Abstract:
:Anthocyanins are prone to chemical degradation and color fading in the presence of vitamin C. The potential of three amino acids (l-phenylalanine, l-tyrosine, l-tryptophan) and a polypeptide (ε-poly-l-lysine) in prolonging the color stability of purple carrot anthocyanins (0.025%) in model beverages (0.05% l-ascorbic acid, citric acid, pH 3.0) stored at elevated temperature (40°C/7 days) was examined. In the absence of amino acids or peptides, anthocyanin degraded at first-order reaction rate. Addition of amino acids or peptide (0.1%) increased the color stability of anthocyanins, with the most significant improvement observed for l-tryptophan. The average half-life of anthocyanin color increased from 2 days to 6 days with l-tryptophan addition. Fluorescence quenching measurements revealed that the l-tryptophan interacted with anthocyanins mainly through hydrogen bonding, although some hydrophobic interaction may also have been involved. Overall, this study suggests that amino acid or peptide addition may prolong the color stability of anthocyanin in beverage products.
journal_name
Food Chemjournal_title
Food chemistryauthors
Chung C,Rojanasasithara T,Mutilangi W,McClements DJdoi
10.1016/j.foodchem.2016.09.087subject
Has Abstractpub_date
2017-03-01 00:00:00pages
277-284eissn
0308-8146issn
1873-7072pii
S0308-8146(16)31470-4journal_volume
218pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract::Various 6-methoxytetrahydro-β-carboline derivatives, namely BEN (6-methoxy-1-phenyl-2,3,4,9-tetrahydro-1H-pyrido[3,4-b]indole), ANI (6-methoxy-1-(4-methoxyphenyl)-2,3,4,9-tetrahydro-1H-pyrido[3,4-b]indole), ACE (6-methoxy-1-methyl-2,3,4,9-tetrahydro-1H-pyrido[3,4-b]indole) and VAN (2-methoxy-4-(6-methoxy-2,3,4,9-tetra...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.03.044
更新日期:2015-09-15 00:00:00
abstract::Cassava, rice, and banana flours were used individually to replace wheat flour in cereal-legume-based composite flours. The proximate composition, mineral content, antinutritional effect, mineral molar ratios, and aflatoxin level were investigated. Replacing wheat flour with rice flour significantly (P < 0.05) improve...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.02.055
更新日期:2019-07-15 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::Cyprodinil is among the most common agrochemical residues found in highly perishable fruits, such as strawberries. In the present study, high-affinity monoclonal antibodies to this anilinopyrimidine fungicide were raised for the first time with the aim to produce valuable immunochemical analytical assays. Cyprodinil b...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.04.119
更新日期:2015-11-15 00:00:00
abstract::This paper presents a simple, accurate and multi-sample method for the determination of proline in wines thanks to a 96-well microplate technique. Proline is the most abundant amino acid in wine and is an important parameter related to wine characteristics or maturation processes of grape. In the current study, an imp...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.10.135
更新日期:2014-05-01 00:00:00
abstract::The impact of oil type and fatty acid chain length on the development of food-grade microemulsions for the entrapment of β-carotene was investigated. The microemulsion region of a ternary phase diagram containing short chain monoglycerides was larger than for di- and triglycerides when Tween 80 was used as surfactant....
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.11.056
更新日期:2015-05-01 00:00:00
abstract::The contribution of the emulsion rheological properties and the viscoelastic of the interface adsorbed layer to the emulsification mechanism of ovalbumin (OVA)-chitosan (CS) mixtures were investigated. In comparison to the treatment with OVA alone and OVA/CS mixtures at pH 4.0, the addition of CS at pH 5.5 increased t...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.01.067
更新日期:2018-06-30 00:00:00
abstract::Dextran or xanthan were used as model exocellular polysaccharides (EPS) to compare the extraction efficiency of EPS from skim milk acid gels using three different protocols. Extraction yields, residual protein concentrations and the macromolecular properties of extracted EPS were determined. For both model EPS, the hi...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.06.121
更新日期:2018-01-15 00:00:00
abstract::This study evaluated the physicochemical characterization and rheological behavior of gabiroba pulp, and a gabiroba jam formulation. Gabiroba pulp presented a heterogeneous ultrastructure with a denser area formed by a compact mesh and a porous interface containing fibers. The fibers' presence promoted a slip effect w...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.05.004
更新日期:2018-10-15 00:00:00
abstract::Bitter sensation is mediated by various bitter taste receptors (T2Rs), thus T2R antagonists are actively explored. Our objective was to look for novel T2R blockers in hen protein hydrolysate (HPH). We screened the least bitter HPH fractions using electronic tongue, and analyzed their peptide sequences and calcium mobi...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.01.059
更新日期:2019-06-15 00:00:00
abstract::Quercetin, the primary dietary flavonol, exerts a strong inhibitory effect on calcineurin (CN), a unique Ca(2+)/calmodulin-dependent serine/threonine protein phosphatase. Using fluorescence spectroscopy (FS) we showed quercetin strongly bound to calcineurin catalytic subunit (CNA) with a ratio of 1:1; we also showed t...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2011.01.119
更新日期:2011-08-01 00:00:00
abstract::In this work, in order to discriminate the geographical origin of wheat, δ(13)C and δ(15)N values of 35 wheat samples originated from different regions were determined, using the method of element analyser-stable isotope ratio mass spectrometry. The results indicated that wheat from Australia, the USA, Canada and Chin...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.11.006
更新日期:2015-05-01 00:00:00
abstract::Fruiting bodies of the oyster mushroom Pleurotus ostreatus were illuminated with UV-B with a light intensity maximum at 310-320 nm and 11.5 W/m² for 60 min at 20 °C. Changes of the sterol and fatty acid spectrum were quantified. The onset of ergocalciferol (vitamin D₂) formation was immediate in fruiting bodies illumi...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.10.064
更新日期:2014-04-15 00:00:00
abstract::The purpose of this study was to structurally characterise the polar lipids of sea bass (Dicentrarchus labrax), fed with an experimental diet containing olive pomace (OP), that exhibit cardioprotective activities. OP has been added to conventional fish oil (FO) feed at 4% and this was the OP diet, having been suppleme...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.08.091
更新日期:2014-02-15 00:00:00
abstract::In this study, the influence of four cooking methods (baking, boiling, microwaving and frying) was evaluated on the nutritional value of kutum roach. Proximate, fatty acid composition, vitamin and mineral contents and also nutritional quality indices (NQI) of kutum roach were investigated before and after cooking trea...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.10.012
更新日期:2014-04-01 00:00:00
abstract::An accurate method for the analysis of γ-aminobutyric acid (GABA) in rice grain was developed using trimethylsilyl (TMS) derivatization and stable isotope dilution gas chromatography-mass spectrometry. When this method was used with GABA‑d6 as an internal standard (IS), the observed GABA concentration was maintained a...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.06.036
更新日期:2018-11-15 00:00:00
abstract::In this study, chia seed oil (CSO) microcapsules were produced using three types of shell materials, including chia seed protein (CPI), chia seed gum (CSG) and CPI-CSG complex coacervates. Synchrotron-Fourier transform infrared (S-FTIR) microspectroscopy was used to investigate the effect of shell materials on the dis...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.09.043
更新日期:2019-03-01 00:00:00
abstract::Fluorescent brightener 52 (FWA52) is a coumarin-based compound, and it is difficult to degrade owing to its high chemical stability. Up to now, several methods have been developed to extract and determine FWAs, but toxic, volatile and harmful organic solvents are often used. In this paper, a novel method for the extra...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125870
更新日期:2020-05-01 00:00:00
abstract::The ferric reducing antioxidant power (FRAP) assay was recently adapted to a microplate format. However, microplate-based FRAP (mFRAP) assays are affected by sample volume and composition. This work describes a calibration process for mFRAP assays which yields data free of volume effects. From the results, the molar a...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.11.009
更新日期:2015-05-01 00:00:00
abstract::The influence of fatty acid composition on formation of new compounds at frying temperatures has been studied in seven samples of sunflower oils widely differing in their fatty acid composition. Thermal oxidation assays as well as frying experiments were carried out and samples were evaluated by measuring the new comp...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.06.128
更新日期:2012-12-15 00:00:00
abstract::This study aimed to investigate the inhibitory effect of chestnut inner skin extract (CISE) on the activity of postprandial blood sugar-related enzymes. In total, 12 flavonoids were identified by HPLC-TOF-MS. CISE showed strong and weak inhibition on α-amylase and α-glucosidase, with the IC50 of 27.2 and 2.3 μg/mL, re...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.126847
更新日期:2020-09-15 00:00:00
abstract::Acrylamide found in thermal-treated foods has led to an intensive and persistent research effort, since it is a neurotoxic, genotoxic and probable carcinogenic compound to humans. Plant polyphenols are the most abundant antioxidants in human diet. Several researches indicated that the polyphenols affected the acrylami...
journal_title:Food chemistry
pub_type: 杂志文章,评审
doi:10.1016/j.foodchem.2015.03.122
更新日期:2015-11-01 00:00:00
abstract::Mushrooms are a complementary foodstuff and considered to be consumed locally. The demand for mushrooms has increased in recent years, and the mushroom trade is becoming global. Mushroom origin is frequently obscured from the consumer. Mushrooms are considered excellent bioindicators of environmental pollution. The ac...
journal_title:Food chemistry
pub_type: 杂志文章,评审
doi:10.1016/j.foodchem.2013.12.083
更新日期:2014-07-01 00:00:00
abstract::Stability of enzymes is an important parameter for their industrial applicability. Here, we report successful immobilization of β-amylase (bamyl) from peanut (Arachis hypogaea) onto Graphene oxide-carbon nanotube composite (GO-CNT), Graphene oxide nanosheets (GO) and Iron oxide nanoparticles (Fe3O4). The Box-Behnken D...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.10.092
更新日期:2018-04-15 00:00:00
abstract::Blanching is an important process in the preparation of navy beans (Phaseolus vulgaris L.) for canning. We here explore the effect of blanching which can profoundly affect protein composition and introduce protein-primary-level modifications. Amino acid analysis showed significantly decreased protein abundance (58.5%)...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128950
更新日期:2021-06-01 00:00:00
abstract::The degradation of phenylalanine initiated by 2-pentenal, 2,4-heptadienal, 4-oxo-2-pentenal, 4,5-epoxy-2-heptenal, or 4,5-epoxy-2-decenal in the presence of phenolic compounds was studied to determine the structure-activity relationship of phenolic compounds on the protection of amino compounds against modifications p...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.02.097
更新日期:2017-08-15 00:00:00
abstract::The phenolic profile of two samples of commercial Douro red wines, a table red wine (RM) and a Port wine (PR), was analysed by HPLC-DAD after purification by solid phase extraction (SPE). Eighteen phenolic compounds belonging to benzoic acids, hydroxycinnamic acids and anthocyanins were determined. The presence of tan...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.04.070
更新日期:2014-11-15 00:00:00
abstract::During wine consumption, aroma compounds are released from the wine matrix and are transported to the olfactory receptor in vivo, leading to retronasal perception which can affect consumer acceptance. During this process, in addition to the influence of the wine matrix compositions, some physiological factors can sign...
journal_title:Food chemistry
pub_type: 杂志文章,评审
doi:10.1016/j.foodchem.2020.128957
更新日期:2021-06-01 00:00:00
abstract::This work seeks to understand the kinetics of O2 and SO2 consumption of air-saturated red wine as a function of its chemical composition, and to describe the chemical changes suffered during the process in relation to the kinetics. Oxygen Consumption Rates (OCRs) are faster with higher copper and epigallocatechin cont...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.08.090
更新日期:2018-02-15 00:00:00
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 t...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.01.040
更新日期:2013-08-15 00:00:00