LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Qiu-Lan Liu,Yang Yi,Shi-Qi Wang,Hong-Xun Wang,Wei Xu,Ting Min,Li-Mei Wang
Lotus root is the most consumed aquatic vegetable in China. Both the actual boiling of lotus root and the simulated boiling of its extract were performed at different conditions to explore the development of non-enzymatic browning and the loss of reducing sugars, free amino acids, total free phenols and ascorbic acid. The kinetic parameters of zero-order and first-order models indicated that both browning degree and nutrient loss had a positive correlation with boiling time, temperature and pH value. Moreover, nutrient contents and boiling conditions were adopted as independent variables to establish the multiple linear regression model of browning degree ( P < 0.001), which confirmed that reducing sugars and total phenols principally contributed to the browning ( P < 0.01), through caramelization and phenol oxidation. With the addition of baking soda (pH 8), 100 °C boiling decreased the DPPH radical scavenging capacity and ferric reducing antioxidant power of lotus root extract by 62.96% and 58.51%, respectively. Furthermore, 120 °C boiling probably induced the formation of browning products, which possessed cytotoxicity against HepG2 and L02 cells. A short boiling time, as well as an acidic condition induced by added vinegar, is recommended for cooking and processing of lotus root in consideration of nutrition and health.
研究领域:
食品科学
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植物学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Ying Luo,Na Li,Shuo Lv,Deyang Li,Yuanyuan Hu,Xiaoyang Liu,Dayong Zhou
The whole oyster and its three independent parts (adductor muscle, visceral mass and mantle) were processed into ready-to-eat (RTE) samples and stored at 40 °C for 8 weeks. During storage, the whole oyster samples showed liquid exudation and progressive darkening. In contrast, the color of the visceral mass sample, mantle sample and whole oyster sample deteriorated more obviously than that of the adductor muscle sample. This may be due to the higher contents of transition metal ions, lipids and reducing sugars in the formers, which promote lipid oxidation, Maillard/Maillard-like reaction, and phenolic oxidation - the main cause of color deterioration. The exuding liquid, containing browning reaction substrates such as lipids, sugars and polyphenols as well as browning reaction products, directly stains the adductor muscle while also indirectly accelerating its browning reaction, ultimately leading to uniform discoloration throughout the whole oyster sample.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Yanbei Zhang,Jie Li,Shoulei Yan
Lactic acid bacteria fermentation significantly enhances the color quality of fruit and vegetable juices and delays non-enzymatic browning. Nevertheless, the underlying mechanisms had rarely been reported and the existing ones were only relatively superficial studies from the perspective of browning substrates. Therefore, the mechanism of lactic acid bacteria fermentation mitigating the browning of lotus rhizome juice was investigated from the perspective of browning product removal in this research. Results showed lactic acid bacteria improved the color of lotus rhizome juice by adsorbing browning pigment with 53.42 %. Peptidoglycan was the key site for pigment adsorption, with this capability being intricately linked to its composition and structure. Electrostatic and hydrophobic forces were involved in browning pigment adsorption. Notably, cell viability was not a factor that affected pigment adsorption. In the future, inactivated lactic acid bacteria can be widely used as biosorbents to enhance the color of unfermented food.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2019
·
IF 4.191
Yazhen Chen,Hetong Lin,Yanjie Li,Mengshi Lin,Jicheng Chen
Non-enzymatic browning of vinegar soaked-soybean residual solution was investigated using a model solution. A glycine-fructose-gallic acid model system was proposed by analyzing reducing sugars, amino acids, total phenolics, and pH value of the vinegar soaked-soybean residual solution. Based on the proposed model, the kinetics of 5-hydroxymethylfurfural (5-HMF) formation was also studied. The results showed that Maillard reaction and sugar pyrolysis might be the accurate mechanisms of non-enzymatic browning in vinegar soaked-soybean residual solution. The formation of 5-HMF in the model solution exhibited characteristics of the first-order kinetic model at temperature from 60 to 140 °C. The frequency constant k f was 450.65 /h, and the apparent activation energy E a was 20.15 kJ/mol. Acetic acid, Fe 2+ , and Fe 3+ significantly enhanced the browning rate and 5-HMF formation; whereas Ca 2+ , Mg 2+ , Na + , glucose oxidase, and H 2 O 2 inhibited the browning rate.
研究领域:
食品科学
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化学动力学
✓ 已验证
DOI
高影响因子
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2025
·
IF 3.2
Xie Dan,Wang Taiwei,Yang Yunyun,Luo Jingru,Zheng Liyou,Zhang Yu,Ke Jiawei,Xie Liangliang,Jin Jun
In this study, Schaal oven test and OXITEST were used to analyze and compare the oxidation behavior of three lipid fractions with different compositions from Antarctic krill: LF-1, LF-2 and LF-3, which have decreasing astaxanthin and tocopherols levels but increasing phospholipids (PLs), eicosapentaenoic acid and docosahexaenoic acid contents. Thereby, the effect of lipid composition of Antarctic krill on (AKO) its oxidative behavior was investigated. The results showed that the conventional oxidation indexes, especially peroxide value and thiobarbituric acid-reactive substances, were not accurate to evaluate the oxidation degree of lipid components, and the changes of astaxanthin and tocopherols content also confirmed this conclusion. The changes in the contents of PLs, amino acids and pyrrole indicated that non-enzymatic browning was involved in the oxidation process of AKO. LF-3 showed the highest degree of non-enzymatic browning and the highest final pyrrole yield of 1.607 mmol/g. The results of OXITEST showed that LF-2 showed the strongest oxidative stability with an induction time of 7.77 h, which was related to the protective effect of astaxanthin and tocopherols, the moderate degree of non-enzymatic browning and the possible synergistic antioxidant effect between tocopherols and PLs. This study has guiding significance for us to think about what kind of lipid composition can show strong oxidative stability, and has a positive impact on the development of AKO products with good storage stability. Graphical abstract
研究领域:
食品科学
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海洋生物学
✓ 已验证
产品关联
DOI
高影响因子
FOOD SCIENCE AND BIOTECHNOLOGY
·
2023
·Vol. 32
·期 8
·1039-1047
·
IF 2.9
Ye Yang,Deng Wenxin,Li Anjiao,Wu Yingting,Yuan Xianling,Wang Yang
Choerospondias axillaris, snow pear, and apple composite fruit puree can be affected by non-enzymatic browning during storage decreasing the market value of the product. This study aimed to explore, using kinetic methods, the effects of non-enzymatic precursors (polyphenols and ascorbic acid) and intermediates (5-hydroxymethylfurfural) on fruit puree stored at 4 °C for 35 days. The results showed that ascorbic acid fitted the first-order reaction model, while the 5-hydroxymethylfurfural was consistent with the complex reaction model. Furthermore, the 5-hydroxymethylfurfural content was 1.53 ± 0.18 mg/L, (corresponding to an increase of 565%), and the ascorbic acid content was 0.88 ± 0.22 mg/100 g, (corresponding to a decrease of 98.5%). The results also demonstrated a change in the titratable acid, soluble solids, and pH of the fruit puree. Finally, the correlation results revealed a significant correlation between non-enzymatic browning and 5-hydroxymethylfurfural, titratable acid, and pH (p < 0.05). Overall, the results suggest that the Maillard reaction could be responsible for the non-enzymatic browning of fruit purees during storage.
研究领域:
食品科学
·
化学动力学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Yue Huang,Xinyi Wang,Ying Lyu,Yu Li,Rongrong He,Haiming Chen
Non-enzymatic browning (NEB) reduced the colour quality of hot-air dried peppers, but the specific mechanism remains unclear. This may be related to the degradation of chlorophyll, ascorbic acid, and polyphenols. The findings revealed that the surface of pepper gradually browned during hot-air drying, with the Δ E ⁎ value and browning degree (BD) significantly increasing by 119.4 % and 62.9 %, respectively. However, the total phenol content (TPC) and ascorbic acid content decreased by 74.2 % and 84.3 %, respectively. TPC was negatively correlated with BD ( R = −0.86), and its value (31.7 %) was 300 times higher than that of other colour-related components (ascorbic acid, chlorophyll). UPLC-MS/MS analysis further identified 345 polyphenols, among which 1, 3-dicaffeoylquinic acid and 5,7-dihydroxy-3′, 4′, 5′-trimethoxyflavone were the two key monophenols influencing NEB ( R = −0.87). The results suggested that NEB pathways involve chlorophyll a nd ascorbic acid degradation, the Maillard reaction, and polyphenol degradation, with the latter playing a major role.
研究领域:
食品科学
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植物生理学
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分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Yuanyuan Hu,Xiangbo Zeng,Kaiyu Jiang,Ying Luo,Zhengze Quan,Jinjin Li,Yurong Ma,Xiaoming Guo,Dayong Zhou,Beiwei Zhu
Hot air drying (HAD) is an extensive method used on oysters and it causes the most intuitive change, a color change. However, the mechanism of color change remains unclear. This study showed that oysters underwent browning during the HAD process. The colorimetric parameter L * decreased while a * and b * increased, all of which were well described by the first-order color kinetic model. Mechanistically, the HDA process induced the oxidative browning of phenols and the generation of Maillard reaction products (5-hydroxymethylfurfural and hydrophilic pyrrole). Meanwhile, the HAD process caused lipid oxidation, leading to the reduction of phosphatidylethanolamine and the generation of reactive carbonyl compounds (aldehydes and α-dicarbonyl compounds). Moreover, the accumulation of hydrophobic pyrroles, a lipid-induced Maillard-like reaction product, was observed. These results suggest that, in addition to phenolic oxidation, sugar- and amino acid-mediated non-enzymatic browning reactions, lipid-mediated Maillard-like reactions play important roles in oyster darkening during the HAD process.
研究领域:
食品科学
·
化学
·
生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH
·
2025
·
IF 3.9
Jianhao Liang,Yufan Hu,Liqiang Yang,Qun Zhang,Yinzhu Ye,Ruonan Zhang,Peiwen Xiao,Mingfeng Chen,Zhengdong Cheng
Carbon quantum dots (CQDs) have attracted significant attention in both academic research and industrial applications due to their outstanding optical, electrical, and chemical properties. However, their complex synthesis and low yield limit large-scale industrial applications. This study developed a rapid and efficient synthesis method for CQDs based on the nonenzymatic browning reaction of ascorbic acid and citric acid. CQDs synthesized at relatively low temperatures (90–160 °C) exhibited sizes ranging from 1.5 ± 1.3 to 3.3 ± 2.9 nm and thicknesses between 0.5 and 3.2 ± 0.3 nm, achieving a maximum product yield of 19.85 ± 0.67 wt % at 150 °C for 4 h. CQDs exhibited a robust emulsifying performance across multiple oil phases, maintaining stable emulsions for 7 days. This work provides a novel strategy for the scalable synthesis and industrial application of CQDs.
研究领域:
材料科学
·
纳米技术
·
化学工程
·
胶体与界面科学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）