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  • 1.

    【2hr】Physico-elemental analysis of roasted organic coffee beans from Ethiopia, Colombia, Honduras, and Mexico using X-ray micro-computed tomography and external beam particle induced X-ray emission

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    机译 使用X射线微计算机断层扫描和外部束粒子诱导的X射线发射，对来自埃塞俄比亚，哥伦比亚，洪都拉斯和墨西哥的烘焙有机咖啡豆进行物理元素分析
    摘要：Abbreviations: PIXE, particle induced X-ray emission; LDA, linear discriminant analysis; micro-CT, X-ray micro-computed tomographyKeywords: Ethiopia, Colombia, Honduras, External beam PIXE, Mexico, Organic, Roasted coffee bean, X-ray micro-computed tomography

    Abstract

    The physico-elemental profiles of commercially attained and roasted organic coffee beans from Ethiopia, Colombia, Honduras, and Mexico were compared using light microscopy, X-ray micro-computed tomography, and external beam particle induced X-ray emission. External beam PIXE analysis detected P, S, Cl, K, Ca, Ti, Mn, Fe, Cu, Zn, Br, Rb, and Sr in samples. Linear discriminant analysis showed that there was no strong association between elemental data and production region, whilst a heatmap combined with hierarchical clustering showed that soil-plant physico-chemical properties may influence regional elemental signatures. Physical trait data showed that Mexican coffee beans weighed significantly more than beans from other regions, whilst Honduras beans had the highest width. X-ray micro-computed tomography qualitative data showed heterogeneous microstructural features within and between beans representing different regions. In conclusion, such multi-dimensional analysis may present a promising tool in assessing the nutritional content and qualitative characteristics of food products such as coffee.
  • 2.

    【2hr】Comprehensive characterization of hydroxycinnamoyl derivatives in green and roasted coffee beans: A new group of methyl hydroxycinnamoyl quinate

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    机译 生咖啡豆和烘焙咖啡豆中的羟基肉桂酰基衍生物的全面表征：一组新的羟基肉桂肉桂酸甲酯
    摘要：Chemical compounds studied in this article: 3-O-p-Coumaroylquinic acid (PubChem CID: 9945785), 5-O-p-Coumaroylquinic acid (PubChem CID: 6441280), 4-O-p-Coumaroylquinic acid (PubChem CID: 5281766), Caffeic acid (PubChem CID: 689043), Ferulic acid (PubChem CID: 445858), 1-O-Caffeoylquinic acid (PubChem CID: 10155076), 5-O-Caffeoylquinic acid (PubChem CID: 1794427), 4-O-Caffeoylquinic acid (PubChem CID: 9798666), 5-O-Feruloylquinic acid (PubChem CID: 15901362), 3,4-Di-O-Caffeoylquinic acid (PubChem CID: 6474309), 3,5-Di-O-Caffeoylquinic acid (PubChem CID: 6474310), 4,5-Di-O-Caffeoylquinic acid (PubChem CID: 5281780), Caffeoyl-N-tryptophan (PubChem CID: 15228042)Keywords: Green and roasted coffee beans, Methyl hydroxycinnamoyl quinates, UPLC-DAD-QToF-MS

    Abstract

    The aim of this study was to quantitatively characterize 19 green and roasted coffee beans by ultra-performance liquid chromatography coupled with diode array detector and quadrupole time-of-flight mass spectrometry. A total of 57 phenolic acids including nine methyl ester of mono-, di-caffeoylquinic acid, and feruloylquinic acid were identified. The methyl hydroxycinnamoyl quinates are reported for the first time from Coffea arabica and Coffea robusta. The total phenolic content ranged from 5628 ± 227 to 8581 ± 109 mg/100 g dry weight (DW) in green, and from 791 ± 63 to 1891 ± 37 mg/100 g DW roasted beans. The methyl caffeoylquinates accounted for 2.1% of the total phenolic acids. The result suggested that the phenolic composition was affected by the type of species, cultivars, and roasting process. Hence, to retain the balance between health beneficial phenolics and sensory attributes, optimization of roasting condition specific to the cultivar type substantially required.
  • 3.

    【2hr】Sub-Saharan Africa total diet study in Benin, Cameroon, Mali and Nigeria: Pesticides occurrence in foods

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    机译 在贝宁，喀麦隆，马里和尼日利亚进行的撒哈拉以南非洲总饮食研究：食品中存在农药
    摘要：Keywords: Organophosphate pesticides, Pyrethroids, Total diet study, LC-MS/MS, GC-MS/MS

    Abstract

    In the framework of the first regional Total Diet Study in Sub-Saharan Africa, 3696 foodstuffs, commonly consumed in Benin, Cameroon, Mali and Nigeria were purchased, prepared as consumed and pooled into 308 composite samples. Those core foods were tested for up to 470 pesticides residues by liquid and gas chromatography coupled with tandem mass spectrometry.39 pesticides were detected with 294 total occurrences, including 47.3% organophosphate pesticides and 35.7% pyrethroids. More specifically, 6 substances represented 75.5% of all 3 organophosphates and 3 pyrethroids: chlorpyrifos (22.4%) cypermethrin (18.0%) dichlorvos (13.6%), lambda cyhalothrin (8.2%), permethrin (7.5%) and profenofos (5.8%).One pesticide or more was detected in 45.8% of samples.Strikingly, several pesticides were quantified in 2 composite samples of smoked fish from Mali: chlorpyrifos (5236–18 084 μg/kg), profenofos (30–182 μg/kg), cypermethrin (22–250 μg/kg), cyfluthrin (16–117 μg/kg), lambda cyhalothrin (9–17 μg/kg) and permethrin (3–6 μg/kg).
  • 4.

    【2hr】Toward on-site food authentication using nanopore sequencing

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    机译 使用纳米孔测序实现现场食品认证
    摘要：
  • 5.

    【2hr】Formation of phenylacetic acid and benzaldehyde by degradation of phenylalanine in the presence of lipid hydroperoxides: New routes in the amino acid degradation pathways initiated by lipid oxidation products

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    机译 在脂质氢过氧化物的存在下通过苯丙氨酸的降解形成苯乙酸和苯甲醛：由脂质氧化产物引发的氨基酸降解途径的新途径
    摘要：Lipid oxidation is a main source of reactive carbonyls, and these compounds have been shown both to degrade amino acids by carbonyl-amine reactions and to produce important food flavors. However, reactive carbonyls are not the only products of the lipid oxidation pathway. Lipid oxidation also produces free radicals. Nevertheless, the contribution of these lipid radicals to the production of food flavors by degradation of amino acid derivatives is mostly unknown. In an attempt to investigate new routes of flavor formation, this study describes the degradation of phenylalanine, phenylpyruvic acid, phenylacetaldehyde, and β-phenylethylamine in the presence of the 13-hydroperoxide of linoleic acid, 4-oxononenal (a reactive carbonyl derived from this hydroperoxide), and the mixture of both of them. The obtained results show the formation of phenylacetic acid and benzaldehyde in these reactions as a consequence of the combined action of carbonyl-amine and free radical reactions for amino acid degradation.
  • 6.

    【2hr】XRF techniques to quantify heavy metals in vegetables at low detection limits

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    机译 XRF技术可在低检测限下对蔬菜中的重金属进行定量
    摘要：Sample preparation techniques, measurement routines and custom calibrations were developed and optimized for the quantification of Pb and additional heavy metals in dried and wet consumable vegetable tissues via WD-XRF and/or portable ED-XRF spectroscopy. After mitigating matrix influences fundamental to XRF quantification of heavy metals in a carbon matrix, the custom measurement and calibration routines were capable of detecting and quantifying Pb in dried prepared vegetable samples at concentrations relevant to the World Health Organization. The viability of each calibration was evaluated with measurements of vegetables grown in metals-rich garden soil collected from residential properties. Although robust calibrations for dried vegetables were obtained with WD-XRF, the slight compromise in the precision and accuracy of measurements with portable ED-XRF is offset by the portability of this technology. Heavy metal concentrations in wet coarsely-homogenized raw consumable vegetable tissues were quantified; however, further work is needed to test the viability of ED-XRF calibrations.
  • 7.

    【2hr】Rocket science: A review of phytochemical & health-related research in Eruca & Diplotaxis species

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    机译 火箭科学：对Eruca和Diplotaxis物种的植物化学及健康相关研究的评论
    摘要：Rocket species (Eruca spp. and Diplotaxis spp.) are becoming increasingly important leafy salad crops across the world. Numerous scientific research papers have been published in recent years surrounding the potential health benefits associated with phytochemicals contained in leaves, such as flavonoids and isothiocyanates. Other research of note has also been conducted into the unique taste and flavour properties of leaves, which can be hot, peppery, bitter, and sweet depending upon the genotype and phytochemical composition. While research into these aspects is increasing, some studies lack cohesion and in-depth knowledge of commercial breeding and cultivation practices that makes interpretation and application of results difficult. This review draws together all significant research findings in these crops over the last five years, and highlights areas that require further exploration and/or resolution. We also advise on experimental considerations for these species to allow for more meaningful utilisation of findings in the commercial sector.
  • 8.

    【2hr】Formation of disinfection byproducts in wash water and lettuce by washing with sodium hypochlorite and peracetic acid sanitizers

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    机译 用次氯酸钠和过氧乙酸消毒剂洗涤，在洗涤水和生菜中形成消毒副产物
    摘要：Sodium hypochlorite (NaOCl) and peracetic acid (PAA) are being used for sanitization in food processing, but their chemical behaviors regarding disinfection byproducts (DBPs) formation during washing processes are still largely unknown. This study compared these two sanitizers in simulated washing processes for fresh-cut lettuce. Different doses of sanitizers were applied, and the wash water and washed lettuce were extracted and analyzed for 45 conventional and emerging DBPs of concern. Overall, washing by PAA generated much less DBPs than washing by NaOCl in both wash water and lettuce. Interestingly, the formation potentials of different groups of DBPs varied considerably in wash water versus in washed lettuce. This study is among the first to compare the two sanitizers for that many DBPs in both produce and wash water. The comprehensive data will facilitate the development of safer produce sanitization processes, and guide further research on DBPs in food.
  • 9.

    【2hr】Quantitative and kinetic analyses of peanut allergens as affected by food processing

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    机译 食品加工对花生过敏原的定量和动力学分析
    摘要：Peanuts contain four major allergens with differences in allergenic potency. Thermal processing can influence the allergenic properties of peanuts. Until now, a kinetic model has not been reported to assess the changes of soluble allergen (extracted from processed peanuts) content as affected by various thermal processing methods. Our objective is to characterize the reaction kinetics of the thermal processing methods, including wet processing (boiling with/without high-pressure, steaming with/without high-pressure), deep-frying and dry processing (microwaving and roasting) using five time intervals. The relationships between processing time and extractable major allergen content could be explained by a simple linear regression kinetic model (except high-pressure steaming). Among all the methods with optimal processing point, frying for 6 min had a relatively lower IgE binding (linear epitopes) ratio, possibly due to the processing conditions, which caused break down, cross-linking and aggregation of Ara h 2, and a relatively lower solubility.
  • 10.

    【2hr】Pro-oxidant and lifespan extension effects of caffeine and related methylxanthines in Caenorhabditis elegans

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    机译 咖啡因和相关甲基黄嘌呤对秀丽隐杆线虫的促氧化剂和寿命延长作用
    摘要：Caffeine and related purine alkaloids are common ingredients of many stimulating drinks. Studies have shown that lower concentrations of caffeine have a protective role in aging-related disorders. However, the associated mode of action of caffeine and its related methylxanthines is still not clear. In this study, we demonstrated that caffeine and theophylline promote longevity in Caenorhabditis elegans. Lifespan studies with the wild type, DAF-16 and SKN-1 mutant strains indicated that the methylxanthines-mediated lifespan extension in C. elegans was independent of DAF-16/FOXO and SKN-1. All the tested methylxanthines could protect C. elegans against acute oxidative stress. At early stages of life, an increase of ROS (reactive oxygen species) induced the translocation of DAF-16 and SKN-1, resulting in upregulation of several antioxidant genes, for example, sod-3p::GFP, gst-4p::GFP, gcs-1p::GFP; and downregulation of hsp-16.2p::GFP. RT-PCR corroborates the upregulation of gst-4 and skn-1 genes. The expression of DAF-16 decreased although its nuclear translocation was induced.
  • 11.

    【2hr】Enzymatic soy protein hydrolysis: A tool for biofunctional food ingredient production

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    机译 酶促大豆蛋白水解：生物功能食品成分生产的工具
    摘要：This work aimed to evaluate the digestive stability of the peptides previously identified from a Corolase PP soy protein hydrolysate (SPH) and to respond to the uncertainty about the merit of controlled hydrolysis. For this purpose, we applied an empirical and theoretical analysis, determining peptide sequences, oxygen radical scavenging (ORAC) and ACE inhibitory (iACE) activities, and the effect of hydrolysis on solubility. Results showed that during digestion most of SPH peptides were degraded as smaller ones. However, both SPH bioactivities improved significantly after digestion (3.9 ± 0.1 μmol TE/mg protein for ORAC and IC50 = 52 ± 4μg protein/mL for iACE) with similar values for soy protein isolate (SPI). With respect to solubility, the controlled hydrolysis considerably increased this functional property. In conclusion, the results indicated that controlled enzymatic hydrolysis of SPI with Corolase PP produced an ingredient more apt to be incorporated in certain nutritional or nutraceutical formulations.
  • 12.

    【2hr】Geographic classification of U.S. Washington State wines using elemental and water isotope composition

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    机译 使用元素和水同位素组成对美国华盛顿州葡萄酒的地理分类
    摘要：Wine fraud leaves wineries vulnerable to damage in reputation and potential lost revenue. To reduce this risk for wines from Washington State (WA), USA, advanced analytical instrumentation and statistical methods were employed to geographically classify 133 wines from 4 major wine producing regions, including 70 wines from WA. Analyses of 37 elements and 2 water isotopes were performed with Triple Quadrupole Inductively Coupled Plasma Mass Spectrometry and Cavity Ring-Down Spectroscopy, respectively. Linear discriminant analysis resulted in 96.2% discrimination, achieved with 11 parameters (Mn, Zn, Pb, Ni, As, D/H, La, Ce, Si, Zr and Sr) that were linearly combined into 3 functions. WA wines were uniquely distinguished in large part with low D/H ratios and Mn concentrations derived from the isotopically light precipitation and volcanic loess soils encountered in this region, respectively. This study is the first of its kind to focus on the authentication of WA wines.
  • 13.

    【2hr】Accumulation of soluble menaquinones MK-7 in honey coincides with death of Bacillus spp. present in honey

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    机译 蜂蜜中可溶性甲萘醌MK-7的积累与芽孢杆菌的死亡相吻合。存在于蜂蜜中
    摘要：Long-chain menaquinones (MK) are of bacterial origin. We investigated the possibility that MKs observed in honey are also the products of bacteria present in honey. The bacterial composition of honey was analyzed using culture-dependent methods. 16S rRNA gene sequencing and MALDI-TOF showed prevalence of the members of Bacillus subtilis and Bacillus cereus groups. The dominant menaquinones in both bacteria and honey were menaquinones MK-7 and MK-8 as indicated by UHPLC–ESI-MS/MS coupled to quadrupole orbitrap. The EICs showed alignment of mass ions of MK-7 and MK-8 from culture supernatants with that of honey. The unique MS/MS fragmentation pattern indicated that fragment ions were arising from the same menaquinone present in both samples. During Bacillus growth, the accumulation of MK-7 in supernatants occurred in a stationary phase and coincided with cell death. These novel findings suggest that the soluble MKs in honey originate from shedding of cell membranes of dead vegetative cells.
  • 14.

    【2hr】SWATH-MS screening strategy for the determination of food dyes in spices by UHPLC-HRMS

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    机译 使用UHPLC-HRMS测定香料中食用色素的SWATH-MS筛选策略
    摘要：A multi-class wide-scope screening method for the detection and identification of artificial colours and illegal dyes in spices was developed for regulatory purposes. The screening was carried out by ultra-high performance liquid chromatography hyphenated with a quadrupole/time-of-flight mass spectrometry (UHPLC-QTOF-MS) with sequential window acquisition of all theoretical fragment-ion spectra (SWATH) and was validated with forty-one compounds by spiking experiments in curry and paprika extracts. In order to detect and identify the compounds with a high level of confidence, a home-made tandem mass spectrometry (QTOF-MS/MS) database of approximately one hundred illegal dyes and artificial colours was created. The procedure was then used to screen field samples of spices and spice blends purchased from Swiss markets. Sudan IV, Sudan I, bixin (E160b) and Ponceau 4R (E124) were all detected among the eight non-compliant samples.
  • 15.

    【2hr】Diversely positive-charged gold nanoparticles based biosensor: A label-free and sensitive tool for foodborne pathogen detection

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    机译 基于正电荷的纳米金颗粒的生物传感器：用于食源性病原体检测的无标签灵敏工具
    摘要：
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