Abstract：
:The effects of high pressure treatments (200, 400, 600 MPa for 5 min) and a thermal treatment (85 °C for 5 min) were evaluated on cubes of two pumpkin species (Cucurbita maxima L. var. Delica and Cucurbita moschata Duchesne var. Butternut) up to 2 months of refrigerated storage. Increasing the pressure, small parenchyma cells from the pumpkin tissue exhibited collapses and separations, especially for Butternut. This species showed a lower hardness than Delica at time 0. For both species, 400 MPa and thermal treatment were the most effective in the inactivation of pectinmethylesterase, which reactivated after 2 months, especially for Butternut. Colorimetric parameters decreased after all treatments. Antioxidant activity resulted affected by pressure, showing a significant increase during storage especially for the samples treated at 200 MPa after 2 months, comparable to the thermal treated ones. Among the tested treatments, 400 MPa may be considered as the best option for the quality retention during storage.
journal_name
Food Chemjournal_title
Food chemistryauthors
Paciulli M,Rinaldi M,Rodolfi M,Ganino T,Morbarigazzi M,Chiavaro Edoi
10.1016/j.foodchem.2018.09.021subject
Has Abstractpub_date
2019-02-15 00:00:00pages
281-290eissn
0308-8146issn
1873-7072pii
S0308-8146(18)31590-5journal_volume
274pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:The distributions of total soluble solids, pectins, the sum of polyphenolic and terpenoid compounds as well as the antioxidative potency of fruit and their parts, such as peel, flesh, and seeds of Saskatoon berry genotypes are presented in this work. The contents of individual bioactive compounds of in this fruit frac...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125430
更新日期：2020-02-01 00:00:00
abstract：:Lipids are hydrophobic metabolites implicated in tea flavor quality. Understanding their transformations during tea manufacture is of particular interest. To date, the detailed lipid composition and variations during green tea manufacture are largely unknown. Herein, we performed a comprehensive characterization of th...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128114
更新日期：2021-03-01 00:00:00
abstract：:The hypocholesterolemic and antiatherogenic effects of rice α-globulin remain unclear. We investigated the hypocholesterolemic effect of rice α-globulin in rats fed a hypercholesterolemic diet. The rats were divided into 4 groups and were orally administrated the following three proteins or a vehicle for 4weeks: rice ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.10.056
更新日期：2012-05-01 00:00:00
abstract：:The effect of supercritical carbon dioxide (SCCD) treatment at varying processing time (30-90 min) on foaming and structure properties of egg white protein (EWP) were studied in this paper. The highest foaming ability (107.7%) was obtained after 60 min SCCD treatment, which was 3.6-fold to the control group. Foaming s...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126349
更新日期：2020-07-01 00:00:00
abstract：:Bovine hemolysate was purified by size exclusion chromatography, and one high molecular weight protein was detected relative to the hemoglobin (Hb) fraction. Purified Hb promoted lipid oxidation in washed muscle slightly but significantly better than hemolysate, which may have been due to the absence of catalase and p...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.04.182
更新日期：2017-11-01 00:00:00
abstract：:Whole grains and pulses are rich in nutrients but often avoided by individuals with gastrointestinal disorders, due to high levels of fermentable oligo-, di-, monosaccharides and polyols (FODMAPs). This study investigated the impact of malting as delivery-system for endogenous enzymes. Malts from barley and wheat (nat...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128549
更新日期：2021-05-01 00:00:00
abstract：:Effect of superfine grinding on pectin extraction was investigated. Sunflower heads were grinded into microparticles of ~50 μm, thus pectin chains were fully exposed due to cell wall breakdown. A good pectin yield of 14.5 ± 0.36% (w/w) was subsequently achieved at mild conditions (pH 5.0, 25 °C, 2 h) associated with 0...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126631
更新日期：2020-08-01 00:00:00
abstract：:Pleurotus ostreatus is an edible mushroom with pharmacological potential, due to its metabolites, mainly polysaccharides. On here, the development of a new methodology for the recovery of extract rich in antioxidant polysaccharide was reported. The extracts were characterized, evaluated for antioxidant activity in vit...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127173
更新日期：2020-11-15 00:00:00
abstract：:A new nanocomposite (ZnO/Cysteic acid) was deposited on glassy carbon electrode by cyclic voltammetry. Uniform deposition of the nanocomposite was observed by scanning electron microscopy. The electron transfer characteristics of two food additives, sunset yellow and tartrazine, were greatly improved on the modified e...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.01.071
更新日期：2017-07-15 00:00:00
abstract：:Stevioside, a diterpene glycoside, is well known for its intense sweetness and is used as a non-caloric sweetener. Its potential widespread use requires an easy and effective extraction method. Enzymatic extraction of stevioside from Stevia rebaudiana leaves with cellulase, pectinase and hemicellulase, using various p...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.11.063
更新日期：2012-06-01 00:00:00
abstract：:While analytical methods targeting specific compounds are critical for food safety, analytes excluded from the targeted list will not be identified. Non-targeted analyses (NTA) using LC/HR-MS complement these approaches by producing information-rich data sets where molecular formula can be generated for each detected ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128540
更新日期：2020-11-04 00:00:00
abstract：:The relationships between the fatty acid (FA) composition in forage and milk (F&M) from different dairy systems were investigated. Eighty milk samples and 91 forage samples were collected from 40 farms (19 organic, 11 pasture and 10 conventional) in the Netherlands, during winter and summer. The FA profiles of F&M sam...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.126153
更新日期：2020-06-01 00:00:00
abstract：:Sutchi catfish (Pangasius hypophthalmus) produced in the freshwater basins of Vietnam, available on the Italian market as frozen or thawed fillets, were studied for their nutritional quality and safety aspects. Proximate composition, mineral content, fatty acid profile, unsaponifiable components of the lipid fraction ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2008.02.014
更新日期：2008-09-15 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
abstract：OBJECTIVES:This study set out to highlight the in vitro and in vivo antifungal activity of an Ethanolic Extract of Red Brazilian Propolis (EERBP) and identify bioactive fractions effective against Colletotrichum musae. METHODS:Active fractions were detected by the thin-layer chromatography-bioautography method and cha...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127060
更新日期：2020-10-15 00:00:00
abstract：:Camellia gymnogyna Chang (CgC), a wild tea plant, was discovered on Dayao Mountain, China. However, research regarding this tea plant is limited. Our study found that CgC contains theobromine, caffeine, and theacrine, among which theobromine content was the highest (14.37-39.72 mg/g). In addition, theobromine synthase...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125875
更新日期：2020-05-01 00:00:00
abstract：:Milk allergenic proteins are the main reason of cow's milk allergy. The most common method for removing milk allergenic proteins is enzymatic hydrolysis. However, the direct application of protease to hydrolyze allergens will lead to the introduction of new allergenic proteins. An ideal strategy for removing milk alle...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125911
更新日期：2020-05-01 00:00:00
abstract：:The present study aims to assess the effect of different nitrogen (N) rates on the chemical composition and antioxidant properties of stevia frozen fresh and dried leaves, and to define the best growing conditions to maximize the levels of bioactive compounds. In general, processing affects more significantly the toco...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.09.137
更新日期：2018-03-15 00:00:00
abstract：:Chemical characterization and authentication of beeswax of Apis mellifera was performed by high temperature capillary gas chromatography coupled to electron impact mass spectrometry or to flame ionisation detection and chemometric analysis. Many major components (>50) of beeswax, odd and even hydrocarbons, oleofin, pa...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.09.003
更新日期：2013-01-15 00:00:00
abstract：:Chicory (Cichorium intybus) has been shown to induce enzymes of pharmacokinetic relevance (cytochrome P450; CYP). The aim of this study was to investigate the effects of selected secondary plant metabolites with a global extract of chicory root, on the expression of hepatic CYP mRNA (1A2, 2A19, 2C33, 2D25, 2E1 and 3A2...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.09.068
更新日期：2014-03-01 00:00:00
abstract：:Pectinase was immobilized onto sodium alginate/graphene oxide beads via amide bonds by using N,N'-dicyclohexylcarbodiimide/N-hydroxysuccinimide as the activating agent. The immobilized pectinase was characterized by Fourier transform infrared spectra and scanning electron microscopy analyses. Immobilization conditions...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.01.157
更新日期：2018-07-01 00:00:00
abstract：:In this work, we investigated the interaction of docosahexaenoic acid (DHA) with β-lactoglobulin (β-Lg) using spectroscopic and crystallographic methods. The fluorescence results showed that DHA formed complexes with β-Lg with a binding constant of 4.13 × 104 M-1. The secondary structure of β-Lg was not significantly ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127145
更新日期：2020-11-15 00:00:00
abstract：:Methylglyoxal (MGO) is a highly reactive ɑ-dicarbonyl compound that may adversely impact food quality and human health by modifying proteins. The kinetics of the reaction of naringenin with MGO was studied at pH 6-8 and 37 °C by UV-Vis spectrophotometry and reaction products were characterized by liquid chromatography...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125086
更新日期：2019-11-15 00:00:00
abstract：:Population aging has reinforced the need for production of foods with high nutritional value, especially fresh fruits and vegetables. In general, due to their perishable nature, these foods are prone to spoilage by post-harvest microorganisms. For this reason, I aim to discuss in this article the alternative use of en...
journal_title：Food chemistry
pub_type： 信件
doi：10.1016/j.foodchem.2018.11.022
更新日期：2019-03-30 00:00:00
abstract：:Novel nano-biocomposite films based on poly (lactic acid) (PLA) were prepared by incorporating thymol, as the active additive, and modified montmorillonite (D43B) at two different concentrations. A complete thermal, structural, mechanical and functional characterization of all nano-biocomposites was carried out. Therm...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.04.026
更新日期：2014-11-01 00:00:00
abstract：:Health-promoting effects of vegetable juice (VJ) and fermented vegetable juice (FVJ) were determined. Both juices displayed antioxidant activity against DPPH radical, and ORAC values obtained for both juices were not statistically different. The α-glucosidase inhibitory activities of the VJ and FVJ were not different....
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.01.095
更新日期：2014-08-01 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：:Effects of Lasiodiplodia theobromae inoculation on disease development, pericarp browning and membrane lipids metabolism of harvested "Fuyan" longan fruit were studied. Compared with control fruit, L. theobromae-inoculated longans showed higher fruit disease index, pericarp browning index and cell membrane permeabilit...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.10.020
更新日期：2018-04-01 00:00:00
abstract：:The aim of this paper was to study the fatty acid composition of total and "free" lipids in powdered infant milks and to evaluate the fatty acid oxidation after package opening. In its first step the application of Principal Component Analysis and Design of Experiments has allowed to take a comprehensive picture of po...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.10.014
更新日期：2015-04-15 00:00:00
abstract：:The volatile compositions of two strawberry varieties ('Albion' and 'Juliette') grown in Australia were analysed with comprehensive two-dimensional gas chromatography (GC×GC) combined with time-of-flight mass spectrometry (ToFMS). A suitable data processing method was created that should be sufficiently robust to comp...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.05.083
更新日期：2013-12-01 00:00:00
