Food Science and Technology
·
2021
·
IF 1.718
LI Tian-Xiao,LUO Cheng,GENG Zong-Ze,JIANG Zhong-Rong,JI Ling-Bo,SHENTU Hong-Qian,XIE Yun-Fei,HU Jun,LIU Yuan-Fa,LI Dong-Liang
To study the caramel reactions of disaccharides with water, the type I maltose caramel products (MCPs) and sucrose caramel products (SCPs) at three reaction stages were yielded and their reaction rates, UV absorptions, flavor compounds, and antioxidant activities were also detected. It was found that the caramel reactions of sucrose were faster than those of maltose and their reaction rates quickly increased to a high level in the middle stage. UV absorption of SCP in the late stage at 305 nm was much stronger than those of MCPs. Both the MCP and SCP obtained at 180 °C and 4 min had the highest concentrations of 5-hydroxymethylfurfural and total flavor compounds. Moreover, the total flavor concentrations of SCPs were much larger than those of MCPs and the antioxidant effects of SCPs were also stronger. Thus, a preferred condition for both two disaccharide caramel reactions was suggested at 180 °C for 4 min and the sucrose caramels could give better flavors than maltose caramels.
研究领域:
食品科学
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化学
·
营养学
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DOI
高影响因子
TALANTA
·
2019
·
IF 4.916
Jie Ma,Lei Bian,Lei Zhao,Xiaotong Feng,Lizhi Zhao,Zhaoyan Wang,Qiaosheng Pu
Low-cost and nontoxic fluorescent reagents are important for on-site analysis performed by non-professionals. In this work, a cheap and widely available food additive , caramel was used as an effective fluorescence reagent for the sensitive detection of 2,4,6-trinitrophenol (TNP), 2,4-dinitrophenol (DNP) and 4-nitrophenol (4-NP). Through a simple dialysis, fluorescent components of a commercial caramel were harvested with a yield as high as 60%. The structural characterization demonstrated that the fluorescent components were dehydrated oligomers of carbohydrates. Their fluorescence can be quenched by these nitrophenols . The quenching mechanism was speculated as inner filter effect. At pH 8, a linear range of 0.2–22 μM and a detection limit of 90 nM could be achieved for TNP. Based on the difference of their quenching efficiency at different pHs, TNP, DNP and 4-NP can be simultaneously determined by solving the linear equations obtained at pH 3, 5 and 8. Successful detection of these nitrophenols in the water and soil samples was performed with relative standard deviations of 1.1–5.9% and recoveries of 95–108% of spiked standards.
研究领域:
分析化学
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环境科学
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产品关联
DOI
PubMed
高影响因子
Food Analytical Methods
·
2019
·Vol. 12
·期 7
·1674-1683
·
IF 2.413
Li He,Wu Chun-Jian,Tang Xiang-Yi,Yu Shu-Juan
The 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP), 5-hydroxymethylfurfural (HMF), furfural, and 5-methylfurfural (MF) are the components of caramel colors with intense bitterness. In this study, a practical and simple method for the simultaneous analysis of these four bitter compounds in caramel colors and beverages was proposed using high-performance liquid chromatography–diode array detector–atmospheric pressure chemical ionization–mass spectrometry (HPLC-DAD-APCI-MS). For the sample preparation, the extract efficiencies from different extract solvents and quick, easy, cheap, effective, rugged, and safe (QuEChERS) salt pockets were compared. The correlation coefficients ( R 2 ) of all analytical curves were ≥ 0.9914. The satisfactory recoveries ranged between 70.1% and 101.5%, with relative standard deviations ranged from 1.7% to 9.1%. The matrix effect was evaluated, and HMF, furfural, and MF showed signal enrichment. This method was successfully applied to the analysis of bitter compounds content in several caramel colors and beverages from a local market in China. Four compounds were found in eight samples, with concentration ranging from 0.5 to 1058.1 mg kg −1 .
研究领域:
食品科学
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分析化学
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产品关联
DOI
高影响因子
FLAVOUR AND FRAGRANCE JOURNAL
·
2021
·Vol. 36
·期 3
·404-411
·
IF 2.576
He Li,Wen-Chao Zhang,Xiang-Yi Tang,Chun-Jian Wu,Shu-Juan Yu,Zi-Qing Zhao
Caramel colours become one of the most widely used colorings in various foods and beverages due to their total miscibility with water and great coloring properties by containing colloidal aggregates. Bitterness in caramel colours can negatively influence their acceptability. The sequential solvent extraction (SSE) and semi-preparative liquid chromatography (SP-LC) combined with the taste dilution analysis were applied to identify the most intense bitter-tasting compounds in class-III caramel colours. Four main compounds with the highest bitterness intensity were isolated and structurally elucidated based on high resolution-electrospray ionization-mass spectrum (HR-ESI-MS), nuclear magnetic resonance (NMR) spectroscopy and gas chromatography-mass spectrum (GC-MS): 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP), 5-(hydroxymethyl) furfural (HMF), furfural and 5-methylfurfural (MF). The threshold concentrations of DDMP, HMF, furfural and MF were 14.3, 30.0, 4.4 and 17.5μmol L −1 , respectively. Furthermore, two volatile bitter compounds were identified: [5-(di-methoxymethyl) furan-2-yl] methanol (DMFM) and 2,3,4,4-tetramethyl-pentane-1,3-diol (TMP). Based on the composition of the caramel colours and the structures of these compounds, Maillard reaction was supported to generate these bitter compounds in caramel colour-III.
研究领域:
食品科学
·
化学
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产品关联
DOI
高影响因子
CHEMICAL ENGINEERING JOURNAL
·
2024
·
IF 13.3
Houting Kang,Hong Yan,Ruijie Guo,Junying Wu,Yanming Wang,Jingyuan Tian,Cheng Zhang
Inspired by the caramelization of sugar, which forms a viscous, nonflammable substance at around 150 °C, we developed a bio-based, intumescent fire-resistant coating. Comprising hydroxypropyltrimethyl ammonium chloride chitosan (HACC), phytic acid (PA), and magnesium gluconate (MgG), this coating underwent rapid dehydration and charring expansion upon exposure to fire at ca. 180 °C, expanding ∼137 times to create a protective honeycomb char layer that shields substrates from oxygen and heat. Importantly, this coating enhanced fire resistance for polypropylene (PP), rubber, polyurethane foam (PUF), wallpaper, and wood, while maintaining transparency and strong adhesion. Typically, the coating (200 μm) reduced the heat release rate of PP by 63.7 %, extending the time to ignition from 34 s to 525 s. Furthermore, the 1200 μm thick coating slowed the slow rise of backside temperature on the steel plate, keeping it beneath 229 °C after being exposed to a butane torch flame at 1100 °C for 60 min. This eco-friendly innovation promises advanced fire protection and opens new avenues for sustainable, high-performance fire-resistance coatings.
研究领域:
材料科学
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环境科学
·
化学工程
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产品关联
DOI
高影响因子
Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment
·
2021
·
IF 3.057
Qin Hu,Huijuan Sun,Lingfei Liu,Lixia Xiao,Zhen-Quan Yang,Shengqi Rao,Xiaojuan Gong,Jie Han
A high-efficiency spectrophotometric method based on nitrogen-doped fluorescent carbon dots (N-FCDs) was developed for the ultrasensitive determination of carmine (CRM) in foodstuffs. The N-FCDs were fabricated via a one-pot hydrothermal method with m-phenylenediamine as the starting material. The detection principle was based on the fluorescence quenching effect of N-FCDs by CRM, where their interaction was due to the inner filter effect (IFE) and static quenching. A good linear relationship was established for CRM detection in a concentration range of 0.1–10.0 μM with a detection limit as low as 11.2 nM. The proposed method achieved satisfactory results for CRM determination in commercial food products with recoveries better than 98.6% and relative standard deviations (RSDs) less than 4.07%. The method established in this study was simple, ultrasensitive and reliable for rapid detecting CRM in a food matrix, which could be potentially used as a useful sensing agent for the analysis of additive food colourants.
研究领域:
分析化学
·
食品安全
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Sheng-Nan Ma,Jin-Ping Guan,Xian-Wei Cheng,Guoqiang Chen,Wei-Hua Guo
The development of halogen- and phosphorus-free flame-retardant strategies is urgently needed in textile industry. In this study, a caramel product doped with aromatic compounds was developed via caramelization and aldol reactions using glucose and p-phthaldialdehyde. The modified caramel (Car@PDA) was subsequently used as a sustainable approach to improve flame retardancy of wool fabric. The flame retardancy, washing durability, heat generation, and flame-retardant mode of action of Car@PDA on wool fabric were investigated. The modified wool fabrics showed excellent flame retardancy, with the limiting oxygen index increasing to 32.5 % and the damaged length decreasing to 10.1 cm, with good self-extinguishing capacity. Car@PDA could combine with wool fibers through Schiff base reaction and electrostatic attraction, so the modified wool fabrics still self-extinguished and met the B1 flame-retardant requirements after 10 washing cycles. The modified wool showed significantly decreased heat release capacity and fire growth rate, suggesting high fire safety. Car@PDA promoted the decomposition of the fabric to form char barrier, thereby achieving an effective flame-retardant effect. In addition, the Car@PDA modification had a minimal effect on the tensile strength and handle of wool fabric. This study provides an innovative way to create bio-based, halogen- and phosphorus-free flame-retardants for protein wool fabrics.
研究领域:
纺织科学
·
材料科学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2023
·
IF 5.2
Zening Zhang,Peng Deng,Yang Chen,Zhiyong He,Fang Qin,Qiuming Chen,Zhaojun Wang,Jie Chen,Maomao Zeng,Hongyang Pan
The current study examined the impact of different amino acids and heating durations on the levels of 4-MI and 5-HMF in caramel colors. At the 30-min mark, the 3:1 mass ratio (with a 0.2% addition) of the Cys-Pro combination inhibited 4-MI and 5-HMF by 20.33% and 18.39%, respectively. At 60 and 90 min, the 1:3 mass ratio (with a 1% addition) of the Cys-Pro combination yielded inhibition rates of 31.33% and 8.64% for 4-MI and 31.75% and 22.52% for 5-HMF within the caramel colors. The Cys-Pro mass ratios of 1:1, 1:3, and 3:1 demonstrated peak inhibition rates of 81.63%, 86.28%, and 86.57% against MGO , respectively. The most effective inhibition against 3-DG was achieved with a 30-min heating duration and a 1:3 mass ratio (with a 1% addition) of the Cys-Pro combination, resulting in a 14.21% inhibition rate. Notably, in a model system, cysteine also exhibited significant inhibitory effects against MGO. Additionally, ESR measurements revealed that amino acid combinations can effectively eliminate the free radicals generated during the caramelization process.
研究领域:
食品科学
·
生物化学
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产品关联
DOI
高影响因子
SEPARATION AND PURIFICATION TECHNOLOGY
·
2023
·
IF 8.6
Yan-Shu Xiong,Ming-Xing Li,Ran Jia,Li-Shu Zhou,Bo-Huan Fan,Jia-Yi Tang,Lili Gai,Wen Li,Hai-Qin Lu,Kai Li
A polyethyleneimine/polydopamine-functionalized self-floating microsphere (EHGM/PDA/PEI) bears an etched hollow glass microsphere as a support, polydopamine as an interfacial cross-linking “glue”, and polyethyleneimine as a functional monomer was fabricated and used as a decolorization sorbent for sugarcane juice. The advantages of EHGM/PDA/PEI for sugarcane juice decolorization were attributed to its richness of target polyethyleneimine monomers, well-connected and abundant three-dimensional network-like aperture structure, and nontoxicity. Moreover, EHGM/PDA/PEI has excellent self-floating performance to allow separation from the adsorption system after decolorization and may have a faster separation speed and lower energy consumption than conventional solid–liquid separation methods. Synthetic caramels were used as model colorants of sugarcane juice to assess EHGM/PDA/PEI performance. The adsorption capacity of EHGM/PDA/PEI for caramels was 18.36 mg/g with a removal efficiency of 91.80% in the adsorption equilibrium state. The interaction mechanisms revealed that the caramel adsorption on EHGM/PDA/PEI was mostly mediated by protonated amine groups, followed by electron sharing. Two layers of caramels adhered onto EHGM/PDA/PEI were mainly mediated by electrovalent bonds between carboxylate and protonated amine. On average, one caramel molecule can be shared by 3–4 protonated amine groups of EHGM/PDA/PEI, which suggests a parallel sorption orientation. Four phenomenological mass transfer models [external diffusion resistance (EXTDR), internal diffusion resistance (INTDR), EXTDR–INTDR mixed, and adsorption onto active sites (AOAS)] proposed new and unique insights into the dynamic properties of the adsorption process.
研究领域:
化学工程
·
材料科学
·
环境科学
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Yilun Huang,Yuwei Liu,Wenting Liu,Huiyu Hu,Daoxue Zhou,Xiaoxiang Peng,Chang Li,Yi Chen,Qiang Yu,Yuting Wang
5 Hydroxymethylfurfural (5-HMF) is a heat-induced hazard that common in baked goods. Although bioactive compounds such as catechins and polysaccharides could inhibit 5-HMF, their inhibition efficiency was limited when used alone. Therefore, this study aimed to explore the synergistic inhibitory impact of catechins and polysaccharides on 5-HMF in biscuits. Epigallocatechin gallate (EGCG), chitosan, and sodium alginate were screened out due to their high maximum inhibition rates (55.90, 67.20 and 66.62%, respectively), and their synergistic inhibitory effects on 5-HMF were investigated by isobologram analysis. The interaction index (γ) varies inversely with the synergism. When γ < 1 or >1, it represented synergism or antagonism, respectively. The results showed the EGCG/chitosan ratios of 1:1 (γ = 0.221) had better synergism than that of 1:2 (γ = 0.671) and 1:3 (γ = 0.523). Moreover, EGCG and sodium alginate only showed a synergistic effect at ratio of 1:1 (γ = 0.358), while an antagonistic effect was observed at ratios of 1:2 and 1:3 (γ = 1.12 and 1.25, respectively). The optimal inhibitory effect (54.57%) was achieved when EGCG-sodium alginate (1:1) at 0.2 g/kg. Compared with those used alone, the co-addition of EGCG and chitosan could decrease the dosage of EGCG to 1/5 and that of chitosan to 1/7, indicating a significant improvement of inhibit efficiency. Finally, Inhibitors’ concentration correlated negatively with 5-HMF content and browning index, suggesting they might inhibit 5-HMF by hindering Maillard or caramelization reactions. This study provided an efficient and cost-effective solution for 5-HMF control in baking products.
研究领域:
食品科学
·
化学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
International Journal of Nanomedicine
·
2023
·
IF 8
Fangqing Wang,Nianlu Li,Wenbo Wang,Long Ma,Yaru Sun,Hong Wang,Jinhua Zhan,Dexin Yu
Purpose Owing to lack of specific molecular targets, the current clinical therapeutic strategy for triple negative breast cancer (TNBC) is still limited. In recent years, some nanosystems for malignancy treatment have received considerable attention. In this study, we prepared caramelized nanospheres (CNSs) loaded with doxorubicin (DOX) and Fe3O4 to achieve the synergistic effect of combined therapy and real-time magnetic resonance imaging (MRI) monitoring, so as to improve the diagnosis and therapeutic effect of TNBC.Methods CNSs with biocompatibility and unique optical properties were prepared by hydrothermal method, DOX and Fe3O4 were loaded on it to obtain Fe3O4/DOX@CNSs nanosystem. Characteristics including morphology, hydrodynamic size, zeta potentials and magnetic properties of Fe3O4/DOX@CNSs were evaluated. The DOX release was evaluated by different pH/near-infrared (NIR) light energy. Biosafety, pharmacokinetics, MRI and therapeutic treatment of Fe3O4@CNSs, DOX and Fe3O4/DOX@CNSs were examined in vitro or in vivo.Results Fe3O4/DOX@CNSs has an average particle size of 160 nm and a zeta potential of 27.5mV, it demonstrated that Fe3O4/DOX@CNSs is a stable and homogeneous dispersed system. The hemolysis experiment of Fe3O4/DOX@CNSs proved that it can be used in vivo. Fe3O4/DOX@CNSs displayed high photothermal conversion efficiency, extensive pH/heat-induced DOX release. 70.3% DOX release is observed under the 808 nm laser in the pH = 5 PBS solution, obviously higher than pH = 5 (50.9%) and pH = 7.4 (less than 10%). Pharmacokinetic experiments indicated the t1/2β, and AUC0–t of Fe3O4/DOX@CNSs were 1.96 and 1.31 -fold higher than those of DOX solution, respectively. Additionally, Fe3O4/DOX@CNSs with NIR had the greatest tumor suppression in vitro and in vivo. Moreover, this nanosystem demonstrated distinct contrast enhancement on T2 MRI to achieve real-time imaging monitoring during treatment.Conclusion Fe3O4/DOX@CNSs is a highly biocompatible, double-triggering and improved DOX bioavailability nanosystem that combines chemo-PTT and real-time MRI monitoring to achieve integration of diagnosis and treatment of TNBC.
研究领域:
肿瘤学
·
纳米技术
·
生物医学工程
·
药学
·
医学影像
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Yishun Yao,Meigui Huang,Xiaomin Wang,Jingyang Yu,Heping Cui,Khizar Hayat,Xiaoming Zhang,Chi-Tang Ho
The characteristic aroma compounds of traditional braised pork were investigated by gas chromatography–mass spectrometry−olfactometry (GC–MS–O), odor-activity values, and aroma recombination and omission experiments. A total of 56 volatile compounds were detected by GC–MS, among which hexanal, octanal, nonanal, ( E )-2-octenal, 2,3-octanedione, 1-octen-3-ol, 2-pentylfuran, methanethiol, and dimethyl trisulfide were identified as the key aroma compounds by molecular sensory science. Partial least squares regression analysis indicated that some aroma compounds significantly contributed to fatty (hexanal, heptanal, 2-pentylfuran, nonanal, and ( E )-2-octenal), meaty (methanethiol, dimethyl disulfide, dimethyl trisulfide, and octanal), sauce-like flavor (3-hydroxy-2-butanone and 2-furfural), and sweet, caramel (2,3-octanedione, 1-octen-3-ol). Lean meat produced more aldehydes, alcohols, ketones, and sulfur-containing compounds than subcutaneous fat. The seasonings (saccharose, cooking wine, and soy sauce) facilitated the formation of ethyl L-lactate, 2-acetylfuran, 2-furfural, 5-methyl-2-furaldehyde, 2-methyl-pyrazine, and 2-acetylpyrrole. Meanwhile they reduced the content of lipid oxidation products, thereby stimulated the characteristic aroma of the Chinese traditional braised pork.
研究领域:
食品科学
·
分析化学
·
感官科学
✓ 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）