Pub Date : 2025-02-27DOI: 10.1016/j.foodchem.2025.143634
Giulia Modica, Luana Pulvirenti, Tonia Strano, Stefano La Malfa, Alessandra Gentile, Carmelo Drago, Alberto Continella, Laura Siracusa
Rootstocks influence several fruit qualitative parameters. The aim of the study was to investigate the role of the rootstock on the accumulation of primary and secondary metabolites in the juices of sweet blood orange cv. Tarocco Sciré at different maturation stages. The tested rootstocks were Carrizo citrange, widely spead in the citrus industry, in comparison with C35 citrange, Bitters and Furr citrandarins recently introduced and on which little informations are available. Three simple sugars and 28 different specialized metabolites were quantified by HPLC/Uv-vis/DAD and HPLC/ESI-MS, the antioxidant potential was assessed by ABTS+ and DPPH•.assays; the Analytical data obtained were processed by robust statistical tools that allowed us to highlight the role of the metabolites during maturation for the nutraceutical value. Bitters and C35 anticipated fruit ripening of nearly one month; Bitters and Furr reached the highest pigmentation one month earlier than the other genotypes.
{"title":"Metabolite content and antioxidant potential of blood oranges as affected by rootstock","authors":"Giulia Modica, Luana Pulvirenti, Tonia Strano, Stefano La Malfa, Alessandra Gentile, Carmelo Drago, Alberto Continella, Laura Siracusa","doi":"10.1016/j.foodchem.2025.143634","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143634","url":null,"abstract":"Rootstocks influence several fruit qualitative parameters. The aim of the study was to investigate the role of the rootstock on the accumulation of primary and secondary metabolites in the juices of sweet blood orange cv. Tarocco Sciré at different maturation stages. The tested rootstocks were Carrizo citrange, widely spead in the citrus industry, in comparison with C35 citrange, Bitters and Furr citrandarins recently introduced and on which little informations are available. Three simple sugars and 28 different specialized metabolites were quantified by HPLC/Uv-vis/DAD and HPLC/ESI-MS, the antioxidant potential was assessed by ABTS<sup>+</sup> and DPPH<sup>•</sup>.<del>assays; the</del> Analytical data obtained were processed by robust statistical tools that allowed us to highlight the role of the metabolites during maturation for the nutraceutical value. Bitters and C35 anticipated fruit ripening of nearly one month; Bitters and Furr reached the highest pigmentation one month earlier than the other genotypes.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"11 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143517846","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 : 2025-02-27DOI: 10.1016/j.foodchem.2025.143605
Mengting Chen , Zhida Sun , Aimin Ma , Gangpeng Shi , Guangquan Xiong , Yu Qiao , Sheng Chen , Wenjin Wu , Jing Liu , Ziyi Tu , Lan Wang , Liu Shi
This study investigated the preparation and application of ultra-micro crayfish shell powder to enhance the quality of surimi gels. A combination of ball milling and irradiation techniques produced an innovative powder (MID) with reduced particle size and enhanced zeta potential, dispersibility, Ca2+ release, and hydrogen bonding energy (p < 0.05), while maintaining its composition. Adding 0.50 % MID to surimi gels resulted in optimal improvements, enhancing gel strength and texture as well as elasticity. MID also increased the water holding capacity (WHC), decreased water mobility, and resulted in a dense and ordered microstructure. Fourier transform infrared spectroscopy indicated improvements were due to increased intermolecular non-covalent bonding interactions. Electronic nose analysis showed MID reduced aromatic compounds and organosulphides, preserving flavor and reducing the fishy taste. Electronic tongue analysis revealed an increase in fresh flavor response. The preparation method significantly enhanced the quality and sensory properties of surimi gels.
{"title":"Enhancing surimi gel properties in silver carp with innovative ultra-micro crayfish shell powder","authors":"Mengting Chen , Zhida Sun , Aimin Ma , Gangpeng Shi , Guangquan Xiong , Yu Qiao , Sheng Chen , Wenjin Wu , Jing Liu , Ziyi Tu , Lan Wang , Liu Shi","doi":"10.1016/j.foodchem.2025.143605","DOIUrl":"10.1016/j.foodchem.2025.143605","url":null,"abstract":"<div><div>This study investigated the preparation and application of ultra-micro crayfish shell powder to enhance the quality of surimi gels. A combination of ball milling and irradiation techniques produced an innovative powder (MID) with reduced particle size and enhanced zeta potential, dispersibility, Ca<sup>2+</sup> release, and hydrogen bonding energy (<em>p</em> < 0.05), while maintaining its composition. Adding 0.50 % MID to surimi gels resulted in optimal improvements, enhancing gel strength and texture as well as elasticity. MID also increased the water holding capacity (WHC), decreased water mobility, and resulted in a dense and ordered microstructure. Fourier transform infrared spectroscopy indicated improvements were due to increased intermolecular non-covalent bonding interactions. Electronic nose analysis showed MID reduced aromatic compounds and organosulphides, preserving flavor and reducing the fishy taste. Electronic tongue analysis revealed an increase in fresh flavor response. The preparation method significantly enhanced the quality and sensory properties of surimi gels.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"478 ","pages":"Article 143605"},"PeriodicalIF":8.5,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143517840","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 : 2025-02-27DOI: 10.1016/j.foodchem.2025.143625
Rahul L. Joshi, Hemant Sharma, Vaibhavkumar N. Mehta, Sunil K. Patel, Krinal Bambharoliya
In this study, the green synthesis of copper oxide nanoparticles (CuO NPs) mediated by Azadirachta indica is reported, along with an evaluation of their antifungal activity against post-harvest anthracnose and their effects on the storage behaviour (shelf life) and physico-chemical properties of ‘Kesar’ mangoes, particularly those associated with the ripening process. The CuO NPs were initially synthesized using neem leaf extract and characterized through UV- Visible spectroscopy, SEM, EDX, HR-TEM, FT-IR, XRD, XPS, DLS and zeta potential. Characterization confirmed their monoclinic crystalline structure, spherical morphology, high purity, and stability, with a mean size of 50.93 nm and a zeta potential of −32.50 mV. The antifungal activities of synthesized CuO NPs against the fungus Colletotrichum gloeosporioides were assessed using poisoned food technique in which 1000 ppm CuO NPs showed lowest colony diameter (20.70 mm) and highest per cent growth inhibition (77.00 %). Subsequently in a dipping treatment lowest per cent disease incidence (00.00 %) were recorded in fruit treated with CuO NPs @ 200 ppm and 250 ppm, respectively. While, highest shelf life (18.23 days) were recorded in fruit treated with CuO NPs @ 250 ppm. Untreated control fruit exhibited increased percent weight loss, total sugar, reducing sugar, non-reducing sugar and total soluble solids (TSS) over the storage period which responsible for early and rapid ripening. Post-harvest treatments of CuO NPs improved mango quality by reducing weight loss, retaining firmness, and delaying ripening through maintaining peel thickness, lower sugar levels, and higher titratable acidity and ascorbic acid. The 250 ppm concentration was most effective, ensuring safety with copper levels below toxicity thresholds. Therefore, A. indica-CuO NPs treatment is an eco-friendly and safe alternative to preserve fruit quality, reducing post-harvest disease/losses and extending the storage period (shelf life) of mango by delayed the ripening process.
{"title":"Azadirachta indica derived copper oxide nanoparticles: A sustainable approach for reducing post-harvest losses and enhancing mango quality","authors":"Rahul L. Joshi, Hemant Sharma, Vaibhavkumar N. Mehta, Sunil K. Patel, Krinal Bambharoliya","doi":"10.1016/j.foodchem.2025.143625","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143625","url":null,"abstract":"In this study, the green synthesis of copper oxide nanoparticles (CuO NPs) mediated by <em>Azadirachta indica</em> is reported, along with an evaluation of their antifungal activity against post-harvest anthracnose and their effects on the storage behaviour (shelf life) and physico-chemical properties of ‘Kesar’ mangoes, particularly those associated with the ripening process. The CuO NPs were initially synthesized using neem leaf extract and characterized through UV- Visible spectroscopy, SEM, EDX, HR-TEM, FT-IR, XRD, XPS, DLS and zeta potential. Characterization confirmed their monoclinic crystalline structure, spherical morphology, high purity, and stability, with a mean size of 50.93 nm and a zeta potential of −32.50 mV. The antifungal activities of synthesized CuO NPs against the fungus <em>Colletotrichum gloeosporioides</em> were assessed using poisoned food technique in which 1000 ppm CuO NPs showed lowest colony diameter (20.70 mm) and highest per cent growth inhibition (77.00 %). Subsequently in a dipping treatment lowest per cent disease incidence (00.00 %) were recorded in fruit treated with CuO NPs @ 200 ppm and 250 ppm, respectively. While, highest shelf life (18.23 days) were recorded in fruit treated with CuO NPs @ 250 ppm. Untreated control fruit exhibited increased percent weight loss, total sugar, reducing sugar, non-reducing sugar and total soluble solids (TSS) over the storage period which responsible for early and rapid ripening. Post-harvest treatments of CuO NPs improved mango quality by reducing weight loss, retaining firmness, and delaying ripening through maintaining peel thickness, lower sugar levels, and higher titratable acidity and ascorbic acid. The 250 ppm concentration was most effective, ensuring safety with copper levels below toxicity thresholds. Therefore, <em>A. indica</em>-CuO NPs treatment is an eco-friendly and safe alternative to preserve fruit quality, reducing post-harvest disease/losses and extending the storage period (shelf life) of mango by delayed the ripening process.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"84 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143517845","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 : 2025-02-27DOI: 10.1016/j.foodchem.2025.143604
Zhe Shao , Weiqing Lan , Jing Xie
In this study, a konjac glucomannan (KGM)/ gelatin (GEL)-based film integrated with ginger essential oil (GEO) and rosemary essence oil (REO)-loaded bacterial cellulose was prepared. The synergistic effects of GEO and REO were evaluated. The physicochemical, mechanical, optical, morphological, antibacterial, antioxidant properties, thermal stability and preservation effects of the composite films were characterized. Results demonstrated that GEO and REO exhibited synergistic antibacterial activity when combined in a 3:1 ratio. FT-IR analysis, scanning electron microscopy (SEM) and atomic force microscopy (AFM) revealed good compatibility among the components of the film. Furthermore, the incorporation of EOs enhanced various properties of the active film including mechanical strength, barrier performance, hydrophobicity as well as its antibacterial and antioxidant capabilities while also improving thermal stability. Additionally, the active film containing 0.8 % (w/v) composite essential oils (KGB-0.8) effectively maintained the quality of refrigerated sea bass and extended the shelf-life for another 6 days.
{"title":"A konjac glucomannan/ gelatin film integrated with rosemary essential oil and ginger essential oil-loaded bacterial cellulose: Preparation, characterization, and application in sea bass (Lateolabrax maculatus) packaging","authors":"Zhe Shao , Weiqing Lan , Jing Xie","doi":"10.1016/j.foodchem.2025.143604","DOIUrl":"10.1016/j.foodchem.2025.143604","url":null,"abstract":"<div><div>In this study, a konjac glucomannan (KGM)/ gelatin (GEL)-based film integrated with ginger essential oil (GEO) and rosemary essence oil (REO)-loaded bacterial cellulose was prepared. The synergistic effects of GEO and REO were evaluated. The physicochemical, mechanical, optical, morphological, antibacterial, antioxidant properties, thermal stability and preservation effects of the composite films were characterized. Results demonstrated that GEO and REO exhibited synergistic antibacterial activity when combined in a 3:1 ratio. FT-IR analysis, scanning electron microscopy (SEM) and atomic force microscopy (AFM) revealed good compatibility among the components of the film. Furthermore, the incorporation of EOs enhanced various properties of the active film including mechanical strength, barrier performance, hydrophobicity as well as its antibacterial and antioxidant capabilities while also improving thermal stability. Additionally, the active film containing 0.8 % (<em>w</em>/<em>v</em>) composite essential oils (KGB-0.8) effectively maintained the quality of refrigerated sea bass and extended the shelf-life for another 6 days.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"478 ","pages":"Article 143604"},"PeriodicalIF":8.5,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143517844","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 : 2025-02-27DOI: 10.1016/j.foodchem.2025.143607
Ying Liang , Penghui Zhang , Hao Liu , Mei Liu , Baoshan He , Jinshui Wang
This study evaluated the impact of fermentation methods—noodle fermentation (NF), liquid pre-fermentation (LpF), and crumbly dough fermentation (CDF)—on the aggregation and structural properties of gluten in frozen cooked fermented hollow noodles (FCFHNs) during freeze-thaw (FT) cycles. After FT cycles, the disulfide (SS) bonds of gluten in FCFHNs underwent cleavage, leading to gluten depolymerization. FCFHNs produced through LpF showed the least damage (4.85 %), followed by NF (5.51 %), while CDF demonstrated the most significant degradation (6.28 %). During FT cycles, order-to-disorder conformational transitions were observed in gluten of all FCFHNs. LpF effectively slowed the transition from α-helices to β-turns and random coils, the exposure of aromatic amino acids, and the deformation of SS bonds. Enlarged pores and ruptured gluten networks observed in FCFHNs further corroborated the disruption of ordered structures, with CDF being the most severely impacted. In summary, gluten in FCFHNs produced using LpF exhibited superior aggregation and structural stability.
{"title":"Impact of fermentation methods on gluten aggregation and structural properties in frozen cooked fermented hollow noodles during freeze-thaw cycles","authors":"Ying Liang , Penghui Zhang , Hao Liu , Mei Liu , Baoshan He , Jinshui Wang","doi":"10.1016/j.foodchem.2025.143607","DOIUrl":"10.1016/j.foodchem.2025.143607","url":null,"abstract":"<div><div>This study evaluated the impact of fermentation methods—noodle fermentation (NF), liquid pre-fermentation (LpF), and crumbly dough fermentation (CDF)—on the aggregation and structural properties of gluten in frozen cooked fermented hollow noodles (FCFHNs) during freeze-thaw (FT) cycles. After FT cycles, the disulfide (S<img>S) bonds of gluten in FCFHNs underwent cleavage, leading to gluten depolymerization. FCFHNs produced through LpF showed the least damage (4.85 %), followed by NF (5.51 %), while CDF demonstrated the most significant degradation (6.28 %). During FT cycles, order-to-disorder conformational transitions were observed in gluten of all FCFHNs. LpF effectively slowed the transition from α-helices to β-turns and random coils, the exposure of aromatic amino acids, and the deformation of S<img>S bonds. Enlarged pores and ruptured gluten networks observed in FCFHNs further corroborated the disruption of ordered structures, with CDF being the most severely impacted. In summary, gluten in FCFHNs produced using LpF exhibited superior aggregation and structural stability.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"477 ","pages":"Article 143607"},"PeriodicalIF":8.5,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143517836","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 : 2025-02-27DOI: 10.1016/j.foodchem.2025.143568
Jing-Wen Hao , Wei-Ting Wang , Nai-Dong Chen , Yan Shen
The novel application of a combined screening method, utilizing AAPH, ABTS, and FRAP assays with HPLC, is first used for screening natural antioxidants in Green Calyx plums (GCP). This method was assumed that the peak areas of compounds with antioxidant activity in HPLC chromatograms would be significantly reduced or disappeared after incubating with the AAPH, ABTS, and FRAP. The thirteen screened antioxidants can be identified by Q-TOF-MS/MS. kaempferol-3-O-rutinoside, narcissoside, and astragalin were first reported in GCP. respectively. The thirteen screened antioxidants were quantified simultaneously at their maximum absorption wavelengths, with concentrations ranging from 0.61 to 79.30 mg/g across three distinct flowering stages. Furthermore, the in vitro activity and molecular docking of oxidative stress-related enzyme xanthine oxidase (XOD) were utilized to evaluate the antioxidant capacity of the screened compounds. Consequently, our method effectively screens for antioxidants within complex mixtures, positioning GCP as a promising reservoir of natural bioactive compounds.
{"title":"Identification of 13 natural antioxidants in green calyx plum using AAPH, ABTS, and FRAP-coupled HPLC-DAD via QTOF-MS/MS","authors":"Jing-Wen Hao , Wei-Ting Wang , Nai-Dong Chen , Yan Shen","doi":"10.1016/j.foodchem.2025.143568","DOIUrl":"10.1016/j.foodchem.2025.143568","url":null,"abstract":"<div><div>The novel application of a combined screening method, utilizing AAPH, ABTS, and FRAP assays with HPLC, is first used for screening natural antioxidants in <em>Green Calyx plums</em> (GCP). This method was assumed that the peak areas of compounds with antioxidant activity in HPLC chromatograms would be significantly reduced or disappeared after incubating with the AAPH, ABTS, and FRAP. The thirteen screened antioxidants can be identified by Q-TOF-MS/MS. kaempferol-3-O-rutinoside, narcissoside, and astragalin were first reported in GCP. respectively. The thirteen screened antioxidants were quantified simultaneously at their maximum absorption wavelengths, with concentrations ranging from 0.61 to 79.30 mg/g across three distinct flowering stages. Furthermore, the in vitro activity and molecular docking of oxidative stress-related enzyme xanthine oxidase (XOD) were utilized to evaluate the antioxidant capacity of the screened compounds. Consequently, our method effectively screens for antioxidants within complex mixtures, positioning GCP as a promising reservoir of natural bioactive compounds.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"477 ","pages":"Article 143568"},"PeriodicalIF":8.5,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143507433","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 : 2025-02-27DOI: 10.1016/j.foodchem.2025.143628
Xiaowei Fan , Junyi Song , Yu Song , Yanjun Liu , Junpeng Zeng , Jie Xu , Changhu Xue
This study explored the role of hemocyanin (Hc) in shrimp quality deterioration during storage. Pacific white shrimp (Litopenaeus vannamei) subjected to bloodletting and stored at 4 °C showed 22.97 % and 21.51 % reduction in peroxide value and thiobarbituric acid reactive substance (TBARS) at 3 d, respectively, compared to the control. Furthermore, key quality indicators, including K-value, water holding capacity, color, and total volatile basic nitrogen improved significantly. In washed shrimp model with exogenously added Hc and Cu2+, the effect of Hc group on promoting lipid oxidation was stronger than Cu2+ group, and TBARS level increased by 16.42 %. Cu2+ released from Hc activated adenosine monophosphate deaminase and accelerated inosine monophosphate degradation into hypoxanthine riboside and hypoxanthine, resulting in freshness loss. Hc also activated polyphenol oxidase, leading to shrimp blackening. This is the first study to reveal the impact of Hc and Cu2+ on the quality deterioration of Pacific white shrimp during storage.
{"title":"The new insight into the impact of hemocyanin on quality deterioration of Pacific white shrimp during refrigerated storage","authors":"Xiaowei Fan , Junyi Song , Yu Song , Yanjun Liu , Junpeng Zeng , Jie Xu , Changhu Xue","doi":"10.1016/j.foodchem.2025.143628","DOIUrl":"10.1016/j.foodchem.2025.143628","url":null,"abstract":"<div><div>This study explored the role of hemocyanin (Hc) in shrimp quality deterioration during storage. Pacific white shrimp (<em>Litopenaeus vannamei</em>) subjected to bloodletting and stored at 4 °C showed 22.97 % and 21.51 % reduction in peroxide value and thiobarbituric acid reactive substance (TBARS) at 3 d, respectively, compared to the control. Furthermore, key quality indicators, including K-value, water holding capacity, color, and total volatile basic nitrogen improved significantly. In washed shrimp model with exogenously added Hc and Cu<sup>2+</sup>, the effect of Hc group on promoting lipid oxidation was stronger than Cu<sup>2+</sup> group, and TBARS level increased by 16.42 %. Cu<sup>2+</sup> released from Hc activated adenosine monophosphate deaminase and accelerated inosine monophosphate degradation into hypoxanthine riboside and hypoxanthine, resulting in freshness loss. Hc also activated polyphenol oxidase, leading to shrimp blackening. This is the first study to reveal the impact of Hc and Cu<sup>2+</sup> on the quality deterioration of Pacific white shrimp during storage.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"478 ","pages":"Article 143628"},"PeriodicalIF":8.5,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143517843","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 : 2025-02-27DOI: 10.1016/j.foodchem.2025.143610
Shouyu Feng , Cikun Liu , Yanwei Liu , Shumin Yi , Jianrong Li , Bin Zhang , Xuepeng Li
The study investigated the effects of incorporating varying doses (0 %–10 %) of soy protein isolate-stabilized Pickering emulsion (SPE) on the rheological behavior, gel properties, intermolecular interactions, microstructure, and digestive properties of Nemipterus virgatus myosin gels. Adding 2.5 %–7.5 % SPE significantly improved the rheological behavior of the myosin sols and the strength of the myosin gel (p < 0.05). This improvement in gel strength was attributable to covalent interactions between SPE and myosin, which resulted in the formation of a denser network structure. According to Raman spectroscopy, SPE promoted alterations in myosin's secondary structure and facilitated the transition of disulfide bonds from intramolecular to intermolecular. Additionally, SPE elevated the content of small molecular active peptides in digested gel products, thus enhancing their antioxidant activity. In summary, SPE is a promising food processing aid for enhancing myosin gel properties and developing emulsion surimi gel products of improved quality.
{"title":"Improving the gel properties of Nemipterus virgatus myosin gel using soy protein isolate-stabilized Pickering emulsion","authors":"Shouyu Feng , Cikun Liu , Yanwei Liu , Shumin Yi , Jianrong Li , Bin Zhang , Xuepeng Li","doi":"10.1016/j.foodchem.2025.143610","DOIUrl":"10.1016/j.foodchem.2025.143610","url":null,"abstract":"<div><div>The study investigated the effects of incorporating varying doses (0 %–10 %) of soy protein isolate-stabilized Pickering emulsion (SPE) on the rheological behavior, gel properties, intermolecular interactions, microstructure, and digestive properties of <em>Nemipterus virgatus</em> myosin gels. Adding 2.5 %–7.5 % SPE significantly improved the rheological behavior of the myosin sols and the strength of the myosin gel (<em>p</em> < 0.05). This improvement in gel strength was attributable to covalent interactions between SPE and myosin, which resulted in the formation of a denser network structure. According to Raman spectroscopy, SPE promoted alterations in myosin's secondary structure and facilitated the transition of disulfide bonds from intramolecular to intermolecular. Additionally, SPE elevated the content of small molecular active peptides in digested gel products, thus enhancing their antioxidant activity. In summary, SPE is a promising food processing aid for enhancing myosin gel properties and developing emulsion surimi gel products of improved quality.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"478 ","pages":"Article 143610"},"PeriodicalIF":8.5,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143507363","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 : 2025-02-27DOI: 10.1016/j.foodchem.2025.143616
Jingxue Yuan , Yao Feng , Xue Ma , Xin Yang , Zhengjun Cheng
In this work, the copper nanoclusters with red fluorescence (CuNCs@DAMP) were prepared with 4,6-diamino-2-mercaptopyrimidine (DAMP) as a ligand by a simple one-pot method, but the CuNCs@DAMP couldn't respond to silver ions (Ag+) and L-cysteine (Cys). Then glutathione (GSH) modified CuNCs@DAMP (GSH-CuNCs@DAMP) with short preparation time (10 min) was found that not only its maximum emission peak underwent a significant blue-shift (from 705 to 605 nm), but also it could selectively detect Ag+ and Cys with LOD (limit of detection) of 0.018 and 0.19 μM and the linear ranges of 0.05–10.0 and 0.6–73.0 μM. Meanwhile, the synthetic conditions of GSH-CuNCs@DAMP and the fluorescence quenching mechanisms of GSH-CuNCs@DAMP by Ag+ and Cys were studied intensively. Furthermore, the CuNCs was successfully employed to monitor Ag+ and Cys in real samples with good recoveries, which hinted that a simple, fast and sensitive method was provided for Ag+ and Cys assays.
{"title":"Detection of ag+ and cysteine using rapid synthesis of copper nanoclusters with dual ligands","authors":"Jingxue Yuan , Yao Feng , Xue Ma , Xin Yang , Zhengjun Cheng","doi":"10.1016/j.foodchem.2025.143616","DOIUrl":"10.1016/j.foodchem.2025.143616","url":null,"abstract":"<div><div>In this work, the copper nanoclusters with red fluorescence (CuNCs@DAMP) were prepared with 4,6-diamino-2-mercaptopyrimidine (DAMP) as a ligand by a simple one-pot method, but the CuNCs@DAMP couldn't respond to silver ions (Ag<sup>+</sup>) and L-cysteine (Cys). Then glutathione (GSH) modified CuNCs@DAMP (GSH-CuNCs@DAMP) with short preparation time (10 min) was found that not only its maximum emission peak underwent a significant blue-shift (from 705 to 605 nm), but also it could selectively detect Ag<sup>+</sup> and Cys with LOD (limit of detection) of 0.018 and 0.19 μM and the linear ranges of 0.05–10.0 and 0.6–73.0 μM. Meanwhile, the synthetic conditions of GSH-CuNCs@DAMP and the fluorescence quenching mechanisms of GSH-CuNCs@DAMP by Ag<sup>+</sup> and Cys were studied intensively. Furthermore, the CuNCs was successfully employed to monitor Ag<sup>+</sup> and Cys in real samples with good recoveries, which hinted that a simple, fast and sensitive method was provided for Ag<sup>+</sup> and Cys assays.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"477 ","pages":"Article 143616"},"PeriodicalIF":8.5,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143517839","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 : 2025-02-27DOI: 10.1016/j.foodchem.2025.143606
Qin Yang , Junhong Xie , Yuting Zhang , Yiling Tian , Liang Song , Yongqiang Zhao , Jian Xiong , Ru Liu , Jianhua Rong , Shanbai Xiong , Yang Hu
Moderately marinated fish meat forms a garlic clove-like structure after cooking. However, this structure's formation mechanism and influencing factors are unclear. Therefore, this study explored the changes in protein components and potential protein markers during the formation of garlic clove-like structure. Results showed that the contents of free hydroxyproline, lysylpyridinoline, and hydroxylysylpyridinoline first increased and then decreased, the contents of decorin and elastin decreased, and TCA-soluble peptides increased slightly during the formation process of garlic clove-like structure. The Z-disk, M-line, and H bands in the myofibrils disappeared, and the myofibrils were interconnected. This was attributed to the effect of endogenous proteases (MMP, calpain, etc.) on myofibrils, collagen fibers, and proteoglycans. Proteomics data showed that the abundance of type I collagen chains, myosin, actin, and telethonin increased while proteoglycans decreased. Among them, telethonin on the Z-disk can be used as a potential protein biomarker for the formation of garlic clove-like structure.
{"title":"Structural evaluation and formation regularities of garlic clove-like meat in prefabricated grass carp","authors":"Qin Yang , Junhong Xie , Yuting Zhang , Yiling Tian , Liang Song , Yongqiang Zhao , Jian Xiong , Ru Liu , Jianhua Rong , Shanbai Xiong , Yang Hu","doi":"10.1016/j.foodchem.2025.143606","DOIUrl":"10.1016/j.foodchem.2025.143606","url":null,"abstract":"<div><div>Moderately marinated fish meat forms a garlic clove-like structure after cooking. However, this structure's formation mechanism and influencing factors are unclear. Therefore, this study explored the changes in protein components and potential protein markers during the formation of garlic clove-like structure. Results showed that the contents of free hydroxyproline, lysylpyridinoline, and hydroxylysylpyridinoline first increased and then decreased, the contents of decorin and elastin decreased, and TCA-soluble peptides increased slightly during the formation process of garlic clove-like structure. The <em>Z</em>-disk, M-line, and H bands in the myofibrils disappeared, and the myofibrils were interconnected. This was attributed to the effect of endogenous proteases (MMP, calpain, etc.) on myofibrils, collagen fibers, and proteoglycans. Proteomics data showed that the abundance of type I collagen chains, myosin, actin, and telethonin increased while proteoglycans decreased. Among them, telethonin on the <em>Z</em>-disk can be used as a potential protein biomarker for the formation of garlic clove-like structure.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"478 ","pages":"Article 143606"},"PeriodicalIF":8.5,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143507362","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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