Polymers
·
2022
·Vol. 14
·期 15
·3199
·
IF 4.967
Shuo Li,Min Fan,Shanggui Deng,Ningping Tao
Gelatin–sodium alginate-based edible films cross-linked with pullulan were prepared using the solution casting method. FTIR spectroscopy demonstrated the existence of hydrogen bonding interactions between the components, and scanning electron microscopy observed the component of the films, revealing electrostatic interactions and thus explaining the differences in the properties of the blend films. The best mechanical properties and oxygen barrier occurred at a 1:1 percentage of pullulan to gelatin (GP11) with sodium alginate dosing for modification. Furthermore, GP11 demonstrated the best thermodynamic properties by DSC analysis, the highest UV barrier (94.13%) and the best oxidation resistance in DPPH tests. The results of storage experiments using modified edible films encapsulated in fresh fish liver oil showed that GP11 retarded grease oxidation by inhibiting the rise in peroxide and anisidine values, while inappropriate amounts of pullulan had a pro-oxidative effect on grease. The correlation between oil oxidation and material properties was investigated, and water solubility and apparent color characteristics were also assessed.Keywords:pullulan;gelatin;sodium alginate;oil oxidation;edible film;grease packaging
研究领域:
材料科学
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食品科学
·
化学工程
✓ 已验证
DOI
PubMed
高影响因子
TRIBOLOGY INTERNATIONAL
·
2024
·
IF 6.1
Can Wu,Chen Zheng,Huijun Zhao,Mariyam Jameelah Ghazali,Yijun Wei,Zefei Zhu
A novel self-transport biomimetic composite texture on the guiding surface of thrust ball bearings was presented. The distribution and morphology of the grease fingers were analyzed using a self-developed fluorescent grease to evaluate the effects of different texture types on the lubrication state of the bearings. The results indicate that the self-transportation biomimetic composite texture bearing (BCB) exhibits the best lubrication performance. Compared with the non-textured bearing (NB), the overall vibration performance was improved by 55.7 %, the friction torque was decreased by 20.8 %, the slide/roll ratio was reduced by 67.2 %, and the grease storage capacity was increased by 130.5 %. The BCB bearing greatly improved the grease-starved state of the bearing, resulting from a more abundant secondary grease reservoir.
研究领域:
机械工程
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2014
·Vol. 240
·期 3
·627-634
·
IF 1.387
Ma Huihui,Zhang Niya,Sun Lvhui,Qi Desheng
Aflatoxin contamination levels vary from crop to crop, suggesting that it is of great significance to explore the effects of different substrates on aflatoxins production. In this study, the effects of corn, wheat, peanut, and soybean on aflatoxin B 1 (AFB 1 ) production by Aspergillus parasiticus were investigated, and the effects of corn germ, wheat germ, soybean, and peanut oils on the production of AFB 1 by A . parasiticus in the corresponding defatted substrates were evaluated at the rates of 2, 5, 10, and 15 g/100 g of substrate. The effects of the combinations of different oils with different defatted substrates on the accumulation of AFB 1 by A . parasiticus were also studied. AFB 1 concentration was determined by HPLC. The results indicated that high-lipid substrates of soybean and peanut had significantly higher AFB 1 production than low-fat substrates of wheat and corn throughout the entire incubation period (15 days) in both autoclaved and non-autoclaved grains. Corn germ, wheat germ, soybean, and peanut oils with different doses could effectively stimulate AFB 1 accumulation, and AFB 1 production was determined by the oil content of the substrates. Our results suggest that the oil content of substrates is one of the factors affecting AFB 1 production by A . parasiticus and that the composition and content of the substrates may also play a role.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Yangjian Hu,Huixin Tian,Shui Hu,Liang Dong,Jianhao Zhang,Xiaobo Yu,Minyi Han,Xinglian Xu
In-package cold plasma (ICP) pretreatment is an emerging non-thermal food processing methods. In the current study, ICP on the formation of polycyclic aromatic hydrocarbons (PAHs) in grilled beef steaks with different oils and fats was evaluated, the influence of prolonged storage periods (1 d, 2 d) of raw meat after ICP pretreatment on the PAH inhibitory effect was investigated. The results showed that sunflower seed oil had an inhibitory effect on PAH formation; the groups with ICP pretreatment showed a significant decrease in PAH content (p < 0.05) according to the UHPLC results, inhibitory rates were dependent on the original contents in each group without ICP pretreatment, ranging from 35% to 96%. The optimal condition was grilling immediately after ICP pretreatment, and the results indicated that the nonpolar radical scavenging activity (RSA) of ungrilled meat was negatively correlated with PAH8 contents according the DPPH assay, while ICP pretreatment enhanced the RSA oil of raw meat.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
HYDROMETALLURGY
·
2020
·
IF 3.338
Fujian Li,Zhong Xiao,Jingyao Zeng,Jinqing Chen,Xiaoqi Sun
Ionic liquid (IL) based on tetraheptylammonium cooking oil (TC) was used for the first time to recovery rare earth elements (REEs) from leaching liquor of ion-adsorbed-type rare earths ores. Firstly, extraction performances of tetraheptylammonium oleate (TO) and tetraheptylammonium linoleate (TL) type ILs were investigated. It was shown that these ILs had good extraction performances, such as short equilibrium time less than 1 min, good extraction capacity of 0.225 mol/L and high stripping efficiency of 99%. Additionally, REEs extraction occurred in the solutions with high acidity (pH = 0.24) because the cation (C 7 H 15 ) 4 N + of TO and TL could form a strong amine salt with hydrogen ion to decrease acidity of the feed solution. Also, an ion association mechanism of REEs extraction was proposed by FT-IR spectra, 1 H NMR investigation and slope analysis method. Secondly, TC was synthesized in water bath by mixing tetraheptylammonium bromide with saponified peanut oil. Then, comparative study of commercial extractants showed that TC had the highest REEs recovery yield of 100% from the leaching liquor. The sustainability, biocompatibility and non-toxicity, as well as simple synthesis route and well extraction performances make these cooking oil based ILs promising for REEs recovery from the leaching liquor.
研究领域:
化学工程
·
环境科学
✓ 已验证
DOI
高影响因子
JOURNAL OF FOOD SCIENCE
·
2020
·Vol. 85
·期 11
·3786-3796
·
IF 2.479
Hao-Xiang Gao,Jie Yu,Nan Chen,Wei-Cai Zeng
The effects and action mechanism of tea polyphenols (TP) on the quality of rapeseed oil during frying process were investigated. Results showed that compared with control, TP (0.04%, w / w ) exhibited the remarkable ability to inhibit the deterioration of acid value, peroxide value, anisidine value, viscosity, and color of frying oil. By using gas chromatography-mass spectrometry, frying oil with TP showed the higher content of unsaturated fatty acids (72.79%) and lower content of trans fatty acids (3.36%) than those of control. Meanwhile, frying oil with TP had a higher total phenolic content than control at the same frying time. In addition, the thermo gravimetric-differential scanning calorimetry results showed that TP could increase the oxidation stability of rapeseed oil. Furthermore, according to the Fourier transform infrared and molecular dynamic simulation results, TP could reduce the breaking degree of = C–H bond, C–O–C bond, and C = C bond in oil molecules, and inhibit the oxidation of oil components by inhibiting the generation of free radicals and eliminating free radicals. All present results suggested that TP showed the potential value to be used for protecting the quality of oil during the frying process in food and chemical industries. Practical Applications The inhibitory effect of tea polyphenols on the deterioration of quality of rapeseed oil during frying was found and the mechanism had also preliminarily interpretation. This work provided a method for monitoring the quality of fry oil and provided the theoretical basis for the use of tea polyphenols in frying.
研究领域:
食品科学
·
化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY
·
2016
·
IF 1.114
Xue-Fang Chen,Chao Huang,Lian Xiong,Bo Wang,Gao-Xiang Qi,Xiao-Qing Lin,Can Wang,Xin-De Chen
Elephant grass (Pennisetum purpureum) dilute acid hydrolysate contains 34.6 g/L total sugars. The potential of lipid production by oleaginous yeast Trichosporon cutaneum grown on elephant grass acid hydrolysate was investigated for the first time. During the fermentation process on the elephant grass acid hydrolysate, glucose, xylose, and arabinose could be well utilized as carbon sources by T. cutaneum. Interestingly, xylose was almost no use before glucose was consumed completely. This illustrated that simultaneous saccharification of xylose and glucose by T. cutaneum did not occur on elephant grass acid hydrolysate. The highest biomass, lipid content, lipid yield, and lipid coefficient of T. cutaneum were measured after the sixth day of fermentation and were 22.76 g/L, 24.0%, 5.46 g/L, and 16.1%, respectively. Therefore, elephant grass is a promising raw material for microbial oil production by T. cutaneum.
研究领域:
生物技术
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2020
·Vol. 44
·期 10
·e14824
·
IF 1.405
Wenwei Chen,Zhenbao Jia,Guangrong Huang,Yao Hong
Marine algae are important sources of biological substances. Polysaccharides and oil in algae have a broad range of biological activities. The aim of our study was to develop a novel method for the extraction of polysaccharides and oil from Schizochytrium limacinum by enzyme-assisted three-phase partitioning. S. limacinum was pretreated by protamex hydrolysis for 2 hr, at pH 3.0, temperature of 45°C, and enzyme concentration of 2.0%. Response surface was used to analyze the three-phase extraction and Box–Behnken design was employed to model algae oil and polysaccharides. The following optimal conditions were obtained by global optimization: 34% mass fraction of ammonium sulfate, 1:2.4 ratio of slurry to t -butanol, 41 min time, 40°C temperature, 35.69% oil yield, and 5.16% polysaccharides yield. The polysaccharides exhibited potential antioxidant activity in DPPH, ABTS, and reducibility assay. The results indicated that the algal polysaccharides may be used as a natural antioxidant in food. Practical applications The application on Schizochytrium limacinum is mainly to extract DHA, but the algal polysaccharide has not been used. Algae oil and polysaccharides are simultaneously extracted from S. limacinum by enzyme-assisted three-phase partitioning (EATPP). The results suggest the EATPP is a novel method to obtain simultaneously oil and polysaccharides.
研究领域:
海洋生物学
·
生物化学
✓ 已验证
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2024
·
IF 4
Mengqi Xu,Jun Li,Yanlan Bi,Jie Song,Chenyu Fu
A GC-MS method was investigated for simultaneous determination of TBHQ and its transformation products (TBBQ, MAHQ) in fats and oils. Three substances were determined with good linearity of 0.15–100.00 μg/mL (R 2 > 0.9982); low LODs (0.05, 0.17, and 0.10 μg/mL) and the LOQs (0.15, 0.52, and 0.30 μg/mL). The recoveries of the three substances ranged from 93.28 % to 104.64 %. The method is sensitive and reproducible and meets the requirements of the methodology. The initial addition of TBHQ can be assessed with a recovery of > 90 % based on three substances, and the recovery could be closer to the initial addition of TBHQ if more transformation productions of TBHQ were identified with further in-depth study in the future. Compared to reported HPLC methods, the method realizes accurate quantitative detection of TBHQ and its transformation products, which can address the discrepancies between upstream and downstream enterprises in the food industry regarding the amount of TBHQ addition. This method allows downstream companies to precisely control the addition level in order to meet the requirements (maximum of 200 mg/kg based on oil content) regulated by National Standards as well as provide theoretical support for the scientific understanding and application of TBHQ in food industry.
研究领域:
分析化学
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食品科学
✓ 已验证
产品关联
DOI
高影响因子
ENERGY
·
2020
·
IF 6.082
Balaji Panchal,Kai Bian,Tao Chang,Zheng Zhu,Jinxi Wang,Shenjun Qin,Cunliang Zhao,Yuzhuang Sun
A new series of acidic, dendrimeric polyamidoamine based polymeric ionic liquids of [PAMAM 3256 C n ] were synthesized with a second generation polyamidoamine dendrimer , alkyl bromides and 1, 3-propane sultone via a two-step procedure. The structure of functional ionic liquids was characterized by Fourier-transform infrared spectroscopy, nuclear magnetic resonance spectroscopy. The polyamidoamine -1- dodecyl [PAMAM 3256 C 12 ] catalyst was used for green fuel production via the transesterification of yellow grease. The influence of reaction variables on the green fuel yield was studied using this catalyst. The catalyst was effective having achieved a 93% green fuel yield from yellow grease after 6 h of reaction at 65 °C, using 306.8 mol (10 mmol) (wt % based on molar concentration of lipids) of [PAMAM 3256 C 12 ] catalyst, a yellow grease-to-methanol molar ratio of 1:20 with a constant agitation speed 800 rpm. The catalyst was showed excellent stability for yellow grease transesterification over four cycles. Additionally, catalysts showed excellent transesterification activity of Jatropha curcas , Ricinus communis , and Pistacia chinensis oil, with green fuel yields of 90, 91, and 92%, respectively. The properties of green fuel were met the ASTM D6751-02 standards. Results indicate that the [PAMAM 3256 C 12 ] catalyst system shows promising potential as a viable industrial-scale alternative.
研究领域:
化学工程
·
催化科学
·
可再生能源
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF SENSORY STUDIES
·
2020
·Vol. 35
·期 3
·e12566
·
IF 2.78
Miodrag Glumac,Jianshe Chen
Oil/fat perception is an important subject of food science research. Various scientific theories have risen over the years about the mechanisms of oil/fat perception, but fundamental knowledge is still lacking. In particular, the dominating sensory cue(s) eliciting oil/fat perception is still up to debate in literature. In this study, 30 participants were recruited to test six samples (three natural oil/fats and three constituted) using three senses (smell, taste, and tactile). Responses showed that natural oil/fats were perceived as such with multimodal way of sensing. Texture and aroma cues played a bigger role compared to taste. Our findings suggest that aroma and texture and multimodal sensation are the mechanisms of oil/fat detection, while taste alone did not illicit sensations of oil/fat. Practical Applications Information provided here deals with contribution of different senses to six model compounds, giving new insight for human oil/fat perception. We consider these findings important for food scientists working in academia and industry alike. In order to keep consumer sensory satisfaction, food containing oil/fat must be designed to elicit preferable sensory responses. Our experiments were on model compounds, but when dealing with other food types either emulsions or liquid food matrices containing fat will be perceived in a similar manner.
研究领域:
食品科学
·
感官科学
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Xingzhong Zhang,Yan Li,Jing Li,Hongshan Liang,Yijie Chen,Bin Li,Xiaogang Luo,Ying Pei,Shilin Liu
Stable O/W Pickering emulsions synergistically stabilized by heat-induced soy protein isolate (HSPI) and bacterial cellulose nanofibrils (BCNFs) were fabricated, and spray-dried to obtain edible oil powders. The emulsions with 0.2 wt% BCNFs and 2 wt% HSPI displayed homogeneous droplets size (<1 μm) and narrow size distributions, and had no obvious droplet aggregates at different oil phase ratios (10–20%) with 2 wt% beeswax. After spray drying, the obtained stable oil powders (35.9–56.8%) presented hollow smooth spherical structure with small and uniform size. The moisture content, flowability, bulk density and encapsulation efficiency of oil powders were improved by tuning the BCNFs contents and oil-to-water ratios of emulsions. Furthermore, the presence of BCNFs partially inhibited lipid hydrolysis, and oil powders with 0.1 wt% BCNFs performed optimum anti-digestibility with the minimum released FFA values of 72.5%. This work combined spray drying technique with Pickering emulsions for oil encapsulation, and optimized the emulsions properties to address the limitations of spray drying for liquid oil microencapsulation, which would provide some guidance for oil powders development.
研究领域:
食品科学
·
材料科学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）