Food Bioscience
·
2022
·
IF 5.318
Diaodiao Yang,Zhiyong He,Zhaojun Wang,Qin Fang,Fatih Oz,Jie Chen,Maomao Zeng
Heterocyclic amines (HAs) could be generated though sausage processing. The results showed that garlic, black pepper, chili inhibited the formation of HAs (584.29 ng/g, 613.11 ng/g, 677.23 ng/g) whereas ginger and Sichuan pepper intensified (965.66 ng/g, 916.59 ng/g) compare with control sausage 863.86 ng/g. Furthermore, the study showed that garlic, black pepper, chilli all inhibited the formation of total HAs at stage of raw, drying, baking and steaming and had different inhibitory effect at every stage. Black pepper had the best inhibitory effect across four stages and inhibition rate reached 65%, 69%, 66%, 84% after each stage. Chilli was the only one had inhibitory effect on both free and protein-bound HAs at every stage and inhibition rate about free and protein-bound HAs reached 38% and 76% in finished sausage. Adding certain spices properly during processing would be helpful to obtain fewer HAs in sausage.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CONTROL
·
2012
·
IF 2.656
Na Na Zhao,Ligang Zhou,Zhi Long Liu,Shu Shan Du,Zhi Wei Deng
Fourteen essential oils of common spices in China were evaluated for insecticidal activities against the booklouse, Liposcelis bostrychophila . Five essential oils ( Allium sativum , Cinnamomum cassia , Foeniculum vulgare, Illicium verum , and Perilla frutescens ) exhibited strong contact toxicity against the booklice at a concentration of 0.16 μL/cm 2 while only C. cassia , F . vulgare and P. frutescens essential oils possessed fumigant toxicity at a concentration of 0.04 μL/L. Based on bioactivity-directed fractionation, estragole, trans -anethole and fenchone were isolated from the essential oil of F . vulgare . Estragole and trans -anethole exhibited contact toxicity against the booklouse with LD 50 values of 49.95 μg/cm 2 and 57.98 μg/cm 2 , respectively while F . vulgare essential oil had an LD 50 value of 90.36 μg/cm 2 . trans -Anethole (LC 50 = 15.96 μg/L) possessed stronger fumigant toxicity against the booklouse than fenchone (LC 50 = 73.23 μg/L), estragole (LC 50 = 160.33 μg/L) and the essential oil of F . vulgare (LC 50 = 34.07 μg/L).
研究领域:
昆虫学
·
植物化学
✓ 已验证
产品关联
DOI
高影响因子
FLAVOUR AND FRAGRANCE JOURNAL
·
2023
·Vol. 38
·期 2
·73-82
·
IF 2.6
Jiaying Gu,Ming Liu,Lin Li,Lulu Zhou,Lei He,Weijun Deng,Jing Hu
The leather with the long-lasting fragrance is critical for functional leather commodities but limited by poor temperature durability, low loading capacity and inferior flexural resistance. Herein, we develop a novel double-shell fragrance release system via both interfacial polymerization and freeze inducement. Osmanthus fragrance (OF) was encapsulated with polyurethane (PU) and silk fibroin (SF), the double-shell microcapsules with remarkable stability and enhanced sustained release property can be prepared. The OF@PU/SF microcapsules had well-defined spherical shape with an average diameter of 5.21 μm measured by Scanning Electron Microscopy (SEM), which was larger than the single-shell microcapsules (OF@SF) with the size of 1.70 μm. The thermogravimetric analysis (TGA) indicated that the OF loading capacity (LC) of OF@PU/SF microcapsules was 51.7%. Furthermore, the sustained release measurements by UV–vis absorption spectra clarified that 22.9% OF released from OF@PU/SF microcapsules during 30 days, lower than 36.7% of OF@SF microcapsules, much less than nearly 100% of free OF. Finally, the OF@PU/SF microcapsules were applied in leather finishing to efficiently improve the odour of the leather. The aromatic leather possessed sustained aroma with great stability enabling high temperature durability and flexural resistance property.
研究领域:
材料科学
·
皮革化学
·
芳香化学
✓ 已验证
产品关联
DOI
高影响因子
Phytopathology Research
·
2025
·Vol. 7
·期 1
·1-13
·
IF 3.5
Deng Weiping,Du Fei,Yang Rongliang,Yao Hanyang,Yang Min,Mei Xinyue,Ye Chen,Li Su,Liu Yixiang,Huang Huichuan,Zhu Shusheng
Grape downy mildew ( Plasmopara viticola ) is an air-borne disease and difficult to control. It has been observed that intercropping grapevines ( Vitis vinifera ) with aromatic plants can effectively suppress the airborne disease and volatile organic compounds (VOCs) from the aromatic plants are believed to have antimicrobial activities. In this study, a two-year field trial was established by intercropping grapevine and hoary stock ( Matthiola incana ) to evaluate the control of grape downy mildew. The field results showed that intercropping effectively suppressed grape downy mildew, particularly during the blooming stage of hoary stock. VOCs from hoary stock plants exhibited a dosage-dependent antimicrobial activity against grape downy mildew. To examine the role of VOCs, hoary stock plants were grown in an enclosed chamber, and VOCs were collected at the time points before and post blooming. The collected VOCs were subjected to gas chromatography-mass spectrometry (GC–MS) analysis and in vitro bioassays. Twenty-four VOCs found from pre-blooming and 36 VOCs from post-blooming hoary stock plants were identified. Seventeen VOCs demonstrated consistent inhibitory activities against P. viticola , including seven terpenoids, five benzenoids, and five aliphatics. Among the 17 VOCs, five were unique to post-blooming hoary stock, while 12 were common to both pre- and post-blooming hoary stock. The antimicrobial VOCs offers a potential eco-friendly alternative to managing downy mildew.
研究领域:
植物学
·
农业科学
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2020
·
IF 4.006
Ting Liu,Liu Liu,Xiaoman Gong,Fumin Chi,Zhen Ma
In this study, six novel chitosan-based films incorporated with spice extracts (thyme, cloves, prickly ash, fennel, geranium and cinnamon) were fabricated to prolong the shelf life of refrigerated pork. Adding the spice extracts to chitosan-based films significantly improved the physical property, such as thickness, density, swelling, moisture content, color parameters, and light transmittance. These changes were verified via the observation of SEM. FTIR, XRD and TGA spectra indicated that the improvement in the characteristics of the composite films could be attributed to the intermolecular interaction between the chitosan and the different spice extracts. Furthermore, the antioxidant and antibacterial properties of the composite films were measured and analyzed, indicating a distinct ability to scavenge DPPH radicals, while exhibiting a prominent inhibitory effect against Staphylococcus aureus ( S. aureus ) and Escherichia coli ( E. coli ) . Finally, fresh pork coated with different chitosan film-forming solutions was prepared for a preservation study. All samples were stored at 4 °C for 7 d, after which the pH values, color values and total viable count (TVC) of the bacteria were compared. All the composite coatings, especially those containing cloves, fennels, and geranium, displayed an excellent ability to enhance the preservation of refrigerated pork. In summary, the incorporation of spice extracts in chitosan-based films exhibited substantial potential for utilization in food preservation.
研究领域:
食品科学
·
生物材料学
✓ 已验证
产品关联
DOI
高影响因子
CHROMATOGRAPHIA
·
2019
·Vol. 82
·期 9
·1345-1354
·
IF 1.552
Pang Xiaomin,Bai Ligai,Wang Zijun,Yang Huijun,Liu Haiyan,Yan Hongyuan
A 5-cm-long polymer-based chromatographic monolith was fabricated and used as the stationary phase for high-performance liquid chromatography to quantitatively determine six aroma compounds in edible spices, namely, anethole from star anise, trans -cinnamaldehyde from cinnamon, hydroxy-alpha-sanshool from zanthoxylum, as well as 6-gingerol, 8-gingerol, and 10-gingerol from ginger. The prepared monolith was characterized using scanning electron microscopy, nitrogen adsorption–desorption method, and mercury intrusion porosimetry, respectively, indicating the relative uniform porous structure of the monolithic material. The quantitatively analytical method using the homemade monolithic column was validated, and the values of the relative standard deviation for precision were in the ranges of 0.27–8.90% for intra-day and 0.93–8.28% for inter-day measurements. The values of accuracy, expressed by spiked recovery, were all within the range of 92.02–118.59%. Furthermore, real species obtained from different habitats were detected using the present method. All of the results indicate that the present method is a simple, time-saving, inexpensive, and efficient method for quantitatively analyzing aroma components from edible spices, and exhibits good specificity and durability.
研究领域:
分析化学
·
食品科学
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Peng Deng,Qifan Wang,Shengfang Wu,Xiuwen Zhou,Fatih Oz,Qiuming Chen,Zhaojun Wang,Zhiyong He,Jie Chen,Maomao Zeng
The inhibitory effects of spice extracts on Maillard reaction harmful products in beef flavorings were evaluated. Sichuan pepper extract showed the highest inhibitory effect on CML, with a reduction of 45.24%, followed by rosemary and licorice extracts. For 4-MI, only rosemary and Sichuan pepper extracts showed significant inhibition, reducing 4-MI content by 30.60% and 33.78%, respectively. The inhibitory effect of spice extracts on HMF was strongest with Sichuan pepper, which reduced HMF by 38.37%. Sensory evaluation showed that licorice and ginger extracts maintained the characteristic beef flavor while effectively reducing the harmful compounds. In addition, licorice extract enhanced caramel flavor, and had a minimal effect on overall flavor profiles. The synergistic effects of liquiritin, glycyrrhizic acid, and liquiritin, were also investigated. A 2:1 ratio of flavonoids and triterpenes achieved the most effective inhibition of AGEs and 4-MI. Overall, licorice extract demonstrated significant potential as a natural inhibitor of Maillard reaction by-products, with minimal impact on the sensory quality of beef flavorings.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
CHINESE JOURNAL OF CHEMICAL ENGINEERING
·
2018
·
IF 1.712
Yanping He,Shunzhi Yao,Junzheng Hao,Hong Wang,Linhua Zhu,Tian Si,Yanlin Sun,Jianhao Lin
A general and versatile strategy to prepare melamine-formaldehyde (MF) microcapsules encapsulating oil-based fragrances by combining solvent evaporation and in situ polymerization was proposed in this work. The oil-based fragrance was pre-encapsulated by an inner polyacrylate membrane via solvent evaporation, followed by in situ polymerization of MF precondensates as an outer shell. The polyacrylate membrane is used as an intermediate bridging layer to stabilize the oil-based fragrance, and to provide driving forces for in situ polymerization of MF precondensates through electrostatic attractions between carboxyl groups and ammonium ions. It was demonstrated that MF microcapsules containing clove oil were prepared successfully. The amount and the composition of the intermediate polyacrylate bridging layer were critical. Smooth and sphere-shaped MF-clove oil microcapsules were prepared when the weight ratio of polyacrylate to clove oil was over 60 wt% and the concentration of acrylic acid (AA) increased to 10 wt% in polyacrylate. In addition, MF microcapsules containing sunflower oil and hexyl salicylate were prepared by using this method. The work suggests that this new approach can be potentially used to encapsulate various core materials, tuning the shell properties of microcapsules such as thickness, mechanical strength and release properties.
研究领域:
材料科学
·
化学工程
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Zhenting Yu,Yingshuang Lu,Fan Wei,Yan Zhang,Lu Dong,Shuo Wang
The current focus in thermally processed meat production is to reduce the presence of hazardous compounds while maintaining product quality. This study utilized UPLC-MS/MS to examine the effects of rosemary, turmeric, and bay leaf on the development of hazards in roast beef patties, which demonstrated simultaneous inhibitory effects on malondialdehyde, glyoxal, methylglyoxal, 12 heterocyclic aromatic amines, acrylamide, and 5-hydroxymethylfurfural. Correlation analysis revealed that the total phenolic content and ferric-reducing antioxidant power of the spices were negatively correlated with polar hazards, non-polar heterocyclic aromatic amines, and aldehyde hazards, respectively. These findings underscore the vital role of hydroxyl groups and aromatic rings of phenols in inhibiting hazards formation. Additionally, the application of spices significantly reduced cooking loss and water loss and positively influenced textural quality and amino acid retention. These findings contribute to the understanding of the inhibitory effects of spices on multiple hazards and the quality control of heat-processed meat products.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH
·
2024
·
IF 3.8
Xinyu Zhou,Limin Wang,Jianwei Han
The multifunctional chemicals with structural diversity are particularly attractive for various applications. In this study, we present a series of surfactants featuring the chemical structure of quaternary pyridinium salts (QPSs), wherein two types of alcohol fragrance molecules are linked to QPSs via ester bonds and acetal moieties. These profragrances exhibit multifunctional properties, including exceptional surface activity, antibacterial capability, and effective fragrance release performance. A notable feature of this system is their dual-controlled release of the perfume mixture of two different alcohols. In this context, the surface tension of the QPS was determined with the critical micelle concentration (CMC) ranging from 0.0313–0.4349 mmol L–1 and a γ-CMC value of 19.4–26.1 mN m–1. The minimum inhibitory concentration (MIC) tests demonstrated significant antibacterial properties, particularly against Gram-positive bacteria. Gas chromatography with headspace solid-phase microextraction was employed to test the release performance of profragrances in both the solution and the surface of cotton. The controlled release of individual fragrance alcohols under alkaline conditions resulted in a long-lasting scent, while the simultaneous release of two flavors was achieved under acidic conditions. Moreover, the QPSs were shown to be an effective fragrance delivery system for textiles.
研究领域:
化学
·
材料科学
·
日用化工
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY
·
2020
·Vol. 96
·期 1
·48-63
·
IF 2.75
Ling Li,Peng Hong,Anton A Kiss,Hui Tian,Xiaoda Wang,Ting Qiu
BACKGROUND 3-Methyl-3-penten-2-one (3M3P) is an indispensable raw material used for the synthesis of OTNE (octahydrotetramethyl acetophenone), a synthetic ketone fragrance known by commercial trade names, such as Iso E Super® , which is one of the most important ingredients in perfumes. This work is the first to unravel the reaction route and kinetics for the synthesis of 3M3P via the cross-aldol condensation of acetaldehyde with butanone, catalyzed by the heterogeneous acidic ion exchange resin (NKC-9). RESULTS An effective method was developed to evaluate this complex reaction system: the reaction routes were determined experimentally from the product structures detected by Gas Chromatography Mass Spectrometry (GC-MS), and the significance of side reactions were evaluated by the Yoneda group contribution method. The major side reactions are the self-condensation of acetaldehyde (significant even under optimized reaction conditions) and the cross-aldol condensation of acetaldehyde with 3M3P (which could be effectively suppressed at high butanone-acetaldehyde molar ratio). The reaction kinetics was investigated at temperatures of 60–90 °C, catalyst mass fraction of 5 to 15%, and molar ratio of 5–20. At optimized reaction conditions, the yield of 3M3P was up to 90.85%, which is 2.4 times higher than that for the classic homogeneous catalysts (yield <38%). CONCLUSION Acidic ion exchange resin NKC-9 is a high-selective green catalyst for the cross-aldol condensation of acetaldehyde with butanone. Integrating experimental determination and thermomechanical analysis is an effective method to unravel the main reaction routes for a complex system. © 2020 Society of Chemical Industry (SCI)
研究领域:
有机化学
·
催化化学
·
香料化学
✓ 已验证
产品关联
DOI
高影响因子
Egyptian Journal of Forensic Sciences
·
2019
·Vol. 9
·期 1
·1-13
·
IF 0
Middha Deepak,Negi Archna
Water-pipe tobacco smoking obsession has again spread worldwide. Especially, the younger generation is besotted with mu’assel (shisha) and avidly use these for smoking. Numbers of additives are being added in commercial brands of mu’assel (shisha) to impart diverse taste with amusing aroma. The name of only one of the masking flavours like strawberry, chocolate, vanilla etc. and not the chemical ingredients are printed on the packets of mu’assel. The manufactures remain silent about mentioning the chemical ingredients used for flavourings as they may not have scientific data about chemical compounds attributing to multiple flavours. There is also a shortfall in quality control owing to non-availability of technical procedure(s) to identify masking multiple flavouring additives. Many of these flavoured additives are either carcinogenic or potentially hazardous for human health. Ignoring health hazards, the avaricious manufacturers are intentionally adding multiple additives to make their products more addictive in order to increase their sales. The need of the hour is to unequivocally establish a technique for chemical profiling of the flavouring additives in mu’assel. In this paper, seven popular commercial brands of mu’assel were extracted, sonicated and analysed by GC-MS technique for detection of flavouring additives.Twenty-eight flavouring additives, i.e. camphor, linalool, benzyl ethanol, β-citronellol, menthol, vanillin, ethyl vanillin, eugenol, eucalptol, patchouli alcohol, nerol, rheosmin, musk ambrette, musk ketone, phenyl ethyl methyl ether, anethole, estragole, limonene, benzaldehyde, terpineol, phenyl ethyl butyrate, phenethyl isobutyrate, piperonal, methyl isobutyrate, methyl dihydro jasmonate, anisyl alcohol, trans-geraniol and sabinene along with nicotine were detected in varied proportions by GC-MS technique in seven seized popular commercial brands of mu’assel.A study on chemical profiling of flavouring additives in commercial mu’assel has yet not been reported. Henceforth, this forensic attempt was aimed to secure public health by chemically profiling the flavouring additives of mu’assel. Many of the detected additives may cause severe health problems. Moreover, the smoker may suffer from neuroticism and psychoticism that may lead to a number of cases pertaining to physical assaults and sexual harassment.
研究领域:
毒理学
·
分析化学
·
公共卫生
✓ 已验证
DOI
危险品化学品经营许可证（带存储）