Article
Chemistry, Applied
Yunzhuo Dang, Teppei Imaizumi, Takahisa Nishizu, R. Anandalakshmi, Nakako Katsuno
Summary: The effect of the addition of pregelatinized rice starch paste (PRSP) on the retrogradation of rice starch (RS) gels was studied. It was found that adding PRSP decreased the storage modulus of RS gels after short-term storage. XRD analysis revealed that the retrogradation degree of RS gels with PRSP was lower, indicating that PRSP could restrain the long-term retrogradation of rice starch.
FOOD HYDROCOLLOIDS
(2023)
Article
Nanoscience & Nanotechnology
Neil Robinson, Eric F. May, Michael L. Johns
Summary: Solid-fluid interactions are crucial for porous materials in various chemical processes, but the opaque nature of these systems hinders detailed characterization of interfacial phenomena. A low-magnetic-field two-dimensional H-1 nuclear spin relaxation measurement provides insights into adsorbate identity and interfacial dynamics, showcasing distinct relaxation responses correlated with adsorbate acidity. This approach offers a molecular-level perspective on interactions within optically opaque porous media.
ACS APPLIED MATERIALS & INTERFACES
(2021)
Article
Food Science & Technology
Xiaoyu Chen, Hui Zhang, Ling Zhu, Gangcheng Wu, Lilin Cheng, Jinxin Li
Summary: Highland barley, oats, and unpolished rice have been found to inhibit starch digestion. This study shows that structural barriers play a more important role in starch digestibility than 8-glucan. These findings can provide useful guidance for managing blood glucose levels.
Article
Food Science & Technology
Layal Dahdouh, Mathias Hounsou, Brigitte Matignon, Julien Ricci, Yann Madode, Joseph Hounhouigan, Noel Akissoe, Christian Mestres
Summary: Research shows that a high starch gelatinisation level leads to an increase in the solid-like behavior of dough and a decrease in fluidity, affecting the quality of Ablo. The amylose content and gelatinisation temperature of rice affect the fluidity of dough and the density of Ablo. An innovative rheological test has been developed to study the dough/crumb transition process in different types of bread.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Ling Zhu, Hui Zhang, Gangcheng Wu, Xiguang Qi, Li Wang, Haifeng Qian
Summary: The study found that the textural properties of rice kernels are closely related to their content and composition, with hardness and stickiness changes being determined by molecular mobility of components. The molecular weight of starch and protein increased during cooking at different temperatures, while the molecular size and volume of rice kernels varied at different stages of cooking. The evolution of starch structure in rice kernels after cooking at 100 degrees C for 10 min was found to depend on time and temperature.
Article
Acoustics
Kannika Kunyanee, Kanyarak Phadtaisong, Jutarat Na Chiangmai, Natch Parittapongsachai, Tai Van Ngo, Naphatrapi Luangsakul, Sirada Sungsinchai
Summary: The aim of this study was to improve the cold swelling and cold-water solubility capacity of rice starch through ultrasonic-assisted alcohol-alkaline and alcohol-alkaline methods. Different ultrasound powers were used to prepare granular cold-water swelling starch (GCWSS) samples with varying degrees of swelling. The effects of these methods on various properties of the starch were investigated and compared, including morphological changes, amylose content, turbidity, freeze-thaw stability, and gel texture. The results showed that the ultrasound-assisted treatments significantly increased the cold swelling power and solubility of the GCWSS samples, as well as improving other properties such as turbidity and texture. These findings indicate that ultrasound-assisted alcohol-alkaline methods can be effectively used to prepare GCWSS with enhanced cold-water swelling and reduced retrogradation of rice starch.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Chemistry, Applied
Yongtao Yang, Xiaojuan Xu, Qiang Wang
Summary: The study evaluated the effects of potassium sulfate (K2SO4) on the properties of different rice starches, showing that increasing K2SO4 concentration led to higher gelatinization temperatures and lower swelling capacities, resulting in decreased pasting viscosities. Waxy rice starch (WRS) exhibited the most significant changes in response to K2SO4.
CARBOHYDRATE POLYMERS
(2021)
Article
Chemistry, Physical
Dong Zhu, Tiancai Ma, Yanbo Yang
Summary: This paper proposes a comprehensive regularization DRT method based on characteristic frequency resolution and hyperparameters, which improves the accuracy of DRT by optimizing characteristic frequency resolution and enhances the robustness of DRT by assigning weights to each individual data point through hyperparameters optimization. This method is successfully applied to the analysis of PEMFC's EIS experimental data and introduces a fast EIS measurement approach, increasing measurement efficiency.
JOURNAL OF POWER SOURCES
(2022)
Article
Chemistry, Physical
Fernando Esposito, Ursula Wolf, Stephan Baumgartner
Summary: The aim of this study was to replicate a research published by Demangeat in 2010 in the Journal of Molecular Liquids. The results showed that there was no significant correlation between T1 and T2 relaxation parameters at different levels of dilution in highly diluted silica-lactose solutions. The process of potentisation seems to be responsible for the modifications of proton relaxation times, regardless of the presence of silica.
JOURNAL OF MOLECULAR LIQUIDS
(2021)
Article
Chemistry, Multidisciplinary
Elham Rakhshi, Mireille Cambert, Yves Diascorn, Tiphaine Lucas, Corinne Rondeau-Mouro
Summary: In this study, a detailed investigation of tapioca starch was conducted using multiscale analysis to provide evidence for previously proposed assumptions about starch gelatinization sub-mechanisms. Time-domain nuclear magnetic resonance (TD-NMR) was used to analyze the leaching of material, water absorption, and crystallite melting in hydrated tapioca starch. Results indicated that the proposed T2 assignments in the literature are dependent on starch origin, and the differences in T2 evolutions between wheat and tapioca starches at intermediate hydration levels can be attributed to the different gelatinization behavior of tapioca starch.
MAGNETIC RESONANCE IN CHEMISTRY
(2022)
Article
Chemistry, Multidisciplinary
Fahmida Khanom Rahman, Keith R. Paton, Beth Hinchliffe, Caterina Minelli, Andrew J. Pollard, Sofia Marchesini
Summary: The measurement of relative concentration of nanoparticles in liquids using NMR proton relaxation has been investigated, addressing a gap in analytical capabilities for highly concentrated dispersions. This technique has the advantages of small footprint, short measurement time, and ease of operation, making it a promising quality control method for the development and manufacture of nanomaterials.
Article
Chemistry, Applied
Maria Belen Franzoni, Andres Gustavo Teobaldi, Gabriela Noel Barrera, Rodolfo Hector Acosta, Pablo Daniel Ribotta, Manuel Isaac Velasco
Summary: The study found changes in crystallinity and swelling index in starch processing, and single-sided NMR was proven to be a useful tool for providing information on dynamic processes.
CARBOHYDRATE POLYMERS
(2022)
Article
Food Science & Technology
Joanna Le Thanh-Blicharz, Jacek Lewandowicz, Zuzanna Malyszek, Przemyslaw Lukasz Kowalczewski, Katarzyna Walkowiak, Lukasz Masewicz, Hanna Maria Baranowska
Summary: Aerogels prepared from native and chemically modified potato starches showed no significant impact on hydration and equilibrium water activity. Chemical modification of starch led to improved water binding, especially in waxy starch derivatives. Increasing amylopectin-to-amylose ratio in starch for aerogel production resulted in decreased equilibrium water activity and increased spin-lattice relaxation time.
Article
Engineering, Chemical
Cong Wang, Yujiao Sun, Zhaoji Yang, Jiantao Fan, Hui Li, Shaoyi Xu
Summary: A carbon-carbon linked polyaromatic electrolyte was synthesized for proton exchange membranes. The membrane displayed low water swelling and slightly higher proton conductivity than Nafion 212. It also exhibited good mechanical properties and electrolyzing performance, as well as better stability compared to Nafion 212 in stress tests and galvanostatic evaluation.
JOURNAL OF MEMBRANE SCIENCE
(2023)
Article
Engineering, Chemical
Terence Cosgrove, Simon Stebbing, Matthew Ackroyd, David Fairhurst, Keith Sanderson, Stuart W. Prescott
Summary: Formulation of particulate dispersions is a complex industrial problem, and solvent relaxation NMR can be used to optimize the formulation process, especially for commonly used commercial silica particles. The experiments, which can be conducted on bench-top or on-line spectrometers, are not limited to silica particles and can be applied to a range of aqueous and non-aqueous dispersions, providing valuable feedback for formulators.
Article
Agriculture, Multidisciplinary
Fabio Sciubba, Maria Enrica Di Cocco, Raffaella Gianferri, Giorgio Capuani, Flavio Roberto De Salvador, Marco Fontanari, Daniela Gorietti, Maurizio Delfini
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2015)
Review
Food Science & Technology
Mena Ritota, Pamela Manzi
FOOD ANALYTICAL METHODS
(2018)
Article
Chemistry, Multidisciplinary
Mena Ritota, Maria Mattera, Maria Gabriella Di Costanzo, Pamela Manzi
JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY
(2018)
Review
Chemistry, Analytical
Mena Ritota, Maria Gabriella Di Costanzo, Maria Mattera, Pamela Manzi
JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY
(2017)
Article
Agriculture, Multidisciplinary
Daniela Pacifico, Lorena Casciani, Mena Ritota, Giuseppe Mandolino, Chiara Onofri, Anna Moschella, Bruno Parisi, Caterina Cafiero, Massimiliano Valentin
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2013)
Article
Chemistry, Analytical
Raffaella Gianferri, Saverio Giampaoli, Valter Magini, Fabio Sciubba, Vincenzo Romano Spica, Maurizio Delfini
MICROCHEMICAL JOURNAL
(2014)
Article
Chemistry, Applied
Fabio Sciubba, Maria Enrica Di Cocco, Raffaella Gianferri, Danilo Impellizzeri, Luisa Mannina, Flavio Roberto De Salvador, Alessandro Venditti, Maurizio Delfini
NATURAL PRODUCT RESEARCH
(2014)
Review
Green & Sustainable Science & Technology
Mena Ritota, Pamela Manzi
Review
Agriculture, Dairy & Animal Science
Mena Ritota, Pamela Manzi
Article
Food Science & Technology
Massimo Lucarini, Alessandra Durazzo, Fabio Sciubba, Maria Enrica Di Cocco, Raffaella Gianferri, Mose Alise, Antonello Santini, Maurizio Delfini, Ginevra Lombardi-Boccia
Article
Biochemistry & Molecular Biology
Pamela Manzi, Maria Gabriella Di Costanzo, Mena Ritota
Summary: This study evaluated the zinc content of different Italian cheeses, with cow cheeses showing the highest zinc content, followed by sheep cheeses, and cheeses from mixed milk. The great variability in zinc content among the samples is influenced by factors such as feeding system, species, and cheese-making process. Most samples made a significant contribution to the zinc Daily Reference Intake, set at 10 mg/day by EU.
Article
Biochemistry & Molecular Biology
Mena Ritota, Raffaella Comitato, Pamela Manzi
Summary: Saffron is a widely consumed spice with various therapeutic and anticancer effects. This study characterized the bioactive compounds in cheeses made with saffron and investigated their antiproliferative effects on different cellular lines. The results showed that crocins were present in all cheese samples, and the antiproliferative effect varied depending on the cheese making process and the milk species used.
Article
Agriculture, Dairy & Animal Science
Federico Paggio, Mena Ritota, Maria Gabriella Di Costanzo, Stefania Barzaghi, Lucia Monti, Alessandro Ulrici, Pamela Manzi
Summary: We investigated the feasibility of increasing the storage temperature of raw milk for Provolone Valpadana cheesemaking and identified optimal conditions for a pre-maturation process. Principal Component Analysis (PCA) was used to analyze the effects of different storage conditions on the chemical, nutritional, and technological characteristics of the raw milk. Four different thermal storage cycles were studied, and it was found that a two-phase thermal cycle at mild refrigeration conditions could be beneficial for milk pre-maturation without compromising its quality.
JOURNAL OF DAIRY RESEARCH
(2023)
Review
Agriculture, Multidisciplinary
Mena Ritota, Pamela Manzi
Summary: The increasing consumer demands for healthier and more sustainable foods has pushed the food industry in the constant research of new foods, new functional ingredients and bioactive compounds, whose production can be considered as far as sustainable. In this sense, application of the edible mushrooms has attracted the attention of industries because of their good nutritional quality, simple and economically affordable growth, taste, flavor, and textural properties, as well as the presence of bioactive compounds with positive effects on human health. This review aims for providing the more recent information about Pleurotus incorporation into foods, with a critical vision looking forward to the future, without forgetting overview of the more recent literature about Pleurotus spp. nutritional value and their healthy promoting compounds.
AIMS AGRICULTURE AND FOOD
(2023)
Article
Biochemistry & Molecular Biology
Mena Ritota, Pamela Manzi
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.
