Article
Agriculture, Multidisciplinary
Mengyi Lin, Songbai Liu
Summary: A lipophilic fluorescent probe was developed for profiling aldehyde oxidation products. The probe can differentiate different aldehydes by emitting different fluorescence colors and detect multiple oxidation products during oxidation reactions.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Food Science & Technology
Cansu Ekin Gumus, Eric Andrew Decker
Summary: Lipid oxidation is a major limitation to the shelf-life of low moisture foods and can lead to food waste. Research showed that both surface and interior lipids in crackers oxidized at similar rates, possibly due to the cracker matrix not being able to protect lipids effectively.Increasing the fat content of the crackers increased oxidation rates, possibly due to differences in the lipid structure or higher water activities in the high-fat crackers.
Article
Food Science & Technology
Angela I. Wann, Benita C. Percival, Katy Woodason, Miles Gibson, Siany Vincent, Martin Grootveld
Summary: This study found that oils rich in PUFA, such as soybean and corn oil, produce higher concentrations of aldehydes during high-temperature frying, while oils with high MUFA content, like avocado and olive oil, are more resistant to oxidation.
Article
Food Science & Technology
Zhen Yang, Ying Zhou, Jun-Jie Xing, Xiao-Na Guo, Ke-Xue Zhu
Summary: Extrusion treatment effectively controlled lipid hydrolysis and promoted non-enzymatic reactions in oat noodles, leading to enhanced storage stability and reduced lipid degradation during storage.
JOURNAL OF CEREAL SCIENCE
(2021)
Article
Biochemistry & Molecular Biology
Erika Kwek, Chi Yan, Huafang Ding, Wangjun Hao, Zouyan He, Ka Ying Ma, Jianhui Liu, Hanyue Zhu, Zhen-Yu Chen
Summary: Thermally-oxidized oils and lard can negatively affect the gut microbiota, exacerbate atherosclerosis, and alter inflammatory cytokines and plasma lipids.
Review
Environmental Sciences
Rocio Giron-Navarro, Ivonne Linares-Hernandez, Elia Alejandra Teutli-Sequeira, Veronica Martinez-Miranda, Fortunata Santoyo-Tepole
Summary: Organochlorine pesticides, particularly 2,4-dichlorophenoxyacetic acid (2,4-D), have raised concerns worldwide due to their toxicity to human health and the environment at low concentrations and their persistence in the environment. Various advanced oxidation processes (AOPs) have been developed to degrade 2,4-D, with ozonation and electrochemical methods showing high degradation efficiencies but also high energy costs. Photocatalytic and photo-Fenton processes show optimal efficiencies for degradation and mineralization, while the Fenton process is a cost-effective option with lower degradation efficiencies. Evaluating the strengths and weaknesses of these AOPs can help in selecting the most suitable operational conditions for effective pollutant degradation in wastewater treatment.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2021)
Article
Chemistry, Applied
Jiajing Qi, Xiaoyin Yang, Ying Cui, Yimin Zhang, Xin Luo, Yanwei Mao, Baochen Xu, Lixian Zhu, Rongrong Liang
Summary: This study investigated the interaction between myoglobin (Mb) and two lipid oxidation products, 4-hydroxy-2nonenal (HNE) and trans, trans-2,4-decadienal (tt-DDE), at different pH values. It was found that tt-DDE promoted the oxidation of Mb by destroying its structure, and this promotion was stronger at pH 5.6. Molecular docking results showed that both tt-DDE and HNE interacted with the heme group of Mb, but in different ways.
Article
Chemistry, Multidisciplinary
Fu Yang, Yutong Lu, Mengting Liu, Shiqi Yang, Wenlong Tu, Wuxiang Zhang, Chengzhang Zhu, Zengjing Guo, Aihua Yuan
Summary: In this study, we report carbon framework hybridized plasmonic CoMn2O4 spinel composite catalysts derived from electrospun nanofibers. The catalysts exhibit excellent catalytic performance and the ability to absorb sunlight for photothermal effect.
MATERIALS CHEMISTRY FRONTIERS
(2022)
Article
Chemistry, Physical
Lukasz Czieszowic, Beata Orlinska, Dawid Lisicki, Ewa Pankalla
Summary: An efficient method for the synthesis of 2-ethylhexanoic acid using oxygen or air in the presence of N-hydroxyphthalimide as a catalyst in isobutanol solvent has been developed. The method achieved a high selectivity of >99% for 2-ethylhexanoic acid and showed potential for implementation in industry due to its green oxidation process and mild reaction conditions. The use of isobutanol as a solvent is crucial for potential producers to utilize less valuable alcohol.
Article
Biochemistry & Molecular Biology
Sarah Fruehwirth, Sandra Egger, Dennis Kurzbach, Jakob Windisch, Franz Jirsa, Thomas Flecker, Miriam Ressler, Agnes T. Reiner, Nesrin Firat, Marc Pignitter
Summary: The study found that ingredients like citric acid, rosemary, and green tea extract have a positive impact on the oxidative stability of margarine, while monoglycerides and alpha-tocopheryl acetate can promote lipid oxidation. Green tea extract exhibits the most prominent antioxidant effect on margarine.
Article
Environmental Sciences
Hasti Daraei, Alok Mittal, Kimia Toolabian, Jyoti Mittal, Asna Mariyam
Summary: In this study, an integrated oxidation and reduction method was used to remove 2,4-DNP from water, resulting in a higher degradation rate compared to advanced oxidation or reduction processes alone.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2023)
Article
Food Science & Technology
Karin Schroen, Claire C. Berton-Carabin
Summary: Lipid oxidation is a crucial topic in food technology, with significant implications for product quality and consumer acceptance. Research has revealed differences in lipid oxidation mechanisms between oil-in-water emulsions and bulk oils, highlighting the need for further exploration of reaction kinetics and other potential influencing factors.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Yanlei Li, Fangfang Chen, Zhiming Gao, Wei Xiang, Yuehan Wu, Bing Hu, Xuewen Ni, Katsuyoshi Nishinari, Yapeng Fang
Summary: Oxygen diffusion is important in the lipid oxidation of food emulsions. A simple method was developed to quantitatively observe the oxygen diffusion in the oil-water biphasic system and investigate its relationship with lipid oxidation in O/W emulsions. Various factors influencing emulsion oxidation were considered, with results showing a clear correlation between oxygen diffusion and lipid oxidation in O/W emulsions. Inhibition of oxygen diffusion can slow down lipid oxidation, and changes in the emulsion's oil phase, water phase, and interfacial layer can effectively improve oxidative stability.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
David Oppong, Worawan Panpipat, Ling-Zhi Cheong, Manat Chaijan
Summary: The study investigated the effects of deep-frying and oven-baking on the properties of cassava croaker nuggets during frozen storage. The results showed that oven-baked nuggets had higher free fatty acid content and peroxide value compared to deep-fried ones.
Article
Engineering, Environmental
Yuanyuan Zhao, Han Xuan, Dahai Ding, Xudong Fan, Donglin Zhao
Summary: A novel carboxymethyl cellulose (CMC) stabilized Fe/Ni nanocomposite was synthesized and activated persulfate (PS), which can effectively degrade 2,4-dichlorophenol (2,4-DCP) with a degradation efficiency of 95.62%. In addition, it was found that natural organic matter and inorganic anions have inhibitory effects on the activity of iron-based materials.
JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING
(2023)
Article
Chemistry, Applied
Rosario Zamora, Francisco J. Hidalgo
Article
Agriculture, Multidisciplinary
Francisco J. Hidalgo, Cristina M. Lavado-Tena, Rosario Zamora
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2020)
Article
Chemistry, Applied
Enrique Sentandreu, Claudia Fuente-Garcia, Jose L. Navarro, Miguel A. Sentandreu
Summary: The study of bovine sarcoplasmic sub-proteome was conducted using liquid isoelectric focusing (OFFGEL) protein fractionation combined with liquid chromatography-mass spectrometry (LC-MS) analysis. A total of 47 proteins were identified across 12 OFFGEL fractions, showcasing the reliability and effectiveness of the approach. The method, which involved quantitative and qualitative analyses, demonstrated its potential for improving quality assessment of protein-based food products in the industry.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2021)
Article
Green & Sustainable Science & Technology
Enrique Sentandreu, Carla M. Stinco, Isabel M. Vicario, Paula Mapelli-Brahm, Jose L. Navarro, Antonio J. Melendez-Martinez
JOURNAL OF CLEANER PRODUCTION
(2020)
Article
Chemistry, Applied
Francisco J. Hidalgo, Cristina M. Lavado-Tena, Rosario Zamora
Summary: The reaction of acrolein and creatinine was found to produce MeIQx without the need for additional reactants. A reaction pathway explaining the formation of MeIQx and other heterocyclic aromatic amines with the structure of quinoxaline was proposed. The presence of reactive carbonyls in foods was demonstrated to play a key role in the formation of HAAs.
Article
Agriculture, Multidisciplinary
Maria Tomas-Navarro, Jose Luis Navarro, Fernando Vallejo, Francisco A. Tomas-Barberan
Summary: Untargeted metabolomics identified urinary biomarkers that can distinguish between fresh hand-squeezed and industrially processed orange juices. Processing led to increased excretion of certain compounds, suggesting they may originate from gut microbiota metabolism. This study provides a detailed description of the bioavailability and metabolism of polymethoxyflavones.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Agriculture, Multidisciplinary
Francisco J. Hidalgo, Rosario Zamora
Summary: Recent studies have shown that the formation of heterocyclic aromatic amines (HAAs) is a result of specific reactive carbonyls reacting with ammonia and creatin(in)e. These carbonyl compounds, which are usually limiting reagents, have multiple origins. Therefore, inhibition of HAA formation should focus on controlling the production of these reactive carbonyls, limiting their reactivity, and promoting their trapping.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Oncology
Isabel Rodenas-Quinonero, Tzu Chen-Liang, Taida Martin-Santos, Antonio Salar, Marta Fernandez-Gonzalez, Carolina Celades, Jose-Tomas Navarro, Ana Belen Martinez-Garcia, Rafael Andreu, Aitana Balaguer, Alejandro Martin Garcia-Sancho, Monica Baile, Javier Lopez-Jimenez, Juan Marquet-Palomanes, Ana Isabel Teruel, Maria Jose Terol, Carmen Benet, Laura Frutos, Jose Luis Navarro, Jon Una, Marina Suarez, Montserrat Cortes, Jose Contreras, Cristina Ruiz, Pilar Tamayo, Jorge Mucientes, Pablo Sopena-Novales, Laura Reguilon-Gallego, Jose Javier Sanchez-Blanco, Elena Perez-Ceballos, Andres Jerez, Francisco Jose Ortuno
Summary: This study evaluated the diagnostic accuracy and prognostic impact of bone marrow biopsy (BMB) and PET/CT in follicular lymphoma. The results showed that both procedures are important in the diagnosis of FL and their combined assessment provides independent prognostic value.
Article
Food Science & Technology
Jaime Zacarias-Garcia, Guiselle Carlos, Jose-Vicente Gil, Jose Luis Navarro, Lorenzo Zacarias, Maria-Jesus Rodrigo
Summary: The nutrient content, bioactive compounds, and antioxidant capacity of red-fleshed orange juices were evaluated and compared with that of standard Navel orange juice. The extraction efficiency of hand and industrial juice squeezing was similar. Red-fleshed orange juices had 3-6 times higher total carotenoids than Navel juices, with phytoene and phytofluene being the main carotenoids. Industrial and treated red-fleshed orange juices had higher tocopherol content but lower vitamin C levels compared to Navel juices. Navel juices showed higher hydrophilic antioxidant capacity, while red-fleshed orange juices showed improved lipophilic antioxidant capacity.
Article
Chemistry, Applied
Jose L. Navarro, Daniel Alegre, Miguel A. Sentandreu, Dolores Rodrigo, Enrique Sentandreu
Summary: This study investigated the impact of high-pressure homogenization (HPH) on the protein profile of tiger nut horchata drink. Results showed that protein alterations became noticeable at 100 MPa and reached their maximum at 200 MPa, with a decrease in the intensity of certain gel bands. LC-MS/MS analysis revealed specific proteins that were moderately affected by HPH treatment, while the abiotic stress response chaperone HSP70 was severely damaged and almost disappeared in the 200 MPa sample. HPH processing can yield minimally processed vegetable milks, but it may affect the stability of protein-fat emulsions and hinder the detection of key abiotic protein biomarkers.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Chemistry, Applied
Francisco J. Hidalgo, Rosario Zamora
Summary: This study discovered that phloroglucinol is the most effective phenolic compound in reducing the formation of carcinogenic HAAs, with an inhibition rate of 76-96%. The study also identified and characterized by NMR and MS the adducts of phloroglucinol with phenylacetaldehyde and acrolein, and confirmed their formation in beef patties treated with phloroglucinol using LC-MS/MS. Immersing beef patties in apple or pear juice before cooking (>90% inhibition) and including wheat bran in the patty recipe also proved to decrease HAA formation.
Article
Gastroenterology & Hepatology
Raquel Rios Leon, Eugenia Sanchez Rodriguez, Antonio Martinez Ortega, Enrique Rodriguez de Santiago, Natalia Marcos Carrasco, Javier Graus Morales, Miguel Angel Rodriguez Gandia, Jose Luis Lledo Navarro, Francisco Gea Rodriguez, Javier Maria Nuno Vazquez Garza, Agustin Albillos Martinez, Miguel Garcia Gonzalez
Summary: Incidental hepatocellular carcinoma is smaller in size and more likely to exceed the Up-to-Seven criteria. However, no differences were found in overall survival rates or recurrence-free survival, and there was no tumor recurrence in the incidental hepatocellular carcinoma group.
REVISTA ESPANOLA DE ENFERMEDADES DIGESTIVAS
(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.
