Food Chemistry最新文献

英文中文

Shading stress decreases the taste quality of rice by altering the structural and functional properties of protein 遮光胁迫通过改变大米蛋白质的结构和功能特性而降低大米的口感品质

IF 8.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-11 DOI: 10.1016/j.foodchem.2026.148382

Xiaofeng Ai, Fei Deng, Qiuping Li, Yunchuan Peng, Rui Wang, Xiurong Hu, Rui Liu, Yujie Yuan, Li Wang, Hong Cheng, Youfeng Tao, Xiaolong Lei, Wanjun Ren

引用次数: 0

Performance and viability of yeast (Saccharomyces cerevisiae) during baking: An integrative electrical resistance oven (ERO) approach 酵母（Saccharomyces cerevisiae）在烘焙过程中的性能和活力：一种综合电阻烤箱（ERO）方法

IF 8.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-11 DOI: 10.1016/j.foodchem.2026.148376

Eduardo Liza-Diaz, Karlien De Roeck, Nore Struyf, Julie Lobry, An Bautil, Celine Monnet, Renaud Toussaint, Christophe M. Courtin, Mickaël Durand-Dubief, Mohammad N. Rezaei

引用次数: 0

The content- and odor-advantaged volatile compounds and the visualized characteristic odor profile of n-3 PUFA-rich fried pork meat obtained from finishing pigs fed a diet enriched with linseed oil and selenomethionine 饲粮中添加亚麻油和硒代蛋氨酸的育肥猪所获得的富含n-3 pufa的煎炸猪肉的挥发性化合物含量和气味优势及其可视化特征气味特征

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-11 DOI: 10.1016/j.foodchem.2026.148393

Teng Hui , Zhengfeng Fang , Yong Yang , Yiming Sun , Jianxun Li

This study revealed the odor fingerprint of n-3 polyunsaturated fatty acid (n-3 PUFA)-rich fried pork meat derived from finishing pigs fed a diet supplemented with linseed oil and selenomethionine (Se-Met), using a gas chromatography–mass spectrometry coupled with electronic nose and sensory tests. Linseed oil and Se-Met reduced the precursors of volatile compounds in fried meat, such as lipids, free fatty acids, free amino acids, and reducing sugars, thereby decreasing content- and odor-advantaged volatile compounds, particularly aldehydes. Characteristic odor profiles were constructed based on the composition of odor-advantaged volatile compounds determined by odor activity values. The visualized characteristic odor profiles were 1-octen-3-ol:hexanal:2,4-decadienal (13:5:1), 1-octen-3-ol:hexanal (3:1), and 1-octen-3-ol:hexanal:benzaldehyde (9:4:1) for fried meat from pigs fed traditional soybean oil, linseed oil, and linseed oil supplemented with Se-Met, respectively. The results of the electronic nose analysis and sensory evaluation confirmed significant differences in the characteristic odor profiles of fried meat from finishing pigs.

本研究采用气相色谱-质谱联用电子鼻和感官试验，研究了饲粮中添加亚麻籽油和硒代蛋氨酸（Se-Met）的育肥猪富含n-3多不饱和脂肪酸（n-3 PUFA）的煎炸猪肉的气味指纹图谱。亚麻籽油和硒- met减少了油炸肉中挥发性化合物的前体，如脂类、游离脂肪酸、游离氨基酸和还原糖，从而减少了挥发性化合物的含量和气味，特别是醛。根据气味活性值确定有利于气味的挥发性化合物的组成，构建特征气味谱。以传统豆油、亚麻籽油和添加硒蛋氨酸的亚麻籽油为饲料的煎炸肉猪，其视觉特征气味分布分别为1-辛烯-3-醇：己醛：2,4-十烯二醛（13:5:1）、1-辛烯-3-醇：己醛（3:1）和1-辛烯-3-醇：己醛：苯甲醛（9:4:1）。电子鼻分析和感官评价结果证实，肥育猪煎炸肉的特征气味特征存在显著差异。

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引用次数: 0

A flavoromics approach reveals the association between volatile compounds and consumer perception for different pear varieties 风味组学方法揭示了挥发性化合物和消费者对不同梨品种的感知之间的联系

IF 8.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-11 DOI: 10.1016/j.foodchem.2026.148262

Xingguang Dong, Mindy Y. Wang, Yimeng Zhao, Paul Pidakala, Petra Coetzee, Bev Thwaites, Emma Sherman, David Jin, Farhana R. Pinu

引用次数: 0

Food analysis: N-benzyl-N-methyl thiourea immobilized on multi-walled carbon nanotubes for speciation of chromium in food and water samples using ultrasound-assisted heterogeneous suspension IL-micro-solid-phase extraction 食品分析：用多壁碳纳米管固定n -苄基- n -甲基硫脲，用超声辅助非均相悬浮il微固相萃取法测定食品和水样中铬的形态

IF 8.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-11 DOI: 10.1016/j.foodchem.2026.148369

Hamid Shirkhanloo, Ali Faghihi Zarandi, Maryam Faraji

A novel ultrasound-assisted heterogeneous suspension ionic-liquid micro-solid-phase extraction (USA-HSIL-μ-SPE) method based on N-benzyl-N-methyl thiourea immobilized on multi-walled carbon nanotubes (NB-NMT@MWCNTs) was developed for the speciation and determination of Cr(III) and Cr(VI) in water and food samples. The proposed method is based on the selective extraction of chromium species via sulfur-containing functional groups, followed by analysis using atomic trapping flame atomic absorption spectrometry (AT-FAAS). The adsorbent demonstrated a high chromium adsorption capacity of 199.5 mg/g. Under optimized conditions, the method achieved a mean enrichment factor of 48.5, a low detection limit of 0.15 μg/L, a wide linear range of 0.5–330 μg/L, and good precision with an RSD of 2.02% (n = 10). The accuracy and reliability of this method were confirmed through analysis of certified reference materials, comparison with IC-ICP-MS, and recovery studies on spiked samples. The proposed approach is simple, sensitive, and suitable for chromium speciation in food samples.

采用多壁碳纳米管（NB-NMT@MWCNTs）固定n -苄基- n -甲基硫脲（n -苄基- n -甲基硫脲）为载体，建立了超声辅助非均相悬浮离子-液微固相萃取法（USA-HSIL-μ-SPE），用于水和食品样品中Cr（III）和Cr（VI）的形成和测定。该方法基于含硫官能团选择性提取铬，然后使用原子捕获火焰原子吸收光谱法（AT-FAAS）进行分析。该吸附剂对铬的吸附量为199.5 mg/g。在优化条件下，该方法平均富集因子为48.5，检出限为0.15 μg/L，线性范围为0.5 ~ 330 μg/L，精密度为2.02% （n = 10）。通过对标准物质的分析、与IC-ICP-MS的对比以及加标样品的回收率研究，证实了该方法的准确性和可靠性。该方法简便、灵敏，适用于食品样品中铬的形态分析。

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引用次数: 0

Enzyme-specific structural modifications regulate interfacial properties and emulsion stability of rice protein hydrolysates 酶特异性结构修饰调节大米蛋白水解物的界面性质和乳化稳定性

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-11 DOI: 10.1016/j.foodchem.2026.148398

Ju Yeon Ha , Mi-Jung Choi , Yeon-Ji Jo

In this study, rice protein hydrolysates (RPHs) were prepared using four proteases (Alcalase, Flavourzyme, Neutrase, and Protamex) and their structural and functional properties were systematically compared. Alcalase and Protamex generated diverse low-molecular-weight peptides that enhanced solubility and interfacial tension reduction, whereas Flavourzyme mainly released short peptides and free amino acids, increasing hydrophobicity with limited solubility. Emulsion characterization revealed that droplet size, distribution, and rheology were affected by both enzyme type and oil fraction (30–70%). At 70% oil, only Flavourzyme- and Protamex-stabilized emulsions were measurable, with Flavourzyme showing the highest viscosity and yield stress. High-pressure homogenization (HPH) further reduced droplet sizes to 343–517 nm and improved colloidal stability. Notably, Flavourzyme- and Neutrase-derived emulsions formed monomodal nanoemulsions with highly negative ζ-potential, whereas Alcalase and Protamex resulted in broader distributions and residual aggregates. These findings demonstrate that protease specificity and homogenization regime act synergistically to govern peptide structure, interfacial behavior, and emulsion stability.

本研究以Alcalase、Flavourzyme、Neutrase和Protamex四种蛋白酶为原料制备了大米蛋白水解物（RPHs），并对其结构和功能特性进行了系统比较。Alcalase和Protamex产生了多种低分子量肽，增强了溶解度，降低了界面张力，而Flavourzyme主要释放短肽和游离氨基酸，增加了疏水性，限制了溶解度。乳液表征表明，酶类型和油含量（30-70%）都影响液滴的大小、分布和流变性。当含油量为70%时，只有Flavourzyme和protamex稳定的乳剂可测量，其中Flavourzyme表现出最高的粘度和屈服应力。高压均质（HPH）进一步将液滴尺寸减小到343-517 nm，并提高了胶体稳定性。值得注意的是，风味酶和中和酶衍生的乳剂形成单模纳米乳剂，具有高度负的ζ-电位，而Alcalase和Protamex导致更广泛的分布和残留聚集。这些发现表明，蛋白酶特异性和均质机制协同作用，控制肽结构、界面行为和乳液稳定性。

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引用次数: 0

Single-starter replacement strategy: Insights from untargeted metabolomics and GC–MS into the role of Staphylococcus vitulinus protease in promoting protein hydrolysis and flavor enhancement in Harbin dry sausage 单发酵剂替代策略：从非靶向代谢组学和气相色谱-质谱分析白葡萄球菌蛋白酶在促进哈尔滨干香肠蛋白质水解和风味增强中的作用

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-11 DOI: 10.1016/j.foodchem.2026.148397

Yuhang Fan, Fangda Sun, Qian Chen, Qian Liu, Chao Zhang, Baohua Kong

This study proposes an alternative strategy using Staphylococcus vitulinus protease as the sole fermentative starter in Harbin dry sausages and explores its mechanism. S. vitulinus protease promoted the accumulation of low-molecular-weight proteins (7–20 kDa) and correspondingly increased the content of α-helix and random coil in the secondary structure. The addition of the protease significantly increased peptide and free amino acid (FAA) contents (p < 0.05), enhancing FAA taste activity values. Metabolomics revealed elevated levels of taste peptides, amino acids and derivatives, and unsaturated fatty acids. Simultaneously, volatile compounds including aldehydes, esters, ketones, and acids were enhanced. The addition of S. vitulinus protease promoted protein digestion and absorption, aminoacyl-tRNA biosynthesis, and biosynthesis of amino acids. Molecular docking analysis indicated that hydrogen bonding is the primary interaction between the protease and myosin heavy chain as well as phosphorylase.

本研究提出了利用白葡萄球菌蛋白酶作为哈尔滨干香肠唯一发酵剂的替代策略，并对其机理进行了探讨。白葡萄蛋白酶促进了低分子量蛋白（7 ~ 20 kDa）的积累，相应增加了二级结构中α-螺旋和随机螺旋的含量。蛋白酶的添加显著提高了肽和游离氨基酸（FAA）含量（p < 0.05），提高了FAA的口感活性值。代谢组学显示味觉肽、氨基酸和衍生物以及不饱和脂肪酸的水平升高。同时，包括醛类、酯类、酮类和酸类在内的挥发性化合物增加。添加S. vitulinus蛋白酶促进了蛋白质的消化吸收、氨基酰基trna的生物合成和氨基酸的生物合成。分子对接分析表明，氢键是蛋白酶与肌球蛋白重链及磷酸化酶之间的主要相互作用。

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引用次数: 0

Formation of advanced glycation end-products in powdered infant formula: A systematic investigation of macronutrient composition, interactions, and processing methods 婴儿配方奶粉中晚期糖基化终产物的形成：大量营养素组成、相互作用和加工方法的系统研究

IF 8.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-11 DOI: 10.1016/j.foodchem.2026.148400

Xiaoxiao Wei, Lulu Zhu, Zixiong Song, Ying Jing, Haizhen Li, Jianhua Xie, Mingyue Shen

引用次数: 0

Modeling and optimization of ultrasound-assisted extraction of walnut oil: Achieving a balance between high yield and desirable chemical quality 超声辅助提取核桃油的建模和优化：实现高产量和理想化学质量之间的平衡

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-11 DOI: 10.1016/j.foodchem.2026.148331

Isa Hazbawi , Hamed Etezadi

Walnut oil, rich in unsaturated fatty acids and bioactive compounds, is a valuable food product but highly prone to oxidation, affecting its quality and shelf life. This study evaluated and optimized the influence of ultrasound-assisted extraction on the quality attributes of Tuyserkan walnut oil. Response surface methodology (RSM) with a central composite design was applied to assess the effects of ultrasound duration (10–40 min) and power (600–1000 W) on extraction yield (EY), acid value (AV), peroxide value (PV), moisture and volatile content (MC), and overall acceptability (OA). Results showed that ultrasound duration had a major negative effect on quality indices, while power mainly enhanced yield. Optimal conditions (16.37 min, 758.12 W) achieved the highest EY (63.2%) and OA (4.60) with acceptable AV (0.50 mg KOH.g⁻¹) and PV (6.90 meq O₂.kg⁻¹). Simultaneous optimization maximized yield while preserving quality, potentially minimizing commercial losses.

核桃油富含不饱和脂肪酸和生物活性化合物，是一种有价值的食品，但极易氧化，影响其质量和保质期。本研究评价并优化了超声辅助提取对核桃油质量属性的影响。采用中心复合设计响应面法（RSM）评估超声持续时间（10-40 min）和功率（600-1000 W）对提取率（EY）、酸值（AV）、过氧化值（PV）、水分和挥发物含量（MC）和总体可接受度（OA）的影响。结果表明，超声时间对质量指标有主要的负面影响，而功率主要提高产量。最佳条件（16.37 min, 758.12 W）获得了最高的EY（63.2%）和OA(4.60)，可接受的AV （0.50 mg KOH）。g−1)和PV （6.90 meq O₂.kg−1）。同时优化产量最大化，同时保持质量，潜在地减少商业损失。

引用次数: 0

Dual real-time fluorescent and colorimetric LAMP assay for rapid and on-site identification of sturgeon (Acipenser and Huso) 双实时荧光比色LAMP法快速现场鉴定鲟鱼（Acipenser和Huso）

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-10 DOI: 10.1016/j.foodchem.2026.148391

Chao Ji , Jiaxiu Yao , Yuxiao Lu , Xiangan Li , Sentao Liu , Marti Z. Hua , Henry K. Rotich , Lara Tinacci , Wenjie Zheng , Liangjuan Zhao , Xiaonan Lu

Fraudulent substitution of sturgeon caviar with lower-value roe or non-sturgeon eggs poses risks to consumer protection and sturgeon conservation. In this study, a dual-mode loop-mediated isothermal amplification (LAMP) assay was developed for rapid and on-site authentication of sturgeon (Acipenseridae)-derived components in caviar. This assay integrates SYTO-9 real-time fluorescence and hydroxynaphthol blue colorimetry within a closed-tube system. Primers targeting a conserved region of the Acipenser and Huso cytochrome b gene generated a 190-bp amplicon, enabling detection of sturgeon genomic DNA down to 0.1 pg at 64 °C within 10 min, accompanied by a visible sky-blue color change and fluorescence signal. High analytical specificity was demonstrated with no amplification observed from 14 non-Acipenseridae fish samples. Validation using 17 commercial caviar products showed complete agreement with sequencing-based species identification. The simplicity, speed, and closed-tube format of this assay reduce equipment needs and contamination risks, supporting its suitability for regulatory, commercial, and conservation applications.

用价值较低的鱼子或非鲟鱼卵欺诈性替代鲟鱼鱼子酱对消费者保护和鲟鱼保护构成风险。本研究建立了一种双模环介导等温扩增（LAMP）方法，用于鱼子酱中鲟源成分的快速现场鉴定。该检测将SYTO-9实时荧光和羟基酚蓝比色法集成在一个封闭的管系统中。引物靶向Acipenser和Huso细胞色素b基因的保守区域，产生一个190 bp的扩增子，在64 °C下，在10 min内检测到低至0.1 pg的鲟鱼基因组DNA，并伴有可见的天蓝色变化和荧光信号。结果表明，该方法具有较高的分析特异性，在14份非鲟科鱼类样品中无扩增现象。使用17种商业鱼子酱产品进行验证，结果与基于测序的物种鉴定完全一致。该检测的简单性、速度和闭管格式减少了设备需求和污染风险，支持其适用于监管、商业和保护应用。

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