Physicochemical and Functional Properties Changes in Myofibrillar Protein Extracted from Channel Catfish by a High-Voltage Electrostatic Field
作者：
Huang, Jian;Que, Feng;Xiong, Guangquan;Qiao, Yu;Wu, Wenjin;...
期刊：
Food and Bioprocess Technology ,2023年16(2):395-403 ISSN：1935-5130
通讯作者：
Shi, Liu(shiliu_hzau@163.com);Wang, Lan(lilywang_2016@163.com)
作者机构：
[Ding, Anzi; Huang, Jian; Que, Feng; Qiao, Yu; Liao, Li; Shi, Liu; Wang, Lan; Xiong, Guangquan; Wang, Jun; Wu, Wenjin] Hubei Acad Agr Sci, Inst Agr Prod Proc & Nucl Agr Technol, Key Lab Cold Chain Logist Technol Agroprod, Minist Agr & Rural Affairs, Wuhan 430064, Peoples R China.;[Que, Feng] Hubei Univ Technol, Hubei Prov Cooperat Innovat Ctr Ind Fermentat, Key Lab Fermentat Engn, Hubei Key Lab Ind Microbiol, Wuhan 430068, Peoples R China.;[Huang, Jian] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.
通讯机构：
[Liu Shi; Lan Wang] I;Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Wuhan, China<&wdkj&>Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Wuhan, China
关键词：
High-voltage electrostatic field;Channel catfish;Myofibrillar protein;Physicochemical and functional properties
摘要：
The effects of high-voltage electrostatic field (HVEF) on the physicochemical and functional properties of myofibrillar protein (MP) extracted from channel catfish were investigated. All samples were treated by HVEF with different voltage (0, 10, 20, 30, and 40kV) for 20min. The results showed that HVEF treatment reduced the surface hydrophobicity, Ca2+-ATPase activity, total sulfhydryl content, and emulsifying properties of the samples compared with the control (sample without HVEF treatment). However, the solubility, particle size, the absolute value of zeta potential, fluorescence intensity, and G’ were increased and maximized at 30kV, then reduced with the increment of the voltage. The result revealed that HVEF treatment led to the protein aggregation and degeneration, but HVEF at 30kV showed better protection effect on the myofibrillar protein conformation and properties. This research provided the theoretical references for the application of HVEF on the aquatic protein products. © 2022, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.
语种：
英文
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Robust and facile label-free colorimetric aptasensor for ochratoxin A detection using aptamer-enhanced oxidase-like activity of MnO2 nanoflowers
作者：
Lv, Xuqin;Foda, Mohamed Frahat;He, Jiangling;Zhou, Jiaojiao;Cai, Jie
期刊：
Food Chemistry ,2023年401:134144 ISSN：0308-8146
通讯作者：
Zhou, Jiaojiao(jiaojiaozhou@whpu.edu.cn)
作者机构：
[He, Jiangling; Zhou, Jiaojiao; Cai, Jie; Lv, Xuqin] Wuhan Polytech Univ, Natl R&D Ctr Serich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Se rich Agr Pro, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.;[He, Jiangling; Zhou, Jiaojiao; Cai, Jie; Lv, Xuqin] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Minist Educ, Wuhan 430023, Peoples R China.;[Foda, Mohamed Frahat] Huazhong Agr Univ, Coll Sci, Coll Vet Med, State Key Lab Agr Microbiol, Wuhan 430070, Peoples R China.;[Foda, Mohamed Frahat] Benha Univ, Fac Agr, Dept Biochem, Moshtohor 13736, Egypt.
通讯机构：
[Zhou, J.] K;Key Laboratory for Deep Processing of Major Grain and Oil, China
关键词：
Aptamer;Colorimetric detection;Food samples;MnO(2) nanoflowers;Ochratoxin A
摘要：
Ochratoxin A (OTA) is a powerful mycotoxin that can cause severe damage to human health, and its detection has attracted considerable attention in the field of food science. We present a robust and facile label-free colorimetric aptasensor for OTA detection using the aptamer-enhanced oxidase-like activity of MnO2 nanoflowers. The catalytic activities of the nanozymes could be improved by adsorption of the aptamers onto the MnO2 nanoflowers due to the increased affinity of the nanoflowers for the chromogenic substrate. The linear range for OTA detection varied from 0.05 to 33.35 ng/mL with a detection limit of 0.069 ng/mL. The limit of detection of the proposed strategy is equivalent to or even better than those of several previous methods. Moreover, the colorimetric aptasensor exhibited good specificity and stability for the analysis of OTA in wheat flour and red wine samples. Therefore, this method appears to have promising applications in the detection of mycotoxins. © 2022 Elsevier Ltd
语种：
英文
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Synthesis and ciprofloxacin adsorption of Gum Ghatti /Konjac Glucomannan/Zif-8 composite aerogel
作者：
Yang, Dan;Du, Meng;Din, Zia-ud;Yang, Shikui;Chen, Lei* ;...
期刊：
Colloids and Surfaces A: Physicochemical and Engineering Aspects ,2023年664:131196 ISSN：0927-7757
通讯作者：
Chen, Lei;Ding, WP;Pang, J
作者机构：
[Ding, Wenping; Chen, Xi; Chen, Lei; Du, Meng; Yang, Dan; Cai, Jie; Yang, Shikui] Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan 430023, Peoples R China.;[Chen, Xi; Du, Meng; Chen, Lei; Ding, Wenping] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Minist Educ, Wuhan 430023, Peoples R China.;[Yang, Dan; Pang, Jie; Pang, J] Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Peoples R China.;[Din, Zia-ud] Women Univ Swabi, Dept Food Sci & Nutr, Khyber Pakhtunkhawa, Pakistan.
通讯机构：
[Ding, WP ; Chen, L] W;[Pang, J ] F;Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan 430023, Peoples R China.;Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Peoples R China.
关键词：
Ciprofloxacin;Gum Ghatti;KGM aerogels;Zeolitic imidazolate framework-8
摘要：
The Gum Ghatti (GG)/Konjac Glucomannan (KGM)/zeolitic imidazolate framework-8 (ZIF-8) composite aerogels (GKZ) were synthesized by the sol-gel method and the vacuum freeze-drying method for effective removal of ciprofloxacin (CIP) from contaminated water. The results showed that the addition of different concentrations (0, 0.4, 0.6, 0.8 wt%) of GG could promote homogeneity but weakened the molecular interaction of the aerogel system without water. Remarkably, the ZIF-8 maintained the crystal structure, as well as its dispersion on the surface of aerogel, was significantly improved. Additionally, it was also found that the incorporation of moderate GG was favored regarding CIP adsorption, and GKZ with 0.6 % GG (GKZ0.6) exhibited the highest adsorption capability for CIP around 1035.4 mg/g. Besides, the effects of various ions, ionic strength, and pH on CIP adsorption were also investigated, which provided the reference for guiding the utilization of GKZ0.6. Furthermore, at fewer cycles, the adsorption efficiency of GKZ0.6 on CIP showed less loss. These features revealed that the GKZ composite aerogels might be a promising adsorbent for CIP removal from water. © 2023 Elsevier B.V.
语种：
英文
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Comparison of chemical property and in vitro digestion behavior of polysaccharides from Auricularia polytricha mycelium and fruit body
作者：
Yang, Zhengbin;Zeng, Yongde;Hu, Yuedan;Zhou, Tingting;Li, Jiamin;...
期刊：
Food Chemistry: X ,2023年17:100570 ISSN：2590-1575
通讯作者：
Zeng, Xuefeng;Fan, J
作者机构：
[Hu, Yuedan; He, Lapin; Zhou, Tingting; Fan, J; Zeng, Xuefeng; Li, Jiamin; Fan, Jin; Yang, Zhengbin] Guizhou Univ, Sch Liquor & Food Engn, Guiyang, Peoples R China.;[Zeng, Xuefeng; Zeng, Yongde] Guizhou Ind Technol Res Inst Rare Edible & Medicin, Guiyang 550025, Peoples R China.;[Hu, Yuedan; He, Lapin; Zhou, Tingting; Zeng, Xuefeng; Li, Jiamin; Fan, Jin; Yang, Zhengbin] Guizhou Prov Key Lab Agr & Anim Prod Storage & Pro, Guiyang, Peoples R China.;[Hu, Yuedan; He, Lapin; Zhou, Tingting; Zeng, Xuefeng; Li, Jiamin; Fan, Jin; Yang, Zhengbin] Minist Educ, Key Lab Anim Genet Breeding & Reprod Plateau Mt Re, Guiyang, Peoples R China.;[Zhang, Wei] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan, Peoples R China.
通讯机构：
[Fan, J ; Zeng, XF] G;Guizhou Univ, Sch Liquor & Food Engn, Guiyang, Peoples R China.
关键词：
Auricularia polytricha;Fruit body;Mycelium;Polysaccharides;In vitro digestion
摘要：
The antioxidant activity of Auricularia polytricha is associated tightly with its polysaccharide concentration, molar mass and architecture. This study aims to explore the differences in structural and physicochemical traits and oxidation resistances between the polysaccharides from fruit body (ABPs) and mycelial (IAPs) of Auricularia polytricha. The results showed that ABPs and IAPs were constituted by glucose, glucuronic acid, galactose and mannose. However, the molecular weight distribution of IAPs (3.22 × 104 Da (52.73%) and 1.95 × 106 Da (24.71%)) was wider than that of ABPs (5.4 × 106 Da (95.77%)). The shear-thinning performance and viscoelastic behavior of both IAPs and ABPs are representative. IAPs are scattered in sheets, with folds and holes, and have a triple helix structure. ABPs are compact in structure and clear in texture. The main functional groups and thermal stability of both polysaccharides were similar. Concerning the in-vitro oxidation resistance, both of the studied polysaccharides exhibited the potent potential to scavenge hydroxyl radicals (IC50 = 3.37 ± 0.32 and 6.56 ± 0.54 mg/mL, respectively) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals (IC50 = 0.89 ± 0.22 and 1.48 ± 0.63 mg/mL, respectively), as well as the moderate reduction power. In addition, IAPs and ABPs were both completely undigested in simulated contexts of saliva, small intestine and stomach, and the two polysaccharide types maintained high DPPH and hydroxyl radical scavenging activities. DDPH scavenging rate during digestion was positively correlated with uronic acid content. To conclude, this study suggests the potential of IAPs as an equivalent alternative to ABPs. © 2023
语种：
英文
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Modulating interfacial structure and lipid digestion of natural Camellia oil body by roasting and boiling processes
作者：
Chen, Chunling;Pan, Yijun;Niu, Yifei;Peng, Dengfeng;Huang, Wenjing;...
期刊：
Food Chemistry ,2023年402:134198 ISSN：0308-8146
通讯作者：
Jin, Weiping(jwpacademic@outlook.com)
作者机构：
[Shen, Wangyang; Huang, Wenjing; Jin, Weiping; Huang, Qingrong; Chen, Chunling; Niu, Yifei] Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.;[Pan, Yijun; Huang, Qingrong] Rutgers State Univ, Dept Food Sci, 65 Dudley Rd, New Brunswick, NJ 08901 USA.;[Peng, Dengfeng] Chinese Acad Agr Sci, Oil Crops Res Inst, Key Lab Oilseeds Proc, Minist Agr, Wuhan, Peoples R China.
通讯机构：
[Jin, W.] S;School of Food Science and Engineering, Hubei, China
关键词：
Interfacial composition;Lipid digestion;Oil bodies;Physical stability;confocal-Raman
摘要：
Oil body (OB) is the lipid-storage organelle in oilseed, and its stability is crucial for oilseed processing. Herein, effects of roasting and boiling on the structure, stability, and in vitro lipid digestion of Camellia OB were studied. The interfacial structure and physical stability of the extracted OB were investigated by electrophoresis, confocal-Raman spectroscopy, zeta-potential, and surface hydrophobicity, etc. Boiling caused protein loss on the OB surfaces, forming a stable phospholipid interface, which resulted in coalescence of the droplets (d > 100 μm) and negative ζ-potential (-3 ∼ -8 mV) values at a pH of 2.0. However, roasting partially denatured the proteins in the seeds, which were adsorbed on the OB surfaces. The random coil structure of interfacial protein increased to ∼20 % after thermal treatment. Besides, heating decreased the surface hydrophobicity of OB and improved lipid digestion. After boiling 60 min, the extent of lipolysis increased from 41.7 % (raw) to 57.4 %. © 2022 Elsevier Ltd
语种：
英文
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Photothermal Therapy with Ag Nanoparticles in Mesoporous Polydopamine for Enhanced Antibacterial Activity
作者：
Wang, Huajuan;Wu, Yiming;Zou, Han;Song, Zhiyong;Wang, Yudong;...
期刊：
ACS Applied Nano Materials ,2023年6(6):4834-4843 ISSN：2574-0970
通讯作者：
Wang, Hongxun(mzhou268@163.com);Zhou, Min(wanghongxun7736@163.com)
作者机构：
[Wang, Hongxun; Zou, Han; Wang, Huajuan; Zhou, Min; Wu, Yiming; Wang, Yudong] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.;[Wang, Hongxun; Wang, Huajuan; Zhou, Min] Hubei Ind Technol Res Inst Jingchu Special Foods, Jingzhou 434000, Peoples R China.;[Song, Zhiyong] Huazhong Agr Univ, Coll Sci, State Key Lab Agr Microbiol, Wuhan 430070, Peoples R China.
通讯机构：
[Hongxun Wang; Min Zhou] C;College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, P. R. China<&wdkj&>Hubei Industrial Technology Research Institute of Jingchu Special Foods, Jingzhou, 434000, P. R. China
关键词：
pathogenic bacteria;mesoporous polydopamine;photothermal therapy;silver nanoparticles;synergistic antibacterial effect
摘要：
Photothermal therapy (PTT) is a promising method to kill pathogenic bacteria. However, using single-modal PTT, it is easy to cause tissue damage because of the overtemperature. Hence, it is necessary to combine PTT with other antibacterial strategies. In this study, we employed silver nanoparticles (Ag NPs) and mesoporous polydopamine (MPDA) nanoparticles to establish a multimodal antibacterial platform (MPDA@Ag). MPDA nanoparticles not only served as a photothermal transduction agent to convert light-energy to heat under the irradiation of near-infrared (NIR) light but also acted as a reducer to reduce Ag NPs in situ. Because Ag NPs can effectively kill bacteria, MPDA@Ag can overcome the drawbacks of the single-modal PTT antibacterial strategy, achieving a synergistic antibacterial effect. Moreover, as an antibiotic-free strategy, MPDA@Ag was less likely to induce drug resistance when killing bacteria. In summary, this platform offered a simple and practical means to achieve excellent antibacterial activity and supplied a good alternative to fight pathogenic bacteria. © 2023 American Chemical Society.
语种：
英文
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Multi-scale structure characterization of ozone oxidized waxy rice starch
作者：
Li, Jing;Du, Meng;Din, Zia-ud;Xu, Ping;Chen, Lei;...
期刊：
Carbohydrate Polymers ,2023年307:120624 ISSN：0144-8617
通讯作者：
Chen, Lei(chenleiy@whpu.edu.cn)
作者机构：
[Chen, Xi; Chen, Lei; Li, Jing; Wang, Yuehui; Du, Meng; Cai, Jie; Cao, Yang; Lyu, Qingyun; Zhuang, Kun; Xu, Ping; Chang, Xianhui; Ding, Wenping] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Minist Educ, Wuhan 430023, Peoples R China.;[Chen, Xi; Chen, Lei; Li, Jing; Wang, Yuehui; Du, Meng; Cao, Yang; Lyu, Qingyun; Zhuang, Kun; Xu, Ping; Chang, Xianhui; Ding, Wenping] Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan 430023, Peoples R China.;[Din, Zia-ud] Women Univ Swabi, Dept Food Sci & Nutr, Khyber Pakhtunkhawa, Pakistan.
通讯机构：
[Lei Chen; Wenping Ding] K;Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China<&wdkj&>School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
关键词：
(1)H–(13)C NMR;Hemiacetal;Multi-scale structure;Oxidized waxy rice starch;Ozone treatment
摘要：
The elucidation of multi-scale structural variation and oxidation reaction mechanism of ozone oxidized waxy rice starch molecules remains a big challenge, limiting its development of intensive processing. In the present work, the changes in the structure of waxy rice starch after ozone treatment were systematically researched by various characterization methods. The study has shown that with the increase in ozone oxidation time, the granules of oxidized starch were polygons with multiple face depressions. It was also observed that ozone first attacked the amorphous zone of the starch granules and then penetrated the crystalline zone. Combining 1D and 2D NMR (1H NMR, 13C NMR, HSQC and HMBC) and other methods, it was proved that ozone oxidation led to ring splitting between C2 and C3 of the glucose unit. The resulting hemiacetal groups showed different types of structures. Among them, the main structures were intramolecular acetals and intermolecular hemiacetals. This research offered theoretical guidance for the utilization of ozone oxidation technology for starch modification and the development of waxy rice new foods. © 2023
语种：
英文
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基于近红外光谱技术的小龙虾新鲜度快速检测研究
作者：
Chao, Wang;Liu Yan;Xia Zhen-zhen;Wang Qiao;Duan Shuo
期刊：
光谱学与光谱分析 ,2023年43(1):156-161 ISSN：1000-0593
通讯作者：
Liu, Yan(liuyanwhpu@163.com)
作者机构：
[Duan Shuo; Chao, Wang; Liu Yan; Wang Qiao] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.;[Xia Zhen-zhen] Hubei Acad Agr Sci, Inst Agr Qual Stand & Testing Technol Res, Wuhan 430064, Peoples R China.
通讯机构：
[Liu, Y.] C;College of Food Science and Engineering, China
关键词：
近红外光谱;小龙虾;挥发性盐基氮;偏最小二乘法
摘要：
小龙虾是近年来广受消费者欢迎的淡水产品, 相关产业迅猛发展, 产生巨大的经济利益。 小龙虾整虾及虾仁、 虾尾在运输过程中极易腐败变质, 产生有害物质。 如果不能对小龙虾新鲜度进行及时检测, 任由腐败小龙虾进入食品流通环节, 极易酿成食品安全事故, 危害消费者生命安全, 对整个产业链造成不良影响。 挥发性盐基氮(TVBN)是衡量水产品新鲜度的主要指标, 也可以用于衡量小龙虾的新鲜度, 但传统的挥发性盐基氮检测方法存在步骤复杂、 检测时间长和化学试剂污染的等问题, 无法满足小龙虾庞大产业链的检测需求。 近红外光谱技术是一种快速、 无损、 环境友好的分析技术, 在食品分析领域中已有较为广泛的应用。 本研究基于近红外光谱分析技术(NIR), 结合化学计量学方法提出一种小龙虾新鲜度的快速检测方法。 使用偏最小二乘算法(PLS)建立小龙虾虾尾挥发性盐基氮定量分析模型。 为了提高模型的预测能力, 使用多元散射校正(MSC)、 标准正态变换(SNV)、 连续小波变换(CWT)和1阶导数(1st)法对光谱进行预处理, 扣除光谱背景; 使用蒙特卡洛-无信息消除(MC-UVE)和随机检测(RT)算法进行波长筛选, 选择光谱中有效变量。 结果显示, 光谱预处理和波长筛选技术能够有效提高模型的预测能力。 其中, 经过1阶导数和蒙特卡洛-无信息变量消除法组合优化处理之后的光谱所建立的偏最小二乘模型与其他模型相比具有更好的预测能力, 对于预测集样品, 其预测均方根误差和相关系数可达1.626和0.950, 能够实现对小龙虾新鲜度的快速、 准确检测。 Crayfish is one of the most popular freshwater products in China. The industrial chain of crayfish has rapidly developed and produced gorgeous economic benefits. Easy to be putrid during the logistics transportation, the freshness of crayfish and related products must be monitored and has paid much attention in recent years. If the putrid crayfish cannot be detected in time, food safety accidents may happen, and the whole industrial chain of crayfish would be destroyed. The total volatile basic nitrogen (TVBN) is the common index of freshness for aquatic products and can be used to evaluate the freshness of crayfish. The traditional analytical methods for TVBN are accurate but complex, time-consuming and environmentally hazardous. Developing novel, fast and stable methods are inevitable for the freshness evaluation of crayfish with large scale. Near-infrared spectroscopy (NIR) is a fast, non-destructive and environmentally friendly analytical technique widely used in many fields. In this study, a method for monitoring the freshness of crayfish by near-infrared spectroscopy combined with chemometrics was proposed. The TVBN were adopted as the freshness index and the quantitative models were built by partial least squares (PLS). The spectral pretreatment and variable selection methods were adopted to improve the models further. For the edible part of the crayfish, reasonable validation results can be obtained by using the optimized models. The combination of 1st and (MC-UVE) seems to have the better optimization results. For total volatile basic nitrogen (TVBN), the root means square error of prediction (RMSEP) and correlation coefficient (r) of the crayfish tails were 1.626 and 0.950.
语种：
中文
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Dietary interventions for better management of osteoporosis: An overview
作者：
Guo, Danjun;Zhao, Mengge;Xu, Wei;He, Hui;Li, Bin;...
期刊：
Critical Reviews in Food Science and Nutrition ,2023年63(1):125-144 ISSN：1040-8398
通讯作者：
Hou, Tao(houtao@mail.hzau.edu.cn)
作者机构：
[Zhao, Mengge; Li, Bin; Hou, Tao; Guo, Danjun; He, Hui] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan, Peoples R China.;[Xu, Wei; Guo, Danjun] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan, Peoples R China.
通讯机构：
[Tao Hou] C;College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
关键词：
dietary nutrients;dietary patterns;osteoporosis;processed foods
摘要：
Osteoporosis is a public health concern and a cause of bone loss, increased risk of skeletal fracture, and a heavy economic burden. It is common in postmenopausal women and the elderly and is impacted by dietary factors, lifestyle and some secondary factors. Although many drugs are available for the treatment of osteoporosis, these therapies are accompanied by subsequent side effects. Hence, dietary interventions are highly important to prevent osteoporosis. This review was aimed to provide a comprehensive understanding of the roles of dietary nutrients derived from natural foods and of common dietary patterns in the regulation of osteoporosis. Nutrients from daily diets, such as unsaturated fatty acids, proteins, minerals, peptides, phytoestrogens, and prebiotics, can regulate bone metabolism and reverse bone loss. Meanwhile, these nutrients generally existed in food groups and certain dietary patterns also play critical roles in skeletal health. Appropriate dietary interventions (nutrients and dietary patterns) could be primary and effective strategies to prevent and treat osteoporosis across the lifespan for the consumers and food enterprises. © 2021 Taylor & Francis Group, LLC.
语种：
英文
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Microalgal polyunsaturated fatty acids: Hotspots and production techniques
作者：
Chen, Weixian;Li, Tianpei;Du, Shuwen;Chen, Hui;Wang, Qiang
期刊：
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY ,2023年11:1146881 ISSN：2296-4185
通讯作者：
Wang, Qiang(wangqiang@henu.edu.cn)
作者机构：
[Li, Tianpei; Chen, Hui; Chen, Weixian; Wang, Qiang] Henan Univ, Sch Life Sci, State Key Lab Crop Stress Adaptat & Improvement, Kaifeng, Peoples R China.;[Du, Shuwen] Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan, Peoples R China.;[Wang, Qiang] Henan Univ, Acad Adv Interdisciplinary Studies, Kaifeng, Peoples R China.
通讯机构：
[Wang, Q.] S;State Key Laboratory of Crop Stress Adaptation and Improvement, China
关键词：
algae;PUFA;Research hotspots;extraction;Enrichment;Omega-fatty acids
摘要：
Algae play a crucial role in the earth’s primary productivity by producing not only oxygen but also a variety of high-value nutrients. One such nutrient is polyunsaturated fatty acids (PUFAs), which are accumulated in many algae and can be consumed by animals through the food chain and eventually by humans. Omega-3 and omega-6 PUFAs are essential nutrients for human and animal health. However, compared with plants and aquatic sourced PUFA, the production of PUFA-rich oil from microalgae is still in the early stages of exploration. This study has collected recent reports on algae-based PUFA production and analyzed related research hotspots and directions, including algae cultivation, lipids extraction, lipids purification, and PUFA enrichment processes. The entire technological process for the extraction, purification and enrichment of PUFA oils from algae is systemically summarized in this review, providing important guidance and technical reference for scientific research and industrialization of algae-based PUFA production. Copyright © 2023 Chen, Li, Du, Chen and Wang.
语种：
英文
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Studies on the interaction between homological proteins and anthocyanins from purple sweet potato (PSP): Structural characterization, binding mechanism and stability
作者：
Zhang, Rui;Ye, Shuxin;Guo, Ying;Wu, Muci;Jiang, Sijia;...
期刊：
Food Chemistry ,2023年400:134050 ISSN：0308-8146
通讯作者：
He, Jingren(jingren.he@whpu.edu.cn)
作者机构：
[Zhang, Rui; Wu, Muci; He, Jingren] Wuhan Polytech Univ, Natl R&D Ctr Se rich Agr Prod Proc, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.;[Guo, Ying; Zhang, Rui; Wu, Muci; He, Jingren] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.;[Jiang, Sijia; Ye, Shuxin] Yun Hong Grp Co Ltd, Hubei 430206, Peoples R China.;[He, Jingren] Wuhan Polytech Univ, 36 Huanhu Middle Rd, Wuhan 430023, Peoples R China.
通讯机构：
[He, J.] W;Wuhan Polytechnic University, No.36 Huanhu Middle Road, Jinyinhu District, China
关键词：
Anti-ultraviolet;Characterization;Interactions;Protein-bound anthocyanins;Purple sweet potato;Stability
摘要：
The protein-bound anthocyanin complexes are naturally existed in food systems by their spontaneous interaction. In this study, the interaction mechanism of homological proteins (p-PSP) and anthocyanins (FAC-PSP) was investigated to explore the binding characteristic of native protein-bound anthocyanins from purple sweet potato (p-BAC-PSP). The structural characterization, stability and anti-ultraviolet property of p-BAC-PSP were also evaluated. Results revealed that hydrophobic interaction is dominant binding force for forming p-BAC-PSP. The binding resulted in protein secondary structure changes with more β-sheet and lower β-turn, random coil structures. Fluorescence spectroscopy demonstrated that FAC-PSP quenched p-PSP fluorescence in a combination of static and dynamic mode (static dominant) with a binding constant of 105 L/mol reflecting strong affinity of FAC-PSP to p-PSP. Moreover, the complex form exhibited better protective effects on anthocyanins for pH, light, thermal stabilities and higher anti-ultraviolet activity. These findings further expanded the application of anthocyanins as stable, functional food and cosmetic ingredients. © 2022 Elsevier Ltd
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英文
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Qualitative and quantitative assessment of flavor quality of Chinese soybean paste using multiple sensor technologies combined with chemometrics and a data fusion strategy
作者：
Yu, Shanshan;Huang, Xingyi;Wang, Li;Chang, Xianhui;Ren, Yi;...
期刊：
Food Chemistry ,2023年405(Pt B):134859 ISSN：0308-8146
通讯作者：
Huang, XY;Chang, XH
作者机构：
[Huang, Xingyi; Wang, Li; Huang, XY; Ren, Yi; Wang, Yu; Yu, Shanshan; Zhang, Xiaorui] Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China.;[Chang, Xianhui] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.
通讯机构：
[Huang, XY ] J;[Chang, XH ] W;Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China.;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.
关键词：
Characterization;Chemometrics;Data fusion strategy;Fermented soybean paste;Overall flavor;Sensor technology
摘要：
Multiple sensor technologies including electronic nose (E-nose), electronic tongue (E-tongue), colorimeter and texture analyzer combined with chemometrics and dada fusion strategies were applied to characterize the flavor quality of traditional Chinese fermented soybean paste. Principal components analysis (PCA) was performed to divide the selected soybean pastes into three clusters which was not completely consistent with geographical regions of selected samples. Support vector machine regression (SVR) outperformed partial least squares regression (PLSR) in quantitatively predicting sensory attributes. Additionally, prediction of overall flavor of soybean paste based on data fusion of multiple sensor information, with a correlation coefficient of prediction (Rp) of 0.9636 based on SVR, was better than prediction of E-nose and E-tongue data fusion (Rp = 0.9267). This study suggested multiple sensor technologies coupled with chemometrics can be a promising tool for flavor assessment and characterization of fermented soybean paste or other food matrixes. © 2022 Elsevier Ltd
语种：
英文
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Characteristic volatiles fingerprints in olive vegetable stored at different conditions by HS-GC-IMS
作者：
Xu, Lirong;Wang, Jianxia;Tian, Ailing;Wang, Shihao;Zhao, Kuan;...
期刊：
Food Chemistry: X ,2023年18:100707 ISSN：2590-1575
通讯作者：
Xiao, Gengsheng;Ma, LK;Ying, XG
作者机构：
[Liu, Yajun; Tian, Ailing; Zhao, Kuan; Liu, Xinyang; Xu, Lirong; Chen, Kaixuan; Zhang, Rao; Wu, Xiaoqing; Wang, Shihao] Qingdao Univ, Inst Nutr & Hlth, Qingdao 266071, Peoples R China.;[Xiao, Gengsheng; Xiao, GS; Wang, Jianxia; Ma, Lukai] Zhongkai Univ Agr & Engn, Coll Light Ind & Food, Key Lab Green Proc Intelligent Mfg Lingnan Special, Minist & Rural Affairs, Guangzhou 510225, Peoples R China.;[Karrar, Emad; Li, Xinyi] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China.;[Gao, Pan] Wuhan Polytech Univ, Coll Food Sci & Engn, 68 Xuefu South Rd,Changqing Garden, Wuhan 430023, Peoples R China.;[Ying, Xiaoguo; Ying, XG] Zhejiang Ocean Univ, Coll Food & Pharm, Collaborat Innovat Ctr Seafood Deep Proc, Zhejiang Prov Key Lab Hlth Risk Factors Seafood, Zhoushan, Peoples R China.
通讯机构：
[Xiao, GS; Ying, XG ; Ma, LK ] Z;Zhongkai Univ Agr & Engn, Coll Light Ind & Food, Key Lab Green Proc Intelligent Mfg Lingnan Special, Minist & Rural Affairs, Guangzhou 510225, Peoples R China.;Zhejiang Ocean Univ, Coll Food & Pharm, Collaborat Innovat Ctr Seafood Deep Proc, Zhejiang Prov Key Lab Hlth Risk Factors Seafood, Zhoushan, Peoples R China.
关键词：
Olive vegetable;Volatile compounds;Storage conditions;HS-GC-IMS
摘要：
The olive vegetable is popular food owing to its unique flavor. This study innovatively used headspace-gas chromatography-ion mobility spectrometry to evaluate olive vegetables' volatiles under different conditions. A total of 57 volatile compounds were determined from olive vegetables, including 30 aldehydes, 8 ketones, 5 alcohols, 2 esters, 8 hydrocarbons, 1 furans, 3 sulfur compounds. The PCA distinguished the olive vegetable stored at different conditions by volatiles. The gallery plot showed that olive vegetables stored at 4 °C for 21 d produced more limonene, which had a desirable fruity odor. The (E)-2-octenal, (E)-2-pentenal, (E,E)-2,4-heptadienal, 5-methylfurfural, and heptanal in fresh olive vegetables were lowest and increased with storage time. Furthermore, the change of volatiles was the least when the olive vegetable was stored at 0 °C. This study can provide theoretical bases for improving the flavor quality of olive vegetables and developing traditional food for standardized industrial production. © 2023 The Authors
语种：
英文
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High-oleic rapeseed oil quality indicators and endogenous antioxidant substances under different processing methods
作者：
Zhang, Huihui;Gao, Pan;Fang, Huiwen;Zou, Man;Yin, Jiaojiao;...
期刊：
Food Chemistry: X ,2023年19:100804 ISSN：2590-1575
通讯作者：
Gao, P
作者机构：
[He, Dongping; Gao, Pan; Zhang, Huihui; Zou, Man; Gao, P; Yin, Jiaojiao; Luo, Zhi; Zhong, Wu; Hu, Chuanrong] Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Edible Oil Qual & Safety State Market Regu, Wuhan, Peoples R China.;[Fang, Huiwen] Wuhan Inst Food & Cosmet Control, Wuhan, Peoples R China.;[Wang, Xingguo] Jiangnan Univ, Sch Food Sci & Technol, Int Joint Res Lab Lipid Nutr & Safety, Wuxi 214122, Peoples R China.
通讯机构：
[Gao, P ] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Edible Oil Qual & Safety State Market Regu, Wuhan, Peoples R China.
关键词：
High-oleic acid rapeseed oil;Microwave pretreatment;Hexane extraction;Processing method
摘要：
This study exposed high-oleic rapeseed oil (HORO) to different pretreatment (microwave or roasting) and processing methods to investigate (cold pressing, hexane extraction, subcritical butane extraction, and aqueous enzymatic extraction) the effects of processing technologies on HORO parameters associated with its physicochemical properties, endogenous antioxidant substances, and antioxidant capacity. The oil yield of various processing technologies was between 35.4% and 59.7%, and the fatty acid composition did not significantly differ. Hierarchical clustering and principal component analyses were used for evaluation. The results revealed that the microwave pretreatment–hexane extraction (M-HE) method resulted in significantly higher levels of tocopherols (688.4 mg/kg), polyphenols (1007.76 mg/kg), and phytosterols (1810.6 mg/kg) in HORO, implying strong free radical scavenging capacity (DPPH-oil: 79.63, DPPH-nonpolar: 71.42, DPPH-polar: 6.65, FRAP: 55.4, ABTS: 3043.7 μmol TE/kg). Hence, M-HE is a promising method for producing HORO with a higher stability and nutritional value. © 2023 The Author(s)
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英文
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The botanical profile, phytochemistry, biological activities and protected-delivery systems for purple sweet potato (Ipomoea batatas (L.) Lam.): An up-to-date review
作者：
Jiang, Tian;Ye, Shuxin;Liao, Wei;Wu, Muci;He, Jingren;...
期刊：
Food Research International ,2022年161:111811 ISSN：0963-9969
通讯作者：
He, Jingren(jingren.he@whpu.edu.cn)
作者机构：
[Jiang, Tian; He, Jingren] Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan 430023, Peoples R China.;[Ye, Shuxin] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China.;[Liao, Wei] Univ Lyon, Univ Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, 43 Blvd 11 Novembre 1918, F-69100 Villeurbanne, France.;[Wu, Muci; He, Jingren] Wuhan Polytech Univ, Sch Modern Ind Selenium Sci & Engn, Natl R&D Ctr Se Rich Agr Prod Proc, Wuhan 430023, Peoples R China.;[Oliveira, Helder; Mateus, Nuno] Univ Porto, Fac Ciencias, Dept Quim & Bioquim, REQUIMTE,LAQV, Rua Campo Alegre S-N, P-4169007 Porto, Portugal.
通讯机构：
[Jingren He] S;[Hélder Oliveira] L;LAQV, REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre s/n, 4169-007 Porto, Portugal<&wdkj&>School of Food Science and Engineering, Wuhan Polytechnic University, 430023 Wuhan, China<&wdkj&>National R&D Center for Se-rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
关键词：
Biological activities;Chemical composition;Comprehensive utilization;Encapsulation systems;Purple sweet potato
摘要：
Purple sweet potato (PSP) is an important economic crop in many countries, as a staple food and a source of bioactive compounds, which has attracted considerable attention. This review provides an up-to-date summary and discusses the available literature concerning PSP. Different issues, including its bioactive compounds, health effects and various efficient encapsulation strategies for PSP powders, extracts or individual substance are covered in detail, along with its utilization. In addition to the valuable nutritional composition, more than 135 bioactive compounds have been isolated and identified from these plants so far. Among the plenty of constituents, polysaccharides and flavonoids are the focus of attention and exhibit various biological activities. Additionally, protected-delivery systems are strongly proposed to shelter the bioactive compounds providing a better stability and improved pharmacological activities. Normally, PSP roots are the most attractive part to human because of their economic value. Even though PSP anthocyanins are the focus of researchers and industrial due to their attractive color and wide range of biological activities, PSP starch and protein also have wide applications in foods and nonfoods industries. However, the exploitation of PSP considering comprehensive utilization of various compounds, such as starch, non-starch polysaccharides, protein, and bioactive compounds should be considered. © 2022
语种：
英文
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Estimation of contamination level in microplastic-exposed crayfish by laser confocal micro-Raman imaging
作者：
Xiao, Xiaofeng;Liu, Xiaodan;Mei, Tingna;Xu, Mengting;Lu, Zelin;...
期刊：
Food Chemistry ,2022年397:133844 ISSN：0308-8146
通讯作者：
Pi, Fuwei(pifuwei@jiangnan.edu.cn)
作者机构：
[Lu, Zelin; Xiao, Xiaofeng; Pi, Fuwei; Mei, Tingna; Liu, Xiaodan; Xu, Mengting; Dai, Huang; Wang, Jiahua] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.;[Liu, Xiaodan; Dai, Huang; Wang, Jiahua] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.;[Pi, Fuwei] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China.
通讯机构：
[Pi, F.] C;College of Food Science and Engineering, Wuhan Polytechnic University, Hubei, Wuhan, China
关键词：
Analysis method;Crayfish;Microplastics;Quantitative estimation;Raman imaging
摘要：
Crayfish is one of the most important freshwater aquaculture species in China. The potential risks of crayfish consumption caused by environmental microplastic pollution have attracted much attention. In this study, a total of 72 crayfish samples were exposed to the microplastic concentrations of 1 mg/L, 3 mg/L, and 9 mg/L for 7, 14, and 28 days, and microplastic contamination levels in crayfish were then explored by laser confocal micro-Raman (LCM-Raman) imaging and scanning electron microscope (SEM). LCM-Raman imaging showed better performance in microplastics identification. Besides, the average percentage of the contaminated area in visualized LCM-Raman images was used to quantitatively assess contamination levels. Following 28 days of exposure to 9 mg/L microplastics, microplastic accumulation reached about 13,000 particles per crayfish. The results confirmed that LCM-Raman imaging combined with image processing technology could be used to construct a high-performance analytical strategy for the assessment of microplastic contamination in crayfish. © 2022 Elsevier Ltd
语种：
英文
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Comprehensive characterization of lotus root polysaccharide-phenol complexes
作者：
Yi, Yang;Tang, Hao-Su;Sun, Ying;Xu, Wei* ;Min, Ting;...
期刊：
Food Chemistry ,2022年366:130693 ISSN：0308-8146
通讯作者：
Xu, Wei
作者机构：
[Sun, Ying; Wang, Hong-Xun; Tang, Hao-Su; Min, Ting; Yi, Yang; Xu, Wei] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.
通讯机构：
[Xu, Wei] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.
关键词：
Interaction;Lotus root;Phenolic compound;Polysaccharide
摘要：
To explore the effects of phenolic binding on the structure and activity of lotus root polysaccharides (LRPs), five LRP-phenol complexes containing catechin (61.22 mg/g), gallic acid (9.37 mg/g), ferulic acid (29.28 mg/g), chlorogenic acid (83.80 mg/g) or caffeic acid (14.80 mg/g) were prepared via noncovalent intermolecular interaction, respectively. The interaction was confirmed by the differences among LRPs, phenols and their complexes in ultraviolet–visible and Fourier-transform infrared spectra. The phenolic binding caused significant changes in the molecular weight (MW) distribution and aggregation behavior of LRPs, particularly their average MW (34.49 kDa) increased by 3.73–8.30 times. Compared to LRPs, the complexes all showed stronger antioxidant activities. Notably, the binding of catechin improved the macrophage-stimulating effect of LRPs, specifically promoting the NO production at normal condition and inhibiting the NO overproduction induced by lipopolysaccharide. The noncovalent interaction with phenolic compounds is a promising method for the structural and functional improvement of LRPs. © 2021 Elsevier Ltd
语种：
英文
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Structure, interfacial adsorption and emulsifying properties of potato protein isolate modified by chitosan
作者：
Hu, Chun;Xiong, Hanguo
期刊：
Colloids and Surfaces A: Physicochemical and Engineering Aspects ,2022年638:128314 ISSN：0927-7757
通讯作者：
Xiong, HG;Hu, C
作者机构：
[Hu, Chun; Hu, C] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.;[Xiong, Hanguo] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China.
通讯机构：
[Xiong, HG ] H;[Hu, C ] W;Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China.;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.
关键词：
Chitosan;Emulsifying Stability;Interfacial tension;Particle size;Potato protein isolate;Spectroscopy
摘要：
In this study, the relations among the structure, interface adsorption and emulsifying properties of potato protein isolate (PPI) modified by chitosan (CS) were investigated. The results showed that the addition of CS prevented the exposure of tyrosine and tryptophan residues, leading to an increase in the surface hydrophilicity of PPI in the complex system. Meanwhile, the addition of CS decreased the interfacial tension between oil-water and gas-water, and increased the elastic modulus (G′) and the apparent viscosity of PPI in the complex system. Moreover, the emulsion stabilized by the PPI/CS complex exhibited a smaller average particle size and a higher zeta - potential with a better emulsifying stability. In addition, the gel network structure of the emulsion stabilized by PPI/CS complex enhanced to promote the emulsion stability. These results will provide meaningful guidance for the application of CS modified PPI as a novel food emulsifier in the construction of stable Pickering emulsion system. © 2022 Elsevier B.V.
语种：
英文
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Biodiesel production from Momordica cochinchinensis (Lour.) Spreng seed oil
作者：
Du, Jing;Yuan, Ren-kang;Hu, Rui-xue;Zhang, Hai-long;Qi, Yu-tang;...
期刊：
Fuel ,2022年314:123047 ISSN：0016-2361
通讯作者：
Zhang, HL
作者机构：
[Zhang, HL; Zhang, Wei-nong; Du, Jing; Zhang, Hai-long; Yuan, Ren-kang; Qi, Yu-tang; Hu, Rui-xue] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.;[Zhang, Wei-nong; Zhang, Hai-long; Qi, Yu-tang] Engn Res Ctr Lipid Based Fine Chem Hubei Prov, Wuhan 430023, Peoples R China.;[Zhang, Wei-nong; Du, Jing; Zhang, Hai-long; Qi, Yu-tang] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Wuhan 430023, Peoples R China.
通讯机构：
[Zhang, HL ] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.
关键词：
Biodiesel properties;Momordica cochinchinensis (Lour.) Spreng. (Cucurbitaceae) seed oil;Oil properties
摘要：
Momordica cochinchinensis (Lour.) Spreng. (Cucurbitaceae) seed is an unexplored un-edible oil resource and one of the important candidates for producing biodiesel due to the high content of oil in seed. In this study, various physical and chemical properties of M. cochinchinensis seed oil (MCSO) and the biodiesel obtained from MCSO were analyzed to investigate the feasibility of the biodiesel producing with MCSO as raw material. The results showed that the oil content of M. cochinchinensis seed kernel was up to 50.82%. The density, refractive index, free fatty acid and acid value of MCSO were 0.92 g/mL, 1.50, 0.11 mg KOH/g and 0.23 mg KOH/g, respectively. The results of Fourier transform infrared spectroscopy (FT-IR) and gas chromatography-mass spectrometry (GC–MS) showed that MCSO had esters and desired fatty acids profile, suggesting that it was feasible to produce biodiesel with MCSO as feedstock. Fatty acids of MCSO were mainly included stearic acid (53.29%), linoleic acid (21.40%), oleic acid (16.09%), palmitic acid (5.44%) and minor components namely cis-11-eicosenoic acid (2.49%), α-linolenic acid (0.67%) and arachidic acid (0.63%). Diversified biodiesel properties including flash point, cold filter plugging point, calorific value, cetane number, density, acid value, iodine value and water content of MCSO biodiesel were in consisted with the corresponding biodiesel standards such as ASTM standard and GB/T 25199-2017. Therefore, MCSO has the potential to be applied as an alternate green resource for biodiesel production. © 2021 Elsevier Ltd
语种：
英文
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Nitrite, biogenic amines and volatile N-nitrosamines in commercial Chinese traditional fermented fish products
作者：
Wu, Yuxin;Qin, Lerong;Chen, Jiwang;Wang, Haibin;Liao, E.
期刊：
FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE ,2022年15(1):10-19 ISSN：1939-3210
通讯作者：
Liao, E.(Leoneason@126.com)
作者机构：
[Wang, Haibin; Liao, E.; Wu, Yuxin; Qin, Lerong; Chen, Jiwang] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan, Peoples R China.;[Wang, Haibin; Liao, E.; Chen, Jiwang] Wuhan Polytech Univ, Minist Educ, Wuhan, Peoples R China.;[Wang, Haibin; Liao, E.; Chen, Jiwang] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan, Peoples R China.;[Wang, Haibin; Liao, E.; Chen, Jiwang] Wuhan Polytech Univ, Natl R&d Ctr SerichAgr Prod Proc Technol, Wuhan, Peoples R China.
通讯机构：
[E. Liao] C;College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China<&wdkj&>Ministry of Education and Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China<&wdkj&>National R&d Center for Se-richAgricultural Products Processing Technology, Wuhan Polytechnic University, Wuhan, China
关键词：
Fermented fish;nitrite;biogenic amines;volatile N-nitrosamines;N-nitrosodimethylamine
摘要：
To examine the safety of Chinese traditional fermented fish products (CTFPs) available on the Chinese market, nitrite, nitrate, biogenic amines (BAs) and volatile N-nitrosamines (VNAs) content in 33 commercial CTFPs from different provinces was investigated. The mean content of nitrite and nitrate wase 0.63 and 749.5 mg/kg, respectively. Concerning the occurrence of BAs, the accumulation in all CTFPs samples remained at low levels, whereas only in one sample from Guangxi the histamine content exceeded the critical level (50 mg/kg). In addition, six types of VNAs, including N-nitrosodimethylamine (NDMA), N-nitrosoethylmethylamine, N-nitrosopiperidine, N-nitrosopyrrolidine, N-nitrosomorpholine and N-nitrosodiphenylamine, were detected in a high number of samples. The NDMA content in 36.4% of the samples and the total VNAs content in about 63.6% of the samples were unacceptable. Principal component analysis indicated that the accumulation of NDMA and total VNAs was closely related with the content of histamine, tyramine and nitrate. © 2021 Taylor & Francis Group, LLC.
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英文
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