This study examined how carbohydrate matrix composition, including maltodextrins (MDs), lactose and trehalose, affects butter flavour encapsulation. Octenyl succinic anhydride (OSA) starch combined with MD (DE 18) or lac...This study examined how carbohydrate matrix composition, including maltodextrins (MDs), lactose and trehalose, affects butter flavour encapsulation. Octenyl succinic anhydride (OSA) starch combined with MD (DE 18) or lactose achieved the highest encapsulation efficiencies (83.5% and 79.3%), likely due to rapid shell formation. OSA starch alone or with lactose provided the greatest retention of volatile ketones (>90%), highlighting the influence of molecular weight (MW) and structural conformation. During six months of storage, OSA starch alone maintained flavour retention above 85%, outperforming combined matrices. In contrast, powders containing disaccharides exhibited agglomeration, attributed to lower glass transition temperatures associated with lower MW. Hydrophilic compounds were primarily released from dry powders and influenced by the matrix MW and water activity, whereas hydrophobic ones were more readily released from reconstituted emulsions. These findings offer insights for designing encapsulation systems with tailored physicochemical properties to meet specific food applications through strategic modulation of carbohydrate matrices.
Biodegradable colorimetric sensors capable of quantitatively correlating humidity with food quality under real storage conditions remain scarce. Here, we developed starch-based cryogels with varying amounts of cobalt chl...Biodegradable colorimetric sensors capable of quantitatively correlating humidity with food quality under real storage conditions remain scarce. Here, we developed starch-based cryogels with varying amounts of cobalt chloride (CoCl) and investigated their performance as moisture sensors. We evaluated their color response to humidity (18, 60, 99%) with standard color values and image analysis. Cryogels with 20% CoCl showed the highest humidity sensitivity, indicated by b* value shifts with rapid and visually detectable responses. CoCl also increased water absorption, confirming its hygroscopic behavior. Image analysis provided an instrument-free and practical approach for humidity monitoring. Further tests at 45% and 75% humidity and in real packaging (polypropylene, polyethylene, and gelatin-wrapped crackers) showed a strong quantitative correlation between the b* value, internal humidity, and cracker texture. These findings highlight the potential of starch-based cryogels as scalable, instrument-free sensors for intelligent and sustainable food packaging systems.
An UHPLC-MS/MS method, combined with QuEChERS sample preparation, was developed and validated for the quantification of benfuracarb residues in 43 plant-derived foods. Silver nitrate (AgNO) solution was used as a protect...An UHPLC-MS/MS method, combined with QuEChERS sample preparation, was developed and validated for the quantification of benfuracarb residues in 43 plant-derived foods. Silver nitrate (AgNO) solution was used as a protective agent, and an ammonia-ammonium chloride buffer solution (ACS) was employed to neutralize the pH in acidic samples. Calibration curves demonstrated excellent linearity (R > 0.9977) over the concentration range of 5-250 μg/kg. Recoveries of benfuracarb ranged from 80.67 to 113.33%, with relative standard deviations (RSDs) of 0.97-11.02%. The limits of detection (LOD) and quantification (LOQ) were 0.01-0.93 μg/kg and 0.04-3.11 μg/kg, respectively. Cross-validation in six independent laboratories yielded recoveries of 78.3-106% and RSDs below 11%. The method was applied to analyze 50 plant-derived food samples, all containing pesticide residues below the established maximum residue limits (MRLs). These results confirm the method is accurate, sensitive, and universal for benfuracarb detection in plant-derived foods, with good stability, transferability, and suitability for routine monitoring.
Harvest time is a critical determinant of grape and wine quality. This study investigated the influence of harvest time on the phenolic compounds and physicochemical properties of Marselan grapes and wines across two cli...Harvest time is a critical determinant of grape and wine quality. This study investigated the influence of harvest time on the phenolic compounds and physicochemical properties of Marselan grapes and wines across two climatic regions during the 2022 and 2023 vintages. Five sequential harvests (S1-S5) were conducted in Shandong (warm temperate monsoon climate), whereas three (N1-N3) were implemented in Ningxia (moderate temperate continental climate). In Shandong, harvest at S4 optimized the accumulation of total phenolic content (TPC), total flavan-3-ols (TFOC), total flavonoid content (TFC) and monomeric phenolic compounds in grape skins and wines. In contrast, in Ningxia, phenolic accumulation in grape skins and wines was optimized at N1-N2; TPC, TFOC, and monomeric phenolic compounds were relatively high at N1, while total anthocyanin content (TAC) and monomeric anthocyanins remained relatively high at N2. The optimal harvest time exhibited greater interannual variability in Ningxia than in Shandong. In summary, for Marselan grapes and wines, mid-to-late delayed harvest optimized core phenolic quality in warm monsoon regions, whereas early-to-mid harvest was optimal in temperate continental regions.
The prevalence of synthetic antioxidants in processed foods necessitates the development of sensitive, rapid, and cost-effective analytical methods for their accurate monitoring and quantification. This study describes t...The prevalence of synthetic antioxidants in processed foods necessitates the development of sensitive, rapid, and cost-effective analytical methods for their accurate monitoring and quantification. This study describes the facile synthesis of a novel defect-engineered SrAlO@CB nanocomposite to investigate the sensitive electrochemical detection of tert-butylhydroquinone (TBHQ) in food samples. EIS revealed that the SrAlO@CB/SPCE exhibited the lowest charge-transfer resistance. Electrocatalytic investigations demonstrated for the first time that defect engineered SrAlO@CB/SPCEs facilitated superior electron transfer and increased mass transport of reaction by dual pathway mechanism, whereby TBHQ molecular adsorption and OH bond polarization was facilitated by the Lewis acid Sr-O-Al sites on the electroactive surface while CB contributed to the electrocatalytic reaction through π-π stacking and rapid electron delocalization. Under optimized condition (0.1 M phosphate buffer, pH -7.0), the SrAlO@CB/SPCE sensor showed an analytical performance for TBHQ detection by DPV, including an exceptionally wide linear detection range of 0.01-142.94 μM (R = 0.995) and an ultra-low detection limit (LOD) of 0.0051 μM. The sensor demonstrated outstanding operational reliability with a repeatability, reproducibility and exceptional long-term stability. Selectivity of the sensor toward TBHQ was demonstrated by interference studies and it was tested in commercially available edible oils using the standard addition method, achieving consistently high recovery rates of (97-103%) with low relative standard deviation (RSD < 4%, n = 3) across all tested matrices.
In this study, raw and fermented black chickpea flours (100%) were used to prepare gluten-free crackers. In addition, shortening in crackers was replaced with carnauba wax oleogel at 0, 25, 50, 75, and 100% levels. Effec...In this study, raw and fermented black chickpea flours (100%) were used to prepare gluten-free crackers. In addition, shortening in crackers was replaced with carnauba wax oleogel at 0, 25, 50, 75, and 100% levels. Effects of fermentation and fat replacer on the physico-chemical, structural, and sensory quality of crackers were investigated. The results showed that fermented chickpea crackers had similar (P > 0.05) protein (13.23%), mineral contents, and antioxidant activity (2.35 μmol TE/g) to raw chickpea crackers. Fermented chickpea crackers had a harder texture. 100% oleogel crackers demonstrated comparable technological quality to 100% shortening crackers. Fourier transform infrared spectra confirmed that there were no differences between functional groups in crackers. Regarding sensory assessment, oleogel demonstrated promising results in both crackers. These findings confirm the feasibility of oleogel as a potential fat replacer for functional gluten-free crackers. Moreover, fermentation represents an effective strategy for developing viable gluten-free options for consumers.
Pea peptides (PP) with hypoglycemic activity were prone to decrease activity due to their sensitivities to pH, temperature and enzymes. Herein, ferulic acid modified sodium alginate conjugate was prepared and employed as...Pea peptides (PP) with hypoglycemic activity were prone to decrease activity due to their sensitivities to pH, temperature and enzymes. Herein, ferulic acid modified sodium alginate conjugate was prepared and employed as the carrier for fabricating FA-SA-PP NPs with the PP encapsulation efficiency (EE) of 99.69%, which formed the I-level fence for protecting PP. Further, SA-based hydrogel beads loaded with FA-SA-PP NPs (EE: 99.87%) were prepared for forming the II-level fence to protect PP. Results showed that FA-SA-PP NPs@SA HBs had good stability in SGF, and gradually swelled and released FA-SA-PP NPs in SIF. Besides, the digested products of FA-SA-PP NPs@SA HBs still showed good antioxidant and DPP-IV inhibitory activities. Overall, the "double fence" effect protection mechanism can achieve the combination of antioxidant and hypoglycemic functions, and realize the intestinal-targeted release of PP, which shows great application potential in reducing oxidative stress damage and nutrition intervention to diabetes.
This study investigates the impact of roasting speed on the chemical composition, sensory attributes, and energy consumption of Coffea canephora using an integrated metabolomics approach. Four Robusta coffees, processed...This study investigates the impact of roasting speed on the chemical composition, sensory attributes, and energy consumption of Coffea canephora using an integrated metabolomics approach. Four Robusta coffees, processed by wet and dry methods, were roasted at fast, medium, and slow speeds to a medium roast degree. Untargeted metabolomics (LC-HRMS and GC × GC-MS) revealed distinct signatures, including polyphenols, lipids, and Maillard reaction products such as pyridines and pyrazines. Acrylamide levels were consistently below the European benchmark of 400 μg/kg under all roasting conditions. Multi-omics integration through DIABLO modelling distinguished fast- and slow-roasted coffees, linking chemical markers to sensory descriptors. Different aroma descriptors were also modulated by the roasting speed, with caramel, roasted, and green/vegetative flavours achieving stronger correlations. Interestingly, fast roasting emerged as the most sustainable method, leading to a significant reduction in natural gas consumption. Our results pave the way towards sustainability-oriented quality approaches in coffee roasting.
The presence of Brettanomyces bruxellensis in the wine often leads to the development of unwanted smells recalling "horse sweet" or "henhouse". This represents a main issue for winemakers, especially in low additive wine...The presence of Brettanomyces bruxellensis in the wine often leads to the development of unwanted smells recalling "horse sweet" or "henhouse". This represents a main issue for winemakers, especially in low additive wines. As wines do not all display the same ability to support B. bruxellensis growth (wine permissiveness), the aim of this study was to examine the link between wine permissiveness and chemical composition. Untargeted LC-UV-MS metabolomics analysis was performed to identify potential permissiveness markers. Fifteen LC-MS features were identified as relevant variables to create a red wine permissiveness prediction model (98% precision). LC-UV chromatograms were then used as wine chemical fingerprints and supported the link between wine composition and permissiveness. Out of the fifteen most significant LC-MS variables, nine potential B. bruxellensis growth modulators were dereplicated: malvidin-3-O-beta-D-glucoside, myricetin, quercetin, kaempferol, isorhamnetin, B-type dimer gallate, laricitrin-O-glycoside, protocatechuate and benzoic acid +2O, O-Hex.
Robusta coffee is characterized by pronounced bitterness, which limits its consumer acceptance and application in high-end markets. This study proposed an ultrasonic-assisted oil-solvent (butter/coconut oil/palm oil/came...Robusta coffee is characterized by pronounced bitterness, which limits its consumer acceptance and application in high-end markets. This study proposed an ultrasonic-assisted oil-solvent (butter/coconut oil/palm oil/camellia oil/walnut oil) soaking pretreatment to modulate the taste quality of Robusta coffee. Electronic tongue analysis demonstrated that the pretreatment significantly reduced bitterness and astringency while enhancing the richness response. Targeted chemical analyses revealed decreases in key bitterness-related compounds, including caffeine and caffeoylquinic acids. Imaging analyses indicated that ultrasound-induced cell wall disruption facilitated oil penetration and improved mass transfer between the oil phase and the coffee matrix. Computational simulations further showed that fatty acids and bitter compounds formed stable non-covalent interactions mainly through van der Waals forces and hydrogen bonding. Although the pretreatment led to a reduction in the browning index and 5-HMF levels, it concurrently increased the formation of lipid oxidation products. Nevertheless, all safety indicators remained well within acceptable limits. Overall, this study provides a feasible food-grade strategy for flavor modulation of Robusta coffee.
Utilizing the "turn-on" emission sensing mode, the sensor platform for norfloxacin (NOR) detection was developed by utilizing the lanthanide metal-organic framework, Eu-MOF. The Eu-MOF exhibits high specificity and anti-...Utilizing the "turn-on" emission sensing mode, the sensor platform for norfloxacin (NOR) detection was developed by utilizing the lanthanide metal-organic framework, Eu-MOF. The Eu-MOF exhibits high specificity and anti-resistance to interference in cognizing recognition of NOR. The results show that the Eu-MOF exhibits high efficacy and precision in norfloxacin detection, with a fluorescence detection limit of 0.56 μM. Additionally, a visual detection "turn-on" emission platform, Eu-MOF@PVA/SA, was successfully established to facilitate the detection of NOR. This platform utilizes a smartphone, an Eu-MOF, and PVA/SA hydrogel, with a detection limit of 1.87 μM for visual detection. Excellent NOR detection capabilities were shown by both Eu-MOF and Eu-MOF@PVA/SA in real carassius auratus and milk samples. Consequently, this strategy offers a promising approach to the straightforward and precise determination of NOR.
The aim of the current study was to analyze the effectiveness of concentrated freshly squeezed tea juice added to dried Nigari tea tofu (DNTT) at three different concentrations (3%, 6% and 9%) compared to the control (0%...The aim of the current study was to analyze the effectiveness of concentrated freshly squeezed tea juice added to dried Nigari tea tofu (DNTT) at three different concentrations (3%, 6% and 9%) compared to the control (0%). Among the supplemented groups, DNTT6 exhibited the highest hardness (11,302.08 g) and gumminess (9997.37 g) values. Meanwhile, it demonstrated a higher percentage of β-sheet structure (49.28%) and an increase in antioxidant activity. Furthermore, DNTT6 also improved bioaccessibility and digestibility and formed a dense, and well-defined gel microstructure owing to possible interactions between polyphenols and proteins, as revealed by molecular dynamics modeling. Although DNTT9 showed an increased antioxidant potential, it decreased the hardness, gumminess and formed a lower β-sheet structure (36.57%), likely due to excessive polyphenol disrupting the protein structure. These outcomes provide a theoretical and practical basis for producing functional soy products with improved nutritional and antioxidant properties.
Saliva plays a critical role in oral food processing by influencing taste perception, texture, and retronasal aroma release. While salivary buffering capacity is known to modulate sensory responses, the role of dissolved...Saliva plays a critical role in oral food processing by influencing taste perception, texture, and retronasal aroma release. While salivary buffering capacity is known to modulate sensory responses, the role of dissolved carbon dioxide in salivary functionality remains poorly understood. We hypothesized that dissolved carbon dioxide altered the biochemical, interfacial, and sensory properties of human saliva. Saliva samples containing or depleted of dissolved carbon dioxide were analyzed for protein composition, enzymatic activity, pH, foaming behavior, and emulsifying capacity under storage times ranging from 0 to 200 min and at calcium concentrations from 0 to 45 mM. Dissolved carbon dioxide significantly altered salivary protein profiles and reduced foam and emulsion stability by enhancing flocculation and creaming behavior. Sensory evaluation demonstrated increased sourness perception during oral processing. These findings highlight dissolved carbon dioxide as an important modulator of salivary functionality and oral sensory perception.
The preservative mechanism of chitosan coating on refrigerated sturgeon fillets was investigated using untargeted metabolomics and microbial diversity profiling over a 16-day period. Chitosan treatment significantly pres...The preservative mechanism of chitosan coating on refrigerated sturgeon fillets was investigated using untargeted metabolomics and microbial diversity profiling over a 16-day period. Chitosan treatment significantly preserved endogenous antioxidant defenses (SOD: 63.46 U/mg protein) and delayed chemical deterioration, maintaining total volatile basic nitrogen at 9.54 mg/100 g. The results indicate that chitosan can fundamentally reshape microbial ecosystems, driving the niche exclusion of specific spoilage organisms and reducing the relative abundance of Pseudomonas from 93.83% in the control to 21.05% by day 12. Multi-omics integration revealed a strong covariance between microbial succession and metabolic evolution, indicating their coupled shifts. Under chitosan treatment, restricted Pseudomonas dominance coincided with attenuated histamine accumulation and stabilized glycerophospholipid and nucleotide metabolism. These findings provide a robust mechanistic basis for microbiota-metabolism interactions and identify quantitative biomarkers for the development of targeted aquatic biopreservatives.
In this study, 10% of potato tissue dry matter in potato mashes was replaced by potato granulates, potato flakes or rice flour and/or 1.0% hydroxypropyl methylcellulose (HPMC) was added. The potato mash molecular mobilit...In this study, 10% of potato tissue dry matter in potato mashes was replaced by potato granulates, potato flakes or rice flour and/or 1.0% hydroxypropyl methylcellulose (HPMC) was added. The potato mash molecular mobility, viscoelasticity and firmness and the oil content and firmness after deep-frying were evaluated. The small particle size of potato granulates as well as HPMC's interference with the amylose network reduced the firmness. Including rice flour or potato granulates increased the portion of rigid CH protons and heterogeneity in molecular mobility of protons in highly mobile regions, thereby increasing the loss modulus and narrowing the linear viscoelastic strain range. HPMC usage reduced the oil content with 45%, but was less effective when potato flakes (25%), potato granules (15%) or rice flour (not significant) were included, probably because of interference with HPMC-water interactions. Hence, including dry starchy ingredients and HPMC allows for tailoring the (deep-fried) potato mash properties.
Pickering emulsions are regarded as promising nutrient delivery carriers due to their high stability and diverse functionalities. Herein, we aimed to conduct interface engineering on the oil droplets in oil-in-water Pick...Pickering emulsions are regarded as promising nutrient delivery carriers due to their high stability and diverse functionalities. Herein, we aimed to conduct interface engineering on the oil droplets in oil-in-water Pickering emulsions by covalently mediating genipin to modify soybean protein amyloid fibrils (SAFs) with chitosan oligosaccharides (COS). The objective was to prepare pH-tunable nanoparticles (S-GCNPs) for stabilizing β-carotene-loaded Pickering emulsions. The results showed that S-GCNPs formed a dense coating on the surface of oil droplets and reduced the interfacial tension. The Pickering emulsions stabilized by S-GCNPs can resist the gastric environment effectively and rupture in the small intestinal environment, thus promoting the targeted delivery of carotenoids. The study also found that interface coatings can protect carotenoids from chemical degradation, thereby improving the bioavailability of β-carotene. Therefore, the interface engineering transformation using natural ingredients can improve the performance of Pickering emulsions as a delivery system for nutrition and health care products.
Polished rice is highly favoured for excellent taste; however, its processing can lead to the loss of flavonoids. To address this issue, this study achieved endosperm-specific expression of ZlRc and ZlMYB1 (Rc-MYB1) in w...Polished rice is highly favoured for excellent taste; however, its processing can lead to the loss of flavonoids. To address this issue, this study achieved endosperm-specific expression of ZlRc and ZlMYB1 (Rc-MYB1) in wild-type (WT) rice. Rc-MYB1 rice exhibited a reduction in yield; however, it showed significantly increased flavonoid content, antioxidant activity, and enzyme-inhibitory effects in seeds. Flavonoids accumulated in the endosperm of Rc-MYB1 rice seeds. Comparative analyses revealed significant upregulation of 15 flavonoids and 732 genes in Rc-MYB1 seeds relative to those in the WT. Expression of flavonoid biosynthesis-, transport-, and accumulation-associated genes (OsF5HL2, OsVSR6, and Os1-CysPrxB, respectively) and ferulate-5-hydroxylase activity were significantly higher in Rc-MYB1 rice seeds than in the WT. Overall, this study demonstrates successful enrichment of flavonoids in Rc-MYB1 endosperm, providing a promising strategy for improving the nutritional quality of polished rice and advancing the development of functional staple foods.
To assure food safety, a highly selective and ultrasensitive electrochemical sensor was developed for determining potassium ferrocyanide (KFe(CN)) using a poly(caffeic acid) modified glassy carbon electrode (Poly(CA)/GCE...To assure food safety, a highly selective and ultrasensitive electrochemical sensor was developed for determining potassium ferrocyanide (KFe(CN)) using a poly(caffeic acid) modified glassy carbon electrode (Poly(CA)/GCE). The Poly(CA)/GCE was fabricated by electropolymerization of caffeic acid onto the GCE via cyclic voltammetry, yielding a stable redox-active film. When the Poly(CA)/GCE was immersed in a KFe(CN) solution, square wave voltammetry was performed. By specific interaction with the Poly(CA) film, KFe(CN) was detected by a reduction peak current attenuation of Poly(CA) at 0.36 V, which correlated linearly with KFe(CN) concentration across two distinct ranges of 1.0 × 10 to 1.0 × 10 M and 1.0 × 10 to 1.0 × 10 M with a response time within 5 min and limit of detection of 6.3 × 10 M. Moreover, the sensor was employed for measuring KFe(CN) in table salt, salted duck egg, and preserved vegetable samples with satisfactory recoveries (85.07%-108.43%). This work established an efficient analytical platform for trace-level food anticaking agents.
Cultivated meat could enhance global food security but public acceptance is closely linked to emulating conventional meat texture. Texture profile analysis (TPA) is commonly used to assess the textural properties of meat...Cultivated meat could enhance global food security but public acceptance is closely linked to emulating conventional meat texture. Texture profile analysis (TPA) is commonly used to assess the textural properties of meat; however, methodological inconsistency and incomplete reporting limit comparability across cultivated meat studies. This review critically examines 41 studies applying TPA to cultivated meat and fish, identifying substantial variation in sample dimensions, test parameters, sample cooking protocols, and metric selection. Despite this variability, partial convergence was observed in certain practices, including frequent use of strain values of 0.5 and prioritisation of hardness and springiness amongst reported metrics. Building on these observations and established guidance from meat science and polymer testing, we propose the BIOPLATE framework - a reporting-focused checklist designed to improve transparency and cross-study comparability. Adoption of clearer reporting practices will strengthen texture evaluation and support integration into sustainable food systems.
The research presents strategic formulation and potential of lipid-protein nanoemulsions (LP nEs) for the delivery of resveratrol (Res). The evaluation of pseudo-ternary phase diagrams, nEs size (50-500 nm), zeta potenti...The research presents strategic formulation and potential of lipid-protein nanoemulsions (LP nEs) for the delivery of resveratrol (Res). The evaluation of pseudo-ternary phase diagrams, nEs size (50-500 nm), zeta potential (0 to -35 mV), encapsulation efficiencies, and release kinetics of bioactive facilitates the adjudication of optimum compositions. Crosslinking of the gelatin (GEL) with glutaraldehyde (GLU) or citric acid (CA) enhances the overall stability of spherical and layered nEs. The functional structure, physical encapsulation (80-95%), and time-bound release of bioactive (120 min, non-Fickian diffusion) were established using FT-IR, DSC, RP-HPLC, and UV-Vis spectroscopy. Higher stability at different temperatures (22 ± 1 °C, -4 °C, and - 20 °C), high encapsulation efficiency, and controlled release of hydrophobic bioactive demonstrate the robustness of the nEs. The use of biodegradable, food-compatible components underscores the potential of LP nEs as an innovative platform for delivering nano-bioactives in the food and medical industries.