of three drying methods-shade drying (SD), hot-air drying (HAD), and vacuum freeze-drying (VFD)-on the metabolite profile and antioxidant activity of M. delavayi were systematically investigated using UHPLC-Q-TOF-MS and GC-MS/MS-based untargeted metabolomics, combined with multivariate statistical analysis and KEGG pathway enrichment. A total of 742 non-volatile and 87 volatile differential metabolites were detected across the drying treatments, indicating pronounced processing-induced metabolic alterations. KEGG enrichment analysis revealed that the differential metabolites were mainly associated with flavonoid biosynthesis, amino acid metabolism, galactose metabolism, and glycolysis/gluconeogenesis. Antioxidant assays (DPPH, ABTS, hydroxyl radical scavenging activity, and FRAP) demonstrated significant differences among drying methods, with VFD-treated samples generally exhibiting higher antioxidant capacity. Correlation analysis suggested that phenolic and flavonoid metabolites were major contributors to antioxidant activity. Overall, compared with SD and HAD, VFD showed a greater capacity to preserve phytochemical composition and antioxidant potential. These findings provide a scientific basis for optimizing drying strategies and improving the quality of M. delavayi-derived products.

An indigenous yeast strain with high β-glucosidase-producing capacity was isolated from Pyracantha fortuneana (Maxim.) Li, identified as Wickerhamomyces anomalus (designated as WA16), and demonstrated superior growth, enhanced tolerance to winemaking-related stresses, increased sterol synthesis, and reduced hydrogen sulfide production, along with lower aerobic growth capacity, compared to a commercial Saccharomyces cerevisiae strain. When used alone to ferment P. fortuneana wine, WA16 was capable of completing alcoholic fermentation independently and produced the highest concentrations of Gln (168.49 μg/mL) and D-glucuronic acid (2222.79 μg/mL), as well as the greatest diversity of volatile flavor compounds (78 types). Relative to the raw fruit pulp, WA16-fermented wine exhibited higher total flavonoid content, enhanced antioxidant activity, and elevated concentrations of esters, alcohols, acids, terpenes, and aromatic compounds. Sensory evaluations confirmed that WA16-inoculated wines achieved a superior overall aromatic profile, highlighting the strain's promising potential for P. fortuneana wine production.

A riboflavin-sensitized food-grade TiO₂ composite photocatalyst (TiO₂@Rib) was synthesized. The sensitization extended its light absorption into the visible region and narrowed the bandgap to 2.36 eV. TiO₂@Rib possessed excellent water solubility (∼4868 μg/mL). TiO₂@Rib exhibited a high capacity for generating singlet oxygen and hydroxyl radicals. Refrigerated shrimp treated with TiO₂@Rib achieved the highest sensory evaluation score. It effectively suppressed the increase in the freshness indicators during storage, including total volatile basic nitrogen (29.88 ± 0.20 mg/100 g), pH (7.81 ± 0.09), total viable count (5.67 ± 0.03 log CFU/g), and malondialdehyde (166.12 ± 2.28 nmol/g) on day 6. It also effectively inhibited the oxidation of proteins and lipids, with total protein and sulfhydryl contents of 16.03 ± 1.15 mg/g and 0.092 ± 0.002 mmol/gprot, respectively. Additionally, water loss in refrigerated shrimp was effectively restrained. Therefore, TiO₂@Rib-mediated photocatalytic sterilization and preservation extended the refrigerated shelf-life of shrimp to 6 days.

Cyenopyrafen is widely used to control spider mites during strawberry cultivation, and its residues should be monitored non-destructively after harvest. This study explores a fluorescence imaging system for estimating cyenopyrafen residues from a commercial pesticide formulation (STARMITE®, Nissan Chemical co., Japan). Excitation-emission matrix (EEM) analysis guided the imaging setup using 280 nm UV light. While cyenopyrafen itself is non-fluorescent, persistent formulation components associated with the solvent system emitted strong blue fluorescence, serving as an indirect index of residue level. Fluorescence images of 71 samples were captured and correlated with HPLC measurements. A partial least squares regression (PLSR) model developed using 53 samples (<5 mg/kg) achieved R² = 0.92, RMSE = 0.38, and a detection limit of 0.44 mg/kg. This method enables non-destructive, accurate, and cost-effective residue estimation and is suitable for high-throughput post-harvest screening. The approach also shows potential for broader application to other formulation-based pesticide detection tasks.