Food Chemistry最新文献_第4页

Effects of rod-shaped nanostarch on the multiscale properties and 3D printing performance of protein-fortified mashed potatoes 棒状纳米淀粉对蛋白强化土豆泥多尺度特性及3D打印性能的影响

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-04-15 Epub Date: 2026-02-16 DOI: 10.1016/j.foodchem.2026.148509

Yuanliang Zhong , Minxuan Chen , Siyu Yao , Qingqing Zhu , Xiangli Kong , Huang Zhang , Donghong Liu , Enbo Xu

This study investigated the effects of starch nanorods (SNRs) with distinct morphologies on the multiscale characteristics and 3D printing performance of protein-fortified mashed potatoes (MP) ink. SNRs were prepared from normal (N) and high-amylose (H) corn starches, and their influences on MP fortified with potato protein (PP) or pea protein isolate (PPI) were evaluated. Results showed that H-derived SNRs enhanced the yield stress and mechanical strength, but reduced its shear recovery rate, whereas N-derived SNRs decreased the ink's yield stress and improved its recovery. SNRs reinforced the hydrogen-bond network of the inks, reduced the weighted average relaxation time. Microscopic analysis demonstrated that SNRs alleviated protein-induced relaxation in the ink network, with the H90 group ink exhibiting the highest rigidity. During 3D printing, MP_PPI-N90 and MP_PPI-H90 samples displayed the highest shape fidelity, with their protein-fortified formulation containing much better crude protein and essential amino acid profiles than the commercial counterpart.

研究了不同形态的淀粉纳米棒（SNRs）对蛋白强化土豆泥（MP）墨水的多尺度特性和3D打印性能的影响。以普通(N)和高直链淀粉(H)玉米淀粉为原料制备snr，并评价其对添加马铃薯蛋白（PP）或豌豆分离蛋白（PPI）的MP的影响。结果表明，h衍生的信噪比提高了油墨的屈服应力和机械强度，但降低了其剪切恢复速率，而n衍生的信噪比降低了油墨的屈服应力，提高了油墨的恢复速率。信噪比增强了油墨的氢键网络，减少了加权平均弛豫时间。微观分析表明，信噪比减轻了蛋白质引起的油墨网络松弛，其中H90组油墨的刚性最高。在3D打印过程中，MPPPI-N90和MPPPI-H90样品显示出最高的形状保真度，其蛋白质强化配方含有比商业产品更好的粗蛋白质和必需氨基酸谱。

{"title":"Effects of rod-shaped nanostarch on the multiscale properties and 3D printing performance of protein-fortified mashed potatoes","authors":"Yuanliang Zhong , Minxuan Chen , Siyu Yao , Qingqing Zhu , Xiangli Kong , Huang Zhang , Donghong Liu , Enbo Xu","doi":"10.1016/j.foodchem.2026.148509","DOIUrl":"10.1016/j.foodchem.2026.148509","url":null,"abstract":"<div><div>This study investigated the effects of starch nanorods (SNRs) with distinct morphologies on the multiscale characteristics and 3D printing performance of protein-fortified mashed potatoes (MP) ink. SNRs were prepared from normal (N) and high-amylose (H) corn starches, and their influences on MP fortified with potato protein (PP) or pea protein isolate (PPI) were evaluated. Results showed that H-derived SNRs enhanced the yield stress and mechanical strength, but reduced its shear recovery rate, whereas N-derived SNRs decreased the ink's yield stress and improved its recovery. SNRs reinforced the hydrogen-bond network of the inks, reduced the weighted average relaxation time. Microscopic analysis demonstrated that SNRs alleviated protein-induced relaxation in the ink network, with the H90 group ink exhibiting the highest rigidity. During 3D printing, MP<sub>PPI-N90</sub> and MP<sub>PPI-H90</sub> samples displayed the highest shape fidelity, with their protein-fortified formulation containing much better crude protein and essential amino acid profiles than the commercial counterpart.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148509"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146209847","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}

引用次数: 0

Long-chain alkyl-modified quaternized laminarin for enhanced antibacterial activity and food preservation 长链烷基改性季铵化层粘胶蛋白增强抗菌活性和食品保鲜

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-04-15 Epub Date: 2026-02-17 DOI: 10.1016/j.foodchem.2026.148469

Xing-Wei Li , Zhong-Fei Gao , Kai-Jie Dong , Yu-Lun Li , Gui-Ge Hou , Yue-Xia Ding , Yun Hou

Food safety hazards induced by microorganisms and their contaminants have exert adverse effects on human health. Based on green food concepts, antimicrobial modification to foods is critical. Laminarin (LMA) is a natural functional polysaccharide that lack antibacterial properties. Herein, six long-chain alkyl-modified quaternized laminarin (C8QAS-LMA, C10QAS-LMA, C12QAS-LMA, C14QAS-LMA, C16QAS-LMA, C18QAS-LMA) were synthesized through alkaline-mediated nucleophilic substitution between LMA and quaternary ammonium (QAS). Their structures were characterized by FT-IR, ¹H NMR, elemental analysis, and GPC. Their solubility and antimicrobial properties were enhanced. Among them, C12QAS-LMA was the best. The water solubility of C12QAS-LMA was up to 2.03 g. The inhibitions of C12QAS-LMA were 92% and 88% against E. coli and S. aureus, respectively, at 0.50 mg/mL with non-toxicity. C12QAS-LMA exhibited potential antioxidant activity and biocompatibility relative to native LMA. As novel functional polysaccharides, QAS-LAM has the potential food industry applications, providing innovative solutions for functional food, preservation and packaging development.

微生物及其污染物引发的食品安全危害对人类健康产生了不利影响。基于绿色食品的概念，对食品进行抗菌改性至关重要。层粘连蛋白（Laminarin， LMA）是一种缺乏抗菌特性的天然功能性多糖。本研究通过LMA与季铵（QAS）之间的碱介导亲核取代，合成了6个长链烷基修饰的季铵盐层叠素（C8QAS-LMA、C10QAS-LMA、C12QAS-LMA、C14QAS-LMA、C16QAS-LMA、C18QAS-LMA）。通过FT-IR、1H NMR、元素分析和GPC对其结构进行了表征。提高了它们的溶解度和抗菌性能。其中，C12QAS-LMA效果最好。C12QAS-LMA的水溶性可达2.03 g。在0.50 mg/mL浓度下，C12QAS-LMA对大肠杆菌和金黄色葡萄球菌的抑制率分别为92%和88%，且无毒。与天然LMA相比，C12QAS-LMA具有潜在的抗氧化活性和生物相容性。作为一种新型的功能性多糖，QAS-LAM具有潜在的食品工业应用潜力，为功能性食品、保鲜和包装开发提供了创新的解决方案。

{"title":"Long-chain alkyl-modified quaternized laminarin for enhanced antibacterial activity and food preservation","authors":"Xing-Wei Li , Zhong-Fei Gao , Kai-Jie Dong , Yu-Lun Li , Gui-Ge Hou , Yue-Xia Ding , Yun Hou","doi":"10.1016/j.foodchem.2026.148469","DOIUrl":"10.1016/j.foodchem.2026.148469","url":null,"abstract":"<div><div>Food safety hazards induced by microorganisms and their contaminants have exert adverse effects on human health. Based on green food concepts, antimicrobial modification to foods is critical. Laminarin (LMA) is a natural functional polysaccharide that lack antibacterial properties. Herein, six long-chain alkyl-modified quaternized laminarin (C8QAS-LMA, C10QAS-LMA, C12QAS-LMA, C14QAS-LMA, C16QAS-LMA, C18QAS-LMA) were synthesized through alkaline-mediated nucleophilic substitution between LMA and quaternary ammonium (QAS). Their structures were characterized by FT-IR, <sup>1</sup>H NMR, elemental analysis, and GPC. Their solubility and antimicrobial properties were enhanced. Among them, C12QAS-LMA was the best. The water solubility of C12QAS-LMA was up to 2.03 g. The inhibitions of C12QAS-LMA were 92% and 88% against <em>E. coli</em> and <em>S. aureus</em>, respectively, at 0.50 mg/mL with non-toxicity. C12QAS-LMA exhibited potential antioxidant activity and biocompatibility relative to native LMA. As novel functional polysaccharides, QAS-LAM has the potential food industry applications, providing innovative solutions for functional food, preservation and packaging development.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148469"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146215694","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}

引用次数: 0

Relationship between sulfur compounds and Baijiu flavor: composition, flavor characteristics, and modulation 含硫化合物与白酒风味的关系：成分、风味特征及调节

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-04-15 Epub Date: 2026-02-17 DOI: 10.1016/j.foodchem.2026.148423

Ting Li , Ying Lang , Yangyang Huo , Xuanjing Ren , Tianyi Cao , Yao Long , Botian Wu , Mingquan Huang , Baoguo Sun , Jihong Wu , Hehe Li

Baijiu is a traditional Chinese distilled spirit and one of the most widely consumed alcoholic beverages in China. Its complex aroma plays a central to product quality and consumer acceptance. Sulfur compounds, though present at trace levels, are crucial to Baijiu’s aroma due to their low odor thresholds and strong sensory impact. This review summarizes current advances in their detection, composition, sensory roles, interactions, and regulation across production stages. A total of 228 volatile, 44 aroma-active, and 5 key aroma-active sulfur compounds have been reported in Baijiu. Jiang-flavor Baijiu exhibits the greatest diversity, with up to 125 sulfur compounds. Notably, dimethyl trisulfide reaches 33,360 μg/L in Nong-flavor Baijiu, the highest level reported among all sulfur compounds. Sulfur compounds contribute to cellar, pickle, and sesame aromas, while their interactions with esters and acids enhance flavor complexity. Strategies for regulating these compounds during fermentation, distillation, and aging are also discussed.

白酒是中国传统的蒸馏酒，也是中国消费最广泛的酒精饮料之一。其复杂的香气是产品质量和消费者接受度的核心。硫化合物虽然存在于微量水平，但由于其低气味阈值和强烈的感官影响，对白酒的香气至关重要。本文综述了它们的检测、组成、感官作用、相互作用和在生产阶段的调节方面的最新进展。白酒中共检出挥发性化合物228种，芳香活性化合物44种，关键芳香活性硫化合物5种。江香型白酒表现出最大的多样性，含有多达125种硫化合物。其中，二甲基三硫化物在香白酒中含量最高，达33360 μg/L。硫化合物有助于酒窖、泡菜和芝麻的香味，而它们与酯和酸的相互作用增强了风味的复杂性。还讨论了在发酵、蒸馏和陈化过程中调节这些化合物的策略。

{"title":"Relationship between sulfur compounds and Baijiu flavor: composition, flavor characteristics, and modulation","authors":"Ting Li , Ying Lang , Yangyang Huo , Xuanjing Ren , Tianyi Cao , Yao Long , Botian Wu , Mingquan Huang , Baoguo Sun , Jihong Wu , Hehe Li","doi":"10.1016/j.foodchem.2026.148423","DOIUrl":"10.1016/j.foodchem.2026.148423","url":null,"abstract":"<div><div>Baijiu is a traditional Chinese distilled spirit and one of the most widely consumed alcoholic beverages in China. Its complex aroma plays a central to product quality and consumer acceptance. Sulfur compounds, though present at trace levels, are crucial to Baijiu’s aroma due to their low odor thresholds and strong sensory impact. This review summarizes current advances in their detection, composition, sensory roles, interactions, and regulation across production stages. A total of 228 volatile, 44 aroma-active, and 5 key aroma-active sulfur compounds have been reported in Baijiu. Jiang-flavor Baijiu exhibits the greatest diversity, with up to 125 sulfur compounds. Notably, dimethyl trisulfide reaches 33,360 μg/L in Nong-flavor Baijiu, the highest level reported among all sulfur compounds. Sulfur compounds contribute to cellar, pickle, and sesame aromas, while their interactions with esters and acids enhance flavor complexity. Strategies for regulating these compounds during fermentation, distillation, and aging are also discussed.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148423"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146215690","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}

引用次数: 0

The detection of shrimp allergenicity in food based on recombinant tropomyosin by LFIA method 基于重组原肌球蛋白的LFIA法检测食品中虾的致敏性

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-04-15 Epub Date: 2026-02-18 DOI: 10.1016/j.foodchem.2026.148504

Chundi Yu , Ying Zhang , Zekun Ma , Ishfaq Ahmed , Tianjiao Xu , Qingli Yang , Liangtao Lv

Tropomyosin (TM), a major shrimp allergen, poses a significant challenge to food safety. This study aimed to develop a biosynthetic recombinant tropomyosin (rTM) as a standardized alternative to the natural tropomyosin (nTM) and to establish a sensitive detection method. Structural analyses using ultraviolet, fluorescence, and circular dichroism spectroscopies confirmed high similarity between rTM and nTM. Comparable allergenicity was further validated in a murine model. A novel lateral flow immunoassay (LFIA) employing Prussian blue nanoparticles (PBNPs) as probes was subsequently developed. This assay exhibited a wide linear range of 0.1–50 μg/mL and a low detection limit of 0.051 μg/mL, and excellent specificity, accuracy, and precision in spiked food matrices. This work establishes a foundation for developing nTM alternatives and provides a reliable, portable platform for sensitively detecting macromolecular food allergens.

原肌球蛋白（tromyosin， TM）是虾类的主要过敏原，对食品安全构成了重大挑战。本研究旨在开发一种生物合成重组原肌球蛋白（rTM）作为天然原肌球蛋白（nTM）的标准化替代品，并建立一种灵敏的检测方法。利用紫外、荧光和圆二色光谱的结构分析证实了rTM和nTM之间的高度相似性。在小鼠模型中进一步验证了可比的过敏原性。采用普鲁士蓝纳米颗粒（PBNPs）作为探针，开发了一种新的横向流动免疫测定（LFIA）。该方法线性范围为0.1 ~ 50 μg/mL，检出限为0.051 μg/mL，在加标食品基质中具有良好的特异性、准确性和精密度。这项工作为开发nTM替代品奠定了基础，并为灵敏检测大分子食物过敏原提供了可靠、便携的平台。

引用次数: 0

Development, validation and application of a wide-scope targeted and suspect screening of residues and contaminants in seafood and dairy products using QuEChERS–UHPLC-QTOF-MS 开发、验证和应用QuEChERS-UHPLC-QTOF-MS对海鲜和乳制品中残留和污染物进行大范围靶向和可疑筛选。

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-04-15 Epub Date: 2026-02-17 DOI: 10.1016/j.foodchem.2026.148395

Cassandre Jeannot , Bruno Le Bizec , Gaud Dervilly , Julien Parinet

Since food is a major route of exposure to chemical contaminants, this study aimed to develop and apply an innovative method to improve assessment of consumer exposure. Initially, a comprehensive targeted screening method was established for the simultaneous analysis of a wide range of residues (pesticides, veterinary drugs, and industrial chemicals) and contaminants (per- and polyfluoroalkyl substances (PFAS), mycotoxins, and alkaloids) in food matrices. The method was validated for 858 chemicals spiked at 0.001, 0.01, and 0.1 mg.kg⁻¹, following EU guidelines for pesticide residue analysis. Targeted screening of 872 (including 14 additional PFAS) chemicals revealed that 63% of the samples contained at least one contaminant, with 31 substances unequivocally identified. Finally, a supplementary suspect screening approach was used to compare MS/MS spectra, enabling the identification of 6 chemicals at level 1 and 109 chemicals at level 2a. These results demonstrate the robustness and value of a single first-line screening strategy across diverse complex food matrices, replacing at least five matrix-dependent targeted methods.

由于食品是接触化学污染物的主要途径，本研究旨在开发和应用一种创新的方法来改进消费者接触的评估。最初，建立了一种全面的靶向筛选方法，用于同时分析食品基质中的各种残留物（农药、兽药和工业化学品）和污染物（全氟烷基物质和多氟烷基物质（PFAS）、霉菌毒素和生物碱）。根据欧盟农药残留分析指南，该方法对858种添加浓度为0.001、0.01和0.1 mg.kg-1的化学品进行了验证。对872种（包括14种额外的PFAS）化学物质进行的针对性筛选显示，63%的样品至少含有一种污染物，其中31种物质得到明确鉴定。最后，采用补充可疑筛选方法比较MS/MS光谱，鉴定出6种1级化学物质和109种2a级化学物质。这些结果证明了跨多种复杂食物基质的单一一线筛选策略的稳健性和价值，取代了至少五种基质依赖的靶向方法。

{"title":"Development, validation and application of a wide-scope targeted and suspect screening of residues and contaminants in seafood and dairy products using QuEChERS–UHPLC-QTOF-MS","authors":"Cassandre Jeannot , Bruno Le Bizec , Gaud Dervilly , Julien Parinet","doi":"10.1016/j.foodchem.2026.148395","DOIUrl":"10.1016/j.foodchem.2026.148395","url":null,"abstract":"<div><div>Since food is a major route of exposure to chemical contaminants, this study aimed to develop and apply an innovative method to improve assessment of consumer exposure. Initially, a comprehensive targeted screening method was established for the simultaneous analysis of a wide range of residues (pesticides, veterinary drugs, and industrial chemicals) and contaminants (<em>per</em>- and polyfluoroalkyl substances (PFAS), mycotoxins, and alkaloids) in food matrices. The method was validated for 858 chemicals spiked at 0.001, 0.01, and 0.1 mg.kg<sup>−1</sup>, following EU guidelines for pesticide residue analysis. Targeted screening of 872 (including 14 additional PFAS) chemicals revealed that 63% of the samples contained at least one contaminant, with 31 substances unequivocally identified. Finally, a supplementary suspect screening approach was used to compare MS/MS spectra, enabling the identification of 6 chemicals at level 1 and 109 chemicals at level 2a. These results demonstrate the robustness and value of a single first-line screening strategy across diverse complex food matrices, replacing at least five matrix-dependent targeted methods.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148395"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146224787","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}

引用次数: 0

Extraction and modification methods of hemicellulose, modified structure-activity relationship, and applications of modified hemicellulose in the food industry 半纤维素的提取和改性方法，改性的构效关系，以及改性半纤维素在食品工业中的应用。

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-04-15 Epub Date: 2026-02-17 DOI: 10.1016/j.foodchem.2026.148534

Biao Yang , Zhu Sun , Shengyu Zhang , Bo Lyu , Sainan Wang , Wendan Jing , Hansong Yu

As a significant component of agricultural and forestry biomass, hemicellulose is an abundant resource, biodegradable, nontoxic, environmentally friendly, and has good biocompatibility. Hemicellulose's structural variability – arising from diverse sugar compositions, branching patterns, different molecular weights, and degrees of polymerization across plant sources - significantly impacts hemicellulose performance in applications. Therefore, modifying hemicellulose to produce hemicellulose derivatives and enhance its comprehensive application value has attracted widespread attention. This article discusses three leading modification technologies: physical, chemical, and biological. The modification of hemicellulose alters its structure, improving both its hydrophilic and hydrophobic properties, thereby enhancing its emulsifying ability. It also highlights that different modification methods correspond to different structure-property relationships, and these studies can lead to a variety of applications in the food industry.

半纤维素作为农林生物质的重要组成部分，具有资源丰富、可生物降解、无毒、环保、生物相容性好等特点。半纤维素的结构可变性——由不同的糖组成、分支模式、不同的分子量和不同植物来源的聚合程度引起——显著影响半纤维素在应用中的性能。因此，对半纤维素进行改性生产半纤维素衍生物，提高其综合应用价值引起了人们的广泛关注。本文讨论了三种主要的改性技术：物理、化学和生物。半纤维素的改性改变了半纤维素的结构，改善了半纤维素的亲疏水性，从而提高了半纤维素的乳化能力。它还强调了不同的改性方法对应不同的结构-性质关系，这些研究可以导致食品工业中的各种应用。

{"title":"Extraction and modification methods of hemicellulose, modified structure-activity relationship, and applications of modified hemicellulose in the food industry","authors":"Biao Yang , Zhu Sun , Shengyu Zhang , Bo Lyu , Sainan Wang , Wendan Jing , Hansong Yu","doi":"10.1016/j.foodchem.2026.148534","DOIUrl":"10.1016/j.foodchem.2026.148534","url":null,"abstract":"<div><div>As a significant component of agricultural and forestry biomass, hemicellulose is an abundant resource, biodegradable, nontoxic, environmentally friendly, and has good biocompatibility. Hemicellulose's structural variability – arising from diverse sugar compositions, branching patterns, different molecular weights, and degrees of polymerization across plant sources - significantly impacts hemicellulose performance in applications. Therefore, modifying hemicellulose to produce hemicellulose derivatives and enhance its comprehensive application value has attracted widespread attention. This article discusses three leading modification technologies: physical, chemical, and biological. The modification of hemicellulose alters its structure, improving both its hydrophilic and hydrophobic properties, thereby enhancing its emulsifying ability. It also highlights that different modification methods correspond to different structure-property relationships, and these studies can lead to a variety of applications in the food industry.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148534"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146256779","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}

引用次数: 0

Artificial antibody-antigen-mediated lipase immobilization via a simplified affinity recognition strategy for biocatalytic flavor ester synthesis through transesterification 通过简化亲和识别策略固定化人工抗体-抗原介导的脂肪酶，通过酯交换合成生物催化风味酯

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-04-15 Epub Date: 2026-02-10 DOI: 10.1016/j.foodchem.2026.148383

Hongli Chao , Jing Wang , Yi Wang , Jing Tian , Yi Yang

Flavor esters are extensively used in food and cosmetic industries, yet their sustainable production remains challenging. This study developed a lipase bioreactor through artificial antibody-antigen-mediated immobilization for biocatalytic flavor ester synthesis via transesterification. Artificial antigens were prepared by lipase modification with p-nitrobenzaldehyde, while artificial antibodies were synthesized using 2-(4-nitrophenyl)-1,3-dioxolane (acetal-protected p-nitrobenzaldehyde analogue) as template molecules. These components self-assembled into immobilized lipase with 82.24 ± 0.13% immobilization efficiency, 17.59 ± 0.12 mg/g capacity, and 8.81 ± 0.27 U/mg specific activity. Integrating molecular simulations with acyl donor screening, the bioreactor achieved 97.18 ± 0.93% yield for cinnamyl acetate synthesis from cinnamyl alcohol and vinyl acetate. The system demonstrated exceptional continuous catalysis and scalability, confirming industrial translation potential. Successful synthesis of cinnamyl butyrate (86.25 ± 3.34%) and benzyl acetate (90.68 ± 2.25%) further established its versatility as a platform for diverse flavor ester production.

风味酯广泛应用于食品和化妆品行业，但其可持续生产仍然具有挑战性。本研究通过人工抗体-抗原定向固定化技术，开发了一种脂肪酶生物反应器，用于生物催化香料酯的酯交换合成。对硝基苯甲醛通过脂肪酶修饰制备人工抗原，以2-（4-硝基苯基）-1,3-二氧索烷（缩醛保护的对硝基苯甲醛类似物）为模板分子合成人工抗体。这些组分自组装成固定化脂肪酶，固定化效率为82.24 ± 0.13%，容量为17.59 ± 0.12 mg/g，比活性为8.81 ± 0.27 U/mg。结合分子模拟和酰基供体筛选，该生物反应器以肉桂醇和醋酸乙烯为原料合成肉桂乙酸酯的产率为97.18 ± 0.93%。该系统表现出卓越的连续催化和可扩展性，证实了工业转化的潜力。成功合成了丁酸肉桂酯（86.25 ± 3.34%）和乙酸苄酯（90.68 ± 2.25%），进一步确立了其作为多种风味酯生产平台的通用性。

{"title":"Artificial antibody-antigen-mediated lipase immobilization via a simplified affinity recognition strategy for biocatalytic flavor ester synthesis through transesterification","authors":"Hongli Chao , Jing Wang , Yi Wang , Jing Tian , Yi Yang","doi":"10.1016/j.foodchem.2026.148383","DOIUrl":"10.1016/j.foodchem.2026.148383","url":null,"abstract":"<div><div>Flavor esters are extensively used in food and cosmetic industries, yet their sustainable production remains challenging. This study developed a lipase bioreactor through artificial antibody-antigen-mediated immobilization for biocatalytic flavor ester synthesis via transesterification. Artificial antigens were prepared by lipase modification with <em>p</em>-nitrobenzaldehyde, while artificial antibodies were synthesized using 2-(4-nitrophenyl)-1,3-dioxolane (acetal-protected <em>p</em>-nitrobenzaldehyde analogue) as template molecules. These components self-assembled into immobilized lipase with 82.24 ± 0.13% immobilization efficiency, 17.59 ± 0.12 mg/g capacity, and 8.81 ± 0.27 U/mg specific activity. Integrating molecular simulations with acyl donor screening, the bioreactor achieved 97.18 ± 0.93% yield for cinnamyl acetate synthesis from cinnamyl alcohol and vinyl acetate. The system demonstrated exceptional continuous catalysis and scalability, confirming industrial translation potential. Successful synthesis of cinnamyl butyrate (86.25 ± 3.34%) and benzyl acetate (90.68 ± 2.25%) further established its versatility as a platform for diverse flavor ester production.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148383"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146146118","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}

引用次数: 0

The synergistic effect of xanthan gum and gallic acid on enhancing blueberry anthocyanin stability in an intelligent film: Characterization and application in monitoring sturgeon freshness 黄原胶和没食子酸在智能薄膜中增强蓝莓花青素稳定性的协同作用：表征及其在鲟鱼新鲜度监测中的应用

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-04-15 Epub Date: 2026-02-10 DOI: 10.1016/j.foodchem.2026.148380

Dan Zhang , Hao Tao , Kai Liu , Li-Wen Wang , Hao-Miao Guo , Shao-Min Yuan , Chun-Yu Kang

This study developed a highly stable intelligent film (SCMC-XG-GA-BA) based on sodium carboxymethyl cellulose (SCMC) as the matrix, blueberry anthocyanin (BA) as the indicator, xanthan gum (XG) as the stabilizer, and gallic acid (GA) as the co-pigment. The synergistic use of XG and GA significantly enhanced the color intensity and stability of the BA solution. Structural characterization demonstrated excellent compatibility among the components. The film displayed a tensile strength of 31.02 MPa, an elongation at break of 59.29%, robust barrier properties, and antioxidant activity ranging from 81.60% to 90.96%. The addition of XG and GA enhanced the film's stability, pH sensitivity, and ammonia responsiveness. In sturgeon freshness monitoring, the film displayed a distinct color transition from purple-red to yellow-green and prolonged the sturgeon's shelf life by approximately one day. These results indicated that the high-stability SCMC-XG-GA-BA film exhibited significant potential for real-time freshness monitoring and preservation of aquatic products.

本研究以羧甲基纤维素钠（SCMC）为基体，蓝莓花青素（BA）为指示剂，黄原胶（XG）为稳定剂，没食子酸（GA）为共色素，研制了一种高稳定性的智能薄膜（SCMC-XG-GA-BA）。XG和GA的协同使用显著提高了BA溶液的色强和稳定性。结构表征表明各组分之间具有良好的相容性。该薄膜的抗拉强度为31.02 MPa，断裂伸长率为59.29%，阻隔性能良好，抗氧化活性在81.60% ~ 90.96%之间。XG和GA的加入提高了膜的稳定性、pH敏感性和氨反应性。在鲟鱼新鲜度监测中，该薄膜显示出从紫红色到黄绿色的明显颜色转变，并将鲟鱼的保质期延长了大约一天。这些结果表明，高稳定性的SCMC-XG-GA-BA薄膜在水产品的实时新鲜度监测和保鲜方面具有重要的潜力。

{"title":"The synergistic effect of xanthan gum and gallic acid on enhancing blueberry anthocyanin stability in an intelligent film: Characterization and application in monitoring sturgeon freshness","authors":"Dan Zhang , Hao Tao , Kai Liu , Li-Wen Wang , Hao-Miao Guo , Shao-Min Yuan , Chun-Yu Kang","doi":"10.1016/j.foodchem.2026.148380","DOIUrl":"10.1016/j.foodchem.2026.148380","url":null,"abstract":"<div><div>This study developed a highly stable intelligent film (SCMC-XG-GA-BA) based on sodium carboxymethyl cellulose (SCMC) as the matrix, blueberry anthocyanin (BA) as the indicator, xanthan gum (XG) as the stabilizer, and gallic acid (GA) as the co-pigment. The synergistic use of XG and GA significantly enhanced the color intensity and stability of the BA solution. Structural characterization demonstrated excellent compatibility among the components. The film displayed a tensile strength of 31.02 MPa, an elongation at break of 59.29%, robust barrier properties, and antioxidant activity ranging from 81.60% to 90.96%. The addition of XG and GA enhanced the film's stability, pH sensitivity, and ammonia responsiveness. In sturgeon freshness monitoring, the film displayed a distinct color transition from purple-red to yellow-green and prolonged the sturgeon's shelf life by approximately one day. These results indicated that the high-stability SCMC-XG-GA-BA film exhibited significant potential for real-time freshness monitoring and preservation of aquatic products.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148380"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146153073","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}

引用次数: 0

Quantitative Western blot assay for the detection of chicken serum albumin (Gal d 5) 鸡血清白蛋白（gald5）的定量Western blot检测

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-04-15 Epub Date: 2026-02-08 DOI: 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。

引用次数: 0

Protein fingerprinting using gold nanoparticle-assisted SPE and HPLC-UV: A promising tool for chemometric authentication of monofloral honeys 金纳米颗粒辅助固相萃取和高效液相色谱-紫外光谱的蛋白质指纹图谱：一种有前景的单花蜂蜜化学计量鉴定工具

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-04-15 Epub Date: 2026-02-08 DOI: 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.

根据蜂蜜的植物来源进行鉴定对质量控制至关重要。传统的同源学方法耗时且主观，促使人们寻找更快的替代方法。本研究采用HPLC-UV蛋白指纹图谱方法对不同花源的蜂蜜进行分类。以前，蛋白质是用金纳米颗粒辅助固相萃取分离和预浓缩的。研究人员对61份来自栗子、石南花和百里香的西班牙蜂蜜样本进行了研究，发现了27种不同的蜜蜂衍生蛋白质。在不同的蛋白质指纹图谱中，石楠花显示出最多样化的SPE蛋白质指纹图谱，栗子蜜分布更平衡，百里香蜜显示出更高水平的压力相关蛋白质。利用蛋白质丰度和归一化建立了线性判别分析模型。模型训练了40个样本，外部验证了21个独立样本，分类准确率达到100%。结果表明，蜂源蛋白反映了花的影响，可以作为蜂蜜鉴定的稳定生物标志物。

{"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":"10.1016/j.foodchem.2026.148333","url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148333"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","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}

引用次数: 0