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You searched for: Journal name Food chemistry Remove constraint Journal name: Food chemistry Subject term air Remove constraint Subject term: air
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1. Analyses of metabolic activity in peanuts under hermetic storage at different relative humidity levels

Author:
Steven P.C. Groot; Marie-José van Litsenburg; Jan Kodde; Robert D. Hall; Ric C.H. de Vos; Roland Mumm
Source:
Food chemistry 2022 v.373 pp. 131020
ISSN:
0308-8146
Subject:
air; airtight storage; biochemical pathways; food chemistry; fungal growth; hypoxia; lipid peroxidation; nitrogen; peanuts; relative humidity; sensory properties; water activity
Abstract:
... Peanuts are transported by ship from production regions to all across the globe. Quality problems are frequently encountered due to increased levels of free fatty acids (FFAs) and a decline in organoleptic quality through lipid oxidation occurring during transport and storage. We studied the role of moisture (water activity, aw) in interaction with 87 days hermetic storage under air or nitrogen ga ...
DOI:
10.1016/j.foodchem.2021.131020

2. Apple fruit recovery from anoxia under controlled atmosphere storage

Author:
Rachael Maree Wood; Fabio Rodrigo Thewes; Milena Reynaud; Dominikus Kittemann; Cláudia Kaehler Sautter; Jens Norbert Wünsche; Daniel Alexandre Neuwald
Source:
Food chemistry 2022 v.371 pp. 131152
ISSN:
0308-8146
Subject:
acetaldehyde; air; anaerobiosis; apples; controlled atmosphere storage; cultivars; ethanol; ethyl acetate; food chemistry; fruit quality; fruits; hypoxia; metabolites
Abstract:
... This study investigated the dynamic changes in the anaerobic metabolism end products (ethanol, acetaldehyde and ethyl acetate) of different apple cultivars during 84-days of regular air (RA) and controlled atmosphere (CA) storage after 0-, 3-, 7- and 14-days of anoxia. Increasing the length of exposure to anoxia increased the anaerobic metabolites concentrations (AMC) in all cultivars. Fruit could ...
DOI:
10.1016/j.foodchem.2021.131152

3. Assessment of fresh Alpinia galanga (A. galanga) drying techniques for the chemical composition of essential oil and its antioxidant and biological activity

Author:
Xiangzhen Ge; Qiuhong Liang; Yao Long; Huishan Shen; Qian Zhang; Zhuangzhuang Sun; Wenhao Li
Source:
Food chemistry 2022 v.392 pp. 133314
ISSN:
0308-8146
Subject:
Alpinia galanga; air; alkenes; antioxidants; chemical composition; electronic nose; essential oils; food chemistry; microstructure
Abstract:
... This study evaluated drying characteristics, structure and essential oil chemical composition, and biological activity of A. galanga by hot air drying (HAD), vacuum drying (VD), freeze drying (FD). The results showed that HAD had the shortest drying time while FD could better maintain the microstructure and showed a higher essential oil yield than HAD and VD. In addition, E-nose, HS-GC-IMS and HS- ...
DOI:
10.1016/j.foodchem.2022.133314

4. Cold plasma treated air improves the characteristic flavor of Dry-cured black carp through facilitating lipid oxidation

Author:
Zhigang Ke; Yan Bai; Yiwen Bai; Yushan Chu; Saiqi Gu; Xingwei Xiang; Yuting Ding; Xuxia Zhou
Source:
Food chemistry 2022 v.377 pp. 131932
ISSN:
0308-8146
Subject:
Mylopharyngodon piceus; air; cold; cured meats; fatty acid composition; flavor; food chemistry; headspace analysis; lipid peroxidation; nitrogen; nitrogen dioxide; oxidation; oxygen; ozone; peroxide value; volatile compounds
Abstract:
... In this study, the main reactive oxygen/nitrogen species (ROS/RNS) in cold plasma treated air (CPTA) were determined, and their effects on lipid oxidation, fatty acid composition and volatile profile in dry-cured black carp were investigated. Results showed that ozone (O₃) and nitrogen dioxide (NO₂) were the main ROS/RNS, both of which were in a few mg/m³ to tens mg/m³. Increased peroxide value (P ...
DOI:
10.1016/j.foodchem.2021.131932

5. Control of aflatoxin M1 in skim milk by high voltage atmospheric cold plasma

Author:
Thu Nguyen; Jon Palmer; Ngoc Phan; Hu Shi; Kevin Keener; Steve Flint
Source:
Food chemistry 2022 v.386 pp. 132814
ISSN:
0308-8146
Subject:
Artemia; aflatoxin M1; air; cold; color; corn; electric potential difference; food chemistry; models; nonthermal processing; oxygen; skim milk; toxicity
Abstract:
... Cold plasma has potential for the degradation of aflatoxins in corn and hazelnuts; however, this has not been demonstrated for aflatoxin in milk. In this study, the efficacy of high voltage atmospheric cold plasma (HVACP) on the reduction of aflatoxin M1 (AFM1) in skim milk improved with increasing treatment times (1-20 min), using gas containing 65% oxygen (MA65) rather than air, increasing volta ...
DOI:
10.1016/j.foodchem.2022.132814

6. Discovery of an effective processing method for edible rhizome to enhance the gamma-aminobutyric acid content

Author:
Qiang Wang; Xiao Zhang; Xiaowan Huang; Guoqing Shi; Chaonan Zhang; Lei Jiang; Keyan Li; Chengping Xie; Xiangli Li; Yanli Wang
Source:
Food chemistry 2022 v.375 pp. 131862
ISSN:
0308-8146
Subject:
Dioscorea polystachya; air; drought; food chemistry; freeze drying; gamma-aminobutyric acid; glutamate decarboxylase; glutamic acid; rhizomes; solar radiation; taro
Abstract:
... This study aimed to discover a simple, rapid, effective, inexpensive, and natural method to enhance the GABA content in edible rhizomes. To achieve this aim, edible rhizome samples were treated with different processing methods. Drying with hot air increased the GABA content in Chinese yam (CY) eight-fold compared with untreated CY. Drying with sunshine or hot air increased it 13- and 28-fold in t ...
DOI:
10.1016/j.foodchem.2021.131862

7. Drying methods influence the physicochemical and functional properties of seed-used pumpkin

Author:
Erpeng Chao; Jianjun Tian; Liuping Fan; Tao Zhang
Source:
Food chemistry 2022 v.369 pp. 130937
ISSN:
0308-8146
Subject:
air; antioxidant activity; antioxidants; ascorbic acid; coumaric acids; food chemistry; melanin; melanoma; polyphenols; pumpkins; terrestrial radiation
Abstract:
... The effects of far-infrared radiation drying (FIRD), freeze drying (FD), vacuum drying (VD), and hot air drying (HAD) on appearance, physicochemical properties, antioxidant activities, antityrosinase capacity using B16F10 melanoma cell from seed-used pumpkins (hull-less pumpkin and hull pumpkin) were evaluated. Results suggested that hull-less pumpkin (HLP) dehydrated by FIRD provided the highest ...
DOI:
10.1016/j.foodchem.2021.130937

8. Effect of different dehydration methods on the properties of gelatin films

Author:
Lin Peng; Hongjie Dai; Hongxia Wang; Hankun Zhu; Liang Ma; Yong Yu; Yu Fu; Xin Feng; Jie Du; Yuhao Zhang
Source:
Food chemistry 2022 v.374 pp. 131814
ISSN:
0308-8146
Subject:
adhesion; air; air drying; ammonium sulfate; color; contact angle; decolorization; ethanol; food chemistry; gelatin; opacity; tensile strength; water solubility
Abstract:
... The properties of gelatin film fabricated by ethanol precipitation effect dehydration, Hofmeister effect dehydration and hot air drying dehydration were investigated. The results revealed that the mechanical properties were significantly improved by ethanol precipitation and Hofmeister effect. The tensile strength and elongation at break of the film prepared by ethanol precipitation were increased ...
DOI:
10.1016/j.foodchem.2021.131814

9. Effect of different drying techniques on drying kinetics, nutritional components, antioxidant capacity, physical properties and microstructure of edamame

Author:
Nan-nan An; Wei-hong Sun; Bing-zheng Li; Yong Wang; Nan Shang; Wei-qiao Lv; Dong Li; Li-jun Wang
Source:
Food chemistry 2022 v.373 pp. 131412
ISSN:
0308-8146
Subject:
air; antioxidant activity; color; food chemistry; freeze drying; microscopy; microstructure; models; moisture diffusivity; nutrient retention; rehydration; texture; value added
Abstract:
... The present study aimed to investigate the effect of hot air drying (HD), microwave rolling-bed drying (MRD), hot air microwave rolling-bed drying (HMRD), pulse-spouted microwave vacuum drying (PSMVD) and freeze-drying (FD) on the drying characteristics, quality properties and microstructure of edamame. Six models were fitted the drying curves, and quality attributes were analyzed. Results indicat ...
DOI:
10.1016/j.foodchem.2021.131412

10. Effect of microwave and hot air treatment on enzyme activity, oil fraction quality and antioxidant activity of wheat germ

Author:
Silvina Patricia Meriles; Maria Cecilia Penci; Sebastien Curet; Lionel Boillereaux; Pablo Daniel Ribotta
Source:
Food chemistry 2022 v.386 pp. 132760
ISSN:
0308-8146
Subject:
acidity; air; alpha-tocopherol; antioxidant activity; carboxylic ester hydrolases; enzyme activity; fatty acids; food chemistry; oils; polyphenols; wheat germ
Abstract:
... The aim of this work was to study the effects of microwaves (MW) and hot air (HA) treatments on enzyme activities and quality parameters in wheat germ (WG). Both MW and HA were effective at inactivating lipases. MW treatment inactivated lipases more at lower temperatures (60 and 70 °C) than HA (150–200 °C). Peroxide values, acidity, and fatty acid profiles of WG oil remained unaltered after HA and ...
DOI:
10.1016/j.foodchem.2022.132760

11. Effects of negative air ions treatment on the quality of fresh shiitake mushroom (Lentinus edodes) during storage

Author:
Saili Zhang; Xiangjun Fang; Weijie Wu; Chuan Tong; Hangjun Chen; Hailong Yang; Haiyan Gao
Source:
Food chemistry 2022 v.371 pp. 131200
ISSN:
0308-8146
Subject:
Lentinula edodes; air; energy; energy metabolism; food chemistry; hardness; membrane potential; microstructure; mitochondria; mushrooms; sweetness; umami
Abstract:
... Fresh shiitake (Lentinus edodes) is prone to brown, pileus-opening and flavor-loss during storage. Therefore, it is important to find an effective preservation method for fresh shiitake. Negative air ions (NAI) are negatively-charged molecules or atoms in the air, and can affect the physiological metabolism of live cells and be conveniently used with low cost. In this study, NAI treatment was perf ...
DOI:
10.1016/j.foodchem.2021.131200

12. Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry

Author:
Elisabetta Pittari; Paola Piombino; Isabelle Andriot; Véronique Cheynier; Sylvie Cordelle; Gilles Feron; Karine Gourrat; Jean-Luc Le Quéré; Emmanuelle Meudec; Luigi Moio; Fabrice Neiers; Pascal Schlich; Francis Canon
Source:
Food chemistry 2022 v.372 pp. 131229
ISSN:
0308-8146
Subject:
air; analytical chemistry; flavor; food chemistry; nasal cavity; odors; oxidation; proanthocyanidins; red wines; sensory evaluation
Abstract:
... Addition of oenological tannins claims to have a positive impact on wine stability, protection from oxidation and likely sensory persistence. However, their role on red wine aroma during oxidation is controversial. The present study aims at investigating the effect of addition of oenological tannins on wine flavour (mainly aroma) before and after air exposure. Temporal Dominance of Sensations, a d ...
DOI:
10.1016/j.foodchem.2021.131229

13. Effects of ultrasound-assisted immersion freezing on the muscle quality and myofibrillar protein oxidation and denaturation in Sciaenops ocellatus

Author:
Shuang Qiu; Fangchao Cui; Jinxiang Wang; Wenhui Zhu; Yongxia Xu; Shumin Yi; Xuepeng Li; Jianrong Li
Source:
Food chemistry 2022 v.377 pp. 131949
ISSN:
0308-8146
Subject:
Sciaenops ocellatus; air; denaturation; food chemistry; frozen storage; microstructure; muscles; oxidation; ultrasonic treatment; ultrasonics
Abstract:
... Freezing is a method that plays a key role in the storage of aquatic products. The effects of different methods of freezing on the quality, microstructure, ice-crystal morphology, and protein oxidation of Sciaenops ocellatus were investigated. Air freezing (AF), immersion freezing (IF), and different powers of ultrasound-assisted immersion freezing (UIF) (150, 200, and 250 W) were studied. IF and ...
DOI:
10.1016/j.foodchem.2021.131949

14. Formation of AGEs in fish cakes during air frying and other traditional heating methods

Author:
Ruike Qin; Runlin Wu; Haonan Shi; Caihua Jia; Jianhua Rong; Ru Liu
Source:
Food chemistry 2022 v.391 pp. 133213
ISSN:
0308-8146
Subject:
air; color; fish; fish cakes; food chemistry; fried foods; oils; oxidation; texture; water content
Abstract:
... This study investigated the formation of advanced glycation end products (AGEs) in fish cakes under air frying, deep frying, pan frying and baking. The results showed that the AGEs contents on the surface of fish cakes significantly increased with prolonging heating time. The AGEs contents under different methods were following: deep frying > air frying ≈ pan frying > baking. However, the AGEs con ...
DOI:
10.1016/j.foodchem.2022.133213

15. Inhibitory effect of modified atmosphere packaging on Escherichia coli O157:H7 in fresh-cut cucumbers (Cucumis sativus L.) and effectively maintain quality during storage

Author:
Yeting Sun; Xiaoyan Zhao; Yue Ma; Hongyang Guan; Hao Liang; Dan Wang
Source:
Food chemistry 2022 v.369 pp. 130969
ISSN:
0308-8146
Subject:
Cucumis sativus; Escherichia coli O157; adhesion; air; biofilm; carbohydrates; carbon dioxide; fimbriae; food chemistry; microbial growth; oxidative stress; population density; shelf life
Abstract:
... Modified atmosphere packaging (MAP) can inhibit microbial growth and prolong shelf life of fresh-cut cucumbers. This study compared the effects of different packaging gases on the growth of E. coli O157:H7 and sensory characteristics of fresh-cut cucumbers. Changes in key movement, adhesion, and oxidative stress genes expression of strain under optimal MAP and air were determined. Cell population ...
DOI:
10.1016/j.foodchem.2021.130969

16. Metabolomics reveals dopa melanin involved in the enzymatic browning of the yellow cultivars of East Asian golden needle mushroom (Flammulina filiformis)

Author:
Yu Fu; Yang Yu; Hao Tan; Bo Wang; Weihong Peng; Qun Sun
Source:
Food chemistry 2022 v.370 pp. 131295
ISSN:
0308-8146
Subject:
3,4-dihydroxyphenylalanine oxidative deaminase; Flammulina; L-dopa; air; biosynthesis; catalase; catechol oxidase; cultivars; eumelanin; food chemistry; hydrogen peroxide; malondialdehyde; metabolomics; mushrooms; oxidative stress; peroxidase
Abstract:
... Browning seriously causes postharvest deterioration of the yellow cultivars of Flammulina filiformis, yet the browning process and its mechanism have not been described. Changes of L*, a*, b* values, the browning and whiteness index during air contacted storage were evaluated, uncovering the great loss of brightness and meanwhile the accumulation of yellowness and redness. Browning tissue showed a ...
DOI:
10.1016/j.foodchem.2021.131295

17. Molecular mechanisms of aroma persistence: From noncovalent interactions between aroma compounds and the oral mucosa to metabolization of aroma compounds by saliva and oral cells

Author:
Carolina Muñoz-González; Marine Brule; Christophe Martin; Gilles Feron; Francis Canon
Source:
Food chemistry 2022 v.373 pp. 131467
ISSN:
0308-8146
Subject:
air; food chemistry; hydrophobicity; models; mucosa; odors; saliva
Abstract:
... The present study aims to reveal the molecular mechanisms underlying aroma persistence, as it plays a major role in food appreciation and quality. A multidisciplinary approach including ex vivo experiments using a novel model of oral mucosa and saliva as well as in vivo dynamic instrumental and sensory experiments was applied. Ex vivo results showed a reduction in aroma release between 7 and 86% i ...
DOI:
10.1016/j.foodchem.2021.131467

18. Monitoring of moisture contents and rehydration rates of microwave vacuum and hot air dehydrated beef slices and splits using hyperspectral imaging

Author:
Yuqiao Ren; Da-Wen Sun
Source:
Food chemistry 2022 v.382 pp. 132346
ISSN:
0308-8146
Subject:
air; beef; food chemistry; microstructure; prediction; principal component analysis; product quality; rehydration
Abstract:
... Effects of food microstructure and processing methods on moisture migration in food during processing are important for improving product quality. This study evaluated the effects of fibre directions and dehydration methods on beef dehydration and rehydration behaviours using near-infrared hyperspectral imaging. Beef slices (transversal cut) and splits (longitudinal cut) were dehydrated by hot air ...
DOI:
10.1016/j.foodchem.2022.132346

19. Opportunities for the marine carotenoid value chain from the perspective of fucoxanthin degradation

Author:
Zuhaili Yusof; Nicholas M.H. Khong; Wee Sim Choo; Su Chern Foo
Source:
Food chemistry 2022 v.383 pp. 132394
ISSN:
0308-8146
Subject:
air; antioxidants; carotenoids; food chemistry; light intensity; nutritive value; pH; supply chain; temperature; transportation
Abstract:
... Marine carotenoids, particularly fucoxanthin, are emerging in the food value chain and gaining traction for their role in delivering health benefits. Unfortunately, the very feature of fucoxanthin which confers its bioactivities also renders it unstable. It is imperative to have a better understanding on the mechanisms involved to mitigate undesirable losses. This paper presented a review on fucox ...
DOI:
10.1016/j.foodchem.2022.132394

20. Quality characteristics and non-volatile taste formation mechanism of Lentinula edodes during hot air drying

Author:
Xinmeng Wen; Wen Li; Wu Li; Wanchao Chen; Zhong Zhang; Di Wu; Yan Yang
Source:
Food chemistry 2022 v.393 pp. 133378
ISSN:
0308-8146
Subject:
Lentinula edodes; air; chewiness; color; food chemistry; rehydration; shrinkage; succinic acid; sugars; taste; viscosity; water content
Abstract:
... In this paper, the changes of non-volatile taste substances and the formation mechanism of taste quality of Lentinula edodes during hot air drying at 50 °C were studied. The results showed that with the increase of drying time, the moisture content gradually decreased, volume shrinkage, color deepening, chewiness and viscosity first increased and then decreased. After drying for 8 h, when the mois ...
DOI:
10.1016/j.foodchem.2022.133378

21. Selection of drying techniques for Pingyin rose on the basis of physicochemical properties and volatile compounds retention

Author:
Baoguo Xu; Min Feng; Bimal Chitrakar; Benxi Wei; Bo Wang; Cunshan Zhou; Haile Ma; Bin Wang; Lu Chang; Guangyue Ren; Xu Duan
Source:
Food chemistry 2022 v.385 pp. 132539
ISSN:
0308-8146
Subject:
air; antioxidant activity; color; food chemistry; heat pumps; membrane permeability; odors; plasma membrane; relative humidity; shrinkage; smell; volatile organic compounds
Abstract:
... Awareness of edible rose being beneficial for health has attracted researchers in exploring different rose products. The study aimed to investigate effects of vacuum freeze drying (VFD), hot air drying (HAD), heat pump drying (HPD), relative humidity drying (RHD) and catalytic infrared drying (CID) on the physicochemical properties, and volatile organic compounds (VOCs) of Pingyin roses. Results s ...
DOI:
10.1016/j.foodchem.2022.132539

22. Spray-drying of casein/pectin bioconjugate microcapsules containing grape (Vitis labrusca) by-product extract

Author:
Jéssica Bassetto Carra; Ricardo Luís Nascimento de Matos; Ana Paula Novelli; Renê Oliveira do Couto; Fabio Yamashita; Marcos Alessandro dos Santos Ribeiro; Eduardo César Meurer; Waldiceu Aparecido Verri; Rubia Casagrande; Sandra Regina Georgetti; Nilton Syogo Arakawa; Marcela Maria Baracat
Source:
Food chemistry 2022 v.368 pp. 130817
ISSN:
0308-8146
Subject:
Vitis labrusca; air; air flow; anthocyanins; antioxidant activity; biodegradability; byproducts; casein; cosmetics; dietary supplements; food chemistry; grapes; microencapsulation; pectins; polyphenols; spray drying; temperature; thermal stability
Abstract:
... Novel microcapsules containing grape peel by-product extract were obtained. In this pursuit, complex coacervation of casein/pectin bioconjugate and spray-drying were combined. We have investigated the role of the dispersion feed rate (FR), drying air inlet temperature (IT) and drying air flow rate (AR) in the drying yield, microencapsulation efficiency, total polyphenols and anthocyanins contents, ...
DOI:
10.1016/j.foodchem.2021.130817

23. Stabilisation of oleofoams by lauric acid and its glycerol esters

Author:
Chaoying Qiu; Shaolin Wang; Ying Wang; Wan Jun Lee; Junning Fu; Bernard P. Binks; Yong Wang
Source:
Food chemistry 2022 v.386 pp. 132776
ISSN:
0308-8146
Subject:
air; dodecanoic acid; drainage; foams; food chemistry; glycerol; heat; lipid content; monolaurin; oils; oleogels; triacylglycerols
Abstract:
... Four types of pure lipid, namely lauric acid (LA), glycerol monolaurate (MAG), diglycerol laurate (DAG) and triglyceride laurate (TAG) were used to prepare oleofoams. The relationship between crystal profiles and their performance in oleofoams was established. DAG formed small needle-like crystals while MAG formed large flake-like crystals in oleogels, and crystal shells around air bubbles were ob ...
DOI:
10.1016/j.foodchem.2022.132776

24. Stability of carotenoids and carotenoid esters in pumpkin (Cucurbita maxima) slices during hot air drying

Author:
Mengyun Ouyang; Yiqun Huang; Yan Wang; Fenglian Luo; Luyan Liao
Source:
Food chemistry 2022 v.367 pp. 130710
ISSN:
0308-8146
Subject:
air; esters; food chemistry; heat stability; lutein; pumpkins
Abstract:
... The levels of carotenoids and carotenoid esters in pumpkin (C. maxima) slices as affected by hot air drying (60–100 °C, 6–17 h) were assessed via an HPLC-MS/MS method. Among the 25 carotenoids and carotenoid esters identified in pumpkin flesh, xanthophyll diesters (including (all-E)-violaxanthin dipalmitate, lutein 3-O-myristate-3′-O-laurate, lutein 3-O-palmitate-3′-O-laurate, lutein 3-O-myristate ...
DOI:
10.1016/j.foodchem.2021.130710

25. Thermal degradation of cyanidin-3-O-glucoside: Mechanism and toxicity of products

Author:
Jingjing Dong; Sidong Li; Jie Zhang; Ake Liu; Jiahong Ren
Source:
Food chemistry 2022 v.370 pp. 131018
ISSN:
0308-8146
Subject:
activation energy; air; cyanidin; food chemistry; furans; glucosides; molecular weight; nitrogen; pyrolysis; pyrolysis gas chromatography; thermogravimetry; toxicity
Abstract:
... The thermal degradation behavior of cyanidin-3-O-gluoside (Cy3G) in nitrogen and air was studied using thermogravimetric analysis (TGA), thermogravimetry–Fourier transform infrared spectroscopy (TG-FTIR) and pyrolysis–gas chromatography/mass spectrometry (Py-GCMS). The results show that the thermal degradation of Cy3G in nitrogen and in air can be divided into three steps. The total degradation ra ...
DOI:
10.1016/j.foodchem.2021.131018

26. Ultrasound-modified interfacial properties and crystallization behavior of aerated emulsions fabricated with pH-shifting treated pea protein

Author:
Kunting Yang; Ruohui Lin; Shucheng Zhang; Xiangzhong Zhao; Jiang Jiang; Yuanfa Liu
Source:
Food chemistry 2022 v.367 pp. 130536
ISSN:
0308-8146
Subject:
aeration; air; cream; crystallization; dried milk; emulsions; food chemistry; ice cream; particle size; pea protein; protein isolates; skim milk; ultrasonic treatment; viscosity
Abstract:
... The interfacial properties of pea protein isolate (NPP) were modified by pH12-shifting (BPP) and ultrasound treatment as a substitute for skimmed milk powder (SMP) in ice cream. The physicochemical properties and fat crystallization in emulsions before and after whipping were analyzed. Compared with SMP, the BPP emulsion displayed superior stability with small particle size and high viscosity. Fat ...
DOI:
10.1016/j.foodchem.2021.130536

27. A new cyanine from oxidative coupling of chlorogenic acid with tryptophan: Assessment of the potential as red dye for food coloring

Author:
Federica Moccia; María Ángeles Martín; Sonia Ramos; Luis Goya; Stefania Marzorati; Marina DellaGreca; Lucia Panzella; Alessandra Napolitano
Source:
Food chemistry 2021 v.348 pp. 129152
ISSN:
0308-8146
Subject:
absorbance; air; anthocyanins; chlorogenic acid; food chemistry; food colorants; indoles; pH; red wines; sodium; toxicity; tryptophan
Abstract:
... A red pigment was prepared by reaction of chlorogenic acid (CGA) with tryptophan (TRP) in air at pH 9 (37% w/w yield) and evaluated as food dye. The main component of pigment was formulated as an unusual benzochromeno[2,3-b]indole linked to a TRP unit, featuring a cyanine type chromophore (λₘₐₓ 542, 546 nm, 1% extinction coefficient of the sodium salt = 244 ± 2). The chromophore showed a minimal p ...
DOI:
10.1016/j.foodchem.2021.129152

28. Application of UHPLC-Q-TOF-MS/MS metabolomics approach to investigate the taste and nutrition changes in tilapia fillets treated with different thermal processing methods

Author:
Rui Li; Zuli Sun; Yongqiang Zhao; Laihao Li; Xianqing Yang; Jianwei Cen; Shengjun Chen; Chunsheng Li; Yueqi Wang
Source:
Food chemistry 2021 v.356 pp. 129737
ISSN:
0308-8146
Subject:
air; detection; fillets; fish meat; food chemistry; metabolites; metabolomics; nucleotides; nutrition; phospholipids; taste
Abstract:
... Thermal processing is a common processing method for tilapia which has an important impact on the quality and characteristics of fish meat. This study aimed to investigate changes in the metabolites of tilapia fillets after thermal processing. In this work, we used a UHPLC-Q-TOF-MS/MS metabolomics method to identify and screen differential metabolites. A total of 249 metabolites were identified fr ...
DOI:
10.1016/j.foodchem.2021.129737

29. Assessment of fresh star anise (Illicium verum Hook.f.) drying methods for influencing drying characteristics, color, flavor, volatile oil and shikimic acid

Author:
Yue Shi; Guangjing Chen; Kewei Chen; Xuhui Chen; Qingyue Hong; Jianquan Kan
Source:
Food chemistry 2021 v.342 pp. 128359
ISSN:
0308-8146
Subject:
Illicium verum; air; anise; appearance (quality); color; essential oils; flavor; food chemistry; heat pumps; linalool; methyl chavicol; principal component analysis; shikimic acid; terrestrial radiation
Abstract:
... In order to evaluate the effects of drying methods on the drying characteristics, quality (color, volatile oil (VO) content, shikimic acid (SA) content, trans-anethole content in the star anise volatile oil (TA-O)) and flavor components of star anise (Illicium verum Hook.f.), we tested five different methods (hot air drying (HAD), heat pump drying (HPD), far infrared radiation drying (FIRD), micro ...
DOI:
10.1016/j.foodchem.2020.128359

30. Cold plasma: An emerging pretreatment technology for the drying of jujube slices

Author:
Tao Bao; Xin Hao; Mohammad Rezaul Islam Shishir; Naymul Karim; Wei Chen
Source:
Food chemistry 2021 v.337 pp. 127783
ISSN:
0308-8146
Subject:
Ziziphus; air; antioxidant activity; cold; electron microscopy; flavonoids; food chemistry; hydroxymethylfurfural; kinetics; models; moisture diffusivity; pretreatment; procyanidins; topography
Abstract:
... Jujube slices were pretreated by cold plasma for 15, 30, and 60 s on each side, followed by hot air drying at 50, 60, and 70 °C. Scanning electron microscopy investigation indicated that the application of cold plasma significantly changed the surface topography of jujube slice by etching larger cavities, which can facilitate moisture transfer and consequently enhance drying rate and effective dif ...
DOI:
10.1016/j.foodchem.2020.127783

31. Combined application of ascorbic and oxalic acids delays postharvest browning of litchi fruits under controlled atmosphere conditions

Author:
Sajid Ali; Ahmad Sattar Khan; Aman Ullah Malik; Raheel Anwar; Muhammad Akbar Anjum; Aamir Nawaz; Muhammad Shafique; Safina Naz
Source:
Food chemistry 2021 v.350 pp. 129277
ISSN:
0308-8146
Subject:
air; anthocyanins; appearance (quality); ascorbate peroxidase; ascorbic acid; carbon dioxide; catalase; catechol oxidase; controlled atmosphere storage; food chemistry; fruits; glutathione-disulfide reductase; hydrogen peroxide; malondialdehyde; oxalic acid; peroxidase; phenolic compounds; quinones; sensory properties; superoxide anion; superoxide dismutase; titratable acidity; weight loss
Abstract:
... The effect of ascorbic acid [AA (40 mmol L⁻¹)] and oxalic acid [OA (2 mmol L⁻¹)] on browning of litchi fruit was investigated under 5% CO₂ + 1% O₂ controlled atmosphere (CA) and compared with air at 5 ± 1 °C for 28 days. The combined application of AA and OA suppressed browning index, soluble quinones, and activities of polyphenol oxidase and peroxidase under CA compared with control. The combinat ...
DOI:
10.1016/j.foodchem.2021.129277

32. Comparative evaluation of acrylamide and polycyclic aromatic hydrocarbons contents in Robusta coffee beans roasted by hot air and superheated steam

Author:
Pornteera Rattanarat; Nathamol Chindapan; Sakamon Devahastin
Source:
Food chemistry 2021 v.341 pp. 128266
ISSN:
0308-8146
Subject:
Coffea canephora; acrolein; acrylamides; air; anthracenes; beans; color; fluidized beds; fluorenes; food chemistry; phenanthrenes; steam; toxicity
Abstract:
... Although hot air (HA) is a conventional roasting medium for coffee beans, HA roasting is known to result in possible formation of toxic compounds, including acrolein, acrylamide and polycyclic aromatic hydrocarbons (PAHs). Superheated steam (SHS) roasting is therefore proposed as an alternative means to alleviate the formation of these toxic compounds in roasted coffee beans. Robusta coffee beans ...
DOI:
10.1016/j.foodchem.2020.128266

33. Comparative evaluation of package types in alleviating textural softening and package-swelling of Paocai during storage: Insight into microbial invasion, cell wall pectinolysis and alteration in sugar and organic acid profiles

Author:
Lihong Ge; Haimei Lai; Yuli Huang; Yali Wang; Yanshu Li; Shiyu Zhu; Qiao Shi; Huajia Li; Yongqing Zhu; Nan Zhao
Source:
Food chemistry 2021 v.365 pp. 130489
ISSN:
0308-8146
Subject:
Kazachstania; air; cell walls; fermented vegetables; food chemistry; hardness; microstructure; pectins; polygalacturonase; sugars; texture
Abstract:
... The present study aimed to investigate the effect of initial vacuum package (VP), air package (AP) and salt-solution package (NP) on texture softening and package-swelling of Paocai by comparing the changes in physicochemical properties, pectinolysis, microstructure, microbial profile, as well as sugar and organic acid profiles during storage. Results showed that, when compared with AP and NP, wit ...
DOI:
10.1016/j.foodchem.2021.130489

34. Effect of date fruit waste extract as an antioxidant additive on the properties of active gelatin films

Author:
Vengatesan M. Rangaraj; K. Rambabu; Fawzi Banat; Vikas Mittal
Source:
Food chemistry 2021 v.355 pp. 129631
ISSN:
0308-8146
Subject:
air; antioxidants; assays; canola oil; dates (fruit); food chemistry; food preservation; gelatin; lipid peroxidation; polyphenols; syrups
Abstract:
... In this work, date-fruit syrup waste extract (DSWE) was used as an antioxidant additive to develop active gelatin films with enhanced food preservation properties. The effect of DSWE content (5, 10, 15, and 25 wt%) on the mechanical, physical, and antioxidant properties of the gelatin films were analyzed. Total phenolic content and antioxidant assay analysis revealed that the active compounds in b ...
DOI:
10.1016/j.foodchem.2021.129631

35. Effect of drying methods on the solubility and amphiphilicity of room temperature soluble gelatin extracted by microwave-rapid freezing-thawing coupling

Author:
Xin Feng; Hongjie Dai; Liang Ma; Yu Fu; Yong Yu; Hankun Zhu; Hongxia Wang; Yi Sun; Hongxia Tan; Yuhao Zhang
Source:
Food chemistry 2021 v.351 pp. 129226
ISSN:
0308-8146
Subject:
air; ambient temperature; degradation; emulsions; foams; food chemistry; gelatin; hydrophilicity; hydrophobicity; solubility; surface tension; wettability
Abstract:
... The effect of three drying methods (hot air, freeze and spray drying) on the solubility and amphiphilicity of gelatin were investigated and compared. Results showed spray drying gelatin (SDG) and hot air drying gelatin (HDG) showed the lowest and best solubility, respectively. This phenomenon was attributed to the degree of subunits degradation and hydrophobicity. The HDG showed an obvious degrada ...
DOI:
10.1016/j.foodchem.2021.129226

36. Effect of hot air and infrared roasting on hazelnut allergenicity

Author:
Cristina Lamberti; Stefano Nebbia; Sara Antoniazzi; Simona Cirrincione; Emilio Marengo; Marcello Manfredi; Denis Smorgon; Giovanna Monti; Antonella Faccio; Maria Gabriella Giuffrida; Raffaella Balestrini; Laura Cavallarin
Source:
Food chemistry 2021 v.342 pp. 128174
ISSN:
0308-8146
Subject:
Corylus avellana; air; allergenicity; cell walls; food chemistry; hazelnuts; heat transfer; lipids; protein composition; protein solubility
Abstract:
... Roasting is known to affect the protein profile and allergenicity of hazelnuts (Corylus avellana cv TGL). The aim of the study was to investigate whether roasting techniques based on different heat transfer methods (hot air and infrared), differently affect the protein solubility and the IgE-binding capacities of both the soluble and insoluble hazelnut protein fractions. The immune-reactivity of t ...
DOI:
10.1016/j.foodchem.2020.128174

37. Effect of plasma activated water and buffer solution on fungicide degradation from tomato (Solanum lycopersicum) fruit

Author:
Murtaza Ali; Jun-Hu Cheng; Da-Wen Sun
Source:
Food chemistry 2021 v.350 pp. 129195
ISSN:
0308-8146
Subject:
Solanum lycopersicum; air; chlorothalonil; electrical conductivity; food chemistry; fruits; liquids; pH; pesticide degradation; redox potential; thiram; tomatoes; water
Abstract:
... This study investigated the effect of plasma-activated liquid (PAL) including plasma-activated water (PAW) and plasma-activated buffer solution (PABS) for the reduction of chlorothalonil (CTL) and thiram (THM) pesticide residues on tomato fruit. Results revealed that the PAL obtained by using atmospheric air as the feed gas, CTL residues were decreased to 85.3% and 74.2% and THM residues decreased ...
DOI:
10.1016/j.foodchem.2021.129195

38. Effect of steam sterilisation on lipophilic nutrient stability in a chloroplast-rich fraction (CRF) recovered from postharvest, pea vine field residue (haulm)

Author:
Jutarat Wattanakul; Mansor Syamila; Rhianna Briars; Charfedinne Ayed; Ruth Price; Randa Darwish; Mohamed A. Gedi; David A. Gray
Source:
Food chemistry 2021 v.334 pp. 127589
ISSN:
0308-8146
Subject:
air; alpha-tocopherol; centrifugation; degradation; food chemistry; freeze drying; juices; light; lipophilicity; lutein; peas; steam; storage; temperature; vines
Abstract:
... Postharvest, pea vine field residue (haulm) was steam-sterilised and then juiced; a chloroplast-rich fraction (CRF) was recovered from the juice by centrifugation. The stability of selected nutrients (β-carotene, lutein, and α-tocopherol) in the freeze-dried CRF material was measured over 84 days; the impact of temperature (-20 °C, 4 °C, 25 °C and 40 °C), light and air on nutrient stability was es ...
DOI:
10.1016/j.foodchem.2020.127589

39. Effects of brewing water on the sensory attributes and physicochemical properties of tea infusions

Author:
Qing-Qing Cao; Fang Wang; Jie-Qiong Wang; Jian-Xin Chen; Jun-Feng Yin; Lijun Li; Fan-Ke Meng; Yong Cheng; Yong-Quan Xu
Source:
Food chemistry 2021 v.364 pp. 130235
ISSN:
0308-8146
Subject:
air; antioxidant activity; color; fermentation; flavanols; food chemistry; green tea; pH; polymerization
Abstract:
... The effects of brewing water on the sensory attributes and physicochemical properties of tea infusions made from Chinese teas were investigated. The tea infusions brewed in water with higher pH and total dissolved solids (TDS), generally had a darker color and lower overall sensory acceptability. Moreover, those infusions had less catechins, particularly galloylated-catechins, and lower antioxidan ...
DOI:
10.1016/j.foodchem.2021.130235

40. Effects of pre-drying treatments combined with explosion puffing drying on the physicochemical properties, antioxidant activities and flavor characteristics of apples

Author:
Lei Feng; Yayuan Xu; Yadong Xiao; Jiangfeng Song; Dajing Li; Zhongyuan Zhang; Chunquan Liu; Chunju Liu; Ning Jiang; Min Zhang; Cunshan Zhou
Source:
Food chemistry 2021 v.338 pp. 128015
ISSN:
0308-8146
Subject:
air; apples; color; flavor; food chemistry; hydroxyl radicals; odors; research; taste; variance; volatile compounds
Abstract:
... The purpose of this research was to study the effect of hot air drying, microwave vacuum drying and freeze drying combined with explosion puffing drying (HDEPD, MDEPD and FDEPD) on physicochemical properties, antioxidant activities and flavor characteristics of apples. The results showed that MDEPD and FDEPD products had better color and textural properties, exhibited a homogeneous porous structur ...
DOI:
10.1016/j.foodchem.2020.128015

41. Formation of naphthoquinones and anthraquinones by carbonyl-hydroquinone/benzoquinone reactions: A potential route for the origin of 9,10-anthraquinone in tea

Author:
Rosario Zamora; Francisco J. Hidalgo
Source:
Food chemistry 2021 v.354 pp. 129530
ISSN:
0308-8146
Subject:
activation energy; air; anthraquinones; benzoquinones; food chemistry; hydroquinone; naphthoquinones; pH; pollutants; tea; water activity
Abstract:
... The reaction of 2-alkenals (crotonaldehyde and 2-pentenal) with hydroquinones (hydroquinone and tert-butylhydroquinone) and benzoquinones (benzoquinone, methylbenzoquinone, and methoxybenzoquinone) was studied as a potential route for the endogenous formation of naphthoquinones and anthraquinones in foods. Polycyclic quinones were produced at a low water activity, within a wide pH range, and in th ...
DOI:
10.1016/j.foodchem.2021.129530

42. Gum arabic/maltodextrin microencapsulation confers peroxidation stability and antimicrobial ability to pepper seed oil

Author:
Mehmet Karaaslan; Fatih Şengün; Ümran Cansu; Bülent Başyiğit; Hidayet Sağlam; Asliye Karaaslan
Source:
Food chemistry 2021 v.337 pp. 127748
ISSN:
0308-8146
Subject:
Enterococcus faecalis; Fourier transform infrared spectroscopy; Pseudomonas aeruginosa; Staphylococcus aureus; air; antimicrobial properties; differential thermal analysis; electron microscopy; food chemistry; gum arabic; maltodextrins; microencapsulation; nuclear magnetic resonance spectroscopy; oxidation; particle size; particle size distribution; pepper; peroxidation; seed oils; storage time; temperature; thermal stability; thermogravimetry
Abstract:
... In this study, pepper seed oil (PSO) was microencapsulated by spray drying at optimum conditions: oil/total solid material at 20% (w/w), gum Arabic/maltodextrin (GA/MD) at 1/5 (w/w), and air inlet temperature of 184 °C. Particle size distribution and morphology of the PSO powder (PSOP) were determined by a laser particle diameter analyzer and scanning electron microscopy (SEM). Fourier transform i ...
DOI:
10.1016/j.foodchem.2020.127748

43. Immunomodulation effects of polyphenols from thinned peach treated by different drying methods on RAW264.7 cells through the NF-κB and Nrf2 pathways

Author:
Chongting Guo; Jinfeng Bi; Xuan Li; Jian Lyu; Xuan Liu; Xinye Wu; Jianing Liu
Source:
Food chemistry 2021 v.340 pp. 127931
ISSN:
0308-8146
Subject:
air; food chemistry; freeze drying; immunomodulation; immunomodulators; interleukin-6; macrophages; peaches; polyphenols
Abstract:
... Thinned peach is abundant in polyphenols, and has been shown to exhibit various bioactivities. In this study, we evaluated the underlying immunomodulatory activity of polyphenol extracts of thinned peach (PETP) via the NF-κB and Nrf2 signaling pathways in RAW264.7 macrophages. The results demonstrated that the PETP efficiently activated the nuclear translocation of NF-κB and Nrf2, as well as downs ...
DOI:
10.1016/j.foodchem.2020.127931

44. Impact of production and drying methods on the volatile and phenolic characteristics of fresh and powdered sweet red peppers

Author:
Gamze Guclu; Duygu Keser; Hasim Kelebek; Muharrem Keskin; Yunus Emre Sekerli; Yurtsever Soysal; Serkan Selli
Source:
Food chemistry 2021 v.338 pp. 128129
ISSN:
0308-8146
Subject:
air; air drying; food chemistry; liquid chromatography; luteolin; odors; pepper; phenolic compounds; sensory evaluation; tandem mass spectrometry
Abstract:
... Aroma, phenolic compounds and sensory properties of fresh and powdered organic and conventional sweet red peppers dried by three methods (hot air, intermittent microwave and infrared) were studied. The number of aroma compounds was higher in both fresh and powdered organic pepper samples; however, the total amount was higher in conventional samples. In both organic and conventional samples, alcoho ...
DOI:
10.1016/j.foodchem.2020.128129

45. Impact of the popping process on the structural and thermal properties of sorghum grains (Sorghum bicolor L. Moench)

Author:
F.G. Castro-Campos; A.H. Cabrera-Ramírez; E. Morales-Sánchez; M.E. Rodríguez-García; M. Villamiel; M. Ramos-López; M. Gaytán-Martínez
Source:
Food chemistry 2021 v.348 pp. 129092
ISSN:
0308-8146
Subject:
Sorghum bicolor; X-radiation; air; food chemistry; gelatinization; microstructure; protein denaturation; starch; thermal stability; viscosity
Abstract:
... The popping process has been widely used as a technique for obtaining snacks. This study evaluated the effect of the popping process on the structural and thermal properties of sorghum. Seven varieties of sorghum were used. Raw sorghum grains were adjusted to 11% moisture and popped at 210 °C for 90 s with hot air. Microstructure, thermal and viscosity properties, and X-Ray and infrared spectrum w ...
DOI:
10.1016/j.foodchem.2021.129092

46. Model-free and model-based analysis of thermo-oxidative response of wolfberries: A new developed mechanistic scheme

Author:
Bojan Janković; Nebojša Manić
Source:
Food chemistry 2021 v.343 pp. 128530
ISSN:
0308-8146
Subject:
Lycium; air; antioxidant activity; behavior; degradation; food chemistry; hydrolysis; kinetics; lead; oxidative stress; polymerization; pulp; rutin; stress response; thermal analysis
Abstract:
... Thermally accelerated oxidative degradation of wolfberry pulp was kinetically monitored using model-free and model-based approaches. Kinetic calculations were performed based on simultaneous thermal analysis measurements in an air at four different heating rates. From kinetic analysis, new developed mechanistic scheme which is responsible for wolfberries anti-oxidative behavior was proposed. It wa ...
DOI:
10.1016/j.foodchem.2020.128530

47. Oxidative stability, proteolysis, and in vitro digestibility of fresh and long-term frozen stored in-bag dry-aged lean beef

Author:
Renyu Zhang; Michelle J.Y. Yoo; Mustafa M. Farouk
Source:
Food chemistry 2021 v.344 pp. 128601
ISSN:
0308-8146
Subject:
air; appearance (quality); beef; digestibility; digestible protein; exports; food chemistry; frozen storage; lipids; oxidative stability; polyacrylamide gel electrophoresis; proteolysis
Abstract:
... Effect of air velocities, stepwise in-bag ageing and ageing time on the oxidative stability, proteolysis and digestibility of fresh and long-term frozen-stored dry-aged lean beef were studied. Increased air velocities and stepwise ageing regime had no effect (P > 0.05) on dry-aged beef lipid and protein oxidative stabilities and proteolysis pattern compared to control straight-dry-ageing. TBARS, p ...
DOI:
10.1016/j.foodchem.2020.128601

48. Packing black ripe olives in acid conditions

Author:
Concepción Romero; Manuel Brenes; Pedro García-Serrano; Alfredo Montaño; Eduardo Medina; Pedro García-García
Source:
Food chemistry 2021 v.337 pp. 127751
ISSN:
0308-8146
Subject:
acrylamides; air; calcium; color; diffusion; firmness; flavor; food chemistry; fruits; glass; olives; oxidation; oxygen; pasteurization; permeability
Abstract:
... The type of container (airtight and pouches with different O₂ permeability) and packing conditions (cover brine, air or N₂ atmosphere) has been studied to preserve black ripe olives in acid medium for a year. Unlike the traditional sterilized product, these acidified olives only needed pasteurization to assure its microbial safety, the absence of acrylamide being an additional advantage. Surprisin ...
DOI:
10.1016/j.foodchem.2020.127751

49. Photostability of l-tryptophan in aqueous solution: Effect of atmosphere and antioxidants addition

Author:
Violaine Gérard; Christophe Galopin; Emel Ay; Valentin Launay; Fabrice Morlet-Savary; Bernadette Graff; Jacques Lalevée
Source:
Food chemistry 2021 v.359 pp. 129949
ISSN:
0308-8146
Subject:
air; aqueous solutions; ascorbic acid; chlorogenic acid; dissociation; electron paramagnetic resonance spectroscopy; feed industry; fluorescence emission spectroscopy; food chemistry; free radicals; irradiation; photolysis; photostability; potassium sorbate; sodium benzoate; tryptophan
Abstract:
... l-Tryptophan (l-Trp) is an amino acid important in nutrition, and mainly provided by food supplements. However, it is known to be unstable under light irradiation, which is an issue for the nutrition and feed industry. In the present study, the photostability of l-Trp was studied in acidic aqueous solutions under air and under an inert atmosphere, N₂. The photodegradation was followed using UV–vis ...
DOI:
10.1016/j.foodchem.2021.129949

50. Physicochemical and structural changes in myofibrillar proteins from porcine longissimus dorsi subjected to microwave combined with air convection thawing treatment

Author:
Zeyu Peng; Mingming Zhu; Juan Zhang; Shengming Zhao; Hongju He; Zhuangli Kang; Hanjun Ma; Baocheng Xu
Source:
Food chemistry 2021 v.343 pp. 128412
ISSN:
0308-8146
Subject:
air; convection; degradation; food chemistry; hydrophobicity; livestock and meat industry; longissimus muscle; muscle protein; raw meat; swine; water; water holding capacity
Abstract:
... The effect of microwave combined with air convection thawing (MAT) on the properties and tertiary structure of myofibrillar proteins (MPs) from porcine longissimus dorsi muscle was investigated and compared with single treatments (air thawing, microwave thawing) and fresh meat (FM). Among the thawing treatments, the carbonyl content, dityrosine content, and surface hydrophobicity of MPs in MAT wer ...
DOI:
10.1016/j.foodchem.2020.128412