Article
Food Science & Technology
Shikha Tiwari, Neha Upadhyay, Bijendra Kumar Singh, Vipin Kumar Singh, Nawal Kishore Dubey
Summary: The study introduces chitosan nanoemulsion encapsulating CGEO as a novel green preservative against food fungi and aflatoxin B-1 production. GC-MS analysis identified key components of CGEO, while SEM, FTIR, and XRD analysis confirmed successful encapsulation. Encapsulation enhanced antifungal and antioxidant efficacy, displayed in vivo efficacy, and demonstrated mammalian safety through acute oral toxicity assay.
FOOD AND BIOPROCESS TECHNOLOGY
(2022)
Review
Agriculture, Multidisciplinary
Shikha Tiwari, Bijendra Kumar Singh, Nawal Kishore Dubey
Summary: This review provides recent information on the toxicology, molecular and enzymatic regulatory pathways of aflatoxins in food systems, as well as the use of green nanoformulations as a sustainable approach towards their management. Understanding the role of different genes and regulatory proteins can lead to novel preventive strategies for aflatoxin detoxification and the development of aflatoxin-resistant food items. Green nanoformulations offer enhanced bio-efficacy to plant-based preservatives, addressing some of their major challenges.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Somenath Das, Vipin Kumar Singh, Abhishek Kumar Dwivedy, Anand Kumar Chaudhari, Nawal Kishore Dubey
Summary: The study found that elemicin and apiol have significant antifungal and antiaflatoxigenic efficacy, possibly through affecting the plasma membrane and inhibiting AFB(1) biosynthesis. These essential oil components showed promising antifungal effects in rice storage containers, recommending their use as potential green preservatives for extending the shelf life of stored food products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Engineering, Environmental
Roya Jafari, Mohsen Zandi, Ali Ganjloo
Summary: Generally, active packaging with antioxidant and antimicrobial properties can improve the quality of ordinary packaging and extend the shelf life of food. In this study, an active edible film was prepared by incorporating anise essential oil (AEO) into a gelatin-gelatin-alginate film. The results showed that the antioxidant capacity of the film increased with the increase in AEO concentration, while the film's tensile strength and moisture content decreased. The films exhibited good antimicrobial activity and were suitable for food storage.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2023)
Article
Biochemistry & Molecular Biology
Somenath Das, Vipin Kumar Singh, Anand Kumar Chaudhari, Deepika Abhishek Kumar Dwivedy, Nawal Kishore Dubey
Summary: This study successfully encapsulated the essential oils of anise and coriander seeds into chitosan nanoemulsion, which exhibited superior antifungal, antiaflatoxigenic, and antioxidant activities. The nanoemulsion caused membrane damage to fungal cells, reduced flavonoid biosynthesis by toxigenic Aspergillus flavus, and validated the molecular mechanism for inhibiting aflatoxin B1. Furthermore, the application of the nanoemulsion effectively protected stored rice against fungal occurrence, AFB1 biosynthesis, and lipid peroxidation.
PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Akbar Basha Roshan, Hosur Narayanappa Venkatesh, Nawal Kishore Dubery, Devihalli Chikkaiah Mohana
Summary: This study reports the enhanced antifungal and AFB1 inhibitory activities of chitosan-based nanoencapsulated Toddalia asiatica essential oil (neTAEO). The neTAEO showed promising results in preserving maize from fungal invasion and AFB1 biosynthesis. The mode of action involves disrupting membrane integrity and inhibiting ergosterol biosynthesis in Aspergillus flavus.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Environmental Sciences
Deepika, Anand Kumar Chaudhari, Somenath Das, Vipin Kumar Singh, Jitendra Prasad, Nawal Kishore Dubey
Summary: The essential oil of Levisticum officinale Koch. showed significant inhibitory effects on the growth and aflatoxin B1 secretion of Aspergillus flavus, possibly through mechanisms such as inhibition of ergosterol content, leakage of cellular ions, and disintegration of membrane permeability. Additionally, the oil exhibited moderate free radical quenching activity and remarkable inhibition against lipid peroxidation, suggesting its potential use as a safe preservative for improving the shelf life of stored chia seeds.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2021)
Article
Biochemistry & Molecular Biology
Murugesan Sindhu, Vallavan Rajkumar, Coimbatore Alagubrahmam Annapoorani, Chinnappan Gunasekaran, Malaichamy Kannan
Summary: The study compared the effectiveness of garlic essential oil (GEO) and its nanoencapsulated form within chitosan nanomatrix (GEO-CSNPs) as a preservative for stored food. GEO-CSNPs showed complete inhibition of Aspergillus flavus growth and aflatoxin B1 synthesis, with improved antioxidant activity compared to GEO alone. The experiments also showed no negative impacts on germinating seeds. Overall, GEO-CSNPs have the potential to be a novel preservative agent for extending the shelf life of stored food commodities.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Polymer Science
Negin Noori, Ali Khanjari, Mohammadreza Rezaeigolestani, Ioannis K. Karabagias, Sahar Mokhtari
Summary: The study found that active PLA films containing different percentages of anise essential oil (AE) exhibited improved thermal stability and minimized water vapor permeability compared to neat PLA films. The addition of AE also led to changes in lightness and yellowness of the composites, as well as alterations in mechanical properties. Furthermore, the antibacterial analysis showed that the PLA/AE films had varying inhibitory effects on bacteria such as L. monocytogenes and V. parahaemolyticus, demonstrating the potential of AE as an antibacterial agent in active food packaging.
Article
Environmental Sciences
Shikha Tiwari, Neha Upadhyay, Bijendra Kumar Singh, Vipin Kumar Singh, Nawal Kishore Dubey
Summary: This study investigated the efficacy of nanoencapsulated Homalomena aromatica essential oil as a green preservative, demonstrating its effectiveness in inhibiting fungal growth, toxin production, oxidation, and extending the shelf life of stored spices. The encapsulated essential oil showed superior antioxidant activity and safety profile compared to the unencapsulated form, making it a promising novel green preservative for food preservation.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2022)
Article
Polymer Science
Faizul Azam, Mohammed. H. H. Alqarni, Sulaiman Mohammed Alnasser, Prawez Alam, Talha Jawaid, Mehnaz Kamal, Shamshir Khan, Aftab Alam
Summary: In the past decade, researchers have developed gel-based formulations as alternatives to traditional hydrogels and emulgels. Anise, the main constituent of Pimpinella anisum L., was selected as the active ingredient due to its strong antibacterial properties. This study aimed to develop an herbal emulgel for treating skin infections caused by antibiotic-resistant bacteria. Tests and evaluations were conducted on an emulgel solution containing anise essential oil, which showed good stability and potential as an antibacterial formulation against Escherichia coli (E. coli) as a model organism.
Article
Food Science & Technology
Deepika, Akanksha Singh, Anand Kumar Chaudhari, Somenath Das, Nawal Kishore Dubey
Summary: The study demonstrates the potential of ZEO-CsNE as a green antimicrobial preservative against Aspergillus flavus, aflatoxin B-1, and lipid peroxidation of stored functional foods. ZEO-CsNE exhibited antifungal and antiaflatoxigenic mechanisms, while also inhibiting lipid peroxidation in postharvest seeds. This research suggests ZEO-CsNE as a safer alternative for in vitro and in situ protection of functional food samples.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Food Science & Technology
Sanjay Kumar Bharti, Vikas Pathak, Anita Arya, Tanweer Alam, Vinod Kumar Singh, Arun Kumar Verma, Vincentraju Rajkumar
Summary: This study aimed to develop an active edible film using tapioca starch-kappa-carrageenan as a base material, reinforced with Pimpinella anisum essential oil, and evaluate its effect on the film's physico-mechanical, barrier, optical, and antimicrobial properties. The results showed that the incorporation of P. anisum essential oil significantly improved the antimicrobial functionality of the film, indicating its potential for commercial application.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Anand Kumar Chaudhari, Vipin Kumar Singh, Somenath Das, Anupam Kujur, Deepika, Nawal Kishore Dubey
Summary: This study aimed to explore the bio-efficacy of Melaleuca cajuputi essential oil against aflatoxigenic fungi and lipid peroxidation. The results showed that the essential oil exhibited remarkable inhibitory activity against fungal growth and AFB1 production. Molecular docking study revealed good correlation with the experimental findings. Additionally, the essential oil showed high radical scavenging activity. It effectively inhibited AFB1 production and lipid peroxidation in maize samples without altering their sensory attributes. This study demonstrated the potential of Melaleuca cajuputi essential oil as a natural food preservative.
Article
Biochemistry & Molecular Biology
Akshay Kumar, Prem Pratap Singh, Bhanu Prakash
Summary: The encapsulation of Cymbopogon citratus essential oil in chitosan nanomatrix showed enhanced efficacy against food-borne molds and aflatoxin B-1 production. The nanomatrix exhibited interference in various metabolic pathways and gene expression in response to treatment, suggesting its potential as antifungal additives in food systems.
PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY
(2022)
Article
Food Science & Technology
Shikha Tiwari, Neha Upadhyay, Bijendra Kumar Singh, Nawal K. Dubey, Abhishek K. Dwivedy, Vipin Kumar Singh
Summary: This study explores the antifungal and aflatoxin B-1 inhibitory potency of Lippia origanoides EO (LOEO) encapsulated in chitosan nanoparticles (CS-LOEO-Np). The CS-LOEO-Np showed improved efficacy compared to LOEO, with enhanced bioactivity and antioxidant potency. It also preserved the sensory attributes of stored Nigella sativa samples and had a higher lethal toxicity dose. This research is significant for ensuring food security and enhancing nutritional and sensory features.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Anand Kumar Chaudhari, Vipin Kumar Singh, Somenath Das, Deepika, Nawal Kishore Dubey
Summary: This research successfully enhanced stability and bio-efficacy of Pimenta dioica essential oil by encapsulating it in chitosan nanoemulsion. The nanoemulsion showed high encapsulation efficiency, effective antifungal and antiaflatoxigenic activity, and preserved model food from contamination without altering sensory properties. Overall, CN-PDEO can be recommended for extending the shelf-life of stored maize and other food commodities.
Article
Biochemistry & Molecular Biology
Jitendra Prasad, Somenath Das, Akash Maurya, Shreyans Kumar Jain, Abhishek Kumar Dwivedy
Summary: In this study, Cymbopogon nardus essential oil impregnated chitosan nano-emulsion (Ne-CNEO) was successfully synthesized and its efficacy as a green delivery system for the protection of Syzygium cumini seeds against storage fungi, aflatoxin B-1 (AFB(1)) secretion, and lipid peroxidation was demonstrated. Ne-CNEO showed enhanced antifungal, anti-aflatoxigenic, and antioxidant activity compared to CNEO. The mechanism of action involved inhibition of ergosterol biosynthesis, leakage of cellular contents, and impairment in cellular methylglyoxal biosynthesis. In silico modeling confirmed the interaction of Ne-CNEO components with proteins associated with AFB1 production. Ne-CNEO provided remarkable protection against fungal inhabitation, AFB1 production, and lipid peroxidation without affecting organoleptic attributes. The non-toxicity of Ne-CNEO makes it a safe and effective alternative to synthetic preservatives in the food, agriculture, and pharmaceutical industries.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Biochemistry & Molecular Biology
Somenath Das, Vipin Kumar Singh, Anand Kumar Chaudhari, Deepika Abhishek Kumar Dwivedy, Nawal Kishore Dubey
Summary: This study successfully encapsulated the essential oils of anise and coriander seeds into chitosan nanoemulsion, which exhibited superior antifungal, antiaflatoxigenic, and antioxidant activities. The nanoemulsion caused membrane damage to fungal cells, reduced flavonoid biosynthesis by toxigenic Aspergillus flavus, and validated the molecular mechanism for inhibiting aflatoxin B1. Furthermore, the application of the nanoemulsion effectively protected stored rice against fungal occurrence, AFB1 biosynthesis, and lipid peroxidation.
PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY
(2022)
Article
Food Science & Technology
Anand Kumar Chaudhari, Vipin Kumar Singh, Somenath Das, Anupam Kujur, Deepika, Nawal Kishore Dubey
Summary: This study aimed to explore the bio-efficacy of Melaleuca cajuputi essential oil against aflatoxigenic fungi and lipid peroxidation. The results showed that the essential oil exhibited remarkable inhibitory activity against fungal growth and AFB1 production. Molecular docking study revealed good correlation with the experimental findings. Additionally, the essential oil showed high radical scavenging activity. It effectively inhibited AFB1 production and lipid peroxidation in maize samples without altering their sensory attributes. This study demonstrated the potential of Melaleuca cajuputi essential oil as a natural food preservative.
Article
Biochemistry & Molecular Biology
Bijendra Kumar Singh, Anand Kumar Chaudhari, Somenath Das, Shikha Tiwari, Nawal Kishore Dubey
Summary: This study aimed to improve the stability of Cinnamomum tamala essential oil (CTEO) by encapsulating it into chitosan nanoemulsion (CsNe) and explored its effectiveness as a food preservative and storage enhancer for millets. The CTEO-CsNe exhibited antifungal and antiaflatoxigenic properties, as well as high free radical scavenging capacity. It also demonstrated remarkable preservative efficacy in a model food system without altering the organoleptic properties of the food.
PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY
(2022)
Article
Chemistry, Applied
Anand Kumar Chaudhari, Somenath Das, Bijendra Kumar Singh, Nawal Kishore Dubey
Summary: This study investigated the efficacy of cajuput essential oil loaded chitosan nanoparticles (CjEO-CSNP) on the shelf-life of white button mushroom. Results showed that CjEO-CSNP improved the visual appearance, firmness, and antioxidant activity of the mushrooms while preventing weight loss and respiration rate. The nanoparticles also exhibited a high safety profile and did not alter the sensory quality of the coated mushrooms. Therefore, CjEO-CSNP holds promise as a potential candidate for extending the shelf-life of button mushrooms.
Article
Biochemistry & Molecular Biology
Somenath Das, Anand Kumar Chaudhari, Vipin Kumar Singh, Abhishek Kumar Dwivedy, Nawal Kishore Dubey
Summary: A novel chitosan nanoemulsion coating embedded with Valeriana officinalis essential oil (Ne-VOEO) was synthesized to improve the postharvest quality of Citrus sinensis fruits against infesting fungi and aflatoxin B1 (AFB1) mediated nutritional deterioration. The nanoemulsion demonstrated controlled delivery of VOEO, effectively inhibiting the growth of various fungi and AFB1 production. The mechanism of inhibition and diminution were associated with impairment in ergosterol biosynthesis, methylglyoxal production, and stereo-spatial binding of valerianol.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Bijendra Kumar Singh, Shikha Tiwari, Akash Maurya, Somenath Das, Vipin Kumar Singh, Nawal Kishore Dubey
Summary: This study reports the encapsulation of Ocimum americanum essential oil (OAEO) into chitosan matrix, resulting in enhanced antifungal and aflatoxin B-1 (AFB(1)) inhibition, antioxidant activity, and efficacy in the millet food system. The analysis identified citral as the major component of OAEO. Physicochemical characterization confirmed successful loading of OAEO into chitosan nanoemulsion (OAEO-CsNe). In vitro release profile showed controlled release, allowing for long-term antifungal effect in stored food system.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
Jitendra Prasad, Somenath Das, Akash Maurya, Monisha Soni, Arati Yadav, Bikarma Singh, Abhishek Kumar Dwivedy
Summary: This study focuses on encapsulating CKP-25-EO into a chitosan nanoemulsion and evaluating its efficacy in inhibiting fungal inhabitation and AFB(1) contamination in Syzygium cumini seeds. The results show that CKP-25-Ne displays enhanced antifungal, antiaflatoxigenic, and antioxidant activities compared to free EO. Cellular and molecular mechanism studies validate the antifungal and antiaflatoxigenic activity of CKP-25-Ne. Additionally, CKP-25-Ne demonstrates in situ efficacy in inhibiting lipid peroxidation and AFB(1) secretion without altering sensory profiles, making it a safe green nano-preservative for food, agriculture, and pharmaceutical industries.
Article
Agronomy
Somenath Das, Anand Kumar Chaudhari, Vipin Kumar Singh, Abhishek Kumar Dwivedy, Nawal Kishore Dubey
Summary: The study encapsulated Angelica archangelica essential oil into chitosan nanoemulsion and evaluated its effectiveness as a novel coating agent for protecting table grape fruit against Botrytis cinerea contamination and quality deterioration. The encapsulation process was successful, resulting in controlled release and improved antifungal activity. The coated fruit showed preserved quality attributes, including weight, acidity, soluble solids, phenolic content, and pH. This research highlights the potential application of chitosan-based nanoemulsion as a smart coating for enhancing the shelf-life of fruits.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Review
Food Science & Technology
Monisha Soni, Arati Yadav, Akash Maurya, Somenath Das, Nawal Kishore Dubey, Abhishek Kumar Dwivedy
Summary: This article presents and evaluates the strategies for the development of encapsulated essential oils and their applications in the food and agricultural industries. The use of artificial intelligence and machine learning has enhanced the preparation of stable nanoemulsions with improved release kinetics for better effectiveness of essential oils in food systems.
Article
Plant Sciences
Kapil Deo Yadav, Abhishek Kumar Dwivedy, Vinod Kumar Yadav, Nawal Kishor Dubey, Anand Kumar Chaudhary
Summary: The study suggests that Sahaj Vati may have a promoting effect on fungal growth and natural production of lovastatin.
INDIAN JOURNAL OF TRADITIONAL KNOWLEDGE
(2022)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
