Food Science & Nutrition
·
2020
·Vol. 8
·期 7
·3234-3242
·
IF 1.797
Yanyun Zhu,Hongji Chen,Leyan Lou,Yixin Chen,Xingqian Ye,Jianchu Chen
The copigmentation effects of three phenolic acids (ferulic acid, sinapic acid, and syringic acid) on the color and thermal stability of Chinese bayberry anthocyanins were investigated. The three copigments of ferulic acid, sinapic acid, and syringic acid were found to have significant effects on the color enhancement of bayberry anthocyanins ( p < .05). The maximum absorption wavelength of the anthocyanin aqueous solution exhibited a bathochromic shift, L * decreased, and a * increased with the increase in the molar ratio of copigments. The thermal stability of bayberry anthocyanins was significantly improved after copigmentation. No new anthocyanin derivatives appeared after copigmentation. The thermodynamic parameters (Δ G , Δ H , Δ S ) of the three processes were all negative, indicating the three copigmentations were generally spontaneous and exothermic. The equilibrium constant ( K ) of the sinapic acid group was the greatest among the three phenolic acids, indicating that sinapic acid was more effective in stabilizing the anthocyanins.
研究领域:
食品科学
·
植物化学
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产品关联
DOI
PubMed
高影响因子
RSC Advances
·
2022
·Vol. 12
·期 17
·10386-10394
·
IF 4.036
Hongzhi Zhao,Kun Zhang,Kuanjun Fang,Furui Shi,Ying Pan,Fuyun Sun,Dezhen Wang,Ruyi Xie,Weichao Chen
Mercerization can improve the utilization rate of dyes in the dyeing process, and reduce the discharge of washing wastewater. However, the effect and mechanism of mercerization is not clear on digital inkjet printing of cotton fabric. In this work, two kinds of cotton fabrics (original and mercerized) were used for reactive dye digital inkjet printing, and the color improvement mechanism of caustic soda mercerization was investigated. It was found that the crystallinity of cotton fibre was adjusted from 73.9% to 58.5% by caustic mercerization, and the breaking strength did not decrease compared with original cotton fibre. Thus, the accessible reactive hydroxyl groups and the wettability were enhanced for treated cotton fibres, which promoted the inks' wick into the fibres. Interestingly, the penetration of ink droplets between the yarns and fibres after caustic mercerization was decreased, thus the dyes mainly gathered on the surface of cotton fabric. The cotton fibres' cross section structure changed from flat oval to round, which increased the contact area between reactive dyes and fibres. At a certain amount of ink, the optimal K/S value of 23.47 was achieved for treated cotton fabrics, which was higher than that of untreated cotton fabrics (17.15). Meanwhile, the printed fabrics displayed good washing fastness, rubbing fastness and glossiness. This work has important theoretical guiding significance for producing high quality mercerized cotton fabric digital printing products and reducing printing wastewater discharge.
研究领域:
纺织科学
·
染整工程
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DOI
PubMed
高影响因子
Journal of Materials Chemistry C
·
2015
·Vol. 4
·期 7
·1386-1391
·
IF 4.696
Bing Yu,Feng Zhai,Hailin Cong,Di Yang
Photosensitive polystyrene (PS)/silver bromide (AgBr) hybrid colloidal crystals were prepared using a co-deposition method. After treatment with UV light, the infiltrated AgBr decomposed to silver nanoparticles (Ag-NPs), and PS/Ag-NP hybrid colloidal crystals with enhanced structural colours were obtained. The enhanced structural colors are due to the absorption of incoherent scattering light and increase in color saturation by the embedded Ag-NPs. The band gaps of the PS colloidal crystals, and PS/AgBr and PS/Ag-NP hybrid colloidal crystals were measured using a UV-vis reflection spectrometer and calculated using Bragg law. The obtained PS/Ag-NP hybrid colloidal crystals could be used as recoverable colorimetric naked eye probes for bromine (Br) gas sensing with a detection limit of 15 mmol L−1 at a sensing time of 50 s. The sensor had a very reliable performance after repeated bromine sensing, and could be mass produced facilely with very low cost.
研究领域:
材料科学
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化学传感器
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纳米技术
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Cailin Qiao,Xinrou Wang,Huibo Luo,Yi Ma,Ping Yang,Danqun Huo,Suyi Zhang,Changjun Hou
The direct and rapid detection of high-concentration tannic acid (TA) was crucial for food quality monitoring. In this study, a TA detection system was developed based on a binary metal V and Co-enclosed carbon substrate (VCo-N-C) nanozyme with laccase-like activity, which innovatively shifted the conventional detection approach from the 3,3′,5,5′-tetramethylbenzidine (TMB) discoloration principle to the 4-aminoantipyrine(4-AP) color enhancement principle. In the presence of VCo-N-C, 4-AP specifically bound to the oxidation products of TA, resulting in a brown-red compound. The sensing platform reduced the reaction time to 10 min and extended the detection range to 0.1–3000 mg/L (R 2 > 0.99). Ultimately, the VCo-N-C&4-AP system was successfully applied to detect TA content in high-concentration actual samples such as brandy, white liquor, and tea beverages without the need of pretreatment. This study provided a new and powerful strategy for food quality control and monitoring.
研究领域:
生物化学
·
食品安全
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产品关联
DOI
PubMed
高影响因子
CHEMICAL ENGINEERING JOURNAL
·
2023
·
IF 15.1
Xiaoting Li,Cheng Qian,Yonghui Tian,Naizhi Yao,Yixiang Duan,Zhijun Huang
In this work, Pt-Ru bimetallic nanoclusters (Pt-Ru NCs) were prepared by a simple one-pot hydrothermal method. The as-prepared Pt-Ru NCs has extremely high peroxidase-like activity, showing a specific activity of 115.36 U/mg far superior to Pt NCs and many reported single-atom nanozymes. This can be attributed to the various microstructures effective for catalysis and unique electron transfer characteristics leading to active hydroxyl radicals ( OH) activation as revealed by density functional theory. By using the Pt-Ru NCs as a substitute for natural horseradish peroxidaseand when cross-linking with antibody as a catalytic label, the colorimetric enhanced lateral flow immunoassay (LFIA) for D-dimer detection was established. As a result, with only 20 s of additional coloration, the visual sensitivity can be improved by about 100 times to 1 ng/mL, while maintaining good specificity and anti-interference. In general, the excellent performance indicates that the Pt-Ru NCs have great potential in colorimetric detection, which is worthy of further promotion.
研究领域:
生物化学
·
医学诊断
·
纳米材料
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产品关联
DOI
高影响因子
CARBOHYDRATE POLYMERS
·
2024
·
IF 10.7
Yiwen Bao,Mingshuang Wang,Xu Si,Dongnan Li,Hailong Gui,Qiao Jiang,Jiaxin Li,Shufang Yang,Yiyun Yang,Zhongxia Li,Bin Li
The development of oral film with diverse colors and customized nutrition is in line with the innovation of emerging food . In this study, polychromatic system was formed by regulating the ratio of phycocyanin (PC) to blueberry anthocyanin (BA). Further, chondroitin sulfate (CS) was utilized to achieve color-enhanced and homeostatic effects on PC-BA, and κ-carrageenan (KC) - starch complex was exploited as printing ink to construct oral film system. The color-enhanced effect of CS is mainly related to the complexation of sulfate groups, and the film-forming substrates are combined mainly through hydrogen bonding . In addition, the proportion of KC modulated the gel structure of printing ink, and affected 3D printability and physical properties of oral film. OF II (1.5 % KC content) had a uniform and dense network structure, with the most stable color and the highest BA retention (70.33 %) after 8 d of light exposure. Importantly, OF II had an excellent slow-release effect, and BA release rate was as high as 92.52 %. The optimized components can form polychromatic oral film with controllable color and structure, and provide new insights for the creation of sensory personalized and nutritionally customized food.
研究领域:
食品科学
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材料科学
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生物技术
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产品关联
DOI
PubMed
高影响因子
FOOD AND BIOPRODUCTS PROCESSING
·
2024
·
IF 3.5
Zhigang Ke,Yuqing Yi,Yuhang Liu,Shulai Liu,Xuxia Zhou,Yuting Ding
Recent advances in the field of meat processing have promoted the exploration of innovative methods to enhance the visual appeal of meat products. This research introduces a new approach that involves the combination of plasma-activated water (PAW) and electrochemical processes to improve the redness of tuna meat. The study revealed that subjecting PAW to electrochemical treatment at −0.85 V for 5 min significantly enhanced its color-enhancing properties. This enhancement is linked to the conversion of nitrites and nitrates into nitric oxide (NO) during the electrochemical process, which then interact with myoglobin to form nitrosomyoglobin (NOMb), resulting in the desired pink coloration. While a slight rise in residual nitrite and lipid oxidation was noted after treatment, these levels remained within acceptable limits according to prevailing safety standards , ensuring consumer safety. This study sets the stage for the potential utilization of a combined approach involving PAW and electrochemical methods in meat processing, offering the prospect of developing more appealing and commercially viable meat products.
研究领域:
食品科学
·
肉类加工
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电化学
·
等离子体技术
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）