Article
Food Science & Technology
Jia-Wen Wei, Jia-Rong He, Shi-Yi Chen, Yi-Han Guo, Xuan-Zhu Huo, Nuan Zheng, Shuo-Hui Cao, Yao-Qun Li
Summary: Polycyclic aromatic hydrocarbons (PAHs) are a major cause of human cancer. This study developed a quantitative analysis method for PAH4 using the back propagation neural network (BPNN) algorithm and constant wavelength synchronous fluorescence (CWSF) spectra as the data sets. The method can predict the concentrations of PAH4 in edible oil samples without preprocessing or pre-separation. It has been proven to be a powerful tool for the rapid detection of PAH4.
Article
Food Science & Technology
Na Deng, Yangping Liu, Yongjian Cai, Hui Li, Changzhu Li, Zhihong Xiao, Bo Zhang, Miao Liu, Fang Fang, Jianhui Wang
Summary: This study characterized the ethanol extract from lotus seed peel powder (EEL) and found that it exhibited strong antioxidant properties. The study also found that EEL could protect the color, maintain the pH value, and reduce TVB-N and TBARS values of sausages, thus prolonging their shelf life.
Article
Chemistry, Applied
Xianbao Sun, Rui Guo, Taijie Zhan, Yuxing Kou, Xuan Ma, Hong Song, Wei Zhou, Lihua Song, Hui Zhang, Fan Xie, Chunmei Yuan, Zibo Song, Yan Wu
Summary: This study demonstrates the potential of tamarind seed polysaccharide and its depolymerized fraction in retarding ice recrystallization in ice cream. Molecular dynamics simulations also reveal their activity in retarding ice growth.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Ang Zhang, Xiankang Fan, Xiaoqun Zeng, Jue Xu, Changyu Zhou, Qiang Xia, Yangying Sun, Zhen Wu, Daodong Pan
Summary: This study improved the physicochemical, antimicrobial, and release properties of fish skin gelatin films by incorporating dual-layer nanoparticles. These composite films showed improved tensile strength, thermal stability, UV-blocking properties, and antimicrobial activity against spoilage bacteria. The study also demonstrated the effectiveness of these films in preserving air-dried chicken.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Qing Guo, Junwei Wang, Ye Liu, Shujun Wang
Summary: The study successfully overcame the poor water dispersibility and low bioaccessibility of capsaicin (CAP) by using a pH-driven method to fabricate CAP-loaded protein-rhamnolipid (Rha) complexes. The complexes with good physicochemical properties were prepared by adjusting the mass ratio between pea protein isolate (PPI)/whey protein isolate (WPI) and CAP. The encapsulation efficiency and stability of the complexes were improved, and the encapsulated CAP exhibited better water dispersibility and delayed-release, leading to improved bioaccessibility.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Yongdi Li, Zhongxiu Wang, Yang Qin, Na Ji, Liu Xiong, Qingjie Sun
Summary: Adding gelatin can construct dried flat potato starch noodles with a porous structure, reducing cooking time and improving the cooking quality of the noodles.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Yinghui Li, Guanwen Liu, Ning Liao, Fengqin Xu, Juan Wang, Dongyan Shao, Chunmei Jiang, Junling Shi
Summary: This study developed a complex composed of walnut protein, tea polyphenol, and Lactobacillus rhamnosus cells, which self-aggregated under acidic conditions and were coated with alginate. The complex formation was facilitated by hydrogen bonding and hydrophobic interactions. The complex showed high thermal stability and exhibited a significant increase in live bacterial cells compared to free cells in simulated gastric fluid. Oral administration of the complex increased the abundance of specific bacteria in the colon and cecum of mice. These findings contribute to the development of highly active probiotic products and provide insights into the underlying mechanisms.
FOOD HYDROCOLLOIDS
(2024)
Article
Food Science & Technology
Carlos Adelantado, Jose Angel Salatti-Dorado, Carlos Herrera, Lourdes Arce, Maria Jose Cardador
Summary: High-performance-ion mobility spectrometry (HPIMS) was used for the first time in the analysis of olive oil samples, following a simple liquid-liquid extraction procedure. The developed methodology is user-friendly, fast, and inexpensive, complying with the principles of green chemistry. The proposed approach, combined with multivariate analysis, showed potential in classifying olive oil samples based on their organoleptic quality, with high accuracy rates.
Article
Chemistry, Applied
Zicong Wan, Nan Xiao, Shanguang Guo, Xingguo Tian, Minmin Ai
Summary: Tea polyphenol (TP) and phosphates have a synergistic effect on the gelation properties of egg white protein (EWP). Phosphates enhance the crystallinity of EWP, while TP can alter the protein structure. The study found that the synergistic effect of TP and phosphates prolongs the gelation time of EWP, decreases the rigidity of the gel, but increases its springiness and true stress.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jianming Wang, Ziyun Liu, Kaiwen Zheng, Zhe Yuan, Chen Yang
Summary: By combining with high methoxyl pectin (HMP), the emulsifying properties of oat protein isolate (OPI) were improved. The OPI-HMP complex formed soluble complexes under specific pH conditions, exhibiting excellent emulsifying activity and stability, making it suitable as a delivery system for lipid soluble bioactive compounds in food and biomedical applications.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
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.
Article
Chemistry, Applied
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.
Review
Chemistry, Applied
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.
Article
Chemistry, Applied
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.
Review
Chemistry, Applied
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.
Article
Chemistry, Applied
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.
Review
Chemistry, Applied
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.
Article
Chemistry, Applied
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.
Article
Chemistry, Applied
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.
Article
Chemistry, Applied
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.
