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1. Gastrointestinal biotransformation and tissue distribution of pterostilbene after long-term dietary administration in mice

Author:
Yue Sun; Qi Wang; Xian Wu; Fang Li; Mingyue Song; Minqi Wang; Xiaokun Cai; Zhengze Li; Zili Gao; Jinkai Zheng; Ce Qi; Jin Sun; Hang Xiao
Source:
Food chemistry 2022 v.372 pp. 131213
ISSN:
0308-8146
Subject:
bioactive properties; biotransformation; blood; colon; demethylation; digestive tract; fermentation; food chemistry; hydroxylation; metabolites; methylation; mice; mucosa; pterostilbene; small intestine; sulfates; tissue distribution; urine
Abstract:
... The metabolic fate of dietary compounds is closely related to their biological functions. Pterostilbene (PT) is a methylated stilbene found in many plant foods. Herein, we investigated gastrointestinal biotransformation and tissue distribution of PT in mice fed with 0.05% PT (w/w) for 5 weeks. PT and its major metabolites i.e. PT sulfate (PT-S), pinostilbene, pinostilbene sulfate, hydroxylated PT ...
DOI:
10.1016/j.foodchem.2021.131213
CHORUS:
10.1016/j.foodchem.2021.131213

2. Optimization, identification, and comparison of peptides from germinated chickpea (Cicer arietinum) protein hydrolysates using either papain or ficin and their relationship with markers of type 2 diabetes

Author:
Subhiksha Chandrasekaran; Elvira Gonzalez de Mejia
Source:
Food chemistry 2022 v.374 pp. 131717
ISSN:
0308-8146
Subject:
Cicer arietinum; bitterness; chickpeas; ficain; food chemistry; food composition; functional foods; germination; humans; hydrolysates; hydrolysis; noninsulin-dependent diabetes mellitus; papain; peptides
Abstract:
... The objective was to optimize and compare the production of antidiabetic peptides from germinated chickpea isolated protein using either papain or ficin. Kabuli chickpeas were germinated for 2, 4 and 6 days. Proteins were isolated, and peptides were produced based on a central composite design selecting human dipeptidyl peptidase (DPP-IV) inhibition as a response. Peptide sequencing was performed ...
DOI:
10.1016/j.foodchem.2021.131717
CHORUS:
10.1016/j.foodchem.2021.131717

3. Quaternized chitosan as a biopolymer sanitizer for leafy vegetables: synthesis, characteristics, and traditional vs. dry nano-aerosol applications

Author:
Yael Cohen; Esther Mwangi; Nimrod Tish; Jie Xu; Nachiket D. Vaze; Tal Klingbell; Elazar Fallik; Yaguang Luo; Philip Demokritou; Victor Rodov; Elena Poverenov
Source:
Food chemistry 2022 v.378 pp. 132056
ISSN:
0308-8146
Subject:
Botrytis cinerea; Escherichia coli; Listeria innocua; antimicrobial properties; biopolymers; chitosan; decontamination; food chemistry; microbial load; plant pathogenic fungi; sanitizers; spinach; stainless steel
Abstract:
... A series of quaternary dimethyl-(alkyl)-ammonium chitosan derivatives (QACs) was synthesized and studied for physicochemical properties and bioactivity. The QACs tended to spontaneously self-assembly into nanoaggregates. Antimicrobial activity was examined in vitro on Gram-negative Escherichia coli (E. coli) and Gram-positive Listeria innocua (L. innocua) bacteria as well as phytopathogenic fungus ...
DOI:
10.1016/j.foodchem.2022.132056
CHORUS:
10.1016/j.foodchem.2022.132056

4. A complete workflow for discovering small bioactive peptides in foods by LC-MS/MS: A case study on almonds

Author:
Yu-Ping Huang; Fernanda Furlan Goncalves Dias; Juliana Maria Leite Nobrega de Moura Bell; Daniela Barile
Source:
Food chemistry 2022 v.369 pp. 130834
ISSN:
0308-8146
Subject:
almonds; case studies; databases; flour; food chemistry; models; peptides; proteolysis
Abstract:
... Identification of bioactive peptides is an increasingly important target for food chemists, particularly in consideration of the widespread application of proteolytic enzymes in food processing. Because the characterization of small peptides by LC-MS/MS is challenging, we optimized a dimethyl labeling technique to facilitate small peptide identification, using almond proteins as a model. The metho ...
DOI:
10.1016/j.foodchem.2021.130834
CHORUS:
10.1016/j.foodchem.2021.130834

5. Effect of post-harvest drying process on chlorogenic acids, antioxidant activities and CIE-Lab color of Thai Arabica green coffee beans

Author:
Fareeya Kulapichitr; Chaleeda Borompichaichartkul; Mingchih Fang; Inthawoot Suppavorasatit; Keith R. Cadwallader
Source:
Food chemistry 2022 v.366 pp. 130504
ISSN:
0308-8146
Subject:
antioxidants; chlorogenic acid; color; food chemistry; heat pumps
Abstract:
... Drying process affected the qualitative indicators of green coffees; chlorogenic acid (CGAs), total phenolic content (TPC), antioxidant activities and CIE-lab color to varying degrees. Sun drying and heat pump drying resulted in comparable levels of CGAs and antioxidant activities in green coffees; however, color parameters, especially lightness (L*), differed. Correlation analyses indicated a rel ...
DOI:
10.1016/j.foodchem.2021.130504
CHORUS:
10.1016/j.foodchem.2021.130504

6. Hyperspectral imaging and improved feature variable selection for automated determination of deoxynivalenol in various genetic lines of barley kernels for resistance screening

Author:
Wen-Hao Su; Ce Yang; Yanhong Dong; Ryan Johnson; Rae Page; Tamas Szinyei; Cory D. Hirsch; Brian J. Steffenson
Source:
Food chemistry 2021 v.343 pp. 128507
ISSN:
0308-8146
Subject:
Fusarium graminearum; Fusarium head blight; accuracy; algorithms; automation; barley; calibration; correlation; deoxynivalenol; discriminant analysis; enzyme-linked immunosorbent assay; food chemistry; fungi; gas chromatography-mass spectrometry; least squares; models; pathogens; prediction; protocols; swine
Abstract:
... Fusarium head blight (FHB), a fungus disease of small grain cereal crops, results in reduced yields and diminished value of harvested grain due to the presence of deoxynivalenol (DON), a mycotoxin produced by the causal pathogen Fusarium graminearum. DON and other tricothecene mycotoxins pose serious health risks to both humans and livestock, especially swine. Due to these health concerns, barley ...
DOI:
10.1016/j.foodchem.2020.128507
CHORUS:
10.1016/j.foodchem.2020.128507

7. Impact of excipient emulsions made from different types of oils on the bioavailability and metabolism of curcumin in gastrointestinal tract

Author:
Haiyan Luo; Zhengze Li; Mingfei Yao; David Julian McClements; Hang Xiao
Source:
Food chemistry 2022 v.370 pp. 130980
ISSN:
0308-8146
Subject:
absorption; bioavailability; corn oil; curcumin; dietary supplements; digestive tract; enterocytes; food chemistry; health promotion; human cell lines; hydrophobicity; metabolism; metabolites; olive oil; olives
Abstract:
... Low bioavailability currently limits the potential of curcumin as a health-promoting dietary compound. This study therefore explored the potential of excipient emulsions to improve curcumin bioavailability. Oil-in-water excipient emulsions were prepared using different types of oils: corn oil, olive oil, and medium chain triglycerides (MCT). The excipient emulsions increased the transportation rat ...
DOI:
10.1016/j.foodchem.2021.130980
CHORUS:
10.1016/j.foodchem.2021.130980

8. Improving the bioavailability of oil-soluble vitamins by optimizing food matrix effects: A review

Author:
Yunbing Tan; David Julian McClements
Source:
Food chemistry 2021 v.348 pp. 129148
ISSN:
0308-8146
Subject:
bioavailability; digestive system; droplet size; food chemistry; food matrix; humans; hydrophobicity; lipid content; lipid metabolism; lipids; micelles; oils; particle size; solubilization; texture
Abstract:
... The potency of oil-soluble vitamins (vitamins A, D, E and K) in fortified foods can be improved by understanding how food matrices impact their bioavailability. In this review, the major food matrix effects influencing the bioavailability of oil-soluble vitamins are highlighted: oil content, oil composition, particle size, interfacial properties, and food additives. Droplet size and aggregation st ...
DOI:
10.1016/j.foodchem.2021.129148
CHORUS:
10.1016/j.foodchem.2021.129148

9. Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein

Author:
Lei Sha; Aeneas O. Koosis; Qingling Wang; Alma D. True; Youling L. Xiong
Source:
Food chemistry 2021 v.350 pp. 129271
ISSN:
0308-8146
Subject:
adsorption; emulsions; food chemistry; hydrophobicity; lipid peroxidation; manufacturing; oil-water interface; particle size; pea protein; peas; protein isolates; protein solubility; storage; ultrasonics
Abstract:
... In this study, the structural, interfacial, and emulsifying properties of high-intensity ultrasound (HUS)-treated pea protein isolate (PPIUS) were investigated. HUS at 50% amplitude and 57–60 W·cm⁻² for 5 min markedly improved protein solubility (by 132%), surface hydrophobicity (by 173%), and reduced particle size (by 52%). These physicochemical changes in PPIUS led to more rapid protein adsorpti ...
DOI:
10.1016/j.foodchem.2021.129271
CHORUS:
10.1016/j.foodchem.2021.129271

10. Modification of zein dough functionality using kafirin as a coprotein

Author:
Mphokuhle B. Ncube; Janet Taylor; Scott R. Bean; Brian P. Ioerger; John R.N. Taylor
Source:
Food chemistry 2022 v.373 pp. 131547
ISSN:
0308-8146
Subject:
composite polymers; digestible protein; dough; flour; food chemistry; hydrophobicity; kafirins; molecular weight; polymerization; tensile strength; viscoelasticity; wheat gluten; zein
Abstract:
... Kafirin, sorghum prolamin, was investigated as a coprotein for zein as visco-elastic masses and in starch-based model doughs. Regular kafirin and kafirins from waxy and high protein digestibility (HD) sorghum crosses were studied. HPLC revealed that waxy-HD kafirin was of smaller molecular size and low in β-kafirin. It also had greater surface hydrophobicity. Kafirin addition to zein increased vis ...
DOI:
10.1016/j.foodchem.2021.131547
CHORUS:
10.1016/j.foodchem.2021.131547

11. Ochratoxin A and its reaction products affected by sugars during heat processing

Author:
Kejia Gu; Dojin Ryu; Hyun Jung Lee
Source:
Food chemistry 2021 v.348 pp. 129038
ISSN:
0308-8146
Subject:
Aspergillus; Penicillium; degradation; food chemistry; food matrix; fructose; fungi; glucose; heat; isomers; ochratoxin A; sucrose; thermal stability; toxicity
Abstract:
... Ochratoxin A (OTA) is a nephrotoxin produced by many species in two fungal genera of Aspergillus and Penicillium under virtually all agricultural environments. Hence, OTA occurs frequently in agricultural commodities and their downstream products worldwide. In this study, thermal stability of OTA in the presence of sugars commonly added to food products including glucose, fructose, and sucrose was ...
DOI:
10.1016/j.foodchem.2021.129038
CHORUS:
10.1016/j.foodchem.2021.129038

12. Performance of alternative drying techniques on hop (Humulus lupulus L.) aroma quality: An HS-SPME-GC-MS-O and chemometrics combined approach

Author:
Xueqian Su; Ken Hurley; Zhiyuan Xu; Yixiang Xu; Laban Rutto; Sean O'Keefe; Holly Scoggins; Yun Yin
Source:
Food chemistry 2022 v.381 pp. 132289
ISSN:
0308-8146
Subject:
Humulus lupulus; chemometrics; economic feasibility; food chemistry; freeze drying; geraniol; headspace analysis; linalool; octanoic acid; odors; water content
Abstract:
... Economically feasible and effective hop drying strategies are urgently needed to respond to the increasing number of microbrewers in US. In this study, hops were dried by dehydrator-drying (52 °C), oven-drying (52 °C) and freeze-drying (25 °C) until the final moisture content reached 8–10%. Headspace solid-phase microextraction–gas chromatography–mass spectrometry–olfactometry (HS-SPME–GC–MS–O) wa ...
DOI:
10.1016/j.foodchem.2022.132289
CHORUS:
10.1016/j.foodchem.2022.132289

13. Physicochemical, functional and bioactive properties of hempseed (Cannabis sativa L.) meal, a co-product of hempseed oil and protein production, as affected by drying process

Author:
Yang Lin; Philipus Pangloli; Vermont P. Dia
Source:
Food chemistry 2021 v.350 pp. 129188
ISSN:
0308-8146
Subject:
Cannabis sativa; antioxidants; coproducts; dietary protein; digestible protein; digestion; food chemistry; fractionation; glutelins; humans; hydrophobicity; ingredients; novel foods; oils; ovens; protein synthesis
Abstract:
... Hempseed meal after protein isolation (HM-PI) is a co-product obtained from hempseed. The objectives were to characterize and determine the effect of drying on HM-PI. HM-PI was produced using three drying methods: freeze (FD), vacuum oven (VOD), and oven drying (OD). HM-PI contained over 70% protein and had similar or higher level of essential amino acids than recommended values for human adults. ...
DOI:
10.1016/j.foodchem.2021.129188
CHORUS:
10.1016/j.foodchem.2021.129188

14. Protective effects of non-extractable phenolics from strawberry against inflammation and colon cancer in vitro

Author:
Meigui Huang; Yanhui Han; Lingfei Li; Kanyasiri Rakariyatham; Xian Wu; Zili Gao; Hang Xiao
Source:
Food chemistry 2022 v.374 pp. 131759
ISSN:
0308-8146
Subject:
Fragaria ananassa; alkaline hydrolysis; apoptosis; cell culture; cell cycle checkpoints; colorectal neoplasms; flavanols; flavonols; food chemistry; health promotion; humans; inflammation; lipopolysaccharides; macrophages; strawberries
Abstract:
... Strawberry is a rich source of phenolics. However, most studies focused on extractable phenolics (EP) while neglecting non-extractable phenolics (NEP). The aim of this study was to characterize EP and NEP from strawberry (Fragaria × ananassa) and determine their anti-inflammatory and anti-colon cancer potentials in cell culture models. NEP contained flavonols, flavanols and phenolic acids that wer ...
DOI:
10.1016/j.foodchem.2021.131759
CHORUS:
10.1016/j.foodchem.2021.131759

15. Structure, assembly and application of novel peanut oil body protein extracts nanoparticles

Author:
Yijun Pan; Weiping Jin; Qingrong Huang
Source:
Food chemistry 2022 v.367 pp. 130678
ISSN:
0308-8146
Subject:
body protein; food chemistry; hydrophobicity; lipid bodies; oil-water interface; peanut oil; peanuts; transmission electron microscopy; triacylglycerols
Abstract:
... Oil bodies (OBs), which are found mainly in the seeds or nuts of oleaginous plants, are spherical droplets with a triacylglycerol core covered by phospholipid-protein layer. Oil body protein extracts (OBPEs), mainly oleosins, contribute to the unique physicochemical stability of OBs. The application of OBPEs in aqueous environment has been greatly limited by their highly hydrophobic structures. In ...
DOI:
10.1016/j.foodchem.2021.130678
CHORUS:
10.1016/j.foodchem.2021.130678

16. Arginine supplementation may improve color and redox stability of beef loins through delayed onset of mitochondrial-mediated apoptotic processes

Author:
Jacob R. Tuell; Hyun-Wook Kim; Jiaying Zhang; Juliana Guedes; Jin-Kyu Seo; Jon P. Schoonmaker; Yuan H. Brad Kim
Source:
Food chemistry 2021 v.343 pp. 128552
ISSN:
0308-8146
Subject:
apoptosis; arginine; beef; color; diet; fatty acids; food chemistry; longissimus muscle; lysine; meat quality; membrane permeability; mitochondrial membrane; oxidative stability; water holding capacity
Abstract:
... The objective of this study was to evaluate the effects of arginine (ARG) and/or lysine (LYS) supplementation on meat quality and oxidative stability of beef loins. Steers (n = 40) were split among four dietary treatments (control, ARG, LYS or ARGLYS). The loins (longissimus lumborum) were obtained at 1 day postmortem and aged either 14 or 28 days prior to cutting of steaks for 7 days of display. ...
DOI:
10.1016/j.foodchem.2020.128552
CHORUS:
10.1016/j.foodchem.2020.128552

17. Aroma characterization of regional Cascade and Chinook hops (Humulus lupulus L.)

Author:
Xueqian Su; Yun Yin
Source:
Food chemistry 2021 v.364 pp. 130410
ISSN:
0308-8146
Subject:
Humulus lupulus; cluster analysis; flavor; food chemistry; geraniol; germacrene; isotope dilution technique; linalool; octanoic acid; odors; principal component analysis; stable isotopes; Virginia
Abstract:
... Aroma compounds in Cascade and Chinook hops harvested from multiple Virginia locations were identified by gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and aroma extract dilution analysis (AEDA). Selected aroma compounds were quantitated by combination of stable isotope dilution analysis (SIDA) and standard addition method (SAM). A total of 33 aroma-active compounds were detected in ...
DOI:
10.1016/j.foodchem.2021.130410
CHORUS:
10.1016/j.foodchem.2021.130410

18. Comparison of antioxidant activities of selected phenolic compounds in O/W emulsions and bulk oil

Author:
Joseph R. Hyatt; Siyu Zhang; Casimir C. Akoh
Source:
Food chemistry 2021 v.349 pp. 129037
ISSN:
0308-8146
Subject:
2,2-diphenyl-1-picrylhydrazyl; antioxidant activity; antioxidants; fatty acids; food chemistry; oxidation; propyl gallate; rosmarinic acid; soybean oil; tocopherols
Abstract:
... Antioxidant activities of 1-o-galloylglycerol (GG), propyl gallate, rosmarinic acid (RA), tocopherols (TOC), and 1:1 combinations of GG/RA and GG/TOC were evaluated using in vitro assays including 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS⁺), and ferric reducing antioxidant power (FRAP). Soybean oil stripped of TOC was utilized as bulk oil ...
DOI:
10.1016/j.foodchem.2021.129037
CHORUS:
10.1016/j.foodchem.2021.129037

19. Development of cellulose Nanofiber-based substrates for rapid detection of ferbam in kale by Surface-enhanced Raman spectroscopy

Author:
Lin Sun; Zhilong Yu; Fouad K. Alsammarraie; Min-Hui Lin; Fanbin Kong; Meizhen Huang; Mengshi Lin
Source:
Food chemistry 2021 v.347 pp. 129023
ISSN:
0308-8146
Subject:
Raman spectroscopy; cellulose; chemical pollutants; detection limit; ferbam; food chemistry; fresh produce; gold; kale; nanofibers; nanosilver; paper; protocols; quartz; rapid methods; reproducibility; storage time
Abstract:
... This study developed a novel surface-enhanced Raman spectroscopy (SERS) method coupled with cellulose nanofiber (CNF)-based SERS wipers that were fabricated on quartz papers coated with a mixture of silver nanoparticle (AgNP) and gold nanostar (AuNS). A “drop-wipe-test” protocol was developed for rapid detection of pesticide residues in vegetables by SERS. Tremendously enhanced Raman scattering si ...
DOI:
10.1016/j.foodchem.2021.129023
CHORUS:
10.1016/j.foodchem.2021.129023

20. Digestibility and gastrointestinal fate of meat versus plant-based meat analogs: An in vitro comparison

Author:
Hualu Zhou; Yuying Hu; Yunbing Tan; Zhiyun Zhang; David Julian McClements
Source:
Food chemistry 2021 v.364 pp. 130439
ISSN:
0308-8146
Subject:
digestibility; digestion; food chemistry; ground beef; lipid metabolism; microstructure; models; small intestine; stomach; viscosity
Abstract:
... Plant-based meat analogs are likely to have different gastrointestinal fates than real meat products due to differences in their compositions and structures. Here, we compared the gastrointestinal fate of ground beef and ground beef analogs using the INFOGEST in vitro digestion model, focusing on differences in microstructure, physicochemical properties, lipid digestion, and protein digestion in d ...
DOI:
10.1016/j.foodchem.2021.130439
CHORUS:
10.1016/j.foodchem.2021.130439

21. Effect of alkyl chain length on the antioxidant activity of alkylresorcinol homologues in bulk oils and oil-in-water emulsions

Author:
Andrew S. Elder; John N. Coupland; Ryan J. Elias
Source:
Food chemistry 2021 v.346 pp. 128885
ISSN:
0308-8146
Subject:
alkylresorcinols; antioxidant activity; antioxidants; food chemistry; food industry; hydrophobicity; iron; length; research
Abstract:
... The antioxidant cut-off theory details the importance of fine-tuning antioxidant hydrophobicity to optimize antioxidant effectiveness for a given food system; however, previous research has utilized synthetic antioxidant homologues which fail to align with the food industry’s demand for natural ingredients. Alkylresorcinols represent a natural homologous series of phenolipid antioxidants. The anti ...
DOI:
10.1016/j.foodchem.2020.128885
CHORUS:
10.1016/j.foodchem.2020.128885

22. Effect of heating on the digestibility of isolated hempseed (Cannabis sativa L.) protein and bioactivity of its pepsin-pancreatin digests

Author:
Yang Lin; Philipus Pangloli; Xianjun Meng; Vermont P. Dia
Source:
Food chemistry 2020 v.314 no. pp. -
ISSN:
0308-8146
Subject:
Cannabis sativa; anti-inflammatory activity; antineoplastic activity; antioxidants; digestibility; gastrointestinal system; heat; hydrolysis; in vitro digestion; molecular weight; pancreatin; pepsin; proteins
Abstract:
... The objective was to investigate the effects of heat pretreatment and simulated gastrointestinal digestion on potential antioxidant, anticancer and anti-inflammatory activities of hempseed (Cannabis sativa L.) proteins. Unheated isolated hempseed protein (IHP) and its heated counterparts (100 °C, 15 min and 30 min, termed as HP15D and HP30D) were hydrolyzed sequentially with pepsin and pancreatin ...
Handle:
10113/6810860
DOI:
10.1016/j.foodchem.2020.126198
CHORUS:
10.1016/j.foodchem.2020.126198

23. Effectiveness of different proteases in reducing allergen content and IgE-binding of raw peanuts

Author:
Jianmei Yu; Nona Mikiashvili
Source:
Food chemistry 2019 v.307 no. pp. -
ISSN:
0308-8146
Subject:
Western blotting; allergenicity; allergens; bromelains; enzyme-linked immunosorbent assay; hydrolysis; papain; peanuts; peptides; polyacrylamide gel electrophoresis; seeds; subtilisin
Abstract:
... The effectiveness of some non-specific proteases in reducing raw peanut allergenicity was investigated. Peanut kernels were treated by Alcalase, papain, Neutrase and bromelain, respectively. The residues of major peanut allergens Ara h 1, Ara h 2 and Ara h 6 were determined by sandwich ELISA and SDS-PAGE and the allergenicities of treated peanuts were compared to that of untreated peanuts by weste ...
Handle:
10113/6730462
DOI:
10.1016/j.foodchem.2019.125565
CHORUS:
10.1016/j.foodchem.2019.125565

24. Effects of intense pulsed light and gamma irradiation on Bacillus cereus spores in mesquite pod flour

Author:
Dongjie Chen; Wes Mosher; Justin Wiertzema; Peng Peng; Min Min; Yanling Cheng; Jun An; Yiwei Ma; Xuetong Fan; Brendan A. Niemira; David J. Baumler; Chi Chen; Paul Chen; Roger Ruan Chen
Source:
Food chemistry 2021 v.344 pp. 128675
ISSN:
0308-8146
Subject:
Bacillus cereus; Prosopis; cell viability; chemometrics; cytotoxicity; decontamination; flour; food chemistry; gamma radiation; human cell lines; inactivation; off flavors; pulsed light irradiation; spores
Abstract:
... This study was conducted to evaluate the inactivation of Bacillus cereus spore in mesquite flour with intense pulsed light (IPL) and gamma radiation. The physical, chemical, and toxicity of treated mesquite flour were also investigated. The results showed that up to 3.51 log₁₀CFU/g B. cereus spore inactivation was achieved with 8 kGy of gamma radiation, and up to 1.69 log₁₀CFU/g reductions could b ...
DOI:
10.1016/j.foodchem.2020.128675
CHORUS:
10.1016/j.foodchem.2020.128675

25. Factors influencing the antioxidant effect of phospholipase A2 against lipid oxidation promoted by trout hemoglobin and hemin in washed muscle

Author:
Nantawat Tatiyaborworntham; Jie Yin; Mark P. Richards
Source:
Food chemistry 2021 v.343 pp. 128428
ISSN:
0308-8146
Subject:
antioxidant activity; calcium; dosage; food chemistry; hemoglobin; lipid peroxidation; muscles; oxidation; pH; phospholipase A2; swine; trout
Abstract:
... The antioxidant effect of porcine pancreatic phospholipase A2 (PLA2) was previously demonstrated. Understanding how PLA2 inhibits lipid oxidation promoted by hemoglobin (Hb) is important for its applications in muscle foods. Effects of enzyme dose, pH, and calcium ion on the ability of PLA2 to inhibit trout hemoglobin-mediated lipid oxidation were investigated in washed cod muscle (WCM). Results i ...
Handle:
10113/7161641
DOI:
10.1016/j.foodchem.2020.128428
CHORUS:
10.1016/j.foodchem.2020.128428

26. Formation of protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine in ground pork during commercial sterilization as affected by the type and concentration of sugars

Author:
Xiaohua Sun; Xiangjun Li; Juming Tang; Keqiang Lai; Barbara A. Rasco; Yiqun Huang
Source:
Food chemistry 2021 v.336 no. pp. -
ISSN:
0308-8146
Subject:
food chemistry; fructose; glucose; ground pork; heat; lactose; research; sucrose
Abstract:
... This research was aimed to investigate the formation of protein-bound Nᵋ-carboxymethyllysine (CML) and Nᵋ-carboxyethyllysine (CEL) in ground pork at 121 °C (5–30 min) as affected by sugars (1–9% w/w, glucose, fructose, lactose, and sucrose).The addition of reducing sugar significantly (P < 0.05) increased the levels of CML and CEL in heat treated pork samples. Even adding 1% of glucose in pork cou ...
Handle:
10113/7055785
DOI:
10.1016/j.foodchem.2020.127706
CHORUS:
10.1016/j.foodchem.2020.127706

27. Genotypic variation of flavonols and antioxidant capacity in broccoli

Author:
Yongbo Duan; Franklin Eduardo Melo Santiago; Andre Rodrigues dos Reis; Marislaine A. de Figueiredo; Suping Zhou; Theodore W. Thannhauser; Li Li
Source:
Food chemistry 2021 v.338 no. pp. -
ISSN:
0308-8146
Subject:
antioxidant activity; biochemical pathways; broccoli; correlation; cultivars; diet; florets; food chemistry; genetic variation; information; kaempferol; principal component analysis; quercetin; ultra-performance liquid chromatography
Abstract:
... Flavonols are gaining increasing interests due to their diverse health benefits for humans. Broccoli is a main flavonol source in our diet, but the genetic variation of flavonols and their correlation with antioxidant capacity remain to be understood. Here, we examined variations of the two major flavonols kaempferol and quercetin in florets and leaves of 15 diverse broccoli accessions by ultra-pe ...
Handle:
10113/7107906
DOI:
10.1016/j.foodchem.2020.127997
CHORUS:
10.1016/j.foodchem.2020.127997

28. Gluconic acid as a chelator to improve clarity of skim milk powder dispersions at pH 3.0

Author:
Inseob Choi; Qixin Zhong
Source:
Food chemistry 2021 v.344 pp. 128639
ISSN:
0308-8146
Subject:
acidification; blood serum; chelating agents; citric acid; dried skim milk; food chemistry; gluconic acid; hydrochloric acid; niche markets; pH; transmission electron microscopy; turbidity
Abstract:
... Clear acidic protein beverages have a niche market. Acidification of skim milk powder (SMP) dispersions to pH 3.0 using citric acid (CA) lowers turbidity but the dispersion remains translucent. The present study aimed at comparing physicochemical properties of 5% w/v SMP dispersions acidified to pH 3.0 using chelating gluconic acid (GA) and CA and non-chelating hydrochloric acid. GA was the most e ...
DOI:
10.1016/j.foodchem.2020.128639
CHORUS:
10.1016/j.foodchem.2020.128639

29. Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins

Author:
Li Tian; Yang Kejing; Shulin Zhang; Jianhua Yi; Zhenbao Zhu; Eric Andrew Decker; David Julian McClements
Source:
Food chemistry 2021 v.343 pp. 128448
ISSN:
0308-8146
Subject:
fluorescence; food chemistry; lipid peroxidation; lipid peroxides; molecular weight; oxidation; polyphenols; schiff bases; shelf life; storage; tea; walnuts; whey
Abstract:
... The ability of tea polyphenols (0, 0.01, 0.02 or 0.04 w/v %) to inhibit lipid and protein oxidation in walnut oil-in-water (O/W) emulsions was examined, as well as to alter their stability to aggregation and creaming. The lipid droplets in these emulsions were coated by whey proteins. The physical stability of the emulsions during storage (50 °C, 96 h) was improved by addition of 0.01% tea polyphe ...
DOI:
10.1016/j.foodchem.2020.128448
CHORUS:
10.1016/j.foodchem.2020.128448

30. Influence of amino acids on thermal stability and heat-set gelation of bovine serum albumin

Author:
Indra Tanidjaja; Srinivasan Damodaran
Source:
Food chemistry 2021 v.337 pp. 127670
ISSN:
0308-8146
Subject:
amino acids; bovine serum albumin; denaturation; food chemistry; gel strength; gelatinization temperature; gelation; gels; polyols; sucrose; thermal stability; zwitterions
Abstract:
... This study investigated the parallels in the influence of amino acid additives on thermal denaturation temperature (Td) and heat-set gelation of bovine serum albumin (BSA). Complete denaturation of BSA occurred only when the gelation temperature (TG) was 14 °C above Td. Under these conditions, the relative effects of various amino acid additives on elevation of Td and gel strength followed a parti ...
DOI:
10.1016/j.foodchem.2020.127670
CHORUS:
10.1016/j.foodchem.2020.127670

31. Limited hydrolysis and conjugation of zein with chitosan oligosaccharide by enzymatic reaction to improve functional properties

Author:
Wanying He; Liang Tian; Fang Fang; Da Chen; Enrico Federici; Siyi Pan; Owen Griffith Jones
Source:
Food chemistry 2021 v.348 pp. 129035
ISSN:
0308-8146
Subject:
chitosan; emulsions; enzymatic reactions; food chemistry; gel electrophoresis; glycosylation; hydrolysis; hydrophobicity; infrared spectroscopy; lactic acid; oligosaccharides; pH; protein-glutamine gamma-glutamyltransferase; solubility; trypsin; zein
Abstract:
... In order to improve its aqueous solubility and emulsifying function, zein was partially hydrolyzed by trypsin and conjugated to chitosan oligosaccharide lactate by transglutaminase. Hydrolysis and covalent linkage to chitosan oligosaccharide was confirmed by free amine content, gel electrophoresis, and infrared spectroscopy. Enzymatic glycosylation was optimized at pH 6, 44 °C, and 4 h to bind app ...
DOI:
10.1016/j.foodchem.2021.129035
CHORUS:
10.1016/j.foodchem.2021.129035

32. Mechanisms involved in the inhibitory effects of free fatty acids on lipid peroxidation in turkey muscle

Author:
Haizhou Wu; Shulan Xiao; Jie Yin; Jianhao Zhang; Mark P. Richards
Source:
Food chemistry 2021 v.342 no. pp. -
ISSN:
0308-8146
Subject:
absorbance; antioxidants; chromatography; electron paramagnetic resonance spectroscopy; food chemistry; lipid peroxidation; meat; muscles; storage
Abstract:
... The pro-oxidant and anti-oxidant effects of free fatty acids (FFA) in meat remain ambiguous. To clarify the role of FFA in lipid oxidation of muscle food, the FFA was added into two systems (turkey mince and washed turkey muscle (WTM)) and lipid oxidation was investigated. A mixture of FFA inhibited lipid oxidation in both systems. The absorbance spectrum of oxyHb and metHb was determined in the p ...
Handle:
10113/7138261
DOI:
10.1016/j.foodchem.2020.128333
CHORUS:
10.1016/j.foodchem.2020.128333

33. Near-saturated relative humidity alleviates chilling injury in zucchini fruit through its regulation of antioxidant response and energy metabolism

Author:
Xiaoxia Zuo; Shifeng Cao; Wenru Jia; Ziying Zhao; Peng Jin; Yonghua Zheng
Source:
Food chemistry 2021 v.351 pp. 129336
ISSN:
0308-8146
Subject:
adenosine triphosphate; antioxidant activity; antioxidant enzymes; cold; color; energy; energy metabolism; firmness; food chemistry; fruits; lipids; relative humidity; storage; weight loss; zucchini
Abstract:
... To investigate the effect of relative humidity (RH) on chilling injury (CI), zucchini fruit were stored in cold rooms (4 ± 0.4 ℃) with different RHs (near-saturated RH [NSH] with 96–100% and normal RH with 72–76% served as control). Storage in NSH delayed weight loss and CI, maintained firmness and skin color. Higher antioxidant enzyme activities and greater scavenging capacities of free radicals ...
DOI:
10.1016/j.foodchem.2021.129336
CHORUS:
10.1016/j.foodchem.2021.129336

34. Phenolic composition, antioxidant capacity and physical characterization of ten blackcurrant (Ribes nigrum) cultivars, their juices, and the inhibition of type 2 diabetes and inflammation biochemical markers

Author:
Rebecca Kowalski; Elvira Gonzalez de Mejia
Source:
Food chemistry 2021 v.359 pp. 129889
ISSN:
0308-8146
Subject:
Ribes nigrum; acidity; alpha-amylase; anthocyanins; antioxidant activity; black currants; cultivars; cyanidin; dipeptidyl-peptidase IV; enzyme inhibition; food chemistry; fruits; inflammation; nitric oxide synthase; noninsulin-dependent diabetes mellitus; pH; prostaglandin synthase; viscosity
Abstract:
... The objective was to analyze the phenolic composition, antioxidant capacity, and physical characteristics of 10 blackcurrant cultivars, their juices, and the enzymatic inhibition of dipeptidyl peptidase-IV, α-amylase, α-glucosidase, nitric oxide synthase, and cyclooxygenase-2. Fruit masses ranged from 0.47 to 1.22 g and diameters from 7.42 to 14.42 mm. For the juices, pH ranged from 2.80 to 2.96, ...
DOI:
10.1016/j.foodchem.2021.129889
CHORUS:
10.1016/j.foodchem.2021.129889

35. Profiling glucosinolate metabolites in human urine and plasma after broccoli consumption using non-targeted and targeted metabolomic analyses

Author:
Jianghao Sun; Craig S. Charron; Janet A. Novotny; Bing Peng; Liangli Yu; Pei Chen
Source:
Food chemistry 2020 v.309 pp. 125660
ISSN:
0308-8146
Subject:
Brassica oleracea; broccoli; cysteine; florets; glucoraphanin; hippuric acid; humans; indoles; mass spectrometry; metabolites; metabolomics; neoplasms; physiological response; sulforaphane; urine
Abstract:
... Broccoli is a popular brassica vegetable and its consumption may decrease the occurrence of cancer in certain populations. To gain insight into the metabolites that may induce physiological responses to broccoli intake, a non-targeted metabolomic approach and a targeted approach for analysis of glucosinolate metabolites were developed using high resolution accurate mass spectrometry. A human study ...
DOI:
10.1016/j.foodchem.2019.125660
PubMed:
31670121
PubMed Central:
PMC6921088

36. Pyranoanthocyanin formation rates and yields as affected by cyanidin-3-substitutions and pyruvic or caffeic acids

Author:
Xiaoyi Zhu; M. Monica Giusti
Source:
Food chemistry 2021 v.345 pp. 128776
ISSN:
0308-8146
Subject:
acylation; anthocyanins; food chemistry; glycosylation; storage
Abstract:
... Anthocyanin-derived pyranoanthocyanins (PACNs) offer potential as food colorants as they may exhibit higher stability than anthocyanins (ACNs). Our objective was to compare PACN formation rate and efficiency from different cyanidin-3-derivatives and cofactors, in order to facilitate PACN production. Four cyanidin-3-derivatives (cyanidin-3-glucoside, cyanidin-3-xylosylglucosylgalactoside, cyanidin- ...
DOI:
10.1016/j.foodchem.2020.128776
CHORUS:
10.1016/j.foodchem.2020.128776

37. The functionality of laccase- or peroxidase-treated potato flour: Role of interactions between protein and protein/starch

Author:
Yu Zhu; Haiteng Tao; Srinivas Janaswamy; Feixue Zou; Bo Cui; Li Guo
Source:
Food chemistry 2021 v.341 no.Part 2 pp. -
ISSN:
0308-8146
Subject:
enzymatic treatment; food chemistry; functional foods; gels; laccase; peroxidase; potato flour; potato protein; potatoes; starch; thermal stability; viscoelasticity
Abstract:
... Potato flour is used in bakery products, extruded products and snacks. However, it displays weaker gel strengths and thus the wholesome utility is curtailed significantly. To improve viscoelastic properties and stability of potato gels, herein potato flour was treated with laccase and peroxidase to create a protein network structure leading to stable gels. The results revealed that the secondary s ...
Handle:
10113/7138043
DOI:
10.1016/j.foodchem.2020.128082
CHORUS:
10.1016/j.foodchem.2020.128082

38. Utilization of tofu processing wastewater as a source of the bioactive peptide lunasin

Author:
Andrea Nieto-Veloza; Qixin Zhong; Won-Seok Kim; Doris D'Souza; Hari B. Krishnan; Vermont P. Dia
Source:
Food chemistry 2021 v.362 pp. 130220
ISSN:
0308-8146
Subject:
bioactive properties; chemical precipitation; food chemistry; gel chromatography; interleukin-6; lipopolysaccharides; macrophages; mice; nitric oxide; soybeans; tofu; wastewater; whey
Abstract:
... The goal of our study was to design a simple and feasible method to obtain lunasin, a naturally-occurring bioactive peptide, from tofu whey wastewater. A combination of alcoholic precipitation of high-molecular weight proteins from the whey, isoelectric precipitation of lunasin enriched material, and purification via gel filtration chromatography was selected as the best approach using tofu whey p ...
DOI:
10.1016/j.foodchem.2021.130220
CHORUS:
10.1016/j.foodchem.2021.130220

39. A comparison of the absorption and metabolism of the major quercetin in brassica, quercetin-3-O-sophoroside, to that of quercetin aglycone, in rats

Author:
Yanling Wang; Mark A. Berhow; Molly Black; Elizabeth H. Jeffery
Source:
Food chemistry 2020 v.311 pp. 125880
ISSN:
0308-8146
Subject:
Apocynum venetum; Brassica; Rubus idaeus; absorption; animal models; benzoic acid; carbon; food plants; glycosides; jejunum; metabolism; methylation; microbial activity; moieties; nuclear magnetic resonance spectroscopy; phenylacetic acid; propionic acid; quercetin; rats; stable isotopes; sugars; vegetables
Abstract:
... Although flavonoid sophorosides are common glycosides in brassica vegetables, red raspberries and other food plants, there is a lack of studies of absorption and metabolism of any sophoroside. The aim of this study was to characterize the absorption, phase II metabolism and microbial catabolism of quercetin-3-O-sophoroside, compared to that of quercetin aglycone. Quercetin-3-O-sophoroside was puri ...
DOI:
10.1016/j.foodchem.2019.125880
CHORUS:
10.1016/j.foodchem.2019.125880

40. Analytical methods for conventional and emerging disinfection by-products in fresh-cut produce

Author:
Wan-Ning Lee; Ching-Hua Huang; Guangxuan Zhu
Source:
Food chemistry 2019 v.291 pp. 30-37
ISSN:
0308-8146
Subject:
byproducts; cabbage; chlorine; cross contamination; detection limit; disinfection; fresh-cut produce; gas chromatography; haloacetic acids; lettuce; liquid-liquid extraction; sanitizers; screening; strawberries; toxicity; washing
Abstract:
... The formation of toxic disinfection by-products (DBPs) is among the main concerns in the use of chlorine sanitizers for washing fresh and fresh-cut produce to minimize microbial cross-contamination. Even so, robust analytical methods for measuring various DBPs in produce have been lacking. This study has established two liquid-liquid extraction methods, followed by gas chromatography with electron ...
DOI:
10.1016/j.foodchem.2019.03.150
CHORUS:
10.1016/j.foodchem.2019.03.150

41. Application of flow cytometry as novel technology in studying lipid oxidation and mass transport phenomena in oil-in-water emulsions

Author:
Peilong Li; D. Julian McClements; Eric A. Decker
Source:
Food chemistry 2020 v.315 no. pp. -
ISSN:
0308-8146
Subject:
droplets; emulsions; flow cytometry; fluorescence; fluorescent dyes; free fatty acids; lipid peroxidation; mass transfer; micelles; oxidation; sodium chloride; sodium dodecyl sulfonate; soybeans; surfactants; technology; triacylglycerols
Abstract:
... Flow cytometry was used to determine if lipid oxidation products could transfer between individual emulsion droplets. Medium chain triacyclglycerol oil-in-water emulsions containing an oxidizable fluorescent dye, BODIPY⁶⁶⁵/⁶⁷⁶, was blended with a soybean oil-in-water emulsion. Results showed that when the concentration of sodium dodecyl sulfonate (SDS) were lower than critical micelle concentratio ...
Handle:
10113/6818587
DOI:
10.1016/j.foodchem.2020.126225
CHORUS:
10.1016/j.foodchem.2020.126225

42. Bioaccessibility of curcumin encapsulated in yeast cells and yeast cell wall particles

Author:
Stephen Young; Rewa Rai; Nitin Nitin
Source:
Food chemistry 2020 v.309 pp. 125700
ISSN:
0308-8146
Subject:
bile salts; bioavailability; cell walls; curcumin; encapsulation; image analysis; in vitro digestion; intestines; phytochemicals; yeasts
Abstract:
... This study evaluates the role of intracellular composition and integrity of cell walls in modulating the release and bioaccessibility of phytochemicals during simulated gastrointestinal digestion of cell-based carriers. Native yeast and yeast cell wall particles (YCWPs) were used as model cell-based carriers with distinct intracellular composition and curcumin was a model encapsulated bioactive. T ...
DOI:
10.1016/j.foodchem.2019.125700
CHORUS:
10.1016/j.foodchem.2019.125700

43. Catalytic intense pulse light inactivation of Cronobacter sakazakii and other pathogens in non-fat dry milk and wheat flour

Author:
Dongjie Chen; Justin R. Wiertzema; Peng Peng; Yanling Cheng; Yunpu Wang; Juer Liu; Yiwei Ma; Wes Mosher; Myungwoo Kang; Min Min; Paul Chen; David J. Baumler; Chi Chen; Laurence Lee; Zata Vickers; Joellen Feirtag; Roger Ruan
Source:
Food chemistry 2020 v.332 pp. 127420
ISSN:
0308-8146
Subject:
Bacillus cereus; Cronobacter sakazakii; Salmonella; dried skim milk; duration; energy; food chemistry; inactivation; light; photocatalysis; prototypes; pulsed light irradiation; synergism; wheat flour
Abstract:
... The outbreaks of Cronobacter sakazakii, Salmonella spp, and Bacillus cereus in powdered foods have been increasing in worldwide. However, an effective method to pasteurize powdered foods before consumption remains lacking. A prototype Intense Pulsed Light (IPL) system was developed to disinfect powdered foods under different IPL and environmental conditions. Synergistic effect of IPL and TiO₂ phot ...
DOI:
10.1016/j.foodchem.2020.127420
CHORUS:
10.1016/j.foodchem.2020.127420

44. Changes in odor characteristics of pulse protein isolates from germinated chickpea, lentil, and yellow pea: Role of lipoxygenase and free radicals

Author:
Minwei Xu; Zhao Jin; Zixuan Gu; Jiajia Rao; Bingcan Chen
Source:
Food chemistry 2020 v.314 pp. 126184
ISSN:
0308-8146
Subject:
chickpeas; enzyme activity; flour; free radicals; gas chromatography-mass spectrometry; germination; headspace analysis; lentils; lipoxygenases; odors; peas; protein isolates; proximate composition; pyrazines; solid phase microextraction; volatile compounds
Abstract:
... In this study, pulse protein isolates (PPIs) were extracted from 0, 1, 3, and 5 days germinated chickpea, lentil, and yellow pea flours by alkaline extraction–isoelectric precipitation method. The germination time had negligible impact on the proximate composition of PPIs. In total, 67 volatiles in PPIs were identified via HS-SPME–GC–MS/O. Among all the identified volatile components, seven of the ...
DOI:
10.1016/j.foodchem.2020.126184
CHORUS:
10.1016/j.foodchem.2020.126184

45. Combined cereal and pulse flavonoids show enhanced bioavailability by downregulating phase II metabolism and ABC membrane transporter function in Caco-2 model

Author:
Shreeya Ravisankar; Shima Agah; Hyemee Kim; Susanne Talcott; Chaodong Wu; Joseph Awika
Source:
Food chemistry 2019 v.279 no. pp. 88-97
ISSN:
0308-8146
Subject:
P-glycoproteins; adenosine triphosphate; adenosinetriphosphatase; apigenin; bioactive properties; bioavailability; diet; enzyme inhibition; grains; membrane permeability; metabolism; models; naringenin; quercetin
Abstract:
... Predominant flavonoids in cereals and pulses are structurally different and may positively interact to enhance bioactivity in combined diet. This work investigated the effects of combined cereal 3-deoxyflavonoids (apigenin, naringenin) and pulse flavonols (quercetin), along with natural extracts, on their bioavailability and underlying mechanisms using Caco-2 monolayer model. Membrane permeability ...
Handle:
10113/6255261
DOI:
10.1016/j.foodchem.2018.12.006
CHORUS:
10.1016/j.foodchem.2018.12.006

46. Cooking parameters affect the sodium content of prepared pasta

Author:
Laurie M. Bianchi; Katherine M. Phillips; Ryan C. McGinty; Jaspreet K. Ahuja; Pamela R. Pehrsson
Source:
Food chemistry 2019 v.271 pp. 479-487
ISSN:
0308-8146
Subject:
chlorides; cooking; nutrient databanks; pasta; quality control; salt concentration; semolina; sodium; whole grain foods
Abstract:
... The quantitative effect of different preparation variables on the sodium content of cooked dry pasta was evaluated. Semolina spaghetti (<5 mg sodium/100 g) was cooked by a typical method (454 g, 5.68 L water, 36 g salt, al dente, no rinsing) and after systematic variation of amount of salt, water:pasta ratio, cooking volume and time, rinsing, pasta shape, whole grain. Sodium was assayed by ICP-MS, ...
DOI:
10.1016/j.foodchem.2018.07.198
CHORUS:
10.1016/j.foodchem.2018.07.198

47. Development of high-fiber wheat bread using microfluidized corn bran

Author:
Maria Ortiz de Erive; Tao Wang; Fuli He; Guibing Chen
Source:
Food chemistry 2020 v.310 pp. 125921
ISSN:
0308-8146
Subject:
corn bran; dietary fiber; dough; enzymatic treatment; flour; loaves; microstructure; texture; water content; wheat; white bread
Abstract:
... Microfluidized corn bran is an excellent source of dietary fiber but has not been used to develop high-fiber bread. To develop such bread, it replaced 18, 20, and 22% of flour in the control white bread formula. At the standard water content, the amount of water required to develop a dough consistency of 500 Brabender Units in farinograph tests, the resulting bread had worse microstructure and tex ...
DOI:
10.1016/j.foodchem.2019.125921
CHORUS:
10.1016/j.foodchem.2019.125921

48. Digested total protein and protein fractions from chia seed (Salvia hispanica L.) had high scavenging capacity and inhibited 5-LOX, COX-1-2, and iNOS enzymes

Author:
Mariana Grancieri; Hercia Stampini Duarte Martino; Elvira Gonzalez de Mejia
Source:
Food chemistry 2019 v.289 pp. 204-214
ISSN:
0308-8146
Subject:
2,2-diphenyl-1-picrylhydrazyl; Salvia hispanica; Toll-like receptor 4; albumins; gastrointestinal system; globulins; glutelins; health effects assessments; hydrogen peroxide; in vitro digestion; inducible nitric oxide synthase; nitric oxide; peptides; physicochemical properties; prolamins; prostaglandin synthase; protective effect; protein content; transcription factor NF-kappa B
Abstract:
... The objective was to identify and characterize peptides from digested total protein (DTP) and isolated protein fractions (DPF), and their potential antioxidant, anti-inflammatory and anti-atherosclerotic effects, from chia seed (Salvia hispanica L.). Total protein and protein fractions from chia seed underwent simulated gastrointestinal digestion. The sequence, physicochemical properties, and biol ...
DOI:
10.1016/j.foodchem.2019.03.036
CHORUS:
10.1016/j.foodchem.2019.03.036

49. Discovery and quantification of bioactive peptides in fermented cucumber by direct analysis IR-MALDESI mass spectrometry and LC-QQQ-MS

Author:
Jennifer Fideler; Suzanne D. Johanningsmeier; Måns Ekelöf; David C. Muddiman
Source:
Food chemistry 2019 v.271 no. pp. 715-723
ISSN:
0308-8146
Subject:
cucumbers; cured meats; fermentation; fermented milk; fermented vegetables; lactic acid bacteria; matrix-assisted laser desorption-ionization mass spectrometry; peptides; peptidyl-dipeptidase A; sodium chloride; sourdough; starter cultures
Abstract:
... Bioactive peptides have been identified in lactic acid bacteria fermented foods including cultured milk, sourdough, and cured meats; however, their presence has not been investigated in fermented vegetables. In this study, infrared, matrix-assisted laser desorption electrospray ionization (IR-MALDESI) mass spectrometry (MS) was employed to identify bioactive peptides in fermented cucumber. Natural ...
Handle:
10113/6109465
DOI:
10.1016/j.foodchem.2018.07.187
CHORUS:
10.1016/j.foodchem.2018.07.187

50. Double-bottom antimicrobial packaging for apple shelf-life extension

Author:
Argus Cezar da Rocha Neto; Randolph Beaudry; Marcelo Maraschin; Robson Marcelo Di Piero; Eva Almenar
Source:
Food chemistry 2019 v.279 no. pp. 379-388
ISSN:
0308-8146
Subject:
Penicillium expansum; anise; antimicrobial packaging; antimicrobial properties; apples; carbon dioxide production; cell respiration; essential oils; ethylene; ethylene production; firmness; fungal growth; in vitro studies; oils; pH; shelf life; weight loss
Abstract:
... A package was created that extends apple shelf-life by slowing Penicillium expansum growth. The package consisted of a peelable lid and a tray with a double bottom with inclusion complexes (ICs) of ß-cyclodextrin (ß-CD) containing the essential oils of palmarosa (ICp) or of star anise (ICsa). Oil amounts required for antimicrobial activity were obtained from in vitro assays. After 12 days at 23 °C ...
Handle:
10113/6259710
DOI:
10.1016/j.foodchem.2018.12.021
CHORUS:
10.1016/j.foodchem.2018.12.021