Published in Food chemistry
The present study aims to determine the presence of synthetic polymeric microparticles (MPs) in samples of canned tuna. An analysis procedure of these microparticles was developed and tested. Four brands of tuna marketed in Ecuador canned both in water and oil were analysed. A significant presence of MPs was found: 692 ± 120 MPs/100 g of tuna in wa...
Published in Food chemistry
In order to develop the tyrosinase inhibitors with potential application in food industry, a series of stilbene-hydroxypyridinone hybrids were prepared. Among these compounds, 1h was found to possess the most potent tyrosinase inhibitory effect on both monophenolase and diphenolase activities, with IC50 values of 2.72 μM and 15.86 μM, respectively....
Published in Food chemistry
This study aimed to evaluate the effect of frozen storage on the changes in volatile aldehydes (VAs), volatile alcohols (VCs), lipid oxidation, and fatty acid composition of marinated roasted beef meat. Thirty VAs and VCs were identified in all meat samples by using headspace solid-phase microextraction-gas chromatography-mass spectrometry. The tot...
Published in Food chemistry
Starch (S) films containing gellan gum (90:10) and polyester (P) blend films (PLA:PHBV, 75:25) with and without ferulic, p-coumaric or protocatechuic acid at 2% (w/w) were obtained by melt-blending and compression moulding for the purposes of obtaining SP bilayers by thermo-compressing both monolayers together. These were characterised as to their ...
Published in Food chemistry
The aroma quality of jasmine tea refers to the strength and freshness of jasmine fragrance and its coordination with tea aroma, which is regulated by various volatile compounds. In this study, seventy volatile compounds of jasmine tea scented by different scenting technology were analyzed qualitatively and quantitatively by gas chromatography-mass ...
Published in Food chemistry
In the present study, the color, total sugar, contents of soluble protein, total polyphenols, total flavonoids, and soluble vitamins, and other indicators of black fungus treated with sodium metabisulfite under different conditions were measured to evaluate the sensory and nutritional changes in black fungus after sulfite treatment. The results sho...
Published in Food chemistry
Food-derived nanoparticles are inevitably ingested with food matrices and may negatively affect digestion. In this study, the bio-distribution of carbon nanoparticles (CNPs) extracted from roasted chicken in the gastrointestinal tract was investigated. Their biological effects on the digestion of soy protein isolate (SPI) with pepsin were explored ...
Published in Food chemistry
Herein, a high-performance self-powered photoelectrochemical (PEC) sensor was fabricated for chlorpyrifos (CPF) assay based on the noble-metal-free AgBr/Ti3C2 Schottky interface in fruit and vegetables. The Schottky barrier could provide an electron-transfer irreversible passage from AgBr to Ti3C2 nanosheets, and thus improving the light absorption...
Published in Food chemistry
Isothiocyanates (ITCs) have low stability in aqueous conditions, reducing their bioavailability when used as food ingredients. Therefore, the aim of this work was to increase the stability of the ITCs present in extracts of Bimi® edible parts by nanoencapsulation using cauliflower-derived plasma membrane vesicles. The bioactivity of these nanoencap...
Published in Food chemistry
An electrochemical aptasensing strategy was developed with a novel bioplatform based on a multivariate titanium metal-organic framework, i.e. MTV polyMOF(Ti), to detect zearalenone (ZEN). MTV polyMOF(Ti) was prepared by using mixed linkers of polyether polymer (pbdc-xa or L8, pbdc = poly(1,4-benzenedicarboxylate) and 1,4-benzenedicarboxylic acid (H...
