Abstract：
:This research investigated the effects of pulsed electric fields (PEF) (1.4-1.7 kV/cm, 653-695 kJ/kg) and heating (60 and 80 °C for 10 min) at different pH (4, 5, 7, and 9) on the antioxidant and anti-inflammatory activity of ovomucin-depleted egg white (OdEW) after in vitro gastrointestinal hydrolysis. PEF and heating (80 °C for 10 min) at pH 4 enhanced the antioxidant activity of the whole hydrolysates, chemically determined using DPPH and ORAC assays. Furthermore, the anti-inflammatory activity of protein hydrolysates was assessed in lipopolysaccharide-stimulated HT-29 cells using ELISA assay. PEF and heating at pH 4 enhanced the anti-inflammatory activity of the whole hydrolysates dose-dependently. Hydrolysates at 1 mg/ml showed similar inhibition (35.5% and 35.9%) of interleukin-8 production, due to PEF treatment and heating (80 °C for 10 min), respectively. Results indicated that prior PEF treatment can analogously enhance both antioxidant and anti-inflammatory activity of OdEW hydrolysates to heating, with potentially reduced thermal input.
journal_name
Food Chemjournal_title
Food chemistryauthors
Liu YF,Oey I,Bremer P,Silcock P,Carne A,McConnell Mdoi
10.1016/j.foodchem.2018.10.009subject
Has Abstractpub_date
2019-03-15 00:00:00pages
164-173eissn
0308-8146issn
1873-7072pii
S0308-8146(18)31774-6journal_volume
276pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:There is an ever-increasing need to protect health-beneficial β-carotene (BC) from degradation with novel ingredients. Natural antioxidant-loaded protein-polysaccharide ternary complex has great potential for BC emulsions stabilization. In this study, curcumin (CUR)-loaded pea protein isolate (PPI), and high methoxyl ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.126118
更新日期：2020-05-30 00:00:00
abstract：:This work was to develop a cost-effective and sustainable method which included metal chelate ionic liquid-based aqueous two-phase flotation (IL-based ATPF) and a two-step precipitation process for purifying bromelain from pineapple. Firstly, the metal chelate IL-based ATPF with a copper chelate-functionalized thermos...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125749
更新日期：2020-03-30 00:00:00
abstract：:Oligosaccharide derivatives were developed to crosslink keratin materials from poultry feathers, swine bristles and ox hairs to valorize these major wastes from meat industry. Global butchery generates more than 8,600,000 tons of keratinous wastes annually. Keratin was considered a promising resource for developing bi...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125181
更新日期：2019-12-01 00:00:00
abstract：:A certain level of disagreement between the chemical analysis of androstenone and skatole and the human perception of boar taint has been found in many studies. Here we analyze whether the fatty acid composition can explain such inconsistency between sensory evaluation and chemical analysis of boar taint compounds. Th...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.03.112
更新日期：2017-09-15 00:00:00
abstract：:This study investigated the effects of sodium hypochlorite oxidation and a heat-moisture treatment of potato starch on the physicochemical, pasting and textural properties of potato starches in addition to the water vapour permeability (WVP) and mechanical properties of potato starch films produced from these starches...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.10.090
更新日期：2012-05-01 00:00:00
abstract：:In this study, roasting was applied to enhance the volatile compound content and antioxidant activity of hot-air dried omija (Schisandra chinensis Baillon) fruit. The major volatile compounds were furfural, 1,8-cineole and terpinen-4-ol. Total volatile compound concentration in omija roasted at 150 ℃ for 15 min was ap...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127836
更新日期：2021-02-15 00:00:00
abstract：:The development of a fast hCCC method tailored to recover phenolics of Siberian barberry (Berberis sibirica, Berberidaceae) responsible for the observed strong antioxidant activity was performed. Initially, the optimization of extraction procedure was evaluated based on the antiradical potential assessment (DPPH and F...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.02.096
更新日期：2016-07-15 00:00:00
abstract：:The current study applied wide-targeted metabolomics based approach using LC-ESI-MS/MS to characterize the secondary metabolic difference between yellowed and normal rice. The results indicated that the biosynthesis of secondary metabolites including flavonoids, flavonols and phenolic acids was significantly enhanced ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128204
更新日期：2021-04-16 00:00:00
abstract：:This study investigated the effects of natural high temperature in the field during grain filling stage on the morphological structure and physicochemical properties of rice starch. High natural field temperature during rice grain filling stage resulted in poor processing and appearance quality, higher gelatinization ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125817
更新日期：2020-04-25 00:00:00
abstract：:For simultaneous determination of lignans (i.e. sesamin, sesamolin and sesamol) in sesame oils, a highly efficient ultrasonic-assisted liquid-liquid microextraction (UALLME) technique was developed based on deep eutectic solvents (DESs) composed of choline chloride and p-cresol. Compared with the common polyols-based ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.12.088
更新日期：2019-05-30 00:00:00
abstract：:Almond production is not typical for Serbia however the existence of natural populations and unexpectedly suitable agro-climatic conditions initiated this kind of study. Total oil content and concentrations of the fatty acids, total phenolic content and radical-scavenging activity were determined in the kernel oil of ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.05.006
更新日期：2017-11-01 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：:This study aimed to develop an alternative method named state diagram to identify boundary formation pH for complex coacervates between pea protein isolate (PPI) and sugar beet pectin (SBP) at concentrated solutions (~2.0 wt%). The effects of pH (7-2) and PPI-SBP mixing ratios (1:1-20:1) on coacervates formation were ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125536
更新日期：2020-03-01 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：:The effects of short-term anoxia pre-treatment on browning of fresh-cut Chinese water chestnut (CWC), stored at 4°C, in relation to antioxidant activity were investigated. CWC slices were exposed to pure N2 for 4h and then stored at 4°C for 18d. Anoxia significantly inhibited browning of CWC slices during storage, acc...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.11.073
更新日期：2012-06-01 00:00:00
abstract：:The objective of this study was to develop an accurate and fast method to determine malondialdehyde (MDA) levels in raw and processed meat. This method is based on extraction with trichloroacetic acid (TCA), reaction with 2-thiobarbituric acid (TBA) and quantification with ultraperformance liquid chromatography with a...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125009
更新日期：2019-11-15 00:00:00
abstract：:The effect of different dissolution procedures on molecular characteristics of waxy starches from corn and barley were evaluated using a MALLS (batch-mode) detector, principally to understand the role played by different solvents. Starches were dissolved in aqueous solutions of: (1) 90% DMSO, (2) 2 M KOH and (3) 90% D...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.11.108
更新日期：2014-01-01 00:00:00
abstract：:This study aimed to investigate the changes in the proteome of bitter gourd prior to and after subjecting to boiling and microwaving. A comparative analysis of the proteome profiles of raw and thermally treated bitter gourds was performed using 2D-DIGE. The protein content and number of protein spots in raw sample was...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.10.025
更新日期：2014-04-01 00:00:00
abstract：:Hen's egg white allergens, namely Gal d 1-4, cause food allergies worldwide and their intake must be strictly controlled by allergic individuals. However, an efficient method for quantifying these allergens is currently unavailable. We aimed to develop an LC-MS/MS method for simultaneous Gal d 1-4 quantification. Puri...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128022
更新日期：2020-09-06 00:00:00
abstract：:Spent coffee grounds (SCG) are usually disposed as common garbage, without specific reuse strategies implemented so far. Due to its recognised richness in bioactive compounds, the effect of SCG on lettuce's macro- and micro-elements was assessed to define its effectiveness for agro industrial reuse. A greenhouse pot e...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.10.059
更新日期：2014-04-01 00:00:00
abstract：:Iron (Fe) and folic acid (FA) fortified parboiled rice was produced by applying 'brown rice parboiling' method. The effect of milling and the effectiveness of fortification were tested in relation to the amount of bioaccessible and bioavailable form of Fe and FA. An in vitro starch hydrolysis assay was employed to ass...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.04.044
更新日期：2019-09-15 00:00:00
abstract：:Vine Pruning residue was submitted to conventional heating and ohmic heating (OH) for the extraction of bioactive compounds and analyzed for total phenolic content (TPC), polyphenolic profile, antioxidant activity, antimicrobial activity and anticancer activity. The OH extracts were obtained using Low electric field (...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126298
更新日期：2020-06-30 00:00:00
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, rip...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.10.084
更新日期：2018-04-15 00:00:00
abstract：:By definition, antioxidants are molecules that inhibit the oxidation of other molecules. Therefore, such compounds have very important clinical roles. In this study alginate polymer was depolymerized by heat treatment. The resulting low molecular weight alginates were investigated by UV-visible spectroscopy, Viscometr...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.09.091
更新日期：2016-04-01 00:00:00
abstract：:The changes in cooking quality and phenolic composition of whole black and red rice grains stored during six months at different temperatures were evaluated. Brown rice with known cooking quality properties and low phenolic levels was used for purposes comparison. All rice genotypes were stored at 13% moisture content...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.09.077
更新日期：2018-03-01 00:00:00
abstract：:A methodology to develop systematic plans for food sampling was proposed. Long life whole and skimmed milk, and sunflower oil were selected to validate the methodology in Argentina. Fatty acid profile in all foods, proximal composition, and calcium's content in milk were determined with AOAC methods. The number of sam...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.03.083
更新日期：2016-02-15 00:00:00
abstract：:According to the European Food Safety Authority, currently, there are no reliable data or robust guidelines available in relation to the micronutrient composition of infant foods. This study evaluated the intake of vitamins A and E of infants from 'ready-to-feed' foods and formulas. Normal phase high performance liqui...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.04.014
更新日期：2016-11-01 00:00:00
abstract：:The insulin-like and/or insulin-sensitising effects of Syzygium aqueum leaf extract and its six bioactive compounds; 4-hydroxybenzaldehyde, myricetin-3-O-rhamnoside, europetin-3-O-rhamnoside, phloretin, myrigalone-G and myrigalone-B were investigated in 3T3-L1 adipocytes. We observed that, S. aqueum leaf extract (0.04...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.08.056
更新日期：2013-01-15 00:00:00
abstract：:Soybean plants of the variety 'MG/BR Conquista' were grown in open top chambers, simulating elevated CO2 concentration ([CO2]) and high temperature under the following treatments: 1) ambient [CO2] and ambient temperature (Amb); 2) elevated [CO2] (eCO2) and ambient temperature (Elev); 3) ambient [CO2] and high temperat...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.09.052
更新日期：2019-03-01 00:00:00
abstract：:Ester synthesis was carried out in a solvent-free system of lipase, coconut oil and ethanol or fusel alcohols to ascertain the reaction mechanism. During ester formation, octanoic and decanoic acids increased initially and then decreased gradually, indicating that ester production was a two-step reaction consisting of...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.05.109
更新日期：2013-12-01 00:00:00
