Starch–lipid complexes with functional properties have gained extensive attention; however, little attention has been paid to how oleic acid-based lipid types and thermomechanical treatment affect the functional characteristics of starch. This study investigated the effects of five oleic acid-based lipids (oleic acid, monoolein, diolein, triolein, and rapeseed oil) and thermomechanical treatment on the structural and physicochemical properties of wheat starch. The crystal patterns and complexing indices showed that thermomechanical treatment promoted the formation of oleic acid, monoolein, and diolein V-type starch–lipid complexes with an intact granular structure, whereas triolein and rapeseed oil formed complexes with starch. Moreover, oleic acid, monoolein, and diolein significantly altered starch gelatinisation, retrogradation behaviour, more resistant starch formed in their complexes and decreased its digestibility. Rheological analyses indicated that the formation of lipid complexes increased the viscoelastic modulus of starch. Our results deepen understanding of the role of oleic acid-rich lipids in starch-based foods.
{"title":"Preparation and functional characteristics of starch-lipid complexes with different oleic acid-rich glycerolipids","authors":"Huijing Chen, Shanliang Zhong, Guoxiang Chi, Huiying Li, Kewei Chen, Zhirong Wang, Jianquan Kan","doi":"10.1016/j.foodchem.2025.143450","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143450","url":null,"abstract":"Starch–lipid complexes with functional properties have gained extensive attention; however, little attention has been paid to how oleic acid-based lipid types and thermomechanical treatment affect the functional characteristics of starch. This study investigated the effects of five oleic acid-based lipids (oleic acid, monoolein, diolein, triolein, and rapeseed oil) and thermomechanical treatment on the structural and physicochemical properties of wheat starch. The crystal patterns and complexing indices showed that thermomechanical treatment promoted the formation of oleic acid, monoolein, and diolein <em>V</em>-type starch–lipid complexes with an intact granular structure, whereas triolein and rapeseed oil formed complexes with starch. Moreover, oleic acid, monoolein, and diolein significantly altered starch gelatinisation, retrogradation behaviour, more resistant starch formed in their complexes and decreased its digestibility. Rheological analyses indicated that the formation of lipid complexes increased the viscoelastic modulus of starch. Our results deepen understanding of the role of oleic acid-rich lipids in starch-based foods.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"81 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143443997","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}
Physical, chemical, and biological methods are often used to prevent meat spoilage and food-borne diseases. Bioprotective cultures and antimicrobial products are the basis of biological protection, especially lactic acid bacteria, which have been widely used in meat and meat products. In addition to effective inhibition of spoilage and pathogenic bacteria, some bioprotective cultures can also improve product quality. Bioprotective cultures are often combined with other technologies in practical applications, including packaging and processing technologies. Additionally, genetic engineering offers significant potential for modifying bioprotective cultures. This study examines the mechanism of action underlying bioprotection, focusing on bioprotective cultures, and subsequently analyses their effect on meat and meat products. On this basis, the current application status of bioprotective cultures in various meat products is outlined, followed by a discussion on research prospects and development trends in this field.
{"title":"Mechanism, application, and prospect of bioprotective cultures in meat and meat products","authors":"Yuhang Fan, Kaida Zhang, Qian Liu, Qian Chen, Xiufang Xia, Fangda Sun, Baohua Kong","doi":"10.1016/j.foodchem.2025.143474","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143474","url":null,"abstract":"Physical, chemical, and biological methods are often used to prevent meat spoilage and food-borne diseases. Bioprotective cultures and antimicrobial products are the basis of biological protection, especially lactic acid bacteria, which have been widely used in meat and meat products. In addition to effective inhibition of spoilage and pathogenic bacteria, some bioprotective cultures can also improve product quality. Bioprotective cultures are often combined with other technologies in practical applications, including packaging and processing technologies. Additionally, genetic engineering offers significant potential for modifying bioprotective cultures. This study examines the mechanism of action underlying bioprotection, focusing on bioprotective cultures, and subsequently analyses their effect on meat and meat products. On this basis, the current application status of bioprotective cultures in various meat products is outlined, followed by a discussion on research prospects and development trends in this field.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"16 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143443998","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}
Determining the hydrophilic and hydrophobic antibiotics in milk and related products poses significant challenges due to their polarity differences and trace levels. Herein, we proposed a halloysite nanotubes-based hybrid fluorous monolith (HNTs-PFOTS monolith) as a sorbent for spin-tip solid-phase extraction (SPE). Leveraging the perfluorooctyl groups of the HNTs-PFOTS monolith, antibiotics can be adsorbed through hydrophilic and hydrophobic interactions. An analytical method was developed by combining the HNTs-PFOTS monolith-based spin-tip SPE method with liquid chromatography-tandem mass spectrometry. Under optimized conditions, the method exhibited excellent purification capabilities, low detection limits (0.01–0.03 μg/kg), high recoveries (80.0–112.3 %), and satisfactory reproducibility (intra-day RSDs of 0.4–8.8 % and inter-day RSDs of 1.0–10.9 %) for hydrophilic and hydrophobic antibiotics in milk and milk product samples. This study offers a novel approach for developing sorbents targeting antibiotics and provides a new analytical method for determining hydrophilic and hydrophobic antibiotics in food products.
{"title":"A halloysite nanotubes-based hybrid fluorous monolith as the mixed-mode sorbent for hydrophilic and hydrophobic interactions and its application for analysis of antibiotics from milk powder and milk samples","authors":"Cheng Lin, Jiarun Mao, Yihui Chen, Chunyan Hou, Xiaoqiang Qiao, Ningkun Wu, Tingting Wang","doi":"10.1016/j.foodchem.2025.143440","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143440","url":null,"abstract":"Determining the hydrophilic and hydrophobic antibiotics in milk and related products poses significant challenges due to their polarity differences and trace levels. Herein, we proposed a halloysite nanotubes-based hybrid fluorous monolith (HNTs-PFOTS monolith) as a sorbent for spin-tip solid-phase extraction (SPE). Leveraging the perfluorooctyl groups of the HNTs-PFOTS monolith, antibiotics can be adsorbed through hydrophilic and hydrophobic interactions. An analytical method was developed by combining the HNTs-PFOTS monolith-based spin-tip SPE method with liquid chromatography-tandem mass spectrometry. Under optimized conditions, the method exhibited excellent purification capabilities, low detection limits (0.01–0.03 μg/kg), high recoveries (80.0–112.3 %), and satisfactory reproducibility (intra-day RSDs of 0.4–8.8 % and inter-day RSDs of 1.0–10.9 %) for hydrophilic and hydrophobic antibiotics in milk and milk product samples. This study offers a novel approach for developing sorbents targeting antibiotics and provides a new analytical method for determining hydrophilic and hydrophobic antibiotics in food products.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"15 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143435164","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}
Balancing efficiency and meat quality during thawing remains a big challenge for meat industry. In this study, the effects of three thawing methods, including ultrasound-assisted thawing (UT), solid-state microwave thawing (SMT) and traditional air thawing (CT) on the thawing features, quality attributes and protein physicochemical properties of beef in a pilot scale, were investigated. COMSOL Multiphysics simulation was employed to optimize the thawing process, identifying an optimal endpoint of no more than −2 °C. Results showed that optimized SMT helpfully avoided overheating, improved thawing efficiency and kept better water-holding capacity, microstructure and lower oxidation. In contrast, UT maintained better protein conformation and color, especially in a* value, but serious mechanical damage caused worse texture and aggravated protein oxidation, which limited its application. Thus, SMT could be a promising solution for industrial meat thawing applications.
{"title":"Thawing methods affect quality properties and protein denaturation of frozen beef","authors":"Jiaying Zhu, Yingying Zhu, Hui Li, Caili Fu, Weimin Yin, Chunbao Li","doi":"10.1016/j.foodchem.2025.143484","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143484","url":null,"abstract":"Balancing efficiency and meat quality during thawing remains a big challenge for meat industry. In this study, the effects of three thawing methods, including ultrasound-assisted thawing (UT), solid-state microwave thawing (SMT) and traditional air thawing (CT) on the thawing features, quality attributes and protein physicochemical properties of beef in a pilot scale, were investigated. COMSOL Multiphysics simulation was employed to optimize the thawing process, identifying an optimal endpoint of no more than −2 °C. Results showed that optimized SMT helpfully avoided overheating, improved thawing efficiency and kept better water-holding capacity, microstructure and lower oxidation. In contrast, UT maintained better protein conformation and color, especially in a* value, but serious mechanical damage caused worse texture and aggravated protein oxidation, which limited its application. Thus, SMT could be a promising solution for industrial meat thawing applications.","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":"143443969","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.2025.143461
Xiaoyun Lei, Yaping Jiang, Yang Li, Yanping Duan, Ting Guo, Tianlei Zhang, Zuoping Zhao, Huiping Dai, Xiaohui Ji
The pretreatment of complex food matrices is challenging due to matrix interferences and non-specific adsorption of macromolecules. This study proposes a biocompatible solid-phase microextraction method to effectively enrich polypeptide antibiotics in dairy products using various zwitterionic-based capillary microextraction (CME) techniques. The proposed method demonstrated a broad linear range of 20–800 μg L−1, with a detection limit (LOD) of 10 μg L−1 when employing the phosphorylcholine-based column for polypeptide antibiotics extraction. Additionally, a linear range of 8.0–1000 μg L−1 was achieved, with a lower detection limit of 5.4 μg L−1 on the sulfobetaine-based column. Density functional theory (DFT) calculations indicated that zwitterionic CME columns containing typical phosphorylcholine and sulfobetaine groups facilitate target capture primarily through hydrophilic, electrostatic, and hydrogen bonding interactions. This advanced method was applied to detect peptide residues in a variety of dairy products, yielding results that significantly improved detection accuracy and demonstrated potential practical application value.
{"title":"Zwitterionic-based hybrid monoliths for capillary microextraction of polypeptides in dairy products","authors":"Xiaoyun Lei, Yaping Jiang, Yang Li, Yanping Duan, Ting Guo, Tianlei Zhang, Zuoping Zhao, Huiping Dai, Xiaohui Ji","doi":"10.1016/j.foodchem.2025.143461","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143461","url":null,"abstract":"The pretreatment of complex food matrices is challenging due to matrix interferences and non-specific adsorption of macromolecules. This study proposes a biocompatible solid-phase microextraction method to effectively enrich polypeptide antibiotics in dairy products using various zwitterionic-based capillary microextraction (CME) techniques. The proposed method demonstrated a broad linear range of 20–800 μg L<sup>−1</sup>, with a detection limit (LOD) of 10 μg L<sup>−1</sup> when employing the phosphorylcholine-based column for polypeptide antibiotics extraction. Additionally, a linear range of 8.0–1000 μg L<sup>−1</sup> was achieved, with a lower detection limit of 5.4 μg L<sup>−1</sup> on the sulfobetaine-based column. Density functional theory (DFT) calculations indicated that zwitterionic CME columns containing typical phosphorylcholine and sulfobetaine groups facilitate target capture primarily through hydrophilic, electrostatic, and hydrogen bonding interactions. This advanced method was applied to detect peptide residues in a variety of dairy products, yielding results that significantly improved detection accuracy and demonstrated potential practical application value.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"13 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143443988","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.2025.143473
Xinyuan Sheng , Mingkai Sun , Yaoxin Zhang , Yue Leng , Dayong Ren , Bin Jiang , Xuehang Wang , Ji Wang
In this study, ultra-high pressure (UHP) and heat-assisted technology (HT) were used to process walnut peptides (WP) and investigate their combined effects (UHP-HT) on the characterization, moisture absorption, and antioxidant activity of WP. The results indicated that UHP (300 Mpa, 10 min) combined with HT treatment (55 °C, 30 min) significantly increased the surface hydrophobicity and disulfide bonds of WP. UHP-HT-treated WP exhibited lower moisture absorption and more stable water molecule migration. Additionally, the moisture absorption capacity of the WP (48.78 %) was significantly decreased in WP-UHP, WP-HT and WP-UHP (45.37 %, 43.15 %, and 40.19 %, respectively) because of increasing the surface hydrophobicity. UHP-HT combined improved structural characteristics, including particle size, zeta potential, and functional group stability, and significantly enhanced the antioxidant activity of WP under high humidity conditions. Overall, these findings suggest that UHP-HT can effectively reduce the moisture absorption of WP, thus enhancing its storage stability and extending its shelf life.
{"title":"Effect of ultra-high pressure combined with heat-assisted treatment on the characterization, moisture absorption, and antioxidant activity properties of walnut peptide","authors":"Xinyuan Sheng , Mingkai Sun , Yaoxin Zhang , Yue Leng , Dayong Ren , Bin Jiang , Xuehang Wang , Ji Wang","doi":"10.1016/j.foodchem.2025.143473","DOIUrl":"10.1016/j.foodchem.2025.143473","url":null,"abstract":"<div><div>In this study, ultra-high pressure (UHP) and heat-assisted technology (HT) were used to process walnut peptides (WP) and investigate their combined effects (UHP-HT) on the characterization, moisture absorption, and antioxidant activity of WP. The results indicated that UHP (300 Mpa, 10 min) combined with HT treatment (55 °C, 30 min) significantly increased the surface hydrophobicity and disulfide bonds of WP. UHP-HT-treated WP exhibited lower moisture absorption and more stable water molecule migration. Additionally, the moisture absorption capacity of the WP (48.78 %) was significantly decreased in WP-UHP, WP-HT and WP-UHP (45.37 %, 43.15 %, and 40.19 %, respectively) because of increasing the surface hydrophobicity. UHP-HT combined improved structural characteristics, including particle size, zeta potential, and functional group stability, and significantly enhanced the antioxidant activity of WP under high humidity conditions. Overall, these findings suggest that UHP-HT can effectively reduce the moisture absorption of WP, thus enhancing its storage stability and extending its shelf life.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"476 ","pages":"Article 143473"},"PeriodicalIF":8.5,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143443968","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.2025.143373
Ying Zhang , Yidan Wang , Baoqing Bai , Xu Jing , Ligang Yu , Jinhua Zhang , Tao Bo , Huilin Liu , Ying Gu , Yukun Yang
Dimethyl phthalate (DMP) is a prototypical member of the phthalic acid ester class of plasticizers that may remain in food, posing a considerable risk to both food safety and human health. An innovative ratiometric fluorescence sensor (MIPs@BL-MOF) was constructed by incorporating bimetallic lanthanide terbium/europium metal-organic framework (BL-MOF) into molecularly imprinted polymers (MIPs) for the rapid selective and visual detection of DMP. In this work, BL-MOF prepared by the ‘post-mixing’ strategy was intelligently incorporated in the MIPs layer, giving the sensor the ability of rapid mass transfer, efficient binding, excellent anti-interference, and high selectivity. Based on the photoelectron transfer mechanism, high-affinity detection of DMP was realized by MIPs@BL-MOF with a good linear fitting (R2 = 0.9944) and theoretical detection limit of 3.29 nmol L−1 in the range of 1.0 × 10−8-1.0 × 10−3 mol L−1. More importantly, a portable visual sensing platform integrated by the MIPs@BL-MOF sensor and smartphone was successfully applied to DMP detection. Accordingly, the MIPs@BL-MOF-based ratiometric fluorescence sensing platform with desirable specificity, sensitivity, and portability holds great potential for the rapid and visual detection of plasticizers for ensuring environmental and food safety.
{"title":"Bimetallic lanthanide metal–organic framework supported ratiometric molecularly imprinted fluorescence sensor: An innovation for selective and visual detection of dimethyl phthalate","authors":"Ying Zhang , Yidan Wang , Baoqing Bai , Xu Jing , Ligang Yu , Jinhua Zhang , Tao Bo , Huilin Liu , Ying Gu , Yukun Yang","doi":"10.1016/j.foodchem.2025.143373","DOIUrl":"10.1016/j.foodchem.2025.143373","url":null,"abstract":"<div><div>Dimethyl phthalate (DMP) is a prototypical member of the phthalic acid ester class of plasticizers that may remain in food, posing a considerable risk to both food safety and human health. An innovative ratiometric fluorescence sensor (MIPs@BL-MOF) was constructed by incorporating bimetallic lanthanide terbium/europium metal-organic framework (BL-MOF) into molecularly imprinted polymers (MIPs) for the rapid selective and visual detection of DMP. In this work, BL-MOF prepared by the ‘post-mixing’ strategy was intelligently incorporated in the MIPs layer, giving the sensor the ability of rapid mass transfer, efficient binding, excellent anti-interference, and high selectivity. Based on the photoelectron transfer mechanism, high-affinity detection of DMP was realized by MIPs@BL-MOF with a good linear fitting (<em>R</em><sup><em>2</em></sup> = 0.9944) and theoretical detection limit of 3.29 nmol L<sup>−1</sup> in the range of 1.0 × 10<sup>−8</sup>-1.0 × 10<sup>−3</sup> mol L<sup>−1</sup>. More importantly, a portable visual sensing platform integrated by the MIPs@BL-MOF sensor and smartphone was successfully applied to DMP detection. Accordingly, the MIPs@BL-MOF-based ratiometric fluorescence sensing platform with desirable specificity, sensitivity, and portability holds great potential for the rapid and visual detection of plasticizers for ensuring environmental and food safety.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"476 ","pages":"Article 143373"},"PeriodicalIF":8.5,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143443991","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.2025.143482
Li-Hong Yu, Yue-Hong Pang, Xiao-Fang Shen
Ochratoxin A (OTA) is a notable mycotoxin prevalent in grain products. In this paper, we computationally designed a high-affinity molecular recognition peptide (MRP, KQRLKCASLQKFGERAF) targeted at OTA according to structural analysis and molecular dynamics with a dissociation constant (Kd) of 12.18 ± 6.59 nM. A novel fluorescent probe, RhB-MRP (MRP-lysine-rhodamine B), was synthesized to convert the binding of MRP and OTA into optical signals. Based on RhB-MRP, we constructed a ratiometric fluorescence biosensor utilizing the classic blue fluorescent MOFs (NH2-MIL-88(Fe)). The fluorescence of NH2-MIL-88(Fe) was strongly quenched by RhB-MRP, which formed a ground state complex leading to static quenching. The developed biosensor exhibited exceptional sensitivity with detection limit of 0.32 pg mL−1 and rapid response time (11 min). A good recovery rate of 87.3–114.1 % was achieved in grain products. Although there are currently few MRPs that can specifically recognize small molecules, this highly sensitive and selective biosensor demonstrates the great potential of MRPs for detecting other molecules.
{"title":"Fluorophore-labeled molecule recognition peptide: Static quenching in metal-organic frameworks for ultrasensitive ratiometric fluorescence biosensing of ochratoxin a in grain products","authors":"Li-Hong Yu, Yue-Hong Pang, Xiao-Fang Shen","doi":"10.1016/j.foodchem.2025.143482","DOIUrl":"10.1016/j.foodchem.2025.143482","url":null,"abstract":"<div><div>Ochratoxin A (OTA) is a notable mycotoxin prevalent in grain products. In this paper, we computationally designed a high-affinity molecular recognition peptide (MRP, KQRLKCASLQKFGERAF) targeted at OTA according to structural analysis and molecular dynamics with a dissociation constant (K<sub>d</sub>) of 12.18 ± 6.59 nM. A novel fluorescent probe, RhB-MRP (MRP-lysine-rhodamine B), was synthesized to convert the binding of MRP and OTA into optical signals. Based on RhB-MRP, we constructed a ratiometric fluorescence biosensor utilizing the classic blue fluorescent MOFs (NH<sub>2</sub>-MIL-88(Fe)). The fluorescence of NH<sub>2</sub>-MIL-88(Fe) was strongly quenched by RhB-MRP, which formed a ground state complex leading to static quenching. The developed biosensor exhibited exceptional sensitivity with detection limit of 0.32 pg mL<sup>−1</sup> and rapid response time (11 min). A good recovery rate of 87.3–114.1 % was achieved in grain products. Although there are currently few MRPs that can specifically recognize small molecules, this highly sensitive and selective biosensor demonstrates the great potential of MRPs for detecting other molecules.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"476 ","pages":"Article 143482"},"PeriodicalIF":8.5,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143443992","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 investigates the efficiency of resistant starch production by malic, citric, and lactic acids after freezing-thawing pre-treatments led to an increase in degree of substitution (DS) for esterified FTFS (EFTFS) than esterified native starch (ENS). EFTFS and ENS exhibit new characteristic peaks absorption peaks near 1760 cm−1. Microscopic analysis further revealed that the unique granular structure and morphology of EFTFS underwent gelatinization and aggregation, which reduced swelling capacity. In this regard, the RS produced by lactic acid showed the least swelling capacity, followed by malic and citric acid due to the merged and coarse structure. Paste viscosities were significantly lower in all modified starches than native starch, with the lowest viscosities observed for EFTFS treated with lactic acid. The resistant starch created from FTF depicted slowly digestible malic and citric acid content due to the creation of significant cross-linkage compared to lactate and native starch. FTF pre-treatment caused reduced heat energy and time consumption.
{"title":"The underlying mechanism of resistant starch production through esterification a substitution or crosslinking by citric, malic, and lactic acid after freezing pre-treatment: Comparative study on production efficiency, digestibility, pasting, and thermal properties","authors":"Elahe Abedi, Mehran Sayadi, Najmeh Oliyaei, Peng Zhang","doi":"10.1016/j.foodchem.2025.143441","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143441","url":null,"abstract":"This study investigates the efficiency of resistant starch production by malic, citric, and lactic acids after freezing-thawing pre-treatments led to an increase in degree of substitution (DS) for esterified FTFS (EFTFS) than esterified native starch (ENS). EFTFS and ENS exhibit new characteristic peaks absorption peaks near 1760 cm<sup>−1</sup>. Microscopic analysis further revealed that the unique granular structure and morphology of EFTFS underwent gelatinization and aggregation, which reduced swelling capacity. In this regard, the RS produced by lactic acid showed the least swelling capacity, followed by malic and citric acid due to the merged and coarse structure. Paste viscosities were significantly lower in all modified starches than native starch, with the lowest viscosities observed for EFTFS treated with lactic acid. The resistant starch created from FTF depicted slowly digestible malic and citric acid content due to the creation of significant cross-linkage compared to lactate and native starch. FTF pre-treatment caused reduced heat energy and time consumption.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"7 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143435162","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.2025.143471
Zhenglin Wu , Yujin Feng , Yulin Li , Genfa Yu , Kaiwen Wu , Fengping Yi
Delivering hydrophobic bioactive compounds remains a challenge, particularly in co-delivery of multiple immiscible compounds. Limited research has explored co-encapsulating hydrophobic actives using macromolecules. In this study, ellagic acid as a solid hydrophobic substance and Litsea Cubeba essential oil as an oily hydrophobic component were successfully loaded using heat- and ultrasonic- treated soy protein as a carrier. Ellagic acid was initially loaded into treated soy protein via pH-shifting. A stable Pickering emulsion was then prepared with Litsea Cubeba essential oil and solid particles adsorbed at the oil-water interface. This emulsion exhibited high centrifugal, thermal, and pH stability. When incorporated into a sodium alginate coating, the Pickering emulsion enhanced the antioxidant properties and shelf life of grapes. The results suggest heat and ultrasonic treatment are a promising approach for protein based hydrophobic compounds co-delivery system, improving dispersion and antioxidant capacity, thereby advancing co-delivery systems in food science.
{"title":"Enhanced long-term antioxidant ability of Ellagic acid and Litsea Cubeba essential oil dual-stabilized by heat and ultrasonic-treated soy protein isolate","authors":"Zhenglin Wu , Yujin Feng , Yulin Li , Genfa Yu , Kaiwen Wu , Fengping Yi","doi":"10.1016/j.foodchem.2025.143471","DOIUrl":"10.1016/j.foodchem.2025.143471","url":null,"abstract":"<div><div>Delivering hydrophobic bioactive compounds remains a challenge, particularly in co-delivery of multiple immiscible compounds. Limited research has explored co-encapsulating hydrophobic actives using macromolecules. In this study, ellagic acid as a solid hydrophobic substance and <em>Litsea Cubeba</em> essential oil as an oily hydrophobic component were successfully loaded using heat- and ultrasonic- treated soy protein as a carrier. Ellagic acid was initially loaded into treated soy protein via pH-shifting. A stable Pickering emulsion was then prepared with <em>Litsea Cubeba</em> essential oil and solid particles adsorbed at the oil-water interface. This emulsion exhibited high centrifugal, thermal, and pH stability. When incorporated into a sodium alginate coating, the Pickering emulsion enhanced the antioxidant properties and shelf life of grapes. The results suggest heat and ultrasonic treatment are a promising approach for protein based hydrophobic compounds co-delivery system, improving dispersion and antioxidant capacity, thereby advancing co-delivery systems in food science.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"476 ","pages":"Article 143471"},"PeriodicalIF":8.5,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143443995","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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