Article
Agriculture, Multidisciplinary
Sofia Tachtalidou, Panagiotis Arapitsas, Marie-Jose Penouilh, Franck Denat, Philippe Schmitt-Kopplin, Regis D. Gougeon, Maria Nikolantonaki
Summary: Bisulfite (HSO3-) is the main form of sulfur dioxide in wine under acidic pH, and its reaction with thiols and flavanols has been found to play a key role in wine preservation against oxidation. This study investigated the kinetics and stability of sulfonation reactions of thiols and flavanols under simulated wine aging conditions. The results showed that the presence of iron and oxygen promoted the sulfonation reactions, and the sulfonation derivatives were more prevalent in aged wines. These findings provide new insights for the precise use of sulfur dioxide in winemaking.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Bernard Ntezimana, Yuchuan Li, Chang He, Xinlei Yu, Jingtao Zhou, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: The study found that withering time between 8±0.5 hours and 10±0.5 hours can improve the quality and nutritional characteristics of black tea.
Article
Food Science & Technology
Wei Xu, Xiaoxuan Wang, Wenbao Jia, Binhan Wen, Siyu Liao, Yiqiao Zhao, Qian Tang, Keke Li, Yajie Hua, Yang Yang, Tunyaluk Bouphun, Yao Zou
Summary: This study revealed the changes in chemical and volatile components during Ziyan tea wine processing, providing systematic insights into the quality formation mechanism of Ziyan tea wine, especially in terms of aroma.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Xiaofang Ye, Xinyong Zhang, Lifen Hao, Qi Lin, Yuanyuan Bao
Summary: This study investigates the effects of different fermentation methods on the flavor of passion fruit wine. Microbial communities of CF and NF were analyzed using high-throughput sequencing technology, and their correlations with physicochemical indices, nonvolatile metabolites, and flavor substances were examined. The results show that different fermentation methods have distinct impacts on the microbial composition and flavor substances of passion fruit wine.
FERMENTATION-BASEL
(2023)
Review
Chemistry, Applied
Mario Gabrielli, Daniela Fracassetti, Elia Romanini, Donato Colangelo, Antonio Tirelli, Milena Lambri
Summary: After wine bottling, various changes can occur that can lead to the wine becoming more complex and pleasant, or potentially causing premature oxidation. Research is still needed to identify oxidation products, reliable methods for detection, and correlations between these products and the wine-bottle-closure system.
Article
Chemistry, Multidisciplinary
Yanbo Liu, Yafei Wei, Haideng Li, Feifei Li, Mengjiao Song, Zihong Li, Taotao Zhang, Suna Han, Chunmei Pan
Summary: This study explored the brewing process of composite carrot and pomegranate wine using fresh carrot and pomegranate as raw materials. The optimized fermentation conditions resulted in a composite wine with an alcohol content of 12.35% vol. and the detection of 30 aroma components.
Article
Agriculture, Multidisciplinary
A. De Iseppi, A. Curioni, M. Marangon, D. Invincibile, D. Slaghenaufi, M. Ugliano
Summary: Yeast derivatives play a role in protecting wines from oxidation. By extracting different fractions from red wine lees and a lab-grown yeast strain, their protein, polysaccharide, glutathione, thiol, and polyphenol contents were analyzed. The extracts showed antioxidant activity in a model wine with catechin and oxygen. The presence of the extracts delayed oxygen consumption and exhibited greater resistance to oxidation, suggesting a protective role against wine oxidative phenomena.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Plant Sciences
Muhammad Qamar, Saeed Akhtar, Tariq Ismail, Ye Yuan, Naveed Ahmad, Abdul Tawab, Amir Ismail, Ross T. Barnard, Matthew A. Cooper, Mark A. T. Blaskovich, Zyta M. Ziora
Summary: Syzygium cumini fruit extracts have shown strong anti-inflammatory activities, with key bioactive compounds identified as delphinidin 3-glucoside, peonidin-3,5-diglucoside, and gallic acid. These results demonstrate that S. cumini fruit extracts are a rich source of bioactive compounds that are promising leads for anti-inflammatory drug discovery.
JOURNAL OF ETHNOPHARMACOLOGY
(2021)
Review
Engineering, Environmental
Qian-Yuan Wu, Zheng-Wei Yang, Ye Du, Wan-Yue Ouyang, Wen-Long Wang
Summary: The combination of ozone and chemical reagents such as H2O2 has synergistic effects on radical formation and micropollutant degradation. The increase in radical yields through synergistic ozonation processes positively impacts the degradation of O3-resistant micropollutants, while slightly affecting or inhibiting the degradation of O3-reactive micropollutants. Water matrices and dissolved organic matters can negatively suppress the degradation of micropollutants by quenching O3-oxidation and radical oxidation, but may extend the promoting effects of synergistic ozonation to more reactive micropollutants.
JOURNAL OF HAZARDOUS MATERIALS
(2021)
Article
Chemistry, Organic
Shohei Hamada, Kyoko Yano, Yusuke Kobayashi, Takeo Kawabata, Takumi Furuta
Summary: The reactivity of an electronically tuned nitroxyl radical catalyst for the oxidation of cyclic benzylic ethers has been investigated. The oxidation of phthalan resulted in oxidative cleavage of the saturated ring to give an aromatic dialdehyde. Additionally, oxidation of isochromans afforded isochromanones, which are often seen in natural products, in a rapid manner.
TETRAHEDRON LETTERS
(2021)
Article
Chemistry, Analytical
Muthukumaran Palanisami, Kamaljit Kaur, Bandana Kumari Sahu, Sarita Kataria, Mahima Chandel, Arun Sharma, Sasikumar Elumalai, Ramasamy Ramaraj, Vijayakumar Shanmugam
Summary: In this study, gold nanoparticles were decorated on 2D-beta-Ni(OH)2 supported Mo3Se4 urchins for the selective detection of phenol in fruit juice and wine samples. The sensor exhibited a wide linear range for gallic acid and a low detection limit, making it suitable for commercial applications in monitoring gallic acid in wine and fruit juice.
MICROCHEMICAL JOURNAL
(2022)
Article
Environmental Sciences
Zhezheng Ding, Yayi Yi, Wenxing Wang, Qingzhu Zhang
Summary: Chrysene, a recalcitrant polycyclic aromatic hydrocarbon, undergoes atmospheric degradation initiated by OH radical, generating toxic oxygenated and nitro products. The study reveals the rate constant and atmospheric lifetime of chrysene in reaction with OH radical.
Article
Biochemistry & Molecular Biology
Francesca Coppola, Luigi Picariello, Martino Forino, Luigi Moio, Angelita Gambuti
Summary: This study compared the results of accelerated oxidation tests on wines with different initial composition, finding significant differences in behavior among the wines. The addition of H2O2 was shown to be a successful tool in predicting the evolution of different phenolic compounds during air saturation treatment of wines.
Article
Food Science & Technology
Shen-Ming Lv, Meng-Qi Zhang, Jia-Shu Chen, Jian-Shu Liu, Mu-Xuan Wang, Jin-Yue Sun, Chao Liu, Ying-Ying Chen, Xu Guo, Zhi-Xin Liao
Summary: In this study, the major functional ingredients of Sterculiae lychnophorae Semen with antihyperuricemic effect were determined through activity guided screening. It was found that the EtOAc fraction of S. lychnophorae had the strongest inhibitory activity against xanthine oxidase. The functional ingredient was also found to have anti-inflammatory effects by decreasing the expression levels of inflammatory cytokines. Furthermore, the chemical components of the functional ingredient were identified, including two new compounds. This study provides a basis for the development of functional foods against hyperuricemia.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Article
Chemistry, Applied
Alisson S. P. Caldeira, Ulrich C. Mbiakop, Rodrigo M. Padua, Maryna van de Venter, Motlalepula G. Matsabisa, Priscilla R. V. Campana, Steyner F. Cortes, Fernao C. Braga
Summary: Pequi fruit peels contain polyphenols that exhibit anti-diabetic potential by inhibiting cytokines involved in insulin resistance and α-glucosidase activity, reducing blood glucose levels in mice. The presence of phenolic acids and tannins in the peels highlights their potential for developing functional foods to manage type-2 diabetes.
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.