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You searched for: Journal Food chemistry Remove constraint Journal: 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. A disposable, simple, fast and low-cost paper-based biosensor and its application to the determination of glucose in commercial orange juices

Author:
Leonor Guadarrama-Fernández; Marta Novell; Pascal Blondeau; Francisco J. Andrade
Source:
Food chemistry 2018 v.265 pp. 64-69
ISSN:
0308-8146
Subject:
beverages; biosensors; chitosan; detection limit; electrodes; enzymatic reactions; glucose; glucose oxidase; hydrogen peroxide; infrastructure; monitoring; orange juice; paper; polyvinyl alcohol
Abstract:
... A new biosensor for monitoring glucose levels in beverages is presented. The measurements are performed using potentiometric detection. Working electrodes are made using platinised paper as support and a biocompatible polymeric membrane made of a mixture of polyvinyl alcohol and chitosan containing glucose oxidase as the recognition layer. The system is based on the detection of the hydrogen perox ...
DOI:
10.1016/j.foodchem.2018.05.082

2. An ionic liquid functionalized graphene adsorbent with multiple adsorption mechanisms for pipette-tip solid-phase extraction of auxins in soybean sprouts

Author:
Hua Zhang; Xingqiang Wu; Yanan Yuan; Dandan Han; Fengxia Qiao; Hongyuan Yan
Source:
Food chemistry 2018 v.265 pp. 290-297
ISSN:
0308-8146
Subject:
2,4-D; adsorbents; adsorption; bean sprouts; bromides; electrostatic interactions; graphene; high performance liquid chromatography; hydrogen bonding; indole acetic acid; ionic liquids; naphthaleneacetic acid; solid phase extraction; soybeans
Abstract:
... A new ionic liquid functionalized graphene-pipette-tip solid-phase extraction method coupled with high-performance liquid chromatography was established for the simultaneous extraction and determination of three auxins in soybean sprouts. The graphene adsorbent, with multiple adsorption mechanisms, was first synthesized by functional modification of pentafluorobenzyl imidazolium bromide ionic liqu ...
DOI:
10.1016/j.foodchem.2018.05.090

3. 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

4. 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

5. 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

6. 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

7. Dual effects of propyl gallate and its methylglyoxal adduct on carbonyl stress and oxidative stress

Author:
Hengqing Cui; Fei Tao; Yu Hou; Yongling Lu; Tiesong Zheng; Shengmin Sang; Lishuang Lv
Source:
Food chemistry 2018 v.265 pp. 227-232
ISSN:
0308-8146
Subject:
antioxidants; carbon; gallic acid; nuclear magnetic resonance spectroscopy; oxidative stress; pork; propyl gallate; stable isotopes; trapping
Abstract:
... In the present study, we investigated the trapping of methylglyoxal (MGO) by propyl gallate (PG), a known food grade antioxidant, and the anti-carbonyl and anti-oxidative properties of the mono-MGO adduct of PG (MM-PG). Our result indicated that more than 77.5% MGO was suppressed by PG after a 30 min incubation of PG with MGO, which was much more effective than gallic acid (15.2%). For the first t ...
DOI:
10.1016/j.foodchem.2018.04.045

8. 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

9. Effect of multiple freezing-thawing cycles on structural and functional properties of starch granules isolated from soft and hard wheat

Author:
Han Tao; Ji-Sheng Huang; Qiu-Tao Xie; Yong-Ming Zou; Hui-Li Wang; Xue-Ying Wu; Xue-Ming Xu
Source:
Food chemistry 2018 v.265 pp. 18-22
ISSN:
0308-8146
Subject:
amylose; breads; cultivars; differential scanning calorimetry; dough; enthalpy; firmness; freeze-thaw cycles; freezing; functional properties; gelatinization temperature; leaching; lipids; proteins; starch granules; swelling (materials); thawing; viscosity; wheat; wheat starch
Abstract:
... Properties of starches isolated from soft and hard wheat dough after freezing/thawing (F/T) treatment were investigated. Significance of results was observed between isolated hard wheat starch (HWS) and soft wheat starch (SWS), but both cultivars showed an increase in the amounts of damaged starch and leaching proteins, lipids, and amylose with F/T cycles. The freezing-treated HWS exhibited a high ...
DOI:
10.1016/j.foodchem.2018.05.065

10. Effect of processing variables on the physico-chemical characteristics and aroma of borş, a traditional beverage derived from wheat bran

Author:
Antonella Pasqualone; Carmine Summo; Barbara Laddomada; Elena Mudura; Teodora Emilia Coldea
Source:
Food chemistry 2018 v.265 pp. 242-252
ISSN:
0308-8146
Subject:
alcohols; antioxidant activity; beverages; corn flour; esters; fermentation; ferulic acid; gas chromatography-mass spectrometry; gastronomy; goats; heat treatment; high performance liquid chromatography; odors; temperature; wheat bran; yogurt
Abstract:
... Borş is a traditional Romanian beverage obtained by naturally fermenting an aqueous suspension of wheat bran and corn flour, used as flavoring enhancer in local gastronomy since ancient times, and more recently consumed as refreshing drink. To investigate the changes in sensory, physico-chemical, phenolic and aroma composition resulted after two successive fermentations, borș samples were subjecte ...
DOI:
10.1016/j.foodchem.2018.05.095

11. Effect of subcritical water and steam explosion pretreatments on the recovery of sterols, phenols and oil from olive pomace

Author:
Özge Seçmeler; Özlem Güçlü Üstündağ; Juan Fernández-Bolaños; Guillermo Rodríguez-Gutiérrez
Source:
Food chemistry 2018 v.265 pp. 298-307
ISSN:
0308-8146
Subject:
acid hydrolysis; beta-sitosterol; cell walls; oils; olive pomace; phenols; solvents; steam; temperature; value added
Abstract:
... Hydrothermal pretreatments including steam explosion and subcritical water (SCW) facilitate hydrolyses of plant cell wall materials and supply environmentally friendly extraction solvents to recover value added compounds. In this study, effect of steam and SCW and temperature (160, 180 and 200 °C, 5 min) on yield and β-sitosterol content of pomace oil and phenolics were compared for value added ut ...
DOI:
10.1016/j.foodchem.2018.05.088

12. Effect of thermal treatment on carotenoids, flavonoids and ascorbic acid in juice of orange cv. Cara Cara

Author:
Qi Lu; Ying Peng; Chunhua Zhu; Siyi Pan
Source:
Food chemistry 2018 v.265 pp. 39-48
ISSN:
0308-8146
Subject:
ascorbic acid; beta-carotene; beta-cryptoxanthin; esterification; esters; flavonoids; heat treatment; isomers; juices; lycopene; pH
Abstract:
... This study evaluated the impact of thermal treatment on the degradation of carotenoids, flavonoids and ascorbic acid in juice of orange cv. Cara Cara. A total of 42 carotenoids were detected in the Cara Cara juice and the simulated system, and the newly formed compounds were identified as isomers derived from β-cryptoxanthin, β-carotene, lycopene, phytoene and phytofluene. During thermal treatment ...
DOI:
10.1016/j.foodchem.2018.05.072

13. Effects of elevated CO2 on energy metabolism and γ-aminobutyric acid shunt pathway in postharvest strawberry fruit

Author:
Dong Li; Li Li; Gongnian Xiao; Jarukitt Limwachiranon; Yanqun Xu; Hongyan Lu; Dongmei Yang; Zisheng Luo
Source:
Food chemistry 2018 v.265 pp. 281-289
ISSN:
0308-8146
Subject:
NAD (coenzyme); carbon dioxide; carbon dioxide enrichment; energy; energy metabolism; enzyme activity; fruits; gamma-aminobutyric acid; gene expression; storage temperature; strawberries
Abstract:
... The elevated CO2 was applied to the strawberry fruit during storage at 0 °C, in which its effects on energy metabolism and the γ-aminobutyric acid (GABA) shunt pathway were investigated. 10% and 20% CO2 maintained quality of the fruit. The energy charge of 10% and 20% CO2-treated fruit was decreased by 7.58% and 23.93% on day 12, respectively, compared with the control fruit, which was associated ...
DOI:
10.1016/j.foodchem.2018.05.106

14. 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

15. 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

16. 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

17. General acid/base catalysis of sugar anomerization

Author:
Martin Kaufmann; Sophie Krüger; Clemens Mügge; Lothar W. Kroh
Source:
Food chemistry 2018 v.265 pp. 216-221
ISSN:
0308-8146
Subject:
Maillard reaction; amino acids; carboxylic acids; catalysts; catalytic activity; chemical bases; equations; models; pH; reducing sugars; thermodynamics
Abstract:
... Based on theoretical and mechanistical considerations, an equation is presented that describes the observed rate of a pH sensitive reaction. In contrast to the commonly used catalytic catenary, the new approach enables the calculation of non-biased thermodynamic activation parameters. Applying this model, the general acid/base catalysis of the ring opening of β–d–fructopyranose was analyzed polari ...
DOI:
10.1016/j.foodchem.2018.05.101

18. Graphene-magnetite as adsorbent for magnetic solid phase extraction of 4-hydroxybenzoic acid and 3,4-dihydroxybenzoic acid in stingless bee honey

Author:
Marina Musa; Wan Aini Wan Ibrahim; Faridah Mohd Marsin; Aemi S. Abdul Keyon; Hamid Rashidi Nodeh
Source:
Food chemistry 2018 v.265 pp. 165-172
ISSN:
0308-8146
Subject:
4-hydroxybenzoic acid; adsorbents; desorption; high performance liquid chromatography; magnetism; methanol; pH; sodium chloride; solid phase extraction; solvents; sonication; stingless bees
Abstract:
... Graphene-magnetite composite (G-Fe3O4) was successfully synthesized and applied as adsorbent for magnetic solid phase extraction (MSPE) of two phenolic acids namely 4-hydroxybenzoic acid (4-HB) and 3,4-dihydroxybenzoic acid (3,4-DHB) from stingless bee honey prior to analysis using high performance liquid chromatography with ultraviolet–visible detection (HPLC-UV/Vis). Several MSPE parameters affe ...
DOI:
10.1016/j.foodchem.2018.04.020

19. 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

20. Irish Cheddar cheese increases glucagon-like peptide-1 secretion in vitro but bioactivity is lost during gut transit

Author:
Alina Kondrashina; Sanja Seratlic; Dalia Kandil; Nicolas Treguier; Kieran Kilcawley; Harriët Schellekens; Tom Beresford; Linda Giblin
Source:
Food chemistry 2018 v.265 pp. 9-17
ISSN:
0308-8146
Subject:
Cheddar cheese; appetite; bioactive properties; cell lines; cheese ripening; digestive system; food intake; glucagon-like peptide 1; humans; in vitro digestion; mice; models; protein content; satiety; secretion; water solubility
Abstract:
... Appetite can be effectively reduced by targeting the production, secretion, circulation time or receptor of the enteric satiety hormone glucagon-like peptide-1 (GLP-1). The objective of this study was to investigate the potency of Irish Cheddar cheeses to modulate GLP-1 levels. Nine out of ten water-soluble extracts (WSEs) of representative Irish Cheddar cheeses, post 6 months ripening, significan ...
DOI:
10.1016/j.foodchem.2018.05.062