JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2024
·
IF 4
Shutian Ma,Enjie Diao,Hongyu Zou,Zhuang Shi,Yi Yang,Liming Zhang,Jinglin Zhang
Electron beam irradiation (EBI) was used to pretreat the solo-bulb fresh garlic (SBFG) to shorten the production cycle of solo-bulb black garlic (SBBG). The critical physicochemical indicators were analyzed and compared between EBI pretreated and commercial SBBG in this study. The results showed that EBI pretreatment significantly accelerated the browning reactions by destroying the cell structure of SBFG, and obviously shortened the production cycle of SBBG to 9 days. The total acid (TA), total polyphenol (TP), and total flavonoid (TF) contents in the EBI pretreated SBBG were all obviously increased compared with those of the control without EBI pretreatment, which were beneficial to improving the quality of SBBG. Meanwhile, the 5-hydroxymethyl-2-furaldehyde (5-HMF) and acrylamide contents as potentially harmful substances to human health were also significantly increased within the safe levels. The alliin content was more affected by the EBI pretreatment than other amino acids in SBBG as the irradiation dose exceeded 6 kGy. These results indicate that EBI pretreatment can be an alternative technology to improve the production efficiency of SBBG and apply in industrial production.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
MICROCHEMICAL JOURNAL
·
2020
·
IF 3.594
Songyang Feng,Sheng Xiang,Xinchao Bian,Gao Li
In aqueous solutions of concentrated lactic acid (>30 wt%), oligomers of lactic acid can produce via the intermolecular esterification of lactic acid, and thus the amount of titratable acidity is often less than that of total acidity. In this paper, the hydrolysis of oligomers of lactic acid was investigated at different temperatures in detail. The experimental results showed that when the content of total acidity is lower than 30 wt% in aqueous lactic acid solutions, the oligomers of lactic acid can been completely hydrolyzed to give monomeric lactic acid and the monomeric lactic acid is stable at temperatures of 8–33 °C, thus the total acidity is equivalent to the titratable acidity and can be determined quantitatively by a direct potentiometric titration. The results for determining total acidities were in good agreement with those obtained from a back titration by a two tailed t -test. Compared with the back titration, the novel method's procedure is simpler and reducing sugars do not interfere with measurements. The relative standard deviation ( RSD ) was less than 0.7% and 1.1% for the direct potentiometric and back titrations, respectively, which indicated that the direct potentiometric titration has a higher precision.
研究领域:
分析化学
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食品科学
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DOI
高影响因子
Agronomy-Basel
·
2024
·Vol. 14
·期 8
·1833
·
IF 3.3
Zhixu Zhang,Lu Zeng,Weiming Zhang,Hongbin Ren,Li Liu,Zhuqing Zhang,Xuexiao Zou,Dan Qin,Lijun Ou
Fermented chopped chili pepper (FCCP) is the most important fermented and processed chili pepper product, and most pepper varieties can be processed with obvious flavor differences. Many studies have tried to explain these differences using the results of component analysis, processing technology, the microbes involved, etc., but few have examined the characteristics of these varieties along with the flavor of products. We conducted a physiochemical characteristic analysis of 35 kinds of fresh chili peppers with different genotypes and made fermented products from 17 varieties, using principal component analysis (PCA) and cluster analysis (CA) to correlate their components with FCCP products. The results were as follows: (1) Protein, total acids, a* (representation of the object’s red and green color), protopectin, and fruit thickness are the five key indexes that affect the quality of fresh chili peppers the most. (2) Protein, total acids, a*, protopectin, and fruit thickness are also the key indexes that affect the quality of FCCP. (3) Suitable ranges of fresh chili pepper to manufacture FCCP are 1.3–2.0 g/100 g for protein, 2.5–4.0 g/kg for total acids, 10–15 g/100 g for protopectin, 30–39 for a*, and 1.2–2.0 mm for fruit thickness. (4) Sensory appraisal shows crispness is the most important mouthfeel sensation and can decrease during the process. The varieties with the top three scores were A12 (21G675), A13 (20Z663), and A14 (21Z698) with scores of 87.92, 74.08, and 74.15, respectively. The varieties in the top three scores are pod peppers. The PCA and CA showed that pod peppers were the most suitable materials for making FCCP. Our results will benefit others in selecting fresh chili peppers for making FCCP and provide data support for directing processable variety breeding.
研究领域:
食品科学
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植物学
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DOI
高影响因子
Science of Advanced Materials
·
2024
·Vol. 16
·期 8
·891-898
·
IF 0.9
Shi Yurou,Dou Peng,Fu Gaojie,Xie Chenyan,Shen Bin
Adsorption is intensively considered to be the most feasible and economical option for aged transformer oil treatment. In this work, five aminated hyper-crosslinked polymers were prepared from chloromethylated polystyrene–co-divinylbenzene (Cl-PS-DVB) through a two-stage modification
of crosslinking and five different reagents aminating. After modification, the specific surface area (SBET) and nitrogen content (CN) of prepared resins were greatly improved. To evaluate the reclamation performance of resins for removing oxides and contaminants from
aged transformer oils, the total acid number (TAN) and color of oils were mainly examined. The results shown that the prepared resins have superior oil reclamation capacity compared to commercial resin XAD-4 due to their higher microporous specific surface area (Smic) and surface
polarity. Among them, the NHC-R3, which used dimethyltriamine (DETA) as an aminating agent, had the best deacidification and decolorization performance. A series of experiments were designed to investigate the optimal regeneration program conditions for NHC-R3, and the additional electrical
characteristics of the reclaimed oil, including breakdown voltage, dielectric dissipation factor (DDF), and interfacial tension, were measured as evidence that aged oil was successfully reclaimed.
研究领域:
材料科学
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环境工程
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DOI
高影响因子
ACS Omega
·
2022
·
IF 4.132
Teng Chen,Jingtuan Hao,Hui Yan,Jun Ma,Yuanbao Sun,Xin Xu,Liping Tong,Yiwei Fei
Evaluation of the acidic characteristics of a jet fuel, especially for the total acid number (TAN), is of great significance to ensure flight safety. Methylbenzene is commonly used as the titration solvent; however, it is poisonous and harmful to the environment. It is highly desirable to develop an alternative solvent for methylbenzene to extract the acidic compounds from the jet fuel during the determination of the TAN. Here, we develop a desirable alternative solvent of a mixed ethanol–water solution with the volume ratio of ethanol to water of 99:1, which exhibits a value of TAN similar to that of the solvent of methylbenzene in potentiometric titration and acid–base titration methods. The TAN value derived from the different titration solvents was in the order of 2.96 μg KOH g–1 (Vcyclohexane/Visopropanol/Vwater = 100:99:1) > 2.68 μg KOH g–1 (Vmethylbenzene/Visopropanol/Vwater = 100:99:1) ≈ 2.6 μg KOH g–1 (Vabsolute ethanol/Vwater = 99:1) > 2.34 μg KOH g–1 (Visopropanol/Vwater = 99:1). The current report presents a nontoxic and eco-friendly alternative solvent for methylbenzene, which may open up an avenue for evaluating the TAN of jet fuels.
研究领域:
化学工程
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环境科学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF CHROMATOGRAPHY A
·
2015
·
IF 4.169
Liu-Lian Huang,Hui-Chao Hu,Li-Hui Chen
This work reports on a novel method for the determination of total acid (TA) in biomass hydrolysates by a solvent-assisted and reaction-based headspace gas chromatography (HS-GC). The neutralization reaction between the acids in hydrolysates and bicarbonate in an ethanol (50%) aqueous solution was performed in a closed headspace sample vial, from which the carbon dioxide generated from the reaction was detected by HS-GC. It was found that the addition of ethanol can effectively eliminate the precipitation of some organic acids in the biomass hydrolysates. The results showed that the reaction and headspace equilibration can be achieved within 45 min at 70 °C; the method has a good precision (RSD < 3.27%) and accuracy (recovery of 97.4–105%); the limit of quantification is 1.36 μmol. The present method is quite suitable to batch analysis of TA content in hydrolysate for the biorefinery related research.
研究领域:
分析化学
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生物工程
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DOI
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2021
·Vol. 45
·期 6
·e15556
·
IF 2.19
Suping Li,Jingjing Liang,Yanli Ma,Yufeng Ding,Jiancheng Luo,Haiyan Yu,Jianfeng Sun,Yaqiong Liu
Red millet is a novel raw material for brewing Chinese rice wine. The physicochemical and structural properties of red millet (R1) were compared with those of five other brewing materials during pretreatment (soaking and steaming). Significant differences in physicochemical characteristics were found among raw grain varieties ( p < .05). R1 had the highest protein content (18.36/100 g). The total acid and amino nitrogen contents of all grains showed a fluctuating upward trend during the soaking process. The reduction in setback viscosity of most grains after soaking indicated that soaking treatment slowed the retrogradation of starch. The grains changed into a gelatinized form with expanded pores after steaming. Further brewing might be beneficial due to the high acidity of soaking water (12.77 g/L), low setback value (336.50 cp), and large pore structure of R1 after pretreatment. Novelty impact statement In this study, some new findings were as follows: (1) the protein and fat content of red millet was the most outstanding; (2) red millet soaked water showed the highest total acid and amino nitrogen contents; (3) during steaming, grain morphological transformed into expanded porous structure. These results would improve our comprehending of the raw material characteristics of red millet, thereby providing theoretical guidance for the production and brewing of red millet wine.
研究领域:
食品科学
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酿造技术
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农业化学
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产品关联
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 2
·307
·
IF 4.7
Yumeng Sui,Xiangao Li,Yuan Gao,Baohua Kong,Yitong Jiang,Qian Chen
Yeast strains are promising starters to compensate for the flavor deficiencies of reduced-salt dry sausages, but their influence on the bacterial community’s structure has not yet been clarified. In this study, the effect of separately inoculatingPichia kudriavzeviiMDJ1 (Pk) andDebaryomyces hanseniiHRB3 (Dh) on the bacterial community structure in reduced-salt dry sausage was investigated. The results demonstrated that the inoculation of two yeast strains significantly reduced the pH, and enhanced the total acid content, lactic acid bacteria (LAB) counts, and total bacterial counts of reduced-salt sausages after a 12-day fermentation (p< 0.05). Furthermore, high-throughput sequencing results elucidated that the inoculation of yeast strains significantly affected the bacterial composition of the dry sausages. Especially, the relative abundance of bacteria at the firmicute level in the Pk and Dh treatments exhibited a significant increase of 83.22% and 82.19%, respectively, compared to the noninoculated reduced-salt dry sausage treatment (Cr). The relative abundance ofLatilactobacillus, especiallyL. sakei(0.46%, 2.80%, 65.88%, and 33.41% for the traditional dry sausage (Ct), Cr, Pk, and Dh treatments, respectively), increased significantly in the reduced-salt sausages inoculated with two yeast strains. Our work demonstrates the dynamic changes in the bacterial composition of reduced-salt sausages inoculated with different yeast strains, which could provide the foundation for the in-depth study of fungi–bacteria interactions in fermented foods.Keywords:reduced-salt dry sausage;yeast inoculation;bacterial composition;high-throughput sequencing
研究领域:
食品科学
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微生物学
·
发酵技术
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产品关联
DOI
PubMed
高影响因子
VIBRATIONAL SPECTROSCOPY
·
2015
·
IF 2.003
Xiaoxiao Ding,Ying Guo,Yongnian Ni,Serge Kokot
Near-infrared (NIR) spectroscopy is a well-known, rapid and non-destructive technique suitable for analyses of many different food products. In this work, it was used to develop a novel method for the analysis of dehydrated tomato samples, collected from four different producers. The NIR spectra from such samples were discriminated according to the four production sources, with the use of principal component analysis (PCA). Also, hierarchical cluster analysis (HCA), linear discriminant analysis (LDA) and K-nearest neighbors (KNN) were successfully used for pattern recognition. The prediction rates were 100% for assigning producers to samples. Two multivariate calibration models—partial least squares regression (PLSR) and radial basis function neural networks (RBF-NN), were applied for quantitative analysis. NIRS calibration models were established for the determination of lycopene and total acid, sugar, phenols and antioxidant activity in dehydrated tomatoes. These calibrations were then used for prediction of unknown, dehydrated tomato samples with satisfactory results. The RBF-NN results were better than those obtained from the PLSR models, and the better predictions suggested that the novel NIR spectroscopic method supported by chemometrics, is suitable for the discrimination and prediction of the five quality parameters in the dehydrated tomato products.
研究领域:
食品科学
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光谱学
·
化学计量学
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产品关联
DOI
高影响因子
ChemistrySelect
·
2023
·Vol. 8
·期 9
·e202203501
·
IF 2.1
Br. Yundi Zhang,Mingyu Cui,Yidong Zhang,Wei Xu,Min Wang,Rong Shao,Jianfei Ding
Graphical The PMD conversion, TBPM selectivity, yield and the catalytic stability were obviously improved on the nanocrystalline HZSM-5 (Z-1) prepared by supercritical hydrothermal synthesis, because it had more amount of framework tetrahedral Al species and the total acidity, higher surface area and pore volume than those of HZSM-5 (Z-2) prepared by conventional hydrothermal synthesis. The nanocrystalline HZSM-5 was synthesized by supercritical hydrothermal synthesis for the first time and investigated in catalytic esterification of pyromellitic dianhydride(PMD)and n-butanol to tetrabutyl pyromellitate(TBPM). The HZSM-5 prepared by conventional hydrothermal synthesis was also examined for comparison. The catalysts were studied using XRD, N 2 adsorption, NH 3 -TPD, Pyridine-adsorption FT-IR, SEM, [27] Al MAS NMRandCHNS analysis. According to the results of characterization, the supercritical hydrothermal condition was helpful to reduce the size of crystal particles and improve the crystallinity of HZSM-5, and shorten the crystallization time. The surface area, especially external surface area, and pore volume were increased, and the total acidity was increased. The strong acid sites were transformed into the weak acid sites, and the strength of weak and strong acid was weakened. The amount of framework tetrahedral Al species and Brönsted acid sites were increased. Therefore, the formation of coke was retarded, and thePMD conversion, the TBPM selectivity and the catalytic stability were obviously improved.
研究领域:
化学
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催化
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Bingjie Wang,Pengfei Jiang,Lihua Zhang,Zhaogai Wang,Wei Zong
The dynamic changes in key enzyme activities, physicochemical properties and volatile compounds of garlic cloves were evaluated after storage at -20, 4, 25 and 60 °C for 64 d and 28 d, respectively. Samples stored at -20 °C exhibited no significant changes in physicochemical properties. A rapid increase in gamma-glutamyl transferase (γ-GT) activity was observed in samples stored at 4 °C. Furthermore, samples stored at 25 °C or 60 °C facilitated the development of reducing sugar, total acids, total polyphenols and superoxide dismutase with prolonged storage time. Gas chromatography-mass spectrometry (GC-MS) identified 69 volatile compounds in garlic cloves treated at 4 °C and 25 °C, with sulfur-containing compounds (46 types) being the primary components of the garlic clove aroma profile. Interestingly, garlic with a strong spicy flavor developed a rich fruity aroma during storage at 25 °C. This may be related to the increase in the content of ester compounds such as (E)-2-butenoic acid ethyl ester, ethyl tiglate and β-phenylethyl butyrate. Correlation analysis suggested that peroxidase activity was positively correlated with the content of free amino acids (r=0.972, p <0.01) and reducing sugar (r=0.724) in garlic cloves stored at 4 °C, while the activity of γ-GT (-0.969
研究领域:
食品科学
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生物化学
·
农学
·
采后生理学
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产品关联
DOI
高影响因子
CANADIAN JOURNAL OF CHEMICAL ENGINEERING
·
2022
·Vol. 101
·期 6
·3234-3245
·
IF 2.5
Luxin Zhang,Meng Hu,Ruijun Sun,Xu Xing
The production of 5-ethoxymethylfurfural (EMF) from cheap and abundant glucose feedstock has attracted a great deal of attention because of its potential applications. Herein, three porous tetra-component metal oxide solid acid catalysts (SO 4 2− /ZFSA-A, SO 4 2− /ZFSA-F-10, SO 4 2− /ZFSA-F-20) containing both Brønsted and Lewis acid sites have been successfully synthesized and can efficiently catalyze the synthesis of EMF from glucose. Particularly, the SO 4 2− /ZFSA-A, SO 4 2− /ZFSA-F-10, and SO 4 2− /ZFSA-F-20 catalysts were prepared under the template of sodium alginate, 10% F127, and 20% F127, respectively. The prepared catalysts were characterized by scanning electron microscopy (SEM), X-ray diffraction (XRD), N 2 -adsorption–desorption isotherm, X-ray photoelectron spectroscopy (XPS), thermogravimetry (TG), temperature-programmed desorption of ammonia (NH 3 -TPD), and pyridine infrared spectra (Py-FTIR). The characterization results indicated that all three catalysts have a porous structure. The pore distribution of the SO 4 2− /ZFSA-A catalyst is mainly macroporous and mesoporous, while the SO 4 2− /ZFSA-F-10 and SO 4 2− /ZFSA-F-20 catalysts are mainly mesoporous. The SO 4 2− /ZFSA-F-20 catalyst exhibited the highest catalytic performance due to its large specific surface area, desirable mesoporous structure, high total acidity (especially strong and super strong acidity), and appropriate Lewis/Brønsted acid ratio. By applying SO 4 2− /ZFSA-F-20, the formation of EMF from glucose was successfully catalyzed and EMF was obtained at a yield of 34.56% after 12 h at 160°C. This yield is much higher compared with most other results achieved by solid acids catalysis. In addition, the reaction parameters such as reaction temperature, reaction time, glucose amount, and catalyst dosage were shown to have a significant effect on the catalytic performance. Notably, the SO 4 2− /ZFSA-F-20 catalyst exhibited good reusability, as its activity did not significantly diminish after four rounds of repeated experiments and was successfully reactivated after calcination.
研究领域:
化学工程
·
催化
·
绿色化学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）