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A new PdMOF-loaded molecularly imprinted polyaniline nanocatalytic probe for ultratrace oxytetracycline with SERS technique Food Chem. (IF 8.8) Pub Date : 2024-03-15 Zhiyu Qin, Youjun Zhang, Guiqing Wen, Zhiliang Jiang
In this paper, a new Pd metal organic framework (PdMOF) surface molecularly imprinted polyaniline nanocatalytic probe (PdMOF@MIP) with dual functions of recognition and catalysis was synthesized. It is found that the PdMOF@MIP nanoprobe can not only identify OTC but also catalyze the new nanoreaction of NaHPO-HAuCl to generate gold nanoparticles (AuNPs), and the generated AuNPs could be traced by surface-enhanced
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Novel salty peptides derived from bovine bone: Identification, taste characteristic, and salt-enhancing mechanism Food Chem. (IF 8.8) Pub Date : 2024-03-15 Haiyan Wang, Di Chen, Wenjing Lu, Yali Dang, Zhenmiao Liu, Guangyin Chen, Bin Wang, Cen Zhang, Chaogeng Xiao
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Enhanced antibacterial activity of bovine milk exosome-based drug formulation against bacterial pathogens Food Chem. (IF 8.8) Pub Date : 2024-03-15 Qingjun Xu, Shuo Yang, Kai Zhang, Ying Liu, Lin Li, Shaoqi Qu
Milk is not only a source of nutrients, but also contains exosomes (Exo) that can serve as a vehicle for drug delivery. Here, we obtained bovine milk Exo using three efficient methods, demonstrating high quality for commercial production. The optimized Exo displayed a size of 105.2 nm and an entrapment efficiency of 88.4 %. The Exo has been functionalized with a combination therapy comprising isobavachalcone
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Engineering Marine Phospholipid Nanoliposomes via Glycerol-Infused Proliposomes: Mechanisms, Strategies, and Versatile Applications in Scalable Food-Grade Nanoliposome Production Food Chem. (IF 8.8) Pub Date : 2024-03-15 Dong-wen Fu, Hang Xu, Rui-qi Sun, Xue-li Liu, Zhe Ji, Da-yong Zhou, Liang Song
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Novel hydrocolloids synthesized by polyphenols grafted onto chitosan: A promising coating to inhibit of PhIP formation during pan-frying of golden pompano fillets Food Chem. (IF 8.8) Pub Date : 2024-03-15 Mantong Zhao, Zhongyuan Liu, Ying Sun, Haohao Shi, Yonghuan Yun, Meihui Zhao, Guanghua Xia, Xuanri Shen
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Carboxymethylcellulose-induced depletion attraction to stabilize high internal phase Pickering emulsions using egg yolk as stabilizer for the elderly: 3D printing and β-carotene delivery Food Chem. (IF 8.8) Pub Date : 2024-03-15 Jingjie Hou, Guixin Tan, Afeng Wei, Shan Gao, Huajiang Zhang, Wentao Zhang, Yujia Liu, Rui Zhao, Yunze Ma
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Stability of tryptophan-containing LOs in flaxseed oil and their response towards γ-tocopherol Food Chem. (IF 8.8) Pub Date : 2024-03-15 Wan-zhen Li, Zi-liang Song, Jun-le Li, Jia-hui Yu, Du-jian Deng, Xiao-qing Cai, Martin J.T. Reaney, Zi-zhe Cai, Yong Wang
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Colorimetric analysis platform based on thin layer chromatography for monitoring gluten cross-contamination in food industry Food Chem. (IF 8.8) Pub Date : 2024-03-15 A. Martinez-Aviño, Y. Moliner-Martinez, C. Molins-Legua, P. Campins-Falcó
Monitoring of the accidental presence of gluten (Glu), resulting from cross-contamination, is imperative in different industries, in particular food industry. The objective of this study was the development of an analytical platform utilizing thin-layer chromatography (TLC) with colorimetric read-out for making binary (yes/no) decisions on surfaces and/or point of these industries. The composition
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Development of a vortex-assisted switchable-hydrophilicity solvent-based liquid phase microextraction for fast and reliable extraction of Zn (II), Fe (II), Pb (II), and Cd (II) from various baby food products Food Chem. (IF 8.8) Pub Date : 2024-03-15 Hameed Ul Haq, Adil Elik, Gursel Isci, Merve Ekici, Nevcihan Gürsoy, Grzegorz Boczkaj, Nail Altunay
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Uncovering the Counterfeit: A Study of Whiskey Authenticity through Volatile Organic Compound Fingerprinting, Aroma and Color Sensory Analysis Food Chem. (IF 8.8) Pub Date : 2024-03-15 Vítor Luiz Caleffo Piva Bigão, Jonas Joaquim Mangabeira da Silva, Murilo Henrique Anzolini Cassiano, Bruno Ruiz Brandão da Costa, Nayna Cândida Gomes, Pablo Alves Marinho, Caio Henrique Pinke Rodrigues, Guilherme José Aguilar, Aline Thaís Bruni, Delia Rita Tapia-Blácido, Bruno Spinosa De Martinis
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An ion synergism fluorescence probe via Cu2+ triggered competition interaction to detect glyphosate Food Chem. (IF 8.8) Pub Date : 2024-03-15 Siying Che, Yiwan Zhuge, Xiutan Peng, Xingxing Fan, Yao Fan, Xiahe Chen, Haiyan Fu, Yuanbin She
The widespread use of glyphosate (Gly) poses significant risks to environmental and human health, underscoring the urgent need for its sensitive and rapid detection. In this work, we innovated by developing a novel material, ionic liquids, which formed the ionic probe “[P][2,3-DHN]-Cu (PDHN-Cu)” through coordination with Cu. This probe capitalized on the distinctive fluorescence quenching properties
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Ultra-trace Ag doped carbon quantum dots with peroxidase-like activity for the colorimetric detection of glucose Food Chem. (IF 8.8) Pub Date : 2024-03-15 Wei Tan, Guixiang Yao, Hang Yu, Yanzhi He, Mingrong Lu, Tianru Zou, Xiaopei Li, Pengyuan Yin, Pei Na, Wenrong Yang, Min Yang, Hongbin Wang
Scheme 1. Schematic of Ag-CQDs nanozyme construction and colorimetric determination of Glucose.
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Pickering emulsion stabilized by grass carp myofibrillar protein via one-step: Study on microstructure, processing stability and stabilization mechanism Food Chem. (IF 8.8) Pub Date : 2024-03-15 Xuehua Zhang, Zhongbo Liu, Wenzheng Shi
In this study, edible Pickering emulsions stabilized with GMP particles were prepared for the first time using low-value grass carp myofibrillar protein (GMP). To elucidate the emulsion formation mechanism, the grass carp myofibrillar protein particles were first characterized, and the results showed that the lyophilized GMP particles had an irregular polyhedral structure and were amphiphilic nanoparticles
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In situ fast self-assembled preparation of dandelion-like Cu(OH)2@Cu3(HHTP)2 with core–shell heterostructure arrays for electrochemical sensing of formaldehyde in food samples Food Chem. (IF 8.8) Pub Date : 2024-03-15 Yao Jin, Xiangwei Yuan, Lian Ou, Jiaying Wu, Jiangtao Hu, Kang Xue, Xiaoli Xiong
Formaldehyde is known to harm the respiratory, nervous, and digestive systems of people. In this paper, a novel dandelion-like electrocatalyst with core–shell heterostructure arrays were fast self-assembled prepared in situ using copper foam (CF) as support substrate and 2,3,6,7,10,11 hexahydroxy-triphenyl (HHTP) as ligand (Cu(OH)@Cu(HHTP)/CF) by a simple two-step hydrothermal reaction. The 1D Cu(OH)
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Nanoencapsulation of hybrid crude palm oil Unaué HIE OxG with jackfruit by-products as encapsulants: A study of cellular antioxidant activity and cytotoxicity in Caco-2 cells Food Chem. (IF 8.8) Pub Date : 2024-03-15 Larissa Santos Assunção, Camila Duarte Ferreira Ribeiro, Carolina Oliveira de Souza, Renan Danielski, Sarika Kumari, Itaciara Larroza Nunes, Fereidoon Shahidi
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Metabolomic insights into the browning inhibition of fresh-cut apple by hydrogen sulfide Food Chem. (IF 8.8) Pub Date : 2024-03-15 Chen Chen, Jiani Xie, Jie Gang, Mingyu Wang, Ke Wu, Aili Jiang
Hydrogen sulfide (HS) is known to effectively inhibit the browning of fresh-cut apples, but the mechanism at a metabolic level remains unclear. Herein, non-targeted metabolomics was used to analyze metabolic changes in surface and internal tissues of fresh-cut apple after HS treatment. The results showed that prenol lipids were the most up-accumulated differential metabolites in both surface and inner
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Assessment of anthropogenic particles content in commercial beverages Food Chem. (IF 8.8) Pub Date : 2024-03-15 Cristina Socas-Hernández, Pablo Miralles, Javier González-Sálamo, Javier Hernández-Borges, Clara Coscollà
Microplastic (MPs) pollution is a current global concern that is affecting all environmental compartments and food sources. In this work, anthropogenic particles occurrence (MPs and natural and synthetic cellulosic particles), have been determined in 73 beverages packed in different containers. Overall, 1521 anthropogenic particles were found, being the lowest occurrence in water samples (7.2 ± 10
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Aggregation-induced emission nanoparticles facilitating multicolor lateral flow immunoassay for rapid and simultaneous detection of aflatoxin B1 and zearalenone Food Chem. (IF 8.8) Pub Date : 2024-03-15 Yi Zhang, Guoxin Chen, Xirui Chen, Xiaxia Wei, Xuan-ang Shen, Hu Jiang, Xiaoyang Li, Yonghua Xiong, Xiaolin Huang
Herein we developed a multicolor lateral flow immunoassay (LFIA) test strip for rapid and simultaneous quantitative detection of aflatoxin B1 (AFB1) and zearalenone (ZEN). Three differently colored aggregation-induced emission nanoparticles (AIENPs) were designed as LFIA signal tags, with red and green AIENPs for targeting AFB1 and ZEN at the test line, and yellow AIENPs for indicating the validity
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Nanotechnology-based optical sensors for Baijiu quality and safety control Food Chem. (IF 8.8) Pub Date : 2024-03-15 Wei Dong, Zhen Fan, Xiaolong Shang, Mengjun Han, Baoguo Sun, Caihong Shen, Miao Liu, Feng Lin, Xiaotao Sun, Yanfei Xiong, Bo Deng
Baijiu quality and safety have received considerable attention owing to the gradual increase in its consumption. However, owing to the unique and complex process of Baijiu production, issues leading to quality and safety concerns may occur during the manufacturing process. Therefore, establishing appropriate analytical methods is necessary for Baijiu quality assurance and process control. Nanomaterial
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Recent advances in metal oxide nanozyme-based optical biosensors for food safety assays Food Chem. (IF 8.8) Pub Date : 2024-03-13 Jing Qin, Ningning Guo, Jia Yang, Jing Wei
Metal oxide nanozymes are emerging as promising materials for food safety detection, offering several advantages over natural enzymes, including superior stability, cost-effectiveness, large-scale production capability, customisable functionality, design options, and ease of modification. Optical biosensors based on metal oxide nanozymes have significantly accelerated the advancement of analytical
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Ag@TiO2 nanoribbon array: A high-performance sensor for electrochemical non-enzymatic glucose detection in beverage sample Food Chem. (IF 8.8) Pub Date : 2024-03-13 Peilin Wu, Jiwen Fan, Yunze Tai, Xun He, Dongdong Zheng, Yongchao Yao, Shengjun Sun, Binwu Ying, Yao Luo, Wenchuang Hu, Xuping Sun, Yi Li
Developing an accurate, cost-effective, reliable, and stable glucose detection sensor for the food industry poses a significant yet challenging endeavor. Herein, we present a silver nanoparticle-decorated titanium dioxide nanoribbon array on titanium plate (Ag@TiO/TP) as an efficient electrode for non-enzymatic glucose detection in alkaline environments. Electrochemical evaluations of the Ag@TiO/TP
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Machine learning-enabled high-throughput industry screening of edible oils Food Chem. (IF 8.8) Pub Date : 2024-03-13 Peishan Deng, Xiaomin Lin, Zifan Yu, Yuanding Huang, Shijin Yuan, Xin Jiang, Meng Niu, Weng Kung Peng
Long-term consumption of mixed fraudulent edible oils increases the risk of developing of chronic diseases which has been a threat to the public health globally. The complicated global supply-chain is making the industry malpractices had often gone undetected. In order to restore the confidence of consumers, traceability (and accountability) of every level in the supply chain is vital. In this work
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Evaluation of biological activity and prebiotic properties of proanthocyanidins with different degrees of polymerization through simulated digestion and in vitro fermentation by human fecal microbiota Food Chem. (IF 8.8) Pub Date : 2024-03-13 Xiaoyi Chen, Shuai Liu, Hong Song, Chunlong Yuan, Junjun Li
The bioactive activity of proanthocyanidins (PAs) is closely associated with their degree of polymerization (DP), however, the effects of PAs with different DP on digestion and gut microbiota have remained unclear. To investigate this, we conducted simulated digestion and colonic fermentation studies on samples of PAs with different DP. The results showed that PA was influenced by both protein precipitation
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Investigation of the role of sodium chloride on wheat starch multi-structure, physicochemical and digestibility properties during X-ray irradiation Food Chem. (IF 8.8) Pub Date : 2024-03-13 Haiyu Luo, Danyang Liang, Qing Liu, Yue Zheng, Huishan Shen, Wenhao Li
In this paper, different NaCl content was added to wheat starch and then subjected to X-ray irradiation to investigate the effect of salt on starch modification by irradiation. The results showed that the degradation of wheat starch intensified with the increase in irradiation dose. When irradiated at the same dose, wheat starch with sodium chloride produced shorter chains, lower molecular weight and
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Electrochemiluminescence detection of diazinon in vegetables based on the synergistic interaction of WO3-x dots with Au@SiO2 nanocapsules Food Chem. (IF 8.8) Pub Date : 2024-03-13 Wenzheng Liu, Haifang Wang, Peisen Li, Chengqiang Li, Donghan Li, Zhenying He, Yuhao Zhang, Jingcheng Huang, Jin Hua, Rui Xu, Lianming Xia, Yemin Guo, Xia Sun
In this work, a simple synthesis of low-toxicity transition metal material of WO dots was used as a co-reactant with Au@SiO as a core-shell material and a signal amplification factor to collaboratively promote Ru(bpy) electrochemiluminescence (ECL) for the construction of a highly sensitive aptasensor for the detection of diazinon (DZN) in vegetables. Electrodes modified with multi-walled carbon nanotubes-chitosan
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Direct elemental analysis of plant oils by inductively coupled plasma mass spectrometry: Simple sample dilution combined with oxygen introduction into the plasma Food Chem. (IF 8.8) Pub Date : 2024-03-13 Filip Gregar, Jakub Grepl, David Milde, Tomáš Pluháček
Assessment of trace metal concentrations in plant oils has been considered a crucial quality control marker for potential health risks, oil flavour, and oxidative stability. A straightforward inductively coupled plasma mass spectrometry (ICP-MS) methodology was developed and validated through introduction of argon: oxygen gas mixture into plasma, allowing for a direct elemental analysis of organic
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Simulated in vitro infant digestion and lipidomic analysis to explore how the milk fat globule membrane modulates fat digestion Food Chem. (IF 8.8) Pub Date : 2024-03-13 Yue Pan, Yibo Liu, Jiayi Zhao, Liqin Cui, Xiaodong Li, Lu Liu, Kouadio Jean Eric-Parfait Kouame, Zhong Wang, Xin Tan, Yanxi Jiang, Chao Gao
We hypothesized that the addition of milk fat globule membranes (MFGMs) to infant formula would improve its lipolysis, making it more similar to human milk (HM) and superior to commercial infant formula (CIF) in fat digestion. Therefore, we prepared two model infant formulas (MIFs) by adding MFGMs to dairy ingredients in different ways and compared their fat digestion behavior with those of HM and
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Kinetic and thermodynamic-based studies on the interaction mechanism of novel R. roxburghii seed peptides against pancreatic lipase and cholesterol esterase Food Chem. (IF 8.8) Pub Date : 2024-03-13 Hao Yin, Jiangxiong Zhu, Yu Zhong, Danfeng Wang, Yun Deng
Pancreatic lipase (PL) and cholesterol esterase (CE) are vital digestive enzymes that regulate lipid digestion. Three bioactive peptides (LFCMH, RIPAGSPF, YFRPR), possessing enzyme inhibitory activities, were identified in the seed proteins of It is hypothesized that these peptides could inhibit the activities of these enzymes by binding to their active sites or altering their conformation. The results
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Strategies for using magnetic beads in enhanced deep eutectic solvent-mechanochemical extraction of natural products from orange peels Food Chem. (IF 8.8) Pub Date : 2024-03-13 Zhaoyang Wang, Wuxia Ge, Wentao Bi, David Da Yong Chen
To address the challenges of low recovery, prolonged extraction times, and environmental pollution caused by toxic solvents in traditional extraction methods, magnetic bead-enhanced deep eutectic solvent mechanochemical extraction was developed for extracting natural products from orange peels. The extraction efficiencies of deep eutectic solvents were experimentally evaluated, and theoretical methods
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High enrichment and sensitive measurement of oxytetracycline in tea drinks by thermosensitive magnetic molecular imprinting based magnetic solid phase extraction coupled with boron doped carbon dots Food Chem. (IF 8.8) Pub Date : 2024-03-13 Zhi Li, Shuangying Li, Liushan Jiang, Jingwen Niu, Yue Zhang, Linchun Nie, Qingxiang Zhou, Chunmao Chen
As a typical kind of new pollutants, there are still some challenges in the rapid detection of antibiotics. In this work, a sensitive fluorescent probe based on boron-doped carbon dots (B-CDs) in combination with thermo-responsive magnetic molecularly imprinted polymers (T-MMIPs) was constructed for the detection of oxytetracycline (OTC) in tea drinks. T-MMIPs were designed, fabricated and employed
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Effects of freeze-thaw cycles on the quality of Hot-dry noodles: From the moisture, starch, and protein characteristics Food Chem. (IF 8.8) Pub Date : 2024-03-13 Liuyu Wan, Xiude Wu, Peng Xu, Yaonan Xing, Shensheng Xiao, Yang Fu, Xuedong Wang
Freeze-thaw cycles (FTC) could cause damage to food during storage. The effects of different FTC on Hot-dry noodles (HDN) in terms of quality, moisture, starch, and protein characteristics were studied. This study showed that FTC decreased the texture properties and water absorption of HDN. Meanwhile, cooking loss was significantly increased after FTC. The water content of HDN was decreased and water
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The cathodically pretreated boron-doped diamond electrode as an environmentally friendly electrochemical tool for the detection and monitoring of mesotrione in food samples Food Chem. (IF 8.8) Pub Date : 2024-03-13 Aleksandar Mijajlović, Vesna Stanković, Filip Vlahović, Slađana Đurđić, Dragan Manojlović, Dalibor Stanković
Excessive pesticide use can harm human health, making it essential to develop new techniques to monitor hazardous pesticides in food. Our study focuses on detecting mesotrione (MST) using an unmodified boron-doped diamond (BDD) electrode. This was the first application of cathodically pretreated BDD electrode for the detection of MST, based on its oxidation at a high potential value of +1.4 V. We theoretically
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Preparation of limonin monoclonal antibody and establishment of a sensitive icELISA for analyzing limonin in citrus and herbal samples Food Chem. (IF 8.8) Pub Date : 2024-03-13 Di Sun, Yifan Liu, Zihui Jin, Bo Xu, Yaqi Jin, Qiyang Zhao, Yue He, Jing Li, Yaohai Zhang, Yongliang Cui
Limonin is an intensely bitter and highly oxidized tetracyclic triterpenoid secondary metabolite, which is abundant in the Rutaceae and Meliaceae, especially in Citrus. In order to detect limonin content in complex substrates such as citrus and traditional Chinese medicine, monoclonal antibodies specifically recognizing limonin were prepared and an indirect competitive enzyme-linked immunosorbent assay
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Transglutaminase cross-linking ovalbumin-flaxseed oil emulsion gels: Properties, microstructure, and performance in oxidative stability Food Chem. (IF 8.8) Pub Date : 2024-03-13 Yue Tian, Shurui Wang, Jiran Lv, Meihu Ma, Yongguo Jin, Xing Fu
This study prepared emulsion gels by modifying Ovalbumin (OVA)-flaxseed oil (FSO) emulsions with transglutaminase (TGase) and investigated their properties, structure and oxidative stability under different enzyme reaction times. Here, we found prolonged reaction times led to the transformation of α-helix and β-turn into β-sheet and random coil. The elasticity, hardness and water retention of the emulsion
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Nano-palladium-decorated bismuth sulfite microspheres on a disposable electrode integrated with smartphone-based electrochemical detection of nitrite in food samples Food Chem. (IF 8.8) Pub Date : 2024-03-13 Kiattisak Promsuwan, Jenjira Saichanapan, Asmee Soleh, Kasrin Saisahas, Kritsada Samoson, Sangay Wangchuk, Proespichaya Kanatharana, Panote Thavarungkul, Warakorn Limbut
Nitrite (NO) is widely used as an additive to extend the shelf life of food products. Excessive nitrite intake not only causes blood-related diseases but also has the potential risk of causing cancers. A disposable screen-printed electrode was modified with nano‑palladium decorated bismuth sulfite microspheres (nanoPd@BiSMS/SPE), and integrated with a smartphone-interfaced potentiostat to develop a
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Integrated ultra-high pressure and salt addition to improve the in vitro digestibility of myofibrillar proteins from scallop mantle (Patinopecten yessoensis) Food Chem. (IF 8.8) Pub Date : 2024-03-13 Xiaohan Liu, Guifang Tian, Jinrong Zhao, Qing Zhang, Xiangqian Huai, Jilu Sun, Yaxin Sang
Myofibrillar protein (MP) is susceptible to the effect of ionic strength and ultra-high pressure (UHP) treatment, respectively. However, the impact of UHP combined with ionic strength on the structure and digestibility of MP from scallop mantle () is not yet clear. Therefore, it is particularly important to analyze the structural properties and enhance the digestibility of MP by NaCl and UHP treatment
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Identification and validation of core microbes for the formation of the characteristic flavor of fermented oysters (Crassostrea gigas) Food Chem. (IF 8.8) Pub Date : 2024-03-13 Li Liu, Tianhong Liu, Hongjiang Wang, Yuanhui Zhao, Xinxing Xu, Mingyong Zeng
Self-fermented oyster homogenates were prepared to investigate core microbes and their correlations with flavor formation mechanisms. Five bacterial and four fungal genera were identified. Correlation analysis showed that , , and L. species for the flavor of fermented products. Four core microbes were selected for inoculation into homogenates. Twelve key aroma compounds with odor activity values >1
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Effect of bi-enzyme hydrolysis on the properties and composition of hydrolysates of Manchurian walnut dreg protein Food Chem. (IF 8.8) Pub Date : 2024-03-13 Yue Shen, Li Fang, Chunlei Liu, Ji Wang, Dan Wu, Qi Zeng, Yue Leng, Weihong Min
Walnut dreg (WD) active peptides are an important source of dietary antioxidants; however, the products of conventional hydrolysis have limited industrial output owing to poor flavour and low bioactivity. To this end, in this study, we aimed to employ bvLAP, an aminopeptidase previously identified in our research, as well as commercially available Alcalase for bi-enzyme digestion. The flavour, antioxidant
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Insight into the mechanisms of combining direct current magnetic field with phosphate in promoting emulsifying properties of myofibrillar protein Food Chem. (IF 8.8) Pub Date : 2024-03-13 Kun Yang, Rongshuo Chi, Jingjiao Jiang, Jing Ma, Yunhua Zhang, Weiqing Sun, Yuanhua Zhou
This study investigated the combined effects of direct-current magnetic field (DC-MF, 9.5 mT) and tetrasodium-pyrophosphate (TSPP, 1-5 g/L) on emulsified gel properties of porcine myofibrillar protein (MP). Results showed that MP at DC-MF and 3 g/L TSPP had decreased spectrum intensity of UV and fluorescence compared to that without DC-MF, owing to the changes of MP tertiary structure caused by DC-MF
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Improvement of the drying quality of blueberries by catalytic infrared blanching combined with ultrasound pretreatment Food Chem. (IF 8.8) Pub Date : 2024-03-12 Xingrui Bei, Xiaojie Yu, Cunshan Zhou, Abu ElGasim A. Yagoub
This paper investigated the effect of catalytic infrared blanching combined with ultrasound pretreatment on quality and waxy structure of blueberries. Different blueberry samples were prepared, including control (untreated) and samples treated by hot water blanching (HB), catalytic infrared blanching (CIB), ultrasound-catalytic infrared blanching (US-CIB), and catalytic infrared blanching-ultrasound
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Plasma-activated water in combination with coconut exocarp flavonoids emerge as promising preservation technique for golden pompano: Impact of the treatment sequence Food Chem. (IF 8.8) Pub Date : 2024-03-12 Chengyan Gao, Mantong Zhao, Xinwen Wang, Jiamei Wang, Chuan Li, Xiuping Dong, Zhongyuan Liu, Dayong Zhou
In the current study, the preservation effect of plasma-activated water (PAW), coconut exocarp flavonoids (CF) and their combination on golden pompano fillets during refrigerated storage was investigated with emphasize on the treating sequence. PAW effectively inactivated spoilage bacteria and inhibited total volatile basic nitrogen (TVB-N) increase, while boosted the TBARS and carbonyl values. PAW+CF
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In-situ investigation of supercooling behaviour during high-pressure shift freezing of pure water and sucrose solution Food Chem. (IF 8.8) Pub Date : 2024-03-12 Zhiwei Zhu, Jiayu Mai, Tian Li, Da-Wen Sun, Qingqing Zeng, Xiaohui Liu, Zhe Wang
Supercooling is a main controllable factor for the fundamental understanding the high-pressure shift freezing (HPSF). In the study, a self-developed device based on the diamond anvil cell (DAC) and confocal Raman microscopy was utilized to realize an in-situ investigation of supercooling behaviour during HPSF of the pure water and sucrose solution. The spectra were used to determine the freezing point
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Green immobilization: Enhancing enzyme stability and reusability on eco-friendly support Food Chem. (IF 8.8) Pub Date : 2024-03-12 Vesen Atiroğlu, Atheer Atiroğlu, Ahmed Atiroğlu, Ali Sultan Al-Hajri, Mahmut Özacar
In the current years of heightened focus on green chemistry and sustainable materials, this study delves into the untapped potential of hyaluronic acid (HA), chitin, and chitosan-prominent polysaccharides for groundbreaking applications. The primary aim is to effectively immobilize catalase enzymes onto matrices composed of chitosan, chitin, HA/chitin, and HA/chitosan. The rigorous investigation covers
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Direct infusion–multiple reaction monitoring cubed (DI–MRM3) enables widely targeted bi-omics of Colla Corii Asini (Chinese name: Ejiao) Food Chem. (IF 8.8) Pub Date : 2024-03-12 Ting Li, Ke Zhang, Rui Liu, Luyao Ren, Xiaoyun Li, Jun Li, Wenjing Liu, Yuelin Song
Food authenticity is extremely important and widely targeted bi-omics is a promising pipeline attributing to incorporating metabolomics and peptidomics. (CCA, ) is one of the most popular tonic edible materials. Counterfeit and adulterated products are widespread. An attempt was devoted to develop high-throughput and reliable DI–MRM program facilitating widely targeted bi-omics of CCA. Firstly, predictive
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Recent trends in design of healthier fat replacers: Type, replacement mechanism, sensory evaluation method and consumer acceptance Food Chem. (IF 8.8) Pub Date : 2024-03-12 Yuanxue Gao, Yan Zhao, Yao Yao, Shuping Chen, Lilan Xu, Na Wu, Yonggang Tu
In recent years, with the increasing awareness of consumers about the relationship between excessive fat intake and chronic diseases, such as obesity, heart disease, diabetes, etc., the demand for low-fat foods has increased year by year. However, a simple reduction of fat content in food will cause changes in physical and chemical properties, physiological properties, and sensory properties of food
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A novel organic acids-targeted colorimetric sensor array for the rapid discrimination of origins of Baijiu with three main aroma types Food Chem. (IF 8.8) Pub Date : 2024-03-12 Meixia Wu, Yao Fan, Jinbin Zhang, Hengye Chen, Songtao Wang, Caihong Shen, Haiyan Fu, Yuanbin She
Given the severe problem of Baijiu authenticity, it is essential to discriminate Baijiu from different origins quickly and effectively. As organic acids (OAs) are the most dominant taste-imparting substances in Baijiu, we proposed a simple, fast, and effective OAs-targeted colorimetric sensor array based on the colorimetric reaction of 4-aminophenol (AP)/4-amino-3-chlorophenol (ACP) under oxidation
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Polyglycerol polyricinoleate and lecithin stabilized water in oil nanoemulsions for sugaring Beijing roast duck: Preparation, stability mechanisms and color improvement Food Chem. (IF 8.8) Pub Date : 2024-03-11 Xinshuo Yao, Jinxuan Cao, Jinpeng Wang, Ying Wang, Yuemei Zhang, Wendi Teng
Traditional Beijing roast duck often suffers from uneven color and high sugar content after roasting. Water-in-oil (W/O) nanoemulsion is a promising alternative to replace high concentration of sugar solution used in sugaring process according to similarity-intermiscibility theory. Herein, 3% of xylose was embedded in the aqueous phase of W/O emulsion to replace 15% maltose solution. W/O emulsions
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Interactions between nitrogen and phosphorus modulate the food quality of the marine crop Pyropia haitanensis (T. J. Chang & B. F. Zheng) N. Kikuchi & M. Miyata (Porphyra haitanensis) Food Chem. (IF 8.8) Pub Date : 2024-03-11 Ningning Xu, Kai Xu, Yan Xu, Dehua Ji, Wenlei Wang, Chaotian Xie
The quality of (T. J. Chang & B. F. Zheng) N. Kikuchi & M. Miyata () is directly affected by nutrient availability. However, the molecular mechanism underlying the synergistic regulatory effects of nitrogen (N) and phosphorus (P) availability on quality is unknown. Here, we performed physiological and multi-omics analyses to reveal the combined effects of N and P on quality. The pigments accumulated
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Insights into flavor formation of braised chicken: Based on E-nose, GC–MS, GC-IMS, and UPLC-Q-Exactive-MS/MS Food Chem. (IF 8.8) Pub Date : 2024-03-11 Xiangxiang Sun, Yumei Yu, Zhenyu Wang, Kumayl Hassan Akhtar, Ahmed S.M. Saleh, Wenhao Li, Dequan Zhang
Effects of braising duration on volatile organic compounds (VOCs) and lipids in chicken were investigated. Aroma profiles identified by an electronic nose were effective in differentiating braising stages. During braising process, a total of 25 key VOCs were detected in braised chicken, and sample braised for 210 min exhibited the highest level of key VOCs. Additionally, a gas chromatography mass spectrometry
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Corrigendum to “Salicylaldehyde built fluorescent probe for dual sensing of Al3+, Zn2+ ions: Applications in latent fingerprint, bio-imaging & real sample analysis” [Food Chemistry 441 (2024) 138362] Food Chem. (IF 8.8) Pub Date : 2024-03-11 T. Johny Dathees, G. Narmatha, G. Prabakaran, Sonai Seenithurai, Jeng-Da Chai, Raju Suresh Kumar, J. Prabhu, R. Nandhakumar
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Review on toxicology and activity of tomato glycoalkaloids in immature tomatoes Food Chem. (IF 8.8) Pub Date : 2024-03-11 Li-hao Wang, De-hong Tan, Xue-song Zhong, Mei-qi Jia, Xue Ke, Yu-mei Zhang, Tong Cui, Lin Shi
Owing to the lack of selection and limited intelligence in mechanical picking, some immature tomatoes that contain alkaloids are thrown away. Tomatine alkaloids are steroidal alkaloids naturally present in Solanaceae plants, which are distributed in small amounts in immature tomato fruits and decrease as the fruits ripen. Tomato glycoalkaloids are harmful to human health. However, in small quantities
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Effects of synergistic modification using alkalis and guar gum on the pasting, rheological, and microstructural properties of germinated highland barley starch gels Food Chem. (IF 8.8) Pub Date : 2024-03-11 Wentao Pan, Xin Qi, Mingyue Shen, Yi Chen, Qiang Yu, Zhibing Huang, Jianhua Xie
Germination treatment of highland barley enhances its nutritional value while weakening the starch gel properties. This study aims to enhance the characteristics of germinated highland barley starch (GBS) by exploring the synergistic effects of two alkalis (NaCO and NaHCO) and guar gum (GG) on GBS gel properties. The combined action of alkalis and GG significantly improved the peak viscosity, setback
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Luminescent carbon dots-rooted polysaccharide crosslinked hydrogel adsorbent for sensitive determination and efficient removal of Cu2+ Food Chem. (IF 8.8) Pub Date : 2024-03-11 Jingkun Li, Liying Wang, Guoyong Jiang, Yuqi Wan, Jiahua Wang, Yan Li, Fuwei Pi
In this study, a novel luminescent carbon dot-rooted polysaccharide hydrogel (CDs@CCP hydrogel) was prepared by crosslinking cellulose, chitosan (CS), and polyvinyl alcohol (PVA) for simultaneous fluorescent sensing and adsorption of Cu. The crosslinking of these low-cost, polysaccharide polymers greatly enhance the mechanical strength of the composite hydrogel while making the polysaccharide-based
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Effects of post-fermentation addition of green tea extract for sulfur dioxide replacement on Sauvignon Blanc wine phenolic composition, antioxidant capacity, colour, and mouthfeel attributes Food Chem. (IF 8.8) Pub Date : 2024-03-11 Yi Yang, Zhijing Ye, Yunxuan Qin, Sreeni Pathirana, Leandro Dias Araujo, Neill J. Culley, Paul A. Kilmartin
This study examines the feasibility of replacing in a New Zealand Sauvignon Blanc wine with a green tea extract. The treatments included the control with no preservatives (C), the addition of green tea extract at 0.1 and 0.2 g/L (T1 and T2), and an treatment at 50 mg/L (T3). Five monomeric phenolic compounds were detected in the green tea extract used for the experiment, and their concentrations ranged
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Insight into the improvement mechanism of gel properties of pea protein isolate based on the synergistic effect of cellulose nanocrystals and calcium ions Food Chem. (IF 8.8) Pub Date : 2024-03-11 Jinglei Zhang, Huajian Xu, Huixia Liu, Wenqi Wang, Mingming Zheng, Yingnan Liu, Yibin Zhou, Yueshuang Li, Xiaonan Sui, Yaqing Xiao
Here, the influence and potential mechanism by which cellulose nanocrystals (CNC) collaborated with Ca enhancing the heat-induced gelation of pea protein isolate (PPI) were investigated. It was found that the combination of 0.45% CNC and 15 mM Ca synergistically increased the gel strength (from 14.18 to 65.42 g) and viscoelasticity of PPI while decreased the water holding capacity. The improved particle
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Development of a self-reinforced starch-derived film with biocompatibility and mechanical properties Food Chem. (IF 8.8) Pub Date : 2024-03-11 Liping Wang, Dexiang Li, Lei Ye, Chaohui Zhi, Tao Zhang, Ming Miao
The scraps produced while processing packaging materials will cause a waste of resources. In this study, starch-based self-reinforced film (SSRF) using thermoplastic starch (TPS, 45 wt%) and polypropylene (PP, 53 wt%) was developed. The effect of extrusion times (1–4 times) on the film structure and performance was explored. The results show as the number of extrusions increases, the color of SSRF
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Smart nano-inks based on natural food colorant for screen-printing of dynamic shelf life of shrimp Food Chem. (IF 8.8) Pub Date : 2024-03-11 Atiyeh Mehrzad, Asma Verdian, Mahboobe Sarabi-Jamab
Intelligent packaging embedded with food freshness indicators can monitor food quality and be deployed for food safety and cutting food waste. The innovative nano-inks for dynamic shelf-life printing based on natural food colorant with application in real-time monitoring of shrimp freshness were prepared. Co-assembly of saffron petal anthocyanin (SPA) with hydrophobic curcumin (Cur) into chitin nano-scaffold
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A sustainable and efficient strategy for bioconverting naringin to L-rhamnose, 2R-naringenin, and kaempferol Food Chem. (IF 8.8) Pub Date : 2024-03-09 Mengfan Lu, Simin Liu, Jiamei Liu, Linguo Zhao, Jianjun Pei
The development of a sustainable and efficient bioconversion strategy is crucial for the full-component utilization of naringin. In this study, an engineering co-culture system was developed to produce L-rhamnose and 2S/2R-naringenin. By optimizing transformation conditions, the co-culture system could completely convert naringin while fully consuming glucose. The production of 2S/2R-naringenin reached
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Metabolomic profiling reveals biomarkers for diverse flesh colors in jelly fungi (Auricularia cornea) Food Chem. (IF 8.8) Pub Date : 2024-03-09 Lei Ye, Bo Zhang, Xuezhen Yang, Yu Huang, Jianhua Luo, Xiaoping Zhang, Wei Tan, Chuan Song, Zonghua Ao, Caihong Shen, Xiaolin Li
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Valorization and protection of anthocyanins from strawberries (Fragaria×ananassa Duch.) by acidified natural deep eutectic solvent based on intermolecular interaction Food Chem. (IF 8.8) Pub Date : 2024-03-08 Hao Huang, Shengrong Guo, Yanqun Xu, Fatima-ezzahra Ettoumi, Jie Fang, Xiaowei Yan, Zhangfu Xie, Zisheng Luo, Kejun Cheng
This study introduces an innovative approach for the valorization and protection of anthocyanins from ‘Benihoppe’ strawberry ( Duch.) based on acidified natural deep eutectic solvent (NADES). Choline chloride-citric acid (ChCl-CA, 1:1) was selected and acidified to enhance the valorization and protection of anthocyanins through hydrogen bond. The optimal conditions (ultrasonic power of 318 W, extraction