Read by QxMD icon Read

Food Chemistry

Vijisha K Rajan, K Muraleedharan
A computational DFT-B3LYP structural analysis of a poly phenol, Gallic acid (GA) has been performed by using 6-311++ G (df, p) basis set. The GA is a relatively stable molecule with considerable radical scavenging capacity. It is a well known antioxidant. The NBO analysis shows that the aromatic system is delocalized. The results reveal that the most stable radical is formed at O3-atom upon scavenging the free radicals. Global descriptive parameters show that GA acts as an acceptor center in charge transfer complex formation which is supported by ESP and contour diagrams and also by Q(max) value...
April 1, 2017: Food Chemistry
Blanka Bucsella, Ágnes Takács, Walter von Reding, Urs Schwendener, Franka Kálmán, Sándor Tömösközi
Novel aleurone-rich wheat milling fraction developed and produced on industry scale is investigated. The special composition of the novel flour with high protein, dietary fiber and fat content results in a unique combination of the mixing and viscosity properties. Due to the high lipid concentration, the fraction is exposed to fast rancidity. Dry heat (100°C for 12min) and hydrothermal treatment processes (96°C for 6min with 0-20 L/h steam) were applied on the aleurone-rich flour to modify the technological properties...
April 1, 2017: Food Chemistry
Yuchen Zhu, Varoujan A Yaylayan
To investigate the reactivity of free guanidine and arginine in the formation of imidazolinone derivatives, model systems of guanidine or arginine/glucose or (13)[C-6]-glucose were heated in aqueous solutions at110°C for 3h and the residues were analyzed by ESI/qTOF/MS using MS/MS and isotope labeling techniques. The analysis of the data indicated that guanidine and arginine formed both covalent and non-covalent interaction products. Covalent interactions included Amadori rearrangement at the α-nitrogen with glucose and imidazolinone formation with 3-deoxy-glucosone at the guanidine side-chain...
April 1, 2017: Food Chemistry
Nira Muttucumaru, Stephen J Powers, J Stephen Elmore, Andrew Dodson, Adrian Briddon, Donald S Mottram, Nigel G Halford
Acrylamide is produced from free asparagine and reducing sugars during high-temperature cooking and food processing, and potato products are major contributors to dietary acrylamide intake. The present study analysed twenty varieties of potatoes grown at two sites (Doncaster and Woburn) in the United Kingdom to assess the effect of location of cultivation on acrylamide-forming potential. Analysis of variance revealed a full site by variety nested within type (French fry, boiling and crisping) by storage interaction for acrylamide (p<0...
April 1, 2017: Food Chemistry
Dipsikha Kalita, Bipul Sarma, Brijesh Srivastava
Malting potential of two rice cultivar i.e. low (12.5%) (LR) and normal (20.2%) amylose paddy (NR) were evaluated under different germination conditions (25-40°C for 120h). Based on malting potential, 30 and 35°C germination temperatures were found suitable. Enzymes (amylolytic and α-amylase) activity increased at both temperatures for LR and NR whereas NR exhibited higher activity. NR malted rice showed higher starch degradation (64 and 74 times) when compared to LR (58 and 62 times) at 30 and 35°C respectively leading to formation of reducing sugar and lowering of viscosity...
April 1, 2017: Food Chemistry
Josiane K Rutz, Caroline D Borges, Rui C Zambiazi, Michele M Crizel-Cardozo, Luiza S Kuck, Caciano P Z Noreña
This study aimed at microencapsulating palm oil, containing high carotenoid content, with chitosan/xanthan and chitosan/pectin, using the complex coacervation method, followed by atomization and lyophilization. The DSC technique was used to confirm the encapsulation. The atomized microparticles had spherical shape and irregular size, and the lyophilized microparticles had irregular shape and size. Lyophilization resulted in lower carotenoids losses, and higher yield and encapsulation efficiency. In addition, the release profile in both water and gastrointestinal fluid was satisfactory...
April 1, 2017: Food Chemistry
Fereshte Sadat Sabet, Morteza Hosseini, Hossein Khabbaz, Mehdi Dadmehr, Mohammad Reza Ganjali
Aflatoxins are potential food pollutants produced by fungi. Among them, Aflatoxin B1 (AFB1) is the most toxic. Therefore, a great deal of concern is associated with AFB1 toxicity. In this work, utilizing a FRET-based method, we have developed a nanobiosensor for detection of AFB1 in agricultural foods. Aptamer-conjugated Quantum dots (QDs) are adsorbed to Au nanoparticles (AuNPs) due to interaction of aptamers with AuNPs leading to quenching effect on QDs fluorescence. Upon the addition of AFB1, the specific aptamers are attracted to AFB1, getting distance from AuNPs which result in fluorescence recovery...
April 1, 2017: Food Chemistry
Rui Fang, Sally P Redfern, Don Kirkup, Elaine A Porter, Geoffrey C Kite, Leon A Terry, Mark J Berry, Monique S J Simmonds
This is the first study to use chemometric methods to differentiate among 21 cultivars of Camellia sinensis from China and between leaves harvested at different times of the year using 30 compounds implicated in the taste and quality of tea. Unique patterns of catechin derivatives were observed among cultivars and across harvest seasons. C. sinensis var. pubilimba (You 510) differed from the cultivars of C. sinensis var. sinensis, with higher levels of theobromine, (+)-catechin, gallocatechin, gallocatechin gallate and theasinensin B, and lower levels of (-)-epicatechin, (-)-epigallocatechin (EGC) and (-)-epigallocatechin gallate (EGCG), respectively...
April 1, 2017: Food Chemistry
Suzane Rickes da Luz, Paulo Cesar Pazdiora, Leandro José Dallagnol, Giniani Carla Dors, Fábio Clasen Chaves
Wheat (Triticum aestivum) is an annual crop, cultivated in the winter and spring and susceptible to several pathogens, especially fungi, which are managed with fungicides. It is also one of the most consumed cereals, and can be contaminated by mycotoxins and fungicides. The objective of this study was to validate an analytical method by LC-MS for simultaneous determination of mycotoxins and fungicide residues in wheat grains susceptible to fusarium head blight treated with fungicides, and to evaluate the relationship between fungicide application and mycotoxin production...
April 1, 2017: Food Chemistry
Merve Tomas, Jules Beekwilder, Robert D Hall, Osman Sagdic, Dilek Boyacioglu, Esra Capanoglu
The effect of industrial and home processing, in vitro gastrointestinal digestion, individual phenolic content, and antioxidant capacity of tomato into tomato sauce were investigated. Industrial processing of tomato fruit into sauce had an overall positive effect on the total antioxidant capacity (∼1.2-fold higher) compared to tomato fruit whereas home processing of tomato fruit into sauce led to a decrease in these values. Untargeted LC-QTOF-MS analysis revealed 31 compounds in tomato that changed upon processing, of which 18 could be putatively identified...
April 1, 2017: Food Chemistry
Jeong-Seok Cho, Hyung-Jin Bae, Byoung-Kwan Cho, Kwang-Deog Moon
Qualitative properties of roasting defect coffee beans and their classification methods were studied using hyperspectral imaging (HSI). The roasting defect beans were divided into 5 groups: medium roasting (Cont), under developed (RD-1), over roasting (RD-2), interior under developed (RD-3), and interior scorching (RD-4). The following qualitative properties were assayed: browning index (BI), moisture content (MC), chlorogenic acid (CA), trigonelline (TG), and caffeine (CF) content. Their HSI spectra (1000-1700nm) were also analysed to develop the classification methods of roasting defect beans...
April 1, 2017: Food Chemistry
Angela Lopez Pinar, Rahil Ghadiriasli, Philippe Darriet, Andrea Buettner
Four Pinot noir wines from Burgundy were investigated by gas chromatography-olfactometry, with regard to the presence of earthy-smelling compounds. 2-Methylisoborneol (2-MIB) was detected in two of these wines, although the samples were seven years old, contradicting previous reports that this substance is unstable in wine and must. In order to investigate this seemingly paradoxical situation, 2-MIB stability was reinvestigated in wine and in model solution starting with an elevated initial concentration. Although 2-MIB concentration greatly decreased during the 90days of storage, the final concentration measured in both media was well above the odour threshold of the substance...
April 1, 2017: Food Chemistry
Lineth J Vega Rojas, Isela Rojas Molina, Elsa Gutiérrez Cortez, Natalia Rincón Londoño, Andrés A Acosta Osorio, Alicia Del Real López, Mario E Rodríguez García
This research studied the influence of the germ components on the physicochemical properties of cooked corn and nixtamalized corn flours as a function of the calcium hydroxide content (from 0 to 2.1 w/w) and steeping time (between 0 and 9h). A linear relationship was found between calcium content in germ and steeping time used during nixtamalization process. X-ray diffraction analysis showed that calcium carbonate is formed into the germ structure to 2.1 w/w of calcium hydroxide and 9h steeping time. The presence of the germ improves the development of peak viscosity in flours, and it is related to the increases in calcium concentration in germ and the formation of amylose-lipid complexes...
April 1, 2017: Food Chemistry
Simone Tasca Cargnin, Simone Baggio Gnoatto
Apple juice production generates a large amount of residue comprising mainly peels, seeds, and pulp, known as apple pomace. In the global context, Brazil ranks 11th in apple production and thousands of tons of apple pomace are produced every year. This by-product is little explored, since it is a rich and heterogeneous mixture, containing interesting phytochemical groups. Among them, ursolic acid (UA) has attracted attention because of its therapeutic potential. UA is a pentacyclic triterpene found too in several traditional plants, and has shown several functional properties such as antibacterial, antiprotozoal, anti-inflammatory and antitumor...
April 1, 2017: Food Chemistry
Cristian Mauricio Barreto Pinilla, Caciano Pelayo Zapata Noreña, Adriano Brandelli
Phospholipid nanovesicles were developed to improve the stability of garlic (Allium sativum L.) extract. Electron microscopy of liposomes revealed nanometric and spherical-shaped vesicles with a mean particle size of 174.6±17.3nm and polydispersity index of 0.26±0.02. The entrapment efficiency was 47.5±7.3% and the nanoliposomes had a zeta potential of -16.2±5.5mV. The antimicrobial activity of free and encapsulated garlic extract was evaluated against different strains of Listeria spp. in milk at 37°C for 24h...
April 1, 2017: Food Chemistry
Henan Wang, Mirko Betti
Food grade sulfated glycosaminoglycan (GAG) polysaccharides were successfully extracted from chicken cartilage and skin. Their respective oligosaccharides were obtained by bovine testicular hyaluronidase digestion. The antioxidant capacity was analyzed to determine the possible mechanism explaining how GAGs promote iron uptake by the Caco-2 cells. The sulfated GAG oligosaccharides derived from cartilage possessed the greatest DPPH scavenging and ferric reducing activities (p<0.05), but limited ferrous chelating activities...
April 1, 2017: Food Chemistry
Qiaomei Zhu, Ling Zhao, Hui Zhang, Masayoshi Saito, Lijun Yin
The objective of present study was to prepare multiple water-in-oil-in-water (W/O/W) emulsions that exhibit different release rates of magnesium ions; and assess their utility as coagulants in improving tofu quality. W/O/W emulsions containing bovine serum albumin (BSA) and magnesium chloride (MgCl2) were developed for controlled release applications. An increasing BSA concentration led to an increase in viscosity and droplet size of W/O/W double emulsions, as well as a decreased release rate of encapsulated Mg(2+) from emulsions...
April 1, 2017: Food Chemistry
Anna-Lena Herbig, Catherine M G C Renard
The study comprises a systematic and quantitative evaluation of potential intrinsic and extrinsic factors that impact vitamin C degradation in a real food matrix. The supernatant of centrifuged apple purée was fortified in vitamin C, and degradation was followed without stirring. Model discrimination indicated better fit for the zero order model than the first order model which was hence chosen for determination of rate constants. pH influenced strongly vitamin C degradation in citrate-phosphate buffer but not in the apple purée serum...
April 1, 2017: Food Chemistry
Jaqueline Gozzi Bordini, Mario Augusto Ono, Glauco Tironi Garcia, Victor Hugo Meconi Fazani, Édio Vizoni, Karem Caroline Bonacin Rodrigues, Elisa Yoko Hirooka, Elisabete Yurie Sataque Ono
The aim of this study was to evaluate the fate of fumonisins B1 (FB1) and B2 (FB2) during industrial dry-milling in two lots from 2014 (n=120) and 2015 (n=120) of non-transgenic corn and their fractions (germ, pericarp, endosperm, cornmeal and grits), collected from one of the major Brazilian milling industries. Fumonisins were concentrated in the germ and pericarp at a rate of 322% and 188% (lot 1) and 311% and 263% (lot 2), respectively. In the endosperm, cornmeal and grits fumonisin levels decreased from 60 to 95%...
April 1, 2017: Food Chemistry
Joana Schuelter Boeing, Daniela Ribeiro, Renan Campos Chisté, Jesuí Vergílio Visentainer, Vera Marisa Costa, Marisa Freitas, Eduarda Fernandes
Bactris setosa Mart. is a Brazilian tree from the palm family (Arecaceae), whose fruits are scientifically underexploited. Here, we report, for the first time, the identification and quantification of phenolic compounds and carotenoids in the pulp, seed, and peel extracts of B. setosa fruits and their in vitro biological activity. The anthocyanins cyanidin deoxyhexose hexoside and cyanidin hexoside and other phenolic compounds were detected mainly in the peel but also in the pulp extracts. All-trans-lutein was the unique carotenoid identified and quantified, and only in the peel extract...
April 1, 2017: 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"