FOOD CHEMISTRY
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2024
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IF 8.5
Shengxin Ji,Yong Yang,Huipin Li,Zhen Li,Biao Suo,Minghui Fan,Zhilu Ai
This study aimed to enhance the rehydration property of fried-free instant noodles using a fermentation method with exopolysaccharide-producing Weissella confusa , thereby improving their quality. The effect of sourdough fermented with W. confusa on the rehydration property, cooking qualities and in vitro starch digestibility of fried-free instant noodles was investigated. Compared with the control group, the rehydration time of fried-free instant noodles prepared using W. confusa –fermented sourdough supplemented with 2 % sucrose was significantly reduced by 17.36 % from 403 to 333 s, the cooking loss was significantly decreased by 12.72 % from 12.50 % to 10.91 %, and the digestible starch content was significantly increased by 5.40 % from 73.09 % to 77.04 % ( p < 0.05). Sourdough fermentation with W. confusa created an acidic environment and produced hydrophilic exopolysaccharides, which significantly enhanced the rehydration property and cooking quality of fried-free instant noodles by improving their degree of gelatinization and reducing their relative crystallinity ( p < 0.05).
研究领域:
食品科学
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微生物学
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食品加工
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2024
·
IF 8.5
Linlin Bian,Xue Ge,Senwei Feng,Guangxuan Chen,Kefeng Li,Xu Wang
We developed a method for the determination of chloropropanol esters and glycidyl esters (GE) in instant noodles using solid-phase microextraction with chitosan-β-cyclodextrin (CS-β-CD) coated fiber coupled with gas chromatography-tandem mass spectrometry. The developed low-cost fiber coating can improve the sensitivity of the method. Immobilized enzymes can improve operational stability and reusability compared to free enzymes, thereby reducing costs. The adsorption isotherm was modeled using the Langmuir model, while the adsorption kinetics followed the pseudo second-order model. The limit of detection was 0.3 ng/L. The method exhibited satisfactory recoveries for the analytes, ranging from 80.2 % to 105.3 %, with relative standard deviations < 9.9 %. Furthermore, the results of the exposure assessment showed that chloropropanol esters do not pose unacceptable risks to different age groups. However, the margin of exposure for GE suggested a potential health risk for populations between the ages of 3 and 12 years old.
研究领域:
食品科学
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分析化学
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毒理学
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产品关联
DOI
PubMed
高影响因子
ANALYTICAL CHEMISTRY
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2022
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IF 8.008
Juan Li,Gan Wang,Xiaoli Gou,Juan Xiang,Qiu-ting Huang,Guokun Liu
Most food packages are made of plastics, nanoplastics released from which can be directly ingested and induce serious damage to organisms. Therefore, it is urgent to develop an effective and convenient method for nanoplastic determinations in food packages. In this work, we present a sandwich-based electrochemical strategy for nanoplastic determination. Positively charged Au nanoparticles were coated onto a Au electrode to selectively capture negatively charged nanoplastics in an aqueous environment. Subsequently, the nanoplastics were recognized by the signal molecule ferrocene via the hydrophobic interaction and determined by differential pulse voltammetry. Our sandwich-type detection depends on both electronegativity and hydrophobicity of nanoplastics, which make the method applicable for the assays of packages made of widely commercialized polystyrene (PS), polypropylene (PP), polyethylene (PE), and polyamide (PA). The method displays different sensitivities to above four nanoplastics but the same dynamic range from 1 to 100 μg·L–1. Based on it, the nanoplastics released from several typical food packages were assayed. Teabags were revealed with significant nanoplastic release, while instant noodle boxes, paper cups, and take-out boxes release slightly. The good recoveries in nanoplastic-spiked samples confirm the accuracy and applicability of this method. This work provides a sensitive, low-cost, and simple method without complicated instruments and pretreatment, which is of great significance for the determination of nanoplastics released from food packages.
研究领域:
环境科学
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分析化学
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材料科学
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食品安全
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产品关联
DOI
PubMed
高影响因子
Frontiers in Nutrition
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2022
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IF 6.59
Wang Jin,Li Ang,Hu Jiaqiang,Zhang Bowei,Liu Jingmin,Zhang Yan,Wang Shuo
The effects of frying process on the nutritional property, physicochemical quality, and in vitro digestibility of instant noodle products are investigated in this study. Scanning electron microscope (SEM) and Fourier transform infrared spectrometer (FT-IR) were also used to explore the changes in the microstructure and protein transformation. Noodles, after the frying process, showed a lower proportion of carbohydrate, protein, fiber, and also total starch and digestible starch, but higher content of fat and resistant starch in the proximate analysis. The frying process was also considered to improve the texture, surface color, and sensory properties of instant noodle products, accompanied by better cooking quality, including shorter cooking time and lower cooking loss during the rehydration. The honeycomb-like, porous, and less uniformed structure, and also the higher levels of β-sheets and β-turns, and the lower proportion of α-helixes of protein structure from fried instant noodle was also observed. The in vitro digestibility of starch and protein were downregulated in the fried group (81.96% and 81.31, respectively, on average) compared with the non-fried group (97.58% and 88.78, respectively, on average). Thus, the frying process lowered the glycemic index and regulated protein secondary structure by inhibiting continuous digesting enzyme activity, generating starch-lipid complexes, and changing the levels of protein transformation. In conclusion, our findings will provide an innovative evaluation of the frying process on instant noodles and even other various starch-based prepared food products.
研究领域:
食品科学
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营养学
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化学
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生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
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