SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
·
2024
·
IF 4.3
Yuncai Gao,Yu-e Shi,Feiyang Cheng,Chao Huang,Zhenguang Wang
The selective detection of acrylamide (AA) is crucial, which is limited by the high background and interferences from food matrix. A room temperature phosphorescence (RTP) assay was developed through modulating its RTP by a stepwise rigidification strategy. The first step rigidification resulted in crosslinking of AA and denser of hydrogen bonding. This prompted the RTP efficiency from <0.1 to 3.8 % and emission lifetime of AA (from 3.0 μs to 0.29 s). Introducing boric acid resulted in the second step rigidification, triggered the formation of rigid matrix and chemical bonding. These synergistic effects prompted the photoluminescence quantum yield to 23.7 % and emission lifetime to 1.20 s. AA was quantitatively detected through monitoring the RTP intensity, with a limit of detection of 0.9 μg/mL. Benefiting from the delayed signal detection, background signal and the interferences from food matrices were eliminated, endowing the detection of AA in practical food samples.
研究领域:
食品科学
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分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Frontiers in Nutrition
·
2025
·
IF 5.1
Qiaozhen Zhang,Yue Sun,Yahui Sun,Cui Guo,Jiayin Zhu,Xinkui Niu,Mingshuang Gao
Introduction: Potato chips are the primary product of the potato leisure food market. And the level of consumer preference is strongly influenced by their flavor.Methods: In this study, five potato chips were compared by combining their physicochemical properties, sensory characteristics, and volatile flavor compounds. The volatile flavor compounds in potato chips were evaluated using gas chromatography-ion mobility spectroscopy (GC-IMS).Results and discussion: GC-IMS identified 57 volatile flavor compounds, including 17 aldehydes, 9 esters, 10 ketones, 3 pyrazines, 12 alcohols, 3 acids, 1 pyridine, and 2 ethers. Moreover, the aldehydes had the largest relative amount and kind. Seven identical key volatile flavor compounds with ROAV ≥ 1 were examined in five potato chips. In addition, the variety of key flavor compounds with ROAV ≥ 1 was more abundant in Leshi (LS) industrial fresh-cut fried potato chips. While the types of key volatile flavor compounds in Leshi (LS) industrial fresh-cut fried potato chips and other composite potato chips varied, the types of key volatile flavor compounds in composite fried and baked potato chips made with various formulations were consistent. In the sensory evaluation, Shuyuan (SY) industrial composite potato chips and Shiyanshi (SYS) homemade composite baked potato chips were preferred overall. The Leshi (LS) industrial fresh-cut fried potato chips and Kebike (KBK) industrial composite fried potato chips had greater relative levels of harmful factors. But none of the potato chips included trans-fatty acids. The correlation heatmap showed that the harmful factors in potato chips were mainly positively correlated with volatile flavor compounds such as aldehydes and ketones originating from the oxidative degradation of fat.Conclusion: The study provided a reference for choosing appropriate process conditions in potato chip processing so that the safety of the food can be enhanced while obtaining consumer-preferred food flavors.
研究领域:
食品科学
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分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2023
·Vol. 12
·期 2
·321
·
IF 5.2
Weitao Wang,Huaixu Wang,Zhongjun Wu,Tingting Duan,Pengzhan Liu,Shiyi Ou,Hani El-Nezami,Jie Zheng
Thermally processed food always contains various types of harmful substances. Control of their levels in food is important for human health. This work used the extracts from green tea dust, old green tea, yellow tea, white tea, oolong tea, and black tea to simultaneously mitigate diverse harmful substances in fried potato chips. The six tea extracts (30 g/L) all showed considerable inhibitory effects on the formation of 5-hydroxymethylfurfural (reduced by 19.8%–53.2%), glyoxal (26.9%–36.6%), and methylglyoxal (16.1%–75.1%). Green tea and black tea extracts exhibited better inhibitory abilities than the other three teas and were further investigated for other harmful compounds by various concentration treatments. Finally, pre-soaking of fresh potato slices in 50 g/L extracts of green tea dust displayed, overall, the most promising inhibitory capacity of HMF (decreased by 73.3%), glyoxal (20.3%), methylglyoxal (69.7%), acrylamide (21.8%), and fluorescent AGEs (42.9%) in fried potato chips, while it exhibited the least impact on the color and texture. The high level of catechins in green tea dust may contribute most to its outstanding inhibitory effect, whereas the distinguished inhibitory effect of black tea extract was speculated to be attributable to the high levels of theaflavins and amino acids in the fully fermented tea. This study indicated that green tea dust, a predominant waste of the tea industry, had great potential to be exploited to improve food quality and safety.Keywords:potato chips;tea extract;5-hydroxymethylfurfural;acrylamide;dicarbonyl compounds;advanced glycation end-products
研究领域:
食品科学
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食品安全
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茶叶化学
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食品加工
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Zhaojia Zou,Zhao Yin,Juanying Ou,Jie Zheng,Fu Liu,Caihuan Huang,Shiyi Ou
In physiological and thermally-processed conditions, alanine and serine efficiently eliminate acrolein to generate two main adducts, 2-(5-formyl-3,6-dihydropyridin-1(2H)-yl) propanoic acid and 2-(5-formyl-3,6-dihydropyridin-1(2H)-yl)-3-hydroxypropanoic acid, with amounts of 81.6 ± 4.24 μg/kg and 23.72 ± 0.40 μg/kg in fried potato crisps, respectively. Adduct formation markedly decreased the cytotoxicity of acrolein against Caco-2, GES-1 and HUVEC cells. The cell viability of them remained approximately100% after incubation with 200 µmolL -1 adducts, while the IC 50 values for acrolein in the three cells were 66, 54, and 16 µmolL -1 respectively. The adducts express the protective effects by tremendous reduction of cell apoptosis, reactive oxygen species (ROS) production, and DNA damage.
研究领域:
食品科学
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毒理学
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细胞生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2022
·
IF 5.895
Yifan Liang,Yuyao Zeng,Lin Luo,Zhenlin Xu,Yudong Shen,Hong Wang,Bruce D. Hammock
Acrylamide is toxic aliphatic amide formed via the Maillard reaction between asparagine and reducing sugars during thermal processing of food. Herein, a specific nanobody termed Nb-7E against the acrylamide derivative xanthyl acrylamide (XAA) was isolated from an immunized phage display library and confirmed to be able to detect acrylamide. First, an indirect competitive enzyme-linked immunosorbent assay (ic-ELISA) was established for acrylamide with a limit of detection (LOD) of 0.089 μg/mL and working range from 0.23 to 5.6 μg/mL. Furthermore, an enhanced electrochemical immunoassay (ECIA) was developed based on the optimized reaction conditions. The LOD was as low as 0.033 μg/mL, threefold improved compared to that of ic-ELISA, and a wider linear detection range from 0.39 to 50.0 μg/mL was achieved. The average recoveries ranged from 88.29 to 111.76% in spiked baked biscuits and potato crisps. Finally, the analytical performance of the ECIA was validated by standard ultraperformance liquid chromatography tandem mass spectrometry (UPLC-MS/MS).
研究领域:
食品科学
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分析化学
·
毒理学
✓ 已验证
DOI
PubMed
高影响因子
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