Food Chemistry: X最新文献_第8页

Investigating the effects of thermal processing on bitter substances in atemoya (Annona cherimola × Annona squamosa) through sensory-guided separation 通过感官引导分离法研究热加工对阿特莫亚（Annona cherimola × Annona squamosa）中苦味物质的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-11 DOI: 10.1016/j.fochx.2024.101817

Erh-Kang Luo , Chun-Ting Lin , Chao-Kai Chang , Nai-Wen Tsao , Chih-Yao Hou , Sheng-Yang Wang , Min-Hung Chen , Sheng-Yen Tsai , Chang-Wei Hsieh

{"title":"Investigating the effects of thermal processing on bitter substances in atemoya (Annona cherimola × Annona squamosa) through sensory-guided separation","authors":"Erh-Kang Luo , Chun-Ting Lin , Chao-Kai Chang , Nai-Wen Tsao , Chih-Yao Hou , Sheng-Yang Wang , Min-Hung Chen , Sheng-Yen Tsai , Chang-Wei Hsieh","doi":"10.1016/j.fochx.2024.101817","DOIUrl":"10.1016/j.fochx.2024.101817","url":null,"abstract":"<div><p>Atemoya (<em>Annona cherimola × Annona squamosa</em>) is a specialty crop in Taiwan. Thermal treatment induces bitterness, complicating seasonal production adjustments and surplus reduction. In this research, sensory-guided separation, metabolomics, and orthogonal partial least squares discrimination analysis (OPLS-DA) are used for identifying the bitterness in atemoya which originates from catechins, epicatechin trimers, and proanthocyanidins. Different thermal treatments (65 °C, 75 °C, and 85 °C) revealed that the glucose and fructose contents in atemoya significantly decreased, while total phenols, flavonoids, and tannins significantly increased. The concentration of 5-hydroxymethylfurfural (5-HMF) increased from 23.16 ng/g in untreated samples to 400.71 ng/g (AP-65), 1208.59 ng/g (AP-75), and 2838.51 ng/g (AP-85). However, these levels are below the 5-HMF bitterness threshold of 3780 ng/g. Combining mass spectrometry analysis with sensory evaluation, OPLS-DA revealed that atemoya treated at 65 °C, 75 °C, and 85 °C exhibited significant bitterness, with the main bitter components being proanthocyanidin dimers and trimers.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101817"},"PeriodicalIF":6.5,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524007053/pdfft?md5=c82745e58f3553fb706e34608c784520&pid=1-s2.0-S2590157524007053-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142230728","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

Evaluation of amylose content: Structural and functional properties, analytical techniques, and future prospects 直链淀粉含量评估：结构和功能特性、分析技术和未来展望

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-11 DOI: 10.1016/j.fochx.2024.101830

Yuling Wang , Xingqi Ou , Qais Ali Al-Maqtari , Hong-Ju He , Norzila Othman

{"title":"Evaluation of amylose content: Structural and functional properties, analytical techniques, and future prospects","authors":"Yuling Wang , Xingqi Ou , Qais Ali Al-Maqtari , Hong-Ju He , Norzila Othman","doi":"10.1016/j.fochx.2024.101830","DOIUrl":"10.1016/j.fochx.2024.101830","url":null,"abstract":"<div><p>Amylose content (AC) is critical in evaluating starch properties, significantly influencing the food industry and human nutrition. Although amylose is not completely linear, its unique structure makes it a key research focus across various scientific fields. Understanding amylose's structural and functional properties is essential for its applications in medical, nutritional, and industrial sectors. Accurate determination of AC, from simple qualitative assessments to precise quantitative measurements, is vital for effectively processing and using starch-rich products. The choice of AC determination method depends on the specific application and the required accuracy and detail. This review summarizes amylose's structural and functional characteristics and recent advancements in qualitative and quantitative AC determination techniques. It also provides insights into future trends and prospects for these technologies, emphasizing the need for more rapid, convenient, accurate, and customizable methods. In conclusion, advancements in amylose determination should enhance accuracy, speed, and ease of use to improve quality control and applications across various sectors while expanding our understanding of amylose and its functionalities.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101830"},"PeriodicalIF":6.5,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524007181/pdfft?md5=dbae49099ac66525f32ce956fc619fab&pid=1-s2.0-S2590157524007181-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142271818","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

Quality analysis and assessment of representative sea buckthorn fruits in northern China 中国北方代表性沙棘果的质量分析与评估

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-11 DOI: 10.1016/j.fochx.2024.101828

Zhiwei Zhang , Yixuan Chen , Zhixi Chen , Zhenhong Gao , Yuying Cheng , Kunsheng Qu

{"title":"Quality analysis and assessment of representative sea buckthorn fruits in northern China","authors":"Zhiwei Zhang , Yixuan Chen , Zhixi Chen , Zhenhong Gao , Yuying Cheng , Kunsheng Qu","doi":"10.1016/j.fochx.2024.101828","DOIUrl":"10.1016/j.fochx.2024.101828","url":null,"abstract":"<div><p>Sea buckthorn (SB) primarily grows in northern China and is rich in nutritional components, making it popular among consumers. This study aims to select suitable SB varieties for processing by analyzing physicochemical components, color, taste, and volatile compounds. The results showed that the physicochemical content of Chinese SB from Gansu were as follows: total soluble solids 13.50 ± 0.37°Brix, titratable acidity 6.46 ± 0.39 %, ascorbic acid 578 mg/100 g, polyphenols 517 mg/100 g, and flavonoids 194 mg/100 g, which were higher than those of the other four SB samples; the content of organic acids was relatively abundant. Taste analysis via electronic tongue indicated that Chinese SB had the highest ANS (sweetness) value and the lowest SCS (bitterness) value, exhibiting the richest flavor. Gas chromatography-mass spectrometry analysis showed that Gansu Chinese SB had a rich variety of volatile components, totaling 74. In summary, Gansu Chinese SB is a variety suitable for processing.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101828"},"PeriodicalIF":6.5,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524007168/pdfft?md5=c1dac894a6f687dc24a2302fdc05c9a4&pid=1-s2.0-S2590157524007168-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142243993","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

Changes of polyphenols and their antioxidant activities in non-pigmented, red and black rice during in vitro digestion 无色素大米、红米和黑米中的多酚及其抗氧化活性在体外消化过程中的变化

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-10 DOI: 10.1016/j.fochx.2024.101821

Jing Yu , Xin Zheng , Dawei Zhu , Qingyu Xu , Feifei Xu , Mingxue Chen , Lingqi Meng , Yafang Shao

{"title":"Changes of polyphenols and their antioxidant activities in non-pigmented, red and black rice during in vitro digestion","authors":"Jing Yu , Xin Zheng , Dawei Zhu , Qingyu Xu , Feifei Xu , Mingxue Chen , Lingqi Meng , Yafang Shao","doi":"10.1016/j.fochx.2024.101821","DOIUrl":"10.1016/j.fochx.2024.101821","url":null,"abstract":"<div><p>Polyphenols, a major bioactive constituent in rice grain, require processing and digestion before being absorbed by human body. Free and bound phenolics, flavonoids and their antioxidant activities in non-pigmented, red and black rice after cooking and INFOGEST digestions of oral, gastric and intestinal phases were investigated. It showed that cooking caused great losses of polyphenols and antioxidant activity. Free ferulic, isoferulic and <em>p</em>-coumaric acid in most rice were highest at intestinal phase (<em>p</em> < 0.05). Bound ferulic acid in three colored rice, bound <em>p</em>-coumaric acid in black rice and catechin in red rice were higher at oral and/or gastric phase. After cooking, total flavonoids of non-pigmented and pigmented rice were highest at intestinal and gastric phase, respectively. Cyanidin-<em>3</em>-<em>O</em>-glucoside, peonidin-<em>3</em>-<em>O</em>-glucoside and quercetin peaked at intestinal phase in black rice. It suggested that black rice has a greater potential to be used in meal balance and functional product development.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101821"},"PeriodicalIF":6.5,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524007090/pdfft?md5=0f7e89617b37e3dcf438bd65bac5da96&pid=1-s2.0-S2590157524007090-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142173373","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

South-Tyrolean pinot blanc identity: Exploration of chemical and sensory profile changes ascribed to vineyard locations and winemaking variables 南蒂罗尔白皮诺的特性：探索因葡萄园位置和酿酒变量而产生的化学和感官特征变化

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-10 DOI: 10.1016/j.fochx.2024.101824

Aakriti Darnal , Simone Poggesi , Vakarė Merkytė , Edoardo Longo , Emanuele Boselli

{"title":"South-Tyrolean pinot blanc identity: Exploration of chemical and sensory profile changes ascribed to vineyard locations and winemaking variables","authors":"Aakriti Darnal , Simone Poggesi , Vakarė Merkytė , Edoardo Longo , Emanuele Boselli","doi":"10.1016/j.fochx.2024.101824","DOIUrl":"10.1016/j.fochx.2024.101824","url":null,"abstract":"<div><p>The sensory and chemical properties of ‘Pinot Blanc’ wine from South Tyrol were studied in relation to vineyard location and winemaking technique. Musts and wines were collected from a local producer. Wines made with the same control vinification but from different vineyards (Aldino 800, Montagna 450, and Klaus 550 m.a.s.l) were analyzed. Then wines from grapes of the same vineyard but made with different vinifications (grape freezing and co-inoculation of yeast with malolactic bacteria, both compared against controls) were compared. The highest-altitude vineyard (cooler temperatures, increased UV radiation, and increased airflow) impacted positively the wine quality. The different vinifications produced differences at various storage times. Finally, sensory attributes predictors for the overall quality and related chemical variables were identified. As climate change pushes growers to increasingly high-altitude viticulture, if/when allowed by the environmental conditions, these results can contribute to understand which winemaking techniques are best in these more challenging conditions.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101824"},"PeriodicalIF":6.5,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524007120/pdfft?md5=66d8355a225b5ff191a71d000e826456&pid=1-s2.0-S2590157524007120-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142243994","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

Evaluation of the effect of dietary supplementation with Allium mongolicum regel bulb powder on the volatile compound and lipid profiles of the longissimus thoracis in Angus calves based on GC–IMS and lipidomic analysis 基于 GC-IMS 和脂质体分析评估日粮添加薤白鳞茎粉对安格斯小牛胸长肌挥发性化合物和脂质特征的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-10 DOI: 10.1016/j.fochx.2024.101820

Wangjing Liu , Huixia Gao , Jianjian He , Aihuan Yu , Chenxu Sun , Yaodi Xie , Haibo Yao , He Wang , Yueyan Duan , Jinsheng Hu , Zhaomin Lei , Defu Tang

{"title":"Evaluation of the effect of dietary supplementation with Allium mongolicum regel bulb powder on the volatile compound and lipid profiles of the longissimus thoracis in Angus calves based on GC–IMS and lipidomic analysis","authors":"Wangjing Liu , Huixia Gao , Jianjian He , Aihuan Yu , Chenxu Sun , Yaodi Xie , Haibo Yao , He Wang , Yueyan Duan , Jinsheng Hu , Zhaomin Lei , Defu Tang","doi":"10.1016/j.fochx.2024.101820","DOIUrl":"10.1016/j.fochx.2024.101820","url":null,"abstract":"<div><p>The effect of <em>A. mongolicum</em> Regel bulb powder (AMRP) supplementation on the flavour of beef from Angus calves has not been investigated thus far. We used GC–IMS and untargeted lipidomics techniques to examine the volatile compound and lipid metabolic profiles and reveal the effects of dietary AMRP supplementation on the flavour of beef. A total of 6 characteristic volatile compounds and 30 key lipid compounds were identified in the AMRP treatment group. AMRP promoted the release of triglycerides and phosphatidylinositols from beef and accelerated the production of volatile compounds such as ethyl acetate, 1-penten-3-one, and tetrahydrofurane, and the production of these three characteristic volatile compounds was significantly correlated with the UFAs in triglycerides according to correlation analysis. In summary, dietary AMRP supplementation had a positive effect on the flavour of beef, and these findings provide a theoretical basis for the development and utilisation of AMRP as a feed additive.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101820"},"PeriodicalIF":6.5,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524007089/pdfft?md5=373cc1396677ec2a20e183a8b5ab394f&pid=1-s2.0-S2590157524007089-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142271819","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

Metabolic profiling and antioxidant activity of fenugreek seeds cultivars ‘Giza 2’ and ‘Giza 30’ compared to other geographically-related seeds 与其他地理相关种子相比，"吉萨 2 号 "和 "吉萨 30 号 "葫芦巴种子的代谢谱分析和抗氧化活性

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-07 DOI: 10.1016/j.fochx.2024.101819

Reham Hassan Mekky , Essam Abdel-Sattar , Maha-Hamadien Abdulla , Antonio Segura-Carretero , Khayal Al-Khayal , Wagdy M. Eldehna , María del Mar Contreras

{"title":"Metabolic profiling and antioxidant activity of fenugreek seeds cultivars ‘Giza 2’ and ‘Giza 30’ compared to other geographically-related seeds","authors":"Reham Hassan Mekky , Essam Abdel-Sattar , Maha-Hamadien Abdulla , Antonio Segura-Carretero , Khayal Al-Khayal , Wagdy M. Eldehna , María del Mar Contreras","doi":"10.1016/j.fochx.2024.101819","DOIUrl":"10.1016/j.fochx.2024.101819","url":null,"abstract":"<div><p>This study addresses a comparative comprehensive metabolic profiling of two Egyptian cultivars of fenugreek (<em>Trigonella foenum-graecum</em> L.) seeds ‘Giza 2’ and ‘Giza 30’ via RP-HPLC-DAD-QTOF-MS and MS/MS. Briefly, 126 metabolites were detected in the samples under investigation, being classified into hydroxybenzoic acids (8), hydroxycinnamic acids (7), flavonoids (49 with a predominancy of flavones in particular apigenin derivatives), coumarins (1), furostanol saponins (17), alkaloids (2), amino acids (11), peptides (2), jasmonates (6), nucleosides (30), organic acids (16), terpenoids (1), and sugars (3). In addition, the total phenolic content and antioxidant activity were determined and compared with other geographically related seeds (chickpea Giza-1, sesame Giza-32, and linseed, Giza-10), showing slight differences among them but higher values than the other geographically related seeds that were segregated from them upon chemometric analysis. This is the first comprehensive metabolic profiling of these cultivars, presenting an initial account of some metabolites found in Fabaceae, such as apigenin di <em>C</em> pentoside, with a significant occurrence of biologically active furostanol saponins. It gives a prospect of fenugreeks richness of bioactive metabolites as an essential functional food that could add value to the food and nutraceutical industries' sustainability.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101819"},"PeriodicalIF":6.5,"publicationDate":"2024-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524007077/pdfft?md5=449c81a5fcd18387d9dd12bafce10293&pid=1-s2.0-S2590157524007077-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142243991","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

Green enrichment of argan oil (Argania spinosa L.) with thyme (Thymus vulgaris L.) and oregano (Origanum vulgare L.) leaves: Evaluating quality and stability improvements 用百里香（Thymeus vulgaris L.）和牛至（Origanum vulgare L.）叶绿色富集摩洛哥坚果油（Argania spinosa L.）：评估质量和稳定性的改善

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-07 DOI: 10.1016/j.fochx.2024.101818

Samira Oubannin , Abderrahim Asbbane , Khang Wen Goh , Jyoti Singh , Iqbal Zafar , Abdelhakim Bouyahya , Said Gharby

{"title":"Green enrichment of argan oil (Argania spinosa L.) with thyme (Thymus vulgaris L.) and oregano (Origanum vulgare L.) leaves: Evaluating quality and stability improvements","authors":"Samira Oubannin , Abderrahim Asbbane , Khang Wen Goh , Jyoti Singh , Iqbal Zafar , Abdelhakim Bouyahya , Said Gharby","doi":"10.1016/j.fochx.2024.101818","DOIUrl":"10.1016/j.fochx.2024.101818","url":null,"abstract":"<div><p>This study aimed to assess the impact of enriching argan oil (AO) (<em>Argania spinosa</em> L.) using the maceration technique with thyme (<em>Thymus vulgaris</em> L.) and oregano (<em>Origanum vulgare</em> L.) leaves (TL and OL) at two proportions (5 and 10%). The oxidative stability of the control and enriched oils was examined under accelerated conditions at a temperature of 60 °C for 120 days (4 months). Quality indices (Free fatty acids (FFA), peroxide value (PV), <em>p</em>-anisidine value (<em>p</em>-AV), ultraviolet absoptions (K232 and K270), Rancimat test, fatty acids composition, sensory attributes, simple phenolic contents (SPC) and antioxidant activity (DPPH•) were determined. As a simple, inexpensive and green method, enrichment by maceration yielded advantageous results. Compared to the control (68.05 ± 1.10 mg GAE/kg), the SPC significantly increased in enriched oils reaching notably 250.9 ± 9.1 mg GAE/kg when adding 10% of TL. Also, the enriched oil samples showed the lowest PV, <em>p</em>-AV and ultraviolet absorptions compared with the control. However, no noticeable changes were reported in fatty acids composition and iodine value. In terms of sensory attributes, enrichment by maceration masked the rancid odour caused by oxidation. These scientific discoveries inherently yield economic advantages by enabling the diversification of product offerings, simultaneously catering to a broader market seeking high-quality oils infused with herbs, including both AO and aromatic plants.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101818"},"PeriodicalIF":6.5,"publicationDate":"2024-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524007065/pdfft?md5=f06b968457e4e65196c18cbd581a3b13&pid=1-s2.0-S2590157524007065-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142163091","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

Pipette-tip kapok fiber-based solid-phase extraction/in-situ derivatization for the rapid and green analysis of furfural compounds 基于移液管吸头木棉花纤维的固相萃取/原位衍生技术，用于糠醛化合物的快速绿色分析

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-06 DOI: 10.1016/j.fochx.2024.101795

Xiangyu Li , Qian Qin , Yanbo Luo , Yongqiang Pang , Jinchao Wei , Xingyi Jiang , Di Chen

{"title":"Pipette-tip kapok fiber-based solid-phase extraction/in-situ derivatization for the rapid and green analysis of furfural compounds","authors":"Xiangyu Li , Qian Qin , Yanbo Luo , Yongqiang Pang , Jinchao Wei , Xingyi Jiang , Di Chen","doi":"10.1016/j.fochx.2024.101795","DOIUrl":"10.1016/j.fochx.2024.101795","url":null,"abstract":"<div><p>Furfural compounds, including 5-hydroxymethylfurfural, furfural, and 5-methylfurfural, are common in foods and pose health risks. This study presents a pipette-tip solid-phase extraction with in-situ derivatization (PT-KF-SPE/ISD) method for rapid analysis of furfural compounds in various food matrices. Utilizing natural kapok fiber as an efficient adsorbent, this method integrates extraction and derivatization into a single step via a simple pull-push operation. Derivatization with 2,4-dinitrophenylhydrazine increases the hydrophobicity and ultraviolet absorption of furfural compounds, enabling sensitive liquid chromatography-ultraviolet detection. The method shows good linearity, sensitivity, and reproducibility, with limits of detection in ranges of 3.9–6.0 ng/mL. Real sample analysis confirms its applicability in detecting furfural compounds in beverages and herbal products, offering a reliable and eco-friendly solution for food safety and quality control. Five greenness assessment metrics demonstrate the method's excellent environmental friendliness. This approach highlights the advantages of combining natural adsorbents with in-situ derivatization for efficient food analysis.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101795"},"PeriodicalIF":6.5,"publicationDate":"2024-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524006837/pdfft?md5=847063c009ff8f1a77c2552ca23f1c62&pid=1-s2.0-S2590157524006837-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142167425","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

Effects of modification methods on the structural characteristics and functional properties of dietary fiber from cucumber 改性方法对黄瓜膳食纤维的结构特征和功能特性的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-05 DOI: 10.1016/j.fochx.2024.101808

Zhiwei Zhang , Xinyi Yang , Zhenhong Gao , Meiyue Zhang , Shuaixue Mu , Yuying Cheng , Kunsheng Qu

{"title":"Effects of modification methods on the structural characteristics and functional properties of dietary fiber from cucumber","authors":"Zhiwei Zhang , Xinyi Yang , Zhenhong Gao , Meiyue Zhang , Shuaixue Mu , Yuying Cheng , Kunsheng Qu","doi":"10.1016/j.fochx.2024.101808","DOIUrl":"10.1016/j.fochx.2024.101808","url":null,"abstract":"<div><p>Cucumbers produce by-products such as cucumber pomace during processing and most of them are discarded without being utilized. To effectively utilize the waste, cucumber pomace is used to extract both insoluble and soluble dietary fibers (DFs) using compound enzyme method (ME), High pressure processing assisted ME (HPP-ME), and dynamic high-pressure microfluidization-assisted ME (DHPM-ME). The results showed that DHPM-ME improved the extraction rate of soluble DFs most effectively, increasing it from 1.74 % to 4.08 %. The modified DFs exhibited enhanced hydration properties and functional properties after HPP-ME- and DHPM-ME-mediated auxiliary treatment. Additionally, the modified DFs exhibited improved thermal stability, increased absorption peaks in the infrared spectra, decreased crystallinity, improved glucose and cholesterol adsorption ability, and delayed glucose adsorption. The cucumber pomace-derived modified DFs can be used as a functional food additive in bakery, meat, dairy products, and beverages, and their effective use can further enhance the economic benefits.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101808"},"PeriodicalIF":6.5,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524006965/pdfft?md5=40dcc9d78a09b2a42ec8d05d6e05c59d&pid=1-s2.0-S2590157524006965-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142163090","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}

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