Pub Date : 2026-04-15Epub Date: 2026-02-07DOI: 10.1016/j.foodchem.2026.148347
Jan Bedrníček , Kristýna Večeřová , Jan Tříska , Michał Świeca , Eva Petrášková , František Lorenc , Markéta Jarošová , Michal Oravec , Eliška Míková , Jana Klicnarová , Pavel Smetana
Black garlic (BG) is a functional food derived from fresh garlic (FG) that has a significant antioxidant activity (AOA). Little is known about the influence of FG composition on the antioxidant properties of BG. Therefore, we used seven different FG cultivars to produce BG, and monitored changes in basic composition, metabolomic profile and AOA. We found that different cultivars and the ageing process significantly impacted most of the markers. On average, 27 markers were upregulated, 21 downregulated, and 26 remained unchanged or changed to a lesser degree. Correlation study revealed that fructosyl-arginine positively associates with AOA of BG (r = 0.8, p < 0.05 for ABTS). Moreover, fructosyl-arginine in BG correlates with protein content (r = 0.79, p < 0.05). Thus, crude protein content in FG may serve as a practical predictor of the AOA of BG under the tested conditions. This study presents a deeper understanding of tailoring the BG biological potential.
{"title":"Association between fresh garlic composition and black garlic antioxidant capacity","authors":"Jan Bedrníček , Kristýna Večeřová , Jan Tříska , Michał Świeca , Eva Petrášková , František Lorenc , Markéta Jarošová , Michal Oravec , Eliška Míková , Jana Klicnarová , Pavel Smetana","doi":"10.1016/j.foodchem.2026.148347","DOIUrl":"10.1016/j.foodchem.2026.148347","url":null,"abstract":"<div><div>Black garlic (BG) is a functional food derived from fresh garlic (FG) that has a significant antioxidant activity (AOA). Little is known about the influence of FG composition on the antioxidant properties of BG. Therefore, we used seven different FG cultivars to produce BG, and monitored changes in basic composition, metabolomic profile and AOA. We found that different cultivars and the ageing process significantly impacted most of the markers. On average, 27 markers were upregulated, 21 downregulated, and 26 remained unchanged or changed to a lesser degree. Correlation study revealed that fructosyl-arginine positively associates with AOA of BG (<em>r</em> = 0.8, <em>p</em> < 0.05 for ABTS). Moreover, fructosyl-arginine in BG correlates with protein content (<em>r</em> = 0.79, p < 0.05). Thus, crude protein content in FG may serve as a practical predictor of the AOA of BG under the tested conditions. This study presents a deeper understanding of tailoring the BG biological potential.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148347"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146138726","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-04-15Epub Date: 2026-02-09DOI: 10.1016/j.foodchem.2026.148374
Liying Yang , Jia Kong , Douxin Xiao , Ming Du , Alideertu Dong , Peng Yang
Microbial spoilage and excessive pesticide residues pose significant health risks in fresh fruits. This study introduces a concept of active elimination of pesticide residues and microbes on fruit by cellular respiration-stimulated ROS release. For this aim, the biocompatible Zn@metal-organic frameworks (Zn@MOFs) are constructed to autonomously produce reactive oxygen species without light activation, driven by ambient oxygen and moisture activated through fruit cellular respiration. The in situ produced ROS concurrently enhances broad-spectrum antimicrobial activity towards fungi and bacteria. With the help of pectin, the Zn@MOFs could form a uniform and robust protective layer on fruit, adsorb pesticides on the fruit surface, and significantly extend the freshness of non-climacteric fruits and climacteric fruits. Metabolomics analysis reveals that such active coating suppresses key ripening-associated metabolic pathways, including amino acid metabolism and ABC transporter activity. The coating offers a promising, innovative approach for developing next-generation active food packaging.
{"title":"Respiratory-responsive active elimination of microbe and pesticide residue on fruits","authors":"Liying Yang , Jia Kong , Douxin Xiao , Ming Du , Alideertu Dong , Peng Yang","doi":"10.1016/j.foodchem.2026.148374","DOIUrl":"10.1016/j.foodchem.2026.148374","url":null,"abstract":"<div><div>Microbial spoilage and excessive pesticide residues pose significant health risks in fresh fruits. This study introduces a concept of active elimination of pesticide residues and microbes on fruit by cellular respiration-stimulated ROS release. For this aim, the biocompatible Zn@metal-organic frameworks (Zn@MOFs) are constructed to autonomously produce reactive oxygen species without light activation, driven by ambient oxygen and moisture activated through fruit cellular respiration. The in situ produced ROS concurrently enhances broad-spectrum antimicrobial activity towards fungi and bacteria. With the help of pectin, the Zn@MOFs could form a uniform and robust protective layer on fruit, adsorb pesticides on the fruit surface, and significantly extend the freshness of non-climacteric fruits and climacteric fruits. Metabolomics analysis reveals that such active coating suppresses key ripening-associated metabolic pathways, including amino acid metabolism and ABC transporter activity. The coating offers a promising, innovative approach for developing next-generation active food packaging.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148374"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146146120","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-04-15Epub Date: 2026-02-04DOI: 10.1016/j.foodchem.2026.148318
Keju Li , Jiaqi Zhao , Ruowen Wang , Jingze Cao , Qiuning Wang , Quanquan Liu , Wenjie Yu , Xiali Guo , Jinwang Li , Fangjian Ning , Liping Luo
Bee-collected pollen (BCP) is a nearly complete food, but its hard wall limits the release of chemical compounds. We previously found that ultrasonication-assisted treatment of rape BCP with cellulase, pectinase, and Protamex™ protease (U-3ER) can effectively broke the pollen wall. However, the digestion of chemical compounds from wall-broken pollen remains unclear. This study evaluated the morphology, chemical composition, and anti-inflammatory effects of U-3ER. The results showed that the digested U-3ER was in the form of fragments with a particle size of 5.20 ± 0.65 μm. The bioaccessibility of phenolics and flavonoids reached 118.0% and 136.4%, respectively. Furthermore, 200 μg/mL of digested U-3ER significantly inhibited NO production and reduced TNF-α and IL-1β secretion, thus alleviating the inflammatory response. In conclusion, simulated digestion enhances the bioaccessibility of chemical compounds in U-3ER. These findings provide an important foundation for developing high-value-added pollen products.
{"title":"Bioaccessibility of phenolics and anti-inflammatory effects during in vitro simulated digestion of enzymatically broken bee-collected pollen","authors":"Keju Li , Jiaqi Zhao , Ruowen Wang , Jingze Cao , Qiuning Wang , Quanquan Liu , Wenjie Yu , Xiali Guo , Jinwang Li , Fangjian Ning , Liping Luo","doi":"10.1016/j.foodchem.2026.148318","DOIUrl":"10.1016/j.foodchem.2026.148318","url":null,"abstract":"<div><div>Bee-collected pollen (BCP) is a nearly complete food, but its hard wall limits the release of chemical compounds. We previously found that ultrasonication-assisted treatment of rape BCP with cellulase, pectinase, and Protamex™ protease (U-3ER) can effectively broke the pollen wall. However, the digestion of chemical compounds from wall-broken pollen remains unclear. This study evaluated the morphology, chemical composition, and anti-inflammatory effects of U-3ER. The results showed that the digested U-3ER was in the form of fragments with a particle size of 5.20 ± 0.65 μm. The bioaccessibility of phenolics and flavonoids reached 118.0% and 136.4%, respectively. Furthermore, 200 μg/mL of digested U-3ER significantly inhibited NO production and reduced TNF-α and IL-1β secretion, thus alleviating the inflammatory response. In conclusion, simulated digestion enhances the bioaccessibility of chemical compounds in U-3ER. These findings provide an important foundation for developing high-value-added pollen products.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148318"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146147366","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-04-15Epub Date: 2026-02-13DOI: 10.1016/j.foodchem.2026.148339
Mingjie Jia , Min Shi , Zefu Chen , Yihong Bao
This study prepared Maillard conjugates (GA-IMO, GI) using gelatin (GA) and isomaltooligosaccharide (IMO) to enhance the bioavailability of Lactobacillus plantarum JJBYG12 (JJBYG12) and plant extracts (MPL) and to achieve colon-targeted delivery. The results showed that when GA and IMO were heated for 180 min (GI180), the degree of grafting was the highest. CD and FTIR demonstrated that glycosylation had occurred, resulting in the formation of new covalent bonds and enhanced stability. Moreover, the ordered structure transformed into a disordered structure, which increased surface hydrophobicity. SEM showed that the structure of GI180 was dense and wrinkled. In vitro digestion showed that the release rates of JJBYG12, polysaccharides, polyphenols, and flavonoids in the intestinal of GI180 reached 86.99%, 85.58%, 82.86%, and 78.91%, respectively. FTIR showed that GI180 enhances its ability to resist adverse environments. Fluorescence imaging, SEM, and storage tests had also demonstrated that GI180 exhibits good protective and controlled release capabilities.
本研究利用明胶（GA）和低聚异麦芽糖（IMO）制备美拉德偶联物（GA-IMO， GI），以提高植物乳杆菌JJBYG12 （JJBYG12）和植物提取物（MPL）的生物利用度，实现结肠靶向给药。结果表明，GA和IMO加热180 min （GI180）时，接枝程度最高。CD和FTIR表明糖基化发生，形成新的共价键，增强了稳定性。此外，有序结构转变为无序结构，增加了表面疏水性。扫描电镜显示，GI180结构致密，皱褶状。体外消化结果表明，JJBYG12、多糖、多酚和黄酮类化合物在GI180肠道内的释放率分别为86.99%、85.58%、82.86%和78.91%。FTIR表明，GI180增强了其抵抗恶劣环境的能力。荧光成像、扫描电镜和储存试验也表明，GI180具有良好的保护和控制释放能力。
{"title":"Gelatin-Isomaltooligosaccharide conjugates for co-encapsulation of Lactobacillus plantarum JJBYG12 and plant extract: characterization, release characteristics, and storage stability","authors":"Mingjie Jia , Min Shi , Zefu Chen , Yihong Bao","doi":"10.1016/j.foodchem.2026.148339","DOIUrl":"10.1016/j.foodchem.2026.148339","url":null,"abstract":"<div><div>This study prepared Maillard conjugates (GA-IMO, GI) using gelatin (GA) and isomaltooligosaccharide (IMO) to enhance the bioavailability of <em>Lactobacillus plantarum</em> JJBYG12 (JJBYG12) and plant extracts (MPL) and to achieve colon-targeted delivery. The results showed that when GA and IMO were heated for 180 min (GI180), the degree of grafting was the highest. CD and FTIR demonstrated that glycosylation had occurred, resulting in the formation of new covalent bonds and enhanced stability. Moreover, the ordered structure transformed into a disordered structure, which increased surface hydrophobicity. SEM showed that the structure of GI180 was dense and wrinkled. In vitro digestion showed that the release rates of JJBYG12, polysaccharides, polyphenols, and flavonoids in the intestinal of GI180 reached 86.99%, 85.58%, 82.86%, and 78.91%, respectively. FTIR showed that GI180 enhances its ability to resist adverse environments. Fluorescence imaging, SEM, and storage tests had also demonstrated that GI180 exhibits good protective and controlled release capabilities.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148339"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146169741","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-04-15Epub Date: 2026-02-11DOI: 10.1016/j.foodchem.2026.148340
Xiaofang Wang , Xueqian Xu , Fei Gao , Tong Wang , Shan Gao , Weining Wang , Dianyu Yu
This study aimed to enhance the interfacial stability and structural integrity of rice bran oil body (RBOB). The OB microgel emulsions (OBME) and oleogels (RBOG) were prepared by microgelifying composite polysaccharides of xanthan gum (Xan) and sodium alginate (SA) at different concentrations. The results showed that OBME exhibited optimal performance at a composite polysaccharide concentration of 1.5%. The binding of polysaccharides to RBOB surface proteins promoted the densification of the interfacial layer, reduced droplet size to 342 nm, and enhanced interfacial dynamics. The in vitro digestion results indicated that the free fatty acid (FFA) release rate of this sample was the lowest (17.789%), and the Korsmeyer-Peppas model had the best fit. Meanwhile, when the polysaccharide concentration was 1.5%, RBOG reduced lipid leakage and enhanced thermal stability by forming a cross-linked three-dimensional polysaccharide network. This work provides theoretical support for the further applications of OB oleogels in the food industry.
{"title":"Enhancing the stability of rice bran oil body microgel emulsions through composite polysaccharides: microstructure, interfacial adsorption kinetics, and in vitro digestive stability","authors":"Xiaofang Wang , Xueqian Xu , Fei Gao , Tong Wang , Shan Gao , Weining Wang , Dianyu Yu","doi":"10.1016/j.foodchem.2026.148340","DOIUrl":"10.1016/j.foodchem.2026.148340","url":null,"abstract":"<div><div>This study aimed to enhance the interfacial stability and structural integrity of rice bran oil body (RBOB). The OB microgel emulsions (OBME) and oleogels (RBOG) were prepared by microgelifying composite polysaccharides of xanthan gum (Xan) and sodium alginate (SA) at different concentrations. The results showed that OBME exhibited optimal performance at a composite polysaccharide concentration of 1.5%. The binding of polysaccharides to RBOB surface proteins promoted the densification of the interfacial layer, reduced droplet size to 342 nm, and enhanced interfacial dynamics. The in vitro digestion results indicated that the free fatty acid (FFA) release rate of this sample was the lowest (17.789%), and the Korsmeyer-Peppas model had the best fit. Meanwhile, when the polysaccharide concentration was 1.5%, RBOG reduced lipid leakage and enhanced thermal stability by forming a cross-linked three-dimensional polysaccharide network. This work provides theoretical support for the further applications of OB oleogels in the food industry.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148340"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146160668","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-04-15Epub Date: 2026-02-05DOI: 10.1016/j.foodchem.2026.148272
Qiulan Li , Jiahe Dai , Yaling Yang , Linqian Hou , Hong Li
In this study, an “off” signal chemiluminescence (CL) sensor was designed for the detection of glyphosate (Gly) based on Cu-CDs/ABEI@Ag as CL enhancers. Copper-doped carbon dots (Cu-CDs) was synthesized through a sample microwave digestion approach, and AgNO3 was reduced to silver nanoparticles (AgNPs) utilizing N-(4-aminobutyl)-N-ethylisoluminol (ABEI) and prepared Cu-CDs as mild reducing agents. The Cu-CDs and AgNPs demonstrated peroxidase (POD)-like properties, facilitating the breakdown of H2O2 into reactive oxygen species (ROS) such as ∙OH, ∙O2−, and 1O2 to generate CL signal. By integrating ABEI into the catalyst system, the CL reagent became concentrated within the catalyst structure, minimizing the spatial separation between the catalyst and ABEI, thus amplifying the CL response. Notably, Gly can inhibit POD-like activity by interaction between Cu-CDs/ABEI@Ag and Gly, thus decrease the CL intensities produced from oxidation of ABEI. Based on this highly sensitive “off” response in CL, a CL nano-sensor was developed for Gly detection, achieving a detection limit of 3.87 μg/L. Furthermore, satisfactory spiked recovery rates (95.86–111.13%) were obtained in coffee samples, highlighting the sensor's promising applicability for on-site Gly monitoring.
{"title":"Cu-CDs/ABEI@Ag with peroxidase-like catalytic activity for chemiluminescence sensing of glyphosate residues in coffee","authors":"Qiulan Li , Jiahe Dai , Yaling Yang , Linqian Hou , Hong Li","doi":"10.1016/j.foodchem.2026.148272","DOIUrl":"10.1016/j.foodchem.2026.148272","url":null,"abstract":"<div><div>In this study, an “off” signal chemiluminescence (CL) sensor was designed for the detection of glyphosate (Gly) based on Cu-CDs/ABEI@Ag as CL enhancers. Copper-doped carbon dots (Cu-CDs) was synthesized through a sample microwave digestion approach, and AgNO<sub>3</sub> was reduced to silver nanoparticles (AgNPs) utilizing N-(4-aminobutyl)-N-ethylisoluminol (ABEI) and prepared Cu-CDs as mild reducing agents. The Cu-CDs and AgNPs demonstrated peroxidase (POD)-like properties, facilitating the breakdown of H<sub>2</sub>O<sub>2</sub> into reactive oxygen species (ROS) such as ∙OH, ∙O<sub>2</sub><sup>−</sup>, and <sup>1</sup>O<sub>2</sub> to generate CL signal. By integrating ABEI into the catalyst system, the CL reagent became concentrated within the catalyst structure, minimizing the spatial separation between the catalyst and ABEI, thus amplifying the CL response. Notably, Gly can inhibit POD-like activity by interaction between Cu-CDs/ABEI@Ag and Gly, thus decrease the CL intensities produced from oxidation of ABEI. Based on this highly sensitive “off” response in CL, a CL nano-sensor was developed for Gly detection, achieving a detection limit of 3.87 μg/L. Furthermore, satisfactory spiked recovery rates (95.86–111.13%) were obtained in coffee samples, highlighting the sensor's promising applicability for on-site Gly monitoring.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148272"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146129454","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-04-15Epub Date: 2026-02-06DOI: 10.1016/j.foodchem.2026.148299
Sulaiman Ahmed , Gan Hu , Zahra Batool
Owing to their remarkable emulsifying ability, structural versatility, and biocompatibility, proteins become promising wall materials for the microencapsulation of diverse bioactive compounds and micronutrients. This review provided a comprehensive overview of protein-based microencapsulation, emphasizing the types of proteins, both animal-derived (whey, casein, gelatin, and egg albumin) and plant-derived (zein, soy, pea, and legume) and their complexes due to their amphiphilic and self-assembling characteristics. Meanwhile, various encapsulation techniques, including spray drying, complex coacervation, ionic gelation, electrospraying, electrospinning, and ultrasonication, are discussed concerning their influence on microcapsule structure, stability, and release behavior. Moreover, critical parameters such as protein physicochemical properties, hydrophobic interactions, thiol crosslinking, protein-polysaccharide composites, emulsion stability, and core-to-wall ratios are also analyzed critically. Additionally, the review also highlighted the applications of protein-based microcapsules in food stabilization, antimicrobial and probiotic delivery, and nutrient fortification, and finally concluded with future perspectives on improving their stability, controllability, and multifunctionality for broader industrial applications.
{"title":"Advances in protein based microencapsulation: from encapsulation materials to functional applications and future prospects","authors":"Sulaiman Ahmed , Gan Hu , Zahra Batool","doi":"10.1016/j.foodchem.2026.148299","DOIUrl":"10.1016/j.foodchem.2026.148299","url":null,"abstract":"<div><div>Owing to their remarkable emulsifying ability, structural versatility, and biocompatibility, proteins become promising wall materials for the microencapsulation of diverse bioactive compounds and micronutrients. This review provided a comprehensive overview of protein-based microencapsulation, emphasizing the types of proteins, both animal-derived (whey, casein, gelatin, and egg albumin) and plant-derived (zein, soy, pea, and legume) and their complexes due to their amphiphilic and self-assembling characteristics. Meanwhile, various encapsulation techniques, including spray drying, complex coacervation, ionic gelation, electrospraying, electrospinning, and ultrasonication, are discussed concerning their influence on microcapsule structure, stability, and release behavior. Moreover, critical parameters such as protein physicochemical properties, hydrophobic interactions, thiol crosslinking, protein-polysaccharide composites, emulsion stability, and core-to-wall ratios are also analyzed critically. Additionally, the review also highlighted the applications of protein-based microcapsules in food stabilization, antimicrobial and probiotic delivery, and nutrient fortification, and finally concluded with future perspectives on improving their stability, controllability, and multifunctionality for broader industrial applications.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148299"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146135075","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-04-15Epub Date: 2026-02-16DOI: 10.1016/j.foodchem.2026.148449
Xin Zhang , Boyan Zhao , Ying Liang , Andi Febrisiantosa , Qian Li , Bin Zhang , Soojin Jun , Yanfu He , Longteng Zhang , Jun Cao , Chuan Li
This study investigated the effects of plasma-activated water (PAW) combined with vacuum packaging on protein oxidation and degradation in chill-stored golden pompano (Trachinotus ovatus) fillets using data-independent acquisition quantitative proteomics. Findings indicated that PAW treatment significantly delayed myofibrillar protein oxidation, as evidenced by a 34.94% reduction in carbonyl content over 18 days and the preservation of total and reactive sulfhydryls. Additionally, PAW reduced protein degradation, reflected by decreased myofibrillar fragmentation index, total volatile basic nitrogen, trichloroacetic acid - soluble peptides, and reduced activities of cathepsins B/D/L and preserved Ca2+-ATPase activity. PAW exerted regulatory effects on key metabolic pathways including carboxylic acid metabolism and cytoskeleton maintenance. Thirty-six differential proteins linked to protein quality indicators were identified by proteomics. Overall, PAW combined with vacuum packaging inhibits structural protein hydrolysis and oxidation, providing a theoretical basis for its application in fish preservation.
{"title":"Oxidative profile and degradation patterns of plasma-activated water-treated golden pompano (Trachinotus ovatus) during chilled storage: Insights based on data independent acquisition (DIA) quantitative proteomics","authors":"Xin Zhang , Boyan Zhao , Ying Liang , Andi Febrisiantosa , Qian Li , Bin Zhang , Soojin Jun , Yanfu He , Longteng Zhang , Jun Cao , Chuan Li","doi":"10.1016/j.foodchem.2026.148449","DOIUrl":"10.1016/j.foodchem.2026.148449","url":null,"abstract":"<div><div>This study investigated the effects of plasma-activated water (PAW) combined with vacuum packaging on protein oxidation and degradation in chill-stored golden pompano (<em>Trachinotus ovatus</em>) fillets using data-independent acquisition quantitative proteomics. Findings indicated that PAW treatment significantly delayed myofibrillar protein oxidation, as evidenced by a 34.94% reduction in carbonyl content over 18 days and the preservation of total and reactive sulfhydryls. Additionally, PAW reduced protein degradation, reflected by decreased myofibrillar fragmentation index, total volatile basic nitrogen, trichloroacetic acid - soluble peptides, and reduced activities of cathepsins B/D/L and preserved Ca<sup>2+</sup>-ATPase activity. PAW exerted regulatory effects on key metabolic pathways including carboxylic acid metabolism and cytoskeleton maintenance. Thirty-six differential proteins linked to protein quality indicators were identified by proteomics. Overall, PAW combined with vacuum packaging inhibits structural protein hydrolysis and oxidation, providing a theoretical basis for its application in fish preservation.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148449"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146205494","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-04-15Epub Date: 2026-02-16DOI: 10.1016/j.foodchem.2026.148450
Chengcheng Wang , Ling Zhu , Hui Zhang
Plant proteins often exhibit functional limitations in replacing dairy proteins in ice cream. The structural and functional properties of peanut protein (PPr) modified by combined pH-shift, ultrasonication, and homogenization (P + U + M) and its application in ice cream were evaluated. The results indicated that the β-sheet content was significantly decreased, while surface hydrophobicity and free sulfhydryl groups were increased. Solubility (95%), emulsifying activity (16%), and foaming capacity (317%) were enhanced. In the corresponding ice cream (PUMI), the emulsion particle size and interfacial protein content were significantly reduced. A uniform and dense fat network was formed through partial coalescence, yielding an overrun of 86.67% and a melting rate of only 20.46%, which was comparable to skimmed milk powder ice cream (SMP). This study demonstrates that combined physical modification effectively enhances PPr functionality, enabling its successful application as a dairy protein alternative in high-quality plant-based ice cream.
在冰淇淋中，植物蛋白代替乳制品蛋白的功能常常受到限制。对ph移位、超声和均质联合修饰的花生蛋白（PPr） （P + U + M）的结构和功能特性及其在冰淇淋中的应用进行了评价。结果表明，β-片含量显著降低，表面疏水性和游离巯基增加。溶解度（95%）、乳化活性（16%）和起泡能力（317%）均有所提高。在相应的冰淇淋（PUMI）中，乳剂粒径和界面蛋白含量显著降低。通过部分聚结形成均匀致密的脂肪网络，超支率为86.67%，熔化率仅为20.46%，与脱脂奶粉冰淇淋（SMP）相当。该研究表明，结合物理改性有效地增强了PPr的功能，使其成功应用于高品质植物性冰淇淋中作为乳制品蛋白的替代品。
{"title":"Combined physical modification of peanut protein: Impact on emulsion stability, fat crystal network, and textural properties of ice cream","authors":"Chengcheng Wang , Ling Zhu , Hui Zhang","doi":"10.1016/j.foodchem.2026.148450","DOIUrl":"10.1016/j.foodchem.2026.148450","url":null,"abstract":"<div><div>Plant proteins often exhibit functional limitations in replacing dairy proteins in ice cream. The structural and functional properties of peanut protein (PPr) modified by combined pH-shift, ultrasonication, and homogenization (P + U + M) and its application in ice cream were evaluated. The results indicated that the β-sheet content was significantly decreased, while surface hydrophobicity and free sulfhydryl groups were increased. Solubility (95%), emulsifying activity (16%), and foaming capacity (317%) were enhanced. In the corresponding ice cream (PUMI), the emulsion particle size and interfacial protein content were significantly reduced. A uniform and dense fat network was formed through partial coalescence, yielding an overrun of 86.67% and a melting rate of only 20.46%, which was comparable to skimmed milk powder ice cream (SMP). This study demonstrates that combined physical modification effectively enhances PPr functionality, enabling its successful application as a dairy protein alternative in high-quality plant-based ice cream.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148450"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146209851","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-04-15Epub Date: 2026-02-15DOI: 10.1016/j.foodchem.2026.148437
Weiwei Wu , Yanming Tuo , Zhihui Wang , Na Chen , Yuxue Jiang , Chuanjiu Wu , Yongquan Xu , Wen Zeng , Weijiang Sun
Tea flowers and seeds, non-leaf organs of Camellia sinensis, are often discarded, leading to inefficient resource utilization. This study evaluated the potential of tea flowers and seeds by preparing white teas from fresh leaves (WT), flowers (WTF), and seeds (WTS) of Camellia sinensis cv. Fuding Dabaicha. Sensory evaluation, targeted metabolomics, and molecular simulations were used to investigate taste components and their impact on pleasantness. WTF exhibited the highest pleasantness score (6.60), followed by WTS (6.36) and WT (6.10). Four sugars—d-fructose, glucose, D-galactose, and D-xylose—synergistically enhanced pleasantness, with a dose-dependent increase, especially d-fructose. Molecular simulations showed these sugars formed a stable binding network with the CHRM1 receptor (−60.04 kcal/mol), with d-fructose as the key contributor. Alanine scanning identified ARG123 as a critical binding residue. This study provides support for the high-value utilization of tea flowers and seeds and offers insights into enhancing the pleasantness of tea beverages.
{"title":"Comprehensive analysis of taste variations and pleasantness components in white tea from different organs of Camellia sinensis cv. Fuding Dabaicha","authors":"Weiwei Wu , Yanming Tuo , Zhihui Wang , Na Chen , Yuxue Jiang , Chuanjiu Wu , Yongquan Xu , Wen Zeng , Weijiang Sun","doi":"10.1016/j.foodchem.2026.148437","DOIUrl":"10.1016/j.foodchem.2026.148437","url":null,"abstract":"<div><div>Tea flowers and seeds, non-leaf organs of <em>Camellia sinensis</em>, are often discarded, leading to inefficient resource utilization. This study evaluated the potential of tea flowers and seeds by preparing white teas from fresh leaves (WT), flowers (WTF), and seeds (WTS) of <em>Camellia sinensis</em> cv. Fuding Dabaicha. Sensory evaluation, targeted metabolomics, and molecular simulations were used to investigate taste components and their impact on pleasantness. WTF exhibited the highest pleasantness score (6.60), followed by WTS (6.36) and WT (6.10). Four sugars—<span>d</span>-fructose, glucose, D-galactose, and D-xylose—synergistically enhanced pleasantness, with a dose-dependent increase, especially <span>d</span>-fructose. Molecular simulations showed these sugars formed a stable binding network with the CHRM1 receptor (−60.04 kcal/mol), with <span>d</span>-fructose as the key contributor. Alanine scanning identified ARG123 as a critical binding residue. This study provides support for the high-value utilization of tea flowers and seeds and offers insights into enhancing the pleasantness of tea beverages.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148437"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146211772","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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