Food Chemistry: X最新文献

英文中文

Comparative analysis of physicochemical properties, antioxidant activities, and metabolomic profiles in daylily-supplemented craft beer fermented with different Saccharomyces strains

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102326

Yuwen Mu , Chaozhen Zeng , Yulong Ni , Shiyu Zhang , Jianbin Yang , Yuqin Feng

This study investigated the use of daylily as a novel adjunct in craft beer production with four Saccharomyces yeast strains. The addition of daylily powder and yeast selection significantly influenced the physicochemical properties, antioxidant activity, and overall metabolome of the beers. Yeast strains exhibited variations in color, alcohol content, phenolic and flavonoid levels, and antioxidant capacity. Metabolomic analysis revealed differences in lipid, amino acid, tannin, and fatty acid synthesis between strains. Volatile profiles also differed markedly in esters, terpenes, higher alcohols, acids, and aldehydes. While 90 % of metabolites were conserved, key differences reflected distinct metabolic regulation among strains. These findings highlight the potential of daylily as a flavorful and bioactive beer ingredient, and emphasize the importance of targeted yeast selection for optimizing beer quality and metabolome. This work provides a practical framework for brewers to develop innovative beers with enhanced functional properties and specialized flavor profiles.

{"title":"Comparative analysis of physicochemical properties, antioxidant activities, and metabolomic profiles in daylily-supplemented craft beer fermented with different Saccharomyces strains","authors":"Yuwen Mu , Chaozhen Zeng , Yulong Ni , Shiyu Zhang , Jianbin Yang , Yuqin Feng","doi":"10.1016/j.fochx.2025.102326","DOIUrl":"10.1016/j.fochx.2025.102326","url":null,"abstract":"<div><div>This study investigated the use of daylily as a novel adjunct in craft beer production with four <em>Saccharomyces</em> yeast strains. The addition of daylily powder and yeast selection significantly influenced the physicochemical properties, antioxidant activity, and overall metabolome of the beers. Yeast strains exhibited variations in color, alcohol content, phenolic and flavonoid levels, and antioxidant capacity. Metabolomic analysis revealed differences in lipid, amino acid, tannin, and fatty acid synthesis between strains. Volatile profiles also differed markedly in esters, terpenes, higher alcohols, acids, and aldehydes. While 90 % of metabolites were conserved, key differences reflected distinct metabolic regulation among strains. These findings highlight the potential of daylily as a flavorful and bioactive beer ingredient, and emphasize the importance of targeted yeast selection for optimizing beer quality and metabolome. This work provides a practical framework for brewers to develop innovative beers with enhanced functional properties and specialized flavor profiles.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102326"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143534916","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}

引用次数: 0

Fortification of cricket and silkworm pupae powders to improve nutritional quality and digestibility of rice noodles

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102279

Hua Li , Yu Liu , Nidthaya Seephua , Chuenjit Prakitchaiwattana , Rui-Xin Liu , Ju-Sheng Zheng , Sirithon Siriamornpun

To improve the nutritional value and biofunctionalities of traditional rice noodles, this study focused on the effects of incorporating cricket powder (CP) and silkworm pupae powder (SP) on the protein content and digestibility, starch digestibility, and antioxidant potential, as well as the sensory and cooking qualities of rice noodles. Compared to the control (4.96 % and 63.25 %), CP and SP significantly increased the protein content (12.06 %–25.85 %) and in vitro digestibility (71.61 %–90.58 %) (p < 0.05). CP and SP also considerably reduced the estimated glycemic index from 70.36 to 53.47, which may be partly related to the binding of more protein and lipid, as revealed by Fourier-transform infrared spectroscopy. Nevertheless, scanning electron microscopy showed a loose and porous noodle structure, which contributed to higher cooking loss, reduced cohesiveness, and lower tensile strength. Overall, these findings suggest that edible insect powders are promising ingredients for developing functional foods with enhanced nutritional properties.

{"title":"Fortification of cricket and silkworm pupae powders to improve nutritional quality and digestibility of rice noodles","authors":"Hua Li , Yu Liu , Nidthaya Seephua , Chuenjit Prakitchaiwattana , Rui-Xin Liu , Ju-Sheng Zheng , Sirithon Siriamornpun","doi":"10.1016/j.fochx.2025.102279","DOIUrl":"10.1016/j.fochx.2025.102279","url":null,"abstract":"<div><div>To improve the nutritional value and biofunctionalities of traditional rice noodles, this study focused on the effects of incorporating cricket powder (CP) and silkworm pupae powder (SP) on the protein content and digestibility, starch digestibility, and antioxidant potential, as well as the sensory and cooking qualities of rice noodles. Compared to the control (4.96 % and 63.25 %), CP and SP significantly increased the protein content (12.06 %–25.85 %) and in vitro digestibility (71.61 %–90.58 %) (<em>p</em> < 0.05). CP and SP also considerably reduced the estimated glycemic index from 70.36 to 53.47, which may be partly related to the binding of more protein and lipid, as revealed by Fourier-transform infrared spectroscopy. Nevertheless, scanning electron microscopy showed a loose and porous noodle structure, which contributed to higher cooking loss, reduced cohesiveness, and lower tensile strength. Overall, these findings suggest that edible insect powders are promising ingredients for developing functional foods with enhanced nutritional properties.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102279"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143453746","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}

引用次数: 0

Preparation and application of chitosan/nano-TiO₂/daisy essential oil composite films in the preservation of Actinidia arguta

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102303

Yue Wang , Yu Zhang , Yaomei Ma , Jiaxin Liu , Ruinting Zhang , Jun Zhao

Chitosan, a natural polysaccharide, is widely recognized for its biocompatibility, biodegradability, and film-forming properties, making it an ideal candidate for food preservation applications. This study focuses on the development of chitosan-based nanocomposite films incorporating nano-TiO₂ and Daisy Essential Oil for the preservation of Actinidia arguta. The composite films were synthesized and characterized using FT-IR, XRD, SEM, TGA, UV–Visible spectroscopy, and contact angle measurements to evaluate their structural, thermal, and physical properties. The films exhibited enhanced mechanical strength, antimicrobial activity, and antioxidant capacity. Application of these films on Actinidia arguta demonstrated significant improvements in weight loss, hardness, decay rate, total microbial count, respiration rate, soluble solids content, vitamin C, titratable acidity, and enzyme activities during storage. The results indicate that chitosan/nano-TiO₂/DEO composite films effectively extend the shelf life and maintain the quality of Actinidia arguta, providing a promising approach for natural and sustainable food preservation.

{"title":"Preparation and application of chitosan/nano-TiO₂/daisy essential oil composite films in the preservation of Actinidia arguta","authors":"Yue Wang , Yu Zhang , Yaomei Ma , Jiaxin Liu , Ruinting Zhang , Jun Zhao","doi":"10.1016/j.fochx.2025.102303","DOIUrl":"10.1016/j.fochx.2025.102303","url":null,"abstract":"<div><div>Chitosan, a natural polysaccharide, is widely recognized for its biocompatibility, biodegradability, and film-forming properties, making it an ideal candidate for food preservation applications. This study focuses on the development of chitosan-based nanocomposite films incorporating nano-TiO<sub>2</sub> and Daisy Essential Oil for the preservation of <em>Actinidia arguta</em>. The composite films were synthesized and characterized using FT-IR, XRD, SEM, TGA, UV–Visible spectroscopy, and contact angle measurements to evaluate their structural, thermal, and physical properties. The films exhibited enhanced mechanical strength, antimicrobial activity, and antioxidant capacity. Application of these films on <em>Actinidia arguta</em> demonstrated significant improvements in weight loss, hardness, decay rate, total microbial count, respiration rate, soluble solids content, vitamin C, titratable acidity, and enzyme activities during storage. The results indicate that chitosan/nano-TiO<sub>2</sub>/DEO composite films effectively extend the shelf life and maintain the quality of <em>Actinidia arguta</em>, providing a promising approach for natural and sustainable food preservation.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102303"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143464490","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}

引用次数: 0

Identification of key differential compounds in different quality grades of base liquor during the production of Jiang-flavored baijiu

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102331

Xueli Yang , Renyuan Chen , Junhai Wu , Fangqiang Yu , Fengmei Liao , Xiaobo Li , Ye Wang , Cheng Zhao , Hanren Zhang , Xinying Wu

The production process of Jiang-flavored Baijiu is highly elaborate, and the flavor characteristics and quality of the base liquor (BL) exert a substantial impact on the quality of the final product. A total of 130 typical samples from three quality grades within seven fermentation rounds were examined. Based on sensory evaluation, gas chromatography-flame ionization detection (GC-FID) technology was employed to detect 59 principal volatile compounds within the samples. Subsequently, K-means clustering, partial least squares discriminant analysis, and odor activity values were combined to analyze the compound variation trends and key differentiating compounds. The results demonstrated that in the seven fermentation rounds, 10 key differentiating compounds significantly affect the BL quality; in each round, 6 compounds markedly influence the quality level. Among them, the contents of acetic acid, ethyl acetate, lactic acid, and acetaldehyde were correlated with the BL quality grade and have the potential to act as quality indicators.

{"title":"Identification of key differential compounds in different quality grades of base liquor during the production of Jiang-flavored baijiu","authors":"Xueli Yang , Renyuan Chen , Junhai Wu , Fangqiang Yu , Fengmei Liao , Xiaobo Li , Ye Wang , Cheng Zhao , Hanren Zhang , Xinying Wu","doi":"10.1016/j.fochx.2025.102331","DOIUrl":"10.1016/j.fochx.2025.102331","url":null,"abstract":"<div><div>The production process of Jiang-flavored Baijiu is highly elaborate, and the flavor characteristics and quality of the base liquor (BL) exert a substantial impact on the quality of the final product. A total of 130 typical samples from three quality grades within seven fermentation rounds were examined. Based on sensory evaluation, gas chromatography-flame ionization detection (GC-FID) technology was employed to detect 59 principal volatile compounds within the samples. Subsequently, K-means clustering, partial least squares discriminant analysis, and odor activity values were combined to analyze the compound variation trends and key differentiating compounds. The results demonstrated that in the seven fermentation rounds, 10 key differentiating compounds significantly affect the BL quality; in each round, 6 compounds markedly influence the quality level. Among them, the contents of acetic acid, ethyl acetate, lactic acid, and acetaldehyde were correlated with the BL quality grade and have the potential to act as quality indicators.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102331"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143550859","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}

引用次数: 0

Grape stems as sources of tryptophan and selenium: Functional properties and antioxidant potential

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102260

Raquel Fernandes , Concepción Medrano-Padial , Rui Dias-Costa , Raúl Domínguez-Perles , Cláudia Botelho , Rúben Fernandes , Ana Novo Barros

The Douro Demarcated Region's winery industry produces million tonnes of by-products annually, making their reuse essential to minimize environmental impact. Grape stems, rich in bioactive compounds and nutrients, have demonstrated potential health benefits. This study analysed four red grape stems from the Douro region to assess their nutritional value and potential health benefit. Tryptophan, selenium, and phenolic compounds, which regulate cognitive functions, protein and enzyme synthesis, and antioxidant processes, were analysed. Among the varieties, Touriga Nacional exhibited the highest levels of selenium, phenolics, and antioxidant capacity. Tinta Amarela and Touriga Nacional exhibited higher tryptophan levels. Moreover, proanthocyanidins, phenolic acids, flavonols, and anthocyanins were identified in all the varieties analysed. These findings highlight grape stems, particularly Touriga Nacional, as valuable sources of amino acids and bioactive compounds, offering potential in mood regulation, protein synthesis, and antioxidant defence. This research emphasizes their value to reduce waste, generating revenue, and promoting environmental sustainability.

{"title":"Grape stems as sources of tryptophan and selenium: Functional properties and antioxidant potential","authors":"Raquel Fernandes , Concepción Medrano-Padial , Rui Dias-Costa , Raúl Domínguez-Perles , Cláudia Botelho , Rúben Fernandes , Ana Novo Barros","doi":"10.1016/j.fochx.2025.102260","DOIUrl":"10.1016/j.fochx.2025.102260","url":null,"abstract":"<div><div>The Douro Demarcated Region's winery industry produces million tonnes of by-products annually, making their reuse essential to minimize environmental impact. Grape stems, rich in bioactive compounds and nutrients, have demonstrated potential health benefits. This study analysed four red grape stems from the Douro region to assess their nutritional value and potential health benefit. Tryptophan, selenium, and phenolic compounds, which regulate cognitive functions, protein and enzyme synthesis, and antioxidant processes, were analysed. Among the varieties, Touriga Nacional exhibited the highest levels of selenium, phenolics, and antioxidant capacity. Tinta Amarela and Touriga Nacional exhibited higher tryptophan levels. Moreover, proanthocyanidins, phenolic acids, flavonols, and anthocyanins were identified in all the varieties analysed. These findings highlight grape stems, particularly Touriga Nacional, as valuable sources of amino acids and bioactive compounds, offering potential in mood regulation, protein synthesis, and antioxidant defence. This research emphasizes their value to reduce waste, generating revenue, and promoting environmental sustainability.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102260"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143335025","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}

引用次数: 0

Ultrasound assisted deep eutectic solvent-based extraction of Montepulciano d’ Abruzzo grape seeds for the recovery of the grape seed oil and its biological evaluation

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102273

Lorenza Marinaccio , Giulia Gentile , Gokhan Zengin , Stefano Pieretti , Azzurra Stefanucci , Angelo Cichelli , Adriano Mollica

Grape seeds are by-products of vinification process. In this work, a green ultrasound-assisted extraction of grape seeds oil was performed by using the natural volatile deep eutectic solvent (NADES) menthol: thymol 1:1. The obtained oil was compared to that deriving from UAE with n-hexane in terms of fatty acids composition and biological activities. The content of linoleic acid was low for the DES extracted oil; the content of linolenic acid increased from 0.53 % to 5.18 %. The grape seeds oil extracted with DES showed the best total phenolic (18.65 mg GAE/g) and flavonoid (0.73 mg RE/g) contents and the highest results in FRAP, CUPRAC, MCA and Phosphomolybdenum assays. The oil extracted by DES also showed a higher amylase inhibition (0.57 mmol ACAE/g) than n-hexane extract (0.47 mmol ACAE/g). Finally, the anti-inflammatory activity was assessed in vivo through tree different assays, suggesting that their different fatty acids composition could be partially responsible for the significant anti-inflammatory effect of the grape seed oil extracted by NADES.

{"title":"Ultrasound assisted deep eutectic solvent-based extraction of Montepulciano d’ Abruzzo grape seeds for the recovery of the grape seed oil and its biological evaluation","authors":"Lorenza Marinaccio , Giulia Gentile , Gokhan Zengin , Stefano Pieretti , Azzurra Stefanucci , Angelo Cichelli , Adriano Mollica","doi":"10.1016/j.fochx.2025.102273","DOIUrl":"10.1016/j.fochx.2025.102273","url":null,"abstract":"<div><div>Grape seeds are by-products of vinification process. In this work, a green ultrasound-assisted extraction of grape seeds oil was performed by using the natural volatile deep eutectic solvent (NADES) menthol: thymol 1:1. The obtained oil was compared to that deriving from UAE with <em>n</em>-hexane in terms of fatty acids composition and biological activities. The content of linoleic acid was low for the DES extracted oil; the content of linolenic acid increased from 0.53 % to 5.18 %. The grape seeds oil extracted with DES showed the best total phenolic (18.65 mg GAE/g) and flavonoid (0.73 mg RE/g) contents and the highest results in FRAP, CUPRAC, MCA and Phosphomolybdenum assays. The oil extracted by DES also showed a higher amylase inhibition (0.57 mmol ACAE/g) than <em>n</em>-hexane extract (0.47 mmol ACAE/g). Finally, the anti-inflammatory activity was assessed <em>in vivo</em> through tree different assays, suggesting that their different fatty acids composition could be partially responsible for the significant anti-inflammatory effect of the grape seed oil extracted by NADES.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102273"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143387198","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}

引用次数: 0

Detection of volatile organic compounds in Farfarae flos using HS-GC-IMS across different flower colors

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102227

Xiaoying Chen , Jiazhou Shi , Yonggang Yan , Gang Zhang , Liang Peng , Bingyue Yang , Benxiang Hu

Farfarae flos is valued for its nutritional and medicinal benefits. This study used headspace gas chromatography-ion mobility spectrometry to investigate the volatile compounds in various colors of Farfarae flos, including green (G), yellow to white (YW), purplish red to red (PR), and deep purplish red to red (DPR). A total of 92 signal peaks representing 68 identified compounds, which are mainly composed of aldehydes, alcohols, and ketones. The fingerprints showed that the types of volatile compounds in different colors of Farfarae flos were the same, but the contents were different. The PCA further confirmed the clear segregation among the four color categories. The content of volatile compounds is a key determinant of the flavor expressed by flower buds. In this study, the differential flavor compounds of various colors within the Farfarae flos were identified, providing a reference for the selection and breeding of Farfarae flos varieties with desirable flavor qualities.

引用次数: 0

Geographical origin traceability of kiwifruit products using stable isotope and multi-element analysis with multivariate modeling: Feature extraction, selection of model and variable, and discrimination

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102231

Wang Shuanhui , Chen Chang , Tian Jing , Liu Zhi , Mei Xianxian , Zhou Jialu , Wang Dongguang , Zhu Shaohua

The mislabeling of kiwifruit origin frequently disturbs market competition and governmental supervision, significantly undermines brand reputation and consumer rights. In this work, a total of 370 kiwifruits from 8 different countries in global were collected, and 6 stable isotope ratios (SIRs), 10 mineral elements (MEs), and 16 rare earth elements (REEs) were determined for origin traceability study. One-way analysis of variance (ANOVA) showed that regional differences of 32 variables are at significant level (P value =0.00). Supervised methods, partial least squares-discriminant analysis (PLS-DA) and its derivative algorithm (OPLS-DA), linear discriminant analysis (LDA), enhanced identification performance and finally elevated the accuracies to 100 % for all kiwifruit origins. Lu, Tb, Eu, Ho, Pm, Y, δ³⁴S, δ²H, δ¹⁵N, Mg, Se were main contributive variables for LDA modeling (AUC value >0.5). A blind test was conducted using 63 samples randomly selected from Chinese market. The predicted result indicated a significantly high probability of origin mislabeling of imported kiwifruit products, with percentages ranging from 30.0 % to 90.0 %. This study may provide technical supports for combating origin mislabeling conduct, and ensuring food authenticity of kiwifruit in global trade.

{"title":"Geographical origin traceability of kiwifruit products using stable isotope and multi-element analysis with multivariate modeling: Feature extraction, selection of model and variable, and discrimination","authors":"Wang Shuanhui , Chen Chang , Tian Jing , Liu Zhi , Mei Xianxian , Zhou Jialu , Wang Dongguang , Zhu Shaohua","doi":"10.1016/j.fochx.2025.102231","DOIUrl":"10.1016/j.fochx.2025.102231","url":null,"abstract":"<div><div>The mislabeling of kiwifruit origin frequently disturbs market competition and governmental supervision, significantly undermines brand reputation and consumer rights. In this work, a total of 370 kiwifruits from 8 different countries in global were collected, and 6 stable isotope ratios (SIRs), 10 mineral elements (MEs), and 16 rare earth elements (REEs) were determined for origin traceability study. One-way analysis of variance (ANOVA) showed that regional differences of 32 variables are at significant level (<em>P</em> value =0.00). Supervised methods, partial least squares-discriminant analysis (PLS-DA) and its derivative algorithm (OPLS-DA), linear discriminant analysis (LDA), enhanced identification performance and finally elevated the accuracies to 100 % for all kiwifruit origins. Lu, Tb, Eu, Ho, Pm, Y, δ<sup>34</sup>S, δ<sup>2</sup>H, δ<sup>15</sup>N, Mg, Se were main contributive variables for LDA modeling (AUC value >0.5). A blind test was conducted using 63 samples randomly selected from Chinese market. The predicted result indicated a significantly high probability of origin mislabeling of imported kiwifruit products, with percentages ranging from 30.0 % to 90.0 %. This study may provide technical supports for combating origin mislabeling conduct, and ensuring food authenticity of kiwifruit in global trade.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102231"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143376486","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}

引用次数: 0

Proteomics integrated with metabolomics: Analysis of the internal mechanism underlying changes in meat quality in different muscles from bactrian camels

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102230

Rendalai Si , Liang Ming , Xueyan Yun , Jing He , Li Yi , Qin Na , Rimutu Ji , Tungalag Dong

Knowledge about the quality of meat obtained from different muscles is crucial for developing high-quality camel meat for commercial use. Metabolomic and proteomic profiles of the longissimus thoracic (LT), semitendinosus (ST), and psoas major (PM) muscles of the bactrian camel, which significantly vary in aspects such as intramuscular fat (IMF) content and shear force, were comprehensively compared to evaluate the impact of these changes on meat quality. Compared with ST and PM muscles, LT muscles had higher IMF content, were more tender, and had a lower shear force. Proteomic analysis unveiled significant differences in metabolic enzymes and binding proteins among different muscles. Based on correlation analysis, 20 key proteins and metabolites closely related to meat quality were screened. Integration of proteomic and metabolomic data highlighted oxidative phosphorylation, TCA cycle, and glycolysis as key distinguishing pathways among different muscles. These results offer effective information for producing high-quality camel meat.

{"title":"Proteomics integrated with metabolomics: Analysis of the internal mechanism underlying changes in meat quality in different muscles from bactrian camels","authors":"Rendalai Si , Liang Ming , Xueyan Yun , Jing He , Li Yi , Qin Na , Rimutu Ji , Tungalag Dong","doi":"10.1016/j.fochx.2025.102230","DOIUrl":"10.1016/j.fochx.2025.102230","url":null,"abstract":"<div><div>Knowledge about the quality of meat obtained from different muscles is crucial for developing high-quality camel meat for commercial use. Metabolomic and proteomic profiles of the longissimus thoracic (LT), semitendinosus (ST), and psoas major (PM) muscles of the bactrian camel, which significantly vary in aspects such as intramuscular fat (IMF) content and shear force, were comprehensively compared to evaluate the impact of these changes on meat quality. Compared with ST and PM muscles, LT muscles had higher IMF content, were more tender, and had a lower shear force. Proteomic analysis unveiled significant differences in metabolic enzymes and binding proteins among different muscles. Based on correlation analysis, 20 key proteins and metabolites closely related to meat quality were screened. Integration of proteomic and metabolomic data highlighted oxidative phosphorylation, TCA cycle, and glycolysis as key distinguishing pathways among different muscles. These results offer effective information for producing high-quality camel meat.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102230"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143378521","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}

引用次数: 0

Investigation of aromatic compounds and olfactory profiles in cocoa pulp fermentation using yeast-based starters: A Volatilomics and machine learning approach

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102315

Haode Chang , Chunhe Gu , Quanmiao Zhang , Wenjing Zhang , Liru Ma , Fei Liu , Zhen Feng

The interaction and complex metabolism of microorganisms in cocoa pulp drive the fermentation process. To investigate this, four strains from spontaneous cocoa fermentation, including Hanseniaspora uvarum, Saccharomyces cerevisiae, Lactiplantibacillus plantarum, and Gluconobacter potus were combined to ferment cocoa pulp. Nineteen machine learning algorithms were run with the dataset of volatile compounds quantified by headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC–MS) against integrated olfactory evaluation to reveal metabolite-sensory attribute relationships. The models showed high prediction accuracy, ranging from 0.85 for sourness by Gradient Boost Machine to 0.28 for sweetness by linear regression. Ethyl esters, specifically ethyl octanoate and ethyl 9-decenoate, were found positive for aroma development. Polynomial regression, neural network modeling and gradient boosting decision trees highlighted the high carbohydrate consumption rate of S. cerevisiae, the pectin degradation ability of H. uvarum, and the synergy of lactic acid bacteria with G. potus. This study offers new insights into cocoa flavor and the development of fermentation starter cocktails.

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