Nine CYRS-FA complexes were prepared by using resistant starch in Chinese yam (CYRS) and nine fatty acids (FAs) with different chain lengths and degrees of unsaturation. CYRS-myristic acid and CYRS-palmitic acid showed higher complexing index (CI) and relative crystallinity (RC); CYRS-myristic acid and CYRS-oleic acid exhibited lower estimated glycemic index (eGI). Chain lengths of FAs showed significantly positive correlations with CI and contact angle (CA), and yet, unsaturation degree of FAs was negative correlated with both CI and CA. The eGI exhibited positive relations with solubility, and negative correlations with CI and RC. Therefore, the results indicated that chain lengths and unsaturation degrees of FAs were key factors for complexation the CYRS-FA complexes, which influenced the structural, physicochemical and digestive properties. The findings were expected to provide a theoretical foundation for the interactions between starch and lipids in food processing, and elevate the high-tech values of Chinese yam.
利用山药中的抗性淀粉（CYRS）和九种不同链长和不饱和度的脂肪酸（FA）制备了九种 CYRS-FA 复合物。CYRS-肉豆蔻酸和CYRS-棕榈酸表现出较高的络合指数（CI）和相对结晶度（RC）；CYRS-肉豆蔻酸和CYRS-油酸表现出较低的估计血糖生成指数（eGI）。脂肪酸的链长与 CI 和接触角（CA）呈显著正相关，而脂肪酸的不饱和度与 CI 和 CA 均呈负相关。eGI 与溶解度呈正相关，与 CI 和 RC 呈负相关。因此，研究结果表明，FAs 的链长和不饱和度是 CYRS-FA 复合物络合的关键因素，它们影响着 CYRS-FA 复合物的结构、理化和消化特性。该研究结果有望为食品加工过程中淀粉和脂类之间的相互作用提供理论依据，并提升山药的高科技价值。
{"title":"Effects of different fatty acids on the structure, physicochemical properties, and in vitro digestibility of Chinese yam resistant starch-lipid complexes","authors":"Xinru Sun, Rumeng Jin, Fanyi Ma, Wenjing Ma, Yangyang Pan, Jiahao Liu, Xiuhua Liu, Jinhua Zhu, Jie Zhang","doi":"10.1016/j.foodchem.2024.142159","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142159","url":null,"abstract":"Nine CYRS-FA complexes were prepared by using resistant starch in Chinese yam (CYRS) and nine fatty acids (FAs) with different chain lengths and degrees of unsaturation. CYRS-myristic acid and CYRS-palmitic acid showed higher complexing index (CI) and relative crystallinity (RC); CYRS-myristic acid and CYRS-oleic acid exhibited lower estimated glycemic index (eGI). Chain lengths of FAs showed significantly positive correlations with CI and contact angle (CA), and yet, unsaturation degree of FAs was negative correlated with both CI and <em>CA.</em> The eGI exhibited positive relations with solubility, and negative correlations with CI and RC. Therefore, the results indicated that chain lengths and unsaturation degrees of FAs were key factors for complexation the CYRS-FA complexes, which influenced the structural, physicochemical and digestive properties. The findings were expected to provide a theoretical foundation for the interactions between starch and lipids in food processing, and elevate the high-tech values of Chinese yam.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"23 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142673820","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.2024.142145
Raphael Lucas Jacinto Almeida, Newton Carlos Santos, Shênia Santos Monteiro, Shirley Santos Monteiro, João Vítor Fonseca Feitoza, Mércia Mélo de Almeida Mota, Raphael da Silva Eduardo, Patrícia Marinho Sampaio, Gilsandro Alves da Costa, Matheus Augusto de Bittencourt Pasquali, Rebeca de Almeida Silva, Flávia Izabely Nunes Moreira, Lyandra Maria de Oliveira, Tamires dos Santos Pereira, Artur Xavier Mesquita de Queiroga, Celene Ataíde Cordeiro Ribeiro
The objective was to evaluate the synergistic effect of ozonization and α-amylase on modifying the microstructure and paste properties of starch, using 0.00042 g of ozone/100 g of buffer for various durations. Enzymatic susceptibility was increased, achieving maximum values of 12.73 % with an 11.42 % increase in crystallinity and an average particle size of 10.12 μm for 90 min treated japonica rice starch (JR90). The granules exhibited a polyhedral shape and, with increased intensity of combined treatments, formed clusters and lost their original geometry. Apparent viscosity, rheological, and textural parameters were reduced due to the more efficient action of α-amylase on ozonized starch, as confirmed by the low gelatinization enthalpy value (7.61 J/g). Ozone proved effective in opening starch chains, partially gelatinizing granules, homogenizing the enzymatic medium, and increasing the hydrolysis rate of α-amylase in japonica rice starch.
{"title":"Synergistic effect of ozone treatment with α-amylase on the modification of microstructure and paste properties of japonica rice starch","authors":"Raphael Lucas Jacinto Almeida, Newton Carlos Santos, Shênia Santos Monteiro, Shirley Santos Monteiro, João Vítor Fonseca Feitoza, Mércia Mélo de Almeida Mota, Raphael da Silva Eduardo, Patrícia Marinho Sampaio, Gilsandro Alves da Costa, Matheus Augusto de Bittencourt Pasquali, Rebeca de Almeida Silva, Flávia Izabely Nunes Moreira, Lyandra Maria de Oliveira, Tamires dos Santos Pereira, Artur Xavier Mesquita de Queiroga, Celene Ataíde Cordeiro Ribeiro","doi":"10.1016/j.foodchem.2024.142145","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142145","url":null,"abstract":"The objective was to evaluate the synergistic effect of ozonization and α-amylase on modifying the microstructure and paste properties of starch, using 0.00042 g of ozone/100 g of buffer for various durations. Enzymatic susceptibility was increased, achieving maximum values of 12.73 % with an 11.42 % increase in crystallinity and an average particle size of 10.12 μm for 90 min treated japonica rice starch (JR90). The granules exhibited a polyhedral shape and, with increased intensity of combined treatments, formed clusters and lost their original geometry. Apparent viscosity, rheological, and textural parameters were reduced due to the more efficient action of α-amylase on ozonized starch, as confirmed by the low gelatinization enthalpy value (7.61 J/g). Ozone proved effective in opening starch chains, partially gelatinizing granules, homogenizing the enzymatic medium, and increasing the hydrolysis rate of α-amylase in japonica rice starch.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"165 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142673825","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}
Staphylococcal enterotoxin B (SEB) in food is a serious health risk, making rapid and accurate detection methods essential. Herein, we synthesized a magnetic plasmonic blackbody, Fe3O4@Au/PDA, by coating a gold/polydopamine (Au/PDA) layer onto an Fe3O4 core. This Fe3O4@Au/PDA exhibits broadband absorption, excellent stability, and rapid magnetic response, making it ideal for use as a magnetic separation tool and colorimetric signal amplifier. We integrated Fe3O4@Au/PDA into a lateral flow immunoassay (LFIA) for ultrasensitive SEB detection, combining magnetic enrichment with enhanced colorimetric signal output. The Fe3O4@Au/PDA-based LFIA achieved a detection limit of 0.19 ng/mL, approximately 41 times lower than traditional gold nanoparticle-based LFIA. Its real-world applicability was tested in various food samples (milk, milk powder, apple juice, and lettuce) with recoveries between 82.4 % and 111.2 % and a coefficient of variation below 12.6 %. Collectively, the designed Fe3O4@Au/PDA shows great promise as a novel multifunctional signal amplification label, advancing the design and development of ultrasensitive LFIA for various fields, such as food safety detection.
{"title":"Magnetic-plasmonic blackbody enhanced lateral flow immunoassay of staphylococcal enterotoxin B","authors":"Jiayi Sun, Yuhao Wu, Xinya Fan, Juan Peng, Xiaolong Wang, Yonghua Xiong, Xiaolin Huang","doi":"10.1016/j.foodchem.2024.142130","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142130","url":null,"abstract":"Staphylococcal enterotoxin B (SEB) in food is a serious health risk, making rapid and accurate detection methods essential. Herein, we synthesized a magnetic plasmonic blackbody, Fe<sub>3</sub>O<sub>4</sub>@Au/PDA, by coating a gold/polydopamine (Au/PDA) layer onto an Fe<sub>3</sub>O<sub>4</sub> core. This Fe<sub>3</sub>O<sub>4</sub>@Au/PDA exhibits broadband absorption, excellent stability, and rapid magnetic response, making it ideal for use as a magnetic separation tool and colorimetric signal amplifier. We integrated Fe<sub>3</sub>O<sub>4</sub>@Au/PDA into a lateral flow immunoassay (LFIA) for ultrasensitive SEB detection, combining magnetic enrichment with enhanced colorimetric signal output. The Fe<sub>3</sub>O<sub>4</sub>@Au/PDA-based LFIA achieved a detection limit of 0.19 ng/mL, approximately 41 times lower than traditional gold nanoparticle-based LFIA. Its real-world applicability was tested in various food samples (milk, milk powder, apple juice, and lettuce) with recoveries between 82.4 % and 111.2 % and a coefficient of variation below 12.6 %. Collectively, the designed Fe<sub>3</sub>O<sub>4</sub>@Au/PDA shows great promise as a novel multifunctional signal amplification label, advancing the design and development of ultrasensitive LFIA for various fields, such as food safety detection.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"36 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142670943","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.2024.142113
Mohammad Tarahi, Fatemeh Aghababaei, David Julian McClements, Marc Pignitter, Milad Hadidi
Bioactive peptides are polypeptides with specific amino acid sequences that exhibit biological activities and health benefits. Insects have emerged as a sustainable source of proteins in human food and animal feed due to their efficient resource utilization, low environmental footprint, and good nutritional profile. Moreover, insect-derived bioactive peptides (IBPs) offer potential applications in functional foods and pharmaceuticals due to their antioxidant, antimicrobial, antihypertensive, anti-inflammatory, antidiabetic, and anti-obesity activities. In this article, the isolation, purification, and properties of IBPs are reviewed, as well as their potential health benefits, commercial applications, and safety. Despite the growing interest in incorporating IBPs into food products, challenges regarding consumer acceptance, safety, and regulations still persist. Thus, there is a pressing need for further research in this area, as well as clarification of the regulatory framework, before the full potential of insects as a sustainable source of bioactive peptides for human consumption can be realized.
{"title":"Bioactive peptides derived from insect proteins: Preparation, biological activities, potential applications, and safety issues","authors":"Mohammad Tarahi, Fatemeh Aghababaei, David Julian McClements, Marc Pignitter, Milad Hadidi","doi":"10.1016/j.foodchem.2024.142113","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142113","url":null,"abstract":"Bioactive peptides are polypeptides with specific amino acid sequences that exhibit biological activities and health benefits. Insects have emerged as a sustainable source of proteins in human food and animal feed due to their efficient resource utilization, low environmental footprint, and good nutritional profile. Moreover, insect-derived bioactive peptides (IBPs) offer potential applications in functional foods and pharmaceuticals due to their antioxidant, antimicrobial, antihypertensive, anti-inflammatory, antidiabetic, and anti-obesity activities. In this article, the isolation, purification, and properties of IBPs are reviewed, as well as their potential health benefits, commercial applications, and safety. Despite the growing interest in incorporating IBPs into food products, challenges regarding consumer acceptance, safety, and regulations still persist. Thus, there is a pressing need for further research in this area, as well as clarification of the regulatory framework, before the full potential of insects as a sustainable source of bioactive peptides for human consumption can be realized.","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":"142670946","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}
Thiacloprid (THI) is a neonicotinoid insecticide, and its residues pose potential risks to the ecological environment and human health. In this study, computer simulation technology was applied to analyze THI haptens to ensure the similarity in spatial structure, charge properties, and potential distribution. And anti-THI monoclonal antibodies insensitive to matrix effects were prepared using sample extraction solution to simulate the matrix environment, with the half-maximal inhibitory concentration of 0.070 ng/mL in the matrix environment. Furthermore, a colloidal gold immunochromatographic assay (ICA) was established for the detection of THI residues in fruit and vegetable samples, with a quantitative detection range of 0.880–11.091 μg/kg, 1.669–14.056 μg/kg, 31.570–586.121 μg/kg, and 42.291–778.803 μg/kg in grapes, oranges, cucumbers, and tomatoes, respectively. Real sample testing indicated that this method had good consistency with LC-MS/MS. Therefore, the ICA withstood matrix interference, accurately and effectively determined THI residues in fruit and vegetable samples.
{"title":"Production of a monoclonal antibody against thiacloprid, resistant to matrix interference, and its application in quantitatively immunochromatographic assay","authors":"Qianqian Lu, Xinxin Xu, Liqiang Liu, Maozhong Sun, Aihua Qu, Chuanlai Xu, Hua Kuang","doi":"10.1016/j.foodchem.2024.142172","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142172","url":null,"abstract":"Thiacloprid (THI) is a neonicotinoid insecticide, and its residues pose potential risks to the ecological environment and human health. In this study, computer simulation technology was applied to analyze THI haptens to ensure the similarity in spatial structure, charge properties, and potential distribution. And anti-THI monoclonal antibodies insensitive to matrix effects were prepared using sample extraction solution to simulate the matrix environment, with the half-maximal inhibitory concentration of 0.070 ng/mL in the matrix environment. Furthermore, a colloidal gold immunochromatographic assay (ICA) was established for the detection of THI residues in fruit and vegetable samples, with a quantitative detection range of 0.880–11.091 μg/kg, 1.669–14.056 μg/kg, 31.570–586.121 μg/kg, and 42.291–778.803 μg/kg in grapes, oranges, cucumbers, and tomatoes, respectively. Real sample testing indicated that this method had good consistency with LC-MS/MS. Therefore, the ICA withstood matrix interference, accurately and effectively determined THI residues in fruit and vegetable samples.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"46 1 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142673817","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}
Heat treatments induce protein-reducing sugar glycation reactions easily, leading to protein structural transformations and advanced glycation end products generation. In this study, effects of four heat conduction modes (air, contact, vapour and liquid-conduction) on the spatial conformation and glycation products of gliadin-glucose system were evaluated. The results showed that gliadin tertiary structure expanded and exposed more hydrophobic sites in vapour-conduction, resulting in more glycation sites. Conversely, air-conduction promoted the protein folded, causing a lighter glycation degree and lower glyoxal, methylglyoxal, acrylamide, 5-hydroxymethylfurfural and carboxymethyl lysine contents (following vapour-conduction > contact-conduction > liquid-conduction > air-conduction). The above phenomena were attributed to the different water content in the different conduction modes. Furthermore, the glycation sites identified in vapour-conduction and contact-conduction were approximately two-fold of that in air-conduction. Conclusively, gliadin-glucose systems subjected to air-conduction showed less glycated intensity and hazardous products.
{"title":"Mechanism studies of gliadin-glucose glycation reaction and products formation by heat treatment with different conduction modes","authors":"Qiannan Jiang, Xiangfei Hu, Zongcai Tu, Pingwei Wen, Yueming Hu, Siqiong Zhang, Hui Wang, Zuohua Xie","doi":"10.1016/j.foodchem.2024.142114","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142114","url":null,"abstract":"Heat treatments induce protein-reducing sugar glycation reactions easily, leading to protein structural transformations and advanced glycation end products generation. In this study, effects of four heat conduction modes (air, contact, vapour and liquid-conduction) on the spatial conformation and glycation products of gliadin-glucose system were evaluated. The results showed that gliadin tertiary structure expanded and exposed more hydrophobic sites in vapour-conduction, resulting in more glycation sites. Conversely, air-conduction promoted the protein folded, causing a lighter glycation degree and lower glyoxal, methylglyoxal, acrylamide, 5-hydroxymethylfurfural and carboxymethyl lysine contents (following vapour-conduction > contact-conduction > liquid-conduction > air-conduction). The above phenomena were attributed to the different water content in the different conduction modes. Furthermore, the glycation sites identified in vapour-conduction and contact-conduction were approximately two-fold of that in air-conduction. Conclusively, gliadin-glucose systems subjected to air-conduction showed less glycated intensity and hazardous products.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"99 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142673818","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}
Sea buckthorn is rich in active ingredients, widespread, and has both medicinal and nutritional value. The present comparative study of wild and cultivated species remains insufficient, which is not conducive to their quality control. Therefore, this study aimed to compare the differences of 21 sea buckthorn samples in total phenolic content (TPC), total flavonoid content (TFC), phenolic components content, secondary metabolites, and antioxidant capacity and the fatty acid, to investigate the quality differences of different varieties. The TPC, TFC and antioxidant activity of wild varieties were higher than those of the cultivated. Multivariate statistical analysis revealed large differences in phenolic content, with higher levels of gallic acid and isorhamnetin-3-O-neohesperidin in the wild, whereas the cultivated were characterized by narcissin and kaempferol. These findings provided the scientific basis for the improvement of quality evaluation standards for different varieties and offered new insights for the further development of sea buckthorn resources.
{"title":"Quality differences in sea buckthorn (Hippophaë rhamnoides L.) berries of major varieties in China based on key components and antioxidant activity","authors":"Yaping Zheng, Kangmeng Sun, Xinyuan Sun, Yue Li, Peigen Xiao, Chunnian He","doi":"10.1016/j.foodchem.2024.142139","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142139","url":null,"abstract":"Sea buckthorn is rich in active ingredients, widespread, and has both medicinal and nutritional value. The present comparative study of wild and cultivated species remains insufficient, which is not conducive to their quality control. Therefore, this study aimed to compare the differences of 21 sea buckthorn samples in total phenolic content (TPC), total flavonoid content (TFC), phenolic components content, secondary metabolites, and antioxidant capacity and the fatty acid, to investigate the quality differences of different varieties. The TPC, TFC and antioxidant activity of wild varieties were higher than those of the cultivated. Multivariate statistical analysis revealed large differences in phenolic content, with higher levels of gallic acid and isorhamnetin-3-<em>O</em>-neohesperidin in the wild, whereas the cultivated were characterized by narcissin and kaempferol. These findings provided the scientific basis for the improvement of quality evaluation standards for different varieties and offered new insights for the further development of sea buckthorn resources.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"22 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142670942","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}
Halogenated carbazoles (HCZs) are prevalent in sediments, pose a risk of entering the human food chain via lotus roots. However, starch, protein, and fat in lotus root complicate determination of HCZs in this food. This study introduces a straightforward, sensitive, and rapid method for detecting four HCZs in lotus roots. The method employs a conical monolithic extraction column (MEC) containing chitosan-glutaraldehyde-graphene oxide aerogel (CS-GA-GOA) material. The CS-GA-GOA − MEC successfully achieved extraction of four HCZs in spiked lotus root samples in under 5 min. The method was rapid (15 min) compared with alternatives, as well as being sensitivity (0.08–0.27 ng/g), accurate (89.7 %–104.2 %), and more cost-effective. This work contributes to the exploration of advanced adsorbents but also broadens the applicability of graphene oxide aerogels in extraction processes, paving the way for the development of rapid and accurate analytical methods for HCZs in foods.
{"title":"Chitosan-glutaraldehyde graphene oxide aerogel for extraction of polybrominated and -chlorinated carbazoles in lotus root","authors":"Yanke Lu, Pengfei Li, Liuliu Cheng, Lianfeng Ai, Jiankun Cao, Hongyuan Yan","doi":"10.1016/j.foodchem.2024.142132","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142132","url":null,"abstract":"Halogenated carbazoles (HCZs) are prevalent in sediments, pose a risk of entering the human food chain via lotus roots. However, starch, protein, and fat in lotus root complicate determination of HCZs in this food. This study introduces a straightforward, sensitive, and rapid method for detecting four HCZs in lotus roots. The method employs a conical monolithic extraction column (MEC) containing chitosan-glutaraldehyde-graphene oxide aerogel (CS-GA-GOA) material. The CS-GA-GOA − MEC successfully achieved extraction of four HCZs in spiked lotus root samples in under 5 min. The method was rapid (15 min) compared with alternatives, as well as being sensitivity (0.08–0.27 ng/g), accurate (89.7 %–104.2 %), and more cost-effective. This work contributes to the exploration of advanced adsorbents but also broadens the applicability of graphene oxide aerogels in extraction processes, paving the way for the development of rapid and accurate analytical methods for HCZs in foods.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"10 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142670947","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.2024.142109
Ke Li, Guixin Han, Li Liu, Yuanhui Zhao, Tianhong Liu, Hongjiang Wang, Xinxing Xu
Oyster juice was co-fermented with Lactiplantibacillus plantarum 3-B and Saccharomyces cerevisiae 7-C, and the quality of the oyster juice and the relationships between phospholipids and flavor formation were investigated. The olfactory odor intensities of (E,E)-2,4-heptadienal and (E,Z)-2,6-nonadienal, which impart off-flavors, were reduced in the co-fermented oyster juice in comparison with the unfermented juice. Co-fermentation resulted in an increase of 5.34 % in docosahexaenoic acid and 20.22 % in eicosapentaenoic acid. The flavor formation mechanisms were explored using a phospholipid-based fermentation simulation system. The levels of the differential phospholipids lysophosphatidylcholine 15:0, lysophosphatidylcholine 16:0, and phosphatidylethanolamine 20:0/16:0 in the co-fermented system decreased by 25.13 μg/mL, 6.87 μg/mL, and 0.30 μg/mL, respectively. Hexanal, (E,E)-2,4-heptadienal, and (E)-2-octenal were not detected in the co-fermented system. This study provides a novel approach to the processing of oyster juice and examines the phospholipid-related pathways involved in flavor formation.
{"title":"Flavor formation mechanisms based on phospholipid fermentation simulation system in oyster juice co-fermented by Lactiplantibacillus plantarum and Saccharomyces cerevisiae","authors":"Ke Li, Guixin Han, Li Liu, Yuanhui Zhao, Tianhong Liu, Hongjiang Wang, Xinxing Xu","doi":"10.1016/j.foodchem.2024.142109","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142109","url":null,"abstract":"Oyster juice was co-fermented with <em>Lactiplantibacillus plantarum</em> 3-B and <em>Saccharomyces cerevisiae</em> 7-C, and the quality of the oyster juice and the relationships between phospholipids and flavor formation were investigated. The olfactory odor intensities of (<em>E</em>,<em>E</em>)-2,4-heptadienal and (<em>E</em>,<em>Z</em>)-2,6-nonadienal, which impart off-flavors, were reduced in the co-fermented oyster juice in comparison with the unfermented juice. Co-fermentation resulted in an increase of 5.34 % in docosahexaenoic acid and 20.22 % in eicosapentaenoic acid. The flavor formation mechanisms were explored using a phospholipid-based fermentation simulation system. The levels of the differential phospholipids lysophosphatidylcholine 15:0, lysophosphatidylcholine 16:0, and phosphatidylethanolamine 20:0/16:0 in the co-fermented system decreased by 25.13 μg/mL, 6.87 μg/mL, and 0.30 μg/mL, respectively. Hexanal, (<em>E</em>,<em>E</em>)-2,4-heptadienal, and (<em>E</em>)-2-octenal were not detected in the co-fermented system. This study provides a novel approach to the processing of oyster juice and examines the phospholipid-related pathways involved in flavor formation.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"1 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142671096","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}
The consumption of Chinese quince is hindered by the lack of suitable processing method. Vacuum-frying technology, as an efficient processing method, can help address this issue. However, the effect of vacuum frying on the structure and activity of bioactive components in Chinese quince, such as proanthocyanidins, is currently unknown. In this study, Chinese quince was vacuum fried at 70 °C–100 °C. Proanthocyanidins were extracted, characterized, and analyzed for their bioactivity. Results revealed that increasing the vacuum-frying temperature decreased the total proanthocyanidin content. Vacuum frying reduced samples' degrees of polymerization. Proanthocyanidin extracts vacuum fried at 70 °C exhibited the greatest antioxidant capacity. Proanthocyanidin extracts vacuum fried at 80 °C demonstrated pronounced hypoglycemic potential. These results show that vacuum frying can reduce the degree of polymerization of Chinese quince proanthocyanidins while enhancing their antioxidant activity and retaining their hypoglycemic capacity. This study offers valuable insights for the development of functional foods using Chinese quince.
由于缺乏合适的加工方法，中国榅桲的消费受到了阻碍。真空油炸技术作为一种高效的加工方法，有助于解决这一问题。然而，真空油炸对榠楂中原花青素等生物活性成分的结构和活性的影响目前尚不清楚。在这项研究中，榠楂在 70 °C-100 °C 下进行真空油炸。对原花青素进行了提取、表征和生物活性分析。结果表明，提高真空油炸温度会降低原花青素的总含量。真空油炸降低了样品的聚合度。在 70 °C 下真空油炸的原花青素提取物抗氧化能力最强。80 ℃真空油炸的原花青素提取物具有明显的降血糖潜力。这些结果表明，真空油炸可以降低榠楂原花青素的聚合度，同时提高其抗氧化活性并保持其降血糖能力。这项研究为利用榠楂开发功能食品提供了宝贵的启示。
{"title":"Effect of vacuum frying on the structure and bioactivity of proanthocyanidins in Chinese quince (Chaenomeles sinensis Koehne) fruit","authors":"Yu Lou, Xu Fang, Zi-Cheng Yang, Jia-Lin Fei, Yu-Ru Feng, Zhao Qin, Hua-Min Liu, Yu-Xiang Ma, Xue-De Wang","doi":"10.1016/j.foodchem.2024.142127","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142127","url":null,"abstract":"The consumption of Chinese quince is hindered by the lack of suitable processing method. Vacuum-frying technology, as an efficient processing method, can help address this issue. However, the effect of vacuum frying on the structure and activity of bioactive components in Chinese quince, such as proanthocyanidins, is currently unknown. In this study, Chinese quince was vacuum fried at 70 °C–100 °C. Proanthocyanidins were extracted, characterized, and analyzed for their bioactivity. Results revealed that increasing the vacuum-frying temperature decreased the total proanthocyanidin content. Vacuum frying reduced samples' degrees of polymerization. Proanthocyanidin extracts vacuum fried at 70 °C exhibited the greatest antioxidant capacity. Proanthocyanidin extracts vacuum fried at 80 °C demonstrated pronounced hypoglycemic potential. These results show that vacuum frying can reduce the degree of polymerization of Chinese quince proanthocyanidins while enhancing their antioxidant activity and retaining their hypoglycemic capacity. This study offers valuable insights for the development of functional foods using Chinese quince.","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":"142670941","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}
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