Article
Chemistry, Applied
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.
Article
Chemistry, Applied
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.
Article
Chemistry, Applied
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.
Article
Chemistry, Applied
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.
Article
Chemistry, Applied
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.
Article
Biotechnology & Applied Microbiology
Giacomo Mantegazza, Robin Duncan, Nicolo Telesca, Giorgio Gargari, Susanna Perotti, Patrizia Riso, Simone Guglielmetti
Summary: This study investigates whether salad-associated LAB can survive the gastrointestinal transit (GIT) and contribute to the gut microbiota. The results suggest that salad-associated LAB can survive in the gastrointestinal tract, but their quantity does not significantly alter the composition of the gut microbiota.
Article
Food Science & Technology
Valentina Maria Merlino, Oriana Mosca, Ferdinando Fornara, Rocco Roma, Elisabetta Bonerba, Achille Schiavone, Rosa Laura Passaro, Martina Tarantola
Summary: This research explores the impact of key socio-psychological dimensions on individuals' intention to eat insect-based foods. The findings indicate that individuals with higher concern for environmental and ethical sustainability are more open to eating insects, particularly if they are treated ethically. The integrated attitude-food-intention model used in this study represents an innovative approach in consumer behavior research.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Chemistry, Applied
Shanxing Gao, Yishen Cheng, Xuejiao Zhang, Guanghua Zhao, Jiachen Zang
Summary: The one-dimensional self-assembly of proteins into filaments has been extensively studied. This review summarizes the structures, assembly behaviors, methodologies, and applications of natural and synthetic protein filaments. Current challenges and future strategies in this research field are also discussed.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Shengnan Li, Panpan Li, Jing Wang, Yanju Lu, Yuxiang Chen, Zhendong Zhao, Jianxin Jiang, Xian Cheng, Liangwu Bi
Summary: This study prepared low oil emulsion gels stabilized by camellia saponin (CS) and different concentrations of carrageenan (KC), and investigated their particle size, microstructure, rheology, and stability. The results showed that the addition of KC decreased the average particle size of emulsion droplets and resulted in the formation of spindle-shaped oil droplets, leading to good solid-like properties and excellent stability of the samples. These co-stabilized emulsion gels with CS and KC have great potential for solid fat replacement in low-saturated and trans-fat-free foods.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinmei Sha, Haili Sun, Yue Li, Jincan Wu, Haotong Zhang, Rui Yang
Summary: This paper summarizes the structural characteristics and properties of various prolamin proteins, and their applications as nanocarriers for delivering bioactive compounds. Strategies to improve the stability and bioavailability of prolamin proteins are emphasized, along with the limitations and challenges in the field of food science. Potential approaches to overcome these limitations are recommended, and the future outlook for prolamin proteins as nanocarriers in food applications is discussed.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Sabrina Baether, Jasper Hartwig Seibt, Christoph Simon Hundschell, Jose C. Bonilla, Mathias Porsmose Clausen, Anja Maria Wagemans
Summary: This study investigated the phase behavior and structure formation of alginate-gelatin composite gels under different mixing ratios and temperatures. The state of gelatin, either liquid or gelled, strongly influenced the gelation velocity and strength of alginate. Different microstructures were observed in the phase-separated networks depending on the mixing ratio, which correlated with variations in the turbidity of the gels. The findings provide insights into the structure-function relationship of alginate-gelatin composite gels, potentially beneficial for the customization of specific network types for 3D bioprinting.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jinzhao Xu, Mengqi Tang, Danping Wang, Qinggang Xie, Xiaoxi Xu
Summary: This study investigated the dynamic evolution of oat globulin (OG) fibrils during their formation, revealing that OG undergoes structural unfolding and hydrolysis before reassembling into fibrils enriched in beta-sheet structures. The formation process is driven by disulfide bonds, electrostatic, and hydrophobic interactions. Moreover, OG fibrils exhibit altered emulsifying properties and increased antioxidant function.
FOOD HYDROCOLLOIDS
(2024)
Article
Food Science & Technology
Dae Hee Chung, Doo Bong Han, Rodolfo M. Nayga Jr, Sang Hyeon Lee
Summary: This study investigates the effects of calorie-related information on food choices and reveals that presenting either daily calorie recommendations or specific calorie information can reduce consumers' calorie consumption. However, when both types of information are presented concurrently, this effect is nullified. The study also finds that personality traits, such as extroversion and self-esteem, influence food choices, with extroverts more likely to choose lower-calorie options. Good self-restraint is also linked to lower-calorie choices. These findings highlight the importance of strategic calorie information policies in promoting healthier choices.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Chemistry, Applied
Charlotte Dallay, Catherine Malhiac, Benoit Duchemin, Geraldine Savary, Celine Picard
Summary: This study developed an original approach to investigate the behaviour of linalool in a model lamellar emulsion. The results showed that linalool has high interfacial activity and can act as a co-surfactant. The addition of linalool affected the molecular organization and rheological properties of the emulsions. Furthermore, the texture and sensory properties of the emulsions were also influenced by linalool.
FOOD HYDROCOLLOIDS
(2024)
Article
Food Science & Technology
Terhi Pohjanheimo, Pauliina Ojansivu, Anu Hopia
Summary: The surrounding environment plays a significant role in well-being and behavior, and the sensory experience of a place has not been systematically measured and characterized. The current study developed the Sensory Walk Questionnaire and tested it in a restaurant environment. The results showed differences in perceived odour and sound intensity, pleasantness of odours, sounds, and visual environment, as well as sensory descriptors between different areas in the restaurant.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Chemistry, Applied
Yong Cheng, Xi Chen, Tian Yang, Zhaojun Wang, Qiuming Chen, Maomao Zeng, Fang Qin, Jie Chen, Zhiyong He
Summary: The present study investigates the efficacy of utilizing whey protein isolate (WPI) and ferulic acid (FA) in combination to enhance the storage stability of mulberry anthocyanin extract (MAE). The combination of WPI and FA exhibits a remarkable stabilizing effect on the MAE solution through non covalent interactions mediated by hydrophobic interaction between B-lactoglobulin (B-LG) and cyanidin-3-O-glucoside (C3G). The findings provide a foundation for enhancing the storage stability of anthocyanins and expanding the utilization of MAE pigment in the food industry.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jianyu Zhu, Lu Liu, Xiaotian Li, Qing Zhang, Ziheng Wang, Ning Chen, Huan Wang, Fengying Xie, Baokun Qi, Lianzhou Jiang
Summary: In this study, xanthan gum (XG)-stabilized oil bodies (OBs) were used to prepare oleogels. The addition of XG significantly improved the stability of OBs and resulted in oleogels with improved properties such as oil holding capacity and rheological behavior. The research provides guidance for the design and quality control of OB-based oleogels.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Binghang Li, Miaomiao Chen, Yuan Wu, Bing Liu, Gangliang Huang
Summary: The developed smart aerogel labels based on gelatin/gum arabic showed a visually observable color change in the presence of volatile ammonia and immediate colorimetric response to food spoilage. The addition of plasticizers or hardeners further enhanced the responsiveness of the aerogel to volatile ammonia. The interpenetration of the polymer networks may contribute to these enhancements.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xiaoxue Lu, Rongrong Ma, Jinling Zhan, Tianyi Yang, Yaoqi Tian
Summary: The physiological function of thermally treated starch-based foods was analyzed through in vitro fermentation. Different thermal treatments affected the structure of resistant starch and the presence of harmful substances. The fermentation properties of these treated foods were also influenced.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xiuxiu Teng, Min Zhang, Benu Adhikari, Yamei Ma
Summary: pH-responsive labels prepared by 4D printing and light-curing technology effectively monitor quality changes in respiring climacteric fruits.
FOOD HYDROCOLLOIDS
(2024)
