Abstract：
:Flaxseed oil was microencapsulated, employing a wall material matrix of either chickpea (CPI) or lentil protein isolate (LPI) and maltodextrin, followed by freeze-drying. Effects of oil concentration (5.3-21.0%), protein source (CPI vs. LPI) and maltodextrin type (DE 9 and 18) and concentration (25.0-40.7%), on both the physicochemical characteristics and microstructure of the microcapsules, were investigated. It was found that an increase in emulsion oil concentration resulted in a concomitant increase in oil droplet diameter and microcapsule surface oil content, and a decrease in oil encapsulation efficiency. Optimum flaxseed oil encapsulation efficiency (∼83.5%), minimum surface oil content (∼2.8%) and acceptable mean droplet diameter (3.0 μm) were afforded with 35.5% maltodextrin-DE 9 and 10.5% oil. Microcapsules, formed by employing these experimental conditions, showed a protective effect against oxidation versus free oil over a storage period of 25 d at room temperature.
journal_name
Food Chemjournal_title
Food chemistryauthors
Karaca AC,Nickerson M,Low NHdoi
10.1016/j.foodchem.2013.01.040subject
Has Abstractpub_date
2013-08-15 00:00:00pages
448-57issue
1-4eissn
0308-8146issn
1873-7072pii
S0308-8146(13)00064-2journal_volume
139pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:In the present work, we studied the chemical composition of Chinese artichoke (S. affinis tubers) by analyzing its polar constituents and its macro- and micro- nutrients. A total of nine compounds were isolated from the tuber ethanolic extract and structurally elucidated by Nuclear Magnetic Resonance (NMR) spectroscop...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.10.096
更新日期：2017-04-15 00:00:00
abstract：:The composition of volatile compounds in Korla fragrant pears was determined using headspace solid-phase microextraction followed by a gas chromatography-mass spectrometry analysis using fruits at 30, 90, and 150 days after bloom. Hexanal, (E)-2-hexenal, 1-hexanol, (E)-2-hexen-1-ol, (Z)-3-hexen-1-ol, and hexyl acetate...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125337
更新日期：2020-01-01 00:00:00
abstract：:Hedyotis diffusa Willd. (Baihuasheshecao) is an ingredient of herbal teas commonly consumed in the Orient and tropical Asia for cancer treatment and health maintenance. In the market, this ingredient is frequently adulterated by the related species Hedyotis corymbosa (L.) Lam. The objective of this study is to develop...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.05.085
更新日期：2013-12-01 00:00:00
abstract：:The nutritional and commercial value of the sweet cherry provides it a great economic importance in Italy. The aim of this study was to characterize 35 sweet cherry cultivars and one of sour cherry, by analyzing values of different pomological and nutraceutical traits, identifying cultivars with antioxidant activity a...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127515
更新日期：2020-12-15 00:00:00
abstract：:Cyanidin-3-glucoside is a major anthocyanin in legumes, black rice, and purple potato, and has anti-inflammatory and antioxidant properties. In the present study, the effect of acylation on cyanidin-3-glucoside lipophilicity, stability, and antioxidant capacity was investigated. Cyanidin-3-glucoside was enzymatically ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128482
更新日期：2021-05-01 00:00:00
abstract：:An efficient and reliable duplex SYBR Green real-time quantitative PCR (qPCR) method for beef products adulteration detection was developed based on bovine specific and vertebrate universal primers. By analyzing the numbers, positions (Tm value) of melting curve peaks of the duplex PCR products, we simultaneously iden...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127932
更新日期：2021-02-15 00:00:00
abstract：:Betalains are violet-red, natural food grade pigments with health benefits; however, their stability limits its use in industrial food processing. This can be overcome by placing the betalains in lecithin nanoliposomes (NLs), which causes a 76% improvement of betalain colour and stability. Extended sonication time (8 ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127442
更新日期：2020-12-15 00:00:00
abstract：:Citrus peel is a good source of flavonoids, with higher content in relation to pulp. This study proposed to investigate the anti-lipogenic potential of a newly developed citrus flavonoids extract, obtained from citrus industrial residue, bioprocessed in order to generate a commercial source of some flavonoids naturall...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.11.109
更新日期：2016-04-15 00:00:00
abstract：:The aim of this study was to increase the baked flavour of low-acrylamide potato products. Strecker aldehydes and pyrazines make an important contribution to the flavour of potato products and are formed alongside acrylamide in the Maillard reaction. However, the Maillard reaction can be directed in favour of aroma fo...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128024
更新日期：2021-03-01 00:00:00
abstract：:Tamarillo (Solanum betaceum Cav.) is an underutilised fruit in Malaysia. The fruit, however, contains good proportions of soluble fibre, protein, starch, anthocyanins and carotenoids. Amongst the fruits, only tamarillo mesocarp contains both polar (anthocyanins) and non-polar (carotenoids) pigments. The ability to ret...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.03.010
更新日期：2015-09-01 00:00:00
abstract：:Water dynamics and protein denaturation in surf clam during heating were studied by the two-dimensional low-field nuclear magnetic resonance (LF-NMR) T1-T2 relaxation technique. A significant change was found for clam around 80 °C and direct visualization of the water state change was provided by the magnetic resonanc...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126622
更新日期：2020-08-01 00:00:00
abstract：:Lipid-soluble pigments make great contributions to the color of green tea. This study aimed to rapidly and simultaneously measure six main types of lipid-soluble pigments in green tea by using the visible and near-infrared (Vis-NIR) spectroscopy. A total of 135 tea samples with five kinds and three grades were collect...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.07.039
更新日期：2019-01-01 00:00:00
abstract：:The polyphenolic composition, antioxidant properties and multielement profile of selected red wines from Morocco were evaluated. The polyphenolic contents resulted higher than those reported elsewhere for the same variety of wines; the highest quantity was found in Cabernet Sauvignon, followed by Merlot, and last by S...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.05.022
更新日期：2011-12-01 00:00:00
abstract：:Goat milk oligosaccharides represent an unexplored multi-functional ingredient for the dairy industry. Here, we qualitatively and quantitatively compared the N/O-glycome at different lactation stages via online hydrophilic interaction chromatography-tandem mass spectrometry. Complex N-glycans and high mannose N-glycan...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128221
更新日期：2021-04-16 00:00:00
abstract：:A series of xanthans containing different levels of the charged group pyruvate has been examined. The X-ray diffraction patterns of the powders of these materials had different levels of a sharp pattern superimposed on an amorphous background. As the moisture content increased so the intensity of the sharp pattern inc...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.01.096
更新日期：2013-08-15 00:00:00
abstract：:Alpha-amylase/trypsin bi-functional inhibitors (ATIs) are non-gluten protein components of wheat and other cereals that can hypersensitise the human gastrointestinal tract, eventually causing enteropathies in predisposed individuals. These inhibitory proteins can act both directly by targeting specific pro-inflammator...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.07.020
更新日期：2016-12-15 00:00:00
abstract：:Influence of heat pump drying (HP at 40, 45 and 50 °C), tray drying (TD) and sun drying (SD) on the quality of Arabica coffee was evaluated. Drying process did not affect the caffeine content, but influenced levels of some amino acids. Sucrose content was higher in HP and TD than in SD green coffees. The perceived aro...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.03.152
更新日期：2019-09-01 00:00:00
abstract：:Development of anthracnose disease caused by Colletotrichum gloeosporioides Penz. is one of the major issues within the avocado supply chain. Exposure to methyl jasmonate (MeJA) and methyl salicylate (MeSA) vapours at 10 and 100µmoll-1 was investigated as an alternative solution to commercial fungicide - prochloraz® t...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.04.063
更新日期：2017-11-01 00:00:00
abstract：:Microalgae are good crops to produce natural pigments because of their high growth rates. Tropical zones are better locations than temperate areas for microalgal cultivation because they have longer duration of daylight and more stable temperatures throughout the year, but the high temperatures pose a challenge to mic...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.11.133
更新日期：2013-06-15 00:00:00
abstract：:Lipid decomposition of saithe (Pollachius virens) light and dark muscles was monitored during frozen storage at -25°C of raw (up to 18 months) and cooked products. Samples were cooked after 0, 6 and 12 months raw storage then refrozen and stored at -25°C for 12 months to determine the stability of cooked-then-stored s...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.05.068
更新日期：2014-12-01 00:00:00
abstract：:In this work, a simple and high sensitivity electrochemical sensor was developed to determine Sudan I based on Pt/CNTs nanocomposite ionic liquid modified carbon paste electrode (Pt/CNTs/ILCPE) using cyclic voltammetry, electrochemical impedance spectroscopy (EIS) and square wave voltammetry (SWV) methods. The novel s...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.07.020
更新日期：2013-12-15 00:00:00
abstract：:A series of five Vitis vinifera L. cv Cabernet Sauvignon wines were produced from sequentially-harvested grape parcels, with alcohol concentrations between 12% v/v and 15.5% v/v. A multidisciplinary approach, combining sensory analysis, consumer testing and detailed chemical analysis was used to better define the rela...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.12.099
更新日期：2014-07-01 00:00:00
abstract：:A reversed-phase high performance liquid chromatographic coupled to ultraviolet detection (RP-HPLC/UV) method was developed for simultaneous determination of 15 phenolic compounds and caffeine in TEAS (green tea, oolong tea, black tea and mate). Furthermore, the extraction process of total phenolic contents (TPC) from...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.09.050
更新日期：2015-04-01 00:00:00
abstract：:Four synthesized terpenyl-ß-D-glycopyranosides (geranyl, neryl, citronellyl, myrtenyl) were subjected to enzymatic (AR 2000, pH 5.5) and acid (citric buffer, pH 2.5) hydrolysis. Decrease of glycosides was measured by HPLC and the volatiles released--by comprehensive gas chromatography-mass spectrometry (GC × GC-ToF-MS...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.05.089
更新日期：2016-01-01 00:00:00
abstract：:For clementine juice, previous data indicate a possible food-drug interaction with substrates of key enzymes responsible for drug metabolism (i.e. cytochrome P450 [CYP] 3A4, CYP1A2). However, which compounds in clementine juice are responsible for these effects are unknown. Therefore, we aimed to identify the compound...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126578
更新日期：2020-07-30 00:00:00
abstract：:This work developed an analytical method to differentiate conventional and omega-3 fat acids enriched eggs by Raman spectroscopy and multivariate supervised classification with Partial Least Squares Discriminant Analysis (PLS-DA). Forty samples of enriched eggs and forty samples of different types of common eggs from ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.12.084
更新日期：2019-02-01 00:00:00
abstract：:This research aims to clarify the interactions that occur in a food model system consisting of glucose, asparagine and chitosans. Low molecular weight chitosan exerted a potent inhibitory effect (46.8%) on acrylamide and Maillard reaction products (MRPs) (>52.6%), respectively. Compared to a previous study conducted u...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.09.119
更新日期：2018-03-15 00:00:00
abstract：:Hesperidin hydrolysates (HHS) was produced by the hydrolysis of hesperidin (HDN) in previous studies. The potential components in HHS were identified by LC-MS, and minor components (MCS) in HHS were isolated. Antioxidant activities by radical-scavenging capacities, reducing capacity and β-carotene-linoleate assay, ant...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127539
更新日期：2021-01-30 00:00:00
abstract：:A generic extraction and UHPLC-Q-Orbitrap™-HRMS method was developed for four insect species (mealworm, grasshopper, house cricket and black soldier fly) analyzing a large spectrum of organic chemical contaminants, including pesticides (n = 25), (veterinary) drugs (n = 29), and mycotoxins (n = 23). To prove the method...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.04.082
更新日期：2019-09-30 00:00:00
abstract：:Cocoa beans are susceptible to fungal contamination and often contain substantial amounts of ergosterol, the precursor to vitamin D2. We hypothesized that sun-drying the fermented cocoa beans might lead to the conversion of ergosterol to vitamin D2. We quantified vitamin D in cocoa and cocoa-based foods by liquid chro...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.06.098
更新日期：2018-12-15 00:00:00
