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Antifungal and elicitor activities of p-hydroxybenzoic acid for the control of aflatoxigenic Aspergillus flavus in kiwifruit. 对羟基苯甲酸对猕猴桃黄曲霉的抗真菌和诱导子活性。
Pub Date : 2023-11-01 Epub Date: 2023-07-28 DOI: 10.1016/j.foodres.2023.113331
Zi-Yao Huo, Xin-Chi Shi, Yan-Xia Wang, Yong-Hui Jiang, Gui-Yang Zhu, Daniela D Herrera-Balandrano, Su-Yan Wang, Pedro Laborda

Aspergillus flavus not only reduces kiwifruit production but also synthesizes carcinogenic aflatoxins, resulting in a relevant threat to human health. p-Hydroxybenzoic acid (pHBA) is one of the most abundant phenolics in kiwifruit. In this study, pHBA was found to reduce A. flavus mycelial growth by blocking the fungal mitotic exit network (MEN) and cytokinesis and to inhibit the biosynthesis of aflatoxins B1 and B2. The application of pHBA promoted the accumulation of endogenous pHBA and induced oxidative stress in A. flavus-infected kiwifruit, resulting in an increase in H2O2 content and catalase (CAT) and superoxide dismutase (SOD) activities. Preventive and curative treatments with 5 mM pHBA reduced A. flavus advancement by 46.1% and 68.0%, respectively. Collectively, the antifungal and elicitor properties of pHBA were examined for the first time, revealing new insights into the role of pHBA in the defense response of kiwifruit against A. flavus infection.

黄曲霉不仅减少了猕猴桃的产量,还合成了致癌的黄曲霉毒素,对人类健康造成了相关威胁。对羟基苯甲酸(pHBA)是猕猴桃中含量最高的酚类物质之一。在本研究中,发现pHBA通过阻断真菌有丝分裂出口网络(MEN)和胞质分裂来减少黄曲霉菌丝体的生长,并抑制黄曲霉毒素B1和B2的生物合成。pHBA的施用促进了黄曲霉感染猕猴桃内源pHBA的积累,并诱导了氧化应激,导致H2O2含量、过氧化氢酶(CAT)和超氧化物歧化酶(SOD)活性增加。用5mM pHBA进行预防性和治疗性治疗,黄曲霉的进展分别减少了46.1%和68.0%。首次对pHBA的抗真菌和诱导子特性进行了研究,揭示了pHBA在猕猴桃防御黄曲霉感染反应中的作用。
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引用次数: 0
Starch can act differently when combined with alginate or gellan gum to form hydrogels. 当淀粉与藻酸盐或结冷胶结合形成水凝胶时,其作用可能不同。
Pub Date : 2023-11-01 Epub Date: 2023-07-29 DOI: 10.1016/j.foodres.2023.113333
Luiza Moraes Bagnolo, Flávia Souza Almeida, Karen Cristina Guedes Silva, Ana Carla Kawazoe Sato

Microgels were tailored by combining starches from different sources (corn, potato or phosphated) and anionic polysaccharides (gellan gum or alginate) using ionic gelation. Rheological analysis pointed out a lower consistency index for alginate-based solutions compared to the gellan-based ones and, therefore, this favored the formation of smaller droplets during the atomization process (58.74 ± 1.72 µm vs. 101.38 ± 2.71 µm). Additionally, it was noticed that the starch granule size isdirectly related to the diameter of the particle formed, both for gellan and alginate systems. The combination between starches and anionic gums still promoted an increase in the water holding capacity, probably due to the presence of additional hydrophilic groups from starch. According to the mechanical properties, starch acts differently when combined with alginate or gellan gum, considering it strengthened the biopolymeric network for the alginate-based gels increasing the stress at rupture values (except for potato starch), while it decreasedthe hardness and elasticity for gellan-based gels. Microparticles based on gellan and alginate showed high anthocyanin encapsulation efficiency (EE ≥ 80%) in all systems. In these cases, the addition of starch did not contribute to increasing this property, even though starch granules filled the gel pores. The high EE showed that the studied systems allow the encapsulation of anthocyanin and suggest possible encapsulation of other hydrophilic bioactive compounds, considering the best type of starch for each application.

微凝胶是通过使用离子凝胶将来自不同来源(玉米、土豆或磷酸盐)的淀粉和阴离子多糖(结冷胶或藻酸盐)结合来定制的。流变学分析指出,与基于结冷的溶液相比,基于藻酸盐的溶液的稠度指数较低,因此,这有利于在雾化过程中形成较小的液滴(58.74±1.72µm vs.101.38±2.71µm)。此外,还注意到淀粉颗粒的大小与形成的颗粒的直径直接相关,用于结冷体系和藻酸盐体系。淀粉和阴离子胶之间的结合仍然促进了持水能力的增加,这可能是由于淀粉中存在额外的亲水基团。根据力学性能,淀粉与藻酸盐或结冷胶结合时的作用不同,因为它增强了基于藻酸盐的凝胶的生物聚合物网络,增加了断裂值时的应力(土豆淀粉除外),同时降低了基于结冷胶的凝胶的硬度和弹性。基于结冷和海藻酸盐的微粒在所有体系中都表现出较高的花青素包封效率(EE≥80%)。在这些情况下,即使淀粉颗粒填充了凝胶孔,淀粉的添加也无助于提高这种性质。高EE表明,考虑到每种应用的最佳淀粉类型,所研究的系统允许封装花青素,并建议可能封装其他亲水性生物活性化合物。
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引用次数: 1
Suanyu fermentation strains screening, process optimization and the effect of thermal processing methods on its flavor. 酸酸乳发酵菌株筛选、工艺优化及热处理方法对其风味的影响。
Pub Date : 2023-11-01 Epub Date: 2023-07-27 DOI: 10.1016/j.foodres.2023.113296
Qianqian Zhang, Feng Zhao, Tong Shi, Zhiyu Xiong, Ruichang Gao, Li Yuan

Suanyu is a famous traditional fermented aquatic food in south China. However, the quality of Suanyu is unstable due to natural fermentation based on the environment. This work screened suitable microbial fermenters (Enterococcus rivorum and Enterococcus lactis) from traditional fermented fish and optimized a suitable fermentation process. Effects of different fermentation (natural and mixed starters fermentation) and thermal treatments (microwave, frying and roasting) on the flavor of Suanyu were investigated. Compared to the natural fermentation group, the TVB-N content (31.5 mg/100 g) was lower, the total acidity (5.12 g/kg) and flavor compounds content were richer in the mixed starters fermentation group (P < 0.05). But there was no significant difference in histamine content (P > 0.05). The roasting treatment group contained higher contents of free amino acids, organic acids, nucleotides and richer key aroma components. The electronic nose was able to distinguish between the differently treated samples. The sensory evaluation result showed that roasted and fried samples had a more acceptable flavor and color. This work will provide a theoretical reference for the standardized production of Suanyu and the development of pre-cooked products.

酸玉是我国南方著名的传统发酵水产食品。然而,由于基于环境的自然发酵,酸玉的质量不稳定。本工作从传统发酵鱼中筛选出合适的微生物发酵剂(利氏肠球菌和乳酸肠球菌),并优化了合适的发酵工艺。研究了不同发酵(自然发酵和混合发酵)和热处理(微波、油炸和烘烤)对酸菜风味的影响。与天然发酵组相比,混合发酵剂发酵组的TVB-N含量(31.5mg/100g)较低,总酸度(5.12g/kg)和风味化合物含量较丰富(P<0.05),烘烤处理组的游离氨基酸、有机酸、核苷酸含量较高,关键香气组分含量较丰富。电子鼻能够区分不同处理的样本。感官评价结果表明,烘烤和油炸样品具有更可接受的风味和颜色。这项工作将为酸菜的标准化生产和预制产品的开发提供理论参考。
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引用次数: 1
Insights into microbial communities and metabolic profiles in the traditional production of the two representative Hongqu rice wines fermented with Gutian Qu and Wuyi Qu based on single-molecule real-time sequencing. 基于单分子实时测序,深入了解古田曲和武夷曲两款具有代表性的红曲黄酒传统生产中的微生物群落和代谢特征。
Pub Date : 2023-11-01 Epub Date: 2023-09-17 DOI: 10.1016/j.foodres.2023.113488
Guimei Chen, Wenlong Li, Ziyi Yang, Zihua Liang, Shiyun Chen, Yijian Qiu, Xucong Lv, Lianzhong Ai, Li Ni

Hongqu rice wine, a famous traditional fermented alcoholic beverage, is brewed with traditional Hongqu (mainly including Gutian Qu and Wuyi Qu). This study aimed to compare the microbial communities and metabolic profiles in the traditional brewing of Hongqu rice wines fermented with Gutian Qu and Wuyi Qu. Compared with Hongqu rice wine fermented with Wuyi Qu (WY), Hongqu rice wine fermented with Gutian Qu (GT) exhibited higher levels of biogenic amines. The composition of volatile flavor components of Hongqu rice wine brewed by different fermentation starters (Gutian Qu and Wuyi Qu) was obviously different. Among them, ethyl acetate, isobutanol, 3-methylbutan-1-ol, ethyl decanoate, ethyl palmitate, ethyl oleate, nonanoic acid, 4-ethylguaiacol, 5-pentyldihydro-2(3H)-furanone, ethyl acetate, n-decanoic acid etc. were identified as the characteristic aroma-active compounds between GT and WY. Microbiome analysis based on high-throughput sequencing of full-length 16S rDNA/ITS-5.8S rDNA amplicons revealed that Lactococcus, Leuconostoc, Pseudomonas, Serratia, Enterobacter, Weissella, Saccharomyces, Monascus and Candida were the predominant microbial genera during the traditional production of GT, while Lactococcus, Lactobacillus, Leuconostoc, Enterobacter, Kozakia, Weissella, Klebsiella, Cronobacter, Saccharomyces, Millerozyma, Monascus, Talaromyces and Meyerozyma were the predominant microbial genera in the traditional fermentation of WY. Correlation analysis revealed that Lactobacillus showed significant positive correlations with most of the characteristic volatile flavor components and biogenic amines. Furthermore, bioinformatical analysis based on PICRUSt revealed that microbial enzymes related to biogenic amines synthesis were more abundant in GT than those in WY, and the enzymes responsible for the degradation of biogenic amines were less abundant in GT than those in WY. Collectively, this study provides important scientific data for enhancing the flavor quality of Hongqu rice wine, and lays a solid foundation for the healthy and sustainable development of Hongqu rice wine industry.

红曲黄酒是用传统的红曲(主要有古田曲和武夷曲)酿造而成的一种著名的传统发酵酒精饮料。本研究旨在比较用古田曲和武夷曲发酵的红曲黄酒在传统酿造过程中的微生物群落和代谢特征。不同发酵剂(古田曲和武夷曲)酿造的红曲黄酒的挥发性风味成分组成存在明显差异。其中,乙酸乙酯、异丁醇、3-甲基丁-1-醇、癸酸乙酯、棕榈酸乙酯、油酸乙酯、壬酸、4-乙基愈创木酚、5-戊基二氢-2(3H)-呋喃酮、乙酸乙酯、正癸酸等被鉴定为GT与WY之间的特征性香气活性化合物。基于全长16S rDNA/ITS-5.8S rDNA扩增子高通量测序的微生物组分析显示,乳球菌、明串珠菌、假单胞菌、沙雷氏菌、肠杆菌、魏塞拉、酿酒酵母、红曲霉和念珠菌是传统GT生产过程中的主要微生物属,而乳球菌、乳杆菌、明串珠杆菌、肠杆菌,Cronobacter属、Saccharomyces属、Millerozyma属、Monascus属、Talaromyces属和Meyerozyma属是WY传统发酵的主要微生物属。相关分析表明,乳酸杆菌与大多数特征挥发性风味成分和生物胺呈显著正相关。此外,基于PICRUSt的生物信息学分析表明,GT中与生物胺合成相关的微生物酶比WY中更丰富,而GT中负责降解生物胺的酶比WY中更少,为红曲黄酒产业的健康可持续发展奠定了坚实的基础。
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引用次数: 0
Corrigendum to "Comparative metabolomics of flavonoids in twenty vegetables reveal their nutritional diversity and potential health benefits" [Food Res. Int. 164 (2023) 112384]. “二十种蔬菜中黄酮类化合物的比较代谢组学揭示了它们的营养多样性和潜在的健康益处”的勘误表[Food Res.Int.164(2023)112384]。
Pub Date : 2023-11-01 Epub Date: 2023-09-22 DOI: 10.1016/j.foodres.2023.113439
Han Tao, Yao Zhao, Linying Li, Yuqing He, Xueying Zhang, Ying Zhu, Gaojie Hong
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引用次数: 0
Impact of rebaudioside A degradation compounds on flavor perception. 莱鲍迪甙A降解化合物对风味感知的影响。
Pub Date : 2023-11-01 Epub Date: 2023-08-04 DOI: 10.1016/j.foodres.2023.113353
Yifan Liu, Edisson Tello, Devin G Peterson

Rebaudioside A, a sweet-tasting steviol glycoside, is known to degrade in food products during storage and thought to contribute to flavor instability. The impact of rebaudioside A degradation compounds on flavor perception was investigated. Sensory descriptive analysis indicated rebaudioside A degradation compounds, at concentrations below detection thresholds, modified the perception of taste, somatosensorial, and retronasal aroma attributes of a strawberry-flavored model beverage. Gas chromatography/mass spectrometry analysis and orthonasal sensory tetrad tests further indicated the addition of the degradation compounds did not significantly alter the volatile aroma composition or orthonasal perception, respectively. Altogether, subthreshold unimodal and cross-modal integration of multisensory percepts were supported to impact the flavor performance of rebaudioside A.

Rebaudioside A是一种甜味甜菊糖苷,已知在食品储存过程中会降解,并被认为会导致风味不稳定。研究了莱鲍迪甙A降解化合物对风味感知的影响。感官描述分析表明,在浓度低于检测阈值的情况下,莱鲍迪苷A降解化合物改变了草莓味模型饮料的味觉、体感和鼻后香气属性。气相色谱/质谱分析和正鼻感觉四分体测试进一步表明,降解化合物的添加分别没有显著改变挥发性香气成分或正鼻感觉。总之,多感官感知的亚阈值单模态和跨模态整合被支持影响莱鲍迪苷A的风味表现。
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引用次数: 0
Cluster-determinant 36 (CD36) mediates intestinal absorption of dietary astaxanthin and affects its secretion. 簇决定簇36(CD36)介导膳食虾青素的肠道吸收并影响其分泌。
Pub Date : 2023-11-01 Epub Date: 2023-07-27 DOI: 10.1016/j.foodres.2023.113328
Xiaojuan Liu, Junlin Zhang, Zhiqing Chen, Jie Xiao, Aimei Zhou, Yongshui Fu, Yong Cao

The functional activity of dietary astaxanthin is closely related to its absorption, and the absorption of dietary carotenoids mainly mediated by transmembrane transport protein (TTP) has become the mainstream research direction in recent years. However, the main TTP mediating astaxanthin absorption and its potential mechanisms are still unclear. Hence, based on the preliminary screening results, this study aims to elucidate the role of cluster-determinant 36 (CD36) mediating astaxanthin absorption from the perspective of expression levels through in vitro cell model, in situ single-pass intestinal perfusion model and in vivo mice model. The results showed that astaxanthin uptake was significantly increased by 45.13% in CD36 overexpressing cells and decreased by 20.92% in the case of sulfo-N-succinimidyl oleate (SSO) inhibition. A similar trend also appeared in the duodenum and jejunum by in situ model. Moreover, astaxanthin uptake in the small intestine of CD36 knockout mice was significantly reduced by 88.22%. Furthermore, the inhibition or knockout of CD36 suppressed the expression of other transporters (SR-BI and NPC1L1). Interestingly, CD36 was also involved in the downstream secretion pathway, which is manifested by interfering with the expression of related proteins (ERK1/2, MTP, ApoB48, and ApoAI). Therefore, these results indicate the important role of CD36 in astaxanthin transmembrane transport for the first time, providing vital exploration way for the absorption of dietary fat-soluble substances.

膳食虾青素的功能活性与其吸收密切相关,主要由跨膜转运蛋白(TTP)介导的膳食类胡萝卜素的吸收已成为近年来的主流研究方向。然而,TTP介导虾青素吸收的主要机制及其潜在机制尚不清楚。因此,基于初步筛选结果,本研究旨在通过体外细胞模型、原位单程肠道灌注模型和体内小鼠模型,从表达水平的角度阐明簇决定簇36(CD36)介导虾青素吸收的作用。结果表明,在过表达CD36的细胞中,虾青素的摄取显著增加了45.13%,而在磺基-N-琥珀酰亚胺油酸酯(SSO)抑制的情况下,虾青质的摄取减少了20.92%。通过原位模型,十二指肠和空肠也出现了类似的趋势。此外,CD36敲除小鼠小肠中的虾青素摄取量显著降低了88.22%。此外,抑制或敲除CD36抑制了其他转运蛋白(SR-BI和NPC1L1)的表达。有趣的是,CD36也参与下游分泌途径,这表现为干扰相关蛋白(ERK1/2、MTP、ApoB48和ApoAI)的表达。因此,这些结果首次表明CD36在虾青素跨膜转运中的重要作用,为日粮脂溶性物质的吸收提供了重要的探索途径。
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引用次数: 0
Sustainable valorization of pitaya (Hylocereus spp.) peel in a semi-continuous high-pressure hydrothermal process to recover value-added products. 火龙果(Hylocereus spp.)果皮在半连续高压水热过程中的可持续增值,以回收增值产品。
Pub Date : 2023-11-01 Epub Date: 2023-07-28 DOI: 10.1016/j.foodres.2023.113332
Vanessa Cosme Ferreira, William Gustavo Sganzerla, Tiago Linhares Cruz Tabosa Barroso, Luiz Eduardo Nochi Castro, Leda Maria Saragiotto Colpini, Tânia Forster-Carneiro

This study evaluated the use of a semi-continuous high-pressure hydrothermal process for the recovery of value-added products from pitaya peel. The process was carried out at 15 MPa, a water flow rate of 2 mL/min, a solvent-to-feed ratio of 60 g water/g pitaya peel, and temperatures ranging from 40 to 210 °C. The results show that extraction temperatures (between 40 and 80 °C) promoted the recovery of betacyanin (1.52 mg/g), malic acid (25.6 mg/g), and citric acid (25.98 mg/g). The major phenolic compounds obtained were p-coumaric acid (144.63 ± 0.42 µg/g), protocatechuic acid (91.43 ± 0.32 µg/g), and piperonylic acid (74.2 ± 0.31 µg/g). The hydrolysis temperatures (between 150 and 210 °C) could produce sugars (18.09 mg/g). However, the hydrolysis process at temperatures above 180 °C generated Maillard reaction products, which increased the total phenolic compounds and antioxidant activity of the hydrolysates. Finally, the use of semi-continuous high-pressure hydrothermal process can be a sustainable and promising approach for the recovery of value-added compounds from pitaya peel, advocating a circular economy approach in the agri-food industry.

本研究评估了使用半连续高压水热工艺从火龙果皮中回收增值产品的情况。该工艺在15MPa、2 mL/min的水流速、60 g水/g火龙果皮的溶剂与进料比以及40至210°C的温度下进行。结果表明,萃取温度(40~80°C)可促进β花青(1.52 mg/g)、苹果酸(25.6 mg/g)和柠檬酸(25.98 mg/g)的回收。得到的主要酚类化合物为对香豆酸(144.63±0.42µg/g)、原儿茶酸(91.43±0.32µg/g,和哌啶酸(74.2±0.31µg/g)。水解温度(150至210°C)可产生糖(18.09 mg/g)。然而,180°C以上的水解过程产生美拉德反应产物,增加了水解产物的总酚类化合物和抗氧化活性。最后,使用半连续高压水热工艺是从火龙果皮中回收增值化合物的一种可持续且有前景的方法,倡导农业食品行业的循环经济方法。
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引用次数: 0
Pork organs as a potential source of flavour-related substances. 猪肉器官是风味相关物质的潜在来源。
Pub Date : 2023-11-01 Epub Date: 2023-09-12 DOI: 10.1016/j.foodres.2023.113468
Manuel Ignacio López-Martínez, Fidel Toldrá, Leticia Mora

The increase in world population has generated a higher demand for quality proteins, increasing the production in meat industry but also the generation of thousands of tons of by-products, with a negative economic and environmental impact. The valorisation of slaughterhouse by-products by giving by-products a new use as food ingredient is one of the best strategies to add value while reducing environmental damage. Flavour is one of the most influential parameters in the purchasing decision of consumers, and in meat products it is mostly influenced by the content in free amino acids and nucleotides. In this study, the potential of 4 pork organs (liver, kidney, lung, and brain) as a source of flavour-related substances was investigated. Liver proved to be the organ showing the highest content of free and total amino acids related to taste, while kidney was the organ with the highest content of umami nucleotides. The results of the Taste Activity Value indicated that umami, sweet, and bittersweet amino acids are main responsible for the taste of the organs. On the other hand, the synergy between amino acids and nucleotides in relation with umami taste was determined, showing liver and kidney the best values in Equivalent Umami Content. In addition, the antioxidant activity of the organs was determined, and liver and kidney showed the highest antioxidant activity in all assays (p < 0.05). In conclusion, pork organs, especially liver and kidney, may be good candidates to be used as raw materials to produce functional flavouring ingredients.

世界人口的增加对优质蛋白质产生了更高的需求,增加了肉类工业的产量,但也产生了数千吨副产品,对经济和环境产生了负面影响。通过将屠宰场副产品重新用作食品配料来对其进行定价,是在减少环境破坏的同时增加价值的最佳策略之一。风味是消费者购买决策中最具影响力的参数之一,在肉制品中,它主要受游离氨基酸和核苷酸含量的影响。在这项研究中,研究了4个猪肉器官(肝、肾、肺和脑)作为风味相关物质来源的潜力。肝脏被证明是与味觉相关的游离氨基酸和总氨基酸含量最高的器官,而肾脏是鲜味核苷酸含量最高的机构。味觉活性值的结果表明,鲜味、甜味和苦甜味氨基酸是器官味觉的主要原因。另一方面,测定了氨基酸和核苷酸之间与鲜味的协同作用,表明肝脏和肾脏的等效鲜味含量最好。此外,还测定了器官的抗氧化活性,肝和肾在所有测定中显示出最高的抗氧化活性(p
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引用次数: 0
Stability of aspartame in the soft drinks: Identification of the novel phototransformation products and their toxicity evaluation. 阿斯巴甜在软饮料中的稳定性:新型光转化产物的鉴定及其毒性评价。
Pub Date : 2023-11-01 Epub Date: 2023-08-07 DOI: 10.1016/j.foodres.2023.113365
Jakub Trawiński, Robert Skibiński

Photolytic transformation of aspartame - a widely used artificial sweetener - under the simulated sunlight was studied for the first time. The experiments were conducted in pH range of 2.5 - 7.0 and in eight soft drinks available in the market. The highest degradation rate in the tested buffered solutions was observed under the neutral pH conditions. Irradiation of the soft drinks resulted in significantly (up to tenfold) faster degradation of aspartame, regardless of its initial concentration in the beverage. Such considerable acceleration of decomposition, not reported for aspartame so far, was ascribed to influence of the co-occurring ingredients, which can act as the photosensitizers. These findings indicate that some formulations may be particularly unfavorable in the context of aspartame photostability. Qualitative analysis of the studied processes revealed formation of six phototransformation products including three previously not described. In silico estimation of toxicity showed that some of the identified photoproducts, including the novel phenolic derivatives, may be more harmful than the parent compound. Taking into account relatively extensive formation of those products in the soft drinks, such finding may be particularly important from the food safety point of view.

首次研究了广泛使用的人造甜味剂阿斯巴甜在模拟阳光下的光解转化。实验在2.5-7.0的pH范围内进行,并在市场上可买到的八种软饮料中进行。在中性pH条件下观察到测试缓冲溶液中的最高降解率。软饮料的辐照导致阿斯巴甜的降解速度显著加快(高达十倍),无论其在饮料中的初始浓度如何。阿斯巴甜的分解速度如此之快,迄今为止尚未报道,这归因于可作为光敏剂的共存成分的影响。这些发现表明,一些配方在阿斯巴甜光稳定性方面可能特别不利。对研究过程的定性分析显示,形成了六种光转化产物,其中三种以前没有描述。毒性的计算机评估表明,一些已鉴定的光产物,包括新型酚类衍生物,可能比母体化合物更有害。考虑到这些产品在软饮料中相对广泛的形成,从食品安全的角度来看,这一发现可能特别重要。
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引用次数: 0
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