Lau, Anson Hin-chuenTsui, Victoria Tsz-kiHung, Kylie IpLe, Tiffany Man-hei...
1.1-1.14页
查看更多>>摘要：Partially hydrolysed infant formula (pHF) is designed as a cow's milk substitute for the infants with cow's milk protein allergy (CMPA) and consuming pHFs for preventing allergenic diseases is still under debate. Possibly, differences in protein fragment and peptide profiles among different brands of pHFs are the key confounder in the cohort studies. Thus, top-down and bottom-up proteomic analysis were conducted to identify the profiles of 4 brands of pHFs available in Hong Kong. Subsequently, allergenicities of the profiles were evaluated in silico. The analysis revealed that pHF-A and pHF-B contains large allergenic fragments of (3-lactoglobulin and alpha-lactalbumin with molecular weights over 14 kDa. Most of peptides in pHF-D were less than 2 kDa and considered as nonallergenic. As the allergenicities varies a lot among different brands of pHFs in Hong Kong, so people need to be well informed before consuming for better managements of CMPA.
Razem, MutasemWahab, AbdulTenuta, Maria ConcettaFerrentino, Giovanna...
1.1-1.10页
查看更多>>摘要：Lipid oxidation reduces frying oil shelf life, which can be mitigated by adding antioxidants. Repeated use of frying oil can lead to the formation of harmful compounds, posing health risks for consumers. This study evaluated Kamut (R) wheat bran extract (KWBE) as a natural antioxidant to improve the oxidative stability of sunflower oil at frying temperatures (180 degrees C). KWBE was compared with TBHQ, and natural antioxidants like trans-ferulic acid, quercetin, and p-coumaric acid. Antioxidant efficacy was determined using peroxide value, conjugated dienes/trienes content, HPLC-HRMS and 1H NMR spectroscopy. KWBE was more effective than TBHQ in reducing the degradation of unsaturated acyl groups and slowing the formation of oxidation products. Aldehydic signals in KWBE-fortified oil had lower intensities than TBHQ and the control, while conjugated dienes and trienes levels remained lower throughout the heating process. The results suggest KWBE as a promising natural alternative to synthetic antioxidants for enhancing frying oil stability and reducing lipid oxidation.
查看更多>>摘要：Protein hydrolysates have attracted growing research and commercial attention due to their numerous nutritional, functional, and biological activities. However, only a limited range of proximate properties are determined routinely due to their substantial structural complexity and compositional variability. From both a manufacturing and functional perspective, it is of critical importance to monitor the compositional variations and identify potential similar or disparate features between different protein hydrolysates. In the current study, a single-approached method employing reverse phase ultra-high performance liquid chromatography coupled to high resolution electrospray ionization tandem mass spectrometry (RP-UHPLC-HR-ESI-MS/MS) was developed, optimized, and cross-validated for comprehensive structural and compositional profiling of a range of protein hydrolysates of varying raw materials, including soy, cotton, wheat, rice, and meat. Untargeted chemometric analysis and feature-based molecular network demonstrated potential for large-scale compositional assessment of protein hydrolysates without the need of prior component annotation. Signature features were identified to differentiate soy hydrolysates prepared from different batches of raw material and by different manufacturing processes. A hybrid approach combining de novo sequencing and target-decoy database homology search for peptide annotation is also described. Short peptides of 2 to 5 amino acids represented the most abundant components in soy protein hydrolysates (SPHs). A simple yet reliable integrated workflow for comprehensive structural and compositional profiling of protein hydrolysates was developed to enable an eventual correlation between their structure and function.
查看更多>>摘要：Ultrasound-assisted extraction was used to obtain an anthocyanin-rich extract from purple sweet potato peels. The resulting extract exhibited strong antioxidant activity (243.6 mu mol Fe+2/g FRAP, 93.23 mg Trolox/g ORAC, 26.63 mg Trolox/g DPPH, and 20.89 mg ascorbic acid/g ABTS) and a high anthocyanin content (2433.6 mu g/g dry weight), making it suitable for use as an additive in meat products. Four batches of beef burgers were prepared: a control (CON, no antioxidant), ERI (500 ppm sodium erythorbate), E2500 (2500 ppm extract), and E5000 (5000 ppm extract). The effect of the encapsulated extract on colour parameters, oxidative stability, microbial quality, and sensory attributes was evaluated during refrigerated storage. The extract positively influenced colour parameters. E5000 provided similar protection against discoloration as ERI, exhibiting the smallest decrease in a* values (40.6 % vs. 32.6 % for E5000 and ERI, respectively) and limiting metmyoglobin formation (28.8 % vs. 57.5 % for E5000 and ERI, respectively). A dose-dependent effect was observed, with significantly lower TBARS values at higher extract concentrations (2.53 vs. 1.90 MDA/kg for E2500 and E5000, respectively, at the end of storage). These findings confirm the extract's effectiveness as an antioxidant without detrimental sensory effects.
查看更多>>摘要：In order to reveal the mechanism of hyperspectral imaging (HSI) for detecting of postharvest Colletotrichum siamense (C. siamense) infections of loquat fruits, this study measured the color parameters, hardness, tissue softening related substances (pectin, cellulose, enzyme activities), disease resistance compounds (total phenols, flavonoids, and lignin) with different disease degree, and analyzing their correlation with spectral reflectance. The results demonstrated that pathogen invasion altered enzyme activities, reduced hardness, and affected light absorption and reflection. Phenolic compounds caused browning, and the changes in the absorption coefficient corresponding to the spectral characteristic wavelengths of functional groups affected light absorption. Principal component analysis (PCA) identified characteristic wavelengths (520 nm, 595 nm, 620 nm, 680 nm, 701 nm in visible; 915 nm, 976 nm in near infrared) correlated with above quality parameters. HSI achieved high recognition rates for sound (96 %), incubation period (95.24 %), and obviously infected loquat fruits (98.41 %), proving its effectiveness for detecting C. siamense infections.
查看更多>>摘要：The growing health consciousness of consumers has led the food industry to embrace healthier cooking methods, with air frying becoming increasingly popular in households. This study investigated the dual role of 10 hydrocolloids in reducing the formation of heterocyclic amines (HAs) and advanced glycation end products (AGEs) in air-fried beef patties while preserving physicochemical and sensory qualities. Marination with hydrocolloids at concentrations of 0.1-1.0 % mitigated lipid/protein oxidation, retained moisture, improved texture, and significantly inhibited HA (26.3-55.4 %) and AGE (21.3-51.1 %) formation. Among the hydrocolloids, chitosan (0.5 % and 1.0 %) demonstrated optimal efficacy, reducing HAs and AGEs contents by 48.8-55 % and 42.4-47.2 %, respectively with limited effects on the key flavor compound. Mechanistically, hydrocolloids formed protective matrices, scavenged free radicals, and reacted with Maillard reaction intermediates. These findings provide actionable insights for developing safer air-fried meat products without compromising quality, addressing critical public health concerns related to dietary carcinogens.
查看更多>>摘要：Advanced glycation end products (AGEs) are increased by thermal processing in foods, raising the risk of chronic diseases. To efficiently monitor AGEs, density functional theory (DFT) was applied for predicting and screening the suitable adsorbent before synthesis. The binding energies between ten COFs and two representative AGEs were calculated. Owing to the synergistic effect of size selectivity, hydrogen affinity, and halogen bonds, BrCOF performed relatively stronger binding energies with AGEs than other adsorbents. After synthesis and characterization (FT-IR, 13C NMR, PXRD, and N2 adsorption-desorption), BrCOF was utilized as solid-phase microextraction (SPME) coating for enriching AGEs (CML, CEL, and PYR) in thermally processed foods, followed by UHPLC-MS/MS detection. Compared with commercial adsorbents and reported methods, the proposed approach exhibited excellent linear range (0.05-500 ng mL- 1) and limit of detection (0.001 ng mL- 1). This work offers a promising platform for screening adsorbents for SPME of AGEs from complex foods.
查看更多>>摘要：This study evaluated the inclusion of quinoa (10 %, 30 %) and its by-product quinoa husk (10 %, 15 %) in the diet of Tenebrio molitor larvae, focusing on their impact on growth, macronutrients content, fatty acid profile, oxidative stability, bioaccumulation of saponins and bioactivities (antioxidant activity and pancreatic lipase inhibition). All diets favoured larval growth with low mortality, especially quinoa at 10 %. Protein and lipid content remained stable, while quinoa increased MUFAs and decreased PUFAs, whereas the opposite effect was caused by quinoa husk. Diets did not affect peroxide values but influenced the oxidative stability of lipids. Larvae bioaccumulated saponins, especially with the highest inclusion of quinoa (70 mg saponins/100 g fresh larvae). Regardless of the diet, larvae exhibited pancreatic lipase inhibition and antioxidant activity, although the latter was slightly worsened with the highest inclusions. Overall, quinoa and its by-product quinoa husk show potential as feed ingredients for producing high added-value insect-based products.
查看更多>>摘要：Glyphosate (Gly) residues in agricultural products have a serious health risk, so it is urgent to seek a sensitive and convenient method for recognizing Gly residues in food. In this study, we proposed an electrochemical surface-enhanced Raman spectroscopy (EC-SERS) sensor of polyaniline/reduced graphene oxide/Ag/Cu (PANI/RGO/ Ag/Cu) film to detect Gly residues. The EC-SERS sensor of PANI/RGO/Ag/Cu film had a large specific surface area, which could increase the binding sites of cu2+/Gly clathrates for boosting specifically its SERS signal. Moreover, Ag/Cu nanoparticles on the surface of film could effectively increase the differential pulse voltammetry signal and SERS signal of Gly molecules. The limit of detection of EC-SERS sensor to Gly could reach 1.9 nM. In addition, the EC-SERS sensor we prepared could also sensitively identify Gly residues on fresh fruit peels. The PANI/RGO/Ag/Cu film we proposed in this paper has great potential for selective and accuracy detecting Gly residues in agricultural products.
Iyer, SimritaNavale, JagrutiGharibzahedi, Seyed Mohammad TaghiKhubber, Sucheta...
1.1-1.15页
查看更多>>摘要：Whey protein isolate-almond gum (WA) coacervates loaded with basil essential oil (BEO) were compared for encapsulation efficiency, bio-functionality, structural integrity, and preservation potential in minced chicken meat (MCM) as compared to high-methoxyl pectin (WH) microcapsules. At core-to-wall ratios of 1:6 and 1:2, WA and WH coacervates had the highest encapsulation efficiencies (95.93 % and 98.86 %) and yields (83.33 % and 64.66 %). Optimal BEO-loaded WA coacervates well-scavenged ABTS and DPPH radicals, inhibited Staphylococcus aureus and Escherichia coli growth, and showed higher viscosity and stability than BEO-WH coacervates. Uniform-morphology WA coacervates ensured controlled BEO release in food simulants. XRD and SEM revealed reduced crystallinity and porous structure in BEO-loaded WA coacervates, while thermal analysis showed superior stability over BEO-WH coacervates. BEO-loaded WA coacervates could be a potential preservative, as they evinced reduced bacterial count (5.81 log CFU/g on day 15) and retained sensory attributes (color and odor >4.0) in MCM during cold storage.
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Elsevier