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Food Chemistry

Mudasir Ahmad, Priti Mudgil, Adil Gani, Fathalla Hamed, F A Masoodi, Sajid Maqsood
Novel starch-based nanoparticles from three sources: horse chestnut (HSC), water chestnut (WSC) and lotus stem (LSC) were prepared for nano-encapsulation of catechin. Average particle size of HSC, WSC and LSC based nano-particles were 322.7, 559.2 and 615.6 nm with encapsulation efficiency of 59.09, 48.30, and 55.00% and negative zeta potential of -18.05, -21.5 and -18.05 mv, respectively. Structural, physical and thermal properties were characterized by fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), X-ray diffraction (XRD) and differential scanning calorimetry (DSC)...
January 1, 2019: Food Chemistry
Cláudia Amorim, Sara C Silvério, Lígia R Rodrigues
Xylooligosaccharides (XOS) are prebiotic nutraceuticals that can be sourced from lignocellulosic biomass, such as agro-residues. This study reports for the first time an optimization study of XOS production from agro-residues by direct fermentation using two Trichoderma species. A total of 13 residues were evaluated as potential substrates for single-step production. The best results were found for Trichoderma reesei using brewers' spent grain (BSG) as substrate. Under optimal conditions (3 days, pH 7.0, 30 °C and 20 g/L of BSG), a production yield of 38...
January 1, 2019: Food Chemistry
K B Akshaya, Anitha Varghese, Y N Sudhakar, Louis George
Nanoclusters of Ir were electrochemically deposited on carbon fiber paper (CFP) substrate modified with poly(3,4-ethylenedioxythiophene) (PEDOT), a conducting polymer between the potential range 0.0 V and 0.6 V at 0.05 V/s scan rate. The electrocatalytic activity of Ir-PEDOT/CFP electrode towards oxidation of morin, a flavonoid was significantly greater than that of PEDOT/CFP and bare CFP electrodes. Factors affecting the anodic peak of morin namely, effect of pH, scan rate and number of cycles were optimized...
January 1, 2019: Food Chemistry
Seyed Mohammad Hashem Hosseini, Hadi Hashemi Gahruie, Maryam Razmjooie, Marziyeh Sepeidnameh, Mahsa Rastehmanfard, Mohsen Tatar, Fakhraddin Naghibalhossaini, Paul Van der Meeren
In this work, changes in different physicochemical properties of iron-loaded double emulsions (DEs) were monitored under the influence of novel (microwave and ohmic) and conventional heat treatments. Microwave heating led to destabilization and obvious phase separation. As compared to control samples, heat treatment increased particle size, light absorbance, centrifugal instability, iron expulsion from the internal aqueous phase, color difference, chemical instability of the lipid phase, release of iron in simulated gastrointestinal fluids and iron bioavailability in cell line SW742...
January 1, 2019: Food Chemistry
Luca Dellafiora, Georg Aichinger, Elena Geib, Leyre Sánchez-Barrionuevo, Matthias Brock, David Cánovas, Chiara Dall'Asta, Doris Marko
Many small molecules of food origin may effect human health but lack an adequate description of their biological activity. To fill this knowledge gap, a first-line workflow is needed to assign putative functions, rank the endpoints for testing and guide wet-lab experiments. In this framework, the identification of potential biological targets can be used to probe the activity of orphan compounds using a so-called "target fishing" approach. Here, we present a proof of concept study using an in silico/in vitro target fishing approach on the fungal secondary metabolite atromentin...
January 1, 2019: Food Chemistry
Yan Ma, Pei Wang, Mian Wang, Maomao Sun, Zhenxin Gu, Runqiang Yang
In this study, the function of γ-aminobutyric acid (GABA) on the phenolic compounds accumulation and antioxidant system enhancement in germinated hulless barley under NaCl stress was investigated. Results showed that exogenous GABA induced the accumulation of phenolic compounds. It was observed that the activities and gene expression of phenylalanine ammonia lyase (PAL), cinnamic acid 4-hydroxylase (C4H), 4-coumarate coenzyme A ligase (4CL), p-coumaric acid 3-hdroxylase (C3H), caffeic acid O-methyltransferase (COMT) and ferulic acid 5-hydroxylase (F5H) which are involved in phenolics biosynthesis was up-regulated by NaCl stress plus GABA treatment...
January 1, 2019: Food Chemistry
M Moumita, K M Shankar, P B Abhiman, B A Shamasundar
A rapid multiplex silver enhanced 'sandwich vertical flow immunogold assay (SVIA)' based on disposable porous filter-membrane was developed for on-site detection of oxytetracycline (OTC) residues in fish tissues. Artificial antigens were synthesized to raise selective anti-OTC rabbit antiserum and highly specific monoclonal antibody (mAb). The assay consists of three layers. The first layer was composed of immobilized anti-OTC rabbit antiserum (capture antibody) onto the membrane, the second layer was the molecule of interest (OTC) and the third layer was refined with detector immunogold labeled mAb...
January 1, 2019: Food Chemistry
Nur Öksüz, Şerife Saçmacı, Mustafa Saçmacı, Ahmet Ülgen
A sensitive and selective fluorimetric method for the rapid determination of trace amounts of As(III)/As(V) species in certain tea samples forms the basis of the study. 3',6'-bis(diethylamino)-2-{[(1E)-(4,5-dimethyl-2-furyl)methylene]amino}spiro[isoindole-1,9'-xanthen]-3(2H)-one (DMBD), was synthesized and characterized as a new fluorescence reagent for the speciation of As(III)/As(V) species. As(III) was quantitatively recovered with fluorescence reagent at concentrations between 0.5 and 1.5 mol L-1 of HNO3 , while As(V) was not quantitatively recovered at any pH...
January 1, 2019: Food Chemistry
Zhenning Liu, Yinghui Zhong, Yue Hu, Lei Yuan, Rui Luo, Dan Chen, Miao Wu, Hui Huang, Yongxin Li
A novel simple, sensitive and reliable sensor based on S1 nuclease, FAM-labeled ssDNA (DNA-F) and graphene oxide (GO) was developed for detecting adenosine triphosphate (ATP) and evaluating the freshness of meat (beef) samples. With S1 nuclease as the cleaver of DNA-F and ATP as the inhibitor of S1 nuclease, the fluorescence of DNA-F could be obviously quenched by GO, which exhibits the fluorescence of system gradually decrease as the increasing ATP concentration. Under the optimal conditions, a linear correlation between the fluorescence and the ATP concentration from 20 μM to 3500 μM is obtained with a detection limit of 3...
January 1, 2019: Food Chemistry
Anny Karoliny de Oliveira Cavalcanti Medeiros, Camila de Carvalho Gomes, Mary Louize Querino de Araújo Amaral, Luciana Daniela Gurgel de Medeiros, Isaiane Medeiros, Dayanne Lopes Porto, Cícero Flávio Soares Aragão, Bruna Leal Lima Maciel, Ana Heloneida de Araújo Morais, Thais Souza Passos
Cantaloupe melon carotenoids were encapsulated in porcine gelatin, whey protein isolate and concentrate by emulsification O/W to evaluate which agent could promote an increase in water solubility, and color stability in yogurt. The average particle size obtained was 59.3 (2.60) nm-161.0 (27.30) nm. Encapsulated crude extract in porcine gelatin presented the smallest size and polydispersity index [0.4 (0.04)], and showed sphericity, smooth surface and low agglomeration in SEM. These results associated to the good chemical interaction between the raw materials shown by FTIR, justify the increase in water solubility [0...
January 1, 2019: Food Chemistry
Khursheed Ahmad Shiekh, Soottawat Benjakul, Thanasak Sae-Leaw
Inhibition of Pacific white shrimp polyphenoloxidase (PPO) with Chamuang leaf extract (CLE) was studied. CLE was rich in polyphenolic glycosides, in which chrysoeriol 6-C-glucoside-8-C-arabinopyranoside and 2-feruloyl-l-sinapoylgentiobiose were dominant. It also contained organic acids including hydroxycitric acid and oxalosuccinic acid. CLE with copper chelation activity could inhibit PPO in a dose dependent manner. Shrimp treated with 1% CLE had the lower melanosis score than 1.25% sodium metabisulfite (SMS) treated shrimp and the control throughout the refrigerated storage of 12 days at 4 °C (P < 0...
January 1, 2019: Food Chemistry
Selen Akan, Nurdan Tuna Gunes, Ruhsar Yanmaz
This study was carried out to determine the effect of methyl jasmonate (MeJA) and different storage temperatures on the keeping quality of modified atmosphere packed (MAP) peeled garlic cloves during storage at 0° and 5 °C for 4 months. MeJA (10-3 and 10-5  molar) treatments were used to reduce postharvest quality losses. Color, SSC, total phenolics content and antioxidant activity were maintained by MeJA treatment and low temperature, both dose of MeJA showed the different behavior. Firmness and vitamin C notably decreased, higher weight loss and titratable acidity content were observed at 5 °C compare to the 0 °C...
January 1, 2019: Food Chemistry
Shilin Wu, Yamei Jin, Na Yang, Xueming Xu, Zhengjun Xie
An electroanalytical method was proposed to determine fat content in ultrahigh-temperature (UHT) processed milk by magnetoelectric induction. In the technique, involves the induction of a controllable voltage (potential difference, Ubc ) in UHT milk, with differential magnetic fluxes as the stimulus. Results indicated that Ubc increased with an increase in the ratio difference between primary coil 1 and primary coil 2. Variation of fat content in the UHT milk induced a change in Ubc . A reduction in fat content led to an increase in λ-value (ratio of Uab to excitation voltage) under specific conditions...
January 1, 2019: Food Chemistry
Laís M Resende, Adriana S Franca, Leandro S Oliveira
Buriti by-products flours were evaluated as sources of dietary fibers and natural antioxidants. All flours presented chemical characteristics that allowed classification as high dietary fiber powders. Presence of pectic polysaccharides, arabinoxylans and xyloglucans was inferred by the neutral monosaccharides profile. Peels and defatted pulp flours are highlighted as those with higher antioxidant potential (total extractable polyphenols and antioxidant activities by DPPH and FRAP) compared to endocarp and manually-produced bran flours...
January 1, 2019: Food Chemistry
Cecilia Tullberg, Gerd Vegarud, Ingrid Undeland
The formation of malondialdehyde (MDA), 4-hydroxy-2-hexenal (HHE), 4-hydroxy-2-nonenal (HNE), and 4-oxo-2-nonenal (ONE) in cod liver-, anchovy-, krill-, and algae oil during in vitro digestion with human gastrointestinal fluids was investigated. Adding rabbit gastric lipase, lipase inhibitor (orlistat) and tocopherols to cod liver oil, lipolysis and oxidation was also studied. Among the marine oils, the highest aldehyde levels (18 µM MDA, 3 µM HHE and 0.2 µM HNE) were detected after digestion of cod liver oil, while the lowest levels were detected in krill and algae oils...
January 1, 2019: Food Chemistry
Nathalie Moreira, Ana Margarida Araújo, Frank Rogerson, Isabel Vasconcelos, Victor De Freitas, Paula Guedes de Pinho
A method based on headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-triple quadrupole/mass spectrometry detection (GC-TQ/MS) with a prior derivatization step with O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine hydrochloride (PFBHA) was developed to quantify carbonyl compounds in different categories of Port wines. Optimal extraction conditions were obtained incubating 2 ml of wine with 2.3 g/l of PFBHA for 10 min and extracted during 20 min at 32 °C. The method was validated for 38 carbonyl compounds (alkanals, alkenals, Strecker aldehydes, dialdehydes, ketones and furan aldehydes) with regard to linearity, repeatability, inter and intra-day precision and accuracy, showing that the method is suitable for the determination of carbonyl compounds in wines...
January 1, 2019: Food Chemistry
Teresa Herrera, Joaquín Navarro Del Hierro, Tiziana Fornari, Guillermo Reglero, Diana Martin
Ethanol extracts (EE) from fenugreek and quinoa seeds with different total content of inhibitory compounds (TIC, total saponin plus phenolic) were prepared with and without concentration of TIC (CEE -concentrated EE-, and EE, respectively). Their inhibitory activity on pancreatic lipase and α-amylase was assessed by traditional in vitro methods (with or without orbital shaking), and by simulating intestinal digestion. CEE contained higher contents of TIC than EE, being fenugreek superior to quinoa (p < 0...
January 1, 2019: Food Chemistry
Saara Pentikäinen, Ville Koistinen, Marjukka Kolehmainen, Kaisa Poutanen, Kati Hanhineva, Anna-Marja Aura
Mastication initiates digestion, disintegrating food structure and mixing it with saliva. This study aimed to provide understanding about the first step of bread digestion by exploring release of compounds from bread matrix during mastication. Furthermore, the aim was to identify compound groups that differentiate rye and wheat breads. Fifteen participants masticated whole-meal rye bread, endosperm rye bread, endosperm rye bread with added gluten and wheat bread. The masticated samples were studied with non-targeted LC-MS metabolic profiling...
January 1, 2019: Food Chemistry
Yan Kang, Ting Wu, Wanchao Chen, Long Li, Yiping Du
A novel and highly sensitive metastable state nanoparticle-enhanced Raman spectroscopy (MSNERS) was reported in this work, which employed an amphiphilic polymer polyurethane-Ag nanoparticle (AgNPs) as the MSNERS substrate. Polyurethane could form micelle to incorporate nanoparticles and analytes, where targets could be in close contact with the metal surface, which was effective for further enhancing the detection sensitivity. Time-dependent visible absorption spectra and time-dependent Raman spectra indicated that polyurethane could greatly enhance the stability of AgNPs aggregates during the volatilization process, which was a great improvement of MSNERS substrate...
January 1, 2019: Food Chemistry
Daiane Cássia Pereira Abreu, Bianca Mesquita Coelho Botrel, Matheus Julien Ferreira Bazana, Priscila Vieira E Rosa, Priscila Ferreira Sales, Márcio da Silva Marques, Adelir Aparecida Saczk
Solid-phase microextraction (SPME) and single-drop microextraction (SDME) in headspace mode, were used in the residual determination of the anesthetic 2-phenoxyethanol in fish fillets, to ensure food safety. For the optimization of the methodologies the experimental central composite design (CCD) was used, resulting in accurate evaluations with less amount of analysis. The developed methodologies presented good precision in the evaluated range, o limits of detection (LD) and quantification (LQ) for SDME were 0...
January 1, 2019: Food Chemistry
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