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Mild Acid Hydrolysis on Fucan Sulfate from Stichopus herrmanni: Structures, Depolymerization Mechanism and Anticoagulant Activity Food Chem. (IF 7.514) Pub Date : 2022-06-22 Xiaomei Li, Huifang Sun, Zimo Ning, Wenjiao Yang, Ying Cai, Ronghua Yin, Jinhua Zhao
Fucan sulfate (FS) from sea cucumbers possesses linear sequences with repeating units that differ principally in the pattern of sulfation and position of glycosidic linkage. FS from Stichopus herrmanni (ShFS) was preliminarily identified as the relatively simple structure {-3)-L-Fuc2S-(α1-}n. Herein, mild acid hydrolysis was employed on ShFS to yield 21 oligosaccharides. Analyses on their structures
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Chemical Profiling, Quantitation, and Bioactivities of Du-Zhong Tea Food Chem. (IF 7.514) Pub Date : 2022-06-22 Xiqing Shi, Shengbo Luo, Kan Zhong, Xinhua Hu, Zijia Zhang
Du-Zhong tea is a health beverage produced from Eucommia ulmoides leaves (EUL) as raw materials using traditional tea processing and Chinese herbal pieces processing methods. To evaluate the differences between tender leaves and mature leaves of Du-Zhong tea, UPLC-Q-TOF MS was used to analyze the constituents in EUL collected in April and August. A total of 52 compounds, including iridoids, phenylpropanoids
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Encapsulation of catechin into nano-cyclodextrin-metal-organic frameworks: Preparation, characterization, and evaluation of storage stability and bioavailability Food Chem. (IF 7.514) Pub Date : 2022-06-22 Longwei Jiang, Fenghui Wang, Mengyu Du, Cancan Xie, Xinyan Xie, Huajiang Zhang, Xiangyi Meng, Anqi Li, Tianyi Deng
This study, nanoscale α-, β-, γ-cyclodextrin (CD)-metal-organic frameworks (MOFs) were successfully prepared using solvothermal assisted ultrasound method. CD-MOFs were used as nanocarriers to encapsulate catechin (CA), and their encapsulation capacities were evaluated. Encapsulation capacities of CD-MOFs to incorporate CA followed the order: β-CD-MOFs > γ-CD-MOFs > α-CD-MOFs. CA/CD-MOFs were characterized
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Binding mechanism and antioxidant activity of piperine to hemoglobin Food Chem. (IF 7.514) Pub Date : 2022-06-22 Xia Hu, Di Wu, Lan Tang, Jing Zhang, Zhen Zeng, Fang Geng, Hui Li
Piperine (PIP) is the most active main component in pepper. The interaction of small molecules with biomolecules leads to structural and functional changes. In this study, the binding mechanism and antioxidant activity of PIP with hemoglobin (Hb) are presented using spectroscopic and computational methods. Results showed that the redox activity of PIP on Hb showed concentration dependence. Fluorescence
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Chemometric origin classification of Chinese garlic using sulfur-containing compounds, assisted by stable isotopes and bioelements Food Chem. (IF 7.514) Pub Date : 2022-06-22 Jing Nie, Rui Weng, Chunlin Li, Xiuhua Liu, Fang Wang, Karyne M. Rogers, Yongzhong Qian, Yongzhi Zhang, Yuwei Yuan
Geographical origin discrimination of agro-products is essential to guarantee food safety and fair trade. Garlic samples cultivated in six provinces or major production regions in China were characterized for stable isotopes (δ13C, δ2H, δ18O, δ15N, and δ34S), bioelemental contents (% C, % N and % S), and sulfur-containing compounds (8 organosulfur components and 2 amino acids). Results showed that
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Identification of peptides in Qingke baijiu and evaluation of its angiotensin converting enzyme (ACE) inhibitory activity and stability Food Chem. (IF 7.514) Pub Date : 2022-06-22 Zhongtian Yin, Ruyu Yan, Yunsong Jiang, Shengbao Feng, Hailang Sun, Jinyuan Sun, Dongrui Zhao, Hehe Li, Bowen Wang, Ning Zhang
The active peptides in Qingke baijiu fermented from Qingke (highland barley) are rarely reported. This work was designed to accurately identify peptides in Qingke baijiu and evaluate their angiotensin-converting enzyme inhibitory activities in vitro. Four novel peptides, Val-Val-Thr-Gly-Val-Gly-Gly-Gln (VVTGVGGQ), Leu-Pro-Val-Gly-Pro (LPVGP), Leu-Leu-Ser-Pro-Pro (LLSPP), and Phe-Pro-Leu-Gln-Pro-His-Gln-Pro
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Radioactivity evaluation and radiation dosimetry assessment in Greek honey Food Chem. (IF 7.514) Pub Date : 2022-06-22 Dimitrios C. Xarchoulakos, Michael Lasithiotakis
Greek honey was examined for 238U, 234U, 210Pb, 210Po, 40K, and 137Cs levels. 238U was calculated from 0.013±0.007 Bq kg -1 to 0.10±0.02 Bq kg -1 while 234U ranged from 0.017±0.009 Bq kg -1 to 0.11±0.03 Bq kg -1. 210Pb measured from 0.04±0.02 Bq kg -1 to 1.70±0.26 Bq kg -1 whereas 210Po activity determined between 0.02±0.01 Bq kg -1 and 2.31±0.34 Bq kg -1. 40 K found at the range of 7.9±1.6 Bq kg -1
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Identification of subthreshold chlorogenic acid lactones that contribute to flavor instability of ready-to-drink coffee Food Chem. (IF 7.514) Pub Date : 2022-06-22 Hao LIN, Edisson Tello, Christopher T. Simons, Devin G. Peterson
Flavor instability of ready-to-drink (RTD) coffee during storage negatively impacts product quality. Untargeted liquid chromatography/mass spectrometry (LC/MS) analysis was applied to identify chemical compounds that degraded during storage and impacted the flavor attributes of RTD coffee. Mass spectrometry chemical profiles of non-aged and aged coffee samples were modeled against the degree of difference
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Modulation of oxidative stress and gut microbiota by selenium-containing peptides from enshiensis Cardamine and structural-based characterization Food Chem. (IF 7.514) Pub Date : 2022-06-21 Xing Zhang, Lei Jia, Hui He, Hongqing Yin, Jiajia Ming, Tao Hou, Jiqian Xiang
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Efficient encapsulation of curcumin into spent brewer’s yeast using a pH-driven method Food Chem. (IF 7.514) Pub Date : 2022-06-20 Dong-wen Fu, Jing-jing Fu, Jing-jing Li, Yue Tang, Zhen-wen Shao, Da-yong Zhou, Liang Song
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Unraveling the phase behavior of cricket protein isolate and alginate in aqueous solution Food Chem. (IF 7.514) Pub Date : 2022-06-18 Md. Abdur Razzak, Min-Soo Jeong, Min Jeong Kim, Seong-Jun Cho
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A novel polymeric fluorescence sensor based on acrylated citric acid for detection of melamine adulteration: Application in milk powder Food Chem. (IF 7.514) Pub Date : 2022-06-18 Neşe Taşci, Soner Çubuk, Ece Kök Yetimoğlu, Memet Vezir Kahraman
Melamine selective acrylate citric acid (ACA) based polymeric membrane sensor was prepared by radical polymerization method and the sensor was characterized. The sensor showed a selective fluorescent response to melamine (λex/λem = 388/425 nm). The sensor response is linear in the concentration range of 3.96 × 10−9 to 7.93 × 10−8 mol L−1, the optimum pH value is 6.0 and response time is less than 1 min
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Branched poly(ethylenimine) carbon dots-MnO2 nanosheets based fluorescent sensory system for sensing of malachite green in fish samples Food Chem. (IF 7.514) Pub Date : 2022-06-18 Xiaowei Mu, Xin Liu, Xiwen Ye, Wei Zhang, Lu Li, Pinyi Ma, Daqian Song
Malachite green (MG) is an organic dye compound that is frequently used as a fungicide and antiseptic in aquaculture. However, human or animal exposure to MG causes carcinogenic, teratogenic and mutagenic effects. Herein, a novel fluorescent assay was designed for the detection of MG using manganese dioxide nanosheets (MnO2 NS) as an energy acceptor to quench the fluorescence of branched poly(ethylenimine)
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Quality changes and shelf-life prediction model of postharvest apples using partial least squares and artificial neural network analysis Food Chem. (IF 7.514) Pub Date : 2022-06-18 Yueyi Zhang, Danshi Zhu, Xiaojun Ren, Yusi Shen, Xuehui Cao, He Liu, Jianrong Li
The quality of postharvest apples is greatly affected by storage temperatures. In this paper, the sensory qualities, such as flavor, texture, color, and taste change of apples during storage at 4 °C and 20 °C were investigated. After correlation analysis, the partial least squares (PLS) and artificial neural network (ANN) techniques were used to build a shelf-life prediction model. The results showed
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Effect of phytic acid, tannic acid and saponin on asparagine-glucose Maillard reaction Food Chem. (IF 7.514) Pub Date : 2022-06-18 Elaine Kaspchak, Aline Theodoro Toci, Leociley Rocha Alencar Menezes, Luciana Igarashi-Mafra, Marcos R. Mafra
Antinutrients (ANs) interact with proteins changing its behavior and may affect Maillard reaction (MR). This work aimed to study the effect of phytic acid, tannic acid, and saponin on asparagine-glucose MR. The effect of AN concentration (0–1 mM) and reaction time (3–30 min at 150 °C) on the formation of melanoidins and acrylamide was determined. Other MR compounds were analyzed by gas chromatography
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The anti-campylobacter activity of eugenol and its potential for poultry meat safety: A review Food Chem. (IF 7.514) Pub Date : 2022-06-18 Murat Gürbüz, Burcu İrem Omurtag Korkmaz
Poultry is one of the fastest growing industries due to advantages in land use, rapid production and advances in feed technology. The rising trend in the consumption of poultry meat over the last 50 years has also increased concerns about food safety. Campylobacter jejuni is the leading bacterial cause of gastroenteritis, the foremost cause of foodborne deaths. Despite significant progress in food
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Commercial yerba mate (Ilex paraguariensis) produced in South America: Determination of dithiocarbamate residues by gas chromatography-mass spectrometry Food Chem. (IF 7.514) Pub Date : 2022-06-17 Rosselei Caiel da Silva, Ingrid Duarte dos Santos, Júlia Paula Neu, Robson Dias Wouters, Marlos Eduardo Zorzella Fontana, Priscila Dotto Rosa Balbinot, Roger Wagner, Ionara Regina Pizzutti
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When smartphone enters food safety: A review in on-site analysis for foodborne pathogens using smartphone-assisted biosensors Food Chem. (IF 7.514) Pub Date : 2022-06-20 Tao Yang, Zisheng Luo, Tarun Bewal, Li Li, Yanqun Xu, Seid Mahdi Jafari, Xingyu Lin
Pathogens are one of the supreme threats for the public health around the world in food supply chain. The on-site monitoring is an emerging trend for screening pathogens during the food processing and preserving. Traditional analytical tools have been unable to satisfy the current demands. Smartphones have enormous potentials for achieving on-site detection of foodborne pathogens, with intrinsic advantages
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Effects of electrolysed water and levulinic acid combination on microbial safety and polysaccharide nanostructure of organic strawberry Food Chem. (IF 7.514) Pub Date : 2022-06-20 Lin Zhao, Huixin Li, Ke Wang, Xuan Li, Chenxi Guo, Hongshun Yang
This study aimed to better understand the effects of acidic electrolysed water (AEW, 4 mg/L) and levulinic acid (LA, food grade, 2%) combination on organic strawberry over 7 days. This combined method reduced the population of strawberry’s natural microbiota by 1–2 log CFU/g and kept the level of inoculated Escherichia coli O157:H7 and Salmonella below the detection limit (2 log CFU/g) during the whole
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Optimizing accelerated solvent extraction combined with liquid chromatography-Orbitrap mass spectrometry for efficient lipid profile characterization of mozzarella cheese Food Chem. (IF 7.514) Pub Date : 2022-06-21 Annalisa Mentana, Rosalia Zianni, Maria Campaniello, Michele Tomaiuolo, Andrea Chiappinelli, Marco Iammarino, Valeria Nardelli
In this study, a novel Accelerated Solvent Extraction (ASE) procedure combined with UHPLC-Q-Orbitrap-MS was developed for detailed untargeted lipid profile of mozzarella cheese. Response Surface Methodology and Pareto front, using a Central Composite Design (CCD), were employed to define the optimised combination of extraction temperature, number of extraction cycles and mix of solvents. LipidSearchTM
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How deviations in the elemental profile of Humulus lupulus grown throughout the U.S. and Germany influence hop and beer quality Food Chem. (IF 7.514) Pub Date : 2022-06-21 Scott Lafontaine, Dulcie Thomson, Christian Schubert, Inga Müller, Michael Kyle, Martin Biendl, Stephanie Conn, Florian Schüll, Anton Lutz, Marshall Ligare, Ashley Hale, Sarah Thörner, Nils Rettberg
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A molecularly-imprinted SERS sensor based on a TiO2@Ag substrate for the selective capture and sensitive detection of tryptamine in foods Food Chem. (IF 7.514) Pub Date : 2022-06-21 Chen Chen, Ximo Wang, Yingfang Zhang, Xingying Li, Huiju Gao, Geoffrey I.N. Waterhouse, Xuguang Qiao, Zhixiang Xu
Herein, a molecularly imprinted surface-enhanced Raman spectroscopy (SERS) sensor was developed for the selective capture and sensitive detection of tryptamine in foods. The SERS sensor exploited silver nanoparticle-decorated TiO2 (TiO2@Ag) substrates for Raman signal enhancement via synergistic effect of electromagnetic enhancement and photoinduced charge-transfer, whilst surface functionalization
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Chemometric design-based optimization of a green, selective and inexpensive switchable hydrophilicity solvent-based liquid phase microextraction procedure for pre-concentration and extraction of sulfadiazine in milk, honey and water samples Food Chem. (IF 7.514) Pub Date : 2022-06-21 Nail Altunay
In this research, a green, selective and inexpensive switchable hydrophilicity solvent-based liquid phase microextraction (SHS-LPME) procedure has been optimized for the extraction and preconcentration of sulfadiazine (SDZ) in milk, honey and water samples prior to spectrophotometric analysis. Five variables affecting the SHS-LPME procedure were optimized using chemometric-based central composite design
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An automatic on-line sol-gel pyridylethylthiopropyl functionalized silica-based sorbent extraction system coupled to flame atomic absorption spectrometry for lead and copper determination in beer samples Food Chem. (IF 7.514) Pub Date : 2022-06-21 Natalia Manousi, Abuzar Kabir, Kenneth G. Furton, Magdalini Stathogiannopoulou, Eleni Drosaki, Aristidis Anthemidis
A novel sol-gel pyridylethylthiopropyl functionalized silica-based sorbent was synthesized and utilized in an on-line column preconcentration system coupled with flame atomic absorption spectrometry for metal determination. The developed platform was used for the determination of Pb(II) and Cu(II) in beer samples, since there are limited automatic methods for routine analysis of alcoholic beverage
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Uncovering aroma boundary compositions of barley malts by untargeted and targeted flavoromics with HS-SPME-GC-MS/olfactometry Food Chem. (IF 7.514) Pub Date : 2022-06-21 Zixuan Gu, Zhao Jin, Paul Schwarz, Jiajia Rao, Bingcan Chen
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Umami peptides screened based on peptidomics and virtual screening from Ruditapes philippinarum and Mactra veneriformis clams Food Chem. (IF 7.514) Pub Date : 2022-06-16 Ting Zhang, Ying Hua, Changyu Zhou, Yongzhao Xiong, Daodong Pan, Zhu Liu, Yali Dang
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Differentiating ultra-high temperature milk and reconstituted milk using an untargeted peptidomic approach with chemometrics Food Chem. (IF 7.514) Pub Date : 2022-06-18 Dongfei Tan, Hongda Zhang, Sijia Tan, Yi Xue, Man Jia, Xiaoyu Zhu, Huaxing Wu, Gang Chen
An untargeted peptide profiling based on ultra-performance liquid chromatography quadrupole time-of flight mass spectrometry with chemometrics was performed to differentiate ultra-high temperature processed milk and reconstituted milk. Thirty-three marker peptides were identified, primarily released from the C- or N-terminal of β-casein and αs1-casein. These peptides were produced by heating and protease
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Biosynthesis and polyketide oxidation of Monascus red pigments in an integrated fermentation system with microparticles and surfactants Food Chem. (IF 7.514) Pub Date : 2022-06-21 Zhenfeng Huang, Tingting Hu, Haiqing Liu, Huixin Xie, Xiaofei Tian, Zhenqiang Wu
Monascus red pigments are widely used in the food industry, mainly as intracellular red pigments. The low yields of extracellular red pigments (ERPs) make them unsuitable for large-scale industrial production. Herein, a novel integrated fermentation system (IFS) consisting of sodium starch octenyl succinate and Triton X-100 was explored for increasing yield, resulting in an ERP yield of 126.7 U/mL
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Preparation and characterization of lipophilic antioxidative peptides derived from mung bean protein Food Chem. (IF 7.514) Pub Date : 2022-06-20 Zhaojun Zheng, Jiaxin Li, Yin Chen, Hong Sun, Yuanfa Liu
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Discrimination of Atlantic salmon origins using untargeted chemical fingerprinting Food Chem. (IF 7.514) Pub Date : 2022-06-20 Wen-Hsin Chang, Yee Soon Ling, Ko-Chih Wang, Fan-Hua Nan, Wen-Ling Chen
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Portable and on-site electrochemical sensor based on surface molecularly imprinted magnetic covalent organic framework for the rapid detection of tetracycline in food Food Chem. (IF 7.514) Pub Date : 2022-06-20 Yukun Yang, Zhuo Shi, Xiaomin Wang, Baoqing Bai, Shu Qin, Jindong Li, Xu Jing, Yu Tian, Guozhen Fang
In this study, for the first time, surface molecularly imprinted magnetic covalent organic frameworks (Fe3O4@COFs@MIPs) were combined with disposable screen-printed electrode (SPE) to construct a portable and on-site electrochemical sensor for the rapid detection of tetracycline (TC). The Fe3O4@COFs@MIPs, which was prepared by layer-by-layer modification method, had good magnetism and excellent adsorption
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Food additive octyl gallate eliminates acrolein and inhibits bacterial growth in oil-rich food Food Chem. (IF 7.514) Pub Date : 2022-06-20 Caiyi Qiu, Yongling Lu, Huihui Gu, Mengwei Jia, Jiaqi Wang, Qiuting Zhang, Lishuang Lv
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A Comprehensive Insight on Modern Green Analyses for Quality Control Determination and Processing Monitoring in Coffee and Cocoa seeds Food Chem. (IF 7.514) Pub Date : 2022-06-18 Hebatullah H. Farghal, Somaia T. Mansour, Sondos Khattab, Chao Zhao, Mohamed A. Farag
Green analysis is defined as the analysis of chemicals in a manner where sample extraction and analysis are performed with least amounts of steps, low hazardous materials, while maintaining efficiency in terms of analytes detection. Coffee and cocoa represent two of the most popular and valued beverages worldwide in addition to their several products i.e., cocoa butter, chocolates. This study presents
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Enhanced extraction of bioactive natural products using ultrasound-assisted aqueous two-phase system: application to flavonoids extraction from jujube peels Food Chem. (IF 7.514) Pub Date : 2022-06-18 Jinpeng Zhu, Xiaohong Kou, Caie Wu, Gongjian Fan, Tingting Li, Jinfeng Dou, Dongbei Shen
The ultrasound-assisted aqueous two-phase extraction (UA-ATPE) was employed to develop an effective technique for the extraction of flavonoids from jujube peels (JPs). The extraction conditions were further optimized as K2HPO4 35% (w/w), ethanol 20% (w/w), solid-liquid ratio 1:30 g/mL (w/v), ultrasonic power 200 W, and extraction time 50 min. Moreover, rutin, quercetin 3-β-D-glucoside, and kaempferol-3-O-rutinosid
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Effects of hydrothermal treatment and low-temperature storage of whole wheat grains on in vitro starch hydrolysis and flour properties Food Chem. (IF 7.514) Pub Date : 2022-06-17 Abhilasha Abhilasha, Lovedeep Kaur, John Monro, Allan Hardacre, Jaspreet Singh
This study evaluated the effect of hydrothermal treatment of whole wheat grains at 100 °C followed by cold-storage (4 °C/ 7days) on the resulting grains, flakes, and flour characteristics. The extent of starch hydrolysis after oral-gastro-small intestinal digestion in vitro was significantly lower (p<0.05) in intact grains, flakes, and flours from the cold-stored grains, 35.73±0.34%, 49.92±0.18% and
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Mechanism of trypsin activation by pulsed electric field treatment revealed based on chemical experiments and molecular dynamics simulations Food Chem. (IF 7.514) Pub Date : 2022-06-14 Yinli Li, Zihan Yuan, Yuanhong Gao, Zhijie Bao, Na Sun, Songyi Lin
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Isotopes Don’t Lie, differentiating organic from conventional banana (Musa AAA, Cavendish subgroup) fruits using C and N stable isotopes Food Chem. (IF 7.514) Pub Date : 2022-06-15 Philippe Tixier, Denis Loeillet, Mathieu Coulis, Thierry Lescot, Luc de Lapeyre de Bellaire
With the dramatic increase of organic banana production worldwide, it is essential to be able to monitor compliance with organic specifications. While the detection of pesticide fraud is routinely controlled by detecting pesticide residues in organic bananas, the detection of fertilizer fraud is much more complex. We compared the δ13C and δ15N isotopic values of green bananas from organic and conventional
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Fast visual monitoring of the freshness of beef using a smart fluorescent sensor Food Chem. (IF 7.514) Pub Date : 2022-06-14 Lintao Zeng, Xiaoxue Xiao, Huan Ye, Dini Ma, Jinghong Zhou
Spoiled meat contains many pathogenic bacteria; hence, the intake of spoiled food can lead to various illnesses. To screen the freshness of food, in this study, we devised a ratiometric fluorescence sensor dicyanovinyl coumarin (CMDC) for the determination of cadaverine, an important biomarker for the spoilage of meat. CMDC underwent aza-Michael addition with cadaverine, exhibiting high sensitivity
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An insight into the changes in conformation and emulsifying properties of soy β-conglycinin and glycinin as affected by EGCG: Multi-spectral analysis Food Chem. (IF 7.514) Pub Date : 2022-06-15 Guo Huang, Hainan Jin, Guichen Liu, Shuyuan Yang, Lianzhou Jiang, Yan Zhang, Xiaonan Sui
The binding mechanisms between soy β-conglycinin/glycinin and (−)-epigallocatechin-3-gallate (EGCG) were evaluated using multi-spectral techniques and molecular modeling. Additionally, the emulsifying properties of β-conglycinin/glycinin were investigated in their interactions with EGCG. Fluorescence analysis revealed that the quenching of β-conglycinin/glycinin by EGCG was static quenching. Specifically
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Identification of antidiabetic peptides derived from in silico hydrolysis of three ancient grains: Amaranth, Quinoa and Chia Food Chem. (IF 7.514) Pub Date : 2022-06-14 Francisco Valenzuela Zamudio, Sergio Nemorio Hidalgo-Figueroa, Rolffy Rubén Ortíz Andrade, Alan Javier Hernández Álvarez, Maira Rubi Segura Campos
The antidiabetic potential of bioactive peptides derived from simulated gastrointestinal digestion (SGID) of proteins present in amaranth quinoa and chia was evaluated using their bioactivity profile and theoretical interaction with DPP-IV and α-glucosidases. In silico SGID generated 52 different fragments with in vitro antidiabetic activity where fragments PW, PF, PPG, PM, SW, IW, SF, PP, PPL, PG
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Effects of radiofrequency blanching on lipoxygenase inactivation, physicochemical properties of sweet corn (Zea mays L.), and its correlation with cell morphology Food Chem. (IF 7.514) Pub Date : 2022-06-16 Yanan Sun, Ke Wang, Yuehan Dong, Kangkang Li, Honghui Liu, Baozhong Cui, Hongfei Fu, Xiangwei Chen, Yequn Wang, Yunyang Wang
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Co-assembly of egg white-derived peptides and protein-polysaccharide complexes for curcumin encapsulation: The enhancement of stability, redispersibility, and bioactivity Food Chem. (IF 7.514) Pub Date : 2022-06-16 Yajuan Li, Jingbo Liu, Sitong Ma, Meng Yang, Hui Zhang, Ting Zhang, Yiding Yu, Zhiyang Du
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Influence of red propolis on the physicochemical, microbiological and sensory characteristics of tilapia (Oreochromis niloticus) salami Food Chem. (IF 7.514) Pub Date : 2022-06-16 Jéssica Ferreira Mafra, Tiago Sampaio de Santana, Alexsandra Iarlen Cabral Cruz, Mariza Alves Ferreira, Fabrício Mendes Miranda, Floricéa Magalhães Araújo, Paulo Roberto Ribeiro, Norma Suely Evangelista-Barreto
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Effect of the addition of Euterpe oleracea Mart. extract on the properties of starch-based sachets and the impact on the shelf-life of olive oil Food Chem. (IF 7.514) Pub Date : 2022-06-16 Naiane Miriam Malherbi, Remili Cristiani Grando, Farayde Matta Fakhouri, José Ignacio Velasco, Luciano Tormen, Gustavo Henrique Rodrigues da Silva, Fábio Yamashita, Larissa Canhadas Bertan
This study aimed to produce and characterized active biodegradable packages by extrusion of cassava starch, biodegradable polyester, plasticizer, and acai extract (EA 0, 1, 2, 3 and 4%) and to evaluate its effects on extra virgin olive oil (EVOO) for 120 days. All analyses were performed at the beginning (day 0) and the end of the experiment (day 120). The oil was characterized for acidity index (IA)
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Comprehensive investigation on non-volatile and volatile metabolites in four types of green teas obtained from the same tea cultivar of Longjing 43 (Camellia sinensis var. sinensis) using the widely targeted metabolomics Food Chem. (IF 7.514) Pub Date : 2022-06-17 Yali Shi, Yin Zhu, Wanjun Ma, Jiang Shi, Qunhua Peng, Zhi Lin, Haipeng Lv
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Soy lipophilic protein self-assembled by pH-shift combined with heat treatment: Structure, hydrophobic resveratrol encapsulation, emulsification, and digestion Food Chem. (IF 7.514) Pub Date : 2022-06-17 Mingming Zhong, Yufan Sun, Yuanda Sun, Lin Fang, Qi Wang, Baokun Qi, Yang Li
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Green extraction approach based on μSPEed® followed by HPLC-MS/MS for the determination of atropine and scopolamine in tea and herbal tea infusions Food Chem. (IF 7.514) Pub Date : 2022-06-16 Lorena González-Gómez, Jorge A.M. Pereira, Sonia Morante-Zarcero, José S. Câmara, Isabel Sierra
A high throught methododology based on a green extraction technique, µSPEed®, followed by high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) has been proposed for the analysis of atropine and scopolamine in tea and herbal tea infusions. For this, a digiVOL® Digital Syringe was used with different sorbents and working conditions to obtain a fast and efficient µSPEed® extraction
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Are quinoa proteins a promising alternative to be applied in plant-based emulsion gel formulation? Food Chem. (IF 7.514) Pub Date : 2022-06-16 Nadia Lingiardi, Micaela Galante, Mariana de Sanctis, Darío Spelzini
Emulsion gels are structured emulsion systems that behave as soft solid-like materials. Emulsion gels are commonly used in food-product design both as fat replacers and as delivery carriers of bioactive compounds. Different plant-derived proteins like soy, chia, and oat have been used in emulsion gel formulation to substitute fat in meat products and to deliver some vegetable dyes or extracts. Quinoa
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Advances of section drying in citrus fruit: the metabolic changes, mechanisms and prevention methods Food Chem. (IF 7.514) Pub Date : 2022-06-16 Chen Kang, Jinping Cao, Yue Wang, Chongde Sun
Citrus fruit are consumed worldwide due to their excellent features, such as delicious taste and health-promoting compounds. However, section drying, a physiological disorder of citrus fruit, often occurs both in the preharvest and postharvest storage, causing a significant reduction in fruit quality and consumer acceptance. In this review, section drying of citrus fruit was divided into three types:
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Interaction between secondary lipid oxidation products and hemoglobin with multi-spectroscopic techniques and docking studies Food Chem. (IF 7.514) Pub Date : 2022-06-16 Xueqing Lei, Zhiwei Qin, Bo Ye, Feng Guo, Yao Wu, Ling Liu
This study aimed to explore the effect of secondary lipid oxidation products (SLOPs) on Hemoglobin (Hb) in chicken model. The fluorescence quenching technique and molecular docking were employed, and the apparent binding constants Ksv and the binding site numbers of SLOPs with Hb were calculated. The results revealed that three SLOPs (hexanal, benzaldehyde, and 2-pentanone) obviously promoted the oxidation
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Corrigendum to “Chemical and organoleptic properties of bread enriched with Rosmarinus officinalis L.: The potential of natural extracts obtained through green extraction methodologies as food ingredients” [Food Chemistry 384 (2022) 132514] Food Chem. (IF 7.514) Pub Date : 2022-06-16 Júlia C. Kessler, Vanessa Vieira, Isabel M. Martins, Yaidelin A. Manrique, Patrícia Ferreira, Ricardo C. Calhelha, Andreia Afonso, Lillian Barros, Alírio E. Rodrigues, Madalena M. Dias
Abstract not available
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Fabrication, characterization and in vitro digestion of camellia oil body emulsion gels cross-linked by polyphenols Food Chem. (IF 7.514) Pub Date : 2022-06-11 Shahzad Farooq, Muhammad Ijaz Ahmad, Yipeng Zhang, Meiyu Chen, Hui Zhang
This study was designed to investigate the formation of camellia oil body (OB) emulsion gels covalently cross-linked by oxidized polyphenols: catechin (OCT), caffeic acid (OCF), chlorogenic acid (OCA), and tannic acid (OTA). The structural characteristics, thermal stabilities, antioxidant activities, rheological properties, and lipid digestion kinetics of the cross-linked OB-polyphenol emulsion gels
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Potential valorisation of baobab (Adansonia digitata) seeds as a coffee substitute: Insights and comparisons on the effect of roasting on quality, sensory profiles, and characterisation of volatile aroma compounds by HS-SPME/GC–MS Food Chem. (IF 7.514) Pub Date : 2022-06-14 Balarabe B. Ismail, Rui Huang, Donghong Liu, Xingqian Ye, Mingming Guo
The seeds of Africa's majestic baobab are often discarded or poorly utilized. Few studies explored its potential as a coffee substitute, while the key volatile compounds are still unknown. These compounds were hypothesized to be responsible for baobab's sensory acceptance. In this study, the physicochemical, sensory, and key volatile composition of brews from coffee beans and baobab seeds subjected
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Starch molecular structural differences between chalky and translucent parts of chalky rice grains Food Chem. (IF 7.514) Pub Date : 2022-06-13 Keyu Tao, Xin Liu, Wenwen Yu, Galex K.S. Neoh, Robert G. Gilbert
Chalky rice has an undesirable appearance and reduced commercial value. To understand the relationship between starch structural characteristics and chalkiness, a comprehensive investigation was conducted of molecular structural differences between starch in chalky and translucent parts of the same chalky grains (three Japonica and two Indica rices), this strategy being such as to minimize genetic
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Improving accessibility and bioactivity of raw, germinated and enzymatic-treated spelt (Triticum spelta L.) seed antioxidants by fermentation Food Chem. (IF 7.514) Pub Date : 2022-06-14 Marjeta Mencin, Polona Jamnik, Maja Mikulič Petkovšek, Robert Veberič, Petra Terpinc
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Hybridization of glucosyl stevioside and hydroxypropyl methylcellulose to improve the solubility of lutein Food Chem. (IF 7.514) Pub Date : 2022-06-14 Shuwei Luo, Lijun Yu, Jiangfeng Song, Caie Wu, Ying Li, Chenchen Zhang
In this paper, a lutein-glucosyl stevioside (stevia-G)-hydroxypropyl methylcellulose (HPMC) complex was prepared via an antisolvent precipitation combined with dynamic high pressure microfluidization method. The solubility, microstructure, crystallinity and thermodynamic properties of the freeze-dried powder were investigated, as well as the formation mechanism and the storage stability of the produced
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Corrigendum to “Hydrogen-rich water can reduce the formation of biogenic amines in butter” [Food Chemistry, 384 (2022) 132613] Food Chem. (IF 7.514) Pub Date : 2022-06-15 M. Bulut, Y.Ç. Sezer, M.M. Ceylan, D. Alwazeer, Koyuncu
Abstract not available
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Exploring alternative protein sources: evidence from patents and articles focusing on food markets Food Chem. (IF 7.514) Pub Date : 2022-06-15 Deborah Murowaniecki Otero, Gabriela da Rocha Lemos Mendes, Andressa Jantzen da Silva Lucas, Anelise Christ-Ribeiro, Camila Duarte Ferreira Ribeiro
This review considers alternative protein sources through the analysis of food science literature and patents. Data collection was performed from scientific literature and patent documents using the Scopus and National Institute of Industrial Property databases, with a term combination “alternative protein source” and “source* AND protein* AND alternative*”. A total of 945 documents were analyzed.
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Digital image colorimetry in combination with chemometrics for the detection of carbaryl based on the peroxidase-like activity of nanoporphyrins and the etching process of gold nanoparticles Food Chem. (IF 7.514) Pub Date : 2022-06-15 Gaoqiong Deng, Shuo Wang, Hengye Chen, Lixue Ren, Ke Liang, Liuna Wei, Wanjun Long, Jian Yang, Lanping Guo, Xiaole Han, Yuanbin She, Haiyan Fu
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Thermal oxidation stability of different multi-element oleogels via 1H NMR spectroscopy Food Chem. (IF 7.514) Pub Date : 2022-06-15 Hongtu Qiu, Kexin Qu, Hua Zhang, Jong-Bang Eun