Article
Food Science & Technology
Weronika Zdunczyk, Katarzyna Tkacz, Monika Modzelewska-Kapitula
Summary: This study investigated the effect of oregano essential oil (EO) applied directly on the surface of fresh pork on its quality and color. Results showed that oregano EO at a concentration of 1.0% increased lightness and hue, while reducing redness compared to the control. However, it did not have a significant effect on pH, water content, cooking losses, and tenderness of the meat. The antimicrobial effect of oregano EO was observed only on the 15th day. Therefore, while it is not recommended for color preservation and shelf-life extension, oregano EO can be used to create a new product with a distinctive herbal aroma and taste.
Article
Food Science & Technology
Jingbin Zhang, Yan Li, Xiaoxue Yang, Xiaochang Liu, Hui Hong, Yongkang Luo
Summary: The study found that oregano essential oil and nisin have significant effects on the shelf life and microbial community of fish fillets, with the combination of oregano essential oil and nisin showing the best results. The addition of these two substances can effectively extend the shelf life of fish fillets and inhibit microbial growth, especially lactic acid bacteria.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Aref Erfani, Mir Khali Pirouzifard, Hadi Almasi, Nesa Gheybi, Sajad Pirsa
Summary: In this study, Cinnamomum zelanicum essential oil was encapsulated with beta-cyclodextrin and sodium caseinate to control the oxidative changes of walnut kernel during storage. The encapsulated essential oil showed better protection of color, taste, and quality characteristics of walnut kernel compared to free essential oil. Vacuum packaging of walnut kernels and walnut kernel oil resulted in better quality characteristics during storage compared to non-vacuum packaging.
Article
Chemistry, Physical
Saeideh Esmaeili, Elham Khanniri, Samira Berengi Ardestani, Mohsen Barzegar, Mohammad Ali Sahari
Summary: Nowadays, irradiation process is widely used in food industries, especially for spices, due to its efficient microbial decontamination power. It is important to investigate the impact of irradiation on the bioactive compounds and physicochemical attributes of food products during their shelf life. In this study, the effects of gamma irradiation at different doses and packaging atmospheres on the chemical components and antimicrobial characteristics of essential oil (EO) and the color values of turmeric powder during one year of storage were evaluated. The results showed that storage time had a significant influence on the chemical compounds and physicochemical attributes of turmeric powder, while irradiation was effective in discoloration of turmeric powder.
RADIATION PHYSICS AND CHEMISTRY
(2023)
Article
Plant Sciences
Celale Kirkin, Gurbuz Gunes
Summary: This study investigated the quality changes of thyme and black pepper after gamma irradiation under different packaging (modified atmosphere packaging and air packaging). The results showed that irradiation treatment under modified atmosphere packaging increased the essential oil yield and antioxidant activity of the samples, and 14 kGy irradiation enhanced the total phenolic content of black pepper and antimicrobial activity of thyme. During the 6-month storage period, the essential oil yield, antioxidant activity, and antimicrobial activity of thyme decreased, while the antioxidant activity of thyme increased and the antioxidant activity of black pepper in air packaging decreased.
SOUTH AFRICAN JOURNAL OF BOTANY
(2022)
Article
Agriculture, Dairy & Animal Science
Kandeepan Gurunathan, Aaliya Tahseen, Shashikumar Manyam
Summary: The study investigates the effects of aerobic packaging (AP) and modified atmosphere packaging (MAP) on the quality and shelflife of chicken meat. MAP significantly increases certain attributes such as carbon dioxide content, shear force, standard plate count, color, and odor, while decreasing TBARS value, oxygen and nitrogen content. AP and MAP have no significant impact on other attributes.
Article
Agriculture, Dairy & Animal Science
A. A. Atallah, Amany M. El-Deeb, Entsar N. Mohamed
Summary: The effects of modified atmosphere packaging on the shelf-life extension, chemical, microbiological, and sensory properties of Domiati cheese were investigated in this study. Certain MAP combinations were found to be more effective in inhibiting bacterial growth and extending shelf-life. Improved sensory properties were observed in certain MAP treatments, leading to higher sensory evaluation scores.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Food Science & Technology
Mastaneh Jahromi, Mehrdad Niakousari, Mohammad Taghi Golmakani
Summary: The objective of this study was to develop pectin films with antioxidant activity by incorporating clove essential oil (CEO) emulsions stabilized by cold plasma (CP) and moderate electric field (MEF) treated sodium caseinate. The results showed that the CP- and MEF-treated caseinate provided smaller droplet size and higher physical stability for CEO emulsions. The pectin films embedded with these CEO emulsions exhibited improved mechanical strength and retention of CEO, making them a potential green packaging option for extending the shelf-life of oxidizable food and minimizing environmental effects.
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Horticulture
Huanhuan Zhi, Yu Dong
Summary: This study evaluates the effects of ultrasound and CaCl2 on the quality of sweet cherries. The results show that ultrasound and NaClO have similar effects on quality attributes, decay, and antioxidant compounds. Ultrasound + MAP reduces stem browning in cherries, while 22.5-45 mM CaCl2 concentration effectively reduces pitting and retains TP.
SCIENTIA HORTICULTURAE
(2022)
Article
Chemistry, Physical
Pamela R. Oliveira, Renata C. da Costa, Daniele S. Malvessi, Tales S. Daitx, Raquel S. Mauler, Marilia Miotto, Daiane M. Bobermin, Janaina S. Crespo, Cristiano S. Teixeira, Ismael C. Bellettini, Larissa N. Carli
Summary: Active packaging aims to extend the shelf life of products by incorporating additives into polymer matrices. However, the incorporation may lead to loss by volatilization and rapid release. In this study, clay minerals (Hal and Kaol) were modified with oregano essential oil (OEO) and incorporated into a polymer matrix of PHBV. The modified clay showed controlled release of OEO, resulting in antimicrobial and antioxidant activity suitable for active packaging.
APPLIED CLAY SCIENCE
(2023)
Article
Chemistry, Applied
Vanesa Olveira-Bouzas, Consuelo Pita-Calvo, Ma Lourdes Vazquez-Oderiz, Ma Angeles Romero-Rodriguez
Summary: The study found that the modified atmosphere packaging (MAP) system extended the shelf-life of tomatoes stored under refrigeration, delayed color changes, reduced firmness loss, biosynthesis of lycopene, and decay rate. Compared to unpackaged tomatoes, MAP-treated tomatoes showed fewer spots, cracks, and stretch marks at the end of storage.
Article
Chemistry, Applied
Linyun Chen, Stefanus Tri Mardiansyah, Lotta Kuuliala, Mariem Somrani, Christophe Walgraeve, Kristof Demeestere, Frank Devlieghere
Summary: This study used selected-ion flow-tube mass spectrometry (SIFT-MS) to monitor the quality of volatile organic compounds (VOCs) and identify spoilage indicators for fresh pork stored under different packaging atmospheres at 4 degrees C. Different compounds were identified as markers for specific storage conditions. SIFT-MS showed promise in improving analytical efficiency and ensuring reliability in monitoring VOC profiles in various storage scenarios.
Article
Food Science & Technology
Fenghua Jiang, Lei Zhou, Wei Zhou, Zhiwei Zhong, Kaibo Yu, Jing Xu, Liqiang Zou, Wei Liu
Summary: The use of modified atmosphere packaging and plant essential oils can effectively preserve fresh-cut lily bulbs and improve their quality and nutritional value.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Maryam Ajourloo, Ali Khanjari, Ali Misaghi, Afshin Akhondzadeh Basti, Abolfazl Kamkar, Faezeh Yadegar, Fatemeh Gholami, Farzaneh Khansavar, Fazel Fallah
Summary: The study evaluated the effects of Ziziphora clinopodioides essential oil (ZCEO) and lysozyme on controlling Listeria monocytogenes in Balkan type fresh sausage. Results showed that treated sausages had lower microbial counts and reduced L. monocytogenes levels compared to the control group. Additionally, the chemical and sensory properties of the treated samples were improved with the incorporation of ZCEO and lysozyme, indicating their potential as preservatives in fresh sausage.
FOOD SCIENCE & NUTRITION
(2021)
Article
Food Science & Technology
Ting-ting Lei, Jing Qian, Cheng Yin
Summary: The study found that the use of microporous film and modified atmosphere packaging (MAP) can extend the postharvest storage of strawberries. The optimal storage atmosphere for strawberries was determined to be 10 kPa O-2 + 10 kPa CO2, which could be achieved and maintained using a microporous film with 100 μm perforations. Additionally, the use of active MAP increased the accumulation of polyphenol compounds and prolonged the shelf-life of strawberries.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Jiaqiang Luo, Pangzhen Zhang, Yit Tao Loo, Jiayu Ma, Shanshan Wu, Philip J. Marriott, Kate Howell
Summary: This study analyzed 157 commercial Shiraz wines over 2 years and found significant correlations between specific volatile compounds and the wine quality scores given by a wine panel. However, these correlations were not consistent between years. The study suggests that aroma alone cannot fully explain wine quality assessment, and factors such as appearance and taste may also play a more influential role.
FLAVOUR AND FRAGRANCE JOURNAL
(2022)
Article
Biochemical Research Methods
Michelle S. S. Amaral, Milton Hearn, Philip J. Marriott
Summary: This study investigated the performance of different enzymes in the bioprocessing of aroma-related compounds and developed a strategy based on GC-FID analysis. The results showed that specific enzymes exhibited high catalytic activity towards specific substrates, achieving high conversion rates under certain conditions. The GC-FID approach proved to be suitable for analyzing biocatalyzed reactions of aroma compounds in low complexity samples.
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES
(2022)
Review
Chemistry, Analytical
Yada Nolvachai, Michelle S. S. Amaral, Philip J. Marriott
ANALYTICAL CHEMISTRY
(2023)
Article
Biochemical Research Methods
Juliana Crucello, Naiara M. F. M. Sampaio, Iris Medeiros Junior, Rogerio Mesquita Carvalho, Emanuela Gionfriddo, Philip J. Marriott, Leandro Wang Hantao
Summary: Naphthenic acids (NAs) are important for flow assurance during oil exploration and reducing negative impacts on the environment. This study developed a comprehensive two-dimensional gas chromatography coupled with high-resolution mass spectrometry (GC xGC-HRMS) method for qualitative analysis of NAs and a fully automated direct-immersion solid phase microextraction (DI-SPME) method for extraction, derivatization, and preconcentration of NAs. The proposed methods successfully identified 94 NAs with a wide extraction coverage range and enabled quantitative analysis.
JOURNAL OF CHROMATOGRAPHY A
(2023)
Review
Chemistry, Applied
Norfarizah Hanim Hassan, Francesco Cacciola, Ngee Sing Chong, Katia Arena, Philip J. Marriott, Yong Foo Wong
Summary: In recent years, there has been a lot of attention on measuring phenolics and flavonoids in honey due to their wide range of pharmacological activities and their potential in addressing authenticity and botanical origin issues. However, the variability in structural and physicochemical properties of these compounds makes their separation, detection, and identification challenging in honey.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Review
Biochemistry & Molecular Biology
Jessica-Ai-Lyn Yon, Sue-Kei Lee, Jing-Wen Keng, Sek-Chuen Chow, Kai-Bin Liew, Swee-Sen Teo, Wan Mastura Shaik Mossadeq, Philip J. Marriott, Gabriel Akyirem Akowuah, Long Chiau Ming, Bey Hing Goh, Yik-Ling Chew
Summary: This article is a review of atopic dermatitis (AD) management, focusing on the pharmacological effects and phytochemical content of Cassia alata. The antibacterial, wound healing, anti-inflammatory, and antioxidant effects of C. alata are discussed in relation to AD management.
Article
Biochemical Research Methods
Michelle S. S. Amaral, Milton T. W. Hearn, Philip J. Marriott
Summary: Candida antarctica lipase A (CALA) was used for chemo-selective enzymatic transesterification of terpene and phenyl alcohols in 35 different essential oil samples. The results showed high conversion rates for primary and secondary alcohols, while tertiary alcohols and phenols showed no significant conversion. The process demonstrated selectivity, efficiency, scalability, and potential reusability, making it a greener and more sustainable alternative for the production of novel flavors and fragrances in the industry.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
(2023)
Article
Chemistry, Analytical
Nuttanee Tungkijanansin, Yada Nolvachai, Puttaruksa Varanusupakul, Napida Hinchiranan, Chadin Kulsing, Philip J. Marriott
Summary: A non-cryogenic artificial trapping modulation technique, called M-SNAT, was developed using multiloop splitters and various columns. This technique achieved artificial splitting and trapping of analytes by utilizing split pulses, pulse delay, and their combination within each loop. The SNAT approach was successfully applied for modulating a wide range of compounds in waste tire pyrolysis samples, resulting in high precision and improved separation capacity.
ANALYTICAL CHEMISTRY
(2023)
Article
Food Science & Technology
Jiaqiang Luo, Jamie Selby-Pham, Kimber Wise, Yinhao Wu, Jiacan Sun, Yameng Qu, Tian Cao, Pangzhen Zhang, Philip J. Marriott, Kate Howell
Summary: Wine producers use berry morphology, taste, and basic chemical parameters to predict wine quality. Incorporating analysis on grape and wine volatiles can achieve more accurate predictions, but careful selection of grapes, controlled fermentations, and standardized assessments are required. Three models were presented for Shiraz wine quality prediction.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
(2023)
Review
Pharmacology & Pharmacy
Atiqah Zaid, Norfarizah Hanim Hassan, Philip J. J. Marriott, Yong Foo Wong
Summary: Comprehensive two-dimensional gas chromatography (GCxGC) has become an important separation tool for high-resolution analysis of disease-associated metabolites and pharmaceutically relevant molecules. This review discusses recent advances in GCxGC with different detection modalities for drug discovery and analysis, focusing on the screening and identification of disease biomarkers and therapeutic response monitoring. The technical implementation of GCxGC with hyphenation to key mass spectrometry (MS) technologies is also explored, highlighting the benefits of enhanced separation dimension analysis with MS domain differentiation. The challenges and future trends in GCxGC for drug discovery and development are outlined.
Article
Biochemical Research Methods
Neil Andrew Byrnes, Yuesong Wu, Yada Nolvachai, Philip J. Marriott
Summary: This study compares the visual presentation of chromatographic data from the isomerisation of natural pyrethrins using one-dimensional gas chromatography (1DGC) and comprehensive two-dimensional gas chromatography (GCxGC). The results show that GCxGC provides a better recognition and analysis of the isomerisation process, aiding in analyte identification.
JOURNAL OF CHROMATOGRAPHY A
(2023)
Review
Biochemical Research Methods
Humberto R. Bizzo, Nathalia S. Brilhante, Yada Nolvachai, Philip J. Marriott
Summary: The concept of retention indices (RI) is valuable in gas chromatography (GC) practice, providing a preliminary indication of possible molecules for compound identification. However, limitations and potential misuse should be recognized when calculating and using RI values.
JOURNAL OF CHROMATOGRAPHY A
(2023)
Article
Food Science & Technology
Berfin Eda Elcik, Celale Kirkin
Summary: DBDCP pretreatment can improve the total phenolic content and antioxidant activity of ground dandelion roots without affecting overall likeliness.
FOOD SCIENCE & NUTRITION
(2023)
Article
Food Science & Technology
Jiaqiang Luo, Xinwei Ruan, Ching-Seng Ang, Yada Nolvachai, Philip J. Marriott, Pangzhen Zhang, Kate Howell
Summary: The preferences of consumers for different flavours and aromas in wine may be explained by factors such as cultural background, wine education, and personal taste. Saliva and wine interactions play a role in shaping the taste of wine, leading to different preferences among wine tasters. Specifically, the composition of proteins in saliva was found to influence wine perception and preference.
NPJ SCIENCE OF FOOD
(2023)
Article
Chemistry, Multidisciplinary
Fanmengjing Wang, David Pizzi, Yizhihao Lu, Kaiqiang He, Kristofer J. J. Thurecht, Matthew R. R. Hill, Philip J. J. Marriott, Mark M. M. Banaszak Holl, Kristian Kempe, Huanting Wang
Summary: Chiral separation membranes have great potential for separating racemic mixtures into enantiopure components, but fabricating scalable membranes with both high selectivity and flux is challenging. In this study, a new type of enantioselective membrane was prepared using enantiopure S-poly(2,4-dimethyl-2-oxazoline) macromonomers and supported by graphene oxide nanosheets. The S-PdMeOx-based membrane showed near-quantitative enantiomeric excess and a high flux. This work demonstrates the potential of homochiral polymers in chiral discrimination and provides a new route to develop highly efficient enantioselective membranes.
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION
(2023)
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.
