FOOD CHEMISTRY
·
2024
·
IF 8.5
Ligang Yu,Ying Pang,Guang Shen,Baoqing Bai,Yukun Yang,Maomao Zeng
This work aimed to investigate the effects of frozen storage on volatile compounds of white meats (chicken and duck) and red meats (pork, beef, and mutton). The samples were stored at −18 °C for 0, 2, 4, 10, 18 weeks, and volatile compounds were analyzed by headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry. Results indicated that the total amounts of volatile compounds increased with frozen storage duration of meats. The correlations were observed between frozen storage duration and levels of 2-ethyl-1-hexanol, tetradecane, nonanal, decanal, octanal, tridecanal, benzaldehyde, pentadecane, propanoic acid,2-methyl-,3-hydroxy-2,2,4-trimethylpentyl ester, heptadecane, and hexanal ( r = 0.7456–0.9873). Levels of octanal and propanoic acid,2-methyl-,3-hydroxy-2,2,4-trimethylpentyl ester in white meat and benzaldehyde in red meat versus frozen storage duration fitted very well with zero-order reactions. Therefore, it was concluded that changes in volatile compounds derived from lipid oxidation may be used as indicators of quality deterioration during frozen storage of meat.
研究领域:
食品科学
·
分析化学
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产品关联
DOI
PubMed
高影响因子
RSC Advances
·
2021
·Vol. 11
·期 52
·32654-32670
·
IF 3.361
Chang Yu,Min Liang,Su-Yi Dai,Hai-Jun Cheng,Li Ma,Fang Lai,Xiong-Min Liu,Wei-Guang Li
Cinnamaldehyde, cinnamyl alcohol, β-methylstyrene and cinnamic acid are four important biomass 3-phenyl-2-propene compounds. In the field of perfume and organic synthesis, their thermal stability and oxidation pathways deserve attention. This paper reports a new attempt to investigate the thermal stability and reactivity by a custom-designed mini closed pressure vessel test (MCPVT). The pressure and temperature behaviors were measured by MCPVT under nitrogen and oxygen atmosphere. The temperature of initial oxygen absorption (Ta) and rapid oxidation (TR) were calculated. The results showed that four 3-phenyl-2-propene compounds were stable under nitrogen atmosphere. The Ta of cinnamaldehyde, cinnamyl alcohol, β-methylstyrene, and cinnamic acid was 271.25 K, 292.375 K, 323.125 K, and 363.875 K, and their TR was 301.125 K, 332.75 K, 357.91 K, and 385.375 K, respectively. The oxidation reactivity order was derived to be cinnamaldehyde > cinnamyl alcohol > β-methylstyrene > cinnamic acid. The oxidation kinetics were determined using n versus time (n–t) plots, which showed a second-order reaction. Peroxide was determined by iodimetry, and the oxidation products were analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that the peroxide value of cinnamaldehyde, cinnamyl alcohol, β-methylstyrene, and cinnamic acid reached 18.88, 15.07, 9.62, and 4.24 mmol kg−1 at 373 K for 6 h, respectively. The common oxidation products of four 3-phenyl-2-propene compounds were benzaldehyde, benzoic acid, and epoxide, which resulted from the carbon–carbon double bond oxidation. The substituents' oxidation products were obtained from the oxidation of cinnamaldehyde, cinnamyl alcohol, and β-methylstyrene. In particular, the difference is that no oxidation products of the carboxyl group of cinnamic acid were detected. The common oxidation products of the four 3-phenyl-2-propene compounds were benzaldehyde, benzoic acid, and epoxide, which resulted from the carbon–carbon double bond oxidation. The substituents' oxidation products were caught in the oxidation of cinnamaldehyde, cinnamyl alcohol, and β-methylstyrene. In particular, the difference is that no oxidation products of the carboxyl group of cinnamic acid were detected. According to the complex oxidation products, important insights into the oxidation pathways were provided.
研究领域:
有机化学
·
生物质化学
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DOI
高影响因子
Journal of Food Measurement and Characterization
·
2024
·
IF 2.9
Zhou Zhen,Liu Shengkai,Cui Liying,Liu Zhongkai,Li Xiaoyu,Liu Zhiguo,Fu Yujie
This study explored the ultrasonic-microwave synergistic extraction technique for obtaining cinnamaldehyde and cinnamic acid from cinnamon twigs, and determined the most favorable extraction conditions. The optimization of extraction parameters, including extraction time, ethanol concentration, liquid-to-solid ratio, and microwave power, was achieved through single-factor experiments and the response surface method. The results of the significance analysis indicated that ethanol concentration and extraction power were the two primary factors affecting the extraction rates of cinnamaldehyde and cinnamic acid. Under the optimal conditions—600 W microwave power, 75% ethanol concentration, a liquid-to-solid ratio of 1:15, and a 20-min extraction time——the extraction efficiency of cinnamaldehyde and cinnamic acid was significantly improved compared to traditional methods. Moreover, the use of the ultrasonic-microwave synergistic extraction technique demonstrated higher efficiency and lower environmental impact due to reduced waste production. The study also revealed that cinnamaldehyde and cinnamic acid in cinnamon twigs exhibited strong polarity characteristics and microwave absorption capacity, contributing to enhanced cell disruption and increased natural product release. These findings provide a robust basis for the development of an efficient and environmentally friendly extraction process for these valuable bioactive compounds.
研究领域:
化学工程
·
药学
·
环境科学
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产品关联
DOI
高影响因子
National Science Review
·
2024
·
IF 16.3
Qiu Peng-Fei,Qiang Lei,Kong Weiqing,Wang Fang-Zhou,Wang Hong-Qin,Hou Ke-Xin,Liu Yihao,Li Cheng-Hui,Zheng Pengfei
The escalating prevalence of skeletal muscle disorders highlights the critical need for innovative treatments for severe injuries like volumetric muscle loss. Traditional treatments, such as autologous transplants, are constrained by limited availability and current scaffolds often fail to meet complex clinical needs. This study introduces a new approach to VML treatment using a shape memory polymer (SMP) based on block copolymers of perfluoropolyether and polycaprolactone diol. This SMP mimics the biomechanical properties of natural muscle, exhibiting a low elastic modulus (2–6 MPa), high tensile strength (72.67 ± 3.19 MPa), exceptional toughness (742.02 ± 23.98 MJ m−3), and superior biocompatibility, thereby enhancing skeletal muscle tissue integration and regeneration within 4 weeks. Moreover, the polymer's shape memory behavior and ability to lift over 5000 times its weight showcase significant potential in both severe muscle disorder treatment and prosthetic applications, surpassing existing scaffold technologies. This advancement marks a pivotal step in the development of artificial muscles for clinical use.
研究领域:
生物医学工程
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材料科学
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组织工程
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产品关联
DOI
PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 23
·3813
·
IF 5.561
Jinhao Zou,Xueming Liu,Xuping Wang,Huaigu Yang,Jingrong Cheng,Yaosheng Lin,Daobang Tang
Chlorogenic acid (CA), gallic acid (GA), and resveratrol (RES) were added to a gelatin (GEL)-chitosan (CHI)-glycerol (GLY) edible coating, and their effects on the coating of fresh beef preservation were investigated. The results revealed that CA had the most significant improvement effect on fresh beef preservation. The combination of GEL-CHI-GLY-CA preserved the color of the beef better and delayed the increase of the total volatile base nitrogen, even though its total phenolic content decreased at a faster rate during beef preservation. GA also improved the preservation effect as on the 12th day of storage, the beef samples treated with GEL-CHI-GLY-GA had the lowest thiobarbituric acid reactive substances (0.76 mg Malondialdehyde (MDA)/kg) and total viable count (6.0 log cfu/g). On the whole, though RES showed an improvement on beef preservation, the improvement was not as good as the other two polyphenols. After 12 days of storage, the beef samples treated with GEL-CHI-GLY-RES had a higher pH value (6.25) than the other two polyphenol treatmed groups. Overall, the three polyphenol-added combinations increased the shelf life of beef by approximately 3–6 days compared to the control group (treated GEL-CHI-GLY with distilled water).Keywords:fresh beef;edible coating;polyphenols;meat quality
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
TALANTA
·
2017
·
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.
研究领域:
分析化学
·
食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Haifeng Wang,Zhi Yang,Huijuan Yang,Jing Xue,Yunyan Li,Shitong Wang,Lijun Ge,Qing Shen,Manman Zhang
In this study, the gel properties of myofibrillar proteins (MPs) from four meat sources (fish, beef, sheep, and pork) were compared. Oscillatory rheology measurements including temperature sweep, frequency sweep, and strain sweep were conducted to characterise the small and large deformation rheological properties of the MPs. In addition, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and scanning electron microscopy (SEM) were used to evaluate differences in the molecular weight distribution as well as the microstructures in gel among different MPs. Frequency sweep measurements showed that all MP gels were weak gels. MPs extracted from pork exhibited the highest gel strength and most compact gel structure, whereas those from fish exhibited the lowest gel strength and loosest gel structure. In addition, the MP extracted from pork (PSM) had the highest content of myosin heavy chain (MHC) and actin. In conclusion, the MPs extracted from fish source and mammalian sources varied significantly in terms of rheological properties and microstructural characteristics. These results provided useful information for developing mixed gel products with different gel strengths.
研究领域:
食品科学
·
流变学
·
蛋白质化学
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Jianmei Li,Yuting Yin,Haiyu Li,Zongyao Zhao,Mengqin Xiang,Yong Tang,Qi Sun
The escalating economic and ethical concerns associated with camel meat adulteration using cheaper horsemeat necessitate the development of rapid, on-site detection technologies that overcome the limitations of conventional laboratory-based methods. In this study, a portable electrochemical DNA biosensor was fabricated by integrating a polydopamine (PDA)-modified screen-printed carbon electrode (SPCE) with a nucleic acid-functionalized UIO-66(Zr) metal-organic framework (MOF). The PDA coating facilitated stable, covalent immobilization of DNA capture probes through Schiff base reactions, while the UIO-66(Zr) MOF functioned as a high-capacity signal amplifier owing to its large surface area and intrinsic redox activity. This synergistic architecture enabled ultrasensitive detection, achieving a limit of 3.57 pmol/L for horsemeat DNA and 0.5 g/kg adulteration in camel meat blends—significantly surpassing the performance of existing detection methods. The biosensor exhibited excellent specificity by distinguishing single-base mismatches, along with high reproducibility (RSD = 4.12%), operational stability over 15 days, and accurate recovery rates ranging from 91.7% to 112.4% in spiked samples. Its disposable electrode format, cost-effectiveness, and compatibility with portable potentiostats underscore its strong potential for on-site meat authentication. Overall, this work provides a practical and scalable solution to combat meat fraud in resource-limited settings and establishes a versatile MOF-electrode nanoassembly platform for advanced food safety monitoring.
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产品关联
DOI
高影响因子
APPLIED CATALYSIS A-GENERAL
·
2019
·
IF 4.63
Yihu Dai,Xiaofang Chu,Jingjing Gu,Xing Gao,Min Xu,Di Lu,Xiaoyue Wan,Wei Qi,Bingsen Zhang,Yanhui Yang
The CeO 2 -supported ternary RuSnB catalysts were synthesized by incipient wetness impregnation procedures and applied in hydrogenation of cinnamaldehyde in pure water as the solvent. A synergy effect between Ru-based catalysts and water molecules has afforded the efficiently selective transformation of cinnamaldehyde to cinnamyl alcohol with the satisfactory conversion and selectivity. Structural characterization results suggested the incorporation of Ru sites into the SnO x matrix and the electronic interaction between Ru and B additives in RuSnB/CeO 2 catalyst. The isotopic exchange studies have demonstrated that both dissociative activation of H 2 and H 2 O (deuterated D 2 and D 2 O) were apparently affected by the status of Ru sites. Furthermore, the kinetics tests in D 2 O solvent have also revealed the co-existence of water-involved hydrogen-exchange route with the direct hydrogenation route using dissociative H 2 during the hydrogenation reaction. The optimal Ru 2 Sn 1 B 1 /CeO 2 catalyst could afford the best H 2 O-activation capability and thus accelerate the reaction rate in the H 2 O-involved hydrogenation.
研究领域:
催化化学
·
绿色化学
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DOI
高影响因子
GOLD BULLETIN
·
2020
·Vol. 53
·期 3
·159-165
·
IF 1.706
Wang Yanwei,Zhou Xiaojuan,Liu Qiang,Jin Yan,Xu Chunli,Li Baoxin
In this work, we proposed one simple and effective chiral-sensing method for the discrimination of carnitine enantiomers. The gold nanorods (AuNRs) were used as colorimetric probes to recognize carnitine enantiomers in this method. l -Carnitine can induce rapidly the blue-to-gray change of AuNR solution color, whereas d -carnitine cannot induce the obvious change of the color. Based on this distinct difference of color, a visual method for recognition of carnitine enantiomers was suggested. This method has been applied to detect the enantiometric excess of l -carnitine in the range of − 100~100%. The presented chiral measurement can be performed with a simple ultraviolet-visible spectrometer and even the naked eyes. In this method, AuNRs need no modification with chiral molecule, and the chiral recognition is based on the inherent chirality of AuNRs. This new method opens up possibility for fast and easy assay of carnitine enantiomers.
Graphical abstract
研究领域:
分析化学
·
生物化学
·
纳米技术
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DOI
高影响因子
METABOLIC ENGINEERING
·
2025
·
IF 6.8
Shan Yuan,Chao Xu,Miaomiao Jin,Xinglin Jiang,Wei Liu,Mo Xian,Ping Jin
Aldehydes are ubiquitous metabolites in living cells. As reactive electrophiles, they have the capacity to form adducts with cellular protein thiols and amines, leading to potential toxicity. Dynamic regulation has proven to be an effective strategy for addressing the accumulation of toxic metabolites. However, there are limited reports on applying dynamic control specifically to mitigate aldehyde accumulation. In this study, the cinnamaldehyde accumulation in the biosynthesis of cinnamylamine was used as a model to evaluate a two-way dynamic regulation strategy. First, we utilized whole-genome transcript arrays to identify the cinnamaldehyde-responsive promoters: the upregulated promoter P 4 and the downregulated promoter P d . They were then employed as biosensors to dynamically regulate the synthesis and consumption of cinnamaldehyde, mitigating its toxic effects on the host. This strategy successfully reduced cinnamaldehyde accumulation by 50% and increased the production of cinnamylamine by 2.9 times. This study demonstrated a cinnamaldehyde-induced autoregulatory system that facilitated the conversion of cinnamic acid into cinnamylamine without the need for costly external inducers, presenting a promising and economically viable approach. The strategy also serves as a reference for alleviating the inhibitory effects of other toxic aldehydes on microorganisms. Additionally, the biosensors (P d and P 4 ) can respond to a range of aldehyde compounds, offering a rapid and sensitive method for detecting toxic aldehydes in both environmental samples and microorganisms, thus provide a valuable tool for screening strains enhanced aldehyde yield.
研究领域:
合成生物学
·
代谢工程
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Ce Shi,Rui Xu,Wei Hu,Tariq Aziz,Majid Alhomrani,Haiying Cui,Lin Lin
Meat spoilage caused by Salmonella Typhimurium ( S. typhimurium ) contamination has become a major concern worldwide. Herein, the antibacterial mechanisms of cinnamaldehyde (CIN) against S. typhimurium were evaluated, and the alginate dialdehyde (ADA)-gelatin (Gel) crosslinked hydrogels loaded with CIN nanoparticles prepared by zein and carboxymethyl chitosan (ZCC/CINNPs) were fabricated for meat preservation. Results showed the efficient antibacterial effects of CIN via interfering with the S. typhimurium cell membrane, increasing the membrane permeability, disrupting the membrane integrity, thereby leading to the intracellular materials leakage and cell death. ZCC/CINNPs were prepared and characterized, showing potent antibacterial and antioxidant activities, and excellent stabilities. ZCC/CINNPs addition into ADA/Gel hydrogels markedly improved the barrier, antibacterial and antioxidant properties, while decreased the water loss. Furthermore, the release behaviors of CIN from the composite hydrogels in different food systems suggested the suitability for the preservation of various food products. Practical application results showed the composite hydrogels with 25 % ZCC/CINNPs (AGH-ZC 25 %) enhanced the storage stability of chicken and pork meat at 4 °C, which decreased the weight loss rate, maintained the pH, color, and textural stabilities, retarded the microbial growth and lipid oxidation of meat samples. Findings here suggested AGH-ZC 25 % hydrogels had great potential in meat preservation.
研究领域:
食品科学
·
微生物学
·
材料科学
✓ 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）