ACS Food Science and Technology

The influence of organic and inorganic anions on the Maillard reaction (MR) in glucose–glycine systems at 100 °C and pH close to neutrality was analyzed. The progress of MR markers was followed at the intermediate and final stages by spectrophotometric, pH changes, and colorimetric measurements. Two different trends were found depending on the nature of the anion. Systems with anions displaying basic properties showed an exponential correlation between the MR kinetic constants and their basicity constant values. On the other hand, systems containing anions with no acid–base properties exhibited a linear correlation between water dissolution enthalpies of their sodium salts and MR constants, indicating both a zwitterionic glycine–anion interaction catalytic effect and a relationship with their Jones–Dole viscosity constants. Finally, at a given heating time, the present anion defined the chromatic aspects of the samples, provided that the rest of the compositional variables were constant.

Lorena Sofía Pepa

Cristina dos Santos-Ferreira

María del Pilar Buera

ACS Food Science & Technology

Revaluing Anion Effects on Maillard Reaction Catalysis as a Relevant Feature for Kinetic Predictions

To extend the application of chitosan oligosaccharide (COS) in complex coacervation between the soy protein isolate (SPI) and gum Arabic (GA), Maillard reaction among SPI, COS, and GA was induced under different conditions. High-performance gel permeation chromatography and sodium dodecyl sulfate polyacrylamide gel electrophoresis illustrated that products with high molecular weights (1.17 × 106 and 2.79 × 106 Da) were generated in the trinary system, and the Maillard reaction promoted the cross-linking of SPI, COS, and GA. The Maillard reaction was observed the most under conditions where SPI, COS, and GA (4:2:4, w/w) were kept at 80 °C for 12 h, and the results of thermogravimetry indicated that Maillard reaction products (MRPs) with the best thermal stability, which were positively charged, were generated. The results revealed that the extent of Maillard reaction was enhanced with the increase of time SPI being involved in the complex rather than GA. X-ray diffraction and Fourier transform infrared analysis indicated that Maillard reactions between SPI, COS, and GA under different conditions did not impact the crystal particle structures among them. Even though the extent of Maillard reaction among SPI, COS, and GA was lower than that between SPI and COS, MRPs with various viscoelastic properties were obtained under different conditions. Thus, as one kind of difunctional reactant in Maillard reaction, COS could react with either proteins or polysaccharides, and the MRPs have potential utilization in the food industry.

Xiaodan Li

Jing Teng

Guoqing Huang

Zhenzhen Xu

Junxia Xiao

Preparation and Characterization of Maillard Reaction Products from a Trinary System Composed of the Soy Protein Isolate, Chitosan Oligosaccharide, and Gum Arabic

Scarlette Lizeth Recio-Cázares

Paulina Isabel Comett-Figueroa

Ricardo Navarro-Amador

Aurelio López-Malo

Enrique Palou

β-Cyclodextrin Inclusion Complex with Essential Oil from Lippia (Aloysia citriodora): Preparation, Physicochemical Characterization, and Its Application on Beef

β-环糊精与唇形科植物（Aloysia citriodora）精油的包合物：制备、物理化学表征及其在牛肉中的应用

Xanthine oxidase (XO) is an important target for the treatment of hyperuricemia (HUA), which mediates the production of uric acid (UA). The mechanism of action between flavonoids and XO in cell biology and structural bioinformatics has not been fully explored. In this study, 160 flavonoids were extensively screened and evaluated for their XO inhibitory activity in vitro. Molecular docking and molecular dynamics (MD) simulation were further used to explore the interaction mechanism between flavonoids and XO. The diosmetin, luteolin, and kaempferol were innovatively found to inhibit the UA production of AML12 cells in a time- and dose-dependent manner, in which the IC50 is 6.56, 8.92, and 10.46 μM, respectively. Combined with the MD simulations of the complexes of flavonoids and XO, results showed that flavonoids bind the Mo-molybdopterin domain of XO mainly through hydrogen bonding and hydrophobicity. Lys772 and Thr1011 were the key sites to enhance the inhibitory activity of XO.

Yifan Wang

Siyu Zhang

Yidan Zhang

Fengli Yao

Guangjian Zhao

Juan Wang

Lu Liu

Yacong Yang

Xionghao Li

Yujie Sun

Yu Hu

Zhongyue Bai

Peng Wang

Rong Li

Ximing Xu

Screening and Evaluation of Flavonoids as Xanthine Oxidase Inhibitors for Reducing Uric Acid through Combined Cell Biology and Molecular Simulation

黄酮类化合物作为黄嘌呤氧化酶抑制剂的筛选与评价：通过细胞生物学与分子模拟相结合降低尿酸

To detect the real values of their redox status and pH, a multiplexed SERS-active microneedle, integrated with redox-sensitive and pH-sensitive surface-enhanced Raman scattering (SERS) probes, was inserted into fruits and vegetables with minimal invasion, and then, they were pulled out to obtain SERS signals to indicate their pH and redox status. Ten kinds of fruits and vegetables were detected via the SERS-active microneedles, and they were also used to detect the peels, the fleshes of banana, and different parts and depth of strawberry, respectively. The multiplexed SERS-active microneedle would become a versatile platform to fully evaluate fruits and vegetables in the daily life and food processing and managements.

Zhe Li

Chenyan Pan

Jie Sun

Weiping Qian

Jian Dong

Detection of Redox Status and pH of Fruits and Vegetables Using a Multiplexed SERS-Active Microneedle

使用多重SERS活性微针检测水果和蔬菜的氧化还原状态和pH值

Tomato seed protein isolate (TSPI) (3, 4, and 5 g) was used to form protein-based edible films. The incorporation effect of glycerol (GLY) (35, 42.5, and 50% w/w based on the dry weight of TSPI) and tragacanth gum (20% w/w based on the dry weight of TSPI) on the characteristics of TSPI films was investigated. Response surface methodology (RSM) using a central composite rotatable design was used to predict the effects of the TSPI and GLY concentrations on responses. The experimental data were adequately fitted into a linear model for all of the variables examined. The optimum concentrations of TSPI and GLY were 3.925 g and 35% w/w based on the dry weight of TSPI, respectively. Under this condition, the characteristics of TSPI films resulted in the optimum opacity (14.17), water solubility (48.07%), water vapor permeability (1.355 g mm/kPa h m2), total color differences (52.33), tensile strength (3.5 MPa), elongation at break (6.582%), and L* (63.60). TSPI films exhibited a semicrystalline nature, which was proved by the results of SEM and XRD analysis. Fourier transform infrared spectroscopy (FTIR) showed the presence of strong hydrogen bonding between the protein chains and glycerol. The results showed that TSPI had a good film-forming capacity, creating a homogeneous film with good physiochemical properties. However, this study presented some of the characteristics of TSPI films, aiming to provide new research ideas for the wide application and further study of TSPI edible films.

Zahra Farokhianpour

Aryou Emamifar

Narjes Aghajani

Characterization of Biodegradable Films Based on Tomato Seed Protein Isolate

基于番茄籽蛋白分离物的可降解薄膜特性研究

Previously, we reported on the development of MagMet, a tool capable of automatically processing and quantifying 1D 1H NMR spectra of complex chemical mixtures, including biofluids such as human serum or plasma and, more recently, beverages such as wine. In this article, we present an extension of MagMet, called MagMet-B, for the automated profiling of 1D 1H NMR spectra of beer. We curated a comprehensive 1D 1H NMR spectral library comprising 81 more abundant metabolites commonly found in beer samples and optimized the MagMet algorithm to accurately fit these compounds. A comparison with manual profiling using the Chenomx NMR Suite (Version 8.3) showed a strong correlation between the manually measured and automated MagMet metabolite concentrations, with a mean absolute percent error of 13% and a median absolute percent error of 9%. Time-to-process comparisons show that MagMet-B is up to 45× faster than manual analysis. The MagMet-B Web server, which is specifically tailored for profiling beer NMR spectra at 700 MHz, is now accessible at https://magmet.ca.

Brian L. Lee

Fatemeh Shahin

Alyaa Selim

Mark Berjanskii

Claudia Torres-Calzada

Prashanthi Kovur

Rupasri Mandal

David S. Wishart

Automated Beer Analysis by NMR Spectroscopy

基于核磁共振光谱的啤酒自动化分析

Neriman Ezgi Cifte

Emre Taskin

Gokhan Gorgisen

Serap Namli

Mehmet Melik Yetgin

Ayse Gurleyik

Emirhan Hosafci

Mecit Halil Oztop

Valorization of Black Tea Waste Fibers into Instant Teas and Characterization of Their Bioactive Profile and Physicochemical Properties

红茶废纤维的增值利用：速溶茶的制备及其生物活性成分与理化特性的表征

The squid shiokara, a typical Japanese traditional salted and fermented seafood, is made with a high-salt concentration of 12% at 25 °C (high-salt shiokara). This method resulted in a significant increase in the concentrations of extractive components, including free amino acids, dipeptides, and organic acids. The bacterial community was dominated by Vibrio, Psychrobacter, and Acinetobacter at the beginning of processing, but as the fermentation progressed, Staphylococcus dominated gradually. The squid shiokara, which is now widely available in the Japanese market, is made with a salt concentration of 5% (low-salt shiokara) under refrigeration and showed much smaller changes in the concentrations of the extractive components and the bacterial community than those with the high-salt shiokara. The high-salt shiokara accumulated many metabolites thought to be related to taste and flavor. The observed differences in the metabolite concentrations likely contribute to the distinct taste and flavor characteristics of high-salt shiokara.

Nanami Mizusawa

Daisuke Ouchi

Kanta Nishimura

Ko Yasumoto

Mitsuru Jimbo

Nobuhiko Ueki

Yoko Matsuoka

Jianrong Wan

Takehiko Yokoyama

Shugo Watabe

Changes in Metabolite Concentrations and Bacterial Community of Salted and Fermented Squid Shiokara During Processing

腌制和发酵鱿鱼盐辛加工过程中代谢物浓度和细菌群落的变化

Kategowdru Vijayakumar Soujanya

Suresh Kumar Gurusiddaiah

Appukuttan Padmanabhan Jayadeep

UPLC-ESI-HRMS/MS Phenolic Characterization, Antioxidant Activity, and Proximate Composition of Drum-Dried Finger Millet (Eleusine coracana) Seed Coat- and Endosperm-Rich Fractions

鼓干燥法处理的指谷（Eleusine coracana</i）种子皮和胚乳富集部分的UPLC-ESI-HRMS/MS酚类成分表征、抗氧化活性及近似组成分析

Abbreviation	ACS Food Sci. Technol.
Journal Impact	2.52
Quartiles(Global)	FOOD SCIENCE & TECHNOLOGY(Q2)

ISSN	2692-1944
h-index	16

Publication Information	Publisher: American Chemical Society，Publishing cycle: ，Journal Type: journal，Open Access Journals: No
Basic data	Year of publication: 2021，Proportion of original research papers: 90.54%，Self Citation Rate:， Gold OA Rate: 4.46%

ACS Food Science and Technology

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