Pub Date : 2025-02-18DOI: 10.1016/j.foodchem.2025.143488
Hongsu Wang, Qianliao Zhou, Keyan Pan, Lu Liu, Xiaodi Niu
Current escalating food safety concerns from packaging-food surface interactions pose a significant hurdle in developing novel preservation materials. In this study, differing from conventional contact-based antibacterial films, we employed a Schiff base reaction to anchor the volatile antimicrobial agent cinnamaldehyde (CIN) onto functionalized N-succinyl chitosan (NSC), resulting in a non-contact CIN-NSC antimicrobial preservation film. At room temperature, the film shows sustained CIN release, peaking at 144 h. Targeting the sterol 14α-demethylase (CYP51) of Botrytis cinerea (B. cinerea), CIN significantly inhibits spore germination and mycelial growth (EC50 values of 137.12 μg/mL and 77.23 μg/mL, respectively) without direct contact. In application, CIN-NSC films maintain strawberry quality for over a week through non-contact mechanisms, ensuring safety. These findings highlight the potential of CIN-NSC packaging films as effective antimicrobial materials for improving food preservation standards.
{"title":"Enhancing Botrytis cinerea resistance in strawberry preservation with non-contact functionalized chitosan-Cinnamaldehyde composite films","authors":"Hongsu Wang, Qianliao Zhou, Keyan Pan, Lu Liu, Xiaodi Niu","doi":"10.1016/j.foodchem.2025.143488","DOIUrl":"10.1016/j.foodchem.2025.143488","url":null,"abstract":"<div><div>Current escalating food safety concerns from packaging-food surface interactions pose a significant hurdle in developing novel preservation materials. In this study, differing from conventional contact-based antibacterial films, we employed a Schiff base reaction to anchor the volatile antimicrobial agent cinnamaldehyde (CIN) onto functionalized N-succinyl chitosan (NSC), resulting in a non-contact CIN-NSC antimicrobial preservation film. At room temperature, the film shows sustained CIN release, peaking at 144 h. Targeting the sterol 14α-demethylase (CYP51) of <em>Botrytis cinerea</em> (<em>B. cinerea</em>), CIN significantly inhibits spore germination and mycelial growth (EC<sub>50</sub> values of 137.12 μg/mL and 77.23 μg/mL, respectively) without direct contact. In application, CIN-NSC films maintain strawberry quality for over a week through non-contact mechanisms, ensuring safety. These findings highlight the potential of CIN-NSC packaging films as effective antimicrobial materials for improving food preservation standards.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"476 ","pages":"Article 143488"},"PeriodicalIF":8.5,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143435332","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 : 2025-02-17DOI: 10.1016/j.foodchem.2025.143463
Litao Hao , Yangchun Han , Shixi Zhang , Yingjie Luo , Kunli Luo
Trace elements in crops can affect the bioavailability of Se. To investigate the effect of trace element on Se bioavailability, trace element concentrations and Se bioavailability in crops from Se-rich area (Langao County, China) were analyzed using the physiologically-based extraction test (PBET) digestion model. Vegetables (rapes, radishes, and potatoes) had higher concentrations of total and bioavailable Se compared to grains (corn, rice, and sweet potatoes), suggesting they are more effective for Se supplementation. The bioavailability of Se was higher in the intestinal phase than in the gastric phase. Trace elements were positively correlated with the increased bioavailability of Se in corn, potato, and rape. Fe was a key element in increased bioavailability of Se in the gut model. Therefore, trace elements, particularly Fe, in crop can enhance Se bioavailability, suggesting their potential use in Se supplementation. The findings of this study provide valuable insights for dietary interventions to Se deficiencies.
{"title":"Bioavailability of selenium and the influence of trace elements in crops grown in selenium-rich areas","authors":"Litao Hao , Yangchun Han , Shixi Zhang , Yingjie Luo , Kunli Luo","doi":"10.1016/j.foodchem.2025.143463","DOIUrl":"10.1016/j.foodchem.2025.143463","url":null,"abstract":"<div><div>Trace elements in crops can affect the bioavailability of Se. To investigate the effect of trace element on Se bioavailability, trace element concentrations and Se bioavailability in crops from Se-rich area (Langao County, China) were analyzed using the physiologically-based extraction test (PBET) digestion model. Vegetables (rapes, radishes, and potatoes) had higher concentrations of total and bioavailable Se compared to grains (corn, rice, and sweet potatoes), suggesting they are more effective for Se supplementation. The bioavailability of Se was higher in the intestinal phase than in the gastric phase. Trace elements were positively correlated with the increased bioavailability of Se in corn, potato, and rape. Fe was a key element in increased bioavailability of Se in the gut model. Therefore, trace elements, particularly Fe, in crop can enhance Se bioavailability, suggesting their potential use in Se supplementation. The findings of this study provide valuable insights for dietary interventions to Se deficiencies.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"476 ","pages":"Article 143463"},"PeriodicalIF":8.5,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143435223","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}
The authors regret that due to oversights in the proofreading of the manuscript, two identical images were inadvertently used in Fig. 3B. The corrected Fig. 3B is provided in this corrigendum.
Download: Download high-res image (901KB)
Download: Download full-size image
Fig. 3B. Effect of the different concentrations of sodium alginate (0–3 wt%) on the SEM images of VA emulsion microparticles, the first image was 1000× and that of others was 5000×, scale bar indicates 6 μm.
{"title":"Corrigendum to “Fabrication of emulsion microparticles to improve the physicochemical stability of vitamin A acetate” [Food Chem. 469 (2025) 142620]","authors":"Kaiyi Zou, Fengru Zhang, Wenwen Lv, Wei Chen, Jian He, Ikram Alouk, Zhanqun Hou, Shuai Ren, Guangyi Gong, Yanbo Wang, Duoxia Xu","doi":"10.1016/j.foodchem.2025.143152","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143152","url":null,"abstract":"The authors regret that due to oversights in the proofreading of the manuscript, two identical images were inadvertently used in <span><span>Fig. 3B</span></span>. The corrected <span><span>Fig. 3B</span></span> is provided in this corrigendum.<figure><span><img alt=\"Fig. 3B\" aria-describedby=\"ca0005\" height=\"408\" src=\"https://ars.els-cdn.com/content/image/1-s2.0-S0308814625004029-gr1.jpg\"/><ol><li><span><span>Download: <span>Download high-res image (901KB)</span></span></span></li><li><span><span>Download: <span>Download full-size image</span></span></span></li></ol></span><span><span><p><span>Fig. 3B</span>. Effect of the different concentrations of sodium alginate (0–3 wt%) on the SEM images of VA emulsion microparticles, the first image was 1000× and that of others was 5000×, scale bar indicates 6 μm.</p></span></span></figure>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"49 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143427052","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 : 2025-02-17DOI: 10.1016/j.foodchem.2025.143431
Xinyu Yang , Zhijie Yang , Yanbo Wang , Hong Zeng , Bei Wang
Lactiplantibacillus plantarum has been well acknowledged to produce exopolysaccharides (EPS) as a defense mechanism against acid stress. However, the complete biosynthetic pathway of EPS in L. plantarum and its impact on the cell growth and primary metabolism were still unclear. To fill these gaps, we carried out phenotypic, proteomic and metabolomics analysis of L. plantarum HMX2 cultured under different acidic conditions. Component and structure analysis showed that the repeating unit of EPS consisted of N-acetylmannosamine, N-acetylglucosamine, galactose, mannoses and glucoses. Multiomics analysis facilitated the curation and entablement of the complete EPS biosynthetic pathway ready for use in genome-scale metabolic models. Furthermore, proteomics and metabolomics data indicated that compared to the pH 6.5 condition, the acid stress at pH 4.5 significantly accelerated glycolysis and EPS biosynthesis processes while reduced the metabolic fluxes through the TCA cycle and the lactic acid fermentation, which suggested a trade-off between primary and secondary metabolism.
{"title":"Proteomics and metabolomics elucidate the biosynthetic pathway of acid stress-induced exopolysaccharides and its impact on growth phenotypes in Lactiplantibacillus plantarum HMX2","authors":"Xinyu Yang , Zhijie Yang , Yanbo Wang , Hong Zeng , Bei Wang","doi":"10.1016/j.foodchem.2025.143431","DOIUrl":"10.1016/j.foodchem.2025.143431","url":null,"abstract":"<div><div><em>Lactiplantibacillus plantarum</em> has been well acknowledged to produce exopolysaccharides (EPS) as a defense mechanism against acid stress. However, the complete biosynthetic pathway of EPS in <em>L. plantarum</em> and its impact on the cell growth and primary metabolism were still unclear. To fill these gaps, we carried out phenotypic, proteomic and metabolomics analysis of L. <em>plantarum</em> HMX2 cultured under different acidic conditions. Component and structure analysis showed that the repeating unit of EPS consisted of <em>N</em>-acetylmannosamine, <em>N</em>-acetylglucosamine, galactose, mannoses and glucoses. Multiomics analysis facilitated the curation and entablement of the complete EPS biosynthetic pathway ready for use in genome-scale metabolic models. Furthermore, proteomics and metabolomics data indicated that compared to the pH 6.5 condition, the acid stress at pH 4.5 significantly accelerated glycolysis and EPS biosynthesis processes while reduced the metabolic fluxes through the TCA cycle and the lactic acid fermentation, which suggested a trade-off between primary and secondary metabolism.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"476 ","pages":"Article 143431"},"PeriodicalIF":8.5,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143427050","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 : 2025-02-17DOI: 10.1016/j.foodchem.2025.143457
Shuo Liu , Xin Zhao , Qibing Zhu , Min Huang , Xinnian Guo
Fruit firmness is a critical quality indicator influencing texture, processing, and resistance to post-harvest diseases. Spectroscopy is commonly applied for firmness assessment; however, limited sample sizes in target domains (datasets to be analyzed) often affect detection performance. To address this limitation, a spectral feature-enhanced method is developed to integrate spectral data from related domains (datasets with similar spectral characteristics). The method incorporates multi-scale spectral inputs, a joint domain feature extractor for shared features, and a target domain feature extractor for domain-specific features. Reconstruction mechanisms and similarity constraints are employed to ensure that the extracted features capture intrinsic domain characteristics. The combined features serve as inputs for firmness prediction. Evaluation using data from three apple varieties across 30 joint scenarios indicates that the proposed method outperforms single-scenario and existing approaches in 28 scenarios, demonstrating its effectiveness in managing data variability and enhancing prediction performance.
{"title":"A feature-enhanced approach based on joint domain alignment and multi-order derivative spectral reconstruction for predicting apple firmness using Vis-NIR spectroscopy","authors":"Shuo Liu , Xin Zhao , Qibing Zhu , Min Huang , Xinnian Guo","doi":"10.1016/j.foodchem.2025.143457","DOIUrl":"10.1016/j.foodchem.2025.143457","url":null,"abstract":"<div><div>Fruit firmness is a critical quality indicator influencing texture, processing, and resistance to post-harvest diseases. Spectroscopy is commonly applied for firmness assessment; however, limited sample sizes in target domains (datasets to be analyzed) often affect detection performance. To address this limitation, a spectral feature-enhanced method is developed to integrate spectral data from related domains (datasets with similar spectral characteristics). The method incorporates multi-scale spectral inputs, a joint domain feature extractor for shared features, and a target domain feature extractor for domain-specific features. Reconstruction mechanisms and similarity constraints are employed to ensure that the extracted features capture intrinsic domain characteristics. The combined features serve as inputs for firmness prediction. Evaluation using data from three apple varieties across 30 joint scenarios indicates that the proposed method outperforms single-scenario and existing approaches in 28 scenarios, demonstrating its effectiveness in managing data variability and enhancing prediction performance.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"476 ","pages":"Article 143457"},"PeriodicalIF":8.5,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143435222","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 : 2025-02-17DOI: 10.1016/j.foodchem.2025.143452
Ying Liu , Wenjuan Qu , Yuxuan Liu , Jamila A. Tuly , Cunshan Zhou
To find a superior peeling method and increase peeled tomato quality, this investigation aims to evaluate the composition, isomerization, micellization, and antioxidant activity of carotenoids and the flavor of tomatoes using novel catalytic infrared, hot-water, hot-lye and manual peeling. Compared to manual peeling, thermal peeling methods significantly improved carotenoid extractability, increased lutein and β-carotene contents, and enhanced their micellization during in vitro digestion. Additionally, these methods reduced micelle viscosity and size. Among the thermal methods, catalytic infrared peeling resulted in tomatoes with a redder color, the highest carotenoid extractability (716.51 μg/g), and superior antioxidant activity. This method also exhibited the highest proportion of all-trans isomers before and after digestion—54.26 % and 15.57 % for all-trans lycopene and 75.46 % and 22.79 % for all-trans β-carotene. Furthermore, catalytic infrared peeling produced the richest flavor compounds, most closely resembling manual peeling. These results suggest that catalytic infrared peeling is optimal for maintaining high tomato quality.
{"title":"Impact of different peeling treatments on the isomerization and micellization of carotenoids and the flavor in tomato pulp","authors":"Ying Liu , Wenjuan Qu , Yuxuan Liu , Jamila A. Tuly , Cunshan Zhou","doi":"10.1016/j.foodchem.2025.143452","DOIUrl":"10.1016/j.foodchem.2025.143452","url":null,"abstract":"<div><div>To find a superior peeling method and increase peeled tomato quality, this investigation aims to evaluate the composition, isomerization, micellization, and antioxidant activity of carotenoids and the flavor of tomatoes using novel catalytic infrared, hot-water, hot-lye and manual peeling. Compared to manual peeling, thermal peeling methods significantly improved carotenoid extractability, increased lutein and β-carotene contents, and enhanced their micellization during <em>in vitro</em> digestion. Additionally, these methods reduced micelle viscosity and size. Among the thermal methods, catalytic infrared peeling resulted in tomatoes with a redder color, the highest carotenoid extractability (716.51 μg/g), and superior antioxidant activity. This method also exhibited the highest proportion of all-trans isomers before and after digestion—54.26 % and 15.57 % for all-trans lycopene and 75.46 % and 22.79 % for all-trans β-carotene. Furthermore, catalytic infrared peeling produced the richest flavor compounds, most closely resembling manual peeling. These results suggest that catalytic infrared peeling is optimal for maintaining high tomato quality.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"476 ","pages":"Article 143452"},"PeriodicalIF":8.5,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143435233","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 : 2025-02-17DOI: 10.1016/j.foodchem.2025.143449
Zixuan Li, Zhipeng Gao, Donglin Su, Zhipeng Su, Yanjiao Fu, Wenbin Xiao, Fuhua Fu, Gaoyang Li, Lvhong Huang, Jiajing Guo, Yang Shan
Anthocyanins (ACNs) are widely used in the culinary, cosmetic, and biomedical industries owing to their potent bioactivities. However, the rapid degradation of ACNs in extreme environments is a major limiting factor for their physicochemical stability and bioactivity. This study reported a facile and environmental-friendly ACN embedding strategy using chondroitin sulfate (CS) and whey protein isolate (WPI) to prepare the CS/WPI@ACN complex. The encapsulation efficiency of CS/WPI@ACN reached up to 84.87 % when the CS-to-WPI mass ratio was 1:5, and the core-to-wall material ratio was 1:3. Molecular docking analysis revealed that the CS/WPI complex harbored a concave chamber, which was conducive for the embedding of small ACN molecules and promoting drug activity. The CS/WPI@ACN complex enabled sustained ACN release in the gastrointestinal tract in vitro. The CS/WPI@ACN complex was stable under ascorbic acid treatment conditions, high temperatures, and a wide range of pH levels. In vitro release data demonstrated that most encapsulated ACNs were released in the small intestine. Furthermore, the antioxidant activity of the CS/WPI@ACN complex was higher than that of free ACN. Therefore, this study proposed a strategy to protect unstable active substances, and laid a foundation for blueberry anthocyanins in the high-value utilization of functional drinks.
{"title":"Facile and green synthesis of nanocarriers from chondroitin sulfate-based and whey protein isolate with improved stability and biocompatibility for anthocyanins protection","authors":"Zixuan Li, Zhipeng Gao, Donglin Su, Zhipeng Su, Yanjiao Fu, Wenbin Xiao, Fuhua Fu, Gaoyang Li, Lvhong Huang, Jiajing Guo, Yang Shan","doi":"10.1016/j.foodchem.2025.143449","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143449","url":null,"abstract":"Anthocyanins (ACNs) are widely used in the culinary, cosmetic, and biomedical industries owing to their potent bioactivities. However, the rapid degradation of ACNs in extreme environments is a major limiting factor for their physicochemical stability and bioactivity. This study reported a facile and environmental-friendly ACN embedding strategy using chondroitin sulfate (CS) and whey protein isolate (WPI) to prepare the CS/WPI@ACN complex. The encapsulation efficiency of CS/WPI@ACN reached up to 84.87 % when the CS-to-WPI mass ratio was 1:5, and the core-to-wall material ratio was 1:3. Molecular docking analysis revealed that the CS/WPI complex harbored a concave chamber, which was conducive for the embedding of small ACN molecules and promoting drug activity. The CS/WPI@ACN complex enabled sustained ACN release in the gastrointestinal tract in vitro. The CS/WPI@ACN complex was stable under ascorbic acid treatment conditions, high temperatures, and a wide range of pH levels. In vitro release data demonstrated that most encapsulated ACNs were released in the small intestine. Furthermore, the antioxidant activity of the CS/WPI@ACN complex was higher than that of free ACN. Therefore, this study proposed a strategy to protect unstable active substances, and laid a foundation for blueberry anthocyanins in the high-value utilization of functional drinks.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"11 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143435225","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 : 2025-02-17DOI: 10.1016/j.foodchem.2025.143330
Shuai Dong, Yifan Zuo, Yongning Wei, Qianfeng Yang, Jingfei Shen, Kun Liu, Chuxuan Huang, Qianying Dai, Jingming Ning, Luqing Li
Aroma quality is a key indicator of the degree of roasting of large-leaf yellow tea (LYT). In this study, a colorimetric sensing array (CSA) composed of tetraphenylporphyrin (TPP) was designed for the rapid quantitative detection of key volatile organic compounds (VOCs) in LYT. First, the responses of the CSA system were compared under three environmental conditions. The response intensity of the TPPs to the VOCs was analysed using density functional theory (DFT). Finally, on the basis of the DFT calculations, a streamlined CSA sensor incorporating a least-squares support vector machine model was designed for the quantitative detection of 2-ethyl-3,5-dimethylpyridazine, 2,5-dimethylpyrazine, benzaldehyde, dihydro-2-methyl-3-furanone, linalool, and trans-β-ionone at levels ranging from 0.005 to 5 ppm. The predictive coefficients and relative predictive deviations of the quantitative model ranged from 0.82 to 0.93 and 1.75 to 2.65, respectively. This study provides a theoretical basis for the construction of CSA and a novel perspective on the monitoring of tea processing and quality.
{"title":"Exploring the colorimetric sensing mechanism of metal porphyrin on the degree of roasting from the perspective of density functional theory","authors":"Shuai Dong, Yifan Zuo, Yongning Wei, Qianfeng Yang, Jingfei Shen, Kun Liu, Chuxuan Huang, Qianying Dai, Jingming Ning, Luqing Li","doi":"10.1016/j.foodchem.2025.143330","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143330","url":null,"abstract":"Aroma quality is a key indicator of the degree of roasting of large-leaf yellow tea (LYT). In this study, a colorimetric sensing array (CSA) composed of tetraphenylporphyrin (TPP) was designed for the rapid quantitative detection of key volatile organic compounds (VOCs) in LYT. First, the responses of the CSA system were compared under three environmental conditions. The response intensity of the TPPs to the VOCs was analysed using density functional theory (DFT). Finally, on the basis of the DFT calculations, a streamlined CSA sensor incorporating a least-squares support vector machine model was designed for the quantitative detection of 2-ethyl-3,5-dimethylpyridazine, 2,5-dimethylpyrazine, benzaldehyde, dihydro-2-methyl-3-furanone, linalool, and trans-<em>β</em>-ionone at levels ranging from 0.005 to 5 ppm. The predictive coefficients and relative predictive deviations of the quantitative model ranged from 0.82 to 0.93 and 1.75 to 2.65, respectively. This study provides a theoretical basis for the construction of CSA and a novel perspective on the monitoring of tea processing and quality.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"80 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143435220","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 : 2025-02-17DOI: 10.1016/j.foodchem.2025.143445
Yuan Wang, Jun Qi, Kexin Li, Qingyong Zhang, Saisai Wang, Guanhua Cai, Huiqi Yan, Shengmei Gai, Dengyong Liu
The aged braised broth (ABB) is crucial in determining the superior quality of braised chicken by enriching meat-derived flavor compounds. However, its effects on antioxidant activity and sensory attributes remain poorly understood. This study examined the impact of ABB on both antioxidant activity and sensory qualities of braised chicken. The chicken meat sample, compared to chicken broth, ABB increased total phenolic and flavonoid contents by 72.79 % and 206.04 %, respectively. Additionally, ABB boosted antioxidant activity and significantly reduced lipid oxidation (from 0.95 to 0.13 mg MDA/kg). ABB also improved moisture distribution, reduced cooking and centrifugal losses, and had minimal effects on color and texture. The flavor profile was analyzed using an electronic nose, GC-IMS, and GC–MS, confirming that ABB enhanced flavor characteristics. Chemometric analysis identified eugenol, estragole, anethole, 1-octen-3-ol, and hexanal as key aroma compounds. These findings highlight the effectiveness of ABB in improving the eating quality of braised chicken.
{"title":"Insight into the aged braised broth on braised chicken: Antioxidant activity, physicochemical properties, and flavor characteristics","authors":"Yuan Wang, Jun Qi, Kexin Li, Qingyong Zhang, Saisai Wang, Guanhua Cai, Huiqi Yan, Shengmei Gai, Dengyong Liu","doi":"10.1016/j.foodchem.2025.143445","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143445","url":null,"abstract":"The aged braised broth (ABB) is crucial in determining the superior quality of braised chicken by enriching meat-derived flavor compounds. However, its effects on antioxidant activity and sensory attributes remain poorly understood. This study examined the impact of ABB on both antioxidant activity and sensory qualities of braised chicken. The chicken meat sample, compared to chicken broth, ABB increased total phenolic and flavonoid contents by 72.79 % and 206.04 %, respectively. Additionally, ABB boosted antioxidant activity and significantly reduced lipid oxidation (from 0.95 to 0.13 mg MDA/kg). ABB also improved moisture distribution, reduced cooking and centrifugal losses, and had minimal effects on color and texture. The flavor profile was analyzed using an electronic nose, GC-IMS, and GC–MS, confirming that ABB enhanced flavor characteristics. Chemometric analysis identified eugenol, estragole, anethole, 1-octen-3-ol, and hexanal as key aroma compounds. These findings highlight the effectiveness of ABB in improving the eating quality of braised chicken.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"7 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143435227","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 : 2025-02-17DOI: 10.1016/j.foodchem.2025.143447
Rafal Typek, Michal P. Dybowski, Andrzej L. Dawidowicz
Most approaches to plants and foodstuffs analysis involve the application of liquid extraction methods for the isolation of their components. The present paper shows and discusses the transformations that CBD may undergo during its high-temperature extraction with methanol, dichloromethane, ethyl acetate and hexane from hemp and CBD containing commercially available functional foods. According to the performed research, CBD can transform not only into cannabinoids, which are hemp metabolites (i.e. Δ8/Δ9-THC, CBN), but also into other previously unknown derivatives, the number and quantity of which depend on the type of the extrahent and the oxygen content in the extraction system. In the case of each solvent used, the CBD transformation degree is strongly affected by the humidity of the extracted hemp. The results presented in this work are important both for hemp analysis, including the research dealing with hemp metabolism, but also for functional food containing CBD.
{"title":"Transformation of Cannabidiol (CBD) during its high-temperature extraction: Studies involving model systems, hemp and functional foods containing CBD","authors":"Rafal Typek, Michal P. Dybowski, Andrzej L. Dawidowicz","doi":"10.1016/j.foodchem.2025.143447","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143447","url":null,"abstract":"Most approaches to plants and foodstuffs analysis involve the application of liquid extraction methods for the isolation of their components. The present paper shows and discusses the transformations that CBD may undergo during its high-temperature extraction with methanol, dichloromethane, ethyl acetate and hexane from hemp and CBD containing commercially available functional foods. According to the performed research, CBD can transform not only into cannabinoids, which are hemp metabolites (i.e. Δ8/Δ9-THC, CBN), but also into other previously unknown derivatives, the number and quantity of which depend on the type of the extrahent and the oxygen content in the extraction system. In the case of each solvent used, the CBD transformation degree is strongly affected by the humidity of the extracted hemp. The results presented in this work are important both for hemp analysis, including the research dealing with hemp metabolism, but also for functional food containing CBD.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"11 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143435231","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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