Food Chemistry最新文献_第10页

Janus-structured GOx-Fe/cu Nanozymes for broad-range glucose detection and Milk analysis 用于葡萄糖检测和牛奶分析的janus结构GOx-Fe/cu纳米酶

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-07 DOI: 10.1016/j.foodchem.2026.148356

Jiajie Xu , Yuhang Huang , Jiayu Xu , Siyu Hu , Xiangyang Tan , Liangchong Yu , Taolei Sun , Guanbin Gao

Glucose oxidase (GOx) is unstable under temperature/pH variations, limiting its biosensing applications. Existing nanozyme-based glucose sensors suffer from narrow detection ranges (0.2–12.0 mM) and poor stability. Herin a Janus-structured GOx-Fe/Cu nanozyme was synthesized via one-pot self-assembly with Fe₁₋ₓS and GOx partially-covered on Cu₃(PO₄)₂ nanoflowers. This nanozyme achieved an ultra-broad glucose detection range (0.5–20 mM, LOD = 34.18 μM), 40 times wider than existing nanozyme, with enhanced stability (>80% activity after 7 h at pH 3 and 5 h at 60 °C) and high specificity. When integrated into a chitosan/agarose hydrogel, it enabled visual glucose quantification through smartphone-based portable detection. In milk samples, it showed reliable glucose and H₂O₂ detection with recovery rates of 95–121% and relative standard deviations (RSD) of 0.31%–8.26%, demonstrating practical applicability. This Janus-structured GOx-Fe/Cu nanozyme improves GOx stability and sensing performance, and the hydrogel platform enables portable detection of glucose and hydrogen peroxide in food chemistry.

葡萄糖氧化酶（GOx）在温度/pH变化下不稳定，限制了其生物传感应用。现有的基于纳米酶的葡萄糖传感器存在检测范围窄（0.2-12.0 mM）和稳定性差的问题。在Cu₃（PO₄）₂纳米花上部分覆盖Fe₁₁ₓS和GOx，通过一锅自组装法合成了一种janus结构的GOx-Fe/Cu纳米酶。该纳米酶实现了超宽的葡萄糖检测范围（0.5-20 mM, LOD = 34.18 μM），比现有纳米酶宽40倍，具有增强的稳定性（在pH 3下7 h，在60 °C下5 h，活性>；80%）和高特异性。当整合到壳聚糖/琼脂糖水凝胶中时，它可以通过基于智能手机的便携式检测实现可视化葡萄糖定量。在牛奶样品中，葡萄糖和H₂O₂的检测结果可靠，回收率为95 ~ 121%，相对标准偏差（RSD）为0.31% ~ 8.26%，具有较好的实用性。这种janus结构的GOx- fe /Cu纳米酶提高了GOx的稳定性和传感性能，水凝胶平台使食品化学中的葡萄糖和过氧化氢的便携式检测成为可能。

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引用次数: 0

Pre-harvest and post-harvest plant-based food quality evaluation based on near-infrared spectroscopy coupled with multiscale deep ensemble learning 基于近红外光谱和多尺度深度集成学习的收获前后植物食品质量评价

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-07 DOI: 10.1016/j.foodchem.2026.148344

Yu Yang , Yu Zhang , Lanxiang Yu , Pengtao Lv , Yao Qin , Chengxin Cai , Zelong Liu , Dandan Zhai , Peng Li , Nana Zhang

Accurate assessment of internal quality attributes in pre- and post-harvest plant-based foods is essential for maturity evaluation and quality grading. Although near-infrared (NIR) spectroscopy offers rapid, non-destructive compositional analysis, real products exhibit marked chemical heterogeneity from variable growth and storage environments, while their spectra remain highly collinear due to overlapping overtone bands. This combination masks subtle compositional differences and limits the reliability of conventional chemometric models. This study develop a multiscale deep ensemble regression framework (MDER) that disentangles chemically informative variation from redundant spectral correlations through multi-receptive-field 1D-CNN branches and an attention-based meta-learner. Using a multi-season Vis-NIR mango dataset (dry matter) and a multi-origin NIR corn kernel dataset (protein), MDER achieved high predictive accuracy (mango: R² = 0.9352; corn: R² = 0.9046) on the test set. These results demonstrate that coupling MDER with NIR provides an effective and chemically meaningful approach for quality evaluation under heterogeneous agricultural conditions.

准确评估收获前后植物性食品的内在质量属性对成熟度评价和质量分级至关重要。虽然近红外（NIR）光谱提供了快速、无损的成分分析，但实际产品在不同的生长和储存环境中表现出明显的化学异质性，而它们的光谱由于重叠的泛音带而保持高度共线。这种组合掩盖了细微的成分差异，限制了传统化学计量模型的可靠性。本研究开发了一个多尺度深度集成回归框架（MDER），该框架通过多接受场1D-CNN分支和基于注意的元学习器从冗余光谱相关性中分离出化学信息变化。使用多季节Vis-NIR芒果数据集（干物质）和多来源NIR玉米籽粒数据集（蛋白质），MDER在测试集上取得了较高的预测精度（芒果：R2 = 0.9352；玉米：R2 = 0.9046）。这些结果表明，MDER与NIR的耦合为异质农业条件下的质量评价提供了有效且具有化学意义的方法。

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引用次数: 0

Advances in protein based microencapsulation: from encapsulation materials to functional applications and future prospects 蛋白基微胶囊研究进展：从封装材料到功能应用及未来展望

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-06 DOI: 10.1016/j.foodchem.2026.148299

Sulaiman Ahmed , Gan Hu , Zahra Batool

Owing to their remarkable emulsifying ability, structural versatility, and biocompatibility, proteins become promising wall materials for the microencapsulation of diverse bioactive compounds and micronutrients. This review provided a comprehensive overview of protein-based microencapsulation, emphasizing the types of proteins, both animal-derived (whey, casein, gelatin, and egg albumin) and plant-derived (zein, soy, pea, and legume) and their complexes due to their amphiphilic and self-assembling characteristics. Meanwhile, various encapsulation techniques, including spray drying, complex coacervation, ionic gelation, electrospraying, electrospinning, and ultrasonication, are discussed concerning their influence on microcapsule structure, stability, and release behavior. Moreover, critical parameters such as protein physicochemical properties, hydrophobic interactions, thiol crosslinking, protein-polysaccharide composites, emulsion stability, and core-to-wall ratios are also analyzed critically. Additionally, the review also highlighted the applications of protein-based microcapsules in food stabilization, antimicrobial and probiotic delivery, and nutrient fortification, and finally concluded with future perspectives on improving their stability, controllability, and multifunctionality for broader industrial applications.

由于其卓越的乳化能力、结构通用性和生物相容性，蛋白质成为多种生物活性化合物和微量营养素微胶囊化的理想壁材。这篇综述提供了基于蛋白质的微胶囊化的全面概述，重点介绍了蛋白质的类型，包括动物来源的（乳清、酪蛋白、明胶和蛋白蛋白）和植物来源的（玉米蛋白、大豆、豌豆和豆类）以及它们的复合物，因为它们具有两亲性和自组装特性。同时，讨论了喷雾干燥、复合凝聚、离子凝胶、电喷涂、静电纺丝、超声波等多种包封技术对微胶囊结构、稳定性和释放行为的影响。此外，关键参数，如蛋白质的物理化学性质，疏水相互作用，硫醇交联，蛋白质-多糖复合材料，乳液稳定性和核壁比也进行了严格的分析。此外，本文还重点介绍了蛋白质微胶囊在食品稳定、抗菌和益生菌输送、营养强化等方面的应用，并对其稳定性、可控性和多功能性等方面的应用前景进行了展望。

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引用次数: 0

Antifungal, antioxidant activity, and preservation effect of caffeic acid quaternary ammonium salt-modified chitosan 咖啡酸季铵盐改性壳聚糖的抗真菌、抗氧化活性及保鲜效果

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-06 DOI: 10.1016/j.foodchem.2026.148313

Yanheng Zhang , Yanfei Niu , Qian Chen , Xiaoping Rao , Chunhua Wu

This study modified chitosan (CS) using caffeic acid (CA) and 1-(4-carboxyphenyl)-N, N, N-trimethylammonium chloride (TMAC) to enhance its antifungal and antioxidant activities. The modified products were determined using FTIR and ¹HNMR. The modified product's in vitro antifungal activity against five plant pathogens was investigated using the mycelial growth rate method. Chitosan co-grafted with both CA and TMAC (TMACSCA) exhibited the best inhibitory effect against Phytophthora capsici (EC₅₀ = 37.826 μg/mL). Through analysis of the microscopic morphology of the mycelium, we found that this modified product damages the ultrastructure of fungal hyphae, which inhibits their growth. In vivo and antioxidant testing indicates that TMACSCA exhibits excellent therapeutic and protective properties, as well as outstanding antioxidant activity. TMACSCA extends the shelf life of fresh peppers by 21 days and mangoes by 18 days. This study provides theoretical guidance for the further developing modified chitosan for antimicrobial and preservation applications.

以咖啡酸（CA）和1-（4-羧基苯基）-N， N， N-三甲基氯化铵（TMAC）对壳聚糖（CS）进行改性，提高其抗真菌和抗氧化活性。用FTIR和1HNMR对改性产物进行了测定。采用菌丝生长速率法研究了改性产物对5种植物病原菌的体外抑菌活性。CA和TMAC共接枝的壳聚糖（TMACSCA）对辣椒疫霉（EC₅₀ = 37.826 μg/mL）的抑制效果最好。通过菌丝的显微形态分析，我们发现该修饰产物破坏了真菌菌丝的超微结构，抑制了菌丝的生长。体内和抗氧化试验表明，TMACSCA具有良好的治疗和保护性能，以及出色的抗氧化活性。TMACSCA将新鲜辣椒的保质期延长21 天，芒果延长18 天。本研究为进一步开发改性壳聚糖在抗菌和保鲜方面的应用提供了理论指导。

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引用次数: 0

Rapid detection of Alicyclobacillus acidoterrestris in juice using an electrochemical immunosensor: Correlation with growth kinetics and spoilagez potential 用电化学免疫传感器快速检测果汁中的嗜酸地芽胞杆菌：与生长动力学和腐败电位的关系

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-06 DOI: 10.1016/j.foodchem.2026.148240

Yuyang Chen , Qiqi Cui , Minxuan Liu , Jiaxi Li , Fuyuan Zhang , Xianghong Wang

Alicyclobacillus acidoterrestris (A. acidoterrestris) is the primary spoilage microorganism in apple juice, producing guaiacol (GUA) through metabolism, which results in characteristic off-flavors and cloudiness. This study established a comprehensive quality assessment method using GC-IMS, relative odor activity value (ROAV), Logistic modeling, sensory evaluation and Pearson correlation analysis, which demonstrated that quantitative detection of A. acidoterrestris in fruit juice enables reliable prediction of spoilage. An electrochemical immunosensor was developed by immobilizing anti-A. acidoterrestris monoclonal antibody (mAb) onto NiMnSe/SWNTs@PPy nanocomposite-modified electrodes, enabling highly sensitive detection (linear detection range: 10–1 × 10⁷ CFU/mL; limit of detection (LOD): 3.45 CFU/mL; recovery: 97.66%–110.16%; relative standard deviation (RSD): 2.05%–6.26%). Additionally, the logistic model enabled the sensor to predict the degree of flavor deterioration in juice. This dual-function tool provides simultaneous A. acidoterrestris detection and quality prediction, offering significant advantages for juice quality control.

酸地酸环杆菌（a.a icidoterrestris）是苹果汁中的主要变质微生物，它通过代谢产生愈创木酚（GUA），产生特有的异味和混浊。通过GC-IMS、相对气味活性值（relative odor activity value， ROAV）、Logistic建模、感官评价和Pearson相关分析，建立了一种综合质量评价方法。结果表明，定量检测果汁中的酸地草能够可靠地预测果汁的变质情况。通过固定化抗a抗体，研制了一种电化学免疫传感器。acidoterrestris单克隆抗体（mAb）在NiMnSe/SWNTs@PPy纳米复合修饰电极上，具有高灵敏度的检测(线性检测范围：10-1 × 107 CFU/mL，检出限（LOD）： 3.45 CFU/mL；回收率:97.66% -110.16%;相对标准偏差（RSD）： 2.05% ~ 6.26%)。此外，逻辑模型使传感器能够预测果汁风味恶化的程度。该工具具有双重功能，可同时进行抑酸草的检测和质量预测，为果汁质量控制提供了重要的优势。

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引用次数: 0

Exploring biomarkers of orange consumption in human urine through untargeted metabolomics using dual-column UHPLC-MS 利用双柱高效液相色谱-质谱法通过非靶向代谢组学研究人类尿液中橙子消耗的生物标志物

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-06 DOI: 10.1016/j.foodchem.2026.148317

Peiyu Li , Chengwu Feng , Wanning Shang , Zilin Xiao , Tongtong Li , Aili Sheng , Ying Wang , Yinfan Wu , Hao Ma , Xuan Wang , Geng Zong

Existing biomarkers for fruit intake have not been well validated owing to the limited coverage of metabolomic platforms and lack specificity when used individually. In a highly controlled cross-over intervention study with 19 healthy volunteers on orange biomarker discovery, metabolomics analysis was performed on orange fruit, its in vitro digested samples, and postprandial urine using dual-column (Amide and T3) ultra-high-performance liquid chromatography-mass spectrometry (UHPLC-MS). Based on an intensive statistical strategy that incorporated the urinary kinetic curve (T_{0 h}, T_{2 h}, T_{4 h}, T_{6 h}, T_{24 h}) of over 30,000 features, we confirmed three previously reported biomarkers (achillein, hesperetin, ferulic acid), and identified nine novel candidates that remained elevated after 24 h of consumption. Multi-biomarker panels using XGBoost achieved high predictive performance in classifying orange consumers after 1–2 days free diet background (single: 0.72 vs. panel: 0.85–0.90). Further application of dual-column UHPLC-MS and multi-biomarkers may accelerate the discovery and application of food biomarkers.

由于代谢组学平台的覆盖范围有限，并且单独使用时缺乏特异性，现有的水果摄入量生物标志物尚未得到很好的验证。在一项由19名健康志愿者参与的橙子生物标志物发现的高对照交叉干预研究中，采用双柱（酰胺和T3）超高效液相色谱-质谱（UHPLC-MS）对橙子、其体外消化样品和餐后尿液进行了代谢组学分析。基于包含超过30,000个特征的尿动力学曲线（T0 h, T2 h, T4 h, T6 h, T24 h）的强化统计策略，我们确认了三个先前报道的生物标志物（achillein, hesperetin，阿魏酸），并确定了9个新的候选物，在24 h后仍保持升高。使用XGBoost的多生物标志物面板在1-2 天自由饮食背景后对橙子消费者进行分类方面取得了很高的预测性能（单一：0.72 vs.面板：0.85-0.90）。双柱UHPLC-MS和多生物标志物的进一步应用可能会加速食品生物标志物的发现和应用。

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引用次数: 0

Enzymatic degradation of proteinaceous Pickering particles – A strategy to induce demulsification 酶降解蛋白皮克林颗粒-一种诱导破乳的策略

IF 8.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-06 DOI: 10.1016/j.foodchem.2026.148300

Gloria Hernandez-Rodriguez, Zijing Wu, David Harbottle, Brent S. Murray, Anwesha Sarkar

引用次数: 0

Cu-CDs/ABEI@Ag with peroxidase-like catalytic activity for chemiluminescence sensing of glyphosate residues in coffee 具有过氧化物酶样催化活性的Cu-CDs/ABEI@Ag对咖啡中草甘膦残留物的化学发光传感

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-05 DOI: 10.1016/j.foodchem.2026.148272

Qiulan Li , Jiahe Dai , Yaling Yang , Linqian Hou , Hong Li

In this study, an “off” signal chemiluminescence (CL) sensor was designed for the detection of glyphosate (Gly) based on Cu-CDs/ABEI@Ag as CL enhancers. Copper-doped carbon dots (Cu-CDs) was synthesized through a sample microwave digestion approach, and AgNO₃ was reduced to silver nanoparticles (AgNPs) utilizing N-(4-aminobutyl)-N-ethylisoluminol (ABEI) and prepared Cu-CDs as mild reducing agents. The Cu-CDs and AgNPs demonstrated peroxidase (POD)-like properties, facilitating the breakdown of H₂O₂ into reactive oxygen species (ROS) such as ∙OH, ∙O₂⁻, and ¹O₂ to generate CL signal. By integrating ABEI into the catalyst system, the CL reagent became concentrated within the catalyst structure, minimizing the spatial separation between the catalyst and ABEI, thus amplifying the CL response. Notably, Gly can inhibit POD-like activity by interaction between Cu-CDs/ABEI@Ag and Gly, thus decrease the CL intensities produced from oxidation of ABEI. Based on this highly sensitive “off” response in CL, a CL nano-sensor was developed for Gly detection, achieving a detection limit of 3.87 μg/L. Furthermore, satisfactory spiked recovery rates (95.86–111.13%) were obtained in coffee samples, highlighting the sensor's promising applicability for on-site Gly monitoring.

本研究设计了一种基于Cu-CDs/ABEI@Ag作为信号化学发光增强剂的“关闭”信号化学发光（CL）传感器，用于检测草甘膦（Gly）。采用微波消解法制备了铜掺杂碳点（Cu-CDs），并利用N-（4-氨基丁基）-N-乙基异体醇（ABEI）将AgNO3还原为银纳米粒子（AgNPs），作为温和还原剂制备了Cu-CDs。Cu-CDs和AgNPs表现出过氧化物酶（POD）样特性，促进H2O2分解成活性氧（ROS），如∙OH、∙O2−和1O2，从而产生CL信号。通过将ABEI整合到催化剂体系中，CL试剂被集中在催化剂结构中，最大限度地减少了催化剂与ABEI之间的空间分离，从而放大了CL反应。值得注意的是，Gly可以通过Cu-CDs/ABEI@Ag与Gly的相互作用抑制pod样活性，从而降低ABEI氧化产生的CL强度。基于这种高灵敏度的CL“关闭”响应，开发了用于Gly检测的CL纳米传感器，检测限为3.87 μg/L。此外，在咖啡样品中获得了令人满意的加峰回收率（95.86-111.13%），突出了该传感器在现场Gly监测中的应用前景。

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引用次数: 0

Valorization of beetroot waste through betalains extraction using edible and ready-to-use NADES: A circular economy approach for next-generation health-promoting food colorants 通过食用和即食NADES提取甜菜根废料的价值增值：下一代促进健康的食用色素的循环经济方法

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-05 DOI: 10.1016/j.foodchem.2026.148314

Nevena Kićović , Đurđa Ivković , Maja Krstić Ristivojević , Jasmina Vidic , Jelena Trifković , Filip Andrić , Petar Ristivojević

Concerns about synthetic food dyes being associated with adverse health effects have increased interest in safer, natural alternatives, which provide vivid color and beneficial bioactive properties. This study explores the beetroot waste valorization by extracting bioactive pigments using 15 edible, ready-to-use Natural Deep Eutectic Solvents (NADES). The five best-performing extracts–showing highest total phenolic content, betalain yield and antioxidant capacity–were obtained with betaine/xylitol/1,3-propanediol, betaine/fructose, fructose/glucose/glycerol, fructose/xylitol/glycerol, and choline chloride/citric acid NADES systems, and applied as natural colorants in cookies. Choline chloride/citric acid NADES extract exhibited the strongest anti-diabetic (98 ± 1%), anti-obesity (53 ± 3%), and antimicrobial activity against four foodborne pathogens, enzymatic browning inhibition (98 ± 2%), and produced the most intense coloration in the cookie model system. It showed dose-dependent cytotoxicity, whereas remaining extracts were non-toxic. Тhese findings demonstrate the feasibility of valorizing beetroot by-products into sustainable, health-promoting food colorants aligned with circular-economy and clean-label strategies.

由于担心合成食用色素会对健康造成不良影响，人们对更安全、天然的替代品的兴趣日益浓厚，因为它们能提供鲜艳的颜色和有益的生物活性特性。本研究通过使用15种可食用的天然深共熔溶剂（NADES）提取甜菜根废物的生物活性色素，探索了甜菜根废物的增值。用甜菜碱/木糖醇/1,3-丙二醇、甜菜碱/果糖、果糖/葡萄糖/甘油、果糖/木糖醇/甘油和氯化胆碱/柠檬酸NADES体系得到了5种性能最好的提取物，它们均表现出最高的总酚含量、甜菜碱产率和抗氧化能力。氯化胆碱/柠檬酸NADES提取物具有最强的抗糖尿病（98±1%）、抗肥胖（53±3%）、抗4种食源性致病菌、酶促褐变抑制（98±2%）和饼干模型系统中最强的显色性。其表现出剂量依赖的细胞毒性，而其余提取物则无毒。Тhese研究结果表明，将甜菜根副产品转化为可持续的、促进健康的食用色素，与循环经济和清洁标签战略相一致，是可行的。

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引用次数: 0

The effect of hydrothermal desulfation of Gracilaria on the physicochemical and structural alterations of gel by different temperatures 研究了水热法脱硫对不同温度下黄芩凝胶的理化和结构变化的影响

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-05 DOI: 10.1016/j.foodchem.2026.148269

Yunshuang Jiao , Weijie Qiu , Baoshang Fu , Pengfei Jiang , Libo Qi , Shan Shang

This study investigated the effects of heating temperatures (90–130 °C) on the physicochemical, structural alterations, and gelling properties of Gracilaria gel. As the heating temperature increased, enhanced viscoelastic properties, gel strength, and bound water content from 90 °C to 120 °C were observed, accompanied by the most rigid microstructures in 120 °C group. Pearson correlation analysis indicated that the enhanced gelling properties were positively correlated with 3,6-nhydro-galactose. The desulfurization effect also contributed to such enhancement as evidenced by reduced sulfate content. Though the lowest sulfate content was observed in the 130 °C group, weakened gelling properties were still observed due to a sharp decrease in 3,6-anhydro-galactose content upon severe temperature. Combined with sensory evaluation, Gracilaria gel prepared under 120 °C gained high acceptance in terms of elasticity. This study reveals a heat treatment–regulated hydrothermal desulfation strategy for producing non-chemically desulfated Gracilaria gel with improved food safety and industrial applicability.

本研究考察了加热温度（90-130℃）对江蓠凝胶的理化、结构变化和胶凝性能的影响。随着加热温度的升高，在90°C至120°C范围内，粘弹性、凝胶强度、结合水含量均有所增强，且120°C组的微观结构最为刚性。Pearson相关分析表明，增强的胶凝性能与3,6-半乳糖呈正相关。脱硫效果也有助于这种增强，如硫酸盐含量的降低。虽然在130°C组中硫酸盐含量最低，但由于3,6-无水半乳糖含量在高温下急剧下降，凝胶性能仍然减弱。结合感官评价，在120℃下制备的盆草凝胶在弹性方面获得了较高的接受度。本研究揭示了一种热处理调节的水热脱硫策略，用于生产非化学脱硫的魔芋凝胶，提高了食品安全性和工业适用性。

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引用次数: 0