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}
Pub Date : 2026-02-01DOI: 10.1016/j.fochx.2026.103554
Qing Gui , Qingmian Chen , Yufeng Zhang , Xiu Zeng , Shiyu Li , Jianxiong Huang , Xiuquan Wang
The free and bound phenolic compounds and its antioxidant activities in the root cortext of F. hirta Vahl. were analyzed by UPLC-MS. 57 phenolic compounds were identified, among which 49 are novel and reported for the first time. Psoralen was the most common free phenolic, followed by coniferin and bergapten. Coniferin, afzelechin, naringenin, ferulic acid, and umbelliferone were the predominant bound phenolics. Both free and bound phenolic fraction exhibited relatively high capacity to scavenge DPPH free radicals. According to PCA and HCA analysis, free phenolic fraction in five-lobed leaf type were distinct from unlobed and three-lobed. Pearson correlation identified that psoralen and other 18 phenolic compounds were positively correlated with antioxidant activity. These findings can provide theoretical basis for the breeding of F. hirta Vahl. varieties to maximize phenol production for later development and commercial utilization.
{"title":"Differential analysis of free and bound phenolic compounds and its antioxidant activity of Ficus hirta Vahl. root cortex with different leaf morphotypes based on metabolomics","authors":"Qing Gui , Qingmian Chen , Yufeng Zhang , Xiu Zeng , Shiyu Li , Jianxiong Huang , Xiuquan Wang","doi":"10.1016/j.fochx.2026.103554","DOIUrl":"10.1016/j.fochx.2026.103554","url":null,"abstract":"<div><div>The free and bound phenolic compounds and its antioxidant activities in the root cortext of <em>F. hirta</em> Vahl. were analyzed by UPLC-MS. 57 phenolic compounds were identified, among which 49 are novel and reported for the first time. Psoralen was the most common free phenolic, followed by coniferin and bergapten. Coniferin, afzelechin, naringenin, ferulic acid, and umbelliferone were the predominant bound phenolics. Both free and bound phenolic fraction exhibited relatively high capacity to scavenge DPPH free radicals. According to PCA and HCA analysis, free phenolic fraction in five-lobed leaf type were distinct from unlobed and three-lobed. Pearson correlation identified that psoralen and other 18 phenolic compounds were positively correlated with antioxidant activity. These findings can provide theoretical basis for the breeding of <em>F. hirta</em> Vahl. varieties to maximize phenol production for later development and commercial utilization.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103554"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075617","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.2026.103601
Jin-Kyung Nam , Mi-Ran Kim , Jeong Eun Hyeon , Hae Won Jang
Meat-based broths are increasingly popular with consumers; however, their volatile profiles remain underexplored. This study uses headspace solid-phase microextraction-Arrow combined with gas chromatography/mass spectrometry to identify and quantify volatile compounds in commercial meat-based broths. The analytical method was optimized using response surface methodology and validated through calibration curves, limits of detection and quantification, and recovery analyses to ensure sensitivity and accuracy. Eighteen volatile compounds were identified, with aldehydes being the most abundant. Several compounds, including aldehydes contributing fatty characteristics, were identified in meat-based broths as well as beef flavoring ingredients (extract and powder), whereas pyrazines and methional were found only in beef flavoring ingredients. In sensory evaluations, samples with strong meaty odors and rich umami tastes received high ratings, whereas weak odors and flavors or low saltiness yielded poor consumer acceptance. By identifying key volatile compounds in meat-based broths, this study provides insight for developing Korean-style home meal replacement products.
{"title":"Characterization of key volatile compounds in meat-based broths using HS-SPME-Arrow-GC/MS and their relationship to sensory perception","authors":"Jin-Kyung Nam , Mi-Ran Kim , Jeong Eun Hyeon , Hae Won Jang","doi":"10.1016/j.fochx.2026.103601","DOIUrl":"10.1016/j.fochx.2026.103601","url":null,"abstract":"<div><div>Meat-based broths are increasingly popular with consumers; however, their volatile profiles remain underexplored. This study uses headspace solid-phase microextraction-Arrow combined with gas chromatography/mass spectrometry to identify and quantify volatile compounds in commercial meat-based broths. The analytical method was optimized using response surface methodology and validated through calibration curves, limits of detection and quantification, and recovery analyses to ensure sensitivity and accuracy. Eighteen volatile compounds were identified, with aldehydes being the most abundant. Several compounds, including aldehydes contributing fatty characteristics, were identified in meat-based broths as well as beef flavoring ingredients (extract and powder), whereas pyrazines and methional were found only in beef flavoring ingredients. In sensory evaluations, samples with strong meaty odors and rich umami tastes received high ratings, whereas weak odors and flavors or low saltiness yielded poor consumer acceptance. By identifying key volatile compounds in meat-based broths, this study provides insight for developing Korean-style home meal replacement products.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103601"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075620","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study developed an antibacterial pad by immobilizing lysozyme (LZ) within porous cellulose through polyvinyl alcohol (PVA) cross-linking, reinforced with polylactic acid (PLA) barrier layers. The PLA-PVA/LZ pad demonstrated significantly enhanced structural properties, including a 65.52% increase in TS, a 78.88% rise in WCA, and an 87.62% reduction in water absorption. At an optimal loading of 4% LZ, the pads exhibited potent antibacterial efficacy, inhibiting Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) growth by 93.93% and 86.73%, respectively. Mechanistic investigations revealed that the pad disrupted bacterial cell morphology, compromised membrane integrity, suppressed ATPase activity, and elevated AKP levels. When applied to cooked rice stored at 25 °C, the pad effectively maintained microbial counts below the detection limit for 48 h, extending shelf life by at least 12 h according to Chinese national standards.
{"title":"Development of PLA-PVA/LZ cellulose pads with antimicrobial activity and their application in instant cooked rice preservation.","authors":"Qian Han, Shihui Liu, Xiaoling Huang, Si Chen, Wei Zhang, Pingping Wang, Fang Tang, Xiuying Liu, Chen Liu, Lijie Zhu","doi":"10.1016/j.fochx.2026.103629","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.103629","url":null,"abstract":"<p><p>This study developed an antibacterial pad by immobilizing lysozyme (LZ) within porous cellulose through polyvinyl alcohol (PVA) cross-linking, reinforced with polylactic acid (PLA) barrier layers. The PLA-PVA/LZ pad demonstrated significantly enhanced structural properties, including a 65.52% increase in TS, a 78.88% rise in WCA, and an 87.62% reduction in water absorption. At an optimal loading of 4% LZ, the pads exhibited potent antibacterial efficacy, inhibiting <i>Staphylococcus aureus</i> (<i>S. aureus</i>) and <i>Escherichia coli</i> (<i>E. coli</i>) growth by 93.93% and 86.73%, respectively. Mechanistic investigations revealed that the pad disrupted bacterial cell morphology, compromised membrane integrity, suppressed ATPase activity, and elevated AKP levels. When applied to cooked rice stored at 25 °C, the pad effectively maintained microbial counts below the detection limit for 48 h, extending shelf life by at least 12 h according to Chinese national standards.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"103629"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12907227/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146212746","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-31eCollection Date: 2026-02-01DOI: 10.1016/j.fochx.2026.103616
Hai-Long Zhang, Meng-Qing Xu, Kai Zhang, Li-Juan Han, Jing Du, Wei-Nong Zhang
α-Tocopherol and γ-oryzanol affect physicochemical properties of oils, while their role in frying oil uptake remains unclear. Thus, the influence of various concentrations of 0-1000 mg α-tocopherol/kg oil and 0-15,000 mg γ-oryzanol/kg oil on the oil absorption of French fries and possible mechanisms were investigated. The results demonstrated that α-tocopherol and γ-oryzanol reduced surface oil by 29.83% and surface-penetrated oil by 28.19% in the fries, compared with control sample. Furthermore, α-tocopherol and γ-oryzanol inhibited the formation of total polar materials and diglycerides, delayed the increase in oil viscosity, and influenced the porosity of French fries. Additionally, α-tocopherol and γ-oryzanol decreased the rate constants for water loss and oil absorption at the French fry-oil interface. The most significant reduction in total oil content was observed with 1000 mg α-tocopherol/kg oil and 10,000 mg γ-oryzanol/kg oil. This study provides new insights for developing low-oil fried foods.
{"title":"Mitigating degradation of frying oil and oil absorption of French fries caused by α-tocopherol and γ-oryzanol incorporation into rice bran oil.","authors":"Hai-Long Zhang, Meng-Qing Xu, Kai Zhang, Li-Juan Han, Jing Du, Wei-Nong Zhang","doi":"10.1016/j.fochx.2026.103616","DOIUrl":"10.1016/j.fochx.2026.103616","url":null,"abstract":"<p><p>α-Tocopherol and γ-oryzanol affect physicochemical properties of oils, while their role in frying oil uptake remains unclear. Thus, the influence of various concentrations of 0-1000 mg α-tocopherol/kg oil and 0-15,000 mg γ-oryzanol/kg oil on the oil absorption of French fries and possible mechanisms were investigated. The results demonstrated that α-tocopherol and γ-oryzanol reduced surface oil by 29.83% and surface-penetrated oil by 28.19% in the fries, compared with control sample. Furthermore, α-tocopherol and γ-oryzanol inhibited the formation of total polar materials and diglycerides, delayed the increase in oil viscosity, and influenced the porosity of French fries. Additionally, α-tocopherol and γ-oryzanol decreased the rate constants for water loss and oil absorption at the French fry-oil interface. The most significant reduction in total oil content was observed with 1000 mg α-tocopherol/kg oil and 10,000 mg γ-oryzanol/kg oil. This study provides new insights for developing low-oil fried foods.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"103616"},"PeriodicalIF":8.2,"publicationDate":"2026-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12891880/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146178486","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Frozen pears undergo complex internal quality changes during frozen storage, while conventional evaluation methods are destructive and time-consuming, limiting rapid or continuous monitoring. This study employed hyperspectral reflectance imaging combined with spectral preprocessing, feature wavelength selection, and machine learning algorithms to model key quality indicators of frozen pears, including soluble solids content (SSC), titratable acidity (TA), and total sugar content (TSC). The results revealed distinct optimal modeling strategies for different quality attributes. Stable predictions of TSC were achieved using full-spectrum data or weak wavelength screening, whereas SSC and TA required targeted wavelength optimization to improve prediction robustness. The optimal models exhibited high coefficients of determination, low prediction errors, and acceptable RPD values across prediction sets. Further validation using the guidance method confirmed stable error distributions without evident overfitting. Overall, this study demonstrates that hyperspectral imaging can provide a reliable alternative for non-destructive quality assessment of Lanzhou frozen pears.
{"title":"Hyperspectral imaging with machine learning for non-destructive prediction of quality attributes in Lanzhou frozen pears.","authors":"Weihao Qiao, Mei Yang, Jingming Hu, Huili Yan, Yeming Guo, Faxu Guo","doi":"10.1016/j.fochx.2026.103607","DOIUrl":"10.1016/j.fochx.2026.103607","url":null,"abstract":"<p><p>Frozen pears undergo complex internal quality changes during frozen storage, while conventional evaluation methods are destructive and time-consuming, limiting rapid or continuous monitoring. This study employed hyperspectral reflectance imaging combined with spectral preprocessing, feature wavelength selection, and machine learning algorithms to model key quality indicators of frozen pears, including soluble solids content (SSC), titratable acidity (TA), and total sugar content (TSC). The results revealed distinct optimal modeling strategies for different quality attributes. Stable predictions of TSC were achieved using full-spectrum data or weak wavelength screening, whereas SSC and TA required targeted wavelength optimization to improve prediction robustness. The optimal models exhibited high coefficients of determination, low prediction errors, and acceptable RPD values across prediction sets. Further validation using the guidance method confirmed stable error distributions without evident overfitting. Overall, this study demonstrates that hyperspectral imaging can provide a reliable alternative for non-destructive quality assessment of Lanzhou frozen pears.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"103607"},"PeriodicalIF":8.2,"publicationDate":"2026-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12887812/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146164843","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-31eCollection Date: 2026-02-01DOI: 10.1016/j.fochx.2026.103624
Yunhua Cao, Yanmei Deng, Guohui Yuan, Songliang Zhao, Qian Ma, JiaojiaoYang, Lei Guo, Fangyu Fan
This study aims to investigate how endogenous walnut pellicle polyphenols (WPP) alter the structural and functional properties of walnut protein isolate (WalPI). WPP influence was assessed by adjusting polyphenol content in walnut meal (WM) through treatments that peeled and dephenolized the pellicle. Results showed that WPP decreased the β-sheet content of unpeeled walnut protein isolate (UWalPI), increased random coil structures, and induced structural unfolding. These structural changes raised the water-holding capacity of UWalPI from 1.72 to 2.48 g/g and enhanced foaming capacity and foam stability by 31.12% and 46.44%, respectively. Conversely, surface hydrophobicity declined by 62.9%, oil-holding capacity reduced to 2.44 g/g, and emulsifying capacity, solubility, and thermal stability were compromised. Scanning electron microscopy indicated WPP-induced rearrangement and aggregation, molecular docking simulations predicted interactions between WPP and WalPI. The results clarify the mechanisms of WPP-WalPI interactions and provide strategies for the application of WM and WalPI in food processing.
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