Food Chemistry-X
·
2023
·
IF 6.1
Jun Li,Fangbo Yuan,Jiayou Teng,Fang Li,Penghui Zhou,Yanlan Bi
The effects of tea polyphenols (TP) on the quality of palm oils (PO) and losses of endogenous vitamin E during batch frying of instant noodles as well as oxidative stability of fried instant noodles were investigated. PO without antioxidant addition was negative control and with tertiary butylhydroquinone (TBHQ) addition positive control. TP and TBHQ addition inhibited the increase of peroxide, p -anisidine, and total oxidation values of PO and reduced tocopherol and tocotrienol losses with 200 mg/kg of TP having the best performance, but didn’t affect acid value and triglyceride composition. 200 mg/kg of TP and 100 mg/kg of TBHQ inhibited unsaturated fatty acid losses. During frying, TBHQ was mainly volatilized but TP transformed. TP more effectively reduced tocopherol and tocotrienol losses than TBHQ, reducing PO deterioration. The extended lifecycles of PO and shelf life of fried instant noodles are attributed to nonvolatility of TP and antioxidative properties of its transformation products.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Ke Zhang,Jinhuan Cheng,Qidi Hong,Wenjiang Dong,Xiaoai Chen,Guiping Wu,Zhenzhen Zhang
In this study, headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS) and electronic-nose (E-nose) analyses were performed to examine the comprehensive flavor profiles of robusta coffee during heat air drying. A total of 62 volatile compounds were identified by HS-SPME/GC-MS, the level of acids, aldehydes, alcohols and esters decreased during drying process, however, the relative content of hydrocarbons and acids increased. Principal component analysis of the E-nose results clearly differentiated the samples related to drying time, and it was found that samples of initial stages (0 h, 3 h, and 6 h) had strong positive with different sensors. Partial least squares-discriminant analysis (PLS-DA) indicated that alcohols, ketones, and esters were the main contributing compounds to the flavour of coffee beans. The VIP score of PLS-DA larger than one illustrated that T30/1, T70/2, PA/2, and P30/2 were positive with ketones, sulfur compounds, and esters. These results could provide theoretical evidence about the change rule in volatile compounds of coffee beans during drying process, and could be applied to other thermally sensitive tropical agricultural products.
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FOOD CHEMISTRY
·
2021
·
IF 7.514
Dan Ye,Liyan Shen,Ying Sun,Di Zhang,Xiao Tan,Panpan Jing,Min Zhang,Qingping Tian
Herein, we have designed an alcohol-free and low-surfactant microemulsion to safely and effectively supply α-linolenic acid (ALA) and vitamin E (VE). Ternary phase diagrams show that the use of medium- or short-chain alcohols as the co-surfactant (CoS) was unfavorable for the formation of the ALA microemulsion due to the competitive hydrogen bonding effect and vitamin E succinate (VES) significantly increased the ALA microemulsion region by improving the hydrophilicity of the oil phase. The optimal microemulsion formulation (M av ) was 6.86% ALA, 1.14% VES, 12% surfactant and 80% water, with uniformly dispersed spherical particles with diameters of ~ 25.41 nm and viscosity of 35.17 mPa·s. The M av was stable to high temperature, ionic strength and pH, and exhibited good physical and anti-oxidation stability. The M av facilitated the release and hydrolysis of VES, indicating that the CoS-free microemulsion with low surfactant content is promising for the safe and effective supply of ALA and VE.
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APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY
·
2016
·Vol. 181
·期 4
·1347-1359
·
IF 1.606
Dai Yong,Huan Bin,Zhang Hai-Sheng,He Yu-Cai
To increase the biocatalytic activity of Escherichia coli CCZU-T15 whole cells, choline chloride/glycerol ([ChCl][Gly]) was firstly used as biocompatible solvent for the effective biotransformation of ethyl 4-chloro-3-oxobutanoate (COBE) into ethyl ( S )-4-chloro-3-hydroxybutanoate [( S )-CHBE]. Furthermore, L-glutamine (150 mM) was added into [ChCl][Gly]–water ([ChCl][Gly] 12.5 vol%, pH 6.5) media instead of NAD + for increasing the biocatalytic efficiency. To further improve the biosynthesis of ( S )-CHBE (>99 % e.e. ) by E. coli CCZU-T15 whole cells, Tween-80 (7.5 mM) was also added into this reaction media, and ( S )-CHBE (>9 % e.e. ) could be effectively synthesized from 2000 and 3000 mM COBE in the yields of 100 and 93.0 % by whole cells of recombinant E. coli CCZU-T15, respectively. TEM image indicated that the cell membrane was permeabilized and lost its integrity and when the cell was exposed to [ChCl][Gly]–water media with Tween-80. Clearly, this bioprocess has high potential for the effective biosynthesis of ( S )-CHBE (>99 % e.e. ).
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Foods
·
2024
·Vol. 13
·期 24
·3984
·
IF 4.7
Zhenbao Shi,Wenzhe Li,Ziqiang Chen,Zhengcong Peng,Mingtao Ma,Jinglong Zhang,Dianhui Wu,Guangfa Xie,Jian Lu
Greengage alcoholic beverage (GAB) is gaining popularity for its distinctive fruity aroma and nutritional benefits. TheSaccharomyces cerevisiaestrain applied for fermentation significantly influences the metabolic production of aroma compounds, making the selection ofS. cerevisiaestrains to be critical for enhancing the unique flavor profile of the GAB in commercial production. In this study, the effects of two common commercialS. cerevisiaestrains (SY, EC-1118) and two laboratory-derived strains (ET008-c54, NM-8) on the flavor profile of the GAB were investigated. Volatile organic compounds (VOCs) of the GAB samples were analyzed using GC-E-Nose, HS-SPME-GC-MS, and HS-GC-IMS. Results showed significant differences in the flavor compound content of the GAB fermented by different strains. Nine VOCs were identified as potential markers by partial least squares–discriminant analysis (PLS-DA) combined with variable importance in projection (VIP), with ethyl esters playing a key role in distinguishing the aroma characteristics of different groups. Consequently, 13 aromatic compounds were selected and considered to be the typical VOCs of the GAB. Notably, β-ionone and ethyl octanoate emerged as representative aroma compounds, both showing the highest concentrations in the SY sample. These findings will provide valuable insights into the aroma differences of the GAB fermented by different strains and offer theoretical guidance for selecting suitable strains in the industrial production of the GAB.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Dianhui Wu,Ziqiang Chen,Mingtao Ma,Wenzhe Li,Zhengcong Peng,Zhenbao Shi,Jinglong Zhang,Hua Liu,Guangfa Xie,Jian Lu
Aging plays a crucial role in enhancing the flavor of Huangjiu. This study aims to elucidate the changes in taste attributes of aged Huangjiu and explore the correlation between non-volatile compounds. It showed that aging made the sourness, bitterness, and astringency more pronounced. The content of organic acids and amino acids exhibited specific patterns with aging years. The total taste activity value of organic acids showed an increasing trend, peaking at 54.40 in Huangjiu aged 15 years, which served as a key indicator of sourness intensity. A total of 22 potential contributors to umami and 18 to bitterness were screened based on weighted gene coexpression network analysis. The total content of potential umami contributors was significantly higher in fresh Huangjiu and aging stage I, but declined in later periods, while bitterness contributors increased gradually throughout the aging process. This study provided theoretical support for the taste characteristics of aged Huangjiu.
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JOURNAL OF APPLIED MICROBIOLOGY
·
2025
·
IF 3.2
Luo Yuwei,Zhang Yonghua,Chen Xiumei,Che Jinxin,Tao Nengguo
AimsTo overcome the hydrophobicity and effumability restriction of the essential oil in practice, we aim to fabricate the (E)-2-octenal-β-cyclodextrin inclusion complex (O/β-CDIC) and investigate its encapsulation mechanism.Methods and ResultsThe O/β-CDIC was fabricated using saturated aqueous solution method combined with freeze-dried method. The encapsulation efficiency and loading content of O/β-CDIC were 45.61 ± 1.37% and 2.97 ± 0.08%. In vitro assays, the MIC (Minimum Inhibitory Concentration) and MFC (Minimum Fungicidal Concentration) of the O/β-CDIC were 2.00 and 8.00 mg·mL⁻¹ for P. italicum XX5 mycelial growth, respectively. In addition, the O/β-CDIC effectively reduced the incidence of blue mold in citrus fruit and maintained fruit quality. The detailed structure characterization combined with the molecular docking study, molecular electrostatic potential, and independent gradient model based on Hirshfeld analysis collectively demonstrated that (E)-2-octenal was entrapped successfully within the β-CD cavity.ConclusionsThe O/β-CDIC significantly enhanced the thermal stability and phase solubility of (E)-2-octenal while effectively preserving its antifungal activity. Characterization analyses confirmed the presence of non-covalent interactions between β-CD and (E)-2-octenal.
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JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS
·
2012
·
IF 2.487
Hong-Bing Chen,Xue Dong,David A. Schiraldi,Li Chen,De-Yi Wang,Yu-Zhong Wang
A novel phosphorus-containing poly(trimethylene terephthalate) (PTT) derived from 2-(6-oxido-6H-dibenz〈c,e〉〈1,2〉oxaphosphorin-6-yl)-1,4-hydroxyethoxy phenylene was synthesized via solid state polymerization, and its chemical structure was confirmed with 1 H NMR. The thermal stability of the resulting copolyester was analyzed by thermogravimetric analysis. With the introduction of phosphorus-containing segments, polyester onset weight-loss temperatures in both nitrogen and air are enhanced. Thermal degradation kinetics were analyzed using the Flynn–Wall–Ozawa method, which showed a decreased activation energy for the copolyester compared with that for neat PTT, strongly suggesting that the increased onset weight-loss temperature in nitrogen is a result of enhanced carbonization. Microscale combustion calorimetry was carried out to test the flammability behavior of the copolyester; improved flame-retardant properties were observed with incorporated phosphorus components. Py-GC–MS testing revealed that the pyrolysis of phosphorus-containing copolyester is not significantly affected by the phosphorus incorporation.
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Food Chemistry-X
·
2023
·
IF 6.1
Shan Zhang,Shimin Wu,Qinyan Yu,Xujiang Shan,Le Chen,Yuliang Deng,Jinjie Hua,Jiayi Zhu,Qinghua Zhou,Yongwen Jiang,Haibo Yuan,Jia Li
Rolling represents an essential stage in congou black tea processing. However, the influence of rolling pressure on tea flavor and non-volatile compounds remains unclear. Herein, a combination of untargeted metabolomics, tea pigments quantification, E-tongue, colorimeter and sensory evaluation was used to evaluate the effect of rolling pressure on black tea quality. As the rolling pressure increased, theaflavins (TFs), thearubigins (TRs), and theabrownins (TBs) significantly elevated. The tea metabolic profiles fluctuated and 47 metabolites were identified as key differential metabolites including flavan-3-ols, flavonol/flavone glycosides, phenolic acids, amino acids. These substances altered possibly due to the variations in enzymatic oxidation of tea phenolics and amino acids. Overall, black tea with moderate rolling pressure presented higher sweetness, lower bitterness, and higher quality index (10 TFs + TRs)/TBs. The results were verified by a validation batch. This study provided new insights into the regulation of rolling pressure and a guidance for black tea processing.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Yinghu Ma,Yuanyuan Wang,Jia Li,Bo Wang,Min Li,Tengzhen Ma,Yumei Jiang,Bo Zhang
In this study, the dynamic changes of volatile organic compounds (VOCs) in Ugni Blanc and Vidal wines during different fermentation stages in the Hexi Corridor region (China) were comprehensively investigated using a combination of GC-MS, GC-IMS, and E-nose techniques. 71 and 63 VOCs were identified through GC-MS and GC-IMS, respectively, with esters, alcohols, aldehydes, and ketones comprising the predominant compounds. The fermentation process induced significant changes in the composition and concentration of VOCs. Furthermore, E-nose analysis demonstrated effective discrimination between Ugni Blanc and Vidal wines. The orthogonal partial least squares discriminant analysis and Random Forest models were employed to analyze GC-MS and GC-IMS data, facilitating the identification of VOCs that significantly influence these wines at various fermentation stages. By combining the calculation of OAV and ROAV, 9 potential key aroma compounds were identified, including ( Z )-3-hexenyl acetate, isoamyl acetate, ethyl octanoate, ethyl laurate, 1-octanal, 1-pentanal, isobutyraldehyde, 1-octen-3-ol, and β -damascenone. This study provides valuable insights into the dynamic changes of VOCs during the fermentation of Ugni Blanc and Vidal wines, offering a foundation for improved fermentation control and enhanced wine quality.
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JOURNAL OF HAZARDOUS MATERIALS
·
2021
·
IF 10.588
Kunyi He,Tong Bu,Xiaohan Zheng,Junfang Xia,Feier Bai,Shuang Zhao,Xin yu Sun,Mengna Dong,Li Wang
The sensitive detection of foodborne pathogens is of great significance for ensuring food safety and quality. Herein, on the basis of methylene blue-embedded zirconium based organic framework ( [email protected] ) as the remarkable capture carrier and signal indicator, with the Al 3+ -assisted the fluorescent signal response, we developed a label-free and dual-signal lateral flow immunochromatographic assay (LDLFIA) for sensitive detection of Escherichia coli ( E. coli ) O157:H7. The [email protected] sensing carrier without monoclonal antibodies (mAbs) was manufactured, which adhered to bacteria to form the [email protected] E. coli O157:H7 conjugate, resulting in visible blue band. Then the fluorescent response of the OH-rich [email protected] was excited by introducing Al 3+ , arising from capturing of Al 3+ by -OH through coordination and electrostatic affinity, thus generating a green fluorescent band. Impressively, a smartphone-based portable reading system was developed that can reflect the test results of [email protected] immediately. Under optimum conditions, [email protected] can complete colorimetric and fluorescent mode detection within 90 min, with a detection sensitivity of 10 3 CFU/mL, which were 100 times lower than traditional gold nanoparticles-based LFIA and polymerase chain reaction (PCR). Moreover, the feasibility of the method was further evaluated by the determination of E. coli O157: H7 in drinking water and cabbage with average recoveries of 85.1-123.0%.
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APPLIED CATALYSIS B-ENVIRONMENTAL
·
2021
·
IF 19.503
Zexiao Zheng,Irene M.C. Lo
Pharmaceuticals and personal care products (PPCPs) and Escherichia coli ( E. coli ) are ubiquitous in sewage posing adverse effects on both ecosystems and human health. Herein, we propose a multifunctional photoelectrochemical (PEC) system to simultaneously degrade PPCPs, disinfect E. coli , and produce H 2 . To this end, an optimized MoS 2 @BL-BiVO 4 photoanode with reduced bulk and surface charge recombination was synthesized, exhibiting a photocurrent density of 2.21 mA/cm 2 at 1.0 V vs. Ag/AgCl in actual sewage, 8.1 times that of P-BiVO 4 . The MoS 2 @BL-BiVO 4 photoanode achieved complete degradation of 2 ppm benzophenone-3 and inactivation of E. coli in sewage with 89.32 μmol H 2 evolution at 1.0 V vs. Ag/AgCl in 30 min. Chloride ions in the sewage played a critical role in the PEC system: they were activated to become chloride-based radicals ( Cl, ClO) for sewage treatment and worked as hole scavengers to increase H 2 evolution. Natural organic matters in the sewage played a dominant role in impeding the PEC reactions because they can quench the reactive species and were adsorbed onto the photoanode’s surface to block charge separation. The PEC system shows good efficiency when degrading various PPCPs, and excellent reusability and stability, giving it great practicality.
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