Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Ying Bai, Yingzhen Wang, Xiang Li, Jiarui Jin, Yujing Lu, Shan Jiang, Xiuping Dong, Hang Qi
Summary: This study investigated the interaction mechanism between phycocyanin and lysozyme using multispectral analysis and molecular simulations. The results showed that the interaction was primarily driven by electrostatic, hydrophobic, and hydrogen bonding forces. Molecular dynamics simulation identified the key residues involved in the binding interaction and revealed that the formation of the PC-Lys complex improved the kinetic and thermal stability of phycocyanin, which has important implications for its applications.
Article
Chemistry, Applied
Ziyang Diao, Shanshan Di, Peipei Qi, Zhenzhen Liu, Zhiwei Wang, Huiyu Zhao, Meng Wang, Chenghui Zhang, Xinquan Wang
Summary: This study summarized the stereoselective behaviors of Metconazole in four fruits and developed a new chiral separation method. The results of this study are significant for the comprehensive understanding of chiral studies and risk assessments of Metconazole.
Review
Chemistry, Applied
Kuanchen Huang, Jun Hu, Xusheng Li, Jianxia Sun, Weibin Bai
Summary: This article summarizes several frequently used physical processing techniques to enhance the formation of PACN and discusses the precursor substances and environmental factors influencing PACN yield.
Article
Chemistry, Applied
Izamara de Oliveira, Antonios Chrysargyris, Tiane C. Finimundy, Marcio Carocho, Celestino Santos-Buelga, Ricardo C. Calhelha, Nikolaos Tzortzakis, Lillian Barros, Sandrina A. Heleno
Summary: In this study, pansy and viola edible flowers were grown hydroponically with varying levels of Mg and Mn. The effects of nutrient levels on plant growth and nutritional composition were investigated, and the chemical compounds and activities in the flowers were analyzed. The results showed that Mg enrichment had a negative impact on plant growth and mineral accumulation, but improved photosynthetic performance. The edible flowers contained significant amounts of protein, low levels of fat, and various sugar contents, and exhibited antioxidant, antimicrobial, cytotoxic, and anti-inflammatory properties. This research not only expands our understanding of Mg and Mn interaction, but also accelerates important advancements in sustainable agriculture and food health, promoting a healthier and more conscious future.
Article
Chemistry, Applied
Cheng Yang, Zheng-Lian Mo, Qiu-Fang Zhang, Jin-Jie Xu, Xiao-Fang Shen, Yue-Hong Pang
Summary: In this study, a simple, efficient, and eco-friendly method for extracting estrogens from dairy products was developed using a membrane-protected magnetic solid-phase extraction (MP-MSPE) technique. The magnetic adsorbent Fe3O4@COF-LZU1 exhibited high extraction efficiency and stability, allowing for the accurate detection of estrogens in dairy products.
Article
Chemistry, Applied
Chuan Yang, Guangyu Wu, Yunhe Liu, Yingbiao Li, Chunhui Zhang, Chengjiang Liu, Xia Li
Summary: This study investigated the effects of low-voltage electrostatic field (LVEF) assisted -9°C and -12°C frozen storage, as well as non-LVEF-assisted -9°C and -12°C frozen storage, and conventional frozen storage (-18°C) on muscle microstructure and the oxidative denaturation of lamb protein. The results showed that LVEF-12 demonstrated better preservation of muscle microstructure and inhibition of protein oxidative denaturation compared to other freezing methods.
Article
Chemistry, Applied
Kyeonghye Guk, Soyeon Yi, Hyeran Kim, Suhyeon Kim, Eun-Kyung Lim, Taejoon Kang, Juyeon Jung
Summary: The PoreGlow system based on split green fluorescent protein (GFP) was developed and assessed for the rapid and accurate detection of L. monocytogenes. It showed high sensitivity and specificity, with no cross-reactivity with other bacteria. This system is promising for the early detection of L. monocytogenes in food products, which is crucial for preventing outbreaks and protecting public health.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Xin Tian, Yun Qin, Yuning Jiang, Xiaoyu Guo, Ying Wen, Haifeng Yang
Summary: Residue of hydrogen peroxide in food is harmful to human health. Researchers have developed a surface-enhanced Raman scattering (SERS) sensor for detecting hydrogen peroxide using a composite of reduced polyaniline modified gold nanoparticles. The sensor allows quantitative analysis and regeneration of the hydrogen peroxide, making it useful for monitoring residues in food and environmental samples.
Article
Chemistry, Applied
Yanina Kovalchuk, Anastasiia Podurets, Olga Osmolovskaya, Lawrence Nugbienyo, Andrey Bulatov
Summary: A novel smartphone digital image colorimetry-based approach using LDH nanoparticles was developed for fluoride ion determination, providing a linear range of 0.20-20 mg L-1 and a detection limit of 0.06 mg L-1.
Article
Chemistry, Applied
Genghua Chen, Lin Qi, Shuai Zhang, Haoqi Peng, Zetong Lin, Xiquan Zhang, Qinghua Nie, Wen Luo
Summary: A comprehensive comparison of metabolomic, lipidomic, and proteomic profiles between Shitou goose and Wuzhong goose revealed significant differences in meat quality, with energy metabolism and fatty acid metabolism pathways playing a major role in distinguishing breast and leg muscles.
Article
Chemistry, Applied
Dan Jiang, Ziliang Li, Hongyan Liu, Huihui Liu, Xiaoyang Xia, Xia Xiang
Summary: The study developed a novel nanocarrier Exo@Lu, which improved the water solubility and stability of Lu through encapsulation mechanism, enhancing bioavailability and efficacy in mitigating oxidative stress and inflammatory response.
Article
Chemistry, Applied
Liu Yang, Chengting Zi, Yanlang Li, Jia Huang, Zhijia Gu, Caiyun Wang, Jiang-Miao Hu, Zhihong Jiang, Wei Zhang
Summary: This study reveals the molecular interaction between glycans from corn silk and zeaxanthin, providing insights into the natural interactions and their significance in biological processes.
Article
Chemistry, Applied
Caiyu Zhang, Renli Shi, Weihua Liu, Zhiyue Xu, Si Mi, Yaxin Sang, Wenlong Yu, Xianghong Wang
Summary: The aim of this study was to investigate the effect of different thermal processing methods on the nutritional and physicochemical qualities of Penaeus vannamei. The results showed that the ratio of fatty acids in samples treated with microwaving and drying was more in line with the recommended health requirements. Furthermore, thermal processing caused protein oxidation in Penaeus vannamei, with microwaving resulting in the highest degree of oxidation.
Article
Chemistry, Applied
Wenze Wang, Liang Zhang, Puyuan Hu, Yuxuan Wang, Xinyi Jin, Rui Chen, Wentao Zhang, Yongsheng Ni, Jianlong Wang
Summary: A novel packaging film was developed to tackle microbial contamination and spoilage during pork storage by incorporating shellac-encapsulated cinnamaldehyde nano-capsules (SNCs) and chitosan (CS) film matrix. The film demonstrated controlled release behavior and antimicrobial properties, effectively extending the freshness duration of pork and regulating environmental moisture.
Article
Chemistry, Applied
Ke Ma, Ze-Yu Su, Yuan-Hang Cheng, Xue-Peng Yang
Summary: In this study, a novel peptide called Gymepeptide A was discovered in the water extract of Gynura medica, which showed strong inhibitory activity against alpha-amylase. Gymepeptide A possesses a unique double arginine residue structure and interacts with the active site region of alpha-amylase through hydrogen bonds and van der Waals forces, effectively inhibiting its hydrolysis activity. In vitro digestion tests revealed that Gymepeptide A significantly reduced the digestion rate of starch and the concentration of glucose produced. This suggests that Gymepeptide A has the potential to decrease postprandial blood glucose levels.
Article
Chemistry, Applied
Bidesh Mahata, Snehanjan Acharyya, Pallab Banerji, Prasanta Kumar Guha
Summary: This work presents the use of a chemiresistive gas sensor and machine learning techniques for the identification of fish adulteration and quality assessment. A highly sensitive SnO2 nanopetal-based sensor device was fabricated and calibrated to detect formaldehyde in fish samples. The sensing behavior of the sensor was used to estimate the spoilage level of freshly caught fish samples and classify them as fresh or adulterated with 100% accuracy using machine learning tools. Additionally, regression models were used to quantify the storage duration and spoilage level of fish samples.
Article
Chemistry, Applied
Hang Yu, Lin Jiang, Liyuan Gao, Ruyue Zhang, Yilong Zhang, Shaofeng Yuan, Yunfei Xie, Weirong Yao
Summary: High-intensity ultrasound is used to promote the maturation of soy sauce, increasing reducing sugars and soluble salt-free solids while decreasing free amino acid content. The Maillard reaction produced various flavor compounds, enhancing the aroma of soy sauce. The proportion of umami peptides with a molecular weight of 1-5 kDa was higher in ultrasound-matured soy sauce compared to freshly prepared and thermally treated samples. Ultrasound-assisted maturation improves product quality, reduces production time, and lowers costs.
