Pub Date : 2026-02-01Epub Date: 2026-01-24DOI: 10.1016/j.fochx.2026.103588
Yu Wang , Jiayuan Li , Aihemaitijiang Aihaiti , Dilireba Shataer , Min Zhu , Yuanyuan Hou , Jingyang Hong , Liang Wang , Jun Lu
In this study, we extracted three kinds of dietary fibers (DFs) from Ficus carica L. (FDFs) including soluble FDF (FSDF), insoluble FDF (FIDF) and total FDF (FTDF) by multiple-enzyme method. After 24 h of in vitro fecal fermentation, galacturonic acid and arabinose in FSDF were positively correlated with Parasutterella (r = 0.82, p < 0.05; r = 0.88, p < 0.05), which was also associated with valeric acid (r = 0.94, p < 0.05). Xylose in FIDF showed a positive correlation with Megamonas (r = 0.94, p < 0.05), and Megamonas was positively correlated with acetic acid (r = 0.94, p < 0.05). FSDF and FIDF all showed downregulatory effect on Fusobacterium, this effect was associated with the elevation of acetic acid level. Although FTDF had a regulatory effect on Fusobacterium, it had no significant regulatory effect on acetic acid. Our data suggest that FDFs exerted distinct effects on gut microbiota and its metabolites, providing a basis for future functional food design incorporating FDFs.
本研究采用多酶法从无花果中提取可溶性纤维（FSDF）、不溶性纤维（FIDF）和总纤维（FTDF） 3种膳食纤维。体外粪便发酵24 h后，FSDF中半乳糖醛酸和阿拉伯糖与副菌呈显著正相关（r = 0.82, p < 0.05; r = 0.88, p < 0.05），与戊酸呈显著正相关（r = 0.94, p < 0.05）。FIDF中木糖与大单胞菌呈正相关（r = 0.94, p < 0.05），大单胞菌与乙酸呈正相关（r = 0.94, p < 0.05）。FSDF和FIDF对梭杆菌均有下调作用，这种作用与乙酸水平升高有关。虽然FTDF对梭杆菌有调节作用，但对乙酸没有明显的调节作用。我们的数据表明，FDFs对肠道微生物群及其代谢物有明显的影响，为未来设计含有FDFs的功能食品提供了基础。
{"title":"Structural characteristics of Ficus carica L. dietary fibers and their in vitro fermentation properties in modulating gut microbiota and metabolites","authors":"Yu Wang , Jiayuan Li , Aihemaitijiang Aihaiti , Dilireba Shataer , Min Zhu , Yuanyuan Hou , Jingyang Hong , Liang Wang , Jun Lu","doi":"10.1016/j.fochx.2026.103588","DOIUrl":"10.1016/j.fochx.2026.103588","url":null,"abstract":"<div><div>In this study, we extracted three kinds of dietary fibers (DFs) from <em>Ficus carica</em> L. (FDFs) including soluble FDF (FSDF), insoluble FDF (FIDF) and total FDF (FTDF) by multiple-enzyme method. After 24 h of in vitro fecal fermentation, galacturonic acid and arabinose in FSDF were positively correlated with <em>Parasutterella</em> (<em>r</em> = 0.82, <em>p</em> < 0.05; <em>r</em> = 0.88, <em>p</em> < 0.05), which was also associated with valeric acid (<em>r</em> = 0.94, <em>p</em> < 0.05). Xylose in FIDF showed a positive correlation with <em>Megamonas</em> (r = 0.94, <em>p</em> < 0.05), and <em>Megamonas</em> was positively correlated with acetic acid (r = 0.94, <em>p</em> < 0.05). FSDF and FIDF all showed downregulatory effect on <em>Fusobacterium</em>, this effect was associated with the elevation of acetic acid level. Although FTDF had a regulatory effect on <em>Fusobacterium</em>, it had no significant regulatory effect on acetic acid. Our data suggest that FDFs exerted distinct effects on gut microbiota and its metabolites, providing a basis for future functional food design incorporating FDFs.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103588"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075662","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 : 2026-02-01Epub Date: 2026-01-21DOI: 10.1016/j.fochx.2026.103575
Mingyu Zhu , Zhiyun Peng , Guangcheng Wang
The fruit of Rosa roxburghii Tratt. (RRT) is frequently eaten in Guizhou Province, China. Thirty compounds from RRT fruit were identified by the bioaffinity-ultrafiltration method. Among them, quercetin, diosmetin, luteolin, and apigenin (IC50 = 4.80 ± 0.12 μg/mL, 52.62 ± 0.26 μg/mL, 17.51 ± 0.27 μg/mL, 33.24 ± 0.32 μg/mL) exhibited significant α-glucosidase inhibitory activities. Based on multispectral and molecular docking analyses, these active compounds bind to the active site of α-glucosidase via at least four hydrogen bonds and van der Waals forces, thereby altering its hydrophobic environment and secondary structure. in vivo studies showed that compared to the AUC of postprandial glucose in the model (2809.33 ± 64.84 mM·min) and in the acarbose group (2525.40 ± 54. 28 mM·min), these compounds decreased postprandial blood glucose levels. Long-term administration of apigenin additionally improved lipid metabolic disorders. These results support the development of RRT fruit as a hypoglycemic functional food.
{"title":"Combining bioaffinity-ultrafiltration with in vivo and in vitro analyses to identify and characterize α-glucosidase inhibitors from Rosa roxburghii Tratt. Fruit","authors":"Mingyu Zhu , Zhiyun Peng , Guangcheng Wang","doi":"10.1016/j.fochx.2026.103575","DOIUrl":"10.1016/j.fochx.2026.103575","url":null,"abstract":"<div><div>The fruit of <em>Rosa roxburghii</em> Tratt. (RRT) is frequently eaten in Guizhou Province, China. Thirty compounds from RRT fruit were identified by the bioaffinity-ultrafiltration method. Among them, quercetin, diosmetin, luteolin, and apigenin (IC<sub>50</sub> = 4.80 ± 0.12 μg/mL, 52.62 ± 0.26 μg/mL, 17.51 ± 0.27 μg/mL, 33.24 ± 0.32 μg/mL) exhibited significant α-glucosidase inhibitory activities. Based on multispectral and molecular docking analyses, these active compounds bind to the active site of α-glucosidase <em>via</em> at least four hydrogen bonds and van der Waals forces, thereby altering its hydrophobic environment and secondary structure. <em>in vivo</em> studies showed that compared to the AUC of postprandial glucose in the model (2809.33 ± 64.84 mM·min) and in the acarbose group (2525.40 ± 54. 28 mM·min), these compounds decreased postprandial blood glucose levels. Long-term administration of apigenin additionally improved lipid metabolic disorders. These results support the development of RRT fruit as a hypoglycemic functional food.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103575"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075663","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.2026.103590
Xinhang Cai , Lishan Chen , Wangjun Li , Hu Wang , Yue Sun , Xingyang Xue , Shumei Wang , Menghua Wu , Jiang Meng
This study systematically explored the impact of steaming processing on Citri Sarcodactylis Fructus, focusing on changes in aroma, “dryness-like” properties, and the underlying chemical mechanisms. By employing HS-GC–MS, UHPLC-MS, electronic nose analysis, and animal experiments, we found that steaming triggered distinct changes in flavor substances: fresh, citrus-like volatiles diminished, while woody and bitter compounds increased, leading to a more intense aroma. It also drove the transformation of active components: flavonoid glycosides were converted to aglycones, with coumarins and limonoids were rearranged. These changes alleviated “dryness-like” effects: steamed CSF reduced rat water intake and blood viscosity (p < 0.05), normalized the aquaporins expression. Molecular and cellular assays linked this to stronger aglycone-AQP binding and weaker glycoside-induced AQP5 inhibition, which directly linked steaming to reduced dryness. This research clarified how steaming enhances aroma complexity and reduces “dryness-like” properties through targeted chemical transformations, providing a scientific basis for optimizing CSF processing via steaming.
{"title":"Effects of steam processing conditions on the aroma and “dryness-like” effect of Citri Sarcodactylis fructus(FoShou tea)","authors":"Xinhang Cai , Lishan Chen , Wangjun Li , Hu Wang , Yue Sun , Xingyang Xue , Shumei Wang , Menghua Wu , Jiang Meng","doi":"10.1016/j.fochx.2026.103590","DOIUrl":"10.1016/j.fochx.2026.103590","url":null,"abstract":"<div><div>This study systematically explored the impact of steaming processing on <em>Citri Sarcodactylis Fructus</em>, focusing on changes in aroma, “dryness-like” properties, and the underlying chemical mechanisms. By employing HS-GC–MS, UHPLC-MS, electronic nose analysis, and animal experiments, we found that steaming triggered distinct changes in flavor substances: fresh, citrus-like volatiles diminished, while woody and bitter compounds increased, leading to a more intense aroma. It also drove the transformation of active components: flavonoid glycosides were converted to aglycones, with coumarins and limonoids were rearranged. These changes alleviated “dryness-like” effects: steamed CSF reduced rat water intake and blood viscosity (<em>p</em> < 0.05), normalized the aquaporins expression. Molecular and cellular assays linked this to stronger aglycone-AQP binding and weaker glycoside-induced AQP5 inhibition, which directly linked steaming to reduced dryness. This research clarified how steaming enhances aroma complexity and reduces “dryness-like” properties through targeted chemical transformations, providing a scientific basis for optimizing CSF processing via steaming.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103590"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146164766","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.2026.103565
Jianwei Fan , Haoyuan Wang , Zhilong Zeng , Yijia Li , Xiaoli Qin , Yao Li , Xiong Liu
The cryoprotective effects of deacetylated konjac glucomannan (DKGM) on gluten and its components in frozen dough remain unclear. This study aimed to investigate the impact of DKGM with varying degrees of deacetylation (DD) on the structural stability of gluten and its components during freeze–thaw (FT) cycles. Compared with konjac glucomannan, DKGM effectively alleviated the gluten structural “depolymerization–aggregation” process during FT cycles, with DK2 (DD, 50.21%) exhibiting the optimal cryoprotective effect. The DK2 group retained higher noncovalent interactions and disulfide bonds during FT cycles, thereby stabilizing the gluten structure. Studies on glutenin and gliadin suggest that glutenin is more susceptible to FT damage. DK2 provided the best protection for glutenin, whereas DK3 (DD, 66.61%) provided the most effective protection for gliadin. These distinct effects were likely attributable to differences in the particle size and steric hindrance of DKGM, as well as the inherent structural characteristics of the protein components.
{"title":"Alleviation of structural deterioration in gluten and its components during freeze–thaw cycles by deacetylated konjac glucomannan","authors":"Jianwei Fan , Haoyuan Wang , Zhilong Zeng , Yijia Li , Xiaoli Qin , Yao Li , Xiong Liu","doi":"10.1016/j.fochx.2026.103565","DOIUrl":"10.1016/j.fochx.2026.103565","url":null,"abstract":"<div><div>The cryoprotective effects of deacetylated konjac glucomannan (DKGM) on gluten and its components in frozen dough remain unclear. This study aimed to investigate the impact of DKGM with varying degrees of deacetylation (DD) on the structural stability of gluten and its components during freeze–thaw (FT) cycles. Compared with konjac glucomannan, DKGM effectively alleviated the gluten structural “depolymerization–aggregation” process during FT cycles, with DK2 (DD, 50.21%) exhibiting the optimal cryoprotective effect. The DK2 group retained higher noncovalent interactions and disulfide bonds during FT cycles, thereby stabilizing the gluten structure. Studies on glutenin and gliadin suggest that glutenin is more susceptible to FT damage. DK2 provided the best protection for glutenin, whereas DK3 (DD, 66.61%) provided the most effective protection for gliadin. These distinct effects were likely attributable to differences in the particle size and steric hindrance of DKGM, as well as the inherent structural characteristics of the protein components.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103565"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146200602","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 : 2026-02-01Epub Date: 2026-01-05DOI: 10.1016/j.fochx.2026.103498
Yajie Xue , Guohe Chen , Jing Zhang , Guangmei Zhu , Xuexue Zheng , He Xie , Zhixia Wang , Dongfang Li , Jianan Huang , Zhonghua Liu , Chao Wang
The relative contributions of tea cultivar versus processing method in shaping the aroma profile of tea remain a scientific question. This study employed headspace solid-phase microextraction (HS-SPME) /comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOF/MS) combined with quantitative descriptive analysis (QDA) to comprehensively characterize the aromas of black, green, and white teas processed from five cultivars. The results showed that a total of 466 volatile compounds were identified, withand 62 key odorants (ROAV >100) were identified. Multivariate analysis clearly differentiated the teas primarily by cultivar, revealing cultivar-specific volatile fingerprints. Key odorant-attribute correlations were established: benzaldehyde, methyl salicylate, and geraniol were positively correlated with the floral-fruity and sweet notes in black teas, while linalool oxide I and β-myrcene were linked to the chestnut-like and pekoe attributes of green and white teas, respectively. This work provides a scientific basis for targeted cultivar selection to optimize tea aroma quality.
{"title":"Cultivar-specific aroma divergence in multi-type teas: Comparative study of five varieties processed into green, white, and black teas","authors":"Yajie Xue , Guohe Chen , Jing Zhang , Guangmei Zhu , Xuexue Zheng , He Xie , Zhixia Wang , Dongfang Li , Jianan Huang , Zhonghua Liu , Chao Wang","doi":"10.1016/j.fochx.2026.103498","DOIUrl":"10.1016/j.fochx.2026.103498","url":null,"abstract":"<div><div>The relative contributions of tea cultivar versus processing method in shaping the aroma profile of tea remain a scientific question. This study employed headspace solid-phase microextraction (HS-SPME) /comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOF/MS) combined with quantitative descriptive analysis (QDA) to comprehensively characterize the aromas of black, green, and white teas processed from five cultivars. The results showed that a total of 466 volatile compounds were identified, withand 62 key odorants (ROAV >100) were identified. Multivariate analysis clearly differentiated the teas primarily by cultivar, revealing cultivar-specific volatile fingerprints. Key odorant-attribute correlations were established: benzaldehyde, methyl salicylate, and geraniol were positively correlated with the floral-fruity and sweet notes in black teas, while linalool oxide I and <em>β</em>-myrcene were linked to the chestnut-like and pekoe attributes of green and white teas, respectively. This work provides a scientific basis for targeted cultivar selection to optimize tea aroma quality.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103498"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146226209","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}
Artificial intelligence (AI) is being applied by the bakery industry to substitute existing practices with data-informed strategies to enhance the accuracy of quality predictions, process optimization, and shelf-life prediction. This review discusses how AI, specifically machine learning (ML) algorithms such as artificial neural networks (ANNs), support vector machines (SVMs), random forests (RF) and deep neural networks (DNNs), can be applied in bread-making and product innovation. With AI models, there is the possibility of analyzing the interactions between formulation, processing and quality features in a complex manner to predict the loaf volume, crumb structure, staling and risk of spoilage. The optimization of formulations with the help of AI is also used to produce cost-effective, nutritionally fortified products without losing the sensory quality. Interest of AI in combination with improved methods like gas chromatography-olfactometry and texture profiling, E-nose/E-tongue systems improves the senses prediction prior to execution. Besides, the combination of AI and digital twins, kinetic models, and IoT systems enhance real-time analysis and operational performance, which can lead to sustainability, less food waste, and individualized and health-focused bakery items.
{"title":"Artificial intelligence in bread making: Applications in quality control, formulation and sensory prediction","authors":"Marimuthu Murugesan , Prakash Pandurangan , Anitha Murugesan , Halan Senthilkumar , Krishnamurthy K. Hegde , Sheela Thangaraj , Meivelu Moovendhan","doi":"10.1016/j.fochx.2026.103654","DOIUrl":"10.1016/j.fochx.2026.103654","url":null,"abstract":"<div><div>Artificial intelligence (AI) is being applied by the bakery industry to substitute existing practices with data-informed strategies to enhance the accuracy of quality predictions, process optimization, and shelf-life prediction. This review discusses how AI, specifically machine learning (ML) algorithms such as artificial neural networks (ANNs), support vector machines (SVMs), random forests (RF) and deep neural networks (DNNs), can be applied in bread-making and product innovation. With AI models, there is the possibility of analyzing the interactions between formulation, processing and quality features in a complex manner to predict the loaf volume, crumb structure, staling and risk of spoilage. The optimization of formulations with the help of AI is also used to produce cost-effective, nutritionally fortified products without losing the sensory quality. Interest of AI in combination with improved methods like gas chromatography-olfactometry and texture profiling, <em>E</em>-nose/E-tongue systems improves the senses prediction prior to execution. Besides, the combination of AI and digital twins, kinetic models, and IoT systems enhance real-time analysis and operational performance, which can lead to sustainability, less food waste, and individualized and health-focused bakery items.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103654"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147304170","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 : 2026-02-01Epub Date: 2026-01-21DOI: 10.1016/j.fochx.2026.103568
Jiao Wang , Jiarong Hu , Boya Zhu , Xinyu Wang , Ao Zhang , Kai Liang , Wei Ding , Yu Zheng , Min Wang
Cereal vinegars constitute a distinctive category across different vinegar varieties in the world. Among them, Shanxi aged vinegar (SAV) is characterized by distinct flavor and sensory profiles. This study aimed to explore the main skeleton aroma-active compounds (AAC) and sensory profiles of SAV. Similar aroma profiles of most SAV samples exhibited by E-nose and GC–MS. A total of 196 volatile compounds were identified in SAV. Among these, 46 compounds were designated as key AACs (odor activity value (OAV) ≥ 1). 35 compounds were identified as main skeleton AACs by multiple statistical analysis. Aldehydes and sulfur-compounds dominated the key AACs, with high OAVs for 3-methyl-butanal and methionol. The sensory wheel and main skeleton AACs of SAV were first assessed using check-all-that-apply (CATA) and OAV. The correlation between key AACs and sensory properties was analyzed, revealing that most of these compounds exert a significant influence on the sensory attributes of the vinegar.
{"title":"The main skeleton aroma active compounds and sensory characteristics of Chinese geographical indication product: Shanxi aged vinegar","authors":"Jiao Wang , Jiarong Hu , Boya Zhu , Xinyu Wang , Ao Zhang , Kai Liang , Wei Ding , Yu Zheng , Min Wang","doi":"10.1016/j.fochx.2026.103568","DOIUrl":"10.1016/j.fochx.2026.103568","url":null,"abstract":"<div><div>Cereal vinegars constitute a distinctive category across different vinegar varieties in the world. Among them, Shanxi aged vinegar (SAV) is characterized by distinct flavor and sensory profiles. This study aimed to explore the main skeleton aroma-active compounds (AAC) and sensory profiles of SAV. Similar aroma profiles of most SAV samples exhibited by <em>E</em>-nose and GC–MS. A total of 196 volatile compounds were identified in SAV. Among these, 46 compounds were designated as key AACs (odor activity value (OAV) ≥ 1). 35 compounds were identified as main skeleton AACs by multiple statistical analysis. Aldehydes and sulfur-compounds dominated the key AACs, with high OAVs for 3-methyl-butanal and methionol. The sensory wheel and main skeleton AACs of SAV were first assessed using check-all-that-apply (CATA) and OAV. The correlation between key AACs and sensory properties was analyzed, revealing that most of these compounds exert a significant influence on the sensory attributes of the vinegar.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103568"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146037009","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 : 2026-02-01Epub Date: 2026-01-20DOI: 10.1016/j.fochx.2026.103573
Parham Joolaei Ahranjani, Giovanna Ferrentino
This study explores the oxidative stability of zein-derived based Pickering emulsions, focusing on the synergistic effects of interfacial particle concentration and phase-specific antioxidant delivery. Emulsions were prepared with varying ZNP concentrations (0.5–2.0%, w/v) in combination with xanthan gum as a co-stabilizer, to which l-ascorbic acid in aqueous phase and α-tocopherol in oil phase were added, individually or in combination. Emulsions with 0.5–1.0% ZNP remained physically stable during 10 days at 40 °C, while increasing ZNP to 2.0% significantly reduced droplet size (22.3 ± 0.55 μm to 16.1 ± 0.38 μm) and enhanced oxidative stability, increasing induction time from 4.07 ± 0.10 × 105 s to 5.15 ± 0.12 × 105 s. Antioxidants further improved the oxidative stability in a concentration-dependent manner, with α-tocopherol outperforming l-ascorbic acid. Notably, co-delivery of both antioxidants produced a synergistic effect, extending induction time to 6.06 ± 0.17 × 105 s and achieving an antioxidant efficiency of 25.04 ± 2.10 at 2.0% ZNP and 30 μM of each antioxidant. Synergism was confirmed by combination index (CI < 1) analysis. Isothermal calorimetry was used for continuous real-time observation of lipid oxidation and provided kinetic parameters including induction time (τ), inhibited and uninhibited oxidation rates (Rinh, Runi), oxidizability index (O.I.), and antioxidant efficiency (A.E.). These findings establish a novel approach to modulate oxidative stability through dual-phase antioxidant localization and interfacial nanoparticle design in emulsion-based food systems.
{"title":"Modulating oxidative stability of zein-stabilized Pickering emulsions via interfacial nanoparticle localization and dual-phase antioxidant synergism: a real-time kinetic assessment by isothermal calorimetry","authors":"Parham Joolaei Ahranjani, Giovanna Ferrentino","doi":"10.1016/j.fochx.2026.103573","DOIUrl":"10.1016/j.fochx.2026.103573","url":null,"abstract":"<div><div>This study explores the oxidative stability of zein-derived based Pickering emulsions, focusing on the synergistic effects of interfacial particle concentration and phase-specific antioxidant delivery. Emulsions were prepared with varying ZNP concentrations (0.5–2.0%, <em>w</em>/<em>v</em>) in combination with xanthan gum as a co-stabilizer, to which <span>l</span>-ascorbic acid in aqueous phase and α-tocopherol in oil phase were added, individually or in combination. Emulsions with 0.5–1.0% ZNP remained physically stable during 10 days at 40 °C, while increasing ZNP to 2.0% significantly reduced droplet size (22.3 ± 0.55 μm to 16.1 ± 0.38 μm) and enhanced oxidative stability, increasing induction time from 4.07 ± 0.10 × 10<sup>5</sup> s to 5.15 ± 0.12 × 10<sup>5</sup> s. Antioxidants further improved the oxidative stability in a concentration-dependent manner, with α-tocopherol outperforming <span>l</span>-ascorbic acid. Notably, co-delivery of both antioxidants produced a synergistic effect, extending induction time to 6.06 ± 0.17 × 10<sup>5</sup> s and achieving an antioxidant efficiency of 25.04 ± 2.10 at 2.0% ZNP and 30 μM of each antioxidant. Synergism was confirmed by combination index (CI < 1) analysis. Isothermal calorimetry was used for continuous real-time observation of lipid oxidation and provided kinetic parameters including induction time (τ), inhibited and uninhibited oxidation rates (R<sub>inh</sub>, R<sub>uni</sub>), oxidizability index (O.I.), and antioxidant efficiency (A.E.). These findings establish a novel approach to modulate oxidative stability through dual-phase antioxidant localization and interfacial nanoparticle design in emulsion-based food systems.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103573"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146037007","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 : 2026-02-01Epub Date: 2026-01-16DOI: 10.1016/j.fochx.2026.103550
Jing Du , Yuexiang Zhan , Tianchang Zou , Linyue Shi , Guorong Liu , Dongdong Yuan
In this study, ultrasound pre-treatment (P-US) was proposed to reduce the binding between carvacrol (CAR) and myoglobin (MB) and the enhancing effect of ultrasound on CAR in the chilled pork preservation was investigated. P-US MB enhanced the CAR antibacterial activity in CAR-MB. During this process, MB structure was modified, leading to CAR-MB structural stability decreased, free CAR escaped, CAR-MB binding sites exposed and MB fluorophore quenched. The most pronounced effects were observed at 350 W for 30 min (group B-4). AAMD simulations corroborated these findings by revealing that P-US induced significant structural perturbations in MB and reduced its binding affinity for CAR, particularly with CAR-(P-US) MB treated. In preservation experiments, the combination of P-US with CAR addition inhibited bacteria proliferation, and extended the shelf life from 3d to 10d. Therefore, ultrasound represents a promising method to disrupt interactions between functional compounds and food ingredients, enhancing the meat products preservation effect.
本研究提出了超声预处理（P-US）来降低carvacrol （CAR）与肌红蛋白（MB）的结合，并研究了超声对冷藏猪肉中CAR的增强作用。P-US MB增强了CAR-MB的抗菌活性。在此过程中，MB结构被修饰，导致CAR-MB结构稳定性下降，游离CAR逃逸，CAR-MB结合位点暴露，MB荧光团猝灭。效果最显著的是350 W， 30 min （B-4组）。AAMD模拟证实了这些发现，揭示了P-US诱导MB显著的结构扰动，降低了其对CAR的结合亲和力，特别是在CAR-(P-US) MB处理后。在保存实验中，P-US与CAR的结合抑制了细菌的增殖，将保质期从3d延长到10d。因此，超声波是一种很有前途的方法，可以破坏功能化合物与食品成分之间的相互作用，提高肉制品的保存效果。
{"title":"Mechanism of ultrasonic pre-treatment in enhancing carvacrol preservation: An integrated strategy validated by molecular dynamics simulation and application in chilled pork","authors":"Jing Du , Yuexiang Zhan , Tianchang Zou , Linyue Shi , Guorong Liu , Dongdong Yuan","doi":"10.1016/j.fochx.2026.103550","DOIUrl":"10.1016/j.fochx.2026.103550","url":null,"abstract":"<div><div>In this study, ultrasound pre-treatment (P-US) was proposed to reduce the binding between carvacrol (CAR) and myoglobin (MB) and the enhancing effect of ultrasound on CAR in the chilled pork preservation was investigated. P-US MB enhanced the CAR antibacterial activity in CAR-MB. During this process, MB structure was modified, leading to CAR-MB structural stability decreased, free CAR escaped, CAR-MB binding sites exposed and MB fluorophore quenched. The most pronounced effects were observed at 350 W for 30 min (group B-4). AAMD simulations corroborated these findings by revealing that P-US induced significant structural perturbations in MB and reduced its binding affinity for CAR, particularly with CAR-(P-US) MB treated. In preservation experiments, the combination of P-US with CAR addition inhibited bacteria proliferation, and extended the shelf life from 3d to 10d. Therefore, ultrasound represents a promising method to disrupt interactions between functional compounds and food ingredients, enhancing the meat products preservation effect.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103550"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146037000","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 : 2026-02-01Epub Date: 2026-01-19DOI: 10.1016/j.fochx.2026.103561
Yue Ding , Rammile Ettelaie , Kai Zhang , Libo Wang
This study developed a synergistic approach combining enzymatic hydrolysis and heat-assisted pH-shifting to enhance the emulsification-related functionalities of soy protein isolate (SPI), in order to design plant-based molecular emulsifiers for applications in low-viscosity food emulsions requiring finely dispersed droplets. Trypsin outperformed pepsin at enhancing the emulsifying-related properties of SPI due to specifically cleaving peptide bonds, leading to more significant exposure of hydrophobic domains and disruption of protein aggregates. The subsequent alkaline pH-shifting (pH 10) further dissociated protein aggregates and improved the functional properties of SPI hydrolysates, while acidic pH-shifting (pH 2) caused substantial protein reaggregation and much reduced functionalities. Our results demonstrated that trypsin digestion followed by heat-assisted alkaline pH-shifting tailored SPI into high-performance molecular emulsifiers, capable of creating O/W emulsions with submicron-sized oil droplets (=0.593 μm) which exhibited excellent storage stability (=0.737 μm after 30 days), remarkable thermal resistance (=0.635 μm after 95 °C/60 min heating), and moderate freeze-thaw stability.
{"title":"Synergistic modification of soy protein as plant-based molecular emulsifiers by enzymatic hydrolysis and heat-assisted pH shifting","authors":"Yue Ding , Rammile Ettelaie , Kai Zhang , Libo Wang","doi":"10.1016/j.fochx.2026.103561","DOIUrl":"10.1016/j.fochx.2026.103561","url":null,"abstract":"<div><div>This study developed a synergistic approach combining enzymatic hydrolysis and heat-assisted pH-shifting to enhance the emulsification-related functionalities of soy protein isolate (SPI), in order to design plant-based molecular emulsifiers for applications in low-viscosity food emulsions requiring finely dispersed droplets. Trypsin outperformed pepsin at enhancing the emulsifying-related properties of SPI due to specifically cleaving peptide bonds, leading to more significant exposure of hydrophobic domains and disruption of protein aggregates. The subsequent alkaline pH-shifting (pH 10) further dissociated protein aggregates and improved the functional properties of SPI hydrolysates, while acidic pH-shifting (pH 2) caused substantial protein reaggregation and much reduced functionalities. Our results demonstrated that trypsin digestion followed by heat-assisted alkaline pH-shifting tailored SPI into high-performance molecular emulsifiers, capable of creating O/W emulsions with submicron-sized oil droplets (<span><math><msub><mi>D</mi><mrow><mn>4</mn><mo>,</mo><mn>3</mn></mrow></msub></math></span>=0.593 μm) which exhibited excellent storage stability (<span><math><msub><mi>D</mi><mrow><mn>4</mn><mo>,</mo><mn>3</mn></mrow></msub></math></span>=0.737 μm after 30 days), remarkable thermal resistance (<span><math><msub><mi>D</mi><mrow><mn>4</mn><mo>,</mo><mn>3</mn></mrow></msub></math></span>=0.635 μm after 95 °C/60 min heating), and moderate freeze-thaw stability.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"34 ","pages":"Article 103561"},"PeriodicalIF":8.2,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146036999","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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