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You searched for: Journal Food chemistry Remove constraint Journal: Food chemistry Publication year rev 7981-2019 Remove constraint Publication year rev: 7981-2019 Source 2019 Remove constraint Source: 2019
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1. Electrochemical sensor using gold nanoparticles and plasma pretreated graphene based on the complexes of calcium and Troponin C to detect Ca2+ in meat

Author:
Xiaoquan Fan; Lujuan Xing; Panwei Ge; Laixin Cong; Qin Hou; Qingfeng Ge; Rui Liu; Wangang Zhang; Guanghong Zhou
Source:
Food chemistry 2019 pp. -
ISSN:
0308-8146
Subject:
bovine serum albumin; calcium; chemical composition; detection limit; electrochemistry; graphene; mixing; nanogold; oxygen; pork; sensors (equipment); troponin C
Abstract:
... A simple electrochemical sensor was developed to determine the concentration of Ca2+ in meat. Graphene was treated with oxygen plasma for 10 s and 30 s comparing with the pristine graphene. Through analyzing morphology and chemical composition, the graphene with the lowest defect density was chosen to mix with bovine serum albumin molecule-functionalized gold nanoparticles. It was interesting that ...
DOI:
10.1016/j.foodchem.2019.125645

2. Novel protocol optimized for microalgae lutein used as food additives

Author:
Keat Long Low; Ani Idris; Noordin Mohd Yusof
Source:
Food chemistry 2019 pp. -
ISSN:
0308-8146
Subject:
Scenedesmus; acetone; biomass; corolla; empirical models; food additives; industrial applications; lutein; markets; microalgae; microwave treatment; mixing; potassium hydroxide; response surface methodology; solvents; temperature
Abstract:
... Lutein available in the current market is derived from marigold petals. However, extensive studies showed that microalgae are rich in lutein content and potentially exploitable for its dietary and other industrial applications. In this study, microwave assisted binary phase solvent extraction method (MABS) was the novel protocol being developed and optimized to achieve maximum lutein recovery from ...
DOI:
10.1016/j.foodchem.2019.125631

3. An on-package colorimetric sensing label based on a sol-gel matrix for fish freshness monitoring

Author:
Xiuying Liu; Keke Chen; Jiayan Wang; Yu Wang; Yiwei Tang; Xue Gao; Lijie Zhu; Xuepeng Li; Jianrong Li
Source:
Food chemistry 2019 pp. -
ISSN:
0308-8146
Subject:
ambient temperature; color; colorimetry; fish; freshness; monitoring; spoilage; total volatile basic nitrogen
Abstract:
... Fish freshness monitoring is important for consumers. This study aims to develop an colorimetric sensing label based on bromocresol green (BCG) and a sol-gel matrix layer coated onto filter paper to monitor fish freshness. Characterization results showed that the sol-gel layer was successfully coated, and the coating yield was 14.25%. The fish freshness could be detected clearly by the naked eye a ...
DOI:
10.1016/j.foodchem.2019.125580

4. Biotechnological potential of a cysteine protease (CpCP3) from Calotropis procera latex for cheesemaking

Author:
Maria Z.R. Silva; João P.B. Oliveira; Márcio V. Ramos; Davi F. Farias; Chayenne A. de Sá; Juliana A.C. Ribeiro; Ayrles F.B. Silva; Jeanlex S. de Sousa; Rafael A. Zambelli; Ana C. da Silva; Gilvan P. Furtado; Thalles B. Grangeiro; Mirele S. Vasconcelos; Sandro R. Silveira; Cleverson D.T. Freitas
Source:
Food chemistry 2019 pp. -
ISSN:
0308-8146
Subject:
Calotropis procera; Danio rerio; Escherichia coli; allergenicity; atomic force microscopy; cattle; cheesemaking; cheeses; chymosin; cysteine proteinases; embryo (animal); kappa-casein; latex; metal ions; micelles; peptides; sensory evaluation; water content
Abstract:
... This article reports the characterization and evaluation of the biotechnological potential of a cysteine protease purified from Calotropis procera (CpCP3). This enzyme was highly stable to different metal ions and was able to hydrolyze κ-casein similarly to bovine chymosin. Atomic force microscopy showed that the process of casein micelle aggregation induced by CpCP3 was similar to that caused by ...
DOI:
10.1016/j.foodchem.2019.125574

5. Identification of Polyunsaturated Triacylglycerols and C=C Location Isomers in Sacha Inchi Oil by Photochemical Reaction Mass Spectrometry Combined with Nuclear Magnetic Resonance Spectroscopy

Author:
Pan Li; Jiewei Deng; Nan Xiao; Xin Cai; Qiaojin Wu; Zhi Lu; Yunyun Yang; Bing Du
Source:
Food chemistry 2019 pp. -
ISSN:
0308-8146
Subject:
Plukenetia volubilis; benzophenones; food chemistry; isomers; mass spectrometry; nuclear magnetic resonance spectroscopy; nutritive value; oils; photochemical reactions; seeds; solvents; triacylglycerols
Abstract:
... Sacha inchi oil is derived from the seeds of Plukenetia volubilis L. and has great nutritional value due to its high contents of active polyunsaturated triacylglycerols (PUTAGs). In this study, we developed a methodology combined Paternò-Büchi reaction nanoelectrospray ionization mass spectrometry (PB-nanoESI-MS) and nuclear magnetic resonance (NMR) to identify C=C locations and isomers of PUTAGs ...
DOI:
10.1016/j.foodchem.2019.125568

6. A Comparative study of the functional properties and antioxidant activity of soybean meal extracts obtained by conventional extraction and electro-activated solutions

Author:
Natela Gerliani; Riadh Hammami; Mohammed Aïder
Source:
Food chemistry 2019 pp. -
ISSN:
0308-8146
Subject:
antioxidant activity; comparative study; functional properties; soybean meal
Abstract:
... Functional properties and antioxidant activity of soybean meal extracts obtained by conventional chemical method were compared to those obtained by using electro-activated solutions. The conventional extract obtained at pH8 had the highest WAC (400 ± 7 g/100 g), while the lowest was that of samples extracted under pH3. Extract obtained using electro-activated solution Anolyte_300mA-30min had WAC v ...
DOI:
10.1016/j.foodchem.2019.125547

7. Effect of ultrasonication on the yield, functional and physicochemical characteristics of collagen-II from chicken sternal cartilage

Author:
Ayesha Noreen Akram; Chunhui Zhang
Source:
Food chemistry 2019 pp. -
ISSN:
0308-8146
Subject:
amino acid composition; cartilage; chickens; collagen; coproducts; energy; functional properties; polyacrylamide gel electrophoresis; scanning electron microscopy; thermal stability; ultrasonic treatment; ultrasonics
Abstract:
... The aim of this study was to extract collagen from chicken sternal cartilage with ultrasound for various times to investigate the effects of ultrasonic waves and, cavitation energy on the yield, functional and physicochemical characteristics of collagen. The highest yield of collagen was 84.14% based on protein weight after ultrasonic treatment for 36 minutes. Using SDS–PAGE, the extracted protein ...
DOI:
10.1016/j.foodchem.2019.125544

8. Effects of phosphate fertiliser on the physicochemical properties of Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.) starch

Author:
Weili Zhang; Qinghua Yang; Meijuan Xia; Wenming Bai; Pengke Wang; Xiaoli Gao; Xiangwei Gong; Baili Feng; Licheng Gao; Meiliang Zhou; Jinfeng Gao
Source:
Food chemistry 2019 pp. -
ISSN:
0308-8146
Subject:
Fagopyrum tataricum; X-ray diffraction; amylose; buckwheat; crystal structure; enthalpy; gelatinization; nonfood industry; pasting properties; phosphates; phosphorus; phosphorus fertilizers; solubility; starch granules; transmittance
Abstract:
... Phosphate fertilisation affects the growth, development and quality of Tartary buckwheat. In this study, the effect of different phosphorus levels, including 0, 15, 75, and 135 kg/ha (non-, low-, medium-, and high-phosphorus levels, respectively), on the characteristics of starch from Tartary buckwheat were investigated in 2015 and 2017. With increased phosphorus level, the median diameter of star ...
DOI:
10.1016/j.foodchem.2019.125543

9. Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration

Author:
Arancha de-la-Fuente-Blanco; María-Pilar Sáenz-Navajas; Dominique Valentin; Vicente Ferreira
Source:
Food chemistry 2019 pp. -
ISSN:
0308-8146
Subject:
butyrates; model food systems; odor compounds; odors; red wines; wine quality
Abstract:
... Aroma contribution of individual esters has been studied in complex mixtures mimicking red wine models. A mixture containing 14 ethyl esters at concentrations found in wine (V1) was prepared and kept as reference. Isointense and qualitatively similar aroma vectors with a reduced number of esters (V2-V7) were prepared. Those vectors were introduced in two reconstituted wines to assess whether simpl ...
DOI:
10.1016/j.foodchem.2019.125553

10. High pressure processing of carrot juice: effect of static and multi-pulsed pressure on the polyphenolic profile, oxidoreductases activity and colour

Author:
Justyna Szczepańska; Francisco J. Barba; Sylwia Skąpska; Krystian Marszałek
Source:
Food chemistry 2019 pp. -
ISSN:
0308-8146
Subject:
carrot juice; catechol oxidase; color; enzyme activity; ferulic acid; flavonoids; high pressure treatment; hydrostatic pressure; hydroxybenzaldehyde; isomers; lignans; matairesinol; oleuropein; peroxidase; polyphenols
Abstract:
... The aim of this study was to determine the influence of static and multi-pulsed hydrostatic pressure processing (HPP) treatments on the polyphenolic profile, oxidoreductase activity, colour, and browning index of carrot juice. Phenolic acids, flavonoids, lignans and other polyphenols were the predominant polyphenols detected with Triple-TOF-LC-MS/MS. The highest concentration of ferulic acid, didy ...
DOI:
10.1016/j.foodchem.2019.125549

11. Hydrothermal deglycosylation and deconstruction effect of steam explosion: application to high-valued glycyrrhizic acid derivatives from liquorice

Author:
Wenjie Sui; Mengjia Zhou; Yi Xu; Guanhua Wang; Huan Zhao; Xiaoling Lv
Source:
Food chemistry 2019 pp. -
ISSN:
0308-8146
Subject:
autohydrolysis; bioactive compounds; diffusivity; endothermy; glucuronic acid; glycosidic linkages; glycyrrhetinic acid; glycyrrhizin; licorice; reaction kinetics; thermodynamics
Abstract:
... In this work, steam explosion (SE) was exploited as a green and facile process to deconstruct liquorice’s structure and deglycosylate glycyrrhizic acid (GL) to improve conversion and diffusion efficacy of GL and its hydrolyzed products. Results showed SE induced auto-hydrolysis of GL into glycyrrhetic acid 3-O-mono-β-D-glucuronide (GAMG) and glycyrrhetinic acid (GA), by which 30.71% of GL conversi ...
DOI:
10.1016/j.foodchem.2019.125558

12. Impact of different roasting conditions on sensory properties and health-related compounds of oat products

Author:
W. Schlörmann; S. Zetzmann; B. Wiege; N.U. Haase; A. Greiling; S. Lorkowski; C. Dawczynski; M. Glei
Source:
Food chemistry 2019 pp. -
ISSN:
0308-8146
Subject:
Avena sativa; acrylamides; beta-glucans; dietary fiber; healthy diet; nutrient content; nutritive value; oats; roasting; seeds; sensory properties; starch; temperature; viscosity
Abstract:
... Due to their high content of β-glucan, the consumption of oat products can contribute to a healthy diet. Roasting may improve sensory properties but could also affect the nutritional value of oat products. Therefore, the aim of the present study was to analyse the impact of different roasting conditions (140-180°C, approx. 20 min) on sensory quality, health-related compounds (e. g. acrylamide, β-g ...
DOI:
10.1016/j.foodchem.2019.125548

13. Impact of elevated O2 and CO2 atmospheres on chemical attributes and quality of strawberry (Fragaria × ananassa Duch.) during storage

Author:
Mingyi Yang; Zhaojun Ban; Zisheng Luo; Junhao Li; Hongyan Lu; Dong Li; Cunkun Chen; Li Li
Source:
Food chemistry 2019 pp. -
ISSN:
0308-8146
Subject:
Fragaria ananassa; anthocyanins; carbon dioxide; carbon metabolism; fruit quality; hydrogen peroxide; oxygen; strawberries; weight loss
Abstract:
... Modified atmosphere has widely been evident to contribute to fruit quality maintenance, however the correlation among these quality traits was less known. To explore main factors of elevated atmosphere and reduce the detection indexes, we exposed strawberry to either high O2 (80% O2 + 20% N2) or CO2 (20% CO2 + 20% O2 + 60% N2) atmosphere and compared quality characteristics. It was demonstrated th ...
DOI:
10.1016/j.foodchem.2019.125550

14. Melatonin treatment affects the glucoraphanin-sulforaphane system in postharvest fresh-cut broccoli (Brassica oleracea L.)

Author:
Liyang Wei; Changhong Liu; Huanhuan Zheng; Lei Zheng
Source:
Food chemistry 2019 pp. -
ISSN:
0308-8146
Subject:
Brassica oleracea; biosynthesis; broccoli; crop production; enzyme activity; florets; fresh-cut produce; gene expression regulation; genes; glucoraphanin; melatonin; sulforaphane; thioglucosidase
Abstract:
... The effect of postharvest melatonin treatment on sulforaphane production of fresh-cut broccoli at 4℃ during storage was investigated in this study. Florets treated with 100 μM melatonin exhibited higher contents of total glucosinolates and sulforaphane. Glucoraphanin content was significantly increased after melatonin treatment, and which was explained by gene analysis. Expressions of glucoraphani ...
DOI:
10.1016/j.foodchem.2019.125562

15. Molecular Reaction Mechanism for Elimination of Zearalenone during Simulated Alkali Neutralization Process of Corn Oil

Author:
Chuan-Guo Ma; Ying-Dan Wang; Wei-Feng Huang; Jun Liu; Xiao-Wei Chen
Source:
Food chemistry 2019 pp. -
ISSN:
0308-8146
Subject:
Fusarium; corn oil; decarboxylation; hydrolysates; neutralization; nuclear magnetic resonance spectroscopy; reaction mechanisms; refining; temperature; vegetable oil; zearalenone
Abstract:
... Zearalenone (ZEN) is one of the most widely distributed harmful mycotoxins produced by Fusarium species, especially deposited in corn oil. In this study, we systematically tracked the changes of ZEN in the refining of corn oil, and especially during neutralization process. An alkali neutralization process could remove certain amounts of ZEN that was much more than that of others refining steps. In ...
DOI:
10.1016/j.foodchem.2019.125546

16. Optimization and validation of in-situ derivatization and headspace solid-phase microextraction for gas chromatography–mass spectrometry analysis of 3-MCPD esters, 2-MCPD esters and glycidyl esters in edible oils via central composite design

Author:
Minwei Xu; Zhao Jin; Zhongyu Yang; Jiajia Rao; Bingcan Chen
Source:
Food chemistry 2019 pp. -
ISSN:
0308-8146
Subject:
alpha-chlorohydrin; cooking fats and oils; derivatization; detection limit; fatty acid esters; gas chromatography-mass spectrometry; headspace analysis; liquids; solid phase microextraction; standard deviation; temperature
Abstract:
... This study aimed to develop a headspace solid-phase microextraction gas chromatography–mass spectrometry (HS–SPME–GC–MS) method for the quantification of 3-monochloropropane-1,2-diol fatty acid esters (3-MCPDEs) and 2-monochloropropane-1,3-diol fatty acid esters (2-MCPDEs), and semi-quantification of glycidyl fatty acid esters (GEs) in edible oils. A central composite design was implemented to opt ...
DOI:
10.1016/j.foodchem.2019.125542

17. Profiling versus fingerprinting analysis of sesquiterpene hydrocarbons for the geographical authentication of extra virgin olive oils

Author:
Beatriz Quintanilla-Casas; Sofia Bertin; Kerstin Leik; Julen Bustamante; Francesc Guardiola; Enrico Valli; Alessandra Bendini; Tullia Gallina Toschi; Alba Tres; Stefania Vichi
Source:
Food chemistry 2019 pp. -
ISSN:
0308-8146
Subject:
discriminant analysis; extra-virgin olive oil; gas chromatography-mass spectrometry; headspace analysis; least squares; prospective studies; provenance; sesquiterpenoids; solid phase microextraction
Abstract:
... The verification of the geographical origin of extra virgin (EVOO) and virgin olive oil (VOO) is crucial to protect consumers from misleading information. Despite the large number of studies performed, specific markers are still not available. The present study aims to evaluate sesquiterpene hydrocarbons (SHs) as markers of EVOO geographical origin and to compare the discrimination efficiency of t ...
DOI:
10.1016/j.foodchem.2019.125556

18. Revising degumming and bleaching processes of palm oil refining for the mitigation of 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) content in refined palm oil

Author:
Khai Shin Hew; Ahmad Jaril Asis; Tai Boon Tan; Masni Mat Yusoff; Oi Ming Lai; Imeddedine Arbi Nehdi; Chin Ping Tan
Source:
Food chemistry 2019 pp. -
ISSN:
0308-8146
Subject:
acidity; alpha-chlorohydrin; bleaching; degumming; esters; oil refining; palm oils; porosity
Abstract:
... Corresponding the high presence of 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) in refined palm oil, this paper re-evaluated degumming and bleaching processes of physical palm oil refining to reduce the amount of said contaminants. Separation-free water degumming was incorporated into the process, and this significantly (p < 0.05) reduced the esters content without compro ...
DOI:
10.1016/j.foodchem.2019.125545

19. Rheological characteristics of mechanically separated chicken and chicken breast trim myofibril solutions during thermal gelation

Author:
Danika K. Miller; Nuria C. Acevedo; Steven M. Lonergan; Joseph G. Sebranek; Rodrigo Tarté
Source:
Food chemistry 2019 pp. -
ISSN:
0308-8146
Subject:
beehives; bones; breast meat; chicken meat; chickens; cooling; denaturation; gelation; myosin; protein composition; rheological properties; temperature
Abstract:
... Mechanically separated chicken (MSC) was obtained by two different separation methods (MSC1, Beehive separator, 3–5 d-old bones; MSC2, Poss separator, fresh bones) and compared to chicken breast trim (CBT). Rheological attributes of myofibrillar protein solutions during thermal gelation and cooling were evaluated. All sources exhibited gelation with increased temperature (decreased δ). In all thre ...
DOI:
10.1016/j.foodchem.2019.125557

20. Sequential application of postharvest wounding stress and extrusion as an innovative tool to increase the concentration of free and bound phenolics in carrots

Author:
Fernando Viacava; Jesús Santana-Gálvez; Erick Heredia-Olea; Esther Pérez-Carrillo; Vimal Nair; Luis Cisneros-Zevallos; Daniel A. Jacobo-Velázquez
Source:
Food chemistry 2019 pp. -
ISSN:
0308-8146
Subject:
beta-carotene; carrots; extrusion; food matrix; isomerization; nutrient content; p-coumaric acid; phytochemicals; shredding
Abstract:
... Postharvest wounding stress in carrots induces the accumulation of phenolics, whereas extrusion generates modifications in the nutritional profiles of food matrixes. In the present study, the sequential application of wounding stress and extrusion on total free and bound phenolics as well as on carotenoid profiles of carrots was evaluated. Wounding was applied by shredding carrots and storing the ...
DOI:
10.1016/j.foodchem.2019.125551