Current Research in Food Science
·
2022
·
IF 6.269
Huiyu Hu,Yuting Wang,Mingyue Shen,Yousheng Huang,Chang Li,Shaoping Nie,Mingyong Xie
Maillard reaction during food processing contributes to the formation of some unpleasant heat-induced toxicants including advanced glycation end products (AGEs) and 5-hydroxymethylfurfural (HMF), which have been linked to various health risks. The effects of baking factors and recipes, such as baking temperature (130°C–180 °C) and time (8 min–15 min), sucrose levels (0 g–20 g), butter levels (0 g–20 g) and egg liquid levels (0 g–12 g) on the formation of free N ε -(carboxymethyl)lysine (CML), free N ε -(carboxyethyl)lysine (CEL), protein-bound CML, protein-bound CEL, HMF, glyoxal (GO), methylglyoxal (MGO), 3-deoxyglucosone (3-DG) and on the sensory qualities were investigated in butter cookies. The results suggested that the levels of AGEs initially increased and then followed by decrease as baking temperature and time increased, HMF is very sensitive to baking temperature and time and grows sharply. The changes of protein-bound AGEs are lagging behind that of free AGEs. The proportions of sucrose, butter and egg liquid in butter cookies were positively correlated with AGEs, with sucrose greatly promoting on the formation of HMF and 3-DG. In addition, the high level of sucrose and butter in cookies is preferred by panelists, especially in terms of appearance, taste and smell.
研究领域:
食品科学
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营养学
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生物化学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
·
2024
·
IF 2.5
Shujie Cheng,Shimin Wu,Jianqiang Lan
Polycyclic aromatic hydrocarbons (PAHs) generated from heating butter pose a potential threat to consumer health. This study involved heating butter under different conditions and analysing the changes in the content of 54 PAHs. Furthermore, we investigated the inhibitory effects of β-carotene, pure astaxanthin and astaxanthin microcapsule powder on PAH formation. Results showed that heating temperature and duration affect the formation and transformation of PAHs, with higher temperatures facilitating the synthesis of oxygenated PAHs, whereas longer heating times promote the accumulation of light PAHs. Despite an observed increase in the concentration of light PAHs following heat treatment with added antioxidants, the antioxidants significantly reduced the toxic equivalency quotients (TEQs) in butter. This study revealed the PAH production pattern during butter heating and the effectiveness of antioxidants in inhibiting their accumulation.
研究领域:
食品科学
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毒理学
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营养学
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产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2025
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IF 6.2
Jin Deng,Nan Ma,Yuze Jia,Lu Dong,Yan Zhang,Yi Ren,Xiaolu Shi,Yingshuang Lu,Shuo Wang
This study investigated the impact of oxygen concentrations during baking on flavor, sensory perception, and acrylamide content in butter cookies. Cookies were baked at 190 and 210 °C under three oxygen levels (5, 10, and 21%). Key quality parameters, including moisture content, texture, color, flavor volatiles, and acrylamide content, were measured, and sensory evaluation was conducted using 55 judges. Principal component analysis was implemented to elucidate relationships among physicochemical properties, aroma profiles, and safety metrics. Results demonstrated that baking under low oxygen concentrations significantly reduced acrylamide formation, exemplified by a reduction from 95.8 to 58.5 μg/kg at 190 °C and 116.6 to 53.1 μg/kg at 210 °C, respectively. Notably, baking at 190 °C with 5% oxygen was identified as the optimal condition, balancing sensory quality and safety by minimizing the formation of harmful substances. These findings provide a promising strategy for improving the safety and quality of baked goods through controlled oxygen levels during processing.
研究领域:
食品科学
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营养学
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食品安全
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产品关联
DOI
PubMed
高影响因子
ANALYTICAL SCIENCES
·
2024
·
IF 1.8
Wang Jun,Yang Hai-yan,Fan Jia-jia,Xu Zi-Han,Pang Zai-hui,Feng Yuan,Wei Na
To develop a clean-up material suitable for high-fat food matrices for detecting mycotoxins in yak ghee, an octadecyl-bonded hectorite (Hectorite@NHCO(CH 2 ) 17 CH 3 ) was synthesized through multi-step chemical reactions. A modified QuEChERS–HPLC–MS/MS method for detecting ten mycotoxins in sesame oil in yak ghee was established using Hectorite@NHCO(CH 2 ) 17 CH 3 as clean-up agent. It involved extracting mycotoxin contaminants using acidified acetonitrile and employing the Hectorite@NHCO(CH 2 ) 17 CH 3 to remove interfering substances from the extract. The purified samples were then analyzed using HPLC–MS/MS. Within a linear range of 1.0–500 μg/kg, there was a good linear relationship between the quantification ion peak area of the target analytes and the corresponding concentrations ( R 2 ≥ 0.9991). The limit of detection (LOD) ranged from 0.10 μg/kg to 18.62 μg/kg and the limit of quantitation (LOQ) ranged 0.32–62.07 μg/kg. The recoveries at low, medium and high concentrations (25, 100 and 500 μg/kg) ranged from 72.2% to 113.9%, with relative standard deviations (RSD) between 3.2% and 17.5%. The intra-day and inter-day precision met experimental requirements. The proposed method was characterized by a high accuracy and precision, and it could cater to the current demand for detecting ten mycotoxins in yak ghee. Graphical abstract
研究领域:
食品安全
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分析化学
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产品关联
DOI
PubMed
高影响因子
RSC Advances
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2022
·Vol. 12
·期 36
·23311-23321
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IF 4.036
Houbin Gao,Wei Gao,Xiaomin Yang,Yuanfa Liu,Zhouping Wang
Tempering is the final step in Industrial Sheet Margarine (ISM) production, which has a substantial influence on the structure and application characteristics. There are limited reports on how the tempering process affects the ductility and application characteristics of ISM at an industrial production scale. Herein, we investigated the physicochemical properties and ductility of the ISM made from interesterification and non-interesterification fat at various tempering temperatures (10, 15, 20, 25, and 30 °C) for 5 days. By analyzing the triacylglycerol (TAG) compositions, polymorphism, thermal behavior and hardness of ISMs under different formulations and tempering conditions, the interaction between the physicochemical parameters and the application properties such as bending and sheeting abilities was elucidated. The results showed that low tempering temperatures (10 °C and 15 °C) led to higher hardness (>700 g) while high tempering temperature (30 °C) promoted polymorph transition (β′ → β), further directing to poor crystallization behavior, poor plasticity and malleability. Products tempered at 20 °C and 25 °C exhibited optimal ductility properties. These findings provided practical guidance to improve the ductility of sheet margarine in industrial level production.
研究领域:
食品科学
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脂质化学
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DOI
高影响因子
Journal of Oleo Science
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2021
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IF 1.601
Xing Wang,Shujie Wang,Yang Nan,Guoqin Liu
Vitamin C (VC)-loaded oleogel (VCOG) with corn oil and monoglyceride stearate was used to replace lipid phase of margarine completely. The oxidative stability of VCOG was evaluated at 60±1°C in a lightproof oven for 18 days and the result showed that VCOG peroxide (> 6 days) and p-anisidine value (> 4 days) was significantly lower than that of bulk oil and VC-free oleogel (p < 0.05). Then, the margarine containing 79.70% VCOG (VCOGM) was in comparison with four commercial butter in sensory and physical characteristic. Results showed that firmness, solid fat content and trans fatty acid of VCOGM were in the lowest values while unsaturated fatty acid and adhesiveness of VCOGM was in the highest values. Furthermore, VCOGM presented the similar springiness, cohesiveness, gumminess, score appearance, texture, taste and overall impression to some/all commercial butters selected in this research (p > 0.05). These results implied that VC-loaded oleogel was an excellent alternative of lipid phase in margarine which confirmed by 55% “definitely buy” and 25% “try once-then decide”.
研究领域:
食品科学
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营养学
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DOI
PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 5
·657
·
IF 5.561
Huiyu Hu,Yuting Wang,Yousheng Huang,Yanpeng Yu,Mingyue Shen,Chang Li,Shaoping Nie,Mingyong Xie
Maillard reaction during food processing contributes to the formation of some unpleasant heat-induced toxicants including advanced glycation end products (AGEs) and 5-hydroxymethylfurfural (HMF). The current study prepared butter cookies fortified with two dietary natural antioxidants (catechins and curcumin) and two dietary hydrocolloids (pectin and chitosan), and investigated their effects on formation of free Nε-(carboxymethyl)lysine (CML)/Nε-(carboxyethyl)lysine (CEL), protein-bound CML/CEL and HMF and on the sensory qualities of butter cookies. Meanwhile, three typical α-dicarbonyl compounds were also determined to identify possible correlations between α-dicarbonyl intermediates and formation of these harmful heat-induced products in butter cookies. Experimental data showed that catechin exhibited the strongest inhibitory effects on formation of AGEs and HMF, but its addition would impair the color and taste of cookies. On the other hand, chitosan was not so effective in inhibiting AGEs and HMF as compared to catechin, but its addition could increase the sensory qualities of butter cookies.Keywords:advanced glycation end products;5-hydroxymethylfurfural;butter cookies;natural antioxidants;hydrocolloids
研究领域:
食品科学
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营养学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2021
·
IF 7.514
Huiyue Sun,Weiying Lu,Boyan Gao
A non-targeted chemometric method was devised to detect possible butter adulteration without prior knowledge of the adulterant and marker compounds. Nine common edible oils including vegetable oils, animal fats and margarines were selected as potential adulterants to build a unified classification model. The samples were analyzed using the high-performance liquid chromatography hyphenated with an evaporative light scattering detector (UHPLC-ELSD) and an ultraviolet detector (UHPLC-UV), with the pointwise chromatograms instead of individual peaks for modelling. Both models achieved over 95% correct classification in external validation at the adulteration levels as low as 5% (w/w). The root mean squared errors of prediction (RMSEP) of the regression model were 0.9865 and 1.9080 for UHPLC-ELSD and UHPLC-UV, respectively. Non-targeted chemometrics analyses based on pointwise chromatographic profiles could be valuable for detecting adulterated butter.
研究领域:
食品科学
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分析化学
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化学计量学
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产品关联
DOI
PubMed
高影响因子
Current Research in Food Science
·
2024
·
IF 6.2
Xiaohan Chen,Dongming Lan,Daoming Li,Weifei Wang,Yonghua Wang
ABSTRACT The objective of this work was to completely replace margarine with peanut diacylglycerol oil/ ethyl cellulose-glycerol monostearate oleogel (DEC/GMS) oleogel, and evaluate its effect on starch digestibility of cakes. The in vitro digestibility analysis demonstrated that the DEC/GMS-6 cake exhibited a 26.36% increase in slowly digestible starch (SDS) and resistant starch (RS) contents, compared to cakes formulated with margarine. The increased SDS and RS contents might mainly be due to the hydrophobic nature of OSA-wheat flour, which could promote the formation of lipid-amylose complexes with GMS and peanut diacylglycerol oil. XRD pattern suggested that the presence of GMS in DEC-based oleogels facilitated the formation of lipid-amylose complexes. The DSC analysis revealed that the addition of GMS resulted in a significant increase in gelatinization enthalpy, rising from 249.7 to 551.9 J/g, which indicates an improved resistance to gelatinization. The FTIR spectra indicated that the combination of GMS could enhance the hydrogen bonding forces and short-range ordered structure in DEC-based cakes. The rheological analysis revealed that an increase in GMS concentration resulted in enhanced viscoelasticity of DEC-based cake compared to TEC-based cakes. The DEC-based cakes exhibited a more satisfactory texture profile and higher overall acceptability than those of TEC-based cakes. Overall, these findings demonstrated that the utilization of DEC-based oleogel presented a viable alternative to commercial margarine in the development of cakes with reduced starch digestibility.
研究领域:
食品科学
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营养学
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化学工程
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DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2022
·
IF 6.056
Ruiling Li,Hui Xue,Binghong Gao,Huilan Liu,Tianfeng Han,Xiaobo Hu,Yonggang Tu,Yan Zhao
This study investigated the effects and mechanisms of different types (lard, butter, and sunflower oil) and levels (6.43, 13, and 26.29 mL/L) of emulsified lipids on the physicochemical properties of heat-induced duck egg white gels (EWG). At 26.29 mL/L addition, the hardness of sunflower oil−egg white composite gel (S-EWG) was 8.4 N, which was significantly lower than that 11.4 N of lard−egg white composite gel (L-EWG) and 10.3 N of butter−egg white composite gel (B-EWG) ( p < 0.05). In addition, L-EWG and B-EWG had higher water holding capacity (WHC), and surface hydrophobicity, as well as a more compact microstructure and lower spin−spin relaxation time ( T 2 ) and free sulfhydryl content than S-EWG. As the lipid content increased, T 2 decreased, free sulfhydryl content (lipid-groups and NEM-groups) decreased, and surface hydrophobicity increased for all three composite gels. These results collectively indicated that compared with emulsified sunflower oil, the emulsified lard and butter promoted the exposure of hydrophobic regions, hydrophilic polar groups, and sulfhydryl groups within the EWG molecules, thereby enhancing the hydrophobic interactions and crosslinking via disulfide bond formation (between gel proteins, between interfacial film and gel proteins) within the gels. Therefore, L-EWG and B-EWG exhibited higher hardness and WHC than S-EWG.
研究领域:
食品科学
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化学
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生物物理学
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DOI
高影响因子
INFLAMMOPHARMACOLOGY
·
2024
·
IF 4.6
Li Ming-Jie,Xu Jing-Yi,Zhang Hua-Yue,Guo Min,Lan Meng-Ning,Kong Jie,Liu Shi-Wei,Zheng Hua-Jun
Alzheimer’s disease (AD) is a neurodegenerative disorder frequently accompanied by neuroinflammation and oxidative stress. The medicine and food homology (MFH) has shown potential for treating neuroinflammation and oxidative stress. This study aimed to provide a safe and efficient therapy for AD based on MFH. In this study, we develop a MFH formula consisting of egg yolk oil, perilla seed oil, raphani seed oil, cinnamon oil, and noni puree (EPRCN). To evaluate the ameliorative effects of EPRCN on AD-related symptoms, a mouse model of AD was constructed using intraperitoneal injection of scopolamine in ICR mice. Experimental results demonstrated that EPRCN supplement restored behavioral deficits and suppressed neuroinflammation and oxidative stress in the hippocampus of scopolamine-induced mice. An in vitro study was then performed using induction of Aβ (25–35) in glial (BV–2 and SW–1783) and neuron (SH–SY5Y) cell lines to examine the improvement mechanism of EPRCN on cognitive deficits. Multi-omics and in vitro studies demonstrated that these changes were driven by the anandamide (AEA)-Trpv1-Nrf2 pathway, which was inhibited by AM404 (an AEA inhibitor), AMG9810 (a Trpv1 inhibitor), and BT (an Nrf2 inhibitor). Consequently, EPRCN is an effective therapy on preventing cognitive deficits in mouse models of AD. In contrast to donepezil, EPRCN exhibits a novel modes action for ameliorating neuroinflammation. The mechanism of EPRCN on preventing cognitive deficits is mediated by improving neuroinflammation and oxidative stress via activating the AEA–Trpv1–Nrf2 pathway.
研究领域:
神经科学
·
药理学
·
分子生物学
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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）