12,903 results match your criteria Food Chemistry [Journal]


Positive and negative effects of polyphenol incorporation in baked foods.

Food Chem 2019 Jun 23;284:90-99. Epub 2019 Jan 23.

Department of Food Science and Engineering, Jinan University, Guangzhou 510632, Guangdong, China. Electronic address:

Polyphenols are hot research topics worldwide owing to their physiological and pharmaceutical activities. Polyphenols and polyphenol-enriched by-products have been widely used in bakery foods because of their neutraceutical properties. This review summarizes the classification, biosynthesis, main source and analysis of polyphenols and intensively discusses the effects of their incorporation in baked foods. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S03088146193016
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http://dx.doi.org/10.1016/j.foodchem.2019.01.096DOI Listing
June 2019
1 Read

Preparation process optimization of pig bone collagen peptide-calcium chelate using response surface methodology and its structural characterization and stability analysis.

Food Chem 2019 Jun 23;284:80-89. Epub 2019 Jan 23.

College of Food Science and Technology & MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China.

In this study, alcalase and neutrase were used in combination to prepare collagen peptides with high calcium binding ability. The optimal conditions for the preparation of peptide-calcium chelate (mass ratio of peptide/calcium of 4.5:1 for 40 min at 50 °C and pH 9) were determined by response surface methodology (RSM), under which a calcium chelating rate of 78. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.01.103DOI Listing

Efficiency of combinative salicylic acid and chitosan preharvest-treatment on antioxidant and phytochemicals of ready to eat daikon sprouts during storage.

Food Chem 2019 Jun 23;284:8-15. Epub 2019 Jan 23.

Department of Agricultural Education, Faculty of Industrial Education and Technology, King Mongkut's Institute of Technology Ladkrabang, Ladkrabang, Bangkok 10520, Thailand.

Effects of salicylic acid (SA), chitosan and combinative SA and chitosan (SA + Chitosan) preharvest-treatments on bioactive compounds improvement of daikon sprouts during cold storage (5 ± 1 °C) were investigated. In preliminary experiment, 2.0 mM SA and 0. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.01.100DOI Listing

Revealing the biodiversity and the response of pathogen to a combined use of procymidone and thiamethoxam in tomatoes.

Food Chem 2019 Jun 22;284:73-79. Epub 2019 Jan 22.

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

The dissipation kinetics of a combined use of procymidone and thiamethoxam, and their impact on the biodiversity and pathogen on surface of tomatoes were studied. The half-lives of procymidone and thiamethoxam, used either on their own or in combination with each other, were 2.94 or 3. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.01.094DOI Listing
June 2019
1 Read

The interactions between wheat starch and Mesona chinensis polysaccharide: A study using solid-state NMR.

Food Chem 2019 Jun 22;284:67-72. Epub 2019 Jan 22.

School of Food and Nutrition, Massey Institute of Food Science and Technology, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand. Electronic address:

The interaction between wheat starch and Mesona chinensis polysaccharide (MCP) was found to change the molecular mobility of the water and carbohydrate populations in starch-MCP gels, when measured using proton and carbon nuclear magnetic resonance relaxation methods. The starch and MCP mobilities appeared similar at a micron scale. However, at a distance of less than 5 nm could they be detected as having separate mobility states, indicating close interaction between the starch and MCP. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.01.098DOI Listing

Identification of cow, buffalo, goat and ewe milk species in fermented dairy products using synchronous fluorescence spectroscopy.

Food Chem 2019 Jun 22;284:60-66. Epub 2019 Jan 22.

Department of Food Engineering, Hacettepe University, Beytepe 06800, Ankara, Turkey. Electronic address:

In the dairy industry, substitution of high priced milk species with low priced ones is a common practice, and determination of milk species is critical. In this study, synchronous fluorescence spectroscopy (SFS) method was developed for identification of milk species in fermented dairy products (yoghurt and cheese). Three partial least square-discriminant analysis models were developed in order to identify pure-mixed samples, milk species and binary mixture type, and partial least square (PLS) model was utilized to quantify the mixing ratio in binary mixtures. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.01.093DOI Listing

Gelatinization behavior of starch: Reflecting beyond the endotherm measured by differential scanning calorimetry.

Food Chem 2019 Jun 22;284:53-59. Epub 2019 Jan 22.

State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China. Electronic address:

In this study, the gelatinization behavior of wheat starch was investigated using starch-water mixtures that were heated under different conditions. Heating starch-water mixtures at 50 °C, a temperature below onset temperature (T) of starch gelatinization, resulted in disruption of long- and short-range ordered structure, as measured by differential scanning calorimetry, X-ray diffraction and laser confocal micro-Raman spectroscopy, and the extent of disruption was greater when starch was heated at higher water content. At low water content (23-44%), heating duration had little effect on gelatinization behavior of starch, whereas at higher water content (54-75%), longer duration of heating resulted in greater disruption of multiscale structure of starch. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.01.095DOI Listing

Catalytic effect of transglutaminase mediated by myofibrillar protein crosslinking under microwave irradiation.

Food Chem 2019 Jun 22;284:45-52. Epub 2019 Jan 22.

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Microwave (MW) heating improved the activity of transglutaminase (TGase) by inducing conformational changes due to structural modification. However, when TGase and myofibrillar protein were heated, the solubility and degree of crosslinking were similar. Further, the gel properties of the mixed solution pre-gelled by MW heating were lower than that obtained with water bath (WB) pre-gelling. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.01.097DOI Listing

Enzymatic hydrolysis of microalgae proteins using serine proteases: A study to characterize kinetic parameters.

Food Chem 2019 Jun 24;284:334-339. Epub 2019 Jan 24.

Nano-Biotechnology Engineering Lab., Department of Biotechnology, Faculty of Energy Engineering and New Technologies, Shahid Beheshti University, GC, Tehran, Iran.

Protein composition and molecular weight play an important role in the digestibility of microalgae proteins. In this study for the first time, proteinous materials of Dunaliella salina and Spirulina platensis were extracted and purified by fast protein liquid chromatography. Then, they are affected by trypsin and chymotrypsin as indicator intestinal enzymes. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.01.111DOI Listing
June 2019
3.391 Impact Factor

Contribution of phenolic compounds, ascorbic acid and vitamin E to antioxidant activity of currant (Ribes L.) and gooseberry (Ribes uva-crispa L.) fruits.

Food Chem 2019 Jun 20;284:323-333. Epub 2019 Jan 20.

Tomas Bata University in Zlín, Department of Food Analysis and Chemistry, Náměstí T.G. Masaryka 5555, 760 01 Zlín, Czech Republic.

Berries of four gooseberry (Ribes uva-crispa L.) cultivars of Invicta, Rixanta, Karat and Black Negus and five currant (Ribes L.) cultivars of NS 11, Focus, Ben Gairn, Otelo and Viola were evaluated as potential sources of bioactive compounds with extraordinary antioxidant activity. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.01.072DOI Listing

Phenotypic and molecular dissection of grain quality using the USDA rice mini-core collection.

Food Chem 2019 Jun 25;284:312-322. Epub 2019 Jan 25.

Department of Soil and Crop Sciences, Texas A&M University, College Station, TX 77843-2474, USA. Electronic address:

Grain quality is a major breeding objective and paramount to food production. This study was aimed to phenotypically and molecularly dissect the rice grain quality, especially amylose content (AC), grain protein content (GPC) and alkali spreading value (ASV), using the USDA rice mini-core collection representing the world-wide rice germplasm lines. Grain chemical analysis combined with genome-wide association study (GWAS) was used for the study. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.01.009DOI Listing

Strategy to achieve a 5-log Salmonella inactivation in tender coconut water using high voltage atmospheric cold plasma (HVACP).

Food Chem 2019 Jun 19;284:303-311. Epub 2019 Jan 19.

Center for Crops Utilization Research, Iowa State University, Ames, IA, USA. Electronic address:

This study examined high voltage atmospheric cold plasma (HVACP) technology as a non-thermal intervention for inactivating Salmonella enterica serovar Typhimurium LT2 (ST2) in tender coconut water (TCW). Treatment with HVACP in air at 90 kV for 120 s inactivated 1.30 log of ST2. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.01.084DOI Listing

A novel method for classification of wine based on organic acids.

Food Chem 2019 Jun 26;284:296-302. Epub 2019 Jan 26.

Department of Biochemistry, Faculty of Science, Masaryk University, Kamenice 5, 625 00 Brno, Czech Republic; CEITEC - Central European Institute of Technology, Masaryk University, Kamenice 5, 625 00 Brno, Czech Republic. Electronic address:

Bio-electronic tongue was linked to artificial intelligence processing unit and used for classification of wines based on carboxylic acids levels, which were indirectly related to malolactic fermentation. The system employed amperometric biosensors with lactate oxidase, sarcosine oxidase, and fumarase/sarcosine oxidase in the three sensing channels. The results were processed using two statistical methods - principal component analysis (PCA) and self-organized maps (SOM) in order to classify 31 wine samples from the South Moravia region in the Czech Republic. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S03088146193018
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http://dx.doi.org/10.1016/j.foodchem.2019.01.113DOI Listing
June 2019
2 Reads

Binding of peanut allergen Ara h 2 with Vaccinium fruit polyphenols.

Food Chem 2019 Jun 18;284:287-295. Epub 2019 Jan 18.

Plants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, North Carolina Research Campus, Kannapolis, NC 28081, USA. Electronic address:

The potential for 42 different polyphenols found in Vaccinium fruits to bind to peanut allergen Ara h 2 and inhibit IgE binding epitopes was investigated using cheminformatics techniques. Out of 12 predicted binders, delphinidin-3-glucoside, cyanidin-3-glucoside, procyanidin C1, and chlorogenic acid were further evaluated in vitro. Circular dichroism, UV-Vis spectroscopy, and immunoblotting determined their capacity to (i) bind to Ara h 2, (ii) induce protein secondary structural changes, and (iii) inhibit IgE binding epitopes. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.01.081DOI Listing

In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?

Food Chem 2019 Jun 23;284:28-44. Epub 2019 Jan 23.

University of Belgrade, Faculty of Chemistry, P.O. Box 51, 11158 Belgrade, Serbia.

The aim of this study was to evaluate the effect of enriching a complex food matrix (FM) with grape extracts on polyphenol content, composition, bioaccessibility and antioxidant activity during digestion. The grape extracts and FM were separately tested under the same conditions as controls. The FM by itself contains a significant amount of phenolic acids and flavonols, influencing the final recovery of polyphenols from grape extracts. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.01.107DOI Listing

Profiling of benzimidazoles and related metabolites in pig serum based on SiO@NiO solid-phase extraction combined precursor ion scan with high resolution orbitrap mass spectrometry.

Food Chem 2019 Jun 19;284:279-286. Epub 2019 Jan 19.

Key Laboratory of Analytical Chemistry for Biology and Medicine (Ministry of Education), Department of Chemistry, Wuhan University, Wuhan 430072, People's Republic of China. Electronic address:

Benzimidazoles (BZDs) are widely used veterinary drugs in the domestic food-producing animals, resulting in the metabolism of BZDs and the harmful metabolites residues in some foods. However, some BZD metabolites are unknown and so it is important to discover new metabolites to expand detection targets. For these reasons, a sensitive and selective strategy was designed to identify BZD metabolites in the serum of pigs after oral administration of albendazole, fenbendazole and thiabendazole, respectively. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.01.071DOI Listing

A starch molecular basis for aging-induced changes in pasting and textural properties of waxy rice.

Food Chem 2019 Jun 18;284:270-278. Epub 2019 Jan 18.

Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou 215123, China.

The gelatinization behavior of rice flour and isolated starch and the texture of cooked rice were examined both for fresh and aged samples successively. The whole and debranched starch molecular structures of the starches extracted from the flour and hot water-washed leachate of the cooked rice were characterized, using size-exclusion chromatography, to elucidate the molecular origins of the functional changes. For all variety, the native and leached starches of the aged rice had significantly smaller average total molecular sizes, higher proportions of short amylopectin chains, and smaller average chain length of amylopectin compared to fresh rice. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.01.065DOI Listing

A risk assessment of dietary exposure to ochratoxin A for the Polish population.

Food Chem 2019 Jun 22;284:264-269. Epub 2019 Jan 22.

Department of Environmental Health Risk Factors, School of Public Health in Bytom, Medical University of Silesia in Katowice (Poland), ul. Piekarska 18, 41-902 Bytom, Poland. Electronic address:

The aim of this study was to determine the content of ochratoxin A (OTA) using high-performance liquid chromatography (HPLC) in selected food products, in the aspect of consumer health hazards. In the study 473 samples of food products, available on the Silesia market in Poland, were analyzed. For the determination of ochratoxin A in food, high performance liquid chromatography (HPLC) with fluorescence detection was used. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.01.101DOI Listing

Assessment of cadmium and lead in commercial coconut water and industrialized coconut milk employing HR-CS GF AAS.

Food Chem 2019 Jun 14;284:259-263. Epub 2019 Jan 14.

Departamento de Química Analítica, Instituto de Química, Universidade Federal da Bahia, Grupo de Pesquisa em Química Analítica, Campus Universitário de Ondina, 40170-115 Salvador, Bahia, Brazil. Electronic address:

In this work, an analytical method for the determination of Cd and Pb in natural coconut water samples, industrialized coconut water samples and coconut milk using high-resolution continuum source graphite furnace atomic absorption spectrometry (HR-CS GF AAS), after minimum treatment of the sample was developed. The analytical method was applied to 46 samples collected in Salvador, Bahia (Brazil). The ranges of concentrations obtained were: 0. Read More

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http://dx.doi.org/10.1016/j.foodchem.2018.12.116DOI Listing

Effect of citronella essential oil fumigation on sprout suppression and quality of potato tubers during storage.

Food Chem 2019 Jun 24;284:254-258. Epub 2019 Jan 24.

Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China. Electronic address:

Effect of citronella essential oil (CEO) fumigation on sprout suppression and quality of potato tubers during storage was investigated. Potato tubers were treated under conditions of single-phase (30 μL L, 0-10 d) and dual-phase (30 μL L, 0-10 d; 30 μL L, 35-90 d) fumigation. Changes in germination rate, weight loss, starch, reducing sugar, gibberellins (GA), and α-solanine were measured. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.01.119DOI Listing

Allergenicity reduction of cow's milk proteins using latex peptidases.

Food Chem 2019 Jun 25;284:245-253. Epub 2019 Jan 25.

Universidade Federal do Ceará, Departamento de Bioquímica e Biologia Molecular, Fortaleza, Ceará CEP 60.440-970, Brazil. Electronic address:

The present study evaluated four laticifer fluids as a novel source of peptidases capable of hydrolyzing proteins in cow's milk. The latex peptidases from Calotropis procera (CpLP), Cryptostegia grandiflora (CgLP), and Carica papaya (CapLP) were able to perform total hydrolysis of caseins after 30 min at pH 6.5, as confirmed by a significant reduction in the residual antigenicity. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.01.123DOI Listing

Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content.

Food Chem 2019 Jun 19;284:236-244. Epub 2019 Jan 19.

Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK. Electronic address:

In light of a recent update in EU regulations governing levels of acrylamide in foodstuffs, further understanding of the role of different precursors is fundamental to extending mitigation strategies into a wider product range. Kinetic modelling was used to investigate the role of maltose in the formation of acrylamide during the finish-frying of french fries. The maltose concentration of raw white potato strips was systematically increased from 0 to 1. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.01.075DOI Listing

A novel coumarin-based fluorescent probe for sensitive detection of copper(II) in wine.

Food Chem 2019 Jun 19;284:23-27. Epub 2019 Jan 19.

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, No. 11 Fucheng Road, Haidian District, Beijing 100048, People's Republic of China.

A novel coumarin-based fluorescent probe (probe 1) for the detection of copper(II) was developed. The fluorescence intensity of probe 1 showed a linear relationship with the concentration of copper(II) in the range 0-16 μM (0-1.02 mg/L) and the limit of detection was 62 nM (3. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.01.090DOI Listing

Effect of alkaline de-esterified pectin on the complex coacervation with pea protein isolate under different mixing conditions.

Food Chem 2019 Jun 25;284:227-235. Epub 2019 Jan 25.

Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada. Electronic address:

High methoxy citrus pectin (UM88) was saponified to produce modified pectin [M(72, 42, and 9)], with different levels of degree of esterification (DE), to investigate the complex coacervation of pea protein isolate (PPI) with pectin [UM88 and M(72, 42, and 9)]. Regardless of the DE value of pectin, the critical pH corresponding to when insoluble complexes form shifted to higher pH as the mixing ratio increased. The maximum amount of coacervates formed at a biopolymer-mixing ratio of 8:1, 8:1, 10:1 and 15:1 for PPI with UM88, M72, M42, and M9, respectively. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.01.122DOI Listing

l-Lysine/l-arginine/l-cysteine synergistically improves the color of cured sausage with NaNO by hindering myoglobin oxidation and promoting nitrosylmyoglobin formation.

Food Chem 2019 Jun 24;284:219-226. Epub 2019 Jan 24.

Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China. Electronic address:

This study aimed to evaluate the effects of l-lysine (Lys)/l-arginine (Arg)/l-cysteine (Cys) on the color of cured sausage and the possible mechanism underlying these effects. The results indicated that the combined addition of Arg/Lys/Cys and NaNO effectively increased the a* values and nitroso pigment content but decreased the MetMb(Fe) content in cured sausage, compared with the individual addition of Arg/Lys/Cys and NaNO. The cured sausage treated with combined Arg/Lys/Cys and NaNO contained significantly lower residual nitrite than those treated with only NaNO. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.01.116DOI Listing

In-situ modification of castor oil with divalent metal ions like Zn (II), Cu (II), Co (II) and Ba (II) and their comparative antioxidant study by in-vitro methods.

Food Chem 2019 Jun 16;284:213-218. Epub 2019 Jan 16.

Bioinorganic Research Lab, Department of Chemistry, Jamia Millia Islamia, New Delhi 110025, India. Electronic address:

US Food and Drug Administration (FDA) permitted for direct addition of castor oil into food for human consumption and recently FDA approved castor oil as over-the-counter (OTC) for laxative drug. Castor oil (COL) is a vegetable oil and naturally polyol which is inexpensive, environmental friendly and a very valuable renewable resource. Metals are believed to influence antioxidant property of ligands. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.01.033DOI Listing

Effects of rutin and its derivatives on citrinin production by Monascus aurantiacus Li AS3.4384 in liquid fermentation using different types of media.

Food Chem 2019 Jun 24;284:205-212. Epub 2019 Jan 24.

State Key Laboratory of Food Science and Technology, Nanchang University, No. 235, Nanjing East Road, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China.

The mycotoxin citrinin is often produced during fermentation of Monascus products. We studied the effects of flavonoids on citrinin production by Monascus aurantiacus Li AS3.4384 (MALA) by adding rutin, α-glucosylrutin, or troxerutin to the fermentation medium, in a first-of-its-kind study. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.01.109DOI Listing

Purification and characterization of a sarcoplasmic serine proteinase from threadfin bream Nemipterus virgatus muscle.

Food Chem 2019 Jun 15;284:198-204. Epub 2019 Jan 15.

Graduate School of Fisheries and Environmental Sciences, Nagasaki University, Nagasaki 852-8521, Japan. Electronic address:

A sarcoplasmic serine proteinase (SSP) was purified from threadfin bream (Nemipterus virgatus) belly muscle by ammonium sulfate precipitation and a series of chromatographies including Q-Sepharose, Phenyl Sepharose and Superdex 200. The SSP was purified 1967 folds with a yield of 4.8%. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.01.024DOI Listing

Effect of temperature, oxygen and light on the degradation of β-carotene, lutein and α-tocopherol in spray-dried spinach juice powder during storage.

Food Chem 2019 Jun 17;284:188-197. Epub 2019 Jan 17.

Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK. Electronic address:

The aim of this study was to evaluate the interaction between packaging parameters (transmission of light and oxygen) and storage temperatures (4, 20, 40 °C) on nutrient retention of Spinach (Spinacia oleracea) juice, spray-dried in the absence of an added encapsulant. β-Carotene was more susceptible to degradation compared with lutein and α-tocopherol. Under our experimental conditions, it was observed that excluding low fluorescent light intensity and air by vacuum packaging at 20 °C did not seem to improve nutrient retention loss over time (p > 0. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.01.055DOI Listing

Comparative analysis of the interaction of mono-, dis-, and tris-azo food dyes with egg white lysozyme: A combined spectroscopic and computational simulation approach.

Food Chem 2019 Jun 24;284:180-187. Epub 2019 Jan 24.

School of Chemical Engineering, Sichuan University, Chengdu 610065, China. Electronic address:

Egg white lysozyme plays an important role in the processing of high value-added poultry products. Considering its applications in the food industry, lysozyme could interact with other food additives, thereby impacting their performance. The present study comparatively investigated the interaction and orientation of the mono-, dis-, and tris-azo food dyes with egg white lysozyme. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.01.115DOI Listing
June 2019
3.391 Impact Factor

Application of essential oils as a natural and alternate method for inhibiting and inducing the sprouting of potato tubers.

Food Chem 2019 Jun 18;284:171-179. Epub 2019 Jan 18.

Molecular and Bioprospection Division, CSIR-Central Institute of Medicinal and Aromatic Plants, Lucknow, UP 226015, India; Academy of Scientific and Innovative Research (AcSIR) (An Institution of National Importance by an Act of Parliament), AcSIR Campus, CSIR-HRDC, Sector-19, Kamla Nehru Nagar, Ghaziabad, 201002, UP, India. Electronic address:

Use of harmful chemicals and expensive maintenance of cold-storage conditions for controlling sprouting are among the major problems in potato storage. Here, 20 essential oils (EOs) were tested for their sprouting-inhibiting and sprouting-inducing activities. Overall, treatments of lemon grass (LG) and clove (CL) oils could induce sprouting whereas palmarosa (PR) and ajwain (AZ) oils could inhibit sprouting of potato tubers at normal-room-temperature (25 ± 2 °C) storage. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.01.079DOI Listing

Cranberries versus lingonberries: A challenging authentication of similar Vaccinium fruit.

Food Chem 2019 Jun 11;284:162-170. Epub 2019 Jan 11.

Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Technicka 3, CZ-166 28 Prague 6, Czech Republic. Electronic address:

Due to unique phytochemicals contained, Vaccinum berries are known to have a number of positive health effects. In this context, lingonberries (Vaccinium vitis-idaea) are considered to be the most effective, thus finding many uses. Recently, fraud suspicion on lingonberries-based products has been reported, partial or even total replacement by less valued cranberries (Vaccinium macrocarpon) was found. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S03088146193005
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http://dx.doi.org/10.1016/j.foodchem.2019.01.014DOI Listing
June 2019
2 Reads

Ultrasound assisted ion pair based surfactant-enhanced liquid-liquid microextraction with solidification of floating organic drop combined with flame atomic absorption spectrometry for preconcentration and determination of nickel and cobalt ions in vegetable and herb samples.

Food Chem 2019 Jun 19;284:16-22. Epub 2019 Jan 19.

Hacettepe University, Chemistry Department, 06800, Beytepe, Ankara, Turkey.

In the proposed work an ultrasound assisted ion pair based surfactant-enhanced dispersive liquid-liquid microextraction (UA-IPSE-DLLME) with solidification of floating organic drop was studied for preconcentration and flame atomic absorption spectrometry (FAAS) determination of nickel and cobalt ions in vegetable and herb samples. Congo Red (CR) and didecyldimethyl ammonium chloride (DDMAC) were used as complexing and ion-pairing agents, respectively. By using ion-pairing agent CR-metal complexes gained more hydrophobic character and extracted into 1-dodecanol more efficiently. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.01.092DOI Listing

Chemical profiles and aroma contribution of terpene compounds in Meili (Vitis vinifera L.) grape and wine.

Food Chem 2019 Jun 23;284:155-161. Epub 2019 Jan 23.

College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China; Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi 712100, China. Electronic address:

The chemical profiles and aroma contribution of terpene compounds in Meili grapes and wine were analyzed. Bound terpene compounds were extracted using methanol, purified using Amberlite XAD-2 resin, concentrated in methanol/ethyl acetate, and enzymatically hydrolyzed to release aglycones. Free terpene compounds were identified using solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.01.106DOI Listing

Determination of toxic and potentially toxic elements in rice and rice-based products by inductively coupled plasma-mass spectrometry.

Food Chem 2019 Jun 24;284:149-154. Epub 2019 Jan 24.

Comisión Nacional de Energía Atómica, Gerencia Química, Av. Gral Paz 1499, B1650KNA-San Martín, Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas, Av. Godoy Cruz 2290, C1425FQB Buenos Aires, Argentina. Electronic address:

A study was undertaken to quantify the concentration of toxic and potentially toxic elements in samples of rice, rice crackers, rice noodles, infant cereals and rice vinegar available in the Argentine market. The determination of nine elements, namely, As, Cd, Cr, Hg, Ni, Pb, Sb, Se, and Zn in 29 samples was performed by inductively coupled plasma-mass spectrometry. Element concentrations spanned the range (ng g): As, 67-858; Cd, <0. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.01.104DOI Listing

Reduction of falling number in soft white spring wheat caused by an increased proportion of spherical B-type starch granules.

Food Chem 2019 Jun 10;284:140-148. Epub 2019 Jan 10.

Bi-State School of Food Science, University of Idaho, 875 Perimeter Dr. MS 2312, Moscow, ID 83844-2312, United States. Electronic address:

A low falling number (FN) in wheat indicates high α-amylase activity associated with poor end-use quality. We hypothesize starch - the substrate of α-amylase, can directly influence hot flour pasting properties and its susceptibility to α-amylase, which further affects viscosity. We examined the structural characteristics of starch in three soft white spring wheat cultivars grown in Idaho in 2013 (normal FN year) and 2014 (low FN year with pre-harvest rains). Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.01.006DOI Listing

Microencapsulation of tiger nut milk by lyophilization: Morphological characteristics, shelf life and microbiological stability.

Food Chem 2019 Jun 24;284:133-139. Epub 2019 Jan 24.

Chemical and Biochemical Processes Department, Universidade do Estado do Rio de Janeiro, 20550-900 Rio de Janeiro, Brazil.

Tiger nut milk is a nutrient rich drink with great commercialization potential. However, it is highly perishable. Microencapsulation of tiger nut milk by a blend of inulin and modified tiger nut starch resulted in a product with good characteristics. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.01.110DOI Listing

Effect of sugar reduction on flavour release and sensory perception in an orange juice soft drink model.

Food Chem 2019 Jun 19;284:125-132. Epub 2019 Jan 19.

Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK. Electronic address:

To examine the effect of sugar reduction on the sensory perception of sweetened beverages, an orange juice soft drink model flavoured with seven characteristic compounds (hexanal, decanal, linalool, ethyl butanoate, α-pinene, β-myrcene and (Z)-3-hexen-1-ol) was developed. Five samples were prepared with relevant sugar contents (5.2, 8. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.01.070DOI Listing

Effect of purple yam flour substitution for wheat flour on in vitro starch digestibility of wheat bread.

Food Chem 2019 Jun 16;284:118-124. Epub 2019 Jan 16.

Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China. Electronic address:

This study aimed to investigate the effect of purple yam (Dioscorea alata L.) flour substitution for wheat flour on in vitro starch digestibility of wheat bread. The enzyme-resistant starch content increased from 34. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.01.025DOI Listing

Black chokeberry (Aronia melanocarpa) polyphenols reveal different antioxidant, antimicrobial and neutrophil-modulating activities.

Food Chem 2019 Jun 23;284:108-117. Epub 2019 Jan 23.

University of Food Technologies, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria.

The current study reports data on antioxidant, antimicrobial and neutrophil-modulating activities of different polyphenolic preparations from black chokeberry fruits: crude extract, purified extract standardized to 20% and 40% anthocyanins, and proanthocyanidins; as well as pure compounds (chlorogenic acid, cyanidin-3-O-galactoside, epicatechin, rutin and quercetin) present in black chokeberries. Minor phenolic components - quercetin and epicatechin showed the highest ORAC and TRAP antioxidant activity. Given the amount of individual phenolics in the fruits, proanthocyanidins are the major contributor to antioxidant activity of fresh black chokeberries. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.01.108DOI Listing

Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science.

Food Chem 2019 Jun 23;284:100-107. Epub 2019 Jan 23.

Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.

Key odorants of Guojing sesame-flavor Baijiu were identified using the concept of molecular sensory science, including aroma extract dilution analysis (AEDA) based on gas chromatography-olfactometry (GC-O) combined with gas chromatography-mass spectrometry (GC-MS). A total of 509 volatile compounds were detected by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry (GC × GC-TOF-MS). Sixty-one aroma-active compounds were identified via AEDA. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.01.102DOI Listing

A newly synthesized graft copolymer for magnetic solid phase microextraction of total selenium and its electrothermal atomic absorption spectrometric determination in food and water samples.

Food Chem 2019 Jun 20;284:1-7. Epub 2019 Jan 20.

Bulent Ecevit University, Chemistry Department, 67100 Zonguldak, Turkey; Kapadokya University, Department of Aircraft Airframe Engine Maintenance, 50420 Urgup, Nevşehir, Turkey.

A newly synthesized polystyrene-g-polyoleic acid-g-polyethylene glycol graft copolymer (PoleS-PEG) was used as adsorbent in the solid phase microextraction of selenium ions by using electrothermal atomic absorption spectrometry (ETAAS). Neodymium magnet was used for separation of analyte ions. Various analytical parameters such as pH, adsorbent amount, mixing time, eluent solution, sample volume, etc. Read More

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http://dx.doi.org/10.1016/j.foodchem.2019.01.091DOI Listing

Chitosan coated calcium alginate beads for covalent immobilization of acrylamidase: Process parameters and removal of acrylamide from coffee.

Food Chem 2019 Mar 15;275:95-104. Epub 2018 Sep 15.

Department of Food Engineering and Technology, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga, Mumbai 400 019, India. Electronic address:

This study reports on removal of acrylamide from roasted coffee by acrylamidase from Cupriavidus oxalaticus ICTDB921. Chitosan coated calcium alginate beads were functionalized with citric acid as nontoxic cross linker and activated by 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide hydrochloride (EDC) and N-hydroxysuccinimide (NHS) (1.66:1 w/w) for covalent immobilization of acrylamidase. Read More

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http://dx.doi.org/10.1016/j.foodchem.2018.09.090DOI Listing

Cultivar-specific responses in red sweet peppers grown under shade nets and controlled-temperature plastic tunnel environment on antioxidant constituents at harvest.

Food Chem 2019 Mar 17;275:85-94. Epub 2018 Sep 17.

Phytochemical FoodNetwork Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West, 0001, South Africa; Queensland Alliance for Agriculture and Food Innovation, Center for Food Science and Nutrition, The University of Queensland, Australia. Electronic address:

Antioxidant constituents such as carotenoids (capsanthin, phytoene, lutein, β-cryptoxanthin), polyphenols content (p-coumaric, ferulic, p-hydroxybenzoic, caffeic acid, sinapic acid, and quercetin-3-glucoside) and marketable yield were investigated in 11 sweet pepper cultivars grown under controlled temperature plastic tunnel and white shade net. Marketable yield was not affected by either of the environments, while the interaction between cultivar and growing environment significantly affected the accumulation of antioxidant constituents. The principal component analysis illustrated that controlled temperature plastic tunnel improved the accumulation of carotenoid components and ascorbic acid and vitamin C content in most cultivars. Read More

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http://dx.doi.org/10.1016/j.foodchem.2018.09.097DOI Listing
March 2019
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Structural and physicochemical characteristics of lycoris starch treated with different physical methods.

Food Chem 2019 Mar 17;275:8-14. Epub 2018 Sep 17.

School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Anhui Province Key Laboratory of Functional Compound Seasoning, Anhui Qiangwang Seasoning Food Co Ltd, Jieshou 236500, People's Republic of China. Electronic address:

The effects of microwave treatment (MT), heat-moisture treatment (HMT) and autoclaving treatment (GT) on the structural and physicochemical characteristics of lycoris starch (LS) were investigated. The HMT-LS and GT-LS particles were larger and rougher with block-like characteristics compared to the LS particles. The XRD results revealed that HMT and GT converted native starch (A-type) into B-type starch. Read More

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http://dx.doi.org/10.1016/j.foodchem.2018.09.079DOI Listing

The effects of insoluble dietary fiber on myofibrillar protein gelation: Microstructure and molecular conformations.

Food Chem 2019 Mar 27;275:770-777. Epub 2018 Sep 27.

MOE Joint International Research Laboratory of Animal Health and Food Safety, Key Lab of Meat Processing and Quality Control, MOE, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Meat Products Processing, MOA, Nanjing Agricultural University, Nanjing 210095, China. Electronic address:

The effects of insoluble dietary fiber (IDF) on heat-induced gelation properties, such as microstructural changes and the molecular conformation of myofibrillar proteins (MP), were analyzed by image analyses and Raman spectroscopy. Scanning electron microscopy revealed that pure MP gelation contained a loose and dispersed network with interconnected water channels. With IDF addition, the lacunarity and the particle size of water pores both significantly decreased (P < 0. Read More

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http://dx.doi.org/10.1016/j.foodchem.2018.09.141DOI Listing

Effect of nitric oxide and calpastatin on the inhibition of µ-calpain activity, autolysis and proteolysis of myofibrillar proteins.

Food Chem 2019 Mar 18;275:77-84. Epub 2018 Sep 18.

Department of Animal Science, Iowa State University, Ames 50011, USA. Electronic address:

The aim of this study was to investigate the dual effect of the nitric oxide donor NOR-3 and calpastatin on µ-calpain activity, autolysis, and proteolytic ability. µ-Calpain and calpastatin were purified and allocated to the following five treatments: µ-calpain, µ-calpain + calpastatin, µ-calpain + NOR-3, µ-calpain + calpastatin + NOR-3, and µ-calpain + NOR-3 + calpastatin. µ-Calpain autolysis and the activity against purified myofibrils was initiated by addition of calcium. Read More

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http://dx.doi.org/10.1016/j.foodchem.2018.09.104DOI Listing
March 2019
1 Read
3.391 Impact Factor

Comparison of concentration and health risks of 9 Fusarium mycotoxins in commercial whole wheat flour and refined wheat flour by multi-IAC-HPLC.

Food Chem 2019 Mar 21;275:763-769. Epub 2018 Sep 21.

College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing 210023, China.

Multiple mycotoxins can contaminate foods simultaneously leading to increased risks for human health. To assess exposure and health risks of 9 mycotoxins, we employed a multiple immunoaffinity column - high performance liquid chromatography method to determine their concentrations of 35 whole wheat flour and 50 refined wheat flour samples from China. The recoveries of the validated method were 75. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S03088146183169
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http://dx.doi.org/10.1016/j.foodchem.2018.09.127DOI Listing
March 2019
2 Reads

Pear ripeness and tissue type impact procyanidin-cell wall interactions.

Food Chem 2019 Mar 25;275:754-762. Epub 2018 Sep 25.

UMR408 SQPOV «Sécurité et Qualité des Produits d'Origine Végétale», INRA, Avignon University, F-84000 Avignon, France. Electronic address:

Procyanidins and cell walls were extracted from pear at ripe and overripe stages in order to investigate the impact of ripening stage on their association. Procyanidin composition and structure remained stable at the overripe stage. Mid Infrared Spectroscopy (MIR) discriminated cell wall-procyanidin complex from initial purified cell wall material (CWM). Read More

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http://dx.doi.org/10.1016/j.foodchem.2018.09.156DOI Listing

Reliable determination of tropane alkaloids in cereal based baby foods coupling on-line spe to mass spectrometry avoiding chromatographic step.

Food Chem 2019 Mar 24;275:746-753. Epub 2018 Sep 24.

Department of Chemistry and Physics, Analytical Chemistry Area, University of Almería, Research Centre for Agricultural and Food Biotechnology (BITAL), Agrifood Campus of International Excellence ceiA3, Carretera de Sacramento s/n, E-04120 Almería, Spain. Electronic address:

Cereal based foods are a major part of the infant diet and they can be contaminated with Solanaceae and other plants containing tropane alkaloids. This study was focused on the optimisation of an extraction procedure based on a solid-liquid method and an online SPE system, directly coupled to different mass spectrometry analysers as Orbitrap and triple quadrupole (QqQ), removing the chromatographic separation step. Total running analysis time was 15. Read More

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http://dx.doi.org/10.1016/j.foodchem.2018.09.137DOI Listing
March 2019
1 Read