Pub Date : 2025-12-13DOI: 10.1016/j.foodchem.2025.147569
Xuefang Zhao, Longxiang Liu, Akumawah Kyen Marie-Colette, Nan Hao, Shuai Peng, Jing Wang
{"title":"Effects of exogenous proline on malolactic fermentation by Oenococcus oeni and on volatiles, phenols, and antioxidant properties of Cabernet Sauvignon wine","authors":"Xuefang Zhao, Longxiang Liu, Akumawah Kyen Marie-Colette, Nan Hao, Shuai Peng, Jing Wang","doi":"10.1016/j.foodchem.2025.147569","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.147569","url":null,"abstract":"","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"10 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145731968","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 : 2025-12-13DOI: 10.1016/j.foodchem.2025.147572
Jia Zhang, Xiaojing Liu, Jiefang Zhou, Bin Du, Jun Li, Fengmei Zhu
With the increasing global attention to food safety, metal organic frameworks (MOFs) have become potential materials in the food industry due to their high specific surface area (typically>1000m2/g). Their value in encapsulating natural actives is recognized, but how synthesis/structure affects food system performance remains unclear, limiting application. This study hypothesizes solvothermal, diffusion and ionothermal synthesized MOFs can encapsulate actives to extend shelf life, enhance nutrition and antibacterial properties. According to existing research, we analyzed the application of MOF-based food systems and evaluated its preservation, antioxidant, and antibacterial properties. We have come to some conclusions: solvothermal MOFs exhibit the highest encapsulation efficiency (curcumin 92 %, 14–21 days release in aqueous matrices); Customized MOFs enable efficient encapsulation release, extending food shelf life by 30 %–50 %. The research results are within the scope of inclusion in the Journal of Food Chemistry.
{"title":"Full title:Metal-organic frameworks (MOFs) for encapsulation of natural active substances in food applications: a review","authors":"Jia Zhang, Xiaojing Liu, Jiefang Zhou, Bin Du, Jun Li, Fengmei Zhu","doi":"10.1016/j.foodchem.2025.147572","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.147572","url":null,"abstract":"With the increasing global attention to food safety, metal organic frameworks (MOFs) have become potential materials in the food industry due to their high specific surface area (typically>1000m<sup>2</sup>/g). Their value in encapsulating natural actives is recognized, but how synthesis/structure affects food system performance remains unclear, limiting application. This study hypothesizes solvothermal, diffusion and ionothermal synthesized MOFs can encapsulate actives to extend shelf life, enhance nutrition and antibacterial properties. According to existing research, we analyzed the application of MOF-based food systems and evaluated its preservation, antioxidant, and antibacterial properties. We have come to some conclusions: solvothermal MOFs exhibit the highest encapsulation efficiency (curcumin 92 %, 14–21 days release in aqueous matrices); Customized MOFs enable efficient encapsulation release, extending food shelf life by 30 %–50 %. The research results are within the scope of inclusion in the Journal of Food Chemistry.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"125 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145732147","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 : 2025-12-13DOI: 10.1016/j.foodchem.2025.147571
Petra Terpinc, Matthias Schreiner, Helena Abramovič
{"title":"Kinetic and thermodynamic evaluation of the oxidative stability of camelina oil and its blends with olive oil using the Rancimat test","authors":"Petra Terpinc, Matthias Schreiner, Helena Abramovič","doi":"10.1016/j.foodchem.2025.147571","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.147571","url":null,"abstract":"","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"149 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145731970","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}
Ensuring food quality while minimizing spoilage requires development of functional food packaging that combines extended shelf life with visual freshness monitoring. Here, a Zn–soy protein isolate artificial nanoenzyme (ZnSP ANM) was fabricated via metal ion–mediated self-assembly, exhibiting multienzyme antioxidant activity and good biosafety. Compared with chitosan film (CS), incorporation of purple carrot anthocyanin (PCA) and ZnSP ANM (ZnSP0.6-PCA-C) increased water contact angle to 109.36°, increased tensile strength by 0.23 times and reduced water vapor permeability by 0.28 times. ZnSP0.6-PCA-C displayed favorable biodegradability and the ability to modulate soil microbial communities. ZnSP ANM and PCA synergistically enhanced antimicrobial performance of films, extending the shelf life of blueberries while enabling colorimetric indication of beef freshness (blue to yellow) and prolonging beef shelf life by 2 days at both 25 °C and 4 °C. This study highlights the catalytic and preservative potential of ZnSP ANM, advancing the development of functional packaging.
{"title":"Development of chitosan-based smart active films incorporating soy protein isolate-derived metal nanoenzymes and purple carrot extract for blueberry preservation and beef freshness monitoring","authors":"Tiantian Liu, Jiayi Xue, Ruoran Qin, Longwei Jiang","doi":"10.1016/j.foodchem.2025.147559","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.147559","url":null,"abstract":"Ensuring food quality while minimizing spoilage requires development of functional food packaging that combines extended shelf life with visual freshness monitoring. Here, a Zn–soy protein isolate artificial nanoenzyme (ZnSP ANM) was fabricated via metal ion–mediated self-assembly, exhibiting multienzyme antioxidant activity and good biosafety. Compared with chitosan film (CS), incorporation of purple carrot anthocyanin (PCA) and ZnSP ANM (ZnSP<sup>0.6</sup>-PCA-C) increased water contact angle to 109.36°, increased tensile strength by 0.23 times and reduced water vapor permeability by 0.28 times. ZnSP<sup>0.6</sup>-PCA-C displayed favorable biodegradability and the ability to modulate soil microbial communities. ZnSP ANM and PCA synergistically enhanced antimicrobial performance of films, extending the shelf life of blueberries while enabling colorimetric indication of beef freshness (blue to yellow) and prolonging beef shelf life by 2 days at both 25 °C and 4 °C. This study highlights the catalytic and preservative potential of ZnSP ANM, advancing the development of functional packaging.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"75 1","pages":"147559"},"PeriodicalIF":8.8,"publicationDate":"2025-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145732627","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 : 2025-12-13DOI: 10.1016/j.foodchem.2025.147554
Paula Calvo López-Dávalos, Teresa Requena, M. Ángeles Pozo-Bayón, Carolina Muñoz-González
{"title":"In vivo metabolism of fruity carboxylic esters in the human oral cavity is partly driven by microbial enzymes","authors":"Paula Calvo López-Dávalos, Teresa Requena, M. Ángeles Pozo-Bayón, Carolina Muñoz-González","doi":"10.1016/j.foodchem.2025.147554","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.147554","url":null,"abstract":"","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"130 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145732172","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 : 2025-12-12DOI: 10.1016/j.foodchem.2025.147468
Rebecca Graham, Ally Motta de Matos, Tim Parr, John M. Brameld
{"title":"Evaluating quality of novel alternative protein sources (microbial and insect proteins) using the INFOGEST in vitro digestion model","authors":"Rebecca Graham, Ally Motta de Matos, Tim Parr, John M. Brameld","doi":"10.1016/j.foodchem.2025.147468","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.147468","url":null,"abstract":"","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"776 1","pages":"147468"},"PeriodicalIF":8.8,"publicationDate":"2025-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145732177","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 : 2025-12-12DOI: 10.1016/j.foodchem.2025.147553
Kai Hu, Bijun Xie, Yuqing Duan, Dongyan Chen
{"title":"Effect of high pressure homogenization combined with exogenous pectinase on in vitro carotenoid bioaccessibility of mango juice: the role of pectin concentration and structure","authors":"Kai Hu, Bijun Xie, Yuqing Duan, Dongyan Chen","doi":"10.1016/j.foodchem.2025.147553","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.147553","url":null,"abstract":"","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"167 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145732179","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 : 2025-12-12DOI: 10.1016/j.foodchem.2025.147461
Cunchao Zhao, Weiqian Wang, Fanrui Li, Jun Sheng, Rui He, Lijun You, Yang Tian
This study compared six extraction techniques, hot water, acid-assised, ultrasound-assisted, microwave-assisted, UV/H₂O₂-assisted, and enzyme-assisted on the structural, antioxidant, and emulsifying properties of Dendrobium officinale polysaccharides (DOPs). Molecular weights ranged from 1155.239 kDa (DOPs-hwe) to 3.139 kDa (DOPs-ee). DOPs-hwe showed the highest uronic acid content (4.52 %) and excellent emulsifying ability (89.2 % activity, 81.5 % stability). In contrast, DOPs-ae and DOPs-ee exhibited stronger antioxidant activity, with DPPH scavenging rates of 52.36 % and 58.05 % (15 mg/mL), linked to lower molecular weights and higher carboxyl group contents (0.58–0.66 mmol/g). FTIR and Congo red analyses confirmed differences in triple-helix conformations. SEM imaging revealed morphological diversity, from dense (DOPs-hwe) to porous (DOPs-ee). Monosaccharide composition varied across extraction methods. Emulsifying performance was mainly influenced by hydrophobic and steric interactions. These findings provide a useful reference for selecting suitable extraction approaches to tailor DOP functionality for specific applications in food, cosmetic, and pharmaceutical industries.
{"title":"Antioxidant activity and emulsifying properties of Dendrobium officinale polysaccharides with distinct structural characteristics","authors":"Cunchao Zhao, Weiqian Wang, Fanrui Li, Jun Sheng, Rui He, Lijun You, Yang Tian","doi":"10.1016/j.foodchem.2025.147461","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.147461","url":null,"abstract":"This study compared six extraction techniques, hot water, acid-assised, ultrasound-assisted, microwave-assisted, UV/H₂O₂-assisted, and enzyme-assisted on the structural, antioxidant, and emulsifying properties of <em>Dendrobium officinale</em> polysaccharides (DOPs). Molecular weights ranged from 1155.239 kDa (DOPs-hwe) to 3.139 kDa (DOPs-ee). DOPs-hwe showed the highest uronic acid content (4.52 %) and excellent emulsifying ability (89.2 % activity, 81.5 % stability). In contrast, DOPs-ae and DOPs-ee exhibited stronger antioxidant activity, with DPPH scavenging rates of 52.36 % and 58.05 % (15 mg/mL), linked to lower molecular weights and higher carboxyl group contents (0.58–0.66 mmol/g). FTIR and Congo red analyses confirmed differences in triple-helix conformations. SEM imaging revealed morphological diversity, from dense (DOPs-hwe) to porous (DOPs-ee). Monosaccharide composition varied across extraction methods. Emulsifying performance was mainly influenced by hydrophobic and steric interactions. These findings provide a useful reference for selecting suitable extraction approaches to tailor DOP functionality for specific applications in food, cosmetic, and pharmaceutical industries.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"148 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145732168","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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