Read by QxMD icon Read

Food Chemistry

Angela A Pridal, Wiebke Böttger, Alastair B Ross
Avenanthramides are phenolic compounds found only in oats, and are of interest due to suggested bioactivities, including anti-inflammatory effects and induction of apoptosis. The objective of this work was to optimise a high performance liquid chromatography (HPLC) method for analysis of avenanthramides in food, and analyse the avenanthramide content in 45 oat fractions and products. The optimised HPLC method was based on triplicate extraction of 100 mg sample with 1 ml 80% ethanol in phosphate buffer (pH 2...
July 1, 2018: Food Chemistry
Nitesh Sharma, Hemanta Banerjee, Srikumar Pal, K K Sharma
In order to examine the residues of thiacloprid (90 and 180 g a.i./ha) and deltamethrin (10 and 20 g a.i./ha) in fresh tea leaves, made tea and tea infusion, field experiments were conducted at three different locations viz. Kamalpur tea estate, Darjeeling; West Bengal, Teok tea Estate and AAU, Jorhat; Assam in India. Regardless of location and doses, residues of both the insecticides dissipated following first order kinetics. The half-life of Thiacloprid (4.93-5.38 days) was longer than that of deltamethrin (1...
July 1, 2018: Food Chemistry
Sarah Ployon, Martine Morzel, Christine Belloir, Aline Bonnotte, Eric Bourillot, Loïc Briand, Eric Lesniewska, Jeannine Lherminier, Ece Aybeke, Francis Canon
The interaction of tannins with salivary proteins is involved in astringency. This paper focussed on saliva lining oral mucosae, the mucosal pellicle. Using a cell-based model, the impact of two dietary tannins (EgC and EgCG) on the mucosal pellicle structure and properties was investigated by microscopic techniques. The role of basic Proline-Rich-Proteins (bPRPs) in protecting the mucosal pellicle was also evaluated. At low (0.05 mM) tannin concentration, below the sensory detection threshold, the distribution of salivary mucins MUC5B on cells remained unaffected...
July 1, 2018: Food Chemistry
Wladimir Silva, María Fernanda Torres-Gatica, Felipe Oyarzun-Ampuero, Andrea Silva-Weiss, Paz Robert, Susana Cofrades, Begoña Giménez
The development of fat replacers to obtain healthier/functional foods is a constant challenge. With this aim, double emulsions (DE) with a blend of olive, linseed and fish oils as oil phase were developed. To prevent the oxidation of these oils, gallic acid and quercetin were incorporated in the internal and the external aqueous phase (W2 ), respectively, according to a factorial design. Considering the low solubility of quercetin in water, it was included in O/W nanoemulsions (QN), thus being freely dispersible in W2 ...
July 1, 2018: Food Chemistry
Qiaomei Zhu, Shuang Qiu, Hongwei Zhang, Yongqiang Cheng, Lijun Yin
Water-in-oil-in-water (W/O/W) emulsions could be utilized for fat-reduced food formulation and delivery of bioactive nutrients. However, due to thermodynamic instability, it is difficult to prepare stable double emulsions. The purpose of this study was to improve the stability of W/O/W double emulsions containing 2.0 M MgCl2 by adding porcine gelatin in the inner water phase. The impact of gelatin on the physical stability, microstructure and micro-rheological properties of W/O/W emulsions was investigated...
July 1, 2018: Food Chemistry
Sanchita Biswas Murmu, Hari Niwas Mishra
In modified atmosphere packaging of guava, moisture scavenger (MS) sachet containing 30-50 g of coarse silica gel and ethylene scavenger (ES) sachet containing 0-4 g of potassium permanganate was added as per central composite rotatable design. The headspace O2 and CO2 of the packages were studied at 4, 8 and 12 °C for 30 days and thereafter the guava were left for two days to ripen at 30 °C. After that the chilling injuries, percentage acceptable guava, peel color and pulp texture was analyzed...
July 1, 2018: Food Chemistry
Zijin Liu, Gang Li, Cheng Long, Jing Xu, Juren Cen, Xiaobo Yang
The antioxidant activity and genotoxicity of isogarcinol were assessed by several in vitro tests. Its IC50 values for DPPH and ABTS were 36.3 ± 3.35 µM and 16.6 ± 3.98 µM, respectively, which were all lower than those of VC and BHT. Isogarcinol had no cyctotoxic or promotional activities at 1-10 µM in the CCK-8 assay, and negligible genotoxic effects at 50-500 µM on HepG2 cells by the single-cell gel electrophoresis assay. Pre-incubation of the cells with 0.5-1.5 µM isogarcinol, before exposure to H2 O2 , significantly increased cell viability in a concentration-dependent manner...
July 1, 2018: Food Chemistry
Sevcan Erşan, Özlem Güçlü Üstündağ, Reinhold Carle, Ralf M Schweiggert
Pistachio hulls, important by-products of pistachio processing, were extracted using an environmentally friendly process with subcritical water (SCW) at a pressure of 6.9 MPa in the range of 110 and 190 °C, and a flow rate of 4 ml/min. Detailed HPLC-DAD-ESI/MSn analyses allowed the identification of 49 phenolic compounds in the SCW extracts. Total gallotannin yields up to 33 g/kg were reached at 150-170 °C, where gallic acid (22.2 g/kg) and penta-O-galloyl-β-d-glucose (9.77 g/kg) levels were 13...
July 1, 2018: Food Chemistry
Semkaleng Mpai, Rosemary du Preez, Yasmina Sultanbawa, Dharini Sivakumar
Current study was initiated to identify the phytochemicals and the nutritional profile of eleven Kei-apple fruit accessions. Accession FH29 showed the highest level (492.45 mg 100 g-1 fresh weight) of total phenolic content, higher than the referral fruit, blueberry. Pyrogallol was identified as the predominant phenolic compound in all accessions. Accession FH 29 showed the highest (49.75 µmol TEAC g-1 fresh weight) antioxidant capacity. Catechin content was higher in accessions; FH151, FH15, FH14, FH29, FH243, FH 239 and FH 231...
July 1, 2018: Food Chemistry
Grażyna Budryn, Ilona Gałązka-Czarnecka, Ewelina Brzozowska, Joanna Grzelczyk, Radosław Mostowski, Dorota Żyżelewicz, José P Cerón-Carrasco, Horacio Pérez-Sánchez
No abstract text is available yet for this article.
July 1, 2018: Food Chemistry
Wenjing Chu, Haiyan Gao, Shifeng Cao, Xiangjun Fang, Hangjun Chen, Shangyue Xiao
No abstract text is available yet for this article.
July 1, 2018: Food Chemistry
Gong Yihui, Jun Song, Lina Du, Mindy Vinqvist, Leslie Campbell Palmer, Sherry Fillmore, XueQun Pang, ZhaoQi Zhang
To gain better understanding on laccase in apples and reveal its role in browning color formation during storage, laccases in apples were investigated. The full-length complementary DNAs encoding laccase genes were obtained from different tissues of apple including flowers, calyx, leaves and fruit peel of 'Red Delicious' and 'Cortland'. The apple laccases were compared to those in other plant species and found to have up to 99% homology to Arabidopsis and litchi. qRT-PCR analysis revealed changes in transcript abundance of LAC genes (2, 7, 9, 12, 14, 15 and 16) during storage and in response to DPA and 1-MCP treatments...
July 1, 2018: Food Chemistry
Carola Cappa, James D Kelly, Perry K W Ng
Information on the physicochemical variability in dry bean seeds from different varieties grown over distinct crop years is lacking. This study was designed to investigate the relationship between the environment and the seed characteristics of 25 edible dry bean varieties and to expand the knowledge on their proximate composition, starch digestibility, solvent retention capacity, and pasting and thermal properties. The impact of bean genotype (25 varieties), growing environment (two crop years), and powder particle size (≤0...
July 1, 2018: Food Chemistry
Titikan Somboon, Sira Sansuk
An alternative approach using visible chemical waves for ethanol determination is presented. The method is based on the dynamic change of chemical waves in the Belousov-Zhabotinsky (BZ) reaction by perturbation with ethanol. The observablepropagating waves, generatedina Petri dish, can be recorded by using a smartphone camera. The propagating distances are measured from photographic images and then plotted as a function of time to attain the wave velocity. It is found that wave velocities are inversely proportional to ethanol concentrations...
July 1, 2018: Food Chemistry
Fucheng Zhu, Tianyue Jiang, Bin Wu, Bingfang He
Metalloprotease PT121Y114S , an effective catalyst for Z-aspartame synthesis under the substrate (Z-Asp:l-Phe-OMe) molar ratio of 1:5, was obtained previously. Herein, a computational strategy combining molecular dynamics simulation of the enzyme-substrate complex with binding free energy (ΔG) calculations was established to guide the further engineering of PT121Y114S . One His224 residue proximal to the PT121Y114S active site was selected on the basis of the difference in ΔG decomposition of PT121Y114S toward l-Phe-NH2 and l-Phe-OMe...
July 1, 2018: Food Chemistry
Smita Raithore, Devin G Peterson
The influence of polyol type and particle size on the flavor release profile of chewing gum was investigated in vivo. Four chewing gum samples with an average particle size of 62 or 246 μm for sorbitol and 57 or 184 μm for mannitol were analyzed. Chewing gum formulated with mannitol, in general, had a higher aroma release than chewing gum formulated with sorbitol. Polyol type did not influence the release profile of the high intensity sweeteners (HIS) aspartame and acesulfame K. However, a smaller particle size resulted in a significantly higher release of HIS...
July 1, 2018: Food Chemistry
Jiangdi Liu, Na Chen, Jian Yang, Bin Yang, Zhen Ouyang, Changxun Wu, Yuan Yuan, Weihao Wang, Min Chen
In the present study, an integrated approach combining HPLC/DAD, GC/MS, near infrared (NIR) spectroscopy, and chemometrics was used to geographically discriminate saffron samples from Iran and China. Chinese and Iranian samples can be well-separated based on HPLC data analysed by a principal component analysis and an orthogonal partial least squares discriminant analysis. Picrocrocin and two types of crocins were found to be the discriminating variables, and the Chinese samples had higher contents of safranal and picrocrocin but lower cis-crocin 3Gg, kaempferol-3-O-sophoroside and isophorone...
July 1, 2018: Food Chemistry
Rizwan Ali Zounr, Mustafa Tuzen, Nihal Deligonul, Muhammad Yar Khuhawar
A simple, fast, green, sensitive and selective ultrasonic assisted deep eutectic solvent liquid-phase microextraction technique was used for preconcentration and extraction of cadmium (Cd) in water and food samples by electrothermal atomic absorption spectrometry (ETAAS). In this technique, a synthesized reagent (Z)-N-(3,5-diphenyl-1H-pyrrol-2-yl)-3,5-diphenyl-2H-pyrrol-2-imine (Azo) was used as a complexing agent for Cd. The main factors effecting the pre-concentration and extraction of Cd such as effect of pH, type and composition of deep eutectic solvent (DES), volume of DES, volume of complexing agent, volume of tetrahydrofuran (THF) and ultrasonication time have been examined in detail...
July 1, 2018: Food Chemistry
Fatma Yılmaz, Neşe Yılmaz Tuncel, N Barış Tuncel
Immature rice grain is one of the underutilized by-products of paddy milling process. Despite its high potential of use as a food ingredient, it is mainly utilized as feed due to the rancidity problem. In the present study, the composition of immature rice grain, the potential of using infrared (IR) radiation for stabilization, and the effects of IR stabilization on color, fatty acid composition, tocopherol and γ-oryzanol contents of the grain were investigated. The free fatty acid (FFA) value of the unprocessed immature rice grain was 5...
July 1, 2018: Food Chemistry
S Hemdane, N A Langenaeken, P J Jacobs, J Verspreet, J A Delcour, C M Courtin
This study investigates the effect of the physical presence and water binding of wheat bran during bread making, and the possible mechanisms behind this effect. Regular bran, pericarp-enriched bran and synthetic bran-like particles with different water binding capacities and particle sizes were used. Incorporation of regular and pericarp-enriched bran in dough (15% dm) led to a lower oven rise than the control dough. Bread volumes decreased with 11% and 30%, respectively. Dough with synthetic bran, having a low water binding capacity, displayed a near to normal leavening and oven rise and resulted in a bread volume decrease of only 5% compared to the control...
July 1, 2018: Food Chemistry
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"