Pub Date : 2026-04-15Epub Date: 2026-02-05DOI: 10.1016/j.foodchem.2026.148249
Xi Gui , Kaijun Huang , Siyan Huang , Lan Wu , Rong Zeng , Zibo Song , Xiaosong Hu , Junjie Yi , Chuanqi Chu
Pepino (Solanum muricatum) juice is a nutrient-rich beverage, yet it's limited by poor shelf stability and thermal pasteurization-induced quality loss. So, we developed a novel continuous high-pressure processing (HPP) system and evaluated its effects on the nutritional quality, flavor, and shelf stability of pepino juice. Our results demonstrated that HPP-500 showed superior color stability (ΔE increase <25%) and achieved >90% PPO and > 88% POD inactivation (p < 0.05), while retaining higher phenolics (4.44 ± 0.02 mg GAE/mL) and flavonoids (10.17 ± 0.54 mg RE/mL), and enhancing DPPH (10.22%) and ABTS (7.42%) radical scavenging capacity (p < 0.05) during 28-day storage. Electronic nose and tongue assessments further confirmed markedly flavor retention under HPP-500 (p < 0.05). HS-SPME/GC–MS and UHPLC-Q-Orbitrap-HRMS revealed a richer profile of volatile and bioactive metabolites, notably phenolic acids, terpenoids, and alkaloids. These findings highlight the industrial potential of continuous HPP in enhancing juice quality and shelf-life.
{"title":"Superior quality retention of pepino (Solanum muricatum) juice using a novel continuous high-pressure processing technology: Flavoromics and untargeted metabolomics approach","authors":"Xi Gui , Kaijun Huang , Siyan Huang , Lan Wu , Rong Zeng , Zibo Song , Xiaosong Hu , Junjie Yi , Chuanqi Chu","doi":"10.1016/j.foodchem.2026.148249","DOIUrl":"10.1016/j.foodchem.2026.148249","url":null,"abstract":"<div><div>Pepino (<em>Solanum muricatum</em>) juice is a nutrient-rich beverage, yet it's limited by poor shelf stability and thermal pasteurization-induced quality loss. So, we developed a novel continuous high-pressure processing (HPP) system and evaluated its effects on the nutritional quality, flavor, and shelf stability of pepino juice. Our results demonstrated that HPP-500 showed superior color stability (<em>ΔE</em> increase <25%) and achieved >90% PPO and > 88% POD inactivation (<em>p</em> < 0.05), while retaining higher phenolics (4.44 ± 0.02 mg GAE/mL) and flavonoids (10.17 ± 0.54 mg RE/mL), and enhancing DPPH (10.22%) and ABTS (7.42%) radical scavenging capacity (<em>p</em> < 0.05) during 28-day storage. Electronic nose and tongue assessments further confirmed markedly flavor retention under HPP-500 (<em>p</em> < 0.05). HS-SPME/GC–MS and UHPLC-Q-Orbitrap-HRMS revealed a richer profile of volatile and bioactive metabolites, notably phenolic acids, terpenoids, and alkaloids. These findings highlight the industrial potential of continuous HPP in enhancing juice quality and shelf-life.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148249"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146116229","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-04-15Epub Date: 2026-02-07DOI: 10.1016/j.foodchem.2026.148274
Eduardo Lolato , Lycio Shinji Watanabe , Marta de Toledo Benassi , André Luiz Buzzo Mori , Karla Bigetti Guergoletto
This study evaluated eleven cocoa bean shell (CBS) from the Amazon and Atlantic Forest to observe the influence of biome, variety, and cultivation on proximate composition, phenolic compounds, methylxanthines, and antioxidant capacity. Moisture, protein, lipids, ash, and fiber showed substantial variation among samples, with AM5 presenting the highest values for most components. Theobromine, caffeine, and catechin ranged from 14.26 to 21.18, 1.59–3.03, and 1.68–3.78 mg 100 g−1, respectively. Antioxidant capacity varied to 66.8–127.9 mg TE g−1 (ABTS), 34.5–66.9 mg TE g−1 (DPPH), and 25.2–752.3 mg TE g−1 (ORAC-FL). Principal Component Analysis and Hierarchical Cluster Analysis indicated that the biome may significantly influence the biochemical composition. Overall, CBS from the Atlantic Forest exhibited higher levels of phenolic compounds, methylxanthines, and antioxidant capacity than Amazon. These findings highlight the importance of regional factors in CBS composition and support their strategic valorization in food and health-related applications.
本研究评估了来自亚马逊和大西洋森林的11种可可豆壳（CBS），观察了生物群落、品种和栽培对其近似成分、酚类化合物、甲基黄嘌呤和抗氧化能力的影响。水分、蛋白质、脂质、灰分和纤维在样品中表现出很大的差异，AM5在大多数成分中表现出最高的值。可可碱、咖啡因和儿茶素的含量分别为14.26 ~ 21.18 mg、1.59 ~ 3.03 mg和1.68 ~ 3.78 mg 100 g−1。抗氧化能力分别为66.8 ~ 127.9 mg TE g−1 （ABTS）、34.5 ~ 66.9 mg TE g−1 （DPPH）和25.2 ~ 752.3 mg TE g−1 （ORAC-FL）。主成分分析和层次聚类分析表明，生物群落对生物化学组成有显著影响。总体而言，来自大西洋森林的CBS比亚马逊森林表现出更高水平的酚类化合物、甲基黄嘌呤和抗氧化能力。这些发现突出了区域因素在CBS组成中的重要性，并支持其在食品和健康相关应用中的战略价值。
{"title":"Cocoa beans shell from brazilian Amazon and Atlantic forest: Phenolic compounds, methylxanthines, and antioxidant capacity","authors":"Eduardo Lolato , Lycio Shinji Watanabe , Marta de Toledo Benassi , André Luiz Buzzo Mori , Karla Bigetti Guergoletto","doi":"10.1016/j.foodchem.2026.148274","DOIUrl":"10.1016/j.foodchem.2026.148274","url":null,"abstract":"<div><div>This study evaluated eleven cocoa bean shell (CBS) from the Amazon and Atlantic Forest to observe the influence of biome, variety, and cultivation on proximate composition, phenolic compounds, methylxanthines, and antioxidant capacity. Moisture, protein, lipids, ash, and fiber showed substantial variation among samples, with AM5 presenting the highest values for most components. Theobromine, caffeine, and catechin ranged from 14.26 to 21.18, 1.59–3.03, and 1.68–3.78 mg 100 g<sup>−1</sup>, respectively. Antioxidant capacity varied to 66.8–127.9 mg TE g<sup>−1</sup> (ABTS), 34.5–66.9 mg TE g<sup>−1</sup> (DPPH), and 25.2–752.3 mg TE g<sup>−1</sup> (ORAC-FL). Principal Component Analysis and Hierarchical Cluster Analysis indicated that the biome may significantly influence the biochemical composition. Overall, CBS from the Atlantic Forest exhibited higher levels of phenolic compounds, methylxanthines, and antioxidant capacity than Amazon. These findings highlight the importance of regional factors in CBS composition and support their strategic valorization in food and health-related applications.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148274"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146135297","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-04-15Epub Date: 2026-02-16DOI: 10.1016/j.foodchem.2026.148477
Bo-Hui Li , Yi-Peng Bai , Xiao-Na Guo , Xiao-Hong Sun , Ke-Xue Zhu
This study investigated the sensorial, rheological, and microstructural properties of whole grain highland barley slurry after undergoing thermal turbulence pretreatment. Results demonstrated that pretreatment markedly improved the palatability, increased the smoothness, and decreased the friction coefficient of slurry. Pearson's correlation analysis revealed that increases in soluble solids and soluble β-glucan content were associated with improved sensory quality. Moreover, the particle size and turbiscan stability index (up to 0.36) decreased with pretreatment, and the viscosity rose from 0.35 to 3.59 Pa·s, indicating that pretreatment promoted micronization and stability. Microstructural analysis showed that thermal pretreatment disrupted the grains' cell walls, resulting in a uniformly dispersed and interwoven network within the slurry that inhibited the sedimentation of its fibrous components. These findings provide valuable insights into improving the quality of slurry using thermal turbulence pretreatment and highlight its potential for developing related whole grain products.
{"title":"Improvement of the quality of whole grain highland barley slurry through thermal pre-treatment under turbulent conditions: Lubrication, microstructure, and rheological","authors":"Bo-Hui Li , Yi-Peng Bai , Xiao-Na Guo , Xiao-Hong Sun , Ke-Xue Zhu","doi":"10.1016/j.foodchem.2026.148477","DOIUrl":"10.1016/j.foodchem.2026.148477","url":null,"abstract":"<div><div>This study investigated the sensorial, rheological, and microstructural properties of whole grain highland barley slurry after undergoing thermal turbulence pretreatment. Results demonstrated that pretreatment markedly improved the palatability, increased the smoothness, and decreased the friction coefficient of slurry. Pearson's correlation analysis revealed that increases in soluble solids and soluble β-glucan content were associated with improved sensory quality. Moreover, the particle size and turbiscan stability index (up to 0.36) decreased with pretreatment, and the viscosity rose from 0.35 to 3.59 Pa·s, indicating that pretreatment promoted micronization and stability. Microstructural analysis showed that thermal pretreatment disrupted the grains' cell walls, resulting in a uniformly dispersed and interwoven network within the slurry that inhibited the sedimentation of its fibrous components. These findings provide valuable insights into improving the quality of slurry using thermal turbulence pretreatment and highlight its potential for developing related whole grain products.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148477"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146209846","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-04-15Epub Date: 2026-02-13DOI: 10.1016/j.foodchem.2026.148427
Ander Solana-Guilabert, Domingo Martínez-Romero, Alberto Guirao, Huertas María Díaz-Mula, Fernando Garrido-Auñón, María Serrano, Daniel Valero, Juan Miguel Valverde
Foliar sorbitol applications (1, 2, and 5%) at different developmental stages were assessed in extra-early nectarines. Early, high-dose treatments (5% E1) acted as potent metabolic modulators, shifting the hormonal balance by increasing abscisic acid (ABA), indole-3-acetic acid (IAA), and ethylene signaling, promoting advanced ripening and concentrated harvest. This hormonal regulation was associated with enhanced accumulation of high-value phytochemicals: significantly enhancing peel anthocyanins (e.g., cyanidin-3-glucoside), total phenolics (chlorogenic acid, flavan-3-ols), and carotenoids, leading to superior antioxidant activity. Flesh quality was improved by increases in ascorbic acid (Vitamin C) and total organic acids (citric and malic), enhancing flavor chemistry. However, 5% E1 also caused the lowest firmness and elevated oxidative markers (MDA), potentially compromising postharvest life. Conversely, late, low-dose applications (E3) preserved firmness and reduced respiration/ethylene, suggesting potential for extended stability. Overall, sorbitol represents a practical agronomic tool to modulate fruit quality and harvest dynamics, increasing marketable yield and grower returns.
{"title":"Preharvest sorbitol application modulates phytohormone profiles and enhances nutraceutical quality of extra-early nectarine (Prunus persica)","authors":"Ander Solana-Guilabert, Domingo Martínez-Romero, Alberto Guirao, Huertas María Díaz-Mula, Fernando Garrido-Auñón, María Serrano, Daniel Valero, Juan Miguel Valverde","doi":"10.1016/j.foodchem.2026.148427","DOIUrl":"10.1016/j.foodchem.2026.148427","url":null,"abstract":"<div><div>Foliar sorbitol applications (1, 2, and 5%) at different developmental stages were assessed in extra-early nectarines. Early, high-dose treatments (5% E1) acted as potent metabolic modulators, shifting the hormonal balance by increasing abscisic acid (ABA), indole-3-acetic acid (IAA), and ethylene signaling, promoting advanced ripening and concentrated harvest. This hormonal regulation was associated with enhanced accumulation of high-value phytochemicals: significantly enhancing peel anthocyanins (e.g., cyanidin-3-glucoside), total phenolics (chlorogenic acid, flavan-3-ols), and carotenoids, leading to superior antioxidant activity. Flesh quality was improved by increases in ascorbic acid (Vitamin C) and total organic acids (citric and malic), enhancing flavor chemistry. However, 5% E1 also caused the lowest firmness and elevated oxidative markers (MDA), potentially compromising postharvest life. Conversely, late, low-dose applications (E3) preserved firmness and reduced respiration/ethylene, suggesting potential for extended stability. Overall, sorbitol represents a practical agronomic tool to modulate fruit quality and harvest dynamics, increasing marketable yield and grower returns.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148427"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146211788","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-04-15Epub Date: 2026-02-16DOI: 10.1016/j.foodchem.2026.148357
Hui-Ling Luo, Jin Tan
By monitoring curcumin mass loss in turmeric powder subjected to dry heating at different temperatures through high performance liquid chromatography, its thermal degradation was verified to follow first-order kinetics and an Arrhenius equation linking the rate constant to temperature was established. The turmeric matrix and additional ferulic acid were demonstrated to modulate curcumin thermal degradation. To facilitate the rapid and non-destructive determination of curcumin degradation kinetics, the front-face synchronous fluorescence spectroscopy (FFSFS) data of the heated samples were correlated with curcumin content via partial least squares regression (PLSR). The resultant model accurately predicted the residual curcumin after heating, with an external validation determination coefficient > 0.9, a root mean square error of prediction <0.07 mg and a residual prediction deviation >4. Additionally, a supplementary model was derived to estimate the processing time at each temperature. FFSFS coupled with PLSR provides a novel approach for in-process curcumin degradation monitoring.
{"title":"Thermal degradation kinetics of curcumin in dry-heated turmeric powder studied by front-face synchronous fluorescence spectroscopy","authors":"Hui-Ling Luo, Jin Tan","doi":"10.1016/j.foodchem.2026.148357","DOIUrl":"10.1016/j.foodchem.2026.148357","url":null,"abstract":"<div><div>By monitoring curcumin mass loss in turmeric powder subjected to dry heating at different temperatures through high performance liquid chromatography, its thermal degradation was verified to follow first-order kinetics and an Arrhenius equation linking the rate constant to temperature was established. The turmeric matrix and additional ferulic acid were demonstrated to modulate curcumin thermal degradation. To facilitate the rapid and non-destructive determination of curcumin degradation kinetics, the front-face synchronous fluorescence spectroscopy (FFSFS) data of the heated samples were correlated with curcumin content via partial least squares regression (PLSR). The resultant model accurately predicted the residual curcumin after heating, with an external validation determination coefficient > 0.9, a root mean square error of prediction <0.07 mg and a residual prediction deviation >4. Additionally, a supplementary model was derived to estimate the processing time at each temperature. FFSFS coupled with PLSR provides a novel approach for in-process curcumin degradation monitoring.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148357"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146209853","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-04-15Epub Date: 2026-02-15DOI: 10.1016/j.foodchem.2026.148451
Yu-Ting Hu , Zong-Cai Tu , Guang-Xian Liu , Chun-Yan Peng , Peng Zhang , Wen-Ming Xie , Le-Ying Yang , Yu Chen , Zi-Zi Hu , Xiao-Mei Sha
Enzyme selection critically impacts porcine collagen peptide properties and identification. In this study, seven enzymes, namely alkaline protease, neutral protease, papain, compound protease, flavourzyme, pepsin, and trypsin, were used to hydrolyze porcine gelatin, significantly altering peptide characteristics. Expasy Peptide Cutter predicted alkaline protease had the most cleavage sites. Its hydrolysate showed the highest hydrolysis, the smallest molecular weight, and better radical scavenging activity. Neutral protease hydrolysate exhibited the best Fe2+ chelation. By HPLC-MS/MS analysis against the theoretical peptide database, 19, 10, 56, 10, 10, 210, and 14 characteristic peptides were detected in porcine gelatin hydrolyzed by alkaline protease, neutral protease, papain, compound protease, flavourzyme, pepsin, and trypsin, respectively. Seven stable and common characteristic peptides were identified. Comparing different processing conditions, two stable characteristic peptides were retained to the end, which were 328GI*PGPAGAAGATGAR342 and 451GF*PGS*PGNVGPAGK464. These stable characteristic peptides therefore serve as key markers for identifying porcine collagen peptides.
{"title":"Enzymatic hydrolysis affected the antioxidant activity and traceability identification of porcine collagen peptides","authors":"Yu-Ting Hu , Zong-Cai Tu , Guang-Xian Liu , Chun-Yan Peng , Peng Zhang , Wen-Ming Xie , Le-Ying Yang , Yu Chen , Zi-Zi Hu , Xiao-Mei Sha","doi":"10.1016/j.foodchem.2026.148451","DOIUrl":"10.1016/j.foodchem.2026.148451","url":null,"abstract":"<div><div>Enzyme selection critically impacts porcine collagen peptide properties and identification. In this study, seven enzymes, namely alkaline protease, neutral protease, papain, compound protease, flavourzyme, pepsin, and trypsin, were used to hydrolyze porcine gelatin, significantly altering peptide characteristics. Expasy Peptide Cutter predicted alkaline protease had the most cleavage sites. Its hydrolysate showed the highest hydrolysis, the smallest molecular weight, and better radical scavenging activity. Neutral protease hydrolysate exhibited the best Fe<sup>2+</sup> chelation. By HPLC-MS/MS analysis against the theoretical peptide database, 19, 10, 56, 10, 10, 210, and 14 characteristic peptides were detected in porcine gelatin hydrolyzed by alkaline protease, neutral protease, papain, compound protease, flavourzyme, pepsin, and trypsin, respectively. Seven stable and common characteristic peptides were identified. Comparing different processing conditions, two stable characteristic peptides were retained to the end, which were <sup>328</sup>GI*PGPAGAAGATGAR<sup>342</sup> and <sup>451</sup>GF*PGS*PGNVGPAGK<sup>464</sup>. These stable characteristic peptides therefore serve as key markers for identifying porcine collagen peptides.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148451"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146218006","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-04-15Epub Date: 2026-02-17DOI: 10.1016/j.foodchem.2026.148533
Kai Dong , Zhen Huang , Qiuying Zhang , Yu Zhang , Qianyu Zhao , Yujun Jiang , Xinyan Yang
During fermentation, the proteins and lipids tend to form relatively coarse particle aggregates, resulting in hard textures and rough mouthfeel in soymilk gels. This study investigated the effects of protease, lipase, and composite enzymolysis on the gel network changes. Results indicated that composite enzymolysis with fermentation significantly reduced the particle size and firmness of soymilk gel compared to JM1, with increases in degree of hydrolysis (DH) and water holding capacity (WHC) by 24.25% and 4.62%, respectively. Molecular structure revealed that both enzymolysis and fermentation individually cause the unfolding of protein, transitioning the structure from a closed to partially open conformation; whereas the composite enzymolysis with fermentation exacerbated this phenomenon. Microstructure showed that combined enzymatic hydrolyzed proteins and lipids into smaller particles, which then recombined to form layered micelles. This transformation shifted the soymilk gel from a “particle” and “bead chain” protein polymer structure to a layered micelle structure during fermentation, altering the rigid texture typical of traditional soymilk gels, resulting in a softer and smoother soy yogurt.
{"title":"Mechanism of gel network structure softening in soymilk fermentation of composite enzymolysis based on microscopic structural analysis","authors":"Kai Dong , Zhen Huang , Qiuying Zhang , Yu Zhang , Qianyu Zhao , Yujun Jiang , Xinyan Yang","doi":"10.1016/j.foodchem.2026.148533","DOIUrl":"10.1016/j.foodchem.2026.148533","url":null,"abstract":"<div><div>During fermentation, the proteins and lipids tend to form relatively coarse particle aggregates, resulting in hard textures and rough mouthfeel in soymilk gels. This study investigated the effects of protease, lipase, and composite enzymolysis on the gel network changes. Results indicated that composite enzymolysis with fermentation significantly reduced the particle size and firmness of soymilk gel compared to JM1, with increases in degree of hydrolysis (DH) and water holding capacity (WHC) by 24.25% and 4.62%, respectively. Molecular structure revealed that both enzymolysis and fermentation individually cause the unfolding of protein, transitioning the structure from a closed to partially open conformation; whereas the composite enzymolysis with fermentation exacerbated this phenomenon. Microstructure showed that combined enzymatic hydrolyzed proteins and lipids into smaller particles, which then recombined to form layered micelles. This transformation shifted the soymilk gel from a “particle” and “bead chain” protein polymer structure to a layered micelle structure during fermentation, altering the rigid texture typical of traditional soymilk gels, resulting in a softer and smoother soy yogurt.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148533"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146215695","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-04-15Epub Date: 2026-02-18DOI: 10.1016/j.foodchem.2026.148500
R. Gürkan , N.Z. Gürkan
In this study, a new method, based on pH-dependent charge transfer (CT), was developed for the selective extraction of acrylamide (AAm) from the sample matrix prior to its analysis. The method is based on CT-sensitive ion-pair formation among AAm, Phenosafranine (PSF), and Sn(IV) at pH 5.0, and extraction with polyethylene glycol tert-octylphenyl ether (Triton X-114). The ion-pair was enriched, diluted to 0.4 mL with methanol, and monitored at 640 nm by spectrophotometer. The variables affecting extraction efficiency were evaluated and optimized. Under optimal conditions, a recti-linear relationship, being 2.0-fold more sensitive below 10 μg L−1, was obtained in the range of 1–10, 10–180 μg L-1, with limits of detection and quantification (LODs and LOQs) of 0.20 and 0.67 μg L-1. From extraction of 25-mL sample solution, a sensitivity improvement and pre-concentration of 27.3 and 62.5-folds, respectively, were obtained. The recovery rate was in range of 95.2–103.6%, with a lower RSD than 5.5%. After the validation, the method was successfully applied to the analysis of the selected food samples.
{"title":"A new application of pH-dependent/charge transfer-sensitive spectrophotometer: Enhanced selective extraction of trace acrylamide in the selected foods by triplet quenching of Phenosafranine in presence of Sn(IV)","authors":"R. Gürkan , N.Z. Gürkan","doi":"10.1016/j.foodchem.2026.148500","DOIUrl":"10.1016/j.foodchem.2026.148500","url":null,"abstract":"<div><div>In this study, a new method, based on pH-dependent charge transfer (CT), was developed for the selective extraction of acrylamide (AAm) from the sample matrix prior to its analysis. The method is based on CT-sensitive ion-pair formation among AAm, Phenosafranine (PSF)<sup>,</sup> and Sn(IV) at pH 5.0, and extraction with polyethylene glycol <em>tert</em>-octylphenyl ether (Triton X-114). The ion-pair was enriched, diluted to 0.4 mL with methanol, and monitored at 640 nm by spectrophotometer. The variables affecting extraction efficiency were evaluated and optimized. Under optimal conditions, a recti-linear relationship, being 2.0-fold more sensitive below 10 μg L<sup>−1</sup>, was obtained in the range of 1–10, 10–180 μg L-1, with limits of detection and quantification (LODs and LOQs) of 0.20 and 0.67 μg L-1. From extraction of 25-mL sample solution, a sensitivity improvement and pre-concentration of 27.3 and 62.5-folds, respectively, were obtained. The recovery rate was in range of 95.2–103.6%, with a lower RSD than 5.5%. After the validation, the method was successfully applied to the analysis of the selected food samples.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148500"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146215645","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-04-15Epub Date: 2026-02-18DOI: 10.1016/j.foodchem.2026.148512
Yue Wu , Ganlin Wang , Lihua Shi , Xuan Zhu , Fujie Yan
The soft-shelled turtle (Pelodiscus sinensis) is prized for its nutritional and medicinal properties and represents an excellent source of bioactive peptides. This study elucidates the immunomodulatory mechanisms of peptides from soft-shelled turtle. Peptide sequences were virtually screened against Toll-like receptors targets, including TLR4/MD2. Subsequent validation in cellular and zebrafish models identified two potent anti-inflammatory peptides, P1 (PGPSGLIGPA) and P7 (PASAPAPAPA). Both peptides exhibited strong TLR4/MD2 binding and significantly suppressed LPS-induced production of nitric oxide, TNF-α, and IL-6 in macrophages. Transcriptomic analysis revealed that P1 primarily modulates the NF-κB pathway, whereas P7 influences neuroinflammation-associated pathways. Furthermore, using an in vitro gut simulation model, we demonstrated their prebiotic-like potential. Both peptides counteracted dysbiosis-induced elevations in propionate and butyrate, with P7 additionally enhancing microbial alpha diversity. These findings provide the first evidence for the dual immunomodulatory and microbiota-regulating functions of these specific turtle-derived peptides, highlighting their promise as functional food ingredients.
{"title":"Identification and mechanistic insights into immunomodulatory peptides from soft-shelled turtle hydrolysates","authors":"Yue Wu , Ganlin Wang , Lihua Shi , Xuan Zhu , Fujie Yan","doi":"10.1016/j.foodchem.2026.148512","DOIUrl":"10.1016/j.foodchem.2026.148512","url":null,"abstract":"<div><div>The soft-shelled turtle (<em>Pelodiscus sinensis</em>) is prized for its nutritional and medicinal properties and represents an excellent source of bioactive peptides. This study elucidates the immunomodulatory mechanisms of peptides from soft-shelled turtle. Peptide sequences were virtually screened against Toll-like receptors targets, including TLR4/MD2. Subsequent validation in cellular and zebrafish models identified two potent anti-inflammatory peptides, P1 (PGPSGLIGPA) and P7 (PASAPAPAPA). Both peptides exhibited strong TLR4/MD2 binding and significantly suppressed LPS-induced production of nitric oxide, TNF-α, and IL-6 in macrophages. Transcriptomic analysis revealed that P1 primarily modulates the NF-κB pathway, whereas P7 influences neuroinflammation-associated pathways. Furthermore, using an <em>in vitro</em> gut simulation model, we demonstrated their prebiotic-like potential. Both peptides counteracted dysbiosis-induced elevations in propionate and butyrate, with P7 additionally enhancing microbial alpha diversity. These findings provide the first evidence for the dual immunomodulatory and microbiota-regulating functions of these specific turtle-derived peptides, highlighting their promise as functional food ingredients.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148512"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146215643","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-04-15Epub Date: 2026-02-12DOI: 10.1016/j.foodchem.2026.148388
Han Ru , Mingyao Zhu , Fei Luan , Yajun Shi , Xiaofei Zhang , Dongyan Guo , Bingtao Zhai , Dingkun Zhang , Junbo Zou
Pickering emulsions (PEs) stabilized by solid particles have gained increasing interest in food systems as alternatives to surfactant-based emulsions, owing to their superior physical stability, reduced toxicity, and compatibility with clean-label formulations. However, many food-grade particles exhibit limited interfacial activity, sensitivity to environmental conditions, or insufficient robustness during processing, while existing reviews often provide descriptive summaries rather than mechanistic integration across particle properties and functional performance. This review examines food-grade PEs from an interfacial engineering perspective, systematically analyzing how intrinsic particle characteristics and advanced particle design strategies regulate emulsion formation, stability, and functionality. Modification approaches are evaluated with respect to their interfacial mechanisms, food compatibility. Bibliometric analysis is further employed to identify research evolution, emerging trends, and application hotspots in food and related systems. This work provides a critical, mechanism-oriented framework that bridges fundamental interfacial science with application-driven formulation, offering guidance for the rational design of next-generation food-grade PEs.
{"title":"Tailoring food-grade Pickering emulsions through advanced particle design: a comprehensive review","authors":"Han Ru , Mingyao Zhu , Fei Luan , Yajun Shi , Xiaofei Zhang , Dongyan Guo , Bingtao Zhai , Dingkun Zhang , Junbo Zou","doi":"10.1016/j.foodchem.2026.148388","DOIUrl":"10.1016/j.foodchem.2026.148388","url":null,"abstract":"<div><div>Pickering emulsions (PEs) stabilized by solid particles have gained increasing interest in food systems as alternatives to surfactant-based emulsions, owing to their superior physical stability, reduced toxicity, and compatibility with clean-label formulations. However, many food-grade particles exhibit limited interfacial activity, sensitivity to environmental conditions, or insufficient robustness during processing, while existing reviews often provide descriptive summaries rather than mechanistic integration across particle properties and functional performance. This review examines food-grade PEs from an interfacial engineering perspective, systematically analyzing how intrinsic particle characteristics and advanced particle design strategies regulate emulsion formation, stability, and functionality. Modification approaches are evaluated with respect to their interfacial mechanisms, food compatibility. Bibliometric analysis is further employed to identify research evolution, emerging trends, and application hotspots in food and related systems. This work provides a critical, mechanism-oriented framework that bridges fundamental interfacial science with application-driven formulation, offering guidance for the rational design of next-generation food-grade PEs.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148388"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146218114","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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