Pub Date : 2025-04-26DOI: 10.1016/j.foodchem.2025.144454
Zhihua Li, Yi An, Xiaowei Huang, Wenbing Fang, Zhiming Guo, Jiyong Shi, Xiaobo Zou
Based on the integration of multispectral imaging (MSI) with a colorimetric sensor array (CSA), this study developed a novel method to rapidly and non-destructively classify grades of Zhenjiang Aromatic Vinegar (ZAV) and predict key volatile components. Grayscale data from the CSA, captured at multiple spectral bands (400 nm, 465 nm, 530 nm, 590 nm, 650 nm, 730 nm, 850 nm, and 6500 K), was used to develop several classification models, including linear (PLS-DA, LDA, KNN) and nonlinear (CART, SVM, BPANN). Notably, the BPANN model outperformed others, achieving 100 % accuracy in the training set and 97.78 % in the prediction set. Quantitative models for acetic acid and n-hexanol were also developed using SVR and BPANN, with BPANN showing superior predictive performance (correlation coefficients of 0.9533 and 0.8741, respectively). These findings confirm that integrating MSI with CSA can effectively model volatile-driven colorimetric changes, enabling precise quality evaluation across fermented products.
{"title":"Integration of multispectral imaging with colorimetric sensor arrays for rapid grading and volatile component prediction of Zhenjiang aromatic vinegar","authors":"Zhihua Li, Yi An, Xiaowei Huang, Wenbing Fang, Zhiming Guo, Jiyong Shi, Xiaobo Zou","doi":"10.1016/j.foodchem.2025.144454","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144454","url":null,"abstract":"Based on the integration of multispectral imaging (MSI) with a colorimetric sensor array (CSA), this study developed a novel method to rapidly and non-destructively classify grades of Zhenjiang Aromatic Vinegar (ZAV) and predict key volatile components. Grayscale data from the CSA, captured at multiple spectral bands (400 nm, 465 nm, 530 nm, 590 nm, 650 nm, 730 nm, 850 nm, and 6500 K), was used to develop several classification models, including linear (PLS-DA, LDA, KNN) and nonlinear (CART, SVM, BPANN). Notably, the BPANN model outperformed others, achieving 100 % accuracy in the training set and 97.78 % in the prediction set. Quantitative models for acetic acid and n-hexanol were also developed using SVR and BPANN, with BPANN showing superior predictive performance (correlation coefficients of 0.9533 and 0.8741, respectively). These findings confirm that integrating MSI with CSA can effectively model volatile-driven colorimetric changes, enabling precise quality evaluation across fermented products.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"14 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143877918","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 : 2025-04-26DOI: 10.1016/j.foodchem.2025.144458
Bo-hao Liu, Zhong-Han Li, Bao-rong Wang, Jie Zhou, Bing Zhang, Kun-Long Wang, Ying-Hua Zhang, Zhi-Shen Mu
Gout, a prevalent arthritic disease, can be mitigated by adenosine deaminase (ADA) inhibitors that reduce uric acid production. In this study, the extraction process of rosmarinic acid (RA) from Perilla frutescens L. (P. frutescens) was optimized, and the best yield was 2.22 mg/g. Quantitative structure-activity relationship (QSAR) model was used to predict ADA inhibitors (ADAIs) in potential foods. The random forest model constructed by ChemoPy descriptor was the best (AUC = 0.9648), and five candidate compounds (including RA) were screened. The inhibitory activity of RA on ADA was confirmed in vitro (IC50 = 55.11 μM). Molecular docking showed that ADAIs and ADA were stably bound through hydrogen bonding and hydrophobic interaction. Molecular dynamics (MD) simulation verified the dynamic stability of ADAIs and ADA complexes. This study provides a theoretical basis for RA from P. frutescens extract as a potential compound for the treatment of gout and for the rapid screening of foodborne ADAIs.
{"title":"Rosmarinic acid in Perilla frutescens L. as a potential adenosine deaminase inhibitor: Preparation, machine learning validation and binding mechanism study","authors":"Bo-hao Liu, Zhong-Han Li, Bao-rong Wang, Jie Zhou, Bing Zhang, Kun-Long Wang, Ying-Hua Zhang, Zhi-Shen Mu","doi":"10.1016/j.foodchem.2025.144458","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144458","url":null,"abstract":"Gout, a prevalent arthritic disease, can be mitigated by adenosine deaminase (ADA) inhibitors that reduce uric acid production. In this study, the extraction process of rosmarinic acid (RA) from <em>Perilla frutescens</em> L. (<em>P. frutescens</em>) was optimized, and the best yield was 2.22 mg/g. Quantitative structure-activity relationship (QSAR) model was used to predict ADA inhibitors (ADAIs) in potential foods. The random forest model constructed by ChemoPy descriptor was the best (AUC = 0.9648), and five candidate compounds (including RA) were screened. The inhibitory activity of RA on ADA was confirmed in vitro (IC<sub>50</sub> = 55.11 μM). Molecular docking showed that ADAIs and ADA were stably bound through hydrogen bonding and hydrophobic interaction. Molecular dynamics (MD) simulation verified the dynamic stability of ADAIs and ADA complexes. This study provides a theoretical basis for RA from <em>P. frutescens</em> extract as a potential compound for the treatment of gout and for the rapid screening of foodborne ADAIs.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"4 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143876164","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 : 2025-04-25DOI: 10.1016/j.foodchem.2025.144518
Hang Liu, Chen Yang, Xiaolin Wu, Shengfeng Peng, Lei Zhou, David Julian McClements, Wei Liu
Plant-derived extracellular vesicles have considerable potential as natural pharmaceutical and nutraceutical delivery systems. However, the impact of plant maturity on the physicochemical and structural properties of isolated extracellular vesicles is currently unknown. In this work, extracellular vesicles isolated from oranges at different maturity stages were first characterized and compared. Afterwards, polyphenol-load orange juices were successfully prepared by incorporating polyphenols (mainly curcumin) into extracellular vesicles originated from orange juices. Encapsulation in vesicles was found to increase the solubility, stability, bioaccessibility, and antioxidant activity of curcumin, but the effects depended on the maturity of oranges. Specifically, the vesicles from unripe and ripe orange juices were more effective for curcumin delivery than those from overripe orange juice. Conclusively, this study has provided important new information about the optimum maturity for isolating fruit-derived extracellular vesicles. Moreover, the extracellular vesicle-based delivery systems developed in this study may facilitate the design of more effective functional foods and beverages.
{"title":"Influence of the maturity on the characteristics of orange-derived extracellular vesicles and their delivery performance for curcumin","authors":"Hang Liu, Chen Yang, Xiaolin Wu, Shengfeng Peng, Lei Zhou, David Julian McClements, Wei Liu","doi":"10.1016/j.foodchem.2025.144518","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144518","url":null,"abstract":"Plant-derived extracellular vesicles have considerable potential as natural pharmaceutical and nutraceutical delivery systems. However, the impact of plant maturity on the physicochemical and structural properties of isolated extracellular vesicles is currently unknown. In this work, extracellular vesicles isolated from oranges at different maturity stages were first characterized and compared. Afterwards, polyphenol-load orange juices were successfully prepared by incorporating polyphenols (mainly curcumin) into extracellular vesicles originated from orange juices. Encapsulation in vesicles was found to increase the solubility, stability, bioaccessibility, and antioxidant activity of curcumin, but the effects depended on the maturity of oranges. Specifically, the vesicles from unripe and ripe orange juices were more effective for curcumin delivery than those from overripe orange juice. Conclusively, this study has provided important new information about the optimum maturity for isolating fruit-derived extracellular vesicles. Moreover, the extracellular vesicle-based delivery systems developed in this study may facilitate the design of more effective functional foods and beverages.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"16 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143876208","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 : 2025-04-25DOI: 10.1016/j.foodchem.2025.144508
Svetlana Didukh-Shadrina, Vladimir Losev, Olga Buyko, Nadezhda Chash-ool, Daria Merkulova
A green, rapid and simple method has been proposed for the separation and sorption-spectrometric and test-determination of synthetic (Quinoline Yellow, Sunset Yellow, Tartrazine) and natural (β-Carotene, Curcumin, Carmine) dyes. Mini-column filled with polyamine-modified silica were used for the first time for this purpose. Polyhexamethylene guanidine and poly(diallyldimethylammonium) - polyamine with a quaternary ammonium base - were used as polyamines. Synthetic dyes, Carmine were quantitatively extracted by aminated silicas at pH 1–2 and 5–8. The separation of synthetic and natural dyes was achieved at the stage of their desorption. β-Carotene and Curcumin were quantitatively desorbed by ethanol, while synthetic dyes were effectively retained by the surface of aminated silicas. The separation of synthetic dyes and Carmine was carried out using 0.25 M HCl. The proposed method showed good sensitivity, selectivity and accuracy of results when determining dyes in drinks, candies and jellies.
提出了一种绿色、快速、简便的合成染料（喹啉黄、日落黄、酒黄石）和天然染料（β-胡萝卜素、姜黄素、胭脂红）的分离与吸附光谱测定方法。聚胺改性二氧化硅填充的微型柱首次用于此目的。以聚六亚甲基胍和聚二烯基二甲基铵-季铵基多胺为多胺。合成染料胭脂红用胺化二氧化硅在pH 1-2和5-8下定量提取。合成染料和天然染料的分离是在脱附阶段实现的。β-胡萝卜素和姜黄素被乙醇定量解吸，而合成染料被氨基化二氧化硅表面有效保留。合成染料与胭脂红的分离采用0.25 M HCl。该方法对饮料、糖果、果冻中染料的测定具有良好的灵敏度、选择性和准确性。
{"title":"Rapid separation and determination of synthetic and natural yellow dyes in food and drinks using mini-column packed with polyamine-modified silica","authors":"Svetlana Didukh-Shadrina, Vladimir Losev, Olga Buyko, Nadezhda Chash-ool, Daria Merkulova","doi":"10.1016/j.foodchem.2025.144508","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144508","url":null,"abstract":"A green, rapid and simple method has been proposed for the separation and sorption-spectrometric and test-determination of synthetic (Quinoline Yellow, Sunset Yellow, Tartrazine) and natural (β-Carotene, Curcumin, Carmine) dyes. Mini-column filled with polyamine-modified silica were used for the first time for this purpose. Polyhexamethylene guanidine and poly(diallyldimethylammonium) - polyamine with a quaternary ammonium base - were used as polyamines. Synthetic dyes, Carmine were quantitatively extracted by aminated silicas at pH 1–2 and 5–8. The separation of synthetic and natural dyes was achieved at the stage of their desorption. β-Carotene and Curcumin were quantitatively desorbed by ethanol, while synthetic dyes were effectively retained by the surface of aminated silicas. The separation of synthetic dyes and Carmine was carried out using 0.25 M HCl. The proposed method showed good sensitivity, selectivity and accuracy of results when determining dyes in drinks, candies and jellies.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"7 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143876188","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 : 2025-04-25DOI: 10.1016/j.foodchem.2025.144514
Anna Elisabetta Maccarronello, Nunzio Cardullo, Diana Pinto, Antonella Di Francesco, Maria Gaetana Giovanna Pittalà, Francisca Rodrigues, Vera Muccilli
Pistacia vera L. shells (PS) are a sustainable source of health-promoting ingredients. The metabolic fate of a PS extract with antioxidant/antiradical and hypoglycemic properties prepared by microwave-assisted extraction (MAE) was investigated through in vitro gastrointestinal digestion to consider its potential value as nutraceutical ingredient. The results revealed significant changes in the phytochemical profile, bioactivity, and bioaccessibility of the extract during digestion. According to LC-ESI-LTQ-Orbitrap-MS analysis, compounds were mainly preserved in the oral (40.48 μg/mg DW) and gastric (73.67 μg/mg DW) phases, and less in the intestinal phase (13.24 μg/mg DW). α-Amylase inhibitory properties of PS extract remained consistent during digestion, whereas α-glucosidase inhibition and antioxidant/antiradical effects gradually decreased. Multivariate data analysis confirmed the interdependency between phytochemical composition and bioactivity of undigested extract and its digests. This study represents a step forward for developing PS-based functional foods, providing unique insights into the metabolism of PS bioactive constituents under simulated gastrointestinal conditions.
{"title":"Exploring the metabolic fate of antioxidant and hypoglycemic compounds from Pistacia vera shells through in vitro simulated digestion and untargeted metabolomics","authors":"Anna Elisabetta Maccarronello, Nunzio Cardullo, Diana Pinto, Antonella Di Francesco, Maria Gaetana Giovanna Pittalà, Francisca Rodrigues, Vera Muccilli","doi":"10.1016/j.foodchem.2025.144514","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144514","url":null,"abstract":"<em>Pistacia vera</em> L. shells (PS) are a sustainable source of health-promoting ingredients. The metabolic fate of a PS extract with antioxidant/antiradical and hypoglycemic properties prepared by microwave-assisted extraction (MAE) was investigated through <em>in vitro</em> gastrointestinal digestion to consider its potential value as nutraceutical ingredient. The results revealed significant changes in the phytochemical profile, bioactivity, and bioaccessibility of the extract during digestion. According to LC-ESI-LTQ-Orbitrap-MS analysis, compounds were mainly preserved in the oral (40.48 μg/mg DW) and gastric (73.67 μg/mg DW) phases, and less in the intestinal phase (13.24 μg/mg DW). α-Amylase inhibitory properties of PS extract remained consistent during digestion, whereas α-glucosidase inhibition and antioxidant/antiradical effects gradually decreased. Multivariate data analysis confirmed the interdependency between phytochemical composition and bioactivity of undigested extract and its digests. This study represents a step forward for developing PS-based functional foods, providing unique insights into the metabolism of PS bioactive constituents under simulated gastrointestinal conditions.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"8 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143876212","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}
Ochratoxin A (OTA) is highly toxic and widely distributed, posing serious threats to human and animal health. Searching for effective OTA-detoxifying enzyme is crucial for the prevention and control of OTA contaminations. Here, a new OTA-detoxifying enzyme, TrADH from Thermonema rossianum is identified, which exhibits highest temperature tolerance among OTA-detoxifying enzymes. TrADH maintains good activity in the range of 45–85 °C and retains about 50 % activity after heating at 70 °C for 30 min. Based on the solved crystal structures, the catalytic mechanism is proposed, and protein engineering of catalytic-related residues is performed to obtain a 2.1-fold upgraded variant TrADHS67E with the specific enzyme activity of 3990 U/mg, which is more efficient than the reported OTA-detoxifying enzymes. The efficient degradation of OTA in rum and walnut reveals the prospect of TrADH in food applications. The results indicate that TrADH has the potential in OTA bio-detoxification in food and feed industry.
{"title":"A thermostable OTA-detoxifying hydrolase from Thermonema rossianum: Identification, characterization, structure, catalytic mechanism, and application","authors":"Nana Xu, Mingzhu Yan, Xiao Liang, Huimin Qin, Jian Gao, Weidong Liu","doi":"10.1016/j.foodchem.2025.144515","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144515","url":null,"abstract":"Ochratoxin A (OTA) is highly toxic and widely distributed, posing serious threats to human and animal health. Searching for effective OTA-detoxifying enzyme is crucial for the prevention and control of OTA contaminations. Here, a new OTA-detoxifying enzyme, <em>Tr</em>ADH from <em>Thermonema rossianum</em> is identified, which exhibits highest temperature tolerance among OTA-detoxifying enzymes. <em>Tr</em>ADH maintains good activity in the range of 45–85 °C and retains about 50 % activity after heating at 70 °C for 30 min. Based on the solved crystal structures, the catalytic mechanism is proposed, and protein engineering of catalytic-related residues is performed to obtain a 2.1-fold upgraded variant <em>Tr</em>ADHS67E with the specific enzyme activity of 3990 U/mg, which is more efficient than the reported OTA-detoxifying enzymes. The efficient degradation of OTA in rum and walnut reveals the prospect of <em>Tr</em>ADH in food applications. The results indicate that <em>Tr</em>ADH has the potential in OTA bio-detoxification in food and feed industry.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"73 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143872330","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 : 2025-04-25DOI: 10.1016/j.foodchem.2025.144506
Wenmeng Liu, Kunfeng Liu, David Julian McClements, Zhengyu Jin, Long Chen
With the increasing dysphagia of the elderly, the development of dysphagia diet has become a research hotspot. This study focused on the synthesis of bigels composed of monoglyceride-based oleogels and starch-based hydrogels stabilized by chitosan-betaine-vanillin system. The impact of hydrogel/oleogel ratio on the rheological, oil-binding, and structural properties of the bigels were characterized. The structure of the bigels changed from oil-in-water (< 50 % oleogel) to bicontinuous (≈ 50 % oleogel) to water-in-oil (> 50 % oleogel). The viscoelasticity of the bigels were improved as the oleogel-to-hydrogel ratio decreased. The oil binding capacity of the bigels with oil-in-water stable cross-linked network structure was more than 95 %. The potential of using these bigels as dysphagia foods was assessed using standardized dysphagia test, which showed that they could be classified as grade four dysphagia foods. These findings provide new insights for designing and developing sustainable and healthy foods for people with swallowing difficulties.
{"title":"Development and characterization of edible bigels based on starch hydrogels and monoglyceride oleogels for dysphagia food","authors":"Wenmeng Liu, Kunfeng Liu, David Julian McClements, Zhengyu Jin, Long Chen","doi":"10.1016/j.foodchem.2025.144506","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144506","url":null,"abstract":"With the increasing dysphagia of the elderly, the development of dysphagia diet has become a research hotspot. This study focused on the synthesis of bigels composed of monoglyceride-based oleogels and starch-based hydrogels stabilized by chitosan-betaine-vanillin system. The impact of hydrogel/oleogel ratio on the rheological, oil-binding, and structural properties of the bigels were characterized. The structure of the bigels changed from oil-in-water (< 50 % oleogel) to bicontinuous (≈ 50 % oleogel) to water-in-oil (> 50 % oleogel). The viscoelasticity of the bigels were improved as the oleogel-to-hydrogel ratio decreased. The oil binding capacity of the bigels with oil-in-water stable cross-linked network structure was more than 95 %. The potential of using these bigels as dysphagia foods was assessed using standardized dysphagia test, which showed that they could be classified as grade four dysphagia foods. These findings provide new insights for designing and developing sustainable and healthy foods for people with swallowing difficulties.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"129 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143876163","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 : 2025-04-25DOI: 10.1016/j.foodchem.2025.144533
Keyu Sun, Ziwuzhen Wang, Wenxin Xiang, Shuhong Ye, Huiping Wan
Sweet cherries, abundant in nutrients and antioxidants, are prone to quality loss from mechanical damage and pathogens. Eco-friendly sodium alginate/ginkgo biloba polysaccharide composite hydrogel films (SP) embedded with ginkgo biloba leaf extract (GBE) was invented to enhance sweet cherry preservation. Structural analyses (XRD, FTIR, SEM) confirmed that ginkgo biloba polysaccharide improved hydrogel cross-linking, resolving sodium alginate's rapid surface gelation issue. GBE imparted antioxidant and antimicrobial properties against pathogens, with XPS confirming successful encapsulation rather than surface loading. The composite film demonstrated enhanced mechanical strength (tensile strength increased 38 %), improved water vapor barrier properties (25 % reduction), and antioxidant capacity. The optimized 2 % GBE formulation extended shelf life by 4 days compared to unpackaged fruit, achieving only 33.3 % decay incidence after 14 days versus 86.7 % in controls. Films maintained fruit homeostasis by blocking external exchange, demonstrating their potential as effective freshness-preserving packaging for fruit postharvest management.
{"title":"Construction of sodium alginate/ginkgo biloba polysaccharide based films embedded with ginkgo biloba extract and its application in postharvest quality stabilization of sweet cherries","authors":"Keyu Sun, Ziwuzhen Wang, Wenxin Xiang, Shuhong Ye, Huiping Wan","doi":"10.1016/j.foodchem.2025.144533","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144533","url":null,"abstract":"Sweet cherries, abundant in nutrients and antioxidants, are prone to quality loss from mechanical damage and pathogens. Eco-friendly sodium alginate/<em>ginkgo biloba</em> polysaccharide composite hydrogel films (SP) embedded with <em>ginkgo biloba</em> leaf extract (GBE) was invented to enhance sweet cherry preservation. Structural analyses (XRD, FTIR, SEM) confirmed that <em>ginkgo biloba</em> polysaccharide improved hydrogel cross-linking, resolving sodium alginate's rapid surface gelation issue. GBE imparted antioxidant and antimicrobial properties against pathogens, with XPS confirming successful encapsulation rather than surface loading. The composite film demonstrated enhanced mechanical strength (tensile strength increased 38 %), improved water vapor barrier properties (25 % reduction), and antioxidant capacity. The optimized 2 % GBE formulation extended shelf life by 4 days compared to unpackaged fruit, achieving only 33.3 % decay incidence after 14 days versus 86.7 % in controls. Films maintained fruit homeostasis by blocking external exchange, demonstrating their potential as effective freshness-preserving packaging for fruit postharvest management.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"31 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143876165","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 investigates the influences of RF roasting on oil yield, color appearance, bioactive components, antioxidant capacity, volatile compounds, sensory and nutritional properties, and storage stability of peanut oil under different target temperatures (140–170 °C), holding times (0–22.5 min), and moisture contents (8.29 % and 20 %). With increasing target temperature and holding time, the browning degree, total phenolics, antioxidant capacity, and characteristic flavor compounds (mainly pyrazines, aldehydes, and furans) of oil were significantly increased. The light-roasted oils showed the highest sensory scores on overall acceptability, while the dark-roasted oils presented stronger roasted and burnt odors. Increasing moisture content enriched 13 species and 34.43 μg/g of volatiles by promoting the Maillard reaction. Compared with hot-air roasting, RF roasting improved the oil yield and oil quality uniformity. A quality prediction method was developed based on the browning index. These findings indicated that RF roasting is a promising technique for processing high-quality plant oils.
{"title":"Effect of novel radio frequency roasting on color appearance, volatile compounds, fatty acid composition, and storage stability of peanut oil","authors":"Zekang Peng, Yue Zhang, Chao Xu, Ziping Ai, An'’an Zhang, Yanhong Liu","doi":"10.1016/j.foodchem.2025.144534","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144534","url":null,"abstract":"This study investigates the influences of RF roasting on oil yield, color appearance, bioactive components, antioxidant capacity, volatile compounds, sensory and nutritional properties, and storage stability of peanut oil under different target temperatures (140–170 °C), holding times (0–22.5 min), and moisture contents (8.29 % and 20 %). With increasing target temperature and holding time, the browning degree, total phenolics, antioxidant capacity, and characteristic flavor compounds (mainly pyrazines, aldehydes, and furans) of oil were significantly increased. The light-roasted oils showed the highest sensory scores on overall acceptability, while the dark-roasted oils presented stronger roasted and burnt odors. Increasing moisture content enriched 13 species and 34.43 μg/g of volatiles by promoting the Maillard reaction. Compared with hot-air roasting, RF roasting improved the oil yield and oil quality uniformity. A quality prediction method was developed based on the browning index. These findings indicated that RF roasting is a promising technique for processing high-quality plant oils.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"7 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143876187","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}
Phytic acid (PA) in soy foods acts as an antinutrient through chelate minerals and proteins, yet it may also contribute to system stability. To improve mineral bioaccessibility and balancing physical stability, soymilk with varied PA levels was fabricated by modulating phytase treatment (0–15 U/g). The physical properties, mineral bioaccessibility, and microrheology of soymilk were investigated. Results showed that moderate enzymolysis (retaining 65.17 % PA) increased bioaccessible calcium content by 28.61 % without stability loss, whereas complete PA removal maximized iron and zinc bioaccessibility by 43.21 % and 74.01 % but induced instability. Furthermore, PA degradation increased particle mobility in soymilk and the soluble content of α subunits and basic peptide. Spatial distribution analysis demonstrated preferential hydrolysis of free/soluble PA promoted mineral release. Negative correlations between PA distribution and bioaccessible mineral contents were established. These findings emphasise PA's dual role in balancing mineral bioaccessibility and colloidal stability, providing formulation strategies for high nutritional plant-based products.
{"title":"Improving mineral bioaccessibility and balancing physical stability in soymilk through bioprocessing","authors":"Wei Chen, Fengru Zhang, Jia Hao, Xiaoyu Li, Wenwen Lv, Kaiyi Zou, Hua Wu, Junsong Xiao, Yanbo Wang, Duoxia Xu","doi":"10.1016/j.foodchem.2025.144511","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144511","url":null,"abstract":"Phytic acid (PA) in soy foods acts as an antinutrient through chelate minerals and proteins, yet it may also contribute to system stability. To improve mineral bioaccessibility and balancing physical stability, soymilk with varied PA levels was fabricated by modulating phytase treatment (0–15 U/g). The physical properties, mineral bioaccessibility, and microrheology of soymilk were investigated. Results showed that moderate enzymolysis (retaining 65.17 % PA) increased bioaccessible calcium content by 28.61 % without stability loss, whereas complete PA removal maximized iron and zinc bioaccessibility by 43.21 % and 74.01 % but induced instability. Furthermore, PA degradation increased particle mobility in soymilk and the soluble content of α subunits and basic peptide. Spatial distribution analysis demonstrated preferential hydrolysis of free/soluble PA promoted mineral release. Negative correlations between PA distribution and bioaccessible mineral contents were established. These findings emphasise PA's dual role in balancing mineral bioaccessibility and colloidal stability, providing formulation strategies for high nutritional plant-based products.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"20 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143872332","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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