LWT-FOOD SCIENCE AND TECHNOLOGY
·
2016
·
IF 2.711
Chang Li,Yongqiang Zhou,Jianpeng Zhu,Sunan Wang,Shaoping Nie,Mingyong Xie
3-chloropropane-1, 2-diol (3-MCPD) esters are a kind of food processing contaminants that especially occur in edible oil . This study investigated the impact of various factors on the formation of 3-MCPD esters in edible oil models with sodium chloride as chlorine donator during heat processing . The amount of 3-MCPD esters generated in the models were positively correlated with the concentration of sodium chloride. Fe 3+ could significantly promote the formation of 3-MCPD esters. The formation of 3-MCPD esters also depended on pH value of oil, heating temperature and time. The highest level of 3-MCPD esters were obtained at pH 4.0 (2925.3 μg/kg), at 220 °C (9509.8 μg/kg) and for 8 h (4852.4 μg/kg), respectively. 3-MCPD esters were generated much more in the continuous heating model than in the intermittent one. The results are valuable to better understand the formation of 3-MCPD esters and also can provide references for reduction of 3-MCPD esters during edible oil processing and household cooking.
研究领域:
食品科学
·
毒理学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Junbo Chu,Songyi Lin,Baoshang Fu,Xiangning Meng,Jiaxin Qiang,Simin Zhang
Fried oyster is a popular aquatic food product in East Asia, but nutrient loss during thermal processing become a significant concern. The goal of this research was to examine the impact of distinct frying techniques, including deep frying (DF), air frying (AF), and vacuum frying (VF), on the nutritional, textural and flavor characteristics of oysters. The VF method demonstrated superior retention of beneficial properties and flavor, and reduced protein and lipid oxidation compared to the DF and AF methods. Furthermore, proteomic analysis of oysters was attempted to explain the molecular mechanisms governing the influence of key differential proteins. 20 major differential proteins, including actin-2 protein, tryptophan 2,3-dioxygenase and 1-alph, involved in oyster protein oxidation were identified, annotated and analyzed to elucidate their influence mechanisms. This research provides a deeper understanding of intricate interactions between frying techniques and oyster biochemistry, which offers valuable implications for enhancing food quality in seafood industry
研究领域:
食品科学
·
蛋白质组学
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营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 5
·797
·
IF 5.1
Jingru Sun,Yanlong Li,Xiaoyu Cheng,Hongli Zhang,Jinchi Yu,Lixiang Zhang,Ying Qiu,Jingjing Diao,Changyuan Wang
Consumers prefer mung beans for their low allergenicity and nutritional benefits. However, flavour development in mung bean foods has been problematic, with beany flavour being a limiting factor. Hot processing is crucial in forming mung bean flavours, and storage-induced changes in flavour precursors directly impact the taste post-processing. This study used metabolomics to analyse the effects of hot processing (baking and cooking) on mung bean flavour and differences after storage. A total of 131 flavour precursors and 45 volatile substances were identified across six sample groups. The results showed that baking and cooking upregulated 22 and 18 volatile substances (ketones, aldehydes, esters, pyridine, pyrazines, etc.), respectively. The Maillard reaction during baking notably increased compounds like 2-hydroxypyridine, 2-methoxy-3-isobutyl pyrazine, 1,2-hexanedione, and 2,3-butanedione. Both methods inhibited linoleic acid oxidation, significantly reducing hexanal content, a key “bean” odour substance. However, storage accelerated linoleic acid conversion to C13 peroxides, increasing hexanal content and bean odour. This process decreased precursor substances like glucose-1-phosphate and caused the accumulation of pyruvic acid intermediates in pentose phosphate and pyruvate metabolism/amino acid metabolism pathways, leading to reduced mung bean taste richness.
研究领域:
食品科学
·
代谢组学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2022
·
IF 5.895
Tong Zhou,Xue Xia,Heping Cui,Khizar Hayat,Xiaoming Zhang,Chi-Tang Ho
The intervention of cysteine (Cys) on the formation of 2,3-butanedione and pyrazines was evaluated during the thermal processing of the alanine-xylose Amadori compound (AX-ARP). With the involvement of Cys, the competitive formation of 2,3-butanedione and pyrazines was induced. The formation of 2,3-butanedione in the AX-ARP/Cys model was suppressed due to the inhibitory effect of the precursors of 2,3-butanedione like deoxypentosones, while the added Cys in the AX-ARP/Cys model competed with the recovered alanine (Ala) to capture glyoxal and methylglyoxal to make up for the absence of pyrazines in the AX-ARP model at an initial pH value of 7. The content of pyrazines increased from 0 up to 16.48 μg/L (120 °C, 120 min). Exogenous Cys itself showed lower reactivity with 2,3-butanedione through the Strecker degradation reaction; while the pH was increased to 8, the degradative products of Cys were facilitated to consume the residual 2,3-butanedione giving rise to the formation of 2,4,5-trimethylthiazole at 120 °C. It was the degradative products of Cys that accelerated the reaction for consumption of 2,3-butanedione rather than Cys itself. Additionally, the inhibitory effect of Cys on 2,3-butanedione formation was weakened under a basic condition, while the promotional effect on the formation of pyrazines was further boosted. With more Cys participating in the process of AX-ARP thermal degradation, the formation of 2,3-butanedione was further inhibited, while the yields of pyrazines were increased.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
ADVANCED MATERIALS
·
2023
·Vol. 35
·期 25
·2301398
·
IF 29.4
Guowen Zhou,Haishan Zhang,Zhiping Su,Xiaoqian Zhang,Haonan Zhou,Le Yu,Chaoji Chen,Xiaohui Wang
The growing environmental concern over petrochemical-based plastics continuously promotes the exploration of green and sustainable substitute materials. Compared with petrochemical products, cellulose has overwhelming superiority in terms of availability, cost, and biodegradability; however, cellulose's dense hydrogen-bonding network and highly ordered crystalline structure make it hard to be thermoformed. A strategy to realize the partial disassociation of hydrogen bonds in cellulose and the reassembly of cellulose chains via constructing a dynamic covalent network, thereby endowing cellulose with thermal processability as indicated by the observation of a moderate glass transition temperature ( T g = 240 °C), is proposed. Moreover, the cellulosic bioplastic delivers a high tensile strength of 67 MPa, as well as excellent moisture and solvent resistance, good recyclability, and biodegradability in nature. With these advantageous features, the developed cellulosic bioplastic represents a promising alternative to traditional plastics.
研究领域:
材料科学
·
环境科学
✓ 已验证
产品关联
DOI
PubMed
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
·
食品工程
·
食品化学
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食品微生物学
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食品加工技术
✓ 已验证
产品关联
DOI
高影响因子
Polymers
·
2025
·Vol. 17
·期 3
·318
·
IF 4.9
Linyi Shui,Xianxin Guo,Jinrong Li,Zimeng Li,Qinghua Zhao,Guohua Chen,Xiaomin Zhao
Long-chain hyperbranched polyesters (LHBPx, x = 1, 2, 3) with varying lengths of branched chains were synthesized through a thiol-ene click reaction. Subsequently, LHBPx was incorporated into PA4 via the solution method to prepare a LHBPx/PA4 polymer blend, aiming to address the limitations of PA4, such as its narrow thermal processing window (△T = Td5−Tm) and high brittleness. The results demonstrated that the addition of LHBPx enhanced the △T of PA4 from 1.6 °C to 14.5 °C (LHBP3/PA4), increasing the rheological properties of LHBPx/PA4 polymer blends, thereby improving its thermal processability. Compared with PA4, the elongation at the break of the LHBP3/PA4 polymer blend was increased by 20.4%, and the brittle fracture was changed into a ductile fracture. The crystallinity of PA4 was greatly decreased, from 54.41% to 37.42%, owing to the incorporation of LHBPx, whereas Tmof PA4 had almost no change. It was explained that LHBPx hindered the crystal growth stage, whereas it promoted the nucleation stage of PA4, resulting in no significant change in crystal type. Moreover, the longer the branched chain of LHBPx was, the more pronounced the improvement in the thermal processability and toughness of PA4 became. Above all, this work was meaningful for the potential application of PA4 in industrial plastics.
研究领域:
材料科学
·
高分子化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Polymers
·
2022
·Vol. 15
·期 1
·143
·
IF 4.967
Shiyou Zhao,Jin Li,Lifeng Wu,Ming Hua,Changmei Jiang,Ying Pan,Lirong Yao,Sijun Xu,Jianlong Ge,Gangwei Pan
Cellulose diacetate (CDA) and L-lactide (L-LA) were used to prepare CDA−g−PLLA with a low glass transition temperature under different process conditions. Given the high glass transition temperature (Tg) of CDA, the thermal processing performance of CDA is poor, which greatly limits its application fields. To decrease the Tgof CDA, graft copolymerization was used in this research. A CDA−g−PLLA graft copolymer was synthesized by grafting CDA with L-LA under different reaction conditions using stannous octanoate as the catalyst and variations in the grafting rate under different reaction conditions were compared. The chemical structure and crystal structure of the CDA−g−PLLA were investigated, and thermal properties were also studied. The results showed that the grafting rate was the highest at the L-LA/CDA mass ratio of 4:1 under a reaction temperature of 150 °C for 90 min, and no poly-L-lactide (PLLA) homopolymer was found among the CDA−g−PLLA graft copolymers after purification. The Tgof CDA−g−PLLA was 54.2 °C, and the initial temperature of weightlessness of CDA−g−PLLA was 218.7 °C. The regularity of the original CDA molecular chains was destroyed after grafting PLLA molecular chains. In this research, we investigated the optimal grafting conditions for CDA−g−PLLA and the CDA−g−PLLA had a low Tg, which improves the thermal processing performance of CDA and broadens its application prospects in the industry.Keywords:cellulose diacetate;grafting rate;process condition;polylactide;thermal processing temperature
研究领域:
材料科学
·
化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Science & Nutrition
·
2024
·
IF 3.5
Likun Cheng,Shuang Qu,Yueying Yun,Yan Ren,Fucheng Guo,Yakun Zhang,Guoze Wang
Aohan millet has been cultivated for 8000 years and has rich nutritional value, such as high-quality fatty acids and amino acids. Thermal processing is a conventional approach to food preparation. However, the effect of thermal processing on the formation of flavor substances in millet has not been clarified. Therefore, in this study, the effects of three different thermal processing techniques, namely, steaming, stir-frying, and puffing, on the amino acids, fatty acids, and volatile flavor substances of Aohan millet were investigated using high-speed automatic amino acid analyzer, headspace solid-phase microextraction method, combined with gas chromatography–mass spectrometry (HS-SPME/GC–MS) and gas chromatography (GC) with Aohan millet from Inner Mongolia as the raw material. All three thermal processing methods notably reduced the levels of protein, starch, polyphenols, and flavonoids in Aohan millet when compared to the raw millet ( p < .05). Amino acid and fatty acid contents demonstrated an increase in fried and puffed millet relative to steamed millet, with notable distinctions in amino acid and fatty acid contents between these two groups. Following the steaming process, there was a significant increase in the flavor compounds of Aohan millet, rising from 53 to 80, while this increase was not observed in the other two groups. The correlation analysis suggested that the formation of flavor compounds was predominantly influenced by the types and levels of amino acids. The study suggested that different heat treatments affected the amino acid, fatty acid, and more significantly flavor material content and composition of Aohan millet. In conclusion, steaming treatment could retain more nutrients and richer flavor substances; while puffing treatment would enhance amino acid and fatty acid content, which provides a fundamental basis for scientifically guided processing and rational culinary application of Aohan millet.
研究领域:
食品科学
·
营养学
·
化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 7
·925
·
IF 5.561
Hongli Ye,Yinfeng Xi,Liangliang Tian,Dongmei Huang,Xuanyun Huang,Xiaosheng Shen,Youqiong Cai,Yuan Wangs
Tetrodotoxin (TTX) was simultaneously detected in the fresh and heat-processed aquatic products by high-performance liquid chromatography–tandem mass spectrometry method. The detection conditions were investigated, including the chromatography column and mobile phase. Based on the optimized parameters, a sensitive determination method of TTX was established. The proposed method featured the merits of a good linear relationship between signal and TTX concentration (R2= 0.9998), a wide detection matrix-based range of 0.2–100 ng/g, and a low detection limit of 0.2 ng/g, etc. The spiked assays evidenced its accuracy and reliability with recoveries of 90.5–107.2%. Finally, the developed method was simultaneously successfully applied in the determination of TTX in various fresh and heat-processed aquatic products.Keywords:simultaneous determination;tetrodotoxin;high-performance liquid chromatography–tandem mass spectrometry;Takifugu;heat-processedGadus
研究领域:
食品科学
·
毒理学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Rui Li,Zuli Sun,Yongqiang Zhao,Laihao Li,Xianqing Yang,Jianwei Cen,Shengjun Chen,Chunsheng Li,Yueqi Wang
Thermal processing is a common processing method for tilapia which has an important impact on the quality and characteristics of fish meat. This study aimed to investigate changes in the metabolites of tilapia fillets after thermal processing. In this work, we used a UHPLC-Q-TOF-MS/MS metabolomics method to identify and screen differential metabolites. A total of 249 metabolites were identified from tilapia fillet samples, 24, 29 and 24 differential metabolites were screened from steaming/raw, boiling/raw and air frying/raw groups, respectively. Thermal processing significantly changed the quality of tilapia fillets, and the contribution of amino acids, phospholipids and nucleotides to different metabolites was large and had important impacts on the taste and nutrition of tilapia fillets. Metabolomics is an effective method for quality detection of thermal processing in aquatic products. This study provides the theoretical basis for the selection of optimized processing methods for tilapia.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Hang Jia,Wenhao Zhang,Mengyao Wang,Yanli Xie,Renyong Zhao,Tianli Yue
Juice spoilage caused by microbial contamination has occurred worldwide, among these microorganisms, Alicyclobacillus spp. have received widespread attention owing to the thermos-acidophilic ability. To develop new non-thermal method, antibacterial peptide-mediated organic-inorganic hybrid nanoflowers were designed to control Alicyclobacillus acidoterrestris in this work. Investigation on antibacterial ability demonstrated that the constructed Nisin@NFs damaged bacterial membrane and caused the leakage of intracellular substance. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against A. acidoterrestris were 4.0 μg mL −1 and 32.0 μg mL −1 , respectively. Besides, investigation on in vitro hemolysis assay and in vivo zebrafish toxicity evaluation implied that the synthesized nanoflowers displayed negligible adverse effects on biocompatibility. Further application researches indicated that Nisin@NFs possessed effective antibacterial ability against A. acidoterrestris in apple juice without affecting the juice quality. The construction of peptide-mediated organic-inorganic hybrid nanoflowers provided a new idea for the control of A. acidoterrestris contamination in the juice industry.
研究领域:
食品微生物学
·
应用微生物学
·
纳米生物技术
·
食品安全
·
分子生物学
·
毒理学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）