Food Chemistry

Current research articles.


The scientific journal Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/approach used. All papers should focus on the novelty of the research carried out.

Topics include: Chemistry relating to major and minor components of food, their nutritional, physiological, sensory, flavour and microbiological aspects; bioactive constituents; effects of processing; chemistry of food additives, contaminants etc.

The publisher is the Elsevier. The copyright and publishing rights of specialized products listed below are in this publishing house. This is also responsible for the content shown.

To search this web page for specific words type "Ctrl" + "F" on your keyboard (Command + "F" on a Mac). Then: type the word you are searching for in the window that pops up!

Additional research articles in the field of food chemistry, see Current Chemistry Research Articles. Magazines with similar content:

 - Food & Function.

 - Journal of Agricultural and Food Chemistry.



Food Chemistry - Abstracts



Preparation and characterization of isolated low degree of polymerization food-grade maltooligosaccharides

Publication date: 25 April 2018
Source:Food Chemistry, Volume 246

Author(s): Alexa J. Pullicin, Andrew J. Ferreira, Christopher M. Beaudry, Juyun Lim, Michael H. Penner

Research involving human responses to the consumption of starch and its hydrolysis products would benefit from convenient sources of well defined, low cost, food-grade maltooligosaccharides (MOS). This report addresses such need by presenting an approach to obtain aforementioned MOS. A chromatography-ready MOS sample containing proportionately high amounts of low degree of polymerization (DP) MOS is initially prepared from commercially-available maltodextrins (MD) by taking advantage of the DP-dependent differential solubility of MOS in aqueous-ethanol solutions. The low DP-enriched MOS preparation is subsequently fractionated via preparative column chromatography using cellulose-based stationary phases and step-gradient aqueous-ethanol mobile phases. The resulting fractions yielded isolated food-grade MOS ranging in DP from 3 to 7. NMR spectra of isolated MOS indicated minimal amounts of branched saccharides. Typical yields from a single fractionation protocol (2 g MD starting material), including solvent partitioning through preparative chromatography, ranged from ∼40 mg for DP 4, 5, and 7 to ∼100 mg for DP 3 and 6.






Datum: 18.11.2017


Emulsion stability during gastrointestinal conditions effects lipid digestion kinetics

Publication date: 25 April 2018
Source:Food Chemistry, Volume 246

Author(s): S.H.E. Verkempinck, L. Salvia-Trujillo, L.G. Moens, L. Charleer, A.M. Van Loey, M.E. Hendrickx, T. Grauwet

Oil-in-water emulsions were prepared with carrot- or tomato-enriched olive oil (5%w/v) and stabilized with Tween80 or sucrose esters (0.5%w/v) with different hydrophilic-lipophilic balance (8; 11 or 16). All emulsions had similar initial oil droplet sizes and were submitted to simulated gastrointestinal conditions using a kinetic digestion procedure. Sucrose esters induced an unstable system after gastric conditions leading to coalesced oil droplets, while Tween80 emulsions remained stable. Emulsion particle sizes at the end of the gastric phase were directly associated with the lipolysis kinetics during the intestinal phase. Moreover, a direct relationship was observed between lipolysis and carotenoid micellarisation for all emulsions, and depended mainly on the surfactant structure used. Tween80 emulsions led to a higher lipolysis extent (53–57%) and carotenoid bioaccessibility (17–42%) compared to sucrose ester emulsions (33–52% and 9–27%, respectively). These findings show the importance of the emulsifier structure and emulsion stability during gastrointestinal conditions in modulating lipolysis kinetics.






Datum: 18.11.2017


Direct infusion mass spectrometric identification of molecular species of glycerophospholipid in three species of edible whelk from Yellow Sea

Publication date: 15 April 2018
Source:Food Chemistry, Volume 245

Author(s): Kai-Qi Gang, Da-Yong Zhou, Ting Lu, Zhong-Yuan Liu, Qi Zhao, Hong-Kai Xie, Liang Song, Fereidoon Shahidi

Whelk has been exploited commercially as a delicacy for a long time. Although previous studies have suggested that whelk might serve as a potential rich source of long chain omega-3 polyunsaturated fatty acids (n-3 LC-PUFA) enriched phospholipid (PL), the molecular species profile of the PL have not been reported yet. In this study, more than 220 molecular species of glycerophospholipid (GP) belonging to eight classes including glycerophosphocholine, glycerophosphoethanolamine, glycerophosphoserine, glycerophosphoinositol, lysoglycerophosphocholine, lysoglycerophosphoethanolamine, lysoglycerophosphoserine and lysoglycerophosphoinositol in three species of edible whelks (Buccinium yokomaruae, Neptunea arthritica cumingi Cosse and Volutharpa ampullaceal) were identified for the first time by using direct infusion tandem mass spectrometric method. Most of the predominant GP molecular species contained n-3 LC-PUFA, especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Meanwhile, the whelk lipids contained a high proportion of PL (32.92–55.55% of total lipids) and PUFA (30.45–41.42% of total FA). Among PL, phosphatidylcholine (44.18–65.49mol%) was dominant.






Datum: 18.11.2017


Changes in the functional constituents and phytic acid contents of firiks produced from wheats at different maturation stages

Publication date: 25 April 2018
Source:Food Chemistry, Volume 246

Author(s): Berrin Özkaya, Secil Turksoy, Hazım Özkaya, Burcu Baumgartner, İrem Özkeser, Hamit Köksel

Three different wheat cultivars (Bezostaya, Eser and Cesit-1252) at four maturity stages were processed into firik which is a whole wheat-based ethnic food by using traditional cooking method. Some nutritional and antinutritional (moisture, ash, protein, fructans, dietary fibers, phenolic contents and antioxidant activity) properties of firiks were investigated. A significant increase was observed for the hectoliter and 1000 kernel weights whereas a decrease for ash and protein contents by increased maturation level. It was found that immature wheats especially at early stages of kernel development are rich sources of functional nutrients such as total dietary fiber (17.3–20.4%), fructans (4.1–7.2%), total phenolics (4602.5–4838.3 mgGAE/kg) and antioxidants (729.2–782.8 μmolTE/100 g) besides having lower phytic acid contents (498.6–604.9 mg/100 g).






Datum: 18.11.2017


Preparation of donut-shaped starch microparticles by aqueous-alcoholic treatment

Publication date: 25 April 2018
Source:Food Chemistry, Volume 246

Author(s): Yousof Farrag, Constanza Sabando, Saddys Rodríguez-Llamazares, Rebeca Bouza, Claudio Rojas, Luís Barral

A simple method for producing donut-shaped starch microparticles by adding ethanol to a heated aqueous slurry of corn starch is presented. The obtained microparticles were analysed by SEM, XRD and DSC. The average size of microparticles was 14.1 ± 0.3 μm with holes of an average size of 4.6 ± 0.2 μm. The crystalline arrangement of the microparticles was of a V-type single helix. The change in crystallinity from A-type of the starch granules to a more open structure, where water molecules could penetrate easier within the microparticles, substantially increased their solubility and swelling power. The microparticles exhibited a higher gelatinization temperature and a lower gelatinization enthalpy than did the starch granules. The donut-shaped microparticles were stable for more than 18 months and can be used as a carrier of an active compound or as a filler in bioplastics.






Datum: 18.11.2017


Comparison of international methods for the determination of total starch in raw sugars: Part II

Publication date: 25 April 2018
Source:Food Chemistry, Volume 246

Author(s): Marsha Cole, Gillian Eggleston

Industrial starch methods in the sugar industry are affected by sugarcane- and processing-derived colourants, and it was presumed that these methods are mathematically equatable. Using the USDA Starch Research method as a reference and factory raw sugars, the impact of colourants on the accuracy, precision, limits of detection/quantification, and mathematical equatability of the starch methods were investigated. Approximately 26–55% of raw sugar colour contributed to starch-I3 absorbance. The exclusion of a colour blank negatively affected method accuracy and the addition of a colour blank confirmed that these methods measured mostly colour instead of starch. Inefficient starch solubilization and the inability to standardize sugar colourants explained why starch results from these methods could not be mathematically equated to the USDA Starch Research method, or among different methods. An industrial starch method that efficiently solubilizes starch and includes a colour blank is urgently needed.






Datum: 18.11.2017


Effect of amino acids and frequency of reuse frying oils at different temperature on acrylamide formation in palm olein and soy bean oils via modeling system

Publication date: 15 April 2018
Source:Food Chemistry, Volume 245

Author(s): G. Daniali, S. Jinap, M. Sanny, C.P. Tan

This work investigated the underlying formation of acrylamide from amino acids in frying oils during high temperatures and at different times via modeling systems. Eighteen amino acids were used in order to determine which one was more effective on acrylamide production. Significantly the highest amount of acrylamide was produced from asparagine (5987.5µg/kg) and the lowest from phenylalanine (9.25µg/kg). A constant amount of asparagine and glutamine in palm olein and soy bean oils was heated up in modelling system at different temperatures (160, 180 and 200°C) and times (1.5, 3, 4.5, 6, 7.5min). The highest amount of acrylamide was found at 200°C for 7.5min (9317 and 8511µg/kg) and lowest at 160°C for 1.5min (156 and 254µg/kg) in both frying oils and both amino acids. Direct correlations have been found between time (R2 =0.884), temperature (R2 =0.951) and amount of acrylamide formation, both at p<0.05.






Datum: 18.11.2017


Fermented pomegranate wastes as sustainable source of ellagic acid: Antioxidant properties, anti-inflammatory action, and controlled release under simulated digestion conditions

Publication date: 25 April 2018
Source:Food Chemistry, Volume 246

Author(s): Luisella Verotta, Lucia Panzella, Stefano Antenucci, Valentina Calvenzani, Federica Tomay, Katia Petroni, Enrico Caneva, Alessandra Napolitano

Wastes deriving from production of wines by yeast fermentation of Punica granatum (fermented pomegranate wastes, FPW) showed a marked antioxidant activity in a series of conventional chemical tests. HPLC/MS analysis of the methanol extract showed the presence of ellagic acid (EA) as the main phenolic component at levels up to 40% on a w/w basis. Experiments using murine macrophages showed that FPW extract is able to reduce the LPS-induced expression of pro-inflammatory genes IL-1β, TNF-α and iNOS. A remarkable increase in the antioxidant properties and extractable EA content was observed following acid hydrolytic treatment of FPW. Under simulated gastrointestinal conditions, EA was slowly released from FPW up to 80% of the overall content over 2 h incubation at the slightly alkaline pHs simulating the small intestine environment, suggesting a potential of the material in nutraceuticals and other applications.






Datum: 18.11.2017


Physicochemical properties, in vitro digestibility and antioxidant activity of dry-heated egg white protein

Publication date: 25 April 2018
Source:Food Chemistry, Volume 246

Author(s): Juntong Wang, Yujie Chi, Yuan Cheng, Ying Zhao

Egg white powder is widely used as a food ingredient instead of fresh eggs. Dry heat treatment plays an essential role in the processing of egg white powder to obtain its excellent functionalities. In this study, the effect of dry heat treatment on egg white protein (EWP) was evaluated by determining its physicochemical properties and in vitro pepsin digestion. The results indicated that dry heat treatment reduced EWP thermal stability and tryptophan fluorescence and increased its surface hydrophobicity. SDS-PAGE revealed that abundant soluble aggregates formed during dry heating, and these aggregates could be digested by pepsin. The digestibility of dry-heated EWP was better than for untreated EWP, and the essential amino acid and low-molecular-weight peptide (Mw < 1 kDa) contents increased with increasing dry heating time. In vitro digests of EWP that were dry heat treated for 9–15 days exhibited excellent antioxidant properties.






Datum: 18.11.2017


Ice cream structure modification by ice-binding proteins

Publication date: 25 April 2018
Source:Food Chemistry, Volume 246

Author(s): Aleksei Kaleda, Robert Tsanev, Tiina Klesment, Raivo Vilu, Katrin Laos

Ice-binding proteins (IBPs), also known as antifreeze proteins, were added to ice cream to investigate their effect on structure and texture. Ice recrystallization inhibition was assessed in the ice cream mixes using a novel accelerated microscope assay and the ice cream microstructure was studied using an ice crystal dispersion method. It was found that adding recombinantly produced fish type III IBPs at a concentration 3 mg·L−1 made ice cream hard and crystalline with improved shape preservation during melting. Ice creams made with IBPs (both from winter rye, and type III IBP) had aggregates of ice crystals that entrapped pockets of the ice cream mixture in a rigid network. Larger individual ice crystals and no entrapment in control ice creams was observed. Based on these results a model of ice crystals aggregates formation in the presence of IBPs was proposed.






Datum: 18.11.2017


An effective approach to quantitative analysis of ternary amino acids in foxtail millet substrate based on terahertz spectroscopy

Publication date: 25 April 2018
Source:Food Chemistry, Volume 246

Author(s): Shao Hua Lu, Bao Qiong Li, Hong Lin Zhai, Xin Zhang, Zhuo Yong Zhang

Terahertz time-domain spectroscopy has been applied to many fields, however, it still encounters drawbacks in multicomponent mixtures analysis due to serious spectral overlapping. Here, an effective approach to quantitative analysis was proposed, and applied on the determination of the ternary amino acids in foxtail millet substrate. Utilizing three parameters derived from the THz-TDS, the images were constructed and the Tchebichef image moments were used to extract the information of target components. Then the quantitative models were obtained by stepwise regression. The correlation coefficients of leave-one-out cross-validation ( R loo - cv 2 ) were more than 0.9595. As for external test set, the predictive correlation coefficients ( R p 2 ) were more than 0.8026 and the root mean square error of prediction (RMSEp ) were less than 1.2601. Compared with the traditional methods (PLS and N-PLS methods), our approach is more accurate, robust and reliable, and can be a potential excellent approach to quantify multicomponent with THz-TDS spectroscopy.






Datum: 18.11.2017


Assessing in vitro digestibility of food biopreservative AS-48

Publication date: 25 April 2018
Source:Food Chemistry, Volume 246

Author(s): Teresa del Castillo-Santaella, Rubén Cebrián, Mercedes Maqueda, M. Jose Gálvez-Ruiz, Julia Maldonado-Valderrama

AS-48 is a bacteriocin with potential application as food biopreservative. In order to optimize its use for oral consumption, we assess the impact of gastrointestinal digestion, both in bulk and adsorbed at the air-water interface. Analysis of AS-48 digestion fragments in bulk by SDS-PAGE, RP-HPLC, and MALDI-TOF proves that the previous pepsin exposition promotes digestion by trypsin/chymotrypsin by exposing new cleavage sites. Regarding adsorbed AS-48, the in vitro digestion profile shows that the conformational change undergone by AS-48 upon adsorption affects its digestibility. Gastrointestinal enzymes cleave only susceptible residues, which are oriented into the aqueous phase, while hydrophobic susceptible residues remain undigested. Evaluation of the elasticity of the adsorbed layer confirms also the presence of undigested AS-48. These results are important towards the use of AS-48 in food formulations; assuring that some intact AS-48 resists digestion guarantees its antibacterial activity throughout the gastrointestinal tract.






Datum: 18.11.2017


Electronic noses in classification and quality control of edible oils: A review

Publication date: 25 April 2018
Source:Food Chemistry, Volume 246

Author(s): Tomasz Majchrzak, Wojciech Wojnowski, Tomasz Dymerski, Jacek Gębicki, Jacek Namieśnik

The growing demand for wholesome and nutritious food leads to intensification of production, which in turn can have a detrimental effect on quality and well-being of consumers. For that reason, it is important to develop novel methods of food control which would be characterized by a short time of analysis, adequate sensitivity and relatively low cost. One such technique involves the use of multi-sensory devices called electronic noses. In recent years there has been a rapid development of this method, especially in the area of food control. Electronic olfaction can be successfully used in the analysis of edible oils, in particular in the determination of the product’s geographical origin, and in detection of adulteration as well as deterioration caused by external factors.






Datum: 18.11.2017


Enzymatic alkylsuccinylation of tyrosol: Synthesis, characterization and property evaluation as a dual-functional antioxidant

Publication date: 25 April 2018
Source:Food Chemistry, Volume 246

Author(s): Silvia Marzocchi, Sampson Anankanbil, Maria Fiorenza Caboni, Zheng Guo

This work reports a novel approach to generate a new group of tyrosol-based amphiphilic lipid alkylsuccinylated tyrosol by lipase-catalyzed succinylation of tyrosol with alkylsuccinic anhydrides of varying alkyl chain lengths, in high yields (80–95%). The structures of the compounds were confirmed by MS, FTIR & 1H NMR; and their properties were characterized by Temperature-Ramp FTIR, DSC & CMC measurements. The synthesized compounds integrate water-soluble phenylethanoid and hydrophobic alkyl into one molecule thus are endowed with dual functions: retaining the antioxidant property of tyrosol and entailing tyrosol with new surface-active property. The DPPH activity of tyrosol (13.77%) was significantly enhanced by 2-dodecen-1-ylsuccinylated tyrosol (16.01%). Compared to tyrosol-based emulsions (76.63%), the lipid oxidation is reduced to 21.57% and 42.32% in 2-octen-1-ylsuccinylated/2-dodecen-1-ylsuccinylated tyrosol emulsions, respectively. This work brings new members to the library of functional lipid excipients and open a novel and effective synthetic pathway for derivation of phenyl alcohols.

Graphical abstract

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Datum: 18.11.2017


The effect of ethylene absorbent treatment on the softening of blueberry fruit

Publication date: 25 April 2018
Source:Food Chemistry, Volume 246

Author(s): Siyao Wang, Qian Zhou, Xin Zhou, Baodong Wei, Shujuan Ji

The potential of ethylene absorbent (EA) to delay softening of ‘Lanfeng’ blueberry (Vaccinium spp.) fruit in conjunction with cold storage was evaluated. The fruit quality was evaluated after 60 days of storage at 0 °C again kept at 20 °C, with or without EA. Changes in quality attributes and ethylene biosynthesis and fruit softening indicators were assessed. The results indicated that EA treatment inhibited fruit softening, reduced weight loss and decay, and prevented the loss of total phenolic content. It also decreased the fruit ethylene production by inhibiting 1-aminocyclopropane-1-carboxylic acid oxidase and 1-aminocyclopropane-1- carboxylic acid synthase activities, whilst maintaining firmness by hampering cell wall-degrading enzyme activities, especially after more than 30 days of cold storage. In conclusion, EA treatment can inhibit the softening of harvested blueberry fruit during storage at 0 °C and shelf life after cold storage. After being refrigerated for more than 30 days at 0 °C, the EA has a good effect on blueberries storage.






Datum: 18.11.2017


Effect of different stunning methods on antioxidant status, in vivo myofibrillar protein oxidation, and the susceptibility to oxidation of silver carp (Hypophthalmichthys molitrix) fillets during 72 h postmortem

Publication date: 25 April 2018
Source:Food Chemistry, Volume 246

Author(s): Longteng Zhang, Qian Li, Shiliang Jia, Zhan Huang, Yongkang Luo

This study aimed to evaluate the effects of different stunning methods (percussion, T1; immersion in ice/water slurry, T2; gill cut, T3) on antioxidant status, in vivo myofibrillar protein (MP) oxidation, and the susceptibility to postmortem oxidation (induced by hydroxyl radical oxidizing system) of silver carp (Hypophthalmichthys molitrix) fillets. Stress conditions, antioxidant enzyme activities, and protein oxidation parameters were analyzed during 72 h postmortem. The results indicated that the strongest stress conditions in the T3 group led to impaired glutathione peroxidase (GPx) and total superoxide dismutase (T-SOD) activity, and significantly (P < .05) higher carbonyl concentrations, thereby promoted in vivo MP oxidation of fillets. The T3 group also showed severe losses in myosin heavy chain (MHC) intensities and sulfhydryl groups at higher H2O2 concentrations. Overall, fillets from the T3 group were more susceptible to oxidative damage, and the T1 and T2 groups maintained better quality in terms of lower MP oxidation rates.






Datum: 18.11.2017


Direct duplex real-time loop mediated isothermal amplification assay for the simultaneous detection of cow and goat species origin of milk and yogurt products for field use

Publication date: 25 April 2018
Source:Food Chemistry, Volume 246

Author(s): Mi-Ju Kim, Hae-Yeong Kim

A multiple loop-mediated isothermal amplification (LAMP) method was developed to detect cow and goat milk in the field using a portable fluorescence device. For rapid on-site detection, this duplex LAMP assay was used in combination with direct amplification, without DNA extraction. The cow- and goat-specific LAMP primer sets were designed based on the mitochondrial cytochrome b gene, and showed specificity against 13 other animal species in the reactions. The sensitivity of the duplex LAMP assay for cow and goat was 0.1 and 1 pg, respectively. The detection limit for both target species in milk mixtures was 2%. This assay successfully amplified and identified the two target species in 24 samples of commercial milk and yogurt products, with 30 min sampling-to-result analysis time. Therefore, this direct duplex real-time LAMP assay is useful for on-site simultaneous detection of cow and goat milk in commercial products, a capability needed to confirm accurate labeling.






Datum: 18.11.2017


Effects of thickening agents on the formation and properties of edible oleogels based on hydroxypropyl methyl cellulose

Publication date: 25 April 2018
Source:Food Chemistry, Volume 246

Author(s): Zong Meng, Keyu Qi, Ying Guo, Yong Wang, Yuanfa Liu

Emulsion-templated approach was adopted to obtain edible oleogels using hydroxypropyl methyl cellulose (HPMC) as the main emulsifier in combination with the usage of thickening agents such as carboxymethyl cellulose (CMC), xanthan gum, sodium alginate, arabic gum, guar gum, flaxseed gum or locust bean gum. Polarized light microscopy (PLM) and rheological measurements were carried out to investigate the microstructure and mechanical strength of emulsions and their corresponding oleogels, respectively. X-ray diffraction (XRD) and Fourier Transform Infrared Spectroscopy (FTIR) analyses were employed to study the interaction between polysaccharides. Gel strength and oil binding capacity of oleogels were related to the mechanical strength of emulsions as well as to the network of soft solids. Oleogels with semi-crystalline structure were formed by the binding of liquid oil to polysaccharides, which were stabilized by the intramolecular or intermolecular molecular hydrogen bonds between polysaccharides.






Datum: 18.11.2017


Selective synthesis of partial glycerides of conjugated linoleic acids via modulation of the catalytic properties of lipases by immobilization on different supports

Publication date: 15 April 2018
Source:Food Chemistry, Volume 245

Author(s): Carlos M. Verdasco-Martín, Eduardo Garcia-Verdugo, Raul Porcar, Roberto Fernandez-Lafuente, Cristina Otero

Lipases B from Candida antarctica (CALB), Rhizomucor miehei (RML) and Thermomyces lanuginosus (TLL) were immobilized on octadecyl methacylate (OM) or octadecyl methacrylate (OMC) beads. Their specific activity and regioselectivity were studied in the synthesis of conjugated linoleic acid (CLA) partial glycerides, which presented nutraceutical properties. TLL derivatives were poor catalysts. Novozym® 435 was much better than Lipozyme® RM IM. RML activity (a GRAS enzyme) was modulated via immobilization. After only 3 h, OM−RML gave the highest CLA conversion (54% at 40 °C with 1:3 M ratio of glycerol to CLA). OM-RML reduced by a factor of 3.12 and 1.16 the activation energy of the reaction with Lipozyme® RM IM and Novozym® 435, respectively. The new GRAS preparation OM-RML brings forth an optimal regioselective preparation of sn-1 mono and sn-1,3 diacylglycerols rich in CLA, with a ratio of sn-1,3/sn-1,2 regioisomers of 21.8, compared to 2.3 for Novozym® 435.






Datum: 18.11.2017


Highly sensitive detection of gluten-containing cereals in food samples by real-time Loop-mediated isothermal AMPlification (qLAMP) and real-time polymerase chain reaction (qPCR)

Publication date: 25 April 2018
Source:Food Chemistry, Volume 246

Author(s): Alejandro Garrido-Maestu, Sarah Azinheiro, Pablo Fuciños, Joana Carvalho, Marta Prado

The treatment of gluten-related disorders is based on a lifelong, and strict, gluten-free diet. Thus, reliable and sensitive methods are required to detect the presence of gluten contamination. Traditional techniques rely on the detection of these proteins based on specific antibodies, but recent approaches go for an indirect route detecting the DNA that indicates the presence of cereals with gluten content. In the current study two different DNA amplification techniques, real-time PCR (qPCR) and real-time Loop-mediated isothermal AMPlification (qLAMP), were evaluated for their capability to detect and quantify gluten. Different detection strategies, based on these DNA amplification techniques, were tested. Even though good specificity results were obtained with the different approaches, overall qPCR proved more sensitive than qLAMP. This is the first study reporting a qLAMP based-method for the detection of gluten-containing cereals, along with its evaluation in comparison with qPCR.






Datum: 18.11.2017


Volatile compounds of Argentinean honeys: Correlation with floral and geographical origin

Publication date: 25 April 2018
Source:Food Chemistry, Volume 246

Author(s): Mariela Patrignani, Guillermina Andrea Fagúndez, Chrysoula Tananaki, Andreas Thrasyvoulou, Cecilia Elena Lupano

The determination of the botanical/geographical origin of honey provides assurance of the product’s quality. In the present work, honeys from different ecoregions of Argentina were analysed, and the possible link between the complete pollen profile of honey samples and their volatile composition was evaluated by multivariate statistical tools. A total of 110 volatile compounds were found and semiquantified in honey samples. Redundancy analysis showed significant correlations between the volatile profile of honeys and their production region (P = .0002). According to the present results, 3,8-p-menthatriene; cyclopropylidenemethylbenzene; 1,1,6-trimethyl-1,2-dihydronaphthalene; 1,2,4-trimethylbenzene; α-pinene; isopropyl 2-methylbutanoate; cymene; 2,6-dimethyl-1,6-octadiene; 3-methyloctane; 1-(1,4-dimethyl-3-cyclohexen-1-yl)ethanone; terpinolene; ethyl 2-phenylacetate; naphthalene and 7 unknown compounds could be used to classify Argentinean honeys according to their geographical origin with a prediction success of 96%. Moreover, it could be concluded that honeys with Eucalyptus sp., Aristotelia chilensis and T. Baccharis pollen types presented some characteristic volatile compounds which could be used as floral markers.






Datum: 18.11.2017


New PLS analysis approach to wine volatile compounds characterization by near infrared spectroscopy (NIR)

Publication date: 25 April 2018
Source:Food Chemistry, Volume 246

Author(s): Z. Genisheva, C. Quintelas, D.P. Mesquita, E.C. Ferreira, J.M. Oliveira, A.L. Amaral

This work aims to explore the potential of near infrared (NIR) spectroscopy to quantify volatile compounds in Vinho Verde wines, commonly determined by gas chromatography. For this purpose, 105 Vinho Verde wine samples were analyzed using Fourier transform near infrared (FT-NIR) transmission spectroscopy in the range of 5435 cm−1 to 6357 cm−1. Boxplot and principal components analysis (PCA) were performed for clusters identification and outliers removal. A partial least square (PLS) regression was then applied to develop the calibration models, by a new iterative approach. The predictive ability of the models was confirmed by an external validation procedure with an independent sample set. The obtained results could be considered as quite good with coefficients of determination (R2) varying from 0.94 to 0.97. The current methodology, using NIR spectroscopy and chemometrics, can be seen as a promising rapid tool to determine volatile compounds in Vinho Verde wines.






Datum: 18.11.2017


Analytical methods used for the authentication of food of animal origin

Publication date: 25 April 2018
Source:Food Chemistry, Volume 246

Author(s): Ouissam Abbas, Manuela Zadravec, Vincent Baeten, Tomislav Mikuš, Tina Lešić, Ana Vulić, Jelena Prpić, Lorena Jemeršić, Jelka Pleadin

Since adulteration can have serious consequences on human health, it affects market growth by destroying consumer confidence. Therefore, authentication of food is important for food processors, retailers and consumers, but also for regulatory authorities. However, a complex nature of food and an increase in types of adulterants make their detection difficult, so that food authentication often poses a challenge. This review focuses on analytical approaches to authentication of food of animal origin, with an emphasis put on determination of specific ingredients, geographical origin and adulteration by virtue of substitution. This review highlights a current overview of the application of target approaches in cases when the compound of interest is known and non-target approaches for screening issues. Papers cited herein mainly concern milk, cheese, meat and honey. Moreover, advantages, disadvantages as well as challenges regarding the use of both approaches in official food control but also in food industry are investigated.






Datum: 18.11.2017


Thymol nanoemulsions incorporated in quinoa protein/chitosan edible films; antifungal effect in cherry tomatoes

Publication date: 25 April 2018
Source:Food Chemistry, Volume 246

Author(s): Nancy Robledo, Paola Vera, Luis López, Mehrdad Yazdani-Pedram, Cristian Tapia, Lilian Abugoch

Thymol nanoemulsions were produced by spontaneous emulsification, ultrasound, and a combination of both methods. The best result in terms of size and polydispersion was spontaneous emulsification where thymol was efficiently encapsulated, the nanoemulsions inhibited Botrytis cinerea at 110 ppm of thymol. A 10% dilution of this nanoemulsion in water was used to prepare quinoa-chitosan films. The film microstructure was porous and heterogeneous. The tensile strength of the film was significantly lower but its mean elongation at break was similar to that of the control film. The water vapour permeability was similar to that of the control film. The effect of nanoemulsion-thymol-quinoa protein/chitosan coating on mould growth in inoculated cherry tomatoes was evaluated. Compared with control samples (tomatoes without coating and those coated with quinoa protein/chitosan), tomatoes with this coating and inoculated with B. cinerea showed a significant decrease in fungal growth after 7 days at 5 °C.






Datum: 18.11.2017


Chemical constituents, antioxidant and gastrointestinal transit accelerating activities of dried fruit of Crataegus dahurica

Publication date: 25 April 2018
Source:Food Chemistry, Volume 246

Author(s): Xinrui Wang, Changlong Zhang, Yajie Peng, Haimin Zhang, Zhigang Wang, Yang Gao, Ying Liu, Hailong Zhang

Crataegus dahurica Koehne is an edible wild fruit mainly distributed in Northeast China. The purpose of this study was to elucidate the chemical constituents and investigate the bioactivities of dried fruit of C. dahurica methanol extract (CdME). Through various chromatographic methods, thirty-five compounds were isolated from CdME for the first time and their structures were identified on the basis of physicochemical properties and spectroscopic data. The main structural types of these compounds were triterpenoids and polyphenolics. Pharmacological experiments results showed that CdME had potently antioxidant capacity and ethyl acetate fraction was the active part with the greatest antioxidant activities. Moreover, CdME especially n-butanol fraction significantly accelerated the gastrointestinal transit in mice (acceleration rate: 78.5 ± 1.5% vs. 69.9 ± 3.2% at a dose of 250 mg/kg, compared to the control group, P < .01). On the basis of these results, C. dahurica may be considered as a good resource of antioxidants and digestion-improving agents.






Datum: 18.11.2017


Kinetic and thermodynamic studies of bovine serum albumin interaction with ascorbyl palmitate and ascorbyl stearate food additives using surface plasmon resonance

Publication date: 25 April 2018
Source:Food Chemistry, Volume 246

Author(s): Farzaneh Fathi, Hossein Mohammadzadeh-Aghdash, Yousef Sohrabi, Parvin Dehghan, Jafar Ezzati Nazhad Dolatabadi

Ascorbyl palmitate (AP) and ascorbyl stearate (AS) are examples of food additives, which have extensive use in food industry. In this study, we evaluated the interaction of bovine serum albumin (BSA) with AP and AS using surface plasmon resonance (SPR). In order to immobilize BSA, carboxymethyl dextran hydrogel (CMD) Au chip was used. After activation of carboxylic groups, BSA was immobilized onto the CMD chip through covalent amide binding formation. AP and AS binding to immobilized BSA at different concentrations was assessed. The dose–response sensorgrams of BSA upon increasing concentration of AP and AS have been shown. The low value of equilibrium dissociation constant or affinity unit (KD) showed high affinity of both AP and AS to BSA. The KD value for binding of AP and AS to BSA were 4.09 × 10−5 and 1.89 × 10−5, at 25 °C. Overall, the attained results showed that AP and AS molecules can bind to BSA.






Datum: 18.11.2017


Effects of length and unsaturation of the alkyl chain on the hydrophobic binding of curcumin with Tween micelles

Publication date: 25 April 2018
Source:Food Chemistry, Volume 246

Author(s): Xiaoyong Wang, Ye Gao

This work studies the effects of length and unsaturation of alkyl chain on the hydrophobic binding of curcumin with Tween 20, 60 and 80 micelles. While Tween 20 and 60 possess 12 and 18 saturated carbons, respectively, in their alkyl chains, the alkyl chain of Tween 80, with one double bond, has the same length as Tween 60. Tween 60 micelles are superior to Tween 20 and 80 micelles for improving curcumin stability. The fluorescence measurement suggests that Tween 60 micelles provide curcumin with the most hydrophobic microenvironment, owing to the long and saturated alkyl chain of Tween 60. The pK a1 and binding constants of curcumin have the same order of Tween 60 > Tween 20 > Tween 80. These results show that the length increase, and unsaturation, of the alkyl chain of Tween surfactants have opposite effects on the hydrophobic binding of curcumin with Tween micelles.






Datum: 18.11.2017


Comparison and multivariate statistical analysis of anthocyanin composition in Lycium ruthenicum Murray from different regions to trace geographical origins: The case of China

Publication date: 25 April 2018
Source:Food Chemistry, Volume 246

Author(s): Zichao Wang, Yuzhen Yan, Tanzeela Nisar, Li Zou, Xi Yang, Pengfei Niu, Lijun Sun, Yurong Guo

Anthocyanin composition in forty-five Lycium ruthenicum Murray (LRM) samples grown in China was identified by high-performance liquid chromatography-electrospray ionisation-mass spectrometry (HPLC-ESI-MS) and quantified by HPLC with a diode array detector (HPLC-DAD). The results showed that the overall pattern of anthocyanin composition of LRM from different provinces was the same, while the individual and total anthocyanin concentrations, were significantly different, indicating an important impact of geographical origin on anthocyanin composition, which can be considered as credible indices for LRM classification. Principal component analysis (PCA) and linear discriminant analysis (LDA) were applied to develop discrimination models for the anthocyanin concentrations. PCA clearly separated the LRM based on its geographical origins. LDA satisfactorily categorized the samples by providing a 100% success rate based on geographical origins. The results obtained could be used to trace the geographical origin of LRM.






Datum: 18.11.2017


Green coffee seed residue: A sustainable source of antioxidant compounds

Publication date: 25 April 2018
Source:Food Chemistry, Volume 246

Author(s): A.C.C.M. Castro, F.B. Oda, M.G.J. Almeida-Cincotto, M.G. Davanço, B.G. Chiari-Andréo, R.M.B. Cicarelli, R.G. Peccinini, G.J. Zocolo, P.R.V. Ribeiro, M.A. Corrêa, V.L.B. Isaac, A.G. Santos

Oil extraction from green coffee seeds generates residual mass that is discarded by agribusiness and has not been previously studied. Bioactive secondary metabolites in coffee include antioxidant phenolic compounds, such as chlorogenic acids. Coffee seeds also contain caffeine, a pharmaceutically important methylxanthine. Here, we report the chemical profile, antioxidant activity, and cytotoxicity of hydroethanolic extracts of green Coffea arabica L. seed residue. The extracts of the green seeds and the residue have similar chemical profiles, containing the phenolic compounds chlorogenic acid and caffeine. Five monoacyl and three diacyl esters of trans-cinnamic acids and quinic acid were identified by ultra-performance liquid chromatography/electrospray ionization-quadruple time of flight mass spectrometry. The residue extract showed antioxidant potential in DPPH, ABTS, and pyranine assays and low cytotoxicity. Thus, coffee oil residue has great potential for use as a raw material in dietary supplements, cosmetic and pharmaceutical products, or as a source of bioactive compounds.






Datum: 18.11.2017


UPLC-QTOF-MS/MS-guided isolation and purification of sulfur-containing derivatives from sulfur-fumigated edible herbs, a case study on ginseng

Publication date: 25 April 2018
Source:Food Chemistry, Volume 246

Author(s): Li Zhang, Hong Shen, Jun Xu, Jin-Di Xu, Zhen-Ling Li, Jie Wu, Ye-Ting Zou, Li-Fang Liu, Song-Lin Li

In this study, a novel ultra-performance liquid chromatography coupled with quadrupole/time-of-flight mass spectrometry (UPLC-QTOF-MS/MS)-guidance strategy was proposed for preparation of sulfur-containing derivatives in sulfur-fumigated edible herbs. Being versatile in both chromatographic separation and mass spectrometric detection, UPLC-QTOF-MS/MS was inducted into each experimental step for multifaceted purposes including finding, tracking, purity determination and structural elucidation of targeted compounds as well as UPLC-HPLC chromatographic conditions transplantation, whereby the isolation and purification procedures were greatly facilitated. Using this strategy, a new sulfur-containing ginsenoside Rg1 derivative (named compound I) was obtained from sulfur-fumigated ginseng. The chemical structure of compound I was elucidated to be (3β, 6α, 12β)-3, 12-dihydroxydammar-25-ene-6, 20-diylbis-β-d-glucopyranoside, 24-sulfonic acid by QTOF-MS/MS, 1H-NMR and 13C-NMR analysis, and its generation mechanisms by sulfur-fumigation were accordingly discussed. The research deliverable suggests that the UPLC-QTOF-MS/MS-guidance strategy is promising for targeted preparation of sulfur-containing derivatives from sulfur-fumigated edible herbs.






Datum: 18.11.2017


Efficient enzyme-assisted extraction of genipin from genipap (Genipa americana L.) and its application as a crosslinker for chitosan gels

Publication date: 25 April 2018
Source:Food Chemistry, Volume 246

Author(s): Anelise S. Bellé, Camila R. Hackenhaar, Luiza S. Spolidoro, Eliseu Rodrigues, Manuela P. Klein, Plinho F. Hertz

Enzyme-assisted extraction in liquid-liquid two-phase aqueous system was applied for the first time in order to extract genipin from genipap. The effect of different commercial enzymes, their concentrations, and extraction parameters were investigated. Moreover, chitosan gels were prepared, crosslinked with glutaraldehyde or genipin and characterized by their textural and rheological properties. The crosslinked chitosan was used as support for the immobilization of model β-galactosidases. Among the different commercial enzymes tested for extraction, Celluclast 10% (36 °C and pH 3.7) provided an extraction of 196 mg.g−1 of genipin. Chitosan gels crosslinked with genipin 0.5% showed better textural and similar rheological properties when compared to the chitosan crosslinked with glutaraldehyde 3%. The percentage of lactose hydrolysis by the immobilized K. lactis β-galactosidase using genipin as a crosslinker was 87%. Thus, the genipin obtained in this work proved to be an excellent alternative to the use of glutaraldehyde in chitosan crosslinking applications.






Datum: 18.11.2017


Effect of food preparation using naturally-contaminated groundwater from La Pampa, Argentina: Estimation of elemental dietary intake from rice and drinking water

Publication date: 25 April 2018
Source:Food Chemistry, Volume 246

Author(s): Maisarah Jaafar, Andrea L. Marcilla, Mónica Felipe-Sotelo, Neil I. Ward

Water from La Pampa, Argentina, was used for washing and cooking rice to examine the in-situ impact of using naturally-contaminated water for food preparation on the elemental dietary intake. Whilst washing with the control tap water (28 μg/L As) reduced the concentration of As in rice by 23%, the use of different well waters (281–1144 μg/L) increased As levels significantly (48–227%) in comparison with the original concentration in the rice (0.056 µg/g). Cooking the rice at a low water-to-rice ratio (2:1) using modern methods increased the levels of As in the cooked samples by 2–3 orders of magnitude for both pre-washed and un-washed rice. Similar trends were observed for vanadium. Although the levels of manganese, iron, copper, zinc and molybdenum in rice were reduced during washing and cooking for most water samples, the molybdenum concentration in the cooked rice doubled (2.2–2.9 µg/g) when using water containing >1 mg/L Mo.






Datum: 18.11.2017


Influence of heat and moisture treatment on carotenoids, phenolic content, and antioxidant capacity of orange maize flour

Publication date: 25 April 2018
Source:Food Chemistry, Volume 246

Author(s): Trust Beta, Taeyoung Hwang

The aim of this work was to study the effect of heat and moisture treatment (HMT) on carotenoids, phenolic content and antioxidant capacity of ground, orange maize. Total carotenoid content (TCC) of untreated sample (53.39 mg/kg) was 2.2 times higher than measured in treated orange maize f (24.61 mg/kg). The rates of degradation with HMT were in the following order: β-carotene > β-cryptoxanthin > zeaxanthin > lutein. There was a significant interaction between longer heating time and higher moisture content on carotenoid degradation (p < .05). Total phenolic content (TPC) in raw sample (1664.74 mg/kg) was two-fold higher than in treated orange maize (827.89 mg/kg). Ferulic acid was the most abundant and stable phenolic acid in raw and treated orange maize. The antioxidant capacity of orange maize was higher in methanol than in butanol extracts. The highest correlation (0.924) was observed between TPC and ABTS+ scavenging capacity of methanol extracts.






Datum: 18.11.2017


Disentangling pectic homogalacturonan and rhamnogalacturonan-I polysaccharides: Evidence for sub-populations in fruit parenchyma systems

Publication date: 25 April 2018
Source:Food Chemistry, Volume 246

Author(s): Valérie Cornuault, Sara Posé, J. Paul Knox

The matrix polysaccharides of plant cell walls are diverse and variable sets of polymers influencing cell wall, tissue and organ properties. Focusing on the relatively simple parenchyma tissues of four fruits – tomato, aubergine, strawberry and apple – we have dissected cell wall matrix polysaccharide contents using sequential solubilisation and antibody-based approaches with a focus on pectic homogalacturonan (HG) and rhamnogalacturonan-I (RG-I). Epitope detection in association with anion-exchange chromatography analysis indicates that in all cases solubilized polymers include spectra of HG molecules with unesterified regions that are separable from methylesterified HG domains. In highly soluble fractions, RG-I domains exist in both HG-associated and non-HG-associated forms. Soluble xyloglucan and pectin-associated xyloglucan components were detected in all fruits. Aubergine glycans contain abundant heteroxylan epitopes, some of which are associated with both pectin and xyloglucan. These profiles of polysaccharide heterogeneity provide a basis for future studies of more complex cell and tissue systems.






Datum: 18.11.2017


Polyelectrolyte microcapsules built on CaCO3 scaffolds for the integration, encapsulation, and controlled release of copigmented anthocyanins

Publication date: 25 April 2018
Source:Food Chemistry, Volume 246

Author(s): Chen Tan, Michael Joseph Selig, Michelle C. Lee, Alireza Abbaspourrad

The all-polysaccharide based polyelectrolyte microcapsules combining copigmentation for anthocyanin encapsulation and stabilization were fabricated. Copigmented complexes of chondroitin sulfate and anthocyanin were preloaded in CaCO3 scaffold, and then microcapsules were created by coating the sacrificial CaCO3 using layer-by-layer technique. It was observed that the preloading of copigmented complex affected the precipitation reaction of CaCO3 and the subsequent entrapment of anthocyanin. With addition of anthocyanin from 0.125 to 0.75 mg, copigmentation can significantly increase the encapsulation efficiency of anthocyanin in CaCO3, whereas such effect was not obvious at higher loadings. The leakage of anthocyanin during CaCO3 core dissolution and storage was also inhibited by two polysaccharide layers coupled with copigmentation, which may be related to the formation of interconnecting networks. Additionally, a higher anthocyanin antioxidant activity was provided by carbohydrate matrix. These findings may allow for the encapsulation of large amounts of water-soluble components; particularly natural colorant by copigmented complex-polyelectrolyte structures.






Datum: 18.11.2017


Oxidative stability of refined olive and sunflower oils supplemented with lycopene-rich oleoresin from tomato peels industrial by-product, during accelerated shelf-life storage

Publication date: 25 April 2018
Source:Food Chemistry, Volume 246

Author(s): Mouna Kehili, Sirine Choura, Ayachi Zammel, Noureddine Allouche, Sami Sayadi

Tomato peels by-product from a Tunisian industry was used for the extraction of lycopene-rich oleoresin using hexane solvent maceration. Tomato peels oleoresin, TPO, exhibited competitive free radicals scavenging activity with synthetic antioxidants. The efficacy of TPO in stabilizing refined olive (ROO) and sunflower (RSO) oils was investigated for five months, under accelerated shelf-life, compared to the synthetic antioxidant, butylated hydroxytoluene (BHT). TPO was added to ROO and RSO at four different concentrations, namely 250, 500, 1000 and 2000 µg/g and BHT standard at 200 µg/g. Lipid oxidation was tracked by measuring the peroxide value, acidity, conjugated dienes and trienes. Results suggested the highest efficiency of 250 µg/g and 2000 µg/g of TPO, referring to 5 µg/g and 40 µg/g of lycopene, for the oxidative stabilization of ROO and RSO, respectively. The protective effect of TPO against the primary oxidation of these refined oils was significantly correlated to their lycopene contents.

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Datum: 18.11.2017


Target vs spectral fingerprint data analysis of Iberian ham samples for avoiding labelling fraud using headspace – gas chromatography–ion mobility spectrometry

Publication date: 25 April 2018
Source:Food Chemistry, Volume 246

Author(s): Natalia Arroyo-Manzanares, Andrés Martín-Gómez, Natividad Jurado-Campos, Rocío Garrido-Delgado, Cristina Arce, Lourdes Arce

The data obtained with a polar or non-polar gas chromatography (GC) column coupled to ion mobility spectrometry (IMS) has been explored to classify Iberian ham, to detect possible frauds in their labelling. GC–IMS was used to detect the volatile compound profile of dry-cured Iberian ham from pigs fattened on acorn and pasture or on feed. Due to the two-dimensional nature of GC–IMS measurements, great quantities of data are obtained and an exhaustive chemometric processing is required. A first approach was based on the processing of the complete spectral fingerprint, while the second consisted of the selection of individual markers that appeared throughout the spectra. A classification rate of 90% was obtained with the first strategy, and the second approach correctly classified all Iberian ham samples according to the pigs’ diet (classification rate of 100%). No significant differences were found between the GC columns tested in terms of classification rate.






Datum: 18.11.2017


Immunomodulatory and anticancer protein hydrolysates (peptides) from food proteins: A review

Publication date: 15 April 2018
Source:Food Chemistry, Volume 245

Author(s): Meram Chalamaiah, Wenlin Yu, Jianping Wu

Bioactive peptides are oligopeptides that consist of 2–20 amino acids that can exert beneficial effects on human health in addition to basic nutritional effects. Food derived protein hydrolysates or peptides with immunomodulatory and anticancer activities have been reported from a variety of food protein sources such as milk, egg, fish, rice, soybean, pea, chlorella, spirulina, oyster and mussel. In vitro hydrolysis of food proteins using commercial proteolytic enzymes is the most commonly employed process for the production of immunomodulatory and anticancer food protein hydrolysates. The immunomodulatory and anticancer activities of food derived protein hydrolysates or peptides are related to the amino acid composition, sequence and length. Most immunomodulatory and anticancer food protein hydrolysates or peptides were tested using cell culture and animal models, while a few involved clinical trials. This review provides a comprehensive overview of immunomodulatory and anticancer food derived protein hydrolysates or peptides, their production and mechanisms of action.






Datum: 18.11.2017


Antimicrobial and antioxidant properties of various Greek garlic genotypes

Publication date: 15 April 2018
Source:Food Chemistry, Volume 245

Author(s): Spyridon Petropoulos, Ângela Fernandes, Lillian Barros, Ana Ciric, Marina Sokovic, Isabel C.F.R. Ferreira

Recent studies show a significant variation in antioxidant and antimicrobial properties between the various garlic genotypes mostly due to differences in chemical composition and bioactive compounds content. The aim of the present study was to evaluate antioxidant properties and antimicrobial activity of garlics collected from the main cultivation areas of Greece, as well as to correlate this activity with their total phenolics content. Genotype G5 showed the highest total phenolics content, which was significantly correlated with the lowest EC50 values for all the tested antioxidant activity assays. Antimicrobial activity was significant, especially against the bacteria Proteus mirabilis and Antibiotic resistant Escherichia coli. In conclusion, significant variation was observed between the studied garlic genotypes, indicating the importance of both growing conditions and genotype on bioactive properties of dry garlic bulbs. This variation could be further exploited in breeding programs in order to select elite genotypes with increased bioactive properties.






Datum: 18.11.2017


Crosslinking of milk proteins by microbial transglutaminase: Utilization in functional yogurt products

Publication date: 15 April 2018
Source:Food Chemistry, Volume 245

Author(s): Seyed Mohammad Taghi Gharibzahedi, Ioannis S. Chronakis

Key modifying roles of microbial transglutaminase (MTGase) in the development of innovative probiotic and non-probiotic yogurts with improved functional and quality characteristics have been comprehensively reviewed. MTGase crosslinking reactions with milk proteins stabilize the three-dimensional structure of yogurt. Yogurts treated with MTGase showed decreased syneresis, increased water-holding capacity and viscosity, homogeneous structure, desired texture, and physicochemical high stability during storage time. The utilization of MTGase does not affect negatively the sensory attributes of yogurt. Inclusion of MTGase into acidified yogurt drinks reduces the serum separation with an improved viscoelasticity. This multi-functional enzyme also protects the viable starter and probiotic cells in yogurts. Further studies are required to assess the viability of probiotics in yogurts protected using MTGase-mediated microcapsules.






Datum: 18.11.2017


An emerging strategy for evaluating the grades of Keemun black tea by combinatory liquid chromatography-Orbitrap mass spectrometry-based untargeted metabolomics and inhibition effects on α-glucosidase and α-amylase

Publication date: 25 April 2018
Source:Food Chemistry, Volume 246

Author(s): Xuemei Guo, Piaopiao Long, Qilu Meng, Chi-Tang Ho, Liang Zhang

Quantitative analysis and untargeted liquid chromatography mass spectrum (LC–MS) based metabolomics of different grades of Keemun black tea (KBT) were conducted. Quantitative analysis did not show tight correlation between tea grades and contents of polyphenols, but untargeted metabolomics analysis revealed that high-grades KBT were distinguished from the low-grades. S-plot and Variable Importance (VIP) analysis gave 28 marker compounds responsible for the discrimination of different grades of KBT. The inhibitory effects of KBT on α-amylase and α-glucosidase were positively correlated to tea grades, and the correlation coefficient between each marker compound and inhibitory rate were calculated. Thirteen compounds were positively related to the anti-glycemic activity, and theasinensin A, afzelechin gallate and kaempferol-glucoside were confirmed as grade-related bioactive marker compounds by chemical and bioassay in effective fractions. This study suggested that combinatory metabolomics and bioactivities assay provided a new strategy for the classification of tea grades.






Datum: 18.11.2017


Whey acerola-flavoured drink submitted ohmic heating processing: Is there an optimal combination of the operational parameters?

Publication date: 15 April 2018
Source:Food Chemistry, Volume 245

Author(s): Leandro P. Cappato, Marcus Vinícius S. Ferreira, Roberto P.S. Pires, Rodrigo N. Cavalcanti, Rodrigo C. Bisaggio, Mônica Q. Freitas, Marcia C. Silva, Adriano G. Cruz

Whey acerola-flavoured drink was treated using ohmic heating (OH) at 65°C for 30min to evaluate different frequencies (10, 100 and 1000Hz with 25V) and voltages (45, 60 and 80V at 60Hz) and by conventional heating (CH) with the same temperature profile (65°C/30min). Rheology parameters, color changes (h°, C∗, ΔE) microstructure (optical microscopy), and ascorbic acid (AA) degradation kinetics were performed. AA degradation rates ranged from 1.7 to 29.3% and from 2.8 to 24.8% for OH and CH, respectively. The beverages treated with both processes exhibited a pseudo-plastic behavior (n<1), higher saturation (C∗), lesser reddish color (), and higher color variations (ΔE∗). In microstructure analysis, OH (1000Hz–25V and 80V–60Hz) was able to rupture the cell structure. The best results were observed at low frequencies and voltage OH processes on whey acerola-flavoured drinks should be performed at low frequencies and voltages (≤100Hz and 45V), an alternating current (A/C). However, despite the use of inert electrodes, the existence of corrosion was not evaluated, being an important information to be investigated.






Datum: 18.11.2017


Effects of pre-cooked cheeses of different emulsifying conditions on mechanical properties and microstructure of processed cheese

Publication date: 15 April 2018
Source:Food Chemistry, Volume 245

Author(s): Wei Fu, Yurika Watanabe, Keita Inoue, Natsumi Moriguchi, Kazunao Fusa, Yuya Yanagisawa, Takaaki Mutoh, Takashi Nakamura

The effect of pre-cooked cheeses of different emulsifying conditions on the viscosities, mechanical properties, fat globules, and microstructure of processed cheese was investigated, and changes in protein network relating to the creaming effect and the occurrence of yielding point were discussed. The addition of pre-cooked cheeses with a short stirring time had no obvious impact on the fat globules and protein network. The random network brought low viscosities and a gradual increase in the fracture stress/strain curve. The addition of pre-cooked cheeses with the long stirring time caused protein network to become fine-stranded. The fine-stranded network caused creaming effect, and brought yielding points in the mechanical properties. The pre-cooked cheese with the small fat globules also caused fat globules to become smaller, and give the processed cheese more firmness. This study provides a potential solution to control the functional properties of processed cheese by using a variety of pre-cooked cheeses.






Datum: 18.11.2017


Characterisation of the mucilage polysaccharides from Dioscorea opposita Thunb. with enzymatic hydrolysis

Publication date: 15 April 2018
Source:Food Chemistry, Volume 245

Author(s): Fanyi Ma, Dengke Wang, Yun Zhang, Mingjing Li, Weixia Qing, Carina Tikkanen-Kaukanen, Xiuhua Liu, Alan E. Bell

The mucilage polysaccharides from Dioscorea opposita (DOMP) were extracted and treated with a single/dual enzymatic hydrolysis. The characterisation and viscosity were subsequently investigated in this study. DOMP obtained 62.52% mannose and 23.45% glucose. After single protease and trichloroacetic acid (TCA) treatments, the mannose content was significantly reduced to 3.96%, and glucose increased from 23.45% to 45.10%. Dual enzymatic hydrolysis also decreased the mannose and glucose contents to approximately 18%–35% and 7%–19%, respectively. The results suggest that enzymatic degradation could effectively remove the protein from DOMP accompanied by certain polysaccharides, especially mannose. The molecular weight, surface morphology, viscosity and particle sizes were measured. Enzymatic hydrolysis reduced molecular weight, decreased the viscosity, and increased the particle sizes, which indicates that the characterisations of DOMP samples were altered as structures changed. This study was a basic investigation into characterisation of DOMP to contribute to the processing of food by-products.






Datum: 18.11.2017


Self-assembled curcumin-soluble soybean polysaccharide nanoparticles: Physicochemical properties and in vitro anti-proliferation activity against cancer cells

Publication date: 25 April 2018
Source:Food Chemistry, Volume 246

Author(s): Kang Pan, Huaiqiong Chen, Seung Joon Baek, Qixin Zhong

Nanoencapsulation of lipophilic bioactive compounds in food biopolymers is important to functional beverages, but protein-based nanocapsules are unstable around the isoelectric point of protein. The objectives of this work were to study physicochemical properties of self-assembled curcumin-soluble soybean polysaccharide (SSPS) nanoparticles and evaluate the activities against proliferation of human colon HCT116 and mammary adenocarcinoma MCF-7 cancer cells before and after simulated digestions. Capsules with a hydrodynamic diameter of 200–300 nm and an encapsulation efficiency of ∼90% were self-assembled after increasing curcumin-SSPS mixture to pH 12.0 and lowering pH to 7.0. The capsule dispersions were stable at pH 2.0–7.0 and after heating at 95 °C for 1 min. No significant difference was observed for the viability of HCT 116 and MCF-7 cells challenged with 0.4, 4.0, and 40 μg/ml nanoencapsulated curcumin before and after simulated gastric and intestinal digestions. These findings may be significant to help develop functional beverages for disease prevention.






Datum: 18.11.2017


Matrix-effect free multi-residue analysis of veterinary drugs in food samples of animal origin by nanoflow liquid chromatography high resolution mass spectrometry

Publication date: 15 April 2018
Source:Food Chemistry, Volume 245

Author(s): Jaime Alcántara-Durán, David Moreno-González, Bienvenida Gilbert-López, Antonio Molina-Díaz, Juan F. García-Reyes

In this work, a sensitive method based on nanoflow liquid chromatography high-resolution mass spectrometry has been developed for the multiresidue determination of veterinary drugs residues in honey, veal muscle, egg and milk. Salting-out supported liquid extraction was employed as sample treatment for milk, veal muscle and egg, while a modified QuEChERS procedure was used in honey. The enhancement of sensitivity provided by the nanoflow LC system also allowed the implementation of high dilution factors as high as 100:1. For all matrices tested, matrix effects were negligible starting from a dilution factor of 100, enabling, thus, the use of external standard calibration instead of matrix-matched calibration of each sample, and the subsequent increase of laboratory throughput. At spiked levels as low as 0.1 or 1 µg kg−1 before the 1:100 dilution, the obtained signals were still significantly higher than the instrumental limit of quantitation (S/N 10).






Datum: 18.11.2017


Effect of roasted pea flour/starch and encapsulated pea starch incorporation on the in vitro starch digestibility of pea breads

Publication date: 15 April 2018
Source:Food Chemistry, Volume 245

Author(s): Zhan-Hui Lu, Elizabeth Donner, Qiang Liu

Oven or microwave roasting and alginate encapsulation of pea flour and starch to produce novel pea ingredients for enrichment of slowly digestible starch (SDS) and resistant starch (RS) content in pea bread were investigated. Pea flour treated either by oven roasting (160°C, 30min) or by microwave roasting (1.1kW, 6min) effectively retained its low starch digestibility similar to its native form (∼25% SDS; ∼60% RS). When oven roasting was applied to pea starch, SDS content increased triply compared to the fully boiled counterpart. Alginate encapsulation effectively controlled carbohydrate release to simulated gastric, intestinal and colonic fluids, and thus largely enriched the SDS and RS fractions in starch. Pea bread containing up to 37.5% of encapsulated roasted MPS pea starch not only provided high SDS and RS fractions (23.9% SDS and 30.2% RS) compared to a white bread control (0.2% SDS and 2.5% RS), but also provided an acceptable palatability.






Datum: 18.11.2017


Phytochemical composition and β-glucan content of barley genotypes from two different geographic origins for human health food production

Publication date: 15 April 2018
Source:Food Chemistry, Volume 245

Author(s): Mariona Martínez, Maria-Jose Motilva, Maria-Carmen López de las Hazas, Maria-Paz Romero, Katerina Vaculova, Iziar A. Ludwig

In the present study, 27 barley genotypes (Hordeum vulgare L.) grown in two geographic origins (Czech Republic and Spain) were analysed for their contents of β-glucan, tocols and phenolic compounds (free and bound). The samples included hulled, hull-less and coloured genotypes. The results showed that concentrations of β-glucan range from 2.40 to 7.42g/100g. Total tocol content of the barley samples ranged between 39.9 and 81.6μg/g. A total of 64 compounds were identified in the barley samples. These included 19 phenolic acids and aldehydes, 9 flavan 3-ols, 9 flavone glycosides, and 27 anthocyanins. The results showed a wide range of phenolic concentrations in the barley samples, highlighting the presence of considerable amounts of anthocyanins in purple barley genotypes. In synthesis, barley should be considered a good source of bioactive components, especially because of the broad spectrum of phytochemicals with potential health benefits besides the soluble fibre (β-glucan).






Datum: 18.11.2017


Application of next generation semiconductor based sequencing for species identification in dairy products

Publication date: 25 April 2018
Source:Food Chemistry, Volume 246

Author(s): Anisa Ribani, Giuseppina Schiavo, Valerio Joe Utzeri, Francesca Bertolini, Claudia Geraci, Samuele Bovo, Luca Fontanesi

In this study, we applied a next generation sequencing (NGS) technology (Ion Torrent) for species identification based on three mitochondrial DNA (mtDNA) regions amplified on DNA extracted from dairy products. Sequencing reads derived from three libraries, obtained from artificial DNA pools or from pooled amplicons, were used to test the method. Then, sequencing results from five libraries obtained from two mixed goat and cow milk samples, one buffalo mozzarella cheese, one goat crescenza cheese and one artisanal cured ricotta cheese, were able to detect all expected species in addition to undeclared species in a few of them. Mining generated reads it was possible to identify different dairy species mitotypes and the presence of human DNA that could constitute a potential marker to monitor the hygienic level of dairy products. Overall results demonstrated the usefulness of NGS for species identification in food products and its possible application for food authentication.






Datum: 18.11.2017


Thermosonication process for optimal functional properties in carrot juice containing orange peel and pulp extracts

Publication date: 15 April 2018
Source:Food Chemistry, Volume 245

Author(s): Oladipupo Q. Adiamo, Kashif Ghafoor, Fahad Al-Juhaimi, Elfadil E. Babiker, Isam A. Mohamed Ahmed

Aqueous extracts of orange peel and pulp with high total phenolic contents (TPC) (25.94 and 11.38 mg GAE/g extracts, respectively) were employed in the formulation of functional carrot juice and functional juices were treated using thermosonication process. In accordance with Box-Behnken design, 17 runs with 3 variables and 3 levels was applied for the optimization of the carrot juice with peel (CJPL) and pulp (CJPP) extracts. Overlaid contour plots prediction showed that the optimal conditions for CJPL were 125 mL juice volume, 6.50 min ultrasound process time and 52.78 °C ultrasound process temperature for maximum TPC (30.25 mg GAE/100 mL) and DPPH scavenging activity (61.22%). Sample CJPP has maximum TPC (28.94 mg GAE/100 mL) and DPPH activity (55.87%) under optimal ultrasound process conditions of 125 mL juice volume, 5.04 min and 59.99 °C ultrasound process time and temperature, respectively. Optimization of thermosonication showed significant improvements in the quality of functional carrot juice.






Datum: 18.11.2017






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