FOOD CHEMISTRY
·
2023
·
IF 8.8
Jing Zhang,Jiaxi Deng,Jia Zheng,Yi Ma,Huibo Luo,Xiaogang Luo,Changjun Hou,Danqun Huo
An acid-sensitive carbon dot fluorescence sensing array was investigated for the differentiated recognition of distilled spirits. Due to the electrostatic interactions between CDs and organic acids, organic acids affect the protonation and fluorescence properties of CDs, which in turn modify the CDs triple fluorescence emission. The regular linear variation of the fluorescence sensor was found under acidic conditions (3.0 < pH < 6.2). A comprehensive study of acids with selectivity, different concentrations (0.1 mM, 1 mM, 10 mM, 40 mM), different types (8 species) and mixed acids (formic acid and acetic acid), and good quantification capability for acetic acid (0.01–1 mM). Demonstrating good recognition ability of the sensor array for complex analyte. On this basis, the fluorescence sensor array was applied to the classification and recognition of liquors. LDA has realized the identification of 16 kinds of Baijiu and 21 kinds of distilled liquors with an accuracy of 100%.
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
INDUSTRIAL CROPS AND PRODUCTS
·
2024
·
IF 5.6
Zihao Feng,Yuhan Huang,Jiahui Chen,Haichuan Gao,Jiatian Zhu,Shengdong Mu,Wenjun Li,Wei Zhao,Bailiang Xue,Yonghao Ni
Distiller’s grains (DG) are a major biomass waste product in the ethanol and brewing industries, and have shown great potential as fillers for polymer composites. However, combining DG with polymer matrixes using traditional method often involves tedious pre-modification of DG and/or the use of costly coupling agents, significantly increasing the preparation cost of the final composite materials. In this study, we present an environmentally friendly approach for preparing a new type of green composite, termed distiller’s grains/epoxy vitrimer hybrid materials (EV@DG). This method eliminates the need for laborious pre-modifications of DG, as well as the use of solvents and coupling agents. The resulting EV@DG hybrid materials exhibit superior mechanical properties—approximately 90 % increase in tensile strength and 400 % increase in Young’s modulus—along with high thermal stability (T d,max of 357.63°C) and excellent reprocessability. Moreover, the EV@DGs demonstrate impressive photothermal conversion capabilities, positioning them as promising candidates for the fabrication of solar-thermal-electric generator.
研究领域:
材料科学
·
环境科学
·
能源科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Li Yang,Wenyang Sheng,Yichen Yang,Ying Yang,Kaiwen He,Guangyang Jiang,Yongqiang Tian
In this study, a multifunctional food packaging film was developed using distillers' grains (DG) through a sustainable, zero-waste biorefinery approach. The objectives were to reduce foodborne contamination, lower manufacturing costs, and enhance the value of DG. Bacterial cellulose (BC) was produced by fermenting the hydrolyzed DG supernatant and then oxidized to form oxidized bacterial cellulose (OBC). OBC was combined with chitosan (CS) to create a CS/OBC composite film. Additionally, a photothermal material, FeDL, was synthesized from DG's enzymatic residue (primarily lignin) and ferrous sulfate heptahydrate. Various concentrations of FeDL were incorporated into the CS/OBC matrix. Characterization using scanning electron microscopy (SEM), X-ray diffraction (XRD), Fourier-transform infrared spectroscopy (FTIR), and thermal analysis confirmed good compatibility between FeDL and CS/OBC, with slight improvements in thermal stability and tensile strength (TS). The film containing 0.3 mg/mL FeDL achieved a 37.21% reduction in UV transmittance, a 26.81% decrease in water vapor permeability (WVP), and a 175.08% increase in antioxidant activity compared to the CS/OBC film. Under brief near-infrared light (NIR) exposure, the film enabled pasteurization, extending the shelf life of strawberries by approximately 1.75 times. The films also demonstrated biosafety and biodegradability, offering a novel zero-waste biorefining solution from waste biomass.
研究领域:
食品科学
·
材料科学
·
生物工程
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Qing Zheng,Zihao Wang,Ayuan Xiong,Yaru Hu,Ying Su,Kun Zhao,Yougui Yu
The oxygen-based oxidation process is leading toward the understanding of the flavour formation mechanism of aged Baijiu. However, the oxygen-based oxidation process in Baijiu aging is difficult to explore because of (1) the composition of Baijiu produced in different batches varies a lot and (2) the spontaneous oxidation needs several years or even decades to occur. Hence, the flavour formation mechanism of Baijiu aging was investigated using electrochemistry and UPLC-Q-Orbitrap-MS/MS, which enabled us to solve the two difficulties above. The oxidation reaction on gold surface could accelerate Baijiu aging by catalyzing the transformation from alcohols to acids. Although natural aging contributed more diverse compound changes to Baijiu, the oxygen-based oxidation process during natural aging was similar to that in the electrochemical oxidation as a whole. This study provides new insights to flavour formation mechanism of aged liquors and provides a new way for liquor-related enterprises to optimise the aging process.
研究领域:
食品科学
·
化学
·
分析化学
·
电化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Diandian Huang,Lingyuan Wang,Keting Li,Lingyi Liu,Xingyi Chen,Laping He,Lei Wang,Angxin Song
Curcumin is a natural lipophilic polyphenol that exhibits significant various biological properties such as antioxidant and anti-inflammatory properties following oral administration. However, its uses have shown limitations concerning aqueous solubility, bioavailability and biodegradability that could be improved by prolamin-based nanoparticle. In this study, curcumin was encapsulated into prolamin from sorghum (SOP) and wheat (WHP) and distilled spirit spent grain (DSSGP), which was obtained after microbial proteolysis of the former two cereal grains. All the three prolamins showed clear variation of protein profiles and microstructure as confirmed by electrophoresis analysis, disulfide bond determination and Fourier-transform infrared spectroscopy (FTIR). For curcumin-loaded nanospheres (NPs) fabrication, three prolamin-based NPs shared features of spherical shape, uniform particle size, and smooth surface. The average size ranged from 122 to 193 nm depending on the prolamin variety and curcumin loading. In the experiments in vitro, curcumin showed significantly improved UV/thermal stability. Furthermore, DSSGP was more resistant to enzymatic digestion in vitro, hence achieving the controlled release of curcumin in gastrointestinal tract. Collectively, the results indicated the improved bioavailability and biodegradability of curcumin encapsulated by DSSGP, which would be an innovative potential encapsulant for effective protection and targeted delivery of hydrophobic compounds.
研究领域:
食品科学
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生物技术
·
药学
·
材料科学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2022
·Vol. 87
·期 12
·5276-5288
·
IF 3.693
Shiya Liang,Fengjiao Zhang,Songgui He,Weigang Li,Zhenqiang Wu
The deeply oxidized pork fat (PF) is the key in the production of Chi-aroma Baijiu, a Chinese distilled spirit. Previous studies have not proposed an integrated method to promote lipid oxidation of PF, and the formation of volatiles has not been studied. In this work, an efficient method was established to promote lipid oxidation and release of volatiles of pork fat pulp (PFP) in an integrated treatment for the production of Chi-aroma Baijiu. The results showed that the acid value of PFP by lipase pretreatment (T1) was significantly elevated ( p < 0.05), compared to the control (T0). Lipase-blue light-riboflavin-25°C (T2), lipase-open vial-dark-25°C (T3), and lipase-dark-40°C (T4) further promoted lipid oxidation and reached the oxidation level of PFP by F0, while T2 show the best results. The peroxide value of PFP by T2, T3, and T4 was 41.96-, 16.70- and 14.20-fold higher, and the para-anisidine value was 27.13-, 6.94- and 6.70 fold higher than that in T1. The flavor and volatile analyses showed that PFP by T2 had higher response values than T0 at six electronic nose sensors. T2–T4 promoted the release of volatiles and T2 showed the best result. T2 potentially facilitated lipid oxidation, esterification, and substance exchange of PFP, resulting in a higher type (78.57%) and content (114.50%) of volatiles than T0. The integrated treatment with lipase hydrolysis, blue light with riboflavin could promote lipid oxidation and volatiles release to improve production efficiency of deeply oxidized PF. The results would be viably applied to the production of Chi-aroma Baijiu. Practical Application Deeply oxidized pork fat was the key to the production of Chi-aroma Baijiu, while it took a long time (at least 4 months) to prepare. The integrated treatment with lipase hydrolysis, blue light with riboflavin could promote lipid oxidation and volatiles release to improve the production efficiency of deeply oxidized pork fat. The results would be viably applied to the production of Chi-aroma Baijiu.
研究领域:
食品科学
·
饮料技术
·
化学工程
·
生物化学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）