FOOD CONTROL
·
2020
·
IF 4.258
Zhouli Wang,Rui Cai,Xiandong Yang,Zhenpeng Gao,Yahong Yuan,Tianli Yue
Stir-fried pork slices are kinds of traditional pork processing products in China, which are usually cooked at high temperature with different seasonings. Because of their special quality and flavor, these products gain consumers' preference. However, there are few studies on their physicochemical properties, aroma composition and safety. In this study, the changes in basic components, aroma components and potentially hazardous substances during the stir-frying of pork slices were determined. The effects of the different ratios of fat meat to lean meat and vinegar on these indicators were evaluated, and the formation of potential Maillard reaction products was also analyzed. The results indicated that water content, chrominance values of L * and b * exhibited decreasing trends; a * value displayed a trend of decline first and then rising, while the fat content showed a rising trend during the processing. Appropriate stir-frying can promote the formation of aldehydes, while the content of acids, ketones, and terpenes decreased during processing. The change of alcohols has no obvious rule. Some sulfur compounds not found in raw meat were also detected. Different ratios of fat meat and lean meat changed the kinds of aroma components, while vinegar altered the types and their contents. Besides, the contents of acrylamide and 5-HMF changed significantly, and that of benzo(a)pyrene remained at a low level. The addition of vinegar can enhance the amount of acrylamide and 5-HMF but has no obvious effect on benzo(a)pyrene. Besides, 8 kinds of Maillard reaction products (acrylamide, 5-HMF, benzo(a)pyrene, 5-methylfurfural, pyrazine, 4-methylimidazole, pyrraline, and 5- hydroxymethyl - 2-furancarboxylic acid) were determined, and some of them were harmful to product quality and human health. The results showed that the processing time of pork slices should be controlled within 60 min.
研究领域:
食品科学
·
化学
✓ 已验证
产品关联
DOI
高影响因子
CHEMOSPHERE
·
2021
·
IF 7.086
Mengliang Wang,Cong Liu,Hang Shi,Tianyi Long,Chenyong Zhang,Bo Liu
The two shortcomings of the Fenton-like catalyst delafossite-type oxide (CuFeO 2 ) lie in its spontaneous agglomeration and deactivation under neutral working pH. To remedy these drawbacks, novel Fenton-like catalyst chitosan-derived maillard reaction productions coated CuFeO 2 with abundant oxygen vacancies (OV–CuFeO 2 @MRPs) was synthesized by hydrothermal method with no extra chemical reducing agent. The systemic characterization illustrated that richer oxygen vacancies and higher particles dispersion of OV-CuFeO 2 @MRPs contributed to better Rhodamine B (RhB) degradation under neutral pH compared to pure CuFeO 2 . Cooper antisite defects in OV-CuFeO 2 @MRPs were evidenced by X-ray powder diffraction (XRD), fourier transform infrared spectrometer (FTIR), Raman spectra and energy dispersive X-ray spectrometer (EDX) linescan. To keep the charge balance, OV-CuFeO 2 @MRPs should form rich oxygen vacancies, which was confirmed by X-ray photoelectron spectroscopy (XPS) and solid-state electron paramagnetic resonance spectrometer (solid-state EPR). Furthermore, the electrochemical impedance spectroscopy (EIS) analysis revealed that oxygen vacancies could improve the electron transfer . Scavenging experiments and electron spin resonance spectroscopy (ESR) analysis demonstrated that OH was main active radical during Fenton-like reaction, and the density functional theory (DFT) calculation verified that the oxygen vacancy could effectively adsorb H 2 O 2 and elongate O–O bond of H 2 O 2 , thus promoting the activation of H 2 O 2 into OH.
研究领域:
材料科学
·
环境科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Baifeng Fu,Xianbing Xu,Xin Zhang,Shuzhen Cheng,Hesham R. El-Seedi,Ming Du
Oysters, which are flavourful edible marine products, have been utilised to produce Maillard reaction products (MRPs), which contribute to saltiness enhancement. Here, the molecular weight distribution, free amino acids , and taste characteristics of MRPs were analysed, while ultraviolet light was used to observe the Maillard reaction. Both thermal degradation and cross-linking reactions occur during the Maillard reaction. When the Maillard reaction time was 90 min, the saltiness, umami , and richness of the MRPs peaked, however bitterness reached its lowest value. Moreover, at an MRP concentration of 1.5 mg/mL, salts were reduced by 35.71% in a 3 mg/mL sodium chloride solution without reducing saltiness, based on sensory evaluation. Glycation sites of the MRPs, which are crucial for saltiness enhancement and derived from a variety of protein sources, were determined using nano-HPLC-MS/MS analysis. Our study establishes the foundation for preparing salt-enhancing peptides, accelerating the popularisation of oyster-derived flavouring agents.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF HAZARDOUS MATERIALS
·
2023
·
IF 13.6
Xiangxin Xu,Xiaofang Liu,Shuai Wang,Yongping Zou,Jixian Zhang,Li Liang,Chaoting Wen,Youdong Li,Xiaowei Xu,Xudong He,Guoyan Liu,Xin Xu
Lipids are closely related to the generation of PAHs during food thermal processing. During heating, lipids mainly triglycerides undergo hydrolysis, oxidation and decomposition. The relationship between the various products and the formation of PAHs is still unclear. This paper investigated the effect of different lipid standards on PAH4 production, and explored their thermal stability and reaction products to delve into nature of the differences in PAH4 production. Fatty acids were more prone to generate PAH4 than glycerides. The higher the degree of esterification of glycerides, the higher its thermal stability and the lower the content of PAH4 generated, implying that hydrolysis of glycerides promoted the generation of PAH4. In addition, there was a positive correlation between unsaturation in lipids and the PAH4 production. After heat treatment, hydroperoxides, unsaturated fatty alcohols and aldehydes, alkenes and aromatic substances were abundant in oleic acid and linoleic acid which produced the most PAH4. Thermal decomposition of lipid hydroperoxides was the pathway for the generation of conjugated hydrocarbon radicals, alcohols, aldehydes, and alkenes . The intramolecular cyclization and Diels-Alder reaction acted as ring-forming reactions, with consequent dehydrogenation , decarboxylation , side-chain breaks and radical reorganization, ultimately facilitating the amplification of the aromatic rings and the formation of PAHs.
研究领域:
食品科学
·
化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Shuyun Liu,Hanju Sun,Merga Nagassa,Xinzhou He,Hui Pei,Lingyan Gao,Xiao Li,Shudong He
In this study, six types of amino acids (Ala, Phe, Glu, Gly, Ser, and Lys) were combined with glucose to produce Maillard reaction products (MRPs) named G-Ala, G-Phe, G-Glu, G-Gly, G-Ser and G-Lys. The effect of MRPs on bread staling was evaluated through texture and sensory analyses during storage. Furthermore, the study comprehensively analyzed the anti-staling mechanisms of MRPs by examining moisture content, starches, and gluten network changes. The results indicated that G-Gly and G-Glu delayed bread staling, with G-Gly showing the most significant effect. Compared with control, the staling rate and starch crystallinity of G-Gly bread decreased by 24.07% and 7.70%, respectively. Moreover, G-Gly increased the moisture content (3.48%), weakly bound water mobility (0.77%), and α-helix content (1.00%) of bread. Component identification and partial least squares regression further confirmed the aldonic acid, heterocyclic acids and heterocyclic ketones in MRPs inhibit water evaporation, gluten network loosening, and starch degradation, thereby delaying bread staling.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CEMENT & CONCRETE COMPOSITES
·
2022
·
IF 9.93
Jun Jiang,Xiaolei Lu,Teng Niu,Yueyang Hu,Jiaming Wu,Wenyu Cui,Degang Zhao,Zhengmao Ye
Basic oxygen furnace (BOF) slag, a by-product of the steelmaking process , has never been effectively utilised owing to its various drawbacks. In this study, BOF slag was used as the calcareous raw material of autoclaved aerated concrete (AAC) to successfully and completely replace lime with BOF slag. Moreover, the slurry was regulated with NaOH and a thickening agent, successfully reducing bulk density from the B07 level to the B05 level without reducing mechanical performance. The reaction products of AAC were analysed using X-ray diffraction and scanning electron microscopy. The results demonstrate that the addition of BOF slag can hinder the formation of xonotlite which offsets the other negative effects of BOF slag to a certain extent. In addition, kirschsteinite and part of C 2 F were involved in generating tobermorite during the autoclaving process.
研究领域:
材料科学
·
建筑工程
✓ 已验证
DOI
高影响因子
WATER RESEARCH
·
2019
·
IF 7.913
Liangchen Long,Yinan Bu,Baiyang Chen,Rehan Sadiq
To discover an applicable technology for urea abatement from swimming pool water (SPW), this study compared the performances of seven ultraviolet (UV)-based technologies on urea removal, including UV alone, UV coupled with hydrogen peroxide (UV/H 2 O 2 ), sulfite (UV/Na 2 SO 3 ), potassium persulfate (UV/K 2 S 2 O 8 ), a combination of UV and vacuum UV (UV/VUV), and UV/VUV in tandem with either H 2 O 2 (VUV/H 2 O 2 ) or potassium persulfate (VUV/K 2 S 2 O 8 ). Among them, UV and UV/Na 2 SO 3 showed little removal ability, and UV/H 2 O 2 removed only 12.8% of urea within 3-h experiments, while UV/VUV degraded 71.7% of urea without introducing substantial total dissolved solids (TDS). Therefore, UV/VUV was considered as a promising technology for further exploration. In comparison, although UV/K 2 S 2 O 8 exhibited higher urea removal than UV/VUV, it caused dramatic increases of TDS, which made the regulatory threshold for the TDS increment difficult to maintain. Within UV/VUV studies, some common components in SPW (e.g., cyanuric acid , humic acid , nitrate, and bicarbonate) inhibited the removal process, whereas chloride and sulfate facilitated it, while free chlorine at doses ≤ 3 mg-Cl 2 /L and pH levels from 6.8 to 8.0 imposed little impact on urea degradation. Overall, UV/VUV degraded 40.0% and 22.2% of urea from tap water and SPW, respectively; both were lower than the efficiency observed in ultrapure water. As for reaction byproducts, urea phototransformation via UV/VUV yielded nitrate and ammonia as the key products with the mass balance of nitrogen element being met. However, the contents of organic carbon decreased at a rate slightly lower than urea degradation, suggesting that urea was mostly mineralized and slightly converted to unknown organic compounds. The results hence demonstrate that UV/VUV is an effective alternative for urea removal from SPW.
研究领域:
环境科学
·
水处理工程
✓ 已验证
DOI
高影响因子
Food Chemistry-X
·
2022
·
IF 6.443
Chao Zhang,Xiaoxue Guo,Ruijia Guo,Lin Zhu,Xinrong Qiu,Xiaohan Yu,Jun Chai,Chunhe Gu,Zhen Feng
Experiments were performed to determine the effect of roasting whole wheat flours at 80 °C, 100 °C and 120 °C for 30 min on four forms of phenolics, Maillard reaction products (MRPs), and the DPPH scavenging activity (DSA) at 15, 30 and 45 days after flowering (15-DAF, 30-DAF, and 45-DAF). Roasting increased the phenolic content and antioxidant activity of the wheat flours, which were the dominant contributions to the formation of Maillard reaction products. The highest total phenolic content (TPC) and total phenolic DSA (TDSA) were determined in the DAF-15 flours at 120 °C/30 min. The DAF-15 flours exhibited the highest browning index and fluorescence of free intermediate compounds and advanced MRPs, suggesting that a substantial quantity of MRPs were formed. Four forms of phenolic compounds were detected with significantly different DSAs in the roasted wheat flours. The insoluble-bound phenolic compounds exhibited the highest DSA, followed by the glycosylated phenolic compounds.
研究领域:
食品科学
·
植物化学
✓ 已验证
DOI
PubMed
高影响因子
ACS Applied Materials & Interfaces
·
2014
·
IF 5.9
Xiaofei Wang,Ding Zhu,Ming Song,Shengrong Cai,Lei Zhang,Yungui Chen
The “(−) lithium (Li) anode|organic anolyte + inorganic catholyte|solid-state cathode (+)” Li–O2/air battery based on an inorganic solid-state air cathode was fabricated with a simple method. The electrochemical performance and reaction products of the Li–O2/air batteries under pure O2 and ambient air were investigated, respectively. The inorganic Li-ion conductive solid-state electrolyte Li1.3Al0.3Ti1.7(PO4)3 was stable during cycling and avoided the decomposition and volatilization problems that conventional organic electrolytes faced. Moreover, the porous air cathode provided a sufficient gas-phase O2-transport channel, facilitating the achievement of a high capacity of 14192 or 7869 mA h g–1 under pure O2 or ambient air, respectively. Our results demonstrate that the Li–O2/air battery using an inorganic porous air cathode has a great potential for practical application.
研究领域:
材料科学
·
能源技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2023
·
IF 5.2
Jingwen Zhu,Xue Xia,Foxin Zhang,Shiqing Song,Heping Cui,Khizar Hayat,Qiang Zhang,Xiaoming Zhang,Chi-Tang Ho
Light color and savory flavor are difficult to be integrated in ‘Thermal Process Flavoring’ through traditional Maillard reaction . A light-colored seasoning from gluten peptide-glucose system was prepared through gradient temperature-elevating Maillard reaction with extra-added l -cysteine. Greater saltiness and umami enhancement effect of Maillard reaction products (MRPs) were observed from weaker reaction, while lower temperature and longer heating time were conducive to yield kokumi-taste compounds. With the addition of l -cysteine, intensities of fluorescence and UV-VIS absorption of MRPs were weakened. An inhibition of browning and a decrease of α-dicarbonyls concentration caused by l -cysteine were observed. The addition of l -cysteine also led to an increase of peptides below 500 Da (from 53.27 mg/mL to 56.50 mg/mL) and a decrease of cross-linking products in 1–3 kDa, which accounted for superior umami and gentle kokumi attribute of the light-colored products compared with the MRPs without l -cysteine addition.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2024
·
IF 4
Yuanyuan Huang,Yu Sun,Arshad Mehmood,Tingting Lu,Xiumin Chen
Drying is a critical process that affects chemical compositions, aroma, and quality of tea. Our previous study demonstrated the impact of hot-air drying on the physiochemical properties of coffee leaves. Herein, we investigated changes in carbonyl compounds, volatiles, and their precursors in hot-air dried coffee leaves. The drying process increased the content of 5-hydroxymethylfurfural, glyoxal, and methylglyoxal, while decreasing the levels of free amino acids and sugars. Electronic-nose analysis highlighted an increase in alcohols, aldehydes, and ketones in hot-air dried leaves compared to their freeze-dried counterpart. Using head-space solid-phase microextraction-gas chromatography–mass spectrometry, combined with relative odor activity values, we identified that hexanal, 2-hexenal, α-ionone, and limonene significantly contributed to the grassy, floral, fruity, woody, and citrus flavors of the freeze-dried leaves. In contrast, 1-octen-3-ol and ( E,E )-2,4-heptadienal play a key role for the mushroom and nutty aromas of hot - air dried leaves. Additionally, nonanal, ( E,Z )− 2,6-nonadienal, and phenylacetaldehyde contributed significantly to the fatty, grassy, rose, and honey aromas of both coffee leaves. Furthermore, interactive network analysis revealed the close correlation between aromas and the levels of alcohols, aldehydes, and ketones. This study provides valuable guidance for production of coffee leaf tea with a prominent aroma while minimizing harmful carbonyl compounds.
研究领域:
食品科学
·
植物化学
✓ 已验证
产品关联
DOI
高影响因子
POLYMER TESTING
·
2022
·
IF 4.931
Wen-Jie Jin,Xian-Wei Cheng,Wei-Lin He,Wei Chen,Jin-Ping Guan,Qin-Fang Qian,Jin-Long Xu
Developing durable and sustainable flame retardant (FR) polyamide 6 (PA6) fabric is of great interest. Herein, an eco-friendly Maillard reaction product (MRP) was developed by carbonyl-amino condensation between glucose and thiourea. Then, the functional PA6 fabric was developed through an exhaustion process. We further explored the anti-dripping ability, flame retardancy and washing durability, FR mechanism and physical properties of MRP-modified PA6 fabric. The modified PA6 fabric possessed a high LOI of 31.6% and a low damaged length of 11.3 cm without dripping action. The smoke emission was also reduced by 38.2% after MRP modification, although the Caramel skeleton exerted a scaffold effect with PA6. The MRP macromolecule inhibited PA6 flammability through gas-phase FR mechanism. In addition, the MRP macromolecule could firmly adsorb on PA6 fabric, corresponding to superior washing durability, and the V-0 rate was also reached after 40 washings. The modified PA6 fabric also had a yellowish-brown color and improved tensile strength.
研究领域:
材料科学
·
纺织工程
·
可持续发展
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）