Pub Date : 2026-02-08DOI: 10.1016/j.foodchem.2026.148355
Dai Lu , Chen Xie , Jialing Liu , Jie Gao , Hanwen Yuan , Xing Tian , Bin Li , Ye Zhang , Wei Wang
This study develops a pattern recognition-integrated dual-channel colorimetric platform for on-site authentication of Chinese wolfberry (goji berry) geographical origins. The system combines two nanomaterial-based sensing mechanisms: (1) gold‑silver core-shell nanoparticles (Au@AgNPs) with chelation-dependent silver deposition, where region-specific Lycium barbarum polysaccharides (LBP) modulate Ag+-induced localized surface plasmon resonance shifts; (2) hollow FeNi Prussian blue nanocages (H-FeNi PBANCGs) that demonstrate peroxidase-mimetic activity, with antioxidant capacity variations altering 3,3′,5,5′-tetramethylbenzidine (TMB) oxidation kinetics. Regional LBP concentration differences trigger distinct dual-channel responses, with Qinghai LBP (93.44 μg/mL, 12 min aqueous extracts) strongly inhibiting Ag+ deposition and nanozyme-catalyzed TMB oxidation. Coupled with Linear Discriminant Analysis and Hierarchical Cluster Analysis, the platform achieves 94.44% classification accuracy for goji berries from five major Chinese provinces, with assay times (18 and 52 min) faster than instrumental analysis. This work integrates dual-channel sensing and pattern recognition for simple, accurate, field-deployable origin identification, supporting goji berry traceability and quality control practically.
{"title":"Pattern recognition-based dual-channel colorimetric platform for on-site and accurate identification of Chinese wolfberry origin","authors":"Dai Lu , Chen Xie , Jialing Liu , Jie Gao , Hanwen Yuan , Xing Tian , Bin Li , Ye Zhang , Wei Wang","doi":"10.1016/j.foodchem.2026.148355","DOIUrl":"10.1016/j.foodchem.2026.148355","url":null,"abstract":"<div><div>This study develops a pattern recognition-integrated dual-channel colorimetric platform for on-site authentication of Chinese wolfberry (goji berry) geographical origins. The system combines two nanomaterial-based sensing mechanisms: (1) gold‑silver core-shell nanoparticles (Au@AgNPs) with chelation-dependent silver deposition, where region-specific <em>Lycium barbarum</em> polysaccharides (LBP) modulate Ag<sup>+</sup>-induced localized surface plasmon resonance shifts; (2) hollow FeNi Prussian blue nanocages (H-FeNi PBANCGs) that demonstrate peroxidase-mimetic activity, with antioxidant capacity variations altering 3,3′,5,5′-tetramethylbenzidine (TMB) oxidation kinetics. Regional LBP concentration differences trigger distinct dual-channel responses, with Qinghai LBP (93.44 μg/mL, 12 min aqueous extracts) strongly inhibiting Ag<sup>+</sup> deposition and nanozyme-catalyzed TMB oxidation. Coupled with Linear Discriminant Analysis and Hierarchical Cluster Analysis, the platform achieves 94.44% classification accuracy for goji berries from five major Chinese provinces, with assay times (18 and 52 min) faster than instrumental analysis. This work integrates dual-channel sensing and pattern recognition for simple, accurate, field-deployable origin identification, supporting goji berry traceability and quality control practically.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148355"},"PeriodicalIF":9.8,"publicationDate":"2026-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146138769","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 inhibitory effects of dietary isothiocyanates (ITCs) on the enzymatic activity of salivary aldehyde dehydrogenase ALDH3A1, a key enzyme involved in the metabolism of odorant aldehydes and abundantly expressed in the oronasal sphere. Using a combination of enzymology, X-ray crystallography and mass spectrometry, we demonstrate that ITCs significantly inhibit ALDH3A1 activity both in vitro and ex vivo in saliva. Our findings reveal that allyl-isothiocyanate forms a covalent adduct with the ALDH3A1 catalytic cysteine residue (Cys243) leading to an irreversible inhibition. This inhibition disrupts the metabolic conversion of aldehydes in saliva, thereby impacting aroma release. GC–MS analysis confirmed that ITC-mediated inhibition of salivary ALDH activity modulates the concentration of odorant metabolites in both liquid and gas phases. These results highlight the significant influence of dietary ITCs on salivary enzymatic activity and potential implications for aroma release and flavor modulation in the oral cavity.
{"title":"Dietary isothiocyanates inhibit the oxidative activity of salivary aldehyde dehydrogenase ALDH3A1 and modulate aroma release","authors":"Valentin Boichot , Jeanne Chaloyard , Karine Gourrat , Jade Moreno , Jean-Michel Saliou , Jean-Marie Heydel , Francis Canon , Fabrice Neiers , Mathieu Schwartz","doi":"10.1016/j.foodchem.2026.148324","DOIUrl":"10.1016/j.foodchem.2026.148324","url":null,"abstract":"<div><div>This study investigates the inhibitory effects of dietary isothiocyanates (ITCs) on the enzymatic activity of salivary aldehyde dehydrogenase ALDH3A1, a key enzyme involved in the metabolism of odorant aldehydes and abundantly expressed in the oronasal sphere. Using a combination of enzymology, X-ray crystallography and mass spectrometry, we demonstrate that ITCs significantly inhibit ALDH3A1 activity both <em>in vitro</em> and <em>ex vivo</em> in saliva. Our findings reveal that allyl-isothiocyanate forms a covalent adduct with the ALDH3A1 catalytic cysteine residue (Cys243) leading to an irreversible inhibition. This inhibition disrupts the metabolic conversion of aldehydes in saliva, thereby impacting aroma release. GC–MS analysis confirmed that ITC-mediated inhibition of salivary ALDH activity modulates the concentration of odorant metabolites in both liquid and gas phases. These results highlight the significant influence of dietary ITCs on salivary enzymatic activity and potential implications for aroma release and flavor modulation in the oral cavity.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148324"},"PeriodicalIF":9.8,"publicationDate":"2026-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146138771","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 : 2026-02-08DOI: 10.1016/j.foodchem.2026.148336
Tong Lin , Ziwei Zhang , Ruolin Shi , Gongjian Fan , Chunyan Xie
Research has demonstrated that solid-state fermentation of foxtail millet with Pleurotus geesteranus can enhance its nutritional value and improve its antioxidant properties. However, studies exploring the changes in metabolites and metabolic pathways during fermentation are lacking. Untargeted metabolomics approaches can be used to reveal alterations in metabolites and metabolic pathways during foxtail millet fermentation. In this study, 584 differential secondary metabolites were identified, including 198 lipids, 111 organic compounds, 105 organic acids, and 45 benzenoids. Among these differential metabolites, 371 were upregulated, and 213 were downregulated. Kyoto Encyclopedia of Genes and Genomes enrichment analysis of the differential pathways revealed that they were primarily enriched in amino acid metabolism, biosynthesis of other secondary metabolites, lipid metabolism, and carbohydrate metabolism, with amino acid metabolism being the most significantly enriched. Taken together, these findings provide a foundation for deeper understanding of the nutritional and bioactive components of fermented foxtail millet.
{"title":"Untargeted metabolomics analysis of foxtail millet fermented with Pleurotus geesteranus: Insights into the nutritional and antioxidant profiles","authors":"Tong Lin , Ziwei Zhang , Ruolin Shi , Gongjian Fan , Chunyan Xie","doi":"10.1016/j.foodchem.2026.148336","DOIUrl":"10.1016/j.foodchem.2026.148336","url":null,"abstract":"<div><div>Research has demonstrated that solid-state fermentation of foxtail millet with <em>Pleurotus geesteranus</em> can enhance its nutritional value and improve its antioxidant properties. However, studies exploring the changes in metabolites and metabolic pathways during fermentation are lacking. Untargeted metabolomics approaches can be used to reveal alterations in metabolites and metabolic pathways during foxtail millet fermentation. In this study, 584 differential secondary metabolites were identified, including 198 lipids, 111 organic compounds, 105 organic acids, and 45 benzenoids. Among these differential metabolites, 371 were upregulated, and 213 were downregulated. Kyoto Encyclopedia of Genes and Genomes enrichment analysis of the differential pathways revealed that they were primarily enriched in amino acid metabolism, biosynthesis of other secondary metabolites, lipid metabolism, and carbohydrate metabolism, with amino acid metabolism being the most significantly enriched. Taken together, these findings provide a foundation for deeper understanding of the nutritional and bioactive components of fermented foxtail millet.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148336"},"PeriodicalIF":9.8,"publicationDate":"2026-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146138773","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 : 2026-02-08DOI: 10.1016/j.foodchem.2026.148362
Dolanchapa Sikdar, Shiladitya Ghosh
Mycotoxin contamination of food and feed is a lingering issue of the global agro-food industries and a matter of severe socio-economic concern. Several methods have been conventionally employed for mycotoxin decontamination but their efficiency remained low and insufficient due to robustness of mycotoxin structures. In this article, use of unconventional technologies like irradiation, ozonation, cold activated plasma, magnetic nanoparticles, high hydrostatic pressure, pulsed electric fields, pulsed light, natural essential oils and phytochemicals in controlling growth of toxigenic fungi and degrading mycotoxins in various foodstuffs have been reviewed. The efficacy of decontamination of different types of major mycotoxins by these novel techniques and the associated safety and limitation factors have been analysed and discussed in detail. Combination of different unconventional techniques and impact of techno-economic-environmental aspects associated with these advanced technologies on their adoption and implementation at large scale to achieve a green and sustainable control of mycotoxins have been highlighted.
{"title":"A comprehensive review of decontamination techniques for mycotoxin control in food: Advancement from conventional to unconventional strategies and the way forward","authors":"Dolanchapa Sikdar, Shiladitya Ghosh","doi":"10.1016/j.foodchem.2026.148362","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148362","url":null,"abstract":"Mycotoxin contamination of food and feed is a lingering issue of the global agro-food industries and a matter of severe socio-economic concern. Several methods have been conventionally employed for mycotoxin decontamination but their efficiency remained low and insufficient due to robustness of mycotoxin structures. In this article, use of unconventional technologies like irradiation, ozonation, cold activated plasma, magnetic nanoparticles, high hydrostatic pressure, pulsed electric fields, pulsed light, natural essential oils and phytochemicals in controlling growth of toxigenic fungi and degrading mycotoxins in various foodstuffs have been reviewed. The efficacy of decontamination of different types of major mycotoxins by these novel techniques and the associated safety and limitation factors have been analysed and discussed in detail. Combination of different unconventional techniques and impact of techno-economic-environmental aspects associated with these advanced technologies on their adoption and implementation at large scale to achieve a green and sustainable control of mycotoxins have been highlighted.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"18 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146138723","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 : 2026-02-07DOI: 10.1016/j.foodchem.2026.148299
Sulaiman Ahmed, Gan Hu, Zahra Batool
{"title":"Advances in protein based microencapsulation: from encapsulation materials to functional applications and future prospects","authors":"Sulaiman Ahmed, Gan Hu, Zahra Batool","doi":"10.1016/j.foodchem.2026.148299","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148299","url":null,"abstract":"","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"90 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146135075","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 : 2026-02-07DOI: 10.1016/j.foodchem.2026.148347
Jan Bedrníček, Kristýna Večeřová, Jan Tříska, Michał Świeca, Eva Petrášková, František Lorenc, Markéta Jarošová, Michal Oravec, Eliška Míková, Jana Klicnarová, Pavel Smetana
Black garlic (BG) is a functional food derived from fresh garlic (FG) that has a significant antioxidant activity (AOA). Little is known about the influence of FG composition on the antioxidant properties of BG. Therefore, we used seven different FG cultivars to produce BG, and monitored changes in basic composition, metabolomic profile and AOA. We found that different cultivars and the ageing process significantly impacted most of the markers. On average, 27 markers were upregulated, 21 downregulated, and 26 remained unchanged or changed to a lesser degree. Correlation study revealed that fructosyl-arginine positively associates with AOA of BG (r = 0.8, p < 0.05 for ABTS). Moreover, fructosyl-arginine in BG correlates with protein content (r = 0.79, p < 0.05). Thus, crude protein content in FG may serve as a practical predictor of the AOA of BG under the tested conditions. This study presents a deeper understanding of tailoring the BG biological potential.
{"title":"Association between fresh garlic composition and black garlic antioxidant capacity","authors":"Jan Bedrníček, Kristýna Večeřová, Jan Tříska, Michał Świeca, Eva Petrášková, František Lorenc, Markéta Jarošová, Michal Oravec, Eliška Míková, Jana Klicnarová, Pavel Smetana","doi":"10.1016/j.foodchem.2026.148347","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148347","url":null,"abstract":"Black garlic (BG) is a functional food derived from fresh garlic (FG) that has a significant antioxidant activity (AOA). Little is known about the influence of FG composition on the antioxidant properties of BG. Therefore, we used seven different FG cultivars to produce BG, and monitored changes in basic composition, metabolomic profile and AOA. We found that different cultivars and the ageing process significantly impacted most of the markers. On average, 27 markers were upregulated, 21 downregulated, and 26 remained unchanged or changed to a lesser degree. Correlation study revealed that fructosyl-arginine positively associates with AOA of BG (<em>r</em> = 0.8, <em>p</em> < 0.05 for ABTS). Moreover, fructosyl-arginine in BG correlates with protein content (<em>r</em> = 0.79, p < 0.05). Thus, crude protein content in FG may serve as a practical predictor of the AOA of BG under the tested conditions. This study presents a deeper understanding of tailoring the BG biological potential.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"16 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146138726","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 : 2026-02-07DOI: 10.1016/j.foodchem.2026.148289
Liang Chen, Jun Liu, Fang Zhou, Yousheng Zhang, Tiantian Zhao, Wenjuan Jiao, Weifeng Liu, Zeyu Chen, Weili Zhou, Lihua Huang, Kun Lan, Yehui Zhang, Haijun Nan
By combining AlphaFold3 with Molecular Dynamics (MD) simulations, we investigated how the intrinsic effect of electric field intensity influences the conformational stability of myofibrillar proteins in Ctenopharyngodon idella during high-voltage electric field (HVEF)-assisted thawing. At 1 kV/cm, myofibrillar proteins exhibited only minor conformational perturbations. In contrast, exposure to a 3 kV/cm electric field was associated with a reduction in intramolecular hydrogen bonds, increased exposure of hydrophobic regions, enhanced protein–water hydrogen bonding, and elevated solvent-accessible surface area. These structural alterations were accompanied by a decrease in α-helix and β-sheet contents to 14.69% and 34.73%, respectively, as well as a red shift of intrinsic fluorescence emission to 338 nm, indicative of a more solvent-exposed protein environment. Collectively, our results demonstrate a strong association between high electric field intensity and myofibrillar protein destabilization during thawing, providing molecular-level insight into protein sensitivity to HVEF and informing the optimization of HVEF-assisted thawing technologies.
{"title":"The effect of high voltage electrostatic field-assisted thawing on the quality of Ctenopharyngodon idella and myofibrillar proteins","authors":"Liang Chen, Jun Liu, Fang Zhou, Yousheng Zhang, Tiantian Zhao, Wenjuan Jiao, Weifeng Liu, Zeyu Chen, Weili Zhou, Lihua Huang, Kun Lan, Yehui Zhang, Haijun Nan","doi":"10.1016/j.foodchem.2026.148289","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148289","url":null,"abstract":"By combining AlphaFold3 with Molecular Dynamics (MD) simulations, we investigated how the intrinsic effect of electric field intensity influences the conformational stability of myofibrillar proteins in <em>Ctenopharyngodon idella</em> during high-voltage electric field (HVEF)-assisted thawing. At 1 kV/cm, myofibrillar proteins exhibited only minor conformational perturbations. In contrast, exposure to a 3 kV/cm electric field was associated with a reduction in intramolecular hydrogen bonds, increased exposure of hydrophobic regions, enhanced protein–water hydrogen bonding, and elevated solvent-accessible surface area. These structural alterations were accompanied by a decrease in <em>α</em>-helix and <em>β</em>-sheet contents to 14.69% and 34.73%, respectively, as well as a red shift of intrinsic fluorescence emission to 338 nm, indicative of a more solvent-exposed protein environment. Collectively, our results demonstrate a strong association between high electric field intensity and myofibrillar protein destabilization during thawing, providing molecular-level insight into protein sensitivity to HVEF and informing the optimization of HVEF-assisted thawing technologies.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"91 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146129447","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 : 2026-02-07DOI: 10.1016/j.foodchem.2026.148348
Zhongyang Ren , Qingqing Li , Min Lin , Yuan Zhao , Linfan Shi , Shuji Liu , Zhiyu Liu , Wuyin Weng
Oleogels as a fat substitute can fulfill consumers' demand for low-fat, nutritious, and diverse food options. The effects of pH and transglutaminase (TGase) on oleogels using high internal-phase Pickering emulsions based on myofibrillar proteins (MPHIPPEs) from large yellow croaker were investigated. The structural stability of the oleogels based on MPHIPPEs was enhanced from pH 7 to 11. Besides, the secondary structure of MPs in oleogels remained stable at pH 7. Oleogels based on MPHIPPEs at above pH 7 exhibited relatively excellent viscoelastic behavior compared to those on the acid condition. Additionally, the oil leakage rate of oleogels was 1.48% at a TGase activity of 25 U/g with the small oil droplets and favorable thixotropy to form a dense gel network structure. These results could provide a new idea for constructing oleogels using MPHIPPEs to develop a substitute for solid fats in the food industry.
{"title":"Stabilization of oleogels using high internal-phase Pickering emulsions stabilized by myofibrillar proteins from large yellow croaker as a template: Effect of pH and transglutaminase","authors":"Zhongyang Ren , Qingqing Li , Min Lin , Yuan Zhao , Linfan Shi , Shuji Liu , Zhiyu Liu , Wuyin Weng","doi":"10.1016/j.foodchem.2026.148348","DOIUrl":"10.1016/j.foodchem.2026.148348","url":null,"abstract":"<div><div>Oleogels as a fat substitute can fulfill consumers' demand for low-fat, nutritious, and diverse food options. The effects of pH and transglutaminase (TGase) on oleogels using high internal-phase Pickering emulsions based on myofibrillar proteins (MPHIPPEs) from large yellow croaker were investigated. The structural stability of the oleogels based on MPHIPPEs was enhanced from pH 7 to 11. Besides, the secondary structure of MPs in oleogels remained stable at pH 7. Oleogels based on MPHIPPEs at above pH 7 exhibited relatively excellent viscoelastic behavior compared to those on the acid condition. Additionally, the oil leakage rate of oleogels was 1.48% at a TGase activity of 25 U/g with the small oil droplets and favorable thixotropy to form a dense gel network structure. These results could provide a new idea for constructing oleogels using MPHIPPEs to develop a substitute for solid fats in the food industry.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148348"},"PeriodicalIF":9.8,"publicationDate":"2026-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146129507","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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