Chemistry, Applied

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Review Chemistry, Applied

Structure-based modification of a-amylase by conventional and emerging technologies: Comparative study on the secondary structure, activity, thermal stability and amylolysis efficiency

Elahe Abedi, Shima Kaveh, Seyed Mohammad Bagher Hashemi

Summary: alpha-Amylase plays a crucial role in various industries, and its high stability is the key challenge for economic viability. Various emerging technologies in combination with conventional methods have been studied to improve its functionality and stability.

FOOD CHEMISTRY (2024)

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Article Chemistry, Applied

Combined quantitative lipidomics and back-propagation neural network approach to discriminate the breed and part source of lamb

Chongxin Liu, Dequan Zhang, Shaobo Li, Peter Dunne, Nigel Patrick Brunton, Simona Grasso, Chunyou Liu, Xiaochun Zheng, Cheng Li, Li Chen

Summary: The study successfully used quantitative lipidomics and backpropagation neural networks to identify breed and part source of lamb using small-scale samples. Potential markers for breed and part identification were identified, and the back-propagation neural network method was shown to be superior. These findings indicate that integrating lipidomics with neural networks can effectively trace and certify lamb products.

FOOD CHEMISTRY (2024)

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Review Chemistry, Applied

Multi-omics in food safety and authenticity in terms of food components

Guangyue Su, Chong Yu, Shuwen Liang, Wei Wang, Haifeng Wang

Summary: One of the main goals of food science is to ensure the high quality and safety of food. This review discusses the use of omics in food safety and authenticity, including genomics, proteomics, and metabonomics, and highlights their advantages and latest progress.

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Article Chemistry, Applied

Raw material-dependent changes in bacterial and compositional profiles are involved in insufficient pH decrease in natural lactic fermentation of Brassica rapa leaves

Satoru Tomita, Takashi Inaoka, Akihito Endo, Sanae Okada

Summary: This study analyzed the microbiological and chemical properties of Sunki made from different turnip harvests to understand why the pH decrease is insufficient. The results showed that it is related to the chemical composition and bacterial community structure.

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Article Chemistry, Applied

Major peanut allergens are quickly released from peanuts when seeds are hydrated under specific conditions

Rafael Valdelvira, Joana Costa, Jesus F. Crespo, Beatriz Cabanillas

Summary: This study investigated the impact of hydration on the release of major and minor allergens from peanut kernels. The results showed that hydration played a crucial role in the release of peanut allergens, with major allergen Ara h 1 being quickly released and minor allergens Ara h 8 and Ara h 9 diffusing into the water. The ratio of peanut to water and stirring had a significant impact on allergen release.

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Article Chemistry, Applied

Study of the flavor dissipation mechanism of soy-sauce-marinated beef using flavor matrices

Jingfan Wang, Ping Yang, Junmei Liu, Weifang Yang, Yu Qiang, Wei Jia, Dong Han, Chunhui Zhang, Giorgia Purcaro, Marie-Laure Fauconnier

Summary: Soy sauce-based marinade beef (SSMB) is a traditional Chinese cuisine with a unique flavor. Sensory-directed flavor analysis was conducted to identify the key aroma-active compounds in SSMB and their relationship with sensory attributes.

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Article Chemistry, Applied

Effects of different proportions of erythritol and mannitol on the physicochemical properties of corn starch films prepared via the flow elongation method

Yongchang Liu, Zusheng Wei, Jiarui Wang, Yinliang Wu, Xin Xu, Bin Wang, M. Abd El-Aty

Summary: Corn films based on corn starch were fabricated and different plasticizers were incorporated to study their physicochemical characteristics. The effects of different ratios of plasticizers on starch modification were investigated. The results showed that increasing the proportion of D-mannitol could improve the performance of corn starch films.

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Article Chemistry, Applied

Production of highly water-soluble genistein α-diglucoside using an engineered O-α-glycoligase with enhanced transglycosylation activity and altered substrate specificity

Jetendra Kumar Roy, Hee-Won Ahn, Jaeick Lee, Jin-Hyo Kim, Sang-Ho Yoo, Young-Wan Kim

Summary: This study successfully improved the synthesis efficiency of Genistein through enzyme mutation, and found that the synthesized α-diglucoside had better water solubility and bioavailability compared to Genistein itself.

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Article Chemistry, Applied

A novel block copolymer containing gadolinium oxide nanoparticles in ultrasound assisted-dispersive solid phase microextraction of total arsenic in human foodstuffs: A multivariate optimization methodology

Jamshed Ali, Mustafa Tuzen, Wahid Bux Jatoi, Baki Hazer

Summary: A new amphiphilic block copolymer composite adsorbent was synthesized and used for the extraction of total arsenic in foodstuffs. The composite adsorbent material was characterized and showed good performance. The developed ultrasound assisted-dispersive solid phase microextraction (UA-dSP μ E) method, combined with hydride generation atomic absorption spectrometry (HG-AAS), demonstrated high sensitivity and accuracy for the determination of total inorganic arsenic in low concentrations.

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Article Chemistry, Applied

Polyglycerol fatty acid ester contributes to the improvement and maintenance of water solubility of amorphous curcumin by suppressing the intermolecular interaction and the diffusion rate of curcumin

Kazuya Nagano, Tomohiro Nakao, Mariko Takeda, Haruna Hirai, Hikaru Maekita, Michiko Nakamura, Naoki Imakawa, Ayako Egawa, Toshimichi Fujiwara, Jian-Qing Gao, Keigo Kinoshita, Makoto Sakata, Masayuki Nishino, Takuya Yamashita, Takuya Yoshida, Kazuo Harada, Keisuke Tachibana, Takefumi Doi, Kazumasa Hirata, Hirofumi Tsujino, Kazuma Higashisaka, Yasuo Tsutsumi

Summary: Curcumin (CUR) is a polyphenol with various physiological activities. However, it is hydrophobic and difficult to absorb. This study developed an amorphous CUR formulation with a dispersant, significantly improving its water solubility and absorbability.

FOOD CHEMISTRY (2024)

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Article Chemistry, Applied

Electrochemical determination of Roxarsone using preconcentration-based signal amplification on modified screen-printed electrode

Luis M. C. Ferreira, Paulo R. Martins, Cristiane G. Silva, Luiz H. Marcolino-Junior, Marcio F. Bergamini, Fernando C. Vicentini

Summary: A lab-made screen-printed electrode based on poly(ethylene terephthalate) substrate modified with a hybrid film containing gold nanoparticles-decorated graphene was developed for the detection of ROX in chicken purge and river water samples. The electrode exhibited enhanced electroactive area and charge transfer due to the presence of nanostructured matrix. The method achieved a limit of detection of 60 nM and 97 nM for ROX in diluted river water and chicken purge samples, respectively.

FOOD CHEMISTRY (2024)

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Article Chemistry, Applied

ACE inhibitory peptides from enzymatic hydrolysate of fermented black sesame seed: Random forest-based optimization, screening, and molecular docking analysis

Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie

Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.

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Article Chemistry, Applied

Application of novel adsorbents synthesized with polypyrrole in magnetic solid-phase extraction of fungicides from fresh juice and environmental water

Zheng Gang, Yi-Wen Cao, Zi-Ying Zeng, Min Chen, Shu-Tong Yang, Miao-Miao Su, Yun-Liu Zeng, Qin Tian, Zhong-Hua Yang

Summary: A magnetic adsorption material based on a metal-organic framework was designed and prepared for extracting fungicides from juice and water. The material showed potential as an adsorbent and achieved good experimental results through parameter optimization. Satisfactory recoveries and low RSD values were obtained when applied to real samples.

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Article Chemistry, Applied

Active packaging: Development and characterization of polyvinyl alcohol (PVA) and nitrite film for pork preservation

Romicy Dermondes Souza, Edivania Ribeiro Lopes, Eduardo Mendes Ramos, Taila Veloso de Oliveira, Cristiane Patricia de Oliveira

Summary: This study developed polyvinyl alcohol films incorporated with sodium nitrite and applied them to refrigerated pork. The presence of nitrite did not alter the physical properties of the films and reduced the oxidation level of the pork.

FOOD CHEMISTRY (2024)

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Article Chemistry, Applied

Synthesis of novel oxytetracycline-molecularly imprinted polymer using a semi-covalent chemical imprinting approach for magnetic dispersive solid phase extraction of tetracyclines in water and milk samples

Leticia Maria Effting, Alexandre Urbano, Ayla Campos do Lago, Eduardo Costa de Figueiredo, Cesar Ricardo Teixeira Tarley

Summary: In this study, a highly efficient analytical method was proposed for the preconcentration and determination of tetracyclines in water and milk samples using a magnetic molecularly imprinted polymer. The method demonstrated low detection limits and high preconcentration factors, and showed good recovery rates in real samples.

FOOD CHEMISTRY (2024)

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Article Chemistry, Applied

Differentiation of protein types extracted from tilapia byproducts by FTIR spectroscopy combined with chemometric analysis and their antioxidant protein hydrolysates

Kwanruedee Wachirattanapongmetee, Somporn Katekaew, Natthida Weerapreeyakul, Supawan Thawornchinsombut

Summary: This research aimed to characterize different protein types in tilapia byproducts and found that alkali-aided protein extract (AP) had a higher content of 8-sheet structure and lower total sulfhydryl content and surface hydrophobicity. After protein hydrolysis, AP hydrolysate showed the strongest ABTS radical scavenging activity, while sarcoplasmic protein (SP) hydrolysate had the strongest metal chelating ability.

FOOD CHEMISTRY (2024)

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Article Chemistry, Applied

Sodium alginate/guar gum based nanocomposite film incorporating β-Cyclodextrin/persimmon pectin-stabilized baobab seed oil Pickering emulsion for mushroom preservation

Zhikun Yang, Mingrui Li, Yanxiao Li, Xiaowei Huang, Zhihua Li, Xiaodong Zhai, Jiyong Shi, Xiaobo Zou, Jianbo Xiao, Yue Sun, Megan Povey, Yunyun Gong, Melvin Holmes

Summary: To overcome the limitations of sodium alginate/guar gum film (SG), a study was conducted to enhance its properties using beta-Cyclodextrin/persimmon pectin-stabilized baobab seed oil Pickering emulsion (BOPE), silver nanoparticles (AgNPS), and Lycium ruthenicum extract (LA). The results showed that the optimized BOPE-loaded SG/LA/AgNPS film improved the mechanical, barrier, nutrient retention, and biological properties, making it suitable for active packaging applications.

FOOD CHEMISTRY (2024)

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Article Chemistry, Applied

NanoLC-MS/MS protein analysis on laser-microdissected wheat endosperm tissues: A comparison between aleurone, sub-aleurone and inner endosperm

Wisse Hermans, Sabrina Geisslitz, Yamina De Bondt, Niels A. Langenaeken, Katharina A. Scherf, Christophe M. Courtin

Summary: This study used laser microdissection and nanoLC-MS/MS to explore the relative differences in protein composition between different parts of wheat endosperm. The results showed that the sub-aleurone contained a higher proportion of gluten proteins than the inner endosperm, with differences in specific protein components.

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Article Chemistry, Applied

Biological activity of optimized phenolic extracts of quince (Cydonia oblonga Miller) parts before and after simulated in vitro gastrointestinal digestion

Seda Altuntas, Mihriban Korukluoglu

Summary: This study obtained phenolic extracts from different parts of quince under optimized extraction conditions and evaluated their properties. The results showed that quince leaf had the highest total phenolic content and antioxidant activity. After in vitro digestion, the total phenolic content and antioxidant activity of all quince parts decreased. Quince leaf extract exhibited the strongest antibacterial activity.

FOOD CHEMISTRY (2024)

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Article Chemistry, Applied

Distribution and transition of aroma-active compounds in dark chocolate model systems under conching conditions

Yvonne Guckenbiehl, Eva Ortner, Isabell Rothkopf, Ute Schweiggert-Weisz, Gottfried Ziegleder, Andrea Buettner, Susanne Naumann-Gola

Summary: This study investigated the distribution and transition of aroma-active volatiles in dark chocolate and found that the diffusion mechanisms of these compounds depended on their physico-chemical properties and the mass composition of the chocolate. The accumulation of compounds in the fat phase increased with decreasing polarity and increasing fat content. The presence of cocoa particles also affected the concentration of certain compounds in the fat phase.

FOOD CHEMISTRY (2024)

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