13,283 results match your criteria Food Chemistry [Journal]


The ultra-sensitive visual biosensor based on thermostatic triple step functional nucleic acid cascade amplification for detecting Zn.

Food Chem 2019 Aug 26;290:95-100. Epub 2019 Mar 26.

Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address:

Here, we present an ultra-sensitive visual biosensor based on thermostatic triple step functional nucleic acid cascade amplification for detecting Zn. A Zn-assisted cDNAzyme assay is conducted and the Zn is successfully converted into nucleic acids to achieve the first circular amplification within 1 h. The cleavage products prompted Hybridization Chain Reaction (HCR), forming multiple DNA nanowire structures with branched chains. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.03.134DOI Listing

Kinetics of polyphenol content of dry flowers and floral bio-residues of saffron at different temperatures and relative humidity conditions.

Food Chem 2019 Aug 25;290:87-94. Epub 2019 Mar 25.

Cátedra de Química Agrícola, ETSI Agrónomos y Montes, Universidad de Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain. Electronic address:

The cultivation of Crocus sativus L. is valued for its dried stigmas, but the rest of the parts of its flowers are increasingly important. Saffron flowers (SF) are natural sources of antioxidant compounds. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.03.129DOI Listing

Effect of cold plasma on blueberry juice quality.

Food Chem 2019 Aug 25;290:79-86. Epub 2019 Mar 25.

Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 10083, People's Republic of China.

This work focusses on the effects of cold plasma, a novel, non-thermal technology, on the quality of blueberry juice, such as inactivation of Bacillus, anthocyanins, phenolics, vitamin C, antioxidant activity and color change. Oxygen concentration (0, 0.5% and 1%) of ionized gas was firstly confirmed to be the main factors for CP treatment, besides treatment time (2, 4 and 6 min). Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.03.123DOI Listing

The rapid quantitative analysis of three pesticides in cherry tomatoes and red grape samples with Tchebichef image moments.

Food Chem 2019 Aug 25;290:72-78. Epub 2019 Mar 25.

College of Chemistry & Chemical Engineering, Lanzhou University, 222 South Tianshui Road, Lanzhou, Gansu 730000, PR China. Electronic address:

Diverse interferences often affect the determination of pesticide residues in various kinds of food, and complex pretreatments are necessary. An effective approach for the simultaneous quantitative analysis of multi-target components in different substrates was proposed, and applied to the determination of ternary pesticides in cherry tomatoes and red grape samples. By means of HPLC-DAD, the spectra were obtained under isocratic elution. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.03.118DOI Listing

Impact of altered starch functionality on wheat dough microstructure and its elongation behaviour.

Food Chem 2019 Aug 8;290:64-71. Epub 2019 Mar 8.

Technical University of Munich, Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, Weihenstephaner Steig 20, 85354 Freising, Germany.

The effect of kneading on dough microstructure development, dough elongation and bread volume was investigated using wheat flour with a high mechanical starch modification (MSM) level. The resistance to extension (R) of dough produced from wheat flour with a high MSM level increased by 52.5% because of higher protein network connectivity with prolonged kneading time. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.03.016DOI Listing

Rapid method for quantification of anthocyanidins and anthocyanins in human biological samples.

Food Chem 2019 Aug 21;290:56-63. Epub 2019 Mar 21.

Gut Health Theme, University of Aberdeen, The Rowett Institute, Foresterhill, Aberdeen AB25 2ZD, UK. Electronic address:

Using simple solvent extraction and enzymatic hydrolysis, a rapid LC-MS/MS method for quantification of free and conjugated forms of anthocyanidins and anthocyanins in plasma and urine samples was developed and validated. A mixed enzymatic treatment containing β-glucuronidase (100 U mL) and sulfatase (2.5 U mL) for 5 min (37 °C; pH 6) was optimal condition for deconjugation of anthocyanidins and anthocyanins in urine and plasma samples. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.03.109DOI Listing

Metal affinity immobilization of cellulase on FeO nanoparticles with copper as ligand for biocatalytic applications.

Food Chem 2019 Aug 23;290:47-55. Epub 2019 Mar 23.

Biotechnology Research Laboratory, School of Chemical, Petroleum and Gas Engineering, Iran University of Science and Technology, 16846-13114 Tehran, Iran. Electronic address:

The immobilization of cellulase on amine-functionalized FeO magnetic nanoparticles (MNPs), via metal affinity immobilization, as a nano-biocatalyst was investigated. Copper was chosen as ligand and loaded onto MNPs in a buffering environment without adding any intermediates. Immobilization conditions were optimized by a 2 full factorial design method. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.03.117DOI Listing

Physicochemical and sensory variables of Maillard reaction products obtained from Takifugu obscurus muscle hydrolysates.

Food Chem 2019 Aug 15;290:40-46. Epub 2019 Mar 15.

Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China. Electronic address:

Takifugu obscurus is famous for its delicious taste. In this study, three peptide fractions from Takifugu obscurus muscle hydrolysates were used to evaluate and compare physicochemical and sensory characteristics after Maillard reaction. Maillard reaction products (MRPs) were analyzed by detecting the changes of browning intensity, free amino acids, volatile compounds and taste profile. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.03.065DOI Listing

Development of a flavor fingerprint by HS-GC-IMS with PCA for volatile compounds of Tricholoma matsutake Singer.

Food Chem 2019 Aug 25;290:32-39. Epub 2019 Mar 25.

National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China. Electronic address:

The flavor fingerprint of Tricholoma matsutake Singer was developed and volatile compounds were investigated by HS-GC-IMS fingerprinting combining with PCA. A total of 25 typical target compounds were identified. The differences of flavor compounds in pileus and stipe of Tricholoma matsutake Singer from different areas were observed. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.03.124DOI Listing

Protective effect of hydroxytyrosol and rosemary extract in a comparative study of the oxidative stability of Echium oil.

Food Chem 2019 Aug 27;290:316-323. Epub 2019 Mar 27.

Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), C/ Nicolas Cabrera 9, 28049 Madrid, Spain. Electronic address:

The oxidative stability of Echium oil has been studied by two accelerated oxidation methodologies namely Rancimat and differential scanning calorimetry at selected temperatures in the range 50-110 °C. Kinetic analyses have provided Arrhenius parameters, oxidative stability indexes (OSI), temperature coefficients (t), Q and OSI at 20 °C (OSI) for both methodologies focussing on secondary and tertiary oxidation products. Peroxide, p-anisidine and polar compounds values have been measured to characterize from primary to tertiary oxidation products. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.03.141DOI Listing

Relationship between key environmental factors and profiling of volatile compounds during cucumber fruit development under protected cultivation.

Food Chem 2019 Aug 27;290:308-315. Epub 2019 Mar 27.

College of Horticulture, Northwest A&F University, Yangling, Shaanxi, China. Electronic address:

To provide precision management of cucumber under protected cultivation, the relationships between environmental factors and daily increment of aroma in two lines were analyzed during development, using Pearson correlation and stepwise regression. Irrespective of the line tested, the daily increment of volatile compounds and C6 aldehydes were positively correlated with average daily light intensity (X), while the daily increment of C9 aldehydes was negatively correlated with average daily relative humidity (X) and average daytime relative humidity (X). X was considered as the most significant environmental factor which affected the daily increment of volatile compounds in both lines, X was the environmental factor which affected the daily increment of C9 aldehydes most in No. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.03.140DOI Listing

Differentiating the geographical origin of Ethiopian coffee using XRF- and ICP-based multi-element and stable isotope profiling.

Food Chem 2019 Aug 27;290:295-307. Epub 2019 Mar 27.

Isotope Bioscience Laboratory - ISOFYS, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium.

To test the potential of different analytical tools to determine the geographical origin of Ethiopian coffee, 103 green arabica coffee samples from four coffee regions in Ethiopia were subjected to multi-elements and δC, δN and δO determinations. Multi-elements were determined by using inductively coupled plasma (ICP)- and X-ray fluorescence spectrometry (XRF)-based techniques, and δC, δN and δO were determined by using elemental analyzer-isotope ratio mass spectrometry. Using linear discriminant analysis, XRF-based multi-elements with and without δC appeared to be most effective in discriminating the geographical origin of coffee, giving higher classification accuracy (89 and 86%, respectively) than ICP-based multi-elements with and without stable isotopes (80%, each). Read More

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https://linkinghub.elsevier.com/retrieve/pii/S03088146193062
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http://dx.doi.org/10.1016/j.foodchem.2019.03.135DOI Listing
August 2019
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Monitoring of minor compounds in corn oil oxidation by direct immersion-solid phase microextraction-gas chromatography/mass spectrometry. New oil oxidation markers.

Food Chem 2019 Aug 1;290:286-294. Epub 2019 Apr 1.

Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV-EHU), Paseo de la Universidad n° 7, 01006 Vitoria-Gasteiz, Spain. Electronic address:

The aim of this study is to shed light on the evolution of the minor compounds in the corn oil oxidation process, through the information provided by direct immersion-microextraction in solid phase followed by gas chromatography/mass spectrometry (DI-SPME-GC/MS). This methodology enables one, in a single run, to establish the identity and abundance both of original oil minor components, some with antioxidant capacity, and of other compounds coming from both main and minor oil components oxidation. For the first time, some of the compounds formed from oil minor components degradation are proposed as new markers of oil incipient oxidation. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.04.001DOI Listing

Localization of trypsin-like protease in postmortem tissue of white shrimp (Litopenaeus vannamei) and its effect in muscle softening.

Food Chem 2019 Aug 29;290:277-285. Epub 2019 Mar 29.

College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China.

Fluorescein-isothiocyanate (FITC) labeled trypsin-like protease was prepared and injected into the hepatopancreas of white shrimp. Different segments of the injected shrimp were analyzed with a fluorescence microscope during storage. FITC-trypsin-like protease can be detected in the first segment of shrimp muscle at day 4, while it cannot be observed in the second segment until day 6. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.03.147DOI Listing

Evaluation of Cronobacter sakazakii inactivation and physicochemical property changes of non-fat dry milk powder by cold atmospheric plasma.

Food Chem 2019 Aug 1;290:270-276. Epub 2019 Apr 1.

Department of Center for Biorefining and Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, United States; Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, United States. Electronic address:

Cronobacter sakazakii can cause life-threatening infections in neonates. Exposure to contaminated powdered food, especially milk powder, is a major route for C. sakazakii infection. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.03.149DOI Listing

Effect of sodium nitroprusside treatment on shikimate and phenylpropanoid pathways of apple fruit.

Food Chem 2019 Aug 2;290:263-269. Epub 2019 Apr 2.

College of Food Science and Technology, Bohai University, 121013 Jinzhou, PR China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, 121013 Jinzhou, PR China.

Blue mould caused by Penicillium expansum is one of the important diseases of apple fruit during storage. Phenylpropanoid pathway is an important induction mechanism that can utilize downstream metabolites of shikimate pathway to synthesize a series of secondary metabolites. Apple fruit (cv. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.04.010DOI Listing

Detection of tetrodotoxins in juvenile pufferfish Lagocephalus sceleratus (Gmelin, 1789) from the North Aegean Sea (Greece) by an electrochemical magnetic bead-based immunosensing tool.

Food Chem 2019 Aug 29;290:255-262. Epub 2019 Mar 29.

IRTA, Ctra. Poble Nou, km 5.5, 43540 Sant Carles de la Ràpita, Tarragona, Spain. Electronic address:

Two small Lagocephalus sceleratus juveniles were captured in picarel targeting catches from North Aegean Sea (Greece) in the autumn of 2017. An electrochemical immunosensing tool using magnetic beads as immobilisation support was developed and applied to the rapid screening of tetrodotoxins (TTXs), potent neurotoxins that constitute a food safety hazard when present in seafood. This tool revealed the presence of TTXs in both individuals. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S03088146193064
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http://dx.doi.org/10.1016/j.foodchem.2019.03.148DOI Listing
August 2019
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Chemical features of the oligochitosan-glycated caseinate digest and its enhanced protection on barrier function of the acrylamide-injured IEC-6 cells.

Food Chem 2019 Aug 1;290:246-254. Epub 2019 Apr 1.

Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China. Electronic address:

Whether caseinate oligochitosan-glycation of the transglutaminase-type followed by trypsin digestion could lead to better protection against the acrylamide-induced cell barrier damage was investigated. Compared with caseinate digest, glycated caseinate digest had similar amount of Lys and Arg but lower -NH (0.557 versus 0. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.04.004DOI Listing

Application of multiplexing fiber optic laser induced fluorescence spectroscopy for detection of aflatoxin B contaminated pistachio kernels.

Food Chem 2019 Aug 18;290:24-31. Epub 2019 Mar 18.

College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China; Key Laboratory of on Site Processing Equipment for Agricultural Products, Ministry of Agriculture, China. Electronic address:

To explore the effect of signal acquisition way on screening ability, the multiplexing fiber optic laser induced fluorescence spectroscopy (LIFS) system with one-, two- and three-probe, were employed respectively to detect artificially aflatoxin B (AFB, 5, 10, 20, 30, and 50 ppb) contaminated 300 pistachio kernels in this study. Compared to one- and two-probe modes, highest accuracy (≥97.0%) by support vector machine (SVM) employing 390-660 nm were obtained using three-probe, which also showed the most attractive precision (root mean square error of prediction (RMSEP) < 4. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.03.079DOI Listing

The anti-inflammatory potential of Portulaca oleracea L. (purslane) extract by partial suppression on NF-κB and MAPK activation.

Food Chem 2019 Aug 2;290:239-245. Epub 2019 Apr 2.

State Key Laboratory of Quality Control in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macau. Electronic address:

Portulaca oleracea L. (Purslane) has great potential as food and traditional drugs in several countries. The purpose of this study was to evaluate the anti-inflammatory effects of purslane extract on lipopolysaccharide (LPS)-stimulated RAW 264. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S03088146193065
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http://dx.doi.org/10.1016/j.foodchem.2019.04.005DOI Listing
August 2019
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Should we ban total phenolics and antioxidant screening methods? The link between antioxidant potential and activation of NF-κB using phenolic compounds from grape by-products.

Food Chem 2019 Aug 28;290:229-238. Epub 2019 Mar 28.

Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, A1B 3X9, Canada. Electronic address:

Free radical imbalance is associated with several chronic diseases. However, recent controversies have put in check the validity of colorimetric methods to screen the functionality of polyphenols. Therefore, in this study two antioxidant methods, based on chemical reactions, were tested for their ability in anticipating the reduction of the activation of NF-κB using LPS-activated RAW 264. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.03.145DOI Listing
August 2019
2 Reads

Proteins expression and metabolite profile insight into phenolic biosynthesis during highbush blueberry fruit maturation.

Food Chem 2019 Aug 22;290:216-228. Epub 2019 Mar 22.

College of Chemistry and Life Sciences, Zhejiang Normal University, Jinhua 321004, China.

Blueberry is one of the richest phenolic sources, providing health benefits. To study blueberry phenolic biosynthesis, we investigated phenolics and proteomics at three typical fruit maturation phases. Multiple isoforms of enzymes and multiple members of transcription factors involved in phenolic biosynthesis were divergent and differently regulated. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S03088146193060
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http://dx.doi.org/10.1016/j.foodchem.2019.03.115DOI Listing
August 2019
1 Read

Acetaldehyde reactions during wine bottle storage.

Food Chem 2019 Aug 27;290:208-215. Epub 2019 Mar 27.

Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616, USA. Electronic address:

Acetaldehyde is a major wine oxidation product. Here, three Cabernet Sauvignon wines, containing different levels of acetaldehyde from different micro-oxygenation (mOx) regimes, including yeast-mediated treatments, were aged under closures differing in oxygen ingress. Oxygen, phenolics, carbonyls and heterocyclic acetals were measured. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S03088146193062
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http://dx.doi.org/10.1016/j.foodchem.2019.03.137DOI Listing
August 2019
1 Read

Genetic diversity and stability in starch physicochemical property traits of potato breeding lines.

Food Chem 2019 Aug 29;290:201-207. Epub 2019 Mar 29.

Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Huajiachi Campus, Hangzhou 310029, China. Electronic address:

Cross breeding may create wider genetic variation than two parents used in hybridization, but breeding efforts towards starch quality improvement are less reported in potato. A cross was made between Zhongshu-3 and Favorita to select desired starch properties in progenies. Among 206 F clones with potential high yield, starch qualities such as apparent amylose content (AAC), pasting viscosity, and thermal properties were further evaluated. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S03088146193061
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http://dx.doi.org/10.1016/j.foodchem.2019.03.130DOI Listing
August 2019
1 Read

Texture enhancement of salted Alaska pollock (Theragra chalcogramma) roe using microbial transglutaminase.

Food Chem 2019 Aug 27;290:196-200. Epub 2019 Mar 27.

Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo 108-8477, Japan.

The aim of our study was to improve the texture quality of salted Alaska pollock (Theragra chalcogramma) roe product using microbial transglutaminase (MTGase). Thus, the effect of 0-1.0% MTGase on the physical properties of the salted roe was assessed. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.03.114DOI Listing

Formation of 3-deoxyglucosone in the malting process.

Food Chem 2019 Aug 28;290:187-195. Epub 2019 Mar 28.

Chair of Brewing and Beverage Technology, TU Munich, Weihenstephaner Steig 20, 85354 Freising, Germany. Electronic address:

3-Deoxyglucosone (3-DG) is a metabolite from sugar degradation obtained by the Maillard reaction. It is an important precursor compound in Strecker reactionism that directly leads to known beer aging indicators and can influence the final sensory beer quality. However, the conditions of 3-DG formation in the malting process have not yet been described. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.03.144DOI Listing

Fluorescence determination of cochineal in strawberry jam in the presence of carmoisine as a quencher by means of four-way PARAFAC decomposition.

Food Chem 2019 Aug 27;290:178-186. Epub 2019 Mar 27.

Department of Chemistry, Faculty of Sciences, Universidad de Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain. Electronic address:

The determination of cochineal (E-120) in strawberry jam was carried out in the presence of carmoisine (E-122) using the four-way PARAFAC decomposition and excitation-emission fluorescence matrices. In the measured conditions, there was no fluorescence signal for carmoisine due to a strong quenching effect and this colorant also led to a decrease of the fluorescence signal of cochineal. The European Union has fixed a maximum residue level, MRL, for cochineal in jam (100 mg kg). Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.03.113DOI Listing

Phenolic composition and antioxidant activities of saskatoon berry fruit and pomace.

Food Chem 2019 Aug 18;290:168-177. Epub 2019 Mar 18.

Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5A8, Canada. Electronic address:

Total phenolic chromatographic indices (TPCI) of three commercially grown saskatoon berry varieties and a pomace from commercial juice production were determined. Northline was shown to have the highest TPCI of 504.2 mg/100 g FW. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S03088146193055
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http://dx.doi.org/10.1016/j.foodchem.2019.03.077DOI Listing
August 2019
1 Read

Binding of aroma compounds with soy protein isolate in aqueous model: Effect of preheat treatment of soy protein isolate.

Food Chem 2019 Aug 25;290:16-23. Epub 2019 Mar 25.

State Key Laboratory of Food Science and Technology, and School of Food Science and Technology, JiangNan University, Wuxi 214122, Jiangsu, PR China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, PR China. Electronic address:

The interactions between flavors (hexyl acetate [HxAc], heptyl acetate [HpAc], linalyl formate [LiFo], linalyl acetate [LiAc], geraniol, linalool, limonene and myrcene) and soy protein isolate (SPI) were investigated, the influence of flavors structure and preheated SPI (PSPI) were determined by using headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME/GC-MS) technology. For HxAc and HpAc, the binding of SPI and the flavors decreased in the order nature > 80 °C > 90 °C > 100 °C PSPI, for LiFo, LiAc, geraniol, and linalool, nature < 80 °C < 90 °C < 100 °C PSPI. For limonene and myrcene, an increase in headspace concentration or "salting out" effect was noticed. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.03.126DOI Listing

Characterization of commercial green tea leaves by the analysis of low molecular weight carbohydrates and other quality indicators.

Food Chem 2019 Aug 15;290:159-167. Epub 2019 Mar 15.

Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany. Electronic address:

A comprehensive characterization of commercial green tea (CGT) with the employment of independent variables such as low molecular weight carbohydrates (LMWC), soluble solids, color and antioxidant capacity has been performed in this manuscript. Within the manuscript, a convenient HILIC-MS method, suitable to perform a simultaneous identification and quantification of all mono-, di-, oligosaccharides and cyclitols observed in green tea was introduced. The method covers all key analytes in a single chromatographic analysis. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.03.069DOI Listing

Potential use of electronic tongue coupled with chemometrics analysis for early detection of the spoilage of Zygosaccharomyces rouxii in apple juice.

Food Chem 2019 Aug 29;290:152-158. Epub 2019 Mar 29.

School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China.

Apple juice spoilage by Zygosaccharomyces rouxii could scarcely be identified at early stage. It is crucial to recognize the spoilage at early stage to prevent waste of products. In present study, electronic tongue was applied to detect the spoilage of Z. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.03.120DOI Listing

Use of edible coatings based on hydroxypropyl methylcellulose and beeswax in the conservation of red guava 'Pedro Sato'.

Food Chem 2019 Aug 27;290:144-151. Epub 2019 Mar 27.

São Paulo State University (Unesp), Institute of Biosciences, Rio Claro, SP, Brazil. Electronic address:

Guavas are tropical climacteric fruit with a short postharvest shelf life at room temperature. This study aims to extend the shelf life of red guavas 'Pedro Sato' using edible coatings of hydroxypropyl methylcellulose (HPMC) and beeswax (BW) at concentrations of 10%, 20%, and 40% (dry basis). Coated and uncoated guavas were stored for 8 days at 21 °C and assessed every 2 days. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.03.142DOI Listing

A colorimetric hydrogen sulfide sensor based on gellan gum-silver nanoparticles bionanocomposite for monitoring of meat spoilage in intelligent packaging.

Food Chem 2019 Aug 27;290:135-143. Epub 2019 Mar 27.

College of Biological Science and Technology, Fuzhou University, Fuzhou 350108, China.

A colorimetric hydrogen sulfide (HS) sensor based on gellan gum capped silver nanoparticles was developed to real-time monitor meat spoilage. The colorimetric sensor strategy was attributed to the ultrastrong binding ability of Ag with HS to form AgS. The sensor enables the analysis of HS with a limit of detection (LOD) of 0. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.03.138DOI Listing

Effect of different pretreatment on the microbial diversity of fermented potato revealed by high-throughput sequencing.

Food Chem 2019 Aug 20;290:125-134. Epub 2019 Mar 20.

Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China.

To unravel prospective lactic acid bacteria (LAB) and yeasts with potential application in potato-based products, the microbial diversity of fermented potato was studied. High-throughput sequencing revealed that the 5 samples differ in microbial compositions resulting from nutrients modification by the pretreatment methods adopted. Weisella and Saccharomyces cerevisiae were found to be the dominant LAB and yeast in fermented potato respectively. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.03.100DOI Listing

Determination of polycyclic aromatic hydrocarbon content in heat-treated meat retailed in Egypt: Health risk assessment, benzo[a]pyrene induced mutagenicity and oxidative stress in human colon (CaCo-2) cells and protection using rosmarinic and ascorbic acids.

Food Chem 2019 Aug 25;290:114-124. Epub 2019 Mar 25.

Laboratory of Advanced Lipid Analysis, Faculty of Health Sciences, Hokkaido University, Kita 12, Nishi 5, Sapporo 060-0812, Japan. Electronic address:

This study was undertaken to estimate the concentrations of the formed polycyclic aromatic hydrocarbons (PAHs) in heat-treated (boiled, pan-fried and grilled) meats collected from Egypt. Dietary intakes and cancer risks of PAHs among Egyptian adults were calculated. Benzo[a]pyrene (B[a]P)-induced mutagenicity and oxidative stress in human colon (CaCo-2) cell line and mechanisms behind such effects were also investigated. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.03.127DOI Listing

Comparing the metabolic profiles of raw and cooked pufferfish (Takifugu flavidus) meat by NMR assessment.

Food Chem 2019 Aug 25;290:107-113. Epub 2019 Mar 25.

School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China. Electronic address:

The difference of metabolite profiles between raw and cooked pufferfish (Takifugu flavidus) meat was explored by H NMR technique and multivariate statistical methods. The orthogonal projection to latent structure-discriminant analysis (OPLS-DA) results showed an obvious separation between two samples. There were 24 dominating metabolites in the pufferfish muscle extraction, of which 11 metabolites changed significantly (p < 0. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.03.128DOI Listing

Highly sensitive and selective sulfite sensors based on solution-gated graphene transistors with multi-walled carbon nanotube functionalized gate electrodes.

Food Chem 2019 Aug 26;290:101-106. Epub 2019 Mar 26.

School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; Research Laboratory of Agricultural Environment and Food Safety, Anhui Modern Agricultural Industry Technology System, Hefei 230009, China. Electronic address:

Due to the potential toxicity of sulfite as widely used food additive, there is urgent need for the development of low-cost, rapid and convenient sensors for sulfite detection. Toward this end, highly sensitive and selective sulfite sensors based on solution gated graphene transistors (SGGTs) was innovatively developed. The performance of the device was significantly improved through the functionalization of the gate electrode with multi-walled carbon nanotubes (MWCNTs). Read More

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https://linkinghub.elsevier.com/retrieve/pii/S03088146193060
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http://dx.doi.org/10.1016/j.foodchem.2019.03.121DOI Listing
August 2019
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A rapid on-line non-chromatographic hydride generation atomic fluorescence spectrometry technique for speciation of inorganic arsenic in drinking water.

Food Chem 2019 Aug 25;290:10-15. Epub 2019 Mar 25.

Gazi University, Faculty of Pharmacy, Analytical Chemistry Department, 06330 Ankara, Turkey.

A rapid on-line non-chromatographic hydride generation atomic fluorescence spectrometry is described and determination of inorganic arsenic (iAs (III) and iAs (V)) species is achieved within a single run. Thioglycolic acid (TGA) was used for on-line pre-reduction of iAs (V) and quantification of arsenic species was accomplished via calibration with one As form; as iAs (III). Samples and calibration standards were prepared in Tris buffer (pH:7. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S03088146193060
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http://dx.doi.org/10.1016/j.foodchem.2019.03.119DOI Listing
August 2019
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Purification and characterization of a novel β-1,3-glucanase from Arca inflata and its immune-enhancing effects.

Food Chem 2019 Aug 26;290:1-9. Epub 2019 Mar 26.

Biotechnological Institute of Chinese Materia Medica, Jinan University, 601 Huangpu Avenue West, Guangzhou 510632, China; Department of Natural Medicinal Chemistry, College of Pharmacy, Jinan University, Guangzhou 510632, China. Electronic address:

A novel β-1,3-glucanase from Arca inflata was purified using chromatography methods. It was determined as a glycoprotein comprising 23.65% carbohydrate content with O-linked glycan and showed specific activity of 90. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.03.131DOI Listing

Immobilization of Aspergillus quadrilineatus RSNK-1 multi-enzymatic system for fruit juice treatment and mannooligosaccharide generation.

Food Chem 2019 Aug 12;289:95-102. Epub 2019 Mar 12.

Department of Microbiology, Dr. Harisingh Gour Vishwavidyalaya (A Central University), Sagar, Madhya Pradesh 470003, India. Electronic address:

Aspergillus quadrilineatus RSNK-1 produced a multi-enzymatic system containing (U/gds) β-mannanase (1021), endo-xylanase (1 9 1), α-galactosidase (3.42), β-xylosidase (0.07) and β-glucosidase (0. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.03.035DOI Listing
August 2019
2 Reads

Selective electrochemical determination of tertiary butylhydroquinone in edible oils based on an in-situ assembly molecularly imprinted polymer sensor.

Food Chem 2019 Aug 12;289:84-94. Epub 2019 Mar 12.

College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China; Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou 450001, PR China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, PR China. Electronic address:

Developing selective and sensitive methods for tertiary butylhydroquinone (TBHQ) detection is of great significance to ensure the quality and safety of food. Herein, an electrochemical sensor was designed for selective and sensitive detection of TBHQ by integrating molecularly imprinted polymer, noble metal nanoparticles and carbon materials. The electrochemical sensor exhibited excellent performance for sensitive determination of TBHQ. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.03.044DOI Listing
August 2019
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Analysis of musts and wines by means of a bio-electronic tongue based on tyrosinase and glucose oxidase using polypyrrole/gold nanoparticles as the electron mediator.

Food Chem 2019 Aug 22;289:751-756. Epub 2019 Mar 22.

Group UVaSens, Engineers School, Universidad de Valladolid, 47011 Valladolid, Spain. Electronic address:

A bioelectronic tongue (bioET) based on combinations of enzymes (tyrosinase and glucose oxidase) and polypyrrole (Ppy) or polypyrrole/AuNP (Ppy/AuNP) composites was build up and applied to the analysis and discrimination of musts and wines. Voltammetric responses of the array of sensors demonstrated the effectiveness of polymers as electron mediators and the existence of favorable synergistic effects between Ppy and the AuNPs. Using Principal Component Analysis and Parallel Factor Analysis it was possible to discriminate musts according to the °Brix and TPI (Total Polyphenol Index), and wines according to the alcoholic degree and TPI. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.03.107DOI Listing
August 2019
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Phenolic compositions and antioxidant properties of leaves of eight persimmon varieties harvested in different periods.

Food Chem 2019 Aug 12;289:74-83. Epub 2019 Mar 12.

Institute of Food Safety and Health Risk Assessment, National Yang-Ming University, 155, Sec. 2, Linong Street, Taipei 11221, Taiwan; Department of Nutrition and Master Program for Food and Drug Safety, China Medical University, 91, Hsueh-Shih Road, Taichung 40402, Taiwan; Department of Food Nutrition and Health Biotechnology, Asia University, 500, Lioufeng Rd., Wufeng, Taichung 41354, Taiwan. Electronic address:

The compositions and contents of antioxidant components and antioxidant attributes (scavenging DPPH radicals, TEAC, ferric reducing power and inhibiting Cu-induced human LDL oxidation) for the leaves of eight persimmon varieties harvested from Sep. to Nov. were determined. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.03.048DOI Listing

Relationship of phenolic composition of selected purple maize (Zea mays L.) genotypes with their anti-inflammatory, anti-adipogenic and anti-diabetic potential.

Food Chem 2019 Aug 23;289:739-750. Epub 2019 Mar 23.

Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA.

This study aimed to investigate the associations between phenolic composition of selected purple maize genotypes and their anti-inflammatory, anti-adipogenic and anti-diabetic properties in vitro. Anthocyanin-rich water extracts (PMWs) from 20 purple maize genotypes were evaluated in RAW 264.7 macrophages and 3T3-L1 adipocytes under different conditions. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.03.116DOI Listing

Proteomic and microscopic approaches in understanding mechanisms of shell-loosening of shrimp (Pandalus borealis) induced by high pressure and protease.

Food Chem 2019 Aug 13;289:729-738. Epub 2019 Mar 13.

Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark. Electronic address:

Shell-loosening is of importance in facilitating shrimp peeling. In this study, enzyme and high pressure (HP) improved the shell-loosening at different degrees, which were observed as gaps by microscopy. The shell-loosening gap induced by an endoprotease with broad specificity (Endocut-03L, 53 μm) was much higher than that induced by HP at 100 MPa (HP100, 12 μm), followed by an endoprotease with high specificity (Tail21, 8 μm), and HP at 600 MPa (HP600, 5 μm). Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.03.059DOI Listing
August 2019
3 Reads

Nutritional, phytochemical, functional and sensorial attributes of Syzygium cumini L. pulp incorporated pasta.

Food Chem 2019 Aug 22;289:723-728. Epub 2019 Mar 22.

Lovely Professional University, Phagwara, India. Electronic address:

Nutritional, phytochemical and antioxidant potential of wheat pasta was enhanced by incorporation of S. cumini pulp (0, 10, 20, 30 and 40%). Incorporation of fruit pulp remarkably elevated the antioxidant activity (5. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.03.081DOI Listing
August 2019
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Grape juices produced from new hybrid varieties grown on Brazilian rootstocks - Bioactive compounds, organic acids and antioxidant capacity.

Food Chem 2019 Aug 13;289:714-722. Epub 2019 Mar 13.

São Paulo State University (Unesp), School of Agriculture, Campus Botucatu, Avenida Universitária, n° 3780 - CEP 18610-034, Altos do Paraíso, Botucatu, SP, Brazil. Electronic address:

The objective of this study was to assess the content of bioactive compounds, organic acids and antioxidant capacity of grape juices from Isabel Precoce, BRS Carmem, BRS Cora and IAC 138-22 Máximo varieties grown on the 'IAC 766' and 'IAC 572' rootstocks under tropical conditions in Brazil. In general, the color attributes of the 'Isabel Precoce' juice were inferior to those of the other juices due to their low anthocyanin content. In contrast, 'IAC 138-22 Máximo' juices showed the highest content of most individual anthocyanins, flavonols, trans-resveratrol and total phenolic compounds, and thus, higher antioxidant capacity. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S03088146193053
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http://dx.doi.org/10.1016/j.foodchem.2019.03.060DOI Listing
August 2019
3 Reads

Establishment of a dual mode immunochromatographic assay for Campylobacter jejuni detection.

Food Chem 2019 Aug 21;289:708-713. Epub 2019 Mar 21.

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Campylobacter jejuni (C. jejuni) is considered one of the most common cause of human gastroenteritis. Aiming to detect C. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.03.106DOI Listing

Functionalization of amino terminated carbon nanotubes with isocyanates for magnetic solid phase extraction of sulfonamides from milk and their subsequent determination by liquid chromatography-high resolution mass spectrometry.

Food Chem 2019 Aug 20;289:701-707. Epub 2019 Mar 20.

School of Food and Environment, Dalian University of Technology, Panjin 124221, China. Electronic address:

A simple modification method was developed for the functionalization of amino terminated carbon nanotubes (CNT-NH) by using isocyanates as modifiers via the nucleophilic addition reaction. Two types of functionalized magnetic carbon nanotubes (MCNT) were prepared through deposition of magnetic nanoparticles on CNT-NH and modification with different isocyanates. p-Tolyl-functionalized MCNT (Tol-MCNT) with better adsorption performance were selected as adsorbent for magnetic solid phase extraction (MSPE), which could extract sulfonamides (SAs) from various milk samples with a enrichment factor of about 30 after optimization. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.03.097DOI Listing

Physicochemical characterization of virgin olive oil obtained using an ultrasound-assisted extraction at an industrial scale: Influence of olive maturity index and malaxation time.

Food Chem 2019 Aug 13;289:7-15. Epub 2019 Mar 13.

Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy.

Ultrasound-assisted extraction is an innovative technique applied to the extraction process for virgin olive oil (VOO), which is generally employed to increase plant efficiency and improve product quality. A high-power ultrasound (US) device was introduced at an industrial plant that can process at 2 tons/h to evaluate the technique's physicochemical impact on quality parameters of VOO that was caused by an intensive mass transfer induced by acoustic cavitation process and shockwaves. The impact on oil yield was also evaluated with respect to the ripening stage and malaxation time. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.03.041DOI Listing
August 2019
1 Read