Effects of chlorogenic acid on the physicochemical properties, 3D printing characteristics, and anti-digestive properties of sweet potato starch.

This study investigated the effects of chlorogenic acid (CA) with different levels (0.5 %-2.0 %) on the printing accuracy, micro-structure, rheological properties, thermodynamic properties, texture, digestion characteristics, and other indicators of sweet potato starch (SPS).

Simultaneous quantification of 14 glucosinolates in rapeseeds by ultra high performance liquid chromatography - Tandem mass spectrometry.

Glucosinolates' species and content serve as crucial indicators for Brassicaceae plants and their products. However, endogenous enzymes in Brassicaceae can hydrolyze glucosinolates, influencing their quantitative detection. Our study utilized rapeseed, a vital Brassicaceae oil crop, to establish a novel UHPLC-MS/MS method for glucosinolate determination, incorporating a pretreatment approach with enzyme inhibition.

Effect of surfactin on microbial content, appearance quality, and starch properties of fresh noodles during storage.

Fresh noodles (FNs) are prone to quality deterioration during storage, negatively affecting their edibility. This study investigated the impacts of different surfactin concentrations on microbial content, appearance quality, and starch properties in FNs to enhance storage stability and shelf life. The addition of surfactin effectively controlled the microbial growth in FNs during storage, FNs containing 0.

Polycarboxylate functionalized magnetic nanoparticles FeO@SiO@CS-COOH: Preparation, characterization, and immobilization of bovine serum albumin.

Magnetic nanoparticles with increasing superparamagnetism and magnetic targeting have found widespread application in fields such as food and medicine. In this study, polycarboxylated magnetic nanoparticles (FeO@SiO@CS-COOH) were prepared by surface functionalizing iron tetraoxide (FeO) nanoparticles with ethylenediaminetetraacetic acid (EDTA) as a modifier. The appropriate degree of functionalization modification was obtained by adjusting the EDTA concentration and the ratio of cross-linking agents.

Recent Advances in and Applications of Electrochemical Sensors Based on Covalent Organic Frameworks for Food Safety Analysis.

The international community has been paying close attention to the issue of food safety as a matter of public health. The presence of a wide range of contaminants in food poses a significant threat to human health, making it vital to develop detection methods for monitoring these chemical contaminants. Electrochemical sensors using emerging materials have been widely employed to detect food-derived contaminants.

Effect of enzymatic Maillard reaction conditions on physicochemical properties, nutrition, fatty acids composition and key aroma compounds of fragrant rapeseed oil.

Background: A new enzymatic hydrolysis-based process inspired by the Maillard reaction can produce strong flavored, high-value rapeseed oil that meets safety requirements. In the present study, the effect of reaction time (10-30 min) and temperature (130-160 °C) on the physicochemical properties, nutritional status, fatty acids composition and key aroma compounds of fragrant rapeseed oil (FRO) was investigated.

Results: An increasing reaction time and temperature substantially decreased the total tocopherol, polyphenol and sterol contents of FRO, but increased benzo[a]pyrene content, as well as the acid and peroxide values, which did not exceed the European Union legislation limit.

Rapid Kinetic Interactions of Sugar and Sugar Alcohol with Sweet Taste Receptors on Live Cells Using Stopped-Flow Spectroscopy.

The subjective measurement of the dynamic perception of sweetness is a problem in food science. Herein, the rapid interactions of sugars and sugar alcohols with sweet taste receptors on living cells on a millisecond timescale were studied via stopped-flow fluorescence spectroscopy. According to the rapid-kinetic parameters, sweeteners were divided into two groups.

A comparison between partially peeled hulless barley and whole grain hulless barley: beneficial effects on the regulation of serum glucose and the gut microbiota in high-fat diet-induced obese mice.

Though the hypoglycemic effect of whole grain hulless barley ( L.) has been documented, whether glucose metabolism would be improved by hulless barley with moderate peeling is still unclear. The purpose of this study was to compare the differences in glucose metabolism and gut microbiota between partially (10%) peeled hulless barley (PHB) and whole grain hulless barley (WHB) intervention in obese mice induced by a high-fat diet.

Analysis and Comparison of Aroma Compounds of Brown Sugar in Guangdong, Guangxi and Yunnan Using GC-O-MS.

Guangdong, Guangxi and Yunnan are the three provinces in China that yield the most brown sugar, a brown-red colored solid or powdered sugar product made from sugar cane. In the present study, the differences between odor compounds of brown sugar from Guangdong, Guangxi, and Yunnan provinces in China were compared and analyzed by gas chromatography-olfactometry-mass spectrometry (GC-O-MS). A total of 80 odor compounds, including 5 alcohols, 9 aldehydes, 8 phenols, 21 acids, 14 ketones, 5 esters, 12 pyrazines, and 6 other compounds, were detected.

Classification of chinese fragrant rapeseed oil based on sensory evaluation and gas chromatography-olfactometry.

Fragrant rapeseed oils and traditional pressed oils are increasingly popular in China owing to their sensory advantages. Many fragrant rapeseed oils are labeled by different fragrance types; however, the scientific basis for these differences is lacking. To identify the distinctive aroma and achieve fragrance classification, the sensory characteristics and aroma components of nine different fragrant rapeseed oils were analyzed sensory evaluation and gas-chromatography-mass spectrometry-olfactometry.

Cooked Adzuki Bean Reduces High-Fat Diet-Induced Body Weight Gain, Ameliorates Inflammation, and Modulates Intestinal Homeostasis in Mice.

Adzuki bean is widely consumed in East Asia. Although the positive effects of its biologically active ingredients on obesity have been confirmed, the role of whole cooked adzuki bean in preventing obesity and the relationship between the effects and gut microbiota remain unclear. Mice were fed either a low-fat diet (LFD) or high-fat diet (HFD) with or without 15% cooked adzuki bean for 12 weeks.

Sensory lexicon and aroma volatiles analysis of brewing malt.

Malt is an important raw material in brewing beer. With the increasing development of craft beer, brewing malt has contributed diverse colours and abundant flavours to beer. While "malty" and "worty" were commonly used to describe the malt flavour of beer, they are still inadequate.

Corrigendum: Effect of Different Processing Methods on the Millet Polyphenols and Their Anti-diabetic Potential.

[This corrects the article DOI: 10.3389/fnut.2022.

Effect of Different Processing Methods on the Millet Polyphenols and Their Anti-diabetic Potential.

Interest in polyphenols has grown due to their beneficial effect on diabetes attenuation. Millets are ancient crops that are rich in polyphenols and used for both food and feed. They are grown worldwide and are adapted to production under dry, hot conditions.

Beneficial Effects of Partly Milled Highland Barley on the Prevention of High-Fat Diet-Induced Glycometabolic Disorder and the Modulation of Gut Microbiota in Mice.

The nutritional functions of highland barley (HB) are superior to those of regular cereals and have attracted increasing attention in recent years. The objective of this study was to investigate whether partly milled highland barley (PHB) can regulate the serum glucose and lipid disorders of mice fed a high-fat diet (HFD) and to further explore their potential gut microbiota modulatory effect. Our results showed that PHB supplementation significantly reduced fasting blood glucose (FBG) and improved oral glucose tolerance.

The determination of lycopene -isomer absorption coefficient on C30-HPLC.

Both - and -isomers of lycopene are encountered in nature. Although they were separated on C30-HPLC by the mobile phase consisting of CHCN-MeOH (A) and MTBE (B), the quantification of -isomers cannot be archived at present because either their commercially available reference samples are currently lacking, or they are unstable. In this study, both the specific and molar absorption coefficients of 5, 9, and 13 -isomers in the mobile phase were determined on the analytical C30-HPLC-PDA-ELSD, and further verified on the preparative C30-HPLC-PDA.

Analysis of aroma components from sugarcane to non-centrifugal cane sugar using GC-O-MS.

A total of 84 volatile aroma components were determined in the 9 samples of sugarcane to non-centrifugal sugar (NCS), including 15 alcohols, 12 aldehydes, 10 ketones, 17 carboxylic acids, 11 pyrazines, 7 phenols, 3 esters, 3 hydrocarbons, and 2 sulfur compounds. Of these compounds, 10 were with high flavor dilution (FD) factors based on the aroma extract dilution analysis (AEDA). 4-Hydroxy-2,5-dimethyl-3(2)furanone exhibited the highest FD factor of 2187, followed by ()-2-nonenal, 2-hydroxy-3-methyl-2-cyclopentene-1-one, and 4-allyl-2,6-dimethoxyphenol with a FD factor of 729.

Identification of characteristic aroma components of butter from Chinese butter hotpot seasoning.

The potent aroma compounds in butter from four kinds of Chinese butter hotpot seasoning were first investigated by analyzing the isolates from solid-phase microextraction. A total of 49 aroma compounds were identified, and 23 of them were highly correlated with the aroma profiles of the butter by partial least squares regression analysis. Aroma extract dilution analysis and odor activity value calculations were applied to further reveal the dominant odorants.

Rat intestinal homogenate and pancreatic juice can induce the Z-isomerization of all-E-lycopene in vitro.

Lycopene is one of the carotenoids often consumed by humans in their diet. Although lycopene exists mainly in the form of the all E-isomer in foods, the considerable quantity of its Z-isomers is found in the human plasma and liver. This observation suggested that the lycopene all-E-isomer was converted into Z-isomers in the human body.

The oxidation of cyclo-olefin by the S = 2 ground-state complex [Fe(O)(TQA)(NCMe)].

Density functional theory calculation is used to investigate the oxidation of cyclo-olefin (cyclobutene, cyclopentene, cyclohexene, cycloheptene, and cyclo-octene) by the complex [Fe(O)(TQA)(NCMe)], which has S = 2 ground state, and the effect of electronic factors and steric hindrance on reaction barriers. Our results suggest that the oxo-iron(IV) complex can oxidise C-H and C = C bonds via a single-state mechanism, and two different ways of electron transport exist. The energy barriers initially decrease with increasing substrate size, and the trend then reverses.