Highly sensitive and portable pesticide residues detection are indispensable for safeguarding food safety and environmental health. Herein, we introduce a one-step vacuum filtration strategy for the scalable production of cobalt-based conjugated coordination polymers (CoCCPs) electrode arrays, utilizing carboxylated single-walled carbon nanotubes (c-SWNTs) as bonding bridges (CoCCPs@c-SWNTs). Due to their abundant active sites and high conductivity, the CoCCPs@c-SWNTs arrays exhibit superior electrochemical performance (e.g., active area, charge transfer capacity, adsorbed charge, etc.) and enhanced electrocatalytic activity for carbendazim (CBZ). Benefiting from the homogeneous and twining interface, the CoCCPs@c-SWNTs arrays also demonstrate good repeatability, reproducibility, and stability (relative standard deviations <5 %). The CoCCPs@c-SWNTs sensor, with a linear range of 0.01–4.0 μM and a detection limit of 1.9 nM, has been successfully employed in tea and strawberry samples. Overall, this novel sensor holds great potential for application in rapid on-site detection of pesticide residues.
{"title":"Scalable one-step fabrication of integrated electrode arrays for highly sensitive and portable Carbendazim detection","authors":"Lingbo Liu, Keni Zeng, Fang Chen, Fei Li, Junxing Hao, Kangbing Wu","doi":"10.1016/j.foodchem.2025.142906","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142906","url":null,"abstract":"Highly sensitive and portable pesticide residues detection are indispensable for safeguarding food safety and environmental health. Herein, we introduce a one-step vacuum filtration strategy for the scalable production of cobalt-based conjugated coordination polymers (CoCCPs) electrode arrays, utilizing carboxylated single-walled carbon nanotubes (c-SWNTs) as bonding bridges (CoCCPs@c-SWNTs). Due to their abundant active sites and high conductivity, the CoCCPs@c-SWNTs arrays exhibit superior electrochemical performance (e.g., active area, charge transfer capacity, adsorbed charge, etc.) and enhanced electrocatalytic activity for carbendazim (CBZ). Benefiting from the homogeneous and twining interface, the CoCCPs@c-SWNTs arrays also demonstrate good repeatability, reproducibility, and stability (relative standard deviations <5 %). The CoCCPs@c-SWNTs sensor, with a linear range of 0.01–4.0 μM and a detection limit of 1.9 nM, has been successfully employed in tea and strawberry samples. Overall, this novel sensor holds great potential for application in rapid on-site detection of pesticide residues.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"45 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142987843","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}
Carbon dots (CDs), one type of zero-dimensional carbon nanomaterial, showed extensive application in food analysis. Herein, CDs as fluorometry and colorimetry probes were developed to determine peroxydisulfate (PDS) and phosphate ion (Pi) in food samples. CDs were developed with one-pot hydrothermal process from 5-amino salicylic acid and o/m-phenylenediamine named o/m-CDs. O-CDs and m-CDs showed bright green fluorescence with quantum yield at 5.73 % and 6.40 %, which was quenched by PDS and Pi. Fluorometry was based on fluorescence quenching with LOD at 0.16 nM (PDS) and 5.2 nM (Pi). The colorimetry was based on color change of CDs from colorless to brown and indigo blue with LOD at 2.4 (PDS) and 21.1 μM (Pi). Interestingly, for both channels there was no interfering of each other. For portable detection, a wechat mini program of smart phone was employed to calculate the color change. Furthermore, the systems were potential for application in food safety analysis.
{"title":"Novel carbon dots from phenylenediamine for simultaneous detection of peroxydisulfate and phosphate with a smart phone by dual-channel of fluorometry and colorimetry","authors":"Dou Yang, Tong Shao, Likai Zhang, Xiaoshuang Wang, Qiaoli Yue","doi":"10.1016/j.foodchem.2025.142905","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142905","url":null,"abstract":"Carbon dots (CDs), one type of zero-dimensional carbon nanomaterial, showed extensive application in food analysis. Herein, CDs as fluorometry and colorimetry probes were developed to determine peroxydisulfate (PDS) and phosphate ion (Pi) in food samples. CDs were developed with one-pot hydrothermal process from 5-amino salicylic acid and o/<em>m</em>-phenylenediamine named o/m-CDs. O-CDs and m-CDs showed bright green fluorescence with quantum yield at 5.73 % and 6.40 %, which was quenched by PDS and Pi. Fluorometry was based on fluorescence quenching with LOD at 0.16 nM (PDS) and 5.2 nM (Pi). The colorimetry was based on color change of CDs from colorless to brown and indigo blue with LOD at 2.4 (PDS) and 21.1 μM (Pi). Interestingly, for both channels there was no interfering of each other. For portable detection, a wechat mini program of smart phone was employed to calculate the color change. Furthermore, the systems were potential for application in food safety analysis.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"44 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142988442","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}
In this study, a pyrolysis-gas chromatography/mass spectrometry method was established to quantify microplastics (MPs) released from plastic food containers during rinsing and migration. The inner surface of actual samples was rinsed with deionized water, and the MPs in rinse water were collected through a glass fiber membrane with pore size of 1 μm. Subsequently, thoroughly cleaned polypropylene (PP) food packaging containers were selected for migration tests under different simulants, migration temperatures, and migration times. It was found that MPs corresponding to the materials of product manufacture were detected in all collected containers during rinsing. By migration tests, the results showed that high-fat foods, high/low temperature (5 °C), and long exposure periods can promote the release of MPs. It was also proved that the migration of MPs from plastic food containers was one of the important sources for human exposure to MPs. The obtained results can provide evidence for the safety risk assessment of plastic food containers.
{"title":"Quantification of microplastics released from plastic food containers during rinsing and migration by pyrolysis-gas chromatography/mass spectrometry","authors":"Zhongping Huang, Junhao Zhang, Baoquan Pan, Yilei Fan, Shiyun Xu, Huijun Liu, Keke Wang","doi":"10.1016/j.foodchem.2025.142934","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142934","url":null,"abstract":"In this study, a pyrolysis-gas chromatography/mass spectrometry method was established to quantify microplastics (MPs) released from plastic food containers during rinsing and migration. The inner surface of actual samples was rinsed with deionized water, and the MPs in rinse water were collected through a glass fiber membrane with pore size of 1 μm. Subsequently, thoroughly cleaned polypropylene (PP) food packaging containers were selected for migration tests under different simulants, migration temperatures, and migration times. It was found that MPs corresponding to the materials of product manufacture were detected in all collected containers during rinsing. By migration tests, the results showed that high-fat foods, high/low temperature (5 °C), and long exposure periods can promote the release of MPs. It was also proved that the migration of MPs from plastic food containers was one of the important sources for human exposure to MPs. The obtained results can provide evidence for the safety risk assessment of plastic food containers.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"29 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142987841","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 : 2025-01-17DOI: 10.1016/j.foodchem.2025.142849
Xiaoran Chu, Pengfei Du, Weiting Wang, Hongjun He, Peng Hu, Yaobo Liu, Min Li, Wenxiang Jiang, A.M. Abd El-Aty
L-Cysteine (L-Cys) serves as both an inhibitor of the carcinogen 1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and an enhancer of food flavor, supporting efforts to improve food safety and quality. Using a glucose/phenylalanine/creatinine model system, this study assessed the effects of varying L-Cys concentrations on PhIP inhibition and pyrazine flavor enhancement through UPLC–MS/MS and GC–MS analyses. The optimal PhIP reduction (82.8 %–83.1 %) was achieved with 20 mg and 100 mg of L-Cys, whereas the pyrazine enhancement peaked with 200 mg and 100 mg of L-Cys (50.54 %–99.16 % and 37.83 %–98.82 %, respectively). A partial least squares regression (PLS) model demonstrated strong predictive accuracy (R2c and R2p > 0.73), providing a robust framework for regulating PhIP and pyrazine levels. This study offers a theoretical basis for advancing food safety and flavor quality, contributing to the development of safer and more enjoyable food products while addressing health and sustainability considerations.
{"title":"L-cysteine modulates the Maillard reaction: Impacts on PhIP and pyrazine formation","authors":"Xiaoran Chu, Pengfei Du, Weiting Wang, Hongjun He, Peng Hu, Yaobo Liu, Min Li, Wenxiang Jiang, A.M. Abd El-Aty","doi":"10.1016/j.foodchem.2025.142849","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142849","url":null,"abstract":"L-Cysteine (L-Cys) serves as both an inhibitor of the carcinogen 1-methyl-6-phenylimidazo[4,5-<em>b</em>]pyridine (PhIP) and an enhancer of food flavor, supporting efforts to improve food safety and quality. Using a glucose/phenylalanine/creatinine model system, this study assessed the effects of varying L-Cys concentrations on PhIP inhibition and pyrazine flavor enhancement through UPLC–MS/MS and GC–MS analyses. The optimal PhIP reduction (82.8 %–83.1 %) was achieved with 20 mg and 100 mg of L-Cys, whereas the pyrazine enhancement peaked with 200 mg and 100 mg of L-Cys (50.54 %–99.16 % and 37.83 %–98.82 %, respectively). A partial least squares regression (PLS) model demonstrated strong predictive accuracy (R<sup>2</sup>c and R<sup>2</sup>p > 0.73), providing a robust framework for regulating PhIP and pyrazine levels. This study offers a theoretical basis for advancing food safety and flavor quality, contributing to the development of safer and more enjoyable food products while addressing health and sustainability considerations.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"30 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142988363","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}
Soybean protein isolate (SPI) and acidic tremella fuciformis fruiting body polysaccharide (AP) were used to prepare phased products “sterilized soft gel (SPI-AP)” and “fermented strong gel (FSPI-AP)” to study the structural network, interaction and gel characteristics. The contents of α-helix (20.43 % to 25.36 %) and β-sheet (31.24 % to 35.12 %) of FSPI-AP increased compared with that of SPI. The introduction of AP and microorganisms improved the orderliness of peptide chain through non-covalent and covalent interactions, with hydrophobic (33.33 %), electrostatic (26.77 %), and disulfide bonds (24.45 %) being the dominant forces in the formation of gels. Furthermore, AP could decrease the crystallinity and disrupt the regular rigid structure of protein molecules, so FSPI-AP had stronger cohesion to resist external force. FSPI-AP had the highest proportion of interaction (12.57 %) in the interaction network, while SPI-AP was 9.07 %. This study will provide a new idea for innovating the application of protein-polysaccharide gel systems.
{"title":"Phased characterization of soy protein gel modified by lactobacillus plantarum JYLP-326 in cooperation with acidic tremella fuciformis fruiting body polysaccharide: Focus on structural network, interaction and gel properties","authors":"Xinhui Peng, Yutong Liu, Qianqi Chi, Jianan Li, Shicheng Dai, Xiaohong Tong, Huan Wang, Lianzhou Jiang","doi":"10.1016/j.foodchem.2025.142950","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142950","url":null,"abstract":"Soybean protein isolate (SPI) and acidic tremella fuciformis fruiting body polysaccharide (AP) were used to prepare phased products “sterilized soft gel (SPI-AP)” and “fermented strong gel (FSPI-AP)” to study the structural network, interaction and gel characteristics. The contents of α-helix (20.43 % to 25.36 %) and β-sheet (31.24 % to 35.12 %) of FSPI-AP increased compared with that of SPI. The introduction of AP and microorganisms improved the orderliness of peptide chain through non-covalent and covalent interactions, with hydrophobic (33.33 %), electrostatic (26.77 %), and disulfide bonds (24.45 %) being the dominant forces in the formation of gels. Furthermore, AP could decrease the crystallinity and disrupt the regular rigid structure of protein molecules, so FSPI-AP had stronger cohesion to resist external force. FSPI-AP had the highest proportion of interaction (12.57 %) in the interaction network, while SPI-AP was 9.07 %. This study will provide a new idea for innovating the application of protein-polysaccharide gel systems.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"97 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142988387","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}
Bovine milk contains four types of caseins with β-casein being one of the most abundant. Previous studies on cow milk have reported seemingly contradictory effects of β-casein on milk renneting behavior. The aim of this study was to gain a better understanding of how β-casein affects the properties and renneting behavior of casein micelles by using a model system of reassembled casein micelles (RCMs). We increased the β-casein ratio of RCMs to 60 % by adjusting the β-casein ratio during or after the reassembly process. We found that reducing the calcium phosphate content to 85 % was necessary for forming stable β-casein enriched RCMs. It was also found that adding β-casein during reassembly resulted in firmer rennet coagulates compared to adding it afterwards. To conclude, the order of adding β-casein significantly affected the structure formation and, consequently, the properties of RCMs.
{"title":"The effect of β-casein addition on properties and rennet behavior of reassembled casein micelles","authors":"Zekun Fan, Huifang Cai, Lotte Keldermans, Bence Fehér, Kasper Hettinga, Ilja Voets, Etske Bijl","doi":"10.1016/j.foodchem.2025.142951","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142951","url":null,"abstract":"Bovine milk contains four types of caseins with β-casein being one of the most abundant. Previous studies on cow milk have reported seemingly contradictory effects of β-casein on milk renneting behavior. The aim of this study was to gain a better understanding of how β-casein affects the properties and renneting behavior of casein micelles by using a model system of reassembled casein micelles (RCMs). We increased the β-casein ratio of RCMs to 60 % by adjusting the β-casein ratio during or after the reassembly process. We found that reducing the calcium phosphate content to 85 % was necessary for forming stable β-casein enriched RCMs. It was also found that adding β-casein during reassembly resulted in firmer rennet coagulates compared to adding it afterwards. To conclude, the order of adding β-casein significantly affected the structure formation and, consequently, the properties of RCMs.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"44 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142988438","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 : 2025-01-17DOI: 10.1016/j.foodchem.2025.142961
Ayat F. Hashim, Ghada A. Abo-Elwafa, Shamous M. Ibrahim, Tamer Hamouda
Lipid oxidation monitoring is essential for food safety and quality, but traditional techniques are expensive and complicated for daily use. This study developed novel nanofiber mats using solution-blowing spinning technology to visually detect the oxidation of sunflower oil that was heated for six hours at 200 °C. These mats (Mat_1–9) are made from polyacrylonitrile (compatible with the used technique) containing various concentrations of Congo red as pH-sensitive dye (0.0025, 0.005, and 0.01 %) and hydroxylamine hydrochloride (0.125, 0.250, and 0.50 %) that react with volatile oxidation compounds to produce a striking color change. Results indicated an increase in peroxide and acid values after six hours. Mat_9 outperformed Mat_1 with a high color change (27.74 ± 0.2) and a response time of only 5 s, whereas Mat_1 took 65 s and had a far lesser response. These mats enable non-experts and food auditors to quickly assess oil quality while efficiently promoting food safety and consumer health.
{"title":"Fast visual detection of sunflower oil thermal oxidation using Polyacrylonitrile/Congo red nanofiber mats","authors":"Ayat F. Hashim, Ghada A. Abo-Elwafa, Shamous M. Ibrahim, Tamer Hamouda","doi":"10.1016/j.foodchem.2025.142961","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142961","url":null,"abstract":"Lipid oxidation monitoring is essential for food safety and quality, but traditional techniques are expensive and complicated for daily use. This study developed novel nanofiber mats using solution-blowing spinning technology to visually detect the oxidation of sunflower oil that was heated for six hours at 200 °C. These mats (Mat_1–9) are made from polyacrylonitrile (compatible with the used technique) containing various concentrations of Congo red as pH-sensitive dye (0.0025, 0.005, and 0.01 %) and hydroxylamine hydrochloride (0.125, 0.250, and 0.50 %) that react with volatile oxidation compounds to produce a striking color change. Results indicated an increase in peroxide and acid values after six hours. Mat_9 outperformed Mat_1 with a high color change (27.74 ± 0.2) and a response time of only 5 s, whereas Mat_1 took 65 s and had a far lesser response. These mats enable non-experts and food auditors to quickly assess oil quality while efficiently promoting food safety and consumer health.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"12 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142987842","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 : 2025-01-17DOI: 10.1016/j.foodchem.2025.142939
Qingguan Liu, Puying Liu, Qingfeng Ban
This study aimed to develop a quercetin-loaded whey protein complex using pH-induced co-assembly for the intestinal-targeted delivery of quercetin. The investigation focused on quercetin loading capacity, formation mechanism, stability, antioxidant activity, and in vitro digestive properties of the complex. The results indicated that the stable complex was obtained at a quercetin-to-protein mass ratio of 1:20, exhibiting a high encapsulation efficiency (96.4 %) and loading capacity (4.6 %). Interaction studies revealed that quercetin binds to whey protein via hydrophobic interactions and hydrogen bonding, forming an irregular layered structure. Stability analysis demonstrated that the complex possesses high ionic and thermal stability. The antioxidant capacity of quercetin was significantly enhanced by complex encapsulation. In vitro digestion studies showed that the complex could pass through the gastrointestinal tract smoothly and effectively improve the bio-accessibility of quercetin. These findings provide a theoretical basis for the application of whey protein-based quercetin delivery systems in the functional food field.
{"title":"Green development strategy for efficient quercetin- loaded whey protein complex: Focus on quercetin loading characteristics, component interactions, stability, antioxidant, and in vitro digestive properties","authors":"Qingguan Liu, Puying Liu, Qingfeng Ban","doi":"10.1016/j.foodchem.2025.142939","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142939","url":null,"abstract":"This study aimed to develop a quercetin-loaded whey protein complex using pH-induced co-assembly for the intestinal-targeted delivery of quercetin. The investigation focused on quercetin loading capacity, formation mechanism, stability, antioxidant activity, and <em>in vitro</em> digestive properties of the complex. The results indicated that the stable complex was obtained at a quercetin-to-protein mass ratio of 1:20, exhibiting a high encapsulation efficiency (96.4 %) and loading capacity (4.6 %). Interaction studies revealed that quercetin binds to whey protein <em>via</em> hydrophobic interactions and hydrogen bonding, forming an irregular layered structure. Stability analysis demonstrated that the complex possesses high ionic and thermal stability. The antioxidant capacity of quercetin was significantly enhanced by complex encapsulation. <em>In vitro</em> digestion studies showed that the complex could pass through the gastrointestinal tract smoothly and effectively improve the bio-accessibility of quercetin. These findings provide a theoretical basis for the application of whey protein-based quercetin delivery systems in the functional food field.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"30 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142988437","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}
Potato protein has attracted much attention due to its unique nutritional and structural properties. In this study, the twin-screw extrusion technology was employed to modify potato protein, while the modification mechanism was investigated from the perspective of temperature variation. Results indicated that extruded potato protein (EPP) led to the extremely significantly decreased surface hydrophobicity (1350 to 307–396) and foaming capacity (41.08 % to 11.32–22.95 %). Solubility, emulsifying capacity, hydrophobic amino acids and the maintained forces of protein conformation varied greatly with the changes of extrusion temperature. Sufficient evidences could be found in SEM, DSC, SDS-PAGE and secondary/tertiary structures of EPP, possessing the higher crosslinking degree and highly distinct structures. The potential modification mechanism was revealed in a vivid schematic diagram. Results demonstrated that twin-screw extrusion provided more possibilities for modifying the highly heterogeneous structure of potato protein, highlighting a promising strategy for its high-value application in food production.
{"title":"Modification mechanism of potato protein by twin-screw extrusion from the perspective of temperature variation","authors":"Yilin Wang, Xin Xu, Yuanyuan Feng, Fengzhang Lv, Dongliang Zhang, Chengye Ma, Hongjun Li, Chenjie Wang","doi":"10.1016/j.foodchem.2025.142897","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142897","url":null,"abstract":"Potato protein has attracted much attention due to its unique nutritional and structural properties. In this study, the twin-screw extrusion technology was employed to modify potato protein, while the modification mechanism was investigated from the perspective of temperature variation. Results indicated that extruded potato protein (EPP) led to the extremely significantly decreased surface hydrophobicity (1350 to 307–396) and foaming capacity (41.08 % to 11.32–22.95 %). Solubility, emulsifying capacity, hydrophobic amino acids and the maintained forces of protein conformation varied greatly with the changes of extrusion temperature. Sufficient evidences could be found in SEM, DSC, SDS-PAGE and secondary/tertiary structures of EPP, possessing the higher crosslinking degree and highly distinct structures. The potential modification mechanism was revealed in a vivid schematic diagram. Results demonstrated that twin-screw extrusion provided more possibilities for modifying the highly heterogeneous structure of potato protein, highlighting a promising strategy for its high-value application in food production.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"30 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142988439","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 : 2025-01-17DOI: 10.1016/j.foodchem.2025.142943
Fengchun Zhao, Guanqun Wang, Xinrui Cao, Wenxu Song, Min Guo, Huimin Wang, Zhengyou Yang
Zearalenone (ZEN) is a widely distributed mycotoxin with potent estrogenic activity. Detecting ZEN is crucial for assessing its potential health risks. This study developed a highly sensitive non-competitive magnetic phage anti-immunocomplex immunoassay (Nc-MPHAIA) for ZEN detection, utilizing the anti-ZEN single-chain variable fragment (ScFv) and anti-immunocomplex peptide (AIcP), both of which were screened using phage display technology. The method exhibited a limit of detection of 0.005 ng/mL, which was 112 times lower than that of the conventional competitive immunoassay using the same ScFv and the chemosynthetic antigen ZEN-OVA. Validation studies demonstrated excellent recovery rates in spiked corn samples (intra-assay: 84.04–109.95 %; inter-assay: 89.70–99.59 %). Additionally, the Nc-MPHAIA results for ZEN in natural samples were consistent with those obtained via high-performance liquid chromatography, which demonstrated good reliability of the established assay.
{"title":"Non-competitive immunoassay for zearalenone based on phage display developed recombinant antibody and anti-immunocomplex peptide","authors":"Fengchun Zhao, Guanqun Wang, Xinrui Cao, Wenxu Song, Min Guo, Huimin Wang, Zhengyou Yang","doi":"10.1016/j.foodchem.2025.142943","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142943","url":null,"abstract":"Zearalenone (ZEN) is a widely distributed mycotoxin with potent estrogenic activity. Detecting ZEN is crucial for assessing its potential health risks. This study developed a highly sensitive non-competitive magnetic phage anti-immunocomplex immunoassay (Nc-MPHAIA) for ZEN detection, utilizing the anti-ZEN single-chain variable fragment (ScFv) and anti-immunocomplex peptide (AIcP), both of which were screened using phage display technology. The method exhibited a limit of detection of 0.005 ng/mL, which was 112 times lower than that of the conventional competitive immunoassay using the same ScFv and the chemosynthetic antigen ZEN-OVA. Validation studies demonstrated excellent recovery rates in spiked corn samples (intra-assay: 84.04–109.95 %; inter-assay: 89.70–99.59 %). Additionally, the Nc-MPHAIA results for ZEN in natural samples were consistent with those obtained via high-performance liquid chromatography, which demonstrated good reliability of the established assay.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"7 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142988390","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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