Two magnetic phosphazene-based hyper crosslinked polymers (M-HCP-OP-TMC and M-HCP-OP-TCL) were newly synthesized by the reaction of Friedel-Crafts acylation, and the M-HCP-OP-TMC showed an excellent extraction capability and rapid adsorption kinetics for chlorophenols as an adsorbent. Then, an efficient analytical method was built for the preconcentration and quantification of chlorophenols from water and peach juice samples by combining M-HCP-OP-TMC based magnetic solid-phase extraction (MSPE) with HPLC-UV detection. The linear response range for the chlorophenols by the method was 0.21-100.0 ng mL for water sample, and 0.36-100.0 ng mL for peach juice sample. The detection limits (S/N = 3) of the proposed method for the analytes were 0.07- 0.25 ng mL and 0.12-0.45 ng mL for water and peach juice samples, respectively. The method recoveries for the spiked samples were in the range of 93.1%-117.1%, and the relative standard deviations were less than 10%. The adsorption of the chlorophenols with the M-HCP-OP-TMC was mainly contributed by π-π stacking and hydrophobic interactions. The results indicate that the method was sensitive and accurate enough for the determination of the chlorophenols from real samples.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1016/j.chroma.2023.464385 | DOI Listing |
Foods
November 2024
R&D Department, AB-Biotics S.A. (Part of Kaneka Corporation), 08174 Barcelona, Spain.
The lactic fermentation of fruit and vegetable juices by well-characterised probiotics remains relatively underexplored. We have investigated the stability and impact of KABP051 fermentation on orange, apple, and peach juices by microbiological, physicochemical, and sensory evaluation means. For each fruit juice, three different samples were analysed: original fruit juice without probiotic as blank (B), fruit juice inoculated with 10 CFU/mL of probiotic without fermentation (P), and fruit juice inoculated with 10 CFU/mL of probiotic and fermented at 37 °C for 24 h (PF).
View Article and Find Full Text PDFFoods
November 2024
School of Life Science and Technology, Xinjiang University, Urumqi 830046, China.
This study employed headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and liquid chromatography-mass spectrometry (LC-MS) for non-targeted metabolomics analyses to examine the impact of mixed fermentation with various lactic acid bacteria (LAB) on the flavor compounds and metabolites of peach and apricot mixed juice (PAMJ), specifically focusing on the alterations of volatile compounds and non-volatile metabolites, as well as their metabolic pathways during the fermentation process. A total of 185 volatiles were identified using HS-SPME-GC-MS analysis, revealing significant differential metabolites, including eugenol, benzaldehyde, and γ-decalactone etc. The results indicated that lactic fermentation significantly enhanced the overall flavor of the juice toward the end of the fermentation process.
View Article and Find Full Text PDFInt J Food Microbiol
February 2025
iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal; Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Avenida da República, 2780-157 Oeiras, Portugal. Electronic address:
Int J Food Microbiol
February 2025
Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, California 95616-8598, USA; Western Center for Food Safety, University of California, Davis, One Shields Avenue, Davis, California 95618, USA. Electronic address:
Contaminated food-contact surfaces are a potential route for spreading microorganisms to stone fruit during postharvest handling. The objective of this study was to investigate the factors that affect the transfer of bacteria from food-contact surfaces to stone fruits. Coupons (1 × 1 cm) of polyurethane (PU) or polyvinyl chloride (PVC) were inoculated with rifampin-resistant variants of Salmonella (five-strain cocktail) or Enterococcus faecium NRRL B-2354 at ~5 or ~7 log CFU/cm.
View Article and Find Full Text PDFJMIR Form Res
November 2024
Medical Informatics, Institute of Biomedical Sciences, Tokushima University Graduate School, Tokushima, Japan.
Background: Medical staff often conduct assessments, such as food intake and nutrient sufficiency ratios, to accurately evaluate patients' food consumption. However, visual estimations to measure food intake are difficult to perform with numerous patients. Hence, the clinical environment requires a simple and accurate method to measure dietary intake.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!