In this study, we compared physicochemical, bioactive, and microbiological properties among longan honeys produced by five bee species in Thailand: Apis mellifera and Apis cerana (honey bees) as well as Tetragonula laeviceps, Tetragonula pagdeni, and Heterotrigona itama (stingless bees). Stingless bee honey had higher moisture content, total acidity, and trehalulose levels, whereas honey bee honey had higher fructose and glucose levels. Among the samples, T. laeviceps honey had the highest total phenolic and flavonoid contents and exhibited strong antioxidant activity. Furthermore, T. pagdeni honey exhibited strong anti-inflammatory activity, and H. itama honey exhibited broad-spectrum antimicrobial activity. Microbiota analysis revealed distinct bacterial community structures—Firmicutes were prevalent in stingless bee honey, whereas Proteobacteria were prevalent in honey bee honey, reflecting host-specific microbial signatures. These findings suggest that bee species influence the properties and health benefits of longan honey.
{"title":"Effect of bee species on the physicochemical, bioactive, and microbiological properties of longan honey in Thailand","authors":"Kanokwan Klaithin , Bajaree Chuttong , Yi-Ting Hung , Chi-Chung Peng , Jer-An Lin , Chuen-Fu Lin , Surat Hongsibsong , Jakkrawut Maithip , Khanchai Danmek , Fuangfah Punthi , Ming-Cheng Wu","doi":"10.1016/j.jfca.2026.108998","DOIUrl":"10.1016/j.jfca.2026.108998","url":null,"abstract":"<div><div>In this study, we compared physicochemical, bioactive, and microbiological properties among longan honeys produced by five bee species in Thailand: <em>Apis mellifera</em> and <em>Apis cerana</em> (honey bees) as well as <em>Tetragonula laeviceps</em>, <em>Tetragonula pagdeni</em>, and <em>Heterotrigona itama</em> (stingless bees). Stingless bee honey had higher moisture content, total acidity, and trehalulose levels, whereas honey bee honey had higher fructose and glucose levels. Among the samples, <em>T. laeviceps</em> honey had the highest total phenolic and flavonoid contents and exhibited strong antioxidant activity. Furthermore, <em>T. pagdeni</em> honey exhibited strong anti-inflammatory activity, and <em>H. itama</em> honey exhibited broad-spectrum antimicrobial activity. Microbiota analysis revealed distinct bacterial community structures—Firmicutes were prevalent in stingless bee honey, whereas Proteobacteria were prevalent in honey bee honey, reflecting host-specific microbial signatures. These findings suggest that bee species influence the properties and health benefits of longan honey.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108998"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171053","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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 : 2026-03-01Epub Date: 2026-01-29DOI: 10.1016/j.jfca.2026.108963
Guangyao Li , Jieqing Li , Honggao Liu , Yuanzhong Wang
Zhaotong Gastrodia elata Blume (G. elata) is a distinctive Chinese product used for food and medicine, yet there have been insufficient systematic comparisons of the metabolic components of sugar in different G. elata variants. This study employed near-infrared (NIR) spectroscopy combined with multivariate analysis methods to analyze and predict the accumulation of carbohydrate metabolites in various G. elata variants. The results indicate that G. elata Bl. f. glauca (WTM) shows a higher accumulation trend for the main carbohydrate metabolites and that D-fructose is a key differential metabolite. The constructed partial least squares discriminant analysis (PLS-DA) and partial least squares regression (PLSR) models effectively distinguish G. elata subspecies and accurately predict D-fructose content. This provides a rapid, non-destructive analytical strategy for evaluating G. elata quality.
昭通天麻是一种独特的中国食品和医药产品，但对不同天麻变种中糖代谢成分的系统比较还不够。本研究采用近红外（NIR）光谱技术结合多变量分析方法，分析和预测了不同叶黄变异体碳水化合物代谢产物的积累。结果表明，青花草（G. elata Bl. f. glauca， WTM）的主要碳水化合物代谢物具有较高的积累趋势，d -果糖是关键的差异代谢物。建立的偏最小二乘判别分析（PLS-DA）和偏最小二乘回归（PLSR）模型能有效区分大叶果亚种，准确预测d -果糖含量。这提供了一种快速，非破坏性的分析策略，以评估elata质量。
{"title":"Rapid identification and quality evaluation of Gastrodia elata variants using chemometrics to integrate GC-MS and NIRS technologies","authors":"Guangyao Li , Jieqing Li , Honggao Liu , Yuanzhong Wang","doi":"10.1016/j.jfca.2026.108963","DOIUrl":"10.1016/j.jfca.2026.108963","url":null,"abstract":"<div><div>Zhaotong <em>Gastrodia elata</em> Blume (<em>G. elata</em>) is a distinctive Chinese product used for food and medicine, yet there have been insufficient systematic comparisons of the metabolic components of sugar in different <em>G. elata</em> variants. This study employed near-infrared (NIR) spectroscopy combined with multivariate analysis methods to analyze and predict the accumulation of carbohydrate metabolites in various <em>G. elata</em> variants. The results indicate that <em>G. elata</em> Bl. f. glauca (WTM) shows a higher accumulation trend for the main carbohydrate metabolites and that <span>D</span>-fructose is a key differential metabolite. The constructed partial least squares discriminant analysis (PLS-DA) and partial least squares regression (PLSR) models effectively distinguish <em>G. elata</em> subspecies and accurately predict <span>D</span>-fructose content. This provides a rapid, non-destructive analytical strategy for evaluating <em>G. elata</em> quality.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108963"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146170980","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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 : 2026-03-01Epub Date: 2026-02-03DOI: 10.1016/j.jfca.2026.108971
Jiequn Bao , Ying Li , Yu Zhang , Shibing Yang , Fang Yang , Jun Dang
Functional food research is hindered by the complex natural food matrices, which demand accurate, rapid methods for identifying bioactive compounds. Here, we developed an activity-guided online HPLC-pancreatic lipase recognition system to simultaneously recognize and monitor active chromatographic peaks in Rubus irritans fruit extracts. Four compounds, namely cinnamic acid (1), 5-hydroxy-6,7,3′,4′-tetramethoxyflavone (2), 1-hydroxy-2,3,5-trimethoxyxanthone (3), and salvigenin (4), were first isolated from these fruits via medium- and high-pressure liquid chromatography. In vitro assays showed that all inhibited pancreatic lipase, with IC₅₀ values of 444.90 ± 0.19, 142.64 ± 0.93, 168.70 ± 0.64, and 118.84 ± 0.89 μM, respectively. Salvigenin (4) acted via reversible competitive inhibition. Molecular docking revealed the binding modes of the four compounds in the pancreatic lipase active site, with salvigenin exhibiting the lowest binding energy (-7.3 kcal/mol), followed by compounds 1–3 (-5.4, −6.8, and −6.9 kcal/mol). DFT calculations indicated that salvigenin had a smaller HOMO-LUMO gap and a higher dipole moment, suggesting favorable reactivity. Overall, our study's primary contribution is the establishment of an efficient activity-guided online recognition system for precisely recognizing and isolating natural pancreatic lipase inhibitors from edible fruits, with R. irritans fruits and their derived salvigenin identified as promising functional food ingredients.
{"title":"Precise recognition and isolation of pancreatic lipase inhibitors from Rubus irritans fruits","authors":"Jiequn Bao , Ying Li , Yu Zhang , Shibing Yang , Fang Yang , Jun Dang","doi":"10.1016/j.jfca.2026.108971","DOIUrl":"10.1016/j.jfca.2026.108971","url":null,"abstract":"<div><div>Functional food research is hindered by the complex natural food matrices, which demand accurate, rapid methods for identifying bioactive compounds. Here, we developed an activity-guided online HPLC-pancreatic lipase recognition system to simultaneously recognize and monitor active chromatographic peaks in <em>Rubus irritans</em> fruit extracts. Four compounds, namely cinnamic acid (1), 5-hydroxy-6,7,3′,4′-tetramethoxyflavone (2), 1-hydroxy-2,3,5-trimethoxyxanthone (3), and salvigenin (4), were first isolated from these fruits via medium- and high-pressure liquid chromatography. <em>In vitro</em> assays showed that all inhibited pancreatic lipase, with IC₅₀ values of 444.90 ± 0.19, 142.64 ± 0.93, 168.70 ± 0.64, and 118.84 ± 0.89 μM, respectively. Salvigenin (4) acted via reversible competitive inhibition. Molecular docking revealed the binding modes of the four compounds in the pancreatic lipase active site, with salvigenin exhibiting the lowest binding energy (-7.3 kcal/mol), followed by compounds 1–3 (-5.4, −6.8, and −6.9 kcal/mol). DFT calculations indicated that salvigenin had a smaller HOMO-LUMO gap and a higher dipole moment, suggesting favorable reactivity. Overall, our study's primary contribution is the establishment of an efficient activity-guided online recognition system for precisely recognizing and isolating natural pancreatic lipase inhibitors from edible fruits, with <em>R. irritans</em> fruits and their derived salvigenin identified as promising functional food ingredients.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108971"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171124","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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 : 2026-03-01Epub Date: 2026-01-28DOI: 10.1016/j.jfca.2026.108946
Donghao Zhang , Yufei Wang , Weijie Zhang , Lingqian Yin , Zhongzhen Lin , Peng Ren , Feng Xu , Yan Wang , Ye Wang , Yiping Liu
High-fat diets (HFDs) are commonly used to modulate growth and meat quality in poultry; however, the duration- and muscle-specific effects remain unclear. In this study, Guangyuan Grey chickens were randomly assigned at day 150 into control, short-term HFD (SHFD), and long-term HFD (LHFD) groups (9 pens/treatment; 10 birds/pen). The HFD was formulated by increasing soybean oil from 1 % to 7 %, replacing corn and wheat bran. The pectoralis major (PEM) and soleus (SOL) muscles were evaluated for color, pH (15 min/24 h), drip/cooking loss, and shear force. Fatty acids were analyzed by GC-MS, volatiles by electronic nose, and untargeted metabolomics by LC-MS. LHFD resulted in decreased redness (a*), increased drip/cooking loss, and shear force (P < 0.05) with higher palmitic/stearic acids and aldehydes/sulfur volatiles. SHFD caused an increase in monounsaturated fatty acids and modestly enhanced aroma-related alcohols/ketones without significantly impairment in tenderness or water-holding capacity. Metabolomics indicated that amino acid metabolism and lipid-stress shifted in PEM and oxidative-stress was remodeled in SOL, implicating linoleic/unsaturated-fatty-acid pathways. These findings show that HFD effects are muscle-type and duration-dependent, with SHFD enhances flavor while LHFD leads to quality deterioration. The results provide a basis for optimizing diet fat level and duration strategies to improve poultry meat quality.
{"title":"Effects of short- and long-term high-fat diet feeding on muscle-type specific metabolism and meat quality in chickens","authors":"Donghao Zhang , Yufei Wang , Weijie Zhang , Lingqian Yin , Zhongzhen Lin , Peng Ren , Feng Xu , Yan Wang , Ye Wang , Yiping Liu","doi":"10.1016/j.jfca.2026.108946","DOIUrl":"10.1016/j.jfca.2026.108946","url":null,"abstract":"<div><div>High-fat diets (HFDs) are commonly used to modulate growth and meat quality in poultry; however, the duration- and muscle-specific effects remain unclear. In this study, Guangyuan Grey chickens were randomly assigned at day 150 into control, short-term HFD (SHFD), and long-term HFD (LHFD) groups (9 pens/treatment; 10 birds/pen). The HFD was formulated by increasing soybean oil from 1 % to 7 %, replacing corn and wheat bran. The pectoralis major (PEM) and soleus (SOL) muscles were evaluated for color, pH (15 min/24 h), drip/cooking loss, and shear force. Fatty acids were analyzed by GC-MS, volatiles by electronic nose, and untargeted metabolomics by LC-MS. LHFD resulted in decreased redness (a*), increased drip/cooking loss, and shear force (<em>P</em> < 0.05) with higher palmitic/stearic acids and aldehydes/sulfur volatiles. SHFD caused an increase in monounsaturated fatty acids and modestly enhanced aroma-related alcohols/ketones without significantly impairment in tenderness or water-holding capacity. Metabolomics indicated that amino acid metabolism and lipid-stress shifted in PEM and oxidative-stress was remodeled in SOL, implicating linoleic/unsaturated-fatty-acid pathways. These findings show that HFD effects are muscle-type and duration-dependent, with SHFD enhances flavor while LHFD leads to quality deterioration. The results provide a basis for optimizing diet fat level and duration strategies to improve poultry meat quality.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108946"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146076012","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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 : 2026-03-01Epub Date: 2026-01-23DOI: 10.1016/j.jfca.2026.108940
Xiuqing Gao , Sheng Li , Linyu Mu , Tianyu Hou , Zhijun Zhang , Huizhen Li
Perilla (Perilla frutescens L.) is an economically significant oilseed crop valued for its high α-linolenic acid (ALA) content and nutritional properties. Optimizing genotype selection is crucial for improving oil yield and nutritional quality in diverse environments. This study evaluated morphological and biochemical variation of three perilla cultivars (Bing Zisu 1, Zhongbei Zisu 3 and Zhongbei Zisu 4) and hypothesized that genotype, year, and location significantly influence these traits, revealing distinct genotype-specific advantages. Field trials were conducted over two years (2022 and 2024) across five open-field locations in Shanxi Province, China. Significant genotypic differences were observed. Zhongbei Zisu 4 exhibited late flowering and maturity, highest 1000 grain weight (3.66 g), protein (26.53 g/100 g), and oil (38.93 g/100 g) with low fiber (12.03 %). Zhongbei Zisu 3 showed overall superior morphology and the highest ALA content (65.16 %), while Bing Zisu 1 had the highest oleic acid content (22.12 %) and crude fiber (15.8 %). Planting year and location significantly (p < 0.05) affected most morphological traits, with a 21.86 % grain yield increase in 2024 compared to 2022. Grain yield positively correlated with several morphological and biochemical traits. Distinct genotype-specific strengths were identified, providing a foundation knowledge for targeted breeding and selection strategies.
{"title":"Morphological, biochemical and fatty acid variations of three perilla (Perilla frutescens L.) cultivars under open-field conditions in Northern China","authors":"Xiuqing Gao , Sheng Li , Linyu Mu , Tianyu Hou , Zhijun Zhang , Huizhen Li","doi":"10.1016/j.jfca.2026.108940","DOIUrl":"10.1016/j.jfca.2026.108940","url":null,"abstract":"<div><div>Perilla (<em>Perilla frutescens</em> L.) is an economically significant oilseed crop valued for its high α-linolenic acid (ALA) content and nutritional properties. Optimizing genotype selection is crucial for improving oil yield and nutritional quality in diverse environments. This study evaluated morphological and biochemical variation of three perilla cultivars (Bing Zisu 1, Zhongbei Zisu 3 and Zhongbei Zisu 4) and hypothesized that genotype, year, and location significantly influence these traits, revealing distinct genotype-specific advantages. Field trials were conducted over two years (2022 and 2024) across five open-field locations in Shanxi Province, China. Significant genotypic differences were observed. Zhongbei Zisu 4 exhibited late flowering and maturity, highest 1000 grain weight (3.66 g), protein (26.53 g/100 g), and oil (38.93 g/100 g) with low fiber (12.03 %). Zhongbei Zisu 3 showed overall superior morphology and the highest ALA content (65.16 %), while Bing Zisu 1 had the highest oleic acid content (22.12 %) and crude fiber (15.8 %). Planting year and location significantly (<em>p</em> < 0.05) affected most morphological traits, with a 21.86 % grain yield increase in 2024 compared to 2022. Grain yield positively correlated with several morphological and biochemical traits. Distinct genotype-specific strengths were identified, providing a foundation knowledge for targeted breeding and selection strategies.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108940"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146076081","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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 : 2026-03-01Epub Date: 2026-01-23DOI: 10.1016/j.jfca.2026.108931
Ricardo Benítez Benítez , Andrés Felipe Ahumada Mamiam , Rodrigo Sarria Villa
This study examined how pearling intensity and cultivation altitude jointly influence the nutritional composition, in vitro protein digestibility, and saponin content of quinoa (Chenopodium quinoa Willd.) produced at 2000, 2500, and 3000 m a.s.l. in Colombia. Grains were subjected to four abrasion levels (0 %, 10 %, 30 %, and 50 %), and their proximate composition, amino acid profile, vitamin content, saponin concentration, and protein digestibility were determined. The antimicrobial activity of pearling residues was also assessed. Pearling at ≥ 30 % decreased saponin content to < 0.11 %, meeting safety requirements for human consumption and increasing protein digestibility by 11.56 %. However, this treatment also led to substantial reductions in fat, fiber, ash, vitamins, and essential amino acids. Although altitude significantly affected several nutritional attributes, it had no measurable impact on saponin levels. Pearling residues exhibited antimicrobial activity, indicating their potential as bioactive byproducts. Overall, moderate pearling effectively enhances quinoa digestibility and reduces antinutritional compounds while generating residues with possible applications in food and pharmaceutical sectors.
{"title":"Effect of pearling and altitude on quinoa grain composition and protein digestibility","authors":"Ricardo Benítez Benítez , Andrés Felipe Ahumada Mamiam , Rodrigo Sarria Villa","doi":"10.1016/j.jfca.2026.108931","DOIUrl":"10.1016/j.jfca.2026.108931","url":null,"abstract":"<div><div>This study examined how pearling intensity and cultivation altitude jointly influence the nutritional composition, in vitro protein digestibility, and saponin content of quinoa (<em>Chenopodium quinoa</em> Willd.) produced at 2000, 2500, and 3000 m a.s.l. in Colombia. Grains were subjected to four abrasion levels (0 %, 10 %, 30 %, and 50 %), and their proximate composition, amino acid profile, vitamin content, saponin concentration, and protein digestibility were determined. The antimicrobial activity of pearling residues was also assessed. Pearling at ≥ 30 % decreased saponin content to < 0.11 %, meeting safety requirements for human consumption and increasing protein digestibility by 11.56 %. However, this treatment also led to substantial reductions in fat, fiber, ash, vitamins, and essential amino acids. Although altitude significantly affected several nutritional attributes, it had no measurable impact on saponin levels. Pearling residues exhibited antimicrobial activity, indicating their potential as bioactive byproducts. Overall, moderate pearling effectively enhances quinoa digestibility and reduces antinutritional compounds while generating residues with possible applications in food and pharmaceutical sectors.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108931"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146076082","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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 : 2026-03-01Epub Date: 2026-01-29DOI: 10.1016/j.jfca.2026.108964
Li Lu , Xi Cheng , Jinxian Liu , Yutao Shi , Feiquan Wang , Hua Feng , Yufei Chen , Shifu Ma , Xinghui Li , Jianghua Ye
Wuyi black tea (WBT) is the origin of black tea, with a history of over 4 centuries. Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC-MS) was employed to investigate the dynamic changes of volatile compounds. And, the contributions of β-glucosidase and key genes underlying the aroma formation were also illuminated. Totally, 94 volatile compounds were detected in WBT processing. Except for heterocyclic compounds and aldehydes, other volatile categories reached the peak at withering. Most of characteristic volatile compounds are accumulated during the withering or rolling stage. Therefore, withering and rolling are assumed to be key bases for the aroma formation. Interestingly, the content variation of several characteristic volatile compounds such as (Z,E)-α-farnesene, and total alcohols was basically in accordance with that of the β-glucosidase enzyme activity. Besides, aroma-related genes including β-glucosidase 1 (BG1), 3-hydroxy-3-methylglutaryl-Co A Reductase (HMGR), germacrene D synthase (GES), nerolidol synthase (NES) and 3-hydroxy-3-methylglutaryl-Co A synthase (HMGS) showed similar expression patterns. Their expression levels were found to be upregulated in F8, with NES exhibiting a remarkable 350-folds increase. During withering, the expression of β-glucosidase 2 (BG2), linalool synthase (LIS) and α-farnesene synthase (AFS) was induced by drought stress. Notably, AFS and BG2 demonstrated stronger correlations with volatile variations than other 6 genes. Collectively, our study establishes a theoretical guidance for producing high-aroma WBT.
武夷红茶（WBT）是红茶的起源，有4个多世纪的历史。采用顶空固相微萃取（HS-SPME）和气相色谱-质谱联用（GC-MS）技术研究了挥发性化合物的动态变化。并阐明了β-葡萄糖苷酶及其关键基因在香气形成中的作用。共检出94种挥发性化合物。除杂环类化合物和醛类化合物外，其他挥发性物质在枯萎时达到峰值。大部分特征挥发性化合物是在枯萎期或滚动期积累的。因此，萎凋和碾压被认为是香气形成的关键基础。有趣的是，（Z，E）-α-法尼烯和总醇等几种特征挥发性化合物的含量变化与β-葡萄糖苷酶活性的变化基本一致。此外，香气相关基因β-葡萄糖苷酶1 （BG1）、3-羟基-3-甲基戊二酰- co A还原酶（HMGR）、葡萄烯D合成酶（GES）、神经醇合成酶（NES）和3-羟基-3-甲基戊二酰- co A合成酶（HMGS）的表达模式相似。在F8中发现它们的表达水平上调，其中NES显著增加了350倍。在枯萎过程中，干旱胁迫诱导了β-葡萄糖苷酶2 （BG2）、芳樟醇合成酶（LIS）和α-法脂烯合成酶（AFS）的表达。值得注意的是，AFS和BG2与挥发性变异的相关性强于其他6个基因。本研究为高香气WBT的生产提供了理论指导。
{"title":"Dynamic changes of volatile, β-glucosidase enzyme activity and regulatory gene expression during the processing of Wuyi black tea","authors":"Li Lu , Xi Cheng , Jinxian Liu , Yutao Shi , Feiquan Wang , Hua Feng , Yufei Chen , Shifu Ma , Xinghui Li , Jianghua Ye","doi":"10.1016/j.jfca.2026.108964","DOIUrl":"10.1016/j.jfca.2026.108964","url":null,"abstract":"<div><div>Wuyi black tea (WBT) is the origin of black tea, with a history of over 4 centuries. Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC-MS) was employed to investigate the dynamic changes of volatile compounds. And, the contributions of <em>β</em>-glucosidase and key genes underlying the aroma formation were also illuminated. Totally, 94 volatile compounds were detected in WBT processing. Except for heterocyclic compounds and aldehydes, other volatile categories reached the peak at withering. Most of characteristic volatile compounds are accumulated during the withering or rolling stage. Therefore, withering and rolling are assumed to be key bases for the aroma formation. Interestingly, the content variation of several characteristic volatile compounds such as (<em>Z,E</em>)-<em>α</em>-farnesene, and total alcohols was basically in accordance with that of the <em>β</em>-glucosidase enzyme activity. Besides, aroma-related genes including <em>β-glucosidase 1 (BG1), 3-hydroxy-3-methylglutaryl-Co A Reductase (HMGR), germacrene D synthase (GES), nerolidol synthase (NES) and 3-hydroxy-3-methylglutaryl-Co A synthase (HMGS)</em> showed similar expression patterns. Their expression levels were found to be upregulated in F8, with <em>NES</em> exhibiting a remarkable 350-folds increase. During withering, the expression of <em>β-glucosidase 2 (BG2)</em>, <em>linalool synthase (LIS)</em> and <em>α-farnesene synthase</em> (<em>AFS)</em> was induced by drought stress. Notably, <em>AFS</em> and <em>BG2</em> demonstrated stronger correlations with volatile variations than other 6 genes. Collectively, our study establishes a theoretical guidance for producing high-aroma WBT.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108964"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146076093","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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 : 2026-03-01Epub Date: 2026-02-14DOI: 10.1016/j.jfca.2026.108988
Guang Yang , Xinlei Wang , Ling Li , Shuai Huang , LiYing Cao , Zhiheng Feng , Mengqi Li , Jiangting Wu , Shuchang Wang , Nan Chao , Li Liu
This study established an integrated methodological framework for the efficient extraction and comprehensive analysis of flavonoids from mulberry (Morus alba L.). A high-performance liquid chromatography (HPLC) method was developed to simultaneously separate and identify 13 flavonoid components, including rutin, quercetin, kaempferol, and naringin, as well as their derivatives. Using seven representative flavonoids as standards, the ultrasonic-assisted extraction process was systematically optimized through single-factor and orthogonal experimental designs, followed by response surface methodology. The optimal extraction conditions were determined as follows: 80 % ethanol (v/v), an extraction time of 60 min, a solid-liquid ratio of 1:2.5 (g mL⁻¹), and a temperature of 40℃, conducted over two cycles. This optimized protocol achieved a high total flavonoid extraction yield of 84.96 %. The newly established HPLC protocol, employing a C18 column with gradient elution and dual-wavelength detection, demonstrated excellent stability and reproducibility in detecting target compounds across multiple mulberry samples. This approach features simple operation and high time efficiency. The optimized parameters suggest a profile compatible with potential scale-up, though direct evidence from pilot-scale tests and economic analysis would be required to confirm its practical industrial feasibility. Nonetheless, it provides a valuable methodological reference for the efficient extraction of natural active substances.
{"title":"Optimization of ultrasound-assisted extraction and development of an HPLC method for simultaneous determination of thirteen flavonoids in mulberry (Fructus Mori)","authors":"Guang Yang , Xinlei Wang , Ling Li , Shuai Huang , LiYing Cao , Zhiheng Feng , Mengqi Li , Jiangting Wu , Shuchang Wang , Nan Chao , Li Liu","doi":"10.1016/j.jfca.2026.108988","DOIUrl":"10.1016/j.jfca.2026.108988","url":null,"abstract":"<div><div>This study established an integrated methodological framework for the efficient extraction and comprehensive analysis of flavonoids from mulberry (<em>Morus alba</em> L.). A high-performance liquid chromatography (HPLC) method was developed to simultaneously separate and identify 13 flavonoid components, including rutin, quercetin, kaempferol, and naringin, as well as their derivatives. Using seven representative flavonoids as standards, the ultrasonic-assisted extraction process was systematically optimized through single-factor and orthogonal experimental designs, followed by response surface methodology. The optimal extraction conditions were determined as follows: 80 % ethanol (v/v), an extraction time of 60 min, a solid-liquid ratio of 1:2.5 (g mL⁻¹), and a temperature of 40℃, conducted over two cycles. This optimized protocol achieved a high total flavonoid extraction yield of 84.96 %. The newly established HPLC protocol, employing a C18 column with gradient elution and dual-wavelength detection, demonstrated excellent stability and reproducibility in detecting target compounds across multiple mulberry samples. This approach features simple operation and high time efficiency. The optimized parameters suggest a profile compatible with potential scale-up, though direct evidence from pilot-scale tests and economic analysis would be required to confirm its practical industrial feasibility. Nonetheless, it provides a valuable methodological reference for the efficient extraction of natural active substances.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108988"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147381530","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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 : 2026-03-01Epub Date: 2026-01-20DOI: 10.1016/j.jfca.2026.108918
Erin M. Goldberg , Amanda G.A. Sá , Adam J. Franczyk , Elaine S. Krul , Barbara Lyle , Mingyan Jing , Fiona Liu , Xin Wu , Nandika Bandara , Guillaume Brisson , Vicenta Garcia Campayo , Lingyun Chen , Sharon Hooper , Lamia L'Hocine , Mike Nickerson , Matthew Nosworthy , James D. House
The diversification of protein sources used in food formulation has increased the need to assess protein quality beyond traditional food forms. Protein digestibility is a key component of the Protein Digestibility Corrected Amino Acid Score (PDCAAS), the regulatory metric derived from rodent bioassays. Ethical concerns and the high cost of animal testing limit the ability of food formulators to screen protein ingredients and evaluate processing effects on digestibility. Findings from an international collaborative study are presented to position two in vitro methods, the pH-drop and pH-stat assays, as accredited approaches for determining protein digestibility. Nine laboratories participated in the study and analyzed 12 protein ingredients. Relative standard deviations for repeatability ranged from 0.8 to 2.1 % and 0.5–4.8 %, while reproducibility ranged from 1.2 to 3.6 % and 1.1–4.9 % for the pH-drop and pH-stat methods, respectively. Comparison between the two assays demonstrated strong correlation and moderate agreement, with the pH-stat assay yielding slightly lower digestibility values. In vitro protein digestibility coefficients aligned well with literature reported true faecal protein digestibility values for comparable, non-identical protein ingredients. Both methods received official AOCS Uniform Methods Committee approval, offering simple, affordable, reliable, and ethical tools to support informed decisions on protein digestibility during food formulation.
{"title":"A collaborative study to validate in vitro assays for protein digestibility assessment using pH-drop and pH-stat methods","authors":"Erin M. Goldberg , Amanda G.A. Sá , Adam J. Franczyk , Elaine S. Krul , Barbara Lyle , Mingyan Jing , Fiona Liu , Xin Wu , Nandika Bandara , Guillaume Brisson , Vicenta Garcia Campayo , Lingyun Chen , Sharon Hooper , Lamia L'Hocine , Mike Nickerson , Matthew Nosworthy , James D. House","doi":"10.1016/j.jfca.2026.108918","DOIUrl":"10.1016/j.jfca.2026.108918","url":null,"abstract":"<div><div>The diversification of protein sources used in food formulation has increased the need to assess protein quality beyond traditional food forms. Protein digestibility is a key component of the Protein Digestibility Corrected Amino Acid Score (PDCAAS), the regulatory metric derived from rodent bioassays. Ethical concerns and the high cost of animal testing limit the ability of food formulators to screen protein ingredients and evaluate processing effects on digestibility. Findings from an international collaborative study are presented to position two <em>in vitro</em> methods, the pH-drop and pH-stat assays, as accredited approaches for determining protein digestibility. Nine laboratories participated in the study and analyzed 12 protein ingredients. Relative standard deviations for repeatability ranged from 0.8 to 2.1 % and 0.5–4.8 %, while reproducibility ranged from 1.2 to 3.6 % and 1.1–4.9 % for the pH-drop and pH-stat methods, respectively. Comparison between the two assays demonstrated strong correlation and moderate agreement, with the pH-stat assay yielding slightly lower digestibility values. <em>In vitro</em> protein digestibility coefficients aligned well with literature reported true faecal protein digestibility values for comparable, non-identical protein ingredients. Both methods received official AOCS Uniform Methods Committee approval, offering simple, affordable, reliable, and ethical tools to support informed decisions on protein digestibility during food formulation.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108918"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146026251","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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 : 2026-03-01Epub Date: 2026-02-13DOI: 10.1016/j.jfca.2026.108995
Xueyan Zhu , Huaiqing Zhang , Xue Zhang , Tiantian Ye , Yili Zheng
Accurate determination of oil content is essential for food composition analysis and quality control in the Camellia oil industry, yet conventional chemical analyses are destructive and difficult to implement at large scale. In this study, a multimodal oil content prediction model (MPCM-OC) was developed as an indirect, non-destructive approach to support oil content assessment in Camellia oleifera fruits based on reference chemical measurements. The proposed framework integrates fruit images, morphometric traits (transverse diameter, longitudinal diameter, and fruit shape index), and categorical information (cultivar, maturity stage, acquisition date, and sampling location), using separate feature extraction networks and an adaptive fusion module. Seed oil content values obtained using standardized chemical analysis served as reference data. The MPCM-OC model achieved an overall coefficient of determination (R²) of 0.8353, with a mean absolute percentage error of 13.38 %, a mean absolute error of 4.52, and a root mean squared error of 6.30. Ablation and comparative analyses showed that incorporating morphometric and categorical features with image data consistently improved prediction accuracy over image-only models. The proposed framework serves as a rapid, low-cost complementary tool for preliminary screening and batch-level quality evaluation, enhancing efficiency in food composition analysis and quality control of Camellia oleifera.
{"title":"Multimodal deep learning for oil content prediction in Camellia oleifera fruits using image, morphometric, and categorical features","authors":"Xueyan Zhu , Huaiqing Zhang , Xue Zhang , Tiantian Ye , Yili Zheng","doi":"10.1016/j.jfca.2026.108995","DOIUrl":"10.1016/j.jfca.2026.108995","url":null,"abstract":"<div><div>Accurate determination of oil content is essential for food composition analysis and quality control in the <em>Camellia</em> oil industry, yet conventional chemical analyses are destructive and difficult to implement at large scale. In this study, a multimodal oil content prediction model (MPCM-OC) was developed as an indirect, non-destructive approach to support oil content assessment in <em>Camellia oleifera</em> fruits based on reference chemical measurements. The proposed framework integrates fruit images, morphometric traits (transverse diameter, longitudinal diameter, and fruit shape index), and categorical information (cultivar, maturity stage, acquisition date, and sampling location), using separate feature extraction networks and an adaptive fusion module. Seed oil content values obtained using standardized chemical analysis served as reference data. The MPCM-OC model achieved an overall coefficient of determination (<em>R</em>²) of 0.8353, with a mean absolute percentage error of 13.38 %, a mean absolute error of 4.52, and a root mean squared error of 6.30. Ablation and comparative analyses showed that incorporating morphometric and categorical features with image data consistently improved prediction accuracy over image-only models. The proposed framework serves as a rapid, low-cost complementary tool for preliminary screening and batch-level quality evaluation, enhancing efficiency in food composition analysis and quality control of <em>Camellia oleifera</em>.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108995"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147421713","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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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