Nutrition & Dietetics

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Article Chemistry, Applied

A convenient and effective method for determining organophosphorus pesticides in citrus fruits based on a novel dispersive solid phase extraction using UiO-66/Alg bead as the sorbent

Jiexue Zhao, Xuejin Mao, Qingqing Zhang, Weiming Xiao, Aiping Yan, Jiateng Hu, Songlin Jiang, Haijun Li, Yuanxing Wang

Summary: This study presents a novel, convenient, and effective method for assaying organophosphorus pesticides (OPPs) in citrus fruits. The use of shaped UiO-66/Alg beads in place of traditional powder sorbents simplifies the sample pretreatment process and improves separation efficiency. Furthermore, UiO-66/Alg beads exhibit good reusability and effectively exclude matrix interferences. The method demonstrates satisfactory sensitivity, accuracy, and precision, and the adsorption mechanism is investigated using ATR-FTIR and UV-Vis-DRS techniques.

FOOD CHEMISTRY (2024)

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Article Chemistry, Applied

Simultaneous determination of 226Ra and 228Ra in food samples using liquid scintillation counting

Qishan Zheng, Yao Zhang, Liangliang Yin, Yuxin Qian, Yanqin Ji

Summary: A cost-effective method using liquid scintillation counting was developed to simultaneously determine the radioactivity of 226Ra and 228Ra in food samples. The method showed good accuracy and detectability in food samples.

FOOD CHEMISTRY (2024)

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Article Chemistry, Applied

Can samphire be the new salt? Understanding the potential of samphire harvested from the UK coastline

Saumya Sood, Lisa Methven, Dimitris P. Balagiannis, Qiaofen Cheng

Summary: The minerals and amino acids in samphire extract may collectively contribute to its salty taste, making it a viable option for reducing sodium in food products.

FOOD CHEMISTRY (2024)

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Article Chemistry, Applied

Efficient removal of PAHs from peanut oil using coconut shell-based activated charcoal decorated by cationic (CTAB), anionic (SDS), non-ionic surfactant (Triton X-100)

Junmin Ji, Yaxin Zhang, Dan Wang, Yan Wang

Summary: This study investigates the application of coconut shell-based activated charcoal decorated with three different electronegativities of surfactants for removing PAHs from peanut oil. The results demonstrate that the modified activated charcoal effectively removes PAHs and preserves the nutritional quality and flavor of the peanut oil. This study highlights the effectiveness and feasibility of low-cost surfactant-modified coconut shell-based activated charcoal.

FOOD CHEMISTRY (2024)

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Article Chemistry, Applied

Exploring the mechanism of probiotics in enhancing the utilization of chemical components (or polyphenols) of grape seed extract

Lei Xu, Jiahao Liao, Xiaoqiong Li, Liying Zhu, Xin Wang, Benhong Xu, Liang Li, Xiaolei Ze, Haibiao Sun, Jinjun Li

Summary: In this in vitro fermentation study, the effects of combined probiotics on the utilization of grape seed extract in humans were investigated. The results showed that probiotics enhanced the conversion and utilization of catechins and epicatechins, increased the production of certain short-chain fatty acids, and modulated the composition of gut microbiota.

FOOD CHEMISTRY (2024)

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Article Chemistry, Applied

The effect of lactic acid bacteria fermentation on physicochemical properties of starch from fermented proso millet flour

Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke

Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.

FOOD CHEMISTRY (2024)

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Article Chemistry, Applied

Preparation and properties of pH-sensitive cationic starch nanoparticles

Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen

Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.

FOOD CHEMISTRY (2024)

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Review Chemistry, Applied

Production, effects, and applications of fructans with various molecular weights

Dawei Ni, Shuqi Zhang, Xiaoyong Liu, Yingying Zhu, Wei Xu, Wenli Zhang, Wanmeng Mu

Summary: This review covers the extraction, enzymatic transformation, and fermentation production processes for fructans with diverse molecular weights. It highlights the enzymes involved in fructan biosynthesis and their physiological effects, with a special emphasis on their prebiotic properties. Moreover, the applications of fructans with varying molecular weights are also emphasized.

FOOD CHEMISTRY (2024)

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Article Chemistry, Applied

Multidimensional exploration of the bitterness amelioration effect of roasting on Wuyi Rock tea

Weiying Su, Li Ni, Yizhe Chen, Daoliang Wang, Chih-Cheng Lin, Yuan Liu, Zhibin Liu

Summary: This study investigated the impact of roasting on the bitterness of Wuyi Rock tea (WRT) through an integrated approach. The results showed that roasting effectively reduced the perceived bitterness of WRT, supported by decreases in bitter compounds and calcium mobilization. These findings provide compelling evidence for the bitterness-ameliorating effect of roasting and expand our knowledge of the role of roasting in shaping tea flavor.

FOOD CHEMISTRY (2024)

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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.

FOOD CHEMISTRY (2024)

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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.

FOOD CHEMISTRY (2024)

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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.

FOOD CHEMISTRY (2024)

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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.

FOOD CHEMISTRY (2024)

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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.

FOOD CHEMISTRY (2024)

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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.

FOOD CHEMISTRY (2024)

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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.

FOOD CHEMISTRY (2024)

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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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