A Ratiometric Molecularly Imprinted Sensor for Visual Detection and Removal of α-Dicarbonyl Compounds Based on Biomass Carbon Dot-Embedded Fluorescent Covalent Organic Frameworks

ACS Sensors, Год журнала: 2024, Номер 9(6), С. 3338 - 3345

Опубликована: Май 30, 2024

α-Dicarbonyl compounds (α-DCs) are important intermediate products during the thermal processing of foods and closely related to development chronic diseases in human body. However, there remains a significant gap availability rapid detection methods for α-DCs. So, ratiometric molecularly imprinted polymers (RCDs@GCOFs@MIPs) based on red-emitting biomass carbon dots (RCDs) green-emitting fluorescent covalent organic frameworks (GCOFs) were constructed removal α-DCs food processing. The sensors exhibited satisfactory had good spiking recoveries milk samples. And excellent inhibition pyrraline (PRL) by was verified simulating pasteurization process. In addition, onsite achieved recognizing RGB value fluorescence via smartphone. presented new strategy detecting removing hazardous substances

Язык: Английский

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Chaste honey in long term-storage: Occurrence and accumulation of Maillard reaction products, and safety assessment

Food Chemistry, Год журнала: 2023, Номер 424, С. 136457 - 136457

Опубликована: Май 26, 2023

Язык: Английский

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Advances of nanoparticle derived from food in the control of α-dicarbonyl compounds-A review

Food Chemistry, Год журнала: 2024, Номер 444, С. 138660 - 138660

Опубликована: Фев. 5, 2024

Язык: Английский

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Effects of saccharide type and extended heating on the Maillard reaction and physicochemical properties of high-solid gelatin gels

Food Chemistry, Год журнала: 2024, Номер 459, С. 140249 - 140249

Опубликована: Июнь 27, 2024

Язык: Английский

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Influence of hydroxyl substitution on the inhibition of flavonoids in advanced glycation end-products formation in glucose-lysine-arginine Maillard reaction models

Food Research International, Год журнала: 2025, Номер 207, С. 116068 - 116068

Опубликована: Фев. 28, 2025

Язык: Английский

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Monitoring furanic and dicarbonyl compounds in pea-based and wheat-based sponge cakes during in vitro digestion

Food Research International, Год журнала: 2025, Номер 208, С. 116099 - 116099

Опубликована: Фев. 28, 2025

The increasing tendency to use animal-free and gluten-free proteins leads replacing traditional with legume-based ingredients. Of these, refined pea (Pisum sativum L.) is gaining momentum due its availability, nutritional value low allergenicity. However, little known of the propensity ingredients generate process-induced compounds in high-temperature processed foods, reactivity contaminant during digestion. This study explored levels behavior selected newly formed (NFCs) (furfural, 5-(hydroxymethyl)furfural (HMF), 3-deoxyglucosone (3-DG), 1-deoxyglucosone (1-DG), glyoxal (GO), methylglyoxal (MGO), dimethylglyoxal (DMGO), glucosone (GCO)) a pea-based sponge cake baked at 200 °C subjected vitro digestion, by comparison reference wheat-based cake. formulation generated highest furanic dicarbonyl compounds, 3-DG HMF being most abundant (162.44 ± 2.79 270.61 14.91 μg/g dry cake, respectively), compared (131.43 4.34 166.83 0.88 respectively). differences NFC between pea- cakes were maintained Generally, decreased, glyoxales increased deoxyglucosones more stable Surprisingly, even after any decrease, remained high end digestion both products (up 215.18 0.42, 188.96 3.02, 15.76 0.26 for HMF, 3-DG, MGO, These amounts resulted from balance formation consumption reactions, influenced gastric intestinal environments composition. has therefore highlighted key safety aspects considering complex, food matrices.

Язык: Английский

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Identification and quantification of Alkyloxazoles in roasted tea infusion (Camellia sinensis): Their thresholds, sensory impact, and related amino acids

Food Chemistry, Год журнала: 2025, Номер 478, С. 143735 - 143735

Опубликована: Март 5, 2025

Язык: Английский

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Investigation of conformational and epitope alterations of shrimp tropomyosin under α-dicarbonyl glycation and conformation-allergenicity relationship

Food Chemistry, Год журнала: 2025, Номер unknown, С. 144094 - 144094

Опубликована: Март 1, 2025

Язык: Английский

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In Vitro Digestion Patterns of Advanced Glycation End Products and α-Dicarbonyls in Biscuits and the Modulatory Effects of Ferulic Acid and Epicatechin

Foods, Год журнала: 2025, Номер 14(8), С. 1429 - 1429

Опубликована: Апрель 21, 2025

The dietary intake amount of processing contaminants does not reflect their actual exposure risk due to interactions with the food matrix during gastrointestinal processes, which significantly modulate bioaccessibility. This study systematically investigated in vitro digestion patterns advanced glycation end products (AGEs) and α-dicarbonyl compounds (α-DCs) biscuits modulatory effects ferulic acid epicatechin. results demonstrated that more than 80% AGEs α-DCs were present bioaccessible fraction samples after intestinal digestion. Ferulic (FA, 0.05%, w/w) increased content compared control samples. Conversely, FA at 0.2% 0.5%, as well epicatechin (EC) reduced glyoxal 3-deoxyglucosone levels oral these contents gastric higher concentration EC, lower level methylglyoxal In addition, we identified adducts lysine EC Nε-Carboxymethyl-lysine using LC-QTOF-MS, demonstrating reactivity between polyphenols, amino acids contaminants. provides guidance suggestions for mitigating α-DCs.

Язык: Английский

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Association of acrylamide dietary intake with glycation and oxidative status biomarkers and intakes of advanced glycation end-products or alpha-dicarbonyls

Scientific Reports, Год журнала: 2025, Номер 15(1)

Опубликована: Апрель 28, 2025

Язык: Английский

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