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Food Chemistry

Boru Chen, Leping Dang, Xiao Zhang, Wenzhi Fang, Mengna Hou, Tiankuo Liu, Zhanzhong Wang
Kudzu starch was cross-linked with sodium trimetaphosphate (STMP) at different temperatures, time and of STMP concentrations in this work. The cross-linked starches (CLSs) were fractionated further into cross-linked amylose and amylopectin in order to compare the effect of cross-linking on the microstructure. According to scanning electron microscope (SEM), CLSs displayed the resemble appearance of spherical and polygonal shapes like NS. X-ray diffraction (XRD) revealed that amylose of native starch (A), NS and CLS displayed a combination of A-type and B-type structure, while that was not found in amylose of cross-linked starch (CLA)...
March 15, 2017: Food Chemistry
Laxmana Naik, Rajan Sharma, Bimlesh Mann, Kiran Lata, Y S Rajput, B Surendra Nath
A rapid, semi-quantitative lateral flow assay (LFA) was developed to screen the oxytetracycline (OTC) antibiotics residues in milk samples. In this study a competitive immuno-assay format was established. Colloidal gold nano-particles (GNP) were prepared and used as labelling material in LFA. Polyclonal antibodies were generated against OTC molecule (anti-OTC), purified and the quality was assessed by enzyme linked immuno sorbet assay. For the first time membrane components required for LFA in milk system was optimized...
March 15, 2017: Food Chemistry
Zhengke Zhang, Qinggang Zhu, Meijiao Hu, Zhaoyin Gao, Feng An, Min Li, Yueming Jiang
In this study, mango fruit were pre-treated with low-temperature conditioning (LTC) at 12°C for 24h, followed by refrigeration at 5°C for 25days before removal to ambient temperature (25°C) to investigate the effects and possible mechanisms of LTC on chilling injury (CI). The results showed that LTC effectively suppressed the development of CI in mango fruit, accelerated softening, and increased the soluble solids and proline content. Furthermore, LTC reduced electrolyte leakage, and levels of malondialdehyde, O2(-) and H2O2, maintaining membrane integrity...
March 15, 2017: Food Chemistry
Lihong Liu, Qian Wan, Xiaoying Xu, Shunshan Duan, Chunli Yang
An on-line preconcentration method combining micelle to solvent stacking (MSS) with field-amplified sample stacking (FASS) was employed for the analysis of trimethoprim (TMP) and sulfamethoxazole (SMZ) by capillary zone electrophoresis (CZE). The optimized experimental conditions were as followings: (1) sample matrix, 10.0mM SDS-5% (v/v) methanol; (2) trapping solution (TS), 35mM H3PO4-60% acetonitrile (CH3CN); (3) running buffer, 30mM Na2HPO4 (pH=7.3); (4) sample solution volume, 168nL; TS volume, 168nL; and (5) 9kV voltage, 214nm UV detection...
March 15, 2017: Food Chemistry
Beatriz Gómez-Nieto, Mª Jesús Gismera, Mª Teresa Sevilla, Jesús R Procopio
A simple method based on FAAS was developed for the sequential multi-element determination of Cu, Zn, Mn, Mg and Si in beverages and food supplements with successful results. The main absorption lines for Cu, Zn and Si and secondary lines for Mn and Mg were selected to carry out the measurements. The sample introduction was performed using a flow injection system. Using the choice of the absorption line wings, the upper limit of the linear range increased up to 110mgL(-1) for Mg, 200mgL(-1) for Si and 13mgL(-1) for Zn...
March 15, 2017: Food Chemistry
Ida Steen, Sandra S Waehrens, Mikael A Petersen, Morten Münchow, Wender L P Bredie
The present study aimed to investigate coffee flavour perception and release as function of serving temperature to support standardisation in the specialty coffee branch. The coffee cultivar Bourbon Caturra was evaluated at six serving temperatures ranging from 31°C to 62°C. Coffee samples were analysed by dynamic headspace sampling gas chromatography-mass spectrometry and descriptive analyses using sip-and-spit tasting. The release of volatiles followed mostly the van't Hoff principle and was exuberated at temperatures above 40°C...
March 15, 2017: Food Chemistry
Hassan A Al-Kahtani, Elsayed A Ismail, Mohammed Asif Ahmed
Pork DNA was detected in meat mixtures using both conventional PCR and real-time PCR (RT-PCR). Thirty meat mixtures containing beef, chicken, camel, rabbit, goat and sheep with varying percentage of pork (0%, 1%, 5%, 10%, and 20%) and 75 commercial food products, were analyzed using conventional and RT-PCR to determine the presence of pork DNA. Pork DNA standard curves and cycle threshold (Ct) values were used for quantification. The detection limits for pork DNA in the mixtures were 0.22, 0.047, 0.048, 0.0000037, 0...
March 15, 2017: Food Chemistry
Ruobing Zhang, Hong Zhang, Qingwu Chen, Ji Luo, Zhifang Chai, Jincan Shen
To explore the residual characteristics of fluorine and perfluorinated compounds (PFCs) in tea, the total fluorine (TF), extractable organofluorine (EOF) and PFCs in 19 Chinese commercial teas of five categories were measured using cyclic neutron activation analysis combined with HPLC-MS/MS. The results showed that fluorine mainly existed as inorganic fluorine in teas, and identified fluorine (∑PFCs quantified as F) only accounted for 0.023-0.41% of EOF, indicating that most EOF in tea were still unknown...
March 15, 2017: Food Chemistry
Cheng-Yong Feng, Wei-Wei Wang, Jian-Fei Ye, Shan-Shan Li, Qian Wu, Dan-Dan Yin, Bing Li, Yan-Jun Xu, Liang-Sheng Wang
Vaccinium glaucoalbum, a perennial evergreen shrub, is naturally distributed in high-altitude areas. In this study, the composition and content of polyphenolic compounds in the fruit and leaf of V. glaucoalbum were characterized. In total, 24 chemical compounds were detected and identified by HPLC-DAD and HPLC-ESI-MS(2). Among all the compounds determined, 15 were anthocyanins and detected in fruit, 5 were flavonols and monitored in leaf, and 4 were chlorogenic acids and found in both fruit and leaf. The total anthocyanin content (TAC) of fruit (682mg/100gFW) was the highest among wild Vaccinium berries in China which have been investigated for now, and the total flavonol content of leaf was 2764mg/100gFW...
March 15, 2017: Food Chemistry
Yanpeng Zhang, Ruijin Yang, Weinong Zhang, Zhixiong Hu, Wei Zhao
The aim of this work was to analyze the influence of steam flash-explosion (SFE) with dilute acid soaking pretreatment on the structural characteristics and physiochemical properties of protein from soybean meal (SBM). The pretreatment led to depolymerisation of soy protein isolate (SPI) and formation of new protein aggregation through non-disulfide covalent bonds, which resulted in broader MW distribution of SPI. The analysis of CD spectroscopy showed that the SFE treatment induced minor changes in secondary structure, however, the intrinsic tryptophan fluorescence revealed that acid soaking and SFE treatment pronouncedly altered the tertiary structure of SPI...
March 15, 2017: Food Chemistry
Simona Arena, Giovanni Renzone, Chiara D'Ambrosio, Anna Maria Salzano, Andrea Scaloni
Heating of milk and dairy products is done using various technological processes with the aim of preserving microbiological safety and extending shelf-life. These treatments result in chemical modifications in milk proteins, mainly generated as a result of the Maillard reaction. Recently, different bottom-up proteomic methods have been applied to characterize the nature of these structural changes and the modified amino acids in model protein systems and/or isolated components from thermally-treated milk samples...
March 15, 2017: Food Chemistry
Zhi-Hong Zhang, Zhong Han, Xin-An Zeng, Man-Sheng Wang
A novel method for synthesizing Fe-glycine complex by pulsed electric fields (PEFs) was developed, and the physiochemical properties of Fe-glycine complexes were evaluated in this study. Results showed that the highest yield (81.2%) of Fe-glycine complexes was obtained by PEF treatment with 4.0kV/cm for 15min at 25°C, which was higher than thermal treatment of 79.5% at 60°C for 30min. Moreover, the highest Fe-chelating capacity was obtained at 107.13mg/L after PEF treatment with 4.0kV/cm for 15min. Results from Fourier transform infrared (FT-IR), X-ray diffraction (XRD) and thermal gravimetric (TG) analysis indicated that the structure of the ferrous ion-glycine complexes prepared by PEF and thermal treatment was similar...
March 15, 2017: Food Chemistry
J A Shimshoni, O Cuneah, M Sulyok, R Krska, E Sionov, S Barel, Y Meller Harel
Sorghum ergot is a disease caused commonly by C. africana. In 2015, ergot was identified for the first time in sorghum fields in Israel, leading to measures of eradication and quarantine. The aims of the study were to identify the ergot species by molecular and ergot alkaloid profile analysis, to determine the ergot alkaloid profile in pure honeydew and in infected sorghum silages and to estimate the safety of sorghum silages as a feed source. C. africana was rapidly and reliably identified by microscopical and molecular analysis...
March 15, 2017: Food Chemistry
Arnon Thongsaw, Wipharat Chuachuad Chaiyasith, Ratana Sananmuang, Gareth M Ross, Richmond J Ampiah-Bonney
A method for the determination of cadmium in herb samples based on solidified floating organic drop microextraction (SFODME) using 1-(2-Pyridylazo)-2-naphthol (PAN) as a chelating reagent and detection by electrothermal atomic absorption spectrometry (ETAAS) was developed in the present work. The effects of pH, extraction solvent, extraction time, stirring rate, and extraction temperature were investigated. Under the optimized conditions, the calibration graph was linear in the range of 0.017-3.0μgL(-1), with a detection limit (LOD) of 0...
March 15, 2017: Food Chemistry
Dong Bok Jeon, Young Shin Hong, Ga Hyun Lee, Yu Min Park, Cheong Mi Lee, Eun Yeong Nho, Ji Yeon Choi, Nargis Jamila, Naeem Khan, Kyong Su Kim
Tea contains characteristic volatile organic compounds, polyphenols, caffeine and catechins, and is therefore among the most widely consumed beverages all over the world. In this study, fresh Jukro tea leaves collected from Damyang-gun (Jeollanam-do) at 40, 60 and 90day growth stages, were semi-fermented. The volatile organic compounds (VOCs) were extracted by simultaneous distillation-solvent extraction (SDE) and analyzed by gas chromatography/mass spectrometry (GC/MS). Catechins, caffeine and theanine were analyzed by high performance liquid chromatography (HPLC)...
March 15, 2017: Food Chemistry
Wenjing Chu, Haiyan Gao, Shifeng Cao, Xiangjun Fang, Hangjun Chen, Shangyue Xiao
The chemical composition and morphology of cuticular wax in mature fruit of nine blueberry cultivars were investigated using gas chromatography-mass spectrometry (GC-MS) and scanning electron microscope (SEM). Triterpenoids and β-diketones were the most prominent compounds, accounting for on average 64.2% and 16.4% of the total wax, respectively. Ursolic or oleanolic acid was identified as the most abundant triterpenoids differing in cultivars. Two β-diketones, hentriacontan-10,12-dione and tritriacontan-12,14-dione, were detected in cuticular wax of blueberry fruits for the first time...
March 15, 2017: Food Chemistry
Tao Hou, Weiwei Liu, Wen Shi, Zhili Ma, Hui He
The structure of the desalted duck egg white peptides-calcium chelate was characterized by fluorescence spectroscopy, fourier transform infrared spectroscopy, and dynamic light scattering. Characterization results showed structural folding and aggregation of amino acids or oligopeptides during the chelation process. Desalted duck egg white peptides enhanced the calcium uptake in the presence of oxalate, phosphate and zinc ions in Caco-2 monolayers. Animal model indicated that desalted duck egg white peptides effectively enhanced the mineral absorption and counteracted the deleterious effects of phytic acid...
March 15, 2017: Food Chemistry
Zhong-Yuan Liu, Da-Yong Zhou, Qi Zhao, Fa-Wen Yin, Xiao-Pei Hu, Liang Song, Lei Qin, Jian-Run Zhang, Bei-Wei Zhu, Fereidoon Shahidi
The molecular species of glycerophosphocholine (GPCho), glycerophosphoethanolamine (GPEtn), glycerophosphoserine (GPSer), lysoglycerophosphocholine (LGPCho) and lysoglycerophosphoethanolamine (LGPEtn) from six species of edible clams were characterized by using high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry. At least 435, 453, 468, 443, 427 and 444 glycerophospholipid (GP) molecular species were characterized, respectively, from Cyclina sinensis, Mactra chinensis Philippi, Mactra veneriformis Reeve, Meretrix meretrix, Ruditapes philippinarum and Saxidomus purpurata...
March 15, 2017: Food Chemistry
Angelo Antonio D'Archivio, Maria Anna Maggi
Response surface methodology, coupled to a full factorial three-level experimental design, was applied to investigate the combined influence of pH (between 7.0 and 8.6) and composition of methanol-water mixtures (between 30 and 70% v/v of methanol content) on the stability of curcumin and its analogues demethoxycurcumin and bisdemethoxycurcumin. The response plots revealed that addition of methanol noticeably improved the stability of curcuminoids, this effect being both pH- and structure-dependent. In the central point of the experimental domain, half-life times of curcumin, demethoxycurcumin and bisdemethoxycurcumin were 3...
March 15, 2017: Food Chemistry
Angelo Antonio D'Archivio, Maria Anna Maggi
We attempted geographical classification of saffron using UV-visible spectroscopy, conventionally adopted for quality grading according to the ISO Normative 3632. We investigated 81 saffron samples produced in L'Aquila, Città della Pieve, Cascia, and Sardinia (Italy) and commercial products purchased in various supermarkets. Exploratory principal component analysis applied to the UV-vis spectra of saffron aqueous extracts revealed a clear differentiation of the samples belonging to different quality categories, but a poor separation according to the geographical origin of the spices...
March 15, 2017: Food Chemistry
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