Subjects -> FOOD AND FOOD INDUSTRIES (Total: 387 journals)
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    - FOOD AND FOOD INDUSTRIES (273 journals)

FOOD AND FOOD INDUSTRIES (273 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 7)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 2)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 1)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 9)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 68)
Advances in Nutrition     Hybrid Journal   (Followers: 57)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 9)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 23)
Agricultural and Food Science     Open Access   (Followers: 22)
Agriculture & Food Security     Open Access   (Followers: 16)
Agriculture and Food Sciences Research     Open Access   (Followers: 11)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 18)
Agrosearch     Open Access   (Followers: 2)
Alimentos e Nutrição     Open Access   (Followers: 1)
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 55)
American Journal of Food Science and Technology     Open Access   (Followers: 11)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access  
Amino Acids     Hybrid Journal   (Followers: 7)
Animal Production     Open Access   (Followers: 5)
Animal Production Science     Hybrid Journal   (Followers: 2)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 15)
Anthropology of food     Open Access   (Followers: 14)
Applied Food Biotechnology     Open Access   (Followers: 4)
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 1)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 6)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 14)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access  
Bangladesh Rice Journal     Open Access   (Followers: 2)
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 12)
Boletim de Indústria Animal     Open Access  
Brazilian Journal of Food Technology     Open Access   (Followers: 3)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access  
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access  
Cerâmica     Open Access   (Followers: 5)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 3)
Ciência e Agrotecnologia     Open Access  
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access   (Followers: 3)
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 7)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 31)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 3)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 16)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 6)
Current Research in Dairy Sciences     Open Access   (Followers: 6)
Current Research in Microbiology     Open Access   (Followers: 25)
Current Research in Nutrition and Food Science     Open Access   (Followers: 5)
CyTA - Journal of Food     Open Access   (Followers: 1)
Detection     Open Access   (Followers: 4)
Developments in Food Science     Full-text available via subscription   (Followers: 2)
EFSA Journal     Open Access   (Followers: 6)
Emirates Journal of Food and Agriculture     Open Access   (Followers: 2)
Engineering in Agriculture, Environment and Food     Hybrid Journal  
Enzyme Research     Open Access   (Followers: 5)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access  
European Food Research and Technology     Hybrid Journal   (Followers: 9)
European Journal of Nutrition & Food Safety     Open Access  
Flavour     Open Access   (Followers: 3)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Full-text available via subscription   (Followers: 9)
Food & Nutrition Research     Open Access   (Followers: 32)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 10)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 3)
Food Analytical Methods     Hybrid Journal   (Followers: 3)
Food and Applied Bioscience Journal     Open Access   (Followers: 2)
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 5)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 23)
Food and Energy Security     Open Access   (Followers: 6)
Food and Environment Safety     Open Access   (Followers: 1)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 15)
Food and Public Health     Open Access   (Followers: 17)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 4)
Food Bioscience     Hybrid Journal   (Followers: 2)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chain     Full-text available via subscription   (Followers: 1)
Food Chemistry     Hybrid Journal   (Followers: 22)
Food Chemistry : X     Open Access  
Food Control     Hybrid Journal   (Followers: 10)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 5)
Food In     Open Access  
Food Manufacturing Africa     Full-text available via subscription  
Food Microbiology     Hybrid Journal   (Followers: 21)
Food New Zealand     Full-text available via subscription   (Followers: 4)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 4)
Food Processing     Full-text available via subscription   (Followers: 7)
Food Quality and Preference     Hybrid Journal   (Followers: 7)
Food Quality and Safety     Open Access   (Followers: 1)
Food Research International     Hybrid Journal   (Followers: 10)
Food Reviews International     Hybrid Journal   (Followers: 4)
Food Science & Nutrition     Open Access   (Followers: 58)
Food Science and Biotechnology     Hybrid Journal   (Followers: 10)
Food Science and Human Wellness     Open Access   (Followers: 5)
Food Science and Quality Management     Open Access   (Followers: 9)
Food Science and Technology     Open Access   (Followers: 3)
Food Science and Technology (Campinas)     Open Access   (Followers: 1)
Food Science and Technology International     Hybrid Journal   (Followers: 6)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology     Full-text available via subscription   (Followers: 9)
Food Technology and Biotechnology     Open Access   (Followers: 1)
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 13)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 15)
Gastroia : Journal of Gastronomy And Travel Research     Open Access   (Followers: 1)
Gastronomica     Full-text available via subscription   (Followers: 11)
Gıda Dergisi     Open Access  
Global Food History     Hybrid Journal  
Global Food Security     Hybrid Journal   (Followers: 1)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Full-text available via subscription   (Followers: 3)
Grasas y Aceites     Open Access  
Habitat     Open Access  
Harran Tarım ve Gıda Bilimleri Dergisi     Open Access   (Followers: 1)
Indonesian Food and Nutrition Progress     Open Access  
Indonesian Food Science & Technology Journal     Open Access  
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 5)
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 2)
International Journal of Dairy Science     Open Access   (Followers: 6)
International Journal of Food Contamination     Open Access  
International Journal of Food Engineering     Hybrid Journal   (Followers: 3)
International Journal of Food Engineering Research     Open Access  
International Journal of Food Microbiology     Hybrid Journal   (Followers: 20)
International Journal of Food Properties     Open Access   (Followers: 2)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 22)
International Journal of Food Science     Open Access   (Followers: 5)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 7)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 8)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 6)
International Journal of Latest Trends in Agriculture and Food Sciences     Open Access   (Followers: 5)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 6)
International Journal on Food System Dynamics     Open Access  
ISABB Journal of Food and Agricultural Sciences     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 3)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Acupuncture and Herbs     Open Access   (Followers: 3)
Journal of Agricultural & Food Industrial Organization     Hybrid Journal  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 2)
Journal of Agriculture and Natural Resources     Open Access   (Followers: 1)
Journal of Agriculture, Food Systems, and Community Development     Open Access  
Journal of AOAC International     Full-text available via subscription   (Followers: 8)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 5)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 4)
Journal of Berry Research     Hybrid Journal   (Followers: 1)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Environmental Health Science & Engineering     Open Access   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Excipients and Food Chemicals     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 6)
Journal of Food and Dairy Technology     Open Access  
Journal of Food and Drug Analysis     Open Access  
Journal of Food and Pharmaceutical Sciences     Open Access   (Followers: 2)
Journal of Food Biochemistry     Hybrid Journal   (Followers: 6)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 5)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 3)
Journal of Food Engineering     Hybrid Journal   (Followers: 6)
Journal of Food Health and Bioenvironmental Science     Open Access  
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 9)
Journal of Food Process Engineering     Hybrid Journal   (Followers: 4)
Journal of Food Processing & Technology     Open Access   (Followers: 2)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 3)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 2)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 8)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 14)
Journal of Food Science     Hybrid Journal   (Followers: 12)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 6)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 4)
Journal of Food Security     Open Access   (Followers: 6)
Journal of Food Security and Agriculture     Open Access  
Journal of Food Studies     Open Access   (Followers: 5)
Journal of Food Technology, Siam University     Open Access  
Journal of Foodservice     Hybrid Journal   (Followers: 1)
Journal of Functional Foods     Hybrid Journal   (Followers: 3)
Journal of Gastronomy, Hospitality and Travel     Open Access  

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Similar Journals
Journal Cover
Food Chemistry
Journal Prestige (SJR): 1.793
Citation Impact (citeScore): 5
Number of Followers: 22  
 
  Hybrid Journal Hybrid journal (It can contain Open Access articles)
ISSN (Print) 0308-8146
Published by Elsevier Homepage  [3161 journals]
  • Electrosprayed whey protein-based nanocapsules for β-carotene
           encapsulation
    • Abstract: Publication date: 1 June 2020Source: Food Chemistry, Volume 314Author(s): Rui M. Rodrigues, Philippe E. Ramos, M.F. Cerqueira, José A. Teixeira, António A. Vicente, Lorenzo M. Pastrana, Ricardo N. Pereira, Miguel A. CerqueiraAbstractIn this work an electrohydrodynamic process (electrospray) was used to produce β-carotene loaded nanocapsules based on whey protein isolate (WPI). WPI solutions were prepared in aqueous solutions with different concentrations of ethanol (5, 10 and 15%) which were used for β-carotene solubilization. Different electrospray conditions were tested and the morphology and molecular organization of the nanocapsules were studied on dried and hydrated state. The size of the dried nanocapsules ranged between 227 and 283 nm. After hydration, there was a significant increase in the mean size of the nanocapsules, being the sizes higher for nanocapsules produced with increasing concentrations of ethanol. Results, obtained from the reactivity of free sulfhydryl groups and fluorescence analysis, showed that the increase of ethanol concentration had a destabilizing effect on the protein unfolding.Electrosprayed WPI-based nanocapsules can be used for the encapsulation of β-carotene answering the industrial demand for novel encapsulation technologies to protect sensitive bioactive compounds.
       
  • Identification of sesamol byproducts produced by plasma treatment with
           inhibition of advanced glycation endproducts formation and ONOO−
           scavenging activities
    • Abstract: Publication date: 1 June 2020Source: Food Chemistry, Volume 314Author(s): Yun Hee Jeong, Gyeong Han Jeong, Yong-Ha Jeong, Tae Hoon KimAbstractLittle is known of plasma-mediated relations between major food components and their biological capacities. In the present work, the effects of dielectric barrier discharge (DBD) plasma irradiation on pure sesamol and sesame oil were investigated using spectroscopic (LC-MS, NMR) and bioassay methods. Sesamol was degraded when subjected to plasma irradiation for 40 min, and the exposed products exhibited improved anti-glycation capacities against advanced glycation end products (AGEs) formation and better ONOO− scavenging ability. Structures of newly formed compounds were determined spectroscopically. Quantitative LC-MS analysis of the major products generated in sesamol and sesame oil was achieved using isolates 1–4 of purified sesamol plasma treated for 40 min. These results indicate that the predominant chemical changes induced in sesamol and sesame oil by DBD plasma treatment might enhance biological properties.
       
  • Effect of heating on the digestibility of isolated hempseed (Cannabis
           sativa L.) protein and bioactivity of its pepsin-pancreatin digests
    • Abstract: Publication date: 1 June 2020Source: Food Chemistry, Volume 314Author(s): Yang Lin, Philipus Pangloli, Xianjun Meng, Vermont P DiaAbstractThe objective was to investigate the effects of heat pretreatment and simulated gastrointestinal digestion on potential antioxidant, anticancer and anti-inflammatory activities of hempseed (Cannabis sativa L.) proteins. Unheated isolated hempseed protein (IHP) and its heated counterparts (100 °C, 15 min and 30 min, termed as HP15D and HP30D) were hydrolyzed sequentially with pepsin and pancreatin and analyzed for digestibility and bioactivity (antioxidant, anti-proliferative and anti-inflammatory properties). Heat pretreatment led to an increase of low molecular weight proteins and degree of hydrolysis, and decrease of concentration of soluble protein, which means heat pretreated can significantly improve the digestibility of IHP. Pepsin-pancreatin digests released from heat pretreated IHP possessed less antioxidant, antiproliferative and anti-inflammatory properties than digests from unheated IHP. In conclusion, heat pre-treatment improved the digestibility of IHP but the resulting digests from heated IHP had lower bioactivity.
       
  • Detection of penicillin G residues in milk based on dual-emission carbon
           dots and molecularly imprinted polymers
    • Abstract: Publication date: 1 June 2020Source: Food Chemistry, Volume 314Author(s): Roghayeh Jalili, Alireza Khataee, Mohammad-Reza Rashidi, Amir RazmjouAbstractInstant detection of antibiotic residues in dairy products has been remained a challenge. Current methods require careful samples storage and handling, skilled personnel, and expensive instrumentations. Herein, we report the preparation of a ratiometric fluorescent sensor that contains different colored Carbon dots (CDs) as dual fluorophores, and a mesoporous structured molecularly imprinted polymer as a receptor (B/YCDs@mMIP) for penicillin-G (PNG) detection in milk. Upon PNG addition, only the fluorescence of yellow emissive CDs was quenched due to analyte blockage, while that of the blue emissive CDs stayed almost constant, which led to an obvious change in the fluorescence color from the yellow to blue. A linear response in the range of 1–32 nM with a detection limit of 0.34 nM and excellent recognition specificity for PNG over its analogs were also observed. Comparing our sensor with its counterparts, it exhibited a promising potential in the in-situ PNG detection in milk.
       
  • Deep eutectic mixture membrane-based microextraction: HPLC-FLD
           determination of phenols in smoked food samples
    • Abstract: Publication date: 1 June 2020Source: Food Chemistry, Volume 314Author(s): Andrey Shishov, Svetlana Gagarionova, Andrey BulatovAbstractA novel approach for effective sample pretreatment of food was developed. This approach was based on in situ deep eutectic mixtures formation between analytes (hydrogen bond donors) and choline chloride (a hydrogen bond acceptor) supported in a hydrophilic porous membrane. By this action, the analytes were extracted and retained into the hydrophilic porous membrane. Finally, the hydrophilic porous membrane containing the analytes was transferred into an aqueous phase and back-extraction occurred due to deep eutectic mixture decomposition in the aqueous phase. The developed approach was applied to the HPLC-FLD determination of phenols (phenol, o-cresol, p-cresol, eugenol, isoeugenol and guaiacol) in smoked food samples. The limits of detection, calculated from a blank test based on 3σ, were 0.3 µg kg−1 for phenol, o-cresol, p-cresol; 0.6 µg kg−1 for eugenol, isoeugenol; and 1 µg kg−1 for guaiacol.
       
  • Simultaneous metal determination in artisanal cachaça by using
           voltammetry and multivariate calibration
    • Abstract: Publication date: 1 June 2020Source: Food Chemistry, Volume 314Author(s): Romário Junior Ferreira, Thalles Ramon Rosa, Josimar Ribeiro, Rosângela Cristina BarthusAbstractIn this study, square wave anodic stripping voltammetry using two different types of electrodes (carbon nanotube electrode and graphite electrode) was combined with chemometric methods – partial least squares (PLS) and artificial neural networks (ANN) for determining copper, zinc, cadmium and lead in cachaça. The objectives were comparison of methods developed and the verification of the quality of artisanal cachaças in terms of metal content. For the development of the methodology, inductively coupled plasma optical emission spectrometry (ICP OES) was used as reference technique. The performance of multivariate models obtained was evaluated by the coefficient of determination (R2) and root mean square error of prediction (RMSEP). F test was utilized for comparing methods at confidence level of 95%. Better results were observed by using carbon nanotube electrode regardless of the multivariate method proposed. The methodology is simple, fast, and inexpensive and it can be used in quality control laboratories.
       
  • Kinetic modeling for high voltage electrical discharge extraction based on
           discharge energy input
    • Abstract: Publication date: 1 June 2020Source: Food Chemistry, Volume 314Author(s): Zongming Li, Lei Liu, Yang Fan, Jun XiAbstractIn this work, a kinetic model for protein extraction from Camellia oleifera seed cake using high voltage electrical discharge extraction (HVED) was built with discharge energy inputs as primary variables. The results showed that both the equilibrium yields and the mass transfer coefficient of HVED were highly dependent on the HVED specific energy input per pulse (kJ/kg). After linear and nonlinear fitting with five different basic functions, the best model satisfied the power function relationship through optimizing the influence of specific energy input per pulse on the equilibrium yields and the mass transfer coefficients. Based on the observations, a predictive model that correlates the energy input, mass of raw material and kinetics of HVED extraction was proposed. The validity of the predictive model was verified, and the observed deviation was found to be less than 10%. This could provide a model basis for optimization of HVED at different processing capacities.
       
  • Casein-based hydrogels: A mini-review
    • Abstract: Publication date: 1 June 2020Source: Food Chemistry, Volume 314Author(s): Luis Gustavo Lima Nascimento, Federico Casanova, Naaman Francisco Nogueira Silva, Alvaro Vianna Novaes de Carvalho Teixeira, Antonio Fernandes de CarvalhoAbstractCasein-based hydrogels are biocompatible, biodegradable, renewable, easy to obtain, inexpensive, and non-toxic. They exist in different physicochemical states, e.g. particle hydrogels, which can be dived in suspensions or emulsions and macro hydrogels that are gel colloid type. These biomaterials have drawn increasing attention in recent years due to their abilities to form networks of different tensile strengths and to encapsulate, protect and release biomolecules. This mini-review outlines the recent advances in casein-based hydrogel research and the uses of casein-based hydrogels as drug delivery system for both hydrophobic and hydrophilic molecules. The food and biomedical potential along with possible future uses of the casein-based hydrogels are discussed throughout the document.
       
  • Characteristics of intermolecular forces, physicochemical, textural and
           microstructural properties of preserved egg white with Ca(OH)2 addition
    • Abstract: Publication date: 1 June 2020Source: Food Chemistry, Volume 314Author(s): Minmin Ai, Quan Zhou, Shanguang Guo, Hong Fan, Yuanyuan Cao, Ziting Ling, Ledan Zhou, Aimin JiangAbstractThe effects of Ca(OH)2 on the physicochemical, mechanical and microstructural characteristics, intermolecular forces and protein patterns of preserved egg white (PEW) were investigated. Results suggested that Ca(OH)2 (0.1%) reduced the free alkalinity content and turbidity and increased the brightness of PEW. The surface hydrophobicity of PEW protein with added Ca(OH)2 decreased during the pickling period owing to the hydrophobic residues being hidden in the interior of the protein. Total content of sulfhydryl and disulfide bonds in PEW decreased. Non-specific cross-linking, hydrogen bonds and hydrophobic interactions were the primary intermolecular forces. For textural properties, hardness and springiness had obvious prominence. A loose porous and regular network-like microstructure formed as the Ca(OH)2 increased and Ca(OH)2 delayed denaturation of the PEW protein. The physical properties of PEW correlated with molecular interactions and the microenvironment. Ca(OH)2 improved the contribution of surface hydrophobicity, disulfide bonds and hydrophobic interactions to the gelation process.
       
  • Effects of phosphorylation on the activity of glycogen phosphorylase in
           mutton during incubation at 4 °C in vitro
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Yuqiang Bai, Xin Li, Dequan Zhang, Li Chen, Chengli Hou, Xiaochun Zheng, Chi RenAbstractThe aim of this study was to assess the effects of the phosphorylation levels of glycogen phosphorylase on its activity in mutton sarcoplasmic protein samples during incubation at 4 °C. Samples of sarcoplasmic proteins from mutton longissimus thoracis muscles were prepared and separated into three treatment groups to obtain glycogen phosphorylase with different phosphorylation levels, which were (1) treated with protein kinase A, (2) treated with alkaline phosphatase, and (3) left untreated (control). Glycogen phosphorylase phosphorylation levels and activity as well as the levels of related endogenous substances were assessed. The results showed that phosphorylation of glycogen phosphorylase in mutton promoted its activity during incubation at 4 °C. The activity of glycogen phosphorylase was also influenced by other factors (glycogen, glucose, glucose 6-phosphate, ATP, etc.) in vitro. The combined effects of phosphorylation and endogenous substances on glycogen phosphorylase activity varied at different incubation times.
       
  • Copigmentation evidence of oenin with phenolic compounds: A comparative
           study of spectrographic, thermodynamic and theoretical data
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Bo Zhang, Qiang Wang, Pan-Pan Zhou, Ning-Ning Li, Shun-Yu HanAbstractThe copigmentation effects of polyphenol with different structures vary greatly. Therefore, the aim of this study is to investigate possible interactions in red wine model solutions between oenin and three phenolic compounds: danshensu, caffeic acid and rosmarinic acid. Our results show that the copigmentation of rosmarinic acid is the strongest among the compounds tested. The colourimetric parameters indicate that colour intensity becomes enhanced with increasing concentration of these copigments, leading to darker and more vivid bluish colours. Thermodynamic and quantum chemical investigations are performed to interpret the absorption properties in the visible range. Fluorescence spectroscopy confirms the interaction between caffeic acid and oenin, while FTIR spectroscopic results further suggest a role for hydrogen bonds in the overall process. To our knowledge, this is the first experimentally corroborated direct evidence of hydrogen bonds in copigmentation.
       
  • Fabrication of curcumin-loaded pea protein-pectin ternary complex for the
           stabilization and delivery of β‑carotene emulsions
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Jiang Yi, Huimin Huang, Yuexiang Liu, Yujuan Lu, Yuting Fan, Yuzhu ZhangAbstractThere is an ever-increasing need to protect health-beneficial β-carotene (BC) from degradation with novel ingredients. Natural antioxidant-loaded protein-polysaccharide ternary complex has great potential for BC emulsions stabilization. In this study, curcumin (CUR)-loaded pea protein isolate (PPI), and high methoxyl pectin (HMP) ternary complex (804.0 nm) was fabricated by a self-assembly approach for BC emulsions stabilization. Highest CUR loading amount (LA, 33.19 μg/mg) was obtained in CUR-PPI-HMP complex. Hydrophobic interaction and hydrogen bonding were the prime driving forces for ternary complex formation. XRD results showed that CUR was amorphous. BC emulsion with PPI-HMP and CUR-PPI-HMP possessed higher droplet sizes (357.8 and 360.2 nm) than that with PPI and CUR-PPI (325.6, and 313.5 nm). Excellent physical stability with PPI-HMP and CUR-PPI-HMP was observed. BC retention with CUR-PPI-HMP was highest exposure to UV light (76.15%, 8 h), or heat treatment at 25 (91.50%) and 50 °C (74.35%) for 30 days.
       
  • Chemical composition, nutritional properties, and antioxidant activity of
           Licania tomentosa (Benth.) fruit
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Jackeline Lima de Medeiros, Thiago Silva de Almeida, José Joaquim Lopes Neto, Luiz Carlos Pereira Almeida Filho, Paulo Riceli Vasconcelos Ribeiro, Edy Sousa Brito, Marcelo Antonio Morgano, Marta Gomes da Silva, Davi Felipe Farias, Ana Fontenele Urano CarvalhoAbstractLicania tomentosa is a Brazilian plant species that produces edible fruits, yet there is little information available concerning their nutritional and/or bioactive composition. This study aimed to evaluate the nutritional and polyphenol composition of L. tomentosa fruits (pulp and seeds) and measure antioxidant activity in ethanolic extracts.The pulp and seeds were excellent sources of fiber (25.62%–41.70%) as well as minerals and vitamins. L. tomentosa contained no lectins or protease inhibitors (chymotrysin and trypsin) and 12 polyphenol compounds were identified in the seed extracts with a predominance of flavonoids. The seeds also presented antioxidant activities using the DPPH (SC5010.30–15.87 μg/mL), TBARS (IC50 18.46–20.84 μg/mL), and FRAP (RC50 0.203–0.309 μg/mL) assays. Due to its nutrient and antioxidant content, L. tomentosa may be used for food applications.
       
  • The preservation effect of CGA-Gel combined with partial freezing on sword
           prawn (Parapenaeopsis hardwickii)
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Yujun Ge, Yuan Li, Tiantian Wu, Yan Bai, Chunhong Yuan, Shiguo Chen, Ishimura Gakushi, Yaqin HuAbstractEffects of Chlorogenic acid-Gelatin (CGA-Gel) combined with partial freezing on quality change of sword prawn (Parapenaeopsis hardwickii) stored at −5 °C were evaluated for 23 days. Changes in sensory score, total viable counts (TVC), and physiochemical indexes including pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS) and Ca2+-ATPase were examined. All shrimp treated with CGA and CGA-Gel had lower total viable counts compared to control (P 
       
  • Selective extraction and detection of β-agonists in swine urine for
           monitoring illegal use in livestock breeding
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Yanan Yuan, Hailiang Nie, Junfa Yin, Yehong Han, Yunkai Lv, Hongyuan YanAbstractThe illegal use of β-agonists often endangers animal-derived food safety. In this study, a selective detection method for β-agonists in swine urine was established via the combination of polymeric ionic liquid-molecularly imprinted graphene oxide-miniaturized pipette tip solid-phase extraction and high-performance liquid chromatography. It is worth noting that this method relied mainly on the designed adsorbent, which presented a rich adsorption mechanism, fast mass transfer rate, and high selectivity, and was successfully utilized in the selective extraction of β-agonists from swine urine samples. The proposed method has low LOD (0.20–0.56 ng/mL), high recovery (94.9–107.9%), and high reusability (4 times, 91.9–108.8%), which indicates its high potential as a selective, sensitive, accurate, and nonfatal method for monitoring the illegal use of β-agonists in the livestock breeding stage.
       
  • New high-sensitive rhAmp method for A1 allele detection in A2 milk samples
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Rodrigo Giglioti, Gunta Gutmanis, Luciana Morita Katiki, Cintia Hiromi Okino, Márcia Cristina de Sena Oliveira, Anibal Eugênio Vercesi FilhoAbstractCows’ milk may contain two types of β-casein: A1 and A2. A1 digestion is associated with the release of β-casomorphine-7 peptide, which can cause adverse gastrointestinal effects. Two methods – high-resolution melting (HRM) and rhAmp® SNP genotyping – were developed to identify the β-casein gene (CSN2) A1 and A2 alleles directly in milk. DNA milk samples from 45 animals were examined and 10 samples were also sequenced to confirm the accuracy of the assays. The analytical sensitivities of both strategies for A1 allele identification were evaluated by testing decreasing dilutions of A1 allele DNA copies (500 – 5 copies) in the A2 sample. The limits of detection for A1 in A2 samples were 10% (100 copies) and 2% (10 copies) for HRM and rhAmp, respectively. Both techniques were specific, differentiating between A1 and A2 alleles. However, we recommend rhAmp genotyping testing over HRM because of its enhanced sensitivity for A1.
       
  • Characterization of the profile and concentration of betacyanin in the
           gastric content, blood and urine of rats after an intragastric
           administration of fermented red beet juice
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Tomasz Sawicki, Joanna Topolska, Natalia Bączek, Dorota Szawara-Nowak, Jerzy Juśkiewicz, Wieslaw WiczkowskiAbstractThe aim of the study was to evaluate the profile and level of betacyanins in the gastric content, blood (portal and main veins) and urine of rats after an intragastric administration of fermented red beet juice with various betacyanin doses. Samples were collected within 2 h after juice administration into the stomachs, separated from the digestive tract of a living rat. In the gastric content, betacyanins administered underwent intensive degradation and changes in their profile, as a result of the conditions prevailing in the stomach and the intensity of the absorption process. Detection of 19 betacyanins (8 native compounds and 11 metabolites) in rats’ physiological fluids with the HPLC-MS/MS method proves betacyanin absorption from the stomach. In addition, the study results suggest that betacyanin dose affects the rate and extent of betacyanin degradation in the gastric content, as well as the intensity of absorption, metabolism and excretion of these pigments.
       
  • Nationwide assessment of persistent halogenated compounds (PHCs) in farmed
           golden pompano of China
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Bo Cheng, Feng-Jiao Peng, Qiao-Rong Liu, Chang-Liang Ke, Qi Liu, Chang-Gui PanAbstractPersistent halogenated compounds (PHCs) contamination has become a major concern over the world. Here we investigated occurrence, spatial distributions, congener profiles, as well as health risks of PHCs in farmed golden pompano in China using gas chromatography/mass spectrometry (GC/MS). The concentrations of PCBs, PBDEs and OCPs were in the range of 0.78–4.79 ng/g wet weight (ww), not detected (nd)-1.14 ng/g ww and 1.1–38.8 ng/g ww, respectively. Furthermore, ρ,ρ′-DDT, ο,ρ′-DDT and PCB 101 were the dominant PHC contaminants. The estimated daily intakes of PHCs through consumption of golden pompano were up to 12.86 and 131.34 ng/kg body weight/day based on the mean and 95th concentrations determined in golden pompano, respectively. Risk-based analysis indicates that target PHCs in golden pompano would not pose risks to human. Our study presents the first report of a nationwide survey of PHCs contamination in farmed golden pompano in China.
       
  • Relationship between polyphenolic content, antioxidant properties and
           oxygen consumption rate of different tannins in a model wine solution
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Silvia Motta, Massimo Guaita, Claudio Cassino, Antonella BossoAbstractThe polyphenolic content and the antioxidant capacity of seven tannins with different botanical origin were measured with spectrophotometric methods (Folin-Ciocalteu, Total Polyphenols Index, DPPH, FRAP), HPLC (phloroglucinolysis), voltammetric analysis (Linear Sweep Voltammetry, LSV). The oxygen consumption rate (OCR) was measured in an oxygen saturated model wine solution, containing transition metals and metabisulphite, with a noninvasive luminescence-based technology. The results showed a high variability in polyphenolic concentration related to the botanical origin of tannins. The OCR determined over 21 days was described by quadratic equations, with coefficients varying with tannin botanical origin, dose and SO2 concentration. The tannins ranked differently for antioxidant capacity, depending on the kind of test. The oxygen consumption parameters were positively correlated only with the LSV data measured with anodic current between 100 and 1200 mV (LSV1200mV) and with the FRAP index.
       
  • Formation of heterocyclic aromatic amines with the structure of
           aminoimidazoazarenes in food products
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Rosario Zamora, Francisco J. HidalgoAbstractThermal food processing has many beneficial consequences, although it also produces some unintentional undesired effects, such as the formation of potentially mutagenic and carcinogenic substances. Among them, the formation of heterocyclic aromatic amines (HAAs) has been related to the declared carcinogenicity of processed meats. In spite of this importance, HAA formation pathways remain mostly unknown, which avoids the design of targeted procedures to inhibit HAA appearance. The objective of this review is to collect information recently appeared that allow advancing in the understanding of how these compounds are produced. Particularly, the possibility that aminoimidazoazarenes are produced similarly to PhIP is discussed, including their formation by cyclizations and oligomerizations of aldehydes and creatinine under usual cooking conditions. Present data suggest that HAA formation might be related to the pool of carbonyl compounds existing in foods, the food carbonylome, which can be controlled by carbonyl-trapping agents, such as amine and phenolic compounds.
       
  • Mitigating the formation of monochloropropanediol diesters in vegetable
           oils by removing their residual sediments
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Xanthippe Theurillat, Karine Redeuil, Marine Nicolas, Kornél NagyAbstractThis study investigates whether the formation of monochloropropane diol fatty acid esters (MCPDE) can be mitigated by removing the residual sediments from vegetable oils. Settling and centrifugation were conducted in crude sunflower and palm oil and the purified oils and their sediment-rich fractions were heated and analyzed for their MCPDE content.Increased MCPDE levels by factors of x2 to x6 were found in the sediment-rich fractions of settled sunflower oils compared to the sediment-free oil. The sediment-containing fraction could be however purified by ultracentrifugation resulting in the mitigation of MCPDE levels by a factor of 10.The effect of residual sediment on the MCPDE formation was also confirmed in the case of palm oil showing x2 to x10 more MCPDE formation in the sediment containing fractions compared to the purified oil.These results confirm that the mechanical removal of the trace sediments from crude vegetable oils results in reduced MCPDE levels.
       
  • Morphology of genipin-crosslinked BSA networks yields a measurable effect
           on the controlled release of vitamin B6
    • Abstract: Publication date: Available online 15 January 2020Source: Food ChemistryAuthor(s): Shahla Teimouri, Stefan KasapisAbstractWe examined the morphology of a network made with native BSA molecules being crosslinked with genipin at ambient temperature. Ninhydrin assay, FTIR, WAXD, SEM and mechanical tests documented successful crosslinking that enhanced the structural properties of the three dimensional structure. Its hydrophilic nature allows swelling with water absorption, which can be monitored with the modified Flory-Rehner theory to predict the molecular weight between adjacent crosslinks, network mesh size and crosslinking density as a function of crosslinker addition. Characterisation studies were carried out with a view to developing a delivery vehicle for the controlled release of vitamin B6 over a prolonged period of observation. Moving boundaries associated with swelling of the protein matrix resulted in vitamin transport that could be described with the interplay of diffusional and relaxational kinetics via the Peppas-Sahlin equation. Combination of diffusion and swelling equilibrium theories unveils a measurable effect of network characteristics on vitamin B6 release.
       
  • Physicochemical, rheological, molecular, thermal and sensory evaluation of
           newly developed complementary infant (6-24 months old) foods prepared with
           quinoa (Chenopodium quinoa Willd) flour
    • Abstract: Publication date: Available online 14 January 2020Source: Food ChemistryAuthor(s): Mehmet Turan Ayseli, Mustafa Tahsin Yilmaz, Nur Cebi, Osman Sagdic, Duygu Ozmen, Esra CapanogluAbstractThe aim of the current work was to evaluate the physicochemical, rheological, molecular, thermal and sensory properties of complementary food (CF) formulations prepared with quinoa (Chenopodium quinoa Willd) flour (QF). It was observed that QF addition significantly affected the physicochemical and rheological properties of CF formulations, resulting in higher protein and crude fiber, but lower total sugar contents and increasing storage (G′) and loss (G′′) modulus values. The glass transition temperature decreased due to QF addition. The FTIR spectra revealed the presence of aromatic amino acids derived from QF. GC, GC-MS and GC-O analyses revealed the presence of 51 aroma and 23 aroma-active compounds, among which aldehydes, alcohols and ketones were the most prevalent group of compounds. The formulation with 8% QF received the highest sensory score. QF could be used to improve the physicochemical, rheological, thermal and sensory properties of CF products.
       
  • Thermal treatment modified the physicochemical properties of recombinant
           oyster (Crassostrea gigas) ferritin
    • Abstract: Publication date: Available online 14 January 2020Source: Food ChemistryAuthor(s): Han Li, Xiaoyi Tan, Xiaoyu Xia, Jiachen Zang, Zhenyu Wang, Ming DuThe unique nanocage structure of ferritin can be used as functional nanomaterials and has wide application prospects. However, thermal treatment may affect the structure of ferritin, further affecting self-assembly property. In this study, the oyster ferritin gene GF1 was obtained, prokaryotically expressed in E. coli BL21 (DE3). Then the purified ferritin was heated from 60 to 100 oC for 10 min with untreated ferritin as a control sample. The aggregation state of ferritin was investigated and the difference in protein structure was evaluated in terms of particle size and protein structures. The results of electrophoresis indicated that thermal treatment induced denaturation and aggregation of ferritin macromolecules. Moreover, the particle size distribution shifted to larger size trend and aggregates were visible with the heated samples and the secondary structure and tertiary structure were destroyed gradually. The findings are beneficial for understanding the relationship of the structure and function of ferritin.Graphical abstractGraphical abstract for this article
       
  • Transcriptome analysis revealed changes of multiple genes involved in
           muscle hardness in grass carp (Ctenopharyngodon idellus) fed with faba
           bean meal
    • Abstract: Publication date: Available online 14 January 2020Source: Food ChemistryAuthor(s): Wei-Hua Xu, Hong-Hong Guo, Shi-Jun Chen, Yan-Zhi Wang, Zhuo-Heng Lin, Xian-De Huang, Hui-Juan Tang, Yu-Hui He, Ji-Jia Sun, Lian GanAbstractAn 8-week feeding trial and transcriptome analysis were conducted to investigate the potential mechanism of muscle-hardening caused by faba bean in grass carp (Ctenopharyngodon idellus). Ordinary grass carp (fed with practical diet) and crisp grass carp (fed with faba bean meal) groups were designed. Lower water holding capacity and higher some texture parameters were observed in the muscle of crisp grass carp compared with another group. 19.62 GB clean reads were generated, and total 1354 genes exhibiting differentially expression were identified (FDR < 0.05). Genes function enrichment revealed up-regulated genes in crisp grass carp mainly in response to myofibroblast proliferation, while down-regulated genes in response to immune regulation. Consistent with this, the tight junction pathway and the NF-κB signaling pathway were likewise significantly enriched. In summary, this study identified several candidate genes and putative signaling pathways deserving further investigation to the mechanism of muscle-hardening in fish fed with faba bean.
       
  • Poly(cyclodextrin-ionic liquid) based ferrofluid: A new class of magnetic
           colloid for dispersive liquid phase microextraction of polycyclic aromatic
           hydrocarbons from food samples prior to GC-FID analysis
    • Abstract: Publication date: Available online 14 January 2020Source: Food ChemistryAuthor(s): Boon Yih Hui, Nur Nadhirah Mohamad Zain, Sharifah Mohamad, Puttaruksa Varanusupakul, Hasnah Osman, Muggundha RaoovAbstractPoly(β-cyclodextrin-ionic liquid) grafted magnetic nanoparticles combined with 1-octanol as supramolecular solvents (SUPRASs) presenting new ferrofluid was developed and successfully applied in the dispersive liquid-phase microextraction of seven representative polycyclic aromatic hydrocarbons. One variable at-a-time (OVAT) analysis and response surface methodology (RSM) were used for efficient optimization of the main variables. The calibration curves were found to be linear in the range of 0.1-150 ng mL-1 with correlation of determinations (R2) ranging from 0.9944-0.9986. Detection limits ranged at 0.02-0.07 ng mL-1 for all studied PAHs. The intra and inter-day precision values (RSD %) were in the range of 1.80%-7.56% and 2.97%-8.23%, respectively. The ferrofluid showed a satisfactory reproducibility between 1.72% and 5.90%, and acceptable recovery values at 84%-110% were obtained for the real samples analysis. The optimized method was successfully applied to access the content safety of the PAHs studied in a variety of commercial food and beverages available in Malaysia.
       
  • Characterization and film-forming mechanism of egg white/pullulan blend
           film
    • Abstract: Publication date: Available online 13 January 2020Source: Food ChemistryAuthor(s): Ke Han, Yaofa Liu, Yuanyuan Liu, Xi Huang, Long ShengAbstractEdible films based on pullulan (Pu) and egg white (EW) were prepared in this study. As the egg white proportion increased, the mechanical properties of the blend films initially increased and then decreased. The best mechanical properties occurred at the optimal proportion of Pu:EW=1:1. The blend films with a higher content of egg white showed a lower degradation speed of moisture and polymers. FTIR spectroscopy illustrated peak displacement, X-ray diffraction patterns showed noticeable changes, and the secondary structure of egg white was altered. These results indicated that pullulan and egg white interacted extensively. The total α-helix and β-sheet content increased with the increment of pullulan content. The decrease of free amino content indicated that the degree of glycosylation increased with the addition of pullulan, which is associated with the Maillard reaction. The apparent color and the scanning electron microscopy images were also assessed in this study.
       
  • Identification and quantification of soluble and insoluble-bound phenolics
           in lentil hulls and their antioxidant potential
    • Abstract: Publication date: Available online 13 January 2020Source: Food ChemistryAuthor(s): JuDong Yeo, Fereidoon ShahidiAbstractThe identification and quantification of soluble- and insoluble-bound phenolics in lentil hulls were studied using HPLC-DAD-ESI-MSn and their antioxidant potential determined using DPPH radical scavenging ability (DRSA), reducing power (RP), and hydroxyl radical scavenging ability (HRSA) assays to test their electron and hydrogen donating abilities. A number of soluble phenolics such as phenolic acids, flavonoids, and proanthocyanidins were found, which lead to the remarkable antioxidant potential as reflected in DRSA, RP, and HRSA. Meanwhile, insoluble-bound phenolics displayed a relatively lower number of peaks and contents than their corresponding soluble phenolics, leading to a lower antioxidant potential than that of soluble phenolics. Moreover, dihydrokaempferol dimer and carboxylated kaempferol diglucoside were identified for the first time in the insoluble-bound form in lentils. This study offers important data for the identification of phenolic compounds derived from lentils and their antioxidant potential.
       
  • Comparison of activity, expression and S-nitrosylation of glycolytic
           enzymes between pale, soft and exudative and red, firm and non-exudative
           pork during post-mortem aging
    • Abstract: Publication date: Available online 13 January 2020Source: Food ChemistryAuthor(s): Yingying Wang, Rui Liu, Qin Hou, Xiaona Tian, Xiaoquan Fan, Wangang Zhang, Guanghong ZhouAbstractThe activity, expression and S-nitrosylation of glycogen phosphorylase (GP), phosphofructokinase (PFK) and pyruvate kinase (PK) was compared between pale, soft and exudative (PSE) and red, firm and non-exudative (RFN) pork. The nitric oxide synthase (NOS) activity of RFN pork was higher than PSE pork (P < 0.05). Glycogen and lactic acid content were significantly different between PSE and RFN samples at 1 h postmortem (P < 0.05). Compared to PSE pork, RFN pork had lower activities and higher S-nitrosylation levels of GP, PFK and PK (P < 0.05). Moreover, GP expression in RFN pork was lower (P < 0.05) while no significant differences of PFK and PK expression were observed between these two groups. These data suggest that protein S-nitrosylation can presumably regulate glycolysis by modulating glycolytic enzymes activities and then regulate the development of PSE pork.
       
  • Transcriptomics Integrated with Metabolomics Reveals the Effect of
           Regulated Deficit Irrigation on Anthocyanin Biosynthesis in Cabernet
           Sauvignon Grape Berries
    • Abstract: Publication date: Available online 13 January 2020Source: Food ChemistryAuthor(s): Bohan Yang, Shuang He, Yuan Liu, Buchun Liu, Yanlun Ju, Dengzhao Kang, Xiangyu Sun, Yulin FangRegulated deficit irrigation (RDI) is a new type of water-saving irrigation technology developed in recent years which was well suited to arid and semi-arid grape plant areas. The anthocyanin synthesis of grapes under RDI was revealed through omics in this study. RDI slightly decreased the hundred-grain weight and increased the soluble solid content, juice pH, reducing sugar content, and total anthocyanin content. Meanwhile, the total acid content decreased before ripening. Transcriptomics and metabolomics analyses revealed that large numbers of differentially expressed genes (DEGs) and significantly changed metabolites (SCMs) were filtered in the RDI groups. RDI1 with 30% ETc upregulated 7 related gene expression levels in the anthocyanin biosynthetic pathway and also increased some metabolites contents. Eventually, the contents of most monomeric anthocyanins in the RDI groups were increased, and the proportion of Mv increased in the ripe grapes of the RDI groups. In all, RDI is a useful water-saving irrigation method whcih could also increase anthocyanin content in grapes.Graphical abstractGraphical abstract for this article
       
  • Extracts from the edible insects Acheta domesticus and Tenebrio molitor
           with improved fatty acid profile due to ultrasound assisted or pressurized
           liquid extraction
    • Abstract: Publication date: Available online 13 January 2020Source: Food ChemistryAuthor(s): Paz Otero, Alba Gutierrez-Docio, Joaquin Navarro del Hierro, Guillermo Reglero, Diana MartinAbstractExtracts from the edible insects Acheta domesticus and Tenebrio molitor were obtained by ultrasound-assisted extraction (UAE) and pressurized-liquid extraction (PLE) using ethanol (E) or ethanol:water (E:W). Extraction yield, fatty acid profile, nutritional impact and cholesterol content were determined and compared with the initial insects. The highest extraction yield corresponded to PLE-T. molitor extracts. A decrease in total saturated fatty acid (SFA) and monounsaturated fatty acid (MUFA) contents, and an increase in the total polyunsaturated fatty acid (PUFA) content were observed for both UAE-E:W insect extracts, due to an enrichment in linoleic acid. The lipid indices (PUFA/SFA ratio, atherogenic and thrombogenic indices) for both UAE-E:W extracts were significantly improved compared with the initial insects. Although either extraction procedure led to cholesterol enrichment, the UAE-E:W conditions favoured the lowest concentration. Therefore, insects extracts with improved fatty acid profile can be selectively obtained, being UAE-E:W conditions preferred from the nutritional point of view.
       
  • Heterogeneous expression, molecular modification of amylosucrase from
           Neisseria polysaccharea, and its application in the preparation of
           turanose
    • Abstract: Publication date: Available online 13 January 2020Source: Food ChemistryAuthor(s): Lingqia Su, Yaqi Zhao, Dan Wu, Jing WuAbstractTuranose, a potential novel sweetener in food industry, can be synthesized by Neisseria polysaccharea amylosucrase (NpAS). However, the malt-oligosaccharide byproduct affects the yield. In this study, the NpAS mutant G396S, which was expected to interfer with the extension of glucan by increasing steric hindrance, was obtained. The NpAS and G396S were heterologously expressed in Bacillus subtilis and enzyme properties were analyzed. Results showed that the polymerization activity of G396S was decreased. In addition, the mutant was used in the preparation of turanose. When using 2 M sucrose as substrate, the turanose yield reached 410.4 g·L-1, an increase of 61 g·L-1 compared with that of NpAS. When fructose was added, the optimal fructose concentration for G396S decreased from 0.75 M to 0.5 M. The turanose production reached 523 g·L-1 with the conversion rate of 76.5%. This study contributes the use of turanose in food industry.
       
  • Effects of Oligosaccharides on Particle Structure, Pasting and Thermal
           
    • Abstract: Publication date: Available online 13 January 2020Source: Food ChemistryAuthor(s): Han Su, Jinjin Tu, Mingjing Zheng, Kaibo Deng, Song Miao, Shaoxiao Zeng, Baodong Zheng, Xu LuAbstractThe effects of fructooligosaccharides (FOS), galactooligosaccharides (GOS), and xylooligosaccharides (XOS) on gelatinization, retrogradation, thermal properties and particle size of wheat starch at different freezing temperatures were studied. The results showed that the wheat starch porosity, particle size, crystallinity, gelatinization temperature, peak and breakdown viscosity increased with increasing freezing temperature. With the addition of 16% oligosaccharides to starch, the porosity, particle size, crystallinity, initial gelatinization temperature, peak value, breakdown and retrogradation viscosity of the starch granules significantly decreased in the order of XOS>GOS>FOS. However, the pasting temperature of the granules increased. The addition of oligosaccharides (especially XOS, which has the most significant effect in inhibiting starch retrogradation) can inhibit the formation of starch crystal structures to a certain extent, reduce the damage from ice crystals to starch granules and delay starch retrogradation. Therefore, functional oligosaccharides can be used as a potentially effective additive to increase freezing stability in frozen starch-based foods.
       
  • An easy and rapid separation method for five major proteins from egg
           white: successive extraction and MALDI-TOF-MS identification
    • Abstract: Publication date: Available online 13 January 2020Source: Food ChemistryAuthor(s): Shengnan Ji, Dong Uk Ahn, Yunlong Zhao, Kai Li, Shugang Li, Xi HuangAbstractFive major proteins from egg white were separated using a successive extraction/precipitation protocol. The yield and purity of the separated proteins were measured. The separated proteins were confirmed by MALDI-TOF-MS, and their structures were characterized by CD spectrum. Lysozyme was first separated using FPC 3500 resin and then ovomucin from the lysozyme-free egg white. Ammonium sulfate and citric acid were added to the resulting lysozyme- and ovomucin-free egg white solution to precipitate ovotransferrin. Ovomucoid and ovalbumin were separated from the resulting supernatant using ethanol. The separated proteins were further purified and the optimal conditions for the further purifications were suggested. The purity and yield of lysozyme, ovotransferrin, ovalbumin, and ovomucoid were higher than 90% and 77%, while those of ovomucin were about 72% and 75%, respectively. This study separated five major proteins in egg white successively using resin adsorption, pH adjustment, salt/ethanol precipitation, and ultrafiltration.
       
  • Antioxidant properties of two novel lipophilic derivatives of
           hydroxytyrosol
    • Abstract: Publication date: Available online 13 January 2020Source: Food ChemistryAuthor(s): Tosin M. Olajide, Tao Liu, Haian Liu, Xinchu WengTwo novel lipophilic derivatives of the natural olive oil phenol, hydroxytyrosol (HT), were synthesized using 3,4-dihydroxyphenylacetic acid as starting material. Their antioxidant activities and kinetics compared to HT and TBHQ were assessed by Rancimat, Schaal Oven, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and deep-frying methods. All experiments, including kinetic data analysis based on the Arrhenius equation, utilized in assessing antioxidant activity except the DPPH assay revealed that the new lipophilic HT derivatives exhibited much stronger antioxidant activity than hydroxytyrosol. Tert-butylhydroquinone exhibited stronger antioxidant activity in bulk oil at 65 °C than the new HT derivatives, but showed much lower activity at higher temperatures (>110 °C). This demonstrates that the introduction of bulky alkyl moiety to the ortho-diphenolic structure of HT increased its antioxidant activity. It can be concluded that the new lipophilic HT derivatives satisfy industrial demands for bioactive compounds with strong antioxidant potential at high temperatures.Graphical abstractGraphical abstract for this article
       
  • Antioxidant Activity and Polyphenol Composition of Sugarcane Molasses
           Extract
    • Abstract: Publication date: Available online 11 January 2020Source: Food ChemistryAuthor(s): Myrna A. Deseo, Aaron Elkins, Simone Rochfort, Barry KitchenAbstractThe antioxidant activity of sugarcane molasses ethanol extract (ME) and its fraction (ME-RBF) was evaluated using ABTS, ORAC 6.0 and CAA assays and ME-RBF demonstrated 26-fold, 12-fold and 2-fold higher values, respectively than ME. Likewise, total polyphenol and flavonoid concentration in ME-RBF are more than 10-fold higher than ME, that suggested antioxidant activity is correlated with polyphenol composition. Quantitative analysis of 13 polyphenols (chlorogenic acid, caffeic acid, sinapic acid, syringic acid, vanillin, homoorientin, orientin, vitexin, swertisin, diosmin, apigenin, tricin and diosmetin) was carried out by LCMS. MS/MS analysis allowed the tentative identification of seven apigenin-C-glycosides, three methoxyluteolin-C-glycosides and three tricin-O-glycosides some of which have not been reported in sugarcane before to the best of our knowledge. The results demonstrated that sugarcane molasses can be used as potential source of polyphenols that can be beneficial to health.
       
  • Changes in odor characteristics of pulse protein isolates from germinated
           chickpea, lentil, and yellow pea: role of lipoxygenase and free radicals
    • Abstract: Publication date: Available online 11 January 2020Source: Food ChemistryAuthor(s): Minwei Xu, Zhao Jin, Zixuan Gu, Jiajia Rao, Bingcan ChenAbstractIn this study, pulse protein isolates (PPIs) were extracted from 0, 1, 3, and 5 days germinated chickpea, lentil, and yellow pea flours by alkaline extraction–isoelectric precipitation method. The germination time had negligible impact on the proximate composition of PPIs. In total, 67 volatiles in PPIs were identified via HS-SPME–GC–MS/O. Among all the identified volatile components, seven of them, including hexanal (11), (E)-2-octen-1-ol (7), (E,Z)-2,6-nonadienal (17), 3-octen-2-one (33), 3,5-octadien-2-one (34), 2-methoxy-3-isopropylpyrazine (56), and 2-methoxy-3-(1-methylpropyl)pyrazine (57), contributed to the beany-related odor of PPIs but much less than that in raw flours. However, the overall beany-related odor of PPIs increased when the germination time exceeded 1 day. Both the activity of lipoxygenase and the free radical populations in PPIs were positively related to the overall beany-related odor. Our findings are crucial for the preparation of germinated pulse proteins with improved functionality but without increasing undesirable odor.
       
  • The phenolic profile of virgin olive oil is influenced by malaxation
           conditions and determines the oxidative stability
    • Abstract: Publication date: Available online 11 January 2020Source: Food ChemistryAuthor(s): H. Miho, J. Moral, M.A. López-González, C.M. Díez, F. Priego-CapoteAbstractPhenolic compounds largely contribute to the nutraceutical properties of virgin olive oil (VOO), the organoleptic attributes and the shelf life due to their antioxidant capabilities. Due to the relevance of malaxation in the oil extraction process, we tested the effects of malaxation time on the concentrations of relevant phenolic compounds in VOO, and we evaluated the influence of performing malaxation under vacuum. An increase in malaxation time significantly decreased the concentrations of aglycone isomers of oleuropein and ligstroside but, conversely, increased the oleocanthal and oleacein contents. Additionally, malaxation under vacuum led to an increase in phenolic contents compared to standard conditions carried out at atmospheric pressure. Finally, we explored the possibility of predicting the VOO oxidative stability on the basis of the phenolic profile, and a model (R2 = 0.923; p < 0.0001) was obtained by combining the concentration of the VOO phenolic compounds and the main fatty acids.
       
  • Effects of pH-modification on the rennet coagulation of concentrated
           casein micelles suspensions
    • Abstract: Publication date: Available online 11 January 2020Source: Food ChemistryAuthor(s): Zhengtao Zhao, Milena CorredigAbstractThe aggregation of a mixed suspension of native and pre-acidified casein micelles was observed using rheology. Pre-acidified micelles were prepared by addition of glucono-delta-lactone, once pH of 6 or 5.5 was reached, the suspension was concentrated and added to untreated skim milk. Gelation was followed by addition of chymosin, for mixes before or after re-equilibration to the original milk pH. When pre-concentrated micelles were acidified, an earlier gelation point was shown, as well as a higher elastic modulus, compared to control suspensions. When skim milk containing pre-acidified micelles was re-equilibrated to the original pH no gelation was observed after addition of chymosin, in spite of very similar levels of diffusible calcium and phosphate concentration to those of the original milk. It was concluded that it may be possible to fine tune the rheological properties of the final chymosin induced gel network, by changing pretreating only a portion of the casein micelles, and modifying their colloidal calcium phosphate and the ratio of soluble to micellar casein.
       
  • Polyphenols and inhibitory effects of crude and purified extracts from
           tomato varieties on the formation of advanced glycation end products and
           the activity of angiotensin-converting and acetylcholinesterase enzymes
    • Abstract: Publication date: Available online 11 January 2020Source: Food ChemistryAuthor(s): W. Błaszczak, M. Jeż, A. Szwengiel
       
  • Effect of different oleogelators on lipolysis and curcuminoid
           bioaccessibility upon in vitro digestion of sunflower oil oleogels
    • Abstract: Publication date: Available online 11 January 2020Source: Food ChemistryAuthor(s): Sonia Calligaris, Marilisa Alongi, Paolo Lucci, Monica AneseAbstractSunflower oil enriched with curcuminoid compounds (CUs) was gelled by adding 5% (w/w) saturated monoglycerides (MG), rice bran waxes (RW) or a mixture of β-sitosterol and γ-oryzanol (PS). The resulting oleogels differed for rheological properties and firmness due to the difference in gel network structure. PS oleogel was the firmest sample followed by RW and MG ones. Upon in vitro digestion, fatty acid release as a function of digestion time was greatly affected by oleogel structure: the extent of lipolysis decreased as oleogel strength increased (PS
       
  • Low nanomolar concentrations of a quercetin oxidation product, which
           naturally occurs in onion peel, protect cells against oxidative damage
    • Abstract: Publication date: Available online 11 January 2020Source: Food ChemistryAuthor(s): Jocelyn Fuentes, M. Fernanda Arias-Santé, Elías Atala, Edgar Pastene, Marcelo Javier Kogan, Hernán SpeiskyAbstractThe occurrence of the quercetin oxidation metabolite 2-(3,4-dihydroxybenzoyl)-2,4,6-trihydroxy-3(2H)-benzofuranone (BZF), whose antioxidant potency is notably higher than the antioxidant potency of quercetin, was investigated in twenty quercetin-rich plant foods. BZF was identified (HPLC-DAD-ESI-MS/MS) only in the dry outer scales of onions and shallots. Aqueous extracts of onions (OAE) and shallots (SAE) were evaluated for their antioxidant and cytoprotective properties. OAE, whose potency did not differ from SAE, protected ROS-exposed Caco2 cells against oxidative (78%) and cellular (90%) damage at a 3 µg/L concentration (corresponding to 0.03 nM of BZF). After chromatographic resolution of OAE, the BZF peak accounted fully and exclusively for its antioxidant effect. The antioxidant effects of OAE and of a pure BZF were described by two perfectly overlapping curves whose concentration-dependence was within the 3x10-4 to 102 nM BZF range. Such unprecedented low concentrations place BZF-containing plants on the frontier of the search for novel sources of antioxidants.
       
  • A Novel Photoelectrochemical Sensor Based on Tailoring Printable
           Mesoscopic Chip for Fast and Real-time Phospholipids Oxidation Detection
    • Abstract: Publication date: Available online 10 January 2020Source: Food ChemistryAuthor(s): Pei Li, Muhan Zhang, Chong Sun, Daoying Wang, Weimin Xu, Ye Zou, Jingjing Ma, Yongzhi ZhuAbstractThe detection of phospholipids oxidation is important for meat control and disease prevention. In this paper, a photoelectrochemical sensor based on printable mesoscopic chip (PMC) for fast and real-time monitoring phospholipids oxidation was designed and fabricated. TiO2, ZrO2 and carbon films of PMC were screen-printed onto the FTO glass layer by layer. The PMC and the feasibility for determination of phospholipids oxidation were investigated by scanning electron microscope (SEM), UV-vis spectroscopy, cyclic voltammograms (CVs) and electrochemical impedance spectroscopy (EIS), etc. The short circuit current (Jsc) was used as a signal current, which would decrease if phospholipids in PMC were undergoing oxidation for the change of electrical properties. Compared with other methods, phospholipids in PMC did not require pretreatment, and the process was nondestructive and real-time. Meanwhile, this method showed high sensitivity and good selectivity. The fabricating process of PMC is simple, and the costs are low, relatively.
       
  • Fabrication of UMCM-1 based monolithic and hollow fiber - metal-organic
           framework deep eutectic solvents/molecularly imprinted polymers and their
           use in solid phase microextraction of phthalate esters in yogurt, water
           and edible oil by GC-FID
    • Abstract: Publication date: Available online 10 January 2020Source: Food ChemistryAuthor(s): Roya Mirzajani, Fatemeh Kardani, Zahra RamezaniAbstractIn this study, for the first time, hollow fiber and monolithic fiber were fabricated based on metal-organic framework deep eutectic solvents/ molecularly imprinted polymers (MOF- DES/MIPs) and were used for microextraction of phthalate esters under termed hollow fiber liquid membrane-protected solid-phase microextraction (HFLMP-SPME) followed by gas chromatography- flame ionization detection. Several parameters influencing extraction recoveries of phthalate esters including desorption and desorption parameters were investigated and optimized using fabricated MOF- DES/MIPs monolithic fiber. Under optimal conditions, detection limits (S/N= 3) of the method were in a range of 0.008–0.03 µg L−1 and limits of quantification (S/N = 10) were between 0.028 - 0.12 µg L−1. RSD for intra-day and inter-day precisions were between 2.4–4.7% and 2.6–3.4%, respectively. Subsequently, this procedure was successfully applied with satisfactory results in the determination of phthalate esters in yogurt, water, and soybean oil samples. The R (%) ranged from 95.5 - 100.0% in different samples.
       
  • White pepper-derived ratiometric carbon dots for highly selective
           detection and imaging of coenzyme A
    • Abstract: Publication date: Available online 9 January 2020Source: Food ChemistryAuthor(s): Ruiqing Long, Ying Guo, Lianwu Xie, Shuyun Shi, Jinju Xu, Chaoying Tong, Qinlu Lin, Te LiA new-style white pepper derived dual-emission carbon dots (CDs) with a quantum yield of 10.4 % was designed and facile constructed with one-pot solvothermal method. The green emission (520 nm) had an efficient and special “turn-on” fluorescence sensing of coenzyme A (CoA) with the aid of Cu2+, while red emission (668 nm) barely changed and worked as reference. In the concentration range (0−150 µM), relative fluorescence intensity ratios (F520/F668) showed excellent linear correlation with concentrations of CoA, and detection limit was as low as 8.75 nm. Moreover, the strategy has been successfully applied for label-free detection of CoA in real pig liver samples with good recoveries (93.3−108.0 %). Notably, the synthesized CDs had durable fluorescence, low cytotoxicity, and good biocompatibility for cellular imaging, which demonstrated wide and promising applicability for biosensing and bioimaging in the future.Graphical abstractGraphical abstract for this article
       
  • Changes in bioactive milk serum proteins during milk powder processing
    • Abstract: Publication date: Available online 9 January 2020Source: Food ChemistryAuthor(s): Yaowei Liu, Wenjin Zhang, Binsong Han, Lina Zhang, Peng ZhouAbstractThis study mainly investigated changes in milk serum proteins by simulating the industrial processing of whole milk powder using a label-free proteomic approach. A total of 391 proteins were identified, 89 of which were quantified in all groups. Compared with raw milk, the milk subjected to the heating pasteurization process showed significantly decreased the serum protein profile, whereas that subjected to vacuum concentration and spray-drying showed minimal changes. The LC-MS/MS results were further confirmed by determining the activity of bioactive xanthine oxidase and retention of lactoferrin and immunoglobulins. The data showed that 70%–85% of lactoferrin and immunoglobulins were retained in vacuum-concentrated or spray-dried milk but were hardly identifiable in heat-pasteurized milk or whole milk powders. These findings indicate the need for improving the current milk powder-manufacturing techniques to allow the retention of active milk proteins.
       
  • Changes provoked by nixtamalization and tortilla making in the lipids of
           two corn varieties. A study by 1H NMR
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Jon Alberdi-Cedeño, Mitsy Molina, Berenice Yahuaca-Júarez, María L. Ibargoitia, María D. GuillénAbstractThe aim of this study is to analyze in depth, by means of proton nuclear magnetic resonance, 1H NMR, the changes caused by nixtamalization and tortilla making in the lipid composition of two corn varieties. This technique permits the characterization of not only main but also minor lipid components of both corn and tortilla. Ferulates have been found for the first time among the minor components of these lipids. It has been proved that this processing affects the lipids of both corn varieties in a similar way. The total loss of fatty acids occurs as does partial loss of minor components. Furthermore, a slight oxidation is provoked during this processing as well as a small reduction in the unsaturation degree of the lipids. In spite of this a similar distribution of the different kinds of acyl groups has been found in corn and tortilla within each variety.
       
  • Trace water activity could improve the formation of 1,3-oleic-2-medium
           chain-rich triacylglycerols by promoting acyl migration in the lipase RM
           IM catalyzed interesterification
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Bin Peng, Fang Chen, Xianbiao Liu, Jiang-Ning Hu, Liu-Feng Zheng, Jing Li, Ze-Yuan DengNew structured lipids with 1,3-oleic-2-medium chain (OMO) triacylglycerols were synthesized by promoting acyl migration in Lipozyme RM IM catalyzed interesterification between coconut oil (CO) and high oleic rapeseed oil (HORO). Results from an orthogonal design L25(55) showed that the maximal yield of OMO-structured triacylglycerols was 45.65% under the following conditions: the molar ratio of CO to HORO, 50:50; enzyme dosage, 12 wt%; reaction temperature, 60 °C; reaction time, 2 h; water activity, 0.07. Low water activity showed a high rate of acyl migration (10.86% vs 5.07% no water system), which promoted OMO synthesis due to medium-chain fatty acid migration to the sn-2 position. In a low water content (5%) system of the molecular dynamics simulation, water molecules stabilized the whole structure of RM IM through hydrogen bonding, which helped fix lipase-catalyzed active sites, making substrates more easily inserted into active sites, resulting in increased enzyme activity.Graphical abstractGraphical abstract for this article
       
  • Thermal processing of peanut impacts detection by current analytical
           techniques
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Justin T. Marsh, Shyamali Jayasena, Ferdelie Gaskin, Joseph L. Baumert, Philip JohnsonAbstractRecalls of spice containing products due to undeclared peanut have highlighted the importance of analytical methods in these foods. We examined the performance of peanut detection methods in cumin and garlic, focusing on quantitative ELISA. Although suitable for qualitative detection, accurate quantitation proved difficult. Roasting of peanut contaminants influenced ELISA results, with raw peanut over-detected (3.9-fold) and roasted peanut under-detected (3.5-fold). Further investigation demonstrated the importance of protein targets for ELISA. The kit which gave the least variable results was based on detection of 2S albumin proteins. Additionally, we show that these proteins are more efficiently extracted from roasted peanut. We conclude that current methods are largely suitable for the qualitative detection of peanut in cumin and garlic. Quantitation relies on assumptions as to the state of thermal processing of peanut. We suggest that analytical method providers address robust detection by target selection, including identifying targets by MS.
       
  • Dietary pomegranate peel improves milk quality of lactating ewes: Emphasis
           on milk fat globule membrane properties and antioxidative traits
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Nurit Argov-Argaman, Miri Cohen-Zinder, Haim Leibovich, Moran Yishay, Harel Eitam, Rotem Agmon, Oren Hadaya, Ronit Mesilati-Stahy, Joshua Miron, Ariel ShabtayAbstractConcentrated pomegranate peel extract (CPE) was supplemented to ewes, and milk yield and fat content—fatty acid (FA) and phospholipid (PL) composition—were monitored. CPE-fed ewes had higher milk yield, and fat, protein and lactose contents than controls. Milk PL content—20% higher in the CPE-supplemented group—was regulated by treatment and not by total fat content; milk phosphatidylethanolamine and phosphatidylcholine increased by 22 and 26%, respectively, in CPE-supplemented vs. control ewes. Milk saturated FA concentration was higher, and total polyunsaturated and monounsaturated FA content lower in the CPE vs. control group, regardless of milk total fat content. CPE supplementation increased milk antioxidant capacity, suggesting antioxidant transfer from dietary source to milk, increasing stability and nutritive value. Our study provides first evidence for milk quality improvement in terms of antioxidants and PL enrichment without compromising total milk fat, suggesting strategies to improve dairy animals' milk composition without compromising total production.
       
  • Characterization of Saccharomyces cerevisiae based microcarriers for
           encapsulation of black cumin seed oil: Stability of thymoquinone and
           bioactive properties
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Kevser KaramanAbstractThymoquinone is a chief phytochemical constituent of black cumin seed oil (BCSO) and shows strong bioactivity. It has a weak stability against environmental conditions like heat and light. Encapsulation process by Saccharomyces cerevisiae is a popular technique to preserve the bioactivity and increase the stability of functional bioactive compounds. In the current study, BCSO was encapsulated by both plasmolysed (PYC) and nonplasmolysed yeast cell (NPYC) and stability of thymoquinone and bioactive properties of all samples were evaluated. And also, some physicochemical, morphological and conformational characterizations were carried out for the encapsules. The results showed that thymoquinone concentration and its bioactivity were preserved better in PYC during storage compared to BCSO and NPYC. The highest degradation ratio of thymoquinone during storage for the BCSO was 96.78% while the lowest one was for the PYC sample (52.63%).
       
  • C-glucosidic ellagitannins and galloylated glucoses as potential
           functional food ingredients with anti-diabetic properties: a study of
           α-glucosidase and α-amylase inhibition
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Nunzio Cardullo, Vera Muccilli, Luana Pulvirenti, Anaëlle Cornu, Laurent Pouységu, Denis Deffieux, Stéphane Quideau, Corrado TringaliAbstractDiabetes mellitus is a metabolic disorder characterized by hyperglycemia, which can be counteracted by inhibition of α-glucosidase and α-amylase, both involved in the carbohydrate metabolism. Fourteen C-glucosidic ellagitannins and three galloylated glucoses were studied as potential α-glucosidase and α-amylase inhibitors. Most of the compounds were found to be moderate inhibitors of α-amylase, but potent inhibitors of α-glucosidase, showing low-micromolar IC50 values, far lower than that of the antidiabetic drug acarbose. This selectivity can be an advantage for their possible application as functional food ingredients with anti-diabetic properties because strong α-amylase inhibition generally causes undesired side effects. The best inhibitors were selected for further studies. Intrinsic fluorescence measurements confirmed their high affinity towards α-glucosidase, highlighting a static quenching mechanism. Circular dichroism measurements and kinetics of inhibition indicated that the most active C-glucosidic ellagitannin roburin D (RobD) is a competitive inhibitor, whereas α-pentagalloylglucose (α-PGG) acts as a mixed-type inhibitor.
       
  • Improvement of the foamability of sparkling base wines by the addition of
           Acacia gums
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Rafael Apolinar-Valiente, Thomas Salmon, Pascale Williams, Michaël Nigen, Christian Sanchez, Richard Marchal, Thierry DocoAbstractIn sparkling wine, foam characteristics are one of the major attributes. The foam quality depends on wine components. Bentonite is added to the base wine to facilitate the riddling process, but causes a loss of foamability. Acacia gum can be used as additive in wine. We have studied if the addition of Acacia senegal gum (AsenG), Acacia seyal gum (AseyG) and different AsenG fractions could improve the foamability of different base wines treated with bentonite. The foamability differs depending on the gum or the gum fraction treatment but also on the wine, being these differences linked to some aspects of their respective compositions and molecular parameters. AsenG and AseyG increase the foamability (by Mosalux - sparging procedure), respectively, in five and seven out of eight base wines treated with bentonite. Therefore, AsenG and AseyG are potential treatments increasing the foamability of these wines.
       
  • Impact of processing and storage on the nutritional and sensory properties
           and bioactive components of Brassica spp. A review
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Sidonia Martínez, Jorge Armesto, Lucia Gómez-Limia, Javier CarballoAbstractBrassica spp. are excellent sources of bioactive compounds. These vegetables are usually processed in the home, or by catering and food service industries, on the basis of convenience and taste preference. Shelf-life of these seasonal, perishable vegetables can be extended by preservation methods (e.g. freezing and canning), which usually involve blanching. Cooking, blanching, freezing and canning alter the physical and chemical characteristics of Brassica, and only some of the changes are desirable. We have reviewed the results of a large number of studies that assessed the effects of different treatments and storage conditions on various quality parameters in Brassica. These effects are important in relation to nutritional value, health benefits and attractiveness of the vegetables. The findings vary considerably for each bioactive component, depending on the treatments, conditions and matrices. Optimization of processing and storage conditions is, therefore, important to maximize the intake of beneficial compounds contained in Brassica spp.
       
  • Effect of protein fortification on heat damage and occurrence of
           β-casomorphins in (un)digested donor human milk intended for nutrition of
           preterm infants
    • Abstract: Publication date: Available online 11 January 2020Source: Food ChemistryAuthor(s): Stefano Cattaneo, Valentina Pica, Milda Stuknytė, Fabio Masotti, Domenica Mallardi, Chiara Tabasso, Paola Roggero, Ivano De NoniAbstractPasteurized donor human milk (PDHM) for preterm infant nutrition is fortified with hydrolyzates of cow’s milk proteins, which have been poorly investigated in relation to heat-damage and occurrence of the bioactive peptides β-casomorphins (BCMs). Therefore, thermal protein modifications of three commercial fortifiers were assessed by measuring well-recognized indexes of heat load. The fortifiers did not contain pyrraline, whereas furosine and lysinoalanine levels roughly overlapped the lowest values reported for liquid formulas addressed to term infant nutrition. Bovine BCMs 3 to 7 and human BCMs 3 to 9 were searched. Bovine BCMs 3, 4, 6 and 7 were found in the undigested fortifiers. Following in vitro digestion simulating the digestive conditions of premature infant, bovine BCMs still occurred in fortified PDHM; the human BCMs 3, 7, 8 and 9 formed. Overall, these results better address the nutritional features of protein fortifiers and fortified PDHM intended for nutrition of preterm infants.
       
  • Bioactives and health benefits of nuts and dried fruits
    • Abstract: Publication date: Available online 11 January 2020Source: Food ChemistryAuthor(s): Cesarettin Alasalvar, Jordi-Salas Salvadó, Emilio RosAbstractNuts and dried fruits have been part of the human diet since prehistoric times. They are nutrient-rich foods and constitute an excellent means to deliver health-promoting bioactive compounds. As such, they serve as important healthful snack items, besides being part of many traditional and new recipes of gastronomy worldwide. Frequent consumption of nuts and/or dried fruits is highly recommended to obtain the full benefit of the nutrients, bioactives, and antioxidants that they contain, together with their desirable flavour. The macronutrients, micronutrients, and other health-promoting bioactive compounds contained in nuts and dried fruits may synergistically contribute to modulate the risk of cardiometabolic and other non-communicable diseases through various mechanisms. Experimental research, prospective studies, and human clinical trials have reported beneficial effects of nut consumption on various health outcomes. The benefits of dried fruits, however, have been less explored. This review summarizes recent findings on bioactive constituents, health claims, and health benefits of nuts and dried fruits and also discusses their great potential as healthy foods to benefit a number of diseases inflicting human beings.
       
  • Development of w1/o/w2 emulsion with gallic acid in
           the internal aqueous phase
    • Abstract: Publication date: Available online 11 January 2020Source: Food ChemistryAuthor(s): Cibéli Martins, Natasha Tiemi Fabri Higaki, Deise Prehs Montrucchio, Camila Freitas de Oliveira, Mona Lisa Simionatto Gomes, Marilis Dallarmi Miguel, Obdulio Gomes Miguel, Sandra Maria Warumby Zanin, Josiane de Fátima Gaspari DiasAbstractThe aim of this work is to develop a W1/O/W2 multiple emulsion with gallic acid in the internal aqueous phase (W1). A quantification method for gallic acid using HPLC-UV was developed and validated. In the first step a simple W1/O emulsion was prepared with distilled water, polyglycerol polyricinoleate, sodium chloride, gallic acid and pH 5.0 sodium acetate buffer system. The second step consisted of adding the simple emulsion to the external aqueous phase (W2) composed of distilled water, polysorbate 80 and xanthan gum. The multiple emulsion showed pseudoplastic behavior. After 28 days of analysis the multiple emulsion presented a stability index of 75% without pH variation, 89.61% of gallic acid concentration, 59.62% of antioxidant activity in the phosphomolybdenum complex assay and 80.58% of DPPH scavenging activity. It is concluded that the W1/O/W2 emulsion developed was stable for 28 days and maintained more than 50% of gallic acid antioxidant capacity.
       
  • Mucilage and cladode flour from cactus (Opuntia monacantha) as alternative
           ingredients in gluten-free crackers
    • Abstract: Publication date: Available online 11 January 2020Source: Food ChemistryAuthor(s): Melina Dick, Christian Limberger, Roberta Cruz Silveira Thys, Alessandro de Oliveira Rios, Simone Hickmann FlôresAbstractCactus cladode offers innovative ingredients such as cactus mucilage (CM) and cladode flour (CF) for producing gluten-free snacks. Five different crackers were formulated: C-C (control cracker prepared with 2% of commercial gums), C-CM (cracker containing 2% of CM instead of commercial gums), C-CF5, C-CF10, and C-CF15 (crackers incorporated of 5%, 10%, and 15% CF, respectively – free of commercial gums). CF characterization is also presented, demonstrating its great technological potentiality. The proximate composition of C-CM and C-CF mostly differed for ash and fiber content as compared to C-C. In general, crackers' physical properties were not impacted by CM or CF addition, except for the darker color of CF-supplemented crackers. The C-CM and CF-incorporated crackers showed higher total phenolics and antioxidant activity. Additionally, the latter samples were enhanced with carotenoids. Sensory evaluation revealed that C-CM and C-CF5 were those most accepted. Therefore, CM and CF are interesting alternatives for gluten-free cracker formulation.
       
  • Headspace solid-phase microextraction coupled to gas chromatography-mass
           spectrometry with selected ion monitoring for the determination of four
           food flavoring compounds and its application in identifying artificially
           scented rice
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Jinfeng Peng, Yang Yang, Youping Zhou, Charles H. Hocart, Hong Zhao, Yawei Hu, Feng ZhangAbstractThe adulteration of rice using synthetic aromatic flavorings to fraudulently imitate commercially valuable fragrant rice varieties has attracted extensive attention from regulatory authorities around the world. In order to get convincing evidence of adulteration, appropriate scientific analytical methods need to be developed. In this study, a simple and efficient headspace solid-phase microextraction (HS SPME) technique coupled with gas chromatography mass spectrometry using selected ion monitoring (GC–MS–SIM) for the determination of four food flavoring compounds which are possibly used as adulterants is proposed. The HS SPME operating under optimized conditions increased the selectivity and sensitivity of the analysis by eliminating matrix interferences. The method presented adequate precision and linearity with limits of detection ranging from 0.5 to 10 ng/mL. This HS SPME/GC–MS-SIM method is directly applicable to the analysis of volatiles in rice and has the advantages of minimal pretreatment. It was applied successfully to the analysis of six rice flavoring essences, ten fragrant rice and four artificially scented rice samples.
       
  • Influence of Mesona blumes polysaccharide on the gel properties and
           microstructure of acid-induced soy protein isolate gels
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Wenjie Wang, Mingyue Shen, Lian Jiang, Qianqian Song, Sucheng Liu, Jianhua XieAbstractThe effect of Mesona blumes polysaccharide (MBP) on the microstructure and gel properties of glucono-delta-lactone-induced soy protein isolate (SPI) gels was evaluated by texture, water holding capacity, rheology, and microstructure analysis. The results showed that the apparent viscosities and storage modulus (G′) of the SPI-MBP gels were increased as the MBP concentration increased. The addition of MBP promoted the water holding capacity (WHC) and gel strength of SPI-MBP gels. Scanning electron microscopy (SEM) showed that, in the presence of MBP, the surface of mixed gels became smooth and the structure became dense. Additionally, the zeta potential and interactions results indicated that electrostatic and hydrophobic interactions played an important role in maintaining the three-dimensional structure of SPI-MBP gels. In conclusion, the results of this study suggest that MBP is desirable for SPI-MBP gels as a gelling agent.
       
  • A UHPLC-HRMS based metabolomics and chemoinformatics approach to
           chemically distinguish ‘super foods’ from a variety of plant-based
           foods
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Francesca Di Ottavio, Julia M. Gauglitz, Madeleine Ernst, Morgan W. Panitchpakdi, Federico Fanti, Dario Compagnone, Pieter C. Dorrestein, Manuel SergiAbstractThe aim of this study was to investigate if the declared benefits associated with superfoods are related to a specific molecular composition. For this purpose, untargeted metabolomics and molecular networking were used to obtain an overview of all features, focusing on compounds with anti-inflammatory, antioxidant or antimicrobial properties.565 plant-based food samples were analyzed using UHPLC-HRMS and advanced data analysis tools.The molecular networking of the whole dataset allowed identification of a greater diversity of molecules, in particular, prenol lipids, isoflavonoids and isoquinolines in superfoods, when compared with non-superfood species belonging to the same botanical family. Furthermore, in silico tools were used to expand our chemical knowledge of compounds observed in superfood samples.
       
  • Improving the oxidative stability and lengthening the shelf life of DHA
           algae oil with composite antioxidants
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Yan Shen, Ting Lu, Xiao-Yang Liu, Man-Tong Zhao, Fa-Wen Yin, Kanyasiri Rakariyatham, Da-Yong ZhouAbstractBased on various antioxidant mechanisms, four kinds of antioxidants including ascorbyl palmitate (AP), vitamin E (VE), phytic acid (PA) and one of the polyphenols (antioxidant of bamboo leaves, tea polyphenol palmitate or tea polyphenols (TP)) were used in combination to improve oxidative stability of docosahexaenoic acid (DHA) algae oil. To achieve the best effect, the formulations and mixture ratios of the antioxidant combinations were optimized. The effects were monitored by peroxide value, thiobarbituric acid-reactive substances, acid value, free radicals, Rancimat induction time and fatty acid composition of DHA algae oil undergoing accelerated storage. Finally, the DHA algae oil containing 80 mg/kg AP, 80 mg/kg VE, 40 mg/kg PA and 80 mg/kg TP had the highest oxidative stability. Furthermore, the shelf life of DHA algae oil containing the optimum composite antioxidant was predicted by using accelerated shelf life testing coupled with Arrhenius model, which was 3.80-fold longer than the control sample.
       
  • Development of an analytical method for determination of total
           ethofumesate residues in foods by gas chromatography-tandem mass
           spectrometry
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Shizuka Saito-Shida, Nao Kashiwabara, Kouji Shiono, Satoru Nemoto, Hiroshi AkiyamaAbstractAnalytical method was developed for determining the total residue of ethofumesate (ET) herbicide using GC–MS/MS. The ET residues were analyzed as a sum of ET, 2-keto-ethofumesate (KET), and open-ring-2-keto-ethofumesate (OKET) and its conjugate. The extracted samples were partitioned with hexane and NaOH solution. For ET analysis, the hexane layer was cleaned up by a silica gel cartridge prior to GC–MS/MS analysis. For the analyses of the metabolites, the aqueous layer was heated with HCl to hydrolyze the conjugates, thereafter, heated in acetic anhydride to convert OKET to KET, and cleaned up by a silica gel cartridge prior to GC–MS/MS analysis. The method was validated for ET, KET, and OKET in garlic, onion, and sugar beet at 0.3 and 0.01 mg/kg. The recoveries were 94–113%, with relative standard deviations of
       
  • Total phenolics, anthocyanin profile and antioxidant activity of maqui,
           Aristotelia chilensis (Mol.) Stuntz, berries extract in freeze-dried
           polysaccharides microcapsules
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Jorge Romero-González, Kong Shun Ah-Hen, Roberto Lemus-Mondaca, Ociel Muñoz-FariñaAbstractThe effect of different polysaccharides combinations on the stability of maqui extract was studied in order to design functional foods, dietary supplements or natural colorants. Encapsulation by freeze-drying using maltodextrin, gum Arabic and inulin at 10, 20 and 30% was performed and phenolics, anthocyanin, antioxidant capacity and color difference of the microcapsules were determined. The stability of the bioactives after 60 days storage at 25 °C was also evaluated, along with analysis of aw, adsorption isotherm, and microstructure to characterize the powders. 10% encapsulating polysaccharide produced best results, with maltodextrin leading to highest process efficiency, while the mixture of maltodextrin/inulin in equal proportion led to highest retention of polyphenols (91.1%) and anthocyanin (98.8%) during storage. The inulin microcapsules retained 94.1% of its antioxidant capacity compared to 25.3% for the freeze-dried maqui powder. Concentration level and polysaccharide matrix of encapsulating agent significantly affect retention of bioactives in the microcapsules.
       
  • Tracing the geographical origin of rice by stable isotopic analyses
           combined with chemometrics
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Jishi Wang, Tianjin Chen, Weixing Zhang, Yan Zhao, Shuming Yang, Ailiang ChenAbstractMultivariate stable isotope analysis combined with chemometrics was used to investigate and discriminate rice samples from six rice producing provinces in China (Heilongjiang, Jilin, Jiangsu, Zhejiang, Hunan and Guizhou) and four other Asian rice producing countries (Thailand, Malaysia, Philippines, and Pakistan). The stable isotope characteristics were analyzed for rice of different species cultivated with varied farming methods at different altitudes and latitudes/longitudes. The index groups of δ13C, δ15N, δ18O, 207/206Pb and 208/207Pb were screened and established for the selected samples with different geographical features by means of principal component analysis (PCA) and discriminant analysis (DA), which would provide a sound technical solution for rice traceability and serve as a template for further research on the traceability of other agricultural products, especially plant-derived products.
       
  • The effects of heat treatment and fermentation processes on the formation
           of furfurals in milk-based dairy products using a QuEChERS technique
           followed by gas chromatography coupled with triple quadrupole mass
           spectrometry
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Yuying Cui, Xiaomei Shi, Yan Tang, Yunfeng Xie, Zhenxia DuAbstractA method based on gas chromatography coupled with triple quadrupole mass spectrometry (GC–MS/MS) combined with QuEChERS extraction was developed to detect furfurals, including furfural, 2-acetylfuran, 5-methyl-2-furfural, and 5-hydroxymethyl-2-furfural, in milk-based dairy products. Under the optimized conditions, good linearity was obtained with correlation coefficients (R2) above 0.999, and the recovery values from the spiked samples were 79.0%–115.0% with relative standard deviations (RSDs) less than 13.1%. The limits of detection (LODS) were in the range of 0.002–0.02 mg/kg. To investigate the effects of the production process on milk-based dairy products, 55 real samples were analysed. The higher contents of furfurals were observed when higher temperatures were used during heat treatment and fermentation. In addition, the Toxtree and T.E.S.T. software programs were used to predict the risks associated with these four furfurals. Ultimately, safe dairy intake levels were determined.
       
  • Major, minor and trace element concentrations in spices and aromatic herbs
           from Sicily (Italy) and Mahdia (Tunisia) by ICP-MS and multivariate
           analysis
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Angela Giorgia Potortì, Giuseppe Daniel Bua, Vincenzo Lo Turco, Asma Ben Tekaya, Asma Beltifa, Hedi Ben Mansour, Giacomo Dugo, Giuseppa Di BellaAbstractElement contents in different types of spices and aromatic herbs collected from Italy and Tunisia were evaluated. The aim was to evaluate: the possible differences and/or similarities among the analyzed samples; if it is possible related the samples to their geographical origins; the nutritional quality and the potential health risks. Potassium, Ca, Mg and Ni were low in laurel and rosemary; mint and thyme showed the highest Na and the lowest Se contents; arsenic and Cd levels were found highest in verbena which had also the lowest Hg content; lastly, black pepper had the highest Mn and the lowest Pb contents. Instead discrimination between Italian and Tunisian samples for each spices and aromatic herbs under analysis was achieved by PCA. Essential elements intake through samples was small. Levels of Pb in some samples exceed the maximum allowable level, but any safety risk for consumers is excluded.
       
  • Exogenous calcium deflects grape berry metabolism towards the production
           of more stilbenoids and less anthocyanins
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Viviana Martins, Kévin Billet, Ana Garcia, Arnaud Lanoue, Hernâni GerósAbstractCalcium supplements have increasingly been used at pre- and post-harvest stages for improving fruit firmness, but elevated calcium levels in grape cells were shown to reduce total anthocyanin content. In this study, we hypothesized that exogenous calcium influences specific polyphenolic compounds, and performed targeted UPLC-MS analysis in fruits collected from vines cv. “Vinhão” sprayed with 2% (w/v) CaCl2 throughout the fruiting season, in two consecutive vintages, and in grape cell cultures elicited with calcium. Results showed that anthocyanin content is reduced upon calcium treatment, while stilbenoid synthesis is generally stimulated, in line with UFGT and STS expression patterns. The main metabolites involved in this response were malvidin-3-O-glucoside, E-piceid, E-ε-viniferin and E-resveratrol. The accumulation of phenolic acids, catechin and some quercetin derivatives was also favored by calcium, while other flavonols and flavan-3-ols were affected according to the vintage and berry developmental stage. In cell cultures, the entire flavonoid pathway was repressed.
       
  • Characterisation and comparison of selected wheat (Triticum aestivum L.)
           cultivars and their blends to develop a gluten reference material
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Eszter Schall, Katharina A. Scherf, Zsuzsanna Bugyi, Lívia Hajas, Kitti Török, Peter Koehler, Roland E. Poms, Stefano D'Amico, Regine Schoenlechner, Sándor TömösköziAbstractThe reliability and comparability of gluten analytical results in gluten-free foods is hampered by the lack of reference materials (RM). This is partly caused by the yet incomplete knowledge of the effect of genetic and environmental variability of wheat proteins on immunochemical analyses, which affects the choice of gluten source to be applied for RM production. We investigated the genetic variability and the effect of harvest year on the protein composition of five previously selected wheat cultivars. We also compared the magnitude of these effects on ELISA results to get closer to the question of choosing individual cultivar or a mixture as an RM. Our results proved that the application of a blend for this purpose is advantageous. The candidates were also produced on pilot scale to investigate the feasibility of upscaling. The results of comparison studies showed that the pilot scale blended flour can also be suitable for RM.
       
  • The production of gel beads of soybean hull polysaccharides loaded with
           soy isoflavone and their pH-dependent release
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Shengnan Wang, Guoqiang Shao, Jinjie Yang, Jie Liu, Jing Wang, Hekai Zhao, Lina Yang, He Liu, Danshi Zhu, Yang Li, Lianzhou JiangAbstractCore-shell hydrogel beads were successfully produced from soybean hull polysaccharides (SHP). Using electron microscopy, the beads were found to be spherical with smooth surfaces and have tight gel network internal structures. Fourier transform infrared spectroscopy, differential scanning calorimetry, and X-ray diffraction were used to investigate the interaction between soy isoflavone and SHP in the gel beads mesh-like structure. Furthermore, the encapsulation efficiency and loading capacity of gel beads for soy isoflavone are 66.90% and 4.67%, respectively, and have the ability of pH-responsive release in vitro. Through the mathematical model of kinetics, we found that the release of soy isoflavone from gel beads showed Fickian diffusion in release media (pH 2.0 and 7.4), but showed non-Fickian diffusion at pH 4.0 and 6.8. This polymer can be extended to prepare more versatile delivery and controlled release system, appealing for food, pharmaceutical, biomedicine and cosmetics applications.
       
  • Bioactive pterocarpans from Trigonella foenum-graecum L
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Zi Wu, You-Sheng Cai, Ruiying Yuan, Qian Wan, Di Xiao, Jiachuan Lei, Jianqing YuAbstractTrigonella foenum-graecum L. (fenugreek) is used as a leafy vegetable and spice in China and North African countries. However, the biochemical components of its aerial parts were rarely explored. In this study, the bioactivities of the various extract fractions from the aerial parts of this edible plant were assessed, the ethyl acetate extract fraction exhibited strong antioxidant and anti-inflammatory effects. Through bioassay-guided isolation, one new pterocarpan (1), as well as twelve known pterocarpans (2–13) were obtained, nine of them (5–13) were first reported in the fenugreek, four pterocarpans (9, 11–13) had strong antioxidant activity, eleven pterocarpans (1–3, 5–12) possessed obvious anti-inflammatory activity. This study indicates that pterocarpans are main bioactive components of this edible plant. Apart from its nutritional value as food, the aerial parts of this plant can also be further explored as functional foods or antioxidants in food industry.
       
  • High-intensity ultrasound processing of kiwifruit juice: Effects on the
           microstructure, pectin, carbohydrates and rheological properties
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Jin Wang, Jun Wang, Sai Kranthi Vanga, Vijaya RaghavanAbstractThis study aimed to evaluate the influences of high-intensity ultrasound on the physiochemical properties of kiwifruit juice. Results reported high-intensity ultrasound processing significantly enhanced the color attributes, cloudiness, and sugars of kiwifruit juice. Further, the shear stress, apparent viscosity, storage and loss modulus was increased with the rise of processing time. However, a significant degradation in the nanostructure of water-soluble pectin and suspended particles in ultrasound treated kiwifruit juice was observed. In addition, ultrasound processing resulted in the rupture of cell wall causing the dispersion of the intracellular components into juice while higher damage in the cellular structure was observed by increasing the processing time. These structural changes reveal the physical mechanism of ultrasound in improving the rheological properties, color attributes, cloudiness, and water-soluble pectin of kiwifruit juice. Altogether these findings suggest that high-intensity ultrasound has an enormous potential to improve the physical properties of kiwifruit juice.
       
  • Development of an analytical method for simultaneously determining TBBPA
           and HBCDs in various foods
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Joon-Goo Lee, Jieun Anh, Gil-Jin Kang, Dongsul Kim, Youngwon KangAbstractTetrabromobisphenol A (TBBPA) and Hexabromocyclododecanes (HBCDs) are commonly used as brominated flame retardants in large volumes, and accumulate in plants and animals in the environment, and people are exposed to them when consuming food. As many countries are monitoring them in food, it is necessary to develop a method to analyze them simultaneously for cost efficiency. A method was developed and optimized under different conditions using accelerated solvent extraction to extract the lipids from the samples, acid silica column to clean the samples and liquid chromatography coupled with tandem mass spectrometry to determine TBBPA and HBCDs. The method was validated in different kinds of food. Uncertainty of measurement was calculated by combining all uncertainties of contributors. Intermediate precision (reproducibility) was the most influential contributor to uncertainty. 5 food categories with 115 samples were analyzed with the method, and mackerels containing high level of fat were highly contaminated by TBBPA and HBCDs.
       
  • Characterization of PLA-P3,4HB active film incorporated with essential
           oil: Application in peach preservation
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Jinyong Jiang, Liang Gong, Qingfeng Dong, Yongfeng Kang, Kazufumi Osako, Li LiAbstractThis study aimed to develop an active film by using biodegradable materials and antioxidant essential oils to improve gas and water vapor permeability during peach preservation. O2 and CO2 volume fractions and water status were investigated by using an oxygen meter and conducting low-field nuclear magnetic resonance (LF-NMR), respectively. Results revealed that the film added with angelica essential oil (AEO) had a 49.4% increase in 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity and high O2 and CO2 transmission rates and water vapor permeability. The film added with AEO showed the best preservation effect, effectively delaying the oxidation of peach, maintained the combined water, and extended the shelf life of peaches to more than 15 days. This study provided a relatively new LF-NMR method for tracking the internal water status of packaged peaches and served as an effective reference for the development of active food packaging.
       
  • Simultaneous multi-elemental speciation of As, Hg and Pb by inductively
           coupled plasma mass spectrometry interfaced with high-performance liquid
           chromatography
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Danyu Zhang, Shiwei Yang, Qingfang Ma, Jiannan Sun, Heyong Cheng, Yuanchao Wang, Jinhua LiuAbstractThis work establishes a hyphenated methodology coupling HPLC with ICP-MS for simultaneous speciation analysis of arsenic, mercury and lead for the first time. Four arsenicals (As(III), DMA, MMA and As(V)), four mercurials (Hg(II), MeHg, EtHg and PhHg) and three lead compounds (Pb(II), TML and TEL) were simultaneously analyzed within only 8 min with acceptable resolution (2.0–8.2 for As, 1.6–6.1 for Hg and 2.7–4.0 for Pb). The detection limits were 0.036–0.20 for As-species, 0.023–0.041 for Hg-species, and 0.0076–0.14 μg L−1 for Pb-species. The developed method was applied for the measurement of five lotus seed samples, indicating the presence of DMA (19.6–28.2 μg kg−1), TML (1.4–2.9 μg kg−1), MeHg (1.2–4.8 μg kg−1) and EtHg (0.8–2.2 μg kg−1). This method provides a promising tool for studying the toxic, metabolic and bioavailable behaviors of arsenic, mercury and lead.
       
  • Hydrolysis of oxidized phosphatidylcholines by crude enzymes from chicken,
           pork and beef muscles
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Marrapu Balakrishna, Jingjing Ma, Ting Liu, Zhiming Geng, Pengpeng Li, Daoying Wang, Muhan Zhang, Weimin XuAbstractCrude enzymes were extracted from beef, pork and chicken and were employed to hydrolyze 1-palmitoyl-2-linoleoyl-phosphatidylcholine (PLPC) and oxidized PLPC, i.e. hydroperoxide of PLPC (PLPC-OOH) and hydroxide of PLPC (PLPC-OH). HPLC-ELSD and ESI-MS were used to characterize and determinate hydrolytic products. After hydrolysis at 37 °C for 180 min, 26.8 ~ 27.4%, 21.6 ~ 22.8% and 17.8 ~ 19.0% of substrates were hydrolyzed by crude enzymes from beef, pork and chicken, respectively. Phospholipase A2 (PLA2) was the major contributor to hydrolysis, which accounted for 47.8 ~ 49.6%, 45.8 ~ 48.7% and 46.6 ~ 46.8% of hydrolysis of PLPC, PLPC-OOH and PLPC-OH, respectively. Crude enzymes demonstrated almost same specificities towards PLPC, PLPC-OOH and PLPC-OH. Under actions of crude enzymes, hydroperoxyoctadecadienoic acids (HpODE) and hydroxyoctadecadienoic acids (HODE) were yielded as hydrolytic products of PLPC-OOH and PLPC-OH, respectively. These finding would be helpful to better understand the fate of hydroperoxides of phospholipids and formation of HODE during meat products manufacturing.
       
  • Functionalizing zein through antisolvent precipitation from ethanol or
           aetic acid
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Kristin D. Mattice, Alejandro G. MarangoniAbstractZein forms viscoelastic networks in water which have shown to be extremely brittle and demonstrate low yield strength. This work investigates an alternative method of preparing zein networks through antisolvent precipitation, involving dissolution in ethanol or glacial acetic acid followed by precipitation by addition of excess water. The rheological and structural properties of the zein networks were analyzed and determined that modifications in functionality were solvent-dependent. Precipitation from ethanol resulted in a network with a highly organized, porous structure of increased ductility. In contrast, precipitation from glacial acetic acid resulted in a highly plasticized, continuous network, but only demonstrated a slightly reduced brittleness compared to control networks. The functionality of each network was retained over 24 h of storage. Overall, antisolvent precipitation was able to improve the functionality of zein networks for the purpose of food structuring, and also presented the additional advantages of being simple, inexpensive, and food grade.
       
  • Combined effects of gamma irradiation and aging on tenderness and quality
           of beef from Nellore cattle
    • Abstract: Publication date: 30 May 2020Source: Food Chemistry, Volume 313Author(s): Lorena Mendes Rodrigues, Luana Aparecida Sales, Paulo Rogério Fontes, Robledo de Almeida Torres Filho, Monalisa Pereira Dutra Andrade, Alcinéia de Lemos Souza Ramos, Eduardo Mendes RamosAbstractCombined effects of gamma irradiation (0, 3, 6 and 9 kGy) and aging (1 and 14 days) on quality attributes of vacuum-packaged beef from Nellore cattle were evaluated. The meat water holding capacity was affected by irradiation, increasing (p 
       
  • Development of a scalable procedure by a discontinuous crossflow DF/UF to
           obtain a concentrate of chenopodin from a dead-end centrifugal UF at bench
           scale
    • Abstract: Publication date: Available online 7 January 2020Source: Food ChemistryAuthor(s): Migdalia Arazo, Nestor Jaque, Nelson Caro, Lilian Abugoch, Cristian TapiaAbstractThe aim of this study was to develop a scalable crossflow diafiltration/ultrafiltration procedure for quinoa 11S globulin purification starting at the bench scale using Ultra15 centrifugal filter devices. The electrophoretic profiles of centrifugal ultrafiltration fractions showed a high heterogeneity in the bands, while crossflow ultrafiltration reduced the phenomena of protein sticking to the membrane, avoiding aggregate formation. In the crossflow protein concentration, flux decline curves were studied according to Hermiás fouling mechanisms and the resistance in a series model. High reversible resistance was related to external mechanisms due to complete blockage of the membrane surface followed by cake formation. The crossflow ultrafiltration was the most efficient technique for obtaining 57 kDa chenopodin isolate with higher processing capacity, purity and protein yield. The diafiltration/ultrafiltration process proved to be adequate and easy to handle to scale up the production of the 11S quinoa globulin.
       
  • Formation of bioactive peptides during simulated gastrointestinal
           digestion is affected by αs1-casein polymorphism in buffalo milk
    • Abstract: Publication date: Available online 7 January 2020Source: Food ChemistryAuthor(s): Shanshan Li, Qi Hu, Chen Chen, Jianxin Liu, Guoqing He, Ling Li, Jianping Wu, Daxi RenAbstractThe polymorphism of buffalo αs1-casein has been reported, but little is known about their effect on the biological properties. The objective of this study was to investigate the effect of αs1-casein polymorphism on the digestive properties and bioactivities of buffalo milk protein in simulated gastrointestinal digestion. In this study, two variants of αs1-casein, with one amino acid substitution of Leu193 (AA) → Ser193 (BB), were used. Under acidic gastric conditions, the particle size of αs1-casein variant BB was smaller and showed higher digestibility compared to variant AA. A total of 154 and 149 peptides were identified, respectively, from simulated gastrointestinal digestion of variants AA and BB; of three peptides have been previously reported to exert ACE-inhibition, anticancer, antioxidant, and anxiolytic activities. Our study demonstrated that αs1-casein polymorphism affects the digestive properties and the formation of bioactive peptides.
       
  • Dynamic changes of proton populations in potato flours during fermentation
           and their relationship with digestibility and functional properties
    • Abstract: Publication date: Available online 7 January 2020Source: Food ChemistryAuthor(s): Shengxiang Gong, Wenhui Li, Ying Yu, Xinzhe Gu, Wei Zhang, Zhengwu WangAbstractThe effects of fermentation on the dynamic state of proton populations, digestibility, and functional properties of potato flours prepared from Atlantic and Kexin No.1 were investigated. Depending on the changes in moisture content and digestibility of potato flours during fermentation, three proton populations were distinguished. Populations P21 and P22 of fermented potato flours gradually increased during fermentation, resistant starch content, swelling power, and pasting properties also increased, whereas moisture content, digestible starch content, and water solubility index gradually decreased. Correlation analyses showed that populations P21 and P22 had significantly positive correlations with resistant starch content, swelling power, peak viscosity, and breakdown viscosity of fermented potato flours (p < 0.05), while population P23 had significantly positive correlations with moisture content, digestible starch content, and water solubility index (p < 0.001). The results implied that the proton population was an important factor influencing the digestibility and functional properties of fermented potato flours.
       
  • Optimization of fungi co-fermentation for improving anthraquinone contents
           and antioxidant activity using artificial neural networks
    • Abstract: Publication date: Available online 7 January 2020Source: Food ChemistryAuthor(s): Jiao Yang, Yun Huang, Haiyu Xu, Dongyu Gu, Fa Xu, Jintian Tang, Chen Fang, Yi YangAbstractThe fermentation products of edible fungi are rich in anthraquinones and have a variety of activities, including the antioxidant activity. Because of the large number of combinations, it is very difficult to obtain the optimal multi-strains co-fermentation to improve the yield of anthraquinone. In the present study, an intelligent model based on artificial neural networks (ANNs) using backpropagation (BP) and radial basis function (RBF) algorithms was developed and validated to predict the anthraquinone contents in 136 two fungi and 680 three fungi co-fermented products. After experimental validation of the anthraquinone contents, the mean absolute error and the mean bias error of the results from RBF ANN were lower than those from BP ANN. The results indicated that the anthraquinone contents in A. bisporus, C. comatus and H. erinaceus co-fermentation product was the highest (2.11%). Furthermore, this co-fermentation product showed strong antioxidant activity.
       
  • Mineral profile of weight loss related foods marketed in spain
    • Abstract: Publication date: Available online 7 January 2020Source: Food ChemistryAuthor(s): Ana Zurita-Ortega, Ana Cervera-Mata, Gabriel Delgado, Félix Zurita-Ortega, José Ángel Rufián-Henares, Silvia PastorizaAbstractLow calorie foods are products designed to replace complete meals or to control snacking in many hypocaloric diets. These products provide many nutrients to the human diet, but little is known about their mineral elements composition. Here we study the mineral profile of weight loss related products, including the analysis of 22 elements (As, Ba, Be, Bi, Cd, Co, Cr, Cu, K, Mn, Mo, Na, Ni, P, Pb, Th, Tl, Sb, U, V, Y and Zn) in 73 commercial products marketed in Spain. In general a portion of these products provide up to 20-30% of the daily dietary reference intake of essential trace minerals like Cr or Mo. On the contrary, some of these foods have large concentrations of toxic minerals like As, Cd or Pb. In fact, the intake of those products with higher concentrations of toxic elements during a weight loss program could pose a risk to human health.
       
  • Extraction and preliminary purification of polysaccharides from Camellia
           oleifera Abel. seed cake using a thermoseparating aqueous two-phase system
           based on EOPO copolymer and deep eutectic solvents
    • Abstract: Publication date: Available online 7 January 2020Source: Food ChemistryAuthor(s): Chang Gao, Changyong Cai, Jiajia Liu, Yani Wang, Yongzhong Chen, Lingqi Wang, Zhijian TanAbstractA thermoseparating aqueous two-phase system (ATPS) based on ethylene oxide-propylene oxide (EOPO) copolymer and deep eutectic solvents (DES) was developed for the extraction and preliminary purification of polysaccharides in Camellia oleifera Abel. seed cake. DESs were used as the extraction media for obtaining the crude extract. The maximum extraction yield (Y) of polysaccharides was 152.37 mg/g in the crude extract. Then the crude polysaccharides were extracted and preliminary purified by EOPO/DES ATPS. The maximum extraction efficiency (E.E.) of polysaccharides was 86.91% in EOPO-rich phase by the first ATPS extraction. The EOPO-rich phase was separated and the polysaccharides were recovered by temperature-induced phase separation. The maximum recovery efficiency (R.E.) was 84.92% in aqueous phase by the second ATPS extraction. This thermoseparating ATPS possesses the merits of good environment-friendlies, simple operation, and easy recovery of components, which can be used as an efficient method for the extraction and separation of polysaccharides.
       
 
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