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You searched for: Journal name Food chemistry Remove constraint Journal name: Food chemistry Publication year rev 7982-2018 Remove constraint Publication year rev: 7982-2018 Source 2018 v.265 Remove constraint Source: 2018 v.265
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1. Autolysis of bovine skin, its endogenous proteases, protease inhibitors and their effects on quality characteristics of extracted gelatin

Author:
Tanbir Ahmad; Amin Ismail; Siti A. Ahmad; Khalilah A. Khalil; Leo T. Kee; Elmutaz A. Awad; Kazeem D. Adeyemi; Awis Q. Sazili
Source:
Food chemistry 2018 v.265 pp. 1-8
ISSN:
0308-8146
Subject:
autolysis; cattle; ethylene glycol tetraacetic acid; gel strength; gelatin; hydrochloric acid; pH; papain; proteinase inhibitors; sodium hydroxide; temperature
Abstract:
... The autolysis of pretreated bovine skin (PBS) (treated with 0.1 M NaOH and 1% HCl), its endogenous proteases, inhibitors and their effects on quality attributes of gelatin were examined. PBS was subjected to different temperatures (20–90 °C) and pH (2–9) and treated with different protease inhibitors. Maximum autolytic activity of PBS was observed at 40 °C and pH 5. Ethylene-bis (oxyethylenenitril ...
DOI:
10.1016/j.foodchem.2018.05.046

2. Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment

Author:
Yunzi Feng; Yu Cai; Xiong Fu; Lin Zheng; Zuobing Xiao; Mouming Zhao
Source:
Food chemistry 2018 v.265 pp. 274-280
ISSN:
0308-8146
Subject:
Citrus; almonds; broths; cucumbers; flavor; gas chromatography-mass spectrometry; odor compounds; odors
Abstract:
... Two types of chicken broth, broiler broth (BB) and native chicken broth (NCB), were used to analyse their differences in aroma by gas chromatography–olfactometry/mass spectrometry (GC-O/MS). NCB contained more complex volatiles and exhibited a richer aromatic profile compared with BB. Results from aroma extract dilution analysis showed that (E,E)-2,4-decadienal was the odorant with highest flavour ...
DOI:
10.1016/j.foodchem.2018.05.043

3. Composition and antioxidant, antibacterial, and anti-HepG2 cell activities of polyphenols from seed coat of Amygdalus pedunculata Pall

Author:
Cairui Lu; Cong Li; Bang Chen; Yehua Shen
Source:
Food chemistry 2018 v.265 pp. 111-119
ISSN:
0308-8146
Subject:
2,2-diphenyl-1-picrylhydrazyl; 2,5-dihydroxybenzoic acid; Aspergillus niger; Bacillus cereus; Bacillus subtilis; Escherichia coli; Prunus; Staphylococcus aureus; antibacterial properties; antineoplastic activity; antineoplastic agents; antioxidant activity; apigenin; apoptosis; ascorbic acid; cell proliferation; cell viability; cyanidin; free radicals; gallic acid; human cell lines; hydrogen peroxide; iron; kaempferol; keracyanin; naringenin; polyphenols; quercetin; quercitrin; seed coat; superoxide anion; viability assays
Abstract:
... This study aims at identifying the composition of polyphenols present in Amygdalus pedunculata Pall seed coat (APSC), and characterizing their antioxidant, antibacterial, and anticancer activities. The polyphenols from APSC were composed of 32 compounds. The compounds with important biological activities included apigenin 7-O-glucoside (the main component; 34.53 mg/100 g), quercitrin (23.43 mg/100 ...
DOI:
10.1016/j.foodchem.2018.05.091

4. Curcuma longa L. leaves: Characterization (bioactive and antinutritional compounds) for use in human food in Brazil

Author:
Monick Cristina Braga; Ellen Caroline Silvério Vieira; Tatianne Ferreira de Oliveira
Source:
Food chemistry 2018 v.265 pp. 308-315
ISSN:
0308-8146
Subject:
Curcuma longa; antinutritional factors; antioxidant activity; bioactive compounds; carbohydrates; color; freeze drying; humans; insoluble fiber; leaves; microwave drying; mineral content; ovens; proximate composition; soluble fiber; Brazil
Abstract:
... This study evaluated the physicochemical characterization of Curcuma longa L. leaves with respect to proximate composition, mineral content, the presence of antinutritional factors, content of bioactive compounds and antioxidant capacity, and color measurements of leaves in natura and leaves subjected to microwave drying, oven drying, and freeze-drying methods. The proximate composition showed app ...
DOI:
10.1016/j.foodchem.2018.05.096

5. Edible seaweeds’ phlorotannins in allergy: A natural multi-target approach

Author:
Mariana Barbosa; Graciliana Lopes; Patrícia Valentão; Federico Ferreres; Ángel Gil-Izquierdo; David M. Pereira; Paula B. Andrade
Source:
Food chemistry 2018 v.265 pp. 233-241
ISSN:
0308-8146
Subject:
Fucus; anti-allergic agents; antigens; calcium; calcium ionophores; dose response; edible seaweed; enzyme inhibition; functional foods; hypersensitivity; immunoglobulin E
Abstract:
... The anti-allergenicity of phlorotannin-targeted extracts from four edible seaweed species of Fucus genus was evaluated herein for the first time. Extracts were able to act upon cellular events triggered by immunological reaction (IgE/antigen), and on cellular events downstream the Ca2+ influx caused by a chemical stimulus (calcium ionophore A23187), preventing degranulation of RBL-2H3 cells. Furth ...
DOI:
10.1016/j.foodchem.2018.05.074

6. Effects of selenium application on Se content and speciation in Lentinula edodes

Author:
Fei Zhou; Wenxiao Yang; Mengke Wang; Yuexia Miao; Zewei Cui; Zhe Li; Dongli Liang
Source:
Food chemistry 2018 v.265 pp. 182-188
ISSN:
0308-8146
Subject:
Lentinula edodes; application timing; edible fungi; fruiting bodies; harvest date; selenates; selenites; selenium
Abstract:
... Edible fungi have strong ability to transform inorganic Se into organic forms. Therefore, different concentrations of selenite, selenate and Se-yeast were injected as Se-supplements into substrates to produce Se-enriched Lentinula edodes. The Se content and its speciation distribution in the fruit bodies of L. edodes were analysed at different harvest times. Results indicate that Se concentrations ...
DOI:
10.1016/j.foodchem.2018.05.087

7. Evaluation of lipid profile in different tissues of Japanese abalone Haliotis discus hannai Ino with UPLC-ESI-Q-TOF-MS-based lipidomic study

Author:
Yu-Ying Zhang; Lei Qin; Yu-Xi Liu; Da-Yong Zhou; Xian-Bing Xu; Ming Du; Bei-Wei Zhu; Megan Thornton
Source:
Food chemistry 2018 v.265 pp. 49-56
ISSN:
0308-8146
Subject:
Haliotis discus hannai; abalone; breeding; cell membranes; economic valuation; females; gonads; ions; lipid composition; liquids; males; mass spectrometry; muscles; nutritive value; phosphatidylcholines; phosphatidylethanolamines; phosphatidylserines; steroids; terpenoids; tissues; triacylglycerols; unsaturated fatty acids
Abstract:
... Abalone has been farmed commercially for the last few decades, and the breeding and economic value of abalone have gained extensive attention. In this study, the lipid profile of the foot muscles, viscera, and gonads of male and female Japanese abalone Haliotis discus hannai Ino was explored using ultra performance liquid chromatography-electrospray ionization-quadrupole time-of-flight mass spectr ...
DOI:
10.1016/j.foodchem.2018.05.077

8. Evaluation of thermal and non-thermal processing effect on non-prebiotic and prebiotic acerola juices using 1H qNMR and GC–MS coupled to chemometrics

Author:
Elenilson G. Alves Filho; Lorena Mara A. Silva; Edy S. de Brito; Nedio Jair Wurlitzer; Fabiano A.N. Fernandes; Maria Cristiane Rabelo; Thatyane V. Fonteles; Sueli Rodrigues
Source:
Food chemistry 2018 v.265 pp. 23-31
ISSN:
0308-8146
Subject:
acerola juice; acetaldehyde; alcohols; ascorbic acid; chemometrics; choline; data collection; esters; gas chromatography-mass spectrometry; glucooligosaccharides; inulin; malic acid; microencapsulation; nonthermal processing; nuclear magnetic resonance spectroscopy; pasteurization; prebiotics; protective effect; trigonelline
Abstract:
... The effects of thermal (pasteurization and sterilization) and non-thermal (ultrasound and plasma) processing on the composition of prebiotic and non-prebiotic acerola juices were evaluated using NMR and GC–MS coupled to chemometrics. The increase in the amount of Vitamin C was the main feature observed after thermal processing, followed by malic acid, choline, trigonelline, and acetaldehyde. On th ...
DOI:
10.1016/j.foodchem.2018.05.038

9. In vitro dialyzability of essential minerals from white and whole grain pasta

Author:
María Belén Vignola; Mariela Cecilia Bustos; Gabriela Teresa Pérez
Source:
Food chemistry 2018 v.265 pp. 128-134
ISSN:
0308-8146
Subject:
bran; copper; digestion; endosperm; genotype; in vitro digestion; iron; magnesium; mineral content; minerals; pasta; starch; wheat products; whole grain flour; zinc
Abstract:
... The aim of the present investigation was to study the in vitro mineral dialyzability of pasta made with white and whole-grain flours obtained from two genotypes (Klein Guerrero and Baguette Premium 11) with different mineral contents. Pasta samples were made from white flour (FP), and whole grain flour from cyclonic mill (WFAP) and blade mill (WFBP). Mineral content and in vitro digestion were det ...
DOI:
10.1016/j.foodchem.2018.05.012

10. Kinetics of complex formation of Fe(III) with syringic acid: Experimental and theoretical study

Author:
Kaman Singh; Ajay Kumar
Source:
Food chemistry 2018 v.265 pp. 96-100
ISSN:
0308-8146
Subject:
activation energy; aqueous solutions; iron; pH; syringic acid; taste; temperature
Abstract:
... Kinetic study on the complexation of syringic acid with Fe(III) was described in aqueous solution at pH 9.0 together with a reappraisal of spectral evidence for chelate formation. The complexation reaction was found to be a first-order with rate constants for k1 (formation) 3.67 × 10−2 min−1. Additionally, the effect of concentration and temperature on the complexation reaction was investigated. T ...
DOI:
10.1016/j.foodchem.2018.05.071

11. Levels, dietary intake and risk of polybrominated diphenyl ethers (PBDEs) in foods commonly consumed in Nigeria

Author:
B.A. Babalola; A.A. Adeyi
Source:
Food chemistry 2018 v.265 pp. 78-84
ISSN:
0308-8146
Subject:
children; cooking fats and oils; dairy products; elderly; flame retardants; food intake; gas chromatography; meat products; persistent organic pollutants; polybrominated diphenyl ethers; protocols; risk; Nigeria
Abstract:
... Polybrominated diphenyl ethers are non-reactive flame retardants listed among the persistent organic pollutants. This study assesses the levels and health risk of PBDEs in foods commonly consumed by the adult population in Southwest Nigeria. Eight different food categories were collected and extracted using standard QuEChERS protocol prior to analysis by gas chromatography with micro electron capt ...
DOI:
10.1016/j.foodchem.2018.05.073

12. Modeling water partition in composite gels of BSA with gelatin following high pressure treatment

Author:
Carine Semasaka; Pranita Mhaske; Roman Buckow; Stefan Kasapis
Source:
Food chemistry 2018 v.265 pp. 32-38
ISSN:
0308-8146
Subject:
Fourier transform infrared spectroscopy; bovine serum albumin; equations; gelatin; heat treatment; high pressure treatment; hydrogels; mechanical properties; mixing; models; polymers; scanning electron microscopy; solvents; temperature
Abstract:
... Changes in the structural properties of hydrogels made with gelatin and bovine serum albumin mixtures were recorded following exposure to high pressure at 300 MPa for 15 min at 10 and 80 °C. Dynamic oscillation, SEM, FTIR and blending law modelling were utilised to rationalise results. Pressurization at the low temperature end yielded continuous gelatin networks supporting discontinuous BSA inclus ...
DOI:
10.1016/j.foodchem.2018.05.068

13. Non-thermal combined treatments in the processing of açai (Euterpe oleracea) juice

Author:
Ana Flávia A. Oliveira; Josiana M. Mar; Samara F. Santos; Joel L. da Silva Júnior; Ariane M. Kluczkovski; Amr M. Bakry; Jaqueline de Araújo Bezerra; Rita de Cássia Saraiva Nunomura; Edgar A. Sanches; Pedro H. Campelo
Source:
Food chemistry 2018 v.265 pp. 57-63
ISSN:
0308-8146
Subject:
2,2-diphenyl-1-picrylhydrazyl; Euterpe oleracea; Maillard reaction; anthocyanins; antioxidant activity; bacteria; catechol oxidase; enzyme activity; juices; molds (fungi); ozonation; ozone; pH; peroxidase; rheology; titratable acidity; ultrasonic treatment; yeasts
Abstract:
... Quality parameters of açai juice processed with ultrasound-assisted, ozone and the combined methods were analyzed in this work. Two ultrasound energy densities (350 and 700 J·mL−1) and two ozonization times (5 and 10 min with 1.5 ppm) were analyzed for pure açai juice and 8 different treatments (22 complete factorial). To evaluate the quality parameters of the juice, physical-chemical analyzes suc ...
DOI:
10.1016/j.foodchem.2018.05.081

14. Oligostilbenoids in Vitis vinifera L. Pinot Noir grape cane extract: Isolation, characterization, in vitro antioxidant capacity and anti-proliferative effect on cancer cells

Author:
Vania Sáez; Edgar Pastene; Carola Vergara; Claudia Mardones; Isidro Hermosín-Gutiérrez; Sergio Gómez-Alonso; M. Victoria Gómez; Cristina Theoduloz; Sebastián Riquelme; Dietrich von Baer
Source:
Food chemistry 2018 v.265 pp. 101-110
ISSN:
0308-8146
Subject:
Vitis vinifera; antioxidant activity; canes; cell lines; functional foods; grapes; humans; ingredients; inhibitory concentration 50; isomers; lung neoplasms; neoplasm cells; phytopharmaceuticals; stilbenoids; urinary bladder neoplasms; viticulture
Abstract:
... The following oligostilbenoids were isolated from extracts of Vitis vinifera L. Pinot Noir grape canes produced at a pilot-plant scale: (E)-ε-viniferin, (E)-resveratrol, (E)-piceatannol, ampelopsin A, vitisin B, pallidol, (E)-δ-viniferin, (E)-ω-viniferin, (E)-trans-cis-miyabenol C, isorhapontigenin, scirpusin A, and a new isomer named isoscirpusin A. The antioxidant capacity of the isolated stilbe ...
DOI:
10.1016/j.foodchem.2018.05.050

15. Oxidative stability and in vitro digestion of menhaden oil emulsions with whey protein: Effects of EGCG conjugation and interfacial cross-linking

Author:
Yuting Fan; Yuexiang Liu; Luyu Gao; Yuzhu Zhang; Jiang Yi
Source:
Food chemistry 2018 v.265 pp. 200-207
ISSN:
0308-8146
Subject:
Fourier transform infrared spectroscopy; antioxidant activity; crosslinking; electrospray ionization mass spectrometry; emulsions; epigallocatechin gallate; in vitro digestion; lipolysis; menhaden oil; oxidative stability; particle size; polyacrylamide gel electrophoresis; whey protein
Abstract:
... The goal of this study was to improve the chemical stability of menhaden oil and control the lipolysis in emulsions with whey protein during in vitro digestion through EGCG conjugation and genipin-mediated interfacial cross-linking (CL). WPI-EGCG conjugate was successfully synthesized, confirmed by SDS-PAGE, ESI-MS, and phenolic group quantifications (125.3 mg/g), and characterized with far UV CD ...
DOI:
10.1016/j.foodchem.2018.05.098

16. Phenolic and sensory profiles discriminate geographical indications for Malbec wines from different regions of Mendoza, Argentina

Author:
Roy Urvieta; Fernando Buscema; Rubén Bottini; Beatriz Coste; Ariel Fontana
Source:
Food chemistry 2018 v.265 pp. 120-127
ISSN:
0308-8146
Subject:
climate; cluster analysis; grapes; industry; protected designation of origin; provenance; sensory evaluation; vineyards; viticulture; winemaking; wines; Argentina
Abstract:
... Malbec wines from 27 parcels from the three most important winemaking regions of Mendoza, Argentina, were produced under standardized winemaking conditions, and analyzed for phenolic composition and by means of sensory descriptive analysis. Different methods of characterization and cluster analysis for each data matrix showed that some locations of Mendoza could be significantly separated from eac ...
DOI:
10.1016/j.foodchem.2018.05.083

17. Polymeric substances for the removal of ochratoxin A from red wine followed by computational modeling of the complexes formed

Author:
Verónica Carrasco-Sánchez; Adolfo Marican; Ariela Vergara-Jaque; Christian Folch-Cano; Jeffrey Comer; V. Felipe Laurie
Source:
Food chemistry 2018 v.265 pp. 159-164
ISSN:
0308-8146
Subject:
chemistry; ethylene glycol; fungi; gallic acid; models; ochratoxin A; polymers; red wines; trapping; van der Waals forces
Abstract:
... Ochratoxin A (OTA) is a mycotoxin produced by filamentous-type fungi that contaminates a wide variety of foods and beverages such as wines. In these trials, we evaluated the capacity of the following polymers for the removal of OTA from acidic model solutions and red wine: polyvinylpolypyrrolidone (PVPP), resin of N-vinyl-2-pyrrolidinone with ethylene glycol dimethacrylate and triallyl isocyanurat ...
DOI:
10.1016/j.foodchem.2018.05.089

18. Role of jeotgal, a Korean traditional fermented fish sauce, in microbial dynamics and metabolite profiles during kimchi fermentation

Author:
Min Young Jung; Tae-Woon Kim; Changsu Lee; Joon Yong Kim; Hye Seon Song; Yeon Bee Kim; Seung Woo Ahn; Ju Seok Kim; Seong Woon Roh; Se Hee Lee
Source:
Food chemistry 2018 v.265 pp. 135-143
ISSN:
0308-8146
Subject:
Lactobacillus sakei; Leuconostoc gasicomitatum; Tetragenococcus; Weissella; acetates; bacterial communities; dominant species; fermentation; fermented fish; fish sauce; fructose; gamma-aminobutyric acid; kimchi; lactic acid; mannitol; metabolites; nuclear magnetic resonance spectroscopy; taste
Abstract:
... We investigated the effects of jeotgal (fermented fish sauce) on kimchi fermentation, with or without saeu-jeot and myeolchi-jeot. Bacterial community analysis showed that Leuconostoc, Weissella, Lactobacillus, and Tetragenococcus were the dominant genera; however, their succession depended on the presence of jeotgal. Leuconostoc gasicomitatum was the dominant species in kimchi without jeotgal, wh ...
DOI:
10.1016/j.foodchem.2018.05.093

19. Sacha inchi (Plukenetia volubilis L.): Nutritional composition, biological activity, and uses

Author:
Sunan Wang; Fan Zhu; Yukio Kakuda
Source:
Food chemistry 2018 v.265 pp. 316-328
ISSN:
0308-8146
Subject:
nutrient content; bioactive properties; drugs; unsaturated fatty acids; seed oils; oxidative stability; value added; Plukenetia volubilis; seed coat; nonfood products; leaves; economic valuation; Amazonia; Peru
Abstract:
... Sacha inchi (Plukenetia volubilis L.) is native to the Peruvian Amazon and is recognised in other parts of the world as a sustainable crop with viable commercial applications. In recent years, there has been growing interest in developing the sacha inchi plant as a novel source of oil rich in unsaturated fatty acids. This review presents information on the major and minor chemical components, heal ...
DOI:
10.1016/j.foodchem.2018.05.055

20. Southern Australian seaweeds: A promising resource for omega-3 fatty acids

Author:
Matthias Schmid; Lesleigh G.K. Kraft; Luna M. van der Loos; Gerald T. Kraft; Patti Virtue; Peter D. Nichols; Catriona L. Hurd
Source:
Food chemistry 2018 v.265 pp. 70-77
ISSN:
0308-8146
Subject:
Chlorophyta; Phaeophyceae; Rhodophyta; fatty acid composition; feeds; functional foods; macroalgae; marine resources; omega-3 fatty acids; polyunsaturated fatty acids
Abstract:
... To assess the suitability of southern-Australian macroalgae as potential marine resources for fatty acids (FA), and in particular polyunsaturated fatty acids (PUFA), analysis of 61 species, comprising of 11 Chlorophyta, 17 Phaeophyceae (Ochrophyta) and 33 Rhodophyta, was conducted. Total fatty acid (TFA) concentrations varied considerably (between 0.6 and 7.8 in % of dry weight (DW)) between speci ...
DOI:
10.1016/j.foodchem.2018.05.060