Food Chemistry最新文献_第8页

Sustainable multisample emulsive microextraction technique for the determination of triazole fungicides in food samples 可持续多样品乳化微萃取技术测定食品中三唑类杀菌剂。

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-01-08 DOI: 10.1016/j.foodchem.2026.147888

Yulin Wang , Xiaojiao Zheng , Yiyi Li , Yukun Yang , Yuanjun Nie , Jiajun Han , Xu Jing

To address concerns about persistent triazole fungicide residues and their potential risks to food safety, a novel emulsive liquid-liquid microextraction pretreatment method was developed following green chemistry principles. Cyclopentyl methyl ether (CPME), characterized by low toxicity, was utilized as an effective extraction solvent; however, its emulsification was challenging. Alkyl polyglucosides (APGs) exhibited excellent biodegradability and surface activity, facilitating the preparation of oil-in-water emulsions by mixing APG aqueous solution with CPME. No mechanical mixing, vortex, ultrasonic, or other operations were required during the extraction process. The separation step did not require a centrifuge or demulsifiers. Furthermore, a 12-channel electronic pipette was utilized to facilitate the simultaneous processing of six samples, thus enhancing analytical throughput and automation. The recovery ranged from 88.7 % to 101.2 % when combined with HPLC detection. Overall, this study presents a sustainable sample pretreatment strategy, offering a promising approach for assessing pesticide residues in complex food matrices.

针对农药中持久性三唑类杀菌剂残留及其对食品安全的潜在风险，根据绿色化学原理，开发了一种新型乳化液-液微萃取预处理方法。以低毒性的环戊基甲基醚（CPME）为萃取溶剂；然而，它的乳化是具有挑战性的。烷基多糖苷（APG）具有良好的生物降解性和表面活性，有利于将APG水溶液与CPME混合制备水包油乳液。在提取过程中不需要机械混合、涡旋、超声波或其他操作。分离步骤不需要离心机或破乳剂。此外，利用12通道电子移液器可以同时处理6个样品，从而提高了分析通量和自动化程度。结合高效液相色谱法，回收率为88.7% ~ 101.2%。总之，本研究提出了一种可持续的样品预处理策略，为复杂食品基质中农药残留的评估提供了一种有前景的方法。

{"title":"Sustainable multisample emulsive microextraction technique for the determination of triazole fungicides in food samples","authors":"Yulin Wang , Xiaojiao Zheng , Yiyi Li , Yukun Yang , Yuanjun Nie , Jiajun Han , Xu Jing","doi":"10.1016/j.foodchem.2026.147888","DOIUrl":"10.1016/j.foodchem.2026.147888","url":null,"abstract":"<div><div>To address concerns about persistent triazole fungicide residues and their potential risks to food safety, a novel emulsive liquid-liquid microextraction pretreatment method was developed following green chemistry principles. Cyclopentyl methyl ether (CPME), characterized by low toxicity, was utilized as an effective extraction solvent; however, its emulsification was challenging. Alkyl polyglucosides (APGs) exhibited excellent biodegradability and surface activity, facilitating the preparation of oil-in-water emulsions by mixing APG aqueous solution with CPME. No mechanical mixing, vortex, ultrasonic, or other operations were required during the extraction process. The separation step did not require a centrifuge or demulsifiers. Furthermore, a 12-channel electronic pipette was utilized to facilitate the simultaneous processing of six samples, thus enhancing analytical throughput and automation. The recovery ranged from 88.7 % to 101.2 % when combined with HPLC detection. Overall, this study presents a sustainable sample pretreatment strategy, offering a promising approach for assessing pesticide residues in complex food matrices.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"504 ","pages":"Article 147888"},"PeriodicalIF":9.8,"publicationDate":"2026-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145951039","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}

引用次数: 0

Influence of protein ratios on flavor characteristics of soybean-wheat co-precipitated protein extrudates 蛋白质配比对大豆-小麦共沉淀蛋白挤出物风味特性的影响

IF 8.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-01-08 DOI: 10.1016/j.foodchem.2026.147910

Tian Tian, Kunyu Ren, Xiaokun Zhang, Lexi Zheng, Xinru Cao, Mi Tian, Maoxia Li, Xiaohong Tong, Juan Du, Zhaoxian Huang, Huan Wang, Lianzhou Jiang

Co-precipitated protein is a promising plant-based meat ingredient, but the effect of its compositional ratio on flavor is unclear. This study analyzed the flavor profiles of soybean-wheat co-precipitated protein extrudates (HME-SWCP) with varying protein ratios. Results showed extrudates with protein ratios of 7:3 and 5:5 exhibited a brighter, light-yellow color along with minimal bitterness and astringency. E-nose analysis revealed a significant increase (p < 0.05) in aldehydes and ketones in HME-SWCP. GC–MS analysis identified methyl compounds as primary aroma constituents, and Relative Odor Activity Value analysis indicated that compounds such as 2-pentylfuran and 1-octen-3-ol were key odorants in optimal-ratio samples. Compared to single-protein extrudates, the use of co-precipitated protein not only mitigated undesirable tastes like bitterness but also promoted a richer spectrum of flavor compounds. This study demonstrates that optimizing soybean-wheat protein ratios is an effective strategy for tailoring the flavor of plant-based meat analogues.

共沉淀蛋白是一种很有前途的植物性肉类原料，但其组成比例对风味的影响尚不清楚。本研究分析了大豆-小麦共沉淀蛋白挤出物（HME-SWCP）在不同蛋白质比例下的风味特征。结果表明，当蛋白质比例为7:3和5:5时，挤出物的颜色更亮，呈浅黄色，苦味和涩味最小。电子鼻分析显示，HME-SWCP中醛类和酮类显著增加（p <； 0.05）。GC-MS分析发现甲基化合物是主要的香气成分，相对气味活性值分析表明，2-戊基呋喃和1-辛烯-3-醇等化合物是最佳配比样品的主要气味成分。与单一蛋白质挤出物相比，共沉淀蛋白质的使用不仅减轻了苦味等不良味道，而且还促进了更丰富的风味化合物。这项研究表明，优化大豆-小麦蛋白质比例是一种有效的策略，可以定制植物性肉类类似物的风味。

{"title":"Influence of protein ratios on flavor characteristics of soybean-wheat co-precipitated protein extrudates","authors":"Tian Tian, Kunyu Ren, Xiaokun Zhang, Lexi Zheng, Xinru Cao, Mi Tian, Maoxia Li, Xiaohong Tong, Juan Du, Zhaoxian Huang, Huan Wang, Lianzhou Jiang","doi":"10.1016/j.foodchem.2026.147910","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.147910","url":null,"abstract":"Co-precipitated protein is a promising plant-based meat ingredient, but the effect of its compositional ratio on flavor is unclear. This study analyzed the flavor profiles of soybean-wheat co-precipitated protein extrudates (HM<em>E</em>-SWCP) with varying protein ratios. Results showed extrudates with protein ratios of 7:3 and 5:5 exhibited a brighter, light-yellow color along with minimal bitterness and astringency. E-nose analysis revealed a significant increase (<em>p</em> < 0.05) in aldehydes and ketones in HME-SWCP. GC–MS analysis identified methyl compounds as primary aroma constituents, and Relative Odor Activity Value analysis indicated that compounds such as 2-pentylfuran and 1-octen-3-ol were key odorants in optimal-ratio samples. Compared to single-protein extrudates, the use of co-precipitated protein not only mitigated undesirable tastes like bitterness but also promoted a richer spectrum of flavor compounds. This study demonstrates that optimizing soybean-wheat protein ratios is an effective strategy for tailoring the flavor of plant-based meat analogues.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"82 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145920270","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}

引用次数: 0

Effect of catalysis by peroxidase and its mimic on the structure of wheat flour supplemented with fermented bran and its dough texture, bread quality and functionality 过氧化物酶及其模拟物对添加发酵麸皮的小麦粉结构、面团质地、面包品质和功能性的影响

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-01-08 DOI: 10.1016/j.foodchem.2026.147926

Haixin Bi , Jingyi Xu , Jiaying Xin , Lirui Sun , Tianyu Cui , Jinhui Xie , Chungu Xia

The effects of peroxidase and its mimic methanobactin-Cu on the structure of fermented-bran-supplemented wheat flour, as well as on dough processing, bread quality and functional properties were investigated to improve the quality of wheat bran flour. A catalytic system was established under the conditions of 4.5 × 10⁻⁵ mol/L methanobactin-Cu, 35 °C, 4 min and pH 6.5, achieving a ferulic acid binding rate 41.6%. Electrophoretic analysis confirmed the formation of high-molecular-weight gluten proteins (75–100 kDa). Spectroscopic characterization revealed that methanobactin-Cu-catalyzed di-polymerization of ferulic acid reinforced the gluten network structure. Dough hardness and water absorption decreased by 4.1% and 5.3%, respectively, exhibiting weak gel rheological properties. Additionally, the dough exhibited maximum elasticity (0.97), chewiness (160 N), extensibility (28.31), gas-holding height (111.4 mm), and bread sensory score (80 points), along with enhanced anti-digestion and antioxidant properties. These findings provide useful insights for the utilization of wheat bran.

为了提高麦麸面粉的质量，研究了过氧化物酶及其模拟物甲烷杆菌- cu对发酵麸皮面粉结构、面团加工、面包品质和功能特性的影响。在4.5 × 10−5 mol/L methanobactin-Cu、35℃、4 min、pH 6.5条件下，建立了阿魏酸结合率为41.6%的催化体系。电泳分析证实形成了高分子量的面筋蛋白（75-100 kDa）。光谱表征表明，甲烷杆菌- cu催化阿魏酸的双聚合增强了面筋网络结构。面团硬度和吸水率分别下降4.1%和5.3%，表现出较弱的凝胶流变特性。此外，该面团具有最大弹性（0.97）、嚼劲（160 N）、延伸性（28.31）、气容高度（111.4 mm）和面包感官评分（80分），以及增强的抗消化和抗氧化性能。这些发现为麦麸的利用提供了有益的见解。

{"title":"Effect of catalysis by peroxidase and its mimic on the structure of wheat flour supplemented with fermented bran and its dough texture, bread quality and functionality","authors":"Haixin Bi , Jingyi Xu , Jiaying Xin , Lirui Sun , Tianyu Cui , Jinhui Xie , Chungu Xia","doi":"10.1016/j.foodchem.2026.147926","DOIUrl":"10.1016/j.foodchem.2026.147926","url":null,"abstract":"<div><div>The effects of peroxidase and its mimic methanobactin-Cu on the structure of fermented-bran-supplemented wheat flour, as well as on dough processing, bread quality and functional properties were investigated to improve the quality of wheat bran flour. A catalytic system was established under the conditions of 4.5 × 10<sup>−5</sup> mol/L methanobactin-Cu, 35 °C, 4 min and pH 6.5, achieving a ferulic acid binding rate 41.6%. Electrophoretic analysis confirmed the formation of high-molecular-weight gluten proteins (75–100 kDa). Spectroscopic characterization revealed that methanobactin-Cu-catalyzed di-polymerization of ferulic acid reinforced the gluten network structure. Dough hardness and water absorption decreased by 4.1% and 5.3%, respectively, exhibiting weak gel rheological properties. Additionally, the dough exhibited maximum elasticity (0.97), chewiness (160 N), extensibility (28.31), gas-holding height (111.4 mm), and bread sensory score (80 points), along with enhanced anti-digestion and antioxidant properties. These findings provide useful insights for the utilization of wheat bran.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"504 ","pages":"Article 147926"},"PeriodicalIF":9.8,"publicationDate":"2026-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145974598","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}

引用次数: 0

Analysis of “soft flesh”-affected Atlantic mackerel based on a systematic study of histology and protein structure 基于组织学和蛋白质结构系统研究的“软肉”影响大西洋鲭鱼分析

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-01-08 DOI: 10.1016/j.foodchem.2026.147929

Xin Jiang , Qianqian Liang , Shumin Zhang , Dajun Wang , Wenzheng Shi

This study focused on the “soft flesh”-affected Atlantic mackerel caused by Kudoa under different degradation levels and investigated the changes of tissue morphology, protein structural characteristics, and protein molecular weight. Results showed that the protease activity of cathepsin L in “soft flesh”-affected Atlantic mackerel was positively correlated with the degree of myoliquefaction. With the onset of myoliquefaction, a fragmentation of muscle fibers was observed, accompanied by a concurrent increase and subsequent decrease in free sulfhydryl groups and surface hydrophobicity. The results of gel electrophoresis confirmed that myoliquefaction were primarily associated with the degradation of myosin heavy chains. Additionally, the degraded protein had a molecular weight of approximately 150 kDa and was primarily composed of myosin rod. Fourier transform infrared spectroscopy revealed that the relative content of α-helix structure rose while that of β-sheet structure decreased as myoliquefaction occurred. Collectively, these findings suggested that the alterations in protein structure within “soft flesh”-affected Atlantic mackerel, particularly in secondary structure, could serve as effective tools to distinguish myoliquefied meat.

本研究以不同降解水平下Kudoa对大西洋鲭鱼造成的“软肉”影响为研究对象，研究了其组织形态、蛋白质结构特征和蛋白质分子量的变化。结果表明，“软肉”病大西洋鲭鱼组织蛋白酶L的蛋白酶活性与肌肉液化程度呈正相关。随着肌液化的开始，观察到肌纤维的断裂，同时伴有游离巯基和表面疏水性的增加和随后的减少。凝胶电泳结果证实，肌液化主要与肌球蛋白重链的降解有关。此外，降解蛋白分子量约为150 kDa，主要由肌球蛋白棒组成。傅里叶红外光谱分析表明，随着肌液化的发生，α-螺旋结构的相对含量上升，β-片状结构的相对含量下降。总的来说，这些发现表明，受“软肉”影响的大西洋鲭鱼蛋白质结构的变化，特别是二级结构的变化，可以作为区分肌液化肉的有效工具。

{"title":"Analysis of “soft flesh”-affected Atlantic mackerel based on a systematic study of histology and protein structure","authors":"Xin Jiang , Qianqian Liang , Shumin Zhang , Dajun Wang , Wenzheng Shi","doi":"10.1016/j.foodchem.2026.147929","DOIUrl":"10.1016/j.foodchem.2026.147929","url":null,"abstract":"<div><div>This study focused on the “soft flesh”-affected Atlantic mackerel caused by <em>Kudoa</em> under different degradation levels and investigated the changes of tissue morphology, protein structural characteristics, and protein molecular weight. Results showed that the protease activity of cathepsin L in “soft flesh”-affected Atlantic mackerel was positively correlated with the degree of myoliquefaction. With the onset of myoliquefaction, a fragmentation of muscle fibers was observed, accompanied by a concurrent increase and subsequent decrease in free sulfhydryl groups and surface hydrophobicity. The results of gel electrophoresis confirmed that myoliquefaction were primarily associated with the degradation of myosin heavy chains. Additionally, the degraded protein had a molecular weight of approximately 150 kDa and was primarily composed of myosin rod. Fourier transform infrared spectroscopy revealed that the relative content of α-helix structure rose while that of β-sheet structure decreased as myoliquefaction occurred. Collectively, these findings suggested that the alterations in protein structure within “soft flesh”-affected Atlantic mackerel, particularly in secondary structure, could serve as effective tools to distinguish myoliquefied meat.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"504 ","pages":"Article 147929"},"PeriodicalIF":9.8,"publicationDate":"2026-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145974708","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}

引用次数: 0

Sensoromic-based decoding of key aroma and exploration of perceptual interactions of binary aroma in sweet floral flavored black tea 基于感觉组学的甜花香红茶关键香气解码及二元香气感知交互作用探索

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-01-08 DOI: 10.1016/j.foodchem.2026.147905

Qianfeng Yang , Yongning Wei , Yifan Zuo, Jingfei Shen, Jixin Zhang, Pengdan Ji, Qisheng Liu, Jingming Ning, Luqing Li

Black tea is popular among consumers for its unique aromas. To identify the characteristic aroma compounds of sweet floral flavored black tea, this study employed solvent-assisted flavor evaporation combined with solid-phase microextraction to characterize the volatile components. The 43 key aroma active compounds were identified by gas chromatography–olfactometry–mass spectrometry,8 of the compounds exhibited odor activity values >1, including β-ionone, geraniol, cis-Jasmone, linalool, phenylacetaldehyde, linalool oxide II, heptanal, and phenethyl alcohol. Aroma reconstitution and omission revealed compounds except phenylacetaldehyde contribute significantly to aroma formation. Molecular docking showed that hydrophobic interactions served as the driving force for binding between the three key aroma compounds and receptors. Of 21 binary mixture combinations, 5, 9, and 7 binaries exhibited partial addition, compromising, and masking effects respectively, all located in the low addition effect region in σ–τ plots. As the intensity of interactions increases, it could promote our perception of sweet and floral aromas.

红茶因其独特的香气而受到消费者的欢迎。为了鉴定甜花香红茶的特征香气成分，本研究采用溶剂辅助风味蒸发法结合固相微萃取法对其挥发性成分进行表征。通过气相色谱-嗅觉-质谱联用鉴定了43个主要香气活性化合物，其中8个化合物的香气活性值为1，分别为β-离子酮、香叶醇、顺式茉莉酮、芳樟醇、苯乙醛、氧化芳樟醇II、庚醛和苯乙醇。除苯乙醛外的其他化合物对香气的形成起着重要的作用。分子对接表明，疏水相互作用是三种关键香气化合物与受体结合的驱动力。在21种二元混合组合中，有5种、9种和7种二元分别表现出部分加和效应、妥协效应和掩蔽效应，它们都位于σ -τ图的低加和效应区。随着相互作用强度的增加，它可以促进我们对甜味和花香的感知。

{"title":"Sensoromic-based decoding of key aroma and exploration of perceptual interactions of binary aroma in sweet floral flavored black tea","authors":"Qianfeng Yang , Yongning Wei , Yifan Zuo, Jingfei Shen, Jixin Zhang, Pengdan Ji, Qisheng Liu, Jingming Ning, Luqing Li","doi":"10.1016/j.foodchem.2026.147905","DOIUrl":"10.1016/j.foodchem.2026.147905","url":null,"abstract":"<div><div>Black tea is popular among consumers for its unique aromas. To identify the characteristic aroma compounds of sweet floral flavored black tea, this study employed solvent-assisted flavor evaporation combined with solid-phase microextraction to characterize the volatile components. The 43 key aroma active compounds were identified by gas chromatography–olfactometry–mass spectrometry,8 of the compounds exhibited odor activity values >1, including <em>β</em>-ionone, geraniol, cis-Jasmone, linalool, phenylacetaldehyde, linalool oxide II, heptanal, and phenethyl alcohol. Aroma reconstitution and omission revealed compounds except phenylacetaldehyde contribute significantly to aroma formation. Molecular docking showed that hydrophobic interactions served as the driving force for binding between the three key aroma compounds and receptors. Of 21 binary mixture combinations, 5, 9, and 7 binaries exhibited partial addition, compromising, and masking effects respectively, all located in the low addition effect region in <em>σ</em>–<em>τ</em> plots. As the intensity of interactions increases, it could promote our perception of sweet and floral aromas.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"504 ","pages":"Article 147905"},"PeriodicalIF":9.8,"publicationDate":"2026-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145974701","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}

引用次数: 0

Non-destructive detection and classification of antibiotic residues in pork using hyperspectral imaging with an attention-guided matrix interference reduction 基于注意引导矩阵干扰减少的高光谱成像技术对猪肉中抗生素残留的无损检测和分类

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-01-08 DOI: 10.1016/j.foodchem.2026.147907

Inae Lee , So Jin Park , Dae-Hyun Jung , Hae-Yeong Kim

Detecting antibiotic residues in meat is critical for food safety and antimicrobial-resistance risk management. A major challenge remains the development of analytical systems that can differentiate structurally diverse antibiotics in meat matrices without destructive sample preparation. This study presents a transformer-based framework integrating hyperspectral imaging with attention-guided inverse weighting to attenuate meat matrix interference for antibiotic classification in pork. Spectral data were acquired in visible-near-infrared (VNIR, 400–1000 nm) and short-wave infrared (SWIR, 900–1700 nm) regions. A two-stage transformer was developed: Stage 1 extracts meat-related attention patterns from individual samples, while Stage 2 applies inverse weighting to suppress these patterns during antibiotic classification. The soft inverse weighting strategy achieved 95% accuracy on SWIR data, a 34% improvement over the baseline transformer. This attention-based approach provides a robust, non-destructive method for multi-class antibiotic classification in meat products.

检测肉类中的抗生素残留对食品安全和抗菌素耐药性风险管理至关重要。一个主要的挑战仍然是分析系统的发展，可以区分肉基质中结构多样的抗生素，而不需要破坏性的样品制备。本研究提出了一种基于变压器的框架，将高光谱成像与注意力引导逆加权相结合，以减弱猪肉抗生素分类中肉类基质的干扰。光谱数据采集于可见光-近红外（VNIR, 400-1000 nm）和短波红外（SWIR, 900-1700 nm）区域。开发了一个两阶段的变压器：阶段1从单个样本中提取与肉类相关的注意力模式，而阶段2在抗生素分类过程中应用逆加权来抑制这些模式。软逆加权策略在SWIR数据上实现了95%的准确度，比基线变压器提高了34%。这种基于注意力的方法为肉制品中的多类抗生素分类提供了一种可靠的、非破坏性的方法。

{"title":"Non-destructive detection and classification of antibiotic residues in pork using hyperspectral imaging with an attention-guided matrix interference reduction","authors":"Inae Lee , So Jin Park , Dae-Hyun Jung , Hae-Yeong Kim","doi":"10.1016/j.foodchem.2026.147907","DOIUrl":"10.1016/j.foodchem.2026.147907","url":null,"abstract":"<div><div>Detecting antibiotic residues in meat is critical for food safety and antimicrobial-resistance risk management. A major challenge remains the development of analytical systems that can differentiate structurally diverse antibiotics in meat matrices without destructive sample preparation. This study presents a transformer-based framework integrating hyperspectral imaging with attention-guided inverse weighting to attenuate meat matrix interference for antibiotic classification in pork. Spectral data were acquired in visible-near-infrared (VNIR, 400–1000 nm) and short-wave infrared (SWIR, 900–1700 nm) regions. A two-stage transformer was developed: Stage 1 extracts meat-related attention patterns from individual samples, while Stage 2 applies inverse weighting to suppress these patterns during antibiotic classification. The soft inverse weighting strategy achieved 95% accuracy on SWIR data, a 34% improvement over the baseline transformer. This attention-based approach provides a robust, non-destructive method for multi-class antibiotic classification in meat products.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"504 ","pages":"Article 147907"},"PeriodicalIF":9.8,"publicationDate":"2026-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145974707","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}

引用次数: 0

Cucurbit[8]uril-mediated fluorescent indicator displacement: a novel “turn-on” fluorescent probe for gentamicin detection in water and food samples 葫芦[8]尿介导的荧光指示剂位移：一种新型的“开启”荧光探针，用于检测水和食品样品中的庆大霉素

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-01-08 DOI: 10.1016/j.foodchem.2026.147913

Qinghong Bai , Yu Xia , Yukun Kang , Ying Yang , Yahui Yang , Li Zeng , Chun Liu , Xin Xiao

Gentamicin (GEN), an aminoglycoside antibiotic, is widely used in treating infections within the livestock industry but readily causes food residues and environmental pollution. This study developed a novel water-soluble supramolecular fluorescent probe DBTPy²⁺@Q[8], through host–guest interactions between the methylpyridine-modified benzothiophene cationic fluorophore (DBTPy²⁺) and cucurbit[8]uril (Q[8]). This enabled specific GEN recognition and detection via the fluorescence indicator displacement (FID) mechanism. The DBTPy²⁺-Q[8] assembly induced significant fluorescence quenching, while GEN addition rapidly restored fluorescence. The restored intensity exhibited a good linear relationship with GEN concentration in the range of 0.1–10 μM (R² = 0.996), with a limit of detection (LOD) of 0.206 μM. The probe exhibited good selectivity and anti-interference capability, achieving 92.0%–104.1% spiked recoveries in water and food samples, and enabled specific GEN fluorescence imaging in living cells. This work establishes a novel supramolecular host–guest strategy for fluorescent probes enabling rapid, quantitative, specific GEN detection.

庆大霉素（GEN）是一种氨基糖苷类抗生素，广泛用于治疗畜牧业感染，但容易造成食物残留和环境污染。本研究通过甲基吡啶修饰的苯并噻吩阳离子荧光团（DBTPy2+）与瓜类[8]脲嘧啶（Q[8]）之间的主客体相互作用，开发了一种新型水溶性超分子荧光探针DBTPy2+@Q[8]。这使得特异的GEN识别和检测通过荧光指示位移（FID）机制。DBTPy2+-Q[8]组装引起明显的荧光猝灭，而加入GEN后荧光迅速恢复。还原强度与GEN浓度在0.1 ~ 10 μM范围内呈良好的线性关系（R2 = 0.996），检出限为0.206 μM。该探针具有良好的选择性和抗干扰能力，在水和食品样品中具有92.0% ~ 104.1%的加峰回收率，并能对活细胞进行特异的GEN荧光成像。这项工作为荧光探针建立了一种新的超分子主-客策略，能够快速、定量、特异性地检测GEN。

{"title":"Cucurbit[8]uril-mediated fluorescent indicator displacement: a novel “turn-on” fluorescent probe for gentamicin detection in water and food samples","authors":"Qinghong Bai , Yu Xia , Yukun Kang , Ying Yang , Yahui Yang , Li Zeng , Chun Liu , Xin Xiao","doi":"10.1016/j.foodchem.2026.147913","DOIUrl":"10.1016/j.foodchem.2026.147913","url":null,"abstract":"<div><div>Gentamicin (GEN), an aminoglycoside antibiotic, is widely used in treating infections within the livestock industry but readily causes food residues and environmental pollution. This study developed a novel water-soluble supramolecular fluorescent probe DBTPy<sup>2+</sup>@Q[8], through host–guest interactions between the methylpyridine-modified benzothiophene cationic fluorophore (DBTPy<sup>2+</sup>) and cucurbit[8]uril (Q[8]). This enabled specific GEN recognition and detection via the fluorescence indicator displacement (FID) mechanism. The DBTPy<sup>2+</sup>-Q[8] assembly induced significant fluorescence quenching, while GEN addition rapidly restored fluorescence. The restored intensity exhibited a good linear relationship with GEN concentration in the range of 0.1–10 μM (R<sup>2</sup> = 0.996), with a limit of detection (LOD) of 0.206 μM. The probe exhibited good selectivity and anti-interference capability, achieving 92.0%–104.1% spiked recoveries in water and food samples, and enabled specific GEN fluorescence imaging in living cells. This work establishes a novel supramolecular host–guest strategy for fluorescent probes enabling rapid, quantitative, specific GEN detection.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"504 ","pages":"Article 147913"},"PeriodicalIF":9.8,"publicationDate":"2026-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145920269","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}

引用次数: 0

A strategy for regulating conformational of mulberry leaf protein based on cold plasma modification: Implications for foaming and interfacial properties 基于冷等离子体修饰的桑叶蛋白构象调控策略：对泡沫和界面性质的影响

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-01-08 DOI: 10.1016/j.foodchem.2026.147902

Jingkai Zhang , Danrong Zhao , Yi Liu , Yiyan Liu , Dongjie Huang , Rili Hao , Jing Yang , Dapeng Li , Yang Jiang

Cold plasma (CP) was used as a non-thermal strategy to improve the solubility and foaming properties of mulberry leaf protein (MLP). MLP was treated for different times and evaluated for solubility, foaming capacity, foam stability, and structural changes. A 120 s CP treatment gave the best results, increasing solubility, foaming capacity, and foam stability by 3.50-fold, 3.27-fold, and 4.14-fold, respectively. CP cleaved disulfide (SS) bonds, increased exposed sulfhydryl groups, and raised surface hydrophobicity. It also reduced particle size and altered secondary structure, with lower α-helix and β-sheet contents and higher random coil. These changes partially unfolded MLP, enhancing molecular flexibility, water interaction, and interfacial adsorption, which strengthened foam formation and stability. Overall, CP effectively tailors the interfacial functionality of plant proteins and offers a promising route to valorize MLP for foam-based and aerated food products.

采用冷等离子体（CP）作为非热策略，改善桑叶蛋白（MLP）的溶解度和发泡性能。对MLP进行不同时间的处理，评价其溶解度、发泡能力、泡沫稳定性和结构变化。120 s CP处理效果最好，其溶解度、起泡能力和泡沫稳定性分别提高了3.50倍、3.27倍和4.14倍。CP劈裂了二硫键，增加了暴露的巯基，提高了表面疏水性。它还降低了颗粒尺寸，改变了二级结构，α-螺旋和β-片含量降低，随机线圈含量增加。这些变化部分展开了MLP，增强了分子柔韧性、水相互作用和界面吸附，从而增强了泡沫的形成和稳定性。总的来说，CP有效地调整了植物蛋白的界面功能，并为泡沫基和充气食品的MLP增值提供了一条有前途的途径。

{"title":"A strategy for regulating conformational of mulberry leaf protein based on cold plasma modification: Implications for foaming and interfacial properties","authors":"Jingkai Zhang , Danrong Zhao , Yi Liu , Yiyan Liu , Dongjie Huang , Rili Hao , Jing Yang , Dapeng Li , Yang Jiang","doi":"10.1016/j.foodchem.2026.147902","DOIUrl":"10.1016/j.foodchem.2026.147902","url":null,"abstract":"<div><div>Cold plasma (CP) was used as a non-thermal strategy to improve the solubility and foaming properties of mulberry leaf protein (MLP). MLP was treated for different times and evaluated for solubility, foaming capacity, foam stability, and structural changes. A 120 s CP treatment gave the best results, increasing solubility, foaming capacity, and foam stability by 3.50-fold, 3.27-fold, and 4.14-fold, respectively. CP cleaved disulfide (S<img>S) bonds, increased exposed sulfhydryl groups, and raised surface hydrophobicity. It also reduced particle size and altered secondary structure, with lower α-helix and β-sheet contents and higher random coil. These changes partially unfolded MLP, enhancing molecular flexibility, water interaction, and interfacial adsorption, which strengthened foam formation and stability. Overall, CP effectively tailors the interfacial functionality of plant proteins and offers a promising route to valorize MLP for foam-based and aerated food products.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"505 ","pages":"Article 147902"},"PeriodicalIF":9.8,"publicationDate":"2026-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145938295","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}

引用次数: 0

Synergistic modification of starch-based active films by citric acid and chlorogenic acid: Interactions, microstructure, and packaging functionality 柠檬酸和绿原酸对淀粉基活性膜的协同改性：相互作用、微观结构和包装功能

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-01-08 DOI: 10.1016/j.foodchem.2026.147928

Ziheng Li , Yue Zhang , Junru Qi

Poor properties have limited starch film application in food packaging. This study investigated citric acid (ca) and chlorogenic acid (CGA) effects on structural and functional enhancements of starch films. Microrheology demonstrated that ca and CGA suppressed starch long-term reaggregation during film-forming. SEM, LF-NMR, and WVP results confirmed compact morphology, increased immobile water content, and reduced WVP values (from 3.82 × 10⁻¹⁰ to 2.06 × 10⁻¹⁰ (g/(m·s·Pa)) of starch films with ca and CGA. Molecular docking and FTIR revealed hydrogen and ester bonding interactions in the composite, with a higher binding affinity for CGA-starch (−4.59 kcal/mol) than CA-starch (−3.48 kcal/mol). The film with 4% ca and 15% CGA exhibited the lowest minimum inhibitory concentration of 12.5 mg/mL against S. aureus, and high DPPH• scavenging activity (91%), which extended fresh-cut cherry tomato shelf life. These findings establish a viable strategy for developing functional starch-based packaging.

淀粉薄膜性能差，限制了其在食品包装中的应用。研究了柠檬酸（ca）和绿原酸（CGA）对淀粉膜结构和功能增强的影响。微流变学研究表明，ca和CGA抑制了淀粉在成膜过程中的长期再聚集。SEM、fl - nmr和WVP结果证实，ca和CGA使淀粉膜形貌致密，增加了不动水含量，降低了WVP值(从3.82 × 10−10 （g/(m·s·Pa)）至2.06 × 10−10 （g/(m·s·Pa)）。分子对接和FTIR分析表明，复合材料对cga -淀粉的结合亲和力（- 4.59 kcal/mol）高于ca -淀粉（- 3.48 kcal/mol）。添加4% ca和15% CGA的膜对金黄色葡萄球菌的最低抑制浓度为12.5 mg/mL，对DPPH•的清除活性为91%，延长了鲜切樱桃番茄的保质期。这些发现为开发功能性淀粉基包装建立了一个可行的策略。

引用次数: 0

Discovery of novel metabolites in Colombian specialty coffee via multiplatform untargeted metabolomics during solid-state fermentation 通过多平台非靶向代谢组学在固态发酵过程中发现哥伦比亚精品咖啡中的新代谢物

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-01-07 DOI: 10.1016/j.foodchem.2026.147895

Dolly Margot Revelo-Romo , Johannes Sikorski , Selma Vieira , Nelson Humberto Hurtado-Gutiérrez , Jörg Overmann , María Francisca Villegas-Torres , Andrés Fernando González-Barrios

The metabolite composition of Arabica coffee during solid-state fermentation remains insufficiently characterized. This study examined changes in mucilage and endosperm metabolites on a Colombian smallholder farm using gas and liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (GC-QTOF-MS and LC-QTOF-MS). Across three batches, more than 600 compounds were detected in both matrices. Samples were collected at 0, 5 and 10 h, with depth-resolved sampling in one batch. Among 63 GC-QTOF-MS library-identified compounds, 42 discriminated between endosperm and mucilage, while 11 and 2 differentiated fermentation time in mucilage and endosperm, respectively. From 557 LC-QTOF-MS(+) features, 206 were discriminant and annotated at varying confidence levels. More discriminant metabolites were found in mucilage than in endosperm, although endosperm showed the highest number at the end of fermentation. In total, 269 compounds were identified, including 193 newly reported in coffee fermentation. The findings highlight distinct metabolite fingerprints, and novel metabolites of potential importance.

在固态发酵期间，阿拉比卡咖啡的代谢物组成仍然没有充分表征。本研究使用气相色谱和液相色谱结合四极杆飞行时间质谱（GC-QTOF-MS和LC-QTOF-MS）检测了哥伦比亚小农农场的黏液和胚乳代谢物的变化。在三个批次中，在两种基质中检测到600多种化合物。分别于0、5、10 h采集样品，一次深度分辨取样。在63个GC-QTOF-MS文库中，区分胚乳和粘液的化合物有42个，区分胚乳和粘液发酵时间的化合物有11个，区分胚乳发酵时间的化合物有2个。从557个LC-QTOF-MS（+）特征中，206个特征在不同的置信水平上是判别和注释的。尽管胚乳在发酵末期的代谢物数量最多，但在粘液中发现的区别性代谢物比在胚乳中发现的更多。总共鉴定出269种化合物，其中包括193种新报道的咖啡发酵化合物。这些发现突出了不同的代谢物指纹，以及具有潜在重要性的新型代谢物。

{"title":"Discovery of novel metabolites in Colombian specialty coffee via multiplatform untargeted metabolomics during solid-state fermentation","authors":"Dolly Margot Revelo-Romo , Johannes Sikorski , Selma Vieira , Nelson Humberto Hurtado-Gutiérrez , Jörg Overmann , María Francisca Villegas-Torres , Andrés Fernando González-Barrios","doi":"10.1016/j.foodchem.2026.147895","DOIUrl":"10.1016/j.foodchem.2026.147895","url":null,"abstract":"<div><div>The metabolite composition of Arabica coffee during solid-state fermentation remains insufficiently characterized. This study examined changes in mucilage and endosperm metabolites on a Colombian smallholder farm using gas and liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (GC-QTOF-MS and LC-QTOF-MS). Across three batches, more than 600 compounds were detected in both matrices. Samples were collected at 0, 5 and 10 h, with depth-resolved sampling in one batch. Among 63 GC-QTOF-MS library-identified compounds, 42 discriminated between endosperm and mucilage, while 11 and 2 differentiated fermentation time in mucilage and endosperm, respectively. From 557 LC-QTOF-MS(+) features, 206 were discriminant and annotated at varying confidence levels. More discriminant metabolites were found in mucilage than in endosperm, although endosperm showed the highest number at the end of fermentation. In total, 269 compounds were identified, including 193 newly reported in coffee fermentation. The findings highlight distinct metabolite fingerprints, and novel metabolites of potential importance.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"504 ","pages":"Article 147895"},"PeriodicalIF":9.8,"publicationDate":"2026-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145938199","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}

引用次数: 0