Abstract：
:Selenium (Se) is an indispensable microelement in our diet and health issues resulting from deficiencies are well documented. Se-containing food supplements are available on the market including Se-enriched Chlorella vulgaris (Se-Chlorella) which accumulates Se in the form of Se-amino acids (Se-AAs). Despite its popular uses, data about the bioaccessibility of Se-AAs from Se-Chlorella are completely missing. In the present study, gastrointestinal digestion times were optimized and the in vitro bioaccessibility of Se-AAs in Se-Chlorella, Se-yeast, a commercially available Se-enriched food supplement (Se-supplement) and Se rich foods (Se-foods) were compared. Higher bioaccessibility was found in Se-Chlorella (∼49%) as compared to Se-yeast (∼21%), Se-supplement (∼32%) and Se-foods. The methods used in production of Se-Chlorella biomass were also investigated. We found that disintegration increased bioaccessibility whereas the drying process had no effect. Similarly, temperature treatment by microwave oven also increased bioaccessibility whereas boiling water did not.
journal_name
Food Chemjournal_title
Food chemistryauthors
Vu DL,Saurav K,Mylenko M,Ranglová K,Kuta J,Ewe D,Masojídek J,Hrouzek Pdoi
10.1016/j.foodchem.2018.12.004subject
Has Abstractpub_date
2019-05-01 00:00:00pages
12-19eissn
0308-8146issn
1873-7072pii
S0308-8146(18)32091-0journal_volume
279pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全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：:Lycium barbarum L. polysaccharides (LBPs) with outstanding biological activities are of increasing interest. Traditional purification approaches are time-consuming and often involve toxic solvents that destroy the functionality and structure of polysaccharides. Herein, we report a sustainable and nondestructive strate...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127749
更新日期：2021-02-15 00:00:00
abstract：:A novel method for the simultaneous identification and quantification of twelve aminoglycosides (AGs) and two colistins in meat and bovine milk has been developed. The analysis was carried out using liquid chromatography coupled to quadrupole-Orbitrap mass spectrometry (LC-Q-Orbitrap). Among the HILIC (Hydrophilic Int...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.05.113
更新日期：2018-11-15 00:00:00
abstract：:High performance liquid chromatography linked to isotope ratio mass spectrometry via an interface allowing the chemical oxidation of organic matter (HPLC-co-IRMS) was used to simultaneously determine carbon 13 isotope ratio (δ(13)C) of organic acids, glucose and fructose in lime and lemon juices. Because of the signif...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.09.020
更新日期：2014-03-01 00:00:00
abstract：:Shrimp oil, a rich source of n-3 fatty acids and astaxanthin, was encapsulated in nanoliposomes, prepared using ultrasonication (US) and microfluidization (MF) methods, to prevent oxidation during storage. Nanoliposomes prepared by US and MF were characterized based on particle size, structure and stability. The parti...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125916
更新日期：2020-04-25 00:00:00
abstract：:In this study, the effect of washing, soaking (1, 5 and 12 h), and cooking rice methods including Rinsed (boiling in excess water) and Kateh (conventional) cooking on the reduction of the arsenic (As), lead (Pb), and cadmium (Cd) were evaluated. The results showed that the rinsed cooking has higher efficiency for remo...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.12.060
更新日期：2019-05-15 00:00:00
abstract：:Catharanthus roseus is an important dicotyledonous medicinal plant that produces anticancer compounds. The active alkaloids vinblastine, vindoline, ajmalicine, catharanthine, and vinleurosine were identified by direct-injection ion trap-mass spectrometry (IT-MS) for collecting MS(1-2) spectra. The determinations of fi...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.01.088
更新日期：2013-08-15 00:00:00
abstract：:In this paper, Lipozyme TLIM-catalyzed synthesis of ethyl cinnamate through esterification of cinnamic acid with ethanol was studied. In order to increase the yield of ethyl cinnamate, several media, including acetone, isooctane, DMSO and solvent-free medium, were investigated in this reaction. The reaction showed a h...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.06.017
更新日期：2016-01-01 00:00:00
abstract：:Utilization of horse gram and its flour in legume composite flours and products is limited due to the presence of antinutritional components, poor functional and expansion properties. Enzymatic treatment was used to improve the expansion and functional properties of horse gram to facilitate its use as an ingredient in...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2007.11.055
更新日期：2008-06-01 00:00:00
abstract：:This is a study on the influence that two rootstocks (110R, high vigour; 420A, low vigour) and three vineyard floor management regimes (tilled resident vegetation - usual practise in California, and barley cover crops that were either mowed or tilled) had upon grape nitrogen-containing compounds (mainly ammonia and fr...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.01.060
更新日期：2011-08-01 00:00:00
abstract：:A comparative study of the bioaccessibility of bioactive compounds and antioxidant capacity in a fruit juice-Stevia rebaudiana mixture processed by pulsed electric fields (PEF), high voltage electrical discharges (HVED) and ultrasound (USN) technology at two equivalent energy inputs (32-256kJ/kg) was made using an in ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.10.093
更新日期：2017-04-15 00:00:00
abstract：:A large number of bioactive peptides isolated from natural sources are known to play important physiological roles in the human body. It is possible to use these as alternative therapy agents. One example is yolkin which can be useful as a food supplement, a natural therapeutic agent for preventing and treating cognit...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.03.101
更新日期：2017-09-01 00:00:00
abstract：:Acrylamide (AA) is a known lethal neurotoxin and carcinogen. AA is formed in foods during the browning process by the Maillard reaction of glucose (GL) with asparagine (AS). For the first time, the simultaneous online preconcentration and separation of AA, AS and GL using analyte focusing by ionic liquid micelle colla...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.05.047
更新日期：2015-12-01 00:00:00
abstract：:In our preliminary study, the ripe fruits of two highbush blueberry (Vaccinium corymbosum L.) cultivars, cv 'Berkeley' and cv 'Bluecrop', were found to contain different levels of ascorbic acid. However, factors responsible for these differences are still unknown. In the present study, ascorbic acid content in fruits ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.05.036
更新日期：2015-12-01 00:00:00
abstract：:The aim of this study was to prepare a supporting carrier, namely highly branched corn starch (HBCS), and to investigate its encapsulation property with ascorbic acid (AA). High amylose corn starch was converted into HBCS via dual enzymatic modification by successively using α-amylase and glycogen branching enzyme. Th...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128485
更新日期：2021-05-01 00:00:00
abstract：:The salted egg yolk (SEY) is very popular in China for its pleasant flavor and texture. However, the long production cycle of traditional pickling and the waste of salted egg white had limited its industrialization. To solve these problems, a salted egg yolk flavoring was generated through enzymatic hydrolysis and mic...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127913
更新日期：2021-02-15 00:00:00
abstract：:The presence of monomeric and dimeric flavan-3-ol monohexosides was investigated in grapes and wines. Polyphenol extracts were prepared from grape seeds and skins (Syrah, Merlot, and Cabernet-Sauvignon) sampled at three different developmental stages. Different wines (Tannat, Alicante, Syrah, Merlot, and Grenache) wer...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.06.019
更新日期：2018-11-15 00:00:00
abstract：:Chitosan (CH)-tripolyphosphate (TPP) submicron particles were formed as carriers of entrapped rutin, and the release properties characterized using simulated gastric juices and fluids of the small intestine. Particle size, charge and entrapment efficiencies were investigated as a function of the CH:TPP molar ratio (2....
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.03.070
更新日期：2012-10-15 00:00:00
abstract：:Food safety issues are a great concern of the international community. Many methods to analyze and detect food contaminants have been widely researched because both biological and chemical contaminants in food can cause severe damage to human health. Several adsorbent materials have been utilized in the complicated pr...
journal_title：Food chemistry
pub_type： 杂志文章,评审
doi：10.1016/j.foodchem.2020.127255
更新日期：2020-11-15 00:00:00
abstract：:We reported a structure-activity relationship study on unravelling phenolic hydroxyls instead of alcoholic hydroxyls contribute to the reduction of acrylamide formation by flavonoids. The dose-dependent study shows a close correlation between the number of phenolic hydroxyls of flavonoids and their reduction effects. ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.12.038
更新日期：2016-05-15 00:00:00
abstract：:The effect of fumigation with hydrogen sulfide (H2S) gas on inhibiting enzymatic browning of fresh-cut lotus root slices was investigated. Browning degree, changes in color, total phenol content, superoxide anion production rate (O2(-)), H2O2 content, antioxidant capacities (DPPH radical scavenging ability, ABTS radic...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.01.065
更新日期：2015-06-15 00:00:00
abstract：:The post-fermentative double addition of Pedro Ximénez cv seeds obtained from natural matured grapes (ripe seeds, RS) and postharvest sun-dried grapes (overripe seeds, OS) were studied as sustainable enological alternatives to conventional vinification (CW) to improve the stability of Syrah wines produced in a warm cl...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128919
更新日期：2021-06-01 00:00:00
abstract：:Thyme (Thymus vidgaris L.), rosemary (Rosmarinus officinalis L.), black pepper (Piper nigrum L.) and cumin (Cuminum cyminum L.) in ground form were packaged in either air or 100% N2 and γ-irradiated at 3 different irradiation levels (7kGy, 12kGy, 17kGy). Total viable bacterial count, yeast and mould count, colour, ess...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.01.002
更新日期：2014-07-01 00:00:00
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 ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.09.087
更新日期：2017-03-01 00:00:00
abstract：:Reactive Red 120 was utilized as an affinity dye-ligand to modify the surface of magnetic chitosan microspheres to improve the adsorption capacity for lysozyme. The impact of pH, ionic strength, adsorption time and initial lysozyme concentration on the adsorption of lysozyme from aqueous solutions was investigated. An...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.08.104
更新日期：2014-02-15 00:00:00
abstract：:Several studies have demonstrated that tea flavonoids protect cells and tissues against free radicals which have been implicated in the etiology of oxidative stress-related disease disorders. However, black tea is commonly consumed with additives that could otherwise affect the bioavailability of the active tea molecu...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.08.016
更新日期：2014-02-15 00:00:00
abstract：:Dissecting the functions of high molecular weight glutenin subunits (HMW-GSs) is helpful for improving wheat quality via breeding. In this study, we used a wheat mutant AS273 in which HMW-GS 1Dy12 was silenced to investigate the silencing mechanism of 1Dy12 and its effects on gluten accumulation and flour-processing q...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127663
更新日期：2021-01-15 00:00:00
abstract：:The oil-absorption behavior of native maize starch (NMS) during frying was investigated in the presence or absence of pullulan (PUL) using a LF-NMR method. The morphology, long-range order, short-range order, and thermal properties of fried NMS-PUL mixtures were further evaluated using SEM, XRD, ATR-FTIR, and DSC, res...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125681
更新日期：2020-03-30 00:00:00
abstract：:Debittered bitter gourd juice was subjected to gamma irradiation doses of 0, 0.25, 0.5, 0.75, 1, 1.5 and 2.5 kGy and thermal pasteurization at temperatures of 65, 75, 85 and 95 °C. Shigella boydii was the most heat resistant pathogen tested (D10 of 42.8 s at 65 °C) while Bacillus cereus was the most resistant pathogen...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.01.140
更新日期：2019-07-01 00:00:00
abstract：:The evolution of °Brix, protein content, polyphenoloxidase activity and peroxidase activity during the ripening of Crimson Seedless table grape was studied in three consecutive years (2006, 2007 and 2008). The total protein content was determined according to Bradford's dye binding method, and polyphenoloxidase (PPO) ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.01.027
更新日期：2011-07-15 00:00:00
