ACS food science & technology最新文献

In this study, the untapped potential of coffee byproducts, specifically carotenoids present in coffee pulp, was explored. Using a Box–Behnken response surface design, microwave-assisted extraction conditions were optimized. The study varied the power, time, and ethanol: ethyl acetate solvent ratio to maximize the extraction yield, carotenoid concentration in the extract, and carotenoid recovery. Under optimized conditions (364 W, 105 s, solvent ratio 20% ethanol: ethyl acetate), an % EY of 6.54 ± 0.48%, CCE of 5.72 ± 0.51 mg β-carotene equiv/g extract, and % CR of 54.52 ± 1.69% were achieved. The optimized extract was freeze-dried and encapsulated through an emulsion with a mean particle size (Dv50) of 1.249 ± 0.210 μm. Subsequently, this extract was incorporated into a gummy formulation, which was analyzed for its textural properties. The addition of the encapsulated carotenoid extract affected the color of the gummy but not the textural properties. The findings of this research represent an alternative that could be attractive for the Colombian coffee agro-industrial sector.

We report the development of MagMet-W (magnetic resonance for metabolomics of wine), a software program that can automatically determine the chemical composition of wine via ¹H nuclear magnetic resonance (NMR) spectroscopy. MagMet-W is an extension of MagMet developed for the automated metabolomic analysis of human serum by ¹H NMR. We identified 70 compounds suitable for inclusion into MagMet-W. We then obtained 1D ¹H NMR reference spectra of the pure compounds at 700 MHz and incorporated these spectra into the MagMet-W compound library. The processing of the wine NMR spectra and profiling of the 70 wine compounds were then optimized based on manual ¹H NMR analysis. MagMet-W can automatically identify 70 wine compounds in most wine samples and can quantify them to 10–15% of the manually determined concentrations, and it can analyze multiple spectra simultaneously, at 10 min per spectrum. The MagMet-W Web server is available at https://www.magmet.ca.

In this work, a rapid lateral flow immunoassay is used to detect opiate alkaloids on poppy seeds. This assay is a qualitative limit (pass/fail) test that can detect morphine and codeine on poppy seeds. Our results demonstrate that the lateral flow immunoassay is highly effective at discriminating poppy seeds with total morphine plus codeine concentrations of ≥40 μg/g from poppy seeds with relatively lower concentrations of these opiate alkaloids. All poppy seed samples were also analyzed via liquid chromatography-tandem mass spectrometry to quantify opiate alkaloid concentrations on poppy seed samples and to evaluate the performance of the rapid lateral flow immunoassay. Rapid, low-cost, and portable detection of opiate alkaloids on poppy seeds may provide both the food industry and regulatory officials with a simple and easy-to-use method for ensuring the safety of poppy seeds intended for human consumption.

Natural antioxidants, specifically phenolic compounds and bioactive peptides obtained through dietary sources, have gained interest for their potential to modulate cellular oxidative stress. In this study, arabinoxylan and proteins from two types of wheat bran were extracted and subjected to enzymatic hydrolysis to obtain xylo-oligosaccharides (XOS) and protein hydrolysates, respectively. Then, antioxidant capacities of XOS and protein hydrolysates were characterized, and their inhibitory effects were evaluated against collagenase, elastase, and hyaluronidase. The results demonstrated that the XOS and protein hydrolysates, obtained after proper extraction and enzymatic hydrolysis, exhibited promising antioxidant capacity and pronounced inhibition of the aforementioned enzymes. The total phenolic contents of XOS extracted from hard and soft wheat bran were determined to be 39.63 and 32.06 mg GAE/g, respectively. The XOS derived from hard wheat bran showed the highest hyaluronidase inhibition activity, reaching 49.9% at 0.5 mg/mL concentration among samples. The wheat bran extracts possess great potential to be used in the production of functional ingredients aimed at antioxidant and cosmetic application purposes.

With global demand for coffee on the rise, coffee cultivation faces multiple challenges, e.g. ensuring supply and reducing their environmental impact. To address these, alternatives to traditional coffee (TC) are proposed such as coffee substitutes and cell-cultured coffees (CC). To assess similarities and differences between traditional and alternative coffees, a three-step analysis is introduced, encompassing precursor analysis in unroasted, aroma in roasted, and sensory in brew. Unroasted CC has higher monosaccharide, lower amino acids and lipids content, and different organic acid profile. Chlorogenic acids, caffeine and trigonelline, were low to absent. Roasted CC revealed lower aroma compound intensity in S- and N-containing compounds, Strecker aldehydes and guaiacols. Nevertheless, furfurals, higher homologous aldehydes, and hydrocarbons were abundant. This provides a protocol for mapping out the performance of alternatives to TC and guiding their optimization.

The impact of water during processing on the sensory properties and aroma-active aldehyde composition of roasted peanut oils was investigated. Peanut kernels with varying initial water contents undergo a roasting and pressing process to produce roasted peanut oil. Almost all volatile compounds decreased in content with an increasing water content, except for benzeneacetaldehyde (BA), hexanal, (E,E)-2,4-decadienal, and (E)-2-octenal. Additionally, with the increasing water content, the intensity of the sweet, steamed, and raw-peanut flavor attributes of the peanut oil was enhanced. The BA content increased by a factor of 7.26, as the water content increased from 4.20 to 52.55% in peanut kernels. Furthermore, the mechanism of BA formation induced by water in the phenylalanine and glucose system was experimentally confirmed using a H₂O isotope model experiment. The results indicated that H₂O donated one oxygen atom to the aldehyde group of BA. Ultimately, water can significantly alter the release of flavor compounds, thereby influencing the overall flavor and sensory properties of the oil.