Bonnaffoux, Hugo Roland, Aurélie Schneider, Rémi Cavelier, Florine
Published in
Food chemistry
Volatile thiols are very strong-smelling molecules that can impact the aroma of numerous beverages. Several thiols and thiol precursors have been reported previously in different plants used as raw material for beverages, some of which are fermented. We focused on thiols in beverages and their release mechanisms from precursors during processing. V...
Zhou, Li Yang, Fu Zhao, Minjie Zhang, Minghao Liu, Jikai Marchioni, Eric
Published in
Food chemistry
Egg yolk phospholipids from seven different species were purified (purity > 96%) using SPE columns, and subsequently the phospholipid profiles were identified and quantified by ultra-high-performance liquid chromatography-electrospray ionization-triple time-of flight mass spectrometry (UHPLC-ESI-Triple TOF-MS). Eight phospholipid classes and 87 mol...
Hassan, Md Mehedi Zareef, Muhammad Jiao, Tianhui Liu, Shuangshuang Xu, Yi Viswadevarayalu, Annavaram Li, Huanhuan Chen, Quansheng
Published in
Food chemistry
Trace detection of toxic chemicals in foodstuffs is of great concern in recent years. Surface-enhanced Raman scattering (SERS) has drawn significant attention in the monitoring of food safety due to its high sensitivity. This study synthesized signal optimized flower-like silver nanoparticle-(AgNP) with EF at 25 °C of 1.39 × 106 to extend the SERS ...
Xu, Youqiang Wang, Xiaocheng Liu, Xiao Li, Xiuting Zhang, Chengnan Li, Weiwei Sun, Xiaotao Wang, Wenhua Sun, Baoguo
Published in
Food chemistry
Short-chain fatty acid esters are important flavor chemicals in Chinese traditional fermented Baijiu. Monascus purpureus was recognized as an important microorganism contributing to ester synthesis. However, the molecular basis for ester synthesis was still lacking. The present work combined genome sequencing, transcriptome sequencing, gene library...
Wang, Zhan Zou, Wei Liu, Lingyi Wang, Min Li, Fang Shen, Wangyang
Published in
Food chemistry
Quercetin has various biological activities, but its poor water solubility and stability limit its applications. In this study, β-cyclodextrin was used as the host and quercetin was encapsulated in its cavity to prepare an inclusion compound. Then, a nanofilm was formed using electrospinning. Fourier transform infrared spectroscopy (FT-IR), X-ray d...
Luo, Manli Zhou, Xin Hao, Yi Sun, Huajun Zhou, Qian Sun, Yangyang Ji, Shu-Juan
Published in
Food chemistry
Cold storage is widely used for delaying ripening and senescence; however, fruit aroma diminishes noticeably after long-term cold storage. The esters synthesized by the lipoxygenase (LOX) pathway are responsible for 'Nanguo' pear aroma. As methyl jasmonate (MeJA) is known to act on various fruit qualities, we investigated whether it acts via the LO...
Shi, Shuo Zhang, Wentao Liu, Xinnan Ren, Xinyi Li, Min Sun, Jing Wang, Yutang Yue, Tianli Wang, Jianlong
Published in
Food chemistry
Lycium barbarum L. polysaccharides (LBPs) with outstanding biological activities are of increasing interest. Traditional purification approaches are time-consuming and often involve toxic solvents that destroy the functionality and structure of polysaccharides. Herein, we report a sustainable and nondestructive strategy for purifying LBPs using gra...
Yang, Xin Guo, Qianjuan Yang, Jinhua Chen, Shuli Hu, Feilong Hu, Yangjian Lin, Hongwei
Published in
Food chemistry
Trans-resveratrol (TRA) possesses a variety of pharmacological activities, making important to explore simple, inexpensive, and reliable analytical methods for identification and quantification of it. We report on the synergistic effects originated from layer-by-layer films of graphene (Gr)-gold nanoparticles (Au) and molecularly imprinted polymers...
Shankarrao Shirkole, Shivanand Sadashiv Mujumdar, Arun Jayabalan, Rasu Prakash Sutar, Parag
Published in
Food chemistry
The inactivation of S. Typhimurium and A. flavus along with quality degradation kinetics was studied during combined microwave-infrared (MW-IR) heating of paprika. The spatial changes in the distribution of temperature and variation in water activity (aw) of the paprika samples resulted in a 7.389 log reduction in S. Typhimurium, and 6.182 log redu...
Zhang, Yuemei Puolanne, Eero Ertbjerg, Per
Published in
Food chemistry
This study aims at providing new insight on protein denaturation in freezing-thawing. Freezing-thawing minced pork reduced water-holding of myofibrils and increased surface hydrophobicity. One additional freezing-thawing cycle at slow freezing rate caused appearance of a 160 kDa myosin-4 fragment in SDS-PAGE, further decreased water-holding of myof...