Pub Date : 2026-04-15Epub Date: 2026-02-18DOI: 10.1016/j.foodchem.2026.148494
Ya Liu, Jiuhong Du, Wenyi Ran, Lihui Huang, Wenyue Yu, Huan Guo, Yue Xiao, Yanping Wu, Kai Zhong, Yina Huang, Hong Gao
Low-salt sausages are gaining popularity due to health risks from high salt intake. In this study, the effects of electron beam irradiation (EBI) at various doses (0, 3, 6 kGy) combined with inclusion complexes (ICs) of tea-polyphenol/β-cyclodextrin/NaCl on the quality of low-salt Sichuan-style sausages during ambient storage (25 °C) were investigated. Additionally, machine learning algorithms were employed, and the accuracy and R2 of both SVM and Extra Tree models exceeded 99.9%, highlighting the key oxidation biomarkers to establish the oxidation mechanism. ICs demonstrated enhanced antioxidant properties that effectively suppressed excessive oxidation in sausages accelerated by 3 kGy EBI, thereby reducing the oxidative products contributing off flavors while preserving desirable flavor compounds derived from spices, pepper oil and microbial metabolism. These findings offer novel insights into utilizing ICs and 3 kGy EBI for preserving low-salt Sichuan-style sausages while providing valuable information regarding potential volatile biomarker for detecting sausage oxidation levels.
{"title":"Insight into the oxidation mechanism of low-salt Sichuan-style sausages treated with inclusion complexes of tea-polyphenol/β-cyclodextrin/NaCl and electron beam irradiation using machine learning algorithms.","authors":"Ya Liu, Jiuhong Du, Wenyi Ran, Lihui Huang, Wenyue Yu, Huan Guo, Yue Xiao, Yanping Wu, Kai Zhong, Yina Huang, Hong Gao","doi":"10.1016/j.foodchem.2026.148494","DOIUrl":"10.1016/j.foodchem.2026.148494","url":null,"abstract":"<p><p>Low-salt sausages are gaining popularity due to health risks from high salt intake. In this study, the effects of electron beam irradiation (EBI) at various doses (0, 3, 6 kGy) combined with inclusion complexes (ICs) of tea-polyphenol/β-cyclodextrin/NaCl on the quality of low-salt Sichuan-style sausages during ambient storage (25 °C) were investigated. Additionally, machine learning algorithms were employed, and the accuracy and R<sup>2</sup> of both SVM and Extra Tree models exceeded 99.9%, highlighting the key oxidation biomarkers to establish the oxidation mechanism. ICs demonstrated enhanced antioxidant properties that effectively suppressed excessive oxidation in sausages accelerated by 3 kGy EBI, thereby reducing the oxidative products contributing off flavors while preserving desirable flavor compounds derived from spices, pepper oil and microbial metabolism. These findings offer novel insights into utilizing ICs and 3 kGy EBI for preserving low-salt Sichuan-style sausages while providing valuable information regarding potential volatile biomarker for detecting sausage oxidation levels.</p>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 Pt B","pages":"148494"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147275263","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}
This study systematically investigated the effects of aqueous-phase content (Φ = 0–0.60) on the microstructure, rheological properties, and stability of carnauba wax-based water-in-oleogel emulsions, and evaluated their potential as shortening substitutes in croissants. Microscopic analyses confirmed the formation of W/O emulsion structures and wax crystal networks. Droplet size increased from 13.32 μm to 37.46 μm as Φ increased. Rheological measurements showed that the emulsion with Φ = 0.30 exhibited the highest elastic modulus and strongest resistance to deformation, with a creep recovery rate of 59.82%. Stability tests further demonstrated that this formulation possessed the greatest storage stability, with an oil-binding capacity of 98.1% after 21 days of storage. When applied to croissants, the Φ = 0.30 emulsion produced products showed no significant differences from the shortening control in appearance or textural attributes.
{"title":"Tailoring network structures of water-in-Oleogel emulsions by modulating oil-to-water ratios for the fabrication of croissants: Effects on rheological properties and final product texture","authors":"Zhaohua Huang , Baozhong Guo , Deming Gong , Guowen Zhang","doi":"10.1016/j.foodchem.2026.148425","DOIUrl":"10.1016/j.foodchem.2026.148425","url":null,"abstract":"<div><div>This study systematically investigated the effects of aqueous-phase content (Φ = 0–0.60) on the microstructure, rheological properties, and stability of carnauba wax-based water-in-oleogel emulsions, and evaluated their potential as shortening substitutes in croissants. Microscopic analyses confirmed the formation of W/O emulsion structures and wax crystal networks. Droplet size increased from 13.32 μm to 37.46 μm as Φ increased. Rheological measurements showed that the emulsion with Φ = 0.30 exhibited the highest elastic modulus and strongest resistance to deformation, with a creep recovery rate of 59.82%. Stability tests further demonstrated that this formulation possessed the greatest storage stability, with an oil-binding capacity of 98.1% after 21 days of storage. When applied to croissants, the Φ = 0.30 emulsion produced products showed no significant differences from the shortening control in appearance or textural attributes.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148425"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146169714","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-04-15Epub Date: 2026-02-12DOI: 10.1016/j.foodchem.2026.148392
Sainan Guo , Meiran Jin , Xiang Li , Bangfeng Yin , Yu Wang , Xiufang Dong , Hang Qi
Chlorophyll (Chl) degradation during thermal processing significantly compromises the color and nutritional quality of seaweed products. To improve color in Undaria pinnatifida (UP), ultrasound-assisted polysaccharide impregnation was combined with thermal processing. Kinetics at 70–120 °C showed first-order Chl degradation (Ea = 21.84 kJ/mol) and zero-order color change (ΔE). Through single-factor and response surface optimization, Sodium Alginate (SA, 0.25%) performed better than κ-carrageenan (κC), lowering ΔE from 21.73 to 1.78 and increasing Chl retention 103-fold versus the control under optimal conditions (120 min, 120 W). SA also raised antioxidant activity (DPPH scavenging: 81.2% vs. 52.3%). Electronic nose and Gas Chromatography Ion Mobility Spectrometry(GC-IMS)showed SA-ultrasound treatment suppressed off-flavors (W1W signal decreased 64.3%) and enriched pleasant volatiles. This offers a scalable method to simultaneously enhance color, nutrition, and flavor in seaweed products.
{"title":"Ultrasound-assisted sodium alginate impregnation enhances chlorophyll stability in Undaria pinnatifida","authors":"Sainan Guo , Meiran Jin , Xiang Li , Bangfeng Yin , Yu Wang , Xiufang Dong , Hang Qi","doi":"10.1016/j.foodchem.2026.148392","DOIUrl":"10.1016/j.foodchem.2026.148392","url":null,"abstract":"<div><div>Chlorophyll (Chl) degradation during thermal processing significantly compromises the color and nutritional quality of seaweed products. To improve color in <em>Undaria pinnatifida</em> (UP), ultrasound-assisted polysaccharide impregnation was combined with thermal processing. Kinetics at 70–120 °C showed first-order Chl degradation (Ea = 21.84 kJ/mol) and zero-order color change (ΔE). Through single-factor and response surface optimization, Sodium Alginate (SA, 0.25%) performed better than κ-carrageenan (κC), lowering ΔE from 21.73 to 1.78 and increasing Chl retention 103-fold versus the control under optimal conditions (120 min, 120 W). SA also raised antioxidant activity (DPPH scavenging: 81.2% vs. 52.3%). Electronic nose and Gas Chromatography Ion Mobility Spectrometry(GC-IMS)showed SA-ultrasound treatment suppressed off-flavors (W1W signal decreased 64.3%) and enriched pleasant volatiles. This offers a scalable method to simultaneously enhance color, nutrition, and flavor in seaweed products.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148392"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146169740","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-04-15Epub Date: 2026-02-10DOI: 10.1016/j.foodchem.2026.148389
Mohamed Salama , Mostafa Gouda , Mahmoud Abou-Elsoud , Xiaomeng Li , Long Sheng , Zhaoxia Cai
Thermal processing of egg white proteins (EWPs) often results in a fishy odor in food products. Here, ternary composite systems (ECX) were developed using caseins (CNs) and xylitol (XY), aided by high-intensity ultrasound (HIU), to mitigate off-flavor formation. Volatile organic compounds (VOCs) were profiled by GC-IMS, while sensory changes were evaluated using an E-nose and E-tongue coupled with multivariate analysis. The results showed that 46 volatiles were detected, including 18 odor-active compounds. Notably, applying HIU to ECX for 10 min after heating significantly reduced trimethylamine (1.21 ± 0.05 a.u.) and 3-butenenitrile (0.77 ± 0.04) compared to the heated EWP control (2.67 ± 0.04 and 2.40 ± 0.09). Meanwhile, esters and aldehydes increased, indicating targeted modulation of key aroma compounds. Protein-polyol interactions improved E-nose and E-tongue profiles from boosted favorable volatiles (e.g., 1-butyl acetate, pentyl formate). In conclusion, HIU-assisted ECX offers a promising strategy for controlling off-flavors in heated high-protein beverages.
{"title":"Ultrasound-induced ternary composite system for off-flavor reduction in thermally processed egg white proteins","authors":"Mohamed Salama , Mostafa Gouda , Mahmoud Abou-Elsoud , Xiaomeng Li , Long Sheng , Zhaoxia Cai","doi":"10.1016/j.foodchem.2026.148389","DOIUrl":"10.1016/j.foodchem.2026.148389","url":null,"abstract":"<div><div>Thermal processing of egg white proteins (EWPs) often results in a fishy odor in food products. Here, ternary composite systems (ECX) were developed using caseins (CNs) and xylitol (XY), aided by high-intensity ultrasound (HIU), to mitigate off-flavor formation. Volatile organic compounds (VOCs) were profiled by GC-IMS, while sensory changes were evaluated using an <em>E</em>-nose and E-tongue coupled with multivariate analysis. The results showed that 46 volatiles were detected, including 18 odor-active compounds. Notably, applying HIU to ECX for 10 min after heating significantly reduced trimethylamine (1.21 ± 0.05 a.u.) and 3-butenenitrile (0.77 ± 0.04) compared to the heated EWP control (2.67 ± 0.04 and 2.40 ± 0.09). Meanwhile, esters and aldehydes increased, indicating targeted modulation of key aroma compounds. Protein-polyol interactions improved <em>E</em>-nose and E-tongue profiles from boosted favorable volatiles (e.g., 1-butyl acetate, pentyl formate). In conclusion, HIU-assisted ECX offers a promising strategy for controlling off-flavors in heated high-protein beverages.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148389"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146153201","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-04-15Epub Date: 2026-02-10DOI: 10.1016/j.foodchem.2026.148371
Ziqi Guo , Bruna Monteiro , Sara da Silva , Daniela Milheiro , Susana Soares , Nuno Mateus , Victor Freitas , Jingren He , Ricardo Dias
The growing market for plant-based foods is accelerating reformulation of wheat gluten-containing products and the need to control gluten functionality through processing. Conventional operations (mixing/kneading, fermentation, drying, baking/steaming) and emerging technologies (thermal treatments, high pressure, microwave, ultrasound, pulsed electric fields, enzymatic and chemical modification) impose mechanical and thermo-oxidative stresses that restructure gluten across length scales. A central mediator is gluten-polyphenol interactions: polyphenols bind non-covalently and may form quinone-mediated covalent adducts under oxidative conditions, thereby reorganizing gluten networks, dough rheology and techno-functional performance. This review synthesizes evidence from real food matrices on how processing parameters tune these interactions and, in turn, influence digestibility, polyphenol bioaccessibility and immunoreactivity via epitope masking/exposure and changes in digestion-derived peptides. Key gaps include inconsistent reporting of processing intensity, limited consideration of matrix effects and polyphenol speciation, and non-standardized immunoassays. Future directions focus on linking processing, structure, interactions and outcomes in standardized workflows.
{"title":"Impact of food processing methods and polyphenol interactions on the structural integrity and functionality of wheat gluten proteins","authors":"Ziqi Guo , Bruna Monteiro , Sara da Silva , Daniela Milheiro , Susana Soares , Nuno Mateus , Victor Freitas , Jingren He , Ricardo Dias","doi":"10.1016/j.foodchem.2026.148371","DOIUrl":"10.1016/j.foodchem.2026.148371","url":null,"abstract":"<div><div>The growing market for plant-based foods is accelerating reformulation of wheat gluten-containing products and the need to control gluten functionality through processing. Conventional operations (mixing/kneading, fermentation, drying, baking/steaming) and emerging technologies (thermal treatments, high pressure, microwave, ultrasound, pulsed electric fields, enzymatic and chemical modification) impose mechanical and thermo-oxidative stresses that restructure gluten across length scales. A central mediator is gluten-polyphenol interactions: polyphenols bind non-covalently and may form quinone-mediated covalent adducts under oxidative conditions, thereby reorganizing gluten networks, dough rheology and techno-functional performance. This review synthesizes evidence from real food matrices on how processing parameters tune these interactions and, in turn, influence digestibility, polyphenol bioaccessibility and immunoreactivity via epitope masking/exposure and changes in digestion-derived peptides. Key gaps include inconsistent reporting of processing intensity, limited consideration of matrix effects and polyphenol speciation, and non-standardized immunoassays. Future directions focus on linking processing, structure, interactions and outcomes in standardized workflows.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148371"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146153204","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}
An analytical method for simultaneous determination of cis−/trans-forms of vitamin K1 (phylloquinone), β, γ-dihydro K1 and K2 (menaquinones 4–10) was developed and thoroughly validated for applicability to a broad range of food matrices, tissue fluids, and supplements. The extraction procedures and post-liquid-liquid extraction solvents were optimized to maximize recovery that ranged from 80 to 118%. A longer HPLC column and a gradient were applied for improved separation of vitamers as well as cis/trans-forms. External standard curves for the vitamin K forms were efficiently injected by an autosampler (R2 ≥ 0.999). Vitamin K was efficiently reduced to hydroquinone by an online post-column electrochemical reduction cell before fluorescence detection. By analyzing reference materials and spiked samples the average LOQs were approximately 0.1 μg/kg for all vitamers except for 0.2 μg/kg for MK-6 and MK-10. The intra- and inter-day precision, expressed as 2RSD, were typically around 8% for K1 and 10% for the K2 forms.
{"title":"Determination of vitamin K1 (phylloquinone) and K2 (menaquinones 4–10) in a broad range of matrices by HPLC with electrochemical reduction and fluorescence detection","authors":"Kari Elin Rød, Annbjørg Bøkevoll, Amalie Moxness Reksten, Lisbeth Dahl, Eystein Oveland","doi":"10.1016/j.foodchem.2026.148327","DOIUrl":"10.1016/j.foodchem.2026.148327","url":null,"abstract":"<div><div>An analytical method for simultaneous determination of <em>cis</em>−/<em>trans</em>-forms of vitamin K1 (phylloquinone), β, γ-dihydro K1 and K2 (menaquinones 4–10) was developed and thoroughly validated for applicability to a broad range of food matrices, tissue fluids, and supplements. The extraction procedures and post-liquid-liquid extraction solvents were optimized to maximize recovery that ranged from 80 to 118%. A longer HPLC column and a gradient were applied for improved separation of vitamers as well as <em>cis</em>/<em>trans</em>-forms. External standard curves for the vitamin K forms were efficiently injected by an autosampler (R<sup>2</sup> ≥ 0.999). Vitamin K was efficiently reduced to hydroquinone by an online post-column electrochemical reduction cell before fluorescence detection. By analyzing reference materials and spiked samples the average LOQs were approximately 0.1 μg/kg for all vitamers except for 0.2 μg/kg for MK-6 and MK-10. The intra- and inter-day precision, expressed as 2RSD, were typically around 8% for K1 and 10% for the K2 forms.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148327"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146138845","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-04-15Epub Date: 2026-02-08DOI: 10.1016/j.foodchem.2026.148310
Yingfei Liu , Jun Li , Yixin Ma , Xirui Pei , Xitian Peng , Di Chen
Benzimidazoles are an important class of anthelmintics used to control parasitic infections in food-producing animals. However, these drugs can cause toxicological effects such as embryotoxicity, teratogenicity, polyploidy, and gastrointestinal disturbances. Monitoring benzimidazole residues in animal-derived foods is essential for human health. This review outlines the structural characteristics, classification, and toxicity of benzimidazole veterinary drugs, with a focus on their effects on animals, the environment, and humans. It discusses recent advancements in sample preparation and detection techniques, highlighting novel adsorbents like molecularly imprinted polymers and metal–organic network composites for enhanced selectivity and adsorption capacity. Developments in chromatographic methods, ELISA, and sensor technologies for benzimidazole detection are also reviewed, showcasing improvements in analytical performance, including low detection limits and reliable recoveries in complex food matrices. This work offers insights into future challenges and opportunities in benzimidazole research to guide detection strategies and ensure food safety.
{"title":"Recent advances in toxicology, extraction, and analytical techniques for benzimidazole veterinary drug residues in food","authors":"Yingfei Liu , Jun Li , Yixin Ma , Xirui Pei , Xitian Peng , Di Chen","doi":"10.1016/j.foodchem.2026.148310","DOIUrl":"10.1016/j.foodchem.2026.148310","url":null,"abstract":"<div><div>Benzimidazoles are an important class of anthelmintics used to control parasitic infections in food-producing animals. However, these drugs can cause toxicological effects such as embryotoxicity, teratogenicity, polyploidy, and gastrointestinal disturbances. Monitoring benzimidazole residues in animal-derived foods is essential for human health. This review outlines the structural characteristics, classification, and toxicity of benzimidazole veterinary drugs, with a focus on their effects on animals, the environment, and humans. It discusses recent advancements in sample preparation and detection techniques, highlighting novel adsorbents like molecularly imprinted polymers and metal–organic network composites for enhanced selectivity and adsorption capacity. Developments in chromatographic methods, ELISA, and sensor technologies for benzimidazole detection are also reviewed, showcasing improvements in analytical performance, including low detection limits and reliable recoveries in complex food matrices. This work offers insights into future challenges and opportunities in benzimidazole research to guide detection strategies and ensure food safety.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148310"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146138722","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-04-15Epub Date: 2026-02-07DOI: 10.1016/j.foodchem.2026.148311
Ana M. Benítez-González, Carla M. Stinco, Francisco J. Rodríguez-Pulido, Antonio J. Meléndez-Martínez
This study evaluated the effects of air frying (AF) and conventional baking (B) on the concentration and bioaccessible content of carotenoids (CBC) in cherry tomatoes, with a focus on both coloured (lycopene, β-carotene, lutein, ζ-carotene) and colourless (phytoene, phytofluene) compounds. Tomatoes were cooked at 180–200 °C for 2–20 min, and carotenoids were quantified by rapid-resolution liquid chromatography (RRLC). CBC was assessed using the standardized INFOGEST 2.0 in vitro digestion protocol. Both AF and B improved total CBC compared to raw tomatoes. Maximum CBC was achieved at 190 °C/10 min (AF) and 180 °C/20 min (B), with no significant differences. Colourless carotenoids were more thermally stable and bioaccessible than coloured ones. Phytoene and phytofluene retained high CBC even after prolonged cooking, while lycopene was heat-sensitive. AF reduced energy consumption by 78.6% versus baking. These results suggest that AF is a sustainable and efficient method for enhancing carotenoid bioaccessibility in tomatoes.
本研究评估了空气油炸（AF）和传统烘焙(B)对圣果中类胡萝卜素（CBC）的浓度和生物可及性含量的影响，重点关注了有色（番茄红素、β-胡萝卜素、叶黄素、β-胡萝卜素）和无色（植物烯、植物fluene）化合物。番茄在180-200 °C下煮2-20 min，用快速分辨液相色谱法（RRLC）定量类胡萝卜素。采用标准化的INFOGEST 2.0体外消化方案评估CBC。与生番茄相比，AF和B都提高了总CBC。最大CBC达到190 °C/10 min （AF）和180 °C/20 min (B)，无显著差异。无色类胡萝卜素的热稳定性和生物可及性优于有色类胡萝卜素。即使经过长时间的烹调，植物烯和植物流感素仍保持较高的CBC，而番茄红素对热敏感。与烘焙相比，AF减少了78.6%的能耗。这些结果表明，AF是一种持续有效的提高番茄类胡萝卜素生物可及性的方法。
{"title":"Thermal processing of tomatoes by air frying and baking: effects on coloured and colourless carotenoid bioaccessibility","authors":"Ana M. Benítez-González, Carla M. Stinco, Francisco J. Rodríguez-Pulido, Antonio J. Meléndez-Martínez","doi":"10.1016/j.foodchem.2026.148311","DOIUrl":"10.1016/j.foodchem.2026.148311","url":null,"abstract":"<div><div>This study evaluated the effects of air frying (AF) and conventional baking (B) on the concentration and bioaccessible content of carotenoids (CBC) in cherry tomatoes, with a focus on both coloured (lycopene, β-carotene, lutein, ζ-carotene) and colourless (phytoene, phytofluene) compounds. Tomatoes were cooked at 180–200 °C for 2–20 min, and carotenoids were quantified by rapid-resolution liquid chromatography (RRLC). CBC was assessed using the standardized INFOGEST 2.0 in vitro digestion protocol. Both AF and B improved total CBC compared to raw tomatoes. Maximum CBC was achieved at 190 °C/10 min (AF) and 180 °C/20 min (B), with no significant differences. Colourless carotenoids were more thermally stable and bioaccessible than coloured ones. Phytoene and phytofluene retained high CBC even after prolonged cooking, while lycopene was heat-sensitive. AF reduced energy consumption by 78.6% versus baking. These results suggest that AF is a sustainable and efficient method for enhancing carotenoid bioaccessibility in tomatoes.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148311"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146138724","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-04-15Epub Date: 2026-02-08DOI: 10.1016/j.foodchem.2026.148360
Yiyi Shi , Mengmeng Pan , Yan Wei , Wanchun Luo , Ying Ma , Liyun Ma , Ming Jiang , Feng Liu , Xu Yu , Li Xu
The food packaging films with tunable multiple functionalities like sustained antibacterial activity, good light blocking and suitable water vapor permeability present significant practical implications for food preservation. Herein, metal-organic framework (MOF) based nanozyme with oxidase-like activity was constructed simply by chelating platinum ions, named as MOF-Pt. MOF-Pt was then incorporated into the chitosan (CS) film to form the CS-MOF-Pt composite film. Compared to the pure CS film, CS-MOF-Pt film possessed extra excellent antibacterial effect and light blocking abilities in addition to enhanced hydrophobicity with water contact angle from 52.19° to 80.38°. When the CS-MOF-Pt film was used to pack blueberries and cherries, the shelf life of these fruits was obviously prolonged by 4–6 days, with good appearance and minimum weight and polyphenol loss, demonstrating the suitability of the CS-MOF-Pt film for fruit preservation. This study provides a new way for constructing antibacterial food packaging film with multiple functionalities.
{"title":"MOF-based nanozyme incorporated composite film with prominent antibacterial activity and multiple functionalities for fruit preservation","authors":"Yiyi Shi , Mengmeng Pan , Yan Wei , Wanchun Luo , Ying Ma , Liyun Ma , Ming Jiang , Feng Liu , Xu Yu , Li Xu","doi":"10.1016/j.foodchem.2026.148360","DOIUrl":"10.1016/j.foodchem.2026.148360","url":null,"abstract":"<div><div>The food packaging films with tunable multiple functionalities like sustained antibacterial activity, good light blocking and suitable water vapor permeability present significant practical implications for food preservation. Herein, metal-organic framework (MOF) based nanozyme with oxidase-like activity was constructed simply by chelating platinum ions, named as MOF-Pt. MOF-Pt was then incorporated into the chitosan (CS) film to form the CS-MOF-Pt composite film. Compared to the pure CS film, CS-MOF-Pt film possessed extra excellent antibacterial effect and light blocking abilities in addition to enhanced hydrophobicity with water contact angle from 52.19° to 80.38°. When the CS-MOF-Pt film was used to pack blueberries and cherries, the shelf life of these fruits was obviously prolonged by 4–6 days, with good appearance and minimum weight and polyphenol loss, demonstrating the suitability of the CS-MOF-Pt film for fruit preservation. This study provides a new way for constructing antibacterial food packaging film with multiple functionalities.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148360"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146138768","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-04-15Epub Date: 2026-02-07DOI: 10.1016/j.foodchem.2026.148354
Hui Wang , Ling Dang , Xinling Song , Jie Liu , Yajun Zheng , Na Cui , Zhihui Wei , Zihao Zhang , Yixuan Zhang
To improve the emulsification and antioxidant properties of millet bran gliadin, glycosylation and ferulic acid-covalent-binding were utilised in this study. Structural analysis showed that glycosylation and ferulic acid-covalent binding increased the molecular weight, β-sheet content, and crystallinity of the gliadin. Glycosylation increased the water-solubility (from 7.91 to 41.43 g/100 g) at pH 2–10 and improved its emulsifiability and emulsion stability at pH 2–4 (P < 0.05). Ferulic acid-covalent-binding improved hydrophobicity, emulsifiability (50.51 to 105.66 m2/g), emulsion stability (38.94% to 94.87%), ferrous-chelating activity (91.77% to 98.75%), and hydroxyl radical-scavenging activity (32.20% to 65.39%). Glycosylation and ferulic acid-covalent-binding improved the emulsion properties by enhancing interface sorption ability, solubility, or hydrophobicity and increasing zeta potential, centrifugal stability (51.16% to 84.45%), and reducing droplets size in the emulsions. Increasing the pH (4–8) improved solubility, interface sorption ability, zeta potential, emulsifying properties, and centrifugal stability. Alternatively, increasing ionic strength (0.2–0.8 mol/L) decreased the emulsifying properties.
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