Article
Food Science & Technology
Yi Hsuan Tiffany Lin, Nazimah Hamid, Daniel Shepherd, Kevin Kantono, Charles Spence
Summary: The research found that music and sound have a significant impact on people's emotions and perceptions when consuming food. Liked music and pleasant sound can make people feel more positive, while negative auditory conditions can make people feel more negative.
Article
Biochemistry & Molecular Biology
Carolina Olivati, Yara Paula Nishiyama-Hortense, Natalia Soares Janzantti, Roberto da Silva, Ellen Silva Lago Vanzela, Sergio Gomez-Alonso
Summary: Dark chocolate coated raisins treated with extra virgin olive oil showed increased concentrations of flavan-3-ols and proanthocyanidins compared to just raisins. The chocolate coating also led to the emergence of new compounds. This combination resulted in a dark chocolate coated raisin with good sensory acceptance and a more complex phenolic composition, potentially positively contributing to its functional quality.
Article
Food Science & Technology
Saeed Shahsavari, Nabi Shariatifar, Majid Arabameri, Razzagh Mahmoudi, Mojtaba Moazzen, Peyman Ghajarbeygi
Summary: The concentrations of non-dioxin-like polychlorinated biphenyls (NDL-PCBs) in cream and ice cream samples from Tehran were measured using the QuEChERS-GC-QqQ-MS/MS method. Results showed higher concentrations of total 6NDL-PCBs in cream compared to ice cream. Estimated daily intake and cancer risk levels were found to be within acceptable limits. Monte Carlo simulation revealed lower incremental lifetime cancer risk levels for PCB compounds in ice cream and cream.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Adele Bosi, Greta Peruzzi, Alessandro Ciccola, Ilaria Serafini, Flaminia Vincenti, Camilla Montesano, Paolo Postorino, Manuel Sergi, Gabriele Favero, Roberta Curini
Summary: This study presents a minimally invasive approach for dye identification, allowing for research on cultural heritage without compromising its integrity. Liquid extraction of madder, turmeric, and indigo dyes directly from paint layers and textiles is performed, supported by hydrogels. Various techniques, such as SERS and HPLC-MS/MS, are applied for dye identification. Color change perceptivity measurements confirm the gentleness of the procedure, protecting the cultural heritage.
Article
Biochemistry & Molecular Biology
Shibo Cui, Xinwu Mao, Haijing Zhang, Haowei Zeng, Zihao Lin, Xuewu Zhang, Ping Qi
Summary: This study developed and validated a magnetic solid-phase extraction method coupled with HPLC-MS/MS for the determination of illegal basic dyes in food samples. The optimized method showed high sensitivity and selectivity to analytes with multiaromatic ring structure and negatively charged ions, with good recovery rates and detection limits. The results indicate that the proposed method is rapid, efficient, selective, and sensitive for detecting illegal basic dyes in foods.
Article
Food Science & Technology
Alessandra Cazelatto de Medeiros, Elson Rogerio Tavares Filho, Helena Maria Andre Bolini
Summary: The study found that lactose-free ice cream sweetened with stevia significantly differed in taste profile from traditional ice cream, increasing the duration and dominance of bitter taste while decreasing consumer acceptance.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Agriculture, Multidisciplinary
Rosselei Caiel da Silva, Cristine Wickert, Ionara Regina Pizzutti, Andre de Kok
Summary: The study evaluated the efficiency of different clean-up sorbents for analyzing dithiocarbamates in soybeans, finding that silica was an effective and inexpensive sorbent for removing matrix components without losing CS2. The method had a limit of quantification of 0.05 mg CS2 kg(-1) and both GC-ITD-MS and GC-PFPD systems were suitable for determining dithiocarbamate residues in soybean extracts.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Chemistry, Applied
Qizhen Zhou, Zuoqi Liu, Fengmao Liu, Yangyang Guo, Xiaohan Li
Summary: The study developed a method for detecting pesticide residues in 21 foods, optimized parameters, and found the method applicable to multiple matrices with significance.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Article
Chemistry, Applied
Marc Vermeulen, Diego Tamburini, Alicia C. McGeachy, Rebecca D. Meyers, Marc S. Walton
Summary: This study investigated two modern enredos produced in the 1980s using a combination of non-invasive analytical techniques. It revealed the simultaneous use of synthetic red dyes with naturally-derived colorants in modern Oaxaca, shedding light on a dynamic dyeing scenario.
Article
Chemistry, Applied
Shuhe Mu, Tengwang Teng, Ruidong Zhou, Huan Liu, Huiwu Sun, Jincheng Li
Summary: A novel semi-automatic pre-treatment apparatus was developed for rapid quantification of 18 antibiotics in fish samples. This apparatus allows for single-step clean-up of the samples, with up to 10 samples purified simultaneously. The purified analytes were then separated and quantified using HPLC-QTRAP-MS/MS.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Chemistry, Applied
Ruidong Zhou, Shuhe Mu, Tengwang Feng, Huan Liu, Huiwu Sun, Jincheng Li
Summary: A novelty high-throughput semi-automatic sample clean-up method was developed and used for rapid analysis of 9 drug residues in fish muscle tissues. The method combined high-performance liquid chromatography/quadrupolelinear ion trap mass spectrometry (HPLC-QTRAP-MS/MS) and employed a vortex oscillating clean-up column for single step purification. The method showed good performance in terms of quantification limits, recoveries, and precision.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Chemistry, Applied
Fatemeh Kardani, Aniseh Zarei Jelyani, Mohammad Hashemi, Marzieh Rashedinia, Saeedeh Shariati, Rouhollah Mirzaei, Masoud Mahdavinia, Seyyed Mohammad Ali Noori
Summary: The conventional QuEChER method was used to study pesticide residues in common cereals in Iran. The method demonstrated its validity in rice, wheat, and corn matrices, with high recovery rates and low precision.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Chemistry, Analytical
Nasreen Ghaffar, Linda S. Lee, Youn Jeong Choi, Chloe De Perre, Bushra Khan
Summary: A simple method using heated ultrasound-assisted extraction with ethanol and ENVI-Carb clean-up step was developed for quantifying paclitaxel from various parts of T. wallichiana. The method was evaluated for effectiveness and accuracy, showing similar recovery trends between paclitaxel and docetaxel, supporting the reliability of the method. Most of the target compounds were extracted in the first two extractions, with ENVI-Carb clean-up step showing consistent results between HPLC-UV and uPLC-ToF/MS.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL ANALYTICAL CHEMISTRY
(2021)
Article
Food Science & Technology
Matheus Campos Castro, Eloize Silva Alves, Bruno Henrique Figueiredo Saqueti, Roberta da Silveira, Patricia Magalhaes Souza, Lucas Ulisses Rovigatti Chiavelli, Jeane Eliete Laguila Visentainer, Grasiele Scaramal Madrona, Oscar Oliveira Santos, Jesui Vergilio Visentainer
Summary: This article introduces human milk as an important nutritional source for newborns and the establishment of a human milk bank. The author proposes the idea of using discarded human milk to develop ice cream and conducts physical-chemical characterization of the ice cream. The research results suggest that this human milk ice cream has market potential.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
Article
Chemistry, Applied
Ivan Romero-sanchez, Lorena Ramirez-Garcia, Emma Gracia-Lor, Yolanda Madrid-Albarran
Summary: This study evaluated different methods for the extraction and clean-up of aflatoxins from rice, and successfully applied the method to analyze rice samples from Spanish supermarkets. The results showed that the method of methanol-water extraction combined with immunoaffinity column clean-up had favorable performance, with high recoveries and low detection and quantification limits.
Article
Chemistry, Analytical
Frederic Martin, Esther Campos-Gimenez
JOURNAL OF AOAC INTERNATIONAL
(2015)
Editorial Material
Chemistry, Analytical
Frederic Martin, Ester Campos Gimenez, Erik Konings
JOURNAL OF AOAC INTERNATIONAL
(2016)
Article
Chemistry, Analytical
Frederic Martin, Catherine Gimenez, Patric Fontannaz, Tamara Kilinc, Esther Campos-Gimenez, Dawn Dowell
JOURNAL OF AOAC INTERNATIONAL
(2013)
Article
Plant Sciences
Frederic Martin, Anne-Emmanuelle Hay, Delphine Cressend, Marianne Reist, Livia Vivas, Mahabir P. Gupta, Pierre-Alain Carrupt, Kurt Hostettmann
JOURNAL OF NATURAL PRODUCTS
(2008)
Article
Plant Sciences
Frederic Martin, Anne-Emmanuelle Hay, Valentin R. Quinteros Condoretty, Delphine Cressend, Marianne Reist, Mahabir P. Gupta, Pierre-Alain Carrupt, Kurt Hostettmann
JOURNAL OF NATURAL PRODUCTS
(2009)
Article
Plant Sciences
Frederic Martin, Tanja Grkovic, Melissa L. Sykes, Todd Shelper, Vicky M. Avery, David Camp, Ronald J. Quinn, Rohan A. Davis
JOURNAL OF NATURAL PRODUCTS
(2011)
Article
Biochemistry & Molecular Biology
Claire Levrier, Melodie Balastrier, Karren D. Beattie, Anthony R. Carroll, Frederic Martin, Vanida Choomuenwai, Rohan A. Davis
Article
Biochemistry & Molecular Biology
Jean-Robert Ioset, Bartosz Urbaniak, Karine Ndjoko-Ioset, Judith Wirth, Frederic Martin, Wilhelm Gruissem, Kurt Hostettmann, Christof Sautter
PLANT MOLECULAR BIOLOGY
(2007)
Article
Biochemistry & Molecular Biology
Frederic Martin, Anne-Ernmanuelle Hay, Laura Corno, Mahabir P. Gupta, Kurt Hostettmann
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.
