COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
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2025
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IF 5.4
Li Sun,Zheng Ye,Yuan Zhi,Hua Zhang,Binlin Dou,Yuejin Shan,Jian Chen
In this study, a prospective strategy on seed-mediated growth in vacuum is provided and used to prepare flexible silver nanofilms (AC 0–3 NFs) with high purity, crystallinity and SERS performance. Noteworthy, AC 2 NFs surface is uniformly covered with silver nanoparticles (Ag NPs), following the appearance of numerous nano-gaps between Ag NPs. Through the finite-difference time-domain (FDTD) simulation, it is found that the ultra-small nano-gaps less than 5 nm can generate abundant “hot spots” to amplify the Raman signal. Therefore, the above AC 2 NFs as SERS substrates exhibit superior activity for the SERS detection of thiram in tomato juice, with the limit of detection (LOD) of 10 −15 M and the enhancement factor (EF) of 3.7 × 10 11 . Meanwhile, AC 2 NFs show outstanding reproducibility and stability during the SERS detection. Additionally, the calibration curve is established, by which the thiram (10 −7 to 10 −15 M) can be quantitatively detected. Clearly, the as-prepared flexible AC 2 NFs have great potential in the SERS detection and analysis.
研究领域:
材料科学
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分析化学
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DOI
高影响因子
JOURNAL OF FOOD SCIENCE
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2022
·Vol. 87
·期 6
·2515-2526
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IF 3.693
Yuanyuan Liu,Cheng Yang,Qun Wang,Jian Zhang,Lianfu Zhang
Cooked off-flavor produced by heat treatment greatly limited the acceptability of commercial tomato juice. To screen and identify the cooked off-flavor compounds, gas chromatography–mass spectrometry–olfactometry (GC-MS-O), aroma extract dilution analysis (AEDA), gas chromatography–mass spectrometry (GC-MS), and odor activity value (OAV) calculation were applied simultaneously. The results showed that there were 17 aroma-active compounds in tomato juice samples. Among them, three newly formed sulfur-containing compounds (dimethyl sulfide, dimethyl trisulfide, and methional) and 1-octen-3-one, which exhibited cooked corn/potato, onion, and mushroom odor, were proved to be responsible for the cooked off-flavor in heat-treated tomato juice (HTJ) by omission experiments and electronic nose analysis. The three newly formed sulfur-containing compounds were further confirmed to be the key compounds responsible for the cooked off-flavor in four different tomato cultivars that were commonly consumed in the market. Practical Application Tomato is one of the most popular vegetables in the world and tomato juice is an important part of the tomato industry. However, the cooked off-flavor of tomato juice after sterilization severely restricts its industrial development. This study analyzed and compared the changes of aroma compounds before and after sterilization, and identified and confirmed the major off-flavor components. This work could provide fundamental information for the prevention of cooked off-flavor.
研究领域:
食品科学
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化学
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产品关联
DOI
PubMed
高影响因子
FOOD AND BIOPRODUCTS PROCESSING
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2024
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IF 3.5
Zhiwei Zhang,Shuaixue Mu,Zhenhong Gao,Xinyi Yang,Meiyue Zhang,Yuying Cheng,Kunsheng Qu
In this study, tomato juice was processed using both dynamic high-pressure microfluidization (DHPM) and thermal processing (TP) to investigate their effects on the quality and volatile components of not-from-concentrate (NFC) tomato juice. Both DHPM (400 MPa, 25 ℃) and TP (95 ℃, 3 min) achieved sterilization and improved the brightness of the juice. TP resulted in severe loss of ascorbic acid with only 49 % retention. Significant color change after TP (ΔE = 1.62), and severe browning. DHPM treatment and TP reduced the acidity of tomato juice by 26.67 % and 22.67 %, respectively. DHPM improved tomato juice stability, and the D [3,4] and turbidity of the tomato juice decreased from 98.1 to 21.2 μm and from 55.64 to 24.58 nephelometric turbidity units (NTU), respectively. The identification of volatile components in tomato juice by gas chromatography-ion mobility spectrometry (GC-IMS) showed that the content of 37 volatile components in tomato juice increased after DHPM treatment. The contents of 2-furanmethanol and 2-ethylpyrazine, the off-flavor compounds of the cooking flavor, increased more after TP. The characteristic aroma of tomato, 2-phenylacetaldehyde, increased after processing. The study results provide basic theoretical data for tomato juice processing.
研究领域:
食品科学
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植物化学
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DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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2020
·Vol. 56
·期 1
·69-75
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IF 2.773
Murtaza Ali,Jun-Hu Cheng,Da-Wen Sun
The effect of cold plasma (CP) treatment on the degradation of anilazine fungicide in tomato juice was investigated. Anilazine solution of 5 mg/L was added to tomato juice samples and treated using a dielectric barrier discharge (DBD) cold plasma (CP) system with exposure times of 0, 1, 2, 3, 4 and 5 min. The gas chromatography-mass spectrometry (GC-MS) results showed that the reduction in anilazine in the tomato juice achieved 47% and 65% after treatments for 4 min and 5 min, respectively. The concentration of anilazine decreased significantly ( P ≤ 0.05) with an increase in treatment time. Analysis of the quality attributes of tomato juice treated for 5 min showed that the quality of the treated juice remained acceptable with a slight decrease in pH from 4.28 to 4.18, an increase in total soluble solids (TSS) from 5.70 to 6.70 ◦ Brix, an increase in the browning index from 2.35 to 4.54, a very low (but within the acceptable limit) total colour difference, and only minor changes in antioxidant capacity, total flavonoid and total phenolic content, as compared with the control samples. These results indicated that DBD cold plasma treatment could be an effective and rapid technique to degrade pesticide residues for the fruit juice industry.
研究领域:
食品科学
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农业化学
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采后技术
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
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2021
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IF 7.514
Xuehua Wang,Fang Chen,Lingjun Ma,Xiaojun Liao,Xiaosong Hu
High hydrostatic pressure (HHP) processing has become a commercial success in fruit and vegetable processing. Herein, the effects of HHP and high-temperature short-time (HTST) processing on metabolic profiling in tomato juice was evaluated by UPLC–MS/MS, HPLC, and GC–MS; a total of 425 metabolites, 14 carotenoids, and 56 volatile compounds were identified in tomato juice. HHP processing affects the composition of the juice less than HTST processing, considering 4 and 33 differential metabolites discriminated after HHP and HTST processing, respectively. The total lycopene and carotenoid contents in tomato juice increased after HHP processing, while the β-carotene and lycopene contents decreased after HTST processing. Further, more volatile compounds and higher contents of aldehydes that contribute to green aroma and lower contents of alcohols were observed after HHP and HTST processing, respectively. These findings provide a comprehensive understanding of the advantages of HHP processing on metabolite profiles in tomato juice.
研究领域:
食品科学
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分析化学
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营养学
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产品关联
DOI
PubMed
高影响因子
SENSORS AND ACTUATORS B-CHEMICAL
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2022
·
IF 9.221
Muhammad Sohail,Bin Xie,Bingzhi Li,He Huang
The significance of antioxidant activity determination in health sciences and food technology has become a hot research area as it is directly related to oxidative stress which is affiliated with several diseases and food deterioration. Herein, we fabricated a Zn-CDs-based (Zn-doped carbon dots-based) bioanalytical probe for the estimation of antioxidant activity index (AAI) to cope with the truncated robustness, high interference effect in complex samples, photo-bleaching, and low stability of the traditional techniques. Besides, the novel AAI standardized the presentation of the results by considering the transducer, Zn-CDs, concentration as reported results vary diversely for the same sample. In principle, free radicals quenched the fluorescence of the probe via inner filter effect and dynamic quenching. The presence of antioxidants hindered the fluorescence quenching by sequestering the free radicals from the reaction. The designed nanoreagent was validated for its applications using ascorbic acid , human serum, topical cosmetic formulation, and tomato juice samples. The bioanalytical probe demonstrated precise linearity, high robustness, low interference effect, and analytical equivalence when compared to the DPPH free radical assay. Hence, it can be used for the diagnosis and follow-up of oxidative stress-related ailments, developing and characterizing cosmeceuticals, analysis of antioxidant-containing formulations, and assessing and controlling the quality of food products. It is the first report to explore the antioxidant feature of Zn-CDs and its advantage for the estimation of AAI.
研究领域:
分析化学
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生物化学
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生物技术
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食品科学
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健康科学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Huixian Wang,Patthanan Sakda,Le Chen,Jingkai Xie,Jiahe Yu,Bingshu Liu,Wanwipa Vongsangnak,Ruimin Wang
Fermentation with lactic acid bacteria (LAB) enhances the nutritional value and flavor of food matrices. This study investigated the impact of Pediococcus acidilactici HNU168, Bifidobacterium animalis subsp. lactis HNU329, and their combined fermentation on Millennium cherry tomato juice (MFJ). Fermentation boosted organic acids, total flavonoid content (TFC), xanthine oxidase (XOD) inhibitory activity, and antioxidant activities. Mixed-strain fermentation significantly increased antioxidant activity and lycopene content beyond single-strain fermentation. Non-targeted metabolomics identified 745 differential metabolites, mainly enriched in purine metabolism and phenylpropanoid biosynthetic pathways, facilitating key metabolite biotransformation. Notably, lycoperodine l, 3-(4-hydroxyphenyl) lactate, indole-3-lactic acid, and dihydrocoumarin contents increased significantly. Molecular docking and XOD inhibitory activity confirmed strong interactions between key metabolites and XOD. Also, electronic tongue analysis showed that LAB-fermented MFJ had increased richness and reduced bitterness and astringency. These results illustrate that LAB fermentation improves MFJ's nutrition, bioactivities, and sensory properties, offering potential applications in functional or anti-hyperuricemia foods.
研究领域:
食品科学
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微生物学
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代谢组学
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生物化学
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生物技术
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营养学
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分析化学
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功能性食品
✓ 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）