Pub Date : 2026-01-11DOI: 10.1016/j.foodchem.2026.147937
Ajibola Nihmot Ibrahim , Shuyi Shi , Ning Xu , Suxia Shen , Zhaotian Yang , Yan Zhang
This study examined the effects of chlorophyll-rich thylakoid extract (CE) on yoghurt gelation, emphasizing the timing of its incorporation. CE was added either before (Pre-L) or after (Post-L) fermentation, and outcomes were evaluated using physicochemical, rheological, and structural analyses during 21 days of storage at 4 °C. CE moderated acidification, maintaining pH above 4.2 compared with 3.9 in the control. Post-L addition improved water-holding capacity (+24.8%) and reduced syneresis (−18.6%). FTIR revealed increased β-sheet content (39.6% vs. 23.3% in control) and reduced α-helix levels, while Pre-L showed intermediate values. Surface hydrophobicity and sulfhydryl profiles indicated that Pre-L promoted hydrogen bonding and disulfide bridging during fermentation, whereas Post-L primarily strengthened the pre-formed gel through hydrophobic aggregation and electrostatic stabilization. Computational docking confirmed thylakoid-milk protein interactions at hydrophobic and hydrogen bonding sites. Overall, CE timing governs protein assembly and texture, with Post-L providing the greatest improvements in structure and stability.
{"title":"Chloroplast thylakoid extract modulates protein aggregation and gelation in yoghurt: A timing-dependent mechanistic study","authors":"Ajibola Nihmot Ibrahim , Shuyi Shi , Ning Xu , Suxia Shen , Zhaotian Yang , Yan Zhang","doi":"10.1016/j.foodchem.2026.147937","DOIUrl":"10.1016/j.foodchem.2026.147937","url":null,"abstract":"<div><div>This study examined the effects of chlorophyll-rich thylakoid extract (CE) on yoghurt gelation, emphasizing the timing of its incorporation. CE was added either before (Pre-L) or after (Post-L) fermentation, and outcomes were evaluated using physicochemical, rheological, and structural analyses during 21 days of storage at 4 °C. CE moderated acidification, maintaining pH above 4.2 compared with 3.9 in the control. Post-L addition improved water-holding capacity (+24.8%) and reduced syneresis (−18.6%). FTIR revealed increased β-sheet content (39.6% vs. 23.3% in control) and reduced α-helix levels, while Pre-L showed intermediate values. Surface hydrophobicity and sulfhydryl profiles indicated that Pre-L promoted hydrogen bonding and disulfide bridging during fermentation, whereas Post-L primarily strengthened the pre-formed gel through hydrophobic aggregation and electrostatic stabilization. Computational docking confirmed thylakoid-milk protein interactions at hydrophobic and hydrogen bonding sites. Overall, CE timing governs protein assembly and texture, with Post-L providing the greatest improvements in structure and stability.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"505 ","pages":"Article 147937"},"PeriodicalIF":9.8,"publicationDate":"2026-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145947727","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 : 2026-01-11DOI: 10.1016/j.foodchem.2026.147969
Xinyu Liu , Fei Wang , Yao Wang , Jinping Zhang , Xiaoling Lu , Xugan Wu , Guoping Zhao , Jing Xie , Weiqiang Qiu
This work investigated the effects of Monascus purpureus fermentation on the physicochemical/structural characteristics of Alaska pollock surimi gels for potential applicability in dysphagia diets. Results indicated that Monascus purpureus fermentation softened the gel, decreasing hardness, storage modulus (G'), and loss modulus (G"). Mechanistically, this was primarily attributed to Monascus purpureus proteases hydrolyzing myofibrillar proteins and disrupting the protein cross-linking network. Concurrently, it increased immobilized water and water holding capacity. Analysis of protein conformation revealed that fermentation promoted the transformation of α-helix/β-sheet to β-turn/random coil and altered the protein spatial structure, significantly reducing hydrophobic interactions and disulfide bonds, thereby weakening protein cross-linking, with more pronounced effects in the later stages. Microstructural observations confirmed that Monascus purpureus-fermented gels developed a looser, more porous network. International Dysphagia Dietary Standardization Initiative (IDDSI) assessments indicated that it conformed to Level 6 diets. These findings provided a novel strategy for developing dysphagia-friendly foods for elders.
{"title":"Impact of Monascus purpureus fermentation on the gel properties of Alaska Pollock surimi: Dysphagia-oriented foods","authors":"Xinyu Liu , Fei Wang , Yao Wang , Jinping Zhang , Xiaoling Lu , Xugan Wu , Guoping Zhao , Jing Xie , Weiqiang Qiu","doi":"10.1016/j.foodchem.2026.147969","DOIUrl":"10.1016/j.foodchem.2026.147969","url":null,"abstract":"<div><div>This work investigated the effects of <em>Monascus purpureus</em> fermentation on the physicochemical/structural characteristics of Alaska pollock surimi gels for potential applicability in dysphagia diets. Results indicated that <em>Monascus purpureus</em> fermentation softened the gel, decreasing hardness, storage modulus (G'), and loss modulus (G\"). Mechanistically, this was primarily attributed to <em>Monascus purpureus</em> proteases hydrolyzing myofibrillar proteins and disrupting the protein cross-linking network. Concurrently, it increased immobilized water and water holding capacity. Analysis of protein conformation revealed that fermentation promoted the transformation of α-helix/β-sheet to β-turn/random coil and altered the protein spatial structure, significantly reducing hydrophobic interactions and disulfide bonds, thereby weakening protein cross-linking, with more pronounced effects in the later stages. Microstructural observations confirmed that <em>Monascus purpureus</em>-fermented gels developed a looser, more porous network. International Dysphagia Dietary Standardization Initiative (IDDSI) assessments indicated that it conformed to Level 6 diets. These findings provided a novel strategy for developing dysphagia-friendly foods for elders.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"504 ","pages":"Article 147969"},"PeriodicalIF":9.8,"publicationDate":"2026-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145957313","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 : 2026-01-11DOI: 10.1016/j.foodchem.2026.147903
Fengyuan Yang , Tianyu Xie , Yipeng Zhang , Haibo Feng , Haiwen Zhang , Xuemei Wang , Huiyu Shi
This study evaluated the efficacy of D. alata anthocyanins (DAC) as a feed additive in Hainan black goats. In vitro analysis demonstrated a potent antioxidant capacity, with a 93.24% scavenging of ABTS radicals at a concentration of 4 mg per milliliter, comparable to ascorbic acid. In the 60-day feeding trial with daily supplementation at 40 mg/kg body weight, DAC significantly improved metabolic profiles by reducing serum lipids and hepatic enzymes while enhancing meat quality through decreased intramuscular fat and increased crude protein content. The supplementation also reduced subcutaneous and tail fat deposition and improved rumen morphology, with microbial community shifts favoring branched-chain volatile fatty acid production. Additionally, DAC enhanced muscle antioxidant capacity through increased glutathione peroxidase and catalase activities while reducing lipid peroxidation. These findings demonstrate DAC's potential as a functional feed additive for goats, though its application requires strategies to improve intestinal stability.
{"title":"Dioscorea alata Linn. anthocyanins improve antioxidant status, rumen function, and meat quality in Hainan black goats: In vitro and in vivo evidence","authors":"Fengyuan Yang , Tianyu Xie , Yipeng Zhang , Haibo Feng , Haiwen Zhang , Xuemei Wang , Huiyu Shi","doi":"10.1016/j.foodchem.2026.147903","DOIUrl":"10.1016/j.foodchem.2026.147903","url":null,"abstract":"<div><div>This study evaluated the efficacy of <em>D. alata</em> anthocyanins (DAC) as a feed additive in Hainan black goats. In vitro analysis demonstrated a potent antioxidant capacity, with a 93.24% scavenging of ABTS radicals at a concentration of 4 mg per milliliter, comparable to ascorbic acid. In the 60-day feeding trial with daily supplementation at 40 mg/kg body weight, DAC significantly improved metabolic profiles by reducing serum lipids and hepatic enzymes while enhancing meat quality through decreased intramuscular fat and increased crude protein content. The supplementation also reduced subcutaneous and tail fat deposition and improved rumen morphology, with microbial community shifts favoring branched-chain volatile fatty acid production. Additionally, DAC enhanced muscle antioxidant capacity through increased glutathione peroxidase and catalase activities while reducing lipid peroxidation. These findings demonstrate DAC's potential as a functional feed additive for goats, though its application requires strategies to improve intestinal stability.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"505 ","pages":"Article 147903"},"PeriodicalIF":9.8,"publicationDate":"2026-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145957322","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 : 2026-01-11DOI: 10.1016/j.foodchem.2026.147933
Weerathunga Arachchige Shiran Chamika, Meseret Araya Tadele, Sang-Min Lee, Dong-Hyun Ahn, Byung-Soo Chun
This study developed 3D-printable surimi inks enriched with sea cucumber extract (SCE) from subcritical water hydrolysate of Stichopus japonicus and supercritical CO₂-extracted salmon oil to create nutrient-rich functional food constructs. Nine formulations, varying in ice, SCE, and oil content, were characterized for physicochemical, rheological, structural, and biological properties. FT-IR spectroscopy and secondary structure analysis showed SCE reduced α-helix content and promoted β-sheet/β-turn structures, modifying protein–protein interactions. Rheological tests indicated shear-thinning behavior and viscoelasticity suitable for extrusion-based printing, while microscopy confirmed uniform phase dispersion. Among the formulations notably Sample 5, maintained high print fidelity and structural integrity post-printing. In-vitro digestion followed by antioxidant and anti-diabetic assays revealed that these formulations retained or enhanced bioactivity after processing. The results demonstrate a sustainable strategy for engineering bio-functional surimi inks using green-extracted marine bioactives, enabling customized 3D-printed foods with potential applications in personalized nutrition and soft food design.
{"title":"Formulation and characterization of bio-functional surimi ink with green-extracted sea cucumber hydrolysate and salmon oil: 3D printability, in-vitro digestion, and bioavailability","authors":"Weerathunga Arachchige Shiran Chamika, Meseret Araya Tadele, Sang-Min Lee, Dong-Hyun Ahn, Byung-Soo Chun","doi":"10.1016/j.foodchem.2026.147933","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.147933","url":null,"abstract":"This study developed 3D-printable surimi inks enriched with sea cucumber extract (SCE) from subcritical water hydrolysate of <ce:italic>Stichopus japonicus</ce:italic> and supercritical CO₂-extracted salmon oil to create nutrient-rich functional food constructs. Nine formulations, varying in ice, SCE, and oil content, were characterized for physicochemical, rheological, structural, and biological properties. FT-IR spectroscopy and secondary structure analysis showed SCE reduced α-helix content and promoted β-sheet/β-turn structures, modifying protein–protein interactions. Rheological tests indicated shear-thinning behavior and viscoelasticity suitable for extrusion-based printing, while microscopy confirmed uniform phase dispersion. Among the formulations notably Sample 5, maintained high print fidelity and structural integrity post-printing. <ce:italic>In-vitro</ce:italic> digestion followed by antioxidant and anti-diabetic assays revealed that these formulations retained or enhanced bioactivity after processing. The results demonstrate a sustainable strategy for engineering bio-functional surimi inks using green-extracted marine bioactives, enabling customized 3D-printed foods with potential applications in personalized nutrition and soft food design.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"255 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145957320","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 : 2026-01-11DOI: 10.1016/j.foodchem.2026.147955
Run-Hao Fu , Ran Feng , Si-jie Wu , Bao-Cai Xu , Bao Zhang
To improve the suboptimal textural properties of oleogels prepared by the freeze-drying template method, this study introduced l-lysine (Lys) to optimize the structure of whey protein isolate cryogels (WPIC). Results demonstrated that Lys effectively induced conformational rearrangement of whey protein through electrostatic and hydrogen bonding interactions. This rearrangement was evidenced by significant secondary structure changes: β-sheet content increased from 31% to 33% and β-turn content from 22% to 33%. Lys incorporation also exposed hydrophobic residues, reducing hydrophilicity (24.8° to 38.85°) and promoting the formation of a denser network through cross-linking with WPIC molecules. This dense network effectively confines the oil phase, endowing the oleogel with superior viscoelasticity, enhanced mechanical strength, and improved thermal stability (the maximum mass loss temperature increased by 11 °Cwith 2% Lys compared to the control.). The application of this oleogel in bread making showed that a 50% replacement of butter achieved the most ideal texture.
{"title":"Structural and textural enhancement of oleogels via l-lysine-mediated whey protein cryogel modification","authors":"Run-Hao Fu , Ran Feng , Si-jie Wu , Bao-Cai Xu , Bao Zhang","doi":"10.1016/j.foodchem.2026.147955","DOIUrl":"10.1016/j.foodchem.2026.147955","url":null,"abstract":"<div><div>To improve the suboptimal textural properties of oleogels prepared by the freeze-drying template method, this study introduced <span>l</span>-lysine (Lys) to optimize the structure of whey protein isolate cryogels (WPIC). Results demonstrated that Lys effectively induced conformational rearrangement of whey protein through electrostatic and hydrogen bonding interactions. This rearrangement was evidenced by significant secondary structure changes: β-sheet content increased from 31% to 33% and β-turn content from 22% to 33%. Lys incorporation also exposed hydrophobic residues, reducing hydrophilicity (24.8° to 38.85°) and promoting the formation of a denser network through cross-linking with WPIC molecules. This dense network effectively confines the oil phase, endowing the oleogel with superior viscoelasticity, enhanced mechanical strength, and improved thermal stability (the maximum mass loss temperature increased by 11 °Cwith 2% Lys compared to the control.). The application of this oleogel in bread making showed that a 50% replacement of butter achieved the most ideal texture.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"505 ","pages":"Article 147955"},"PeriodicalIF":9.8,"publicationDate":"2026-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145957315","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 : 2026-01-11DOI: 10.1016/j.foodchem.2026.147970
Mingjing Zheng , Jiawen Shi , Jinling Hong , Tao Hong , Yuanfan Yang , Zedong Jiang , Hui Ni , Yujia Ou
The structural and functional characteristics of three pomelo peel-derived dietary fibers, including total dietary fiber (PP), cellulose (PP-C), and microcrystalline cellulose (PP-MCC), were systematically characterized, and their effects on surimi gel properties were evaluated. PP exhibited the highest swelling capacity (8.59 mL/g). PP-C showed superior hydration performance with a water-holding capacity of 10.07 g/g (14.82% higher than PP while 69.24% higher than PP-MCC), and also displayed the highest oil-holding capacity (7.12 g/g). PP-MCC presented the highest crystallinity index (43.80 ± 0.51%) and greatest thermal stability. When incorporated at 1%–3% (w/w), 1% pomelo peel-derived dietary fibers exhibited the most pronounced improvements in surimi gels, with PP-C providing the strongest enhancement. PP-C increased immobilized water, improved water retention, and resulted in a more compact protein network by promoting disulfide bond formation and myofibrillar protein cross-linking. These findings indicated that PP-C can be a promising functional ingredient for improving surimi gel quality.
{"title":"Physicochemical and functional properties of pomelo Peel-derived dietary fibers: Implications for gel network formation in surimi products","authors":"Mingjing Zheng , Jiawen Shi , Jinling Hong , Tao Hong , Yuanfan Yang , Zedong Jiang , Hui Ni , Yujia Ou","doi":"10.1016/j.foodchem.2026.147970","DOIUrl":"10.1016/j.foodchem.2026.147970","url":null,"abstract":"<div><div>The structural and functional characteristics of three pomelo peel-derived dietary fibers, including total dietary fiber (PP), cellulose (PP-C), and microcrystalline cellulose (PP-MCC), were systematically characterized, and their effects on surimi gel properties were evaluated. PP exhibited the highest swelling capacity (8.59 mL/g). PP-C showed superior hydration performance with a water-holding capacity of 10.07 g/g (14.82% higher than PP while 69.24% higher than PP-MCC), and also displayed the highest oil-holding capacity (7.12 g/g). PP-MCC presented the highest crystallinity index (43.80 ± 0.51%) and greatest thermal stability. When incorporated at 1%–3% (<em>w</em>/<em>w</em>), 1% pomelo peel-derived dietary fibers exhibited the most pronounced improvements in surimi gels, with PP-C providing the strongest enhancement. PP-C increased immobilized water, improved water retention, and resulted in a more compact protein network by promoting disulfide bond formation and myofibrillar protein cross-linking. These findings indicated that PP-C can be a promising functional ingredient for improving surimi gel quality.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"505 ","pages":"Article 147970"},"PeriodicalIF":9.8,"publicationDate":"2026-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145957268","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 : 2026-01-11DOI: 10.1016/j.foodchem.2026.147952
Jialei Sun , Jiayu Wang , Haiyue Niu , Yue Zhou , Xing Li , Xue Han
To enhance probiotic survival during spray drying, a ternary encapsulation matrix composed of soy protein isolate, tamarind seed polysaccharide, and tea polyphenol was constructed and reinforced via enzymatic (transglutaminase/laccase) or chemical (genipin) cross-linking. The system relies on synergistic non-covalent interactions and covalent densification. The results showed that cross-linking significantly enhanced colloidal stability, with transglutaminase-treated complexes exhibiting the highest absolute ζ potential (−21.01 mV). Notably, the genipin-crosslinked capsules offered superior gastric protection with minimal viability loss (0.78 log CFU/g), whereas the laccase-crosslinked capsules facilitated intestinal-targeted release. During 28 days of storage at 25 °C, the cross-linked systems maintained high viability (6.28–6.95 log CFU/g) due to the synergistic barrier effect and sustained antioxidant activity, significantly outperforming free cells. This study demonstrated that cross-linked ternary complexes provide a robust, tunable platform for stabilized probiotic delivery in functional foods.
{"title":"Spray-dried soy protein/tamarind seed polysaccharide/tea polyphenol ternary complexes with enzymatic and natural crosslinking enhance probiotic viability","authors":"Jialei Sun , Jiayu Wang , Haiyue Niu , Yue Zhou , Xing Li , Xue Han","doi":"10.1016/j.foodchem.2026.147952","DOIUrl":"10.1016/j.foodchem.2026.147952","url":null,"abstract":"<div><div>To enhance probiotic survival during spray drying, a ternary encapsulation matrix composed of soy protein isolate, tamarind seed polysaccharide, and tea polyphenol was constructed and reinforced via enzymatic (transglutaminase/laccase) or chemical (genipin) cross-linking. The system relies on synergistic non-covalent interactions and covalent densification. The results showed that cross-linking significantly enhanced colloidal stability, with transglutaminase-treated complexes exhibiting the highest absolute ζ potential (−21.01 mV). Notably, the genipin-crosslinked capsules offered superior gastric protection with minimal viability loss (0.78 log CFU/g), whereas the laccase-crosslinked capsules facilitated intestinal-targeted release. During 28 days of storage at 25 °C, the cross-linked systems maintained high viability (6.28–6.95 log CFU/g) due to the synergistic barrier effect and sustained antioxidant activity, significantly outperforming free cells. This study demonstrated that cross-linked ternary complexes provide a robust, tunable platform for stabilized probiotic delivery in functional foods.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"504 ","pages":"Article 147952"},"PeriodicalIF":9.8,"publicationDate":"2026-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145957316","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 : 2026-01-11DOI: 10.1016/j.foodchem.2026.147959
Song Jiao , Xinquan Wang , Hongyu Liu , Yue Wu , Peipei Qi , Zeting Huang , Jiahui Liang , Weihua Peng , Shanshan Di
Keemun black tea (KBT) is one of the most famous black teas globally, and this study explored the differences of chiral amino acids in different types, grades, and processing stages, revealing the correlations with microbiota. The total and D-form amino acids ranged between 4.46 and 44.2 and 0.069–0.403 g/kg across grades, respectively, which decreased with the decrease of tea grade. Predominant D- and L-form amino acids were D-glutamic acid and L-aspartic acid/L-theanine, respectively. The chiral amino acids increased with processing stages, and L-glutamic acid showed the greatest increase (7.4-fold). The microbiota richness and diversity in fermentation stage increased significantly, but decreased significantly in drying stage. Bacteroidota and Proteobacteria were the primary microbiota, and their functions of Metabolism of cofactors and vitamins, Carbohydrate metabolism, and Amino acid metabolism were significant positive related to the increase of amino acid contents. These results provided data support for KBT amino acid formation.
祁门红茶（KBT）是全球最著名的红茶之一，本研究探讨了不同类型、等级和加工阶段手性氨基酸的差异，揭示了与微生物群的相关性。总氨基酸和d型氨基酸在4.46 ~ 44.2和0.069 ~ 0.403 g/kg之间，随茶叶等级的降低而降低。主要的D型和l型氨基酸分别为D-谷氨酸和l -天冬氨酸/ l -茶氨酸。手性氨基酸随着加工阶段的增加而增加，其中l -谷氨酸的增加幅度最大，达7.4倍。发酵阶段微生物丰富度和多样性显著增加，干燥阶段显著降低。拟杆菌门和变形杆菌门是主要菌群，其辅助因子和维生素代谢、碳水化合物代谢和氨基酸代谢功能与氨基酸含量的增加呈显著正相关。这些结果为KBT氨基酸的形成提供了数据支持。
{"title":"Differences and correlations between chiral amino acid contents and microbiota in different processing stages of Keemun black tea","authors":"Song Jiao , Xinquan Wang , Hongyu Liu , Yue Wu , Peipei Qi , Zeting Huang , Jiahui Liang , Weihua Peng , Shanshan Di","doi":"10.1016/j.foodchem.2026.147959","DOIUrl":"10.1016/j.foodchem.2026.147959","url":null,"abstract":"<div><div>Keemun black tea (KBT) is one of the most famous black teas globally, and this study explored the differences of chiral amino acids in different types, grades, and processing stages, revealing the correlations with microbiota. The total and D-form amino acids ranged between 4.46 and 44.2 and 0.069–0.403 g/kg across grades, respectively, which decreased with the decrease of tea grade. Predominant D- and L-form amino acids were D-glutamic acid and L-aspartic acid/L-theanine, respectively. The chiral amino acids increased with processing stages, and L-glutamic acid showed the greatest increase (7.4-fold). The microbiota richness and diversity in fermentation stage increased significantly, but decreased significantly in drying stage. <em>Bacteroidota</em> and <em>Proteobacteria</em> were the primary microbiota, and their functions of Metabolism of cofactors and vitamins, Carbohydrate metabolism, and Amino acid metabolism were significant positive related to the increase of amino acid contents. These results provided data support for KBT amino acid formation.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"505 ","pages":"Article 147959"},"PeriodicalIF":9.8,"publicationDate":"2026-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145957314","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}
Fruit aroma is a key determinant of consumer preference and commercial value in blueberries. To systematically characterize the diversity of blueberry aromas, we performed a large-scale volatilome analysis of 147 cultivars using HS-SPME-GC–MS, leading to the identification of 103 volatile organic compounds (VOCs). By integrating chemometric analyses (cluster analysis, PCA, OPLS-DA) with sensory evaluation and relative odor activity values (rOAVs), we defined five distinct aroma chemotypes: herbaceous-woody, sweet fruity, cool green, rich floral-fruity, and light fruity. Furthermore, 16 volatile compounds were identified as biomarkers capable of discriminating these chemotypes. We also selected four commercial cultivars ‘L25’, ‘Pink Popcorn’, ‘Draper’, ‘Sweetheart’, and two new cultivars ‘Xia Nv’ and ‘Yu Meilan’ as possessing superior aromatic quality by the PCA-based comprehensive evaluation model. This study establishes a volatilome-based classification framework for blueberry germplasm and provides elite parental resources for precision breeding of high-aroma cultivars.
{"title":"Identification and characterization of key aroma chemotypes and volatile biomarkers by HS-SPME-GC–MS for precision flavor breeding in blueberries","authors":"Lei Lei, Yizhou Wang, Xian Zhou, Ling Zhang, Mengwen Lv, Haohui Wei, Shanshan Li, Hexin Wang, Guohui Xu, Yadong Li, Liangsheng Wang, Junwei Huo","doi":"10.1016/j.foodchem.2026.147948","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.147948","url":null,"abstract":"Fruit aroma is a key determinant of consumer preference and commercial value in blueberries. To systematically characterize the diversity of blueberry aromas, we performed a large-scale volatilome analysis of 147 cultivars using HS-SPME-GC–MS, leading to the identification of 103 volatile organic compounds (VOCs). By integrating chemometric analyses (cluster analysis, PCA, OPLS-DA) with sensory evaluation and relative odor activity values (rOAVs), we defined five distinct aroma chemotypes: herbaceous-woody, sweet fruity, cool green, rich floral-fruity, and light fruity. Furthermore, 16 volatile compounds were identified as biomarkers capable of discriminating these chemotypes. We also selected four commercial cultivars ‘L25’, ‘Pink Popcorn’, ‘Draper’, ‘Sweetheart’, and two new cultivars ‘Xia Nv’ and ‘Yu Meilan’ as possessing superior aromatic quality by the PCA-based comprehensive evaluation model. This study establishes a volatilome-based classification framework for blueberry germplasm and provides elite parental resources for precision breeding of high-aroma cultivars.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"38 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145957319","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 : 2026-01-10DOI: 10.1016/j.foodchem.2026.147958
Chunfang Xu , Xianqiang Chen , Ruibing Duan , Yanzhao Liu , Shoulei Yan , Jie Li
Lotus sprout is a nutritious aquatic vegetable but deteriorates rapidly after harvest. This study evaluated the effects of three storage conditions on microbial count, color, texture of lotus sprouts within 12 d after harvesting, as well as investigated the microbial diversity changes and their possible effects on lotus sprouts' quality. Results showed that moderate permeability packaging (−0.5 °C) most effectively reduced microbial counts, delay browning and maintain good texture, outperforming high permeability packaging (5.0 °C) and vacuum packaging (5.0 °C). Further microbial diversity revealed that high permeability packaging (5.0 °C) promoted browning-associated microbes proliferation, while vacuum packaging (5.0 °C) promoted the proliferation of softening-associated microbes. These findings provided a practical strategy for commercial storage of lotus sprouts. Further work could systematically investigate the storage effects of temperature and packaging permeability, and elucidate the specific roles of microbes in lotus sprouts browning and softening.
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