FOOD RESEARCH INTERNATIONAL
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2024
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IF 7
Xuyang Liu,Feng Zhou,Mingchun Wen,Shan Jiang,Piaopiao Long,Jia-Ping Ke,Zisheng Han,Mengting Zhu,Yu Zhou,Liang Zhang
To explore the influence of tea trichomes on the quality of white tea, liquid chromatography quadrupole time-of-flight mass spectrometry (LC-Q-TOF-MS), and headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC–MS) were used to identify non-volatile and volatile compounds white tea without trichomes (WTwt) and pure trichomes (PT). It was found that the bitter and astringent compounds, caffeine (CAF), epigallocatechin gallate (EGCG), epicatechin gallate (ECG) and flavonol glycosides, were mainly enriched in the WTwt, with 16.3-fold, 47.1-fold and 28.7-fold decrease in CAF and EGCG and ECG, respectively, and the content of these compounds in PT were lower than the taste thresholds. In PT, kaempferol-3- O -( p -coumaroyl)-glucoside and kaempferol-3- O -(di- p -coumaroyl)-glucoside were non-volatile marker compounds, and decanal was significant aroma contributor with rOAV = 250.86. Moreover, the compounds in trichomes mainly contributed to the fruity and floral aroma of white tea, among which benzyl alcohol, (E) -geranylacetone, decanal, dodecanal and 6-methyl-5-hepten-2-one were the crucial aroma components, which were 2.1, 1.7, 1.8, 1.4 and 2.2 times as much as the WTwt in the PT, respectively. In conclusion, trichomes can improve the quality of white tea by reducing the bitterness and astringency, increasing the umami, as well as enhancing the fruity and floral aromas.
研究领域:
植物学
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化学
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食品科学
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代谢组学
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF PHARMACEUTICS
·
2025
·
IF 5.2
Honglin Li,Ya Chen,Yue Qiu
Autism spectrum disorder (ASD) is a neurodevelopmental condition characterized by deficits in social interaction and repetitive, stereotyped behaviors. There is no universally effective pharmacological treatment targeting its core symptoms. Oxytocin, an endogenous polypeptide known as the “social hormone”, has shown potential in improving emotional recognition and social interactions in individuals with ASD. However, its clinical application has been limited due to its short half-life and poor blood–brain barrier penetration. To address these challenges, we utilized peptide lipidation technology to enhance the pharmacokinetic properties and brain bioavailability of oxytocin. A series of lipidated oxytocin analogs was designed and synthesized, exhibiting superior brain distribution and pharmacokinetic profiles in valproic acid-induced autistic rat models compared to unmodified oxytocin. Among these analogs, C16-modified oxytocin (C16-OT), administered intrathecally, achieved the most extensive brain distribution with limited presence in the blood, resulting in long-lasting improvements in autistic behaviors. These improvements, including enhanced social behaviors and reduced stereotypical actions, were sustained for up to 42 days, contrasting with the brief effects typically reported in previous studies. Furthermore, a comparison of administration routes revealed that intrathecal injection achieved higher brain concentrations and more prolonged social behavioral improvements than intranasal delivery. These findings provide robust preclinical evidence that C16-OT, through optimized lipidation and intrathecal delivery, offers sustained central nervous system activity and significant, long-term reversal of social behavioral deficits in rats with autism.
研究领域:
神经科学
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药理学
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行为科学
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分子生物学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Longzhu Zhou,Yimeng Ren,Yujie Shi,Shijie Fan,Liyuan Zhao,Miaomiao Dong,Jing Li,Youyou Yang,Yanan Yu,Qingyu Zhao,Junmin Zhang,Chaohua Tang
Lipids are vital precursors to beef aroma compounds, but the exact lipid molecules influencing aroma generation remain unconfirmed. This study employs gas chromatography–olfactometry–mass spectrometry and absolute quantitative lipidomics to identify beef's aroma and lipid profiles and to examine lipid alterations post-thermal processing. The aim is to understand the role of lipids in aroma generation during beef's raw-to-cooked transition. Eighteen key aroma compounds were identified as significant contributors to the aroma of beef. 265 lipid molecules were quantified accurately, and we found that triglycerides containing C18:1 or C18:2 chains, such as TG(16:0_18:1_18:1), TG(16:0_18:1_18:2), TG(16:0_16:1_18:1), as well as phosphatidylcholine and phosphatidylethanolamine containing PC(16:1e_20:4), PC(16:0e_20:4), PC(18:2e_18:2), and PE(16:1e_20:4), played important roles in the generation of key aroma compounds in beef. C18:1, C18:2, C18:3, and C20:4 were key substrates for the formation of aroma compounds. In addition, lysophosphatidylcholine and lysophosphatidylethanolamine containing unsaturated fatty acid chains may serve as important aroma retainers.
研究领域:
食品科学
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分析化学
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生物化学
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DOI
PubMed
高影响因子
ACS Applied Nano Materials
·
2024
·
IF 5.3
Hairong Wu,Kunpeng Hou,Guorui Xu,Genglin Li,Jiawei Chang,Tianfang Luan,Wenhao Shao,Jirui Hou
The CO2-responsive Pickering emulsions employed have garnered considerable attention across enhanced oil recovery agents, delivery of crude, and oilfield-produced fluid treatment. This study focuses on the design of an innovative type of Janus nanoparticle (JNP) and its application in the construction of CO2 stimuli-responsive Pickering emulsions. The emulsion stabilized by JNPs demonstrates swift phase separation subsequent to the injection of CO2. Furthermore, the mechanism of the CO2-stimulated responsiveness enabled by the JNPs was proposed. Based on the Schiff reaction, the synthesis of JNPs was achieved successfully via the Pickering emulsion template method. The properties of the JNPs were studied using various analytical techniques such as Fourier transform infrared, thermogravimetric analysis, scanning electron microscopy, transmission electron microscopy, etc. The developed responsive system, composed of JNPs and sodium oleate surfactant, showed high interfacial activity at the oil/water interface. The study revealed that the responsive system-stabilized Pickering emulsions could remain stable at 70 °C and room temperature for 24 and 120 h, respectively. Furthermore, the introduction of CO2 for 1.5 min resulted in phase separation because the nanoparticles lost the amphiphilic nature, triggering a significant decrease in interfacial activity and the protonation of sodium oleate surfactant inactivation. Then, the particles started to desorb from the interface. This study proposes a convenient, simple, and cost-effective approach for preparing fast CO2-responsive Pickering emulsions. It provides novel insights into the advancement of oilfield-produced fluid treatment, transportation of crude oil, and enhanced oil recovery.
研究领域:
化学工程
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材料科学
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石油工程
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DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Qi Lin,Cheng Peng,Kunpeng Yu,Yanling Lin,Yongquan Xu,Lijun Li,Hui Ni,Feng Chen
The β-glucosidases known to improve tea aroma are all mesothermal enzymes, limiting their use under brewing conditions. Based on the properties analysis and molecular docking, the thermostable β-glucosidase (TPG) from Thermotoga petrophlia showed potential to enhance tea aroma. Treatment by recombinant TPG at 90 °C, the floral, sweet and grassy notes of instant Oolong tea were increased, while the roasted, caramel and woody notes were decreased. The improved floral, sweet and grassy notes were related to increase releasing of benzyl alcohol (floral), geraniol (floral), (Z)-3-hexen-1-ol (grassy), benzaldehyde (sweet) and 1-hexanol (grassy) by TPG hydrolyzing of (Z)-3-hexenyl-β-D-glucopyranoside, hexanyl-β-D-glucopyranoside (HGP), benzyl-β-D-glucopyranoside, prunasin and geranyl-β-D-glucopyranoside (GGP), respectively. Although the catalytic efficiency of TGP to GGP was about twice that to HGP, HPG was more competitive than GGP when they mixed. Combined with microstructure analysis, the structure-function relationship of TPG-influencing tea aroma were understood. This study provided the method of how to mining new function of characterized β-glucosidases, as well as a theoretical basis for the development of new tea products.
研究领域:
食品科学
·
酶学
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DOI
PubMed
高影响因子
Heliyon
·
2024
·
IF 3.4
Yimeng Ren,Longzhu Zhou,Yujie Shi,Yanan Yu,Weihai Xing,Qingyu Zhao,Junmin Zhang,Yueyu Bai,Jing Li,Chaohua Tang
Beef flavor profiles are strongly influenced by cooking methods and lipid composition. However, the effect of instant-boiling on the aroma of different beef slices was unclear. This study investigated the lipid profiles and instant-boiling volatile profiles of chuck tender (M. Supraspinatus ), sirloin (M. Longissimus dorsi ) and silverside (M. Biceps femoris ). Quantitative lipidomics identified 336 lipid molecular species, of which 84–112 were quantitatively different among the three beef slices. Sirloin had lower phosphatidylcholine, phosphatidylinositol, phosphatidylglycerol and free fatty acids than chuck tender and silverside. The unsaturated fatty acid acyl chains in phosphatidylethanolamine differed significantly. Solid phase microextraction-gas chromatography-olfactometry-mass spectrometry (SPME-GC-O-MS) identified hexanal, octanal, nonanal, decanal, (E)-2-octenal, (E)-2-nonenal, (E)-2-undecenal, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, 1-octen-3-ol, 2-pentylfuran and acetoin as the aroma-active compounds of instant-boiled beef. Unsaturated free fatty acids and phosphatidylglycerols with unsaturated fatty acid residues positively correlated with the aroma-active compounds and might be crucial in flavor differences among the three beef slices. These findings provide greater understanding of the lipid and instant-boiling aroma-active compound profiles in chuck tender, sirloin and silverside, and reflect the suitability of different beef slices for instant-boiling from the aroma perspective.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Yingying Zhang,Yuan Wang,Huan Liu,Dasheng Xu,Dengyong Liu
A method based on headspace solid-phase microextraction fiber derivatization (HS-SPME-FD) coupled with gas chromatography-triple quadrupole mass spectrometry (GC-TQ/MS) was developed to quantify 18 flavor-related carbonyl compounds in roasted lamb. Optimization of derivatization conditions established the following optimal parameters: a 3 g/L concentration of O-2,3,4,5,6-(pentafluorobenzyl)hydroxylamine hydrochloride (PFBHA), fiber loading at 50 °C for 5 min, followed by simultaneous extraction/derivatization at 50 °C for 30 min. The method was validated for linearity, limits of detection (LOD), limits of quantification (LOQ), precision, and accuracy. Results confirmed the method's suitability for determining carbonyl compounds in roasted lamb. During roasting, the composition and concentration of carbonyl compounds increased significantly, with hexanal being the most abundant. Additionally, the method detected carbonyl compounds in the model system at levels comparable to real roasted lamb, validating both the model's accuracy and the method's quantitative precision.
研究领域:
食品科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Youyou Yang,Dapeng Liu,Weihai Xing,Chaohua Tang,Xiaohui Feng,Junmin Zhang
Lipid autoxidation is one of the main pathways for the formation of volatiles in meat. Investigations into how the unsaturated fatty acid (UFA) chains in lipids are autoxidized into volatiles are of great importance and could facilitate aroma research. In this study, taking UFAs as the research model, understanding of the formation of volatiles from the UFAs’ autoxidation has been updated and new pathways for furaldehyde derivatives have been proposed. The types of volatile produced were determined by the position and the number of C=C bonds as well as the methylene group flanked by the C=C bond. When the number of carbon atoms adjacent to C=C increases, the carbon lengths of aliphatic aldehydes elongate. Additionally, the number of methylene groups flanked by the C=C bond in PUFAs determine the types of aldehydes, alkanals, alkenals or alkadienals, as well as ketones. Apart from the alkyl furans, also furaldehydes and other derivatives could be produced from the oxidation of n-3 and n-6 fatty acids with over two C=C bonds, instead of from the Maillard reaction. This study presents the direct proof of the correlation between fatty acids and volatiles, and could also provide the theoretical basis for elevating aroma through lipid regulation.
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
Frontiers in Chemistry
·
2026
·
IF 5.3
Qingfu Wang,Jiaming Zhao,Zening Wang,Liuke Zhang,Lei Li,Yibo Ning,Zhipeng Jing,Pengfei Yang,Yongzhen Zhao,Changtong Lu
To investigate the effects of various metal salt solutions on the extraction efficiency of Lysimachia foenum-graecum Hance essential oil (LHEO), steam distillation coupled with comprehensive two-dimensional gas chromatography mass spectrometry was applied for volatile characterization. Single-factor experiments and orthogonal experimental design were adopted to evaluate four metal salts (FeCl 3 , MgCl 2 , MnCl 2 , ZnCl 2 ). All four metal salts significantly improved essential oil yield with a maximum increase of 106%, and the optimal intensification condition was determined as 1.2% ZnCl 2 with 24 h extraction. A total of 235 compounds were detected in five samples. Orthogonal partial least squares-discriminant analysis revealed obvious sample differences based on 72 common volatiles, and 17 differential compounds including furfural, neophytadiene, phytol, isophytol, α-terpineol, linalool and geraniol were identified according to VIP scores. The findings clarify the influences of different metal salt solutions on LHEO volatile profiles and provide theoretical basis and practical reference for extraction process optimization and quality control.
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DOI
PubMed
高影响因子
Food Bioscience
·
2026
·
IF 6.2
Zhiheng Yuan,Qicheng Sun,Shangde Sun
The antioxidant activity of hydrophilic caffeic acid (CA) in oil-containing systems is often limited by its insufficient accumulation at the oil–water interface. To address this issue, the N-alkyl CA amides were synthesized by modifying CA with different alkyl chains and tryptophan ethyl ester to improve interfacial activity and antioxidant performance. The N-alkyl CA amides derivatives were evaluated by interfacial tension analysis, oil-in-water (O/W) emulsion oxidation tests, and density functional theory (DFT) calculations. The results showed that the lipophilicity and interfacial activity of CA amides were significantly increased by N-alkylation, and all N-alkyl CA amides derivatives showed the stronger radical-scavenging activity than CA. Furthermore, lipid oxidation in both linoleic acid (LA) and O/W emulsions was effectively inhibited by medium- (octyl) and long-chain (dodecyl) derivatives. The addition of N-octyl CA amide notably increased the oxidation induction temperature of LA from 119.05 °C to 151.84 °C. The formation of lipid oxidation products in the emulsions with N-dodecyl CA amide was significantly inhibited. DFT results further confirmed that the intrinsic antioxidant reactivity of CA amides was enhanced by tryptophan conjugation, whereas the interfacial activity was regulated by the alkyl-chain length. This study demonstrated that this rational molecular design provided an effective strategy for developing novel and highly efficient antioxidants for oil-based food applications.
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高影响因子
Food Analytical Methods
·
2026
·Vol. 19
·期 10
·302
·
IF 3
Yu Haichao,Huang Jiayue,Zhao Jinfeng,Luo Wang,Li Jianjun,Liu Xiaojun
With the large-scale development of the food industry, hydrogen peroxide (H₂O₂), a potent oxidizing agent, has been illicitly used by some manufacturers for bleaching, decolorization, and preservation, making it a significant potential risk in the field of food safety. Therefore, elucidating the hazardous mechanisms of H₂O₂ residues in food is of paramount importance for strengthening food safety monitoring systems and safeguarding public health. In this study, a label-free and highly sensitive sensing platform based on 4-cyano-4'-pentylbiphenyl (5CB) liquid crystal (LC) microdroplets was developed for the detection of H₂O₂ and catalase (CAT). The sensor enables the detection of H₂O₂ and CAT by monitoring the distinct optical pattern transitions of dodecanal-doped 5CB liquid crystal microdroplets under various conditions using polarized optical microscopy (POM). The results demonstrate that under pH 11 conditions, the limit of detection (LOD) for H₂O₂ is 0.01% (w/v), and for CAT is 0.01 ng/mL. Fourier Transform Infrared Spectroscopy (FTIR) was employed to characterize the post-reaction system, verifying the chemical transformations. Furthermore, simulated testing on food samples was successfully conducted, suggesting that this sensor holds significant potential for applications in food safety, biomedicine, and analytical detection. However, the optical sensing platform is sensitive to changes in ambient humidity and temperature, which may limit its direct application in complex food matrices. Although the system enables intuitive interpretation of POM textures, future work should investigate matrix interference, quantitative image analysis, portable readout integration, and validation using authentic food samples.
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高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Weiming Hua,Huan Liu,Qichao Fei,Jincheng Wu,Xiangru Wei,Matta Ebaid,Runmi Tao,Dengyong Liu,Shengmei Gai
This study aimed to explore the changes in volatile compounds in mutton during roasting in an air fryer, using solvent-assisted flavor evaporation-gas chromatography–mass spectrometry (SAFE-GC–MS) and gas chromatography-immersion mass spectrometry (GC-IMS). Significant differences in the volatile compound profiles of different samples were detected using both GC-IMS, an electronic nose and GC–MS analysis. Among them, compounds such as ( E , E )-2,4-decadienal, ( E )-2-heptenal, and octanal showed a gradual increase in concentration throughout the roasting process. This increase was likely attributed to the oxidation of oleic and linoleic acids. Additionally, the levels of glucose, ribose, and free amino acids gradually decreased, as these compounds were consumed during the Maillard reaction, which caused the formation of volatile compounds like 2,5-dimethylpyrazine, methylpyrazine, and 3-ethyl-2,5-dimethylpyrazine. This study provided valuable insights into the use of air fryers as a novel approach for enhancing the flavor of meat products.
研究领域:
食品科学
·
分析化学
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产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）