Review
Polymer Science
Nur Nabilah Hasanah, Ezzat Mohamad Azman, Ashari Rozzamri, Nur Hanani Zainal Abedin, Mohammad Rashedi Ismail-Fitry
Summary: This article systematically reviews the characteristics of polymers used as carriers for butterfly pea flower extract and their application in intelligent packaging systems for various food products. The high anthocyanin content in butterfly pea flower can be used as real-time food freshness indicators. The probe ultrasonication extraction method can extract a higher yield of anthocyanins from butterfly pea flowers for food applications. Immobilizing butterfly pea flower extract in polymeric films can effectively monitor the quality of perishable food in real-time.
Article
Chemistry, Applied
Hyun-Ji Kim, Swarup Roy, Jong-Whan Rhim
Summary: In this study, gelatin/agar-based smart and functional freshness indicator films were fabricated using blue anthocyanin and zinc oxide nanoparticles. The films showed excellent antioxidant and antibacterial properties, as well as the ability to monitor the freshness of shrimp.
FOOD HYDROCOLLOIDS
(2022)
Article
Engineering, Manufacturing
Daru Seto Bagus Anugrah, Graciela Delarosa, Pricylia Wangker, Rianita Pramitasari, Dionysius Subali
Summary: A novel indicator film was developed using N-glutaryl chitosan as a matrix and butterfly pea flower anthocyanin as a dye. The film showed higher sensitivity to pH changes, a more compact structure, and stronger hydrophilic properties compared to films without glutaryl modification. It exhibited antioxidant and antimicrobial activity, biodegradability, UV-Vis light barrier properties, and was non-toxic to cells. Furthermore, the film demonstrated potential as a smart packaging solution for monitoring the freshness of chicken breast.
PACKAGING TECHNOLOGY AND SCIENCE
(2023)
Article
Chemistry, Applied
Jiao Wang, Xinyu Sun, Hui Zhang, Mengna Dong, Lihua Li, Hui Zhangsun, Li Wang
Summary: The gelatin-based packaging film integrates real-time monitoring and maintaining food freshness, exhibiting excellent antibacterial and antioxidant properties.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Physical
Swarup Roy, Parya Ezati, Deblina Biswas, Jong-Whan Rhim
Summary: A smart and active food packaging film containing shikonin was produced using a mixture of gelatin and cellulose nanofiber, showing good color changes and gas sensing properties, as well as antioxidant and antibacterial activity.
Article
Chemistry, Applied
Samad Tavakoli, Elliot Mubango, Li Tian, Yves Bohoussou NDri, Yuqing Tan, Hui Hong, Yongkang Luo
Summary: Potential pH-responsive films were developed by incorporating anthocyanin, phycocyanin, and a mixture of anthocyanin-phycocyanin into composite gelatin/soybean polysaccharide matrices. The films showed high sensitivity to ammonia and were able to trace the spoilage process of grass carp.
Article
Food Science & Technology
Athip Boonsiriwit, Myungho Lee, Minhwi Kim, Patthrare Inthamat, Ubonrat Siripatrawan, Youn Suk Lee
Summary: An environmentally friendly pH-responsive indicator was prepared using hydroxypropyl methylcellulose/microcrystalline cellulose biocomposites and butterfly pea anthocyanin. The optimal concentration of 15 mg was selected for fabricating the indicator, which was used to monitor the freshness of mackerel based on color changes during storage. The indicator showed potential for intelligent food packaging applications.
Article
Food Science & Technology
Ravinder Singh, Cheng-Chia Yu, Guan-Wei Chen, Ching-Hsueh Chen, Nasibeh Y. Sinaki, Jenshinn Lin, Filiz Koksel
Summary: The study shows that the inclusion of butterfly pea flower in extruded breakfast cereals can significantly improve antioxidant properties and dietary fiber content, resulting in healthier and tastier products with appealing color and longer shelf-life.
Review
Food Science & Technology
Dan Wu, Min Zhang, Huizhi Chen, Bhesh Bhandari
Summary: This paper reviews the research progress of intelligent packaging technology used to monitor the freshness of fish products, summarizes the quality attributes of freshness of fish products, and categorizes, explains the principles, and outlines the latest applications of three advanced technologies.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Review
Food Science & Technology
Parya Ezati, Ajahar Khan, Jong-Whan Rhim, Swarup Roy, Zahoor Ul Hassan
Summary: Active and intelligent packaging can improve shelf life and monitor food quality without affecting nutritional value. Saffron, with its antioxidative, anti-inflammatory, anticancer, and medicinal effects, has emerged as a promising functional material for active and intelligent food packaging. This review summarizes recent research on saffron-based active packaging films and discusses the prospect of saffron-based intelligent packaging as a freshness indicator for various foods.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Chemistry, Analytical
Lisa Rita Magnaghi, Camilla Zanoni, Giancarla Alberti, Paolo Quadrelli, Raffaela Biesuz
Summary: Intelligent packaging is an emerging trend in the food industry, particularly for perishable foods like milk and dairy products. The miniaturized BCP-EVOH@ sensor, which consists of bromocresol purple (BCP) covalently bound to ethylene-vinyl alcohol (EVOH) copolymer, allows for milk freshness monitoring during chilled storage with naked-eye evaluation and chemometric-assisted spoilage modelling and measurements.
Article
Biochemistry & Molecular Biology
Luan Gustavo Santos, Gisele Fernanda Alves-Silva, Vilasia Guimaraes Martins
Summary: This study developed sodium alginate films loaded with Clitoria ternatea extract (CTE) and found that these films had high light barrier capacity and improved tensile strength. The incorporation of CTE improved the thermal stability of the materials and showed antibacterial action. These films showed good compatibility with foods and had color-changing potential, making them suitable for monitoring food freshness.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Chemistry, Physical
Chenchen Li, Dawei Yun, Zeyu Wang, Fengfeng Xu, Chao Tang, Jun Liu
Summary: The study found that 2% and 4% Rhododendron simsii flower anthocyanins can effectively change the colors of smart packaging films to indicate whether the total volatile basic nitrogen level in shrimp exceeds the safe value. The film containing 4% RA anthocyanins had the highest light blocking ability, tensile strength (38.32 MPa), elongation at break (58.18%), and antioxidant activity, and also exhibited the lowest water vapor permeability (22.10 x 10(-11) g m(-1) s(-1) Pa-1) and oxygen permeability (0.36 cm(3) mm m(-2) day(-1) atm(-1)).
Article
Chemistry, Applied
Xiaodong Zhai, Yue Sun, Shaoyi Cen, Xinyu Wang, Junjun Zhang, Zhikun Yang, Yanxiao Li, Xin Wang, Chenguang Zhou, Muhammad Arslan, Zhihua Li, Jiyong Shi, Xiaowei Huang, Xiaobo Zou, Yunyun Gong, Melvin Holmes, Megan Povey
Summary: Anthocyanins-based colorimetric gas sensors were developed for monitoring meat and fish freshness. The sensors were protected from leaching by embedding anthocyanins in a hydrogel-in-oleogel bigel. The composite film made with PVDF and bigel showed good stability in water and exhibited sensitivity to volatile amines generated from beef and salmon.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Zan Yang, Fei Tong, Zhongwei Peng, Lei Wang, Lu Zhu, Wanqi Jiang, Guoyuan Xiong, Mingming Zheng, Yibin Zhou, Yingnan Liu
Summary: This study developed a dual-channel intelligent label for real-time and visual monitoring of shrimp freshness using colorimetric and fluorescent signals. The label showed excellent physicochemical properties, eco-friendliness, and the ability to produce visually recognizable color change and fluorescence enhancement in response to pH values and volatile ammonia concentration. It was successfully used for freshness monitoring of shrimps at different temperatures, suggesting its significant practical application.
FOOD HYDROCOLLOIDS
(2023)
Review
Chemistry, Applied
Haroon Elrasheid Tahir, Muhammad Arslan, Gustav Komla Mahunu, Abdalbasit Adam Mariod, Sulafa B. H. Hashim, Zou Xiaobo, Shi Jiyong, Hesham R. El-Seedi, Taha H. Musa
Summary: The global market for imported, high-quality priced foods has grown significantly in the past decade, leading to a stronger demand for accurate origin labeling of food products. This review discusses the efforts made in using analytical tools and multivariate analysis for the verification of the geographical origin of oils, as well as trends in geographical authentication research and preferred journals for dissemination. Overall, this article provides a useful guideline for the food industry and quality control authorities in selecting appropriate methods for authenticating oils.
Article
Chemistry, Applied
Muhammad Arslan, Muhammad Zareef, Haroon Elrasheid Tahir, Ziang Guo, Allah Rakha, Hu Xuetao, Jiyong Shi, Li Zhihua, Zou Xiaobo, Moazzam Rafiq Khan
Summary: A smartphone-based colorimetric sensor array system was established for discriminating rice varieties based on their geographical origins. By analyzing volatile compounds of rice, the system successfully differentiated rice varieties with 100% discrimination rate using principal component analysis, hierarchical clustering analysis, and k nearest neighbors algorithm.
Article
Food Science & Technology
Muhammad Arslan, Muhammad Zareef, Haroon Elrasheid Tahir, Junjun Zhang, Waqas Ahmad, Allah Rakha, Jiyong Shi, Zou Xiaobo, Moazzam Rafiq Khan
Summary: This study successfully developed a colorimetric sensor array system for rapid discrimination of adulterants in premium grade basmati rice. By utilizing PCA, HCA, and kNN algorithms, the system showed good discrimination between authentic and adulterated samples, demonstrating its effectiveness in detecting food fraud.
Review
Food Science & Technology
Bilal Sajid Mushtaq, Wenhui Zhang, Waleed Al-Ansi, Faizan Ul Haq, Abdur Rehman, Rabia Omer, Imran Mahmood Khan, Sobia Niazi, Aqsa Ahmad, Amer Ali Mahdi, Qais Ali Al-Maqtari, Noman Walayat, Li Wang
Summary: The prevalence of celiac disease (CD) and other gluten-intolerant disorders is increasing, especially in developed countries. This has led to a growing demand for gluten-free (GF) food products, which are seen as profitable therapy for gluten-related disorders. The use of extrusion cooking, an emerging processing technique, is becoming popular in the food industry for the development of a wide range of GF-based products with different shapes and improved characteristics. However, there are challenges in terms of starch-protein interaction, chemical structure capability, and texture, nutritional, and sensory characteristics that need to be addressed for successful GF food processing.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Chemistry, Applied
Sulafa B. H. Hashim, Haroon Elrasheid Tahir, Li Lui, Junjun Zhang, Xiaodong Zhai, Amer Ali Mahdi, Nosyba A. Ibrahim, Gustav Komla Mahunu, Mahmoud M. Hassan, Zou Xiaobo, Shi Jiyong
Summary: An innovative pH-colorimetric sensor film was developed using agar and methylcellulose matrix (AM) combined with sunflower wax (SFW) and purple Chinese cabbage (CPC) anthocyanins. The film showed significant color variations in acidic and alkaline pH levels, as well as changes due to ammonia vapor. The addition of SFW improved the mechanical, thermal, and antioxidant properties of the film, while reducing anthocyanin release. Moreover, the film effectively defended against UV-vis and visible light. The results demonstrated the effectiveness of the pH-colorimetric film in evaluating the freshness of chicken breast.
Review
Food Science & Technology
Di Zhang, Ngouana Moffo A. Ivane, Suleiman A. Haruna, Marcillinus Zekrumah, Fopa Kue Romeo Elyse, Haroon Elrasheid Tahir, Guicai Wang, Chengtao Wang, Xiaobo Zou
Summary: This article discusses the necessity of using plant-derived antioxidants to protect meat from microbial growth and extend its shelf life. However, limitations of plant bioactive compounds restrict their use in the meat system; encapsulation technology is a promising approach to overcome these limitations.
Review
Biochemistry & Molecular Biology
Hesham R. El-Seedi, Nermeen Yosri, Bishoy El-Aarag, Shaymaa H. Mahmoud, Ahmed Zayed, Ming Du, Aamer Saeed, Syed G. Musharraf, Islam M. El-Garawani, Mohamed R. Habib, Haroon Elrasheid Tahir, Momtaz M. Hegab, Xiaobo Zou, Zhiming Guo, Thomas Efferth, Shaden A. M. Khalifa
Summary: Cardiotonic steroids are hormones found in the blood of amphibians and toads, as well as in natural products like plants, herbs, and marines. They have effects against congestive heart failure and atrial fibrillation, and are divided into two groups: cardenolides and bufadienolides. This review focuses on their chemistry, antiviral, and anticancer activities, particularly in combating chronic health problems caused by cancer, viruses, and inflammations. Various cardiotonic steroids from toad venom have been isolated and shown to exhibit superior activities. Identification of these compounds and their bioactivities has been achieved using molecular and biotechnological techniques.
Review
Chemistry, Applied
Haroon Elrasheid Tahir, Sulafa B. H. Hashim, Gustav Komla Mahunu, Muhammad Arslan, Shi Jiyong, Abdalbasit Adam Mariod, Junjun Zhang, Hesham R. El-Seedi, Xiaodong Zhai, Taha H. Musa, Zou Xiaobo
Summary: A meta-analysis of 54 eligible studies was conducted to estimate the overall mean of total volatile basic nitrogen (TVB-N) in meat. The results showed that the mean of TVB-N was 24.96 mg/100 g. Furthermore, the analysis also provided estimates for various compounds such as naphthoquinone, curcumin, anthocyanins, alizarin, and betalains. The results indicated that the use of smart film was most common in aquatic products, followed by red meat. In terms of storage temperature, 4 degrees C was the most commonly used temperature for testing the performance of smart films.
Review
Plant Sciences
Hesham R. El-Seedi, Safaa M. Kotb, Syed G. Musharraf, Awad A. Shehata, Zhiming Guo, Sultan M. Alsharif, Aamer Saeed, Omer A. A. Hamdi, Haroon Elrasheid Tahir, Rasha Alnefaie, Rob Verpoorte, Shaden A. M. Khalifa
Summary: This review evaluates the pharmacological and biological activities of plants in Saudi Arabia (SA) and summarizes their history, distribution, bioactive compounds, and clinical trials. The plants in SA have the potential to treat cancer, inflammation, and antibiotic-resistant bacteria, and several active compounds have been identified. Ecological and taxonomical studies of the plant community in SA and the implementation of a wild plant conservation plan are necessary.
Article
Chemistry, Applied
Haroon Elrasheid Tahir, Abdalbasit Adam Mariod, Sulafa B. H. Hashim, Muhammad Arslan, Gustav Komla Mahunu, Huang Xiaowei, Li Zhihua, Isameldeen I. H. Abdalla, Zou Xiaobo
Summary: Gas chromatography-mass spectrometry (GC-MS) and Fourier transform infrared spectroscopy (FT-NIR) combined with chemometrics were used to identify the geographical origin of Black Mahlab Seeds (BMSs) and showed good classification and prediction performance.
Article
Chemistry, Applied
Xiaowei Huang, Liuzi Du, Zhihua Li, Jin Xue, Jiyong Shi, Haroon Elrasheid Tahir, Xiaodong Zhai, Junjun Zhang, Ning Zhang, Wei Sun, Xiaobo Zou
Summary: A bilayer film (BIF) was developed to enhance the stability of an anthocyanin-based freshness indicator film. The BIF consisted of a sensor layer made of gellan gum (GG) and mulberry anthocyanin (MAE) for freshness indication, and an oxygen barrier layer composed of chitosan (CS), polyvinyl alcohol (PVA), sodium alginate (SA), and pullulan (Pu) to protect MAE from oxidation. The BIF exhibited a high antioxidant activity of 91.28%. It was successfully used to monitor the freshness of Chinese mitten crab, showing a visible color change from pink to dark green as the total volatile basic nitrogen (TVBN) level increased to 31.23 mg/100 g on day 8. The study demonstrated that BIF can be applied for freshness monitoring in commercial environments.
Article
Zoology
Md. Serajul Islam, Hongxin Wang, Amer Ali Mahdi, Mohamed Ismael Ahamed, Zaixiang Lou, Fu An Wei
Summary: The aim of this study was to investigate the effect of different durations of thermal treatment on the antioxidant activities of different parts of the grass turtle. The results showed that the highest antioxidant capacity varied among different parts and different antioxidant assays at different time points. Thermal treatment increased the total antioxidant capacities of the samples, suggesting that grass turtle could be used as a food additive to enhance the functional properties.
PAKISTAN JOURNAL OF ZOOLOGY
(2022)
Review
Nutrition & Dietetics
Hesham R. El-Seedi, Nehal Eid, Aida A. Abd El-Wahed, Mostafa E. Rateb, Hanan S. Afifi, Ahmed F. Algethami, Chao Zhao, Yahya Al Naggar, Sultan M. Alsharif, Haroon Elrasheid Tahir, Baojun Xu, Kai Wang, Shaden A. M. Khalifa
Summary: This review discusses the effects of bee products, such as propolis, royal jelly, honey, bee venom, and bee pollen, on inflammatory and autoimmune diseases. These bee products or their chemical constituents demonstrate potential therapeutic effects in regulating the production of inflammatory mediators and improving immune responses.
FRONTIERS IN NUTRITION
(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.
