Pub Date : 2025-02-17DOI: 10.1016/j.foodchem.2025.143451
Haijing Li, Xiufang Xia, Meili Shao
Dynamic changes in the in vitro digestive properties of postmortem mirror carp (Cyprinus carpio L.) at various intervals (0, 4, 24, 72, 120, and 168 h) under refrigerated conditions (4 °C) were evaluated based on protein degradation and oxidative reactions. Results indicated that protein degradation and oxidation intensified over storage time, as evidenced by increases in total viable counts, β-sheet content, and surface hydrophobicity, alongside decreases in α-helix content and fluorescence intensity (p < 0.05). The myofibril fragmentation index and TCA-soluble peptide levels peaked at 72.90 and 6.91 μmol tyrosine/g, respectively, whereas the total sulfhydryl content dropped to 50.25 μmol/g after 168 h postmortem. In vitro simulated gastrointestinal digestion experiments further demonstrated that aging enhanced protein digestibility. This study elucidates the postmortem dynamic patterns of freshwater fish, providing a theoretical basis for quality regulation.
{"title":"Investigation of changes in the in vitro digestive properties of mirror carp (Cyprinus carpio L.) during postmortem storage based on protein degradation and oxidation","authors":"Haijing Li, Xiufang Xia, Meili Shao","doi":"10.1016/j.foodchem.2025.143451","DOIUrl":"10.1016/j.foodchem.2025.143451","url":null,"abstract":"<div><div>Dynamic changes in the <em>in vitro</em> digestive properties of postmortem mirror carp (<em>Cyprinus carpio L.</em>) at various intervals (0, 4, 24, 72, 120, and 168 h) under refrigerated conditions (4 °C) were evaluated based on protein degradation and oxidative reactions. Results indicated that protein degradation and oxidation intensified over storage time, as evidenced by increases in total viable counts, <em>β</em>-sheet content, and surface hydrophobicity, alongside decreases in <em>α</em>-helix content and fluorescence intensity (<em>p</em> < 0.05). The myofibril fragmentation index and TCA-soluble peptide levels peaked at 72.90 and 6.91 μmol tyrosine/g, respectively, whereas the total sulfhydryl content dropped to 50.25 μmol/g after 168 h postmortem. <em>In vitro</em> simulated gastrointestinal digestion experiments further demonstrated that aging enhanced protein digestibility. This study elucidates the postmortem dynamic patterns of freshwater fish, providing a theoretical basis for quality regulation.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"476 ","pages":"Article 143451"},"PeriodicalIF":8.5,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143435228","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-17DOI: 10.1016/j.foodchem.2025.143455
Gonzalo Velazquez, Cristian Felipe Ramirez-Gutierrez, Guadalupe Mendez-Montealvo, Rodrigo Velazquez-Castillo, Luis Fernando Morelos-Medina, Eduardo Morales-Sánchez, Marcela Gaytán-Martínez, Mario E. Rodríguez-García, Brenda Contreras-Jiménez
Starch retrogradation remains as an area of interest due to its technological implications. The long-term structural changes taking place during the retrogradation process of gels from rice, potato, and corn starches were investigated using X-ray diffraction (XRD), rheology, and Fourier transform infrared spectroscopy (FTIR). Rietveld refinement of XRD showed that initial crystalline arrangement of starches transitioned to a combination of hexagonal and monoclinic structure in varying proportions, also the distribution of crystalline and amorphous phases, had a preferential growth depending on the starch source. Final crystallinity values after 28 days in gels were potato (12.38 %) > corn (7.26 %) > rice (1.92 %). All starch gels showed a viscoelastic behavior with a mesh size of the gel network decreasing over time. FTIR showed a close relationship with crystallinity growing. These results enhance the understanding of structural changes in starch gels during retrogradation and help predict their behavior.
{"title":"Effect of long-term retrogradation on the crystallinity, vibrational and rheological properties of potato, corn, and rice starches","authors":"Gonzalo Velazquez, Cristian Felipe Ramirez-Gutierrez, Guadalupe Mendez-Montealvo, Rodrigo Velazquez-Castillo, Luis Fernando Morelos-Medina, Eduardo Morales-Sánchez, Marcela Gaytán-Martínez, Mario E. Rodríguez-García, Brenda Contreras-Jiménez","doi":"10.1016/j.foodchem.2025.143455","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143455","url":null,"abstract":"Starch retrogradation remains as an area of interest due to its technological implications. The long-term structural changes taking place during the retrogradation process of gels from rice, potato, and corn starches were investigated using X-ray diffraction (XRD), rheology, and Fourier transform infrared spectroscopy (FTIR). Rietveld refinement of XRD showed that initial crystalline arrangement of starches transitioned to a combination of hexagonal and monoclinic structure in varying proportions, also the distribution of crystalline and amorphous phases, had a preferential growth depending on the starch source. Final crystallinity values after 28 days in gels were potato (12.38 %) > corn (7.26 %) > rice (1.92 %). All starch gels showed a viscoelastic behavior with a mesh size of the gel network decreasing over time. FTIR showed a close relationship with crystallinity growing. These results enhance the understanding of structural changes in starch gels during retrogradation and help predict their behavior.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"49 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143435230","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-16DOI: 10.1016/j.foodchem.2025.143435
Jiawei Wu, Yufei Xiao, Chuanjin Wang
Dandelion is a well-known wild vegetable and traditional medicine herb widely distributed in nature. Extraction, compositional analysis, in vitro antioxidant and antiproliferative activities of dandelion seed oil (DSO) from dandelion seeds (DS) was investigated in this paper. The extraction rate of DSO was 13.46 % using petroleum ether reflux method. 66 compounds and their relative contents were identified by GC–MS. DSO mainly contains olefins, alkanes, alcohols, ketones and other substances, among which (−)-limonene is the most. When the concentration of DSO was 0.24 mg/mL, the WA (reducing power) value was 1.442. DSO also showed exhibited moderate antioxidant activity in the ABTS assay (IC50 value = 0.08 mg/mL), the DPPH test (IC50 value = 0.33 mg/mL). The IC50 of DSO against HeLa, TE-1 and MCF-7 cancer cells were (328.3 ± 3.3) μg/mL, (212.4 ± 2.1) μg/mL and (283.8 ± 3.2) μg/mL, respectively. DSO showed potent antioxidant and antiproliferative activities and thus can be utilized as natural antioxidants and health care products.
{"title":"Extraction, compositional analysis, in vitro antioxidant and antiproliferative activities of dandelion (Taraxacum officinale) seed oil","authors":"Jiawei Wu, Yufei Xiao, Chuanjin Wang","doi":"10.1016/j.foodchem.2025.143435","DOIUrl":"10.1016/j.foodchem.2025.143435","url":null,"abstract":"<div><div>Dandelion is a well-known wild vegetable and traditional medicine herb widely distributed in nature. Extraction, compositional analysis, in vitro antioxidant and antiproliferative activities of dandelion seed oil (DSO) from dandelion seeds (DS) was investigated in this paper. The extraction rate of DSO was 13.46 % using petroleum ether reflux method. 66 compounds and their relative contents were identified by GC–MS. DSO mainly contains olefins, alkanes, alcohols, ketones and other substances, among which (−)-limonene is the most. When the concentration of DSO was 0.24 mg/mL, the W<sub><em>A</em></sub> (reducing power) value was 1.442. DSO also showed exhibited moderate antioxidant activity in the ABTS assay (IC<sub>50</sub> value = 0.08 mg/mL), the DPPH test (IC<sub>50</sub> value = 0.33 mg/mL). The IC<sub>50</sub> of DSO against HeLa, TE-1 and MCF-7 cancer cells were (328.3 ± 3.3) μg/mL, (212.4 ± 2.1) μg/mL and (283.8 ± 3.2) μg/mL, respectively. DSO showed potent antioxidant and antiproliferative activities and thus can be utilized as natural antioxidants and health care products.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"476 ","pages":"Article 143435"},"PeriodicalIF":8.5,"publicationDate":"2025-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143427053","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-16DOI: 10.1016/j.foodchem.2025.143428
Peiyi Zhu , Yanming Ren , Changqing Wei , Jingjing Luo , Dan Wu , Xingqian Ye , Natthawuddhi Donlao , Jinhu Tian
Sea buckthorn is a fruit rich in many bioactive compounds and shows the benefits of antioxidant, anti-inflammatory, anti-obesity, hepatoprotective, anti-tumor, and immunomodulatory properties, etc. The main bioactive compounds extracted and characterized in sea buckthorn are polyphenols, carotenoids, and functional lipids, which could provide health benefits by scavenging free radicals, regulating enzyme activities, and modulating signaling pathways, etc. Although there are many studies focused on the values of sea buckthorn, a comprehensive review on its chemical composition, functional mechanism and food application are still lacking. Thus, this paper aims to review the bioactive compounds in sea buckthorn, their underlying mechanisms for health benefits, as well as the applications in health food development. Particularly, the potential value of sea buckthorn and the novel technologies applied in previous studies are also discussed to improve its use for human health.
{"title":"Compounds from sea buckthorn and their application in food: A review","authors":"Peiyi Zhu , Yanming Ren , Changqing Wei , Jingjing Luo , Dan Wu , Xingqian Ye , Natthawuddhi Donlao , Jinhu Tian","doi":"10.1016/j.foodchem.2025.143428","DOIUrl":"10.1016/j.foodchem.2025.143428","url":null,"abstract":"<div><div>Sea buckthorn is a fruit rich in many bioactive compounds and shows the benefits of antioxidant, anti-inflammatory, anti-obesity, hepatoprotective, anti-tumor, and immunomodulatory properties, etc. The main bioactive compounds extracted and characterized in sea buckthorn are polyphenols, carotenoids, and functional lipids, which could provide health benefits by scavenging free radicals, regulating enzyme activities, and modulating signaling pathways, etc. Although there are many studies focused on the values of sea buckthorn, a comprehensive review on its chemical composition, functional mechanism and food application are still lacking. Thus, this paper aims to review the bioactive compounds in sea buckthorn, their underlying mechanisms for health benefits, as well as the applications in health food development. Particularly, the potential value of sea buckthorn and the novel technologies applied in previous studies are also discussed to improve its use for human health.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"476 ","pages":"Article 143428"},"PeriodicalIF":8.5,"publicationDate":"2025-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143417929","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-16DOI: 10.1016/j.foodchem.2025.143433
Weimin Meng , Miao Hu , Yaxin Gao , Pengfei Zhang , Jiao Wang , Zifan Yuan , Shuying Li , Fengzhong Wang
The high-value utilization of okara is vital for promoting sustainable practices in the soybean industry and addressing global food security challenges. This study investigated the effects of Bacillus subtilis BSNK-5 fermentation on okara's nutritional, structural, and functional properties. BSNK-5 fermentation effectively degraded insoluble dietary fiber, protein, and fat into soluble fiber, peptides, amino acids, and fatty acids, while reducing trypsin inhibitors and antigenic proteins. It also increased phenolic compounds, promoted the conversion of glycosides to aglycones, and enhanced digestibility and nutritional quality. After fermentation with BSNK-5, the surface wrinkles of the okara were reduced, and the particles became smaller. Additionally, BSNK-5 fermentation improved water-holding, oil-holding, swelling capacities, antioxidant activity, cholesterol binding, glucose absorption, and antihypertensive properties. These results highlight the potential of BSNK-5 fermentation to enhance okara's nutritional and functional value, providing valuable raw materials for the food industry.
{"title":"Transformation effects of Bacillus subtilis BSNK-5 on okara: Insights into its component transformation, structural characteristics, and functional properties","authors":"Weimin Meng , Miao Hu , Yaxin Gao , Pengfei Zhang , Jiao Wang , Zifan Yuan , Shuying Li , Fengzhong Wang","doi":"10.1016/j.foodchem.2025.143433","DOIUrl":"10.1016/j.foodchem.2025.143433","url":null,"abstract":"<div><div>The high-value utilization of okara is vital for promoting sustainable practices in the soybean industry and addressing global food security challenges. This study investigated the effects of <em>Bacillus subtilis</em> BSNK-5 fermentation on okara's nutritional, structural, and functional properties. BSNK-5 fermentation effectively degraded insoluble dietary fiber, protein, and fat into soluble fiber, peptides, amino acids, and fatty acids, while reducing trypsin inhibitors and antigenic proteins. It also increased phenolic compounds, promoted the conversion of glycosides to aglycones, and enhanced digestibility and nutritional quality. After fermentation with BSNK-5, the surface wrinkles of the okara were reduced, and the particles became smaller. Additionally, BSNK-5 fermentation improved water-holding, oil-holding, swelling capacities, antioxidant activity, cholesterol binding, glucose absorption, and antihypertensive properties. These results highlight the potential of BSNK-5 fermentation to enhance okara's nutritional and functional value, providing valuable raw materials for the food industry.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"476 ","pages":"Article 143433"},"PeriodicalIF":8.5,"publicationDate":"2025-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143417927","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-16DOI: 10.1016/j.foodchem.2025.143395
Kıvılcım Yıldız, Onur Özdikicierler, Pelin Günç Ergönül
This study examined the potential to mitigate 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) during the inhibition phase of chemical interesterification in refined, bleached, and deodorized (RBD) palm olein oil. Two types of bleaching earth, natural and acid-activated, were used at concentrations ranging from 3 % to 6 %, and their impact on ester formation was evaluated. Chemical interesterification and adsorption treatments significantly improved oil quality and reduced ester levels (p < 0.05). Specifically, using 6 % bleaching earth led to a 98.5 % reduction in 3-MCPDE and a 98.3 % reduction in GE. The type of bleaching earth did not significantly affect the reduction of these contaminants, while the amount of bleaching earth used played a crucial role in the mitigation.
{"title":"Investigating the role of adsorbent type and ratio in mitigating 3-MCPD and GE formation during the inhibition of palm oil chemical interesterification via earth treatment","authors":"Kıvılcım Yıldız, Onur Özdikicierler, Pelin Günç Ergönül","doi":"10.1016/j.foodchem.2025.143395","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143395","url":null,"abstract":"This study examined the potential to mitigate 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) during the inhibition phase of chemical interesterification in refined, bleached, and deodorized (RBD) palm olein oil. Two types of bleaching earth, natural and acid-activated, were used at concentrations ranging from 3 % to 6 %, and their impact on ester formation was evaluated. Chemical interesterification and adsorption treatments significantly improved oil quality and reduced ester levels (<em>p</em> < 0.05). Specifically, using 6 % bleaching earth led to a 98.5 % reduction in 3-MCPDE and a 98.3 % reduction in GE. The type of bleaching earth did not significantly affect the reduction of these contaminants, while the amount of bleaching earth used played a crucial role in the mitigation.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"10 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143427055","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-16DOI: 10.1016/j.foodchem.2025.143439
Xuemei Tang , Ting Wu , Caiying Wang , Wei Zeng , Chengzhen Ji , Jing Wei , Long Wu
Selectively trapping analytes in complex matrices to hotspots and performing sensitive detection is an extremely important topic in surface-enhanced Raman spectroscopy (SERS) detection. Herein, a molecularly imprinted polymers-based electrochemical SERS (MIP-EC-SERS) sensor was proposed for detecting acetamiprid (AAP) residue. A polydopamine layer rich in imprinted cavities was fabricated on the surface of AuNPs/ITO, using an electropolymerization process, yielding a SERS substrate modified with MIP (MIP/AuNPs/ITO). Selective capture of AAP by imprinted cavities provided the initial signal enhancement. Subsequently, applying a potential of +0.3 V promoted interactions between AAP and SERS interface, further amplifying the SERS signals. The MIP-EC-SERS sensor achieved a limit of detection down to 3.2 nM and exhibited 13.6 times higher sensitivity than that without applied potential (43.5 nM). Importantly, the practical applicability of the sensor was confirmed by accurately testing AAP in vegetable samples, demonstrating promising application potential for food safety monitoring.
{"title":"A three-in-one strategy of molecularly imprinted polymers-based electrochemical SERS for sensitive detection of acetamiprid in vegetables","authors":"Xuemei Tang , Ting Wu , Caiying Wang , Wei Zeng , Chengzhen Ji , Jing Wei , Long Wu","doi":"10.1016/j.foodchem.2025.143439","DOIUrl":"10.1016/j.foodchem.2025.143439","url":null,"abstract":"<div><div>Selectively trapping analytes in complex matrices to hotspots and performing sensitive detection is an extremely important topic in surface-enhanced Raman spectroscopy (SERS) detection. Herein, a molecularly imprinted polymers-based electrochemical SERS (MIP-EC-SERS) sensor was proposed for detecting acetamiprid (AAP) residue. A polydopamine layer rich in imprinted cavities was fabricated on the surface of AuNPs/ITO, using an electropolymerization process, yielding a SERS substrate modified with MIP (MIP/AuNPs/ITO). Selective capture of AAP by imprinted cavities provided the initial signal enhancement. Subsequently, applying a potential of +0.3 V promoted interactions between AAP and SERS interface, further amplifying the SERS signals. The MIP-EC-SERS sensor achieved a limit of detection down to 3.2 nM and exhibited 13.6 times higher sensitivity than that without applied potential (43.5 nM). Importantly, the practical applicability of the sensor was confirmed by accurately testing AAP in vegetable samples, demonstrating promising application potential for food safety monitoring.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"476 ","pages":"Article 143439"},"PeriodicalIF":8.5,"publicationDate":"2025-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143427054","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}
Food Peptide Calcium Chelate was an excellent calcium supplement. The aim of this study was to isolate peptides with high calcium binding activity from a mixture of casein hydrolyzed peptides, to determine their structural characteristics and to verify their function. Firstly, micellar casein was hydrolyzed by a combination of flavor protease and trypsin. Casein hydrolysate peptides (CHP) with high calcium chelating activity were obtained by three purifications and characterized by high-performance liquid chromatography tandem mass spectrometry (HPLC-MS/MS), mass spectrometry (MS/MS), and fourier transform infrared spectroscopy (FTIR). The results showed that the purified polypeptide (Tyr-Gln-Glu-Pro) had high calcium binding capacity (70.10 ± 4.23 μg/mg). Animal experiments confirmed that YQEP-Ca was effective in improving the bone microarchitecture of rats, and that the low-calcium-content's medium-dose group also had better utilization than the inorganic and unchelated calcium groups. Therefore, the YQEP-Ca obtained in this study provides new clues for the development of various products.
{"title":"Purification, characterization, and functional validation of a novel casein complex enzyme hydrolysate-binding calcium","authors":"Xin Wang , Xianwei Yuan , Ruyu Yan, Jianchen Song, Chuan Ren, Hongbo Li, Hongjuan Li, Jinghua Yu","doi":"10.1016/j.foodchem.2025.143438","DOIUrl":"10.1016/j.foodchem.2025.143438","url":null,"abstract":"<div><div>Food Peptide Calcium Chelate was an excellent calcium supplement. The aim of this study was to isolate peptides with high calcium binding activity from a mixture of casein hydrolyzed peptides, to determine their structural characteristics and to verify their function. Firstly, micellar casein was hydrolyzed by a combination of flavor protease and trypsin. Casein hydrolysate peptides (CHP) with high calcium chelating activity were obtained by three purifications and characterized by high-performance liquid chromatography tandem mass spectrometry (HPLC-MS/MS), mass spectrometry (MS/MS), and fourier transform infrared spectroscopy (FTIR). The results showed that the purified polypeptide (Tyr-Gln-Glu-Pro) had high calcium binding capacity (70.10 ± 4.23 μg/mg). Animal experiments confirmed that YQEP-Ca was effective in improving the bone microarchitecture of rats, and that the low-calcium-content's medium-dose group also had better utilization than the inorganic and unchelated calcium groups. Therefore, the YQEP-Ca obtained in this study provides new clues for the development of various products.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"476 ","pages":"Article 143438"},"PeriodicalIF":8.5,"publicationDate":"2025-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143417928","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-16DOI: 10.1016/j.foodchem.2025.143426
Yanyan Wu , Yamei Wu , Yongqiang Zhao , Huan Xiang , Zhiming Hao , Qing Wang , Yueqi Wang
The effect of oat β-glucan (OG) on the structure, interfacial behavior and emulsion rheological properties of sea bass myofibrillar protein (MP) was investigated. Fourier transform infrared spectroscopy demonstrated that adding OG decreased the α-helix content in MP from 27% to 22% and increased the β-sheet content, suggesting that OG facilitated MP unfolding. When the OG content was 1.2%, the interfacial tension decreased by approximately 20%, and the diffusion rate increased by approximately 1.5-fold. These changes augmented the physical stability of emulsions. Rheological analysis showed that 3% OG promoted the energy storage modulus (G') of the emulsion. These changes enhanced MP adsorption and rearrangement at the oil-water interface, which enhanced viscoelasticity in the interfacial film and further increased the emulsion stability. These findings augment the understanding of protein-polysaccharide interactions and provide guidance for improving protein emulsion stability.
研究了燕麦β-葡聚糖（OG）对海鲈肌纤维蛋白（MP）的结构、界面行为和乳液流变特性的影响。傅立叶变换红外光谱显示，加入 OG 后，MP 中的α-螺旋含量从 27% 降至 22%，而β-片状含量则有所增加，这表明 OG 有助于 MP 的展开。当 OG 含量为 1.2% 时，界面张力降低了约 20%，扩散速率增加了约 1.5 倍。这些变化增强了乳液的物理稳定性。流变分析表明，3% 的 OG 提高了乳液的储能模量（G'）。这些变化增强了 MP 在油水界面的吸附和重排，从而增强了界面薄膜的粘弹性，进一步提高了乳液的稳定性。这些发现加深了人们对蛋白质与多糖相互作用的理解，并为提高蛋白质乳液稳定性提供了指导。
{"title":"Enhanced stability and rheological properties of myofibrillar proteins emulsions conferred by oat β-glucan: Insights into structural and interfacial interactions","authors":"Yanyan Wu , Yamei Wu , Yongqiang Zhao , Huan Xiang , Zhiming Hao , Qing Wang , Yueqi Wang","doi":"10.1016/j.foodchem.2025.143426","DOIUrl":"10.1016/j.foodchem.2025.143426","url":null,"abstract":"<div><div>The effect of oat β-glucan (OG) on the structure, interfacial behavior and emulsion rheological properties of sea bass myofibrillar protein (MP) was investigated. Fourier transform infrared spectroscopy demonstrated that adding OG decreased the α-helix content in MP from 27% to 22% and increased the β-sheet content, suggesting that OG facilitated MP unfolding. When the OG content was 1.2%, the interfacial tension decreased by approximately 20%, and the diffusion rate increased by approximately 1.5-fold. These changes augmented the physical stability of emulsions. Rheological analysis showed that 3% OG promoted the energy storage modulus (G') of the emulsion. These changes enhanced MP adsorption and rearrangement at the oil-water interface, which enhanced viscoelasticity in the interfacial film and further increased the emulsion stability. These findings augment the understanding of protein-polysaccharide interactions and provide guidance for improving protein emulsion stability.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"476 ","pages":"Article 143426"},"PeriodicalIF":8.5,"publicationDate":"2025-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143417930","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-15DOI: 10.1016/j.foodchem.2025.143425
Larissa Naomi Takeda, Amanda Omine, Lucas Fornari Laurindo, Adriano Cressoni Araújo, Nathália Machado Mendes, Jefferson A. Dias, Joachim Kavalakatt, Sabyasachi Banerjee, Ricardo de Alvares Goulart, Atanas G. Atanasov, Anupam Bishayee, Sandra Maria Barbalho
Brazil nut is one of the most consumed nut-producing species from South America. This narrative review evaluates the potential benefits of Brazil nut in health and disease. Various preclinical studies have shown that Brazil nut possesses antioxidant and anti-inflammatory actions and may be associated with antihypertensive, anti-nephrotoxic, cardioprotective (by reversing obesity, diabetes, hypertension, and dyslipidemia), and antineoplastic properties. Additionally, several clinical trials showed that Brazil nut can improve antioxidant defense, reduce inflammatory processes, attenuate glycemia, prevent obesity and hypertension, reduce visceral adiposity, reduce endothelial dysfunction, and improve vascular tone. Besides its various health benefits, Brazil nut can be a promising agent in the food industry for enhancing products with a better nutritional profile and meeting the growing demand for functional and sustainable foods. Moreover, secondary products derived from the Brazil nut, such as Brazil nut oil and phytocompounds, have potential for use in multiple pharmaceutical and cosmetics industries.
{"title":"Brazil nut (Bertholletia excelsa Bonpl.) in health and disease: A narrative review","authors":"Larissa Naomi Takeda, Amanda Omine, Lucas Fornari Laurindo, Adriano Cressoni Araújo, Nathália Machado Mendes, Jefferson A. Dias, Joachim Kavalakatt, Sabyasachi Banerjee, Ricardo de Alvares Goulart, Atanas G. Atanasov, Anupam Bishayee, Sandra Maria Barbalho","doi":"10.1016/j.foodchem.2025.143425","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143425","url":null,"abstract":"Brazil nut is one of the most consumed nut-producing species from South America. This narrative review evaluates the potential benefits of Brazil nut in health and disease. Various preclinical studies have shown that Brazil nut possesses antioxidant and anti-inflammatory actions and may be associated with antihypertensive, anti-nephrotoxic, cardioprotective (by reversing obesity, diabetes, hypertension, and dyslipidemia), and antineoplastic properties. Additionally, several clinical trials showed that Brazil nut can improve antioxidant defense, reduce inflammatory processes, attenuate glycemia, prevent obesity and hypertension, reduce visceral adiposity, reduce endothelial dysfunction, and improve vascular tone. Besides its various health benefits, Brazil nut can be a promising agent in the food industry for enhancing products with a better nutritional profile and meeting the growing demand for functional and sustainable foods. Moreover, secondary products derived from the Brazil nut, such as Brazil nut oil and phytocompounds, have potential for use in multiple pharmaceutical and cosmetics industries.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"3 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143418481","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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