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    About

Food Chemistry

Elsevier

1976-

ISSN: 0308-8146 (1873-7072)
Chemistry, Applied - Nutrition & Dietetics - Food Science & Technology - Food Science - Analytical Chemistry - Analytical Chemistry

Recent articles

1 show abstract
0308-8146 * * 30012728
Publication date: 1 September 2019

Source: Food Chemistry, Volume 291
Author(s): Guoliang Jia, Kun Sha, Xudong Feng, Haijie Liu



The post-thawing quality, metabolite profile and amino acid oxidation of frozen pork tenderloin following the use of a high-voltage electrostatic field (HVEF) were investigated in this study. There were not significant differences of pH for pork thawed by air and HVEF, which were consistent with the lactic acid level and glycogen content. No changes in the tenderness of thawed pork were found. There were only 6 volatiles with different contents in the pork tenderloin (P < 0.05). Moreover, there were no oxidized cysteine and methionine residues in myosin of thawed pork by HVEF. A total of 23 discriminating metabolites between the air-thawed and HVEF-thawed pork after orthogonal partial least squares-discriminate analysis (OPLS-DA). There were 10 pathways containing>5 discriminating metabolites, among them, there were 10 discriminating metabolites in the glycerophospholipid metabolism (ssc00564) and retrograde endocannabinoid signaling (ssc04723). The glycerophospholipid metabolism could be related to the pork spoilage processes.

2 show abstract
0308-8146 * * 30012729
Publication date: 1 September 2019

Source: Food Chemistry, Volume 291
Author(s): Vlastimil Novak, Josefine Adler, Søren Husted, Arvid Fromberg, Kristian Holst Laursen



Analytical methods for authenticity testing of organically grown vegetables are urgently needed. Here we present a novel method for organic authentication based on stable isotope ratio analysis of oxygen in plant-derived sulphate. We combined this method with stable isotope ratio analysis of bulk plant tissue and plant-derived nitrate to discriminate organic and conventional potato, carrot, and cabbage from rigidly controlled long-term field trials and from a case study using retail potatoes. It was shown that oxygen isotope ratios of sulphate from organic vegetables were significantly lower compared to their conventional counterparts and the values were directly linked to the fertilisation strategy. The classification power of sulphate isotope analysis was superior compared to known bulk tissue isotope markers and nitrate isotope values. In conclusion, oxygen isotope analysis of plant-derived sulphate represents a promising new method for authentication of organic vegetables.

3 show abstract
0308-8146 * * 30012730
Publication date: 1 September 2019

Source: Food Chemistry, Volume 291
Author(s): Fareeya Kulapichitr, Chaleeda Borompichaichartkul, Inthawoot Suppavorasatit, Keith R. Cadwallader



Influence of heat pump drying (HP at 40, 45 and 50 °C), tray drying (TD) and sun drying (SD) on the quality of Arabica coffee was evaluated. Drying process did not affect the caffeine content, but influenced levels of some amino acids. Sucrose content was higher in HP and TD than in SD green coffees. The perceived aroma of brewed coffee from SD was similar to HP, but differed from TD. Concentrations of 30 important odorants were compared for SD, HP (50 °C) and TD brewed coffees. 2-Furfurylthiol, a key odorant of coffee, was at the same level in SD and HP coffees and lowest in TD samples. Principal component analysis (PCA) separated SD from HP and TD, based on the concentrations of 23 odorants. Combined results of sensory and chemical analyses showed that in comparison to SD, HP was superior to TD for preserving overall flavor quality.

4 show abstract
0308-8146 * * 30012731
Publication date: 1 September 2019

Source: Food Chemistry, Volume 291
Author(s): Wan-Ning Lee, Ching-Hua Huang, Guangxuan Zhu



The formation of toxic disinfection by-products (DBPs) is among the main concerns in the use of chlorine sanitizers for washing fresh and fresh-cut produce to minimize microbial cross-contamination. Even so, robust analytical methods for measuring various DBPs in produce have been lacking. This study has established two liquid-liquid extraction methods, followed by gas chromatography with electron capture detection, to measure 32 conventional and emerging DBPs in different produce types including lettuce, cabbage and strawberry. Good recoveries (50–130%) were achieved for most DBPs in the different produce. The method detection limits were in the range of 0.3–10 ng/g for trihalomethanes, haloacetic acids, nitrogenous DBPs, and other carbonaceous DBPs. Preliminary screening analysis indicated one-third of the target DBPs were found in unwashed produce, and washing with chlorine significantly promoted DBPs’ formation and concentrations in the produce. The developed analytical methods will be useful tools for future research on food DBPs.

5 show abstract
0308-8146 * * 30012732
Publication date: 1 September 2019

Source: Food Chemistry, Volume 291
Author(s): Zewen Xi, Wei Liu, David Julian McClements, Liqiang Zou



The aim of this research was to prepare ethanol-induced cold-set emulsion gels contain different content of oil and to investigate the effect on the rheological, textural, and microstructural properties. The results showed that the gelation rate, gel strength, water-holding capacity (WHC), and hardness of the ethanol-set emulsion gels improved as the content of oil increased. Rheological analysis showed that the emulsion gels changed from combined polymer/particle gel behavior at low oil contents to particle gel behavior at high oil contents. The emulsion gels contained a three-dimensional network of aggregated oil droplets at high oil contents, while they contained an even distribution of isolated droplets at lower oil contents. The results showed that the properties of the ethanol-set emulsion gels could be modulated by altering the oil content because the oil droplets acted as active fillers. Ethanol-induced gelation presents an intriguing possibility for encapsulation of alcohol-soluble, lipid-soluble and heat-labile bioactive compounds.

6 show abstract
0308-8146 * * 30012733
Publication date: 1 September 2019

Source: Food Chemistry, Volume 291
Author(s): Matheus A. Chaves, Samantha C. Pinho



The feasibility of producing proliposomes containing curcumin, as well as liposome dispersions, using different mixtures of purified and nonpurified soybean phospholipids was studied. Proliposomes were produced through coating of micronized sucrose and physicochemically characterized over 30 days of storage. In addition, the possible interactions among the components were investigated using X-ray powder diffraction (XRD) and Fourier transform infrared spectroscopy (FT-IR). The proliposomes demonstrated a low propensity of water adsorption and low hygroscopicity. In addition, the curcumin content retained in the powders ranged from 67 to 92%. The liposomes were produced following proliposome hydration. Atomic force microscopy indicated the vesicles presented spherical shapes and photon correlation spectroscopy detected that their hydrodynamic diameters ranged from 207 to 222 nm. Finally, the curcumin-loaded liposomes preserved up to 63% of the bioactive compound but remained stable for only 15 days of storage.

7 show abstract
0308-8146 * * 30012734
Publication date: 1 September 2019

Source: Food Chemistry, Volume 291
Author(s): Vito Michele Paradiso, Giacomo Squeo, Antonella Pasqualone, Francesco Caponio, Carmine Summo



Natural deep eutectic solvents (NADES) are a green, promising class of solvents. Phenolic compounds are among the targets of NADES’ use in foods. A health claim is admitted by European Regulations for olive oils (OOs) containing at least 250 mg kg−1 of selected polyphenols (hydroxytyrosol and its derivatives, included tyrosol, HTD), but their determination involves analytical issues that are being currently debated. A NADES based on glucose and lactic acid was here used to develop a green and rapid tool for correct labelling of OOs. 163 OOs were submitted to liquid/liquid extraction with the NADES. Regression and classification approaches were adopted to relate features of the UV spectra of extracts to HTD content. The models allowed to assess HTD content for screening purposes (R2
prediction = 0.84, RMSEP = 35.5 mg kg−1). For labelling purposes, oils could be labelled according to health claim limits with an error of 0.6%.

8 show abstract
0308-8146 * * 30012735
Publication date: 1 September 2019

Source: Food Chemistry, Volume 291
Author(s): Claisa Andréa Silva de Freitas, Paulo Henrique Machado de Sousa, Denise Josino Soares, José Ytalo Gomes da Silva, Stephen Rathinaraj Benjamin, Maria Izabel Florindo Guedes



Carnauba wax is widely used in food, due to its physico-chemical characteristics with a predominance of esters and inert and stable components. Even with so many possibilities for the use of carnauba wax in food, there are still a large number of researchers around the world searching for new applications and a demand for new products with new technologies to improve existing ones. Recently, many parts of research which focus on the use of this wax in conservation and food processing have been carried out, some of which highlight the role of this wax in the microencapsulation of flavours, in preparing edible films and super hydrophobic and biodegradable packaging. This paper discusses the use of carnauba wax in food, including the extraction process of the wax, its chemical and physical characteristics, safety aspects, national and international law and permitted uses, along with the presentation of the main scientific research conducted.

9 show abstract
0308-8146 * * 30012736
Publication date: 1 September 2019

Source: Food Chemistry, Volume 291
Author(s): Bhoke Marwa Nyaisaba, Wenhua Miao, Shaimaa Hatab, Ariel Siloam, Meiling Chen, Shanggui Deng



The effect of cold atmospheric plasma (CAP) on protein concentrate from squid (Argentinus ilex) mantle has been evaluated in terms of gel properties, protease inhibition, texture profile, color attributes, and water holding capacity. Different exposure time (15, 60, 120, 180, 240 and 300 s) at 60 kV have been employed. Our results indicated that protease activity decreases with increasing treatment time. The highest reduction (p < 0.05) in protease activity (64%) was observed after 240 s of CAP treatment. Texture profile analysis, color properties and water holding capacity of the treated squid gel revealed a significant increase. Protein carbonyl and sulfhydryl group contents findings' showed a significant increase in carbonyl content (about three times of the original content), while the total sulfhydryl group decreased (up to about 40%) in the crude extract. Microstructure and SDS-PAGE analysis revealed a high degree of protein aggregation in the squid gel treated with CAP.

10 show abstract
0308-8146 * * 30012747
Publication date: Available online 6 April 2019

Source: Food Chemistry
Author(s): Xiaojiao Chen, Junhu He, Guiyu Tan, Ju Liang, Yuxia Hou, Mian Wang, Baomin Wang




trans-Resveratrol, a natural polyphenol present in grapes, has many beneficial effects to human health. However, measurement of trans-resveratrol is technically complicated and time-consuming. In the present study, we obtained a sensitive and specific monoclonal antibody (mAb), namely 3C9, against trans-resveratrol. An indirect competitive enzyme-linked immunosorbent assay (icELISA) was developed, with 50% inhibitory concentration and working range of 1.0 ng/mL and 0.19-4.9 ng/mL, respectively. A lateral flow immunoassay (LFIA) based on 3C9 was also developed for the semiquantitative detection of trans-resveratrol in an indicator range of 50-100 ng/mL. Average recoveries of trans-resveratrol spiked in red and green grape berries samples were respectively 88-107% and 83-102% by icELISA. The icELISA and LFIA were applied for determination of trans-resveratrol in grape berries. The results were highly consistent with those determined by high-performance liquid chromatography analysis (R2=0.9997). Therefore, we conclude that the immunoassay methods are suitable for the large-scale screening of trans-resveratrol in grape quality breeding.

11 show abstract
0308-8146 * * 30012748
Publication date: Available online 6 April 2019

Source: Food Chemistry
Author(s): Ahui Xu, Lingshang Lin, Ke Guo, Tianxiang Liu, Zhitong Yin, Cunxu Wei



Starches were isolated from vitreous and floury endosperms from the same kernels, and their physicochemical properties were investigated to reveal their differences. Starch from vitreous endosperm had more surface indentations, larger granule size, and higher contents of protein, amylose and damaged starch than that from floury endosperm. Both starches from vitreous and floury endosperms exhibited A-type crystalline structure, but starch from vitreous endosperm had lower relative crystallinity and lamellar lamellar peak intensity than that from floury endosperm. Starch from floury endosperm had higher gelatinization temperature and enthalpy but lower gelatinization temperature range and percentage of retrogradation than that from vitreous endosperm. Native starch from floury endosperm was more resistant to enzyme hydrolysis than that from vitreous endosperm. Gelatinized and retrograded starches had similar digestion properties between starches from vitreous and floury endosperms. Principal component analysis indicated that starches from vitreous and floury endosperms had significant differences in their physicochemical properties.

12 show abstract
0308-8146 * * 30012749
Publication date: Available online 6 April 2019

Source: Food Chemistry
Author(s): Dapeng Peng, Owen Kavanagh, Haijiao Gao, Xiya Zhang, Sijun Deng, Dongmei Chen, Zhenli Liu, Changqing Xie, Chen Situ, Zonghui Yuan



To monitor the illegal use of olaquindox in animals, a monoclonal antibody-based surface plasmon resonance (SPR) biosensor method has been developed to detect 3-methyl-quinoxaline-2-carboxylic acid, the marker residues of olaquindox, in swine tissues. The limit of detection was 1.4 µg kg-1 in swine muscle and 2.7 µg kg-1 in swine liver, which are lower than the EU recommended concentration (10 µg kg-1). The recoveries were from 82% to 104.6%, with coefficients of variation of less than 12.2%. Good correlations between SPR and HPLC results (r = 0.9806, muscle; r = 0.9698, liver) and between SPR and ic-ELISA results (r = 0.9918, muscle; r = 0.9873, liver) were observed in the affected tissues, which demonstrated the reliability of the SPR method. This method would be a rapid and reliable tool for the screening of the residues of olaquindox in the edible tissues of animals.

13 show abstract
0308-8146 * * 30012750
Publication date: Available online 5 April 2019

Source: Food Chemistry
Author(s): Angela M. Miranda-Hernández, Diana B. Muñiz-Márquez, Jorge E. Wong-Paz, Pedro Aguilar-Zárate, Martina de la Rosa-Hernández, Ramón Larios-Cruz, Cristóbal N. Aguilar



Procyanidins (PCs) are polyphenols highly accumulated in litchi fruit (Litchi chinensis). Despite their bioactivity, the molecular composition of native and oxidized procyanidins is little understood. In this paper, polyphenols from litchi pericarp were extracted using two solvents (methanol and acetone). The mean degree of polymerization (mDP) of native and identification of oxidized PCs were carried out by phloroglucinolysis– and thioglycolysis–HPLC–ESI–MS/MS, respectively. About 60% of extracted polyphenols corresponded to procyanidins from litchi pericarp. Native PCs were mainly oligomeric procyanidins (mDP 4). Only (−)-epicatechin was detected as terminal and extension units in PCs. Thioglycolysis–HPLC–ESI–MS identified five oxidation markers of PCs with [M − H]− m/z 575, 593, 609, 679 and 863. Intra- and intermolecular modifications of A and B-type procyanidins were identified. The method used for the characterization of PCs from litchi pericarp allowed understanding of the structural composition of its native and oxidized tannins.

14 show abstract
0308-8146 * * 30012751
Publication date: Available online 5 April 2019

Source: Food Chemistry
Author(s): Daniel Mieres-Castro, Guillermo schmeda-Hirschmann, Cristina Theoduloz, Sergio gómez-Alonso, José pérez-Navarro, Katherine Márquez, Felipe jiménez-Aspee



The berries from the native Chilean Gaultheria phillyreifolia and G. poeppigii are appreciated for their sweet taste and aroma. Fruits from both species were investigated for their secondary metabolite composition and antioxidant activity. The extracts were submitted to membrane chromatography to separate anthocyanins from copigments. Four anthocyanins were isolated by counter-current chromatography (CCC) and identified as cyanidin galactoside, cyanidin arabinoside, delphinidin galactoside and delphinidin arabinoside. From the copigments, CCC allowed the separation of quercetin(Q)-3-arabinoside, Q-3-rutinoside Q-3-rhamnoside and 3-caffeoylquinic acid. Additionally, the iridoids monotropein-10-trans-coumarate, monotropein-10-trans-cinnamate and 6α-hydroxy-dihydromonotropein-10-trans-cinnamate were isolated. The latter two iridoids are reported here for the first time. Some 34 other compounds were tentatively identified by HPLC-DAD-ESI-MSn. The antioxidant activity showed differences between anthocyanins and copigments from both species. Main compounds were quantified and submitted to a partial-least square discriminant analysis. This is the first report on the isolation of phytochemicals from the selected Chilean Gaultheria species.

15 show abstract
0308-8146 * * 30012752
Publication date: Available online 4 April 2019

Source: Food Chemistry
Author(s): Anita P. Pax, Lydia Ong, Jitraporn Vongsvivut, Mark J. Tobin, Sandra E. Kentish, Sally L. Gras



Synchrotron Fourier transform infrared (S-FTIR) microspectroscopy allows the label-free examination of material microstructure but has not been widely applied to dairy products. Here, S-FTIR microspectroscopy was applied to observe the microstructure of Mozzarella cheese and assess the protein and lipid distribution within individual cheese blocks. High lipid and high protein areas were identified in transmission and attenuated total reflectance (ATR) analysis modes and the secondary structures of cheese proteins determined. Hierarchical cluster analysis and principal component analysis (PCA) identified variation in random coil, water content, carbonyl lipids and methylene stretching across the sampled area. Similar spectral features were obtained in both analysis modes; spatial resolution was higher with ATR and small differences were noted, potentially as a result of differences in sample preparation. S-FTIR is a useful microscopy tool that can detect structural alterations that may affect product properties and may assist reverse engineering of a range of dairy products.

16 show abstract
0308-8146 * * 30012753
Publication date: Available online 4 April 2019

Source: Food Chemistry
Author(s): Linyu Nian, Ailing Cao, Luyun Cai, Hongwu Ji, Shucheng Liu



This study examined the effect of herring antifreeze protein (hAFP) combined with chitosan magnetic nanoparticles (CS@Fe3O4), applied through vacuum impregnation, on protein conformation and moisture state of red sea bream during freeze-thaw cycles. DSC and dynamic rheology were used to analyze physicochemical changes. Raman, intrinsic fluorescence and second derivative UV spectrometry were used to explore the structural changes of myofibrillar proteins. Surface hydrophobicity, particle size and zeta-potential were used to analyze protein aggregation and denaturation. AV, POV, and TBA were used to determine the degree of lipid oxidation. LF-NMR and MRI were used to test water migration and distribution. The results indicated that pretreatment of red sea bream through vacuum impregnation with hAFP combined with CS@Fe3O4 solutions could minimize freeze-thaw damage, prevent protein and lipid oxidation. Therefore, these results confirm the importance of hAFP as a valuable food additive in frozen foods.

17 show abstract
0308-8146 * * 30012754
Publication date: Available online 4 April 2019

Source: Food Chemistry
Author(s): Xiuqing Yang, Yumeng Zhang



Transglutaminase is an effective enzyme that catalyzes the crosslinking of various meats, improves meat product quality, and is widely used in the meat industry. In this study, microbial transglutaminase (MTG) was expressed successfully in Pichia pastoris strain GS115, and the enzyme activity was approximately 0.70 U/ml. The recombinant MTG expressed in P. pastoris was used in the investigation of restructured pork and crosslinking of soy protein isolate (SPI) and chicken myofibrillar protein (MP). Results showed that the hardness, chewiness, and F1 of the restructured pork increased, and the adhesiveness decreased after MTG treatment, However, high temperature had greater effect on the texture of restructured pork after MTG treatment than that of the control. MTG can crosslink SPI component acidic subunits, subunits of β-conglycinin and MP component myosin heavy chain, and actin. MTG, as a food additive, can be successfully heterologously expressed, and the recombinant MTG has potential application in restructured meat products.

18 show abstract
0308-8146 * * 30012755
Publication date: Available online 3 April 2019

Source: Food Chemistry
Author(s): Ruosi Fang, Wanyi Zhou, Qihe Chen



Ethyl carbamate (EC) is a potentially carcinogenic substance present in most alcoholic beverages, especially in Chinese rice wine. Consequently, much effort has been directed at suppressing EC formation during the production of these beverages, with particular attention directed at the use of urethanase, as this enzyme can directly catalyze EC degradation. Herein, we investigated the ability of three lactic acid bacteria (Oenococcus oeni, Lactobacillus brevis, and Lactobacillus plantarum) to generate urethanase during co-cultivation with Saccharomyces cerevisiae. qPCR and transcriptomic analyses revealed that 57 genes of S. cerevisiae were significantly expressed in the presence of L. brevis, which highlighted the importance of studying urethanase-promoted EC degradation for establishing a powerful technique of EC level control. The obtained results provided deep insights into the adaptive responses of S. cerevisiae to the challenging environment of mixed-culture fermentation.

19 show abstract
0308-8146 * * 30012756
Publication date: Available online 2 April 2019

Source: Food Chemistry
Author(s): Yizhong He, Zhuoran Li, Fengquan Tan, Hai Liu, Man Zhu, Hongbin Yang, Guanglin Bi, Haoliang Wan, Jinqiu Wang, Rangwei Xu, Weiwei Wen, Yunliu Zeng, Juan Xu, Wenwu Guo, Shaowu Xue, Yunjiang Cheng, Xiuxin Deng



Little is known about the variations of fresh fruit biomembrane and its physiological and biochemical characteristics during storage. A navel orange mutant ‘Gannan No.1’ (Citrus sinensis Osbeck) showed higher membrane stability and titratable acid while lower calyx senescence compared with wild-type ‘Newhall’. The membrane damage was significantly reduced in ‘Gannan No.1’ under 10% polyethylene-glycol (41.16% vs. 8.77%) and 30% polyethylene-glycol (52.59% vs.16.11%) treatments on day 45 after harvest. Consistently, membrane electrolyte leakage and malondialdehyde were significantly decreased in ‘Gannan No.1’, and superoxide dismutase and glutathione reductase were activated. A metabolic analysis was performed to evaluate membrane fatty acid unsaturation and peroxidation. Linolenic acid and hexadecylenic acid contributed to the higher degree of unsaturated fatty acids in ‘Gannan No.1’. Furthermore, ‘Gannan No.1’ accumulated stress-resistant metabolites such as proline, α-tocopherol and glutathione. Correlation analysis of membrane homeostasis indexes with quality parameters showed the importance of biomembrane stability in maintaining citrus fruit quality.

20 show abstract
0308-8146 * * 30012757
Publication date: Available online 2 April 2019

Source: Food Chemistry
Author(s): Meral Yıldırım-Yalçın, Mahmut Şeker, Hasan Sadıkoğlu



Chemically modified corn starch with sodium trimetaphosphate (STMP) or citric acid (CA) and grape juice was used to produce edible films. Modification reactions were discussed by results of FT-IR scan, water solubility, swelling power, viscosity and degree of cross-linking properties. Mechanical, barrier, physical (solubility, color, transparency, microstructure) and glass transition temperature properties of films were studied to understand the effects of grape juice and modified starch usage in films. Usage of starch cross-linked with STMP decreased significantly oxygen permeability from 5.82 to 2.51 cm3 µm m-2 d-1 kPa-1, water vapor permeability from 1.89 to 1.38 g mm m-2 h-1 kPa-1, solubility from 0.65 to 0.55 g soluble solid/total solid, percent elongation from 62.96 to 16.47. The chemical reaction between starch and CA affected barrier, solubility and elongation properties of films and values were higher than values of STMP films.

21 show abstract
0308-8146 * * 30012758
Publication date: Available online 2 April 2019

Source: Food Chemistry
Author(s): Mirna M. Sanchez-Rivera, Luis A. Bello-Pérez, Juscelino Tovar, Mario M. Martinez, Edith Agama-Acevedo



The role of raw plantain flour (RPF) and its citric acid (CA)-esterified counterpart (EPF) on the carbohydrate nutritional properties of cookies was investigated. Cookies were elaborated with commercial wheat flour (CWF), RPF, EPF, or a CWF-EPF blend, and assessed for composition, starch digestibility, texture and sensory properties. EPF-cookie showed the lowest digestible starch (DS) content and estimated glycemic index (pGI) (25.0 % and 59.3, respectively). Cookies made with CWF-EPF exhibited the highest indigestible fraction values attributed to the synergistic presence of the RS from EPF and the protein and non-starch polysaccharides from CWF. All RPF containing cookies exhibited lower hardness than CWF-cookie. Although the use of RPF decreased consumer’s acceptability compared to CWF-cookie, the cookies with EPF showed sensory characteristics of 52-65% compared with the CWF-cookie (100%). This study shows CA esterification of plantain flour as a successful strategy to manufacture cookies with low DS and pGI.

22 show abstract
0308-8146 * * 30012759
Publication date: Available online 1 April 2019

Source: Food Chemistry
Author(s): Mohammed Iddir, Celal Degerli, Giulia Dingeo, Charles Desmarchelier, Thomas Schleeh, Patrick Borel, Yvan Larondelle, Torsten Bohn



Carotenoids are lipophilic phytochemicals; their intake has been associated with reduced chronic diseases. However, their absorption depends on emulsification during digestion and incorporation into mixed micelles, requiring digestive enzymes, gastric peristalsis, bile, and dietary lipids. In this study, we investigated whether whey-protein-isolate (WPI), a commonly consumed protein source, can modulate β-carotene bioaccessibility in vitro, especially under incomplete digestive conditions, i.e. under low digestive enzyme conditions. Thus, pepsin and pancreatin, kinetic energy, gastric digestion time, and amount bile and co-digested lipids were modified, and WPI at concentrations equivalent to 0/25/50% of the protein recommended dietary allowance (approx. 60 g/d) were added to β-carotene dissolved in oil. WPI enhanced bioaccessibility by up to 20% (p<0.001), especially under higher simulated peristalsis or reduced dietary lipids. Conversely, they impaired bioaccessibility to one third (p<0.001) under incomplete digestive conditions. WPI modulated β-carotene bioaccessibility depending on digestive conditions.

23 show abstract
0308-8146 * * 30012760
Publication date: Available online 1 April 2019

Source: Food Chemistry
Author(s): Lidija Svečnjak, Ozren Jović, Saša Prđun, Josip Rogina, Zvonimir Marijanović, Jana Car, Maja Matošević, Igor Jerković



Analytical parameters were determined for the first time in honey produced in the honeycomb constructed on comb foundations adulterated with 90% of paraffin (PF-H) and compared to honey ripened in genuine beeswax (BWF-H) using physico-chemical and spectroscopic techniques (1H NMR, FTIR-ATR, HS-SPME/GC-MS). Water content was significantly higher (SH) and glucose/water ratio significantly lower in PF-H samples. The contents of acetic and citric acid were marginally significantly higher (MSH) in PF-H samples. These findings suggest that adulterated beeswax affects composition of honey as the set of altered parameters indicate chemical changes leaning towards fermentative processes. Moderately changed headspace chemical profile of PF-H honey was determined depending on the floral source (pentanal, α-pinene and benzaldehyde were SH in BWF-H sunflower honey; butanal was MSH, and 2-phenylethanol was more abundant in BWF-H black locust honey). Higher percentage of nonanal, octane and β-damascenone were found in PF-H samples that could indicate more intensive oxidation.

24 show abstract
0308-8146 * * 30012761
Publication date: Available online 1 April 2019

Source: Food Chemistry
Author(s): Dong Zhao, Daeung Yu, Moojoong Kim, Ming-Yao Gu, Sang-Min Kim, Cheol-Ho Pan, Gun-Hee Kim, Donghwa Chung



The effects of temperature, light, and pH on the stability of fucoxanthin in an oil-in-water emulsion were investigated with analyzing the kinetics and thermodynamics of fucoxanthin degradation. In the absence of light and air at pH 4.6, increasing the temperature from 25 to 60 oC significantly promoted fucoxanthin degradation. Total and all-trans fucoxanthin demonstrated an energetically unfavorable, non-spontaneous degradation with an Arrhenius temperature dependence. Increasing the light intensity up to 2000 lux at 25 oC and pH 4.6 caused a sharp degradation of total, all-trans, 13-cis, and 13’-cis fucoxanthin, but promoted the formation of the 9’-cis isomer. In the absence of light and air at 25 oC, decreasing the pH to 1.2 caused significant fucoxanthin degradation, whereas increasing the pH to 7.4 retarded the degradation. The property with the greatest influence on fucoxanthin stability was pH, followed by temperature and then light. Total and all-trans fucoxanthin followed first-order degradation kinetics.

25 show abstract
0308-8146 * * 30012762
Publication date: Available online 28 March 2019

Source: Food Chemistry
Author(s): Zhiyu Li, Jianyi Wang, Baodong Zheng, Zebin Guo



This study investigated the gelation properties of composite gels prepared with golden threadfin bream myosin and 2% (w/v) deacetylated konjac glucomannan under different high pressure processing (HPP). Deacetylated konjac glucomannan increased the immobilized water and increased the gel strength of myosin gel, which were further increased under moderate pressure level (0.1-300 MPa) but decreased under strong pressure level (400-500 MPa). HPP induced unfolding of myosin and the partial transformation of α-helix into other structures (β-sheet, β-turn and random coil). Dynamic rheological tests indicated that storage modulus of the pressurised myosin was increased to maximum under 100 MPa. Scanning electron microscopy images revealed that HPP at 300 MPa produced a compact networked microstructure. Moreover, the molecular forces analysis proved that the increase in immobilized water of pressurised gels was mainly attributed to enhanced hydrogen bonds and electrostatic interactions, while the HPP-induced hydrophobic interactions were dominating mechanism to improve gel strength.

26 show abstract
0308-8146 * * 30012763
Publication date: Available online 28 March 2019

Source: Food Chemistry
Author(s): Alán Benjamín García-García, Luz Araceli Ochoa-Martínez, Tania Ernestina Lara-Ceniceros, Olga Miriam Rutiaga-Quiñones, Walfred Rosas-Flores, Silvia Marina González-Herrera



In this study the effect of agavin and inulin addition on the microstructural, textural, thermal and sensory properties of apple leathers was investigated. Agavins and inulin were added to leathers at two concentration levels (6 and 4%) individually and as a mixture. Scanning Electron Microscopy (SEM) revealed more compact and less porous matrices in the 6% concentration with respect to the control, influencing leather texture. In formulations with agavins the texture was significantly (p <0.05) smoother than in those with inulin. No relationship was found between hardness and glass transition temperature (Tg), but there was a significant difference between treated leathers and the control. The acceptability of the product showed a direct relationship with the hardness. There were significant changes in the leathers after storage. Agavins and inulin exhibited different technological properties and considering the texturising effect of the agavins, their potential for use in the food industry is promising.

27 show abstract
0308-8146 * * 30012764
Publication date: Available online 27 March 2019

Source: Food Chemistry
Author(s): Heidi B. Frandsen, Jens C. Sørensen, Søren K. Jensen, Keld E. Markedal, Marcel S. Joehnke, Hanne Maribo, Susanne Sørensen, Hilmer Sørensen



Monogastric animals exhibit different biological responses to structurally diverse glucosinolates and their transformation products, depending on the dietary levels. The transformations of 2-hydroxyalkenyl and aromatic glucosinolates were examined in vitro under gastric conditions, ex vivo in ligated porcine stomachs and in vivo in a rat model.
Intact glucosinolates were almost completely transformed in vitro within 1 h at pH 3 (73-88%) and at pH 5 (97-100%) upon addition of Fe2+ ranging from two–fold molar excess. Glucosinolate transformations reached 78-99% when incubated ex vivo in ligated porcine stomachs. Rat in vivo feeding trials showed major reductions (81-84%) in the intact glucosinolate contents upon passage through the gastrointestinal (GI) tract.
Non-enzymatic transformations of glucosinolates occur in the stomach, where pH and the level of Fe2+ are primary determinants. This is the first study to show a complex formation between iron-progoitrin and iron-sinalbin, facilitating the transformation into nitriles and thionamides.

28 show abstract
0308-8146 * * 30012766
Publication date: Available online 26 March 2019

Source: Food Chemistry
Author(s): Jose Antonio Morales-Hernández, Abhishek K. Singh, Socorro Josefina Villanueva-Rodriguez, Enrique Castro-Camus



We present a study of the hydration shells of some carbohydrate polymers of commercial and biological importance, namely, agave fructans, inulin, and maltodextrin, employing terahertz time-domain spectroscopy and differential scanning calorimetry. We observe that the hydration numbers calculated using terahertz spectroscopy are marginally higher than those of the calorimetric values. We attribute this discrepancy to the definition of hydration number, which in a way correlates with the physical process used to quantify it. The aqueous solutions show a non-proportional increase in the absorption coefficient and the hydration number, with a decrease in the carbohydrate concentration. We demonstrate that this behavior is consistent with the “chaotropic” or “structure breaking” model of the hydration shell around the carbohydrates. In addition, the study reveals that agave fructans and inulin have good hydration ability. Given the high glass transition temperature and good hydration ability, these carbohydrates may behave as good bio-protectants and hydrating additives for food and beverages.

29 show abstract
0308-8146 * * 30012767
Publication date: Available online 25 March 2019

Source: Food Chemistry
Author(s): Elenara Simoni Kovaleski, Luciana Kneib Gonçalves, Gabrielli Bortolato, Jessica Pereira Marinho, Luiz Fernando Lopes Silva, Mariana Kras Borges Russo, Fabiana Agostini, Claudia Funchal, Caroline Dani



The objective of this study was to evaluate the effects of the ingestion of different white grape juices: organic, conventional and conventional grape juice with 5% lemon juice during adolescence on biochemical serum profile and oxidative stress level in liver of adult Wistar rats. The phenolic and vitamin C composition of the juices were evaluated. During 32 days the rats were treated with the juices or oral water (gavage) for at a dose of 7μL/g body weight. The animals were divided into 4 groups (n=16/each). In the end, half of the animals received an intraperitoneal CCl4 injection of 3.0 mL/kg; the other ones received mineral oil. After euthanasia, biochemical parameters were evaluated in serum and oxidative stress in the liver. It is possible to emphasize that the juices have different phenolic and vitamin C contents. The juice consumption didn’t alter the weight body and biochemical parameters in adult life.

30 show abstract
0308-8146 * * 30012768
Publication date: Available online 21 March 2019

Source: Food Chemistry
Author(s): Yajing Fang, Weiwei Cao, Fuqiang Liang, Mengmeng Xia, Siyi Pan, Xiaoyun Xu



This study was aimed to determine the relationship of flavonoid structures to their affinity for an important efflux transporter, multidrug-resistant associated protein 2 (MRP2). The cellular uptake (CU) of 35 flavonoids was investigated in MRP2 overexpression MDCK/MRP2 cells. Resulting data identified 8 flavonoids as MRP2 substrates based on their high CUMK with MK-571 in MDCK/MRP2 cells. Also, three substrates showed better CUMD in MDCK cells than did CUMRP in MDCK/MRP2 cells. Docking analyses showed a good correlation (R =0.926, p =0.003) between efflux-fold of flavonoid substrates and their docking S_scoring with the MRP2 model, indicating consistency between in silico and in vitro approaches. A structure affinity relationship (SAR) study indicated that 3-OH, 5-OH, 6-OH, 3’-OH, and 4’-OCH3 substituents were favourable while, 8-OCH3, 2’-OH, 3’-OCH3,4’-OH and 5’-OH were unfavourable for flavonoid affinity to MRP2. Our study provides valuable information for dietary application of flavonoids with specific structures for high absorption.

31 show abstract
0308-8146 * * 30012769
Publication date: Available online 18 March 2019

Source: Food Chemistry
Author(s): Huai-Xiang Tian, Ya-Jing Zhang, Chen Chen, Lan Qin, Li-Zhong Xiao, Hao-Ran Ma, Hai-Yan Yu



The effects of the natural ingredients Angelica sinensis (AS) and Codonopsis pilosula (CP) on the shelf life of chicken seasoning were investigated. Color differences and sensory evaluation were used to indicate sensory differences. Changes in volatiles were monitored. The rate of increase in the color value a* of the AS and CP samples was lower than that in the control. Rancid flavor appeared later in the AS and CP samples than in the control. The levels of aldehydes, ketones, and alkenes increased during storage. A kinetic model was built based on the proportion of aldehydes (main marker), to predict shelf life. The predicted shelf life at room temperature was 60 days for the control, 114 days for AS, and 89 days for CP. The shelf life of chicken seasoning could be prolonged with AS and CP. This kinetic model can be used to predict the shelf life of chicken seasoning.



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32 show abstract
0308-8146 * * 30012770
Publication date: Available online 15 March 2019

Source: Food Chemistry
Author(s): Haiyan Yu, Tong Xie, Jingru Xie, Lianzhong Ai, Huaixiang Tian

ABSTRACT

To determine the key aroma compounds in Chinese rice wine (CRW), four types of CRW (YH, JF, SN, and XX) were analyzed by gas chromatography–mass spectrometry (GC–MS), gas chromatography–olfactometry (GC–O), and sensory evaluation. The contributions of the key aroma compounds to the flavor characteristics were determined by partial least squares regression. Sixty-one aroma compounds were detected. Twenty-five components were identified as odor-active compounds. On the basis of their odor active values, 18 odor-active compounds were determined as key aroma compounds. Ethyl isovalerate, ethyl butyrate, ethyl acetate, ethyl hexanoate, and phenylethyl alcohol were key aroma compounds in all four types of wine. The unique key aroma compounds of JF wine were isovaleraldehyde and isoamyl acetate; those of XX wine were 1-butanol, benzaldehyde, ethyl benzoate, ethyl phenylacetate, 2-octanone, and furfural; that of YH wine was ethyl 2-methylbutyrate; and those of SN wine were 1-butanol, 1-hexanol, 2-butenoic acid ethyl ester, and 3-methyl-1-butanol.

33 show abstract
0308-8146 * * 30012771
Publication date: Available online 7 March 2019

Source: Food Chemistry
Author(s): Hongxia Zhang, John Birch, Jinjin Pei, Zheng Feei Ma, Chaonan Xie, Haiyan Yang, Alaa El-Din Bekhit



A two-level Plackett-Burman design with 8 variables was used to evaluate ultrasonic treatment variables influencing the total phenolic content (TPC) extracted from asparagus roots. Steepest ascent method was conducted to identify the significance of parameters such as extraction temperature, stirring speed, intermission time, extraction time, ultrasonic frequency, and ultrasonic power. Ethanol and methanol aqueous solutions were used as extraction solvents and solvent’s concentration, extraction time, ultrasonic power and solid: liquid ratio were optimized in this study. A predicted value of TPC (71.1 mg/g) was obtained under the optimum conditions of extraction time 120 min, ultrasonic power 550 W, ethanol concentration of 20% and a solid: liquid ratio of 1:100. Central composite design was employed to further analyse the common interactions between the extraction variables and to further determine the optimal values that would generate the maximum TPC, total flavonoids content, total saponins content, caffeic acid and in vitro antioxidant activities. The optimal variables for ethanol extraction (80 min, 50% of ethanol, 360 W and 1:40) generated higher than methanol (410 W for 114.9 min using 73.7% methanol at 1:24).

34 show abstract
0308-8146 * * 30012772
Publication date: Available online 31 January 2019

Source: Food Chemistry
Author(s): Caifeng Jiao, Zhenxin Gu



In recent years, nitric oxide (NO) has been considered a plant signaling compound involved in antioxidant systems and flavonoid production enhancement. Nevertheless, its mechanism of action, from the perspective of protein expression, remains largely unknown. In this study, isobaric tags for relative and absolute quantitation (iTRAQ) was employed to investigate NO donor sodium nitroprusside treatment-induced proteomic changes in soybean sprouts. Among the 3033 proteins identified, compared with the control, sodium nitroprusside treatment up- and down-regulated 256 proteins. These proteins were involved in antioxidant system pathways, such as the thioredoxin, superoxide dismutase (SOD), peroxidase (POD), catalase (CAT), glutathione reductase (GR), glutathione S-transferase (GST), ascorbate peroxidase (APX), monodehydroascorbate reductase (MDAR) and lipoxygenase (LOX) pathways, including allene oxide synthase and lipoxygenase. In addition, heat shock proteins (HSPs) and flavonoid biosynthetic proteins, such as cinnamate 4-hydroxylase, chalcone isomerase, chalcone synthase, isoflavone synthase and isoflavone reductase, were also modulated in response to sodium nitroprusside treatment.

35 show abstract
0308-8146 * * 30012773
Publication date: Available online 4 December 2018

Source: Food Chemistry
Author(s):
36 show abstract
0308-8146 * * 30040214
Publication date: Available online 8 April 2019

Source: Food Chemistry
Author(s): Quanyang Li, Zhengtao Zhao



This review summarizes the effects of heating, acidification, high pressure treatment and enzymatic modification on coagulation (acid or rennet) behavior of casein micelles. Heating improves acid coagulation of casein micelles while it impairs rennet coagulation. Acidification results in the dissociation of colloidal calcium phosphate (CCP) and facilitates rennet-induced casein aggregation. Partial-rennet treatment of casein micelles improves acid gelation and leads to the formation of acid gels with higher elastic modulus and strength. Transglutaminase (TG) treatment increases casein micelle integrity and forms acid gels with homogeneous network and increased water holding capacity (WHC). TG treatment before renneting prohibits rennet coagulation while TG treatment following renneting produces gels with improved elastic modulus and WHC. The disintegration of casein micelles during high pressure treatment favors rennet coagulation while whey protein denaturation hinders coagulation. In contrast, high pressure treatment favors acid gelation, resulting in the formation of gels with increased rigidity and strength.

37 show abstract
0308-8146 * * 30040215
Publication date: Available online 8 April 2019

Source: Food Chemistry
Author(s): Shyamali Jayasena, Stef J. Koppelman, Balunkeswar Nayak, Steve L. Taylor, Joe Baumert



The effect of heat on extractability and immunoreactivity of proteins from roasted peanut flours and whole peanuts was evaluated using two general protein assays and six commercial peanut ELISA kits, respectively. The highest amount of protein was recovered from roasted peanuts with all ELISAs, while recovery showed a decrease with increasing levels of roasting of the peanut flours. Only the Morinaga kit showed sufficient sensitivity to detect peanut at low concentrations of the dark roast peanut flours. Both the protein and immunoassays indicated a decrease in protein solubility with roasting. The underestimation by immunoassays is a combination of decreased solubility and heat induced changes in the proteins that are being targeted by the ELISA antibodies. These findings suggest that most commercial ELISA kits may not reliably quantify peanut present in dark roast peanut flours at ≤ 25 ppm.

38 show abstract
0308-8146 * * 30040216
Publication date: Available online 8 April 2019

Source: Food Chemistry
Author(s): Jing wan, Shaobin Zhong, Paul Schwarz, Bingcan Chen, Jiajia Rao



The influence of homogenization conditions on selected essential oil (thyme, lemongrass, cinnamon, peppermint, and clove)-in-water nanoemulsion formation and stability was investigated. Physically stable essential oil nanoemulsions could be fabricated by a microfludizer under optimized processing conditions (10,000 psi and 2 passes). The chemical compositions of EOs was characterized using GC-MS. The antifungal activity and mycotoxin inhibitory activity of essential oils in both bulk and nanoemulsion forms were determined using two isolates of Fusarium. graminearum. The major chemical components of essential oil had a remarkable impact on long term physical stability, antifungal activity, and inhibition of mycotoxin production. With regard to inhibition of mycotoxin production, the mycotoxin inhibitory activity of essential oils was enhanced considerably in nanoemulsion form, which was attributed to greater solubility of the essential oils. It was also noted that the same essential oils exhibited significant differences in inhibition of mycotoxin production in the two isolates of F. graminearum.



Graphical abstract







39 show abstract
0308-8146 * * 30040217
Publication date: Available online 8 April 2019

Source: Food Chemistry
Author(s): Li-Xia Wu, Ze-Ru Qiao, Wu-Dan Cai, Wen-Yi Qiu, Jing-Kun Yan



In this study, a positively charged quaternized curdlan (Qcurd) was used to fabricate polyelectrolyte complex nanoparticles (PEC NPs) with a negatively charged pectin via electrostatic complexation. Results showed that the Qcurd/pectin PEC NPs prepared with 0.5 mg/mL Qcurd and pectin solutions, 1:2 pectin/Qcurd mass ratio, and pH 4.0 in the absence of NaCl were characterized by a spherical morphology in nanoscale, an average particle size of 68 nm, and good dispersibility in aqueous solutions. Curcumin was encapsulated in the Qcurd/pectin PEC NPs through hydrogen bonding with an encapsulation efficiency of ∼82%, a loading content of 13%, and a pH-dependent controlled release. Curcumin-loaded PEC NPs exhibited a significantly enhanced water solubility, excellent free radical scavenging ability and antioxidant capacity in vitro as compared with those of free curcumin.

40 show abstract
0308-8146 * * 30040218
Publication date: Available online 8 April 2019

Source: Food Chemistry
Author(s): Xi Wu, Xinxin Zhang, Yanqiang Yang, Yurong Liu, Xiaoni Chen



A novel and sensitive deep eutectic solvent-based matrix solid phase dispersion (DES-MSPD) method for the determination of aflatoxins (AFB1, AFB2, AFG1, AFG2) in various crops was established using high-performance liquid chromatography with fluorescence detection (HPLC-FLD). The DES-MSPD sample preparation procedure was optimized. Based on the optimal conditions, the intra-day and inter-day variability for AFs in all crop samples was less than 7.5%. Linearity was observed with R2 values (> 0.994). Using the present method, HPLC-FLD gave the limits of detection (LODs) of 0.03-0.10 μg/kg and the limits of quantification (LOQs) of 0.10-0.33 μg/kg for AFs. This work represents the first attempt of using DESs as a green extraction medium for the extraction of AFs in MSPD. Compared with conventional MSPD methods, the DES-MSPD procedure looks promising as a relatively simple and low cost process to build an assay that can be used for monitoring concentrations of AFs in crops.

41 show abstract
0308-8146 * * 30040219
Publication date: Available online 8 April 2019

Source: Food Chemistry
Author(s): Jianhua Liu, Chunhua Fang, Xia Xu, Qi Su, Peicheng Zhao, Yuting Ding



The glycation of silver carp myosin (Ms) with konjac oligo-glucomannan (KOG) of different degrees of deacetylation (DD) was investigated. As DD increased, the physico-chemical and functional properties of glycoconjugates changed. The available lysine content decreased, while grafting degree and total sulfhydryl group increased, and meanwhile, the isoelectric point (pI) reduced. SDS-PAGE analysis indicated that glycation can be promoted as the increase of DD. The solubility increased significantly both in 0.1 M and 0.5 M NaCl solution, and the thermal stability increased when heated for 60 min at 80 °C. The emulsifying activity index (EAI) and emulsifying stability index (ESI) increased as well. These results showed that the highly deacetylated KOG (DKOG) was easier to glycate with myosin, leading to a great improvement in functional properties of myosin. It can be suggested that the reduction in steric hindrance of DKOG as a result of removal of acetyl groups facilitated the glycation.

42 show abstract
0308-8146 * * 30040220
Publication date: Available online 8 April 2019

Source: Food Chemistry
Author(s): Yin Xu, Xiaojian Lv, Guliang Yang, Jianfeng Zhan, Ming Li, Tao Long, Chi-Tang Ho, Shiming Li



Successful isolation of polymethoxyflavones (PMFs) from citrus peels has led to numerous evaluations of PMFs in a broad spectrum of biological activities, such as inhibition of chronic inflammation, cancer prevention and anti-atherogenic properties. Recent reports associated with the health promoting properties of PMFs in citrus fruits have dramatically increased. However, the limiting factor in animal and human study of PMFs is still the supply of pure PMFs, such as tangeretin, nobiletin, sinensetin and 3,5,6,7,3',4'-hexamethoxyflavone. Herein, we introduce the newly developed efficient separation method using high-performance counter-current chromatography (HPCCC) in isolating multiple pure single PMFs simultaneously in one cycle process. With the smallest preparation loop on the semi-preparative HPCCC instrument, the optimized solvent system of hexanes/ethyl acetate/methanol/water resulted in the isolation of pure sinensetin, tangeretin, nobiletin, 3,5,6,7,3',4'-hexamethoxyflavone, 5,6,7,4'-tetramethoxyflavone and 3,5,6,7,8,3',4'-heptamethoxyflavone directly from crude sweet orange peel extract in one cycle of separation process by HPCCC in the mode of reverse phase. The purity of each of the six isolated PMFs is greater than 96.6% analyzed by high-performance liquid chromatography and proton nuclear magnetic resonance. Scale-up and high purity of individual PMFs can be separated by using a large separation loop in preparative HPCCC model. The renovated HPCCC methodology can be practically used in natural product isolation and consequent biological property evaluation.



Graphical abstract







43 show abstract
0308-8146 * * 30040221
Publication date: Available online 6 April 2019

Source: Food Chemistry
Author(s): Holly J. Clarke, David T. Mannion, Maurice G. O'Sullivan, Joseph P. Kerry, Kieran N. Kilcawley



Lipid oxidation is a major contributor to the deterioration of the sensory quality of fat-containing dairy powders. Hydroperoxides are the primary oxidation products from unsaturated fatty-acids that readily yield a complex mixture of volatile organic compounds that can adversely impact product quality and shelf life. Headspace Solid-Phase Microextraction Gas-Chromatography Mass-Spectrometry was chosen to quantify thirteen lipid oxidation compounds in whole milk powder encompassing a range of volatilities and chemical classes. A central composite rotatable design (CCD, α=1.1) based on a 23 factorial table was used with response surface methodology to optimize the HS-SPME parameters; determined at; 45 min extraction time and 43°C extraction temperature. The significant model terms were found to be extraction temperature (p <0.05) and the interaction between time and temperature (p <0.05). Precision, accuracy, LOD and LOQ were determined and the method was validated for whole milk powder.

44 show abstract
0308-8146 * * 30040222
Publication date: Available online 6 April 2019

Source: Food Chemistry
Author(s): Wenshu Huang, Zuoshan Feng, Reheman Aila, Yakun Hou, Alan Carne, Alaa El-Din Ahmed Bekhit



Fresh apricots pre-treated by pulsed electric fields at different intensities [LPEF, 0.65 kV/cm, 100 HZ, 20 µs and total treatment time 30 s; HPEF1, 1.25 kV/cm, 100 HZ, 20 µs and total treatment time 30 s; HPEF2, 1.25 kV/cm, 100 HZ, 20 µs and total treatment time 60 s], along with controls [non-treated, non-treated and sulphite treated, and heat pre-treatment at 80 °C, for 10 min (HC)] and soaked in 0.2% sodium sulphite solution for 1 h and then were subject to hot air drying. The changes in drying rate, polyphenol oxidase, peroxidase, and β-carotene contents as well as antioxidant activity and colour in pre-treatment and hot air-dried apricot samples were investigated. PEF and heat treatments increased the drying rate of apricots. PEF treatments had no effect on the PPO activity and decreased the POD activity (P < 0.05). HPEF2 treatment retained more β-carotene, higher antioxidant activity and suffered less browning during processing. Overall, the results indicate that combining sulphite treatment with PEF produces dried apricots with more β-carotene and antioxidant activity, and better colour.

45 show abstract
0308-8146 * * 30040223
Publication date: Available online 6 April 2019

Source: Food Chemistry
Author(s): Chunjian Wu, Li Wang, He Li, Shujuan Yu



The presence of 2-acetyl-4(5)-(1, 2, 3, 4-tetrahydroxybutyl)-imidazole (THI) in beverages has raised several concerns regarding its toxicity to humans. The sample preparation and detection of THI in complex matrices is challenging owing to its high water solubility. Here we reported a rapid sample preparation method based on dispersive micro-solid phase extraction (D-μ-SPE) using polymer cation exchange sorbent as sorbent for the extraction of THI from beverage samples. THI was detected by high performance anion exchange chromatography-pulsed amperometric detector (HPAEC-PAD) and high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). The experimental parameters of D-μ-SPE on extraction efficiency were carefully optimized. Under the optimized conditions, high recoveries (83.4-96.1%) and good reproducibility (%RSD≤8.7%) were obtained using D-μ-SPE-HPAEC-PAD and D-μ-SPE-HPLC-MS/MS. Limit of quantification was 75 ng/mL for HPAEC-PAD and 5 ng/mL for HPLC-MS/MS. This work proves the potential application the newly developed method for the quantification of THI in beverages containing caramel color.

46 show abstract
0308-8146 * * 30068893
Publication date: 1 September 2019

Source: Food Chemistry, Volume 291
Author(s): Saliha Si Ahmed Zennia, Abderrahmane Mati, Christophe Charron, Céline Cakir-Kiefer, Alexandre Kriznik, Jean-Michel Girardet



Camelid α-lactalbumin is the only known protein that can undergo nonenzymatic deamidation on two Asn residues. This leads to the generation of a mixture of unusual isoAsp and d-Asp residues that may impact health. The effect of deamidation on camel α-lactalbumin instability was investigated. Circular dichroism showed that the altered protein acquired secondary structure resulting in an increase in α-helix content. In good agreement, the 3D structure of camel α-lactalbumin determined by X-ray crystallography, displayed a short additional α-helix probably induced by deamidation, compared to the human and bovine counterparts. This α-helix was located in the C-terminal region and included residues 101–106. Differential scanning calorimetry together with the susceptibility to thermolysin showed that the deamidation process reinforced the structural stability of the α-lactalbumin at high temperature and its resistance toward proteolysis.

47 show abstract
0308-8146 * * 30068894
Publication date: Available online 12 April 2019

Source: Food Chemistry
Author(s): Dandan Zhou, Ye Sun, Mengyu Li, Tong Zhu, Kang Tu



Hot air (HA) treatment and ultraviolet C (UV-C) irradiation have been demonstrated to control chilling injury in peaches. However, little is known about the effects of HA and UV-C treatments on volatiles changes in peach fruit during cold storage. In this study, peaches were treated with HA at 40 °C for 4 h or irradiated with UV-C lamp (1.5 kJ/m2), and then stored at 1 °C for 35 days plus 3 days of shelf life at 20 ℃. Results showed that HA and UV-C suppressed chilling injury significantly, exhibiting lower internal browning index. Also, the two treatments enhanced emissions of esters and lactones in peaches by increasing enzymes of alcohol acyltransferase (AAT), fatty acid desaturase (FAD) acetyl coenzyme A transferase (ACX). These suggested that the increase of fruity note aromas in peaches by the two treatments is closely associated with aroma-related metabolism (LOX pathway and lactone pathway).

48 show abstract
0308-8146 * * 30068895
Publication date: Available online 12 April 2019

Source: Food Chemistry
Author(s): Lijun Luo, Shuai Ma, Libo Li, Xiaohong Liu, Jiayi Zhang, Xia Li, Dong Liu, Tianyan You



Accurate and early diagnosis of mycotoxin is particularly significant to the food and agricultural product safety. In the present work, a sensitive and effective monitoring method for zearalenone (ZEN) was exploited based on a novel self-enhanced electrochemiluminescence (ECL) aptasensor. The self-enhanced lumonophore was compounded by electrostatically combining amine-functionalized Ru(bpy)3
2+-doped silica nanoparticles (NH2-Ru@SiO2 NPs) and nitrogen doped graphene quantum dots (NGQDs) together. Since the emitter and co-reactant simultaneously existed in the same nanoparticle, shortened electron-transfer distance and decreased energy loss was obtained. Therefore, self-enhanced ECL aptasensor based on the novel complex expressed the widest linear range of 10 fg mL-1-10 ng mL-1 and the lowest detection limit of 1 fg mL-1 for ZEN detection. More importantly, ZEN produced during the mildew process of corn flour was monitored by the developed aptasensor, which exhibited superior determination and potential application in real samples.

49 show abstract
0308-8146 * * 30068896
Publication date: Available online 12 April 2019

Source: Food Chemistry
Author(s): Luisa Mandrile, Letricia Barbosa-Pereira, Klavs Martin Sorensen, Andrea Mario Giovannozzi, Giuseppe Zeppa, Søren Balling Engelsen, Andrea Mario Rossi



The aim of this study was to evaluate the efficacy of a multi-analytical approach for origin authentication of cocoa bean shells (CBS). The overall chemical profiles of CBS from different origins were characterized using diffuse reflectance near-infrared spectroscopy (NIRS) and attenuated total reflectance mid-infrared spectroscopy (ATR-FT-IR) for molecular composition identification, as well as inductively coupled plasma-optical emission spectroscopy (ICP-OES) for elemental composition identification. Exploratory chemometric techniques based on Principal Component Analysis (PCA) were applied to each single technique for the identification of systematic patterns related to the geographical origin of samples. A combination of the three techniques proved to be the most promising approach to establish classification models. Partial Least Squares-Discriminant Analysis modelling of fused PCA scores of three independent models was used and compared with single technique models. Improved classification of CBS samples was obtained using the fused model. Satisfactory classification rates were obtained for Central African samples with an accuracy of 0.84.

50 show abstract
0308-8146 * * 30068897
Publication date: Available online 12 April 2019

Source: Food Chemistry
Author(s): Neil Miller, Stephanie C. Bosman, Christiaan J. malherbe, Dalene DE Beer, Elizabeth Joubert



Ultrafiltration of Cyclopia genistoides extract was optimised to increase its benzophenone and xanthone content as quantified using HPLC-DAD. Regenerated cellulose (RC) and polyethersulphone membranes with molecular weight cut-offs of 10 and 30 kDa were evaluated in terms of compound enrichment, permeate flux and permeate yield, using dead-end ultrafiltration. Compound enrichment was subsequently optimised using the 10 kDa RC membrane and tangential flow ultrafiltration (TFU). The effect of extract composition on compound enrichment, due to natural variation in the source material, was assessed using extracts from different batches of plant material (n = 11). Transmembrane pressure and feed flow rate affected (p < 0.05) process efficiency (mean permeate flux, compound enrichment and membrane fouling). TFU achieved ≥ 20% enrichment of the target compounds, proving its suitability for preparation of a nutraceutical extract of C. genistoides.


51 show abstract
0308-8146 * * 30068898
Publication date: Available online 11 April 2019

Source: Food Chemistry
Author(s): Justyna Skoczek, Marta Pokrzywnicka, Olga Kubacka, Robert Koncki



A fully mechanized Arduino-controlled multi-pumping flow analysis system and procedure for the determination of β–galactosidase activity are proposed. The applied bioanalytical method is based on the determination of p–nitrophenol formed in the course of enzyme-catalyzed hydrolysis of p–nitrophenyl-galactopyranosides. The photometric detection is performed using dedicated flow–through optoelectronic detector made of paired light emitting diodes. The developed bioanalytical system was applied for evaluation of optimal enzyme detection conditions (pH, temperature and reaction time), selection of appropriate substrate for assays, comparison of enzymes of different origins (isoenzymes), detection of β galactosidase inhibitor and finally to the determination of enzyme activity in some dietary supplements dedicated for people suffering from lactose intolerance. Depending on measurements conditions the developed bioanalytical system allows determination of β–galactosidase in the wide range of activity (up to 15 U/mL at detection limit ca 0.01 U/mL) with high sample flowthroughput (up to 30 detections per hour). Additionally, the potential utility of the developed analytical system for amyloglucosidase activity assays has been demonstrated.

52 show abstract
0308-8146 * * 30068899
Publication date: Available online 11 April 2019

Source: Food Chemistry
Author(s): M. Haber, M. Mishyna, J.J. Itzhak Martinez, O. Benjamin



Future protein demand is expected to rise with global population growth. In this study a comprehensive sensorial analysis of the odor of honey bee (Apis mellifera) larvae and pupae as function of their diet (with and without added sugar solution) was performed, as well as nutritional values and antioxidant activity analysis. Honey bee brood powder is a potentially valuable nutritional source with 20–25% protein (dry matter basis), high antioxidant activity and polyphenol content. Main volatile compounds detected using GC-MS with HS–SPME injection were odorless pheromones that represented differences between larvae and pupae. The determined active odor compounds were 2- and 3-methylbutanal, diacetyl, nonanal, dimethyl sulfide and ocimene. A trained sensory panel described honey bee brood aroma profile mainly with buttery and milky attributes, with different life stages and diets giving similar profiles. Such studies can be useful for future development of food products with desired nutritional and sensorial characteristics.

53 show abstract
0308-8146 * * 30068900
Publication date: Available online 11 April 2019

Source: Food Chemistry
Author(s): Thiago Gomes Cordeiro, Mauro Sergio Ferreira Santos, Ivano Gebhardt Rolf Gutz, Carlos D. Garcia



The determination of ethanol is one of the most important parameters in the fermentation industry, influencing not only the production yield and the quality of the product, but also its commercial value. In addition to the traditional approach based on distillation/density, procedure that is considered laborious and time-consuming, methods based on chromatography are widely used. Alternatives using electrochemical, spectroscopic and colorimetric techniques have been also proposed for alcohol analysis. In general, these methods not only offer limited throughput, but also require harsh reaction conditions and/or complex instrumentation. Aiming to address these shortcomings, we propose a fast, simple and clean analytical approach for the determination of primary alcohols based on the photochemical oxidation under UV-LED irradiation in the presence of H2O2. The proposed method was successfully applied to the analysis of 12 different types of alcoholic beverages with an alcohol content ranging from 5% v/v (beer) to 53% v/v (whiskey).

54 show abstract
0308-8146 * * 30068901
Publication date: Available online 11 April 2019

Source: Food Chemistry
Author(s): Frank David



Shrimps and prawns are especially subject to food fraud, which has consequences not only on the economy but also represents a potential risk for public health. Fatty acids (FA) of Penaeid shrimps have been largely explored in the literature, and although they are unable to discriminate shrimps geographical origin or species, they might provide an interesting tool to distinguish their production method (wild vs. farmed). The present study is based on a literature compilation of Penaeid shrimp FA profiles encompassing all continents and 28 species. It reveals that the ratio of FA 18:2ω6 + FA 18:3ω3 / FA 16:1ω7 can differentiate wild vs. farmed Penaeid shrimps with 100% accuracy within the 207 FA profiles of the dataset considered. Assuming a normal distribution of the dataset, 94.4% of the farmed shrimps population is expected to fall above 2.92, and 99.7% of the wild shrimps population is expected to fall below 2.92.

55 show abstract
0308-8146 * * 30068902
Publication date: Available online 11 April 2019

Source: Food Chemistry
Author(s): M. Esperanza Valdes, M. Inmaculada Talaverano, Daniel Moreno, M. Henar Prieto, Luis A. Mancha, David Uriarte, Mar Vilanova



Must nitrogen is very important for successful fermentation. Irrigation can influence vine nitrogen availability, and therefore must nitrogen content and wine quality. The aim of this work was to assess the effect of vine water status on the nitrogen concentration of cv. Tempranillo grown under semiarid conditions. A rainfed and two regulated deficit irrigation (RDI) strategies, late (LDI) and early deficit irrigation (EDI) were applied during pre- and post-veraison respectively periods over two seasons in Badajoz (Spain). Twenty-eight aminoacids, amines and ammonia were determined by high performance liquid chromatography (HPLC) in the must. Results showed an effect of the pre-veraison vine water status on the must aminoacid concentration. Higher values of nitrogenous indices were reached in musts from LDI treatments, mainly in the dry year. Significant correlations between pre-veraison stem water potential and 19 aminoacid concentrations were observed. Therefore, LDI was a more suitable strategy for increasing the content of nitrogenous substances in the must.

56 show abstract
0308-8146 * * 30068903
Publication date: Available online 11 April 2019

Source: Food Chemistry
Author(s): Jeferson M. dos Santos, Jucimara Kulek de Andrade Fernanda Galvão, Maria L. Felsner



In this work, the ultrasound-assisted extraction was employed for the first time as a sample treatment in the determination of Mn, Zn, Fe, Mg and Ca in non-centrifugal sugar by F AAS. Parameters that influence the extraction, such as composition of the extraction solvent, sample mass and sonication time were optimized in this work. The optimum condition for the extraction was the proportion of 60:40 % (v/v) of HNO3:H2O2 as an extraction solution, 0.100 g of non-centrifugal sugar and 60 minutes of sonication. Analytical curves were built in an aqueous solution. Low quantification limits for Mn (0.021), Zn (0.008), Fe (0.030), Ca (0.389) and Mg (0.009) mg L-1 were determined, suggesting a good detectability of the methodology. Estimates of repeatability and intermediate precision demonstrated that the precision observed was within the limits recommended in the literature. Good accuracy of the method was verified through the high recovery rates (91-108 %).



Graphical abstract







57 show abstract
0308-8146 * * 30068904
Publication date: Available online 11 April 2019

Source: Food Chemistry
Author(s): Cristina Malegori, Paolo Oliveri, Alexey Pomerantsev, Oxana Rodionova
58 show abstract
0308-8146 * * 30068905
Publication date: Available online 11 April 2019

Source: Food Chemistry
Author(s): Elizabeth Devi Wahengbam, Arup Jyoti Das, Brian Desmond Green, Joanna Shooter, Manuj Kumar Hazarika



Iron (Fe) and folic acid (FA) fortified parboiled rice was produced by applying 'brown rice parboiling' method. The effect of milling and the effectiveness of fortification were tested in relation to the amount of bioaccessible and bioavailable form of Fe and FA. An in vitro starch hydrolysis assay was employed to assess the effect on simulated glycaemic index (GI). The % bioaccessiblity of Fe and FA in the unmilled fortified rice were in the range of 57.6 to 65.8%, and 55.1 to 91.9%, respectively. The % bioavailability in the unfortified parboiled rice was negligible as compared to Fe (14.7 to 32.1%) and FA (13.5 to 27.5%) fortified rice. The GI of unfortified and fortified parboiled rice samples was in the range of 56-69, which was lower than the raw rice. The results demonstrated that this approach can be a novel and rapid method to produce micronutrient enhanced ready-to-eat rice.

59 show abstract
0308-8146 * * 30068906
Publication date: Available online 10 April 2019

Source: Food Chemistry
Author(s): Natalia Casado, Rosa Perestrelo, Catarina L. Silva, Isabel Sierra, José S. Câmara



In this study, two different high-throughput microextraction techniques, microextraction by packed sorbents (MEPS) and micro solid phase extraction (μ-SPEed®), were evaluated and compared, regarding the performance criteria, for the isolation of polyphenols from baby foods prior to their determination by ultrahigh pressure liquid chromatography (UHPLC). To achieve the best performance, influential parameters affecting extraction efficiency (including type of sorbent, number of extraction cycles, pH, elution solvent and elution volume) were systematically studied and optimized. To enable an effective comparison, selectivity, linear dynamic range, method detection (LODs) and quantification limits (LOQs), accuracy, precision and extraction yields, were determined and discussed for both techniques. Both methods provided the analytical selectivity required for the analysis of polyphenols in baby foods. However, μ-SPEed® sample treatment in combination with UHPLC-PDA has demonstrated to be more sensitive, selective and efficient than MEPS. Appropriate linearity in solvent and matrix-based calibrations, very low LODs and LOQs, ranging between 1.37 – 13.57 μg kg-1 and 4.57 – 45.23 μg kg-1, respectively, suitable recoveries (from 67 to 97 %) and precision (RSD values < 5%) were achieved for the selected analytes by μ-SPEed®/UHPLC-PDA. Finally, the validated methodologies were applied to different commercial baby foods. Gallic acid, chlorogenic acid, epicatechin, ferulic acid, rutin, naringenin and myricetin are the most dominant polyphenols present in the studied baby food samples. The proposed methodology revealed a promising approach to evaluate the nutritional quality of this kind of products.

60 show abstract
0308-8146 * * 30068907
Publication date: Available online 10 April 2019

Source: Food Chemistry
Author(s): Chee Wei Lim, Kit Yee Lai, Ho Wei Ting, Sheot Harn Chan



The current food safety concern for food integrity demands the availability of an accurate, easy and reliable analytical tool for assay development of nisin A in cheese. To address this, we report the application of isotopically labelled peptide sequence MSTKDFNLDLVSVSKKDSGASP(R) (without thioether bridges) as internal standard for determination of nisin A in cream cheese, mascarpone, processed cheese and ripened cheese without the need for matrix-matched calibration by triple-quadrupole mass spectrometry. Full method validation was performed according to the modified Commission Decision 2002/657/EC criteria and method robustness was checked on 10 random cheese samples. Internal standard provided significant improvement (p < 0.05) in method precision for determination of nisin A in all four types of cheese. Significant losses (p < 0.05) for Nisin A in cheese was observed one week later. A fit-for-purpose method using internal standard procedure for accurate quantitation of Nisin A in cheese becomes available.

61 show abstract
0308-8146 * * 30068908
Publication date: Available online 9 April 2019

Source: Food Chemistry
Author(s): Marina Ramos, Nuria Burgos, Almero Barnard, Gareth Evans, James Preece, Michael Graz, Andrea Caroline Ruthes, Amparo Jiménez-Quero, Antonio Martínez-Abad, Francisco Vilaplana, Long Pham Ngoc, Abraham Brouwer, Bart van der Burg, María del Carmen Garrigós, Alfonso Jiménez



Edible mushrooms constitute an appreciated nutritional source for humans due to their low caloric intake and their high content in carbohydrates, proteins, dietary fibre, phenolic compounds, polyunsaturated fatty acids, vitamins and minerals. It has been also demonstrated that mushrooms have health-promoting benefits. Cultivation of mushrooms, especially of the most common species Agaricus bisporus, represents an increasingly important food industry in Europe, but with a direct consequence in the increasing amount of by-products from their industrial production. This review focuses on collecting and critically investigating the current data on the bioactive properties of Agaricus bisporus as well as the recent research for the extraction of valuable functional molecules from this species and its by-products obtained after industrial processing. The state of the art regarding the antimicrobial, antioxidant, anti-allergenic and dietary compounds will be discussed for novel applications such as nutraceuticals, additives for food or cleaning products.

62 show abstract
0308-8146 * * 30093779
Publication date: Available online 4 December 2018

Source: Food Chemistry
Author(s): Trygve Bergeland, Solveig Nordstrand, Inger Reidun Aukrust



Szterk et al. (Food Chemistry 243 (2018) 403–409) have recently analyzed the content of menaquinone-7 (MK-7) in eight dietary supplements. The authors concluded that five out of eight were below the declared content. For all samples, the authors used tetrahydrofuran (THF) to extract MK-7 prior to analysis. Two of the tested products that were below the declared content were microencapsulated MK-7 which had a coating with limited solubility in THF. By dissolving the coating with water and ethanol prior to extraction with ethyl acetate, all MK-7 will be made accessible prior to analysis by HPLC. We have repeated the analysis of the two microencapsulated products that Szterk et al. claimed were below the declared content, and have shown they contain 102% and 105% of the label claim. Since Szterk et al. have used a solvent that does not dissolve the coating on microencapsulated MK-7, their conclusion is not justified and is thus misleading.

63 show abstract
0308-8146 * * 30093780
Publication date: Available online 8 November 2018

Source: Food Chemistry
Author(s): Zong Meng, Ying Guo, Yong Wang, Yuanfa Liu



Sodium stearoyl lactylate (SSL) was used as a gelling agent to structure oleogels at concentrations of 7%, 9%, 11%, and 13% (w/w) with sunflower oils in this study, respectively. The physical characteristics of oleogels, such as solid fat content (SFC), oil bonding capability (OBC) and firmness, were influenced by SSL crystals. Therefore, the microstructure and interaction of oleogels was further investigated by polarizing light microscopy (PLM), X-ray diffraction (XRD), rheology, differential scanning calorimetry (DSC), and fourier transform infrared spectroscopy (FTIR). It was found that the higher concentration of oleogelator resulted in a denser crystalline network, which provided stronger mechanical strength and enhanced the ability to retain the oil phase. Space-spanning networks were attributed to surface interactions among crystals of SSL, such as van der Waals interactions and electrostatic repulsion. Crystal network in the SSL oleogels imitated the typical functionality of crystalline network structures formed by triacylglycerol.

64 show abstract
0308-8146 * * 30093781
Publication date: Available online 28 October 2018

Source: Food Chemistry
Author(s): Yan Kang, Ting Wu, Wanchao Chen, Long Li, Yiping Du
65 show abstract
0308-8146 * * 30093782
Publication date: Available online 24 August 2018

Source: Food Chemistry
Author(s): Esther Kok, Jeroen van Dijk, Marleen Voorhuijzen, Martijn Staats, Martijn Slot, Arjen Lommen, Dini Venema, Maria Pla, Maria Corujo, Eugenia Barros, Ronald Hutten, Jeroen Jansen, Hilko van der Voet



The objective of this study was to quantitatively assess potato omics profiles of new varieties for meaningful differences from analogous profiles of commercial varieties through the SIMCA one-class classification model. Analytical profiles of nine commercial potato varieties, eleven experimental potato varieties, one GM potato variety that had acquired Phytophtora resistance based on a single insert with potato-derived DNA sequences, and its non-GM commercial counterpart were generated. The ten conventional varieties were used to construct the one-class model. Omics profiles from experimental non-GM and GM varieties were assessed using the one-class SIMCA models. No potential unintended effects were identified in the case of the GM variety. The model showed that varieties that were genetically more distant from the commercial varieties were recognized as aberrant, highlighting its potential in determining whether additional evaluation is required for the risk assessment of materials produced from any breeding technique, including genetic modification.

66 show abstract
0308-8146 * * 30093783
Publication date: Available online 26 May 2018

Source: Food Chemistry
Author(s): Maria Corujo, Maria Pla, Jeroen van Dijk, Marleen Voorhuijzen, Martijn Staats, Martijn Slot, Arjen Lommen, Eugenia Barros, Anna Nadal, Pere Puigdomènech, José Luís La Paz, Hilko van der Voet, Esther Kok



Genetically modified (GM) maize and their non-modified counterparts were compared using MON810 varieties, the only GMO event cultivated in Europe. The differences in grain samples were analysed by omics profiles, including transcriptomics, proteomics and metabolomics. Other cultivated maize varieties were analysed as a reference for the variability that will exist between cultivated varieties. The observed differences between modified and non-modified maize varieties do not exceed typical differences between non-modified varieties. The use of these advanced analytical approaches to analyse novel plant materials as compared to the results from animal feeding trials with whole foods is assessed. No indications were observed for changes in the GM varieties that warrant further investigations. Furthermore, it was shown that such indications will be obtained if maize samples of inferior quality are analysed similarly. Omics data provide detailed analytical information of the plant material, which facilitates a risk assessment procedure of new (GM) plant varieties.

67 show abstract
0308-8146 * * 30122870
Publication date: 15 September 2019

Source: Food Chemistry, Volume 292
Author(s): Kamila Hurkova, Leos Uttl, Josep Rubert, Klara Navratilova, Vladimir Kocourek, Milena Stranska-Zachariasova, Frantisek Paprstein, Jana Hajslova
68 show abstract
0308-8146 * * 30122871
Publication date: 15 September 2019

Source: Food Chemistry, Volume 292
Author(s): Amalia Simonetti, Annamaria Perna, Emilio Gambacorta



This study aimed to evaluate and compare the antioxidant compounds of raw and cooked Longissimus lumborum muscles from Suino Nero Lucano (SNL) and a modern crossbred (CG) pig. Vitamin E, phenols, histidine-containing peptides, and superoxide dismutase (SOD) activity have been detected in the raw and cooked meat of both genetic types. Cooking process decreased the content of all considered antioxidant compounds (P < 0.05). The antioxidant compounds of meat were significantly influenced by genetic type (P < 0.001). Autochthonous SNL raw and cooked meat showed a higher endogenous antioxidants content (P < 0.001) and SOD activity (P < 0.02) compared to CG meat. The results of this research highlighted that the pig meat, in particular autochthonous pig meat, showed good concentrations of endogenous antioxidant compounds that could confer functional properties to the product.

69 show abstract
0308-8146 * * 30122872
Publication date: 15 September 2019

Source: Food Chemistry, Volume 292
Author(s): Chengfang Ding, Meng Meng, Yuyang Jiang, Lihua Hou



How to effectively increase or decrease the ability of A. oryzae to produce enzymes was the key to improve the quality of soy sauce. However, multi-core property of A. oryzae resulted in genetic instability of the new strain. Here, A. oryzae 3.042-3 which can stably produce mononuclear spores was constructed based on A. oryzae 3.042. A. oryzae 3.042-3-c obtained by transformation of the fragment of cis-CreA into A. oryzae 3.042-3 exhibited genetic stability. The fragment containing the cis-acting and the promoter CreA from A. oryzae was connected to chromosome VII in A. oryzae 3.042-3-c. Compared with A. oryzae 3.042-3, the cellulase activity of A. oryzae 3.042-3-c was reduced by 50.5% and the pectinase activity was decreased by 10.0%. At the end of the soy sauce fermentation, the salt-free solid content of A. oryzae 3.042-3-c was higher 58.9% than that of A. oryzae 3.042-3. The kinds and contents of the flavor components of the soy sauce from the fermentation by A. oryzae 3.042-3-c were higher than those of the A. oryzae 3.042 and A. oryzae 3.042-3, especially in alcohols and esters. HEMF was only found in the soy sauce from A. oryzae 3.042-3-c. The results indicated that the new strain A. oryzae 3.042-3-c could improve the quality of soy sauce from the low-salt solid fermentation by decreasing enzyme activity of cellulase and pectinase.

70 show abstract
0308-8146 * * 30122873
Publication date: Available online 17 April 2019

Source: Food Chemistry
Author(s): Qihui Huang, Xiaochen Qian, Tianjia Jiang, Xiaolin Zheng



The effect of eugenol (EUG) on chilling injury (CI) to eggplant fruit (Solanum melongena L.) was investigated. Eggplant fruit were pre-treated with 25 μL/L EUG, and then stored at 4 oC for 12 days. Results showed that EUG fumigation treatment effectively retarded the CI development, reduced pulp browning, weight loss, and malondialdehyde (MDA) content, and sustained soluble solids content (SSC) and proline content. Moreover, the activities of polyphenol oxidase (PPO) and peroxidase (POD) were inhibited by EUG. C-repeat/dehydration-responsive element binding factors (CBF) genes are transcription factors playing a critical role in cold acclimation. To illuminate the molecular regulation of EUG on chilling tolerance in eggplant fruit, a 1151 bp SmCBF gene was identified and the effect of EUG on SmCBF expression was determined by RT-qPCR. EUG resulted in a higher SmCBF expression. These findings suggested that EUG treatment had potential effect on alleviating CI in eggplant fruit.

71 show abstract
0308-8146 * * 30122874
Publication date: Available online 17 April 2019

Source: Food Chemistry
Author(s): Zhigang Li, Junjie Wang, Xiao Chen, Shaoyang Hu, Tingting Gong, Qiming Xian



Nitrosamines (NAs) as a group of emerging nitrogenous disinfection byproducts were present in drinking water at ng/L levels. Accurate measurements of NAs at such a trace level in samples is a challenging task. Solid phase extraction (SPE), which is used in the sample pretreatment, plays a critical role in the analysis of NAs in water. In this study, a highly selective and sensitive method for the determination of five less polar NAs, namely nitrosodiethylamine nitrosopiperidine, nitrosodi-n-propylamine, nitrosodibutylamine and nitrosodiphenylamine,in water and beverage samples was developed. A new molecularly imprinted polymer (MIP) was synthesized and used as sorbents in SPE for the sample preparation. Prepared samples were analyzed using high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). Satisfactory recoveries were obtained at three different concentrations (5, 20, and 50 ng/L, n = 3) in the range of 93–107% with relative standard deviations of 3.1–9.8%. Limit of detection and limit of quantitation for the five NAs were in the range of 0.2–0.7 ng/L and 0.6–2.1 ng/L, respectively. Method precisions ranged from 4.9% to 10.5%. This novel method of MIP-SPE coupled with HPLC-MS/MS was successfully applied to the determination of these five NAs in different types of water and beverages samples.

72 show abstract
0308-8146 * * 30122875
Publication date: Available online 17 April 2019

Source: Food Chemistry
Author(s): Hao Chen, Jing Gan, Aiguo Ji, Shuliang Song, Lijun Yin



Soy protein isolate (SPI) and sugar beet pectin (SBP) were adopted to fabricate double network (DN) gels via thermal treatment and laccase-catalysis. The concentrations of SBP (0.5%∼2.5%, w/w) and SPI (4%∼8%, w/w) were evaluated. DN gels showed higher holding water capacity (WHC, above 83%), compared with SBP single gel (75.96%). The presence of SPI improved the mechanical properties of gels significantly. Apparent phase separation could be observed when SPI concentration was 4%. Moreover, interpenetrating networks gradually formed with the increase of SPI concentration. The favorable structural heterogeneity and mechanical integrity derived from these polymers might be mainly responsible for the enhancement of the mechanical properties. The presence of SBP and laccase could improve the β-sheet amounts of SPI and make it form more rigid structure according to the results of circular dichroism (CD) and fluorescence spectra. The excellent performance of DN gels could enable the delivery of various components.

73 show abstract
0308-8146 * * 30122876
Publication date: Available online 17 April 2019

Source: Food Chemistry
Author(s): Guangjing Chen, Changfeng Li, Shasha Wang, Xiaofei Mei, Hongxin Zhang, Jianquan Kan



In the present study, the bamboo shoot (Chimonobambusa quadrangularis) residue (BSR)-derived polysaccharides (CPS) were dried using different drying procedures, including hot air-, vacuum-, freeze-, and spray-drying. The influences of different drying procedures on the chemical compositions, physicochemical characteristics, and antioxidant activity of CPS were investigated. The results indicate that freeze-dried CPS possessed the highest polysaccharide yield (8.86%) and uronic acid content (9.42%), and the lowest medium-high molecular weight (117.49 kDa) and glucose content (5.81 mol%). Also, freeze-dried CPS had better water (5.17 g/g) and oil retention capacities (2.32 g/g) than hot air- and vacuum-dried CPS. Moreover, freeze-dried CPS exhibited the most potent antioxidant ability. Based on correlation analysis, a higher uronic acid content, lower molecular weight and lower glucose content might be closely associated with the better antioxidant activity of the freeze-dried CPS. Hence, the above results revealed freeze-drying was the optimal method for industrial production of high quality CPS.

74 show abstract
0308-8146 * * 30122877
Publication date: Available online 17 April 2019

Source: Food Chemistry
Author(s): Fabiana Antognoni, Roberto Mandrioli, Giulia Potente, Danielle Laure Taneyo Saa, Andrea Gianotti



Amongst the processing technologies able to improve the functional features of cereal-based foods, sourdough fermentation using Lactic Acid Bacteria (LAB) has been recently rediscovered for its beneficial effects. Wheat (Triticum aestivum L.) bread doughs were prepared using LAB strains belonging to different Lactobacillus species and changes in phenolic acid, carotenoid content and antioxidant capacity were evaluated. Two L. plantarum strains out of six were able to significantly increase carotenoid content in the dough, suggesting that a higher mobilization/solubilisation of these antioxidant compounds occurs. Within different fractions (free, soluble-conjugated, insoluble-bound), the relative distribution of ferulic acid and antioxidant activity changes depending on the specific strain. Overall, results indicate that some LAB strains cause in situ changes significantly increasing the content of functional compounds in doughs during fermentation. This, in turn, could improve the functional features of bakery foods characterised by a high content in carotenoids and other bioactive compounds.

75 show abstract
0308-8146 * * 30122878
Publication date: Available online 16 April 2019

Source: Food Chemistry
Author(s): Petronia Carillo, Marios C. Kyriacou, Christophe El-Nakhel, Antonio Pannico, Emilia dell'Aversana, Luisa D'Amelia, Giuseppe Colla, Gianluca Caruso, Stefania De Pascale, Youssef Rouphael



Compositional characterization was performed on seven ‘Pomodorino del Piennolo del Vesuvio’ (PPV) tomato landraces, a signature product of Campania (Italy) threatened by genetic erosion. Characterization encompassed determinations of macro-minerals, soluble carbohydrates, starch, acidity, lycopene, polyphenols, anthocyanins, protein and free amino acids. Exceptionally high dry matter (13.0±0.2 %) and sugar content (101.3±3.8 μmol g-1 fw) and very low (0.007-0.009) Na/K ratio were invariably obtained across landraces, contrasted by significant variation in acidity (28.5-3.9 g kg-1 dw). Giagiù, Acampora and Riccia San Vito differentiated by high polyphenols content (131.8±2.5 mg 100g-1) while Acampora, Cozzolino and Fofò by high lycopene content (13.3±10.6 mg 100g-1 fw). Glutamate, GABA and glutamine represented 65% of the 22 detected amino acids mean total content. Glutamate, linked to umami taste, was highest (19.2 µmol g-1 fw) in Fofò. Our results will contribute towards the systematic documentation sensory and functional quality profiles of an important collection of tomato landraces.

76 show abstract
0308-8146 * * 30122879
Publication date: Available online 16 April 2019

Source: Food Chemistry
Author(s): Yinyin Liao, Xiumin Fu, Haiyun Zhou, Wei Rao, Lanting Zeng, Ziyin Yang



Although specialized metabolite distributions in different tea (Camellia sinensis) tissues has been studied extensively, little is known about their within-tissue distribution owing to the lack of nondestructive methodology. In this study, desorption electrospray ionization imaging mass spectrometry was used to investigate the within-tissue spatial distributions of specialized metabolites in tea. To overcome the negative effects of the large amount of wax on tea leaves, several sample preparation methods were compared, with a Teflon-imprint method established for tea leaves. Polyphenols are characteristic metabolites in tea leaves. Epicatechin gallate/catechin gallate, epigallocatechin gallate/gallocatechin gallate, and gallic acid were evenly distributed on both sides of the leaves, while epicatechin/catechin, epigallocatechin/gallocatechin, and assamicain A were distributed near the leaf vein. L-Theanine was mainly accumulated in tea roots. L-Theanine and valinol were distributed around the outer root cross-section. The results will advance our understanding of the precise localizations and in-vivo biosyntheses of specialized metabolites in tea.

77 show abstract
0308-8146 * * 30122880
Publication date: Available online 16 April 2019

Source: Food Chemistry
Author(s): Ewelina Chajduk, Halina Polkowska-Motrenko



Arsenic and its inorganic species: As (III), As (V), dimethylarsenic acid (DMA) and monomethylarsenic acid (MMA) were determined in hypoallergenic formulas and grain porridges commercially available on Polish market, dedicated for infant 0-8 months. After quantitative extraction with 0.5 % HNO3, separation of individual species was performed by high performance liquid chromatography (HPLC), and their determination by neutron activation analysis (NAA) and inductively coupled plasma mass spectrometry (ICP-MS). Due to relatively low content of As in the analysed samples, it was only possible to determine DMA using the HPLC-ICP-MS mode. HPLC separation coupled with off-line determination by NAA enabled the determination of more extracted As species (especially inorganic) with good accuracy. Certified reference material (CRM) Rice Flour SRM 1568b (NIST) was used for the validation of both procedures.

78 show abstract
0308-8146 * * 30122881
Publication date: Available online 16 April 2019

Source: Food Chemistry
Author(s): Hayati Filik, Asiye Aslıhan Avan



A simple and fast solid phase microextraction method using magnetic dextran (Sephadex G-150) as a sorbent was developed for the extraction, separation and speciation analysis of chromium ions. The retained Cr(VI) ions on the magnetic dextran sorbents were eluted and detected by linear sweep voltammetry at the gold nanoparticles modified screen- printed carbon electrode. The linear range, detection limit, quantification limit, and preconcentration factor of the established method for Cr(VI) and Cr(III) were calculated to be 0.5–10 μM, 0.01 μM, 0.1 μM, and 40, respectively. Chromium(III) concentration was determined after conversion of Cr(III) to Cr(VI) by H2O2 in alkaline media (NH4OH). The method was successfully applied to the speciation and determination of Cr(VI) and Cr(III) in artificial water and food samples using the standard addition method. The applicability of the method was confirmed by analysis of real food samples yielding good recovery values (92% and 102%).

79 show abstract
0308-8146 * * 30122882
Publication date: Available online 16 April 2019

Source: Food Chemistry
Author(s): Shuang Gu, Jun Wang, Yongwei Wang



Early detection of Aspergillus spp. contamination in rice was investigated by electronic nose (E-nose) in this study. Sterilized rice artificially inoculated with three Aspergillus strains were subjected to GC-MS and E-nose analyses. Principle Component Analysis (PCA), Partial Least Squares Regression (PLSR), Back-propagation neural network (BPNN), Support Vector Machine (SVM) and Learning Vector Quantization (LVQ) were employed for qualitative classification and quantitative regression. GC-MS analysis revealed a significant correlation between the volatile compounds and total amounts/species of fungi. While X-axis barycenters of PC1 scores were significantly correlated with fungal counts, logistic model could be employed to simulate the growth of individual fungus (R2 = 0.978 - 0.996). Fungal species and counts in rice could be classified and predicted by BPNN (96.4 %) and PLSR (R2 = 0.886 - 0.917), respectively. The results demonstrated that E-nose combined with BPNN might offer the feasibility for early detection of Aspergillus spp. contamination in rice.

80 show abstract
0308-8146 * * 30122883
Publication date: Available online 15 April 2019

Source: Food Chemistry
Author(s): Kaizheng Zhang, Jiangang Yang, Zongwei Qiao, Xinzhi Cao, Qingchun Luo, Jinsong Zhao, Fengqing Wang, Wenxue Zhang



Low alcohol hulless barley wine (HW) is a popular beverage among the highland areas in China. It is known to have several health benefits due to the presence of β-glucan and antioxidant compounds. Therefore, the total β-glucan content, total phenols and flavonoids of HW samples from the highland areas of Sichuan province and Tibet were determined in this study. The results indicated that HW is abundant in both β-glucan (54∼76 mg/L) and phenolic compounds (131∼178 mg/L). Moreover, this study also investigated the flavor and aroma characteristics of HW samples. A total of forty six volatile aroma substances were identified by GC-MS. The HWs could be classified into three distinct groups in terms of the region of origin according to the results of PCA based on the GC-MS data. These findings provide a useful foundation for further study of the health benefits and the flavor characteristics of HW in highland areas.

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  • Authors pre-print on any website, including arXiv and RePEC
  • Author's post-print on author's personal website immediately
  • Author's post-print on open access repository after an embargo period of 12 months
  • Permitted deposit due to Funding Body, Institutional and Governmental policy or mandate, may be required to comply with embargo period of 12 months
  • Author's post-print may be used to update arXiv and RepEC
  • Publisher's version/PDF cannot be used
  • Must link to publisher version with DOI
  • Author's post-print must be released with a Creative Commons Attribution Non-Commercial No Derivatives License


More Sherpa/Romeo information

APC Discount

Researchers from RUG, UU, VU, UM, UL, WUR, EUR, RU, TU/e, TUD, UT, OU, TiU and UvA will receive a 100% discount on the Article Processing Charges that need to be paid by a first or corresponding author to publish open access in this journal.

More information on this Elsevier deal.

This deal is valid until 2019-07-01.

More information on Open Access publishing

Last updated: 2019-01-14

Impact

Journal Citation Reports (2017)

Impact factor: 4.946
Q1 (Chemistry, Applied (5/71))
Q1 (Nutrition & Dietetics (11/81))
Q1 (Food Science & Technology (7/133))

Scopus Journal Metrics (2017)

SJR: 1.793
SNIP: 2.109
Impact (Scopus CiteScore): 0.519
Quartile: Q1
CiteScore percentile: 97%
CiteScore rank: 6 out of 255
Cited by WUR staff: 1138 times. (2014-2016)

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