Pub Date : 2025-02-14DOI: 10.1016/j.foodchem.2025.143392
Heng-Yun Zhao , Si-Min Xu , Si-Nuo Xie , Wan-Lin Ye , Jian Li , Lang-Hong Wang , Shi-Lin Cao , Jun-Hu Cheng , Xin-An Zeng , Ji Ma
Interactions between olfactory receptors (ORs) and specific odorant molecules encode many distinct odors through intricate activation patterns. In this study, in order to enhance our understanding of olfactory perception, Atomevo-Odor (http://cslodordatabase.7fx.cn/), a comprehensive database for odorants, ORs, and high-quality OR-odorant responses combining experimental data and artificial intelligence prediction, was constructed. Moreover, graph theory and unsupervised learning methods were employed to classify the odorants, and the relationship between odorant functional groups and fragrance types was examined, along with the recognition mechanism of ORs for different odorant functional groups. Furthermore, a CNN-based model was developed for the OR-odorant response prediction. Finally, predictions of unseen data facilitated the identification of potentially responsive OR-odorant pairs, which allowed for further analysis of the response and recognition mechanisms of odorants by ORs. This study provides valuable insights into the design and guidance for subsequent experiments.
嗅觉受体（OR）与特定气味分子之间的相互作用通过错综复杂的激活模式编码出许多不同的气味。在这项研究中，为了加深我们对嗅觉感知的理解，结合实验数据和人工智能预测，构建了一个包含气味剂、嗅觉受体和高质量嗅觉受体-气味剂反应的综合数据库 Atomevo-Odor（http://cslodordatabase.7fx.cn/）。此外，还采用图论和无监督学习方法对气味进行分类，并研究了气味官能团与香味类型之间的关系，以及不同气味官能团对 OR 的识别机制。此外，还开发了一个基于 CNN 的模型，用于预测 OR-臭味反应。最后，对未见数据的预测有助于识别潜在的 OR-odorant 反应对，从而进一步分析 OR 对气味的反应和识别机制。这项研究为后续实验的设计和指导提供了宝贵的见解。
{"title":"Atomevo-odor: A database for understanding olfactory receptor-odorant pairs with multi-artificial intelligence methods","authors":"Heng-Yun Zhao , Si-Min Xu , Si-Nuo Xie , Wan-Lin Ye , Jian Li , Lang-Hong Wang , Shi-Lin Cao , Jun-Hu Cheng , Xin-An Zeng , Ji Ma","doi":"10.1016/j.foodchem.2025.143392","DOIUrl":"10.1016/j.foodchem.2025.143392","url":null,"abstract":"<div><div>Interactions between olfactory receptors (ORs) and specific odorant molecules encode many distinct odors through intricate activation patterns. In this study, in order to enhance our understanding of olfactory perception, Atomevo-Odor (<span><span>http://cslodordatabase.7fx.cn/</span><svg><path></path></svg></span>), a comprehensive database for odorants, ORs, and high-quality OR-odorant responses combining experimental data and artificial intelligence prediction, was constructed. Moreover, graph theory and unsupervised learning methods were employed to classify the odorants, and the relationship between odorant functional groups and fragrance types was examined, along with the recognition mechanism of ORs for different odorant functional groups. Furthermore, a CNN-based model was developed for the OR-odorant response prediction. Finally, predictions of unseen data facilitated the identification of potentially responsive OR-odorant pairs, which allowed for further analysis of the response and recognition mechanisms of odorants by ORs. This study provides valuable insights into the design and guidance for subsequent experiments.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"476 ","pages":"Article 143392"},"PeriodicalIF":8.5,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143418154","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 : 2025-02-14DOI: 10.1016/j.foodchem.2025.143422
Chunning Chen, Yalei Wang, Jiaxin Lu, Jingtong Zhai, Rui Li, Nan Lu
Assessing agrochemical residues is crucial for food safety and consumer health. Surface-assisted laser desorption/ionization mass spectrometry (SALDI-MS) has been proven to be efficient for pesticide detection, however its uneven substrate surface distribution limits its practical applicability. Improving detection sensitivity while maintaining detection repeatability is still challenging. In this study, a 3-D heterostructure integrated pyramid silicon and zinc oxide nanorods (pyramid Si-ZnO NRs) was proposed as a SALDI-MS substrate to enhance detection sensitivity and repeatability. The pyramid Si-ZnO NRs improve light trapping and hole-electron separation efficiency, significantly boosting SALDI-MS sensitivity. The limit of detections (LODs) for thiabendazole, imidacloprid, and berberine in beverages are respectively as low as 0.45 nM, 0.17 nM and 81 pM. The superhydrophobic substrate suppresses the “sweet spot” effect, improving repeatability with relative standard deviations (RSDs) under 10 %. This platform is a sensitive, reliable tool for detecting pesticide residues, with potential applications in food safety.
{"title":"Hierarchical structure of pyramid Si-ZnO NRs as reliable SALDI-MS platform for trace detection of pesticide","authors":"Chunning Chen, Yalei Wang, Jiaxin Lu, Jingtong Zhai, Rui Li, Nan Lu","doi":"10.1016/j.foodchem.2025.143422","DOIUrl":"10.1016/j.foodchem.2025.143422","url":null,"abstract":"<div><div>Assessing agrochemical residues is crucial for food safety and consumer health. Surface-assisted laser desorption/ionization mass spectrometry (SALDI-MS) has been proven to be efficient for pesticide detection, however its uneven substrate surface distribution limits its practical applicability. Improving detection sensitivity while maintaining detection repeatability is still challenging. In this study, a 3-D heterostructure integrated pyramid silicon and zinc oxide nanorods (pyramid Si-ZnO NRs) was proposed as a SALDI-MS substrate to enhance detection sensitivity and repeatability. The pyramid Si-ZnO NRs improve light trapping and hole-electron separation efficiency, significantly boosting SALDI-MS sensitivity. The limit of detections (LODs) for thiabendazole, imidacloprid, and berberine in beverages are respectively as low as 0.45 nM, 0.17 nM and 81 pM. The superhydrophobic substrate suppresses the “sweet spot” effect, improving repeatability with relative standard deviations (RSDs) under 10 %. This platform is a sensitive, reliable tool for detecting pesticide residues, with potential applications in food safety.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"476 ","pages":"Article 143422"},"PeriodicalIF":8.5,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143418124","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 : 2025-02-14DOI: 10.1016/j.foodchem.2025.143407
Younglan Ban, Hyeonjin Park, Seong Jun Hong, Se Young Yu, Hee Sung Moon, Eui-Cheol Shin
This study investigated the effects of caffeine in coffee extract (CE) prepared under various roasting and brewing conditions on non-volatile characteristics (antioxidant activity, caffeine contents, chlorogenic acid contents, and taste patterns) and volatile compounds. The representative taste of coffee is bitter taste, and it was mainly influenced by roasting processes compared with the contents of caffeine. Non-volatile compounds were influenced by the bean types (regular and decaffeinated beans) and brewing methods, whereas volatile compounds were mainly affected by the brewing methods and roasting processes. In chemometrics approaches, the correlation between caffeine and bitterness (−0.003) and sourness (0.549) was identified. The correlation between chlorogenic acid and bitterness (0.399) and sourness (0.693) was identified. This study is expected to serve as a basis for understanding changes in bitterness and the generation of volatile compounds according to the contents of caffeine.
{"title":"Sensomics and chemometrics approaches of differential brewed and roasted coffee (Coffea arabica) from Ethiopia using biomimetic sensory-based machine perception techniques: Effects of caffeine on bitter taste and the generation of volatiles","authors":"Younglan Ban, Hyeonjin Park, Seong Jun Hong, Se Young Yu, Hee Sung Moon, Eui-Cheol Shin","doi":"10.1016/j.foodchem.2025.143407","DOIUrl":"10.1016/j.foodchem.2025.143407","url":null,"abstract":"<div><div>This study investigated the effects of caffeine in coffee extract (CE) prepared under various roasting and brewing conditions on non-volatile characteristics (antioxidant activity, caffeine contents, chlorogenic acid contents, and taste patterns) and volatile compounds. The representative taste of coffee is bitter taste, and it was mainly influenced by roasting processes compared with the contents of caffeine. Non-volatile compounds were influenced by the bean types (regular and decaffeinated beans) and brewing methods, whereas volatile compounds were mainly affected by the brewing methods and roasting processes. In chemometrics approaches, the correlation between caffeine and bitterness (−0.003) and sourness (0.549) was identified. The correlation between chlorogenic acid and bitterness (0.399) and sourness (0.693) was identified. This study is expected to serve as a basis for understanding changes in bitterness and the generation of volatile compounds according to the contents of caffeine.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"476 ","pages":"Article 143407"},"PeriodicalIF":8.5,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143418120","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}
Functional films based on hydroxypropyl methylcellulose (HPMC)/ sodium citrate (SC) porous film and liposoluble tea polyphenol (LTP)/water Pickering emulsions stabilized by different contents of starch nanoparticles (NPs) were prepared. Addition of Pickering emulsion endowed the film surface pores, decreased oxygen permeability, water vapor permeability (WVP), hydrophilicity and good anti-oxidant effect. With increasing NPs, more smaller emulsion droplets appeared in the emulsion and filled into the porous structures of the film, the light transmittance and contact angle of the film increased. Functional film with 2 % NPs showed the lowest WVP and Tg, and highest stable LTP release ratio (4–12 week). That more surficial holes appeared and more emulsion droplets protrusions accumulated near the cross-sectional pores during the releasing process might facilitate the higher release of film-2 % NPs. The functional films have great potential to be used as light-shielding coatings, antioxidant capsule shells and sustained fresh-keeping “cards” for different oil systems.
{"title":"Preparation and characterization of liposoluble tea polyphenol based functional emulsion films and the regulation of its releasing property","authors":"Liang Zhang , Ke-Jun Guo , Yin-Kai Huang , Dong-Ping Zeng , Ying Chen , Dongling Qiao , Mahwish Shaukat , Jian-Ya Qian","doi":"10.1016/j.foodchem.2025.143413","DOIUrl":"10.1016/j.foodchem.2025.143413","url":null,"abstract":"<div><div>Functional films based on hydroxypropyl methylcellulose (HPMC)/ sodium citrate (SC) porous film and liposoluble tea polyphenol (LTP)/water Pickering emulsions stabilized by different contents of starch nanoparticles (NPs) were prepared. Addition of Pickering emulsion endowed the film surface pores, decreased oxygen permeability, water vapor permeability (WVP), hydrophilicity and good anti-oxidant effect. With increasing NPs, more smaller emulsion droplets appeared in the emulsion and filled into the porous structures of the film, the light transmittance and contact angle of the film increased. Functional film with 2 % NPs showed the lowest WVP and T<sub>g</sub>, and highest stable LTP release ratio (4–12 week). That more surficial holes appeared and more emulsion droplets protrusions accumulated near the cross-sectional pores during the releasing process might facilitate the higher release of film-2 % NPs. The functional films have great potential to be used as light-shielding coatings, antioxidant capsule shells and sustained fresh-keeping “cards” for different oil systems.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"476 ","pages":"Article 143413"},"PeriodicalIF":8.5,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143418157","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 : 2025-02-13DOI: 10.1016/j.foodchem.2025.143367
Yikun Fang , Min Lv , Chuanyan Pan , Xu Lo , Shiya Ya , Ermeng Yu , Huawei Ma
This study compares umami peptides prepared by trypsin hydrolysis and boiling and analyzes their umami intensity and characteristics. Using a taste reconstitution model and taste evaluation analysis, the study revealed that umami peptides prepared by boiling have a higher umami contribution. Myosin and heat shock protein were identified as marker proteins for revealing differences of cleavage sites. Boiling releases a higher proportion of acidic amino acids at the protein cleavage sites p1-p1’, whereas trypsin hydrolysis releases more basic amino acids. Molecular docking simulation and electrostatic potential observation showed that acidic amino acid residues have a wider binding range with the umami receptor T1R1-VFT. Acidic amino acids lower the isoelectric point (pI) of umami peptides, enhancing their negative charge at pH 7, which are more likely to bind to the positively charged regions of the umami receptor.
{"title":"Analysis of the mechanism of difference in umami peptides from oysters (Crassostrea ariakensis) prepared by trypsin hydrolysis and boiling through hydrogen bond interactions","authors":"Yikun Fang , Min Lv , Chuanyan Pan , Xu Lo , Shiya Ya , Ermeng Yu , Huawei Ma","doi":"10.1016/j.foodchem.2025.143367","DOIUrl":"10.1016/j.foodchem.2025.143367","url":null,"abstract":"<div><div>This study compares umami peptides prepared by trypsin hydrolysis and boiling and analyzes their umami intensity and characteristics. Using a taste reconstitution model and taste evaluation analysis, the study revealed that umami peptides prepared by boiling have a higher umami contribution. Myosin and heat shock protein were identified as marker proteins for revealing differences of cleavage sites. Boiling releases a higher proportion of acidic amino acids at the protein cleavage sites p1-p1’, whereas trypsin hydrolysis releases more basic amino acids. Molecular docking simulation and electrostatic potential observation showed that acidic amino acid residues have a wider binding range with the umami receptor T1R1-VFT. Acidic amino acids lower the isoelectric point (pI) of umami peptides, enhancing their negative charge at pH 7, which are more likely to bind to the positively charged regions of the umami receptor.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"476 ","pages":"Article 143367"},"PeriodicalIF":8.5,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143401555","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 : 2025-02-13DOI: 10.1016/j.foodchem.2025.143396
Mengmei Ni , Linlan Peng , Yuanyuan Zhang , Liang Wang , Qijie Wei , Xiaomeng Li , Lishi Zhang , Jinyao Chen
Yak milk is a promising lipid source substitute for infant formulas designed to mimic human milk. However, comparative studies on the lipid profiles between human and yak milk are scarce. To address this gap, in this study, we thoroughly analysed and compared the lipidome and fatty acid (FA) composition of human colostrum, human mature milk and yak mature milk. A total of 2686 lipid species from 30 lipid classes were identified in the three milk types. Notably, yak mature milk surpassed both human milk stages in the total content of lipid species, triglycerides (TG) and saturated FA. In particular, three potential lipid biomarkers, namely TG(6,0_8,0_14:0) + NH4, TG(16,0_6,0_8:0) + NH4 and TG(10,0_12,0_12,0) + NH4, were identified to differentiate yak mature milk from human colostrum and mature milk. Moreover, upon analysing the lipid metabolic pathways, it was found that the lipids involved in the pathways of acetylcholine synthesis, as well as starch and sucrose metabolism, may not manifest notable differences between yak mature milk and human colostrum, indicating the presence of similar neurodevelopment-regulating and metabolic characteristics in yak milk as in colostrum. Therefore, this comprehensive comparison offers novel insights into the potential of yak mature milk lipids to enhance the humanisation of infant formulas.
{"title":"Comparative lipidomics analysis of human colostrum, mature milk and yak mature milk","authors":"Mengmei Ni , Linlan Peng , Yuanyuan Zhang , Liang Wang , Qijie Wei , Xiaomeng Li , Lishi Zhang , Jinyao Chen","doi":"10.1016/j.foodchem.2025.143396","DOIUrl":"10.1016/j.foodchem.2025.143396","url":null,"abstract":"<div><div>Yak milk is a promising lipid source substitute for infant formulas designed to mimic human milk. However, comparative studies on the lipid profiles between human and yak milk are scarce. To address this gap, in this study, we thoroughly analysed and compared the lipidome and fatty acid (FA) composition of human colostrum, human mature milk and yak mature milk. A total of 2686 lipid species from 30 lipid classes were identified in the three milk types. Notably, yak mature milk surpassed both human milk stages in the total content of lipid species, triglycerides (TG) and saturated FA. In particular, three potential lipid biomarkers, namely TG(6,0_8,0_14:0) + NH4, TG(16,0_6,0_8:0) + NH4 and TG(10,0_12,0_12,0) + NH4, were identified to differentiate yak mature milk from human colostrum and mature milk. Moreover, upon analysing the lipid metabolic pathways, it was found that the lipids involved in the pathways of acetylcholine synthesis, as well as starch and sucrose metabolism, may not manifest notable differences between yak mature milk and human colostrum, indicating the presence of similar neurodevelopment-regulating and metabolic characteristics in yak milk as in colostrum. Therefore, this comprehensive comparison offers novel insights into the potential of yak mature milk lipids to enhance the humanisation of infant formulas.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"476 ","pages":"Article 143396"},"PeriodicalIF":8.5,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143418162","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}
Fibrillation of plant proteins is a promising approach to enhance their gel properties. In this study, black kidney bean protein isolate self-assembled into amyloid fibrils and subsequently formed hydrogels at a concentration of 2.0 wt% after thermal treatment at pH 2.0. Gel structure and rheological properties were modulated by regulating the acid-heat incubation time (0–72 h). With increased incubation time, the black kidney bean protein fibrils (BKPFs) transitioned through distinct states: sol state (8 h), gel state formed by fibril entanglement (12−20 h), and disrupted gel state by partial depolymerization of fibril aggregates (>24 h). Rheological analysis revealed that the gels at 16 h had maximum storage modulus (159.9 Pa). Small-angle X-ray scattering indicated that BKPFs highly aggregated (Rg = 49.49 nm) with a more compact mass fractal structure (Df = 2.0) at 16 h. Cryo-scanning electron microscopy images showed the formation of a homogeneous and dense three-dimensional gel network structure at 12 h.
{"title":"Amyloid fibrils from black kidney bean protein self-assemble into hydrogels: Impact of heating time on gel structure and rheological properties","authors":"Shurui Wang, Peixuan Liu, Yiyu Zang, Jiaoyue Wei, Cuixia Sun, Xiaoyang Li, Yiguo Zhao, Yiping Cao, Wei Lu, Yapeng Fang","doi":"10.1016/j.foodchem.2025.143406","DOIUrl":"10.1016/j.foodchem.2025.143406","url":null,"abstract":"<div><div>Fibrillation of plant proteins is a promising approach to enhance their gel properties. In this study, black kidney bean protein isolate self-assembled into amyloid fibrils and subsequently formed hydrogels at a concentration of 2.0 wt% after thermal treatment at pH 2.0. Gel structure and rheological properties were modulated by regulating the acid-heat incubation time (0–72 h). With increased incubation time, the black kidney bean protein fibrils (BKPFs) transitioned through distinct states: sol state (8 h), gel state formed by fibril entanglement (12−20 h), and disrupted gel state by partial depolymerization of fibril aggregates (>24 h). Rheological analysis revealed that the gels at 16 h had maximum storage modulus (159.9 Pa). Small-angle X-ray scattering indicated that BKPFs highly aggregated (R<sub>g</sub> = 49.49 nm) with a more compact mass fractal structure (D<sub>f</sub> = 2.0) at 16 h. Cryo-scanning electron microscopy images showed the formation of a homogeneous and dense three-dimensional gel network structure at 12 h.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"476 ","pages":"Article 143406"},"PeriodicalIF":8.5,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143418159","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 : 2025-02-13DOI: 10.1016/j.foodchem.2025.143381
Md. Ahasan Kabir , Ivan Lee , Chandra B. Singh , Gayatri Mishra , Brajesh Kumar Panda , Sang-Heon Lee
Aflatoxin B1 is a harmful metabolite that frequently contaminates almonds, other nuts, and grains. Prolonged consumption of foods contaminated with aflatoxin B1 can lead to severe health issues. Hyperspectral imaging enables rapid, non-destructive detection of aflatoxin B1, but its high dimensionality complicates data analysis and increases complexity of classification models. This paper presents a novel hybrid spectral band selection algorithm designed to classify aflatoxin B1 in almonds, suitable for industrial applications. The algorithm operates in two main steps. Firstly, it identifies significant spectra individually based on various tree-based boosting ensemble techniques and multilayer perceptron networks. Then, the significant spectra were optimized using the correlation-aware sparse spectral band selection process. The proposed algorithm was evaluated on three hyperspectral image datasets and was compared with existing classical methods. The selected 4 to 10 spectra achieved comparable classification accuracy compared to the full spectra model and can be used in industrial applications.
{"title":"Correlation awareness evolutionary sparse hybrid spectral band selection algorithm to detect aflatoxin B1 contaminated almonds using hyperspectral images","authors":"Md. Ahasan Kabir , Ivan Lee , Chandra B. Singh , Gayatri Mishra , Brajesh Kumar Panda , Sang-Heon Lee","doi":"10.1016/j.foodchem.2025.143381","DOIUrl":"10.1016/j.foodchem.2025.143381","url":null,"abstract":"<div><div>Aflatoxin B1 is a harmful metabolite that frequently contaminates almonds, other nuts, and grains. Prolonged consumption of foods contaminated with aflatoxin B1 can lead to severe health issues. Hyperspectral imaging enables rapid, non-destructive detection of aflatoxin B1, but its high dimensionality complicates data analysis and increases complexity of classification models. This paper presents a novel hybrid spectral band selection algorithm designed to classify aflatoxin B1 in almonds, suitable for industrial applications. The algorithm operates in two main steps. Firstly, it identifies significant spectra individually based on various tree-based boosting ensemble techniques and multilayer perceptron networks. Then, the significant spectra were optimized using the correlation-aware sparse spectral band selection process. The proposed algorithm was evaluated on three hyperspectral image datasets and was compared with existing classical methods. The selected 4 to 10 spectra achieved comparable classification accuracy compared to the full spectra model and can be used in industrial applications.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"476 ","pages":"Article 143381"},"PeriodicalIF":8.5,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143418160","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-13DOI: 10.1016/j.foodchem.2025.143303
Tina Šaula , Blaž Cigić , Polona Jamnik , Irena Kralj Cigić , Nataša Poklar Ulrih , Tomaž Požrl , Gregor Marolt
In this work, pea flour and two milling fractions obtained by industrial-scale air classification were characterized and fermented by Lactiplantibacillus plantarum to increase their nutritional value. Scanning electron microscopy and chemical analysis revealed major differences in the morphology and composition of the flours. Protein-rich (43.7 %) fraction exhibits a few-fold higher mineral, spermidine (290 μg/g), but also a higher phytate (20.4 mg/g) content compared to starch-rich fraction. Flour type and inoculum majorly influenced the composition of the fermented product. In spontaneously fermented flours, biogenic amines accumulated up to 6.6 mg/g, which was the main drawback besides the large variations between batches, as confirmed by metagenomic analysis. Higher contents of lactic acid, free amino groups formed by proteolysis and gamma-aminobutyric acid were determined in inoculated fermentations of protein rich fraction, whereas a higher relative bioavailability of minerals was found in the inoculated starch-rich fraction, as the phytate content was reduced by 42 %.
{"title":"Enrichment of the nutritional value of pea flour milling fractions through fermentation","authors":"Tina Šaula , Blaž Cigić , Polona Jamnik , Irena Kralj Cigić , Nataša Poklar Ulrih , Tomaž Požrl , Gregor Marolt","doi":"10.1016/j.foodchem.2025.143303","DOIUrl":"10.1016/j.foodchem.2025.143303","url":null,"abstract":"<div><div>In this work, pea flour and two milling fractions obtained by industrial-scale air classification were characterized and fermented by <em>Lactiplantibacillus plantarum</em> to increase their nutritional value. Scanning electron microscopy and chemical analysis revealed major differences in the morphology and composition of the flours. Protein-rich (43.7 %) fraction exhibits a few-fold higher mineral, spermidine (290 μg/g), but also a higher phytate (20.4 mg/g) content compared to starch-rich fraction. Flour type and inoculum majorly influenced the composition of the fermented product. In spontaneously fermented flours, biogenic amines accumulated up to 6.6 mg/g, which was the main drawback besides the large variations between batches, as confirmed by metagenomic analysis. Higher contents of lactic acid, free amino groups formed by proteolysis and gamma-aminobutyric acid were determined in inoculated fermentations of protein rich fraction, whereas a higher relative bioavailability of minerals was found in the inoculated starch-rich fraction, as the phytate content was reduced by 42 %.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"476 ","pages":"Article 143303"},"PeriodicalIF":8.5,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143401558","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Polyphenol-protein interactions are crucial for food processing, nutrition, and functional properties. This study investigates the interaction between rutin and β-casein (β-CAS) or β-lactoglobulin (β-LG) using multispectral analysis, molecular docking, and molecular dynamics (MD) simulations. Fluorescence spectroscopy reveals that rutin binds spontaneously (ΔG < 0) to β-CAS and β-LG, forming complexes with binding constants (Ka) at 298 K of 42.500 × 103 and 2.101 × 103 L·mol−1, respectively, and at 308 K of 5.814 × 103 and 4.350 × 103 L·mol−1. Multispectral analysis and microscopy reveal complex formation and changes in the proteins' secondary, crystalline, and microstructures. Molecular docking and MD simulations verify complex stability, showing heightened binding affinity between rutin and β-CAS. These results validate hydrophobic interactions and hydrogen bonding as the main forces between rutin and the two proteins. These findings offer insights for using milk proteins as rutin carriers and support potential food industry application.
{"title":"Elucidating the interaction mechanism of rutin with β-casein and β-lactoglobulin: A comprehensive analysis using multi-spectroscopy, molecular docking, and molecular dynamic simulations","authors":"Hailin Wang, Leiwen Xiang, Zhuangwei Zhang, Guoqiang Li, Peng Li, Wentao Chen, Yu Fang, Xinyan Lin, Shufen Lin","doi":"10.1016/j.foodchem.2025.143411","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143411","url":null,"abstract":"Polyphenol-protein interactions are crucial for food processing, nutrition, and functional properties. This study investigates the interaction between rutin and β-casein (β-CAS) or β-lactoglobulin (β-LG) using multispectral analysis, molecular docking, and molecular dynamics (MD) simulations. Fluorescence spectroscopy reveals that rutin binds spontaneously (ΔG < 0) to β-CAS and β-LG, forming complexes with binding constants (Ka) at 298 K of 42.500 × 10<sup>3</sup> and 2.101 × 10<sup>3</sup> L·mol<sup>−1</sup>, respectively, and at 308 K of 5.814 × 10<sup>3</sup> and 4.350 × 10<sup>3</sup> L·mol<sup>−1</sup>. Multispectral analysis and microscopy reveal complex formation and changes in the proteins' secondary, crystalline, and microstructures. Molecular docking and MD simulations verify complex stability, showing heightened binding affinity between rutin and β-CAS. These results validate hydrophobic interactions and hydrogen bonding as the main forces between rutin and the two proteins. These findings offer insights for using milk proteins as rutin carriers and support potential food industry application.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"10 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143418156","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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