Pub Date : 2026-02-07DOI: 10.1016/j.foodchem.2026.148322
Jinnan Chen , Jin Ye , Hongmei Liu , Shuangshou Wang , Daojin Li , Haihua Ma , Songxue Wang
Food contamination with mycotoxins poses a serious threat to human and animal health. Traditional chromatographic methods and rapid detection techniques are widely used for accurate quantification and on-site rapid screening, respectively, and play essential roles in food safety monitoring. However, these approaches still face limitations arising from cumbersome sample pretreatment and matrix effects. Affinity magnetic beads (AMBs), which integrate highly specific recognition elements with magnetic carriers, represent a promising solution owing to their strong enrichment capability, good dispersibility, soften matrix effects, and high compatibility with automated systems. This review discusses the structure, working principles, and applications of AMBs employing antibodies, aptamers, and molecularly imprinted polymers as recognition elements. It also evaluates their effectiveness in enhancing the sensitivity and accuracy of both chromatographic and rapid detection methods. Finally, the review highlights current challenges and future perspectives for the application of AMBs in mycotoxin detection.
{"title":"Advances in affinity magnetic bead - based pretreatment and detection strategies for mycotoxins in foods: A review","authors":"Jinnan Chen , Jin Ye , Hongmei Liu , Shuangshou Wang , Daojin Li , Haihua Ma , Songxue Wang","doi":"10.1016/j.foodchem.2026.148322","DOIUrl":"10.1016/j.foodchem.2026.148322","url":null,"abstract":"<div><div>Food contamination with mycotoxins poses a serious threat to human and animal health. Traditional chromatographic methods and rapid detection techniques are widely used for accurate quantification and on-site rapid screening, respectively, and play essential roles in food safety monitoring. However, these approaches still face limitations arising from cumbersome sample pretreatment and matrix effects. Affinity magnetic beads (AMBs), which integrate highly specific recognition elements with magnetic carriers, represent a promising solution owing to their strong enrichment capability, good dispersibility, soften matrix effects, and high compatibility with automated systems. This review discusses the structure, working principles, and applications of AMBs employing antibodies, aptamers, and molecularly imprinted polymers as recognition elements. It also evaluates their effectiveness in enhancing the sensitivity and accuracy of both chromatographic and rapid detection methods. Finally, the review highlights current challenges and future perspectives for the application of AMBs in mycotoxin detection.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148322"},"PeriodicalIF":9.8,"publicationDate":"2026-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146129445","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 : 2026-02-07DOI: 10.1016/j.foodchem.2026.148346
Ningjing Guo, Xiang Li, Ya Dai, Xue Li, Qian Yao, Hua Lin, Mingjing Song
{"title":"Revealing the metabolic mechanism of enzymatic hydrolysis products of boletus edulis bull.: Fr. Based on random forest integration multi-omics","authors":"Ningjing Guo, Xiang Li, Ya Dai, Xue Li, Qian Yao, Hua Lin, Mingjing Song","doi":"10.1016/j.foodchem.2026.148346","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148346","url":null,"abstract":"","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"91 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146135074","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 : 2026-02-07DOI: 10.1016/j.foodchem.2026.148311
Ana M. Benítez-González, Carla M. Stinco, Francisco J. Rodríguez-Pulido, Antonio J. Meléndez-Martínez
This study evaluated the effects of air frying (AF) and conventional baking (B) on the concentration and bioaccessible content of carotenoids (CBC) in cherry tomatoes, with a focus on both coloured (lycopene, β-carotene, lutein, ζ-carotene) and colourless (phytoene, phytofluene) compounds. Tomatoes were cooked at 180–200 °C for 2–20 min, and carotenoids were quantified by rapid-resolution liquid chromatography (RRLC). CBC was assessed using the standardized INFOGEST 2.0 in vitro digestion protocol. Both AF and B improved total CBC compared to raw tomatoes. Maximum CBC was achieved at 190 °C/10 min (AF) and 180 °C/20 min (B), with no significant differences. Colourless carotenoids were more thermally stable and bioaccessible than coloured ones. Phytoene and phytofluene retained high CBC even after prolonged cooking, while lycopene was heat-sensitive. AF reduced energy consumption by 78.6% versus baking. These results suggest that AF is a sustainable and efficient method for enhancing carotenoid bioaccessibility in tomatoes.
本研究评估了空气油炸（AF）和传统烘焙(B)对圣果中类胡萝卜素（CBC）的浓度和生物可及性含量的影响，重点关注了有色（番茄红素、β-胡萝卜素、叶黄素、β-胡萝卜素）和无色（植物烯、植物fluene）化合物。番茄在180-200 °C下煮2-20 min，用快速分辨液相色谱法（RRLC）定量类胡萝卜素。采用标准化的INFOGEST 2.0体外消化方案评估CBC。与生番茄相比，AF和B都提高了总CBC。最大CBC达到190 °C/10 min （AF）和180 °C/20 min (B)，无显著差异。无色类胡萝卜素的热稳定性和生物可及性优于有色类胡萝卜素。即使经过长时间的烹调，植物烯和植物流感素仍保持较高的CBC，而番茄红素对热敏感。与烘焙相比，AF减少了78.6%的能耗。这些结果表明，AF是一种持续有效的提高番茄类胡萝卜素生物可及性的方法。
{"title":"Thermal processing of tomatoes by air frying and baking: effects on coloured and colourless carotenoid bioaccessibility","authors":"Ana M. Benítez-González, Carla M. Stinco, Francisco J. Rodríguez-Pulido, Antonio J. Meléndez-Martínez","doi":"10.1016/j.foodchem.2026.148311","DOIUrl":"10.1016/j.foodchem.2026.148311","url":null,"abstract":"<div><div>This study evaluated the effects of air frying (AF) and conventional baking (B) on the concentration and bioaccessible content of carotenoids (CBC) in cherry tomatoes, with a focus on both coloured (lycopene, β-carotene, lutein, ζ-carotene) and colourless (phytoene, phytofluene) compounds. Tomatoes were cooked at 180–200 °C for 2–20 min, and carotenoids were quantified by rapid-resolution liquid chromatography (RRLC). CBC was assessed using the standardized INFOGEST 2.0 in vitro digestion protocol. Both AF and B improved total CBC compared to raw tomatoes. Maximum CBC was achieved at 190 °C/10 min (AF) and 180 °C/20 min (B), with no significant differences. Colourless carotenoids were more thermally stable and bioaccessible than coloured ones. Phytoene and phytofluene retained high CBC even after prolonged cooking, while lycopene was heat-sensitive. AF reduced energy consumption by 78.6% versus baking. These results suggest that AF is a sustainable and efficient method for enhancing carotenoid bioaccessibility in tomatoes.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148311"},"PeriodicalIF":9.8,"publicationDate":"2026-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146138724","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 : 2026-02-07DOI: 10.1016/j.foodchem.2026.148354
Hui Wang , Ling Dang , Xinling Song , Jie Liu , Yajun Zheng , Na Cui , Zhihui Wei , Zihao Zhang , Yixuan Zhang
To improve the emulsification and antioxidant properties of millet bran gliadin, glycosylation and ferulic acid-covalent-binding were utilised in this study. Structural analysis showed that glycosylation and ferulic acid-covalent binding increased the molecular weight, β-sheet content, and crystallinity of the gliadin. Glycosylation increased the water-solubility (from 7.91 to 41.43 g/100 g) at pH 2–10 and improved its emulsifiability and emulsion stability at pH 2–4 (P < 0.05). Ferulic acid-covalent-binding improved hydrophobicity, emulsifiability (50.51 to 105.66 m2/g), emulsion stability (38.94% to 94.87%), ferrous-chelating activity (91.77% to 98.75%), and hydroxyl radical-scavenging activity (32.20% to 65.39%). Glycosylation and ferulic acid-covalent-binding improved the emulsion properties by enhancing interface sorption ability, solubility, or hydrophobicity and increasing zeta potential, centrifugal stability (51.16% to 84.45%), and reducing droplets size in the emulsions. Increasing the pH (4–8) improved solubility, interface sorption ability, zeta potential, emulsifying properties, and centrifugal stability. Alternatively, increasing ionic strength (0.2–0.8 mol/L) decreased the emulsifying properties.
{"title":"Effects of glycosylation, phenolic-binding, pH, and ionic strength on the structural, emulsifying, and antioxidant properties of millet bran gliadin: Mechanism insights","authors":"Hui Wang , Ling Dang , Xinling Song , Jie Liu , Yajun Zheng , Na Cui , Zhihui Wei , Zihao Zhang , Yixuan Zhang","doi":"10.1016/j.foodchem.2026.148354","DOIUrl":"10.1016/j.foodchem.2026.148354","url":null,"abstract":"<div><div>To improve the emulsification and antioxidant properties of millet bran gliadin, glycosylation and ferulic acid-covalent-binding were utilised in this study. Structural analysis showed that glycosylation and ferulic acid-covalent binding increased the molecular weight, β-sheet content, and crystallinity of the gliadin. Glycosylation increased the water-solubility (from 7.91 to 41.43 g/100 g) at pH 2–10 and improved its emulsifiability and emulsion stability at pH 2–4 (<em>P</em> < 0.05). Ferulic acid-covalent-binding improved hydrophobicity, emulsifiability (50.51 to 105.66 m<sup>2</sup>/g), emulsion stability (38.94% to 94.87%), ferrous-chelating activity (91.77% to 98.75%), and hydroxyl radical-scavenging activity (32.20% to 65.39%). Glycosylation and ferulic acid-covalent-binding improved the emulsion properties by enhancing interface sorption ability, solubility, or hydrophobicity and increasing zeta potential, centrifugal stability (51.16% to 84.45%), and reducing droplets size in the emulsions. Increasing the pH (4–8) improved solubility, interface sorption ability, zeta potential, emulsifying properties, and centrifugal stability. Alternatively, increasing ionic strength (0.2–0.8 mol/L) decreased the emulsifying properties.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148354"},"PeriodicalIF":9.8,"publicationDate":"2026-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146138783","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 : 2026-02-07DOI: 10.1016/j.foodchem.2026.148023
Iliya Ghayour, Hamide Ehtesabi
{"title":"Eco-friendly packaging film fabrication based on sodium alginate and polyvinyl alcohol, incorporated with Persian shallot essential oil and zinc oxide nanoparticles for cheese preservation","authors":"Iliya Ghayour, Hamide Ehtesabi","doi":"10.1016/j.foodchem.2026.148023","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148023","url":null,"abstract":"","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"5 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146135078","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 : 2026-02-07DOI: 10.1016/j.foodchem.2026.148338
Yexuan Mao , Jinkui Wang , Changwei Luo, Meng Dang, Dan Hai, Xianqing Huang, Lianjun Song, Xiya Zhang, Tong Bu
Rapid monitoring of pesticides using gold nanoparticle-based immunochromatographic assays (AuNPs-ICA) is desirable but is limited by two major obstacles: insufficient utilization of monoclonal antibodies (mAbs) and matrix interference, which critically affect the sensitivity and accuracy of immunoassay. Herein, oriented labeling at the Fc fragment of mAbs (OLAb)-based ICAs were developed for sensitive detection of carbofuran (CBF) and 3-hydroxycarbofuran (3-OH-CBF) in nine high-interference fruits and vegetables. Streptavidin, protein A, and goat anti-mouse immunoglobulin were employed to functionalize AuNPs, carbon nanoparticles, and time-resolved fluorescent microspheres, yielding nine OLAb probes with enhanced signals and superb bioactivity. These probes reduced mAbs consumption by 50–92.9% and maximized antigen-binding fragment exposure, enhancing sensitivity by 1.07–5-fold. Importantly, by minimizing nonspecific matrix protein binding, the platform required only 0.3- to 1.5-fold the original extraction volumes and achieved dramatically lower detection limits (0.1–1.81 μg/kg), which represented a 2.9–50.8-fold improvement over conventional AuNPs-ICA.
{"title":"Orientational probes-powered sensitive and accurate immunochromatographic assays with reduced antibody consumption and diminished matrix interference","authors":"Yexuan Mao , Jinkui Wang , Changwei Luo, Meng Dang, Dan Hai, Xianqing Huang, Lianjun Song, Xiya Zhang, Tong Bu","doi":"10.1016/j.foodchem.2026.148338","DOIUrl":"10.1016/j.foodchem.2026.148338","url":null,"abstract":"<div><div>Rapid monitoring of pesticides using gold nanoparticle-based immunochromatographic assays (AuNPs-ICA) is desirable but is limited by two major obstacles: insufficient utilization of monoclonal antibodies (mAbs) and matrix interference, which critically affect the sensitivity and accuracy of immunoassay. Herein, oriented labeling at the Fc fragment of mAbs (OLAb)-based ICAs were developed for sensitive detection of carbofuran (CBF) and 3-hydroxycarbofuran (3-OH-CBF) in nine high-interference fruits and vegetables. Streptavidin, protein A, and goat anti-mouse immunoglobulin were employed to functionalize AuNPs, carbon nanoparticles, and time-resolved fluorescent microspheres, yielding nine OLAb probes with enhanced signals and superb bioactivity. These probes reduced mAbs consumption by 50–92.9% and maximized antigen-binding fragment exposure, enhancing sensitivity by 1.07–5-fold. Importantly, by minimizing nonspecific matrix protein binding, the platform required only 0.3- to 1.5-fold the original extraction volumes and achieved dramatically lower detection limits (0.1–1.81 μg/kg), which represented a 2.9–50.8-fold improvement over conventional AuNPs-ICA.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148338"},"PeriodicalIF":9.8,"publicationDate":"2026-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146135076","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 : 2026-02-07DOI: 10.1016/j.foodchem.2026.148351
Raise Ahmad, Amanda Dupas de Matos, Joanne Hort, Li Day, Julie E. Dalziel
{"title":"Influence of sugar composition in yoghurt on sweet receptor activation and sensory sweetness perception","authors":"Raise Ahmad, Amanda Dupas de Matos, Joanne Hort, Li Day, Julie E. Dalziel","doi":"10.1016/j.foodchem.2026.148351","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148351","url":null,"abstract":"","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"311 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146135072","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}
Non-uniform heating is a major challenge in microwave food processing. To address this, we developed a biodegradable, microwave-active composite film by incorporating carboxyl-modified multi-walled carbon nanotubes (MWCNT-COOH) into a chitosan (CS) matrix. MWCNT-COOH markedly improved dielectric properties and formed a homogeneous, well-dispersed network within CS, enhancing interfacial compatibility and thermal conductivity. The optimized CS/MWCNT-COOH-0.9 film acted as an efficient microwave-absorbing and heat-conducting layer. When used as a film on model foods (rice balls) under 700 W microwave irradiation, it substantially improved heating uniformity, as evidenced by infrared thermography. The film reduced core-to-surface temperature gradients and eliminated hotspots and cold spots by converting microwave energy into heat via dielectric loss and Joule heating, followed by redistribution through thermal conduction. This work provides a practical packaging solution to enhance microwave heating for ready-to-eat foods and advanced processing technologies, with the final packaging exhibiting environmentally friendly characteristics.
{"title":"Microwave heating uniformity enhancement based on multi-walled carbon nanotube/chitosan packaging","authors":"Yuqing Wu, Junjun Zhang, Xiaowei Huang, Xinai Zhang, Xiaobo Zou, Jiyong Shi","doi":"10.1016/j.foodchem.2026.148350","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148350","url":null,"abstract":"Non-uniform heating is a major challenge in microwave food processing. To address this, we developed a biodegradable, microwave-active composite film by incorporating carboxyl-modified multi-walled carbon nanotubes (MWCNT-COOH) into a chitosan (CS) matrix. MWCNT-COOH markedly improved dielectric properties and formed a homogeneous, well-dispersed network within CS, enhancing interfacial compatibility and thermal conductivity. The optimized CS/MWCNT-COOH-0.9 film acted as an efficient microwave-absorbing and heat-conducting layer. When used as a film on model foods (rice balls) under 700 W microwave irradiation, it substantially improved heating uniformity, as evidenced by infrared thermography. The film reduced core-to-surface temperature gradients and eliminated hotspots and cold spots by converting microwave energy into heat via dielectric loss and Joule heating, followed by redistribution through thermal conduction. This work provides a practical packaging solution to enhance microwave heating for ready-to-eat foods and advanced processing technologies, with the final packaging exhibiting environmentally friendly characteristics.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"91 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146129446","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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