Abstract：
:Cytotoxicity and genotoxicity of sodium acetate (SA), sodium diacetate (SDA), and potassium sorbate (PS) was tested on Human Umbilical Vein Endothelial Cells (HUVEC). Cytotoxicity was investigated by MTT assay and flow cytometry analysis, while genotoxicity was evaluated using DNA fragmentation and DAPI staining assays. The growth of treated HUVECs with various concentrations of SA, SDA and PS decreased in a dose-and time-dependent manner. The IC50 of 487.71, 485.82 and 659.96 µM after 24 h and IC50 of 232.05, 190.19 and 123.95 µM after 48 h of treatment were attained for SA, SDA and PS, respectively. Flow cytometry analysis showed that early and late apoptosis percentage in treated cells was not considerable. Also neither considerable DNA fragmentation nor DNA smear was observed using DAPI staining and DNA ladder assays. Overall, it can be concluded that the aforementioned food additives can be used as safe additives at low concentration in food industry.
journal_name
Food Chemjournal_title
Food chemistryauthors
Mohammadzadeh-Aghdash H,Sohrabi Y,Mohammadi A,Shanehbandi D,Dehghan P,Ezzati Nazhad Dolatabadi Jdoi
10.1016/j.foodchem.2018.03.020subject
Has Abstractpub_date
2018-08-15 00:00:00pages
211-215eissn
0308-8146issn
1873-7072pii
S0308-8146(18)30437-0journal_volume
257pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全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：:Vitamin E analysis in green vegetables is performed by an array of different methods, making it difficult to compare published data or choosing the adequate one for a particular sample. Aiming to achieve a consistent method with wide applicability, the current study reports the development and validation of a fast mic...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.03.099
更新日期：2013-11-15 00:00:00
abstract：:The effect of variation in acid gel pH during cream cheese production was investigated. The gel microstructure was denser and cheese texture firmer, as the pH decreased from pH 5.0 to pH 4.3, despite the viscoelasticity of these gels remaining similar during heating. Protein hydration and secondary structure appeared ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127327
更新日期：2020-12-01 00:00:00
abstract：:The present study aimed to verify the efficiency of microwave hydrodiffusion and gravity (MHG) by partially removing water from grapes while simultaneously obtaining a phenolic-rich extract. In addition, the effect of heating on phenolic compound degradation of pre-dehydrated grapes, the extract, and economic viabilit...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127723
更新日期：2021-02-01 00:00:00
abstract：:Viscosity is a property that exerts great influence on the body of wines, since it affects the sensation of thickness in the mouth. The present study refers to the quantitative correlation of the major components of wine, alcohol, reduced sugar, glycerol and total acidity, in its viscosity. Various model aqueous solut...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125191
更新日期：2019-12-01 00:00:00
abstract：:The effect of CaCl2 on denaturation and aggregation of silver carp myosin incubated at 40 °C was investigated by circular dichroism spectroscopy, surface hydrophobicity (S0-ANS), total sulfhydryl (SH) group content, zeta potential, turbidity, z-average diameter (dz), and dynamic rheological analysis. During setting at...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.03.130
更新日期：2015-10-15 00:00:00
abstract：:The objective of this study was to examine the effect of particle size distribution on physical, chemical and functional properties of unripe banana flour for the first time. A pure triploid (AAA group) of Musa acuminata subgroup Cavendish (°Brix;0.2, pH;4.73, titratable acidity; 0.56g/100g malic acid, total solids; 2...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.06.064
更新日期：2016-12-15 00:00:00
abstract：:The structural characteristics of noodle dough under different vacuum mixing times were investigated using three flour samples by texture profile analysis (TPA), SEM, FTIR micro-imaging, and by measuring the glutenin macropolymer and free -SH content. The sheeted dough mixed for 8 min presented better textural propert...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.04.045
更新日期：2015-12-01 00:00:00
abstract：:The thermodynamics of the mimetic interaction of lactisole and sweeteners with fullerenols as a synthetic sweet receptor model was elucidated by Isothermal Titration Calorimetry (ITC) technique. The presence of lactisole resulted in great differences in thermodynamics of the sweeteners binding with fullerenols in whic...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.03.008
更新日期：2011-09-01 00:00:00
abstract：:Montmorillonite calcium (MMT-Ca) was functionalized with cetyltrimethylammonium bromide (CTAB) via cationic exchange effects. Compared with MMT-Ca, the resulting CTAB functionalized MMT-Ca (CTAB/MMT-Ca) greatly increased the oxidation peak current of sunset yellow, indicative of strong signal enhancement effects. The ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.10.075
更新日期：2015-04-15 00:00:00
abstract：:Traditional Chinese sauces, especially soy sauce, vinegar, and oyster sauce, provide foods with special color, flavor, and taste. However, during their manufacturing process, Maillard reaction products (MRPs) might be formed and cause adverse effects on human health. This study detected the levels of some typical MRPs...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128319
更新日期：2021-04-16 00:00:00
abstract：:The impact of different concentrations of Na(+), K(+), Ca(2+), Mg(2+), Fe(2+), and Zn(2+) on the degradation of adenosine triphosphate (ATP) and the influence of these ions on the activity of adenosine monophosphate deaminase (AMP-deaminase) and acid phosphatase (ACP) in common carp fillets (in vivo) during 4°C storag...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.05.120
更新日期：2016-11-15 00:00:00
abstract：:Lotus seed resistant starch (LRS) is a type of retrograded starch that is commonly known as resistant starch type 3 (RS3). The structural and crystalline properties of unpurified LRS (NP-LRS3), enzyme purified LRS after drying (GP-LRS3), and enzyme purified LRS (ZP-LRS3) were characterized. The result showed that the ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.01.036
更新日期：2014-07-15 00:00:00
abstract：:High-pressure liquid chromatography with ultra-violet detection (HPLC-UV) is one of the most commonly used methods to identify and quantify saccharin in non-alcoholic beverages. However, due to the wide variety of interfering UV spectra in saccharin-containing beverage matrices, the same method cannot be used to measu...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.03.001
更新日期：2014-09-15 00:00:00
abstract：:The potential of intrinsic fluorescence and principal component analysis (PCA) to characterize the antioxidant capacity of soy protein hydrolysates (SPH) during sequential ultrafiltration (UF) and nanofiltration (NF) was evaluated. SPH was obtained by enzymatic hydrolysis of soy protein isolate. Antioxidant capacity w...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.08.029
更新日期：2017-02-15 00:00:00
abstract：:Here we determined whether immunostimulatory plant-derived arabinogalactan proteins (AGPs) and the honeybee-derived protein apisimin are present in varieties of New Zealand honey. Apisimin is a protein of unknown function secreted from the glands of honeybees into Royal Jelly, forming a complex with apalbumin1 capable...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.07.007
更新日期：2015-02-01 00:00:00
abstract：:The effect of a resistant starch source, NUTRIOSE® FB06 at 10%, 15% and 20% in sweet potato flour (SPF) and 5% and 10% in sweet potato starch (SPS) in reducing the starch digestibility and glycaemic index of noodles was investigated. While NUTRIOSE (10%) significantly reduced the cooking loss in SPF noodles, this was ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.02.148
更新日期：2015-09-01 00:00:00
abstract：:A comparative study of the aroma (volatile composition and olfactometric profiles) of Asturian and Basque still ciders in two maturation stages was conducted. Among the major volatile compounds, amyl alcohols, ethyl lactate and ethyl acetate were quantitatively relevant in all of the ciders studied. The minor fraction...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.06.063
更新日期：2016-12-15 00:00:00
abstract：:A new sample preparation procedure to determine six heterocyclic aromatic amines (3-Amino-1,4-dimethyl-5H-pirido[4,3-b]indole, 3-Amino-1-methyl-5H-pirido[4,3-b]indole, 2-amino-1-methyl-6-phenylimidazo-[4,5-b]pyridine, 2-amino-9H-pyrido-[2,3-b] indole, 2-amino-3-methyl-9H-pyrido-[2,3-b] indole and 2-Amino-1,6-dimethyli...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.04.076
更新日期：2013-12-01 00:00:00
abstract：:Spherical aggregates can be obtained from taro starch by spray-drying without using bonding agents. Accurate information about thermal issues of spherical aggregates can provide valuable information for assessing the application as encapsulant. Spherical aggregates of taro starch were obtained by spray-drying and anal...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.03.130
更新日期：2018-09-01 00:00:00
abstract：:Pulses, which include lentils, beans, chickpeas, peas, and soybeans, provide an important source of proteins, dietary fibers, minerals and vitamins, as well as such important bioactive molecules as polyphenols. The presence of polyphenols is often related to the colour of the pulse and to its antioxidant activity. The...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.11.118
更新日期：2017-04-15 00:00:00
abstract：:The role of raw plantain flour (RPF) and its citric acid (CA)-esterified counterpart (EPF) on the carbohydrate nutritional properties of cookies was investigated. Cookies were elaborated with commercial wheat flour (CWF), RPF, EPF, or a CWF-EPF blend, and assessed for composition, starch digestibility, texture and sen...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.04.007
更新日期：2019-09-15 00:00:00
abstract：:Microgreens are an emerging class of vegetables, which have become increasingly important in the agri-food market in recent years, and contain a number of macro- and micro-nutrients. This paper presents a rapid method for the elemental analysis of microgreens based on total reflection X-ray fluorescence (TXRF) spectro...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.05.187
更新日期：2019-10-30 00:00:00
abstract：:The present study deals with the evaluation of antidiabetic activities of Fagioli di Sarconi beans (Phaseolus vulgaris), including 21 ecotypes protected by the European Union with the mark PGI (i.e., Protected Geographical Indication), and cultivated in Basilicata (southern Italy). For this purpose, α-glucosidase and ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.09.091
更新日期：2018-03-01 00:00:00
abstract：:Saponins are a class of natural compounds present in pulses having surface active properties. These compounds show variation in type, structure and composition of their aglycone moiety and oligosaccharide chains. Saponins have plasma cholesterol lowering effect in humans and are important in reducing the risk of many ...
journal_title：Food chemistry
pub_type： 杂志文章,评审
doi：10.1016/j.foodchem.2017.04.161
更新日期：2017-10-15 00:00:00
abstract：:A simple method based on FAAS was developed for the sequential multi-element determination of Cu, Zn, Mn, Mg and Si in beverages and food supplements with successful results. The main absorption lines for Cu, Zn and Si and secondary lines for Mn and Mg were selected to carry out the measurements. The sample introducti...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.09.121
更新日期：2017-03-15 00:00:00
abstract：:An ultrasound-assisted hydrolysis and gas chromatography-mass spectrometric (GC-MS) method has been developed for determination of phenolics in cranberry products. Prior to GC-MS separation and characterisation, the phenolics in samples were hydrolysed by hydrochloric acid with ultrasound-assistance, extracted with et...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.03.066
更新日期：2011-09-15 00:00:00
abstract：:An efficient system for biotransformation of sucrose to fructooligosaccharides (FOS) was obtained using Aspergillus tamarii NKRC 1229 mycelial fructosyltransferase (m-FTase). Zymographic analysis confirmed mycelial localization of the FTase (36 U/g) and lyophilized fungal pellets were used for bioconversion. m-FTase h...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.02.025
更新日期：2019-07-15 00:00:00
abstract：:The bioavailability of anthocyanins from Aronia melanocarpa is limited by their high degradation rates and poor stability. One way to protect anthocyanins is to deliver them using amylopectin nanoparticles (APNPs). In this study, we used distilled water as the reaction system, and achieved the most stable formulation ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125687
更新日期：2020-05-01 00:00:00
abstract：:An automated flow pH-method for the determination of titratable acidity (TA) in edible oil without titration is proposed, based on pH measurements on an oil sample emulsion in a suitable reagent. The developed flow pH system involves two constant rate flows: the flow of oils samples and the flow of reagent: triethanol...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.11.094
更新日期：2012-06-01 00:00:00
