Article
Food Science & Technology
Bingxin Yang, Sheng Wang, Wen Ma, Guanlin Li, Mengling Tu, Zhiyong Ma, Qinghe Zhang, Hongmei Li, Xianjiang Li
Summary: This research developed and validated a modified QuEChERS method combined with ultra-performance liquid chromatography-tandem mass spectrometry to determine pesticide residues in freeze-dried cabbage. The method achieved acceptable validation results with low limits of quantification and good recovery rates. The developed method was applied to real freeze-dried cabbages and detected four pesticides in the samples.
Article
Food Science & Technology
Hongping Chen, Xinlu Wang, Pingxiang Liu, Qi Jia, Haolei Han, Changling Jiang, Jing Qiu
Summary: A modified QuEChERS method using ultra performance liquid chromatography tandem mass spectrometry was developed for the determination of three typical metabolites of pyrethroid pesticides in tea. The method was validated with good accuracy and precision, and 3-PBA and TFA were detected in two out of 22 tea samples.
Article
Food Science & Technology
Jiali Xing, Zigeng Zhang, Ruihang Zheng, Xiaorong Xu, Lingyan Mao, Jingping Lu, Jian Shen, Xianjun Dai, Zhenfeng Yang
Summary: A novel and rapid method was established for the simultaneous detection of seven Alternaria toxins in mixed fruit purees, with results showing the presence of toxins in 31 out of 80 samples with a wide range of contamination levels. This method provides a practical tool for the determination of Alternaria toxins in fruit puree samples and could serve as a foundation for establishing limit standards and developing similar detection methods in the future.
Article
Food Science & Technology
Kyung Hyun Kim, Byung Hee Chun, Jungeun Kim, Che Ok Jeon
Summary: Metagenomic and metatranscriptomic analyses were used to investigate the microbes responsible for producing biogenic amines during the fermentation of Korean soy sauce ganjang. The analysis revealed that cadaverine, putrescine, tyramine, and histamine were generated during fermentation, with different microbes potentially responsible for producing different types of biogenic amines at different stages of fermentation.
Article
Nutrition & Dietetics
Minjie Li, Hongping Wang, Simeng Li, Xueying Chen, Maojun Jin, Hua Shao, Jing Wang, Fen Jin
Summary: A new method based on UHPLC-MS was described for comprehensive quantitative analysis of POE-tallowamine homologs in citrus. The method achieved efficient separation, reduced band broadening, and high sensitivity through the use of a modified QuEChERS method and a gradient of acetonitrile-aqueous solution containing 10 mM ammonium formate on a HILIC column. Matrix-matched calibration standards were used to improve the quantitative accuracy and precision of the method. The method was successfully applied to determine the levels of POE-tallowamine in citrus samples from typical Chinese regions in 2021.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Kai Zhou, Xiao Zhang, Gui-Dong Huang, Surat Hongsibsong, Gang Hao, Yan-man Li, Jian-yuan Yang, Zhen-Lin Xu
Summary: This study analyzed the level and formation of biogenic amines (BAs) in soy sauce and explored an effective strategy for reducing BAs through the addition of phytochemicals. The dominant BAs in soy sauce were found to be phenylethylamine (PHM), histamine (HM), tyramine (TYM), and putrescine (PUT), with total BA levels ranging from 6.46 mg/L to 317.49 mg/L. There was a positive linear relationship between HM and TYM contents in soy sauce products and fermented moromi. Quercetin showed promising results in inhibiting BAs formation, with reductions of 37.72% and 34.34% in PUT and HM contents, respectively.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Medicine, Legal
Yujin Natori, Shoki Kamioka, Takashi Yoshimoto, Akira Ishii
Summary: Aconitum, a highly toxic plant, contains alkaloids such as aconitine, hypaconitine, jesaconitine, and mesaconitine, which can cause fatal intoxication when ingested. It is crucial to analyze these alkaloids and their metabolites in the blood. This study employed QuEChERS extraction and liquid chromatography-tandem mass spectrometry to evaluate aconitines and their metabolites in postmortem blood samples. The findings suggest that aconitine and jesaconitine accumulate in the right atrium blood after death, and the right atrium specimen is suitable for measuring aconitine compounds in fatal intoxication cases.
FORENSIC SCIENCE INTERNATIONAL
(2022)
Article
Food Science & Technology
Thammaporn Junsai, Saranya Poapolathep, Samak Sutjarit, Mario Giorgi, Zhaowei Zhang, Antonio Francesco Logrieco, Peiwu Li, Amnart Poapolathep
Summary: This study investigated the occurrence of multi-mycotoxins in six types of vegetable oils available in Thailand, revealing variations in mycotoxin contamination among different oil samples. The levels of analyzed mycotoxins were found to be below regulatory limits, indicating a low health risk to consumers.
Article
Environmental Sciences
Chaojie Li, Qi Su, Juan Wu, Xinmei Zhou, Dan Zhong, Xincheng Liu, Shanshan Zhou
Summary: A precise analytical method based on QuEChERS was developed for the simultaneous determination of 11 polyhalogenated carbazoles (PHCZs), benzocarbazole (BZCZ), and 9H-carbazoles (CZ). The method was validated using various parameters and showed good linearity, accuracy, and precision. The method represents a reliable tool for the routine analysis of PHCZ congeners in invertebrate animals.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2023)
Article
Food Science & Technology
Zuoyi Zhu, Xinyue Song, Yunzhu Jiang, Jiarong Yao, Zhen Li, Fen Dai, Qiang Wang
Summary: In this study, a method for quantifying nine biogenic amines in wine using ion chromatography-tandem mass spectrometry (IC-MS/MS) without derivatization was developed. The method featured good linearity, low limits of detection and quantification, and high recoveries. The levels of biogenic amines in commercially available Chinese wines varied significantly based on geographical origin. The exposure to biogenic amines in wines was found to be lower than the recommended level for healthy individuals but could lead to symptoms in susceptible individuals.
Article
Chemistry, Analytical
Fei Yang, Gangling Tang, Changwen Ye, Ying Wang, Meijuan Fan, Huimin Deng, Shanshan Liu, Zhaoyang Bian, Yuan Ji
Summary: This study developed and validated a green and rapid method for analyzing 23 pesticides in tobacco using modified QuEChERS and UPC2-MS/MS technology. The method, being fast, sensitive, and practical, can be used for rapid detection of fungicides and carbamates in tobacco.
MICROCHEMICAL JOURNAL
(2021)
Article
Food Science & Technology
Jinjin Ma, Jiajia Zhang, Lijie Zhang, Yao Nie, Yan Xu
Summary: This study investigated the influence of fermentation parameters on the accumulation of biogenic amines (BAs) in soy sauce fermentation. The results showed significant seasonal differences in BAs accumulation, which were closely related to temperature and pH value. Different microbial communities were found in high- and low-BAs groups, indicating that seasonal fermentation factors affect BAs accumulation by influencing the microbial population. Lower temperature or higher NaCl concentration can reduce BAs accumulation by suppressing the proliferation of BAs-producing bacteria.
Article
Chemistry, Applied
Guangyao Hu, Jian Chen, Guocheng Du, Fang Fang
Summary: Concerns over excessive salt consumption have led to a demand for low salt foods. However, fermenting high salt liquid-state (HSL) soy sauce with reduced salt content is a challenge due to the interaction between salt and microorganisms. This study found that reducing salt content in soy sauce led to decreased amino acid nitrogen, increased total acid, and elevated levels of biogenic amines. Additionally, it was observed that reducing salt content increased the number of bacteria, including spoilage bacteria, while decreasing the number of functional microorganisms. Unacceptable levels of volatiles were higher in reduced-salt soy sauce, and these volatiles were found to be positively correlated with spoilage bacteria.
Article
Biochemistry & Molecular Biology
Magdalena Slowik-Borowiec, Ewa Szpyrka, Paulina Ksiazek-Trela, Magdalena Podbielska
Summary: New analytical approaches were developed for the identification and quantification of pesticides and PAHs in five representative matrices. The optimized procedure showed satisfactory results for all analytes, with improved recovery and precision. The method was successfully applied to determine pesticide residues in commercial samples and showed potential for reducing sample preparation time and solvent consumption.
Article
Food Science & Technology
Carmen Diez-Simon, Charlotte Eichelsheim, Doris M. Jacobs, Roland Mumm, Robert D. Hall
Summary: The study demonstrates that differences in aroma, taste, color, and texture of different types of soy sauce are mainly due to variations in country of origin, production process, and ingredient ratios. While soy sauce can now be produced without microorganisms for a shorter and cheaper process, there may be a loss of flavor. Analyzing volatile compounds using SBSE-GC-MS technology can identify significant differences between fermented and non-fermented soy sauces.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Food Science & Technology
Dan Yuan, Chao Li, Qiang Huang, Xiong Fu, Hao Dong
Summary: This review provides an up-to-date overview of the anti-inflammatory effects and mechanisms of natural polysaccharides on acute colitis. The study found that natural polysaccharides can improve clinical symptoms, repair colon tissue, alleviate oxidative stress, inhibit inflammation, regulate immune function, and modulate gut microbiota. In addition, inducible murine models for assessing the anti-inflammatory effects were also discussed.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Yuanyue Wu, Qianqian Ye, Ling Zhang, Zuxin Cheng, Kaijun Xiao, Liang Zhu, Yurong Yin, Hao Dong
Summary: Collagen peptides have potential as a treatment for osteoporosis due to their antiosteoporosis activity. In this study, immobilized protease was prepared using eggshell membrane as a carrier, and collagen was hydrolyzed to obtain collagen peptides. The results confirmed that collagen peptides have antiosteoporosis effects, with the effect of low molecular weight collagen peptides being better.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Yuehua Ye, Xiaoyan Liu, Weidong Bai, Wenhong Zhao, Ying Zhang, Hao Dong, Zhenhui Pan
Summary: This study investigated the effects of water-bath heating and microwave-ultrasonic combination heating on the characteristics of low-sodium tilapia surimi gel. The results showed that the microwave-ultrasonic treatment improved the gel strength and water-holding capacity, and had positive effects on protein cross-linking and moisture proton density. Additionally, it had minimal effect on the secondary protein structure.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Wenhong Zhao, Min Qian, Hao Dong, Xiaoyan Liu, Weidong Bai, Gongliang Liu, Xu-cong Lv
Summary: This study investigated the effect of Hong Qu on the flavor and quality of Hakka yellow rice wine. The results showed that the addition of Hong Qu influenced the volatile and non-volatile components of the wine, leading to differences in flavor. The addition of Hong Qu also increased the content of polypeptides in the wine.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Zhaohui Yang, Yalan Zhang, Yihui Zhao, Hao Dong, Jian Peng, Qi He
Summary: This study aimed to improve the postharvest quality of fresh-cut fruits by using a modified bio-polymer shell as a substitute for peel. The modified chitosan shell, containing functional extracts from Zanthoxylum, exhibited enhanced physical and mechanical properties, as well as antimicrobial and antioxidant activities. The use of this modified chitosan shell delayed the decline in overall postharvest quality of preserved apple samples, indicating its potential for food application.
Article
Nutrition & Dietetics
Nianjie Feng, Fei Tang, Chuanqin Hu, Lei Cheng, Zhejuan Lv, Yang Shen, Wei Li, Gengsheng Xiao, Hao Dong, Qian Wu
Summary: Lactic acid bacteria can enhance the antioxidant capacity of polyphenols through fermentation, but they do not have a significant promoting effect on AGEs inhibition.
FRONTIERS IN NUTRITION
(2022)
Article
Chemistry, Applied
Siqian Li, Hao Dong, Xingfen Yang, Qi He
Summary: Gas permeability was adjusted using a GB-GC blending material to design an EMAP in this study. The introduction of SPEEK enhanced the gas permeability and modified the properties of the blending material. When used to package preserved peppers, the blending material exhibited significant effects on inhibiting variations in sensory, color, texture, and chemical properties.
Letter
Chemistry, Applied
Yuluan Wu, Ming Liang, Yanping Xian, Hao Dong
Article
Chemistry, Applied
Huiping Ye, Juan Yang, Gengsheng Xiao, Yan Zhao, Zhanming Li, Weidong Bai, Xiaofang Zeng, Hao Dong
Summary: This review focuses on the current research status of authenticity and geographical origin traceability of animal-derived food. It covers various aspects such as geographical origin, feeding ingredients, adulteration of substitutes, and physical and chemical properties. Stable isotope ratio analysis and element analysis are commonly used traceability techniques, while spectroscopic techniques have the advantages of quick response, low cost, and non-destructiveness. Instrument technology combined with chemometrics is the key method for origin traceability and authenticity. There is also a new trend of origin traceability through analyzing inedible parts of animal-derived food. Understanding the authenticity and geographical origin traceability of animal-derived food is of great importance for food safety.
Article
Food Science & Technology
Yuanxin Qiu, Cungang Li, Min Xia, Hao Dong, Hairu Yuan, Shuangling Ye, Qun Wang
Summary: In order to improve the quality of HongJun Tofu (HJTF), an innovative technology incorporating steam pretreatment and illumination fermentation was developed, which addressed the disadvantages of conventional methods. Results showed that this technology improved the microbial structure, flavor, and shelf-life of HJTF. The study provides a basis for improving the processing methods of HJTF and promoting its industrialization.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Juan Du, Hao Dong, Xingfen Yang, Qi He
Summary: The aim of this study was to develop a ternary mixed matrix membrane (MMM) for food packaging using the activation-graft-polymerization method. The MMM consisted of a poly ether sulfone (PES) supported layer activated with -SO3H groups, functionalized with Ag0 nanoparticles (AgNPs), and a polyamide (PA) surface protective layer. The MMM exhibited high antimicrobial activity and controlled silver release, making it suitable for preserving frozen salmon samples and extending their shelf life.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Chemistry, Applied
Zhanming Li, Jiahui Song, Yinxing Ma, Yue Yu, Xueming He, Yuanxin Guo, Jinxin Dou, Hao Dong
Summary: This study proposed a rapid, simple, and accurate detection method for aged-rice adulteration using near-infrared spectra and partial least squares regression (PLSR) model. The method reduced the number of characteristic variables required by the spectrum and improved the identification accuracy of aged-rice adulteration, providing new clues and alternatives for the quality control of commercial rice.
Article
Computer Science, Artificial Intelligence
Meng Xiao, Ziyue Qiao, Yanjie Fu, Hao Dong, Yi Du, Pengyang Wang, Hui Xiong, Yuanchun Zhou
Summary: The increasing interdisciplinary nature of research proposals poses a challenge in assigning appropriate reviewers. This study aims to develop a fair and precise proposal reviewer assignment system by leveraging AI. A deep hierarchical interdisciplinary research proposal classification network (HIRPCN) is proposed, which extracts textual semantic information, learns interdisciplinary knowledge, and detects interdisciplinary topic paths for each proposal. Extensive experiments and expert evaluations demonstrate the effectiveness of the proposed model.
IEEE TRANSACTIONS ON KNOWLEDGE AND DATA ENGINEERING
(2023)
Article
Food Science & Technology
Min Qian, Fengxi Ruan, Wenhong Zhao, Hao Dong, Weidong Bai, Xiangluan Li, Xiaoyan Liu, Yanxin Li
Summary: This study systematically compared the physicochemical properties, amino acids, and volatile metabolites of 20 types of Guangdong Hakka Huangjiu. It was found that certain types of Huangjiu had lower sugar and alcohol contents compared to others. There was also a significant difference in the organic acid and amino acid composition among the samples. Furthermore, there was a substantial variation in the volatile profiles, with some samples exhibiting different profiles from the rest.
Article
Biology
Wantong Liu, Danyang Chen, Jingyao Su, Ruilin Zheng, Ran Kong, Bing Zhu, Hao Dong, Yinghua Li
Summary: This study demonstrates the anti-tumor effect of quercetin on HepG2 cells and reveals its mechanism by regulating cell apoptosis and related signaling pathways.
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.
