Food Chemistry最新文献

英文中文

Evaluation of iron supplementation effects of whey protein peptide-ferrous chelate: enhancing bioavailability and antioxidant capacity, promoting gut microbiota balance 乳清蛋白肽-螯合铁的补铁效果评价：提高生物利用度和抗氧化能力，促进肠道菌群平衡

IF 8.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-05 DOI: 10.1016/j.foodchem.2026.148248

Yanan Xu, Yumei Wu, Haiyue Zhang, Zezhen Ma, Guangqing Mu, Fang Qian

To evaluate the effects of whey protein peptide-ferrous chelate (WPP-Fe) on iron deficiency anemia (IDA), this study investigated its influence on iron metabolism, oxidative stress, and gut microbiota in IDA mice. The results showed that medium-dose WPP-Fe (2.0 mg Fe/kg BW) exhibited superior efficacy compared with ferrous chloride (FeCl₂) and ferrous gluconate (Fe-gluc). WPP-Fe significantly increased hemoglobin levels (156.35 ± 3.75 g/L) and iron bioavailability (331.9 ± 43.88%), while alleviating oxidative stress through regulation of inflammatory cytokines and enhancement of antioxidant capacity. Notably, gut microbiota analysis further revealed that WPP-Fe increased the Firmicutes-to-Bacteroidetes ratio and enriched Ileibacterium, a genus positively associated with hemoglobin levels, indicating a potential link between iron supplementation and gut microbial regulation. In summary, WPP-Fe exerts synergistic effects to enhance iron supplementation and alleviate IDA-related disturbances, supporting its potential as a novel functional iron source for nutritional and functional food applications.

为了评价乳清蛋白肽-铁螯合物（WPP-Fe）对缺铁性贫血（IDA）小鼠铁代谢、氧化应激和肠道菌群的影响。结果表明，与氯化亚铁（FeCl₂）和葡萄糖酸亚铁（Fe-gluc）相比，中剂量WPP-Fe（2.0 mg Fe/kg BW）的效果更好。WPP-Fe显著提高血红蛋白水平（156.35 ± 3.75 g/L）和铁的生物利用度（331.9 ± 43.88%），同时通过调节炎症因子和增强抗氧化能力来缓解氧化应激。值得注意的是，肠道微生物群分析进一步显示，WPP-Fe增加了厚壁菌与拟杆菌的比例，并丰富了回肠杆菌，这是一种与血红蛋白水平呈正相关的属，表明铁补充与肠道微生物调节之间存在潜在联系。综上所述，WPP-Fe具有增强补铁和减轻ida相关干扰的协同效应，支持其作为营养和功能食品应用的新型功能性铁源的潜力。

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引用次数: 0

Comprehensive assessment of hydrolyzed pig hoof keratin (HPHK) as a potential food ingredient: Stability, techno-functional properties, in vitro, and in silico bioactivities 水解猪蹄角蛋白（HPHK）作为潜在食品原料的综合评价：稳定性、技术功能特性、体外和硅生物活性

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-05 DOI: 10.1016/j.foodchem.2026.148312

Ruican Wang , Ying Zhang , Haoxin Cui , Wenhui Fu , Dongfei Tan , Qisijing Liu , Xuemeng Ji , Liye Zhu , Shuo Wang

Keratin-rich pig hoof waste remains underutilized due to poor solubility and limited bioavailability. This study aimed to evaluate structural, functional, and bioactive properties of hydrolyzed pig hoof keratin (HPHK) obtained via commercial protease hydrolysis of native keratin (PHK). PHK and HPHK were compared for amino acid profile, molecular weight (SDS-PAGE, SEC), thermal stability (TGA), and structure (FTIR), with further assessment of functionalities and bioactivities. Hydrolysis reduced β-sheet content and molecular weight (∼13

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3.1 kDa), improving solubility and digestibility. HPHK exhibited excellent oil-holding (>4 g/g) and foaming (>200%) capacities but poor emulsification. Antioxidant (IC₅₀ ∼ 1 mg/mL) and ACE-inhibitory (IC₅₀ ∼ 8 mg/mL) activities were confirmed by in vitro and in silico analyses. Acid, heat, and simulated digestion contributed to reduced bioactivity. These findings highlight HPHK's potential as a functional and bioactive ingredient and underscores the need to optimize hydrolysis condition for desired functionalities and bioactivity.

由于溶解度差和生物利用度有限，富含角蛋白的猪蹄废物仍未得到充分利用。本研究旨在评价水解猪蹄角蛋白（HPHK）的结构、功能和生物活性。水解猪蹄角蛋白是由天然角蛋白（PHK）的商业蛋白酶水解得到的。比较了PHK和HPHK的氨基酸谱、分子量（SDS-PAGE、SEC）、热稳定性（TGA）和结构（FTIR），并进一步评估了它们的功能和生物活性。水解降低了β片含量和分子量（~13→→3.1 kDa），提高了溶解度和消化率。HPHK具有良好的持油能力（>4 g/g）和起泡能力（>200%），但乳化性差。体外和体内分析证实其抗氧化活性（IC50 ~ 1 mg/mL）和ace抑制活性（IC50 ~ 8 mg/mL）。酸、热和模拟消化有助于降低生物活性。这些发现突出了HPHK作为功能性和生物活性成分的潜力，并强调了优化水解条件以获得所需功能和生物活性的必要性。

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引用次数: 0

Eucommia ulmoides leaf as an alternative substrate for kombucha fermentation: the role of microbial communities in dynamics and metabolic profile. 杜仲叶作为康普茶发酵的替代底物：微生物群落在动力学和代谢剖面中的作用。

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-05 DOI: 10.1016/j.foodchem.2026.148266

Linfeng Wang, Erfeng Wang, Weipeng Wang, Wei Zhang, Yifan Ge, Xiaokang Cao, Hong Sabrina Tian, Xingke Li, Xianfeng Zhu

Eucommia ulmoides leaf (EUL) was introduced as a novel fermentation substrate to replace traditional tea in kombucha. High-performance liquid chromatography, untargeted metabolomics, and high-throughput sequencing were applied to understand the potential relationships during fermentation. EUL kombucha exhibited slower sugar consumption rate and superior in vitro antioxidant activity compared with traditional kombucha. Total polyphenols, geniposidic acid, pinoresinol diglucoside, and rutin demonstrated an increasing trend, whereas total flavonoids and chlorogenic acid contents considerably decreased. Metabolite profiling revealed 211 positive and 165 negative ion components in samples fermented for 0, 4, and 8 days. Komagataeibacter and Gluconobacter were the dominant bacterial genera while Hanseniaspora, Dekkera, and Kregervanrija dominated the yeast community. The dominant microbial genera could have regulated nucleotide metabolism, pentose and glucuronic acid-related conversions, ascorbic acid and aldehyde metabolism, and flavonoid biosynthesis, leading to changes in the expression of differential metabolites of EUL kombucha. The findings support innovation in kombucha development.

介绍了杜仲叶（EUL）作为一种新的发酵底物来替代传统的康普茶。应用高效液相色谱、非靶向代谢组学和高通量测序来了解发酵过程中的潜在关系。与传统康普茶相比，EUL康普茶具有较低的糖消耗速率和较强的体外抗氧化活性。总多酚、京尼平苷酸、松脂醇二糖苷和芦丁含量呈上升趋势，总黄酮和绿原酸含量明显下降。在发酵0、4和8天的样品中，代谢产物谱显示出211个阳性离子和165个负离子成分。Komagataeibacter和Gluconobacter是优势菌属，而Hanseniaspora、Dekkera和Kregervanrija是优势菌属。优势菌属可能调控核苷酸代谢、戊糖和葡萄糖醛酸相关转化、抗坏血酸和醛代谢以及类黄酮生物合成，导致EUL康普茶差异代谢物表达的变化。这些发现支持了康普茶开发的创新。

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引用次数: 0

Changes in composition and flavor of non-centrifugal sugar after traditional Pan and vacuum evaporation processes. 传统蒸煮和真空蒸煮工艺对非离心糖成分和风味的影响。

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-05 DOI: 10.1016/j.foodchem.2026.148250

Qiuxiao Li, Zelong Wang, Haoyang Gu, Jian Ying, Shuna Zhao

This study elucidates the thermodynamic-driven flavor transformation mechanisms in non-centrifugal sugar processed via Traditional Pan (TP) and Vacuum Evaporation (VE) systems. Dynamic analysis revealed that 73 volatiles were detected in two processing systems: VE's sealed heating process concentrates pyrazine/aldehyde compounds (such as 2-ethyl-3-methylpyrazine), imparting caramel/nutty flavors; whereas TP's shorter heating duration preserves heat-sensitive furan compounds (such as furfural), yielding fresh/fruity aromas - a conclusion validated by sensory testing. Eight characteristic biomarkers were identified through orthogonal partial least squares discriminant analysis (Orthogonal PLS-DA, OPLS-DA), enabling process differentiation. From the nutritional perspective, more minerals (Ca, Zn) are retained in VE group, while higher vitamin B₃ are remained in TP group. However, the content of acrylamide exhibited strong positive correlations with pyrazines/furanones, revealing the Maillard reaction's dual role in flavor enhancement and safety risks. These findings propose a synergistic "flavor-nutrition-safety" control strategy for process optimization, supporting brown sugar industry advancement.

本研究阐明了传统蒸锅（TP）和真空蒸发（VE）两种系统加工非离心糖的热力学驱动风味转化机理。动态分析显示，在两种加工系统中检测到73种挥发物：VE的密封加热过程浓缩了吡嗪/醛化合物（如2-乙基-3-甲基吡嗪），赋予焦糖/坚果味；而TP较短的加热时间保留了热敏感的呋喃化合物（如糠醛），产生新鲜/水果的香味——这一结论得到了感官测试的验证。通过正交偏最小二乘判别分析（orthogonal PLS-DA, OPLS-DA）鉴定出8个特征生物标志物，实现了工艺区分。从营养角度看，VE组保留了较多的矿物质（Ca、Zn）， TP组保留了较多的维生素B3。丙烯酰胺含量与吡嗪类/呋喃酮类呈显著正相关，说明美拉德反应具有增强风味和安全风险的双重作用。这些发现为工艺优化提出了一种“风味-营养-安全”协同控制策略，支持红糖行业的发展。

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引用次数: 0

Modifying pea protein via dynamic high-pressure microfluidization and polyphenol/polysaccharide incorporation to stabilize high internal phase Pickering emulsions for 3D printing 通过动态高压微流化和多酚/多糖掺入对豌豆蛋白进行改性，以稳定用于3D打印的高内相Pickering乳剂

IF 8.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-05 DOI: 10.1016/j.foodchem.2026.148234

Leichao Dong, Guihua Sheng, Yajie Li, Tingting Guo, Yidan Ni, Haimei Bai, Qinshuo Han, Quancheng Zhou

In this study, pea protein was modified by dynamic high-pressure microfluidization combined with chlorogenic acid and cellulose nanofiber incorporation to synthesize three ternary complexes for stabilizing 3D-printed high-internal-phase Pickering emulsions. DCC12 (pea protein:cellulose nanofiber:chlorogenic acid mass ratio = 1000:20:3) showed the smallest D50 size (4.7 ± 0.2 μm). Cellulose nanofibers maintain the zeta potential of DCC12 at −13.1 ± 0.2 mV; in their absence the zeta potential is reduced to −6.4 ± 0.2 mV. Besides, DCC12 showed good wettability (51.8 ± 1.6°), the highest free sulfhydryl content (1.9 ± 0.1 μmol/g), and the highest antioxidant capacity increase compared with the raw protein (DPPH/ABTS radical scavenging activity: 202.24%/66.16%). The DCC12-based gels exhibited outstanding thermal and centrifugal stabilities owing to interface layer enhancement by polyphenols. Therefore, DCC12 could be used to build gels with dense and stable networks and rheological and textural properties suggesting printability. These findings provide a strategy for the application of pea proteins in novel 3D-printed foods.

本研究采用动态高压微流化技术，结合绿原酸和纤维素纳米纤维对豌豆蛋白进行改性，合成了三种三元配合物，用于稳定3d打印的高内相皮克林乳液。DCC12（豌豆蛋白：纤维素纳米纤维：绿原酸质量比 = 1000:20:3）的D50粒径最小（4.7 ± 0.2 μm）。纤维素纳米纤维将DCC12的zeta电位维持在−13.1 ± 0.2 mV；在没有它们的情况下，zeta电位降至−6.4 ± 0.2 mV。DCC12具有较好的润湿性（51.8 ± 1.6°）、最高的游离巯基含量（1.9 ± 0.1 μmol/g）和最高的抗氧化能力（DPPH/ABTS自由基清除能力：202.24%/66.16%）。由于多酚增强了界面层，dcc12基凝胶表现出优异的热稳定性和离心稳定性。因此，DCC12可用于构建具有致密和稳定网络的凝胶，并且具有流变学和纹理性能，表明可打印性。这些发现为豌豆蛋白在新型3d打印食品中的应用提供了一种策略。

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引用次数: 0

Unraveling the synergy of wheat-based probiotic- fermented modified dietary Fibers, resistant starch, and gluten in constructing high-quality, low Glycemic index noodles 以小麦为基础的益生菌发酵改性膳食纤维，抗性淀粉和面筋在构建高品质，低血糖指数面条中的协同作用

IF 8.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-05 DOI: 10.1016/j.foodchem.2026.148294

Ai-Mei Liao, Xiao-ge Liu, Qiao-Qiao Lai, Jia-qi Wang, Kiran Thakur, Long Pan, Yin-Chen Hou, Na Liu, Xian-ming Liu, Zhao-Jun Wei

This study aimed to develop low glycemic index (GI) noodles by incorporating probiotic-fermented modified wheat bran dietary fiber (DF), resistant starch (RS), and gluten (G), further investigate their collaborative effects on construction, molecular network, physicochemical, functional properties, and digestion of noodles in vitro and in vivo. Results indicated that optimized formula (10% DF/20% RS/10%G) significantly reduced GI by 44.2% (p < 0.05), from 88.14 (only wheat flour, WF control) to 49.19 through ternary cooperation mechanism: DF enhanced glucose capture, RS formed crystalline domains and repaired gluten network, while G reinforced the matrix via disulfide crosslinking. Compared to WF control, the novel formulation increased maximum tensile strength by 63.64% and reduced glucose AUC in vivo by 6.1%.Threshold analysis established compositional limits (DF ≤ 10%, G ≤ 10%) to prevent structural disruption. This work provides combined action of DF, RS, and G, suggesting the strategy for functional low - GI staple development.

本研究旨在通过添加益生菌发酵改性麦麸膳食纤维（DF）、抗性淀粉（RS）和谷蛋白(G)来开发低血糖指数（GI）面条，并进一步研究它们在面条的体外和体内结构、分子网络、理化、功能特性和消化方面的协同作用。结果表明，优化后的配方（10% DF/20% RS/10%G）通过三元协同机制显著降低GI值44.2% (p <； 0.05)，GI值从88.14（仅小麦粉，WF对照）降至49.19，DF增强葡萄糖捕获，RS形成晶体结构域并修复面筋网络，G通过二硫交联增强基质。与WF对照相比，新配方的最大抗拉强度提高了63.64%，体内葡萄糖AUC降低了6.1%。阈值分析建立了成分限值（DF ≤ 10%,G ≤ 10%）以防止结构破坏。这项工作提供了DF， RS和G的联合作用，提出了功能性低GI短纤维的发展策略。

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引用次数: 0

Transforming food authenticity testing by the exploitation of a machine learning – Data fusion approach: a tea case study 利用机器学习-数据融合方法转变食品真实性测试：茶叶案例研究

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-05 DOI: 10.1016/j.foodchem.2026.148302

Yicong Li , Natasha Logan , Awanwee Petchkongkaew , Yunhe Hong , Xiaotong Liu , Nicholas Birse , Simon Haughey , Terry F. McGrath , Di Wu , Christopher T. Elliott

The growing vulnerability of the global food supply chain highlights the need for rapid, accurate, and non-destructive authenticity testing. In this study, we developed and validated a workflow integrating Fourier-transform infrared, near-infrared, and X-ray fluorescence spectroscopy with machine learning–based data fusion for black tea authentication. A total of 532 authentic Assam, Darjeeling, Ceylon, and Keemun samples were analysed using five supervised models. A series of information-level, feature-level, and decision-level fusion strategies were developed and compared, with decision-level fusion achieving 100% F1 scores across calibration, validation, and test sets, outperforming individual and other fused methods. The workflow was further applied to 89 commercial teas, identifying a 6.74% non-compliance rate, all from online platforms. This approach eliminates the need for expensive mass spectrometry or stable isotope–based instrumentation and is well suited for accurate, cost-effective food authenticity testing in non-specialist laboratories, particularly in developing countries.

全球食品供应链日益增长的脆弱性凸显了对快速、准确和非破坏性真实性检测的需求。在这项研究中，我们开发并验证了一种将傅里叶变换红外、近红外和x射线荧光光谱与基于机器学习的数据融合相结合的工作流程，用于红茶认证。使用五种监督模型分析了532个阿萨姆邦、大吉岭、锡兰和基蒙的正宗样本。开发并比较了一系列信息级、特征级和决策级融合策略，决策级融合在校准、验证和测试集上获得100%的F1分数，优于个体和其他融合方法。该工作流程进一步应用于89种商业茶叶，确定了6.74%的不合规率，全部来自在线平台。这种方法消除了昂贵的质谱法或稳定同位素仪器的需要，非常适合在非专业实验室，特别是在发展中国家进行准确、具有成本效益的食品真实性检测。

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引用次数: 0

Bioaccessibility of phenolics and anti-inflammatory effects during in vitro simulated digestion of enzymatically broken bee-collected pollen 体外模拟酶破蜂花粉消化过程中酚类物质的生物可及性和抗炎作用

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-04 DOI: 10.1016/j.foodchem.2026.148318

Keju Li , Jiaqi Zhao , Ruowen Wang , Jingze Cao , Qiuning Wang , Quanquan Liu , Wenjie Yu , Xiali Guo , Jinwang Li , Fangjian Ning , Liping Luo

Bee-collected pollen (BCP) is a nearly complete food, but its hard wall limits the release of chemical compounds. We previously found that ultrasonication-assisted treatment of rape BCP with cellulase, pectinase, and Protamex™ protease (U-3ER) can effectively broke the pollen wall. However, the digestion of chemical compounds from wall-broken pollen remains unclear. This study evaluated the morphology, chemical composition, and anti-inflammatory effects of U-3ER. The results showed that the digested U-3ER was in the form of fragments with a particle size of 5.20 ± 0.65 μm. The bioaccessibility of phenolics and flavonoids reached 118.0% and 136.4%, respectively. Furthermore, 200 μg/mL of digested U-3ER significantly inhibited NO production and reduced TNF-α and IL-1β secretion, thus alleviating the inflammatory response. In conclusion, simulated digestion enhances the bioaccessibility of chemical compounds in U-3ER. These findings provide an important foundation for developing high-value-added pollen products.

蜜蜂采集的花粉（BCP）几乎是一种完整的食物，但其坚硬的花粉壁限制了化学化合物的释放。我们之前发现，纤维素酶、果胶酶和Protamex™蛋白酶（U-3ER）在超声辅助下处理油菜BCP可以有效地破坏花粉壁。然而，从破壁花粉中吸收化合物的过程尚不清楚。本研究评价了U-3ER的形态、化学成分和抗炎作用。结果表明：U-3ER以碎片形式存在，粒径为5.20±0.65 μm；酚类和黄酮类的生物可及度分别为118.0%和136.4%。200 μg/mL U-3ER可显著抑制NO的产生，降低TNF-α和IL-1β的分泌，从而减轻炎症反应。综上所述，模拟消化提高了化合物在U-3ER中的生物可及性。这些发现为开发高附加值花粉产品提供了重要依据。

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引用次数: 0

Seven neonicotinoids and twenty-two metabolites in seven food matrices by optimized QuEChERS-HPLC-MS/MS and dietary risk assessment 7种食物基质中7种新烟碱类和22种代谢物的优化QuEChERS-HPLC-MS/MS及膳食风险评估

IF 8.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-04 DOI: 10.1016/j.foodchem.2026.148256

Zhenzhen Zhou, Xueyan Zhao, Junfeng Lu, Chengkui Qiao, Caixia Wang, Tao Pang, Linlin Guo, Jun Li, Rongli Pang, Hanzhong Xie, Fajun Tian

引用次数: 0

Influence of plant age and sunlight exposure on the volatile profile and metabolomic pathways of Ilex guayusa leaves used in the traditional Amazonian beverage 植物年龄和阳光照射对传统亚马逊饮料中使用的愈青叶挥发性特征和代谢组学途径的影响

IF 8.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-04 DOI: 10.1016/j.foodchem.2026.148238

Jefferson V. Pastuña-Fasso, Melanie Ochoa-Ocampo, Thomas Garzón, Edison Gonzales, Nina Espinosa de los Monteros-Silva, Zulay Niño-Ruíz, Karel Dieguez-Santana, Noroska G.S. Mogollón

引用次数: 0

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