FOOD HYDROCOLLOIDS
·
2021
·
IF 9.147
Yuxue Zheng,Xiuxiu Yin,Xiangli Kong,Shiguo Chen,Enbo Xu,Donghong Liu,Yukiharu Ogawa,Xingqian Ye,Jinhu Tian
To investigate how chlorogenic acid (CHA) affects the physicochemical properties and hydrolysis of rice flour during extrusion. CHA was extruded with rice flour through a twin-screw extruder at different concentrations (0–2.0%), and the physicochemical properties of the extrudates, including crystallinity, pasting properties and CHA binding, were characterized through X-ray diffraction, Fourier-transform infrared spectroscopy, Rapid Visco Analyzer and ultraviolet spectrophotometer. Particularly, starch hydrolysis and the release of CHA were also evaluated through enzymatic hydrolysis and high-performance liquid chromatography. Results indicated that the addition of CHA promoted the formation of V-type crystals and increased the orderliness of the complexes. The maximum binding amount of CHA in extrudates was 10.98 mg/g without any isomerization or degradation. Additionally, the rapidly digestive starch (RDS) decreased markedly (down to 41.28 ± 2.66%), and there was a pronounced increase in resistant starch (RS), which varied from 10.28 ± 2.62 to 31.16 ± 0.50% in different extrudates. Our results indicated that CHA yielded a negative effect on starch hydrolysis and might provide basic guidance for the application of CHA to healthy starchy food processing in the future.
研究领域:
食品科学
·
生物化学
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产品关联
DOI
高影响因子
Food Analytical Methods
·
2021
·Vol. 14
·期 4
·814-822
·
IF 3.366
Chen Yisheng,Huang Caihong,Xu Xueming
In recent years, there was increasing concerns on food safety issues associated with fluorescent whitening agents from package materials. Here, we reported the development of a facile and reliable method suitable for high-throughput quantification and identification of two common fluorescent whitening agents (FWA 184 and FWA 367) in cereal products (wheat and rice flour), platformed by high-performance thin-layer chromatography. First, the sample preparation and cleanup were rapidly accomplished via an optimized solid–liquid extraction. The extracts and reference standard were simultaneously separated on silica gel plates, using the mixture of toluene and ethyl acetate (10/0.3, v/v) as the mobile phase. Then, rapid quantification was performed with densitometry in fluorescent mode (365
研究领域:
食品安全
·
分析化学
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产品关联
DOI
高影响因子
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
·
2023
·
IF 4.4
Shiwen Li,Tian Li,Yaoyi Cai,Zekai Yao,Miaolei He
Rice flour is a raw material for various foods and is used as a substitute for wheat flour. However, some merchants adulterate rice flour with the illegal additive Rongalite to extend the shelf life and earn illegal profits. Rongalite is highly carcinogenic, and ingestion of more than 10 g can even cause death. high-performance liquid chromatography (HPLC) and mass spectrometry (MS) are currently the main methods for detecting food adulteration, however, the existing methods have many limitations, complex operation, expensive instrumentation, etc. Raman spectroscopy has the advantages of convenience and non-destructive samples, but Raman spectroscopy can be affected by interference such as fluorescence background that affects detection, in addition to the problem of difficult quantitative analysis due to nonlinear bias. In this article, we used the preprocessing method of Savitzky-Golay smoothing filtering and VTPspline to improve the quality of the spectra and proposed the SARNet, which combines autoencoder and residual network to achieve the quantitative analysis of Rongalite content in rice flour. The new model combines a linear model with a nonlinear model, which can solve the nonlinear problem effectively. Experiments showed that the new SARNet model achieved state-of-the-art results, achieving the best R 2 of 0.9703 and RMSEP of 0.0075. The lowest Rongalite concentration detected by the portable Raman spectrometer was 0.49%. In summary, the proposed method using portable Raman spectroscopy combined with machine learning has low detection bias and high accuracy, which can realize quantitative analyses of adulterated Rongalite in rice flour quickly. The method provides an accurate and nondestructive analytical tool in the field of food detection.
研究领域:
食品安全
·
光谱学
·
机器学习
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产品关联
DOI
PubMed
高影响因子
CEREAL CHEMISTRY
·
2017
·Vol. 94
·期 3
·464-470
·
IF 0.978
Na-Na Wu,Bin Tan,Sha-Sha Li,Xiao-Hong Tian,Ming Liu,Yan-Xiang Liu,Li-Ping Wang,Xiao-Tong Zhai
The effect of extruded brown rice flour (EBR) contents (0–50%) on antioxidant activity, phenolics, in vitro digestibility, color, and cooking quality of noodles containing mixtures of wheat and EBR was investigated. The antioxidant activity and phenolic content increased, especially ferulic and coumaric acids in bound forms, whereas the in vitro glycemic index, optimal cooking time, water absorption, hardness, and color were diminished in noodles with the addition of EBR; cooking loss increased as a function of the EBR percentage. The partial replacement of wheat flour with EBR can be favorably used in the wheat noodle formulation. The results provide the basis for the development of staple foods with nutritional characteristics for today's functional food markets.
研究领域:
食品科学
·
营养学
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产品关联
DOI
高影响因子
FOOD AND AGRICULTURAL IMMUNOLOGY
·
2020
·
IF 0
Yuan Cheng,Liqiang Liu,Haiying Liu,Liguang Xu,Hua Kuang
In this study, a high sensitivity and specificity monoclonal antibody (mAb) was developed based on the hydroxy and carboxy-termini of ochratoxin A (OTA). A fluorescent microsphere immunochromatographic test strip (FM-ICTS) was assembled for the rapid detection the OTA in rice flour. Some relevant parameters were optimized including the best concentration of coating antigen and optimal diluent buffer composition. Under optimal conditions, the strip assay had a visual limit of detection (LOD) of 2 ng/mL and a cut-off value of 16 ng/mL for OTA in rice flour samples. By means of a strip scan reader, we obtained a quantitative measurement for OTA with an LOD of 1.27 ng/mL. No significant difference in the strip test results was seen when compared to an ic-ELISA assay or LC–MS/MS. This also shows, therefore, that the FM-ICTS has potential application for rapid and accurate quantitative detection in the market place.
研究领域:
食品科学
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分析化学
·
毒理学
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产品关联
DOI
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Zhilong Zeng,Qi Zhao,Haoyuan Wang,Manman Lu,Jianwei Fan,Yijia Li,Tao Zhou,Xiaoping Gong,Changjiang Ren,Xiong Liu
Dried rice noodles made from single indica rice generally exhibit low shear force resistance and high cooking loss. This study evaluated the effects of varying levels of deacetylated konjac glucomannan (DKGM, 0.00 %–1.25 %) on the physicochemical properties of indica rice flour and the quality characteristics of dried rice noodles. Increasing DKGM content (0.00 %–1.25 %) progressively enhanced the pasting viscosity, storage modulus, loss modulus, and apparent viscosity of the rice flour system, while solubility decreased by 2.39 % at 0.75 % DKGM before increasing again. DKGM addition reduced the gelatinization enthalpy of rice flour and lowered the glass transition temperature of rice noodles. At 1.00 % DKGM, the rice noodles showed optimal quality improvements: cooking time decreased by 2.67 min, breakage rate by 8.46 %, and cooking loss by 4.17 %, while resistant starch content increased by 6.14 %. DKGM incorporation enhanced anti-digestibility and sensory scores, and reduced hardness and chewiness. Furthermore, DKGM increased short-range ordering while reducing the relative crystallinity of rice noodles. Overall, 1.00 % DKGM effectively improved rice noodle qualities and inhibited starch retrogradation. These findings provide valuable insights for the industrial application of DKGM in rice noodle production.
研究领域:
食品科学
·
淀粉化学
·
流变学
·
谷物加工
·
功能配料
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）