Food Chemistry最新文献

英文中文

Pattern recognition-based dual-channel colorimetric platform for on-site and accurate identification of Chinese wolfberry origin 基于模式识别的枸杞产地现场准确鉴定双通道比色平台

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-08 DOI: 10.1016/j.foodchem.2026.148355

Dai Lu , Chen Xie , Jialing Liu , Jie Gao , Hanwen Yuan , Xing Tian , Bin Li , Ye Zhang , Wei Wang

This study develops a pattern recognition-integrated dual-channel colorimetric platform for on-site authentication of Chinese wolfberry (goji berry) geographical origins. The system combines two nanomaterial-based sensing mechanisms: (1) gold‑silver core-shell nanoparticles (Au@AgNPs) with chelation-dependent silver deposition, where region-specific Lycium barbarum polysaccharides (LBP) modulate Ag⁺-induced localized surface plasmon resonance shifts; (2) hollow FeNi Prussian blue nanocages (H-FeNi PBANCGs) that demonstrate peroxidase-mimetic activity, with antioxidant capacity variations altering 3,3′,5,5′-tetramethylbenzidine (TMB) oxidation kinetics. Regional LBP concentration differences trigger distinct dual-channel responses, with Qinghai LBP (93.44 μg/mL, 12 min aqueous extracts) strongly inhibiting Ag⁺ deposition and nanozyme-catalyzed TMB oxidation. Coupled with Linear Discriminant Analysis and Hierarchical Cluster Analysis, the platform achieves 94.44% classification accuracy for goji berries from five major Chinese provinces, with assay times (18 and 52 min) faster than instrumental analysis. This work integrates dual-channel sensing and pattern recognition for simple, accurate, field-deployable origin identification, supporting goji berry traceability and quality control practically.

本研究开发了一种模式识别集成的双通道比色法平台，用于枸杞产地的现场鉴定。该系统结合了两种基于纳米材料的传感机制：(1)金-银核壳纳米颗粒（Au@AgNPs）与螯合依赖的银沉积，其中区域特异性枸枸多糖（LBP）调节Ag+诱导的局部表面等离子体共振位移；(2)空心FeNi普鲁士蓝纳米笼（H-FeNi pancgs）具有过氧化酶模拟活性，其抗氧化能力的变化改变了3,3 ',5,5 ' -四甲基联苯胺（TMB）的氧化动力学。区域性LBP浓度差异引发了明显的双通道反应，青海LBP （93.44 μg/mL， 12 min水提液）强烈抑制Ag+沉积和纳米酶催化的TMB氧化。结合线性判别分析和层次聚类分析，该平台对中国5个主要省份枸杞的分类准确率达到94.44%，分析时间（18 min和52 min）比仪器分析快。这项工作集成了双通道传感和模式识别，实现了简单、准确、现场可部署的原产地识别，为枸杞的可追溯性和质量控制提供了实际支持。

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引用次数: 0

Dietary isothiocyanates inhibit the oxidative activity of salivary aldehyde dehydrogenase ALDH3A1 and modulate aroma release 饲料中异硫氰酸酯抑制唾液醛脱氢酶ALDH3A1的氧化活性，调节香气释放

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-08 DOI: 10.1016/j.foodchem.2026.148324

Valentin Boichot , Jeanne Chaloyard , Karine Gourrat , Jade Moreno , Jean-Michel Saliou , Jean-Marie Heydel , Francis Canon , Fabrice Neiers , Mathieu Schwartz

This study investigates the inhibitory effects of dietary isothiocyanates (ITCs) on the enzymatic activity of salivary aldehyde dehydrogenase ALDH3A1, a key enzyme involved in the metabolism of odorant aldehydes and abundantly expressed in the oronasal sphere. Using a combination of enzymology, X-ray crystallography and mass spectrometry, we demonstrate that ITCs significantly inhibit ALDH3A1 activity both in vitro and ex vivo in saliva. Our findings reveal that allyl-isothiocyanate forms a covalent adduct with the ALDH3A1 catalytic cysteine residue (Cys243) leading to an irreversible inhibition. This inhibition disrupts the metabolic conversion of aldehydes in saliva, thereby impacting aroma release. GC–MS analysis confirmed that ITC-mediated inhibition of salivary ALDH activity modulates the concentration of odorant metabolites in both liquid and gas phases. These results highlight the significant influence of dietary ITCs on salivary enzymatic activity and potential implications for aroma release and flavor modulation in the oral cavity.

本研究探讨了膳食异硫氰酸酯（ITCs）对唾液醛脱氢酶ALDH3A1活性的抑制作用，ALDH3A1是一种参与气味醛代谢的关键酶，在口鼻球中大量表达。结合酶学、x射线晶体学和质谱分析，我们证明ITCs在体外和体外都能显著抑制唾液中ALDH3A1的活性。我们的研究结果表明，烯丙基异硫氰酸酯与ALDH3A1催化半胱氨酸残基（Cys243）形成共价加合物，导致不可逆抑制。这种抑制破坏了唾液中醛的代谢转化，从而影响了香气的释放。GC-MS分析证实，itc介导的唾液ALDH活性抑制调节了液相和气相中气味代谢物的浓度。这些结果强调了饮食中ITCs对唾液酶活性的显著影响，以及对口腔香气释放和风味调节的潜在影响。

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引用次数: 0

Untargeted metabolomics analysis of foxtail millet fermented with Pleurotus geesteranus: Insights into the nutritional and antioxidant profiles 用平菇发酵谷子的非靶向代谢组学分析：营养和抗氧化特性的见解

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-08 DOI: 10.1016/j.foodchem.2026.148336

Tong Lin , Ziwei Zhang , Ruolin Shi , Gongjian Fan , Chunyan Xie

Research has demonstrated that solid-state fermentation of foxtail millet with Pleurotus geesteranus can enhance its nutritional value and improve its antioxidant properties. However, studies exploring the changes in metabolites and metabolic pathways during fermentation are lacking. Untargeted metabolomics approaches can be used to reveal alterations in metabolites and metabolic pathways during foxtail millet fermentation. In this study, 584 differential secondary metabolites were identified, including 198 lipids, 111 organic compounds, 105 organic acids, and 45 benzenoids. Among these differential metabolites, 371 were upregulated, and 213 were downregulated. Kyoto Encyclopedia of Genes and Genomes enrichment analysis of the differential pathways revealed that they were primarily enriched in amino acid metabolism, biosynthesis of other secondary metabolites, lipid metabolism, and carbohydrate metabolism, with amino acid metabolism being the most significantly enriched. Taken together, these findings provide a foundation for deeper understanding of the nutritional and bioactive components of fermented foxtail millet.

研究表明，用杏鲍菇固态发酵谷子可以提高谷子的营养价值和抗氧化性能。然而，对发酵过程中代谢物和代谢途径变化的研究缺乏。非靶向代谢组学方法可用于揭示谷子发酵过程中代谢物和代谢途径的变化。在这项研究中，鉴定出584种不同的次生代谢物，包括198种脂质，111种有机化合物，105种有机酸和45种苯类化合物。在这些差异代谢物中，371种表达上调，213种表达下调。京都基因和基因组百科全书对这些差异通路的富集分析表明，它们主要富集于氨基酸代谢、其他次级代谢产物的生物合成、脂质代谢和碳水化合物代谢，其中氨基酸代谢富集最为显著。综上所述，这些发现为深入了解发酵谷子的营养成分和生物活性成分提供了基础。

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引用次数: 0

Reliable ratiometric electrochemical sensor for methyl parathion detection in vegetables based on nile blue A-functionalized Ce-MOF/carbon nanohorns composite 基于尼罗蓝a功能化Ce-MOF/碳纳米角复合材料的蔬菜中甲基对硫磷可靠比例电化学传感器

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-08 DOI: 10.1016/j.foodchem.2026.148343

Langhui Tao, Xiaohong Liu, Hao Tan, Jiacheng Song, Jinxiu Wei, Chengxi Zhu

An efficient ratiometric electrochemical sensor on basis of nile blue A-functionalized cerium-based metal-organic framework/carbon nanohorns composite (Ce-MOF/CNHs@NBA) was developed for reliable determination of residual methyl parathion (MP). Ce-MOF/CNHs@NBA composite was synthesized via a green and mild room-temperature approach. Herein, Ce-MOF acted as not only a preferable load to assemble nanomaterials but also an electron-transfer accelerator, which enhanced the adsorption, accumulation and catalytic ability toward MP. NBA embedded in Ce-MOF was adopted to an internal electroactive probe for ratiometric sensing, providing reliable detection results. The ornament of CNHs effectively improved the electrical conductivity and catalytic capacity of the composite. The prepared Ce-MOF/CNHs@NBA showed good electrochemical catalytic performances for MP. Given that signal ratio of I_MP and I_NBA, the sensor allowed to detect MP in a linear range of 0.05–50 μg mL⁻¹ with a LOD of 18.8 ng mL⁻¹ and showed high sensitivity, selectivity and stability, and superior applicability in vegetables.

基于尼罗蓝a功能化铈基金属有机骨架/碳纳米角复合材料（Ce-MOF/CNHs@NBA）研制了一种高效的比例电化学传感器，可可靠测定甲基对硫磷（MP）残留量。采用绿色温和的室温方法合成了Ce-MOF/CNHs@NBA复合材料。其中，Ce-MOF不仅是组装纳米材料的理想负载，而且是电子转移加速器，增强了对MP的吸附、积累和催化能力。采用嵌入Ce-MOF的NBA作为内电探针进行比例传感，检测结果可靠。cnh的修饰有效地提高了复合材料的导电性和催化性能。制备的Ce-MOF/CNHs@NBA对MP具有良好的电化学催化性能。考虑到IMP和INBA的信号比，该传感器在0.05 ~ 50 μg mL−1的线性范围内检测MP， LOD为18.8 ng mL−1，具有较高的灵敏度、选择性和稳定性，在蔬菜中具有较好的适用性。

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引用次数: 0

A comprehensive review of decontamination techniques for mycotoxin control in food: Advancement from conventional to unconventional strategies and the way forward 食品中霉菌毒素控制的净化技术综述：从传统策略到非常规策略的进展及前进方向

IF 8.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-08 DOI: 10.1016/j.foodchem.2026.148362

Dolanchapa Sikdar, Shiladitya Ghosh

Mycotoxin contamination of food and feed is a lingering issue of the global agro-food industries and a matter of severe socio-economic concern. Several methods have been conventionally employed for mycotoxin decontamination but their efficiency remained low and insufficient due to robustness of mycotoxin structures. In this article, use of unconventional technologies like irradiation, ozonation, cold activated plasma, magnetic nanoparticles, high hydrostatic pressure, pulsed electric fields, pulsed light, natural essential oils and phytochemicals in controlling growth of toxigenic fungi and degrading mycotoxins in various foodstuffs have been reviewed. The efficacy of decontamination of different types of major mycotoxins by these novel techniques and the associated safety and limitation factors have been analysed and discussed in detail. Combination of different unconventional techniques and impact of techno-economic-environmental aspects associated with these advanced technologies on their adoption and implementation at large scale to achieve a green and sustainable control of mycotoxins have been highlighted.

食品和饲料的霉菌毒素污染是全球农业食品工业的一个挥之不去的问题，也是一个严重的社会经济问题。传统上有几种方法用于霉菌毒素的去污，但由于霉菌毒素结构的坚固性，它们的效率仍然很低且不足。本文综述了辐照、臭氧化、冷活化等离子体、磁性纳米颗粒、高静水压力、脉冲电场、脉冲光、天然精油和植物化学物质等非常规技术在控制各种食品中产毒真菌生长和降解真菌毒素方面的应用。对这些新技术对不同类型的主要真菌毒素的去污效果及相关的安全性和限制因素进行了详细的分析和讨论。强调了不同非常规技术的结合以及与这些先进技术相关的技术、经济和环境方面对大规模采用和实施这些技术以实现绿色和可持续控制真菌毒素的影响。

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引用次数: 0

Self-supervised learning for aflatoxin B1 detection using masked spectra 基于掩膜光谱的黄曲霉毒素B1检测的自监督学习

IF 8.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-08 DOI: 10.1016/j.foodchem.2026.148342

Wenwen Guo, Hongfei Zhu, Xianpeng Wang, Zhongzhi Han

引用次数: 0

Corrigendum to “A low-cost in situ nanoparticle coating with high encapsulation efficiency and continuous release capability for inhibiting flesh lignification and enhancing antioxidant capacity and cold tolerance of loquat fruit” [Food Chem. 495 (2025) 146483] “具有高封装效率和连续释放能力的低成本原位纳米颗粒涂层，用于抑制枇杷果肉木质化，增强抗氧化能力和耐寒性”的更正[食品化学，495 (2025)146483]

IF 8.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-08 DOI: 10.1016/j.foodchem.2026.148301

Jiayue Jin, Zihan Cai, Weinan Huang, Jiahao Zhong, Di Wu, Chen Chen, Bangdi Liu, Yanna Shi, Xian Li, Kunsong Chen

引用次数: 0

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

IF 8.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-07 DOI: 10.1016/j.foodchem.2026.148299

Sulaiman Ahmed, Gan Hu, Zahra Batool

引用次数: 0

Association between fresh garlic composition and black garlic antioxidant capacity 新鲜大蒜成分与黑蒜抗氧化能力的关系

IF 8.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-07 DOI: 10.1016/j.foodchem.2026.148347

Jan Bedrníček, Kristýna Večeřová, Jan Tříska, Michał Świeca, Eva Petrášková, František Lorenc, Markéta Jarošová, Michal Oravec, Eliška Míková, Jana Klicnarová, Pavel Smetana

Black garlic (BG) is a functional food derived from fresh garlic (FG) that has a significant antioxidant activity (AOA). Little is known about the influence of FG composition on the antioxidant properties of BG. Therefore, we used seven different FG cultivars to produce BG, and monitored changes in basic composition, metabolomic profile and AOA. We found that different cultivars and the ageing process significantly impacted most of the markers. On average, 27 markers were upregulated, 21 downregulated, and 26 remained unchanged or changed to a lesser degree. Correlation study revealed that fructosyl-arginine positively associates with AOA of BG (r = 0.8, p < 0.05 for ABTS). Moreover, fructosyl-arginine in BG correlates with protein content (r = 0.79, p < 0.05). Thus, crude protein content in FG may serve as a practical predictor of the AOA of BG under the tested conditions. This study presents a deeper understanding of tailoring the BG biological potential.

黑蒜（BG）是从新鲜大蒜（FG）中提取的功能性食品，具有显著的抗氧化活性（AOA）。目前对FG组成对BG抗氧化性能的影响知之甚少。因此，我们使用7个不同的FG品种生产BG，并监测其基本组成、代谢组学特征和AOA的变化。我们发现不同的品种和老化过程对大多数标记有显著影响。平均有27个标记上调，21个下调，26个保持不变或发生较小程度的变化。相关研究显示，果糖精氨酸与BG的AOA呈正相关（r = 0.8,p <； 0.05）。此外，BG中果糖精氨酸与蛋白质含量相关（r = 0.79,p <； 0.05）。因此，在测试条件下，FG中的粗蛋白质含量可以作为BG AOA的实用预测指标。这项研究对调整BG生物潜能有了更深入的了解。

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引用次数: 0

Stabilization of oleogels using high internal-phase Pickering emulsions stabilized by myofibrillar proteins from large yellow croaker as a template: Effect of pH and transglutaminase 以大黄鱼肌纤维蛋白为模板稳定高内相皮克林乳剂的油凝胶稳定性：pH值和转谷氨酰胺酶的影响

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-07 DOI: 10.1016/j.foodchem.2026.148348

Zhongyang Ren , Qingqing Li , Min Lin , Yuan Zhao , Linfan Shi , Shuji Liu , Zhiyu Liu , Wuyin Weng

Oleogels as a fat substitute can fulfill consumers' demand for low-fat, nutritious, and diverse food options. The effects of pH and transglutaminase (TGase) on oleogels using high internal-phase Pickering emulsions based on myofibrillar proteins (MPHIPPEs) from large yellow croaker were investigated. The structural stability of the oleogels based on MPHIPPEs was enhanced from pH 7 to 11. Besides, the secondary structure of MPs in oleogels remained stable at pH 7. Oleogels based on MPHIPPEs at above pH 7 exhibited relatively excellent viscoelastic behavior compared to those on the acid condition. Additionally, the oil leakage rate of oleogels was 1.48% at a TGase activity of 25 U/g with the small oil droplets and favorable thixotropy to form a dense gel network structure. These results could provide a new idea for constructing oleogels using MPHIPPEs to develop a substitute for solid fats in the food industry.

油凝胶作为脂肪替代品，可以满足消费者对低脂、营养丰富、多样化的食品选择需求。以大黄鱼肌纤维蛋白（mphipes）为原料，研究了pH和转谷氨酰胺酶（TGase）对高内相皮克林乳剂油凝胶的影响。pH为 7至11时，mphipes油凝胶的结构稳定性增强。此外，在pH 7时，油凝胶中MPs的二级结构保持稳定。在pH 7以上的条件下，基于mphipe的油凝胶与酸条件下的油凝胶相比，具有相对优异的粘弹性行为。在TGase活性为25 U/g时，油凝胶的漏油率为1.48%，油滴小，触变性好，形成致密的凝胶网络结构。这些结果可以为利用mphipe构建油凝胶，开发食品工业中固体脂肪的替代品提供新的思路。

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