Insects represent a novel source of edible high nutritional value proteins which are gaining increasing interest as an alternative to traditional animal foods. In this work, cricket flour was used to produce gluten-free sourdough breads, suitable for celiac people and “source of proteins”. The doughs were fermented by different methods and pH and microbial growth, volatile compounds, protein profile

Tempeh, a traditional Indonesian soybean product produced by fermentation, is especially popular because of its umami taste. In this study, a novel umami peptide GENEEEDSGAIVTVK (GK-15) was identified in the small peptide (<3 kDa) fraction of the water extract of tempeh using LC-MS/MS analysis and database-assisted identification. The umami taste of GK-15 was further validated using sensory evaluation

Endogenous lipase and lipoxygenase play important roles in accelerating lipid oxidation. Polyphenols are a series of commonly used chemicals for preserving fish and seafood products, due to their positive inhibitory effects on lipid oxidation. However, the mechanism involved is still unknown. The inhibitory effects of chlorogenic acid (CGA) on lipase and lipoxygenase were investigated and explored

A mild mixed-solvent of n-hexane/isopropanol is proposed for extracting total mineral oil hydrocarbons (MOH) from commercial milk powder products. Unlike acid-hydrolysis, the mixed-solvent extraction was performed at ambient temperature and the low-boiling-point hydrocarbons were retained to the greatest extent. After extraction, total MOH was determined by on-line liquid chromatography-gas chromatography

The ciprofloxacin (CIP) abuse has caused many problems threatening to human health. Here, we design the quantum dot microsphere (QDM) based immunochromatographic quantitative CIP test strip: when the sample under detection contains CIP, the QDM-monoclonal antibody (mAb) probes bound with the CIP and cannot be captured by CIP-bovine serum albumin (BSA) conjugation dispersed on the T lines, reducing

A novel process, 'mechanical expression preserving shape integrity', was conceived to prepare low-fat peanuts in response to health-conscious consumer demands. The main purpose of this study was to preserve the taste, aroma, and oxidative stability of the defatted product. Results generated from a central composite rotatable design showed that highest consumer sensory scores were reached at low pressures

Phytosterols (PS) are a group of sterols distributed in foods and plants, where it is prone to oxidation. In this work, we studied the reaction mechanism of phytosterols, using density functional theory (DFT) calculation and experimental methods to study the photooxidation of phytosterols. Under LED light illumination, experimental photooxidation of these phytosterols gives rise to the prior three

The aim of the present paper was to unravel the effect of a standardized in vitro European protocol of digestion-fermentation over Ca(II)-alginate beads synthesized with sugars and biopolymers. Special emphasis on the antioxidant capacity using methods that simulate physiological conditions, short-chain fatty acids (SCFAs) production, and a detailed study of the microstructure of the gel network by

This study presents a method to determine adulteration of olive oil (obtained from Olea europea, i.e. olives) with rapeseed oil (obtained from Brassica napus) or with corn oil (also named maize oil, obtained from Zea mays, i.e. maize) using Raman spectroscopy and a mathematical method based on exponential equation fit. The samples were prepared by mixing olive oil with volume fractions (0–100%) of

A solid-phase extraction (SPE) method for enriching and purifying estrogenic disrupting compounds (EDCs) based on the estrogen response element was established. The estrogen receptor was used for molecular recognition, as it specifically binds EDCs. An estrogen response element was used to maintain the activity of the estrogen receptor. High-performance liquid chromatography (HPLC) was used to quantify

The effect of roasting of chia seed at different temperatures (90, 120, 150 and 180 °C) on bioactive constituents in extracts and on the quality of oil was evaluated. At higher temperatures, crude protein and ash contents increased, whereas total phenolic, flavonoid, carotenoid, and antioxidant activities decreased. The predominant phenolic constituents were myrcetin, and rosmarinic, 3, 4-dihydroxybenzoic

This study was to examine the formation of advanced glycation end-products (AGEs) in black tea during drying process at 90, 120, and 150 °C for 1 h. Nine AGEs including Nɛ-(carboxyethyl)-l-lysine (CEL), Nɛ-(carboxymethyl)-l-lysine (CML), three isomers of methylglyoxal-hydroimidazolones (MG-Hs), three isomers of glyoxal-hydroimidazolones (GO-Hs), and argpyrimidine were quantified by using HPLC-MS/MS

Semicarbazide (SEM) is a protein-bound nitrofurazone metabolite that is detrimental to human health. Therefore, to ensure food safety, it is necessary to detect SEM in food samples. To this end, we developed a novel electrochemical sensor to detect SEM by using a molecularly imprinted polymer (MIP) as the recognition element. Computer-aided molecular modelling was performed to guide the synthesis of

Artichoke floral stems (AFS) food waste by-products were examined for their phytochemical constituents and their in vitro and in vivo biological activities. Although that the highest total phenol content and total flavonoid content were found in ethyl acetate extract, methanol extract possessed the strongest DPPH and ABTS radical scavenging activity, and showed the highest reducing ferric antioxidant

Brazilian livestock with a herd of more than 215 million animals is distributed over a vast area of 160 million hectares, leading the country to the first position in the world beef exports and second in beef production and consumption. Animals risen in the biomes Amazônia, Caatinga, Cerrado, Pampa and Pantanal were selected for this study. Beef samples were analyzed for their elemental content by

Aimed to study the characteristics of prolyl endopeptidase (PEP, EC 3.4.21.26) and its possible role in the degradation of collagen, we cloned the full-length cDNA sequence of PEP from abalone (Haliotis discus hannai) (Hdh-PEP). Recombinant Hdh-PEP (rHdh-PEP) was expressed in vitro, its enzymatic properties were detected, and its secondary structure was analyzed by Circular Dichroism (CD). We for the

The dominant volatile off-flavor compounds of pea and soy milk were investigated by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), sensory evaluation, and odor-activity values (OAVs), which led to the identification of their differences. We identified 11 aroma compounds as important odorants with OAVs greater than 1 in pea and soy milk. OAVs contribution rate demonstrated that 6 compounds

The conjugate prepared from (-)-epigallocatechin gallate (EGCG) and soy protein isolate (SPI) under alkaline and aerobic conditions was analyzed using a Nano-LC-Q-Orbitrap-MS/MS technique. The sulfhydryl and free amino groups of SPI were involved in covalent binding. Fifty-one peptides were conjugated with EGCG. Fifty-nine modified sites were identified, located on Cys, His, Arg, and Lys, respectively

Betalains are violet-red, natural food grade pigments with health benefits; however, their stability limits its use in industrial food processing. This can be overcome by placing the betalains in lecithin nanoliposomes (NLs), which causes a 76% improvement of betalain colour and stability. Extended sonication time (8 min) lowered the zeta potential (–47.5 to –40.8), and particle size (74.23 to 55.35 nm)

Aqueous coenzyme Q10 (CoQ10) dispersions were prepared using sugary maize dendrimer-like glucan (SMDG) with solid-dispersion treatment. After measuring solubility, recovery rate and loading rate, the initial weight ratio of CoQ10:SMDG was optimized to be 1:27, with the solubility markedly increasing up 188.8-folds compared to pure CoQ10 solution. The structural characterizations of CoQ10-SMDG formulation

Artemisia species are aromatic herbs used as food and/or ethnomedicine worldwide; however, the use of these plants is often impeded by misidentification. Here, molecular and chemotaxonomic approaches were combined to assist in the morphology-based authentication of Artemisia species, and Artemisia indica and Artemisia argyi were identified. The plant extracts and compounds obtained from these species

Arbutus unedo L. (strawberry tree) has showed considerable content in phenolic compounds, especially flavan-3-ols (catechin, gallocatechin, among others). The interest of flavan-3-ols has increased due their bioactive actions, namely antioxidant and antimicrobial activities, and by association of their consumption to diverse health benefits including the prevention of obesity, cardiovascular diseases

Rice is one of the most important cereals for human nutrition and is a basic staple food for half of the global population. The assessment of rice geographical origins in terms of its authenticity is of great interest to protect consumers from misleading information and fraud. In the present study, a head space gas chromatography mass spectrometry (HS-GC-MS) strategy for characterising volatile organic

In this study, we tested the exogenous application of phytosulfokine α (PSKα) for delaying the yellowing of broccoli florets during cold storage. Our results showed that the lower yellowing in broccoli florets treated with 150 nM PSKα was probably due to the higher endogenous accumulation of PSKα, leading to the endogenous accumulation of guanosine 3′, 5′-cyclic monophosphate (cGMP). Besides, broccoli

Leuconostoc spp. are generally utilized as kimchi starters because of their beneficial effects on kimchi fermentation and sensory characteristics. We developed a DNAzyme-based colorimetric method for measuring the abundance of the kimchi starter Leuconostoc mesenteroides WiKim32. A primer set for loop-mediated isothermal amplification and target-specific DNAzyme was designed based on the WiKim32 nucleotide

Antarctic krill oil (AKO) is an emerging dietary supplement containing metal ions that influence oil oxidation. Thus, this study focuses on the effect and mechanism of metal ions on phospholipid oxidation in AKO. Firstly, AKO containing Mg2+, Mn2+, Cu2+, Fe2+ and Fe3+ (200 μmol/kg) were prepared separately and incubated at 60 °C for 6 days. Peroxide value (POV) and malondialdehyde (MDA) content showed

Sorghum derived 3-deoxyanthocyanin (DXA) pigments are stable relative to their anthocyanin analogs, and are of growing interest in food applications. However, the 3DXA are poorly extractable from grain tissue. This work aimed to determine the relative stability and extractability of sorghum 3-DXA vs anthocyanins from maize and cowpea under microwave-assisted extraction (MAE). UV–Vis and UPLC-MS/MS

This study aimed at investigating two strategies to enhance the bioaccessibility of phenolic compounds from whole-wheat breads: enzymatic bioprocessing and addition of green coffee infusion. Although both strategies had a significant effect on increasing the contents of total soluble phenolic compounds in breads, the addition of green coffee infusion was much more relevant (19.1-fold) than enzymatic

The comparative study was performed in order to assess the most suitable matrix polymer for ascorbyl palmitate (AP). The antioxidant (1 and 2% w/w) was loaded into the 75/25 blend films based on polysaccharides (gum Arabic (GAR), octenyl succinic anhydride modified starch (OSA), water soluble soy polysaccharides (WSSP)) and gelatin (GEL). The AP was present in the films both in the form of longitudinal

The sensory qualities and shelf life of tea beverage strongly affected by tea cream that forms by the interaction of polyphenols and protein. The study aimed to investigate the effects of the interactions between tea polyphenols (TPs) and bovine serum albumin (BSA) on tea cream formation at different concentrations. The tea cream formation increased with TPs and BSA concentration increased. The optimal

The aim of this work was to study the effect of thickness of samples, air velocity and infrared power on the drying kinetics and quality attributes of blanched eggplant slices during infrared drying. The drying experiments were made by Response Surface Methodology (RSM) based on a Box–Behnken design (BBD). Experiments were conducted at a thickness of 3, 5, and 7 mm, air velocity of 0.5, 1.25, and 2 m/s

The aged wine spirit is a beverage with great aromatic complexity. Their volatile compounds with odorant power coming from the distillate and from the wood used in its ageing, and the interactions that take place in the process, enhanced by oxygen, all contribute to this complexity. Due to time and cost inherent of ageing wine spirits in wooden barrels, research has sought to develop more sustainable

Poly(melamine) (PMel) was synthesized via the electropolymerization of melamine monomer, which was then characterized by field-emission scanning electron microscopy (FESEM), cyclic voltammetry (CV) and electrochemical impedance spectroscopy (EIS). The possible polymerization mechanisms of melamine were also revealed by FT-IR spectroscopy and UV–Vis spectroscopy. Next, the PMel modified GCE (PMel/GCE)

Various pesticides employed in modern agriculture result in large amounts of pesticide residues in agricultural production, greatly threatening human health. Herein, we report a facile approach to fabricate a reduced graphene oxide/cyclodextrin modified glassy carbon electrode (rGO/CD/GCE) for the sensitive electrochemical sensing of imidacloprid (IDP). Three different modified electrodes using CDs

Bioprospecting for seaweed-derived multimodal acting products have earned increasing attention in the fight against diseases of multifactorial origin, such as neurodegenerative conditions. This is a pioneer study on the in vitro screening of neuroactive properties of phlorotannin-targeted extracts from edible Fucus species. Phlorotannin extracts exhibited multifunctional antioxidant properties, which

Potato accumulates large amounts of soluble sugar during cold storage periods. However, a system based understanding of this process is still largely unknown. Here, we compared the dynamic cold-responded transcriptome of genotypes between cold-induced sweetening resistant (CIS-R) and cold-induced sweetening sensitive (CIS-S) in tubers. Comparative transcriptome revealed that activating the pathways

Enzymatic tenderization is extensively applied in the meat industry, whereas its influence on meat flavor has seldom been evaluated. Proteinase K, papain, bromelain and Flavourzyme® were used to treat beef muscle, and the changes in volatile compounds and odors were subsequently analyzed. Proteolysis by proteinase K was found to elevate the average bitterness of the identified peptides by generating

Extracts of Opuntia stricta var. dillenii fruits were fractionated by semi-preparative high-performance countercurrent chromatography (HPCCC) to study the secondary metabolite formation, whereby HPCCC showed a superior separation capacity to fractionate minor metabolites compared to HPLC. A family of new peptides was detected in semi-polar fractions when monitoring the HPCCC separation by off-line

Aspergillus quadrilineatus endo-β-mannanase effectively degraded konjac glucomannan (KG, 66.09 %), copra meal (CM, 38.99 %) and locust bean galactomannan (LBG, 20.94 %). High performance liquid chromatography (HPLC) analysis of KG hydrolysate indicated its mannooligosaccharides (MOS) content (656.38 mg/g) with high amounts of DP 5 oligosaccharide. Multi-scale characterization of partially hydrolyzed

Dysregulation of glucose homeostasis result in hyperglycemia and pigmented rice, unique combination of high quality starch and phenolics has the potential in regulating it. In this study, pigmented rice was characterized in terms of nutraceutical starch (NS) and phenolic content. Further the effect of rice phenolics on carbolytic enzyme inhibition, glucose uptake, hepatic glucose homeostasis and anti-glycation

The aim of this study was to evaluate the effectiveness of the use of ethanol, ultrasound and/or vacuum as a pretreatment to melon drying. Eight types of pretreatments were performed in which samples were immersed in ethanol solutions with different concentrations (50% and 100%) using four treatment conditions: immersion, immersion with ultrasound (US), with vacuum (VC) and with ultrasound and vacuum

The effects of water content; 15, 30, and 40 % (w/w), water droplet size; d43 15.0-19.6 µm (larger) and d43 1.2-2.7 µm (smaller), and sodium alginate (0.5 %, w/w) induced water gelation on crystallization kinetics and water and fat proton relaxation were studied in water-in-milk fat emulsions during in situ cooling from 40 °C to 5 °C. Anhydrous milk fat (AMF) and commercial butter were employed as

With booming of computer technology, it is feasible to quantitatively extract valuable information from readily available image of objects, which dramatically reduces the cost and improves the efficiency. In this work, a structural classification method, based on data extracted from color formation process on thin layer chromatography (TLC) plates through computer processing, was established for natural

The objectives of this study were to optimize the condition of ultrasonic treatment combined with aqueous chlorine dioxide (ClO2) on nitrate content of spinach by response surface methodology (RSM), and determine the effectiveness of ultrasound (US) and ClO2 alone and in combination, on spinach postharvest quality during 7 days′ storage period. The optimal treatment parameters obtained were ultrasonic

To improve the utilization of cod skin collagen peptides (CSCP), we heated them with xylose at 80 °C, 100 °C, and 120 °C for up to 150 min to prepare xylose-CSCP Maillard reaction products (MRPs), and then investigated their physicochemical and functional properties. The results showed that Arg, Lys, Phe, and Asp were the major amino acids involved in the Maillard reaction. After being heated at 120 °C

In this study, recombinant rice quiescin sulfhydryl oxidase (rQSOX) was expressed and characterized, and its performance in flour-processing quality was further evaluated. The purified rQSOX exhibited the highest sulfhydryl oxidation activity (1.96 IU/mg) using dithiothreitol as a substrate, accompanying the production of H2O2. The optimal temperature and pH were 60 °C and pH 8.0 for rQSOX catalyzing

The mechanism of flavor retention in chicken broth from the perspective of gelatin affecting the flavor-binding ability of emulsions was investigated. Results showed that fat was the important reservoir for aroma compounds in the emulsion. The particle sizes of emulsions significantly decreased with prolonged stewing time of gelatin, which was consistent with the results from confocal laser scanning

The effects of the addition of salt ions and molecular weights (Mw) of CH on Mesona chinensis polysaccharide (MCP)-chitosan (CH) hydrogel were investigated. Result indicated both low concentration of monovalent salt ions (Na+ and K+), divalent cations (Ca2+) and oxoanions (SO42−) could promote the gel properties of MCP-CH hydrogel. The Mw of CH has huge impact on the formation and properties of hydrogel

In order to evaluate differences in the peptide profile and bioactive potential in dairy products, by increasing the protein content and using proteolytic bacteria strain to enable the release of bioactive peptides, a high-protein yogurt with adjunct culture was developed. The effect of protein content, the addition of Lactobacillus helveticus LH-B02, and storage time were evaluated. The qualitative

The sea cucumber (Apostichopus japonicus) has become increasingly important aquaculture with the rapid expansion of farming in China and its commercial popularity in Asia. Price varies significantly among sea cucumber species, and since visual differentiation is difficult, food fraud is likely to occur. In this study, we report an analysis of body wall metabolites of the sea cucumber (A. japonicus)

Celiac disease is an autoimmune illness activated by gluten peptides produced during gastrointestinal digestion. A simulated in vitro digestion of gluten was conducted to define the profile and kinetic release pattern of immunogenic gluten peptides in a physiologically relevant food matrix. White bread was digested using the INFOGEST in vitro standardised digestion protocol from 0 to 240 min and subsequently

This study examined the effects of exogenous citrulline (control, 1 and 2 mM) and water availability (100%, 50% and 25% WA) on antioxidant attributes and essential oil constituents of Hyssopus officinalis L. in two successive harvests. Hyssop tolerantly responded to water deficiency by well-promoted antioxidant enzymes (i.e., superoxide dismutase, and catalase), strong DPPH-scavenging activity, and

The aim of this work was to identify and quantify the bioaccesible phenolic compounds and evaluate their relationship with the antioxidant properties of three different cookies formulated with 10.5% peach pulp incorporation and 50% fat or added-sucrose reduction. Peach pulp and dietary fiber were incorporated in cookie formulation and two levels of fat or sucrose were analyzed. Cookie quality was modified

A cascade process for the sequential recovery of proteins and feruloylated arabinoxylan from wheat bran is proposed, involving a protein isolation step, enzymatic destarching and subcritical water extraction. The protein isolation step combining lactic acid fermentation and cold alkaline extraction reduced the recalcitrance of wheat bran, thus improving the total yields of the subsequent subcritical