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You searched for: Journal name Food chemistry Remove constraint Journal name: Food chemistry Publication year rev 7978-2022 Remove constraint Publication year rev: 7978-2022 Source 2022 v.373 Remove constraint Source: 2022 v.373
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1. Analysis of molecular mobility in corn and quinoa flours through 1H NMR and its relationship with water distribution, glass transition and enthalpy relaxation

Author:
Guido Rolandelli; Abel Eduardo Farroni; María del Pilar Buera
Source:
Food chemistry 2022 v.373 pp. 131422
ISSN:
0308-8146
Subject:
biopolymers; corn; corn flour; enthalpy; food chemistry; glass transition; glass transition temperature; hygroscopicity; lipid content; models; quinoa flour; sorption; water content; water distribution
Abstract:
... Solids-water interactions of corn and quinoa flours were evaluated through ¹H NMR, DSC, and water sorption isotherms. Glass transition temperature (Tg), observed by DSC, was better distinguished through FID signals, and correlated to water content through the Gordon and Taylor model. Enthalpy relaxations, identified by thermal analysis at 50–70 °C were studied through transverse relaxation times ( ...
DOI:
10.1016/j.foodchem.2021.131422

2. Apigenin-oxymatrine binary co-amorphous mixture: Enhanced solubility, bioavailability, and anti-inflammatory effect

Author:
Bin Li; Yi Hu; Ting Wu; Ying Feng; Cuiping Jiang; Hongzhi Du; Shan Lu
Source:
Food chemistry 2022 v.373 pp. 131485
ISSN:
0308-8146
Subject:
X-ray diffraction; anti-inflammatory activity; apigenin; bioavailability; food chemistry; functional foods; hydrogen; hydrophobicity; ingredients; molecular dynamics; pharmacokinetics; spectroscopy; thermal analysis; water solubility
Abstract:
... Apigenin (APG) is a functional ingredient in many foods, but its poor water solubility results in low bioavailability. This study aimed at delivering APG and improving bioavailability by a food-friendly co-amorphous formulation of APG with oxymatrine (OMT). After preparation of co-amorphous mixture (CM), characterized by powder x-ray diffraction and thermal analysis. Then, the presence of hydrogen ...
DOI:
10.1016/j.foodchem.2021.131485

3. Aroma effects of key volatile compounds in Keemun black tea at different grades: HS-SPME-GC-MS, sensory evaluation, and chemometrics

Author:
Dan Su; Jiao-Jiao He; Yan-Zhu Zhou; Ya-Li Li; Hong-Jie Zhou
Source:
Food chemistry 2022 v.373 pp. 131587
ISSN:
0308-8146
Subject:
black tea; chemometrics; discriminant analysis; flavor; food chemistry; gas chromatography-mass spectrometry; geraniol; headspace analysis; linalool; methyl salicylate; models; odors; sensory evaluation; solid phase microextraction
Abstract:
... The present study aimed to explore the relationship between the grade and the characteristic aroma in Keemun black tea (KBT). Headspace solid-phase microextraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS), sensory evaluation, and chemometrics were employed to determine the changes in the flavor evolution of KBT at grade. The results showed that a total of 110 volatile components wer ...
DOI:
10.1016/j.foodchem.2021.131587

4. Assessment of lemon juice adulteration by targeted screening using LC-UV-MS and untargeted screening using UHPLC-QTOF/MS with machine learning

Author:
Weiting Lyu; Bo Yuan; Siyu Liu; James E. Simon; Qingli Wu
Source:
Food chemistry 2022 v.373 pp. 131424
ISSN:
0308-8146
Subject:
flavonoids; food chemistry; lemon juice; lemons; metabolomics; models; prediction; support vector machines
Abstract:
... The aim of this work was to develop an approach combining LC-MS-based metabolomics and machine learning to distinguish between and predict authentic and adulterated lemon juices. A targeted screening of six major flavonoids was first conducted using ultraviolet ion trap MS. To improve the prediction accuracy, an untargeted methodology was carried out using UHPLC-QTOF/MS. Based on the acquired meta ...
DOI:
10.1016/j.foodchem.2021.131424

5. Assessment of traditional clarifiers on the adsorption of ochratoxin A in Cabernet Sauvignon red wine and their kinetics

Author:
Jierong Zhang; Rui Cai; Tianli Yue; Yahong Yuan; Zhenpeng Gao; Zhouli Wang
Source:
Food chemistry 2022 v.373 pp. 131592
ISSN:
0308-8146
Subject:
adsorption; bentonite; chitosan; equations; food chemistry; gelatin; ochratoxin A; polyvinylpyrrolidone; red wines; sorption isotherms; thermodynamics
Abstract:
... The effect of clarification on the elimination of Ochratoxin A (OTA) in wine was studied and the adsorption behavior of different clarifiers was evaluated. The results showed that OTA in wine can be effectively eliminated by gelatin with an adsorption rate of 28.59%, followed by chitosan (24.7%), bentonite (22.5%) and polyvinylpyrrolidone (PVPP) (7.6%). The clarification process was significantly ...
DOI:
10.1016/j.foodchem.2021.131592

6. Bio-affinity ultra-filtration combined with HPLC-ESI-qTOF-MS/MS for screening potential α-glucosidase inhibitors from Cerasus humilis (Bge.) Sok. leaf-tea and in silico analysis

Author:
Songjie Li; Ruimin Wang; Xiaoping Hu; Congfa Li; Lu Wang
Source:
Food chemistry 2022 v.373 pp. 131528
ISSN:
0308-8146
Subject:
Prunus; acarbose; computer simulation; food chemistry; isoquercitrin; methanol; myricetin; quercitrin
Abstract:
... Cerasus humilis(Bge.) Sok. leaf-tea (CLT) has a potential anti-α-glucosidase effect. However, its anti-α-glucosidase functional compositions remain unclear. Results showed that 70% methanol extract of CLT (IC₅₀ = 36.57 μg/mL) with the highest total phenolic/flavonoid contents exhibited significantly higher α-glucosidase inhibitory activity (α-GIA) than acarbose (IC₅₀ = 189.57 μg/mL). Additionally, ...
DOI:
10.1016/j.foodchem.2021.131528

7. Biochemical changes and quality characterization of cold-stored ‘Sahebi’ grape in response to postharvest application of GABA

Author:
Zahra Sadat Asgarian; Rouhollah Karimi; Mehdi Ghabooli; Masoomeh Maleki
Source:
Food chemistry 2022 v.373 pp. 131401
ISSN:
0308-8146
Subject:
Vitis vinifera; abscisic acid; anthocyanidins; antioxidant activity; antioxidants; ascorbate peroxidase; catalase; catechol oxidase; cold storage; electrolyte leakage; food chemistry; fungi; grapes; malondialdehyde; peroxidase; postharvest storage; postharvest treatment; stilbenes; storage quality; superoxide dismutase; weight loss
Abstract:
... In this study, the effect of γ-aminobutyric acid (GABA) at 0 (control), 20 and 40 mM on maintaining postharvest quality, chilling tolerance and fungal decay of ‘Sahebi’ grapevine (Vitis vinifera L.) was investigated during 60 days storage at 1 °C. GABA-treated fruits especially at 40 mM showed less weight loss (35%), rachis browning (30%) and decay incident (63%) compared to the control. GABA-indu ...
DOI:
10.1016/j.foodchem.2021.131401

8. Black pepper and vegetable oil-based emulsion synergistically enhance carotenoid bioavailability of raw vegetables in humans

Author:
Haiyan Luo; Zhengze Li; Chad R. Straight; Qi Wang; Jiazhi Zhou; Yukun Sun; Chia-yu Lo; Lingxiao Yi; Yanyan Wu; Jingyuan Huang; William Wolfe; Dianne Z. Sutherland; Mark S. Miller; David Julian McClements; Eric A. Decker; Hang Xiao
Source:
Food chemistry 2022 v.373 pp. 131277
ISSN:
0308-8146
Subject:
bioavailability; black pepper; canola; canola oil; cross-over studies; emulsions; food chemistry; lutein; lycopene; salads; vegetables
Abstract:
... This study demonstrated the combination of black pepper and a canola oil-based emulsion synergistically enhanced carotenoid bioavailability of raw vegetables in humans. In a randomized crossover design, healthy young adults consumed (1) vegetable salad (control), (2) salad with canola oil emulsion (COE), (3) salad with black pepper (BP), and (4) salad with canola oil emulsion and black pepper (COE ...
DOI:
10.1016/j.foodchem.2021.131277

9. Buckwheat-enriched diet alleviates bisphenol A mediated oxidative stress via modulation of sirtuin 1 and antioxidant status in experimental rats

Author:
Shubhra Pande; Rajeev Ranjan; Maria Ryazanova; Anton N. Shuvaev; Alla B. Salmina; Valentina A. Kratasyuk
Source:
Food chemistry 2022 v.373 pp. 131507
ISSN:
0308-8146
Subject:
antioxidants; bisphenol A; blood serum; buckwheat; catalase; diet; food chemistry; glutathione-disulfide reductase; liver; oxidative stress; sirtuins; stomach; thiols
Abstract:
... Present study investigated effect of dietary buckwheat in alleviating bisphenol A (BPA) mediated oxidative stress, concomitant sirtuin1 levels in serum, stomach, and liver of rats. Experimental group A and B ingested standard diet, C and D consumed buckwheat (30%); group A and C drank normal water, B and C had BPA contamination (10 mg L⁻¹). Sirtuin1 mean B/A ratio nearing unity in all tissues reve ...
DOI:
10.1016/j.foodchem.2021.131507

10. Carbon Dots/α-Fe2O3-Fe3O4 nanocomposite: Efficient synthesis and application as a novel electrochemical aptasensor for the ultrasensitive determination of aflatoxin B1

Author:
Qitong Huang; Xiaofeng Lin; Dejian Chen; Qing-Xiao Tong
Source:
Food chemistry 2022 v.373 pp. 131415
ISSN:
0308-8146
Subject:
aflatoxin B1; aptasensors; beers; catalytic activity; detection limit; electrical conductivity; electrochemistry; food chemistry; magnetism; nanocomposites; pollution; rice; toxicity; wastes
Abstract:
... Developing an effective method for the detection of aflatoxin B1 (AFB1) remains an arduous task due to the high toxicity of AFB1 to a health concern. In this study, a sensitive and reliable electrochemical aptasensor based on carbon dots/α-Fe₂O₃-Fe₃O₄ nanocomposite (CDs/α-Fe₂O₃-Fe₃O₄) is constructed for the determination of AFB1. The CDs have good electrical conductivity and large specific surface ...
DOI:
10.1016/j.foodchem.2021.131415

11. Changes in metabolites with harvest times of seedlings of various Korean oat (Avena sativa L.) cultivars and their neuraminidase inhibitory effects

Author:
So-Yeun Woo; Ji Yeong Yang; HanGyeol Lee; Hyoung Jae Ahn; Yong Bok Lee; Sun Hee Do; Jeong Yoon Kim; Woo Duck Seo
Source:
Food chemistry 2022 v.373 pp. 131429
ISSN:
0308-8146
Subject:
Avena sativa; cultivars; food chemistry; harvest date; metabolites; oats; sialidase
Abstract:
... Oats and their seeds, stems, and leaves are approved for use as safe food ingredients. Oat seedlings are environmentally friendly and are becoming increasingly popular as they provide several health benefits. We used the UPLC-CAD to quantitatively analyze isolated compounds (1–11) between 15 cultivars of oat seedlings and their harvest time. Maximum average amount of total contents of isolated com ...
DOI:
10.1016/j.foodchem.2021.131429

12. Characterization and antioxidant properties of chitosan film incorporated with modified silica nanoparticles as an active food packaging

Author:
Wenxia Dong; Jiaqi Su; Yulu Chen; Duoxia Xu; Lei Cheng; Like Mao; Yanxiang Gao; Fang Yuan
Source:
Food chemistry 2022 v.373 pp. 131414
ISSN:
0308-8146
Subject:
antioxidant activity; antioxidants; chitosan; food chemistry; gallic acid; hydrogen; silica; ultraviolet radiation; water vapor
Abstract:
... In this study, two modified silica nanoparticles (SiO₂-GA NPs) were successfully obtained by covalently grafting gallic acid onto silica nanoparticles. The mean particle diameters of their were 112.7 ± 0.55 nm (1-SiO₂-GA NPs) and 408.7 ± 3.20 nm (4-SiO₂-GA NPs), respectively. Novel antioxidant active packaging composite films were prepared by incorporation of 1-SiO₂-GA NPs or 4-SiO₂-GA NPs into ch ...
DOI:
10.1016/j.foodchem.2021.131414

13. Characterization and application of Croton blanchetianus Baill extract for lamb ribs preservation

Author:
Maria José de Figueiredo; Cristiani Viegas Brandão Grisi; Ângela Maria Santiago; Erica de Andrade Vieira; Angela Maria Tribuzy de Magalhães Cordeiro; Anderson Ferreira Vilela; Arianne Dantas Viana; Solange de Sousa; Líbia de Sousa Conrado
Source:
Food chemistry 2022 v.373 pp. 131404
ISSN:
0308-8146
Subject:
2,5-dihydroxybenzoic acid; 4-hydroxybenzoic acid; Artemia salina; Aspergillus flavus; Croton; Escherichia coli; Listeria innocua; Salmonella enterica; Staphylococcus aureus; absorbents; antimicrobial properties; antioxidant activity; antioxidants; catechin; cold storage; food chemistry; heat treatment; leaf extracts; lethal dose 50; lipid peroxidation; myricetin; ovens; rosmarinic acid
Abstract:
... This research evaluated the antioxidant, antimicrobial and toxicity potential of the leaf extract of Croton blanchetianus Baill (ExCb) and its effect on the conservation of lamb ribs. The ExCb (control treatment) revealed higher concentration of 2,5-dihydroxybenzoic acid (190.10 mg/g), catechin (84.10 mg/g), rosmarinic acid (56.01 mg/g), 4-hydroxybenzoic acid (52.05 mg/g) and myricetin (40.00 mg/g ...
DOI:
10.1016/j.foodchem.2021.131404

14. Characterization and application of porous polylactic acid films prepared by nonsolvent-induced phase separation method

Author:
Wenlong Liu; Nanlan Huang; Junjie Yang; Lianxin Peng; Jing Li; Weijun Chen
Source:
Food chemistry 2022 v.373 pp. 131525
ISSN:
0308-8146
Subject:
cold storage; food chemistry; nitrogen content; oxygen; pH; permeability; polyethylene film; polylactic acid; pork; separation; shelf life; thermal stability; total volatile basic nitrogen; water vapor
Abstract:
... Nonsolvent-induced phase separation (NIPS) method was employed to prepare polylactic acid (PLA) films using N-methyl-2-pyrrolidone (NMP) as a nonsolvent. The morphology and structure of PLA films were characterized, and the application of the films in pork preservation was investigated. When 10 wt% NMP was added, film with uniform porous structures was obtained. The crystalline and Fourier-transfo ...
DOI:
10.1016/j.foodchem.2021.131525

15. Co-encapsulation of (–)-epigallocatechin-3-gallate and quercetin in double emulsion hydrogel beads: Microstructures, functional properties, and digestion behaviors

Author:
Miao Hu; Guannan Liu; Wei Zhang; Xiaoqian Du; Baokun Qi; Yang Li
Source:
Food chemistry 2022 v.373 pp. 131427
ISSN:
0308-8146
Subject:
antioxidants; bioavailability; crosslinking; digestion; emulsions; encapsulation; epigallocatechin gallate; food chemistry; hydrogels; hydrophilicity; lipolysis; lipophilicity; oils; quercetin; small intestine; stomach
Abstract:
... Co-loaded (–)-epigallocatechin-3-gallate (EGCG) and quercetin double emulsions and hydrogel beads were prepared, and their structure, functions, and digestion characteristics were investigated. The double emulsion particles were adsorbed by the cross-linked chains of the hydrogel beads. The encapsulation efficiencies of EGCG and quercetin within the hydrogel beads were higher than those within the ...
DOI:
10.1016/j.foodchem.2021.131427

16. Coating of betanin and carvone Co-loaded nanoliposomes with synthesized cationic inulin: A strategy for enhancing the stability and bioavailability

Author:
Sajed Amjadi; Hadi Almasi; Hamed Hamishehkar; Mohammad Alizadeh Khaledabad; Loong-Tak Lim
Source:
Food chemistry 2022 v.373 pp. 131403
ISSN:
0308-8146
Subject:
antioxidants; bioavailability; carvone; electron microscopy; encapsulation; food chemistry; food industry; gastrointestinal system; inulin; nanocarriers; oxidative stability; particle size; zeta potential
Abstract:
... Betanin (BET) and carvone (CAR) as antioxidant and antibacterial compounds were co-loaded in the coated nanoliposomes (NLPs) with cationic inulin to improve their stability and bioavailability. A cationic inulin was successfully synthesized and used for surface coating of the NLPs. The zeta potential, particle size, and PDI values of the coated NLPs were 21.70 ± 7.00 mV, 143.5 ± 15.2 nm, and 0.35  ...
DOI:
10.1016/j.foodchem.2021.131403

17. Combination of aqueous two-phase flotation and inverse transition cycling: Strategies for separation and purification of recombinant β-glucosidase from cell lysis solution

Author:
Juan Han; Sihan Fang; Xingchen He; Lei Wang; Chunmei Li; Jiacong Wu; Yunfeng Cai; Yun Wang
Source:
Food chemistry 2022 v.373 pp. 131543
ISSN:
0308-8146
Subject:
adsorption; chromatography; denaturation; enzyme activity; food chemistry; hydrophobicity; nitrogen; polymers; polypeptides; purification methods; recombinant proteins; thermosensitivity
Abstract:
... This work was developed to solve the problems of the restriction of non-specific adsorption and time-dependent denaturation in the purification of recombinant proteins by multistage chromatographic procedures. A novel purification method (ATPF-ITC) which combining aqueous two-phase flotation (ATPF) with inverse transition cycling (ITC) was established and used to efficiently purify recombinant β-g ...
DOI:
10.1016/j.foodchem.2021.131543

18. Comparing the effects of hydrostatic high-pressure processing vs holder pasteurisation on the microbial, biochemical and digestion properties of donor human milk

Author:
Jie Zhang; Nanju Alice Lee; John A. Duley; David M. Cowley; Paul N. Shaw; Nidhi Bansal
Source:
Food chemistry 2022 v.373 pp. 131545
ISSN:
0308-8146
Subject:
bile; breast milk; digestion; food chemistry; gastrointestinal system; immunoglobulin A; lactoferrin; lipoprotein lipase; lysozyme; microbiological quality; microstructure; milk; models; pasteurization; peroxidase; protein composition; raw milk; xanthine oxidase
Abstract:
... In this study, hydrostatic high-pressure processing (HHP), a non-thermal pasteurisation method, was used to achieve the microbiological safety of donor human milk. After HHP, no bacteria were detected in human milk processed at 400 MPa for 5 min. Activities of a selection of bioactive components, including lysozyme, xanthine oxidase, lactoperoxidase, immunoglobulin A, lactoferrin, lipoprotein lipa ...
DOI:
10.1016/j.foodchem.2021.131545

19. Comparison of enzymatic and pH shift methods to extract protein from whole Baltic herring (Clupea harengus membras) and roach (Rutilus rutilus)

Author:
Anni Nisov; Tanja Kakko; Hanna-Leena Alakomi; Raija Lantto; Kaisu Honkapää
Source:
Food chemistry 2022 v.373 pp. 131524
ISSN:
0308-8146
Subject:
Clupea harengus; Rutilus rutilus; bitterness; foams; food chemistry; herring; microbiological quality; pH; polypeptides; protein solubility
Abstract:
... This study aimed to establish the differences between enzymatically extracted hydrolysates and pH shifted protein isolates from whole Baltic herring and roach in terms of polypeptide patterns, functionality, sensory properties, microbial quality, yield, and composition. Alkaline extraction resulted in the highest yields, whereas the hydrolysates showed the highest protein contents. The hydrolysate ...
DOI:
10.1016/j.foodchem.2021.131524

20. Comparison of freshly squeezed, Non-thermally and thermally processed orange juice based on traditional quality characters, untargeted metabolomics, and volatile overview

Author:
Kewen Wang; Zhenzhen Xu
Source:
Food chemistry 2022 v.373 pp. 131430
ISSN:
0308-8146
Subject:
food chemistry; metabolomics; models; orange juice; pasteurization
Abstract:
... The NOVA food classification system, divides foods into four categories, namely unprocessed and minimally processed foods, processed culinary ingredients, processed foods, and ultra-processed foods. With the recently increasing pursuit of healthy diets, special attention to minimally processed foods has become crucial. According to NOVA, freshly squeezed, high pressure processing (HPP) and pasteur ...
DOI:
10.1016/j.foodchem.2021.131430