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Food Chemistry

Juanying Ou, Mingfu Wang, Jie Zheng, Shiyi Ou
Polyphenols are hot research topics worldwide owing to their physiological and pharmaceutical activities. Polyphenols and polyphenol-enriched by-products have been widely used in bakery foods because of their neutraceutical properties. This review summarizes the classification, biosynthesis, main source and analysis of polyphenols and intensively discusses the effects of their incorporation in baked foods. The positive effects of polyphenol incorporation include elevation of antioxidant activity of baked foods, scavenging of food-borne toxins produced during thermal processing and decreasing postprandial serum glucose level...
June 30, 2019: Food Chemistry
Wenmin Wu, Lichao He, Yanhui Liang, Lili Yue, Weiming Peng, Guofeng Jin, Meihu Ma
In this study, alcalase and neutrase were used in combination to prepare collagen peptides with high calcium binding ability. The optimal conditions for the preparation of peptide-calcium chelate (mass ratio of peptide/calcium of 4.5:1 for 40 min at 50 °C and pH 9) were determined by response surface methodology (RSM), under which a calcium chelating rate of 78.38% was obtained. The results of Ultraviolet-Visible (UV-Vis), fluorescence and Fourier transform infrared (FT-IR) spectra synthetically indicated that calcium could be chelated by carboxyl oxygen and amino nitrogen atoms of collagen peptides, thus forming peptide-calcium chelate...
June 30, 2019: Food Chemistry
Suriyan Supapvanich, Wassana Anan, Vathida Chimsonthorn
Effects of salicylic acid (SA), chitosan and combinative SA and chitosan (SA + Chitosan) preharvest-treatments on bioactive compounds improvement of daikon sprouts during cold storage (5 ± 1 °C) were investigated. In preliminary experiment, 2.0 mM SA and 0.1% chitosan treatments were best concentration in improving antioxidant activity and bioactive compounds of the sprouts during storage. In the main experiment, the effects of SA + Chitosan treatment on visual appearance, antioxidant activity, phytochemicals and antioxidant enzymes of the sprouts were monitored during storage...
June 30, 2019: Food Chemistry
Shaohua Lin, Yingyan Han, Chunzi Jiangyuan, Yunbo Luo, Wentao Xu, Hongxia Luo, Guofang Pang
The dissipation kinetics of a combined use of procymidone and thiamethoxam, and their impact on the biodiversity and pathogen on surface of tomatoes were studied. The half-lives of procymidone and thiamethoxam, used either on their own or in combination with each other, were 2.94 or 3.26 days and 2.41 or 2.67 days, respectively. The residues dropped below the maximum residue limit (MRL) after 7 or 10 days (MRL 2 mg·kg-1 for procymidone), and 10 or 14 days (MRL 0.2 mg·kg-1 for thiamethoxam), respectively...
June 30, 2019: Food Chemistry
Anynda Yuris, Jason Hindmarsh, Allan Keith Hardacre, Kelvin Kim Tha Goh, Lara Matia-Merino
The interaction between wheat starch and Mesona chinensis polysaccharide (MCP) was found to change the molecular mobility of the water and carbohydrate populations in starch-MCP gels, when measured using proton and carbon nuclear magnetic resonance relaxation methods. The starch and MCP mobilities appeared similar at a micron scale. However, at a distance of less than 5 nm could they be detected as having separate mobility states, indicating close interaction between the starch and MCP. The carbon-6 of the starch glucan monomer was observed to have the largest mobility change in the presence of MCP...
June 30, 2019: Food Chemistry
Duygu Ozer Genis, Gonca Bilge, Banu Sezer, Sahin Durna, Ismail Hakki Boyaci
In the dairy industry, substitution of high priced milk species with low priced ones is a common practice, and determination of milk species is critical. In this study, synchronous fluorescence spectroscopy (SFS) method was developed for identification of milk species in fermented dairy products (yoghurt and cheese). Three partial least square-discriminant analysis models were developed in order to identify pure-mixed samples, milk species and binary mixture type, and partial least square (PLS) model was utilized to quantify the mixing ratio in binary mixtures...
June 30, 2019: Food Chemistry
Yi Liu, Jinglin Yu, Les Copeland, Shuo Wang, Shujun Wang
In this study, the gelatinization behavior of wheat starch was investigated using starch-water mixtures that were heated under different conditions. Heating starch-water mixtures at 50 °C, a temperature below onset temperature (To ) of starch gelatinization, resulted in disruption of long- and short-range ordered structure, as measured by differential scanning calorimetry, X-ray diffraction and laser confocal micro-Raman spectroscopy, and the extent of disruption was greater when starch was heated at higher water content...
June 30, 2019: Food Chemistry
Hongwei Cao, Xidong Jiao, Daming Fan, Jianlian Huang, Jianxin Zhao, Bowen Yan, Wenguo Zhou, Wenhai Zhang, Weijian Ye, Hao Zhang
Microwave (MW) heating improved the activity of transglutaminase (TGase) by inducing conformational changes due to structural modification. However, when TGase and myofibrillar protein were heated, the solubility and degree of crosslinking were similar. Further, the gel properties of the mixed solution pre-gelled by MW heating were lower than that obtained with water bath (WB) pre-gelling. We compared the effects on myofibrillar proteins at the same heating rate, our results showed that MW promoted aggregation, as the particle distribution tended toward larger molecular size...
June 30, 2019: Food Chemistry
Mahsa Sedighi, Hasan Jalili, Maliheh Darvish, Somayeh Sadeghi, Seyed-Omid Ranaei-Siadat
Protein composition and molecular weight play an important role in the digestibility of microalgae proteins. In this study for the first time, proteinous materials of Dunaliella salina and Spirulina platensis were extracted and purified by fast protein liquid chromatography. Then, they are affected by trypsin and chymotrypsin as indicator intestinal enzymes. The results showed that the extracted protein from S. plantesis (ProS) was more rapidly hydrolysed than proteins from D. salina (ProD) because of their lower molecular weight and likely their greater flexibility and open structure...
June 30, 2019: Food Chemistry
Jana Orsavová, Irena Hlaváčová, Jiří Mlček, Lukáš Snopek, Ladislava Mišurcová
Berries of four gooseberry (Ribes uva-crispa L.) cultivars of Invicta, Rixanta, Karat and Black Negus and five currant (Ribes L.) cultivars of NS 11, Focus, Ben Gairn, Otelo and Viola were evaluated as potential sources of bioactive compounds with extraordinary antioxidant activity. Their total phenolic, flavonoid and anthocyanin contents were determined in the range of 3.52-30.77 g , 2.83-17.35 g and 0.03-186.12 mg COG.100 g-1 , respectively. Furthermore, quantification of phenolic compounds and vitamins was established by high-performance liquid chromatography-diode array detection...
June 30, 2019: Food Chemistry
Jian-Min Song, Muhammad Arif, Meiping Zhang, Sing-Hoi Sze, Hong-Bin Zhang
Grain quality is a major breeding objective and paramount to food production. This study was aimed to phenotypically and molecularly dissect the rice grain quality, especially amylose content (AC), grain protein content (GPC) and alkali spreading value (ASV), using the USDA rice mini-core collection representing the world-wide rice germplasm lines. Grain chemical analysis combined with genome-wide association study (GWAS) was used for the study. A wide genetic variation was observed for these grain quality traits in the mini-core collection...
June 30, 2019: Food Chemistry
Nikhil Kumar Mahnot, Charu Lata Mahanta, Kevin M Keener, N N Misra
This study examined high voltage atmospheric cold plasma (HVACP) technology as a non-thermal intervention for inactivating Salmonella enterica serovar Typhimurium LT2 (ST2) in tender coconut water (TCW). Treatment with HVACP in air at 90 kV for 120 s inactivated 1.30 log10 of ST2. Development of a TCW stimulant suggested an interfering role of magnesium and phosphate salts with HVACP inactivation. Generation of reactive gas species, viz. ozone and hydrogen peroxides were found to be responsible for microbial inactivation...
June 30, 2019: Food Chemistry
Miodrag Milovanovic, Jiří Žeravík, Michal Obořil, Marta Pelcová, Karel Lacina, Uros Cakar, Aleksandar Petrovic, Zdeněk Glatz, Petr Skládal
Bio-electronic tongue was linked to artificial intelligence processing unit and used for classification of wines based on carboxylic acids levels, which were indirectly related to malolactic fermentation. The system employed amperometric biosensors with lactate oxidase, sarcosine oxidase, and fumarase/sarcosine oxidase in the three sensing channels. The results were processed using two statistical methods - principal component analysis (PCA) and self-organized maps (SOM) in order to classify 31 wine samples from the South Moravia region in the Czech Republic...
June 30, 2019: Food Chemistry
Nathalie J Plundrich, Bethany T Cook, Soheila J Maleki, Denis Fourches, Mary Ann Lila
The potential for 42 different polyphenols found in Vaccinium fruits to bind to peanut allergen Ara h 2 and inhibit IgE binding epitopes was investigated using cheminformatics techniques. Out of 12 predicted binders, delphinidin-3-glucoside, cyanidin-3-glucoside, procyanidin C1, and chlorogenic acid were further evaluated in vitro. Circular dichroism, UV-Vis spectroscopy, and immunoblotting determined their capacity to (i) bind to Ara h 2, (ii) induce protein secondary structural changes, and (iii) inhibit IgE binding epitopes...
June 30, 2019: Food Chemistry
Mirjana B Pešić, Danijel D Milinčić, Aleksandar Ž Kostić, Nemanja S Stanisavljević, Goran N Vukotić, Milan O Kojić, Uroš M Gašić, Miroljub B Barać, Slađana P Stanojević, Dušanka A Popović, Nebojša R Banjac, Živoslav Lj Tešić
The aim of this study was to evaluate the effect of enriching a complex food matrix (FM) with grape extracts on polyphenol content, composition, bioaccessibility and antioxidant activity during digestion. The grape extracts and FM were separately tested under the same conditions as controls. The FM by itself contains a significant amount of phenolic acids and flavonols, influencing the final recovery of polyphenols from grape extracts. The FM significantly increased the total recovery of polyphenols after digestion of grape seed extracts compared to those digested without the FM; however, a low recovery of proantocyanidins and total flavonoids was observed...
June 30, 2019: Food Chemistry
Feng Zheng, Hua-Ming Xiao, Quan-Fei Zhu, Qiong-Wei Yu, Yu-Qi Feng
Benzimidazoles (BZDs) are widely used veterinary drugs in the domestic food-producing animals, resulting in the metabolism of BZDs and the harmful metabolites residues in some foods. However, some BZD metabolites are unknown and so it is important to discover new metabolites to expand detection targets. For these reasons, a sensitive and selective strategy was designed to identify BZD metabolites in the serum of pigs after oral administration of albendazole, fenbendazole and thiabendazole, respectively. Nickel oxide nanoparticle-deposited silica (SiO2 @NiO) composite was used for the enrichment and purification of BZD compounds...
June 30, 2019: Food Chemistry
Peng Wu, Changfeng Li, Yeming Bai, Shiyao Yu, Xiaoai Zhang
The gelatinization behavior of rice flour and isolated starch and the texture of cooked rice were examined both for fresh and aged samples successively. The whole and debranched starch molecular structures of the starches extracted from the flour and hot water-washed leachate of the cooked rice were characterized, using size-exclusion chromatography, to elucidate the molecular origins of the functional changes. For all variety, the native and leached starches of the aged rice had significantly smaller average total molecular sizes, higher proportions of short amylopectin chains, and smaller average chain length of amylopectin compared to fresh rice...
June 30, 2019: Food Chemistry
Ilona Hajok, Anna Kowalska, Agata Piekut, Małgorzata Ćwieląg-Drabek
The aim of this study was to determine the content of ochratoxin A (OTA) using high-performance liquid chromatography (HPLC) in selected food products, in the aspect of consumer health hazards. In the study 473 samples of food products, available on the Silesia market in Poland, were analyzed. For the determination of ochratoxin A in food, high performance liquid chromatography (HPLC) with fluorescence detection was used. Almost 22% of the samples were contaminated with ochratoxin A. The highest concentration of OTA was determined in raisins (34...
June 30, 2019: Food Chemistry
Luciane B Paixão, Geovani C Brandão, Rennan Geovanny O Araujo, Maria Graças A Korn
In this work, an analytical method for the determination of Cd and Pb in natural coconut water samples, industrialized coconut water samples and coconut milk using high-resolution continuum source graphite furnace atomic absorption spectrometry (HR-CS GF AAS), after minimum treatment of the sample was developed. The analytical method was applied to 46 samples collected in Salvador, Bahia (Brazil). The ranges of concentrations obtained were: 0.42-18.72 μg L-1 Cd and <0.70-36.32 μg L-1  Pb for natural coconut water samples (n = 14); <0...
June 30, 2019: Food Chemistry
Bin Jia, Lixing Xu, Wenqiang Guan, Qiong Lin, Charles Brennan, Ruixiang Yan, Hui Zhao
Effect of citronella essential oil (CEO) fumigation on sprout suppression and quality of potato tubers during storage was investigated. Potato tubers were treated under conditions of single-phase (30 μL L-1 , 0-10 d) and dual-phase (30 μL L-1 , 0-10 d; 30 μL L-1 , 35-90 d) fumigation. Changes in germination rate, weight loss, starch, reducing sugar, gibberellins (GA3 ), and α-solanine were measured. The results showed that CEO fumigation could control sprouting and improve the quality of potato tubers during storage compared to the non-treated tubers...
June 30, 2019: Food Chemistry
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