Pub Date : 2025-02-01DOI: 10.1016/j.fochx.2025.102324
Guangmei Deng , Honggao Liu , Jieqing Li , Yuanzhong Wang
Boletus bainiugan has a unique flavor profile, its quality is correlated with metabolites. Herein, ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) is utilized to characterize the free amino acid and organic acid of Boletus bainiugan at different drying temperatures. Attenuated total internal reflectance Fourier transform infrared (ATR-FTIR) spectroscopy is employed to identify Boletus bainiugan with various treatment and to predicted compounds. The metabolome includes 72 amino acids and 64 organic acids, wherein, 11 important taste components are analyzed the changes with drying temperatures. The residual convolutional neural network (ResNet) model achieves 100 % accuracy for Boletus bainiugan with distinct treatment. The partial least squares regression (PLSR) model accurately predicted the contents of 11 compounds with an optimal R2P of 0.975 and a best residual predictive deviation (RPD) of 4.404. The ATR-FTIR spectroscopy coupled with metabolomics can be used as a good tool to estimate the taste enhancers of Boletus bainiugan.
{"title":"ATR-FTIR spectroscopy combined with metabolomics to analyze the taste components of boletus bainiugan at different drying temperatures","authors":"Guangmei Deng , Honggao Liu , Jieqing Li , Yuanzhong Wang","doi":"10.1016/j.fochx.2025.102324","DOIUrl":"10.1016/j.fochx.2025.102324","url":null,"abstract":"<div><div><em>Boletus bainiugan</em> has a unique flavor profile, its quality is correlated with metabolites. Herein, ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) is utilized to characterize the free amino acid and organic acid of <em>Boletus bainiugan</em> at different drying temperatures. Attenuated total internal reflectance Fourier transform infrared (ATR-FTIR) spectroscopy is employed to identify <em>Boletus bainiugan</em> with various treatment and to predicted compounds. The metabolome includes 72 amino acids and 64 organic acids, wherein, 11 important taste components are analyzed the changes with drying temperatures. The residual convolutional neural network (ResNet) model achieves 100 % accuracy for <em>Boletus bainiugan</em> with distinct treatment. The partial least squares regression (PLSR) model accurately predicted the contents of 11 compounds with an optimal R<sup>2</sup><sub>P</sub> of 0.975 and a best residual predictive deviation (RPD) of 4.404. The ATR-FTIR spectroscopy coupled with metabolomics can be used as a good tool to estimate the taste enhancers of <em>Boletus bainiugan</em>.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102324"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143550765","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-01DOI: 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.
{"title":"Investigation of aromatic compounds and olfactory profiles in cocoa pulp fermentation using yeast-based starters: A Volatilomics and machine learning approach","authors":"Haode Chang , Chunhe Gu , Quanmiao Zhang , Wenjing Zhang , Liru Ma , Fei Liu , Zhen Feng","doi":"10.1016/j.fochx.2025.102315","DOIUrl":"10.1016/j.fochx.2025.102315","url":null,"abstract":"<div><div>The interaction and complex metabolism of microorganisms in cocoa pulp drive the fermentation process. To investigate this, four strains from spontaneous cocoa fermentation, including <em>Hanseniaspora uvarum, Saccharomyces cerevisiae, Lactiplantibacillus plantarum,</em> and <em>Gluconobacter potus</em> 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 <em>S. cerevisiae</em>, the pectin degradation ability of <em>H. uvarum</em>, and the synergy of lactic acid bacteria with <em>G. potus</em>. This study offers new insights into cocoa flavor and the development of fermentation starter cocktails.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102315"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143512029","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}
This study investigates the valorization of pumpkin leaves, an underutilized agricultural byproduct, to produce plant-based protein concentrate and apply this concentrate as a novel component for developing encapsulation matrices. Composite zein/pumpkin-leaf protein concentrate/alginate matrices were structured using a pH-driven method for folic acid (FA) encapsulation. This approach afforded spherical, compact, and uniform nanoparticles, which were formed via intermolecular hydrogen bonding. These nanoparticles successfully encapsulated FA with an encapsulation efficiency of 79.09 % and a loading content of 15.82 %. The thermal analysis of all nanoparticle formulations showed compatibility among their components. The antioxidant activity and storage stability of control nanoparticles were improved by encapsulating FA and increasing its content. Notably, the nanoparticles could release FA during simulated digestion. These results emphasize the potential of the developed nanoparticles as novel nutraceuticals or ingredients for use in functional food formulations.
{"title":"Application of pumpkin-leaf protein concentrate as a matrix component for the encapsulation of folic acid","authors":"Ana Salević-Jelić , Vesna Rakić , Bojana Balanč , Steva Lević , Željko Radovanović , Verica Đorđević , Zorica Knežević-Jugović , Viktor Nedović","doi":"10.1016/j.fochx.2025.102310","DOIUrl":"10.1016/j.fochx.2025.102310","url":null,"abstract":"<div><div>This study investigates the valorization of pumpkin leaves, an underutilized agricultural byproduct, to produce plant-based protein concentrate and apply this concentrate as a novel component for developing encapsulation matrices. Composite zein/pumpkin-leaf protein concentrate/alginate matrices were structured using a pH-driven method for folic acid (FA) encapsulation. This approach afforded spherical, compact, and uniform nanoparticles, which were formed via intermolecular hydrogen bonding. These nanoparticles successfully encapsulated FA with an encapsulation efficiency of 79.09 % and a loading content of 15.82 %. The thermal analysis of all nanoparticle formulations showed compatibility among their components. The antioxidant activity and storage stability of control nanoparticles were improved by encapsulating FA and increasing its content. Notably, the nanoparticles could release FA during simulated digestion. These results emphasize the potential of the developed nanoparticles as novel nutraceuticals or ingredients for use in functional food formulations.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102310"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143512030","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-01DOI: 10.1016/j.fochx.2025.102253
Jian Ouyang , Ronggang Jiang , Huimin An , Xingchang Ou , Jing Wang , He Xie , Wenjie Fu , Jing Zhang , Hongyu Chen , Qi Liu , Juan Li , Haitao Wen , Ligui Xiong , Jian-an Huang , Zhonghua Liu
Rucheng Baimaocha (Camellia pubescens) black tea (RCBT) exhibits floral and sweet attributes with a unique minty-like aroma, distinguishing it from traditional and other innovative black teas. However, its key odorants remain unknown. In this study, gas chromatography-olfactometry (GC-O) combined with aroma extraction dilution analysis detected 26 aroma-active compounds (ACCs), of which 20 ACCs were quantified as odorants of RCBT infusion. In addition, aroma recombination models well simulated the overall aroma characteristics of RCBT infusion, which proved the accuracy of identification and quantification. Omission experiments showed that 12 key odorants played crucial roles in aroma formation of RCBT. Among these, four odorants (methyl salicylate, (E, Z)-2,6-nonadienal, methyl geranate, and (E)-2-nonenal), were of great importances for unique minty-like aroma, with significantly higher concentrations compared to other black tea varieties. This study offered a foundational theoretical framework for the processing and quality control of RCBT.
{"title":"Decoding the specific minty-like aroma of ‘Rucheng baimaocha’ (camellia pubescens) black tea","authors":"Jian Ouyang , Ronggang Jiang , Huimin An , Xingchang Ou , Jing Wang , He Xie , Wenjie Fu , Jing Zhang , Hongyu Chen , Qi Liu , Juan Li , Haitao Wen , Ligui Xiong , Jian-an Huang , Zhonghua Liu","doi":"10.1016/j.fochx.2025.102253","DOIUrl":"10.1016/j.fochx.2025.102253","url":null,"abstract":"<div><div>Rucheng Baimaocha (<em>Camellia pubescens</em>) black tea (RCBT) exhibits floral and sweet attributes with a unique minty-like aroma, distinguishing it from traditional and other innovative black teas. However, its key odorants remain unknown. In this study, gas chromatography-olfactometry (GC-O) combined with aroma extraction dilution analysis detected 26 aroma-active compounds (ACCs), of which 20 ACCs were quantified as odorants of RCBT infusion. In addition, aroma recombination models well simulated the overall aroma characteristics of RCBT infusion, which proved the accuracy of identification and quantification. Omission experiments showed that 12 key odorants played crucial roles in aroma formation of RCBT. Among these, four odorants (methyl salicylate, (<em>E</em>, <em>Z</em>)-2,6-nonadienal, methyl geranate, and (<em>E</em>)-2-nonenal), were of great importances for unique minty-like aroma, with significantly higher concentrations compared to other black tea varieties. This study offered a foundational theoretical framework for the processing and quality control of RCBT.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102253"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143348806","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-01DOI: 10.1016/j.fochx.2025.102242
Dong Hyun Keum, Hyun Ju Lee, Ji Hwan Ryoo, Sung Gu Han
Fat-free yogurt often undergoes syneresis because it lacks fat. Although casein prevents syneresis, it induces protein aggregation and lumpy texture. Surfactants are commonly employed to mitigate these quality challenges. Saponins, abundant in Panax ginseng by-products like leaves and stems, possess surfactant activity, thereby preventing protein aggregation. In this study, ginseng leaf-stem extract (GE) was assessed to prevent lumpy and grainy yogurt texture. The fermentative, bioactive, physical, and sensory properties of GE-supplemented yogurt were evaluated. GE accelerated yogurt fermentation by promoting the growth of lactic acid bacteria and demonstrated higher antioxidant activity than unsupplemented yogurt. GE stabilized the yogurt matrix, and GE-supplemented yogurt exhibited smaller protein particles and reduced aggregation. Casein-induced lumpy texture was minimized by GE without compromising the syneresis-preventing ability of casein. Sensory evaluation confirmed the soft texture and acceptable taste of the GE-supplemented yogurt. Collectively, GE is a cost-effective surfactant option for improving the texture of fat-free yogurt.
{"title":"Enhancing the texture of fat-free yogurt with Panax ginseng leaf-stem extract and casein: Focusing on their softening effect","authors":"Dong Hyun Keum, Hyun Ju Lee, Ji Hwan Ryoo, Sung Gu Han","doi":"10.1016/j.fochx.2025.102242","DOIUrl":"10.1016/j.fochx.2025.102242","url":null,"abstract":"<div><div>Fat-free yogurt often undergoes syneresis because it lacks fat. Although casein prevents syneresis, it induces protein aggregation and lumpy texture. Surfactants are commonly employed to mitigate these quality challenges. Saponins, abundant in <em>Panax ginseng</em> by-products like leaves and stems, possess surfactant activity, thereby preventing protein aggregation. In this study, ginseng leaf-stem extract (GE) was assessed to prevent lumpy and grainy yogurt texture. The fermentative, bioactive, physical, and sensory properties of GE-supplemented yogurt were evaluated. GE accelerated yogurt fermentation by promoting the growth of lactic acid bacteria and demonstrated higher antioxidant activity than unsupplemented yogurt. GE stabilized the yogurt matrix, and GE-supplemented yogurt exhibited smaller protein particles and reduced aggregation. Casein-induced lumpy texture was minimized by GE without compromising the syneresis-preventing ability of casein. Sensory evaluation confirmed the soft texture and acceptable taste of the GE-supplemented yogurt. Collectively, GE is a cost-effective surfactant option for improving the texture of fat-free yogurt.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102242"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143359008","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-01DOI: 10.1016/j.fochx.2025.102252
Xue Dong, Ming Yang, Peian Tang
This study explored the efficacy of CO₂-MA with variable CO₂-O₂ concentrations (TA: 2 % O₂ + 35 % CO₂, TB: 14 % O₂ + 35 % CO₂, TC: 21 % O₂ + 35 % CO₂, TD: 21 % O₂ + 60 % CO₂) in controlling Tribolium castaneum and preserving rice quality. TD exhibited the highest efficacy, achieving rapid and complete pest mortality within 48 h, particularly in the resilient pupal stage, and nearly 100 % mortality under grain-embedded conditions within 10 days. Quality assessments revealed that TD effectively mitigated lipid oxidation by reducing aldehydes and alcohols, major contributors to rice aging and off-flavors while maintaining acceptable enzymatic activities and VOC profiles. Principal component analysis confirmed that TD minimized oxidative stress and preserved desirable sensory attributes more effectively than hypoxic treatments. These findings presented an advancement in sustainable grain storage, with tailored CO₂-O₂ ratios to achieve desirable outcomes as a sustainable strategy for long-term rice storage.
{"title":"Evaluating modified atmosphere with variable CO₂-O₂ concentrations for Tribolium castaneum management and quality preservation in Rice storage","authors":"Xue Dong, Ming Yang, Peian Tang","doi":"10.1016/j.fochx.2025.102252","DOIUrl":"10.1016/j.fochx.2025.102252","url":null,"abstract":"<div><div>This study explored the efficacy of CO₂-MA with variable CO₂-O₂ concentrations (TA: 2 % O₂ + 35 % CO₂, TB: 14 % O₂ + 35 % CO₂, TC: 21 % O₂ + 35 % CO₂, TD: 21 % O₂ + 60 % CO₂) in controlling <em>Tribolium castaneum</em> and preserving rice quality. TD exhibited the highest efficacy, achieving rapid and complete pest mortality within 48 h, particularly in the resilient pupal stage, and nearly 100 % mortality under grain-embedded conditions within 10 days. Quality assessments revealed that TD effectively mitigated lipid oxidation by reducing aldehydes and alcohols, major contributors to rice aging and off-flavors while maintaining acceptable enzymatic activities and VOC profiles. Principal component analysis confirmed that TD minimized oxidative stress and preserved desirable sensory attributes more effectively than hypoxic treatments. These findings presented an advancement in sustainable grain storage, with tailored CO₂-O₂ ratios to achieve desirable outcomes as a sustainable strategy for long-term rice storage.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102252"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143359009","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-01DOI: 10.1016/j.fochx.2025.102295
Sining Li , Shanhu Tang , Ran Mo , Pinglian Yu
The lipid profiles in raw fat (RF) and thermal-extracted fat (TF) from yak under hydroxyl radical-induced oxidative stress were investigated. Both hydroxyl radical and thermal extraction accelerated lipid oxidation. A total of 1168 lipids were identified and classified into 18 lipid categories. The top eight classes of lipids included PCs, PEs, TGs, SMs, CERs, PSs, FAs and PAs. Furtherly, 432 differentially abundant lipids were detected in TF samples compared to RF samples. RF and TF samples displayed a complete distinction in lipidomic profiles, and some lipids in both RF and TF samples demonstrated remarkable differences in abundance with the increasing of H2O2 concentration. RF samples demonstrated a relatively higher abundance of PCs, PEs, PSs, PGs and PIs, while TF samples exhibited a higher level of PAs, TGs, FAs and CERs. These findings indicated that radical attack and thermal extraction severely affected lipid oxidation and lipid metabolomics.
{"title":"Lipid oxidation and lipidomic profiles of raw and thermal-extracted yak fat under hydroxyl radical-induced oxidative stress","authors":"Sining Li , Shanhu Tang , Ran Mo , Pinglian Yu","doi":"10.1016/j.fochx.2025.102295","DOIUrl":"10.1016/j.fochx.2025.102295","url":null,"abstract":"<div><div>The lipid profiles in raw fat (RF) and thermal-extracted fat (TF) from yak under hydroxyl radical-induced oxidative stress were investigated. Both hydroxyl radical and thermal extraction accelerated lipid oxidation. A total of 1168 lipids were identified and classified into 18 lipid categories. The top eight classes of lipids included PCs, PEs, TGs, SMs, CERs, PSs, FAs and PAs. Furtherly, 432 differentially abundant lipids were detected in TF samples compared to RF samples. RF and TF samples displayed a complete distinction in lipidomic profiles, and some lipids in both RF and TF samples demonstrated remarkable differences in abundance with the increasing of H<sub>2</sub>O<sub>2</sub> concentration. RF samples demonstrated a relatively higher abundance of PCs, PEs, PSs, PGs and PIs, while TF samples exhibited a higher level of PAs, TGs, FAs and CERs. These findings indicated that radical attack and thermal extraction severely affected lipid oxidation and lipid metabolomics.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102295"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143464387","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-01DOI: 10.1016/j.fochx.2025.102296
Tao Yang , Shanshan Li , Wenqin Su , Kun Pan , Fei Peng
Interactions between proteins and polyphenols are essential for the functional properties of foods. This study explores the non-covalent interactions between Sacha Inchi protein (SIP) and quercetin (Que) and examines the physicochemical characteristics of their complex. Fourier transform infrared spectroscopy and Circular dichroism indicated that Que could interact with SIP and change the secondary structure of SIP. The mechanism of Que binding significantly and quenching SIP fluorescence were revealed by fluorescence spectroscopy. The primary forces driving this interaction are hydrogen bonds and van der Waals forces. Additionally, binding with quercetin led to a marked increase in the β-sheet content of SIP and a decrease in random coil structures. With increasing Que levels, its loaded amount rose, although the encapsulation efficiency decreased. SIP-Que complexes displayed larger particle sizes and enhanced antioxidant properties than SIP alone, with antioxidant activity increasing with higher Que concentrations. Furthermore, the bioaccessibility of Que improved upon binding with SIP. This research contributes to the modification of SIP protein and its potential applications in the food industry.
{"title":"Non-covalent interaction of sacha inchi protein and quercetin: Mechanism and physicochemical property","authors":"Tao Yang , Shanshan Li , Wenqin Su , Kun Pan , Fei Peng","doi":"10.1016/j.fochx.2025.102296","DOIUrl":"10.1016/j.fochx.2025.102296","url":null,"abstract":"<div><div>Interactions between proteins and polyphenols are essential for the functional properties of foods. This study explores the non-covalent interactions between Sacha Inchi protein (SIP) and quercetin (Que) and examines the physicochemical characteristics of their complex. Fourier transform infrared spectroscopy and Circular dichroism indicated that Que could interact with SIP and change the secondary structure of SIP. The mechanism of Que binding significantly and quenching SIP fluorescence were revealed by fluorescence spectroscopy. The primary forces driving this interaction are hydrogen bonds and van der Waals forces. Additionally, binding with quercetin led to a marked increase in the β-sheet content of SIP and a decrease in random coil structures. With increasing Que levels, its loaded amount rose, although the encapsulation efficiency decreased. SIP-Que complexes displayed larger particle sizes and enhanced antioxidant properties than SIP alone, with antioxidant activity increasing with higher Que concentrations. Furthermore, the bioaccessibility of Que improved upon binding with SIP. This research contributes to the modification of SIP protein and its potential applications in the food industry.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102296"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143464489","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-01DOI: 10.1016/j.fochx.2025.102283
Gi-Yoon Kim , Ye Seul Kwon , Yoseph Asmelash Gebru , Young-Hoi Kim , Dong Hyeon Kang , Myung-Kon Kim , Han-Seok Choi
This study aims to explore compositional changes of oligosaccharides, amino-type nitrogen, free amino acids volatile compounds, isoflavones, total phenol, total flavonoid, and antioxidant capacities during liquid-state fermentation (LSF) of soybean embryo homogenate (SEH) by Ganoderma lucidum to improve usability as functional food material. Raffinose and stachyose were almost completely hydrolyzed into monosaccharides such as fructose, glucose and galactose after 2 days of fermentation. After 5 days of fermentation, the contents of amino-type nitrogen and total free amino acids increased 7.0-fold and 2.4-fold, respectively, compared to the control group. Most of isoflavone glycosides were almost hydrolyzed into aglycones after 2 days and thereafter some of isoflavone aglycones were transformed into ortho-hydroxyisoflavones (OHIs). Total phenol, total flavonoid and antioxidants activities were significantly increased during the fermentation period. The result indicates that LSF of soybean embryo by G. lucidum can potentially improve acceptability and usability of soybean embryo as functional food material.
{"title":"Dynamic changes of nutrients, isoflavone composition and antioxidant activities during liquid-state fermentation of soybean embryo homogenate by Ganoderma lucidum","authors":"Gi-Yoon Kim , Ye Seul Kwon , Yoseph Asmelash Gebru , Young-Hoi Kim , Dong Hyeon Kang , Myung-Kon Kim , Han-Seok Choi","doi":"10.1016/j.fochx.2025.102283","DOIUrl":"10.1016/j.fochx.2025.102283","url":null,"abstract":"<div><div>This study aims to explore compositional changes of oligosaccharides, amino-type nitrogen, free amino acids volatile compounds, isoflavones, total phenol, total flavonoid, and antioxidant capacities during liquid-state fermentation (LSF) of soybean embryo homogenate (SEH) by <em>Ganoderma lucidum</em> to improve usability as functional food material. Raffinose and stachyose were <em>almost</em> completely hydrolyzed into monosaccharides such as fructose, glucose and galactose after 2 days of fermentation. After 5 days of fermentation, the contents of amino-type nitrogen and total free amino acids increased 7.0-fold and 2.4-fold, respectively, compared to the control group. Most of isoflavone glycosides were almost hydrolyzed into aglycones after 2 days and thereafter some of isoflavone aglycones were transformed into <em>ortho</em>-hydroxyisoflavones (OHIs). Total phenol, total flavonoid and antioxidants activities were significantly increased during the fermentation period. The result indicates that LSF of soybean embryo by <em>G. lucidum</em> can potentially improve acceptability and usability of soybean embryo as functional food material.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102283"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143437528","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}
The interaction between starch and proteins is a common phenomenon in food processing, which considerably influences food quality. This study investigated the effect of different pressure levels (0.1–600 MPa, 10 min) and holding times (400 MPa, 10–60 min) under high hydrostatic pressure treatment parameters on structures and physicochemical properties of lotus seed starch–protein (LS–LP) blends. Subsequent examination by Fourier transforms infrared spectroscopy and UV–visible absorption spectra revealed stronger interaction between LS and LP with a change in the hydrogen bond content. Scanning Electron Microscope results showed that LS and LP existed in a blended form. X-ray diffraction revealed that the crystallinity decreased with an increase in treatment intensity of LS–LP blends. The improved water absorption capacity of LS–LP blends (<400 MPa) enhanced viscosity, swelling, and solubility power. This study presents a novel practical method of preparing LS–LP blends and provides insights into physicochemical properties to facilitate processing of LS–based food.
{"title":"Variations in structural and physicochemical properties of lotus seed starch–protein blends under various HHP treatment conditions","authors":"Sidi Liu , Ru Jia , Wenjing Chen , Wenyu Chen , Baodong Zheng , Zebin Guo","doi":"10.1016/j.fochx.2025.102281","DOIUrl":"10.1016/j.fochx.2025.102281","url":null,"abstract":"<div><div>The interaction between starch and proteins is a common phenomenon in food processing, which considerably influences food quality. This study investigated the effect of different pressure levels (0.1–600 MPa, 10 min) and holding times (400 MPa, 10–60 min) under high hydrostatic pressure treatment parameters on structures and physicochemical properties of lotus seed starch–protein (LS–LP) blends. Subsequent examination by Fourier transforms infrared spectroscopy and UV–visible absorption spectra revealed stronger interaction between LS and LP with a change in the hydrogen bond content. Scanning Electron Microscope results showed that LS and LP existed in a blended form. X-ray diffraction revealed that the crystallinity decreased with an increase in treatment intensity of LS–LP blends. The improved water absorption capacity of LS–LP blends (<400 MPa) enhanced viscosity, swelling, and solubility power. This study presents a novel practical method of preparing LS–LP blends and provides insights into physicochemical properties to facilitate processing of LS–based food.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102281"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143419722","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}
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