Foods
·
2026
·Vol. 15
·期 17
·3002
·
IF 6
Min Li,Yulin Wang,Huajuan Yin,Xu Jing,Yunlong Li
Triazole fungicides (TFs) are widely used in cereal production due to their potent fungicidal activity and broad-spectrum efficacy. Nonetheless, residues of TFs in food products may pose risks to food safety and human health. Therefore, the development of efficient and environmentally friendly sample preparation methods is paramount for the reliable determination of TFs. Herein, a novel green solvent-based dispersive liquid–liquid microextraction method coupled with high-performance liquid chromatography (DLLME-HPLC) was developed for the determination of TFs in cereal samples. The prepared magnetic deep eutectic solvents (MDESs), composed of nonanoic acid and ferric hydroxide, served as green, magnetically responsive extraction solvents, enabling rapid magnetic separation without centrifugation. Four bio-based solvents (BBSs) were investigated as green dispersive solvents to facilitate the dispersion of MDESs and replace conventional toxic organic dispersants, thereby further enhancing the environmental sustainability of the extraction procedure. Owing to the combined effects of hydrophobic interactions, hydrogen-bonding networks, and magnetic responsiveness, the proposed method achieved efficient extraction and rapid phase separation while minimizing solvent consumption and operational complexity. The greenness of the method was evaluated using multiple green analytical chemistry metrics, confirming its low environmental impact, reduced waste generation, and improved operational safety compared with conventional DLLME procedures. Under optimized conditions, the method was successfully applied to determine TFs in rice, wheat, corn, buckwheat, and oat samples, achieving recoveries ranging from 75.0% to 101.9% and relative standard deviations of 1.6–4.8%. The developed DLLME method provides a rapid, sensitive, and environmentally friendly strategy for cereal pesticide residue analysis and expands the application of MDESs and BBSs in green sample preparation.
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Foods
·
2026
·Vol. 15
·期 17
·3085
·
IF 6
Xiao Yang,Song Xu,Ying Tong,Jichu Luo,Xixing Fang,Jiaxing Du,Changyuan Zhou,Guangnian Hu,Bao Yang,Qisong Zhang
(1) Background: Ulcerative colitis (UC) is a chronic inflammatory bowel disease associated with gut microbiota dysbiosis and metabolic perturbations. Although Liubao tea (LBT) has gastroprotective benefits, the precise mechanisms by which LBT extract (LBTE) alleviates UC by orchestrating microbial and metabolic homeostasis remain poorly understood. (2) Methods: A DSS-induced UC mouse model was used to evaluate LBTE efficacy. Serum pharmacochemistry, untargeted metabolomics, 16S rRNA sequencing, and targeted SCFA metabolomics were integrated to characterize absorbable active constituents, metabolic shifts, and gut microbiota landscapes. SCFA- and arachidonic acid metabolism-related targets were validated by RT-qPCR and Western blotting. PGF models and FMT were used to assess the causal role of gut microbiota in LBTE-mediated efficacy. (3) Results: LBTE preserved colon length and mucosal integrity while reducing IL-6, TNF-α, IL-1β, and oxidative stress. It enriched SCFA-producing genera and increased colonic butyric and valeric acids, activating GPR41/GPR109A signaling, upregulating ZO-1 and occludin, and strengthening the intestinal barrier. LBTE also downregulated PTGS2 and ALOX5, restored PTGS1 and CYP3A11, and inhibited NF-κB signaling. These effects were weakened in PGF mice but reproduced by FMT from LBTE-treated donors, confirming microbiota-dependent protection. (4) Conclusions: LBTE may serve as a complementary strategy for UC prevention and management.
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Current Research in Food Science
·
2025
·
IF 7
Pingyang Li,Yiyu Yin,Shijie Fan,Longzhu Zhou,Huihui Tian,Lupei Zhang,Jing Li,Kehan Ma,Junwei Hu,Yanan Yu,Qingyu Zhao,Youyou Yang,Yahui Wang,Ruiqi Peng,Yanxiang Zhang,Xuemei Gao,Yuchang Qin,Junmin Zhang,Chaohua Tang
Different production methods for grain-fed and grass-fed cattle affect beef quality and flavor, yet systematic studies on aroma profile differences and the reasons underlying these variations remain limited. This study employed multi-omics analysis to characterize the aroma and lipid profile in grain-fed and grass-fed beef, as well as to identify key lipid molecules and biological pathways linked to aroma formation. Multi-omics analysis revealed that triglycerides (TG(16:0_14:1_18:1), TG(16:0_16:0_18:1), TG(16:0_16:1_18:1), TG(16:0_18:1_18:1), TG(16:0_18:1_18:2), and TG(18:0_16:1_18:1), et al.), diacylglycerols (DG(16:0_18:1) and DG(18:1_18:1)), and free fatty acids (FA(16:1), FA(18:1), FA(18:2), FA(20:3), and FA(20:4)) molecules containing C14:1, C16:1, C18:1, C18:2, C20:3, and C20:4 fatty chains may serve as key precursors to drive distinct aromas in grain-fed and grass-fed beef. These processes are implicated in triglyceride metabolism and fatty acid metabolism pathways and are potentially regulated by DEGs in the PPAR signaling pathway. Specifically, APOA mediates triglyceride transport via lipoprotein secretion, while SLC27A6 enhances intracellular lipid content by promoting long-chain fatty acid uptake. Our results provide a comprehensive understanding of the aroma characteristics and lipid profiles, establishing a theoretical basis for improving beef quality in both grain-fed and grass-fed production methods.
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JOURNAL OF APPLIED MICROBIOLOGY
·
2025
·
IF 3.2
Chen Yang,Yang Jian-xia,Yv Tian,Zhang Xin-rui,Gong Gui-zhen,Zhu Yuan-ting,Yao Jin,Wu Yi,Zhang Yv-han
AimsThis study aimed to investigate the capacity of lactic acid bacteria (LAB) isolated from yak calves to metabolize xylo-oligosaccharides (XOS) and to identify potential probiotic strains that could enhance the gut health of yak calves.Methods and ResultsLAB isolates were recovered from fifteen fecal samples collected from yak calves. Their capacity to utilize XOS as the sole carbon source was evaluated, and their metabolic characteristics, molecular mechanisms, and functional properties associated with XOS metabolism were examined through integrated phenotypic and genomic analyses. Consequently, forty-one LAB isolates were identified from ten of the fifteen yak calves and tested for XOS utilization. Among these, 51.22% (21/41) exhibited species- and strain-specific XOS utilization, including Limosilactobacillus mucosae (10 isolates), Lactobacillus brevis (10 isolates), and Lactiplantibacillus plantarum (1 isolates). L. mucosae YT200 showed the highest acid production (pH 4.50) and short-chain fatty acid accumulation, particularly acetic acid (745.00 ± 16.24 mM). Genomic analysis revealed three gene clusters encoding GH43 α-L-arabinofuranosidase, GH51 α-L-arabinofuranosidase, and GH43 β-xylosidase, enabling the hydrolysis of arabinosyl-substituted and linear XOS. Strain YT200 also demonstrated antagonism against common gut pathogens including Escherichia coli and Staphylococcus aureus, sensitivity to seven antibiotics, and no transferable resistance genes.ConclusionThis study reveals the mechanistic basis of XOS metabolism in L. mucosae YT200 and identifies L. mucosae YT200 as a promising candidate for synbiotic development.
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FOOD CHEMISTRY
·
2023
·
IF 8.8
Wenxia Tian,Xiaofang Liu,Jia Zheng,Yi Ma,Huibo Luo,Xiaogang Luo,Changjun Hou,Danqun Huo
Quickly discriminating different segmented Baijiu can directly control its grade and indirectly affect the quality of the finished Baijiu. A fluorescence sensor array was constructed based on PEI-terminated silver nanoparticles and lanthanide metal ions (PEI@Ag NPs@Ln). Ag NPs were stably dispersed in the PEI-woven network, initially accompanied by excellent fluorescence signals. Organic molecules disrupted the PEI structure and dragged the Ag NPs out. The free Ag NPs sintered or aggregated with the diffusion, resulting in fluorescence quenching. The three lanthanide ions speed up the process, allowing different organic molecules to exhibit more distinct signals. Thus, this sensor was used to map 11 organic molecules’ fingerprints and to discriminate segmented Baijiu. The whole process takes only 2 min. With the assistance of pattern recognition, segmented Baijiu from three cellars were successfully discriminated. Fast, effective and simple are highlights, which opens up its practical application potential in the detection field.
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INTERNATIONAL JOURNAL OF ENVIRONMENTAL ANALYTICAL CHEMISTRY
·
2023
·
IF 2.6
Xingle Guo,Xin Huang,Haijuan Jiang,Guisen Zhang,Liyan Jia,Xu Jing,Junxue Wu
A pre-treatment and analytical procedure for parathion-methyl (PM) in food samples was developed using cyclodextrin-based dispersive liquid-liquid microextraction (CD-DLLME) accompanied by a smartphone digital image colorimetry (SDIC). The extractant used was a green deep eutectic solvent synthesised from hexanoic acid and menthol. Cyclodextrin aqueous solutions were used as the green dispersion solvents to complete the dispersion and extraction process. Thus, a simple, fast, and environmentally friendly pre-treatment method was proposed. PM that was hydrolysed to a yellow product under an alkaline environment, and the colour intensity could be obtained using a smartphone for analysis. PM showed linearity ranging from 0.0020 to 1.0000 mg L−1, with limits of quantification and detection of 0.0020 and 0.0006 mg L−1. This method has been successfully applied in water, juice, tea, and vinegar, with recoveries ranging from 80.4 to 105.7% and relative standard deviation between 1.3 and 3.6%. This method can determine the concentration of PM in different food samples.
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FOOD CHEMISTRY
·
2023
·
IF 8.8
Jing Zhang,Jiaxi Deng,Jia Zheng,Yi Ma,Huibo Luo,Xiaogang Luo,Changjun Hou,Danqun Huo
An acid-sensitive carbon dot fluorescence sensing array was investigated for the differentiated recognition of distilled spirits. Due to the electrostatic interactions between CDs and organic acids, organic acids affect the protonation and fluorescence properties of CDs, which in turn modify the CDs triple fluorescence emission. The regular linear variation of the fluorescence sensor was found under acidic conditions (3.0 < pH < 6.2). A comprehensive study of acids with selectivity, different concentrations (0.1 mM, 1 mM, 10 mM, 40 mM), different types (8 species) and mixed acids (formic acid and acetic acid), and good quantification capability for acetic acid (0.01–1 mM). Demonstrating good recognition ability of the sensor array for complex analyte. On this basis, the fluorescence sensor array was applied to the classification and recognition of liquors. LDA has realized the identification of 16 kinds of Baijiu and 21 kinds of distilled liquors with an accuracy of 100%.
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AQUACULTURE
·
2023
·
IF 4.5
Li Zhou,Fenglu Han,Kunyu Lu,Yanbing Qiao,Erchao Li
Prebiotic fermentation by gut microbiota is a key foundation for prebiotics exhibiting physiological functions. However, the relationship among prebiotic type, gut microbiota and gut microbiota metabolism remains unclear. In this study, the gut microbiota of shrimp ( Litopenaeus vannamei ) was inoculated into medium containing 1% fructooligosaccharide (FOS), galactooligosaccharide (GOS), mannanoligosaccharide (MOS), inulin, β-glucan, isomaltooligosaccharide (IMO) and xylooligosaccharide (XOS). The pH value, digestive enzyme activity, short-chain fatty acid yield and gut microbiota in the fermentation liquid were evaluated. The results showed that after 12 h of in vitro fermentation, β-glucan exhibited the lowest pH value and highest amylase activity among the other types of prebiotics. β-glucan had a higher ability to produce short-chain fatty acids (SCFA) and inhibit the formation of branched-chain fatty acids (BCFA) than the other types of prebiotics. At the genus level, β-glucan markedly promoted the growth of Bacillus . These findings suggest that β-glucan was the most suitable type of prebiotic and had greater prebiotic effects than the other types of prebiotics on the basis of in vitro fermentation by the gut microbiota of shrimp ( Litopenaeus vannamei ).
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Foods
·
2023
·Vol. 12
·期 4
·827
·
IF 5.2
Lili Cao,Pengpeng Jia,Haotian Liu,Shengmei Kang,Shaotong Jiang,Min Pang
Fragrant rapeseed oil (FRO) is a frying oil widely loved by consumers, but its quality deteriorates with increasing frying time. In this study, the effect of high-canolol phenolic extracts (HCP) on the physicochemical properties and flavor of FRO during frying was investigated. During frying, HCP significantly inhibited the increase in peroxide, acid, p-anisidine, and carbonyl values, as well as total polar compounds and degradation of unsaturated fatty acids. A total of 16 volatile flavor compounds that significantly contributed to the overall flavor of FRO were identified. HCP was effective in reducing the generation of off-flavors (hexanoic acid, nonanoic acid, etc.) and increased the level of pleasant deep-fried flavors (such as (E,E)-2,4-decadienal). Therefore, the application of HCP has a positive effect on protecting the quality and prolonging the usability of FRO.Keywords:canolol;fragrant rapeseed oil;frying process;flavor compounds
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JOURNAL OF CHROMATOGRAPHY A
·
2022
·
IF 4.601
Huazi Wang,Tiantian Wang,MingXiu Hong,Ziyang Wang,Xiaoyan Jin,Hai Wu
This study describes the development of a fully manual method for on-site dispersive liquid-liquid microextraction based on the direct solidification of switchable-hydrophilicity salicylic acid (on-site DLLME-DSSA) coupled with high-performance liquid chromatography with an ultraviolet detector (HPLC-UVD) and its utilization for the detection of benzoylurea insecticides (BUs) in water and honey samples. Salicylic acid (SA), a switchable hydrophilic aromatic acid, was used as an extraction solvent. It can be converted into the hydrophobic/hydrophilic forms in pH-changeable solutions, facilitating facile and effective dispersion and phase separation. Moreover, the melting point of SA (significantly higher than room temperature) enables its direct solidification without an ice-water bath, facilitating its collection by filtration. The dispersion, separation, and collection of the extraction solvent were carried out entirely in a plastic syringe without requiring special apparatus or additional energy. Univariate and response surface analyses were used to optimize various parameters of the on-site DLLME-DSSA method. Under optimal conditions, the limits of determination (LODs) were 1.50 µg L −1 and 0.03–0.09 mg kg −1 in water and honey, respectively. The relative standard deviations (RSDs) for inter-day ( n = 5) and intra-day ( n = 5) precision were ≤8.4%, whereas the extraction recoveries and enrichment factors for the BUs ranged from 67.0 to 97.1% and 29 to 34, respectively. Furthermore, the proposed method was used for the on-site extraction and laboratory detection of BUs from real water and honey samples. Theoretical analyses indicated non-covalent interactions (such as hydrogen bonds, electrostatic interactions, van der Waals forces, and π-π interactions) to be the main driving force for extraction. This study introduces a switchable hydrophilic aromatic acid capable of direct solidification into on-site DLLME for the first time, opening new frontiers in the development of on-site sample pretreatment methods.
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Foods
·
2022
·Vol. 11
·期 24
·3997
·
IF 5.561
Youyou Yang,Jing Li,Jiangtao Xing,Weihai Xing,Chaohua Tang,Zhenghua Rao,Junmin Zhang
Volatile compounds play vital roles in food sensory attributes and food quality. An analysis of volatile compounds could illustrate the sensory attributes at the microscale level. Here, untargeted profiling approaches for volatiles in five most-consumed meat species were established using headspace SPME-GC/high resolution Orbitrap MS. An extended high-resolution database of meat volatile compounds was established to enhance the qualification accuracy. Using sulfur-containing compounds, aldehydes, and ketones as the research model, the parameters including fiber coating types, extraction temperature, extraction time, and desorbing time were optimized. Principle component analysis, volcano analysis and partial least squares discriminant analysis were applied to run the classification and the selection of discriminant markers between meat varieties, respectively. Different varieties could be largely distinguished according to the volatiles’ profiles. 1-Octen-3-ol, 1-octen-3-one, 2-pentyl furan and some other furans degraded from n-6 fatty acids would contribute to distinguishing duck meat from other categories, while methyl esters mainly from oleic acid as well as dimethyl sulfoxide and carbon disulfide possibly produced from the sulfur-containing amino acids contributed to the discrimination of beef. Therefore, volatiles’ profiling not only could interpret the aroma style in meat but also could be another promising method for meat differentiation and authentication.Keywords:differentiation;GC-HRMS;SPME;statistical analysis;untargeted profiling;volatiles
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Fangxue Chen,Lingwei Shen,Xujia Shi,Yi Deng,Yu Qiao,Wenjin Wu,Guangquan Xiong,Lan Wang,Xin Li,Anzi Ding,Liu Shi
Traditional dry-cured fish has a rich aroma and has been favored by consumers. In this study, headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-olfactory-mass spectrometry (GC-O-MS) was used to identify the aroma components of traditional dry-cured fish. A total of 39 volatile compounds were identified by GC-O-MS, and 17 compounds had odor activity values greater than 1. Aroma recombination model was prepared by mixing 17 volatile compounds from sun-dried fish with an odorant activity value greater than 1 in an odorless matrix. The odorless base had a good similarity to the aroma of dry-cured fish. Seven sensory attributes were selected to describe the aroma of dry-cured fish, namely fishy, fatty, meaty, grassy, ground, rancid, and metallic. The electronic nose and multivariate statistical results showed that there were differences in the aroma of dried cured fish with different traditional drying methods. Sun-dried fish had a strong oily, meaty and metallic taste, while shade-dried fish had strong fishy, grassy, earthy, and rancid odors. Omission tests indicated that hexanal, nonanal, octanal, heptanal, 2-octanal,(E)-, 2-nonenal,(E), 3-methylbutanal, pentanol, hexanol, nonanol, heptanol, 1-octen-3-ol, 2-octen-1-ol,(E)-, 2-pentyl furan and d -limonene are characteristic aroma compounds of dry-cured fish.
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危险品化学品经营许可证（带存储）