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}
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}
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