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1.	Eriksson, Caj (författare) Lipid oxidation catalysts and inhibitors in raw materials and processed foods 1982 Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 9:42006, s. 3-19 Tidskriftsartikel (refereegranskat)abstract This paper is limited to those catalysts and lipid oxidation inhibitors which have been found to be present either in the raw food materials or in processed food as a result of its processing. Lipoxygenase and haemoproteins are very powerful lipid oxidation catalysts in many foods. Heat treatment usually inactivates lipoxygenase but can, under certain conditions, activate haemoproteins as non-enzymatic metal catalysts. Tocopherol, normally referred to as an antioxidant, can, under certain concentration conditions, shift to pro-oxidative properties. Even volatile lipid oxidation products have been shown to accelerate lipid oxidation. Inhibitors present in raw materials are found among proteins, amino acids and plant constituents such as flavonoids. Most spices and herbs have antioxidative properties, particularly in darkness. Some microorganisms in their normal metabolism inhibit lipid oxidation or the consequences thereof. Some enzymes, especially superoxide dismutase, are claimed to inhibit lipid oxidation. Among process-induced lipid oxidation inhibitors, Maillard reaction products are those most investigated, together with protein hydrolysates. Smoking generates antioxidative compounds. In most cases the mechanism of lipid oxidation inhibition is still unknown for these materials. © 1982.
2.	Finglas, P M, et al. (författare) Standardisation of HPLC techniques for the determination of naturally-occurring folates in food 1999 Ingår i: Food Chemistry. - 0308-8146 .- 1873-7072. ; 64:2, s. 245-255 Tidskriftsartikel (refereegranskat)abstract The aim of this work was to evaluate current in-house HPLC procedures for the determination of naturally-occurring folates in food, and to identify problem areas for further improvement. Five intercomparison studies were completed over the period 1990-1997 in which nine participants from six countries took part. Through careful validations and detailed discussions held at evaluation meetings, possible biases and sources of systematic error have been identified and reduced. The use of ascorbic acid and nitrogen flushing during extraction, sample clean-up using strong anion exchange columns, spectrophometrically calibrated standards and fluorescence detection are all recommended. Both in-house hog kidney and human plasma deconjugase enzymes gave similar results to the circulated common hog kidney enzyme which was prepared from fresh pig's kidneys. The most consistently reported values were for 5-CH3H4-PteGlu, and to a lesser extent, for H(4)PteGlu. Four candidate reference materials (CRM 121, wholemeal flour; CRM 421, milk powder; CRM 485, lyophilised mixed vegetables, and CRM 487, lyophilised pig's liver) have been proposed with both indicative values (mean +/- uncertainty) for 5-CH3H4-PteGlu in CRM 421 (0.25; +/- 0.02 mg/kg) and CRM 485 (2.14; +/- 0.42 mg/kg), and information values (mean; range) for 5-CH3H4-PteGlu in CRh4 121 (0.04; 0.03-0.08 mg/kg) and CRM 487 (2.6; 1.9-3.8 mg/kg), Certified values are also given for total folate by microbiological assay: CRM 121 (0.50; +/- 0.07 mg/kg), CRM 421 (1.42; +/- 0.14 mg/kg), CRM 485 (3.15; 0.28 mg/kg), and CRM 487 (13.4; 1.3 mg/kg). Average recovery of 5-CH3H4-PteGlu, added prior to extraction and deconjugation, was 91% (84-95%) for the four CRMs. The average within- and between-laboratory variations were 6 and 15% for the determination of 5-CH3H4-PteGlu by HPLC, and 9 and 18% for the determination of total folate by microbiological assay. These CRMs will be used for quality control of folate measurements for nutritional labelling, and validation of new techniques. Further methodology work is required for the HPLC analyses of folate forms other than 5-CH3H4-PteGlu.
3.	Hallberg, M.L., et al. (författare) The relationship between lipid composition and oxidative stability of potato granules 1990 Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 38:3, s. 201-210 Tidskriftsartikel (refereegranskat)abstract Lipid oxidation and changes in the lipid composition of potato granules during storage were studied. In particular, the possible rôle of the free fatty acids (FFA) in oxidation and storage stability was examined. Three potato granule materials which differed in FFA content were stored in darkness, in air at 25°C. The lipid oxidation was followed by gas chromatographic headspace analysis of volatile compounds and sensory evaluation was carried out after periods of 12 and 40 weeks of storage. The FFA were analysed by gas chromatography to determine fatty acid composition during storage. All three of the potato granule materials were markedly oxidized. However, the material containing the least original amount of FFA was the most rancid after only 12 weeks storage, according to both the sensory analysis and the content of hexanal. This shows that there was no connection between the original total amount of FFA and the oxidative stability of the potato granules. In the most highly oxidized material the FFA content decreased towards the end of the storage period, but in the other two materials, for which the rate of oxidation was lower, there was a slight increase of the polyunsaturated FFA (C18:2 + C18:3). This indicates that both simultaneous lipolysis and oxidation took place during storage. The fatty acid compositions within the lipid classes; neutral lipids, galactolipids, and phospholipids, were not found to change significantly during storage. © 1990.
4.	Hansson, A., et al. (författare) Effect of changes in pH on the release of flavour compounds from a soft drink-related model system 2001 Ingår i: Food Chemistry. - 0308-8146 .- 1873-7072. ; 74:4, s. 429-435 Tidskriftsartikel (refereegranskat)abstract Citric acid and phosphoric acid were added in variable amounts to a soft drink model system to show their effect on the release of six flavour compounds. High concentrations of the acids decreased the release of esters, probably because of the presence of large amounts of the dissociated form of the acids. However, the same amounts of added citric acid had no effect on flavour release when pH was regulated with sodium hydroxide. Changes in pH values achieved by adding hydrochloric acid also had no effect on flavour release. These results indicate that pH values used in soft drinks do not affect the release of flavour molecules. It is more likely the citric acid and the phosphoric acid, particularly their dissociated forms, which decrease the release of the esters. The other flavour compounds were not affected. Copyright © 2001 Elsevier Science Ltd.
5.	Hansson, A., et al. (författare) The effect of sugars and pectin on flavour release from a soft drink-related model system 2001 Ingår i: Food Chemistry. - 0308-8146 .- 1873-7072. ; 72:3, s. 363-368 Tidskriftsartikel (refereegranskat)abstract Three types of sugar and high-methoxyl pectin at different concentrations were added to a soft drink-related model system consisting of water and six flavour compounds. The addition of these ingredients contributes to changes in viscosity and water activity, which in turn affects the release of the flavour compounds to the gas phase above the soft drink. In the study, a higher concentration of sucrose and invert sugar increased the release of five flavour compounds, probably owing to a so-called 'salting-out' effect. Starch syrup at a concentration of 60% increased the amount of three of the flavour compounds released and would probably increase the release of more compounds at a higher concentration. When pectin was added to the system, it was seen that viscosity does not influence release of the flavour molecules, but that the kind of stabiliser used is more important. Copyright © 2001 Elsevier Science Ltd.
6.	Jastrebova, Jelena, et al. (författare) HPLC determination of folates in raw and processed beetroots 2003 Ingår i: Food Chemistry. - 0308-8146 .- 1873-7072. ; 80:4, s. 579-588 Tidskriftsartikel (refereegranskat)abstract A sensitive HPLC method with fluorescence detection and gradient elution has been developed for the determination of folates in vegetables. The method involved extraction of folates from food matrix by heat treatment, deconjugation of folate polyglutamates to monoglutamates by incubation with hog kidney conjugase and purification of food extracts by solid-phase extraction with strong-anion exchange cartridges. The chromatographic separation of folates was achieved on Zorbax SB C-8 column, which was found to be superior over conventional C-18 column in terms of selectivity and sensitivity. Validation of the method included linearity tests, the addition of standard folates for the determination of recovery, repeatability and stability tests. The method developed was applied to analysis of raw and processed beetroots; 5-methyltetrahydrofolate was found to be the main folate form in beetroots. Cultivar differences and growing conditions were found to have a pronounced effect on the folate content in beetroots. Processing resulted in considerable losses of folates, whereas losses during storage appeared to be moderate.
7.	Lilja, Marianne, et al. (författare) Liberation of free fatty acids during production of potato granules 1989 Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 34:1, s. 15-23 Tidskriftsartikel (refereegranskat)abstract The amount of free fatty acids and their composition were studied during an add-back process of potato granules. Samples were taken at several different stages in the production, from raw tubers to final potato granules. Lipids were extracted and lipid classes separated by liquid chromatography. Free fatty acids were separated from the neutral lipid fraction by high performance liquid chromatography (HPLC). The fatty acid composition was analysed by gas chromatography (GC). The amount of free fatty acid increased in the first stages of the process and rose to its highest level in the samples from the steam-cooking step. During further processing the amounts of free fatty acids slowly decreased. Since enzymatic hydrolysis is one explanation for liberation of fatty acids, lipase activity was measured by a spectrofluorimetric method in the raw tubers, blanched slices and steam-cooked slices. After the blanching step, some enzyme activity was found but after steam-cooking there was none. © 1989.
8.	Lilja, Marianne, et al. (författare) Lipid changes during the production of potato granules 1989 Ingår i: Food Chemistry. - 0308-8146 .- 1873-7072. ; 31:4, s. 267-277 Tidskriftsartikel (refereegranskat)abstract Potato granules were produced by an add-back-process. The lipid composition of the potato tubers and the final potato granules were assessed in order to study the influence of the process. The extracted lipids were fractionated into three major classes, neutral lipids, galacto-lipids and phospholipids, on a silicic acid column. The free fatty acids were separated from the neutral lipids by high performance liquid chromatography (HPLC). The fatty acid composition of the three lipid classes as well as the free fatty acid fraction was analysed by gas chromatography. No changes could be observed in the galactolipids and the phospholipids but the free fatty acid content was found to be about ten times higher in potato granules than in the potato tubers. © 1989.
9.	Solomon, O., et al. (författare) Effect of oxygen and fluorescent light on the quality of orange juice during storage at 8°C 1995 Ingår i: Food Chemistry. - 0308-8146 .- 1873-7072. ; 53:4, s. 363-368 Tidskriftsartikel (refereegranskat)abstract The effect of oxygen and light exposure and the combination of these two parameters on the retention of ascorbic acid, occurrence of non-enzymatic browning and the formation of 5-hydroxymethyl-2-furfuraldehyde (HMF) and furfural was investigated in orange juice stored at 8°C for 52 days. Orange juice, reconstituted and HTST-pasteurised, was stored in glass containers, covered on the sides with aluminium foil and sealed on the top with packaging materials, i.e. glass, polyethylene and paper carton. having different light transmission and oxygen permeation characteristics. The ascorbic acid content was significantly affected by the level of dissolved oxygen in the juice, but no effect of light could be observed under the conditions of this study. Browning increased during the first 3 weeks of storage in all samples and was over the whole period of storage significantly correlated to the level of dissolved oxygen, but the effect of light was insignificant. HMF and furfural content did not increase significantly in any of the samples during the 52-day storage at 8°C. © 1995.
10.	Strålsjö, Lena, et al. (författare) Evaluation of a radioprotein-binding assay (RPBA) for folate analysis in berries and milk 2002 Ingår i: Food Chemistry. - 0308-8146 .- 1873-7072. ; 79:4, s. 525-534 Tidskriftsartikel (refereegranskat)abstract This study aimed to optimise a commercial radioprotein-binding assay (RPBA), routinely used for clinical samples, for folate quantification in foods containing mainly 5-CH3-H(4)folate. The assay was modified using external calibration with 5-CH3-H(4)folate in a lower concentration range diluted in food extraction buffer, rather than the buffer with human serum albumin (HSA) provided by the kit. We evaluated the modified RBPA on some selected food products; milk, whey powder, rose hips, strawberries and European certified reference materials (CRM 421, 485) and the adjustments did not affect the assay negatively. Performance parameters included control of selectivity, absence of matrix effects, recoveries of 94-113%, precision of 1-6 CV% (intra-assay) and 5-9 CV% (inter-assay). Folate concentrations in berries and milk, obtained by the modified RPBA were also compared with other quantification methods such as HPLC and MA. The optimised RPBA was found to be a quick and inexpensive complement to HPLC methods, reliable for folate quantification in foods such as milk and berries that contain mainly 5-CH3-H(4)folate. (C) 2002 Elsevier Science Ltd. All rights reserved.
11.	Ubhayasekera, Sarojini J.K.A., et al. (författare) Evaluation of GC and GC-MS methods for the analysis of cholesterol oxidation products 2004 Ingår i: Food Chemistry. - 0308-8146 .- 1873-7072. ; 84, s. 149-157 Tidskriftsartikel (refereegranskat)abstract Various methods are used to analyse cholesterol oxidation products (COP) due to the unavailability of a standard method. In order to select a suitable method for the enrichment of COP, three methods of saponification (A-C), and transesterification (D) of tallow with three levels (5, 10 and 20 [mu]g) of spiked COP, were evaluated. Further enrichment of COP was done by solid phase extraction, quantified by GC, and confirmed by GC-MS. The in-house method A, and method D showed,the best results among the four methods evaluated. The recoveries at all levels of spiked COP were generally higher than 60% in method A. The recoveries of all spiked COP at 5 [mu]g level were consistently lower in method D compared with method A. From the results of this study it can be concluded that method A may be more suitable for the analysis of very low levels of COP in foods.
12.	Undeland, Ingrid, 1968, et al. (författare) Comparison between methods using low-toxicity solvents for the extraction of lipids from herring (Clupea harengus) 1998 Ingår i: Food Chemistry. - 0308-8146 .- 1873-7072 .- 0346-718X. ; 61:3, s. 355-365 Tidskriftsartikel (refereegranskat)abstract Three alkane/alcohol/water-based lipid extraction systems were evaluated to determine which would be the best replacement for the frequently used chloroform/methanol/water system, nowadays known to be very toxic. All the methods were applied to samples of minced herring (Clupea harengus) differing in quality and composition. In addition to comparisons of total lipid yield, the extracted lipids were compared with respect to content of triglycerides, phospholipids, free fatty acids, ?-tocopherol, lipid hydroperoxides and conjugated dienes. The content of phospholipids was found to differ most between the lipids extracted by the four methods. Here, the chloroform/methanol/water system was the most efficient, followed by heptane/ethanol/water/sodium dodecyl sulphate (SDS) and then iso-propanol/hexane. However, by decreasing the level of SDS, the efficiency of the heptane/ethanol/water/SDS system in extracting phospholipids was increased to the same level as that of the chloroform/methanol/water system. This decrease in SDS also resulted in a higher recovery of free fatty acids. The lack of correlation between yields of phospholipids and yields of lipid oxidation products throughout this study was surprising because of the often-described susceptibility of phospholipids to oxidation.
13.	Vahteristo, L, et al. (författare) Third EU MAT intercomparison study on food folate analysis using HPLC procedures 1996 Ingår i: Food Chemistry. - 0308-8146 .- 1873-7072. ; 57:1, s. 109-111 Tidskriftsartikel (refereegranskat)abstract Three samples (milk powder, lyophilized pig's liver and wholemeal flour), a 5-methyltetrahydrofolic acid (5-MTHF) calibrant and two deconjugase enzymes (purified hog kidney and human plasma) were circulated to three laboratories taking part in the study. The objectives were to optimize the deconjugation step in these foods and to improve the between-laboratory agreement in HPLC results for folates. The predominant natural folate form in milk powder was 5-MTHF, together with appreciable amounts of folic acid. In pig's liver 5-MTHF was found to represent about one-third of the total folate content found. For these two foods, results from one laboratory of the sum of the folate vitamers agreed favourably with the microbiological data. 5-MTHF was most successfully determined by all three laboratories. There was little or no agreement found for the other folate vitamers detected. Copyright (C) 1996 Elsevier Science Ltd
14.	Wendin, Karin, 1963-, et al. (författare) Dynamic analyses of sensory and microstructural properties of cream cheese 2000 Ingår i: Food Chemistry. - 0308-8146 .- 1873-7072. ; 71:3, s. 363-378 Tidskriftsartikel (refereegranskat)abstract Flavour and texture in cream cheese depend on the microstructure. The objective of this work was to study the influence of fat content, salt content and homogenisation pressure on the microstructure and sensory properties of cream cheese. Twelve types of cream cheese were produced according to a full-factorial design, whereby the fat content was set at three levels, the salt content at two levels and the homogenisation pressure at two levels. The cheeses were analysed by a sensory panel, using both quantitative descriptive profiling and time intensity (T1) evaluation, and by using a confocal laser scanning microscope, CLSM, whereby the microstructure of the cheeses was analysed. All the design parameters had a significant influence on the flavour and texture, although fat had the largest effect. Interaction effects between the design parameters were also found to influence the character of cream cheese. The results showed that it is possible to create a cream cheese with lower fat content and with sensory attributes similar to the attributes in cream cheese with high fat content, by modification of production parameters.
15.	Wendin, Karin, et al. (författare) Dynamic analyses of sensory and microstructural properties of cream cheese 2000 Ingår i: Food Chemistry. - 0308-8146 .- 1873-7072. ; 71:3, s. 363-378 Tidskriftsartikel (refereegranskat)abstract Flavour and texture in cream cheese depend on the microstructure. The objective of this work was to study the influence of fat content, salt content and homogenisation pressure on the microstructure and sensory properties of cream cheese. Twelve types of cream cheese were produced according to a full-factorial design, whereby the fat content was set at three levels, the salt content at two levels and the homogenisation pressure at two levels. The cheeses were analysed by a sensory panel, using both quantitative descriptive profiling and time intensity (TI) evaluation, and by using a confocal laser scanning microscope, CLSM, whereby the microstructure of the cheeses was analysed. All the design parameters had a significant influence on the flavour and texture, although fat had the largest effect. Interaction effects between the design parameters were also found to influence the character of cream cheese. The results showed that it is possible to create a cream cheese with lower fat content and with sensory attributes similar to the attributes in cream cheese with high fat content, by modification of production parameters. Copyright (C) 2000 Elsevier Science Ltd.
16.	Aalaei, Kataneh, et al. (författare) Application of a dye-binding method for the determination of available lysine in skim milk powders. 2016 Ingår i: Food Chemistry. - : Elsevier BV. - 1873-7072 .- 0308-8146. ; 196, s. 815-820 Tidskriftsartikel (refereegranskat)abstract A dye-binding method using Acid Orange 12 was investigated regarding its suitability for the quantification of available lysine, as a means of monitoring the Maillard reaction in skim milk powders. The method was evaluated by analyzing a wide range of milk powders produced by three different drying methods and stored under various conditions. A pilot-scale freeze-dryer, spray-dryer and drum-dryer were used to produce skim milk powders and the samples were stored at two temperatures (20°C and 30°C) and two relative humidities (33% and 52%) under strictly controlled conditions. Moreover to validate the method, two protein isolates; bovine serum albumin and casein were investigated for their available lysine content. The results demonstrate the suitability of this method for measuring the available lysine in skim milk powders with good precision and high reproducibility. The relative standard deviations obtained from the 125 freeze-dried powders were 1.8%, and those from the 100 drum-dried samples were all 1.9%. The highest variation was found for the spray-dried powders, which showed relative standard deviations between 0.9% and 6.7%.
17.	Abdollahi, Mehdi, 1985, et al. (författare) A novel cold biorefinery approach for isolation of high quality fish oil in parallel with gel-forming proteins 2020 Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 332 Tidskriftsartikel (refereegranskat)abstract The pH-shift process for isolation of gel-forming proteins from fish processing by-products was extended to allow parallel isolation of fish oil. Subjecting the floating emulsion layer formed during pH-shift processing of salmon by-products to pH-adjustment or freeze/thawing efficiently released the emulsified oil at 4 °C. However, for herring by-products higher temperature (10 °C) and a combination of the emulsion-breaking techniques was required for efficient oil release. Oil recovery yield using the adjusted pH-shift process was lower than with classic heat-induced oil isolation (90 °C/20 min), but pH-shift-produced oils had higher amounts of n-3 polyunsaturated fatty acids (n-3 PUFA). Also, alkaline pH-shift processing produced oils with remarkably less oxidation products and free fatty acids compared with acid pH-shift process or heat-induced isolation. Extending the pH-shift process with emulsion breaking techniques can thus be a promising biorefinery approach for parallel cold production of high-quality fish oil and gel-forming proteins from fish by-products.
18.	Abdollahi, Mehdi, 1985, et al. (författare) Dynamic rheological, microstructural and physicochemical properties of blend fish protein recovered from kilka (Clupeonella cultriventris) and silver carp (Hypophthalmichthys molitrix) by the pH-shift process or washing-based technology 2017 Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 229, s. 695-709 Tidskriftsartikel (refereegranskat)abstract This study aimed to evaluate how blending pH-shift produced protein isolates from gutted kilka (Clupeonella cultriventris) and silver carp (Hypophthalmichthys molitrix) affected dynamic rheological and chemical properties of the proteins as well as microstructural and physico-mechanical properties of produced gels. Studied variables were protein solubilization pH (acid vs. alkaline) and blending step (before or after protein precipitation). Comparisons were made with conventionally washed minces from kilka and silver carp fillets; either alone or after blending. Rheological studies revealed that blending alkali-produced protein isolates before precipitation resulted in rapid increase of G′ reflecting the formation of intermolecular protein-protein interactions with higher rate. Furthermore, blending of alkali-produced protein isolates and washed minces, respectively, of kilka and silver carp improved physico-mechanical properties of the resultant gels compared to pure kilka proteins. However, the pH-shift method showed higher efficacy in development of blend surimi at the same blending ratio compared to the conventional washing.
19.	Abdollahi, Mehdi, 1985, et al. (författare) Minimizing lipid oxidation during pH-shift processing of fish by-products by cross-processing with lingonberry press cake, shrimp shells or brown seaweed 2020 Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 327 Tidskriftsartikel (refereegranskat)abstract The potential of cross-processing herring or salmon by-products with brown seaweed, shrimp peeling by-products and lingonberry press cake (called “helpers”) to minimize lipid oxidation during acid/alkaline pH-shift protein isolation was evaluated. Lingonberry press cake remarkably reduced levels of lipid hydroperoxides, malondialdehyde (MDA) and 4-hydroxy-trans2-hexenal (HHE) in both herring and salmon protein isolates (PI) while seaweed and shrimp by-product mitigated generation of MDA and HHE in herring PI. The salmon PI, however, by itself had very low oxidation levels. Cross-processing reduced protein yield compared with the classical pH-shift process by diminishing protein solubility, but still, the alkaline process version was promising. The color of the PIs varied greatly between different process combinations, reflecting partitioning of natural pigments into isolates. Altogether, cross-processing seems a promising tool for inhibition of lipid oxidation during pH-shift processing of sensitive fish by-products, with the alkaline version and lingonberry press cake being closest at hand for further studies.
20.	Abdollahi, Mehdi, 1985, et al. (författare) Sequential extraction of gel-forming proteins, collagen and collagen hydrolysate from gutted silver carp (Hypophthalmichthys molitrix), a biorefinery approach 2018 Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 242, s. 568-578 Tidskriftsartikel (refereegranskat)abstract Collagen and collagen hydrolysate (CH) was recovered from the bone and skin containing sediment residue emerging during pH-shift-based protein isolation from silver carp. Hydrolysis resulted in higher yield (15.1–15.4%) compared to collagen isolation by acid or pepsin (3.1–5.9%) (p
21.	Abdollahi, Mehdi, 1985, et al. (författare) Tuning the pH-shift protein-isolation method for maximum hemoglobin-removal from blood rich fish muscle 2016 Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 212, s. 213-224 Tidskriftsartikel (refereegranskat)abstract A main challenge preventing optimal use of protein isolated from unconventional raw materials (e.g., small pelagic fish and fish by-products) using the pH-shift method is the difficulty to remove enough heme-pigments. Here, the distribution of hemoglobin (Hb) in the different fractions formed during pH-shift processing was studied using Hb-fortified cod mince. Process modifications, additives and prewashing were then investigated to further facilitate Hb-removal. The alkaline pH-shift process version could remove considerably more Hb (77%) compared to the acidic version (37%) when proteins were precipitated at pH 5.5; most Hb was removed during dewatering. Protein precipitation at pH 6.5 improved total Hb removal up to 91% and 74% during alkaline and acid processing, respectively. Adding phytic acid to the first supernatant of the alkaline process version yielded 93% Hb removal. Combining one prewash with phytic acid at pH 5.5 followed by alkaline/acid pH-shift processing increased Hb removal up to 96/92%.
22.	Acuña, Ulyana Muñoz, et al. (författare) New acyclic bis phenylpropanoid and neolignans, from Myristica fragrans Houtt., exhibiting PARP-1 and NF-κB inhibitory effects. 2016 Ingår i: Food Chemistry. - : Elsevier. - 0308-8146 .- 1873-7072. ; 202, s. 269-275 Tidskriftsartikel (refereegranskat)abstract The bioassay-guided fractionation of the aril of Myristica fragrans (mace spice) yielded five phenolic compounds, one new acyclic bis phenylpropanoid (1) and four previously known phenolic compounds: compounds (1) (S) 1-(3,4,5-trimethoxyphenyl)-2-(3-methoxy-5-(prop-1-yl) phenyl)-propan-1-ol, (2) benzenemethanol; α-[1-[2,6-dimethoxy-4-(2-propen-1-yl)phenoxy]ethyl]-3,4-dimethoxy-1-acetate, (3) odoratisol A, phenol, 4-[(2S,3S)-2,3-dihydro-7-methoxy-3-methyl-5-(1E)-1-propenyl-2-benzofuranyl]-2,6-dimethoxy, (4) 1,3-benzodioxate-5-methanol,α-[1-[2,6-dimethoxy-4-(2-propenyl)phenoxy]ethyl]-acetate, (5) licarin C; benzofuran,2,3-dihydro-7-methoxy-3-methyl-5-(1E)-1-yl-2-(3,4,5-trimethoxyphenyl). An NMR tube Mosher ester reaction was used in an approach to characterize and determine the assignment of the absolute configuration of the new isolated chiral alcohol (1). The PARP-1 inhibitory activity was evaluated for compound (1) (IC50=3.04μM), compound (2) (IC50=0.001μM), compound (4) (IC50=22.07μM) and compound (5) (IC50=3.11μM). Furthermore, the isolated secondary metabolites were tested for NF-κB and K-Ras inhibitory activities. When tested in the p65 assay, compounds (2) and (4) displayed potent NF-κB inhibition (IC50=1.5 nM and 3.4nM, respectively).
23.	Al-Souti, Ahmed, et al. (författare) The effects of fish oil-enriched diets on growth, feed conversion and fatty acid content of red hybrid tilapia, Oreochromis sp. 2012 Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 133:3, s. 723-727 Tidskriftsartikel (refereegranskat)abstract Juvenile, red hybrid tilapia were fed diets containing cod liver oil (0%, 4%, 8%, 12% of total diet) substituted against corn oil. After 10 weeks, no significant differences between treatments were seen in weight gain, specific growth rate, feed conversion ratio, whole body or dorsal muscle (fillet) proximate composition. Gas chromatography revealed significant differences in the total n-3 content and fatty acid profiles of dorsal muscle. The total n-3 content of dorsal muscle increased from 7.6% to 18.6%, total n-6 content fell from 37.5% to 12.9% and docosahexanaenoic acid increased from 5.8-16.1% of total fatty acids, in fish fed 0% and 12% fish oil, respectively. The retention of eicosapentaenoic acid was low in all dietary groups, possibly indicating selective use as a substrate for β-oxidation. The results demonstrate the potential to enhance the total n-3 fatty acids and docosahexaenoic acid in tilapia fillets by increasing dietary fish oil. © 2012 Elsevier Ltd. All rights reserved.
24.	Andersson, Annica (författare) Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes 2022 Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 374 Tidskriftsartikel (refereegranskat)abstract Wholemeal flours from blends of bread wheat, emmer and spelt were processed into bread using yeast-based and sourdough fermentation. The bread wheat flour contained significantly higher concentrations of total dietary fibre and fructans than the spelt and emmer flours, the latter having the lowest contents. Breadmaking using sourdough and yeast systems resulted in changes in composition from flour to dough to bread including increases in organic acids and mannitol in the sourdough system and increases in amino acids and sugars (released by hydrolysis of proteins and starch, respectively) in both processing systems. The concentrations of fructans and raffinose (the major endogenous FODMAPs) were reduced by yeast and sourdough fermentation, with yeast having the greater effect. Both systems resulted in greater increases in sugars and glycerol in emmer than in bread wheat and spelt, but the significance of these differences for human health has not been established.
25.	Andersson, Annica, et al. (författare) Contents of dietary fibre components and their relation to associated bioactive components in whole grain wheat samples from the HEALTHGRAIN diversity screen 2013 Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 136, s. 1243-1248 Tidskriftsartikel (refereegranskat)
26.	Andersson, J. M., et al. (författare) Pressurised hot water extraction with on-line particle formation by supercritical fluid technology 2012 Ingår i: Food Chemistry. - : Elsevier BV. - 1873-7072 .- 0308-8146. ; 134:4, s. 1724-1731 Tidskriftsartikel (refereegranskat)abstract In this work, an on-line process for pressurised hot water extraction (PHWE) of antioxidants from plants as well as drying of the extract in one step by particle formation based on the use of supercritical carbon dioxide (SC-CO2) has been developed. This process has been called WEPO (R), water extraction and particle formation on-line. With this process, dried extracts from onion with the same composition of quercetin derivatives as non-dried extracts have been obtained as a fine powder with spherical particles from 250 nm to 4 mu m in diameter. The major compounds present in the extract were quercetin-3,4'-diglucoside, quercetin-4'-glucoside and quercetin. An auxiliary inert gas (hot N-2) was used to enhance the drying process. Parameters such as temperature (120 degrees C), SC-CO2 and N-2 pressures (80 and 12.5 bar, respectively) and flow rate of SC-CO2 (10 ml/min), have been settled by trial-and-error in order to achieve a fine and constant spray formation. Water content, size and morphology, antioxidant capacity and quercetin content of the particles were studied to evaluate the efficiency of the WEPO process. Results were compared with the ones from extracts obtained by continuous flow PHWE followed by freeze-drying. Results showed that both processes gave similar results in terms of antioxidant capacity, concentration of quercetin derivatives and water content, while only WEPO was able to produce defined spherical particles smaller than 4 mu m. (C) 2012 Elsevier Ltd. All rights reserved.
27.	Andersson, Mariette, et al. (författare) Resistant starch and other dietary fiber components in tubers from a high-amylose potato 2018 Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 251, s. 58-63 Tidskriftsartikel (refereegranskat)abstract Tubers from a genetically modified high-amylose line T-2012 and its parental potato cultivar Dinamo were analyzed for resistant starch (RS) and dietary fiber (DF) after cooking and cold storage. For uncooked potatoes, the high-amylose tubers (30% of dry matter, DM) had much lower RS than the parent tubers (56% of DM). However, after cooking, the high-amylose tubers gave more RS (13% of DM) than the parent (4% of DM), and the RS level increased further to about 20% of DM after 1 day of cold storage. The altered RS content was attributable to changes in amylose content, starch granule structure, and amylopectin structure induced by the genetic modification. The high-amylose tubers also contained more DF (10-14% of DM) than the parent (5-7% of DM). Furthermore, cell wall composition was indirectly affected by the genetic modification, giving more cellulose and less pectin in the high-amylose tubers than the parent.
28.	Andersson, Staffan, et al. (författare) Carotenoid content and composition in rose hips (Rosa spp.) during ripening, determination of suitable maturity marker and implications for health promoting food products 2011 Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 128, s. 689-696 Tidskriftsartikel (refereegranskat)abstract Carotenoids are important antioxidants and valuable bioactive compounds contributing to the health benefits of different foods, and rose hips are known for high bioactive content. This study investigated the content of carotenoids and chlorophylls in hips from four rose species during the ripening period. Carotenoid content varied greatly between harvesting times, although species and year, and interactions between factors, also played an important role. Some carotenoids were identified only in hips of specific rose species. Some of the investigated compounds decreased (chlorophyll a) or increased (lycopene) consistently over the ripening period and could therefore be useful as maturity markers. An optimal content of total or specific carotenoids, e.g. for food products containing rose hips, might be obtained by proper choice of harvesting time and rose species. (C) 2011 Elsevier Ltd. All rights reserved.
29.	Antiochia, Riccarda, et al. (författare) Rapid and direct determination of fructose in food: A new osmium-polymer mediated biosensor 2013 Ingår i: Food Chemistry. - : Elsevier BV. - 1873-7072 .- 0308-8146. ; 140:4, s. 742-747 Tidskriftsartikel (refereegranskat)abstract This paper describes the development and performance of a new rapid amperometric biosensor for fructose monitoring in food analysis. The biosensor is based on the activity of fructose dehydrogenase (FDH) immobilised into a carbon nanotube paste electrode according to two different procedures. The direct wiring of the FDH in a highly original osmium-polymer hydrogel was found to offer a better enzyme entrapment compared to the immobilisation of the enzyme in an albumin hydrogel. The optimised biosensor required only 5 U of FDH and kept the 80% of its initial sensitivity after 4 months. During this time, the biosensor showed a detection limit for fructose of I mu M, a large linear range between 0.1 and 5 mM, a high sensitivity (1.95 mu A cm(-2) mM), good reproducibility (RSD = 2.1%) and a fast response time (4 s). Finally, the biosensor was applied for specific determination of fructose in honey, fruit juices, soft and energy drinks. The results indicated a very good agreement with those obtained with a commercial reference kit. No significant interference was observed with the proposed biosensor. (C) 2012 Elsevier Ltd. All rights reserved.
30.	Arapitsas, Panagiotis, et al. (författare) Characterisation of anthocyanins in red cabbage using high resolution liquid chromatography coupled with photodiode array detection and electrospray ionization-linear ion trap mass spectrometry. 2008 Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 109:1, s. 219-226 Tidskriftsartikel (refereegranskat)abstract The aim of this work was to analyse and tentatively identify anthocyanin species in red cabbage using HPLC/DAD-ESI/Qtrap MS. The extraction was realized by using a pressurized liquid technique and the separation of the pigments was achieved by a high resolution liquid chromatography system with a 1.8 mu m particles C-18 column. Photodiode array detection was employed to determine the UV/Vis spectral characteristic of the pigments. Electrospray ionization-linear ion trap mass spectrometry allowed the specific determination of the fragmentation patterns of the anthocyanins, by performing different ion scan modes. Twenty four anthocyanins were separated and identified, all having cyanidin as aglycon, represented as mono- and/or di-glycoside, and acylated, or not, with aromatic and aliphatic acids. Nine anthocyanins were identified for the first time in red cabbage.
31.	Bankefors, Johan, et al. (författare) A comparison of the metabolic profile on intact tissue and extracts of muscle and liver of juvenile Atlantic salmon (Salmo salar L.) - Application to a short feeding study 2011 Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 129, s. 1397-1405 Tidskriftsartikel (refereegranskat)abstract The metabolite profiles from muscles and livers of Atlantic salmon were investigated using high resolution nuclear magnetic resonance (HR-NMR) spectroscopy of aqueous extracts and magic angle spinning (MAS) NMR spectroscopy of intact tissues. Comparison of the data showed that most small metabolites present in the aqueous extracts were also identified in the Carr-Purcell-Meiboom-Gill (CPMG) MAS NMR spectra of the intact tissues. Not only the total omega-3 fatty acid content, but also the EPA and DHA content, in the muscle and liver tissues could be calculated directly from the diffusion-edited MAS NMR spectra without the need for lipophilic extraction. The effect of replacing a normal fish meal during a period of 3 months with a diet containing 20% zygomycete was also investigated by multivariate analysis of the NMR spectra. Principal component analysis (PCA) was used to study the small metabolites distribution in the aqueous extracts of liver and muscles, and revealed that the feed containing zygomycete could have an influence on the metabolites profiles of juvenile Atlantic salmon. (C) 2011 Elsevier Ltd. All rights reserved.
32.	Bernardino Ramos do Prado, Samira, 1990-, et al. (författare) Modulation of human gut microbiota by dietary fibers from unripe and ripe papayas : Distinct polysaccharide degradation using a colonic in vitro fermentation model 2021 Ingår i: Food Chemistry. - : Elsevier. - 0308-8146 .- 1873-7072. ; 348 Tidskriftsartikel (refereegranskat)abstract Dietary fibers (DFs) consumption promotes a healthier gut through colonic fermentation and the modulation of different types of gut bacteria. The aim of this study is to evaluate the production of short-chain fatty acids (SCFA), metabolization of polysaccharides, and changes in the bacterial profile related to DFs extracted from the pulp of unripe and ripe papayas, using a batch colonic in vitro fermentation model. Our results show that fermentation of DFs from papayas induce the production of SCFAs and are utilized in different ways by intestinal microbiota. DFs from ripe papayas showed faster degradation by human gut microorganisms due to higher level of water-soluble polysaccharides. The fermentation of unripe papaya fibers increased the abundance of microorganisms belonging to family Clostridiaceae and genera Coprobacillus, Bulleidia, and Slackia, whereas both fibers increased Clostridium and Bacteroides, showing fruit ripeness affects the fermentation pattern of fruit fibers and their probable beneficial health aspects.
33.	Bianchi, F., et al. (författare) Characterisation of the volatile profile of orange juice contaminated with Alicyclobacillus acidoterrestris 2010 Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 123:3, s. 653-658 Tidskriftsartikel (refereegranskat)abstract A rapid and reliable analytical method, based on the characterisation of the volatile profile by dynamic headspace extraction followed by gas chromatography mass-spectrometry, was developed in order to early detect Alicyclobacillus acidoterrestris spoilage in orange juice. Gas chromatographic peak areas were submitted to multivariate statistical analysis (principal component and linear discriminant analysis) in order to visualise clusters within samples and to detect the volatile compounds able to differentiate contaminated from not-contaminated samples. Significant differences in the volatile profile of the analysed samples were found, assessing the reliability of the proposed method to detect the A. acidoterrestris contamination in orange juice.Neither guaiacol nor 2,6-dibromophenol, usually regarded as A. acidoterrestris contamination markers, were detected in the analysed samples.
34.	Bishnoi, Shahana, et al. (författare) Adjustable polysaccharides-proteins films made of aqueous wheat proteins and alginate solutions 2022 Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 391, s. 133196- Tidskriftsartikel (refereegranskat)abstract Large amount of wheat proteins by-products are produced during wheat starch manufacture. This work aimed to develop edible films of cast aqueous wheat proteins (WP) and alginate (Al) solutions. The investigation of the microstructure of Al/WP films revealed a more compacted cross-section and homogeneous surface, comparatively to Al films. Those properties could be modified with the increase of WP concentration from 4 to 8 % w/v, as result of electrostatic interactions between WP and Al. Furthermore, the incorporation of WP provided UltraViolet-blocking behaviour (4-fold decrease in the Ultra-Violet-B region). Additionally, the incorporation of WP in the films reduced the water solubility of the Al films. It was also found that by incorporating different amounts of WP the mechanical and Water Vapor Transmission rate (WVTR) properties could also be modified, so the film composition could be adjusted to suit different types of foods and applications (e.g. coatings and packaging).
35.	Blanca, AJ, et al. (författare) l-Carnitine ameliorates the oxidative stress response to angiotensin II by modulating NADPH oxidase through a reduction in protein kinase c activity and NF-κB translocation to the nucleus 2017 Ingår i: Food chemistry. - : Elsevier BV. - 1873-7072 .- 0308-8146. ; 228, s. 356-366 Tidskriftsartikel (refereegranskat)
36.	Blunder, Martina, et al. (författare) Efficient identification of flavones, flavanones and their glycosides in routine analysis via off-line combination of sensitive NMR and HPLC experiments 2017 Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 218, s. 600-609 Tidskriftsartikel (refereegranskat)abstract We present a standardized, straightforward and efficient approach applicable in routine analysis of flavonoids combining sensitive NMR and HPLC experiments. The determination of the relative configuration of sugar moieties usually requires the acquisition of 13C NMR shift values. We use a combination of HPLC and sensitive NMR experiments (1D-proton, 2D-HSQC) for the unique identification of known flavones, flavanones, flavonols and their glycosides. Owing to their broad range of polarity, we developed HPLC and UHPLC methods (H2O/MeOH/MeCN/HCOOH) which we applied and validated by analyzing 46 common flavones and flavanones and exemplified for four plant extracts. A searchable data base is provided with full data comprising complete proton and carbon resonance assignments, expansions of HSQC-spectra, HPLC parameters (retention time, relative retention factor), UV/Vis and mass spectral data of all compounds, which enables a rapid identification and routine analysis of flavones and flavanones from plant extracts and other products in nutrition and food chemistry.
37.	Broberg, Anders, et al. (författare) Content of antioxidant hydroquinones substituted by beta-1,6-linked oligosaccharides in wheat milled fractions, flours and breads 2010 Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 121, s. 645-652 Tidskriftsartikel (refereegranskat)abstract The objective of this study was to quantify seven antioxidant hydroquinones, substituted by beta-1,6-linked oligosaccharides, in wheat-based food products by HPLC. These novel compounds were discovered and characterised in our previous study. All seven compounds were quantified in wheat germ and bran. The most abundant compound, 4-hydroxy-3-methoxyphenyl beta-D-glucopyranosyl-(1 -> 6)-beta-D-glucopyranosyl-(1 -> 6)-beta-D-glucopyranoside, was present at 6.3 g/kg in germ and 0.7 g/kg in bran. In whole-wheat grains, as well as in several kinds of wheat flour and wheat bread, these antioxidants were present at much lower concentrations; only two of them could be quantified. None of these compounds were detected in low-protein flour mixture. Their total content in analysed wheat products decreased in the following order: germ > bran > whole grains similar to whole grain flours > refined flours > refined bread >> low-protein flour mixture. It correlated well with the antioxidant capacity of water-ethanol extracts of these products determined by Trolox equivalent antioxidant capacity (TEAC) assay (r(2) = 0.984). The contribution of the analysed compounds to the total antioxidant capacity of wheat germ extract was 52%, whereas the contribution of the most abundant compound was 38%. (C) 2010 Elsevier Ltd. All rights reserved.
38.	Castro, Alejandra, et al. (författare) Characterization of a water soluble, hyperbranched arabinogalactan from yacon (Smallanthus sonchifolius) roots 2017 Ingår i: Food Chemistry. - : Elsevier. - 0308-8146 .- 1873-7072. ; 223, s. 76-81 Tidskriftsartikel (refereegranskat)abstract Yacon (Smallanthus sonchifolius Poepp. & Endl.) roots are largely grown in Andean countries and have attracted recent interest due to their antioxidant and prebiotic effects. Yacon is typically consumed as a fruit due to its sweet taste and juiciness. The macromolecular properties of an aqueous extract of yacon are investigated using asymmetric flow field-flow fractionation (AF4) coupled to UV, multiangle light scattering (MALS) and differential refractive index (dRI) detection. The method allows for determination of molar mass and size over the size distribution. Three major populations were found of which one strongly dominates in concentration. Through collection of fractions from AF4, carbohydrate composition and glycosidic linkage analysis for the dominating population was performed. The results show that the dominating population consists of a highly branched arabinogalactan (type 2) with a molar mass of approximately 1–2 · 105 g/mol, a hydrodynamic radius of approximately 6–10 nm and a relatively high apparent density (approx. 70–150 kg/m3).
39.	Castro Alves, Victor, 1986-, et al. (författare) Integration of non-target metabolomics and sensory analysis unravels vegetable plant metabolite signatures associated with sensory quality : A case study using dill (Anethum graveolens) 2021 Ingår i: Food Chemistry. - : Elsevier. - 0308-8146 .- 1873-7072. ; 344 Tidskriftsartikel (refereegranskat)abstract Using dill (Anethum graveolens L.) as a model herb, we revealnovel associations between metabolite profile and sensory quality, by integrating non-target metabolomics with sensory data. Low night temperatures and exposure to UV-enriched light was used to modulate plant metabolism, thereby improving sensory quality. Plant age is a crucial factor associated with accumulation of dill ether and α-phellandrene, volatile compounds associated with dill flavour. However, sensory analysis showed that neither of these compounds has any strong association with dill taste. Rather, amino acids alanine, phenylalanine, glutamic acid, valine, and leucine increased in samples exposed to eustress and were positively associated with dill and sour taste. Increases in amino acids and organic acids changed the taste from lemon/grass to a more bitter/pungent dill-related taste. Our approach reveals a novel approach to establish links between effects of eustressors on sensory quality, and may be applicable to a broad range of crops.
40.	Ceresino, Elaine B., et al. (författare) Transglutaminase from newly isolated Streptomyces sp CBMAI 1617 : Production optimization, characterization and evaluation in wheat protein and dough systems 2018 Ingår i: Food Chemistry. - : ELSEVIER SCI LTD. - 0308-8146 .- 1873-7072. ; 241, s. 403-410 Tidskriftsartikel (refereegranskat)abstract The popularity of transglutaminase (TG) by the food industry and the variation in functionality of this enzyme from different origins, prompted us to isolate and evaluate a high-yielding TG strain. Through the statistical approaches, Plackett-Burman and response surface methodology, a low cost fermentation media was obtained to produce 6.074 +/- 0.019 U mL(-1) of TG from a novel source; Streptomyces sp. CBMAI 1617 (SB6). Its potential exploitation was compared to commonly used TG, from Streptomyces mobaraensis. Biochemical and FT-IR studies indicated differences between SB6 and commercial TG (Biobond (TM) TG-M). Additions of TG to wheat protein and flour based doughs revealed that the dough stretching depended on the wheat protein fraction, TG amount and its origin. A higher degree of cross-linking of glutenins and of inclusion of gliadin in the polymers was seen for SB6 as compared to commercial TG. Thus, our results support the potential of SB6 to tailor wheat protein properties within various food applications.
41.	Chaijan, Manat, 1980, et al. (författare) Development of a new method for determination of total haem protein in fish muscle 2015 Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 173, s. 1133-1141 Tidskriftsartikel (refereegranskat)abstract Using classic haem protein quantification methods, the extraction step in buffer or acid acetone often becomes limiting if muscle is oxidised and/or stored; haem-proteins then tend to bind to muscle components like myofibrils and/or biomembranes. The objective of this study was to develop a new haem protein determination method for fish muscle overcoming such extractability problems. The principle was to homogenise and heat samples in an SOS-containing phosphate buffer to dissolve major muscle components and convert ferrous/ferric haem proteins to hemichromes with a unique absorption peak at 535 nm. Hb-recovery tests with the new and classic methods showed that the new method and Hornsey's method performed significantly better on fresh fib-enriched cod mince than Brown's and Drabkin's methods; recovery was >= 98%. However, in highly oxidised samples and in cod protein isolates made with acid pH-shift processing, the new method performed better than Hornsey's method (63% and 87% vs. 50% and 68% recovery). Further, the new method performed well in fish muscle with
42.	Changsan, Titiwan, et al. (författare) Magnetic microsphere sorbent on CaCO3 templates: Simple synthesis and efficient extraction of trace carbamate pesticides in fresh produce 2021 Ingår i: Food Chemistry. - : Elsevier Applied Science Publishers. - 0308-8146 .- 1873-7072. ; 342 Tidskriftsartikel (refereegranskat)abstract Polypyrrole magnetic microspheres were synthesized and used to extract carbaryl, carbofuran, and methomyl before analysis by a high-performance liquid chromatography with diode array detection. Under optimal conditions, four times the preconcentration was achieved with the use of only 1.2 mL of sample. Good linearity with ranges of 3.0–7.5 × 103, 6.0–4.5 × 103, and 15–3.0 × 103 ng kg−1 and limits of detection of 1.37 ± 0.10, 4.7 ± 1.2, and 10.1 ± 5.7 ng kg−1 were obtained, respectively. Good reproducibility (RSDs < 5%) was achieved over 24 cycles of extraction and regeneration. Good accuracy (recoveries 81.6 ± 1.5%–108.3 ± 2.2%) and good precision (RSDs 0.11%–4.5%) were obtained. Carbaryl was detected in apple (2.75 ± 0.23 ng kg−1), carbofuran in tomato (11.34 ± 0.61 ng kg−1), and methomyl in watermelon (34.7 ± 1.7 ng kg−1). The relative expanded uncertainty of the measurement method was less than 14% for all three pesticides.
43.	Chen, Gang, et al. (författare) Response to the letter from Dr. Marcus Lacorn 2009 Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 112, s. 1008-1009 Annan publikation (refereegranskat)
44.	Chen, Ping, et al. (författare) Green reduction of silver nanoparticles for cadmium detection in food using surface-enhanced Raman spectroscopy coupled multivariate calibration 2022 Ingår i: Food Chemistry. - : Elsevier. - 0308-8146 .- 1873-7072. ; 394 Tidskriftsartikel (refereegranskat)abstract Cadmium (Cd) causes pervasive harm on human health as a poisonous heavy metal. This study proposed a surface-enhanced Raman spectroscopy (SERS) approach using sodium alginate (SA) as green reductant in combination with edge enrichment and chemometrics to build label-free Cd quantitative models. The silver nanoparticles synthesized by SA had good dispersion and enhancement factor (3.48 x 105). The optimal detection system was established by optimizing the concentration of specific molecules (trimercaptotriazine) and the droplet volume of measured liquid. Partial least squares models based on preprocessing methods and selection algorithms were compared. The results indicated that the model combined with first-order derivative preprocessing and competitive adaptive reweighted sampling algorithms achieved the best performance (R-p = 0.9989, RMSEP =1.6225) with the limit of detection of 2.36 x 10(-5) mu g L-1 in food. The SERS approach combined with edge enrichment and chemometrics holds promise for rapid and label-free determination of Cd in food.
45.	Chung, Rosanna, et al. (författare) Liberation of lutein from spinach : Effects of heating time, microwavereheating and liquefaction 2019 Ingår i: Food Chemistry. - : Elsevier. - 0308-8146 .- 1873-7072. ; 277, s. 573-578 Tidskriftsartikel (refereegranskat)abstract Lutein, abundant in dark leafy vegetables, has been associated with several health promoting effects. Still, to what extent different preparation conditions and practices affect the liberation of lutein from food is not fully understood. Here, we compared a range of domestic methods under realistic conditions to prepare spinach, the most common lutein-rich vegetable. After preparations, samples were processed by in vitro digestion and lutein was quantified by HPLC. Data indicate that short-term and medium-term heating of spinach, independent of heating method, substantially reduced liberated lutein and reduction was most pronounced after long boiling times. Interestingly, the loss of lutein in heated samples was partly compensated when samples were reheated in the microwave. However, the highest yield of liberated lutein was obtained from liquefied spinach. Additional dairy enhanced the liquefaction effect. Thus, for optimal liberation of lutein, liquefaction of raw spinach appears to be the method of choice.
46.	Clayton-Cuch, Daniel, et al. (författare) Identification and characterisation of MdUGT78T2 as a galactosyltransferase with dual activity on flavonol and anthocyanidin substrates in red-skinned apple fruit (Malus domestica L.) 2023 Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 424 Tidskriftsartikel (refereegranskat)abstract Anthocyanidin and flavonol glycosides have been linked to the health-promoting effects associated with apple consumption. However, very few enzymes involved in flavonoid glycosylation have been characterised to date. Here, we present the identification and phylogenetic analysis of 234 putative glycosyltransferases involved in flavonoid biosynthesis, and detail the biochemical and structural characterisation of MdUGT78T2 as a strict galactosyltransferase involved in the formation of quercetin-3-O-galactoside and cyanidin-3-O-galactoside, the major glycoconjugates of flavonoids in apple. The enzyme is also active on other flavonoids but with a lower catalytic efficiency. Our data, complemented with gene expression analysis suggest that MdUGT78T2 synthesises the glycoconjugates at both the early and late stages of fruit development. This newly discovered type of catalytic activity can potentially be exploited for in vitro modification of flavonoids to increase their stability in food products and to modify apple fruits and other commercial crops through breeding approaches to enhance their health benefits.
47.	Daun, Charlotte, et al. (författare) Comparison of glutathione peroxidase activity, and of total and soluble selenium content in two muscles from chicken, turkey, duck, ostrich and lamb 2004 Ingår i: Food Chemistry. - : Elsevier BV. - 1873-7072 .- 0308-8146. ; 85:2, s. 295-303 Tidskriftsartikel (refereegranskat)abstract Glutathione peroxidase activity (GSHPx), total and soluble selenium in two muscles from five species were compared (chicken, duck, turkey, ostrich and lamb). The highest GSHPx activity, found in duck muscles (4.8 U/g; 3.0 U/g), was significantly higher than that in lamb (1.8 U/g; 1.4 U/g), turkey (1.2 U/g; 0.6 U/g), chicken (1.0 U/g; 0.7 U/g), and ostrich muscles (0.9 U/g; 0.8 U/g). GSHPx activities were significantly higher in the oxidative muscles from chicken (thigh), duck (breast), turkey (thigh) and lamb (PM) than those in the corresponding glycolytic muscles (breast, thigh, breast and LD, respectively). Also the total selenium content was higher in duck muscles (149 ng/g; 139 ng/g), than in lamb (171 ng/g/PM, M. psoas major/ and 86 ng/g /LD, M. longissimus dorsil), chicken (117 ng/g; 109 ng/g), ostrich (106 ng/g; 103 ng/g) and turkey muscles (110 ng/g; 70 ng/g). The selenium content was significantly higher in the oxidative muscles of lamb and turkey than in the corresponding glycolytic muscles. The percentage of soluble selenium in lamb PM was lower (32%) than that in all other muscles' (range 48-76%). The study thus showed considerable variation, among species, of glutathione peroxidase activity, total and soluble selenium content in muscle, which may be important for the oxidative stability and nutritional value of different meat products. (C) 2003 Elsevier Ltd. All rights reserved.
48.	de Freitas, Pedro Augusto Vieira, et al. (författare) Antioxidant and antimicrobial extracts from grape stalks obtained with subcritical water. Potential use in active food packaging development 2024 Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 451 Tidskriftsartikel (refereegranskat)abstract In order to valorise winemaking grape stalks, subcritical water extraction at 160 and 180 °C has been carried out to obtain phenolic-rich extracts useful for developing active food packaging materials. Red (R) and white (W) varieties (from Requena, Spain) were used, and thus, four kinds of extracts were obtained. These were characterised as to their composition, thermal stability and antioxidant and antibacterial activity. The extracts were incorporated at 6 wt% into polylactic acid (PLA) films and their effect on the optical and barrier properties of the films and their protective effect against sunflower oil oxidation was analysed. Carbohydrates were the major compounds (25–38%) in the extracts that contained 3.5–6.6% of phenolic compounds, the R extracts being the richest, with higher radical scavenging capacity. Every extract exhibited antibacterial effect against Escherichia coli and Listeria innocua, while PLA films with extracts preserved sunflower oil against oxidation.
49.	de Jongh, HHJ, et al. (författare) Effect of heat treatment on the conformational stability of intact and cleaved forms ofthe peanut allergen Ara h 6 in relation to its IgE-binding potency 2020 Ingår i: Food chemistry. - : Elsevier BV. - 1873-7072 .- 0308-8146. ; 326, s. 127027- Tidskriftsartikel (refereegranskat)
50.	de Menezes, Elizabete Wenzel, et al. (författare) Impact of Dietary Fiber Energy on the Calculation of Food Total Energy Value in the Brazilian Food Composition Database 2016 Ingår i: Food Chemistry. - : Elsevier. - 0308-8146 .- 1873-7072. ; 193, s. 128-133 Tidskriftsartikel (refereegranskat)abstract Dietary fiber (DF) contributes to the energy value of foods and including it in the calculation of total food energy has been recommended for food composition databases. The present study aimed to investigate the impact of including energy provided by the DF fermentation in the calculation of food energy. Total energy values of 1753 foods from the Brazilian Food Composition Database were calculated with or without the inclusion of DF energy. The energy values were compared, through the use of percentage difference (D%), in individual foods and in daily menus. Appreciable energy D% (⩾10) was observed in 321 foods, mainly in the group of vegetables, legumes and fruits. However, in the Brazilian typical menus containing foods from all groups, only D% <3 was observed. In mixed diets, the DF energy may cause slight variations in total energy; on the other hand, there is appreciable energy D% for certain foods, when individually considered.

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