This study addresses the development of analytical methods to monitor caffeine concentration levels in stimulant beverages and capsules. For this purpose, an electrochemical sensor modified with macaúba biomass biochar was developed to evaluate caffeine by differential pulse voltammetry. The results indicate that the ideal proportions of the carbon paste components are 50 % graphite, 20 % macaúba biochar and 30 % binder. The voltametric analysis revealed a caffeine oxidation peak at 1.45 V, with linearity in the concentration range from 1.35 × 10−5 mol·L−1 to 1.03 × 10−4 mol·L−1. The calculated limits of detection (LOD) for soluble coffee, traditional cola-based soft drinks and central nervous system stimulant capsules were 3.52 μmol·L-1, 0.65 μmol·L−1 and 0.82 μmol·L−1, respectively, and the limits of quantification (LOQ) were 11.7 μmol·L-1, 2.15 μmol·L−1 and 2.74 μmol·L−1, respectively. Thus, this method is effective for evaluating caffeine, representing a promising alternative to traditional methods, being a low-cost method that proposes an environmentally friendly analysis.
{"title":"Development of an electrochemical sensor composed of macaúba biochar for assessing caffeine levels","authors":"Thamiris Carolina Rodrigues de Almeida, Gabriela Françozo Vilela, Juliana Garcia, Matheus Julien Ferreira Bazzana, Sérgio Scherrer Thomasi, Carla Rhaira Teófilo, Zuy Maria Magriotis, Leonardo Luiz Okumura, Adelir Aparecida Saczk","doi":"10.1016/j.foodchem.2025.143925","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143925","url":null,"abstract":"This study addresses the development of analytical methods to monitor caffeine concentration levels in stimulant beverages and capsules. For this purpose, an electrochemical sensor modified with macaúba biomass biochar was developed to evaluate caffeine by differential pulse voltammetry. The results indicate that the ideal proportions of the carbon paste components are 50 % graphite, 20 % macaúba biochar and 30 % binder. The voltametric analysis revealed a caffeine oxidation peak at 1.45 V, with linearity in the concentration range from 1.35 × 10<sup>−5</sup> mol·L<sup>−1</sup> to 1.03 × 10<sup>−4</sup> mol·L<sup>−1</sup>. The calculated limits of detection (LOD) for soluble coffee, traditional cola-based soft drinks and central nervous system stimulant capsules were 3.52 μmol·L<sup>-1,</sup> 0.65 μmol·L<sup>−1</sup> and 0.82 μmol·L<sup>−1</sup>, respectively, and the limits of quantification (LOQ) were 11.7 μmol·L<sup>-1,</sup> 2.15 μmol·L<sup>−1</sup> and 2.74 μmol·L<sup>−1</sup>, respectively. Thus, this method is effective for evaluating caffeine, representing a promising alternative to traditional methods, being a low-cost method that proposes an environmentally friendly analysis.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"61 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143665897","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 : 2025-03-20DOI: 10.1016/j.foodchem.2025.143946
Weifa Su, Xini Wang, Weichao Bu, Hongjie Fan, Jinyu Chen, Saiqin Guo, Shuangqi Zhang, Xudong Weng, Bin Zheng, Xingwei Xiang
Intensive aquaculture often leads to a decline in fish quality, and requires a strategy to restore the post-culture quality of fish. This study presents a novel recirculating aquaculture-fasting strategy (RASF) and assesses its impact on meat quality and gut microbiota of bighead carp. Results revealed RAS-F notably reduced body lipid and protein, achieving weight loss and body reshaping. RAS-F decreased the hardness, increased the springiness, and effectively improved the texture. Off-flavor compounds, especially aldehydes and ketones, were diminished, while umami amino acids (UAA) increased significantly. Noticeably, fatty acid profiles shifted, with reduced saturated fatty acids (SFA) and significantly increased polyunsaturated fatty acid (PUFA). Gut microbiota diversity and richness improved over fasting, with key microorganisms (Cetobacterium, Bacteroides, Akkermansia) contributing to PUFA and UAA synthesis as well as the off-flavor compounds degradation. These findings highlight the potential of RAS-F to enhance fish quality and reveal microbial mechanisms, offering insights for post-culture improvement.
{"title":"sRecirculating aquaculture-fasting strategy (RASF) to modulate gut microbiota and enhance the fish meat quality of bighead carp (Aristichthys nobilis)","authors":"Weifa Su, Xini Wang, Weichao Bu, Hongjie Fan, Jinyu Chen, Saiqin Guo, Shuangqi Zhang, Xudong Weng, Bin Zheng, Xingwei Xiang","doi":"10.1016/j.foodchem.2025.143946","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143946","url":null,"abstract":"Intensive aquaculture often leads to a decline in fish quality, and requires a strategy to restore the post-culture quality of fish. This study presents a novel recirculating aquaculture-fasting strategy (RAS<img alt=\"single bond\" src=\"https://sdfestaticassets-us-east-1.sciencedirectassets.com/shared-assets/55/entities/sbnd.gif\" style=\"vertical-align:middle\"/>F) and assesses its impact on meat quality and gut microbiota of bighead carp. Results revealed RAS-F notably reduced body lipid and protein, achieving weight loss and body reshaping. RAS-F decreased the hardness, increased the springiness, and effectively improved the texture. Off-flavor compounds, especially aldehydes and ketones, were diminished, while umami amino acids (UAA) increased significantly. Noticeably, fatty acid profiles shifted, with reduced saturated fatty acids (SFA) and significantly increased polyunsaturated fatty acid (PUFA). Gut microbiota diversity and richness improved over fasting, with key microorganisms (<em>Cetobacterium</em>, <em>Bacteroides</em>, <em>Akkermansia</em>) contributing to PUFA and UAA synthesis as well as the off-flavor compounds degradation. These findings highlight the potential of RAS-F to enhance fish quality and reveal microbial mechanisms, offering insights for post-culture improvement.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"56 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143665895","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 : 2025-03-19DOI: 10.1016/j.foodchem.2025.143967
Xiangxin Wang, Zhewen Wei, Sinan Mu, Xueyin Qu, Jianqiao Li, Hong You, Yang Xie, Shilong Jiang, Jianguo Sun, Bailiang Li, Qinggang Xie
This study investigates the causes of nucleotide loss during infant formula production. The main cause of the nucleotide loss was nucleotide degradation caused by alkaline phosphatase (ALP). The ALP activity in raw milk was less than 500,000 mU/L. Experimental analysis revealed that ALP was renatured in pasteurized milk, with the addition of phospholipid-rich ingredients (such as the milk fat globule membrane) and minerals added during the mixing process. Pasteurization parameters markedly influenced the degree of ALP renaturation. Furthermore, the thorough homogenization of raw milk prior to pasteurization significantly inhibited ALP reactivation. Validation experiments demonstrated that the risk of nucleotide degradation was significantly reduced by modifying the formula production to involve raw milk homogenization at 18–20 MPa for 1 min prior to pasteurization at 75 °C for 15 s. This study identifies the main sources of ALP in infant formula production and proposes effective measures for reducing nucleotide loss.
{"title":"Nucleotide loss caused by alkaline phosphatase renaturation during infant formula production","authors":"Xiangxin Wang, Zhewen Wei, Sinan Mu, Xueyin Qu, Jianqiao Li, Hong You, Yang Xie, Shilong Jiang, Jianguo Sun, Bailiang Li, Qinggang Xie","doi":"10.1016/j.foodchem.2025.143967","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143967","url":null,"abstract":"This study investigates the causes of nucleotide loss during infant formula production. The main cause of the nucleotide loss was nucleotide degradation caused by alkaline phosphatase (ALP). The ALP activity in raw milk was less than 500,000 mU/L. Experimental analysis revealed that ALP was renatured in pasteurized milk, with the addition of phospholipid-rich ingredients (such as the milk fat globule membrane) and minerals added during the mixing process. Pasteurization parameters markedly influenced the degree of ALP renaturation. Furthermore, the thorough homogenization of raw milk prior to pasteurization significantly inhibited ALP reactivation. Validation experiments demonstrated that the risk of nucleotide degradation was significantly reduced by modifying the formula production to involve raw milk homogenization at 18–20 MPa for 1 min prior to pasteurization at 75 °C for 15 s. This study identifies the main sources of ALP in infant formula production and proposes effective measures for reducing nucleotide loss.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"183 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143660816","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 : 2025-03-19DOI: 10.1016/j.foodchem.2025.143934
Xiaoxiao Li, Jihong Huang, Rui Tan
Berberine (BBR) is an alkaloid with multiple physiological activities, but its low bioavailability limits its effectiveness in vivo. This study developed soluble nano delivery carriers using gliadin hydrolysates (GLH) to enhance BBR's bioavailability. The research evaluated the encapsulation efficiency, stability, release characteristics, and antioxidant capacities of GLH-BBR nanoparticles (GLH-BBR NPs) both in vitro and in vivo. Results showed that at a 5:1 GLH-to-BBR mass ratio, the encapsulation efficiency reached 74.95 %. GLH-BBR NPs increased DPPH radical scavenging from 19.19 % to 40.28 % and ABTS radical scavenging from 4.26 % to 60.96 %, compared to BBR alone. In vitro tests showed that GLH-BBR NPs inhibited BBR release during gastric digestion and promoted sustained release in the intestine. In addition, GLH-BBR NPs enhanced BBR's bioavailability and in vivo antioxidant activity. These findings support the development of sustainable peptide byproducts for high-quality delivery platforms.
{"title":"Gliadin hydrolysates nanoparticles improve the bioavailability and antioxidant activity of berberine","authors":"Xiaoxiao Li, Jihong Huang, Rui Tan","doi":"10.1016/j.foodchem.2025.143934","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143934","url":null,"abstract":"Berberine (BBR) is an alkaloid with multiple physiological activities, but its low bioavailability limits its effectiveness in vivo. This study developed soluble nano delivery carriers using gliadin hydrolysates (GLH) to enhance BBR's bioavailability. The research evaluated the encapsulation efficiency, stability, release characteristics, and antioxidant capacities of GLH-BBR nanoparticles (GLH-BBR NPs) both in vitro and in vivo. Results showed that at a 5:1 GLH-to-BBR mass ratio, the encapsulation efficiency reached 74.95 %. GLH-BBR NPs increased DPPH radical scavenging from 19.19 % to 40.28 % and ABTS radical scavenging from 4.26 % to 60.96 %, compared to BBR alone. In vitro tests showed that GLH-BBR NPs inhibited BBR release during gastric digestion and promoted sustained release in the intestine. In addition, GLH-BBR NPs enhanced BBR's bioavailability and in vivo antioxidant activity. These findings support the development of sustainable peptide byproducts for high-quality delivery platforms.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"89 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143653755","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 : 2025-03-19DOI: 10.1016/j.foodchem.2025.143966
Eva Bauersachs, Andreas Dunkel, Veronika Mall, Klaas Reglitz, Martin Steinhaus
Consumers' interest in healthy and sustainable food of superior organoleptic quality has contributed to an increased market of mildly processed chilled NFC orange juices, preserved by methods such as high pressure processing (HPP) and pulsed electric fields (PEF). To protect consumers from food fraud, analytical methods to differentiate such juices from thermally pasteurized juices are required. To screen for appropriate candidate markers, we applied a complementary non-targeted volatilomics and sensomics approach resulting in a total of 58 candidate markers, among which 20 were quantitated and nine were statistically confirmed. Extension of the quantitations to stored and doubly-treated juices finally resulted in (S)-carvone and vanillin as promising candidate markers. In combination, the two compounds allowed to distinguish the HPP-treated juice from thermally treated juices and even was able to identify an HPP-treated juice that had received an additional thermal pasteurization.
{"title":"Using a combined Volatilomics and Sensomics approach to identify candidate markers for the differentiation of variously preserved not from concentrate (NFC) Orange juices","authors":"Eva Bauersachs, Andreas Dunkel, Veronika Mall, Klaas Reglitz, Martin Steinhaus","doi":"10.1016/j.foodchem.2025.143966","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143966","url":null,"abstract":"Consumers' interest in healthy and sustainable food of superior organoleptic quality has contributed to an increased market of mildly processed chilled NFC orange juices, preserved by methods such as high pressure processing (HPP) and pulsed electric fields (PEF). To protect consumers from food fraud, analytical methods to differentiate such juices from thermally pasteurized juices are required. To screen for appropriate candidate markers, we applied a complementary non-targeted volatilomics and sensomics approach resulting in a total of 58 candidate markers, among which 20 were quantitated and nine were statistically confirmed. Extension of the quantitations to stored and doubly-treated juices finally resulted in (<em>S</em>)-carvone and vanillin as promising candidate markers. In combination, the two compounds allowed to distinguish the HPP-treated juice from thermally treated juices and even was able to identify an HPP-treated juice that had received an additional thermal pasteurization.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"16 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143660809","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 : 2025-03-19DOI: 10.1016/j.foodchem.2025.143965
Junlei Li, Chengzhi Liu, Kunmei Su, Zhenhuan Li
As petroleum resources are developed and utilized, the role of bio-based polymers as alternatives in the packaging field is becoming increasingly prominent. The development of bio-based derived polyesters with excellent air barrier and mechanical properties is both significant and challenging. In this study, we report the synthesis of a series of Poly(pentylene 2,5-furandicarboxylate-co-pentylene 2,6-naphthalate) (PPeNFs) using dimethyl-2,6-naphthalenedicarboxylate (2,6-DMNDCA) as a comonomer. The introduction of 2,6-DMNDCA not only enhanced the thermal and mechanical properties but also improved UV and gas barrier performance. At 50 % 2,6-DMNDCA content, the copolyester exhibited an excellent elongation at break (εb = 377.1 %) and tensile strength (σb = 40.6 MPa). A strawberry preservation experiment demonstrated that the modified copolyester outperformed traditional commercial plastic products. This work offers a new pathway for the application of polyesters in flexible packaging materials and provides valuable insights for future development in the field.
{"title":"A novel poly (pentylene 2,5-furandicarboxylate-co-pentylene 2,6-naphthalate) polyester derived from bio-based 2,5-Furandicarboxylic acid with superior gas barrier properties","authors":"Junlei Li, Chengzhi Liu, Kunmei Su, Zhenhuan Li","doi":"10.1016/j.foodchem.2025.143965","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143965","url":null,"abstract":"As petroleum resources are developed and utilized, the role of bio-based polymers as alternatives in the packaging field is becoming increasingly prominent. The development of bio-based derived polyesters with excellent air barrier and mechanical properties is both significant and challenging. In this study, we report the synthesis of a series of Poly(pentylene 2,5-furandicarboxylate-<em>co</em>-pentylene 2,6-naphthalate) (PPeNFs) using dimethyl-2,6-naphthalenedicarboxylate (2,6-DMNDCA) as a comonomer. The introduction of 2,6-DMNDCA not only enhanced the thermal and mechanical properties but also improved UV and gas barrier performance. At 50 % 2,6-DMNDCA content, the copolyester exhibited an excellent elongation at break (ε<sub>b</sub> = 377.1 %) and tensile strength (σ<sub>b</sub> = 40.6 MPa). A strawberry preservation experiment demonstrated that the modified copolyester outperformed traditional commercial plastic products. This work offers a new pathway for the application of polyesters in flexible packaging materials and provides valuable insights for future development in the field.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"61 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143660865","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 : 2025-03-19DOI: 10.1016/j.foodchem.2025.143936
Camila Jiménez-González, Laura Fernández de Castro, Ana María Torrado, Clara Fuciños, Elena Díaz de Apodaca, María Luisa Rúa
The high protein content of legumes, including P. vulgaris, L. culinaris, L. albus, and P. sativum, is increasingly valued in food formulations, driving interest in utilizing their by-products. This study evaluates the nutritional quality and applications of four legume protein concentrates derived from defective seeds. Analysis included amino acid composition, antinutrient presence, and in vitro digestion, along with structural analysis. Proximate composition, pigment, mineral, and bioactivity assays were also conducted. All concentrates surpassed 70 % protein concentration and presented a well-balanced amino acid profile meeting the requirements for healthy individuals. Bean concentrate exhibited elevated levels of trypsin inhibitor (53.27 ± 0.19 TIU/mg) and total phenolic compounds (0.82 ± 0.02 mg GAE/g), while pea concentrate showed the highest phytic acid content (2.67 ± 0.02 %). Bean concentrate displayed superior structural stability and lower in vitro protein digestibility (~20 %), compared to the other concentrates (60–70 %). These findings optimize legume defective seeds utilization in plant-based products, addressing sustainability and enhancing nutritional value.
{"title":"Nutritional evaluation of high-value alternative proteins extracted from legume defective seeds","authors":"Camila Jiménez-González, Laura Fernández de Castro, Ana María Torrado, Clara Fuciños, Elena Díaz de Apodaca, María Luisa Rúa","doi":"10.1016/j.foodchem.2025.143936","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143936","url":null,"abstract":"The high protein content of legumes, including <em>P. vulgaris, L. culinaris, L. albus, and P. sativum,</em> is increasingly valued in food formulations, driving interest in utilizing their by-products. This study evaluates the nutritional quality and applications of four legume protein concentrates derived from defective seeds. Analysis included amino acid composition, antinutrient presence, and <em>in vitro</em> digestion, along with structural analysis. Proximate composition, pigment, mineral, and bioactivity assays were also conducted. All concentrates surpassed 70 % protein concentration and presented a well-balanced amino acid profile meeting the requirements for healthy individuals. Bean concentrate exhibited elevated levels of trypsin inhibitor (53.27 ± 0.19 TIU/mg) and total phenolic compounds (0.82 ± 0.02 mg GAE/g), while pea concentrate showed the highest phytic acid content (2.67 ± 0.02 %). Bean concentrate displayed superior structural stability and lower <em>in vitro</em> protein digestibility (~20 %), compared to the other concentrates (60–70 %). These findings optimize legume defective seeds utilization in plant-based products, addressing sustainability and enhancing nutritional value.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"43 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143660811","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 sensory characteristics of black tea milk teas (BTMTS) and explored their key aroma qualities. Through sensory evaluation, the mouthfeel, taste, and aroma profiles of BTMTS were identified, and the sensory wheel for BTMTS was constructed. Combining three aroma extraction methods (SPME, SBSE, SAFE), the volatile components of milk tea were comprehensively extracted. A total of 47 volatile compounds were identified using GC–MS and GC-O, with flavor dilution factors ranging from 1 to 512. Additionally, 21 compounds were confirmed as aroma-active (OAV ≥ 1). Through recombination and omission studies, 19 key aroma-active compounds were identified, including geraniol, trans-β-ionone, dimethyl sulfide, linalool, δ-decalactone, etc. Alcohols, ketones, aldehydes, esters, and acids provided violet, honey, rose, almond-like, coconut candy, cheese, and creamy characteristics in BTMTS. This research offers valuable insights into the flavor characterization and evaluation of BTMTS.
{"title":"Sensory wheel construction and key flavor compounds characterization of black tea milk tea beverages","authors":"Chen Yang, Kaikai Wei, Minghui Xu, Zhaojun Wang, Chuanjian Cui, Qianying Dai, Guijie Chen, Ruyan Hou","doi":"10.1016/j.foodchem.2025.143931","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143931","url":null,"abstract":"This study investigated the sensory characteristics of black tea milk teas (BTMTS) and explored their key aroma qualities. Through sensory evaluation, the mouthfeel, taste, and aroma profiles of BTMTS were identified, and the sensory wheel for BTMTS was constructed. Combining three aroma extraction methods (SPME, SBSE, SAFE), the volatile components of milk tea were comprehensively extracted. A total of 47 volatile compounds were identified using GC–MS and GC-O, with flavor dilution factors ranging from 1 to 512. Additionally, 21 compounds were confirmed as aroma-active (OAV ≥ 1). Through recombination and omission studies, 19 key aroma-active compounds were identified, including geraniol, trans-β-ionone, dimethyl sulfide, linalool, δ-decalactone, etc. Alcohols, ketones, aldehydes, esters, and acids provided violet, honey, rose, almond-like, coconut candy, cheese, and creamy characteristics in BTMTS. This research offers valuable insights into the flavor characterization and evaluation of BTMTS.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"45 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143653754","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}
Producing low FODMAP grain-based staple foods is crucial for individuals with irritable bowel syndrome (IBS). This study aimed to resolve the impact of microwave heating on the fructan content in sourdough steamed cake and to elucidate the potential mechanism by which microwave fields activate β-fructosidase FosE. With similar heating rate, microwave treatment induced a significant reduction of fructans in sourdough steamed cakes compared to conventional steaming method, and this was confirmed to be the result of enhanced FosE activity by microwaves irradiation. Molecular docking and molecular dynamics simulations revealed that microwave irradiation improves the structural stability of the enzyme-substrate complex. Analysis of binding free energy indicated that microwaves enhance the coulombic interactions through energy transfer. These findings provide valuable insights into the molecular mechanisms underlying the interactions between FosE and fructan under microwave irradiation, paving the way for the future applications of microwaves in low-FODMAP cereal-based food processing.
{"title":"Microwave irradiation benefits fructan degradation in sourdough steamed cake by tunning the β-fructosidase FosE-substrate interaction","authors":"Xiaoyue Ying, Yuan Tao, Yuan Yuan, Dawei Ni, Wenli Zhang, Bowen Yan, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan","doi":"10.1016/j.foodchem.2025.143960","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143960","url":null,"abstract":"Producing low FODMAP grain-based staple foods is crucial for individuals with irritable bowel syndrome (IBS). This study aimed to resolve the impact of microwave heating on the fructan content in sourdough steamed cake and to elucidate the potential mechanism by which microwave fields activate β-fructosidase FosE. With similar heating rate, microwave treatment induced a significant reduction of fructans in sourdough steamed cakes compared to conventional steaming method, and this was confirmed to be the result of enhanced FosE activity by microwaves irradiation. Molecular docking and molecular dynamics simulations revealed that microwave irradiation improves the structural stability of the enzyme-substrate complex. Analysis of binding free energy indicated that microwaves enhance the coulombic interactions through energy transfer. These findings provide valuable insights into the molecular mechanisms underlying the interactions between FosE and fructan under microwave irradiation, paving the way for the future applications of microwaves in low-FODMAP cereal-based food processing.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"91 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143660868","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 : 2025-03-19DOI: 10.1016/j.foodchem.2025.143963
Yupeng Wen, Wendi Huo, Xinyuan Zhang, Yingchun Mu, Huan Liu, Chaoying Zhang, Lu Qiao, Jincheng Li
In this study, we developed a miniaturized semi-automatic purification method based on pressure-filtration purification for sensitive HPLC-MS/MS monitoring of pesticides in aquatic products. For the first time, loofah sponge was demonstrated and utilized as a novel green, low-cost, and effective one-step purification adsorbent for fish sample. The developed method consisted of two main steps: first, target analytes were extracted from fish samples using an acetonitrile-based QuEChERS extraction method. Subsequently, the extract was automatically purified through a pressure-filtration purification column in a centrifuge, followed by HPLC-MS/MS analysis. Under optimized experimental conditions, the method exhibited excellent linearity, with a range of 1.0 to 50.0 μg/kg and a correlation coefficient > 0.99. The detection and quantification limits were 0.5 and 1–2 μg/kg, respectively. Recoveries at spiked levels of 2.0, 5.0 and 30.0 μg/kg ranged from 69.95 to 104.88 %, with intra-day RSDs ranging from 0.58 to 15.01 % and inter-day RSDs ranging from 0.72 % to 14.32 %.
{"title":"Development of a semi-automated one-step purification method for determination of 63 pesticides in fish samples by HPLC-MS/MS using natural loofah sponge as a novel adsorbent","authors":"Yupeng Wen, Wendi Huo, Xinyuan Zhang, Yingchun Mu, Huan Liu, Chaoying Zhang, Lu Qiao, Jincheng Li","doi":"10.1016/j.foodchem.2025.143963","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143963","url":null,"abstract":"In this study, we developed a miniaturized semi-automatic purification method based on pressure-filtration purification for sensitive HPLC-MS/MS monitoring of pesticides in aquatic products. For the first time, loofah sponge was demonstrated and utilized as a novel green, low-cost, and effective one-step purification adsorbent for fish sample. The developed method consisted of two main steps: first, target analytes were extracted from fish samples using an acetonitrile-based QuEChERS extraction method. Subsequently, the extract was automatically purified through a pressure-filtration purification column in a centrifuge, followed by HPLC-MS/MS analysis. Under optimized experimental conditions, the method exhibited excellent linearity, with a range of 1.0 to 50.0 μg/kg and a correlation coefficient > 0.99. The detection and quantification limits were 0.5 and 1–2 μg/kg, respectively. Recoveries at spiked levels of 2.0, 5.0 and 30.0 μg/kg ranged from 69.95 to 104.88 %, with intra-day RSDs ranging from 0.58 to 15.01 % and inter-day RSDs ranging from 0.72 % to 14.32 %.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"91 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143660813","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}
F) and assesses its impact on meat quality and gut microbiota of bighead carp. Results revealed RAS-F notably reduced body lipid and protein, achieving weight loss and body reshaping. RAS-F decreased the hardness, increased the springiness, and effectively improved the texture. Off-flavor compounds, especially aldehydes and ketones, were diminished, while umami amino acids (UAA) increased significantly. Noticeably, fatty acid profiles shifted, with reduced saturated fatty acids (SFA) and significantly increased polyunsaturated fatty acid (PUFA). Gut microbiota diversity and richness improved over fasting, with key microorganisms (Cetobacterium, Bacteroides, Akkermansia) contributing to PUFA and UAA synthesis as well as the off-flavor compounds degradation. These findings highlight the potential of RAS-F to enhance fish quality and reveal microbial mechanisms, offering insights for post-culture improvement.
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