Pub Date : 2025-03-01DOI: 10.1016/j.foodchem.2025.143655
Berta Torres-Cobos, Luana Bontempo, Alberto Roncone, Beatriz Quintanilla-Casas, Maurizio Servili, Francesc Guardiola, Stefania Vichi, Alba Tres
This study presents a pioneering comparison of target stable isotope ratios analysis and sesquiterpene (SH) fingerprinting for authenticating virgin olive oil (VOO) geographical origin. Both methods were selected for being among the most promising targeted and untargeted approaches, respectively. These methods were applied to the same sample set of nearly 400 VOO samples, covering diverse harvest years, cultivars and producers. PLS-DA classification models were developed to differentiate between Italian and non-Italian VOOs, as well as VOOs from three closely located Italian regions. Isotopic models based on bulk δ13C, δ18O and δ2H achieved over 75 % classification accuracy in distinguishing Italian from non-Italian VOOs, while SH fingerprinting outperformed with over 90 % accuracy and greater sensitivity to regional differences, as assessed in external validation. This systematic comparison provides insights into the strengths and weaknesses of each method, and the results will guide future research to enhance their reliability in VOO geographical authentication.
{"title":"Ground-breaking comparison of target stable isotope ratios vs. emerging sesquiterpene fingerprinting for authenticating virgin olive oil origin","authors":"Berta Torres-Cobos, Luana Bontempo, Alberto Roncone, Beatriz Quintanilla-Casas, Maurizio Servili, Francesc Guardiola, Stefania Vichi, Alba Tres","doi":"10.1016/j.foodchem.2025.143655","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143655","url":null,"abstract":"This study presents a pioneering comparison of target stable isotope ratios analysis and sesquiterpene (SH) fingerprinting for authenticating virgin olive oil (VOO) geographical origin. Both methods were selected for being among the most promising targeted and untargeted approaches, respectively. These methods were applied to the same sample set of nearly 400 VOO samples, covering diverse harvest years, cultivars and producers. PLS-DA classification models were developed to differentiate between Italian and non-Italian VOOs, as well as VOOs from three closely located Italian regions. Isotopic models based on bulk δ<sup>13</sup>C, δ<sup>18</sup>O and δ<sup>2</sup>H achieved over 75 % classification accuracy in distinguishing Italian from non-Italian VOOs, while SH fingerprinting outperformed with over 90 % accuracy and greater sensitivity to regional differences, as assessed in external validation. This systematic comparison provides insights into the strengths and weaknesses of each method, and the results will guide future research to enhance their reliability in VOO geographical authentication.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"28 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143528251","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}
A modified intermittent sun-drying process was conducted to investigate the mechanism and chemical composition of bloom formation on dried squid (Illex argentinus). The bloom layer on the squid surface consisted of free amino acids and fat. Fat and free amino acid components were extracted and analyzed using SEM-EDX, FT-IR, GC, and HPLC. Nitrogenous and fatty acid-containing crystals in the bloom were characterized. The nitrogenous fraction primarily contained taurine (866 ± 177 mg/g dry weight), glycine (82 ± 7 mg/g DW), alanine (381 ± 56 mg/g DW), and glutamic acid (178 ± 26 mg/g DW), whereas the fat fraction was rich in palmitic acid (29 %), eicosapentaenoic acid (16 %), and docosahexaenoic acid (41 %). Tempering treatments at night facilitated water redistribution and the migration of amino acids and fat to the surface. The dried squid was stored in a desiccator at 30 ± 3 °C with a saturated NaCl solution to maintain 75 % humidity. After 10 days, surface blooming occurred, enhancing the distinctive organoleptic properties of sun-dried squid.
{"title":"Characterization of bloom formation on open sun-dried squid (Illex argentinus): A chemical composition perspective","authors":"Fu-Yuan Ma , Pratik Nayi , Tzou-Chi Huang , Ho-Hsien Chen","doi":"10.1016/j.foodchem.2025.143647","DOIUrl":"10.1016/j.foodchem.2025.143647","url":null,"abstract":"<div><div>A modified intermittent sun-drying process was conducted to investigate the mechanism and chemical composition of bloom formation on dried squid (<em>Illex argentinus</em>). The bloom layer on the squid surface consisted of free amino acids and fat. Fat and free amino acid components were extracted and analyzed using SEM-EDX, FT-IR, GC, and HPLC. Nitrogenous and fatty acid-containing crystals in the bloom were characterized. The nitrogenous fraction primarily contained taurine (866 ± 177 mg/g dry weight), glycine (82 ± 7 mg/g DW), alanine (381 ± 56 mg/g DW), and glutamic acid (178 ± 26 mg/g DW), whereas the fat fraction was rich in palmitic acid (29 %), eicosapentaenoic acid (16 %), and docosahexaenoic acid (41 %). Tempering treatments at night facilitated water redistribution and the migration of amino acids and fat to the surface. The dried squid was stored in a desiccator at 30 ± 3 °C with a saturated NaCl solution to maintain 75 % humidity. After 10 days, surface blooming occurred, enhancing the distinctive organoleptic properties of sun-dried squid.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"478 ","pages":"Article 143647"},"PeriodicalIF":8.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143526244","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 : 2025-03-01DOI: 10.1016/j.foodchem.2025.143674
Aleksandra Kruk , Dominik Popowski , Paulina Średnicka , Marek Ł. Roszko , Sebastian Granica , Jakub P. Piwowarski
Tormentil rhizome was used for centuries in traditional medicine to treat gastrointestinal disorders. Its anti-inflammatory, antioxidant, and antibacterial properties, and unique taste, suggest its potential as a food additive for functional foods. The research aimed to determine gut metabolites of the extract, their impact on microbiota biodiversity, and interactions between them. Gut metabolites were obtained by ex vivo incubation of extract with fecal samples. Among the compounds, only catechin and its oligomers were metabolized by gut microbiota. Triterpenes remained unchanged, while ellagic acid derivatives were undetected in metabolized and unmetabolized forms. The extract also promoted bacteria growth from the Ruminococcaceae family (producers of short-chain fatty acids) and other families, increasing microbiota biodiversity. A mutual interaction occurred between Ruminococcaceae and metabolites, with bacteria influencing metabolite production and metabolites enhancing bacterial growth. The selective metabolism of tormentil rhizome and its interaction with gut microbiota may offer new strategies to improve gut health.
{"title":"Selective metabolism of tormentil rhizome constituents by human gut microbiota and its impact on biodiversity ex vivo","authors":"Aleksandra Kruk , Dominik Popowski , Paulina Średnicka , Marek Ł. Roszko , Sebastian Granica , Jakub P. Piwowarski","doi":"10.1016/j.foodchem.2025.143674","DOIUrl":"10.1016/j.foodchem.2025.143674","url":null,"abstract":"<div><div>Tormentil rhizome was used for centuries in traditional medicine to treat gastrointestinal disorders. Its anti-inflammatory, antioxidant, and antibacterial properties, and unique taste, suggest its potential as a food additive for functional foods. The research aimed to determine gut metabolites of the extract, their impact on microbiota biodiversity, and interactions between them. Gut metabolites were obtained by <em>ex vivo</em> incubation of extract with fecal samples. Among the compounds, only catechin and its oligomers were metabolized by gut microbiota. Triterpenes remained unchanged, while ellagic acid derivatives were undetected in metabolized and unmetabolized forms. The extract also promoted bacteria growth from the <em>Ruminococcaceae</em> family (producers of short-chain fatty acids) and other families, increasing microbiota biodiversity. A mutual interaction occurred between <em>Ruminococcaceae</em> and metabolites, with bacteria influencing metabolite production and metabolites enhancing bacterial growth. The selective metabolism of tormentil rhizome and its interaction with gut microbiota may offer new strategies to improve gut health.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"478 ","pages":"Article 143674"},"PeriodicalIF":8.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143528252","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study aims to report the limitations of single-layer film packaging to control relative humidity and preventing water vapor condensation within packaging systems. It introduces the development of an asymmetrically structured Janus humidity-regulated composite film. The composite film consists of an inner active layer made of polyvinyl alcohol/chitosan (PVA/CS) with a fibrous structure, and an outer barrier layer composed of PVAx% humic acid (HA) with a dense configuration. The PVA/CS inner active layer exhibits excellent water uptake properties (0.36 g/g) and rapid adsorption-desorption kinetics, reaching equilibrium in 17 min. The PVAx%HA outer barrier exhibits favorable water vapor barrier characteristics, with a water vapor permeability of (0.64 ± 0.01) × 10−11 g·m/(m2·s·Pa). In strawberry preservation, the PVA/CS-PVA1.5%HA composite film boosted storage relative humidity by 135.24 % and kept strawberries fresh for 7 days. This humidity-regulating film packaging offers a promising approach to extending the shelf life of fruits with high moisture content.
{"title":"Asymmetric Janus composite films with superior humidity regulation capabilities for the efficient preservation of strawberry fruit","authors":"Hao Dong , Shuang Han , Keqin Mi , Yahui Hao , Geoffrey I.N. Waterhouse , Liping Tong , Shifeng Hou","doi":"10.1016/j.foodchem.2025.143646","DOIUrl":"10.1016/j.foodchem.2025.143646","url":null,"abstract":"<div><div>This study aims to report the limitations of single-layer film packaging to control relative humidity and preventing water vapor condensation within packaging systems. It introduces the development of an asymmetrically structured Janus humidity-regulated composite film. The composite film consists of an inner active layer made of polyvinyl alcohol/chitosan (PVA/CS) with a fibrous structure, and an outer barrier layer composed of PVA<sub>x% humic acid (HA)</sub> with a dense configuration. The PVA/CS inner active layer exhibits excellent water uptake properties (0.36 g/g) and rapid adsorption-desorption kinetics, reaching equilibrium in 17 min. The PVA<sub>x%HA</sub> outer barrier exhibits favorable water vapor barrier characteristics, with a water vapor permeability of (0.64 ± 0.01) × 10<sup>−11</sup> g·m/(m<sup>2</sup>·s·Pa). In strawberry preservation, the PVA/CS-PVA<sub>1.</sub><sub>5%</sub><sub>HA</sub> composite film boosted storage relative humidity by 135.24 % and kept strawberries fresh for 7 days. This humidity-regulating film packaging offers a promising approach to extending the shelf life of fruits with high moisture content.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"478 ","pages":"Article 143646"},"PeriodicalIF":8.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143528254","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 : 2025-03-01DOI: 10.1016/j.foodchem.2025.143659
Ümit Erdoğan , Damla Önder , Sercan Önder , Muhammet Tonguç , Riza Eren Ince
The study compared the effects of hexane and 2-methyltetrahydrofuran (MeTHF) on oil yield, stability and bioactive compounds in fig, black cumin and rosehip oils. MeTHF increased oil yield in fig (11.7 %), black cumin (28.3 %) and rosehip (13.2 %). Solvent type did not change fatty acid and tocopherol composition and 18 fatty acids were identified. MeTHF increased number of phenolic compounds from 9 to 16 and amount of total tocopherol, phenolics, chlorophylls and carotenoids in oils. The antioxidant activity of oils was measured by CUPRAC and DPPH assays and MeTHF extracted oils had significantly higher antioxidant capacity. Oxidative stability test revealed that hexane-extracted oils peroxide value (PV) increased dramatically in fig (182.7 %) and rosehip (221.1 %) oils, while PV of MeTHF extracted oils was not significant in fig and rosehip oils. Black cumin oil was stable for both solvents. Results show that MeTHF is more efficient for obtaining oils with bioactive molecules to improve stability and quality.
{"title":"Green solvent 2-methyltetrahydrofuran (2-MeTHF) improves recovery of bioactive molecules from oilseeds and prevents lipid peroxidation in oils","authors":"Ümit Erdoğan , Damla Önder , Sercan Önder , Muhammet Tonguç , Riza Eren Ince","doi":"10.1016/j.foodchem.2025.143659","DOIUrl":"10.1016/j.foodchem.2025.143659","url":null,"abstract":"<div><div>The study compared the effects of hexane and 2-methyltetrahydrofuran (MeTHF) on oil yield, stability and bioactive compounds in fig, black cumin and rosehip oils. MeTHF increased oil yield in fig (11.7 %), black cumin (28.3 %) and rosehip (13.2 %). Solvent type did not change fatty acid and tocopherol composition and 18 fatty acids were identified. MeTHF increased number of phenolic compounds from 9 to 16 and amount of total tocopherol, phenolics, chlorophylls and carotenoids in oils. The antioxidant activity of oils was measured by CUPRAC and DPPH assays and MeTHF extracted oils had significantly higher antioxidant capacity. Oxidative stability test revealed that hexane-extracted oils peroxide value (PV) increased dramatically in fig (182.7 %) and rosehip (221.1 %) oils, while PV of MeTHF extracted oils was not significant in fig and rosehip oils. Black cumin oil was stable for both solvents. Results show that MeTHF is more efficient for obtaining oils with bioactive molecules to improve stability and quality.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"478 ","pages":"Article 143659"},"PeriodicalIF":8.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143526234","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 : 2025-03-01DOI: 10.1016/j.foodchem.2025.143689
Mariana Fensterseifer Fabricio , Luana Schmidt , Paula Daniela Helfenstein Rother , Paula Rossini Augusti , Fernanda Candido , Roger Wagner , Michel José Anzanello , Eliseu Rodrigues , Marco Antônio Záchia Ayub
Tofu whey is a rich source of nutrients and can be biotransformed into functional beverages. This study assessed the fermentation of this by-product by Lactiplantibacillus plantarum BL011 and Kluyveromyces marxianus B0399, analysing cell viability, metabolite production, sugar consumption, and isoflavone concentration. Targeted metabolomics approach was employed to characterise changes in phenolic and volatile compounds during fermentation, combined with principal components analysis (PCA). Additionally, toxicological effects were evaluated in C. elegans. The co-culture's effectively metabolised sugars and increased isoflavone aglycones concentration. Fermentation also reduced the beany flavours from tofu whey and increased the diversity and concentration of fruity esters, such as ethyl acetate and 2-phenylethyl acetate. PCA revealed that fermentation influenced metabolite composition of whey. Four metabolites were selected as relevant for sample clustering: lactic acid, 2-methyl butanol, glucose, and acetic acid. The study presents a sustainable and innovative solution for the reuse of whey and generation of novel plant-based foods.
{"title":"Targeted metabolomics of phenolic and volatile compounds during the fermentation of a potential probiotic tofu whey beverage","authors":"Mariana Fensterseifer Fabricio , Luana Schmidt , Paula Daniela Helfenstein Rother , Paula Rossini Augusti , Fernanda Candido , Roger Wagner , Michel José Anzanello , Eliseu Rodrigues , Marco Antônio Záchia Ayub","doi":"10.1016/j.foodchem.2025.143689","DOIUrl":"10.1016/j.foodchem.2025.143689","url":null,"abstract":"<div><div>Tofu whey is a rich source of nutrients and can be biotransformed into functional beverages. This study assessed the fermentation of this by-product by <em>Lactiplantibacillus plantarum</em> BL011 and <em>Kluyveromyces marxianus</em> B0399, analysing cell viability, metabolite production, sugar consumption, and isoflavone concentration. Targeted metabolomics approach was employed to characterise changes in phenolic and volatile compounds during fermentation, combined with principal components analysis (PCA). Additionally, toxicological effects were evaluated in <em>C. elegans</em>. The co-culture's effectively metabolised sugars and increased isoflavone aglycones concentration. Fermentation also reduced the beany flavours from tofu whey and increased the diversity and concentration of fruity esters, such as ethyl acetate and 2-phenylethyl acetate. PCA revealed that fermentation influenced metabolite composition of whey. Four metabolites were selected as relevant for sample clustering: lactic acid, 2-methyl butanol, glucose, and acetic acid. The study presents a sustainable and innovative solution for the reuse of whey and generation of novel plant-based foods.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"478 ","pages":"Article 143689"},"PeriodicalIF":8.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143528256","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 : 2025-03-01DOI: 10.1016/j.foodchem.2025.143619
Chao-Kai Chang , Yi-Feng Kao , Huey-Jine Chai , Pei-Rong Liang , Wei-Lun Zhu , Kai Shyu , Ratna Sari Listyaningrum , Chang-Wei Hsieh
Freezing and thawing often cause significant damage to the muscle tissue of seafood products, reducing their quality and shelf life. This study investigated the combined effects of soy protein isolate (SPI) and sorbitol (So) to mitigate freezing damage in portuguese oysters. A single-factor analysis was performed to determine the optimal concentrations of SPI (1 %–9 %), So (1 %–9 %), and soaking times (30–90 min) based on the steaming loss. An orthogonal experimental design further assessed the combined effects of these factors. The results demonstrated that the combination of 6.0 % SPI and 4.0 % So reduced steaming loss by 10 % and oxidative damage by 0.17 mg MDA/kg. It minimized ice crystal formation in oyster muscle tissue, reduced Ca2+-ATPase inactivation, and decreased total sulfhydryl group loss. These findings indicate that the SPI–So composite effectively preserves the structural and functional properties of frozen oysters, offering a promising natural cryoprotectant for the seafood industry.
{"title":"Combining soy protein isolate and sorbitol as cryoprotectants for portuguese oysters (Crassostrea angulata) and investigating the effect on ice crystal damage","authors":"Chao-Kai Chang , Yi-Feng Kao , Huey-Jine Chai , Pei-Rong Liang , Wei-Lun Zhu , Kai Shyu , Ratna Sari Listyaningrum , Chang-Wei Hsieh","doi":"10.1016/j.foodchem.2025.143619","DOIUrl":"10.1016/j.foodchem.2025.143619","url":null,"abstract":"<div><div>Freezing and thawing often cause significant damage to the muscle tissue of seafood products, reducing their quality and shelf life. This study investigated the combined effects of soy protein isolate (SPI) and sorbitol (So) to mitigate freezing damage in portuguese oysters. A single-factor analysis was performed to determine the optimal concentrations of SPI (1 %–9 %), So (1 %–9 %), and soaking times (30–90 min) based on the steaming loss. An orthogonal experimental design further assessed the combined effects of these factors. The results demonstrated that the combination of 6.0 % SPI and 4.0 % So reduced steaming loss by 10 % and oxidative damage by 0.17 mg MDA/kg. It minimized ice crystal formation in oyster muscle tissue, reduced Ca<sup>2+</sup>-ATPase inactivation, and decreased total sulfhydryl group loss. These findings indicate that the SPI–So composite effectively preserves the structural and functional properties of frozen oysters, offering a promising natural cryoprotectant for the seafood industry.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"478 ","pages":"Article 143619"},"PeriodicalIF":8.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143526243","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 : 2025-03-01DOI: 10.1016/j.foodchem.2025.143640
Hongli Li , Na Zhang , Jie Qiang , Yongsheng Cao , Guoyi Qu , Xiuzhu Yu
Olives are prone to deterioration during storage, and suitable storage conditions must, therefore, be established to maintain the quality of the fruit and oil. This study investigated the effect of storing olives at room temperature (23 ± 2 °C), refrigerated (4 °C), and frozen (−20 °C) conditions for 7 d on the quality of virgin olive oil (VOO). No significant differences (p < 0.05) were observed in the fatty acid, squalene, and phytosterol content of VOO across the three storage conditions. Room temperature storage produced the highest oil yield but resulted in ‘fermentation’ and ‘moldy’ off-flavors. Refrigerated VOO retained a more intense ‘grass’ aroma and higher levels of pigments, α-tocopherol, and total phenols. In contrast, freezing led to significant losses in these components and produced the lowest oil yield. For optimal oil quality, olives should be stored at 4 °C if storage exceeds 24 h.
{"title":"Impact of short-term storage of olive fruits on the quality of virgin olive oil","authors":"Hongli Li , Na Zhang , Jie Qiang , Yongsheng Cao , Guoyi Qu , Xiuzhu Yu","doi":"10.1016/j.foodchem.2025.143640","DOIUrl":"10.1016/j.foodchem.2025.143640","url":null,"abstract":"<div><div>Olives are prone to deterioration during storage, and suitable storage conditions must, therefore, be established to maintain the quality of the fruit and oil. This study investigated the effect of storing olives at room temperature (23 ± 2 °C), refrigerated (4 °C), and frozen (−20 °C) conditions for 7 d on the quality of virgin olive oil (VOO). No significant differences (<em>p</em> < 0.05) were observed in the fatty acid, squalene, and phytosterol content of VOO across the three storage conditions. Room temperature storage produced the highest oil yield but resulted in ‘fermentation’ and ‘moldy’ off-flavors. Refrigerated VOO retained a more intense ‘grass’ aroma and higher levels of pigments, α-tocopherol, and total phenols. In contrast, freezing led to significant losses in these components and produced the lowest oil yield. For optimal oil quality, olives should be stored at 4 °C if storage exceeds 24 h.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"478 ","pages":"Article 143640"},"PeriodicalIF":8.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143526206","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 : 2025-03-01DOI: 10.1016/j.foodchem.2025.143653
Abdul Wahab, Rajat Suhag, Giovanna Ferrentino, Ksenia Morozova, Matteo Scampicchio
Lipid oxidation significantly affects the nutritional value and sensory properties of processed meat products. This study aimed to apply isothermal calorimetry to analyze the oxidation kinetics of fats from chicken, pork, lamb and speck at 40 °C in presence of 2,2′-Azobis(2-methylpropionitrile) (AIBN) radical initiator. Isothermal calorimetry allowed for continuous monitoring of the heat flow developed during the oxidation reaction determining key kinetic parameters such as the induction time (τ), rates of inhibited (Rinh) and uninhibited (Runi) periods, and oxidizability index (O.I.). The calorimetric data were validated using oximetry and peroxide value measurements (R2 = 0.99). Chicken fat exhibited longest τ followed by pork > speck > lamb. The results correlated with the concentration of antioxidants, mainly tocopherols, present in the samples. Furthermore, the O.I. of the fat samples varied significantly (p < 0.05) due to the different fatty acid compositions. Overall, isothermal calorimetry provided valuable kinetic insights while enabling the simultaneous analysis of multiple samples.
{"title":"Oxidation kinetics of fats from meat and meat products by isothermal calorimetry","authors":"Abdul Wahab, Rajat Suhag, Giovanna Ferrentino, Ksenia Morozova, Matteo Scampicchio","doi":"10.1016/j.foodchem.2025.143653","DOIUrl":"10.1016/j.foodchem.2025.143653","url":null,"abstract":"<div><div>Lipid oxidation significantly affects the nutritional value and sensory properties of processed meat products. This study aimed to apply isothermal calorimetry to analyze the oxidation kinetics of fats from chicken, pork, lamb and speck at 40 °C in presence of 2,2′-Azobis(2-methylpropionitrile) (AIBN) radical initiator. Isothermal calorimetry allowed for continuous monitoring of the heat flow developed during the oxidation reaction determining key kinetic parameters such as the induction time (τ), rates of inhibited (<em>R</em><sub><em>inh</em></sub>) and uninhibited (<em>R</em><sub><em>uni</em></sub>) periods, and oxidizability index (<em>O.I.</em>). The calorimetric data were validated using oximetry and peroxide value measurements (R<sup>2</sup> = 0.99). Chicken fat exhibited longest τ followed by pork > speck > lamb. The results correlated with the concentration of antioxidants, mainly tocopherols, present in the samples. Furthermore, the <em>O.I.</em> of the fat samples varied significantly (<em>p</em> < 0.05) due to the different fatty acid compositions. Overall, isothermal calorimetry provided valuable kinetic insights while enabling the simultaneous analysis of multiple samples.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"478 ","pages":"Article 143653"},"PeriodicalIF":8.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143526232","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-03-01DOI: 10.1016/j.foodchem.2025.143652
Ziaur Rahman , Sijin Zhang , Arsalan Khan , Juan You , Ru Liu , Qilin Huang , Huawei Ma , Soottawat Benjakul , Tao Yin
This study investigated the effects of modified Konjac-Gluco-Mannan (KGM) on the gelling capability of fish protein through experimental and dynamic simulation methods. The addition of deacetylated KGM (DKGM) and carboxymethylated KGM (CKGM) significantly increased the gel strength of myosin gel by 0.69 times and 0.36 times, respectively, compared to KGM. Notably, myosin with DKGM exhibited the highest storage modulus (G') and facilitated the conversion of α-helix structures during heating, leading to a denser gel network. Thermodynamic analysis revealed DKGM had the highest stoichiometric binding ratio with fish protein, indicating strong intermolecular interactions. Molecular docking identified binding sites between KGM tails and myosin heads, showing DKGM formed the most hydrogen bonds and hydrophobic interactions. The simulation of the DKGM-myosin complex demonstrated the highest interaction energy and lowest molecular radius of gyration, supporting the hypothesis that DKGM's tails enhance gelling capability through a hooking effect on adjacent proteins.
{"title":"Effects of modified KGM on the gelling capability of fish protein: Novel insights into hooking effect","authors":"Ziaur Rahman , Sijin Zhang , Arsalan Khan , Juan You , Ru Liu , Qilin Huang , Huawei Ma , Soottawat Benjakul , Tao Yin","doi":"10.1016/j.foodchem.2025.143652","DOIUrl":"10.1016/j.foodchem.2025.143652","url":null,"abstract":"<div><div>This study investigated the effects of modified Konjac-Gluco-Mannan (KGM) on the gelling capability of fish protein through experimental and dynamic simulation methods. The addition of deacetylated KGM (DKGM) and carboxymethylated KGM (CKGM) significantly increased the gel strength of myosin gel by 0.69 times and 0.36 times, respectively, compared to KGM. Notably, myosin with DKGM exhibited the highest storage modulus (G') and facilitated the conversion of α-helix structures during heating, leading to a denser gel network. Thermodynamic analysis revealed DKGM had the highest stoichiometric binding ratio with fish protein, indicating strong intermolecular interactions. Molecular docking identified binding sites between KGM tails and myosin heads, showing DKGM formed the most hydrogen bonds and hydrophobic interactions. The simulation of the DKGM-myosin complex demonstrated the highest interaction energy and lowest molecular radius of gyration, supporting the hypothesis that DKGM's tails enhance gelling capability through a hooking effect on adjacent proteins.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"478 ","pages":"Article 143652"},"PeriodicalIF":8.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143526247","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}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：