Food chemistry advances最新文献

The current study aimed to evaluate the effect of dielectric barrier discharge cold atmospheric plasma (DBD-CAP) on mozzarella cheese during 9 days of storage at 4 °C. The effect of DBD-CAP at 75 kV at three different treatment times (1, 3, and 5 min) on enterohemorrhagic Escherichia coli (EHEC), microbiological, physical, rheological, and sensory characteristics was analyzed. Moreover, DBD-CAP effects on composition, physicochemical, texture, rheology, meltability, oiling-off, sensory, and shelf life were evaluated. Our results showed that DBD-CAP at 3 and 5 min treatment time removed EHEC while reducing the total microbiota, Pseudomonas, Enterobacteriaceae, mesophilic bacteria, and yeasts. Moreover, DBD-CAP maintained the treated mozzarella samples' moisture, fat content, pH, and protein content. However, 3 min mozzarella treatment maintained color, odor, and taste quality compared to the control due to reduced yeast growth. Shelf life evaluation revealed that 3 min DBD-CAP treatment extended the shelf life of mozzarella cheese by at least two days; therefore, DBD-CAP can be effectively used to extend the shelf life of mozzarella without apparent side effects.

The aim of this study is to develop a modified QuEChERS method to analyze the thiamethoxam (TMX) and its metabolite clothianidin (CLO) in Okra. Using the developed analytical method the residue level of the neonicotinoid pesticides thiamethoxam (TMX) and its metabolite clothianidin (CLO) was determined in okra. The extraction was carried out using acetate buffer (1.5 g sodium acetate and 3.0 g anhydrous magnesium sulfate) in acetonitrile, and then the extract was cleaned up with optimized dispersive solid phase extraction (d-SPE) sorbents. The method linearity in a wide range (0.001–1.0 mg/L) with (R²≥0.9996), selectivity, accuracy (recoveries in the range of 86.9–97.8 %), precision (relative standard deviation (RSD) ≤ 5.8 %), limit of detection (LOD) and limit of quantification (LOQ) were 0.0007 and 0.002 mg/kg, respectively, and matrix suppression effect (ME) was observed -19.86 and -7.76 % for TMX and CLO, respectively. A total of 100 samples were collected from different market places in Dhaka, Bangladesh. The developed method coupled with LC-MS/MS was applied to determine the residue amount in the collected samples. In 43 % of the samples, TMX residues were found in the range of 0.0051- 0.214 mg/Kg. The maximum residue limit (MRL) of TMX and CLO in okra is 0.010 mg/kg; in 30 % of collected samples, TMX residue exceeds the MRL levels. The residue data were applied to estimate the human health risk.

The increasing societal concern regarding the safety of alcoholic beverages necessitates the implementation of effective and safe intervention measures to enhance their safety. This study aims to repurpose the substantial spent grains generated during Baijiu production, which have a significant environmental impact, into sustainable activated carbon (as an adsorbent) by pyrophosphoric acid to alleviate these concerns directly. Precise optimization strategies were employed for simulated and authentic Baijiu samples to determine ideal conditions for carbon synthesis suitable for different alcoholic beverages (with fewer flavor compounds and rich in flavor compounds). Characterization via FT-IR and SEM confirmed the porous structure of the activated carbon. The adsorption experiments indicate that calcination temperature significantly influences adsorption efficiency, favoring selective adsorption of higher alcohols, acetaldehyde, and methanol, while simultaneously reducing acid adsorption. Compared to commercial activated carbon, spent grain carbon exhibited superior acid retention effects. Through sensory evaluation to determine application parameters, activated carbon can reduce acetaldehyde and higher alcohols in Baijiu by 9.67 % and 14.94 %, respectively, without compromising aroma. Thus, this research not only provides a novel recycling strategy for the significant waste generated in Baijiu production but also offers a green and sustainable assurance measure for the quality and safety of alcoholic beverages.

Response Surface Methodology (RSM) and Artificial Neural Network (ANN) were employed to optimize saponin extraction from North Atlantic Sea cucumber (Cucumaria frondosa). Ultrasonication-assisted ethanol-based extractions were used in a second-order polynomial and 3ⁿ full factorial RSM interconnected with neural design ANN model. A 3-10-2 neural network architecture was constructed to predict the relationship between the independent variables and bioactive compounds adequately. The extracts with the highest frondoside A yield were characterized for different triterpene glycosides (saponins) by high-resolution mass spectrometry (HRMS). A total of ten saponins were detected and tentatively identified including fallaxoside, frondoside, cucumarioside, cercodemasoide, colochiroside, and lefevreioside, with two unknown saponins. Six of the saponins were detected in C. frondosa extracts for the first time. The extract of body walls have a higher concentration of frondoside A (0.73 mg/g DW) than internal organs and tentacles (flowers or aquapharyngeal bulb). The optimized extracts exhibit a significantly higher concentration of polyphenols and saponins when compared with extracts prepared from conventional methods. The ANN model demonstrated a low p and high f values to indicate a perfect good fit for RSM model. The advanced knowledge of saponins of C. frondosa can contribute to the development of novel functional foods and ingredients from C. frondosa and their processing byproducts.

The distinct fishy odors found in fish products are mainly linked to the surrounding environment (eg, algae, water, and feed). These odor compounds can be intensified during processing and storage as a result of lipid autoxidation, enzymatic reactions, degradation of TMAO, and Strecker degradation. For this purpose, the area of nanoapplication methods is attracting attention because of their potential to play a crucial role in maintaining the quality and odor properties of fish, allowing the inhibition of the formation of unpleasant volatile compounds through the oxidation of aroma precursors, such as fatty acids. The nanofibers and NPs the allow carrying fragrances and flavors, resulting in improved performance of the EOs or masking unpleasant volatile compounds that are generated through lipid oxidation. Furthermore, nanovesicles containing aroma and flavor compounds from EOs and microalgae can extend the chemical decomposition with nanocoating methods. The combination of nanomaterials could be one of the promising ways to mask bitter taste and off-odor and delay spoilage in fish products as future trends. In this systematic review, the applications of nanotechnology in recent papers published over the last 10 years related to chemical quality and odor were discussed.

In recent years, functional foods have gained attention for their potential health benefits beyond basic nutrition, serving as rich sources of proteins, carbohydrates, vitamins, and dietary fiber. Enriched with bioactive compounds such as polyphenols, tannins, flavonoids, and alkaloids, these foods have shown promise in inhibiting cell signaling pathways related to proliferation, communication, and apoptosis. Key components in functional foods offer health benefits. Omega-3 fatty acids scavenge free radicals, reducing the risk of chronic diseases like heart disease and cancer. Antioxidants in foods such as sesame seed oil promote cardiovascular health and have anti-inflammatory effects. Curcumin inhibits cancer by suppressing inflammatory cytokines. Understanding their mechanisms of action is crucial for realizing therapeutic benefits. However, identifying suitable bioactive substances and comprehending their role in disease prevention are challenging. As we enter the functional food era, this review aims to present the current state of functional foods and nutraceuticals, exploring their applications for human wellness. Recognizing nutrition's individualized nature of nutrition is a central theme, emphasizing the importance of tailored dietary recommendations based on diverse responses to these functional elements, ensuring that personalized approaches are aligned with individual health goals.

In the present study, the soy protein and whey protein isolates were hydrolysed using food-grade endoenzymes (papain and pancreatin) for different time periods (10, 30, 60, 90, and 120 min) at 35 °C. Several functional properties were examined at various times of hydrolysis. Papain hydrolysed both the isolates better than pancreatin throughout the hydrolysis period. The degree of hydrolysis of papain hydrolysed soy protein isolate was 1.12 after 120 min of hydrolysis. During the hydrolysis, the particle size of the isolates was decreased initially followed by slight increase. The particle size of whey protein isolate was higher than the soy protein isolate. Zeta potential was decreased during hydrolysis for both isolates. The particle size and zeta potential were inversely proportional to the degree of hydrolysis. SDS-PAGE has shown that, soy protein isolate had a greater number of peptide bands after hydrolysis than whey protein isolate. Emulsifying activity increased with hydrolysis time. Emulsion stability increased after enzyme addition and decreased with time. From this study it was evident that, enzymatic hydrolysis of defatted soy protein isolate enhances its functional properties. Hence, this hydrolysed soy protein isolate can be used as a cost-effective alternative to whey protein isolate, for vegans and patients.

Spices are ingredients used to flavour, season and preserve foods besides their medicinal properties and health benefits. The flavour profiles, antioxidant activity, particle size distribution and functional properties of six underutilized ethnic spice's seed powder were determined by standard methods. GC–MS analysis revealed significantly higher (p < 0.05) concentrations of flavour compounds which were coumarin (Irugege), arachidonic acid (Gbafilo), linoleic acid (Njangsa), oleic acid (Omilo), 9-tetradecenal (Ataiko), and tocopherol and squalene (Country onoins). Tocopherol was significantly (p < 0.05) higher in Njangsa, Omilo and Country onion, whereas linoleic acid was higher in Irugege, Njangsa and Country onions. Further, the results revealed that total phenolic content was higher in Ataiko (17.42 mg GAE/100 g) and total flavonoids content was higher in Gbafilo (80.46 mg QE/100 g). DPPH percentage ranged from 39.27 (Njangsa) to 52.07 % (Country onions), FRAP was 28.69 (Omilo) to 42.02 Mmol Fe (11)/100 g (Ataiko). The spice's particle sizes were equivalent of 0.25 to 0.5 mm sieve mesh. Water and oil absorption capacities ranged from 0.9 (Njangsa) to 2.2 % (Irugege) and 1.1 (Njangsa) to 1.46 % (Omilo). Bulk density of spices varied between 0.37 to 0.61 g/cm³ (loose bulk density) and 0.55 to 0.96 g/cm³ (tapped bulk density). These spices represent natural sources of potent flavour and antioxidant compounds for nutrition and health benefits. The study further highlighted that the spices can play functional role in food systems and for industrial exploitation.

The physiological changes that occur during the growth and development of Mini Jack pumpkins fruits can lead to post-harvest losses, and shorten their shelf life. Thus, this work aimed to characterize the growth and development of the pumpkin cv Mini Jack. For this, fruits were harvested at 0, 5, 10, 15 and 20 days after anthesis (DAA) and evaluated for respiratory rate, height, diameter, weight, skin color, firmness, skin and pulp thickness, concavity fruit, pH, acidity, total soluble solids, carotene in the skin and pulp, reducing sugars, non-reducing sugars, and total sugars. During the growth and development of the fruits, there was an increase in the levels of total sugars, total soluble solids, and changes in carotene levels up to 10 DAA. The levels of total carotenoids increased significantly throughout the development of the fruits reaching the highest values at 20 DAA. It was possible to verify that the respiratory rate of the fruits was high at the beginning of development presenting reduction and stabilization at 10 DAA. The weight, height and concavity of the fruits increased up to 10 DAA. Thus, the ideal point for harvesting the fruits of the Mini Jack pumpkin occurred between 10 and 15 DAA.