Nutrition & Dietetics

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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.

FOOD CHEMISTRY (2024)

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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.

FOOD CHEMISTRY (2024)

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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.

FOOD CHEMISTRY (2024)

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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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Article Chemistry, Applied

Influence of yeast growth conditions and proteolytic enzymes on the amino acid profiles of yeast hydrolysates: Implications for taste and nutrition

Sameera Sirisena, Sitha Chan, Nic Roberts, Sandra Dal Maso, Sally L. Gras, Gregory J. O. Martin

Summary: This study compared the differences in amino acid content between aerobic and anaerobic yeast, and investigated the effects of proteolytic enzymes on amino acid content. The results showed that aerobic yeast had higher amino acid concentrations, and hydrolysis with papain and alkaline protease released more amino acids, especially when applied to aerobic yeast.

FOOD CHEMISTRY (2024)

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Article Chemistry, Applied

Efficient preparation of oyster hydrolysate with aroma and umami coexistence derived from ultrasonic pretreatment assisted enzymatic hydrolysis

Junwei Zhang, Zongcai Tu, Zizi Hu, Yueming Hu, Hui Wang

Summary: An efficient protease and ultrasonic pretreatment were used to prepare umami-aroma flavor oyster hydrolysate. The optimized method showed higher levels of amino acid nitrogen and major aroma compounds. Taste analysis demonstrated increased umami and saltiness due to the accelerated release of specific compounds.

FOOD CHEMISTRY (2024)

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Article Chemistry, Applied

Kinetic models applied to quality change and shelf-life prediction of fresh-cut pineapple in food cold chain

Bo-Kai Liao, Ai Ping Goh, Chong In Lio, Hsin- Hsiao

Summary: This study developed a predictive model for the remaining shelf-life of fresh-cut pineapple by considering microbial, chemical, and sensory indicators. Key quality indicators include total viable count, vitamin C loss, and weight loss.

FOOD CHEMISTRY (2024)

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Article Chemistry, Applied

Structure and in vitro digestibility of amylose-lipid complexes formed by an extrusion-debranching-complexing strategy

Qing Liu, Huanan Guan, Yuanxin Guo, Dongxu Wang, Yueyue Yang, Hangyan Ji, Aiquan Jiao, Zhengyu Jin

Summary: An extrusion-debranching-complexing strategy was proposed to increase the formation of amylose-lipid complexes, resulting in complexes with improved short-range molecular order and increased resistant starch content.

FOOD CHEMISTRY (2024)

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Article Chemistry, Applied

Voltammetric nano-molar range quantification of agrochemical pesticide using needle-like strontium pyrophosphate embedded on sulfur doped graphitic carbon nitride electrocatalyst

Chandran Bhuvaneswari, Ramasamy Shanmugam, Arumugam Elangovan, Ponnaiah Sathish Kumar, Chandrasekaran Sharmila, Karuppaiah Sudha, Ganesan Arivazhagan, Palaniappan Subramanian

Summary: A viable sensor for agrochemical pesticides was developed using needle-like SrPO/SCN nanocomposite. The sensor exhibited high sensitivity, selectivity, and stability, and successfully detected DPA in real samples.

FOOD CHEMISTRY (2024)

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Article Chemistry, Applied

Single-drop electrochemical immunosensor with 3D-printed magnetic attachment for onsite smartphone detection of amoxicillin in raw milk

Serdar Sanli

Summary: In this study, a portable electrochemical immunosensor based on 3D-printed technology was developed for rapid detection of amoxicillin in milk samples. The sensor showed a linear response in the range of 0.5-100 μM with a low detection limit.

FOOD CHEMISTRY (2024)

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Article Chemistry, Applied

Phenols and saliva effect on virgin olive oil aroma release: A chemical and sensory approach

Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales

Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.

FOOD CHEMISTRY (2024)

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Article Chemistry, Applied

Effect of milling on in vitro Digestion-Induced release and bioaccessibility of active compounds in rice

Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan

Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.

FOOD CHEMISTRY (2024)

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Article Chemistry, Applied

Unraveling proteome changes of Sunit lamb meat in different feeding regimes and its relationship to flavor analyzed by TMT-labeled quantitative proteomic

Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin

Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.

FOOD CHEMISTRY (2024)

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Review Chemistry, Applied

Delivery systems designed to enhance stability and suitability of lipophilic bioactive compounds in food processing: A review

Min Hyeock Lee, Hyeong Do Kim, Yun Jae Jang

Summary: This review explores delivery systems designed to optimize the stability and suitability of lipophilic bioactive compounds in food processing. The use of various biopolymers can protect bioactives and improve their processing suitability and chemical stability under diverse environmental conditions.

FOOD CHEMISTRY (2024)

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Article Chemistry, Applied

Characterization of key flavor substances and their microbial sources in traditional sour bamboo shoots

Hui Tang, Jin-Kui Ma, Lin Chen, Li-Wen Jiang, Lin-Zhi Kang, Ying-Yu Guo, Ge-Yang Men, Dan-Xia Nie, Rui-Min Zhong

Summary: This study analyzed the key flavor substances and microbial community in sour bamboo shoots. The results showed that acetic acid, lactic acid, and p-cresol were the main flavor compounds. Lactobacillus was the dominant genus and was significantly correlated with p-cresol. Levilactobacillus was positively correlated with lactic acid, p-cresol, and acetic acid. Additionally, Levilactobacillus spicheri was found to produce p-cresol.

FOOD CHEMISTRY (2024)

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