Pub Date : 2025-02-19DOI: 10.1016/j.foodchem.2025.143519
Jiaqi Luo, Siyu Liu, Yuxi Wang, Qihe Chen, Ying Shi
Although plant-based cheese has been developed as a healthful food, it has limitations in terms of texture and flavor. In this study, novel soybean-based cheese analogs were prepared using soy protein isolate and kefir grains for improved properties. The analogs containing 3 % (w/v) soy protein isolate exhibited high water-holding capacity (90.80 %), and the sample prepared with 0.3 % (w/v) CaCl2 showed the high hardness (0.52 N). Additionally, hydrophobic interactions mainly contributed to structure formation and a significant proportion (> 90 %) of immobilized water was determined using low-field nuclear magnetic resonance analysis. Furthermore, the enhanced thermal stability and secondary structures of the analogs were demonstrated using thermogravimetric analysis, Fourier-transform infrared spectroscopy, and X-ray diffraction. The porous and compact microstructures of the analogs were observed using scanning electron microscopy. Our results provide an innovative approach for the preparation and application of plant-based cheese analogs using kefir grains.
虽然植物奶酪已被开发为一种健康食品，但它在质地和风味方面仍有局限性。本研究利用大豆分离蛋白和克菲尔谷物制备了新型大豆奶酪类似物，以改善其特性。含有 3 %（w/v）大豆分离蛋白的类似物显示出较高的保水能力（90.80 %），而使用 0.3 %（w/v）CaCl2 制备的样品显示出较高的硬度（0.52 N）。此外，疏水相互作用主要促成了结构的形成，利用低场核磁共振分析确定了相当大比例（90%）的固定化水。此外，热重分析、傅立叶变换红外光谱和 X 射线衍射也证明了类似物热稳定性和二级结构的增强。使用扫描电子显微镜观察了类似物的多孔和致密微结构。我们的研究结果为利用克菲尔谷物制备和应用植物基奶酪类似物提供了一种创新方法。
{"title":"Improvement of compositional, textural, and rheological characteristics in plant-based cheese analogs fermented by kefir grain","authors":"Jiaqi Luo, Siyu Liu, Yuxi Wang, Qihe Chen, Ying Shi","doi":"10.1016/j.foodchem.2025.143519","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143519","url":null,"abstract":"Although plant-based cheese has been developed as a healthful food, it has limitations in terms of texture and flavor. In this study, novel soybean-based cheese analogs were prepared using soy protein isolate and kefir grains for impro<em>v</em>ed properties. The analogs containing 3 % (<em>w</em>/<em>v</em>) soy protein isolate exhibited high water-holding capacity (90.80 %), and the sample prepared with 0.3 % (w/v) CaCl<sub>2</sub> showed the high hardness (0.52 N). Additionally, hydrophobic interactions mainly contributed to structure formation and a significant proportion (> 90 %) of immobilized water was determined using low-field nuclear magnetic resonance analysis. Furthermore, the enhanced thermal stability and secondary structures of the analogs were demonstrated using thermogravimetric analysis, Fourier-transform infrared spectroscopy, and X-ray diffraction. The porous and compact microstructures of the analogs were observed using scanning electron microscopy. Our results provide an innovative approach for the preparation and application of plant-based cheese analogs using kefir grains.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"26 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143451979","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}
Bauhinia championii (BC) honey, highly regarded for its functional properties, is popular among consumers and holds significant economic potential, particularly in the food and health industries. However, limited knowledge of the bioactivities, especially its outstanding antioxidant activity, hampers the development of functional products. This study comprehensively compared BC honey's physicochemical properties, elemental composition, metabolic profile, and antioxidant properties with five other honeys. Results revealed that BC honey had a darker color, higher electrical conductivity (335.67 ± 6.81 μS cm−1), and higher levels of minerals and flavonoids. It exhibited stronger radical scavenging activity, with DPPH (96.49 % ± 0.38) and ABTS (2.1593 mM ± 0.014) values. Multivariate analysis suggested that its superior antioxidant properties are likely due to high flavonoid content, particularly 7-O-methylchrysin. This study offers insights into BC honey's antioxidant characteristics and supports its use in functional products.
冠军紫荆（BC）蜂蜜因其功能特性而备受推崇，深受消费者喜爱，具有巨大的经济潜力，尤其是在食品和保健行业。然而，由于对其生物活性的了解有限，特别是其出色的抗氧化活性，阻碍了功能性产品的开发。本研究将不列颠哥伦比亚蜂蜜的理化特性、元素组成、代谢特征和抗氧化性与其他五种蜂蜜进行了全面比较。结果表明，BC 蜂蜜的颜色更深，电导率更高（335.67 ± 6.81 μS cm-1），矿物质和类黄酮含量更高。它具有更强的自由基清除活性，DPPH（96.49 % ± 0.38）和 ABTS（2.1593 mM ± 0.014）值。多变量分析表明，其卓越的抗氧化特性可能是由于黄酮类化合物含量高，尤其是 7-O-甲基菊苣甙。这项研究有助于深入了解 BC 蜂蜜的抗氧化特性，并支持将其用于功能性产品。
{"title":"Revealing the key antioxidant compounds and potential action mechanisms of Bauhinina championii honey based on non-targeted metabolomics, mineralogical analysis and physicochemical characterization","authors":"Renjun Liu, Xiaohua Zhang, Huahong Liu, Yingyi Huang, Yun Zhang, Yuxin Wu, Jinfang Nie","doi":"10.1016/j.foodchem.2025.143456","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143456","url":null,"abstract":"<em>Bauhinia championii (BC)</em> honey<em>,</em> highly regarded for its functional properties, is popular among consumers and holds significant economic potential, particularly in the food and health industries. However, limited knowledge of the bioactivities, especially its outstanding antioxidant activity, hampers the development of functional products. This study comprehensively compared <em>BC</em> honey's physicochemical properties, elemental composition, metabolic profile, and antioxidant properties with five other honeys. Results revealed that <em>BC</em> honey had a darker color, higher electrical conductivity (335.67 ± 6.81 μS cm<sup>−1</sup>), and higher levels of minerals and flavonoids. It exhibited stronger radical scavenging activity, with DPPH (96.49 % ± 0.38) and ABTS (2.1593 mM ± 0.014) values. Multivariate analysis suggested that its superior antioxidant properties are likely due to high flavonoid content, particularly 7-<em>O</em>-methylchrysin. This study offers insights into <em>BC</em> honey's antioxidant characteristics and supports its use in functional products.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"64 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143451945","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 : 2025-02-19DOI: 10.1016/j.foodchem.2025.143496
Hyeonjin Park, Younglan Ban, Seong Jun Hong, Sojeong Yoon, Hee Sung Moon, Se Young Yu, Eui-Cheol Shin
In this study, the antioxidant and chemosensory properties of rice bran were evaluated under different oven-roasting temperatures (160 °C, 180 °C, and 200 °C) and durations (5 min, 10 min, and 15 min). The γ-oryzanol and total phenolic contents initially increased in raw rice bran but decreased with increasing roasting levels, whereas total flavonoid content initially decreased and then increased. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity exhibited a decreasing trend. Electronic tongue (E-tongue) analysis revealed that sweetness was decreased and bitterness was increased as accelerated roasting times and temperatures. Electronic nose (E-nose) analysis confirmed that the generation of vanillin was identified during roasting, which contributed to a vanilla-like odor. The roasting conditions enhanced γ-oryzanol contents while improving flavor were 200 °C for 5 min, 180 °C for 5 min or 10 min, and 160 °C for 5 min or 10 min. These findings provide fundamental insights into the potential use of rice bran by-products as food ingredients.
{"title":"Antioxidant and chemosensory properties of rice (Oryza sativa L.) bran under different oven-roasting conditions","authors":"Hyeonjin Park, Younglan Ban, Seong Jun Hong, Sojeong Yoon, Hee Sung Moon, Se Young Yu, Eui-Cheol Shin","doi":"10.1016/j.foodchem.2025.143496","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143496","url":null,"abstract":"In this study, the antioxidant and chemosensory properties of rice bran were evaluated under different oven-roasting temperatures (160 °C, 180 °C, and 200 °C) and durations (5 min, 10 min, and 15 min). The <em>γ</em>-oryzanol and total phenolic contents initially increased in raw rice bran but decreased with increasing roasting levels, whereas total flavonoid content initially decreased and then increased. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity exhibited a decreasing trend. Electronic tongue (<em>E</em>-tongue) analysis revealed that sweetness was decreased and bitterness was increased as accelerated roasting times and temperatures. Electronic nose (<em>E</em>-nose) analysis confirmed that the generation of vanillin was identified during roasting, which contributed to a vanilla-like odor. The roasting conditions enhanced <em>γ</em>-oryzanol contents while improving flavor were 200 °C for 5 min, 180 °C for 5 min or 10 min, and 160 °C for 5 min or 10 min. These findings provide fundamental insights into the potential use of rice bran by-products as food ingredients.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"209 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143451944","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 : 2025-02-19DOI: 10.1016/j.foodchem.2025.143520
Yuying Dong, Yuezhen Wang, Meiru Zhang, Min Gao, Shihan Wang, Yongsheng Wang, Zhihan Wang
Rana chensinensis ovum protein isolates and xanthan gum complex particles were constructed through electrostatic induced aggregation and their ability as an emulsifier for high internal phase Pickering emulsions (HIPPE) was explored. The complex particles showed a clear aggregated structure as the xanthan gum content increased. It also impacted the particle size of the HIPPE droplets, which decreased to 35 μm with a zeta potential of −41.6 ± 1.23 mV. Rheological tests showed that the oscillatory frequency G" increased with increasing xanthan gum. It was higher than G' and appeared to be shear-thinning. In addition, the prepared HIPPE showed impressive stability under freeze-thaw reversible, centrifugal, and heating conditions. The HIPPE also showed notable β-carotene delivery potential with an encapsulation rate of achieved 90.9 %, while improving stability and bioaccessibility. Meanwhile, The HIPPE met the dietary criteria of International Dysphagia Diet Standardization Initiative (IDDSI) Class 4 viscous/extremely dense foods.
{"title":"Electrostatic induced Rana chensinensis ovum protein isolates/xanthan gum complex particles stabilized HIPPE for β-carotene loading and dysphagia","authors":"Yuying Dong, Yuezhen Wang, Meiru Zhang, Min Gao, Shihan Wang, Yongsheng Wang, Zhihan Wang","doi":"10.1016/j.foodchem.2025.143520","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143520","url":null,"abstract":"<em>Rana chensinensis</em> ovum protein isolates and xanthan gum complex particles were constructed through electrostatic induced aggregation and their ability as an emulsifier for high internal phase Pickering emulsions (HIPPE) was explored. The complex particles showed a clear aggregated structure as the xanthan gum content increased. It also impacted the particle size of the HIPPE droplets, which decreased to 35 μm with a zeta potential of −41.6 ± 1.23 mV. Rheological tests showed that the oscillatory frequency G\" increased with increasing xanthan gum. It was higher than G' and appeared to be shear-thinning. In addition, the prepared HIPPE showed impressive stability under freeze-thaw reversible, centrifugal, and heating conditions. The HIPPE also showed notable β-carotene delivery potential with an encapsulation rate of achieved 90.9 %, while improving stability and bioaccessibility. Meanwhile, The HIPPE met the dietary criteria of International Dysphagia Diet Standardization Initiative (IDDSI) Class 4 viscous/extremely dense foods.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"15 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143451984","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 : 2025-02-19DOI: 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.
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