FOOD CHEMISTRY
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2023
·
IF 8.8
Jia Jia,Jing Zhang,Xiao-Wei Chen,Shang-De Sun,Yong-Hui Wang,An-Chi Wei
Structuring liquid oils into edible oleogels from natural and abundant plant ingredients has great significance in fields ranging from foods to pharmaceuticals but has proven challenging. Herein, novel bicomponent phytosterol-based oleogels were developed with natural phenolics. Investigating diverse natural phenolics, cinnamic acid (CA) and ethyl ferulate (EF) successfully formed oleogels in combination with phytosterols (PS), where a synergistic effect on the oleogelation and crystallization was observed compared to the corresponding single component formulations. FTIR and UV–vis spectra showed that the gel network was primarily driven by hydrogen bonding and π - π stacking. Furthermore, oscillatory shear demonstrated oleogels featured higher elastic and network structure deformation at molar ratio of 5:5 and 3:7. Moreover, the bicomponent phytosterol-based oleogels displayed partially reversible shear deformation and a reversible solid–liquid transition. Such information was useful for engineering the functional properties of oleogel-based lipidic materials, providing significance for the application in foods, cosmetics and pharmaceuticals industries.
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COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
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2023
·
IF 5.2
Nan He,Chunxiao Zhang,Kaiyang Hou,Hongxiao Yu,Donghai Zhang,Mengying Chen,Kaiqiang Zhang,Xu Wang
Flavors , being highly volatile compounds used in various circumstance, often require encapsulation to facilitate their handling and processing. Among different encapsulation strategies, molecular inclusion complexation with cyclodextrins through host-guest interactions is one of the most commonly employed approach. This study focuses on the fabrication of different kinds of flavor/cyclodextrin inclusion complexes and the identification of inclusion regularities, as well as the prediction of encapsulation results based on the chemical structures and oil-water partition coefficients of flavors. Meanwhile, the property characterizations of representative inclusion complexes confirm improvements in sustained release ability and flavors stability. These inclusion complexes have potential applications in the fields of food and tobacco processing. Furthermore, we successfully prepare the inclusion products with stable loading capacities and yields in a 100 L reactor, suggesting the significant potential for industrial-scaled production using the preparation method for flavor/cyclodextrin inclusion complexes outlined in this study.
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JOURNAL OF CHEMICAL THERMODYNAMICS
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2015
·
IF 2.679
Xiangyang Liu,Chao Su,Xuetao Qi,Maogang He
In this work, new experimental values for the isobaric molar heat capacities of ethyl heptanoate and ethyl cinnamate are presented at temperatures ranging from (305 to 387) K and under pressures up to 16.3 MPa. The relative expanded uncertainty of the isobaric molar heat capacity is estimated to be less than 1%. The isobaric molar heat capacities of ethyl heptanoate and ethyl cinnamate rise with the increasing temperature and fall with the increasing pressure. Based on the experimental findings in our work and from the literature, the isobaric molar heat capacities of saturated fatty acid methyl esters and fatty acid ethyl esters are found to rise with the carbon number, while the isobaric molar heat capacity of aromatic ester ethyl cinnamate is lower than that of the saturated fatty acid ethyl ester with the same or less carbon number due to the unsaturation. A correlation is proposed for the isobaric molar heat capacities of ethyl heptanoate and ethyl cinnamate with a maximum absolute relative deviation of 0.5%.
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TALANTA
·
2017
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IF 4.162
Rui Xiao,Xiaoting Zhang,Xiaona Zhang,Jiahua Niu,Minghua Lu,Xiuhua Liu,Zongwei Cai
In this article, a method for the analysis of flavors and fragrances including ethyl vanillin , trans-cinnamic acid, methyl cinnamate , ethyl cinnamate , and benzyl cinnamate in foods by HPLC with Fe 3 O 4 @GO nanocomposite as the adsorbent of magnetic solid-phase extraction was developed. The magnetic Fe 3 O 4 @GO nanocomposite was prepared and characterized by transmission electron microscope, infrared spectroscopy , X-ray diffraction and vibrating sample magnetometer. The as-prepared Fe 3 O 4 @GO nanocomposite was used as adsorbent for extraction and preconcentration of flavors and fragrances in foods. The extraction and desorption conditions including amount of materials, extraction time and desorption solvents were investigated. The analytes were separated within 10 min and detected with LODs ranged from 0.02 to 0.04 μg/mL. The recovery obtained from the analysis of spiked juice sample was between 71.5% and 112.4% with RSDs lower than 4.14%. The developed method was successfully applied to the analysis of real samples including orange juice, chocolate and fruit sugar.
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Analytical Methods
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2017
·Vol. 10
·期 3
·322-329
·
IF 1.9
Yixin Yang,Peige Qin,Xiaoting Zhang,Jiahua Niu,Shufang Tian,Minghua Lu,Jinhua Zhu,Zongwei Cai
This work demonstrates a simple layer-by-layer approach for producing graphitic carbon nitride (g-C3N4) coated fibers for solid-phase microextraction (SPME) with sol-SiO2 as the binder. With the prepared g-C3N4 coated SPME fiber, a headspace SPME coupled with GC (HS-SPME-GC) method was developed for the analysis of food additives. Detection limits of 0.2–4.0 ng mL−1 were obtained for the analysis of five food additives including methyl cinnamate, ethyl cinnamate, benzyl cinnamate, isobutyl cinnamate, and butylated hydroxytoluene by the developed HS-SPME-GC method with flame ionization detection. The method exhibited good linearity in the range of 0.5–1000.0 ng mL−1 with the coefficient of determination (R2) not lower than 0.9930. The repeatability of the prepared coating was 2.2–5.4% (n = 3) for the same fiber, and the reproducibility was in the range of 5.3–12.4% for three different fibers. The recovery of the developed method was in the range of 73.3–109.8%. Based on the as-prepared g-C3N4 coating, the developed HS-SPME-GC method was successfully applied to the analysis of real samples including biscuits and milk tea beverages.
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Nature Communications
·
2025
·Vol. 16
·期 1
·1-14
·
IF 15.7
Jia Donglin,Li Jiaxin,Zhu Kefan,Qiu Hengwei,Li Liang,Zhao Xing,Lan Zhineng,Yan Huilin,Yang Fu,Cui Peng,Sun Xin,Li Haifang,Zhu Pengkun,Liu Shaofeng,Li Meicheng
Perovskite quantum dots (PQD) hold great promise for next-generation photovoltaics. However, neat ester antisolvents hydrolyze inefficiently into target ligands under ambient conditions, compromising the formation of integral conductive capping on PQD surfaces. Herein, we construct alkaline environments, which facilitate the rapid substitution of pristine insulating oleate ligands with up to twice the conventional amount of hydrolyzed conductive counterparts. Theoretical calculations reveal that this environment renders ester hydrolysis thermodynamically spontaneous and lowers reaction activation energy by approximately 9-fold. Through tailoring potassium hydroxide coupled with methyl benzoate antisolvent for interlayer rinsing of PQD solids, the assembled light-absorbing layers exhibit fewer trap-states, homogeneous orientations, and minimal particle agglomerations. Consequently, the fabricated solar cells (0.036 cm 2 ) achieve a certified efficiency of 18.3%, the highest value among published PQD solar cell reports, alongside a steady-state efficiency of 17.85% and an average efficiency of 17.68% over 20 devices. Moreover, the alkaline treatment is broadly compatible with diverse solid-state treatments and PQD compositions, demonstrating universality in modulating PQD surface chemistry.
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