Pub Date : 2025-02-17DOI: 10.1016/j.foodchem.2025.143443
Jiayi Li, Shanguang Guo, Nan Xiao, Minmin Ai
In this paper, the differences in thermal aggregation behavior of egg white protein (EWP) mediated by reactive oxygen species (ROS) at different heat temperatures were investigated. Results showed that an increase in EWP turbidity and the change in particle size during the heating process depended on the interactions after protein peptide chain unfolding. With the increase in heating temperature, the EWP aggregates changed from indeterminate fiber-like structure to regular network structure. The thermal stability results showed an increase in the thermal stability of EWP after oxidation. The formation of thermally induced aggregates was accompanied by a significant increase in the hydrophobicity of the protein surface from 249.93 to 2748.10. Raman spectroscopy indicated that oxidized EWP exposed hydrophobic groups to inhibit aggregation during heating, and EWP demonstrated significant anti-aggregation properties when heated at 72 °C. This study provides certain theoretical support for improving the thermal processing level of egg products.
{"title":"Temperature-orientation changes in ROS-oxidized egg white protein conformation modulate the thermal aggregation behavior","authors":"Jiayi Li, Shanguang Guo, Nan Xiao, Minmin Ai","doi":"10.1016/j.foodchem.2025.143443","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143443","url":null,"abstract":"In this paper, the differences in thermal aggregation behavior of egg white protein (EWP) mediated by reactive oxygen species (ROS) at different heat temperatures were investigated. Results showed that an increase in EWP turbidity and the change in particle size during the heating process depended on the interactions after protein peptide chain unfolding. With the increase in heating temperature, the EWP aggregates changed from indeterminate fiber-like structure to regular network structure. The thermal stability results showed an increase in the thermal stability of EWP after oxidation. The formation of thermally induced aggregates was accompanied by a significant increase in the hydrophobicity of the protein surface from 249.93 to 2748.10. Raman spectroscopy indicated that oxidized EWP exposed hydrophobic groups to inhibit aggregation during heating, and EWP demonstrated significant anti-aggregation properties when heated at 72 °C. This study provides certain theoretical support for improving the thermal processing level of egg products.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"76 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143435224","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.2025.143437
Aroa López-Santamarina, Alejandra Cardelle-Cobas, Alicia del Carmen Mondragón Portocarrero, Alberto Cepeda Sáez, Jose Manuel Miranda
This work investigated the nutritional and mineral composition of three red seaweed species, Palmaria palmata, Porphyra umbilicalis and Chondrus crispus, and an in vitro assay was performed to determinate the effects of the intake of whole red seaweed on gut microbiota, short chain fatty acids production and metabolic pathways.The results obtained showed that 100 g of seaweeds contained essential minerals such as 28–107 % daily needs of Ca, 183–600 % daily needs of Fe and 18–54 % daily needs of Zn, whereas low content were found for Cu and I.Seaweed digestion fermentation showed beneficial effects of gut microbiota, as increases in beneficial species such as Akkermansia muciniphila, and in some seaweed, Bifidobacterium adoslescentis, Bacteroides ovatus or Lactobacillus ruminis. Metabolic pathways did only found little significant differences with respect to inulin fermentation. In view of the results, red seaweed showed prebiotic effects on human gut microbiota.
{"title":"Modulatory effects of red seaweeds (Palmaria palmata, Porphyra umbilicalis and Chondrus crispus) on the human gut microbiota via an in vitro model","authors":"Aroa López-Santamarina, Alejandra Cardelle-Cobas, Alicia del Carmen Mondragón Portocarrero, Alberto Cepeda Sáez, Jose Manuel Miranda","doi":"10.1016/j.foodchem.2025.143437","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143437","url":null,"abstract":"This work investigated the nutritional and mineral composition of three red seaweed species, <em>Palmaria palmata</em>, <em>Porphyra umbilicalis</em> and <em>Chondrus crispus</em>, and an <em>in vitro</em> assay was performed to determinate the effects of the intake of whole red seaweed on gut microbiota, short chain fatty acids production and metabolic pathways.The results obtained showed that 100 g of seaweeds contained essential minerals such as 28–107 % daily needs of Ca, 183–600 % daily needs of Fe and 18–54 % daily needs of Zn, whereas low content were found for Cu and I.Seaweed digestion fermentation showed beneficial effects of gut microbiota, as increases in beneficial species such as <em>Akkermansia muciniphila</em>, and in some seaweed, <em>Bifidobacterium adoslescentis</em>, <em>Bacteroides ovatus</em> or <em>Lactobacillus ruminis</em>. Metabolic pathways did only found little significant differences with respect to inulin fermentation. In view of the results, red seaweed showed prebiotic effects on human gut microbiota.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"97 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143435298","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.2025.143444
Xinhong Zheng , Yanyu Du , Rongbin Zhong , Yujie Zhu , Honghe Jiang , Peng Liang , Feifei Shi
This study aimed to elucidate the effect of extraction solvents on the lipid profiles and volatile compounds in large yellow croaker roe phospholipids (LYPLs) with chloroform/methanol (CM), ethanol/ethanol (EE), and ethanol/hexane (EH). The results demonstrated that CM-extracted LYPLs exhibited the lowest oxidation levels, while EE-extracted LYPLs contained the highest polyunsaturated fatty acids (PUFAs) content. EH extraction was more effective for monounsaturated fatty acids (MUFAs) in LYPLs but was less effective for polar lipids. Across solvents, 410 lipids were identified, with phosphatidylcholine (PC) predominating in all LYPLs groups. The study detected 97 volatiles, with CM-extracted LYPLs showing notably high in pyrazines and benzenes. A total of 65 lipids and 47 volatiles distinguished the three LYPLs groups. Correlation analysis revealed a synergistic effect between PUFAs and lysophosphatidylcholine (LPC), increasing the production of volatile compounds associated with oxidation. These results offered new insights for optimizing future solvent extraction of marine phospholipids.
{"title":"Effect of extraction solvents on the lipid profiles and volatile compounds of fish roe phospholipids","authors":"Xinhong Zheng , Yanyu Du , Rongbin Zhong , Yujie Zhu , Honghe Jiang , Peng Liang , Feifei Shi","doi":"10.1016/j.foodchem.2025.143444","DOIUrl":"10.1016/j.foodchem.2025.143444","url":null,"abstract":"<div><div>This study aimed to elucidate the effect of extraction solvents on the lipid profiles and volatile compounds in large yellow croaker roe phospholipids (LYPLs) with chloroform/methanol (CM), ethanol/ethanol (EE), and ethanol/hexane (EH). The results demonstrated that CM-extracted LYPLs exhibited the lowest oxidation levels, while EE-extracted LYPLs contained the highest polyunsaturated fatty acids (PUFAs) content. EH extraction was more effective for monounsaturated fatty acids (MUFAs) in LYPLs but was less effective for polar lipids. Across solvents, 410 lipids were identified, with phosphatidylcholine (PC) predominating in all LYPLs groups. The study detected 97 volatiles, with CM-extracted LYPLs showing notably high in pyrazines and benzenes. A total of 65 lipids and 47 volatiles distinguished the three LYPLs groups. Correlation analysis revealed a synergistic effect between PUFAs and lysophosphatidylcholine (LPC), increasing the production of volatile compounds associated with oxidation. These results offered new insights for optimizing future solvent extraction of marine phospholipids.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"476 ","pages":"Article 143444"},"PeriodicalIF":8.5,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143435226","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.2025.143454
Sarah Ployon, Lucas Suc, Christine Le Guernevé, Eléonore Augès, Héloïse Mahé, Marion Hervé, Audrey Bloem, Aurélie Roland
Since the 2000's, the development of fresh mushroom off-flavor (FMOff) in wines has been a recurring problem stemming from fungal alteration on grapes. Known mushroom flavors like 1-octen-3-one do not fully explain this defect appearance during winemaking. This study aimed to identify relevant analytical markers in musts and wines to early classify the quality of these oenological matrices. Musts made with grapes naturally affected by grey mold as an apparent alteration and their corresponding wines were analyzed by LC-MS/MS. Two compounds were identified and correlated well with the development of FMOff in wines: 1-hydroxyoctan-3-one and octane-1,3-diol. The latter was identified for the first time in oenological matrices and could be derived from 1-hydroxyoctan-3-one through yeast metabolism. Both markers enabled the formal discrimination of musts with FMOff potential and FMOff wines from control samples. This provides a fast and reliable diagnostic tool for winemakers.
{"title":"“High-throughput LC-MS/MS discrimination of musts and wines contaminated by fresh-mushroom-off flavor on the basis of reliable and easily quantifiable analytical markers: 1-hydroxyoctan-3-one and its derivate octane-1,3-diol”","authors":"Sarah Ployon, Lucas Suc, Christine Le Guernevé, Eléonore Augès, Héloïse Mahé, Marion Hervé, Audrey Bloem, Aurélie Roland","doi":"10.1016/j.foodchem.2025.143454","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143454","url":null,"abstract":"Since the 2000's, the development of fresh mushroom off-flavor (FMOff) in wines has been a recurring problem stemming from fungal alteration on grapes. Known mushroom flavors like 1-octen-3-one do not fully explain this defect appearance during winemaking. This study aimed to identify relevant analytical markers in musts and wines to early classify the quality of these oenological matrices. Musts made with grapes naturally affected by grey mold as an apparent alteration and their corresponding wines were analyzed by LC-MS/MS. Two compounds were identified and correlated well with the development of FMOff in wines: 1-hydroxyoctan-3-one and octane-1,3-diol. The latter was identified for the first time in oenological matrices and could be derived from 1-hydroxyoctan-3-one through yeast metabolism. Both markers enabled the formal discrimination of musts with FMOff potential and FMOff wines from control samples. This provides a fast and reliable diagnostic tool for winemakers.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"64 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143435229","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}
In this study, the effect of calcium ions (Ca2+) on the astringency sensation in green tea infusion was explored using sensory evaluation, in vitro oral soft tribology, and targeted metabolomics. Ca2+ enhanced the astringency intensity (from 2 to 6) and the turbidity (from 10.0 to 83.3), and decreased the particle size (from 1468.0 to 817.65) in cold-brewing tea. Catechins influenced the astringent sensation in the presence of Ca2+ and the content of (−)-Epicatechin, (−)-Epigallocatechin, and (−)-Epigallocatechin gallate (EGCG) solution in green tea infusion after oral processing all reduced. The friction coefficient of hot-brewed tea (μ, 1.6–2.8) was greater than that of cold-brewed tea (μ, 1.0–2.6), and EGCG increased with the enlarged Ca2+ concentrations. Ca2+ increased the astringency mainly through catechins and saliva lubrication. The in vitro soft oral tribology could be usefully explored the enlarged astringency sensation by Ca2+, and applied to the astringency regulation of beverages.
{"title":"Effect and mechanism of calcium ions on the astringency in green tea infusion and epigallocatechin gallate solution: An in vitro oral soft tribology study","authors":"Long-Jie Xu, Qing-Qing Cao, Si-Han Deng, Wen-Jiang Dong, Qian Zou, Yong-Quan Xu, Xing-Hui Li","doi":"10.1016/j.foodchem.2025.143442","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143442","url":null,"abstract":"In this study, the effect of calcium ions (Ca<sup>2+</sup>) on the astringency sensation in green tea infusion was explored using sensory evaluation, <em>in vitro</em> oral soft tribology, and targeted metabolomics. Ca<sup>2+</sup> enhanced the astringency intensity (from 2 to 6) and the turbidity (from 10.0 to 83.3), and decreased the particle size (from 1468.0 to 817.65) in cold-brewing tea. Catechins influenced the astringent sensation in the presence of Ca<sup>2+</sup> and the content of (−)-Epicatechin, (−)-Epigallocatechin, and (−)-Epigallocatechin gallate (EGCG) solution in green tea infusion after oral processing all reduced. The friction coefficient of hot-brewed tea (μ, 1.6–2.8) was greater than that of cold-brewed tea (μ, 1.0–2.6), and EGCG increased with the enlarged Ca<sup>2+</sup> concentrations. Ca<sup>2+</sup> increased the astringency mainly through catechins and saliva lubrication. The <em>in vitro</em> soft oral tribology could be usefully explored the enlarged astringency sensation by Ca<sup>2+</sup>, and applied to the astringency regulation of beverages.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"98 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143427051","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.2025.143338
Chenze Lu , Gongyan Wang , Xiaoxiao Zhang , Zhihui Fang , Xinyuan Wang , Fan Tang , Kang Ning , Min Xu , Jing Wang , Han Jiang , Ran Tao , Pei Xu
Intake of Concanavalin A (Con A), a hazardous lectin protein commonly discovered in legume vegetables, could cause various systemic symptoms including rash, nausea, vomiting, diarrhea, etc. Herein, we present a novel label-free and cost-effective electrochemical Con A aptasensor. [Fe(CN)6]3−/4- ions in testing buffer not only generate redox peaks during electrochemical scan, but also serve as electron acceptor/donor to enhance electron transfer. Anti-Con A aptamer is immobilized on surface of screen printed electrode to capture Con A molecules and form aptamer-protein complex, which hinders electron transfer near electrode surface and causes a decrease in peak current value. The constructed aptasensor displays a low detection limit of 17.88 ng/mL (around 171.92 pM), as well as good specificity against other legume lectins. The practicality of electrochemical sensors was evaluated using real-world samples, demonstrating their ability to rapid detect Con A in crude protein extracts from jack bean seeds. This work provides novel tools for rapid evaluation of Con A content in massive samples, which is required in food safety inspection and safety breeding of legume vegetables.
{"title":"Cost-effective, label-free electrochemical aptasensors for rapid detection of concanavalin A with screen printed electrodes","authors":"Chenze Lu , Gongyan Wang , Xiaoxiao Zhang , Zhihui Fang , Xinyuan Wang , Fan Tang , Kang Ning , Min Xu , Jing Wang , Han Jiang , Ran Tao , Pei Xu","doi":"10.1016/j.foodchem.2025.143338","DOIUrl":"10.1016/j.foodchem.2025.143338","url":null,"abstract":"<div><div>Intake of Concanavalin A (Con A), a hazardous lectin protein commonly discovered in legume vegetables, could cause various systemic symptoms including rash, nausea, vomiting, diarrhea, etc. Herein, we present a novel label-free and cost-effective electrochemical Con A aptasensor. [Fe(CN)<sub>6</sub>]<sup>3−/4-</sup> ions in testing buffer not only generate redox peaks during electrochemical scan, but also serve as electron acceptor/donor to enhance electron transfer. Anti-Con A aptamer is immobilized on surface of screen printed electrode to capture Con A molecules and form aptamer-protein complex, which hinders electron transfer near electrode surface and causes a decrease in peak current value. The constructed aptasensor displays a low detection limit of 17.88 ng/mL (around 171.92 pM), as well as good specificity against other legume lectins. The practicality of electrochemical sensors was evaluated using real-world samples, demonstrating their ability to rapid detect Con A in crude protein extracts from jack bean seeds. This work provides novel tools for rapid evaluation of Con A content in massive samples, which is required in food safety inspection and safety breeding of legume vegetables.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"476 ","pages":"Article 143338"},"PeriodicalIF":8.5,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143435232","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.2025.143451
Haijing Li, Xiufang Xia, Meili Shao
Dynamic changes in the in vitro digestive properties of postmortem mirror carp (Cyprinus carpio L.) at various intervals (0, 4, 24, 72, 120, and 168 h) under refrigerated conditions (4 °C) were evaluated based on protein degradation and oxidative reactions. Results indicated that protein degradation and oxidation intensified over storage time, as evidenced by increases in total viable counts, β-sheet content, and surface hydrophobicity, alongside decreases in α-helix content and fluorescence intensity (p < 0.05). The myofibril fragmentation index and TCA-soluble peptide levels peaked at 72.90 and 6.91 μmol tyrosine/g, respectively, whereas the total sulfhydryl content dropped to 50.25 μmol/g after 168 h postmortem. In vitro simulated gastrointestinal digestion experiments further demonstrated that aging enhanced protein digestibility. This study elucidates the postmortem dynamic patterns of freshwater fish, providing a theoretical basis for quality regulation.
{"title":"Investigation of changes in the in vitro digestive properties of mirror carp (Cyprinus carpio L.) during postmortem storage based on protein degradation and oxidation","authors":"Haijing Li, Xiufang Xia, Meili Shao","doi":"10.1016/j.foodchem.2025.143451","DOIUrl":"10.1016/j.foodchem.2025.143451","url":null,"abstract":"<div><div>Dynamic changes in the <em>in vitro</em> digestive properties of postmortem mirror carp (<em>Cyprinus carpio L.</em>) at various intervals (0, 4, 24, 72, 120, and 168 h) under refrigerated conditions (4 °C) were evaluated based on protein degradation and oxidative reactions. Results indicated that protein degradation and oxidation intensified over storage time, as evidenced by increases in total viable counts, <em>β</em>-sheet content, and surface hydrophobicity, alongside decreases in <em>α</em>-helix content and fluorescence intensity (<em>p</em> < 0.05). The myofibril fragmentation index and TCA-soluble peptide levels peaked at 72.90 and 6.91 μmol tyrosine/g, respectively, whereas the total sulfhydryl content dropped to 50.25 μmol/g after 168 h postmortem. <em>In vitro</em> simulated gastrointestinal digestion experiments further demonstrated that aging enhanced protein digestibility. This study elucidates the postmortem dynamic patterns of freshwater fish, providing a theoretical basis for quality regulation.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"476 ","pages":"Article 143451"},"PeriodicalIF":8.5,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143435228","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.2025.143455
Gonzalo Velazquez, Cristian Felipe Ramirez-Gutierrez, Guadalupe Mendez-Montealvo, Rodrigo Velazquez-Castillo, Luis Fernando Morelos-Medina, Eduardo Morales-Sánchez, Marcela Gaytán-Martínez, Mario E. Rodríguez-García, Brenda Contreras-Jiménez
Starch retrogradation remains as an area of interest due to its technological implications. The long-term structural changes taking place during the retrogradation process of gels from rice, potato, and corn starches were investigated using X-ray diffraction (XRD), rheology, and Fourier transform infrared spectroscopy (FTIR). Rietveld refinement of XRD showed that initial crystalline arrangement of starches transitioned to a combination of hexagonal and monoclinic structure in varying proportions, also the distribution of crystalline and amorphous phases, had a preferential growth depending on the starch source. Final crystallinity values after 28 days in gels were potato (12.38 %) > corn (7.26 %) > rice (1.92 %). All starch gels showed a viscoelastic behavior with a mesh size of the gel network decreasing over time. FTIR showed a close relationship with crystallinity growing. These results enhance the understanding of structural changes in starch gels during retrogradation and help predict their behavior.
{"title":"Effect of long-term retrogradation on the crystallinity, vibrational and rheological properties of potato, corn, and rice starches","authors":"Gonzalo Velazquez, Cristian Felipe Ramirez-Gutierrez, Guadalupe Mendez-Montealvo, Rodrigo Velazquez-Castillo, Luis Fernando Morelos-Medina, Eduardo Morales-Sánchez, Marcela Gaytán-Martínez, Mario E. Rodríguez-García, Brenda Contreras-Jiménez","doi":"10.1016/j.foodchem.2025.143455","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143455","url":null,"abstract":"Starch retrogradation remains as an area of interest due to its technological implications. The long-term structural changes taking place during the retrogradation process of gels from rice, potato, and corn starches were investigated using X-ray diffraction (XRD), rheology, and Fourier transform infrared spectroscopy (FTIR). Rietveld refinement of XRD showed that initial crystalline arrangement of starches transitioned to a combination of hexagonal and monoclinic structure in varying proportions, also the distribution of crystalline and amorphous phases, had a preferential growth depending on the starch source. Final crystallinity values after 28 days in gels were potato (12.38 %) > corn (7.26 %) > rice (1.92 %). All starch gels showed a viscoelastic behavior with a mesh size of the gel network decreasing over time. FTIR showed a close relationship with crystallinity growing. These results enhance the understanding of structural changes in starch gels during retrogradation and help predict their behavior.","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":"143435230","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 : 2025-02-16DOI: 10.1016/j.foodchem.2025.143435
Jiawei Wu, Yufei Xiao, Chuanjin Wang
Dandelion is a well-known wild vegetable and traditional medicine herb widely distributed in nature. Extraction, compositional analysis, in vitro antioxidant and antiproliferative activities of dandelion seed oil (DSO) from dandelion seeds (DS) was investigated in this paper. The extraction rate of DSO was 13.46 % using petroleum ether reflux method. 66 compounds and their relative contents were identified by GC–MS. DSO mainly contains olefins, alkanes, alcohols, ketones and other substances, among which (−)-limonene is the most. When the concentration of DSO was 0.24 mg/mL, the WA (reducing power) value was 1.442. DSO also showed exhibited moderate antioxidant activity in the ABTS assay (IC50 value = 0.08 mg/mL), the DPPH test (IC50 value = 0.33 mg/mL). The IC50 of DSO against HeLa, TE-1 and MCF-7 cancer cells were (328.3 ± 3.3) μg/mL, (212.4 ± 2.1) μg/mL and (283.8 ± 3.2) μg/mL, respectively. DSO showed potent antioxidant and antiproliferative activities and thus can be utilized as natural antioxidants and health care products.
{"title":"Extraction, compositional analysis, in vitro antioxidant and antiproliferative activities of dandelion (Taraxacum officinale) seed oil","authors":"Jiawei Wu, Yufei Xiao, Chuanjin Wang","doi":"10.1016/j.foodchem.2025.143435","DOIUrl":"10.1016/j.foodchem.2025.143435","url":null,"abstract":"<div><div>Dandelion is a well-known wild vegetable and traditional medicine herb widely distributed in nature. Extraction, compositional analysis, in vitro antioxidant and antiproliferative activities of dandelion seed oil (DSO) from dandelion seeds (DS) was investigated in this paper. The extraction rate of DSO was 13.46 % using petroleum ether reflux method. 66 compounds and their relative contents were identified by GC–MS. DSO mainly contains olefins, alkanes, alcohols, ketones and other substances, among which (−)-limonene is the most. When the concentration of DSO was 0.24 mg/mL, the W<sub><em>A</em></sub> (reducing power) value was 1.442. DSO also showed exhibited moderate antioxidant activity in the ABTS assay (IC<sub>50</sub> value = 0.08 mg/mL), the DPPH test (IC<sub>50</sub> value = 0.33 mg/mL). The IC<sub>50</sub> of DSO against HeLa, TE-1 and MCF-7 cancer cells were (328.3 ± 3.3) μg/mL, (212.4 ± 2.1) μg/mL and (283.8 ± 3.2) μg/mL, respectively. DSO showed potent antioxidant and antiproliferative activities and thus can be utilized as natural antioxidants and health care products.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"476 ","pages":"Article 143435"},"PeriodicalIF":8.5,"publicationDate":"2025-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143427053","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 : 2025-02-16DOI: 10.1016/j.foodchem.2025.143428
Peiyi Zhu , Yanming Ren , Changqing Wei , Jingjing Luo , Dan Wu , Xingqian Ye , Natthawuddhi Donlao , Jinhu Tian
Sea buckthorn is a fruit rich in many bioactive compounds and shows the benefits of antioxidant, anti-inflammatory, anti-obesity, hepatoprotective, anti-tumor, and immunomodulatory properties, etc. The main bioactive compounds extracted and characterized in sea buckthorn are polyphenols, carotenoids, and functional lipids, which could provide health benefits by scavenging free radicals, regulating enzyme activities, and modulating signaling pathways, etc. Although there are many studies focused on the values of sea buckthorn, a comprehensive review on its chemical composition, functional mechanism and food application are still lacking. Thus, this paper aims to review the bioactive compounds in sea buckthorn, their underlying mechanisms for health benefits, as well as the applications in health food development. Particularly, the potential value of sea buckthorn and the novel technologies applied in previous studies are also discussed to improve its use for human health.
{"title":"Compounds from sea buckthorn and their application in food: A review","authors":"Peiyi Zhu , Yanming Ren , Changqing Wei , Jingjing Luo , Dan Wu , Xingqian Ye , Natthawuddhi Donlao , Jinhu Tian","doi":"10.1016/j.foodchem.2025.143428","DOIUrl":"10.1016/j.foodchem.2025.143428","url":null,"abstract":"<div><div>Sea buckthorn is a fruit rich in many bioactive compounds and shows the benefits of antioxidant, anti-inflammatory, anti-obesity, hepatoprotective, anti-tumor, and immunomodulatory properties, etc. The main bioactive compounds extracted and characterized in sea buckthorn are polyphenols, carotenoids, and functional lipids, which could provide health benefits by scavenging free radicals, regulating enzyme activities, and modulating signaling pathways, etc. Although there are many studies focused on the values of sea buckthorn, a comprehensive review on its chemical composition, functional mechanism and food application are still lacking. Thus, this paper aims to review the bioactive compounds in sea buckthorn, their underlying mechanisms for health benefits, as well as the applications in health food development. Particularly, the potential value of sea buckthorn and the novel technologies applied in previous studies are also discussed to improve its use for human health.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"476 ","pages":"Article 143428"},"PeriodicalIF":8.5,"publicationDate":"2025-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143417929","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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