Pub Date : 2026-02-10DOI: 10.1016/j.foodchem.2026.148361
Zi Teng, Mukti Singh, James A. Kenar, Sean X. Liu
{"title":"Preparation, De-colorization, and characterization of protein isolate from Silflower (Silphium integrifolium Michx), an emerging perennial crop with food application potentials","authors":"Zi Teng, Mukti Singh, James A. Kenar, Sean X. Liu","doi":"10.1016/j.foodchem.2026.148361","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148361","url":null,"abstract":"","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"32 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146153210","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 : 2026-02-09DOI: 10.1016/j.foodchem.2026.148375
B. Praveena, Mamtha Shafika, Anuja Divate, J.A. Moses
Microgreens are increasingly popular due to their unique nutritional profile, diverse phytochemical composition, and intense flavor. Considering their rapid senescence, this study examined oven drying (OD), conductive hydro drying (CHD), and freeze-drying (FD) to retain the quality of sorghum microgreens. All dried samples exhibited quality changes, with fresh (F) samples serving as the control. FD sample resulted in low moisture (4.34 ± 0.08) and water activity (0.42 ± 0.01), as well as the highest phenolic (40.92 ± 0.18 mg/g) and flavonoid (10.10 ± 0.12 mg/g) contents. Both FD and CHD yielded excellent flow properties; CHD provided higher ascorbic acid retention (12.42 ± 0.38 mg/g). F had 58.42 mg/100 g of total chlorophyll and 5.97 mg/100 g of carotenoids, and the FD sample had the highest pigment content (54.62% more than OD, 42.22% more than CHD). The Midilli-Kucuk model demonstrated the best fit (R2 > 0.99). In summary, while FD offers a higher quality, CHD is a time- and cost-effective technique.
{"title":"Comparative assessment of drying techniques on the quality of millet (Sorghum bicolor) microgreens","authors":"B. Praveena, Mamtha Shafika, Anuja Divate, J.A. Moses","doi":"10.1016/j.foodchem.2026.148375","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148375","url":null,"abstract":"Microgreens are increasingly popular due to their unique nutritional profile, diverse phytochemical composition, and intense flavor. Considering their rapid senescence, this study examined oven drying (OD), conductive hydro drying (CHD), and freeze-drying (FD) to retain the quality of sorghum microgreens. All dried samples exhibited quality changes, with fresh (F) samples serving as the control. FD sample resulted in low moisture (4.34 ± 0.08) and water activity (0.42 ± 0.01), as well as the highest phenolic (40.92 ± 0.18 mg/g) and flavonoid (10.10 ± 0.12 mg/g) contents. Both FD and CHD yielded excellent flow properties; CHD provided higher ascorbic acid retention (12.42 ± 0.38 mg/g). F had 58.42 mg/100 g of total chlorophyll and 5.97 mg/100 g of carotenoids, and the FD sample had the highest pigment content (54.62% more than OD, 42.22% more than CHD). The Midilli-Kucuk model demonstrated the best fit (R<ce:sup loc=\"post\">2</ce:sup> > 0.99). In summary, while FD offers a higher quality, CHD is a time- and cost-effective technique.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"11 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146146627","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 : 2026-02-09DOI: 10.1016/j.foodchem.2026.148374
Liying Yang, Jia Kong, Douxin Xiao, Ming Du, Alideertu Dong, Peng Yang
Microbial spoilage and excessive pesticide residues pose significant health risks in fresh fruits. This study introduces a concept of active elimination of pesticide residues and microbes on fruit by cellular respiration-stimulated ROS release. For this aim, the biocompatible Zn@metal-organic frameworks (Zn@MOFs) are constructed to autonomously produce reactive oxygen species without light activation, driven by ambient oxygen and moisture activated through fruit cellular respiration. The in situ produced ROS concurrently enhances broad-spectrum antimicrobial activity towards fungi and bacteria. With the help of pectin, the Zn@MOFs could form a uniform and robust protective layer on fruit, adsorb pesticides on the fruit surface, and significantly extend the freshness of non-climacteric fruits and climacteric fruits. Metabolomics analysis reveals that such active coating suppresses key ripening-associated metabolic pathways, including amino acid metabolism and ABC transporter activity. The coating offers a promising, innovative approach for developing next-generation active food packaging.
{"title":"Respiratory-responsive active elimination of microbe and pesticide residue on fruits","authors":"Liying Yang, Jia Kong, Douxin Xiao, Ming Du, Alideertu Dong, Peng Yang","doi":"10.1016/j.foodchem.2026.148374","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148374","url":null,"abstract":"Microbial spoilage and excessive pesticide residues pose significant health risks in fresh fruits. This study introduces a concept of active elimination of pesticide residues and microbes on fruit by cellular respiration-stimulated ROS release. For this aim, the biocompatible Zn@metal-organic frameworks (Zn@MOFs) are constructed to autonomously produce reactive oxygen species without light activation, driven by ambient oxygen and moisture activated through fruit cellular respiration. The in situ produced ROS concurrently enhances broad-spectrum antimicrobial activity towards fungi and bacteria. With the help of pectin, the Zn@MOFs could form a uniform and robust protective layer on fruit, adsorb pesticides on the fruit surface, and significantly extend the freshness of non-climacteric fruits and climacteric fruits. Metabolomics analysis reveals that such active coating suppresses key ripening-associated metabolic pathways, including amino acid metabolism and ABC transporter activity. The coating offers a promising, innovative approach for developing next-generation active food packaging.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"9 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146146120","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 : 2026-02-09DOI: 10.1016/j.foodchem.2026.148370
Jinggui Nie, Yong Wang, Xiao Zhang, Dan Wu, Qilin Huang
This study aimed to elucidate the softening mechanism during the fermentation of vinasse grass carp (VGC) based on the synergistic interaction among water, skeletal proteins, and muscle tissues. The transverse and longitudinal shear forces of fish muscle initially decreased and subsequently increased during fermentation, with overall reductions of 64.57% and 58.24%, respectively. In the early stage, the proportions of immobilized and free water increased. Moreover, myofibrillar protein (MP) and collagen gradually degraded with the reduction of their ordered secondary structures (α-helices and β-sheets), leading to the expansion of intermyofibrillar gaps and subsequent muscle softening. In the later stage, MP underwent further degradation, and its surface hydrophobicity increased sharply. Additionally, the epimysium and perimysium were severely damaged and lost their wrapping function, which facilitated the aggregation of muscle fibers into a compact structure, consequently increasing the shear force. This study provides novel insights into the texture-regulating mechanisms of fermented fish products.
{"title":"Softening mechanism of vinasse grass carp during fermentation: The synergistic interaction among water distribution, skeletal proteins, and muscle tissues","authors":"Jinggui Nie, Yong Wang, Xiao Zhang, Dan Wu, Qilin Huang","doi":"10.1016/j.foodchem.2026.148370","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148370","url":null,"abstract":"This study aimed to elucidate the softening mechanism during the fermentation of vinasse grass carp (VGC) based on the synergistic interaction among water, skeletal proteins, and muscle tissues. The transverse and longitudinal shear forces of fish muscle initially decreased and subsequently increased during fermentation, with overall reductions of 64.57% and 58.24%, respectively. In the early stage, the proportions of immobilized and free water increased. Moreover, myofibrillar protein (MP) and collagen gradually degraded with the reduction of their ordered secondary structures (α-helices and β-sheets), leading to the expansion of intermyofibrillar gaps and subsequent muscle softening. In the later stage, MP underwent further degradation, and its surface hydrophobicity increased sharply. Additionally, the epimysium and perimysium were severely damaged and lost their wrapping function, which facilitated the aggregation of muscle fibers into a compact structure, consequently increasing the shear force. This study provides novel insights into the texture-regulating mechanisms of fermented fish products.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"1 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146146629","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}
Dysphagia presents a critical challenge for dietary management. This study investigated the effects of moisture content (50%–110%) on the physicochemical properties and swallowing safety of surimi gels. Methodologies included the International Dysphagia Diet Standardization Initiative (IDDSI) assessment, in vitro Cambridge pharyngeal simulation, rheology, and microstructural analysis. Results demonstrated that all samples met IDDSI Level 6 criteria. Elevated moisture content significantly shortened oral transit time and reduced oropharyngeal residue. This improvement was attributed to decreased hardness, adhesiveness, zero-shear viscosity, and yield stress, resulting from a looser porous network. Principal component analysis (PCA) identified hardness and adhesiveness as critical determinants of swallowing. This work provides a scientific basis for optimizing surimi gels for dysphagia management via moisture regulation.
{"title":"Effects of moisture content on the physicochemical properties and swallowing function of surimi gel","authors":"Lixiang Zhu, Lijun Zha, Haozhe Yi, Bowen Li, Xiaowen Pi, Dongling Qiao, Binjia Zhang","doi":"10.1016/j.foodchem.2026.148372","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148372","url":null,"abstract":"Dysphagia presents a critical challenge for dietary management. This study investigated the effects of moisture content (50%–110%) on the physicochemical properties and swallowing safety of surimi gels. Methodologies included the International Dysphagia Diet Standardization Initiative (IDDSI) assessment, in vitro Cambridge pharyngeal simulation, rheology, and microstructural analysis. Results demonstrated that all samples met IDDSI Level 6 criteria. Elevated moisture content significantly shortened oral transit time and reduced oropharyngeal residue. This improvement was attributed to decreased hardness, adhesiveness, zero-shear viscosity, and yield stress, resulting from a looser porous network. Principal component analysis (PCA) identified hardness and adhesiveness as critical determinants of swallowing. This work provides a scientific basis for optimizing surimi gels for dysphagia management via moisture regulation.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"18 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146146628","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 : 2026-02-08DOI: 10.1016/j.foodchem.2026.148333
Paola Teresa Ogando-Rivas, Isabel Escriche, Ernesto Francisco Simó-Alfonso, Enrique Javier Carrasco-Correa
Authentication of honey according to its botanical origin is essential for quality control. Traditional melissopalynological methods are time-consuming and subjective, motivating the search for faster alternatives. In this work, HPLC-UV protein fingerprinting approach was developed to classify honeys of different floral origins. Previously, proteins were isolated and preconcentrated using a gold nanoparticle-assisted solid-phase extraction. 61 Spanish honey samples from chestnut, heather, and thyme origins were studied where 27 different bee-derived proteins were identified. Distinct protein fingerprint patterns were observed where heather showed the most diverse SPE protein fingerprint, chestnut honey a more balanced distribution and thyme honey displayed higher levels of stress-related proteins. A linear discriminant analysis model was developed using sum-normalized protein abundances. The model was trained with 40 samples and externally validated with 21 independent samples, achieving 100% correct classification. The results demonstrate that bee-origin proteins reflect floral influences and can serve as stable biomarkers for honey authentication.
{"title":"Protein fingerprinting using gold nanoparticle-assisted SPE and HPLC-UV: A promising tool for chemometric authentication of monofloral honeys","authors":"Paola Teresa Ogando-Rivas, Isabel Escriche, Ernesto Francisco Simó-Alfonso, Enrique Javier Carrasco-Correa","doi":"10.1016/j.foodchem.2026.148333","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148333","url":null,"abstract":"Authentication of honey according to its botanical origin is essential for quality control. Traditional melissopalynological methods are time-consuming and subjective, motivating the search for faster alternatives. In this work, HPLC-UV protein fingerprinting approach was developed to classify honeys of different floral origins. Previously, proteins were isolated and preconcentrated using a gold nanoparticle-assisted solid-phase extraction. 61 Spanish honey samples from chestnut, heather, and thyme origins were studied where 27 different bee-derived proteins were identified. Distinct protein fingerprint patterns were observed where heather showed the most diverse SPE protein fingerprint, chestnut honey a more balanced distribution and thyme honey displayed higher levels of stress-related proteins. A linear discriminant analysis model was developed using sum-normalized protein abundances. The model was trained with 40 samples and externally validated with 21 independent samples, achieving 100% correct classification. The results demonstrate that bee-origin proteins reflect floral influences and can serve as stable biomarkers for honey authentication.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"312 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146138721","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 : 2026-02-08DOI: 10.1016/j.foodchem.2026.148325
Yaqi Zhao, Aravind Kumar Bingi, Qinchun Rao
Egg is one of the Big-Nine allergenic foods in the U.S., and accurate detection of its allergenic proteins is critical for food safety. Chicken serum albumin (CSA, Gal d 5), an allergen found in egg yolk, chicken meat, and avian-derived materials, remains under-detected in food products. This study aimed to characterize CSA and develop a quantitative Western blot (qWB) assay for the detection of CSA. After characterization, (1) high temperature (>69.61 °C) decreased CSA extractability, (2) in vitro allergenicity was detected by human plasma, and (3) CSA was verified in egg white. A monoclonal antibody 3H4E9 was characterized as specific to poultry serum albumin. The optimized qWB assay exhibited good selectivity (specific to poultry species), working range (0.3–20 ppm), and sensitivity (ppm level). This assay enables sensitive and reliable CSA detection on food contact surfaces, facilitating risk assessment of undeclared egg yolk residues and improving food safety management practices.
鸡蛋是美国九大致敏食品之一，准确检测其致敏蛋白对食品安全至关重要。鸡血清白蛋白（CSA, Gal d 5）是一种在蛋黄、鸡肉和禽类衍生材料中发现的过敏原，在食品中仍未被检测到。本研究旨在对CSA进行表征，并建立CSA的定量Western blot （qWB）检测方法。经鉴定，(1)高温（>69.61 °C）降低了CSA的可提取性，(2)人血浆检测体外致敏性，(3)在蛋清中验证了CSA。一种单克隆抗体3H4E9对家禽血清白蛋白具有特异性。优化后的qWB法具有良好的选择性（对禽类品种有特异性）、工作范围（0.3-20 ppm）和灵敏度（ppm水平）。该方法能够对食品接触面进行敏感可靠的CSA检测，促进未申报蛋黄残留物的风险评估，提高食品安全管理水平。
{"title":"Quantitative Western blot assay for the detection of chicken serum albumin (Gal d 5)","authors":"Yaqi Zhao, Aravind Kumar Bingi, Qinchun Rao","doi":"10.1016/j.foodchem.2026.148325","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148325","url":null,"abstract":"Egg is one of the Big-Nine allergenic foods in the U.S., and accurate detection of its allergenic proteins is critical for food safety. Chicken serum albumin (CSA, Gal d 5), an allergen found in egg yolk, chicken meat, and avian-derived materials, remains under-detected in food products. This study aimed to characterize CSA and develop a quantitative Western blot (qWB) assay for the detection of CSA. After characterization, (1) high temperature (>69.61 °C) decreased CSA extractability, (2) in vitro allergenicity was detected by human plasma, and (3) CSA was verified in egg white. A monoclonal antibody 3H4E9 was characterized as specific to poultry serum albumin. The optimized qWB assay exhibited good selectivity (specific to poultry species), working range (0.3–20 ppm), and sensitivity (ppm level). This assay enables sensitive and reliable CSA detection on food contact surfaces, facilitating risk assessment of undeclared egg yolk residues and improving food safety management practices.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"12 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146138846","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 : 2026-02-08DOI: 10.1016/j.foodchem.2026.148367
Siheng Lu , Jing Zhao , Qian Qin , Wenxuan Deng , Yue Yu , Yue Huang , Ming Li , Hao Dong , Zhanming Li
This study extracted Yunnan Arabica coffee bean features through weighted fusion of CIE L*a*b* color histograms, Gray-level Co-occurrence Matrix-Local Binary Pattern composite textures, and morphological parameters, aiming to achieve accurate roasting degree identification and transparent decision-making. Convolutional neural networks outperformed all other models with the highest accuracy. Subsequent SHapley Additive exPlanations analysis demonstrated that key features exhibited a significant strong negative linear correlation with prediction outputs; negative contributions dominated light roasting samples, whereas robust positive contributions dominated dark roasting samples. External verification results clarified that the accuracy of dark-roasted samples reached 100.0%, that of light-roasted samples was 91.5%, and that of medium-roasted samples was 93.8%. The proposed intelligent system enabled automatic image acquisition, feature extraction, and inference, and supported connection to the Enterprise Resource Planning system for data traceability. This study broke deep learning's black-box limitation, providing a precise interpretable technique for coffee roasting standardization.
{"title":"Identification of roasting degree and interpretability analysis of Yunnan arabica coffee beans based on multi-dimensional visual features and CNNs-SHAP","authors":"Siheng Lu , Jing Zhao , Qian Qin , Wenxuan Deng , Yue Yu , Yue Huang , Ming Li , Hao Dong , Zhanming Li","doi":"10.1016/j.foodchem.2026.148367","DOIUrl":"10.1016/j.foodchem.2026.148367","url":null,"abstract":"<div><div>This study extracted Yunnan Arabica coffee bean features through weighted fusion of CIE L*a*b* color histograms, Gray-level Co-occurrence Matrix-Local Binary Pattern composite textures, and morphological parameters, aiming to achieve accurate roasting degree identification and transparent decision-making. Convolutional neural networks outperformed all other models with the highest accuracy. Subsequent SHapley Additive exPlanations analysis demonstrated that key features exhibited a significant strong negative linear correlation with prediction outputs; negative contributions dominated light roasting samples, whereas robust positive contributions dominated dark roasting samples. External verification results clarified that the accuracy of dark-roasted samples reached 100.0%, that of light-roasted samples was 91.5%, and that of medium-roasted samples was 93.8%. The proposed intelligent system enabled automatic image acquisition, feature extraction, and inference, and supported connection to the Enterprise Resource Planning system for data traceability. This study broke deep learning's black-box limitation, providing a precise interpretable technique for coffee roasting standardization.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148367"},"PeriodicalIF":9.8,"publicationDate":"2026-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146138763","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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