journal
MENU ▼
Read by QxMD icon Read
search

Food Chemistry

journal
https://www.readbyqxmd.com/read/28317783/heat-induced-formation-of-mepiquat-by-decarboxylation-of-pipecolic-acid-and-its-betaine-derivative-part-2-natural-formation-in-cooked-vegetables-and-selected-food-products
#1
Yuan Yuan, Adrienne Tarres, Thomas Bessaire, Wilhelm Rademacher, Richard H Stadler, Thierry Delatour
Mepiquat (N,N-dimethylpiperidinium) is a plant growth regulator registered for use as its chloride salt in many countries on cereals and other crops. Recent model system studies have shown that natural chemicals present in crop plants, such as pipecolic acid and pipecolic acid betaine, may furnish mepiquat through different chemical pathways, when subjected to temperatures in the range of 200°C. In this study, we cooked raw vegetables that did not contain mepiquat to a palatable state using different traditional cooking methods, and detected mepiquat in 9 out of 11 oven-cooked vegetables, reaching up to 189μg/kg dry wt in oven-cooked broccoli...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28317782/assessment-of-iron-bioavailability-from-different-bread-making-processes-using-an-in-vitro-intestinal-cell-model
#2
I Rodriguez-Ramiro, C A Brearley, S F A Bruggraber, A Perfecto, P Shewry, S Fairweather-Tait
Myo-inositol hexakisphosphate (IP6), is the main iron chelator in cereals and bread. The aim of this study was to investigate the effect of three commercial baking processes (sourdough, conventional yeast and Chorleywood Bread Making Process (CBP)) on the IP6 content of wholemeal bread, its impact on iron uptake in Caco-2 cells and the predicted bioavailability of iron from these breads with added iron, simulating a mixed-meal. The sourdough process fully degraded IP6 whilst the CBP and conventional processes reduced it by 75% compared with wholemeal flour...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28317781/stability-of-%C3%AE-carotene-during-baking-of-orange-fleshed-sweet-potato-wheat-composite-bread-and-estimated-contribution-to-vitamin-a-requirements
#3
Madjaliwa Nzamwita, Kwaku Gyebi Duodu, Amanda Minnaar
Orange-fleshed sweet potato (OFSP) is known to be a rich source of β-carotene, a precursor of vitamin A and a potential tool for fighting vitamin A deficiency (VAD) in developing countries. OFSP flour was incorporated into wheat flour at 10, 20 and 30% (w/w) substitution levels. The stability of β-carotene during baking and the contribution of OFSP-wheat composite breads to vitamin A requirements were evaluated. The retention of all-trans-β-carotene in breads containing 10, 20 and 30% OFSP flour was 62.7, 71...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28317780/structural-physicochemical-and-biological-properties-of-spray-dried-wine-powders
#4
Agnieszka Wilkowska, Agata Czyżowska, Wojciech Ambroziak, Janusz Adamiec
Different fruit wines, chokeberry, blackcurrant and blueberry, were spray-dried using hydroxypropyl-β-cyclodextrin (HP-β-CD) and inulin (IN). The structural, physicochemical, and biological properties of the spray-dried wine powders were studied over 12months of storage in darkness at 8°C. Identification and quantification of single phenolic compounds before and after storage revealed that HP-β-CD had a positive effect on anthocyanin retention during storage for all microcapsules tested. Similar decreases in anthocyanin were found for blackcurrant and chokeberry powders, ranging from 7...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28317779/development-and-validation-of-a-lc-ms-ms-method-for-the-determination-of-isoeugenol-in-finfish
#5
Lin Ye
A simple, rapid, selective and sensitive LC-MS/MS method was developed and validated for the determination of isoeugenol in finfish using an off-line dansylation derivatization step to enhance signal intensity. The sample was extracted with 10mL acetone using a tissue homogenizer, followed by derivatization with dansyl chloride and analysis by liquid chromatography tandem mass spectrometry. The method detection limit ranged from 0.2 to 0.7ngg(-1) in six fish species. The limit of quantification was 2.5ngg(-1) in each species...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28317778/physicochemical-and-sensory-aroma-and-colour-characterisation-of-a-non-centrifugal-cane-sugar-panela-beverage
#6
Juliana María García, Paulo César Narváez, Francisco José Heredia, Álvaro Orjuela, Coralia Osorio
Non-centrifugal cane sugar (NCS), also called "panela", is a high carbohydrate-content food obtained by boil evaporation of the sugar cane juice. This study was undertaken to assess physicochemical properties and sensory characteristics of panela beverage at two different concentrations. Evaluation of pH, °Brix, and colour (tristimulus colorimetry) was carried out in all panela drink samples. In order to characterise the odour-active volatiles of the beverage, a simultaneous steam distillation-solvent extraction method was applied using a mixture of diethyl ether-pentane (1:1,w/w) as solvent...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28317777/preparation-characterization-and-stability-of-curcumin-loaded-zein-shellac-composite-colloidal-particles
#7
Cuixia Sun, Chenqi Xu, Like Mao, Di Wang, Jie Yang, Yanxiang Gao
Curcumin-loaded zein-shellac composite particles were prepared by the antisolvent co-precipitation method. The encapsulation efficiency of curcumin was significantly improved from 82.7% in zein particles to 93.2% in zein-shellac complex particles. The result of differential scanning calorimetry suggested that curcumin in the polymeric matrix was in an amorphous state. Fourier transform infrared spectroscopy analysis revealed that curcumin had non-covalently interacted with zein and shellac, mainly through hydrogen bonding and hydrophobic interaction...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28317776/phosphorylation-inhibits-the-activity-of-%C3%AE-calpain-at-different-incubation-temperatures-and-ca-2-concentrations-in-vitro
#8
Manting Du, Xin Li, Zheng Li, Meng Li, Lingling Gao, Dequan Zhang
This study aimed to investigate the effects of phosphorylation on the activity of μ-calpain and its sensitivity to temperature and Ca(2+). For temperature sensitivity analysis, sarcoplasmic protein was treated with alkaline phosphatase (AP) and phosphatase inhibitor (PI) at 4, 25 and 37°C. The results showed that the degradation degree of μ-calpain in the AP group was significantly higher after incubation for 12h. For calcium sensitivity analysis, samples treated with AP and PI were incubated at 0.01, 0...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28317775/starch-and-protein-analysis-of-wheat-bread-enriched-with-phenolics-rich-sprouted-wheat-flour
#9
Michał Świeca, Dariusz Dziki, Urszula Gawlik-Dziki
Wheat flour in the bread formula was replaced with sprouted wheat flour (SF) characterized by enhanced nutraceutical properties, at 5%, 10%, 15% and 20% levels. The addition of SF slightly increased the total protein content; however, it decreased their digestibility. Some qualitative and quantitative changes in the electrophoretic pattern of proteins were also observed; especially, in the bands corresponding with 27kDa and 15-17kDa proteins. These results were also confirmed by SE-HPLC technique, where a significant increase in the content of proteins and peptides (molecular masses <20kDa) was determined for breads with 20% of SF...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28317774/development-of-an-up-grading-process-to-produce-mlm-structured-lipids-from-sardine-discards
#10
R Morales-Medina, M Munio, A Guadix, E M Guadix
The aim of the work was to produce MLM structured lipids with caprylic acid (M) as medium chain fatty acid located at the external bonds of the glycerol backbone and concentrated polyunsaturated fatty acids (L) from sardine discards (Sardine pilchardus) in the central bond of the glycerol. To that end, the following steps were conducted: (i) fish oil extraction, (ii) Omega-3 free fatty acids (FFA) concentration (low temperature winterization), (iii) two-steps enzymatic esterification and (iv) triacylglycerols (TAG) purification (liquid column chromatography)...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28317773/comprehensive-chlorophyll-composition-in-the-main-edible-seaweeds
#11
Kewei Chen, José Julián Ríos, Antonio Pérez-Gálvez, María Roca
Natural chlorophylls present in seaweeds have been studied regarding their biological activities and health benefit effects. However, detailed studies regarding characterization of the complete chlorophyll profile either qualitatively and quantitatively are scarce. This work deals with the comprehensive spectrometric study of the chlorophyll derivatives present in the five main coloured edible seaweeds. The novel complete MS(2) characterization of five chlorophyll derivatives: chlorophyll c2, chlorophyll c1, purpurin-18 a, pheophytin d and phytyl-purpurin-18 a has allowed to obtain fragmentation patterns associated with their different structural features...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28317772/ultrasensitive-detection-of-clenbuterol-by-a-covalent-imprinted-polymer-as-a-biomimetic-antibody
#12
Yiwei Tang, Jingwen Gao, Xiuying Liu, Xue Gao, Tao Ma, Xiaonan Lu, Jianrong Li
As an ideal biomimetic antibody, molecularly imprinted polymer (MIP) has shown great promise in immunoassays. Here, we developed a covalent imprinting method to prepare MIP artificial antibody towards clenbuterol on the well surface of a microtiter plate. Template molecule (clenbuterol) was splited by hydrolysis with functional monomer and removed by methanol/acetic acid solution, and then three-dimensional cavities were fabricated in the MIP, which can rebind template molecule via hydrogen bond interaction...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28317771/quinones-as-strecker-degradation-reagents-in-wine-oxidation-processes
#13
Carla Maria Oliveira, Sónia A O Santos, Armando J D Silvestre, António S Barros, António César Silva Ferreira, Artur M S Silva
The Strecker aldehydes formed during the reaction between α-amino acids (phenylalanine or methionine) and either gallic acid, caffeic acid or (+)-catechin ortho-quinones were evaluated in wine-model systems. It was demonstrated that phenylacetaldehyde was formed by quinone intermediates at wine pH. The highest amounts of phenylacetaldehyde during the 10days of experiment (69±5µg/L/day; 7x>Control) were obtained from (+) catechin, followed by gallic acid (61±4µg/L/day; 6x>Control) and caffeic acid (41±4µg/L/day; 4x>Control)...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28317770/characterization-enhancement-and-modelling-of-mannosylerythritol-lipid-production-by-fungal-endophyte-ceriporia-lacerate-chzju
#14
Yongwu Niu, Linlin Fan, Di Gu, Jianan Wu, Qihe Chen
The glycolipid biosurfactants mannosylerythritol lipids (MELs) attract great attention for their biodegradability, super emulsifying properties and versatile bioactivities. In this study, the MEL deriving from Ceriporia lacerate CHZJU was identified as MEL-A, and its critical micelle concentration and emulsifying activities were assessed. To examine the production of MELs from Ceriporia lacerate, a Plackett-Burman design and response surface methodology were used to optimize the culture nutrients. The optimal medium contains 1g/L yeast extract, 1...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28317769/protective-ability-against-oxidative-stress-of-brewers-spent-grain-protein-hydrolysates
#15
Elsa F Vieira, Diana Dias da Silva, Helena Carmo, Isabel M P L V O Ferreira
The protein fraction of Brewers' spent grain (BSG) was used as substrate to obtain hydrolysates with antioxidant activity. Three enzymatic approaches were applied: brewer's spent yeast (BSY) proteases, Neutrase® and Alcalase®, at the same proteolytic activity (1U/mL), using an enzyme/substrate ratio of 10:100 (v/v), at 50°C, 4h. Total Phenolic Content (TPC) and Ferric Ion Reducing Antioxidant Power (FRAP) of hydrolysates and fractions <10kDa and <3kDa were assayed. Additionally, the protective ability of <10kDa fractions against oxidative stress on Caco-2 and HepG2 cells was investigated...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28317768/effect-of-xanthan-gum-on-the-release-of-strawberry-flavor-in-formulated-soy-beverage
#16
Jiao Xu, Zhiyong He, Maomao Zeng, Bingbing Li, Fang Qin, Linxiang Wang, Shengfang Wu, Jie Chen
The effects of xanthan gum on the release of strawberry flavor compounds in formulated soy protein isolate (SPI) beverage were investigated by headspace gas chromatography (GC). Seven strawberry flavor compounds (limonene, ethyl hexanoate, (Z)-3-hexenyl acetate, ethyl 2-methylbutanoate, ethyl butanoate, (Z)-3-hexen-1-ol and diacetyl) could be detected by GC and hence analyzed the gas-matrix partition coefficients (K). The release of flavor compounds was restrained in SPI and/or xanthan gum solution. The retention of (Z)-3-hexen-1-ol, limonene and diacetyl significantly changed (p<0...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28317767/empirical-and-bioinformatic-characterization-of-buffalo-bubalus-bubalis-colostrum-whey-peptides-their-angiotensin-i-converting-enzyme-inhibition
#17
N R Ashok, H S Aparna
Whey based peptides are well known for their nutritional and multifunctional properties. In this context, whey proteins from buffalo colostrum & milk were digested by in vitro simulation digestion and analyzed by nano-LC-MS/MS. Functional protein association networks, gene annotations and localization of identified proteins were carried out. An ACE inhibitory peptide sorted from the library was custom synthesized and an in vitro ACE assay was performed. The study led to the identification of 74 small peptides which were clustered into 5 gene functional groups and majority of them were secretory proteins...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28317766/first-evidences-of-interaction-between-pyranoanthocyanins-and-salivary-proline-rich-proteins
#18
Ignacio García-Estévez, Luís Cruz, Joana Oliveira, Nuno Mateus, Victor de Freitas, Susana Soares
The contribution of other classes of polyphenol compounds besides tannins to the overall perception of astringency is still poorly understood. So, this work aimed to study the interaction between a family of salivary proline-rich proteins (aPRPs) and representative pyranoanthocyanins in red wines [pyranomalvidin-3-glucoside (vitisin B), pyranomalvidin-3-glucoside-catechol, and pyranomalvidin-3-glucoside-epicatechin] using saturation transfer difference-NMR and MALDI-TOF. For vitisin B KD was of 1.74mM; for pyranomalvidin-3-glucoside-catechol was 1...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28317765/the-effects-of-temperature-on-the-crystalline-properties-and-resistant-starch-during-storage-of-white-bread
#19
William R Sullivan, Jeff G Hughes, Russell W Cockman, Darryl M Small
Resistant starch (RS) can form during storage of foods, thereby bestowing a variety of potential health benefits. The purpose of the current study has been to determine the influence of storage temperature and time on the crystallinity and RS content of bread. Loaves of white bread were baked and stored at refrigeration, frozen and room temperatures with analysis over a period of zero to seven days. RS determination and X-ray diffraction (XRD) were used to evaluate the influence of storage temperature and time on total crystallinity and RS content...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28317764/cucurbitane-glycosides-from-the-fruit-of-siraitia-grosvenori-and-their-effects-on-glucose-uptake-in-human-hepg2-cells-in-vitro
#20
Fu Li, Fumei Yang, Xin Liu, Lun Wang, Bin Chen, Lianhong Li, Mingkui Wang
The mogrosides in the fruit of Siraitia grosvenori can serve as a sugar substitute for diabetics due to their sweetness, low calorie and positive effects on blood glucose level control. The present study was to purify the mogrosides from the fruit of S. grosvenori and evaluate their enhancement of glucose uptake rate in HepG2 cells in vitro. As a result, eighteen mogrosides were isolated, including six new ones and a known but new naturally occurring compound. The chemical structures of the new compounds were identified by 1D, 2D-NMR and HR-ESI-MS techniques, together with chemical methods...
August 1, 2017: Food Chemistry
journal
journal
26990
1
2
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"