LWT-FOOD SCIENCE AND TECHNOLOGY
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2020
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IF 4.006
Yongfu Li,Bin Shi,Yangbo He,Mingxiu Long,Yueliang Zhao
Gamma irradiation can be performed alone or in combination with other preservatives such as dehydroacetic acid (DHA) and sodium dehydroacetate (DHA-Na) to achieve an enhanced level of food safety. Here, we studied the effect of gamma irradiation on the stability and degradation of DHA and DHA-Na in aqueous solution and pear juice. The degradation rate of DHA and DHA-Na was found to increase with increasing irradiation time and decreasing initial solute concentration in aqueous solution. The degradation rate of DHA-Na was higher than that of DHA under the same irradiation conditions. The degradation process of DHA and DHA-Na followed first-order reaction kinetics. The main radiolytic product of DHA and DHA-Na was identified as heptane-2,4,6-trione by GC-MS/MS, and the possible degradation pathway was proposed. Quantum chemical calculation results further confirmed that DHA-Na was much easier to be degraded than DHA. In addition, radiolytic degradation of DHA-Na happened in pear juice, but with a much lower degradation rate than that in aqueous solution.
研究领域:
食品安全
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化学动力学
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辐射化学
✓ 已验证
产品关联
DOI
高影响因子
Journal of Food Measurement and Characterization
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2023
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IF 3.4
Gan Xiaojing,Ma Qianyun,Wang Liwen,Liu Wenhui,Chen Zhizhou,Wang Wenxiu,Wang Jie,Mu Jianlou
Pear ( Pyrus spp.) has the function of clearing heat, reducing fire and moistening the lungs. Not from concentrated (NFC) pear juice can better maintain the nutrition, aroma and taste of pear fruit, which is worth considering as a pear processing product. Fruit raw materials play a key role in the preparation of NFC juice. In order to obtain suitable varieties for NFC pear juice, this study investigated the fruit quality of 16 kinds of pear from China, and the physicochemical characteristics, sensory quality and volatile components of NFC pear juice. The results revealed that there was a great difference among the species. The weight of single fruit varies from 84.03 to 334.96 g and juice yield from 39.39 to 85.22%. For the juice, L* values from 32.74 to 45.13, a* values from − 0.72 to 3.79%, b* values from 2.01 to 11.00. Browning degree from 0.66 to 4.35. Total soluble solids from 8.26 to 12.89%, sugar contents from 1.28 to 6.64%, total acidity from 0.65 to 7.55 g/L, and apparent viscosity from 2.42 to 3.99 mPa s. Total polyphenols from 32.35 to 116.48 mg/100mL, total flavonoid content from 21.14 to 372.32 mg/100mL. The DPPH radical scavenging ability from 60.77 to 96.28%, ABTS radical scavenging ability from 7.5 to 45.60%. 70 volatile components were detected in 16 NFC pear juices, mainly including alcohols, esters and aldehydes, etc. Overall sensory score from Anli (4.45) to Williams pear (7.72). Through correlation analysis and principal component analysis, it was found that the variety of pear fruit was an important factor affecting the quality of fruit juice.
研究领域:
食品科学
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农学
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化学
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营养学
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产品关联
DOI
高影响因子
Food Bioscience
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2024
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IF 4.8
Zhengkun Huang,Huan Yang,Muwen He,Jun Huang,Rongqing Zhou,Chongde Wu,Nicolas Hengl,Frederic Pignon,Yao Jin
Juice concentrates were rarely served as fermentation substrates. In this work, we utilized comparative transcriptomic and metabolomic methods to investigate the effect of pear juice concentrates as fermentation substrates on the metabolic activity and metabolites of S. cerevisiae . Unconcentrated pear juice (UC) and two types of pear juice concentrates, including forward osmosis (FO) and rotary vacuum (RV) concentrates, were fermented with a commercial S. cerevisiae strain. The results revealed that both before and after fermentation, compared to UC, FO and RV pear juice concentrates exhibited higher contents of organic acids, primarily malic and citric acids, and amino acids, mainly glutamate and aspartate. Yeasts in the juice concentrates exhibited higher energy demands, which were reflected in the activation of the TCA cycle, pyruvate metabolism, glycolysis pathway, and oxidative phosphorylation, leading to accelerated sugar consumption, faster alcohol production, and elevated contents of volatile components. Additionally, several metabolic pathways regarding amino acids and lipids were activated, such as cysteine and methionine metabolism and steroid biosynthesis. These findings provided valuable knowledge for the application and mechanistic research of juice concentrates fermentation.
研究领域:
食品科学
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微生物学
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生物化学
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DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
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2025
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IF 8
Zhenting Zhang,Sixiu Zhong,Ruihua Zhang,Qibing Zeng,Pinggui Lei,Wenjin Qiu,Wang Chen,Daoping Wang,Xinjing Wei,Qun Huang,Ting Hu,Peng Luo
Skeletal fluorosis is closely associated with inflammation and metabolic disorders caused by excessive fluoride exposure. Rosa roxburghii Tratt juice (RRTJ), a natural dietary supplement, has been widely used to manage diseases associated with inflammatory damage and metabolic disorders. However, it is largely unknown if RRTJ can mitigate fluoride-induced bone metabolism disorders and the underlying mechanisms. In this study, we demonstrated that RRTJ supplementation significantly improved fluoride exposure-induced bone metabolism disorders, enhanced anti-inflammatory responses, increased short-chain fatty acid concentrations (SCFAs), strengthened the intestinal barrier, and markedly enriched beneficial bacteria, particularly Ligilactobacillus spp. Notably, we identified Rosa roxburghii Tratt polysaccharides (RRTP) as a key component of RRTJ that significantly promotes the growth of Ligilactobacillus murinus . Additionally, RRTJ effectively alleviated fluoride-induced lipid metabolism disorders. A mechanistic study revealed that RRTJ fortifies intestinal barrier function via activating intestinal G-protein-coupled receptor 43 (GPR43) and inhibiting NF-κB signaling pathways, leading to ameliorating bone metabolism disorders. These findings reveal the unique mechanism of RRTJ in balancing bone metabolism and provide new insights into the interaction between natural products and the gut microbiota, offering potential dietary strategies to mitigate fluorosis-induced bone metabolism disorders.
研究领域:
营养学
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微生物学
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药理学
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毒理学
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骨骼生物学
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代谢组学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2022
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IF 5.895
Lijuan Zang,Yutao Ren,Man He,Beibei Chen,Bin Hu
A fluorinated covalent organic framework (COF), named F-COF, was fabricated via simple room-temperature synthesis. With the characteristics of rich fluorine atoms, hydrophobicity, and large conjugated structure, F-COF was evaluated for the extraction of five benzoylurea insecticides (BUs) containing fluorine atoms, benzene ring, and urea bridge. Specifically, F-COF-coated stir bars were prepared by physical adhesion and exhibited higher extraction recovery (73–93 versus 40–85%) toward BUs than commercial stir bars in a shorter extraction time (50 min versus 24 h). The adsorption behavior of BUs on F-COF was explored, and it was assumed that the halogen bond (O–F), hydrophobic interaction, electrostatic interaction, and π–π stacking contributed to the adsorption. On the basis of it, a method combining stir bar sorptive extraction with liquid chromatography–ultraviolet detector was developed for trace analysis of five BUs. Under the optimal conditions, the limits of detection for BUs were found to be 0.301–0.672 μg/L, with the linear range of 1.0/2.0–500 μg/L and relative standard deviations of <8.0% (c = 5 μg/L and n = 7). The accuracy of the proposed method was validated by the recovery test, and the recoveries of target BUs in spiked pear juice and pear beverage were 82.0–113 and 84.0–112%, respectively.
研究领域:
分析化学
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环境科学
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食品科学
✓ 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）