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You searched for: Journal name Food chemistry: X Remove constraint Journal name: Food chemistry: X Publication year rev 7978-2022 Remove constraint Publication year rev: 7978-2022 Source 2022 v.14 Remove constraint Source: 2022 v.14
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1. Antioxidant and antihypertensive activity of Gouda cheese at different stages of ripening

Author:
Lucibel Álvarez Ramos; Daniel Arrieta Baez; Gloria Dávila Ortiz; Jorge Carlos Ruiz Ruiz; Víctor Manuel Toledo López
Source:
Food chemistry: X 2022 v.14 pp. 100284
ISSN:
2590-1575
Subject:
Gouda cheese; antihypertensive effect; antioxidants; dairy industry; enzyme inhibitors; food chemistry; functional foods; peptides; peptidyl-dipeptidase A; proteolysis; Mexico
Abstract:
... In Mexico, local ripened cheeses such as Chihuahua, Ranchero, and Cotija are produced, being consumed in great quantities together with imported cheeses. Proteolysis that takes place during ripening generates bioactive peptides; in this way the cheese acquires potential as a functional food. The ripening process of Gouda cheese was studied based on its bromatological and sensorial properties, bioa ...
DOI:
10.1016/j.fochx.2022.100284

2. Changes in chemical composition and starch structure in rice noodle cultivar influence Rapid Visco analysis and texture analysis profiles under shading

Author:
Hong Chen; Tao Wang; Fei Deng; Fan Yang; Xiaoyuan Zhong; Qiuping Li; Wanjun Ren
Source:
Food chemistry: X 2022 v.14 pp. 100360
ISSN:
2590-1575
Subject:
amylose; carbohydrate structure; crystal structure; cultivars; food chemistry; gelatinization; gels; hardness; noodles; protein content; rice; rice flour; texture; viscosity
Abstract:
... GuichaoII, a rice variety with high amylose content widely used to make rice noodles, exhibits high hardness (631.07–729.43), gel consistency (8.47–9.47 mm), and hold viscosity/peak viscosity (HPV/PKV) (0.85–0.88); however, it has a low protein content (5.74–6.96%) and swelling factor (5.49–9.77). Herein, GuichaoII was subjected to low-light stress (53% reduction) during the grain filling stage. T ...
DOI:
10.1016/j.fochx.2022.100360

3. Characterization of xanthine oxidase inhibitory activities of phenols from pickled radish with molecular simulation

Author:
Xiaoze Liu; Daren Wu; Jingwen Liu; Guiling Li; Zhengxiao Zhang; Chaoxiang Chen; Lingyu Zhang; Jian Li
Source:
Food chemistry: X 2022 v.14 pp. 100343
ISSN:
2590-1575
Subject:
circular dichroism spectroscopy; enzyme activity; fluorescence; food chemistry; homeostasis; hydrogen; hydrophobicity; hydroxybenzaldehyde; molecular dynamics; radishes; uric acid; xanthine oxidase
Abstract:
... Pickled radish is a general source of natural bioactive compounds that include phenols. Here, we used molecular docking, fluorescence quenching, circular dichroism spectroscopy and molecular dynamics simulations to identify potential inhibitors against xanthine oxidase from a library of pickled radish compounds. The most effective compounds were selected for validation through in vitro experiments ...
DOI:
10.1016/j.fochx.2022.100343

4. Co-encapsulation of chlorogenic acid and cinnamaldehyde essential oil in Pickering emulsion stablized by chitosan nanoparticles

Author:
Ben Niu; Hangjun Chen; Weijie Wu; Xiangjun Fang; Honglei Mu; Yanchao Han; Haiyan Gao
Source:
Food chemistry: X 2022 v.14 pp. 100312
ISSN:
2590-1575
Subject:
active ingredients; chitosan; chlorogenic acid; emulsions; essential oils; food chemistry; water solubility; wettability
Abstract:
... Most of the current research only explored the loading of an active substance in active packaging. In this study, cinnamaldehyde essential oil (CEO) and chlorogenic acid (CA) were co-encapsulated in chitosan (CS) nanoparticles based Pickering emulsion. The morphology and wettability of CS-CA particles were determined. In addition, physicochemical characterizations and stability of the Pickering em ...
DOI:
10.1016/j.fochx.2022.100312

5. Comprehensive analysis of quality characteristics in main commercial coffee varieties and wild Arabica in Kenya

Author:
Collins Ogutu; Sylvia Cherono; Charmaine Ntini; Lu Wang; Yuepeng Han
Source:
Food chemistry: X 2022 v.14 pp. 100294
ISSN:
2590-1575
Subject:
Coffea arabica; antioxidant activity; caffeine; chlorogenic acid; discriminant analysis; flavor; food chemistry; odors; pH; pyrazines; sucrose; thiols; trigonelline; Kenya
Abstract:
... Coffee flavor is a complex commercial trait and its generation mechanisms remain largely unclear. Here, we investigated non-volatile and volatile compounds in the AA grade coffee beans of cultivated and wild Coffea arabica accessions in Kenya. An increased accumulation of trigonelline and sucrose along with a decreased accumulation of caffeine and 5-caffeoylquinic acid or chlorogenic acid (CGA) re ...
DOI:
10.1016/j.fochx.2022.100294

6. Cooking methods affected the phytochemicals and antioxidant activities of potato from different varieties

Author:
Haitian Fang; Xiuxiu Yin; Jiequn He; Shihua Xin; Huiling Zhang; Xingqian Ye; Yunyun Yang; Jinhu Tian
Source:
Food chemistry: X 2022 v.14 pp. 100339
ISSN:
2590-1575
Subject:
air drying; antioxidant activity; antioxidants; ascorbic acid; carotenoids; food chemistry; phytochemicals; potatoes
Abstract:
... In order to investigate the effect of different cooking methods on the phytochemicals and antioxidant activities of potato from different varieties, three varieties of potatoes were cooked with seven domestic methods. The contents of total phenolic, total carotenoid, vitamin C and phenolic acids of cooked potato were analyzed as well as the antioxidant activities. Results indicated that all the co ...
DOI:
10.1016/j.fochx.2022.100339

7. Effect of food processing on antioxidants, their bioavailability and potential relevance to human health

Author:
Gamze Toydemir; Busra Gultekin Subasi; Robert D. Hall; Jules Beekwilder; Dilek Boyacioglu; Esra Capanoglu
Source:
Food chemistry: X 2022 v.14 pp. 100334
ISSN:
2590-1575
Subject:
bioavailability; blood flow; chemical composition; digestive system; food chemistry; food industry; human health; humans
Abstract:
... It has long been recognized that the antioxidants present in fresh plant materials may be very different to those we ingest via our foods. This is often due to the use of food processing strategies involving thermal/non-thermal treatments. Current research mostly focuses on determining what is present in vegetative starting materials; how this is altered during processing; how this influences acti ...
DOI:
10.1016/j.fochx.2022.100334

8. Effects of five extraction methods on total content, composition, and stability of flavonoids in jujube

Author:
Xiu-min Liu; Ya Liu; Chun-hui Shan; Xin-quan Yang; Qin Zhang; Na Xu; Li-ying Xu; Wen Song
Source:
Food chemistry: X 2022 v.14 pp. 100287
ISSN:
2590-1575
Subject:
Ziziphus; food chemistry; microwave treatment; rutin; solvents; ultrasonic treatment
Abstract:
... The present study investigated the effects of different extraction methods including water-water bath (W-WB), ethanol-water bath (E-WB), deep eutectic solvent (DES) combined with ultrasound-assisted extraction (DES-UAE), microwave-assisted extraction (DES-MAE), and enzyme-assisted extraction (DES-EAE) on flavonoids (total flavonoid content, flavonoid composition, and stability) in jujube. The high ...
DOI:
10.1016/j.fochx.2022.100287

9. Identification of collagen 1α3 in teleost fish species and typical collision induced internal fragmentations

Author:
Anne J. Kleinnijenhuis; Frédérique L. van Holthoon; Bastiaan van der Steen
Source:
Food chemistry: X 2022 v.14 pp. 100333
ISSN:
2590-1575
Subject:
collagen; dietary supplements; fish; fish skin; food chemistry; gelatin; hydrolysates
Abstract:
... In contrast to collagens 1α1 and 1α2, the more obscure collagen 1α3 is sparsely mentioned in literature. In skin collagen type 1 of teleosts (bony fish), however, the chain occurs in a heterotrimer together with collagens 1α1 and 1α2, which makes it one of the most abundant proteins in teleosts. As teleost fish species and gelatin (hydrolysate) prepared from their skin are a major source for food ...
DOI:
10.1016/j.fochx.2022.100333

10. Immunoregulatory activity of a low-molecular-weight heteropolysaccharide from Ganoderma leucocontextum fruiting bodies in vitro and in vivo

Author:
Xiong Gao; Ranhua Zeng; Jiayi Qi; Chi-Tang Ho; Bin Li; Zhongzheng Chen; Shaodan Chen; Chun Xiao; Huiping Hu; Manjun Cai; Yizhen Xie; Qingping Wu
Source:
Food chemistry: X 2022 v.14 pp. 100321
ISSN:
2590-1575
Subject:
Ganoderma; Toll-like receptor 2; blood serum; chemical structure; chemokine CCL2; food chemistry; glucagon-like peptide 1; immunoglobulins; immunomodulation; immunostimulants; interleukin-6; macrophages; mitogen-activated protein kinase; necrosis; neoplasms; nitric oxide; phagocytosis; reactive oxygen species; transcription factor NF-kappa B; water solubility
Abstract:
... The chemical structure of GLP-1, a novel water-soluble heteropolysaccharide purified Ganoderma leucocontextum fruiting bodies, has been characterized in our previous study. This study aimed to investigate the immunostimulatory activity of GLP-1 in vitro and in vivo by using RAW264.7 macrophages and cyclophosphamide-induced immunosuppressed mice model. Results showed that GLP-1 was able to enhance ...
DOI:
10.1016/j.fochx.2022.100321

11. Impact of alfalfa (Medicago sativa L.) galactomannan on the microstructural and physicochemical changes of milk proteins under static in-vitro digestion conditions

Author:
Thierry Hellebois; Claire Gaiani; Christos Soukoulis
Source:
Food chemistry: X 2022 v.14 pp. 100330
ISSN:
2590-1575
Subject:
Medicago sativa; alfalfa; coagulation; densitometry; digesta; digestibility; food chemistry; free amino acids; galactomannans; in vitro digestion; intestines; milk; polyacrylamide gel electrophoresis; sodium caseinate; whey; whey protein isolate
Abstract:
... This paper reports on the impact of alfalfa galactomannan (AAG, 0.1, 0.5 or 1% wt.) on the colloidal changes and digestibility of sodium caseinate (NaCN) and whey protein isolate (WPI) dispersions (10% wt.) under static in-vitro digestion conditions. Static laser light scattering and confocal laser scanning microscopy-assisted assessment of the NaCN-based gastric chymes confirmed the ability of AA ...
DOI:
10.1016/j.fochx.2022.100330

12. In vitro testing indicates an accelerated rate of digestion of starch into glucose of cooked rice with the development of low amylose rice in China

Author:
Min Huang; Liqin Hu; Jiana Chen; Fangbo Cao
Source:
Food chemistry: X 2022 v.14 pp. 100278
ISSN:
2590-1575
Subject:
amylose; diabetes; digestion; food chemistry; glucose; rice; risk; China
Abstract:
... The consumption of low amylose rice has substantially increased in China in recent years. This in vitro study showed that the starch digestion process was distinctly different between a group of commercial rice samples (CR, n = 34) with low amylose content (14–20%) and a group of control rice samples (CK, n = 16) with high amylose content (24–30%). In particular, the CR group had an active digesti ...
DOI:
10.1016/j.fochx.2022.100278

13. Label-free based proteomics revealed the specific changes of muscle proteins in pike eel (Muraenesox cinereus) under cold stress

Author:
Pengxiang Yuan; Xiaonan Chen; Soottawat Benjakul; Jipeng Sun; Bin Zhang
Source:
Food chemistry: X 2022 v.14 pp. 100275
ISSN:
2590-1575
Subject:
Muraenesox cinereus; cold; cold stress; cytoskeleton; fibronectins; food chemistry; frozen storage; histones; liquid chromatography; mass spectrometry; muscles; proteomics; tubulin
Abstract:
... Chemical- and liquid chromatography coupled with mass spectrometry (LC–MS) based proteomics strategies were executed to investigate the alterations of protein profiles in pike eel (Muraenesox cinereus) muscle during chilling (CPE) and frozen (FPE) storage. Chemical results indicated that springiness and myofibrillar protein (MP) content of muscle tissues decreased significantly during 6 days of ch ...
DOI:
10.1016/j.fochx.2022.100275

14. Metabolites comparison in post-fermentation stage of manual (mechanized) Chinese Huangjiu (yellow rice wine) based on GC–MS metabolomics

Author:
Qi Peng; Kai Meng; Huajun Zheng; Hefeng Yu; Yuhao Zhang; Xinyi Yang; Zichen Lin; Guangfa Xie
Source:
Food chemistry: X 2022 v.14 pp. 100324
ISSN:
2590-1575
Subject:
flavor; food chemistry; gas chromatography-mass spectrometry; industrialization; metabolites; metabolomics; rice wines
Abstract:
... In order to understand the differences of metabolites and their key metabolic pathways between traditional manual and mechanized Huangjiu, gas chromatography-mass spectrometry (GC–MS) combined with non targeted metabolomics was used to track and monitor Huangjiu in the whole post-fermentation stage. The results showed that 25 metabolites and 14 metabolites were identified as differential metabolit ...
DOI:
10.1016/j.fochx.2022.100324

15. Modification of myofibrillar protein gelation under oxidative stress using combined inulin and glutathione

Author:
Wenhui Ma; Qi Yang; Xin Fan; Xianqi Yao; Jiwei Kuang; Cong Min; Yungang Cao; Junrong Huang
Source:
Food chemistry: X 2022 v.14 pp. 100318
ISSN:
2590-1575
Subject:
food chemistry; gelation; gels; glutathione; inulin; meat protein; oxidation; oxidative stability; oxidative stress; particle size; pork; solubility
Abstract:
... The effects of inulin (1.5%), glutathione (GSH, 0.05%), and their combination (1.5% inulin + 0.05% GSH) on the conformational structure and gel performance of pork myofibrillar protein (MP) under oxidation condition were examined. The addition of GSH significantly prevented oxidation-induced carbonylation, reduction of α-helix content, and protein aggregation. As a result, treatment with GSH signi ...
DOI:
10.1016/j.fochx.2022.100318

16. Nutritional quality of protein flours of fava bean (Vicia faba L.) and in vitro digestibility and bioaccesibility

Author:
Victor Andrés Ayala-Rodríguez; Abad Arturo López-Hernández; Manuel López-Cabanillas Lomelí; Blanca Edelia González-Martínez; Jesús Alberto Vázquez-Rodríguez
Source:
Food chemistry: X 2022 v.14 pp. 100303
ISSN:
2590-1575
Subject:
Vicia faba; bioavailability; computer simulation; faba beans; flour; food chemistry; heat treatment; human nutrition; humans; legumin; molecular weight; nutritive value; peptides; plant source protein; polyacrylamide gel electrophoresis; protein concentrates; protein sources; vicilin
Abstract:
... Fava bean (Vicia fabaL.) is a high-protein crop consumed worldwide and is an exceptional plant-based protein source for human consumption. The present study evaluatedin vitronutritional properties of four different protein flours of fava bean: minimal processed flour (MPF), cooked flour (CF), non-polyphenol protein concentrate (NPP), and polyphenol-protein concentrate (PP). NPP showed the highest ...
DOI:
10.1016/j.fochx.2022.100303

17. Phomopsis longanae Chi causing the pulp breakdown of fresh longan fruit through affecting reactive oxygen species metabolism

Author:
Jing Yu; Yazhen Chen; Hetong Lin; Yifen Lin; Mengshi Lin; Yi Zheng; Zhongqi Fan
Source:
Food chemistry: X 2022 v.14 pp. 100301
ISSN:
2590-1575
Subject:
Diaporthe; cell membranes; flavonoids; food chemistry; fruits; lipid peroxidation; longans; metabolism; pathogens; pulp; spoilage
Abstract:
... Phomopsis longanae Chi is a crucial pathogen causing fruit spoilage in postharvest fresh longan. The influence of P. longanae invasion with a suspension containing 1 × 10⁴P. longanae spores per mL on the breakdown occurrence and ROS metabolism in pulp of longan cv. Fuyan during storage at 28 °C was explicated. Compared to control group, more severe development of pulp breakdown (PB), higher PB ind ...
DOI:
10.1016/j.fochx.2022.100301

18. Physicochemical and antioxidant properties of Lycium barbarum seed dreg polysaccharides prepared by continuous extraction

Author:
Xiu-Xiu Zhang; Zhi-Jing Ni; Fan Zhang; Kiran Thakur; Jian-Guo Zhang; Mohammad Rizwan Khan; Rosa Busquets; Zhao-Jun Wei
Source:
Food chemistry: X 2022 v.14 pp. 100282
ISSN:
2590-1575
Subject:
Lycium barbarum; cosmetics; foams; food chemistry; functional foods; oils; polysaccharides; solubility; xylose
Abstract:
... Lycium barbarum seed dreg polysaccharides (LBSDPs) were continuously extracted with four different solvents [hot buffer (HBSS), chelating agent (CHSS), dilute alkaline (DASS), and concentrated alkaline (CASS)]. The present study characterized the physicochemical and anti-oxidant based functional properties of different LBSDPs. The monosaccharide analysis revealed xylose (64.63%, 70.00%, 44.71%, an ...
DOI:
10.1016/j.fochx.2022.100282

19. Screening, optimization and characterization of exopolysaccharides produced by novel strains isolated from Moroccan raw donkey milk

Author:
Reda Derdak; Souraya Sakoui; Oana Lelia Pop; Dan Cristian Vodnar; Boutaina Addoum; Abdelhakim Elmakssoudi; Faouzi Errachidi; Ramona Suharoschi; Abdelaziz Soukri; Bouchra El Khalfi
Source:
Food chemistry: X 2022 v.14 pp. 100305
ISSN:
2590-1575
Subject:
Enterococcus; Leuconostoc mesenteroides; antioxidant activity; ass milk; exopolysaccharides; food chemistry; leaves; molecular weight; temperature; thermal stability
Abstract:
... Two exopolysaccharides (EPS) producing strains, isolated from raw donkey milk were identified as Leuconostoc mesenteroides SL and Enterococcus viikkiensis N5 using 16S rDNA sequencing. The Box Benheken design exhibited the highest yield of EPS-SL (672.342 mg/L) produced by SL and of EPS-N5 (901 mg/L) produced by N5. The molecular weight was 1.68×10⁴ for EPS-SL and 1.55×10⁴ Da for EPS-N5. FTIR, NMR ...
DOI:
10.1016/j.fochx.2022.100305

20. Structural characterization and hypolipidemic activity of Gracilaria lemaneiformis polysaccharide and its degradation products

Author:
Xiaoshan Long; Xiao Hu; Huan Xiang; Shengjun Chen; Laihao Li; Bo Qi; Chunsheng Li; Shucheng Liu; Xianqing Yang
Source:
Food chemistry: X 2022 v.14 pp. 100314
ISSN:
2590-1575
Subject:
Gracilaria; color; dose response; fluorescence; food chemistry; galacturonic acid; glucuronic acid; particle size; polysaccharides; sterol esterase; thermal stability; triacylglycerol lipase
Abstract:
... This research aimed to analyze structural characterization and hypolipidemic activity in vitro of G. lemaneiformis polysaccharide (GLP) and its degradation products. The results presented that the content of galacturonic acid declined and glucuronic acid level enhanced, average particle size decreased from 99.9 μm to 25.7 μm, and color brightness of polysaccharide strengthened after degraded by H₂ ...
DOI:
10.1016/j.fochx.2022.100314