Pub Date : 2026-04-15Epub Date: 2026-02-10DOI: 10.1016/j.foodchem.2026.148386
Chen Hu , Yihu Wang , Chao Yang , Bo Li , Bangzhu Peng
Aflatoxin B1 (AFB1) contamination in edible oils poses significant health risks. Fe, N co-doped biochar (FeNBC) was synthesized from straw and integrated with sulfate radical-based advanced oxidation during oil aqueous refining. FeNBC activated sodium bisulfite to generate reactive oxygen species, degrading AFB1 that migrated into the aqueous phase. Over 98% of AFB1 (100 μg/L) was removed from oil within 50 min, with a reaction rate constant 3.02 times higher than that of pristine biochar and negligible impact on oil quality. Quenching and site-poisoning experiments identified Fe-Nx as the main catalytic site, with singlet oxygen and superoxide radical as the dominant active species. Electrochemical analysis and density functional theory calculations revealed that N-coordination modulates the Fe d-band center, facilitates charge redistribution, and promotes Fe valence cycling, thereby enhancing bisulfite adsorption and overcoming electron-transfer limitations during activation. This work provides a practical detoxification strategy and fundamental insights for designing food-compatible advanced oxidation technologies.
{"title":"Mechanistic role of Fe-Nx sites in biochar-activated bisulfite for aflatoxin B1 degradation during edible oil refining","authors":"Chen Hu , Yihu Wang , Chao Yang , Bo Li , Bangzhu Peng","doi":"10.1016/j.foodchem.2026.148386","DOIUrl":"10.1016/j.foodchem.2026.148386","url":null,"abstract":"<div><div>Aflatoxin B<sub>1</sub> (AFB<sub>1</sub>) contamination in edible oils poses significant health risks. Fe, N co-doped biochar (FeNBC) was synthesized from straw and integrated with sulfate radical-based advanced oxidation during oil aqueous refining. FeNBC activated sodium bisulfite to generate reactive oxygen species, degrading AFB<sub>1</sub> that migrated into the aqueous phase. Over 98% of AFB<sub>1</sub> (100 μg/L) was removed from oil within 50 min, with a reaction rate constant 3.02 times higher than that of pristine biochar and negligible impact on oil quality. Quenching and site-poisoning experiments identified Fe-N<sub>x</sub> as the main catalytic site, with singlet oxygen and superoxide radical as the dominant active species. Electrochemical analysis and density functional theory calculations revealed that N-coordination modulates the Fe d-band center, facilitates charge redistribution, and promotes Fe valence cycling, thereby enhancing bisulfite adsorption and overcoming electron-transfer limitations during activation. This work provides a practical detoxification strategy and fundamental insights for designing food-compatible advanced oxidation technologies.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148386"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146153072","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-04-15Epub Date: 2026-02-13DOI: 10.1016/j.foodchem.2026.148352
Ying Sun , Shen Liu , Songlin Li , Wen Qi , Yanlinyuan Zhang , Meixiang Nie , Xiaonan Sui , Lianzhou Jiang
This study elucidated the synergistic mechanism of ultrasound (UT) and microbial transglutaminase (TG) in regulating the gelation of low-salt beef myofibrillar proteins (MPs). The effects of UT power and TG concentration on the rheological, textural, and structural properties of MP gels were systematically analyzed. TG addition (0.3%) effectively promoted covalent cross-linking among MP molecules, enhancing viscosity, viscoelasticity, and gel quality. Moderate UT (240–360 W) combined with TG (0.3%) produced gels with superior mechanical strength and structural uniformity, while excessive UT (480–600 W) induced over-shear and network disruption. Molecular interaction analyses revealed that hydrophobic and hydrogen bonding forces predominantly stabilized the gel network. Molecular dynamics simulations and contact mapping confirmed that UT facilitated residue exposure and interface reorganization, forming new stable interactions. These results demonstrate that reorganization of hydrophobic and hydrogen bond networks underlies UT–TG synergism, improving the structure and functionality of low-salt protein gels.
{"title":"Synergistic modulation of low-salt myofibrillar protein gelation by ultrasound and transglutaminase: Contributions of intermolecular interactions and the filling effect","authors":"Ying Sun , Shen Liu , Songlin Li , Wen Qi , Yanlinyuan Zhang , Meixiang Nie , Xiaonan Sui , Lianzhou Jiang","doi":"10.1016/j.foodchem.2026.148352","DOIUrl":"10.1016/j.foodchem.2026.148352","url":null,"abstract":"<div><div>This study elucidated the synergistic mechanism of ultrasound (UT) and microbial transglutaminase (TG) in regulating the gelation of low-salt beef myofibrillar proteins (MPs). The effects of UT power and TG concentration on the rheological, textural, and structural properties of MP gels were systematically analyzed. TG addition (0.3%) effectively promoted covalent cross-linking among MP molecules, enhancing viscosity, viscoelasticity, and gel quality. Moderate UT (240–360 W) combined with TG (0.3%) produced gels with superior mechanical strength and structural uniformity, while excessive UT (480–600 W) induced over-shear and network disruption. Molecular interaction analyses revealed that hydrophobic and hydrogen bonding forces predominantly stabilized the gel network. Molecular dynamics simulations and contact mapping confirmed that UT facilitated residue exposure and interface reorganization, forming new stable interactions. These results demonstrate that reorganization of hydrophobic and hydrogen bond networks underlies UT–TG synergism, improving the structure and functionality of low-salt protein gels.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148352"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146169715","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-04-15Epub Date: 2026-02-04DOI: 10.1016/j.foodchem.2026.148316
Melkamu Berhane , Alemayehu Teklu Toni , Gerard Bryan Gonzales
Severe wasting is treated with ready-to-use therapeutic food (RUTF), wherein the protein content primarily comes from milk and peanuts. As these ingredients are the main drivers of RUTF's cost, global initiatives seek alternatives using locally available, sustainable ingredients to reduce cost and increase coverage. To compensate for reduced/removed dairy protein, current practice is to add amino acids to meet Codex protein quality requirements. In this meta-analysis re-evaluation, we compared RUTF formulations with <50% dairy protein, with or without amino acid fortification, against standard milk–peanut RUTF for the outcome of weight gain. Growth outcomes were similar between fortified and unfortified RUTFs when compared to standard RUTF. These findings suggest that elevating protein quality scores by adding amino acids may be insufficient to ensure clinical efficacy in novel RUTF formulations. Additionally, the findings suggest that Protein Digestibility Corrected Amino Acid Score (PDCAAS) compliance alone may not guarantee clinical efficacy. Future formulation efforts should address digestibility, antinutritional factors, and increasing total protein content to achieve effective, sustainable novel RUTF formulations.
{"title":"Evaluating amino acid fortification in low-dairy ready-to-use therapeutic food formulations: Insights from a meta-analysis re-evaluation","authors":"Melkamu Berhane , Alemayehu Teklu Toni , Gerard Bryan Gonzales","doi":"10.1016/j.foodchem.2026.148316","DOIUrl":"10.1016/j.foodchem.2026.148316","url":null,"abstract":"<div><div>Severe wasting is treated with ready-to-use therapeutic food (RUTF), wherein the protein content primarily comes from milk and peanuts. As these ingredients are the main drivers of RUTF's cost, global initiatives seek alternatives using locally available, sustainable ingredients to reduce cost and increase coverage. To compensate for reduced/removed dairy protein, current practice is to add amino acids to meet Codex protein quality requirements. In this meta-analysis re-evaluation, we compared RUTF formulations with <50% dairy protein, with or without amino acid fortification, against standard milk–peanut RUTF for the outcome of weight gain. Growth outcomes were similar between fortified and unfortified RUTFs when compared to standard RUTF. These findings suggest that elevating protein quality scores by adding amino acids may be insufficient to ensure clinical efficacy in novel RUTF formulations. Additionally, the findings suggest that Protein Digestibility Corrected Amino Acid Score (PDCAAS) compliance alone may not guarantee clinical efficacy. Future formulation efforts should address digestibility, antinutritional factors, and increasing total protein content to achieve effective, sustainable novel RUTF formulations.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148316"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146116235","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-04-15Epub Date: 2026-02-07DOI: 10.1016/j.foodchem.2026.148348
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.
{"title":"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","authors":"Zhongyang Ren , Qingqing Li , Min Lin , Yuan Zhao , Linfan Shi , Shuji Liu , Zhiyu Liu , Wuyin Weng","doi":"10.1016/j.foodchem.2026.148348","DOIUrl":"10.1016/j.foodchem.2026.148348","url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148348"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146129507","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-04-15Epub Date: 2026-02-07DOI: 10.1016/j.foodchem.2026.148289
Liang Chen , Jun Liu , Fang Zhou , Yousheng Zhang , Tiantian Zhao , Wenjuan Jiao , Weifeng Liu , Zeyu Chen , Weili Zhou , Lihua Huang , Kun Lan , Yehui Zhang , Haijun Nan
By combining AlphaFold3 with Molecular Dynamics (MD) simulations, we investigated how the intrinsic effect of electric field intensity influences the conformational stability of myofibrillar proteins in Ctenopharyngodon idella during high-voltage electric field (HVEF)-assisted thawing. At 1 kV/cm, myofibrillar proteins exhibited only minor conformational perturbations. In contrast, exposure to a 3 kV/cm electric field was associated with a reduction in intramolecular hydrogen bonds, increased exposure of hydrophobic regions, enhanced protein–water hydrogen bonding, and elevated solvent-accessible surface area. These structural alterations were accompanied by a decrease in α-helix and β-sheet contents to 14.69% and 34.73%, respectively, as well as a red shift of intrinsic fluorescence emission to 338 nm, indicative of a more solvent-exposed protein environment. Collectively, our results demonstrate a strong association between high electric field intensity and myofibrillar protein destabilization during thawing, providing molecular-level insight into protein sensitivity to HVEF and informing the optimization of HVEF-assisted thawing technologies.
{"title":"The effect of high voltage electrostatic field-assisted thawing on the quality of Ctenopharyngodon idella and myofibrillar proteins","authors":"Liang Chen , Jun Liu , Fang Zhou , Yousheng Zhang , Tiantian Zhao , Wenjuan Jiao , Weifeng Liu , Zeyu Chen , Weili Zhou , Lihua Huang , Kun Lan , Yehui Zhang , Haijun Nan","doi":"10.1016/j.foodchem.2026.148289","DOIUrl":"10.1016/j.foodchem.2026.148289","url":null,"abstract":"<div><div>By combining AlphaFold3 with Molecular Dynamics (MD) simulations, we investigated how the intrinsic effect of electric field intensity influences the conformational stability of myofibrillar proteins in <em>Ctenopharyngodon idella</em> during high-voltage electric field (HVEF)-assisted thawing. At 1 kV/cm, myofibrillar proteins exhibited only minor conformational perturbations. In contrast, exposure to a 3 kV/cm electric field was associated with a reduction in intramolecular hydrogen bonds, increased exposure of hydrophobic regions, enhanced protein–water hydrogen bonding, and elevated solvent-accessible surface area. These structural alterations were accompanied by a decrease in <em>α</em>-helix and <em>β</em>-sheet contents to 14.69% and 34.73%, respectively, as well as a red shift of intrinsic fluorescence emission to 338 nm, indicative of a more solvent-exposed protein environment. Collectively, our results demonstrate a strong association between high electric field intensity and myofibrillar protein destabilization during thawing, providing molecular-level insight into protein sensitivity to HVEF and informing the optimization of HVEF-assisted thawing technologies.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148289"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146129447","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 investigated the effects of heating temperatures (90–130 °C) on the physicochemical, structural alterations, and gelling properties of Gracilaria gel. As the heating temperature increased, enhanced viscoelastic properties, gel strength, and bound water content from 90 °C to 120 °C were observed, accompanied by the most rigid microstructures in 120 °C group. Pearson correlation analysis indicated that the enhanced gelling properties were positively correlated with 3,6-nhydro-galactose. The desulfurization effect also contributed to such enhancement as evidenced by reduced sulfate content. Though the lowest sulfate content was observed in the 130 °C group, weakened gelling properties were still observed due to a sharp decrease in 3,6-anhydro-galactose content upon severe temperature. Combined with sensory evaluation, Gracilaria gel prepared under 120 °C gained high acceptance in terms of elasticity. This study reveals a heat treatment–regulated hydrothermal desulfation strategy for producing non-chemically desulfated Gracilaria gel with improved food safety and industrial applicability.
{"title":"The effect of hydrothermal desulfation of Gracilaria on the physicochemical and structural alterations of gel by different temperatures","authors":"Yunshuang Jiao , Weijie Qiu , Baoshang Fu , Pengfei Jiang , Libo Qi , Shan Shang","doi":"10.1016/j.foodchem.2026.148269","DOIUrl":"10.1016/j.foodchem.2026.148269","url":null,"abstract":"<div><div>This study investigated the effects of heating temperatures (90–130 °C) on the physicochemical, structural alterations, and gelling properties of Gracilaria gel. As the heating temperature increased, enhanced viscoelastic properties, gel strength, and bound water content from 90 °C to 120 °C were observed, accompanied by the most rigid microstructures in 120 °C group. Pearson correlation analysis indicated that the enhanced gelling properties were positively correlated with 3,6-nhydro-galactose. The desulfurization effect also contributed to such enhancement as evidenced by reduced sulfate content. Though the lowest sulfate content was observed in the 130 °C group, weakened gelling properties were still observed due to a sharp decrease in 3,6-anhydro-galactose content upon severe temperature. Combined with sensory evaluation, Gracilaria gel prepared under 120 °C gained high acceptance in terms of elasticity. This study reveals a heat treatment–regulated hydrothermal desulfation strategy for producing non-chemically desulfated Gracilaria gel with improved food safety and industrial applicability.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148269"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146135080","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-04-15Epub Date: 2026-02-07DOI: 10.1016/j.foodchem.2026.148326
Zhiqing Tian , Xin Zheng , Jialin Li , Wusun Li , Xiaoyan Tang
Chinese indigenous pork is popular with consumers for its unique aroma, but the formation mechanism of this aroma during high-temperature processing remains unclear. This study evaluated five pig breeds—Bama Xiang (BM), Shenxian (SX), Rongchang (RC), Tibetan pig (ZX), and Duroc × Landrace × Yorkshire (DLY). Volatile compounds (VOCs) were analyzed by headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME–GC–MS) and headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS). Untargeted metabolomics was used to identify differential metabolites and related metabolic pathways among breeds. The results showed that sulfur-containing compounds such as 2-acetylthiazole and 3-mercaptohexyl-1-ol were the main contributors to the aroma of Chinese indigenous pork after high-temperature cooking. Non-targeted metabolomics further revealed the metabolic characteristics of Chinese indigenous pork. Glycerophospholipid metabolism is more active in Chinese indigenous pigs. Phospholipids such as lysophosphatidylcholines (LPCs) may promote the degree of Maillard reaction and thus play a key role in the formation of characteristic flavors.
{"title":"Research on maillard derived aroma and precursors in different types of pork based on metabolomics","authors":"Zhiqing Tian , Xin Zheng , Jialin Li , Wusun Li , Xiaoyan Tang","doi":"10.1016/j.foodchem.2026.148326","DOIUrl":"10.1016/j.foodchem.2026.148326","url":null,"abstract":"<div><div>Chinese indigenous pork is popular with consumers for its unique aroma, but the formation mechanism of this aroma during high-temperature processing remains unclear. This study evaluated five pig breeds—Bama Xiang (BM), Shenxian (SX), Rongchang (RC), Tibetan pig (ZX), and Duroc × Landrace × Yorkshire (DLY). Volatile compounds (VOCs) were analyzed by headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME–GC–MS) and headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS). Untargeted metabolomics was used to identify differential metabolites and related metabolic pathways among breeds. The results showed that sulfur-containing compounds such as 2-acetylthiazole and 3-mercaptohexyl-1-ol were the main contributors to the aroma of Chinese indigenous pork after high-temperature cooking. Non-targeted metabolomics further revealed the metabolic characteristics of Chinese indigenous pork. Glycerophospholipid metabolism is more active in Chinese indigenous pigs. Phospholipids such as lysophosphatidylcholines (LPCs) may promote the degree of Maillard reaction and thus play a key role in the formation of characteristic flavors.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148326"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146135069","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}
To monitor the close correlation between viscosity and the processing, spoilage of food as well as diseases in biological systems, this study designed two dual-responsive fluorescent probes (YB-P and YB-U) with a chalcone scaffold based on the intramolecular charge transfer (ICT) mechanism, which exhibit both viscosity- and polarity-sensitive properties. The probes were successfully applied to monitor the freshness of beverages such as orange juice and green tea, and to evaluate the thickening capacity, type and mass concentration of food thickeners including pectin and xanthan gum and so on. Notably, YB-P, with its excellent photostability, achieved two-photon fluorescence lifetime imaging to track intracellular viscosity enhancement induced by nystatin and monensin. The high selectivity and stability of these probes provide an efficient tool for viscosity and polarity monitoring in complex systems.
为了监测粘度与食品加工、食品变质以及生物系统疾病之间的密切关系，本研究设计了
{"title":"Viscosity-sensitive molecular rotors derived from cyclic chalcone for dual applications: Food monitoring and two-photon fluorescence lifetime imaging","authors":"Jun-Yu Luan, Hai-Jiao Sun, Xiao-Hui Wang, Xue-Bo Zhao, Kun-Peng Wang, Ying Fang, Zhi-Qiang Hu","doi":"10.1016/j.foodchem.2026.148443","DOIUrl":"10.1016/j.foodchem.2026.148443","url":null,"abstract":"<div><div>To monitor the close correlation between viscosity and the processing, spoilage of food as well as diseases in biological systems, this study designed two dual-responsive fluorescent probes (<strong>YB-P</strong> and <strong>YB-U</strong>) with a chalcone scaffold based on the intramolecular charge transfer (ICT) mechanism, which exhibit both viscosity- and polarity-sensitive properties. The probes were successfully applied to monitor the freshness of beverages such as orange juice and green tea, and to evaluate the thickening capacity, type and mass concentration of food thickeners including pectin and xanthan gum and so on. Notably, <strong>YB-P</strong>, with its excellent photostability, achieved two-photon fluorescence lifetime imaging to track intracellular viscosity enhancement induced by nystatin and monensin. The high selectivity and stability of these probes provide an efficient tool for viscosity and polarity monitoring in complex systems.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148443"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146198655","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}
Thymoquinone, a bioactive compound with antioxidant and anti-inflammatory properties, is a major component of Nigella sativa (black cumin) oil, widely used in functional foods and dietary supplements. In this study, we developed a rapid, eco-friendly, and cost-effective voltammetric method for the direct determination of the target analyte in real oil-based food matrices using an unmodified boron-doped diamond electrode. The method requires no chemical pretreatment or extraction and uses only ethanol and water as solvents. Key parameters, including electrolyte pH and square wave voltammetry settings, were optimized for analytical sensitivity. Under optimal conditions, the method showed a linear response from 0.070 to 70.0 μmol·L−1, with LOD of 7.5 nmol·L−1(1.2 ng·mL−1). The method was successfully applied to commercial oil and supplement samples, yielding results in agreement with manufacturer claims. Its simplicity and sustainability make it suitable for routine quality control in food and nutraceutical analysis without the need for chemical extraction or sensor modification.
{"title":"Sustainable and modification-free voltammetric quantification of thymoquinone in Nigella sativa oil-based food products","authors":"Michał Świderski , Valentin Mirceski , Dariusz Guziejewski , Kamila Koszelska , Sylwia Smarzewska","doi":"10.1016/j.foodchem.2026.148442","DOIUrl":"10.1016/j.foodchem.2026.148442","url":null,"abstract":"<div><div>Thymoquinone, a bioactive compound with antioxidant and anti-inflammatory properties, is a major component of <em>Nigella sativa</em> (black cumin) oil, widely used in functional foods and dietary supplements. In this study, we developed a <strong>rapid, eco-friendly, and cost-effective voltammetric method</strong> for the direct determination of the target analyte in real oil-based food matrices using an <strong>unmodified boron-doped diamond electrode.</strong> The method requires no chemical pretreatment or extraction and uses only ethanol and water as solvents. Key parameters, including electrolyte pH and square wave voltammetry settings, were optimized for analytical sensitivity. Under optimal conditions, the method showed a linear response from <strong>0.070 to 70.0 μmol·L</strong><sup><strong>−1</strong></sup>, with LOD of <strong>7.5 nmol·L</strong><sup><strong>−1</strong></sup> <strong>(1.2 ng</strong>·<strong>mL</strong><sup><strong>−1</strong></sup><strong>)</strong>. The method was successfully applied to commercial oil and supplement samples, yielding results in agreement with manufacturer claims. Its simplicity and sustainability make it suitable for routine quality control in food and nutraceutical analysis without the need for chemical extraction or sensor modification.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148442"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146198648","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-04-15Epub Date: 2026-02-16DOI: 10.1016/j.foodchem.2026.148479
Rui Zhang , Jing-Yu Feng , Kiran Thakur , Fei Hu , Jian-Guo Zhang , Yi-Long Ma , Zhao-Jun Wei
This study synthesized curcumin/polyvinyl pyrrolidone (PVP)/8-shogaol nanoparticles (PCS-NPs) loaded with 8-shogaol using hydrogen bonding self-assembly. Firstly, transmission electron microscopy (TEM), Fourier transform infrared spectroscopy (FTIR), 1H NMR spectrometer and other techniques were used to characterize the size and molecular structure of PCS-NPs. The optimized PCS-NPs exhibited a particle size of 82.58 nm, a zeta potential of −22.4 mV, an encapsulation efficiency of 81.4%, and a loading capacity rate of 15.08%. Molecular dynamics simulations elucidated the mode of hydrogen bonding interactions within the PCS-NPs. Stability analysis revealed that PCS-NPs possessed superior storage stability and demonstrated remarkable stability under temperature and UV irradiation conditions. PCS-NPs exerted higher release efficiency in the intestine as well as higher intestinal transport efficiency. This study laid the theoretical foundation for enhancing the solubility, stability, and bioaccessibility of 8-Shogaol.
{"title":"Self-assembled 8-shogaol/curcumin nanoparticles via hydrogen bonding: enhanced stability and sustained release in vitro","authors":"Rui Zhang , Jing-Yu Feng , Kiran Thakur , Fei Hu , Jian-Guo Zhang , Yi-Long Ma , Zhao-Jun Wei","doi":"10.1016/j.foodchem.2026.148479","DOIUrl":"10.1016/j.foodchem.2026.148479","url":null,"abstract":"<div><div>This study synthesized curcumin/polyvinyl pyrrolidone (PVP)/8-shogaol nanoparticles (PCS-NPs) loaded with 8-shogaol using hydrogen bonding self-assembly. Firstly, transmission electron microscopy (TEM), Fourier transform infrared spectroscopy (FTIR), <sup>1</sup>H NMR spectrometer and other techniques were used to characterize the size and molecular structure of PCS-NPs. The optimized PCS-NPs exhibited a particle size of 82.58 nm, a zeta potential of −22.4 mV, an encapsulation efficiency of 81.4%, and a loading capacity rate of 15.08%. Molecular dynamics simulations elucidated the mode of hydrogen bonding interactions within the PCS-NPs. Stability analysis revealed that PCS-NPs possessed superior storage stability and demonstrated remarkable stability under temperature and UV irradiation conditions. PCS-NPs exerted higher release efficiency in the intestine as well as higher intestinal transport efficiency. This study laid the theoretical foundation for enhancing the solubility, stability, and bioaccessibility of 8-Shogaol.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148479"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146209845","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}
扫码关注我们
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号