Pub Date : 2024-11-18DOI: 10.1016/j.foodchem.2024.142121
Liyang Du, Shanshan Zhou, Yilei Huang, Zong Meng
Herein, it proved that oleanolic acid (OA) could self-assemble into particles in oil, further exhibiting great potential in creating Pickering water-in-oil (W/O) high internal phase emulsions (HIPEs) with desirable fat-like attributes. W/O HIPE with a water content of 85 wt% could be stabilized by 3 wt% OA, their fat-like performance could be optimized by modulating the filling density of water droplets and interfacial coverage. The stabilization included particle-coated, particle and droplet co-coated, and droplet-coated interfaces depending on the OA amount. HIPEs with excellent tolerance to high-temperature and freeze-thaw treatment could be achieved. Moreover, dual-interface Pickering-stabilization water-in-oil-in-water (W/O/W) emulsions with a fat-like texture were fabricated via a one-step homogenization stabilized with OA particles and microgels. Importantly, OA-based W/O and W/O/W emulsion gels possessed smooth oral sensation and similar tribology behaviors to milk fat. This work is expected to provide a “clean-label” route to develop multiphase fat analogues involved in natural materials.
研究证明，齐墩果酸（OA）可在油中自组装成颗粒，在制造具有理想类脂特性的皮克林油包水型（W/O）高内相乳液（HIPE）方面具有巨大潜力。含水量为 85 wt% 的油包水型高内相乳液可通过 3 wt% 的 OA 得到稳定，其仿脂肪性能可通过调节水滴的填充密度和界面覆盖率得到优化。根据 OA 用量的不同，稳定界面包括颗粒涂层、颗粒和液滴共涂层以及液滴涂层。这种 HIPE 对高温和冻融处理具有良好的耐受性。此外，通过使用 OA 粒子和微凝胶稳定的一步均质法，还制造出了具有类似脂肪质地的双界面 Pickering 稳定水包油（W/O/W）乳液。重要的是，基于 OA 的 W/O 和 W/O/W 乳化凝胶具有顺滑的口感和类似于乳脂的摩擦学行为。这项工作有望为开发天然材料中的多相脂肪类似物提供一条 "清洁标签 "途径。
{"title":"Investigation on the structure characteristics, stability evaluation, and oral tribology of natural oleanolic acid-based water-in-oil high internal phase and multiple Pickering emulsions as realistic fat analogues","authors":"Liyang Du, Shanshan Zhou, Yilei Huang, Zong Meng","doi":"10.1016/j.foodchem.2024.142121","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142121","url":null,"abstract":"Herein, it proved that oleanolic acid (OA) could self-assemble into particles in oil, further exhibiting great potential in creating Pickering water-in-oil (W/O) high internal phase emulsions (HIPEs) with desirable fat-like attributes. W/O HIPE with a water content of 85 wt% could be stabilized by 3 wt% OA, their fat-like performance could be optimized by modulating the filling density of water droplets and interfacial coverage. The stabilization included particle-coated, particle and droplet co-coated, and droplet-coated interfaces depending on the OA amount. HIPEs with excellent tolerance to high-temperature and freeze-thaw treatment could be achieved. Moreover, dual-interface Pickering-stabilization water-in-oil-in-water (W/O/W) emulsions with a fat-like texture were fabricated via a one-step homogenization stabilized with OA particles and microgels. Importantly, OA-based W/O and W/O/W emulsion gels possessed smooth oral sensation and similar tribology behaviors to milk fat. This work is expected to provide a “clean-label” route to develop multiphase fat analogues involved in natural materials.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"21 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142665381","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 : 2024-11-18DOI: 10.1016/j.foodchem.2024.142039
Magdalena Rudzińska, Katarzyna Cieślik-Boczula, Anna Grygier, Dominik Kmiecik, Krzysztof Dwiecki, Maciej Jarzębski
Dipalmitoylphosphatidylcholine liposomes were encapsulated with free stigmasterol (ST), stigmasteryl myristate (ME), and stigmasteryl oleate (OE). Their quality was determined using TEM, FT-IR spectroscopy, zeta potential and hydrodynamic diameter. The prepared liposomes were heated at 60 and 180 °C. The degradation of stigmasterol, fatty acids was determined, as was the formation of derivatives. The results show that the liposomes had been prepared successfully. The ST liposomes were the smallest, while the ME and OE liposomes were of similar size. The extent to which the compounds encapsulated in the liposomes degraded depended on their structure. When samples were heated to 60 °C, the degradation of stigmasterol ranged from 11 % in ST to 47 % in OE and 58 % in ME. After heating to 180 °C, the lowest level of degradation of stigmasterol was for OE (51 %), whereas the degradation of stigmasterol in ST and ME was 85 % and 90 %, respectively. In addition, the high level of oxyphytosterols in the samples heated to 180 °C is of concern, especially in the ST and ME samples. The level of SOP in liposomes heated to 60 °C ranged from 1.7 mg/g in liposomes encapsulated with free stigmasterol to 10.4 and 32.9 mg/g in liposomes with stigmasteryl myristate and oleate. After heating to 180 °C, the total content of SOP was much higher, ranging from 68.2 for OE to 111.7 and 135.7 mg/g for ME and ST, respectively.
用游离豆固醇（ST）、豆蔻酸豆固醇（ME）和油酸豆固醇（OE）包裹二棕榈酰磷脂酰胆碱脂质体。利用 TEM、傅立叶变换红外光谱、ZETA 电位和流体力学直径测定了脂质体的质量。将制备好的脂质体分别在 60 和 180 °C 下加热。测定了豆甾醇和脂肪酸的降解情况以及衍生物的形成。结果表明，脂质体的制备是成功的。ST 脂质体最小，而 ME 和 OE 脂质体大小相似。脂质体中包裹的化合物的降解程度取决于其结构。当样品加热到 60 °C 时，豆固醇的降解率从 ST 的 11% 到 OE 的 47% 和 ME 的 58% 不等。加热至 180 °C 后，OE 中的豆固醇降解率最低（51%），而 ST 和 ME 中的豆固醇降解率分别为 85% 和 90%。此外，在加热到 180 °C 的样品中，尤其是在 ST 和 ME 样品中，氧代植物甾醇的含量较高，这一点值得关注。在加热到 60 °C 的脂质体中，SOP 的含量从游离豆甾醇包裹的脂质体中的 1.7 毫克/克到豆甾醇肉豆蔻酸酯和油酸酯脂质体中的 10.4 毫克/克和 32.9 毫克/克不等。加热到 180 °C 后，SOP 的总含量更高，从 OE 的 68.2 毫克/克到 ME 和 ST 的 111.7 毫克/克和 135.7 毫克/克。
{"title":"Stigmasterol and its esters encapsulated in liposomes: Characterization, stability, and derivative formation","authors":"Magdalena Rudzińska, Katarzyna Cieślik-Boczula, Anna Grygier, Dominik Kmiecik, Krzysztof Dwiecki, Maciej Jarzębski","doi":"10.1016/j.foodchem.2024.142039","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142039","url":null,"abstract":"Dipalmitoylphosphatidylcholine liposomes were encapsulated with free stigmasterol (ST), stigmasteryl myristate (ME), and stigmasteryl oleate (OE). Their quality was determined using TEM, FT-IR spectroscopy, zeta potential and hydrodynamic diameter. The prepared liposomes were heated at 60 and 180 °C. The degradation of stigmasterol, fatty acids was determined, as was the formation of derivatives. The results show that the liposomes had been prepared successfully. The ST liposomes were the smallest, while the ME and OE liposomes were of similar size. The extent to which the compounds encapsulated in the liposomes degraded depended on their structure. When samples were heated to 60 °C, the degradation of stigmasterol ranged from 11 % in ST to 47 % in OE and 58 % in ME. After heating to 180 °C, the lowest level of degradation of stigmasterol was for OE (51 %), whereas the degradation of stigmasterol in ST and ME was 85 % and 90 %, respectively. In addition, the high level of oxyphytosterols in the samples heated to 180 °C is of concern, especially in the ST and ME samples. The level of SOP in liposomes heated to 60 °C ranged from 1.7 mg/g in liposomes encapsulated with free stigmasterol to 10.4 and 32.9 mg/g in liposomes with stigmasteryl myristate and oleate. After heating to 180 °C, the total content of SOP was much higher, ranging from 68.2 for OE to 111.7 and 135.7 mg/g for ME and ST, respectively.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"197 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142670948","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}
Brassica vegetables contain glucosinolates and S-methyl-l-cysteine sulfoxide, which can be enzymatically hydrolyzed to form bioactive compounds. Glucosinolate hydrolysis can result in formation of health-promoting isothiocyanates, however often less desirable nitriles and epithionitriles are formed due to presence of specifier proteins. Also, S-methyl-l-cysteine sulfoxide yields beneficial volatile organosulfur compounds (VOSC), such as S-methyl methanethiosulfinate. To optimize the nutritional value of Brassica oleracea vegetables, the outcome of these hydrolysis pathways was monitored over the harvest seasons of different cultivars in three consecutive years. Strong seasonal shifts in glucosinolate hydrolysis were observed only in red cabbages. They formed up to 40-fold more isothiocyanates in summer than in autumn, when nitriles and epithionitriles increased due to the induction of epithiospecifier proteins. Further, higher VOSC levels were found in autumn red cabbage. By elucidating the impact of abiotic growth factors on the regulation of the hydrolyses, the health value of Brassica vegetables can be improved.
{"title":"Season-dependent variation in the contents of glucosinolates and S-methyl-L-cysteine sulfoxide and their hydrolysis in Brassica oleracea","authors":"Vanda Púčiková, Katja Witzel, Sascha Rohn, Franziska Sabine Hanschen","doi":"10.1016/j.foodchem.2024.142100","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142100","url":null,"abstract":"<em>Brassica</em> vegetables contain glucosinolates and <em>S</em>-methyl-<span>l</span>-cysteine sulfoxide, which can be enzymatically hydrolyzed to form bioactive compounds. Glucosinolate hydrolysis can result in formation of health-promoting isothiocyanates, however often less desirable nitriles and epithionitriles are formed due to presence of specifier proteins. Also, <em>S</em>-methyl-<span>l</span>-cysteine sulfoxide yields beneficial volatile organosulfur compounds (VOSC), such as <em>S</em>-methyl methanethiosulfinate. To optimize the nutritional value of <em>Brassica oleracea</em> vegetables, the outcome of these hydrolysis pathways was monitored over the harvest seasons of different cultivars in three consecutive years. Strong seasonal shifts in glucosinolate hydrolysis were observed only in red cabbages. They formed up to 40-fold more isothiocyanates in summer than in autumn, when nitriles and epithionitriles increased due to the induction of epithiospecifier proteins. Further, higher VOSC levels were found in autumn red cabbage. By elucidating the impact of abiotic growth factors on the regulation of the hydrolyses, the health value of <em>Brassica</em> vegetables can be improved.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"168 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142665382","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 : 2024-11-18DOI: 10.1016/j.foodchem.2024.142125
Te Ma, Hao Jiang, Satoru Tsuchikawa, Tetsuya Inagaki
Adulteration identification in extra virgin olive oil (EVOO) is a significant concern in the olive oil industry. This study aimed to detect low-level adulteration of EVOO with other edible oils by using a novel time-resolved laser-induced fluorescence (TRLIF) fingerprinting method. Five EVOO brands were first analyzed to assess its potential for classification based on their differing fluorophore content. The developed method effectively reduces the effects associated with the optical path length and excitation light intensity. Subsequently, three sets of binary mixtures were tested: EVOO adulterated with refined olive oil, soybean oil, and sunflower oil. Quantitative analysis was performed using parallel factor analysis, which achieved a cross-validation coefficient of determination (R2) exceeding 0.90, with a prediction error < 1.40 %. These findings demonstrate that this method has the potential to determine the purity and quality of EVOO.
{"title":"Development of a time-resolved laser-induced fluorescence fingerprinting method for detecting low-level adulteration in extra virgin olive oil","authors":"Te Ma, Hao Jiang, Satoru Tsuchikawa, Tetsuya Inagaki","doi":"10.1016/j.foodchem.2024.142125","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142125","url":null,"abstract":"Adulteration identification in extra virgin olive oil (EVOO) is a significant concern in the olive oil industry. This study aimed to detect low-level adulteration of EVOO with other edible oils by using a novel time-resolved laser-induced fluorescence (TRLIF) fingerprinting method. Five EVOO brands were first analyzed to assess its potential for classification based on their differing fluorophore content. The developed method effectively reduces the effects associated with the optical path length and excitation light intensity. Subsequently, three sets of binary mixtures were tested: EVOO adulterated with refined olive oil, soybean oil, and sunflower oil. Quantitative analysis was performed using parallel factor analysis, which achieved a cross-validation coefficient of determination (<em>R</em><sup>2</sup>) exceeding 0.90, with a prediction error < 1.40 %. These findings demonstrate that this method has the potential to determine the purity and quality of EVOO.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"36 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142665385","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 increasing issue of plastic waste necessitates improved solutions, and biodegradable food packaging is a promising alternative to traditional plastic. In this study, we prepared packaging films using cassava starch (CV), chitosan (CT) and carboxymethyl cellulose (CMC), with glycerol as a plasticizer. However, these films require modifications to enhance their mechanical properties. Therefore, we modified the films by adding vanillin as the crosslinking agent and gingerol extract stabilized silver nanoparticles. The films were fabricated using the film-casting method and characterized by FTIR, XRD, SEM, TGA, mechanical property test, biodegradability test, anti-bacterial test and food packaging evaluation test. Among these films, CT/CV/V/CMC/Gin-AgNPs1 exhibited superior mechanical properties and demonstrated excellent anti-bacterial property both for gram-positive (S. aureus) and gram-negative (E. coli) bacteria and biodegradability, losing over 50% of its weight after 21 days of burial in soil and effectively preserved grapes at 4 °C for 21 days.
{"title":"Biodegradable antibacterial food packaging based on carboxymethyl cellulose from sugarcane bagasse/cassava starch/chitosan/gingerol extract stabilized silver nanoparticles (Gin-AgNPs) and vanillin as cross-linking agent","authors":"Kittiya Plaeyao, Chanon Talodthaisong, Worapol Yingyuen, Ramet Kaewbundit, Wonn Shweyi Thet Tun, Apichart Saenchoopa, Navaphun Kayunkid, Rujirek Wiwattananukul, Morakot Sakulsombat, Sirinan Kulchat","doi":"10.1016/j.foodchem.2024.142102","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142102","url":null,"abstract":"The increasing issue of plastic waste necessitates improved solutions, and biodegradable food packaging is a promising alternative to traditional plastic. In this study, we prepared packaging films using cassava starch (CV), chitosan (CT) and carboxymethyl cellulose (CMC), with glycerol as a plasticizer. However, these films require modifications to enhance their mechanical properties. Therefore, we modified the films by adding vanillin as the crosslinking agent and gingerol extract stabilized silver nanoparticles. The films were fabricated using the film-casting method and characterized by FTIR, XRD, SEM, TGA, mechanical property test, biodegradability test, anti-bacterial test and food packaging evaluation test. Among these films, CT/CV/V/CMC/Gin-AgNPs1 exhibited superior mechanical properties and demonstrated excellent anti-bacterial property both for gram-positive (<em>S. aureus</em>) and gram-negative (<em>E. coli</em>) bacteria and biodegradability, losing over <sub>50%</sub> of its weight after 21 days of burial in soil and effectively preserved grapes at 4 °C for 21 days.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"1 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142665380","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 : 2024-11-18DOI: 10.1016/j.foodchem.2024.142118
He Ziyang, Zhang Shaoen, Chen Qingzhou, Lin Hong, Sui Jianxin, Wang Kaiqiang, Wang Huiying, Cao Limin
Solid phase extraction (SPE) using traditional column materials offers several advantages, but its ability to simultaneously extract and purify commonly used veterinary drugs, such as chloramphenicol, malachite green, leuco-malachite green and semi-carbazone, remains unproven.Therefore, in the present study, a rapid analytical method based on ultrasound-assisted SPE combined with colloidal gold test strips was developed and applied herein to determine the residues of these veterinary drugs in common aquatic products. Under optimized conditions, the method achieved a limit of detection in the range of 0.01–0.5 μg/kg, inter-day RSDs of the spiked samples in the ranges of 0.99–5.58 % and 1.6–7.2 %, and absolute recoveries in the range of 84.2–112.9 % using the colloidal gold immunoassay and enzyme-linked immunosorbent assay methods, respectively. The SPE column efficiently enriched the four veterinary drugs simultaneously, showing considerable potential for determining common veterinary drug residues in aquatic products.
{"title":"Novel solid-phase extraction promotes simultaneous colloidal gold immunochromatographic assay of malachite green, leuco-malachite green, chloramphenicol, and semi-carbazone metabolites in aquatic products","authors":"He Ziyang, Zhang Shaoen, Chen Qingzhou, Lin Hong, Sui Jianxin, Wang Kaiqiang, Wang Huiying, Cao Limin","doi":"10.1016/j.foodchem.2024.142118","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142118","url":null,"abstract":"Solid phase extraction (SPE) using traditional column materials offers several advantages, but its ability to simultaneously extract and purify commonly used veterinary drugs, such as chloramphenicol, malachite green, leuco-malachite green and semi-carbazone, remains unproven.Therefore, in the present study, a rapid analytical method based on ultrasound-assisted SPE combined with colloidal gold test strips was developed and applied herein to determine the residues of these veterinary drugs in common aquatic products. Under optimized conditions, the method achieved a limit of detection in the range of 0.01–0.5 μg/kg, inter-day RSDs of the spiked samples in the ranges of 0.99–5.58 % and 1.6–7.2 %, and absolute recoveries in the range of 84.2–112.9 % using the colloidal gold immunoassay and enzyme-linked immunosorbent assay methods, respectively. The SPE column efficiently enriched the four veterinary drugs simultaneously, showing considerable potential for determining common veterinary drug residues in aquatic products.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"31 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142665442","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 : 2024-11-17DOI: 10.1016/j.foodchem.2024.142074
Hadi Parastar, Hassan Yazdanpanah, Philipp Weller
In the present contribution, a novel non-targeted volatilomic study based on headspace GC-IMS (HS-GC-IMS) was developed for the authentication and geographical origin discrimination of saffron. In this regard, multivariate curve resolution-alternating least squares (MCR-ALS) was employed to recover the pure GC elution and IMS profiles of saffron metabolites. Iranian saffron samples from seven important areas were analyzed by HS-GC-IMS. The resulting second-order GC-IMS datasets were organized in a augmented matrix and processed using MCR-ALS with various constraints. The MCR-ALS resolved GC profiles were analyzed by different pattern recognition techniques; principal component analysis (PCA), partial least squares-discriminant analysis (PLS-DA) and data driven-soft independent modeling of class analogy (DD-SIMCA). The saffron samples were assigned to their seven geographical origins with an accuracy of 89.0 %. Additionally, four adulterants (style, safflower, madder and calendula) were reliably detected with over 94.0 % accuracy. In this context, GC-IMS substantially outperformed the commonly used FT-NIR spectroscopy approach.
{"title":"Non-targeted volatilomics for the authentication of saffron by gas chromatography-ion mobility spectrometry and multivariate curve resolution","authors":"Hadi Parastar, Hassan Yazdanpanah, Philipp Weller","doi":"10.1016/j.foodchem.2024.142074","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142074","url":null,"abstract":"In the present contribution, a novel non-targeted volatilomic study based on headspace GC-IMS (HS-GC-IMS) was developed for the authentication and geographical origin discrimination of saffron. In this regard, multivariate curve resolution-alternating least squares (MCR-ALS) was employed to recover the pure GC elution and IMS profiles of saffron metabolites. Iranian saffron samples from seven important areas were analyzed by HS-GC-IMS. The resulting second-order GC-IMS datasets were organized in a augmented matrix and processed using MCR-ALS with various constraints. The MCR-ALS resolved GC profiles were analyzed by different pattern recognition techniques; principal component analysis (PCA), partial least squares-discriminant analysis (PLS-DA) and data driven-soft independent modeling of class analogy (DD-SIMCA). The saffron samples were assigned to their seven geographical origins with an accuracy of 89.0 %. Additionally, four adulterants (style, safflower, madder and calendula) were reliably detected with over 94.0 % accuracy. In this context, GC-IMS substantially outperformed the commonly used FT-NIR spectroscopy approach.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"37 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142665433","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}
Red mesocarp, characterized as a unique pigment trait of newly identified Camellia drupifera cv. ‘Hongrou No.1’(‘HR’), is believed to act as the plant's protective shield against diverse adversities. Comprehensive metabolic profiling revealed that the ectopic deposition of polymeric insoluble proanthocyanidins (PAs) in cell walls is responsible for the “red” pigmentation of ‘HR’ mesocarps. Furthermore, structural equation modeling and variation partitioning analysis demonstrated that a molybdenum-dependent aldehyde oxidase, encoded by CdGLOX1, was induced in ‘HR’ mesocarps and deemed to be a dominant determinant of polymeric insoluble PA accumulation through the putative oxidative condensation of PA subunits. This study provides a background for an in-depth understanding of the mechanisms of unperceived pigmentation in fruits.
红色中果皮是新发现的茶花品种'红楼1号'（'HR'）的独特色素特征，被认为是植物抵御各种逆境的保护屏障。综合代谢分析表明，细胞壁中异位沉积的高分子不溶性原花青素（PAs）是造成'HR'中果皮 "红色 "色素沉着的原因。此外，结构方程建模和变异分配分析表明，由 CdGLOX1 编码的钼依赖性醛氧化酶在 "HR "中果皮中被诱导，并被认为是通过 PA 亚基的推定氧化缩合而决定高分子不溶性 PA 累积的主导因素。这项研究为深入了解水果中未感知色素沉着的机理提供了背景资料。
{"title":"Metabolic analysis of polymeric proanthocyanidins related to red pigmentation in Camellia drupifera cv. ‘Hongrou no. 1’ mesocarps","authors":"Boyong Liao, Runsheng Huang, Weimeng Li, Huajie Chen, Haoye Shen, Hongjian Shen, Yiting Su, Min Wang, Weili Lai, Yongquan Li, Bipei Zhang","doi":"10.1016/j.foodchem.2024.142099","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142099","url":null,"abstract":"Red mesocarp, characterized as a unique pigment trait of newly identified <em>Camellia drupifera</em> cv. ‘Hongrou No.1’(‘HR’), is believed to act as the plant's protective shield against diverse adversities. Comprehensive metabolic profiling revealed that the ectopic deposition of polymeric insoluble proanthocyanidins (PAs) in cell walls is responsible for the “red” pigmentation of ‘HR’ mesocarps. Furthermore, structural equation modeling and variation partitioning analysis demonstrated that a molybdenum-dependent aldehyde oxidase, encoded by CdGLOX1, was induced in ‘HR’ mesocarps and deemed to be a dominant determinant of polymeric insoluble PA accumulation through the putative oxidative condensation of PA subunits. This study provides a background for an in-depth understanding of the mechanisms of unperceived pigmentation in fruits.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"32 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142665437","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 : 2024-11-17DOI: 10.1016/j.foodchem.2024.142112
Dianchen Dai, Guohua Hui, Yufeng Zhang, Chenfeng Ye, Yan Zhang, Yuqi Xiao, Hong Hu, Ninghao Wang, Xincheng Lv, Peng Wu
Brown sugar grade discrimination method using a three-electrode electrochemical scanning system was proposed in this paper. Copper foam, nickel foam, and copper film were utilized as the working electrodes, respectively. Platinum electrode was used as the counter electrode, and saturated calomel electrode functioned as the reference electrode. Cyclic voltammetry (CV) and chronoamperometry (i-t) were used to scan brown sugar samples of different brands and grades in the aqueous environment. An evaluation method was constructed to discriminate the brown sugar samples using the detection data. Results revealed unique characteristics of different brown sugar samples when using different working electrodes. Logistic regression model was utilized to establish the relationship between the current density and variety of brown sugars utilizing i-t scanning data. Validation testing results demonstrated that the average relative error between theoretical and actual current densities was within ±9.27 %, confirming its effectiveness for the discrimination of different grades of brown sugar.
{"title":"Study of brown sugar grade discrimination method based on electrochemical scanning techniques","authors":"Dianchen Dai, Guohua Hui, Yufeng Zhang, Chenfeng Ye, Yan Zhang, Yuqi Xiao, Hong Hu, Ninghao Wang, Xincheng Lv, Peng Wu","doi":"10.1016/j.foodchem.2024.142112","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142112","url":null,"abstract":"Brown sugar grade discrimination method using a three-electrode electrochemical scanning system was proposed in this paper. Copper foam, nickel foam, and copper film were utilized as the working electrodes, respectively. Platinum electrode was used as the counter electrode, and saturated calomel electrode functioned as the reference electrode. Cyclic voltammetry (CV) and chronoamperometry (i-t) were used to scan brown sugar samples of different brands and grades in the aqueous environment. An evaluation method was constructed to discriminate the brown sugar samples using the detection data. Results revealed unique characteristics of different brown sugar samples when using different working electrodes. Logistic regression model was utilized to establish the relationship between the current density and variety of brown sugars utilizing i-t scanning data. Validation testing results demonstrated that the average relative error between theoretical and actual current densities was within ±9.27 %, confirming its effectiveness for the discrimination of different grades of brown sugar.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"38 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142645908","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 : 2024-11-17DOI: 10.1016/j.foodchem.2024.142034
Sabrina Gensberger-Reigl, Hannah E. Zenker
This study demonstrates the development and application of an ultra-high-performance liquid chromatography coupled with high-resolution mass spectrometry (UHPLC−HRMS) method for the rapid and sensitive identification of intact bovine milk proteins following simulated gastrointestinal infant digestion. The new method enables the differentiation between partially hydrolysed/modified and fully intact proteins. In the raw milk, intact α-lactalbumin was visible on SDS − PAGE until the end of the gastrointestinal digestion, while it was not detected with UHPLC−HRMS. Analysis of both raw and heated milk samples revealed that the method is applicable to various milk types. Interestingly, heated milk showed additional signals in the mass spectrum, indicating non-enzymatic post-translational modifications. The relative abundance of these proteoforms could be followed along digestion. These findings highlight the versatility and sensitivity of UHPLC−HRMS in elucidating protein structures and modifications, providing valuable insights into how simulated digestion affects milk protein composition.
{"title":"Detection of intact bovine milk proteins after simulated gastrointestinal infant digestion using UHPLC − HRMS","authors":"Sabrina Gensberger-Reigl, Hannah E. Zenker","doi":"10.1016/j.foodchem.2024.142034","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142034","url":null,"abstract":"This study demonstrates the development and application of an ultra-high-performance liquid chromatography coupled with high-resolution mass spectrometry (UHPLC−HRMS) method for the rapid and sensitive identification of intact bovine milk proteins following simulated gastrointestinal infant digestion. The new method enables the differentiation between partially hydrolysed/modified and fully intact proteins. In the raw milk, intact α-lactalbumin was visible on SDS − PAGE until the end of the gastrointestinal digestion, while it was not detected with UHPLC−HRMS. Analysis of both raw and heated milk samples revealed that the method is applicable to various milk types. Interestingly, heated milk showed additional signals in the mass spectrum, indicating non-enzymatic post-translational modifications. The relative abundance of these proteoforms could be followed along digestion. These findings highlight the versatility and sensitivity of UHPLC−HRMS in elucidating protein structures and modifications, providing valuable insights into how simulated digestion affects milk protein composition.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"50 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142665470","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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