JOURNAL OF THE ELECTROCHEMICAL SOCIETY
·
2017
·Vol. 164
·期 14
·A3832
·
IF 3.259
Hanwei Wang,Chao Wang,Ye Xiong,Chunde Jin,Qingfeng Sun
The insatiable appetite for low-cost, high-energy, stabilized and miniaturized energy storage devices has become a hot social issue in the twenty-first century. In this study, Chinese Tofu, a very common and low-cost commercial product, was used to synthesize N-doped interconnected porous carbon materials (NICPs) via a low-budget method. The special features, such as the interconnected structure, ultrahigh surface area (2471 m2g−1), abundant macropores/mesopores and heteroatom dopant, cause NICPs to exhibit satisfactory electrochemical performances in supercapacitors and lithium-ion batteries (LIBs). In a three-electrode cell, as-prepared carbon exhibited an excellent capacitance of 263 Fg−1 and an outstanding capacitance retention of 99.67% after 10000 cycles. A soft package symmetric supercapacitor made from the NICP-800 electrode, which used 1 M EMIMBF4/AN as the electrolyte, exhibited a high-energy density of 190 Whkg−1 at a power-density of 1950 Wkg−1 over a voltage range of 4 V. Additionally, the carbon material has a high lithium storage capacity of 886 mAhg−1 and a good rate capability.
研究领域:
材料科学
·
能源存储
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2023
·
IF 5.2
Qiuhong Huang,Qi Sun,Zhongyue Tang,Xuefeng Zeng
The value-added utilization of okara is restricted by the large particle size and high cost of microfabrication means. In this study, the changes of particle size and dietary fiber content of okara treated with K 2 CO 3 are investigated, and the effects of micronized okara(MO)(0%, 8%, 16%, 24%) on the physicochemical quality and in vitro starch digestion of rice tofu(RT) are further explored. The particle size of okara varied from 458.24 μm to 37.06 μm by being treated with K 2 CO 3 . The quality results of microfined okara rice tofu (MO-RT) products showed that dietary fiber and yield increased gradually while whiteness decreased. In addition, texture profile analysis results revealed that MO enhanced the viscosity of RT, but decreased the hardness, cohesiveness and chewiness . SEM results revealed that MO (8%, 16%) could combine well with starch gel. Meanwhile, adding MO significantly increased the resistant starch (RS) of RT and decreased the predicted glycemic index (p GI). XRD and FTIR indicated that the addition of MO increased the crystallization area and changed the multi-scale structure. Therefore, the present study proposed a low-cost and safe method of reducing the particle size of okara, and presented the potential to change the physicochemical quality and starch digestion of rice tofu.
研究领域:
食品科学
·
营养学
✓ 已验证
DOI
高影响因子
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
2020
·Vol. 58
·期 2
·520-531
·
IF 1.946
Lan Qiuyu,Lin Zhaohui,Dong Hongmin,Wu Dingtao,Lin Derong,Qin Wen,Liu Jiang,Yang Wenyu,Zhang Qing
Influence of lyophilized okara with varying particle sizes (250–380, 150–180, 120–150, and < 75 μm) on the quality of glucono-δ-lactone-induced tofu was investigated. Adding okara significantly ( p < 0.05) improved the yield, water-holding capacity, cooking loss, and nutritional value of the conventional tofu. The gel strength and sensory score of the okara-added tofu (OAT) increased with the decreasing of the particle size of okara, and these quality attributes of the OAT were better than those of the conventional tofu, except for the OAT with 250–380 μm okara. The microstructural profile of the OAT with reduced okara particle size was similar to that of the conventional tofu. Theoretically, the addition of okara mainly impacted the interactions among denatured proteins via disulfide bonding and hydrophobic interactions and the sizes of insoluble solid and oil droplet in soymilk, thereby affecting the formation of the gel network and finally the edible quality of tofu. In conclusion, the addition of okara with appropriate particle sizes can remarkably improve the processing quality and nutritional value of tofu, which is beneficial to the reasonable exploration of okara for the producers of soybean products.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Xin Ma,Shimin Wu
Reductions in polycyclic aromatic hydrocarbon (PAH) concentrations have been observed during frying. However, transformation mechanisms of PAHs remain unclear. We hypothesize that PAHs may be oxidized into oxygenated polycyclic aromatic hydrocarbons (OPAHs) and other derivatives during frying. First, the levels of 24 PAHs and 12 OPAHs during frying stinky tofu were evaluated. Among the OPAHs, 9,10-anthraquinone exhibited the greatest increase in frying oil, with an increase rate of 55 %. The transformation of anthracene into 9,10-anthraquinone was further confirmed through stable isotope tracing. Targeted and untargeted mass spectrometry analyses suggested that anthrone, heavy PAHs, and alkyl derivatives were also produced from anthracene. Theoretical calculations revealed that radical addition was kinetically and energetically more favourable than hydrogen abstraction in the initial reaction of anthracene. This study systematically elucidates, for the first time, the transformation mechanisms of anthracene in frying oil, paving the way for reducing health risks associated with PAHs.
研究领域:
食品科学
·
环境化学
·
健康与毒理学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 3.3
Jun Wang,Feilong Zhang,Chuanli Zeng,Xiaoli Xi,Ting Yao,Haiyan Yang,Yanli Ma
Summary Sufu, a traditional Chinese fermented soybean food, had its flavour and quality influenced by the specific strains and fermentation environment. To investigate how microbial community succession affects the volatile aroma substances of Mucor racemosus sufu during fermentation, the microbial community structure using high-throughput sequencing (HTS) technology was analysed. Additionally, volatile flavour compounds using solid-phase microextraction gas chromatography mass spectrometry (SPME-GC–MS) were detected. Throughout the pre-fermentation, salting, and post-fermentation stages, the changes in the microbial communities over time and space due to environmental variations were observed. The colony compositions at the phylum and genus levels were also analysed. The results revealed that Proteobacteria and Actinobacteria were the dominant bacterial phyla in the final fermented product. Furthermore, several microorganisms associated with flavour substances were identified, such as Lactobacillus , Pseudomonas , Wescheria , Hyphomyces , Candida , and Pichia . These microorganisms primarily influenced the synthesis of alcohols and acids, contributing to the overall flavour profile of the sufu. In the analysis of the final product, it identified fifty-four volatile flavour compounds, including alcohols, esters, phenolic acids, aldehydes, ketones, ether, alkenes, and other compounds. These findings have important implications for isolating specific strains, enhancing flavour, and providing a solid foundation for optimising and ensuring the quality of sufu.
研究领域:
食品科学
·
微生物学
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Changling Wu,David Julian McClements,Bohui Ma,Zhiquan Lai,Fenghua Wu,Xingquan Liu,Peng Wang
Currently, there is great interest in converting edible agro-waste, such as okara from soybean production, into value-added products. For this study, we focus on fabricating composite hydrogels from okara cellulose nanofibers (CNFs) and carrageenan (CA). We also examined the effects of TEMPO oxidation of the okara CNFs, as well as CA concentration, on the microstructure and physicochemical properties of the composite hydrogels. The water holding capacity, oil holding capacity, surface tension, gel strength , and viscoelasticity of the composite microgels increased with increasing CA concentration, and it was found that the highest values were obtained for TC-CA2 hydrogel: contact angle = 43.6° and surface tension = 45.12 mN/m, which was attributed to the formation of a more regular and dense three-dimensional gel network. All the CNF-CA microgels had highly anionic ζ-potential values (−38.8 to −50.1 mV), with the magnitude of the negative charge increasing with TEMPO oxidation and carrageenan concentration. These results suggest there would be strong electrostatic repulsion between the composite hydrogels. The composite microgels produced in our work may be useful functional materials for utilization within the food industry, thereby converting a waste product into a valuable commodity.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
PROGRESS IN ORGANIC COATINGS
·
2023
·
IF 6.6
Qais Ali Al-Maqtari,Talal Abdulrazzak Ali Alkawry,Kabirou Odjo,Adel Ali Saeed Al-Gheethi,Mohamed Ghamry,Amer Ali Mahdi,Waleed Al-Ansi,Weirong Yao
This study aimed to improve the shelf life of fresh tofu (FT) by applying chitosan (CH) and/or gelatin (GEL) films loaded with two concentrations of microcapsules containing Pulicaria jaubertii extract (MPE). The effect of packaging on the shelf life of FT was evaluated based on physicochemical, microbiological, and textural properties and bioactive compounds during storage for 4 days at 25 °C. In comparison with the films without MPE, the films containing MPE were more effective at extending the shelf life of FT, and those with 2 % MPE concentration achieved optimum results. The FT packaged by CH:GEL film containing 2 % MPE had a positive effect on the studied properties of FT during the storage period, with optimum values in weight loss (47.96 %), moisture content (23.09 %), pH (5.2), acidity (0.049 g lactic acid/100 g FT), hardness (1.74 N), chewiness (1.14), and cohesiveness (0.87 N) after 4 days of storage, whereas the FT packaged by CH film containing 2 % MPE showed less change in free amino acid combinations and had the lowest count of coliform (2.69 log/g FT), E. coli (1.77 log/g FT), Staphylococcus spp. (1.98 log/g FT), and total fungi (4.95 log/g FT) after 4 days of storage. The FT packaged with GEL film containing 2 % MPE showed the highest total phenolic content (2.39 mg gallic acid equivalent/g FT) and the highest scavenging values of DPPH (139.52 ± 3.45 μg ascorbic acid/g FT) and ABTS + (228.71 ± 1.11 μg Trolox equivalents/g FT) on day 4. However, CH and/or GEL films with MPE led to the formation of high-quality films that can effectively prolong the shelf life of FT.
研究领域:
食品科学
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材料科学
·
生物技术
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Shuaizheng Wang,David Julian McClements,Qinqin Lan,Bohui Ma,Jie Hou,Yijun Zuo,Peng Wang,Fenghua Wu,Juan He,Weiping Zheng,Xingquan Liu,Changling Wu
This study focused on the fabrication of composite hydrogels using okara cellulose nanofibers (CNFs) and guar gum (GG)and then evaluating their potential application in modifying the properties of tofu. Okara CNFs were extracted and oxidized by 2,2,6,6-tetramethylpiperidine-1-oxyl (TEMPO), and then various hydrogels were prepared and added to tofu. The results indicated that the hydrogen bonds between okara CNFs and GG (FTIR: O-H peak red shift) and the strong electrostatic repulsion among okara CNFs (ζ-potential of CNFs: −32.9 mV) contributed to the formation of the hydrogel. The crystal structure (crystallinity:76.3 %) and thermal (thermal degradation:729.7 °C) of the composite hydrogels (TG-US) were better than those of individual GG hydrogels. Rheology indicated that sonication treatment significantly improved the storage modulus (G′) of the composite hydrogel. In tofu, adding oxidized and/or sonicated hydrogels improved textural properties. Overall, this research reveals the potential of utilizing composite hydrogels made from okara in plant-derived food applications, aiming to turn soybean processing waste materials into valuable functional materials and food additives, thereby enhancing economic returns and environmental sustainability.
研究领域:
食品科学
·
材料科学
·
纳米技术
·
高分子科学
·
可持续农业
·
植物基食品加工
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD SCIENCE
·
2021
·Vol. 86
·期 6
·2410-2420
·
IF 3.167
Hailing Gao,Jingjing Xu,Mengna Tan,Dongdong Mu,Xingjiang Li,Yanyan Zhao,Zhi Zheng
Tofu prepared by conventional methods often has a bitter taste and poor water-holding capacity (WHC). To improve the quality of the product, alternative processes must be developed. Herein, the effect of ultrasound pretreatment on the properties of soymilk and tofu gel derived thereof were investigated. Treatment of soymilk with ultrasound gave rise to a reduction in the particle size and an enhancement in the surface hydrophobicity, whereby optimum values were obtained after 15 min treatment. Subsequently, microbial transglutaminase (MTG) was added to ultrasound-treated soymilk to promote the soy protein crosslinking. The gel strength, WHC, and nonfreezable water content of MTG-catalyzed tofu gel obtained from treated soymilk increased with the extension of the ultrasound pretreatment time, whereas the free sulfhydryl content decreased because of the formation of disulfide bonds. Fourier transform infrared spectroscopy demonstrated variations in the secondary structure of MTG-catalyzed tofu gel. Furthermore, soymilk's exposure to high-intensity ultrasound pretreatment led to a tofu gel with a dense, homogenous, and stable network structure, as evidenced by scanning electron microscopy. Therefore, this study answers for the theoretical support of the industrial production of MTG-catalyzed tofu gel from ultrasound-treated soymilk. Practical Application High-intensity ultrasound pretreatment improved the texture properties of MTG-catalyzed tofu gel. The resulting MTG-catalyzed tofu gel has potential application in industrial production.
研究领域:
食品科学
·
生物技术
·
化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
APPLIED SURFACE SCIENCE
·
2024
·
IF 6.3
Xiujuan Ma,Hongyan Zhang,Chu Chen
An ammonia (NH 3 ) sensor with high sensitivity based on indium-doped cerium oxide (In/CeO 2 ) was prepared by hydrothermal method , and its sensing mechanism was revealed by first-principles. Experimental results show that indium ion (In 3+ ) doping can effectually increase the sensitivity of NH 3 sensor based on CeO 2 , which is mainly attributed to the enhancement in the number of oxygen vacancies and oxygen free radicals on the surface of In/CeO 2 . In/CeO 2 sensor for NH 3 with a response value of 5412.93 at a concentration of 1000 ppm, which is 65 times that of CeO 2 sensor. Moreover, the low detection limit (LOD) of In/CeO 2 is 0.433 ppm and its response/recovery time to 5 ppm NH 3 is 1.1 s/1.4 s. Furthermore, the density functional theory (DFT) calculation confirmed that NH 3 has higher adsorption-induced charge transfer and adsorption energy on the surface of In/CeO 2 than other gases. This makes it easier for In/CeO 2 to adsorb NH 3 molecules and release more conduction electrons, thus improving the performance of In/CeO 2 . In addition, In/CeO 2 sensor can be effectively used to detect the freshness of tofu through the concentration of NH 3 released by the tofu in different storage environments. This work is beneficial to the safety monitoring of high protein food.
研究领域:
材料科学
·
传感器
·
食品安全
·
化学工程
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Guang Liu,Yafan Liu,Kum-Song Ro,Lei Du,Ya-Jie Tang,Li Zhao,Jingli Xie,Dongzhi Wei
Lactiplantibacillus plantarum X7021 is a novel strain originated from the brine of stinky tofu. In order to investigate the application potential of the strain in food industry, the genomic characteristics as well as some metabolic features were studied using comparison genomics and transcriptional assay. The complete genome of X7021includes a 3,407,054 bp chromosome with 3259 protein coding sequences, and 6 plasmids. L. plantarum strains, WCFS1, JDM1, and ST-III were selected for comparative genomic analysis. Results revealed that X7021 is safe for the application in foods with less antibiotic resistance and virulence genes. The strain has 25 complete phosphotransferase system transporters and strong proteolytic system for its adaptability to various foodstuffs. The strain containes a complete purine metabolic pathway incorporating 4 permeases, resulting in the reductions of 38.9% guanine, 26.1% hypoxanthine and 70.2% xanthine during the soymilk fermentation. Soy isoflavone glycosides could be converted to corresponding aglycones by two β-glucosidases. The strain could grow in 700 mg/L nitrite and entirely degrade 100 mg/L nitrite during 24 h based on highly active nitrite transporter and nitrite reductase. Accordingly, the results suggest that L. plantarum X7021 is a prospect starter candidate for the fermentation of plant foodstuffs.
研究领域:
微生物学
·
食品科学
·
基因组学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）