Food Chemistry最新文献_第6页

Promoted formation of pyrazines by targeted precursor addition to improve aroma of thermally processed methionine-glucose Amadori compound 通过定向添加前体促进吡嗪的形成，改善热加工蛋氨酸-葡萄糖 Amadori 化合物的香气

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2024-11-13 DOI: 10.1016/j.foodchem.2024.142033

Shibin Deng, Heping Cui, Shahzad Hussain, Khizar Hayat, Wei Liu, Xiaoming Zhang, Chi-Tang Ho

{"title":"Promoted formation of pyrazines by targeted precursor addition to improve aroma of thermally processed methionine-glucose Amadori compound","authors":"Shibin Deng, Heping Cui, Shahzad Hussain, Khizar Hayat, Wei Liu, Xiaoming Zhang, Chi-Tang Ho","doi":"10.1016/j.foodchem.2024.142033","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142033","url":null,"abstract":"The methionine/glucose (Met/Glc) and methionine/glucose-derived Amadori rearrangement product (MG-ARP) models were established to analyze their differences in flavor profiles and aroma potentiality. The principal component analysis revealed the advantage of MG-ARP in the formation of low temperature-induced processing flavor. MG-ARP exhibited superior potential in the rapid formation and high intensity of processed flavor than the Met/Glc except for the inefficiency in pyrazine production. The extra-added Glc tended to react with recovered Met to compete against α-dicarbonyl compounds to suppress the Strecker degradation and pyrazine formation. The additional Met effectively improved the precursor availability and facilitated the conversion of C6-α-dicarbonyl compounds to short-chained α-dicarbonyl compounds for pyrazine formation rather than their dehydration and cyclization to generate furans. The oxidation of Met favored the nonoxidative carbohydrate degradation leading to MGO formation and the aldolization of dihydropyrazines, which synergistically enriched the varieties of pyrazines, especially for the promoted formation of long-chain substituted pyrazines.","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":"142601843","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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Effect of PVA-based films incorporated with postbiotics, flax seed mucilage and guar gum to enhance the postharvest quality of fig fruits 添加了益生菌、亚麻籽粘液和瓜尔胶的 PVA 基薄膜对提高无花果采后品质的影响

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2024-11-13 DOI: 10.1016/j.foodchem.2024.142018

Vishnupriya Subramaniyan, Periyar Selvam Sellamuthu, Jayaramudu Jarugula, Emmanuel Rotimi Sadiku

{"title":"Effect of PVA-based films incorporated with postbiotics, flax seed mucilage and guar gum to enhance the postharvest quality of fig fruits","authors":"Vishnupriya Subramaniyan, Periyar Selvam Sellamuthu, Jayaramudu Jarugula, Emmanuel Rotimi Sadiku","doi":"10.1016/j.foodchem.2024.142018","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142018","url":null,"abstract":"Eco-friendly antimicrobial bio-composite films (BCF) were produced by using guar gum (GG), flax seed mucilage (FM) and polyvinyl alcohol (PVA), supplemented with cell-free supernatant (CFS) of L. plantarum (L. p) and L. delbrueckii (L. d) by the solvent casting technique. The BCF was categorized into: PVA, PVA + FM, PVA + GG, PVA + FM + GG, PVA + FM + CFS, PVA + GG + CFS, PVA + FM + GG + CFS. The film's mechanical, morphological, physical, and antimicrobial properties were characterised. The mechanical, and hydrophobic features of the BCF were increased with the incorporation of FM, GG, and these attributes were faintly decreased with the fusion of postbiotics in films. However, BCF with postbiotics exhibited antimicrobial activity and UV barrier and biodegradable traits, while BCF without postbiotics did not show any antimicrobial effect. According to the characterization study the fabricated PVA + FM + GG and PVA + FM + GG + CFS was employed as packaging material for fig fruit to prolong the shelf life. Overall, PVA + FM + GG + CFS-based packed fig fruits has prolonged shelf life of till 12 days.","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":"142601828","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

Microscopic water dispersion and hydrogen-bonding structures in margarine spreads with Raman hyperspectral imaging and machine learning 利用拉曼高光谱成像和机器学习研究人造奶油涂抹物中的微观水分散和氢键结构

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2024-11-13 DOI: 10.1016/j.foodchem.2024.142035

J. Nicholas Taylor, Kazuki Bando, Shiori Tsukagoshi, Leo Tanaka, Katsumasa Fujita, Satoshi Fujita

引用次数: 0

Effect of hepatitis B virus infection on the nutrient composition of human breast milk: A prospective cohort study 乙型肝炎病毒感染对母乳营养成分的影响：前瞻性队列研究

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2024-11-13 DOI: 10.1016/j.foodchem.2024.141947

Peizhen Zhang, Huiqi Jian, Chuo Li, Lin Yao, Tiantian He, Zhangmin Tan, Jin Zhou, Yuzhu Yin

引用次数: 0

Large-scale dual-responsive ClO2 controlled-release film for strawberry preservation 用于草莓保鲜的大规模双响应 ClO2 控释膜

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2024-11-12 DOI: 10.1016/j.foodchem.2024.141996

Siqi Chen, Wenya Ma, Ying Cao, Kunpeng Qian, Qingfeng Dong, Li Li

{"title":"Large-scale dual-responsive ClO2 controlled-release film for strawberry preservation","authors":"Siqi Chen, Wenya Ma, Ying Cao, Kunpeng Qian, Qingfeng Dong, Li Li","doi":"10.1016/j.foodchem.2024.141996","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.141996","url":null,"abstract":"Chlorine dioxide (ClO2) exhibits promising potential for the application in food preservation. However, the large-scale production of controlled-release ClO2 films faces challenges. The sodium chlorite microcapsules (Micro-SC) were successfully prepared in this study using polyvinyl alcohol (PVA) as the wall material through the spray drying method. Furthermore, A large-scale preparation of temperature and humidity dual-responsive ClO2 controlled-release films (Micro-SC@EVA) was achieved using melt extrusion. The film could release ClO2 triggered by water vapor for 36 days. The antibacterial effects were significantly enhanced with the increase of microcapsule ratio from 4 % to 8 %. The Micro-SC@EVA film reduced the total viable count and wight loss of strawberries, inhibits ethylene production, and extended the shelf life of by 150 % compared with the control group at 25 °C. The application evaluation results show that the novel approach for the large-scale preparation of ClO2 controlled-release film holds significant implications for food packaging.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.8,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142601862","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

Functional, structural, and rheological properties of the complexes containing sunflower petal extract with dairy and plant-based proteins 含有向日葵花瓣提取物与乳制品和植物蛋白的复合物的功能、结构和流变特性

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2024-11-12 DOI: 10.1016/j.foodchem.2024.141948

Somayeh Abbaschian, Mostafa Soltani

引用次数: 0

Unveiling the biological activities of the microbial long chain hydroxy fatty acids as dual agonists of GPR40 and GPR120 揭示微生物长链羟基脂肪酸作为 GPR40 和 GPR120 双激动剂的生物活性

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2024-11-12 DOI: 10.1016/j.foodchem.2024.142010

Yeeun Park, Ji-Min Woo, Jaeeun Shin, Myunghae Chung, Eun-Ji Seo, Sung-Joon Lee, Jin-Byung Park

引用次数: 0

Photocatalytic rice bran protein/carboxymethyl cellulose/ZrO2 fiber produced by microfluidics: Formation mechanism, bacteriostasis and strawberry preservation 利用微流体技术生产的光催化米糠蛋白/羧甲基纤维素/ZrO2 纤维：形成机制、抑菌和草莓保鲜

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2024-11-12 DOI: 10.1016/j.foodchem.2024.142022

Ren Li, Wenhao Ma, Yulin Feng, Mengmeng Zhang, Huijuan Zhang, Jing Wang

{"title":"Photocatalytic rice bran protein/carboxymethyl cellulose/ZrO2 fiber produced by microfluidics: Formation mechanism, bacteriostasis and strawberry preservation","authors":"Ren Li, Wenhao Ma, Yulin Feng, Mengmeng Zhang, Huijuan Zhang, Jing Wang","doi":"10.1016/j.foodchem.2024.142022","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142022","url":null,"abstract":"Developing cost-effective and environmentally sustainable active packaging materials remains an important challenge. We have developed rice bran protein (RBP)-based fibers incorporating carboxymethyl cellulose (CMC) and ZrO2 nanoparticles (ZrO2 NPs, 0 %–7 %, m/m) using microfluidic spinning. The integration of RBP, CMC, and ZrO2 NPs formed a robust hydrogen bond network that enhanced the fibers' thermal stability and crystallinity, reduced surface hydrophobicity, and aligned the molecular orientation. Under the catalysis of visible light (300 W, 12 h), ZrO2 NPs in the fiber produced reactive oxygen species, which inhibited the oxidative stress resistance system of Bacillus subtilis and destroyed its biofilm and DNA, thus showing excellent antibacterial effect. Additionally, during storage, this fiber also showed the ability to scavenge ethylene, thereby reducing the rate of loss of luminance, hardness and weight of strawberries. This study offers a new idea for RBP fiber in food preservation, antibacterial, and value-added utilization of rice bran by-products.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.8,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142601861","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

Effect of reduced flaxseed cyclic peptide [1–9-NαC]-linusorb B2 (CLB) and its oxidized form on the oxidative stability of flaxseed oil 还原亚麻籽环肽 [1-9-NαC]-linusorb B2 (CLB) 及其氧化形式对亚麻籽油氧化稳定性的影响

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2024-11-12 DOI: 10.1016/j.foodchem.2024.142011

Shilu Deng, Jing Li, Ting Luo, Liufeng Zheng, Zeyuan Deng

引用次数: 0

Assessing the impact of bacterial blends, crosslinking enzyme and storage times on volatile and non-volatile compound production in fermented pea protein emulsion gels 评估细菌混合物、交联酶和储存时间对发酵豌豆蛋白乳胶中挥发性和非挥发性化合物生成的影响

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2024-11-12 DOI: 10.1016/j.foodchem.2024.142030

Carmen Masiá, Raquel Fernández-Varela, Amy Logan, Utpal Bose, Regine Stockmann, Lydia Ong, Sally Gras, Poul Erik Jensen, Saeed Rahimi Yazdi, Joanna Gambetta

{"title":"Assessing the impact of bacterial blends, crosslinking enzyme and storage times on volatile and non-volatile compound production in fermented pea protein emulsion gels","authors":"Carmen Masiá, Raquel Fernández-Varela, Amy Logan, Utpal Bose, Regine Stockmann, Lydia Ong, Sally Gras, Poul Erik Jensen, Saeed Rahimi Yazdi, Joanna Gambetta","doi":"10.1016/j.foodchem.2024.142030","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142030","url":null,"abstract":"Pea protein is a promising ingredient for plant-based cheese production but has poor consumer acceptance due to intrinsic beany flavors. Fermentation could potentially decrease these off-flavors while also producing desirable cheese-like aromas. Pea protein emulsion gels were fermented using four different bacterial blends for 16 weeks with and without the crosslinking enzyme transglutaminase. The volatile organic compound (VOC) profiles were assessed by GC–MS and the peptide profile was measured by LC-MS/MS during storage. VOC production was mainly affected by the composition of the bacterial blends, followed by storage time. Crosslinking of the protein gel structure had minimal impact on VOC production. The peptide-level profiling revealed that crosslinking can reduce peptide size and the production of bitterness-like peptides in some blends. This study provides insights into the effect of bacterial blends, storage time, and enzymatic crosslinking on the production of volatile components and peptides related to aroma and peptide profiles for pea protein.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.8,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142601875","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