Current Research in Food Science最新文献_第7页

Explainable machine learning for predicting the geographical origin of Chinese Oysters via mineral elements analysis 通过矿物元素分析预测中国牡蛎地理来源的可解释机器学习

IF 6.3 2区农林科学

Current Research in Food Science Pub Date : 2024-01-01 DOI: 10.1016/j.crfs.2024.100738

Xuming Kang , Yanfang Zhao , Lin Yao , Zhijun Tan

{"title":"Explainable machine learning for predicting the geographical origin of Chinese Oysters via mineral elements analysis","authors":"Xuming Kang , Yanfang Zhao , Lin Yao , Zhijun Tan","doi":"10.1016/j.crfs.2024.100738","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100738","url":null,"abstract":"<div><p>The traceability of geographic origin is essential for guaranteeing the quality, safety, and protection of oyster brands. However, the current outcomes of traceability lack credibility as they do not adequately explain the model's predictions. Consequently, we conducted a study to evaluate the efficacy of utilizing explainable machine learning combined with mineral elements analysis. The study findings revealed that 18 elements have the ability to determine regional orientation. Simultaneously, individuals should pay closer attention to the potential risks associated with oyster consumption due to the regional differences in essential and toxic elements they contain. Light gradient boosting machine (LightGBM) model exhibited indistinguishable performance, achieving flawless accuracy, precision, recall, F1 score and AUC, with values of 96.77%, 96.43%, 98.53%, 97.32% and 0.998, respectively. The SHapley Additive exPlanations (SHAP) method was used to evaluate the output of the LightGBM model, revealing differences in feature interactions among oysters from different provinces. Specifically, the features Na, Zn, V, Mg, and K were found to have a significant impact on the predictive process of the model. Consistent with existing research, the use of explainable machine learning techniques can provide insights into the complex connections between important product attributes and relevant geographical information.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000649/pdfft?md5=aff510fde53b3e34edb47de00f9695a0&pid=1-s2.0-S2665927124000649-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140606621","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A critical review of the bioactive ingredients and biological functions of camellia oleifera oil 油茶籽油的生物活性成分和生物功能综述

IF 6.3 2区农林科学

Current Research in Food Science Pub Date : 2024-01-01 DOI: 10.1016/j.crfs.2024.100753

Peiju Qin , Junjun Shen , Jeigen Wei , Yuqi Chen

{"title":"A critical review of the bioactive ingredients and biological functions of camellia oleifera oil","authors":"Peiju Qin , Junjun Shen , Jeigen Wei , Yuqi Chen","doi":"10.1016/j.crfs.2024.100753","DOIUrl":"10.1016/j.crfs.2024.100753","url":null,"abstract":"<div><p><em>Camellia oleifera</em> oil is a pure and natural high-grade oil prevalent in South China. <em>Camellia oleifera</em> oil is known for its richness in unsaturated fatty acids and high nutritional value. There is increasing evidence indicating that a diet rich in unsaturated fatty acids is beneficial to health. Despite the widespread production of <em>Camellia oleifera</em> oil and its bioactive components, reports on its nutritional components are scarce, especially regarding systematic reviews of extraction methods and biological functions. This review systematically summarized the latest research on the bioactive components and biological functions of <em>Camellia oleifera</em> oil reported over the past decade. In addition to unsaturated fatty acids, <em>Camellia oleifera</em> oil contains six main functional components contributing to its antioxidant, antibacterial, anti-inflammatory, antidiabetic, anticancer, neuroprotective, and cardiovascular protective properties. These functional components are vitamin E, saponins, polyphenols, sterols, squalene, and flavonoids. This paper reviewed the biological activity of <em>Camellia oleifera</em> oil and its extraction methods, laying a foundation for further development of its bioactive components.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000790/pdfft?md5=f0f7d2c951fb6e6e039019d830e94d26&pid=1-s2.0-S2665927124000790-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140778469","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect and potential mechanism of nitrite reductase B on nitrite degradation by Limosilactobacillus fermentum RC4 亚硝酸盐还原酶 B 对发酵柠檬酸乳杆菌 RC4 降解亚硝酸盐的影响和潜在机制

IF 6.3 2区农林科学

Current Research in Food Science Pub Date : 2024-01-01 DOI: 10.1016/j.crfs.2024.100749

Qing Fan , Chaoran Xia , Xiaoqun Zeng , Zhen Wu , Yuxing Guo , Qiwei Du , Maolin Tu , Xinanbei Liu , Daodong Pan

{"title":"Effect and potential mechanism of nitrite reductase B on nitrite degradation by Limosilactobacillus fermentum RC4","authors":"Qing Fan , Chaoran Xia , Xiaoqun Zeng , Zhen Wu , Yuxing Guo , Qiwei Du , Maolin Tu , Xinanbei Liu , Daodong Pan","doi":"10.1016/j.crfs.2024.100749","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100749","url":null,"abstract":"<div><p>Nitrite has the potential risk of hypoxic poisoning or cancer in pickled food. In our previous study, <em>Limosilactobacillus fermentum</em> (<em>L. fermentum</em>) RC4 is effective in nitrite degradation by producing nitrite reductase B (NirB). To investigate the detailed mechanism from the genome, response, and regulation of NirB, the whole-genome sequence of <em>L. fermentum</em> RC4 was analyzed, the <em>L. fermentum</em>-EGFP-<em>nir</em>B with enhanced green fluorescent protein (EGFP) labeled the nitrite reductase large subunit <em>nir</em>B, and the recombined <em>L. fermentum</em>-NirB with overexpression NirB strain was conducted. The key genes within the dominant metabolism pathways may be involved in stress tolerance to regulate the degrading process. The green fluorescence density of EGFP indicated that NirB activity has a threshold and peaked under 300 mg/L nitrite concentration. NirB overexpressed in <em>L. fermentum</em> RC4 boosted the enzyme activity by 39.6% and the degradation rate by 10.5%, when fermented in 300 mg/L for 40 h, compared to the control group. RNA-seq detected 248 differential genes mainly enriched in carbohydrate, amino acid, and energy metabolism. The <em>ack</em>A gene for pyruvate metabolism and the <em>mtn</em>N gene for cysteine metabolism were up-regulated. NirB regulates these genes to produce acid and improve stress resistance for <em>L. fermentum</em> RC4 to accelerate nitrite degradation.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000753/pdfft?md5=314ec541efcc539806801ef8d6ab9167&pid=1-s2.0-S2665927124000753-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140644879","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Analytical and numerical solutions of pore formation in elastic food materials during dehydration 脱水过程中弹性食品材料中孔隙形成的分析和数值解决方案

IF 6.3 2区农林科学

Current Research in Food Science Pub Date : 2024-01-01 DOI: 10.1016/j.crfs.2024.100762

R.G.M. van der Sman , Michele Curatolo , Luciano Teresi

{"title":"Analytical and numerical solutions of pore formation in elastic food materials during dehydration","authors":"R.G.M. van der Sman , Michele Curatolo , Luciano Teresi","doi":"10.1016/j.crfs.2024.100762","DOIUrl":"10.1016/j.crfs.2024.100762","url":null,"abstract":"<div><p>In this paper, we describe a model for pore formation in food materials during drying. As a proxy for fruits and vegetables, we take a spherical hydrogel, with a stiff elastic skin, and a central cavity filled with air and water vapour. The model describes moisture transport coupled to large deformation mechanics. Both stress and chemical potential are derived from a free energy functional, following the framework developed by Suo and coworkers. We have compared Finite Volume and Finite Element implementations and analytical solutions with each other, and we show that they render similar solutions. The Finite Element solver has a larger range of numerical stability than the Finite Volume solver, and the analytical solution also has a limited range of validity. Since the Finite Element solver operates using the mathematically intricate weak form, we introduce the method in a tutorial manner for food scientists.</p><p>Subsequently, we have explored the physics of the pore formation problem further with the Finite Element solver. We show that the presence of an elastic skin is a prerequisite for the growth of the central cavity. The elastic skin must have an elastic modulus of at least 10 times that of the hydrogel. An initial pore with 10% of the size of the gel can grow to 5 times its initial size. Such an increase in porosity has been reported in the literature on drying of vegetables, if a dense hard skin is formed, known as case hardening. We discuss that models as presented in this paper, where moisture transport is strongly coupled to large deformation mechanics, are required if one wants to describe pore/structure formation during drying and intensive heating (as baking and frying) of food materials from first principles.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000881/pdfft?md5=86a8f4d9817a22308a1cfcd6293e4fcf&pid=1-s2.0-S2665927124000881-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141028788","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Dual imaging technique for a real-time inspection system of foreign object detection in fresh-cut vegetables 用于鲜切蔬菜异物检测实时检查系统的双成像技术

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2024-01-01 DOI: 10.1016/j.crfs.2024.100802

Hary Kurniawan , Muhammad Akbar Andi Arief , Santosh Lohumi , Moon S. Kim , Insuck Baek , Byoung-Kwan Cho

{"title":"Dual imaging technique for a real-time inspection system of foreign object detection in fresh-cut vegetables","authors":"Hary Kurniawan , Muhammad Akbar Andi Arief , Santosh Lohumi , Moon S. Kim , Insuck Baek , Byoung-Kwan Cho","doi":"10.1016/j.crfs.2024.100802","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100802","url":null,"abstract":"<div><p>Fresh-cut vegetables are a food product susceptible to contamination by foreign materials (FMs). To detect a range of potential FMs in fresh-cut vegetables, a dual imaging technique (fluorescence and color imaging) with a simple and effective image processing algorithm in a user-friendly software interface was developed for a real-time inspection system. The inspection system consisted of feeding and sensing units, including two cameras positioned in parallel, illuminations (white LED and UV light), and a conveyor unit. A camera equipped with a long-pass filter was used to collect fluorescence images. Another camera collected color images of fresh-cut vegetables and FMs. The feeding unit fed FMs mixed with fresh-cut vegetables onto a conveyor belt. Two cameras synchronized programmatically in the software interface simultaneously collected fluorescence and color image samples based on the region of interest as they moved through the conveyor belt. Using simple image processing algorithms, FMs could be detected and depicted in two different image windows. The results demonstrated that the dual imaging technique can effectively detect potential FMs in two types of fresh-cut vegetables (cabbage and green onion), as indicated by the combined fluorescence and color imaging accuracy. The test results showed that the real-time inspection system could detect FMs measuring 0.5 mm in fresh-cut vegetables. The results showed that the combined detection accuracy of FMs in the cabbage (95.77%) sample was superior to that of green onion samples (87.89%). Therefore, the inspection system was more effective at detecting FMs in cabbage samples than in green onion samples.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S266592712400128X/pdfft?md5=c88bb37ae59060d11851323cc973fa99&pid=1-s2.0-S266592712400128X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141583134","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Digital PCR assay for the specific detection and estimation of Salmonella contamination levels in poultry rinse 用于特异性检测和估计家禽冲洗液中沙门氏菌污染水平的数字 PCR 分析法

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2024-01-01 DOI: 10.1016/j.crfs.2024.100807

Frank J. Velez , Nethraja Kandula , Yotam Blech-Hermoni , Charlene R. Jackson , Joseph M. Bosilevac , Prashant Singh

{"title":"Digital PCR assay for the specific detection and estimation of Salmonella contamination levels in poultry rinse","authors":"Frank J. Velez , Nethraja Kandula , Yotam Blech-Hermoni , Charlene R. Jackson , Joseph M. Bosilevac , Prashant Singh","doi":"10.1016/j.crfs.2024.100807","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100807","url":null,"abstract":"<div><p>Strains of <em>Salmonella</em> are a frequent cause of foodborne illness and are known to contaminate poultry products. Most <em>Salmonella</em> testing methods can qualitatively detect <em>Salmonella</em> and cannot quantify or estimate the <em>Salmonella</em> load in samples. Therefore, the aim of this study was to standardize and validate a partitioned-based digital PCR (dPCR) assay for the detection and estimation of <em>Salmonella</em> contamination levels in poultry rinses. Pure culture <em>Salmonella</em> strains were cultured, enumerated, cold-stressed for 48 h, and used to inoculate whole carcass chicken rinse (WCCR) at 1–4 log CFU/30 mL and enriched at 37 °C for 5 h. Undiluted DNA samples with primer and probes targeting the <em>Salmonella</em>-specific <em>invA</em> gene were used for the dPCR assay. The dPCR assay was highly specific, with a limit of detection of 0.001 ng/μL and a limit of quantification of 0.01 ng/μL. The dPCR assay further showed no PCR reaction inhibition up to 5 μg of crude DNA extract. The assays accurately detected all cold-stressed <em>Salmonella</em> in inoculated WCCR samples following a 5-h enrichment. Most importantly, when converted to log, the dPCR copies/μL values accurately estimated the inoculated <em>Salmonella</em> levels. The dPCR assay standardized in this study is a robust method for the detection and estimation of <em>Salmonella</em> concentration in contaminated food samples. This approach can allow same-day decision-making for poultry processors attempting to maintain limits and controls on <em>Salmonella</em> contamination.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124001333/pdfft?md5=e257e3abedcc77405a5c394a9c356120&pid=1-s2.0-S2665927124001333-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141595658","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effective collection of protein-enriched cells from green tea residue: An innovative process for leaf protein production 从绿茶残渣中有效收集富含蛋白质的细胞：叶蛋白质生产的创新工艺

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2024-01-01 DOI: 10.1016/j.crfs.2024.100902

Chen Zhang , Ziyang He , Ankun Wang , Feipeng Zhang

引用次数: 0

Exploring the potential utilization of copigmented barberry anthocyanins in ice cream: Focusing on foaming aspects, and melting attributes 探索共着色芭乐花青素在冰淇淋中的潜在用途：关注发泡和融化特性

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2024-01-01 DOI: 10.1016/j.crfs.2024.100811

Arash Dara , Sara Naji-Tabasi , Javad Feizy , Ebrahim Fooladi , Ali Rafe

{"title":"Exploring the potential utilization of copigmented barberry anthocyanins in ice cream: Focusing on foaming aspects, and melting attributes","authors":"Arash Dara , Sara Naji-Tabasi , Javad Feizy , Ebrahim Fooladi , Ali Rafe","doi":"10.1016/j.crfs.2024.100811","DOIUrl":"10.1016/j.crfs.2024.100811","url":null,"abstract":"<div><p>Anthocyanins have emerged as promising substitutes for synthetic dyes owing to their color profiles, and potential health-boosting properties. The primary aim of this investigation was to assess the impact of copigmented, and un-copigmented barberry anthocyanins, employed at different concentrations (1, 3, and 5% w/w) as colorants in ice cream. The secondary goal was to investigate the influence of barberry anthocyanins on ice cream foaming characteristics, and melting point. The samples' physicochemical, textural, and organoleptic characteristics, total phenolic, and anthocyanin content, and antioxidant activity were determined. By increasing barberry extract concentrations in the samples, the pH levels (5.81) decreased, and overrun increased(30.0 ± 1.15%), respectively. Furthermore, the textural analysis showed that increasing barberry anthocyanins within the ice cream formulation correlated with an increase in sample hardness (113.72 ± 1.34 N). The control sample (vanilla ice cream) had the highest value of melting rate (1.09 ± 0.03 g/min), whereas the specimen containing 5% of copigmented barberry anthocyanins exhibited the lowest rate of melting (0.50 ± 0.01 g/min). The start time of melting of control sample was 1098 s and by increasing the concentration of copigmented barberry anthocyanins from 1 to 5%, this time increased from 1405.2 s to 1831.2 s (P < 0.05). In conclusion, barberry anthocyanins reduced the melting rate as a crucial attribute for ice cream.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124001370/pdfft?md5=cbd5111e1422e483dbcda47ff0f0d904&pid=1-s2.0-S2665927124001370-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141950500","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Influence of electrohydrodynamics on the drying characteristics, microstructure and volatile composition of apricot abalone mushroom (Pleurotus eryngii) 电流体力学对杏鲍菇干燥特性、微观结构和挥发性成分的影响

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2024-01-01 DOI: 10.1016/j.crfs.2024.100856

Peng Guan , Changjiang Ding , Jingli Lu , Wurile Bai , Jiaqi Liu , Junjun Lian , Zhiqing Song , Hao Chen , Yun Jia

{"title":"Influence of electrohydrodynamics on the drying characteristics, microstructure and volatile composition of apricot abalone mushroom (Pleurotus eryngii)","authors":"Peng Guan , Changjiang Ding , Jingli Lu , Wurile Bai , Jiaqi Liu , Junjun Lian , Zhiqing Song , Hao Chen , Yun Jia","doi":"10.1016/j.crfs.2024.100856","DOIUrl":"10.1016/j.crfs.2024.100856","url":null,"abstract":"<div><p>The study explored the use of current fluid dynamics drying technology for apricot abalone mushroom, examining how different output voltages (15, 25, and 35 kV) affected drying characteristics, microstructure, and volatile components. Comparisons were made with samples dried using hot air drying (HAD) and natural air drying (AD). Results revealed that HAD had the fastest drying rate at 0.29664(g·h<sup>−1</sup>). However, apricot abalone mushroom treated with electrohydrodynamic drying (EHD) maintained a color closer to fresh samples, exhibited a 21% increase in the ordered structure of protein secondary structure, a 12.5-fold increase in bound water content, and the most stable cell structure compared to HAD and AD treatments. A total of 83 volatile organic compounds were identified in the apricot abalone mushroom, with alcohols and aldehydes being the most prominent in terms of threshold and relative content, peaking in the 35 kV treatment group. These findings provide both experimental and theoretical insights into applying current fluid dynamics for drying apricot abalone mushroom.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124001825/pdfft?md5=94ade16051654e3e02d810ac019387ab&pid=1-s2.0-S2665927124001825-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142241553","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The inhibition effect and mechanism of typical hydrocolloids on the formation of heterocyclic amines: A study based on quantum chemical computation analysis 典型水胶体对杂环胺形成的抑制作用及其机理：基于量子化学计算分析的研究

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2024-01-01 DOI: 10.1016/j.crfs.2024.100862

Tiantian Huang, Pin Jiang, Tao Li, Guangyu Li, Yuyu He, Yuezheng Kuang, Yijie Wang

{"title":"The inhibition effect and mechanism of typical hydrocolloids on the formation of heterocyclic amines: A study based on quantum chemical computation analysis","authors":"Tiantian Huang, Pin Jiang, Tao Li, Guangyu Li, Yuyu He, Yuezheng Kuang, Yijie Wang","doi":"10.1016/j.crfs.2024.100862","DOIUrl":"10.1016/j.crfs.2024.100862","url":null,"abstract":"<div><div>Hydrocolloids, as thickeners, have been receiving increasing attention from researchers. Although they exhibit significant free radical quenching abilities, which demonstrate potential heterocyclic amines (HAs) inhibitory capabilities by blocking the free radical pathway, the inhibitory effect and mechanism are still unclear. This study investigated the effects of three typical hydrocolloids (alginic acid, chitosan, and carrageenan) on both free and bound HAs in fried meatballs, along with their mechanisms of free radical quenching using density functional theory. The result showed that all three hydrocolloids can effectively inhibit the generation of HAs. The maximum inhibition rate reached 33.33% for free HAs and 23.18% for bound HAs. Phenylacetaldehyde, glyoxal and methyl glyoxal, were significantly inhibited, indicating that hydrocolloids alleviated the production of HAs by inhibiting the generation of intermediates. At moment, three hydrocolloids effectively inhibited the generation of total free radicals. Frontier orbital and density functional theory analysis revealed that carrageenan had the lowest HOMO-LUMO energy gaps, ionization potential, highest nucleophilic index, chemical potential, and was more likely to react with free radicals. The results of this study indicate that three hydrocolloids can effectively inhibit HAs and provide theoretical support for their applications in food processing and safety.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142420521","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0