Pub Date : 2025-03-28DOI: 10.1016/j.foodchem.2025.143949
Sana Gammoh, Muhammad H. Alu'datt, Mohammad N. Alhamad, Taha Rababah, Mohammad Alrosan, Malak Shatarah
Improvers such as potassium bromate, titanium dioxide, and bleaching agents are used in breadmaking despite bans. This research aimed to detect potassium bromate, alloxan (a by-product of bleaching agents), and titanium dioxide in bread samples from local automated and traditional bakeries. Bread samples prepared from local durum wheat flour underwent treatments (sonication, selenium, and selenium with sonication). X-ray Fluorescence (XRF) did not detect titanium dioxide, while potassium bromide (a reduced form of potassium bromate) was detected in all samples. UV–visible spectroscopy detected alloxan in 37.5 % of bakeries. Among all treatments, selenium and sonication effectively reduced potassium bromide, alloxan, and titanium dioxide concentrations in spiked (10,000 μg/g) bread samples. Dynamic Light Scattering (DLS) showed particle sizes over 100 nm in all treated samples and Scanning Electron Microscopy (SEM) revealed the surface morphology structure of rough, flaky surfaces with compact particles for all treated prepared and spiked samples, indicating no nanoparticle formation.
{"title":"Effect of selenium, sonication, selenium and sonication treatments on potassium bromate, alloxan, and titanium dioxide in bread","authors":"Sana Gammoh, Muhammad H. Alu'datt, Mohammad N. Alhamad, Taha Rababah, Mohammad Alrosan, Malak Shatarah","doi":"10.1016/j.foodchem.2025.143949","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143949","url":null,"abstract":"Improvers such as potassium bromate, titanium dioxide, and bleaching agents are used in breadmaking despite bans. This research aimed to detect potassium bromate, alloxan (a by-product of bleaching agents), and titanium dioxide in bread samples from local automated and traditional bakeries. Bread samples prepared from local durum wheat flour underwent treatments (sonication, selenium, and selenium with sonication). X-ray Fluorescence (XRF) did not detect titanium dioxide, while potassium bromide (a reduced form of potassium bromate) was detected in all samples. UV–visible spectroscopy detected alloxan in 37.5 % of bakeries. Among all treatments, selenium and sonication effectively reduced potassium bromide, alloxan, and titanium dioxide concentrations in spiked (10,000 μg/g) bread samples. Dynamic Light Scattering (DLS) showed particle sizes over 100 nm in all treated samples and Scanning Electron Microscopy (SEM) revealed the surface morphology structure of rough, flaky surfaces with compact particles for all treated prepared and spiked samples, indicating no nanoparticle formation.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"100 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143734346","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 : 2025-03-28DOI: 10.1016/j.foodchem.2025.144091
Angye D. Caro-Cabarcas , Esmeralda Alcon , María Salomé Mariotti-Cellis , Franco Pedreschi , Francisco J. Hidalgo , Rosario Zamora
The comparative inhibition of the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and 2-amino-3,8-dimethyl-3H-imidazo[4,5-f]quinoxaline (MeIQx) by phenolics in both model systems and beef patties was studied to better understand the protective role of these compounds. Model systems were selected to produce PhIP and MeIQx by carbonyl-amine reactions. Obtained results showed that their formation was inhibited up to 100 % by assayed phenolics. Among simple phenolics, m-diphenols were usually more effective than o-diphenols, and MeIQx was better inhibited than PhIP because m-diphenols both produce the Strecker degradation of amino acids to a lower extent than o-diphenols, and trap acrolein (responsible for MeIQx formation) better than phenylacetaldehyde (responsible for PhIP formation). When complex phenolics were assayed, other groups also contributed to the observed protective function. However, relative inhibitions of both compounds in model systems and beef patties were correlated, therefore suggesting that the formation of PhIP and MeIQx also occurs in beef patties by carbonyl-amine reactions.
{"title":"Inhibition of the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and 2-amino-3,8-dimethyl-3H-imidazo[4,5-f]quinoxaline (MeIQx) by phenolics in model systems and beef patties","authors":"Angye D. Caro-Cabarcas , Esmeralda Alcon , María Salomé Mariotti-Cellis , Franco Pedreschi , Francisco J. Hidalgo , Rosario Zamora","doi":"10.1016/j.foodchem.2025.144091","DOIUrl":"10.1016/j.foodchem.2025.144091","url":null,"abstract":"<div><div>The comparative inhibition of the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-<em>b</em>]pyridine (PhIP) and 2-amino-3,8-dimethyl-3<em>H</em>-imidazo[4,5-<em>f</em>]quinoxaline (MeIQx) by phenolics in both model systems and beef patties was studied to better understand the protective role of these compounds. Model systems were selected to produce PhIP and MeIQx by carbonyl-amine reactions. Obtained results showed that their formation was inhibited up to 100 % by assayed phenolics. Among simple phenolics, <em>m</em>-diphenols were usually more effective than <em>o</em>-diphenols, and MeIQx was better inhibited than PhIP because <em>m</em>-diphenols both produce the Strecker degradation of amino acids to a lower extent than <em>o</em>-diphenols, and trap acrolein (responsible for MeIQx formation) better than phenylacetaldehyde (responsible for PhIP formation). When complex phenolics were assayed, other groups also contributed to the observed protective function. However, relative inhibitions of both compounds in model systems and beef patties were correlated, therefore suggesting that the formation of PhIP and MeIQx also occurs in beef patties by carbonyl-amine reactions.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"481 ","pages":"Article 144091"},"PeriodicalIF":8.5,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143734339","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 : 2025-03-28DOI: 10.1016/j.foodchem.2025.144081
Adebayo J. Akinboye, Kiyun Kim, Hyesang Roh, Junhyeong Park, Minju Koo, Joon-Goo Lee
This study developed and validated an analytical method for quantifying benzotriazole ultraviolet stabilizers (BUVSs) in various foods commonly consumed in Korea, addressing a critical gap in the monitoring of these emerging contaminants in food matrices. The validation results of this gas chromatography–mass spectrometry method demonstrated high specificity, sensitivity, and precision, with limits of detection as low as 0.008–0.040 ng/g across various food types. Among the tested foods, BUVS contamination was highest in fatty matrices, with beef, eel, and mackerel showing elevated levels of UV-326, UV-327, and UV-328. Exposure assessments using dietary consumption data from KNHANES revealed that the average dietary intake of BUVSs posed low health risks, as margins of exposures exceeded the safety threshold of 100. This study emphasizes the importance of ongoing monitoring of persistent organic pollutants in high-fat and other food products to reduce potential bioaccumulation risks, ensuring food safety and public health protection.
{"title":"Development of an analytical method and risk characterization for benzotriazole ultraviolet stabilizers in various foods","authors":"Adebayo J. Akinboye, Kiyun Kim, Hyesang Roh, Junhyeong Park, Minju Koo, Joon-Goo Lee","doi":"10.1016/j.foodchem.2025.144081","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144081","url":null,"abstract":"This study developed and validated an analytical method for quantifying benzotriazole ultraviolet stabilizers (BUVSs) in various foods commonly consumed in Korea, addressing a critical gap in the monitoring of these emerging contaminants in food matrices. The validation results of this gas chromatography–mass spectrometry method demonstrated high specificity, sensitivity, and precision, with limits of detection as low as 0.008–0.040 ng/g across various food types. Among the tested foods, BUVS contamination was highest in fatty matrices, with beef, eel, and mackerel showing elevated levels of UV-326, UV-327, and UV-328. Exposure assessments using dietary consumption data from KNHANES revealed that the average dietary intake of BUVSs posed low health risks, as margins of exposures exceeded the safety threshold of 100. This study emphasizes the importance of ongoing monitoring of persistent organic pollutants in high-fat and other food products to reduce potential bioaccumulation risks, ensuring food safety and public health protection.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"37 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143734343","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}
Active films attracted growing interest due to environmental protection and safety of food packaging materials. In this study, we developed cross-linking corn starch/konjac glucomannan active films by incorporating thymol microcapsules (TMs). FTIR, XRD and SEM results indicated the formation of molecular interactions and good compatibility between cross-linking matrixes and TMs. The cross-linking effect with citric acid (CA) significantly reduced the water vapor permeability and swelling rate of the films. Addition of TMs in the composite films improved mechanical property, moisture content, light barrier property and antibacterial activities against E. coli and S. aureus. Additionally, the MCSK4 films effectively reduced weight loss, maintained firmness, and enhanced total phenolic content and total flavonoid content of cherry tomatoes. The synergistic effects of CA and TMs improved the structural and functional properties of composite films, providing a potential application for fruit and vegetable preservation.
{"title":"Crosslinked starch/konjac glucomannan active films containing encapsulated thymol for cherry tomatoes preservation","authors":"Fangyu Li, Shuo Mao, Yingjie Xu, Leyuan Pan, Wenzhe Wang, Tiehua Zhang, Chengwen Lu","doi":"10.1016/j.foodchem.2025.144086","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144086","url":null,"abstract":"Active films attracted growing interest due to environmental protection and safety of food packaging materials. In this study, we developed cross-linking corn starch/konjac glucomannan active films by incorporating thymol microcapsules (TMs). FTIR, XRD and SEM results indicated the formation of molecular interactions and good compatibility between cross-linking matrixes and TMs. The cross-linking effect with citric acid (CA) significantly reduced the water vapor permeability and swelling rate of the films. Addition of TMs in the composite films improved mechanical property, moisture content, light barrier property and antibacterial activities against <em>E. coli</em> and <em>S. aureus</em>. Additionally, the MCSK4 films effectively reduced weight loss, maintained firmness, and enhanced total phenolic content and total flavonoid content of cherry tomatoes. The synergistic effects of CA and TMs improved the structural and functional properties of composite films, providing a potential application for fruit and vegetable preservation.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"31 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143723514","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 : 2025-03-28DOI: 10.1016/j.foodchem.2025.144029
Aurore Cournoyer, Marie-Ève Bernier, Hairati Aboubacar, Juan de Toro-Martín, Marie-Claude Vohl, Rozenn Ravallec, Benoit Cudennec, Laurent Bazinet
Duckweed, a sustainable, protein-rich aquatic plant, has recently emerged as a promising source of bioactive peptides. However, their identification remains limited and challenging in such complex mixtures. Following duckweed hydrolysis with pepsin, chymotrypsin, trypsin and papain, and a centrifugation step producing two fractions: supernatant (DS) and pellet (DP), interesting half-maximal inhibitory concentration (IC50) for dipeptidyl peptidase (DPP)-IV and angiotensin-converting enzyme (ACE) inhibition were obtained for DS fractions, especially with pepsin (IC50 = 0.7 and 0.07 mg/mL, respectively). Using partial least squares-discriminant analysis (PLS-DA) combined with quantitative structure-activity relationship (QSAR) models, five new DPP-IV inhibitors (most active: API, IC50 = 126.88 μM), eleven new ACE inhibitors (most active: FAR, IC50 = 13.54 μM) and four new antioxidants (>200 μM) were identified. Two sequences were active across all three tested bioactivities, revealing promising multi-target peptides. These findings highlight the potential of duckweed-derived peptides to support health and metabolic balance.
{"title":"Machine learning-driven discovery of bioactive peptides from duckweed (Lemnaceae) protein hydrolysates: Identification and experimental validation of 20 novel antihypertensive, antidiabetic, and/or antioxidant peptides","authors":"Aurore Cournoyer, Marie-Ève Bernier, Hairati Aboubacar, Juan de Toro-Martín, Marie-Claude Vohl, Rozenn Ravallec, Benoit Cudennec, Laurent Bazinet","doi":"10.1016/j.foodchem.2025.144029","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144029","url":null,"abstract":"Duckweed, a sustainable, protein-rich aquatic plant, has recently emerged as a promising source of bioactive peptides. However, their identification remains limited and challenging in such complex mixtures. Following duckweed hydrolysis with pepsin, chymotrypsin, trypsin and papain, and a centrifugation step producing two fractions: supernatant (DS) and pellet (DP), interesting half-maximal inhibitory concentration (IC<sub>50</sub>) for dipeptidyl peptidase (DPP)-IV and angiotensin-converting enzyme (ACE) inhibition were obtained for DS fractions, especially with pepsin (IC<sub>50</sub> = 0.7 and 0.07 mg/mL, respectively). Using partial least squares-discriminant analysis (PLS-DA) combined with quantitative structure-activity relationship (QSAR) models, five new DPP-IV inhibitors (most active: API, IC<sub>50</sub> = 126.88 μM), eleven new ACE inhibitors (most active: FAR, IC<sub>50</sub> = 13.54 μM) and four new antioxidants (>200 μM) were identified. Two sequences were active across all three tested bioactivities, revealing promising multi-target peptides. These findings highlight the potential of duckweed-derived peptides to support health and metabolic balance.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"63 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143723456","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 : 2025-03-28DOI: 10.1016/j.foodchem.2025.144027
Yefeng Zhou, Hua Zhang, Yan He, Xia Ma
This study employed mid-infrared attenuated total reflection (ATR-MIR) spectroscopy and chemometrics to monitor the submerged fermentation process of Tremella fuciformis (T. fuciformis). It investigated the effects of four different preprocessing methods on the performance of both the qualitative identification and the quantitative prediction models. The qualitative model, which employs unsupervised learning via Principal Component Analysis (PCA), analyzed ATR-MIR data, physicochemical parameters, and rheological parameters, clearly delineating distinct fermentation stages. The supervised Random Forest (RF) model optimized input variables through feature importance selection and PCA, achieving a classification accuracy of 97.5 %. The quantitative model, Partial Least Squares Regression (PLSR), demonstrated strong predictive performance for reducing sugar, total sugar, tremella polysaccharides, and dry cell weight, with low root mean square error and high R2 values. This ATR-MIR spectroscopy-based chemometrics model offers valuable insights for food science and holds the potential for optimizing tremella polysaccharide production through precise fermentation control.
{"title":"Monitoring Tremella fuciformis submerged fermentation using ATR-MIR combined with chemometrics","authors":"Yefeng Zhou, Hua Zhang, Yan He, Xia Ma","doi":"10.1016/j.foodchem.2025.144027","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144027","url":null,"abstract":"This study employed mid-infrared attenuated total reflection (ATR-MIR) spectroscopy and chemometrics to monitor the submerged fermentation process of <em>Tremella fuciformis</em> (<em>T. fuciformis</em>). It investigated the effects of four different preprocessing methods on the performance of both the qualitative identification and the quantitative prediction models. The qualitative model, which employs unsupervised learning via Principal Component Analysis (PCA), analyzed ATR-MIR data, physicochemical parameters, and rheological parameters, clearly delineating distinct fermentation stages. The supervised Random Forest (RF) model optimized input variables through feature importance selection and PCA, achieving a classification accuracy of 97.5 %. The quantitative model, Partial Least Squares Regression (PLSR), demonstrated strong predictive performance for reducing sugar, total sugar, tremella polysaccharides, and dry cell weight, with low root mean square error and high R<sup>2</sup> values. This ATR-MIR spectroscopy-based chemometrics model offers valuable insights for food science and holds the potential for optimizing tremella polysaccharide production through precise fermentation control.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"30 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143734349","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}
Lateral flow immunoassays (LFIA) have been acknowledged as the promising on-site screening method for food survey. Monoclonal antibodies against benzo[a]pyrene (BaP) conjugated with enzyme-mimetic probes, a multi mode LIFA strips were systemically constructed and evaluated. The PBNPs@mAbs based LFIA could conduct triple measurement in 14 min. This assay had good limit of detections (LODs of 0.057, 0.035, and 0.106 μg kg−1), ultra calibration ranges (0.23–500, 0.076–56, 0.69–167 μg kg−1), and the recoveries ranging from 86 % to 105 % with the precision less than 11 %. Compared with the reported methods, the LODs were 175-, 285- and 94 folds enhanced, and dynamic linear ranges were greatly expanded. Finally, this novel PBNPs@mAbs LFIA assay with simplicity, rapidity, and sensitivity was successfully utilized for the determination of BaP in vegetable oils, which could be used as a superior enzyme-mimetic on-site analytic platform in food safety.
{"title":"Multi-mode probe based on dual colorimetric and photothermal later flow immunoassay for the ultrasensitive determination of benzo[a]pyrene in vegetable oils","authors":"Yuting Yuan, Xiaoqian Tang, Liangxiao Zhang, Qi Zhang, Fei Ma, Peiwu Li","doi":"10.1016/j.foodchem.2025.144080","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144080","url":null,"abstract":"Lateral flow immunoassays (LFIA) have been acknowledged as the promising on-site screening method for food survey. Monoclonal antibodies against benzo[<em>a</em>]pyrene (BaP) conjugated with enzyme-mimetic probes, a multi mode LIFA strips were systemically constructed and evaluated. The PBNPs@mAbs based LFIA could conduct triple measurement in 14 min. This assay had good limit of detections (LODs of 0.057, 0.035, and 0.106 μg kg<sup>−1</sup>), ultra calibration ranges (0.23–500, 0.076–56, 0.69–167 μg kg<sup>−1</sup>), and the recoveries ranging from 86 % to 105 % with the precision less than 11 %. Compared with the reported methods, the LODs were 175-, 285- and 94 folds enhanced, and dynamic linear ranges were greatly expanded. Finally, this novel PBNPs@mAbs LFIA assay with simplicity, rapidity, and sensitivity was successfully utilized for the determination of BaP in vegetable oils, which could be used as a superior enzyme-mimetic on-site analytic platform in food safety.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"11 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143734351","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 : 2025-03-27DOI: 10.1016/j.foodchem.2025.144084
Yujia Song, Li Tian, Ruidan Li, Yanjia Guo, Pengfei Han, Guangping Ma, Hanyue Jiang, Wenzhuo Wang, Juan Lu
In this work, g-C3N4 of N-rich vacancy (CNNV) and mesoporous SiO2 were synthesized. A novel electrochemiluminescence (ECL) sensor for curcumin (Cur) based on CNNV@SiO2 and Ti2AlC was constructed. An initial ECL signal was generated from the CNNV-S2O82− system. SiO2 significantly adsorbed more S2O82−, thereby enhancing the ECL signal. Ti2AlC served as an effective co-reaction promoter, further amplifying the ECL signal of CNNV@SiO2-S2O82− system. With the addition of Cur, the ECL signal also decreased, which can be attributed to the resonance energy transfer (RET) mechanism between CNNV (donor) and Cur (acceptor). Under optimal conditions, a strong linear relationship was observed between the change in ECL signal (ΔI) and the logarithm of Cur concentration (lgCCur), spanning from 5 × 10−15 to 5 × 10−9 mol L−1 with a detection limit of 1.7 × 10−15 mol L−1. The constructed ECL sensor was successfully applied to detect Cur in real samples.
{"title":"Electrochemiluminescence platform for curcumin detection based on g-C3N4 of N-rich vacancy and Ti2AlC","authors":"Yujia Song, Li Tian, Ruidan Li, Yanjia Guo, Pengfei Han, Guangping Ma, Hanyue Jiang, Wenzhuo Wang, Juan Lu","doi":"10.1016/j.foodchem.2025.144084","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144084","url":null,"abstract":"In this work, g-C<sub>3</sub>N<sub>4</sub> of N-rich vacancy (CNNV) and mesoporous SiO<sub>2</sub> were synthesized. A novel electrochemiluminescence (ECL) sensor for curcumin (Cur) based on CNNV@SiO<sub>2</sub> and Ti<sub>2</sub>AlC was constructed. An initial ECL signal was generated from the CNNV-S<sub>2</sub>O<sub>8</sub><sup>2−</sup> system. SiO<sub>2</sub> significantly adsorbed more S<sub>2</sub>O<sub>8</sub><sup>2−</sup>, thereby enhancing the ECL signal. Ti<sub>2</sub>AlC served as an effective co-reaction promoter, further amplifying the ECL signal of CNNV@SiO<sub>2</sub>-S<sub>2</sub>O<sub>8</sub><sup>2−</sup> system. With the addition of Cur, the ECL signal also decreased, which can be attributed to the resonance energy transfer (RET) mechanism between CNNV (donor) and Cur (acceptor). Under optimal conditions, a strong linear relationship was observed between the change in ECL signal (ΔI) and the logarithm of Cur concentration (lgC<sub>Cur</sub>), spanning from 5 × 10<sup>−15</sup> to 5 × 10<sup>−9</sup> mol L<sup>−1</sup> with a detection limit of 1.7 × 10<sup>−15</sup> mol L<sup>−1</sup>. The constructed ECL sensor was successfully applied to detect Cur in real samples.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"64 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143723520","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 investigated the effects of pre-cooking and freezing on the colour stability, changes of chlorophylls and organic acids during re-cooking and 4-h heating of pakchoi. Pre-cooked and stored pakchoi exhibited yellowish-brown discolouration upon cooking, especially in the stalks, with green values (−a) 42.53 %, 34.50 %, and 49.81 % lower than the unpre-cooked, unstored, or neither counterparts, respectively. Pre-cooking expedited the production of pheophytins and pyropheophytin a, which contribute to poor appearance, during brief cooking. Throughout processing, pre-cooking potentially facilitated leaf chlorophyll a demagnesiation by promoting oxalic, citric, and malic acid dissociation, while enhancing the correlations of stalk fumaric and oxalic acids with pheophytins. Additionally, pre-cooking accelerated stalk pyropheophytin a accumulation, leading to faster discolouration. Storage primarily affected stalk colour during brief cooking by accelerating pheophytin a formation. The findings offer the possibility of improving the colour quality of frozen leafy green vegetable products by focusing on key chlorophyll derivatives.
{"title":"Insight into the impact of pre-cooking and freezing on the colour stability of pakchoi during thermal processing: A study on chlorophyll and organic acid changes","authors":"Wenjin Gong, Xingwei Li, Jian Hu, Wulian Hu, Nana Zhang, Xing Chen, Bowen Yan, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan","doi":"10.1016/j.foodchem.2025.144065","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144065","url":null,"abstract":"This study investigated the effects of pre-cooking and freezing on the colour stability, changes of chlorophylls and organic acids during re-cooking and 4-h heating of pakchoi. Pre-cooked and stored pakchoi exhibited yellowish-brown discolouration upon cooking, especially in the stalks, with green values (−a) 42.53 %, 34.50 %, and 49.81 % lower than the unpre-cooked, unstored, or neither counterparts, respectively. Pre-cooking expedited the production of pheophytins and pyropheophytin a, which contribute to poor appearance, during brief cooking. Throughout processing, pre-cooking potentially facilitated leaf chlorophyll <em>a</em> demagnesiation by promoting oxalic, citric, and malic acid dissociation, while enhancing the correlations of stalk fumaric and oxalic acids with pheophytins. Additionally, pre-cooking accelerated stalk pyropheophytin a accumulation, leading to faster discolouration. Storage primarily affected stalk colour during brief cooking by accelerating pheophytin a formation. The findings offer the possibility of improving the colour quality of frozen leafy green vegetable products by focusing on key chlorophyll derivatives.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"68 2 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143723524","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 : 2025-03-27DOI: 10.1016/j.foodchem.2025.143961
Guangfan Qu , Feiyan Yang , Fei Liu, Xudong He, Shuguo Sun
This study used multispectral analysis and molecular simulation to investigate the mechanisms of non-covalent interactions between quinoa protein isolate (QPI) and tannic acid (TA), and its effects on protein conformation. The formation of the QPI-TA complex was confirmed by increased turbidity, polyphenol binding capacity, and UV–visible absorbance. The addition of TA decreased α-helices while increasing β-sheets and random coils, resulting in a looser, more disordered protein structure of QPI. Thermodynamic analysis and molecular docking results indicated that the predominant interactions between QPI and TA are hydrophobic interactions and hydrogen bonds. Molecular dynamics simulations confirmed that the binding sites of TA and QPI were tightly associated, thereby maintaining conformational stability. Additionally, the non-covalent modification by TA significantly enhanced the emulsifying and foaming capacities of QPI. This study provides a theoretical foundation for the application of QPI-polyphenol complexes in the production of emulsified foods.
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