Pub Date : 2025-02-19DOI: 10.1016/j.foodchem.2025.143495
Hao-Xiang Gao , Nan Chen , Qiang He , Wei-Cai Zeng
The low solubility of phenolic compounds in oils limits their protective effect on oil quality. In the present study, novel microemulsions were designed and prepared with Ligustrum robustum (Rxob.) Blume polyphenols extract (LRE) using soybean oil as the oil phase, a combination of Tween80 and Span80 as surfactants, and ethanol as the co-surfactant, and subsequently characterized and evaluated their properties and performance in oil. Results showed that the amount of LRE dissolved in prepared microemulsions could reach 0.025 g/g oil. According to the droplet size, rheology, differential scanning calorimetry, and transmission electron microscopy measurements, LRE had no negative effects on microemulsion structure and increased the particle size, viscosity, and interfacial strength of microemulsion. Moreover, LRE exhibited remarkable antioxidant activities, and the LRE-loaded microemulsions showed no obvious cytotoxicity on Caco-2 cells. Furthermore, the LRE-loaded microemulsions exhibited superior effectiveness in inhibiting oil oxidation during storage, compared to the direct addition of LRE. All results suggest that the microemulsion has the potential used as an embedded material for natural antioxidants in food industry.
{"title":"A novel microemulsion loaded with Ligustrum robustum (Rxob.) Blume polyphenols: Preparation, characterization, and application","authors":"Hao-Xiang Gao , Nan Chen , Qiang He , Wei-Cai Zeng","doi":"10.1016/j.foodchem.2025.143495","DOIUrl":"10.1016/j.foodchem.2025.143495","url":null,"abstract":"<div><div>The low solubility of phenolic compounds in oils limits their protective effect on oil quality. In the present study, novel microemulsions were designed and prepared with <em>Ligustrum robustum</em> (Rxob.) Blume polyphenols extract (LRE) using soybean oil as the oil phase, a combination of Tween80 and Span80 as surfactants, and ethanol as the co-surfactant, and subsequently characterized and evaluated their properties and performance in oil. Results showed that the amount of LRE dissolved in prepared microemulsions could reach 0.025 g/g oil. According to the droplet size, rheology, differential scanning calorimetry, and transmission electron microscopy measurements, LRE had no negative effects on microemulsion structure and increased the particle size, viscosity, and interfacial strength of microemulsion. Moreover, LRE exhibited remarkable antioxidant activities, and the LRE-loaded microemulsions showed no obvious cytotoxicity on Caco-2 cells. Furthermore, the LRE-loaded microemulsions exhibited superior effectiveness in inhibiting oil oxidation during storage, compared to the direct addition of LRE. All results suggest that the microemulsion has the potential used as an embedded material for natural antioxidants in food industry.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"476 ","pages":"Article 143495"},"PeriodicalIF":8.5,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143443964","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}
Cooked Antarctic krill (AK) was sprayed with antioxidants, followed by hot air drying (HAD) to produce AK meal (AKM). The antioxidants could alleviate color darkening, reduce oxidation of lipids and proteins, among which tea polyphenol palmitate (TPP) + antioxidant of bamboo leaf (AOB) exhibited the best effect on improving overall quality of AKM. The color indicator (L*) was negatively correlated with hydrophilic pyrrole, hydrophobic pyrrole and lipid oxidation indexes, suggesting that Maillard-like reaction and lipid oxidation contributed to the color darkening. Furthermore, AK oil (AKO) extracted from the AKM treated with TPP + AOB showed lower initial oxidation level and better storage stability (peroxide value (POV): from 1.84 to 7.20 mg CHP/g, thiobarbituric acid reactive substances (TBARs): from 0.62 to 0.97 ppm) compared to that from the control AKM (POV: from 2.31 to 7.64 mg CHP/g, TBARs: from 0.68 to 1.04 ppm).
{"title":"Study on mechanism behind browning of Antarctic krill upon hot air drying and its control","authors":"Chao Guo, Xiang-Bo Zeng, Bo Peng, Fa-Wen Yin, Hui-Lin Liu, Bei-Wei Zhu, Da-Yong Zhou","doi":"10.1016/j.foodchem.2025.143500","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143500","url":null,"abstract":"Cooked Antarctic krill (AK) was sprayed with antioxidants, followed by hot air drying (HAD) to produce AK meal (AKM). The antioxidants could alleviate color darkening, reduce oxidation of lipids and proteins, among which tea polyphenol palmitate (TPP) + antioxidant of bamboo leaf (AOB) exhibited the best effect on improving overall quality of AKM. The color indicator (L*) was negatively correlated with hydrophilic pyrrole, hydrophobic pyrrole and lipid oxidation indexes, suggesting that Maillard-like reaction and lipid oxidation contributed to the color darkening. Furthermore, AK oil (AKO) extracted from the AKM treated with TPP + AOB showed lower initial oxidation level and better storage stability (peroxide value (POV): from 1.84 to 7.20 mg CHP/g, thiobarbituric acid reactive substances (TBARs): from 0.62 to 0.97 ppm) compared to that from the control AKM (POV: from 2.31 to 7.64 mg CHP/g, TBARs: from 0.68 to 1.04 ppm).","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"25 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143451946","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 : 2025-02-18DOI: 10.1016/j.foodchem.2025.143410
Muhammad Balal Arain, Abdul Niaz, Mustafa Soylak
A green and novel composite material integrating graphitic carbon nitride (g-C₃N₄) with layer double hydroxide CaFe-LDH has been developed for detecting Cd(II) ions in food and environmental samples using dispersive solid-phase microextraction (DSPME) method by flame atomic absorption spectroscopy. CaFe-LDH@g-C₃N₄ was synthesized via hydrothermal co-precipitation. The nanocomposite was characterized using various analytical techniques including FTIR, FESEM, XRD and EDX. Optimal conditions were set as pH 8, 15 mg adsorbent, 60 s adsorption time, 30 s desorption time, sample volume 25 mL and eluent volume 2 mL using 0.5 M HNO₃. The method shows low limit of detection (0.04 μg/L), limit of quantification (0.13 μg/L), and preconcentration and enrichment factor 12.5 and 12.32, respectively. It asserts high precision with a relative standard deviation under 10 % and an extraction efficiency of 101.4 %. The accuracy was validated using certified reference materials (CRMs), demonstrating the composite material effectiveness in quantifying Cd(II) concentrations across different matrices.
{"title":"Dispersive solid-phase microextraction of cd(II) using CaFe layer double hydroxide with g-C₃N₄ nanocomposite from food and environmental samples","authors":"Muhammad Balal Arain, Abdul Niaz, Mustafa Soylak","doi":"10.1016/j.foodchem.2025.143410","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143410","url":null,"abstract":"A green and novel composite material integrating graphitic carbon nitride (g-C₃N₄) with layer double hydroxide CaFe-LDH has been developed for detecting Cd(II) ions in food and environmental samples using dispersive solid-phase microextraction (DSPME) method by flame atomic absorption spectroscopy. CaFe-LDH@g-C₃N₄ was synthesized via hydrothermal co-precipitation. The nanocomposite was characterized using various analytical techniques including FTIR, FESEM, XRD and EDX. Optimal conditions were set as pH 8, 15 mg adsorbent, 60 s adsorption time, 30 s desorption time, sample volume 25 mL and eluent volume 2 mL using 0.5 M HNO₃. The method shows low limit of detection (0.04 μg/L), limit of quantification (0.13 μg/L), and preconcentration and enrichment factor 12.5 and 12.32, respectively. It asserts high precision with a relative standard deviation under 10 % and an extraction efficiency of 101.4 %. The accuracy was validated using certified reference materials (CRMs), demonstrating the composite material effectiveness in quantifying Cd(II) concentrations across different matrices.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"64 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143435218","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}
Understanding global temporal and spatial variations in breast milk composition is crucial for developing personalized infant nutrition strategies. This study analyzed 46,673 breast milk samples from 171 studies using a random-effects model to evaluate total fatty acids (TFA), sn-2 fatty acids (sn-2 FA), and triacylglycerols (TAG) across lactation stages, regions, and sample years. Results showed that saturated fatty acids (SFA) increased while unsaturated fatty acids (UFA) decreased with prolonged lactation, with corresponding changes in triacylglycerol profiles. Geographically, Africa had the highest SFA and lowest UFA, Asia had the highest PUFA, and Europe had the highest MUFA. Over time, SFA and SFA-dominant TAGs declined, while UFA and UFA-dominant TAGs rose. These variations reflect shifts in maternal diet, infant nutritional needs, and potential growth outcomes, highlighting the importance of monitoring breast milk lipids to optimize infant nutrition strategies.
{"title":"Global levels and variations of breast milk fatty acids and triacylglycerols: A systematic review and meta-analysis","authors":"Xinggang Ni, Zhiyi Zhang, Zeyuan Deng, Sufang Duan, Ignatius Man-Yau Szeto, Jian He, Ting Li, Jing Li","doi":"10.1016/j.foodchem.2025.143506","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143506","url":null,"abstract":"Understanding global temporal and spatial variations in breast milk composition is crucial for developing personalized infant nutrition strategies. This study analyzed 46,673 breast milk samples from 171 studies using a random-effects model to evaluate total fatty acids (TFA), <em>sn</em>-2 fatty acids (<em>sn</em>-2 FA), and triacylglycerols (TAG) across lactation stages, regions, and sample years. Results showed that saturated fatty acids (SFA) increased while unsaturated fatty acids (UFA) decreased with prolonged lactation, with corresponding changes in triacylglycerol profiles. Geographically, Africa had the highest SFA and lowest UFA, Asia had the highest PUFA, and Europe had the highest MUFA. Over time, SFA and SFA-dominant TAGs declined, while UFA and UFA-dominant TAGs rose. These variations reflect shifts in maternal diet, infant nutritional needs, and potential growth outcomes, highlighting the importance of monitoring breast milk lipids to optimize infant nutrition strategies.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"14 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143443987","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 : 2025-02-18DOI: 10.1016/j.foodchem.2025.143467
Li Zhou, Yue Ma, Junjie Xu, Yueqi Hu, Minjie Zhao, Eric Marchioni, Haiyan Fu
Tea is the most widely consumed drink in the world. Lipids as important chemical components are closely related to the flavor and quality of tea. However, the information about the lipidomic fingerprints of different Chinese green tea varieties was limited. Therefore, an untargeted lipidomics analysis combined with chemometrics was applied for discriminating Chinese green tea varieties. A total of 147 molecular species belonging to 16 lipid classes were identified. And the green tea samples exhibited high levels of phospholipids, glycolipids, linoleic acid, and linolenic acid. They play important roles in metabolic processes that could influence flavor formation. Furthermore, combined with multivariate data analysis, 8 molecular species were screened out for discriminating green tea varieties, such as PC 16:0/18:3, MGDG 18:3/18:3, PC 18:2/18:2, etc. This study offers a reference for the guarantee of quality and the prevention of fraud within the Chinese green tea market.
{"title":"Determination and comparison of lipid profiles of Chinese green tea varieties using untargeted lipidomics analysis combined with chemometrics","authors":"Li Zhou, Yue Ma, Junjie Xu, Yueqi Hu, Minjie Zhao, Eric Marchioni, Haiyan Fu","doi":"10.1016/j.foodchem.2025.143467","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143467","url":null,"abstract":"Tea is the most widely consumed drink in the world. Lipids as important chemical components are closely related to the flavor and quality of tea. However, the information about the lipidomic fingerprints of different Chinese green tea varieties was limited. Therefore, an untargeted lipidomics analysis combined with chemometrics was applied for discriminating Chinese green tea varieties. A total of 147 molecular species belonging to 16 lipid classes were identified. And the green tea samples exhibited high levels of phospholipids, glycolipids, linoleic acid, and linolenic acid. They play important roles in metabolic processes that could influence flavor formation. Furthermore, combined with multivariate data analysis, 8 molecular species were screened out for discriminating green tea varieties, such as PC 16:0/18:3, MGDG 18:3/18:3, PC 18:2/18:2, etc. This study offers a reference for the guarantee of quality and the prevention of fraud within the Chinese green tea market.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"1 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143443983","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 : 2025-02-18DOI: 10.1016/j.foodchem.2025.143479
Hong Duan, Ning Zhang, Lingyan Zheng, Baoguo Sun, Gang Chen
Food is prone to spoilage due to light and microbial exposure. To address this issue, Polystyrene microspheres @ Polydopamine / Diethyl ferulate / AgNPs (PS@PDA/DEF/Ag) was synthesized via copper-catalyzed azide/alkynyl cycloaddition reaction (CuAAC) and in-situ reduction. Subsequently, it was incorporated into a polyvinyl alcohol (PVA) matrix to fabricate PS@PDA/DEF/Ag/PVA multifunctional films. Derivative thermogravimetric (DTGA) analysis showed the exothermic peak of PS@PDA/DEF/Ag/PVA-4 wt% increased from 265.3 °C to 334.5 °C compared with PVA film. At concentrations exceeding 0.5 wt%, the UV shielding rate of the composite films reached at least 94.0 %. The antibacterial experiments revealed that PS@PDA/DEF/Ag/PVA-4 wt% exhibited inhibition zone diameters of 3.8 ± 0.3 mm and 3.2 ± 0.3 mm against E. coli O157:H7 and S. aureus. Furthermore, the multifunctional films significantly prevent milk photooxidation for 3 days, jujubes brownish and strawberries decay for 7 days, demonstrating their effectiveness in antibacterial and UV-blocking food packaging.
{"title":"The multifunctional polyvinyl alcohol based diethyl ferulate nano silver film with UV-blocking and antibacterial properties","authors":"Hong Duan, Ning Zhang, Lingyan Zheng, Baoguo Sun, Gang Chen","doi":"10.1016/j.foodchem.2025.143479","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143479","url":null,"abstract":"Food is prone to spoilage due to light and microbial exposure. To address this issue, Polystyrene microspheres @ Polydopamine / Diethyl ferulate / AgNPs (PS@PDA/DEF/Ag) was synthesized via copper-catalyzed azide/alkynyl cycloaddition reaction (CuAAC) and in-situ reduction. Subsequently, it was incorporated into a polyvinyl alcohol (PVA) matrix to fabricate PS@PDA/DEF/Ag/PVA multifunctional films. Derivative thermogravimetric (DTGA) analysis showed the exothermic peak of PS@PDA/DEF/Ag/PVA-4 wt% increased from 265.3 °C to 334.5 °C compared with PVA film. At concentrations exceeding 0.5 wt%, the UV shielding rate of the composite films reached at least 94.0 %. The antibacterial experiments revealed that PS@PDA/DEF/Ag/PVA-4 wt% exhibited inhibition zone diameters of 3.8 ± 0.3 mm and 3.2 ± 0.3 mm against <em>E. coli</em> O157:H7 and <em>S. aureus</em>. Furthermore, the multifunctional films significantly prevent milk photooxidation for 3 days, jujubes brownish and strawberries decay for 7 days, demonstrating their effectiveness in antibacterial and UV-blocking food packaging.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"2 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143443994","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}
Starch–lipid complexes with functional properties have gained extensive attention; however, little attention has been paid to how oleic acid-based lipid types and thermomechanical treatment affect the functional characteristics of starch. This study investigated the effects of five oleic acid-based lipids (oleic acid, monoolein, diolein, triolein, and rapeseed oil) and thermomechanical treatment on the structural and physicochemical properties of wheat starch. The crystal patterns and complexing indices showed that thermomechanical treatment promoted the formation of oleic acid, monoolein, and diolein V-type starch–lipid complexes with an intact granular structure, whereas triolein and rapeseed oil formed complexes with starch. Moreover, oleic acid, monoolein, and diolein significantly altered starch gelatinisation, retrogradation behaviour, more resistant starch formed in their complexes and decreased its digestibility. Rheological analyses indicated that the formation of lipid complexes increased the viscoelastic modulus of starch. Our results deepen understanding of the role of oleic acid-rich lipids in starch-based foods.
{"title":"Preparation and functional characteristics of starch-lipid complexes with different oleic acid-rich glycerolipids","authors":"Huijing Chen, Shanliang Zhong, Guoxiang Chi, Huiying Li, Kewei Chen, Zhirong Wang, Jianquan Kan","doi":"10.1016/j.foodchem.2025.143450","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143450","url":null,"abstract":"Starch–lipid complexes with functional properties have gained extensive attention; however, little attention has been paid to how oleic acid-based lipid types and thermomechanical treatment affect the functional characteristics of starch. This study investigated the effects of five oleic acid-based lipids (oleic acid, monoolein, diolein, triolein, and rapeseed oil) and thermomechanical treatment on the structural and physicochemical properties of wheat starch. The crystal patterns and complexing indices showed that thermomechanical treatment promoted the formation of oleic acid, monoolein, and diolein <em>V</em>-type starch–lipid complexes with an intact granular structure, whereas triolein and rapeseed oil formed complexes with starch. Moreover, oleic acid, monoolein, and diolein significantly altered starch gelatinisation, retrogradation behaviour, more resistant starch formed in their complexes and decreased its digestibility. Rheological analyses indicated that the formation of lipid complexes increased the viscoelastic modulus of starch. Our results deepen understanding of the role of oleic acid-rich lipids in starch-based foods.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"81 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143443997","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}
Physical, chemical, and biological methods are often used to prevent meat spoilage and food-borne diseases. Bioprotective cultures and antimicrobial products are the basis of biological protection, especially lactic acid bacteria, which have been widely used in meat and meat products. In addition to effective inhibition of spoilage and pathogenic bacteria, some bioprotective cultures can also improve product quality. Bioprotective cultures are often combined with other technologies in practical applications, including packaging and processing technologies. Additionally, genetic engineering offers significant potential for modifying bioprotective cultures. This study examines the mechanism of action underlying bioprotection, focusing on bioprotective cultures, and subsequently analyses their effect on meat and meat products. On this basis, the current application status of bioprotective cultures in various meat products is outlined, followed by a discussion on research prospects and development trends in this field.
{"title":"Mechanism, application, and prospect of bioprotective cultures in meat and meat products","authors":"Yuhang Fan, Kaida Zhang, Qian Liu, Qian Chen, Xiufang Xia, Fangda Sun, Baohua Kong","doi":"10.1016/j.foodchem.2025.143474","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143474","url":null,"abstract":"Physical, chemical, and biological methods are often used to prevent meat spoilage and food-borne diseases. Bioprotective cultures and antimicrobial products are the basis of biological protection, especially lactic acid bacteria, which have been widely used in meat and meat products. In addition to effective inhibition of spoilage and pathogenic bacteria, some bioprotective cultures can also improve product quality. Bioprotective cultures are often combined with other technologies in practical applications, including packaging and processing technologies. Additionally, genetic engineering offers significant potential for modifying bioprotective cultures. This study examines the mechanism of action underlying bioprotection, focusing on bioprotective cultures, and subsequently analyses their effect on meat and meat products. On this basis, the current application status of bioprotective cultures in various meat products is outlined, followed by a discussion on research prospects and development trends in this field.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"16 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143443998","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}
Determining the hydrophilic and hydrophobic antibiotics in milk and related products poses significant challenges due to their polarity differences and trace levels. Herein, we proposed a halloysite nanotubes-based hybrid fluorous monolith (HNTs-PFOTS monolith) as a sorbent for spin-tip solid-phase extraction (SPE). Leveraging the perfluorooctyl groups of the HNTs-PFOTS monolith, antibiotics can be adsorbed through hydrophilic and hydrophobic interactions. An analytical method was developed by combining the HNTs-PFOTS monolith-based spin-tip SPE method with liquid chromatography-tandem mass spectrometry. Under optimized conditions, the method exhibited excellent purification capabilities, low detection limits (0.01–0.03 μg/kg), high recoveries (80.0–112.3 %), and satisfactory reproducibility (intra-day RSDs of 0.4–8.8 % and inter-day RSDs of 1.0–10.9 %) for hydrophilic and hydrophobic antibiotics in milk and milk product samples. This study offers a novel approach for developing sorbents targeting antibiotics and provides a new analytical method for determining hydrophilic and hydrophobic antibiotics in food products.
{"title":"A halloysite nanotubes-based hybrid fluorous monolith as the mixed-mode sorbent for hydrophilic and hydrophobic interactions and its application for analysis of antibiotics from milk powder and milk samples","authors":"Cheng Lin, Jiarun Mao, Yihui Chen, Chunyan Hou, Xiaoqiang Qiao, Ningkun Wu, Tingting Wang","doi":"10.1016/j.foodchem.2025.143440","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143440","url":null,"abstract":"Determining the hydrophilic and hydrophobic antibiotics in milk and related products poses significant challenges due to their polarity differences and trace levels. Herein, we proposed a halloysite nanotubes-based hybrid fluorous monolith (HNTs-PFOTS monolith) as a sorbent for spin-tip solid-phase extraction (SPE). Leveraging the perfluorooctyl groups of the HNTs-PFOTS monolith, antibiotics can be adsorbed through hydrophilic and hydrophobic interactions. An analytical method was developed by combining the HNTs-PFOTS monolith-based spin-tip SPE method with liquid chromatography-tandem mass spectrometry. Under optimized conditions, the method exhibited excellent purification capabilities, low detection limits (0.01–0.03 μg/kg), high recoveries (80.0–112.3 %), and satisfactory reproducibility (intra-day RSDs of 0.4–8.8 % and inter-day RSDs of 1.0–10.9 %) for hydrophilic and hydrophobic antibiotics in milk and milk product samples. This study offers a novel approach for developing sorbents targeting antibiotics and provides a new analytical method for determining hydrophilic and hydrophobic antibiotics in food products.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"15 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143435164","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}
Balancing efficiency and meat quality during thawing remains a big challenge for meat industry. In this study, the effects of three thawing methods, including ultrasound-assisted thawing (UT), solid-state microwave thawing (SMT) and traditional air thawing (CT) on the thawing features, quality attributes and protein physicochemical properties of beef in a pilot scale, were investigated. COMSOL Multiphysics simulation was employed to optimize the thawing process, identifying an optimal endpoint of no more than −2 °C. Results showed that optimized SMT helpfully avoided overheating, improved thawing efficiency and kept better water-holding capacity, microstructure and lower oxidation. In contrast, UT maintained better protein conformation and color, especially in a* value, but serious mechanical damage caused worse texture and aggravated protein oxidation, which limited its application. Thus, SMT could be a promising solution for industrial meat thawing applications.
{"title":"Thawing methods affect quality properties and protein denaturation of frozen beef","authors":"Jiaying Zhu, Yingying Zhu, Hui Li, Caili Fu, Weimin Yin, Chunbao Li","doi":"10.1016/j.foodchem.2025.143484","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143484","url":null,"abstract":"Balancing efficiency and meat quality during thawing remains a big challenge for meat industry. In this study, the effects of three thawing methods, including ultrasound-assisted thawing (UT), solid-state microwave thawing (SMT) and traditional air thawing (CT) on the thawing features, quality attributes and protein physicochemical properties of beef in a pilot scale, were investigated. COMSOL Multiphysics simulation was employed to optimize the thawing process, identifying an optimal endpoint of no more than −2 °C. Results showed that optimized SMT helpfully avoided overheating, improved thawing efficiency and kept better water-holding capacity, microstructure and lower oxidation. In contrast, UT maintained better protein conformation and color, especially in a* value, but serious mechanical damage caused worse texture and aggravated protein oxidation, which limited its application. Thus, SMT could be a promising solution for industrial meat thawing applications.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"1 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143443969","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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