Pub Date : 2024-11-20DOI: 10.1016/j.foodchem.2024.142137
Hongru Yang, Chongbin Lei, Dongyao Li, Na Zhang, Yumiao Lang, Liping Wu, Miaoshu Wang, Hongtao Tian, Chen Li
Owing to the hypoglycemic, anti-inflammatory, and other beneficial bioactivities of Moringa oleifera seeds (MOS), the antioxidant activities and physicochemical characteristics of deproteinized polysaccharides extracted using hot water (MSWP) and alkali (MSAP) from MOS were systematically studied. MSAP exhibited higher antioxidant activity than MSWP in vitro. Subsequently, the antioxidant capacity was evaluated after oral administration of MSAP in diabetic rats. The results demonstrated a statistically significant increase in serum antioxidant parameters. The two polysaccharides were then purified and characterized. The molecular weights of purified fractions MSAP3 and MSWP1 were 4.582 × 104 Da and 1.9058 × 105 Da, respectively; the content of uronic acid in MSAP3 was higher than that in MSWP1; and both compounds presented typical infrared spectral absorption peaks of polysaccharides. In conclusion, MSAP exhibits superior antioxidant properties that depend on its structural characteristics, and this study provides data support for further elucidation of the hypoglycemic mechanism of MSAP.
{"title":"A comparative investigation on the extraction-function relationship of polysaccharides derived from moringa oleifera seeds in terms of antioxidant capacity","authors":"Hongru Yang, Chongbin Lei, Dongyao Li, Na Zhang, Yumiao Lang, Liping Wu, Miaoshu Wang, Hongtao Tian, Chen Li","doi":"10.1016/j.foodchem.2024.142137","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142137","url":null,"abstract":"Owing to the hypoglycemic, anti-inflammatory, and other beneficial bioactivities of <em>Moringa oleifera</em> seeds (MOS), the antioxidant activities and physicochemical characteristics of deproteinized polysaccharides extracted using hot water (MSWP) and alkali (MSAP) from MOS were systematically studied. MSAP exhibited higher antioxidant activity than MSWP <em>in vitro</em>. Subsequently, the antioxidant capacity was evaluated after oral administration of MSAP in diabetic rats. The results demonstrated a statistically significant increase in serum antioxidant parameters. The two polysaccharides were then purified and characterized. The molecular weights of purified fractions MSAP3 and MSWP1 were 4.582 × 10<sup>4</sup> Da and 1.9058 × 10<sup>5</sup> Da, respectively; the content of uronic acid in MSAP3 was higher than that in MSWP1; and both compounds presented typical infrared spectral absorption peaks of polysaccharides. In conclusion, MSAP exhibits superior antioxidant properties that depend on its structural characteristics, and this study provides data support for further elucidation of the hypoglycemic mechanism of MSAP.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"74 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142673830","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Monoglycerides are widely used in flour-based products, but the roles of their dispersibility and acyl chain length remain unclear. This study investigated the effects of monoglycerides with different chain lengths (C12, C16, C18) dispersed in deionized water (DW) or 95 % ethanol (EE) on fresh noodle quality. Ethanol (2 mL per 200 g flour) had no significant effect on noodle properties, but monoglycerides in EE significantly altered gluten structure through covalent and non-covalent interactions, forming a denser gluten network, as observed by CLSM. Starch-lipid complex formation was confirmed by FT-IR, Raman, and XRD, enhancing cooking and immersion performance. Monoglycerides in EE were more effective than in DW, with impact orders: DW (C12 > C16 ≈ C18) and EE (C12 < C16 < C18), indicating solvent selection was more critical than chain length. This study refined the application method of monoglycerides, enhancing their functional performance and contributing to elevated noodle performance.
{"title":"The application of monoglycerides to improve the quality of fresh noodles: Discerning the roles of acyl chain length and dispersity","authors":"Zehua Zhang, Yiyuan Zou, Zhiling Tang, Haoran Luo, Yun Zhou, Jia Chen, Guohua Zhao","doi":"10.1016/j.foodchem.2024.142144","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142144","url":null,"abstract":"Monoglycerides are widely used in flour-based products, but the roles of their dispersibility and acyl chain length remain unclear. This study investigated the effects of monoglycerides with different chain lengths (C12, C16, C18) dispersed in deionized water (DW) or 95 % ethanol (EE) on fresh noodle quality. Ethanol (2 mL per 200 g flour) had no significant effect on noodle properties, but monoglycerides in EE significantly altered gluten structure through covalent and non-covalent interactions, forming a denser gluten network, as observed by CLSM. Starch-lipid complex formation was confirmed by FT-IR, Raman, and XRD, enhancing cooking and immersion performance. Monoglycerides in EE were more effective than in DW, with impact orders: DW (C12 > C16 ≈ C18) and EE (C12 < C16 < C18), indicating solvent selection was more critical than chain length. This study refined the application method of monoglycerides, enhancing their functional performance and contributing to elevated noodle performance.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"3 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142673813","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-20DOI: 10.1016/j.foodchem.2024.142134
Luan Alberto Andrade, Cleiton Antônio Nunes, Joelma Pereira
Acidity, simple sugars, and minerals can impact gum properties, thus defining their applications. This study aimed to evaluate and compare rarely reported physicochemical properties of commercial gums from diverse botanical sources used as food additives. The gums studied, as they come from different plants, are believed to present differences in the characteristics evaluated. The content of minerals, simple sugars, pH, and titratable acidity was assessed in the arabic, locust bean, and guar gums. All gums contain trace amounts of simple sugars and minerals P, K, Ca, Mg, and S. Titratable acidity results found in gums may indicate the presence of organic acids. This work concludes that the gums studied are formed by polysaccharides and form slightly acid solutions.
{"title":"Gums from different botanical sources: Physicochemical characterization seldom found in literature","authors":"Luan Alberto Andrade, Cleiton Antônio Nunes, Joelma Pereira","doi":"10.1016/j.foodchem.2024.142134","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142134","url":null,"abstract":"Acidity, simple sugars, and minerals can impact gum properties, thus defining their applications. This study aimed to evaluate and compare rarely reported physicochemical properties of commercial gums from diverse botanical sources used as food additives. The gums studied, as they come from different plants, are believed to present differences in the characteristics evaluated. The content of minerals, simple sugars, pH, and titratable acidity was assessed in the arabic, locust bean, and guar gums. All gums contain trace amounts of simple sugars and minerals P, K, Ca, Mg, and S. Titratable acidity results found in gums may indicate the presence of organic acids. This work concludes that the gums studied are formed by polysaccharides and form slightly acid solutions.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"27 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142673577","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-20DOI: 10.1016/j.foodchem.2024.142175
Zahra Hajesfandyari, Leila Naderi, Saeed Shahrokhian, Mohammad K. Amini
The preparation of binary metal chalcogenides with ideal architectures can effectively enhance the electrocatalytic properties of these materials, as promising glucose sensors. Herein, CoMn-S spheres were synthesized using CoMn-glycerate as the precursor, followed by a sulfidation reaction. First, glycerate spheres were prepared by solvothermal treatment of Co and Mn ions in isopropanol solvent mixed with glycerol. Then, CoMn-glycerate was solvothermally sulfidized using an ion-exchange process to prepare glycerate-assisted CoMn-S spheres with many nanoparticles on their surface which provide abundant electrocatalyst sites. The sensing outcomes revealed that glycerate-assisted CoMn-S spheres have impressive electroanalytical performance with high sensitivities of 5148 and 1928 μA mM−1 cm−2 in broad measuring ranges of 0.001–0.63 mM and 0.63–2.53 mM, quick response to glucose oxidation (2 s), and a low detection limit of (0.88 μM). Furthermore, the sensor has been successfully employed to measure glucose in human serum, saliva, and beverage samples such as fruit juice, milk, and soft drinks with satisfactory recoveries. The high electrocatalytic activity of the CoMn-S sphere sensor results from the synergy between the components and nanoparticle-assembled microspheres, which creates a high surface area, shortens the charge transfer routes, and improves the electro-conductivity. The performance characteristics of the glycerate-assisted CoMn-S spheres were compared with CoMn-hydroxide needles and CoMn-S sheets. The glycerate-derived design provides an efficient and effective strategy to construct the enzyme-free platforms with high assay capability.
{"title":"Glycerate-assisted CoMn-sulfide with microsphere architecture confined by nanoparticles as an efficient enzyme-free sensor for amperometric measurement of glucose in serum, saliva and beverage samples","authors":"Zahra Hajesfandyari, Leila Naderi, Saeed Shahrokhian, Mohammad K. Amini","doi":"10.1016/j.foodchem.2024.142175","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142175","url":null,"abstract":"The preparation of binary metal chalcogenides with ideal architectures can effectively enhance the electrocatalytic properties of these materials, as promising glucose sensors. Herein, CoMn-S spheres were synthesized using CoMn-glycerate as the precursor, followed by a sulfidation reaction. First, glycerate spheres were prepared by solvothermal treatment of Co and Mn ions in isopropanol solvent mixed with glycerol. Then, CoMn-glycerate was solvothermally sulfidized using an ion-exchange process to prepare glycerate-assisted CoMn-S spheres with many nanoparticles on their surface which provide abundant electrocatalyst sites. The sensing outcomes revealed that glycerate-assisted CoMn-S spheres have impressive electroanalytical performance with high sensitivities of 5148 and 1928 μA mM<sup>−1</sup> cm<sup>−2</sup> in broad measuring ranges of 0.001–0.63 mM and 0.63–2.53 mM, quick response to glucose oxidation (2 s), and a low detection limit of (0.88 μM). Furthermore, the sensor has been successfully employed to measure glucose in human serum, saliva, and beverage samples such as fruit juice, milk, and soft drinks with satisfactory recoveries. The high electrocatalytic activity of the CoMn-S sphere sensor results from the synergy between the components and nanoparticle-assembled microspheres, which creates a high surface area, shortens the charge transfer routes, and improves the electro-conductivity. The performance characteristics of the glycerate-assisted CoMn-S spheres were compared with CoMn-hydroxide needles and CoMn-S sheets. The glycerate-derived design provides an efficient and effective strategy to construct the enzyme-free platforms with high assay capability.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"80 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142673814","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-19DOI: 10.1016/j.foodchem.2024.142051
Zhu-Jun Zhang, Wen Sun, Ce Wang, Bin Lai, Jia-Nan Yan, Hai-Tao Wu
In this study, the encapsulation of melatonin (MT) in zein nanoparticles was investigated via anti-solvent co-precipitation method with pectin stabilization. Compared with MT-loaded zein nanoparticles (MT-Z NPs), 1.0 mg/mL pectin led to a 92.1 % of MT encapsulation efficiency, a 5.4 % of MT loading, a particle size growth from 111.3 to 294.8 nm, a ζ-potential reduction from +4.8 to −41.4 mV, and an irregular surface shape. Moreover, the hypsochromic and redshifts of the OH and amide I bands, and undetected MT crystalline characteristic peaks in MT-loaded zein/pectin nanoparticles (MT-Z/P NPs) revealed successful MT embedment governed by hydrogen and hydrophobic forces. The binding energies of zein with MT and pectin (−6.89 and − 7.01 kcal/mol) confirmed the stability of complex. MT-Z/P NPs prolonged MT release from 92.3 % to 63.6 % at 6 h in gastrointestinal tract (GIT) compared with MT-Z NPs, which could be a desirable MT delivery material in food industry.
{"title":"Encapsulation of melatonin in zein/pectin composite nanoparticles: Fabrication, characterization, and in vitro release property","authors":"Zhu-Jun Zhang, Wen Sun, Ce Wang, Bin Lai, Jia-Nan Yan, Hai-Tao Wu","doi":"10.1016/j.foodchem.2024.142051","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142051","url":null,"abstract":"In this study, the encapsulation of melatonin (MT) in zein nanoparticles was investigated <em>via</em> anti-solvent co-precipitation method with pectin stabilization. Compared with MT-loaded zein nanoparticles (MT-Z NPs), 1.0 mg/mL pectin led to a 92.1 % of MT encapsulation efficiency, a 5.4 % of MT loading, a particle size growth from 111.3 to 294.8 nm, a ζ-potential reduction from +4.8 to −41.4 mV, and an irregular surface shape. Moreover, the hypsochromic and redshifts of the O<img alt=\"single bond\" src=\"https://sdfestaticassets-us-east-1.sciencedirectassets.com/shared-assets/55/entities/sbnd.gif\" style=\"vertical-align:middle\"/>H and amide I bands, and undetected MT crystalline characteristic peaks in MT-loaded zein/pectin nanoparticles (MT-Z/P NPs) revealed successful MT embedment governed by hydrogen and hydrophobic forces. The binding energies of zein with MT and pectin (−6.89 and − 7.01 kcal/mol) confirmed the stability of complex. MT-Z/P NPs prolonged MT release from 92.3 % to 63.6 % at 6 h in gastrointestinal tract (GIT) compared with MT-Z NPs, which could be a desirable MT delivery material in food industry.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"6 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142673828","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Rodent models have traditionally been used to assess the toxicity of food chemicals, but this approach is costly, time-consuming, and raises ethical concerns. Alternatively, non-mammalian models such as Drosophila melanogaster, Danio rerio, and Caenorhabditis elegans have been shown to be suitable for studying the toxicity of food hazards. Their advantages include low cost, short life cycles, adaptability to high-throughput screening, and adherence to the 3R principles of replacement, reduction, and refinement. These models have been extensively studied in the context of acrylamide toxicity, a common food contaminant. This article comprehensively reviews the biological characteristics of non-mammalian models, recent advances and challenges in acrylamide toxicity research using these models, and explores the potential of natural plant compounds in ameliorating acrylamide toxicity. The review aims to guide research using non-mammalian models for food safety assessment.
{"title":"Utilizing alternative in vivo animal models for food safety and toxicity: A focus on thermal process contaminant acrylamide","authors":"Yang Cai, Yuhan Wang, Yanfei He, Kefeng Ren, Zongzhong Liu, Lingli Zhao, Tian Wei","doi":"10.1016/j.foodchem.2024.142135","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142135","url":null,"abstract":"Rodent models have traditionally been used to assess the toxicity of food chemicals, but this approach is costly, time-consuming, and raises ethical concerns. Alternatively, non-mammalian models such as <em>Drosophila melanogaster</em>, <em>Danio rerio</em>, and <em>Caenorhabditis elegans</em> have been shown to be suitable for studying the toxicity of food hazards. Their advantages include low cost, short life cycles, adaptability to high-throughput screening, and adherence to the 3R principles of replacement, reduction, and refinement. These models have been extensively studied in the context of acrylamide toxicity, a common food contaminant. This article comprehensively reviews the biological characteristics of non-mammalian models, recent advances and challenges in acrylamide toxicity research using these models, and explores the potential of natural plant compounds in ameliorating acrylamide toxicity. The review aims to guide research using non-mammalian models for food safety assessment.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"174 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142671094","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-19DOI: 10.1016/j.foodchem.2024.142148
Yan Fan, Bo Hou, Fang Lu, Dao Liu, Xiang Cui
A novel “turn-on” fluorescent sensor of CeO2@MIL-88B was constructed successfully via the facile in-situ strategy. The as-obtained CeO2@MIL-88B could be used for effectively detecting the analyte of thiabendazole (TBZ) by luminescence enhancement, which limit of detection (LOD) was as low as 0.294 μM (nearly 10.4 times smaller than that of MIL-88B). The detection behavior for TBZ exhibited the excellent selectivity and anti-interference ability. Systematic explorations were performed to shed light on the underlying mechanism of “turn-on” effect on fluorescence after adding TBZ. Moreover, the CeO2@MIL-88B was also employed for the determination of TBZ in the real samples of orange and cucumber.
{"title":"In-situ preparation of CeO2@MIL-88B nanocomposite for improving “turn-on” fluorescent sensing toward Thiabendazole","authors":"Yan Fan, Bo Hou, Fang Lu, Dao Liu, Xiang Cui","doi":"10.1016/j.foodchem.2024.142148","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142148","url":null,"abstract":"A novel “turn-on” fluorescent sensor of CeO<sub>2</sub>@MIL-88B was constructed successfully via the facile in-situ strategy. The as-obtained CeO<sub>2</sub>@MIL-88B could be used for effectively detecting the analyte of thiabendazole (TBZ) by luminescence enhancement, which limit of detection (LOD) was as low as 0.294 μM (nearly 10.4 times smaller than that of MIL-88B). The detection behavior for TBZ exhibited the excellent selectivity and anti-interference ability. Systematic explorations were performed to shed light on the underlying mechanism of “turn-on” effect on fluorescence after adding TBZ. Moreover, the CeO<sub>2</sub>@MIL-88B was also employed for the determination of TBZ in the real samples of orange and cucumber.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"14 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142673824","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-19DOI: 10.1016/j.foodchem.2024.142136
Wei Jiang, Jiuyi Gao, Jian Ming, Fuhua Li
Most studies have primarily focused on the effects of individual sources of pectin or polyphenols on starch digestibility. However, the interactions between pectin and polyphenols in digestive fluids may influence their inhibitory capacity against starch digestion by modulating α-amylase activity (αAA), a relationship that remains poorly understood. This study aims to clarify how pectin affects starch digestion when combined with mulberry fruit powder (MFP), mulberry polyphenol extract (MPE), and rutin (the main phenolic compound in MPE). Results showed that the combination of pectin and MFP initially inhibited αAA but later enhanced it. The combination of pectin and MPE consistently showed stronger inhibition of αAA than MPE alone throughout digestion; similar results were observed for the pectin-rutin combination, though the pectin-MPE pairing exhibited greater inhibition than the latter. Pectin's enhanced inhibitory effect on starch digestion may arise from its interactions with α-amylase, starch, and polyphenols through hydrophobic interactions, hydrogen bonding, and non-covalent forces.
{"title":"Influence of mulberry, pectin, rutin, and their combinations on α-amylase activity and glucose absorption during starch digestion","authors":"Wei Jiang, Jiuyi Gao, Jian Ming, Fuhua Li","doi":"10.1016/j.foodchem.2024.142136","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142136","url":null,"abstract":"Most studies have primarily focused on the effects of individual sources of pectin or polyphenols on starch digestibility. However, the interactions between pectin and polyphenols in digestive fluids may influence their inhibitory capacity against starch digestion by modulating α-amylase activity (αAA), a relationship that remains poorly understood. This study aims to clarify how pectin affects starch digestion when combined with mulberry fruit powder (MFP), mulberry polyphenol extract (MPE), and rutin (the main phenolic compound in MPE). Results showed that the combination of pectin and MFP initially inhibited αAA but later enhanced it. The combination of pectin and MPE consistently showed stronger inhibition of αAA than MPE alone throughout digestion; similar results were observed for the pectin-rutin combination, though the pectin-MPE pairing exhibited greater inhibition than the latter. Pectin's enhanced inhibitory effect on starch digestion may arise from its interactions with α-amylase, starch, and polyphenols through hydrophobic interactions, hydrogen bonding, and non-covalent forces.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"7 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142673826","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-19DOI: 10.1016/j.foodchem.2024.142126
Lijuan Du, Ying Yu, Yuling Cui, Guangbin Cui
Authenticity of olive oil is a significant concern for producers, consumers, and policymakers. To help address this issue, a rapid, efficient, and accurate flow injection mass spectrometric (FIMS) fingerprinting approach, combined with SVM and PLS classification and regression models, was proposed for the identification and quantitative analysis of olive oil adulteration. Based on the comprehensive comparative analysis, SVM outperformed those of PLS-DA, achieving higher values for accuracy, sensitivity, and specificity, as well as positive predictive and negative predictive values, in identifying adulterated olive oil samples. Furthermore, compared with PLSR model, the SVR model demonstrated superior performance in determining the content of adulterated olive oil, with a higher coefficient of determination and lower Root Mean Square Error. In conclusion, FIMS fingerprinting technology in combination with SVM can be effectively implemented for rapid, reliable, and accurate identification and quantification of olive oil adulteration.
{"title":"A comparative study on rapid qualitative and quantitative determination of olive oil adulteration","authors":"Lijuan Du, Ying Yu, Yuling Cui, Guangbin Cui","doi":"10.1016/j.foodchem.2024.142126","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142126","url":null,"abstract":"Authenticity of olive oil is a significant concern for producers, consumers, and policymakers. To help address this issue, a rapid, efficient, and accurate flow injection mass spectrometric (FIMS) fingerprinting approach, combined with SVM and PLS classification and regression models, was proposed for the identification and quantitative analysis of olive oil adulteration. Based on the comprehensive comparative analysis, SVM outperformed those of PLS-DA, achieving higher values for accuracy, sensitivity, and specificity, as well as positive predictive and negative predictive values, in identifying adulterated olive oil samples. Furthermore, compared with PLSR model, the SVR model demonstrated superior performance in determining the content of adulterated olive oil, with a higher coefficient of determination and lower Root Mean Square Error. In conclusion, FIMS fingerprinting technology in combination with SVM can be effectively implemented for rapid, reliable, and accurate identification and quantification of olive oil adulteration.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"11 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142670940","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-19DOI: 10.1016/j.foodchem.2024.142129
Ashiq Hussain, Faiza Iftikhar Gorsi, Muhammad Qasim Ali, Shazia Yaqub, Afifa Asif, Barira Bibi, Muhammad Farooq Arshad, Ilaria Cacciotti, Sameh A. Korma
Valorizing neglected crop byproducts through eco-friendly techniques has gained attention as underutilized crops offer new sources of bioactive components. This study examined the chemical composition, phytochemicals, and antioxidant activities in six fractions of the underutilized chayote (Sechium edule). Each fraction was microwave-dried and extracted with ultrasound assistance. Shoots were high in ash and fiber, while pulp had high moisture and carbohydrates, and seeds were rich in fat and protein. Shoots, leaves, roots, and peels had high mineral levels, particularly Ca, K, Mg, P, Fe, and Zn. Shoots were also high in phenolics, flavonoids, and ascorbic acid, while leaves had a high carotenoid content. Polyphenol compounds such as myricetin and catechin were abundant in shoots, which exhibited the highest antioxidant activity. Chayote shoots, roots, and leaves are abundant in bioactive compounds that can be utilized in food and, therefore, offers an opportunity for utilization of a currently neglected plant byproduct.
{"title":"Exploration of underutilized chayote fractions following drying and extraction","authors":"Ashiq Hussain, Faiza Iftikhar Gorsi, Muhammad Qasim Ali, Shazia Yaqub, Afifa Asif, Barira Bibi, Muhammad Farooq Arshad, Ilaria Cacciotti, Sameh A. Korma","doi":"10.1016/j.foodchem.2024.142129","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142129","url":null,"abstract":"Valorizing neglected crop byproducts through eco-friendly techniques has gained attention as underutilized crops offer new sources of bioactive components. This study examined the chemical composition, phytochemicals, and antioxidant activities in six fractions of the underutilized chayote (<em>Sechium edule</em>). Each fraction was microwave-dried and extracted with ultrasound assistance. Shoots were high in ash and fiber, while pulp had high moisture and carbohydrates, and seeds were rich in fat and protein. Shoots, leaves, roots, and peels had high mineral levels, particularly Ca, K, Mg, P, Fe, and Zn. Shoots were also high in phenolics, flavonoids, and ascorbic acid, while leaves had a high carotenoid content. Polyphenol compounds such as myricetin and catechin were abundant in shoots, which exhibited the highest antioxidant activity. Chayote shoots, roots, and leaves are abundant in bioactive compounds that can be utilized in food and, therefore, offers an opportunity for utilization of a currently neglected plant byproduct.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"2 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142670944","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
H and amide I bands, and undetected MT crystalline characteristic peaks in MT-loaded zein/pectin nanoparticles (MT-Z/P NPs) revealed successful MT embedment governed by hydrogen and hydrophobic forces. The binding energies of zein with MT and pectin (−6.89 and − 7.01 kcal/mol) confirmed the stability of complex. MT-Z/P NPs prolonged MT release from 92.3 % to 63.6 % at 6 h in gastrointestinal tract (GIT) compared with MT-Z NPs, which could be a desirable MT delivery material in food industry.
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