FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Dingding Li,Beibei Chu,Bo Li,Xiong Wang,Xingguang Chen,Qianhui Gu
Because of its peculiar flavor, chili oil is widely used in all kinds of food and is welcomed by people. Chili pepper is an important raw material affecting its quality, and commercial chili oil needs to meet various production needs, so it needs to be made with different chili peppers. However, the current compounding method mainly relies on the experience of professionals and lacks the basis of objective numerical analysis. In this study, the chroma and capsaicinoids of different chili oils were analyzed, and then the volatile components were determined by gas chromatography-mass spectrometry (GC–MS) and gas chromatography-ion migration spectrometer (GC-IMS) and electronic nose (E-nose). The results showed that Zidantou chili oil had the highest L*, b*, and color intensity (ΔE) (52.76 ± 0.52, 88.72 ± 0.89, and 118.84 ± 1.14), but the color was tended to be greenyellow. Xinyidai chili oil had the highest a* (65.04 ± 0.2). But its b* and L* were relatively low (76.17 ± 0.29 and 45.41 ± 0.16), and the oil was dark red. For capsaicinoids, Xiaomila chili oil had the highest content of capsaicinoids was 2.68 ± 0.07 g/kg, Tianjiao chili oil had the lowest content of capsaicinoids was 0.0044 ± 0.0044 g/kg. Besides, 96 and 54 volatile flavor substances were identified by GC–MS and GC-IMS respectively. And the main volatile flavor substances of chili oil were aldehydes, alcohols, ketones, and esters. A total of 11 key flavor compounds were screened by the relative odor activity value (ROAV). Moguijiao chili oil and Zidantou chili oil had a prominent grass aroma because of hexanal, while Shizhuhong chili oil, Denglongjiao chili oil, Erjingtiao chili oil, and Zhoujiao chili oil had a prominent floral aroma because of 2, 3-butanediol. Chili oils could be well divided into 3 groups by the partial least squares discriminant analysis (PLS-DA). According to the above results, the 10 kinds of chili oil had their own characteristics in color, capsaicinoids and flavor. Based on quantitative physicochemical indicators and flavor substances, the theoretical basis for the compounding of chili oil could be provided to meet the production demand more scientifically and accurately.
研究领域:
食品科学
·
化学分析
·
感官科学
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产品关联
DOI
PubMed
高影响因子
MOLECULES
·
2023
·Vol. 28
·期 20
·7075
·
IF 4.6
Qionglian Zhang,Yan Chen,Fang Geng,Xiaoyun Shen
As an indispensable process in the microencapsulation of active substances, emulsion preparation has a significant impact on microencapsulated products. In this study, five primary emulsions of paprika oleoresin (PO, the natural colourant extracted from the fruit peel ofCapsicum annuumL.) with different particle sizes (255–901.7 nm) were prepared using three industrialized pulverization-inducing techniques (stirring, ultrasound induction, and high-pressure homogenization). Subsequently, the PO emulsion was microencapsulated via spray drying. The effects of the different induction methods on the physicochemical properties, digestive behaviour, antioxidant activity, and storage stability of PO microencapsulated powder were investigated. The results showed that ultrasound and high-pressure homogenization induction could improve the encapsulation efficiency, solubility, and rehydration capacity of the microcapsules. In vitro digestion studies showed that ultrasound and high-pressure homogenization induction significantly increased the apparent solubility and dissolution of the microcapsules. High-pressure homogenization induction significantly improved the antioxidant capacity of the microcapsules, while high-intensity ultrasound (600 W) induction slowed down the degradation of the microcapsule fats and oils under short-term UV and long-term natural light exposure. Our study showed that ultrasound and high-pressure homogenization equipment could successfully be used to prepare emulsions containing nanoscale capsicum oil resin particles, improve their functional properties, and enhance the oral bioavailability of this bioactive product.Keywords:paprika oleoresin;ultrasound;high-pressure homogenization;spray drying;storage stability
研究领域:
食品科学
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化学工程
·
制药技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Analytical Methods
·
2022
·Vol. 16
·期 2
·318-329
·
IF 3.498
Yun Ning,Lu Chaoqun,Sun Tian,Xu Baocai,Song Yushen,Zong Zibing,Chen Kangwen,Huang Ganhui,Chen Xingguang,Gu Qianhui
Red pepper oil is a kind of condiment used in food factories, and its spicy degree can be reflected by the content of capsaicin. However, the classification method of red pepper oil is too subjective to be applied in food factories. In our work, a sensitivity electrochemical sensor for detecting capsaicin was constructed based on the glassy carbon electrode (GCE) modified with β-cyclodextrin (β-CD) assisted reduced graphene oxide (rGO). The results showed that the introduction of β-CD made rGO more dispersed, increasing the electrochemical active surface area of β-CD/rGO, thus improving the charge transfer rate. Furthermore, polycyclodextrin with selective recognition ability was dispersed on the surface of rGO, providing the possibility of capsaicin enrichment on the surface of the sensor. Based on these reasons, the sensor had a lower detection limit (0.05 μg/mL), and acceptable stability and anti-interference. Most importantly, β-CD/rGO/GCE displayed a satisfactory recovery rate (94.83 ~ 115.75%) in the detection of red pepper oil, and there was no statistical significance difference between this method and the LC–MS method.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2025
·
IF 4.6
Guangli Li,Nayu Chen,Yafeng Zhang,Tianyu Wang,Rui Zhu,Yuan Jin,Nanke Ma
Rhodamine B (RhB) is highly carcinogenic and is therefore prohibited as a food colorant. Hence, it is necessary to establish a simple but effective technique for the sensitive determination of RhB in foodstuff. Herein, an efficient voltammetric platform was established for the detection of RhB in chili oil based on flower-like β-Bi 2 O 3 microsphere/multiwalled carbon nanotube composites (β-Bi 2 O 3 /MWCNTs). Various microscopic and spectroscopic techniques confirmed the successful formation of β-Bi 2 O 3 /MWCNTs. Owing to the synergistic effect from β-Bi 2 O 3 microspheres and MWCNTs, the β-Bi 2 O 3 /MWCNTs demonstrated superior electrocatalytic activity for the oxidation of RhB as compared to the individual components. Electrochemical kinetics tests confirmed that the RhB electrooxidation was governed by an irreversible and adsorption-controlled process, and involved two electrons one proton transfer pathway. The oxidation peak currents of RhB were linearly correlated with RhB concentrations ranging from 0.05 to 100 μM with a low limit of detection (0.002 μM). The β-Bi 2 O 3 /MWCNT demonstrated strong anti-interfering ability against other azo colorants, and retained robust voltammetric responses for at least 14 days. Moreover, the concentrations of RhB in chili oil were accurately detected by the β-Bi 2 O 3 /MWCNT via second-order derivative linear scan voltammetry with satisfactory recovery. Overall, the β-Bi 2 O 3 /MWCNT/GCE shows great potential for in-situ analysis of trace amounts of RhB in various food matrices.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
ANALYST
·
2015
·Vol. 140
·期 5
·1731-1738
·
IF 4.107
Di Chen,Yun-Qing Huang,Xiao-Mei He,Zhi-Guo Shi,Yu-Qi Feng
A rapid analysis method by coupling carbon nanotube film (CNTF) microextraction with desorption corona beam ionization (DCBI) was developed for the determination of Sudan dyes (I–IV) and Rhodamine B in chilli oil samples. Typically, CNTF was immersed into the diluted solution of chilli oil for extraction, which was then placed directly under the visible plasma beam tip of the DCBI source for desorption and ionization. Under optimized conditions, five dyes were simultaneously determined using this method. Results showed that the analytes were enriched by the CNTF through the π–π interactions, and the proposed method could significantly improve the sensitivities of these compounds, compared to the direct analysis by DCBI-MS/MS. The method with a linear range of 0.08–12.8 μg g−1 and good linear relationships (R2 > 0.93) in a multiple reaction monitoring (MRM) mode was developed. Satisfactory reproducibility was achieved. Relative standard deviations (RSDs) were less than 20.0%. The recoveries ranged from 80.0 to 110.0%, and the limits of detection (LODs) were in the range of 1.4–21 ng g−1. Finally, the feasibility of the method was further exhibited by the determination of five illegal dyes in chilli powder. These results demonstrate that the proposed method consumes less time and solvent than conventional HPLC-based methods and avoids the contamination of chromatographic column and ion source from non-volatile oil. With the help of a 72-well shaker, multiple samples could be treated simultaneously, which ensures high throughput for the entire pretreatment process. In conclusion, it provides a rapid and high-throughput approach for the determination of such illicit additions in chilli products.
研究领域:
分析化学
·
食品安全
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CONTROL
·
2022
·
IF 6.652
Xuanyu Sha,Siqingaowa Han,Guoqiang Fang,Nan Li,Dianyang Lin,Wuliji Hasi
In this work, a facile and effective method for assembly and transfer nanoparticles on thin layer chromatography (TLC) plate was proposed and used to combined with layer chromatography-surface-enhanced Raman spectroscopy (TLC-SERS) strategy for detection of Rhodamine B and Sudan I. First, Monodispersed Ag NCs with broadly tunable diameters (from 41 to 67 nm) and 7.25 × 10 5 maximum actual enhancement factor (AEF) were successfully prepared and systematically investigated for its optic performance use in TLC-SERS. Au@Ag NCs were monitored by TEM, SEM and UV–Vis spectrometer. The optical properties of Ag NCs were simulated and the experimental results showed good consistency with simulation results of absorption spectra. Through three phases interfacial technique and a simple transfer method, nanostructures were assembled on the TLC plate. Moreover, the semi-quantitative analysis of Rhodamine B and Sudan I in the range of 1–200 ppm was performed based on the assembled TLC plate with the limit of detection as low as 1 ppm. In addition, the practical feasibility of this strategy was verified by the detection of Sudan I and Rhodamine B in chili oil. In general, this assembled TLC-SERS strategy builds a connection for the application of nanomaterials with rich morphology in TLC-SERS, which has a great application prospect and practical application value.
研究领域:
分析化学
·
食品安全检测
·
纳米技术
✓ 已验证
DOI
高影响因子
ANALYTICA CHIMICA ACTA
·
2015
·
IF 4.513
Qin Zhao,Jing Xu,Jia Yin,Yu-Qi Feng
In the present study, humic acids (HAs) were applied as both a matrix for matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS) and an adsorbent of magnetic solid phase extraction (MSPE) for the first time. As natural macromolecule compounds, HAs are inherently highly functionalized and contain laser energy absorbing–transferring aromatic structures . This special molecular structure made HAs a good candidate for use as a MALDI matrix in small molecule analysis. At the same time, due to its good adsorption ability, HAs was prepared as MSPE adsorbent via a simple co-mixing method, in which the commercially available HAs were directly mixed with Fe 3 O 4 magnetic nanoparticles (MNPs) in a mortar and grinded evenly and completely. In this process, MNPs were physically wrapped and adhered to tiny HAs leading to the formation of magnetic HAs (MHAs). To verify the bi-function of the MHAs, Rhodamine B (RdB) was chosen as model compound. Our results show that the combination of MHAs-based MSPE and MALDI-TOF-MS can provide a rapid and sensitive method for the determination of RdB in chili oil. The whole analytical procedure could be completed within 30 min for simultaneous determination of more than 20 samples, and the limit of quantitation for RdB was found to be 0.02 μg/g. The recoveries in chili oil were in the range 73.8–81.5% with the RSDs less than 21.3% (intraday) and 20.3% (interday). The proposed strategy has potential applications for high-throughput analysis of small molecules in complex samples.
研究领域:
分析化学
·
环境科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Yiwen Zhu,Xiang Li,Shui Jiang,Yin Zhang,Lihua Zhang,Yuan Liu
The pungency and flavor experience of peppers determines their economic benefits and consumption; thus, a systematic sensory evaluation of peppers is essential to monitor their production. Here the Scoville heat units (SHUs) of powders and oils of seven commercial peppers in China (i.e., Indian, Erjintiao, Shizhuhong, Zidantou, Xinyidai, Mantianxing and Denglong) were derived based on concentrations of capsaicin and dihydrocapsaicin. Then, the pungency and sensory profiles of pepper products were investigated by 11 trained panelists. The potential indicators for predicting perceived pungency in peppers were found based on correlation analysis. The Indian pepper stood out for its highest SHU (85909), bright redness, peppery, and bitterness, but lacked herb/woody flavor. But other species had more varied flavor profiles and gentler mouth-feelings. SHU and capsaicin were more recommended in predicting the perceived pungency in pepper powder and pepper oil. This study offers a framework for evaluating the sensory characteristics of pepper products.
研究领域:
食品科学
·
感官评价
·
化学
·
农业
✓ 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）