Food Chemistry最新文献_第9页

Enhancing sensitivity and stability of natural pigments in pH-responsive freshness indicators: A review 提高 pH 值响应型保鲜指示剂中天然色素的灵敏度和稳定性：综述

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2024-09-18 DOI: 10.1016/j.foodchem.2024.141357

引用次数: 0

Bioactive peptides from food waste: New innovative bio-nanocomplexes to enhance cellular uptake and biological effects 从食物垃圾中提取生物活性肽：提高细胞吸收和生物效应的新型创新生物纳米复合物

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2024-09-18 DOI: 10.1016/j.foodchem.2024.141326

{"title":"Bioactive peptides from food waste: New innovative bio-nanocomplexes to enhance cellular uptake and biological effects","authors":"","doi":"10.1016/j.foodchem.2024.141326","DOIUrl":"10.1016/j.foodchem.2024.141326","url":null,"abstract":"<div><div>Mastitis is the most important bovine disease, causing dramatic economic losses to the dairy industry, worldwide. This study explores the valorization of whey from cows affected by mastitis, through a novel separation approach. Surface Active Maghemite Nanoparticles (SAMNs) were used as magnetic baits to selectively bind bioactive peptides with potential health benefits. Advanced techniques such as HPLC and LC-MS/MS highlighted SAMN capability of isolating a restricted group of peptides, drastically diverging from the control profile (Solid Phase Extraction, SPE) and characterized by a peculiar acidic residue distribution. Most importantly, both magnetically purified and nano-immobilized peptides (SAMN@peptides) showed protective activity against oxidative stress and inflammation, when tested on Caco-2 cells; with SAMN@peptides being associated with the strongest biological effect. SAMNs exhibited excellent characteristics, they are environmentally sustainable, and their synthesis is cost-effective prompting at a scalable and selective tool for capturing bioactive peptides, with potential applications in functional foods and nutraceuticals.</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":"https://www.sciencedirect.com/science/article/pii/S0308814624029765/pdfft?md5=f707f484d67751753345ac97cf5fc7c6&pid=1-s2.0-S0308814624029765-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142312937","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

Alkaline electrolyzed water-assisted ultrasonic extraction of lutein from daylily (Hemerocallis spp.): Structural preservation and activity evaluation 碱性电解水辅助超声波提取萱草叶黄素：结构保存和活性评估

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2024-09-18 DOI: 10.1016/j.foodchem.2024.141334

{"title":"Alkaline electrolyzed water-assisted ultrasonic extraction of lutein from daylily (Hemerocallis spp.): Structural preservation and activity evaluation","authors":"","doi":"10.1016/j.foodchem.2024.141334","DOIUrl":"10.1016/j.foodchem.2024.141334","url":null,"abstract":"<div><div>During lutein extraction, isomerization from all-<em>trans</em> to <em>cis</em> form reduced stability and antioxidant capacity. Alkaline electrolyzed water (AEW), with its reduced-state and small molecular clusters, effectively extracted bioactive substances and inhibited oxidation. Thus, an AEW-assisted ultrasonic extraction method was used to extract lutein from daylily. Compared to ultrasonic extraction alone, AEW treatment increased the lutein yield by 60 %. Structural analysis confirmed the preservation of all-<em>trans</em> lutein by AEW. Assess AEW extraction's impact on lutein's bioactivity by examining its protection against blue light cell damage. The results showed that that lutein extracted using AEW exhibited enhanced antioxidant capacity, significantly boosting the viability of ARPE-19 cells and the activity of intracellular antioxidant enzymes, thereby mitigating oxidative stress damage to the retina caused by blue light exposure. This study provided an effective method for efficiently extracting bioactive substances and preventing the impact of the extraction process on their structure and function.</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":"142306837","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

Recent advancements in the extraction and analysis of phthalate acid esters in food samples 提取和分析食品样品中邻苯二甲酸酯的最新进展

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2024-09-18 DOI: 10.1016/j.foodchem.2024.141262

{"title":"Recent advancements in the extraction and analysis of phthalate acid esters in food samples","authors":"","doi":"10.1016/j.foodchem.2024.141262","DOIUrl":"10.1016/j.foodchem.2024.141262","url":null,"abstract":"<div><p>Phthalate acid esters (PAEs) are ubiquitous environmental pollutants present in food samples, necessitating accurate detection for risk assessment and remediation efforts. This review provides an updated overview of the recent progress on the PAEs analysis regarding sample pretreatment techniques and analytical methodologies over the latest decade. Advances in sample preparation include solid-based extraction techniques replacing conventional liquid-liquid extraction, with solid sorbents emerging as promising alternatives due to their minimal solvent consumption and enhanced selectivity. Although techniques like the microextraction methods offer versatility and reduced solvent reliance, there is a need for more efficient and environmentally friendly techniques enabling on-site portable detection. High-resolution mass spectrometry is increasingly utilized for its enhanced sensitivity and reduced contamination risks. However, challenges persist in developing in situ analytical techniques for trace PAEs in complex food samples. Future research should prioritize novel analytical techniques with superior sensitivity and selectivity, addressing current limitations to meet the demand for precise PAEs detection in diverse food matrices.</p></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":"142239668","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

Engineered food-derived hesperetin as heterojunction photosensitizer for inhibiting Staphylococcus aureus and degrading patulin, and its application in perishable strawberries 提取自食品的橙皮素作为异质结光敏剂，用于抑制金黄色葡萄球菌和降解棒曲霉素，及其在易腐草莓中的应用

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2024-09-18 DOI: 10.1016/j.foodchem.2024.141332

{"title":"Engineered food-derived hesperetin as heterojunction photosensitizer for inhibiting Staphylococcus aureus and degrading patulin, and its application in perishable strawberries","authors":"","doi":"10.1016/j.foodchem.2024.141332","DOIUrl":"10.1016/j.foodchem.2024.141332","url":null,"abstract":"<div><p>The potential contamination, including microbial and mycotoxin infection, may escape from the naked eye, posing great threats to food products. Recently, photodynamic inactivation (PDI)-based technology particular has received particular attention because of their high safety. Herein, food-derived hesperetin (Hst) was innovatively introduced as an esculent photosensitizer, engineering with food-grade TiO<sub>2</sub> nanoparticles (NPs) to form an organic-inorganic heterojunction structure. Triggered by visible light, the obtained TiO<sub>2</sub>/Hst NPs were endowed with efficient photoactivity, achieving higher inhibition of <em>Staphylococcus aureus</em> (antibacterial ratio of 98.3 %). The removal capacities of the TiO<sub>2</sub>/Hst NPs towards patulin (PAT) reached approximately 17.76 μg mg<sup>−1</sup>, approximately 2 times higher than TiO<sub>2</sub> and Hst. The engineered TiO<sub>2</sub>/Hst NPs were used as the food surface detergent to achieve the ideal inhibition of <em>Staphylococcus aureus</em> and patulin performance on the surface of perishable strawberries, extending the storage life of strawberries.</p></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":"142274757","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

Development and characterization of caffeine-loaded nanoliposomes decorated by cationic amylose and cationic amylose- menthol inclusion complex coatings; a novel oral co-delivery system 由阳离子直链淀粉和阳离子直链淀粉-薄荷醇包合物涂层装饰的载咖啡因纳米脂质体的开发与表征；一种新型口服联合给药系统

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2024-09-18 DOI: 10.1016/j.foodchem.2024.141350

引用次数: 0

Microbial catabolism of coffee pulp (poly)phenols during in vitro colonic fermentation 咖啡浆（多）酚在体外结肠发酵过程中的微生物分解作用

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2024-09-18 DOI: 10.1016/j.foodchem.2024.141354

{"title":"Microbial catabolism of coffee pulp (poly)phenols during in vitro colonic fermentation","authors":"","doi":"10.1016/j.foodchem.2024.141354","DOIUrl":"10.1016/j.foodchem.2024.141354","url":null,"abstract":"<div><div>Coffee pulp is a by-product characterized by its richness in phenolic compounds. This study examined the catabolism of (poly)phenols in digested coffee pulp flour (CPF) and extract (CPE) during <em>in vitro</em> colonic fermentation. After a simulated gastrointestinal digestion, samples were fermented using human microbiota and (poly)phenol transformations were analyzed by UHPLC-ESI-MS/MS. Digested CPF and CPE contained high amounts of phenolic acids, notably 3′,4′-dihydroxycinnamic (99.7–240.1 μmol 100 g<sup>−1</sup>) and 3,4-dihydroxybenzoic acid (174.1–491.4 μmol 100 g<sup>−1</sup>). During the <em>in vitro</em> fecal fermentation, phenylpropanoic acids (1.5- to 2.6-fold), phenyl-γ-valerolactones (1.3- to 23-fold), phenylvaleric acids (1.1- to 2-fold) and benzene derivatives (1.5-fold) increased; while benzoic and cinnamic acids, cinnamoylquinic derivatives, flavonols, benzaldehydes and diphenylpropan-2-ols decreased. The (poly)phenols in CPF were catabolized more slowly than in CPE, suggesting protection of the fibrous matrix against phenolic degradation. Coffee pulp may be a promising food ingredient rich in (poly)phenols contributing to the prevention of intestinal diseases.</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":"https://www.sciencedirect.com/science/article/pii/S0308814624030048/pdfft?md5=1a409be1854bd68cac3e0300e71e09e9&pid=1-s2.0-S0308814624030048-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142275791","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

Production of protein-epigallocatechin gallate conjugates using free radicals induced by ultrasound and their gelation behavior 利用超声波诱导的自由基生产蛋白质-表没食子儿茶素没食子酸酯共轭物及其凝胶化行为

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2024-09-18 DOI: 10.1016/j.foodchem.2024.141300

引用次数: 0

Effect of inulin on structural, physicochemical, and in vitro gastrointestinal tract release properties of core-shell hydrogel beads as a delivery system for vitamin B12 菊粉对作为维生素 B12 给药系统的核壳水凝胶珠的结构、理化和体外胃肠道释放特性的影响

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2024-09-18 DOI: 10.1016/j.foodchem.2024.141351

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A highly sensitive fluorescent probe based on functionalised ionic liquids for timely detection of trace Hg2+ and CH3Hg+ in food 基于功能化离子液体的高灵敏度荧光探针，用于及时检测食品中的痕量 Hg2+ 和 CH3Hg+

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2024-09-18 DOI: 10.1016/j.foodchem.2024.141343

引用次数: 0