FOOD CHEMISTRY
·
2020
·
IF 6.306
Lei Xu,Zhenzhen Xu,Simon Kelly,Xiaojun Liao
Untargeted metabolomics was used to investigate the differences between orange juices from concentrate or not. Although no distinctive separation could be observed from principal component analysis for all samples, student’s t -test, fold change, orthogonal projection to latent structures discriminant and detection rate analyses were conducted to find the latent potential markers. Subsequently, 91 and 42 potential markers were defined in positive/negative mode. Thirteen of them, l -glutamine, carvone, erucamide, lysoPE (16:0/0:0), oleic acid, α-linolenic acid and 7 tripeptides (reported for the first time in orange juice) were identified with standards. A partial least squares discriminant analysis model, based on the potential markers in positive mode by direct analysis in real time mass spectrometry-quadrupole time of flight (DART-QTOF) with 9 s acquisition time, was constructed and validated with 97% and 95% accuracy for training and test. The model was applied to commercial samples successfully, and an NFC brand was found highly suspicious.
研究领域:
食品科学
·
分析化学
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产品关联
DOI
PubMed
高影响因子
Materials Today Sustainability
·
2021
·
IF 4.524
Q. Shu,W. Qiu,M. Luo,L. Xiao
The development of low-cost and highly efficient adsorbents is of great significance in the treatment of dye wastewater. In this work, a facile one-pot hydrothermal method is developed for the synthesis of copper selenides (CuSe) using orange juice as the reducing and coating reagent. The morphology of CuSe can be regulated by simply optimizing the amount of orange juice. Three different microscopic morphologies of CuSe are obtained, which include dendritic CuSe, flower-like CuSe, and spherical CuSe. Because of the porousness, abundant side-branch structure, and strong electrostatic adsorption, dendritic CuSe can be used to efficiently adsorb cationic rhodamine 6G (R6G) dye. Freundlich model is found to be suitable for R6G adsorption isotherm . These results demonstrate that the dendritic CuSe prepared using natural juice as raw material can be potentially applied to remove organic dyes pollutants in wastewater.
研究领域:
材料科学
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环境科学
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DOI
高影响因子
Food Analytical Methods
·
2019
·Vol. 12
·期 11
·2614-2622
·
IF 2.413
Xu Lu,Wei Liuna,Shi Qiong,Cai Chenbo,Fu Hai-Yan,She Yuan-Bin
The feasibility of a highly sensitive “turn-off” fluorescent probe of double quantum dots (QDs) combined with chemometrics was investigated for untargeted screening of extraneous adulterants in pure orange juice (OJ), including sucrose syrup and artificial fruit powder. Pure and adulterated OJ samples were characterized by their different quenching patterns of the two separate and strong fluorescent peaks generated by the double QDs followed by chemometrics analysis. Class models of pure OJ samples ( n = 117) obtained from pressing newly harvested oranges were developed using one-class partial least squares (OCPLS) based on different signal preprocessing methods, including smoothing, taking second-order derivatives (D2) and standard normal variate (SNV) transformation. As a result, D2-OCPLS model could detect at 5.0% ( w / w ) of sucrose syrup and 2.0% ( w / w ) of artificial fruit powder in pure OJ with a sensitivity (the rate of true positives) of 97.8% and specificity (rate of true negatives) of 77.0%. In conclusion, the proposed fluorescence probe with double QDs has been demonstrated to have potential for applications in rapid and sensitive screening of adulterants in OJ, which also implies promising applications to untargeted analysis of other water-soluble food samples.
Graphical Abstract
研究领域:
食品科学
·
分析化学
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产品关联
DOI
高影响因子
TALANTA
·
2023
·
IF 6.1
Qiong He,Ying Chen,Yuyang Liu,Qiang Wang,Chiyang He,Shaorong Liu
Large–size spherical sorbents with particle size of 10–50 μm are widely applied in separation fields, however it is still a great challenge to synthesize such large–size spherical covalent organic framework (COF). In this work, a type of large–size porous 3D COF was size–controablly synthesized via a two–step strategy, in which a large–size porous 3D spherical polymer was prepared first through a Pickering emulsion polymerization using nano silica as the stabilizer, and subsequently it was converted into porous spherical 3D COF by a solvothermal method . The as–prepared porous spherical COF (COF–320 as a model) showed size–controllable uniform spherical morphology within 15–45 μm, large specific surface area, fine crystalline structure, and good chemical stability. When used as the sorbent for dispersive solid–phase extraction (d–SPE) of bisphenol F (BPF), the porous spherical COF–320 (15 μm) displayed high adsorption capacity ( Q max = 335.6 mg/g), high enrichment factor (80 folds), and good reusability (at least five cycles). By coupling the d–SPE method to HPLC, a new analytical approach was developed and successfully applied to the determination of trace BPF in two water samples, an orange juice and a standard sample with recoveries of 96.0–102.2 % (RSD = 1.1–1.5 %), 95.7–97.4 % (RSD = 1.4–4.4 %) and 98.7 % (RSD = 2.3 %), respectively. The limit of detection (S/N = 3) and limit of quantification (S/N = 10) were 0.1 and 0.3 ng/mL, respectively. The new synthesis strategy opens a viable way to prepare large–size porous spherical COFs, and the developed analytical method can be potentially applied to sensitively detect the trace BPF in water samples and beverages.
研究领域:
材料科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2020
·
IF 6.306
Yujing Sun,Wei Peng,Li Zeng,Yuanzhong Xue,Wenwen Lin,Xingqian Ye,Rongfa Guan,Peilong Sun
Acid hydrolysis and enzymatic hydrolysis are the main methods for releasing glycosidically bound volatiles (GBV). However, acid hydrolysis yields a strong pungent odor, and enzymatic hydrolysis is time consuming. In the present study, a new method, ultrasound hydrolysis, is reported to release GBV. This method is simple, environmentally friendly, fast and effective. Large differences were observed in the released aglycones and glycosyls between ultrasound and enzymatic hydrolysis of GBV. More types of aglycones were released under ultrasound than enzymatic hydrolysis. Alcohols and esters were the main aglycones under enzymatic hydrolysis, and terpenoids, esters and aldehydes were the main aglycones under ultrasound hydrolysis. The glycosyls released under ultrasound hydrolysis were mannose, glucose and sucrose, and those released under enzymatic hydrolysis were galactose and sucrose. The present study gives a new insight into a hydrolytic method for GBV by using ultrasound hydrolysis and can provide a reference method for fruit juice aromatization.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FLUORESCENCE
·
2023
·
IF 2.7
Gholipour Arsalan,Rahmani Shahrzad
In the current study, the fluorescent Carbon quantum dots (CDs) were synthesized through one-step hydrothermal approach by orange juice without any additional agents. The as-prepared green-CDs (GCDs) were quasi-spherical shape ranged from 2 to 8 nm with an average diameter of 5 nm, and emitted bright blue fluorescent (FL) under ultraviolet light irradiation (Uv). Different detailed analyses proved that the as-prepared GCDs had good morphologies, various functional groups, high water solubility, great optical features, and excellent stability towards diverse environmental conditions. The results indicated that the as-prepared GCDs can detect different concentrations of dopamine from 1 to 100 µM based on the quenching of their native fluorescent. Furthermore, the good linear relationship was obtained for dopamine in the broad range of concentrations from 1 to 100 µM with the limit of detection (LOD) of 0.81 µM. In addition, the as-prepared GCDs can be applied as a fluorescent probe for detection of dopamine in the different real samples.
研究领域:
分析化学
·
生物医学工程
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产品关联
DOI
PubMed
高影响因子
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
·
2023
·Vol. 30
·期 35
·84778-84790
·
IF 5.8
Li Wei,Hou Huizhen,Hu Jiye
Consumers are becoming more concerned about pesticide residues in food. Since citrus represent a significant portion of the diet, it is appropriate to monitor the pesticide residues in citrus. In this paper, we modified a QuEChERS method combined with HPLC-MS/MS to investigate residue levels of 15 pesticides and 3 metabolites in citrus (whole fruit and pulp) and orange juice from the markets in China. And the dietary exposure risks were evaluated by using the hazard quotient (HQ) and hazard index (HI) methods based on deterministic and probabilistic models. The recoveries of the modified method ranged from 70 to 112% at three spike levels of 0.005–0.5 mg/kg with relative standard deviations of 1.0–18.1%. Pesticide residues were detected in 85.84% of the whole citrus and 40.00% of pulp, with concentrations ranging from 0.005 to 0.47 mg/kg, which did not exceed their maximum residue limits (MRLs) in China. The HQ (0.01–11.41%) and HI (0.07–16.2%) were both less than 100%, demonstrating that chronic, acute, and cumulative dietary risks were acceptable. Notably, the risk for children (1–6 years old, 1.96–16.2%) was higher than that for the general population (0.76–6.25%). The results of our study can provide a valuable reference for regular monitoring to protect public health and ensure pesticide management.
研究领域:
食品安全
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分析化学
·
公共卫生
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产品关联
DOI
PubMed
高影响因子
Life-Basel
·
2024
·Vol. 14
·期 6
·713
·
IF 3.2
Leyuan Liu,Lang Yang,Jinxi Yuan,Jie Zhang,Chenhao Liu,Hongxu Zhou,Wei Liu,Guirong Wang
The oriental fruit fly,Bactrocera dorsalis(Hendel), poses a significant threat to the global fruit industry, causing damage to diverse fruits like citrus, mango, and guava. Chemical pesticides have limited effectiveness, and pesticide residues and pesticide resistance are pressing issues. Therefore, it is essential to develop environmentally friendly pest control methods to address this problem. Behavior-modifying chemicals, including male attractants and intersex protein baits, play a critical role in the control ofB. dorsalis. The mature host fruit serves as both an oviposition site and food source under natural conditions, making it a potential attraction source for oriental fruit flies. Orange,Citrus sinensis, is a main host ofB. dorsalis, and commercial orange juice is a common attractant for the egg laying ofB. dorsalis. Although it can both attract and elicit oviposition behaviors inB. dorsalisadults, its active components are still unclear. This study utilized analytical chemistry, behavioral tests, and electrophysiology to identify the active components of commercial orange juice that attractB. dorsalis, with the aim of providing a reference for the development of behavior-modifying chemical-based techniques to controlB. dorsalis.Five compounds with a high abundance were identified via a GC-MS, including D-Limonene, butanoic acid ethyl ester, β-myrcene, linalool, and α-terpineol. Behavioral and electrophysiological experiments uncovered that D-Limonene was the active substance that was the main attractant in the mixture of these five substances, evoking a strong electrophysiological response in adultB. dorsalis. D-Limonene strongly attracts adultB. dorsalisonly when they are sexually mature, and the attraction is not rhythmic. Olfaction plays a leading role in the attraction of D-Limonene to adultB. dorsalis, andOrco−/−mediates the perception of D-Limonene byB. dorsalis. Overall, D-Limonene is one of the key attractant compounds forB. dorsalisin the volatile compounds of commercial orange juice, offering possible support for the development of behavior-modifying chemical-based technology to controlB. dorsalisin the future.
研究领域:
昆虫学
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化学生态学
·
害虫防治
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产品关联
DOI
PubMed
高影响因子
ChemElectroChem
·
2017
·Vol. 4
·期 6
·1372-1377
·
IF 4.136
Zulin Da,Xiangheng Niu,Xin Li,Wenchi Zhang,Yanfang He,Jianming Pan,Fengxian Qiu,Yongsheng Yan
Graphical Give it some juice : Juice extracted from discarded orange waste is simultaneously used as a natural reductant and a support precursor for the green and low-cost synthesis of active Pd/biomass-derived carbonaceous hybrids. The fabricated Pd/C(OJ) hybrid is composed of small Pd nanoparticles highly dispersed among the N-doped carbonaceous support, exhibiting higher catalytic activity and preferable performance durability for methanol electro-oxidation than commercial Pd/C. Facile, green, and low-cost synthesis of advanced electrocatalysts is widely considered an urgent issue and a current challenge for clean energy conversion. Here, we report the green fabrication of a new Pd/C(OJ) hybrid, using orange juice (OJ) simultaneously as a natural reductant and a support precursor, for the methanol oxidation reaction (MOR) in alkaline media. The juice extracted from discarded moldy oranges is capable of reducing the [PdCl 4 ] 2− species into metallic Pd through a simple hydrothermal reaction, and then becomes the nitrogen-doped carbonaceous support after pyrolysis for active catalyst loading. In the synthesized Pd/C(OJ) hybrid, Pd nanoparticles with a mean size of 7.3 nm are highly dispersed throughout the support, providing a larger electrochemically active surface area than commercial Pd/C. As a result, the Pd/C(OJ) electrocatalyst exhibits 1.78 times the mass activity of the latter for the MOR. The preferable performance durability of Pd/C(OJ) is also verified by using cyclic voltammetry and simulative startup−shutdown measurements.
研究领域:
材料科学
·
催化化学
·
能源转换技术
✓ 已验证
产品关联
DOI
高影响因子
Innovative Food Science & Emerging Technologies
·
2025
·
IF 6.8
Yin Hu,Xiaojing Wu,Fei Shi,Yuchuan Wang,Jiguang Liu,Benu Adhikari,Baoguo Xu,Zhi-Hong Zhang,Bo Wang
This study examined high-voltage electrospray (HVES, 20–100 kV) as a chemical-free and non-thermal method for processing orange juice. Remarkably, the 100 kV HVES treatment reduced the microbial load of orange juice by 2.92 log CFU/mL, equivalent to that obtained through thermal processing (TP) at 75 °C for 10 min. Compared with fresh juices, the orange juice treated with 100 kV HVES exhibited an 11.8 % reduction in particle size, an 11.2 % increase in zeta potential, and a 30.68 % increase in electrical conductivity. The treatment inactivated polyphenol oxidase (50.8 % inactivated) and peroxidase (46.4 % inactivated) while maintaining superoxide dismutase activity (4.8 % inactivated) and preserving more of the orange juice flavour. Meanwhile, HVES processing boosted the antioxidant capacity (>36.7 % DPPH and > 20.5 % ABTS scavenging ability) of orange juice. During 7-day storage, HVES-treated juice showed slower particle sedimentation and viscosity loss than TP-treated juice, although its shelf life remained shorter than that of commercial brands, such as Huiyuan 100 % and Haoen. These findings highlight HVES's potential for the preservation of orange juice quality. However, aseptic environment and operations are required for commercial applications.
研究领域:
食品科学
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食品工程
·
食品化学
·
食品微生物学
·
食品加工技术
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产品关联
DOI
高影响因子
Foods
·
2022
·Vol. 11
·期 13
·1920
·
IF 5.561
Qi Quan,Wei Liu,Jiajing Guo,Meiling Ye,Juhua Zhang
Six lactic acid bacteria strains were used to study the effects on physicochemical characteristics, antioxidant activities and sensory properties of fermented orange juices. All strains exhibited good growth in orange juice. Of these fermentations, some bioactive compositions (e.g., vitamin C, shikimic acid) and aroma-active compounds (e.g., linalool, 3-carene, ethyl 3-hydroxyhexanoate, etc.) significantly increased inLactiplantibacillus plantarumandLactobacillus acidophilussamples. DPPH free radical scavenging rates inL. plantarumandLacticaseibacillus paracaseisamples increased to 80.25% and 77.83%, respectively. Forty-three volatile profiles were identified, including 28 aroma-active compounds. 7 key factors significantly influencing sensory flavors of the juices were revealed, including D-limonene, linalool, ethyl butyrate, ethanol,β-caryophyllene, organic acids and SSC/TA ratio. The orange juice fermented byL. paracasei, with more optimization aroma-active compounds such as D-limonene,β-caryophyllene, terpinolene andβ-myrcene, exhibited more desirable aroma flavors such as orange-like, green, woody and lilac incense, and gained the highest sensory score. Generally,L. paracaseifermentation presented better aroma flavors and overall acceptability, meanwhile enhancing antioxidant activities.Keywords:orange juice;lactic acid fermentation;physicochemical characteristics;antioxidant activities;volatile profiles;sensory properties
研究领域:
食品科学
·
微生物学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2022
·
IF 8.025
Minbo Li,Wanzhen Zhang,Chaofan Guo,Xiaosong Hu,Junjie Yi
“High-pressure processing (HPP) plus” combined technologies are applied to overcome the limitation of single HPP and to produce juices with more stable quality during storage. This research explored the potential of HPP in combination with centrifugation to produce cloud stable orange juice during refrigerated storage. The results indicated that HPP combined processing technology significantly improved the cloud stability of orange juice, which was related to removed large particles, reduced viscosity, decreased protein contents, and inactivated pectin methylesterase activity induced by centrifugation ( P < 0.05). Besides, chelator solubilized pectin (CSP) decreased but water solubilized pectin (WSP) maintained in the juice after centrifugation. During storage, the conversion of pectin fraction from WSP to CSP, resulting in sedimentation appeared in centrifugation treated orange juice when stored for 28 days. In general, pectin characteristics changes and pectin fractions conversion were the main driving forces affecting cloud stability of orange juice pasteurized by HPP in combination with centrifugation and during chilled storage.
研究领域:
食品科学
·
食品技术
·
采后技术
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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）