JOURNAL OF ELECTROANALYTICAL CHEMISTRY
·
2018
·
IF 3.235
Yang Yuan,Jiaxin Wang,Xinjiong Ni,Yuhua Cao
A biosensor for determination of 3-chloro-1, 2-propandiol (3-MCPD) was developed based on the electrochemically catalytic reduction by hemoglobin (Hb). Hb was concentrated and immobilized with magnetic molecularly imprinted nanoparticles (MMIPs NPs). The MMIP NPs had a core-shell structure, with magnetic Fe 3 O 4 NPs as the core and SiO 2 as the shell. MMIPs NPs were modified on the surface of a magnetic electrode to constitute the Hb enzyme-like sensor. The biosensor could catalyze the electrochemical reduction of 3-MCPD, and a direct electrochemical determination of 3-MCPD could be achieved for the first time. The biosensor, where Hb immobilized with MMIPs NPs had high electrochemical response for 3-MCPD, increased by 37.5% compared with Hb immobilized with magnetic non-imprinted nanoparticle (MNIPs NPs). The biosensor increased the response by 19.56% again under an external magnetic field . The reduction peak current had a linear relationship with 3-MCPD concentration ranging from 1.0 mg·L −1 to 160 mg·L −1 with a detection limit (S/N = 3) of 0.25 mg·L −1 . The biosensor was applied to the determination of 3-MCPD in soy sauce samples successfully with recoveries between 97.4% and 99.6%.
研究领域:
生物传感器
·
分析化学
·
食品科学
·
电化学
·
分子生物学
·
纳米医学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Xinyu Ni,Xuyan Li,Guojing Ran,Jiali Chen,Xinwei Jiang,Jianxia Sun,Weibin Bai
This study aimed to determine whether Trachinotus ovatus and Pampus argenteus could be differentiated by multi-element composition or stable isotope ratio analysis of δ 13 C and δ 15 N. The multi-element analysis values of a total of 60 Pampus argenteus samples from three sites and 60 Trachinotus ovatus samples from four sites around China were determined, and the other 60 samples of Pampus argenteus and 51 samples of Trachinotus ovatus were tested by principal component analysis (PCA) to estimate the accuracy of origin identification. The results showed that the cross-validation accuracy rate is 92.2% for the Pampus argenteus and 98.3% for the Trachinotus ovatus . Stable isotope analysis of δ 13 C and δ 15 N also can distinguish Trachinotus ovatus from different geographical origins. These results showed that the usefulness of multi-element and stable isotope analysis as indicators for authenticating the geographical origin of two pomfrets in China.
研究领域:
食品科学
·
海洋生物学
·
分析化学
·
生态学
·
溯源技术
·
水产养殖
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DOI
高影响因子
FOOD CHEMISTRY
·
2017
·
IF 4.529
Zhenna Zhang,Juan Wang,Xueying Zhang,Qingli Shi,Le Xin,Hongfei Fu,Yunyang Wang
This paper is focused on the effects of radio frequency (RF) heating on the relative activity of polyphenol oxidase (PPO), weight loss, texture, color, and microstructure of potatoes. The results showed that pure mushroom PPO was almost completely inactivated at 80 °C by RF heating. The relative activity of potato PPO reduced to less than 10% with increasing temperature (25–85 °C). Enzyme extract showed the lowest PPO relative activity at 85 °C after RF treatment, followed by the potato cuboids and mashed potato, about 0.19 ± 0.017%, 3.24 ± 0.19%, and 3.54 ± 0.04%, respectively. Circular dichroism analysis indicated that RF heating changed the secondary structure of PPO, as α-helix content decreased. Both electrode gap and temperature had significant effect ( P < .05) on weight loss, color, and texture of the potato cuboids. Microstructure analysis showed the changes of potato cell and starch during RF heating.
研究领域:
食品科学
·
食品工程
·
生物物理学
·
酶学
·
农产品加工
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DOI
高影响因子
JOURNAL OF FOOD PROTECTION
·
2018
·Vol. 81
·期 10
·1643-1650
·
IF 1.51
Huqing Yang,Xia Li,Guoquan Lu
Because of high water loss and rot observed in postharvest sweet potato ( Ipomoea batatas (L.) Lam.) roots, a carnauba wax (CW)–based nanoemulsion without or with glycerol monolaurate (CW-GML) was developed by a high-energy emulsification approach. The effects of the two coatings on decay, respiration rate, weight loss, surface color, total soluble sugar, and starch content as well as the sensory quality of sweet potato roots were investigated during storage at 20°C for 50 days. Compared with the control treatment (water) and CW coating alone, CW-GML coating exhibited higher emulsion stability and antifungal activity, and treatment resulted in a uniform and continuous coating on roots. The CW-GML and CW coatings both effectively reduced root weight loss and respiration rate and inhibited decay incidence compared with control roots during storage. The CW-GML coating showed markedly stronger inhibition of root rot than the CW coating. Both the CW-GML and CW coatings promoted an increase in root sweetness but did not negatively impact perceived flavor. The overall results demonstrate that the CW-GML coating holds great promise as an effective postharvest technology to preserve food quality and extend shelf life of sweet potato roots.
研究领域:
食品科学
·
采后生物学
·
农产品贮藏
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食品保鲜技术
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应用植物学
✓ 已验证
DOI
高影响因子
RSC Advances
·
2017
·Vol. 7
·期 73
·46461-46471
·
IF 3.108
Shui Jiang,Jun Wang,Yubing Sun
Chinese pecans (Carya cathayensis) continuously deteriorate during storage because of their high fatty acid contents. In this study, an electronic nose (E-nose) was introduced to characterize Chinese pecans with different storage times. Chemometric methods (principal component analysis (PCA), partial least squares regression (PLSR), and back propagation neural networks (BPNNs)) were employed to analyze E-nose data. For qualitative analysis, PCA could visualize the discrimination between different pecans based on the E-nose data. For quantitative analysis, the results indicated that BPNN models performed better both in predicting storage times and fatty acid contents than the PLSR models. In addition, a multi-target BPNN regression model was built to simultaneously predict the contents of the six main fatty acids, and the results (R2 > 0.95 in calibration sets and R2 > 0.88 in validation sets) were satisfactory. This study provides a potentially viable method for determining the storage times and fatty acid profiles of nut products.
研究领域:
食品科学
·
分析化学
·
农产品贮藏
·
营养化学
·
食品安全
✓ 已验证
DOI
高影响因子
Journal of Food Measurement and Characterization
·
2020
·Vol. 14
·期 5
·2549-2558
·
IF 1.648
Hu Jun,Liu Yande,He Yong,Sun Xudong,Li Bin
Food safety has been an issue of common concern in today’s society. Excessive benzoic acid (BA) additives in wheat flour would pose a huge threat to human health. In this paper, terahertz (THz) time-domain spectroscopy was used to detect BA quantitatively, which is a preservative additive in flour. Samples were prepared by grinding, drying, weighing, mixing and performing successively according to the designed concentration gradient (concentration 0.04%, 0.08%, 0.1%, 0.2%, 0.4%, 0.5%, 1%, 1.5%, …, 10%), with the BA concentration ranging from 0.040% to 19.99%. Then the THz Spectra of wheat flour samples with different concentrations of BA were collected. After preprocessing the original terahertz spectra with multiple scattering correction and other methods, Competitive Adaptive Reweighted Sampling (CARS), Genetic Algorithm (GA), Principal Component Analysis (PCA) and Uninformative Variable Elimination (UVE) were used to select effective spectral bands, and then Partial Least Squares (PLS) and Least Square Support Vector Machine (LS-SVM) models were established respectively. It turned out that the absorption peak of BA was at 1.94 THz of terahertz absorption coefficient, which increased with the rise of BA concentration. The results also indicated that better modeling results could be obtained by using CARS method for variable selection. And the established CARS-PCA-LS-SVM model had the best prediction result by combining PCA with CARS, with the correlation coefficient of the prediction (R p ) of 0.9956 and Root Mean Square Error of Prediction (RMSEP) of 0.64%. Hence, it can be concluded that terahertz technology combined with LS-SVM model can well achieve the quantitative detection of BA concentration in flour. Although the model is not universal since samples size is not large enough, the research method provides a basis for the detection of BA additives in flour.
研究领域:
食品科学
·
分析化学
·
光谱学
·
食品安全
·
计算生物学
·
分子检测技术
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DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2018
·
IF 3.909
Yunbo Wu,Ye Ying,Yuhong Liu,Haijiang Zhang,Jianying Huang
Poly (vinyl alcohol) (PVA) and chitosan (CH)-based blend films were prepared via a simple mixing and casting method. The films were characterized by Fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), and ultraviolet–visible spectroscopy (UV–vis). Mechanical properties, thermogravimetric (TG), derivative thermogravimetric (DTG), and the inhibition of biofilm formation against Pseudomonas aeruginosa PAO1 ( P. aeruginosa PAO1) of CH/PVA films were investigated. The results indicated that CH and PVA in the blend films interacted by physical crosslinks consisting of intermolecular hydrogen bonds and intermolecular hydrogen bonds with compatibility, and were more thermally-stable than that of PVA. CH addition decreased the tensile strength and the light transmittance. CH60:PVA40 film showed notable activity against adhesion and inhibited biofilm formation of P. aeruginosa PAO1, indicating that CH60:PVA40 film could be applied as an antimicrobial and biofilm inhibiting food packaging material .
研究领域:
生物材料学
·
微生物学
·
食品科学
·
高分子科学
·
抗菌材料
·
包装工程
✓ 已验证
DOI
高影响因子
Biomed Research International
·
2018
·Vol. 2018
·期 1
·5314320
·
IF 2.583
Hong-Xin Cui,Fang-Fang Duan,Shan-Shan Jia,Fang-Rong Cheng,Ke Yuan
Torreya grandis Fort. ex Lindl. is a plant belonging to the Taxaceae family and Torreya grandis cv. Merrillii is the only grafted and thoroughbred species belonging to this species. In this study, we extracted five different seed oils, including T. grandis seed oil (TGSO), T. grandis “Xiangyafei” seed oil (XYSO), T. grandis “Zhimafei” seed oil (ZMSO), T. grandis “Majus”seed oil (TGMSO), and T. grandis “cunguangfei” seed oil (CGSO) using physical pressure. The resulting extracts were analyzed to determine their fatty acid composition, antioxidant activity, and inhibitory activity towards tyrosinase. The results of the antioxidant activity assays revealed that XYSO and ZMSO exhibited much greater DPPH radical scavenging activity and ferric reducing power than TGSO. Notably, all five of the seed oils showed dose-dependent inhibitory activity towards tyrosinase. XYSO and TGSO gave the highest activities of all of the seed oils tested in the current study against monophenolase and diphenolase, with IC 50 values of 227.0 and 817.5 μ g/mL, respectively. The results of this study show that wild TGSOs exhibit strong antioxidant and tyrosinase inhibition activities. These results therefore suggest that wild TGSOs could be used as a potential source of natural antioxidant agents and tyrosinase inhibitors.
研究领域:
植物化学
·
食品科学
·
药用植物学
·
生物活性成分
·
天然产物化学
✓ 已验证
DOI
高影响因子
MICROWAVE AND OPTICAL TECHNOLOGY LETTERS
·
2023
·Vol. 65
·期 5
·1433-1438
·
IF 1.5
Qiu-Shi Liu,Ming-Jiang Ma,Chong Lv,Guo-Qing Yang,Yan-Lei Yang,Jia-Hao Wang,Zhi-Xing Gao,Hong-Yu He,Xiao-Hua Zhang,Yuan-Peng Li,Bao-Zhen Zhao
Spatially offset Raman spectroscopy (SORS) is an important branch derived from conventional Raman spectroscopy. It has the characteristics to realize the concealed component identification covered by opaque and translucent media nondestructively and rapidly. This technology gradually plays an important role in basic and applied research of numerous areas. This paper focuses on the SORS potential application in food quality and safety inspection, and a SORS detection system has been setup. The ingredients of various concealed food additives have been identified by SORS and the optimum offset distance for detection has been obtained. Meanwhile, the identification effectiveness of the system for low-concentration additives in real foods has also been evaluated.
研究领域:
分析化学
·
食品科学
·
光谱学
·
食品安全
·
质量控制
✓ 已验证
DOI
高影响因子
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
·
2018
·
IF 2.829
Rongli Zhang,Jingjing Lv,Cuige Zhang,Renchun Yang,Xingchen Sun,Bo Song,Ching-Ping Wong
A new kind of dopamine modified alginate colloid particles (DA-ALG CPs) was prepared via the direct chemical self-assembly triggered by the amidation reaction between dopamine and alginate in aqueous solution. The structure and morphology of the DA-ALG CPs were characterized by infrared spectroscopy , Zeta PALS and scanning electron microscope . The prepared DA-ALG CPs were then used as particulate emulsifier to prepare Pickering emulsions . The properties of the emulsion were characterized by optical microscope . The results revealed that the prepared DA-ALG CPs exhibited good emulsifying property at a wide pH value range, which will endow the potential application of the Pickering emulsions stabilized by DA-ALG CPs in food and biological medicine fields.
研究领域:
高分子材料学
·
胶体与界面化学
·
食品科学
·
生物医学工程
·
药物递送
·
纳米医学
✓ 已验证
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2017
·
IF 4.747
Enmin Chen,Lianqi Cao,David Julian McClements,Shilin Liu,Bin Li,Yan Li
The impact of incorporating different levels of cinnamaldehyde (CA) into the oil phase used to prepare whey protein isolate (WPI)-stabilized nanoemulsions was investigated. Stable nanoemulsions could not be formed by pure CA, which was attributed to gravitational separation, but they could be formed from mixtures of CA and triglycerides. The mean particle diameter produced by homogenization decreased with increasing CA, which was attributed to the reduction of oil phase interfacial tension and viscosity. CA enhanced the physical stability of the nanoemulsions to salt addition (0–500 mM) and thermal processing (30–90 °C), but could not prevent droplet flocculation near the protein's isoelectric point (around pH 5). SDS-PAGE and surface load measurements indicated that more protein accumulated at the droplet surfaces in the presence of CA, which was attributed to interfacial crosslinking. CA may therefore be a useful means of modulating the physicochemical properties of protein-stabilized nanoemulsions.
研究领域:
食品科学
·
胶体与界面化学
·
蛋白质功能特性
·
递送系统
·
食品纳米技术
✓ 已验证
DOI
高影响因子
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
·
2023
·
IF 5.2
Weiyi Zhang,Haozhen Zhang,Xinglian Xu,Xue Zhao
The oil polarity was hypothesized to significantly influence the microscopic conformation of interfacial myofibrillar protein (MP) and thus the mesoscopic interfacial rheology of MP film , which ultimately tuned the macroscopic stability of MP-stabilized emulsions. In this research, the inner mechanism was revealed hierarchically based on emulsions multi-scale properties, by a combination of in vitro interfacial concentration measurement, dynamic interfacial tension measurement and interfacial dilatational rheology (highlighting Lissajous plots). Then, the above conclusion was verified through in silico molecular dynamic simulation. At macroscopic level, the light scattering results showed that emulsion prepared with higher polarity oil exhibited higher physical stability. This could be explained from the mesoscopic perspective that: (1) the adsorption dynamics of MP was faster (though lower diffusion rate, but higher penetration and rearrangement rate) on the higher polarity interface, which decreased interfacial tension more efficiently; (2) adsorption ratio, surface load and desorption ratio indicated that ‘multilayer interfacial film’ was formed by loosely-bound MP on the lower polarity interface, which decreased the effective interfacial coverage to impair emulsions stability; (3) Lissajous plots showed that interfacial structure with higher stability against large deformation was formed on the higher polarity oil interface. Finally, the microscopic molecular mechanism for explaining the above findings was revealed by in silico molecular dynamic simulation: though MP was less unfolded on the higher polarity interface leading to weaker intermolecular hydrophobic interactions, this compact molecular structure with stronger intramolecular rigidity predominantly contributed to steadier interfacial film structure. This multi-scale study provides a deep insight into the inner relationship between oil polarity and emulsions stability.
研究领域:
食品科学
·
胶体与界面化学
·
蛋白质构象
·
软物质物理
·
分子模拟
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）