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1.
Molecules ; 26(4)2021 Feb 14.
Artigo em Inglês | MEDLINE | ID: mdl-33672898

RESUMO

The research concerns the use of proton transfer reaction mass spectrometer to track real-time emissions of volatile secondary oxidation products released from rapeseed oil as a result of deep-frying of potato cubes. Therefore, it was possible to observe a sudden increase of volatile organic compound (VOC) emissions caused by immersion of the food, accompanied by a sudden release of steam from a potato cube and a decrease of the oil temperature by more than 20 °C. It was possible to identify and monitor the emission of major secondary oxidation products such as saturated and unsaturated aldehydes, namely acrolein, pentanal, 2-hexenal, hexanal, 2-nonenal and 2-decenal. Each of them has an individual release characteristic. Moreover, the impact of different initial frying temperatures on release kinetics was investigated. Subsequently, it was possible to approximate the cumulative emission by a second-degree polynomial (R2 ≥ 0.994). Using the proposed solution made it possible for the first time to observe the impact of the immersion of food in vegetable oil on the early emission of thermal degradation products oil.


Assuntos
Culinária , Óleo de Brassica napus/química , Compostos Orgânicos Voláteis/análise , Cinética , Oxirredução , Solanum tuberosum/química , Temperatura
2.
Food Chem ; 352: 129305, 2021 Aug 01.
Artigo em Inglês | MEDLINE | ID: mdl-33691208

RESUMO

The effect of potato tuber composition, frying time and temperature on acrylamide formation in potato chips was investigated and a mathematical model of the kinetics of acrylamide formation is provided. Moisture-temperature-time profiles were obtained for potato slices during frying to enable the determination of the 'effective' reaction time by identifying the critical moisture content (6% dwb) for acrylamide formation to commence and using dehydration curves to calculate subsequent frying time to finished product moisture content. The chemical kinetic model conformed to the following rate equation over a one hundred-fold range of acrylamide concentrations: d[acryl]dt=k1glucoseasn+k6[fructose][asn][TAA] where [TAA] represents total amino acid concentration. The timescale of the frying process meant that the chemical reactions were all in their initial rate phase. Kinetic parameters confirm that the fructose-dependent reaction (caramelization) contributes twice as much acrylamide as the reaction of glucose (Maillard reaction).


Assuntos
Acrilamida/química , Culinária , Modelos Químicos , Solanum tuberosum/química , Acrilamida/análise , Temperatura Alta , Cinética , Reação de Maillard , Tubérculos/química
3.
Food Chem ; 351: 129215, 2021 Jul 30.
Artigo em Inglês | MEDLINE | ID: mdl-33639428

RESUMO

This study describes a turn-on upconversion fluorescence sensor for the detection of acrylamide (AA) based on glutathione (GSH) modulated turn-on fluorescence strategy. Polyethyleneimine-modified upconversion nanoparticles were first prepared by the hydrothermal method and then Rhodamine B derivative (RBD) was loaded on their surface through non-covalent bonding. The GSH coupled with RBD and strongly quenched the upconversion fluorescence via fluorescence resonance energy transfer. Upon addition of tris (2-carboxyethyl) phosphine, the thiol-ene Michael addition reaction between GSH and AA was efficiently catalyzed, resulted in the quenched fluorescence triggered on. Under the optimum conditions, a linear detection range from 0.1 to 104 µM was implemented for AA with a limit of detection of 0.68 nM and great sensitivity was observed. Importantly, the proposed sensor was evaluated for spiked potato chips samples with a satisfactory result in contrast to high-performance liquid chromatography, confirmed its applicability for the rapid detection of AA.


Assuntos
Acrilamida/análise , Acrilamida/química , Transferência Ressonante de Energia de Fluorescência/instrumentação , Análise de Alimentos/métodos , Solanum tuberosum/química , Compostos de Sulfidrila/química , Manipulação de Alimentos , Limite de Detecção , Nanopartículas/química
4.
Food Chem ; 350: 129060, 2021 Jul 15.
Artigo em Inglês | MEDLINE | ID: mdl-33610846

RESUMO

The aim of this study was to evaluate the effect of three Lebanese wild plant extracts on acrylamide (AA) content in French fries, and to investigate the impact of air frying (AF) and deep frying (DF) techniques against AA formation. HPLC showed higher level of AA in DF (1384.79 ng/g) than in AF (163.1 ng/g). Indeed, the plant extracts of ginger, borage and fennel succeeded to decrease AA (59.67, 67.99, and 73.36% in (AF) and 21.91, 66.29 and 29.15% in (DF) respectively)in both fryers. Accordingly, borage fennel and ginger with their high scavenging activity (86.09%, 89.11% 93.67% respectively) and total phenolic contents (298.61, 117.79 and 97.36 of GAE respectively) can act as healthy beneficial pre-treatment, overall reducing AA in potato fries particularly in AF. This study was the first to reveal the importance of using plant extract in reducing AA in potato fries, a staple Lebanese food.


Assuntos
Acrilamida/química , Borago/química , Culinária/métodos , Foeniculum/química , Gengibre/química , Temperatura Alta , Solanum tuberosum/química , Acrilamida/análise , Eletricidade , Extratos Vegetais/química
5.
Food Chem ; 349: 129168, 2021 Jul 01.
Artigo em Inglês | MEDLINE | ID: mdl-33548882

RESUMO

Insight into the structure and conformation characteristics of starch that influence its enzyme susceptibility is import for its potential application. In this study, the capacity of asymmetrical flow field-flow fractionation (AF4) coupled online with multi-angle light scatting (MALS) and differential refractive index (dRI) detectors (AF4-MALS-dRI) for monitoring of change in structure and conformation of potato starch during enzymatic hydrolysis was evaluated. The dissolution behavior of potato resistant starch (type 2) (PRS) was investigated. The effect of incubation time and amyloglucosidase concentration on the structure and conformation of potato starch was studied. The apparent density and the ratio of Rg (radius of gyration) to Rh (hydrodynamic radius) obtained from AF4-MALS-dRI were proven to be important parameters as they offer an insight into conformation of PRS at molecular level. Results suggested that gelatinization process made potato amylose molecules have a loose and random coil conformation which could contribute to an acceleration of enzymatic hydrolysis of potato starch. Furthermore, an intermediate with an elongated branched conformation was found between amylose and amylopectin populations, which may play a role in digestion property of potato starch. The results demonstrated that AF4-MALS-dRI is a powerful tool for better understanding of conformation of PRS.


Assuntos
Fracionamento por Campo e Fluxo/métodos , Solanum tuberosum/química , Amilopectina/química , Amilose/química , Configuração de Carboidratos , Hidrólise , Peso Molecular , Refratometria
6.
Food Chem ; 349: 129170, 2021 Jul 01.
Artigo em Inglês | MEDLINE | ID: mdl-33548887

RESUMO

In this study, potato, lotus seed and wheat starch samples with different degree of gelatinization (DG) were prepared and their in vitro digestibility at low α-amylase activity evaluated by measuring the release of reducing sugar. The hydrolysis rate (k) and the final equilibrium concentration (C∞) of the three starches increased with increasing DG. Kinetic analyses showed that the Michaelis-Menten constant (Km) and the catalytic efficiency (kcat/Km) increased with increasing DG, indicative of the increasing affinity and catalytic efficiency of α-amylase with all three starch samples. Of the three starches, lotus seed starch showed a much greater increase in k and kcat/Km than potato and wheat starches as the DG of starch increased. From this study, we concluded that at low activity of α-amylase, DG is a major determinant for the binding affinity and catalytic efficiency of α-amylase to starch and in turn the digestion rate of starch.


Assuntos
Digestão , Amido/metabolismo , alfa-Amilases/metabolismo , Catálise , Cristalização , Gelatina/metabolismo , Hidrólise , Técnicas In Vitro , Cinética , Lotus/embriologia , Sementes/metabolismo , Solanum tuberosum/química , Especificidade por Substrato
7.
Food Chem ; 348: 129132, 2021 Jun 30.
Artigo em Inglês | MEDLINE | ID: mdl-33524691

RESUMO

Enzymatic browning is considered a critical factor that adversely decreases the quality of fresh-cut products. Although many individual physical or chemical methods have been explored to control browning, there are few approaches combining these technologies. In the present study, Sonchus oleraceus L. extract (SOLE) and ultrasound treatment efficiently controlled the activities of polyphenol oxidase, peroxidase, phenylalanine ammonia-lyase, lipoxygenase, soluble quinones, and intermediate and advanced products, and a lower malondialdehyde content and higher antioxidant capacity were observed in fresh-cut potato slices. More than 50 phenolics and flavonoids were identified in SOLE by liquid chromatography-tandem mass spectrometry. In conclusion, the combined SOLE and ultrasound treatment could serve as a promising method for attenuating enzymatic browning.


Assuntos
Extratos Vegetais/química , Solanum tuberosum/química , Sonchus/química , Sonicação , Antioxidantes/química , Catecol Oxidase/metabolismo , Cromatografia Líquida de Alta Pressão , Flavonoides/análise , Reação de Maillard , Malondialdeído/metabolismo , Fenóis/análise , Fenilalanina Amônia-Liase/metabolismo , Solanum tuberosum/metabolismo , Sonchus/metabolismo , Espectrometria de Massas em Tandem
8.
Food Chem ; 349: 129207, 2021 Jul 01.
Artigo em Inglês | MEDLINE | ID: mdl-33601282

RESUMO

The simultaneous effect of genotype, agro-climatic conditions, and cooking method was evaluated towards the contents of vitamin C, protein, and soluble, insoluble, and total dietary fibre in potato tubers from the Group Phureja. Within the tested treatments, vitamin C was affected the most (9.4-85.1 mg/100 g DW), followed by insoluble dietary fibre (3.9-16.6 g/100 DW), soluble dietary fibre (1.0-3.9 g/100 g DW), total dietary fibre (3.6-fold change), and protein (1.7-4.3 g/100 g DW). The cooking method had a high effect on the variability of the contents of vitamin C, protein, insoluble dietary fibre, and total dietary fibre (74.2-92.8% of the total variance). In contrast, not only the cooking method, but also the agro-climatic conditions had a high effect on the content of soluble dietary fibre (32.6 and 34.8% of the total variance, respectively). Total dietary fibre had a protective effect on vitamin C upon cooking.


Assuntos
Ácido Ascórbico/análise , Clima , Culinária/métodos , Genótipo , Proteínas de Plantas/análise , Solanum tuberosum/química , Solanum tuberosum/genética , Agricultura , Tubérculos/química , Solanum tuberosum/crescimento & desenvolvimento
9.
Poult Sci ; 100(3): 100947, 2021 Mar.
Artigo em Inglês | MEDLINE | ID: mdl-33518311

RESUMO

This study investigated whether dietary resistant potato starch (RPS) inclusion could ameliorate the negative impact of a low nonphytate phosphorus (nPP) diet on growth performance, feather growth, feather follicles (FF) development, and carcass traits by improving nutrient utilization and cecal microbiome fermentation capacity in Pekin ducks. The experiment was performed with a 2 × 2 randomized block design with 2 levels of RPS (0 or 12%) and 2 levels of nPP (low or normal, low: 0.22% at 1-14 d and 0.18% at 15-35 d of age; normal: 0.40% at 1-14 d and 0.35% at 15-35 d of age) for a total of 4 treatments, each with 8 replicate pens per treatment of 12 birds per pen. As regards growth performance and carcass traits, RPS inclusion markedly increased (P < 0.05) BW of 14 and 35 d, BWG and FI of 1-14 d, 15-35 d, and 1-35 d as well as abdominal fat and breast meat percentage of 35 d in ducks fed low nPP diets; moreover, RSP inclusion significantly reduced (P < 0.05) mortality in ducks fed low nPP diets. As regards feather growth and follicles development of 35 d, RPS inclusion significantly increased (P < 0.05) the fourth primary feather length, absolute feather weight, and the density of primary FF in the back skin in ducks fed low nPP diets. In regard to nutrition utilization, RPS supplementation significantly increased (P < 0.05) the availability of DM, CP, and energy, as well as dietary AME at 35 d of age in ducks fed low nPP diets. However, RPS supplementation had no effect (P > 0.05) on the concentration of cecal short-chain fatty acids and the activities of cecal phytase and cellulase in ducks fed low nPP diets. These results indicate that RPS can improve nutrient availability to ameliorate the negative effects on performance and feather development caused by a low nPP diet in Pekin ducks.


Assuntos
Fenômenos Fisiológicos da Nutrição Animal , Suplementos Nutricionais , Patos , Plumas , Crescimento e Desenvolvimento , Ração Animal/análise , Fenômenos Fisiológicos da Nutrição Animal/efeitos dos fármacos , Animais , Dieta/veterinária , Plumas/efeitos dos fármacos , Crescimento e Desenvolvimento/efeitos dos fármacos , Fósforo/metabolismo , Distribuição Aleatória , Solanum tuberosum/química
10.
Food Chem ; 347: 129080, 2021 Jun 15.
Artigo em Inglês | MEDLINE | ID: mdl-33508586

RESUMO

Vegetable oils are increasingly replacing animal fats in diets, but malondialdehyde (MDA), a peroxidation product of these oils, has been regarded as toxic; this necessitated investigation of MDA formation during consumption. This study investigated MDA formation in four vegetable oils during frying French fries (FF) and fried chicken breast meat (FCBM) at 180 °C for 7 h. Results showed that MDA contents were lower in oils used for frying foods than in control oils, mainly because MDA was incorporated into the foods. MDA content was lower in FF, but higher in FCBM, due to the different food components. Model oil and food system analyses yielded similar results. MDA bound the hydrophobic helical structure in starch-based FF, but was exhibited greater reactivity with nucleophilic groups in protein-based FCBM, resulting in stronger interaction with FCBM than with FF. Our results indicated the existence of distinct mechanisms underlying MDA migration in different food matrixes.


Assuntos
Culinária/métodos , Lipídeos/química , Malondialdeído/química , Óleos Vegetais/química , Adsorção , Animais , Galinhas , Análise de Alimentos/métodos , Temperatura Alta , Interações Hidrofóbicas e Hidrofílicas , Carne/análise , Solanum tuberosum/química , Solanum tuberosum/metabolismo , Amido/química
11.
Food Chem ; 348: 129150, 2021 Jun 30.
Artigo em Inglês | MEDLINE | ID: mdl-33513529

RESUMO

Selenium-enriched potato is a good supplement for selenium-deficient populations. This study evaluated the influence of two most common cooking methods, including boiling and frying, on selenium content, speciation, and in vitro bioaccessibility of selenium-biofortified potato tubers. After foliar application of 200 µg/mL sodium selenite, potato tubers with 1.33 µg Se/g were obtained. Peeling resulted in 53.4%-69.9% loss of selenium in tubers. The total selenium content decreased by approximately 43.3% after boiling, among which up to 38.5% of the lost selenium is found in the boiling water. Nearly 31.7% of selenium was lost via volatilization during frying. Both cooking methods significantly enhanced the bioaccessibility of Se(IV) in tubers. Whereas SeMeCys became less bioaccessible after boiling. SeMet and SeCys2 in fired tubers were not accessible after digestion. This study suggested that boiling is more appropriate for cooking selenium-enriched potatoes.


Assuntos
Culinária/métodos , Selênio/análise , Solanum tuberosum/química , Digestão , Tubérculos/química , Tubérculos/metabolismo , Selênio/metabolismo , Selenito de Sódio/química , Selenito de Sódio/metabolismo , Solanum tuberosum/metabolismo , Espectrofotometria Atômica
12.
Food Chem ; 348: 128927, 2021 Jun 30.
Artigo em Inglês | MEDLINE | ID: mdl-33493845

RESUMO

Due to its nutritional value and no gluten, potato flour has recently been used as a new type of material to make steamed bread. However, compared to traditional wheat steamed bread, its shelf life is considerably shorter, the dominant microorganisms and storage properties also differ. High-throughput sequencing combined with molecular biology assay revealed that Bacillus methylotrophic and Bacillus subtilis were the dominant bacteria in the crumb of potato and wheat steamed bread, respectively. Moreover, Meyerozyma, Penicillium chrysogenum, Penicillium citrinum, and Aspergillus parasiticus were the main fungi in the crusts. Ethanol was the most volatile compound in fresh potato and wheat steamed bread. Following storage for 48 h, 2,3-butanediol and 3-hydroxy-2-butanone were established as the most volatile compounds. Although decreased sourness was observed, the specific volume, brightness, and nutritional composition remained nearly unchanged. These findings provide a valuable theoretical basis for the development of potato and wheat steamed bread preservation technologies.


Assuntos
Pão/microbiologia , Fenômenos Químicos , Valor Nutritivo , Solanum tuberosum/química , Paladar , Triticum/química , Triticum/microbiologia , Aspergillus/fisiologia , Pão/análise , Farinha/análise , Glutens/análise , Penicillium/fisiologia
13.
Molecules ; 26(1)2021 Jan 05.
Artigo em Inglês | MEDLINE | ID: mdl-33466224

RESUMO

Potato starch is one of the most important renewable sources for industrial manufacturing of organic compounds. Currently, it is produced from mixed potato varieties that often are harvested from different fields. Meanwhile, tuber starches of various potato breeds differ in their crystallinity, granule morphology, and other physical and chemical parameters. We studied the reactions of raw potato starches of different origins to chemical and biochemical reactions typically used for industrial starch modification. The results clearly demonstrate that there is a significant difference in the reactivity of the starches of different potato genotypes. While the main products of the transformations are the same, their preparative yields differ significantly. Thus, tuber starch of certain potato varieties may be more suitable for specific industrial purposes. Starch reactivity may potentially be a phenotypical trait for potato breeding to obtain potato starches for various industrial applications.


Assuntos
Ácidos Levulínicos/metabolismo , Solanum tuberosum/química , Solanum tuberosum/genética , Amido/química , Amido/metabolismo , Acilação , Genótipo , Heptanoatos/metabolismo , Lipase/metabolismo , Fenótipo , Solanum tuberosum/classificação
14.
Carbohydr Polym ; 254: 117294, 2021 Feb 15.
Artigo em Inglês | MEDLINE | ID: mdl-33357863

RESUMO

The physicochemical properties and structural changes of potato starch esterified with octenyl succinic anhydride (OSA) assisted with pulsed electric field (PEF) were investigated. Results showed that PEF treatment during esterification resulted in a significant modification of pasting properties. The pasting temperature at 2-6 kV/cm reduced by 7.6-15.1 °C for PEF-assisted OSA starches but only by 3 °C for OSA modified starch without PEF treatment as compared to that of native starch. PEF-assisted esterification could reduce the reaction time and improve the reaction efficiency over the control by 6.1-39.1 %. A novel schematic model on structure-functionality relationship for PEF-assisted OSA modified starch was proposed. Structural disorganizations of starch induced lower pasting temperature and paste viscosity. The results suggest that PEF could be a potential eco-friendly and cost-effective physical technique to prepare starch products with desired paste behaviors and to broaden its application area especially in papermaking and textile industries.


Assuntos
Eletricidade , Solanum tuberosum/química , Amido/análogos & derivados , Esterificação , Ligação de Hidrogênio , Estrutura Molecular , Pomadas , Tamanho da Partícula , Amido/química , Relação Estrutura-Atividade , Anidridos Succínicos/química , Temperatura , Viscosidade
15.
Food Chem ; 345: 128832, 2021 May 30.
Artigo em Inglês | MEDLINE | ID: mdl-33338837

RESUMO

In present study, total oil (TO), surface oil (SO), structural oil (STO), penetrated surface oil (PSO), and oil distribution during frying were analyzed. Results showed STO (53.10-75.89%) fraction made up the largest part of TO followed by PSO (36.26-58.28%) and SO (2.59-3.50%), and the proportion of STO in TO decreased with the increasing frying time, while PSO elevated, indicating the higher frying temperature facilitated the formation of less and smaller pore in samples, and thus led to the less oil content. Therefore, effect of pore on oil absorption was further investigated. Results showed there was no significant difference in oil content of samples with initial pore diameter of 0-0.2 mm. While, TO (mainly STO) increased with the increasing initial pore diameter of 0.3-1.2 mm. The bigger initial pore diameter induced bigger pore volume and porosity. Taken together, this study provided new ideas to clarify oil absorption based on pore profiles.


Assuntos
Absorção Fisico-Química , Culinária/métodos , Temperatura Alta , Óleos/química , Solanum tuberosum/química , Propriedades de Superfície
16.
Carbohydr Polym ; 254: 117236, 2021 Feb 15.
Artigo em Inglês | MEDLINE | ID: mdl-33357844

RESUMO

The small amount of proteins in starch-rich food industry byproducts can be an advantage to crosslink with genipin and tailor the performance of biobased films. In this work, genipin was combined with non- purified starch recovered from industrial potato washing slurries and used for films production. Starch recovered from potato washing slurries contained 0.75% protein, 2 times higher than starch directly obtained from potato and 6 times higher than the commercial one. Starch protein-genipin networks were formed with 0.05% and 0.10% genipin, gelatinized at 75 °C and 95 °C in presence of 30% glycerol. Bluish colored films were obtained in all conditions, with the higher surface roughness (Ra, 1.22 µm), stretchability (elongation, 31%), and hydrophobicity (water contact angle, 127°) for 0.10% genipin and starch gelatinized at 75 °C. Therefore, starch-rich byproducts, when combined with genipin, are promising for surpassing the starch-based films hydrophilicity and mechanical fragilities while providing light barrier properties.


Assuntos
Iridoides/química , Amido/química , Biocombustíveis , Reagentes para Ligações Cruzadas , Indústria Alimentícia , Fenômenos Mecânicos , Microscopia de Força Atômica , Proteínas de Plantas/análise , Reologia , Solanum tuberosum/química , Solubilidade , Propriedades de Superfície , Suspensões
17.
Food Chem ; 335: 127638, 2021 Jan 15.
Artigo em Inglês | MEDLINE | ID: mdl-32736158

RESUMO

Using natural antioxidants instead of synthetics ones has been the tendency for retarding the oil deterioration during repeated deep frying process. Concerning this, the comparison between synthetic tertiarybutyl hydroquinone (TBHQ) and rosemary-based antioxidants in frying French fries was hereby evaluated. The quality and stability of frying oils with rosemary-based antioxidants showed higher efficiency than TBHQ regarding oxidation parameters (i.e., chemical indices, sensory, etc.), where rosmarinic acid (RA) was the most effective, followed by rosemary extracts (RE) and carnosic acid (CA). LF-NMR results were highly correlated (R2 = 0.909-0.998) to the change in physicochemical properties tested, where RA could effectively regulate the relaxation spectrum (T2) change and decrease single component relaxation time (T2W). The PCA graph of NIRS also revealed the dynamic change of antioxidant effectiveness in accordance with that obtained by chemical methods. Hence, both LF-NMR and NIRS can be expected as rapid and efficient methods for future monitoring the frying process.


Assuntos
Antioxidantes/química , Culinária , Temperatura Alta , Hidroquinonas/química , Rosmarinus/química , Solanum tuberosum/química , Óleo de Soja/química , Oxirredução
18.
Food Chem ; 339: 128024, 2021 Mar 01.
Artigo em Inglês | MEDLINE | ID: mdl-33152860

RESUMO

The aim of this study was to increase the baked flavour of low-acrylamide potato products. Strecker aldehydes and pyrazines make an important contribution to the flavour of potato products and are formed alongside acrylamide in the Maillard reaction. However, the Maillard reaction can be directed in favour of aroma formation by selecting appropriate precursors and intermediates based on the fundamental chemistry involved. Selected precursors were added to potato dough prior to baking. Addition of glycine and alanine together doubled high impact pyrazines and addition of 2,3-pentanedione or 3,4-hexanedione also promoted the formation of key trisubstituted pyrazines. Quantitative descriptive profiling of sensory attributes indicated that baked flavour was increased most when both Strecker aldehydes and pyrazines were increased together. This work shows that it is possible to enhance baked flavour in low-acrylamide products by adding a specifically targeted combination of amino acids and key intermediates, without increasing acrylamide concentration.


Assuntos
Acrilamida/análise , Culinária , Solanum tuberosum/química , Paladar , Aldeídos/química , Glicina/química , Reação de Maillard , Odorantes
19.
Food Chem ; 339: 127853, 2021 Mar 01.
Artigo em Inglês | MEDLINE | ID: mdl-32829247

RESUMO

The correlation between potato components and Maillard reaction derivative harmful products (MRDHPs) formation during heat-processing was assessed in nine commercial potato varieties in China. Principal component analysis (PCA) combined with canonical correlation analysis (CCA) approach was performed to explore their relationships. The variables contributing most to the PCA results were extracted for CCA, and the results indicated that several amino acids, including lysine, tryptophan, alanine, phenylalanine, aspartate, and glutamate, have significant impacts on acrylamide and ß-carboline heterocyclic amine formation. Moreover, 5-O-caffeoylquinic acid, 3-O-caffeoylquinic acid, α-solanine, and α-chaconine were also important factors associated with acrylamide and ß-carboline heterocyclic amine formation. Optimally using raw potato varieties based on the impacts of these factors can help control MRDHP formation during thermal processing. For the first time, such approach was applied, which may be a useful tool for discovering the correlation of food components and MRDHPs.


Assuntos
Produtos Finais de Glicação Avançada/análise , Solanum tuberosum/química , Acrilamida/análise , Acrilamida/química , Aminas/análise , Aminas/química , Carbolinas/química , Cromatografia Líquida de Alta Pressão , Reação de Maillard , Análise de Componente Principal , Solanum tuberosum/metabolismo , Espectrometria de Massas em Tandem
20.
Food Chem ; 340: 127919, 2021 Mar 15.
Artigo em Inglês | MEDLINE | ID: mdl-32889210

RESUMO

Non-enzymatic electrochemical sensors for the monitoring of reducing sugars in foods has great potential as a rapid in-situ detection method. This development involved the assembly of a nanoporous platinum structure on a screen-printed carbon electrode (SPCE). The modified electrode was then employed as an amperometric sensing element in a flow injection analysis (FIA) manifold. The system was successfully applied to the rapid detection of reducing sugars in potatoes, without the need for sample preparation. Optimal signals were achieved in phosphate buffer (pH 7.4) at a flow rate of 0.5 mL min-1 and an applied potential of 0.6 V. Experimental results demonstrated the sensor's long-term stability and high selectivity for reducing sugars. This method provides high sample throughput due to a rapid response time of less than five seconds. Reducing sugar values determined were in good agreement with those recorded using a commercially available enzymatic assay kit.


Assuntos
Técnicas Eletroquímicas/métodos , Eletrodos , Análise de Injeção de Fluxo/métodos , Análise de Alimentos/métodos , Solanum tuberosum/química , Açúcares/análise , Carbono/química , Técnicas Eletroquímicas/instrumentação , Análise de Injeção de Fluxo/instrumentação , Análise de Alimentos/instrumentação , Frutose/análise , Sucos de Frutas e Vegetais/análise , Glucose/análise , Nanoestruturas/química , Platina/química , Propriedades de Superfície
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