Food Chemistry最新文献_第5页

Dynamic changes in flavor characteristics of black tea during solid-state fermentation with Eurotium cristatum 红茶在冠突散囊菌固态发酵过程中风味特征的动态变化

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2024-11-13 DOI: 10.1016/j.foodchem.2024.142028

Linyao Song, Fengwei Ma, Haijiang Chen, Qiang Fei, Guangcan Tao, Siyao Wu, Dajuan Shi, Junyi Deng, Degang Zhao, Xuan Dong, Yichen Zhao, Su Xu

引用次数: 0

Stability and degradation mechanism of (−)-epicatechin in thermal processing 热加工中(-)-表儿茶素的稳定性和降解机制

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2024-11-13 DOI: 10.1016/j.foodchem.2024.142038

Wenqi Huang, Shiye Lin, Hui Cao

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Prebiotic properties of extruded maize starch-caffeic acid complexes: A study from the small intestine to colon in vitro 挤压玉米淀粉-咖啡酸复合物的益生特性：从小肠到结肠的体外研究

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2024-11-13 DOI: 10.1016/j.foodchem.2024.141980

Yuxue Zheng, Xingqian Ye, Yanyu Hu, Shaoyun Wang, Jinhu Tian

{"title":"Prebiotic properties of extruded maize starch-caffeic acid complexes: A study from the small intestine to colon in vitro","authors":"Yuxue Zheng, Xingqian Ye, Yanyu Hu, Shaoyun Wang, Jinhu Tian","doi":"10.1016/j.foodchem.2024.141980","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.141980","url":null,"abstract":"Recent studies show that starch-polyphenols complexes exert positive effects on gut health, but the probiotic effects of maize starch-caffeic complexes remain underexplored. Therefore, this study aimed to investigate the probiotic effect of maize starch–caffeic complexes from the small intestine to the colon. First, maize starch was extruded with caffeic acid and subjected to in vitro digestion, and the undigested parts were fermented in vitro, and the structural characteristics, short chain fatty acids (SCFAs) and microbiota communities were investigated. Results showed that caffeic acid reduced the long/short-range order of maize starch after extrusion, significantly increasing resistant starch to 30.35 ± 2.36 %. In vitro fermentation indicated that microbiota utilized the amorphous area of the residues first, promoting SCFAs production and the growth of Bifidobacterium and Lactococcus genus. Overall, the probiotic properties of extruded maize starch–caffeic acid complexes suggest they could serve as a functional food for health benefits.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.8,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142601830","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

Role of red beetroot in bread for reducing mycotoxin risks: Bioavailability of beetroot polyphenols and betalains with ochratoxin a, aflatoxin B1 and zearalenone in Caco-2 cells 红甜菜根在面包中降低霉菌毒素风险的作用：甜菜根多酚和甜菜苷与赭曲霉毒素 a、黄曲霉毒素 B1 和玉米赤霉烯酮在 Caco-2 细胞中的生物利用率

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2024-11-13 DOI: 10.1016/j.foodchem.2024.142036

Llorens Paula, Juan-García Ana, Pakkanen Hannu, Moltó Juan Carlos, Vehniäinen Eeva-Riikka, Juan Cristina

{"title":"Role of red beetroot in bread for reducing mycotoxin risks: Bioavailability of beetroot polyphenols and betalains with ochratoxin a, aflatoxin B1 and zearalenone in Caco-2 cells","authors":"Llorens Paula, Juan-García Ana, Pakkanen Hannu, Moltó Juan Carlos, Vehniäinen Eeva-Riikka, Juan Cristina","doi":"10.1016/j.foodchem.2024.142036","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142036","url":null,"abstract":"The interaction between dietary bioactive compounds and mycotoxins in food safety is crucial due to the potential health risks raised by mycotoxins and the protective functions of bioactive substances. This study is focused on red beetroot (Beta vulgaris), a rich source of polyphenols and betalains, incorporated into a daily consumption food such as bread, to examine its effects on the bioavailability of mycotoxins using an in vitro Caco-2 cell model. This study investigates how these compounds affect the bioavailability of mycotoxins, specifically ochratoxin A (OTA), aflatoxin B1 (AFB1), and zearalenone (ZEA), which are known to compromise intestinal barrier function and nutrient absorption. Additionally, bioaccesibility and bioavailability of total betalains (betacyanins and betaxanthins) (TBC) and polyphenols (TPC) content was evaluated. The beetroot-enriched breads were subjected to an in vitro digestion process, followed by a transepithelial transport assay to assess the bioavailability in differentiated Caco-2 cells. Results indicate an increase in the bioaccesibility of TBC and TPC (up to 99 % and 27 %, respectively) during digestion, suggesting enhanced absorption and protective effects against mycotoxin-induced damage. The presence of beetroot bread polyphenols and betalains increased the bioavailability of mycotoxins, with complex interactions observed, particularly in triple mycotoxin's combination. The results highlight the complex interactions between dietary components and mycotoxins' bioavailability, underlining the importance of further research into their mechanisms of action and potential applications in food safety and nutrition.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.8,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142601839","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

Three liquid phase membrane extraction method based on the electro-migration assisted by high-performance liquid chromatography for the analysis of carcinogenic heterocyclic aromatic amines in steak samples 基于电迁移的三液相膜萃取法辅助高效液相色谱分析牛排样品中的致癌杂环芳香胺

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2024-11-13 DOI: 10.1016/j.foodchem.2024.142037

Fatemeh Barzegar, Samaneh Nabizadeh, Marzieh Kamankesh, Abdorreza Mohammadi, Nabi Shariatifar

{"title":"Three liquid phase membrane extraction method based on the electro-migration assisted by high-performance liquid chromatography for the analysis of carcinogenic heterocyclic aromatic amines in steak samples","authors":"Fatemeh Barzegar, Samaneh Nabizadeh, Marzieh Kamankesh, Abdorreza Mohammadi, Nabi Shariatifar","doi":"10.1016/j.foodchem.2024.142037","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142037","url":null,"abstract":"A combination of microwave digestion and three-phase hollow fiber electromembrane extraction (HF-EME) with high-performance liquid chromatography (HPLC) was designed to determine carcinogenic heterocyclic aromatic amines (HAAs) in steak samples. The recorded fingers of merit (LOD: 1.4–1.6 ng/g, LOQ: 4.5–5.2 ng/g, RSD: 6.1–7.2 %, recovery: 91–95 % and EF: 107–112) underlines the adequacy of the proposed technique. The total of 2-amino-3-methylimidazo[4,5-f] quinoline (IQ), 2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline (MeIQx), 2-amino-3,4 dimethylimidazo[4,5-f] quinoline (MeIQ) and 2-amino-1-methyl-6-phenylimidazo[4′5-b] pyridine (PhIP) in steak samples were 93.46 ± 4.93–174.52 ± 10.91 ng/g, 31.65 ± 1.87–877.97 ± 56.19 ng/g, 10.08 ± 1.01–535.73 ± 18.93 ng/g, and 62.56 ± 1.89–341.23 ± 41.45 ng/g, respectively. Lamb steak contain highest amount of MeIQx (877.97 ± 56.19 ng/g) and beef steak showed lowest concentration of MeIQ (10.08 ± 1.07 ng/g). In conclusion, several interesting features such as great recovery, suitable enrichment factor, very low sample amount and organic solvent requirement and short extraction time make this novel method appropriate for the analysis of the negligible levels of HAAs in complex food matrices.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.8,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142601840","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

Comprehensive study of matcha foam formation: Physicochemical composition analysis and mechanisms impacting foaming properties 抹茶泡沫形成的综合研究：理化成分分析和影响发泡特性的机制

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2024-11-13 DOI: 10.1016/j.foodchem.2024.142009

Wei Chen, Jiayi Chen, Zixin Ni, Wangjing Wu, Junjie Dong, Zi Wang, Yuefei Wang, Jihong Zhou

{"title":"Comprehensive study of matcha foam formation: Physicochemical composition analysis and mechanisms impacting foaming properties","authors":"Wei Chen, Jiayi Chen, Zixin Ni, Wangjing Wu, Junjie Dong, Zi Wang, Yuefei Wang, Jihong Zhou","doi":"10.1016/j.foodchem.2024.142009","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142009","url":null,"abstract":"Tea foam is crucial for new food and drink innovations. This study examined nine types and grades of matcha, identifying Longjing 43 as a high-quality raw material for matcha with good foaming properties. Foam scanning, particle electrophoresis and biochemical analysis revealed that pH (≈6.0), catechins (such as EGCG), amino acids (such as valine), pectin, soluble proteins and lipids enhanced foam formation. These components affected matcha's foaming through inter-component complexation, hydrophobic interaction of groups and intermolecular hydrogen bonds. EGCG had the greatest impact on foaming ability (1.89-fold), while amino acids primarily stabilized the foam. At the molecular level, phenolic hydroxyl groups close to each other promoted foaming, whereas alcoholic hydroxyl groups had the opposite effect. Phenol (5.17-fold) and n-propanol (8.03-fold) were the most effective foam promoters among phenols and alcohols. This study enhances our understanding of tea foam's biochemical mechanisms, driving innovation in food and beverage products.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.8,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142601834","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

Comparing the lipid self-assembly behaviour and fatty acid composition of plant-based drinks to bovine milk during digestion 比较植物饮料和牛乳在消化过程中的脂质自组装行为和脂肪酸组成

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2024-11-13 DOI: 10.1016/j.foodchem.2024.142031

Peter Meiland, Anas Aljabbari, Shinji Kihara, Kārlis Bērziņš, Ulf Andersen, Jacob J.K. Kirkensgaard, Ben J. Boyd

{"title":"Comparing the lipid self-assembly behaviour and fatty acid composition of plant-based drinks to bovine milk during digestion","authors":"Peter Meiland, Anas Aljabbari, Shinji Kihara, Kārlis Bērziņš, Ulf Andersen, Jacob J.K. Kirkensgaard, Ben J. Boyd","doi":"10.1016/j.foodchem.2024.142031","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142031","url":null,"abstract":"In this study, a static in-vitro digestion model was coupled with synchrotron small-angle X-ray scattering (SAXS) to compare the lipid self-assembly behaviour of plant-based drinks and bovine milk during digestion. The diffraction profiles were combined with principal component analysis (PCA) of the fatty acid (FA) composition during digestion. Half of the plant-based drinks were found to form an inverse micellar cubic phase which is substantially different from the inverse hexagonal and bicontinuous cubic phases determined in bovine milk during digestion. The PCA inferred that the plant-based drinks all had similar FA compositions with slight changes in oleic and linoleic acid ratios. The polyunsaturated long-chain fatty acids of the plant-based drinks forming inverse micellar structures are in agreement with the critical packing parameter theory. These findings increase the understanding of the behaviour of plant-based drinks and aid further development of new and existing plant-based dairy substitution products.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.8,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142601842","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

A novel gelatin/chitosan-based “sandwich” antibacterial nanofiber film loaded with perillaldehyde for the preservation of chilled chicken 一种新型明胶/壳聚糖基 "三明治 "抗菌纳米纤维薄膜，其中含有用于冷藏鸡肉保鲜的过氯醛

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2024-11-13 DOI: 10.1016/j.foodchem.2024.142025

Xinxia Wang, Zaitian Wang, Zhilan Sun, Daoying Wang, Fang Liu

{"title":"A novel gelatin/chitosan-based “sandwich” antibacterial nanofiber film loaded with perillaldehyde for the preservation of chilled chicken","authors":"Xinxia Wang, Zaitian Wang, Zhilan Sun, Daoying Wang, Fang Liu","doi":"10.1016/j.foodchem.2024.142025","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142025","url":null,"abstract":"Quality deterioration caused by microorganisms is a crucial problem in food industry. Herein, to enhance the antibacterial effect and extend the storage life of chilled chicken, a gelatin/chitosan (GC)-based “sandwich” nanofiber film was prepared by sandwiching GP2 (gelatin nanofibers loaded with 2 % (v/v) perillaldehyde) between two layers of GC nanofibers. The diameter of GP nanofibers was positively correlated with perillaldehyde concentration. However, the thermal stability of GP nanofibers was negatively correlated. The thermal degradation temperature (Tm) of GP2 was the lowest. Fortunately, GC nanofibers improved Tm of GP2 from 98.91 °C to 111.60 °C. Besides, FTIR absorption bands at 1636 and 1442 cm−1 indicated that perillaldehyde was successfully embedded. Moreover, poor water resistance of gelatin nanofibers was also improved. Specifically, benefiting from the synergy between perillaldehyde and chitosan, the shelf-life of chilled chicken was efficiently prolonged (over 10 days). Thus, this “sandwich” nanofiber film shows promise for food packaging.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.8,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142601829","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

Glucosinolate profile and specifier protein activity determine the glucosinolate hydrolysis product formation in kohlrabi (Brassica oleracea var. gongylodes) in a tissue-specific way 葡萄糖苷酸谱和鉴定蛋白活性以组织特异性的方式决定苤蓝（Brassica oleracea var. gongylodes）中葡萄糖苷酸水解产物的形成

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2024-11-13 DOI: 10.1016/j.foodchem.2024.142032

Kudzai Gracious Mbudu, Katja Witzel, Frederik Börnke, Franziska Sabine Hanschen

{"title":"Glucosinolate profile and specifier protein activity determine the glucosinolate hydrolysis product formation in kohlrabi (Brassica oleracea var. gongylodes) in a tissue-specific way","authors":"Kudzai Gracious Mbudu, Katja Witzel, Frederik Börnke, Franziska Sabine Hanschen","doi":"10.1016/j.foodchem.2024.142032","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142032","url":null,"abstract":"Glucosinolates, commonly found in Brassica vegetables, are hydrolyzed by myrosinase to form bioactive isothiocyanates unless specifier proteins redirect the degradation to less bioactive nitriles and epithionitriles. Here, the tissue-specific impact of specifier proteins on the outcome of glucosinolate hydrolysis in nine kohlrabi tissues was investigated. Glucosinolates and their hydrolysis product profiles, epithiospecifier protein and myrosinase activity and protein abundance patterns of key glucosinolate biosynthesis, transport and hydrolysis proteins were determined and correlated to the metabolites in the kohlrabi tissues. Leaf tissues were rich in glucoraphanin, while bulb tissues contained more glucoerucin. Moreover, a higher proportion of isothiocyanates was formed in leaf stalk, bulb peel, stem and root, tissues with relatively higher epithiospecifier modifier 1 abundance and a higher ratio of myrosinase activity to ESP activity. This study shows that tissue-specific glucosinolate hydrolysis is mediated by glucosinolate biosynthesis and profiles, myrosinase activity and specifier protein as well as modifier protein abundance.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.8,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142601837","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

Rational mutual interactions in starch-lipid-chlorogenic acid ternary systems enable formation of ordered starch structure for anti-digestibility during hot-extrusion 3D printing: Based on the nonlinear rheology and molecular simulation 淀粉-脂质-绿原酸三元体系中合理的相互作用可在热挤压 3D 打印过程中形成有序的抗消化淀粉结构：基于非线性流变学和分子模拟的研究

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2024-11-13 DOI: 10.1016/j.foodchem.2024.141997

Zhipeng Qiu, Ling Chen, Zipeng Liu, Bo Zheng

{"title":"Rational mutual interactions in starch-lipid-chlorogenic acid ternary systems enable formation of ordered starch structure for anti-digestibility during hot-extrusion 3D printing: Based on the nonlinear rheology and molecular simulation","authors":"Zhipeng Qiu, Ling Chen, Zipeng Liu, Bo Zheng","doi":"10.1016/j.foodchem.2024.141997","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.141997","url":null,"abstract":"In this study, nonlinear rheology and molecular simulation were introduced to unravel the molecular interactions among wheat starch (WS), linoleic acid (LA) and chlorogenic acid (CGA) during hot-extrusion 3D printing (HE-3DP), and their key structural details and digestibility were relevantly discussed. The combined results showed the interactions led to weakened shear thinning behavior and increased contribution of strain hardening. Moreover, LA induced the WS cavity through hydrophobic interactions to form single helix, while CGA facilitated the connection of WS-LA helix through hydrogen bonding, resulting in the formation of unstable aggregated structures. Notably, the disappearance of type II complex peaks and increased ξ showed less dense ordered structures in WS-LA-CGA complex. During digestion process, the stable starch-LA helix could reduce the binding energy with amylase, while the dissociated CGA not only further lowered the binding energy, but also served as an enzyme inhibitor via hydrogen bonds interaction, thereby enhancing the anti-digestibility.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.8,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142601838","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