Pub Date : 2024-11-17DOI: 10.1016/j.foodchem.2024.141761
Kaiyang Chu, Rui Liu, Xu Shen, Guijiang Duan
In dairy enterprises, predicting product quality attributes that are influenced by operating parameters is a major task. To reduce quality loss in production, a prediction-based quality control method is proposed in this study. In particular, a serial neural network was designed, and an innovative quality risk prediction methodology based on the integration of SNN and domain knowledge was created. The methodology involves three steps: (1) the processing steps at each unit operation are mapped to a layer of a back propagation network, (2) the branch networks are connected by key quality attributes, and (3) the model is trained with preprocessed data. The experiment was conducted based on milk powder production, demonstrating that the proposed methodology has a higher accuracy and shorter response time compared with those of existing methods. In addition, the practical value of the prediction methodology in actual dairy companies was discussed.
{"title":"Methodology for quality risk prediction for milk powder production plants with domain-knowledge-involved serial neural networks","authors":"Kaiyang Chu, Rui Liu, Xu Shen, Guijiang Duan","doi":"10.1016/j.foodchem.2024.141761","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.141761","url":null,"abstract":"In dairy enterprises, predicting product quality attributes that are influenced by operating parameters is a major task. To reduce quality loss in production, a prediction-based quality control method is proposed in this study. In particular, a serial neural network was designed, and an innovative quality risk prediction methodology based on the integration of SNN and domain knowledge was created. The methodology involves three steps: (1) the processing steps at each unit operation are mapped to a layer of a back propagation network, (2) the branch networks are connected by key quality attributes, and (3) the model is trained with preprocessed data. The experiment was conducted based on milk powder production, demonstrating that the proposed methodology has a higher accuracy and shorter response time compared with those of existing methods. In addition, the practical value of the prediction methodology in actual dairy companies was discussed.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"76 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142665430","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.2024.142110
Yaqi Yu, Dilong Hong, Zeyu Zhu, Yuliang Jiang
Food safety issues are becoming increasingly prominent, raising public concern. Antibiotic pollutants, as a unique category, act like a double-edged sword. On one hand, they provide precise treatment for related diseases, but on the other hand, their excessive use or improper handling can lead to environmental contamination or entry into the biological chain. This makes it easy for living organisms to come into contact with and ingest these pollutants, leading to serious consequences. Among these antibiotics, Levofloxacin (LVF), a broad-spectrum antibacterial agent, effectively treats various bacterial infections but also causes severe problems due to its misuse. Therefore, developing a simple, fast, and efficient probe for detecting LVF is crucial for environmental protection and human safety. In this study, a novel UiO-66-F4 fluorescent probe was synthesized. This probe demonstrated dual-channel detection of LVF through its inner filter effect (IFE) and chemical interactions, resulting in a visible color change from colorless to green. It exhibits good linear ranges at the fluorescence peaks of 494 nm (30–68 μM), with a detection limit of 0.1 μM. Based on its excellent detection performance, the probe was further applied for the quantitative determination of LVF in different types of food and beverages samples, yielding satisfactory results with recovery rates ranging from 93.4 % to 114.6 %. This probe offers a reliable means for the detection and evaluation of trace amounts of LVF in food.
{"title":"Development of a MOF-based dual-channel levofloxacin probe and its application in the detection of food and beverage","authors":"Yaqi Yu, Dilong Hong, Zeyu Zhu, Yuliang Jiang","doi":"10.1016/j.foodchem.2024.142110","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142110","url":null,"abstract":"Food safety issues are becoming increasingly prominent, raising public concern. Antibiotic pollutants, as a unique category, act like a double-edged sword. On one hand, they provide precise treatment for related diseases, but on the other hand, their excessive use or improper handling can lead to environmental contamination or entry into the biological chain. This makes it easy for living organisms to come into contact with and ingest these pollutants, leading to serious consequences. Among these antibiotics, Levofloxacin (LVF), a broad-spectrum antibacterial agent, effectively treats various bacterial infections but also causes severe problems due to its misuse. Therefore, developing a simple, fast, and efficient probe for detecting LVF is crucial for environmental protection and human safety. In this study, a novel UiO-66-F<sub>4</sub> fluorescent probe was synthesized. This probe demonstrated dual-channel detection of LVF through its inner filter effect (IFE) and chemical interactions, resulting in a visible color change from colorless to green. It exhibits good linear ranges at the fluorescence peaks of 494 nm (30–68 μM), with a detection limit of 0.1 μM. Based on its excellent detection performance, the probe was further applied for the quantitative determination of LVF in different types of food and beverages samples, yielding satisfactory results with recovery rates ranging from 93.4 % to 114.6 %. This probe offers a reliable means for the detection and evaluation of trace amounts of LVF in food.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"7 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142645910","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.2024.142087
Jinggui Nie, Sunting Zhu, Xiao Zhang, Dan Wu, Xuxu Li, Qilin Huang
This study aimed to improve the quality of fermented fish Zaoyu by inoculating different starters (Chuzhai starter, Aroma starter and Sweetness starter), and examining the role of key microorganisms. High-throughput sequencing showed the microbial composition of Aroma starter was similar to Sweetness starter, but both were different from Chuzhai starter. Compared to traditional fermentation, inoculated fermentation with Aroma starter and Sweetness starter strengthened the color of Zaoyu by Maillard reaction and softened the muscle by degrading muscle fibers, endomysium and epicardium. Additionally, the taste and odor of Zaoyu were obviously improved, because the proportion of sweet, umami and aroma compounds increased by 2.51 %, 7.09 %, and 22.94 %, respectively. Correlation analysis combined with metabolic functions showed key microorganisms, such as Trichococcus, Rhizopus, Saccharomycopsis, Saccharomyces, etc., improved the quality mainly by promoting sugar production and conversion, and protein degradation. Overall, Aroma starter and Sweetness starter were superior in improving the quality of Zaoyu.
{"title":"Effects of starters on the quality of fermented fish (Zaoyu): Key microorganisms for coloring, softening, and improving flavor","authors":"Jinggui Nie, Sunting Zhu, Xiao Zhang, Dan Wu, Xuxu Li, Qilin Huang","doi":"10.1016/j.foodchem.2024.142087","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142087","url":null,"abstract":"This study aimed to improve the quality of fermented fish Zaoyu by inoculating different starters (Chuzhai starter, Aroma starter and Sweetness starter), and examining the role of key microorganisms. High-throughput sequencing showed the microbial composition of Aroma starter was similar to Sweetness starter, but both were different from Chuzhai starter. Compared to traditional fermentation, inoculated fermentation with Aroma starter and Sweetness starter strengthened the color of Zaoyu by Maillard reaction and softened the muscle by degrading muscle fibers, endomysium and epicardium. Additionally, the taste and odor of Zaoyu were obviously improved, because the proportion of sweet, umami and aroma compounds increased by 2.51 %, 7.09 %, and 22.94 %, respectively. Correlation analysis combined with metabolic functions showed key microorganisms, such as <em>Trichococcus</em>, <em>Rhizopus</em>, <em>Saccharomycopsis</em>, <em>Saccharomyces</em>, etc., improved the quality mainly by promoting sugar production and conversion, and protein degradation. Overall, Aroma starter and Sweetness starter were superior in improving the quality of Zaoyu.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"10 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142665432","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}
Avoiding exposure to food allergens remains the most reliable way to protect allergic individuals. Therefore, it is essential to develop selective, sensitive, and rapid methods for detecting food allergens. Herein, we introduce a novel SERS-based sandwich immunoassay that utilizes three distinct types of SERS detection probes: Ag@CA NPs, AgAu@PB NPs, and Ag@MB NPs, along with magnetic capture probes, to simultaneously detect almond, lactoglobulin, and gliadin allergens. These SERS probes generate unique Raman peaks at 1987 cm−1, 2151 cm−1, and 2223 cm−1 in the Raman-silent region (1800–2800 cm−1), effectively avoiding interference from the Raman-fingerprint region (400–1800 cm−1) of potential food matrix substrates. This design ensures high signal-to-background ratios and detection accuracy, achieving limits of detection (LODs) of 7.4 pg/mL for almonds, 66 pg/mL for lactoglobulin, and 0.36 pg/mL for gliadin, with corresponding recoveries ranging from 83.7 % to 118.8 %, 98.9 % to 112.2 %, and 91.9 % to 109.5 %, respectively, demonstrating satisfactory analytical performance.
{"title":"Simultaneous detection of multiple food allergens using high signal-to-background SERS probes","authors":"Jinru Xiao, Lingjie Sheng, Mingmin Li, Jifeng Liu, Dingbin Liu, Yang Lu, Xia Gao","doi":"10.1016/j.foodchem.2024.142098","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142098","url":null,"abstract":"Avoiding exposure to food allergens remains the most reliable way to protect allergic individuals. Therefore, it is essential to develop selective, sensitive, and rapid methods for detecting food allergens. Herein, we introduce a novel SERS-based sandwich immunoassay that utilizes three distinct types of SERS detection probes: Ag@CA NPs, Ag<sub>Au</sub>@PB NPs, and Ag@MB NPs, along with magnetic capture probes, to simultaneously detect almond, lactoglobulin, and gliadin allergens. These SERS probes generate unique Raman peaks at 1987 cm<sup>−1</sup>, 2151 cm<sup>−1</sup>, and 2223 cm<sup>−1</sup> in the Raman-silent region (1800–2800 cm<sup>−1</sup>), effectively avoiding interference from the Raman-fingerprint region (400–1800 cm<sup>−1</sup>) of potential food matrix substrates. This design ensures high signal-to-background ratios and detection accuracy, achieving limits of detection (LODs) of 7.4 pg/mL for almonds, 66 pg/mL for lactoglobulin, and 0.36 pg/mL for gliadin, with corresponding recoveries ranging from 83.7 % to 118.8 %, 98.9 % to 112.2 %, and 91.9 % to 109.5 %, respectively, demonstrating satisfactory analytical performance.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"98 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142645909","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.2024.142083
Yan Sun, Xiuli Xu, Xiujuan Wang, Mingqian Tan, Feng Zhang
In this research, β-cyclodextrin magnetic-graphene-oxide pyrenyl gel composite (β-mGOP) was employed to remove trace mycotoxins from food products. The β-mGOP gels exhibited a three-dimensional macroporous structure that facilitated the rapid diffusion of target molecules into the nanoporous structure of the covalent organic frameworks embedded within the gel. The adsorption process of mycotoxins onto the β-mGOP gels conformed to the pseudo-second-order kinetics and the Freundlich adsorption model. These findings demonstrated exceptional rapid adsorption kinetics without pore collapse, making the material suitable as fillers for solid-phase extraction adsorbents. Additionally, a novel screening technique utilizing β-mGOP gels in conjunction with cyclic ion mobility mass spectrometry was developed to illustrate the efficacy of β-mGOP gels in capturing various trace substances in food and enhancing detection resolution. The versatile, uncomplicated, and scalable characteristics of β-mGOP gels indicate their promising potential for future applications in high-throughput analysis of trace contaminants in food.
{"title":"Synthesis of β-cyclodextrin magnetic-graphene-oxide pyrenyl (β-mGOP) gels for high-throughput enrichment and detection of various trace mycotoxins in food using UHPLC-cIMS","authors":"Yan Sun, Xiuli Xu, Xiujuan Wang, Mingqian Tan, Feng Zhang","doi":"10.1016/j.foodchem.2024.142083","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142083","url":null,"abstract":"In this research, β-cyclodextrin magnetic-graphene-oxide pyrenyl gel composite (β-mGOP) was employed to remove trace mycotoxins from food products. The β-mGOP gels exhibited a three-dimensional macroporous structure that facilitated the rapid diffusion of target molecules into the nanoporous structure of the covalent organic frameworks embedded within the gel. The adsorption process of mycotoxins onto the β-mGOP gels conformed to the pseudo-second-order kinetics and the Freundlich adsorption model. These findings demonstrated exceptional rapid adsorption kinetics without pore collapse, making the material suitable as fillers for solid-phase extraction adsorbents. Additionally, a novel screening technique utilizing β-mGOP gels in conjunction with cyclic ion mobility mass spectrometry was developed to illustrate the efficacy of β-mGOP gels in capturing various trace substances in food and enhancing detection resolution. The versatile, uncomplicated, and scalable characteristics of β-mGOP gels indicate their promising potential for future applications in high-throughput analysis of trace contaminants in food.","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":"142665384","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.2024.142084
Lei Xie, Tianxing Wang, Ling Chen, Xiaoxi Li
This study aims to investigate the inhibition of myricetin on heterocyclic aromatic amines (HAAs) formation in glucose/creatine (creatinine)/amino acid simulated system and Cantonese mooncakes, and elucidate the mechanism by which myricetin inhibits HAAs and analyze its impact on sensory quality of mooncakes. Results demonstrated 0.2 mmol myricetin inhibited six HAAs by 43.7 % to 85.6 % in simulated system. The significant scavenging effect of myricetin on HAAs intermediates and free radicals suggested that it inhibits HAAs formation by forming adducts with Strecker aldehydes, thereby reducing small molecule aldehydes and scavenging free radicals. In Cantonese mooncakes, 0.5 % myricetin inhibited nine HAAs formation by 54.4 % to 81.8 %. The presence of myricetin-phenylacetaldehyde adducts confirmed myricetin inhibited HAAs formation by capturing reactive intermediates. Importantly, 0.2 % myricetin enhanced umami and richness without compromising their texture in mooncakes. This research provides a theoretical foundation and technical support for developing strategies to effectively inhibit HAAs generation, thus advancing food safety.
{"title":"Effects of myricetin on heterocyclic aromatic amines formation and sensory quality of Cantonese mooncakes","authors":"Lei Xie, Tianxing Wang, Ling Chen, Xiaoxi Li","doi":"10.1016/j.foodchem.2024.142084","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142084","url":null,"abstract":"This study aims to investigate the inhibition of myricetin on heterocyclic aromatic amines (HAAs) formation in glucose/creatine (creatinine)/amino acid simulated system and Cantonese mooncakes, and elucidate the mechanism by which myricetin inhibits HAAs and analyze its impact on sensory quality of mooncakes. Results demonstrated 0.2 mmol myricetin inhibited six HAAs by 43.7 % to 85.6 % in simulated system. The significant scavenging effect of myricetin on HAAs intermediates and free radicals suggested that it inhibits HAAs formation by forming adducts with Strecker aldehydes, thereby reducing small molecule aldehydes and scavenging free radicals. In Cantonese mooncakes, 0.5 % myricetin inhibited nine HAAs formation by 54.4 % to 81.8 %. The presence of myricetin-phenylacetaldehyde adducts confirmed myricetin inhibited HAAs formation by capturing reactive intermediates. Importantly, 0.2 % myricetin enhanced umami and richness without compromising their texture in mooncakes. This research provides a theoretical foundation and technical support for developing strategies to effectively inhibit HAAs generation, thus advancing food safety.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"46 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142665431","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.2024.142101
Donghao Zhang, Yanpei Cai, Fei Lao, Jihong Wu
This study analyzed the changes in rice protein structure, protein profiling, and flavor profiles at different cooking stages, as well as their interrelationships. In the continuous cooking process, changes in protein structure characteristics were mainly reflected in the boiling and stewing stages. Protein unfolding and aggregation were important reasons for significant changes in protein structural characteristics. Protein disulfide isomerases and glycine-rich RNA-binding proteins can be used as marker factors to characterize the changes during rice cooking. The concentrations of aldehydes, esters, and alcohols gradually decreased during cooking. Heterocycles were primarily present in boiled and stewed rice. Fatty acid degradation, starch/sucrose metabolism, glycolysis/gluconeogenesis, and other reaction pathways were closely associated with rice aroma quality. Aldehydes, ketones, and heterocycles were correlated with changes in surface hydrophobicity, secondary structure composition, and other structural properties of the protein. This study preliminarily established the relationship between aroma characteristics and rice protein.
{"title":"Protein structural properties, proteomics and flavor characterization analysis of rice during cooking","authors":"Donghao Zhang, Yanpei Cai, Fei Lao, Jihong Wu","doi":"10.1016/j.foodchem.2024.142101","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142101","url":null,"abstract":"This study analyzed the changes in rice protein structure, protein profiling, and flavor profiles at different cooking stages, as well as their interrelationships. In the continuous cooking process, changes in protein structure characteristics were mainly reflected in the boiling and stewing stages. Protein unfolding and aggregation were important reasons for significant changes in protein structural characteristics. Protein disulfide isomerases and glycine-rich RNA-binding proteins can be used as marker factors to characterize the changes during rice cooking. The concentrations of aldehydes, esters, and alcohols gradually decreased during cooking. Heterocycles were primarily present in boiled and stewed rice. Fatty acid degradation, starch/sucrose metabolism, glycolysis/gluconeogenesis, and other reaction pathways were closely associated with rice aroma quality. Aldehydes, ketones, and heterocycles were correlated with changes in surface hydrophobicity, secondary structure composition, and other structural properties of the protein. This study preliminarily established the relationship between aroma characteristics and rice protein.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"168 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142665438","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.2024.142054
Liang Luo, Yingjie Zhang, Xiangjun Zhao, Weilin Wu, Jie Fei, Xuezhi Yu, Kai Wen, Jianzhong Shen, Yantong Pan, Zhanhui Wang
Xylazine (XYL) is an illicit adulterant in opioids and an approved veterinary sedative drug, which has been abused, misused, and residued in food samples, endangering people health, causing drug-facilitated crimes and even death. Immunoassay used antibody as core biomaterial could to achieve highly sensitive and rapid detection screening purpose for XYL in situ. Here, we rationally designed four novel XYL haptens with different spacer arms to produce antibodies with high affinity and specificity. Ten monoclonal antibodies (mAbs) were obtained and mAb 7H5 showed a high affinity with IC50 of 0.23 ng mL−1 and ignorable cross-reactivity for the other eight analogs. One highly sensitive indirect competitive ELISA (icELISA) and lateral flow immunoassay (LFIA) were established based on heterologous haptens for XYL detection in a series of human urine and food samples. The limit of detections (LODs) of the icELISA were 0.10–2.24 μg L−1 with recovery of 83.5 % to 128.6 % and CV below 15.8 % in different samples, while, the visual limits of detection (vLOD) of LFIA were 0.10–1.80 μg L−1 with the cut-off value of 0.60–4.80 μg L−1. In addition, the molecular recognition mechanism of mAbs was explored. The study provides powerful tools for rapid screening of XYL in human urine and food samples for the first time.
{"title":"Rational hapten design, antibody preparation, and immunoassay development for rapid screening xylazine in biological samples","authors":"Liang Luo, Yingjie Zhang, Xiangjun Zhao, Weilin Wu, Jie Fei, Xuezhi Yu, Kai Wen, Jianzhong Shen, Yantong Pan, Zhanhui Wang","doi":"10.1016/j.foodchem.2024.142054","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142054","url":null,"abstract":"Xylazine (XYL) is an illicit adulterant in opioids and an approved veterinary sedative drug, which has been abused, misused, and residued in food samples, endangering people health, causing drug-facilitated crimes and even death. Immunoassay used antibody as core biomaterial could to achieve highly sensitive and rapid detection screening purpose for XYL <em>in situ</em>. Here, we rationally designed four novel XYL haptens with different spacer arms to produce antibodies with high affinity and specificity. Ten monoclonal antibodies (mAbs) were obtained and mAb 7H5 showed a high affinity with IC<sub>50</sub> of 0.23 ng mL<sup>−1</sup> and ignorable cross-reactivity for the other eight analogs. One highly sensitive indirect competitive ELISA (icELISA) and lateral flow immunoassay (LFIA) were established based on heterologous haptens for XYL detection in a series of human urine and food samples. The limit of detections (LODs) of the icELISA were 0.10–2.24 μg L<sup>−1</sup> with recovery of 83.5 % to 128.6 % and CV below 15.8 % in different samples, while, the visual limits of detection (vLOD) of LFIA were 0.10–1.80 μg L<sup>−1</sup> with the cut-off value of 0.60–4.80 μg L<sup>−1</sup>. In addition, the molecular recognition mechanism of mAbs was explored. The study provides powerful tools for rapid screening of XYL in human urine and food samples for the first time.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"248 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142665429","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}
This study investigated the effects of differential modification of the structural flexibility of egg white protein (EWP) by different polyphenols, which in turn enhanced the oral processing properties and fat perception of EWP-based double network emulsion gel (DNEG). After modification with polyphenols, the skeleton of gel became more delicate, which improved the hardness and cohesion of DNEG. This transformation was attributed to the shift from hydrophobic interactions to hydrogen and covalent bonds. Notably, proanthocyanidins (PC) effect was better, which resulted in a 58.5 % increase in oral wettability and a more appropriate oral tribological performance (0.53). Besides, DNEG increased fatty taste perception via the “ball bearing" effect as a fat substitute in sausage. In summary, this study could enhance the refined design of gels and provide ideas for improving the fatty taste of low-fat, healthy foods.
{"title":"Double network emulsion gel prepared with different polyphenol modified egg white protein: A promising fat substitute for oral processing and fatty taste supplement","authors":"Renzhao Zhang, Jingbo Liu, Zhiyuan Zheng, Sijia Cao, Zhaohui Yan, Yudan Zhang, Ting Zhang, Xuanting Liu","doi":"10.1016/j.foodchem.2024.142082","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142082","url":null,"abstract":"This study investigated the effects of differential modification of the structural flexibility of egg white protein (EWP) by different polyphenols, which in turn enhanced the oral processing properties and fat perception of EWP-based double network emulsion gel (DNEG). After modification with polyphenols, the skeleton of gel became more delicate, which improved the hardness and cohesion of DNEG. This transformation was attributed to the shift from hydrophobic interactions to hydrogen and covalent bonds. Notably, proanthocyanidins (PC) effect was better, which resulted in a 58.5 % increase in oral wettability and a more appropriate oral tribological performance (0.53). Besides, DNEG increased fatty taste perception via the “ball bearing\" effect as a fat substitute in sausage. In summary, this study could enhance the refined design of gels and provide ideas for improving the fatty taste of low-fat, healthy foods.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"13 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142665439","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.2024.142107
Lingyu Qu, Yan Zhao, Yanfei Li, Haoxin Lv
Brown rice is highly nutritious but more susceptible to deterioration without the rice husk's protection. In this study, the mechanism of storage temperature on brown rice quality was investigated based on GC–MS and lipidomics. The results showed that both 15 °C and 20 °C storage retarded the lipids oxidation of brown rice and maintained its texture properties. Moreover, 1-octanol, 1-octen-3-ol, octanal, fitone, 2, 3-dihydrobenzofuran, dodecane, and tridecane were key biomarkers in cooked brown rice flavor. Furthermore, significant correlations between lipid oxidation, texture, and flavor biomarkers were revealed. Notably, the quality of brown rice stored at 15 °C (Fatty acid value = 23.0 mg/100 g) was superior to that at 20 °C (Fatty acid value = 24.3 mg/100 g) due to more effective retardation of glycerophospholipid, glycerolipid, and phospholipid metabolism. This work provided a better understanding of temperature-controlled storage of brown rice and give recommendation for potential commercial applications.
糙米营养丰富，但没有稻壳的保护更容易变质。本研究基于气相色谱-质谱和脂质组学研究了贮藏温度对糙米品质的影响机制。结果表明，15 °C 和 20 °C 的储藏温度都能延缓糙米的脂质氧化，并保持其质地特性。此外，1-辛醇、1-辛烯-3-醇、辛醛、菲酮、2, 3-二氢苯并呋喃、十二烷和十三烷是熟糙米风味的关键生物标记物。此外，脂质氧化、质地和风味生物标志物之间也存在明显的相关性。值得注意的是，由于甘油磷脂、甘油酯和磷脂代谢的延缓作用更强，15 °C储存的糙米质量（脂肪酸值=23.0 mg/100 g）优于20 °C储存的糙米质量（脂肪酸值=24.3 mg/100 g）。这项工作让人们更好地了解了糙米的温控储藏，并为潜在的商业应用提供了建议。
{"title":"Effect of storage temperature on the quality of brown rice revealed by integrated GC–MS and lipidomics analysis","authors":"Lingyu Qu, Yan Zhao, Yanfei Li, Haoxin Lv","doi":"10.1016/j.foodchem.2024.142107","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142107","url":null,"abstract":"Brown rice is highly nutritious but more susceptible to deterioration without the rice husk's protection. In this study, the mechanism of storage temperature on brown rice quality was investigated based on GC–MS and lipidomics. The results showed that both 15 °C and 20 °C storage retarded the lipids oxidation of brown rice and maintained its texture properties. Moreover, 1-octanol, 1-octen-3-ol, octanal, fitone, 2, 3-dihydrobenzofuran, dodecane, and tridecane were key biomarkers in cooked brown rice flavor. Furthermore, significant correlations between lipid oxidation, texture, and flavor biomarkers were revealed. Notably, the quality of brown rice stored at 15 °C (Fatty acid value = 23.0 mg/100 g) was superior to that at 20 °C (Fatty acid value = 24.3 mg/100 g) due to more effective retardation of glycerophospholipid, glycerolipid, and phospholipid metabolism. This work provided a better understanding of temperature-controlled storage of brown rice and give recommendation for potential commercial applications.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"12 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142665383","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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