ACS food science & technology最新文献_第9页

Multifunctional Biobased Poultry Gelatin Films: The Role of Chili Seed Oil Nanoemulsions in Enhancing Performance and Sustainability 多功能生物基家禽明胶薄膜：辣椒籽油纳米乳液在提高性能和可持续性方面的作用

IF 2.6

ACS food science & technology Pub Date : 2024-07-10 DOI: 10.1021/acsfoodscitech.4c00128

Jahangir Ahmad Rather, Darakshan Majid*, Savita Sharma, Zuhaib F. Bhat, Hilal A. Makroo* and Basharat Nabi Dar*,

{"title":"Multifunctional Biobased Poultry Gelatin Films: The Role of Chili Seed Oil Nanoemulsions in Enhancing Performance and Sustainability","authors":"Jahangir Ahmad Rather, Darakshan Majid*, Savita Sharma, Zuhaib F. Bhat, Hilal A. Makroo* and Basharat Nabi Dar*, ","doi":"10.1021/acsfoodscitech.4c00128","DOIUrl":"10.1021/acsfoodscitech.4c00128","url":null,"abstract":"This study was conducted to fabricate and characterize poultry gelatin-based films incorporated with chili seed oil nanoemulsions. The particle size of developed nanoemulsions ranges between 60 and 129 nm with a zeta potential of −20–(−30) mV. The flow behavior of filmogenic solutions containing nanoemulsions was evaluated by the Herschel–Bulkley model with R2 and k ranging between 0.997 and 0.999 and 0.0179–0.0252, respectively. In the dynamic rheological analysis, the G′ value of the filmogenic solutions was greater than the G″ values and increased with increasing nanoemulsion concentration. The CIELAB L*, a*, and b* color coordinates ranged between 21.16 and 19.82, −0.39–(−0.32), and 0.58 and 1.93, respectively. With increasing nanoemulsion concentration from 5 to 20%, the film solubility, moisture content, tensile strength, and elongation at break decreased, while the thickness and water vapor permeability increased. All film samples showed lower transmittance values in the UV region, with increasing nanoemulsion percentage, the transmittance decreased significantly (P < 0.05). The contact angle increased from 44.21° to 97.70° with increasing nanoemulsion concentration. The film samples showed peaks from 3285 to 3305 cm–1 representing amide-A, and a peak at 1748 cm–1 in all the film samples was attributed to the ester linkages of triglyceride carbonyls. Scanning microscopic analysis indicated that the roughness of films increased with increasing nanoemulsion concentration. The mechanical, barrier properties, antioxidant, antibacterial, and UV-blocking capabilities improved significantly. Thus, developed films have potential applications in food packaging.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141611698","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","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 Vintage on Volatile Compounds of Different Cultivars of Blackcurrant (Ribes nigrum) Berries 年份对不同品种黑加仑（Ribes nigrum）浆果挥发性化合物的影响

IF 2.6

ACS food science & technology Pub Date : 2024-07-08 DOI: 10.1021/acsfoodscitech.4c00171

Sandy Pagès-Hélary, and , Nathalie Cayot*,

引用次数: 0

UPLC-ESI-TOF MS Profiling Discriminates Biomarkers in Authentic and Adulterated Italian Samples of Saffron (Crocus sativus L.) UPLC-ESI-TOF MS 图谱分析鉴别意大利藏红花（Crocus sativus L.）真品和掺假样品中的生物标记物

IF 2.6

ACS food science & technology Pub Date : 2024-07-04 DOI: 10.1021/acsfoodscitech.4c00340

Lucrezia Angeli, Ksenia Morozova, Corinna Dawid, Matteo Scampicchio and Timo D. Stark*,

{"title":"UPLC-ESI-TOF MS Profiling Discriminates Biomarkers in Authentic and Adulterated Italian Samples of Saffron (Crocus sativus L.)","authors":"Lucrezia Angeli, Ksenia Morozova, Corinna Dawid, Matteo Scampicchio and Timo D. Stark*, ","doi":"10.1021/acsfoodscitech.4c00340","DOIUrl":"10.1021/acsfoodscitech.4c00340","url":null,"abstract":"Italian saffron (Crocus sativus L.) is gaining visibility due to its high quality and difference in growing area. In this study, the metabolite composition and quality of Italian saffron samples purchased from local producers and supermarkets were investigated using an untargeted metabolomics approach using UPLC-ESI-TOF MS with simultaneous acquisition of low- and high-collision energy mass spectrometry (MSe). Unsupervised statistical method (PCA) highlighted significant differences in the metabolomes, even if not related to the geographical origin. OPLS-DA revealed 9(S)-,10-(S)-,13-(S)-tri-hydroxy-11-(E)-octadecenoic acid as the most decisive compound to distinguish supermarket saffron, while oxidized crocins represented the most valuable markers to further describe the quality of saffron, even in locally produced samples. Known adulterations with paprika and turmeric were detected at a limit of 10%, and the increasing signals of cyclocurcumin was a significant biomarker for turmeric contamination. The results were underlined with conventional and kinetic antioxidant assays.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00340","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141548809","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Qualitative Enhancement and trans-Fat Depletion of Different Used Frying Oils with Adsorbents 用吸附剂提高不同常用煎炸油的质量并降低其反式脂肪含量

IF 2.6

ACS food science & technology Pub Date : 2024-07-03 DOI: 10.1021/acsfoodscitech.4c00110

Sharmin Akter Lisa, Md. Mahbub Alam, Swarnaly Aktar Bristy, Abdur Rahim and Md. Alamgir Kabir*,

引用次数: 0

Gryllus assimilis Dietary Wholemeal Powder Improves Glycemic Parameters and Regulates the Expression of Lipogenic Genes in Obese Mice 蝼蛄全粉能改善肥胖小鼠的血糖参数并调节致脂基因的表达

IF 2.6

ACS food science & technology Pub Date : 2024-07-01 DOI: 10.1021/acsfoodscitech.4c00013

Samara Cardoso de Jesus, Guilherme Henrique Mendes Ribeiro, Hebert Cleiton Ferreira Souza, Alfredo Mauricio Batista de Paula, Lucyana Conceição Farias, André Luiz Sena Guimaraes and Sérgio Henrique Sousa Santos*,

{"title":"Gryllus assimilis Dietary Wholemeal Powder Improves Glycemic Parameters and Regulates the Expression of Lipogenic Genes in Obese Mice","authors":"Samara Cardoso de Jesus, Guilherme Henrique Mendes Ribeiro, Hebert Cleiton Ferreira Souza, Alfredo Mauricio Batista de Paula, Lucyana Conceição Farias, André Luiz Sena Guimaraes and Sérgio Henrique Sousa Santos*, ","doi":"10.1021/acsfoodscitech.4c00013","DOIUrl":"10.1021/acsfoodscitech.4c00013","url":null,"abstract":"Obesity is a chronic illness that lowers quality of life; several dietary approaches have been considered as potential treatments. Due to its impact on regulating metabolism and weight, eating edible insects has become more popular among the available options. The objective of the current investigation was to assess the impact of wholemeal Gryllus assimilis (GA) powder as a dietary supplement on the regulation of genes in the adipose tissue and metabolic alterations in a mouse model of obesity. Several parameters were evaluated, including food intake, body weight, biochemical parameters, histological parameters, and adipose tissue mRNA expression. The main results showed that G. assimilis consumption modulates metabolic pathways and prevents hypertrophy in adipocytes while promoting a reduction in adipose tissue weight. In addition, glycemic parameters were improved, increasing insulin sensitivity and glucose tolerance. Thus, it can be said that eating black crickets enhanced the problems associated with obesity and effectively provided metabolic benefits. The results indicate that G. assimilis consumption may be a viable therapeutic strategy for preventing and treating obesity.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00013","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141548781","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Calendula arvensis (Vaill.) L. Florets: Every Place and Season Resource? A Preliminary UHPLC-HRMS-Driven Assessment Calendula arvensis (Vaill.) L. 小花：每个地方和季节的资源？UHPLC-HRMS 驱动的初步评估

ACS food science & technology Pub Date : 2024-06-28 DOI: 10.1021/acsfoodscitech.4c00158

Marika Fiorentino, Simona Piccolella, Claudia Gravina, Lara Comune, Adriano Stinca, Assunta Esposito, Severina Pacifico

引用次数: 0

Calendula arvensis (Vaill.) L. Florets: Every Place and Season Resource? A Preliminary UHPLC-HRMS-Driven Assessment Calendula arvensis (Vaill.) L. 小花：每个地方和季节的资源？UHPLC-HRMS 驱动的初步评估

IF 2.6

ACS food science & technology Pub Date : 2024-06-28 DOI: 10.1021/acsfoodscitech.4c0015810.1021/acsfoodscitech.4c00158

Marika Fiorentino, Simona Piccolella, Claudia Gravina, Lara Comune, Adriano Stinca, Assunta Esposito and Severina Pacifico*,

{"title":"Calendula arvensis (Vaill.) L. Florets: Every Place and Season Resource? A Preliminary UHPLC-HRMS-Driven Assessment","authors":"Marika Fiorentino, Simona Piccolella, Claudia Gravina, Lara Comune, Adriano Stinca, Assunta Esposito and Severina Pacifico*, ","doi":"10.1021/acsfoodscitech.4c0015810.1021/acsfoodscitech.4c00158","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00158https://doi.org/10.1021/acsfoodscitech.4c00158","url":null,"abstract":"Calendula arvensis is receiving renewed interest in Southern Italy, since its wide distribution favors its timely harvesting and the formulation of local and sustainable preparations. Herein, to give greater support to local communities, the botanical and phytochemical approach was further combined with a preliminary evaluation of the production of specialized compounds, mainly antioxidants, in different locations in the Cilento coastal area and at two different seasons. Results highlight that altitude, distance from the sea, and sand/silt ratio impact the production of specialized metabolites of spring samples collected in different areas. Thus, when formulative extracts are obtained, a different biological response should be considered. Similarly, seasonal harvesting must take into account a decrease in some compounds or transformations strategically implemented by the plant for survival and development in the winter period.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142273769","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Plant-Derived Composite Edible Coatings for Prolonging the Postharvest Life of Lime (Citrus aurantiifolia) and Tomato (Solanum lycopersicum L.) under Ambient Storage 在常温贮藏条件下延长酸橙（Citrus aurantiifolia）和番茄（Solanum lycopersicum L.）采后寿命的植物衍生复合食用涂层

IF 2.6

ACS food science & technology Pub Date : 2024-06-28 DOI: 10.1021/acsfoodscitech.4c00112

S. M. A. A. Senevirathna*, K. G. L. R. Jayathunge, G. L. R. Prasanga and W. L. I. Wijesekara,

引用次数: 0

Comparative Functional Characterization of LuUGT74S1 from Linum usitatissimum L. and Its Closed Homologues from Fragaria vesca Subsp. vesca and Camellia sinensis Linum usitatissimum L. 的 LuUGT74S1 与 Fragaria vesca Subsp.

IF 2.6

ACS food science & technology Pub Date : 2024-06-27 DOI: 10.1021/acsfoodscitech.4c00429

Sadiq Saleh Moree, Thomas Hoffmann and Wilfried Schwab*,

{"title":"Comparative Functional Characterization of LuUGT74S1 from Linum usitatissimum L. and Its Closed Homologues from Fragaria vesca Subsp. vesca and Camellia sinensis","authors":"Sadiq Saleh Moree, Thomas Hoffmann and Wilfried Schwab*, ","doi":"10.1021/acsfoodscitech.4c00429","DOIUrl":"10.1021/acsfoodscitech.4c00429","url":null,"abstract":"The bioactive lignan secoisolariciresinol-diglucoside (SDG) accumulates in flaxseed (Linum usitatissimum), where LuUGT74S1 is involved in its formation by the sequential transfer of two glucose units to the aglycone secoisolariciresinol (SECO). Here, we investigated whether similar proteins catalyze the identical reaction in other SDG-producing plants. A phylogenetic analysis identified FvUGT74DH1 from Fragaria vesca subsp. vesca and CsUGT74DG1 from Camellia sinensis as LuUGT74S1-like. Recombinant LuUGT74S1 glucosylated (−)- and (+)-SECO to SDG, but none of the seven selected substrate-analogues. The LuUGT74S1-homologous proteins failed to glucosylate SECO but were active toward substrates structurally related to SECO. In contrast to CsUGT74DG1 and FvUGT74DH1, which were active in Escherichia coli, LuUGT74S1 was unable to convert SECO in intact transgenic E. coli cells, presumably due to the inhibitory Mg2+ concentration in the bacteria. LuUGT74S1 has become highly substrate-specific, probably due to selection pressure, while its homologues remained promiscuous. The SECO-glucosylating enzymes must have evolved through convergent evolution in different species.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00429","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141516649","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","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 Eggshell Powder as a Coagulant on Gel Properties and Texture Structure of Citric-Acidified Tofu Gel 蛋壳粉作为凝固剂对柠檬酸化豆腐凝胶特性和纹理结构的影响

IF 2.6

ACS food science & technology Pub Date : 2024-06-26 DOI: 10.1021/acsfoodscitech.4c00199

Xinli Zhang, Qiwei Xie, Zhi Zheng, Shui-zhong Luo, Xiyang Zhong and Yanyan Zhao*,

引用次数: 0