Characterization of scallop midgut gland certified reference material for quantification of diarrhetic shellfish toxins
Publication date: Available online 14 June 2019Source: Food ChemistryAuthor(s): Takashi Yarita, Shinsuke Inagaki, Ayano Miyamoto, Taichi Yamazaki, Migaku Kawaguchi, Hajime Uchida, Akiko Takatsu, Toshiyuki SuzukiAbstractA scallop midgut gland certified reference material, NMIJ CRM 7520-a, was developed for validation and quality assurance during the inspection of shellfish for diarrhetic shellfish toxins. The candidate material was prepared by using naturally-toxic and nontoxic boiled midgut glands spiked with okadaic acid (OA). The homogeneity and stability of the material were found to be appropriate. For the characteriza...
Source: Food Chemistry - June 15, 2019 Category: Food Science Source Type: research

Determination of Active Vitamin B12 (Cobalamin) in Dietary Supplements and Ingredients by Reversed-phase Liquid Chromatography: Single-laboratory Validation
Publication date: Available online 14 June 2019Source: Food ChemistryAuthor(s): Xiao Qiu, Haoshu Zhang, Yuhao Yin, Hillel Brandes, Teresa Marsala, Katherine Stenerson, Hugh CramerAbstractVitamin B12 dietary supplement can be critical to the alleviation strategies against micronutrient malnutrition and food insecurity. An HPLC-DAD method has been developed and validated, per AOAC SMPR 2016.017(Standard Method Performance Requirements), for the quantitation of four bioactive forms of vitamin B12 (adenosylcobalamin, cyanocobalamin, hydroxocobalamin, methylcobalamin) from dietary ingredients and supplements. The method achieve...
Source: Food Chemistry - June 15, 2019 Category: Food Science Source Type: research

Label-free proteomics reveals the mechanism of bitterness and adhesiveness in Jinhua ham
Publication date: Available online 14 June 2019Source: Food ChemistryAuthor(s): Chang-Yu Zhou, Chong Wang, Chang-Bo Tang, Chen Dai, Yun Bai, Xiao-Bo Yu, Chun-Bao Li, Xing-Lian Xu, Guang-Hong Zhou, Jin-Xuan CaoAbstractTo obtain better understanding of the formation mechanisms of bitterness and adhesiveness, protease activities, proteolysis index and protein degradation were investigated among raw, normal and defective hams. Normal and defective hams both showed a decrease in cathepsin B and B+L activities compared with raw ham, while higher residual activities were observed in defective ham. Approximate 1.2-fold values of p...
Source: Food Chemistry - June 15, 2019 Category: Food Science Source Type: research

Integrated proteomic and metabolomic analysis suggests high rates of glycolysis are likely required to support high carotenoid accumulation in banana pulp
Publication date: Available online 15 June 2019Source: Food ChemistryAuthor(s): Zhou Heng, Ou Sheng, Wenjie Huang, Sheng Zhang, Alisdair R. Fernie, Ievgen Motorykin, Qian Kong, Ganjun Yi, Shijuan YanAbstractTo gain a better understanding concerning factors underlying carotenoid metabolism in banana pulp we investigated the carotenoid profile, metabolome, proteome and relative expression levels of carotegenesis-associated genes of fruit pulp in the two banana varieties ON and GN, with ON being characterized of high carotenoid accumulation. Results showed that high carotenoid content in banana pulp was well correlated with t...
Source: Food Chemistry - June 15, 2019 Category: Food Science Source Type: research

Effect of microwave irradiation-retrogradation treatment on the digestive and physicochemical properties of starches with different crystallinity
Publication date: Available online 15 June 2019Source: Food ChemistryAuthor(s): Meng Wang, Muqi Sun, Yanyan Zhang, Yi Chen, Yanwen Wu, Jie OuyangAbstractThe effect of microwave irradiation-retrogradation (MIR) treatment on the physicochemical properties and in vitro digestibility of corn starch (A-type crystallinity), potato starch (B-type) and chestnut starch (C-type) were evaluated. After MIR treatment, the amount of resistant starch (RS) increased and rapid digestible starch (RDS) decreased along with the retrogradation time in all three starches. The degree of retrogradation (DR) of starch was significantly positive co...
Source: Food Chemistry - June 15, 2019 Category: Food Science Source Type: research

The effects and mechanism of using ultrasonic dishwasher to remove five pesticides from rape and grape
In this study, the ultrasonic dishwasher was used to remove five pesticides known to be frequently used on rape and grape. As compared with normal water washing, washing with the ultrasonic dishwasher was demonstrated to be more effective for pesticides removal, achieving removal rates between 14.7% and 59.8% on rape, and between 72.1% and 100% on grape. However, there were significant differences in order of the removal rate of five pesticides on rape and grape. From the adsorption experiments and analysis via Freundlich equation, the adsorption index (n, 0.551-1.056 on rape and 0.362-1.478 on grape) and adsorption coeffi...
Source: Food Chemistry - June 14, 2019 Category: Food Science Source Type: research

Characterization of the oral breakdown, sensory properties, and volatile release during mastication of white bread
Publication date: Available online 12 June 2019Source: Food ChemistryAuthor(s): Dandan Pu, Huiying Zhang, Yuyu Zhang, Baoguo Sun, Fazheng Ren, Haitao Chen, Junfei XieAbstractThe oral breakdown, sensory properties, and volatile release during mastication of white bread were investigated. The results of correlation analysis for white breads’ physical properties and their oral physiological parameters during chewing have elucidated that breads’ physical properties determined the oral processing behavior. During chewing of white breads, 15 dominant ions with regularly changing patterns were monitored by proton tran...
Source: Food Chemistry - June 14, 2019 Category: Food Science Source Type: research

Carbon nanotubes molybdenum disulfide 3D nanocomposite as novel nanoscaffolds to immobilize Lens culinaris β-galactosidase (Lsbgal): Robust stability, reusability, and effective bioconversion of lactose in whey
Publication date: Available online 12 June 2019Source: Food ChemistryAuthor(s): Anjali Yadav, Sumit Kumar Pandey, Dinesh Chand Agrawal, Himanshu Mishra, Anchal Srivastava, Arvind M. KayasthaAbstractMultiwalled carbon nanotubes molybdenum disulfide 3D nanocomposite (MWCNT-MoS2 NC) was successfully synthesized via eco-friendly hydrothermal method. The microstructural characterization of synthesized nanocomposite was carried out using different spectroscopic and microscopic techniques. Nanocomposite was activated using glutaraldehyde chemistry and used as a platform to immobilize Lens culinaris β-galactosidase (Lsbgal) w...
Source: Food Chemistry - June 14, 2019 Category: Food Science Source Type: research

Manufacturing the ultimate green banana flour: Impact of drying and extrusion on phenolic profile and starch bioaccessibility
Publication date: Available online 12 June 2019Source: Food ChemistryAuthor(s): Joana Pico, Kang Xu, Mengmeng Guo, Zulfiqar Mohamedshah, Mario G. Ferruzzi, Mario M. MartinezAbstractUse of banana flours as functional ingredients is growing due to their nutritional benefits derived from phenolics and dietary fiber. However, the effect oven-drying, freeze-drying and extrusion on the phenolic compounds or starch digestibility is not understood. In this work, phenolic acids (gallic acid, caffeic acid), flavan-3-ols (epicatechin, catechin) and flavonols (quercetin-3-O-glucoside and myricetin) were quantified in banana flour proc...
Source: Food Chemistry - June 14, 2019 Category: Food Science Source Type: research

Lipases in wheat flour bread making: importance of an appropriate balance between wheat endogenous lipids and their enzymatically released hydrolysis products
Publication date: Available online 12 June 2019Source: Food ChemistryAuthor(s): Sara Melis, Walter R. Meza Morales, Jan A. DelcourAbstractLipids are only minor wheat flour constituents but play major roles in bread making (BM). Here, the importance of a well-balanced lipid population in BM was studied by applying a lipase from Fusarium oxysporum in the process. Monogalactosyldiacylglycerols and N-acyl phosphatidylethanolamines were the most accessible lipase substrates. Hydrolysis thereof into their corresponding lysolipids was largely if not entirely responsible for loaf volume increases upon lipase application. Degradati...
Source: Food Chemistry - June 14, 2019 Category: Food Science Source Type: research

Quantitative proteomics analysis reveals proteins and pathways associated with anthocyanin accumulation in barley
Publication date: Available online 12 June 2019Source: Food ChemistryAuthor(s): Guoqiang Zhang, Wenhua Xue, Jie Dai, Qijun Xu, Yulin Wang, Hongjun Yuan, Kun Yang, Yiman Qi, Xingquan Zeng, Tashi NyimaAbstractThe aim of the present study was to explore the underlying mechanisms involved in anthocyanin biosynthesis in purple, blue, and white barley using quantitative proteomics analysis. We identified the differences in protein expression and related functions involved in anthocyanin biosynthesis in purple, blue, and white barley (named H, M, and L groups, respectively, based on their anthocyanin content) using TMT-liquid chr...
Source: Food Chemistry - June 14, 2019 Category: Food Science Source Type: research

A novel fluorimetric assay for visualization and quantification of protein carbonyls in muscle foods
Publication date: Available online 13 June 2019Source: Food ChemistryAuthor(s): Janna Cropotova, Turid RustadAbstractMuscle foods, particularly fish products are highly exposed to oxidative stress during processing and storage, resulting in oxidative modification of proteins. Protein carbonyls content has been used as one of the measures of oxidative stress. Generally, the resulting carbonylated proteins (CPs) have so far been labeled with 2,4-dinitrophenyl (DNP) hydrazine and detected with anti-DNP antibody. However, the applicability of this method to food samples is limited by its high price, time-consuming procedure an...
Source: Food Chemistry - June 14, 2019 Category: Food Science Source Type: research

Effects of polyphenols on volatile profile and acrylamide formation in a model wheat bread system
Publication date: Available online 13 June 2019Source: Food ChemistryAuthor(s): Sylwia Mildner-Szkudlarz, Maria Różańska, Paulina Piechowska, Agnieszka Waśkiewicz, Renata Zawirska-WojtasiakAbstractThe formation of toxic and potentially carcinogenic acrylamide, alongside volatile aroma compounds, was studied after polyphenols ((+)-catechin, quercetin, gallic, ferulic, caffeic acids) were added to model bread. The addition of as little as 0.1% polyphenols to bread significantly reduced acrylamide (16.2–95.2%). In the case of quercetin, a promoting effect was observed (+9.8%) when its concentration increased. ...
Source: Food Chemistry - June 14, 2019 Category: Food Science Source Type: research

The Nature of β-Cyclodextrin Inhibition of Potato Polyphenol Oxidase-Catalyzed Reactions
This study focuses on the effect of β-cyclodextrins (βCyD) on PPO-catalyzed reactions. Potato enzyme extracts and semi-purified potato PPO served as enzyme sources. Substrates included phenolics endogenous to potatoes. Reaction time-courses were followed spectrophotometrically; rates were compared by analysis of variance. Extents of βCyD inhibition of PPO-catalyzed reactions are shown to be substrate specific and can be quantitatively accounted for based on degrees of βCyD substrate sequestration. There was no evidence for direct irreversible βCyD inactivation of potato PPO. An apparent “dire...
Source: Food Chemistry - June 14, 2019 Category: Food Science Source Type: research

How microwave treatment of gluten affects its toxicity for celiac patients? A study on the effect of microwaves on the structure, conformation, functionality and immunogenicity of gluten
Publication date: Available online 11 June 2019Source: Food ChemistryAuthor(s): Hamida Mahroug, Miguel Ribeiro, Larbi Rhazi, Leila Bentallah, Mohammed Nasreddine Zidoune, Fernando M. Nunes, Gilberto IgrejasAbstractThe microwave heating of wheat kernels, flour, and gluten, has attracted attention lately because it has been claimed to abolish gluten toxicity for celiac patients. Nevertheless, contradictory results have been reported regarding the effect on gluten celiac-immunotoxicity. In order to better understand the effect of the microwave treatment on gluten structure, conformation, functionality and celiac-immunotoxicit...
Source: Food Chemistry - June 12, 2019 Category: Food Science Source Type: research

Influence of functional ingredients on starch gelatinization in sponge cake batter
Publication date: Available online 11 June 2019Source: Food ChemistryAuthor(s): Zhivka Goranova, Maria Marudova, Marianna BaevaAbstractThe present study evaluated the thermal properties of sponge cake batters with different functional ingredients, and the effects of their adding on starch gelatinization. Samples of sponge cake batter: with wheat flour (control batter), with a reduced quantity of wheat flour and addition of functional ingredients (sponge cake batter with 50% einkorn wholemeal flour, sponge cake batter with 20% Jerusalem artichoke powder, sponge cake batter with 35% cocoa husk powder) were investigated. Usin...
Source: Food Chemistry - June 12, 2019 Category: Food Science Source Type: research

Extraction of red beet extract with β-cyclodextrin-enhanced ultrasound assisted extraction: A strategy for enhancing the extraction efficacy of bioactive compounds and their stability in food models
In conclusion, β-CD-enhanced ultrasound assisted extraction is a suitable approach to extracting and stabilizing the red beet compounds for application in food, nutraceutical, and medical fields. (Source: Food Chemistry)
Source: Food Chemistry - June 12, 2019 Category: Food Science Source Type: research

Chemical features and bioactivity of grain flours colonized by macrofungi as a strategy for nutritional enrichment
In conclusion, grains colonized by macrofungi mycelia through SSC can enrich the nutritional value and the biological activity of the flours, which presents a potential for functional foods. (Source: Food Chemistry)
Source: Food Chemistry - June 12, 2019 Category: Food Science Source Type: research

Insight into the characterization and digestion of lotus seed starch-tea polyphenol complexes prepared under high hydrostatic pressure
In this study, the effects of green tea polyphenols on the properties and digestion of lotus seed starch under high hydrostatic pressure were investigated. The particle size, swelling power, solubility, crystallization, morphology and thermal properties of lotus seed starch were affected by green tea polyphenols. These may be due to the formation of non-inclusive complexes between lotus seed starch and green tea polyphenols. The morphology and green tea polyphenols distribution of the complexes were determined by scanning electron microscopy and confocal laser scanning microscopy. In addition, slow digestion properties of ...
Source: Food Chemistry - June 12, 2019 Category: Food Science Source Type: research

Nanomolar level sensing of glucose in food samples using glucose oxidase confined mwcnt- inulin- tio2 bio-nanocomposite
Publication date: Available online 11 June 2019Source: Food ChemistryAuthor(s): G. Jayanthi Kalaivani, S.K. SujaAbstractDevelopment of an effective sensor for sensing glucose in commercially available “sugar free” food products is important as people are becoming diabetic health conscious. Although multi-walled carbon nanotubes (MWCNTs) possess interesting electrical properties, their hydrophobic nature limits their applications. Their hydrophilicity can be improved through modification. In the present study, Inulin, that was isolated from Allium sativum L. using hot water diffusion and incorporated with titani...
Source: Food Chemistry - June 12, 2019 Category: Food Science Source Type: research

Effect of chemical composition, granule structure and crystalline form of pigmented rice starches on their functional characteristics
Publication date: Available online 11 June 2019Source: Food ChemistryAuthor(s): Farhan Mohiuddin Bhat, Charanjit Singh RiarAbstractThe present research was carried out to analyze the effect of chemical composition, granule morphology and crystalline structure of pigmented rice starches on their functional characteristics. The starches of these rice cultivars were observed to possess novel characteristic as compared to hybrids or non-pigmented cultivars in terms of physicochemical, pasting and thermal characteristics. The diameter of the analyzed starch particles depicted a considerable range varying from 5.139μm to 8.45...
Source: Food Chemistry - June 12, 2019 Category: Food Science Source Type: research

Profiling free fatty acids in edible oils via magnetic dispersive extraction and comprehensive two-dimensional gas chromatography-mass spectrometry
Publication date: Available online 11 June 2019Source: Food ChemistryAuthor(s): Gangtian Zhu, Fei Liu, Peiyang Li, Sheng He, Shukui Zhu, Qiang Gao, Yuqi FengAbstractThe analysis of free fatty acids (FFAs) in edible oils can provide important information for quality control and oil authentication. Herein, we report the comprehensive profiling of FFAs in edible oils via magnetic dispersive extraction combined with comprehensive two-dimensional gas chromatography-mass spectrometry (GC×GC-MS). A magnetic extractant was designed for dispersive extraction of FFAs. The extraction conditions were carefully optimized. To asse...
Source: Food Chemistry - June 12, 2019 Category: Food Science Source Type: research

Modification of wheat bran insoluble dietary fiber with carboxymethylation, complex enzymatic hydrolysis and ultrafine comminution
Publication date: Available online 11 June 2019Source: Food ChemistryAuthor(s): Meng-Yun Zhang, Ai-Mei Liao, Kiran Thakur, Ji-Hong Huang, Jian-Guo Zhang, Zhao-Jun WeiAbstractTo improve the industrial application of wheat bran insoluble dietary fiber (W-IDF), three modification methods (carboxymethylation, complex enzymatic hydrolysis, and ultrafine comminution) were compared on the basis of structural, physicochemical, functional, and antioxidant properties of W-IDF. FT-IR, DSC and SEM analysis showed that modifications contributed to alteration in morphology and arrangement of chemical bonds in W-IDF. Carboxymethylation e...
Source: Food Chemistry - June 12, 2019 Category: Food Science Source Type: research

Rheological and microstructural characteristics of low molecular weight glutenin subunits of commercial wheats
Publication date: Available online 11 June 2019Source: Food ChemistryAuthor(s): Priya Dangi, Nisha Chaudhary, B.S. KhatkarAbstractA study was conducted on the effects occurred in rheological properties of base flour dough by the addition of gluten, glutenin and purified low molecular weight glutenin subunits (LMW-GS) using a 4 g sample Microdoughlab (MDL). Incorporation of these elements brought about a significant increase in the dough strength in the order of LMW-GS
Source: Food Chemistry - June 12, 2019 Category: Food Science Source Type: research

In-depth study of the changes in properties and molecular structure of cassava starch during resistant dextrin preparation
Publication date: Available online 11 June 2019Source: Food ChemistryAuthor(s): Kamonrat Trithavisup, Kuakarun Krusong, Kanitha TananuwongAbstractPhysical, chemical and thermal properties, as well as molecular structure of cassava-based resistant dextrins prepared under different dextrinization conditions (0.04-0.10% HCl, 100-120°C, 60-180 min) were determined. Increasing acid concentration, temperature and heating time resulted in the products with darker color, higher solubility, reducing sugar content, total dietary fiber and proportion of high molecular weight fiber fraction. An endothermic peak at 45-70°C, hav...
Source: Food Chemistry - June 12, 2019 Category: Food Science Source Type: research

Optimization model for ultrasonic-assisted and scale-up extraction of Anthocyanins from Pyrus communis ‘Starkrimson’ fruit peel
Publication date: Available online 11 June 2019Source: Food ChemistryAuthor(s): Tarun Belwal, Hao Huang, Li Li, Zhenhua Duan, Xuebing Zhang, Halah Aalim, Luo ZishengAbstractUltrasonic effect on extraction of cyanidin-3-galactoside (Cy3-gal) from pear fruit peel was investigated and compared with conventional extraction (CE) method. Different process factors were tested to determine the optimum conditions for ultrasonic-assisted extraction (UAE). Results revealed that under optimized UAE conditions (ultrasonic power=162 W, temperature=71°C, trifluoroacetic acid=3%, ethanol=57%, ultrasonication time=11 min, and sample to...
Source: Food Chemistry - June 12, 2019 Category: Food Science Source Type: research

Retrogradation behavior of debranched starch with different degrees of polymerization
Publication date: Available online 12 June 2019Source: Food ChemistryAuthor(s): Ranran Chang, Man Li, Yanfei Wang, Haihua Chen, Junxia Xiao, Liu Xiong, Lizhong Qiu, Xiliang Bian, Chunrui Sun, Qingjie SunAbstractRetrogradation is inevitable during the storage of starchy products. Retrogradation behavior of starches (e.g., amylopectin and amylose) has been widely investigated. We firstly studied the retrogradation behavior of short linear glucan debranched from amylopectin with different degrees of polymerization (DP). With increasing DP, the retrogradation enthalpy change (ΔH) of debranched starch (DBS) increased. At ...
Source: Food Chemistry - June 12, 2019 Category: Food Science Source Type: research

A thermostable GH8 endoglucanase of Enterobacter sp. R1 is suitable for β-glucan deconstruction
Publication date: Available online 12 June 2019Source: Food ChemistryAuthor(s): Ornella M Ontañon, Silvina Ghio, Rubén Marrero Díaz de Villegas, Mercedes M Garrido, Paola M Talia, Csaba Fehér, Eleonora CamposAbstractGlycoside hydrolase family 8 (GH8) includes endoglucanases, lichenases, chitosanases and xylanases, which are essential for polysaccharides breakdown. In this work, we studied a thermally stable GH8 from the cellulose synthase complex of Enterobacter sp. R1, for deconstruction of β-glucans. The biochemical characterization of the recombinant GH8ErCel showed high specificity towa...
Source: Food Chemistry - June 12, 2019 Category: Food Science Source Type: research

Physicochemical properties of starch in relation to rheological properties of wheat dough (Triticum aestivum L.)
In this study, the micro-structure and physiochemical properties of starch from six wheat varieties (lines) with different dough properties were investigated, and the rheological properties of wheat dough were determined. Six varieties with significant different starch properties perform various dough behaviors, among which Xinmai 26 with preeminent dough quality has the highest amylose content, B-type starch granule content, short-range ordered degree and starch swelling power but lowest relative crystallinity and gelatinization enthalpy of starch. The findings indicate that starch physicochemical properties also influenc...
Source: Food Chemistry - June 12, 2019 Category: Food Science Source Type: research

Calendar
Publication date: 30 October 2019Source: Food Chemistry, Volume 296Author(s): (Source: Food Chemistry)
Source: Food Chemistry - June 12, 2019 Category: Food Science Source Type: research

Editorial Board
Publication date: 30 October 2019Source: Food Chemistry, Volume 296Author(s): (Source: Food Chemistry)
Source: Food Chemistry - June 12, 2019 Category: Food Science Source Type: research

Phaeodactylum tricornutum microalgae as a rich source of omega-3 oil: Progress in lipid induction techniques towards industry adoption
Publication date: 1 November 2019Source: Food Chemistry, Volume 297Author(s): Yi Cui, Skye R. Thomas-Hall, Peer M. SchenkAbstractDiatoms are a major group of high omega 3-fatty acid producing algae that play a key role in global climate change and ecosystem function. Phaeodactylum tricornutum is one of only two diatoms whose genomes have been completely sequenced, leading to metabolic engineering of high eicosapentaenoic acid producing strains. Based on its rapid growth, high lipid content, and especially omega-3 long chain unsaturated fatty acids, P. tricornutum exhibits a large commercial potential. However, until now, i...
Source: Food Chemistry - June 12, 2019 Category: Food Science Source Type: research

Physicochemical properties and surface composition of infant formula powders
Publication date: Available online 10 June 2019Source: Food ChemistryAuthor(s): Juhi Saxena, Benu Adhikari, Robert Brkljaca, Thom Huppertz, Jayani Chandrapala, Bogdan ZisuAbstractCompositional difference in infant formula (IF) tends to influence its functionality and storage behaviour. The aim was to study the composition and physico-chemical properties of different stages of two commercial IF (A and B). Lactose crystallization measured by X-Ray diffraction ranged between 2-32 % and was observed to decrease with increasing IF stages, which directly correlates with their composition. Scanning electron microscopy confirmed t...
Source: Food Chemistry - June 11, 2019 Category: Food Science Source Type: research

Attapulgite/hydrophilic molecularly imprinted monolithic resin composite for the selective recognition and sensitive determination of plant growth regulators in cucumbers
In this study, through in-situ polymerization process, a novel composite of attapulgite/hydrophilic molecularly imprinted monolithic resin (AT/HMIMR) were prepared in pipette tips for extraction trace plant growth regulators in cucumbers. In the preparation procedure, fibrillar attapulgite nanoparticles were embedded to increase extraction capacity, polyethyleneglycol-6000 was employed as a dual-function porogen, that acted as both the structure-directing agent of the HMIMR and the attapulgite dispersant. N-(1-naphthyl) ethylenediamine dihydrochloride was used as a dummy template to accurate quantification on extraction pr...
Source: Food Chemistry - June 11, 2019 Category: Food Science Source Type: research

Polarity-dependent extraction of flavonoids from citrus peel waste using a tailor-made deep eutectic solvent
This study presents a useful strategy based on tailor-made DESs to selectively extracted value-added flavonoids from waste peels in the citrus-processing industry. (Source: Food Chemistry)
Source: Food Chemistry - June 11, 2019 Category: Food Science Source Type: research

A Sensitive and Selective Approach for Detection of Tetracyclines Using Fluorescent Molybdenum Disulfide Nanoplates
Publication date: Available online 10 June 2019Source: Food ChemistryAuthor(s): Pei Jia, Tong Bu, Xinyu Sun, Yingnan Liu, Jinghan Liu, Qinzhi Wang, Yuhang Shui, Shuwen Guo, Li WangAbstractThe wide use of tetracyclines (TCs) for prevention and therapy of animal diseases may result in excessive residues in animal products, which could pose serious risks to human health. A novel molybdenum disulfide nanoplates (MoS2 NPs)-based fluorescent sensor for tetracycline (TET) is reported. The MoS2 NPs, synthesized via a facile bottom-up hydrothermal route, showed blue fluorescence at 430 nm in aqueous solution. Interestingly, its flu...
Source: Food Chemistry - June 11, 2019 Category: Food Science Source Type: research

A nanowell-based molecularly imprinted electrochemical sensor for highly sensitive and selective detection of 17β-estradiol in food samples
Publication date: Available online 10 June 2019Source: Food ChemistryAuthor(s): Tao Wen, Menglong Wang, Mei Luo, Ningxiang Yu, Hua Xiong, Hailong PengAbstractA novel electrochemical sensor was developed combination molecularly imprinted polymers (MIPs) with nanowell technology, and which was utilized for sensitive and selective 17β-estradiol (17β-E2) detection. A nanowell gold film with a thickness of 120 nm and a pore size of ∼20 nm was immobilized onto gold electrode surface to form a nanowell-based electrode. MIPs was then synthesized onto the nanowell-based electrode using electro-polymerization method, a...
Source: Food Chemistry - June 11, 2019 Category: Food Science Source Type: research

Differentiation of oak honeydew and chestnut honeys from the same geographical origin using chemometric methods
Publication date: Available online 10 June 2019Source: Food ChemistryAuthor(s): M. Shantal Rodríguez-Flores, Olga Escuredo, Montserrat Míguez, M. Carmen SeijoAbstractOak honeydew and chestnut honeys often share the same production area in Atlantic landscapes. Consequently these honeys have common physicochemical properties and pollen composition, making their differentiation by routine methods, a difficult task. The increase in the demands of consumers for clear honey labelling, identifying floral make-ups and the substantial health properties of both honey types, make it necessary to improve methods to diffe...
Source: Food Chemistry - June 11, 2019 Category: Food Science Source Type: research

Combined use of fatty acid profile and fatty acid δ13C fingerprinting for origin traceability of scallops (Patinopecten yesoensis, Chlamys farreri, and Argopecten irradians)
Publication date: Available online 10 June 2019Source: Food ChemistryAuthor(s): Xufeng Zhang, Deming Han, Xiaojia Chen, Xinda Zhao, Jinping Cheng, Yu LiuAbstractThe aim of this study was to evaluate the combination of fatty acid profile and fatty acid δ13C fingerprinting to identify the origins of scallops. Fatty acid contents, as well as fatty acid δ13C values of 300 samples of three scallop species (Patinopecten yesoensis, Chlamys farreri, and Argopecten irradians) from seven sites in China were determined. Principal component analysis was performed on datasets to evaluate their performance of classification....
Source: Food Chemistry - June 11, 2019 Category: Food Science Source Type: research

Kinetic evaluation of the formation of tryptophan derivatives in the kynurenine pathway during wort fermentation using Saccharomyces pastorianus and Saccharomyces cerevisiae
This study aimed to evaluate the formation of tryptophan derivatives in the kynurenine pathway during wort fermentation using a multi-response kinetic model and an empirical modified logistic model. Saccharomyces cerevisiae NCYC 88 (ale yeast) and S. pastorianus NCYC 203 (lager yeast) were used to understand the effect of fermentation type on tryptophan derivatives. According to the modified logistic model, tryptophan concentration was critical for the maximum production rate of kynurenic acid, a neuroprotective compound. The results indicated that utilization of tryptophan and kynurenic acid formation were faster in wort ...
Source: Food Chemistry - June 11, 2019 Category: Food Science Source Type: research

Effect of laccase-catalyzed cross-linking on the structure and allergenicity of Paralichthys olivaceus parvalbumin mediated by propyl gallate
Publication date: Available online 10 June 2019Source: Food ChemistryAuthor(s): Liangtao Lv, Shenglan Tian, Ishfaq Ahmed, Tushar Ramesh Pavase, Hong Lin, Lili Xu, Zhenxing Li, Fenghai LiuAbstractThe aim of the present study was to evaluate Paralichthys olivaceus parvalbumin (PV) following treatment by laccase (LAC) in the presence of propyl gallate (PG) on the structure and potential allergenicity. The structure of LAC+PG treated PV was analyzed through SDS-PAGE, CD, fluorescence, and allergenicity was analyzed by immunological and cell model. Our results showed that LAC+PG treatment can induce structural changes thro...
Source: Food Chemistry - June 11, 2019 Category: Food Science Source Type: research

The effects of phosphorylation modification on the structure, interactions and rheological properties of rice glutelin during heat treatment
Publication date: Available online 10 June 2019Source: Food ChemistryAuthor(s): Ya-Ru Wang, Qin Yang, Jin-Lei Fan, Bao Zhang, Han-Qing ChenAbstractRice glutelin (RG) and phosphorylated rice glutelin (PPRG) were treated with heating for different time (15, 30, and 45 min), the effects of phosphorylation modification on the structure, interactions and rheological properties of rice glutelin during heat treatment were investigated. The results showed that the turbidity of PPRG samples were higher than those of RG samples after heating. Particle size distribution showed that the protein aggregates with particle size of 1000-15...
Source: Food Chemistry - June 11, 2019 Category: Food Science Source Type: research

Reduction of the polycyclic aromatic hydrocarbon levels in dried red peppers (Capsicum annuum L.) using heat pump-assisted drying
Publication date: Available online 10 June 2019Source: Food ChemistryAuthor(s): Moon-Jung Hwang, Se-Jin Kang, Hoe-Seong Kim, Kwang-Won LeeAbstractPolycyclic aromatic hydrocarbons (PAHs) are primarily produced during the incomplete combustion of organic matter. PAHs are suspected endocrine disruptors and possible carcinogenic materials. The major sources of human exposure to PAHs are inhaled fumes and food. The aim of this study was to provide an alternative drying method to mitigate PAH formation in dried red peppers. We prepared dried red pepper samples using air-drying and heat pump-assisted drying methods, and measured ...
Source: Food Chemistry - June 11, 2019 Category: Food Science Source Type: research

Effect of phlorotannins on melanosis and quality changes of Pacific white shrimp (Litopenaeus vannamei) during iced storage
Publication date: Available online 11 June 2019Source: Food ChemistryAuthor(s): Salim Sharifian, Bahare Shahbanpour, Ali Taheri, Moazameh KordjaziAbstractEffect of phlorotannins (PT) treatments on the ployhenoloxidase (PPO) activity and quality changes of Pacific white shrimp during a 16-day period of storage in ice were studied. Among seaweeds, Sargassum tenerimum had the highest amount of PT (10.00 mg phloroglucinol /g), PPO inhibitory activity (71.94%) and therefore selected for PT extraction. The shrimp treated with 5% PT (w/v) showed the least melanosis score, pH, TVB-N values and lipid oxidation among all treatments ...
Source: Food Chemistry - June 11, 2019 Category: Food Science Source Type: research

Physicochemical characterization of quinoa (Chenopodium quinoa) flour and isolated starch
Publication date: Available online 11 June 2019Source: Food ChemistryAuthor(s): Brenda Contreras-Jiménez, Olga L. Torres-Vargas, Mario E. Rodríguez-GarcíaAbstractThis work studies the physicochemical properties of quinoa flour and isolated starch. Starch in the seed forms clusters rich in amylopectin that are immersed in a matrix with spherical and polygonal shapes in the submicron scale. The isolated quinoa starch is rich in Sulphur and Magnesium. The quinoa flour has a higher content of protein, carbohydrates and lipids than isolated starch. Water absorption and water solubilized indexes of starch ex...
Source: Food Chemistry - June 11, 2019 Category: Food Science Source Type: research

In-depth lipidomic analysis of tri-, di-, and mono-acylglycerols released from milk fat after in vitro digestion
Publication date: Available online 11 June 2019Source: Food ChemistryAuthor(s): Fei Teng, Mariza Gomes Reis, Lin Yang, Ying Ma, Li DayAbstractMilk fat is arguably one of the most complex fats found in nature and varies widely between animal species. Analysis of its digestion products is tremendously challenging, due to the complexity, diversity, and large range of concentrations of triacylglycerols (TAGs) and their digestion products (i.e. diacylglycerols (DAGs), monoacylglycerols (MAGs), and free fatty acids (FFAs)). Therefore, a method combined the solid phase extraction (SPE), high-performance liquid chromatography (HPL...
Source: Food Chemistry - June 11, 2019 Category: Food Science Source Type: research

A theoretical and experimental approach to evaluate zein-calcium interaction in nixtamalization process
Publication date: Available online 11 June 2019Source: Food ChemistryAuthor(s): Carlos Z. Gómez-Castro, Jose A. Rodriguez, Julian Cruz-Borbolla, Adriana Quintanar-Guzman, Irais Sanchez-Ortega, Eva M. SantosAbstractThe possible interactions between α-zein and Ca2+ in nixtamalization process were analyzed from a multidisciplinary approach, considering the effect of these interactions on the thermal properties of the nixtamalized flour. SDS-PAGE under reducing and non-reducing conditions did not reveal differences between patterns of zeins from nixtamalized and control samples. However, analysis from affinity cap...
Source: Food Chemistry - June 11, 2019 Category: Food Science Source Type: research

Combined transcriptomic and proteomic analysis of cold stress induced sugar accumulation and heat shock proteins expression during postharvest potato tuber storage
Publication date: Available online 11 June 2019Source: Food ChemistryAuthor(s): Qiong Lin, Yajing Xie, Wenqiang Guan, Yuquan Duan, Zhidong Wang, Chongde SunAbstractPlant species differ greatly in their ability to acclimatise to and survive, cold stress. Normally, potato tubers are stored at low temperatures (below 10°C) to delay sprouting. In this research, combined transcriptomic and proteomic analysis was conducted on potato tubers stored at 15°C, 4°C and 0°C to investigate the mechanism of cold responses during postharvest storage. Results showed that soluble sugars were accumulated under low temperature...
Source: Food Chemistry - June 11, 2019 Category: Food Science Source Type: research

A comparison of electronic nose and gas chromatography–mass spectrometry on discrimination and prediction of ochratoxin A content in Aspergillus carbonarius cultured grape-based medium
This study investigated discrimination and prediction of ochratoxin A (OTA) in three Aspergillus carbonarius strains cultured grape-based medium using E-nose technology and GC–MS analysis. Results showed that these strains cultured medium samples were divided into four groups regarding their log 10 OTA value using an equispaced normal distribution analysis. Partial least squares-discriminant analysis (PLS-DA) revealed that GC–MS PLS-DA model only separated the low OTA level medium samples from the rest OTA level samples, whereas all the OTA level samples were segregated from each other using E-nose PLS-DA model...
Source: Food Chemistry - June 11, 2019 Category: Food Science Source Type: research

Characterization of brazilian coffee based on isotope ratio mass spectrometry (δ13c, δ18o, δ2h, and δ15n) and supervised chemometrics
Publication date: Available online 8 June 2019Source: Food ChemistryAuthor(s): Chuan-yi Peng, Yan-ling Zhang, Wei Song, Hui-mei Cai, Yijun Wang, Daniel GranatoAbstractAuthentication of ground coffee has become an important issue because of fraudulent activities in the sector. In the current work, sixty-seven Brazilian coffees produced in different geographical origins using organic (ORG, n=25) and conventional (CONV, n=42) systems were analyzed for their stable isotope ratios (δ13C, δ18O, δ2H, and δ15N). Data were analyzed by inferential analysis to compare the samples whereas linear discriminant an...
Source: Food Chemistry - June 9, 2019 Category: Food Science Source Type: research