JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2017
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IF 3.154
Fan Hou,Peipei Teng,Fengmao Liu,Wenzhuo Wang
Residue behaviors of tebuconazole and azoxystrobin in field condition and the variation of their residue levels during the boiling process were evaluated. The terminal residues of peanut kernels were determined by using a modified QuEChERS method (quick, easy, cheap, effective, rugged, and safe) by means of the optimization of the novel purification procedure with multiwalled carbon nanotubes (MWCNTs) and Fe3O4-magnetic nanoparticle (Fe3O4-MNP) in the presence of an external magnetic field, and the terminal residues were all at trace level at harvest time. The residues in shells were detected as well to investigate the distribution in peanuts. Tebuconazole and azoxystrobin residue levels varied before/after boiling in kernels and shells to different degrees due to various factors, such as the modes of action and physicochemical properties of pesticides. The residues have been transferred from peanut into the infusion during boiling with the higher percentage of azoxystrobin as its lower logKow. The processing factors (PFs) for tebuconazole and azoxystrobin after processing were <1, indicating that home cooking in this study could reduce the residue levels in peanut. Risk assessment showed there was no health risk for consumers.
研究领域:
食品科学
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农业化学
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环境科学
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产品关联
DOI
PubMed
高影响因子
Foods
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2024
·Vol. 13
·期 24
·4153
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IF 4.7
Mengcong Liu,Fuhua Li,Yuan Tang,Jichun Zhao,Xiaojuan Lei,Jian Ming
The aim of this study was to investigate the promotion of linoleic acid (OLA)-induced myofibrillar protein (MP) oxidation by boiling treatment. The effect of the boiling treatment on grass carp MP oxidation induced by OLA was investigated. The total sulfhydryl content, fluorescence intensity, and amino acid content were reduced with the increasing OLA concentration after the boiling treatment, while the boiled oxidized MP’s carbonyl content (4.76 ± 0.14 nmol/mg) was 2.14 times higher than that of the native MP (2.22 ± 0.02 nmol/mg) at an OLA concentration of 10 mM. Additionally, the secondary structure of MP became more disordered, shifting from an α-helix to random coils and β-turns. When the concentration of OLA was higher than 5 mM, both the surface hydrophobicity and water holding capacity (WHC) decreased with the increasing OLA concentration. Furthermore, the boiling treatment led to a reduction in immobile water and an increase in free water content in the MP gel. These findings establish a theoretical basis for regulating MP oxidation to improve fish quality during boiling.
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
FOOD CHEMISTRY
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2022
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IF 9.231
Chunling Chen,Yijun Pan,Yifei Niu,Dengfeng Peng,Wenjing Huang,Wangyang Shen,Weiping Jin,Qingrong Huang
Oil body (OB) is the lipid-storage organelle in oilseed, and its stability is crucial for oilseed processing. Herein, effects of roasting and boiling on the structure, stability, and in vitro lipid digestion of Camellia OB were studied. The interfacial structure and physical stability of the extracted OB were investigated by electrophoresis, confocal-Raman spectroscopy, zeta-potential, and surface hydrophobicity, etc . Boiling caused protein loss on the OB surfaces, forming a stable phospholipid interface, which resulted in coalescence of the droplets (d > 100 μm) and negative ζ-potential (-3 ∼ -8 mV) values at a pH of 2.0. However, roasting partially denatured the proteins in the seeds, which were adsorbed on the OB surfaces. The random coil structure of interfacial protein increased to ∼20 % after thermal treatment. Besides, heating decreased the surface hydrophobicity of OB and improved lipid digestion. After boiling 60 min, the extent of lipolysis increased from 41.7 % (raw) to 57.4 %.
研究领域:
食品科学
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植物学
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产品关联
DOI
PubMed
高影响因子
PeerJ
·
2019
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IF 2.353
Tingting Li,Likun Ren,Dangfeng Wang,Minjie Song,Qiuying Li,Jianrong Li
Background Gout is the second most common metabolic disease affecting human health. The disease of gout is closely related to the level of uric acid, which is the end-product of human purine metabolism. Moreover, food is the main way of external ingestion of purine. Method A simple and time-saving method was developed to extract purines like adenine, hypoxanthine, guanine, and xanthine from marine fish by single factor design combined with Box–Behnken. The contents of these purines in the edible parts and internal organs of marine fish, as well as Scophthalmus maximus , were determined by high-performance liquid chromatography to investigate the relationship between the boiling process and purine content. Result The mixed-acid method was chosen for the extraction of purine bases and the extraction conditions were as follows: mixture acid 90.00% TFA/80.00% FA (v/v, 1:1); hydrolysis temperature 90.00 °C; time 10.00 min; liquid-to-solid ratio 30:1. The total purine content of the edible parts (eyes, dorsal muscles, abdominal muscles, and skin) was the highest in Scophthalmus maximus , followed by sphyraena , Sardinella , Trichiurus lepturus , Scomberomorus niphonius , Pleuronectiformes , Sea catfish , Anguillidae , and Rajiformes . Moreover, boiling significantly reduced the purine content in the marine fish because of the transfer of the purines to the cooking liquid during boiling. Scophthalmus maximus , Sphyraena , and Sardinella were regard as high-purine marine fish, which we should eat less. We also confirmed that boiling significantly transferred purine bases from fish to cooking liquid. Thus, boiling could reduce the purine content of fish, thereby reducing the risk of hyperuricemia and gout.
研究领域:
食品科学
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医学
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生物化学
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产品关联
DOI
PubMed
高影响因子
CHEMICAL ENGINEERING JOURNAL
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2025
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IF 13.2
Xingxing Huang,Yujie Ao,Haocheng Yang,Muyu Feng,Xuan Wang,Rui Chen,Qing Yang,Jinsuo Lu
With the rapid development of modern water treatment technologies, public perception of drinking water has shifted from simply ‘having water to drink’ to ‘drinking healthy water’. Despite the ability of modern water treatment plants to remove most pollutants, the presence of excess disinfection by-products (DBPs) in tap water is a major issue. Boiling is amongst of the oldest methods for purifying drinking water, and > 90 % of Chinese households still consume boiled water. This study proposes an enhanced photoelectrochemical–thermal synchronised technology (E-UV/BO) to address the issue of excess DBPs in tap water. The study shows that boiling can effectively remove volatile DBPs, such as trihalomethanes, with removal rates reaching 60 %–80 %, but the removal of haloacetic acids and aromatic DBPs was < 10 %. In contrast, the E-UV/BO technology achieves a removal efficiency of > 70 % for all DBPs, even with complete elimination. This enhancement in the removal efficiency can be attributed to the improved catalyst performance, reduced solution resistance, accelerated molecular motion and decreased intermolecular forces. FT-ICR MS confirmed that the E-UV/BO significantly simplified the molecular composition of dissolved organic matter and effectively removed halogenated and aromatic DBP precursors. For a family of four consuming 10 L of water per day, the daily power consumption of this small-scale device based on E-UV/BO is only 0.5–0.8 kWh. This technology not only offers a new approach to improving the quality of drinking water but also reduces the treatment burden on upstream water treatment plants, contributing to global efforts to ensure drinking water safety.
研究领域:
环境科学
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化学工程
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公共健康
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产品关联
DOI
高影响因子
Heliyon
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2024
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IF 3.4
Yimeng Ren,Longzhu Zhou,Yujie Shi,Yanan Yu,Weihai Xing,Qingyu Zhao,Junmin Zhang,Yueyu Bai,Jing Li,Chaohua Tang
Beef flavor profiles are strongly influenced by cooking methods and lipid composition. However, the effect of instant-boiling on the aroma of different beef slices was unclear. This study investigated the lipid profiles and instant-boiling volatile profiles of chuck tender (M. Supraspinatus ), sirloin (M. Longissimus dorsi ) and silverside (M. Biceps femoris ). Quantitative lipidomics identified 336 lipid molecular species, of which 84–112 were quantitatively different among the three beef slices. Sirloin had lower phosphatidylcholine, phosphatidylinositol, phosphatidylglycerol and free fatty acids than chuck tender and silverside. The unsaturated fatty acid acyl chains in phosphatidylethanolamine differed significantly. Solid phase microextraction-gas chromatography-olfactometry-mass spectrometry (SPME-GC-O-MS) identified hexanal, octanal, nonanal, decanal, (E)-2-octenal, (E)-2-nonenal, (E)-2-undecenal, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, 1-octen-3-ol, 2-pentylfuran and acetoin as the aroma-active compounds of instant-boiled beef. Unsaturated free fatty acids and phosphatidylglycerols with unsaturated fatty acid residues positively correlated with the aroma-active compounds and might be crucial in flavor differences among the three beef slices. These findings provide greater understanding of the lipid and instant-boiling aroma-active compound profiles in chuck tender, sirloin and silverside, and reflect the suitability of different beef slices for instant-boiling from the aroma perspective.
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
FOOD RESEARCH INTERNATIONAL
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2022
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IF 7.425
Fang Fang,Yuxin He,Jutang Zhao,Yanli Zhang,Chunhua Chen,Huijun He,Quanyong Wu,Mengwei Hu,Shaoping Nie,Mingyong Xie,Jielun Hu
Whole grains (WGs) are considered as the representative sources of dietary fiber (DF). Thermal treatments can change the properties of DF, and potentially affecting the gut microbiota as well as human health. In this study, DF content and in vitro fermentation characteristics of 9 kinds of WGs (highland barley, barley, buckwheat, proso millet, quinoa, sorghum, coix seed, foxtail millet, and oats) after boiling and steaming treatments were compared. It was found that boiling and steaming treatments could both increase DF content in these grains, except for barley and foxtail millet. Processed WGs could regulate beneficial microbial genus, such as Bifidobacterium , Prevotella, Megamona and Megasphaera. Oats, quinoa, highland barley, and buckwheat after boiling treatment can produce more total short-chain fatty acids (SCFAs) than steaming treatment ( p < 0.05), while barley, foxtail millet and coix seed showed opposite results. This study can provide data support for the design of WGs diets and the development of WGs products which are beneficial for gut health.
研究领域:
食品科学
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营养学
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微生物学
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产品关联
DOI
PubMed
高影响因子
ENVIRONMENT INTERNATIONAL
·
2020
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IF 7.577
Runshuai Zhang,Yuanzhen He,Luxia Yao,Jie Chen,Shihao Zhu,Xinxin Rao,Peiyuan Tang,Jia You,Guoqiang Hua,Lu Zhang,Feng Ju,Lianfeng Wu
Metformin (MET), a worldwide used drug for type 2 diabetes, has been found with the largest amount by weight among all drugs in aquatic environment, including the drinking water systems where this emerging micropollutant is inevitably transformed during chlorination process. Whether MET chlorination byproducts Y (C 4 H 6 ClN 5 ) and C (C 4 H 6 ClN 3 ) exist in drinking water remains unknown. Although MET has health-promoting properties, whether or how its chlorination byproducts affect health is still uncharacterized. Here we reveal that MET and byproduct C are present in worldwide drinking water with the highest doses detected for MET and C as 1203.5 ng/L and 9.7 ng/L respectively. Under simulated chlorination conditions, we also demonstrate that both byproducts can be increasingly produced with increment of MET concentration, suggesting a hidden threat on the safety and sustainability of global water supply. Through systematic evaluations, we demonstrate that MET chlorination byproducts Y and C exhibit toxicities instead of genotoxicity to live worms and human HepG2 cells at millimolar doses. Moreover, both byproducts are harmful to mice and particularly Y at 250 ng/L destroys the mouse small intestine integrity. Unprecedentedly, we unveil boiling and activated carbon adsorption as effective alternative solutions that may be in urgent demand globally for removing these byproducts from drinking water.
研究领域:
环境科学
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毒理学
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公共卫生
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产品关联
DOI
PubMed
高影响因子
ACS Food Science & Technology
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2022
·
IF 0
Wenxia Zhang,Baojie Zhu,Holly Childs,Monica Whent,Liangli Yu,Pamela R. Pehrsson,Jing Zhao,Xianli Wu,Shaoping Li
Sweet corn is an important source of carbohydrates in the human diet. In this study, the effects of the two most commonly used cooking methods (boiling and steaming) on the contents of individual sugars, sugar alcohols, oligosaccharides, total starch, resistant starch (RS), phytoglycogen, water-soluble carbohydrates (WSC), and dietary fibers (DF) were investigated using yellow and bicolor sweet corn samples. Four simple sugars, sucrose, glucose, fructose, and maltose, were identified. Boiling and steaming did not alter the concentrations of sucrose but resulted in the decrease of other three minor sugars. Sorbitol and mannitol were identified as the primary sugar alcohols. Sorbitol decreased in cooked samples, while mannitol remained unchanged regardless of the cooking method. Oligosaccharides and phytoglycogen were not detected in either variety. Boiling and steaming did not alter the content of WSC, total starch, or higher-molecular-weight DF but led to a significant reduction of RS and total DF. This study provided understanding on how cooking may affect the health benefits and quality of sweet corn.
研究领域:
食品科学
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营养学
✓ 已验证
产品关联
DOI
FOOD CHEMISTRY
·
2023
·
IF 8.8
Shichen Zhu,Lin Zhu,Zhigang Ke,Hui Chen,Yadan Zheng,Peng Yang,Xingwei Xiang,Xiaomin Zhou,Youding Jin,Shanggui Deng,Xuxia Zhou,Yuting Ding,Shulai Liu
Shucking is an indispensable step in the preparation of cooked mussel products, as it facilitates the detachment of meat from the shell. In this study, we comprehensively investigated the effects of boiling, steaming, and microwaving on taste constituents in half-cooked mussel meat. Two-dimensional correlation spectroscopy revealed the key differential taste components of the different shucking groups. Structural equation modeling (SEM) indicated the positive effects of saltiness and bitterness on umami taste, while sweetness and sourness had negative effects on umami taste in half-cooked mussel meat. Furthermore, Glu, Asp, Ala, Arg, betaine, malic acid, succinic acid, glycogen, Cl − , Na + , K + , and PO3- 4 were quantitatively determined as the main taste compounds. The steaming shelling group had the most enriched taste components, with the highest equivalent umami concentration compared to the other shelling groups. Hence, steaming shucking may be favored due to abundant tastes and nutrients.
研究领域:
食品科学
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感官分析
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水产养殖
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产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2024
·
IF 10.7
Xiaoxue Lu,Rongrong Ma,Jinling Zhan,Xiaohua Pan,Chang Liu,Wangyang Shen,Shuang Zhang,Weibiao Zhou,Yaoqi Tian
Long-term intake of thermally processed starch-based foods may impact glucose homeostasis, but the consistency of the effects of various thermal treatments and the reasons are not clear. In this study, thermal treatments, especially boiling, damaged the crystal structure and inter-molecular hydrogen bonds of starch-based blends, thus decreasing the structural order and stability. These thermally treated starch-based blends increased the appetite of mice, promoted food digestion, and enhanced postprandial glucose response. Normal C57BL/6J mice were treated with boiled, baked, and fried starch-based diets for ten weeks. Compared to the baked and fried starch-based diets, the boiled starch-based diet significantly ( p < 0.05) elevated random blood glucose levels and disrupted insulin homeostasis, primarily due to the remarkable decrease in gut microbial diversity. Both baked and fried starch-based diets resulted in relatively high intestinal epithelial permeability (plasma lipopolysaccharide increased by 28.67 % and 21.85 %, respectively). They adversely affected islet β-cell function and evoked glucose metabolism disorder. Overall, results demonstrate a clear connection among the thermal processing of starch-based diets, disruption of intestinal homeostasis, and adverse glucose metabolism. This study lays a theoretical foundation for the formulation of food processing strategies to mitigate the adverse effects of thermally treated food on glucose homeostasis.
研究领域:
营养学
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微生物学
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代谢学
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食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food & Nutrition Research
·
2018
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IF 2.086
Liang Shen,Hui-Hui Jiang,Hong-Fang Ji
Background As the major active component of turmeric (Curcuma longa), curcumin is widely used as a spice and food coloring agent, and also possesses multiple biological activities and therapeutic potential for neurodegenerative diseases. To answer the paradox between curcumin’s biological activities and poor systemic bioavailability, we proposed that degradation products of curcumin may make important contributions to its biological activities, which needs to be verified. In addition, curcumin is usually heated or boiled used as a spice, it is necessary to explore whether boiled curcumin, which degrades readily, is still biologically active. Methods Thus, in the present study we investigated the protective effects of curcumin and boiled curcumin mixture on H2O2-induced oxidative damage in PC12 cells, a widely used model for neurons. Results Results showed that in spite of high degradation rates, boiled curcumin mixture still possessed similar protective activities like parent curcumin, and could effectively rescue PC12 cells against H2O2-induced damage, via decreasing production of reactive oxygen species and malondialdehyde, reducing caspase-3 and caspase-9 activities. Moreover, curcumin’s degradation products including ferulic acid, vanillin and vanillic acid could also improve PC12 cells survival rate. Conclusion Our findings indicated that boiled curcumin mixtures still possessed protective activity for PC12 cells, and supported the contribution of degradation products to biological activities of curcumin.
研究领域:
药理学
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神经科学
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细胞生物学
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生物化学
✓ 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）