FOOD CHEMISTRY
·
2022
·
IF 9.231
Xiaoyu Zhang,Qinqin Ma,Xinfang Liu,Huawei Niu,Lei Luo,Rongfang Li,Xun Feng
A new europium metal–organic framework ( Eu-MOF ) was prepared by simple hydrothermal method . The product exhibited intense red fluorescence, long fluorescence lifetime (0.454 ms) and excellent fluorescence stability. The fluorescence titration result showed that Fe 3+ could completely quench the fluorescence of Eu-MOF , while the fluorescence quenching effect of Fe 2+ or bromate was negligible. Considering the strong oxidizing property of bromate, a “turn off” Eu-MOF@Fe 2+ sensor toward bromate was designed by generating Fe 3+ due to the redox reaction . The results showed that the sensor displayed a wide linear range (0–0.2 mM), high sensitivity (LOD = 3.7 × 10 −6 mol/L), good selectivity and resistant to possible interferences in real four sample. Furthermore, the detection mechanism was investigated by PXRD, XPS and UV–Vis methods. More importantly, the Eu-MOF@Fe 2+ sensor was further applied to detect bromate in wheat flour with satisfactory recovery (95.30%−104.38%) and accuracy (RSD < 2.85%). These results suggest that Eu-MOF@Fe 2+ can be used as a potential sensor to detect bromate in food industry.
研究领域:
分析化学
·
食品安全
✓ 已验证
DOI
高影响因子
Foods
·
2019
·Vol. 8
·期 12
·606
·
IF 3.011
Hong Peng,Bin Li,Jing Tian
The study explored punicalagin (PGN) as a wheat flour enhancer. The impact of PGN on the physicochemical and structural properties of wheat flour have been investigated. It turned out that PGN increased the formation time, stability, tensile resistance, extension, and viscoelasticity of the dough at the concentrations of 0.13 and 0.26 mg/g. Scan electron microscope images of the cross section of the dough displayed a more compact and ordered network structure with the addition of 0.13 and 0.26 mg/g PGN. Fourier transform infrared spectroscopy spectra indicated an increase of α-helix and β-sheet content. However, nonlinear enhancing effects of PGN on the stretching properties, rheology, and structural properties of the dough were observed at concentrations of 0.39 and 0.52 mg/g. Correspondingly, cleavages were observed on the cross section of the dough and the content of β-sheet showed a trend of reduction in the dough with addition of PGN at high concentrations. Taken together, these results indicated the potential usage of PGN as a wheat flour enhancer of natural origin at the concentration below 0.39 mg/g in the flour.Keywords:punicalagin;wheat flour;dough rheology;gluten protein network
研究领域:
食品科学
·
植物化学
✓ 已验证
DOI
PubMed
高影响因子
CARBON
·
2020
·
IF 8.821
Xiaochuang Di,Yan Wang,Yuqiao Fu,Xinming Wu,Ping Wang
Thin and lightweight absorbers with strong absorption capacity are future development directions in the field of electromagnetic wave (EMW) absorption. Based on two microwave-absorbing mechanisms, the three-dimensional (3D) porous carbon materials derived from wheat flour were prepared via pyrolysis carbonization . Then, ZnFe 2 O 4 nanospheres were synthesized and distributed on the surface of carbon skeleton by simple solvothermal method. Results showed that microwave absorption performance was significantly improved due to synergistic effects between ZnFe 2 O 4 nanospheres and carbon matrix. With absorber thickness of only 1.8 mm and low filler loading of 20 wt%, the minimum reflection loss could reach as low as −54.1 dB at 14.1 GHz. The widest effective absorption bandwidth ranged from 9.2 GHz to 15.0 GHz (5.8 GHz) with a thickness of 2.5 mm when the filler loading was 10 wt%, covering 36% of entire measured bandwidth. As an absorber, 3D porous carbon@ZnFe 2 O 4 composite exhibited ideal microwave absorption properties because of synergistic effects between dielectric and magnetic loss, well-matched impedance, interfacial polarization , Debye relaxation process as well as multiple reflection and scattering. Considering excellent EMW absorption performance, the porous carbon@ZnFe 2 O 4 composite fabricated by a simple method can provide a new inspiration for designing structure and composition of lightweight microwave absorbers.
研究领域:
材料科学
·
电磁学
✓ 已验证
产品关联
DOI
高影响因子
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
·
2019
·Vol. 26
·期 14
·14073-14086
·
IF 2.914
Tudi Muyesaier,Phung Dung Tri,Ruan Huada Daniel,Yang Lin-sheng,Guo Hai-Jun,Connell Des,Sadler Ross,Chu Cordia
The concentration level related to toxicities of trace elements in drinking water, rice, wheat flour, and their associated negative impacts on human health have become an emergent issue in China. Because Xinjiang is the largest province in China with the majority of arable pasture land available for cultivation, it is important to analyze the concentrations of trace elements in relation to their toxicities in water, rice, and wheat flour and to investigate the health risk differences between agricultural and pastoral areas in Bay County, Xinjiang. The study results showed that (1) metal concentrations from drinking water, rice, and wheat flour were within the permissible limits; (2) concentration levels of trace elements and their total risk from drinking water and rice were higher in the agricultural areas than those in the pastoral areas, whereas concentration levels of trace elements and their total risk from wheat flour were higher in the pastoral areas than those in the agricultural areas; (3) the concentration level of the trace elements in rice were higher than in the wheat flour, but the risk from the wheat flour was higher than the risk from rice; (4) total non-cancer risk from the flour (HI f ) in both areas exceeded the respective safe reference doses; (5) total cancer risk from the wheat flour, rice, and water exceeded the safety limit (1 × 10 −4 ); (6) for the exposed population, arsenic was suggested as the most evident pollutant leading to carcinogenic concerns regarding the water, rice, and wheat flour; (7) the risk index from the wheat flour made up the highest percentage both in the total cancer risk and the non-cancer risk, followed by rice and then water; and (8) the human health risk was attributed to influence from the local environment in the agriculture areas, while it was attributed to the external environment in the pastoral areas.
Graphical abstract
研究领域:
环境科学
·
公共卫生
✓ 已验证
产品关联
DOI
PubMed
高影响因子
TALANTA
·
2021
·
IF 6.057
Fei-Li Li,Jun Xie,Song Wang,Yang Wang,Chang-Hua Xu
Deoxynivalenol (DON) contamination in wheat flour induces a number of adverse health effects to consumers and livestock, even at very low concentrations. Direct detection methods for massive screening of DON in wheat flour is still lacking. A new methodology integrating multi-molecular infrared spectroscopy (MM-IR) with two-trace two-dimensional correlation spectroscopy (2T-2DCOS) was developed for in-situ qualitative and quantitative determination of DON in wheat flour as a whole. Typical spectral variation of wheat flour samples with diverse concentration of DON were stepwise characterized by MM-IR and tiny spectral profile differences resulting from concentration variation of DON were visually disclosed by 2T-2DCOS. Based on the obtained key spectral features of DON, 180 of wheat flour samples with DON higher and lower than 1.00 mg/kg were undoubtedly classified by Principal Component Analysis (PCA) and Support Vector Machines (SVM) with an accuracy rate up to 100% (for Second derivative spectra consisted of selected bands, SD-SS). Furthermore, a robust quantitative prediction model was established based on partial least squares (PLS) of SD-SS (Rc: 0.998, RMSEC: 0.135; Rp: 0.968, RMSEP: 0.421), and its excellent predictive capacity of model was validated by both residual prediction deviation (RPD) value of 3.2 and t -test. It was demonstrated that the developed methodology was applicable for screening and quantitative detection of DON in wheat flour based on the novel correlation analysis methods (SD-2DCOS-IR and 2T-2DCOS-IR) with chemometrics tools, which could be utilized both at laboratory and industrial level for quality control purposes of a large wheat flour sample set.
研究领域:
食品安全
·
光谱学
·
化学计量学
✓ 已验证
DOI
PubMed
高影响因子
Analytical Methods
·
2024
·
IF 2.7
Weiqiang Li,Xiaoxue Liu,Pianpian He,Wentao Hu,Kaijie Tang,Yangping Wen,Qian Zeng,Huiyi Tang,Yaxuan Lei,Xin Liu
Deoxynivalenol (DON) has drawn considerable attention for its obvious pathogenicity and wide use in agro-products, which cause a potential threat to human health. In this work, an electrochemical immunosensor is developed for the highly sensitive and selective detection of DON in wheat flour using AuNPs-BP-MWCNTs-COOH and antibodies. The AuNPs-BP-MWCNTs-COOH nanocomposite was prepared via an in situ reduction reaction and ultrasonic-assisted liquid-phase exfoliation. The nanocomposite exhibits a larger surface area, decent stability, excellent electron transfer capability, good protein binding capability and prominent specificity. The plentiful carboxyl group on the nanocomposite can bind to the amino group of the antibody, and AuNPs have an affinity for the sulfhydryl group of the antibody, which makes it feasible for the nanocomposite to load the antibody. The peak currents are plotted against the logarithm of DON concentration from 0.002 to 80 ng mL−1 with a limit of detection (LOD) of 0.5 pg mL−1. This approach establishes an effective label-free immunosensor platform for the detection of DON with high sensitivity and selectivity in various food and agricultural products.
研究领域:
食品安全
·
分析化学
·
纳米技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF CEREAL SCIENCE
·
2023
·
IF 3.8
Tingting Hong,Yongshuai Ma,Fengfeng Wu,Yamei Jin,Dan Xu,Xueming Xu
This study aimed to investigate the impact of heat treatment on the molecular structure of starch and protein in wheat flour and to establish a correlation between the changes in molecular structure and the resulting effects on the pasting properties of the flour. Heat treatment increased the pasting viscosity and pasting temperature with the extent of heat-treated time and temperature. Moreover, the water absorption indexes, swelling power, and gelatinization enthalpy of heat-treated flour were higher than that of untreated flour, while the water solubility indexes were lower. The clustered starch granules and aggregated protein increased the particle size of flour after heat treatment. Additionally, heat treatment decreased the damaged starch content from 6.54% in native flour to 2.94% in treated flour (100 °C, 30 min), causing an increase in the short-range order structure and relative crystallinity of starch. The aggregated protein induced by heat owned the lower free sulfhydryl content and higher SDS-insoluble protein and β-sheet structure. The pasting properties variations were mainly correlated with the molecular structure changes of protein induced by heat. These results provided a theoretical basis for tailoring flour to produce wheat-based products with desired properties through the application of heat treatment technology.
研究领域:
食品科学
·
分子生物学
✓ 已验证
产品关联
DOI
高影响因子
Particuology
·
2024
·
IF 4.1
Hailong Fu,Xue Song,Yongde Liu,Jie Zhang,Jihong Zhao,Feiyue Wang,Zeying Zhang,Zengchen Su,Han Zhang
In this study, a method for preparing activated carbon (AC) from wheat dust (WD) was developed to achieve efficient removal of tetracycline hydrochloride (TCH). The AC, prepared through response surface methodology with a carbonization temperature of 590 °C, a NaOH to WD ratio of 4:1, and an activation temperature of 800 °C, exhibited a high specific surface area of 2821.58 m 2 /g. It demonstrated a remarkable TCH removal capacity of 1414.65 mg/g in aqueous solution. The AC retained an adsorption capacity of 1035.36 mg/g after five cycles and maintained over 80% of its adsorption capacity in different water bodies. The adsorption of TCH by AC, primarily controlled by surface sites through chemical and physical interactions, involved mechanisms such as pore-filling, electrostatic interactions, hydrogen bonding, π-cation interactions, and π-π interactions. This study highlights the potential of WD in preparing effective adsorbents, providing valuable insights for the comprehensive utilization of similar byproducts.
研究领域:
环境科学
·
材料科学
✓ 已验证
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
✓ 已验证
产品关联
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
Journal of Biobased Materials and Bioenergy
·
2021
·Vol. 15
·期 5
·656-662
·
IF 0.708
Wang Xiaobin
Raman hyperspectral imaging can obtain both the internal Raman signals and the external image information of the sample simultaneously. This study investigated the quantitatively analysis of multiple food additives in wheat flour by using this technology. Raman hyperspectral images
of wheat flour containing the three additives, L-ascorbate acid (LAA), azodicarbonamide (ADC) and benzoyl peroxide (BPO), were collected. Raman signals in Raman hyperspectral images were preprocessed by smoothing and baseline correction methods to obtain the corrected image. Chemical images
were created to visually identify additive pixels by selecting single-band image corresponding to Raman characteristic peaks of each additive from the corrected image and combining with the threshold segmentation method. The results showed that the chemical image can identify the above three
additives in wheat flour. The identified additive pixels have a significant linear relationship with their concentration, and the coefficients of determination of LAA, ADC and BPO in the quantitative model were 0.9858, 0.9868 and 0.9830, respectively. This study indicated that the Raman characteristic
peaks and threshold segmentation provide a non-destructive method for quantitative analysis of multiple wheat flour additives in Raman hyperspectral images.
研究领域:
食品安全
·
光谱学
✓ 已验证
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 6
·897
·
IF 4.7
Chengzhi Wang,Xiaping Fu,Ying Zhou,Feng Fu
Deoxynivalenol (DON) is a harmful fungal toxin, and its contamination in wheat flour poses a food safety concern globally. This study proposes the combination of fluorescence hyperspectral imaging (FHSI) and qualitative discrimination methods for the detection of excessive DON content in wheat flour. Wheat flour samples were prepared with varying DON concentrations through the addition of trace amounts of DON using the wet mixing method for fluorescence hyperspectral image collection. SG smoothing and normalization algorithms were applied for original spectra preprocessing. Feature band selection was carried out by applying the successive projection algorithm (SPA), uninformative variable elimination (UVE), competitive adaptive reweighted sampling (CARS), and the random frog algorithm on the fluorescence spectrum. Random forest (RF) and support vector machine (SVM) classification models were utilized to identify wheat flour samples with DON concentrations higher than 1 mg/kg. The results indicate that the SG–CARS–RF and SG–CARS–SVM models showed better performance than other models, achieving the highest recall rate of 98.95% and the highest accuracy of 97.78%, respectively. Additionally, the ROC curves demonstrated higher robustness on the RF algorithm. Deep learning algorithms were also applied to identify the samples that exceeded safety standards, and the convolutional neural network (CNN) model achieved a recognition accuracy rate of 97.78% for the test set. In conclusion, this study demonstrates the feasibility and potential of the FHSI technique in detecting DON infection in wheat flour.
研究领域:
食品安全
·
光谱学
·
机器学习
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）