Food Chemistry: X最新文献_第6页

Polyphenol co-pigments enhanced the antioxidant capacity and color stability of blue honeysuckle juice during storage 多酚辅助色素增强了蓝金银花汁在贮藏期间的抗氧化能力和颜色稳定性

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-20 DOI: 10.1016/j.fochx.2024.101848

Yifan Geng , Kaojia Cui , Na Ding , Houping Liu , Junwei Huo , Xiaonan Sui , Yan Zhang

{"title":"Polyphenol co-pigments enhanced the antioxidant capacity and color stability of blue honeysuckle juice during storage","authors":"Yifan Geng , Kaojia Cui , Na Ding , Houping Liu , Junwei Huo , Xiaonan Sui , Yan Zhang","doi":"10.1016/j.fochx.2024.101848","DOIUrl":"10.1016/j.fochx.2024.101848","url":null,"abstract":"<div><div>The study aimed to assess the impact of incorporating five co-pigments (gallic acid, quercetin, rutin, catechin, and epigallocatechin gallate (EGCG)) on the color stability of blue honeysuckle juice (BHJ). Additionally, it sought to determine the influence of varying proportions of anthocyanins in an accelerated test (light at 40 °C for 24 d). Results indicated that the addition of polyphenol co-pigments effectively mitigated the thermal degradation of anthocyanins, enhancing color saturation and antioxidant capacity of BHJ. Notably, quercetin, rutin, catechin, and EGCG exhibited superior efficacy compared to gallic acid. FTIR analysis revealed non-covalent complex formation between co-pigments and anthocyanins, including hydrogen bonds and van der Waals forces, thereby shielding them from degradation. HPLC-ESI-QTOF-MS<sup>2</sup> identified 15 anthocyanins and 39 non-anthocyanin polyphenols. Addition of co-pigments effectively curbed anthocyanin degradation, thus stabilizing juice system. Consequently, judicious incorporation of co-pigments holds promise as a technology for enhancing the color quality and stability of BHJ during processing.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101848"},"PeriodicalIF":6.5,"publicationDate":"2024-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142530061","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Functionalized sodium alginate composite films based on double-encapsulated essential oil of wampee nanoparticles: a green preservation material 基于双封装万皮精油纳米颗粒的功能化海藻酸钠复合膜：一种绿色保鲜材料

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-19 DOI: 10.1016/j.fochx.2024.101842

Jinman He , Wanli Zhang , Gulden Goksen , Mohammad Rizwan Khan , Naushad Ahmad , Xinli Cong

{"title":"Functionalized sodium alginate composite films based on double-encapsulated essential oil of wampee nanoparticles: a green preservation material","authors":"Jinman He , Wanli Zhang , Gulden Goksen , Mohammad Rizwan Khan , Naushad Ahmad , Xinli Cong","doi":"10.1016/j.fochx.2024.101842","DOIUrl":"10.1016/j.fochx.2024.101842","url":null,"abstract":"<div><div>In this study, zein-pectin nanoparticles loaded with Wampee [<em>Clausena lansium (Lour.)</em> Skeels] (WEO) were developed. The particle size of the nanoparticles is 515.9 nm, polydispersity index is 0.4 and zeta potential is −39.3 mV. Subsequently, the ZWP was incorporated into sodium alginate (SA)-based film (ZWP-S). The films were then analyzed to determine their physical properties and thermal stability, and also to examine their microstructure and intermolecular forces using SEM, FTIR, and XRD techniques. Additionally, the films were evaluated for their antimicrobial and antioxidant activity, as well as their ability to sustain the release of WEO. Overall, the ZWP-S film conferred excellent functional properties, including UV barrier performance, mechanical properties (21 % increase in tensile strength), water sensitivity, stability, more compact structure, high antioxidant activity and long-lasting antimicrobial activity, surpassing those of the control film. Consequently, it was applied as a novel coating for preserving strawberries, rotting rate of strawberries was reduced by 43 % at 6d, yielding promising results in prolonging the freshness of the fruit.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101842"},"PeriodicalIF":6.5,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524007302/pdfft?md5=f255fc711a1eeae017280b2358f5ef71&pid=1-s2.0-S2590157524007302-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142310375","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Study of the effect of feeding Tenebrio molitor larvae during their rearing on their growth, nutritional profile, value and safety of the produced flour 研究在饲养期间喂食褐飞虱幼虫对其生长、营养成分、价值和所产面粉安全性的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-19 DOI: 10.1016/j.fochx.2024.101838

Konstantina Papastavropoulou , Anastasia Koupa , Evangelia Kritikou , Marios Kostakis , Sofia Dervisoglou , Andreas Roussos , Dionysios Perdikis , Nikolaos S. Thomaidis , Emel Oz , Fatih Oz , Charalampos Proestos , Haizhou Wu

{"title":"Study of the effect of feeding Tenebrio molitor larvae during their rearing on their growth, nutritional profile, value and safety of the produced flour","authors":"Konstantina Papastavropoulou , Anastasia Koupa , Evangelia Kritikou , Marios Kostakis , Sofia Dervisoglou , Andreas Roussos , Dionysios Perdikis , Nikolaos S. Thomaidis , Emel Oz , Fatih Oz , Charalampos Proestos , Haizhou Wu","doi":"10.1016/j.fochx.2024.101838","DOIUrl":"10.1016/j.fochx.2024.101838","url":null,"abstract":"<div><div>Science and food industry must strive to ensure and improve edible insect's benefits, and especially their safety and nutritional value. This study investigated how various food substrates used in the rearing of <em>Tenebrio molitor</em> larvae influence their growth, the safety of the larvae, and the nutritional quality of the resulting flour. The main findings indicate that all samples showed significant differences in their nutritional profile, larval characteristics, and heavy metal content. Regarding the content of protein, fat and fiber it ranges from 44.1 to 51.8 %, 28.6–34.8 % and 10.5–14.9 %, respectively. These results suggest that insect diet is a very crucial parameter that can affect all that factors and must be taken into account, especially when they are intended as raw materials to be used for food production.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101838"},"PeriodicalIF":6.5,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142323606","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

In vivo absorption, in vitro digestion, and fecal fermentation properties of non-starch polysaccharides from Chinese chestnut kernels and their effects on human gut microbiota 栗仁非淀粉多糖的体内吸收、体外消化和粪便发酵特性及其对人体肠道微生物群的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-18 DOI: 10.1016/j.fochx.2024.101829

Fei Peng , Zuoqing Yu , Kui Niu , Bin Du , Shujun Wang , Yuedong Yang

{"title":"In vivo absorption, in vitro digestion, and fecal fermentation properties of non-starch polysaccharides from Chinese chestnut kernels and their effects on human gut microbiota","authors":"Fei Peng , Zuoqing Yu , Kui Niu , Bin Du , Shujun Wang , Yuedong Yang","doi":"10.1016/j.fochx.2024.101829","DOIUrl":"10.1016/j.fochx.2024.101829","url":null,"abstract":"<div><div>Non-starch polysaccharides are major bioactive components in chestnuts, and can serve as water-soluble polysaccharides with potential prebiotic properties. This study aims to establish an <em>in vitro</em> digestion and fermentation model to reveal the digestive and fermentative characteristics of Non-starch polysaccharides from chestnut kernels (NSPCK). The results indicated that under simulated digestion, NSPCK was partially digested in gastric juice but remained significantly undigested in saliva and intestinal juice, demonstrating considerable resilience against hydrolysis. After digestion, NSPCK still exhibited stable rough, lamellar, and porous structure and maintained strong antioxidant capacity. Animal experiments revealed positive effects of NSPCK on blood lipid level, and colon tissue of mice. Moreover, NSPCK enhanced the accumulation of short-chain fatty acids during fermentation, particularly acetic acid, propionic acid, and butyric acid. Furthermore, NSPCK intervention increased the abundance of beneficial bacteria such as <em>Lactobacillus</em> and <em>Bifidobacterium</em>, and at the same time reduced that of harmful bacteria such as <em>Enterococcus</em>.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101829"},"PeriodicalIF":6.5,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S259015752400717X/pdfft?md5=1af86893ccf814b3be76f41e2b37e2d5&pid=1-s2.0-S259015752400717X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142310376","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Variation of volatile flavor substances in salt-baked chicken during processing 盐焗鸡加工过程中挥发性风味物质的变化

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-18 DOI: 10.1016/j.fochx.2024.101846

Hao Jiang , Shaobi Ou , Junjie Ye , Min Qian , Jinpei Wen , Heming Qi , Xiaofang Zeng , Wenhong Zhao , Weidong Bai

{"title":"Variation of volatile flavor substances in salt-baked chicken during processing","authors":"Hao Jiang , Shaobi Ou , Junjie Ye , Min Qian , Jinpei Wen , Heming Qi , Xiaofang Zeng , Wenhong Zhao , Weidong Bai","doi":"10.1016/j.fochx.2024.101846","DOIUrl":"10.1016/j.fochx.2024.101846","url":null,"abstract":"<div><div>Salt-baked chicken was a traditional delicacy of Guangdong, but the effects of volatile flavor compounds at different stages of its processing remained unclear. This study utilized sensory analysis, e-nose, and GC–MS to investigate the changes in volatile flavor compounds during the processing of salt-baked chicken. The results indicated significant alterations in volatile flavor compounds at different stages of processing, resulting in flavor transitioning from the original flavor to salty, scorched, and fatty flavor. 75 volatile compounds were identified by GC–MS, with 15 key flavor compounds highlighted based on OAV, including aldehydes, alcohols, terpenes, heterocycles and esters. The research revealed the dynamic changes in volatile flavor compounds throughout the cooking process of salt-baked chicken and emphasized the important role of salt-baked in shaping its distinctive taste profile. These findings provided a theoretical foundation and practical guidance for enhancing and optimizing the authentic taste of this traditional dish, while fostering innovative advancements in prepared cuisine.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101846"},"PeriodicalIF":6.5,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142356807","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Enzymatic hydrolysis pretreatment combined with glycosylation for soybean protein isolate applying in dual-protein yogurt 酶水解预处理与糖基化相结合，用于双蛋白酸奶中的大豆分离蛋白

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-18 DOI: 10.1016/j.fochx.2024.101837

Mengya Sun , Zhenhai Yu , Shuo Zhang , Caihua Liu , Zengwang Guo , Jing Xu , Guofang Zhang , Zhongjiang Wang

{"title":"Enzymatic hydrolysis pretreatment combined with glycosylation for soybean protein isolate applying in dual-protein yogurt","authors":"Mengya Sun , Zhenhai Yu , Shuo Zhang , Caihua Liu , Zengwang Guo , Jing Xu , Guofang Zhang , Zhongjiang Wang","doi":"10.1016/j.fochx.2024.101837","DOIUrl":"10.1016/j.fochx.2024.101837","url":null,"abstract":"<div><p>This research investigated the viability of replacing milk protein with glycosylated soybean protein isolate (SPI) treated with different enzymatic hydrolysis times (0, 10, 20, 30, 40, and 50 min) in yogurt. The results showed that enzymatic hydrolysis pretreatment combined with glycosylation for SPI exhibited elevated grafting and solubility. Additionally, the high solubility of SPI (94.77 %) at 40 min facilitates the preparation of dual-protein yogurt (DPY). Compared to ESPI0-G, DPY that incorporates ESPI40-G through partial substitution of milk protein is capable of forming a denser and more stable gel matrix. Especially, the syneresis of DPY40 was reduced by 7.61 % compared to DPY0, which more closely approximates the texture properties of traditional yogurt. Meanwhile, glycosylated SPI treated with enzymatic hydrolysis can effectively degrade the beany flavor and slightly bitter taste in DPY. This study could provide a solid theoretical basis for the broader application and industrialization of plant-based yogurt.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101837"},"PeriodicalIF":6.5,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524007259/pdfft?md5=c4d41bbae438d268616a04c9e0af1ec5&pid=1-s2.0-S2590157524007259-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142271820","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Formulation of a novel hot pot dipping sauce enriched with pepper seed press cake: Physical properties and flavor characteristics 配制富含花椒籽压榨饼的新型火锅蘸料：物理特性和风味特征

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-17 DOI: 10.1016/j.fochx.2024.101840

Bing-Xin Guo , Cheng-Yuan Chen , Rui Wang , Yu-Hang Liu , Jun-Jie Meng , Hua-Min Liu , Xue-De Wang

{"title":"Formulation of a novel hot pot dipping sauce enriched with pepper seed press cake: Physical properties and flavor characteristics","authors":"Bing-Xin Guo , Cheng-Yuan Chen , Rui Wang , Yu-Hang Liu , Jun-Jie Meng , Hua-Min Liu , Xue-De Wang","doi":"10.1016/j.fochx.2024.101840","DOIUrl":"10.1016/j.fochx.2024.101840","url":null,"abstract":"<div><div>Novel hot pot dipping sauces enriched with pepper seed press cake (PSPC) in five proportions were prepared and evaluated in terms of their physical properties and flavor characteristics. The findings indicated that enriching the sauce increased the content of palmitic and linoleic acids, enhanced storage stability, and improved the rheological behavior and textural properties. The maximum concentration of N-heterocyclic compounds was detected when PSPC was added at 5 g/100 g and 10 g/100 g. A suitable amount of PSPC could improve the mouthfeel and intensify the flavors of umami and saltiness. In comparing sauces with different amounts of PSPC added (0–20 g/100 g), the quality, aroma, and taste were better and overall acceptance was highest when PSPC was added in the range of 5 g/100 g to 10 g/100 g. This study provides a possible application of PSPC for improving the flavor, texture, nutritional quality, and storage stability of hot pot dipping sauce.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101840"},"PeriodicalIF":6.5,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524007284/pdfft?md5=7958a768c3f3602411b03ba33f9dd980&pid=1-s2.0-S2590157524007284-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142310372","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 high-value and sustainable utilization of grape pomace: A review 葡萄渣的高价值和可持续利用：综述

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-17 DOI: 10.1016/j.fochx.2024.101845

Changsen Wang, Yilin You, Weidong Huang, Jicheng Zhan

{"title":"The high-value and sustainable utilization of grape pomace: A review","authors":"Changsen Wang, Yilin You, Weidong Huang, Jicheng Zhan","doi":"10.1016/j.fochx.2024.101845","DOIUrl":"10.1016/j.fochx.2024.101845","url":null,"abstract":"<div><div>A large portion of global grape production has been utilized for wine production, accompanied by tremendous pressure to dispose grape pomace. To achieve circular economy, the high-value recycling of grape pomace must be considered. The social level barriers to circular economy promotion are also important constraints, like the acceptability of upcycled products. The main components of grape pomace and their utilization are summarized, and critical reviews of green extraction methods analyzed the key points of grape pomace recycling process to achieve the goal of sustainability in the production process, culminating in discussions of the factors affecting the acceptability of upcycled products. Grape pomace bioactive substances have higher added value. To realize its green extraction, various emerging technologies need to be made a comprehensive choice. Nevertheless, the acceptability of upcycled products is influenced by personal, context and product factors, optimizing them is essential to remove the constraints of circular economy development.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101845"},"PeriodicalIF":6.5,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524007338/pdfft?md5=a16e1dfb88974f87974e7daf524fa98f&pid=1-s2.0-S2590157524007338-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142310371","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

pH-induced interface protein structure changes to adjust the stability of tilapia protein isolate emulsion prepared by high-pressure homogenization pH 诱导界面蛋白结构变化以调整高压均质法制备的罗非鱼分离蛋白乳液的稳定性

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-17 DOI: 10.1016/j.fochx.2024.101841

Qingguan Liu, Ailin Chen, Pengzhi Hong, Chunxia Zhou, Xiang Li, Mengya Xie

{"title":"pH-induced interface protein structure changes to adjust the stability of tilapia protein isolate emulsion prepared by high-pressure homogenization","authors":"Qingguan Liu, Ailin Chen, Pengzhi Hong, Chunxia Zhou, Xiang Li, Mengya Xie","doi":"10.1016/j.fochx.2024.101841","DOIUrl":"10.1016/j.fochx.2024.101841","url":null,"abstract":"<div><div>The pH is a crucial external factor affecting the structure and emulsification characteristics of proteins. The current study aimed to reveal the correlation between the secondary structure changes and tilapia protein isolate (TPI) emulsion stability under different pH (3.0–10.0) prepared by high-pressure homogenization. The results showed that TPI with significantly increased solubility and emulsifying properties when the pH keep away from the isoelectric point (pH 5.0). Meanwhile, TPI emulsions presented significantly enhanced stability (with decreased particle size, increased zeta potential, creaming index close to 0, and uniform dispersion of droplets) at pH 3.0 and 10.0. Interface-adsorbed protein mainly consists of a myosin-heavy chain and actin, and the secondary structure was significantly influenced by pH and high-pressure homogenization. The α-helix will be transformed into β-sheet and β-turn when pH is closer to pH 5.0. However, the high-pressure homogenization induced α-helix conversion to β-sheet. The correlation analysis revealed that emulsion stability is positively correlated with α-helix and negatively correlated with β-sheet. This work provides a deep insight into the correlation between secondary structure changes and the stability of TPI emulsion as affected by pH to offer an alternative way to enhance TPI emulsion stability.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101841"},"PeriodicalIF":6.5,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524007296/pdfft?md5=93ff53612512d72fd3cf49357c1a4146&pid=1-s2.0-S2590157524007296-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142310373","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Determination of elements in cereals, pseudocereals, and legumes by microwave plasma-atomic emission spectrometry 用微波等离子体-原子发射光谱法测定谷物、假谷物和豆类中的元素

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-17 DOI: 10.1016/j.fochx.2024.101844

Jessica L. Braden , Emily F. Klarquist , Julianne A. Kellogg

{"title":"Determination of elements in cereals, pseudocereals, and legumes by microwave plasma-atomic emission spectrometry","authors":"Jessica L. Braden , Emily F. Klarquist , Julianne A. Kellogg","doi":"10.1016/j.fochx.2024.101844","DOIUrl":"10.1016/j.fochx.2024.101844","url":null,"abstract":"<div><div>A novel method for multi-element analysis in cereals, pseudocereals, and legumes was developed for principal (calcium, magnesium, potassium, and phosphorus) and trace (manganese, zinc, iron, copper, and aluminum) element determination using a microwave plasma-atomic emission spectrometer (MP-AES). The method was validated using certified reference analyte values from durum wheat (DUWF-1), corn bran (BRAN-1), quinoa (KINO-1), rice (SRM 1568b), and soy (SRM 3234). Spike recoveries were assessed using field-grown crops that represent staple and minor crops with variable matrix compositions. A closed-vessel microwave-assisted digestion method consisting of 12 mL of deionized water, 2 mL of HNO3, and 2 mL of H2O2 was efficient for the mineralization of all crops. Acceptable measurement agreement was achieved between certified and determined values for all reference materials with recovery ranges from 89 to 120 percent. Plant breeders can use the method to develop and screen crops for improved nutrient density.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101844"},"PeriodicalIF":6.5,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524007326/pdfft?md5=22130b073703c59b12c70187b5f0a20a&pid=1-s2.0-S2590157524007326-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142310370","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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