Abstract：
:The objective of this research was to study the impact of ripening inhibitor level and type on the formation, stability, and activity of antimicrobial thyme oil nanoemulsions formed by spontaneous emulsification. Oil-in-water antimicrobial nanoemulsions (10 wt%) were formed by titrating a mixture of essential oil, ripening inhibitor, and surfactant (Tween 80) into 5 mM sodium citrate buffer (pH 3.5). Stable nanoemulsions containing small droplets (d < 70 nm) were formed. The antimicrobial activity of the nanoemulsions decreased with increasing ripening inhibitor concentration which was attributed to a reduction in the amount of hydrophobic antimicrobial constituents transferred to the separated hydrophobic domain, mimicking bacterial cell membranes, by using dialysis and chromatography. The antimicrobial activity of the nanoemulsions also depended on the nature of the ripening inhibitor used: palm ≈ corn > canola > coconut which also depended on their ability to transfer hydrophobic antimicrobial constituents to the separated hydrophobic domain.
journal_name
Food Chemjournal_title
Food chemistryauthors
Ryu V,McClements DJ,Corradini MG,McLandsborough Ldoi
10.1016/j.foodchem.2017.10.084subject
Has Abstractpub_date
2018-04-15 00:00:00pages
104-111eissn
0308-8146issn
1873-7072pii
S0308-8146(17)31722-3journal_volume
245pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:The slowly digestible properties of high hydrostatic pressure (HHP)-gelatinized non-waxy and waxy rice starches during the retrogradation were evaluated in this study. The results show that slowly digestible starch (SDS) was observed at a higher percentage in HHP-gelatinized, non-waxy and waxy rice starches than in he...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.11.162
更新日期：2014-01-01 00:00:00
abstract：:Turanose, a potential novel sweetener in food industry, can be synthesized by Neisseria polysaccharea amylosucrase (NpAS). However, the malt-oligosaccharide byproduct affects the yield. In this study, the NpAS mutant G396S, which was expected to interfer with the extension of glucan by increasing steric hindrance, was...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126212
更新日期：2020-06-01 00:00:00
abstract：:In this study the effect of oxalic acid (OA) treatment of artichoke plants (Cynara scolymus L.) on head artichoke development and on artichokes quality parameters (weight loss, firmness, and color), respiration rate, antioxidant activity and phenolics (measured by Folin Ciocalteu and HPLC-DAD-ESI/MSn) at harvest and d...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.03.051
更新日期：2017-09-01 00:00:00
abstract：:In this study, the effect of roasting on the formation of furan in nuts was investigated. Nut samples were roasted at 150-200 °C for 5-25 min. As the roasting temperature and roasting time increased, the levels of furan in the nuts increased up to 348 ng/g. The concentration of furan was 2.76-224, 0.71-69.0, 1.46-348,...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127338
更新日期：2020-11-30 00:00:00
abstract：:Five fruits species commonly cultivated and consumed in Madeira Island (Portugal) were investigated for their phenolic profile by means of reversed phase high-performance liquid chromatography coupled to diode array detection and electrospray ionisation mass spectrometry (HPLC-DAD-ESI/MS(n)) and antioxidant potential....
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.09.163
更新日期：2015-04-15 00:00:00
abstract：:Thermally accelerated oxidative degradation of wolfberry pulp was kinetically monitored using model-free and model-based approaches. Kinetic calculations were performed based on simultaneous thermal analysis measurements in an air at four different heating rates. From kinetic analysis, new developed mechanistic scheme...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128530
更新日期：2021-05-01 00:00:00
abstract：:Introducing okara to develop high-fiber tofu (HFT) can effectively increase the utilization of soy residues as well as enhance the nutrition of tofu. However, okara degrades the glucono-δ-lactone (GDL)-induced tofu quality. Current results showed that microbial transglutaminase (TGase) remarkably enhanced the gel stre...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.03.038
更新日期：2019-08-15 00:00:00
abstract：:We present an implementation of the absolute quantification (AQUA) method for monitoring of peptide abundance in complex mixtures of processed proteins. Specific peptide markers from meats (chicken, duck, goose, pork and beef) and common protein allergenic additives (soy, milk and egg white preparations) were chosen a...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.08.131
更新日期：2019-02-15 00:00:00
abstract：:A novel copper hydroxy phosphate@MOF composite DMP-Cu decorated by 2, 5-dimercapto-1, 3, 4-thiadiazol was facilely prepared and characterized. A dispersive SPE strategy using DMP-Cu as adsorbent combined with atomic fluorescence spectroscopy was developed for the selective capture of trace total mercury in rice sample...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128508
更新日期：2021-05-01 00:00:00
abstract：:A single pump cycling-column-switching technique has been developed for the iodate analysis in edible salt. Homemade high exchange capacity columns were adopted for the separation of iodate and chloride. Iodate could be retained and concentrated in a homemade concentrator column after eluents passing through the suppr...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.01.070
更新日期：2013-08-15 00:00:00
abstract：:Catechins are the major bioactive compounds existing in tea leaves (Camellia sinensis). Dehydroascorbic acid is (DHAA) a reactive dicarbonyl species and previous studies have demonstrated that catechins could effectively trap DHAA to form ascorbyl adducts of catechins, especially epigallocatechin gallate (EGCG). Since...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.04.050
更新日期：2018-09-30 00:00:00
abstract：:Traditional methods evaluating fish quality do not involve comprehensive qualification and quantification of quality-related components. The objective of this study was to investigate the effect of vacuum impregnated fish gelatin (FG) and grape seed extract (GSE) on metabolites of tilapia fillets during storage using ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.05.001
更新日期：2019-09-30 00:00:00
abstract：:In this study, zein, propylene glycol alginate (PGA) and surfactant ternary complexes were fabricated by antisolvent co-precipitation method. Two types of surfactants (rhamnolipid and lecithin) were applied to generate zein-PGA-rhamnolipid (Z-P-R) and zein-PGA-lecithin (Z-P-L) ternary complexes, respectively. Results ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.03.077
更新日期：2018-08-30 00:00:00
abstract：:The effect of hop sourdough fermentation combined with rice bran (RB) addition was investigated for improving technological, bioactive and sensory properties of wheat bread by optimizing the quantities of RB, yeast, sourdough and hop extract contents based on response surface methodology. The bread produced according ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.01.145
更新日期：2019-07-01 00:00:00
abstract：:In this study, a chicken meat containing AgNPs (candidate reference material Nanolyse 14) has been used as a model matrix to study the fate and behaviour of AgNPs upon oral ingestion following an in vitro model that included saliva, gastric and intestinal digestions. The behaviour of a 40nm AgNPs standard solution dur...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.11.091
更新日期：2017-04-15 00:00:00
abstract：:The feasibility of hyperspectral imaging (HSI) (400-1000nm) for tracing the chemical spoilage extent of the raw meat used for two kinds of processed meats was investigated. Calibration models established separately for salted and cooked meats using full wavebands showed good results with the determination coefficient ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.11.093
更新日期：2017-04-15 00:00:00
abstract：:The profile of minor compounds, such as alcohols, sterols, free and alkyl fatty acids, waxes, etc., was investigated in different vegetable oils by a comprehensive gas chromatographic system, coupled with a simultaneous dual detection (flame ionisation detector and mass spectrometer) for quantitative and qualitative p...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.06.048
更新日期：2016-12-01 00:00:00
abstract：:Lupine (Lupinus sp.) is a valuable source of plant proteins. There is little knowledge on the impact of food processing on composition and sensory properties of lupine products. In this research, we investigated the impact of fermentation with five starters of lactic acid bacteria on the sensory quality and flavor-act...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128852
更新日期：2021-06-01 00:00:00
abstract：:Adulteration of milk with whey is difficult to detect because these two have similar physical and chemical characteristics. The traditional methodologies to monitor this fraud are based on the analysis of caseinomacropeptide. The present study proposes a new approach to detect and quantify this fraud using the fatty a...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.07.035
更新日期：2016-12-15 00:00:00
abstract：:The effects of fermentation on the dynamic state of proton populations, digestibility, and functional properties of potato flours prepared from Atlantic and Kexin No. 1 were investigated. Depending on the changes in moisture content and digestibility of potato flours during fermentation, three proton populations were ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126161
更新日期：2020-05-30 00:00:00
abstract：:The objective of the study was to investigate how blending of triacylglycerols and diacylglycerols affected the melting and crystallisation properties in a solid fat system. Lard-based diacylglycerols (DAGs) were blended with lard in various concentrations (0%, 1%, 5%, 10%, 20%, 50%, 60%, 70%, 80%, 90%, and 100%). The...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.10.070
更新日期：2013-05-01 00:00:00
abstract：:Water-soluble polysaccharides from Pavlova viridis and Sarcinochrysis marina Geitler (P0 and S0, respectively) and their degradation fragments (P1, P2, S1, S2 and S3) were screened for their antioxidant activity using 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl-radical (OH) scavenging, lipid peroxidation (LPO) inhi...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.03.067
更新日期：2014-10-01 00:00:00
abstract：:The germination rate, fresh weight, as well as the contents of anthocyanins and glucosinolates in broccoli sprouts treated with different kinds of sugars, including sucrose, glucose, fructose, mannitol, and fructose/glucose (1:1), were investigated. The results showed that all the sugars induced the accumulation of an...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.05.078
更新日期：2011-12-01 00:00:00
abstract：:Application of FT-Raman spectroscopy for simultaneous quantification of carotenoids, carbohydrates, polyacetylenes and phenylpropanoids with high bioactive potential was investigated in storage roots of Daucus carota. Within single FT-Raman experiment carbohydrates, carotenoids, and polyacetylenes could be reliably qu...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.05.176
更新日期：2016-12-01 00:00:00
abstract：:There has been increasing recent concern about the agricultural use of organophosphorus pesticides. A rapid and sensitive fluorescence assay for the detection of three organophosphorus pesticides has therefore been developed using 6-carboxy-fluorescein labeling aptamer as the probe and functionalized magnetic nanopart...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125534
更新日期：2020-03-01 00:00:00
abstract：:A polyphenol oxidase was purified and characterised from leaves of the common spiderflower. Purification sequentially with ammonium sulphate, dialysis, DEAE-Sepharose ion-exchange chromatography and Sephadex G-75 gel filtration chromatography resulted in 37.8-fold enrichment in the specific activity and 44.3% recovery...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.05.062
更新日期：2011-12-01 00:00:00
abstract：:The effects of using electrospun chitosan fibres as a wrapping material for dry-ageing beef was studied and compared to traditional dry-ageing and wet-ageing of beef for up to 21 days. The chitosan treatment showed improved results in terms of yield, reduction of microbial counts, yeasts and moulds, and lighter appear...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.03.088
更新日期：2015-10-01 00:00:00
abstract：:The bovine milk fat globule membrane (MFGM) has many associated biological activities, many of which are linked with specific carbohydrate structures of MFGM glycoconjugates. Bovine buttermilk is a commercially viable source of MFGM and is an under-valued by-product of butter making. However, the changes in buttermilk...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.05.027
更新日期：2016-11-15 00:00:00
abstract：SCOPE:The microorganisms that make up kefir grains are well known for lactose fermentation, but the extent to which they hydrolyze and consume milk proteins remains poorly understood. Peptidomics technologies were used to examine the proteolytic activity of kefir grains on bovine milk proteins. METHODS AND RESULTS:Gel...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.10.116
更新日期：2016-04-15 00:00:00
abstract：:In this study, a novel ultra-performance liquid chromatography coupled with quadrupole/time-of-flight mass spectrometry (UPLC-QTOF-MS/MS)-guidance strategy was proposed for preparation of sulfur-containing derivatives in sulfur-fumigated edible herbs. Being versatile in both chromatographic separation and mass spectro...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.10.151
更新日期：2018-04-25 00:00:00
