The antioxidant effects of clove extract (CE) by comparing with BHT and ascorbic acid (AA) in cooked beef patties were assessed at refrigerated storage. Four kinds of patties were formulated: without ...antioxidants (control), with added 0.02% BHT, 0.05% AA, and 0.1% CE. Addition of BHT, AA, and CE resulted in a significant (p < .05) decrease in thiobarbituric acid reactive substance (TBARS) value, carbonyl content, and hue angle; increasing of redness value; and improvement of the stability of sensory attributes. Addition of CE showed reduced protein and lipid oxidation when compared with BHT (p < .05). Moreover, CE presented lower lipid oxidation, and a higher redness value and overall color score than the AA (p < .05). Sensory assessment regarding overall color, discoloration, and odor showed that CE inclusion in patties extended the storage life up to 10 days. Therefore, the application of CE as a natural antioxidant can result in reduced protein and lipid oxidation and enhance the quality of cooked beef patties.
•Effects of clove extract (CE) on the antioxidant activity in cooked beef patties at refrigerated storage.•CE was as efficient for increasing lipid and protein stability against oxidation in cooked beef patties.•CE was able to maintain color stability.•CE improved the level of sensory attributes.•CE was applied as natural additives instead of BHT and ascorbic acid.
The changes of quality attributes that are responsible for the formation of two typical markers of advanced glycation end products (AGEs), including Nε-carboxymethyl-lysine (CML) and ...Nε-carboxyethyl-lysine (CEL), in fried fish are still under investigation. The effects of frying temperature (160, 170, and 180 °C) and time (0, 2, 5, 8, and 11 min) on the sensory attributes, composition, oxidation index, and AGE level and the relationship between these parameters in sturgeon fillets were investigated. The production of fluorescent-AGEs was greatly increased by frying time, while the formation of CML and CEL with shorter frying time was less affected by frying temperature. The correlation analysis revealed the extremely significant correlation between fluorescent-AGEs and moisture (r = - 0.911, p < 0.001) and L* (r = - 0.852, p < 0.001), CML and lipid content (r = 0.955, p < 0.001), CEL and free sulfhydryl groups (r = 0.848, p < 0.001). However, the weak correlations between AGEs and TBARS and carbonyl groups suggested that the formation of AGEs was less affected by oxidation. Considering the various qualities and the AGEs level based on principal component analysis, the fillets for 5 min of frying at 170 °C or 180 °C were recommended.
•The advanced glycation end products (AGEs) formation was less affected by protein oxidation.•The L*, a* and hardness of fillet was highly correlated with the AGE production.•The fillet with short and high temperature frying was recommended by sensory quality and AGE level.•The formation of Nε-carboxymethyllysine was closely related to the increase of free sulfhydryl groups.
A novel hydrazone Schiff's base, (E)-6-(2-(2,4-dihydroxybenzylidene)hydrazinyl)-2-(2-hydroxyethyl)-1H-benzodeisoquinoline-1,3(2H)-dione, DHB based on 1,8-naphthalimide has been designed and ...synthesized that acts as a dual mode chromofluorogenic sensor with a noticeable color change from orange to blue and fluorometric “turn-off” response towards F− with high sensitivity and selectivity. A detailed study to establish the binding mechanism of the receptor DHB with F− ion has been carried out by visual colorimetric (naked eye), UV–visible and fluorescence spectroscopy which was then further validated by 1H NMR titration studies and theoretical calculations. Interestingly, color response towards chromogenic model formed between receptor DHB and F− ion were explored by reading RGB values of digital image using smartphone. Smartphones based quantification of F− minimizes expensive, sophisticated instruments handled by trainers and provide the simple, cheap, rapid, handy, and easy available analytical tool that any person can easily use in remote areas. Test strips validate that DHB acts as a cheaper and proficient solid-state probe for the quantification of F− ion. The association constant and limit of detection for F− were determined as 0.817 × 1013 M−3 and 1.34 nM respectively. Further, the proposed smartphone-based method quantified fluoride in real water samples and obtained promising results that make it a more futuristic, hassle free and straightforward approach to the common man without requiring a skilled person to monitor F− in environmental water samples.
•A novel chromofluorogenic receptor DHB was synthesized that shows selectivity and sensitivity towards F− ion.•The anion sensing studies were performed by UV–vis, fluorescence, 1H NMR spectroscopic studies and theoretical calculations.•Smartphone's digital imaging and test strips offer the simple, rapid and on-site detection of fluoride ion.•Receptor DHB detects F− ion with the lowest limit of detection of 1.34 nM.
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본 연구에서는 오디를 첨가하여 머핀을 제조하고, 머핀의 품질특성 및 항산화 활성을 확인하여 오디의 기능성 식품개발에 활용하기 위해 실험을 수행하였다. 오디를 첨가한 머핀은 오디의 첨가량이 증가할수록 무게, 굽기 손실률은 증가했지만, 높이, 부피, pH 및 반죽 수율은 감소하였다. 일반분석 결과 수분 23.24~24.75%, 조회분 0.53~0.81%, ...조단백질 3.71~7.56%, 조지방 16.54~18.32%로 나타났으며, 칼슘과 마그네슘은 머핀에 오디 분말의 첨가량이 증가할수록 높은 수치를 나타내었다. 오디 분말의 첨가량이 증가할수록 L*값과 b*값은 감소했으며 a*값은 증가하였다. 총 페놀(30.28~ 208.31 GAE mg/g), 총 플라보노이드(57.42~393.17 mg CA/g), ABTS(5.44~63.32 TEAC μmol/g) 및 DPPH(3.31 ~67.51 TEAC μmol/g) 라디칼 소거 활성은 대조군에 비해 오디 첨가량이 증가할수록 유의하게 증가하였다. 따라서 오디의 영양학적인 품질특성에 관한 본 연구는 오디를 식품의 기능성 소재로 활용도를 증가시키는 것을 증명하는 연구라고 판단된다. This study investigated the quality characteristics and antioxidant properties of muffins containing mulberry (Morus alba L.) powder. Muffins were prepared by adding mulberry powder at 0 (the control), 5, 10, 20, or 40% to the flour in the basic formulation. As the amount of mulberry powder added increased calcium and magnesium levels. Lightness (L*) and redness (a*) decreased on increasing the amount of mulberry powder added, and muffin darkness was greatest at 40% of mulberry powder loading. Redness was lowest for the control and increased significantly upon adding mulberry powder. Total phenols and total flavonoid contents of mulberry powder were 30.28∼208.31 GAE mg/g and 57.42∼393.17 mg CA/g, respectively and its ABTS and DPPH radical scavenging activities were 5.44∼63.32 and 3.31∼67.51 TEAC μmol/g, respectively. These results show that mulberry powder could be used as a functional food supplement. KCI Citation Count: 0
•Thermal stability of betalains in cow milk was determined during heating at 70–90°C.•Degradation of betalains in milk followed first order kinetics at 70–90°C.•The changes of Hue angle and L* in ...milk fitted zero order kinetics during heating.•Regression models were established between betalains content and color values.•Significant correlations were observed between betalains content and L* and Chroma.
Thermal stability of beetroot betalains in cow milk was determined during heating at 70–90°C. Changes in color values of colored milk were also investigated. Degradation of betalains followed first order kinetics while changes of L∗, Hue angle and Chroma values fitted zero order and first order kinetic, respectively. Reaction rate for degradation of betalains, L∗, Hue angle and Chroma values ranged between 1.588–30.975×10−3min−1, 90.50–379.75 L∗min−1, 0.581–5.008 Hue anglemin−1 and 3.250–19.750×10−3min−1, respectively. Between 70 and 90°C, activation energy for the degradation of betalains was 42.449kJmol−1. L∗ values was more stable than Hue angle and Chroma color values in colored milk during heating. 74.150kJmol−1, 111.174kJmol−1 and 93.311kJmol−1 of activation energy values were found for L∗, Hue angle and Chroma values of milk, respectively. Significant positive and negative linear correlations were determined between betalains and color values. Multiple regression models were also established to predict the content of betalains in milk during thermal process by using color values.
The development of healthy and functional ingredients has been limited because of their low stability under given environmental and processing conditions, anyhow the use of anthocyanin as a natural ...food colorant has been recognized through the last decades. Therefore, the main objective of this study is stabilizing the natural colour of stirred yogurts fortified with berry fruit pulps during the entire shelf life of the product by evaluating the factors that affect the stability of anthocyanins. Initially the effect of time-temperature combinations applied in processing fruit pulps was analyzed through 6 different treatments; 85 °C for 1 second, 85 °C for 20 minutes, 90 °C for 2 seconds, 90 °C for 20 minutes, 95 °C for 2 seconds, and 95 °C for 20 minutes. Besides, varying sugar levels (0 %, 20 %, 40 %, 60 %) incorporated fruit pulps, and six yoghurt bases composed with different ratios of Skimmed Milk Powder (SMP), modified starch and gelatin were tested against the color stability of the stirred yoghurt fortified with berry fruit pulps. The color variations in the stirred yoghurts were evaluated in terms of “L, a, b” values represented by the colorimeter. There was a significant (p<0.05) effect of berry fruit pulp processing time and temperature on the colour of the stirred yogurt and processing berry fruits at 95 °C for 20 minutes was identified as the most appropriate treatment to get an optimum colour in stirred yoghurt. Further analysis with varying sugar levels and different yoghurt bases revealed that, both factors are potential determinants that exert a significant effect on the color stability in stirred yoghurts throughout the shelf life. Interestingly, the L color value was greatly affected with varying quantities of sugar and there was no considerable effect of SMP level on the color properties of the yoghurt. However, the modified starch level emphasized an increase in all the three-color properties. Conclusively, the relationship between these determinant factors and the anthocyanin biochemistry should be further studied to obtain the therapeutic as well as industrial advantage of anthocyanin.
•Rapid colorimetric detection of As3+ by GSH functionalized AuNPs was demonstrated.•Window-based software was developed for automatic RGB extracting.•Excellent linear correlation between As3+ ...concentrations and RGB colorvalues.•The detection limit was 0.12 ppb and the detection accuracy is within 2%.•Highly detection selectivity for arsenic compared with other metal ions.
A sensitive and selective method for the colorimetric detection of arsenic (AsIII) ions has been demonstrated using glutathione functionalized gold nanoparticles (GSH-AuNPs). When arsenic ions are added to the GSH-AuNPs solution, the binding of arsenic ions with GSH ligands induces the aggregation of AuNPs, resulting in a rapid color change of the solution. With the implementation of a home-developed RGB extracting software, excellent linear correlation has been established between the calculated RGB color values and the arsenic concentrations (R2 = 0.99488). The limit of detection (LOD) of arsenic ions is as low as 0.12 ppb. More significantly, the GSH-AuNPs solution shows excellent detection selectivity to other metal ions (Fe3+, Co2+, Ni2+, K+, Na+, Mg2+, Ca2+, Cu2+, Hg2+, and Pb2+). This method could be applied to on-site and real-time fast detection of low level arsenic ions.
•An outstanding range of red, pink, and purple color hues was achieved with rhodoxanthin.•(E/Z)-isomerization reactions of rhodoxanthin modulated its color in acetone.•Aggregation of rhodoxanthin was ...impacted by steering its (E/Z)-isomeric ratio.•Solvent-based emulsification and wet-milling enabled obtaining red and purple color hues in water.
Rhodoxanthin is a scarcely explored carotenoid with an extraordinarily large chromophore and high potential to function as red pigment. We report broad ranges of color shades accessible with rhodoxanthin across an unprecedented wide range of (E/Z)-ratios by thermal (E/Z)-isomerization, lyotropic aggregation, and two different formulation techniques, covering shares of the (all-E)-configured isomer of 19–91%. At (E/Z)-ratios of 75 and 23%, rhodoxanthin (E/Z)-isomer mixtures in acetone revealed color hues (CIE-h°) ranging from 20–44° to 36–54°. Lyotropic aggregation of rhodoxanthin (E/Z)-isomer mixtures in acetone/water yielded red (CIE-h° = 29°) to purple (−7°) and red-orange (44°) to pink (9°) color hues at (all-E)-proportions of 73 and 20%, respectively. Red and purple color hues were produced by micronization using solvent-based emulsification (CIE-h° = 33–37°) and high-performance wet-milling (−6°). The presented technological strategies for formulating nature-identical rhodoxanthin into water-dispersible forms showed its potential as promising pigment for imparting red, pink, and purple color to foods and beverages.
•A novel optochromogenic receptor NC was designed and synthesized for F- detection.•NC provides multidimensional ways for the detection of F- to the users.•Smartphone and test strip provides on-spot ...testing of F- in laboratory-free conditions.•The binding mechanism was confirmed by TD-DFT, 1H NMR and 19F NMR titration.•Real samples analysis was done with different microanalytical technique for F- detection.
In this work, an optochromogenic receptor NC, (E)-2-(2-hydroxyethyl)-6-(2-(1-(6-nitro-2-oxo-2H-chromen-3-yl)ethylidene)hydrazinyl)-1H-benzodeisoquinoline-1,3(2H)-dione has been designed and developed from 1,8-naphthalimide and 3-acetyl-6-nitro-2H-chromen-2-one moieties which provides multidimensional options for the rapid, selective, economical and reliable monitoring of fluoride in water (i.e. naked-eye, colorimetric, fluorometric, test strip, electrochemical and smartphone based response). Pick and choose assay process can be adopted depending upon the available instruments and skill of the analyzer impacting uniqueness to the developed receptor. Colorimetric detection of F− in water is possible, which can be monitored by UV-vis spectroscopy (detection limit as low as 8.468 × 10−7 M), test strips, and perceived by the naked eye. Excellent colorimetric response can be elucidated by augmented intramolecular charge transfer process within the molecule after anionic deprotonation interactions. The receptor exhibits a "turn-off" fluorescence response towards F− due to enhanced photoinduced charge transfer (PET) process with the detection limit up to 7.413 × 10−7 M. The binding interaction between receptor NC and F− is confirmed by DFT/TD-DFT calculations, 1H NMR and 19F NMR titration. The anodic and cathodic potential become flattened and shifted in NC + F− complex in the cyclic voltammetry study. Increased number of smartphone users and its user-friendly property initiated us to develop a simple and efficient protocol based on a digital image colorimetry using smartphones of different companies for the detection and quantification of fluoride ion. The lowest limit of detection from the smartphone protocol was found to be 3.368 × 10−6 M. A comparative study was carried out to check the versatility and accuracy of F− ion concentration determined through different microanalytical techniques. Fluoride ion concentration in real life samples like toothpaste, mouthwash, and groundwater collected from various regions were analyzed and found to be in agreement with standard Ion-selective electrode method. Thus, it holds promise for being developed as a futuristic tool for the real-time water quality monitoring.
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