Food Chemistry: X最新文献

英文中文

Plant protein edible inks: Upgrading from 3D to 4D food printing

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102280

Fatemeh Aghababaei , David Julian McClements , Marc Pignitter , Milad Hadidi

The utilization of plant proteins to formulate edible inks for 3D/4D food printing applications may help address challenges linked to food sustainability, personalized nutrition, and security. We investigate the suitability of various plant proteins for this purpose, including their molecular, functional, and nutritional attributes. Furthermore, we examine the potential of plant protein-based edible inks in 4D printing applications, where the shape or other properties of a material change over time, enabling controlled release profiles and texture modulations. We also discuss the environmental implications, regulatory considerations, and consumer acceptance of plant-based 3D/4D printed foods.

Pea and soy proteins are widely used as inks for 3D/4D food printing applications due to their excellent structure-forming abilities, as well as their functional and nutritional properties. However, solely plant protein-based inks often lack essential characteristics required for optimal performance. Their properties can be enhanced by incorporating other food ingredients, such as polysaccharides and polyphenols. As this emerging field holds promise for addressing multiple global food-related challenges, it necessitates interdisciplinary collaboration and ongoing research to unlock its full potential.

{"title":"Plant protein edible inks: Upgrading from 3D to 4D food printing","authors":"Fatemeh Aghababaei , David Julian McClements , Marc Pignitter , Milad Hadidi","doi":"10.1016/j.fochx.2025.102280","DOIUrl":"10.1016/j.fochx.2025.102280","url":null,"abstract":"<div><div>The utilization of plant proteins to formulate edible inks for 3D/4D food printing applications may help address challenges linked to food sustainability, personalized nutrition, and security. We investigate the suitability of various plant proteins for this purpose, including their molecular, functional, and nutritional attributes. Furthermore, we examine the potential of plant protein-based edible inks in 4D printing applications, where the shape or other properties of a material change over time, enabling controlled release profiles and texture modulations. We also discuss the environmental implications, regulatory considerations, and consumer acceptance of plant-based 3D/4D printed foods.</div><div>Pea and soy proteins are widely used as inks for 3D/4D food printing applications due to their excellent structure-forming abilities, as well as their functional and nutritional properties. However, solely plant protein-based inks often lack essential characteristics required for optimal performance. Their properties can be enhanced by incorporating other food ingredients, such as polysaccharides and polyphenols. As this emerging field holds promise for addressing multiple global food-related challenges, it necessitates interdisciplinary collaboration and ongoing research to unlock its full potential.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102280"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143512033","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Molecularly imprinted MOF nanozymes: Demonstration of smartphone-integrated dual-mode platform for ratiometric fluorescent/colorimetric detection of chloramphenicol

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102322

Xiang-Yi He , Ya Wang , Qin Xue , Wan-Fen Qian , Guang-Li Li , Qing Li

Reliable and accurate determination of chloramphenicol (CAP) is urgently needed due to its significant implications for food safety and human health concerns. In this study, we successfully synthesized MIL-101(Fe)-NH₂@MIP, which exhibits peroxidase activity and a specific recognition function for CAP, through in situ polymerization of dopamine on the surface of MIL-101(Fe)-NH₂, utilizing molecular imprinting technology. Our bifunctional MIL-101(Fe)-NH₂@MIP probe offers a ratiometric fluorescent and colorimetric dual-mode sensing strategy for sensitive and selective detection of chloramphenicol. The detection limits for CAP can reach down to 36.45 nM and 93.38 nM, respectively. Furthermore, we developed a smartphone-based visual sensing platform that employs MIL-101(Fe)-NH₂@MIP nanozymes for rapid, portable, low-cost on-site detection of CAP. Successful spike recovery experiments conducted in fresh milk samples further validate the potential practical application of our proposed dual-mode strategy. Thus, this approach expands the applications of MOFs-based nanozymes and holds promise for antibiotic determination.

{"title":"Molecularly imprinted MOF nanozymes: Demonstration of smartphone-integrated dual-mode platform for ratiometric fluorescent/colorimetric detection of chloramphenicol","authors":"Xiang-Yi He , Ya Wang , Qin Xue , Wan-Fen Qian , Guang-Li Li , Qing Li","doi":"10.1016/j.fochx.2025.102322","DOIUrl":"10.1016/j.fochx.2025.102322","url":null,"abstract":"<div><div>Reliable and accurate determination of chloramphenicol (CAP) is urgently needed due to its significant implications for food safety and human health concerns. In this study, we successfully synthesized MIL-101(Fe)-NH<sub>2</sub>@MIP, which exhibits peroxidase activity and a specific recognition function for CAP, through in situ polymerization of dopamine on the surface of MIL-101(Fe)-NH<sub>2</sub>, utilizing molecular imprinting technology. Our bifunctional MIL-101(Fe)-NH<sub>2</sub>@MIP probe offers a ratiometric fluorescent and colorimetric dual-mode sensing strategy for sensitive and selective detection of chloramphenicol. The detection limits for CAP can reach down to 36.45 nM and 93.38 nM, respectively. Furthermore, we developed a smartphone-based visual sensing platform that employs MIL-101(Fe)-NH<sub>2</sub>@MIP nanozymes for rapid, portable, low-cost on-site detection of CAP. Successful spike recovery experiments conducted in fresh milk samples further validate the potential practical application of our proposed dual-mode strategy. Thus, this approach expands the applications of MOFs-based nanozymes and holds promise for antibiotic determination.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102322"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143512043","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Roles of ROS in physiological, microbial and metabolomic alterations of fresh–cut sugarcane under red and blue light irradiation

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102344

Lu Wang , Zhengrong Lin , Cheng Peng , Hua Zhang , Lulu Zhang , Shoujing Zheng , Jiebo Chen

Effects of red and blue light treatment on physiological quality, microbial loads, redox status and metabolomics profiles of fresh-cut sugarcane in vacuum and plastic packages were investigated during 15 d storage. The results showed that light synergistic vacuum treatment delayed the decrease of pH and the increase of respiration rate and microbial loads, enhanced antioxidant capacities and related enzymes activities. Light treatment was beneficial to ¹O₂ generation, but had opposite effects on O₂⁻, H₂O₂ and malondialdehyde. O²⁻ and H₂O₂ was negatively associated with CAT, sucrose, fructose, glucose, 2-oxoglutaramate, liquiritigenin and dihydromyricetin, positively with PPO and malondialdehyde. Only phenylacetaldehyde exhibited a negative correlation with ¹O₂. The biosynthesis of sugars, amino acids and flavonoids were the principal metabolite pathways corresponding to oxidative stress in fresh-cut sugarcane. It could be concluded that the concentration of ROS, especially O²⁻ and H₂O₂, should be appropriate to kill bacteria and retain the quality of fresh-cut sugarcane.

{"title":"Roles of ROS in physiological, microbial and metabolomic alterations of fresh–cut sugarcane under red and blue light irradiation","authors":"Lu Wang , Zhengrong Lin , Cheng Peng , Hua Zhang , Lulu Zhang , Shoujing Zheng , Jiebo Chen","doi":"10.1016/j.fochx.2025.102344","DOIUrl":"10.1016/j.fochx.2025.102344","url":null,"abstract":"<div><div>Effects of red and blue light treatment on physiological quality, microbial loads, redox status and metabolomics profiles of fresh-cut sugarcane in vacuum and plastic packages were investigated during 15 d storage. The results showed that light synergistic vacuum treatment delayed the decrease of pH and the increase of respiration rate and microbial loads, enhanced antioxidant capacities and related enzymes activities. Light treatment was beneficial to <sup>1</sup>O<sub>2</sub> generation, but had opposite effects on O<sub>2</sub><sup>−</sup>, H<sub>2</sub>O<sub>2</sub> and malondialdehyde. O<sup>2−</sup> and H<sub>2</sub>O<sub>2</sub> was negatively associated with CAT, sucrose, fructose, glucose, 2-oxoglutaramate, liquiritigenin and dihydromyricetin, positively with PPO and malondialdehyde. Only phenylacetaldehyde exhibited a negative correlation with <sup>1</sup>O<sub>2</sub>. The biosynthesis of sugars, amino acids and flavonoids were the principal metabolite pathways corresponding to oxidative stress in fresh-cut sugarcane. It could be concluded that the concentration of ROS, especially O<sup>2−</sup> and H<sub>2</sub>O<sub>2</sub>, should be appropriate to kill bacteria and retain the quality of fresh-cut sugarcane.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102344"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143562972","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of double-induced on whey protein isolate nanoparticle formation and stabilized food-grade Pickering emulsions: Stability and gastrointestinal digestion

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102221

Shenghua He , Yonghui Wang , Guanghui Li , Xueli Gao , Zhiyan Chen , Weiyun Guo , Jihong Huang

The effects of non-heat-induced and double-induced(heat-induced and Na⁺-induced) whey protein isolate nanoparticles (WPINs) at concentrations of C = 1 %, 2 %, and 5 % as well as oil fractions (φ = 0.1, 0.4, and 0.7) on the properties of food-grade Pickering emulsions (PEs) were systematically investigated. At a Na⁺ concentrations of 300 mM, the particle size of double-induced WPINs (290 μm) is significantly larger (P < 0.05) than that of non-heat-induced WPINs (210 μm). PEs stabilized by double-induced WPINs exhibited a significantly small particle size (P < 0.05) compared to those stabilized by non-heat-induced WPINs under identical oil fraction and WPIN concentration conditions. Additionally, PEs with φ = 0.7 stabilized by double-induced WPINs enhanced storage and thermal stability. However, both types of PEs exhibited freeze-thaw instability. PEs stabilized by double-induced WPINs showed a slower release rate of free fatty acid during gastrointestinal digestion. These findings highlight the promising application potential of WPINs in food-grade Pickering emulsion.

{"title":"Effect of double-induced on whey protein isolate nanoparticle formation and stabilized food-grade Pickering emulsions: Stability and gastrointestinal digestion","authors":"Shenghua He , Yonghui Wang , Guanghui Li , Xueli Gao , Zhiyan Chen , Weiyun Guo , Jihong Huang","doi":"10.1016/j.fochx.2025.102221","DOIUrl":"10.1016/j.fochx.2025.102221","url":null,"abstract":"<div><div>The effects of non-heat-induced and double-induced(heat-induced and Na<sup>+</sup>-induced) whey protein isolate nanoparticles (WPINs) at concentrations of C = 1 %, 2 %, and 5 % as well as oil fractions (φ = 0.1, 0.4, and 0.7) on the properties of food-grade Pickering emulsions (PEs) were systematically investigated. At a Na<sup>+</sup> concentrations of 300 mM, the particle size of double-induced WPINs (290 μm) is significantly larger (<em>P</em> <em><</em> 0.05) than that of non-heat-induced WPINs (210 μm). PEs stabilized by double-induced WPINs exhibited a significantly small particle size (<em>P</em> <em><</em> 0.05) compared to those stabilized by non-heat-induced WPINs under identical oil fraction and WPIN concentration conditions. Additionally, PEs with φ = 0.7 stabilized by double-induced WPINs enhanced storage and thermal stability. However, both types of PEs exhibited freeze-thaw instability. PEs stabilized by double-induced WPINs showed a slower release rate of free fatty acid during gastrointestinal digestion. These findings highlight the promising application potential of WPINs in food-grade Pickering emulsion.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102221"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143348805","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparative study on selenium content and nutritional quality of five different varieties of white tea

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102282

Shaobo Cai , Xiaomeng Liu , Mingwei Yue , Xiaofei Liu , Zhigang Yuan , Feng Xu , Shuiyuan Cheng , Shen Rao

Tea, second only to water in consumption, is rich in nutrients. Selenium, a crucial trace element, has unclear relationships with other substances in tea leaves. This study analyzed five white teas, measuring selenium, five minerals, and various chemical components. The results showed that there were significant differences in the elemental and chemical characteristics among these tea. Correlation analysis showed that low-level selenium might have a synergistic effect with iron, magnesium and potassium, while the correlations between other elements in tea leaves, total proteins, and total amino acids with selenium were not significant. In addition, the contents of flavonoids and polyphenols were significantly negatively correlated with the selenium content. These results indicated that selenium has a significant impact on the accumulation of minerals, flavonoids, and polyphenols in tea leaves. This study disclosed white tea's elemental and chemical basis, supplying a theoretical basis for quality evaluation, crucial for the tea industry.

{"title":"Comparative study on selenium content and nutritional quality of five different varieties of white tea","authors":"Shaobo Cai , Xiaomeng Liu , Mingwei Yue , Xiaofei Liu , Zhigang Yuan , Feng Xu , Shuiyuan Cheng , Shen Rao","doi":"10.1016/j.fochx.2025.102282","DOIUrl":"10.1016/j.fochx.2025.102282","url":null,"abstract":"<div><div>Tea, second only to water in consumption, is rich in nutrients. Selenium, a crucial trace element, has unclear relationships with other substances in tea leaves. This study analyzed five white teas, measuring selenium, five minerals, and various chemical components. The results showed that there were significant differences in the elemental and chemical characteristics among these tea. Correlation analysis showed that low-level selenium might have a synergistic effect with iron, magnesium and potassium, while the correlations between other elements in tea leaves, total proteins, and total amino acids with selenium were not significant. In addition, the contents of flavonoids and polyphenols were significantly negatively correlated with the selenium content. These results indicated that selenium has a significant impact on the accumulation of minerals, flavonoids, and polyphenols in tea leaves. This study disclosed white tea's elemental and chemical basis, supplying a theoretical basis for quality evaluation, crucial for the tea industry.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102282"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143429165","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Sweet-enhancing effect of coolant agent menthol evaluated via sensory analysis and molecular modeling

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102337

Haiyan Yu , Ting Ao , Haifang Mao , Jibo Liu , Chen Chen , Huaixiang Tian

Responding to global trends favoring low-sugar diets, this study explored the potential of menthol, a cooling agent, to enhance sweet taste perception through integrated sensory evaluations and molecular modeling. The results of static sensory evaluation (recognition threshold determination, paired comparison test and 15 cm-linear scale) and dynamic sensory analysis indicated that menthol lowered sweetness threshold of HFCS (from 5.98 g/L to 5.02 g/L), while intensifying maximum sweetness intensity and prolonging the duration of sweetness. Sensory analysis identified optimal sweet enhancement at 0.004–0.030 g/L menthol concentrations, while 0.060 g/L caused sweetness suppression through intensified cooling/bitter sensations. Molecular modeling comparing T1R2/T1R3-Glu/Fru system and T1R2/T1R3-Glu/Fru/Men system elucidated that the addition of menthol increased the number of hotspot residues in protein-sugars binding and stabilized interactions by occupying sites near sugar active sites, maintaining the Venus Flytrap Domain in its closed, activated configuration. These findings demonstrated the underlying contribution menthol made to sweet enhancement and sugar reduction.

{"title":"Sweet-enhancing effect of coolant agent menthol evaluated via sensory analysis and molecular modeling","authors":"Haiyan Yu , Ting Ao , Haifang Mao , Jibo Liu , Chen Chen , Huaixiang Tian","doi":"10.1016/j.fochx.2025.102337","DOIUrl":"10.1016/j.fochx.2025.102337","url":null,"abstract":"<div><div>Responding to global trends favoring low-sugar diets, this study explored the potential of menthol, a cooling agent, to enhance sweet taste perception through integrated sensory evaluations and molecular modeling. The results of static sensory evaluation (recognition threshold determination, paired comparison test and 15 cm-linear scale) and dynamic sensory analysis indicated that menthol lowered sweetness threshold of HFCS (from 5.98 g/L to 5.02 g/L), while intensifying maximum sweetness intensity and prolonging the duration of sweetness. Sensory analysis identified optimal sweet enhancement at 0.004–0.030 g/L menthol concentrations, while 0.060 g/L caused sweetness suppression through intensified cooling/bitter sensations. Molecular modeling comparing T1R2/T1R3-Glu/Fru system and T1R2/T1R3-Glu/Fru/Men system elucidated that the addition of menthol increased the number of hotspot residues in protein-sugars binding and stabilized interactions by occupying sites near sugar active sites, maintaining the Venus Flytrap Domain in its closed, activated configuration. These findings demonstrated the underlying contribution menthol made to sweet enhancement and sugar reduction.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102337"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143562974","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimization ultrasonic-assisted aqueous two-phase extraction of glabridin from licorice root and its activity against the foodborne pathogen MRSA

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102338

Qianwei Qu , Zhenxin Zhu , Mengmeng Zhao , Huiwen Wang , Wenqiang Cui , Xingyu Huang , Zhongwei Yuan , Yadan Zheng , Na Dong , Yanyan Liu , Haoran Wang , Chunliu Dong , Zhiyun Zhang , Yanhua Li

This study aimed to extract glabridin (GLA) from licorice using an environmentally sustainable ultrasonic-assisted aqueous two-phase extraction method and to evaluate its efficacy. The extraction parameters were optimized through single-factor experiments and response surface methodology, resulting in a GLA content of 2049.51 μg/g under the conditions of 51 min ultrasonic time, 76 °C ultrasonic temperature, and 640 W ultrasonic power. In vitro analyses demonstrated that licorice extract (1.6 mg/mL) and GLA (8 μg/g) exhibited rapid bactericidal activity against methicillin-resistant Staphylococcus aureus (MRSA). Furthermore, both licorice extract and GLA showed significant disinfection activity against MRSA in models of pork spoilage and cooking utensils. Mechanistic studies revealed that GLA targets phospholipids, thereby disrupting the integrity and normal function of bacterial cell membranes. In conclusion, this study introduces an environmentally sustainable and effective method for obtaining a GLA-rich extract from licorice, which has potential applications in the food industry for addressing MRSA contamination.

本研究旨在采用环境可持续的超声波辅助水溶液两相萃取法从甘草中提取光甘草次碱（GLA），并评估其提取效果。通过单因素实验和响应面法优化了萃取参数，在超声时间51 min、超声温度76 ℃、超声功率640 W的条件下，GLA含量为2049.51 μg/g。体外分析表明，甘草提取物（1.6 mg/mL）和 GLA（8 μg/g）对耐甲氧西林金黄色葡萄球菌（MRSA）具有快速杀菌活性。此外，甘草提取物和 GLA 对猪肉腐败模型和烹饪用具中的 MRSA 都具有显著的消毒活性。机理研究表明，GLA 以磷脂为目标，从而破坏了细菌细胞膜的完整性和正常功能。总之，本研究介绍了一种从甘草中获取富含 GLA 提取物的环境可持续且有效的方法，该方法有望应用于食品行业，解决 MRSA 污染问题。

{"title":"Optimization ultrasonic-assisted aqueous two-phase extraction of glabridin from licorice root and its activity against the foodborne pathogen MRSA","authors":"Qianwei Qu , Zhenxin Zhu , Mengmeng Zhao , Huiwen Wang , Wenqiang Cui , Xingyu Huang , Zhongwei Yuan , Yadan Zheng , Na Dong , Yanyan Liu , Haoran Wang , Chunliu Dong , Zhiyun Zhang , Yanhua Li","doi":"10.1016/j.fochx.2025.102338","DOIUrl":"10.1016/j.fochx.2025.102338","url":null,"abstract":"<div><div>This study aimed to extract glabridin (GLA) from licorice using an environmentally sustainable ultrasonic-assisted aqueous two-phase extraction method and to evaluate its efficacy. The extraction parameters were optimized through single-factor experiments and response surface methodology, resulting in a GLA content of 2049.51 μg/g under the conditions of 51 min ultrasonic time, 76 °C ultrasonic temperature, and 640 W ultrasonic power. <em>In vitro</em> analyses demonstrated that licorice extract (1.6 mg/mL) and GLA (8 μg/g) exhibited rapid bactericidal activity against methicillin-resistant <em>Staphylococcus aureus</em> (MRSA). Furthermore, both licorice extract and GLA showed significant disinfection activity against MRSA in models of pork spoilage and cooking utensils. Mechanistic studies revealed that GLA targets phospholipids, thereby disrupting the integrity and normal function of bacterial cell membranes. In conclusion, this study introduces an environmentally sustainable and effective method for obtaining a GLA-rich extract from licorice, which has potential applications in the food industry for addressing MRSA contamination.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102338"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143550759","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Advancing food safety with biogenic silver nanoparticles: Addressing antimicrobial resistance, sustainability, and commercial viability

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102298

Himanshu Jangid , Harish Chandra Joshi , Joydeep Dutta , Akil Ahmad , Mohammed B. Alshammari , Kaizar Hossain , Gaurav Pant , Gaurav Kumar

The escalating threat of antimicrobial resistance (AMR), particularly among foodborne pathogens such as Escherichia coli, Salmonella enterica, and Listeria monocytogenes, necessitates innovative solutions beyond conventional antimicrobials. Silver nanoparticles (AgNPs) have garnered significant attention for their broad-spectrum antimicrobial efficacy, ability to target multidrug-resistant strains, and versatile applications across the food sector. This review critically examines AgNPs' integration into food safety strategies, including their roles in antimicrobial food packaging, agricultural productivity enhancement, and livestock disease mitigation. Key advancements in eco-friendly synthesis methods, leveraging algae, agricultural byproducts, and microbial systems, are highlighted as pathways to address scalability, sustainability, and cost constraints. However, the potential risks of silver bioaccumulation, environmental toxicity, and regulatory challenges present significant barriers to their widespread implementation. By reviewing cutting-edge research, this review provides a comprehensive analysis of AgNP efficacy, safety, and commercial viability, proposing a roadmap for overcoming current limitations. It calls for collaborative, interdisciplinary efforts to bridge technological, ecological, and regulatory gaps, positioning AgNPs as a transformative solution for combating AMR and ensuring global food security.

{"title":"Advancing food safety with biogenic silver nanoparticles: Addressing antimicrobial resistance, sustainability, and commercial viability","authors":"Himanshu Jangid , Harish Chandra Joshi , Joydeep Dutta , Akil Ahmad , Mohammed B. Alshammari , Kaizar Hossain , Gaurav Pant , Gaurav Kumar","doi":"10.1016/j.fochx.2025.102298","DOIUrl":"10.1016/j.fochx.2025.102298","url":null,"abstract":"<div><div>The escalating threat of antimicrobial resistance (AMR), particularly among foodborne pathogens such as <em>Escherichia coli</em>, <em>Salmonella enterica</em>, and <em>Listeria monocytogenes</em>, necessitates innovative solutions beyond conventional antimicrobials. Silver nanoparticles (AgNPs) have garnered significant attention for their broad-spectrum antimicrobial efficacy, ability to target multidrug-resistant strains, and versatile applications across the food sector. This review critically examines AgNPs' integration into food safety strategies, including their roles in antimicrobial food packaging, agricultural productivity enhancement, and livestock disease mitigation. Key advancements in eco-friendly synthesis methods, leveraging algae, agricultural byproducts, and microbial systems, are highlighted as pathways to address scalability, sustainability, and cost constraints. However, the potential risks of silver bioaccumulation, environmental toxicity, and regulatory challenges present significant barriers to their widespread implementation. By reviewing cutting-edge research, this review provides a comprehensive analysis of AgNP efficacy, safety, and commercial viability, proposing a roadmap for overcoming current limitations. It calls for collaborative, interdisciplinary efforts to bridge technological, ecological, and regulatory gaps, positioning AgNPs as a transformative solution for combating AMR and ensuring global food security.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102298"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143512031","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Influence of autochthonous Lactiplantibacillus plantarum strains on microbial safety and bioactive compounds in a fermented quinoa-based beverage as a non-dairy alternative

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102294

Pamela Canaviri-Paz , Thamani Freedom Gondo , Anna Kjellström , Tawanda Mandoga , Jaison Sithole , Elin Oscarsson , Margareta Sandahl , Åsa Håkansson

Plant-based alternatives are considered microbiologically safe; however, recent studies have raised concerns about hygienic quality. Additionally, the relationship between microbiological safety and polyphenolic content in fermented products remains unexplored. This study assessed the potential of four autochthonous Lactiplantibacillus plantarum strains (3, 5, 9, and 10) to impact microbial composition and modulate polyphenol and saponin levels in a quinoa-based beverage. The results identified Lactiplantibacillus plantarum strains 3, 9, and 10 as effective in inhibiting Enterobacteriaceae (p = 0.001), and increasing concentrations of glycosylated flavonoids, 3-phenyllactic acid, and saponins. However, Lactiplantibacillus plantarum 10 demonstrated a decrease in saponin levels, whereas Lactiplantibacillus plantarum 5 increased the abundance of aglycones, highlighting strain-specific differences. Notably, principal component analysis revealed less differences between inoculated samples and control, indicating potential contribution of the native microbiota to the fermentation. This study enhances the understanding of interactions between starter cultures, native microbiota, and bioactive compounds in plant-based fermented beverages.

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引用次数: 0

Effect of acid pretreatments with various acid types on gelling properties and identification characteristics of pigskin gelatin

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102211

Zi-Xuan Yang , Xiao-Mei Sha , Hui Wang , Ting Fang , Sheng Shu , Zong-Cai Tu

In order to study the effects of different types of acid pretreatment of pigskin on the gel characteristics and traceability aspects of the extracted gelatin, the molecular weight distribution and gelling properties of pigskin gelatin were studied using SDS-PAGE, texture analyzer, and rheometer. The characteristic peptides digested from pigskin gelatin were studied by HPLC-MS/MS technique. The findings revealed that gelatin extracted from pigskin pretreated with acetic acid showed the most typical bands. The gelatins extracted from pig skin pretreated with acetic acid and hydrochloric acid exhibited the highest gelation-melting transition temperatures (26.81/34.17 °C) and gel strength (605.278 g), respectively. 69 characteristic peptides were the same in all gelatins from pigskin pretreated by various acids. A further comparison of this work with prior studied revealed that 8 were detected under different extraction and processing conditions. These common characteristic peptides could be used as the foundation for pigskin gelatin traceability, boosting accuracy.

{"title":"Effect of acid pretreatments with various acid types on gelling properties and identification characteristics of pigskin gelatin","authors":"Zi-Xuan Yang , Xiao-Mei Sha , Hui Wang , Ting Fang , Sheng Shu , Zong-Cai Tu","doi":"10.1016/j.fochx.2025.102211","DOIUrl":"10.1016/j.fochx.2025.102211","url":null,"abstract":"<div><div>In order to study the effects of different types of acid pretreatment of pigskin on the gel characteristics and traceability aspects of the extracted gelatin, the molecular weight distribution and gelling properties of pigskin gelatin were studied using SDS-PAGE, texture analyzer, and rheometer. The characteristic peptides digested from pigskin gelatin were studied by HPLC-MS/MS technique. The findings revealed that gelatin extracted from pigskin pretreated with acetic acid showed the most typical bands. The gelatins extracted from pig skin pretreated with acetic acid and hydrochloric acid exhibited the highest gelation-melting transition temperatures (26.81/34.17 °C) and gel strength (605.278 g), respectively. 69 characteristic peptides were the same in all gelatins from pigskin pretreated by various acids. A further comparison of this work with prior studied revealed that 8 were detected under different extraction and processing conditions. These common characteristic peptides could be used as the foundation for pigskin gelatin traceability, boosting accuracy.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102211"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143103837","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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