Food Chemistry最新文献_第10页

Preparation of cellulose-based nanoparticles via electrostatic self-assembly for the pH-responsive delivery of astaxanthin 通过静电自组装制备纤维素基纳米颗粒，实现虾青素的 pH 值响应式输送

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2024-09-18 DOI: 10.1016/j.foodchem.2024.141324

{"title":"Preparation of cellulose-based nanoparticles via electrostatic self-assembly for the pH-responsive delivery of astaxanthin","authors":"","doi":"10.1016/j.foodchem.2024.141324","DOIUrl":"10.1016/j.foodchem.2024.141324","url":null,"abstract":"<div><div>Oral administration of astaxanthin (AST), a potent antioxidant, is limited owing to its low solubility, physicochemical stability, and bioavailability. This study developed pH-responsive nanocarriers by the electrostatic self-assembly of 2,2,6,6-tetramethylpiperidine-1-oxyradical (TEMPO)-oxidized cellulose nanofibers (TCNFs) and chitosan (CS) to enhance the intestinal delivery of AST. The TCNF/CS@AST nanoparticles were optimized through single-factor experiments and Box–Behnken design, subsequently overcoming the hydrophobicity of AST and demonstrating improved stability against environmental stressors and controlled release in the intestinal environment. Transmission electron microscopy confirmed the near-spherical shape of these nanoparticles, with an average hydrodynamic diameter of 64 nm. TCNF/CS@AST enhanced the antioxidant effectiveness of AST after digestion and in lipopolysaccharide-stimulated RAW 264.7 cells while demonstrating good cellular compatibility. These nanoparticles present a promising strategy for the oral delivery of hydrophobic bioactive compounds orally, with potential applications in precision nutrition.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142312940","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Fabrication and characterization of oleic acid/sesame protein isolate/ poly (vinyl) alcohol core-shell nanofibers: Mitigating lipid oxidation by emulsion electrospinning. 油酸/分离芝麻蛋白/聚（乙烯基）醇核壳纳米纤维的制备与表征：通过乳液电纺丝减轻脂质氧化。

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2024-09-18 DOI: 10.1016/j.foodchem.2024.141349

Meiyu Chen, Qinbo Jiang, Jiawen Li, Junjie Weng, Tianyi Yan, Yaqin Hu, Xiangyu Wang, Hui Zhang

{"title":"Fabrication and characterization of oleic acid/sesame protein isolate/ poly (vinyl) alcohol core-shell nanofibers: Mitigating lipid oxidation by emulsion electrospinning.","authors":"Meiyu Chen, Qinbo Jiang, Jiawen Li, Junjie Weng, Tianyi Yan, Yaqin Hu, Xiangyu Wang, Hui Zhang","doi":"10.1016/j.foodchem.2024.141349","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.141349","url":null,"abstract":"<p><p>Formulated oil-in-water (O/W) emulsions of oleic acid (OA) using sesame protein isolate (SPI) were processed via emulsion electrospinning with poly (vinyl) alcohol (PVA) to fabricate core-shell nanofibers for lipid oxidation prevention. The emulsion droplet size and viscosity increased as the oil volume fraction rose from 5 % to 30 %. The morphology tests and Fourier transform infrared spectroscopy (FTIR) confirmed the uniformity of nanofibers and OA encapsulation with hydrogen bonding. The thermal stability, mechanical properties, and water contact angle (WCA) of the nanofiber films improved with increased OA content. Encapsulation efficiency was 94.76 % and storage stability was maintained for 7 days in 5 % oil fraction nanofibers. The nanofibers showed lower oxidation and superior oxidative resistance to free OA, with the lowest peroxide value (POV, 2.14 mmol/L) and thiobarbituric acid-reactive substances (TBARS, 36.75 μmol/L). In conclusion, the OA/SPI/PVA (PE) core-shell nanofibers via emulsion electrospinning are efficient for fatty acid encapsulation in functional foods.</p>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142277859","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Valorization of grape pomace extracts against cranberry, elderberry, rose hip berry, goji berry and raisin extracts: Phytochemical profile and in vitro biological activity. 葡萄渣提取物与蔓越莓、接骨木果、玫瑰果、枸杞和葡萄干提取物的比对：植物化学成分概况和体外生物活性。

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2024-09-18 DOI: 10.1016/j.foodchem.2024.141323

Lorenza Marinaccio, Giulia Gentile, Eulogio J Llorent-Martínez, Gokhan Zengin, Domiziana Masci, Federica Flamminii, Azzurra Stefanucci, Adriano Mollica

{"title":"Valorization of grape pomace extracts against cranberry, elderberry, rose hip berry, goji berry and raisin extracts: Phytochemical profile and in vitro biological activity.","authors":"Lorenza Marinaccio, Giulia Gentile, Eulogio J Llorent-Martínez, Gokhan Zengin, Domiziana Masci, Federica Flamminii, Azzurra Stefanucci, Adriano Mollica","doi":"10.1016/j.foodchem.2024.141323","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.141323","url":null,"abstract":"<p><p>The circular economy is gaining attention around the world as a sustainable approach to tackling environmental problems, promoting more responsible management of resources. The aim of this work is the valorization of grape pomace as a waste product of agrifood chain. We prepared decoction (DC), ultrasound-assisted and microwave-assisted extracts (UAE and MAE respectively) of grape pomace, determining their phytochemical profile (using HPLC-ESI-Q-TOF-MS), antioxidant activity and enzyme inhibitory effects. Then, the results were compared with those of raisins and several edible berries already present in the market. Grape pomace extracts presented the highest total phenolic content (62-68 mg gallic acid equivalents/g; mg GAE/g), whereas the concentrations in the other berries were 4-43 mg GAE/g. These results were in agreement with the higher antioxidant activity and tyrosinase inhibition observed in grape pomace compared with the other berries, except for the metal chelating activity. The main compounds in grape pomace extracts were flavonoids (particularly quercetin glycosides), followed by organic acids (citric, isocitric and gallic acids). These results open new perspectives in the development of food supplements and nutraceuticals based on grape pomace extracts.</p>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142277870","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Hydrogen-rich solvent method enhances the extraction of phenolics, pigments, reducing sugars, organic acids, and vitamin C from cowslip (Primula veris L.) flower 富氢溶剂法提高了牛膝草（Primula veris L.）花中酚类、色素、还原糖、有机酸和维生素 C 的提取率

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2024-09-17 DOI: 10.1016/j.foodchem.2024.141271

{"title":"Hydrogen-rich solvent method enhances the extraction of phenolics, pigments, reducing sugars, organic acids, and vitamin C from cowslip (Primula veris L.) flower","authors":"","doi":"10.1016/j.foodchem.2024.141271","DOIUrl":"10.1016/j.foodchem.2024.141271","url":null,"abstract":"<div><p>Cowslip (<em>Primula veris</em> L.) is an anioxidant-rich plant used for many food and medicinal purposes. In this study, the effect of incorporating hydrogen (H<sub>2</sub>) into water (HRW), ethanol (HRE), and methanol (HRM) on the extraction of flavonoids (TFC), phenolics (TPC), and antioxidants (metal chelation, FRAP, DPPH, and ABTS) as well as color (L*, a*, b*, C*, H°), chlorophyll (a, b), lycopene, and β-carotene of wild cowslip flowers was evaluated. The results were submitted to Principal Component Analysis and correlation. Phenolic compounds, organic acids, vitamin C, and sugar content of the extract were analyzed using high-performance reverse phase liquid chromatography (HPLC-DAD/RID). The highest TPC, TFC, and antioxidant activity (metal chelation, FRAP, DPPH, and ABTS) were shown for HRM samples, followed by HRE samples, while the lowest were found for pure solvents. Incorporating H<sub>2</sub> into all solvents significantly increased TPC, TFC, metal chelation, DPPH, and ABTS scavenging activity, as well as b*, C*, H°, chlorophyll, lycopene, and β-carotene values. The levels of some phenolics (catechin, epicatechin, rutin, and quercetin), organic acids (tartaric acid and succinic acid), reducing sugars (maltose, glucose, and fructose), and ascorbic acid increased by 10–90 % when an H<sub>2</sub>-rich solvent was used instead of the pure solvent. This is the first report showing the enhanced extraction of organic acids, pigments, and ascorbic acid by hydrogen-rich solvent. The main benefits of the HRS method are its sustainability and high efficiency in extracting bioactive compounds from medicinal plants.</p></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142274785","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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On-vine drying (passérillage) improves the quality of “Hutai No. 8” table grape wine: Focusing on phenolics, aromas, color and sensory attributes 藤上干燥（passérillage）提高了 "胡台 8 号 "鲜食葡萄葡萄酒的品质：关注酚类物质、香气、颜色和感官属性

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2024-09-17 DOI: 10.1016/j.foodchem.2024.141325

{"title":"On-vine drying (passérillage) improves the quality of “Hutai No. 8” table grape wine: Focusing on phenolics, aromas, color and sensory attributes","authors":"","doi":"10.1016/j.foodchem.2024.141325","DOIUrl":"10.1016/j.foodchem.2024.141325","url":null,"abstract":"<div><p>On-vine drying (passérillage) was employed for Hutai No.8 table grapes with different water loss rates and that are used for winemaking to alter the qualities of wine. Results showed that on-vine drying increased sugar content, thereby elevating alcohol and glycerol contents in the resulting wine. A moderate drying treatment (D2, 18 % water loss) produced wine with optimal red color characteristics. The D2 wine contained abundant individual phenolics such as caffeic acid, salicylic acid, resveratrol, p-coumaric acid, and proanthocyanidin B1, which exhibited strong positive correlations with color parameters (<em>a<sup>⁎</sup></em>, <em>C*</em><em><sub>ab</sub></em> and △<em>E*</em><em><sub>ab</sub></em>). Similar trends were observed in aroma compounds, with ethyl acetate, ethyl caproate, diethyl succinate, geraniol, linalool, 4-terpinenol, α-terpineol, and β-ionone contents showing significant increment in D2, aligning with enhanced sensory evaluations of wines. Thus, improvement of wine quality can be achieved through moderate on-vine drying (18 % water loss)，serving as a valuable reference for table grape winemaking.</p></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142274809","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterization and comparison of metabolites in colostrum from yaks, buffaloes, and cows based on UPLC-QTRAP-MS metabolomics. 基于 UPLC-QTRAP-MS 代谢组学对牦牛、水牛和奶牛初乳中代谢物的表征和比较。

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2024-09-17 DOI: 10.1016/j.foodchem.2024.141345

Xueyan Zhang, Changhui Li, Jiaxiang Huang, Qingkun Zeng, Ling Li, Pan Yang, Pengjie Wang, Min Chu, Jie Luo, Hao Zhang

引用次数: 0

Dual-functional probe-based multi-signal immunosensor platform for tropane alkaloids: Verification and evaluation 基于探针的双功能多信号对位生物碱免疫传感器平台：验证与评估

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2024-09-17 DOI: 10.1016/j.foodchem.2024.141298

引用次数: 0

Heat-induced interactions between microfluidized hemp protein particles and caseins or whey proteins. 微流控大麻蛋白颗粒与酪蛋白或乳清蛋白之间的热诱导相互作用。

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2024-09-17 DOI: 10.1016/j.foodchem.2024.141290

Sihan Ma, Aiqian Ye, Harjinder Singh, Alejandra Acevedo-Fani

{"title":"Heat-induced interactions between microfluidized hemp protein particles and caseins or whey proteins.","authors":"Sihan Ma, Aiqian Ye, Harjinder Singh, Alejandra Acevedo-Fani","doi":"10.1016/j.foodchem.2024.141290","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.141290","url":null,"abstract":"<p><p>The rising demand for sustainable proteins leads to increased interest in plant proteins like hemp protein (HP). However, commercial HP's poor functionality, including heat aggregation, limit its use. This study explored the heat-induced interactions of hemp protein particles (HPPs) with milk proteins, specifically whey proteins and caseins. Using various analysis techniques-static light scattering, TEM, SDS electrophoresis, surface hydrophobicity, and free sulfhydryl content-results showed that co-heating HPPs with whey protein isolate (WPI) or sodium caseinate (NaCN) at 95 °C for 20 min reduced HPPs aggregation. HPPs/WPI particles had a d<sub>4,3</sub> of ∼3.8 μm, while HPPs/NaCN were ∼1.9 μm, compared to ∼27.5 μm for HPPs alone. SDS-PAGE indicated that whey proteins irreversibly bound to HPPs, through disulfide bonds, whereas casein bound reversibly, possibly involving the chaperone-like property of casein. This study proposes possible mechanisms by which HPPs interact with milk proteins and impact protein aggregation. This may provide opportunities for developing hybrid protein microparticles.</p>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142277861","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Principles of ultrasonic agglomeration and its effect on physicochemical and macro- and microstructural properties of foods 超声波团聚的原理及其对食品理化特性和宏观及微观结构特性的影响

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2024-09-17 DOI: 10.1016/j.foodchem.2024.141309

引用次数: 0

Active bio-nanocomposites from litchi seed starch, tamarind kernel xyloglucan, and lignin nanoparticles to improve the shelf-life of banana (Musa acuminata) 利用荔枝籽淀粉、罗望子核木聚糖和木质素纳米颗粒制成的活性生物纳米复合材料改善香蕉（Musa acuminata）的货架期

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2024-09-17 DOI: 10.1016/j.foodchem.2024.141327

{"title":"Active bio-nanocomposites from litchi seed starch, tamarind kernel xyloglucan, and lignin nanoparticles to improve the shelf-life of banana (Musa acuminata)","authors":"","doi":"10.1016/j.foodchem.2024.141327","DOIUrl":"10.1016/j.foodchem.2024.141327","url":null,"abstract":"<div><p>Valorization of agricultural byproducts to biodegradable packaging films aids in reducing plastic dependency and addressing plastic perils. Herein, starch (LSS) from litchi seeds and xyloglucan (XG) from tamarind kernels were recovered, and composite films were developed. The XG addition strengthened the weak polymer networks of LSS and improved rheological, molecular, morphological, mechanical, and water vapor barrier properties. The incorporation of lignin nanoparticles (LNPs) into the LSS-XG network further increased the tensile strength (14.83 MPa), elastic modulus (0.41 GPa), and reduced surface wettability (80.07°), and water vapor permeability (5.63 ± 0.38 × 10<sup>−7</sup> g m<sup>−1</sup>s<sup>−1</sup>Pa<sup>−1</sup>). The phenolic hydroxyls of LNPs imparted strong UV-shielding and free radical scavenging abilities to films. These attributes aided in preserving the quality of coated banana fruits with minimal weight loss and color change. Overall, this research highlights the potential transformation of underutilized abundant byproducts into sustainable active bio-nanocomposites for food packaging and shelf-life extension of fruits.</p></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142274762","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0