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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



One-step sample preparation for convenient examination of volatile monoterpenes and phenolic compounds in peppermint leaves using deep eutectic solvents

Publication date: 15 June 2018
Source:Food Chemistry, Volume 251

Author(s): Kyung Min Jeong, Yan Jin, Da Eun Yoo, Se Young Han, Eun Mi Kim, Jeongmi Lee

Deep eutectic solvents (DESs) were investigated as an extraction medium for one-step sample preparation for chemical characterization of peppermint (Mentha piperita L.). Rather than applying discontinuous, time-consuming extraction methods to prepare two types of extracts, peppermint leaves were extracted efficiently into a DES, which was composed of choline chloride and d-(+)-glucose at a 5:2 molar ratio. The produced peppermint extracts contained volatile monoterpenes and phenolics at levels sufficient for direct chemical examination of peppermint leaves. The extracted monoterpenes in DES could be quantified via a newly developed method based on headspace solid-phase microextraction coupled to gas chromatography. The same extracts were also directly used to assess phenolics in terms of total phenolic content, total flavonoid content, and antioxidant activity. The proposed method allowed one-step sample preparation for extraction of volatile monoterpenes and phenolics of peppermint leaves and could be applied to various peppermint samples obtained from different origins.






Datum: 22.01.2018


Controlled release of flavor oil nanoemulsions encapsulated in filled soluble hydrogels

Publication date: 1 June 2018
Source:Food Chemistry, Volume 250

Author(s): Anya Kwan, Gabriel Davidov-Pardo

The goal of this project was to create hydrogels, a type of soluble biopolymer delivery system to encapsulate flavored nanoemulsions that are released under artificial saliva conditions. Low methoxyl (LM) pectin and whey protein isolate (WPI) at pH 4.0 were used to form the hydrogels at a ratio of 4:1 (w/w), respectively. Orange oil, medium-chain triglyceride (MCT) oil, and WPI were used to make stable nanoemulsions loaded with flavor oil. The nanoemulsions were encapsulated into hydrogels with a mean diameter of 768 ± 36 nm. The ability of the hydrogels to encapsulate the orange oil and release the flavor in the presence of artificial saliva was determined using size distribution data, confocal microscopy, and the release of limonene as assessed by solid-phase microextraction using gas chromatography mass spectrometry. Results showed that the encapsulation of flavor nanoemulsions in filled hydrogels reduces the release of limonene.






Datum: 22.01.2018


Effects of fermentation on SDS-PAGE patterns, total peptide, isoflavone contents and antioxidant activity of freeze-thawed tofu fermented with Bacillus subtilis

Publication date: 30 May 2018
Source:Food Chemistry, Volume 249

Author(s): Min-Kyoung Lee, Jin-Kyung Kim, Sook-Young Lee

To develop a new healthy functional tofu product, the pH, total cell number, SDS-PAGE patterns, contents of reducing sugar, peptide, isoflavones, antioxidant activity and digestibility of freeze-thawed tofu, fermented with Bacillus subtilis for various time periods, were investigated. In SDS-PAGE patterns, the band intensities of 7S and 11S globulins were slightly decreased and new protein bands of lower molecular weight appeared by fermentation for 12 h. After 18 h, the bands of 7S globulin and the acidic subunit of 11S globulin had almost entirely disappeared and the basic subunit band of 11S globulin was fainter. An 18 h of fermentation was thought to be the most desirable, because the contents of reducing sugar, total peptide, and isoflavone aglycones (daidzein and genistein), as well as antioxidant activities and digestibility of freeze-thawed tofu were more increased by the fermentation for 18 h.






Datum: 22.01.2018


Sucrose capped gold nanoparticles as a plasmonic chemical sensor based on non-covalent interactions: Application for selective detection of vitamins B1 and B6 in brown and white rice food samples

Publication date: 1 June 2018
Source:Food Chemistry, Volume 250

Author(s): Kamlesh Shrivas, Nidhi Nirmalkar, Santosh Singh Thakur, Manas Kanti Deb, Sandip S. Shinde, Ravi Shankar

We report simple and selective method for detection of vitamins B1 and B6 in brown and white rice samples using localized surface plasmon resonance (LSPR) of sucrose capped gold nanoparticles (AuNPs) as a chemical sensor colorimetrically. Here, detection is based on the color change of AuNPs from pink to blue followed by a red shift of LSPR absorption band in UV–vis region with the addition of vitamins B1 and B6 into the NPs solution. A good linear range was observed in the range of 25–1000 ngmL−1 with detection limit of 8 ngmL−1 for B1 and 50–1000 ngmL−1 with detection limit of 15 ngmL−1 for vitamins B6. The employment of AuNPs for detection of B1 and B6 vitamins in rice food samples showed remarkable abilities in terms of the simplicity, low cost, stability, reproducibility and sensitivity.






Datum: 22.01.2018


Development and validation of an UHPLC-HRMS protocol for the analysis of flavan-3-ol metabolites and catabolites in urine, plasma and feces of rats fed a red wine proanthocyanidin extract

Publication date: 30 June 2018
Source:Food Chemistry, Volume 252

Author(s): Gema Pereira-Caro, José Luis Ordóñez, Iziar Ludwig, Sylvie Gaillet, Pedro Mena, Daniele Del Rio, Jean-Max Rouanet, Keren A. Bindon, José Manuel Moreno-Rojas, Alan Crozier

This study developed, optimized and validated an ultra-high-performance liquid chromatography–high-resolution mass spectrometry (UHPLC-HRMS) method to identify and quantify metabolites and microbial-derived catabolites in urine, plasma and feces of rats following ingestion of 50 mg of a red wine proanthocyanidin-rich extract. The method was validated for specificity, linearity, limit of detection (LD) and quantification (LQ), intra-day and inter-day precision, recovery and matrix effects, which were determined for 34 compounds in the three biological matrices. After method validation, three parent flavan-3-ols, four 5-carbon side chain ring fission metabolites, and 27 phenolic acid and aromatic catabolites were quantified in plasma, urine and feces after red wine proanthocyanidin intake. These results establish the value of the UHPLC-HRMS protocol in obtaining a detailed picture of proanthocyanidin metabolites and their microbial-derived catabolites, along with their phase II metabolites, in biological fluids of rat, and potentially in human clinical studies designed to evaluate the bioavailability of dietary flavan-3-ols.






Datum: 22.01.2018


Structural properties and prebiotic activities of fractionated lotus seed resistant starches

Publication date: 15 June 2018
Source:Food Chemistry, Volume 251

Author(s): Hongliang Zeng, Peilin Chen, Chuanjie Chen, Cancan Huang, Shan Lin, Baodong Zheng, Yi Zhang

The objective of this study was to fractionate lotus seed resistant starch (LRS3) and investigate their structural properties and prebiotic activities. Two main fractions of resistant starch precipitated gradually by ethanol at concentrations of 20% and 30% were named as LRS3-20% and LRS3-30%, respectively. The swelling power and solubility of LRS3-20% were smaller compared to LRS3-30%, and their moisture and resistant starch contents were not significantly different. LRS3-20% and LRS3-30% had molecular weights mainly of 2.0 × 104–4.0 × 104 and 1.0 × 104–2.0 × 104 g/mol. Layered strips and gully shapes were evident on the rough surfaces of LRS3-20%, while LRS3-30% displayed a relatively smooth surface. Both LRS3-20% and LRS3-30% had a B-type crystalline structure with LRS3-20% containing more ordered structures and double-helices. Furthermore, LRS3-20% displayed higher prebiotic activities against Bifidobacterium adolescentis and Lactobacillus acidophilus compared to LRS3-30% and high amylose maize starch. This effect was related to its rough surface and double helix structure.






Datum: 22.01.2018


Monoclonal antibody-based ELISA for the quantification of porcine hemoglobin in meat products

Publication date: 1 June 2018
Source:Food Chemistry, Volume 250

Author(s): Xingyi Jiang, Danielle Fuller, Yun-Hwa Peggy Hsieh, Qinchun Rao

Misusage of porcine blood proteins, such as misbranding and substitution, can cause religious objections, law violation, and food quality concerns. These issues highlight the need for detecting unlabeled or overuse of porcine blood in foods. Compared with acidic and neutral pHs, porcine hemoglobin (PHb) at alkaline pH retained the best solubility, molecular integrity, and immunoreactivity after heat treatment. PHb at acidic and alkaline pHs remained stable during storage at 4 °C for 29 days. A monoclonal antibody (mAb) specific to mammalian hemoglobin, 13F7, was developed. A mAb13F7-based indirect competitive ELISA (icELISA) was optimized for the quantification of PHb in meat products. This assay had a wide working range from 0.5 ppm to 1000 ppm. It was sensitive (limit of detection: 0.5 ppm), precise and reproducible with low inter- and intra-coefficient of variances (<20%). This assay is suitable for government, food industry, and third-party authority to surveillance food quality.






Datum: 22.01.2018


Combination effects of NaOH and NaCl on the rheology and gel characteristics of hen egg white proteins

Publication date: 1 June 2018
Source:Food Chemistry, Volume 250

Author(s): Junhua Li, Yufan Zhang, Qiao Fan, Changhao Teng, Weiying Xie, Yue Shi, Yujie Su, Yanjun Yang

The effects of NaOH and NaCl on the rheology and gel properties of hen egg white were investigated. As the concentration of NaOH increased, egg white gel exhibited lower opacity and particle turbidity with coincidental increase in zeta potential, while the addition of NaCl resulted in the formation of opaque egg white gel and increase of surface hydrophobicity, particle turbidity and zeta potential. Rheological tests showed that alkali treatment will affect the unfolding state of egg white proteins during the heat stage while NaCl addition can inhibit the unfolding of egg white proteins. The results of correlation analysis indicated that random coil and α-helix were in good correlation with gel textural properties. Therefore, the rheology and gel properties of alkali/salt-induced egg white dispersions were closely related to the changes in surface hydrophobicity, molecule surface charge, and protein secondary structure.






Datum: 22.01.2018


Response of nutrients, minerals, antioxidant leaf pigments, vitamins, polyphenol, flavonoid and antioxidant activity in selected vegetable amaranth under four soil water content

Publication date: 30 June 2018
Source:Food Chemistry, Volume 252

Author(s): Umakanta Sarker, Shinya Oba

Four selected vegetable amaranths were grown under four soil water content to evaluate their response in nutrients, minerals, antioxidant leaf pigments, vitamins, polyphenol, flavonoid and total antioxidant activity (TAC). Vegetable amaranth was significantly affected by variety, soil water content and variety × soil water content interactions for all the traits studied. Increase in water stress, resulted in significant changes in proximate compositions, minerals (macro and micro), leaf pigments, vitamin, total polyphenol content (TPC), and total flavonoid content (TFC) of vegetable amaranth. Accessions VA14 and VA16 performed better for all the traits studied. Correlation study revealed a strong antioxidant scavenging activity of leaf pigments, ascorbic acid, TPC and TFC. Vegetable amaranth can tolerate soil water stress without compromising the high quality of the final product in terms of nutrients and antioxidant profiles. Therefore, it could be a promising alternative crop in semi-arid and dry areas and also during dry seasons.






Datum: 22.01.2018


Sample preparation combined with electroanalysis to improve simultaneous determination of antibiotics in animal derived food samples

Publication date: 1 June 2018
Source:Food Chemistry, Volume 250

Author(s): Wesley Pereira da Silva, Luiz Henrique de Oliveira, André Luiz dos Santos, Valdir Souza Ferreira, Magno Aparecido Gonçalves Trindade

A procedure based on liquid–liquid extraction (LLE) and phase separation using magnetically stirred salt-induced high-temperature liquid-liquid extraction (PS-MSSI-HT-LLE) was developed to extract and pre-concentrate ciprofloxacin (CIPRO) and enrofloxacin (ENRO) from animal food samples before electroanalysis. Firstly, simple LLE was used to extract the fluoroquinolones (FQs) from animal food samples, in which dilution was performed to reduce interference effects to below a tolerable threshold. Then, adapted PS-MSSI-HT-LLE protocols allowed re-extraction and further pre-concentration of target analytes in the diluted acid samples for simultaneous electrochemical quantification at low concentration levels. To improve the peak separation, in simultaneous detection, a baseline-corrected second-order derivative approach was processed. These approaches allowed quantification of target FQs from animal food samples spiked at levels of 0.80 to 2.00 µmol L−1 in chicken meat, with recovery values always higher than 80.5%, as well as in milk samples spiked at 4.00 µmol L−1, with recovery values close to 70.0%.






Datum: 22.01.2018


Synthesis and concentration of 2-monoacylglycerols rich in polyunsaturated fatty acids

Publication date: 1 June 2018
Source:Food Chemistry, Volume 250

Author(s): Yu Zhang, Xiaosan Wang, Dan Xie, Shuo Zou, Qingzhe Jin, Xingguo Wang

Polyunsaturated fatty acids (PUFA) in 2-monoacylglycerols form exhibit various biological activities and have potential applications in food and pharmaceuticals. Preparation of 2-monoacylglycerols was conducted by enzymatic enthanolysis. The effects of lipase type, substrate weight ratio, reaction time and lipase load on the 2-monoacylglycerols content in the crude product were investigated. Lipozyme 435 behaved as 1,3-specific and high-catalytic-activity lipase in this reaction. Under the optimal conditions (ethanol:oil = 3:1 (w/w), 8% Lipozyme 435, 3 h), 27% 2-monoacylglycerols were obtained. After solvent extraction of 2-monoacylglycerols, the abilities of low temperature crystallization and molecular distillation to concentrate 2-PUFA-monoacylglycerols were compared. Low temperature crystallization concentrated 81.13% and 74.29% PUFA by acetonitrile and hexane, respectively, with over 90% in 2-monoacylglycerol forms. Conversely, molecular distillation yielded a PUFA concentration of 72% but decreased the 2-monoacylglycerols content to 69.81%. Thus, the method including enzymatic ethanolysis and low temperature crystallization is suitable for preparation of 2-monoacylglycerols rich in PUFA.






Datum: 22.01.2018


Pulse seed germination improves antioxidative activity of phenolic compounds in stripped soybean oil-in-water emulsions

Publication date: 1 June 2018
Source:Food Chemistry, Volume 250

Author(s): Minwei Xu, Zhao Jin, Allen Peckrul, Bingcan Chen

The purpose of this study was to investigate antioxidative activity of phenolic compounds extracted from germinated pulse seed including chickpeas, lentils and yellow peas. Phenolic compounds were extracted at different germination time and total phenolic content was examined by Folin Ciocalteu’s reaction. Antioxidative activity of extracts was characterized by in vitro assay including 2, 2-diphenyl-1-picrylhydrazyl radical scavenging capacity (DPPH), oxygen radical absorbance capacity (ORAC), iron-binding assay, and in stripped soybean oil-in-water emulsions. The results suggested that germination time is critical for phenolic compounds production. The form variation of phenolic compounds influenced the antioxidative activity of phenolic compounds both in vitro assay and in emulsion systems. Soluble bound phenolic compounds showed higher antioxidative ability in emulsion system with the order of chickpea > yellow pea > lentil. On the basis of these results, soluble bound phenolic compounds may be considered as a promising natural antioxidant to prevent lipid oxidation in foods.

Graphical abstract

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Datum: 22.01.2018


Interaction between lactoferrin and whey proteins and its influence on the heat-induced gelation of whey proteins

Publication date: 30 June 2018
Source:Food Chemistry, Volume 252

Author(s): Quanyang Li, Zhengtao Zhao

In this paper, the influence of lactoferrin (LF) on the structural development of whey protein isolate (WPI) gels during heating was investigated. The results demonstrated that the presence of sufficient LF could improve the strength and elasticity of WPI gels. When 30% LF was added, the elastic modulus of WPI gels increased from 254 ± 31 and 413 ± 58 Pa to 3222 ± 105 and 2730 ± 131 Pa at pH 6.7 and 5.8, respectively. The addition of LF improved the water holding capacity (WHC) of WPI gels at pH 6.7, while no improvement was observed at pH 5.8. LF interacted with whey proteins differently at pH 6.7 and 5.8 during heating. The LF/whey proteins complexes formed at pH 6.7 had smaller sizes and narrower size distributions than those formed at pH 5.8.






Datum: 22.01.2018


Improved collagen extraction from jellyfish (Acromitus hardenbergi) with increased physical-induced solubilization processes

Publication date: 15 June 2018
Source:Food Chemistry, Volume 251

Author(s): Nicholas M.H. Khong, Fatimah Md. Yusoff, B. Jamilah, Mahiran Basri, I. Maznah, Kim Wei Chan, Nurdin Armania, Jun Nishikawa

Efficiency and effectiveness of collagen extraction process contribute to huge impacts to the quality, supply and cost of the collagen produced. Jellyfish is a potential sustainable source of collagen where their applications are not limited by religious constraints and threats of transmittable diseases. The present study compared the extraction yield, physico-chemical properties and toxicology in vitro of collagens obtained by the conventional acid-assisted and pepsin-assisted extraction to an improved physical-aided extraction process. By increasing physical intervention, the production yield increased significantly compared to the conventional extraction processes (p < .05). Collagen extracted using the improved process was found to possess similar proximate and amino acids composition to those extracted using pepsin (p > .05) while retaining high molecular weight distributions and polypeptide profiles similar to those extracted using only acid. Moreover, they exhibited better appearance, instrumental colour and were found to be non-toxic in vitro and free of heavy metal contamination.

Graphical abstract

image





Datum: 22.01.2018


Peptidomic analysis of antioxidant and ACE-inhibitory peptides obtained from tomato waste proteins fermented using Bacillus subtilis

Publication date: 1 June 2018
Source:Food Chemistry, Volume 250

Author(s): Ali Moayedi, Leticia Mora, Maria Concepción Aristoy, Mohammad Safari, Maryam Hashemi, Fidel Toldrá

In this study, tomato seeds were obtained as by-products and submitted to fermentation with the proteolytic strain Bacillus subtilis A14h. The resulting peptide mixture was fractionated and purified through different chromatographic steps. Fractions were assayed for antioxidant and angiotensin converting enzyme (ACE)-inhibitory activities and peptides were identified by using nano-liquid chromatography coupled to mass spectrometry in tandem (nLC-MS/MS). Most of the identified peptides were smaller than 1000 Da and had different aromatic and hydrophobic amino acid residues. Their sequences were novel but some of them showed active domains previously reported in other bioactive peptides. The hexapeptide DGVVYY showed an IC50 value of 2 µM in angiotensin-I converting enzyme (ACE-I) inhibitory activity, whereas the pentapeptide GQVPP displayed a 97% of DPPH activity at 0.4 mM. The results revealed that B. subtilis fermentation of tomato by-products could be a good strategy for obtaining added-value peptides that might be used as an ingredient in functional foods and nutraceuticals.






Datum: 22.01.2018


Impact of US Brown Swiss genetics on milk quality from low-input herds in Switzerland: Interactions with season

Publication date: 15 June 2018
Source:Food Chemistry, Volume 251

Author(s): Sokratis Stergiadis, Anna Bieber, Eleni Chatzidimitriou, Enrica Franceschin, Anne Isensee, Leonidas Rempelos, Marcin Baranski, Veronika Maurer, Giulio Cozzi, Beat Bapst, Gillian Butler, Carlo Leifert

This study investigated the effect of, and interactions between, US Brown Swiss (BS) genetics and season on milk yield, basic composition and fatty acid profiles, from cows on low-input farms in Switzerland. Milk samples (n = 1,976) were collected from 1,220 crossbreed cows with differing proportions of BS, Braunvieh and Original Braunvieh genetics on 40 farms during winter-housing and summer-grazing. Cows with more BS genetics produced more milk in winter but not in summer, possibly because of underfeeding potentially high-yielding cows on low-input pasture-based diets. Cows with more Original Braunvieh genetics produced milk with more (i) nutritionally desirable eicosapentaenoic and docosapentaenoic acids, throughout the year, and (ii) vaccenic and α-linolenic acids, total omega-3 fatty acid concentrations and a higher omega-3/omega-6 ratio only during summer-grazing. This suggests that overall milk quality could be improved by re-focussing breeding strategies on cows’ ability to respond to local dietary environments and seasonal dietary changes.






Datum: 22.01.2018


Effects of a novel chitosan formulation treatment on quality attributes and storage behavior of harvested litchi fruit

Publication date: 30 June 2018
Source:Food Chemistry, Volume 252

Author(s): Xuanjing Jiang, Hetong Lin, John Shi, Suresh Neethirajan, Yifen Lin, Yihui Chen, Hui Wang, Yixiong Lin

The effects of Kadozan (a novel chitosan formulation) treatment on physiological attribute, nutritional quality and storage behavior of harvested “Wuye” litchi fruit were studied. Compared with control litchis, Kadozan treatment significantly decreased fruit respiration rate, retarded the increase of pericarp cell membrane permeability, maintained higher contents of anthocyanins and flavonoids and higher values of L , a and b in litchi pericarp, and reduced the decreases of titratable acidity, total soluble solids, total soluble sugars, and vitamin C contents in litchi pulp, maintaining better quality of litchis. Furthermore, Kadozan treatment decreased browning index and disease index of litchis, kept higher rate of commercially acceptable fruit, and reduced fruit weight loss, showing better storage behavior of litchis under ambient temperature. The optimal Kadozan treatment for litchis was the 1:100 (VKadozan: VKadozan + Water) dilution, which might be a promising method for keeping quality and prolonging shelf-life of harvested “Wuye” litchi fruit.






Datum: 22.01.2018


Chromium speciation in foodstuffs: A review

Publication date: 1 June 2018
Source:Food Chemistry, Volume 250

Author(s): Elliott M. Hamilton, Scott D. Young, Elizabeth H. Bailey, Michael J. Watts

Numerous critical reviews have evaluated exposure to toxic and carcinogenic hexavalent chromium (Cr(VI)) from a number of pathways; including workplace air, cement and packaging materials. The contribution of foodstuffs to dietary Cr(VI) has been increasingly under investigation, however no summary of this work has been carried out. The objective of this article is to review the last twenty years of chromium speciation research in foodstuffs. Alkaline extraction, used for chromium speciation in other solids, is the most widely-reported procedure. Previous measurement of Cr(VI) in foodstuffs is questionable due to the reducing power of organic matter and antioxidants, leading to the development of speciated isotope dilution mass spectrometry (SIDMS) techniques to monitor interconversions. Evaluation of the genotoxicity of trivalent chromium (Cr(III)), which acts through a different pathway to that of Cr(VI), requires reconsideration towards measurement of Cr(III), which is present at higher concentrations in foodstuffs following reduction of the more-bioavailable Cr(VI).






Datum: 22.01.2018


Feasibility of biodegradable based packaging used for red meat storage during shelf-life: A pilot study

Publication date: 30 May 2018
Source:Food Chemistry, Volume 249

Author(s): S. Panseri, P.A. Martino, P. Cagnardi, G. Celano, D. Tedesco, M. Castrica, C. Balzaretti, L.M. Chiesa

This study was designated to ascertain the effectiveness of polylactic acid (PLA) based packaging solution to store red fresh meat during its refrigerated shelf-life. Recently the attention in the packaging industry regarding the use of bioplastics has been shifting from compostable/biodegradable materials toward biobased materials. Steaks obtained from semimembranous muscle of Piemontese beef were packaged in PLA trays closed with a lid made of PLA film and for comparison purposed in a conventional reference package consisting of a amorphous polyethylene terephthalate/polyethylene (APET/PET) trays and wrapped in plastic film of polyvinyl chloride (PVC). The packaging under modified atmosphere MAP was carried out by using a gas mixture of 66% O2, 25% CO2 and 9%N2. By using PLA packaging combination it was possible to maintain an optimum red colour together with a reduced content of volatile compounds associated to off-flavours of meat samples particularly related to the oxidation phenomena.






Datum: 22.01.2018


Extraction techniques and analysis of anthocyanins from food sources by mass spectrometry: An update

Publication date: 1 June 2018
Source:Food Chemistry, Volume 250

Author(s): Paulina Ongkowijoyo, Diego A. Luna-Vital, Elvira Gonzalez de Mejia

This article reviews recent developments in methods of sample preparation and analytical methodologies for the quantification of anthocyanins and their extraction from food sources. Various methods for sample extraction and purification are highlighted and evaluated. The use of UV-diode array, along with improved liquid chromatography (LC) and mass spectrometry (MS) and/or the combination of both methods have facilitated the identification of analytes. The use of one-dimensional and two-dimensional HPLC has significantly improved resolution with a shorter amount of time. Other LC × LC combinations to improve orthogonality are also discussed. The most efficient anthocyanin extraction method from food sources is pressurized liquid extraction. Moreover, electrospray ionization (ESI) and MS2/time-of-flight are currently the most popular instruments used for identification of anthocyanins; being positive mode of ESI the most widely used procedure for anthocyanin identification. Several databases for mass spectrometry polyphenol identification have been described for reference.






Datum: 22.01.2018


Development and validation of an HPLC-MS/MS method with QuEChERS extraction using isotopic dilution to simultaneously analyze chlordecone and chlordecol in animal livers

Publication date: 30 June 2018
Source:Food Chemistry, Volume 252

Author(s): Maïlie Saint-Hilaire, Chanthadary Inthavong, Thomas Bertin, Gwenaëlle Lavison-Bompard, Thierry Guérin, Agnès Fournier, Cyril Feidt, Guido Rychen, Julien Parinet

A QuEChERS extraction method followed by HPLC-MS/MS analysis was developed to simultaneously analyze chlordecone and its metabolite chlordecol in animal livers. The overall method was validated with accuracy profiles according to the French Standard NF V03-110 and European Union guidelines. The validation was performed on bovine, ovine and porcine liver samples. Linearity, matrix effect, accuracy, within-laboratory repeatability, specificity, LOQ, Q/q relative ion intensities, and uncertainty were reported. Recoveries were between 70% and 120%. LOQs of 1.36 µg chlordecone kg−1 and 2.50 µg chlordecol kg−1 of fresh liver were found. Twelve contaminated livers of bovine, ovine and porcine origin from the French West Indies or samples from in vivo studies were analyzed. In these liver samples from contaminated animals, chlordecone was quantified at concentrations higher than the maximum residue limit and chlordecol in very low amounts in all the samples. In addition, these results confirm that chlordecone can be metabolized in ruminant species.






Datum: 22.01.2018


Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines

Publication date: 1 June 2018
Source:Food Chemistry, Volume 250

Author(s): Nieves López de Lerma, Rafael A. Peinado, Anna Puig-Pujol, Juan C. Mauricio, Juan Moreno, Teresa García-Martínez

Production of sparkling wines involve a second alcoholic fermentation and contact with yeast less over an extended period of time, which influences the aroma composition and sensory quality of the resulting wines. Sparkling wines obtained with two yeast strains inoculated as free cells, immobilized in alginate bed and bioimmobilized as biocapsules, were aged during 32 months. Among the volatile compounds, high Odor Activity Values were obtained with isoamyl acetate, ethyl propanoate, ethyl butanoate, ethyl 3-methylbutanoate, ethyl hexanoate, ethyl octanoate, hexanol, 2-methoxy-4-vinylphenol, decanal, octanoic acid, decanoic acid and TDN. Taken together these contribute more than 70% of the overall aromatic series value. Although some results rely more on the yeast strain than the inoculation format, specific aroma compounds were associated with the immobilization format, allowing the classification of sparkling wines by PCA. As a result the aroma quality of sparkling wines could be improved using immobilized yeasts.






Datum: 22.01.2018


Determination of toxigenic fungi and aflatoxins in nuts and dried fruits using imaging and spectroscopic techniques

Publication date: 30 June 2018
Source:Food Chemistry, Volume 252

Author(s): Qifang Wu, Lijuan Xie, Huirong Xu

Nuts and dried fruits contain rich nutrients and are thus highly vulnerable to contamination with toxigenic fungi and aflatoxins because of poor weather, processing and storage conditions. Imaging and spectroscopic techniques have proven to be potential alternative tools to wet chemistry methods for efficient and non-destructive determination of contamination with fungi and toxins. Thus, this review provides an overview of the current developments and applications in frequently used food safety testing techniques, including near infrared spectroscopy (NIRS), mid-infrared spectroscopy (MIRS), conventional imaging techniques (colour imaging (CI) and hyperspectral imaging (HSI)), and fluorescence spectroscopy and imaging (FS/FI). Interesting classification and determination results can be found in both static and on/in-line real-time detection for contaminated nuts and dried fruits. Although these techniques offer many benefits over conventional methods, challenges remain in terms of heterogeneous distribution of toxins, background constituent interference, model robustness, detection limits, sorting efficiency, as well as instrument development.






Datum: 22.01.2018


Dissociation mechanisms-based UHPLC Q-Orbitrap strategy for screening of cephalosporins and metabolites in shrimp

Publication date: 1 June 2018
Source:Food Chemistry, Volume 250

Author(s): Wei Jia, Lin Shi, Xiaogang Chu

A screening method was explored for simultaneous analysis of 43 cephalosporins residues and their metabolites from four generations in shrimp utilizing a novel fully untargeted data acquisition method. Four generations of cephalosporins residues and their metabolites are extracted with online extraction simultaneously. Ultrahigh-performance liquid chromatography coupled to quadrupole-orbitrap high resolution mass spectrometry was used for to determine cephalosporins and their metabolites in ten shrimp species. Precision in terms of relative standard deviation (RSD) was under 6.3% for all compounds, and the extraction recoveries ranged from 85% to 108%. The detection capabilities ranged from 0.011 to 0.223 mg kg−1. The fully untargeted vDIA acquisition way improves both selectivity and sensitivity for the compounds at trace levels, which is beneficial for screening performance.






Datum: 22.01.2018


FTIR studies of gluten matrix dehydration after fibre polysaccharide addition

Publication date: 30 June 2018
Source:Food Chemistry, Volume 252

Author(s): Agnieszka Nawrocka, Magdalena Krekora, Zbigniew Niewiadomski, Antoni Miś

FTIR spectroscopy was used to determine changes in secondary structure, as well as water state, in gluten and model doughs supplemented by four fibre polysaccharides (microcrystalline cellulose, inulin, apple pectin and citrus pectin). The gluten and model doughs were obtained from commercially available wheat gluten and model flour, respectively. The polysaccharides were used in five concentrations: 3%, 6%, 9%, 12% and 18%. Analysis of the FTIR spectra indicated that polysaccharides could be divided into two groups: first – microcrystalline cellulose and inulin, second – apple and citrus pectins that induced opposite structural changes. Changes in secondary structure concern mainly β-sheets and β-turns that form aggregated β-structures, suggesting dehydration of the gluten matrix as a result of competition for water between gluten proteins and polysaccharides. Moreover, the positive band at ca. 1226 cm−1 in the spectra of pectin-modified samples indicates formation of ‘ether’ type hydrogen bonds between gluten proteins and pectins.






Datum: 22.01.2018


Phytochemical profile and antioxidant activity of caper berries (Capparis spinosa L.): Evaluation of the influence of the fermentation process

Publication date: 1 June 2018
Source:Food Chemistry, Volume 250

Author(s): J. Jiménez-López, A. Ruiz-Medina, P. Ortega-Barrales, E.J. Llorent-Martínez

In this work, we report the phytochemical profile and antioxidant activity of caper berries (Capparis spinosa L.) before and after a fermentation process. The phytochemical profiles were evaluated by high-performance liquid chromatography with UV and electrospray ionization mass spectrometry detection (HPLC-DAD-ESI-MSn). Twenty-one compounds were characterized, and seven of them quantified. The main component of non-fermented berries was glucocapparin, which was degraded upon the fermentation process. Most of the compounds were quercetin and kaempferol glycosides, epicatechin, and proanthocyanidins. The main differences observed upon the fermentation process were a decrease in epicatechin concentration, the hydrolysis of quercetin glycosides, and the degradation of glucosinolates. Total phenolic and flavonoid contents, as well as the antioxidant activities by the in vitro antioxidant assays DPPH and ABTS +, were determined, observing that the values were slightly higher after the fermentation process.

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Datum: 22.01.2018


Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes

Publication date: 1 June 2018
Source:Food Chemistry, Volume 250

Author(s): Cristina Caleja, Lillian Barros, João C.M. Barreira, Ana Ciric, Marina Sokovic, Ricardo C. Calhelha, M. Beatriz, P.P. Oliveira, Isabel C.F.R. Ferreira

Melissa officinalis (lemon balm) and its extracts have been frequently reported as possessing bioactive properties, offering the potential for use in development/enrichment of food products with additional functional capabilities, providing health benefits to consumers. The antioxidant, antibacterial and antifungal activity of lemon balm extract, as well as its potential hepatotoxicity were thoroughly evaluated. The extracts were then incorporated into cupcakes and their preserving effect, chemical composition, colour parameters and antioxidant activity were compared with those provided by potassium sorbate. In general, the variables with the largest differences among different storage times were energy level, sucrose, glucose, palmitic acid (C6:0) and oleic acid (C18:1n9). On the other hand, L (top), a (top), b (top), pH, capric acid (C10:0) and lauric acid (C12:0) showed the greatest variation according to cupcake formulation. The results observed indicate that the lemon balm extract rich in rosmarinic acid can provide advantageous functional properties to bakery products.






Datum: 22.01.2018


Generalized Likelihood Uncertainty Estimation (GLUE) methodology for optimization of extraction in natural products

Publication date: 1 June 2018
Source:Food Chemistry, Volume 250

Author(s): Maulidiani, Rudiyanto, Faridah Abas, Intan Safinar Ismail, Nordin H. Lajis

Optimization process is an important aspect in the natural product extractions. Herein, an alternative approach is proposed for the optimization in extraction, namely, the Generalized Likelihood Uncertainty Estimation (GLUE). The approach combines the Latin hypercube sampling, the feasible range of independent variables, the Monte Carlo simulation, and the threshold criteria of response variables. The GLUE method is tested in three different techniques including the ultrasound, the microwave, and the supercritical CO2 assisted extractions utilizing the data from previously published reports. The study found that this method can: provide more information on the combined effects of the independent variables on the response variables in the dotty plots; deal with unlimited number of independent and response variables; consider combined multiple threshold criteria, which is subjective depending on the target of the investigation for response variables; and provide a range of values with their distribution for the optimization.

Graphical abstract

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Datum: 22.01.2018


Activation of membrane-located Ca2+ channels by hop beta acids and their tricyclic transformation products

Publication date: 30 June 2018
Source:Food Chemistry, Volume 252

Author(s): Carolin Schulz, Nikolas Fritz, Thomas Sommer, Karel Krofta, Kristina Friedland, Monika Pischetsrieder

Beta-bitter acids of hops (lupulones) revealed sedative and antidepressant–like effects in animal studies. Transformation of β-acids during beer brewing leads to the formation of tricyclic transformation products, which have a close structural analogy to hyperforin. The latter compound is responsible for the antidepressant activity of St. John’s wort by activation of TRPC6 cation channels in neuronal-like cells leading to Ca2+ influx. In this study, nortricyclolupones, dehydrotricyclolupones, and tricyclolupones were isolated from a wort-boiling model and their structures were elucidated by UHPLC–DAD, UHPLC–ESI-MS/MS and 1D/2D-NMR spectroscopy. Beta-bitter acids and their transformation products induced Ca2+ influx in PC12 cells to the same extent as hyperforin. Application of a Ca2+-free environment abolished the Ca2+ elevation, indicating that the increase is mediated by influx across the plasma membrane. Thus, activation of neuronal-like Ca2+-channels by lupulones and tricyclolupones represent a novel mechanism contributing to the antidepressant activity of hops.






Datum: 22.01.2018


Mitigation effects of proanthocyanidins with different structures on acrylamide formation in chemical and fried potato crisp models

Publication date: 1 June 2018
Source:Food Chemistry, Volume 250

Author(s): Yajing Qi, Hao Zhang, Gangcheng Wu, Hui Zhang, Liwei Gu, Li Wang, Haifeng Qian, Xiguang Qi

Proanthocyanidins with different structures were prepared from three condensed tannin-rich plant materials and then characterized using HPLC–ESI-MS coupled with thiolysis and MALDI-TOF MS. Their effects on acrylamide formation in asparagine-glucose models and fried potato crisps were determined. Results showed that all proanthocyanidins significantly and dose dependently mitigated acrylamide formation at concentrations of 50, 100 and 200 µg/mL in chemical model system. Using the food model, acrylamide formation were inhibited when potato crisps were soaked in 0.01–1 mg/mL proanthocyanidin solutions for 15 min at room temperature before frying. Proanthocyanidins reduced up to 44.2% of the acrylamide level as concentration was increased to 0.1 mg/mL, whereas higher concentration resulted in a decrease of inhibition. B-type proanthocyanidins had stronger inhibitory activity than A-type. Unit composition and DP had nearly no effect on their inhibitory activity based on same mass. This study showed that proanthocyanidins with various structures were promising additives to mitigate harmful acrylamide.






Datum: 22.01.2018


Investigation on antioxidant, angiotensin converting enzyme and dipeptidyl peptidase IV inhibitory activity of Bambara bean protein hydrolysates

Publication date: 1 June 2018
Source:Food Chemistry, Volume 250

Author(s): Martin Alain Mune Mune, Samuel René Minka, Thomas Henle

Protein isolate was hydrolysed by Alcalase, thermolysin and trypsin. BBPH produced by Alcalase showed highest angiotensin-converting enzyme (ACE) inhibitory properties (IC50: 52 µg/mL). Hydrolysates produced by Alcalase and thermolysin exhibited similar dipeptidyl peptidase-IV (DPP-IV) inhibitory activity (IC50: 1.73 mg/mL), while low inhibitory activity was observed for hydrolysate produced by trypsin. BBPH also showed protective effect against oxidative stress with significant 2,2-diphenyl-1-picrylhydrazyl radical scavenging and ferrous chelating activity. Bioactive peptides of BBPH produced by thermolysin showed better resistance to simulated gastrointestinal digestion (SGID), while the DPP-IV and ACE inhibitory properties were significantly reduced. Molecular weight distribution showed significant reduction in peptides of the molecular weight range 200–400 Da in BBPH produced by Alcalase, after SGID. LC-ESI-TOF-MS and in silico analysis showed the presence of potential peptides with both ACE and DPP-IV inhibitory properties in BBPH produced by thermolysin.






Datum: 22.01.2018


Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice

Publication date: 1 June 2018
Source:Food Chemistry, Volume 250

Author(s): Emmanuel Kwaw, Yongkun Ma, William Tchabo, Maurice Tibiru Apaliya, Meng Wu, Augustina Sackle Sackey, Lulu Xiao, Haroon Elrasheid Tahir

This study was conducted to investigate the effect of lactic acid bacteria (LAB) strains on color properties, phenolic profile and antioxidant activities of mulberry juice. Mulberry juice was separately fermented at 37 °C for 36 h using Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus paracasei. The results showed that lactic acid fermentation impacted on the color of the juice. Moreover, the study demonstrated that LABs impacted on the phenolic profile of the juice. Syringic acid, cyanidin-3-O-rutinoside and quercetin were the predominant phenolic acid, anthocyanin and flavonol respectively in the lactic-acid-fermented mulberry juice. The degree of radical scavenging activity was species-specific with the L. plantarum fermented juice having the highest radical scavenging activities. The correlation analysis demonstrated that flavonols and anthocyanins were mostly responsible for the increased in 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) scavenging activity while phenolic acids and flavonols were responsible for 2,2-diphenyl-1-picrylhydrazyl scavenging activity and reducing power capacity of the fermented juice.






Datum: 22.01.2018


Biochemical properties, antibacterial and cellular antioxidant activities of buckwheat honey in comparison to manuka honey

Publication date: 30 June 2018
Source:Food Chemistry, Volume 252

Author(s): Jianling Deng, Rui Liu, Qun Lu, Peiyan Hao, Anqi Xu, Jiuliang Zhang, Jun Tan

The biochemical properties of buckwheat honey, including contents of sugars, proteins, total phenols, methylglyoxal (MGO), minerals and phenolic compounds, were determined in comparison with those of manuka honey. Buckwheat honey has higher contents of sugars, proteins and total phenols but a lower content of MGO than manuka honey. Buckwheat honey contains abundant minerals involved in a number of vital functions of the human body as does manuka honey, and has even higher contents of Fe, Mn and Zn. In buckwheat honey, p-hydroxybenzoic acid, chlorogenic acid and p-coumaric acid are the dominant phenolic compounds. Moreover, the antibacterial and cellular antioxidant activities of buckwheat honey were compared with those of manuka honey. Buckwheat honey exhibits antibacterial activity against Staphylococcus aureus and Pseudomonas aeruginosa, comparable with manuka honey, and the cellular antioxidant activity of buckwheat honey is higher than that of manuka honey. Our results suggest that buckwheat honey has great nutritional and commercial potentials.






Datum: 22.01.2018


Determination of virginiamycin M1 residue in tissues of swine and chicken by ultra-performance liquid chromatography tandem mass spectrometry

Publication date: 1 June 2018
Source:Food Chemistry, Volume 250

Author(s): Xiaoyang Wang, Mi Wang, Keyu Zhang, Ting Hou, Lifang Zhang, Chenzong Fei, Feiqun Xue, Taijun Hang

A reliable UPLC–MS/MS method with high sensitivity was developed and validated for the determination of virginiamycin M1 in muscle, fat, liver, and kidney samples of chicken and swine. Analytes were extracted using acetonitrile and extracts were defatted by N-hexane. Chromatographic separation was performed on a BEH C18 liquid chromatography column. The analytes were then detected using triplequadrupole mass spectrometry in positive electrospray ionization and multiple reaction monitoring mode. Calibration plots were constructed using standard working solutions and showed good linearity. Limits of quantification ranged from 2 to 60 ng mL−1.






Datum: 22.01.2018


Mimicking new receptors based on molecular imprinting and their application to potentiometric assessment of 2,4-dichlorophenol as a food taint

Publication date: 1 June 2018
Source:Food Chemistry, Volume 250

Author(s): A.M. El-Kosasy, Ayman H. Kamel, L.A. Hussin, Miriam F. Ayad, N.V. Fares

Innovative host-tailored polymers were prepared, characterized and used as recognition elements in potentiometric transducers for the selective quantification of 2,4-dichlorophenol (DCP).The polymer beads were synthesized using DCP as a template molecule, acrylamide (AM),methacrylic acid (MAA) and ethyl methacrylate (EMA) as functional monomers and divinylbenzene (DVB) and ethylene glycol dimethacrylate (EGDMA) as cross-linkers. The sensors were fabricated by the inclusion of MIPs in plasticized polyvinyl chloride (PVC) matrix. Response characteristics of the proposed sensors revealed anionic slopes of −59.2, −49.7 and −80.6 mV/decade with detection limits of 5.6 × 10−5,5.9 × 10−5 and 13.2 × 10−5 mol/L for MIP/AM/DVB, MIP/MAA/DVB and MIP/EMA/EGDMA membrane based sensors, respectively. Good selectivity was observed over common inorganic/organic anions. Validation of the assay method according to IUPAC recommendations was justified ensuring the synthesis of good reliable novel sensors for DCP determination. The method was successfully applied for routine analysis of food taint in fish and fish farms water samples.






Datum: 22.01.2018


Development of direct competitive biomimetic immunosorbent assay based on quantum dot label for determination of trichlorfon residues in vegetables

Publication date: 1 June 2018
Source:Food Chemistry, Volume 250

Author(s): Qiurui Liu, Mingdi Jiang, Zeliang Ju, Xuguang Qiao, Zhixiang Xu

A direct competitive biomimetic immunosorbent assay method based on molecularly imprinted polymer was developed for the determination of trichlorfon. A CdSe/ZnS quantum dot label was used as the marker. The hydrophilic imprinted film was synthesized directly on the surface of a 96-well plate, and characterized by Fourier-transform infrared spectroscopy and thermo-gravimetric analyses. The method exhibited high stability, selectivity, and sensitivity. Under optimal conditions, the limits of detection and sensitivity of the biomimetic immunosorbent assay method were 9.0 μg L−1 and 5.0 mg L−1 (0.1 mg kg−1 and 62.5 mg kg−1 for vegetable sample), respectively. Low cross-reactivity values of 19.2% and 15.6% were obtained for the structural analogues. Spinach and rape samples spiked with trichlorfon were extracted and determined by this method with recoveries ranging from 83.6% to 91.1%. The method was applied for the detection of trichlorfon residues in leek and cucumber samples, and results correlated well with those obtained using GC.






Datum: 22.01.2018


Effect of exogenous ATP on the postharvest properties and pectin degradation of mung bean sprouts (Vigna radiata)

Publication date: 15 June 2018
Source:Food Chemistry, Volume 251

Author(s): Lin Chen, Yige Zhou, Zhenyun He, Qin Liu, Shaojuan Lai, Hongshun Yang

The effects of exogenous ATP on the postharvest quality, browning and softening of mung bean (Vigna radiata) sprouts were evaluated. ATP treatment significantly alleviated the quality loss and browning events during the storage of 3 days. It also reduced the oxidant damage by inducing high activities of peroxidase (9.3–13.9%) and superoxide dismutase (8.8–10.3%) which scavenged the reactive oxygen species (ROS) effectively. Transcriptional results indicated that ATP treatment decreased VrPL1, VrPME and VrPG1 gene expression levels more than 2 folds at some time points. Furthermore, the atomic force microscope (AFM) images revealed that the pectin degradation was notably slowed by ATP treatment and the width and height of pectin backbone were better maintained (47.1% and 45.6% higher than control without ATP treatment). The cooperative effects of ROS scavenging and decreased expressions of pectin-related genes might contribute to the deferred pectin deterioration and firmness loss by ATP treatment.






Datum: 22.01.2018


Determination of furan and furan derivatives in baby food

Publication date: 1 June 2018
Source:Food Chemistry, Volume 250

Author(s): Concetta Condurso, Fabrizio Cincotta, Antonella Verzera

A Headspace-Solid Phase Microextraction–Gas Chromatography–Mass Spectrometry (HS-SPME–GC–MS) method was developed and validated for the simultaneous determination of furan, 2-methylfuran, 2-ethylfuran, 2-butylfuran, 2-pentylfuran, 2-acetylfuran, furfural and furfuryl alcohol in jarred baby food. The method was specific for the analytes. Good precision was obtained both in terms of intra-day repeatability (RSD ≤ 5.02) and inter-day precision (RSD ≤ 5.55%). The recovery values were between 98.42% and 99.8%. Linearity was established over two order of magnitude, and the achieved LODs and LOQs ranged between 0.018 and 0.035 ng/g and 0.060–0.117 ng/g, respectively, depending on the analyte. Finally, the method was successfully applied to investigate the content of furan and furan derivatives in several commercial baby food samples containing fruit or meat. The results showed that this simple, rapid and solvent free procedure could be used routinely for the analysis of baby food providing competent quantitative data functional to risk assessment.






Datum: 22.01.2018


Quantitative phosphoproteomic analysis among muscles of different color stability using tandem mass tag labeling

Publication date: 30 May 2018
Source:Food Chemistry, Volume 249

Author(s): Zheng Li, Meng Li, Xin Li, Jianzeng Xin, Ying Wang, Qingwu W. Shen, Dequan Zhang

A quantitative analysis of protein phosphorylation in ovine LTL muscle with different color stability was performed in the present study using TMT labeling in combination with TiO2 phosphopeptide enrichment. A total of 3412 phosphopeptides assigned to 1070 phosphoproteins were identified by mass spectrometry, of which 243 proteins were detected to be differentially phosphorylated between muscles of different color stability. Among these differentially phosphorylated proteins, 27 phosphoproteins were identified to be key color-related proteins by informatics analysis. Proteins involved in carbohydrate metabolism, especially glycolytic enzymes, were the largest cluster of protein determined to be color-related. In addition, the phosphorylation of myoglobin at Ser133 plays a negative role in the regulation of meat color stability. In summary, this study revealed that the phosphorylation of some glycolytic enzymes and myoglobin at specific serine residues may play critical roles in the regulation of meat color stability.






Datum: 22.01.2018


Label-free proteomic analysis to characterize ginger from China and Ghana

Publication date: 30 May 2018
Source:Food Chemistry, Volume 249

Author(s): Xiaojian Yin, Shi-Lei Wang, Raphael N. Alolga, Enos Mais, Ping Li, Pingfang Yang, Setsuko Komatsu, Lian-Wen Qi

Ginger is a popular spice used in food and beverages. In this study, we sought to characterize and differentiate ginger samples of Ghana and China origin using label-free proteomic and untargeted metabolomic analyses. As result, a total of 180 proteins significantly changed between the ginger samples from both studied countries. Among them, 17 proteins were specifically identified in the Chinese ginger, while 23 proteins were only identified in the Ghanaian ginger. Function and bioinformatics analyses indicated that changes in carbon metabolism, secondary metabolites biosyntheses, citrate acid cycle, and amino acids biosyntheses-related pathways contributed to the differences. These results were confirmed through the identification of 14 significantly changed metabolites including diarylheptanoids and gingerols. Importantly, change tendencies of these metabolites corresponded to changes in abundance of the protein enzymes involved in their syntheses. These results suggest that changes in metabolism-related protein enzymes are responsible for the intraspecies difference of the ginger samples.






Datum: 22.01.2018


A critical assessment of transmethylation procedures for n-3 long-chain polyunsaturated fatty acid quantification of lipid classes

Publication date: 15 June 2018
Source:Food Chemistry, Volume 251

Author(s): Anthony Sehl, Leslie Couëdelo, Laurence Fonseca, Carole Vaysse, Maud Cansell

Lipid transmethylation methods described in the literature are not always evaluated with care so to insure that the methods are effective, especially on food matrix or biological samples containing polyunsaturated fatty acid (PUFA). The aim of the present study was to select a method suitable for all lipid species rich in long chain n-3 PUFA. Three published methods were adapted and applied on individual lipid classes. Lipid (trans)methylation efficiency was characterized in terms of reaction yield and gas chromatography (GC) analysis. The acid-catalyzed method was unable to convert triglycerides and sterol esters, while the method using an incubation at a moderate temperature was ineffective on phospholipids and sterol esters. On the whole only the method using sodium methoxide and sulfuric acid was effective on lipid classes taken individually or in a complex medium. This study highlighted the use of an appropriate (trans)methylation method for insuring an accurate fatty acid composition.






Datum: 22.01.2018


3D confocal Raman imaging of oil-rich emulsion from enzyme-assisted aqueous extraction of extruded soybean powder

Publication date: 30 May 2018
Source:Food Chemistry, Volume 249

Author(s): Longkun Wu, Limin Wang, Baokun Qi, Xiaonan Zhang, Fusheng Chen, Yang Li, Xiaonan Sui, Lianzhou Jiang

The understanding of the structure morphology of oil-rich emulsion from enzyme-assisted extraction processing (EAEP) was a critical step to break the oil-rich emulsion structure in order to recover oil. Albeit EAEP method has been applied as an alternative way to conventional solvent extraction method, the structure morphology of oil-rich emulsion was still unclear. The current study aimed to investigate the structure morphology of oil-rich emulsion from EAEP using 3D confocal Raman imaging technique. With increasing the enzymatic hydrolysis duration from 1 to 3 h, the stability of oil-rich emulsion was decreased as visualized in the 3D confocal Raman images that the protein and oil were mixed together. The subsequent Raman spectrum analysis further revealed that the decreased stability of oil-rich emulsion was due to the protein aggregations via SS bonds or protein-lipid interactions. The conformational transfer in protein indicated the formation of a compact structure.






Datum: 22.01.2018


Method for the determination of Pb, Cd, Zn, Mn and Fe in rice samples using carbon nanotubes and cationic complexes of batophenanthroline

Publication date: 30 May 2018
Source:Food Chemistry, Volume 249

Author(s): Barbara Feist, Rafal Sitko

Among cereals, rice is the second most cultivated staple crop in the world. It may be contaminated by toxic heavy metals present in water or soil. Therefore, monitoring the presence of heavy metals in rice and its products is a matter of a great importance from the nutritional and toxicological view. In this paper, a simple and effective analytical procedure based on dispersive micro solid-phase extraction with the use of oxidized multiwalled carbon nanotubes and batophenanthroline was developed for the determination of lead, cadmium, zinc, manganese and iron in white and wild rice samples. Due to the high preconcentration factor of 200, the optimized procedure allows obtaining detection limits between 0.13 and 0.35 ng mL−1 using flame atomic absorption spectrometry (FAAS). Novel preconcentration method can successfully be applied in food analysis with accuracy better than 7% rel. and repeatability lower than 3%.

Graphical abstract

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Datum: 22.01.2018


A novel N,N′-bis(acetylacetone)ethylenediimine functionalized silica-core shell magnetic nanosorbent for manetic dispersive solid phase extraction of copper in cereal and water samples

Publication date: 30 May 2018
Source:Food Chemistry, Volume 249

Author(s): Maryam Azizi, Shahram Seidi, Ahmad Rouhollahi

Determination of heavy metals at trace levels has a great deal of importance due to their undesirable effects on human life. In this study, N,N′-bis (acetyl acetone) ethylenediimine (Fe3O4@SiO2-EDN) was synthesized and applied for dispersive solid phase extraction of copper in water and cereal samples followed by FAAS. Sorbent characterization was investigated by SEM, FT-IR, EDX and VSM. The effective parameters were optimized using a central composite design. Under the optimal conditions, LOD (S/N = 3) and LOQ, preconcentration factor and RSD% were found to be 1.5 ng mL−1, 4.0 ng mL−1, 13 and 2.3%, respectively. The calibration curve was linear within the range of 4.0–175 ng mL−1 with r2 > 0.998. Relative recoveries were achieved within the range of 90.0–95.0%. With thanks of the good resulting analytical performance in this work, the proposed method can be applied as a suitable alternative for trace analysis of copper.






Datum: 22.01.2018


Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage

Publication date: 15 June 2018
Source:Food Chemistry, Volume 251

Author(s): C. Mannozzi, U. Tylewicz, F. Chinnici, L. Siroli, P. Rocculi, M. Dalla Rosa, S. Romani

The aim of this work was to evaluate the efficacy of an innovative edible coating, based on chitosan from mushrooms enriched with procyanidins extracted from grape seeds, on fresh blueberry quality maintenance, (weight loss, pH, dry matter, colour, firmness and antioxidant activity) and microbial growth, during 14 days of storage at 4 °C. For weight loss, pH and dry matter no relevant differences were detected among the control and the differently coated samples at each considered storage time. Chitosan and chitosan + procyanidins coatings promoted a slight decrease of luminosity and an increase of blue hue colour of blueberry samples during the whole storage period. The use of coating promoted an increase in the antiradical activity that was the highest in blueberries coated with chitosan + procyanidins. Microbiological analysis results indicated that the chitosan-based coated samples had a significantly higher yeast and mould growth inhibition compared to the uncoated sample.






Datum: 22.01.2018


Stability of spray-dried beetroot extract using oligosaccharides and whey proteins

Publication date: 30 May 2018
Source:Food Chemistry, Volume 249

Author(s): Eloá Lourenço do Carmo, Rhana Amanda Ribeiro Teodoro, Pedro Henrique Campelo Félix, Regiane Victória de Barros Fernandes, Érica Resende de Oliveira, Taís Regina Lima Abreu Veiga, Soraia Vilela Borges, Diego Alvarenga Botrel

The properties and stability of spray-dried beetroot extract using maltodextrin (MD), inulin (IN), and whey protein isolate (WPI) as carrier agents were evaluated. The values of moisture, betalains content, and retention were 3.33–4.24%, 348.79–385.47 mg/100 g (dry-basis), and 88.45–95.69%, respectively. Higher values of antioxidant activity were observed for the treatments using WPI. The treatment with inulin alone presented higher hygroscopicity in the moisture adsorption isotherms at 25 °C and lower thermal stability when evaluating the thermogravimetric curves. When stored at 60 °C, the use of WPI alone conferred lower stability to the beetroot extract powder. In general, the simultaneous use of IN and WPI as carrier agents resulted in good stability of the beetroot extract powder, representing an opportunity for innovation in food products.






Datum: 22.01.2018


Bioaccessibility, cellular uptake and transport of luteins and assessment of their antioxidant activities

Publication date: 30 May 2018
Source:Food Chemistry, Volume 249

Author(s): Cheng Yang, Maike Fischer, Chris Kirby, Ronghua Liu, Honghui Zhu, Hua Zhang, Yuhuan Chen, Yong Sun, Lianfu Zhang, Rong Tsao

A rapid method for producing 9Z- and 13′Z-isomers from all-E-lutein was developed using I-TiO2 as catalyst. In a simulated in vitro gastrointestinal digestion model, both trans-cis isomerization of all-E-lutein and cis-trans isomerization of Z-luteins occurred during the intestinal phase. The bioaccessibility of all isomers was between 14 and 23%, and it was higher for Z-luteins. In a Caco-2 cell monolayer model, all isomers were relatively stable during cellular uptake and transport across the membrane as no significant isomerization and degradation was detected, but all-E-lutein exhibited significantly higher cellular uptake and transport efficiencies. These results suggest that Z-luteins found in human plasma may likely be formed before intestinal absorption. 13′Z-Lutein also exhibited highest antioxidant activity in FRAP, DPPH and ORAC-L assays, but no significant difference in cell-based antioxidant assay compared with other isomers. Future studies on the different antioxidant activities of cis isomers of lutein in vivo will provide further explanation.






Datum: 22.01.2018


PVP-coated gold nanoparticles for the selective determination of ochratoxin A via quenching fluorescence of the free aptamer

Publication date: 30 May 2018
Source:Food Chemistry, Volume 249

Author(s): Lei Lv, Yongdong Jin, Xiaojiao Kang, Yangyang Zhao, Chengbi Cui, Zhijun Guo

This paper describes an aptamer/gold nanoparticle-based assay for ochratoxin A (OTA) detection. This assay is based on the use of an aptamer labeled with carboxyfluorescein (FAM) at its 5′-end and gold nanoparticles (AuNPs) that act as quenchers of fluorescence. When OTA is absent in the system, the fluorescently labeled aptamers are adsorbed on the surface of AuNPs. The fluorescence signal of the fluorescein-labeled OTA aptamer generated is quenched by the fluorescence resonance energy transfer effect of AuNPs. When OTA is present in the system, the fluorescently labeled aptamer binds to OTA and forms a folded structure, which can resist the adsorption of AuNPs. Thus, the fluorescent signal can be retained. The detection limit of this sensing platform is 5 nM, and the linear detection range is 10–1000 nM (R 2 = 0.994). The procedure was validated by the quantitation of OTA in spiked ginger powder samples and were found to be free of interference by the sample matrix. The recoveries and the relative standard deviation varied from 89.0% to 117.8% and from 1.9% to 6.3%, respectively.






Datum: 22.01.2018


Differential proteomic analysis to identify proteins associated with quality traits of frozen mud shrimp (Solenocera melantho) using an iTRAQ-based strategy

Publication date: 15 June 2018
Source:Food Chemistry, Volume 251

Author(s): Jing Shi, Longteng Zhang, Yutian Lei, Huixing Shen, Xunpei Yu, Yongkang Luo

An iTRAQ-based strategy was applied to investigate proteome changes in mud shrimp during long-term frozen storage under different conditions. A total of 226 proteins was identified as differential abundance proteins (DAPs) in mud shrimp from two frozen treatment groups (−20 °C and −40 °C) compared with the fresh control group. The proteome changes in mud shrimp muscle stored under −20 °C was much greater than that under −40 °C. Correlation analysis between DAPs and quality traits of mud shrimp muscle showed that 12 proteins were correlated closely with color (L , a , and b value) and texture (hardness, elasticity, and chewiness). Bioinformatic analysis revealed that most of these proteins were involved in protein structure, metabolic enzymes, and protein turnover. Among them, several proteins might be potential protein markers for color, and some proteins are good candidate predictors for textural properties of mud shrimp muscle.






Datum: 22.01.2018


The contribution of minor folates to the total vitamin B9 content of Infant formula and clinical nutrition products

Publication date: 30 May 2018
Source:Food Chemistry, Volume 249

Author(s): Esther Campos-Giménez, Sylvie Bénet, Yannick Oguey, Frédéric Martin, Karine Redeuil

In the present study an optimization of trienzyme treatment combining α-amylase, protease and γ-carboxy peptidase allowing complete sample preparation within a working day for the analysis of vitamin B9 (folate) in infant formula and adult/pediatric nutritional products is presented. The optimized sample preparation was applied to a set of samples representing most of the products in the marketplace. Results on Standard Reference Material 1849a were well in agreement with certified values. The main contributor to total folate was folic acid, 5-methyl-tetrahydrofolate was the only minor contributor in milk-based products. Soy-based formulas contained polyglutamates of 5-formyl-tetrahydrofolate. The relative contribution of polyglutamates to the total folate content remained low in the types of product included in this study. The results suggest that a simple di-enzyme treatment could be enough for these products, nevertheless, this should be carefully evaluated prior to making a decision on the use of tri- or di-enzyme treatment.






Datum: 22.01.2018


 


Category: Current Chemistry Research

Last update: 04.01.2018.






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