Journal of Food Measurement and Characterization
·
2022
·Vol. 16
·期 6
·4470-4485
·
IF 3.006
Nilsson Klara,Sandström Corine,Özeren Hüsamettin Deniz,Vilaplana Francisco,Hedenqvist Mikael,Langton Maud
The structure and physicochemical properties of starch isolated from the cotyledon and hull of faba beans and from wheat (as reference) were examined using 16 different methods. The amylose content in faba bean cotyledon and hull starch was 32% and 36%, respectively, and that in wheat starch was 21%. The faba bean cotyledon and hull starch were structurally alike both displaying C-polymorphic pattern, a similar degree of branching and similar branch chain length distributions. Wheat starch had a significantly greater prevalence of short amylopectin chains (DP < 12) and a higher degree of branching. Granules in both faba bean starches exhibited surface cracks and were more homogenous in size than the smoother wheat starch granules. Gelatinisation temperature was higher for the faba bean starches, likely as an effect of high amylose content and longer starch chains delaying granular swelling. Cotyledon starch produced pastes with the highest viscosities in all rheological measurements, probably owing to larger granules. Higher prevalence of lipids and resistant starch reduced the viscosity values for hull starch. For all starches, viscosity increased at faster heating rates. During the rheological analyses, the samples were exposed to different instruments, heating rates and temperatures ranges, differing from standard rheological procedures, which could help predict how different processing techniques effect the final starch textures. Graphical abstract
研究领域:
食品科学
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植物化学
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生物材料
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DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Yuan Wang,Jun Qi,Kexin Li,Qingyong Zhang,Saisai Wang,Guanhua Cai,Huiqi Yan,Shengmei Gai,Dengyong Liu
The aged braised broth (ABB) is crucial in determining the superior quality of braised chicken by enriching meat-derived flavor compounds. However, its effects on antioxidant activity and sensory attributes remain poorly understood. This study examined the impact of ABB on both antioxidant activity and sensory qualities of braised chicken. The chicken meat sample, compared to chicken broth, ABB increased total phenolic and flavonoid contents by 72.79 % and 206.04 %, respectively. Additionally, ABB boosted antioxidant activity and significantly reduced lipid oxidation (from 0.95 to 0.13 mg MDA/kg). ABB also improved moisture distribution, reduced cooking and centrifugal losses, and had minimal effects on color and texture. The flavor profile was analyzed using an electronic nose, GC-IMS, and GC–MS, confirming that ABB enhanced flavor characteristics. Chemometric analysis identified eugenol, estragole, anethole, 1-octen-3-ol, and hexanal as key aroma compounds. These findings highlight the effectiveness of ABB in improving the eating quality of braised chicken.
研究领域:
食品科学
·
营养学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Yuying Hu,David Julian McClements,Lufeng Wang,Chunmei Li
Potato starch spherulites (PSS) with different molecular weights were obtained by controlled enzymatic hydrolysis of potato amylose starch, followed by super-heated quenching treatment. The impact of enzymatic hydrolysis on mean particle diameter and molecular weight was observed, ranging from 355 to 57 nm. Structural and physicochemical characteristics of produced spherulites were determined using scanning electron microscopy, X-ray diffraction, Fourier transform infrared spectroscopy, differential scanning calorimetry and rheological measurements. Rheological analysis indicated that PSS sample was viscoelastic with shear-thinning behavior. PSS was found to exhibit weak B-type crystallinity, similarly to that in native starch. PSS 25% had a higher thermal stability with 128.5 °C melting temperature. Microstructure confirmed there were small spherulites (1–3 μm) formed with hydrolyzed amylose starch, and starch with 15% enzymatic-hydrolysis degree was more beneficial to develop spherulite. These results may be useful in development of starch-based functional ingredients applied in plant-based foods as fat replacers, structure formers, or delivery systems.
研究领域:
食品科学
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材料科学
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产品关联
DOI
PubMed
高影响因子
Journal of Occupational Medicine and Toxicology
·
2015
·Vol. 10
·期 1
·1-16
·
IF 1.621
Nattrass C.,Horwell C. J.,Damby D. E.,Kermanizadeh A.,Brown D. M.,Stone V.
Background Diatomaceous earth (DE) is mined globally and is potentially of occupational respiratory health concern due to the high crystalline silica content in processed material. DE toxicity, in terms of variability related to global source and processing technique, is poorly understood. This study addresses this variability using physicochemical characterisation and in vitro toxicology assays. Methods Nineteen DE samples sourced from around the world, comprising unprocessed, calcined and flux-calcined DE, were analysed for chemical and mineral composition, particle size and morphology, and surface area. The potential toxicity of DE was assessed by its haemolytic capacity, and its ability to induce cytotoxicity or cytokine release by J774 macrophages. Results The potential toxicity of DE varied with source and processing technique, ranging from non-reactive to as cytotoxic and haemolytic as DQ12. Crystalline silica-rich, flux-calcined samples were all unreactive, regardless of source. The potential toxicity of unprocessed and calcined samples was variable, and did not correlate with crystalline silica content. Calcium-rich phases, iron content, amorphous material, particle size and morphology all appeared to play a role in sample reactivity. An increased surface area was linked to an increased reactivity in vitro for some sample types. Conclusions Overall, no single property of DE could be linked to its potential toxicity, but crystalline silica content was not a dominant factor. Occlusion of the potentially toxic crystalline silica surface by an amorphous matrix or other minerals and impurities in the crystal structure are suggested to pacify toxicity in these samples. In vivo verification is required, but these data suggest that crystalline silica content alone is not a sufficient indicator of the potential DE hazard.
研究领域:
职业健康
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毒理学
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环境科学
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DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 5
·834
·
IF 5.1
Kaiyong Yao,Jie Cai,Daodong Pan,Bindan Chen,Jinghui Fan,Daxi Ren,Yingping Xiao
This study reveals the physicochemical, microbial, flavor, and sensory changes in sauced duck from the marinating phase to the end of storage, divided into six stages (stages A–F). The changes in color, total plate count, total volatile basic nitrogen, and thiobarbituric acid reactive substance at different stages were clarified. We utilized 16S rRNA gene sequencing, GC-IMS, and GC-MS to explore the changes in bacterial flora, fatty acid composition, and flavor characteristics. The dominant bacteria identified in stages A–C includedPsychrobacter,Flavobacterium, andPseudomonas, whileLactobacillusandStaphylococcusdominated during stages D–F. Aldehydes, esters, alcohols, and ketones emerged as the main flavor compounds. Several unsaturated fatty acids significantly (p< 0.05) decreased from stage A to stage F. The sensory quality of sauced duck improved. The potential reactions were determined, and correlation analysis of sauced duck samples across different stages was performed. 3-Methy-1-butanol could be a crucial indicator of sauced duck’s overall quality. This research could support the treatment optimization of sauced duck products.
研究领域:
食品科学
·
微生物学
·
分析化学
✓ 已验证
DOI
PubMed
高影响因子
RSC Advances
·
2019
·Vol. 9
·期 47
·27593-27601
·
IF 3.049
Lu Luo,Yongjian Ge,Shuyu Yuan,Yanghai Yu,Zhou Shi,Shiqing Zhou,Jing Deng
Ever-increasing efforts have been made to develop rapid and practical conditioning methods of sludge dewatering. This study demonstrated an innovative combination of potassium permanganate (KMnO4) and peroxymonosulfate (PMS) for sludge dewatering. The combined use of KMnO4 and PMS (KMnO4/PMS) showed its superiority in improving sludge dewaterability over the separate use of KMnO4 or PMS. By dosing 4 mmol g−1 VSS KMnO4 and 3 mmol g−1 VSS PMS, the dewaterability of waste activated sludge (WAS) significantly enhanced as capillary suction time (CST) decreased from 73.65 s to 24.65 s while the water content of dewatered sludge cake (WC) decreased from 78.96% to 70.47%. Apart from CST and WC, the KMnO4/PMS process could also affect negative zeta potential, sludge flocs size and the concentrations of protein and polysaccharide in extracellular polymeric substances (EPS). The enhanced sludge dewaterability and changes of the physicochemical characteristics of the WAS samples during the KMnO4/PMS process were actually ascribed to sulfate radicals (SO4˙−) and hydroxyl radicals (HO˙) in situ generated via PMS activation by manganese oxides (MnOx) in the states of MnO2 and Mn3O4 transferred from KMnO4 oxidation, which was verified by transmission electron microscopy (TEM), energy dispersive X-ray spectroscopy (EDX) techniques and radical scavenging experiments. Moreover, the Fourier transform infrared spectroscopy (FTIR) analysis further confirmed that the in situ generated SO4˙− and HO˙ could improve sludge dewaterability. Thus, the KMnO4/PMS process could be considered as a promising conditioning method of sludge dewatering.
研究领域:
环境科学
·
污水处理
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产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2020
·
IF 7.053
Hui Xue,Meng Xu,Mingfu Liao,Wenxiang Luo,Guowen Zhang,Yonggang Tu,Yan Zhao
Tea and illicium verum are the main raw materials of marinated egg, and play an important role in the braising process. In this study, effects of tea and illicium verum braise on the physicochemical characteristics, microstructure, and molecular structure of the heat-induced egg white protein gel were investigated. Results indicated that, with an increased in tea and illicium verum concentration, all of the moisture content, T 2 and pH of tea treated boiled egg (TTBG) and illicium verum treated boiled egg (ITBG) showed a decreased trend. The water holding capacity of TTBG showed an increased first and then remained unchanged, while that of ITBG showed a rapid increased first and then decreased continually. The free sulfhydryl group and the hardness of both TTBG and ITBG showed an increased rapidly, and especially, the hardness of ITBG reached 2161.83 g at last. The surface hydrophobicity of TTBG showed an overall increased trend, while that of ITBG showed a decreased trend with a slight red-shift. Environmental scanning electron microscopy showed that TTBG gradually formed small compact aggregates, while ITBG gradually formed hypertrophy porous aggregates. Fourier transform infrared spectrometry displayed that the intramolecular β-sheets of both TTBG and ITBG showed a decreased trend, while the intermolecular β-sheets, α-helices, β-turn and intermolecular antiparallel β-sheets showed an increased trend. In general, both tea and illicium verum could improve the gel strength of boiled egg, but in a different way, and the effect of illicium verum braise on the strength of enhancing gel was better than that of tea.
研究领域:
食品科学
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蛋白质化学
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产品关联
DOI
高影响因子
Foods
·
2025
·Vol. 14
·期 3
·510
·
IF 5.1
Cuiping Zhang,Shujing Zhou,Chenxinzi Wu,Xinjian Xu,Xiangjie Zhu
Honey is a sweet substance laboriously collected and crafted from nectar by bees, and since ancient times, it has been deeply cherished by humans for its unique flavor and nutritional value. Litchi honey stands out among various types of honey with its unique flavor and sweet taste, and it is particularly favored by consumers. In accordance with the testing methodologies specified in relevant Chinese national standards, we conducted an exhaustive analysis of the physicochemical properties of six litchi honey samples in Southern China. The results showed that the moisture content fell within a range of 17.18% to 22.7%, while the electrical conductivity remained below 0.28 mS/cm, and amylase activity surpassed 7.7 mL/(g·h). The fructose content varied from 36.5% to 39.6%, with glucose content ranging between 30.57% and 37.63%. The combined total of these two monosaccharides was found to be within the spectrum of 69.63% to 77.23%, and sucrose content was recorded between 0.59% and 1.15%. The F/G was between 1.05 and 1.28, the proportion of fructose in reducing sugars ranged from 51.28% to 56.22%, and the maltose content was between 1.09% and 1.51%. The HMF content was measured between 1.04 and 3.49 mg/kg. Moreover, the presence of C-4 plant sugars was absent in all tested honey samples. These results definitively demonstrate that the physicochemical attributes of all litchi honey samples align with the standards set forth by Chinese national regulations and international authorities such as CODEX. During our in-depth examination of volatile constituents, we identified 26 common compounds, with trans-linalool oxide, linalool, lilac aldehyde B, lilac aldehyde D, α-terpineol, and cedrol emerging as pivotal in crafting the unique flavor and aroma profile of litchi honey. Additionally, the detection of methyl cyclosiloxane in litchi honey has garnered our attention, necessitating a comprehensive investigation into the honey production process. In conclusion, this study not only establishes a robust scientific basis for the quality assurance and product development of litchi honey but also provides valuable reference information for consumers in their selection of honey products.
研究领域:
食品科学
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植物学
·
分析化学
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产品关联
DOI
PubMed
高影响因子
RSC Advances
·
2019
·Vol. 9
·期 6
·2928-2940
·
IF 3.049
Hao Guo,Jun Huang,Rongqing Zhou,Chongde Wu,Yao Jin
Refinement to remove fermented mash residue is essential for obtaining clarified, stable and high-quality soy sauce. In this study, raw soy sauce microfiltration was investigated. Four widely-used microfiltration membranes were employed: ceramic, polyethersulfone (PES), polyvinylidene fluoride (PVDF) and mixed cellulose ester (MCE). Membrane fouling mechanisms were identified based on the blocking filtration model, indicating that the dominant fouling mechanism during soy sauce microfiltration was cake formation on the membrane surface. Microfiltration delivered highly dispersed soy sauce having superior clarity and a light color, with satisfactory sterilization quality, and preserved well the NaCl, reducing sugar, total acid and amino nitrogen content, leading to a product having a longer shelf life as compared to pasteurization. The loss of volatile compounds after refinement (microfiltration and pasteurization) was not neglected, particularly the ester groups (total loss of 76.3% to 96.4%), which affected the aroma profile of the soy sauce; all the samples from microfiltration seemed to lack the floral aroma. Ceramic membrane filtration and pasteurization exhibited relatively good preservation of the aroma of soy sauce, which then obtained the best scores in sensory analysis.
研究领域:
食品科学
·
生物工程
✓ 已验证
DOI
PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 2
·333
·
IF 4.7
Xuejing Jia,Guanghuo Liu,Yun Huang,Zipeng Li,Xiaofei Liu,Zhuo Wang,Rui Li,Bingbing Song,Saiyi Zhong
Alpinia officinarumHance, a well known agricultural product in the Lei Zhou peninsula, is generally rich in polysaccharides. In order to enhance the use ofA. officinarumHance polysaccharides (AOP) in functional food, AOP was extracted using an ultrasonic-assisted extraction method, and the ultrasonic extraction parameters of AOP was optimized. Furthermore, this study investigated the physicochemical and antioxidant activities of AOPs. In addition, the structural properties were preliminarily determined using Fourier-transform infrared spectroscopy (FTIR), high performance size exclusion chromatography, and a Zetasizer. Ultimately, this study explored the mechanism underlying the antioxidant activities of AOP. The results showed that the optimal ultrasonic-assisted extraction parameters were as follows: ultrasonic time, 6 min; ratio of water to material, 12 mL/g; and ultrasonic power, 380 W. Under these conditions, the maximum yield of AOPs was 5.72%, indicating that ultrasonic-assisted extraction technology is suitable for extracting AOPs due to the reduced time and water usage. Additionally, AOPs were purified using graded alcohol precipitation, resulting in three fractions (AOP30, AOP50, and AOP70). AOP30 had the lowest molecular weight of 11.07 kDa and mainly consisted of glucose (89.88%). The half inhibitory concentration (IC50) value of AOP30 and AOP70 was lower than that of AOP50 in the ability to scavenge the ABTS radical, while a reverse trend was observed in reducing ferric ions. Notably, the antioxidant activities of AOPs were highly correlated with their polydispersity index (Mw/Mn) and Zeta potential. AOP30, a negatively charged acidic polysaccharide fraction, exhibited electron donating capacities. Additionally, it displayed strong antioxidant abilities through scavenging 2,2′-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) radicals and reducing ferric ions. In conclusion, the present study suggests that AOP30 could be developed as an antioxidant ingredient for the food industry.Keywords:Alpinia officinarum;polysaccharide;ultrasonic-assisted extraction;physicochemical characteristics;antioxidant activity
研究领域:
食品科学
·
植物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Wang Liu,Ya-Min Qin,Jin-Yang Shi,De-Ling Wu,Chun-Yang Liu,Juan Liang,Song-Zi Xie
This study aimed to evaluate the influence of ultrasonic degradation on the physicochemical and biological characteristics of Polygonatum cyrtonema polysaccharide (PCP, 8.59 kDa). PCP was subjected to ultrasonic treatment for 8, 16, and 24 h and yielded the degraded fractions PCP-8, PCP-16, and PCP-24 (5.06, 4.13, and 3.69 kDa), respectively. Compared with the intact PCP, PCP-8, PCP-16 and PCP-24 had a reduced particle size (decrements of 28.03 %, 46.15 % and 62.54 %, respectively). Although ultrasonic degradation did not alter the primary structure of PCP, its triple helical and superficial structures were disrupted, with degraded fractions demonstrating reduced thermal stability and apparent viscosities compared with those of the intact PCP. Furthermore, the functional properties of the degraded fractions were different. PCP-16 most favourably affected GLP-1 secretion, while PCP-8 and PCP-24 exhibited the strongest antioxidant and enzyme inhibitory activities, respectively. Hence, controlled ultrasound irradiation is an appealing approach for partially degrading PCP and enhancing its bioactivity as a functional agent.
研究领域:
生物化学
·
药理学
·
食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 6
·995
·
IF 5.1
En Ruth Tiang,Lingyun Han,Fuliang Hu
The composition and bioactivity of honey are influenced by its botanical, geographical, and entomological origins. This study investigates the physicochemical characteristics, antioxidant capacity, and antimicrobial activity of stingless bee honey (SBH) produced by three Malaysian stingless bee species: Heterotrigona itama , Lophotrigona canifrons , and Tetrigona binghami . The moisture content ranges from 25.44% to 40.36%, while the honey color varies from light amber to dark amber. The fructose, glucose, and sucrose contents range from 5.45 to 16.91 g/100 g, 3.85 to 19.64 g/100 g, and undetectable to 2.47 g/100 g, respectively. Trehalulose is present at a level of 15.42 to 43.75 g/100 g, with L. canifrons honey exhibiting the highest trehalulose concentration. All samples show low 5-HMF content and no detectable diastase activity. T. binghami honey has the lowest pH, highest electricity conductivity and acidity, and exhibits the strongest antimicrobial activity against Staphylococcus aureus and Escherichia coli . H. itama honey exhibits the highest antioxidant potential based on ABTS, FRAP, and DPPH assays. Among the three species, L. canifrons honey contains the highest total phenolic content. These findings provide valuable insights into the unique properties of SBH, supporting further research, quality assessment, and the development of international standards.
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
危险品化学品经营许可证（带存储）