Current Research in Food Science
·
2022
·
IF 6.269
Huiyu Hu,Yuting Wang,Mingyue Shen,Yousheng Huang,Chang Li,Shaoping Nie,Mingyong Xie
Maillard reaction during food processing contributes to the formation of some unpleasant heat-induced toxicants including advanced glycation end products (AGEs) and 5-hydroxymethylfurfural (HMF), which have been linked to various health risks. The effects of baking factors and recipes, such as baking temperature (130°C–180 °C) and time (8 min–15 min), sucrose levels (0 g–20 g), butter levels (0 g–20 g) and egg liquid levels (0 g–12 g) on the formation of free N ε -(carboxymethyl)lysine (CML), free N ε -(carboxyethyl)lysine (CEL), protein-bound CML, protein-bound CEL, HMF, glyoxal (GO), methylglyoxal (MGO), 3-deoxyglucosone (3-DG) and on the sensory qualities were investigated in butter cookies. The results suggested that the levels of AGEs initially increased and then followed by decrease as baking temperature and time increased, HMF is very sensitive to baking temperature and time and grows sharply. The changes of protein-bound AGEs are lagging behind that of free AGEs. The proportions of sucrose, butter and egg liquid in butter cookies were positively correlated with AGEs, with sucrose greatly promoting on the formation of HMF and 3-DG. In addition, the high level of sucrose and butter in cookies is preferred by panelists, especially in terms of appearance, taste and smell.
研究领域:
食品科学
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营养学
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生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Xin Guo,Fengying Gu,Tingting Yang,Zhixiao Shao,Qiaozhen Zhang,Jinjin Zhu,Feng Wang
Ellagitannins, the main components of walnut kernel polyphenols, are easily degraded by heating to produce ellagic acid, precursor in the production of urolithins that show multiple physiological functions. To analyze the conversion of ellagitannins to free ellagic acid in walnut kernels during baking, a quantitative method was developed to investigate the ellagic acid content (EAC) in free phenolic acid (FPA), acid-hydrolyzable phenolic acid (AHPA), and bound phenolic acid (BPA) fractions. The results showed that the EAC in FPA reached its maximum (5.17 ± 0.30 mg/g DW) after baking at 165 °C for 30 min, which increased by 99.52% compared with the control. Meanwhile, the content of ellagitannins (ETC) in AHPA and BPA dropped by 89.14% and 26.08%, respectively. It suggested that baking promoted the conversion of ellagitannins in AHPA and BPA to ellagic acid in FPA. Eight ellagitannins were regarded as the main precursors of ellagic acid in walnut kernels.
研究领域:
食品科学
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植物化学
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DOI
PubMed
高影响因子
OPTIK
·
2020
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IF 2.187
Siliang Liu,Chunyu Liu,Yu Ren,Shangqi Kuang,Chengcheng Zhou,Hongxing Cai,Zhihai Yao
The chicken and skin were studied by fluorescence spectroscopy . The three-dimensional fluorescence spectra of chicken and skin were measured, It was concluded that the optimal excitation wavelength corresponding to the fluorescence peak of 330 nm in chicken was 270 nm, and that of 475 nm and 520 nm was 370 nm. The optimal excitation wavelength corresponding to the 475 nm fluorescence peak of chicken skin was 370 nm. The fluorescence spectra of chicken skin and chicken excited by the wavelength of 370 nm were analyzed. The fluorescence peak came from myoglobin at 555 nm at the beginning of roasting, and the contribution of fluorescence peak came from oxygenated myoglobin at 540 nm and 580 nm as the baking time increased. When the baking time was more than 12 min, the fluorescence intensity of oxygenated myoglobin at 580 nm was close to zero. At this point, a considerable part of myoglobin had been converted into ferric myoglobin, while Fe 3+ in ferric myoglobin could not be absorbed by human body. At this point, the skin of chicken was no longer suitable for large amounts of consumption, while the relative performance of chicken was not obvious.
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
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2025
·
IF 6.2
Yating Gu,Shujingwen Wang,Bo Si,Chun Chang,Hao Ma,Yonglin Lu,Lishuang Lv
Acrolein (ACR) present in vivo and in vitro can damage proteins and DNA, linking it to various chronic diseases. In this paper, ergothioneine (EGT), abundant in edible mushrooms, has been studied for its ability to trap ACR and its reaction pathway with ACR at high temperatures using ultraperformance liquid chromatography–mass spectrometry (UPLC–MS/MS). We synthesized the adducts (EGT-ACR-1 and EGT-ACR-2), elucidating their structure and reaction site through HRMS and nuclear magnetic resonance. Subsequently, we proved the synergistic trapping effect on ACR of EGT when combined with γ-aminobutyric (GABA) and disodium 5′-guanylate (GMP) in binary or ternary employing the Chou–Talalay methods. Quantitative analysis of the ACR adducts revealed that GABA and GMP enhanced EGT’s ability to form additional ACR adducts. Moreover, Boletus eduli and Volvariella volvacea, as the carriers of EGT, GABA, and GMP, show a marked effect on trapping ACR generated during the baking of cookies/cakes. Our finding suggested that EGT, whether as a standalone compound or derived from mushrooms, could act as a potential ACR capturer (including single and multiple uses) in baked food.
研究领域:
生物化学
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食品科学
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医学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
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IF 7.7
Sadaqat Ali,Haobo Jin,Yaqin Yang,Yuanyuan Zhang,Yanli Wang,Erjiao Li,Xiang Fan,Yanbin Song,Yunxin Sun,Zhaoxia Cai,Long Sheng
The capacity of liquid egg white (LEW) to generate foam has become crucial in food processing. This study investigated the impact of ultrasound (US) and pectin in regulating the foaming properties and baking applications of LEW. Results showed that US treatment combined with pectin significantly ( P < 0.05) improved foam ability (FA) from 142 ± 3.464 % to 236 ± 2.65 % and foam stability (FS) from 33.32 ± 2.63 % to 60.4 ± 1.82 %. The lowest surface tension achieved was 44.691 mN/m for EW600 + 1 % P. High-intensity US and pectin also enhanced the ξ-potential, solubility, and surface hydrophobicity. Dynamic rheological analysis indicated increased in apparent viscosity and viscoelasticity. Furthermore, increasing US power led to significant turbidity enhancements, rising from 41.22 ± 0.093 % to 96.30 ± 0.026 % ( P < 0.05). Importantly, angel cakes made from US-treated LEW with pectin showed a higher specific volume, with EW600 + 1 % P reaching 3.2297 ± 0.017 mL/g compared to 2.9258 ± 0.022 mL/g for the control ( P < 0.05). These findings suggest that US and pectin enhance foaming rates and baking performance, addressing reduced FS in egg whites (EW) and angel cakes when different US treatments were applied alone.
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2019
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IF 5.839
Cuihua Chang,Yali Xu,Mingcheng Shi,Yujie Su,Xin Li,Junhua Li,Yanjun Yang
The effects of dry-heat treatment (75 °C, 0–20 d) and guar gum (GG) composition on foaming properties and baking performance of egg white powder (EWP) were investigated. Rheological measurement showed that both dry-heat treatment and GG addition can improve the viscosity of EWP dispersion. The particle diameter of EWP dispersion decreased after dry-heat treatment, while hydrophobicity increased, indicating that the increased viscosity was caused by the enhanced hydrophobic interaction rather than particle induced steric hindrance. The sample undergoing 10 days of dry heating with GG addition performed the best foaming properties (foaming capacity 9.37 ± 0.26 mL/g and foaming stability 96 ± 1.56%). However, without GG addition, 10 days of dry heating just induced the foaming capacity and stability increasing from 5.17 ± 0.65 mL/g and 42.85 ± 2.90% to 6.96 ± 0.09 mL/g and 64.95 ± 3.04%, respectively. The sample EWP 10 + GG also exhibited the largest cake specific volume and uniform distribution of foams in cross section, which was observed in all three baking systems (low, middle and high sugar). In low sugar system, GG addition induced an increase in cake specific volume from 3.72 ± 0.02 mL/g to 4.55 ± 0.16 mL/g. The results revealed that combining dry-heat and GG addition can more effectively enhance foaming capacity and baking performance of EWP powder, providing guidance for its efficient application in baking industry.
研究领域:
食品科学
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化学
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2025
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IF 6.6
Tingting Hong,Dan Xu,Yamei Jin,Fengfeng Wu,Guidong Huang,Xianfeng Zhong,Junhui Zhang,Xueming Xu
The dynamic transformation of gluten was elucidated to understand the gluten network and texture variation during breadmaking. The results showed that as the dough progressed from mixing to baking, the content of α- and β-gliadins decreased significantly, while the glutenin subunit content and gluten macromolecular polymers increased. Moreover, the free sulfhydryl content decreased upon baking, indicating structural changes in the gluten network. As baking progressed, the role of hydrogen bonds and hydrophobic interactions diminished, while intermolecular β-sheet content increased due to protein aggregation. The compact gluten structure with a high amount of protein junctions and total protein length during mixing and shaping was significantly different from the high lacunarity ratio in gluten after baking. Based on Pearson correlation analysis, the textural features of bread dough were connected with the transformation of the gluten molecular structure during breadmaking. Research on the transformation of gluten networks during breadmaking could provide valuable mechanistic insights for improving the quality of bread.
研究领域:
食品科学
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分子生物学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2020
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IF 6.306
Guilin Hu,Xingrong Peng,Ya Gao,Yanjie Huang,Xian Li,Haiguo Su,Minghua Qiu
As the most consumed beverage in the world, the material basis of the sensory quality for roasted coffee beans has always received much attention. The objective of the present study was to clarify the physical morphology changes, main chemical ingredients and cupping scores of arabica coffee beans of different roasting degrees, by scanning electron microscopy (SEM), nuclear magnetic resonance (NMR) and sensory analysis, respectively. Statistical analysis of the data by multivariate analysis demonstrated that trigonelline, sugars, malate, quinic acids, γ-butyro-lactone and acetate have the potential to be new roasting markers. Additionally, in all the sensory indicators, body and acidity were found to be susceptible to roasting degree. Basing on cluster heatmap and sensory molecular network, the complex relationships between sensory indicators and ingredients were discussed. The results of partial least squares regression (PLSR) showed that the content of the main coffee ingredients can be used to predict the body score.
研究领域:
食品科学
·
化学
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DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Meng Tao,Wenli Guo,Jin Liang,Zhengquan Liu
The occurrence of the cooked off-flavor during the thermal sterilization of green tea beverages negatively impacts their quality. This study aimed to identify the key cooked off-flavor compounds by molecular sensory science. The increase of 12 compounds, including malty (e.g., 3-methylbutanal), floral (e.g., linalool), sweet (e.g., methional), and smoky (2-methoxy-4-vinylphenol) compounds, contributed to the development of the cooked off-flavor. Additionally, the loss of five aroma compounds—dimethyl sulfide, ( E ) -β- ionone, 2-methylbutanal, 1-penten-3-one, and ( E,Z )-2,6-nonadienal—also caused the emergence this undesirable flavor. One potential solution to reduce the cooked off-flavor was the baking of tea raw materials. While baking did not significantly reduce the concentration of off-flavor compounds, it led to an increase in eight roasty aroma compounds, such as pyrazines and pyrroles, which helped partially mask the cooked off-flavor in green tea beverages.
研究领域:
食品科学
·
分子感官科学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
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2017
·
IF 1.427
Qianzhu Zhao,Shengwen Yao,Shi-Yi Ou
Feruloylated oligosaccharides (FOs) have been approved by the US Food and Drug Administration to be incorporated in baked goods. This research aimed to investigate the influence of FOs on flavour formation. Results revealed that the furfural content increased 5.2-, 6.7-, 5.6-, and 6.5-fold after 10 mg/g FOs was added and by 6.7-, 37.8-, 12.4-, and 64.5-fold after 50 mg/g FOs was added to aspartic acid/glucose, asparagine/glucose, glutamic acid/glucose, and dough models, respectively. Addition of FOs prevented the formation of favourable Maillard flavour compounds, such as pyrazines, maltol, nonanal, and cedrol, but produced unpleasant flavour compounds, such as dimethyl disulphide, dimethyl trisulphide, and 2-methoxy-4-vinylphenol. Our findings suggest that the addition of FOs to thermally processed food should be evaluated with caution.
研究领域:
食品科学
·
化学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Yifan Li,Jixin Zhang,Huiyan Jia,Yue Pan,Yong-Quan Xu,Yujie Wang,Wei-Wei Deng
Roasting is essential for processing large-leaf yellow tea (LYT). However, the effect of the roasting on the metabolic and sensory profiles of LYT remains unknown. Herein, the metabolomics and sensory quality of LYT at five roasting degrees were evaluated by liquid/gas chromatography mass spectrometry and quantitative descriptive analysis. A higher degree of roasting resulted in a significantly stronger crispy rice, fried rice, and smoky-burnt aroma ( p < 0.05), which is closely associated with heterocyclic compound accumulation (concentrations: 6.47 ± 0.27 – 1065.00 ± 5.58 µg/g). Amino acids, catechins, flavonoid glycosides and N -ethyl-2-pyrrolidone-substituted flavan-3-ol varied with roasting degree. The enhancement of crispy-rice and burnt flavor coupled with the reduction of bitterness and astringency. Correlations analysis revealed the essential compounds responsible for roasting degree, including 2,3-diethyl-5-methylpyrazine, hexanal, isoleucine, N -ethyl-2-pyrrolidone-substituted flavan-3-ol (EPSF), and others. These findings provide a theoretical basis for improving the specific flavors of LYT.
研究领域:
食品科学
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代谢组学
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产品关联
DOI
PubMed
高影响因子
Journal of Sustainable Metallurgy
·
2023
·Vol. 9
·期 3
·1201-1214
·
IF 2.4
Tao Wenju,Yang Jiaxin,Chen Liyu,Zhang Yifan,Wu Shaohua,Li Jiaming,Liu Zhaoshun,He Jingui,Wang Zhaowen
The high-value, green and harmless purification of aluminum electrolysis comprehensive solid waste can not only reduce its harm to the environment and soil but also separate and recover the high-value rare elements. This study aims to develop a process for recovering and treating waste aluminum electrolytes by sulfuric acid roasting. The results of orthogonal experiments and single factor experiments indicate that under the premise of not decomposing sulfuric acid to produce secondary hazardous waste, the high-value element F in WAE can be effectively separated under the condition of calcination at 275 °C for 4 h and an acid to material ratio of 7, with a recovery rate of 87.31%. According to the mechanism obtained from the analysis and characterization results of SEM, XRD, and chemical analysis on the residual water leaching residue after roasting, the process of sulfuric acid roasting WAE is a multi-step separation process of fluorine: from Na 3 AlF 6 and Na 5 Al 3 F 14 to AlF 3 and Al 2 (SO 4 ) 3 . Each phase transformation process is accompanied by the precipitation of fluorine in the form of HF. Graphical Abstract
研究领域:
化学工程
·
环境科学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）