Pub Date : 2026-01-01DOI: 10.1016/j.fochx.2025.103413
Lian He , Zongyuan Lu , Xuemei Cai , Kaixian Zhu , Chengjian Xu , Dan Lin , Zhiyong Hou , Sze Ying Leong , Nallammai Singaram , Cui Yang , Sook Wah Chan , Hua Peng , Minglu Lan
This study compared Sichuan pepper harvested at five stages (July–September) for preparing Sichuan pepper-flavoured chicken. Electronic nose and tongue analyses separated the control from peppered samples and further distinguished early (July–august) from late (September) harvests; September pepper produced stronger odour, higher umami and sourness, and lower bitterness. GC–IMS fingerprints revealed harvest-dependent shifts in volatile profiles, and OPLS-DA (VIP > 1) highlighted limonene-D/M (highest VIP), terpinolene, myrcene, sec-butanol, isobutyl acetate-D, and terpinyl acetate-D/M as key markers. HS–GC–MS detected 68 volatiles; OPLS-DA markers (VIP > 1) included 3-penten-2-ol (highest VIP), β-pinene, limonene, phellandrene, linalyl acetate, and eucalyptol, while α-pinene varied significantly with harvest period. Overall, later harvest increased terpene/ester abundance and most effectively enhanced the characteristic flavour of Sichuan pepper-flavoured chicken.
{"title":"Impact of harvest periods of Sichuan pepper on Sichuan pepper-flavoured chicken using electronic nose, electronic tongue, and chromatography","authors":"Lian He , Zongyuan Lu , Xuemei Cai , Kaixian Zhu , Chengjian Xu , Dan Lin , Zhiyong Hou , Sze Ying Leong , Nallammai Singaram , Cui Yang , Sook Wah Chan , Hua Peng , Minglu Lan","doi":"10.1016/j.fochx.2025.103413","DOIUrl":"10.1016/j.fochx.2025.103413","url":null,"abstract":"<div><div>This study compared Sichuan pepper harvested at five stages (July–September) for preparing Sichuan pepper-flavoured chicken. Electronic nose and tongue analyses separated the control from peppered samples and further distinguished early (July–august) from late (September) harvests; September pepper produced stronger odour, higher umami and sourness, and lower bitterness. GC–IMS fingerprints revealed harvest-dependent shifts in volatile profiles, and OPLS-DA (VIP > 1) highlighted limonene-D/M (highest VIP), terpinolene, myrcene, sec-butanol, isobutyl acetate-D, and terpinyl acetate-D/M as key markers. HS–GC–MS detected 68 volatiles; OPLS-DA markers (VIP > 1) included 3-penten-2-ol (highest VIP), β-pinene, limonene, phellandrene, linalyl acetate, and eucalyptol, while α-pinene varied significantly with harvest period. Overall, later harvest increased terpene/ester abundance and most effectively enhanced the characteristic flavour of Sichuan pepper-flavoured chicken.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"33 ","pages":"Article 103413"},"PeriodicalIF":8.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921939","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01DOI: 10.1016/j.fochx.2025.103425
Qin Cen , Jiamin Li , Zhengbin Yang , Zefen Zhu , Juan Zhou , Xinyao Huang , Huaimao Tie , Xuefeng Zeng , Likang Qin
In the sweet potato starch processing industry, large volumes of organic wastewater are generated, yet their utilization remains limited. This study introduces a novel strategy for yogurt enhancement by incorporating Coriolus versicolor-fermented sweet potato pulp water (CV-SPPW). The effects of different CV-SPPW concentrations on yogurt's bioactive compounds, functional properties, in vitro gut microbiota modulation were evaluated. The results revealed that increasing CV-SPPW concentrations enriched bioactive components, including polysaccharides and triterpenoids. Notably, at a concentration of 15 %, organic acids such as lactic acid (0.6991 mg/mL) and succinic acid (0.0167 mg/mL) were maximized. Yogurt supplemented with 15 % CV-SPPW exhibited enhanced antioxidant and hypoglycemic activities. Furthermore, CV-SPPW supplementation modulated the gut microbiota by increasing the relative abundance of beneficial phyla, such as Firmicutes and Bacteroidetes, while reducing potentially harmful taxa, thereby improving microbial diversity and community structure. These findings suggest that CV-SPPW valorization provides a sustainable approach to developing functional yogurt with enhanced health benefits.
{"title":"Effects of Coriolus versicolor-fermented sweet potato pulp water on yogurt: bioactive components, functional properties, and in vitro gut microbiota modulation","authors":"Qin Cen , Jiamin Li , Zhengbin Yang , Zefen Zhu , Juan Zhou , Xinyao Huang , Huaimao Tie , Xuefeng Zeng , Likang Qin","doi":"10.1016/j.fochx.2025.103425","DOIUrl":"10.1016/j.fochx.2025.103425","url":null,"abstract":"<div><div>In the sweet potato starch processing industry, large volumes of organic wastewater are generated, yet their utilization remains limited. This study introduces a novel strategy for yogurt enhancement by incorporating <em>Coriolus versicolor</em>-fermented sweet potato pulp water (CV-SPPW). The effects of different CV-SPPW concentrations on yogurt's bioactive compounds, functional properties, <em>in vitro</em> gut microbiota modulation were evaluated. The results revealed that increasing CV-SPPW concentrations enriched bioactive components, including polysaccharides and triterpenoids. Notably, at a concentration of 15 %, organic acids such as lactic acid (0.6991 mg/mL) and succinic acid (0.0167 mg/mL) were maximized. Yogurt supplemented with 15 % CV-SPPW exhibited enhanced antioxidant and hypoglycemic activities. Furthermore, CV-SPPW supplementation modulated the gut microbiota by increasing the relative abundance of beneficial phyla, such as Firmicutes and Bacteroidetes, while reducing potentially harmful taxa, thereby improving microbial diversity and community structure. These findings suggest that CV-SPPW valorization provides a sustainable approach to developing functional yogurt with enhanced health benefits.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"33 ","pages":"Article 103425"},"PeriodicalIF":8.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921943","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01DOI: 10.1016/j.fochx.2025.103441
Qiaoyu Han , Jiechao Liu , Muhammad Nawaz , Hui Liu , Qiang Zhang , Zhenzhen Lv , Dalei Chen , Wenbo Yang , Zhonggao Jiao
The peach puree was fermented by 4 selected Lactobacillus strains, the changes in sugars, acids, phenolics, carotenoids, and volatile composition after fermentation and subsequent cold storage (4 °C) were investigated. Results found that fermentation with different Lactobacillus strains resulted in a sugar consumption (2.64–7.62 g/L) and lactic acid production (1.72–9.69 g/L). Fermentation increased the levels of total phenolics (5.31–28.07 %), total carotenoids (12.34–43.16 %), total volatiles (1.59–4.78 times), and antioxidant capacity (6.48–20.32 %) relative to control sample, with L. plantarum 21802 exhibiting the greatest enhancement. During storage, the nutritional and volatile composition underwent a slightly continuous change, depending on the Lactobacillus strains and storage time. The antioxidant activity of L.plantarum 21802 group was 18.35 % (14 d) and 20.61 % (28 d) higher than control. These findings confirm that the evolutions of phytochemical composition in peach puree were various from strains and L.plantarum 21802 was a promising strain for producing functional peach puree.
{"title":"Changes in nutritional and volatile composition of peach puree as affected by fermentation with different Lactobacillus strains and subsequent cold storage","authors":"Qiaoyu Han , Jiechao Liu , Muhammad Nawaz , Hui Liu , Qiang Zhang , Zhenzhen Lv , Dalei Chen , Wenbo Yang , Zhonggao Jiao","doi":"10.1016/j.fochx.2025.103441","DOIUrl":"10.1016/j.fochx.2025.103441","url":null,"abstract":"<div><div>The peach puree was fermented by 4 selected <em>Lactobacillus</em> strains, the changes in sugars, acids, phenolics, carotenoids, and volatile composition after fermentation and subsequent cold storage (4 °C) were investigated. Results found that fermentation with different <em>Lactobacillus</em> strains resulted in a sugar consumption (2.64–7.62 g/L) and lactic acid production (1.72–9.69 g/L). Fermentation increased the levels of total phenolics (5.31–28.07 %), total carotenoids (12.34–43.16 %), total volatiles (1.59–4.78 times), and antioxidant capacity (6.48–20.32 %) relative to control sample, with <em>L. plantarum</em> 21802 exhibiting the greatest enhancement. During storage, the nutritional and volatile composition underwent a slightly continuous change, depending on the <em>Lactobacillus</em> strains and storage time. The antioxidant activity of <em>L.</em> <em>plantarum</em> 21802 group was 18.35 % (14 d) and 20.61 % (28 d) higher than control. These findings confirm that the evolutions of phytochemical composition in peach puree were various from strains and <em>L.</em> <em>plantarum</em> 21802 was a promising strain for producing functional peach puree.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"33 ","pages":"Article 103441"},"PeriodicalIF":8.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921944","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01DOI: 10.1016/j.fochx.2026.103495
Wensi Xu , Shengcai Xu , Aihua Deng , Xiaoyang Liu , Liang Song , Dayong Zhou , Qifu Yang
Crayfish are valued for their culinary appeal and nutritional profile. This study compares air frying (AF) and roasting (RO) impacts on crayfish muscle. We investigated water migration, protein structural changes, microstructure, sensory attributes, digestibility, and volatile compounds. Dry-heat processing induced significant protein oxidation and aggregation, as evidenced by a 3.6-fold increase in carbonyl content, a 48 % rise in the myofibrillar fragmentation index, and a reduction in free sulfhydryl groups. AF promoted protein oxidation due to rapid heating, whereas RO enhanced proteolysis. AF samples retained bound water within compact matrices, restricting water mobility, whereas RO formed porous networks that increased free water content, yielding smaller digesta particles (367.9 nm). AF enriched volatile compounds through dehydration-driven concentration, with tetrahydro-2-furanmethanol as a discriminant marker. AF at 170 °C/10 min achieved optimal sensory acceptance. Our findings elucidate multiscale mechanisms linking water-protein dynamics to texture, flavor, and digestibility, providing a scientific basis for optimizing crustacean processing.
{"title":"Deciphering the impact of air frying vs. oven roasting on crayfish (Procambarus clarkii) quality: A multiscale journey from water migration and protein denaturation to texture, flavor, and digestibility","authors":"Wensi Xu , Shengcai Xu , Aihua Deng , Xiaoyang Liu , Liang Song , Dayong Zhou , Qifu Yang","doi":"10.1016/j.fochx.2026.103495","DOIUrl":"10.1016/j.fochx.2026.103495","url":null,"abstract":"<div><div>Crayfish are valued for their culinary appeal and nutritional profile. This study compares air frying (AF) and roasting (RO) impacts on crayfish muscle. We investigated water migration, protein structural changes, microstructure, sensory attributes, digestibility, and volatile compounds. Dry-heat processing induced significant protein oxidation and aggregation, as evidenced by a 3.6-fold increase in carbonyl content, a 48 % rise in the myofibrillar fragmentation index, and a reduction in free sulfhydryl groups. AF promoted protein oxidation due to rapid heating, whereas RO enhanced proteolysis. AF samples retained bound water within compact matrices, restricting water mobility, whereas RO formed porous networks that increased free water content, yielding smaller digesta particles (367.9 nm). AF enriched volatile compounds through dehydration-driven concentration, with tetrahydro-2-furanmethanol as a discriminant marker. AF at 170 °C/10 min achieved optimal sensory acceptance. Our findings elucidate multiscale mechanisms linking water-protein dynamics to texture, flavor, and digestibility, providing a scientific basis for optimizing crustacean processing.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"33 ","pages":"Article 103495"},"PeriodicalIF":8.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145922212","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01DOI: 10.1016/j.fochx.2025.103463
Maidinai Sabier , David D. Kitts , Aobo Zhu , Suying Huang , Yue Li , Pan Wang , Jinping Si , Xinfeng Zhang
Aroma evolution during the traditional Nine Steaming and Nine Drying (NSND) process is essential to establish quality control and authentication of Polygonatum rhizome (PR) species, yet the underlying chemical mechanisms underlying changes remain poorly characterized. Using a flash GC–E-nose, we profiled volatile transitions of four PR species across ten NSND stages and tentatively identified 71 compounds. Distinct aroma trajectories were observed: early-stage loss of green aldehydes and alcohols reflected suppression of lipid-oxidation pathways, whereas later-stage increases in roasted, aromatic, and sulfur-derived notes were consistent with progressive Maillard reactions, sugar fragmentation, and Strecker degradation. Species-specific differences, including ester, ketone, and phenolic formation, further suggested variations in precursor pools and thermal reactivity. Multivariate analyses (ANOVA, PCA, HCA) clearly discriminated species and steaming stages, revealing consistent chemical transformation patterns. These mechanistic insights provide foundational volatile profiling knowledge that will support future development of aroma-based tools for PR quality evaluation and authentication.
{"title":"Aroma profiling using GC E-nose to trace origin of polygonati rhizoma species and quantify the effect of using ‘nine steaming and nine sun drying” processing","authors":"Maidinai Sabier , David D. Kitts , Aobo Zhu , Suying Huang , Yue Li , Pan Wang , Jinping Si , Xinfeng Zhang","doi":"10.1016/j.fochx.2025.103463","DOIUrl":"10.1016/j.fochx.2025.103463","url":null,"abstract":"<div><div>Aroma evolution during the traditional Nine Steaming and Nine Drying (NSND) process is essential to establish quality control and authentication of Polygonatum rhizome (PR) species, yet the underlying chemical mechanisms underlying changes remain poorly characterized. Using a flash GC–<em>E</em>-nose, we profiled volatile transitions of four PR species across ten NSND stages and tentatively identified 71 compounds. Distinct aroma trajectories were observed: early-stage loss of green aldehydes and alcohols reflected suppression of lipid-oxidation pathways, whereas later-stage increases in roasted, aromatic, and sulfur-derived notes were consistent with progressive Maillard reactions, sugar fragmentation, and Strecker degradation. Species-specific differences, including ester, ketone, and phenolic formation, further suggested variations in precursor pools and thermal reactivity. Multivariate analyses (ANOVA, PCA, HCA) clearly discriminated species and steaming stages, revealing consistent chemical transformation patterns. These mechanistic insights provide foundational volatile profiling knowledge that will support future development of aroma-based tools for PR quality evaluation and authentication.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"33 ","pages":"Article 103463"},"PeriodicalIF":8.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145922367","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01DOI: 10.1016/j.fochx.2025.103468
Yaoying Zeng , Yuheng Tan , Le Xie , Yubo Xiong , Zhuojun Yu , Ming Jia , Wei He , Wenhua Zhou
Fermented mustard is a traditional Chinese vegetable product with complex flavor profiles shaped primarily by microbial activity during fermentation. Although several studies focus on single fermentation systems, few have integrated microbial diversity and metabolomics. This study investigated the effects of three fermentation techniques, i.e., jar fermentation (JFM), pool fermentation (PFM), and bury fermentation (BFM), on the quality attributes, microbial community composition, and metabolite profile of fermented mustard. JFM was predominantly characterized by Lactobacillus and Wickerhamiella, creating a stable microaerobic environment that promoted lactic acid accumulation and ester synthesis. BFM showed higher abundance of potential pathogens such as Staphylococcus and Pseudomonas, suppressing lactic acid bacteria (LAB) activity. Metabolomics revealed 8447 metabolites, with lipids, organic heterocyclic compounds, and phenylpropanoids as key flavor contributors. These findings establish that JFM's microaerobic environment selectively enriches beneficial Lactobacillus-Wickerhamiella consortia while suppressing spoilage taxa, driving superior quality and safety through distinct metabolic pathways. This comparative framework provides targeted strategies for optimizing traditional mustard fermentation.
{"title":"Study on the effects of different fermentation methods on fermented mustard microbial community composition and metabolite profile","authors":"Yaoying Zeng , Yuheng Tan , Le Xie , Yubo Xiong , Zhuojun Yu , Ming Jia , Wei He , Wenhua Zhou","doi":"10.1016/j.fochx.2025.103468","DOIUrl":"10.1016/j.fochx.2025.103468","url":null,"abstract":"<div><div>Fermented mustard is a traditional Chinese vegetable product with complex flavor profiles shaped primarily by microbial activity during fermentation. Although several studies focus on single fermentation systems, few have integrated microbial diversity and metabolomics. This study investigated the effects of three fermentation techniques, i.e., jar fermentation (JFM), pool fermentation (PFM), and bury fermentation (BFM), on the quality attributes, microbial community composition, and metabolite profile of fermented mustard. JFM was predominantly characterized by <em>Lactobacillus</em> and <em>Wickerhamiella,</em> creating a stable microaerobic environment that promoted lactic acid accumulation and ester synthesis. BFM showed higher abundance of potential pathogens such as <em>Staphylococcus</em> and <em>Pseudomonas</em>, suppressing lactic acid bacteria (LAB) activity. Metabolomics revealed 8447 metabolites, with lipids, organic heterocyclic compounds, and phenylpropanoids as key flavor contributors. These findings establish that JFM's microaerobic environment selectively enriches beneficial <em>Lactobacillus-Wickerhamiella</em> consortia while suppressing spoilage taxa, driving superior quality and safety through distinct metabolic pathways. This comparative framework provides targeted strategies for optimizing traditional mustard fermentation.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"33 ","pages":"Article 103468"},"PeriodicalIF":8.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145922370","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01DOI: 10.1016/j.fochx.2025.103325
Jiajia Mo , Rongsheng Du , Kun Wang , Xinying Wang , Kunweng Puguan , Caihui Wang , Yuan Liu , Linlin Wang , Lina Wang
This study prepared microcapsules using sea buckthorn essential oil (SBEO) as the core material and gum arabic with porous starch as wall material via complex coacervation (with successful encapsulation confirmed by FTIR spectroscopy), and further explored its sustained-release application in yak meat preservation (from 0 to 8 days). Their effect on yak meat preservation during 0–8 days refrigerated storage was evaluated. Physicochemical parameters in groups (Control, SB oil, PS: starch+ SB, WS: microcapsules, WP: starch + microcapsules) were measured. All SB-containing groups maintained color/ moisture, delayed pH rise, inhibited microbes, and mitigated myofibrillar protein (MP) oxidative damage. WP exhibited superior preservation: significantly better at stabilizing color/ moisture, inhibiting MP oxidation while preserving its secondary/ tertiary structures. Via sustained release, WP prolonged antioxidant/ antibacterial activity, thus significantly improve the quality stability of yak meat during storage. The porous starch combined with microencapsulated oil (WP) proved optimal for enhancing yak meat storage quality.
{"title":"Sustained-release application of porous starch/gum arabic microencapsulated sea buckthorn essential oil in yak meat preservation","authors":"Jiajia Mo , Rongsheng Du , Kun Wang , Xinying Wang , Kunweng Puguan , Caihui Wang , Yuan Liu , Linlin Wang , Lina Wang","doi":"10.1016/j.fochx.2025.103325","DOIUrl":"10.1016/j.fochx.2025.103325","url":null,"abstract":"<div><div>This study prepared microcapsules using sea buckthorn essential oil (SBEO) as the core material and gum arabic with porous starch as wall material via complex coacervation (with successful encapsulation confirmed by FTIR spectroscopy), and further explored its sustained-release application in yak meat preservation (from 0 to 8 days). Their effect on yak meat preservation during 0–8 days refrigerated storage was evaluated. Physicochemical parameters in groups (Control, SB oil, PS: starch+ SB, WS: microcapsules, WP: starch + microcapsules) were measured. All SB-containing groups maintained color/ moisture, delayed pH rise, inhibited microbes, and mitigated myofibrillar protein (MP) oxidative damage. WP exhibited superior preservation: significantly better at stabilizing color/ moisture, inhibiting MP oxidation while preserving its secondary/ tertiary structures. Via sustained release, WP prolonged antioxidant/ antibacterial activity, thus significantly improve the quality stability of yak meat during storage. The porous starch combined with microencapsulated oil (WP) proved optimal for enhancing yak meat storage quality.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"33 ","pages":"Article 103325"},"PeriodicalIF":8.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921411","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01DOI: 10.1016/j.fochx.2025.103419
Bo Xia , Honghao Chen , Yan Liu , Li Fan , Zhewei Shi , Tianfeng Chen , Jianfeng Wang , Guilin Cheng
Bananas, the world's fourth-largest food crop, generate $44.1 billion annually and feed over 400 million people. However, postharvest preservation remains challenging due to rapid climacteric ripening. Current preservation strategies using polysaccharides and synthetic polymers only provide film-forming properties, requiring additional bioactive components (phytochemicals) or other agents (metal nanoparticles), to achieve preservation effects. In contrast, peptides possess intrinsic antibacterial and antioxidant properties enabling independent preservation effects yet remain unexplored for commercial banana preservation despite proven potential in other food applications. We report a novel Lys-blocking-Thr oligopeptide coating synthesized via ring-opening polymerization that significantly extends banana shelf life. The oligopeptide coating extended shelf life from 4 (controls) to 8 days under ambient conditions while reducing weight loss by 50 % and preserving nutritional components including titratable acidity, reducing sugars, and total phenolic compounds. This peptide-based approach represents a breakthrough in sustainable postharvest technology, offering enhanced biocompatibility and biodegradability for global banana preservation systems.
{"title":"Novel Lys-blocking-Thr oligopeptide coating for extended banana preservation and quality retention","authors":"Bo Xia , Honghao Chen , Yan Liu , Li Fan , Zhewei Shi , Tianfeng Chen , Jianfeng Wang , Guilin Cheng","doi":"10.1016/j.fochx.2025.103419","DOIUrl":"10.1016/j.fochx.2025.103419","url":null,"abstract":"<div><div>Bananas, the world's fourth-largest food crop, generate $44.1 billion annually and feed over 400 million people. However, postharvest preservation remains challenging due to rapid climacteric ripening. Current preservation strategies using polysaccharides and synthetic polymers only provide film-forming properties, requiring additional bioactive components (phytochemicals) or other agents (metal nanoparticles), to achieve preservation effects. In contrast, peptides possess intrinsic antibacterial and antioxidant properties enabling independent preservation effects yet remain unexplored for commercial banana preservation despite proven potential in other food applications. We report a novel Lys-blocking-Thr oligopeptide coating synthesized via ring-opening polymerization that significantly extends banana shelf life. The oligopeptide coating extended shelf life from 4 (controls) to 8 days under ambient conditions while reducing weight loss by 50 % and preserving nutritional components including titratable acidity, reducing sugars, and total phenolic compounds. This peptide-based approach represents a breakthrough in sustainable postharvest technology, offering enhanced biocompatibility and biodegradability for global banana preservation systems.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"33 ","pages":"Article 103419"},"PeriodicalIF":8.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921412","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01DOI: 10.1016/j.fochx.2025.103436
Xiuxia Ren , Hairong Xiong , Xueping Liao , Ayman Mohamed Ahmed Abduallah , Jingqi Su , Xiaoxiao Wang , Caihuan Tian , Jingqi Xue , Zihan Song , Xiuxin Zhang
Fermentation can change tea flavour. This study aimed to improve the quality of tree peony flower tea through fermentation and investigate the underlying metabolomic changes. Eurotium cristatum were identified from three commercial Fu brick teas and ten strains were subsequently used for fermentation to produce instant peony dark tea (IPDT). It found that fermentation significantly improved the quality of IPDT by reducing astringency, improving the taste, and enhancing the antioxidant and antibacterial activity. Moreover, total sugar content and free amino acids content were reduced in IPDT, while total polyphenols and total flavonoids content were increased. A total of 84 metabolites were identified, which were mainly enriched in carbon metabolism and amino acid metabolism. The improvement of tea flavour after fermentation was clearly explained through “metabolic pathways - metabolic substance concentration - sensory evaluation” model. This study provides technical guidance for IPDT production and enhances comprehensive utilization of peony petals.
{"title":"The physiochemical characteristics and metabolic components of Paeonia ostii petal tea produced through Eurotium cristatum-mediated liquid fermentation","authors":"Xiuxia Ren , Hairong Xiong , Xueping Liao , Ayman Mohamed Ahmed Abduallah , Jingqi Su , Xiaoxiao Wang , Caihuan Tian , Jingqi Xue , Zihan Song , Xiuxin Zhang","doi":"10.1016/j.fochx.2025.103436","DOIUrl":"10.1016/j.fochx.2025.103436","url":null,"abstract":"<div><div>Fermentation can change tea flavour. This study aimed to improve the quality of tree peony flower tea through fermentation and investigate the underlying metabolomic changes. <em>Eurotium cristatum</em> were identified from three commercial Fu brick teas and ten strains were subsequently used for fermentation to produce instant peony dark tea (IPDT). It found that fermentation significantly improved the quality of IPDT by reducing astringency, improving the taste, and enhancing the antioxidant and antibacterial activity. Moreover, total sugar content and free amino acids content were reduced in IPDT, while total polyphenols and total flavonoids content were increased. A total of 84 metabolites were identified, which were mainly enriched in carbon metabolism and amino acid metabolism. The improvement of tea flavour after fermentation was clearly explained through “metabolic pathways - metabolic substance concentration - sensory evaluation” model. This study provides technical guidance for IPDT production and enhances comprehensive utilization of peony petals.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"33 ","pages":"Article 103436"},"PeriodicalIF":8.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921855","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01DOI: 10.1016/j.fochx.2025.103452
José Villacís-Chiriboga, Helga Guðný Elíasdóttir, Isabel Badager, Mehdi Abdollahi
The residual fiber-rich fraction after oat protein extraction is a promising resource for sustainable protein recovery, though its rigid protein–fiber matrix hinders extraction. This study assessed effects of mechanical (wet milling, ultrasound) and biochemical (Viscozyme®) pretreatments, individually and in sequence, on its protein recovery using alkaline extraction and isoelectric precipitation. Wet milling slightly improved yields via particle size reduction, while ultrasound alone enhanced protein purity. The combination of ultrasound and enzymatic treatment doubled protein recovery and mass yield, also boosting gelation and viscoelastic strength. Pretreatment order was crucial: ultrasound followed by enzyme treatment yielded higher surface charge and gel strength, whereas enzyme-first produced finer protein particles with moderate gel strength. Ultrasound-first treatments showed lowest phytate retention, enzyme-first the highest. These results reveal the synergistic, sequence-dependent effects of ultrasound and enzymatic pretreatments in releasing protein from fiber-rich oat side stream, supporting their upcycling into functional, plant-based food ingredients.
{"title":"Impact of ultrasound–enzyme pretreatment sequence on recovery and functionality of proteins from an oat fiber-rich side stream","authors":"José Villacís-Chiriboga, Helga Guðný Elíasdóttir, Isabel Badager, Mehdi Abdollahi","doi":"10.1016/j.fochx.2025.103452","DOIUrl":"10.1016/j.fochx.2025.103452","url":null,"abstract":"<div><div>The residual fiber-rich fraction after oat protein extraction is a promising resource for sustainable protein recovery, though its rigid protein–fiber matrix hinders extraction. This study assessed effects of mechanical (wet milling, ultrasound) and biochemical (Viscozyme®) pretreatments, individually and in sequence, on its protein recovery using alkaline extraction and isoelectric precipitation. Wet milling slightly improved yields <em>via</em> particle size reduction, while ultrasound alone enhanced protein purity. The combination of ultrasound and enzymatic treatment doubled protein recovery and mass yield, also boosting gelation and viscoelastic strength. Pretreatment order was crucial: ultrasound followed by enzyme treatment yielded higher surface charge and gel strength, whereas enzyme-first produced finer protein particles with moderate gel strength. Ultrasound-first treatments showed lowest phytate retention, enzyme-first the highest. These results reveal the synergistic, sequence-dependent effects of ultrasound and enzymatic pretreatments in releasing protein from fiber-rich oat side stream, supporting their upcycling into functional, plant-based food ingredients.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"33 ","pages":"Article 103452"},"PeriodicalIF":8.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921863","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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