FOOD CHEMISTRY
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2024
·
IF 8.5
Jilei Wang,Qu Li,Yun Sun,Jingwen Liu,Zhao Jiang,Zhuoping Zheng,Li Liu,Xinhui Min,Yougui Yu,Qing Zheng
Elucidating the mechanisms underlying Baijiu production is a shared aspiration among academic groups specializing in the field of Baijiu research. This study comprehensively examined the mechanisms underlying the yellowish coloration of Baijiu through a synergistic application of chromatographic, spectroscopic, and physical methodologies. Aging of Baijiu in earthenware pots involves the infiltration of mineral ions such as iron, aluminum, and calcium; however, these ions are detected at extremely low concentrations and are therefore not linked to the development of Baijiu's yellowish color. Instead, the yellowish coloration is attributed to the diverse colorants generated during the high-temperature fermentation of small-molecule sugars derived from the saccharification of grain materials. Although these colorants exist in minimal quantities and exhibit spectral absorption peaks ranging from 300 to 450 nm, their overlapping spectra collectively contribute to the light-absorbing properties of Baijiu across a broad wavelength range, ultimately accounting for its characteristic yellowish color.
研究领域:
食品科学
·
化学
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DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2019
·
IF 3.714
Haiying Cai,Qi Zhang,Lingzhi Shen,Jie Luo,Ruiyu Zhu,Jianwei Mao,Minjie Zhao,Chenggang Cai
The polyphenolic compounds in wines are beneficial to human health. To better understand the effect of different factors on the phenolics and antioxidant activities of wine during rice wine fermentation, 6 rice materials and 7 rice wine starters from rural areas were used to ferment Chinese rice wine. The results showed that black rice and the starter O4 were preferred for the optimum polyphenolic content and antioxidant activity, respectively. In addition, the results indicated that the polyphenolics of the rice wines were mainly derived from their plant materials and that various rice materials could result in drastically different wine quality. In contrast, the total polyphenol contents could be less significantly changed by using different starters. The antioxidant activity results of these fermented wines were consistent with the results of the total polyphenol contents. The rice wines produced using 6 different rice materials were significantly different in antioxidant activity measured by ABTS and FRAP assay . Similar to the results of the total polyphenol content and the antioxidant activity, the wine samples with different rice materials showed significantly different polyphenolic profiles compared with those of the rice wine group with different starters. These results suggested that rice materials and starters have different effects on polyphenol extraction and conversion of rice wines.
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY
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2017
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IF 3.743
Xiuzhen Zhu,Yuan Gao,Qinyan Yue,Yujiao Kan,Wenjia Kong,Baoyu Gao
Potassium tartrate (C 4 H 6 K 2 O 7 ) was utilized as a novel activating agent to prepare activated carbon with relatively high specific surface area by using less activating agent and activation time from marine waste–green alga ( Enteromorpha prolifera ) for the first time. The influences of activation temperature, impregnation ratio and activation time on the pore structure were investigated to obtain the optimum conditions (activation temperature: 700 °C, impregnation ratio: 1:1, and activation time: 30 min). Meanwhile, the activation temperature was evaluated to be the essential factor that dominated the form of pore structure in activated carbon. The green alga-based activated carbon that was prepared under optimum conditions has shown the high surface area of 1692 m 2 /g and total pore volume of 1.22 cm 3 /g, which could be used as an effective adsorbent to remove chloramphenicol. The thermodynamic data of chloramphenicol were well fitted by Langmuir isotherm model and the green alga-based activated carbon has showed high adsorption capacity of 709.2 mg/g towards chloramphenicol.
研究领域:
环境科学
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材料科学
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产品关联
DOI
PubMed
高影响因子
FOOD AND CHEMICAL TOXICOLOGY
·
2025
·
IF 3.5
Jun Wang,Qiuyue Liao,Gai Liang,Yuruo Gong,Jiaxu Yao,Li Zhou,Wei Kevin Zhang,Xiaojun Li
Ethosomes are ethanol-based liposomes which may self-assemble in alcoholic beverages and exhibit dual effects: nanoscale ethanol has liver-targeting property with potential hepatotoxicity on the one side, while ethosomes can encapsulate active constituents that provide hepatoprotective benefits on the other side. This study investigated the dual role of ethosomes, focusing on their existence, characterization, potential toxicity, and toxicological mechanisms. Our results confirmed the existence of ethosomes in alcoholic beverages using particle size analysis, ultracentrifugation, liquid chromatography-mass spectrometry, and transmission electron microscopy. Both in vitro and in vivo experiments revealed that ethosomes can cause significant liver injury in a short period, associated with abnormal secretion of transforming growth factor-β ( TGF-β ) by parenchymal cells and subsequent apoptosis of Kupffer cells. Notably, the toxicity of ethosomes was significantly reduced when encapsulated natural active compounds like oleanolic acid. In conclusion, ethosomes could form self-assembly in the production progress of the integrated alcoholic beverages. The present study underscored the dual impact of ethosomes on alcoholic liver disease and offered new insights into the safety risk assessment of alcoholic beverages.
研究领域:
药剂学
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毒理学
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纳米技术
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肝病学
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食品科学
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生物技术
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF SEPARATION SCIENCE
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2025
·Vol. 48
·期 8
·e70242
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IF 2.8
TingTing Yu,FuRong Yang,Fang Wang,YongMei Chen,Yi Liu,Nan Hu
This study investigated the chain length-dependent extraction efficiency of two cationic surfactants—dodecyltrimethylammonium bromide (C12, 12-carbon chain) and cetyltrimethylammonium bromide (C16, 16-carbon chain)—for reverse micelle extraction of prolamins from Baijiu Jiuzao (Chinese Baijiu distillers' grains). Although pH variations (4.0–9.0) had negligible effects, ethanol, ionic strength, and chaotropic agent demonstrated distinct chain length-dependent behaviors: ethanol increased C12's forward extraction efficiency by 10.6% (absolute) while enhancing C16's backward efficiency by 8.7%. Potassium chloride enhanced C16's forward efficiency by 4.7%, while potassium bromide significantly improved C12's backward efficiency by 15.9%. Guanidine hydrochloride consistently promoted C16 in both extraction phases. Dynamic light scattering demonstrated significant differences ( p < 0.05) in reverse micelle sizes: C12 formed smaller empty reverse micelles (1.5 ± 0.2 nm) compared to C16 (2.5 ± 0.5 nm). During forward extraction, reverse micelles expanded significantly to 217.9 ± 6.3 nm (C12) and 311.2 ± 43.2 nm (C16). Backward extraction released prolamin particles of 449.0 ± 16.2 nm (C12) and 650.4 ± 29.7 nm (C16), confirming the size-exclusion-driven release mechanism. The more compact C12 reverse micelles correlated with lower total prolamin yield (26.6 ± 0.1% vs. 32.2 ± 0.1% for C16, p < 0.01) and substantially diminished bovine serum albumin recovery (5.2 ± 0.2% vs. 45.3 ± 2.5%, p < 0.01). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis corroborated these findings, further demonstrating that reverse micelle-extracted prolamins formed thermally stable dimers resistant to reductive cleavage. Combined with dynamic light scattering data (particle size range: 400–700 nm in the backward-extraction aqueous phase), these findings demonstrate that prolamin aggregates after reverse micelle extraction. These findings demonstrate that surfactant chain length as a key parameter for optimizing reverse micellar systems, where shorter-chain surfactants facilitate selective extraction, whereas longer chains enhance yields.
研究领域:
食品科学
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胶体与界面科学
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蛋白质提取
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生物技术
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化学工程
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产品关联
DOI
PubMed
高影响因子
BIOTECHNOLOGY AND BIOENGINEERING
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2020
·Vol. 117
·期 8
·2410-2419
·
IF 4.002
Wei Guo,Qiulan Huang,Yuhui Feng,Taicong Tan,Suhao Niu,Shaoli Hou,Zhigang Chen,Zhi-Qiang Du,Yu Shen,Xu Fang
Metabolic engineering of Saccharomyces cerevisiae for high-level production of aromatic chemicals has received increasing attention in recent years. Tyrosol production from glucose by S. cerevisiae is considered an environmentally sustainable and safe approach. However, the production of tyrosol and salidroside by engineered S. cerevisiae has been reported to be lower than 2 g/L to date. In this study, S. cerevisiae was engineered with a push-pull-restrain strategy to efficiently produce tyrosol and salidroside from glucose. The biosynthetic pathways of ethanol, phenylalanine, and tryptophan were restrained by disrupting PDC1 , PHA2 , and TRP3 . Subsequently, tyrosol biosynthesis was enhanced with a metabolic pull strategy of introducing PcAAS and EcTyrA M53I/A354V . Moreover, a metabolic push strategy was implemented with the heterologous expression of phosphoketolase (Xfpk), and then erythrose 4-phosphate was synthesized simultaneously by two pathways, the Xfpk-based pathway and the pentose phosphate pathway, in S. cerevisiae . Furthermore, the heterologous expression of Xfpk alone in S. cerevisiae efficiently improved tyrosol production compared with the coexpression of Xfpk and phosphotransacetylase. Finally, the tyrosol yield increased by approximately 135-folds, compared with that of parent strain. The total amount of tyrosol and salidroside with glucose fed-batch fermentation was over 10 g/L and reached levels suitable for large-scale production.
研究领域:
生物技术
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代谢工程
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Caiyun Liu,Xibu Wei,Zengshuai Zhang,Qianqian Miao,Mario Prejanò,Tiziana Marino,Yongsheng Tao,Yunkui Li
The effect of pre-fermentation single additions of four cyclodextrins (CDs) as stabilizing factors on the color, aroma, and sensory characteristics of red wines was systematically investigated for the first time and compared with control and single polysaccharide treatments. The results showed that α-cyclodextrin (α-CD) and hydroxypropyl-β-cyclodextrin (HP-β-CD) increased red-green color channel ( a ⁎ ) by 41.85 % and 28.84 %, respectively, compared to the control group, exhibiting a stronger copigmentation effect than the three polysaccharides. Mantel test and heatmap analyses revealed that α-CD enhanced color stability by promoting copigmentation between phenolics and monomeric anthocyanins, whereas HP-β-CD enhanced color through direct copigmentation with anthocyanins. Furthermore, volatile compound content and principal component analysis demonstrated that α-CD and HP-β-CD effectively protected esters and selectively protected alcohols, compared to the control and polysaccharide treatments. Sensory evaluation confirmed that HP-β-CD and α-CD improved the sensory profile by enhancing color appeal, rich floral and fruity aromas, and harmonious taste.
研究领域:
食品科学
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化学
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酿酒学
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产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 1
·133
·
IF 5.1
Chao Wang,Xiangchuan Wu,Xinhe Lin,Xueting Zhu,Wei Ma,Jian Chen
The use of nanozymes for electrochemical detection in the food industry is an intriguing area of research. In this study, we synthesized a laccase mimicking the MnO2@CeO2nanozyme using a simple hydrothermal method, which was characterized by modern analytical methods, such as transmission electron microscope (TEM), X-ray diffraction (XRD), and energy dispersive X-ray spectroscopy (EDX), etc. We found that the addition of MnO2significantly increased the laccase-like activity by 300% compared to CeO2nanorods. Due to the excellent laccase-like activity of the MnO2@CeO2nanozyme, we developed an electrochemical sensor for the detection of hazardous phenolic compounds such as bisphenol A and catechol in red wines by cyclic voltammetry (CV) and differential pulse voltammetry (DPV). We used the MnO2@CeO2nanozyme to develop an electrochemical sensor for detecting harmful phenolic compounds like bisphenol A and catechol in red wine due to its excellent laccase-like activity. The MnO2@CeO2nanorods could be dispersion-modified glassy carbon electrodes (GCEs) by polyethyleneimine (PEI) to achieve a rapid detection of bisphenol A and catechol, with limits of detection as low as 1.2 × 10−8M and 7.3 × 10−8M, respectively. This approach provides a new way to accurately determine phenolic compounds with high sensitivity, low cost, and stability.
研究领域:
食品科学
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生物化学
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分析化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF CHEMICAL AND ENGINEERING DATA
·
2024
·
IF 2
Jumei Xu,Yu Qi,Zuoxiang Zeng,Weilan Xue
The density and the heat capacity of (E,E)-methyl sorbate (MS) were measured from 286.35 to 433.25 K using a pycnometer and an adiabatic calorimeter, respectively. The saturated vapor pressure of MS was determined by the ebulliometric method from 344.95 to 455.15 K and correlated by the Antoine equation with an average relative deviation of 1.68%. The enthalpy of vaporization of MS at the normal boiling point was figured out to be 44.29 kJ mol–1 according to the Clausius–Clapeyron equation. Based on the Othmer method, the standard enthalpy of vaporization of MS was obtained using three substances as a reference, and the calculated results were further verified by the Watson relation and the Clarke–Glew equation.
研究领域:
物理化学
·
热力学
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产品关联
DOI
高影响因子
JOURNAL OF FLUORESCENCE
·
2024
·
IF 2.6
Yu Wei,Yong Yanhua,Liu Yang,Liu Ziyan,Bian Haitao,Dong Ruinan
Highly luminescent carbon dots (CDs) derived from fermented beverages-kvass (K-CDs) were synthesized through a one-step hydrothermal method with ethylenediamine (EDA) as a surface passivation reagent. Purified K-CDs with a fluorescent quantum yield of 35.1% were obtained after a dialysis process. The K-CDs were characterized by TEM, FT-IR, XPS, fluorescence and UV-vis spectroscopy. The results indicated that K-CDs possess typical excitation wavelength-dependent blue fluorescence emission, and the strongest excitation and emission wavelengths are 350 nm and 440 nm, respectively. The great spectral overlap between the emission peak (440 nm) of K-CDs and the absorption peak (430 nm) of tartrazine (TAR) leads to an effective fluorescence quenching phenomenon by TAR through inner filter effect (IFE) and the calculated (lg(I 0 /I)) showed a linear response to TAR concentration in the range of 0.1–70 µM. The detection limit of the developed method is 23 nM for TAR, and the relative standard deviation (RSD) is 3.9% (c = 10 µM, n = 7). The fluorescent sensor for TAR based on K-CDs through the IFE mechanism possesses the characteristics of rapid, sensitive, and high selectivity. It has been successfully applied to detect of trace TAR in foods.
研究领域:
食品科学
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分析化学
·
材料科学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Jiang Zhang,Yuxia Sun,Xueqiang Guan,Weishuai Qin,Xiang Zhang,Yan Ding,Wenhua Yang,Jianli Zhou,Xiaobin Yu
Processing melon into spirits has important environmental and economic value. However, the flavour of melon spirits is undesirable and has yet to be studied. In this study, a combination of odour activity value, gas chromatography–olfactometry detection frequency analysis, aroma reconstitution, and omission tests showed that key aroma compounds (Group 1), including 3,6-nonadien-1-ol and 3-nonen-1-ol, were responsible for the undesirable green and fatty aromas of melon spirits. Meanwhile, the desirable fruity and floral aromas were provided by Group 2 compounds, which included isoamyl acetate and ( E )-damascenone. Omission tests of Group 1 and Group 2 compounds showed that, similar to the fruit and floral aromas, the green and fatty aromas were important components of melon spirit flavour. Furthermore, adding Group 2 compounds to the spirits inhibited green and fatty flavours, improved the fruit and floral aromas, and enhanced the sensory evaluation of melon spirits. This study provides a basis for improving the production process and aroma of melon spirits.
研究领域:
食品科学
·
风味化学
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DOI
高影响因子
Frontiers in Microbiology
·
2022
·
IF 6.064
Yang Peizhou,Xiao Wei,Lu Shuhua,Jiang Shuying,Jiang Suwei,Chen Jianchao,Wu Wenjing,Zheng Zhi,Jiang Shaotong
Aflatoxin B1 (AFB1) contaminates rice during harvest or storage and causes a considerable risk to human and animal health. In this study, Trametes versicolor AFB1–degrading enzyme (TV–AFB1D) gene recombinantly expressed in engineered E. coli BL21 (DE3) and Saccharomyces cerevisiae. The TV–AFB1D enzymatic characteristics and AFB1 degradation efficiency in contaminated rice were investigated. Results showed that the size of recombinant TV-AFB1D expressing in E. coli BL21 (DE3) and S. cerevisiae was appropriately 77 KDa. The kinetic equation of TV-AFB1D was y = 0.01671x + 1.80756 (R2 = 0.994, Km = 9.24 mM, and Vmax = 553.23 mM/min). The Kcat and Kcat/Km values of TV-AFB1D were 0.07392 (s−1) and 8 M−1 s−1, respectively. The AFB1 concentration of contaminated rice decreased from 100 μg/ml to 32.6 μg/ml after treatment at 32°C for 5 h under the catabolism of TV-AFB1D. S. cerevisiae engineered strains carrying aldehyde oxidase 1 (AOX1) and Cauliflower mosaic virus 35 S (CaMV 35 S) promoters caused the residual AFB1 contents, respectively, decreased to 3.4 and 2.9 μg/g from the initial AFB1 content of 7.4 μg/g after 24 h of fermentation using AFB1-contaminated rice as substrate. The AFB1 degradation rates of S. cerevisiae engineered strains carrying AOX1 and CaMV promoters were 54 and 61%, respectively. Engineered S. cerevisiae strains integrated with TV-AFB1D expression cassettes were developed to simultaneously degrade AFB1 and produce ethanol using AFB1-contaminated rice as substrate. Thus, TV-AFB1D has significant application potential in the AFB1 decomposition from contaminated agricultural products.
研究领域:
食品科学
·
微生物学
·
生物化学
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DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）